New Recipes
Kofta Skewers
Makes around 14-16 500g lamb mince 2 garlic cloves, crushed 1 onion, grated 1 – 2 tablespoons pomegranate molasses 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground allspice salt and pepper to taste ½ tsp chilli flakes 1 tablespoon tomato paste 3 tablespoons chopped parsley Combine all ingredients in a bowl and mix well. Cook a little piece to taste for seasoning and adjust if needed. Roll mix into oval balls and flatten slightly and thread a skewer into the centre. Cook on a BBQ flat top, grill pan, frypan or bake in the oven for about 6-8 minutes until cooked through. Serve warm with tzatziki.
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Fried Calamari
Serves 6-8 1 kg Calamari, cleaned and cut into small pieces Vegetable oil to fry plain flour (or gluten free) 1 egg Salt and pepper 1 tsp cumin seeds, toasted and lightly crushed Lemon, cut into wedges Chopped Parsley to garnish Heat the oil in a fryer, large pot or wok to 180. Place calamari in a bowl and add the egg and mix well. Place flour in a bag and season well with salt and pepper. Add the calamari and toss very well to coat each piece. Place into a mesh strainer to dust off the excess flour. In batches carefully add a few pieces at a time to the hot oil and cook for a few minutes until crispy and lightly golden. Remove and drain on paper towel. Repeat until all of the calamari are cooked. Place on a serving platter with lemon wedges and chopped parsley.
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Pumpkin Salad
1 butternut pumpkin 4 red capsicums, cut into thick slices 1 red onion, sliced 1 tsp cumin seeds 2-3 teaspoons ras el hanout spice blend Olive oil Salt and pepper 200g Chickpeas cooked 6-8 fresh dates sliced Parsley and coriander leaves to garnish 1½ -2 lemons, juiced Cut the pumpkin into medium sized slices, and place in a large bowl. Add the onion, capsicum, cumin, ras el hanout, salt, pepper, lemon juice and a good glug of olive oil. Mix well and place onto 1 or 2 lined baking trays. Bake for 20-30 minutes until golden and teh pumpkin is tender. Add the chickpeas and dates and toss well, spoon into a serving bowl and garnish with herbs.
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Cous Cous with Quinoa and Herbs
Serves 8-10250g cous cous 180g mixed quinoa 300ml boiling water ½ tsp chili flakes 60g toasted flaked almonds 20ml Olive oil Salt and pepper to taste 5 spring onions finely sliced ½ bunch dill, chopped ½ bunch parsley, chopped Boil the quinoa in salted water for 5-8 minutes until tender. Drain and rinse under cold water. In a large bowl, add the cous cous, chili flakes, salt, pepper and olive oil. Add the boiling water and cover tightly with cling film. Allow to steep for 15-20minutes. Fluff with a fork and add the quinoa, herbs and almond flakes. Serve warm or at room temperature.
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Dolmades
Makes about 501 x 400g jar vine leaves, drained 3 garlic cloves, crushed 2 brown onions, finely diced 250 long grain rice 100g currants 4 tablespoons pine nuts, toasted 1 lemon zest 1 heaped tablespoon good quality tomato paste 1 tsp dried mint ¼ bunch fresh parsley, finely chopped ½ bunch fresh dill, finely chopped 400ml water juice of 2 lemons olive oil salt and pepper Heat a frypan with a little olive oil and add the garlic and onion and sauté until soft. Add the currants, rice, tomato paste, lemon zest and season with salt, pepper and dried mint. Add 200ml of the water and allow to absorb. Add the pine nuts and fresh herbs, mix well and season to taste.Allow the rice to cool slightly. Spread out a few vine leaves on a board or work surface and place a teaspoon of mix in the centre of each leaf. Roll up like a cigar ensuring the ends are folded in. Do not over fill and allow a little space for them to expand when cooked. Repeat with all the rice mix.Place the dolmades in a large pan with a lid, in a concentric circle. You can place them on 2 layers and place an upturned plate on top. Add the remaining water and lemon juice a little drizzle of olive oil. Cover with a lid. Simmer very gently for 12-15 minutes then turn off the heat and allow to cool. Serve with tzatziki. These store well in the fridge for several days.
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Feta Spinach stuffed Baguette
make 3 half baguettes 300g ricotta 120g mozzarella, grated 150g feta, crumbled 300g chopped blanched spinach (or frozen and defrosted) ¼ tsp nutmeg freshly grated 1 lemon zest salt and pepper to taste 3 small baguettes Combine all ingredients together and season to taste. From the top, cut out the centre of the baguettes and stuff with the filling. Place on a lined tray and bake in a hot oven until golden (about 10 minutes). Cut into slices and serve warm.
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Honey Walnut Crescents
Makes 64 600g self raising flour Pinch salt 300g cream 250g unsalted butter, softened 1 teaspoon vanilla extract Filling: 250g walnuts 70g melted butter 80g honey 6g cinnamon 20g caster sugar 1 teaspoon vanilla extract Combine the filling ingredients together and set aside. Whip the butter, salt and vanilla until light, then fold in the cream and flour to form a ball. Divide into 8 equal pieces and roll out to a circle 2-3mm thick. Cut into 8 triangles and place a small spoon of mix at the base (large end) of each triangle. Roll into the centre and slightly bend in the ends to create a crescent. Repeat until all the dough has been used. Place onto lined baking trays and cook at 165 for 10 minutes until lightly golden. Allow to cool completely and store in an airtight container. Dust lightly with icing sugar and serve. Alternatively toss in caster sugar or cinnamon sugar while warm then allow to cool
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Whipped Ricotta and Feta Dip
150g ricotta 180g feta 1 garlic clove 50ml olive oil ¼ cup good quality honey 1 teaspoon cracked pepper 30g toasted walnuts Fresh thyme or rosemary to garnish Blend the ricotta, feta, garlic and olive oil together in a food processor until smooth. Spread on a plate, pressing the centre down to make a well. Fill the well with honey. Sprinkle with cracked pepper, a sprinkle of thyme or rosemary and toasted walnuts. Serve with warmed pita bread.
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Hummus Platter
Serves 4-6 INGREDIENTS For the platter 4 pita pockets 400g hummus ½ cup cooked chickpeas, drained and rinsed olive oil to drizzle Salt and pepper to taste 1 Lebanese cucumber, diced ½ cup marinated olives ½ punnet cherry tomatoes, cut in half 1 spring onion, sliced ½ jar marinated feta For the hummus 400g cooked chickpeas, 60g Tahini 40-50ml lemon juice 1 clove garlic Salt and pepper METHOD Make the hummus Place the chickpeas, tahini, lemon juice & garlic in a blender or food processer Blend until smooth, seasoning with salt & pepper to taste Set aside until ready to serve Assemble the platter Brush the pita pockets with olive oil & lightly toast in a frypan or on the BBQ until warmed through & golden Cut into triangles & set aside Spread the hummus onto a serving platter or board Top with the cucumber, chickpeas, olives, feta, cherry tomatoes & spring onion Drizzle with olive oil (the oil from the marinated feta works beautifully) & season with salt & pepper Serve immediately with the warm pita bread
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Olive Oil Crackers
Makes 12-14 long crackers 150g warm water 5g dry yeast 5g caster sugar 300g plain flour 1 ½ tablespoons finely chopped rosemary 30ml olive oil 2g salt olive oil for brushing flaky sea salt to sprinkle freshly ground black pepper Combine the flour, salt, yeast, rosemary and salt in a bowl. Add enough warm water to form a soft dough. Knead for a few minutes then cover and allow to prove until doubled. Pinch off small balls of dough and roll out in rough long oval shapes 2 mm thick. Place onto a lined baking tray and brush with oil. Sprinkle salt flakes and pepper and bake at 170 for 8-10 minutes until golden. Cool on a rack.
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Pistachio & Cranberry Bread
150 Egg whites 150g caster sugar 150g plain flour sifted ½ teaspoon vanilla bean paste 1 orange, finely zested 90g pistachios (shelled) 90g dried cranberry 60g glace ginger diced Whip egg whites until stiff peak. Add the vanilla and sprinkle in the sugar and whip until dissolved. Fold in the flour, then the fruit, nuts and zest. Pour into a lined baking pan and smooth over the top. Bake at 175 for 15-20 minutes. Allow to cool completely before slicing. With a sharp bread knife slice the loaf in thin slices and place on a cake rack with a tray underneath. Place in a warm oven about 100 -120 degrees and dry for about 5 to 10 minutes until dry and crisp. Allow to cool and store in an airtight container.
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Orange and Blueberry Trifle
This recipe is Gluten freeserves 16-20300g blueberry jam (no added sugar)500g frozen blueberries500g fresh blueberries500g natural yoghurt1x 400g can sweetened condensed milk500g mascarpone700ml cream, whipped1 tsp vanilla bean paste375g almond meal9 eggs200g caster sugar2 oranges finely zestedHeat the oven to 180C, and line 2x23cm cake pans. Whip the egg yolks with the sugar until light and fluffy. Add the zest and fold in the almond meal. Whip the egg whites and fold into the cake batter. Divide evenly into the prepared cake tins and bake for 20-25mins until golden and the centre of the cake springs back to the touch. Remove and allow to cool. Combine the mascarpone, yoghurt, vanilla and condensed milk then fold into the whipped cream. Combine the blueberry jam and the frozen blueberries together and set aside.To assembleIn a large trifle bowl place a thin layer of fresh blueberries in the base. Top with a layer of cake about 2½cm thick, then spoon over 1/3 of the jam berry mix. Spoon over a layer of cream mix, then a thin layer of jam and sprinkle over some fresh berries, another layer of cake, jam berry mix and top with a thick layer of cream.Garnish with fresh berries.
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