tag:blogger.com,1999:blog-41701419062949918262024-03-05T23:30:38.073+11:00Soberman FoodA kosher food blog.Unknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4170141906294991826.post-87744976082443935522017-03-19T08:16:00.000+11:002017-03-19T08:16:18.179+11:00Melted Mozzarella Folded Omelet on Avo-Fetta Smash with Watercress, Baby Beetroot and Lemon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW-cvfiB74UbzRKX9ppBqn4C0-UfrcHQowtX4cOr5YzcYEe_3aABJWBKPAowxuPEwZ5u_0kIwplPI_uoLH1H9tfZoSQSvfkSdcGkF9K8TuzM07eQgIISTeR1NHGiUe5fFGYpJm5wWKYs/s1600/Egg+swirls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW-cvfiB74UbzRKX9ppBqn4C0-UfrcHQowtX4cOr5YzcYEe_3aABJWBKPAowxuPEwZ5u_0kIwplPI_uoLH1H9tfZoSQSvfkSdcGkF9K8TuzM07eQgIISTeR1NHGiUe5fFGYpJm5wWKYs/s640/Egg+swirls.jpg" width="640" /></a></div>
<br />
<u><b>Ingredients:</b></u><br />
2 x Eggs<br />
100g of "<a href="http://www.thecheeseguy.com/mozzarella" target="_blank">The Cheese Guy</a>" fresh mozzarella, sliced in 2cm thick wedges<br />
2 x Roma tomatoes, sliced thinly<br />
1 x Avocado<br />
3 x Heaped table spoons of crumbled feta<br />
Handful of <a href="http://dreamgreens.com/product/watercress/" target="_blank">Dream Greens</a> watercress<br />
3 x Baby beetroots - quartered<br />
1 x Thin slice of lemon<br />
Paprika, cumin, garlic, salt and pepper <br />
Toasted sourdough bread - optional <br />
<br />
<u><b>Method:</b></u><br />
- With a fork, mash avocado into chunks. Add feta, cumin, garlic, salt and pepper as desired. <br />
- Saute the sliced tomatoes with a dash of olive oil on a medium heat until softened (approx 3-6mins). Set aside.<br />
- 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.<br />
- Slice omelette diagonally into 4cm-5cm sliced.<br />
- For watercress salad, combine baby beetroot and watercress. Add slice of lemon when serving.<br />
- Sprinkle with paprika, plate salad, avocado and serve.<br />
<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-43873187948070386502017-02-26T05:17:00.002+11:002017-02-26T05:19:09.894+11:00Wilted baby kale on sourdough with goat's cheese, garlic infused olive oil and chili flakes<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Ingredients<br />
Crusty sourdough bread <br />
<a href="http://www.dreamgreens.com/" target="_blank">Dream Greens</a> baby kale (about 100g)<br />
<a href="http://www.dcicheeseco.com/ourcheese/product/joan-of-arc-brand/goat-cheese" target="_blank">Joan of Arc</a> goat's cheese<br />
<a href="https://cobramestate.com.au/product/garlic-infused-extra-virgin-olive-oil/" target="_blank">Cobram Estate</a> garlic infused olive oil<br />
Chili flakes<br />
<br />
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<br />
Method:<br />
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.<br />
<br />
Place the kale on toast, add the goat’s cheese and complete with chili
flakes<br />
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<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-3398285472536243792017-02-02T11:42:00.001+11:002017-02-02T11:43:03.308+11:00Roast Potato Salad with Paprika Eggs, Caramelised Onions and AeroFarms Watercress + Peri-Peri dressing <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRN1nkY5R261q1bdEtOWRE-YO3ap9Jrar2ZYHNRl_EkGt2SqvNqAAyxG2PEk0DqEs8o7uOo4AHc9dme3JvQsBkf1kAl7wONW7VZGB_qMuUMkACMo7LHX8E4dBbxuhUnWDbJfGkTehmbU/s1600/20170129_191119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRN1nkY5R261q1bdEtOWRE-YO3ap9Jrar2ZYHNRl_EkGt2SqvNqAAyxG2PEk0DqEs8o7uOo4AHc9dme3JvQsBkf1kAl7wONW7VZGB_qMuUMkACMo7LHX8E4dBbxuhUnWDbJfGkTehmbU/s640/20170129_191119.jpg" width="640" /></a></div>
<br />
- Boil Desiree potatoes in salted water until soft<br />
- 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<br />
- Boil eggs in water for 10mins. Remove and shell. Quarter eggs and sprinkle lightly with paprika<br />
- 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.<br />
- For the dressing, mix 1/4 cup of Nando's Peri-Peri dressing with 2 tablespoons of olive oil. Mix well<br />
- Add potatoes and egg to watercress. Top with the onion and dressing.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-12219547606774073062014-03-23T17:34:00.002+11:002014-05-17T21:32:24.845+10:00Trevally with chilled baked beetroot Jenga and basmati rice salad with dill, mint and lemon.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4j0GlmOZqSLOaPhFh5ygMUrQPQrlRGcIws0Lrb6leAIrD2HDfiiiMuQcHxqbLEKPRG6E-laT5KMQJINLA3qea-L6eiJ9JKu-r-4q80F7hRMipSRx1nz9z6c-dSoqc7XC0qpMsQHYHRc/s1600/Trevally+and+beetroot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4j0GlmOZqSLOaPhFh5ygMUrQPQrlRGcIws0Lrb6leAIrD2HDfiiiMuQcHxqbLEKPRG6E-laT5KMQJINLA3qea-L6eiJ9JKu-r-4q80F7hRMipSRx1nz9z6c-dSoqc7XC0qpMsQHYHRc/s1600/Trevally+and+beetroot.jpg" height="356" width="640" /></a></div>
<br />
1 X fillet of trevally<br />
1 X large beetroot<br />
1 X cup of basmati rice<br />
1 X lemon<br />
1 X sprig of fresh dill<br />
1 X teaspoon of dried mint<br />
Juice of half a lemon<br />
Pine nuts (optional)<br />
Normal flour<br />
Salt, pepper<br />
<br />
Trevally:<br />
Lightly dust trevally with flour.<br />
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.<br />
<br />
Beetroot:<br />
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.<br />
<br />
Rice:<br />
Cook Basmati rice in rice cooker. Remove into bowl. Add dill, mint and lemon. Place in fridge to chill.<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-57393351721124482042014-03-22T21:50:00.001+11:002014-03-22T21:50:10.756+11:00New York Pastrami on Rye<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8LPM4qw5IHDoL2Xb_kEcozwSvpL8XsWm4GbG-l-g4m_aA7w5ZXVWUkK_1krl1bbqAYAK2cf3o-GkDHlyjJ0K7xecg0C02fky1AbisoZv6PhjWhll0WcnJr1v9HtoEFJzA3JewpBKI78/s1600/Pastrami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8LPM4qw5IHDoL2Xb_kEcozwSvpL8XsWm4GbG-l-g4m_aA7w5ZXVWUkK_1krl1bbqAYAK2cf3o-GkDHlyjJ0K7xecg0C02fky1AbisoZv6PhjWhll0WcnJr1v9HtoEFJzA3JewpBKI78/s1600/Pastrami.jpg" height="512" width="640" /></a></div>
<br />
<b>Ingredients:</b><br />
Helga's unsliced Sweet & Sour Rye bread with Caraway (KA NSW)<br />
Eden sauerkraut<br />
American mustard<br />
Whole egg mayonnaise<br />
Solomon butcher New York Pastrami<br />
<br />
<b>Method:</b><br />
- Mix one cup of sauerkraut with 1 heaped tablespoon of mayonnaise<br />
- Slice bread into 2cm thick slices<br />
- Place 4 slices of the pastrami on once slice of bread. Add pastrami, sauerkraut and mustard.<br />
<br />
Serve with side of pickles and coleslaw.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-27732532933212795032013-12-05T19:20:00.001+11:002013-12-05T19:20:12.526+11:00BBQ Rainbow Trout with Safron and 4 Veg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTS4FrlX50MwluyziM7CWjB8VakB1CRs3cYKkICdBijQ1p66tBTQmQR4At3feNFQ8ebTzkvZyUDCjcJPnDX-8pdmXQjvLCED7hyphenhyphenkL1jUZv3MI-XlLIzjIsJr03HKewqcJ0DGKe_PSyBg/s1600/Fish+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTS4FrlX50MwluyziM7CWjB8VakB1CRs3cYKkICdBijQ1p66tBTQmQR4At3feNFQ8ebTzkvZyUDCjcJPnDX-8pdmXQjvLCED7hyphenhyphenkL1jUZv3MI-XlLIzjIsJr03HKewqcJ0DGKe_PSyBg/s640/Fish+3.jpg" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<i>Fish</i><br />
1 x 500g Rainbow Trout<br />
1x Lemon, Thinly Sliced<br />
4 x Sprigs of Rosemary<br />
4 x Small Pickled Onions, Thinly Sliced<br />
1/4 Teaspoon of Saffron<br />
Salt and Pepper<br />
Olive Oil<br />
4x Skewers<br />
<br />
<i>Salad</i><br />
2 x Diced Tomatoes<br />
1/2 Diced Continental Cucumber<br />
1/2 Diced Avocado<br />
1/4 Diced Red Onion<br />
1 Teaspoon of Capers<br />
1 Diced Hard Boiled Egg<br />
1 Teaspoon Whole Egg Mayonnaise<br />
<br />
<b><u>Method</u></b><br />
Place sliced lemon, safron, pickled lemon, 1/2 rosemary sprigs into cavity of fish. Cut 3 scores on each side of the fish. Thread skewers to close cavity. Also use remaining sprigs of rosemary with skewers. Drizzle with olive oil and sprinkle salt and pepper over fish for taste. Leave in fridge for 30mins - 1hr.<br />
<br />
Using a coal/wood BBQ, wait until coals are white hot. Place fish on grill and cook for about 10-12mins on first side followed by 5mins on the other. Cook with lid on.<br />
<br />
For salad, place tomato, cucumber, avocado, red onion and egg into a bowl. Add mayonnaise and a little olive oil. Add a teaspoon of lemon juice also if desired. Then, add mayonnaise. Stir and serve. Sprinkle capers on top.<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-64336377619396042382013-11-10T11:24:00.002+11:002013-11-10T11:25:08.211+11:00Butterscotch Challah Bread and Butter Pudding<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><u>Ingredients:</u></b><br />
Pudding<br />
1 x Challah, sliced <a href="http://www.sobermanfood.com/2013/11/challah-bread.html" target="_blank">(see previous recipe)</a><br />
5 x eggs<br />
400ml milk<br />
300ml pouring cream<br />
50g butter<br />
180g caster sugar<br />
1 x teaspoon vanilla essence<br />
50g sultanas<br />
1 x teaspoon cinamon<br />
5 x Cardamom pods (optional)<br />
Orange marmalade (optional)<br />
<br />
<br />
Butterscotch<br />
1/2 cup brown sugar<br />
50g butter<br />
<br />
<b><u>Method</u></b><br />
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.<br />
<br />
In a bowl, whisk eggs and sugar together until mixture turns pale. Set aside.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Remove from oven and let cool.<br />
<br />
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.<br />
<br />
Serve with orange marmalade if desired.<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-88888078777764841472013-11-10T10:45:00.001+11:002013-11-10T11:24:49.580+11:00Challah Bread<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><u>Ingredients</u></b><br />
7 cups plan flour<br />
2 x 7g packets of dry yeast<br />
1 x egg, beaten<br />
1/2 cup canola oil<br />
1 x table spoon salt<br />
3/4 cup sugar + 1 tablespoon<br />
2 x cups warm water<br />
Egg wash (1 egg beaten with 1/4 cup water or milk)<br />
<br />
<b><u>Method</u></b><br />
Combine yeast, warm water and tablespoon of sugar in a warmed bowl. Let sit for about 10 mins, when mixture will be foamy.<br />
<br />
Add the rest of the sugar, salt and 3.5 cups of the flour. Mix well.<br />
<br />
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. <b><u>Turn off</u></b> and place bowl with dough in it). Leave for 2 hours to rise, but punch dough down every 30 mins).<br />
<br />
After 2 hours, place dough onto floured surface. Pre-heat oven to 190deg.<br />
<br />
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.<br />
<br />
Cover the loaves for 30mins with a tea towel or plastic wrap and let rise again.<br />
<br />
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.<br />
<br />
Let cool.<br />
<br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-73835350877634267992013-10-30T10:08:00.000+11:002013-11-10T13:16:38.479+11:00Sydney Fish Market<div class="separator" style="clear: both; text-align: center;">
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Photos taken with HTC One XLUnknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-123297976441877652013-10-22T23:02:00.001+11:002013-10-22T23:02:27.599+11:00Potato Gnocchi in Honey Roasted Pumpkin and Spinach Sauce<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
Ingredients:<br />
4 x Large desiree potatoes<br />
1 x Cup of flour<br />
2 x Large eggs<br />
1/2 Butternut pumpkin<br />
2 x Tbls of honey<br />
1/4 Tsp cinnamon<br />
1 Tsp grushed garlic<br />
Olive oil<br />
250ml cream<br />
1/2 Cup of spinach<br />
Butter<br />
<br />
Method<br />
Gnocchi:<br />
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.<br />
<br />
Pumpkin sauce<br />
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.<br />
<br />
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.<br />
<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-69701335705780734662013-10-22T21:00:00.003+11:002013-10-30T13:28:08.211+11:00California Rolls<div class="separator" style="clear: both; text-align: center;">
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<br />
Ingredients<br />
(Recipe originally from <a href="http://allrecipes.com.au/recipe/16698/california-sushi-roll.aspx" target="_blank">here</a> / slightly adapted)<br />
<br />
Serves: 8<br />
<br />
Rice<br />
1 cup uncooked short grain white rice<br />
1 cup (250ml) water<br />
1/4 cup (60ml) rice vinegar<br />
1 tablespoon white sugar<br />
<br />
6 x Dyna-Sea brand immitation "crab" sticks (Kosher)<br />
1/4 cup mayonnaise<br />
8 sheets nori (dry seaweed)<br />
1 cucumber, cut into thin strips<br />
2 avocados, pitted, peeled and sliced the long way<br />
Wasabi<br />
Pickled ginger<br />
<br />
Directions<br />
<br />
Preparation:45min › Cook:15min › Ready in:1hour<br />
<br />
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.<br />
<br />
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.<br />
<br />
Roll:<br />
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.<br />
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.<br />
<br />
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.<br />
Once the sushi is rolled wrap it in the mat and gently squeeze to compact it tightly.<br />
Cut each roll into 2cm pieces with a very sharp knife dipped in water.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-3363819763280110702013-10-08T13:42:00.003+11:002013-10-08T20:20:05.993+11:00FishN'Chips <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">FishN'Chips with with orange and dill salad and green sauce.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Large potato (Old Dutch)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Cup of plain flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100ml Light beer</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Fillet of meaty white fish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Naval orange</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 X Dill pickled cucumbers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Bunch of Dill</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Table spoon of capers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Table spoon of sugar (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 Teaspoon spoon minced garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2X Table spoons of olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup whole egg mayonnaise</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh thyme sprigs (garnish)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Canola oil for frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b><br />
<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b>
<u><span style="font-family: Georgia, Times New Roman, serif;">Green dill sauce (credit to L.Rosenzweig for recipe)</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<u><span style="font-family: Georgia, Times New Roman, serif;">Potato strips</span></u></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<u><span style="font-family: Georgia, Times New Roman, serif;">Fish</span></u></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">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. </span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Georgia, Times New Roman, serif;">Orange salad</span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">Roughly cut orange segments into 2cm x 2cm pieces. Combine dill (removed from stems) with orange and mix together.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Garnish with fresh thyme sprigs and lemon wedges.</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-59684422295181930012013-09-15T20:50:00.000+10:002013-09-16T14:32:14.317+10:00Deconstructed "Turducken"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">- Roast Turkey in"<a href="http://www.essenfoods.com.au/shop/jack-daniels-honey-smokehouse-bbq-sauce-539g-308" target="_blank">Jack Daniel's Honey SmokeHouse</a>" BBQ sauce with cranberry, star Anise and cardamom conserve</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- Cold smoked chicken on pea and mint puree</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- Duck a l'Orange </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><br /></u></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-34703737935780681912013-09-07T10:47:00.001+10:002013-09-07T10:47:16.293+10:00Tomato, Bocconcini and Basil on Toasted Sourdough<div class="separator" style="clear: both; text-align: center;">
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Ingredients</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 Tub of Fresco brand Bocconcini</div>
<div class="separator" style="clear: both; text-align: left;">
- 3 Sweet Tomatoes</div>
<div class="separator" style="clear: both; text-align: left;">
- Bunch of fresh basil</div>
<div class="separator" style="clear: both; text-align: left;">
- Glick's sourdough bread</div>
<div class="separator" style="clear: both; text-align: left;">
- Sweet balsamic vinegar</div>
<div class="separator" style="clear: both; text-align: left;">
- Extra virgin olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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<br /></div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-83805672467421878442013-08-14T15:03:00.000+10:002013-08-14T15:03:05.816+10:00Cheese and Mushroom Centred Arancini with Napoli Relish <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<b>Ingredients</b><br />
1 cup Arborio Rice<br />
2 - 4 cups Massel "chicken" stock<br />
50g Butter<br />
1 Large onion<br />
2 Teaspoons of garlic paste<br />
2 Tablespoons of grated parmesan cheese<br />
1 Cup of grated mozzarella cheese<br />
1 Cup of diced shitake mushrooms<br />
1/2 Teaspoon of oregano<br />
1 cup of plain flour<br />
1 egg<br />
1 cup of bread / panko / corn crumbs<br />
1 can tinned chopped tomatoes<br />
1 cup of Dolmio classic tomato pasta sauce<br />
2 Tablespoons of olive oil<br />
Canola oil for frying<br />
Salt and pepper<br />
<br />
<b>Method:</b><br />
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. <br />
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.<br />
<br />
Crack egg into bowl. Add about 1/3 cup of water and whisk until combined. Place flour and crumbs onto separate bowls.<br />
<br />
Mix grated mozzarella cheese and finely diced mushrooms together.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
<br /></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-54658516484349984172013-08-05T15:55:00.001+10:002013-08-05T15:55:19.701+10:00Pita bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Recipe from <a href="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm">http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm</a> </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-87842856097267795692013-08-05T15:49:00.001+10:002013-08-05T17:00:59.612+10:00Mediterranean Almond Crusted Salmon with Citrus and Ricotta Stuffed Zucchini Flowers<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
- Fillet of salmon<br />
- Zucchini flowers<br />
- 1/3 Cup Blue Bay ricotta cheese<br />
- 1 Small blood orange<br />
- 1 lemon (and zest)<br />
- 1 egg<br />
- 1 cup water<br />
- 1/2 cup corn flour<br />
- 2 Tablespoons of plain flour<br />
- Snow pea sprouts<br />
- Mediterranean almond crumbs from Pilpel Fine Foods (www.pilpelfinefoods.com)<br />
- 1 Teaspoon of sugar<br />
- Salt, pepper<br />
- Canola oil for frying<br />
<br />
Method<br />
<br />
Salmon:<br />
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.<br />
<br />
Zucchini flowers:<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Add canola oil to pan for deep frying and place over medium high heat. Drop a bread crumb into oil to see if ready.<br />
<br />
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.<br />
<br />
Slice salmon into thick pieces and place on snow pea sprouts. Place a couple of the stuffed zucchini flowers on top. <br />
<br />
<br /></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-27650151080488373842013-06-25T22:31:00.002+10:002013-08-02T13:38:56.419+10:00Shuk HaCarmel Cold Grilled Vegetable Salad with Goat's Fetta and Cruv Adom <div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients bought from Tel Aviv's Shuk HaCarmel (Carmel Market)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 x Mini eggplants / aubergines - cut into halves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 x Mini red capsicum </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 x Large green chili - cut into strips (remove seeds if you want less heat)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Goat's feta cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Market bought olive/coriander/bell pepper/chili mix</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Cruv adom (red cabbage coleslaw salad)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Add olive oil to a grill plate and place on medium heat. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Slice mini eggplants in half and place flesh side down on grill. Also add green chili strips</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Grill vegetable for 6-8 minutes on either side. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Remove vegetables from grill and place in fridge.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Place fork in mini capsicum and place over a gas stove flame for about 7-10mins. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Remove capsicum from stove and slice in half. Then add to already grilled vegetables in fridge</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Once vegetables have cooled, place on plate with other ingredients and served.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">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. </span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-84264894490405664652013-06-25T22:13:00.000+10:002013-08-26T12:46:55.419+10:00Shuk HaCarmel (Carmel Market, Tel Aviv)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">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! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXU8THZ6GYvLC7OXzjGBzxVuyc5REiqlZALahoCwSTF4WxKuHuU6AI4bUMsv-bvIDjSIfutnHVBjFvd3e6EPM0ON0tS2F-ID40XzGpV-Cqm8yd18tb-1jZ177mCUIUDiBaG75PVwZzGA/s1600/2013-06-25+10.37.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXU8THZ6GYvLC7OXzjGBzxVuyc5REiqlZALahoCwSTF4WxKuHuU6AI4bUMsv-bvIDjSIfutnHVBjFvd3e6EPM0ON0tS2F-ID40XzGpV-Cqm8yd18tb-1jZ177mCUIUDiBaG75PVwZzGA/s640/2013-06-25+10.37.40.jpg" width="360" /></a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-39364675154463038302013-04-23T13:39:00.001+10:002013-04-23T15:04:48.305+10:00Brisket<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQLK6DJwb4PwsInQLJL7cwxNtSXbyOg79UAk26FDv8LQzVkzQM9ueLGKkaFJV3tRr3pbISnx010EeBE9ERsAeq4MvNsAd4UyrjqTS_nuxx0dDmnu79lc09YCKmY-j88Lyl03oH1w-6Uc/s1600/Brisket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQLK6DJwb4PwsInQLJL7cwxNtSXbyOg79UAk26FDv8LQzVkzQM9ueLGKkaFJV3tRr3pbISnx010EeBE9ERsAeq4MvNsAd4UyrjqTS_nuxx0dDmnu79lc09YCKmY-j88Lyl03oH1w-6Uc/s640/Brisket.jpg" width="640" /></a></div>
<br />
Simple and somewhat odd recipe - but it works.<br />
<br />
<b>Ingredients:</b><br />
Brisket<br />
350ml Coca Cola<br />
1 X Tbsp Osem chicken stock powder<br />
250ml Tomato sauce/ketchup<br />
<br />
<b>Method:</b><br />
Heat oven to 140 degrees<br />
Mix Coca Cola, chicken stock powder and tomato sauce together.<br />
Poor mixture into heavy base pot. Add brisket.<br />
Cover top of pot with aluminium foil. Then place lid on.<br />
<br />
Place in oven for 3-4 hours.<br />
<br />
Let rest for 20mins before serving.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-49458929729814614462013-04-21T22:24:00.001+10:002013-04-22T13:21:18.514+10:00Salmon And Mushroom Pie with Parmesan Crust And Pickled Chili Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZGtNO8iYpFqRuVB-hquGIF0FYIBWkZTmTda3wdMLG3N3-JhcYeMoqiDL9xsKr4o7PLDay-HDFFPPtWfuBlvGEvkBA_DfcRPEBQDwS8pSw25qYVhRTKyoC6bMwdW1TNwWli8AH-tTtj4/s1600/IMAG0184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZGtNO8iYpFqRuVB-hquGIF0FYIBWkZTmTda3wdMLG3N3-JhcYeMoqiDL9xsKr4o7PLDay-HDFFPPtWfuBlvGEvkBA_DfcRPEBQDwS8pSw25qYVhRTKyoC6bMwdW1TNwWli8AH-tTtj4/s640/IMAG0184.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pie:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 X Large baked salmon fillets - could be leftovers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Can chopped mushrooms</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Red/spanish onion - thinly sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 Cup of milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 Cup of flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Tsp chopped garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 Cup grated motzarella cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Tbsp grated Parmesan cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Crust:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 Cup of plain flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Cup of margarine/butter (cold)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 Cup ice water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 X Tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Salad:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Baby cos lettuce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pickled chili</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olives</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red wine vinegar dressing</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 X 20cm Square baking dish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Pie Crust:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Take tin out of oven.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To make pie top, roll dough again to same thickness as above. Place over pie once mixture has been added. </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Filling:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a pot over medium heat, add either butter, margarine or olive oil. TBC.... </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-91723872628331725732013-04-09T09:27:00.001+10:002013-04-22T15:38:50.679+10:00T-Bone Steak with Beetroot Polenta and Garlic Mash Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbt6Ju42v-T122Dv2HV-XDQUlEf2uSY77I-x3UEUoDRjSElOKTNjKkXdHNAfyKvLcnEcjZlQDTY7BMB2r2pom-zlOf-QAf3ryOK3QImXVgkYZ_2nbxpOMYHulzSmcLVt5zVgJNA_TdfY/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbt6Ju42v-T122Dv2HV-XDQUlEf2uSY77I-x3UEUoDRjSElOKTNjKkXdHNAfyKvLcnEcjZlQDTY7BMB2r2pom-zlOf-QAf3ryOK3QImXVgkYZ_2nbxpOMYHulzSmcLVt5zVgJNA_TdfY/s640/steak.jpg" width="640" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 x 300g "T-bone" steak</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 x large 'nadine' potato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100g polenta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100ml beetroot juice (from can)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 tbl spoon mayonaise</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Method:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Remove from pan and let rest for 5 mins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Beetroot polenta - Google how to cook polenta. Add the juice from a can of beetroot to the water the polenta is cooking in.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-72114598666587016702012-12-31T10:27:00.002+11:002013-08-01T10:47:11.566+10:00Hummus Im Bassar - (Hummus with meat) and BBQ bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLgl303yXCn2n-9X6CBbvyBOnAhzmp2w2ITzW-pLXwjWiO8K8njUvkyaAdGoSToVwEVX7fLOlGIl2xgcModqa7XdyNYYELDHEa04g0ImPveslZqGWbqLQrTT-Ig8hlzR_qRE8ls_DYCI/s1600/RRRDSC_0761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLgl303yXCn2n-9X6CBbvyBOnAhzmp2w2ITzW-pLXwjWiO8K8njUvkyaAdGoSToVwEVX7fLOlGIl2xgcModqa7XdyNYYELDHEa04g0ImPveslZqGWbqLQrTT-Ig8hlzR_qRE8ls_DYCI/s640/RRRDSC_0761.jpg" width="640" /></a></div>
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<b>Hummus ingredients:</b></div>
<div class="separator" style="clear: both; text-align: left;">
- 600ml Chickpeas</div>
<div class="separator" style="clear: both; text-align: left;">
- 50-100ml Tahini</div>
<div class="separator" style="clear: both; text-align: left;">
- Roughly 100ml olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
- Juice of one lemon</div>
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- 2-3 Roasted garlic cloves - crushed</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Meat ingredients:</b></div>
<div class="separator" style="clear: both; text-align: left;">
- 400g premium beef mince</div>
<div class="separator" style="clear: both; text-align: left;">
- 1/2 Large brown onion, finely diced</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 Can of crushed tomatoes</div>
<div class="separator" style="clear: both; text-align: left;">
- 100ml Dolmio classic tomato pasta sauce</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 Heaped teaspoon of choped garlic paste</div>
<div class="separator" style="clear: both; text-align: left;">
- 1/2 Teaspoon of cumin</div>
<div class="separator" style="clear: both; text-align: left;">
- 1/4 Teaspoon of paprika</div>
<div class="separator" style="clear: both; text-align: left;">
- 1/4 Teaspoon of cinnamon </div>
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- Olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
- Salt and pepper to taste</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Garnish: </b></div>
<div class="separator" style="clear: both; text-align: left;">
Pine nuts, olive oil and paprika</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Hummus method:</b></div>
<div class="separator" style="clear: both; text-align: left;">
Place all ingredients in a food processor and blend until combined to your desired consistency. Don't over process.</div>
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<br /></div>
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<b>Meat method:</b></div>
<div class="separator" style="clear: both; text-align: left;">
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. </div>
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<br /></div>
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<b>Serving:</b></div>
<div class="separator" style="clear: both; text-align: left;">
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... </div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-56377595056720982782012-11-17T19:05:00.000+11:002013-04-22T15:32:17.806+10:00Trio of Fish: Black and White Sesame Crusted Tuna on Asian Slaw / Tempua Salmon on Garlic Mash / Smoked Trout, Dill and Avocado Taurine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBGkvTEsIMlPsdGHQ-xWj3ptcpLvHDG0DBpORBcCJ4TFVGHqD8TMkuSDbgSj4R0m-3IPqKUdJK2XXeykrRpdijeglrcqQb1GFocFBJWstVkcgH5fzC6uU1sT3u_DQzoUcvM61Ug8sROg/s1600/DSC_0724+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBGkvTEsIMlPsdGHQ-xWj3ptcpLvHDG0DBpORBcCJ4TFVGHqD8TMkuSDbgSj4R0m-3IPqKUdJK2XXeykrRpdijeglrcqQb1GFocFBJWstVkcgH5fzC6uU1sT3u_DQzoUcvM61Ug8sROg/s640/DSC_0724+(2).jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4170141906294991826.post-54600552481556440872012-07-15T16:24:00.000+10:002013-04-22T15:33:55.296+10:00Scrambled Eggs on Blue Bay Feta and Avocado Topped With Smoked Ocean Trout, Dill and Icelandic Black Caviar (OU).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8dwRW68yooNSz9AFTWo-CqX7lLJJI1yAtzMOqaiJPJl4zg5sQE4OBbuxDhYeUmukYC1D3hHttjfK_p_u_AuFbV08-gQeYrtQ8phY-OzIXHbOEG7vAFuRweX7V100pQPbyTSiht9b_0I/s1600/Final+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8dwRW68yooNSz9AFTWo-CqX7lLJJI1yAtzMOqaiJPJl4zg5sQE4OBbuxDhYeUmukYC1D3hHttjfK_p_u_AuFbV08-gQeYrtQ8phY-OzIXHbOEG7vAFuRweX7V100pQPbyTSiht9b_0I/s640/Final+eggs.jpg" width="640" /></span></a></div>
<span style="color: white;"><br /></span>
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">2 x Slices of toasted crusty French bread</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Half a tomato</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">1 x Field mushroom</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Handful of baby spinach leaves</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">1 x Tablespoon of Blue Bay feta in olive oil</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Half an avocado</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Smoked ocean trout</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Dill</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Icelandic Caviar</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">2 x Large eggs</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">2 x 20mls Milk</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Olive oil</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Sea Salt</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Pepper</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">Method</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">1. Toast bread</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">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</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">3. Sauté half tomato and mushroom in pan with oil for 3-5 mins. Add to plate</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">4. Spoon feta onto bread. Then slice half avocado into strips and place on feta</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">5. Briefly beat eggs and milk together</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">6. Add egg mixture to pan with olive oil and stir eggs while cooking over high heat</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">7. Remove eggs from pan and poor over bread</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">8. Add trout, dill and caviar on top</span><br />
<span style="background-color: black; color: white; font-family: Georgia, 'Times New Roman', serif;">9 Serve</span><br />
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