New Recipes
Savoury Beetroot Cheese Cakes
Makes 10 individualIngredients For the crumb mixture 150g savoury seed biscuits crushed 20g grated parmesan cheese 1 tsp poppy seeds 1 tablespoon fresh thyme leaves ½ tsp crushed black pepper 60g butter melted 350g cream cheese 120g creamy feta (reserve 20g to garnish) 1 garlic clove crushed 1 lemon zest & juice 150g pureed beetroot Mixed roasted seeds to garnish (black sesame, sunflower, pumpkin) Baby water cress or rocket to garnish Method Combine the crumb ingredients together and press into lined food rings or lined muffin pan. Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight. Unmould and place on a serving platter and garnish with feta, seeds and green leaves.
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Fresh Nachos
Serves 4-8200g corn chips40-50g tasty cheddar, grated30g Feta40g olives, sliced ½ punnet cherry tomatoes, sliced in half 100g cooked chickpeas100g cooked black beans1 green chilli, sliced ½ red onion (pickled in vinegar and seasoned with salt and pepper)1 small cucumber, grated (salted and squeeze out excess moisture)200g yoghurt, drained1 garlic clove, crushedsalt and pepper1 lime juice and zest½ tsp sumac (optional) 1 spring onion, sliced¼ bunch coriander, choppedOn a large platter (oven proof) arrange a pile of corn chips and sprinkle with cheddar cheese and place in a warm oven (140C) and turn off the heat. Combine the yoghurt, grated cucumber, garlic, lime juice and lime zest and season with salt. Set aside. Remove the corn chips from the oven and sprinkle over the beans, chickpeas, green chilli, tomatoes, spring onion, feta and olives. Spoon over the garlic yoghurt and sprinkle with sumac if using, coriander and garnish with pickled with red onion. Serve with a margarita or cold beer and make sure you have napkins!
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Noodle paella
(serves 12-14) 8 tablespoons olive oil 400g angel hair pasta, (spagettini) broken into 3 lengthssalt and pepper, to taste 3 bay leavesa good pinch of saffron threads5 cloves garlic, crushed 2 chillies finely, sliced 3 celery stalks, finely diced ½ fennel, finely diced (optional) 2 onions, finely diced 1 large red capsicum 6 diced tomatoes or 1 can crushed tomatoes400g cockles, rinsed 300g calamari, sliced ½ tsp chilli powder 1 tablespoon smoked paprika1 litre chicken or vegetable stock, or water300g medium Australian prawn meat½ bunch fresh dill, chopped ½ bunch fresh parsley, leaves choppedlemon or lime wedges1 lemon zest Crush 2 cloves of garlic add 2 tablespoons olive oil, lemon zest, chilli powder and combine. Add the prawns and calamari and allow to marinate while you prepare the rest of the dish. Heat 4 tablespoons of oil in a paella pan, and add the broken pasta in batches until lightly golden and remove. Heat the remaining oil and add the onion, garlic, celery, fennel chilli and capsicum and sauté until soft. Add the tomatoes, bay leaves, saffron, smoked paprika and season with salt and pepper. Add the stock and then the fried pasta and cook on gentle heat until al dente. Add the cockles, prawns and calamari and cover and simmer for about 5 minutes until the seafood is cooked, the pasta is tender and the stock has absorbed. Allow to rest for 5-10minutes and then add lemon/lime wedges and sprinkle with chopped herbs.
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Satay Chicken
4 chicken thighs30g ginger, finely grated1cm turmeric, finely grated2 cloves garlic, crushed1 chilli, chopped20ml peanut or coconut oil1 shallot, finely chopped½ lime juicesalt to taste To garnishcoconut milk ( optional)fresh chillicoriander leavesCut the chicken into bite size pieces. In a mortar pound the ginger turmeric, garlic, shallot, chilli and salt to a fine paste, and the lime juice and 20ml peanut or coconut oil. Marinate the chicken for 1 hour and skewer and grill on a BBQ or place in a hot oven. Serve with a drizzle of coconut milk fresh lime, chopped coriander and fresh chilli.
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Plum Tart
Makes 1 long tart, serves 6-8100g almond meal6 plums75g SR flour2 eggs80g sugar130g butter, softened1 orange or lime zest30ml brandy½ tsp ground cinnamonFor the Pastry95g sugar150g butterPinch salt½ vanilla bean scraped1 egg185g bakers flour40g cornflour2g baking powder Whisk the butter and sugar and brandy together. Add the egg, and then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced plums on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature. For the PastryCream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case, chill, then blind back until golden.
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Seafood Chowder
Serves 6200g smoked speck1 celery heart, finely chopped1 brown onion, finely diced1 leek, finely diced3 bay leaves3 cloves garlic, crushed1 bouquet garni (thyme, parsley stalks) tied in string300ml white wine1½ litres chicken stock or fish stock3 potatoes, cut into cm dice350g cockles500g white flesh fish, cut into dice200g peas½ bunch parsley, chopped½ bunch dill, chopped1 lemonRemove the rind from the speck and set aside. Dice the speck. Heat a large saucepan with a little oil and add the speck and the rind and sauté for a few minutes. Add the celery, onion, garlic and leek, and cook until soft. Add the bouquet garni, bay leaves and the wine. Cook until most of the wine has reduced. Add the stock and potatoes and cook until the potatoes are soft but still slightly firm. Add the fish and cook for a few minutes. Add the cockles and peas. Cook for a few minutes and season to taste with salt pepper and lemon juice. Add the herbs and serve in bowls with toasted bread and a good lashing of butter and herbs.
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Cheese Fondue
Serves 61 crusty baguette, cut into chunks1 clove garlic, peeled400g Gruyère cheese, grated200g maasdam cheese, grated300ml dry white wine1 tbsp cornflour4 tbsp dry schnapps (kirsch)white pepper, for seasoningMix the cornflour and schnapps together to form a paste & set aside. Rub the inside surface of the fondue pot with garlic. Add the wine and then the cheese and simmer until the ingredients are a smooth. Add the cornflour, stir and simmer a few minutes.Place the pot onto the fondue stand and light the burner to keep warm and serve immediately. Serve with the bread chunks, cracked pepper and a green salad. Serve with white wine, schnapps or peppermint tea to aid digestion.
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Laksa
Serves 6 3 tblspns vegetable oil 300g fresh Australian prawn meat 3 chicken thighs, bone out, diced 1L chicken or fish stock 2 garlic cloves 2cm piece fresh turmeric, chopped 5 cm galangal roughly, chopped 4 candle nuts or 10 raw cashew nuts 1 tblspn shrimp paste (optional) 4cm piece of ginger, roughly chopped 2 shallots, roughly chopped 3 lemongrass stalks, roughly chopped 6 long red chillies, roughly chopped 1 can coconut milk 400ml fish sauce, to taste 200g fresh rice vermicelli noodles 200g Hokkien noodles 100g bean sprouts 150g pkt fried tofu, cut into chunks Fresh coriander, to garnish 1 lime, cut into wedges Finely sliced red chilli, to garnish Wrap the shrimp paste in foil and place in a hot oven for 10 minutes. Allow to cool. To make the paste, combine the garlic, turmeric, chilli, ginger, galangal, lemongrass, shallot, candlenut, shrimp paste with a good pinch of salt and pound in a mortar and pestle or blend in a food processor until a paste. Heat the oil in a large saucepan and add the Laksa paste, cook on a low heat for about 10 minutes until the oils split and the mix is soft and has darkened a little in colour. Add chicken stock, coconut milk, 1 tsp fish sauce and the diced chicken and simmer for 10-15 minutes. Add the prawn meat and cook for a few minutes, add the tofu. Adjust seasoning to taste with lime juice, a little sugar and fish sauce. Pour boiling water onto the noodles and leave for a few minutes. Drain and place into serving bowls. Alternatively place into soup base and simmer for a few extra minutes. Spoon over the laksa and garnish with beansprouts coriander and fresh chilli. Serve with extra lime on the side.
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Mixed Olives
500g Mixed olives1 x200g piece fresh chevre (goat’s cheese)Fresh thymePlace olives into a small baking dish. Place the fresh cheese on top. Drizzle with olive oil and season with thyme and pepper. Bake in the oven for about 10 minutes until warmed. Serve with crunchy bread.
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Spaghetti with Eggplant balls
1 large eggplant diced into 1cm pieces120g fresh breadcrumbs2 cloves garlic finely chopped2 chillies finely chopped1 onion finely diced1 egg2 tablespoons fresh thyme1 can white beans or chickpeas, washed and drained 80g grated parmesan80g grated provolone picante3 Tblspns parsley chopped375g spaghetti cooked and drained600g fresh tomato sauce (passata)Panko bread crumbs to coatPlace a little oil in a frypan and sauté the garlic, chilli and onion for a few minutes. Add the eggplant and thyme and cook until soft. Add the drained beans and season to taste. Puree in a blender then add the breadcrumbs, grated cheeses, egg and parsley. Allow to cool and roll into balls and roll into panko crumbs.Heat a pan with oil and lightly fry the balls on each side until golden. Heat the tomato sauce in a pan and add the balls to coat and serve with spaghetti and sprinkle with extra grated cheese and garnish with fresh parsley or basil.
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Spinach Stuffed Pasta Shells
Makes 2 large baking dishesServes 10-12 750g frozen leaf spinach defrosted and chopped 400g ricotta 1 onion finely chopped 1 chilli finely sliced Freshly grated nutmeg 2 garlic cloves finely chopped 80g grated parmesan 80g grated provolone picante Salt and pepper to taste 200g bococcini balls 600ml tomato passata (fresh tomato sauce) 500g large pasta shells – cooked in salted water until tender. drain Sauté the onion, chilli and garlic in a little olive oil until soft. In a bowl combine the spinach, ricotta, grated cheeses and add the onion mix and season well with salt pepper and fresh nutmeg. Grease 2 baking dishes and then stuff the pasta shells with spinach filling. Repeat and place in baking dishes. Drizzle over the tomato sauce and sprinkle over a little extra grated cheese and dot over torn bococcini. Bake in a hot oven until golden on top. Serve hot with a crisp green salad
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Rhubarb Coconut Cake
Makes 1 x 18cm 4 layer cake300g butter6eggs400g sour cream1 tsp vanilla bean paste100g desiccated coconut420 flour1 lemon zest and juice30g baking powder300g caster sugarBeat the butter and sugar until light and fluffy. Add the eggs whipping between the addition of each egg. Fold in the sour cream. Fold in the sifted flour and baking powder, coconut and lemon. Divide evenly into 4 lined cake layer pans and bake for 15-20minutes until lightly golden. Remove from the oven and allow to cool completely before decorating.For the rhubarb500 rhubarb100g sugar1 orange juice and zest1 vanilla bean1 cinnamon stickWash the rhubarb and cut into chunks. Combine all ingredients in a pan and cook until the rhubarb breaks down and the liquid is reduced. Allow to cool completely.For the rhubarb buttercream6 egg whites225g caster sugar450g unsalted butter softened.Over a double boiler whip the egg whites and the sugar until thick and glossy. Transfer the mix to a mixer and whip until cold. Gradually add the butter little by little and then rhubarb to taste.To assemble the cake1 punnet raspberriespomegranate seedsedible flowersSpread a little rhubarb mix over each layer of cake and pipe smooth rosettes over the cake and add fresh raspberries between each rosettes on the outer edge. Repeat for each layer then place each layer on top of each other. garnish with fresh edible flowers and pomegranate seeds.
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