Author: Andy

PUMPKIN PANCAKES

PUMPKIN PANCAKES

Print Recipe Pin Recipe
Servings: 8 Pancakes
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 cups plain flour
  • 4 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1 1/2 cups milk
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree see notes
  • 1 egg
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract

Method
 

  1. Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
  2. In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
  3. Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
  4. Heat a non-stick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
  5. Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
  6. To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.
  7. Serve hot, with some pure maple syrup.

Notes

To make pumpkin puree, preheat over to 108c. Cut pumpkin into large wedges and toss in olive oil. Roast on a tray until soft (around 40 minutes). Cool and blitz in a processor until smooth. Freeze any excess, it keeps well.

Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

Print Recipe Pin Recipe
Servings: 4
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving

Method
 

  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.

Mandarin & Bay Leaf Olive Loaf

Mandarin & Bay Leaf Olive Loaf

Print Recipe Pin Recipe
Servings: 1 loaf
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 160 ml mild extra-virgin olive oil
  • 4 fresh bay leaves crumpled/bruised, plus extra to decorate
  • 5 –6 mandarins (about 600g depending on their size
  • 225 g plain flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g apple purée
  • 80 ml buttermilk
  • 3 eggs
Apple purée
  • 4 large apples

Method
 

  1. For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool.
  2. Heat the olive oil and bay leaves in a small saucepan over low heat for about 10 minutes or until bubbles start to form around the leaves. Set aside to cool and infuse, about 30 minutes. Remove and discard the bay leaves, reserving the oil.
  3. Finely zest and juice 3 mandarins – you need 2 tsp of zest and 80ml juice. Thinly slice the remaining whole unpeeled mandarins. Set aside.
  4. Preheat the oven to 160°C (fan-forced). Grease a loaf (bar) tin (11.5 cm x 21.5cm) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4cm above the sides of the tin.
  5. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Set aside.
  6. Whisk the cooled olive oil, apple purée, mandarin zest and juice, buttermilk and eggs together in a large mixing bowl. Add the flour mixture and stir until combined. Pour into the prepared tin and top with the mandarin slices, slightly overlapping them along the centre, as they will spread out as the cake rises.
  7. Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 5 minutes before gently turning out onto a wire rack to cool completely, mandarin-side up.
Author Posted on Categories Cakes

LEMONY CAULIFLOWER CAKE

LEMONY CAULIFLOWER CAKE

Print Recipe Pin Recipe
Servings: 1 6 inch cake
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers

Method
 

  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  2. Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  3. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  4. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  5. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!

Pasta with Burst Cherry Or Grape Tomato Sauce

Pasta with Burst Cherry Or Grape Tomato Sauce

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

Ingredients
  

  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving

Method
 

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a frying pan or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  3. Toss pasta with tomato sauce and basil.
  4. Top with Parmesan & enjoy!

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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

Ingredients
  

  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping
coconut peach salsa
  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste

Method
 

  1. Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
  2. Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  3. To make the salsa, in a bowl, mix all ingredients together and season to taste.
  4. In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  5. Spread on top of burgers, then layer with avocado and peach salsa!

Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

Print Recipe Pin Recipe
Servings: 4
Course: Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

For the salmon
  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving
For the black beans and corn
  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste

Method
 

  1. Combine all the spices in a small bowl.
  2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  3. Meanwhile, in a large saute pan, heat oil over medium heat.Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.
  4. Remove from heat and toss in coriander and lime juice.
  5. Heat a clean BBQ grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  6. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
  7. Serve with black beans, corn and lime wedges.

zucchini pasta spirals with creamy corn sauce

zucchini pasta spirals with creamy corn sauce

Print Recipe Pin Recipe
Servings: 2
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3 zucchini spiralized
  • 1 tablespoon butter or olive oil
  • tablespoons a fewof chopped onion minced garlic, or a combo
  • 4 ears fresh sweet corn kernels cut off the cob
  • 1/2 cup chicken stock milk & water
  • pinch of salt to taste
  • Parmesan pepitas & fresh basil

Method
 

  1. Heat the butter or olive oil over medium heat. Add the onion or garlic and saute until soft and fragrant. Add the corn kernels and saute for another 5-10 minutes until very soft and roasty-looking. Transfer to a blender and add the liquid. Puree until very smooth.
  2. In the same pan, add a swish of olive oil and saute the ‘zoodles for 2-3 minutes until they begin to soften. Add the corn sauce and toss to combine, adding extra liquid as needed to loosen the sauce. Top with something fresh, cheesy, crunchy, whatever you like

spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa

spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa

Print Recipe Pin Recipe
Servings: 6
Course: Entree, Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

  • 1 kg skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiliesadobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer 8 ounce
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4 cup fresh corriander chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce

Method
 

  1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  2. Heat a large thick based pan over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  3. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, corriander, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  4. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  5. To serve, add the shredded chicken to a warmed tortilla. Top with cheddar, avocado and then the apple salsa. Sprinkle with parmesan cheese and chopped corrainder.
Author Posted on Categories Chicken

Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

Print Recipe Pin Recipe
Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3 200 g packets haloumi halved horizontally, cut into 1cm-thick slices
  • 1 tbs sunflower oil
  • 50 g unsalted butter softened
  • 6 burger buns halved crossways
  • Thyme leaves to serve
Onion & mushroom mix
  • 1 tsp ⁄2each coriander seeds and Sichuan peppercorns
  • 2 onions chopped
  • 40 g unsalted butter
  • 1 tbs balsamic vinegar
  • 250 g field or portobello mushrooms
  • 1 tbs sunflower oil
  • 2 egg yolks

Method
 

  1. For the onion and mushroom mix, heat a frypan over high heat. Add coriander seeds, Sichuan peppercorns and a pinch of whole black peppercorns, and cook, stirring occasionally, for 1-2 minutes or until toasted. Using a mortar and pestle, pound spice mixture to a fine powder and set aside until needed.
  2. Place onion and butter in a saucepan over medium heat and cook, covered, stirring every 5 minutes, for 30-40 minutes or until soft and translucent. Add vinegar and cook, uncovered, stirring regularly, for 15 minutes or until caramelised, then keep warm (if onions start to dry out during first stage of cooking, add vinegar earlier).
  3. Heat a large frypan over high heat. Toss mushrooms with oil in a bowl and season. Add mushrooms to pan and cook, stirring occasionally, for 4 minutes each side or until starting to caramelise. Transfer to a cutting board and, when cool enough to handle, coarsely chop. Transfer chopped mushroom to a bowl and toss through onion mixture, egg yolks and spice mix.
  4. When ready to serve, heat a barbecue or chargrill pan to high heat. Brush haloumi with oil and grill for 2 minutes each side or until grill marks appear. Spread butter on faces of buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.
  5. Place a few haloumi slices on base of each bun. Spoon over a generous amount of onion and mushroom mix, and scatter with thyme leaves. Top with bun lids and serve immediately.