Author: Andy

Plum Galette

Plum Galette

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

Ingredients
  

For the pastry
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter cut into small pieces, 1 stick
  • 2 tablespoons to 4ice water
For the plum filling
  • 1 tablespoon all-purpose flour plus more for dusting
  • 2 tablespoon whole raw almonds toasted
  • 1/4 cup caster sugar
  • 3-4 cm plums halved, pitted, and sliced 1/2thick (keep sliced halves together)
  • 1 tablespoon thickened cream for brushing

Method
 

  1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).
  2. Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
  3. Preheat oven to 180 C. On a lightly floured piece of grease proof paper, roll out dough into an approximate 20cm oval, around 1/2 cm thick. Transfer dough (on paper) to a baking sheet or tray.
  4. Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 5cm border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
  5. Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.

SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

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Servings: 4
Course: Entree, Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives

Method
 

  1. Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.
  2. While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  3. Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.

Rosemary roast lamb chops

Rosemary roast lamb chops

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

Ingredients
  

  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar

Method
 

  1. Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  2. Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Author Posted on Categories Lamb

Fish Tacos With Best Ever Taco Sauce!

Fish Tacos With Best Ever Taco Sauce!

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Servings: 24 small tacos
Course: Main Dish, Platter
Cuisine: Asian
Ingredients Method

Ingredients
  

Fish Tacos
  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive oil
  • 1 Tbsp Butter
Toppings
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste

Method
 

  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 180c for 20-25 min. To brown edges, grill for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos

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.
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.
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.

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!

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!

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.
Author Posted on Categories Pork