New Recipes
Curry Chicken Salad
Ingredients(serves 6 as an entrée or 12-15 as a big salad)For the Chicken 2 chicken breasts 1 lemon juice 1 garlic clove, crushed 1 tsp grated ginger 2 tsp curry powder Salt to taste ½ tsp chilli powder 1 tbsp palm sugar or jaggery For the Salad ½ red onion finely sliced 150g green beans 8 sprigs mint leaves picked 1/3 bunch coriander leaves chopped 50g bean sprouts Fried curry leaves ¼ pineapple cut into slices 2 spring onions sliced 1 cucumber shaved with a peeler 30g roasted cashew nuts ½ punnet cherry tomatoes cut in half 50g fresh grated coconut For the Dressing 1 clove garlic crushed 1 tsp grated ginger 1 tbsp curry powder 1½ limes juiced 1 tsp sugar 100ml coconut cream Salt to taste ½ red chilli chopped MethodFor the ChickenCombine all ingredients together and marinate for a few hours or overnight. Heat a frypan or grill and seal the chicken for a few minutes on both sides. Place in a hot oven for about 10 minutes until cooked. Allow to rest until warm and then slice and add to the salad ingredients.For the SaladIn a large bowl combine all the ingredients together, along with the cooked chicken. Dress with the curry dressing and toss lightly to coat and serve in a large bowl.For the DressingCombine all the dressing ingredients together and set aside.
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Coconut Cabbage Slaw
IngredientsFor the Salad ¼ red cabbage finely sliced ¼ savoy cabbage finely sliced ½ small fennel finely sliced ½ carrot shaved 3 brussel sprouts finely sliced 1 garlic clove crushed 1 chilli finely sliced 2 spring onions sliced 50g fresh grated coconut ½ bunch coriander leaves For the Pan 20g coconut oil 1 tsp black mustard seeds 2 sprigs curry leaves 1 tsp cumin seeds 1-2 limes juiced 50ml coconut milk MethodCombine all salad ingredients in a large bowl. Heat a small pan with the coconut oil and when hot add the cumin, mustard and curry leaves and cook until the pop. Pour over the salad and toss with the coconut milk, lime juice, and season with salt and pepper to taste.
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Spring pasta
Ingredients 500g fusilli pasta 1 bunch broccolini, blanched and roughly chopped 80g peas 500g broad beans, peeled and blanched 1 bunch asparagus, blanched and sliced 1 chilli, sliced 3 garlic cloves, chopped Pecorino, grated to garnish ¼ bunch parsley, chopped 1 lemon zest and juice 1 lemon segments, chopped 100ml chicken stock MethodBoil the pasta in a pot of salted water until cooked and drain. In a large frypan add a little oil and sauté the chilli and garlic, add the drained pasta stock and toss, add the brocollini, peas, broad beans asparagus. Add the lemon zest and juice lemon segments and parsley and season to taste.
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Haloumi Fries Salad
IngredientsFor the Haloumi Fries 60g zaatar 40g plain flour 300g haloumi, cut into fries oil, for deep frying For the Salad salad leaves 20 red grapes, sliced in half 20g flaked almonds, toasted 4 sprigs mint leaves, picked ½ punnet cherry tomatoes, sliced 4 radishes, sliced 100g natural yoghurt 2 lemons, juice & zest salt and pepper 1 garlic clove, crushed MethodFor the Haloumi FriesIn a bowl combine the zaatar and flour, then roll the haloumi in the mixture so that it is evenly coated. Heat the oil in a fryer, until it reaches 180°C then slowly add the haloumi into the oil and cook for 2mins until crisp & golden, drain on paper towel & sprinkle with a little zaatar.To Assemble the SaladCombine the yoghurt, 1 lemon zest, sliced mint leaves, salt & pepper, garlic and lemon juice to taste. Set aside. On a serving plate or wooden board, scatter the salad leaves, then the tomatoes, grapes, radishes, flaked almonds and top with fried haloumi. Scatter over fresh mint, lemon zest and dot around some yoghurt. Drizzle with olive oil, a squeeze of lemon & sprinkle with extra zaatar, salt and pepper.
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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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