Best Ever Pumpkin Pie

Best Ever Pumpkin Pie

Course Dessert
Cuisine American
Servings 1 pie

Ingredients
  

  • 2 cups roasted butternut pumpkin pureed
  • 3 egg yolks
  • 1 large egg
  • 1 395 g can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder

Pie crust

  • 2 1/2 cups plain flour
  • 1 cup unsalted butter - chilled cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Instructions
 

Make the pie crust

  • Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  • Stir water and vinegar in a small bowl.
  • Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  • Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 15cm wide.
  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

To make the pie

  • Preheat oven 220 degrees C
  • Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  • Fit pie crust in a 20cm pie dish and crimp edges.
  • Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  • Bake in the preheated oven for 15 minutes.
  • Reduce heat to 175 degrees C and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 10cm from the crust, should come out clean. Allow to cool completely before serving.
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INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

Course Entree, Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 4

Ingredients
  

  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper

Instructions
 

  • Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  • Heat the oil in a medium fry pan over medium high. Add the onion and saute until it starts to soften, 5 minutes. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to fry the spices for another 30 seconds, or until fragrant.
  • Add the asparagus and saute until bright green, 2 minutes. Add the kale and continue to saute until wilted, another 2 minutes.
  • Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of coriander and a good squeeze of the lemon juice. Check seasoning - add another pinch of salt if required.
  • Serve with more coriander and lemon juice!
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Blackened Salmon Burgers With Mango-Jalapeno Salsa

Blackened Salmon Burgers With Mango-Jalapeno Salsa

Course Main Dish
Cuisine Modern Australian
Servings 2 large burgers

Ingredients
  

For the Salmon Burgers:

  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup Panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Mango-Jalapeno Salsa:

  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!

Instructions
 

  • Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
  • Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
  • Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
  • Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
  • Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
  • As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
  • Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
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Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 medium brushed potatoes
  • 4 tablespoons butter sliced thinly
  • salt and pepper to taste
  • 1 clove garlic thinly sliced
  • 4 strips bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup shallots sliced

Instructions
 

  • Preheat and oven to 200C
  • Slice the potatoes thinly (around 3mm) without cutting all the way through.
  • Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  • Roast in a preheated 200C oven until crispy on the top and tender in the middle, about 1 hour.
  • Meanwhile cook the bacon until crispy and crumble it.
  • Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  • Serve topped with sour cream, and green onions.
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Posted on Categories Potatoe