Author: Andy

MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE

If you are like many of us, and over indulged a little during the festive period, then you’ll love this ‘light option’ that is still super filling! It’s packed full of the good things, is also gluten free and vegan – but tastes like it’s not!

MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Dish
Cuisine: Modern Australian
Ingredients

Ingredients
  

  • 2 tablespoons almond butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon mellow white miso
  • 1 medjool date pitted
  • cup ¼water + 2 tablespoons
  • teaspoon ⅛Celtic sea salt
  • teaspoon ⅛black pepper freshly ground
  • chili flakes to taste
  • Summer Rolls
  • 12 large spring roll rice wrappers
  • 2 cups kimchi
  • 1 packet buckwheat soba noodles 250 - 270 g
  • 1 teaspoon toasted sesame oil
  • 1 large mango peeled and sliced thinly
  • 1 cup packed coriander
  • 1 avocado sliced thinly lengthwise
  • 1 cup red cabbage sliced very thinly
Tried this recipe?Let us know how it was!

‘Postre Chaja’ Pavlova – A new take on an old favourite!

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

'Postre Chaja' Pavlova

Print Recipe Pin Recipe
Course: Dessert
Cuisine: Sth American
Ingredients Method Notes

Ingredients
  

  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche

Method
 

  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.

Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.
Tried this recipe?Let us know how it was!

Author Posted on Categories Sweet

MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!

MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 6 hours 30 minutes
Servings: 4
Course: Dessert
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime

Method
 

  1. For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
  2. For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
  3. Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.

Notes

If you don't have titanium leaves - use 5 standard.
Tried this recipe?Let us know how it was!

Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

Jellied Rhubarb & Vanilla Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve

Method
 

  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.
Tried this recipe?Let us know how it was!

Author Posted on Categories Sweet

Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream

Kimchi or Kimchee is a Korean pickled side dish made of cabbage and spices. A flavourful condiment to many dishes, it’s is also a natural probiotic, helping to promote a healthy digestive system. This quick version skips the lengthy fermentation process but delivers on flavour! The list of ingredients may be long, but it is mostly spices and flavourings. It is so simple to make, and so delicious. No need to live near a food truck hot spot, you can create that trendy food truck fusion in your own kitchen!

Korean Bulgogi Tacos With Home Made Kimchi, Slaw And Sriracha Sour Cream

Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • Meat
  • 700 g skirt steak rump will also work
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 tsp oyster sauce
  • 2 tablespoons sesame seeds
  • Quick Kimchi Slaw
  • 1/2 head of cabbage thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup green onion sliced
  • 1 carrot julienned (or just use a peeler and make it into a pile of peelings)
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce
  • 1/2 tsp ground ginger
  • 1 clove garlic minced
  • 2 tsp sriracha Asian hot chilli sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • Sriracha Sour Cream
  • 1/2 cup sour cream
  • 2 tablespoons sriracha (Asian hot chilli sauce)
  • 12 corn tortillas warmed
  • Coriander for garnish chopped

Method
 

  1. 1. In a small bowl combing the soy sauce, brown sugar, sesame oil, garlic, red pepper flakes, ginger, oyster sauce and sesame seeds. Stir to combine. Slice the meat into thin strips, being sure to slice against the grain of the meat. Put the meat into the marinade and refrigerate at least 1 hour, preferably overnight.
  2. 2. Make the slaw by combining all ingredients in a large tupperware or bowl with a lid. Give it a good shake to make sure everything is well combined. Refrigerate for at least an hour before serving.
  3. 3. Stir the sriracha into the sour cream.
  4. 4. Cook the meat just before serving. Heat a skillet over high heat until it is piping hot. Pour the meat and marinade into the hot pan and cook, stirring things around constantly until all the meat is cooked. This will only take 3-5 minutes. If you want to be more authentic then cook it on an outdoor grill.
  5. 5. Serve by placing meat onto a warmed corn tortilla, topping with a strained, heaping spoonful of the kimchi slaw, and a dash of the sriracha sour cream. Garnish with a little coriander.
Tried this recipe?Let us know how it was!

Author Posted on Categories beef

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Entree
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce

Method
 

  1. Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
  2. Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
  3. Heat a cast iron pan (or other skillet) over medium - high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula.
  4. Cook for 2 - 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 80c to keep them warm while cooking). Serve hot with plenty of sauce!
Tried this recipe?Let us know how it was!

Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

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

Ingredients
  

  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
Tried this recipe?Let us know how it was!
Author Posted on Categories Lamb

Crispy Parmesan Asparagus Perfect Starter Or Side

Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli

Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 350 g asparagus bottoms trimmed
  • 1 lemon halved
  • 170 g all-purpose flour
  • 2 tablespoon eggs whisked with aof water
  • 250 g panko breadcrumbs
  • 170 g cup grated parmesan
  • Canola or vegetable oil for shallow frying
  • Pinch paprika
  • Lemony Sun-Dried Tomato Aioli Ingredients:
  • 170 g cup mayonnaise
  • 3 cloves garlic
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • teaspoon ¼salt
  • Pinch black pepper
  • 1 tablespoon minced sun-dried tomatoes

Method
 

  1. Place a medium-large pot of water over high heat, and add a good amount of salt so that it tastes like sea water; squeeze in the lemon and stir to combine, and bring to the boil.
  2. Once the water boils, add in the asparagus, and blanch them for about 30 seconds – 1 minutes; remove from water and plunge into an ice water bath to shock the asparagus and stop if from further cooking, then drain and pat dry with paper towels.
  3. Prepare your breading area by getting your flour ready in one bowl or container, your whisked eggs in another, and the panko breadcrumbs combined with the parmesan in another.
  4. Dip the asparagus spears into the flour to coat, then into the eggs, then into the panko-parmesan mixture to coat; set aside on a large platter, and repeat until all are coated.
  5. Heat enough oil in a large skillet or pan to generously cover the bottom (enough for shallow frying), and once hot, begin adding batches of the coated asparagus spears and fry, turning them once, until golden-brown and crisp; drain on wire racks, and repeat with all coated asparagus; sprinkle with a bit of paprika to finish.
  6. Serve with the Lemony Sun-Dried Tomato Aioli sauce.
Tried this recipe?Let us know how it was!

Cauliflower Fried “Rice” Low Carb – So Delicious! Perfect Weeknight.

So who doesn’t love fried rice? It’s a shame it’s not so healthy – until now! Substituting shaved cauliflower for rice is a stroke of genius! It has also brought Chinese fried rice, once relegated to the “comfort food” category, into a weeknight meal rotation. As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food – just comfort food that’s sneaking a few more vegetables into your day!

Cauliflower Fried "Rice"

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 medium head cauliflower
  • 8 slices bacon optional
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 250 gram corn fresh or frozen
  • 150 gram peas fresh or frozen
  • 4 shallots thinly sliced
  • 75 gram cashews almonds, or other nut
  • 2 tablespoons to 3soy sauce (or if gluten-free 1 to 2tamari)

Method
 

  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."
  2. Cook the bacon in a large frying pan over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon fat (or use 1 teaspoon vegetable oil), reserving the grease.
  3. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
  4. Wipe the pan clean and warm 1 tablespoon of bacon fat or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.
  5. Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
  6. Leftovers will keep refrigerated for about a week.
Tried this recipe?Let us know how it was!