New Recipes
Pissaladiere - French Onion Tart
Serves 4-6Ingredients • 1 tsp herbs des provence (or a combination of dried thyme, dried marjoram, dried oregano, dried rosemary) • 4 onions, finely sliced • 1 clove garlic, finely chopped • 1 tablespoon sour cream • salt and pepper, to taste • 1 pkt good quality puff pastry • small black olives, to garnish • 6 anchovies • olive oil MethodHeat a little olive oil in a pan, add the onion and garlic and cook on a low heat until the onions are very soft. Add the herbs and sour cream and season to taste. Allow to cool. Cut the puff pastry into equal size rectangles (about 12) and place on a lined baking tray. Top with the onion mix and smooth the top. Cut the anchovies in half or thirds lengthways, place on top & dot over a few olives. Bake in a hot oven for about 15 minutes until golden. Serve hot or cold with a nice Rosé!
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Steamed Dumplings
Makes around 60Ingredients 1 chicken breast, minced ½ onion, diced 10 water chestnuts, finely diced 2 cups shredded Chinese cabbage ½ bunch garlic chives, finely chopped 2 cloves garlic, crushed ½ inch piece ginger, finely chopped 1 punnet shitake mushrooms, finely sliced 1 chilli, sliced ¼ bunch coriander, chopped white pepper soy sauce, to taste 1 pkt gowgee wrappers MethodHeat a little oil in a wok, add the onion & fry gently for a few minutes. Add the cabbage & cook until softened. Set aside to cool. Combine the remaining ingredients together in a bowl, add the cooled cabbage and season with pepper salt and soy sauce. Heat a little oil in a pan & cook a small amount of the filling, season to taste if needed. Place a teaspoon of mix in the middle of a gowgee wrapper and seal with a dab of water. Place in a steamer basket and repeat until basket is full. Heat a wok with water, place the steamer on top and steam the dumplings for about 3 minutes. Serve hot with chilli oil, soy and black vinegar.
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Chilli Oil
Ingredients 15 fresh chillies, thinly sliced 2 teaspoons salt 2 heads of garlic, peeled 375ml rice bran oil 1 cup chillli flakes ½ teaspoon sugar 2 Tblpns soy sauce MethodSlice the fresh chillies and place into a mortar and pestle with 2 teaspoons salt. Grind and mix thoroughly with the pestle but not to a paste. In a blender chop the garlic. Heat 120ml of oil in a small saucepan over medium heat. Add the garlic and fry gently until the garlic turns golden add the salted chilies. Stir and let fry gently for another 5-10 minutes, add the remaining oil to the saucepan to heat through. Add chili flakes and sugar. Add soy sauce and season with salt if needed. Transfer to a clean jar and cool.
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Smashed Cucumber Pickle
Ingredients 2 long Cucumbers 10g sea salt 2 cloves garlic finely chopped ½ tsp Szechuan pepper toasted ¼ tsp Chilli flakes 30-40mls Soy sauce 10g honey 30-40mls rice vinegar Toasted sesame seeds to garnish (optional) MethodSmack the cucumbers with a mallet or pestle a couple of times. Slice in quarters lengthways and then slice on the diagonal in 1cm slices. Sprinkle with salt and allow to sit for about 10 minutes then drain. Combine the dressing ingredients together and add the cucumber. Place into a serving bowl and sprinkle with toasted sesame seeds.
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Grilled Asparagus Salad
Ingredients 40g Feta, crumbled 2 bunched asparagus, grilled 12 olives parsley, to garnish olive oil salt & pepper, to taste MethodLight oil asparagus & place on a hot grill and grill turning for a few minutes. Place grilled asparagus on a serving plate. Sprinkle over the olives and crumbled feta. Drizzle with olive oil season with salt and pepper and sprinkle with chopped parsley.
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Chinese Pancake
Makes 10-12Ingredients 375g plain flour 3g salt 65ml boiling water 190ml cold water sesame seeds five spice powder 4 spring onion, finely sliced MethodCombine the flour and salt and a pinch of 5 spice powder. Add the boiling water and start to combine the dough then slowly add the cold water and knead until it forms a smooth ball. Cover and allow to rest for 30 minutes. Divide the dough into 10-12 equal pieces and brush with oil. Roll out to a thick rope shape then flatten. Sprinkle with sesame seeds, spring onion, a little sea salt and a pinch of 5 spice powder. Roll up and then stand the coil upright and press down with your palm to flatten. Repeat with the remaining mix. Heat a little oil in a pan and add a few pancakes cook on medium heat until the bottom starts to turn golden brown. Add 2 teaspoons of water into the pan and cover with a lid. Cook for 2 minutes then turn over and repeat. Cook the remaining pancakes and serve hot.
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Olive Hummus
Ingredients 1 can chickpeas, drained and rinsed 60g tahini juice of 1 lemon, or to taste 1 garlic clove salt to taste â…“ cup Kalamata olives, chopped chopped olives, to garnish olive oil, to garnish MethodBlend the chickpeas, garlic, tahini and lemon juice until smooth. Add chopped olives and pulse a few times leaving the olives in small chunks for texture. Season to taste. Spoon into a bowl and garnish with olive oil and extra chopped olives, serve with crusty bread, or Grisini sticks.
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Olive Bread
Ingredients 500g flour 10g dried yeast Pinch salt 300ml warm water 1 tsp cumin seeds crushed 1 onion sliced 4 tbsp parsley/coriander, chopped ½ tsp paprika 1 green chilli finely sliced Spring onion Salt and pepper 130g pitted green olives, sliced MethodHeat a little oil in a pan and sauté the onion until soft. Add the paprika, cumin spring onion, parsley, salt, pepper, green olives and chilli and set aside to cool. Combine the flour, yeast, water, pinch of salt to form soft dough. Cover and allow to prove until doubled in volume. Form into 8-10 balls. Make a small hole in the bottom of the ball and stuff with a teaspoon of the olive mix. Roll into round discs and bake in a hot oven for about 15mins or on a pizza stone. Serve with Moroccan turkey meatball tagine.
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Stuffed Sweet Potatoes
Serves 4-6Ingredients For the Sweet Potato 6 Sweet Potato (small) garlic, lime, yoghurt to garnish peanut dukka, to garnish For the Bean Salad 1 can Black beans, rinsed and drained 1 cup Black eyed beans, cooked salted and drained ½ cup Lentils cooked and drained ½ Red capsicum finely sliced ¼ bunch Mint chopped 1 chilli sliced 1/3 bunch Coriander chopped 3 Spring onions sliced 1 large corn, kernels removed 1 lime juice and zest MethodFor Sweet PotatoRoast sweet potatoes in the oven until tender about 30 minutes at 180C. Cut in half and spoon over bean salad. Serve with garlic lime yogurt and peanut dukka.For Bean SaladCombine all ingredients together and season with olive oil salt pepper and a squeeze of lime juice.
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Bacon Wrapped Corn on the Cob
Serves 4-6 as a appetiserIngredients Sweet Corn sweet corn bacon Chilli Oil 8 red chillies, roughly chopped 2 cloves garlic, peeled & roughly chopped ½ tsp salt flakes oil to drizzle MethodSweet CornBoil the corn for a few minutes and drain. Wrap in a thin long strip of bacon and place on the BBQ or in a hot oven, cook until golden. Drizzle with chilli oil.To make Chilli OilPlace garlic, chilli and salt in a mortar and pestle and pound until a paste. Added enough oil to form a slurry.
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Potato & Pea Pakoras
Makes 36Ingredients 4 large potatoes, peeled, cut into 1cm pieces 100g frozen peas 6 garlic cloves, plus 1 finely chopped 2 long green chillies, roughly chopped 2 tbsp finely grated ginger 2 tbsp vegetable oil, plus extra for deep-frying 20 curry leaves, torn 1 tsp brown mustard seeds 1 tsp cumin seeds 2 tsps ground turmeric ½ bunch coriander, chopped 2 spring onion, finely chopped juice of 1½ limes, plus extra wedges to serve ¼ bunch mint, roughly chopped 150 gm chickpea flour 1tsp baking powder MethodCook potatoes in a saucepan of boiling salted water with tsp of turmeric, until tender. Drain, set aside. Place in a large bowl and roughly mash and add peas, herbs, spring onion, salt pepper and turmeric and lime juice. Pound garlic, chilli and ginger in a mortar and pestle to a paste and add to the potato mix. Heat a little oil in a pan and add curry leaves, mustard and cumin seeds and fry until seeds pop and add to potato mixture. Heat a pan with vegetable oil and carefully drop in spoonful’s of mix and fry until golden. Serve hot with lime wedges and spinach raita or tomato kasundi.
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Spinach Raita
Ingredients 1 garlic clove minced 1cm piece ginger minced 250g natural yogurt 100g baby spinach 1 tsp cumin seeds salt and lemon juice to taste 1 tblsp vegetable oil or ghee Chilli powder to garnish MethodHeat the oil in a pan and add the garlic and ginger. Add the cumin and stir. Add the spinach and allow to wilt. Turn off the heat and allow to cool. Add the yoghurt and season with salt and lemon juice. Dust with a little chilli powder.
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