New Recipes
Lemon Blueberry Layer Cake
225g unsalted butter at room temperature2 lemons zest and juice340g Self Raising Flour200g caster sugar4 large eggs room temperature120ml milkGrease 2 x 23cm spring form baking tins. Sift the flour. Whip the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice and zest and gently fold in half the flour. Fold in the milk and the remaining flour. Divide evenly into the two prepared baking tins and bake at 170 degrees for about 15-20 minutes until the centre springs up to the touch. Remove and set aside. Allow to cool and un-mould. Carefully slice each in half horizontally across the diameter.Lemon curd3 eggs150g sugar80ml strained lemon juice80g chilled butter, cut into cubes6g cornflour350g whipped creamCombine the eggs, sugar, juice and cornflour in a saucepan. Whisk constantly until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the whipped cream.To assemble1 jar good quality sugar free blueberry jam.Lemon creamFondant flower decorationsPlace a layer of cake on a cake stand and spread a thin layer of blueberry jam. Top with a thin layer of lemon cream and repeat. For the final layer spread a little of the lemon cream over the top and the sides to mask the cake and with a large cranked handle spatula smooth over evenly. Decorate with fondant flowers and enjoy with a cup of tea.
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Rich Chocolate Martini
INGREDIENTS 125g cream 70g 70% dark chocolate 15ml Vodka 60ml Baileys Irish Cream grated chocolate to garnish METHOD Heat cream, add chocolate & set aside. Combine all ingredients in a cocktail glass & add ice. Shake & pour into a cocktail glass & garnish with grated chocolate. *Optional: Dip or brush the rim of the glass with melted chocolate
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Toblerone Cocktail
INGREDIENTS 15ml hazelnut liqueur 15ml crème de cacao 15ml Baileys 30ml cream 1 tsp honey Toblerone to garnish METHOD Combine all ingredients in a cocktail shaker over ice & shake. Pour into cocktail glass & garnish with grated Toblerone.
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Chocolate Martini
INGREDIENTS 30ml chocolate liqueur 30ml crème de cacao 30ml vanilla vodka 30ml cream Milk chocolate Easter eggs to garnish METHOD Brush a little melted chocolate in the base of a martini glass. Place all ingredients over ice in a cocktail shaker. Shake & pour into prepared glass & garnish with broken chocolate egg.
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White Chocolate Martini
INGREDIENTS 25ml gin 15ml hazelnut liqueur 15ml white crème de cacao liqueur 30ml double cream METHOD Shake all your ingredients with ice in a cocktail shaker. Strain into a chilled martini glass. Sprinkle with grated dark chocolate.
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Marinated Ocean Trout
Serves 4 as a starter 250g fresh ocean trout 1 tablespoon grated ginger 1 teaspoon pink peppercorns Juice and zest 1 lime Sea salt 50ml Olive oil Toasted bread to serve Finely slice the ocean trout and arrange on a serving plate. Mix together the remaining ingredients and spoon over the trout. Garnish with chervil and serve with toasted bread and lemon crème fraiche.
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Easy Smoked Trout Miang
Makes 12-14 1 garlic clove, roughly chopped 2 green chillies, deseeded, roughly chopped juice of 2 limes ½ shallot finely sliced 2 tablespoons fish sauce (or to taste) 2 teaspoons caster sugar or palm sugar 4 tablespoons Coriander leaves 5 coriander roots 2 cm piece ginger, julienned 1 red chilli, finely sliced 1 piece hot smoked smoked salmon 4 Kaffir lime leaves, julienned 1 Lemon grass stalk, finely sliced Betel leaves (or baby cos) to serve 2 tablespoons Crispy shallots 2 tablespoons chopped roasted peanuts Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust seasoning according to taste. Add 2 tablespoons chopped coriander and set aside. Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.
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Ocean Trout Wrapped in Vine Leaves
Serves 4 Tomato dressing 3 ripe tomatoes 1 garlic clove 1 chilli, finely chopped Red wine vinegar, to taste Olive oil Salt and pepper, to taste 3 potatoes Pinch saffron threads 4 pieces ocean trout Grate the tomatoes and add the crushed garlic, finely chopped chilli and season with a little red wine vinegar, olive oil and salt and pepper to taste. Set aside. Peel and slice the potatoes to about 6mm thick. Place in a saucepan and cover with water, add salt and the saffron. Simmer gently until cooked but still slightly firm. Remove from the water and place on a lined baking tray. Drizzle with olive oil and sprinkle with pepper. 2 tomatoes 2 tablespoons chopped herbs (parsley, dill) 1 lemon juice and zested 35g baby capers, rinsed Preserved Vine leaves, rinsed Line 4 ramekins with plastic wrap. Finely chop the tomatoes and add chopped herbs, capers and lemon. Marinate the ocean trout and then wrap in vine leaves and place into prepared ramekins to form a round shape. Leave for a few hours, remove from the ramekin and drizzle with olive oil and place on the potatoes and bake for about 15-20mins. Place on a serving plate and spoon over tomato dressing.
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Baked Fish with Orange
Serves 6 60ml olive oil 3 leeks, sliced 1 carrot, cut into julienne 2 sticks celery, finely sliced 2 cloves garlic, chopped 1 tsp ground coriander ½ tsp fennel seeds, lightly crushed 2 tablespoons parsley 1 tablespoon tarragon 2 tablespoons chopped dill 1 lemon zest and juice 1 orange, thinly sliced 125ml fresh orange juice 150g giant/pearl couscous 6 pieces white fleshed fish (whiting, garfish, barramundi) Cook the couscous in boiling salted water for about 10 minutes until cooked. Drain and rise with cold water. Set aside. Once cool season with salt and pepper and add chopped parsley and tarragon. Heat oil in a fry pan and sauté the leeks, celery and garlic until golden. Add the carrot and cook until soft. Add the fennel seeds and season with salt and pepper. Allow to cool. Cover the base of a baking dish with a good layer of the cous cous. Spoon over the sautéed leek. Toss the fish in a little extra olive oil, dill, lemon zest and season with salt and pepper. Arrange the fish in the prepared baking dish and top with orange slices. Pour over the lemon and orange juice. Cover with baking paper and bake for about 12-15 minutes until the fish is cooked. Serve hot.
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Creme Caramel
1 x20cmCaramel 250g sugar 100ml orange juice 125ml water Combine the water and sugar together and stir on low heat until the sugar dissolves. Increase the heat and cook over medium heat, without stirring, until the sugar is a deep caramel colour. Add the orange juice. Pour the caramel into a cake pan tilting carefully so the caramel covers the base and about 1 cm on the sides. Chill until the caramel hardens.Custard 1 vanilla bean 1 litre milk 8 eggs 1 orange zest 200g caster sugar 1 orange cut in segments Chamomile flowers optional Heat the milk, orange zest and scraped vanilla bean. Whisk together the eggs and sugar and slowly add the hot milk. Strain onto the caramel and then place in a roasting pan and fill the roasting pan with boiling water to halfway up the sides of the cake pan. Bake at 170 degrees for about 40 minutes until the custard is set. If you gently giggle the pan it should be set and move in a wave but not be completely firm to the touch.Allow to cool then place in the fridge overnight. Gently run a knife around the edge and carefully invert on a large platter. Decorate with orange segments and chamomile flowers.
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Orange Crepes
Makes about 24 crepes 250g plain flour 500ml milk 3 eggs 100g butter melted Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat a crepe pan and brush with butter. Ladle a small amount into the pan and swirl in a thin layer. Cook on both sides until firm without adding colour. Layer onto a plate and continue with the remaining batter.For the sauce 3 oranges 60g butter 300ml orange juice 70g caster sugar Zest oranges then peel and segment them. Add butter and sugar to a large frying pan and cook for 2 to 3 minutes until dissolved. Add orange zest and juice. Simmer for a few minutes until the sauce thickens and becomes glossy. Stir in orange segments. Arrange crepes on a platter and spoon over sauce. serve hot
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Chocolate Espresso Tart
1 x 23cm Base 125g butter 125g caster sugar 1 tsp vanilla extract 150g plain flour 50g cocoa powder Sift together the flour and cocoa powder. Whip the butter and caster sugar together until light. Add the vanilla and fold in the sifted dry ingredients. Press into the tart base and chill. Blind bake for 12-15mins and remove the pie weights and bake for a few more minutes until the base is firm. Remove and allow to cool.Filling 340g 70% chocolate, melted 140ml milk ½ tsp cinnamon powder 200ml cream 2 eggs 1 tsp coffee granules Heat the oven to 240 degrees. Heat the milk, cream, cinnamon and coffee. Mix the eggs together and pour over the hot cream mix. Strain onto the melted chocolate and mix together. Pour into the baked tart shell and place in the hot oven. Turn the oven off and leave for 30 minutes. Do not open the oven door. Remove and allow to cool completely.Espresso cream topping 20ml cold water 5g gelatine powder 5g coffee granules 250ml cream 40g pure icing sugar, sifted In a small bowl, combine the gelatine and cold water. Let stand until the gelatine is thick. Heat over low heat until the gelatine dissolves, then add the coffee and dissolve. Set aside. Whip the cream and icing sugar to medium peak. Slowly add in the gelatine mixture. Whip until stiff peaks form and it is thick enough to pipe. Pipe onto the cold tart and serve.
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