New Recipes
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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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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