New Recipes
Pink Swiss Roll
Serves 6-8Ingredients 3 large eggs 100g caster sugar 150g plain white flour sifted 30g melted butter 200g sour cherry, strawberry or fig jam 400ml whipped cream Fondant to garnish Mini meringue kisses to garnish Garnish with dried figs, fresh figs and dried rose petals and edible flowers MethodWhip the eggs and caster sugar in a bowl until light and fluffy. Sift in the flour and gently fold into the whipped egg. Gently fold in the melted butter. Pour the mixture into a lined baking tray and smooth it out evenly. Bake in the oven 170°C for 10 to 12 minutes until lightly golden and just firm to the touch. Lay out a clean cloth on your work surface and place a piece of baking paper down. Dust with a little caster sugar. Turn out the cake onto the prepared surface and remove the top baking paper. Roll into a log using the tea towel. Allow to rest until the cake has cooled. Unravel the cake and spread with jam and whipped cream and roll to a coil. Roll out a thin layer of fondant large enough to cover the cake roll place the roll on top and cover. Place on a serving plate and garnish with dried fig, rose petals, fresh fig slices and meringue kisses.
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Christmas Icecream Slice
Ingredients berries and cherries, to garnish 2 litres vanilla icecream, slightly melted 1 store bought rich dark fruit cake brandy, to drizzle (optional) Method Line a loaf tin with plastic wrap. Layer a thin slice of cake on the base and the sides. Drizzle with a little brandy. Spoon in half the icecream and press down. Layer another layer of cake & drizzle with brandy and top with icecream. Finish with a layer of fruit cake and wrap and place in the freezer overnight. Remove from the tin and arrange on a serving plate. Garnish with fresh berries and cherries and enjoy a simple quick, easy and elegant Xmas dessert.
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Pink Pannacotta Tart
Serves 6-8Ingredients For the Pastry 30g icing sugar 1 egg yolk 240g plain flour ½ tsp salt 200g cold butter coarsely grated For the Filling 350ml milk 300ml cream 100g caster sugar 4 sheets gelatine (8g) soaked in cold water 1 vanilla bean 100g natural yoghurt 1 tsp rosewater For the Jelly 400ml Bickfords sparkling red grape & hibiscus 4 sheets gelatine (8g) soaked in cold water dried rose petals or fresh edible flowers, to garnish MethodFor the PastrySift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool. For the FillingHeat the milk, cream, vanilla bean & sugar. Dissolve the gelatine over a double boiler & stir into the milk. Allow to cool. Fold in the yoghurt and rosewater and place in the fridge stirring regularly until it starts to thicken. Pour into the tart base and allow to set.For the JellyFor the jelly layer dissolve the gelatine over a double boiler & stir into the sparkling & place in the fridge until it just starts to set. Pour over the tart & allow to set. Garnish with dried rose petals & edible flowers.
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Kataifi Nests
Serves 6-8IngredientsFor the Nest: 1 packet Kataifi pastry 180g butter, melted 1 cup (120g) pistachios finely chopped 1 cup (140g) almonds finely chopped 1/2 cup (100g) sugar 1 teaspoon ground cinnamon 1 lemon zest 1 egg white, lightly beaten 200g melted butter For the Syrup: 250g honey 500ml water 200g caster sugar zest of 1 lemon juice of 1 lemon 2 cinnamon sticks MethodFor the NestGrease a rectangular baking tin. Pulse the nuts in a food processor. Reserve 2 teaspoons of the pistachios for garnishing. In a bowl, combine together pistachios, almonds, sugar, cinnamon and egg white and mix well. Lay the kataifi pastry on your work surface and cover with a damp towel. Pull a small amount of pastry enough to roll into a ball and brush with melted butter and place a heaped tablespoon of the filling at one end of it. Roll it up firmly. Place all the rolls seam side down into the prepared baking tin and repeat until all the pastry and filling is used. Brush well with the remaining butter. Bake for 45-50 minutes until golden brown. Allow to cool. For the SyrupTo make the syrup add all the syrup ingredients to a pot and bring to a boil. Simmer for 15 minutes. Pour the syrup over the rolls. Pour hot syrup over the cooled rolls and allow the pastry to absorb the syrup. Sprinkle with reserved pistachios and serve with Turkish coffee.
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Turkish Bundt Cake
Ingredients For the Cake: 250g unsalted butter, softened 150g caster sugar 2 eggs 2 tsp vanilla essence 10g baking powder ½ teaspoon salt 125ml milk 250g flour For the Filling: 140g cream cheese 100g honey 200g walnuts finely chopped 10g cinnamon, ground 10g instant coffee 50g brown sugar 140g melted dark chocolate (70%) ½ tsp ground cardamom 250g icing sugar sifted 1 tsp vanilla essence MethodGrease a Bundt tin and set aside. Beat the cream cheese, coffee, honey and sugar until soft. Fold in the spices and melted chocolate. Add the chopped walnuts. Set aside Beat the butter and the sugar together until light and fluffy, add the eggs and vanilla and whip until smooth. Fold in the sifted dry ingredients alternatively with the milk. Pour half the batter into the greased cake tin and smooth over the top. Spoon the filling into the center of the batter and spread the remaining batter on top of the filling. Bake for about 40-50minutes at 170C until the cake is set. Allow the cake to cool in the tin for a few minutes and turn out the cake and allow to cool. Place on a cake stand or serving platter and drizzle with icing and chopped walnuts. For icing combine the icing sugar, vanilla essence and enough water for a drizzling consistency.
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Mini Prawn Cocktail
Ingredients For the Cocktail 6 cooked Australian prawns 1 avocado 1 lemon 1 witlof Shredded iceberg lettuce 1 lebanese cucumber 1 small packet smoked salmon 1 small jar salmon roe For the Cocktail Sauce 150g good quality mayonnaise 20g tomato sauce Splash of TST Tolley’s Brandy Squeeze of lemon juice Dash of Tabasco sauce Pinch cayenne pepper Dash of worcestershire sauce MethodMix sauce ingredients together and set aside. In the bottom of a small glass place a little iceberg lettuce. Layer with a small piece of smoked salmon, then a layer of cucumber and diced avocado. Place a prawn directly in the centre with the tail out. Wedge a piece of witlof behind the prawn and carefully spoon a little cocktail sauce and salmon roe over the top of the prawn. Serve with a wedge of lemon and your favourite glass of bubbles…Serving SuggestionTry also serving in a mini bamboo dish.
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Mini Moroccan Pies
Ingredients 1 onion finely diced 500g turkey wings 1 cinnamon stick 1 tbsp freshly grated ginger 30g buttersalt and pepper to taste 2 cloves garlic sliced 3 tbsp chopped parsley 3 tbsp chopped coriander ½ tsp ground turmeric 70g dried cranberries chopped 3 eggs 80g slivered almonds toasted & chopped 1 tbsp flour Juice of 1 lemon, strained Ground cinnamon for dusting Icing sugar for dusting Filo pastry Extra butter MethodPlace the turkey wings in the base of a saucepan, add garlic, onion, salt & pepper, 1/2 the parsley, 1/2 the coriander, turmeric, ginger & crushed cinnamon stick & add just enough water to cover the turkey. Bring to the boil, reduce the temperature and simmer for 20 minutes until cooked. Set aside to cool. Remove meat from the bones and chop into small pieces. Strain off the cooking liquid and place in a pan and reduce a little, add flour slowly & cook a few minutes. Add lemon juice and cranberries and cook until the cranberries plump, and eggs and cook in a few minutes. It will look curdled. Add chopped almonds and turkey, season to taste and add remaining chopped herbs. Spread the filo pastry onto your work bench & cut into 6cm squares. Brush 3 layers with melted butter and place into muffin tin. Spoon in mix & cover with a filo lid. Brush the top with butter and bake in the oven 180°C for 10-15mins until golden. Dust with icing sugar and cinnamon. Enjoy with a cosmopolitan!
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Chicken Piccata
Ingredients 6 chicken fillets (or 1 chicken breast sliced on the diagonal) 50g plain flour 1 egg 150g flaked almonds 80g fresh breadcrumbs Vegetable oil for frying Salt and pepper 1½ tsp smoked paprika Zest of 1 lemon (fine) Fresh parsley chopped 1 lemon cut into wedges for garnish MethodMarinate chicken fillets with smoked paprika, lemon zest, parsley, salt and pepper for 1 hour. In a bowl add flour and season with salt and pepper. In another bowl whisk an egg. Place the almonds and bread crumbs in another bowl and very lightly crumble the almonds. Dip the chicken in the flour, then egg and almond mix. Repeat and set aside. In a non stick frying pan, heat oil over medium heat. Add chicken and cook on both sides until golden. Serve sprinkled with fresh parsley and a squeeze of lemon.
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Potato Tortilla
Ingredients 2 potatoes 1 onion Olive oil Salt and pepper Baking paper 3 eggs Method Pre heat oven to 180C. Heat a little oil in a pan and sauté onions over low heat, until soft and creamy. Set aside. Slice potatoes in 2-3mm thick slices. Heat a little oil in a pan and add potatoes and cook over low heat. Cook until tender with a little colour. Set aside. Break eggs in a bowl and season well with salt and pepper. Add potatoes and onions. Line a small cast iron pan or blinis pan with baking paper. Pour in the mixture. Bake in oven for 15-20 mins until cooked. Remove from the oven and sprinkle with freshly chopped parsley. Makes 1 large or 2 small tortillas.
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Spicy Pumpkin Soup
Serves 4-6. Ingredients ½ Queensland Blue Pumpkin 1 large onion 3 cloves garlic, finely chopped 2 carrots, chopped 1 bunch coriander, chopped 1 large red chilli, finely chopped 1 can good quality coconut milk 2 litres chicken stock Extra virgin olive oil Coconut chips, toasted Thickened Cream Method 1. Set the oven to 200°C. 2. Peel the pumpkin & carrots and chop into small pieces. Place on a baking tray, drizzle with extra virgin olive oil and cook until caramelized (golden brown) approximately 15-20mins. 3. Finely chop the garlic and onion and cook in extra virgin olive oil in a stockpot until slightly caramelised. 4. Add the roasted pumpkin, carrot and 2 litres of chicken stock and simmer until tender. 5. Purée in the pot with a hand mixer until smooth. Add coconut milk, and chilli and blend until combined. Garnish with a drizzle of thickened cream and coriander. 7. Put into serving bowls and enjoy!
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Mexican Layered Dip
Ingredients 2 cans refried beans warmed 400g sour cream 6 avocados Tabasco sauce Lemon juice 1 lime 1 handful shredded lettuce Grated cheese 8 tomatoes 1 bunch fresh coriander 1 bunch spring onions sliced Olive oil Pitted olives sliced 1 red chilli finely sliced 1 red onion finely chopped MethodChop tomatoes into a bowl. Add 2 sliced spring onions, sliced chilli and 4 tablespoons chopped coriander, season with a little olive oil, lime juice and salt and pepper. In a bowl scoop out the avocado, and mash with a fork. Season with lemon or lime juice salt, pepper and Tabasco sauce to taste. On the base of the dip dish, layer the refried beans, sprinkle with the grated cheese. Spoon on the sour cream, avocado, shredded lettuce, tomato salsa, and then sprinkle with olives coriander leaves and spring onion. Enjoy with a margarita or cold cerveza and great company! *this is a very easy recipe to make in advance when entertaining. You can vary the layers as you like, or try adding crispy bacon bits , chopped boiled eggs, add cucumber and capsicum to the tomato salsa…use your imagination.
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Asian Chicken Bites
Ingredients 250g minced chicken 1 tsp ginger finely grated 1 garlic clove finely chopped 1 small chilli finely chopped ½ spring onion finely chopped Pinch white pepper freshly ground ¼ bunch coriander finely chopped Soy sauce to taste Vegetable oil MethodCombine all ingredients in a bowl and mix well. Roll into small balls & pan fry in oil until golden. Makes 24 bite size balls. Serve with a squeeze of lemon, garnish as desired.
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