New Recipes
Caramelised Baked Fennel
Ingredients 1 large fennel bulb 30g butter 2 tsp sugar 50g fresh bread crumbs 70g finely grated parmesan cheese 150ml milk (or stock) Salt and pepper 2 tbsp thyme leaves 150ml cream 2 tbsp chopped parsley 4 slices prosciutto Method Heat the oven to 180°C. Cut fennel in half then each half into 4 pieces lengthways. Melt the butter in a pan and add the sugar. Arrange the fennel in the pan and cook on medium heat for a few minutes on each side until golden. Add the milk (or stock) and place a lid on the pan and cook until the fennel is tender. You may need to add a little more milk (or stock). Once tender arrange in a small baking dish and season with salt and pepper. In a bowl combine fresh breadcrumbs, grated parmesan, thyme, parsley and cream. Season with salt and pepper. Spoon onto the fennel and bake 10 minutes in the oven. Gently lay the sliced prosciutto on the fennel and place in the oven for a few more minutes. Serve hot.
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Seafood Paella
Ingredients 3 chicken thigh fillets cut into chunks 2 chorizo sausages cut into chunks 1 large squid, cleaned and roughly sliced 12 large uncooked whole prawns 12 mussels cleaned & debearded 100g peas 100g small green beans 4 ripe tomatoes, peeled and chopped 2 red capsicums, roasted, peeled and sliced 1 tbsp sweet paprika 500g calasparra rice 100ml dry white wine 3 cloves garlic chopped 2 onions finely chopped 1-1.5litres chicken stock 2 lemons sliced in wedges ¼ bunch parsley, chopped 1g saffron threads steeped in 50ml warm water Method Season chicken with paprika, salt & pepper & set aside. Place paella pan on a low flame, add chorizo & cook slowly until it begins to render fat, add a little olive oil if needed then add onions & garlic, sauté until soft. Add chicken and cook gently until lightly browned. Add rice and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Add the green beans & squid and cook for 1 minute. Arrange the prawns & mussels nicely on top. Cook for approximately 5-7 minutes until the prawns are cooked & the mussels open. Turn off the heat, scatter the peas and capsicums, and cover with foil, allowing to rest for a few minutes. Arrange the lemon wedges on top & sprinkle over chopped parsley. Enjoy with a refreshing sangria. Ole! (36-38cm pan, serves 8-10)
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Honey & Orange Glazed Ham
Ingredients 1 leg of ham (7-9kg) 2 oranges, zest and juice 200g brown sugar 100ml honey 2 tbsp dijon mustard Cloves MethodPreheat oven to 180°C. Gently run your fingers along the outer edge of the skin on the top of the leg of ham. You will find that you can gently peel away the skin leaving a lovely layer of fat. Cut around the hock and leave the skin intact the last 4-5 inches. Wrap the skin and store in the fridge and use this to cover any left over ham. Gently score the top of the leg in a diamond pattern about 1 inch apart. Try not to cut through the layer of fat. If you cut too deep the fat will melt during baking. Place a clove in each diamond and place on a large roasting tray that has been lined with foil & baking paper. Zest the oranges in long stripes. Mix together the zest, juice, honey, brown sugar and mustard, Brush the ham with the glaze & place in the oven. Pour 1 cup of water in the base of the roasting pan. After 15-20 minutes, brush with more glaze. Continue to baste the ham every 10-15 minutes for about 1 hour until golden brown. Carefully remove the ham from the oven and decorate with fresh herbs & ribbon. Bring the remaining glaze to the boil & serve in a jug. Serve with roasted vegetables, or lightly roasted baby tomatoes & caramelised shallots.
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Simple Quinoa
Ingredients 250g of Quinoa 1 cinnamon stick Zest of 1 orange Zest of 1 lemon MethodPlace the Quinoa in a pan and add 500mls of water, cinnamon stick and zest, allow to cook for 10-15 minutes. Turn off the heat and allow to steam for a few minutes. Fluff with a fork and serve with your favourite tagine dish. Healthy Factsuinoa is high in protein and essential amino acids. A good source of dietary fibre and iron. It is a very healthy and versatile grain. Use as a rice substitute for your next curry, or add it to salads!
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Spinach Kofta
IngredientsFor the Spinach Kofta 80-100g besan flour 1 red onion diced and sautéed 1 tomato finely diced 1 garlic clove chopped 1 tbsp chopped ginger 1 tbsp ground cumin 1 tsp garam masala 1 tsp fennel seeds, ground Lemon juice Oil for frying 1 pkt frozen chopped spinach leaves, thawed or 1 bunch fresh spinach, washed, blanched and chopped. (450-500g) For the Sauce 200g natural yoghurt 2 chopped tomatoes (or ½ a tin) 1 onion finely diced 2 garlic cloves chopped 1 tbsp chopped ginger 2 cinnamon sticks 8 cloves 6 green cardamom pods lightly crushed 1 tsp ground turmeric 1 tsp garam masala 2 tsp roasted ground cumin seeds 2 tsp roasted ground coriander seeds 1 tsp chilli powder 2 tbsp oil Coriander leaves to garnish MethodCombine all the kofta ingredients in a bowl, adding a little water is needed. Season with salt. Roll into walnut size balls and fry in hot oil until golden. Drain onto paper towel. Heat oil in a pan and add the whole spices. Add the onion garlic and ginger and cook until soft. Add the tomato and ground spices. Add the yoghurt and season with salt. Add a little water and the spinach kofta balls. Cook for about 15minutes. Season to taste and serve with rice and raita.
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Prawn Curry
Ingredients 300g raw prawn meat 1 brown onion finely diced 2 cloves garlic chopped 1 tbsp ginger chopped ½ tsp ground turmeric 1 tbsp fish curry powder 1 tsp chilli powder 2 tbsp coconut powder 1 tsp ground coriander 1 large tomato diced 10 curry leaves Lemon juice Salt 2 tbsp oil Coriander leaves or fried curry leaves to serve Method Marinate the prawns with turmeric, a pinch of salt & a little lemon juice. Heat oil in a pan & sauté garlic, ginger & onion until soft. Add the curry leaves & tomatoes. Add the spices & coconut powder & then the prawns. Add a cup of water & cook for a few minutes until the prawns are cooked. Season with salt & lemon juice. Place into a serving bowl & garnish with fried curry leaves or fresh coriander leaves & a wedge of lemon. Serve with rice & papaddams.
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Dal Tadka (Yellow Lentil)
Ingredients 200g Yellow lentils (toor dal) 1 tsp cumin seeds 1 onion diced 1 large Tomato diced Chopped coriander 1 tsp Red chilli powder 1 tsp Coriander powder ½ tsp Turmeric powder Salt to taste 2 garlic cloves chopped 1 inch piece ginger chopped 30g Oil Lemon juice to taste MethodSoak the lentils in water for about 2 hours. Strain. Boil the lentils until tender and set aside. Heat a pan with oil, add cumin seeds and allow to pop. Add chopped onions and fry until soft then add the ginger and garlic and cook for another minute. Add chopped tomatoes and stir. Add the red chilli powder, coriander powder, turmeric powder and salt. Cook until the oil separates. Add the boiled lentils and allow to simmer for 5 to 6 minutes. Add chopped coriander and lemon juice, season to taste and serve hot with rice and pappadams.
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Marinated Indian Lamb Cutlets
Ingredients 1 tsp fennel seeds 1 tsp coriander seeds 6 cardamon pods Sea salt 1 small bunch coriander leaves ½ bunch mint leaves 1 tsp chilli powder 1 tsp turmeric 1 ½ tsp garam masala 1 garlic clove crushed 3 tablespoon yoghurt 1 lemon juiced Method Toast fennel and coriander seeds. Grind in a mortar and pestle and set aside. Pound coriander and mint leaves with a pinch of salt. Add all spices the lemon juice and yoghurt. Season to taste with more salt or lemon juice if needed. Marinate the lamb for a few hours or overnight. Heat a pan or BBQ and cook the lamb for a few minutes either side. Serve with raita and a wedge of lemon.
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Pork & Herb Sausages
Ingredients(makes about 20)Sausages 2kg pork neck (scotch) 20g fresh thyme, chopped 30g fresh parsley, chopped 10g black pepper crushed 5g fresh sage, chopped 20g garlic chopped 3g nutmeg freshly ground Sausage casings 30g salt Spinach & Leek Colcannon 1 kg potatoes, peeled and cut into chunks â…“ bunch spinach 1 leek, washed and finely sliced 100g butter 100ml milk Salt Pepper Onion Jam 50g butter 50ml oil 3-4 red onions sliced 2 tbsp balsamic vinegar 60ml red wine 1 teaspoon sugar 2 sprigs rosemary 3 fresh bay leaves 5 sprigs fresh thyme Salt Method Wash the sausage casings in water then run water through the centre. Set aside. Cut the pork neck into chunks & then place through your mincer. In a bowl combine the minced pork & add all the herbs & spices. Combine well. Attach the nozzle to your mincer & then carefully slip the end of the sausage casing onto the nozzle & roll a good length of casing onto the nozzle (about 3 metres). Tie the end. Gently push the sausage mince through the attachment & guide the mince through the casing to get a smooth even flow. Allow the sausage to form in a long shape. Curl into a coil or twist the long sausage into even sausage lengths. Cook sausages on medium heat, until cooked through.Spinach & Leek ColcannonBoil the potatoes in salted water. Wash the spinach and finely slice the leaves and set aside, finely slice the stalks. Heat 30g of butter and add the sliced leeks and spinach stalks. Sauté on low heat until soft. Season with salt and pepper. Add the spinach leaves and cook for a few minutes until wilted. Set aside. When the potatoes are cooked drain the water and add the remaining butter and mash the potatoes. Add the milk, then the spinach mix and season to taste.Onion JamHeat the oil and butter in a large frypan. Add the onion and cook on a low heat. Add the herbs, vinegar, wine, sugar and a pinch of salt. Cook down until the onions are soft and jam like. Season to taste. Serving Suggestion: Enjoy a gourmet hotdog with these sausages, onion jam and a good dollop of Dijon mustard.
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Flamme Kuche
Ingredients Base Ingredients 375g bakers flour 10g dried yeast 10g salt 250ml warm water Topping Ingredients 250g crème fraiche 2tbs chopped parsley or chives 2 brown onions finely sliced Grated nutmeg (pinch) 1 punnet cherry tomatoes cut in half Shaved parmesan 200g speck sliced into strips (lardons) Rocket leaves 1 lemon MethodCombine all the base ingredients & knead well. Cover & set aside to prove in a warm spot until dough doubles in size. Preheat your oven to 250ËšC & add your pizza stone. Combine the crème fraiche & chopped herbs, pepper & nutmeg. Set aside. Lightly sauté the sliced onions in a little olive oil & season to taste. Set aside. Place the tomatoes cut side up on a tray & drizzle with olive oil & season with salt & pepper, bake for a few minutes until cooked & slightly browned. Roll out the pizza base as thin as you can. Spread a thin layer of crème fraiche on the dough & then top with onions & speck. Place in the oven on the pizza stone & cook until browned on the edges & the topping is crisp. Meanwhile lightly toss the rocket with olive oil & a squeeze of lemon juice. Remove the Flamme Kuche from the oven & sprinkle with roasted tomatoes, rocket & shaved parmesan. Enjoy with a beer or white wine.
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Buttermilk Crunchy Fried Chicken
Ingredients 1 x 1.5kg corn fed chicken 1 tbsp ground white pepper 1 tbsp ground black pepper 2 tbsp paprika 1 tbsp dried oregano 500ml buttermilk Sea salt to taste 500g plain flour 350g panko bread crumbs 80g corn flour Vegetable oil for deep frying Fresh limes to serve MethodChop the chicken through the bone into pieces, or alternatively you can use boneless chicken thighs, but the flavour of the bird will always be better on the bone. Season chicken well with the black pepper, white pepper, paprika, oregano, sea salt & buttermilk. The longer you can leave it to marinate, the better. (overnight) Mix the flour, bread crumbs & corn flour, then drain any excess buttermilk marinade. Mix the chicken with the crumb mix in a plastic bag & allow to sit for a few minutes, then deep fry in oil at 180°C until golden & cooked through. (This should take at least 5-6 minutes) Drain the chicken on absorbent towel, season with more sea salt & serve with fresh lime & lemon wedges. It is great eaten hot or cold or even the next day. Perfect for a picnic!
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Chicken for Tacos/Fajitas
Ingredients 1 free range chicken breast finely sliced ½ large red capsicum sliced ½ large yellow capsicum sliced ½ large green capsicum sliced ½ brown onion slicedJuice 1 lime Juice ½ orange 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch ground cayenne pepper 1 clove garlic crushed Salt and pepper to taste Olive oil Chopped Fresh coriander leaves to serve Extra lime to serve MethodIn a bowl mix together the ground spices, garlic, chicken, lime and orange juice, salt and pepper to taste. Add a little olive oil and allow to marinate for at least ½ an hour. Heat the sizzle pan over high heat and add a little oil and add the capsicum and onion. Cook over high heat until tender. Set aside. Place the sizzle pan back on the heat and cook the chicken for a few minutes until cooked. Add the capsicum onion mix, season with salt and pepper, fresh coriander and a squeeze of lime. To ServeIn a warm taco shell or flour tortilla, add some chopped lettuce, or red cabbage. Sprinkle with grated cheese, add a spoonful of chicken mix, top with tomato salsa, guacamole and sour cream. Its messy but its tasty!Sour CreamAdd a clove of crushed garlic, lemon or lime juice and chopped coriander to sour cream and season with salt and pepper. Tomato SalsaDice ripe tomatoes, 1 chopped red or green chilli, diced red onion, chopped coriander leaves, season with salt and pepper, olive oil and lime juice to taste.For Fish TacosEither season a little flour with salt and pepper and lightly coat the fish and pan fry until cooked. Alternatively coat with a little seasoned flour mixed with polenta, and pan fry. Squeeze over a little lemon or lime juice and enjoy in a soft or hard corn taco shell with all the condiments.
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