Caramelized Broccoli with Garlic

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Caramelized Broccoli with Garlic
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Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
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Instructions
  1. In a large, deep thick based pan, heat 2 tablespoons of the olive oil.
  2. Add the broccoli, cut side down, cover and cook over moderate heat until browned on the bottom, about 8 minutes.
  3. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
  4. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
  5. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
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Dutch Pancake with Raspberry-Orange Coulis

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Dutch Pancake with Raspberry-Orange Coulis
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Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
Servings
Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
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Instructions
For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.
  1. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.
  1. Serve the Dutch pancake with the raspberry coulis.
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Spicy Whole Roasted Cauliflower

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Spicy Whole Roasted Cauliflower
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Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
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Instructions
  1. Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
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Roast Salmon and Broccoli with Chile-Caper Vinaigrette

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Roast Salmon and Broccoli with Chile-Caper Vinaigrette
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Servings
Ingredients
  • 1 bunch broccoli cut into florets, about 750g.
  • 4 tablespoons olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g skinless salmon fillets approx
  • 1 red chilli thinly sliced into rings, seeds removed if desired
  • 2 tablespoons rice vinegar
  • 2 tablespoons drained capers
Servings
Ingredients
  • 1 bunch broccoli cut into florets, about 750g.
  • 4 tablespoons olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g skinless salmon fillets approx
  • 1 red chilli thinly sliced into rings, seeds removed if desired
  • 2 tablespoons rice vinegar
  • 2 tablespoons drained capers
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Instructions
  1. Preheat oven to 180c. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, around 12–15 minutes.
  2. Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the centre. Roast until salmon is opaque throughout, 10–15 minutes.
  3. Meanwhile, combine chilli, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
  4. Serve salmon and broccoli drizzled with chilli vinaigrette.
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STUFFED ROASTED BUTTERNUT PUMPKIN

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STUFFED ROASTED BUTTERNUT PUMPKIN
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Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
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Instructions
  1. Preheat your oven to 180C.
  2. Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
  3. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
  4. For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
  6. To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.
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Mushroom & Green Bean Tart

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Mushroom & Green Bean Tart
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Servings
tarts
Ingredients
  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons Butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • salt and pepper
Servings
tarts
Ingredients
  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons Butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • salt and pepper
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Instructions
  1. Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.
  2. Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
  3. Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.
  4. Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
  5. On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
  6. Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.
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Crispy Avocado Fries & Chipotle Dipping Sauce

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Crispy Avocado Fries & Chipotle Dipping Sauce
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Course Entree, Platter
Servings
Ingredients
  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil
Chipotle dipping sauce
  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes
Course Entree, Platter
Servings
Ingredients
  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil
Chipotle dipping sauce
  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes
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Instructions
  1. Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
  1. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
  2. Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  3. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
  4. Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
  5. Serve with chipotle dipping sauce
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GALA APPLE BREAD WITH CINNAMON SUGAR

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GALA APPLE BREAD WITH CINNAMON SUGAR
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Course Dessert
Servings
loaf
Ingredients
Apple bread
  • 1 1/2 cups Flour 180 grams
  • 3/4 cup caster sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup neutral cooking oil like canola or vegetable
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups peeled and chopped Gala Apples about 2 medium
Cinnamon Sugar Ingredients:
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon
Course Dessert
Servings
loaf
Ingredients
Apple bread
  • 1 1/2 cups Flour 180 grams
  • 3/4 cup caster sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup neutral cooking oil like canola or vegetable
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups peeled and chopped Gala Apples about 2 medium
Cinnamon Sugar Ingredients:
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon
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Instructions
  1. Preheat your oven to 180°C. Grease a 22 x 12cm (or close to) loaf pan and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. Add the oil, eggs and vanilla and stir until just combined.
  4. Fold in the apples.
  5. Scrape into a greased loaf pan.
  6. Mix together sugar and cinnamon and sprinkle over bread.
  7. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 minutes.
  8. Cool for ten minutes then remove from pan to wire rack. Let cool until just warm and then slice.
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RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE

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RIB-EYE STEAKS WITH FRESH CHIMICHURRI SAUCE
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Servings
Ingredients
Steaks
  • 4 Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon Sea salt or to taste
  • 1/4 teaspoon Fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional
Servings
Ingredients
Steaks
  • 4 Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper
Chimichurri Sauce
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon Sea salt or to taste
  • 1/4 teaspoon Fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional
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Instructions
To make the sauce
  1. Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  2. In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  3. Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
For the steaks
  1. Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  2. Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  3. The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  4. Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  5. Serve with the Chimichurri sauce.
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Fresh Corn Risotto with Wild Rice and Pancetta

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Fresh Corn Risotto with Wild Rice and Pancetta
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Servings
Ingredients
  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper
To serve
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley
Servings
Ingredients
  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper
To serve
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley
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Instructions
  1. In a medium saucepan, bring stock to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.
Recipe Notes

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

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