Category: Vegetarian

zucchini pasta spirals with creamy corn sauce

zucchini pasta spirals with creamy corn sauce

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Servings: 2
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3 zucchini spiralized
  • 1 tablespoon butter or olive oil
  • tablespoons a fewof chopped onion minced garlic, or a combo
  • 4 ears fresh sweet corn kernels cut off the cob
  • 1/2 cup chicken stock milk & water
  • pinch of salt to taste
  • Parmesan pepitas & fresh basil

Method
 

  1. Heat the butter or olive oil over medium heat. Add the onion or garlic and saute until soft and fragrant. Add the corn kernels and saute for another 5-10 minutes until very soft and roasty-looking. Transfer to a blender and add the liquid. Puree until very smooth.
  2. In the same pan, add a swish of olive oil and saute the ‘zoodles for 2-3 minutes until they begin to soften. Add the corn sauce and toss to combine, adding extra liquid as needed to loosen the sauce. Top with something fresh, cheesy, crunchy, whatever you like
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Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

Grilled haloumi burger with onion & mushroom mix topped with fresh thyme

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

Ingredients
  

  • 3 200 g packets haloumi halved horizontally, cut into 1cm-thick slices
  • 1 tbs sunflower oil
  • 50 g unsalted butter softened
  • 6 burger buns halved crossways
  • Thyme leaves to serve
Onion & mushroom mix
  • 1 tsp ⁄2each coriander seeds and Sichuan peppercorns
  • 2 onions chopped
  • 40 g unsalted butter
  • 1 tbs balsamic vinegar
  • 250 g field or portobello mushrooms
  • 1 tbs sunflower oil
  • 2 egg yolks

Method
 

  1. For the onion and mushroom mix, heat a frypan over high heat. Add coriander seeds, Sichuan peppercorns and a pinch of whole black peppercorns, and cook, stirring occasionally, for 1-2 minutes or until toasted. Using a mortar and pestle, pound spice mixture to a fine powder and set aside until needed.
  2. Place onion and butter in a saucepan over medium heat and cook, covered, stirring every 5 minutes, for 30-40 minutes or until soft and translucent. Add vinegar and cook, uncovered, stirring regularly, for 15 minutes or until caramelised, then keep warm (if onions start to dry out during first stage of cooking, add vinegar earlier).
  3. Heat a large frypan over high heat. Toss mushrooms with oil in a bowl and season. Add mushrooms to pan and cook, stirring occasionally, for 4 minutes each side or until starting to caramelise. Transfer to a cutting board and, when cool enough to handle, coarsely chop. Transfer chopped mushroom to a bowl and toss through onion mixture, egg yolks and spice mix.
  4. When ready to serve, heat a barbecue or chargrill pan to high heat. Brush haloumi with oil and grill for 2 minutes each side or until grill marks appear. Spread butter on faces of buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.
  5. Place a few haloumi slices on base of each bun. Spoon over a generous amount of onion and mushroom mix, and scatter with thyme leaves. Top with bun lids and serve immediately.
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Best Ever Pumpkin Pie

Best Ever Pumpkin Pie

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Servings: 1 pie
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups roasted butternut pumpkin pureed
  • 3 egg yolks
  • 1 large egg
  • 1 395 g can sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon Chinese 5-spice powder
Pie crust
  • 2 1/2 cups plain flour
  • 1 cup unsalted butter - chilled cut into tablespoon-size pieces
  • 1/2 teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Method
 

Make the pie crust
  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 15cm wide.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
To make the pie
  1. Preheat oven 220 degrees C
  2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  3. Fit pie crust in a 20cm pie dish and crimp edges.
  4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  5. Bake in the preheated oven for 15 minutes.
  6. Reduce heat to 175 degrees C and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 10cm from the crust, should come out clean. Allow to cool completely before serving.
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INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

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

Ingredients
  

  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper

Method
 

  1. Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  2. Heat the oil in a medium fry pan over medium high. Add the onion and saute until it starts to soften, 5 minutes. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to fry the spices for another 30 seconds, or until fragrant.
  3. Add the asparagus and saute until bright green, 2 minutes. Add the kale and continue to saute until wilted, another 2 minutes.
  4. Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of coriander and a good squeeze of the lemon juice. Check seasoning - add another pinch of salt if required.
  5. Serve with more coriander and lemon juice!
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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

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Servings: 1 Pizza
Course: Dessert, Entree, Main Dish, Platter
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese

Method
 

  1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  3. Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  4. Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.
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Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

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Course: Entree, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • sea salt

Method
 

  1. To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
  2. Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
  3. Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
  4. Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
  5. Scoop the garlic out of the sauce and drain the pickled onions.
  6. You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!
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Pumpkin, Almond & Cheese Rice Bake

Pumpkin, Almond & Cheese Rice Bake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp of grapeseed oil

Method
 

  1. Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
  2. Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
  3. Preheat the oven to 180°C
  4. After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
  5. Serve with the remaining grated cheese, salad and crusty bread or seasonal greens
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Cauliflower ‘Rice’ Biryani

Cauliflower ‘Rice' Biryani

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Entree, Main Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 2 tbsp of vegetable oil
  • 10 cashew nuts raw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onion finely sliced
  • 50 g of green beans trimmed
  • 50 g of carrots cut into batons
  • 1/2 red pepper deseeded and cut into strips
  • 30 g of peas fresh or frozen
  • 1 tsp chilli powder or more to taste
  • 1 garlic clove chopped
  • 1 slice of root ginger 1cm thick, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g of tomatoes chopped
  • 1 handful of coriander leaves chopped
  • 1 handful of mint leaves chopped
To serve
  • Greek yoghurt optional
  • cashew nuts toasted, optional

Method
 

  1. To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
  2. Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  3. Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
  4. After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
  5. Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews
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Roasted Beetroot & Lemon Thyme Soup

Roasted Beetroot & Lemon Thyme Soup

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Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 large beetroot
  • 1/4 cup olive oil plus extra to serve, 60ml
  • 1 tsp coriander seeds crushed, plus extra to serve
  • 2 onions thinly sliced
  • 1 leek chopped, white part only
  • 4 garlic cloves crushed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 fennel bulb chopped
  • 1 tbs white wine vinegar
  • 1/2 leaves bunch lemon thyme picked, plus extra to serve
  • 2 pontiac or desiree potatoes peeled, thinly sliced
  • Crumbled marinated feta to serve

Method
 

  1. Preheat oven to 180°C. Grease a baking tray and line with baking paper.
  2. Wrap each beetroot in foil and place on prepared tray. Roast for 2-2 1/2 hours or until a knife pierces them easily. Remove and cool, then peel (wear gloves to prevent staining) and roughly chop.
  3. Meanwhile, to make the stock, heat half the oil in a saucepan over medium heat. Add coriander seeds and cook, stirring, for 1-2 minutes or until fragrant. Add half the onion, leek and garlic, and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the celery, carrot and fennel, and cook, stirring occasionally, for a further 2-3 minutes or until carrot begins to soften.
  4. Add vinegar, half the thyme and 2.5L (10 cups) water. Bring to a simmer, then reduce heat to low and cook, skimming impurities from the surface, for 45-60 minutes or until fragrant and flavours are infused. Remove from the heat and allow to cool slightly, then carefully strain through a fine sieve, discarding vegetables. Set aside.
  5. Heat remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining onion, leek and garlic, and cook, stirring, for 2-3 minutes or until translucent. Add beetroot, potato and remaining thyme, and cook, stirring, for a further 2-3 minutes or until warmed through. Add stock, then increase heat to high and bring to a simmer.
  6. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until potato is tender. Cool slightly, then, in batches, whiz in a blender until smooth (add a little hot water if needed).
  7. Serve soup topped with feta, olive oil, coriander seeds and lemon thyme.

Notes

Recipe also works with 4 - 5 baby beets. If lemon thyme is not available use ‘normal’ thyme and the grated zest of 1 lemon.
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Roasted cauliflower salad with pickled grapes

Roasted cauliflower salad with pickled grapes

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 1 Platter
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Cauliflower
  • olive oil for drizzling
  • salt to taste
  • 2 French shallots peeled and finely sliced
  • leaves ¼ bunch parsley picked
  • 150 g hazelnuts roasted, peeled and coarsely chopped
  • Sumac to garnish
Pickled grapes
  • 20 seedless red grapes
  • 200 ml red wine vinegar
  • 100 ml olive oil
Dressing
  • 100 ml red wine vinegar
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 200 ml vegetable oil

Method
 

  1. Preheat the oven to 230˚C.
  2. Leaving the cauliflower whole, remove the outer leaves and place it on an oven tray. Drizzle with olive oil and a hefty sprinkle of sea salt and bake for 45 minutes. The top will colour and give the cauliflower the most amazing nutty flavour. Once cooked, leave the cauliflower to cool, then break it down into small florets.
  3. Meanwhile, to pickle the grapes, heat a large heavy-based frying pan over high heat until smoking hot. Throw in the grapes and shake them in the pan for about 10 seconds or until blistered and scorched. Add the vinegar and continue to shake the grapes around the pan for another 5 -10 seconds. Pour the grapes and the liquid into a bowl and cover them with olive oil.
  4. To make the dressing, whisk together the red wine vinegar, honey, mustard, salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk until emulsified.
  5. To assemble the salad, combine the cauliflower florets, shallots, parsley, hazelnuts and pickled grapes in a large mixing bowl. Splash in a couple of tablespoons of the dressing and season to taste with salt and pepper. Gently mix the salad, then place in a serving bowl and give it a light dusting with sumac to finish.
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