Author: Andy

Stone Fruit & Raspberry Ricotta Cake

Stone Fruit & Raspberry Ricotta Cake

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Grilled Chicken Tacos W. Pineapple Salsa

Grilled Chicken Tacos W. Pineapple Salsa

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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