Recipe – Fish Skewers/Souvlaki in Marinade

This is a must for your next bbq, it couldn't be simpler to make and it is so tasty … and EASY!!!

  

Ingredients:

• 500g thick fish
• 6-8 skewers 
• 2 thumb-sized pieces fresh ginger, thinly sliced
• Juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves garlic
• 2 dried chilies, crumbled
• 1 handful fresh mint
• 4 tablespoons natural yoghurt

Method

1. Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth.
2. Stir in the yoghurt.
3. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes.
4. Drizzle with the marinade and grill for 2 minutes each side.

Source

Recipe - Mustard Sauce

Ingredients: 

• 2 tbsp butter
• 2 tbsp shallots, finely chopped
• 1⁄4 cup cognac or brandy
• 1 cup cream
• 1 tbsp Dijon mustard

Method

1. After cooking meat (steak, chicken etc) on a frypan, remove meat to a plate and keep warm.
2. Add butter
3. Add shallots
4. Add cognac or brandy and simmer for about 5 minutes until the pan is deglazed and the liqud has started to reduce
5. Add cream and bring to a boil, cook while stirring about 5 minutes
6. Remove from heat and stir in the mustard.
7. Add salt and pepper to taste.

Recipe - Marinade for Pork Ribs

Ingredients:

• 2 tsp smoked paprika
• 1/2 cup brown sugar
• 1/2 cup tomato sauce
• 1/2 cup soy sauce
• 1 chilli
• 6 cloves garlic (crushed)
• 6 tsp ginger
• salt

 This is enough to cover 3 racks of ribs

Recipe - Pesto

Pesto is easy!

Here’s how …

Simply put all of the following into a Mortar and Pestle (for the truly devoted). Or, do what I did and use a small food processor…

• 3 tbsp Olive oil
• 10g Pecorino cheese
• 10g Parmesan cheese
• 40g Basil
• 15g/1 tbsp Pine nuts
• 1 clove Garlic
• salt and pepper

I put my pesto on:

• Pasta
• Beans and potatos
• Pasta with beans and potaoes
• Chicken bake

Recipe - Fish and Peach Salsa

This recipe serves 2. It really can be made with any stone-fruit - this time I used plums

Ingredients

• 2 pieces of fish of your choice
• 2 tbsp. olive oil
• 1/2 Spanish onion, diced
• 2 peaches or other stone fruit
• 1 chilli finely chopped
• 3 sprigs of thyme
• 1/2 tsp. paprika
• 1/2 tsp. balsamic vinegar
• 1/4 cup orange juice (squeezed from an orange vs. bought)
• Rice to serve

Method:

• Add olive oil to the pan
• Add at 2 minute intervals:
• Spanish onion
• Peaches
• Chilli
• Sprigs of thyme
• Paprika
• Balsamic vinegar
• Orange juice
• Cover and let stew for approx. 5 minutes or until peaches are starting to soften and the Spanish onion has definitely softened
• Remove thyme sprigs
• Pan fry fish any way you like
• Serve fish with salsa on the side, with rice.

Recipe - Curry Chicken and Rice (One Pan)

Ingredients

• 1 1/2 cups Basmati rice
• 4 chicken Maryland
• Salt

To marinade chicken

• 3 tbsp Lemon (juice)
• 1/2 tsp salt
• 1/2 tsp of curry powder
• 1/4 tsp garam masala

Recipe base

• 1 large or 2 small red onions
• 2 cloves garlic
• Ginger (half the garlic qty)

Additional ingredients

• 1/4 tsp garam masala
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds.
• 1/4 tsp mace (if substituting with nutmeg use half the amount)
• 1 star anise
• 1/2 tsp cayenne pepper
• 1 400g tin crushed tomatoes
• 6 tbsp coriander

Method

1. In a bowl add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside.
2. In a food processor add onion, garlic, ginger and process. Set aside.
3. Heat oil in a heavy bottom pan to high, add chicken skin side down. Reserve remaining lemon juice. Sear chicken for 3 mins each side or until skin is crisp. Remove chicken.
4. In same pot in the remaining oil add onion mixture and saute until onions are soft and only just starting to chance colour.
5. Now add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace (if substituting with nutmeg use half the amount), star anise, cayenne and 1/2 tsp salt, reserved lemon juice and grated tomatoes. Cook until tomatoes are soft, cooked and oil starts to show on edges (about 4 minutes)
6. Add in rice and cups of water with half the chopped coriander (3 tbsp) and mix well
7. Return chicken to top of rice, and bring to boil. Cover with tight lid and cook through slowly lowering heat bit by bit (absorption method)
8. When cooked, remove chicken, stir through remaining coriander, return chicken to pan and serve

Inspired by this recipe

Recipe - Smashed Avocado

Simply combine avocado, feta, mint, lemon juice, olive oil and salt and pepper. Serve on bread of your choice (I used charcoal sourdough).

Recipe - Green Bean Salad with Toasted Almonds

Ingredients

• ⅓ cup sliced almonds
• 1 pound green beans, trimmed and cut into 2 to 3” long pieces
• ¼ cup water
• ½ teaspoon fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about ½ lemon)
• 2 teaspoons Dijon mustard
• 1 small-to-medium clove garlic
• Several twists of freshly ground black pepper

Instructions

1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet.
5.  Toss to combine, then taste and add more lemon juice or black pepper if necessary.
6. Transfer the green beans to a serving bowl or platter.

Adapted from source

Recipe - Roast Pumpkin Salad

Simple and delicious! Just roast pumpkin, roast chickpeas then spinach, pine nuts, raisins,

feta and a seed mix of your choice (e.g. sunflower seeds, pepita etc). I then used a drizzle of balsamic and olive oil plus salt and pepper as the dressing.

Recipe - Mango Rice Salad

Ingredients

• 1 1/2 cups jasmine rice cooked in coconut milk
• 1 bunch mint, leaves picked
• Grated zest and juice of 1 lemon, plus lemon halves to serve
• 1/4 cup (60ml) olive oil
• 6 spring onions, thinly sliced on an angle
• 1 long red chilli, seeds removed, sliced
• 2 mangoes, flesh chopped
• 1/2 cup (75g) roasted peanuts, chopped

Recipe - Banana Cake

Ingredients

• 1 1/4 cups sifted plain
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• 1/2 tsp cardamom seeds/4 pods worth approx
• 1 cup caster sugar
• 50g butter, melted
• 2 eggs, lightly beaten
• 1 tsp lemon juice
• 1 teaspoon vanilla essence
• 1/4 cup butter milk
• 2 ripe – very ripe bananas, mashed

 Method

1. Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.
2. Step 2
3. Pour all the dry ingredients into a bowl
4. Make a well in the centre. Add all the wet ingredients except for the milk
5. Combine all with a wooden spoon
6. Pour in the milk then stir until combines
7. Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.
8. Top with your favourite sour cream or cream cheese or mascarpone icing and also chocolate shards if you like.

Recipe - Mushroom Pasta Bake

INGREDIENTS

• 1 medium onion, finely diced
• 1 medium carrot, peeled and grated
• 4 garlic cloves, finely diced
• 1 stem celery, finely diced
• 800 grams passata
• 500 grams portobello mushrooms, roughly chopped
• large bunch kale, stems removed and roughly sliced
• 500 grams ricotta cheese
• large handful fresh basil leaves
• 250 grams gluten free lasagne sheets
• 2 cups grated mozzarella cheese
• sea salt and cracked black pepper
• olive oil for sautéing

METHOD 

1. Heat a genereous glug of olive oil in a large sauté pan over a medium heat. Add the onion, galic, carrot and celery.
2. Cook gently, without browning, for 8–10 minutes until the onion is translucent. Add the passata, mushrooms and kale. Bring to a boil and then simmer for 15 minutes.
3. Combine the ricotta and herbs. Season generously. 
4. Preheat oven to 180 degrees celsius. Place a big spoonful of tomato sauce on the bottom of your lasagna dish.
5. Place lasagne sheets over the top to create a layer. Spread half the ricotta mixture over the layer – I find a wide knife makes this simple. Top with another layer of pasta. Spoon half the tomato and vegetable sauce on this layer. Top with pasta.
6. Spread the remaining ricotta on top. Layer with pasta and top with the rest of the tomato sauce. Sprinkle with the mozzarella cheese and place in the oven to bake for 45 minutes.
7. Let the dish sit for 5-10 minutes before cutting and serving. Serve with a green salad. Leftover lasagne will be last up to 3 days in an airtight container in the fridge.

Source: Dish Magazine NZ

Recipe - Anchovy and Caper Sauce

Ingredients:

• 12 anchovy fillets, minced
• 1 cup extra virgin olive oil, divided
• 3 tablespoons capers
• ½ teaspoon red pepper flakes
• Juice from one small lemon
• ¼ cup chopped Italian parsley
• Freshly ground pepper

Method

1. Place the minced anchovies and ½ cup of olive oil in a small saucepan over medium-low heat.
2. Stir until the anchovies melt into the oil (about 3-5 minutes).
3. While the anchovies and oil are melding, finely chop the capers.
4. Remove the anchovy-infused oil from the heat and add the capers and red pepper flakes.
5. Then, pour in the remaining olive oil
6. Add the lemon juice.
7. Give everything a good stir.
8. Toss in the chopped parsley
9. Season to taste with freshly ground pepper. No extra salt necessary!

Recipe - Tomato and Chorizo Pasta Bake

Ingredients

• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely sliced
• 1 chilli, finely sliced
• 700g passata
• 1 large handful fresh basil leaves
• 1 tablespoon raw sugar
• 300g dried short pasta of your choice (I use macaroni or similar)
• 4 big handfuls Parmesan cheese
• 2 chorizo

Method

Go for it and multi-task of you're confident otherwise do in three parts

First cook the chorizo

• Preheat your oven to 200°C
• Cook the chorizo whole then when they have about 5 minutes to go take them out, slice them then return to the oven so they are browned on all sides

Second cook the sauce

• In an appropriately sized pan heat olive oil then add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour.
• Add passata and sugar and bring to the boil and simmer for around 20 minutes.
• Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and sugar

Cook the pasta

• Cook the pasta according to the packet instructions

Put it all together

• Toss the pasta with half of the tomato sauce and a handful of Parmesan through the drained pasta
• Get yourself an appropriately sized baking dish and rub it with a little olive oil.
• Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and scatter chorizos then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top.
• Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. 

Recipe - Silvia Colloca's Healthy Dairy-Free Pear, Sultana And Olive Oil Cake

INGREDIENTS

• 150g brown sugar
• 3 eggs
• 75ml olive oil
• 1 tsp ground cinnamon
• 1⁄2 tsp ground cloves
• seeds of 1 vanilla bean
• 170g self-raising flour, sifted
• 50g almond meal
• 100ml almond milk
• 50g raisins, soaked in grappa (or rum) for 30 minutes
• 3 bosc or corella pears, peeled and cut into eighths
• cinnamon sugar, for dusting

METHOD

1. Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.
2. Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.
3. Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.
4. Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.
5.  Serve dusted with cinnamon sugar and an espresso, in true Italian style.

Source link

Recipe - Fish Poached en Papillote

Ingredients

• 4 x 180g piece of boneless, skinless monkfish or snapper (or any other white fish)
• 1 clove garlic
• 2 anchovies
• 1 sprig lemon thyme
• 2 sprigs of parsley
• 2 tbsp capers
• 60ml extra virgin olive oil
• 80ml white wine
• Salt and pepper

Method

1. Preheat oven to 180°C and place four large pieces of baking paper on top of four large pieces of foil.
2. In a blender add the garlic, anchovies, herbs, olive oil and half the capers and blend.
3. Place one fish per baking paper with the herb paste both under an ontop (it will work out to be around (1-2 tsp) of the herb paste per fish.
4. Season the fish
5. Pour 20ml of white wine over each piece of fish and drizzle with a little olive oil.
6. Bring the two ends of the baking paper together to encase the fish, and crumple them together to seal. Tuck the other two sides underneath, then fold the foil over the fish, sealing the edges by crimping with your fingers. Repeat for the remainder.
7. Place the parcels on a baking tray and into the oven and cook for 10-15 minutes. Removed and place on plate, tear a hole in the top and serve.

Note: In the image we did this recipe in banana leaves. It was a bit of fun. The flavour was only tweaked slightly so i'll probably stick to the in-the-bag version.

Inspired by this recipe

Recipe - Sundried tomato sauce

The below is what you would need for sauce for 2.

I’ve often added fresh or smoked salmon (a combination also works well!)

Ingredients

• Extra virgin olive oil
• 2 cloves of garlic
• 8 ripe cherry tomatoes
• 1/2 dried chile
• 1/2 bunch of fresh Italian parsley
• 2 Tbsp. sun-dried tomato paste (adjust to taste)
• 1 glass white or rose wine
• Spaghetti

Method

Peel and finely slice the garlic, quarter the tomatoes, chop the chile very finely slice the parsley stalks, then roughly chop the leaves and put them aside for later.

Cook the spaghetti in boiling salted water according to package instructions. 

Place a large frying pan on a high heat. Add a generous swirl of olive oil, quickly followed by the garlic, tomatoes, chile, parsley stalks and sun-dried tomato paste. When fragrant add the wine. Simmer until sauce reduces and thickens. Finish with the chopped parsley leaves and a drizzle of extra virgin olive oil. 

Inspired by Jamie Oliver’s Blushing Spaghetti Vongole (which I can’t do due to Bryan’s shellfish allergy)

Recipe - Chocolate Cake with Nutella (or Peanut butter) Icing & Popcorn

Recipe - One Pan Roast Chicken

Ingredients

• 6 thyme sprigs, leaves picked
• 4 anchovies in oil, drained, chopped
• 2 teaspoons dried oregano
• 1 teaspoon chilli flakes
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• Finely grated zest of 1 lemon
• 8 chicken thighs (bone in, skin on)
• 800g baby kipfler potatoes, halved lengthways
• 100g speck or streaky bacon, cut into 5mm-thick batons
• 250g baby truss tomatoes

Method

1. Preheat the oven to 180C.
2. Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl (could even use a food processor). Add the chicken and turn to coat. 
3. Parboil the potatoes
4. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
5. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Cover with foil. Roast for a further 10-15 minutes or until tomatoes are cooked through.
6. Squeeze over roasted lemon juice to serve.

Inspiration - although changes made

Recipe - Zucchini And Haloumi Fritters

Ingredients

• 5 zucchini (650g), coarsely grated
• 100g smoked ham, torn into thin pieces
• 250g haloumi, coarsely grated
• 2/3 cup (100g) self-raising flour
• 1/3 cup (50g) plain flour
• 2 eggs, lightly beaten
• 1/2 cup chopped dill
• Pinch of dried chilli flakes, plus extra to serve
• 1 tbs extra virgin olive oil, plus extra to shallow-fry
• 1 bunch radishes, very thinly sliced
• 1 cup (180g) podded broad beans, blanched, refreshed, skins removed
• 200g snow pea shoots
• Green goddess dressing
• 1/2 bunch each mint, dill, parsley and tarragon, leaves picked
• Juice of 1/2 a lemon
• 1/2 cup (120g) sour cream
• 1/2 cup (140g) thick Greek-style yoghurt

Method

1. Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture
2. For the dressing, place all ingredients in a food processor, season, and whiz until smooth.
3. Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.

Source