New Recipes
Labneh with Seasoned Lamb Mince
Ingredients Labneh 4 cups of full-fat yoghurt (makes 2 cups of labneh) 1 teaspoon of salt Splash lemon juice Lamb Mince Garnish 300g minced lamb 20g olive oil 1 red chilli chopped 2 garlic cloves crushed 20g coriander root chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp sumac powder 1g kashmiri chilli powder 50g toasted pinenuts 50g soaked currents Salt and pepper Pomegranate seeds to garnish Mint and coriander leaves to garnish Pomegranate molasses to drizzle Method For Labneh Stir salt into yoghurt and mix well Place a strainer over a mixing bowl, and then place a clean tea towel over the strainer and bowl. Then pour the yoghurt salt mixture into the tea towel. Fold the tea towel over so the mixture is covered, and then place in the fridge for 24 hours. After 24 hours, check to see if the labneh is as thick as you would like (generally a dip consistency), and then pour out the whey from the bowl. Use a spoon to spread the dip on a board or plate in a circular motion, and set aside. For the Lamb Garnish 1. In a medium pan heat the oil and add the lamb mince and stir until cooked. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli. Add the lamb back into the pan and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. Grab your prepared labneh and the spoon over the lamb mixture on top. Sprinkle pine nuts, pomegranate seeds, currants, chopped coriander, and mint over the lamb and labneh. Drizzle olive oil and pomegranate molasses over the dish, and serve with toasted pita bread or Turkish bread.
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Sgroppino Cocktail
INGREDIENTS 1 scoop frozen lemon sorbet 30mL vodka Prosecco METHOD Place 1 scoop of lemon sorbet ice cream into a cocktail glass Pour 30mL of your preferred vodka over the lemon sorbet Top up the mixture with prosecco until the glass is full. Enjoy!
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Espresso Martini Pavlova
Pavlova 6 egg whites 1½ cup caster sugar 2 Tbsp corn flour 2 tsp white vinegar Espresso Martini Syrup 200ml Wheel&Barrow Espresso Cocktail mix 2 Tbsp vodka 1 tsp arrowroot Cream Layer 600 ml thickened cream ½ Tbsp cocoa powder 100ml VOK coffee liqueur 200g Greek yogurt 100g 70% Dark chocolate cut into shards. PavlovaPreheat oven to 180°C. Draw 20cm circles onto 3 separate sheets of baking paper and place each onto baking trays. Beat egg whites in the large bowl of an electric mixer, starting on low speed and gradually increasing the speed as they get foamy. Gradually add sugar and continue to beat for 8 minutes or until thick and glossy. Fold in corn flour and vinegar. Dollop mixture onto baking paper. Use a spoon or spatula to spread and cover the circles. Reduce oven temperature to 150°C. Bake the meringues for 1¼ hours until crisp. Turn off oven and prop door ajar. Leave in the oven to cool slowly, for several hours or overnight. Espresso Martini Syrup Pour Espresso cocktail mix into a small saucepan and bring to boil, then remove off heat. Combine the vodka and arrowroot in a small bowl, stirring to make a smooth liquid. Add vodka/arrowroot liquid to Espresso mix and stir to combine. Add back onto heat and bring to boil continually stirring, take off heat and let cool. Cream Layer Using an electric beater, whip thickened cream into soft peaks. Sift in cocoa powder and pour in coffee liqueur and Greek yoghurt. Whip to stiff peaks. AssemblePlace one pavlova base on cake stand and cover with 1/3 of the whipped cream. Repeat each layer finishing with Espresso Martini syrup drizzle on top followed by chocolate shards.
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Tiramisu
For the syrup 300ml Wheel&Barrow Espresso Martini mix 2 Tbsp Cocoa Powder For the Cream 3 large eggs (150g) 100g sugar 250 mascarpone cheese 2 tsp VOK coffee liquor Vanilla extract to taste 200g heavy cream (whipped) Lady fingers (Savoiardi) Cocoa powder for dusting Method Place a small pot of water on stove and bring to a light simmer. In a large heat proof bowl add cracked eggs and sugar and mix together. Place the bowl of egg mixture over the saucepan and whisk constantly so the eggs don’t cook. The mixture should thicken and have a pale colour after approx. 5 minutes, temperature reads 55-66C. Take mixture off heat and place into stand mixer, whisk until cool, 3-5 mins. Slowly add the mascarpone, coffee liqueur and vanilla extract, whisk to combined. Fold in the whipped heavy cream and refrigerate mixture for 1-2 hours. Assemble In a small bowl whisk together espresso martini mix and cocoa powder and put aside. Using a dish 35x23cm (lasagne dish), soak the ladyfingers into the espresso mixture for no more than 1-2 seconds and arrange them in one layer in dish. Spread half of the cream mixture evenly over the lady fingers. Repeat another layer with lady fingers dipped into the espresso mix, followed by the rest of the mascarpone mixture. Cover and refrigerate overnight. Dust off with cocoa powder to serve.
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Port & Tonic
Serves 1Ingredients 30ml Port 60ml Tonic Water Blueberries to garnish Method Pour Port into a glass tumbler. Add shaved ice. Top off each glass with tonic water. Garnish with blueberries on a cocktail pick.
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Leafy Greens with Pomegranate Seeds
Serves 4-6 For Salad: 300g mixed leaves 1 cup pomegranate seeds ½ cup feta, crumbled 1 cup toasted walnuts 1 cup balsamic dressing (recipe below) For Balsamic Dressing: ¼ cup balsamic vinegar 1 teaspoon brown sugar 1 garlic clove, minced ½ teaspoon salt ½ teaspoon freshly ground black pepper ¾ cup olive oil For Balsamic Dressing:Place all ingredients into a salad shaker. Shake to combine and adjust seasonings as desired. If not using dressing immediately, cover and refrigerate. Shake before use to redistribute ingredients. For Salad:Lightly crush toasted walnuts and set aside. Combine mixed greens in a salad bowl with pomegranate seeds, feta and crushed walnuts. Toss with half of balsamic dressing before serving. Taste and adjust seasonings as desired, adding more of any ingredient or dressing.
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Chinese Five Spiced Roasted Almonds
Ingredients 2 cups almonds 2 tsp olive oil 1 tsp Chinese Five spice 1/2 tsp table salt 1⁄4 tsp ground cayenne pepper 1 tsp sugar Method Preheat oven to 160C. In a large bowl, toss the almonds with the olive oil. Spread almonds out on a baking tray in a single layer. Keep large bowl aside to use later. Mix the spices, salt, and sugar in a small bowl; set aside. Bake almonds for 10 minutes. Remove tray from oven and carefully pour the hot almonds back into the large bowl. Sprinkle spices over the nuts and toss well with a spoon. Pour the seasoned almonds back onto the baking tray and return to the oven for 5 minutes. Remove from oven and let almonds cool completely in pan. mStore cooled nuts in a storage container.
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Pulled Pork Sliders
Ingredients 2kg piece pork shoulder, off the bone, rind & fat removed 4 chipotle chillies in abodo sauce, chopped 5 cloves garlic crushed 2 tsp smoked paprika 3 tsp dried oregano 2 tsp black pepper crushed Juice 3-4 limes 3 bay leaves 2 cinnamon sticks 12 whole cloves 2 tsp cumin powder 2 tsp coriander powder 200ml orange juice Salt Sliders to serve Asian Coleslaw (click to view) MethodMix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for sliders or tacos.
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No Knead Focaccia
Ingredients 500 g “00” flour or bread flour 2 cups warm water 2 teaspoon instant yeast 2 teaspoon salt 4 tablespoon extra-virgin olive oil Flaky sea salt 2 sprigs Rosemary 70-80g sliced olives Method In a large bowl, whisk together the flour, salt & instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed & the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap & place in the refrigerator immediately for at least 12 hours or for as long as three days. Line an oven proof baking dish with parchment paper or grease with butter or coat with nonstick cooking spray. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl & pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap & let the dough rest for 3-4 hours, depending on the temperature of your kitchen. Preheat oven to 220°C. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. Lightly drizzle rest of the olive oil on the top, add rosemary leaves, olive slices & flaky salt Bake in the oven for 20-25 minutes until nicely golden brown. Remove from oven & move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing. TOOLS Large Bowl Stainless Steel Whisk Silicone Spatula Baking Dish (approx 34x27cm) Silicone Trivet Tea Towels
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Floral Sponge Cake
Ingredients Sponge Cake 2 ¼ cups granulated sugar 1 ¼ cups salted butter, softened 7 large egg whites, at room temperature 3 ½ cups plain flour (plus, a little extra for dust the pan!) 4 teaspoons baking powder ½ teaspoon table salt 1 cup water 2 teaspoons vanilla extract Copha Swiss Meringue Buttercream Icing 7 large egg whites 1 ½ cups unsalted butter, softened 2 cups granulated sugar 2 tsp vanilla extract ¼ tsp salt Edible flowers to decorate! Method (Icing) In a medium pot, add at least 2.5cm of water and bring to simmer Thoroughly wash and dry the stainless-steel mixing bowl from your stand mixer (you don’t want grease touching meringue). Add 7 egg whites and 2 cups of sugar and whisk together. Place mixing bowl over pot of barley simmering water, creating a seal over the pot (bow should be over the steam, not touching the water). Whisk constantly until mixture reaches 71 degrees Celsius (takes about 3 minutes). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between your fingertips). Mixture will be hot to touch Wipe water from bottom of mixing bowl and transfer bowl to stand mixer. Beat on medium high speed until stiff glossy peaks form (about 15-20 mins) and bottom of bowl feels completely at room temperature and not warm. (Important: warm meringue will melt the butter) Once the bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. If it looks lumpy or any kind of liquid, keep beating until smooth, whipped and thick. Add 2 tsp of vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 minute). Method (Cake) Preheat the oven to 180 degrees. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, 3 to 5 minutes. Add egg whites in thirds, beating well after each addition. Sift together cake flour, baking powder, and salt. Add flour mixture and water alternately to sugar mixture, beating on low speed just until blended after each addition. Stir in vanilla. Divide batter evenly among 4 greased (with Copha) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in centre comes out clean, 18 to 22 minutes. Cool cakes in pans on wire racks 10 minutes. Transfer cakes from pans to wire racks, and cool completely, about 30 minutes. Spread Buttercream Icing between cake layers and on top and sides of cake. Decorate iced cake with your edible flowers with your design of choice – be creative!
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Cast Iron No Knead Bread
Ingredients 500 ml water½ tsp dried yeast550 g bread flour1½ tsp saltFinely-ground semolina for dusting Method Add water and yeast into a jug and stir to dissolve. Place flour into a large bowl. Add the yeasted water, salt and mix roughly using a spoon or spatula. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours at room temperature. Dough is ready when its surface is dotted with bubbles. Lift the risen dough out of the bowl and onto a floured surface. Give it a quick knead to bring it together. Fold the dough onto itself one or twice and then make into a ball. Place the dough, seam-side down in a cast iron pot lined with baking paper and generously dust the top with semolina. Cover with a lid and stand at room temperature for 1-2 hours or until risen by two thirds. To test if the dough is ready, poke it gently with a finger. If the finger leaves a little indent but the dough almost completely springs back it is ready. Sprinkle the top with semolina, score top with a blade or a knife to help evenly cook. Place the cast iron pot with lid on into an oven and turn on to 250°C and bake for 40 minutes. Remove lid and bake for further 15 to 30 minutes, until loaf is beautifully browned in colour. Remove the cast iron pot from the oven, place bread onto a wire rack removing the baking paper if still attached. Let the bread cool for at least 1 hour before slicing.
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Salmon and vegetable bake
Ingredients 4 skinless salmon filletsBroccoliCauliflower3 - 4 medium potatoesShallots (1 piece)2 Tbsp olive oilSalt (1 Tsp)Pepper (0.5 Tsp)Dijon Mustard100g Feta Cheese1 Lemon to serveDill to serve Method Preheat oven to 200°C/180°C fan. Wash the broccoli and cauliflower well, separate the broccoli and cauliflower into florets. Chop potatoes into small quarters. Peel and mince the shallots. Add potatoes to your prepared baking dish, lightly season and spray with oil and bake for 20 – 30 minutes. Heat a pan with a drizzle of oil over a medium-low heat. Fry the shallots for 3 minutes. Add the Dijon mustard and set aside. Add the shallot mixture, broccoli and cauliflower to the baking dish with potatoes. Toss. Add portioned salmon over the top of the vegetables. Season with salt and pepper and drizzle generously with olive oil. Bake in the oven for 15 minutes. Remove from oven, add crumbled feta cheese and chopped chilli to top. Bake for a further 5-10 minutes or until salmon is cooked through but juicy. Finish with a generous squeeze of lemon juice, dill, extra chilli (to taste) and sliced lemon. Serve immediately.
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