As promised, following are the recipes I presented over the weekend at Albion Park. Thanks so much for attending. I hope you enjoy cooking these, and other recipes from my site.
Green chicken curry
Serves 4
700g chicken thigh fillets, trimmed
1 1/2 tbs vegetable oil
1 red onion, cut into thin wedges
2-3 tbs green curry paste (maesri brand)
400ml can coconut milk (ayam brand)
150g baby spinach leaves
1 lime, juiced
3 tsp fish sauce
1 tbs grated palm sugar or brown sugar
50g bean sprouts, trimmed
steamed jasmine rice, to serve
1 Thinly slice the chicken across the grain. Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of the chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat with oil and remaining chicken in three batches.
2 Reduce heat to medium-high. Add remaining oil and onions to the wok, stir-fry 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 20-30 seconds or until aromatic.
3 Add the thick top layer of the coconut milk and cook for 1 minute or until it splits (this is known as cracking the milk), add the remaining coconut milk. Bring to the boil. Reduce heat to low and return the chicken and juices to the wok. Simmer for 5-10 minutes or until chicken is cooked through.
4 Combine the 2 tbs lime juice, fish sauce and palm sugar and stir into the curry with the spinach. Remove from the heat and stir in the bean sprouts.
5 Spoon rice into bowls, ladle of the curry. Serve.
Meatloaf with microwave tomato relish
Serves 4 with leftovers
12 slices prosciutto
1 cup couscous
2 tablespoons olive oil
1 brown onion, grated
2 garlic cloves, crushed
400g topside beef mince (see tip)
400g pork mince
1 cup chopped antipasto, like semi-dried tomatoes, char-grilled eggplant or roasted capsicum
1 egg
Microwave tomato relish
1 tablespoon olive oil
1 brown onion, finely diced
1 garlic clove, crushed
2 tablespoons tomato paste
400g can diced tomatoes, undrained
2 tablespoons brown sugar
1 tablespoon seeded mustard
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 tablespoon red wine vinegar
¼ cup raisins, roughly chopped
1 For the microwave tomato relish, combine the olive oil, onion and garlic and 2-litre heatproof, microwave-safe bowl. Microwave uncovered for 2 minutes on High/100%, or until softened. Stir in the tomato paste and cook for 30 seconds on High/100%. Add diced tomatoes, sugar, mustard, ginger, allspice and vinegar. Microwave, uncovered, for 10-15 minutes on High/100%, stirring every 5 minutes or until thick (relish should still be a little runny). Remove from the microwave and stir in the raisins. Ladle hot relish into hot sterilized jar, seal and set aside to cool.
2 Meanwhile, preheat oven to 200°C no fan/190°C fan forced. Grease the base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with prosciutto, allowing slight overhang on both long sides.
3 Place the couscous in a large heatproof bowl. Pour over 1/2 cup boiling water. Cover and stand for 5 minutes until couscous has absorbed water. Remove the cover, drizzle over 1 tablespoon olive oil and stir gently with a fork to separate the grains. Set aside to cool.
4 Heat remaining oil in a small frying pan over medium heat. Add onion and garlic and cook 3-4 minutes until softened. Set aside to cool.
5 Add the onion mixture, mince, antipasto and egg to the couscous. Season well with salt and pepper. Use clean hands to mix until well combined. Press mixture into loaf pan, folding the prosciutto over to cover.
6 Bake for 40-50 minutes or until firm in the centre. Stand in the pan for 10 minutes before turning onto a board. Slice with a serrated knife and serve with relish and crusty bread.
Tip- best to use topside mince not a reduced fat mince, the fat helps hold the meatloaf together and well as prevent it drying out.
Vietnamese-style coconut pancakes
Makes 6-8
1 cup self-raising flour
1 teaspoon ground turmeric
1 teaspoon sea salt flakes
1 egg
200ml coconut milk
8 green onions, thinly sliced
1/3 cup vegetable oil
250g pork mince
2 tablespoons fish sauce
1 teaspoon ground black pepper
600g small cooked prawns, peeled, deviened, chopped
100g beans prouts, trimmed (see tip)
Hoisin Dipping sauce
3/4 cup hoisin sauce (lee kum kee brand)
1/3 cup smooth peanut butter
¼ cup boiling water
1/3 cup roasted salted peanuts, chopped
1 For the hoisin dipping sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring, for 5 minutes or until hot, adding more water if needed, the sauce should be the consistency of thickened cream. Set aside to cool.
2 Preheat oven 180°C no fan/160°C fan forced. Sift the flour, turmeric and salt together into a large bowl. Whisk egg, coconut milk and ¾ cup water in a jug then gradually pour into the flour mixture, whisking to form a smooth batter (the batter should be the consistency of thin cream), add more water if required. Stir in half the green onions.
3 Heat wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add pork mince and stir-fry for 3 minutes until pork changes colour. Add the fish sauce, black pepper and remaining green onions and remove from the heat. Transfer to a bowl, cover to keep warm.
4 Wipe the wok clean then reheat over medium heat until hot. Add 2 teaspoons oil and swirl to coat. Add 1/3-cup of the pancake batter, rotate the wok to form a pancake. Cover with a lid or piece of foil and cook for 2 minutes until base is light golden. Slide onto a plate. Repeat with remaining oil and pancake batter to make six pancakes.
5 Spoon pork mixture over one half of each pancake. Top with prawns and bean sprouts and fold remaining pancake over the filling. Place the pancakes on a baking tray into oven to warm through. Serve with hoisin dipping sauce.
Chocolate caramel tray-bake slice
Makes 18
1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
500g hazelnut milk chocolate, broken into squares (Cadbury brand see tip)
1 cup shredded coconut
395g can sweetened condensed milk
Icing sugar, to serve, optional
1 Preheat oven to 180°C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang on both long sides.
2 Combine the flour, brown sugar and coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.
3 Scatter the chocolate over the cooled base. Sprinkle with coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan. Sprinkle with icing sugar the cut into pieces to serve.
Tip During easter replace the hazelnut chocolate with caramel filled easter eggs that have been chilled in the freezer for 30 minutes before step 3 or use 500g any kind of chocolate & nut combination.
Free-form fig & macadamia tart
Serves 6
¼ cup caster sugar
1/2 cup macadamia nuts
30g butter, softened
1 egg yolk
1 teaspoon vanilla extract
6-8 fresh figs, halved or 250g strawberries, hulled, halved
1 tablespoon white sugar
Thick cream, ice-cream or yoghurt, to serve
pastry
1 1/2 cups plain flour
1/3 cup caster sugar
100g butter, chilled, cubed
1 For the pastry, place the flour, caster sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add ¼ cup chilled water and process until mixture comes together. Turn onto a lightly floured surface and knead lightly until smooth. Shape into a rectangle. If it’s a warm day, wrap in greaseproof paper and refrigerate 15-20 minutes until firm enough to roll out.
2 Preheat oven and large flat baking tray 200°C no fan/190°C fan forced.
3 Roll the pastry out between 2 sheets of non-stick baking paper to form a 20cm x 30cm rectangle. Remove the top sheet baking paper.
4 Process the sugar and macadamia nuts until nuts are finely chopped. Add butter, egg yolk and vanilla and process until mixture comes together. Carefully spread the macadamia mixture over the pastry leaving a 1cm boarder around all four edges.
5 Place the figs or strawberries over the macadamia mixture. Fold the pastry over the figs, leaving half the fruit exposed. Brush the top of the pastry with water and sprinkle over the white sugar.
6 Slide the tart onto the hot tray and bake for 25-30 minutes or until pastry is golden and crisp. Set aside for 10 minutes to cool slightly. Serve warm with thick cream, ice-cream or yoghurt.
Tip you can replace the figs with fresh stone fruit when its in season.
Smoked chicken, crispy greens & pine nut salad
Serves 4
1/3 cup pine nuts
150g snow peas, sliced lengthways
1kg smoked chicken
3 green onions, trimmed and thinly sliced diagonally
3 sticks celery, thinly sliced diagonally
250g baby cos lettuce leaves
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
crusty bread, to serve
1 Place pine nuts in a small frying pan over medium heat. Cook, tossing often for 4 minutes or until golden. Set aside.
2 Cook snow peas in a small saucepan of boiling salted water for 15 seconds. Drain. Refresh under cold water. Drain and pat dry with paper towel.
3 Remove flesh from smoked chicken, discarding fat and bones. Slice chicken into 1/2cm-thick pieces and place in a large bowl.
4 Add pine nuts, snow peas, green onions, celery and lettuce leaves. Season with pepper. Drizzle with oil and lemon juice. Toss gently to combine and serve with crusty bread.
BBQ chicken, spinach & crouton salad
Serves 4
1/2 loaf Turkish bread, cut into 2cm cubes
olive oil cooking spray
1 barbecue chicken
150g semi-dried tomatoes, drained
150g baby spinach leaves
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 Place bread cubes into a large bowl. Spray with oil spray, tossing often, until evenly coated with oil. Place bread cubes in a large frying pan over medium heat. Cook, turning often, for 8 to 10 minutes or until golden and crisp.. Remove from heat and set aside.
2 Shred chicken flesh, discarding skin and bones. Place chicken flesh into a large bowl. Add semi-dried tomatoes and spinach leaves.
3 Place oil, vinegar and salt and pepper to taste in a screw-top jar. Shake well to combine. Pour dressing over chicken mixture. Add croutons. Toss gently to combine and serve.
Roasted vegetable, tuna & artichoke salad
Serves 4
2 medium red onions, cut into thick wedges
1 large yellow capsicum, halved, deseeded, cut into thick strips
1 large red capsicum, halved, deseeded, cut into thick strips
8 small (about 700g) vine-ripened tomatoes (leave stem on)
olive oil cooking spray
sea-salt flakes
425g can tuna in oil, drained
150g drained marinated quartered artichokes
100g pitted black olives
1 tablespoon extra virgin olive oil
grilled ciabatta bread, to serve
1 Preheat oven to 220ºC.
2 Place onions, capsicums and tomatoes into a large baking dish. Spray vegetables with oil until well coated. Season generously with sea-salt and pepper. Roast vegetables, turning occasionally, for 30 minutes.
3 Add artichokes and olives to baking dish. Gently toss vegetables to combine. Roast a further 5 minutes.
4 Arrange warm vegetables on serving plates. Top with flaked tuna and drizzle with oil. Serve grilled ciabatta bread.
Barbecued pumpkin, prosciutto & rocket salad
Serves 4
1 kg butternut pumpkin, deseeded, halved lengthways, cut into 1cm-thick slices
2 medium red onions, cut into eights
olive oil cooking spray
250g thinly sliced prosciutto*
100g baby rocket leaves
100g piece parmesan, shaved
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
crusty bread, to serve
1 Bring a large saucepan of water to the boil. Add pumpkin. Cook for 2-3 minutes or until just softening. Drain and pat dry with paper towel. Spray pumpkin and onions with oil until well coated. Season with salt and pepper.
2 Lightly grease and preheat a barbecue plate or char-grill over medium-high heat. Barbecue or char-grill pumpkin and onions, turning occasionally, for 3-4 minutes or until just tender.
3 Combine oil, balsamic vinegar and salt and pepper to taste in a screw-top jar.
4 Arrange pumpkin, onion and rocket on serving plates. Top with prosciutto and parmesan. Drizzle with balsamic dressing and serve with crusty bread.
*substitute sliced prosciutto with sliced pancetta, if desired
Chilli soy beef and noodle salad
Serves 4
6 green onions, trimmed, halved, very thinly sliced lengthways
600g thick beef rump steak
olive oil cooking spray
350g packet fresh Singapore noodles
2 tablespoon kecap manis
2 tablespoon lime juice
2 tablespoon caster sugar
1 tablespoon peanut oil
3 bird’s eye chillies*, deseeded, thinly sliced
1/2 cup unsalted roasted peanuts, roughly chopped
lime wedges, to serve
1 Preheat a barbecue or char-grill on medium-high heat. Place sliced green onions into a medium bowl of iced water. Set aside.
2 Spray steak with oil and season with salt and pepper. Barbecue or char-grill steak for 2 to 3 minutes on each side (for medium-rare) or until just pink in the centre. Remove to a plate, cover with foil. Set aside to rest.
3 Meanwhile, place noodles in a heat-proof bowl. Cover with boiling water. Set aside for 5 minutes. Drain, refresh in cold water and separate noodles. Place noodles in a large bowl. Set aside to cool slightly.
4 Combine kecap manis, lime juice, sugar and oil in screw-top jar. Shake until sugar dissolves. Pour dressing over noodles. Toss gently to combine.
5 Slice steak into 1/2cm-thick slices. Drain green onions. Add green onions, sliced steak, chillies and half of the peanuts to noodles. Gently toss to combine. Arrange in serving bowls. Sprinkle with remaining peanuts and serve with lime wedges.
* for a less spicy version use 1-2 red chillies, depending on your taste.
BBQ Chicken Patties
Serves 4
1 tablespoon olive oil
1 small onion, finely diced
1 garlic clove, crushed
100g button mushrooms, finely chopped
4 short rindless bacon rashers, finely diced
1 tablespoon rosemary leaves, chopped
1 tablespoon balsamic vinegar
750g chicken mince
Olive oil cooking spray
200g sweet potato, peeled, sliced into 1.5cm rounds.
1/4 cup dijonnaise
Dressed watercress sprigs to serve
1 Heat oil in a large frying pan over medium high heat. Add onion and garlic and cook 1 to 2 minutes or until softened. Stir in mushrooms, bacon and rosemary and cook 2 to 3 minutes or until mushrooms have softened and bacon is golden. Add balsamic vinegar and cook 1 for minute or until vinegar has evaporated. Remove and set aside to cool.
2 Place chicken mince into a large mixing bowl and add bacon mushroom mixture. Using clean hands, work mixture into chicken and season with salt and pepper. Using wet hands, divide mixture into four and shape into 3cm-thick, patties. Place onto a plate, cover and refrigerate 20 minutes.
3 Heat a barbeque plate on medium heat. Spray patties with cooking spray and cook 5 to 6 minutes each side or until completely cooked through. Remove and cover with foil and rest for 5 minutes in a warm place.
4 Spray sweet potatoes with cooking spray, cook on barbeque plate for 1-2 minutes each side or until tender and golden. Season with salt and pepper and serve with chicken patties, a dollop of dijonnaise and dressed watercress.
BBQ Butterflied Marinated Leg of lamb
Serves 4
5 garlic cloves, crushed
1 tablespoon smoked paprika
1 large lemon, juiced
1/4 cup olive oil
2.5kg leg lamb, boned, butter-flied flat
Olive oil cooking spray
Baby jacket potato & mixed salad leaves to serve
Green olive mayonnaise
3/4 cup whole egg mayonnaise
1/2 cup green olives, chopped
1 teaspoon smoked paprika
1 tablespoon lemon juice
1 Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large shallow ceramic dish. Season both sides lamb with salt and pepper. Score the lamb (skin side) 5cm apart and place into the ceramic dish. Turn to coat in the marinade. Cover and marinate in fridge overnight (or for minimum of 3 hours). Remove from fridge 30 minutes before cooking so that lamb comes to room temperature.
2 To make the green olive mayonnaise combine all the ingredients in a bowl, taste and season with salt and pepper. Cover and refrigerate until ready to serve.
3 Spray a cold barbeque plate or grill with cooking spray. Heat over high heat for 5 minutes. Reduce heat to medium high and cook lamb, skin side down for 10 minutes, turn over and cook for 5 minutes. Reduce heat to medium-low, cover the lamb with barbecue hood (see tip) and cook a further 15 minutes for medium. Remove and cover loosely with foil and set aside, in a warm place for 10 minutes to rest.
4 Slice lamb across the grain, into thin slice. Serve with green olive mayonnaise mixed salad leaves & baby jacket potatoes.
Thai Style Prawns
Serves 4
6 large stalks lemongrass
2 limes
1 large red chilli, deseeded, finely chopped
1 garlic clove, crushed
3cm piece ginger, peeled, grated
1 tablespoon fish sauce
1 tablespoon vegetable oil
24 king green prawns, peeled & deveined with tails intact
Olive oil cooking spray
2 tablespoons coriander, roughly chopped
Rice noodle salad
100g rice stick noodles
1 carrot, peeled
1 lebanese cucumber
1 red capsicum
1/4 cup mint leaves
1 Trim woody end and top of lemon grass stalks and remove thick outer layers. Cut in half lengthways. Cut halves into four 5cm pieces so that you will end up with 24 lemongrass halves.
2 Juice 1 lime. Place into a ceramic bowl. Add chilli, garlic, ginger, fish sauce and oil. Mix well.
3 Thread a prawn onto skewer, piercing through the tail end and then the top of the prawn. (skewer is to penetrate prawn twice) Next, thread a piece of lemon grass onto skewer, followed by a second prawn and lemongrass.
Repeat with remaining skewers, prawns, and lemon grass. Place in a single layer into a flat ceramic baking dish. Brush over marinade, cover and refrigerate for 30 minutes, if time permits.
4 To make the rice salad Soak the noodle in a bowl of warm water for 5 minutes or until soft. Drain and return to the bowl. Cut carrot, cucumber and capsicum into thin strips and add to noodles with mint leaves.
5 Spray a cold barbeque plate with cooking spray. Heat on high for 5 minutes. Reduce to medium high heat and cook prawn skewers for 1-2 minutes each side or until prawns are just cooked.
6 Cut remaining lime into wedges. Place skewers onto a large platter, scatter over fresh coriander and serve wedges of lime and rice salad.
Raspberry & honey semi-fredo
Serves 6
4 egg yolks, at room temperature
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup caster sugar
11/2 cups thickened cream
2 x 120g punnets raspberries
1 Line an 8cm deep, 23cm x 9cm (base) loaf pan with baking paper. Place egg yolks, vanilla, honey and caster sugar in a large heatproof bowl. Using electric beaters, beat mixture on high speed, over a saucepan of simmering water, for 6 minutes until thick and creamy. Remove from heat. Beat for a further 1 minute. Set aside to cool slightly.
2 Meanwhile, place cream in a large bowl and beat until soft peaks form. Using a fork, crush 120g raspberries in a shallow dish.
3 Using a large metal spoon, gently fold crushed raspberries, 120g whole raspberries and cream through egg mixture until combined. Pour mixture into prepared loaf pan. Smooth top. Cover with plastic wrap. Freeze for 6 hours or overnight until firm. Transfer semi-fredo to a plate. Slice and serve immediately.
Poached cherries with macaroon yoghurt
Serves 4
1 cup thick greek-style yoghurt
90g packet almond or coconut macaroon biscuits
1kg fresh cherries
11/2 cups white sugar
11/2 cups water
2 vanilla beans, split in half lengthways
1 To make the macaroon yoghurt Place the yoghurt into a bowl. Use a rolling pin to crush the macaroons. Stir macaroons through the yoghurt. Cover and refrigerate 11/2 hours or longer if time permits.
2 Meanwhile, remove the stalk and stones from the cherries. Place the sugar and water in a saucepan over medium heat.
3 Use a shark knife to remove the thick black seeds from the vanilla pods and place into the saucepan with the pods. Cook, stirring often for 5 minutes or until sugar dissolves. Allow syrup to come to boil, reduce heat to low and simmer 5 minutes.
4 Add cherries, simmer for 15 minutes. Turn heat off and allow cherries to cool in syrup. Remove cherries with a slotted spoon to a bowl. Add ¼ cup syrup. Cover and refrigerate 1 hour. Keep the remaining syrup to make cherry cordial (see page xx).
5 Spoon cherries into a bowl. Top with macaroon yoghurt and drizzle with a little syrup.
Cherry meringues
Makes 50
500g fresh cherries, stalk intact
2 egg whites
pinch cream of tartar
½ cup caster sugar
1 Preheat oven 180C. Line large baking tray with baking paper.
2 Wash and completely dry the cherries. Set aside.
3 Using an electric mixer, beat egg whites and cream of tartar to soft peaks. Add sugar 1 tablespoonful at a time beating well before adding next spoonful. Beat until meringue is thick and glossy.
4 Dip cherries into the meringue, use a table knife to make sure cherry is completely covered with meringue. Place onto tray. Bake 16 to 18 minutes or until light golden. Serve warm or at room temperature.
Note meringues will hold at room temperature for 6 to 8 hours.
Cherry cordial
Makes 11/2 cups
2 cups reserved cherry liquid from poached cherry recipe (see page xx)
1 tablespoon lemon juice
1 Combine the cherry liquid and lemon juice in a saucepan over medium heat. Bring to the boil. Simmer for 10 minutes or until syrup has reduced 11/4 cups. Set aside to cool completely.
2 Pour into sterilized bottles. Label and refrigerate up to 3 months.
Serving suggestions
• drizzle over ice-cream, waffles or pancakes
• make a cherry spider for the kids by combining cherry syrup with lemonade. Add a scoop ice-cream and serve.
• Combine cherry cordial with soda water, sparkling mineral water or chilled champagne and a wedge of lemon.
Mango & passionfruit chocolate cups
Serves 4
2 chilled large ripe mangoes
1 cup thick greek yoghurt
1 teaspoon vanilla extract
2 tablespoons pure icing sugar
4 chocolate cases
2 passionfruit, halved pulp removed
1 Prepare the mango cheeks, using the technique xx (girls need to show 3 steps prepping mango). Using a small knife remove the mango cubes from skin. Remove the skin and flesh from the rest of the mango. Cut flesh into 2cm cubes.
2 Combine yoghurt, vanilla and icing sugar. Spoon into base of chocolate cups. Top with mango and drizzle with passionfruit. Serve immediately.
Quick ideas with mangoes:
• Blend or puree mango flesh with plenty of ice. Swirl through a little yoghurt. Spoon into glasses and serve with shortbread.
• Add diced mango and toasted sesame seeds to a chicken ceasar salad.
• Puree mango and combine with mayonnaise, lime juice, sweet chilli sauce and salt and pepper. Use as a dipping sauce for freshly peeled prawns.
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