New Recipes
Plum Semifreddo
(Serves 10-12)250g mascarpone4 eggs500ml cream whipped to soft peak100g sugar1 vanilla bean, scrapedRoast Plums700g plums, cut into quarters80mls maple syrup40mls balsamic vinegar or pomegranate molasses6 extra plums, cut in half to roast to serveRoast Plums Combine the plums, maple syrup and balsamic in a bowl and toss to coat, then place on a lined baking tray and roast for 20- 30 minutes until tender and starting to break apart. Remove and set aside to cool. Mash roughly until partly pureed, leaving some chunks. Semifreddo BaseWhisk the egg yolks and sugar until light and creamy, and fold in the mascarpone. Fold in the whipped cream and plum puree. Whip the egg whites to soft peak and fold into the cream mix. Pour into a lined loaf tin and place in the freezer to set for at least 12 hours. Roast extra plums with a good drizzle of maple syrup and balsamic vinegar until tender. Un-mould the semifreddo and arrange on a long platter. Garnish with extra roasted plums and serve.
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Florentine Tart
Base 225g wholemeal flour 80g rolled oats 120g light brown sugar 180g unsalted butter Topping 3 eggs 40g light brown sugar 1 tsp vanilla extract 60g walnuts 60g flaked almonds 60g shredded coconut 120g whole almonds 80g dates, chopped 80g dried apricots, diced 100g dried cranberries 120g dark chocolate, chopped Line a rectangular baking pan with baking paper. Place all of the base ingredients into a food processor and combine together until the mixture resembles fine crumbs. Spoon into the prepared baking tin and press evenly and firmly to form the base. In a large bowl, mix together all of the topping ingredients. Spoon over the base, press down firmly and bake at 170°C until golden brown, about 30 minutes. Allow to cool completely before slicing.
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Fennel Orange & Salmon Salad
Serves 4-6 4 salmon peices skin off olive oil1 tsp caraway seedssalt and pepper 1 witlof 1 celery heart finely sliced 2 small oranges peeled and sliced ½ small fennel bulb sliced 1 small cucumber peeled and sliced 1 tsp pink peppercorns ½ red onion finely sliced A handful of rocket leaves or watercress ¼ cup dill picked ¼ cup parsley leaves 1 lemon Toss the salmon with olive oil, caraway seeds, salt and pepper. Place on a lined baking tray and cook at 180C for about 8-10mins. It is best left slightly pink in the centre. Squeeze over a little lemon juice. Combine the remaining ingredients carefully in a bowl and season with salt and pepper, a splash of olive oil and a squeeze of lemon juice. Arrange carefully on a serving dish and break over the salmon.
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Quinoa & Spring Vegetable Salad
Salad serves 4-6 1 cup mixed colour quinoa2 cups chicken or vegetable stock 3-4 cup radish, finely sliced1 small fennel, finely sliced1 small red onion, finely sliced 150g sugar snap peas, blanched½ cup parsley, chopped½ cup coriander, chopped¼ cup fresh dill, chopped2 spring onions, sliced 1 small cucumber, peeled seeds removed and finely sliced 2 stalks Celery heart, finely sliced 1 lemon Rinse the quinoa and allow to drain. Heat a little oil in a saucepan then add the quinoa and toast for 1 or 2 minutes. Add the stock and salt to taste and bring to the boil. Turn down the heat to a simmer and cook for 15 minutes until the liquid had absorbed and the quinoa is tender. Place the quinoa into a large bowl and allow to cool. Once the quinoa is cool, add the remaining ingredients and dress with a splash of olive oil, zest and juice of 1 lemon and season to taste.
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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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