Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

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Jellied Rhubarb & Vanilla Soup
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Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
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Instructions
  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.
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Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream

Kimchi or Kimchee is a Korean pickled side dish made of cabbage and spices. A flavourful condiment to many dishes, it’s is also a natural probiotic, helping to promote a healthy digestive system. This quick version skips the lengthy fermentation process but delivers on flavour! The list of ingredients may be long, but it is mostly spices and flavourings. It is so simple to make, and so delicious. No need to live near a food truck hot spot, you can create that trendy food truck fusion in your own kitchen!

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Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream
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Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
Course Main Dish
Cuisine Korean
Servings
Ingredients
  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped
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Instructions
  1. 1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.
  2. 2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving.
  3. 3. Stir the sriracha into the sour cream.
  4. 4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill.
  5. 5. Serve by placing meat onto a warmed corn tortilla, topping with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little coriander.
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Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

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Sweet Potato and Apple Latkes with Tahini Lemon Drizzle
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Course Entree
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce
Course Entree
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce
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Instructions
  1. Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
  2. Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
  3. Heat a cast iron pan (or other skillet) over medium - high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula.
  4. Cook for 2 - 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 80c to keep them warm while cooking). Serve hot with plenty of sauce!
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Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

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Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange
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Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
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