Author: Andy

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

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.

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.
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.
Author Posted on Categories Pork

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.
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
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.

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

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.

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.