Month: October 2019

MANGO CHEESECAKE JARS

MANGO CHEESECAKE JARS

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Course Dessert
Cuisine Modern Australian
Servings 3 jars

Ingredients
  

FOR THE BISCUIT BASE

  • 100 g digestive biscuits
  • 40 g Butter melted

FOR THE CHEESECAKE FILLING

  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional

Instructions
 

  • Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  • Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  • In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  • Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  • Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  • Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
Tried this recipe?Let us know how it was!
Author Posted on Categories Mango

CORN, ASPARAGUS AND ZUCCHINI FRITTERS

CORN, ASPARAGUS AND ZUCCHINI FRITTERS

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Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 8 patties

Ingredients
  

  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • Chives chopped (for garnish)

Instructions
 

  • In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  • Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  • Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  • In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  • Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  • Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  • Cook for about 3-4 minutes on each side or until browned.
  • In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.
Tried this recipe?Let us know how it was!

Honey Grilled Watermelon Caprese Salad

Honey Grilled Watermelon Caprese Salad

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

Ingredients
  

  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling

Instructions
 

  • Preheat a grill or fry pan to medium heat.
  • Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  • Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  • Remove and add a little more honey if desired.
  • Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  • Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!

Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.
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Tomato-Basil Jam

Tomato-Basil Jam

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Course Breakfast, Entree
Cuisine Modern Australian

Ingredients
  

  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin

Instructions
 

  • Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
  • In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  • Ladle hot jam into hot sterilized 250ml jars, leaving a 1cm headspace and seal while hot.
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Oysters with Chorizo Crumb & Tomato, Chilli & Coriander Salsa

Oysters with Chorizo Crumb and Tomato, Chilli & Coriander Salsa

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Course Entree
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 12 fresh oysters
  • 1 cured chorizo sausage from the deli
  • 1 tbsp olive oil if needed
  • 1 vine-ripened tomatoes seeded and finely diced
  • 1 French shallots finely chopped
  • 1 small red chillies seeded and sliced
  • 2 tablespoons chopped coriander leaves
  • 1 tablespoon lime juice
  • Lime wedges to serve

Instructions
 

  • Finely chop (or crumble) the chorizo sausage - you might need to peel the skin off first. Place the chorizo crumb in a cold non stick pan and set over a medium heat. Allow to cook until the chorizo has released its oils and crisped a little. You may n need to add some oil to help it along. Remove from heat and allow too cool.
  • Remove the oysters from their shells. Wash the shells in hot water, then pat dry. Replace the oysters and cover with a damp cloth in the refrigerator.
  • Put the tomato, shallots, chilli and coriander in a bowl and mix together well. Stir in the lime juice, then season to taste with salt and pepper.
  • Put a teaspoon or so of the chorizo crumb on each oyster and top with a teaspoon of salsa.
  • Serve with lime wedges for extra juice.
Tried this recipe?Let us know how it was!
Author Posted on Categories Seafood