New Recipes
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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Green Curry Roast Chicken
For the Paste 2 lemon grass stalks, chopped 2 inch piece of ginger, roughly chopped 1 inch piece turmeric, chopped 2 inch piece galangal, chopped 2 long green chillies 1 red chilli, chopped 3 garlic cloves 2 shallots, roughly chopped 2 lime leaves 1 lime, remove skin and chop flesh 2 Tablespoons fish sauce Pinch salt Combine all ingredients together in a blender and blend until smooth. To Assemble 1 large oven bag 1 zucchini chopped into chunks 2 potatoes cut into chunks 1 punnet baby corn 6 lime leaves 3 banana capsicums roughly chopped 1 eggplant cut into large chunks 1 whole plump chicken Arrange vegetables in the base of an oven bag and place on an oven tray or in a roasting pan. Rub the paste all over the chicken and carefully place it on the vegetables in the bag and place on the tray or roasting pan. Close the bag and place in a hot oven 180C and cook for 1 hour to 1¼ hrs. Remove from the oven and allow to rest for 5 minutes. Serve as it is on the table and carefully cut the bag open and serve, or carefully place on a large serving platter. Serve with fresh lime, and rice.
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Thai style Mushroom Salad
600g mixed mushrooms (shitake, button, enoki, swiss, brown, oyster), cut or torn into pieces 2 spring onions, finely sliced 1 shallot, finely sliced 2 garlic cloves crushed 1 inch piece ginger, finely chopped 1 chilli, sliced Pinch white pepper corns, crushed 3 Tablespoons fish sauce 3 Tablespoons lime juice 1 Tablespoon sugar Handful mint leaves Handful coriander, chopped ½ bunch Thai basil leaves lettuce cups or cabbage cups optional ¼ bunch of garlic chives, cut into inch lengths Add a little oil to a wok and add the chilli, ginger shallot and garlic and fry lightly. Add the mushrooms and toss to wilt. Add the fish sauce, sugar, pepper and lime, season to taste and add the herbs and arrange on a serving plate. Enjoy as a warm salad with rice or serve with lettuce or cabbage cups.
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Salt and Pepper Prawns
1 chilli, sliced4 Tablespoons cornflour1 teaspoon Schezuan pepper1 teaspoon Black pepper½ teaspoon Salt½ teaspoon 5 spice powder500g raw prawns1 spring onion, finely slicedvegetable oil to fryToast the salt and peppers in a small frypan until fragrant. Place into a mortar and crush. Add the cornflour and coat the prawns. Heat oil in a wok and fry until golden and crisp. Toss with chilli and spring onion and place in a serving bowl.
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Sweet and Sour Pork
150-200g pork loin or shoulder1 red capsicum cut into chunks1 green capsicum cut into chunks1 yellow capsicum cut into chunks50g pineapple cut into chunks½ red onion cut into chunks1 garlic clove crushed1 spring onion sliced2 egg yolks20g corn flourPinch saltPinch white pepper20ml Chinese cooking wineExtra cornflour for dustingVegetable oil for deep fryingFinely slice the pork and place into a small bowl and add the egg yolks, cooking wine, salt, pepper and cornflour. Allow to marinate for at least ½ hour. Heat oil in a wok or saucepan and then coat each piece of pork in cornflour and fry. Drain and set aside. Add an extra 2 tablespoons cornflour and a little water in a small bowl and mix well. Set aside.Heat a wok and add a touch of oil and fry the capsicum and onion until tender. Add the pork, pineapple and then add the sauce. To thicken the sauce, slowly add a little of the cornflour slurry and toss for 1 minute to thicken. Serve on a platter and garnish with spring onion.For the sauce10ml Shaoxing wine60ml rice vinegar30ml soy sauce40g sugar100g ketchup/tomato sauce20ml sesame oilCombine ingredients together to make the sauce. It should taste sweet and sour. Set aside
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Stir Fried Soy Beans
200g spicy tofu, sliced400g soy beans1 bunch choy sum, chopped80-100g chilli jam1 chilli, sliced2 garlic cloves, crushed½ inch piece ginger, finely choppedPinch saltvegetable oiltoasted sesame seeds, to garnishIn a wok heat a little vegetable oil. Add the garlic, chilli and ginger, and toss. Add the stalks of the choy sum and toss. Add the tofu and soy beans and toss to heat through. Add the leaves of the choy sum, chilli jam and a pinch of salt. Season to taste. Place into a serving bowl, sprinkle with toasted sesame seeds and enjoy with steamed rice.
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Pad Thai Noodles
Ingredients 350g dry wide rice noodles 200g Australian Prawn meat 2 shallots, finely sliced ½ bunch garlic chives, cut into inch lengths 3 garlic cloves, crushed 2 eggs, beaten 200g Bean Sprouts 3 spring onions finely chopped 1/2 cup unsalted peanuts toasted and chopped ½ bunch coriander chopped ½ bunch thai bail 3 eggs 4 Tablespoons tomato ketchup 2 tablespoons soy sauce 3 Tablespoons fish sauce 4 Tablespoons tamarind paste 2 Tablespoons rice vinegar dried chilli flakes peanut or vegetable oil lime, to garnish Place the noodles in a large bowl and pour over boiling water to cover. Allow to sit for about 4-5 minutes until hydrated. Strain and rinse in cold water. Toss through a drizzle of vegetable oil and set aside until ready to use. Combine the tamarind, ketchup, fish sauce and vinegar. Season to taste. Adjust with a little sugar or fish sauce. Heat a little oil in a wok and add garlic and shallot. Add the prawns and toss for 2 minutes until cooked. Place on a plate and set aside. In the wok add the sauce and heat. Add the eggs and loosely scramble them. Add the noodles and toss for a few minutes. Add the prawns bean sprouts and herbs and add a squeeze of lime, add the peanuts and spoon onto a serving platter. Garnish with a few extra bean sprouts, coriander and chilli flakes, peanuts and a wedge of lime.
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Potato, Salmon & Prawn Salad
Serves 4-6 as a Starter3 potatoes sliced and cooked in salted water1 small celery heart, leaves picked4 sprigs fresh thyme1 red witlof¼ red onion 20ml red wine vinegar10g capersrocket leaves½ lemon juiceOlive oil200g hot smoked salmon10 cooked Australian prawns, peeledSlice the red onion and place into a small bowl and season with a little salt and pepper and a pinch of sugar. Drizzle over a little oil and a good splash of red wine vinegar. Set aside and allow to pickle. On a large platter or bowl arrange the cooked potato slices. Drizzle with a little olive oil and season with salt and pepper. Sprinkle over fresh thyme leaves then spoon over a little mustard dressing. Break over the salmon and arrange the prawns. Spoon over a little more of the mustard dressing. Sprinkle over the onions, capers and celery leaf and a few witlof leaves. Drizzle over a little more dressing. In another bowl toss the rocket leaves with a little lemon juice a drizzle of oil and salt and pepper and pile onto the centre of the plate. Enjoy this easy, light summer salad.1 tablespoon Dijon mustard60ml olive oilsalt and pepper20g honey1 lemon juiced Combine together; adjust seasoning to taste and set aside.
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Fig Yoghurt Cake
Serves 8-101.2kg natural Greek style yoghurt200ml whipped creamsoft brown sugar, about 40-50g4 fresh figs, slicedfig and walnut bread, to garnish80g pistachio halva, to garnishchopped pistachio nuts, to garnishcoffee figs, to garnishLine a strainer with a chux cloth or muslin cloth. Fold together the cream and yoghurt and start layering by spooning about 1/5 of the yoghurt in the bottom of the strainer and smooth over the top. Lightly sprinkle with a little brown sugar. Continue layering with yoghurt and a little brown sugar ending with a yoghurt layer. Cover and place on a rack with a bowl beneath and place in the fridge. Allow to drain overnight. Invert onto a large platter and sprinkle over fresh fig slices, tear over a few coffee figs and sprinkle over pistachios and halva.Serve with fig and walnut bread and dust with icing sugar.
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