Mains
Mushroom Galette
Ingredients 150g multi-purpose flour 1/2 teaspoon salt 125g stick cold unsalted butter 60g sour cream 2 teaspoons fresh lemon juice 60mL iced water 1 tablespoon olive oil 450g Baby Bella Mushrooms thinly sliced 220g Shiitake Mushrooms thinly sliced 1 large yellow onion julienned 2 cloves of garlic minced 5 sprigs fresh thyme 1 sprig fresh rosemary 1/2 cup dry sherry Ground black pepper 40g Blue Cheese 1 egg 1 teaspoon of milk Method 1. Prepare the dough by whisking together multi-purpose flour and salt into a mixing bowl. Dice up 115g of butter and add to flour mix, lightly coating the butter cubes and ensuring they don't stick together. Use a pastry cutter to cut the butter into the pastry, creating butter into a bowl of pea shaped balls. 2. In a separate bowl, whisk together sour cream, lemon juice, and ice water. Create a well in the flour mix and pour in sour cream mixture into the well. Use a spatula to stir the wet and dry mixtures together until the dough begins to form. 3. Flour your countertop and transfer the dough mixture onto the counter. Knead the dough gently until it comes together. Flatten the dough into a thick disk, cover with glad wrap, and refrigerate for 2 hours. 4. On high heat, add olive oil and mushrooms to a pan. Sautee the mushrooms until they begin to caramelise. Season with salt and pepper. 5. Add butter to pan, followed by yellow onion, thyme, and rosemary. Cook and stir frequently until softened. Add the garlic and cook until fragrant. 6. Deglaze the pan with dry sherry, making sure to scrape any brown bits off sides of the pan for extra flavour. Cook until mixture and pan is almost dry. Season with salt and pepper. 7. Transfer mushroom mixture onto a sheet pan, spreading it evenly. Allow the mixture to cool and come to room temperature. 8. Whisk eggs and milk in a small bowl and set aside. 9. Preheat the oven to 205 degrees. Line a sheet pan with baking paper and set aside. 10. Remove the dough from the fridge and dust with flour. On a floured surface, roll out dough until 12 inches round. Transfer to the lined sheet pan. 11. Transfer mushroom mixture into a bowl and crumble blue cheese on top. Stir together until evenly combined. 12. Spoon the mushroom mixture into the center of the dough in a thick even layer. Ensure to leave a 2 inch border for the crust. Fold and pleat the bordered edges over the mushroom mixture, leaving the center exposed. 13. Lightly brush the edges of the dough with egg wash and bake in the oven for 40-50 minutes. Ensure to rotate the galette halfway and bake until pastry is golden brown. Allow galette to cool slightly for 5 minutes before serving, and garnish with fresh thyme. Enjoy cold, warm, or hot!
Learn more
Pulled Pork Sliders
Ingredients 2kg piece pork shoulder, off the bone, rind & fat removed 4 chipotle chillies in abodo sauce, chopped 5 cloves garlic crushed 2 tsp smoked paprika 3 tsp dried oregano 2 tsp black pepper crushed Juice 3-4 limes 3 bay leaves 2 cinnamon sticks 12 whole cloves 2 tsp cumin powder 2 tsp coriander powder 200ml orange juice Salt Sliders to serve Asian Coleslaw (click to view) MethodMix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for sliders or tacos.
Learn more
Salmon and vegetable bake
Ingredients 4 skinless salmon filletsBroccoliCauliflower3 - 4 medium potatoesShallots (1 piece)2 Tbsp olive oilSalt (1 Tsp)Pepper (0.5 Tsp)Dijon Mustard100g Feta Cheese1 Lemon to serveDill to serve Method Preheat oven to 200°C/180°C fan. Wash the broccoli and cauliflower well, separate the broccoli and cauliflower into florets. Chop potatoes into small quarters. Peel and mince the shallots. Add potatoes to your prepared baking dish, lightly season and spray with oil and bake for 20 – 30 minutes. Heat a pan with a drizzle of oil over a medium-low heat. Fry the shallots for 3 minutes. Add the Dijon mustard and set aside. Add the shallot mixture, broccoli and cauliflower to the baking dish with potatoes. Toss. Add portioned salmon over the top of the vegetables. Season with salt and pepper and drizzle generously with olive oil. Bake in the oven for 15 minutes. Remove from oven, add crumbled feta cheese and chopped chilli to top. Bake for a further 5-10 minutes or until salmon is cooked through but juicy. Finish with a generous squeeze of lemon juice, dill, extra chilli (to taste) and sliced lemon. Serve immediately.
Learn more
Salmon Linguine
Serves 6-8 1 leek, thinly sliced 3 cloves garlic, crushed 500g potatoes pinch saffron 150ml cream 140ml sour cream/crème fraiche ½ cup dill, chopped ½ cup parsley, chopped 100g baby capers 180g peas 1 tsp chilli flakes 1 lemon zest and juice 400g hot smoked salmon, broken into rough chunks 200g Atlantic Salmon fillet, skin removed 500g linguini olive oil 30g butter Pangrattato, to garnish Burrata (optional)- makes it quite indulgent! extra lemon to serve Marinate Atlantic Salmon in lemon zest, a drizzle of olive oil, 1 clove crushed garlic and freshly cracked pepper.Wash and peel the potatoes and cut into small cubes. Boil in salted water with saffron. Once tender remove from the cooking liquid and set aside, reserving the liquid. Boil pasta in salted water until al dente and strain.Heat the butter and a little oil in a frying pan then add the leek and remaining garlic and cook until soft. Add the cream, sour cream, capers and chilli, then add the marinated salmon and poach for a few minutes on both sides. Remove the salmon and break into chunks then add the peas and potato to the cream sauce and season with a squeeze of lemon, salt and pepper.In a large pan combine the pasta and sauce gently toss together then add the herbs and salmon.Add a little of the saffron potato water if needed to loosen the pasta. Place into a serving bowl and break open the burrata and sprinkle with pangrattato and extra lemon on the side.For the pangrattato- process a small ciabatta roll in a food processor with a clove of garlic. Add some olive oil to a frypan and add the crumbs. Fry on medium heat until golden and crispy. season with finely grated parmesan and a sprinkle of salt and pepper.
Learn more
Vegetable Rice Hotpot
Serves 8-101 brown onion, diced 1 chilli, sliced 2 garlic cloves, crushed 1 large carrot, diced 2 florets cauliflower cut into small pieces ½ inch piece ginger, chopped 3 stalks celery, diced 1 punnet baby corn, sliced 1 small can bamboo shoots, drained 1 punnet fresh mixed mushrooms (enoki, oyster, shitake) sliced 1 cup celery leaf /coriander, chopped 1/2 recipe braised shitake mushrooms, sliced (reserve the rest for steamed chicken dumplings) 3 spring onions, sliced 400g long grain rice 40ml vegetable oil 500-600g mushroom stock, (see below) vegetable stock or chicken stock 50ml Megachef mushroom soy 30ml soy sauce Add oil into the base of a shabu shabu or cast-iron pot. Add the chilli, garlic, ginger, celery, carrot and onion and sauté until tender. Add the baby corn, cauliflower, bamboo shoots, spring onion, shitake mushrooms, most of the herbs and fresh mushrooms (reserve the enoki for later). Add the rice, then the sauces and finally the stock. Bring to the boil and add the lid and reduce to low and cook for 15-20 minutes. Place the enoki on top and add the lid and turn off the heat. Allow to sit for 10 minutes. Sprinkle with remaining chopped herbs and serve. Braised shitake mushroom stock 60g dried shitake mushrooms 2 dried chillies 2 whole garlic cloves 2 pieces dried mandarin peel 4 slices ginger 600ml water 40ml Megachef Soy sauce 60-80ml Megachef Mushroom soy 2 spring onions, tied in a knot Place all ingredients in a saucepan and allow too steep for ½ an hour. Bring to the boil and simmer for 15 minutes and set aside to cool. Strain and reserve the poaching liquid.
Learn more
Traditional Lamb Shanks
Serves 6-8 6 lamb shanks 2 onions, diced 4 garlic cloves, crushed 2-inch piece of ginger, finely chopped or grated 2 lemons, zest and juice 1 orange, zest and juice 25g Ras el hanout 6 bay leaves 1 red chilli, finely sliced 1g saffron 2 cinnamon sticks 2 tbsps tomato paste 2 -3 litres Stock 200g dried apricots 8-10 fresh dates, torn in half pit removed Honey (optional) Salt and pepper 4 Carrots cut into chunks 4 Quinces, peeled and cut into quarters Fresh coriander, to garnish Season the lamb shanks with oil, salt and pepper. Lightly brown in a cast iron pot and set aside. Sauté the onions, chilli, garlic and ginger until soft. Add the zest, tomato paste, bay leaves, cinnamon sticks, saffron, ras el hanout and stock. Add the lamb shanks back to the pot and add the carrots and cover and cook for 2-2½ hours until the lamb is almost tender. Add the quinces and dried fruit and cook until the quinces and lamb are tender and falling off the bone. season to taste and add a little honey if needed. Garnish with coriander and serve hot with cous cous.
Learn more
Marinated Ocean Trout
Serves 4 as a starter 250g fresh ocean trout 1 tablespoon grated ginger 1 teaspoon pink peppercorns Juice and zest 1 lime Sea salt 50ml Olive oil Toasted bread to serve Finely slice the ocean trout and arrange on a serving plate. Mix together the remaining ingredients and spoon over the trout. Garnish with chervil and serve with toasted bread and lemon crème fraiche.
Learn more
Easy Smoked Trout Miang
Makes 12-14 1 garlic clove, roughly chopped 2 green chillies, deseeded, roughly chopped juice of 2 limes ½ shallot finely sliced 2 tablespoons fish sauce (or to taste) 2 teaspoons caster sugar or palm sugar 4 tablespoons Coriander leaves 5 coriander roots 2 cm piece ginger, julienned 1 red chilli, finely sliced 1 piece hot smoked smoked salmon 4 Kaffir lime leaves, julienned 1 Lemon grass stalk, finely sliced Betel leaves (or baby cos) to serve 2 tablespoons Crispy shallots 2 tablespoons chopped roasted peanuts Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust seasoning according to taste. Add 2 tablespoons chopped coriander and set aside. Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.
Learn more
Ocean Trout Wrapped in Vine Leaves
Serves 4 Tomato dressing 3 ripe tomatoes 1 garlic clove 1 chilli, finely chopped Red wine vinegar, to taste Olive oil Salt and pepper, to taste 3 potatoes Pinch saffron threads 4 pieces ocean trout Grate the tomatoes and add the crushed garlic, finely chopped chilli and season with a little red wine vinegar, olive oil and salt and pepper to taste. Set aside. Peel and slice the potatoes to about 6mm thick. Place in a saucepan and cover with water, add salt and the saffron. Simmer gently until cooked but still slightly firm. Remove from the water and place on a lined baking tray. Drizzle with olive oil and sprinkle with pepper. 2 tomatoes 2 tablespoons chopped herbs (parsley, dill) 1 lemon juice and zested 35g baby capers, rinsed Preserved Vine leaves, rinsed Line 4 ramekins with plastic wrap. Finely chop the tomatoes and add chopped herbs, capers and lemon. Marinate the ocean trout and then wrap in vine leaves and place into prepared ramekins to form a round shape. Leave for a few hours, remove from the ramekin and drizzle with olive oil and place on the potatoes and bake for about 15-20mins. Place on a serving plate and spoon over tomato dressing.
Learn more
Baked Fish with Orange
Serves 6 60ml olive oil 3 leeks, sliced 1 carrot, cut into julienne 2 sticks celery, finely sliced 2 cloves garlic, chopped 1 tsp ground coriander ½ tsp fennel seeds, lightly crushed 2 tablespoons parsley 1 tablespoon tarragon 2 tablespoons chopped dill 1 lemon zest and juice 1 orange, thinly sliced 125ml fresh orange juice 150g giant/pearl couscous 6 pieces white fleshed fish (whiting, garfish, barramundi) Cook the couscous in boiling salted water for about 10 minutes until cooked. Drain and rise with cold water. Set aside. Once cool season with salt and pepper and add chopped parsley and tarragon. Heat oil in a fry pan and sauté the leeks, celery and garlic until golden. Add the carrot and cook until soft. Add the fennel seeds and season with salt and pepper. Allow to cool. Cover the base of a baking dish with a good layer of the cous cous. Spoon over the sautéed leek. Toss the fish in a little extra olive oil, dill, lemon zest and season with salt and pepper. Arrange the fish in the prepared baking dish and top with orange slices. Pour over the lemon and orange juice. Cover with baking paper and bake for about 12-15 minutes until the fish is cooked. Serve hot.
Learn more
Crumbed fish with Mango Salsa
Serves 4 4 pieces white fleshed fish fillets (flathead, boarfish, garfish, whiting,) 200ml coconut milk 1 lime, juice and zest 1½ cups Panko breadcrumbs 20g flaked almonds 20g shredded coconut salt and pepper coconut oil or ghee to fry Mango salsa 1 chilli, finely sliced 1 mango, diced juice and zest 1-2 limes 100g fresh pineapple, diced 1 spring onion, sliced 1 shallot, finely chopped coriander leaves, chopped Place salsa ingredients in a bowl, season to taste and set aside. Place coconut milk and lime juice in a bowl. Place panko crumbs, flaked almonds, shredded coconut, salt and pepper in a bowl. Dip the fish in coconut milk and then crumb in the panko mix. Heat coconut oil (or ghee) in a frypan and lightly fry until golden on both sides. Place onto a serving platter and serve with mango salsa.
Learn more
Chili Con Carne
Serves 6-8150g smoked speck cut into lardons300g chuck steak, diced into 1 cm dice500 pork and veal mince (or beef mince)2 tsp smoked paprika2 tsp ground cumin2 tsp ground coriander1 tsp Cajun spice mixsalt and pepper1 tsp cayenne pepper4 bay leaves1 large red capsicum, finely diced1 onion, finely diced2 garlic cloves, crushed1 carrot, finely diced1 red chilli, sliced2 tablespoons chipotle chilli in adobe sauce puree500ml chicken or vegetable stock2 tins red kidney beans drained and rinsed2 tins crushed tomatoes30g tomato pasteSeason the diced steak with the Cajun spice mix, a little oil, salt and pepper and 1 tsp smoked paprika. Heat a large saucepan on medium heat and add the speck. Allow to cook until golden brown and the fat has rendered. Add the diced beef and sauté then add the mince meat and cook for a few minutes. Add the onion, garlic. red capsicum, chilli and carrot. Sauté for a few minutes. add the remaining ingredients except the beans and cook on a low heat for 1½ -2 hours, until tender. Add the beans and season to taste, serve with seasoned sour cream. Great as is, on a baked potato or in tacos, garnish with extra sliced chilli.
Learn more