New Recipes
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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Mojito
4 limes or lemons, sliced½ 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 Blend the lemons or limes with 500ml of cold water, sugar or honey. Strain and add 1.5L water. Place into the dispenser and stir in the vodka. Add plenty of ice, mint leaves and 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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