Caramelised apple & blueberry scone

Caramelised apple & blueberry scone

Ingredients 

3 granny smith apples

80g butter

1 tsp ground cinnamon

2 cups wholemeal self raising flour

1 1/2 cups buttermilk

1/2 cup of caster sugar

1/4 cup shredded coconut

1/2 cup frozen blueberries

Method 

1. Preheat the oven to 200 degrees. Peel and slice the apples into 8 pieces. Heat a large saucepan to a medium high heat and in 50g of butter. Once the butter has melted, add in the apples and cinnamon and cook for 5 minutes. Add in 1/4 cup caster sugar and cook until the sugar caramelises. Set aside. 

2. In a large bowl, mix together the flour, sugar, and coconut. Add in 30g of cold butter and rub together with your fingers until all the butter is mixed in. Add in the buttermilk and blueberries and fold very gently until just combined.

3. Line a baking tray with baking paper and pour half the mixture on the tray and form a circle shape. Cover the top to with a generous layer of the caramelised apples. Cover the apples with the remaining mixture without working the dough too much. Bake in the oven for 25-30 minutes, or until golden. 

Perfect to share with friends on a weekend!

Enjoy! x

 

Sumac Roasted Eggplant with Tahini Yoghurt

Sumac Roasted Eggplant with Tahini Yoghurt

Ingredients

2 eggplants

1/4 cup of tahini 

1/4 cup Greek yoghurt

1 lemon

1 tablespoon of sumac

1/2 red onion

1/2 cup red wine vinegar

1 tablespoon caster sugar

1/2 pomegranate 

1 bunch mint

Olive oil

Salt & pepper

Red chilli (to serve)

 

Method

1. Preheat the oven to 180 degrees. Cut the eggplant in half and score the centre. Place the eggplant on a baking tray, drizzle with olive oil and season with salt and pepper. Season with one teaspoon of sumac over the eggplant. Cook for 30 minutes, or until the centre of the eggplant is soft. 

2. Slice the red onion thinly and place in a small bowl. Cover with the red wine vinegar, caster sugar and 1 teaspoon of salt. Set aside for 15 minutes, or until the onion is a light pink colour. 

3. To make the tahini yoghurt, place the tahini in a small bowl. Mix with 1/2 cup of water and the juice of one lemon. Mix well until you have a smooth consistency. Once the tahini is a smooth consistency, fold through the yogurt and season with salt and pepper and add in the remaining sumac. 

4. To remove the pomegranate seeds, cut the pomegranate in half, hold one half of the pomegranate in the palm of your hand and with a wooden spoon hit the pomegranate until all the seeds fall out.

5. Place the sumac roasted eggplant on a wooden board or a platter, drizzle with tahini yogurt, place the pickled onion, pomegranate, mint and finely sliced red chilli (if using). 

Enjoy! 

Hamburgers

Hamburgers

You will need

(Serves 4)

500g beef mince

4 burger buns

1 tomato

1 cucumber

1 bunch lettuce

4 cheese slices

1 eggs

1/4 cup breadcrumbs

4 large potatoes

Mayonnaise

Tomato sauce

Method

1. Heat an oven to 200C. Cut the potatoes lengthways and then again to make the shape of a chip. Place them on an oven tray lined with baking paper. Drizzle with olive oil and salt and pepper. Roast in the oven for around 30 minutes, or until crispy and golden. 

2. Add the beef mince to a large bowl. Add in the breadcrumbs, egg and salt and pepper. Mix together until it is well combined. Roll into balls and then flatten the patties to make them a similar size to your burger bun. Cook in a frypan or on the barbecue on a high heat for 6-8 minutes on each side. When the patties are nearly cooked, place a slice of cheese on top of them and cook, until melted. 

3. In a small bowl mix together 1/4 cup of mayonnaise with 1 tbls of tomato sauce. Mix well and set aside. Slice the tomato and set aside. Slice the cucumber and set aside. 

4. Turn your oven onto a grill setting. Cut the burger bun in half and place under the grill until golden. Make sure you keep an eye on these, as they will burn quickly! To assemble your burger, place the lettuce on the bottom of the bun followed by the beef patty, tomato, cucumber and a generous amount of the sauce.

Rice Paper Rolls

Rice Paper Rolls

You will need

(Serves 4)

1 chicken breast

1 cucumber

1 carrot

1 bunch mint

1 bunch coriander

1 bunch lettuce (iceberg or cos)

1 packet vermicelli noodles

1 packet rice paper rolls

1/4 cup soy sauce

1 tbls sesame oil 

2 tbs warm water

1 tsp caster sugar

Method

1. Slice the carrot and cucumber in thin slices 3cm in length. Thinly slice the lettuce. 

2. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and rinse under cold water. 

3. To make the sauce, mix together the soy sauce, sesame oil, warm water and caster sugar. Set aside and use as a dipping sauce. 

4. To assemble the rice paper rolls, place all the ingredients on a board ready to go. Have a warm bowl of water and dip each rice paper sheet into the water for 20-30 seconds. Place on the bench and assemble a small amount of the toppings on the ricepaper. Fold over the bottom edge and then each of the sides and roll tightly. Set aside on a platter.

Bolognese

Bolognese

You will need

(Serves 4)

600g beef mince

1 brown onion

1 carrot

2 stems celery

2 cloves garlic

1 bunch thyme

1 cup red wine

1 bottle passata

1/4 cup shaved parmesan cheese

Method

1. Finely dice the brown onion, carrot, celery and garlic. Heat a large saucepan over a medium heat with a drizzle of olive oil. Add in the onion, carrot, celery, garlic and thyme and cook for 5 minutes, or until soft. 

2. Add in the beef mince and cook for 3-4 minutes or until browned. Add in the red wine, passta and season with salt and pepper. Turn the heat down to low and simmer for 45 minutes, stirring occasionally.

3. Bring a large pot of water to the boil. Once boiled, add in the pasta and cook for 8 minutes, or until tender. Drain and set aside. 

4. Divide the pasta between bowls and top with bolognese sauce. Garnish with parmesan cheese. 

Fish & Chips

Fish & Chips

You will need

(Serves 4)

3-4 pieces white fish (ling, snapper, flathead)

1 cup panic crumbs (Japanese breadcrumbs)

1/2 cup plain flour

4 eggs

1/2 cup vegetable oil

800g potatoes

1/2 cup mayonnaise

1 lemon

1 tbs capers

1 bunch parsley

Method

1. Preheat the oven to 180C. Cut the potatoes lengthways into chips. Line an oven tray with baking paper and drizzle a generous amount of olive oil over the top. Season with salt and pepper and toss well to coat. Roast in the oven for 30-40 minutes, or until golden and crispy. 

2. Place the panko crumbs and plain flour into two separate bowls. Beat the eggs in another bowl.   Coat the fish in the flour, followed by the egg and then the breadcrumbs. Set aside on a plate. 

3. Heat a saucepan to a medium high heat and add in the vegetable oil. Add the fish to the pan when the oil is hot, but not smoking. Cook on each side for 4 minutes, or until golden. Set aside on paper towel and season with salt and pepper. 

4. In a medium sized bowl, mix together the mayonnaise, capers, finely chopped parsley, a drizzle of lemon juice and season with salt and pepper. 

Lamb Meatballs with Cauliflower Rice

Lamb Meatballs with Cauliflower Rice

You will need

(Serves 4)

600gm lamb mince

1 large cauliflower

1/2 cup breadcrumbs

1 brown onion 

2 garlic cloves

1 bunch mint

1 egg

1 tbls smoked paprika

1 tsp turmeric

1 tbls ground coriander

1 tbls ground cumin

1 cup passata

Method

1. Finely dice the brown onion, garlic cloves and mint.

2. In a large bowl add in the lamb mince, smoked paprika, turmeric, ground coriander, ground cumin, mint, egg, breadcrumbs and season with salt and pepper. Mix well and roll into meatballs. Set aside. 

3. Heat a large pot to a medium high heat and add in a drizzle of olive oil. Add in the brown onion and garlic and cook for 3-4 minutes, or until soft. Add in the passata, meatballs and simmer with the lid on for 45 minutes, or until the meatballs are tender.

4. Add the cauliflower to a food processor and mix until the cauliflower is a fine crumb. Heat a saucepan with a drizzle of olive oil. Add in the cauliflower and cook for 3-4 minutes, or until the cauliflower is soft. Season with salt and pepper. 

5. Divide the cauliflower between bowls and top with the meatballs. 

Spinach, Leek & Bacon Filo Pies

Spinach, Leek & Bacon Filo Pies

You will need

(Serves 6)

250g bacon

1 leek

6 sprigs tyme

2 cloves garlic

1/4 cup plain flour

300g spinach leaves

50g butter

1 packet filo pastry

Method

1. Preheat the oven to 180C. Slice the leek and set aside. Finely diced the garlic. Slice the bacon into small pieces. 

2. Heat a large frying pan to a medium high heat. Add in a drizzle of olive oil. Add in the bacon, leek and garlic and cook for 4-5 minutes, or until softened. Add in half of the butter, plain flour, thyme leaves. Cook for 3-4 minutes. Add in1/2 cup water and cook for 5 minutes, or until this mixutre has thickened. Add in the spinach leaves and cook until the leaves have softened. Add in salt and pepper and turn off the heat. 

3. Grease the muffin tray with either butter or olive oil. Lay three sheets of filo pastry in each muffin mould, leaving enough pastry overhanging each mould so that you can fold this onto of the filling. Add in a spoonful of the mixutre and fold the filo pastry over the filling to cover the pie. Melt the other half of the butter and using a pastry brush or your hands, brush the top of the pie with melted butter. Cook for 20 minutes, or until golden. 

4. Serve the filo pie with a side salad or simply on it’s own!

Beef Hokkien Noodles

Beef Hokkien Noodles

You will need

(Serves 4)

400g beef rump steak

1 packet hokkien noodles

300g snow peas

1 red chilli

1 carrot

1 4cm piece ginger

2 cloves garlic

1 red capsicum

1 tbls sesame seeds

1/4 cup honey

1/4 cup soy sauce

1 tbls sesame oil

Method

1. Bring a large pot of water to the boil. Once boil add in the hokkien noodles and cook for 1 minutes, or until soft. Drain and set aside. 

2. Thinly slice the beef rump. Finely dice the ginger and the garlic. Thinly slice the capsicum, carrot and the chilli. Cut the snow peas into 3 pieces. 

3. Heat a wok to a high heat. Add in 1/2 the sesame oil and the beef. Cook for 2 minutes, or until the beef is no longer pink. Set aside in a small bowl. Add the remaining sesame oil to the wok and add in the ginger, garlic, capsicum, carrot, snow peas and half of the chilli. Add in the honey, soy sauce and sesame seeds. Cook for 4-5 minutes or until the veggies are tender. Return the beef and noodles to the wok and toss well. 

4. Divide the hokkien noodles between bowls and garnish with remaining chilli. 

Pork & Sage Pasta

Pork & Sage Pasta

You will need

(Serves 4)

3 Italian pork sausagees

1 punnet cherry tomatoes

2 cups penne pasta

3 sprigs sage

2 cloves garlic

1/4 cup parmesan cheese

1 tsp chilli flakes (optional)

1 tsp fennel seeds (optional)

Method

1. Finely dice the garlic. Cut the cherry tomatoes in half. Slice the sage leaves. Heat a large frying pan to a medium high heat and in a drizzle of olive oil. Add in the garlic, chilli flakes (if using) and the fennel seeds (if using). Cook for 2 minutes. 

2. Remove the pork sausage meat from skin. You can do this by squeezing it out. Add the pork to the frypan and cook until browned. Add in the cherry tomatoes and turn the heat down to low. Cook for 10-15 minutes or until the sauce has thickened. Add in the sage leaves and season with salt and pepper. 

3. Bring a large pot of water to the boil. Once boiled, add in the pasta and cook for 10-12 minutes.

4. Add in 1/4 cup of the pasta water to the sauce and cook for a futher 2 minutes. TIP: The starchiness from the pasta water will help to thicken up the sauce. Divide the pasta between bowls and top with the pork mixutre. Sprinkle parmesan over the top. 

Chicken Caesar Salad

Chicken Caesar Salad

INGREDIENTS

(Serves 4)

4 chicken breasts

250g sliced pancetta 

4 eggs

1 loaf of sourdough or ciabatta bread

1 cos lettuce

Handful of cherry tomatoes

1 lemon

1/2 cup shaved parmesan cheese

 

METHOD

1. Preheat the oven to 200C. Slice the chicken breast. Heat a pan with olive oil, add in the chicken and cook for 4-5 minutes, or until golden. Tip: Chicken is cooked when the centre is completely white. 

2. Place the pancetta on a roasting tray and cook in the oven for 5-10 minutes, or until crispy. Tip: this will burn easily, so keep and eye on it!

3. Cut the bread into bite sized croutons. Place in a roasting tray and drizzle with olive oil and salt and pepper. Roast in the oven for 8-10 minutes, or until golden and crispy. 

4. Place the eggs in boiling water for 7 minutes. Once cooked, run the eggs under cold water (this will make them easier to peel). 

5. Arrange the cos lettuce roughly on a board, place the tomatoes in and around the lettuce. Repeat this process with the chicken, croutons, eggs and parmesan. 

6. Drizzle with lemon and kewpie mayonnaise. 

Coconut Crusted Chicken with Asian Noodle Salad

Coconut Crusted Chicken with Asian Noodle Salad

You will need

(Serves 4)

2 chicken breasts

1 cup shredded coconut 

1/4 cup plain flour

4 eggs

1 packet vermicelli noodles

1 carrot

1 cucumber

200g snow peas

1 red chilli

2 stems spring onion

1 bunch coriander

1 lemon

1/4 cup soy sauce

1 tbls sesame oil

2 tbls kewpie mayonnaise

Method

1. Preheat the oven to 180C. Cut the chicken breasts into 3 pieces. Place the coconut and plain flour into two separate bowls. Beat the eggs together in a small bowl. 

2. Dip each piece of chicken into the flour, followed by the egg and then the coconut mixture. Line a roasting tray with baking paper and place the chicken on it. Cook in the oven for 10-12 minutes, or until the coconut is slightly golden and the chicken is cooked through. 

3. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and set aside. Slice the carrot, cucumber and snow peas into thin pieces 3cm in length. Finely slice the chilli, spring onion and coriander. Mix together in a large bowl with the vermicelli noodles. 

4. Mix tougher the soy sauce, sesame oil, 1 tbls warm water and the juice of half a lemon. Mix through the noodles.

5. Divide the chicken pieces and noodle salad between plates. Serve with a dollop of kewpie mayonnaise on the side. 

Chinese chicken noodle soup

Chinese chicken noodle soup

INGREDIENTS

(Serves 4)

1 whole chicken

1 cup Chinese cooking wine (shadowing wine)

1/2 cup dark soy sauce

1/2 light soy sauce

6 cloves

3 star anise

3 cloves garlic

1 knob ginger

1 bunch spring onion

1 orange

1 red chilli

1 bunch bok choy

1 bunch Choy sum

1 bunch broccolini

Bean sprouts

Rice noodles or thin egg noodles

1. In a large pot combine, shoaling wine, dark soy, light soy, cloves, star anise, orange peel (3 pieces), garlic, half the ginger and 3 spring onions. Place the chicken in the pot and cover with water. Put the lid on and simmer for 1 hour. 

2. Cook the noodles in boiling water and divide into bowls.

3. Once the chicken is cooked, remove from the pot and turn the heat up to reduce the sauce. Remove the orange peel, cloves and star anise. Remove all of the meat from the chicken and divide between the bowls. 

4. 5 minutes before serving, add in all the veggies and simmer until cooked. Add to the bowls. 

5. Finely slice the rest of the ginger, red chilli and 2 spring onions to garnish the soup with.

Season with a chilli sauce for some extra heat!

 

 

 

Prawn curry

Prawn curry

INGREDIENTS

(Serves 4)

20 prawns 

1 brown onion

2 cloves garlic

1 red chilli

1 knob ginger

2 tbls olive oil

20gm butter

8 roma tomatoes

1 tbls turmeric

1 tbls ground coriander

1 tbls ground cumin

1 tsp chilli powder

6 curry leaves

2 tins coconut milk or cream

Rice to serve

METHOD

1. Finely dice the onion, garlic, chilli and grate the ginger. Add sautée in a pot with olive oil and butter for about 5 minutes Then add in all the spices and the curry leaves. 

2. Dice the tomatoes and add to the pot along with the coconut cream. Simmer with the lid on for 20 minutes, and remove the lid and cook on a low heat for an hour. Season to taste. 

3. 10 minutes before you are about to serve, add in the veggies and the prawns as you don't want to overcook these. 

Serve with rice and enjoy!

 

Pumpkin soup with crunchy chickpeas and herb sauce

Pumpkin soup with crunchy chickpeas and herb sauce

The thing about soup is that it's really easy! Follow this method and use whichever veggies you like!

Ingredients

(Serves 4)

Soup

1 butternut pumpkin

1 can chickpeas

1 red onion

3 clove garlic

1/2 bunch fresh thyme

1 litre chicken stock or vegetable stock

Halloumi

Olive oil

1/4 cup cream

Chickpeas

1 tsp nigella seeds

1 tsp smoked 

1 tsp turmeric

Herb sauce

1 tomato, diced

1 bunch parsley

1 bunch mint

1 bunch basil

1/4 cup olive oil

Juice of 1 lemon

1 tsp chilli flakes

Method

1. Finely dice the red onion and the garlic and sautéed in 1 tbls of olive oil until soft. Cut the pumpkin into cubes (skin off) and add to the pot along with the thyme. Cover with stock and simmer with the lid on for 20 mins.

2. Once the pumpkin is soft. Blend all the ingredients together and season well. Once blended add in the cream. 

3. In a bowl toss the chickpeas with paprika, turmeric, nigella seeds, olive oil and season. Roast in a 200 degree oven for 20 minutes, or until crunchy. 

4. Fry the halloumi in olive oil until golden. Dice and set aside for garnishing. 

5. To make the herb sauce place all the ingredients into a bowl and blend with a stick blender until smooth. You may need to add a little bit of extra oil. Season and set aside. 

6. Assesmble the soup with an assortment of halloumi, crunchy chickpeas and herb sauce. Serve with some delicious sourdough bread. 

Perfect on a cold night :)

 

Slow cooked chicken with cous cous

Slow cooked chicken with cous cous

Ingredients

(Serves 4)

700g chicken thighs

2 tsp smoked paprika

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp nigella seeds

300g cous cous

1 x bunch asparagus

1 x tin chickpeas

1 x red chilli

1 bunch mint

1 zucchini

2 lemons

Olive oil

Method

1. In a bowl, mix the chicken thighs with smoked paprika, ground coriander, ground cumin, turmeric, salt and pepper and 2 tbs olive oil. Mix well and place in a roasting tray and cover with alfoil. Cook on 160 for 1 hour and 10 mins. After this time, check on the chicken and it should be tender and fall apart easily. If it doesn't fall apart easily, cover it and put it back in the oven for a further 10 minutes. 

2. Once the chicken is cooked, place the liquid in a small pot and place on a low heat until it reduces into a thick liquid. Shred the chicken and pour the sauce over the chicken. 

3. Place the cous cous in a bowl and cover with boiling water. Leave this for 1 minute before gently scraping it with a fork. Drain the chickpeas and coat in 2 tbls olive oil, nigella seeds, salt and pepper. Roast on 180 degree oven for 40 mins, or until crispy. 

4. Grill the asparagus in olive oil until it is charred on each side. Dress this with lemon, salt and pepper and cut into thirds. 

5. Slice the zucchini and roast in an oven at 180 degrees for 15 minutes. Add the asparagus, zucchini and chickpeas to the salad. Slice the chilli and add to the cous cous along with the mint. Dress the salad with the juice of two lemons and 2 tbls of olive oil. Season well and serve with the chicken.