New Recipes
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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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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