New Recipes
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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Filo Cigars
Ingredients ½ bunch parsley, chopped ½ bunch mint, chopped 200g feta 1 egg 1 bunch spinach, blanched and chopped 5g sumac 20g tomato paste 5g paprika filo pastry sesame seeds, to sprinkle MethodCombine herbs, feta, egg, spinach and tomato paste together in a bowl and season with salt and pepper. Lay out a sheet of filo and add spoonful of mix. Brush the end with oil and roll like a cigar. Brush the top with olive oil & sprinkle with sesame seeds and bake at 180°C for 15 minutes until golden.
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Tomato Kasundi
Makes 6 X 500ml JarsIngredients 2.5 kg ripe tomatoes 15 cloves garlic 200g fresh ginger 400ml white malt vinegar 2 tbsp black mustard seeds 8 small red chillies 10 long red chillies 2 tbsp chilli powder 2 tbsp ground turmeric 5 tbsp ground cumin 250ml vegetable oil 300g sugar 1 tbsp salt to taste MethodBlanch the tomatoes quickly in boiling water, peel, remove the seeds and dice. Cut the chillies in half lengthways and discard the seeds. Peel the garlic and ginger and chop, then blend until smooth in a food processor. Heat the oil in a pan and when hot, add the mustard seeds, turmeric, cumin and chilli powder. Stir and cook for a minute or two until fragrant. Add the ginger, garlic and chillies. Add the chopped tomatoes, sugar, salt and vinegar. Simmer stirring occasionally until the tomatoes are cooked to a pulp and the oil has risen to the top. (aprox 1-1½ hrs) Pour into sterilised jars. This keeps well and the flavours continue to develop after a few days. Enjoy as an accompaniment for curries, BBQ meats, as a dipping sauce, in a burger or sandwich, or enjoy with a bowl of steamed rice.
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Guacamole
Ingredients 1 green chilli finely chopped ½ red onion finely chopped Salt and pepper to taste 3 ripe avocados Juice 1-2 limes Fresh coriander chopped 1 tomato seeded and diced Method In a mortar and pestle add half of the onion and chilli and a little salt and pound to a rough paste. Add the flesh of the avocados and lightly pound, add the lime juice and season to taste. Fold in the tomato, the remaining onion and chopped coriander.
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Pickled Cherries
Ingredients Makes 2 x 500ml Jars ½ kg cherries washed 500ml white vinegar 350g caster sugar 3 bay leaves 1 stick cinnamon 8 cloves 10 black peppercorns 1 sprig rosemary 1 star anise MethodBring all ingredients to the simmer except the cherries and simmer for a few minutes to infuse the flavours. Add the cherries and simmer for 1 minute and turn off the heat. Pour into sterilized jars and seal. Store at least 2 weeks before use. A great accompaniment to cold meats, all poultry, pork or try adding them to a watermelon haloumi salad, or a cheese plate.
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