Sunday, March 19, 2017

Melted Mozzarella Folded Omelet on Avo-Fetta Smash with Watercress, Baby Beetroot and Lemon Salad


Ingredients:
2 x Eggs
100g of "The Cheese Guy" fresh mozzarella, sliced in 2cm thick wedges
2 x Roma tomatoes, sliced thinly
1 x Avocado
3 x Heaped table spoons of crumbled feta
Handful of Dream Greens watercress
3 x Baby beetroots - quartered
1 x Thin slice of lemon
Paprika, cumin, garlic, salt and pepper
Toasted sourdough bread - optional

Method:
- With a fork, mash avocado into chunks. Add feta, cumin, garlic, salt and pepper as desired. 
- Saute the sliced tomatoes with a dash of olive oil on a medium heat until softened (approx 3-6mins). Set aside.
-  Crack two eggs into a bowl and whisk until whites and yokes are well combined. Poor eggs into pre-heated non-stick pan. Cook on low-to-medium heat. After 30 seconds of cooking, add mozzarella and tomato. Cook for another 1-3 minutes and then roll up omelette in pan. Cook for another 30 seconds and then place omelette on chopping board.
- Slice omelette diagonally into 4cm-5cm sliced.
- For watercress salad, combine baby beetroot and watercress. Add slice of lemon when serving.
- Sprinkle with paprika, plate salad, avocado and serve.



Sunday, February 26, 2017

Wilted baby kale on sourdough with goat's cheese, garlic infused olive oil and chili flakes




Ingredients
Crusty sourdough bread
Dream Greens baby kale (about 100g)
Joan of Arc goat's cheese
Cobram Estate garlic infused olive oil
Chili flakes



Method:
Heat 2 teaspoons of garlic infused olive oil in a pan. Add 100g of baby kale and cook on a medium heat until the kale has wilted.

Place the kale on toast, add the goat’s cheese and complete with chili flakes

 



Thursday, February 2, 2017

Roast Potato Salad with Paprika Eggs, Caramelised Onions and AeroFarms Watercress + Peri-Peri dressing


- Boil Desiree potatoes in salted water until soft
- Place potatoes on a tray. Drizzle generously with olive oil and bake at 220 degrees until the skins are crisp (approx 30mins). Remove from oven and halve potatoes
- Boil eggs in water for 10mins. Remove and shell. Quarter eggs and sprinkle lightly with paprika
- Take a small onion and slice thinly. Add sliced onion to a frying pan on a low-medium heat with a little olive oil. Saute until onions are caramelised.
- For the dressing, mix 1/4 cup of Nando's Peri-Peri dressing with 2 tablespoons of olive oil. Mix well
-  Add potatoes and egg to watercress. Top with the onion and dressing.

Sunday, March 23, 2014

Trevally with chilled baked beetroot Jenga and basmati rice salad with dill, mint and lemon.


1 X fillet of trevally
1 X large beetroot
1 X cup of basmati rice
1 X lemon
1 X sprig of fresh dill
1 X teaspoon of dried mint
Juice of half a lemon
Pine nuts (optional)
Normal flour
Salt, pepper

Trevally:
Lightly dust trevally with flour.
Heat olive oil in pan on medium-high flame. Add trevally and cook for 3-4 minutes on one side and 2-3 minutes on the other.

Beetroot:
Peel and cut fresh beetroot into wedges 2cm x 2cm x 8cm. Boil in chicken stock for 10-15 minutes until cooked. Remove from water and chill in fridge. Season with salt and pepper to taste.

Rice:
Cook Basmati rice in rice cooker. Remove into bowl. Add dill, mint and lemon. Place in fridge to chill.


Saturday, March 22, 2014

New York Pastrami on Rye


Ingredients:
Helga's unsliced Sweet & Sour Rye bread with Caraway (KA NSW)
Eden sauerkraut
American mustard
Whole egg mayonnaise
Solomon butcher New York Pastrami

Method:
- Mix one cup of sauerkraut with 1 heaped tablespoon of mayonnaise
- Slice bread into 2cm thick slices
- Place 4 slices of the pastrami on once slice of bread. Add pastrami, sauerkraut and mustard.

Serve with side of pickles and coleslaw.

Sunday, November 10, 2013

Butterscotch Challah Bread and Butter Pudding


Ingredients:
Pudding
1 x Challah, sliced (see previous recipe)
5 x eggs
400ml milk
300ml pouring cream
50g butter
180g caster sugar
1 x teaspoon vanilla essence
50g sultanas
1 x teaspoon cinamon
5 x Cardamom pods (optional)
Orange marmalade (optional)


Butterscotch
1/2 cup brown sugar
50g butter

Method
Lightly butter a 2ltr baking dish. Then, butter the slices of challah on each side and layer half the slices onto tray so the tray is fully covered. Sprinkle sultanas over this layer of bread.

In a bowl, whisk eggs and sugar together until mixture turns pale. Set aside.

In a heavy based pot over medium heat, pour in milk and cream plus vanilla essence and cardamom. Bring mixture to just before boiling point and then turn down to a low heat. Let simmer for 5-8mins. Then, taking out the cardamom pour mixture over the egg mixture in other bowl. Whisk lightly to combine.

Pour half the mixture over the bread in the tray. Then, press bread down with your hands so it absorbs the mixture. Place remaining slices of bread on tray, layering to cover bottom layer. Pour remaining mixture over bread and repeat previous step of allowing bread to soak up mixture.

Sprinkle cinnamon over top and cover with aluminium foil. Place in preheated oven on 180deg. Bake for 15mins with foil on, and the for another 15mins with foil removed.

Remove from oven and let cool.

For butterscotch topping, pour brown sugar into pot over a medium-high heat with a teaspoon of water. Once sugar starts to caramelise, add butter and let melt into sugar. Stir to combine for about 2 minutes. Then, pour hot mixture over pudding. Let cool for 30mins.

Serve with orange marmalade if desired.


Challah Bread


Ingredients
7 cups plan flour
2 x 7g packets of dry yeast
1 x egg, beaten
1/2 cup canola oil
1 x table spoon salt
3/4 cup sugar + 1 tablespoon
2 x cups warm water
Egg wash (1 egg beaten with 1/4 cup water or milk)

Method
Combine yeast, warm water and tablespoon of sugar in a warmed bowl. Let sit for about 10 mins, when mixture will be foamy.

Add the rest of the sugar, salt and 3.5 cups of the flour. Mix well.

Add egg and oil and mix until combined. Then start to mix in the remaining 3.5 cups of flour. When the mixture pulls away from the side of the bowl, place onto floured bench. Kneed for 10mins until dough is elastic. Then, place dough in an oiled bowl turning the dough so it is covered with oil. Cover loosely with plastic wrap and place in a warm area (turn on oven for about 30sec - 1min. Turn off and place bowl with dough in it). Leave for 2 hours to rise, but punch dough down every 30 mins).

After 2 hours, place dough onto floured surface. Pre-heat oven to 190deg.

Cut dough into 2. These will make the 2 challot. With each half, divide into 3 pieces and then roll out into snakes. Braid the three lengths into a loaf. Repeat for the 2nd loaf.

Cover the loaves for 30mins with a tea towel or plastic wrap and let rise again.

Brush egg wash over each loaf and place onto pizza stone of baking tray with baking paper. Then, place in oven for 25mins. Afterwards, turn off oven and leave loaves for another 5-10mins before taking out.

Let cool.


Tuesday, October 22, 2013

Potato Gnocchi in Honey Roasted Pumpkin and Spinach Sauce





Ingredients:
4 x Large desiree potatoes
1 x Cup of flour
2 x Large eggs
1/2 Butternut pumpkin
2 x Tbls of honey
1/4 Tsp cinnamon
1 Tsp grushed garlic
Olive oil
250ml cream
1/2 Cup of spinach
Butter

Method
Gnocchi:
Boil whole potatoes in a pot of salted water until you're able to pierce with a knife. Don't over boil. Remove potatoes from water and remove skin by using a clean tea towel. Then, using a fine sive, mash potatoes through it into bowl. Create a well in the middle of the potato and crack the eggs into it. Slowly mix the surrounding potato into the eggs. Don't over mix. Once combined, start to add flour. Once slightly combined, poor mixture onto floured surface and start to lightly knead until dough becomes elastic. You may need to add more or less flour. Roll dough into long snake and cut small 3cm long pieces from it. Press gnocchi with back of fork if you wish. Then, in a pot with boiling salted water, throw 10 or so pieces of gnocchi in at one time. Boil for around 3mins. Remove with a slotted spoon and dry on kitchen towel.

Pumpkin sauce
Pre-heat oven to 200 deg. Cut the pumpkin into large chunks. Place honey, garlic and a splash of water and olive oil in to a jug and place in microwave on high for around 30 secs. Then, place pumpkin into baking tray and pour honey mixture over. Season with salt and pepper and then place in oven for about 20-30mins. Once pumpkin is starting to brown, remove from oven and place (with skin removed) into a blender. Add cream, cinnamon, another splash of olive oil and a splash of water and blend until well combined.

In a heavy based saucepan over high heat, add olive oil (and some butter if you want), plus gnocchi and spinach leaves. Saute gnocchi until it starts to go slightly golden. Add pumpkin sauce and saute for another 2-3mins. Serve with Parmesan cheese.



California Rolls


Ingredients
(Recipe originally from here / slightly adapted)

Serves: 8

Rice
1 cup uncooked short grain white rice
1 cup (250ml) water
1/4 cup (60ml) rice vinegar
1 tablespoon white sugar

6 x Dyna-Sea brand immitation "crab" sticks (Kosher)
1/4 cup mayonnaise
8 sheets nori (dry seaweed)
1 cucumber, cut into thin strips
2 avocados, pitted, peeled and sliced the long way
Wasabi
Pickled ginger

Directions

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour

Rice: Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well and place in a covered saucepan or rice cooker with water. Bring to a boil then reduce heat to a simmer and cover the saucepan. Allow the rice to simmer until the top looks dry; about 15 minutes. Turn off the heat and let stand for 10 minutes to absorb the rest of the water. Alternatively, you can use a rice cooker.

Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved then stir the mixture into the cooked rice until well combined. Allow the rice to cool then set aside. To speed up the process, place the rice in the freezer. For faster cooling, spread the rice against the sides of the bowls for even distribution.

Roll:
Roll the sushi cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down on the plastic wrap. With wet fingers firmly pat a thin even layer of prepared rice over the nori, leaving 6mm uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
Making an horizontal indent across the first quarter of the rice, spread the mayonaise and the wasabi across it. Following this, place 2 or 3 long cucumber spears, 2 or 3 slices of avocado and about 1 tablespoon of crab sticks in a line across the nori sheet about 6mm from the uncovered edge.

Pick up the edge of the bamboo rolling sheet then fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a cylinder about 4cm in diameter.
Once the sushi is rolled wrap it in the mat and gently squeeze to compact it tightly.
Cut each roll into 2cm pieces with a very sharp knife dipped in water.

Tuesday, October 8, 2013

FishN'Chips


FishN'Chips with with orange and dill salad and green sauce.

Ingredients
1 X Large potato (Old Dutch)
1 X Cup of plain flour
1 X Egg
100ml Light beer
1 X Fillet of meaty white fish
1/2 Naval orange
2 X Dill pickled cucumbers
1 X Bunch of Dill
1 X Table spoon of capers
1 X Table spoon of sugar (optional)
1/4 Teaspoon spoon minced garlic
2X Table spoons of olive oil
1/2 Cup whole egg mayonnaise
Fresh thyme sprigs (garnish)
Canola oil for frying

Method

Green dill sauce (credit to L.Rosenzweig for recipe)
In a food processor, blend pickles, dill (removed from stems), capers, sugar, garlic  and olive oil. Then pour mixture into mortar and pestle and mix for about 1 minute. This is optional. Spoon mixture into bowl and add the mayo. Leave in fridge for around 30mins plus.

Potato strips
Using a vegetable peeler, peel skin from potatoes and wash. The start peeling long slices of the potato. Fill bowl with cold water and let potato strips soak for around 30mins. Then, rinse again with water several times to remove excess starch. Pat dry with paper toweling. Now, in a large wok heat canola oil - about 6cm in depth. Once oil is hot (place bread crumb in oil - it will sizzle if oil is ready), place potatoes in oil and cook until the edges start to go dark brown and they seem crisp. Remove with slotted spoon onto paper toweling.

Fish
Slice fish into cubes (about 5cm long). For beer batter, mix flour and egg together with fork. Once combined, add beer. Stir until smooth. Then, place in fridge for 30mins. To cook, place fish cubes into batter and then into the hot oil. Cook until fish looks golden brown (about 3-5mins). Remove fish and place onto paper toweling. 
Orange salad
Roughly cut orange segments into 2cm x 2cm pieces. Combine dill (removed from stems) with orange and mix together.

Garnish with fresh thyme sprigs and lemon wedges.

Sunday, September 15, 2013

Deconstructed "Turducken"

- Roast Turkey in"Jack Daniel's Honey SmokeHouse" BBQ sauce with cranberry, star Anise and cardamom conserve
- Cold smoked chicken on pea and mint puree
- Duck a l'Orange 


Saturday, September 7, 2013

Tomato, Bocconcini and Basil on Toasted Sourdough


Ingredients
- 1 Tub of Fresco brand Bocconcini
- 3 Sweet Tomatoes
- Bunch of fresh basil
- Glick's sourdough bread
- Sweet balsamic vinegar
- Extra virgin olive oil



Wednesday, August 14, 2013

Cheese and Mushroom Centred Arancini with Napoli Relish


Ingredients
1 cup Arborio Rice
2 - 4 cups Massel "chicken" stock
50g Butter
1 Large onion
2 Teaspoons of garlic paste
2 Tablespoons of grated parmesan cheese
1 Cup of grated mozzarella cheese
1 Cup of diced shitake mushrooms
1/2 Teaspoon of oregano
1 cup of plain flour
1 egg
1 cup of bread / panko / corn crumbs
1 can tinned chopped tomatoes
1 cup of Dolmio classic tomato pasta sauce
2 Tablespoons of olive oil
Canola oil for frying
Salt and pepper

Method:
In non-stick pan over medium heat, add olive oil and butter plus diced onion and garlic paste. Saute until onion is translucent - about 3-5mins.
Add rice and coat well with onion and garlic. When rice starts to slightly brown add a little bit of the chicken stock. Once stock is soaked up continue to add remaining stock until fully absorbed. Add parmesan cheese to rice and turn off heat. Stir rice until cheese is combined. Poor rice into large bowl and place in fridge for 2-3 hours.

Crack egg into bowl. Add about 1/3 cup of water and whisk until combined. Place flour and crumbs onto separate bowls.

Mix grated mozzarella cheese and finely diced mushrooms together.

Take a golf ball sized ball of the risotto mixture. Flatten in palm of hand and then add about a teaspoon of cheese/mushroom mixture. Fold rice around until cheese is covered and you have a ball  shape. Dip into flour, then egg and then finally crumbs. Place arancini balls in fridge for 1 hour.

To cook, deep fry the arancini in canola oil that is on a medium/high heat. Place on paper towel afterwards to absorb excess oil.

For Napoli relish, saute a coarsely chopped onion in olive oil for 2-3 minutes. Now add Dolmio sauce and tinned tomatoes. Turn heat down and let simmer for 10-15 minutes or until liquid is reduced. Serve on side of arancini.


Monday, August 5, 2013

Pita bread

Mediterranean Almond Crusted Salmon with Citrus and Ricotta Stuffed Zucchini Flowers


Ingredients:
- Fillet of salmon
- Zucchini flowers
- 1/3 Cup Blue Bay ricotta cheese
- 1 Small blood orange
- 1 lemon (and zest)
- 1 egg
- 1 cup water
- 1/2 cup corn flour
- 2 Tablespoons of plain flour
- Snow pea sprouts
- Mediterranean almond crumbs from Pilpel Fine Foods (www.pilpelfinefoods.com)
- 1 Teaspoon of sugar
- Salt, pepper
- Canola oil for frying

Method

Salmon:
Remove skin from salmon. Place salmon in almond crumb mixture and coat all sides. Then wrap in plastic wrap and place in fridge for 1 hour or overnight. Once ready, take salmon from fridge an leave out for about 30mins if possible. Then, pour about 1 tablespoon of canola oil into a non-stick frying pan over medium heat. Place salmon in pan and cook for 3 minutes on one side and 1-2 minutes on the other.

Zucchini flowers:
For the ricotta stuffing - peel and finely dice the blood orange. Place in bowl with ricotta cheese, lemon zest, juice of half a lemon, 1/4 teaspoon of salt and sugar. Mix together and then set aside.

Wash zucchini flowers to remove any bugs/dirty. Spoon in 1 heaped teaspoon of the mixture into each flower and then twist petals together to seal.

For the batter, whisk water and egg together. Then add corn flour and plain flour and mix together with a butter knife. The mixture should still have lumps in it.

Add canola oil to pan for deep frying and place over medium high heat. Drop a bread crumb into oil to see if ready.

Place zucchini flower into batter and coat well. Then immediately place zucchini flower into oil. Fry for about 2-3 minutes. Then remove from oil and place on paper towel to absorb excess oil.

Slice salmon into thick pieces and place on snow pea sprouts. Place a couple of the stuffed zucchini flowers on top.


Tuesday, June 25, 2013

Shuk HaCarmel Cold Grilled Vegetable Salad with Goat's Fetta and Cruv Adom

Ingredients bought from Tel Aviv's Shuk HaCarmel (Carmel Market)

Ingredients:
6 x Mini eggplants / aubergines - cut into halves
1 x Mini red capsicum 
1 x Large green chili - cut into strips (remove seeds if you want less heat)
- Goat's feta cheese
- Market bought olive/coriander/bell pepper/chili mix
- Cruv adom (red cabbage coleslaw salad)

Method:
1. Add olive oil to a grill plate and place on medium heat. 
2. Slice mini eggplants in half and place flesh side down on grill. Also add green chili strips
3. Grill vegetable for 6-8 minutes on either side. 
4. Remove vegetables from grill and place in fridge.
5. Place fork in mini capsicum and place over a gas stove flame for about 7-10mins. 
6. Remove capsicum from stove and slice in half. Then add to already grilled vegetables in fridge
7. Once vegetables have cooled, place on plate with other ingredients and served.

NB: The goats cheese I bought was interesting - it had a greek yogurt taste to it. If you're in Melbourne, use Blue Bay feta. 

Shuk HaCarmel (Carmel Market, Tel Aviv)

It is perhaps unfair that Shuk HaCarmel doesn't have the same level of 'street cred' as Machane Yehuda in Jerusalem. Walking down one of its main thoroughfares, I found several shops selling different kinds of 'mini vegetables'. From here, I went and sampled the various types of cheeses on offer. I was like a kid in a candy (or cheese) store. While people living in Israel take having kosher products almost everywhere, it is a novelty for someone like me, living in the diaspora to be able to enter stores that only sells kosher cheese! 

Tuesday, April 23, 2013

Brisket


Simple and somewhat odd recipe - but it works.

Ingredients:
Brisket
350ml Coca Cola
1 X Tbsp Osem chicken stock powder
250ml Tomato sauce/ketchup

Method:
Heat oven to 140 degrees
Mix Coca Cola, chicken stock powder and tomato sauce together.
Poor mixture into heavy base pot. Add brisket.
Cover top of pot with aluminium foil. Then place lid on.

Place in oven for 3-4 hours.

Let rest for 20mins before serving.

Sunday, April 21, 2013

Salmon And Mushroom Pie with Parmesan Crust And Pickled Chili Salad


Ingredients
Pie:
2 X Large baked salmon fillets - could be leftovers
1 X Can chopped mushrooms
1/2 Red/spanish onion - thinly sliced
1 1/2 Cup of milk
1/4 Cup of flour
1 X Tsp chopped garlic
1/4 Cup grated motzarella cheese
1 X Tbsp grated Parmesan cheese

Crust:
1 1/2 Cup of plain flour
1/2 Cup of margarine/butter (cold)
1/4 Cup ice water
1 X Tsp salt

Salad:
Baby cos lettuce
Pickled chili
Olives
Tomato
Red wine vinegar dressing

1 X 20cm Square baking dish

Method:

Pie Crust:
Place flour and margarine (or butter) and salt in a food processor. Pulse until in mixture resembles bread crumbs. Poor mixture into bowl and make well in the center. Slowly, start to mix in ice water with a butter knife until mixture is roughly combined - but not like a dough - it should just form clumps.

Poor mixture onto floured surface and start to kneed/combine with hands. Only kneed for around 30secs - 1 minute. Dough should form a smooth-ish ball. It's important not to over-kneed as gluten will start to form.

Wrap dough in plastic wrap and place in fridge for 2 hours (or preferably overnight). Take dough out of fridge and place on floured surface. Split dough into 2 equal pieces.

On floured surface, roll out dough with a rolling pin until it's large enough to line the square baking tin - approx 3mm thick i.e. thin crust pizza base thickness. 

Once tin is lined with dough, place a sheet of baking paper over the dough and poor rice on top of paper. This will stop the dough from expanding. Bake for 5-8 mins on 180 degrees

Take tin out of oven.

To make pie top, roll dough again to same thickness as above. Place over pie once mixture has been added. 

Filling:
In a pot over medium heat, add either butter, margarine or olive oil. TBC.... 



Tuesday, April 9, 2013

T-Bone Steak with Beetroot Polenta and Garlic Mash Potatoes


Ingredients:
1 x 300g "T-bone" steak
1 x large 'nadine' potato
100g polenta
100ml beetroot juice (from can)
3/4 tbl spoon mayonaise
Garlic powder
Olive oil
Salt
Pepper

Method:
Steak - Marinade overnight in bbq sauce. Heat heavy based pan with olive oil until hot. Reduce heat to medium and place steak in pan. Cook for 6-8 minutes and turn. Cook for another 5 minutes for medium.
Remove from pan and let rest for 5 mins.

Mash potato - Place potato in bowl. Cover with plastic wrap and place in microwave. Select the baked potato option. Once cooked, remove potato from microwave and mash with fork. Add mayo, garlic powder, salt and pepper until combined.

Beetroot polenta - Google how to cook polenta. Add the juice from a can of beetroot to the water the polenta is cooking in.

Serve.

Monday, December 31, 2012

Hummus Im Bassar - (Hummus with meat) and BBQ bread



Hummus ingredients:
- 600ml Chickpeas
- 50-100ml Tahini
- Roughly 100ml olive oil
- Juice of one lemon
- 2-3 Roasted garlic cloves - crushed

Meat ingredients:
- 400g premium beef mince
- 1/2 Large brown onion, finely diced
- 1 Can of crushed tomatoes
- 100ml Dolmio classic tomato pasta sauce
- 1 Heaped teaspoon of choped garlic paste
- 1/2 Teaspoon of cumin
- 1/4 Teaspoon of paprika
- 1/4 Teaspoon of cinnamon 
- Olive oil
- Salt and pepper to taste

Garnish: 
Pine nuts, olive oil and paprika

Hummus method:
Place all ingredients in a food processor and blend until combined to your desired consistency. Don't over process.

Meat method:
Place an heavy based pan over a medium/high heat. Add oil. When hot, add diced onion. Stir for 1 minute, then reduce heat to medium and add garlic. Continue to stir for another 3 minutes. Add meat to pan and brown for 2 minutes. Then add all other ingredients and continue to cook for 5 minutes. Reduce heat to low-medium. Cover pan and let simmer for 5-8 minutes or until liquid has been reduced. 

Serving:
Spoon hummus onto a dinner plate. Make space in the centre and add meat. Top with hummus with pine nuts, olive oil and paprika. Alternatively, you could use flat leaf parsley, diced eggplant, za'atar, seasame seeds, etc... 





Sunday, July 15, 2012

Scrambled Eggs on Blue Bay Feta and Avocado Topped With Smoked Ocean Trout, Dill and Icelandic Black Caviar (OU).


Ingredients:

2 x Slices of toasted crusty French bread
Half a tomato
1 x Field mushroom
Handful of baby spinach leaves
1 x Tablespoon of Blue Bay feta in olive oil
Half an avocado
Smoked ocean trout
Dill
Icelandic Caviar
2 x Large eggs
2 x 20mls Milk
Olive oil
Sea Salt
Pepper

Method
1. Toast bread
2. Add olive oil to pan and place on medium heat. Add spinach leaves and cook for 1min. Add sea salt and pepper to taste. Add to plate
3. Sauté half tomato and mushroom in pan with oil for 3-5 mins. Add to plate
4. Spoon feta onto bread. Then slice half avocado into strips and place on feta
5.  Briefly beat eggs and milk together
6. Add egg mixture to pan with olive oil and stir eggs while cooking over high heat
7. Remove eggs from pan and poor over bread
8. Add trout, dill and caviar on top
9 Serve

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.

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.