Yoghurt and Spice Roasted Broccoli

Yogurt and Spice Roasted Broccoli

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 2 as a main

Ingredients
  

  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving

Instructions
 

  • Place a rack in top third of oven; preheat to 200c.
  • Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
  • Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  • Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  • Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
  • Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  • Serve with lemon wedges.
Tried this recipe?Let us know how it was!

Mini Mushroom Pies

Mini Mushroom Pies

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 6 mini pies

Ingredients
  

  • 25 g butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds

Instructions
 

  • Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  • Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  • Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  • Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Tried this recipe?Let us know how it was!

Best Ever Oven Braised Lamb Shanks

Best Ever Oven Braised Lamb Shanks

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season

Instructions
 

  • Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  • Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  • Transfer to a plate, tent with foil to keep warm, set aside.
  • To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  • Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  • Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  • Gently transfer the shanks onto a plate; tent to keep warm.
  • Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  • Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  • Garnish with parsley and serve with mashed potato.
Tried this recipe?Let us know how it was!
Posted on Categories Lamb

STRAWBERRY PRETZEL PARFAIT

STRAWBERRY PRETZEL PARFAIT

Course Dessert
Cuisine Modern Australian
Servings 2 serves

Ingredients
  

  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar

Instructions
 

  • Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  • Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  • Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  • In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  • Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
Tried this recipe?Let us know how it was!