Author: Andy

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

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.

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!
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.

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.

Asparagus With Ricotta Dumplings

Asparagus With Ricotta Dumplings

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

Ingredients
  

Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g Asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • Olive oil for drizzling

Method
 

Dumplings
  1. Pulse 1.5 cups of the ricotta with the parmesan, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
  2. Dust a greaseproof lined baking tray with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Asparagus and Assembly
  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.
  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.
  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

BLUEBERRY MINT CRUMBLE IN JARS

BLUEBERRY MINT CRUMBLE IN JARS

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

Ingredients
  

  • 3.5 cups fresh Blueberries rinsed
  • Juice of 1/2 Lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons Light Brown Sugar
  • 1 tablespoons Granulated Sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup Light Brown Sugar
  • 6 tablespoons Unsalted Butter melted
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon ground Nutmeg preferably freshly grated
  • 4 500 ml jam jars

Method
 

  1. Preheat oven to 160c.
  2. Spray the insides and rim of the jars and place them on a baking sheet.
  3. In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.
  4. In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.
  5. Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in colour.

Whole Wheat Quinoa Strawberry Banana Bread

Whole Wheat Quinoa Strawberry Banana Bread

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Servings: 1 loaf
Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt”¨
  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 1/4 cup plain whole milk yogurt, room temperature
  • 2 room temperature eggs
  • 2 1/2 ripe bananas lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries hulled and sliced

Method
 

  1. Preheat the oven to 170C. Grease a standard loaf pan and set aside.
  2. In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
  4. Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven check bread towards the end and tent edges with foil if needed.
  5. Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.