Author: Andy

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

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.
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!
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.

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!

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!

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.
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.
Author Posted on Categories Lamb