Author: Andy

Lamb Shoulder and Broccolini Braise

Lamb Shoulder and Broccolini Braise

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Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours 2 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Lamb
  • cup ¼sugar
  • cup ¾kosher salt plus more
  • 1 - 1.5 kg bone-in lamb shoulder
  • 2 tablespoons vegetable oil
  • 4 medium onions coarsely chopped
  • 4 garlic cloves chopped
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup dry white wine
  • 8 cups low salt chicken stock
Garlic Emulsion And Garnish
  • 2 large eggs
  • 2 garlic cloves
  • 3 tablespoons fresh lemon juice or more
  • teaspoon ½kosher salt plus more
  • cup ¾vegetable oil
  • 1 bunch broccolini stems reserved for another use, cut into small pieces
  • leaves Flat-leaf parsley and fresh tarragon for garnish

Method
 

  1. Whisk sugar, ¾ cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days.
  2. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes.
  3. Remove lamb shoulder from brine; add to pot, along with stock. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours.
  4. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot.
Garlic Emulsion and Garnish
  1. Place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel.
  2. Combine eggs, garlic, 3 tablespoons lemon juice, and ½ teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce forms. Season garlic emulsion with salt and more lemon juice, if desired.
  3. Cook broccolini in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
  4. Divide lamb braise among bowls and garnish with broccoli, parsley, tarragon, and garlic emulsion.
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Author Posted on Categories Lamb

Chicken Caesar Salad Croquettes

Chicken Caesar Salad Croquettes

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Entree, Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

Croquettes
  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying
Caesar dressing
  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice
To coat the croquettes
  • plain flour
  • eggs
  • breadcrumbs
To plate
  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket

Method
 

  1. For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel
  2. Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt
  3. Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge
  4. To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise
  5. Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose
  6. Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed
  7. Bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed
  8. Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C
  9. Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden
  10. To serve, swirl the lettuce purée around the bottom of the plate, add 3 croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, cress and anchovies
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Author Posted on Categories Chicken

Roasted cauliflower salad with pickled grapes

Roasted cauliflower salad with pickled grapes

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 1 Platter
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Cauliflower
  • olive oil for drizzling
  • salt to taste
  • 2 French shallots peeled and finely sliced
  • leaves ¼ bunch parsley picked
  • 150 g hazelnuts roasted, peeled and coarsely chopped
  • Sumac to garnish
Pickled grapes
  • 20 seedless red grapes
  • 200 ml red wine vinegar
  • 100 ml olive oil
Dressing
  • 100 ml red wine vinegar
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 200 ml vegetable oil

Method
 

  1. Preheat the oven to 230˚C.
  2. Leaving the cauliflower whole, remove the outer leaves and place it on an oven tray. Drizzle with olive oil and a hefty sprinkle of sea salt and bake for 45 minutes. The top will colour and give the cauliflower the most amazing nutty flavour. Once cooked, leave the cauliflower to cool, then break it down into small florets.
  3. Meanwhile, to pickle the grapes, heat a large heavy-based frying pan over high heat until smoking hot. Throw in the grapes and shake them in the pan for about 10 seconds or until blistered and scorched. Add the vinegar and continue to shake the grapes around the pan for another 5 -10 seconds. Pour the grapes and the liquid into a bowl and cover them with olive oil.
  4. To make the dressing, whisk together the red wine vinegar, honey, mustard, salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk until emulsified.
  5. To assemble the salad, combine the cauliflower florets, shallots, parsley, hazelnuts and pickled grapes in a large mixing bowl. Splash in a couple of tablespoons of the dressing and season to taste with salt and pepper. Gently mix the salad, then place in a serving bowl and give it a light dusting with sumac to finish.
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Pink gnocchi with a green core and ricotta cream

Pink gnocchi with a green core and ricotta cream

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 as a starter
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Gnocchi
  • 50 g potato flour
  • Butter
Beetroot puree
  • 300 g of beetroot peeled and chopped
  • 100 g of extra virgin olive oil
  • salt to taste
Ricotta sauce
  • 200 g of ricotta
  • 50 ml of whole milk warm
  • 1 pinch of salt
  • 30 g of butter
Pesto
  • 100 g of basil leaves
  • 50 ml of extra virgin olive oil
  • 20 g of pine nuts
  • 30 g of Parmesan grated
Garnish
  • Mint leaves

Method
 

  1. To begin, make the beetroot purée by boiling the beetroots for 30 minutes, or until soft. Then blend them with the oil and salt in a food processor. Pass through a sieve until you obtain a smooth, velvety sauce
  2. To make the pesto, blend all the ingredients together to obtain a thick consistency and transfer to a squeezy bottle
  3. In a medium bowl, mix the boiled, mashed potatoes with a pinch of salt, the potato flour and ¾ of the beetroot puree
  4. Lightly dust a table with flour and roll the mixture into long sausages. Cut out pieces of gnocchi weighing about 20g
  5. Boil the gnocchi in salted boiling water. Once they rise to the surface, drain and mix with a little butter to stop the gnocchi from sticking
  6. Pipe a little pesto into each gnocchi
  7. Mix the ricotta cheese with the salt and warm milk in a blender. Pass through a sieve
  8. To serve, pour some large drops of ricotta sauce and beetroot purée on a serving plate. Place the gnocchi between the sauces and decorate with some mint
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Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze

Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 stacks
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 large nectarines sliced into rounds
  • 12 leaves large basil
  • 350 g large fresh mozzarella balls sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup flour
  • 1/3 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar

Method
 

  1. Add vinegar and brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
  2. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  3. Heat a large fry pan over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still firm. Set aside and keep the nectarines warm.
  4. Add the remaining olive oil to the pan and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, around 1 minute on each side. Drain on paper towel.
  5. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.

Notes

To cut Nectarine Rounds - Start at one end of the fruit and slice until you run into the stone. It should be about 2 thick slices in. Then cute another slice into top of the nectarine until you hit the stone. Now carefully use your knife and cut all the way around, so now you should have 1 nectarine slice that is only attached only at the stone. The take a small pairing knife and very carefully cut around the stone to release the slice. You should now have 1 slice with a hole in the middle - use this in the middle of stack.
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Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette

Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 2
Course: Entree
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • Oil for frying
  • 1/2 cups Flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 200 g Camembert wheel quartered and frozen for 1 hour
  • 1 cup fresh or frozen raspberries defrosted and drained
  • 1/2 cups dry red wine
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cups dried cranberries
  • 1/4 cups balsamic vinegar
  • 1/4 cups sherry vinegar
  • 2 tsp Dijon mustard
  • 1 tsp light brown sugar
  • 1 tsp fresh lemon juice
  • 1/3 cups canola oil plus more for frying
  • 30 g sliced Parma ham or prosciutto
  • 1 5 cm wedge rockmelon peeled and cut into 1.5cm pieces
  • 2 tsp hulled pumpkin seeds lightly toasted
  • Italian parsley leaves for garnish (optional)
  • Sliced baguette lightly toasted, for serving

Method
 

  1. Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry
  2. In a small saucepan over medium-high heat, cook mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl.
  3. Wipe pan clean, simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified set vinaigrette aside.
  4. Heat oil in a saucepan or deep fryer to 180c Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain.
  5. To serve, spread some of the reserved raspberry reduction and vinaigrette on a serving plate; arrange ham and rockmelon. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and parsley leaves. Serve with toasted baguette on the side.
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Banana, tofu and sugar snap pea risotto

Banana, tofu, sugar snap pea and banana risotto

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients

Ingredients
  

  • 1 cup risotto rice
  • 1 onion chopped
  • 2 in bananas peeled and cutbite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper
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Kale Crostini with Blue Cheese and Grape-Apple Relish

Kale Crostini with Blue Cheese and Grape-Apple Relish

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Course: Entree
Cuisine: Sth American
Ingredients Method

Ingredients
  

  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort

Method
 

  1. Position a rack in the upper third of the oven and heat the oven to 180c.
  2. Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  3. Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  4. Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  5. In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  6. Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
  7. Using a slotted spoon, top with the relish.
  8. Serve immediately.
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BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce

With next Thursday being Australia Day we though a burger with a difference was in order! Ok so whilst it might be considered Un-Australian not to ‘Lamb something up on Straya Day’, for the Fish Heads amongst us, this is the perfect alternative!

BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1/2 cup of home made BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 g fresh raw salmon (skin removed)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickled jalopenos to taste optional
  • 4 large hamburger buns lightly toasted on the cut side
  • 1 avocado sliced or mashed (optional)
  • lettuce
  • Coconut Caramelised Pineapple
  • 2 tablespoon coconut oil
  • 4 large pineapple rings cut from a fresh pineapple
  • 2 tablespoon toasted coconut optional
  • BBQ Sauce
  • 1 1/4 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or you can sub apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 tablespoon cold water mixed with 1 tbs corn flour optional

Method
 

Make THE BBQ sauce
  1. Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
Burgers
  1. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
  2. Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
  3. Form into 4 equally sized burgers.
  4. Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
  5. In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
  6. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
  7. To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.
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Author Posted on Categories Seafood

Rump Steak With Warm Spicy Peach & Salsa

Quick-cooking rump steak is topped with a charred corn salsa mixed with our sweet summer peaches for a any night meal that’s ready in just 20 minutes.

Rump Steak With Warm Spicy Peach & Salsa

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Sth American
Ingredients

Ingredients
  

  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 4 rump steaks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn kernels sliced off and cobs discarded
  • 1/2 medium red onion diced
  • 1 green chilli seeded and diced
  • 2 medium peaches diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh coriander leaves and stems roughly chopped
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Author Posted on Categories beef