Author: Andy

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

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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!

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

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

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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
Author Posted on Categories Lamb

Crispy Parmesan Asparagus Perfect Starter Or Side

Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli

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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.

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"

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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.