New Recipes
Stuffed Banana Capsicums
Ingredients 150g long grain rice 500g chicken breast 1 brown onion finely chopped 2 cloves garlic finely chopped 2 stalks celery finely chopped ½ bunch Parsley chopped 60g baby capers Juice 2-3 lemons ½ bunch dill chopped 10g Marjoram 6 sprigs fresh thyme 18-20 green banana capsicums 200g spinach chopped 500ml vegetable or chicken stock extra stock to bake 3-4 tomatoes sliced olive oil MethodSlice the chicken in thin slices and chop to mince with a sharp knife. Heat a little oil in a pan and sauté the celery, onion and garlic until soft. Add the marjoram and thyme and cook until the chicken is cooked. Add capers and rice and season to taste. Add the stock, cover and cook until the rice is cooked. Add the spinach until wilted and stir in the herbs, (parsely & dill) allow to cool until manageable. Remove the top and seeds from the capsicum and stuff tightly with filling. Arrange tightly in a deep baking dish. Pour in about 1 cm of stock and juice of 2-3 lemons. Bake in a hot oven until starting to soften. Arrange tomato slices over the top and season with salt and pepper. Bake until capsicums are soft. Serve hot with garlic yoghurt optional.
Learn more
Christmas Ham
Ingredients 1 leg ham (8-10kg) cloves, to stud rosemary, thyme and bay leaves to garnish Glaze Ingredients 400ml apple cider 140g Dijon mustard 120ml maple syrup 300g brown sugar 3 cinnamon sticks 1 inch piece of ginger, roughly sliced 80ml apple cider vinegar 1 orange zest MethodCarefully remove the skin from the ham and score the fat into diamonds/squares. Stud each square with a whole clove. Combine glaze ingredients in a saucepan & reduce until a syrup consistency. Baste ham with glaze and place in a hot oven 170°C with a tray of water at the base of the oven. Cook for 1.5-2 hours basting regularly until golden and delicious. Garnish with fresh herbs and enjoy hot or cold.
Learn more
Asian Style Coleslaw
Serves 4-6Ingredients ¼ Chinese cabbage, finely shredded ¼ red cabbage, finely shredded 2 spring onions, sliced 1 carrot, julienne ½ red pepper, sliced 4 brussel sprouts, shredded (optional) 1 cup bean sprouts 100ml rice vinegar 40ml grapeseed or sesame oil 1 garlic, crushed 1 tbsp grated ginger 2 tbsp soy sauce toasted sesame seeds, to garnish MethodIn a large bowl combine all salad ingredients together. In a small bowl combine all the dressing ingredients and season to taste. Combine the salad together with the dressing and toss well. Place into serving bowl and sprinkle with sesame seeds.
Learn more
Tomato Walnut Salad
Serves 6-8Ingredients 6 ripe tomatoes 120g walnuts, chopped ½ bunch parsley, chopped ¼ bunch mint, chopped ½ red onion, finely sliced 1 red chilli, finely sliced pomegranate molasses, to taste 1 tsp sumac olive oil salt and pepper pomegranate seeds (optional) MethodCut the tomatoes in quarters and remove the seeds . Chop into a small dice and combine with onion, chilli, walnuts and herbs . Season with pomegranate molasses, sumac, olive oil and salt and pepper.
Learn more
Salt and Vinegar Potatoes
potatoes white vinegar water salt & pepper rosemary garlic olive oil Cover potatoes in 2/3 vinegar 1/3 water and season well with salt. Boil until tender then drain. Place in a bowl and crush slightly, drizzle with olive oil and add a few cloves of garlic, some rosemary and season with salt and pepper. Place on a lined roasting tray and roast in a hot oven until golden and crispy.
Learn more
Prawn Linguine
• 3 punnets cherry tomatoes• olive oil• zest of 1 lemon• 1 tsp fennel seeds• 1 chilli, sliced• 2 cloves of garlic, sliced• salt and pepperCombine ingredients in a bowl & toss to coat the tomatoes. Place on a lined tray in a hot oven and roast until starting to blister. Set aside.• 600g Australian prawns, peeled• 2 cloves garlic, crushed• 1 tsp smoked paprika• juice of ½ lemon• salt and pepperCombine ingredients & allow prawns to marinate for ½ hour.• 2 small fennels, sliced• zest of 1 lemon• 1 tsp chilli flakes• juice of ½ lemon• salt and pepperCombine ingredients & roast the fennel in a hot oven until tender.• 400g good quality linguini boiled in salted water, strained reserving some of the cooking liquid.• 1 tsp smoked paprika• 1 tbsp tomato paste• ½ bunch parsley, chopped• ½ bunch dill, chopped• 1 lemon flesh, finely diced• 40g butter• juice of 1 lemon• 1 chilli, sliced• 3 garlic cloves, choppedIn a large pan melt the butter and add the chilli and garlic. Add the prawns & toss until cooked through. Add the linguini, the smoked paprika & tomato paste. Toss and add the fennel and roasted tomatoes. Season with salt and pepper, add the lemon and lemon juice to taste and add the chopped herbs. Serve immediately.
Learn more
Mexican Paella
• 6 chicken thigh fillets cut in half• juice of ½ lemon• salt and pepper• 2 tsp ground cumin• 1 tsp ground coriander• 1 tsp chilli powder• 1 tsp smoked paprika• 2 tsp dried oregano• 2 cloves garlic, crushed• 1 tsp onion powder• 2 tbsp olive oilMarinate the chicken for a few hours or overnight.• 4 tbsp chipotle chillies in adobo sauce• 3 tsp ground cumin• 2 tsp ground coriander• 1 onion, diced• 1 long red chilli, chopped• 3 cloves garlic, crushed• 2 celery stalks, diced• 1 tin corn kernels, drained & washed• 1 tin black beans, drained & washed• 1 litre chicken or vegetable stock• 2 tsp black pepper, crushed• 1 red capsicum, diced• 500g paella rice• 60ml lime juice• salt and pepper• 2 tsp smoked paprika• 3 tsp dried oregano• 1 tin diced tomatoes• juice of 3-4 limes To garnish• fresh coriander• crispy tortilla strips• ¼ red onion finely sliced• 2 tomatoes sliced• fresh limes/juice• feta/queso blanco (optional)• Sour cream, lime zest saltIn a seasoned paella pan add a little olive oil & sear the chicken on both sides. Set aside. Add the garlic, onion, chilli, celery and saute for a few minutes. Add the rice and dry spices stir well and add the adobo sauce, tomatoes & slowly add the stock. Cook on low heat and sprinkle with corn, diced capsicum & black beans. Add lime juice, salt and pepper and add the chicken, cover & allow to cook for about 15 minutes until the rice is tender. Set aside & allow to rest for 15-20minutes. Serve with fresh tomato, red onion, coriander, sprinkle with queso blano, crispy tortilla strips and a good squeeze of lemon or lime juice. Serve with lime sour cream on the side.
Learn more
Mexican Chicken Empanadas
Ingredients 1 packet good quality puff pastry sheets, thawed olive oil 1 can black beans, rinsed and drained 1 red capsicum, diced 2 stalks celery, diced 1 red onion, diced 4 cloves garlic, crushed 1 red chilli 500g turkey/chicken or pork mince 2 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 2 tsp dried oregano 1 tsp dried thyme 1 can diced tomatoes 1 tbsp tomato paste 2 tbsp chipotle chilli in adobe sauce 200ml stock/water 60g frozen peas Salt and lemon juice, to taste 2 spring onions, finely sliced 4 tablespoon coriander leaves, chopped 1 egg, to glaze sesame seeds, to sprinkle MethodHeat a little olive oil in a frypan, add the onion, celery, red capsicum, garlic and chilli. Sauté for a few minutes until soft. Add the black beans, mince-meat and cook for a few minutes. Add the spices, tomato paste, tomatoes and chilli sauce. Add a little stock or water to loosen and cook until tender and the liquid is absorbed. Add peas, salt and lemon juice to taste. Allow to cool and add the coriander and spring onion.Roll out the puff pasty and cut into circles. Spoon a heaped teaspoon of filling into the centre and then fold the edges onto themselves to seal, working around the semi-circle. Place on a lined tray and continue with the remaining mix. Glaze the top of the pastry with beaten egg and sprinkle with sesame seeds. Place in a hot oven at about 200C and bake until golden, approximately 15 minutes.Serve with lime & sour cream.
Learn more
Lemon Whoopie Cakes
Ingredients 225g self raising flour 2 eggs 1 lemon zest and juice 150g caster sugar 150g butter at room temp 60ml milk Lemon Butter (make in advance) 2 eggs 100g sugar 50ml lemon juice 50g butter, diced & chilled 2g cornflour 100-200ml whipped cream Strawberries MethodHeat oven to 170°C. Beat the butter and sugar until light & fluffy, add eggs one at a time. Fold in sifted flour and milk and then lemon juice and zest. With an icecream scoop or tablespoon, spoon onto lined baking trays and bake 10-15 mins. Cool on a wire rack. For the Lemon Fillingmix together in a saucepan, the eggs, sugar, cornflour and lemon juice. Cook on medium heat, stirring continuously until thick. Take off the heat and add butter. Allow to cool, preferably over night. Place into a bowl and add enough whipped cream to reach the desired flavour. Pipe onto the base of a whoopie cake and add sliced strawberries and place another whoopie cake on top. Dust with icing sugar and enjoy with a cup of tea or coffee, on your own or with great company!
Learn more
Lemon Curd
Ingredients 2 eggs, plus 2 egg yolks ¾ cup (165g) caster sugar â…“ cup (80g) chilled unsalted butter Juice of 2 lemons Method In a saucepan whisk eggs, yolks and sugar until smooth, add the lemon juice then place pan over low heat and whisk until thick. Take off the heat and add the butter, and whisk until melted. Strain through a sieve into a sterilized jar. Lemon curd keeps, covered, in the fridge for about 2 weeks.
Learn more
Orange, Almond & Poppy Seed Cupcakes
Ingredients 120g unsalted butter, very soft 150g caster sugar 2 eggs, room temperature 235g self-raising flour 50g blanched almond meal 5g (1½ teaspoons) poppy seeds Grated rind of 1 orange Juice of ½ a strained orange Decoration Icing flowers Green and orange gel icing Fresh mint leaves Icing 30g milk 10g melted butter 180g icing sugar mixture MethodWhisk the butter until it is pale and fluffy. Add the sugar and continue whisking until it is fully incorporated. Add eggs one at a time and when fully incorporated on slow speed add the flour, almond meal, poppy seeds and rind. Mix through and add the orange juice. Pre heat oven to 175°C. Sit the patty pans in the muffin trays and scoop or spoon the mixture into them. Bake for 10 minutes for small and 15-20 minutes for large. Allow to cool standing on a cake rack, ice and decorate. This is a great base recipe that you can turn into all sorts of different flavoured cup cakes. Try omitting the orange rind and juice and adding 50g fresh or frozen raspberries instead. Decorate with raspberry icing and silver or pink cachous and little pink orchids or fresh violets in season. When you make you own innovations just remember that you need to substitute about 50g of fruit and juice (total weight).
Learn more
Mini Cheesecakes
Ingredients 250g crushed biscuits 120g melted butter 750g cream cheese 250g caster sugar 1 tsp vanilla essence 30g flour Juice of 1 lemon 4 eggs 600g sour cream 2 punnets raspberries Jelly 1 packet raspberry jelly crystals 250ml boiling water 100ml syrup from rose hibiscus 100ml cold water Garnish 1 jar hibiscus flowers in rose syrup Frosted pistachios 100g pistachio nuts, crushed Dried rose petals MethodLine individual rings with baking paper. Create a base by twisting a square of foil lined with baking paper around the base of the mould and secure with a firm twist. Arrange on a baking tray. Mix together biscuit crumbs and melted butter. Divide amongst the moulds and press down to cover the base of each individual portion. Place raspberries on the base & set aside. Place cream cheese and 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment and blend until smooth. Add vanilla and lemon juice. Add eggs one at a time and combine until smooth, scraping down the sides and bottom of the bowl to remove any lumps. Add 200g of sour cream. Spoon into prepared moulds and fill 2/3rds of the way, and bake at 160°C for about 15-20 mins until just set in the centre. It should still be a little wobbly. Mix together 400g of sour cream and 50g of caster sugar and spoon a little into each mould, enough to cover 2-3mm, place in the oven for 4 mins. Allow to cool. Dissolve the jelly crystals in boiling water, add syrup and cold water. Allow to cool before pouring over the top of the cooled cheesecakes. Garnish with a hibiscus flower and fresh raspberries. Set in the fridge for several hours or overnight until the jelly has set. Garnish with half a frosted pistacchio on top and crushed pistacchios mixed with dried rose petals around the sides.
Learn more