Cooking With Fruits

Beetroot Risotto

2011-08-01T22:12:00.000-07:00

Beetroot Risotto

Ingredients
Beetroot Stock
4 Fresh Medium Beetroots – diced 1cm
1100ml of water
1 x carrot
1 x onion
1 x stalk of celery
1 x clove
1 x cinnamon quill

Risotto
2 tblsp Olive Oil
½ Spanish onion diced
2 cups of Aborio Rice
1lt stock (see above)
¼ cup White Wine
I tblsp Brown Sugar
Pinch fresh nutmeg
20gm Parmesan Shaved
3 sage leaves – fried

Method;

1. Cover diced beetroot with water and add vegetables and spices. Bring to the boil and slowly simmer for 30 minutes. Remove everything except the beetroot. Strain and keep both the juice and beetroot. Set aside.
2. In a large heavy based saucepan sauté the onion in olive oil until slightly transparent.
3. Add the risotto and cook until discolored. Add the white wine and brown sugar and cook over a medium heat until the wine has absorbed.
4. Continue over a medium heat and add 1 cup of the stock and cook until absorbed.
5. Add all the diced beetroot and a further 1 cup of stock and continue the cooking process until absorbed.
6. Continue adding 1 cup of stock ensuring to cook out the liquid before adding further stock.
7. When all stock has been added, place in the Nutmeg, Parmesan cheese and season to taste.
8. Cover and leave for 5 minutes.
9. Serve with shallow fried sage leaves.

Note: Extra liquid may be required at the end of cooking, some vegetable stock will assist.

ENJOY

Chef Nathan

Winter is here!

2011-06-10T13:41:00.000-07:00

Well my friends it finally here, cold southern winds, low snow falls, and nights curled up in bed early just to keep warm. I know personally that when it's cold I EAT! Which is not a good thing when your watching what you eat, but it's about finding a balance between warm and fullsome and healthy. I have found a couple of dishes over the years to do just that, and I'm not talking about just soups (although a minestrone is one I cannot live without).

Keeping your feet of the cold tiles during preparation, not making a mess in the kitchen, and something not to leave crumbs in the bed are my 3 rules for quick late night warmers.

TPimento cheese is a classic Southern snack spread, and one taste of this easy party recipe and you'll wonder why it's not more popular in other parts of the country.

Classic Southern Pimento Cheese Spread
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

3 cups freshly shredded extra sharp white cheddar cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 cups small diced roasted red bell peppers (freshly fire-roasted, or from a jar)
1/2 cup chopped pimento-stuffed green olives
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
Tabasco to taste
Preparation:

In large mixing bowl stir together cheeses, peppers, olives, mayonnaise, parsley, chives, pepper, Worcestershire sauce, and Tabasco. May be served as is, or molded with a bowl, or into a ball with plastic wrap. Serve with crackers, crisps, or bread.

So kick back and enjoy

Chef Nathan

Oysters

2011-05-19T02:02:00.000-07:00

Recently I traveled over our western border in search of some amazing wines and delightful food. I stumbled (literally) into the Norwood Food and Wine Festival, where I could sample copious amounts of local food prepared by the regions top restaurants, food producers as well as a large selection of South Australian wines.

Everyone who knows me, understands my little weakness for fresh oysters, and whilst in South Australia, I had to sample the finest Oysters in Australia.

Pure Coffin Bay Oysters are grown naturally in the nutrient rich waterways of Coffin Bay. The oysters are not fed at all, they filter feed naturally from the bountiful enriched ocean. Located in the remote, unspoilt and pure waters of Coffin Bay.

As a chef, I often find myself looking for new and different ways to prepare oysters, and have yet to find more than a couple of ways to prepare them aside from straight from the shell.

A great starter for a cocktail party or for an appetizer is to shuck the oyster into a shot glass, cover with a good quality Sake, and then place a small amount of wasabi on top. If you find wasabi a bit warm, maybe try a pinch of black caviar.

Another way is to mix a small piece of grated ginger, 6 tablespoons of rice wine vinegar, a small amount of chopped chilli, pinch of sliced coriander and a tsp of sugar. Serve with the oysters in a dipping bowl and some lime wedges.

K.I.S.S (keep it simple stupid) was an acronym I learnt in my early years as a chef in Queensland, so to apply this to oysters. Open a bottle of Oakridge “Over The Shoulder” 2010 Pinot Grigio, cut some lime wedges and enjoy fresh from the shell.

Check out www.coffinbayoysters.com.au/

Happy Shucking and Enjoy

Chef Nathan

Harvey Beef with Gorgonzola, Witlof & Walnut Salad

2010-08-23T04:55:00.000-07:00

Cooking Time
25 minutes

Ingredients (serves 4)
25g (5 tsp) butter
4 (about 125g each and 2cm thick) Harvey Beef rib eye steaks
2 tbs olive oil
45g (1/3 cup) walnuts pieces
2 witlof, leaves separated
Freshly ground black pepper
150gm Gorgonzola cheese, roughly crumbled
1 bunch chives, snipped into 2cm lengths

Method
Heat the butter in a frying pan over medium-high heat until foaming.
Add the beef and cook, uncovered, for 4 minutes each side, for medium-rare or until cooked to your liking.
Transfer to a plate and cover loosely with foil. Set aside to rest. Wipe the pan clean with paper towel.
Add 1 tbs of the oil to the pan and heat over medium-high heat. Add the walnuts and cook, shaking the pan occasionally, for 2 minutes or until aromatic. Add the witlof and cook, turning once with tongs, for 1-2 minutes or until the witlof just wilts. Transfer to a large bowl. Add cheese and chives.
To serve, cut the beef across the grain into 1cm-thick slices. Add to the salad and toss gently to combine. Divide the salad among serving plates and serve immediately.

Saganaki

2010-07-26T19:42:00.000-07:00

Ingredients:
500gm of pecorino romano or halloumi cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Preparation:
1. Cut the cheese into slices that are 1/2 inch thick by 2 1/2 to 3 inches wide.

2. Moisten each slice with cold water and dredge in the flour.

3. In a small heavy-bottomed frying pan (cast-prefereably), heat the oil over medium-high heat.

4. Sear each slice in 1 tablespoon of oil until golden-brown on both sides.

5. Serve hot with a last-minute squeeze of fresh lemon juice.

Serve with wine, olives and crusty bread.

Enjoy

Chef Nathan

Source: Wikipedia

Pork Medallions with Balsamic-Honey Glaze

2010-07-19T16:19:00.000-07:00

Balsamic-Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and pepper

The Pork
1 pork tenderloin (1 kg), sliced into 1/2-inch medallions (rounds)
Canola oil (for searing)

1. Preheat the oven to 180 degrees.
Make the Balsamic-Honey Glaze:
1. In a small bowl, whisk together the 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, 4 garlic cloves, 1 tablespoon mustard, and salt and pepper.
2. For the pork: Cover the bottom of a medium pan with some canola oil, only a light film and heat over medium-high heat until hot. Add the pork slices in one layer, season them with salt and pepper, and sear them on one side 1 minute. Turn and sear the second side 1 minute, until lightly browned.
3. Transfer the pork slices to a shallow baking dish, arranging them in one layer. Pour the balsamic-honey glaze over the top. Turn the slices to coat.
Roast the pork slices 8 to 10 minutes, until done to medium-rare.

Step 1: meanwhile, make the couscous

Couscous with Spring Onions
1 tablespoon canola oil
1 1/2 cups chicken broth or hot tap water
2 scallions, thinly sliced
1 cup couscous
Salt and pepper
2 tablespoons chopped parsley (optional)

1. In a medium saucepan, combine the 1 tablespoon oil and 1 1/2 cups chicken broth or water and bring to a simmer. Add the 2 sliced spring onions and 1 cup couscous and cover the pan. Remove the pan from the heat and let stand 5 minutes.
2. Uncover the pan, fluff the couscous with a fork, and stir in salt and pepper and the 2 tablespoons chopped parsley, if desired. Transfer to a serving bowl.

Step 2:
Place the pork medallions onto a platter a drizzle with the Balsamic Honey Glaze.

Try some seasonal steamed fresh vegetables with delightful dish.

ENJOY

Chef Nathan

Berry Cream Parfaits

2010-07-18T23:46:00.000-07:00

Preparation Time
10 minutes

Ingredients (serves 4)
300g frozen mixed berries, just thawed
1 x 300ml ctn pouring cream
1 tsp caster sugar
1 tsp vanilla essence
8 small savoiardi (sponge finger biscuits), coarsely chopped
2 tbs cranberry juice
Cadbury Flake Garnish, to serve

Method
Place half the berries in the bowl of a food processor and process until coarsely chopped.
Use an electric beater to beat the cream, sugar and vanilla in a medium bowl until firm peaks form. Add the berry puree and fold until just combined.
Divide the biscuit among serving glasses and drizzle over the juice. Top with the cream mixture and remaining berries. Sprinkle with Flake to serve.

ENJOY

Chef Nathan

Tuna Nicoise Salad

2010-07-12T04:19:00.000-07:00

This simple yet sophisticated recipe is so delicious, yet easy to make.
Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Ingredients:

1/4 cup lemon juice
1/2 tsp. salt
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
1/8 tsp. pepper
4 (1" thick) tuna steaks
4 medium new potatoes, sliced
500gm's asparagus spears, snapped
Olive oil
275gm mixed salad greens
1 cup grape tomatoes
1/2 cup Nicoise olives
Preparation:

Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes.
Meanwhile, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool.

Slice potatoes into 1/2" slices and brush both sides of the potatoes with olive oil. Toss asparagus spears with olive oil to coat.

Prepare and preheat two sided grill. Remove steaks from marinade and grill 4 to 6 minutes, until desired doneness. Place the sliced potatoes and asparagus spears on the grill and grill 2-4 minutes until tender.

Combine mixed salad greens with the grape tomatoes and olives. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Drizzle reserved vinaigrette over all and serve immediately.

ENJOY

Chef Nathan

Easy Beef & Tomato Stir-fry

2010-07-05T02:22:00.001-07:00

This Chinese-style fillet steak is bathed in a thick sweet, sour and juicy tomato sauce.

Preparation Time
15 minutes

Cooking Time
15 - 20minutes

Ingredients (serves 4)
300g beef fillet steak, thinly sliced across the grain
1 tbs cornflour
2 tbs sweet sherry
1 tbs soy sauce
5 ripe tomatoes
1 tbs peanut oil
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
1 tsp finely grated fresh ginger
Steamed rice, to serve
Shallot curls (see tip), to serve

Method
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
ENJOY
Chef Nathan

Roast Vegetable Quiche

2010-06-28T19:42:00.001-07:00

Ingredients (serves 4)
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
4 eggs
1/4 cup pure cream
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh coriander leaves

Method
1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.
3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.
4. Mix eggs, cream and cheese. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Vietnamese Chicken Noodle Salad

2010-06-07T12:29:00.001-07:00

Preparation Time
15 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
3 small (about 500g) single chicken breast fillets
150g rice stick noodles
1 tbs rice vinegar
2 tbs fresh lime juice
1 tbs sweet chilli sauce
2 tsp fish sauce
2 tsp peanut oil
100g (2 cups) finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves

Method
1. Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
3. Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
4. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

Curried Pumpkin & Lentil Soup

2010-05-31T15:58:00.001-07:00

Ingredients (serves 4)
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons Madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve

Method
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.

Fish Tacos

2010-05-17T15:02:00.000-07:00

Ingredients
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil

Filling:
3 tablespoons olive oil, plus more for drizzling
3 snapper fish fillets cut into 3/4-inch pieces
Sea salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby rocket
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt

Creme fraiche: (French variety of Sour Cream)
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon salt
Directions

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 180 degrees C.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the snapper fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, green onions, and rocket. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Grilled Endive Caesar Salad with White Beans

2010-05-09T17:44:00.001-07:00

INGREDIENTS:
2 large heads endive
2 teaspoons anchovy paste
2 large cloves garlic, 1 grated or finely chopped, 1 halved
About 1 tablespoon Worcestershire sauce
Juice of 1 large, ripe lemon
About 1/2 cup extra-virgin olive oil (plus more for drizzling)
A generous handful of grated pecorino-Romano cheese
Lots of pepper
Olive oil cooking spray
A few grates of nutmeg
Ciabatta bread, sliced
5 large eggs, hard-boiled, then chopped (see tip)
One 15-ounce can cannellini beans, rinsed and drained
You can pick up hard-boiled eggs at deli counters and salad bars; chop and reserve them. Or place raw eggs in a small pot, cover with water and bring to a boil. When the eggs come to a full boil, cover the pan and turn off the heat; let stand for 10 minutes. Run the eggs under cold water as you crack them. Let stand for a minute to loosen the shells, then peel and chop the eggs.
DIRECTIONS:
1. Preheat an outdoor grill or grill pan to medium-high. Fill the sink with water. Trim the escarole but leave the heads intact, then swish the escarole heads vigorously. Halve the heads and dry them with kitchen towels. In a shallow bowl, combine the anchovy paste, grated or chopped garlic, Worcestershire sauce and lemon juice. Whisk in about ½ cup EVOO, the cheese and pepper. Coat the escarole lightly with the cooking spray and grill, turning once, until wilted and grill marks appear, about 5 minutes. Season the escarole halves with a little nutmeg and drizzle the anchovy dressing on top, or chop to mix thoroughly with the dressing. Char the bread slices on the grill, on the grill pan or under a hot broiler. Rub with the halved garlic and drizzle with EVOO. Chop the bread. Arrange the eggs and the cannellini beans over the halved escarole or toss with the chopped escarole. Serve with the bread.

Moroccan Chicken with Couscous

2010-05-02T19:55:00.000-07:00

Ingredients (serves 4)
2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways
Moroccan couscous
1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach

Method
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.

Chocolate Bombe Alaska

2009-11-08T17:59:00.001-08:00

Ingredients (serves 4)

400g chocolate sponge roll
75g dark chocolate, finely chopped
3 eggwhites
1 cup caster sugar
4 Blue Ribbon Chocolate Sundaes

Method

Preheat oven to 200°C.
Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.

Bocconcini Arancini

2009-09-21T14:36:00.001-07:00

Ingredients

2 cups (500ml) chicken stock
1 tbs olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
3/4 cup (165g) arborio rice
1/2 cup (125ml) dry white wine
4 slices pancetta, finely chopped
1/2 cup parmesan
2 tbs finely shredded basil
24 bambini bocconcini balls (see note)
1/2 cup (75g) plain fl our
2 eggs, lightly whisked
1 cup (90g) dried (packaged) breadcrumbs
Vegetable oil, to deep-fry

Method

Bring stock to the simmer in a medium saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously until stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in the pancetta and parmesan. Set aside to cool completely.
Line an oven tray with baking paper. Stir through the basil. Roll 1 tablespoonful of risotto mixture into a ball. Make a large dent in the centre and place a bocconcini ball in the centre. Use wet hands to enclose cheese with risotto mixture and place on the tray. Repeat with remaining risotto and bocconcini.
Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball in the flour to lightly coat, then dip in egg. Coat in breadcrumbs, shaking off excess. Place on a lined tray. Continue with remaining risotto balls. Repeat, dipping each ball in egg then breadcrumbs so they are coated twice. Cover with plastic wrap and place in the fridge for 30 minutes to set.
Add enough oil to a medium saucepan to reach a depth of 6cm and place over high heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place 1/3 of the arancini in the hot oil and cook for 3-4 minutes or until golden brown all over and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining balls, reheating oil between batches. Place on a serving platter and serve immediately.

Notes & tips

Bambini bocconcini balls are bocconcini that are about 1cm in diameter. They are available from supermarkets. Substitute with regular bocconcini cut into 8 pieces.

ENJOY

Chef Nathan

Creme Caramel

2009-07-13T01:55:00.000-07:00

Cooking Time 60 minutes

Ingredients (serves 6)

1 cup white sugar

600ml thickened cream

3/4 cup milk

2 teaspoons vanilla extract

3 eggs

2 egg yolks

1/2 cup caster sugar

Method

Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).

Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.

Preheat oven to 180°C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.

Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.

Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.

Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate. Slice and serve.

Notes & tips

This is best made 1 day ahead.

ENJOY

Chef Nathan

Asian Crab Omelette

2009-07-06T17:19:00.000-07:00

Ingredients (serves 2)

1 long green chilli, halved, seeds removed

1 cup fresh cooked crabmeat

2 tsp grated fresh ginger

6 spring onions, thinly sliced

1 cup snow pea sprouts or pea shoots, trimmed

3 eggs

2 tsp soy sauce

1 tsp fish sauce

2 tbs oyster sauce

Method

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.

Lightly beat the eggs with the soy and fish sauce to combine.

Brush a large non-stick fry-pan with a little oil and place over medium heat.

Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.) Add crab mixture down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down.

Drizzle with oyster sauce, then serve topped with sprout mixture.

ENJOY

Chef Nathan

Delightful Osso Bucco

2009-06-22T15:45:00.000-07:00

Osso bucco relies on slow cooking for its rich flavour and tender, melt-in-your mouth meat. It's the perfect meal to serve the family on a cold winter's evening.

Ingredients (serves 4)
1 tbs olive oil
8 (about 1.5kg) veal osso bucco
2 brown onions, coarsely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
1 cup (250ml) dry white wine
1 tbs tomato paste
Gremolata
1/4 cup coarsely chopped flat-leaf parsley
1 garlic clove, finely chopped
2 tsp shredded lemon rind
Creamy parmesan polenta
4 cups (1L) chicken stock
1 cup (170g) polenta (cornmeal)
1/2 cup (125ml) thin cream
1/2 cup (40g) finely grated parmesan
Method
Preheat oven to 140°C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from heat.
Cook in preheated oven, covered, turning occasionally, for 2 hours or until veal is falling off the bone. Taste and season with salt and pepper.
Meanwhile, for the gremolata, combine parsley, garlic and lemon in a small bowl.
To make the polenta, bring the stock to boil in a large saucepan over high heat. While stirring with a whisk, gradually pour in the polenta and stir continually. Reduce heat to low and cook, stirring, for 10 minutes or until polenta is tender. Remove from heat. Add the cream and parmesan and stir to combine. Taste and season with salt and pepper.
Spoon polenta among serving bowls. Top with osso bucco and sprinkle with gremolata to serve.

ENJOY
Chef Nathan

Asian Chicken Noodle Soup

2009-06-15T01:20:00.000-07:00

Ingredients (serves 4)

450g fresh thin Hokkien noodles
1 tablespoon peanut oil
3cm piece ginger, peeled, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
6 cups reduced-salt chicken stock
500g chicken breast fillets, trimmed
2 tablespoons light soy sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
4 green onions, thinly sliced diagonally
1 bunch baby bok choy, chopped
finely shredded green onions, to serve

Method

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

Salt-and-pepper tofu with braised eggplant

2009-06-08T14:26:00.000-07:00

Serves 4

Tofu
900 gm silken tofu
100 gm (2/3 cup) plain flour
50 gm (1/3 cup) cornflour
1 tbsp finely ground black pepper
2 tbsp sea salt
1 tbsp Chinese five-spice powder
For deep-frying: vegetable oil
To serve: boiled rice
Braised eggplant
1 kg (about 3) eggplant
½ cup vegetable oil
5 cloves garlic, crushed
1 tbsp finely grated ginger
80 ml (1/3 cup) light soy sauce
2 tbsp rice wine
2 tbsp golden caster sugar
½ tsp sesame oil

1 For braised eggplant, halve eggplant crossways then cut lengthways into thick wedges. Heat 2 tbsp vegetable oil in a large saucepan, add eggplant and cook over high heat for 5 minutes or until golden, add garlic and ginger, reduce heat to medium and sauté for 2 minutes or until fragrant, add remaining ingredients and 1 cup water and bring to the boil, cover, reduce heat to low and simmer for 40 minutes or until tender.
2 Cut silken tofu crossways into 1cm slices. Combine flours with pepper, salt and five-spice powder. Heat 6cm oil in a deep frying pan or saucepan to 180C, dust tofu in flour mixture, add to oil and deep-fry for 2 minutes or until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu.
3 To serve, spoon eggplant among bowls, top with tofu and serve immediately with rice passed separately.

ENJOY

Chef Nathan

Moroccan Spiced Lamb Casserole with Sweet Potato and Olives

2009-06-01T13:51:00.000-07:00

Preparation Time

25 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

2 tbs olive oil
2 red onions, sliced
3 garlic cloves, finely chopped
1 tbs plain flour
3 tsp cumin seeds
1 1/2 tsp ground turmeric
1 tsp paprika
1 1/2 kg boned lamb shoulder, trimmed of fat, cut into 2.5cm cubes
750mls (3 cups) chicken stock
2 cinnamon sticks
600g orange sweet potato (kumara)
150g Kalamata olives
1 lemon
Salt & ground black pepper, to taste
2 tsp brown sugar, or to taste
1/3 cup chopped fresh coriander
Couscous, prepared, to serve

Method

Preheat oven to 160°C.
Heat 1 tbs of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat. Add the onions and cook for 5-8 minutes or until soft. Add the garlic and cook for a further minute. Remove t from the pan/dish and set aside.
Combine the flour, cumin seeds, turmeric and paprika in a medium bowl. Add the lamb and toss to coat it in the flour mixture.
Add 1/2 the remaining oil to the pan/dish and heat over medium-high heat. Add 1/2 the lamb and cook for 2-3 minutes or until browned. Remove from the pan/dish and set aside. Repeat with the remaining oil and lamb.
Add about 1/2 the stock to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base.
Return the onions and lamb to the pan/dish and add the remaining stock and the cinnamon sticks. Bring to the boil over high heat. Cover and cook in preheated oven for 1 hour.
Peel the sweet potato and cut into 2cm pieces. Add the sweet potato and the olives to the lamb and cook for a further 30 minutes or until the lamb and sweet potato are tender.
Meanwhile, use a vegetable peeler to remove the rind from the lemon. Remove the white pith and cut the find into thin strips. Juice the fruit.
Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and stir in the lemon rind, 1 tbs of lemon juice, the brown sugar and coriander.
Taste and add a little more sugar or lemon juice if necessary. Serve spooned over the couscous in bowls.

Golden Syrup Dumplings

2009-05-25T16:39:00.001-07:00

Ingredients (serves 4)
· 150g (1 cup) self-raising flour
· 60g unsalted butter, cubed
· 1 egg
· 1-2 tbs milk, to beat
· Thick cream, to serve
· Syrup
· 30g butter
· 220g (1 cup) caster sugar
· 4 tbs golden syrup
· 1 small lemon, juiced
Method
1. Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into small balls.
2. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and cream.

Enjoy

Chef Nathan

Vegetable, Bacon and Risoni Soup

2009-05-03T23:56:00.001-07:00

Ingredients (serves 4)

1 tablespoon olive oil
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups reduced-salt beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped

Method

Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

ENJOY

Chef Nathan

Vegetable, Bacon and Risoni Soup

2009-05-03T23:56:00.000-07:00

Ingredients (serves 4)

1 tablespoon olive oil
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups reduced-salt beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped

Method

Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

ENJOY

Chef Nathan

Tuna, Lemon and Rocket Risotto

2009-04-20T01:59:00.000-07:00

Ingredients (serves 4)

2 x 185g cans tuna in oil with chilli
1 small onion, chopped
1 1/2 cups (375ml) fish stock
350g arborio rice
100ml white wine
1/4 cup grated parmesan
Grated rind and juice of 1 lemon, plus extra zest to serve
50g wild rocket

Method

Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.
In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
Mix the fi sh stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.

ENJOY

Chef Nathan

Worlds Easiest and Moistest Fruit cake

2009-04-13T17:08:00.000-07:00

Ingredients

1kg x Dried Fruit
600ml Flavoured Milk
2 x cups Self Raising Flour
1 x heaped teaspoon mixed spice.

Method

1. Soak fruit overnight in flavoured milk
2. Stir through sifted flour and spice
3. Pour into lined baking tin
4. Cook in slow oven for 1 ½ hours (120c)

Greek Creamed Rice

2009-04-13T16:56:00.000-07:00

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 40 minutes

1 Litre of milk
1/3 cup (75gm) caster sugar
1 strip lemon rind
1 cinnamon stick
1/2 cup (100gm) white medium-grain rice
2 teaspoons cornflour
2 teaspoons milk, extra
4 egg yolks
1/4 cup (25gm) toasted walnuts, chopped coarsely
1 teaspoon cinnamon sugar
1 tablespoon honey

1. bring milk, sugar and rind to a boil in medium saucepan. Add cinnamon and rice; cook, covered, over a low heat, stirring occasionally, about 30 minutes or until rice is tender. Discard rind and cinnamon stick.
2. Blend cornflour with extra milk in small bowl; stir in egg yolks. Stir mixture into rice mixture. Stir over heat until mixture boils and thickens.
3. Divide mixture among 3/4-cup (180ml) serving glasses; top with nuts, cinnamon sugar and honey.

This dish can be served warm or chilled.

ENJOY

Chef Nathan

Easter Chocolate Friands

2009-04-06T16:45:00.000-07:00

Preparation Time 20 minutes
Cooking Time 20 minutes
Makes 9
Ingredients
· 1/2 cup rice or plain flour
· 1/2 cup ground almonds
· 1/4 cup cocoa powder
· 1 cup icing sugar
· 1/3 cup canola or light olive oil
· 1/3cup milk
· 6 small caramel Easter eggs
Method
1. Preheat oven to 180°C. Grease 9 friand pans. Combine 1/2 cup rice or plain flour, 1/2 cup ground almonds, 1/4 cup cocoa powder and 1 cup icing sugar in a large bowl. Make a well in the centre.
2. Pour in 1/3 cup canola or light olive oil and 1/3 cup milk. Stir until smooth. Use an electric beater to beat 3 egg whites until soft peaks form. Fold into the almond mixture until just combined. Spoon into the friand pans.
3. Scatter over 6 small caramel Easter eggs, roughly chopped. Bake for 15-20 minutes until spongy to the touch. Cool in the pans. Remove and dust with extra icing sugar to serve.
For those who don't know, a Friand is traditionally made mainly with nut-meal, usually Almond, butter (melted at exactly the right temperature) and only a small measure of flour.

ENJOY
Chef Nathan

Beef and Guinness Stew

2009-03-16T14:13:00.000-07:00

Celebrate St Patrick's Day with this hearty Irish stew.

Ingredients (serves 4)

2 tablespoons plain flour
800g chuck steak, trimmed, cut into 3cm pieces
1/4 cup olive oil
2 sticks celery, chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200g Swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup Guinness beer
2 cups beef stock
2 bay leaves
1/2 cup flat-leaf parsley leaves, finely chopped
mashed potato, to serve

Method

Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.

Duck and Ginger soup

2009-02-23T14:48:00.000-08:00

Serves 8
Cooking Time Prep time 10 mins, cook 3 hours
1 (about 2.2kg) duck
12 green onions, trimmed
10 cm piece ginger, thickly sliced
2 pieces cassia bark
60 ml (¼ cup) fish sauce
5 star anise
1 cup (loosely packed) each coriander and mint leaves
½ cup (loosely packed) Vietnamese mint leaves
To serve: lime wedges

Step 1
Place duck in a large saucepan and cover with water, bring to the boil over medium heat, then drain, add 8 green onions, ginger and spices and cover with 4 litres of cold water. Bring to the boil over high heat, then reduce heat to low-medium and simmer for 3 hours. Add fish sauce and season to taste with sea salt and freshly ground white pepper.
Step 2
Remove duck from liquid and place on a platter. Strain liquid and skim fat, then ladle broth among serving bowls. Coarsely shred duck meat and add to bowls. Thinly slice remaining green onions and divide among bowls, scatter with herbs and serve immediately.

Lamb Cutlets with bean, strawberry & Feta Salad

2009-02-16T12:39:00.001-08:00

Ingredients (serves 4)

12 french-trimmed lamb cutlets
1/2 cup (125ml) olive oil
2 lemons, very thinly sliced
1 bunch mint, leaves picked
2 tbs raspberry* or red wine vinegar
2 tsp caster sugar
1 tbs Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled

Method

Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.

Tomato & Vegetable Pasta Sauce

2009-02-02T14:44:00.000-08:00

Ingredients
2 tbs olive oil
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
2 zucchini, ends trimmed, finely chopped
2 celery sticks, ends trimmed, finely chopped
1 garlic clove, crushed
700ml tomato pasta sauce (Passata Sauce)
Pinch of sugar
Method
To make the tomato & vegetable sauce, heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, zucchini, celery and garlic and cook, stirring often, for 5 minutes or until the vegetables soften.
Add the passata to the pan. Cover and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes.
Uncover and cook for a further 5 minutes or until the sauce reduces and thickens.
Add the sugar and stir until well combined.
Season with salt and pepper.
Divide the gnocchi among serving bowls. Spoon over the tomato & vegetable sauce. Sprinkle with basil and parmesan to serve.

Home Made Gnocchi

2009-02-02T14:41:00.000-08:00

GNOCCHI
1 kg starchy potatoes (e.g. desiree), whole with skins
2 small eggs (or one large), lightly beaten
320 g plain flour, sifted
Pinch of salt
Although potato gnocchi remains the most common version, the dish can be made with pumpkin, sweet potato or breadcrumbs, or flavoured by mixing the dough with spinach, saffron or truffles.
METHOD
Choose potatoes about the same size and place in a pan of cold water.
Bring to the boil then simmer for 45 to 60 minutes.
When potatoes are dry and hot, peel and mash with a mouli, potato ricer or masher.
On a board or working surface make a well with 3/4 of flour then add potato, eggs and a pinch of salt.Mix well then knead and as soon as the dough comes together, stop adding flour (excess flour will make the gnocchi hard and chewy).
Let dough rest for 10 to 15 minutes.Dust hands and board with flour; flatten the dough into a loaf shape.Cut the dough into rounds about 1.5cm thick.
Dust again and roll each piece lightly until cylindrical.When you have made three at a time, cut them into little nuggets of dough, lightly dusting at all times.
They don't need to be perfect - it is nice when they look rustic - but should be the same size to cook properly.Press and roll each piece with your fingertip to create a curl. Remove excess flour. Boil large pot of salted water, put gnocchi in and keep stirring until they rise to the surface after a minute or two.

Choclate Brownies

2009-01-19T13:37:00.000-08:00

Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Berry Parfaits

2009-01-12T11:52:00.000-08:00

Ingredients (serves 4)

400g low-fat vanilla yoghurt
1/2 cup thickened cream, whipped
1 teaspoon finely grated orange rind
1/2 cup icing sugar mixture, sifted
250g strawberries, hulled, quartered
125g raspberries
125g blueberries

Method

Combine yoghurt, cream, orange rind and half the sugar in a bowl.
Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.
Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.

Barbecue Marinated Lamb Leg

2009-01-04T23:42:00.000-08:00

This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner.

Ingredients (serves 4)

5 garlic cloves, crushed
1 tablespoon paprika
1 large lemon, juiced
1/4 cup olive oil
1.5kg boned lamb leg, butterflied
olive oil cooking spray
jacket potatoes, to serve
Green olive mayonnaise
3/4 cup whole-egg mayonnaise
1/2 cup stuffed green olives, chopped
1 teaspoon paprika
1/2 small lemon, juiced

Method

Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
Serve lamb with green olive mayonnaise and jacket potatoes.

Summer Berry Trifle

2008-11-30T14:23:00.000-08:00

Ingredients (serves 10)
1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped
Method
Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Trditional Christmas Pudding

2008-11-17T01:28:00.000-08:00

Ingredients (serves 10)
200g butter, softened
1/2 cup dark brown sugar
1/3 cup ginger-lime marmalade
3 eggs, at room temperature
1 cup plain flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups fresh white breadcrumbs
1 quantity All-purpose fruit mince (in related recipe Fruit mince tartlets)
brandy custard (see related recipe), to serve

Method
1. Grease an 8-cup (2-litre) pudding basin. Line base with a circle of baking paper.
2. Using an electric mixer, cream butter, sugar and marmalade until well combined. Add eggs, 1 at a time, beating well after each addition (don't worry if mixture curdles).
3. Sift flour, cinnamon and nutmeg into a bowl. Stir half of the flour mixture into butter mixture. Stir remaining flour mixture and breadcrumbs into fruit mince. Add butter mixture to fruit mixture. Mix well. Spoon into pudding basin.
4. Cover pudding top with a circle of baking paper. Cover with a double layer of foil. Secure with un-waxed kitchen string (make sure handle across the top is not too tight, or it will leave indentations). Fold the foil up over the string to ensure it doesn't touch the water during cooking.
5. Place a trivet or upturned saucer in the bottom of a large saucepan. Stand basin on top. Pour in enough boiling water to reach halfway up sides of basin. Cover saucepan with lid and boil over medium-high heat for 3 1/2 hours, adding more boiling water every 30 minutes.
6. Remove saucepan from heat and allow pudding to cool in water. Remove and wrap in a towel and store in a cool, dry, dark place. Serve pudding warm with brandy custard.

Spicy Chicken and Lentil Yoghurt Salad

2008-11-09T13:11:00.000-08:00

Ingredients (serves 4)
4 single chicken breast fillets
2 tsp piri piri seasoning
Olive oil spray
1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
1 tbs fresh lemon juice
2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
1/4 cup (45g) Sunbeam currants
1/4 cup fresh continental parsley leaves
1/4 cup shredded fresh mint
Salt & freshly ground pepper
Lemon wedges, to serve
Method
Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
Whisk the yoghurt and lemon juice in a small bowl until smooth.
Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

Orange & date tart

2008-11-03T15:09:00.001-08:00

Ingredients (serves 6)
250g plain flour
110g pure icing sugar
110g unsalted butter, chilled
1 egg
16 fresh dates, pitted, halved
5 egg yolks
100g caster sugar
450ml cream
1 orange, zested
Cardamom syrup
10 green cardamom pods
1 orange, zested
6 oranges, juiced
225g caster sugar
2-3 tbs brandy
Method
Preheat oven to 190°C. Place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a floured surface and use to line a 26cm tart pan with removable base. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to oven for 10 minutes until crisp and golden. Place halved dates in pastry case.
Reduce oven temperature to 160°C. Beat egg yolks and caster sugar in a bowl until combined. Stir in cream, then strain. Stir in zest and pour over dates. Bake for 30 minutes or until just set. Set aside to cool.
Meanwhile, to make the syrup, use a mortar and pestle or rolling pin to lightly crush cardamom pods. Remove seeds and discard pod. Place seeds in a pan with remaining ingredients and cook over low heat, stirring, to dissolve sugar. Simmer over low heat for 10 minutes. Set aside to cool before serving with the tart.

Chicken caesar baguettes

2008-11-03T15:08:00.000-08:00

Ingredients (serves 8)
8 slices prosciutto
1 tbs olive oil
4 single chicken breast fillets, halved horizontally
1 x 45g can anchovy fillets, drained
250g (1 cup) good-quality whole egg mayonnaise
2 tbs fresh lemon juice
2 tsp Worcestershire sauce
2 tsp Dijon mustard
2 (about 340cm each) large baguettes (French breadsticks)
3 baby cos lettuces, leaves separated, washed, dried
80g shaved parmesan
Method
Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.
Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.
Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.

Prawn Fried Rice

2008-10-28T01:37:00.000-07:00

Preparation Time 10 minutes

Ingredients (serves 6)
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce
Method
Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
Add the shallot and bean sprouts and stir-fry for 1 minute or until combined.

Enjoy
Chef Nathan

Ricotta and lime pancakes

2008-10-20T15:23:00.000-07:00

Ingredients (serves 2)
3/4 cup plain flour
1/2 teaspoon baking powder
1 tablespoon brown sugar
1 egg, separated
2 tablespoons low-fat ricotta
200ml skim milk
1 small lime, rind finely grated, juiced
olive oil cooking spray
1/4 cup low-fat vanilla yoghurt
1 tablespoon honey
2 passionfruit, halved
lime wedges, to serve

Method
Sift flour and baking powder into a bowl. Stir in sugar. Make a well in the centre. Whisk egg yolk, ricotta, milk, lime rind and 1 tablespoon lime juice in a bowl until well combined. Add to flour and whisk until batter is smooth. Cover and set aside for 20 minutes to rest.
Whisk eggwhite in a bowl until firm peaks form. Fold gently into batter.
Heat a non-stick frying pan over medium-high heat. Spray with oil. Pour 1/3 cup batter into centre of pan and tilt to spread. Cook for 2 to 2 1/2 minutes or until small bubbles appear on surface.
Carefully turn and cook for a further 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, spraying pan with oil before cooking each pancake.
Place 3 pancakes on each plate. Top with yoghurt and drizzle with honey. Spoon over passionfruit pulp. Serve with lime wedges.

Barramundi with Summer Vegetables

2008-10-12T19:55:00.000-07:00

Ingredients (serves 4)
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 zucchini, chopped
1 red capsicum, chopped
1 eggplant, chopped
3 Roma tomatoes, chopped
1/4 teaspoon caster sugar
1/4 cup chopped basil leaves
4 (700g) barramundi fillets
olive oil cooking spray
lemon wedges,
crusty bread
Method
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook for 20 minutes, or until tender. Stir through basil. Season with salt and pepper. Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through. Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.
Notes & tipsNote: Perch or ling are also suitable white-fleshed fish suitable for pan frying.

Sausage risoni

2008-10-05T17:15:00.000-07:00

Ingredients (serves 4)
1/4 cup olive oil
500g gourmet peppered
beef sausages (see tip)
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
1 green capsicum, thinly sliced
700g bottle Italian tomato passata sauce (see note)
500g packet risoni pasta
1 tablespoon oregano leaves, chopped
80g baby rocket
25g parmesan cheese, shaved
Method
Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.
Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.
Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.
Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.
Notes & tips
Tip: Chicken, pork or chorizo sausages would all be suitable in this recipe.
Note: Tomato passata is a concentrated sauce made from sieved tomatoes, available from the supermarket.
SourceSuper Food Ideas - June 2006 , Page 69

BBQ Time of year

2008-09-30T21:39:00.000-07:00

Asian Style Lemon Grass Chicken

Ingredients:
* 1 free-range chicken approx 1.6 kg
* Approx 1 cup of coriander leaves
* Small bunch (about 5-6 stalks) of spring onions
* Thumb sized knob of ginger, chopped
* 1/2 stalk of lemon grass chopped
* 1/2 cup olive oil
* Juice of 3 lemons/limes/seville oranges
* 1/4 cup soy
* 4-5 cloves chopped garlic (about 1 heaped tablespoon)
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp curry powder (or more to taste)
* 1 Throne (a beer can, any type will do!)
Method:
Put ingredients in a blender and blend to a paste. Taste and then adjust seasonings to your taste.
Marinate chicken in rub for at least 2-3 hours and barbecue “on a throne” (an open beer can) till done.

Sweet Plumb Pork Fillet Steaks with Zucchini

1 Whole Pork Fillet(s) Large
1 Whole Spring onion(s) Large, cut into 8 segments
4 Whole Zucchini Medium, cut into thirds lengthways
2 Tbsp Olive Oil
1 Whole Red Chilli Medium, seeded and finely diced
1 Cup(s) MasterFoods Sweet Plum Marinade
Directions
Slice the pork into 1 ½ cm thick medallions and marinate in half the Sweet Plumb marinade and the chilli, covered in the fridge for two to twelve hours.

Brush the zucchini strips with one tablespoon of oil and char grill.

Fry the onion segments in the remaining oil on the flat grill over medium heat.

Char grill the marinated pork at the same time.

Place three zucchini strips on four plates and top with the onions and pork.

Drizzle over remaining marinade (that has not been in contact with the meat).

ENJOY YOUR BBQ

Chef Nathan

Reply to Your Post

Delete Post

Cooking With Fruits

Beetroot Risotto

Winter is here!

Oysters

Harvey Beef with Gorgonzola, Witlof & Walnut Salad

Saganaki

Pork Medallions with Balsamic-Honey Glaze

Berry Cream Parfaits

Tuna Nicoise Salad

Easy Beef & Tomato Stir-fry

Roast Vegetable Quiche

Vietnamese Chicken Noodle Salad

Curried Pumpkin & Lentil Soup

Fish Tacos

Grilled Endive Caesar Salad with White Beans

Moroccan Chicken with Couscous

Chocolate Bombe Alaska

Ingredients (serves 4)

Method

Bocconcini Arancini

Ingredients

Method

Notes & tips

Creme Caramel

Asian Crab Omelette

Delightful Osso Bucco

Asian Chicken Noodle Soup

Ingredients (serves 4)

Method

Salt-and-pepper tofu with braised eggplant

Moroccan Spiced Lamb Casserole with Sweet Potato and Olives

Preparation Time

Cooking Time

Ingredients (serves 4)

Method

Golden Syrup Dumplings

Vegetable, Bacon and Risoni Soup

Method

Vegetable, Bacon and Risoni Soup

Method

Tuna, Lemon and Rocket Risotto

Ingredients (serves 4)

Method

Worlds Easiest and Moistest Fruit cake

Greek Creamed Rice

Easter Chocolate Friands

Beef and Guinness Stew

Ingredients (serves 4)

Method

Duck and Ginger soup

Lamb Cutlets with bean, strawberry & Feta Salad

Ingredients (serves 4)

Method

Tomato & Vegetable Pasta Sauce

Home Made Gnocchi

Choclate Brownies

Berry Parfaits

Ingredients (serves 4)

Method

Barbecue Marinated Lamb Leg

This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner.

Ingredients (serves 4)

Green olive mayonnaise

Method

Summer Berry Trifle

Trditional Christmas Pudding

Spicy Chicken and Lentil Yoghurt Salad

Orange & date tart

Chicken caesar baguettes

Prawn Fried Rice

Ricotta and lime pancakes

Barramundi with Summer Vegetables

Sausage risoni

BBQ Time of year