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  • Satay Chicken

    Satay Chicken

    4 chicken thighs

    30g ginger, finely grated
    1cm turmeric, finely grated
    2 cloves garlic, crushed
    1 chilli, chopped
    20ml peanut or coconut oil
    1 shallot, finely chopped
    ½ lime juice
    salt to taste
     
    To garnish
    coconut milk ( optional)
    fresh chilli
    coriander leaves

    Cut the chicken into bite size pieces. In a mortar pound the ginger turmeric, garlic, shallot, chilli and salt to a fine paste, and the lime juice and 20ml peanut or coconut oil. Marinate the chicken for 1 hour and skewer and grill on a BBQ or place in a hot oven. Serve with a drizzle of coconut milk fresh lime, chopped coriander and fresh chilli.

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  • Filo Cigars

    Filo Cigars

    Ingredients


    • ½ bunch parsley, chopped
    • ½ bunch mint, chopped
    • 200g feta
    • 1 egg
    • 1 bunch spinach, blanched and chopped
    • 5g sumac
    • 20g tomato paste
    • 5g paprika
    • filo pastry
    • sesame seeds, to sprinkle


    Method

    Combine herbs, feta, egg, spinach and tomato paste together in a bowl and season with salt and pepper. Lay out a sheet of filo and add spoonful of mix. Brush the end with oil and roll like a cigar. Brush the top with olive oil & sprinkle with sesame seeds and bake at 180°C for 15 minutes until golden.          


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  • Lemongrass Chicken

    Lemongrass Chicken

    Serves 4


    Ingredients  

    • 500g chicken thigh fillets cut into large chunks
    • 60ml fresh lime juice
    • 80- 100g honey
    • 1 stalk lemongrass minced
    • 2 cloves garlic crushed
    • 20ml soy sauce
    • ½ inch piece ginger grated
    • 20ml sesame oil
    • Salt and pepper to taste
    • 3 spring onions

    Method
    Combine all marinade ingredients together and season to taste. Add the chicken and marinate for 1 hour. Thread onto skewers with spring onion and grill on a hot plate. Reserve any marinade and  reduce in a small frypan and spoon over the chicken. Serve on lettuce cups with steamed rice, garnish with spring onion and bibimbap sauce.          
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  • Beef Skewers with peanuts

    Beef Skewers with peanuts

    Serves 4-6

    Ingredients

    • ½ cup peanuts, roasted
    • 300g sirloin steak cut into strips
    • ½ tsp salt
    • ½ tsp cracked peppercorns
    • 1 tsp Paprika
    • ½ tsp cayenne pepper
    • 1 tsp onion powder
    • 1 tsp grated ginger
    • 1 clove garlic, crushed
    • 1 lime, juiced
    • ¼ tsp ground allspice
    • ½ tsp caster sugar
    • 1 tbpn peanut oil
    • 1 tomato, sliced
    • 1 small cucumber, sliced
    • red onion, cut into rounds

    Method
    Combine all the dry ingredients together and combine with the beef strips.  Marinate for about ½ hour. Thread onto skewers and place on a lined tray and cook in a hot oven for about 10 minutes. Serve on a layer of cucumber, tomato and serve with extra peanuts or peanut dukka red onion and  fresh lime.          

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  • Honey Feta with Grapes and Figs

    Honey Feta with Grapes and Figs

    Serves 4-6

    Ingredients

    • 300g Feta, cut into large slices
    • 4 figs
    • 10 grapes cut in half
    • 60ml honey
    • 4 sprigs fresh thyme
    • 4 sprigs rosemary
    • 2 garlic cloves, sliced
    • 2 eggs, beaten
    • 30g flour seasoned with pepper

    Method
    Dust the feta in flour seasoned with pepper, and dip in egg, then place in hot oil and fry until golden on both sides. Drain on paper towel and arrange on a serving plate. Drizzle with warm honey sprinkle with thyme, rosemary, grapes and figs. Enjoy with a cold glass of restina!          

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  • Vegetable San Choy Bao

    Vegetable San Choy Bao

    Ingredients


    • 1 small tin water chestnuts, finely diced
    • 1 handful bean sprouts
    • 1 punnet fresh baby corn, sliced
    • 1 carrot, finely diced
    • 2 stalks celery, diced
    • 6 shitake mushrooms, sliced
    • ½ brown onion, diced
    • 1 inch piece ginger, finely diced
    • 2 garlic cloves, chopped
    • ¼ bunch coriander, roughly chopped
    • 1 small red capsicum, diced
    • 2 chillies, finely sliced
    • 2 spring onion, finely sliced
    • A few florets broccoli, cut into small pieces
    • A few florets cauliflower, cut into small pieces
    • 12-15 long beans, diced
    • soy sauce
    • white pepper
    • lettuce cups

    Method
    Heat a little vegetable or peanut oil in a large wok and when hot add the garlic, ginger and chilli and toss, add the onion and celery and toss for a minute or 2. Add the carrot, red capsicum and baby corn and toss. Add the beans broccoli mushrooms and cauliflower and toss and cook for a minute or two. You want the vegetables to be tender but still  have a little crunch. Add the water chestnuts and bean sprouts, and season with white pepper soy sauce and a pinch of salt.If you like a stronger flavour you can add sweet soy or oyster sauce to taste. Add spring onions and coriander and serve hot with lettuce cups. You can also make this with tofu or minced chicken or pork.          

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  • Indian Cauliflower Dip with Cauliflower Fritters

    Indian Cauliflower Dip with Cauliflower Fritters

    Ingredients

    For the Fritters

    • ¼ cauliflower cut into florets
    • 50g besan flour
    • 5g curry powder
    • 3g onion powder
    • 100ml water
    • Salt to taste
    • Pinch cumin seeds
    • Oil to fry
    For the Dip
    • ¼ cauliflower cut into chunks
    • 1 tsp grated ginger
    • 2 garlic cloves
    • ½ tsp chilli powder
    • 2 tbsp curry powder
    • Lemon juice to taste
    • 1 can chickpeas washed and drained
    • Pomegranate seeds to garnish
    • Coriander leaves to garnish

    Method
    For the Fritters


    Combine all ingredients together except the florets. Heat oil in pan and once hot dip the cauliflower into the batter and fry until golden. Drain on paper towel and sprinkle with salt.


    For the Dip


    Season the cauliflower with garlic, ginger, chilli, curry powder and salt and place in a hot pan and fry until tender. Add the chickpeas and place in a blender and blend with the lemon juice and a little water until smooth. Spoon onto a flat serving plate and top with a drizzle of garlic yoghurt and top with the cauliflower fritters. Garnish with a few pomegranate seeds, curry leaves and chopped coriander. Serve with grilled naan or roti.          


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  • Coconut Lentils (coconut dhal)

    Coconut Lentils (coconut dhal)

    Ingredients

    • 250g red split lentils
    • 2 cloves garlic bruised
    • 1 tsp turmeric
    • 1 inch piece ginger sliced
    • 150ml coconut milk
    • 300ml water
    • 1 cinnamon stick
    • 2 dried chillies
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • Lemon or lime juice to taste
    • Garam masala to sprinkle
    • Curry leaves fried to garnish
    • Dried chilli to garnish
    • Coriander leaves to garnish

    Method
    Place the lentils in a medium pot and gently rinse 3-4 times or until the water runs clear. Drain and add the garlic, ginger, dried chilies, turmeric, coconut milk, and water. Stir and bring to the simmer for about 20 minutes or until most of the liquid is absorbed. Turn off the heat and let sit for about 5 minutes to continue to absorb. In a small pan heat a little coconut oil and add the mustard seeds and cumin seeds and fry until the seeds pop and add to the lentils season with salt and lemon juice. Spoon into a serving bowl and garnish with fried curry leaves, fried chilli and fresh coriander.          

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  • Barra Bites

    Barra Bites

    makes about 16-20 canapes


    Ingredients

    • 2 pieces barramundi fillet cut into inch chunks
    • 2 tbsp toasted sesame seeds
    • Salt and pepper
    • 1 small cucumber cut into small dice
    • ½ red chilli diced
    • 3 tbsp chopped coriander
    • 1/8 pineapple cut into small dice
    • ½ lime juice
    • Olive oil
    • Baby mint leaves to garnish

    Method


    Combine the chilli, pineapple, cucumber, coriander, and season with a little oil, salt pepper and lime juice. Set aside. Season the barramundi chunks with a little oil, salt and pepper. Cook on each side quickly until sealed and cooked through. Roll in sesame seeds. Place a small spoon of salsa into the serving spoon, place a piece of barramundi on top and garnish with a little more salsa and a mint leaf.          


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  • Prawns with Paprika Mayo

    Prawns with Paprika Mayo

    (serves 12)
    Ingredients

    • 12 small Australian green prawns
    • 1 clove garlic
    • 1 tsp olive oil
    • Pinch smoked paprika
    • Salt and pepper
    • 1 potato
    • 100g mayonnaise
    • 1 tsp smoked paprika
    • 1 tbsp chopped parsley
    • ½ lemon
    • Oil to fry

    Method
    Marinate the prawns in garlic, oil, paprika, salt and pepper. Combine the mayonnaise and paprika and a squeeze of lemon. Spiralise the potato and then skewer the prawns, and wrap a spiral of potato around the prawn. Fry for a few minutes in hot oil. Drain on paper towel. Place a spoonful of mayonnaise in the bottom of the shot glasses. Sprinkle a little parsley over the mayonnaise place a fried prawn in the glass. Serve hot.          

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  • Stuffed Zucchini

    Stuffed Zucchini

    Ingredients

    • 6 baby white zucchini (or green)
    • 20g plain flour
    • 20g butter
    • ½ tsp ground cumin
    • Salt & pepper to taste
    • Good pinch freshly ground nutmeg
    • 300ml warm milk
    • 40g feta
    • 30g parmesan cheese, grated
    • 5 tbsp fresh herbs thyme, parsley & basil
    • 12 thin slices of flat pancetta
    • 12 sage leaves

    Method
    Wash and cut zucchini in halves and spoon out the flesh. Roughly chop the flesh and set aside. Sprinkle zucchini with salt and pepper bake in oven for 5 minutes until firm but tender. Set aside. In a small saucepan melt butter, add flour and stir for 1 min and slowly add warm milk, keep stirring until mixture thickens, add zucchini flesh then add cumin and nutmeg, add herbs and cheeses then season to taste. Spoon into zucchini halves, top with a sage leaf and wrap with a slice of pancetta. Bake in hot oven until golden brown.          

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  • Ham and Cheese Scrolls

    Ham and Cheese Scrolls

    (makes 20-24)

    Ingredients

    • 12 slices ham
    • 250g flavourful melting cheese like cheddar or a firm goats cheese or a Dutch cheese, grated
    • 20g dijon mustard
    • 20g brown sugar
    • 50ml melted butter
    • 15g worcheshire sauce
    • Sesame seeds and poppy seeds
              For the Dough
    • 500g flour
    • 10g dried yeast
    • 10g salt


    Method
    For the Dough


    Combine all ingredients together and add enough warm water to form a soft. Knead to a smooth ball and set aside to double in size. Combine the dijon mustard, brown sugar, melted butter and worcestershire sauce, set aside. Roll out the dough to a large rectangle shape about 1cm thickness. Top with sliced ham, then scatter over the cheese and roll up to form a scroll. Cut into 20-24 rounds and place on a lined baking tray. Cover and allow to prove. When ready spoon over the mustard mix and sprinkle with sesame and poppy seeds. Place in a preheated oven at 180°C and bake until golden, about 30 mins.          


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  • Pizza Wheels

    Pizza Wheels

    (makes 22-24)

    Ingredients                

    For the Dough
    • 20g dry yeast
    • 750g flour
    • 20g salt
    • Warm water

    For the Filling
    • 150-200 hot sopressa cut into chunks
    • 250g button mushrooms cut into chunks
    • 1 onion sliced
    • 1 large red capsicum, sliced
    • 1 can chopped tomatoes
    • 100g pitted olives roughly chopped
    • ½ bunch fresh oregano roughly chopped
    • 2 tbsp capers
    • Salt and pepper to taste
    • 100-150g bocconcini

    Method
    For the Dough
    Combine together all ingredients and knead until a nice smooth ball. Cover in bowl and allow to double in size. Roll out to a large rectangle and top with filling and dot over the broken bocconcini. Roll into a scroll and cut into 1 inch slices. Arrange into an oiled shallow cast iron pan and place in a hot oven at 180 and bake until golden (about 30-40 minutes)

    For the Filling
    Place a little olive oil in pan and sauté the onion and capsicum until soft. Add the sopressa, mushrooms and herbs. Add the tomatoes and remaining ingredients except the bocconcini. Season to taste.
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  • Kale and Cheese Soufflés

    Kale and Cheese Soufflés

    (makes 6-8)
    Ingredients

    • 50g butter
    • 30g grated parmesan
    • 45g flour
    • 300ml milk, warmed
    • A good pinch of nutmeg
    • ½ tsp cayenne pepper
    • Salt and pepper to taste
    • 4 egg yolks
    • 150g goats cheese/feta
    • 6 egg whites
    • ½ tsp crème of tartar
    • 400g cooked chopped spinach or kale
    • Extra butter & parmesan to grease moulds

    Method
    Preheat the oven to 180°C. Brush the soufflé moulds with melted butter & then sprinkle in the extra grated parmesan to line the sides. Set aside until ready to use. In a saucepan heat the butter & add the flour. Cook for a minute, then slowly add the warm milk while whisking constantly to prevent lumps. Bring to a simmer & add the goats cheese or feta, cayenne, nutmeg, salt and pepper to taste. Squeeze moisture from chopped spinach or kale and add to mixture. Add the egg yolks & allow to cool. Whip the egg white with the cream of tartar to soft peaks & gently fold into the cheese mix. Spoon into the soufflé moulds to ¾ full & bake in a hot oven for about 12-15 minutes until golden & well risen. Remove & serve immediately.          

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  • Cardamom Skewers

    Cardamom Skewers

    (makes 10-12)

    Ingredients

    • 250g chicken breast  cut into  small chunks
    • 30g natural yoghurt
    • 5g grated ginger
    • 1 garlic clove crushed
    • 2 green chillies chopped
    • 5 stalks coriander leaves chopped
    • Salt and pepper to taste
    • 1 tsp ground cardamom
    • ½ tsp chilli powder
    • 1 tsp  ground cumin
    • 1 tsp turmeric powder
    • ½ lemon juice


    Method
    Combine all ingredients together in a bowl and allow to marinate for at least ½ hour. Thread onto a skewers and grill. Serve with a wedge of lemon, raita and parathas.          

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  • Stuffed Potatoes

    Stuffed Potatoes

    Ingredients

    • 6 medium potatoes
    • 1 can lentils, rinsed
    • 1 tsp turmeric
    • 1 tsp cumin seeds
    • 1 tsp ginger
    • 2 garlic cloves
    • 1 onion diced
    • 2 chillies
    • 1 sprig curry leaves
    • 1 lemon juice
    • ½ bunch Coriander,  chopped
    • A few cashew nuts to garnish
    • Pomegranate seeds to garnish
    • Salt and pepper to taste


    Method
    Roast the potatoes in a hot oven until cooked and then cut in half and remove most of the flesh, leaving a border as a shell. Chop the scooped out potato and reserve. Heat a little oil in a pan and add the cumin seeds and curry leaves. Add the onions, garlic and ginger and chilli and cook until soft. Add the turmeric and the lentils and chopped potato and season to taste. Add the lemon juice. Spoon into the baked potato halves and bake in the oven until the top is golden. Garnish with pomegranate seeds, cashew nuts. Serve with raita.          

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  • Pakoras

    Pakoras

    Ingredients

    • ¼ large cauliflower cut into small florets
    • 200g chickpea flour
    • 3 spring onions sliced
    • ½ bunch coriander chopped
    • 2 tsp fresh ginger chopped
    • 1 large tomato cut into small dice
    • 1 tsp turmeric
    • 1 tsp chilli powder
    • 1 red chilli chopped
    • ½ cup peas
    • 1 tsp coriander seeds lightly crushed
    • ½ lemon juice
    • Oil to fry
    • Salt and pepper to taste
    • (sliced beans, cabbage julienne carrot all optional)


    Method
    In a large bowl combine all the ingredients together and add just a little water to form a batter that holds together. Heat oil in pan and add spoonfuls of mix to create a fritter. Cook on both sides until golden. Drain on paper towel and serve hot with coconut chutney or raita and a squeeze of lemon juice.          

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  • Roasted Mushrooms

    Roasted Mushrooms

    Ingredients

    • 4 large swiss brown mushrooms
    • 12 sprigs of fresh thyme chopped
    • 1 garlic clove crushed
    • 2 handfuls baby spinach
    • 60-80g tallegio cheese or other soft cheese or wash rind cheese
    • ½ lemon juice
    • Olive oil

    Method
    Combine the garlic, lemon juice and thyme together. Place the mushrooms on a lined baking tray and drizzle with garlic mix. Drizzle with olive oil and season with salt and pepper. Roast for about 10 minutes in the oven until tender. In a frypan heat a little olive oil and wilt the spinach. Pile onto the mushrooms and place a slice of tallegio over the top and place in the oven for a few minutes to melt.          

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  • Zucchini Fritters

    Zucchini Fritters

    (makes 20-24)
    Ingredients

    • 2 zucchinis, grated
    • 2 spring onions, sliced
    • 150g peas
    • 40g besan flour
    • 2 eggs
    • 1 tsp baking powder
    • 150g haloumi, grated
    • 2 tbsp mint, chopped
    • 2 tbsp chives, chopped
    • 1 chilli, chopped
    • 3 tbsp parsley, chopped
    Method
    Combine all ingredients in a bowl and season with salt and pepper. Heat a pan with a little oil and drop in spoonfuls of mix, and flatten. Cook on both sides until golden. Serve with sour cream or cucumber tzatziki, or use in a veggie burger.          
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  • Fried Green Tomatoes

    Fried Green Tomatoes

    Ingredients


    • Polenta to coat
    • 1 tsp dried oregano
    • Salt
    • Pepper
    • ½ tsp chilli powder/paprika
    • 4 green tomatoes
    • 2 tbsp fresh thyme, chopped
    • 1 egg
    • Flour to coat
              For the Tomato Dressing
    • 2 fresh tomatoes, grated
    • 1 garlic clove, crushed
    • 1 chilli, finely chopped
    • Salt and pepper to taste
    • 20ml red wine vinegar
    • 20ml olive oil


    Method
    Slice fresh tomatoes into 5mm slices, and place on a tray and lightly season with salt, pepper and oregano. Sprinkle with a little chilli powder. Combine polenta and thyme in a bowl. Roll each slice of tomato into seasoned flour, egg then polenta. Heat a shallow pan with a little olive oil and cook on both sides until golden. Serve with tomato dressing.


    For the Tomato Dressing.


    Combine all ingredients together in bowl and season to taste.          


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  • Papa Rellena

    Papa Rellena

    (makes 28-30)
    Ingredients

    • 4 potatoes
    • Milk
    • 1 egg
    • Flour to coat
    • 50g raisins
    • Oil for frying
    • Juice of 1 lime
    • 1 tomato, diced
    • Dry breadcrumbs to coat
    • 6 tbsp oil
    • 500g minced beef
    • 1 onion, chopped
    • 1 garlic clove, minced
    • 1 tsp paprika
    • 2 tsp cumin powder
    • 1 tbsp Worcestershire sauce (or to taste)
    • 1 large red capsicum, finely diced or chop in blender
    • 1 large green capsicum, finely diced or chop in blender
    • 1 chilli, finely sliced
    • 1 tsp dried oregano
    • 1 tsp parsley, chopped
    • 2 tsp coriander, chopped
    • Pepper & salt to taste
    • Flour & dry bread crumbs to coat

    Method
    Peel the potatoes & cut into cubes & place them in a saucepan with salted water. Bring to the boil. Cook until tender. Drain & place the potatoes through a ricer or a potato masher & add 1 tablespoon milk. Set aside & allow to cool. Add 2 or 3 tablespoons of oil in a large frypan. Sauté the onion & garlic until softened, add the beef, cook for a few minutes then add the chilli & red & green capsicum. Add the tomato, cumin, oregano, paprika & cook for 5 minutes. Add the worcestershire sauce, parsley & raisins. Season with salt & pepper, & add the lime juice & chopped coriander. Allow to cool. Take a spoon of the potato mixture & place it in the palm of your hand. Flatten it out & place 1 teaspoon of filling in the centre. Fold it over & close by pressing the ends together. Flour the balls, roll in beaten egg & roll into dry breadcrumbs. Repeat until all the potato is used (you should have some remaining mince mix left over). Heat oil in a medium size pan & fry the balls until golden. Serve with red & green mojo sauce & olive mayonnaise. Recipes online.          

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  • Moroccan Lamb Meatball Soup

    Moroccan Lamb Meatball Soup

    (serves 8-10)
    Ingredients

    For the Lamb

    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp ras el hanout
    • ½  tsp ground cinnamon
    • 1 tsp chili powder
    • Salt and pepper to taste
    • 3 tbsp tomato paste
    • 750g lamb mince
    • 2 cloves garlic, crushed
    • 1 tsp  paprika
    • ½ brown onion, grated
    • ½ small bunch parsley chopped
    • ¼ bunch mint chopped
    • Salt and pepper
    • 1 egg
    For the Soup
    • 200g pearl cous cous, boiled, rinsed and set aside
    • 1 onion finely diced
    • 1 tsp fresh grated ginger
    • 2 carrots diced
    • 2 zucchini diced
    • 4 cloves garlic, crushed
    • 4 cups chicken or vegetable stock
    • 2 cups water
    • ½ can crushed tomatoes
    • 2 tsp cumin powder
    • 1 tsp coriander powder
    • 2 sticks cinnamon
    • Good pinch saffron
    • Lemon juice to taste
    • 1  red chilli, left whole
    • 2 tablespoon preserved lemon finely sliced
    • Toasted flaked almonds to garnish
    • Fresh mint,  parsley, and coriander to garnish

    Method
    For the Lamb


    Combine all ingredients together and  mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside.


    For the Soup


    In a large saucepan or cast iron pot, heat  a little olive oil, add the onion, garlic, ginger  and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs  and simmer for 15-20 minutes. Add the cous cous, and zucchini,  lemon juice to taste and  adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.          


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  • Cured Salmon (Gravalax)

    Cured Salmon (Gravalax)

    Ingredients

    • 1 side salmon, pin boned
    • 600g salt
    • 600g castor sugar
    • 1 bunch dill chopped
    • 20g fennel seeds lightly crushed
    • 2 heaped tbsp pink peppercorns lightly crushed
    • 2 lemons zested
    • 1 orange zested
    • 4 star anise

    Method
    Combine all ingredients in a bowl except the salmon. On a flat tray with a lip, sprinkle a couple of handfuls of mix on to the tray. Place the salmon  skin side down, and heap the remaining mixture on top to completely cover the salmon. Cover and place in the fridge overnight. The next day it will start to become liquidy, so scape off the mixture and cover on both sides again for another day.  On the next day, scape off the mixture and  wash well. Slice finely and serve with potato pancakes, or as you would for smoked salmon, on a pizza, in a salad…          

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  • Turkey Pasties

    Turkey Pasties

    Ingredients

    • 1 medium brown onion finely chopped
    • 1 carrot peeled cut into small dice
    • 1 large potato cut into small dice
    • 1 small swede cut into small dice
    • Sea salt & black pepper
    • Left over roast turkey  diced (about 350g)
    • Good quality puff pastry
    • Eggwash to brush

    Method
    Sauté the onion in a little olive oil until soft. Heat oven to 190°C Blanch the chopped vegetables in salted water until just tender but not soft. Drain. Combine all ingredients together & season generously with pepper. Roll out the puff pastry & cut to size (into rounds) or cut into two large rectangles & make long pasties. Brush the edge with egg wash & seal. Brush with egg wash & sprinkle with sea salt. Bake in a hot oven until golden brown. Serve with tomato cranberry sauce. Alternatively if you have left over roast vegetables, dice & fold through chopped turkey. A simple delicious way to savour tasty leftovers. These also freeze well uncooked, just defrost & bake, or freeze left over mix until you are ready to use.          

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  • Grilled Chicken Satays

    Grilled Chicken Satays

    Ingredients

    For the Spice Mix

    • 25g chilli
    • 60g garlic
    • 120g shallots
    • 25g galangal
    • 25g ginger
    • 60g turmeric
    • 40g cashew nuts
    • 25g palm sugar
    • 60g coconut oil
    • 125ml water
    • 2 lemon grass stalks
    • Salt

    For the Chicken
    • 500g chicken breast cut into strips
    • 1 chilli finely chopped
    • 2 tbsp palm sugar
    • 125g spice paste
    • Salt

    For Peanut Sauce
    • 6 lime leaves
    • 20g ginger
    • 20g garlic
    • 20g lemongrass
    • ½ cinnamon stick
    • 5g ground coriander
    • 25g chilli paste
    • 25g ketchup manis
    • 100ml lemon juice
    • Salt
    • 250g roasted peanuts, coarsely ground
    • 800ml coconut milk
    • 10g sugar
    • Lime juice
    • 1 onion
    • 5g cumin

    Method
    For the Spice Mix


    Blend all ingredients together (except the water) in a food processor or pound in a mortar & pestle. In a saucepan combine the paste with the water & cook together for about 1 hour until the water has cooked out, & the paste becomes golden. Allow to cool before use.


    For the Chicken


    Combine ingredients together, skewer & marinate for several hours or overnight. Grill chicken over hot coals basting frequently & cook until chicken is golden. (Basting mix: combine 60g spice mix & 60g coconut oil)


    For Peanut Sauce


    Blend the ginger, garlic & onion together & cook in a pot with the remaining ingredients until it thickens & the oil comes to the top. Serve hot or cold.          


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  • Cold Rolls

    Cold Rolls

    Ingredients

    • Rice vermicelli noodles (blanched and refreshed)
    • ½ green mango (optional) in ribbons
    • 1 carrot cut into ribbons
    • 1 Lebanese cucumber cut into 5-6cm lengths and cut into small stripes
    • Hand full of bean spouts
    • ½ bunch rau ram
    • ½ bunch coriander leaves
    • ½ bunch mint
    • Pandan chicken
    • Pork balls
    • Sugar cane prawns
    • Rice paper wrappers
    • Lettuce leaves

    Method
    Boil water and then quickly dip the rice paper sheet into the boiling water taking care not to burn yourself. Place onto your plate/work surface and proceed to layer a small amount of ingredients on the bottom third of the wrapper. Roll over the edge then fold in the sides and continue to roll to a cigar shape. Serve with nuoc cham dipping sauce.          

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  • Potato Fritters

    Potato Fritters

    Ingredients

    • 2 waxy potatoes
    • 4 tbsp coriander seeds, crushed
    • 1 tbsp cracked pepper
    • 4 green chillies
    • 3 cloves garlic
    • 200g besan(chickpea) flour
    • 20g rice flour
    • 300ml water
    • 1 tsp salt
    • ½ bunch chopped coriander leaves
    • Oil for frying

    Method

    Mix the pepper and coriander seeds together and set aside. Crush the chillies and garlic with a pinch of salt in a mortar and pestle. In a bowl add the flours, chopped coriander leaves, salt, chilli garlic mix and water to form a runny batter. Heat oil in a pan. Cut the potatoes in 5mm thick rounds, and lightly dip into the batter and place in hot oil. Fry until golden on both sides. Drain and sprinkle with pepper and coriander mix, serve as they are or with raita.          


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  • Vietnamese Platter

    Vietnamese Platter

    Ingredients

    Pandan Chicken

    • 6 chicken thigh fillets
    • 3 garlic cloves
    • 1 tsp white peppercorns
    • 1 inch piece ginger, chopped
    • 2 tbsp soy sauce (or use ketchup manis)
    • 2 tsp sugar
    • 3 coriander roots, washed and scraped
    • 1 tbsp sesame oil
      pandan leaves (fresh or frozen)
    • Toothpicks
    • Peanut oil to fry

    Sugar Cane Prawns
    • 500g peeled, de-veined green prawns
    • 3 garlic cloves, chopped
    • 1 inch piece ginger, grated
    • 2 tbsp palm sugar
    • 1 tsp salt
    • 4 tbsp coriander, chopped
    • 1 large chilli, chopped
    • 2 egg whites
    • 10g cornflour
    • 40g pork fat, (optional)
    • 2 teaspoon fish sauce
    • Splash of rose wine (optional)
    • Peanut oil
    • 1 can sugar cane drained, or fresh if available

    Pork Balls
    • 500g minced pork
    • 1 tsp turmeric
    • 2 lemon grass stalks, finely sliced
    • 2 cloves garlic, chopped
    • 1-2 shallots, minced
    • 1 inch piece of ginger, chopped
    • 1 tomato, finely diced
    • 4 tbsp fresh coriander, chopped
    • Salt and freshly ground white pepper to taste

    Method


    Pandan Chicken


    Cut the chicken into bite-size pieces. In a mortar crush the coriander root, garlic, ginger and white pepper. Add the sugar and soy sauce. Add the sesame oil, and then marinate the chicken for a few hours. Wrap each piece of chicken with pandan leaves (cut to size) and secure with a toothpick. Fry in hot oil over a medium heat for a few minutes until cooked through. Drain onto paper towel. Serve with a squeeze of lime, and chilli dipping sauce, or in cold rolls, or toss into a salad.         


    Sugar Cane Prawns


    Slice the sugar cane into 7cm lengths, then quarter. In a food processor blend the prawn meat, pork fat, garlic, ginger, palm sugar, chilli and salt until nearly smooth, add fish sauce, rose wine, egg whites and cornflour, then fold through the coriander. With oiled hands, wrap mix around the cane sugar sticks to form a ball. Line a steamer basket with paper to stop the prawn mix from sticking, and place the sticks in the steamer and steam with the lid on until they are firm to the touch, (about 5 minutes) then deep fry to get a nice golden skin. Serve as they are, with dipping sauce, or cut into a cold roll. 


    Pork Balls


    In a bowl combine the pork mince and the turmeric. Set aside. In a mortar or a small blender combine all the remaining ingredients except the tomato, and coriander, and blend, but not too fine. Add to the pork mince along with the chopped tomato and coriander. Season with salt and pepper and then roll into small balls and fry until golden. Serve as they are with a lettuce cup and chilli dipping sauce, or in cold rolls or in a noodle salad.          


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  • Baked Brie

    Baked Brie

    Ingredients


    • 1 small brie or camembert in wooden box
    • 3 cloves garlic finely sliced
    • 10 pink peppercorns lightly crushed
    • A few sprigs fresh thyme
    • 6 small bayleaves
    • Splash white wine
    • Freshly cracked black pepper


    Method
    Unmould the brie & line the tub with baking paper. Cut a few slashes in the brie & poke in the garlic slices. Scatter over the bay leaves & the fresh thyme. Splash over a little wine & both peppercorns. Cover and bake in the oven at 180°C for 15-20 mins until warmed through & nice & runny. Serve with crackers & a baquette as a delicious add to your cheese board or with crudites as a healthier option.          

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  • Ceviche

    Ceviche

    Ingredients

    • 250g Fresh fish – snapper, barramundi, ocean trout
    • Salt
    • Juice of 4 limes
    • 2 cloves of garlic, crushed
    • 1 red onion finely sliced
    • 1 bunch coriander finely sliced
    • 1 long red chilli finely diced
    • 1 stick celery heart sliced finely
    • 1 red capsicum, diced
    • 1-2 ripe tomatoes, sliced
    • Extra virgin olive oil
    • 1 small Lebanese cucumber, seeded and chopped
    • Freshly ground black pepper (or use pink peppercorns if you like)


    Method
    Dice the fish into small cubes, sprinkle with a little salt and squeeze over the juice of the limes and the crushed garlic and allow to sit for about 20-30 minutes and refrigerate. Add the other ingredients and mix well. Serve with a wedge of lime. A light, healthy refreshing summer dish.          

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  • Corn Bread

    Corn Bread

    Makes about 48

    Ingredients

    • 1 egg
    • 1 can creamed corn
    • 1 green chilli, finely diced
    • 120g sour cream
    • 1 cup polenta
    • 1 cup plain flour
    • ½ tsp salt
    • 2 tsp baking powder
    • 1 cup grated cheddar cheese
    • 1 spring onion finely sliced
    • Pepper to taste
    • ½ tsp bicarb soda
    • 1 tbsp sugar
    • 50ml oil or melted butter
    • 1 cup milk

    Method


    Heat oven to 180°C. Sift all dry ingredients together into a bowl. Add the wet ingredients and mix together gently. Spoon into a greased cornbread mould and bake 15-20min until golden.          


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  • Multigrain Bread

    Multigrain Bread

    Makes 3 loaves
    Ingredients

    • 500g multigrain flour (I like the german grain flour mix)
    • 500g organic bakers flour
    • ½ cup linseeds
    • ½ cup sunflower seeds
    • ½ cup pepitas
    • 10g dried yeast
    • 10g salt
    • 10g sugar

    Method
    Mix dry ingredients together in a large bowl. Add warm water & mix together until combined, this is a wet & sticky mix. Cover with cling film & leave in a warm place until doubled in size. Preheat the oven to 210°C. Flour your work surface & turn out the dough. Divide into 3 equal pieces & roll into a log shape & place into greased loaf pans. Leave in a warm place until doubled. Slash the top with a sharp knife & sprinkle with oats, seeds or flour. Place into a hot oven & bake for 10-15 mins. Reduce the oven temperature to 180°C & bake for a further 10-15mins. Carefully tip a loaf out & tap on the bottom to hear a hollow sound to ensure it is cooked through. Cool on a wire rack & enjoy with butter, your favourite jam, or sandwich topping. Great toasted for a healthy start to your day…          

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  • Pork & Prawn Dumplings

    Pork & Prawn Dumplings

    Makes approx 24 dumplings
    For the Broth Ingredients

    • Oyster sauce
    • Soy sauce
    • Bean sprouts
    • Celery leaf
    • Coriander leaves
    • Dried shitake mushrooms
    • Ginger
    • Spring onion, sliced

    For the Dumplings
    • 200g pork mince
    • 60g prawn meat
    • 1 tbsp soy sauce
    • 1 tbsp Chinese wine
    • 1 tbsp finely chopped ginger
    • 1 clove garlic finely chopped
    • 2 spring onions, finely chopped
    • 2 tbsp coriander, finely chopped
    • 2 tbsp water chestnut, chopped
    • 1 tbsp sesame oil
    • 1 egg white
    • Pinch of sugar
    • Pinch of white pepper
    • 1 pkt wonton or gowgee wrappers
    • 4 dry shitake mushrooms, rehydrated and chopped

    Dipping Sauce
    • 1 garlic clove chopped
    • 1 tsp ginger chopped
    • 3 birds eye chillies, sliced
    • 160g light soy sauce
    • 60ml rice vinegar
              Chilli Oil
    • 1 cup peanut oil
    • 2 tablespoons dried chilli flakes

    Method


    For the Mushroom Broth


    Add a handful of washed dried shitake mushrooms to a litre of water. Add a few rough slices of ginger, 20ml light soy sauce & 2-3 tablespoons good quality oyster sauce. Bring to boil, then allow to simmer for at least 20 minutes until the mushrooms are tender. Season to taste with more soy or oyster sauce, remove the mushrooms & cut away the stalk & discard. Slice & reserve some mushrooms for the dumpling filling & add the remainder into serving bowls, then ladle the broth into the bowls, add a small handful of bean sprouts, a few steamed dumplings, chopped coriander, spring onion & asian celery leaf & serve with a drizzle of sesame oil, dipping sauce & chilli oil on the side. 


    For the Dumpling Filling


    In a bowl combine all of the ingredients. Place a small spoon of filling into the centre of the wrapper. Brush the edge with a little water or cornflour mixed with water & wrap into desired shape. Place into a steamer basket lined with banana leaf, grease lightly so that they do not stick, allowing space so that steam can flow through. Heat water in the base of a wok until boiling. Add the steamer & steam for about 5 minutes until cooked through. Enjoy as they are, with dipping sauce & chilli oil or in the light mushroom broth.


    Dipping Sauce


    Combine all ingredients in a small dipping bowl. 


    Chilli Oil


    Place the oil in a pan and add chilli. Bring to a gentle simmer and turn off the heat. Cool and store in an airtight container.          


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  • Coconut Potatoes

    Coconut Potatoes

    Ingredients

    • 1kg potatoes cut into chunks
    • 1 onion diced
    • 4 green chillies seeded and chopped
    • 2 cloves garlic chopped
    • 1 tbsp black mustard seeds
    • 100g peas
    • 1 tsp turmeric
    • 1 cup shredded coconut
    • 2 cups coconut milk
    • 60ml Oil or ghee
    • 100g roasted cashew nuts

    Method
    Boil potatoes with a little salt until tender. Drain. Soak the coconut in the coconut milk. Heat oil or ghee in a large frying pan and add the mustard seeds, and cook until they ‘pop’ add the onion and sauté until soft. Add chilli, turmeric and salt. Add coconut and cook for a few minutes. Add the potato and peas. Season to taste and add cashew nuts and serve garnished with a fresh coriander leaves.          
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  • Greek Lamb Kofta Skewers

    Greek Lamb Kofta Skewers

    Ingredients

    For the Lamb
    • 500g minced lamb
    • 1 tsp dried mint
    • 1 lemon juice and zest
    • 1 tsp chilli powder
    • 2 garlic cloves, minced
    • Salt and pepper to taste
    • 1 tbsp fresh rosemary chopped
    • 1 egg
    • 2 tbsp fresh oregano chopped
    • Olive oil
    • 3 tbsp fresh parsley chopped
    Feta Salsa Verde
    • ½ bunch flat-leaf parsley chopped
    • ¼ bunch mint chopped
    • 1 spring onion finely sliced
    • 1-2 tsp fresh lemon juice
    • 2 tsp oregano chopped
    • 1 garlic clove finely chopped
    • Pinch of salt
    • Cracked pepper
    • 150ml olive oil
    • 100g Danish feta crumbled

    Method
    For the Lamb
    Combine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.

    For the Feta Salsa Verde
    Combine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.          
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  • Asian Chicken Bites

    Asian Chicken Bites

    Ingredients

    • 250g minced chicken
    • 1 tsp ginger finely grated
    • 1 garlic clove finely chopped
    • 1 small chilli finely chopped
    • ½ spring onion finely chopped
    • Pinch white pepper freshly ground
    • ¼ bunch coriander finely chopped
    • Soy sauce to taste
    • Vegetable oil

    Method
    Combine all ingredients in a bowl and mix well. Roll into small balls & pan fry in oil until golden. Makes 24 bite size balls. Serve with a squeeze of lemon, garnish as desired.          

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