Author: Andy

Mandarin Avocado chicken noodle salad

Mandarin Avocado chicken noodle salad

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

Ingredients
  

Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted

Method
 

  1. Combine all ingredients in a small bowl and mix well, set aside
  2. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  3. Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.
  4. Enjoy!

One Pan Mexican Beef Mince

One Pan Mexican Beef Mince

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Servings: 4
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons extra virgin olive oil
  • 1 in red onion remove ends and papery skin, cuthalf and slice
  • 1 red capsicum remove seeds and stem, and chop flesh
  • 1 green capsicum remove seeds and stem, and chop flesh
  • 500 g beef mince
  • 2 tablespoons no added salt tomato paste
  • 1 cup salt reduced beef stock
  • 250 g packet 2-minute brown and wild rice blend
  • 1 avocado remove stone and skin, dice flesh

Method
 

  1. Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
  2. Add garlic and cook for 30 seconds.
  3. Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
  4. Add tomato paste, stock and ½ a cup of water and bring to a simmer.
  5. Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
  6. Place in a bowl and top with avocado.

Notes

For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.
Author Posted on Categories beef

Drumstick Cacciatore

Drumstick Cacciatore

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

Ingredients
  

  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic

Method
 

  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.
Author Posted on Categories Chicken

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

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

Ingredients
  

For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp sea salt

Method
 

  1. Preheat the oven to 200C and line a baking tray with baking parchment.
  2. For the Butternut Pumpkin, rub each wedge of butternut Pumpkin with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  3. Roast the Pumpkin for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the Pumpkin is cooked by inserting a knife - if it slides in easily the Pumpkin is cooked.
  4. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut Pumpkin on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.

Pulled Pork Tacos with Pineapple Slaw

Pulled Pork Tacos with Pineapple Slaw

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Servings: 8
Course: Entree, Main Dish
Cuisine: Modern Australian, Sth American
Ingredients Method Notes

Ingredients
  

  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas

Method
 

  1. In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
  2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  3. When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  4. Top tortillas with shredded pork and pineapple slaw.

Notes

If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
Author Posted on Categories Pork

Grilled feta with caramelised cinnamon pears

Grilled feta with caramelised cinnamon pears

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 serves
Course: Entree
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey

Method
 

  1. Preheat oven to 400 degrees.
  2. Heat a large fry pan over medium-low heat and add butter. Stir in pear slices, salt, cinnamon and brown sugar, tossing well to coat.
  3. Cook for 8-10 minutes until pears are super ‘caramely’ and soft.
  4. In a separate small pan, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
  5. Cut both blocks of feta in half and place in a baking tray. Brush with olive oil. Bake for 10 minutes, then turn your oven to grill.
  6. Place the pan the second highest oven rack and check after 1-2 minutes, and once the cheese is golden and bubbly on top, remove it.
  7. Cover the feta with the pears (and any sauce/juice in the pan), the pecans and the honey. Serve immediately with lavish, crackers, fruit or vegetables.

Thai-Style Satay Drumsticks

Thai-Style Satay Drumsticks

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

Ingredients
  

  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving

Method
 

  1. Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
  2. Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
  3. Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the coriander leaves and serve with the lime wedges and remaining peanut sauce on the side.
Author Posted on Categories Chicken

Banana upside-down cake with rum sauce

Banana upside-down cake with rum sauce

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

Ingredients
  

  • 1/3 cup maple syrup 80ml
  • 3 small bananas
  • 120 g unsalted butter softened
  • 200 g brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 11/3 cup self-raising flour sifted, 200g
  • 100 g pecans toasted, finely ground
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 200 g thick Greek-style yoghurt
  • 2 tbs Bundaberg rum or other dark rum
  • Ice cream to serve
  • BUDDY RUM SAUCE
  • 80 g unsalted butter
  • 1/2 cup thickened cream 125ml
  • 1/3 cup firmly packed brown sugar 80g
  • 1/3 cup maple syrup 80ml
  • 1 tbs Bundaberg rum or other dark rum

Method
 

  1. Preheat oven to 160°C. Grease and line a 20cm square cake pan (if you are using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks).
  2. Pour maple syrup into the base of the pan. Slice bananas in half lengthways and layer them, cut-side down, in the pan. Using a stand mixer, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the our, nuts, bicarb and cinnamon.
  3. Fold in yoghurt until combined. Carefully spread the batter over bananas in pan. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Pierce hot cake all over with a skewer, then drizzle over rum.
  4. Set aside for 2 minutes to soak, then remove the cake from pan and transfer, bottom-side up, to a wire rack to cool slightly.
  5. For the Bundy rum sauce, place the butter, cream, sugar and maple syrup in a saucepan over medium heat, stirring until the butter melts. Cook for a further 10 minutes or until thickened slightly.
  6. Remove from heat and stir through rum. Set aside to cool slightly . Drizzle warm cake with a little rum sauce and serve with ice cream and remaining sauce on the side.

Lamb sliders with harrissa and mint

Lamb sliders with harrissa and mint

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Servings: 10 sliders
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups Chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve

Method
 

  1. Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  2. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  3. Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
Author Posted on Categories Lamb

Mango Toast with Hazelnut-Pepita Butter

Mango Toast with Hazelnut-Pepita Butter

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Servings: 4
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 cup blanched hazelnuts
  • 1 cup raw pumpkin seeds pepitas
  • kosher salt
  • 1/4 cup freeze-dried blueberries or substitute for 2 tablespoons of raw sugar
  • 2 teaspoons mild red pepper flakes such as Aleppo-style or Urfa pepper
  • 4 slices sourdough bread toasted
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 large ripe mangoes peeled sliced
  • honey for serving
  • Flaky sea salt

Method
 

  1. Preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet tossing once, until golden brown, 20–25 minutes.
  2. Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.
  3. Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.
  4. Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.
Author Posted on Categories Mango