Author: Andy

Whole Roasted Spicy Cauliflower

Whole Roasted Spicy Cauliflower

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Servings: 4
Course: Entree, Main Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 head cauliflower
For marinade
  • 1/2 cup + 2 tablespoons thick yogurt
  • 2 teaspoons ginger garlic paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons chopped coriander
For the Sauce
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato chopped
  • 1/4 cup tomato puree store bought
  • 1 cup water divided
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon red chilli powder or to taste
  • 1 teaspoon curry powder
  • 2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped coriander

Method
 

  1. To a bowl add all the ingredients listed under "to marinate". Make sure the yogurt that you use here is thick. Whisk to combine everything together.
  2. Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact.
  3. Pour the mixture over the cauliflower head and coat the entire cauliflower with the marinade. Use you hands to spread the marination all over, going to sides and also to the back of the cauliflower.
  4. Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
  5. Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 200C for 40-45 minutes on until tender [a smaller head might get done in less time and a bigger one will take more time so adjust accordingly].
  6. Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
  7. Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
  8. Add red chilli powder, curry powder, sugar and let the masala cook for 2 more minutes.
  9. Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
  10. Transfer the pureed mixture back to the pan and add butter and chopped coriander. Let it all simmer for 2 minutes.
  11. Place the roasted cauliflower in the centre of the serving plate and pour the prepared sauce all around the cauliflower.
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Lamb Shanks W. Red Wine Sauce & Gremolata

 

Lamb Shanks W. Red Wine Sauce & Gremolata

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Prep Time 30 minutes
Cook Time 4 hours
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3 tablespoons vegetable oil
  • 4 lamb shanks around 2kg
  • 1 large brown onion
  • 2 celery stalks
  • 1 large carrot
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 250 ml red wine
  • 3 400 g canned diced tomatoes
  • 500 ml chicken stock
  • 2 teaspoons sugar
  • 2 fresh bay leaves
  • 1 large orange peel
  • sea salt & freshly cracked pepper
For the Gremolata
  • 1/2 cup flat-leaf parsley finely chopped
  • 1 garlic clove finely chopped
  • zest of 1 lemon

Method
 

  1. Preheat the oven to 350°F (180°C) (without fan).
  2. Heat the oil in a large oven-proof pot which will fit all of the ingredients comfortably.
  3. Sear the lamb shanks in batches until they are golden brown on all sides.
  4. While you are searing the lamb shanks, place the onion, celery and garlic into a food processor until finely chopped.
  5. Remove the lamb shanks to a plate & turn down the heat. Add the onion mixture and cook for a few minutes until the vegetables have softenend.
  6. Stir in the tomato paste and cook for a few more minutes. Add the red wine and let the mixture bubble away for a few minutes to allow the alcohol to cook off.
  7. Add the tomatoes, stock, sugar, bay leaves, and orange peel. Bring the mixture to a boil and let it simmer gently for a few minutes.
  8. Return the lamb shanks to the pan, together with any meat juices on the plate. Make sure the shanks are well-submerged in the sauce. Place the lid on the pan, and place the pan into the oven for 2 hours to braise. Check the pan every 30 minutes or so to give it a stir.
  9. After 2 hours, place the pan back on the stove on low heat. Remove the lid.
  10. Skim off and discard as much fat as you can from the sauce. At this stage, the sauce should look quite thin.
  11. Let everything simmer gently, without the lid, for about 1 hour, or until the sauce has thickened nicely and the meat is very tender. Stir the sauce occasionally to make sure that it is not sticking to the bottom of the pan.
  12. Taste the sauce for seasoning, and add salt and pepper. If it tastes too tart or sour, you might need more sugar.
  13. Make the gremolata by mixing together the parsley, garlic and lemon zest.
  14. Serve the lamb shanks with mashed potatoes and top with gremolata.
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Author Posted on Categories Lamb

Garlic Butter Thyme Roast Chicken

 

Garlic Butter Thyme Roast Chicken

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Garlic Butter
  • 4 teaspoons butter softened
  • 2 cloves garlic pressed or finely grated
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon each salt and pepper
Gravy
  • 4 teaspoons butter softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup low salt chicken stock
  • pinch pepper
Roast Chicken
  • 1 whole chicken 1.5 kg
  • 1/4 teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary

Method
 

  1. Garlic Butter - In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
  2. Roast Chicken - Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
  3. Roast in 190°C oven for 45 minutes, baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 85°C, about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
  4. Gravy - Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
  5. Whisk in stock, bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
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Author Posted on Categories Chicken

Sweet Strawberry Focaccia With Basil

Sweet Strawberry Focaccia With Basil

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Servings: 1 loaf
Course: Dessert
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • 400 g plain four
  • 100 g fine semolina
  • 2 g sea-salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves

Method
 

  1. Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  2. Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  3. Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  4. Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  5. Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  6. Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  7. Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  8. Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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Perfect Pork Loin Roast

Perfect Pork Loin Roast

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Prep Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1.8-2 kg pork loin roast
  • 2 tablespoons oil
  • 1 tablespoon sea salt
To serve:
  • Roasted vegetables potatoes pumpkin, carrots and parsnip
  • baby peas
  • gravy
  • apple sauce

Method
 

  1. Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
  2. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
  3. Place pork skin side up in a plastic dish and put it back in the fridge uncovered overnight to dry the skin out
  4. When ready to cook remove the pork from the fridge an bring to room temperature.
  5. Rub the rind well with oil and sea salt massaging well into the scored areas.
  6. Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.
  7. Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).
  8. Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
  9. Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.
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Author Posted on Categories Pork

Roast Lamb Leg & Port Gravy

 

Roast Lamb Leg & Port Gravy

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Servings: 8
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper

Method
 

  1. Preheat the oven to 200C
  2. Make incisions all over the lamb and stuff a garlic slice with an anchovy and pinch of rosemary leaves (use half of what you have and keep the rest of the rosemary aside) into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.
  3. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml of the port and 300ml water into the tin and return to the oven for 30 minutes.
  4. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.
  5. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Port and another 300ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.
  6. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy and your favourite sides.
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Author Posted on Categories Lamb

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 1.2 kg piece corned silverside corned beef
  • 1 onion peeled, studded with 6 cloves
  • 2 bay leaves
  • 2 tbsp brown sugar
  • 60 ml ¼ cup malt vinegar
  • 12 small new potatoes
  • Steamed greens to serve
Horseradish & parsley white sauce
  • 30 g unsalted butter
  • 1 1/2 tbsp plain flour
  • 430 ml milk
  • 1 tbsp horseradish cream
  • 2 tbsp finely chopped fresh parsley

Method
 

  1. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
  3. Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
  4. Cook until the silverside is tender, about 1 ½ - 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
  5. Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
  6. Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.

Notes

Cooking the potatoes in the braising liquid adds flavour to the potatoes.
Chopped fresh chives also work well in the horseradish sauce.
You can substitute the butter with olive oil spread and milk with soy milk in the sauce for a dairy free version.
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Author Posted on Categories beef

MOTHERS DAY EGGS AND BACON IN CLOUDS

 

EGGS AND BACON IN CLOUDS

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast
Ingredients Method

Ingredients
  

  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashers fried or roasted
  • Home made or quality store bought Hollandaise Sauce

Method
 

  1. Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
  2. In a metal mixing bowl, whip the whites until stiff peaks form
  3. Carefully fold in the cheese, chives and bacon
  4. Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
  5. Make a deep well in the centre of each with the back of a spoon
  6. Bake at 230 degrees C for 3 minutes and remove from oven
  7. Add one yolk to each well and season with pepper
  8. Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
  9. Serve with a side of fresh spinach and extra bacon (if mum is felling in the mood!) You can also top with hollandaise or serve on the side.
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ANZAC CHOCOLATE CARAMEL SLICE

ANZAC CHOCOLATE CARAMEL SLICE

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Servings: 1 pan
Ingredients Method

Ingredients
  

Base
  • 85 g All-purpose flour
  • 60 g rolled oats I used Old Fashioned
  • 40 g desiccated coconut
  • 1/2 tsp kosher salt
  • 75 g unsalted butter cold from the fridge is fine
  • 50 g golden syrup or honey
  • 100 g light brown sugar
  • 1 Tbsp water
  • 1/2 tsp baking soda
Caramel Filling
  • 150 g unsalted butter cold from the fridge is fine
  • 400 g can sweetened condensed milk
  • 70 g golden syrup or honey
  • 110 g light brown sugar
  • 1/2 tsp kosher salt
Chocolate Topping
  • 200 g dark chocolate melted
  • Flaky Sea salt for finishing

Method
 

ANZAC BASE
  1. Preheat the oven to 350°f / 180°c. Grease a 9”x13” (23x33cm) baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.
  2. Combine the flour, oats, coconut and salt in a large bowl. Place the butter, golden syrup or honey and brown sugar in a saucepan and cook over a medium heat, stirring every now and then, until melted. remove from the heat and add the water and the baking soda, and stir together for a minute until the mixture is a little foamy. Pour this over the oat mixture and mix together until well combined.
  3. While the Anzac mixture is still warm, tip it into the prepared tin and press it into a flat even layer - I like using an offset spatula to spread it out then use a greased metal ⅓ cup measure to flatten.
  4. Bake for 20 to 25 minutes, or until golden brown and a little darker around the edges. Leave to cool in the tin while you make the caramel.
CARAMEL
  1. Add all the caramel filling ingredients to a medium sized saucepan and cook, stirring constantly, until the mixture comes to a simmer. reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching, for 10-15 minutes, or until the mixture has thickened and darkened a shade or two, and reads 235°f /112°c on a candy thermometer.
  2. Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes.
TOPPING
  1. Pour the melted chocolate over the caramel and use an offset spatula to spread it out evenly. Pop the tin in the refrigerator and leave for a couple of hours to allow everything to fully set. If you want to sprinkle with sea salt, wait until the chocolate is slightly tacky before sprinkling otherwise it will dissolve.
  2. To serve, remove from the tin using the parchment paper and cut into squares with a sharp knife. Store in an airtight container in the fridge, and come to room temperature before serving.
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Author Posted on Categories Anzac

Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns

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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 600 g milk
  • 14 g dry yeast
  • 500 g gluten-free bakers flour
  • 100 g brown rice flour
  • 2 tsp xanthan gum
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/4 cup honey
  • 3 eggs
  • 160 g olive oil
  • 1 cup frozen blueberries
  • 1/2 cup reduced sugar chocolate chips optional
  • 60 g gluten-free plain flour for paste for crosses
  • 85 g water for paste for crosses
  • 1 tbsp honey for glaze
  • 1/2 cup water for glaze

Method
 

  1. Warm the milk slightly to bring to room temperature.
  2. Sprinkle yeast on top to dissolve.
  3. Whisk all the dry ingredients together in a bowl.
  4. In a separate large bowl, use an electric mixer to whip the eggs, honey and oil for 5 minutes until fluffy.
  5. Fold in dry ingredients and milk, mix for a further 3-4 min until it forms a dough.
  6. Use a large ice cream scoop or rounded spoon and divide the dough evenly into a baking tray, let it proof for 45 mins until it’s almost double in size.
  7. Mix the paste ingredients (until it forms a paste) and pipe crosses on to the top of the buns.
  8. Bake at 180C for 20 mins, then turn down to 160C and bake for a further 20-25 mins.
  9. Meanwhile, whisk and cook the glaze in a small pot for 5-6 mins until it bubbles and thickens.
  10. Brush the buns with the glaze when they come out of the oven.
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Author Posted on Categories Easter