New Recipes
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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Blueberry Southside Cocktail
60ml 23rd St Gin 20ml Bickfords Blueberry Juice 8 blueberries plus extra to garnish 6 mint leaves ½ lime juiced 30ml W&B Southside Cocktail Mix Muddle blueberries with lime juice and mint leaves in a cocktail shaker. Add gin, blueberry juice, cocktail mix and ice and shake vigorously. Strain into a coupe glass and garnish with a slice of lime and a few blueberries threaded onto a cocktail pick.
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Southside cocktail
60ml Southside Cocktail Mix 60ml 23rd St Gin 30ml lime juice mint leaves dash Angostura Bitters ice Add 6 mint leaves and lime juice into a cocktail shaker and gently muddle. Add the gin and cocktail mix and top with ice. Shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a mint sprig, slice of lime and a dash of bitters.
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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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Shallot Cakes
Makes 24 Ingredients 2 sheets of puff pastry 3-4 spring onions, finely sliced 5 spice powder ½ tsp julienne ginger soy sauce 1 chilli sliced vegetable oil to fry Method In a small dipping bowl add soy sauce, sliced chilli and ginger. Set aside on a serving platter. Lay puff pastry sheets on your work surface. Sprinkle liberally with five spice powder and spring onion. Roll up tightly into a roll and slice into 12 even rounds. Press down with your palm to flatten and place on a tray. Heat enough oil in a frypan to shallow fry, add the shallot cakes in batches and cook on medium heat until golden and puffy on both sides. Drain on paper towel and repeat until all are cooked. Arrange onto serving platter with dipping sauce. Sprinkle with a little spring onion and enjoy.
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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.
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