New Recipes
Sticky Date Coffee Martini
100g fresh pitted dates 120ml boiling water 80ml WB Espresso Martini Mix 40ml 23rd St Vodka 20ml VOK Butterscotch Schnapps ground cinnamon to garnish whipped cream to garnish Combine dates and boiling water in a bowl and allow to steep, and 50ml espresso martini mix and puree in a blender and strain. Allow to cool. Add 60ml date and coffee syrup, vodka, a pinch of cinnamon, 30ml espresso martini mix and schnapps to a cocktail shaker. Shake well and add ice. Shake and strain into a martini glass. Garnish with a little whipped cream and a sprinkle of cinnamon.
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Salted Caramel Espresso Martini
20ml salted caramel sauce 30ml WB Espresso Martini Mix 30ml Vok Coffee Liqueur 30ml 23rd St Vodka Honeycomb to garnish Place a little salted caramel on a saucer and gently dip the edge of a martini glass to coat the rim. Place all ingredients in a cocktail shaker and shake. Add ice and shake until frothy. Strain into the prepared martini glass and garnish with shaved honeycomb. For the Caramel Sauce 110g caster sugar 110g brown sugar 2g sea salt 20ml water 75g cream 40g unsalted butterDry cook the caster sugar to a dark caramel. Add the water, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.
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Long Island Iced Coffee
20ml Beenleigh Dark Rum20ml 23rd St Vodka 40ml 23rd St Gin 20ml White Crème de Cacao 20ml Vok Coffee Liqueur 30ml WB Espresso Martini Mix Bickfords Classic Cola 1 lime Fill a hurricane glass with ice. Add the spirits, espresso martini mix and juice of ½ a lime. Top with classic cola, stir and serve with a wedge of lime.
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Espresso Black Russian
30ml 23rd St Vodka30ml Vok Coffee Liqueur 30ml WB Espresso Martini Mix Coffee beans (optional) Fill an ice tray with a few coffee beans, add water and freeze. Add vodka, coffee liqueur and espresso martini mix to a tumbler, add coffee bean ice cubes, and stir.
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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.
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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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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.
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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
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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.
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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.
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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.
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