Author: Andy

Orange Cinnamon Marmalade

Orange Cinnamon Marmalade

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Servings: 6 1 cup jars
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill

Method
 

  1. Peel the oranges. Cut the flesh into 2.5cm (1-inch) cubes. Set aside. Finely chop the peel.
  2. In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
  3. In a large saucepan, combine the orange peel, flesh, juice, sugar and cinnamon. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
  4. Add the lemon juice and cook for 1 minute.
  5. Allow to cool a little then pour the marmalade into jars.

Notes

Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith. This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus. Plate test - Place a small plate in the freezer for 5 minutes. To check the marmalade is at setting point place a spoonful on the plate and put it back in the freezer for a minute. Id=f the marmalade doesn't run you are good to go - if it does confute cooking and check every few minutes.
Author Posted on Categories Sweet

Mandarin and cardamom gluten-free muesli

Mandarin and cardamom gluten-free muesli

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Servings: 5 cups
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 2 1/2 cups coconut flakes 125g

Method
 

  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.

Caramelized Broccoli with Garlic

Caramelized Broccoli with Garlic

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Servings: 4
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice

Method
 

  1. In a large, deep thick based pan, heat 2 tablespoons of the olive oil.
  2. Add the broccoli, cut side down, cover and cook over moderate heat until browned on the bottom, about 8 minutes.
  3. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
  4. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
  5. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

Dutch Pancake with Raspberry-Orange Coulis

Dutch Pancake with Raspberry-Orange Coulis

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Servings: 4
Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces

Method
 

For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.
  1. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.
  1. Serve the Dutch pancake with the raspberry coulis.
Author Posted on Categories Sweet

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

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

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Method
 

  1. Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

STUFFED ROASTED BUTTERNUT PUMPKIN

STUFFED ROASTED BUTTERNUT PUMPKIN

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Servings: 6
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme

Method
 

  1. Preheat your oven to 180C.
  2. Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
  3. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
  4. For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
  6. To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.

THAI CARROT COCONUT LEMONGRASS SOUP

THAI CARROT COCONUT LEMONGRASS SOUP

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Servings: 6
Course: Entree, Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 brown onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon ginger minced
  • 2 tablespoons red Thai curry paste
  • 2 tablespoons tamari or soy sauce
  • 3 cups low salt vegetable stock
  • 1 400 ml light coconut milk
  • 1 kg trimmed peeled, and chopped carrots (about 6-7 cups)
  • 2 stalks lemongrass tough outer layers remove and pounded with a rolling pin or mallet to release essential oils
  • Dash crushed red pepper flakes
  • Juice of 1 lime

Method
 

  1. Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are clear and soft, adding a tablespoon or two of water to help prevent sticking if necessary. Add the garlic, ginger, curry paste, and tamari. Sauté for 2 minutes, or until the garlic is very fragrant.
  2. Add the stock, coconut milk, carrots, lemongrass, and red pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes.
  3. Remove the lemongrass stalks from the pot. Transfer the soup to a blender in batches and blend till smooth, or use an immersion blender to blend the soup completely. Return the soup the pot, stir in the lime juice, and adjust seasonings to taste. You can also stir in some extra stock if the soup is too thick for your liking.
  4. Serve with chopped basil, finely chopped peppers, sprouts or microgreens, sliced avocado, or a swirl of coconut milk or cashew cream.

Mushroom & Green Bean Tart

Mushroom & Green Bean Tart

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

Ingredients
  

  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • Salt and pepper

Method
 

  1. Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.
  2. Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
  3. Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.
  4. Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
  5. On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
  6. Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.

Crispy Avocado Fries & Chipotle Dipping Sauce

Crispy Avocado Fries & Chipotle Dipping Sauce

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Servings: 4
Course: Entree, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil
Chipotle dipping sauce
  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes

Method
 

  1. Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
  1. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
  2. Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  3. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
  4. Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
  5. Serve with chipotle dipping sauce

Butternut Pumpkin Laksa

Butternut Pumpkin Laksa

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Servings: 4
Course: Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

For the Spice Blend
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground
For the Laksa
  • Vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli
For Garnishing
  • Chili slices
  • Fresh coriander torn
  • Shallot sliced spring inion
  • Red onion sliced thin half moons to
  • Lime wedges

Method
 

  1. Heat oven to 180°c. Peel, de-seed, and cube the pumpkin. Set the pumpkin cubes is a baking tray, drizzle with some oil, and roast for 20 minutes, or until soft.
  2. Peel and dice the onion. Mince ginger and garlic. Slice chilis. Mince the white part of the lemongrass and save the greenish stalk.
  3. Heat a heavy-bottomed saucepan without oil. Toast coriander, cumin, and fennel seeds are dry pan until fragrant. Transfer toasted spices to mortar and grind them to coarse powder. Add cayenne pepper, turmeric, and pepper, and mix spices together.
  4. Heat some oil in the saucepan. Add onions and fry until sautéed. Add garlic, ginger, half of the chili slices, minced lemongrass, and dry spice mixture. Fry for a couple of minutes. Add half of the vegetable broth, reserved lemongrass stalk and kaffir lime leaves. Simmer the broth for 10 minutes or until butternut pumpkin is done.
  5. Take the saucepan off from the stove. Remove lemongrass stalk from the broth. Add about one-third of the roasted butternut pumpkin cubes to saucepan. Puree soup with an immersion blender. Set the saucepan back to heat and add rest of the broth, lime juice, tamarind paste, soy sauce, brown sugar, and coconut milk. Adjust the taste. Add rest of the chili slices if desired. Add more broth if the soup seems too thick. Cube the tofu and add it, along with the remaining pumpkin, to the soup.
  6. Slice the red onion to thin half moons, chop the scallions, slice the chili, and cut the lime to wedges. Prepare rice noodles according to package instructions. Divide noodles to soup bowls and ladle some soup over them. Garnish with scallion, red onion, chili slices, and lots of fresh coriander. Serve with lime wedges.