Author: Andy

Blackened Salmon Burgers With Mango-Jalapeno Salsa

Blackened Salmon Burgers With Mango-Jalapeno Salsa

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Servings: 2 large burgers
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

For the Salmon Burgers:
  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup Panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Mango-Jalapeno Salsa:
  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!

Method
 

  1. Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
  2. Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
  3. Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
  4. Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
  5. Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
  6. As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
  7. Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
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Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes

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

Ingredients
  

  • 4 medium brushed potatoes
  • 4 tablespoons butter sliced thinly
  • salt and pepper to taste
  • 1 clove garlic thinly sliced
  • 4 strips bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup shallots sliced

Method
 

  1. Preheat and oven to 200C
  2. Slice the potatoes thinly (around 3mm) without cutting all the way through.
  3. Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  4. Roast in a preheated 200C oven until crispy on the top and tender in the middle, about 1 hour.
  5. Meanwhile cook the bacon until crispy and crumble it.
  6. Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  7. Serve topped with sour cream, and green onions.
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Author Posted on Categories Potatoe

Pulled Leg Of Lamb with Home Made Naan Bread

Pulled Leg Of Lamb with Home Made Naan Bread

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Servings: 8
Course: Main Dish, Platter
Cuisine: Indian, Modern Australian
Ingredients Method

Ingredients
  

Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten

Method
 

  1. For the Lamb, pat the lamb dry with paper towels.
  2. In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  3. When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  4. Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  5. For the naan - Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  6. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  7. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point, using plenty of flour to avoid sticking.
  8. Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs - around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.
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Author Posted on Categories Lamb

Spiced Rib Eye Steak With Onion Rings

Spiced Rib Eye Steak With Onion Rings

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

Ingredients
  

Steak
  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • Canola oil for frying
Onions
  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper

Method
 

  1. In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, chilli powder and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.
  2. When you are ready to cook, remove steaks from fridge and allow to come to room temperature.
  3. Start to make onion rings: Pour oil into a large saucepan and heat over medium-high heat (or use a deep fryer) until 180C.
  4. Put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chilli powder, cayenne, cumin, and pepper.
  5. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.
  6. Heat a pan (or BBQ) over medium-high heat. Grill steaks, turning once, until medium rare, about 12 minutes. Remove and rest from around half the cooking time. Serve with onion rings.
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Author Posted on Categories beef

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

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Servings: 1 Pizza
Course: Dessert, Entree, Main Dish, Platter
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese

Method
 

  1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  3. Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  4. Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.
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Roasted Pork Fillet with Apples

Roasted Pork Fillet with Apples

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

Ingredients
  

  • 2 pork fillets about 700g each
  • 2 tablespoons vegetable oil plus more as needed
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 granny smith apples cored and sliced
  • 2 onions sliced
  • 1 cup chicken stock
  • 1 tablespoon butter

Method
 

  1. Heat oven to 220C
  2. Trim each tenderloin of any silver skin, just use a small sharp knife and slide the blade under and outward to remove it.
  3. Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  4. Heat a tablespoon of oil in a heavy-bottomed oven-safe fry pan over medium heat. When the oil is hot and shimmers, add the pork and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  5. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).
  6. Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  7. Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  8. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 65 and 70 degrees C. Transfer the pork to a large plate and cover with aluminium foil. Let rest about 10 minutes.
  9. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  10. To serve, slice pork into 1-inch slices then serve on a bed of t
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Author Posted on Categories Pork

Pea & Smoked Pork Hock Soup

Pea & Smoked Pork Hock Soup

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Servings: 8
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Soup
  • 40 gm butter coarsely chopped
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 smoked pork/ham hocks about 800gm each
  • 750 gm dried green split peas
  • 360 gm frozen baby green peas defrosted, 3 cups
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil ¼ cup
Herb butter
  • 60 gm softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 garlic clove finely chopped

Method
 

  1. Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
  2. Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
  3. Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
  4. Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
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Author Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

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Servings: 8
Course: Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper

Method
 

  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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Author Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

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Servings: 8
Course: Entree, Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

Marinade
  • 3/4 cup extra virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • Salt and pepper

Method
 

  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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Author Posted on Categories Pork

Roast beef topside with caramelised onion gravy

Roast beef topside with caramelised onion gravy

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

Ingredients
  

  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef
For the gravy
  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite

Method
 

  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  4. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
  5. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
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Author Posted on Categories beef