Banana, tofu and sugar snap pea risotto
Author: Andy
Kale Crostini with Blue Cheese and Grape-Apple Relish
Ingredients
Method
- Position a rack in the upper third of the oven and heat the oven to 180c.
- 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.
- 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.
- 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.
- In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
- Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
- Using a slotted spoon, top with the relish.
- Serve immediately.
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
Ingredients
Method
Make THE BBQ sauce
- 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
- 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.
- 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.
- Form into 4 equally sized burgers.
- 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.
- In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
- Cook for about 3-4 mins, flip and cook another 3-4 minutes.
- 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.
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.
Ingredients
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!
Ingredients
‘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!
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
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!
Ingredients
Method
- 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).
- 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.
- 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.
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!
Ingredients
Method
- Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
- 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.
- 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.
- 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.
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!
Ingredients
Method
- 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. 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. Stir the sriracha into the sour cream.
- 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. 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.
Sweet Potato and Apple Latkes with Tahini Lemon Drizzle
Ingredients
Method
- Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
- 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.
- 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.
- 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!