New Recipes
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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Green Curry Ribs
Ingredients (serves 6-8)For the Curry Paste 6 green scud chillies 1 long green chilli Salt 2 tbsp chopped galangal 3 stalks lemon grass chopped 1 kaffir lime zested 8 coriander roots washed and scraped 2 in piece fresh turmeric chopped 3 shallots chopped 6 garlic cloves 10 white peppercorns 1 tsp coriander seeds roasted and ground ½ tsp cumin seeds roasted and ground For the Ribs 2kg beef short ribs 60ml Fish sauce 1 litre coconut milk 500ml chicken stock 2 lemon grass stalks 8 kaffir lime leaves 2 shallots finely sliced ¼ bunch coriander leaves roughly chopped ½ bunch thai basil, leaves picked 1 green chilli sliced Fresh lime 4-6 tablespoons curry paste Method Combine all the curry paste ingredients in a mortar & pestle or blender and pound or puree. In a large baking dish combine the ribs, 4-6 tablespoons curry paste, coconut milk, chicken stock, fish sauce, lime leaves and lemon grass. Mix well. Cover and bake in the oven at 180 for 3-4 hours until tender and falling off the bone. Place in a serving bowl and top with herbs, chilli, shallot and fresh lime. Serve with steamed rice and a som tum salad.
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Red Curry with Chicken & Pineapple
Ingredients(serves 6-8) 1 whole chicken cut into pieces 1 litre coconut milk 500ml chicken stock 2-4 tbsp palm sugar 3 tbsp fish sauce (to taste) 8 kaffir lime leaves 2 lemon grass stalks 2 long red chillies sliced 4-6 boiled or steamed eggs 1 punnet baby corn cut into chunks ¼ pineapple cut into thin slices 150-200g pumpkin cut into thin slices 1 pkt pea eggplant 1 pkt apple egg plant 8 snake beans cut into inch pieces 1 punnet cherry tomatoes 1 bunch thai basil washed and picked For the Curry Paste 8 dried long red chillies soaked and drained 1 long red chilli Pinch salt 2 tbsp chopped fresh galangal 2 stems lemon grass finely chopped Zest 1 kaffir lime 8 coriander roots washed and scraped 2 shallots chopped 8 white peppercorns 2 tsp coriander seeds roasted and ground 1 tsp cumin seeds roasted and ground 5 cloves garlic chopped MethodIn a pot combine the coconut milk and the stock and bring to the boil. Add the chicken and cook until tender. Set aside. In another pan, heat a little oil and fry off 5-6 tblspns curry paste, add palm sugar and fish sauce. Add the chicken cooking liquid and then the chicken, eggplants and corn and cook a for a few minutes Add the lime leaves, chillies and pineapple then the pumpkin and eggs. Cook for a few minutes and season to taste. It should be hot, sweet and salty. Add basil leaves. Serve in a bowl with steamed rice and fresh lime. Top with a drizzle of coconut cream , shredded lime leaf and sliced red chilli. This recipe also works well with roast duck, so make the curry sauce and add the duck and vegetables. A quick and delicious meal! Another option is to omit the coconut milk and you will have a delicious curry that is not quite as rich. Just reduce the sugar slightly and it should be salty and hot, rather than sweet.For the Curry PastePound all ingredients together in a mortar and pestle to a paste or blend together in a blender.
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Jewelled Rice
Ingredients 300g basmati rice 2 oranges 2 carrots 40g slivered almond, toasted ½ tsp saffron soaked in 2 tbsp hot water 1 tsp dried rose petals (optional) ½ tsp ground cinnamon 10 cardamom pods crushed 1 tbsp veg oil 40g butter 40g pistachios roughly chopped 40g raisins soaked in warm water 40g barberries Toasted flaked almonds to garnish For the Hosef 100g caster sugar 125ml water ½ cinnamon stick 30g barberries Juice 1 lime 10ml rosewater Method For the Syrup Wash and soak the rice and soak for a few hours. Zest the oranges and cut into julienne. In a small pan cover with water, bring to the boil and cook for 2 minutes. Drain Peel and cut the carrots, and cut into julienne. Mix the rose petals, cinnamon and cardamom together. Heat the oil and the butter and sauté the carrots until tender. Add a pinch of sugar and the orange zest. Add the saffron water, dried fruit and nuts. Set aside. Boil a pot of salted water and add the drained rice. Boil the rice for few minutes until tender. Drain and rinse. Heat an additional 40ml veg oil and 30g butter. Add a layer of rice, then layer with carrot mix, keeping a ¼ aside to garnish. Keep layering with rice and carrot mix, and season each layer with salt and pepper , and the spice mix. Wrap the lid in a tea-towel and cover the pan. Cook for 4-5 minutes on high, then reduce the heat to low and cook for about 15mins. Heap onto a serving plate ,the bottom should have formed a nice golden crust, mix with the rice and garnish with the remaining carrot mix, and flaked almonds. Serve with fish Koresh, and yoghurt, flat bread and a drizzle of hosef. (optional) For the Hosef Boil the sugar, water and cinnamon. Add the barberries and cook for 5 minutes. Take off the heat remove the cinnamon and add the lime juice and rosewater and chill. Serve cold, sprinkled onto Persian rice dishes.
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Fish Koresh
Ingredients(serves 4) 2 medium size brown onions, finely chopped 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon ground cinnamon 4 cardamom pods (seeds only), crushed 400 ml orange juice 350 ml chicken stock 400g snapper/flathead 1 carrot, jullienened 2 oranges, segmented ½ bunch mint, picked and chopped ½ bunch coriander, chopped ½ bunch flat leaf parsley, chopped 1 teaspoon orange blossom water 1 lime Salt, pepper 80g pistachios, roasted and lightly crushed Finely sliced candied orange zest, in sugar syrup 40g flaked almonds, sauted in butter until golden brown MethodCook onions in oil and butter in a heavy based pan until soft. Add spices, cook for a minute. Add orange juice and stock, reduce by half and season with salt and pepper. Slice the snapper into 4, add to the pan and turn heat to a gentle simmer. Add half of the carrot and cover with a lid, allow to cook for 2 minutes, then using a slotted spoon gently remove the fish to a serving dish. Next, add half of the orange segments, the remaining carrot, stir in mint, coriander, orange blossom and a squeeze of fresh lime. Scatter in half of the pistachios and a little candied zest. To finish, pour everything over the fish, and scatter over the remaining pistachios, orange segments, candied zest, flaked almonds and some more herbs. Serve with grilled sourdough, rubbed with garlic and persian rice. Note: For the candied orange zest, peel and thinly slice the orange skin, blanch 3 times in water to remove the bitterness, then simmer gently in a equal part sugar and water syrup until it becomes candied.
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Gnocchi a la Romana
Ingredients (Serves 8 as an entrée or 4 mains) 1 litre milk 80-100g butter 3 egg yolks 1½ cups course ground semolina ¾ cup parmesan grated Fresh grated nutmeg to taste 400g Swiss brown mushrooms sliced 1 small bunch sage fried until crisp 8 slices pancetta baked until starting to crisp 3 garlic cloves A few sprigs of fresh thyme Method Heat milk with a pinch of salt. Add the semolina slowly & whisk constantly to prevent lumps. Cook for about 15 minutes until it forms a thick paste. Remove from the heat & allow to cool a few minutes. Add the egg yolks one at a time add ½ cup parmesan, nutmeg & 40g butter & salt to taste. Pour into a buttered tray & spread to 1cm thick. Allow to cool & set. Cut into rounds & place layers in a buttered oven dish. Sprinkle with parmesan & dot with butter. Bake in a hot oven 220°C & bake 15 minutes until starting to brown. Serve with sautéed mushrooms, pancetta & drizzle with salsa verde. For the mushrooms, heat a pan with a little olive oil & add the garlic. Add the mushrooms & sauté until tender & season with salt, pepper & thyme. Salsa Verde Combine together: 1 crushed clove of garlic, zest & juice of 1 lemon, 1 tblspn of chopped capers & ¼ bunch chopped parsley add 50-60ml olive oil & season with salt & pepper.
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Maple Smoked Chicken Salad
Ingredients(serves 4) For the Salad 4 chicken breasts ½ radicchio cut into wedges 1 baby Cos lettuce 1 red witlof ¼ green butter lettuce 1 small avocado cut into slices Crisp bacon pieces 8 grilled Artichoke hearts cut in half ½ cup candied pecans 6 croutons broken (from sour dough baguette) 1 spring onion sliced ½ green apple sliced 80g celeriac cut into julienne Snow pea sprouts to garnish For the Dressing 2 tbsp cider vinegar 80ml olive oil Salt pepper to taste 1 heaped teaspoon djon Mustard 1 few sprigs of Thyme 1 tbsp Honey ½ ripe pear 1 garlic clove Juice of 1 lemon For the Brine 1 litre water 1¼ cups dark brown sugar ¼ cup soy sauce 20g salt 2 cloves garlic 2 bay leaves ¼ tsp black peppercorns 4 whole cloves 4 all spice 100ml maple syrup Method For the SaladArrange all ingredients scattered over a large platter or board. Slice the chicken and drizzle with dressing. For the DressingBlend all ingredients together in a blender and puree. Set aside. For the ChickenBring all ingredients to the boil remove from the heat and allow to cool. Add the chicken and brine for about 1 hour remove and pat dry and smoke for 30 minutes. To Cold Smoke the ChickenHeat a few pieces of charcoal until white. Place in the smoker box, and add a handful of sawdust or soaked and drained wood chips. Cover tightly and place in a wok with a tight fitting lid or place in a sealed bbq. Place a rack on top and place the chicken on the rack. Seal and smoke for 30 minutes. For the PecansToss together ¼ tsp turmeric and ¼ tsp chilli powder and 1 tbsp honey, a pinch of salt and add enough water to make a thick paste. Toss in 1 cup of pecans and coat. Place on a baking tray and bake in the oven until crisp. Remove and allow to cool.
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Mussels steamed with white wine, tomato and basil
Ingredients(serves 4 as an entree) 1 kg mussels, scrubbed and de-bearded 1 onion finely diced 3 cloves garlic, finely diced 1-2 long dried chilli A splash of white wine 2 bay leaves 3 tomatoes, chopped zest and juice from 1 lemon ½ bunch parsley chopped ½ bunch basil, torn Olive oil Salt & pepper Crusty bread to serve 1 cup cooked pearl barley MethodSautee the onions and garlic in olive oil with a pinch of salt until soft and translucent. Turn the heat up and add the chilli, bay leaves, lemon zest and mussels and toss well. Add a splash of white wine and the tomatoes and cover with a lid. After a minute of cooking, lift the lid and check to see that most of the mussels should have started to open. Add the pearl barley. Pour in the lemon juice, a good amount of olive oil, the parsley, basil and a good grind of pepper. Serve straight away with plenty of crusty bread.
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Festive Roast Turkey with Apricots & Cranberries
IngredientsFor the Turkey 1 large turkey breast 1 litre water 1¼ cups dark brown sugar ¼ cup soy sauce 20g salt 2 cloves garlic 2 bay leaves ¼ tsp black peppercorns 4 cloves 4 all spice 100ml maple syrup For the Stuffing 300g fresh sourdough breadcrumbs 100g blanched whole almonds 100g dried cranberries 150g butter 2 onions finely chopped 1 tsp ground cinnamon 1 tsp mixed spice Salt and pepper to taste For the Apricots 250g dried apricots soaked in enough water to cover, for several hours until swollen 150-200g frozen cranberries 100ml maple syrup 20ml orange blossom water MethodFor the TurkeyBring all ingredients (except the turkey) to the boil, remove from the heat & allow to cool. Add the turkey & brine for at least 1 hour or overnight in the fridge. Drain & pat dry. Open the turkey out and stuff with stuffing and roll. Truss with string to form a neat log. Sprinkle with pepper. Heat a pan with a small amount of oil and gently sear the turkey until golden on all sides. Place in the oven at 150°C for about 1 hour until cooked, allow to rest before serving.For the StuffingMelt butter in a pan & then over low heat cook the onions until soft, add the remaining ingredients & season to taste. Set aside to cool.For the ApricotsStrain the apricots, reserving the liquid and add the liquid and maple syrup to a pan & cook until it starts to become a little syrupy. Add the orange blossom water, apricots, cranberries & any juices from the resting turkey. Cook until glazed. Serve the turkey on a platter, serve with roasted baby carrots & scatter over the apricot mix & a few roasted pistachios.
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