New Recipes
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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Prawns with Paprika Mayo
(serves 12)Ingredients 12 small Australian green prawns 1 clove garlic 1 tsp olive oil Pinch smoked paprika Salt and pepper 1 potato 100g mayonnaise 1 tsp smoked paprika 1 tbsp chopped parsley ½ lemon Oil to fry MethodMarinate the prawns in garlic, oil, paprika, salt and pepper. Combine the mayonnaise and paprika and a squeeze of lemon. Spiralise the potato and then skewer the prawns, and wrap a spiral of potato around the prawn. Fry for a few minutes in hot oil. Drain on paper towel. Place a spoonful of mayonnaise in the bottom of the shot glasses. Sprinkle a little parsley over the mayonnaise place a fried prawn in the glass. Serve hot.
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Barra Bites
makes about 16-20 canapesIngredients 2 pieces barramundi fillet cut into inch chunks 2 tbsp toasted sesame seeds Salt and pepper 1 small cucumber cut into small dice ½ red chilli diced 3 tbsp chopped coriander 1/8 pineapple cut into small dice ½ lime juice Olive oil Baby mint leaves to garnish MethodCombine the chilli, pineapple, cucumber, coriander, and season with a little oil, salt pepper and lime juice. Set aside. Season the barramundi chunks with a little oil, salt and pepper. Cook on each side quickly until sealed and cooked through. Roll in sesame seeds. Place a small spoon of salsa into the serving spoon, place a piece of barramundi on top and garnish with a little more salsa and a mint leaf.
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Coconut Lentils (coconut dhal)
Ingredients 250g red split lentils 2 cloves garlic bruised 1 tsp turmeric 1 inch piece ginger sliced 150ml coconut milk 300ml water 1 cinnamon stick 2 dried chillies 1 tsp mustard seeds 1 tsp cumin seeds Lemon or lime juice to taste Garam masala to sprinkle Curry leaves fried to garnish Dried chilli to garnish Coriander leaves to garnish Method Place the lentils in a medium pot and gently rinse 3-4 times or until the water runs clear. Drain and add the garlic, ginger, dried chilies, turmeric, coconut milk, and water. Stir and bring to the simmer for about 20 minutes or until most of the liquid is absorbed. Turn off the heat and let sit for about 5 minutes to continue to absorb. In a small pan heat a little coconut oil and add the mustard seeds and cumin seeds and fry until the seeds pop and add to the lentils season with salt and lemon juice. Spoon into a serving bowl and garnish with fried curry leaves, fried chilli and fresh coriander.
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Indian Cauliflower Dip with Cauliflower Fritters
Ingredients For the Fritters ¼ cauliflower cut into florets 50g besan flour 5g curry powder 3g onion powder 100ml water Salt to taste Pinch cumin seeds Oil to fry For the Dip ¼ cauliflower cut into chunks 1 tsp grated ginger 2 garlic cloves ½ tsp chilli powder 2 tbsp curry powder Lemon juice to taste 1 can chickpeas washed and drained Pomegranate seeds to garnish Coriander leaves to garnish Method For the Fritters Combine all ingredients together except the florets. Heat oil in pan and once hot dip the cauliflower into the batter and fry until golden. Drain on paper towel and sprinkle with salt. For the Dip Season the cauliflower with garlic, ginger, chilli, curry powder and salt and place in a hot pan and fry until tender. Add the chickpeas and place in a blender and blend with the lemon juice and a little water until smooth. Spoon onto a flat serving plate and top with a drizzle of garlic yoghurt and top with the cauliflower fritters. Garnish with a few pomegranate seeds, curry leaves and chopped coriander. Serve with grilled naan or roti.
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Vegetable San Choy Bao
Ingredients 1 small tin water chestnuts, finely diced 1 handful bean sprouts 1 punnet fresh baby corn, sliced 1 carrot, finely diced 2 stalks celery, diced 6 shitake mushrooms, sliced ½ brown onion, diced 1 inch piece ginger, finely diced 2 garlic cloves, chopped ¼ bunch coriander, roughly chopped 1 small red capsicum, diced 2 chillies, finely sliced 2 spring onion, finely sliced A few florets broccoli, cut into small pieces A few florets cauliflower, cut into small pieces 12-15 long beans, diced soy sauce white pepper lettuce cups MethodHeat a little vegetable or peanut oil in a large wok and when hot add the garlic, ginger and chilli and toss, add the onion and celery and toss for a minute or 2. Add the carrot, red capsicum and baby corn and toss. Add the beans broccoli mushrooms and cauliflower and toss and cook for a minute or two. You want the vegetables to be tender but still have a little crunch. Add the water chestnuts and bean sprouts, and season with white pepper soy sauce and a pinch of salt.If you like a stronger flavour you can add sweet soy or oyster sauce to taste. Add spring onions and coriander and serve hot with lettuce cups. You can also make this with tofu or minced chicken or pork.
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Honey Feta with Grapes and Figs
Serves 4-6Ingredients 300g Feta, cut into large slices 4 figs 10 grapes cut in half 60ml honey 4 sprigs fresh thyme 4 sprigs rosemary 2 garlic cloves, sliced 2 eggs, beaten 30g flour seasoned with pepper MethodDust the feta in flour seasoned with pepper, and dip in egg, then place in hot oil and fry until golden on both sides. Drain on paper towel and arrange on a serving plate. Drizzle with warm honey sprinkle with thyme, rosemary, grapes and figs. Enjoy with a cold glass of restina!
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Beef Skewers with peanuts
Serves 4-6Ingredients ½ cup peanuts, roasted 300g sirloin steak cut into strips ½ tsp salt ½ tsp cracked peppercorns 1 tsp Paprika ½ tsp cayenne pepper 1 tsp onion powder 1 tsp grated ginger 1 clove garlic, crushed 1 lime, juiced ¼ tsp ground allspice ½ tsp caster sugar 1 tbpn peanut oil 1 tomato, sliced 1 small cucumber, sliced red onion, cut into rounds MethodCombine all the dry ingredients together and combine with the beef strips. Marinate for about ½ hour. Thread onto skewers and place on a lined tray and cook in a hot oven for about 10 minutes. Serve on a layer of cucumber, tomato and serve with extra peanuts or peanut dukka red onion and fresh lime.
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Lemongrass Chicken
Serves 4Ingredients 500g chicken thigh fillets cut into large chunks 60ml fresh lime juice 80- 100g honey 1 stalk lemongrass minced 2 cloves garlic crushed 20ml soy sauce ½ inch piece ginger grated 20ml sesame oil Salt and pepper to taste 3 spring onions MethodCombine all marinade ingredients together and season to taste. Add the chicken and marinate for 1 hour. Thread onto skewers with spring onion and grill on a hot plate. Reserve any marinade and reduce in a small frypan and spoon over the chicken. Serve on lettuce cups with steamed rice, garnish with spring onion and bibimbap sauce.
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