Author: Andy

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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

Ingredients
  

Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli

Method
 

  1. For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  2. Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  3. Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  4. Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
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Author Posted on Categories Lamb

Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

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Course: Entree, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • sea salt

Method
 

  1. To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
  2. Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
  3. Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
  4. Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
  5. Scoop the garlic out of the sauce and drain the pickled onions.
  6. You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!
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Osso Buco in a Red Wine Sauce

Osso Buco in a Red Wine Sauce

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon â…›caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving

Method
 

  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!
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Author Posted on Categories beef

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

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Servings: 6 large
Course: Entree, Main Dish
Cuisine: Sth American
Ingredients Method Notes

Ingredients
  

  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste

Method
 

  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.

Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.
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Author Posted on Categories Chicken

Pumpkin, Almond & Cheese Rice Bake

Pumpkin, Almond & Cheese Rice Bake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp of grapeseed oil

Method
 

  1. Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
  2. Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
  3. Preheat the oven to 180°C
  4. After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
  5. Serve with the remaining grated cheese, salad and crusty bread or seasonal greens
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Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows
Mandarin Orange Glaze:
  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream
Walnut Olive Brittle:
  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives

Method
 

  1. Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
  2. Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
  3. In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.
  5. Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
  6. Mandarin Orange Glaze:
  7. In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
  8. Walnut Olive Brittle:
  9. Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
  10. Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.
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Author Posted on Categories Sweet

Cauliflower ‘Rice’ Biryani

Cauliflower ‘Rice' Biryani

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Entree, Main Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 2 tbsp of vegetable oil
  • 10 cashew nuts raw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onion finely sliced
  • 50 g of green beans trimmed
  • 50 g of carrots cut into batons
  • 1/2 red pepper deseeded and cut into strips
  • 30 g of peas fresh or frozen
  • 1 tsp chilli powder or more to taste
  • 1 garlic clove chopped
  • 1 slice of root ginger 1cm thick, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g of tomatoes chopped
  • 1 handful of coriander leaves chopped
  • 1 handful of mint leaves chopped
To serve
  • Greek yoghurt optional
  • cashew nuts toasted, optional

Method
 

  1. To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
  2. Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  3. Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
  4. After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
  5. Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews
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Roasted Beetroot & Lemon Thyme Soup

Roasted Beetroot & Lemon Thyme Soup

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Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 large beetroot
  • 1/4 cup olive oil plus extra to serve, 60ml
  • 1 tsp coriander seeds crushed, plus extra to serve
  • 2 onions thinly sliced
  • 1 leek chopped, white part only
  • 4 garlic cloves crushed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 fennel bulb chopped
  • 1 tbs white wine vinegar
  • 1/2 leaves bunch lemon thyme picked, plus extra to serve
  • 2 pontiac or desiree potatoes peeled, thinly sliced
  • Crumbled marinated feta to serve

Method
 

  1. Preheat oven to 180°C. Grease a baking tray and line with baking paper.
  2. Wrap each beetroot in foil and place on prepared tray. Roast for 2-2 1/2 hours or until a knife pierces them easily. Remove and cool, then peel (wear gloves to prevent staining) and roughly chop.
  3. Meanwhile, to make the stock, heat half the oil in a saucepan over medium heat. Add coriander seeds and cook, stirring, for 1-2 minutes or until fragrant. Add half the onion, leek and garlic, and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the celery, carrot and fennel, and cook, stirring occasionally, for a further 2-3 minutes or until carrot begins to soften.
  4. Add vinegar, half the thyme and 2.5L (10 cups) water. Bring to a simmer, then reduce heat to low and cook, skimming impurities from the surface, for 45-60 minutes or until fragrant and flavours are infused. Remove from the heat and allow to cool slightly, then carefully strain through a fine sieve, discarding vegetables. Set aside.
  5. Heat remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining onion, leek and garlic, and cook, stirring, for 2-3 minutes or until translucent. Add beetroot, potato and remaining thyme, and cook, stirring, for a further 2-3 minutes or until warmed through. Add stock, then increase heat to high and bring to a simmer.
  6. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until potato is tender. Cool slightly, then, in batches, whiz in a blender until smooth (add a little hot water if needed).
  7. Serve soup topped with feta, olive oil, coriander seeds and lemon thyme.

Notes

Recipe also works with 4 - 5 baby beets. If lemon thyme is not available use ‘normal’ thyme and the grated zest of 1 lemon.
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BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA

BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA

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Prep Time 1 hour
Cook Time 4 hours
Total Time 8 hours
Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar

Method
 

  1. For brine, bring ingredients and 3 litres of water to the boil in a saucepan. Set aside to cool, then chill in the refrigerator (45 minutes to 1 hour).
  2. Place lamb in a container, pour in brine to cover, place a plate on top to keep submerged and refrigerate for 3 hours to lightly brine. Remove lamb and pat dry with paper towels.
  3. Preheat oven to 110C. Place lamb in a deep roasting pan with garlic, rosemary and chicken stock. Cover with foil and braise until meat is falling off the bone (6-7 hours).
  4. For tomato and pickled onion salad, place onion in a bowl. Combine vinegars, sugar, ginger, chilli, garlic, spices and 120ml water in a saucepan and bring to the boil. Strain liquid through a fine sieve over onion, reserving pickling liquid for another use. Cover with plastic wrap and set aside until completely cold (30-40 minutes). Drain onion, place in a bowl with remaining ingredients and toss to combine.
  5. Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
  6. For mint salsa, process mint, parsley, garlic and grapeseed oil in a food processor until smooth. Transfer to a bowl, stir in vinegar, season to taste.
  7. Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.
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Author Posted on Categories Lamb

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 kg pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions halved, thinly sliced
  • 1/4 cup brandy
  • 1 in large Granny Smith apple peeled, cut1/2-inch cubes
  • 2 garlic cloves chopped
  • 1 tablespoon teaspoon dried thyme or 1fresh thyme
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • Rocket or watercress to serve
  • Cauliflower or Celeriac Puree to serve

Method
 

  1. Preheat oven to 220c.
  2. Pat the pork dry and season with salt and pepper. Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side.
  3. Transfer pork to plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
  4. Add brandy and stir to deglaze pan.
  5. Add apple, garlic and thyme. Cook, stirring, 30 seconds.
  6. Return pork to pot, nestling it down in the onions. Add cider and chicken stock.
  7. Cover pot and place in oven. Reduce heat to 160c. Braise until meat is very tender, 2 1/2-3 hours. Return pot to cooktop. Transfer pork to a cutting board.
  8. Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
  9. Cut pork in serving pieces and arrange on serving platter or individual dinner plates.
  10. Spoon onion apple confit over and around the meat.
  11. Serve with a lightly dressed rocket or watercress salad.
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Author Posted on Categories Pork