RECIPE Book
Jo Whitton
Creamy mustard chicken with mushrooms & asparagus
Ingredients:
• 2 tbsp ghee
• 1 large leek, white part only, sliced thinly
• 100g mini shiitake mushrooms
• 500g chicken thigh fillets, cut into 2cm pieces
• 3 cloves garlic, minced
• Fine sea salt
• Aussie pepper kibble
• ½ cup chicken stock
• 2 bunches fresh asparagus (or 3 bunches if very thin asparagus), cut into 2-3cm pieces
• 2 Tbsp seeded mustard
• ¾ cup pure organic cream (I usually use Mungalli)
Cauliflower ‘rice’:
• 800g cauliflower, cut into florets
• 3 tbsp ghee
• 1 tbsp fine sea salt
Nutty chocolate
Ingredients:
Method:
Melt 2 Tbsp ghee in a large frying pan, add a sliced leek (white part only, save green part for another dish), and sauté for a few mins until softened.
Add mini shiitake mushrooms (or sliced mushrooms if large) and sauté a few more mins.
Add chicken, garlic, salt and pepper and sauté, stirring, until just cooked through. Reduce heat, add 1/2 cup of chicken stock to deglaze the pan. Stir and bring to a simmer.
Add asparagus, trimmed and cut into 2cm pieces, 2 Tbsp seeded or Dijon mustard and 1/2 to 3/4 cup pure cream. Simmer, stirring, for a few mins until asparagus is just tender and chicken is cooked through. Continue to simmer if you want to reduce sauce further. Taste and adjust seasonings if needed (can add a squeeze of lemon juice if you like).
Serve over rice or cauliflower “rice”, or with crusty sourdough bread or polenta or a veggie mash.
Cauliflower “Rice”
Process cauliflower in a food processor or chop 10 sec/ speed 5 in Thermomix until a it resembles rice-sized grains. Place veggie ‘rice’ in a large frying pan. Add ghee and salt. Fry over high heat, stirring every minute or so to avoid sticking, for 15 minutes, or until cooked through and slightly browned on edges. Reduce heat if browning too quickly.
MAKES APPROX. 700G CHOCOLATE
Thermomix Method:
• 250g cacao butter, chopped into small pieces
• 250g roasted, unsalted almonds
• 100g honey (or to taste)
• 1/2 tbsp Wild Vanilla powder
• 50g Dutch-processed cocoa powder
• ½ tbsp fine sea salt
• 200g roasted, unsalted nuts, roughly chopped (pistachios, cashews, almonds, macadamias)
Optional: freeze-dried fruit, powders & flowers
Place almonds into TM bowls and blend 20 sec/speed 9. Scrape down sides of bowl and mix 5 mins/speed 4.5. Remove from bowl and set aside.
Place cacao butter into TM bowl and chop 10 sec/speed 8 (if not finely chopped). Scrape down sides of bowl and melt 8 mins/50C/speed 2. Add almond butter back into bowl with honey, wild vanilla powder, cocoa and salt and mix 1 min/speed 6.
Place chopped nuts (and freeze-dried fruit if using) into a baking paper-lined rectangular dish and pour chocolate over. Mix through to combine. Decorate with freeze-dried fruit and flowers if desired, then place into freezer for 30 mins, or until just set.
Remove from the freezer and cut into squares or bars using a large, sharp knife. Store in a sealed container or bags in the freezer.
Stovetop Method:
Blend almonds into almond butter by processing in a food processor until smooth, scraping down sides of bowl as needed. Set aside.
Finely chop cacao butter, then place into a heavy-based saucepan. Melt, stirring, over low heat. Add nut butter, honey, wild vanilla powder, cacao and salt and mix with a wooden spoon while melting together over low heat for 2-3 mins, until mixture is smooth.
Add chopped nuts and stir to combine. Decorate with freeze-dried fruit and flowers if desired. Pour into a baking paper lined rectangular dish, and set in freezer for 30 mins, until set. Remove from freezer and place chocolate (in paper) onto a cutting board, and cut into squares using a large, sharp knife. Store in a container in the fridge or freezer for 3 months or so.
DAVID TAN
Pumpkin veloute with mushroom ravioli
Ingredients:
• Butternut pumpkin x 1 (~1.25 kg)
• Brown onion ~350g
• Butter, 250g
• Cream, 250mL
AUNTY DALE'S
Deconstructed rainforest wattleseed tiramisu
Ingredients:
• 400ml cream
• 250g mascarpone
• 5 tbps golden caster sugar
• 175g sponge fingers
• My Dilly Bag Wattleseed
• 4 tbsp My Dilly Bag Rainforest Jam
• 1 tbsp Quirky Cooking Freeze dried berry powder
• Wattleseed cocoa syrup
• 2 tbsp cocoa powder, 2 tbsp wattleseed & 1/2 cup sugar combined, 300ml water
• 75ml Kahlua
Garnish
• 25g Oscar and Co Chocolates Dark Raspberry bar grated
• Quirky Cooking Freeze dried berry powder
Method:
Make Wattleseed Cocoa Syrup
Combine cocoa and wattleseed granules and 300ml boiling water. Add sugar. Heat for 10 minutes.
Bottle and refrigerate until ready to use. Stir in Kahlua until combined.
Prepare Dish
Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl. Whisk until the cream and mascarpone are combined and has consistency of whipped cream.
Pour the Wattle Cocoa syrup into a shallow dish. Dip in a few of the sponge biscuits.
Prepare Deconstructed Tiramisu
Place deconstructed sponge biscuits on tray, dollop on mascarpone, fold in raspberry crunch. Dollop on rainforest plum jam.
Dust with wattle cocoa, freeze dried berry powder and garnish with edible native flower.
REFRIGERATE 3-4 HOURS OR OVERNIGHT BEFORE SERVING
Georgia Barnes
Broccoli Pesto Orecchiette with Pangrattato & Goats Cheese
Ingredients:
SERVES 4 | VEGETARIAN | TO SERVE: 80G SOFT GOATS CHEESE FRESH HERBS
• 1 head broccoli, cut into even pieces
• 300g orecchiette pasta
• 1 cup basil
• 1 cup parsley
• 1/2-1 cup parmesan, grated
• 1/2 cup almonds, roasted
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tbsp capers
• 1 cup reserved hot pasta water
• Salt and pepper
Pangrattato
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 2 slices sourdough bread, toasted and made into crumbs
• 1 tbsp garlic, chopped or crushed
• 1 tbsp chilli flakes (optional)
• Salt and pepper
Method:
1. Bring a large pot of water to boil. Add salt.
2. Blanch basil and parsley in water for 30 seconds. Remove and add to iced water.
3. Add broccoli and cook for 2-3 minutes until vibrant and green. Remove and place in iced water with herbs.
4. Add orecchiette to boiling water and cook for 10 minutes or until al dente. Once cooked, reserve 1 cup of pasta water and strain.
5. Transfer blanched herbs and broccoli to a blender or food processor. Add parmesan, almonds, lemon juice, olive oil and capers. Start blending and add pasta water until sauce is a smooth consistency. Season to taste with salt and pepper.
6. Return pasta to pot. Add broccoli pesto sauce. Stir until warmed through. Season to taste with salt and pepper.
7. To make the pangratatto, place butter and olive oil in a frying pan. Add garlic and chilli flakes. Cook until breadcrumbs are golden and toasted. Season to taste with salt and pepper.
8. To serve, place warm orecchiette in a serving bowl. Top with spoonfuls of pangrattato, goats cheese and fresh herbs.
Coconut French Toast with Grilled Pineapple & Kaffir Lime
SERVES 4 | DAIRY FREE OPTION | NUT FREE
Ingredients:
• 8 slices thick-cut sourdough bread
• 2 tbsp pure butter, softened *coconut oil for dairy free
• 4 free-range eggs
• 1 cup coconut milk or preferred milk
• 2 tbsp pure maple syrup, extra for serving
• 1 tbsp pure vanilla extract
• 1 tbsp ground cinnamon
• 1/2 pineapple, peeled
• 200g natural coconut yoghurt
• 2 kaffir lime leaves, chiffonade
• Shredded coconut, toasted
Method:
1. Preheat a large frypan or grill pan to medium heat.
2. Butter bread on each side. In a large bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon.
3. Brush frypan with butter. Dip each slice of bread into the egg mixture and transfer to frypan. Cook for 2 minutes each side.
4. Meanwhile, preheat another frypan or grill plate, cut pineapple into 1-2cm slices and then in half. Cook for 1-2 minutes each side until warmed through and lightly caramelised.
5. To serve, layer French toast, grilled pineapple and coconut yoghurt on a serving plate. Garnish with a sprinkle of kaffir lime leaves and toasted coconut.
Dominique
Savoury tart, whipped smoky potato, Persian Feta Onion jam, Freeze dried Feta, Duck, Rosemary and Juniper
Crumble
Ingredients:
• Pre bought tart shells
• 1 x 350g packet Deb instant mashed potato
• 2 -3 tbsp Sauc’d The Chip Dip Mayonnaise Smoky
• 1 tbsp Noosa Black Garlic Caramelised Back Garlic Paste
• ¼ cup milk
• 2 tbsp butter melted
• 1 jar Woolooga Farm Kitchen Savoury onion jam
• 4 tbsp Little White Goat Cheese Freeze Dried Goat Feta
• 1/3 cup Little White Goat Cheese Persian Feta
• 100g mixed lettuce leaves
• 1 good sprig Rosemary, leaves, picked and chopped to get 1 tbsp leaves
• 1 x 3 Geese Duck and Juniper Salami, blended in the food processor until crumbled
• ¼ loaf sour dough bread or 3 slices sourdough bread – blended in food processor until crumbled
• ½ cup olive oil
• 1 good splash Sticky Balsamic Original Orange
• 1 tbsp My Dilly Bag Sunshine Native Dukkah
• Salt and pepper
Method:
Make 2 cups of instant mashed potato as per the instructions. Add in the melted butter, 2 tbsp the Sauc’d Smoky Mayonnaise and 1 tbsp Noosa Black Garlic garlic paste. Whip the mashed potato until smooth. Season to taste and set aside.
Place frypan on stovetop. Add splash of olive oil. Add salami, cook until slightly crispy, then remove with a slotted spoon.
Reheat the pan and add in the crumbled sour dough and chopped rosemary. Cook in the pan until the bread is crispy and golden. Set aside.
To Assemble the Tart
Pipe a small amount of the potato onto the base of the tart case, top with a dollop of onion jam, then top with combined duck and juniper and toasted crumbs. Dot with mixed salad leaves and drizzle with orange balsamic and freeze dried goat cheese. MAKES
Spiced Rosella, Pineapple and Ginger Spritz with Raspberry and Davidson Plum Sherbert
For the punch
• 2lt water
• 100ml Woolooga Farm Kitchen Rosella Vinegar
• 2 x Jars Woolooga Farm Kitchen Pineapple and Ginger Jam
• 100ml Woolooga Farm Kitchen Rosella Syrup
• 10g Woolooga Farm Kitchen Rosella Tea
• 1 tbsp Quirky Cooking Pumpkin Pie Spice
• Sprigs of lemon thyme and rosemary
• 1 bunch mint
• 1 pkt Lizzie-Faye’s Fruits dehydrated lemon
• 1 fresh lime
• 1 tbsp (more if you like it really spicy) The Chilli Tribe Raspberry Prosecco Hot Sauce
Method:
Bring to the boil 1.5lt of water with the rosella tea, Quirky Cooking spice, and 2 jars of pineapple jam until the jam has dissolved and the water has come to the boil. Allow to cool to room temperature.
MAKES 3 LT
Pour the mix into a large bowl. Add in enough rosella syrup to taste, as well as the rosella vinegar. Place in the fridge to cool.
For the Sherbert
• 1/4 tbsp citric acid
• 1/4 tbsp tartaric acid
• 3/4 tbsp bicarbonate of soda
• 6 tbsp soft icing sugar, sifted heaped
• 10g Quirky Cooking Dehydrated Raspberry and Davidson Plum Powder
Method:
For the sherbert, combine all the ingredients in a dry bowl and set aside.
To assemble the drink, carefully dip the rim of your serving glass into the hot sauce , then dip the glass into the Raspberry and Davidson Plum Sherbert.
Combine the iced tea base with another litre of soda water / water, then top with another litre of sparkling wine, water or soda. Adjust to taste with the rosella syrup. Serve with dehydrated lemon, ice, and herbs.
Alastair McLeod
Barbecued seafood with native flavours and soft curd tartare
Ingredients:
• 1½ tbs smoked paprika
• 1 tbs saltbush
• 1 tbs lemon myrtle flakes
• 1 tbs anise myrtle flakes
• 1½ tbs Aleppo pepper
• 3 cloves black garlic, crushed
• 1 lemon, zested
• 200ml extra virgin olive oil
• 1 tbs honey
• 60ml red wine vinegar
• Sea salt and freshly milled pepper
• 2 native limes, halved
• 2 x raw Moreton Bay bugs, halved
• 4 half shell scallops
• 6 large green prawns, shells intact, halved lengthways
• 300g fish fillet
• 6 small squid tubes, cleaned
• 500g mussels, cleaned
• Soft herbs, to garnish
• Lemon wedges and crunchy baguette, to serve
Soft curd tartare sauce
• 80ml extra virgin olive oil
• 1½ tbs baby capers
• 1 tbs cornichons, finely diced
• 1 tbs golden shallot, finely chopped
• 4 cloves garlic, thinly sliced
• 1 lemon, zested
• 200g soft curd
• 150g Greek yoghurt
• Pinch each of saltbush, lemon myrtle and anise myrtle
Method:
Preheat chargrill pan or barbecue over high heat. Toss smoked paprika, saltbush, lemon and anise myrtle, Aleppo, garlic, zest, oil and vinegar in a bowl, season with salt and pepper and mix to combine and reserve 60ml. Next place crabs, scallops, prawns, fish, squid and mussels in a large tray, pour over dressing and toss to coat. Place crabs on the grill and cook, covered for 5 minutes each side. Set aside and keep warm. Add the prawns and fish and cook for 2 minutes, add the scallops and squid and cook, covered, for 1 minutes. Set aside and keep warm. Set aside and keep warm. Finally add the mussels and cook, covered, for 2 minutes or until they pop open. Arrange seafood on a large serving platter. Season seafood, squeeze native lime into reserved dressing and drizzle over seafood. Scatter with herbs and serve with lemon wedges, baguette and soft curd tartare.
Method:
Warm olive oil in a large pan over a medium flame. Add capers, cornichons, shallot, garlic and zest. Cook until the garlic is crispy and lightly golden then remove from the heat. Meanwhile combine curd and yoghurt to a smooth sauce. Spoon into a bowl, scatter with the dressing and festoon with any leftover herbs.
Adam Liaw
Red wine teriyaki glaze
Ingredients:
• 250ml light soy sauce
• 200ml Australian shiraz
• 200ml mirin
• 80g sugar
Method:
MAKES ABOUT 700ML
Red wine teriyaki steak
SERVES 4, AS PART OF A SHARED MEAL
Ingredients:
• 5 cloves garlic, peeled and sliced
• 2 tbsp olive oil
• 1 x 350g good quality sirloin steak
• salt and black pepper to season
• ½ cup red wine teriyaki glaze (see adjacent)
Combine the ingredients in a small saucepan and stir over low heat until the sugar is dissolved. Transfer to an empty wine bottle and store in the pantry until ready to use.
Method:
1. Heat the olive oil in a frying pan over low-medium heat and add the garlic. Stir regularly until browned all over, then remove from the pan and increase the heat to high.
2. Season the steak well with salt and pepper and cook in the oil to your liking. Remove the steak and rest in a draught-free place. Add the teriyaki glaze to the pan and heat until thickened and reduced to the consistency of maple syrup.
3. Slice the steak and pour the glaze over the top. Scatter with the garlic chips and serve.
Triple-fried karaage (Japanese fried chicken)
Ingredients:
• 600g chicken thighs, skin-on
• 3 tbsp light soy sauce
• 2 tbsp sake
• 1 tbsp grated ginger, juice only
• ½ tbsp sugar
• ¾ cup potato starch (or substitute cornstarch)
• about 2L vegetable oil, for deep frying
• Japanese mayonnaise, to serve
• lemon slices, to serve
• shichimi togarashi (Japanese seven-spice), to serve (optional)
Method:
1. Cut the chicken into 5cm pieces. Combine the chicken with the soy sauce, sake, ginger juice and sugar and stand for 10 minutes.
2. Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together. Shake any excess flour from the chicken and place in a tray in a single layer. Allow the floured chicken to stand, uncovered for at least 5 minutes before frying.
3. Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches. For each batch, deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a two minutes on a wire rack.
4. Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi togarashi (if using).
Brent Draper
Lamb cutlets with whipped feta and balsamic fig glaze
SERVES 15 (1 CUTLET EACH)
Ingredients:
• 15 lamb cutlets
• 200g Danish feta or Little White Goat Cheese feta
• 100g greek yoghurt
• 3 garlic cloves
• 2 tbsp turmeric ground
• 1 ½ tbsp coriander ground
• 1 tbsp cumin ground
• 1 pinch all spice
• 1 tbsp sumac
• 1 tbsp aleppo pepper
• 120g baby rocket
• ½ red onion thinly sliced
• Handful mint leaves
• Handful parsley leaves
• Handful fill
• 3 lemons
• Extra virgin olive oil (good quality)
• ¼ cup pepitas
• ¼ cup slivered almonds
• 1 bottle premium fig balsamic
• Sea salt flakes, pepper
Method:
Start by marinating the lamb cutlets with turmeric, cumin, coriander, all spice, salt and pepper and a drizzle of extra virgin olive oil. Leave to the side. Make the whipped feta by placing it in a bowl, adding lemon juice, Greek yoghurt, grated ginger and grated garlic, salt and pepper and zest of lemon. Whip well with a whisk. Set to the side. Meanwhile, add baby rocket, mint leaves, dill, red onion and parsley into a large bowl. Drizzle with extra virgin olive oil and lemon juice, mix well.
On a pan or BBQ on medium-heat, place lamb cutlets and cook for 2-4 mins either side for medium rare. Remove and let rest.
To plate, start with a spoonful of whipped feta, fanning it out. Add cutlets on top, and serve alongside a large handful of salad. Finish with a drizzle of fig balsamic glaze or any balsamic you have. Top with a handful of pepitas and slithered almonds.
Little White Goats Cheese Souffle, Pickled Carrots, Capers,
SERVES 4
Black Garlic, Nasturtium Vinaigrette
Ingredients:
• 60g butter
• 60g plain flour
• 350ml milk
• 50g parmesan, grated
• 150g Little White Goat Cheese
• 4 large free-range eggs, separated
• 8 baby carrots, finely sliced
Method:
Melt butter in a medium saucepan, add flour and cook over a low heat for one minute, stirring constantly.
Slowly add milk, stirring well with each addition and cook until thick.
Mix in parmesan and half of the goats cheese and scrape into a mixing bowl.
Allow to cool for 10 minutes before mixing in the yolks.
Season with salt and white pepper.
2 tbsp white wine vinegar
2 tbsp castor sugar
40g black garlic, sliced
½ cup nasturtium flowers, finely chopped
1 tbsp Dijon mustard
12 baby nasturtium leaves
Extra nasturtium flowers to garnish
Whisk whites to soft peaks using a whisk or electric beaters.
Fold 1/3 of the whites through the mix to lighten it, and then gently fold in the rest.
Three quarters fill four buttered and floured 120 mm soufflé dishes and bake in a water bath at 160 degrees for 20-25 minutes.
Remove from the oven and allow to cool in the tray.
Turn the soufflés out of their moulds, place on a greased baking tray, drizzle with cream and reheat for 5-10 minutes just prior to serving.
Blanch the carrot strips in boiling water for 15 seconds then refresh in iced water. Drain and toss with the vinegar, sugar and salt.
Whisk together the chopped nasturtium flowers, lemon juice, Dijon mustard and olive oil and season with salt and pepper.
Once the souffles have been re heated, lift onto plates with a spatula, top with the pickled carrots, remaining feta, capers and black garlic, and pour over the vinaigrette.
Garnish with nasturtium flowers and leaves.
STEVE DENNIS
Bayside prawn sliders in a coconut chilli sauce with Chorizo crumbs
Ingredients:
• 2 tbsp oil
• 1kg prawns shelled and deveined, shells reserved
• 1 cup coconut cream
• 1 tbsp black garlic
• 1 onion, chopped
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• ¼ tbsp corn starch
• 1 x raspberry and prosecco chilli sauce
1 tbsp coriander fresh chopped
Peel and reserve prawn heads and shells. Chop onions to a fine dice. Do the same with the chorizo.
Put 2/3 of chorizo in small frying pan and cook until crispy. Keep until end. Add oil to large frying pan over medium heat. Stir in onions until slightly softened, approximately 5 minutes. Add prawn heads, shells, and remaining chorizo. Heat to medium, stir in flour, and cook for 3 minutes. Add the garlic to onion mixture and stir to combine.
Pour coconut cream to the prawn shell mixture and add the fish sauce to taste. Increase heat to medium-high and bring to a simmer. Strain the coconut mixture then add back to the pan. Bring to a simmer and cook for 5 minutes. Add the lime juice and stir in prawn meat. Decrease heat to low and simmer until prawns are cooked through, approximately 3-4 minutes.
Add chopped coriander. Slice rolls and spoon in prawns. Sprinkle with chorizo and pour on chilli
FIONA ANCHAL
Vegan Parmesan
MAKES 1 CUP
Ingredients:
• 5 tbsp nutritional yeast
• 1/4 cup brazil nuts
• 1 cup basil
• 1 cup parsley
• 1/2 tsp salt
• 1/2 tsp garlic powder
Method:
1. Place all items in a blender and mix until you form fine crumb
2. Store in fridge in glass jar
Plant-based Bolognese Sauce
Ingredients:
• 1 cup walnuts
• 1 cup chopped mushrooms
• 1 onion
• 4 cloves garlic
• 3 tbsp olive oil
• 1 tsp salt
• 1/4 cup red or white wine
• 1 cup cooked french lentils
• 3 1/2 cups tomato passata
• 1 tsp dry Italian herbs or a tbsp fresh herbs
Method:
1. Place walnuts in high speed blender and blitz until resembles a chunky crumb. Add mushrooms and blitz again for four seconds on speed. You don’t want to over blend. Set aside.
2. Chop the onion and garlic finely.
3. Sauté onion in pan with olive oil until translucent, then add garlic and sauté another minute or two.
4. Add the mushroom and walnut mince. Stir through onion and garlic. Cook until mushrooms start to soften (approximately 2-4 minutes).
5. Add wine and salt. Cook for another 2-4 minutes.
6. Add the cooked lentils and mix through.
7. Pour in passata and mixed herbs. (TIP: I like to use the glass jar as it’s a deep, concentrated, rich tomato. Don’t waste sauce left in bottle. Add a bit of water, shake the bottle, and then pour into sauce.)
8. Simmer on medium heat for 25 minutes.
McCosker
Guacamole
Ingredients:
• 1 extra large avocado diced
• 1 small vine-ripened tomato diced
• 1/2 red onion finely chopped
• 3 tbsp coriander chopped
Method:
Into a bowl, place all the ingredients. Season with sea salt and cracked pepper and gently mix to combine. Cover with glad wrap and refrigerate until ready to serve, though this dip is best served immediately to prevent the avocado oxidising.
Raw Snickers Bar
Ingredients:
• 24 Medjool Dates
• 375g jar natural Crunchy Peanut Butter
• 250g raw salted peanuts
• 2 x 180g Old Gold Dark Chocolate
Method:
Line slice pan with baking paper. Using a small, sharp knife, cut a slit in each of the dates. Remove the stones. Into each, place a little peanut butter. Press three whole peanuts in following. Repeat until all ingredients are gone. Break chocolate into large microwave-safe bowl and melt in 30-second increments until nice and smooth. Dip each date completely to cover. Refrigerate to set.
Fruit Cake
Ingredients:
• 1 kg mixed dried fruit
• 3 cups (750ml) cold tea of choice
• 3 cups (450g) self-raising flour
• 1 cup (120g) pecan nuts
Method:
In a large mixing bowl, place the fruit. Pour over the tea, cover with cling wrap and soak overnight. Preheat oven to 125C. Line a 22cm cake tin with baking paper. Add the flour, and stir to combine; this is a thick mixture so you may need a little elbow grease. Using a spatula, scrape the mixture into the prepared tin. Decorate with pecans, starting from the outside in; laying them in a circular pattern. Bake for 2½ hours. Remove and leave to cool completely. Refrigerated, this will keep in an air-tight container for weeks.
SARAH HEATH’S
Rosemary Infused Honey Joys
Ingredients:
• 4 cups corn flakes
• 150g butter
• 1/3 cup raw sugar
• 1 tbsp honey
• Sprig of rosemary
Melt butter, sugar, and honey together in saucepan until frothy.
Quickly spoon mixture into paper cases.
ADA DAHER
Middle Eastern Sweets Mashabak
Ingredients:
• 2 cups coarse semolina
• 1 cup all purpose flour
• 1 1/2 cup warm water
• 1 cup plain yogurt
• ½ cup vegetable oil
• A pinch of salt
• 3 tbsp sugar
• 2 full tbsp corn-starch
• 1 tsp yeast
• 1 tsp of baking powder
• A good pinch of Mahlap (optional)
• A drizzle of rose water (optional)
Method:
Mix flour, semolina, yeast, corn starch, baking powder, Mahlap, sugar, and salt in large bowl.
In a separate bowl, mix yoghurt, water, essence of rosewater, and oil –ensuring all ingredients are at room temperature.
Add wet ingredients to dry mixture and mix well with wooden spoon. The consistency of the dough should be like soft cake batter.
Cover with plastic and let it sit at room temperature for 1/2 hour.
Once proofing time is up, fill a piping bag fitted with the large star tip. Heat up 5 cups of vegetable oil in a deep frypan on a medium to high heat.
Use a tiny bit of the batter to test if oil is correct temperature. If the oil bubbles around it, then you are good to go.
NOTE: REMEMBER TO GO EASY ON THE HEAT
Yoghurt Dough
Ingredients:
• 1/4 cup self raising flour
• 1 cup yoghurt (Greek if possible)
• 1 tsp salt
Method:
1. Place yoghurt into a mixing bowl and stir.
2. Sift in 1/4 cup flour, add the salt and mix well to combine
3. Mix till the ingredients come together and a dough starts to form
4. Add a little more flour if the dough is too wet
5. Tip out onto a floured surface and knead till the dough is soft and smooth, approx. 10 min
6. Pop the dough back into the bowl, pop a tea towel over the top and set aside while you make the filling
Use It Up Greens Pockets
Ingredients:
1 onion, finely diced
2 garlic cloves, minced
2 1⁄2 cups of greens, very finely sliced (can be spinach, zucchini /grated/, silver beet, kale or rocket)
1/3 cup soft herbs, mint, dill, parsley, finely chopped
250g cheese (ricotta, feta, grated cheddar, parmesan, haloumi, mozzarella)
Zest of 1 lemon
Pinch of McCormick Red Cap Paprika
Pinch of McCormick Red Cap Chilli Flakes
Pinch of McCormick Red Cap Italian Herbs
Pinch of McCormick Red Cap Black
Pepper Course
Olive oil for cooking
Method:
1. Combine the greens, herbs and lemon zest in a bowl
2. In a separate bowl add the cheeses and seasoning
3. Sauté onion over a medium heat until starting to caramelise (golden brown colour)
4. Add the garlic and cook for 1-2 minutes
5. Add the cooked garlic and onion to the greens bowl and mix well and set aside
6. Divide the yoghurt dough into 8 balls. Working with 1 ball at a time, roll the dough into 15cm circles
7. To assemble, spread 2 tbps of cheese mix over 1 half of the dough circle. Add 1/3 of the greens mix on top of the cheese. Fold the dough over so that the edges meet and press together to seal
8. To cook, heat the olive oil in a frying pan over a medium heat. Pan fry the pastries till golden (3-4 minutes each side). You can brush them with a little garlic butter for extra zing
9. Serve with a wedge of lemon, pickles, dips on a grazing board or salad for a larger meal has context menu