New Recipes
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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Warm Spiced Apple Cider
INGREDIENTS 750ml Three Oaks Apple cider 60ml Bickfords Cloudy Apple Cordial 180ml 23rd St Brandy Apple slices to garnish 8 whole cloves 2 cinnamon sticks plus extra to garnish 6 whole all spice 2 orange slices 2 lemon slices 6 Ginger slices 2 Star anise 6 green cardamom pods METHOD Add all ingredients into a saucepan except the brandy & apply slices. Bring to the boil, turn off the heat & set aside to steep for 20 minutes. Cool then strain. Add a shot of brandy to a tumbler & top with cider mix. Garnish with a slice of apple & a cinnamon stick.
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Chai Spiced Hot Toddy
INGREDIENTS 60ml 23rd St Whiskey 100ml chai syrup dash of bitters lemon juice to taste orange or lemon slices to garnish cinnamon stick to garnish CHAI SYRUP 2 tea bags 1 cinnamon stick 6 cardamon pods 6 whole cloves 6 black peppercorns 2 slices ginger 1 star anise 300ml water 80ml honey METHOD To create the chai syrup, boil all ingredients together for a few minutes until it starts to reduce slightly. Strain. Add whiskey to a whiskey glass, add warm chai, lemon juice & bitters. Stir & garnish with lemon & a cinnamon stick. Top with extra boiling water & honey if desired.
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Bickford's Old Fashioned
INGREDIENTS 60ml Beenleigh Spiced Rum or 23rd Street Hybrid Whiskey 40ml Bickford's Ginger Beer Cordial Bickford's Soda Water (optional) Slice of ginger or orange zest to garnish Dash of bitters METHOD Add the spiced rum or whiskey, ginger cordial and bitters into a whiskey glass. Stir to combine, add ice and top with soda. Garnish with a slice of ginger or orange zest.
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Ginger Pear Cocktail
INGREDIENTS 60ml 23rd Street Gin 40ml Bickford's Cloudy Pear Juice Bickford's Traditional Ginger Beer 15ml fresh lemon or lime juice Pear slices to garnish METHOD Fill a tumbler with ice & add gin, juices & top with ginger beer. Stir & garnish with fresh pear slices.
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Blood Orange Sour
INGREDIENTS 30ml Bickfords Pink Grapefruit Cordial 60ml 23rd St Gin 30ml lemon juice 1 egg white Dash of bitters Dried grapefruit to garnish METHOD Add ice to a cocktail shaker & add lemon juice, egg white, grapefruit cordial, & gin. Shake vigorously & strain into a coupe glass. Garnish with dried grapefruit & a dash of bitters
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Mandarini
INGREDIENTS 60ml fresh mandarin juice 60ml 23rd Streey Vodka 30ml Vok Triple Sec Mandarin segments to garnish METHOD Fill a cocktail shaker with ice. Add juice, vodka & triple sec. Shake well & strain into a martini glass, Garnish with mandarin segments.
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Grapefruit Fizz
INGREDIENTS 30ml Bickford's Pink Grapefruit Cordial 60ml 23rd Street Gin 30ml VOK Triple Sec 30ml lemon juice Bickford's Soda Water METHOD Add ice to a gin glass, then add grapefruit cordial, gin, triple sec & lemon juice. Top up with soda & stir. Garnish with a slice of grapefruit & citrus rind twist.
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Pomegranate Mimosa
INGREDIENTS ½ orange juice and zest 30ml Bickford's Pomegranate Juice Sparkling wine to serve Pomegranate seeds to garnish METHOD Add juices to a cocktail glass & top with sparkling wine. Garnish with orange zest & pomegranate seeds.
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Preserved Lemons
salt lemons clean jars aromatics if desired (cinnamon sticks, bay leaves, chillies) Wash lemons and cut into quarters from the top but not completely down to the base as you want them to hold together at the base. Fill with cooking salt (1-2 tablespoons) and place into clean sterilised jars. Keep pushing them down and the lemons will start to juice out as you press more lemons in. Allow to sit for a few hours or overnight. This enables them to soften and release juice so that you can add more lemons. Add aromatics if desired. Repeat and add a few more lemons until the jars are tightly packed. Top with lemon juice or top up with a combination of water and lemon juice to cover the lemons. Seal the jar tightly and store in a cool dark place for at least one month before using.They store well in a cellar or cool dark cupboard and will last sealed for a year or two. Once opened, store in the fridge.Uses - cut away the flesh (rinse if desired, I like the salt, then there is no need to add extra salt into the dish you are cooking) and slice the soft rind into dressings, cous cous, tagines, and braised dishes. The lemon jelly is also good to flavour roast chicken, roast vegetables, fish dishes, marinades and dressings. No need to add extra salt as it is very salty, so use sparingly.
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Beetroot and Orange Salad
Serves 4-6 rocket leaves ½ celery heart finely sliced 50g toasted walnuts 3 sprigs mint leaves 3 sprigs dill 2 boiled beetroots, peeled and sliced 2 oranges, peel removed and sliced Olive oil 1 tbsps. red wine vinegar Arrange rocket on platter or shallow serving bowl. Add orange, beetroot slices and celery leaf, garnish with walnuts and herbs salt pepper and a drizzle of olive oil and vinegar.
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