New Recipes
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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Greek Lamb Kofta Skewers
IngredientsFor the Lamb 500g minced lamb 1 tsp dried mint 1 lemon juice and zest 1 tsp chilli powder 2 garlic cloves, minced Salt and pepper to taste 1 tbsp fresh rosemary chopped 1 egg 2 tbsp fresh oregano chopped Olive oil 3 tbsp fresh parsley chopped Feta Salsa Verde ½ bunch flat-leaf parsley chopped ¼ bunch mint chopped 1 spring onion finely sliced 1-2 tsp fresh lemon juice 2 tsp oregano chopped 1 garlic clove finely chopped Pinch of salt Cracked pepper 150ml olive oil 100g Danish feta crumbled MethodFor the LambCombine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.For the Feta Salsa VerdeCombine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.
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Lemon Rice
Ingredients 2 cups basmati rice washed 2 cups water 1 cinnamon stick crushed 1 tsp dried chilli flakes 1 tsp black peppercorns crushed 12 curry leaves 1 tbsp brown mustard seeds 2 tbsp oil Salt Juice 2-4 lemons 1 tsp ground turmeric 3 tablespoons red lentils soaked in water for 1/2hr, drain MethodPut the rice in the water and boil (absorption method) until cooked, about 12-15 minutes. Turn off the heat and allow to steam for about 5 minutes. Spread onto a large plate or tray and allow to cool. Heat the oil in a pan and add the mustard seeds until they pop, add curry leaves, pepper, chilli, cinnamon and lentils. Cook for a few minutes. Add the turmeric, salt and lemon juice. Add the rice and mix well. Season to taste with more lemon juice and salt. Serve with your favourite curry, cucumber raita and pappadams.
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Coconut Potatoes
Ingredients 1kg potatoes cut into chunks 1 onion diced 4 green chillies seeded and chopped 2 cloves garlic chopped 1 tbsp black mustard seeds 100g peas 1 tsp turmeric 1 cup shredded coconut 2 cups coconut milk 60ml Oil or ghee 100g roasted cashew nuts MethodBoil potatoes with a little salt until tender. Drain. Soak the coconut in the coconut milk. Heat oil or ghee in a large frying pan and add the mustard seeds, and cook until they ‘pop’ add the onion and sauté until soft. Add chilli, turmeric and salt. Add coconut and cook for a few minutes. Add the potato and peas. Season to taste and add cashew nuts and serve garnished with a fresh coriander leaves.
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Pork & Prawn Dumplings
Makes approx 24 dumplings For the Broth Ingredients Oyster sauce Soy sauce Bean sprouts Celery leaf Coriander leaves Dried shitake mushrooms Ginger Spring onion, sliced For the Dumplings 200g pork mince 60g prawn meat 1 tbsp soy sauce 1 tbsp Chinese wine 1 tbsp finely chopped ginger 1 clove garlic finely chopped 2 spring onions, finely chopped 2 tbsp coriander, finely chopped 2 tbsp water chestnut, chopped 1 tbsp sesame oil 1 egg white Pinch of sugar Pinch of white pepper 1 pkt wonton or gowgee wrappers 4 dry shitake mushrooms, rehydrated and chopped Dipping Sauce 1 garlic clove chopped 1 tsp ginger chopped 3 birds eye chillies, sliced 160g light soy sauce 60ml rice vinegar Chilli Oil 1 cup peanut oil 2 tablespoons dried chilli flakes Method For the Mushroom Broth Add a handful of washed dried shitake mushrooms to a litre of water. Add a few rough slices of ginger, 20ml light soy sauce & 2-3 tablespoons good quality oyster sauce. Bring to boil, then allow to simmer for at least 20 minutes until the mushrooms are tender. Season to taste with more soy or oyster sauce, remove the mushrooms & cut away the stalk & discard. Slice & reserve some mushrooms for the dumpling filling & add the remainder into serving bowls, then ladle the broth into the bowls, add a small handful of bean sprouts, a few steamed dumplings, chopped coriander, spring onion & asian celery leaf & serve with a drizzle of sesame oil, dipping sauce & chilli oil on the side. For the Dumpling Filling In a bowl combine all of the ingredients. Place a small spoon of filling into the centre of the wrapper. Brush the edge with a little water or cornflour mixed with water & wrap into desired shape. Place into a steamer basket lined with banana leaf, grease lightly so that they do not stick, allowing space so that steam can flow through. Heat water in the base of a wok until boiling. Add the steamer & steam for about 5 minutes until cooked through. Enjoy as they are, with dipping sauce & chilli oil or in the light mushroom broth. Dipping Sauce Combine all ingredients in a small dipping bowl. Chilli Oil Place the oil in a pan and add chilli. Bring to a gentle simmer and turn off the heat. Cool and store in an airtight container.
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