Author: Andy

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.

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

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.

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.

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

Author Posted on Categories beef

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

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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

‘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

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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.

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

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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.