Mains
Homemade Pasta
Ingredients 200g ‘00’ pasta flour 1 egg 1 egg yolk Pinch of salt Water MethodPlace the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.
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Spanish Style Roast Chicken
Ingredients(serves 6-8)For the Chicken 1 whole chicken 2 chorizo, roughly chopped 1 large red onion, sliced 3 cloves garlic 2 large sprigs rosemary Olive oil ½ tsp smoked paprika 1 punnet cherry tomatoes 1 red chilli, roughly chopped Salt and pepper 1 lemon zest and juice 800g cocktail potatoes, cut in halves 1 large red capsicum, roughly chopped For the Marinade 1 garlic clove, crushed 1 tsp smoked paprika 3 tbsp fresh thyme, chopped 1 lemon zest & juice 40ml sherry vinegar 1 tsp ground cumin Salt & pepper, to taste MethodIn a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.
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Cuban Roast Chicken
Ingredients (serves 6) 1 whole chicken 2 tbsp cajun spice mix 1 small onion sliced Salt to taste Mojo sauce For the Mojo Sauce 1 bunch coriander 1 tsp ground cumin 2 tsp dried oregano 10 cloves garlic 1 small yellow capsicum 1 chilli 200ml orange juice 100-150ml olive oil 120ml lime juice 120ml lemon juice MethodWash the chicken and cut in half. Rub with Cajun spice mix and salt. Pour over ½ the mojo sauce and sliced onion and cover and place in the fridge for several hours or overnight. Roast at 170°C for about 1hour 15mins until cooked and golden, allow to rest for 10 minutes before cutting. Serve with fresh lime and additional mojo.For the Mojo SauceCombine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.
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Roast Barramundi
Ingredients (serves 3-6)For the Barramundi 3 pieces barramundi 50ml olive oil 1 lime juiced 1 orange juiced 3 cloves garlic 3 spring onions finely sliced Salt and pepper to taste 1 tsp cajun spice mix For the Salsa 2 tbsp coriander 1 spring onion finely sliced 80g pineapple diced 1 small Lebanese cucumber diced ½ grapefruit ½ orange 1 green chilli MethodFor the BarramundiCombine all ingredients together and marinate for ½ hour. Place on a lined tray and bake at 180°C for about 15 minutes until cooked through. Serve with pineapple salsa.For the SalsaSegment the orange and grapefruit and cut into small pieces. Combine all ingredients in a bowl and season with salt pepper and olive oil.
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Indian Roast Lamb
Ingredients 1 leg of lamb 4 bay leaves ½ tsp cinnamon powder 3 brown cardamom pods 4 green cardamom pods 3 cinnamon sticks 2 tbsp minced garlic 2 tbsp minced ginger 2 tsp chilli powder 180ml malt or coconut vinegar 1-2 tsp salt to taste Black pepper to taste 100g crispy fried onions (you can make your own or use bought crispy fried onions generally found at the Asian grocers) MethodCombine all ingredients together in a bowl and massage over the lamb, then allow to marinate for several hours or overnight. Cut 5 long sheets of baking paper & wet to soften. Lay 3 sheets down slightly overlapping each other & place the lamb in the center. Place the remaining 2 sheets on top and wrap the lamb at the ends and tie the ends with string. Tie the middle section with string & place in a roasting tray and roast at 170°C for about 2-2½ hours. Remove from the oven and rest for about 10-15 minutes. Remove from the wrapping & slice, spoon over all the roasting juices. Serve with coriander yoghurt sauce, pineapple relish, rice & dhal (recipes online).
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Pumpkin and Chickpea Quick Curry
Ingredients ½ pumpkin cut into large chunks 2 cinnamon sticks 1 chilli finely sliced 2 stalks curry leaves 1 inch piece ginger grated ½ tsp ground turmeric Salt and pepper to taste 200ml coconut milk 1 can chickpeas rinsed and drained 1 onion finely sliced ¼ tsp ground cinnamon 3 tbsp coconut oil ½ tsp mustard seeds 3 tbsp shredded coconut lightly roasted Toasted cashew nuts to garnish Method In a large saute pan add the pumpkin, chilli, ginger, salt and pepper, turmeric, curry leaves, and chilli powder and add about 4-500ml water. Cover and cook for about 10-15 minutes until just tender. In mortar and pestle crush the mustard seeds and toasted coconut and add to the pumpkin with the coconut milk and chickpeas. Season taste with salt pepper or sugar if needed. Simmer for a few minutes to thicken the sauce. Heat the coconut oil in pan and add the onion. Cook on medium heat stirring occasionally. When they start to get colour keep stirring until deep golden. Add a pinch of salt, cinnamon and if desired a pinch of brown sugar. Remove from the heat and use to garnish the pumpkin curry.
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Quick Prawn Curry
Ingredients 500g uncooked Australian prawns ½ tsp ground turmeric 2 cinnamon sticks 1 tsp ground cumin Salt to taste 2 fresh bayleaves 4 green cardamom pods 1 onion finely diced 2 garlic cloves crushed 1 inch piece ginger grated 4 green chillies cut in half 200ml coconut milk 1 tomato sliced in chunks Fresh coriander to serve 1 lemon or lime to serve MethodHeat a little oil in pan and add the onion, garlic, ginger, cardamon, cinnamon, and bay leaves. Saute until the onions are soft and add the cumin, turmeric, chilli, coconut milk, and prawns and season to taste. Cook for a few minutes until the prawns are cooked. Add a squeeze of lemon of lime juice. Add the chunks of tomato and a little fresh coriander.
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Fried Moroccan Chicken
Ingredients 2 chicken breasts sliced into small pieces 80g panko bread crumbs 200g plain flour 40g corn flour 200ml buttermilk 2 tsps chermoula 1 tsp salt and pepper 1 tsp smoked paprika 1 tsp dried thyme oil for frying Lemon or lime to serve MethodCombine the paprika, chermoula and thyme with the buttermilk .Add the chicken and marinate for several hours or overnight. Combine the flours and bread crumbs and season well with salt and pepper. Add the chicken and toss around until well coated. Heat a pan with oil and fry the chicken until golden and crunchy. Serve with a good squeeze of lemon or lime and a zesty lime yoghurt sauce.
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Cous Cous Stuffed Turkey & Cranberry Tajine
Ingredients (serves 10-12) For the Tajine 200g dried apricots 2 cinnamon sticks 4 bay leaves good pinch saffron 50g frozen cranberries 1 tblspn Ras el hanout 1 onion, diced 500ml-1L chicken stock 1 zucchini, cut into chunks 1 eggplant, cut into chunks 10-12 baby carrots For the Stuffing 1kg turkey breast, skin on 1 orange zest Juice ½ lemon 1 clove garlic crushed 80g cous cous 20g currants ½ carrot grated ½ onion diced 20g flaked almonds, toasted 20g dried cranberries, chopped 2 tblspns parsley, chopped ½ stick celery diced 1 tblspn olive oil 100ml vegetable stock salt & pepper to taste pinch cinnamon ½ tsp Ras el hanout ¼ tsp chilli flakes MethodFor the StuffingBoil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.For the TagineIn a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.
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Crayella
Ingredients (serves 10-12) 3 crayfish tails cut in half 3 large pieces white fish cut in half 4 ripe tomatoes, peeled and chopped 2 red capsicums sliced 2 onions sliced 1 tbsp sweet paprika 650g calasparra rice 100ml dry white wine 3 cloves garlic chopped 2-2.5L chicken, fish, or vegetable stock 2 lemons sliced in wedges ¼ bunch parsley, chopped 1g saffron threads steeped in 50ml warm water MethodPlace paella pan on a low flame, add a little olive oil, then add onions, garlic, red capsicum and sauté until soft. Add rice, paprika, and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Season the crayfish and fish with salt and pepper and arrange on top of the rice. Cover with foil. Cook for about 10 minutes until fish is cooked. Turn off the heat and allow to rest for about 10 minutes. Garnish with lemon wedges & sprinkle over chopped parsley.
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Stir fry Chicken
Serves 4-6Ingredients 1 chicken breast, finely sliced 1 egg white cornflour 1 garlic clove, finely chopped ½ inch piece ginger, finely sliced 2 spring onions, cut into small chunks 10-12 dried chillies ½ head broccoli, cut into florets small handful toasted cashews soy sauce sweet sauce sesame oil Method Marinate the chicken with egg white, a teaspoon of cornflour, a dash of soy sauce & a little white pepper for about 30 minutes. Dust each piece with cornflour. Heat some oil in a wok, add the chicken and fry until crisp. Drain and set aside. In a hot wok add a little oil, then add the garlic, ginger and chillies, followed by the broccoli and toss for a few minutes. Add the chicken and then season with a little soy sauce, sweet soy and a pinch of salt. Add the spring onion and cashews. Drizzle with a little sesame oil and place on a serving plate. Serve with steamed rice.
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Greek Style Paella
Serves 10-12 Ingredients 500g orzo/risoni 6 loukanika sausages (Greek sausages, cut into large chunks) 2 red capsicum, roughly chopped 1 onion, roughly chopped 2 garlic cloves, roughly chopped 2 chillies, sliced 1 tspn smoked paprika 3 tspn tomato paste 5 bay leaves 1.5-2 litre chicken stock 100mL ouzo (optional) 250g peas (optional) 500g mussels 1 large squid, cleaned & sliced 12 green prawns, butterflied 5 fillets garfish, cut in half parsley, to garnish dill, to garnish lemon wedges, to garnish 1 punnet cherry tomatoes, lightly roasted 80g feta, crumbled (optional) Method Cook the orzo in 1 litre of chicken stock for about 10 minutes until almost cooked through, then set aside. In a paella pan gently fry the sausages until golden, remove & set aside, then fry the capsicum, onion, chilli & garlic until softened. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper. Add ouzo, then add the orzo & stir together. Add enough stock to cook the orzo through and wet the mix. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes. Sprinkle over the peas, cover & allow to rest for about 15 minutes. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges.
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