Author: Andy

Mushroom Sliders With Homemade BBQ Sauce

Mushroom Sliders With Homemade BBQ Sauce

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Servings: 6
Ingredients Method

Ingredients
  

  • 4 large field mushroom caps
  • 6 slider buns/dinner rolls of your choice
  • Toppings of your choice: (sprouts onion, tomato avocado, blue cheese, etc)
For the sauce:
  • 1/2 onion grated
  • 1 clove of garlic minced
  • 1/2 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon worcestershire I use the vegan brand
  • 1 teaspoon sriracha or hot sauce
  • salt and pepper to taste

Method
 

  1. Make the sauce. In a small saucepan, heat oil. Add onion and garlic. Stir until translucent. Stir in the rest of the ingredients. If the mixure is not already bubbling, increase heat. As soon as it bubbles, reduce to a simmer. Let it reduce and thicken (5-10 minutes), stirring occasionally. Taste and adjust seasonings to your liking - sweetness, spice level, salt, etc.
  2. Depending on the size of your portobello's, either trim to fit the size of your slider bun, or cut into strips. (To make slider-sized burgers and not waste mushroom scraps, we made some of both - cut squares like the one pictured, and made others with mushroom strips).
  3. Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.
  4. Heat oven grill or BBQ, cook mushrooms, flipping halfway through. (the time will completely depend on the heat of your grill). Grill should be a few minutes per side,
  5. When mushrooms are done cooking, brush with more sauce and serve with whatever toppings you like.
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Brie Stuffed Burgers With Sweet Chilli Corn Salsa

Brie Stuffed Burgers With Sweet Chilli Corn Salsa

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

Ingredients
  

BURGER
  • 700 g minced beef
  • 220 g Brie rind removed + cubed
  • 1 tablespoon worcheshire sauce
  • 4 slices cooked bacon
  • 4 hamburger buns toasted
SWEET CHILI MAYO
  • 1/2 cup good quality mayo
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Thai Sweet Chili Sauce
  • 2 tablespoons fresh basil chopped
  • pinch of salt + pepper
GRILLED CORN SALSA
  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3 cup fresh basil chopped
  • pinch of salt

Method
 

  1. To make the burger patties, form 4 patties and flatten slightly. pull away some meat from the middle of each pattie and add some cubes of brie. Form the patties over the brie and then flatten slightly to a burger. You should end up with the brie in the centre of the meat so it doesn’t escape when grilling.
  2. Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
  3. To make the mayo: combine the mayo, lemon juice, sweet Thai chilli sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
  4. To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
  5. When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. Allow around 8 minutes per side.
  6. To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!
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Author Posted on Categories BBQ, beef

Sriracha, Honey & Lime Chicken Skewers

Sriracha, Honey & Lime Chicken Skewers

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

Ingredients
  

  • 3 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest from one lime
  • 3 tablespoons fresh lime juice from 2 limes
  • 4 garlic cloves peeled and roughly chopped
  • 2 piece thumb sizedfresh ginger peeled and roughly chopped
  • 1.5 tablespoons Sriracha sauce
  • 1.5 teaspoon salt
  • 1.5 kg boneless skinless chicken thighs trimmed and cut into 5cm chunks
  • 2 tablespoons chopped coriander plus a few whole sprigs for garnish
  • Limes sliced into wedges, for garnishing

Method
 

  1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the fridge for at least 6 hours or overnight.
  3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it - if they are browning too quickly, turn the heat down.)
  5. Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or place it alongside. Scatter the chopped coriander over top and garnish the platter with lime wedges and coriander sprigs.
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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

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Servings: 10
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish

Method
 

  1. Pound the marinade ingredients using a pestle and mortar or whizz in a food processor until almost finely chopped. Cut 2cm-deep slashes in the lamb, then rub in the marinade. Cover and leave overnight in the refrigerator.
  2. To make the sauce, combine all the ingredients, except the extra mint and pomegranate seeds, in a food processor or blender until smooth. Refrigerate until needed.
  3. Preheat the oven or a charcoal barbecue to 190°C. If oven-roasting the lamb, place it in a small roasting pan in the middle of the oven. If using the barbecue, make sure the coals are glowing and place the meat directly onto the grill. Roast for about 70 minutes. Test with a skewer to ensure the juices are almost clear. Once the meat is cooked but still juicy, remove from the heat, cover with foil and leave to rest for about 15 minutes.
  4. Carve into neat slices and spoon over the sauce. Top with sliced mint leaves and pomegranate seeds. Fresh cherries will give a more festive look.
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Pork Fajitas with Smoky Cherry Salsa

Pork Fajitas with Smoky Cherry Salsa

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

Ingredients
  

  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed

Method
 

  1. Preheat a BBQ or grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork place in a non reactive container, cover and place in fridge to marinate for 2 hours or overnight. Remove the pork from the fridge and allow to come to room temperature.
  3. Oil a BBQ or grill grill. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 65C, around 13 to 15 minutes. Grill onion and caspcicum, turning occasionally, until charred and tender, around 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, corinader, the remaining 4 teaspoons lime juice, the remaining 1/2 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
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Herb Stuffed Turkey Breast Wrapped In Bacon

Herb Stuffed Turkey Breast Wrapped In Bacon

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Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 1/2 cup bread crumbs
  • 1/2 cup low salt chicken stock
  • 1 Tbsp finely chopped garlic
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1 tsp grated lemon zest
  • 1/2 tsp Sea salt flakes
  • 1/2 tsp Freshly ground pepper
  • 500 g streaky bacon rashers
  • 1 boneless skinless turkey breast, butterflied

Method
 

  1. Preheat oven to 180C
  2. Pound the turkey breast to an even thickness.
  3. Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
  4. Spread the stuffing evenly over the turkey breast.
  5. Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
  6. Place the rolled turkey breast in the centre of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
  7. Cook in a roasting pan, until the internal temperature reaches 75 degrees C, turning occasionally to ensure the bacon gets crispy on all sides ( around 1 to 1.5 hours). Let rest for 10 minutes, remove the string, slice and serve.
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Author Posted on Categories Festive

MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

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Servings: 4
Course: Entree, Main Dish
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g
Couscous
  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g

Method
 

  1. Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
  2. Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting tray. Place in the oven and cook for 40 minutes or until golden and cooked through.
  3. For the couscous, combine all the ingredients in a bowl and keep warm.
  4. Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
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Author Posted on Categories Chicken

Thai Style Sticky Chicken Wings

Thai Style Sticky Chicken Wings

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Servings: 6 as a side
Course: Entree, Main Dish, Platter
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper

Method
 

  1. Preheat an oven to 180C and line a large baking tray with parchment paper.
  2. Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  3. Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
  4. During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
  5. Remove the wings from the oven.
  6. Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  7. Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  8. Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  9. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  10. Gently slide everything onto your serving dish, and dig in!
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Author Posted on Categories Chicken

Best Ever Pumpkin Pie

Best Ever Pumpkin Pie

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Servings: 1 pie
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups roasted butternut pumpkin pureed
  • 3 egg yolks
  • 1 large egg
  • 1 395 g can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder
Pie crust
  • 2 1/2 cups plain flour
  • 1 cup unsalted butter - chilled cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Method
 

Make the pie crust
  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 15cm wide.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
To make the pie
  1. Preheat oven 220 degrees C
  2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  3. Fit pie crust in a 20cm pie dish and crimp edges.
  4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  5. Bake in the preheated oven for 15 minutes.
  6. Reduce heat to 175 degrees C and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 10cm from the crust, should come out clean. Allow to cool completely before serving.
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INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

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

Ingredients
  

  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper

Method
 

  1. Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  2. Heat the oil in a medium fry pan over medium high. Add the onion and saute until it starts to soften, 5 minutes. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to fry the spices for another 30 seconds, or until fragrant.
  3. Add the asparagus and saute until bright green, 2 minutes. Add the kale and continue to saute until wilted, another 2 minutes.
  4. Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of coriander and a good squeeze of the lemon juice. Check seasoning - add another pinch of salt if required.
  5. Serve with more coriander and lemon juice!
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