New Recipes
Chili Con Carne
Serves 6-8150g smoked speck cut into lardons300g chuck steak, diced into 1 cm dice500 pork and veal mince (or beef mince)2 tsp smoked paprika2 tsp ground cumin2 tsp ground coriander1 tsp Cajun spice mixsalt and pepper1 tsp cayenne pepper4 bay leaves1 large red capsicum, finely diced1 onion, finely diced2 garlic cloves, crushed1 carrot, finely diced1 red chilli, sliced2 tablespoons chipotle chilli in adobe sauce puree500ml chicken or vegetable stock2 tins red kidney beans drained and rinsed2 tins crushed tomatoes30g tomato pasteSeason the diced steak with the Cajun spice mix, a little oil, salt and pepper and 1 tsp smoked paprika. Heat a large saucepan on medium heat and add the speck. Allow to cook until golden brown and the fat has rendered. Add the diced beef and sauté then add the mince meat and cook for a few minutes. Add the onion, garlic. red capsicum, chilli and carrot. Sauté for a few minutes. add the remaining ingredients except the beans and cook on a low heat for 1½ -2 hours, until tender. Add the beans and season to taste, serve with seasoned sour cream. Great as is, on a baked potato or in tacos, garnish with extra sliced chilli.
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Nachos
Serves 8 as a appetiser1 can corn kernels, rinsed and drained or 2 fresh corn grilled on a BBQ¼ can black beans, rinsed and drained Freshly ground black pepper 200g corn tortilla chips 1 cup grated haloumi and cheddar combined 60g crumbled feta ½ red onion, sliced 4 tbspns chopped coriander 1 spring onion, sliced 100g sour cream 1 tablespoon chipotle chilli in adobe sauce 1½ avocadoes 1 lime juice 1 green chilli, chopped ½ punnet chocolate cherry tomatoes, diced Roughly mash the avocado, lime juice and chopped green chilli in a bowl. Season with salt and pepper and add a little chopped coriander.Combine the sour cream a squeeze of lime salt and the chipotle.Pickle the sliced red onion with a dash of oil, a good splash of vinegar and salt and pepper. Combine together and allow to sit and soften.In a large ovenproof dish or paella pan roughly arrange the corn chips. Sprinkle over the grated cheese and place in a hot oven for about 10 minutes to melt the cheese and toast the chips.Spoon over the avocado, sprinkle over the feta, corn, black beans then pickled onion, tomato, chipotle cream then the spring onion and coriander. Enjoy with a cold beer or margarita!
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Baked Sweet Potatoes
Ingredients 4 smaller sweet potatoes 20ml olive oil 40mls maple syrup ½ tsp of chili powder 1tsp smoked paprika 1 tablespoon pureed chipotle chilli in adobe sauce salt and pepper, to taste 1lime coriander, chopped to garnish 1 spring onion, sliced to garnish Method Combine the oil, chipotle, maple syrup, paprika and chilli in a small bowl. Season to taste. Cut the sweet potatoes in half lengthways and carefully make criss cross insertions. Lightly spread a little spice mix on each cut edge and place on a lined tray. Place in a hot oven and bake for 10-15mins. Spoon over a little more mix and bake until tender. Brush over any remaining sauce and arrange on a serving plate. Lightly squeeze with lime juice and sprinkle over chopped coriander and spring onion.
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Prawn Taco
serves 6 500g Australian green prawns peeled and de-veined 1 tsp smoked paprika ½ tsp chilli powder 1 tsp Cajun spice mix 1 tsp ground cumin 1 tsp ground coriander 20ml olive oil 1 onion sliced 1 red capsicum sliced 1 green capsicum sliced 1 yellow capsicum sliced 2 garlic cloves crushed 2 limes 200g sour cream or yoghurt salt 2 Tbsps chopped coriander plus extra to garnish 1 spring onion sliced plus extra to garnish 1 pkt small flour tortillas 1 avocado 1 small green chilli (optional) 1/8 red cabbage finely sliced Mix together the sour cream, lime zest and juice to taste, salt pepper and coriander. Set aside. Finely dice the avocado and chilli and season with salt and a squeeze of lime juice. Wrap the tortillas in foil and heat in the oven. Marinate the prawns with the spices, olive oil and season with salt. Allow to marinate for about ½ hour. Heat a frying pan or grill pan with a little olive oil and add the onion garlic and capsicums until tender. Remove from the pan. Heat the frypan and add the marinated prawns and cook for a few minutes until cooked through. Add the fried onion and season with a squeeze of lime. To assemble, take a warm tortilla, place a little red cabbage in the base, place a few prawns on top then add a dollop of sour cream (or sour cream with chipotle sauce) and a sprinkle of coriander and chopped avocado.
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Feta & Corn Fritters
Makes 30 Ingredients 2 eggs 180ml milk 1 can corn, drained and rinsed 150g feta, crumbled ½ cup chopped parsley ½ cup chopped coriander 1 clove garlic 1 green chilli, chopped 2 teaspoons curry powder ¼ teaspoon cayenne powder 340g plain flour 5g baking powder salt and pepper vegetable oil, to fry Method Combine the dry ingredients in a bowl. Whisk together the eggs and milk and stir into the dry ingredients. Season to taste. Heat a pot of oil and carefully spoon drop in small spoonful’s of mix. Fry until golden brown and drain on paper towel. Arrange on a serving plate and serve with lime yoghurt or tomato kasundi.
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Chicken Curry (bunny chow)
Serves about 40 as an appetiser (bunny chow)Or 4 as a main course4 chicken thighs, cut into small dice1 onion, diced2 garlic cloves, chopped1 chilli, chopped4cm piece ginger, grated1 star anise1 cinnamon stick1 tsp fennel seeds1 tsp garam masala1 tablespoon curry powder1/4 tsp cayenne chilli powder1 heaped tablespoon tomato paste1 can white beans, drained and rinsed500ml chicken stock80g natural sultanasSalt and pepper, to tasteFresh coriander, chopped Heat a little oil in a saucepan and add the garlic, onion ginger and chilli and fry for a few minutes. Add the cinnamon and star anise. Add the chicken and cook for a few minutes stirring occasionally.Add the curry powder, garam masala, tomato paste, fennel and chilli powder and season to taste. Stir well and add enough stock to just cover the chicken. Simmer for a few minutes and add the sultanas. Simmer for about 15 minutes until the chicken is tender then add the beans to heat through. Adjust seasoning if needed and stir through fresh coriander and serve with yellow rice as a main or hollow out small bread rolls and fill in the centre as an appetizer.
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Sausage Fennel Bake
Serves 66 sausages smoked (something like kranskys)1 ½ fennel bulbs 2 stalks celery cut into diagonal chunks 1cm thick2 tablespoon yoghurt200ml cream3 tablespoons Dijon mustard150g camembert or brie, cut into thin stripsThyme sprigs3 fresh bay leaves1 small baguette, cut into 1 cm slices Salt pepper400ml white wineCut the fennel in half length-ways and cut each half in quarters length-ways. In a large oven proof dish arrange the celery and fennel and then arrange the sausages and bay leaves. Pour over the wine and place in a hot oven for about 20 minutes.Mix together the mustard, cream, yoghurt, thyme and pepper. Season with salt if needed. Mix into the sausage dish and arrange the bread slices. Arrange the Camembert slices on top and add a few extra sprigs of thyme and cracked pepper. Bake for a further 15-20 minutes until golden. Serve hot with a crisp green salad.
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Curry Meatballs
makes 14 skewers1 tablespoon curry powder500g pork and veal mince½ onion, grated2 garlic cloves, crushed3 sprigs fresh marjoram3 tablespoons parsley, chopped4 sprigs thyme, picked1 tsp garam masala½ tsp chilli powderSalt and pepper, to tasteCombine all ingredients in a bowl and combine well. Roll into walnut size balls and place gently on a skewer. Heat the oven or BBQ and cook for about 8 -10 minutes until cooked through. Serve with tomato kasundi.
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Gnocci
(serves 6)150g piece speck, cut into 5mm chunks2 cloves of garlic, minced½ cup parsley, chopped1 kg fresh gnocchi1 bunch broccolini, cut into 2 inch lengths1/2 cup freshly, grated Parmesan cheese500g brussel sprouts, cut in halfFresh parsley, chopped30g butter1 lemon zestedolive oilsalt and black pepper1 chilli, choppedfreshly grated Parmesan, for servingPlace the gnocci in a large pot of salted boiling water & cook for a few minutes then drain. Heat a large frying pan and add the speck and cook until the fat renders down and it is golden brown. Remove the speck and add the brussel sprouts cut side down. Season with salt and pepper and cook for a few minutes until golden. Shake the pan and turn the sprouts to cook on the dome side. Remove from the pan and add the garlic and gnocci and toss with the butter. Season with salt and pepper. Add the broccolini, lemon zest and chilli and keep tossing until golden. Add the brussel sprouts and season to taste. Toss with fresh parsley and freshly grated parmesan. Spoon into a serving bowl and enjoy with a nice bottle of red.
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Chinese Style Duck Breast
Serves 42 duck breasts10g coriander seeds crushed2 Tablespoons coconut, palm or brown sugar2 Tablespoons honey2 cinnamon sticks2 pieces dried mandarin peel1 small piece mace1 orange, juice and zest50ml fish sauce80ml soy sauce2 star anise10g fennel seeds crushedPlace all ingredients except the duck in a saucepan and reduce until it becomes sticky.Place the duck in a frypan skin side down and cook on low heat for about 10 minutes to render down the fat and to crispen the skin. Remove from the pan and roll into the reduced sauce. Allow to settle and baste again in the sauce and repeat this 4 more times. Place on a rack on a small tray and place in the oven and cook until medium about 6-8 minutes.Allow to rest for a few minutes and slice. Arrange on a small plate and pour over the remaining sauce. Serve with rice.
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Thai Chicken Curry
Serves 6¼ pineapple cut into slices3 tomatoes cut into chunks250g pumpkin thinly sliced6 lime leaves1 eggplant cut into inch chunks6 eggs soft boiled and peeled1 chilli sliced¼ bunch Thai basil2 chicken breasts cut into chunks8 okra cut in half (optional)60g Palm sugar30ml Fish sauce30ml Tamarind paste600ml coconut milkWater or stockFor the Paste10 dried long red chillies, soaked in warm water4 hot banana capsicums grilled2 stalks of lemon grass3 shallots1 inch piece galangal3cm piece turmeric1 tblspn shrimp paste (optional)6 garlic cloves4 coriander rootsSalt and pepperCombine the paste ingredients in a blender and blend until smooth. Heat a deep sauté pan or saucepan with some oil. Fry the paste for a few minutes and add the palm sugar. Add the coconut milk, tamarind paste and fish sauce, and enough water or stock to loosen the sauce. Add the chicken and cook for 10 minutes and then add the eggplant and okra. Cook for 5 minutes and add the pumpkin. When the chicken and eggplant is tender add the pineapple, tomato, lime leaves and eggs and check seasoning. It should be hot, sour and salty, so adjust with more palm sugar or fish sauce. Serve with rice. Garnish with Thai basil and sliced chilli.
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Fried Rice
4 cups cooked Jasmine rice3 spring onions, finely sliced3 eggs1 Tablespoon red curry paste¼ bunch garlic chives, choppedfish sauce, to taste1 garlic clove, chopped2 shallots, finely sliced3 stalks celery, finely choppedSalt150g bean sprouts½ bunch Thai basilvegetable oilIn a wok heat a little oil and add the eggs. Loosely scramble and add a splash of fish sauce. Spoon onto a plate and set aside. Heat a little oil in a wok and add the shallot, garlic and celery. Toss until tender and add the curry paste. Add the rice and toss well until warmed and add the bean sprouts and fish sauce. Add the herbs and egg and season to taste if needed. Spoon into a serving bowl and garnish with spring onion and Thai basil.
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