New Recipes
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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Red Fruit Mince Tarts or Slice
INGREDIENTS Fruit mince slice (23cm squares) 225g plain flour 185g SR flour 160g butter 1 egg 80ml milk caster sugar, to sprinkle Red fruit mince (makes 36 mini tarts and 1 mince slice) 200g dried cherries 150g currants 200g dried diced apricots 100g dried cranberries 1 orange zest 400g sour cherry jam 600g frozen cranberries 80 gm brown sugar 1 vanilla bean, scraped seeds only 2 tsp mixed spice 1 tsp ground cinnamon 10g corn flour mixed with 40ml brandy or cherry brandy **plus pastry recipe from "Pink Pannacotta Tart" METHOD Fruit mince slice (23cm square) Sift flours together and rub in the butter. Add the egg and milk to form a dough. Cover and chill for 30 minutes. Divide pastry in half and roll out to fit the base of the tin. Press into the pan and cover with fruit mince. Roll out the remaining dough and cover the fruit mix. Brush with milk and sprinkle with a little caster sugar. Bake at 180°C for 20 minutes until golden. Allow to cool and cut into squares. Red fruit mince (makes 36 mini tarts and 1 mince slice) Combine all ingredients in a saucepan except the corn flour and cook for about 5 minutes until the cranberries start to break down. Add the corn flour and stir until it starts to thicken. Allow to cool. Place in an air tight container. Keep stored in the refrigerator until ready to use (keep for about 1 month).
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Cherry Thumbprint Cookies
Serves 6-8Ingredients 250g unsalted butter, softened 80g icing sugar sifted 2 egg yolks 5ml vanilla extract Pinch of salt 300g plain flour 1 tsp ground cinnamon 1 lemon zest Sour Cherry jam MethodLine a baking tray with baking paper and set aside. Heat the oven to 160°C. Beat butter and icing sugar until light and smooth. Add egg yolks, vanilla and lemon zest. Fold in the flour, cinnamon and salt. Roll into balls and place dough balls on prepared baking tray. Make imprints into the center of each ball. Spoon a small amount of jam into the center of each dough ball. Bake until golden brown, about 12- 15 minutes. Allow to cool and store in an airtight container.
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Green Hummus
INGREDIENTS 400g can chickpeas, drained and rinsed 1 tablespoon tahini 2 tablespoons lemon juice 2 cups baby spinach leaves, blanched and drained sea salt and cracked black pepper toasted pine nuts to garnish extra virgin olive oil and grissini sticks, to serve 1 clove of garlic METHODPlace the chickpeas, tahini, lemon juice, spinach, garlic, salt and pepper in a food processor and process until smooth. Season to taste. Place on a serving plate and sprinkle with olive oil and pine nuts.
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