New Recipes
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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Multigrain Bread
Makes 3 loavesIngredients 500g multigrain flour (I like the german grain flour mix) 500g organic bakers flour ½ cup linseeds ½ cup sunflower seeds ½ cup pepitas 10g dried yeast 10g salt 10g sugar MethodMix dry ingredients together in a large bowl. Add warm water & mix together until combined, this is a wet & sticky mix. Cover with cling film & leave in a warm place until doubled in size. Preheat the oven to 210°C. Flour your work surface & turn out the dough. Divide into 3 equal pieces & roll into a log shape & place into greased loaf pans. Leave in a warm place until doubled. Slash the top with a sharp knife & sprinkle with oats, seeds or flour. Place into a hot oven & bake for 10-15 mins. Reduce the oven temperature to 180°C & bake for a further 10-15mins. Carefully tip a loaf out & tap on the bottom to hear a hollow sound to ensure it is cooked through. Cool on a wire rack & enjoy with butter, your favourite jam, or sandwich topping. Great toasted for a healthy start to your day…
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Corn Bread
Makes about 48Ingredients 1 egg 1 can creamed corn 1 green chilli, finely diced 120g sour cream 1 cup polenta 1 cup plain flour ½ tsp salt 2 tsp baking powder 1 cup grated cheddar cheese 1 spring onion finely sliced Pepper to taste ½ tsp bicarb soda 1 tbsp sugar 50ml oil or melted butter 1 cup milk MethodHeat oven to 180°C. Sift all dry ingredients together into a bowl. Add the wet ingredients and mix together gently. Spoon into a greased cornbread mould and bake 15-20min until golden.
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BBQ Corn
Ingredients 250g softened unsalted butter Soy sauce 2 lime juice and finely grated zest ½ green chilli finely chopped Pinch cayenne pepper Salt & pepper Chopped fresh coriander Corn on the cobb with husks MethodMix together all the ingredients and season to taste with more lime juice, soy sauce, salt and pepper. Peel the husks back from the corn and remove the silk. Brush with butter and wrap back in the husks. Tie the top with a string if needed. Place on a low-medium heat on the bbq turning often. Cook for about 20mins. Serve hot with extra butter on the side.
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Ceviche
serves 4-6 as a starter 1 x 300g piece fresh snapper or kingfish 1 orange, juiced 1 lemon, juiced 2 limes, juiced 1 red chilli, sliced olive oil ¼ red onion, finely diced 3 tablespoons fresh coriander salt and pepper corn chips fresh lime Slice the fish into small thin slices and place in a bowl. Add the juices and place in the fridge for 1 hour. Drain and add the chilli, diced onion ,coriander and season with salt pepper and olive oil. Serve in a bowl with corn chips on the side and extra lime.
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Green Rice
Ingredients 2 cups spinach 1/2 bunch coriander leaves 1 small onion diced 1 garlic, finely chopped 1 green chilli chopped and seeded 200g long grain rice 300ml water/vegetable stock Salt to taste 1 spring onion finely chopped Olive oil 2 green capsicums roasted, peeled and seeded MethodWash the rice in cold water until the water runs clear. Sauté the onion and garlic in a little oil until soft. Puree the spinach, capsicum, chilli and coriander and then add to the onions. Add the rice, and stock, season to taste, cover and cook over a low heat for about 20mins until the liquid has been absorbed. Turn off the heat and allow to steam for a further 10-15mins. Sprinkle with chopped spring onion, coriander and wedge of lemon or lime to serve.
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Baked Brie
Ingredients 1 small brie or camembert in wooden box 3 cloves garlic finely sliced 10 pink peppercorns lightly crushed A few sprigs fresh thyme 6 small bayleaves Splash white wine Freshly cracked black pepper MethodUnmould the brie & line the tub with baking paper. Cut a few slashes in the brie & poke in the garlic slices. Scatter over the bay leaves & the fresh thyme. Splash over a little wine & both peppercorns. Cover and bake in the oven at 180°C for 15-20 mins until warmed through & nice & runny. Serve with crackers & a baquette as a delicious add to your cheese board or with crudites as a healthier option.
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Potato Fritters
Ingredients 2 waxy potatoes 4 tbsp coriander seeds, crushed 1 tbsp cracked pepper 4 green chillies 3 cloves garlic 200g besan(chickpea) flour 20g rice flour 300ml water 1 tsp salt ½ bunch chopped coriander leaves Oil for frying MethodMix the pepper and coriander seeds together and set aside. Crush the chillies and garlic with a pinch of salt in a mortar and pestle. In a bowl add the flours, chopped coriander leaves, salt, chilli garlic mix and water to form a runny batter. Heat oil in a pan. Cut the potatoes in 5mm thick rounds, and lightly dip into the batter and place in hot oil. Fry until golden on both sides. Drain and sprinkle with pepper and coriander mix, serve as they are or with raita.
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Vietnamese Platter
IngredientsPandan Chicken 6 chicken thigh fillets 3 garlic cloves 1 tsp white peppercorns 1 inch piece ginger, chopped 2 tbsp soy sauce (or use ketchup manis) 2 tsp sugar 3 coriander roots, washed and scraped 1 tbsp sesame oilpandan leaves (fresh or frozen) Toothpicks Peanut oil to fry Sugar Cane Prawns 500g peeled, de-veined green prawns 3 garlic cloves, chopped 1 inch piece ginger, grated 2 tbsp palm sugar 1 tsp salt 4 tbsp coriander, chopped 1 large chilli, chopped 2 egg whites 10g cornflour 40g pork fat, (optional) 2 teaspoon fish sauce Splash of rose wine (optional) Peanut oil 1 can sugar cane drained, or fresh if available Pork Balls 500g minced pork 1 tsp turmeric 2 lemon grass stalks, finely sliced 2 cloves garlic, chopped 1-2 shallots, minced 1 inch piece of ginger, chopped 1 tomato, finely diced 4 tbsp fresh coriander, chopped Salt and freshly ground white pepper to taste MethodPandan ChickenCut the chicken into bite-size pieces. In a mortar crush the coriander root, garlic, ginger and white pepper. Add the sugar and soy sauce. Add the sesame oil, and then marinate the chicken for a few hours. Wrap each piece of chicken with pandan leaves (cut to size) and secure with a toothpick. Fry in hot oil over a medium heat for a few minutes until cooked through. Drain onto paper towel. Serve with a squeeze of lime, and chilli dipping sauce, or in cold rolls, or toss into a salad. Sugar Cane PrawnsSlice the sugar cane into 7cm lengths, then quarter. In a food processor blend the prawn meat, pork fat, garlic, ginger, palm sugar, chilli and salt until nearly smooth, add fish sauce, rose wine, egg whites and cornflour, then fold through the coriander. With oiled hands, wrap mix around the cane sugar sticks to form a ball. Line a steamer basket with paper to stop the prawn mix from sticking, and place the sticks in the steamer and steam with the lid on until they are firm to the touch, (about 5 minutes) then deep fry to get a nice golden skin. Serve as they are, with dipping sauce, or cut into a cold roll. Pork BallsIn a bowl combine the pork mince and the turmeric. Set aside. In a mortar or a small blender combine all the remaining ingredients except the tomato, and coriander, and blend, but not too fine. Add to the pork mince along with the chopped tomato and coriander. Season with salt and pepper and then roll into small balls and fry until golden. Serve as they are with a lettuce cup and chilli dipping sauce, or in cold rolls or in a noodle salad.
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