New Recipes
Quinoa Cranberry Logs
Makes 36Ingredients 150g almond 150g cranberries 120g dates ½ tsp cinnamon ½ tsp ginger powder ½ tsp nutmeg 2 tbsp orange juice 1 orange zest 5g mixed spice 150g cooked quinoa drained 50g sunflower seeds 30g chia seeds 30ml coconut oil Pinch salt Crushed pistachios nut to roll MethodPulse the almonds, dates and cranberries in a blender. Add the remaining ingredients and shape into small logs. Roll in crushed pistachio nuts and serve.
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Pumpkin, Date, and Cranberry Bread
makes about 12 pots at 100gIngredients 450g plain flour 450g whole meal flour 15g yeast 15g salt 100g dates chopped softened with 100ml boiling water 600g pumpkin puree 100ml date molasses (you can use treacle or honey) 75g dried cranberries 100g walnuts roughly chopped 100g sunflower seeds 100g pumpkin seeds MethodToast the seeds and nuts and set aside. Combine all the dry ingredients and then combine the wet and dry and enough warm water to bind to a soft dough. Cover with plastic wrap and allow to double in size. Turn out onto a floured work surface and divide into equal portions. Roll into a ball and place into the muffin pots. Allow to prove and then bake at 190°C for about 15 minutes.
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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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