New Recipes
Gingerbread houses
Makes 1 regular size house, 5 smaller houses, 3 mini houses and about 30 cookies 550g honey 125g caster sugar 125g unsalted butter but into cubes 3 eggs 25g mixed spice 1 kg plain flour 6g bicarb soda 10g baking powder 50ml Sugar syrup Royal icing to decorate Make a simple sugar syrup by boiling 100ml water and 100g sugar for 2 mins. Allow to cool, set aside or store in the fridge. Sift the flour, spice, bicarb and baking powder together. Warm the honey and caster sugar in a pan to 65 degrees.Transfer to a mixer with a paddle attachment. Mix on low and slowly add the butter. Add the eggs one at a time then gradually add the flour. Once it starts to form a ball remove and knead to a smooth ball. Line 3-4 baking trays and divide the mix into 4-5 pieces. Roll out to about 3-4mm thick the size of the baking trays. Brush with sugar syrup and prick with a fork or pasty docker and bake for 10-15 mins until golden. Allow to cool. Repeat for each tray or cut out cookie shapes and bake.To assemble. Cut out templates for the sizes of houses you would like to make. You will need 2 ends, 2 sides and 2 pieces for the roof for each house. For the royal icing – whip 3 egg whites until stiff peak with ½ tsp cream of tartar. Fold in 520g sifted pure icing sugar. Keep covered and place into a piping bag and enjoy decorating your houses.
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Jam Snow Drops
Makes 36 280g plain flour 80g almond meal 1 tsp vanilla paste 200g unsalted butter 60g pure icing sugar, sifted Raspberry or mixed berry jam Additional sifted icing sugar to roll Whip the butter, vanilla and icing sugar together. Fold in the flour and almond meal. With a dessert spoon take a spoon of dough and roll it into a ball. With your thumb press an indentation in the centre and while carefully turning create a hole in the centre, place a teaspoon of mix in the centre and close over the hole with dough, adding a small amount more dough if needed to seal the jam inside. Roll into balls and place on a baking tray leaving space in between. Bake at 160C for about 12 minutes. Allow to cool for a few minutes then roll in sifted icing sugar and allow to cool completely before storing.
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Easy Panettone Cream cake
Serves 12-14 ( 1 x 25cm cake ring) 6 egg yolks 120g caster sugar 140ml white wine 140ml Boronia Marsala plus a little extra to drizzle 600ml whipped cream 500g fresh or frozen cherries (pit removed) 1 round panettone, plain or fruit Line the springform pan with baking paper. Cut the Panettone through the diameter about 1 inch thick. Line the base of the springform. Line the sides to the same height as the base if it does not fit snug. Drizzle a little marsala over the panettone and then scatter the cherries over the base. In a large bowl whisk the egg yolks and sugar until light and fluffy. Carefully whisk in the wine and marsala. Place over a double boiler and whisk until the mixture starts to thicken and coats the back of a spoon. Allow to cool then fold in the soft whipped cream. Pour over the prepared base and place in the freezer to set. Cover and store in the freezer until ready to use. Place on a serving platter and place in the fridge to allow to soften to become mousse like before serving.
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Christmas Mince Meringues
Makes 36 150g egg whites 150g caster sugar 15g cornflour ½ tsp cream of tartar 5ml lemon juice 200g fruit mince Whipped cream to serve Heat the oven to 150C. Beat the egg whites with the cream of tartar. Once stiff peaks form, sprinkle in the caster sugar, lemon juice and cornflour. Gently fold in the fruit mince then place spoonful’s of mix onto lined baking trays. Place in the oven and reduce the temperature to 120 and bake for about 30minutes and turn off the oven and allow to cool. Serve with whipped cream. Perfect for a Christmas eton mess, or Christmas pavlova with fresh berries and cherriesFor The Fruit mince (best made 2 weeks before) 40g currants 40g raisins chopped 50g toasted slivered almonds 40g prunes chopped 40g dates chopped 40g sultanas chopped 40g dried apricots diced 1 green apple grated 80ml rum, brandy or port zest of 1 lemon 1 tsp ground cinnamon or mixed spice 1 orange zest & juice Combine all ingredients together and store in an airtight container in the fridge until ready to use.
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Mince Pies
Makes about 24For The Fruit Filling (best made 2 weeks before) 40g currants 40g raisins chopped 50g toasted slivered almonds 40g prunes chopped 40g dates chopped 40g sultanas chopped 40g dried apricots diced 1 green apple grated 80ml rum, brandy or port Zest of 1 lemon 1 tsp ground cinnamon or mixed spice 1 orange zest & juice For The Pastry 1 egg 50g cornflour 140g plain flour 50g caster sugar 120g unsalted Butter 1/2 tsp vanilla essence Pinch of salt Method For the Fruit Filling Combine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use, stir every few days.For the Pastry Cream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours until it forms a ball. Wrap in plastic wrap and chill until firm. Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the tart moulds and then fill the centre with fruit mince. Top with frangipane mix and sprinkle liberally with flaked almonds. Bake for about 12-15 minutes until golden. Allow to cool and store in an airtight container.Frangipane mix 100g almond or hazelnut meal 1 egg 40g self raising flour 90g unsalted butter 60g caster sugar ½ tsp vanilla paste 1 orange zest (or lemon) finely grated 15ml marsala, brandy or rum Flaked almonds to sprinkle Whisk the butter, sugar and vanilla together, add the egg and whisk, then fold in the zest, marsala flour and almond meal.
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White Chocolate Log
(Makes 2 logs about 15cm in length)50g gingerbread roughly chopped ( I used offcuts from gingerbread houses) 10g rice bubbles (optional) 280g white chocolate, melted 60g dried cranberries 40g pistachios 100ml cream, heated Mix the melted chocolate into the warmed cream and then add the remaining ingredients. Fold gently. Cut 2 pieces of baking paper and divide the mix in two and place onto each piece and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. Remove from the fridge before serving and allow to soften before cutting. Serve as a little after dinner treat, with coffee, a glass of port or brandy, or on a grazing board.
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Chocolate Salami
(Makes 2 logs about 20cm in length) 100g gingerbread biscuits roughly broken (I used offcuts from the gingerbread houses) 60g dried figs, sliced 20ml brandy, rum or marsala 40g lightly roasted hazelnuts 50g pistachios 40g slivered almonds lightly toasted 300g 70% dark chocolate, melted 120ml cream 40g glace ginger, cut into small dice Soak the figs in alcohol and set aside for 1 hour. Heat the cream and combine with the melted chocolate and then add the remaining ingredients. Cut 2 pieces of baking paper and divide the mix in half and place along each piece of paper and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. To serve, as is or if you like truss with cooking string and dust with icing sugar. Serve with coffee or tea, after dinner or with a glass of port
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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.
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Sunomono Salad
Serves 6-82 Lebanese cucumbers or 1 Continental cucumber ½ red onion, finely sliced 30g dried wakame seaweed. 1 large or 2 small avocados, diced 1 tsp toasted sesame seeds to garnish 30ml rice vinegar 1 tsp caster sugar 1 tsp soy 2 tablespoons dashi stock Lemon slices to garnish salt Peel cucumber and slice lengthways. Remove seeds with a teaspoon and then slice. Lightly salt and set aside for 10 minutes. Squeeze out moisture and place in a large bowl and add the avocado and sliced onion. Pour boiling water over the wakame and set aside to plump up. Drain and squeeze out excess moisture, Add to the salad mix .Combine rice vinegar, sugar, dashi and soy and season to taste. Spoon onto the salad and toss lightly. Serve in a bowl and sprinkle over sesame seeds and lemon slices. Serve chilled.
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Agadashi Tofu
Serves 6-8 Ingredients 600g Japanese silken tofu potato starch vegetable oil to fry ¼ daikon radish, grated 1 tsp ginger, julienne bonito flakes 1 spring onion, sliced 400ml instant dashi stock 40ml mirin 30ml soy ½ tsp caster sugar 20ml cooking sake(optional) Method Heat the dashi stock and add the mirin, soy, sugar and sake. Adjust seasoning to taste. Remove tofu from packaging and place on paper towel to blot dry. Cut into squares and roll generously in potato starch. Heat oil in a deep fryer or wok and gently fry the tofu until lightly golden. Drain on paper towel. Arrange tofu in a large serving bowl and pour around the dashi stock. Top with grated daikon, ginger, bonito flakes and spring onion.
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Steamed Chicken & Shitake Mushroom Dumplings
Makes 50-60500g chicken thighs 3 cloves garlic, chopped 1 inch piece of ginger, chopped 1 chilli, chopped ½ cup coriander, chopped 1 small can water chestnuts, finely diced 3 spring onions, finely sliced 1 egg white 30g braised mushrooms, finely sliced (stalk removed) ½ cup Chinese celery leaf, chopped (optional) 2 tablespoons soy sauce pinch salt ½ tsp freshly ground white pepper 1 tablespoon sesame oilGow gee wrappers or wonton wrappers Dice chicken thighs and place in a food processor with the egg white an pulse. Add the sesame oil, soy sauce, salt, pepper, garlic, chilli and ginger and pulse until fine. Tip into a bowl and fold through the mushrooms, water chestnuts and herbs. Place a teaspoon of mix into the centre of a gow gee wrapper and pinch the ends in towards the centre. Place into the steamer tray and repeat. Steam for 3- 5 minutes until the chicken is cooked through. Serve hot with chilli dipping sauce. The raw dumplings are suitable to freeze, defrost before steaming. For the braised mushrooms 60g dried shitake mushrooms 2 dried chillies 2 whole garlic cloves 2 pieces dried mandarin peel 4 slices ginger 500-600ml 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 to steep for ½ hour. Bring to the boil and simmer for 15 minutes and set aside to cool. Store any left-over mushrooms in an airtight container in the fridge for later useStrain and reserve the poaching liquid and use as a rice stock or the base of a delicious soup.
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Corn and Spring Onion Fritters
Makes 24 fritters Ingredients 2 cobs of sweet corn, kernels removed 2 tablespoons shichimi togarashi spice mix 1 nori sheet, sliced finely 3 spring onions finely sliced 120g ‘00’ pasta flour 20g corn flour 5g salt 1 egg white 250ml cold soda water vegetable oil to fry lemon to garnish Method Combine flours and salt together. Place corn kernels, spring onion, nori and spice mix in a mixing bowl. Toss with a small amount of the flour. Whisk the egg white and slowly add 250ml cold soda water. Add the flours and then fold through the corn mix. Heat oil in a wok or saucepan and fry at 180 degrees until golden. Serve on a platter with lemon wedges and a sprinkle of togarashi spice mix. Ingredients for Shichimi tÅ garashi spice mix 2 tsps dried chilli flakes 1 tablespoon poppy seeds 1 tsp black pepper freshly ground 1 sheet nori, sliced 1 tsp dried mandarin or orange peel , blended to a powder 1 tsp ginger powder 2 tablespoons white sesame seeds 2 tsp Szechuan pepper, ground 2 tablespoons black sesame seeds Combine all ingredients together and store in an airtight container and set aside
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