KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP

Course Main Dish, Platter
Cuisine Asian, Modern Australian
Servings 8 Hot Dogs

Ingredients
  

FOR THE HOT DOGS

  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil

FOR THE SLAW

  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin

FOR THE KICKIN' KETCHUP

  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger

FOR THE KICKIN' MUSTARD

  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar

Instructions
 

FOR THE SLAW DRESSING

  • Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

FOR THE SLAW

  • Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  • Thinly slice the purple & savoy cabbage, and place in a very large bowl
  • Peel & shred carrots, and add to bowl.
  • Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  • Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  • Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

FOR THE KICKIN' KETCHUP

  • Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

FOR THE KICKIN' MUSTARD

  • Combine all ingredients and mix thoroughly

TO GRILL AND ASSEMBLE

  • Heat up griddle pan or BBQ to medium heat
  • Score each hot dog 3-4 times on one side
  • Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  • If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  • Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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MOTHERS DAY EGGS AND BACON IN CLOUDS

 

EGGS AND BACON IN CLOUDS

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 4

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

Instructions
 

  • Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
  • In a metal mixing bowl, whip the whites until stiff peaks form
  • Carefully fold in the cheese, chives and bacon
  • Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
  • Make a deep well in the centre of each with the back of a spoon
  • Bake at 230 degrees C for 3 minutes and remove from oven
  • Add one yolk to each well and season with pepper
  • Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
  • 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.
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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4 serves

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

Instructions
 

  • Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  • 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.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  • Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  • 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.
  • Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  • Enjoy!
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Banana Granola

Banana Granola

Course Breakfast, Dessert
Cuisine Modern Australian

Ingredients
  

  • 250 g rolled oats (gluten-free if needed)
  • 80 g raw almonds coarsely chopped
  • 80 g raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil room temperature
  • 3 tbsp maple syrup runny honey or date molasses
  • 2 very ripe bananas peeled and broken into smaller pieces

Instructions
 

  • Preheat the oven 200°C and line a baking tray with baking paper.
  • In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
  • Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
  • Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
  • Allow to cool completely before putting in a container.
  • Serve with yogurt, milk and fresh fruit.
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Pasta with Burst Cherry Or Grape Tomato Sauce

Pasta with Burst Cherry Or Grape Tomato Sauce

Course Entree, Main Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving

Instructions
 

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a frying pan or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  • Toss pasta with tomato sauce and basil.
  • Top with Parmesan & enjoy!
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Mushroom Sliders With Homemade BBQ Sauce

Mushroom Sliders With Homemade BBQ Sauce

Servings 6

Ingredients
  

  • 4 large field mushroom caps
  • 6 slider buns/dinner rolls of your choice
  • Toppings of your choice: (sprouts onion, tomato avocado, blue cheese, etc)

For the sauce:

  • 1/2 onion grated
  • 1 clove of garlic minced
  • 1/2 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon worcestershire I use the vegan brand
  • 1 teaspoon sriracha or hot sauce
  • salt and pepper to taste

Instructions
 

  • Make the sauce. In a small saucepan, heat oil. Add onion and garlic. Stir until translucent. Stir in the rest of the ingredients. If the mixure is not already bubbling, increase heat. As soon as it bubbles, reduce to a simmer. Let it reduce and thicken (5-10 minutes), stirring occasionally. Taste and adjust seasonings to your liking - sweetness, spice level, salt, etc.
  • Depending on the size of your portobello's, either trim to fit the size of your slider bun, or cut into strips. (To make slider-sized burgers and not waste mushroom scraps, we made some of both - cut squares like the one pictured, and made others with mushroom strips).
  • Liberally brush both sides of the mushrooms with the sauce and let them marinade for at least 15 minutes, up to 30.
  • Heat oven grill or BBQ, cook mushrooms, flipping halfway through. (the time will completely depend on the heat of your grill). Grill should be a few minutes per side,
  • When mushrooms are done cooking, brush with more sauce and serve with whatever toppings you like.
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Blackened Salmon Burgers With Mango-Jalapeno Salsa

Blackened Salmon Burgers With Mango-Jalapeno Salsa

Course Main Dish
Cuisine Modern Australian
Servings 2 large burgers

Ingredients
  

For the Salmon Burgers:

  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup Panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Mango-Jalapeno Salsa:

  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!

Instructions
 

  • Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
  • Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
  • Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
  • Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
  • Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
  • As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
  • Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
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Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette

Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Entree
Cuisine Modern Australian
Servings 2

Ingredients
  

  • Oil for frying
  • 1/2 cups Flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 200 g Camembert wheel quartered and frozen for 1 hour
  • 1 cup fresh or frozen raspberries defrosted and drained
  • 1/2 cups dry red wine
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cups dried cranberries
  • 1/4 cups balsamic vinegar
  • 1/4 cups sherry vinegar
  • 2 tsp Dijon mustard
  • 1 tsp light brown sugar
  • 1 tsp fresh lemon juice
  • 1/3 cups canola oil plus more for frying
  • 30 g sliced Parma ham or prosciutto
  • 1 5 cm wedge rockmelon peeled and cut into 1.5cm pieces
  • 2 tsp hulled pumpkin seeds lightly toasted
  • Italian parsley leaves for garnish (optional)
  • Sliced baguette lightly toasted, for serving

Instructions
 

  • Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry
  • In a small saucepan over medium-high heat, cook mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl.
  • Wipe pan clean, simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified set vinaigrette aside.
  • Heat oil in a saucepan or deep fryer to 180c Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain.
  • To serve, spread some of the reserved raspberry reduction and vinaigrette on a serving plate; arrange ham and rockmelon. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and parsley leaves. Serve with toasted baguette on the side.
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MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE

If you are like many of us, and over indulged a little during the festive period, then you’ll love this ‘light option’ that is still super filling! It’s packed full of the good things, is also gluten free and vegan – but tastes like it’s not!

MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Modern Australian
Servings 12

Ingredients
  

  • 2 tablespoons almond butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon mellow white miso
  • 1 medjool date pitted
  • cup ¼water + 2 tablespoons
  • teaspoon ⅛Celtic sea salt
  • teaspoon ⅛black pepper freshly ground
  • chili flakes to taste
  • Summer Rolls
  • 12 large spring roll rice wrappers
  • 2 cups kimchi
  • 1 packet buckwheat soba noodles 250 - 270 g
  • 1 teaspoon toasted sesame oil
  • 1 large mango peeled and sliced thinly
  • 1 cup packed coriander
  • 1 avocado sliced thinly lengthwise
  • 1 cup red cabbage sliced very thinly
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MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!

MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 6 hours 30 minutes
Course Dessert
Cuisine Modern Australian
Servings 4

Ingredients
  

  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime

Instructions
 

  • For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
  • For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
  • Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.

Notes

If you don't have titanium leaves - use 5 standard.
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