New Recipes
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
Ingredients 800g lamb shoulder, cut into small cubes 450g Basmati rice 4 onions finely, sliced 1 inch piece ginger, minced 3 garlic cloves minced 3 green chillies, chopped 300g natural yoghurt 3 tsps garam masala 1 tsp cumin seeds 10 green cardamom 5 brown cardamom 1 tsp turmeric 10 cloves 3 star anise 1 cinnamon stick 1 tsp black peppercorns 3 bay leaves 1 tsp fennel seeds 2 Tablespoons of milk soaked with a pinch of saffron A handful of chopped mint and coriander leaves 1 Tblspn ghee 50ml lemon juice 1 tsp of red chilli powder 100g peas 1 chilli, finely chopped toasted flakes almonds and cashews to garnish fried curry leaves to garnish MethodHeat a pan with 750ml water and add green cardamom, brown cardamom, peppercorns, cinnamon stick, cloves, star anise, fennel seeds, bay leaves and bring to the boil then turn off the heat and allow to steep. Strain. Combine ginger, garlic, garam masala, chilli powder, turmeric, chilli and fresh herbs in a bowl, add a little oil and the lamb. Allow to marinate several hours or overnight. Wash the rice in cold water until it runs clear. Heat a little oil and ghee in a pan and add the onions and fry until golden. Remove from the pan. Add the lamb to the pan and cook until browned. Add yoghurt and half the browned onions, lemon juice and simmer until tender. In another pan heat a little ghee and fry the rice. Add half of the strained spice stock and cover for a few minutes until absorbed. In a heavy based pan layer 1/3 of the rice then half of the lamb and sprinkle over half the peas and more chopped herbs, repeat and top with rice. Pour over the remaining spice stock, sprinkle over the saffron milk and seal the pan tightly with a lid. Put the pot on high heat then place in the oven for 30-40 minutes. Serve in a large bowl and sprinkle over fried onions, fried curry leaves and toasted almond flakes and toasted cashews.
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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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Pumpkin Gnocchi Bake
Ingredients 1kg potato gnocchi 800g pumpkin, peeled & finely sliced 150g parmesan, finely grated 1 red onion, finely sliced 2 tblspns olive oil 100g baby spinach 2 garlic cloves, crushed 3 tblspns sage, chopped 4 tblspns fresh thyme ½ tsp ground nutmeg 5 bay leaves salt and pepper 400g bocconcini, chopped 600g cream 2 egg yolks 20g butter Method Boil the gnocchi in salted boiling water for a few minutes until cooked. Drain and drizzle with a little olive oil. Place in a large bowl and combine with all other ingredients except the parmesan, bocconcini & butter. Place into a large buttered baking dish & dot around the bocconcini. Sprinkle with grated parmesan & butter then bake at 180oC until golden. Serve hot with a green salad.
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Miso Soup
Ingredients 6 tblpns white Miso 1 litre chicken stock 2 spring onions, sliced 200g Mixed mushrooms (enoki, oyster, shitake) small handful bean sprouts 6 pieces fried tofu, diced 100g fresh firm silken tofu, cut into cubes 1 bunch Asian greens, roughly chopped (bok choy/Chinese broccoli/choy sum) baby corn, cut into small pieces 1cm ginger, finely sliced chilli flakes (optional) Shichimi Togarashi (optional) (Japanese 7 spice mix) rice vermicelli noodles (optional) soy sauce, to taste sesame oil MethodHeat the stock and add the miso paste. Add the tofu, mushrooms, Asian greens and baby corn. Season to taste with soy and sesame oil, serve in bowls and garnish with ginger, spring onion, rice noodles and chilli flakes. Sprinkle with shichimi togarashi if using.
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Korean Chilli Prawns
Serves 4Ingredients 18 large Australian green prawns 1 tblpn Korean hot chilli paste 1 lemongrass stalk, minced 1 clove garlic, minced 1 tsp ginger, grated 1 tsp toasted sesame seeds spring onion & coriander, to garnish 1 tspn sambal olek ½ lemon juice 1 tsp sesame oil ½ tsp chilli powder 1 tsp sweet paprika 20g butter salt to taste Method Combine all ingredients except the butter in a bowl and mix well. Allow the prawns to marinate for about 1 hour. Heat a grill pan or wok & cook the prawns for a few minutes either side until cooked through. Add the butter and allow to combine. Taste for seasoning and add more lemon juice or salt to taste. Serve with rice and sprinkle with chopped spring onion, coriander and sesame seeds.
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Beef Bulgogi with Bibimbap
Serves 4-6IngredientsBibimbap Sauce 80g miso paste ½ cup water 1 tblspn Korean hot chilli paste 1 teaspoon chilli powder 1 teaspoon paprika 3 tablespoon sesame oil 3 tablespoon sugar 3 cloves garlic crushed 2 teaspoon rice vinegar 3 tablespoon roasted sesame seeds Beef Bulgogi 1 sirloin steak cut into thin strips 40ml soy sauce 3 cloves garlic, crushed 2 tblspns white sugar 2 tablespoons sesame seeds 20ml sesame oil 1 tablespoon honey 1cm grated ginger 1 tsp Korean chilli paste 1 tsp sambel olek ½ teaspoon ground black pepper For the Bibimbap 3 cups steamed white rice 1 small cucumber, peeled and sliced ¼ red onion, sliced 50ml white vinegar 5 radishes, finely sliced 1 tsp black sesame seeds 1tsp sesame oil 4 cups baby spinach 1 pkt bean sprouts 1 carrot julienned 1 small head of broccoli, cut into florets steamed and set aside 1 avocado, sliced 200g enoki mushrooms 500g mixed mushrooms sliced (oyster/shitaki/ pearl) chilli flakes 1 zucchini, peeled and julienned 2 spring onions, sliced Sesame oil Soy sauce 6 cloves garlic, crushed 2 eggs, soft boiled or fried Sesame seeds Kimchi (optional) MethodBibimbap SauceCombine all ingredients together and season to taste.Beef BulgogiCombine all ingredients together and marinate for 1 hour. Heat a grill plate and sear the steak slices on both sides. Serve as an accompaniment to Bibimbap. For the BibimbapSeason the cucumber and red onion together with a little salt and set aside for ½ hour. Add vinegar and set aside. Mix the sesame oil, radish, black sesame seeds and season with salt and pepper. Set aside. Heat a wok with a little oil and add the enoki mushrooms. Season with salt, pepper and sesame seeds. Set aside. Heat the wok with a little oil and add a little garlic. Add the mushrooms and sauté a few minutes, season with a little soy sauce, pepper and chilli flakes. Set aside. Blanch the bean sprouts in boiling water then drain and squeeze out the excess water. Toss in a hot wok with spring onions, salt, pepper and soy sauce. Set aside. Sauté a little garlic and carrot add sesame seeds and set aside. Sauté the spinach and add a little garlic then season with salt and pepper. Sauté the zucchini with garlic and chilli flakes and set aside. Divide the steamed rice amongst 4 large bowls, and arrange the assorted vegetables on top. Top with and egg and sprinkle sesame seeds, spring onion then serve with bulgogi beef and Kimchi on the side and a good dollop of Bimimbap sauce.
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