Author: Andy

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.
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.

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.
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.
Author Posted on Categories Easter

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.
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.
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.

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.
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.

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