Mains
Quiche
Ingredients(1 x 24cm) For the Pastry 40g soda water 120g butter, softened 180g flour Pinch of salt For the Filling 6 eggs 100ml cream Salt and pepper Nutmeg 1 bunch asparagus, blanched 2 tbsp parsley, chopped 3 tbsp chives, chopped 1 handful baby spinach, finely sliced 50g gruyere, grated 50g soft goat’s cheese MethodMix together all ingredients until just combined. Wrap in plastic wrap and chill for ½ hr. Pin the pastry out to about 3-4mm thick and place into quiche dish. Trim the edge and chill. Line with baking paper and baking beans and bake for about 10-12 minutes and remove the beans. Bake for a further 5 minutes until golden. Gently pour in the egg mix and arrange the asparagus on top and crumble around the goats cheese and bake for about 15-20 minutes until the egg mix has set.
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Oven Baked Tagliatelle
Ingredients (serves 6-8) For the Pasta Sauce 375g tagliatelle, cooked & drained 1kg beef mince 3 cloves of garlic, peeled & finely diced 2 tins chopped tomatoes 200g button mushrooms, sliced 4 rashes bacon, sliced 2 large tomatoes finely diced 2 sticks of celery, finely diced 2 onions, finely diced 1 tbsp tomato paste 1 chilli, finely sliced 400ml water 1 tsp dried oregano 8 sprigs fresh thyme 2 sprigs rosemary 3 fresh bay leaves Mozzarella, grated Parmesan cheese, grated Sea salt & black pepper to taste Olive oil 100ml cream For the White Sauce 300g milk 30g plain flour 30g butter 40g parmesan cheese, grated Nutmeg to taste Salt & pepper 1 bay leaf MethodFor the Pasta SauceAdd a little oil to a deep frypan & sauté the garlic, celery, onion & chilli until soft. Add the bacon & fry for a few minutes. Add the beef mince & stir while it browns. Add the tomato paste, herbs & tinned tomatoes, water & season with salt & pepper. Add the mushrooms & allow to simmer for about 1 hour. Add the chopped tomatoes & cook for a few more minutes. For the White SauceMelt the butter & add the flour & cook for a minute. Slowly add the milk & whisk continuously so no lumps form. Add the bay leaf & allow to simmer for about 10 minutes until the flour has cooked out. Add the nutmeg, parmesan & salt and pepper to taste. Set aside.To AssembleIn a large baker add 1kg of the sauce, pasta, 100ml cream and 200g white sauce & combine together. Top with grated mozzarella & parmesan & bake at a high heat until browned. Enjoy with a fresh green salad and crusty bread.
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Fish Curry
Ingredients 400g white fish Coconut oil 2g fenugreek seeds 1 medium onion sliced 5g ginger chopped 3 garlic cloves chopped 2 green chillies chopped 1 sprig curry leaves 1 tsp ground coriander 1 tsp chilli powder 1 tsp turmeric powder 40g tamarind pulp 100ml water 60ml coconut milk Salt and pepper to taste 20ml coconut oil ½ tsp mustard seeds 2 shallots sliced 3 dried chillies 1 sprig curry leaves MethodHeat the coconut oil and add the fenugreek seeds. Add the onion, garlic, ginger, green chill and curry leaves. Saute until soft then add the chilli powder, turmeric, coriander and saute for a few minutes. Add the tamarind and water then the fish. Season with salt and pepper. Cook for about 10minutes until the fish is cooked. Add the coconut milk, stir and take off the heat. In a separate pan add the coconut oil, add the mustard seeds until they pop add the shallots, dry chilli and curry leaves. Saute until golden. Stir through the curry and serve.
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Vegetable Curry
Ingredients(serves 6-8) 1 sweet potato 1 zucchini 2 carrots 1 small bunch long beans 1 sprig curry leaf 1 tsp turmeric powder 1 green chilli chopped 150g grated coconut fresh 1 tsp cumin seeds ½ onion chopped 20ml coconut oil 50g yoghurt Salt MethodGrind the coconut, onion and cumin seeds to a paste. Cut the vegetables into 2 in lengths. Cook the vegetables and curry leaves, and chilli in a pan, adding a little water if needed. Add salt and turmeric. Add the paste and yoghurt and cook for a few minutes. Add the coconut oil and mix together. Serve hot with parathas.
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Chicken Curry
Ingredients (serves 8) 500g chicken cut into cubes (breast or thigh) 8 cardamon pods 6 cloves 1 cinnamon stick 1 large onion finely diced 2 tsp chopped ginger 3 garlic cloves crushed 1 sprig curry leaves 1 tomato finely sliced 1 tsp turmeric powder 1 tsp chilli powder 1 tsp coriander powder ½ tsp garam masala 100ml coconut milk Coconut oil Salt and pepper to taste MethodHeat some coconut oil in a pan, and add the cloves, cardamom and cinnamon. Add the onion, garlic, ginger and curry leaves. Sauté until the onions are soft and start to colour. Add the dry spices then the tomato and season with salt. Add the chicken and add just a small amount of water. Cook on low heat until the chicken is cooked. Add the coconut milk and season to taste. Serve with rice, raita and roti bread.
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Tea Brine Roast Chicken
Ingredients (serves 4-6)For the Chicken 1 large chicken (2kg) rinsed 1 large onion, peeled & roughly sliced ½ fennel bulb, washed & sliced into chunks, keeping together by the core 2 oranges, cut into wedges 500ml orange juice, reduced 1 tsp sweet smoked paprika 10-12 cocktail potatoes 4 fresh bay leaves 1 tsp chilli powder 40g sea salt, salt & pepper, to taste 2 tsp cumin Olive oil For the Brine 4 tea bags or 30g loose leaf tea 2 litres water 1 tbsp whole coriander seeds ½ tbsp whole fennel seeds 110g sugar 175g honey 1 orange, sliced ½ bunch fresh thyme MethodIn a saucepan bring the water to the boil. Add the teabags & steep for 10 minutes. Remove the tea bags/strain if using leaves. In a small pan dry roast the coriander & fennel seeds & toss until fragrant. Remove from the heat & place into a small bowl to stop them cooking. Add sugar, honey & salt to the tea mix & stir to dissolve. Add the spices & allow to cool completely. Submerge the chicken in the brine with the breast down, until completely covered & add the thyme & sliced orange. Cover & refrigerate overnight or for 24 hours. Preheat oven to 180°C. Whisk together the reduced orange juice, cumin powder, paprika & chilli powder, set aside in a bowl. Add some sprigs of thyme, the potatoes, wedges of fennel, onion & oranges & toss with a little salt pepper & olive oil. Place into the bottom of the cast iron pot. Drain chicken from marinade, pat dry with paper towels, stick a few wedges of orange into the cavity, ½ onion, a bay leaf & truss the legs & place in the cast iron pot. Drizzle over a little olive oil, salt & pepper & massage into the skin of the chicken, then drizzle over the orange juice mix & massage into the chicken. Pour over any remaining basting mix over the chicken, & then place the lid on the pot & place into a hot oven. Baste with its juices, every 15-20 mins & bake for about 1hr 15 mins until golden & the chicken juices run clear. Remove from the oven & allow to rest for 10-15 minutes. Serve hot.
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Thai Red Duck Curry
Ingredients (serves 8-10) 4 tbsp red curry paste 2 shallots, chopped 2 cloves garlic, chopped 6 red bird's eye chillies 1 tbsp galangal, chopped 4 lemongrass stalk, 2 finely chopped 1 tbsp coriander root, chopped 1L coconut cream 2 tbsp coconut oil 2 tbsp fish sauce 1 tbsp palm sugar 1 Chinese roast duck, cut into pieces (reserving the juice) 2 fresh, long, red chillies, halved & sliced, seeded 8 kaffir lime leaves ¼ pineapple, cut into thin slices 1 punnet baby corn, cut on half 1 can sliced bean shoots Lychees (optional) 1 punnet Cherry tomatoes, washed 6 boiled eggs, peeled 1 bunch fresh Thai basil leaves 1 lime MethodIn a food processor add the shallots, garlic, chopped lemon grass, coriander root, galangal and 3 chillies and blend to a smooth paste, add the red curry paste and combine. Place the coconut oil in a saucepan, and add the curry paste and fry on low heat for about 5 minutes. Slowly add the coconut cream and reserved duck juice. Add the fish sauce and palm sugar, bring to the boil and then add the duck, chillies, kaffir lime leaves, remaining 2 bruised lemon grass stalks and bean shoots, and simmer for another minute, then stir in the lychees if using, pineapple, baby corn, tomatoes and boiled eggs to warm through. Check seasoning and transfer to a serving bowl and stir through Thai basil. Serve with steamed rice.
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Spring Veg & Seafood Paella
Ingredients (serves 12) 6 chicken thighs, cut into four pieces each & marinate 500g Australian green prawns, peeled & marinate 250g Speck, cut into lardons 6 large unpeeled green prawns 300g broad beans, outer skin removed 1 bunched asparagus, blanched & sliced Handful green beans, blanched & sliced in half 2 garlic cloves, finely chopped 3 tbsp parsley, chopped 600g paella rice 2 good pinches of saffron 3 tbsp dill, chopped 200g fresh or frozen peas 200g mussels (about 20) 2½ -3L chicken stock 2 stalks celery, finely sliced ¼ fennel bulb, finely diced 2 lemon zest & juice 2 onions, finely diced 2 lemons, cut into wedges For the Chicken Marinade 1 clove garlic, crushed 4 sprigs marjoram or oregano, chopped 6 sprigs fresh thyme, chopped Juice of ½ lemon Zest of ½ lemon 20ml olive oil Salt & pepper For the Prawn Marinade Juice ½ lemon Zest ½ lemon 20ml olive oil 1 clove garlic, crushed 3 tbsp dill, freshly chopped Salt & pepper MethodFor the Chicken Marinade Combine all ingredients together and marinate for ½ hour. For the Prawn Marinade Combine all ingredients together and marinate for ½ hour. Heat a little olive oil in a paella pan & fry the chicken thighs until golden brown. Remove & set aside. Add a little olive oil & sauté the speck, onions & garlic, add the celery & fennel & fry very gently until soft, about 10-15mins. Stir in the rice, saffron & lemon zest, then add the stock & simmer, stirring occasionally, for about 20mins on medium heat until the rice is nearly cooked & season with salt & pepper. Add the chicken, prawns, mussels, lemon juice & cook until the rice is just cooked through & the prawns are cooked. Sprinkle over the peas, broad beans, beans & asparagus & cover with foil to heat through. Sprinkle over the herbs & arrange the lemon slices & serve hot. Garnish with a few cherry tomato halves.
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Potato & Cheese Pizza
Ingredients (makes 8 pizzas) 1x400g tub bocconcini 300g smoked cheese, grated 3 potatoes, very finely sliced 100g speck, finely sliced 4 sprigs rosemary, chopped ½ bunch thyme 100g unsalted butter, clarified 1 small garlic clove Olive oil ½ bunch spinach ¼ bunch parsley Salt & pepper 2 onions, sliced For the Dough 10g dry yeast 750g 00 flour 10g salt 500-600ml warm water MethodFor the DoughCombine together all ingredients & knead until a nice smooth ball. Cover in bowl and allow to double in size. Divide into 8 portions and roll out into thin rounds.Blanch the spinach & parsley quickly in boiling water, drain & squeeze out excess water. Puree in a Vitamix/food processor with salt to taste & add enough clarified butter to puree the mix. Set aside. Sauté the onion until caramelised and set aside. Toss the potato slices with a little olive oil, salt, pepper & a little fresh thyme & cover & place in the microwave & cook for about 2-3 mins to soften slightly. Chop the rosemary & thyme add the clove of crushed garlic & mix with enough olive oil to make a drizzling oil. Season with salt & set aside. On each pizza base spread a layer of the spinach sauce. Sprinkle over smoked cheese. Layer the sliced potato & then dot over broken bocconcini balls. Place a few thin pieces of speck over the top & cook in the pizza oven until golden & the base is cooked. Drizzle herb oil & sprinkle with caramelised onion. Sprinkle chilli flakes if you like it spicy, or a little squeeze of lemon if desired. Serve hot.
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Turkey Meatball Tajine
Ingredients (serves 8-10)For the Meatballs 1kg turkey mince 1 small onion, grated 1 clove garlic, minced ½ inch ginger, grated 1 fresh chilli, chopped 1 tsp paprika 1 lemon zest 1 egg 1 tbsp chermoula powder 1 tsp ground cumin 1 tsp ground coriander 5 tbsp parsley, chopped ½ bunch coriander, chopped Salt & pepper to taste For the Sauce 4 tomatoes diced (or 1 tin chopped tomatoes) 1 tsp coriander seeds, toasted 1 tsp cumin seeds, toasted 1 fresh chilli, chopped 1 tbsp olive oil 1 onion, diced 1 clove garlic, minced ½ inch ginger, grated 2 cinnamon sticks 1 lemon, juiced 300ml chicken stock Salt & pepper to taste 1 chilli finely sliced to garnish 2 tbsp preserved lemon, finely sliced to garnish Mint, coriander & toasted flaked almond to garnish MethodFor the MeatballsMix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down. Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.
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Salt Baked Chicken
Ingredients 1 whole chicken 2 egg whites 600g flour 600g coarse salt 4 stalks rosemary chopped Water if needed 2 bay leaves 20g butter 1 few sprigs fresh thyme A few sprigs sage Pepper ½ lemon sliced 1 stalk Rosemary A few sprigs marjoram MethodWash and pat dry the chicken. Carefully slip your finger under the skin of the chicken breast and place the sage leaves and bay leaves and small knobs of butter under the skin of the breast and the legs. Place the sliced lemon and extra herbs in the cavity and tie the legs together. In a large bowl combine the flour, chopped rosemary, salt and eggwhites. Add a little water if needed, to make a dough. On a lightly floured work surface roll the dough out to a large oval and place the chicken in the center and completely cover the chicken. Bake 180°C for about 1hour 45mins. Allow to rest for ½ before opening. Crack or cut the crust, discard and enjoy a delicious juicy roast chicken. Perfect to crack open at a picnic!
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Chorizo Potato Bake
Ingredients 4 potatoes cut into wedges 2 garlic clove Olive oil 1 lemon juiced 2 tsp smoked paprika 1 tsp dried oregano 1 tsp cumin seeds 1 red capsicum sliced 1 red onion sliced 1 chorizo sliced 2 corn kernels removed ½ punnet cherry tomatoes 3 tbsp parsley 120g green olives ½ lemon cut into wedges MethodCrush garlic and combine with lemon juice, paprika, oregano, and cumin. Add the potato, chorizo, capsicum and green olives. Bake in the oven at 180°C for about ½ hour until the potatoes are tender. Add cherry tomatoes and corn kernels and bake a further 15mins. Serve warm sprinkled with chopped parsley and lemon wedges.
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