Author: Andy

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

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

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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

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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.

BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

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Course: Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.6 kg butterflied leg of lamb
Marinade and baste
  • 1/2 cup of white wine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 cloves garlic crushed
  • 1/2 cup firmly packed oregano or mix or mint parsley or rosemary
Potatoes
  • 1 kg potatoes peeled
  • 2 lemons cut into wedges
  • 2 cups black olives
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • flaked rock salt
  • 1/4 cup flat leaf parsley chopped Parsley, oregano, mint or rosemary leaves to serve

Method
 

  1. Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
  2. Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
  3. Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
  4. Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  5. Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.

Notes

If you don't have a hooded BBQ, cook in a 180C oven for 45 min - 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.
Author Posted on Categories BBQ, Lamb

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

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

Ingredients
  

  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers
For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt
To serve
  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano

Method
 

  1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
  2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
  3. In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
  4. To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
  5. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
  6. While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
  7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
Author Posted on Categories BBQ, Lamb

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.

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!
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.

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.

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.

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.
Author Posted on Categories Festive