New Recipes
Moroccan Lamb Meatball Soup
(serves 8-10) Ingredients For the Lamb 1 tsp ground coriander 1 tsp ground cumin 1 tsp ras el hanout ½ tsp ground cinnamon 1 tsp chili powder Salt and pepper to taste 3 tbsp tomato paste 750g lamb mince 2 cloves garlic, crushed 1 tsp paprika ½ brown onion, grated ½ small bunch parsley chopped ¼ bunch mint chopped Salt and pepper 1 egg For the Soup 200g pearl cous cous, boiled, rinsed and set aside 1 onion finely diced 1 tsp fresh grated ginger 2 carrots diced 2 zucchini diced 4 cloves garlic, crushed 4 cups chicken or vegetable stock 2 cups water ½ can crushed tomatoes 2 tsp cumin powder 1 tsp coriander powder 2 sticks cinnamon Good pinch saffron Lemon juice to taste 1 red chilli, left whole 2 tablespoon preserved lemon finely sliced Toasted flaked almonds to garnish Fresh mint, parsley, and coriander to garnish Method For the Lamb Combine all ingredients together and mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside. For the Soup In a large saucepan or cast iron pot, heat a little olive oil, add the onion, garlic, ginger and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs and simmer for 15-20 minutes. Add the cous cous, and zucchini, lemon juice to taste and adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.
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Papa Rellena
(makes 28-30)Ingredients 4 potatoes Milk 1 egg Flour to coat 50g raisins Oil for frying Juice of 1 lime 1 tomato, diced Dry breadcrumbs to coat 6 tbsp oil 500g minced beef 1 onion, chopped 1 garlic clove, minced 1 tsp paprika 2 tsp cumin powder 1 tbsp Worcestershire sauce (or to taste) 1 large red capsicum, finely diced or chop in blender 1 large green capsicum, finely diced or chop in blender 1 chilli, finely sliced 1 tsp dried oregano 1 tsp parsley, chopped 2 tsp coriander, chopped Pepper & salt to taste Flour & dry bread crumbs to coat MethodPeel the potatoes & cut into cubes & place them in a saucepan with salted water. Bring to the boil. Cook until tender. Drain & place the potatoes through a ricer or a potato masher & add 1 tablespoon milk. Set aside & allow to cool. Add 2 or 3 tablespoons of oil in a large frypan. Sauté the onion & garlic until softened, add the beef, cook for a few minutes then add the chilli & red & green capsicum. Add the tomato, cumin, oregano, paprika & cook for 5 minutes. Add the worcestershire sauce, parsley & raisins. Season with salt & pepper, & add the lime juice & chopped coriander. Allow to cool. Take a spoon of the potato mixture & place it in the palm of your hand. Flatten it out & place 1 teaspoon of filling in the centre. Fold it over & close by pressing the ends together. Flour the balls, roll in beaten egg & roll into dry breadcrumbs. Repeat until all the potato is used (you should have some remaining mince mix left over). Heat oil in a medium size pan & fry the balls until golden. Serve with red & green mojo sauce & olive mayonnaise. Recipes online.
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Fried Green Tomatoes
Ingredients Polenta to coat 1 tsp dried oregano Salt Pepper ½ tsp chilli powder/paprika 4 green tomatoes 2 tbsp fresh thyme, chopped 1 egg Flour to coat For the Tomato Dressing 2 fresh tomatoes, grated 1 garlic clove, crushed 1 chilli, finely chopped Salt and pepper to taste 20ml red wine vinegar 20ml olive oil MethodSlice fresh tomatoes into 5mm slices, and place on a tray and lightly season with salt, pepper and oregano. Sprinkle with a little chilli powder. Combine polenta and thyme in a bowl. Roll each slice of tomato into seasoned flour, egg then polenta. Heat a shallow pan with a little olive oil and cook on both sides until golden. Serve with tomato dressing.For the Tomato Dressing.Combine all ingredients together in bowl and season to taste.
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Zucchini Fritters
(makes 20-24)Ingredients 2 zucchinis, grated 2 spring onions, sliced 150g peas 40g besan flour 2 eggs 1 tsp baking powder 150g haloumi, grated 2 tbsp mint, chopped 2 tbsp chives, chopped 1 chilli, chopped 3 tbsp parsley, chopped MethodCombine all ingredients in a bowl and season with salt and pepper. Heat a pan with a little oil and drop in spoonfuls of mix, and flatten. Cook on both sides until golden. Serve with sour cream or cucumber tzatziki, or use in a veggie burger.
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Roasted Mushrooms
Ingredients 4 large swiss brown mushrooms 12 sprigs of fresh thyme chopped 1 garlic clove crushed 2 handfuls baby spinach 60-80g tallegio cheese or other soft cheese or wash rind cheese ½ lemon juice Olive oil MethodCombine the garlic, lemon juice and thyme together. Place the mushrooms on a lined baking tray and drizzle with garlic mix. Drizzle with olive oil and season with salt and pepper. Roast for about 10 minutes in the oven until tender. In a frypan heat a little olive oil and wilt the spinach. Pile onto the mushrooms and place a slice of tallegio over the top and place in the oven for a few minutes to melt.
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Pakoras
Ingredients ¼ large cauliflower cut into small florets 200g chickpea flour 3 spring onions sliced ½ bunch coriander chopped 2 tsp fresh ginger chopped 1 large tomato cut into small dice 1 tsp turmeric 1 tsp chilli powder 1 red chilli chopped ½ cup peas 1 tsp coriander seeds lightly crushed ½ lemon juice Oil to fry Salt and pepper to taste (sliced beans, cabbage julienne carrot all optional) MethodIn a large bowl combine all the ingredients together and add just a little water to form a batter that holds together. Heat oil in pan and add spoonfuls of mix to create a fritter. Cook on both sides until golden. Drain on paper towel and serve hot with coconut chutney or raita and a squeeze of lemon juice.
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Stuffed Potatoes
Ingredients 6 medium potatoes 1 can lentils, rinsed 1 tsp turmeric 1 tsp cumin seeds 1 tsp ginger 2 garlic cloves 1 onion diced 2 chillies 1 sprig curry leaves 1 lemon juice ½ bunch Coriander, chopped A few cashew nuts to garnish Pomegranate seeds to garnish Salt and pepper to taste MethodRoast the potatoes in a hot oven until cooked and then cut in half and remove most of the flesh, leaving a border as a shell. Chop the scooped out potato and reserve. Heat a little oil in a pan and add the cumin seeds and curry leaves. Add the onions, garlic and ginger and chilli and cook until soft. Add the turmeric and the lentils and chopped potato and season to taste. Add the lemon juice. Spoon into the baked potato halves and bake in the oven until the top is golden. Garnish with pomegranate seeds, cashew nuts. Serve with raita.
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Cardamom Skewers
(makes 10-12)Ingredients 250g chicken breast cut into small chunks 30g natural yoghurt 5g grated ginger 1 garlic clove crushed 2 green chillies chopped 5 stalks coriander leaves chopped Salt and pepper to taste 1 tsp ground cardamom ½ tsp chilli powder 1 tsp ground cumin 1 tsp turmeric powder ½ lemon juice MethodCombine all ingredients together in a bowl and allow to marinate for at least ½ hour. Thread onto a skewers and grill. Serve with a wedge of lemon, raita and parathas.
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Kale and Cheese Souffles
(makes 6-8)Ingredients 50g butter 30g grated parmesan 45g flour 300ml milk, warmed A good pinch of nutmeg ½ tsp cayenne pepper Salt and pepper to taste 4 egg yolks 150g goats cheese/feta 6 egg whites ½ tsp crème of tartar 400g cooked chopped spinach or kale Extra butter & parmesan to grease moulds MethodPreheat the oven to 180°C. Brush the soufflé moulds with melted butter & then sprinkle in the extra grated parmesan to line the sides. Set aside until ready to use. In a saucepan heat the butter & add the flour. Cook for a minute, then slowly add the warm milk while whisking constantly to prevent lumps. Bring to a simmer & add the goats cheese or feta, cayenne, nutmeg, salt and pepper to taste. Squeeze moisture from chopped spinach or kale and add to mixture. Add the egg yolks & allow to cool. Whip the egg white with the cream of tartar to soft peaks & gently fold into the cheese mix. Spoon into the soufflé moulds to ¾ full & bake in a hot oven for about 12-15 minutes until golden & well risen. Remove & serve immediately.
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Pizza Wheels
Ingredients (makes 22-24)For the Dough 20g dry yeast 750g flour 20g salt Warm water For the Filling 150-200 hot sopressa cut into chunks 250g button mushrooms cut into chunks 1 onion sliced 1 large red capsicum, sliced 1 can chopped tomatoes 100g pitted olives roughly chopped ½ bunch fresh oregano roughly chopped 2 tbsp capers Salt and pepper to taste 100-150g bocconcini Method For the Dough Combine together all ingredients and knead until a nice smooth ball. Cover in bowl and allow to double in size. Roll out to a large rectangle and top with filling and dot over the broken bocconcini. Roll into a scroll and cut into 1 inch slices. Arrange into an oiled shallow cast iron pan and place in a hot oven at 180 and bake until golden (about 30-40 minutes) For the Filling Place a little olive oil in pan and sauté the onion and capsicum until soft. Add the sopressa, mushrooms and herbs. Add the tomatoes and remaining ingredients except the bocconcini. Season to taste.
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Ham and Cheese Scrolls
(makes 20-24)Ingredients 12 slices ham 250g flavourful melting cheese like cheddar or a firm goats cheese or a Dutch cheese, grated 20g dijon mustard 20g brown sugar 50ml melted butter 15g worcheshire sauce Sesame seeds and poppy seeds For the Dough 500g flour 10g dried yeast 10g salt MethodFor the DoughCombine all ingredients together and add enough warm water to form a soft. Knead to a smooth ball and set aside to double in size. Combine the dijon mustard, brown sugar, melted butter and worcestershire sauce, set aside. Roll out the dough to a large rectangle shape about 1cm thickness. Top with sliced ham, then scatter over the cheese and roll up to form a scroll. Cut into 20-24 rounds and place on a lined baking tray. Cover and allow to prove. When ready spoon over the mustard mix and sprinkle with sesame and poppy seeds. Place in a preheated oven at 180°C and bake until golden, about 30 mins.
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Stuffed Zucchini
Ingredients 6 baby white zucchini (or green) 20g plain flour 20g butter ½ tsp ground cumin Salt & pepper to taste Good pinch freshly ground nutmeg 300ml warm milk 40g feta 30g parmesan cheese, grated 5 tbsp fresh herbs thyme, parsley & basil 12 thin slices of flat pancetta 12 sage leaves MethodWash and cut zucchini in halves and spoon out the flesh. Roughly chop the flesh and set aside. Sprinkle zucchini with salt and pepper bake in oven for 5 minutes until firm but tender. Set aside. In a small saucepan melt butter, add flour and stir for 1 min and slowly add warm milk, keep stirring until mixture thickens, add zucchini flesh then add cumin and nutmeg, add herbs and cheeses then season to taste. Spoon into zucchini halves, top with a sage leaf and wrap with a slice of pancetta. Bake in hot oven until golden brown.
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