BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce

With next Thursday being Australia Day we though a burger with a difference was in order! Ok so whilst it might be considered Un-Australian not to ‘Lamb something up on Straya Day’, for the Fish Heads amongst us, this is the perfect alternative!

Print Recipe
BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
  • 1/2 cup of home made BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 g fresh raw salmon (skin removed)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickled jalopenos to taste optional
  • 4 large hamburger buns lightly toasted on the cut side
  • 1 avocado sliced or mashed (optional)
  • lettuce
  • Coconut Caramelised Pineapple
  • 2 tablespoon coconut oil
  • 4 large pineapple rings cut from a fresh pineapple
  • 2 tablespoon toasted coconut optional
  • BBQ Sauce
  • 1 1/4 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or you can sub apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
  • 1/2 cup of home made BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander chopped
  • pinch of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 g fresh raw salmon (skin removed)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices swiss cheese
  • pickled jalopenos to taste optional
  • 4 large hamburger buns lightly toasted on the cut side
  • 1 avocado sliced or mashed (optional)
  • lettuce
  • Coconut Caramelised Pineapple
  • 2 tablespoon coconut oil
  • 4 large pineapple rings cut from a fresh pineapple
  • 2 tablespoon toasted coconut optional
  • BBQ Sauce
  • 1 1/4 cups ketchup preferably organic
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup pineapple juice or you can sub apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon worcestershire sauce
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
Instructions
Make THE BBQ sauce
  1. Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
Burgers
  1. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
  2. Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
  3. Form into 4 equally sized burgers.
  4. Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
  5. In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
  6. Cook for about 3-4 mins, flip and cook another 3-4 minutes.
  7. To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.

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!

Print Recipe
MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE
Course Main Dish
Prep Time 20
Cook Time 20
Servings
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
Course Main Dish
Prep Time 20
Cook Time 20
Servings
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

Glazed Ham With Pickled Watermelon Rind

Most Christmas tables will feature a ham, but let’s face it, when combined with Turkey, Pork and all the trimmings it can be a little to much. We came across this recipe on Gourmet Traveller and tried a ‘scaled down’ version it last weekend. The asian flavours of this glaze match perfectly with the pickles that also cut through the richness of the other meats and trimmings – It’s a match made in heaven!

Print Recipe
GLAZED HAM WITH PICKLED WATERMELON RIND
Course Main Dish
Servings
Ingredients
  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced
Course Main Dish
Servings
Ingredients
  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced
Instructions
  1. For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
  2. Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
  3. Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.

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!

Print Recipe
MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
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
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
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
  1. 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).
  2. 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.
  3. 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.
Recipe Notes

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

Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

Print Recipe
Jellied Rhubarb & Vanilla Soup
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Instructions
  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.

Sweet Potato and Apple Latkes with Tahini Lemon Drizzle

Print Recipe
Sweet Potato and Apple Latkes with Tahini Lemon Drizzle
Course Entree
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce
Course Entree
Prep Time 15
Cook Time 15
Servings
Ingredients
  • 1 large sweet potato peeled
  • 1 apple peeled and quartered
  • 1/2 onion diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish
  • Tahini Lemon Drizzle
  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey sub maple syrup if vegan
  • water as needed to thin sauce
Instructions
  1. Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
  2. Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
  3. Heat a cast iron pan (or other skillet) over medium - high heat. Add apprx. 2 tbsp olive oil. When the pan is hot take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flatish round patty. Place it on the hot pan and press down on it with a spatula.
  4. Cook for 2 - 4 minutes per side until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 80c to keep them warm while cooking). Serve hot with plenty of sauce!

Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange

Print Recipe
Roast Lamb Rump W. Balsamic Syrup, Braised Fennel & Orange
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 4 medium fennel bulbs stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
  • 2 cloves mediumgarlic thinly sliced
  • 1/2 cup dry white wine or dry white vermouth
  • 1/2 cup low salt chicken stock
  • 1 medium navel orange
  • 1/2 tsp. fennel seeds toasted and lightly crushed
  • 1/2 tsp. coriander seeds toasted and lightly crushed
  • Sea salt
  • Freshly ground black pepper

Crispy Parmesan Asparagus Perfect Starter Or Side

Print Recipe
Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli
Course Main Dish
Servings
Ingredients
  • 350 g asparagus bottoms trimmed
  • 1 lemon halved
  • 170 g all-purpose flour
  • 2 tablespoon eggs whisked with aof water
  • 250 g panko breadcrumbs
  • 170 g cup grated parmesan
  • Canola or vegetable oil for shallow frying
  • Pinch paprika
  • Lemony Sun-Dried Tomato Aioli Ingredients:
  • 170 g cup mayonnaise
  • 3 cloves garlic
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • teaspoon ¼salt
  • Pinch black pepper
  • 1 tablespoon minced sun-dried tomatoes
Course Main Dish
Servings
Ingredients
  • 350 g asparagus bottoms trimmed
  • 1 lemon halved
  • 170 g all-purpose flour
  • 2 tablespoon eggs whisked with aof water
  • 250 g panko breadcrumbs
  • 170 g cup grated parmesan
  • Canola or vegetable oil for shallow frying
  • Pinch paprika
  • Lemony Sun-Dried Tomato Aioli Ingredients:
  • 170 g cup mayonnaise
  • 3 cloves garlic
  • 1 tablespoon roughly chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • teaspoon ¼salt
  • Pinch black pepper
  • 1 tablespoon minced sun-dried tomatoes
Instructions
  1. Place a medium-large pot of water over high heat, and add a good amount of salt so that it tastes like sea water; squeeze in the lemon and stir to combine, and bring to the boil.
  2. Once the water boils, add in the asparagus, and blanch them for about 30 seconds – 1 minutes; remove from water and plunge into an ice water bath to shock the asparagus and stop if from further cooking, then drain and pat dry with paper towels.
  3. Prepare your breading area by getting your flour ready in one bowl or container, your whisked eggs in another, and the panko breadcrumbs combined with the parmesan in another.
  4. Dip the asparagus spears into the flour to coat, then into the eggs, then into the panko-parmesan mixture to coat; set aside on a large platter, and repeat until all are coated.
  5. Heat enough oil in a large skillet or pan to generously cover the bottom (enough for shallow frying), and once hot, begin adding batches of the coated asparagus spears and fry, turning them once, until golden-brown and crisp; drain on wire racks, and repeat with all coated asparagus; sprinkle with a bit of paprika to finish.
  6. Serve with the Lemony Sun-Dried Tomato Aioli sauce.