Asparagus, Mushroom & Pea Gnocchi

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Asparagus, Mushroom & Pea Gnocchi
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • salt + pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • salt + pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon
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Instructions
  1. Cook the asparagus in a large pot of lightly salted boiling water for around 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
  2. Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface. Drain and set aside. Reserve 1/4 cup of the cooking liquid.
  3. Heat 2 Tablespoons of olive oil in a large fry pan over medium heat. Add the mushrooms and cook until beginning to soften. Add the spring onions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
  4. Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, rocket, salt, pepper, chilli flakes and lemon juice.
  5. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.
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Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

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Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
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Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
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Instructions
  1. Preheat oven to 190c.
  2. Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  3. Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  4. In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  5. Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  6. Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  7. Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  8. Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  9. Serve with roasted sweet potato and green salad
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Avocado Mushroom & Noodle Rice Paper Spring Rolls

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Avocado Mushroom & Noodle Rice Paper Spring Rolls
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Cuisine Asian
Servings
rolls
Ingredients
Rice Paper Rolls
  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • Sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper
Peanut Sauce
  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin
Cuisine Asian
Servings
rolls
Ingredients
Rice Paper Rolls
  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • Sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper
Peanut Sauce
  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin
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Instructions
Make the Peanut Sauce
  1. Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
  2. In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
  1. Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
  2. Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
  3. Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.
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Father’s Day Roast Lamb & Port Gravy

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Father's Day Roast Lamb & Port Gravy
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Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
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Instructions
  1. Preheat the oven to 200C
  2. Make incisions all over the lamb and stuff a garlic slice with an anchovy and pinch of rosemary leaves (use half of what you have and keep the rest of the rosemary aside) into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.
  3. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml of the port and 300ml water into the tin and return to the oven for 30 minutes.
  4. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.
  5. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Port and another 300ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.
  6. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy and your favourite sides.
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