Author: Andy

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.

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.
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.

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.

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

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

Ingredients
  

Salmon & Potatoes
  • 500 g baby potatoes halved
  • 5 tablespoons extra virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds
Avocado Salasa
  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch flaky sea salt

Method
 

  1. Preheat oven to 220C. In a not stick baking pan, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  2. Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
  3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
  4. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
  5. Toss the rocket with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
  6. To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of rocket to each plate and enjoy!

Apricot & Coconut Semifreddo

Apricot & Coconut Semifreddo

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

Ingredients
  

  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small

Method
 

  1. Prep a loaf pan. If using metal you'll need to line it with cling film.
  2. Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  3. Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  4. Take the bowl off the heat and whisk rapidly on high speed to cool.
  5. Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  6. Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  7. Fold through the egg mix.
  8. Use a blender to puree 4 of the apricots.
  9. Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  10. Slice 2 of the apricots and set aside.
  11. Pour the egg and cream mix into the loaf pan on top of the slices.
  12. Cover with cling film and freeze for 8 hours before serving.

The Perfect Strawberry Pavlova

The Perfect Strawberry Pavlova

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Servings: 8 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g egg whites at room temperature around 7 eggs
  • 500 g caster sugar
  • 20 g cornflour
  • 1 tsp of white vinegar
  • 500 ml thickened cream you may not use it all
  • 2 tablespoons icing sugar to flavour the cream and and more to dust
  • 250 g strawberries sliced - or more depending on your strawberry want!

Method
 

  1. Preheat an oven to 140°C
  2. Place egg whites in a clean, dry electric mixer and add a pinch of salt
  3. Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks - stop whisking!
  4. Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
  5. Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
  6. Whip for 5 minutes, then turn off the mixer.
  7. Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
  8. Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it'll stick.
  9. Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won't stick.
  10. Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
  11. Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour - don't open it, don't poke it - then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
  12. When you are ready to serve - Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!

Charred Honey Balsamic Glazed Nectarines

Charred Honey Balsamic Glazed Nectarines

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Servings: 6
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • Dash salt
  • 6 medium nectarines halved and pitted
  • Vanilla ice cream. to serve or your favourite flavour

Method
 

  1. In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2 - 3 minutes. Reserve 1/3 cup mixture for brushing nectarines.
  2. Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4 - 6 minutes. Remove from heat.
  3. Brush nectarines with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6 - 8 minutes on each side.
  4. Serve with glaze and ice cream.

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

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Servings: 2
Course: Entree, Main Dish, Platter
Cuisine: Indian, Modern Australian
Ingredients Method

Ingredients
  

Cutlets
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100 g Greek yogurt plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve
Salsa
  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped

Method
 

  1. Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
  2. Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the salsa with some seasoning.
  3. Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb cutlets and season. Grill the cutlets for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the salsa, roti or naan and a little seasoned yogurt.
Author Posted on Categories Lamb

Thai Style Red Curry Salmon

Thai Style Red Curry Salmon

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

Ingredients
  

  • 1 tbsp coconut oil
  • 1 brown onion finely sliced
  • 2 tsp fresh ginger
  • 2 cloves garliccrushed
  • 1 tbsp red curry paste
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 tsp lime juice
  • 4 salmon fillets
  • 1 bunch bok choy
  • 1 cup Thai basil normal Basil will also work

Method
 

  1. Heat coconut oil in a deep saucepan over medium heat
  2. Add onion, garlic and ginger and fry for 2-3 minutes until onion starts to soften
  3. Add red curry paste and stir through (careful, curry paste may spit!)
  4. Add the coconut milk, fish sauce, lime juice and sugar and bring to a gentle simmer
  5. Add the salmon and bok choy and cover to simmer for 6-10 minutes or until it's cooked to your liking.
  6. Stir through Thai basil
  7. Serve curry over rice with extra basil and lime to garnish
Author Posted on Categories Fish