Tuna, Lemon and Rocket Risotto

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

1. Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.
2. In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
3. 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.
4. 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.
5. 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

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

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

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

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

1. 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.
2. 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.
3. 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.
4. 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

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

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

1. 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.
2. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
3. 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.