Sunday, April 22, 2012
Garlic and Rosemary Lamb Roast
Ingredients:
- Shoulder of Lamb
- Rosemary
- Garlic cloves
- 6 small potatoes
- 4 Shallots / small onions
- 3 Parsnips
- Olive oil
- 1/5 cup of water
- Salt and pepper
Method:
1. Cut 5 x 1cm deep lines across the shoulder and place garlic cloves in the indents
2. Sprinkle rosemary over lamb, then generously drizzle with olive oil.
3. Place in fridge to marinate for at least 12 hours.
4. Cut potatoes and onions into quarters
5. Halve parsnips and place on heavy based baking dish
6. Sit lamb (at room temperature) onto parsnips. Then place other vegetable around lamb
7. Season vegetables and lamb with salt and pepper. Drizzle again with olive oil.
8. Poor the 1/5 cup water into pan.
9. Place dish covered with foil in 170 degree oven for 1.5 hours
10. Remove foil. Turn oven to 200 degrees and baste lamb with liquid on bottom of dish.
11. Cook for another 20-30mins.
Let lamb rest for 10mins before serving.
Sunday, March 11, 2012
Seared Tuna With Enoki Mushrooms, Avocado Relish And Pickled Ginger
Ingredients:
200g Yellow fin tuna
100g Cooked sushi rice
Enoki mushrooms
Pickled ginger
1 x Ripe avocado
1 x lemon
Sesame seeds
Olive oil
Rice wine vinegar
Method
1. Heat a heavy base pan on medium heat. Add olive oil.
2. When pan is hot, add the tuna steak. Cook for around 2 mins on each side. You want the steak to be rare. When ready, remove the steak from the pan and let rest.
3. Add a splash of the rice wine vinegar to the rice and stir through. Set aside
4. Mash avocado until smooth. Add juice of half a lemon plus salt and pepper to season.
5. Place enoki mushrooms in a pan on medium heat. Add 3 tablespoons of water to pan and cook for 4 mins.
6. Spoon rice and avocado onto plate. Slice tuna into 1cm thick slices. Place on top of rice. Sprinkle tuna with sesame seeds. Proceed to place the mushrooms and pickled ginger on top.
Tuesday, December 6, 2011
Tuesday, October 11, 2011
Thursday, August 25, 2011
Monday, August 15, 2011
Thursday, August 11, 2011
Saturday, August 6, 2011
French Challah Toast with Raspberry Compote
Ingredients
2X Thick slices of raisin challah
2 X Eggs
3/4 Cup of milk
1/2 Cup of frozen raspberries
1 Teaspoon of cinnamon
1 Teaspoon of vanilla essence
1/4 cup caster sugar
Icing sugar
1 Table spoon of butter
Water
Method
French toast
- Crack to eggs into large bowl
- Whisk for 15 seconds
- Add milk, cinnamon and vanilla essence and whisk to combine
- Place pieces of challah in the mixture so it soaks it up. Leave for approx 1min, then turn and soak the other side for 20 secs
- Add butter and heat fry pan over medium/high heat. Fry challah on one side until golden brown/2-3mins. Fry on other side for another minute
Berry compote
- Place frozen berries, and sugar in pot. Add two tablespoons of water
- Place over medium heat. Let simmer for 4mins or until reduced.
2X Thick slices of raisin challah
2 X Eggs
3/4 Cup of milk
1/2 Cup of frozen raspberries
1 Teaspoon of cinnamon
1 Teaspoon of vanilla essence
1/4 cup caster sugar
Icing sugar
1 Table spoon of butter
Water
Method
French toast
- Crack to eggs into large bowl
- Whisk for 15 seconds
- Add milk, cinnamon and vanilla essence and whisk to combine
- Place pieces of challah in the mixture so it soaks it up. Leave for approx 1min, then turn and soak the other side for 20 secs
- Add butter and heat fry pan over medium/high heat. Fry challah on one side until golden brown/2-3mins. Fry on other side for another minute
Berry compote
- Place frozen berries, and sugar in pot. Add two tablespoons of water
- Place over medium heat. Let simmer for 4mins or until reduced.
Saturday, July 30, 2011
Bruschetta and basil pesto on home made bread
Ingredients
Pesto
50g Pine nuts
Hand full of Basil leaves
2 Table spoons of Olive Oil
Grated Kosher Parmesan Cheese
1/4 Teaspoon Tobasco sauce
1/2 Teaspoon Garlic paste
1 Slice of toasted bread (see previous recipe)
Bruschetta
3 Roma tomatoes
1/2 Red onion
1/4 cup crumbled kosher fetta cheese
Balsamic vinegar
Olive oil
Salt and pepper
Method
Pesto
In a food processor, mix all ingredients together. Add extra olive oil if need be.
Bruschetta
Dice tomatoes into 1cm cubes
Finely chop red onion
Combine onion and tomatoes with crumbled fetta
Spread pesto over bread, Then place tomato mixtures on top. Season with salt and pepper. Drizzle balsamic vinegar and olive oil over top. Place a couple ripped basil leaves on top.
Pesto
50g Pine nuts
Hand full of Basil leaves
2 Table spoons of Olive Oil
Grated Kosher Parmesan Cheese
1/4 Teaspoon Tobasco sauce
1/2 Teaspoon Garlic paste
1 Slice of toasted bread (see previous recipe)
Bruschetta
3 Roma tomatoes
1/2 Red onion
1/4 cup crumbled kosher fetta cheese
Balsamic vinegar
Olive oil
Salt and pepper
Method
Pesto
In a food processor, mix all ingredients together. Add extra olive oil if need be.
Bruschetta
Dice tomatoes into 1cm cubes
Finely chop red onion
Combine onion and tomatoes with crumbled fetta
Spread pesto over bread, Then place tomato mixtures on top. Season with salt and pepper. Drizzle balsamic vinegar and olive oil over top. Place a couple ripped basil leaves on top.
Home made crusty bread
Ingredients
2 Cups baker's flour (or plain white flour)
1 Teaspoon of salt
2 Teaspoons/1 sachet of dry yeast
1 Teaspoon of olive oil
Luke warm water to mix
Semolina or seeds of your choice
Method
Place flour in large bowl
Add salt and yeast and mix together
Add olive oil
Slowly add the water to make a firm dough. The mixture should come away easily from the sides of the bowl
Place a lid or plastic wrap over the mixture and place in a warm spot until the mixture has doubled in size. You can turn on the oven for about 30 seconds. Then place bowl in the oven.
Turn dough out onto a floured surface. If the dough sticky, add a little more flour.
Knead the dough for 2-5 mins in order to expel any air.
Shape into desired shape, then place onto tray. Cut a cross in the top of the mixture
Spray with water and sprinkle semolina on top
Leave for 30mins to rise again
Place in preheated 180 degree oven for 30-40mins.
Remove from oven and let cool.
Recipe from www.bestrecipes.com.au
Lemon and Garlic Spatchcock with Canolini Beans, Mini Roma Tomatoes and Spinach.
Ingredients
1X Spatchcock
Olive oil
1 Large Lemon
5 Cloves of garlic
15 Mini Roma tomatoes/Cherry Tomatoes
1 Large red onion
1/2 Cup Dolmio tomato and basil sauce
1 Cup firmly packed spinach leaves
1 Can of Canolini beans
1 Small anchovy fillet
50ml Chicken stock
Red kiddush wine
Salt and pepper
Method
Place bird in baking tray
Drizzle generously with olive oil
Squeeze lemon over bird
Crush garlic cloves and rub all over bird
Sprinkle with salt and pepper
Place in preheated 180 degree oven for between 35-50mins
Then...
Coarsely chop red onion
Cut tomatoes into halves
Add 1 table spoon of olive oil to pan
Place pan on stove with medium to high heat
Add chopped onion and cook for 3mins
Add chopped tomatoes, canolini beans, splash of kiddush wine and chicken stock
Stir for 3mins, then add spinach leaves
Cook on medium flame for 10mins.
Poor mixture onto serving dish. Place cooked spatchcock on top of mixture.
Sunday, July 24, 2011
Moscato Risotto
Ingredients
200g Arborio Rice
400ml "Chicken" Stock
10 Button Mushrooms
50g Peas
50g Corn Kernels
1 Large Brown Onion
2 Tea Spoons of Garlic Paste
1 Small Anchovy Fillet
20g Butter
75ml Moscato Wine
1 Table Spoon of Olive Oil
40g Shredded Mozzarella
Shaved Parmesan Cheese
Chilli Flakes
Salt and Pepper
Method
1. Roughly dice brown onion
2. Add oil and butter to heavy based pot/saucepan and place over medium heat
3. Add diced onion and garlic paste and cook for 3-5mins or until onion is soft and translucent
4 Add rice to pot and stir until fully coated with onion mixture. Continue to stir for 2mins
5. Add small (50ml) portions of chicken stock at a time. Stir continuously. Only add more stock once the current amount of stock has been absorbed by the rice
6. After adding the first portion of stock, poor in the Moscato
7. Once 3/4 of stock has been added, add mushrooms, corn and peas plus salt and pepper to taste
8. Continue to add final amount of stock (and any water if need be) and stir until rice is soft and sticks together.
9. Add Mozzarella and about 20g of grated Parmesan Cheese
10. Serve in bowl. Add shredded Parmesan and chilli flakes on top.
Thursday, July 21, 2011
Pistachio dukkah crusted salmon on smashed sweet potato and feta with beetroot purée
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