New Recipes
Coq au Vin (Chicken in Wine)
Ingredients Serves 8 100g smoked speck cut into strips (lardons) 20 pearl onions, peeled (or shallots) 8 chicken thighs on the bone or one chicken cut into pieces Bouquet garni (celery, thyme, bayleaf, parsley stalks tied tightly with string) 1 tsp herbes de provence 1 tsp paprika 4 garlic cloves, peeled 100g flour Salt & pepper to taste 2 cups chicken stock 250g button mushrooms 2 tbsp tomato paste Chopped fresh parsley for garnish 1 bottle red wine 30ml cognac Method In a cast iron pot sauté the speck on medium heat until lightly browned. Remove & set aside. Season flour with salt, pepper, herbes de provence & paprika. Lightly coat the chicken with seasoned flour. Add the chicken to the pot with the speck fat adding a little butter if needed over a medium heat. Brown the chicken on all sides, add the garlic cloves & add the cognac & allow to reduce. Add the tomato paste, chicken stock, wine, bouquet garni & onions, & then add the speck. Lower the heat to a simmer. Cover & cook for 20 minutes, or until chicken is tender & cooked through. Remove the chicken & onions & set aside. Add mushrooms to the pot & bring to the boil. Reduce the liquid until it becomes thick & saucy. (skimming occasionally) Return the chicken & onions to the pot to reheat & coat with the sauce. Adjust seasoning. Garnish with parsley & serve with a green salad, boiled or mashed potatoes, & sautéed green beans.
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Chicken & Spinach Curry
Ingredients 1 kg chicken thigh fillets, chopped into small chunks 2 cups chopped spinach 1 cup finely chopped tomato 1 brown onion, finely chopped 1 cinnamon stick 6 cloves 10 peppercorns 2 dried chillies 6 green cardamon pods 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garam masala Salt 250ml coconut milk 1 cup coriander leaves 3 tbsp natural yoghurt 2 tbsp finely chopped ginger 4 cloves garlic, crushed 1 tsp turmeric MethodMarinate the chicken, yoghurt, ginger, garlic and turmeric together for a few hours or overnight. Place on a lined tray under a grill and cook until browned on both sides. Set aside. Heat a little oil in a large pan and add the cinnamon, dry chilli, cloves, crushed cardamom and peppercorns. Heat until it starts to colour. Add the onions and cook until soft. Add the tomatoes and then add the chicken with all the juices. Add the ground spices and season with salt. Stir well and add the coconut milk. Cook until the chicken is tender. Add the spinach, and allow to wilt, then add the fresh coriander and serve.
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Fish in Banana Leaf
Ingredients 1 x 1kg small snapper or other white fleshed fish 1 brown onion, finely chopped 250g tomatoes 30g fresh chopped ginger 3 cloves garlic, crushed 1 tsp turmeric 2 sprigs curry leaves 2 tsp fish curry powder Salt Pepper 1-2 tbsp white or coconut vinegar 2 tbsp vegetable oil Banana leaf (fresh or frozen) Method In a pan heat the vegetable oil, and add the ginger, garlic and onion. Sauté until soft. Add the curry leaves, chopped tomato and cook for a few minutes. Add the turmeric, pepper, salt and fish curry powder. Add the vinegar and season to taste. Set aside. Score both sides of the fish with a knife. Wipe clean the banana leaves and lightly brush with oil. Place half the tomato mix on the banana leaf, the length of the fish. Place the fish on top and spoon on remaining mix. Wrap the banana leaf around the fish until secure. Place in the oven at 200°C and bake for 20-25minutes. Serve whole or gently pull the flesh off the bone and place into a serving bowl. Serve with fresh coriander and fresh lime. This is also great to put on the bbq, cook for 10-12minutes on each side.
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Spelt Risotto with Mushrooms
Ingredients(serves 2-4) 1 onion finely diced ½ leek finely sliced 2 cloves garlic, finely chopped 200g spelt soaked for 1 hour or overnight drained 12 button mushrooms roughly, chopped 4 large swiss brown mushrooms, roughly chopped 10g dried porcini mushrooms, soaked 100g diced pancetta 100ml white wine or red wine 2 bay leaves A good handful baby spinach 4 sprigs fresh thyme 1L chicken or vegetable stock, hot 25g butter â…“ bunch chopped parsley 50g parmesan grated Olive oil 2 poached eggs for garnishing Finely sliced pancetta for garnish 1 lemon MethodIn a large saucepan, heat a little olive oil and add the pancetta, onion, leek and garlic and sauté until soft. Add the spelt and bay leaves, fresh thyme and stir, then add the wine and allow to reduce, then add the stock and cook for about 15 minutes. Add the mushrooms, and cook for a further 10 minutes. Add the spinach and allow to wilt. Add the grated parmesan, butter and season with salt and pepper. Finish with chopped parsley and a squeeze of lemon. Serve with a poached egg, shaved parmesan and crisp pancetta slices. For the crisp pancetta, place on a lined baking tray and place in the oven at 180°C until crisp.
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Romertopf Pork Loin
Ingredients 1.5 kg piece pork loin (skin removed) ½ bunch fresh thyme chopped 1 lemon zest 30ml olive oil ½ bunch parsley chopped â…“ bunch fresh sage chopped 50g roughly chopped walnuts 1 chilli chopped 1 tspn fennel seed lightly crushed ½ lemon juice Salt and pepper 200g pitted prunes 12 slices pancetta 5 baby carrots 6 baby potatoes, cut in half 6 shallots, peeled 1 apple cut into quarters 1 pear cut into quarters Fresh thyme 3 fresh bay leaves Olive oil Salt and pepper Method In a small bowl combine the chopped parsley, sage, thyme, lemon zest, lemon juice, walnuts, chilli, fennel seeds and salt and pepper. Add olive oil. Cut the pork loin lengthways through the middle, leaving about 1 inch before the end. Stuff with herb mix and line the prunes down the middle, lengthways. Roll the pork into a roll and cover with sliced pancetta. Truss with string. And set aside. In a large bowl, add the baby carrot, potatoes, shallots, apple, pear, bay leaves, fresh thyme and salt and pepper. Toss with a little olive oil. Soak the romertopf pot in water for 10 minutes. Add the prepared vegetables and then top with the pork loin. Cover with the lid and place in a cold oven. Set the oven to 220°C and bake for 1½ to 2 hours. Health BenefitsA traditional form of cooking dating back to ancient Roman times has come back into vogue due to its healthy, low-fat cooking method & ease of use. Minimal preparation Highly nutritional meals Low fat cooking method Creates steam within the pot ensuring no loss of natural juices & moisture whilst retaining nutrients & flavour Very difficult to overcook. Care InstructionsSoak pot in water for 10-15 minutes before use Add the raw ingredients – No oil needed Place in cold oven and adjust to the required temperature For oven use only Do not place on direct heat Store with lid on upside down in a dry airy place
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American Style Ribs (sweet)
Ingredients 100g tomato ketchup 100ml apple cider (optional) 150ml white vinegar 2 tsp cumin powder 2 tsp coriander powder 2 tsp smoked paprika 2 cloves garlic crushed 1 inch piece ginger finely grated 100ml ketchup manis 40g brown sugar ½ tsp chilli flakes 50ml vegetable oil ½ tsp ginger powder 1 tbsp mustard 4 pork rib racks MethodCombine all ingredients in a large bowl except the ribs. Cover ribs with water in a saucepan & bring to the boil then discard the water. Cover with water again & simmer until tender (approx 15mins). Place the ribs into the marinade & marinate overnight (or a few days). Place on the bbq & grill on both sides while basting with marinade. Allow to rest. Enjoy with coleslaw & delicious baked potatoes with goats cheese butter…
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Chimichuri Ribs
Ingredients(enough for 6-8 racks) 1 bunch parsley 6 garlic cloves 15g paprika 15g cumin powder 15g coriander powder 8g brown mustard seeds 6g dried oregano 5g chilli flakes 10g fennel seeds 300ml white vinegar 150ml vegetable oil MethodRoast the ground spices and set aside. Roast the fennel seeds and grind. Blend the parsley and the garlic in a blender. Mix all the ingredients together and marinate the ribs in most of the marinade overnight (leave enough to serve on the side). Grill on the bbq and baste with marinade and sprinkle with salt. Serve with baked potatoes with goats cheese butter and coleslaw salad with extra chimmichuri on the side and a squeeze of lemon. Please Note: for best results these are best grilled slowly over a longer period of time sitting higher above the flame than a usual BBQ rack, or bake in a slow oven for 2-3 hours and then place on the grill to colour.
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Chermoula Fish Tajine
Ingredients (serves 8-10)For the Fish 2cm piece of ginger, finely chopped 3 garlic cloves, crushed 2 onions, finely sliced 1 chilli, sliced 2 stalks celery, finely sliced A good pinch saffron 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp turmeric 1 tsp paprika ½ preserved lemon finely sliced 100g green olives 2 tomatoes chopped (or ½ can) Juice 1 lemon 1½ litres stock (vegetable or fish) 8 baby potatoes cut in half 1 large fillet barramundi (one side) cut into 8 portions (1.5kg) ½ bunch chopped coriander to garnish Salt and pepper For the Chermoula 1 bunch coriander 1 lemon, juiced 3 cloves garlic 1 chilli seeded and chopped ½ red onion 1 tsp ground coriander 2 tsp ground cumin ½ tsp turmeric 60ml olive oil Salt to taste 2 tsp paprika For the Harissa 4 long red chillies 4 cloves of garlic ½ red capsicum, grilled and peeled Salt to taste 1 tsp cumin 1 tsp coriander 1 tsp caraway 1 squeeze lemon juice Olive oil Method For the Fish Marinate the fish in the chermoula while you prepare the tagine. In a cooking tagine add a little olive oil and saute the onion garlic, ginger and celery, until soft. Add the saffron, spices, potato and tomato. Add the stock and olives, and salt and pepper and ½ the preserved lemon. Cover with the tagine lid and cook for a few minutes. Nestle in the chermoula marinated fish and add more stock if needed. Cover and cook for ½ hour or until the fish and potatoes are cooked. Adjust seasoning if needed and squeeze over a little lemon juice, and garnish with fresh coriander, and serve with harissa, quinoa and carrot, and orange salads. For the Chermoula Combine all ingredients in a blender and blend until smooth. Season with lemon juice and salt to taste. For the Harissa Lightly toast the spices and then crush in a mortar and pestle. Place all ingredients in a blender and blend to a smooth paste.season to taste with salt and add a little oil to a smooth consistency. This keeps well in an airtight container in the fridge.
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Moroccan Lamb Pizza
IngredientsFor the Dough 500g pizza flour 350ml warm water 15g dried yeast 15g salt For the Lamb Mince 500g lamb mince 1 onion finely diced 1 garlic clove crushed 2 tsps ground cumin 3 tablespoons chopped parsley 1 tsp dried chilli flakes 1 tsp ground coriander Salt and pepper to taste 1 tblspn pomegranate molasses 1 tblspn tomato paste MethodFor the DoughCombine all ingredients together and knead until smooth. Cover in a bowl and allow to double in size. Roll out and then spread a layer of lamb mince and fold over the edges slightly. Cook in the pizza oven or on a heated pizza stone, until golden. Top with freshly chopped tomato, cucumber, red onion slices, garlic yoghurt, preserved lemon slices, pinenuts and fresh coriander, mint and parsley leaves. For the Lamb MinceCombine all ingredients together and spread over pizza base.
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Haloumi Wrapped in Vine Leaves
Ingredients 1 jar Vine leaves 1 pkt haloumi paprika 2 fresh figs 1 lemon Pickled Figs 200g dried mini figs (from specialty shops) 2 tbsp balsamic vinegar 200ml white vinegar 1 tbsp honey 120g castor sugar 1 cinnamon stick 3 bay leaves 1 tsp black peppercorns 8 cloves1 star anise 6 whole allspice 250ml water MethodCut the haloumi into 1cm lengths and sprinkle with a little paprika. Wrap in rinsed and dried vine leaves. Heat a pan with a little oil and fry on both sides for a few minutes until it starts to go golden and soft. Arrange on a platter and serve with fresh fig wedges, lemon wedges and pickled dried figs (see recipe below).Pickled FigsBring all ingredients to the boil. Simmer for about 10-15 minutes until the figs are tender. Carefully remove the figs and reduce the liquid until it starts to thicken, add the figs and stir. Set aside to cool. Serve with grilled haloumi, or an a cheese plate with a nice firm cheese.
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Lamb Rolled in Vine Leaves
Ingredients 3 lamb backstraps 4 tsp caster sugar 1 tsp sumac 2 tsp cumin seeds 2 tsp coriander seeds 2 tsp black peppercorns 2 tsp sea salt ½ tsp turmeric powder 1 jar vine leaves Yoghurt 500g greek style natural yoghurt 2 cloves garlic, finely grated 1 tsp dried mint 6-8 sprigs mint finely sliced Salt 1 tbsp olive oil Skordalia 600g potatoes 4 garlic cloves Salt 50-60ml vegetable oil 60-100ml white vinegar Salad 1 can white beans washed and drained 2 green tomatoes sliced in rounds 3 red tomatoes cut into wedges Picked mint leaves Picked parsley leaves ¼ red onion cut into rings 12 green grapes 40g toasted walnuts 1 small cucumber peeled and sliced (Olives and feta optional) Method Pre-heat oven to 180°C. Grind seeds & pepper together, place into a bowl & combine the remaining ingredients. Mix well. Roll the lamb in the spice mixture & lightly seal in a pan. On a large chopping board, spread out 3-4 vine leaves (rinsed & pat dry). Place the lamb in the middle & then fold in the sides & roll up like a parcel. Repeat with the remaining lamb. Heat a little oil in a pan & cook parcels on all sides for a few minutes. Place in the oven & cook for approx. 5mins. Allow to rest for a few minutes. On a platter spread down a large spoon of skordalia, then add the tomato salad* & then slice the lamb & place on top. Serve with garlic yoghurt. Yoghurt Drain the yoghurt for a few hours or overnight. Mix together all ingredients & season to taste. Skordalia Peel & cut the potatoes & 2 garlic cloves & boil in salted water. When tender strain, reserving the cooking liquid. Mash thoroughly with a fork & then place in a food processor. Add finely chopped garlic, vinegar & vegetable oil & a few spoons of cooking liquid. Blend until smooth. Adjust texture & flavour so it is smooth & has the taste of salt & vinegar potatoes. Serve hot or cold, as an accompaniment to lamb, or as a dip with toasted pita bread. Salad Combine together in a bowl and toss with a little olive oil, salt and pepper and a dash of red wine vinegar. Serve with lamb and skordalia.
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Som Tum
Ingredients ½ lime finely sliced 3 cloves of garlic Pinch salt 1 shallot sliced 4 scud chillies, roughly chopped 30g Roasted peanuts chopped 6 cherry tomatoes cut in half 6 snake beans cut into 3cm pieces 2 cups shredded green papaya (about 1/3 large papaya) Palm sugar to taste Lime juice to taste Fish sauce to taste 1 tps dried shrimp (optional) MethodIn a large mortar and pestle pound the garlic, shallot salt and chillies, add the lime, beans and tomatoes. Add the papaya and turn, season with fish sauce, palm sugar and lime juice. It should be refreshing with a chilli bite. Serve sprinkled with crushed peanuts.
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