New Recipes
Tuna and Zucchini Pasta
Ingredients (serves 6-8) 2 tuna steaks 1x375g packet good quality penne 2 thick slices fresh sourdough bread 1 handful green beans, blanched & cut in half 2 tbsp fresh thyme, chopped 3 tbsp parsley, chopped 40g pine nuts, roasted A few leaves fresh mint, washed & picked A few leaves parsley, washed & picked 3 zucchinis, sliced 40g capers, rinsed 2 garlic cloves, crushed 3 red onions, sliced thickly Splash red wine vinegar Pinch saffron 10 sprigs fresh thyme 1 lemon zest & juice Olive oil For the Basil Dressing ½ bunch basil 1 clove garlic Olive oil Salt to taste Method Place the bread in a food processor along with the garlic & pulse to chunky breadcrumbs. Add the parsley & thyme. Lightly fry in a pan with olive oil until golden & crisp. Set aside. Marinate the tuna in 1 lemon zest & juice, a drizzle of olive oil, salt & pepper for about ½ hour. In a pan add a little olive oil, the sliced zucchini & saffron & toss for a few minutes until lightly golden. Season with salt & pepper. Cut the red onions into thick slices, place on a tray and drizzle with olive oil, salt and pepper a good splash of red wine vinegar & fresh thyme. Place in the oven and roast until tender. Cook the pasta in salted water & drain just before use. Heat pan & sear the tuna on both sides for about 2 minutes. Set aside to rest before cutting into large chunks. In a large bowl combine the pasta, beans, fresh herbs, capers, zucchini, the basil dressing to taste & the red onion. Sprinkle through some bread crumbs, pine nuts & tuna & toss. Place into a serving bowl & garnish with remaining breadcrumbs. For the Basil Dressing In a food processor blend the garlic and the basil. Add the oil and season to taste. Set aside.
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Roasted Quail Stuffed with Pearl Barley
Ingredients (serves 2-4) 6 quails 6 slices prosciutto Feta to garnish 200-250g pearl barley, cooked 100g walnuts, roasted & chopped Handful grapes, red & green cut in half if large 4 artichokes, cut into chunks 20g dried porcini, soaked in hot water & chopped, liquid reserved ½ bunch parsley, chopped 1 bunch dill, chopped 2 lemons, juiced 1 lemon zest 1 celery stick, chopped ½ onion, chopped 1 garlic clove, crushed 1 chilli, sliced Fresh thyme White wine Method Heat a little oil in a pan & fry the onion, celery, garlic & chilli until soft. Add the pearl barley, fresh herbs, lemon juice & zest, artichokes & walnuts. Season to taste. Wash the quails & remove any bits that may be left inside the cavity. Pat dry. Tuck the wing tip underneath and then carefully add some of the stuffing inside and then fix with a food pick. Season with a little salt and pepper and wrap in a piece of prosciutto. Repeat with each quail and place in a pan, drizzle with olive oil, a good splash of white wine and a splash of the porcini mushroom liquid. Place in the oven & cook until golden, about 15 minutes. Remove quail from the pan and allow to rest. Place the pan on the stove top & reduce the cooking liquid, add the handfuls of red & green grapes, and allow to soften slightly. Place the remaining pearl barley on a serving platter, add the quail & pour over the cooking juices & grapes. Garnish with a little crumbled feta & a few walnuts.
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Quiche
Ingredients(1 x 24cm) For the Pastry 40g soda water 120g butter, softened 180g flour Pinch of salt For the Filling 6 eggs 100ml cream Salt and pepper Nutmeg 1 bunch asparagus, blanched 2 tbsp parsley, chopped 3 tbsp chives, chopped 1 handful baby spinach, finely sliced 50g gruyere, grated 50g soft goat’s cheese MethodMix together all ingredients until just combined. Wrap in plastic wrap and chill for ½ hr. Pin the pastry out to about 3-4mm thick and place into quiche dish. Trim the edge and chill. Line with baking paper and baking beans and bake for about 10-12 minutes and remove the beans. Bake for a further 5 minutes until golden. Gently pour in the egg mix and arrange the asparagus on top and crumble around the goats cheese and bake for about 15-20 minutes until the egg mix has set.
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Oven Baked Tagliatelle
Ingredients (serves 6-8) For the Pasta Sauce 375g tagliatelle, cooked & drained 1kg beef mince 3 cloves of garlic, peeled & finely diced 2 tins chopped tomatoes 200g button mushrooms, sliced 4 rashes bacon, sliced 2 large tomatoes finely diced 2 sticks of celery, finely diced 2 onions, finely diced 1 tbsp tomato paste 1 chilli, finely sliced 400ml water 1 tsp dried oregano 8 sprigs fresh thyme 2 sprigs rosemary 3 fresh bay leaves Mozzarella, grated Parmesan cheese, grated Sea salt & black pepper to taste Olive oil 100ml cream For the White Sauce 300g milk 30g plain flour 30g butter 40g parmesan cheese, grated Nutmeg to taste Salt & pepper 1 bay leaf MethodFor the Pasta SauceAdd a little oil to a deep frypan & sauté the garlic, celery, onion & chilli until soft. Add the bacon & fry for a few minutes. Add the beef mince & stir while it browns. Add the tomato paste, herbs & tinned tomatoes, water & season with salt & pepper. Add the mushrooms & allow to simmer for about 1 hour. Add the chopped tomatoes & cook for a few more minutes. For the White SauceMelt the butter & add the flour & cook for a minute. Slowly add the milk & whisk continuously so no lumps form. Add the bay leaf & allow to simmer for about 10 minutes until the flour has cooked out. Add the nutmeg, parmesan & salt and pepper to taste. Set aside.To AssembleIn a large baker add 1kg of the sauce, pasta, 100ml cream and 200g white sauce & combine together. Top with grated mozzarella & parmesan & bake at a high heat until browned. Enjoy with a fresh green salad and crusty bread.
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Fish Curry
Ingredients 400g white fish Coconut oil 2g fenugreek seeds 1 medium onion sliced 5g ginger chopped 3 garlic cloves chopped 2 green chillies chopped 1 sprig curry leaves 1 tsp ground coriander 1 tsp chilli powder 1 tsp turmeric powder 40g tamarind pulp 100ml water 60ml coconut milk Salt and pepper to taste 20ml coconut oil ½ tsp mustard seeds 2 shallots sliced 3 dried chillies 1 sprig curry leaves MethodHeat the coconut oil and add the fenugreek seeds. Add the onion, garlic, ginger, green chill and curry leaves. Saute until soft then add the chilli powder, turmeric, coriander and saute for a few minutes. Add the tamarind and water then the fish. Season with salt and pepper. Cook for about 10minutes until the fish is cooked. Add the coconut milk, stir and take off the heat. In a separate pan add the coconut oil, add the mustard seeds until they pop add the shallots, dry chilli and curry leaves. Saute until golden. Stir through the curry and serve.
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Vegetable Curry
Ingredients(serves 6-8) 1 sweet potato 1 zucchini 2 carrots 1 small bunch long beans 1 sprig curry leaf 1 tsp turmeric powder 1 green chilli chopped 150g grated coconut fresh 1 tsp cumin seeds ½ onion chopped 20ml coconut oil 50g yoghurt Salt MethodGrind the coconut, onion and cumin seeds to a paste. Cut the vegetables into 2 in lengths. Cook the vegetables and curry leaves, and chilli in a pan, adding a little water if needed. Add salt and turmeric. Add the paste and yoghurt and cook for a few minutes. Add the coconut oil and mix together. Serve hot with parathas.
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Chicken Curry
Ingredients (serves 8) 500g chicken cut into cubes (breast or thigh) 8 cardamon pods 6 cloves 1 cinnamon stick 1 large onion finely diced 2 tsp chopped ginger 3 garlic cloves crushed 1 sprig curry leaves 1 tomato finely sliced 1 tsp turmeric powder 1 tsp chilli powder 1 tsp coriander powder ½ tsp garam masala 100ml coconut milk Coconut oil Salt and pepper to taste MethodHeat some coconut oil in a pan, and add the cloves, cardamom and cinnamon. Add the onion, garlic, ginger and curry leaves. Sauté until the onions are soft and start to colour. Add the dry spices then the tomato and season with salt. Add the chicken and add just a small amount of water. Cook on low heat until the chicken is cooked. Add the coconut milk and season to taste. Serve with rice, raita and roti bread.
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Tea Brine Roast Chicken
Ingredients (serves 4-6)For the Chicken 1 large chicken (2kg) rinsed 1 large onion, peeled & roughly sliced ½ fennel bulb, washed & sliced into chunks, keeping together by the core 2 oranges, cut into wedges 500ml orange juice, reduced 1 tsp sweet smoked paprika 10-12 cocktail potatoes 4 fresh bay leaves 1 tsp chilli powder 40g sea salt, salt & pepper, to taste 2 tsp cumin Olive oil For the Brine 4 tea bags or 30g loose leaf tea 2 litres water 1 tbsp whole coriander seeds ½ tbsp whole fennel seeds 110g sugar 175g honey 1 orange, sliced ½ bunch fresh thyme MethodIn a saucepan bring the water to the boil. Add the teabags & steep for 10 minutes. Remove the tea bags/strain if using leaves. In a small pan dry roast the coriander & fennel seeds & toss until fragrant. Remove from the heat & place into a small bowl to stop them cooking. Add sugar, honey & salt to the tea mix & stir to dissolve. Add the spices & allow to cool completely. Submerge the chicken in the brine with the breast down, until completely covered & add the thyme & sliced orange. Cover & refrigerate overnight or for 24 hours. Preheat oven to 180°C. Whisk together the reduced orange juice, cumin powder, paprika & chilli powder, set aside in a bowl. Add some sprigs of thyme, the potatoes, wedges of fennel, onion & oranges & toss with a little salt pepper & olive oil. Place into the bottom of the cast iron pot. Drain chicken from marinade, pat dry with paper towels, stick a few wedges of orange into the cavity, ½ onion, a bay leaf & truss the legs & place in the cast iron pot. Drizzle over a little olive oil, salt & pepper & massage into the skin of the chicken, then drizzle over the orange juice mix & massage into the chicken. Pour over any remaining basting mix over the chicken, & then place the lid on the pot & place into a hot oven. Baste with its juices, every 15-20 mins & bake for about 1hr 15 mins until golden & the chicken juices run clear. Remove from the oven & allow to rest for 10-15 minutes. Serve hot.
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Thai Red Duck Curry
Ingredients (serves 8-10) 4 tbsp red curry paste 2 shallots, chopped 2 cloves garlic, chopped 6 red bird's eye chillies 1 tbsp galangal, chopped 4 lemongrass stalk, 2 finely chopped 1 tbsp coriander root, chopped 1L coconut cream 2 tbsp coconut oil 2 tbsp fish sauce 1 tbsp palm sugar 1 Chinese roast duck, cut into pieces (reserving the juice) 2 fresh, long, red chillies, halved & sliced, seeded 8 kaffir lime leaves ¼ pineapple, cut into thin slices 1 punnet baby corn, cut on half 1 can sliced bean shoots Lychees (optional) 1 punnet Cherry tomatoes, washed 6 boiled eggs, peeled 1 bunch fresh Thai basil leaves 1 lime MethodIn a food processor add the shallots, garlic, chopped lemon grass, coriander root, galangal and 3 chillies and blend to a smooth paste, add the red curry paste and combine. Place the coconut oil in a saucepan, and add the curry paste and fry on low heat for about 5 minutes. Slowly add the coconut cream and reserved duck juice. Add the fish sauce and palm sugar, bring to the boil and then add the duck, chillies, kaffir lime leaves, remaining 2 bruised lemon grass stalks and bean shoots, and simmer for another minute, then stir in the lychees if using, pineapple, baby corn, tomatoes and boiled eggs to warm through. Check seasoning and transfer to a serving bowl and stir through Thai basil. Serve with steamed rice.
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Spring Veg & Seafood Paella
Ingredients (serves 12) 6 chicken thighs, cut into four pieces each & marinate 500g Australian green prawns, peeled & marinate 250g Speck, cut into lardons 6 large unpeeled green prawns 300g broad beans, outer skin removed 1 bunched asparagus, blanched & sliced Handful green beans, blanched & sliced in half 2 garlic cloves, finely chopped 3 tbsp parsley, chopped 600g paella rice 2 good pinches of saffron 3 tbsp dill, chopped 200g fresh or frozen peas 200g mussels (about 20) 2½ -3L chicken stock 2 stalks celery, finely sliced ¼ fennel bulb, finely diced 2 lemon zest & juice 2 onions, finely diced 2 lemons, cut into wedges For the Chicken Marinade 1 clove garlic, crushed 4 sprigs marjoram or oregano, chopped 6 sprigs fresh thyme, chopped Juice of ½ lemon Zest of ½ lemon 20ml olive oil Salt & pepper For the Prawn Marinade Juice ½ lemon Zest ½ lemon 20ml olive oil 1 clove garlic, crushed 3 tbsp dill, freshly chopped Salt & pepper MethodFor the Chicken Marinade Combine all ingredients together and marinate for ½ hour. For the Prawn Marinade Combine all ingredients together and marinate for ½ hour. Heat a little olive oil in a paella pan & fry the chicken thighs until golden brown. Remove & set aside. Add a little olive oil & sauté the speck, onions & garlic, add the celery & fennel & fry very gently until soft, about 10-15mins. Stir in the rice, saffron & lemon zest, then add the stock & simmer, stirring occasionally, for about 20mins on medium heat until the rice is nearly cooked & season with salt & pepper. Add the chicken, prawns, mussels, lemon juice & cook until the rice is just cooked through & the prawns are cooked. Sprinkle over the peas, broad beans, beans & asparagus & cover with foil to heat through. Sprinkle over the herbs & arrange the lemon slices & serve hot. Garnish with a few cherry tomato halves.
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Potato & Cheese Pizza
Ingredients (makes 8 pizzas) 1x400g tub bocconcini 300g smoked cheese, grated 3 potatoes, very finely sliced 100g speck, finely sliced 4 sprigs rosemary, chopped ½ bunch thyme 100g unsalted butter, clarified 1 small garlic clove Olive oil ½ bunch spinach ¼ bunch parsley Salt & pepper 2 onions, sliced For the Dough 10g dry yeast 750g 00 flour 10g salt 500-600ml warm water MethodFor the DoughCombine together all ingredients & knead until a nice smooth ball. Cover in bowl and allow to double in size. Divide into 8 portions and roll out into thin rounds.Blanch the spinach & parsley quickly in boiling water, drain & squeeze out excess water. Puree in a Vitamix/food processor with salt to taste & add enough clarified butter to puree the mix. Set aside. Sauté the onion until caramelised and set aside. Toss the potato slices with a little olive oil, salt, pepper & a little fresh thyme & cover & place in the microwave & cook for about 2-3 mins to soften slightly. Chop the rosemary & thyme add the clove of crushed garlic & mix with enough olive oil to make a drizzling oil. Season with salt & set aside. On each pizza base spread a layer of the spinach sauce. Sprinkle over smoked cheese. Layer the sliced potato & then dot over broken bocconcini balls. Place a few thin pieces of speck over the top & cook in the pizza oven until golden & the base is cooked. Drizzle herb oil & sprinkle with caramelised onion. Sprinkle chilli flakes if you like it spicy, or a little squeeze of lemon if desired. Serve hot.
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Lamb Salad
Ingredients Salad BBQ lamb, sliced (see pizza recipe) 1 red onion, sliced 2 tomatoes, sliced in rounds ¼ bunch parsley, leaves picked ½ bunch mint, leaves picked 2 radishedrocket ¼ iceberg lettuce, roughly chopped 1 witlof 50g kalamata olives 1 cucumber peeled & sliced 1 celery heart, leaves picked & chopped 1 tin chickpeas rinsed 1 red capsicum sliced Dressing 1 clove garlic, finely chopped 1 tsp dried Greek oregano 3 tbsp lemon juice 2 tbsp chopped parsley 3 tbsp olive oil Pepper & sea salt MethodUse the Veggie Twister slicing blade to cut radish. Place salad ingredients in a mixing bowl & gently toss with the dressing. Arrange in a bowl with slices of lamb.DressingCombine all ingredients in a shaker and pour over salad.
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