Author: Andy

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.

Linguine with Red Pesto and Corn

Linguine with Red Pesto and Corn

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

Ingredients
  

  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving

Method
 

  1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.

CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

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

Ingredients
  

Vegetable Fritters
  • 4 cups water
  • 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
  • 1 cup carrots matchstick-cut
  • 1 cup zucchini matchstick-cut
  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon chili powder ground
  • 3 tablespoons green onions thinly sliced
  • 1 large egg whisked
  • 2 tablespoons vegetable oil Crisco
Avocado Yogurt Sauce
  • 1/2 cup greek yogurt plain
  • 1/2 medium-sized avocado ripen
  • 1 teaspoon dill chopped fresh
  • 1 teaspoon chives chopped fresh

Method
 

  1. Bring 4 cups of water to a boil in a medium-sized saucepan.
  2. Cook broccoli, carrots and zucchini for 4 minutes; drain.
  3. Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat.
  4. Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
  5. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.
  6. Form 1/2 cup of the broccoli mixture by hand into a ball.
  7. Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown.
  8. Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.
Avocado Yogurt Sauce
  1. In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.

Orange & Rosemary Glazed Chicken Thighs

Orange & Rosemary Glazed Chicken Thighs

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

Ingredients
  

  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper

Method
 

  1. Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
  2. Marinate chicken pieces in the mixture for half a day or overnight.
  3. Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 - 20 more minutes or until chicken is brown.
  4. Baste chicken with leftover marinade from time to time.
  5. Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
  6. Serve with brown rice.
Author Posted on Categories Chicken

BLUEBERRY OATMEAL BREAD

BLUEBERRY OATMEAL BREAD

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

Ingredients
  

  • 1 cup blueberries
  • 2 cups flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats

Method
 

  1. Preheat oven to 190c. Line a 22 x 12cm loaf pan with parchment paper or lightly butter and dust with flour.
  2. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  3. Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

STRAWBERRY NUTELLA CHEESECAKE

STRAWBERRY NUTELLA CHEESECAKE

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

Ingredients
  

  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish

Method
 

  1. Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
  2. Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
  3. Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
  4. Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
  5. Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
  6. Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
  7. Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.

SMOKEY BLACK BEAN BEETROOT BURGERS

SMOKEY BLACK BEAN BEETROOT BURGERS

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

Ingredients
  

  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal

Method
 

  1. Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add black beans and mash roughly.
  4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
  5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
  6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
  7. Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
  8. Serve on small buns or atop mixed greens with desired toppings.