GALA APPLE BREAD WITH CINNAMON SUGAR

GALA APPLE BREAD WITH CINNAMON SUGAR

Course Dessert
Cuisine Modern Australian
Servings 1 loaf

Ingredients
  

Apple bread

  • 1 1/2 cups flour 180 grams
  • 3/4 cup caster sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup neutral cooking oil like canola or vegetable
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups peeled and chopped Gala Apples about 2 medium

Cinnamon Sugar Ingredients:

  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat your oven to 180°C. Grease a 22 x 12cm (or close to) loaf pan and set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  • Add the oil, eggs and vanilla and stir until just combined.
  • Fold in the apples.
  • Scrape into a greased loaf pan.
  • Mix together sugar and cinnamon and sprinkle over bread.
  • Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 minutes.
  • Cool for ten minutes then remove from pan to wire rack. Let cool until just warm and then slice.
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Posted on Categories Cakes

Fresh Corn Risotto with Wild Rice and Pancetta

Fresh Corn Risotto with Wild Rice and Pancetta

Course Entree, Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper

To serve

  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley

Instructions
 

  • In a medium saucepan, bring stock to boiling. Reduce heat to low and cover to keep warm.
  • Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  • Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  • Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  • Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  • Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.

Notes

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.
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Posted on Categories Corn

Fish fingers with spicy tartare and green salad

Fish fingers with spicy tartare and green salad

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 500 g firm white fish fillets
  • 1 cup panko breadcrumbs
  • 2 cups cornflakes crushed
  • 1/2 cup plain flour
  • 2 eggs beaten
  • 1 tsp fennel seeds toasted and crushed
  • 1 tsp chilli flakes
  • Sunflower oil to shallow fry
  • Lemon wedges and green salad to serve
  • TARTARE YOGHURT
  • 1 Lebanese cucumber deseeded and chopped
  • 1 cup thick Greek-style yoghurt 280g
  • 2 tbs finely chopped dill
  • Extra virgin olive oil to drizzle

Instructions
 

  • Cut the fish into 2 - 3cm thick slices.
  • Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
  • Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
  • Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
  • For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
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