New Recipes
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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Cous Cous Stuffed Turkey & Cranberry Tajine
Ingredients (serves 10-12) For the Tajine 200g dried apricots 2 cinnamon sticks 4 bay leaves good pinch saffron 50g frozen cranberries 1 tblspn Ras el hanout 1 onion, diced 500ml-1L chicken stock 1 zucchini, cut into chunks 1 eggplant, cut into chunks 10-12 baby carrots For the Stuffing 1kg turkey breast, skin on 1 orange zest Juice ½ lemon 1 clove garlic crushed 80g cous cous 20g currants ½ carrot grated ½ onion diced 20g flaked almonds, toasted 20g dried cranberries, chopped 2 tblspns parsley, chopped ½ stick celery diced 1 tblspn olive oil 100ml vegetable stock salt & pepper to taste pinch cinnamon ½ tsp Ras el hanout ¼ tsp chilli flakes MethodFor the StuffingBoil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.For the TagineIn a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.
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Crayella
Ingredients (serves 10-12) 3 crayfish tails cut in half 3 large pieces white fish cut in half 4 ripe tomatoes, peeled and chopped 2 red capsicums sliced 2 onions sliced 1 tbsp sweet paprika 650g calasparra rice 100ml dry white wine 3 cloves garlic chopped 2-2.5L chicken, fish, or vegetable stock 2 lemons sliced in wedges ¼ bunch parsley, chopped 1g saffron threads steeped in 50ml warm water MethodPlace paella pan on a low flame, add a little olive oil, then add onions, garlic, red capsicum and sauté until soft. Add rice, paprika, and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Season the crayfish and fish with salt and pepper and arrange on top of the rice. Cover with foil. Cook for about 10 minutes until fish is cooked. Turn off the heat and allow to rest for about 10 minutes. Garnish with lemon wedges & sprinkle over chopped parsley.
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Stir fry Chicken
Serves 4-6Ingredients 1 chicken breast, finely sliced 1 egg white cornflour 1 garlic clove, finely chopped ½ inch piece ginger, finely sliced 2 spring onions, cut into small chunks 10-12 dried chillies ½ head broccoli, cut into florets small handful toasted cashews soy sauce sweet sauce sesame oil Method Marinate the chicken with egg white, a teaspoon of cornflour, a dash of soy sauce & a little white pepper for about 30 minutes. Dust each piece with cornflour. Heat some oil in a wok, add the chicken and fry until crisp. Drain and set aside. In a hot wok add a little oil, then add the garlic, ginger and chillies, followed by the broccoli and toss for a few minutes. Add the chicken and then season with a little soy sauce, sweet soy and a pinch of salt. Add the spring onion and cashews. Drizzle with a little sesame oil and place on a serving plate. Serve with steamed rice.
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Greek Style Paella
Serves 10-12 Ingredients 500g orzo/risoni 6 loukanika sausages (Greek sausages, cut into large chunks) 2 red capsicum, roughly chopped 1 onion, roughly chopped 2 garlic cloves, roughly chopped 2 chillies, sliced 1 tspn smoked paprika 3 tspn tomato paste 5 bay leaves 1.5-2 litre chicken stock 100mL ouzo (optional) 250g peas (optional) 500g mussels 1 large squid, cleaned & sliced 12 green prawns, butterflied 5 fillets garfish, cut in half parsley, to garnish dill, to garnish lemon wedges, to garnish 1 punnet cherry tomatoes, lightly roasted 80g feta, crumbled (optional) Method Cook the orzo in 1 litre of chicken stock for about 10 minutes until almost cooked through, then set aside. In a paella pan gently fry the sausages until golden, remove & set aside, then fry the capsicum, onion, chilli & garlic until softened. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper. Add ouzo, then add the orzo & stir together. Add enough stock to cook the orzo through and wet the mix. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes. Sprinkle over the peas, cover & allow to rest for about 15 minutes. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges.
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Greek Meatballs in Lemon Sauce
Serves 4-6Ingredients 300g lamb mince 250g pork mince 4 eggs (1 egg in the balls and 3 for the soup/sauce) 3/4 cup cooked rice 1 litre stock ½ cup parsley, chopped 1/2 cup dill, chopped 1/2 cup mint leaves, chopped 1/2 tsp salt 1/2 tsp fresh cracked black pepper 1/2 tsp onion powder 1 lemon zest 3 eggs juice of 2½- 3 lemons pinch of salt MethodCombine the minced meats, rice, 1 egg, herbs, lemon zest, salt, pepper together and mix well. Roll into balls. Put the stock in a pan and heat. Gently add the meatballs .The stock should come to about ¾ up the side of the meatballs. simmer, covered, for about 15 minutes. Set aside, whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt. Remove 500mls of the hot meatball cooking liquid and while whisking the egg mixture, ladle the stock into the eggs stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't over heat the sauce as the eggs will scramble. Serve the meatballs in shallow bowls and top with the sauce. Garnish with fresh parsley, dill and mint.
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Moroccon Lamb Shanks With White Beans
Serves 6-8 • 5 lamb shanks (cut in half)• 4 parsnips, cut into large dice• 2 carrots, cut into large dice• 2 stalks celery, cut into large dice• 1 small suede, cut into large dice• 6 tomatoes, cut into chunks• 2 Tblspns ras el hanout• 2 cinnamon sticks• 2 cloves garlic, roughly chopped• 2 inch piece ginger, roughly chopped• coriander/parsley, to garnish• 1 onion, diced• 2 chillies• 4 bay leaves• 5 sprigs thyme• salt• pinch of saffron• 500g white beansCook the white beans on a gentle simmer with bay leaves, thyme & 2 litres of water. Cook until tender and set aside. You may need to top up with water and reserve the liquid.In a cast iron pot heat a little oil and sear the lamb shanks and season with salt and pepper. Set aside. Add the garlic,ginger, onion and vegetables except the tomatoes & sauté for a few minutes.Add the chillies, cinnamon, ras el hanout, saffron, lamb, tomatoes and season with salt. Cover with water or bean cooking liquid & simmer for about 2 hours until the lamb is tender. Add the beans and garnish with fresh coriander and parsley.
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Lamb Biryani
Serves 6-8 as a main dish INGREDIENTS Spice Stock 750ml water 10 green cardamom pods 5 brown cardamom pods 10 cloves 3 star anise 1 cinnamon stick 1 tsp black peppercorns 3 bay leaves 1 tsp fennel seeds Lamb 800g lamb shoulder, cut into small cubes 1-inch piece ginger, minced 3 garlic cloves, minced 3 green chillies, chopped 1 fresh chilli, finely chopped 3 tsp garam masala 1 tsp red chilli powder 1 tsp turmeric Handful of chopped mint & coriander leaves 300g natural yoghurt 50ml lemon juice Rice & Onions 450g Basmati rice 4 onions, finely sliced 1 tbsp ghee A little oil, for cooking For Layering 100g peas 2 tbsp milk infused with a pinch of saffron Extra chopped mint & coriander leaves To Garnish Fried onions Fried curry leaves Toasted almond flakes Toasted cashews METHOD 1. Marinate the Lamb Combine the lamb, ginger, garlic, chillies, garam masala, chilli powder, turmeric and herbs in a bowl. Mix well and marinate for several hours or overnight. 2. Preheat the Oven Preheat the oven to 180°C. 3. Prepare the Spice Stock Place all Spice Stock ingredients in a saucepan and bring to the boil. Remove from the heat, allow to steep for 15 minutes, then strain and reserve the liquid. 4. Cook the Lamb & Onions Heat a little oil and the ghee in a large pan. Add the onions and cook until golden brown. Remove and set aside. Add the lamb to the same pan and cook until browned. Stir in the yoghurt, lemon juice and half of the cooked onions. Simmer until the lamb is tender. 5. Cook the Rice Wash the rice in cold water until the water runs clear. Heat a little ghee in a saucepan and fry the rice briefly. Add half of the spice stock, cover and cook until most of the liquid has been absorbed. 6. Layer the Biryani Layer one-third of the rice into a heavy-based ovenproof casserole or cast-iron pot. Top with half of the lamb mixture, half of the peas and some of the herbs. Repeat the layers and finish with the remaining rice. Pour over the remaining spice stock and saffron milk. 7. Bake & Serve Seal the pot tightly with a lid and bake for 30-40 minutes. Transfer to a serving bowl and garnish with the remaining onions, fried curry leaves, toasted almond flakes and toasted cashews. Serve immediately. TOOLS Round 32.5cm 7L Cast Iron Casserole Pot Mortar & Pestle Wooden Chopping Board Wood Rice Spoon
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Butter Chicken
Serves 8-10Ingredients 1kg chicken thigh, cut into cubes 1 onion, finely chopped 2cm piece ginger, minced 1 red chilli, finely sliced 20ml lemon juice 4 cloves garlic, minced 60g blanched almond meal 180g natural yoghurt 1 tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp turmeric 1 tsp garam masala 6 cardamom pods 1 cinnamon stick 1 tin crushed tomatoes 1 tblspn tomato paste coriander leaves, to garnish 80ml cream salt, to taste oil or ghee MethodMix together the yoghurt, lemon juice, garam masala and chicken & marinate for several hours or overnight. Heat a little oil or ghee in a pan & add onion, garlic, ginger and fry until tender. Add chilli powder, fresh chilli & cook for a few minutes, add the cumin, cinnamon stick, cardamom pods, ground coriander, turmeric & season well with salt. Add the chicken & cook for a few minutes. Add the crushed tomato, tomato paste & almond meal & cook on a low heat for 15-20 minutes until tender. Stir in the cream & serve with rice, fresh coriander, fresh chilli and spinach raita.
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