New Recipes
Melting Moments
(makes about 36)250g salted butter, softened150g pure icing sugar, sifted1 tspn vanilla bean paste250g plain flour60g custard powderpure icing sugar, to dustFor the filling: (or use the buttercream from 'rhubarb coconut cake')60g unsalted butter, softened150g pure icing sugar, sifted20g raspberriesPreheat oven to 160°CWhip the butter, icing sugar and vanilla until light and fluffy. Sift together the flour and custard powder and gently fold into the butter. Wrap and chill for about half an hour. Roll out to 2-3mm thick and cut into rounds. Place onto lined baking trays and bake for 12 to 15 minutes or until light golden. Transfer to a wire rack to cool completely.For the filling: Beat the butter in a bowl until light and creamy add the icing sugar. Stir in the raspberries. Spoon into a piping bag and pipe onto a cookie and then place another round on top. Repeat for all the cookies and then dust with icing sugar, arrange on a serving plate and enjoy with a cup of tea.
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Raspberry Scones
Makes about 18420 plain flour30g baking powderPinch of salt60g caster sugar70g cold & unsalted butter, diced300 ml milkfrozen raspberries for decoratingPreheat the oven to 200°C Sift the flour and baking powder into a bowl and add salt and sugar. Add the butter and mix together with either a paddle attachment on your mixture or rub in with your fingertips until it resembles bread crumbs. Slowly add enough milk until the mixture just comes together into a ball. Do not over work the dough.Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3cm high. Use a scone cutter to cut rounds from the dough. Gently work the remaining dough together to cut as many rounds as possible. Place the scones close together on a lined baking tray and brush with milk. Press a few frozen raspberries into each scone. Bake in a hot oven for about 15 minutes or until they are golden and well-risen. Dust the scones with some icing sugar before serving. Serve warm or cold with rhubarb jam (recipe online) and clotted cream.
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Braised Cabbage & Pork Belly
1.2kg pork belly ¼ large Chinese cabbage Crushed white peppercorns 3 star anise 5 dried chillies 1½ inch piece ginger, finely sliced salt 3 spring onions 4 stalks celery leaf 50g dried shitake mushrooms 2 garlic cloves 3 dried chillies ½ inch piece ginger sliced 2 tblspn oyster sauce 50ml soy sauce. 30ml Shaoxing winecoriander, celery leaf & spring onion, chopped to garnish In a saucepan combine shitakes, 2 garlic cloves, dried chillies, sliced ginger, oyster sauce, soy sauce and Shaoxing wine and then add 500ml water. Bring to the boil and simmer for ½ hour. Remove mushrooms reserving the liquid.Slice pork belly into thin strips and layer with cabbage and season with white pepper and a very tiny sprinkle of salt. Place in a shabu shabu pot, and dot in the shitakes mushrooms and sliced ginger. Pour over the mushroom braising liquid and add the dried chillies and coil over the spring onions and celery leaf. Cover with the lid and place on heat and bring to the boil. Reduce the heat to a low simmer and braise for about 1hr 15 mins. Turn off the heat and allow to rest for ½ hour.Sprinkle with chopped herbs , and serve with steamed rice and chill oil.
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Thai Style Chicken Salad
IngredientsSalad 2 chicken breasts 12 white peppercorns 2 slices of lemon 4 coriander roots, scraped 50ml fish sauce 1 punnet cherry tomatoes 2 carrots, peeled 1 inch piece ginger, julienned 2 cucumbers 1 celery heart, sliced 1 bunch coriander, picked 1 bunch of spring onion, sliced 200g snow peas 1 bunch mint, picked 1 red onion, sliced Dressing 2 cloves garlic pinch of sea salt 2 long red chillies 2 green chillies 50g sugar 2 tbsp fish sauce 2 tbsp lime juice 4 coriander roots, scrapped 8 white peppercorns MethodPlace the chicken breasts in a saucepan and cover with water. Add peppercorns, coriander root, 1 spring onion, lemon and fish sauce. Bring to the boil, simmer for 5 minutes and turn off. Allow to cool in the liquid. Once cool, shred by pulling apart with your fingers. In a large bowl, using a peeler, shave the carrot into long thin strips. Cut the cucumber into quarters lengthways and cut away the seeds. Cut into 4mm pieces on the diagonal. Add the remaining ingredients, including the chicken, and lightly toss together. Add as much dressing as you need to flavour the salad, and mix well. It should take most of the dressing.Dressinglace peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet.
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Warm Pumpkin Salad
Ingredients ¼ japanese pumpkin cut into chunks 120g feta ½ small butternut pumpkin cut into chunks 1 tsp ground cumin 1 tsp chilli flakes 1 tsp fennel seeds lightly crushed 1 tsp ground coriander 2 spring onions sliced on the diagonal â…“ bunch mint, leaves picked â…“ bunch coriander, leaves picked 30g currants soaked in water 30g pepitas (pumpkin seeds), roasted ½ tin chickpeas, rinsed 1 onion finely sliced ½ tsp ground cinnamon Olive oil Squeeze lemon juice 1 tsp brown sugar Method In a large bowl, add pumpkin, ground cumin, ground coriander, chilli flakes, fennel seeds, salt and pepper and add a little olive oil and toss to coat the pumpkin. Place in a baking dish and roast 180°C until cooked. In a pan, add 4 tablespoons olive oil together with the sliced onions and a pinch of salt. Cook on high heat stirring constantly until golden brown. Remove immediately and strain off the oil. Return to the pan and add the brown sugar, cinnamon and a squeeze of lemon and cook 1 minute until the sugar dissolves. Remove and drain on absorbent paper. Set aside. In a small bowl combine the mint leaves, coriander leaves and spring onions and add a splash of oil and toss. When the pumpkin is cooked, crumble over the feta, sprinkle with the chickpeas and currants. Sprinkle over the herbs, roasted pumpkin seeds and top with the fried onions.
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Summer Seafood Salad
Ingredients 12 large cooked & peeled local prawns 12 snow peas 1 bunch asparagus (top 8-10cm) Celery heart and leaves finely sliced 1 small jar salmon roe (optional) 1 avocado 2 spring onions finely sliced on the diagonal ¼ bunch mint, washed & leaves picked â…“ bunch coriander washed & leaves picked â…“ bunch Thai basil washed & leaves picked Crispy fried shallots Cos lettuce heart 1 carrot roughly chopped 1 stalk celery roughly chopped â…“ bunch rau ram (Vietnamese mint) washed & leaves picked 2 Lebanese cucumbers peeled & shaved into ribbons Salmon 300-400g piece Atlantic salmon fillet skin off 300ml white wine 1 onion sliced 2 fresh bay leaves 5 parsley stalks 8 coriander roots washed & scraped ½ lemon cut into slices 1 stalk lemongrass bruised Dressing 1 stalk lemongrass finely chopped 2 tbsp finely grated ginger 1 garlic clove finely grated 60ml rice vinegar 10g sugar 30g light soy sauce (to taste) 150ml olive oil MethodFor the salmon, place all ingredients in a saucepan except the salmon and bring to the boil. Reduce the heat and simmer for a few minutes. Add the salmon and turn off the heat. Allow to cool in the liquid. Gently remove and flake. For the dressing combine all ingredients together in a bowl and set aside. Blanch the snow peas and asparagus tips in boiling water for 1 minute. Strain and place in a bowl of iced water to refresh. Drain and dry on a paper towel. To AssembleGently scatter some of the cucumber ribbons, cos lettuce leaves, celery heart, sprigs of herbs, snow peas and asparagus tips. Peel & cut avocado into 6 even slices. Arrange a few pieces and then add a few prawns and some of the flaked salmon keep gently arranging all the ingredients topping with a good scattering of fresh herbs and a sprinkle of crispy fried shallot. Spoon over the salad dressing and place a few small spoons of salmon roe around the plate and falling off the leaves to garnish.
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Dal Moth Salad
Ingredients 1 punnet sprouted mung beans ½ red onion finely diced 1 large tomato diced 1 bunch chopped Coriander ½ pomegranate seeded (optional) 1 Lebanese cucumber finely diced Lemon juice to taste Chat masala to taste 1 chilli chopped 1 tsp Turmeric powder Salt MethodBlanch sprouted mung beans in salted water with the turmeric. Drain and cool. Mix all the ingredients together and season with salt, Chat masala and lemon juice.
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Feta, Watermelon & Haloumi Salad
Ingredients 30g toasted almonds roughly chopped ½ jar good quality marinated feta ½ small cucumber peeled, seeds removed, sliced 500g-600g watermelon sliced 2cm thickmint leavespinch sumac ½ red onion 1 Pita bread 200ml red wine 50g sugar 60ml olive oil 1 bayleaf 100g raspberries (frozen is fine) 100g red grapes cut in half 40ml red wine vinegar Pinch cumin powder Baby cos leaves1 packet haloumi, sliced ½ teaspoon black peppercorns, crushed Celery heart, leaves picked & stalk sliced finely on the diagonal Method In a saucepan combine the raspberries, red wine, sugar, black peppercorns & bay leaf & reduce until it starts to get syrupy. Remove the bay leaf & add the red wine vinegar, olive oil & season with salt. Adjust to taste, by adding more vinegar if needed. Slice the onion & season with salt, pepper, a pinch of sugar & olive oil. Set aside to soften. Rip the pita bread into pieces & toss with a light squeeze of lemon juice, salt, olive oil, sumac & cumin powder. Dry in the oven until crisp. Lightly fry the haloumi on a medium heat until golden on both sides. On a serving plate or large flat bowl, arrange a few slices of watermelon & sprinkle over a few mint leaves, celery leaves & stalk, cucumber, almonds, grapes, cos leaves, haloumi, marinated feta & onion slices. Keep gently layering the salad ingredients. Drizzle over as much dressing as you need & serve with pita crisps. A delicious & refreshing salad!
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Zucchini & Potato Salad
Ingredients 3-4 zucchini 4-5 large kipfler potatoes 100g green beans 100g soft goats cheese Rocket leaves Baby cos leaves Parsley leaves washed & picked (chop ½) Mint leaves washed & picked 25g pine nuts lightly roasted 20g currants 60ml olive oil ½ long red chilli finely chopped Juice & zest 2-3 lemons 1 garlic clove crushed Salt & pepper Shaved parmesan (optional) Basil leaves washed & picked Method Mix together the lemon juice, zest, garlic, chilli & currants. Add the olive oil & season with salt & pepper to taste. Set aside. Blanch the beans & refresh under cold water. Allow to drain on absorbent paper. Boil potatoes in salted water until cooked. Allow to cool slightly, slice & toss lightly with some of the dressing. Roll the goats cheese into small balls & roll in chopped parsley. Lightly toss the sliced zucchini with a little olive oil & salt & pepper. Grill on a bbq on both sides until slightly coloured but not soft. In a large bowl mix together a good handful of rocket, a few baby cos leaves, mint leaves, parsley leaves & basil leaves. Add the potato, zucchini, & beans & toss lightly adding the remaining dressing. Arrange on a serving platter or in a bowl & sprinkle with pinenuts & dot around the goats cheese balls breaking them open. Garnish with shaved parmesan (optional).
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Indian Bean Salad
Ingredients 300g green beans 2 tbsp shredded coconut 1 tbsp oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tbsp black gram dal, soaked and drained 1 tbsp channa dal, soaked and drained 1 red chilli cut in half 1 sprig curry leaves Salt MethodTrim the beans and cut into small pieces. Heat the oil in a pan and add the mustard seeds, cumin seeds, dals, chilli and the curry leaves. When they start to splutter add the beans, salt and a splash of water. Cook for a few minutes until the beans are tender, add the coconut and serve.
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Cucumber Salad
Ingredients 1 large cucumber, peeled and finely chopped â…“ bunch fresh coriander, chopped 1 green chilli finely chopped 2 tbsp split mung bean, soaked until tender, drain 3 tbsp shredded coconut (or fresh grated) Salt Lemon juice 2 tsp vegetable oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tsp black urad dal (soaked until tender) 1 tsp channa dal (yellow split peas) soaked 1 red chilli cut in half 1 sprig curry leaves MethodIn a bowl , add the cucumber, coriander, green chilli, coconut and soaked mung beans. Season with salt and lemon juice. In a pan heat the oil, and add the mustard seeds, cumin seeds, black and yellow dals, red chilli and curry leaves. When it starts to splatter add to the cucumber and mix well.
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Coleslaw Salad
Ingredients ¼ red cabbage finely sliced ¼ green cabbage finely sliced ½ small Fennel bulb finely sliced 4 brussel sprouts finely sliced 1 carrot, shaved 2 spring onions finely sliced ½ bunch parsley chopped Lemon juice Olive oil Dill Dressing 3g salt 35g caster sugar 1 bunch of dill finely chopped 2 eggs 300 ml vegetable oil Pepper to taste 75ml white vinegar 85g Dijon mustard MethodCombine all ingredients in a bowl and lightly toss with a little olive oil, lemon juice and cracked pepper and drizzle with dill dressing just before serving.Dill DressingIn a blender combine the eggs, mustard, vinegar and seasoning. Slowly combine the oil in a slow steady stream. Add the dill and place in a airtight container. This will keep 2 weeks refrigerated.
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