No sooner had I packed up my chef’s gear at the Food and Wine stage at The Ekka than requests started pouring in from many of the visitors on how to cook the recipes that I demonstrated on stage. There are lots of them too!
So happy eating, cooking and entertaining.
How to cook!
1. Anchovy Pesto
100g flat leaf parsley leaves
100g walnuts, lightly roasted
2 garlic cloves, chopped
2 x 50g tin anchovies
Grated zest and juice of 1 lemon
100 – 200ml olive oil
Fresh ground pepper
Combine all ingredients together in a food processor. Serve with toasts.
2. Spicy pan fried pork, Asian herb, crispy noodle
Serves 4
4 x pork loin steaks
Szechuan pepper, chili, black pepper
Salt
1 tblsp sunflower oil
For the salad
¼ cup cabbage, finely shredded
1 carrot, shredded
6 shallots, thinly slices
1 cup fresh mixed asian herbs, mint, thai basil, coriander, basil
2 lime leaves, thinly sliced
1 stalk lemon grass, thinly sliced
1 tslp freshly grated ginger
¼ pkt rice noodles
Vegetable oil for deep frying
Thai Dressing
½ cup fish sauce
1/3 cup kecap manis
½ cup lime juice
½ cup rice wine vinegar
1 cup sugar
1 tblsp chilli paste
This dressing will make about 3 cups but will store in the fridge for several weeks and is great for stir-fries, dressings or marinating.
Heat the oil in a heavy based fry pan. Grind up the peppers with a good pinch of salt and rub this all over the steaks. Follow the Pork steak cooking method – for 2cm thick steaks, use the 6-2-2 method, 6 minutes on one side, 2 on the other and rest for 2 minutes. Slice the steaks into thin slices. Heat a deep pan with oil and deep fry the noodles until crispy, remove the noodles from the oil and drain on paper towel until ready to use.
Combine all other vegetables together with the herbs and the pork and add in enough of the dressing to coat the vegetables finish the salad with the crispy noodles and serve immediately.
3. Italian Risotto with Goztinger speck, XXXX Summer beer and parmesan
Serves 4-6
6 cups chicken broth
300g Goztinger double smoked speck , diced
1/2 onion, finely chopped
3 garlic cloves, minced
2 cups uncooked Arborio rice
350ml XXXX Summer Beer
1/4 cup Parmesan cheese, grated
1 ½ cups shredded sharp cheddar cheese, grated
Salt and cracked black pepper
Method
1. Pour the stock into a medium pan and set over medium heat; bring to a gentle simmer and reduce heat to low.
2. Meanwhile, heat a large pot over medium heat. Add chopped speck and the diced onions and cook 4-5 minutes or until browned.
3. Add garlic and stir; cook 30-60 seconds or until fragrant. Stir in the Arborio rice and cook 2-3 minutes or until just beginning to brown. Add beer and stir; cook several minutes or until beer is absorbed.
4. Working ½ cup at a time, add the hot chicken stock to the large pot and stir often, allowing rice to simmer and slowly absorb broth. Continue adding the stock in small increments until rice is just cooked to the bite. About 30 minutes.
5. Add in the Parmesan cheese, cheddar cheese, and cracked black pepper and stir until the cheese is melted and well-combined. Remove risotto from heat and serve hot.
4. Spiced Beer bratwurst and bacon bites
Serves 6-8 as a party starter
1kg of Gotzinger Swiss bratwurst, cut into thirds
1kg Gotzinger rind off long bacon
750ml XXXX SUMMER Beer
2/3 cup brown sugar
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp turmeric
Mustard and relish of choice for dipping
Tooth pics
Method
1. To make the beer brats, preheat oven to 210c. Line a baking ray with baking paper.
2. Pierce each of the sausages several times with a fork.
3. Pour the beer into a large pot and bring to a simmer, add in the sausages and simmer for 15 minutes, drain and set aside to cool.
4. In a separate bowl, combine the mustard powder with the turmeric, brown sugar and cayenne pepper and stir.
5. Take a piece of sausage and roll in a piece of bacon, roll this into the spice mix and place onto the tray.
6. Continue with all of the sausages not to overcrowd the tray.
7. Bake for 20 minutes until golden, pierce with a toothpick and enjoy with your favourite mustard or relish.
5. Green peppercorn sauce
Makes approx. 2 cup
1 & 3/4 cups beef stock
3 tablespoons butter
1/4 cup finely chopped purple French shallots
1 cup thickened cream
3 tablespoons brandy
2 tablespoons drained green peppercorns in brine
Method
1. Boil the stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large frypan over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate.
2. Into the same frypan, add the chopped shallots and sauté 2 minutes. Remove from heat. Add reduced beef stock, thickened cream, 3 tablespoons of brandy and the green peppercorns.
3. Simmer until the sauce thickens to coat the back of a spoon, about 6 minutes. Season the sauce with salt and pepper. Spoon sauce over steaks and serve.
6. Summer Steak marinade and pineapple ginger butter
Serves 4
4 x sirloin steaks or any good grilling steak such as fillet, scotch fillet, porterhouse, T-bone, rump, round and blade
2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons sesame oil
⅓ cup finely chopped white onion
2 tblsp peeled, finely chopped ginger
Butter garnish
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Salt
Method
1. Combine the pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add the diced onion and ginger.
a. Set aside 2 tablespoons of the marinade for the butter. For the butter, whisk the softened butter with the marinade and the sesame oil and roll into a cylinder in plastic wrap and place in the fridge to set.
2. Transfer the remaining marinade to a large baking dish or bowl and marinate the steaks overnight. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
3. Cook the steaks to your liking – about 4 minutes each side for medium, depending on the thickness of the cut and set aside to rest.
4. Serve the steaks with a round of butter and enjoy.
7. Pork Dinner – Twice cooked Pork belly with crunchy crackling crumble
Ingredients
2 kg pork belly
3medium brown onions, quartered
3 green peeled and cored green , cut into wedges
3 large sprigs of rosemary
40g salt flakes
150ml tablespoons oil
For the special roast pork belly sauce
3/4 cups brown sugar
1 cups red wine vinegar
1 star anise
1 cinnamon stick
the pan juices from the pork
juice from 2 oranges
the peel of 1 orange
500ml – 1lt chicken stock
salt and pepper to taste
Method
Preheat the oven to 150c
1. Take two long sheets of alfoil and one long sheet of baking paper and line a baking dish to fit the pork.
2. Lay onto he base of the lined trays a mix of the onions, apples and the rosemary sprigs, dry the pork and score the skin finely, rubbing into the skin the mixed salt and oil until well covered.
3. Place pork, rind side up, on top of apples or onions.
4. Gather up alfoil so that is surrounds the pork but leaves the top skin rind exposed. The alfoil should make a close nest around the pork to prevent it from drying out and gather the juices while it’s cooking, but at the same time allow the pork rind to crackle.
5. Cook the pork for 3 hours, turn the temp down to 140 and cook for a further hour.
6. Remove the crackle from the pork and set aside
7. Drain off and reserve the juices and combine them with the brown sugar, red wine vinegar, star anise, and cinnamon stick. Bring to boil and simmer until syrupy – approx 5 mins. Add the orange juice, orange peel and chicken stock. Bring back to boil, simmer until reduces.
8. Just before serving, reheat the pork belly and cut into portions to platter up, drizzling over some of the sauce.
9. Place the crackle onto a separate tray and turn the oven up to 220c and bake the crackiling for a further 20 minutes until perfect. Break up the crackle and serve this ontop of the pork and serve.
8. Country beer braised pork cheek with pan juices
Serves 10
Ingredients
24 pigs’ cheeks, ‘spots’, not the whole jowl
3 large carrot
3 small onion
3 stick celery
6 bay leaves
1 head garlic
750ml James Squire – the Chancer Golden Ale
3 litres chicken stock, enough to cover the cheeks
Olive oil for cooking
Sea salt and black pepper
Method
1. Preheat the oven to 160˚C.
2. Peel and roughly chop the carrot, onion and celery. Heat a large ovenproof casserole pan over a medium heat and add a lug of olive oil. Add the cheeks and colour for 3 minutes on each side to caramelise and create a nice crust. Remove the cheeks.
3. Add the carrots, onion, celery, bay and garlic and stir well to coat with the oil. Cook the vegetables for approximately 5 minutes to achieve a good colour. Add the cheeks back into the pot, next, pour in the beer and bring to the boil. Reduce the beer until it’s nearly evaporated and the alcohol has burnt away. Now add the chicken stock and again, bring to the boil and then turn down the heat so you have a slow simmer.
4. Skim off the scum and simmer for 3 hours until the cheeks are tender, remove the cheeks and reduce gravy until it reaches a rich sauce.
9. Oven baked Italian parmesan and lemon pork cotoletta steaks
Serves 8 – 10
13 x 260-280g loin of pork steaks
15 eggs
600ml milk
About 2 cups plain flour
1kg Breadcrumbs
2 cups grated parmesan cheese
2 bunch flat leaf parsley leaves
Peel of 4 lemons
Salt and Pepper
2 cups frying oil
80g Unsalted butter melted
4 large Lemon wedges to serve
1. Cut the steaks in half and pound out with a mallot until ½ a cm thick.
2. Combine the eggs and milk and season with salt and pepper.
3. Place the flour into a flat plate
4. In a food processor combine the breadcrumbs with the parsley, parmesan and peeled lemon rind and blitz until combined, season with salt and pepper.
5. Either bake or fry the cotoletto until golden, serve with lemon wedges.
10. Murray Valley barbequed pulled pork, garlic rubbed croutons and apple vinegar aioli (pork and apple bruschetta)
2kg Murray Valley barbequed pulled pork
2 loaves French stick, brushed with garlic and oil and baked
Apple Aioli
2 granny smith apple, grated
juice of 1 lemon
8 egg yolks
2 cloves garlic, crushed
4 cups vegetable oil
¼ cup apple vinegar
sea salt flakes and freshly ground black pepper
snow pea sprouts – garnish
Method
1. Soak the apple in the lemon juice. Blend the yolks in a food processor with the garlic, grated apple and lemon juice.
2. Add half the oil in a thin stream and then the rest more rapidly until emulsified, blend in the vinegar and spoon onto the toasts top with pork and garnish. Season.
Sides 3 platters of each, each platter to serve 7 people
11. Roasted spiced cauliflower with tahini dressing and toasted almonds
2 cauliflower , cut into florets and seasoned with Spice factory Middle eastern Dry Rub, olive oil and roast in a hot oven of 180c for about 20 minutes until golden brown. Allow to cool
Garnish with 1 cup Toasted almonds & 1 cup Chopped parsley
Tahini dressing
2 tblp Tahini
Juice of ½ a lemon
1 clove Garlic
¼ cup Water
Salt to taste
1/3 cup yoghurt
Blend all of the ingredients until smooth, taste for seasoning and add a little more water to thin out the sauce if needed and a little more tahini to thicken the sauce.
12. Italian baked pumpkin with herb gremolata
1 x jap pumpkin, peeled and cut into 5 cm pieces and roasted with olive oil, salt and pepper until golden.
Herb gremolata dressing
1 bunch parsley, washed and leaves picked
1 bunch coriander, washed and leaves picked
Lemon zest of 1 lemon
2 cloves Garlic
About 1 cup of Olive oil – enough to make a sauce
Juice of ½ Lemon
Salt and pepper
Blend all of the ingredients together for the gremolata and toss the pumpkin with a good couple of spoonful’s
13. Winter vegetable and apple slaw
2 x beetroot
1 x cabbage red
½ cabbage white
5 x carrots
5 x apples
1 bunch green shallots, sliced
Mayonnaise and sour cream dressing
14. Spanish marinated mushrooms with garlic and pimentos
1kg button mushrooms, sliced;
Marinate over night with a blended marinade of ¼ cup of olive oil mixed with 1 tablespoon smoked paprika, 2 cloves garlic, juice of 1 lemon, 250g red pimentos, 1 bunch of flat leaf parsley, leaves picked and chopped.
15. Spiced bacon
Spiced Honey bacon
500g thick-cut bacon
2 tablespoons honey
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ tsp ground cumin
Method
1. Preheat the oven to 170c.
2. Line 2 trays with baking paper. Arrange the bacon slices on the paper in a single layer.
3. In a small pan, combine the honey and spices and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 20 minutes or longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. Chop finely and mix with the walnuts for the baklava.
16. Honey and walnut baklava with hung vanilla yoghurt
Serving: 27-30 pieces
Ingredients
2 pkts phyllo
500g unsalted butter, melted
4 cups walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of ½ lemon)
¾ cup water
½ cup honey
Method
Trim phyllo dough to fit your baking dish. You can trim one stack at a time then cover with a damp towel to keep from drying out.
Butter the bottom and sides of a 13×9 non-stick baking pan.
Start with your honey sauce (which needs time to cool as baklava bakes).
In a medium saucepan, combine the sugar, honey, lemon juice, and the water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
Preheat Oven to 160c.
Pulse walnuts until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next. Keep remaining phyllo covered with a damp towel at all times. Spread about ⅕ of nut mixture (about ¾ cup) over phyllo dough. Alternately layer the filo with the walnuts and the bacon.
Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
Cut pastry into 1½” wide strips, then cut diagonally to form diamond shapes. Bake for 1 hour and 15 min or until tops are golden brown.
Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
Here’s the order of the Baklava Layers:
10 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture
10 buttered phyllo sheets and butter the top.
Hung Vanilla Yoghurt
2kg of greek yoghurt hung for 2 days
Mix with ¼ tsp of vanilla beans and 1/2 cup of caster sugar to taste
Serve dessert with a smear of the yoghurt and a piece of baklava.
17. Yoghurt spiced lamb cutlets with broccoli and vegetable tabouli
Serves 6-8
2 tsp whole cumin seeds
2 tsp whole coriander seeds
½ tsp cinnamon
Good pinch ground chilli
1 clove garlic
200ml thick natural yoghurt
12 lamb cutlets about 100gm each
Zest of ½ orange and ½ lemon
30ml olive oil
Marinade: Dry roast the spices over a moderate temperature until aromatic. Grind them in a mortar and pestle along with the cinnamon, chilli and garlic, lemon and orange zest and combine with the yoghurt. Mix the yoghurt with the lamb chops and allow to marinate for 20 minutes.
Tabouli
1 head of broccoli, shaved so that it resembled the size of grains of rice reserve the stalks for a broccoli soup
1 ½ cups burghal (cracked wheat), covered with boiling water and set aside
¼ cup almond flakes toasted
1 spanish onion, finely diced
1 lebanese cucumber, seeds removed and finely diced
3 eshallots, finely sliced
2 tomatoes, deseeded and diced
½ bunch curly leaf parsley, finely chopped
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper
3 tbsp olive oil extra
½ cauliflower, finely shredded
Method
1. Combine the bourghal and the broccoli in a large bowl and cover with boiling water, cover with a towel and set aside until all of the water has been absorbed and the bourghal has softened. Drain the burghal and flake with a fork, Place the burghal into a large bowl, add in the toasted almonds, diced onion, cucumber, shallots, parsley and tomato, add in the olive oil , lemon juice and season with salt and pepper. Taste and adjust seasoning.
2. Heat a pan over a moderate temperature and add in a small amount of the oil, sear off the lamb for 4-5 minutes on both sides then let it rest for 5 minutes covered with foil.
18. Self-saucing double chocolate pudding with James Squire Jack of spades Porter with spiced pears in beer
Serves 4-6
1 cup(150g) self-raising flour – Manildra
1/4 cup(25g) dutch cocoa powder
100g grated 70% chocolate
Good Pinch of cinnamon
Pinch of chili powder
1/2 cup(110g) firmly packed brown sugar
1/2 cup(125ml) milk
1 egg
60 g butter, melted, cooled
cream or vanilla ice-cream, to serve –
Sauce
1/3 cup(35g) cocoa powder
1/2 cup(110g) firmly packed brown sugar
1 cup James Squire Jack of Spades Porter
3/4 cups water
Preheat the oven to 180°C (160°C fan-forced).
1. Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil (this will catch any drips).
2. Sift the flour and cocoa powder into a medium bowl. Add the sugar and spices and stir to break up any lumps. Whisk together the milk, egg and butter in a jug.
3. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter.
4. Pour into the prepared dish and smooth the surface with the back of a spoon.
5. To make sauce: sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
6. Bring to the boil the water and the James Squire Porter and pour this evenly over the cocoa and sugar mixture in the dish.
7. Bake for 50 minutes or until the cake topping is firm. Serve with cream or ice-cream.
19. Poached Pears in beer
Serves 6
330 ml James Squire Jack of spades Porter
1 cup of sugar
1 teaspoon vanilla extract
3 cooking pears, peeled, cored and cut into eighths
3 cinnamon sticks
2 cloves
orange peel of about 5 cm
Mix the beer with the sugar, vanilla and spices in a saucepan and bring to a simmer. Add in he prepared pears, simmer for 30 minutes until he pears have softened, remove the pears and reduce the liquid to about 1/3 or until it is slightly syrupy.
20. Italian Frangipane and Jam Crostata
Serves 6-8
200g (7 oz) Manildra plain (all-purpose) flour
140g (5 oz) chilled butter, cut into small cubes
1/2 teaspoon baking powder
3 tablespoons sugar
1/2 orange, zest only
1 egg, lightly beaten
2 tablespoons Marsala wine
Grease a 25 cm (10 inch) tart tin with a removable base with butter and set aside. Place the flour, butter, baking powder, sugar and orange zest in an electric mixer with a paddle attachment for 2-3 minutes, so that it is a fine crumb. Drop in the egg and Marsala and beat until it just comes together. Tip out onto a floured work surface and knead quickly until smooth. Line the prepared tart tin and press well into the sides. Prick the base multiple times with a fork and place in the fridge to chill.
Preheat the oven to 200 degrees C (400 degrees F).
For the frangipane
120g unsalted butter
1/3 cup firmly packed almond meal
1/2 cup granulated sugar
3 eggs, lightly beaten with 1 egg white
1/3 cup plus 1 tablespoon Manildra plain flour
1 cup jam
Icing sugar for serving
To make the frangipane, in the bowl of an electric mixer, beat the butter until light and creamy. Add the almond meal and sugar and beat until smooth and creamy. While beating, add the eggs a little at a time, blending well after each addition. Reduce the speed to low and fold in the cake flour until just blended and no lumps of flour remain.
Spoon the jam onto the tart shell spreading it around with a spoon, making a thin layer about 1/4 inch deep. Spoon over the frangipane filling the tart just to the top. Bake until the tart is golden, about 25 minutes. Set the pan on a wire rack, cool the tart to room temperature and remove from pan. Dust tartlets with icing sugar before serving.
21. Lamb loin wrap
Flat Bread
Makes 10-12
2 cups / 300g plain flour + ¼ cup extra for dusting & adjusting dough Manildra Plain Flour
½ tsp salt
3½ tbsp / 50g butter
¾ cup / 185 ml milk
½ tbsp oil (for cooking)
Method
Combine butter and milk and heat until butter is just melted – on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about ⅛” / 0.3cm thick rounds.
Heat ½ tbsp olive oil in a non stick pan over medium heat.
Place one flatbread in the pan, cook for around 1- 1½ minutes – it should bubble up, then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
2 x Lamb backstrap
The Spice Factory Caribbean Spice Rub
Method:
Drizzle olive oil over the lamb and coat with the spice rub.
For the salad
1 cucumber
1 tomato
1 bunch coriander
1 corn cob
1 cup yoghurt
Juice of ½ lemon
Dice the cucumber, tomato and mix with chopped coriander and the corn kernels, toss this with salt and pepper to season and a drizzle of olive oil. Set the salad aside. Combine the yoghurt and the lemon juice and set aside.
Heat a pan over a moderate temperature and sear off the lamb on all side for 2 minutes per side, total cooking time of about 8 minutes. Allow the lamb to rest for a few minutes before slicing and serving with the salsa, flat bread and yoghurt. For medium or well done lamb cook it for a further 5-6 minutes.
22. Slow braised Lamb Shoulder w greek yoghurt and spices
Serves 25
1 ½ cups Spice Factory Bahatay Middle eastern Dry Rub
Salt & pepper
4kg lamb shoulder, boned and rolled, lightly trimmed of excess fat
1kg Greek yoghurt
320ml olive oil
2 bunches flat-leaf (Italian) parsley, to garnish
Method
Preheat the oven to 180ºC.
Rub the lamb with the yoghurt, then rub the spice mix in, so it all sticks onto the lamb.
Place the lamb into a baking ray lined with baking paper and cover tightly with foil. Bake for 2-3 hours, until falling apart. Remove the lamb from the oven and allow to rest for 30 minutes.
Pull the meat apart and pile it onto a platter. Garnish with parsley.
23. Herb Crusted lamb back strap
Serves 8-10
2kg Lamb backstrap
For the Herb crust
1 bunch flat leaf parsley, leaves picked
1 bunch mint, finely chopped
½ cup rosemary leaves
Salt, black pepper
Mustard – producer product
Sear off the lamb, brush with mustard then with herbs and bake to finish, slice and serve on a platter.
24. Slow cooked spiced Lamb ribs w sticky burnt cider and orange sauce
Serves 25
5kg x racks of lamb ribs
1 cup olive oil
1 cup The Spice Factory Brazilian Rub
1 tablespoon salt to taste
A good grind of black pepper
16 cloves garlic, finely chopped
120g brown sugar
Peel of 3 oranges
600ml James Squire Hop Theif American Pale Ale
3 cups The Chilli Factory Hot Smokey Tomato Chili Sauce
1 lemon to serve
Method
Remove the membrane or flap from the bony side of the lamb ribs with a sharp knife.
Mix the olive oil with the Brazilian rub, pepper, garlic and brown sugar and baste the lamb ribs on both sides. Allow to marinate for at least 1 hour.
Preheat oven to 140C/ 284F.
Cover the ribs with foil and roast for 2 hours. The ribs will shrink considerably. Allow to cool (if you have time, cool them completely). Cut into individual ribs-a lot of the fat will run out from these when you cut them.
Place a rack on a lined baking tray and place the ribs onto the rack so that any excess fat can drain. Blend the brown sugar, orange peel and the Pale ale together in a saucepan and simmer until sticky and reduced by 1/3. Combine this with the Hot Smokey Tomato chili sauce and brush onto the meaty top of the ribs and bake at 180C/350F for 20minutes minutes brushing regularly until sticky. Serve the ribs with extra sauce.
25. Spanish Lamb Stew
3 tablespoons olive oil
2kg diced lamb leg, cut into 1 1/2-inch chunks
Salt
pepper
5 medium onions, chopped
5 large red capsicum, seeded and chopped
20 garlic cloves, minced
¼ cup smoked paprika
1 x A10 tin diced tomatoes
1 bottle red wine
3 cups chicken stock
½ cup red wine vinegar
3 bay leaves
rosemary
3 cups cooked white beans, rinsed and drained if canned
¼ cup chopped fresh parsley
Method
Warm oil in a large heavy-bottom pot with a lid. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over. Transfer pieces to a plate as they brown.
Pour off all but 2 tablespoons of fat and add onions, capsicums, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add paprika and stir for a minute. Stir in tomatoes, wine, chicken stock, vinegar, rosemary, bay leaves and bring just to a boil.
Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
26. Tuscan Lamb rump with provincial vegetables and buttered herb Pistou
6 x 500g lamb rumps, trimmed
The Spice Factory Tuscan seasoning
Salt and pepper
Olive oil
Heat a large ovenproof frying pan over medium-high heat. Season the lamb with the spice rub and olive oil until generously covered with the spices. Cook lamb, turning, for 10 minutes or until browned. Transfer the pan to the oven and roast lamb for 15 minutes for medium-rare or until cooked to your liking. Brush the lamb with the remaining spice mixture and set aside to rest for 20 minutes.
Provincial vegetables
3 large onion, chopped
1 celery, including leaves, chopped
1 cup olive oil
5 capsicum, deseeded and diced
2kg aubergines, cut into 2.5cm (1 inch) chunks
3 tbsp salted capers, soaked in water for 10 minutes, then drained
2 tbsp sugar
3 tbsp white wine vinegar
55g (1 3/4 oz) concentrated tomato paste
Salt and pepper
Chopped parsley
Blanche the onion and celery in lightly salted water for a few minutes, then drain.
Toss the eggplant chunks and the red capsicum with the ½ the olive oil and roast in a hot hot oven until golden brown. Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pepper. Toss with chopped parsley to serve
Buttered Herbed Pistou
1 1/4 cups flat-leaf parsley
1 cup fresh chervil leaves
3/4 cup fresh tarragon leaves
Kosher salt
1/2 garlic clove
2 tablespoons extra-virgin olive oil
Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt. Blend some of the herb pistou with softened butter and serve with the lamb.
27. Bacon, haloumi and caramelised onion tarte tatin
200g Butcher’s Style Bacon, cut into thirds lengthways
20g butter
1 large brown red onion sliced into ½ cm slices
6 sprigs thyme
2 sheets frozen puff pastry, just thawed
80g haloumi sliced thinly
Rocket leaves, to serve
1. Preheat oven to 220C. Heat a 24cm (base measurement) non-stick ovenproof frying pan over medium heat. Fry the bacon until lightly crisp. Transfer to a plate lined with paper towel.
2. Drain excess fat from the pan. Add butter, onions and thyme. Cook, turning occasionally, for 5 mins or until golden.
3. Return bacon to pan. Gently stir to combine, ensuring ingredients are evenly distributed over the base. Place down the slices of haloumi, then lay a sheet of pastry cut to size on top of the bacon mixture, carefully tucking the edges into the pan.
4. Bake for 20-25 mins or until pastry is golden and puffed. Cool in the pan for 5 mins before carefully turning onto a serving plate. Top with rocket. Cut into wedges to serve with a squeeze of lemon.
28. Italian Ham and broccoli pasta with chili and anchovies
Serves 20
1 head of broccoli, broken into florets
400g pasta shells
salt
¼ cup olive oil
1 tblsp. butter
1 onion, finely chopped
3 garlic cloves, crushed
400g ham, cut into chunks
3 Anchovies
Pinch chilli flakes
Parmesan cheese grated
1. Heat a large frypan with the olive oil and the butter and add in the diced onion, garlic, and the ham and sauté until the ham starts to brown. Add in the anchovies and cook until they dissolve into the onion mix. Set the pan aside.
2. Bring a large pan of salted water to the boil and cook the broccoli until soft. Drain he broccoli and add it to the frypan. With a fork smash the broccoli with a fork, add in the chili flakes.
3. Bring the broccoli water back to the boil and cook the pasta following pack instructions. Drain the pasta and tip it into the pan with the broccoli, adding some of the pasta water. Over a moderate heat, toss all of the ingredients together until well combined, serve hot with grated parmesan.
29. Healthy Hotcakes with raspberries
Serves 4
1 cup (123g) Manildra Healthy Baker fibre-enriched plain flour
1/2 cup (40g) quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 egg whites
1 cup (240ml) milk
2 Tablespoons coconut sugar
1/4 cup (63g) Greek yogurt
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed and drained (you can also use fresh)
Method
1. Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.
2. In a separate bowl, whisk together the eggs, milk, brown sugar, yogurt and vanilla until no lumps remain.
3. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Fold in raspberries.
4. Heat a fry pan over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter into the pan. Cook until the edges look dry and bubbles begin to form on the centre or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coast the frypan again with nonstick spray for each pancake or batch of pancakes.
5. Keep the hotcakes warm until all pancakes are cooked. Serve immediately with your favourite topping. You can freeze these well up to 2 months.
30. Haloumi, roast tomato, onion and Zucchini Hotcakes
Serves 4
2 tblsps. olive oil
200g cherry tomatoes
1/2 red onion finely sliced
2 medium zucchini, grated and squeezed of extra moisture
1 cup (200g) haloumi cheese, grated
2 tblsps. Chopped parsley
1 tblsp chopped dill
½ cup (125ml) milk
3 eggs
1 cup (150g) Manildra Healthy Baker fibre-enriched plain flour
1 tsp baking powder
2 tbsp olive, safflower or sunflower oil
Heat a frypan over moderate temperature and add in the oil, place the tomatoes into the pan and fry for 4 minutes without turning until they colour. Remove the tomatoes and add in the sliced onion and cook until golden, set the tomatoes and onions aside.
Place the grated, drained zucchini into a bowl and add the grated haloumi, herbs, milk and eggs, and mix together. Fold in the combined flour and baking powder. Season with sea salt and pepper.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.
Drop in 2 tablespoons of batter to make a hotcake and cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining hotcakes. Serve with grilled bacon and or your favourite relish.
31. Quick cook seafood curry with Asian flavours and James Squire Swindler
Serves 6-8
3 tablespoons olive oil
3 cloves garlic, minced
1 stalk finely diced lemongrass
2 red Asian shallots, minced
3 tablespoons ginger
1/4 onion, finely diced
250g cherry tomatoes, halved
1/4 cup “Ding” roasted chili jam
2kg mussels bearded and scrubbed
300g calamari, cleaned and cut into 5cm pieces
20 large green prawns, peeled and cleaned
350ml James Squire Swindler beer
Fish sauce
Lime juice
Bunch of coriander
3 long red chili, finely sliced
Asian herbs like mint and basil
Steamed rice
Rinse the bearded and scrubbed mussels thoroughly. Drain the water dry.
Heat up a large deep pot with the olive oil over high heat. Sauté the garlic, lemon grass, shallots, finger and the onion for one minute, add in the Thai Chili sauce and cherry tomatoes and stir. Add the mussels calamari, prawns and pour in the beer. Cover the pot with a tight fitting lid, and cook, jiggling the pot with the lid so that all the seafood cooks evenly, about 6-7 minutes. The mussels should all be opened. Remove the seafood with a slotted spoon into a large bowl, reduce the cooking liquid and adjust the seasoning with fish sauce and cracked pepper. Pour the sauce over the seafood and garnish with the herbs and chopped chili.
Serve with rice and fresh lime
32. Grilled Pork Sirloin steaks with Jamaican Salsa
Serves 4
4 x 180g Murray Valley pork Sirloin steaks
3 tablespoons The Spice Factory Jamaican Rub
1 tsp of sunflower oil
For the salsa
200g peeled pineapple
1 lebanese cucumber, deseeded and finely diced
½ bunch coriander leaves and stalks, chopped
½ red onion, finely diced
2 eschallots ( green onion) finely sliced
1 x 400g tin black eye beans, drained
2 tblsp olive oil
2 tblsp lime juice
Salt and pepper to taste
Pat dry the pork sirloin steaks and set them aside on a plate. Rub the steaks with a little oil and rub in the Jamaican seasoning.
Combine all the ingredients for the salsa and season with salt and pepper to taste. Place this in the fridge while you are cooking the steaks.
Heat a griddle pan, fry pan or barbeque and drizzle the sunflower oil onto the steaks. For a perfectly cooked pork sirloin steak, cook the steaks on one side for 6 minutes without turning. Turn the steaks over and cook on the other side for 2 more minutes, this will cook the steak to a perfect white, if you prefer them a little pink in the middle then reduce the cooking time. Remove the steaks from the pan and allow them to rest for 2 minutes. Serve the steaks with the salsa and toasted flat breads.
33. Jamaican Banana Fritters
Prep Time: 10 minutes
serves 6
3 ripe Bananas, mashed
1 Large Egg
1 teaspoon of Vanilla Extract
1/2 teaspoon of Ground Cinnamon
1/4 teaspoon of Nutmeg
1/2 cup of Granulated Sugar
2 cups of Milandra Healthy Baker Flour
1 tablespoon Baking Powder
1/4-1/2 cup Milk
Cinnamon sugar
Serve with ice cream
1. Peel and mash the ripe bananas.
2. Beat egg, sugar, vanilla, cinnamon, and nutmeg.
3. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated.
4. Then sift flour and baking powder into the banana/egg mixture. Mix it all together.
5. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk.
6. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.
7. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. This is used to sprinkle on top of the fritters once they are finished cooking and still hot.
34. Healthy Hotcakes with raspberries
Serves 4
1 cup (123g) Manildra Healthy Baker fibre-enriched plain flour
1/2 cup (40g) quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 egg whites
1 cup (240ml) milk
2 Tablespoons coconut sugar
1/4 cup (63g) Greek yogurt
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed and drained (you can also use fresh)
1. Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.
2. In a separate bowl, whisk together the eggs, milk, brown sugar, yogurt and vanilla until no lumps remain.
3. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Fold in raspberries.
4. Heat a fry pan over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter into the pan. Cook until the edges look dry and bubbles begin to form on the centre or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coast the frypan again with nonstick spray for each pancake or batch of pancakes.
5. Keep the hotcakes warm until all pancakes are cooked. Serve immediately with your favourite topping. You can freeze these well up to 2 months.
35. Haloumi, roast tomato, onion and Zucchini Hotcakes
Serves 4
2 tblsp olive oil
200g cherry tomatoes
1/2 red onion finely sliced
2 medium zucchini, grated and squeezed of extra moisture
1 cup (200g) haloumi cheese, grated
2 tblsp Chopped parsley
1 tblsp chopped dill
½ cup (125ml) milk
3 eggs
1 cup (150g) Manildra Healthy Baker fibre-enriched plain flour
1 tsp baking powder
2 tbsp olive, safflower or sunflower oil
Heat a frypan over moderate temperature and add in the oil, place the tomatoes into the pan and fry for 4 minutes without turning until they colour. Remove the tomatoes and add in the sliced onion and cook until golden, set the tomatoes and onions aside.
Place the grated, drained zucchini into a bowl and add the grated haloumi, herbs, milk and eggs, and mix together. Fold in the combined flour and baking powder. Season with sea salt and pepper.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.
Drop in 2 tablespoons of batter to make a hotcake and cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining hotcakes. Serve with grilled bacon and or your favourite relish.
36. Sausages with roast pumpkin and pea smash and tomato and onion sauce
Prep time 20 minutes| cooking time 20 minutes| suitable for freezing| Serves 4
One pot cooking it’s at its best with this tasty dish for sausages, cooked in a simple rich onion and tomato sauce. This was one of my favourite dishes growing up as my mother cooked it many nights as a simple and quick economic dinner option. The roast pumpkin and green pea smash is a great option instead of mash potato and makes a fantastic side for grilled chicken, or fish.
8 x good quality sausages – get these from a butcher who makes his own as they will be lighter in additives and fats or choose a lower fat sausage
2 brown onions, sliced
1 clove garlic, minced
2 x 400g tins of diced tomatoes
½ teaspoon of dried mixed herbs
1 teaspoon of tomato paste
1 tablespoon Worcestershire Sauce*
Salt and pepper
Pumpkin and pea smash
500g pumpkin, seeded and peeled
1 tablespoon butter
3 spring onions, (scallions) white and green part sliced thinly
2 cups frozen peas, defrosted
Salt and pepper
Preheat the oven to 200c
Cut the pumpkin into largish chunks about 4-5cm and spray or drizzle with a little oil, roast them for 20 minutes until golden and cooked through. Heat a small saucepan and add in the butter, sweat off the spring onions for a couple of minutes then add the green peas and cook for 5 minutes, season with salt and pepper and with a fork partially mash the peas with the pumpkin.
For the sausages, heat a non-stick pan over a moderate temperature and brown the sausages on all sides, cooking them for about 10 minutes. Remove them from the pan and set aside. Into the same pan add in the sliced onions and the garlic and sauté for 3-4 minutes. Add in the diced tomatoes and then fill one tin ½ way with water and swish out both tins adding this water to the pan. Add in the herbs, tomato paste, worcestershire sauce and simmer for 10 minutes. Season with salt and pepper and add the sausages back into the pan, continue to simmer for another 15 minutes until the sauce has thickened. Turn off the heat and let the sausages sit in the sauce for a few minutes before serving with the mash.
37. Rubbed pork with fennel fritters, carrot and orange jam
Serves 4
4 pork chops about 220g each
Spice factory Rub Tuscan seasoning
3 tbsp olive oil
Fennel fritters
1 large bulb of fennel, trimmed and sliced into 1cm sliced through the whole fennel, this should yield at least 2 slices of fennel per person ( boiled for 10 minutes in water with lemon)
2 eggs
¼ cup Manildra healthy Baker plain flour
¼ cup grated parmesan
1 tbsp lemon zest
1 tbsp rosemary leaves, chopped
1 tbsp chopped parsley
Salt and pepper
2 cups sunflower or lite olive oil
2 cups of Mixed leaves such as rocket, mizuna, frissee
1 tsp olive oil
1 tsp white balsamic vinegar
Cover the pork shops with oil and then rub in the seasoning. Sit the chops in the fridge for 20 minutes or so, just so the spices can flavour the meat.
Once you have sliced the fennel, toss it will lemon juice until you are ready to blanch it or it will discolour. Bring a pot of water to the boil, boiling the fennel slices for 5 minutes until just softened. Drain and set on paper towel to dry. Whisk the eggs, and in a separate bowl combine the flour with the parmesan, lemon zest, rosemary leaves, chopped parsley and salt and pepper. Heat the oil in a heavy based pan. Pass the fennel slices through the egg mixture and then press to cover in the seasoned parmesan flour, when the oil is hot enough and a small amount of egg fry’s up quickly, place the fennel into the oil and fry on both sides until golden and crispy. Drain on paper towel until all the slices have been fried.
Heat another frypan over a moderate temperature, add in the oil and cook the pork chops for 3-4 minutes on each side. Place them into the oven to finish cooking for 10- 15 minutes for tender juice chops. Then cover and rest for a couple of minutes just before serving.
Serve the chops with a couple of the fennel fritters, some of the mixed leaves tossed with oil and vinegar and then a spoon of the carrot and orange jam.
38. Rubbed pork with fennel fritters, carrot and orange jam
Serves 4
Carrot and orange jam
Makes 1 ½ cups
1 tbsp olive oil
1 small white onion, thinly sliced
1 garlic clove minced
2 tablespoons orange marmalade
Zest of 1 orange
½ cup verjuice
1 ½ cups shredded carrot
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat the oil in a small saucepan over moderate heat and sauté off the onion and garlic until softened, add in the marmalade and the verjuice and stir, add in the carrots and stir over a low heat for 20 minutes until the carrots start to soften and the mix starts to caramelise and thicken. If the jam becomes too sticky add in a tablespoon or more of water to just loosen it slightly. Season the mix with salt and pepper and set aside. The mix should be jammy but not to dry.
39. Grilled Pork Sirloin steaks with Jamaican Salsa
Serves 4
4 x 180g Murray Valley pork Sirloin steaks
3 tablespoons The Spice Factory Jamaican Rub
1 tsp of sunflower oil
For the salsa
200g peeled pineapple
1 lebanese cucumber, deseeded and finely diced
½ bunch coriander leaves and stalks, chopped
½ red onion, finely diced
2 eschallots ( green onion) finely sliced
1 x 400g tin black eye beans, drained
2 tblsp olive oil
2 tblsp lime juice
Salt and pepper to taste
Pat dry the pork sirloin steaks and set them aside on a plate. Rub the steaks with a little oil and rub in the Jamaican seasoning.
Combine all the ingredients for the salsa and season with salt and pepper to taste. Place this in the fridge while you are cooking the steaks.
Heat a griddle pan, fry pan or barbeque and drizzle the sunflower oil onto the steaks. For a perfectly cooked pork sirloin steak, cook the steaks on one side for 6 minutes without turning. Turn the steaks over and cook on the other side for 2 more minutes, this will cook the steak to a perfect white, if you prefer them a little pink in the middle then reduce the cooking time. Remove the steaks from the pan and allow them to rest for 2 minutes. Serve the steaks with the salsa and toasted flat breads.
40. Healthy Hotcakes with raspberries
Serves 4
1 cup (123g) Manildra Healthy Baker fibre-enriched plain flour
1/2 cup (40g) quick oats
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 egg whites
1 cup (240ml) milk
2 Tablespoons coconut sugar
1/4 cup (63g) Greek yogurt
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed and drained (you can also use fresh)
1. Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.
2. In a separate bowl, whisk together the eggs, milk, brown sugar, yogurt and vanilla until no lumps remain.
3. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Fold in raspberries.
4. Heat a fry pan over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter into the pan. Cook until the edges look dry and bubbles begin to form on the centre or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coast the frypan again with nonstick spray for each pancake or batch of pancakes.
5. Keep the hotcakes warm until all pancakes are cooked. Serve immediately with your favourite topping. You can freeze these well up to 2 months.
41. Lamb wellingtons with smashed feta peas
Serves 4
2 x lamb loin fillets
Salt and pepper
4 large leaves of silver beet, steamed and stalks removed
4 cup mushrooms, stalks removed
1 clove garlic minced with 2 tsp of chopped rosemary
2 sheets of all butter puff pastry
Flour for dusting
1 egg yolk
Feta peas
Smashed feta peas
2 cups of frozen peas, defrosted
1 tablespoon butter
80g feta cheese
Handful of chopped mint
Cook peas in a pot with a small amount of water and butter until most of the liquid has evaporated. Smash the peas with the back of a fork and add in the feta and mint. Season with salt and pepper.
Pre heat the oven to 200c
Heat a non-stick frypan over a moderate temperature. Cut the lamb fillets in half and season with salt and pepper. Sear the lamb on all sides for about 30 seconds to one minute on each side until golden. Set the lamb aside on paper towel. Into the same pan, place in the mushrooms and press down with a fork to cook the mushrooms and release most of their juices. When the mushrooms are cooked and quite dry to the touch, remove and allow to cool.
Cut the pastry into 20cm squares, place a leaf of silver beet onto your bench, top with the mushroom and then with a piece of the lamb, add a small amount of the garlic and rosemary and then wrap up the lamb in the pastry. Place the pastry onto a tray lined with baking paper , brush the pastry with egg and bake for 15 – 20 minutes until the pastry is golden. Remove and set aside for a couple of minutes, serve with the smashed peas and your favourite relish.
42. Steak Tartare
Serves 4 as a starter
3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
320g prime beef tenderloin or grass fed sirloin
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed Chile flakes (optional)
Crostini to serve
Only buy the freshest and best quality beef you can. It’s important to buy whole pieces of meat because you don’t have to worry about bacteria on the inside of the steak. While you could trim off all the outer pieces and be totally safe, that’s a lot of work and you would lose a lot of beef in the process.
Here’s how to deal with any bacteria that might be on the exterior:
Wash your hands and rinse the steak under cold water. Dry it off well.
Salt the steak liberally on all sides. You want a nice even layer of salt. Salt is a natural bacteria killer.
Cover the steak and let it sit in the fridge for about an hour, but not longer than a few hours. You don’t want the steak to cure! Rinse the steak a second time and dry it off well.
Your steak is now good to go and ready for tartare!
Finely chop up the steak and put it back into the fridge. Keep the beef covered and refrigerated until you are ready to use it.
Method
Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined
Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Add in the beef and stir to combine, taste and adjust the seasoning. Divide the beef up into portions about 80g is great for a starter or entrée. Separate the egg yolk from the white and place the yolk into steaming water (gently) for 15 seconds. Remove with a slotted spoon and then gently place the yolk ontop of the mound of dice beef. Serve he beef accompanied with cornichons and croute or toasted bread.
43. Brazilian Roast Tri Tip Beef with Santa maria salsa
For the beef
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 tablespoon dark or light brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 tablespoon salt
1 tablespoon vegetable oil
1 whole tri-tip roast, (about 1 ½ kg) or 1 top sirloin roast
Combine pepper, cumin, paprika, coriander, cayenne, brown sugar, garlic, salt, and oil in a small bowl to form a paste. Set aside.
Rub steak with paste, sear on all sides and then roast for 20 minutes turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 55c for medium rare, 20 to 30 minutes
Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve.
Salsa
2 large ripe tomatoes, diced
1 stalk celery, peeled and diced
4 green shallots/ spring onions chopped
1 fresh green chili diced
1/4 cup chopped fresh coriander leaves
2 medium cloves garlic, minced
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
salt
Combine tomatoes, celery, shallots , chili, coriander, garlic, vinegar, and Worcestershire in a medium bowl and toss. Season to taste with salt. Let the salsa sit at room temperature for at least 1 hour before serving. Serve. Refrigerate leftovers in a sealed container for up to 5 days.
44. Rubbed pork with fennel fritters
Serves 4
4 pork chops about 220g each
Spice factory Rub Tuscan seasoning
3 tbsp olive oil
Fennel fritters
1 large bulb of fennel, trimmed and sliced into 1cm sliced through the whole fennel, this should yield at least 2 slices of fennel per person ( boiled for 10 minutes in water with lemon)
2 eggs
¼ cup Manildra healthy Baker plain flour
¼ cup grated parmesan
1 tbsp lemon zest
1 tbsp rosemary leaves, chopped
1 tbsp chopped parsley
Salt and pepper
2 cups sunflower or lite olive oil
2 cups of Mixed leaves such as rocket, mizuna, frissee
1 tsp olive oil
1 tsp white balsamic vinegar
Cover the pork shops with oil and then rub in the seasoning. Sit the chops in the fridge for 20 minutes or so, just so the spices can flavour the meat.
Once you have sliced the fennel, toss it will lemon juice until you are ready to blanch it or it will discolour. Bring a pot of water to the boil, boiling the fennel slices for 5 minutes until just softened. Drain and set on paper towel to dry. Whisk the eggs, and in a separate bowl combine the flour with the parmesan, lemon zest, rosemary leaves, chopped parsley and salt and pepper. Heat the oil in a heavy based pan. Pass the fennel slices through the egg mixture and then press to cover in the seasoned parmesan flour, when the oil is hot enough and a small amount of egg fry’s up quickly, place the fennel into the oil and fry on both sides until golden and crispy. Drain on paper towel until all the slices have been fried.
Heat another frypan over a moderate temperature, add in the oil and cook the pork chops for 3-4 minutes on each side. Place them into the oven to finish cooking for 10- 15 minutes for tender juice chops. Then cover and rest for a couple of minutes just before serving.
Serve the chops with a couple of the fennel fritters & some of the mixed leaves tossed with oil and vinegar.
45. Baked BBQ Pulled pork crepes
For the crepes
1 ¾ all purpose flour
2 eggs, beaten
2 egg yolks
¼ cup butter, melted
1 ¼ cups milk, approximately
Good pinch salt
Pinch nutmeg
500g Murray Valley BBq Pulled Pork
For the slaw
½ a small head of red cabbage
1 large or 2 small carrots
½ red onion or some chopped spring onions
2 tbsp mayonnaise
The Spice Factory Milk Honey Mustard dressing
Topping
The Chili Factory Medium Chili Capsicum salsa
Béchamel White sauce
Grated Tasty Cheese
Preheat the oven to 200c
For the crepes, combine the flour with the salt, eggs, milk, nutmeg and melted butter, whisk for 20 minutes until a smooth batter. Heat 1 tbsp of the butter in a non stick pan and fry off the crispelle, keep warm covered while you finish the rest of the mixture. Mix the slaw together and adjust seasoning. Onto a crepe, place a good spoon of the pulled pork and a spoon of the slaw and roll up the crepe fitting it into a greased baking dish, continue with the rest of the crepes until you have filled the dish.
Top with the white sauce, the Chili capsicum salsa and grated cheese and bake in the oven for 15 – 20 minutes until golden.
46. Brazilian Roast Tri Tip Beef with Santa Maria Salsa
For the beef
1 ½ cups The Spice Factory Brazilian Rub
1 tablespoon dark or light brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 tablespoon salt
1 tablespoon vegetable oil
2 whole tri-tip roast, (about 3 kg) or 1 top sirloin roast
Combine spices with brown sugar, garlic, salt, and oil in a small bowl to form a paste. Set aside.
Rub steak with paste, sear on all sides and then roast for 20 minutes turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 55c for medium rare, 20 to 30 minutes
Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve.
Salsa
6 large ripe tomatoes, diced
4 stalk celery, peeled and diced
1 bunch green shallots/ spring onions chopped
6 fresh green chili diced, deseeded
2 bunch chopped fresh coriander leaves
5 medium cloves garlic, minced
5 tablespoon red wine vinegar
5 teaspoon Worcestershire sauce
Olive oil to make dressing
salt
Combine tomatoes, celery, shallots , chili, coriander, garlic, vinegar, and Worcestershire in a medium bowl and toss. Season to taste with salt. Let the salsa sit at room temperature for at least 1 hour before serving. Serve. Refrigerate leftovers in a sealed container for up to 5 days.
47. Slow braised Beef Ribs with honey thyme and white wine
Marinade
4kg of ribs bone in.
1 tablespoon cumin, toasted & ground
1 tablespoon coriander, toasted & ground
1 1/2 cup honey
2 tablespoons smoked paprika
1 tablespoon chilli, dried
1 tablespoon hot chilli, (bonnet) chopped
Barbeque sauce
¼ cup oil
1 onion, sliced
1 large clove garlic, chopped
1 tablespoon grated ginger
4 fresh bay leaves
2 cups white wine
2 tablespoons Tabasco sauce
2 cups honey
1 x A10 tins diced tomatoes
¼ cup thyme, chopped
Salt and Pepper
Method:
In a small bowl, combine mustard, honey, chili powder, cumin, coriander, paprika and salt. Sprinkle the mixture all over the ribs, rubbing it in with your fingers, and set aside for at least 20 minutes, or cover and refrigerate for up to 1 day.
For the barbeque sauce, sauté off the onions with garlic and ginger and add in the bayleaves and the white wine, simmer the wine until reduced by half. Add in the remainder of the ingredients and bring to a boil, reduce to a simmer and simmer for 2hours until reduced and thickened. Adjust the seasoning.
Preheat the oven to 170c. Cover a large baking sheet with aluminium foil and place the ribs on it. Bake in the middle of the oven until the ribs are fork-tender and the meat has shrunk away from the ends of the bones, about 2 hours. Allow the ribs to cool then remove all of the bone and cut into portions.
To reheat the ribs, place the ribs on the grill and cook, turning them and basting them frequently with the sauce, until well browned and nicely glazed, about 15 minutes. (Be careful not to let the sauce burn; move the ribs to a cooler area of the grill if they begin to char.) Transfer to a platter and serve.
48. Italian Style slow braised beef brisket with Gremolata Mayonnaise
2 tablespoons of extra virgin olive oil
3kg Beef Brisket
2 onions, finely diced
2 stalks celery with diced
1 carrot, peeled and diced
2 cloves peeled garlic crushed
4 anchovies
2 bay leaves, 2 branches of rosemary, 3 stems of fresh thyme ( tied together)
6 fresh basil leaves
500ml bottle red wine
1 x 400g tin crushed tomatoes
3 tablespoons tomato paste
2 lt Beef stock – enough to cover the brisket
1/4 cup balsamic vinegar
Salt and pepper to taste
Option 1
Preheat the oven to 120°C. Heat the oil in a large, deep heatproof casserole and brown the brisket all over. Remove and set it aside. Into the same dish add the onions, celery, carrots , garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar.
Mix to dissolve the tomato paste then place the brisket on top, cover with a lid or foil and place in the oven for 6-7 hours until the meat is tender. This may take a little more given the size.
Option 2
Heat a large stock pot ( large enough to fit the whole brisket or you may need to cut it in half. Add in the olive oil and brown the brisket all over, remove it and set it aside. Add in the onions, celery, carrots , garlic, anchovies, herbs and basil and fry briskly until everything is well browned. Add the wine and let it bubble for 20 seconds then add the crushed tomatoes, tomato paste, stock and vinegar. Place the brisket back into the pot and then cover with a lid and bring to a boil. Reduce the heat to a simmer and cook for about 6 hours until the meat is very tender and can easily be pulled apart.
Gremolata Mayonnaise
Makes 1 cup
This is perfect to serve with the brisket especially serving it in a crusty roll.
1 cup real egg no sugar mayonnaise
1 cloves garlic, minced or run through a press
salt and freshly ground black pepper
zest of 1 lemons
juice of 1/2 lemon
¼ cup finely chopped parsley
In a bowl, mix together the mayo, garlic, lemon zest and juice and a salt and pepper to taste.
49. Italian Pork Sausage with green peas, pappardelle pasta and pecorino cheese
Serves 6-8
1.5kg Sicilian sausages
3 cloves garlic, sliced
2 tblsp olive oil
Swig of beer
2 cups of green peas
Salt and black pepper
500g pappardelle pasta
Handful of chopped parsley
100g shaved pecorino cheese
Bing a large pot of water to the boil, add salt and cook the pasta s per the instructions on the packet. Pull the sausage meat out of the skins and discard the skins. Heat the oil over a moderate temperature in a large pan, fry the garlic then then add the sausage meat breaking it up and it cooks, add in the beer and cook for 2-3 minutes until most of the beer has been cooked out. Add the peas, drain the pasta and ad the pasta to the fry pan along with a small amount of the pasta water. Season the pasta with lots of cracked black pepper, a handful of chopped parsley and garnish with the shaved parmesan.
50. Burger Challenge – Beef on Beef Burger
Serves 8 makes 8 x 150g burgers
2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
Patties
200g minced chuck
500g minced sirloin
500g minced wagyu
250g brie, sliced
8 brioche burger buns, split
Lettuce
Sliced tomato
Preheat the oven to 200°.
Toss the onions with 2 tablespoons of the olive oil and roast in the oven until softened, about 20 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Set aside.
In a large frypan, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
Preheat a heavy based over a moderate temperature. Form the combined seasoned mince into eight patties. Season generously on the outside with salt and pepper and brush with olive oil. Pan fry until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and cook covered for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottom and top with the bacon and onions. Close the burgers and serve right away.
51. Beef Burger (2)
2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
8 slices of thick-cut bacon
1.2kg minced beef sirloin
2 large eggs, beaten
1⁄2 cup finely chopped onion
1⁄2 cup fine dry breadcrumb
3⁄4 teaspoon granulated garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
4 tablespoons barbecue sauce
5 tablespoons olive oil (for frying)
8 brioche burger buns, split
Lettuce
Sliced tomato
Toss the onions with 2 tablespoons of the olive oil and roast in the oven until softened, about 20 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Set aside.
In a large frypan, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
In a large mixing bowl, mix together the mince, beaten eggs, onions, crumbs, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
Weigh out hamburger patties to 120g each.
Press together and flatten to about 9cm diameter or use a mould.
The patties should be about 2 ½ – 3cm thick.
Using a round wooden spoon handle, make a hole in the centre of the hamburger pattie.
In a frying pan over medium-high heat, heat olive oil.
Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
Turn patty over and continue to fry for about 2 to 3 minutes.
Assemble the burgers. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottom and top with the bacon and onions. Close the burgers and serve right away.
52. Quick Garlic Naan
3⅓ cups Manildra Healthy Baker self-raising flour
1½ cups Greek yogurt
2 tablespoons water
olive oil, optional
sea salt, optional
2 tablespoons olive oil blended with 3 cloves minced garlic and 2 tablespoons chopped parsley
Combine the self-rising flour and the Greek yogurt in the bowl of an electric mixer fitted with the hook attachment. This can also be done by hand. Mix the 2 ingredients until the dough starts to form. If the dough is dry, add 1 tablespoon of water.
Continue to knead and bring the dough together. If the dough is still barely holding, add the second tablespoon of water.
Dump the dough out onto a large, lightly floured surface. Work the dough out into a large disc. Divide the dough into 10 equal pieces. Roll each piece out until it is about ⅓ inch in thickness and has a 15 cm diameter.
Place a frypan on high heat and let it get very hot. Cook the naan on each side for 2 minutes. Naan should puff up and have a light char. Brush each side with the combined olive oil , garlic and parsley and a small pinch of sea salt.
53. Whole food peanut oat Cookies
Makes: 30
1 cup (150g) Manildra Healthy Baker beta-glucan plain flour
1 cup (90g) rye oats
¾ cup (60g) desiccated coconut
½ cup chopped Peanut Van peanuts
2 tbsp chia seeds
¼ cup dried cranberries
⅔ cup (150g) coconut sugar
125g real butter
2 tbsp golden syrup
¼ cup (60ml) boiling water
1 tsp bicarbonate of soda
Preheat the oven to 150°C/130°C fan-forced. Line 2 baking trays with baking paper. Combine all the dry ingredients in a bowl. In a small saucepan melt the butter, golden syrup and water over a low heat. Add the bicarbonate of soda (the mixture will foam). Pour into the oat mixture and stir to combine.
Roll tablespoons of mixture into balls and place on prepared baking tray. Leave room for spreading while cooking. Flatten each ball with fingertips until about 5mm thick.
Bake for 15-20 minutes or until golden and cooked through. Cool slightly on baking trays then cool on a wire rack.
54. Tuscan Lamb rump with provincial vegetables and buttered herb Pistou
6 x 500g lamb rumps, trimmed
The Spice Factory Tuscan seasoning
Salt and pepper
Olive oil
Heat a large ovenproof frying pan over medium-high heat. Season the lamb with the spice rub and olive oil until generously covered with the spices. Cook lamb, turning, for 10 minutes or until browned. Transfer the pan to the oven and roast lamb for 15 minutes for medium-rare or until cooked to your liking. Brush the lamb with the remaining spice mixture and set aside to rest for 20 minutes.
Provincial vegetables
3 large onion, chopped
1 celery, including leaves, chopped
1 cup olive oil
5 capsicum, deseeded and diced
2kg aubergines, cut into 2.5cm (1 inch) chunks
3 tbsp salted capers, soaked in water for 10 minutes, then drained
2 tbsp sugar
3 tbsp white wine vinegar
55g (1 3/4 oz) concentrated tomato paste
Salt and pepper
Chopped parsley
Blanche the onion and celery in lightly salted water for a few minutes, then drain.
Toss the eggplant chunks and the red capsicum with the ½ the olive oil and roast in a hot hot oven until golden brown. Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pepper. Toss with chopped parsley to serve
Buttered Herbed Pistou
1 1/4 cups flat-leaf parsley
1 cup fresh chervil leaves
3/4 cup fresh tarragon leaves
Kosher salt
1/2 garlic clove
2 tablespoons extra-virgin olive oil
Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt. Blend some of the herb pistou with softened butter and serve with the lamb.
55. Soy marinated Waygu with Coriander Relish
2 cup light soy sauce
½ cup brown sugar
2 tablespoon Worcestershire sauce
1/2 cup (120ml) sushi vinegar
2 teaspoon chilli flakes
4 teaspoons Dijon mustard
2kg waygu skirt steak
Coriander relish
2 bunch coriander leaves, chopped, plus extra sprigs to serve
1/2 cup (120ml) sunflower oil
4 tablespoons lime juice, plus lime wedges to serve
2 long red chilli, seeds removed, chopped
2 tablespoon fish sauce
2 teaspoon grated palm sugar or brown sugar
Method
1. Combine the soy, sugar, Worcestershire sauce, sushi vinegar, chilli and mustard in a shallow, non-metallic dish, whisking to dissolve the mustard, then season with sea salt and freshly ground black pepper. Add the beef and marinate in the fridge, turning once, for 1-2 hours.
2. Preheat the oven to 180°C and preheat a chargrill pan or barbecue to high.
3. Grill beef for 2-3 minutes each side until charred. Transfer to a baking tray and roast for 10-12 minutes for medium-rare or until cooked to your liking. Loosely cover with foil, then rest for 10 minutes.
4 Meanwhile, for the relish, combine the chopped coriander, sunflower oil, lime juice, chilli, fish sauce and sugar in a bowl, stirring to dissolve sugar. Add any beef resting juices to the relish and stir to combine.
5 Slice the beef across the grain, then garnish with coriander sprigs. Serve with coriander relish and lime wedges.
56. Slow braised Wagyu Beef Ribs with honey thyme and white wine
Serves 10 – 15
Marinade
4kg of Wagyu ribs bone in.
1 tablespoon cumin, toasted & ground
1 tablespoon coriander, toasted & ground
1 1/2 cup honey
2 tablespoons smoked paprika
1 tablespoon chilli, dried
1 tablespoon hot chilli, (bonnet) chopped
Barbeque sauce
¼ cup oil
1 onion, sliced
1 large clove garlic, chopped
1 tablespoon grated ginger
4 fresh bay leaves
2 cups white wine
2 tablespoons Tabasco sauce
2 cups honey
1 x A10 tins diced tomatoes
¼ cup thyme, chopped
Salt and Pepper
Method:
In a small bowl, combine mustard, honey, chili powder, cumin, coriander, paprika and salt. Sprinkle the mixture all over the ribs, rubbing it in with your fingers, and set aside for at least 20 minutes, or cover and refrigerate for up to 1 day.
For the barbeque sauce, sauté off the onions with garlic and ginger and add in the bayleaves and the white wine, simmer the wine until reduced by half. Add in the remainder of the ingredients and bring to a boil, reduce to a simmer and simmer for 2hours until reduced and thickened. Adjust the seasoning.
Preheat the oven to 170c. Cover a large baking sheet with aluminium foil and place the ribs on it. Bake in the middle of the oven until the ribs are fork-tender and the meat has shrunk away from the ends of the bones, about 2 hours. Allow the ribs to cool then remove all of the bone and cut into portions.
To reheat the ribs, place the ribs on the grill and cook, turning them and basting them frequently with the sauce, until well browned and nicely glazed, about 15 minutes. (Be careful not to let the sauce burn; move the ribs to a cooler area of the grill if they begin to char.) Transfer to a platter and serve.
57. Lamb wellingtons with smashed feta peas
Serves 4
2 x lamb loin fillets
Salt and pepper
4 large leaves of silver beet, steamed and stalks removed
4 cup mushrooms, stalks removed
1 clove garlic minced with 2 tsp of chopped rosemary
2 sheets of all butter puff pastry
Flour for dusting
1 egg yolk
Feta peas
Smashed feta peas
2 cups of frozen peas, defrosted
1 tablespoon butter
80g feta cheese
Handful of chopped mint
Cook peas in a pot with a small amount of water and butter until most of the liquid has evaporated. Smash the peas with the back of a fork and add in the feta and mint. Season with salt and pepper.
Pre heat the oven to 200c
Heat a non-stick frypan over a moderate temperature. Cut the lamb fillets in half and season with salt and pepper. Sear the lamb on all sides for about 30 seconds to one minute on each side until golden. Set the lamb aside on paper towel. Into the same pan, place in the mushrooms and press down with a fork to cook the mushrooms and release most of their juices. When the mushrooms are cooked and quite dry to the touch, remove and allow to cool.
Cut the pastry into 20cm squares, place a leaf of silver beet onto your bench, top with the mushroom and then with a piece of the lamb, add a small amount of the garlic and rosemary and then wrap up the lamb in the pastry. Place the pastry onto a tray lined with baking paper , brush the pastry with egg and bake for 15 – 20 minutes until the pastry is golden. Remove and set aside for a couple of minutes, serve with the smashed peas and your favourite relish.
58. Cheese and bacon salad
For the Cheese Dressing
1 cup sour cream
½ cup real egg mayonnaise
3 tablespoons natural yoghurt
3 teaspoons red wine vinegar
½ teaspoon Worcestershire sauce
Salt and pepper
1 ½ teaspoons freshly ground black pepper
80g cheese (reserve a few chunks for garnish)
Chopped chives (reserve a few for garnish)
For the salad
1 baby cos lettuce, cut into quarters
4 strips bacon, cooked, cooled and chopped
4 medium size tomatoes, cut into wedges
Method
Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.
59. Goats cheese croutes with preserved lemon and chives
1 french stick, thinly sliced oiled and toasted
200g soft goat’s cheese
2 tablespoons finely chopped preserved lemon rind
1 tablespoon chopped chives
salt and pepper
100g small black seedless grapes, halved
Method
Preheat oven 180°C/160°C (fan forced) and line 2 baking trays with non-stick paper. Brush the French stick slices with butter or oil and bake until golden.
Meanwhile, mix goat’s cheese with preserved lemon and chervil; season with salt and pepper. Spoon a teaspoon of mixture onto each croute and top with a grape half. Serve immediately.
60. Chinese Braised Oyster Blade with Soy and Ginger
Serves 5-6
600g Chilled Australian Oyster blade sliced very thin
2 cups finely sliced green shallots
3tblsp cup grated ginger
½ bunch coriander, stalks separated from leaves and finely chopped ( leaves for garnish)
3 long green chili, finely diced
500g bean sprouts
3 cloves garlic, minced
¼ cup oil
salt
Sauce
1/3 cup soy sauce
¼ cup black vinegar
2 tblsp sesame oil
Steamed rice
Blanch the bean sprouts in boiling water for about 2 minutes nd lift out with a slotted spoon and set aside to drain. Do the same for the thinly sliced beef until it turns a light pink and drain, setting ti aside in a bowl.
Mix the sauces with the sliced shallots, chilies and minced garlic
Toss the beansprouts and the beef together.
Heat a heavy based fry pan with some of the oil. Pour the pre-mixed sauce, shredded scallions, chilies and minced garlic in the pan and bring to slightly boil.
Add the cooked sauce into the beef and sprouts , mix well and serve with steamed rice.
61. Lettuce pesto
Makes 1 ½ cups
2 big handful of mixed lettuce leaves ( about 4-5 cups, try and use a mixture of leaves, cos, ice berg, red coral, butter head, red coral, green coral)
1 tblsp capers, drained
1 clove garlic, minced
Handful of lemon basil leaves or basil
1/3 cup chopped sun dried tomatoes
1/4 cup toasted pine nuts
1/3 cup grated parmesan cheese
1/4 cup olive oil, if you want a looser pesto add a little more oil
Salt
1 tblsp lemon juice
Place all the ingredients into a food processor and blend until combined and chopped together.
Adjust the seasoning and store in an airtight container or jar in the fridge for about 3 weeks. If the top is covered with oil the pesto will stay fresher for longer.
Sides
1. Jewelled rice pilaf
Cooked in the rice cooker
Serves 20
3 cups jasmine rice
4 cups chicken stock or to cover rice
1 small onion, diced
½ tsp saffron powder
½ cup butter
4 cloves garlic
1 cup slivered almonds toasted
Coriander chopped
Turn on the rice cooker and add in the butter, sauté the onion and garlic until onion is translucent. Add the rice, chicken stock and the to a 4 cup capacity or larger rice cooker.
Stir briefly to distribute ingredients.
Set to cook. When done, let sit for 10 minutes.
Stir through the toasted almonds and coriander to serve
2. Middle eastern Spinach Tabbouleh
500g Bourghul, soaked
3 bunches baby spinach, washed and chopped
1 cup currants
3 cucumbers
1 bunch parsley
1 bunch mint
Lemon juice
Olive oil
Salt and pepper
sumac
3. Roasted eggplant and Tahini sauce
7 x eggplants roasted and peeled
Fresh Coriander
Tahini
Garlic
Lemon
Salt
4. Raw Root vegetable and seeds
Thermomix
5 x beets
6 x carrots
4 x kohlrabi
Olive oil
Mint parsley
Lychee Vinegar
Salt and pepper
Pumpkin, sunflower seeds
5. Spiced palmiers
Makes 64 slices
1/2 cup sugar
¼ cup walnuts, crushed
4 teaspoons ground cinnamon
1 tablespoon ground cardamom
2 teaspoons ground allspice
1 teaspoon ground cloves
1 package frozen puff pastry thawed
All-purpose flour (for dusting)
3 tablespoons unsalted butter, melted, divided
Method
Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14×10-inch rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise.
Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14 inch-long log about 1 inch wide. Repeat with remaining pastry strip.
Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat oven to 210°. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4-inch slices. Lay slices flat on prepared baking sheets, spacing 1 inch apart.
Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. Palmiers can be made 2 days ahead. Store in an airtight container at room temperature.
6. Saffron yoghurt pudding
2kg Hung vanilla yoghurt
500g Full fat sour cream
Saffron
Cardamom
Rose water
And finally “Dinner with Dom at the Ekka:
These recipes also include those that I cooked for the new event “Dinner with Dom” at the Food and Wine stage, showcasing the best in beef, pork and lamb. Read more about in this fabulous blog “Food, Food, Wonderful Food” by Richard Smith.
