Author: Andy

Berry Pizza Christmas Wreath

Berry Pizza Christmas Wreath

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Course: Dessert
Ingredients Method

Ingredients
  

  • 1 tube of refrigerated cookie dough - or if you make your own around 450g.
  • 1 250 g PHILADELPHIA Cream Cheese softened
  • 1/3 cup caster sugar
  • 2 Tablespoons of milk
  • 1/2 tsp vanilla extract
  • 1-2 teaspoons of lemon or lime juice
  • various washed berries your choice - we used raspberries blackberries, blueberries & strawberries
  • fresh mint for wreath garnish

Method
 

  1. Grease a pizza pan, and the sides of a small ovenproof bowl.
  2. Preheat your oven - per cookie mix instructions
  3. With the bowl in the centre spread your cookie mixture evenly on your pizza pan around the bowl - like you would a pizza dough. Cook according to packet directions.
  4. In a mixing bowl, mix your soften cream cheese, sugar, milk & lime juice together with a hand mixer.
  5. Once your cookie crust has cooled completely, spread your cream cheese mixture on top of your crust.
  6. Arrange your fruit on top of your cream cheese mixture.
  7. Add your fresh mint for garnish.
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Author Posted on Categories Festive

Aloha Grilled Pineapple Chicken – Your go to Summer Recipe! 🍍☀️🍍☀️

Aloha Grilled Pineapple Chicken - Your go to Summer Recipe! 🍍☀️🍍☀️

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Servings: 4
Course: Entree, Main Dish
Ingredients Method

Ingredients
  

  • 1 cup unsweetened pineapple juice
  • 3/4 cup tomato ketchup
  • 1/2 cup. low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tbsp finely grated ginger
  • 500 g boneless skinless chicken breasts
  • 1 tsp vegetable oil plus more for grill
  • 1 pineapple sliced into rings & halved
  • Thinly sliced green onions for garnish

Method
 

  1. In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger until combined.
  2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours and up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, 8 minutes per side.
  4. Toss pineapple with oil and grill until charred, 2 minutes per side.
  5. Garnish chicken and pineapple with green onions before serving.
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Author Posted on Categories Chicken

Mango & capsicum rice paper rolls w. mango coriander dipping sauce

Mango & capsicum rice paper rolls w. mango coriander dipping sauce

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Servings: 7 roll
Course: Entree, Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

For the rice paper rolls:
  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt

Method
 

  1. For the mango coriander dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the coriander and pulse 2-3 times till the coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
  2. To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. In another plate, keep all your veggies together.
  3. Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don’t worry it’ll soften up pretty quickly. Don’t be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
  4. If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
  5. Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango coriander dipping sauce.
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Mexican Street Corn W. Lime Crema & Coriander

Mexican Street Corn W. Lime Crema & Coriander

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Servings: 12 ears of corn
Course: Entree, Main Dish, Platter
Cuisine: Sth American
Ingredients Method

Ingredients
  

  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish

Method
 

  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
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Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze

Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze

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Servings: 1 Large Quesadilla
Course: Entree, Main Dish, Platter
Cuisine: Sth American
Ingredients Method

Ingredients
  

  • 1 Tablespoon coconut oil
  • 1 almost ripe Nectarine sliced thin
  • 1/4 cup sliced brown onion
  • 1 Tablespoon brown sugar
  • 2 tortillas
  • 1/2 cup grated mozzarella
  • 1/3 cup freshly crumbled Feta
  • balsamic glaze for drizzling

Method
 

  1. In a medium sized fry pan over medium heat, melt the coconut oil and toss in the sliced nectarine.
  2. Toss for 2-3 minutes then add in the onions
  3. Cook until the onions are almost translucent, 4-5 minutes.
  4. Sprinkle in the brown sugar and toss to fully coat, reduce heat to medium-low and allow to cook until the nectarines are soft and caramelised.
  5. In a second skillet, over medium heat place in a tortilla and cook until golden brown, flip and sprinkle the whole thing with 3/4 of the mozzarella cheese and all of the Feta.
  6. Place the caramelised nectarine mix on top of the cheese
  7. Sprinkle the remaining mozzarella on top and top with the second tortilla. Once the cheese is mostly melted, flip and cook for 1-2 minutes until gold brown.
  8. Remove to a plate and drizzle with balsamic glaze. Enjoy!
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BBQ Pork Chops with Spicy Balsamic Grilled Peaches

BBQ Pork Chops with Spicy Balsamic Grilled Peaches

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Servings: 2 mains
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 thick cut bone-in pork loin pork chops
  • 2 cups apple cider
  • 2 cups water
  • 1/2 cup caster sugar
  • 1/3 cup sea salt flates
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • olive oil
  • sea salt flakes and freshly cracked black pepper
For the Grilled Peach Salsa
  • 2 peaches pitted and halved
  • 2 tablespoons olive oil divided
  • 3 teaspoons caster sugar divided
  • 1/2 cup thinly sliced red onion
  • 3 teaspoons white balsamic vinegar
  • 1 1/2 teaspoons sriracha hot chilli sauce
  • kosher salt
  • fresh basil leaves

Method
 

  1. Rinse the pork chops, pat dry and place in a large sealable food bag.
  2. Bring the apple cider, water, 1/2 cup sugar and 1/3 cup sea salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
  3. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  4. Preheat one side of the BBQ grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until cooked to your liking. Transfer to a platter and tent with aluminium foil for about 5 minutes.
  5. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
  6. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, sriracha sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  7. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Author Posted on Categories Pork

Watermelon Steak With Balsamic Reduction & Feta

Watermelon Steak With Balsamic Reduction & Feta

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

Ingredients
  

  • 1/2 large seedless watermelon
  • 1 Tbsp flavourless oil
  • 3 Tbsp balsamic reduction
  • 2 Tbsp honey
  • 2 Tbsp chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • Garnish with edible flowers optional

Method
 

  1. Cut watermelon in half lengthwise. Place flat side down, and cut 1 1/2 to 2 inch wide slice (erring on the side of too wide). Cut the largest rectangle possible from each of these slices. You should be able to get about 6 good steaks from 1/2 a watermelon.
  2. Pat dry each of the steaks with a paper towel, then place in refrigerator, uncovered, for 1 to 2 hours to dry out excess moisture. Give them a final pat fry right before cooking.
  3. Bring oil to low-medium heat in a large saute pan. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute, or until sides are lightly browned. You may have to work in batches if the steaks don’t all fit.
  4. Remove watermelon steaks from heat and plate.
  5. Drizzle 1 tsp of honey and 1/2 Tbsp balsamic reduction over each steak. Top each with a dash of chopped fresh mint, a sprinkle of crumbled feta cheese, and a few edible flowers.
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Oat Crusted Fish Tacos + Mango Salsa

Oat Crusted Fish Tacos + Mango Salsa

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Servings: 6 tacos
Course: Entree, Main Dish
Cuisine: Modern Australian, Sth American
Ingredients Method

Ingredients
  

  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped

Method
 

  1. The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  2. Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  3. Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  4. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
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Author Posted on Categories Mango

BLUEBERRY, FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

BLUEBERRY, FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

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

Ingredients
  

  • 2 naan flatbreads either store brought or make your own
  • 1 teaspoon olive oil
  • 1 cup thinly sliced red onion
  • sea salt flakes
  • pinch red pepper flakes
  • 2 tablespoons honey
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese
  • 1 cup fresh blueberries
  • handful baby rocket

Method
 

  1. Preheat oven to 180°C. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
  2. Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.
  3. While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
  4. Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with rocket and enjoy immediately.
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Quinoa & Mango Salad With Lemon Ginger Dressing

Quinoa & Mango Salad With Lemon Ginger Dressing

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

Ingredients
  

  • 1 cup regular red or black quinoa, rinsed well in a strainer
  • 2 cups water
  • 3 mangoes
  • 1 large red onion halved stem to root and slivered
  • 1 can black beans rinsed and drained
  • 2 cups mesclun or baby greens rinsed and dried
  • 3 tablespoons chopped corinader
  • 2 avocados halved, pitted and sliced
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper to taste
Lemony-Ginger Dressing
  • 3 teaspoons lemon juice plus more to taste
  • 3 tablespoons olive oil plus more to taste
  • 1/2 teaspoon freshly grated ginger
  • 1 pinch salt and pepper plus more to taste

Method
 

  1. Preheat oven to 180C.
  2. Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and cook until most or all of the water is absorbed, about 12-15 minutes. If any liquid remains, strain and rinse it under cold water to stop the cooking process.
  3. Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Resist stirring until they begin to brown, then stir occasionally; not too much or they will not brown as nicely. Remove when they are soft and nicely coloured. Let cool.
  4. Pit and dice mangoes.
  5. Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.
  6. Assemble the salad: Mix the quinoa, mango (and juices), black beans, and coriander together. Spread the mesculan or greens on a large plate and layer the quinoa mixture over it. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.
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