Author: Andy

MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD

 

MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 4 x 160g lamb rump
  • !Marinade
  • 1 tsp cumin
  • A small knob of ginger peeled and grated
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tsp coriander root finely chopped
  • 1/4 cup tamarind sauce or light soy sauce
  • 1 tsp vegetable oil
  • !Noodle salad
  • 200 g vermicelli noodles
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 handful salted peanuts roasted
  • 1 long fresh red chilli
  • 3 spring onions
  • 1 carrot 1 tsp black pepper
  • Juice of 1 lime
  • 3 tsp sweet chilli sauce

Method
 

  1. Mix all the lamb marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 mins.
  2. Follow packet instructions to cook the vermicelli noodles. Once cooked, cool the noodles under cold running water.
  3. Mix the dressing ingredients together, pour over the noodles and toss through. Add the picked mint, coriander, salted peanuts, and pepper. Peel the carrots into ribbons and slice the chilli and spring onion to garnish.
  4. Place the lamb rumps on the BBQ and cook on a medium heat for 6 mins on each side. Allow the lamb to rest for 5 mins before slicing.
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Author Posted on Categories Lamb

Glazed Ham With Pickled Watermelon Rind

Most Christmas tables will feature a ham, but let’s face it, when combined with Turkey, Pork and all the trimmings it can be a little to much. We came across this recipe on Gourmet Traveller and tried a ‘scaled down’ version it last weekend. The asian flavours of this glaze match perfectly with the pickles that also cut through the richness of the other meats and trimmings – It’s a match made in heaven!

GLAZED HAM WITH PICKLED WATERMELON RIND

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Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced

Method
 

  1. For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
  2. Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
  3. Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.
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Author Posted on Categories Pork

PORCHETTA – ITALIAN ROAST PORK – A PERFECT FESTIVE FEAST

You need to start this the day before you cook it, but the end result is well worth the effort. The combination of Fresh and Dried Fennel (seeds) really impart a flavour that has to be tried to be understood and the pan juices? Amazing – Only matched by the crispiest crackling you’re likely to taste!

PORCHETTA - ITALIAN ROAST PORK

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 1 day 4 hours 30 minutes
Servings: 8
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water

Method
 

  1. The day before you are wanting to cook the pork, unroll the shoulder and place rind side up on a large board. Pat the rind dry and score it at 2cm intervals diagonally ensuring you don't cut down to the flesh (or the juices of the pork will escape when cooking and it will dry out your pork)
  2. Turn over and season the flesh with two handfuls of sea salt flakes and a generous amount of freshly ground pepper. Dot the 10 garlic cloves on the flesh, pushing them into the flesh where possible. Sprinkle all over with fennel seeds, dried chilli flakes and fennel fronds (in that order).
  3. Gently and tightly re-roll the shoulder (noting that it will be harder to roll with the filling) and tie with butchers twine (or re-use the elastic twine if your pork came with it). Place on a rack, lightly cover with cling film, and place in your fridge overnight.
  4. Remove the pork from the fridge two hours before you want to cook. 30 minutes before your pork goes into the oven, preheat it to 220 c.
  5. Drizzle the olive oil on the pork 1 tablespoon at a time and massage it into the scoring. Then, taking 2-3 generous handfuls of sea salt flakes and press it into the rind ensuring you have a visible layer of salt on the rind. Ensure you have a roasting tray with a roasting rack large enough for your pork. Cut your fennel branches in half, then lay them on the roasting rack making a bed for your pork, and transfer the pork to the tray. Into the bottom of the tray pour 2 cups wine and 1 cup water.
  6. Place in the oven and bake at 220° for 20 minutes, then turn down the oven to 180° and roast for 40 minutes per kilogram - turning it around every hour or so and adding the remaining wine and water halfway through.
  7. Remove from oven and transfer the pork to a large board. Cover with aluminium foil and rest for 30 minutes before serving. To serve, remove the crackling, breaking it up into pieces. Slice the pork in large rounds and serve with the pan juices.
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Author Posted on Categories Pork

The Ultimate Barbecued Pork Ribs

The Ultimate Barbecued Pork Ribs

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Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 slabs American style pork spare ribs about 1.5kg
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika

Method
 

  1. Preheat the oven to 120C. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
  2. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a little oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without colouring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
  3. Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
  4. When ready to eat, preheat an over grill on high for 5 minutes and then grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
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Author Posted on Categories Pork

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

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Servings: 6
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 6 large chicken breasts
  • For the marinade:
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar we used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 small garlic cloves chopped, or 2 large
  • Juice of 1 lime
  • Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper to taste
Beans
  • 500 g green beans trimmed, washed, and dried
  • 1 large lemon sliced
  • 1 Tablespoon garlic chopped *
  • 6-8 garlic cloves unpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepper to taste

Method
 

  1. In a large Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
  2. Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
  3. To BBQ Chicken
  4. Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
  5. Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill and let rest 5 minutes then serve immediately.
  6. For the beans Preheat oven to 180 C.
  7. Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
  8. Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
  9. Roast for 15 minutes. Flip.
  10. Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.
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Oven Baked Kickin’ Chicken Wings

Oven Baked Kickin' Chicken Wings

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Servings: 4
Course: Entree, Platter
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 kg chicken wings
  • 2 tbs Vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs butter
  • Ranch dressing carrot and celery sticks to serve

Method
 

  1. Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  2. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  3. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
  4. Serve with ranch dressing, carrots and celery
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ROAST PUMPKIN COCONUT CURRY

ROAST PUMPKIN COCONUT CURRY

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

Ingredients
  

  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • lime wedges to serve
  • handful of cashews lightly toasted (to serve)

Method
 

  1. Roast grew pumpkin cubes - drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins - Remove and set aside.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
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Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

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

Ingredients
  

  • 1 bunch broccoli cut into florets, about 750g.
  • 4 tablespoons olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g skinless salmon fillets approx
  • 1 red chilli thinly sliced into rings, seeds removed if desired
  • 2 tablespoons rice vinegar
  • 2 tablespoons drained capers

Method
 

  1. Preheat oven to 180c. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, around 12–15 minutes.
  2. Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the centre. Roast until salmon is opaque throughout, 10–15 minutes.
  3. Meanwhile, combine chilli, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
  4. Serve salmon and broccoli drizzled with chilli vinaigrette.
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Author Posted on Categories Fish

Cauliflower Bisque with Browned Butter Croutons

Cauliflower Bisque with Browned Butter Croutons

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 cups full cream milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups thickened cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving

Method
 

  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
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Stone Fruit & Raspberry Ricotta Cake

Stone Fruit & Raspberry Ricotta Cake

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Servings: 12 serves
Course: Dessert
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • 80 g unsalted butter soft but not melting
  • 180 g sugar split 90/90
  • Zest from 1 lemon
  • 1/3 tsp ground cardamom
  • 500 g Ricotta cheese @ room temperature
  • 85 g plain flour
  • 1/2 tsp baking powder
  • 5 large eggs separated
  • 1/4 tsp Sea salt flakes
  • 100 g raspberries
  • 1 peach coarsely chopped
  • 2 apricots coarsely chopped
  • icing sugar to decorate

Method
 

  1. Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
  2. Mix flour with baking powder and sift. Set aside.
  3. Prepare batter: Mix sugar with lemon zest and cardamom. Using palms of your hands rub zest into sugar to release flavour. Beat soft butter for 1 minute until fluffy. Add 90g of zesty sugar to butter (in 3 lots) and beat until fluffy - about 2-3 minutes. Start adding egg yolks - one at a time, mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour - in 2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up).
  4. Bake at 180C (160C fan forced) for 50 minutes. When baked, open oven door and let the cake cool in the oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilled in the fridge for few hours.
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