New Recipes
Turkey Meatball Tajine
Ingredients (serves 8-10)For the Meatballs 1kg turkey mince 1 small onion, grated 1 clove garlic, minced ½ inch ginger, grated 1 fresh chilli, chopped 1 tsp paprika 1 lemon zest 1 egg 1 tbsp chermoula powder 1 tsp ground cumin 1 tsp ground coriander 5 tbsp parsley, chopped ½ bunch coriander, chopped Salt & pepper to taste For the Sauce 4 tomatoes diced (or 1 tin chopped tomatoes) 1 tsp coriander seeds, toasted 1 tsp cumin seeds, toasted 1 fresh chilli, chopped 1 tbsp olive oil 1 onion, diced 1 clove garlic, minced ½ inch ginger, grated 2 cinnamon sticks 1 lemon, juiced 300ml chicken stock Salt & pepper to taste 1 chilli finely sliced to garnish 2 tbsp preserved lemon, finely sliced to garnish Mint, coriander & toasted flaked almond to garnish MethodFor the MeatballsMix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down. Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.
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Salt Baked Chicken
Ingredients 1 whole chicken 2 egg whites 600g flour 600g coarse salt 4 stalks rosemary chopped Water if needed 2 bay leaves 20g butter 1 few sprigs fresh thyme A few sprigs sage Pepper ½ lemon sliced 1 stalk Rosemary A few sprigs marjoram MethodWash and pat dry the chicken. Carefully slip your finger under the skin of the chicken breast and place the sage leaves and bay leaves and small knobs of butter under the skin of the breast and the legs. Place the sliced lemon and extra herbs in the cavity and tie the legs together. In a large bowl combine the flour, chopped rosemary, salt and eggwhites. Add a little water if needed, to make a dough. On a lightly floured work surface roll the dough out to a large oval and place the chicken in the center and completely cover the chicken. Bake 180°C for about 1hour 45mins. Allow to rest for ½ before opening. Crack or cut the crust, discard and enjoy a delicious juicy roast chicken. Perfect to crack open at a picnic!
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Chorizo Potato Bake
Ingredients 4 potatoes cut into wedges 2 garlic clove Olive oil 1 lemon juiced 2 tsp smoked paprika 1 tsp dried oregano 1 tsp cumin seeds 1 red capsicum sliced 1 red onion sliced 1 chorizo sliced 2 corn kernels removed ½ punnet cherry tomatoes 3 tbsp parsley 120g green olives ½ lemon cut into wedges MethodCrush garlic and combine with lemon juice, paprika, oregano, and cumin. Add the potato, chorizo, capsicum and green olives. Bake in the oven at 180°C for about ½ hour until the potatoes are tender. Add cherry tomatoes and corn kernels and bake a further 15mins. Serve warm sprinkled with chopped parsley and lemon wedges.
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Homemade Pasta
Ingredients 200g ‘00’ pasta flour 1 egg 1 egg yolk Pinch of salt Water 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.
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Crepes
(makes about 24) 250g plain flour 500ml milk 3 eggs 100g butter melted Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with little to no colour. Pear and gorgonzola When the crepe is turned crumble small chunks or gorgonzola, fold and place on a serving plate. Sprinkle over walnuts and sliced pear and drizzle with honey or maple syrup. Lemon cream and berry Whip 250g softened cream cheese with 150g cream. Fold in 400g lemon curd. Spoon into the centre of crepe and add some sliced strawberries and blueberries. Roll and arrange on a serving plate. Garnish with a dollop of lemon cream, extra berries and dust with icing sugar . Chickpea crepes (GF /V/Vegan) makes about 8 30ml olive oil 150g chickpea flour ½ tsp salt 1 tsp onion powder 1 clove garlic grated 1 tsp ground turmeric Pinch chilli powder 2 spring onions finely chopped ¼ bunch coriander chopped 300ml water room temp. Method Combine all ingredients in a bowl and season to taste. Cover and set aside to thicken for at least ½ hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with no colour. Fill with potato mix and serve. For the filling 2 potatoes 50g peas 1 tsp turmeric Salt 2 tablespoon veg oil 2 cloves garlic crushed ½ inch piece ginger crushed 1 small red onion sliced 1 tblspn mustard seeds 2 spring onions finely sliced ¼ bunch coriander chopped 2 stems curry leaves 1 green chilli sliced Wash and dice the potatoes and place in a saucepan. Cover with water and season well with salt and turmeric. Bring to the simmer until tender and strain. Heat the oil in a pan and when hot add the mustard seeds and curry seeds. Allow them to ‘pop’ and then add the garlic, ginger, green chilli and onion. Fry until soft. Add the potatoes, peas and herbs and season to taste. Spoon into the centre of the chickpea crepe and serve with raita, coconut relish and tomato kasundi.
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Spanish Style Roast Chicken
Ingredients(serves 6-8)For the Chicken 1 whole chicken 2 chorizo, roughly chopped 1 large red onion, sliced 3 cloves garlic 2 large sprigs rosemary Olive oil ½ tsp smoked paprika 1 punnet cherry tomatoes 1 red chilli, roughly chopped Salt and pepper 1 lemon zest and juice 800g cocktail potatoes, cut in halves 1 large red capsicum, roughly chopped For the Marinade 1 garlic clove, crushed 1 tsp smoked paprika 3 tbsp fresh thyme, chopped 1 lemon zest & juice 40ml sherry vinegar 1 tsp ground cumin Salt & pepper, to taste MethodIn a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.
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Cuban Roast Chicken
Ingredients (serves 6) 1 whole chicken 2 tbsp cajun spice mix 1 small onion sliced Salt to taste Mojo sauce For the Mojo Sauce 1 bunch coriander 1 tsp ground cumin 2 tsp dried oregano 10 cloves garlic 1 small yellow capsicum 1 chilli 200ml orange juice 100-150ml olive oil 120ml lime juice 120ml lemon juice MethodWash the chicken and cut in half. Rub with Cajun spice mix and salt. Pour over ½ the mojo sauce and sliced onion and cover and place in the fridge for several hours or overnight. Roast at 170°C for about 1hour 15mins until cooked and golden, allow to rest for 10 minutes before cutting. Serve with fresh lime and additional mojo.For the Mojo SauceCombine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.
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Roast Barramundi
Ingredients (serves 3-6)For the Barramundi 3 pieces barramundi 50ml olive oil 1 lime juiced 1 orange juiced 3 cloves garlic 3 spring onions finely sliced Salt and pepper to taste 1 tsp cajun spice mix For the Salsa 2 tbsp coriander 1 spring onion finely sliced 80g pineapple diced 1 small Lebanese cucumber diced ½ grapefruit ½ orange 1 green chilli MethodFor the BarramundiCombine all ingredients together and marinate for ½ hour. Place on a lined tray and bake at 180°C for about 15 minutes until cooked through. Serve with pineapple salsa.For the SalsaSegment the orange and grapefruit and cut into small pieces. Combine all ingredients in a bowl and season with salt pepper and olive oil.
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Indian Roast Lamb
Ingredients 1 leg of lamb 4 bay leaves ½ tsp cinnamon powder 3 brown cardamom pods 4 green cardamom pods 3 cinnamon sticks 2 tbsp minced garlic 2 tbsp minced ginger 2 tsp chilli powder 180ml malt or coconut vinegar 1-2 tsp salt to taste Black pepper to taste 100g crispy fried onions (you can make your own or use bought crispy fried onions generally found at the Asian grocers) MethodCombine all ingredients together in a bowl and massage over the lamb, then allow to marinate for several hours or overnight. Cut 5 long sheets of baking paper & wet to soften. Lay 3 sheets down slightly overlapping each other & place the lamb in the center. Place the remaining 2 sheets on top and wrap the lamb at the ends and tie the ends with string. Tie the middle section with string & place in a roasting tray and roast at 170°C for about 2-2½ hours. Remove from the oven and rest for about 10-15 minutes. Remove from the wrapping & slice, spoon over all the roasting juices. Serve with coriander yoghurt sauce, pineapple relish, rice & dhal (recipes online).
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Pumpkin and Chickpea Quick Curry
Ingredients ½ pumpkin cut into large chunks 2 cinnamon sticks 1 chilli finely sliced 2 stalks curry leaves 1 inch piece ginger grated ½ tsp ground turmeric Salt and pepper to taste 200ml coconut milk 1 can chickpeas rinsed and drained 1 onion finely sliced ¼ tsp ground cinnamon 3 tbsp coconut oil ½ tsp mustard seeds 3 tbsp shredded coconut lightly roasted Toasted cashew nuts to garnish Method In a large saute pan add the pumpkin, chilli, ginger, salt and pepper, turmeric, curry leaves, and chilli powder and add about 4-500ml water. Cover and cook for about 10-15 minutes until just tender. In mortar and pestle crush the mustard seeds and toasted coconut and add to the pumpkin with the coconut milk and chickpeas. Season taste with salt pepper or sugar if needed. Simmer for a few minutes to thicken the sauce. Heat the coconut oil in pan and add the onion. Cook on medium heat stirring occasionally. When they start to get colour keep stirring until deep golden. Add a pinch of salt, cinnamon and if desired a pinch of brown sugar. Remove from the heat and use to garnish the pumpkin curry.
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Quick Prawn Curry
Ingredients 500g uncooked Australian prawns ½ tsp ground turmeric 2 cinnamon sticks 1 tsp ground cumin Salt to taste 2 fresh bayleaves 4 green cardamom pods 1 onion finely diced 2 garlic cloves crushed 1 inch piece ginger grated 4 green chillies cut in half 200ml coconut milk 1 tomato sliced in chunks Fresh coriander to serve 1 lemon or lime to serve MethodHeat a little oil in pan and add the onion, garlic, ginger, cardamon, cinnamon, and bay leaves. Saute until the onions are soft and add the cumin, turmeric, chilli, coconut milk, and prawns and season to taste. Cook for a few minutes until the prawns are cooked. Add a squeeze of lemon of lime juice. Add the chunks of tomato and a little fresh coriander.
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Fried Moroccan Chicken
Ingredients 2 chicken breasts sliced into small pieces 80g panko bread crumbs 200g plain flour 40g corn flour 200ml buttermilk 2 tsps chermoula 1 tsp salt and pepper 1 tsp smoked paprika 1 tsp dried thyme oil for frying Lemon or lime to serve MethodCombine the paprika, chermoula and thyme with the buttermilk .Add the chicken and marinate for several hours or overnight. Combine the flours and bread crumbs and season well with salt and pepper. Add the chicken and toss around until well coated. Heat a pan with oil and fry the chicken until golden and crunchy. Serve with a good squeeze of lemon or lime and a zesty lime yoghurt sauce.
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