New Recipes
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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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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