New Recipes
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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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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