Author: Andy

Grilled Chicken Tacos W. Pineapple Salsa

Grilled Chicken Tacos W. Pineapple Salsa

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Servings: 8 Tacos
Course: Entree, Main Dish, Platter
Cuisine: Sth American
Ingredients Method

Ingredients
  

Chicken
  • 700 g chicken breast
  • 8 tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil
Pineapple Salsa
  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped

Method
 

  1. Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  3. Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  4. Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  5. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  6. Heat a large nonstick fry pan over medium-high heat.
  7. Add chicken to the hot pan, cook for 5 minutes without moving.
  8. Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  9. Heat tortillas in a pan to warm.
  10. Thinly slice chicken lengthwise into long strips.
  11. Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.

Asparagus, Mushroom & Pea Gnocchi

Asparagus, Mushroom & Pea Gnocchi

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

Ingredients
  

  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • Salt + Pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon

Method
 

  1. Cook the asparagus in a large pot of lightly salted boiling water for around 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
  2. Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface. Drain and set aside. Reserve 1/4 cup of the cooking liquid.
  3. Heat 2 Tablespoons of olive oil in a large fry pan over medium heat. Add the mushrooms and cook until beginning to soften. Add the spring onions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
  4. Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, rocket, salt, pepper, chilli flakes and lemon juice.
  5. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Avocado Mushroom & Noodle Rice Paper Spring Rolls

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Servings: 10 rolls
Course: Entree, Main Dish, Platter
Cuisine: Asian
Ingredients Method

Ingredients
  

Rice Paper Rolls
  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper
Peanut Sauce
  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin

Method
 

Make the Peanut Sauce
  1. Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
  2. In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
  1. Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
  2. Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
  3. Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.
Author Posted on Categories Avocado

Mandarin Jam/Marmalade

Mandarin Jam/Marmalade

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Servings: 8 small jars
Course: Conserves
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 12 whole mandarins
  • 4 lemons juiced
  • Caster sugar

Method
 

  1. Put the mandarins (skin on) and lemon juice into a large pot big enough to hold them all and barely cover with water.
  2. Bring to the boil, then reduce the heat to a gentle simmer and cook until the mandarins are completely soft and just starting to break apart.
  3. Remove the mandarins from the pot (retain the liquid) and set about removing the seeds (if any).
  4. While they are still hot, do this by tearing them apart with 2 pair of small tongs and just lifting the seeds out – not a completely painful exercise but it does take a little patience.
  5. Add the puree back to the water and take a complete measurement of the fruit and water mixture combined. You are now going to add exactly the same amount of sugar to this mixture – so if you have 1 litre of fruit/ water, then add 1kg of sugar.
  6. Place the pot back on a medium-high heat and bring to the boil, stirring all the time to dissolve the sugar. Keeping on a steady, constant boil, cook for about 20 minutes then do the setting point test. Use the ‘flake test’ (see notes). Once setting point is reached, remove the marmalade from the heat and leave to cool for 10 minutes.
  7. Pour into hot sterilised jars and seal straight away.

Notes

The flake test - When you are close to setting point, take a tablespoon of the jam or marmalade with a metal spoon and leave it to cool a little. Now tilt the spoon on its side and pour the mixture onto a plate. If the marmalade drips in a solid sheet, it is ready. If it falls in drips then you are not quite there yet.

Broccoli & Cauliflower & Carbonara

Broccoli & Cauliflower & Carbonara

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

Ingredients
  

  • sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 1.5 cups freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish

Method
 

  1. Bring a large pot of water to a boil and generously season with salt.
  2. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  3. Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  4. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.

Best Ever Cream Of Mushroom Soup

Best Ever Cream Of Mushroom Soup

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

Ingredients
  

  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve

Method
 

  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.

STRAWBERRY CHEESECAKE DOUGHNUTS

STRAWBERRY CHEESECAKE DOUGHNUTS

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Servings: 14 small doughnuts
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • Sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional

Method
 

  1. Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.
  2. Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.
  3. Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.
  4. To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole.
  5. Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.

Corn Chowder With Bacon & Chives

Corn Chowder With Bacon & Chives

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Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives

Method
 

  1. Melt the butter in a large heavy-based saucepan.
  2. Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
  3. Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
  4. Add the potato, then reduce the heat and simmer for 10 minutes.
  5. Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  6. While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
  7. Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
  8. Serve immediately, sprinkled with bacon, snipped chives and crusty bread.
Author Posted on Categories Corn

BEST EVER BEEF, GUINESS AND MUSHROOM PIE

BEST EVER BEEF, GUINESS AND MUSHROOM PIE

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Servings: 6
Course: Main Dish
Cuisine: UK
Ingredients Method

Ingredients
  

Beef
  • 1 kg gravy or chuck steak cut into 5cm cubes
  • 70 g plain flour
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
Vegetables
  • 1 large yellow onion peeled thinly sliced
  • 2 cloves garlic peeled and minced
  • 400 g button mushrooms thinly sliced
  • 5 inch large carrots peeled and cut into 2cmchunks
  • 2 cm stalks celery cut into 1/2pieces
Guinness Broth
  • 460 g Guinness Stout
  • 240 g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5 teaspoon mustard powder
  • salt and pepper to taste
  • 1 teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium egg whisked well

Method
 

  1. In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
  2. Preheat oven to 160C. In a Dutch oven, or ovenproof saucepan over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef.
  3. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions.
  4. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best.
  5. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon corn flour, combine well. Add back into the beef mixture.
  6. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.
  7. If using a 25 - 30cm pie dish. Put the beef mixture into the pie pan. Lay puff pastry sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Bake on middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden. Serve immediately.
  8. Serve with minted peas or mash.

Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

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

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers

Method
 

  1. Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  2. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  4. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  5. Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
  6. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  7. Enjoy!