New Recipes
Mojito
INGREDIENTS 4 limes or lemons, sliced ½ bunch of mint 2L cold water ½ - ¾ cup honey or sugar (more or less to taste) 300ml vodka or more to taste Ice cubes Lime or lemon slices to garnish METHOD Blend the lemons or limes with 500ml of cold water, sugar or honey. Strain & add 1.5L water. Place into the dispenser & stir in the vodka. Add plenty of ice, mint leaves & lemon slices.
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Limoncello Spritz
Ingredients 30mL Limoncello Prosecco Soda Water lemon slices & ice to serve Method Take cocktail or wine glass and fill with ice Pour 30mL Limoncello into glass Pour prosecco to fill glass half way Top drink with soda water Stir & serve with fresh lemon
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Crumbed fish with Mango Salsa
Serves 4 4 pieces white fleshed fish fillets (flathead, boarfish, garfish, whiting,) 200ml coconut milk 1 lime, juice and zest 1½ cups Panko breadcrumbs 20g flaked almonds 20g shredded coconut salt and pepper coconut oil or ghee to fry Mango salsa 1 chilli, finely sliced 1 mango, diced juice and zest 1-2 limes 100g fresh pineapple, diced 1 spring onion, sliced 1 shallot, finely chopped coriander leaves, chopped Place salsa ingredients in a bowl, season to taste and set aside. Place coconut milk and lime juice in a bowl. Place panko crumbs, flaked almonds, shredded coconut, salt and pepper in a bowl. Dip the fish in coconut milk and then crumb in the panko mix. Heat coconut oil (or ghee) in a frypan and lightly fry until golden on both sides. Place onto a serving platter and serve with mango salsa.
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Salmon tartare (lomi lomi)
Serves 8-12 as finger food1 teaspoon Japanese Shichimi Togarashi spice blend1 avocado2 pieces Atlantic salmon, skin and bones removed, diced1 chilli, finely sliced¼ bunch coriander2 spring onions, sliced1 tsp grated ginger8-10 cherry tomatoes, sliced1 small Lebanese cucumber, peeled and diced1 teaspoon black and white sesame seeds20ml sesame oil20ml olive oil1-2 limes, juiced20-30ml soy saucesalt and pepper, to tastebaby cos heart leaves to serve Combine all ingredients in a bowl and season to taste.Serve immediately with cos heart leaves
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Hawaiian Rice
Serves 81 cup cooked basmati rice1 onion10-12 cooked Australian prawns¼ pineapple, diced4 spring onions, sliced50g toasted macadamia nuts, roughly chopped30g toasted shredded coconut½ punnet cherry tomatoes, sliced in half1 firm mango, sliced1 avocado, diced1 shallot, finely sliced1 small cucumber, sliced¼ bunch coriander, roughly chopped1 chilli, finely sliced1 tablespoon, grated ginger2 cloves garlic, crushed30ml soy sauce2 limes, juicedsalt and pepperCombine the ginger, garlic, soy and lime juice together. Adjust seasoning and season with salt and pepper. Combine all ingredients together and toss with dressing. Place into a serving bowl and serve.
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Hasselback Vegemite Baked Potatoes
Serves 8-1012 small to medium potatoes, peeled20g vegemite200ml hot water500ml vegetable stock20g butterPepper and salt to tasteGrated cheddar cheeseWhisk together vegemite and hot water until dissolved. Add the stock and pour into a baking dish. Season to taste. Slice the potatoes thinly but not all the way to the base of the potato. Place into the baking dish and dot over the butter. Bake at 180°C until tender, basting occasionally, and most of the stock has absorbed. (about 1 hour) Sprinkle over a little grated cheese and return to the oven until melted. Serve hot.
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Lamington Layer Cake
Makes 4x15cm layers or 3x20cm layers 125g unsalted butter, softened 175g caster sugar 1 tsp vanilla extract 3 large eggs 260g plain flour 15g baking powder 125ml Milk Icing 300g pure icing sugar 40g cocoa powder 30ml coconut oil or unsalted butter 150ml milk 3 – 4cups shredded coconut to coat Raspberry jam (preferably sugar free) 600ml whipped cream 1 punnet raspberries or strawberries to garnish Heat oven to 180°C. Line 4 x 15cm cake tins with baking paper and set aside. Sift together the flour and baking powder. Whip the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time, mixing well before the addition of each egg. Fold in half the flour, then stir in half of the milk. Repeat with remaining flour and milk. Pour the batter evenly into the prepared cake tins and bake for about 12-15minutes until lightly golden and the centre when lightly pressed springs back. Remove from the oven and allow to rest for a few minutes, then remove from the tins and allow to cool completely.Sift together the icing sugar and cocoa powder. Place the shredded coconut in a bowl or on a tray and set aside Heat the milk and coconut oil or butter in a pan and then gently whisk into the icing sugar mixture to a smooth consistency Coat each layer with chocolate mix and toss with shredded coconut. Allow to set. To assemble Place a layer of cake onto a cake stand or serving platter. Top with a little raspberry jam and spread evenly, top with a few spoonful's of cream and repeat for each layer. Top with berries and serve.
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ANZAC Biscuits
125 grams (4oz) butter, chopped40ml golden syrup4g bicarb of soda2 tablespoons boiling water100g rolled oats150g plain flour160g brown sugar50g desiccated coconutMethodPreheat oven to 180°C. Line baking trays with silicon baking matts. Combine oats, sugar, coconut and flour in a bowl. Melt butter and syrup together. Stir in bicarb soda and water and fold into the dry ingredients. Roll into 25-30g balls. place onto lined trays with adequate spacing to spread, and flatten slightly. Bake for 10-12 minutes or until golden. Allow to cool.
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ANZAC Icecream Slice
Serves 10-12200g rolled oats300g plain flour200g brown sugar150g desiccated coconut250g butter120ml golden syrup6g bicarb soda60ml waterHeat oven to 170°C. Line a baking tray (swiss roll tray) with baking paper and set aside. Combine the oats, flour, sugar and coconut in large bowl. Combine butter, golden syrup and water and heat until the butter has melted. Add the bicarb soda and fold into the dry mixture. Spoon onto the baking tray and press down evenly with a spatula. Bake for 15-10mins until firm. Before it cools completely cut into layers the size of your loaf tin. This recipe makes 4 layers.Golden syrup icecream (Enough for 1x recipe)750ml cream4 egg yolks150g golden syrup1 Vanilla beanHeat the cream with the scraped vanilla bean. Heat the golden syrup until it starts to get a deeper caramel colour. Remove the vanilla bean then add the cream to the golden syrup. Whip the egg yolks until light and fluffy, and slowly add the cream mix. Cook over a double boiler until it starts to thicken, cool over a bowl of ice and then churn in an icecream machine.To assembleLine a loaf tin and place a layer of ANZAC slice in the base. Spoon over the icecream and then place another layer of ANZAC slice. Place in the freezer and allow to set for several hours or overnight. Remove from the tin and place on a platter and decorate with whipped cream and crushed ANZAC cookies.
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Pumpkin Damper
Makes 8-10 - Baked in Weck jar size 290ml (30538)2 cups mashed pumpkin2 eggs180ml milk750g SR flour2 tsps cinnamon powder120g butter80g walnuts, roughly chopped80g raisins, washedPumpkin seeds, to garnishBrush jars with butter and set aside on a baking tray. Sift flour and cinnamon and rub in the butter. Combine the mashed pumpkin, egg and milk together. Fold all ingredients together carefully and divide into 8-10 portions and shape into balls. Place into the prepared jars and brush with a little milk and sprinkle with pumpkin seeds. Bake 175°C for 15- 20mins.
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Egg Nog
INGREDIENTS 6 eggs, separated 200g caster sugar 750mL milk 250mL cream 125-250mL alcohol (spiced rum, cognac, bourbon or brandy) 1 vanilla bean Ice Fresh nutmeg or cinnamon, to garnish METHOD Whip together the egg yolks & sugar. Heat the cream, milk & scraped vanilla bean, then slowly add the egg yolks, Pour into a saucepan & cook gently, stirring constantly, until the mixture thickens. Strain into a bowl over a bowl of ice. Add the alcohol & allow to cool completely. Leave overnight to allow the flavours to develop. Whip 4 of the egg whites to soft peaks & fold into the cream base. Pour enough mixture for 2 drinks (about 400mL) into a cocktail shaker full of ice. Shake, then strain into your glass. Grate over fresh nutmeg or sprinkle with a little cinnamon. NOTES To make an alcohol-free version, set aside some cream base before adding the alcohol & serve as directed. Makes about 10-12 drinks. Keep the base mixture refrigerated until ready to use. Keep chilled for 3-4 days.
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Tuna Salad
Serves 6-8 as a starter 400g fresh raw sushimi grade tuna or cold smoked tuna Pickled fennel 2 pieces Celery heart sliced mayonnaise (kewpie) fresh rocket, to garnish ¼ lemon very, finely sliced pink peppercorns capers to garnish ¼ Red onion sliced finely 2-3 radishes finely sliced Dill leaves to garnish For the pickled fennel: 1 fennel finely sliced 400 grams white wine vinegar 200 grams water 5 tablespoons sugar 5 teaspoons sea salt 1 lemon skin, finely sliced Bring vinegar, water, sugar and salt to the boil in a small pot. Place fennel and lemon zest in a bowl and pour over hot pickling liquid. Wrap with plastic and allow to cool. Refrigerate. Keeps for months in the refrigerator in a sealed container. On a large serving plate arrange finely sliced tuna. Either scatter over some pickled fennel or arrange in small piles around the plate. In a small bowl combine the celery, rocket, lemon and red onion and toss with a little olive oil and a light season of salt and pepper. Place in the centre and gently scatter over radish, capers and pink peppercorns. Drizzle with a little olive oil and serve with toasted sour dough baguette.
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