New Recipes
Classic Espresso Martini
40ml 23rd St Vodka 20ml Vok Coffee Liqueur 30ml WB Espresso Martini Mix 3 coffee beans to garnish Place vodka, coffee liqueur and espresso martini mix into a cocktail shaker and add ice. Shake vigorously then strain into a martini glass. Garnish with coffee beans.
Learn more
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.
Learn more
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.
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
Kiwi Salad
2 kiwifruits, peeled & sliced3 sprigs of mint2 sprigs dill½ small cucumber, sliced20g pumpkin seeds, toasted40g cooked quinoa Salad greensIn a serving bowl layer the salad greens, sprinkle over the cucumber, herbs and kiwi. Add the quinoa and toasted seeds and dress with dressing.1 lime zest and juice1 tbsp. honeySalt and pepperOlive oil1 tbsp. rice vinegarCombine ingredients together, season to taste and set aside
Learn more
Orange and Fennel Salad
2 oranges, peel removed and sliced½ orange juiced½ fennel bulb finely, shaved½ celery heart ,sliced3 sprigs mint leaves, picked½ granny smith apple, finely sliced2-3 slices dried orange, broken apart2 sprigs dill, pickedOlive oilSalt and pepperCombine all ingredients in a bowl and season with olive oil, orange juice and salt and pepper.
Learn more
Cauliflower Steak Salad
Ingredients 100g Quinoa 1 cauliflower, cut into steaks or florets 1 tbsp. ras el hanout 1 pear, julienned 2 tblspns currants 2 tblspns red wine vinegar 60g walnuts, toasted 30g pumpkin seeds toasted 1 spring onion, finely sliced 1 tbsp. bunch dill chopped 1 tbsp. parsley chopped 2 lemons 1 tablespoon chopped preserved lemon 50ml Olive oil Salt and pepper Method In a large bowl combine olive oil, salt, pepper, ras el hanout, zest and juice of 1 lemon, add the cauliflower and toss. Place on a lined baking tray and roast for about 10-15 minutes in a hot oven. Cook the quinoa in boiling salted water for a few minutes until tender. Drain. Add chopped herbs, spring onion, preserved lemon, juice of 1 lemon, currants and season with salt and pepper. Place the pear in a bowl and add chopped dill and parsley Dressing 2 tsps. capers, chopped 1 tsp Dijon mustard 40mls cider vinegar 80ml Olive oil 3 tbsps. chopped parsley 3 tbsps. chopped dill Combine all ingredients in a bowl and season to taste To assemble Place quinoa on a platter and top with the roasted cauliflower. Drizzle with a little dressing and top with the pear. Sprinkle over toasted walnuts and pumpkin seeds.
Learn more
Chunky Tortellini Soup
Yields 8-10 as a starter, 6 as a main Ingredients 400g fennel and pork sausages (optional) 30ml olive oil 500g spinach and ricotta tortellini 1 tsp ground cumin 1 tsp Hungarian paprika 3 sprigs fresh thyme 3 sprigs fresh marjoram 3 tomatoes, chopped 1 brown onion, diced 3 cloves garlic, crushed 1½ -2 litres chicken or vegetable stock ¼ bunch kale, stems removed, chopped 1 Lemon, juice and zest Parmesan optional Chopped parsley and basil to garnish (optional) Method Heat olive oil in a cast iron pot and add the sausage meat, casing removed. Stir and break apart to form small pieces. Add the onion and garlic and stir for a few minutes. Add the herbs and spices and lemon zest. Add the tomatoes and stock and season with salt and pepper. Add the tortellini and cook for a few minutes until cooked then add the kale. Add the lemon juice. Spoon into bowls and garnish with grated parmesan and fresh herbs. Enjoy with a nice sour dough loaf.
Learn more
Lasagne
Serves 8-102 brown onions, finely diced350g mushrooms, finely sliced3 garlic cloves, crushed6 sprig thyme1 sprig rosemary1 red capsicum, diced1 carrot, grated1 zucchini, finely sliced3 celery stalks, diced100g tomato paste6 ripe tomatoes, chopped500g pork and veal mince1kg beef minceSalt and pepper to taste4 fresh bay leaves40ml olive oil 1-2litres Stock or water 1 packet lasagne sheetsBechamel sauce600ml milk40g Flour50g Butter2 bay leaves¾ tsp nutmeg, freshly grated300g bocconcini, sliced50g Parmesan cheese finely gratedHeat oil in a large saucepan then add onion, garlic, celery, capsicum and bay leaves and sauté until soft. Add the mince meats. Cook, stirring to break down the meat and until any liquid that is released is cooked down, add the mushrooms. Add the thyme, rosemary and tomato paste and a good pinch of salt. Add the carrot, tomatoes and stir. Add enough stock or water to cover and then simmer for about 1 hour until the meat is tender and plump and the liquid is reduced. Add the zucchini and season to taste.Melt the butter in a saucepan then add the flour. Stir for 1 minute and slowly start adding the milk, a little at a time stirring constantly to avoid lumps. Simmer slowly for a few minutes until thickened. Add bay leaves, nutmeg and season with salt and pepper. Set asideTo assembleBrush a large lasagne dish with a little oil. Spoon a little of the bechamel sauce on the base then a layer of lasagne sheets. Divide the mince into 4 and add a layer of mince, a thin layer of bechamel, top with lasagne sheets and repeat. Top the last layer with sliced bocconcini and grated parmesan. Bake in the oven at 180 for about 1 hour until golden brown. Serve hot with a green salad.
Learn more
Pickled Garfish in Herbs
SERVES 2-4• 12 garfish, tommy ruffs, or fresh sardine fillets• 3 cloves garlic, sliced• 500ml white vinegar• 2 lemons, juiced• 100ml water• 20g salt• 4 bay leaves• A few sprigs thyme Combine all ingredients together except the fish and set aside. Trim the fish of any bones, and place in the vinegar mix forseveral hours or overnight. Remove and pat dry. To Serve• 1 bunch of parsley, finely chopped• 1 chilli, finely chopped• 1 lemon, zested• 2 garlic cloves, sliced• pepper In a serving bowl place a little olive oil, a layer of fish, cover with parsley, sprinkle over a little chilli, lemon zest, garlic andolive oil. Repeat. Submerge with olive oil, and enjoy with crusty bread.
Learn more
Coffee Layer Cake
8 large eggs (room temperature)200g caster sugar1 tsp vanilla bean paste10g instant coffee150g plain flour50g cornflour5g baking powder1 cup strong coffee50ml coffee liqueur or masalaCocoa powder for dustingLine 2 x 25cm cake tins. Combine the coffee and liqueur together and set aside. Whip the eggs, vanilla, instant coffee and the sugar until light. Fold in the sifted flours and baking powder and divide evenly into the 2 prepared baking tins. Bake for about 15 minutes until the centre spring backs to the touch.Allow to cool completely and then slice in half horizontally through the diameter. Line the 25cm spring form tin and place a layer of cake. Drizzle over some coffee mix and then spoon over coffee cream, repeat with all layers and top with cream. Allow to set for several hours or overnight. Dust with cocoa powder and serve on a cake stand.For the coffee cream250g cream cheese (room temperature)400g mascarpone250g pure icing sugar100ml cream 20ml strong coffeeWhip together the cream cheese and cream. Add the coffee and mascarpone.Add the sifted icing sugar and whip until light.
Learn more
Coffee Roll
3 large eggs (room temperature)100g caster sugar75g plain flour40ml coffee liqueur1 tsp vanilla bean paste1 tblspn instant coffee mixed in 20ml boiling water40g flaked almondsWhip the eggs, sugar and vanilla until light. Fold in the sifted flour and coffee. Line a baking tray with baking paper and sprinkle over the almonds. Spread the cake batter evenly onto a oven tray with a lip and bake for 12-15 minutes until the cake springs back to a light touch. Place a piece of baking paper over the top of the cooked cake and carefully flip the cake over onto a large wire rack. Lay a tea towel down and a fresh piece of baking paper and lightly sprinkle with a little caster sugar. Flip the cake onto the tea towel so that the almond side is on the base. Gently roll up to a roll and allow to cool. Gently unroll and then spread with coffee cream. Serve on a platter with fresh blueberries and blackberries.Coffee cream250g mascarpone20ml coffee syrup125ml creamWhip together until firm.
Learn more