New Recipes
Pear Panettone Bites
2 small pears sliced into 1cm slices length-ways3-400g panettone, fruit or plain cut unto fingers or squares 1cm thick crust removed50g melted unsalted butterSprinkle mixed spice or cinnamon powderSqueeze of lemon juiceSprinkle of caster sugarToss the sliced pears with a little melted butter, squeeze of lemon juice, sprinkle of sugar and spice and set aside. Heat oven to medium high. Line a baking tray with a silicon matt or baking paper. Arrange the panettone slices on baking tray and brush both sides with butter. toast tightly on one side in the oven. Reduce the oven temperature to medium heat (150°C) then arrange a slice of pear on the untoasted side and press down. repeat for each slice. Place in the oven to brown lightly and for the pear to become slightly tender. Serve on your next cheese board.
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Cranberry Cheesecake
200g biscuits crumbs 100g unsalted butter, melted ½ tsp mixed spice 750g cream cheese 200g caster sugar 1 tsp vanilla essence Juice of 1 lemon 4 eggs 600g sour cream 80g caster sugar Cranberry Jam: 600g frozen cranberries 150g caster sugar 1 vanilla bean 1 orange zest Meringue 230g caster sugar 150 egg whites ½ tsp cream of tartar Make the jam by combining the cranberries, 150g sugar, orange zest and vanilla bean in a saucepan and cook over medium heat until the cranberries get soft and the jam starts to thicken. Allow to cool. This can be made ahead of time. Line a 24cm springform baking tin. Mix together biscuit crumbs, mixed spice & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. Place half the cranberry jam on the base and set aside. Place cream cheese & 200g of caster sugar in the bowl of a mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Mix together the sour cream & 80g of caster sugar & spoon over the baked cheesecake and return to the oven and bake a further 5-8 minutes. Allow to cool completely. When ready to serve spoon over another layer of the cranberry jam evenly over the top. Whip the egg whites with the cream of tartar until stiff peaks. Slowly add the sugar and beat. Spoon over the top of the cheesecake and then bake in a hot oven until lightly golden about 6 minutes. Allow to cool. Carefully unmould and place on a serving platter.
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Cranberry & White Chocolate Shortbread
230g unsalted butter at room temperature130g soft brown sugar3 eggs1 orange zest1 tspn vanilla extract300g plain flour8g baking powder5g ground ginger¾ cup dried cranberries, chopped80g white chocolate, chopped finely Line a baking sheet with baking paper. Sift together the flour, baking powder, and ginger. Set aside.Cream butter, vanilla and sugar until light and fluffy. Add the eggs one at a time. Stir until combined. Mix in the dry ingredients. Fold in cranberries, zest and white chocolate. Cover and allow to rest in the fridge for ½ hr. Carefully roll out between 2 silicon baking sheets, or dust a work surface lightly with flour, and roll to 3mm thick. Cut out cookie shapes. Place on a lined baking tray and bake until lightly golden. Allow to cool and dust with icing sugar
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Walnut Cranberry Cookies
(makes about 48 cookies)225g butter at room temperature120g caster sugar½ tsp vanilla extract 300g plain flour pinch salt 250g walnuts, chopped into small pieces 60g dried cranberries, chopped into small pieces 1 cup pure icing sugar Preheat oven to 170°CWhip butter, sugar and vanilla until creamy. Fold in sifted flour and salt then fold in walnuts and dried cranberries. Roll into 20g balls and place on a lined baking tray. Bake for 15-18 minutes until lightly browned. Sift icing sugar and place into a bowl. When the cookies are ready roll hot cookies into icing sugar until well coated. Cool on a wire rack.
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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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