New Recipes
Pork and Pineapple Summer Salad
Ingredients For the salad ¼ pineapple sliced 1 chilli sliced ½ punnet cherry tomatoes halved ½ red onion finely sliced ¼ bunch coriander roughly chopped 1 small cucumber finely sliced 4 spring onions sliced Lime juice to season For the pork 1kg piece pork belly 4 cloves garlic, crushed 50g ginger 500g pineapple roughly pureed 60ml white vinegar 250ml soy sauce 100g brown sugar 500ml water 10g salt 1 tsp black pepper corns 2 star anise 1 red chilli sliced in half Method Blanch the pork belly with 30g of ginger slices and bring to the boil and tip out the water and wash. Set aside. Mix the remaining ingredients in a bowl until well combined and the salt and sugars are dissolved. Combine with the pork and place into a saucepan and bring to the boil. Lower the heat to a simmer and simmer for about 1 hour or until the meat is very tender and melts in your mouth. The liquid should be reduced to a thick sauce. If needed, remove the pork and reduce the liquid a little further. Combine all the salad ingredients and season with olive oil salt and lime juice. Place the pork into a serving bowl and top with the salad.
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Warm Goats Cheese Salad
Ingredients (makes 1 large salad)Serves 6-8 mixed green leaves (rocket, lettuce, baby spinach) ½ green apple, sliced 20ml lemon juice or red wine vinegar 1 tsp Dijon mustard salt & pepper, to taste pumpkin bread, sliced (recipe online) or use sourdough croutons 60ml olive oil or walnut oil small log of goats cheese, sliced 1 witlof 40g toasted walnuts 1 avocado, sliced 1 small cucumber, sliced parsley leaves 30g dried cranberries MethodCombine oil, Dijon, salt, pepper & lemon juice & season to taste. Combine all the salad ingredients on a large platter & drizzle over the dressing. Place a thin slice of goats cheese onto the sliced bread & lightly grill until warmed. Place onto the salad & sprinkle over the toasted walnuts.
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Chicken Salad with peanut dukka
Serves 4-6 Ingredients For the dukka 2/3 cup lightly toasted peanuts ¼ cup lightly toasted sesame seeds 3 tablespoon lightly toasted coriander seeds 1/2 tspn chili powder 2 tablespoons ground sumac, 1 tablespoon toasted cumin seeds, ½ teaspoon fennel seed, tsp crushed black pepper ½ teaspoon sea salt For the salad 2 chicken breast, poached and shredded 1 carrot, peeled into strands 1/8 red cabbage, finely sliced 1/8 savoy cabbage, finely sliced ¼ bunch parsley leaves, chopped 1 green apple, sliced ½ bunch mint leaves, picked 1 red chilli, sliced 1 celery heart, sliced ½ bunch coriander, roughly chopped 1 shallot, sliced (optional) 2 spring onions, sliced 3 cauliflower florets, sliced and blanched in turmeric water Lime juice, to dress Olive oil a handful peanut Dukka MethodFor the dukkaCombine the spices and peanuts and crush in a mortar and pestle or food processor. Store in an airtight container.For the saladCombine all ingredients in a large bowl, and season with olive oil, lime juice salt and pepper and a generous handful of dukka. Serve in a large salad bowl.
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Radicchio salad
Serves 4-6Ingredients ½ radicchio, cut into thin wedges ½ witlof, leave separated ¼ fennel, finely sliced celery leaves from heart dill sprigs 1 ruby grapefruit, segmented 1 orange, segmented ½ red onion, sliced 20g currants 30ml red wine vinegar 50ml olive oil MethodCombine the red onion, currants, vinegar & oil in a small bowl and season with pepper. Allow to marinate for 1 hour. Combine the remaining ingredients in a serving bowl and dress with the dressing.
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Spring Vegetable Lasagna
Ingredients (serves 6) 8 good quality lasagna sheets 500ml good quality napolitana sauce 500g mozzarella or cheddar cheese 300g mushrooms, thinly sliced 5 capsicums (red & yellow), roasted & sliced 3 large carrots, thinly sliced & blanched 1 bunch broccolini, blanched 1 bunch asparagus, blanched 300g baby spinach Olive Oil MethodPreheat the oven 180-190°C. Blanch carrots, broccolini and asparagus in boiling water for 1-2 minutes and set aside. Lightly oil your baking dish & spread a little of the napolitana sauce in the base. Cook the lasagna sheets in salted boiling water to soften, but not cook, and drop straight into cold water. Dry the lasagna sheets with a clean tea towel. Cut the lasagna sheets to fit you baking dish. Lightly oil your baking dish & spread a little of the napolitana sauce in the base, then start to layer with lasagna sheets, napolitana sauce, spring vegetables & a generous sprinkle of cheese.Continue to layer with pasta sheet, sauce, vegetable and cheese until you reach the top of your baking dish – do not overfill! The top layer should be tomato sauce & cheese only. Ensure the edges of your baking dish are clean before placing in the oven. Cook for approximately 45 minutes or until the top layer is crisp and golden brown and the inside soft and cooked through.
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Moroccan Pie
Ingredients * Mograbieh is the Lebanese name for large “pearl” sized couscous which is made with semolina and flour. 250g mograbieh* Extra virgin olive oil Sea salt White pepper, freshly ground 5 cardamom pods ½ teaspoon fennel seed 2 cinnamon sticks 1 leek, cleaned and finely sliced 200g red onion, (1 medium) peeled & chopped 3 eggplant, peeled & cubed (approx 1kg) 4 yellow squash, cut into chunks 2 yellow capsicums, seeded & cut into chunks 2 red capsicums, seeded & cut into chunks 1 medium zucchini, cut into chunks 1 packet fine filo pastry 175g butter, melted 1 pickled lemon, pulp discarded and finely sliced ½ bunch each of parsley, oregano, coriander, dill & mint, stalked and roughly chopped 1 butternut pumpkin, peeled, seeded & cut into 2cm cubes MethodCook the mograbieh in boiling salted water for 10 minutes, drain and refresh under cold running water. Pre heat oven to 175°C. Roll the pumpkin through olive oil, season and bake in the oven for about 30 minutes until it is softened and caramelised. While the pumpkin is cooking, put a big splash of oil in your pan & add the spices & cook them stirring on high heat until they crackle. Turn the heat down, add the leek and onion and season with salt and pepper. Cook stirring until it starts to colour then add the eggplant and a little more oil. Cook stirring for a few minutes, then add the squash, capsicums, zucchini and pickled lemon. Stir over and turn the heat off. When the pumpkin is ready, add half of it, the herbs and the mograbieh to the vegetables. Use a potato press to mash the other half of the pumpkin into the pan. Mix everything together, taste and adjust seasonings if necessary and allow to cool. Butter the tagine and inside of the lid. Buttering a sheet at a time, line the tajine with about two thirds of the filo pastry, draping about ½ of each sheet over the sides. Put the filling into the prepared filo pastry & fold it back over the filling and brush with butter. Buttering each sheet cover with the remaining filo making sure to tuck it in neatly. Refrigerate without covering until you are ready to cook the pie. Pre heat to 175°C. Bring the pie from the fridge two hours before you want to eat it. Wiping the knife between each cut, portion the pie. Cover it with the lid and put it in the oven. Cook for 20 minutes with the lid on and 20 minutes with the lid off. Check the centre with the thermometer it should be at least 80°C. Allow to stand for another 10 minutes and serve.
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Tajine of Chicken
Ingredients 8 pieces of chicken 2 tsp olive oil 2 tsp butter or margarine Juice ½ lemon ½ cup water ¼ tsp saffron threads, soaked in water ½ tsp turmeric 3 medium preserved lemons Pepper to taste Marinade â…“ cup olive oil 2 medium onions quartered ½ cup parsley â…“ cup (20g) cilantro 2 garlic cloves chopped MethodPlace all marinade ingredients in a food processor and blend. Place chicken and marinade in a large bowl and cover in the refrigerator for 2 hours. In a terracotta tajine, heat olive oil & butter or margarine. Add the chicken and brown on all sides. Pour the marinade over the chicken, cover and cook over low heat until tender (approx. 1½ to 1¾ hours). Check the chicken after 45 minutes, skim off any excess fat from the sauce. Add a little water if necessary. Season to taste with pepper. Dice the rind of 2 preserved lemons, reserving the third lemon for decoration. Add the diced lemons to the chicken and cook for 10 minutes longer. Place the chicken on a platter. Cover with the sauce and garnish with remaining quartered preserved lemon. Serve with warm Moroccan Kesar bread and cous cous.
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Margarita Pizza
IngredientsDough 1 Sachet of Yeast ½ Litre of Warm Water 1kg Plain Flour Salt Topping 60ml Olive Oil 4 Cloves of Garlic Bunch of Fresh Basil 1½ cups of grated Mozzarella 3 large Roma Tomatoes thinly sliced 8 pieces of Bocconcini sliced Cracked Pepper, Salt flakes MethodDoughSalt flour to taste. Mix flour & yeast in large bowl or plastic tub. Slowly add water & mix to form a soft dough. Knead slightly to a smooth consistency. Cover with a warm moist t-towel & leave in a warm place to rise for approximately 2 hours. Pizza ToppingDust the pizza stone with flour. Tear the already prepared dough into 4 balls. Place one lump of dough onto pizza stone and using a rolling pin, roll dough evenly out to the edges of the stone until the base is quite thin. Place the olive oil and crushed garlic cloves into small bowl and mix together. Using a basting brush, paint the pizza base with the olive oil and garlic mix. Lightly sprinkle the base with grated mozzarella, one small handful at the most. Randomly place the sliced Roma Tomatoes over the pizza. Evenly drop the slices of bocconcini over the pizza. Add salt & cracked pepper to taste. Place pizza in The Pizza Maker for five minutes. Remove from the pizza oven and add thinly sliced basil to the topping. Place pizza on wooden paddle board to slice & serve.
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Lamb Pizza
Ingredients Dough 750g bakers flour 600ml warm water 20g dried yeast 20g salt Lamb Marinade 1 leg of lamb, butterflied Juice of 2 lemons 1 bunch fresh oregano roughly chopped 2 tbsp dried Greek oregano Freshly cracked pepper and sea salt 1 lemon sliced finely 3 cloves garlic chopped Olive oil Pizza Topping Tomato sauce (tomatoes, garlic cooked down until sauce like consistency) Red onion, sliced Fresh mint Tzatziki (grated cucumber, yoghurt, garlic & lemon juice) Mozzarella (fresh) Danish feta Pine nuts, lightly toasted Homemade pickled lemons (as above) 1 punnet cherry tomatoes, roasted Method Dough Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel. Lamb Marinade Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest. Pizza Topping Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.
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Mushroom Ravioli
Ingredients(Serves 4-6)Pasta Dough 200g ‘00’ pasta flour 1 egg 1 egg yolk Pinch of salt Water Mushroom Filling 1 onion finely diced 2 cloves garlic crushed 3 fresh bay leaves 4 sprigs fresh thyme 2-3 tbsp chopped parsley 3-4 tbsp quark or ricotta 500g mushrooms (swiss brown & white button) finely diced 30g finely grated parmesan To Assemble 6 slices pancetta 125g soft goats curd 50g butter ½ bunch sage leaves picked 1 lemon Parmesan cheese to garnish 250g mixed mushroom sliced (pine, swiss brown, button) 2 cloves garlic roughly chopped 1 handful baby spinach MethodPasta Dough MethodPlace the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.Mushroom Filling MethodHeat a little oil in a pan & add the onion, garlic & sauté on low heat until soft. Add bay leaves, mushrooms & fresh thyme & sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.To AssemblePlace the pancetta on a lined baking tray & bake until crisp. Set aside. Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper. Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan…
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Pot Roast Lamb
4 large sprigs rosemary 8 cloves garlic, cut into thick slices 8-10 anchovies, in oil cut in half 1.5-2kg leg of lamb 4 onions, sliced into chunks 2 swedes, cut into wedges 5 parsnips, cut into chunks 4 fresh bay leaves 300ml white wine Salt and pepper Heat the oven to 180°C. Cut 12-15 incisions into the lamb and stuff with some garlic, half an anchovy and some rosemary. Rub the lamb with anchovy oil and season with salt and pepper. Toss the onions and bay leaves and remaining rosemary together and place in the bottom of a large cast iron pot. Top with the lamb and pour in the wine. Cover with a lid, and place in the oven and allow to cook for about 3 hours. Halfway through cooking add the swedes and parsnip. Test the lamb to see if it is falling off the bone, if not place in the oven for another ½-1hr. Serve with a squeeze of lemon.
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Chicken Tajine
Ingredients 1 free range chicken jointed 2 tsp ground coriander seed 2 tsp ground cumin seed 1 tsp paprika ½ tsp chilli powder 2 tsp olive oil Salt and pepper 2 onions 2 carrots peeled 3 cloves garlic chopped 1 knob of ginger 150 grams dried apricots 1 tsp saffron threads 2 cinnamon sticks 4 tomatoes peeled & chopped Chicken stock 1 cup cooked chickpeas 2 preserved lemons, sliced A squeeze of orange juice Honey & orange blossom water (optional) Roasted slivered almonds 1 bunch fresh coriander 1 bunch fresh parsley Harissa 2 red capsicums, roasted & peeled 2 cloves garlic 2 long red chillies Salt ½ tsp roasted coriander seeds Olive oil 2 tsp roasted caraway seeds MethodCut the chicken into large pieces on the bone, so you get 2 drumsticks, 2 thighs, 2 wings with some of the breast attached and then cut the rest of the breast into 4 pieces. Toss the chicken in the ground coriander, cumin, paprika and chilli powder and season with salt and pepper. Allow to sit whilst you prepare the other ingredients. Slice the onions finely and cut the carrots into uniform chunks. Heat the olive oil in a heavy based pot and add the onions, carrot, garlic and ginger and saute until they start to soften. Transfer to your tajine & cook over a low heat, or in the oven. (Not all tajines go on direct heat, check your tajines care instructions) Add the apricots, saffron and cinnamon sticks, then add the chicken pieces and coat with the onions and carrot mixture. Add the tomatoes, and enough chicken stock to just cover the chicken, then add the chickpeas and cover with a lid. Simmer gently or bake for 25 minutes until the chicken is cooked then add the preserved lemons and a squeeze of orange juice. Season with salt and pepper and if you like finish with a little drizzle of honey and orange blossom water. Serve sprinkled with toasted almonds & fresh coriander and parsley. Serve with cous cous or quinoa, mint tea and harissa.HarissaPlace roasted capsicums, garlic, chillies, coriander and caraway seeds in a blender and blend until smooth. Add salt to taste and enough oil to create a smooth, thick paste. Serve with chicken tagine. (take the seeds out of the chillies if you don’t like it too hot)
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