Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

Course Entree, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper

Instructions
 

  • Preheat oven to 180C.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  • Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  • Nutrition
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ROAST PUMPKIN COCONUT CURRY

ROAST PUMPKIN COCONUT CURRY

Course Main Dish
Cuisine Asian, Indian
Servings 4

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)

Instructions
 

  • 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.
  • 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.
  • Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  • Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  • 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.
  • Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  • 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.
  • Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  • Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
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Cauliflower Bisque with Browned Butter Croutons

Cauliflower Bisque with Browned Butter Croutons

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Entree, Main Dish
Cuisine Modern Australian
Servings 4

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

Instructions
 

  • 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.
  • 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.
  • Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  • Serve topped with croutons, pomegranate seeds, and chives.
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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4

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

Instructions
 

  • Preheat the oven to 200C and line a baking tray with baking parchment.
  • 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.
  • 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.
  • 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.
  • 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.
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Grilled feta with caramelised cinnamon pears

Grilled feta with caramelised cinnamon pears

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

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

Instructions
 

  • Preheat oven to 400 degrees.
  • 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.
  • Cook for 8-10 minutes until pears are super ‘caramely’ and soft.
  • In a separate small pan, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
  • 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.
  • 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.
  • 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.
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CORN, ASPARAGUS AND ZUCCHINI FRITTERS

CORN, ASPARAGUS AND ZUCCHINI FRITTERS

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 8 patties

Ingredients
  

  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • Chives chopped (for garnish)

Instructions
 

  • In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  • Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  • Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  • In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  • Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  • Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  • Cook for about 3-4 minutes on each side or until browned.
  • In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.
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Honey Grilled Watermelon Caprese Salad

Honey Grilled Watermelon Caprese Salad

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling

Instructions
 

  • Preheat a grill or fry pan to medium heat.
  • Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  • Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  • Remove and add a little more honey if desired.
  • Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  • Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!

Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.
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Tomato-Basil Jam

Tomato-Basil Jam

Course Breakfast, Entree
Cuisine Modern Australian

Ingredients
  

  • 1.2 kg ripe tomatoes peeled
  • 1/4 cup lemon juice
  • 3 tablespoons snipped fresh basil
  • 3 cups sugar
  • 3 tablespoons powdered fruit pectin

Instructions
 

  • Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil.
  • In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  • Ladle hot jam into hot sterilized 250ml jars, leaving a 1cm headspace and seal while hot.
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Pan-fried & raw asparagus with goats curd & beetroot

Pan-fried & raw asparagus with goats curd & beetroot

Course Entree, Main Dish
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate

For the dressing

  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted

Instructions
 

  • First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  • Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  • Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  • Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  • Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.
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Cauliflower Steaks with Lemon-Herb Sauce

Cauliflower Steaks with Lemon-Herb Sauce

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

LEMON-HERB SAUCE

  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • Juice of 1 lemon
  • 1/3 cup olive oil

CAULIFLOWER STEAKS

  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions
 

MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

  • Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.

  • To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.

Notes

Leftover sauce will keep in the refrigerator for up to a week.
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