Recipes – A guide to Gwinganna

Gwinganna STICKY DATE PUDDING INGREDIENTS • 1 cup dates, pitted • ½ cup filtered water • ½ tsp bicarb soda • 1tbsp honey or maple syrup • 2tbsp macadamia nut oil • 2 eggs • 1/3 cup almond meal • 1/3 cup rice flour • 1/3 cup buckwheat flour Butterscotch sauce • ¼ cup maple syrup • 1 cup coconut milk • 2 lemon myrtle or mint leaves • 1tsp cornflour • ¼ cup filtered water

Preheat oven to 150°C. Bring dates and water to the boil in a small saucepan then take off heat, stir in bicarb soda and allow to cool. Mash the dates into small chunky pieces.

Beat honey or syrup with oil, then add eggs one at a time whisking until creamy.

Add almond meal, sifted flours and mashed dates.

Pour into suitable cake or slice tin, and place into water bath ( a larger dish half filled with water ). This helps keeps the cake moist. Bake for 20 minutes or until cooked.

For butterscotch sauce, bring maple syrup and coconut milk to the boil in a saucepan, add chopped lemon myrtle or mint. Mix cornflour with ¼ cup filtered water and add to sauce, stirring until thickened.

Cut slightly cooled cake into serving size pieces and drizzle with butterscotch sauce.

Serves 8

A guide to Gwinganna Images by @_housefrau Sabine Bannard. RRP $54.95

Gwinganna OKONOMIYAKI

with tomato sauce and kim chi mayonnaise

For tomato sauce, heat oil in a medium saucepan and saute onion and garlic until soft and translucent. Add mirin and ginger and cook a further 10min to reduce and caramelise.

Add tomatoes and water and simmer gently for 1 hour, then add mustard. Season with tamari to taste. Allow to cool then transfer to a blender and puree. Set aside until serving.

Make mayonnaise by blending cashews, kim chi, rice milk, lemon juice and zest until smooth enough to pour across pancakes. Season with salt and pepper and set aside.

To make pancakes, combine cabbage, kale and spring onions in a large mixing bowl. Stir in both flours and salt and mix well to bind. Beat eggs and pour into cabbage mix and mix well again. Set aside for 10 minutes to allow flavours to develop.

Heat a small frypan with oil over a medium heat. Ladle about 1 cup pancake batter and cook pancakes individually, about 5 minutes each side depending on thickness of the batter. Rest pancakes on paper towel, and keep warm while cooking the remaining batter.

To serve, arrange the warm pancakes on individual plates, top with zig zags of mayonnaise and tomato sauce. Sprinkle with shredded nori.

Optional, add a poached or fried egg on top of each pancake.

INGREDIENTS

Tomato sauce: • 2 tsp extra virgin olive oil • ½ brown onion, sliced • 1 clove garlic, sliced • 100ml mirin • 1 tsp fresh ginger, grated or ¼ tsp ground ginger • 400g tin cherry tomatoes • ¼ cup filtered water • 1tsp Dijon mustard, to taste • 1-2tbsp tamari, to taste Mayonnaise: • ¼ cup cashews, soaked for at least 30 mins, then drained • 1tbsp kimchi • 1-2 tbsp rice milk • ½ lemon, juice and zest sea salt and cracked black pepper Pancake: • 2 cups green cabbage, shredded • 1 cup kale, shredded • 1 cup spring onions, green part only • ¼ cup buckwheat flour • ¼ cup brown rice flour or chickpea flour • 1 tsp sea salt • 6 medium size eggs • 2 tsp macadamia oil • Shredded nori, for garnish, optional

Serves 4

NOTE Pancake batter can be stored in the fridge in an airtight container for up to 3 days. Sauce can also be refrigerated and stored for 3-5 days.

Gwinganna COCONUT POACHED CHICKEN

with tropical salsa

Marinate chicken in coconut milk, citrus and star anise for 1-2 hours. Preheat oven to 150ºC if poaching in the oven.

Poach chicken with marinade in a tray in the oven for approx 10-12 minutes or in a pan, covered. Remove chicken from tray or pan and set aside.

Heat marinade and juices until reduced to half then process in a blender to create a smooth sauce.

Rinse quinoa and drain, then place in a pot or rice cooker with turmeric and cardamom, using approx. 1 cup quinoa to 2 cups water. Bring to a boil and simmer with lid on until all liquid has been absorbed. This should take approx. 12-15 minutes. Fluff the quinoa with a fork and allow to cool.

For the salsa, dice fruits and tomato, mix with chopped herbs, chilli and lemon.

Prepare green vegetables by steaming them lightly.

To serve, slice chicken on top of the lightly steamed greens, add a drizzle of the poaching juices sauce and top with a spoonful of salsa. Serve quinoa on the side.

Serves 4

INGREDIENTS

• 4 x 150g chicken breast fillets • 1 cup coconut milk

• 1 lime and 1 orange, juice and zest • 2 star anise pods

• 1 cup quinoa

• pinch sea salt

• 1 small knob fresh turmeric Salsa: • ½ cup each mango, melon and tomato, diced • 4 sprigs basil, chives, coriander, chopped • 1 small chilli, chopped • 1 lemon, juiced • pinch sea salt Asian greens: • 2 bok choy, shredded • 1 cup bean sprouts • 12 snow peas • ¼ capsicum, cut into fine strips