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.

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.

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. 

Pistachio dukkah crusted salmon on smashed sweet potato and feta with beetroot purée

Ingredients:
1 Large sweet potato
50 Grams of feta cheese
3 Table spoon of olive oil
1 Thick fillet of Tasmanian salmon
1/4 Cup Pistachio Dukkah spice
1 Can of baby beetroot
1 Clove of crushed garlic
Salt and pepper


Method:


Sweet Potato and feta smash
1. Peel and chop sweet potato into 2cm cubes
2. Bring medium size pot of salted water to the boil, and add the cubed sweet potato. Boil for 7-10 mins or until you can cut the pieces in half easily with a butter knife. Don't over cook.
3.  Drain sweet potato in sieve/colander , and place back into pot. Crumble feta cheese over sweet potato. Then use a potato masher to mash mixture. Don't over mash.
4. Place 3-4 heaped tablespoons of mixture onto middle of plate.


Salmon
1. Coat Tasmanian salmon in Dukkah spice. Leave to rest for 30mins.
2. Add 1 tablespoon of olive oil in a pan and place over a medium flame.
3. Add salmon fillet.
4. Cook on one side for 3mins, then the other for 1min.
5. Remove salmon from pan and let rest for 3-4mins.
6. Slice into 1cm thick pieces.
7. Place 3 slices onto sweet potato mixture


Beetroot purée 
1. Drain can of baby beetroot and pour into blender.
2. Add crushed garlic clove (or 1 tea spoon of garlic paste)
3. Add t tables spoons of olive oil
4. Salt and pepper to taste
5. Blend on high until mixture is puréed. 
6. Drizzle table spoon of mixture over salmon.