Author: Andy

Tomato-Basil Jam

Tomato-Basil Jam

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Course: Breakfast, Entree
Cuisine: Modern Australian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Ladle hot jam into hot sterilized 250ml jars, leaving a 1cm headspace and seal while hot.

Oysters with Chorizo Crumb & Tomato, Chilli & Coriander Salsa

Oysters with Chorizo Crumb and Tomato, Chilli & Coriander Salsa

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Servings: 2
Course: Entree
Cuisine: Modern Australian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Put a teaspoon or so of the chorizo crumb on each oyster and top with a teaspoon of salsa.
  5. Serve with lime wedges for extra juice.
Author Posted on Categories Seafood

Pan-fried & raw asparagus with goats curd & beetroot

Pan-fried & raw asparagus with goats curd & beetroot

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Servings: 2
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted

Method
 

  1. First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  2. Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  3. Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  4. Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  5. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.

Baked Coconut Chicken Tenders with Mango Mustard Sauce

Baked Coconut Chicken Tenders with Mango Mustard Sauce

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Servings: 4 as a main
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp Sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • Salt to taste

Method
 

  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  3. Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
  4. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  5. Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
  6. Serve these baked coconut chicken tenders with mango mustard dipping sauce.

Angel Cake w. Meringue Icing & Strawberry Ganache

Angel Cake w. Meringue Icing & Strawberry Ganache

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Servings: 8 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 480 g egg whites we used Two Chicks egg whites from a carton
  • 400 g white caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 140 g plain white flour sifted twice
For the meringue icing
  • 2 large egg whites
  • 225 g white caster sugar
  • splash of vanila extract
  • pinch cream of tartar
For the strawberry ganache
  • 100 g white chocolate finely chopped
  • 50 ml double cream
  • 50 g strawberries chopped
  • red food colouring
To decorate
  • 250 g strawberries quartered or sliced
  • Optional decorations
  • 2-3 white or pink macarons mini meringues, edible flowers and freeze-dried strawberries

Method
 

  1. Heat oven to 180C/160C fan. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
  2. Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
  3. Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
  4. To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
  5. Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
  6. Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations.
Author Posted on Categories Cakes

Blueberry Banana Quinoa Muffins

Blueberry Banana Quinoa Muffins

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Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3/4 cup white quinoa
  • 1 teaspoon sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling

Method
 

  1. Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
  2. Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
  3. Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
  4. Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
  5. Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.

Banana Granola

Banana Granola

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Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g rolled oats (gluten-free if needed)
  • 80 g raw almonds coarsely chopped
  • 80 g raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil room temperature
  • 3 tbsp maple syrup runny honey or date molasses
  • 2 very ripe bananas peeled and broken into smaller pieces

Method
 

  1. Preheat the oven 200°C and line a baking tray with baking paper.
  2. In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
  3. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
  4. Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
  5. Allow to cool completely before putting in a container.
  6. Serve with yogurt, milk and fresh fruit.

Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

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Servings: 10 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

For Crust
  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter
  • 50 g dark chocolate chocolate chopped
  • 200 g chocolate ripple biscuits
  • 500 g strawberries trimmed and halved
For Filling:
  • 2/3 cup sugar
  • 1/4 cup corn flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 6 large egg yolks
  • 2 1/2 cups full fat
  • 180 g dark chocolate chopped
  • 1/2 tablespoon bourbon
  • 1 teaspoon vanilla extract

Method
 

  1. Lightly spray a 20cm pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.
  2. Finely grind biscuits in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
  3. Arrange strawberry halves in a single layer in the bottom of the crust.
For filling, whisk sugar, corn flour, cocoa powder, spices, and salt in heavy medium saucepan to combine.
  1. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute.
  2. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  3. Cool 5 minutes, whisking occasionally.
  4. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  5. Chill until set, at least 2 hours and up to 1 day.
  6. Top with fresh whipped cream and more strawberries and enjoy!

Cauliflower Steaks with Lemon-Herb Sauce

Cauliflower Steaks with Lemon-Herb Sauce

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • Juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste

Method
 

MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
  1. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
  1. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.

Notes

Leftover sauce will keep in the refrigerator for up to a week.

Yoghurt and Spice Roasted Broccoli

Yogurt and Spice Roasted Broccoli

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

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

Method
 

  1. Place a rack in top third of oven; preheat to 200c.
  2. 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.
  3. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  4. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  5. 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.
  6. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  7. Serve with lemon wedges.