Cauliflower Bisque with Browned Butter Croutons

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Cauliflower Bisque with Browned Butter Croutons
Prep Time 25
Cook Time 15
Servings
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
Prep Time 25
Cook Time 15
Servings
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
  1. 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.
  2. 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.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.

Perfect Festive Pork Belly

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Perfect Festive Pork Belly
Course Main Dish
Servings
Ingredients
  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig
Course Main Dish
Servings
Ingredients
  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig
Instructions
  1. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
  2. For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
  3. Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
  4. The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  5. Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
  6. Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.

Stone Fruit & Raspberry Ricotta Cake

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Stone Fruit & Raspberry Ricotta Cake
Servings
serves
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
Servings
serves
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
Instructions
  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

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Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa
Course Main Dish
Servings
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
Course Main Dish
Servings
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
Instructions
  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

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Apricot & Coconut Semifreddo
Servings
slices
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
Servings
slices
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
Instructions
  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

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The Perfect Strawberry Pavlova
Course Dessert
Servings
serves
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!
Course Dessert
Servings
serves
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!
Instructions
  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

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Charred Honey Balsamic Glazed Nectarines
Course Dessert
Servings
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
Course Dessert
Servings
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
Instructions
  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

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Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa
Servings
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
Servings
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
Instructions
  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.

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

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Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Instructions
  1. Preheat oven to 190c.
  2. Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  3. Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  4. In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  5. Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  6. Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  7. Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  8. Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  9. Serve with roasted sweet potato and green salad

Father’s Day Roast Lamb & Port Gravy

Print Recipe
Father's Day Roast Lamb & Port Gravy
Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
Instructions
  1. Preheat the oven to 200C
  2. Make incisions all over the lamb and stuff a garlic slice with an anchovy and pinch of rosemary leaves (use half of what you have and keep the rest of the rosemary aside) into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.
  3. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml of the port and 300ml water into the tin and return to the oven for 30 minutes.
  4. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.
  5. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Port and another 300ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.
  6. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy and your favourite sides.