alive and cooking

7/30/2019 Alive and Cooking

1/52

By James Reason.


2/52

Sweet potato & chickpea roast

Ingredients

Sweet potato mix2 large sweet potato

200g chickpeas (soaked overnight)

100g mixed olives

100g sun-dried tomatoes

1/2 bunch curly parsley

1/2 bunch basil

Method

Soak chickpeas in cold water overnight to soften then boil until just cooked. Leave a

little hardness in the middle because they will be cooked again in the roasting pan.Roast sweet potatoes in a hot oven at 230 for 30 minutes with some light olive oil and

salt and pepper.

Dice olives, sun dried tomatoes, parsley and basil. Add to baking dish with sweet

potatoes and soft chickpeas. Place back in oven for about 10 minutes or until heated through.

Dressing

Ingredients

100ml light olive oil

100ml white wine vinegar

2 shallots

Method

Finley dice shallots and add to bowl with white wine vinegar and olive oil. Squeeze shallots in

your hand before adding to release juices. Pour over sweet potato roast and serve.

2


3/52

Lamb Shanks

Ingredients

4 lamb shanks

2 shallots

2 clove of garlic

2 celery sticks

2 carrots

1/2 segment of star anise1/2 cup of parsley

2 bay leaves

1/2 cup of red wine

3tbsp Kecap manis

375 ml of stout beer

Method

Heat pan and sear lamb shanks in oil with some salt and pepper, when browned

remove from pan and rest.

Add diced shallots, garlic, celery, carrots and parsley. Sear for about 1 minute and adstar anise, bay leaves, red wine and Kecap manis.

Bring to boil and ad lamb shanks back to pan.

Cook for about 2 minutes to allow lamb to soak up sauce mix.

Pour over bottle of stout and add water to cover lamb.

Cover pan and cook in hot oven at 180 degrees for about 1 and 1l2 hours.

Serve with some mash potatoes or by its self

3


4/52

Beef Satay

Ingredients

300g scotch fillet

100g peanut butter

1 onion

2 clove garlic

1 tsp shrimp paste

1 tsp tamarind paste2 tsp fish sauce

1 knob of ginger

1 tin of coconut milk

200g mix frozen vegetables

Method

Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce,

tamarind paste and coconut milk.

Mix all ingredients.

Heat a large pan and add contents of the bowl.Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into

the mix and bring to the boil.

Add frozen veg mix and heat through.

Serve on a bed of steamed rice with some coriander as a garnish.

4


5/52

Steamed Mango Pudding

Ingredients

Puddings

6 eggs

300g s/r flour

4 mangos (tinned or fresh)

100ml honey

a pinch of bi-carb

Method

Blend eggs, flour, 50ml honey & 2 mashed mangos. Line ramekins with sliced mango and add

a spoon of honey in the bottom.

Pour over blended ingredients to 1/2 way.

Place in bain marie (deep enough to cover) & bake for 45 minutes.

Ingredients

Sauce

100g of unsalted butter

1 Tin of mangos

2 tbsp of honey

100ml of thickened cream

Method

Melt butter in saucepan. Add tin of mangos and all the syrup. Add honey and cream and blend

with a bar mix. Heat up and serve over steamed puddings.

5


6/52

Banana Doughnuts

Ingredients

This recipe is designed to use an older banana that is maybe past its prime.

2 bananas

2 whole eggs

2 egg yolks

150g rice flour100g icing sugar

1litre of canola oil (for deep frying)

Sauce

150 ml thickened cream

3 tbs drinking chocolate

splash of baileys

Method

Blend bananas and eggs till smooth, fold in the rice flour and sugar.

Preheat oil to @ 180 (a deep fryer is ideal but the oil must be brand new as any previously

fried food may taint the banana).

Fry a spoonful of mix at a time.

Lightly whip the cream till just firm, fold in baileys and drinking chocolate.

Dip crispy hot banana doughnuts in the sauce!!!

6


7/52

Tortilla Frittata

Ingredients

6 tortilla

4 eggs

1 tomato

1 tsp of paprika

1/2 a Spanish onion

2 large potatoes2 cloves of garlic

1/2 cup of fresh basil

100g grated cheddar

100ml thickend cream

Method

Finely slice potatoes, Spanish onion, tomato and garlic. In a large bowl mix your eggs, basil,

garlic and half your cheese and mix well.

Take a round baking dish and place 1 tortilla in the base, layer it with sliced potato, Spanishonions and tomatoes. Cover with egg mix and repeat with another layer.

Keep going until your ingredients run out.

Sprinkle remaining cheese on top with some paprika and cook in a hot oven at 220C for 15

minutes or until the top goes golden.

7


8/52

Green Eggs and Ham

Ingredients

6 egg yolks

50g pesto

30 ml of cream

100g sliced ham (medium-thick, not shaved)

Toasted bread

1 large tomato50g brie

Knob of butter

Method

Mix egg yolks and pesto in a bowl with cream and give it a good mix.

In a pan heat some butter and cook ham until brown.

In another pan heat some more butter and pour in eggs. Stir eggs regularly with a wooden

spoon. Eggs will start to thicken and scramble.

Serve scrambled eggs with brie, ham and fresh tomato on some toasted bread.

8


9/52

BBQ Chicken Balls

Ingredients

(Chicken Balls)

1/2 a bunch of coriander

1 bunch of spring onions

1 red chilli

1 clove of garlic

2 eggs300g of minced chicken

2 tbsp of rice flour

2 tbsp of olive oil.

(Dip)

1/2 a grated cucumber

1 tbsp of Dijon mustard

200g of natural yogurt

Method

Finely dice coriander, spring onions, garlic and chilli. Place all ingredients in a large bowl and

mix together. Roll small sized balls and cook on your BBQ until they are golden brown.

Grate cucumber into a small bowl and mix with Dijon mustard and yogurt. Serve as finger

food at your next BBQ.

9


10/52

Chicken Fried Rice

Ingredients

500g of chicken

2 tsp of garlic paste

2 tsp of chilli paste

4 spring onions

5 coriander stalks

1 tin of bamboo shootsAlways Fresh Roasted Peppers

200g of basmati rice

2 cups of Frozen Peas

5 coriander stalks

sesame oil

Method

Baste chicken with 1 tsp garlic and 1 tsp chilli, place in an oven dish and half fill with water,

cover the top with foil and bake at 220C for about 20 minutes.

Remove the foil, pour off the stock and place back in a hot oven at full speed for another 10

minutes.

Use the stock from the chicken to cook rice (follow directions on pack).

Chop the chicken, spring onions, bamboo shoots, coriander stalks and stir-fry with 1 tsp garlic

paste and 1 tps chilli paste.

Add in rice, Frozen Peas, Roasted red peppers and stir through. Cover and cook for about 2

minutes or until peas are hot.

Serve with a garnish of coriander.

10


11/52

Big Red Cheese Cake

Ingredients

1 Can of condensed tomato soup

250g smooth ricotta

4 eggs

1 cup grated parmesan

1 punnet of cherry tomatoes

Splash of white balsamic vinegar1 sheet of shortcrust pastry

Method

1. Line a flan case with shortcrust pastry and blind bake at 200C for 5-8 minutes.

2. In a large bowl combine eggs, ricotta, Big Red soup and parmesan cheese and mix well.

3. Pour this mix into your blind baked pastry case and bake at 200C for 20 minutes.

4. Remove from the oven, place cherry tomatoes on top and splash with wine vinegar thenreturn to oven at 230C for a further 10 minutes.

11


12/52

Banana Boysenberry T Cake

Ingredients

3 bananas

1 can of boysenberries

4 eggs

150g melted butter

200g self raising flour

100g castor sugar50g moist coconut flakes

Method

1. Place flour, sugar, butter, coconut, bananas, eggs and half the can of boysenberries into a

food processor and blend untill all combined.

2. Pour into cake tin and bake at 200C for around 30 minutes.

3. Place the other half can of boysenberries into a small pan and boil until a syrupy

consistency is achieved (about ten minutes but watch it as it can burn quickly).

4. Allow cake to cool then pour over syrup.

12


13/52

Apple Crumble

Ingredients

500g apples (your choice of make)

350g Plain flour

250g unsalted butter (1cm cubes.)

350g Castor sugar

1 tsp. Mixed spice

2 tbsp. Maple syrupJuice of 1 lemon

Method

1. Core and peel apples, then chop apples into 1 cm cubes, pour into mixing bowl and toss in

lemon juice.

2. Combine 250g of castor sugar with the plain flour and the cubed butter then rub between

your fingers until a sandy texture is achieved. This is the crumble mix.

3. Sprinkle the apples with the mixed spice and 100g of caster sugar, then pour in the maple

syrup and mix well.

3. Place mixture in an oven -proof dish, then top with the crumble mix. Bake in hot oven (220

degrees) for approximately 40 minutes or until the top is crispy.

13


14/52

Chocolate Coconut Cookies

Ingredients

250g plain flour

250g caster sugar

125g softened butter

1 egg

1 tsp bi-carb soda

100g desiccated coconut100g chocolate chips

Method

1. Place all ingredients in your food processor and mix until combined.

2. Roll mix into a log, cut into cookie size and place on baking paper (makes approx 30

serves). Bake at 200C for 15-20 minutes

3. Allow to cool on cake rack, these will keep in airtight container for 1 week (if you can wait

that long).

14


15/52

Vegetable Curry Puffs

Ingredients

1 brown onion

1 carrot

1 stick of celery

1 zucchini

pumpkin

2 medium potatoes1 small red capsicum

1 small green capsicum

1 red chilli

1 green chilli

2 tsps curry powder

1 can coconut cream

4 sheets of puff pastry

1 egg

Method

1. Dice all ingredients to the same size (1cm cubes) then fry in a wok with curry powder for 2

minutes. Add the coconut cream, bring to a boil then simmer for 15 minutes.

2. Allow the vegetable mix to cool before stuffing and folding your curry puffs.

3. Cut pastry sheet into quarters, place a tsp of vegetable mix on one half then fold over, seal

with egg wash and press the edges down with a fork.

4. Deep fry in canola oil at 180C for 2-3 minutes or until golden brown.

15


16/52

Suon Nuong

Ingredients

1 spring onion

2 tbsps of fish sauce

1 clove of garlic

2 tbsps of oyster sauce

2 stalks of lemongrass

1 tbsp of honeyhalf a cup of olive oil

1kg of pork chops

Method

1. Bash the pork lion chops, with a meat mallet and set aside.

2. Combine the oyster sauce, fish sauce, honey, sugar, lemon grass, spring onions, garlic and

vegetable oil in a bowl and mix well. Add the lion chops to the bowl and refrigerate overnight.

3. Place the chops on a preheated chargrill pan. Cook for 2 minutes, then turn the chops 90degrees(on the same side) and cook for another 2 minutes. This should create a crisscross

pattern on the meat. Turn the chops over and repeat this process on the other side.

4. Once cooked, place on a cutting board and cut into 1 cm wide pieces with a heavy cleaver.

Arrange the pieces of pork lion on a serving platter and spoon over the spring onion oil, sliced

chilli and coriander.

Serve with jasmine rice and dipping sauce.

Treacle Tart

16


17/52

Ingredients

2 sheets short crust pastry

500ml golden syrup

150g fresh breadcrumbs (crusts from the freezer vitamised)

Juice and zest of two lemons

Juice and zest of one lime

Method

1. Line a tart case with one sheet of pastry and cut the second piece into strips.

2. In a saucepan, on a low heat, warm the syrup, combine the breadcrumbs and citrus then

gently mix until all smooth.

3. Pour the syrup mixture into the pastry case and top with the pastry strips, bake at 180

degrees for 50 minutes.

4. Serve warm with ice cream.

Garlic Prawns

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18/52

Ingredients

300g raw prawn tails

3 cloves garlic, finely chopped

glass of white wine

cup of chopped chives

300ml thickened cream

Olive oil

Salt and pepper

Method

1. Toss together the prawns, garlic, chopped chives and a touch of salt & pepper.

2. Splash oil in a pan, wait until red hot and sear the prawns until they just start to change

colour, then pour in the white wine and boil.

3. Remove the prawns from the pan and pour in the cream, boil the sauce until thickened then

re-introduce the prawns to the sauce and serve with sprinkle of chives.

Thai Green Prawn Salad

18


19/52

Ingredients

300g raw prawn tails

2 tbsp Thai green curry paste

1 cucumber

100g raw peanuts

2 red chillies finely sliced

1 carrot peeled and shredded

cup mint leaves, torn

cup basil leaves, torn

cup flat leaf parsley, torn6 spring onions, finely chopped

shredded iceberg lettuce

Spanish onion finely sliced

1 tsp caster sugar

1 tbsp fish sauce

3 tbsp white balsamic vinegar

Splash of sesame oil

Method

1. Toss the raw prawns in the curry paste and allow to marinate for at least 1 hour.

2. Slide the raw peanuts into an oven pre-heated to 180 degrees for 10 -15 minutes then

allow to cool before crushing in the mortar and pestle.

3. In a large bowl toss together the chilli, carrot, spring onion, lettuce and all the herbs.

4. Heat a wok and very quickly toss the prawns until they just turn pink, turn off the heat

and leave for 2 minutes while you make the dressing.

5. Combine the sugar, fish sauce, vinegar and sesame oil in a bowl then add the sliced

Spanish onion and squeeze together.

6. Toss the warm prawns through your salad mix, sprinkle with crushed roast peanuts and

pour over the dressing.

Tomato and Basil Pasta

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20/52

Ingredients

250g pasta

500g tomatoes peeled and seeded

1 clove of crushed garlic

1 anchovy

cup shredded basil

finely chopped Spanish onion

glass white wine

cup freshly grated parmesan

Olive oilSalt & pepper

Method

1. Cook pasta in lots of boiling water as per the instructions on the pack.

2. In a large fry pan heat some olive oil then fry the anchovy, garlic and Spanish onion until

soft, pour in the wine and reduce by half.

3. Toss in the roughly chopped tomatoes and cook until tomatoes are just hot then stir throughthe pasta (take from water with tongs so that you get pasta stock as this forms the sauce),

shredded basil and serve with parmesan.

Sweet Potato Gnocchi

20


21/52

Ingredients

1kg sweet potato

30g melted unsalted butter

300g plain flour

4 eggs

Salt and pepper

6 slices prosciutto

cup sage leaves

70g butter

50g shaved parmesan lemon juice

Method

1. Pre-heat your oven to 220 degrees and roast the whole sweet potatoes for one hour (make

sure you put the sweet potato on a baking tray as they always leek). Allow to cool, peel and

blend until really smooth.

2. Mix in the flour, melted butter, eggs and salt and pepper then knead until a smooth ball is

formed. Place onto a lightly floured bench top, cut into 4 and roll into a sausage about 5 cm indiameter. Cut 2cm pieces and press with a fork to form gnocchi.

3. Cook in lots and lots of rapidly boiling salted water for 3-5 minutes or until they float.

4. Place 70g butter in a pan and fry prosciutto until crispy then toss in sage leaves and butter

and a squeeze of lemon. Cook until butter starts to brown then tumble in gnocchi, stir until

gnocchi is coated in butter and sage then serve topped with shaved parmesan.

Deli stuffed chicken wings

21


22/52

Ingredients

1 kg chicken wings

100g black olives

100g fire roasted red pepper strips

100g marinated mushrooms

6 anchovies

100g char grilled eggplant

100g Plain flour

1 egg

220g breadcrumbs50g grated Parmesan

Method

1. Make a small cut in the side of each chicken wing and stuff with an assortment of the deli

ingredients (your choice of mixes but I like to keep them separate, mushroom in one, olives in

another etc..). Make sure that you firmly press the edges together.

2. Pass the stuffed wings through flour, egg, then the breadcrumbs with the parmesan mixed

through, and deep fry at 180 degrees for 5-8 minutes or until crispy brown.

3. Alternatively, give them a light spray with canola oil place on a lined tray and bake in an

oven set at 200 degrees for 20 minutes.

Tomato with Prosciutto and Egg (Posh Breakfast)

22


23/52

Ingredients

4 large tomatoes

8 slices of prosciutto

4 eggs

1 large field mushroom

extra virgin olive oil

salt and pepper

Method

1. Peel and de seed the tomatoes but keep them whole, just take off a lid.

2. Place the egg into the scooped out tomato and wrap with two slices of prosciutto.

3. Place wrapped tomatoes onto an oven tray, drizzle lightly with oil and bake at 250 degrees

for 10 minutes.

4. Slice the field mushroom into strips of about 1 cm thick and quickly fry in olive oil. Season

with salt and pepper.

5. Serve the tomato on top of the mushroom slices.

Banana Bread

23


24/52

Ingredients

4 bananas

100ml maple syrup

500g plain flour

1 tsp sugar

1 tsp salt

tsp dried yeast

150ml warm milk

1 tbsp pumpkin seed (pepitas)

Method

1. Combine the flour, salt, sugar and yeast in a blender and mix well.

2. Pour in the warm milk gradually while mixing, thenknead well until the dough is smooth.

3. Cover and allow to prove for at least one hour in a warm spot.

4. Place bananas in a blender, until smooth, add the maple syrup.

5. Once the dough has doubled in size, pour the banana mix in til blended. Place the dough

into loaf tin and sprinkle with pumpkin seeds.

6. Bake at 180 degrees for 45 -55 minutes.

Stuffed Mushrooms

24


25/52

Ingredients

200g button mushrooms

200g pate

100g plain flour

2 eggs, beaten

200 g breadcrumbs

100gmayonnaise

1 tbsp horseradish

1 tbsp chopped parsley

Squeeze of lemon juiceSalt and pepper

Canola oil, for deep frying

Method

1. Remove the stalks from the mushrooms (pop them in a freezer bag and into the freezer for

later.) and using a teaspoon stuff pate into the cavity, pressing it in but not too firm as you

may break the mushroom.

2. Pass the stuffed mushrooms through flour, egg and breadcrumbs(season breadcrumbs withsalt and pepper) until they are completely coated.

3. Deep fry at 180 degrees for 5 minutes or until brown and crispy

4. Combine the mayonnaise, horseradish, parsley and lemon juice and serve as dip for

mushrooms.

Lamb Mignon

25


26/52

Ingredients

500g lamb cutlets

100g fire roasted red peppers

cup large basil leaves

200g cream cheese

Squeeze of lemon juice

1 tsp chopped capers

tsp paprika

Method

1. Wrap a basil leaf around each lamb cutlet, then a strip of red pepper followed by a strip of

streaky bacon (buy middle bacon and cut off the eye and you are left with streaky bacon, just

make sure you remove the rind.) and secure with a toothpick.

2. Combine the softened cream cheese with the lemon juice, capers and paprika.

3. Fry the cutlets on both sides then slide into an oven set at 200 degrees for 5 minutes.

4. Serve with a swirl of cream cheese (use a piping bag).

Bread & Butter Pudding

26


27/52

Ingredients

6 eggs

250ml milk

1 vanilla pod

250g butter

250g caster sugar

200mlthickened cream

1 loaf of day old bread (sliced)

100g dried figs

Method

1. Pour the milk into a small sauce pan add the scored vanilla pod and 50g of caster sugar,

simmer for 10 minutes, then allow to cool.

2. Using 50g of butter lightly spread each side of the sliced bread.

3. Mix the eggs into the cooled milk and vanilla, then stir through 100ml of cream.

4. (Caramel) Place 200g of butter, 200g of caster sugar into a saucepan and melt. Once thebutter and sugar have melted together pour in the cream and bring to a boil. Stir vigorously til

caramel consistency is achieved. Then allow to cool.

5. Lay buttered bread into an oven tray with a few dollops of caramel and top with egg mix,

then repeat the process until the tray is full.

6. Bake at 200 degrees for 50 minutes.

Crepe Suzette

27


28/52

Ingredients

4 eggs

500g plain flour

450ml milk

50g caster sugar

6 oranges

50mlCointreau

Method

Copy1. Combine the milk, egg and plain flour in a large bowl and whisk until smooth.

2. Zest and juice 2 oranges, peel and segment the others for (squeezing the pith and skin into

the juice.)

3. In a hot pan make thin pancakes (I have a pan that is only used for crepes but a non-stick

pan is ideal.)

4. For each portion place 2 tbsp. caster sugar in a fry pan, add 3 tbsp. orange juice and zest, 10

orange segments and heat until the sugar melts.

5. Add the folded crepes to the pan a splash of Cointreau and flame as you serve.

Jade Roast Pork

28


29/52

Ingredients

1 pork fillet

4 kiwi fruit, peeled

bunch of mint, remove stalks

bunch sage, remove stalks

1 clove of garlic

Splash of Midori

500ml water

1 roasted sweet potato (500g)

100ml milk50g butter

Curly parsley, garnish

Method

1. Place the kiwi fruit, the herbs and garlic into a blender and blend until smooth. Add the

Midori and half the water, then pour this mixture into a large bowl, place the trimmed pork

fillet in and allowtomarinate for at least 1 hour (but no longer than 3 hours.)

2. Place the pork fillet and the marination liquor into an oven-proofdish, then straight into theoven set at 220 degrees for 30-45 minutes.

3. Peel the roasted sweet potato and place into a saucepan with the milk and butter, gently

simmer until the butter melts then blend with Mr. Buzzy until smooth.

4. Serve pork on the sweet potato puree, garnish with parsley.

Babaganoush

29


30/52

Ingredients

1 kg eggplant

100g tahini paste

2 clove of garlic

100g plain yoghurtSalt and pepper

Juice of 1 lemon

Continental parsley

Method

1. Grill the eggplant until they are softened and blackened, remove and allow to cool.

2. Finely chop the garlic, peel the eggplant, then mix all other ingredients together.

3. This dip/sauce will keep in the fridge for up to a week.

Chinese Chicken Satay

30


31/52

Ingredients

300g Chicken breast

Metal skewers

100ml Kikkomans Lime, lemon grass and soy marinade

100ml Kikkomans Honey soy marinade

1 long red chilli, seeded and finely chopped

1 long green chilli, seeded and finely chopped

3 spring onion, finely chopped

1 tsp crushed garlic

1 tbsp sesame oil1 can(400ml) coconut cream

Method

1. Combine all marinades with the chillies, onions and garlic, mix well and add the sesame oil.

2. Cut the chicken into even sized pieces about 2cm square and toss into the marinade.

3. Marinate the chicken in the fridge for at least 1 hour.

4. Thread onto skewers and grill on a very hot grill plate for about 3-5 minutes each side,

turning once.

5. Place the left over marination into a saucepan, add one can of coconut cream and bring to a

vigorous boil. Simmer for 5 minutes. (I know this bit isnt Chinese but I like the flavour!)

6. Serve on steamed rice, pour over coconut sauce.

Mushroom Schnitzel

31


32/52

Ingredients

2 field mushrooms, trimmed of stalk

100g plain flour

150g breadcrumbs

2 eggs, beaten

cup chopped mint

cup chopped basil


5 tbsp extra virgin olive oil

Splash of white wine100g roquet

finely sliced brown onion

Splash of red wine vinegar

Method

1. Combine the mint, basil and olive oil and marinate the mushrooms for about an hour. Fry

with the marinade until the mushroom starts to soften, (keep on low flame) then de glaze the

pan with the white wine. Remove the mushrooms from the pan and allow to cool.

2. Continue to reduce marinade to about half. While the pan is still warm add the sliced onions

and the red wine vinegar, boil, then turn the pan off and set aside.

3. Once the mushrooms have cooled, pass them through flour, egg and breadcrumbs. Return to

egg, then breadcrumbs again.

4. Place mushrooms, gill side down, on a baking tray. Bake at 250 degrees for 15-20 minutes

or until the breadcrumbs are crispy.

5. Toss the roquet with the cooled onion and herbs in the pan and serve with the mushroom.

Chocolate Mud Cake

32


33/52

Ingredients

500g dark cooking chocolate

6 eggs

250g plain flour

200g caster sugar

300g unsalted butter

100g chocolate chips

100g almondmeal

Method

1. In a large bowl whisk together the eggs and sugar until light and fluffy.

2. Melt 300g of chocolate with 200g of butter then fold in the chocolate chips, almond meal

and flour.

3. Fold the eggs and sugar into the chocolate and flour mixture, then pour the whole mix into

your cake tin and bake at 180c for 1 hour.

4. Remove from the oven and allow to cool on a cake rack.

5. Melt together the remaining amounts of the chocolate and butter. Mix well and allow to

cool. Pour the ganache over the cooled mud cake.

Very Gan Cabbage

33


34/52

Ingredients

Savoy cabbage

200g button mushrooms, chopped into quarters

1 Spanish onion,

1 carrot

2 medium potatoes

200g green beans

2tsp crushed garlic

bunch coriander, finely shredded

bunch mint, finely shredded10 sage leaves, finely shredded

100ml Organic soy sauce

Method

1. Fill a large pot with water and bring to the boil.

2. Separate cabbage into individual leaves and blanche. Remove leaves and set aside.

3. Dice all the vegetables (approx. 2cm cubes).

4. Blanch the potatoes first, then add the mushrooms, beans, carrots, onions, crushed garlic

and herbs and cook for 15 minutes or until the potatoes are softened, strain off the water (keep

for later usage,) and allow to cool. Pour the soy sauce into the vegetables, mix well.

5. Wrap a cabbage leaf around a serving spoon full of potato mixture, place on an oven tray

and bake at 220c for 15 minutes.

6. Serve with a basil and tomato salad.

Banana and Brie Savoury Muffin

34


35/52

Ingredients

4 eggs

250g self raising flour

150g melted butter

2 bananas, chopped

125g Brie, chopped

Method

1. Mix the melted butter into the 4 eggs, then fold in the flour.

2. Stir in the chopped bananas and Brie into the muffin mixture.

3. Fill each muffin tin and bake at 200c for 20 minutes.

Hi-Lo Chicken Stuffed Loaf

35


36/52

Ingredients

1 High fibre-low G.I. loaf

500g chicken mince

Spanish onion, finely chopped

100g roasted red peppers, chopped

1 tspVegeta chicken stock powder

1 egg

50 g breadcrumbs

(made from bread trimmings)

1 tsp hot English mustard cup grated Parmesan cheese

cup basil, shredded

Method

1. Cut a circular hole into the end of the loaf. Using a pair of tongs, remove the soft bread

from inside the loaf. Keep the lid for later. Make breadcrumbs out of the soft bits taken from

the inside of the loaf, by giving a quick pulse in a blender.

2. Combine the chicken with onion, peppers, mustard, stock, egg, basil, Parmesan andbreadcrumbs.

3. Turn the loaf on its end and stuff with the chicken mixture.

4. Wrap with foil and bake at 200C for 45-55 minutes.

Beef Tempura with Red Capsicum Salsa

36


37/52

Ingredients

500g eye fillet of beef

100g cornflour

100g plain flour

1 tsp wasabi paste

1 tsp ground ginger

1 tsp dried hot chilies

2 eggs

2 cups of ice cold soda water

Salsa

50g fire roasted peppers

4 spring onions

150-200ml natural yoghurt

1 long green chili

1 clove garlic

1 small Lebanese cucumber

Method

1. Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then

pour over the yoghurt and stir through the red peppers.

2. Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with

wasabi and soda water then swiftly whisk it all into the flour.

3. Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at

180C for about 1-2 minutes or until crispy and serve immediately.

Fruity Club Hi-Lo

37


38/52

Ingredients

1 High fibre-low G.I. loaf, sliced lengthwise

1 punnet of strawberries, sliced

4 kiwi fruit, sliced

1 can of mango cheeks, sliced

1 tsp Gelatine (dissolved in 2tsp water)

Method

1. Lay the first slice of bread on a suitable tray (a flat one that fits in the fridge,) then brush

with gelatine. Cover the first slice with strawberries, then brush with gelatine. Place another

slice of bread on top, then brush with gelatine and lay down the sliced kiwi fruit, then brush

with more gelatine then a layer of sliced mangos.

2. Repeat this process until all slices are used, then wrap the whole loaf firmly with cling wrap

and place in the fridge over night

3. Using a sharp knife slice into wedges and serve.

Veal schnitzel parme

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Ingredients

500g veal fillet

1/2 tsp ground ginger

100g Plain flour

1 egg (beaten)

200g breadcrumbs

1/2 cup grated Parmesan cheese

Extra light olive oil

Salt and pepper

Canola oil250g baby bocconcini

100g prosciutto, shredded

2 tomatoes, skinned and chopped

cup basil leaves, finely shredded

Method

1. Add Parmesan cheese, ground ginger and salt and pepper to the breadcrumbs.

2. Slice the veal fillet into thin medallions, then pass fillets through the flour, then egg andthen the breadcrumbs. (Make sure you press the crumbs down well.)

3. Shallow fry veal schnitzel until golden, drain onto absorbent paper.

4. Chop the bocconcini in half, mix with the basil, tomato and prosciutto. Drizzle a little oil,

mix together, then place on top of schnitzels and serve.

Banana Pancakes with Minty Chocolate Yoghurt

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Ingredients

4 bananas

200g rice flour

100g arrowroot

1 tsp baking powder

1 egg

100ml milk

200ml natural yoghurt

cup shredded fresh mint

cup grated milk chocolateAlways Fresh Extra virgin olive oil spray

Method

1. In a food processor mix together the bananas, rice flour, arrowroot, baking powder, egg and

milk and blend until all combined.

2. Allow the batter to rest in the fridge for at least and hour.

3. Mix together the chopped mint with the yogurt and chocolate

4. In a non stick pan spray a little oil then pour in a tablespoon of batter and fry until bubbles

start to appear, then flip the pancake and cook the second side until golden brown

5. Serve with the chocolate minty yoghurt.

Mother and Child Stack

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Ingredients

100g smooth ricotta

5 eggs

cup grated Parmesan

1 chicken breast

100g char grilled eggplant

100g roasted red peppers

50g mayonnaise

Salt and pepper

Method

1. Grind salt and pepper onto the chicken breast. Roast in an oven set to 200C for 15 minutes,

then set aside.

2. Combine the eggs, ricotta and parmesan cheese and mix until smooth. Pour about 2 tbsp. of

egg mix into each muffin container and bake at 200C for 3-5 minutes.

3. Chop the chicken breast and toss with the eggplant and peppers in the mayonnaise then

layer alternately with the small omelettes, serve with crisp green salad.

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Southern Fried Chicken Fingers with Green Peppercorn

Mayonnaise

Ingredients

4 chicken fillets, unskinned

cup milk

2 eggs, lightly beaten

1 tablespoon lemon juice

1 cup plain flour1 tablespoon dried thyme (ground, if available)

2 teaspoons rosemary

2 teaspoons paprika

1 teaspoon salt

teaspoon garlic salt

peanut or canola oil, for deep frying

Green Peppercorn Mayonnaise

Make 1 cups

1 cup mayonnaise

cup sour cream

2 spring onions, finely chopped

1 tablespoon green peppercorns, crushed

1 tablespoon snipped chives

2 teaspoons capers, finely chopped

1 teaspoon French mustard

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Method

Cut chicken fillets into long strips and soak in milk for 1 hour. Drain the chicken, reserving

the milk. Whisk reserved milk, eggs and lemon juice together. Combine flour with spices and

salt. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour. Heat the

oil in a wok or large saucepan and deep fry chicken until golden brown. Drain on absorbent

paper. To achieve an extra crispy crust, quickly deep fry again before serving, if desired.

Serve with Green Peppercorn Mayonnaise.

Green Peppercorn Mayonnaise

Combine all ingredients for Green Peppercorn Mayonnaise together and refrigerate until

required.

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Ginger Fried Calamari

Ingredients

1kg calamari, cleaned and scored


2 tbsp grated fresh ginger

finely chopped lemon grass2 tbsp olive oil

Juice of one lime

Freshly ground pepper

100g rice flour

1 tbsp white balsamic vinegar

2 tbsp caster sugar

Method

1. Toss the calamari together with the garlic, ginger, lemon grass, lime juice, vinegar, sugarand olive oil and allow to sit for an hour.

2. Remove from the marinade and dust in the rice flour before barbequing until curled and

crisp.

3. Serve with a salad of Watercress tossed with vine ripened tomatoes extra virgin olive oil

and the juice of a lime.

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Teacup Cheese Souffls

Ingredients

40g butter

2 tablespoons (40g) flour

1 cup milk

1 tablespoon Dijon mustard

4 eggs, separated

125g grated Tasmanian HeritageSt Claire cheese

sea salt and white pepper, to taste

steamed asparagus, for serving

lemon and olive oil, for dressing

Method

Butter 6 x 1 cup ovenproof cups or souffle dishes and place on a tray. Melt the butter in a

saucepan, add the flour and cook, stirring for 2 minutes.

Add the milk all at once, whisking continuously until thickened. Cool slightly, add mustard,and then beat in yolks one at a time. Stir in cheese and season to taste. Whisk egg whites until

soft peaks form.

Fold one spoonful of egg whites to cheese mixture to loosen, then fold in remaining egg

whites.

Quickly spoon into cups and bake 180C 2530 minutes or until puffed and golden. Serve

immediately with stalks of steamed asparagus dressed with olive oil, lemon, salt and pepper.

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Sausage Curry

Ingredients

1 kg sausages

1 Spanish onion

1 red capsicum

1 green capsicum

200g mushroom

1 stick of celery1 carrot

2 medium potatoes

4 tsp curry powder

tsp fennel seed

tsp mustard seed

2 tbsp tomato paste

1 tbsp Vegeta chicken stock


Olive oil

1 Lt water

Method

1. Place the sausages into a saucepan, cover with water and bring to a boil, once boiled

place on a lid turn off the heat and allow the sausages to cool in the pan.

2. Chop all vegetables into a 2 cm dice.

3. Splash some oil into a wok. Place the fennel and mustard seeds in first and stir,

allowing the flavour to infuse into the oil. Stir through the curry powder, then toss in the

vegetables until they start to soften. Then add the Vegeta followed by the tomato paste.

4. Pour about a litre of the sausage water into the curry and bring to a boil.

5. Slice the sausage into 4 cm chunks and fry until crispy, then add to the curry sauce and

simmer for an hour.

6. Finish with the cream and serve on steamed rice.

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B.B.Q. Squid salad

Ingredients

1 kg fresh squid cleaned and scored

1 cucumber

1 punnet cherry tomatoes

bunch of spring onions

100g mixed lettuce leaves

1 bunch watercress1 red capsicum

1 tbsp. horseradish

1 tsp. paprika

Juice of 1 lemon

2 tbsp. olive oil

1 tbsp. French mustard

Method

1. Marinade the scored squid in horseradish and lemon juice for about an hour

2. Finely slice the celery and spring onions, chop the tomatoes in half, shave the cucumber and

julienne the red capsicum.

3. Grill the drained squid on a hot BBQ until it curls up

4. Toss the salad leaves with all the cut vegetables and the watercress and top with the grilled

squid

5. Mix together the mustard and olive oil into a dressing and pour over the salad

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McMummy Burgers

Ingredients

500g beef or lamb mince

cup dried breadcrumbs

1 carrot, finely grated

1 onion, grated1 egg

teaspoon salt

1 tablespoon oil

buns, lettuce, tomato and cheese, for serving

Extra Special Sauce

cup tomato sauce

2 tablespoons mayonnaise

1 teaspoon French mustard

Method

Combine all ingredients except oil together and form into burgers with wetted hands.

Heat oil in a large non-stick frying pan and cook burgers, covered, for 5 minutes or until

golden brown on underside. Turn over and cook, covered, for a further 3 minutes until cooked

through.

Serve in buns with lettuce, tomato, cheese and Extra Special Sauce

Combine all ingredients together and use as required.

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Crme Caramel for Rosemarie

Ingredients

3 eggs

1 egg yolk

200g caster sugar


tsp vanilla essence

water

Method

1. In a large mixing bowl, combine the eggs and sugar. Whisk until creamy and the sugar has

all dissolved.

2. Add the vanilla essence and cream and lightly whisk.

3. Pour the crme caramel mixture into 4 ceramic ramekins to a little over half- way mark.

4. Place the ramekins into a baking tray and half fill with water. (Ensure that the water doesnot go into the ramekins.)

5. Place into a preheated oven at 180C for 45-50 minutes. (If you find they are getting too

much colour, too quickly in your oven, turn down temp. to 150C.)

6. Sprinkle 1 tablespoon of caster sugar over the top of each crme caramel, then melt the

sugar under a medium grill until the sugar caramelizes. (If you have a kitchen blow-torch, that

works well.)

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Crispy Skinned Chicken Teriyaki

Ingredients

500g chicken thigh (skin on)

1 bottle Teriyaki marinade

red cabbage, finely shredded

2 tbsp red wine vinegar

cup dried mushrooms (re-hydrated with boiling water)

6 spring onions, sliced2 tsp crushed garlic

2 tbsp caster sugar

Light olive oil

1.5lt canola oil

Method

1. Mix the garlic, teriyaki and sugar in a large bowl, then add the chicken skin side down and

pop in the fridge to marinate for at least an hour.

2. Drain the mushrooms and finely slice. Splash oil in a wok and quickly fry the mushroomsuntil almost crispy.Then add the cabbage and spring onions into the wok and fry for 2 minutes

then pour in the red wine vinegar and boil. Set aside.

3. Take the chicken and marinade from the fridge, place it all in a saucepan and simmer for 15

minutes. Remove the chicken thighs from the saucepan, and continue to simmer the marinade

until reduced. Pat drythe chicken, then deep fry in canola oil at 180C until crispy.

4. Serve crispy skinned chicken on a bed of cabbage, with the marinade reduction.

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Honey Soy Chicken Wings

Ingredients

1.5kg chicken wings

100ml Kikkoman Organic Soy Sauce

100ml honey

2 tbsp white wine vinegar

3 large field mushrooms

1 Spanish onion

Salad

1 head broccoli

bunch chives, chopped into 3cm batons

1 celery heart, chopped roughly

2 oranges, segmented

Spanish onion, finely sliced

3 sprigs mint, finely shredded

Method

1. Cut the wing tips off the and place into a boiling water for 15- 20 minutes

2. Combine the Soy sauce Honey and vinegar together and toss the chicken wings in and

allow to sit for 10 minutes

3. Lay the sliced onion and mushroom on the bottom of your oven tray then pour the chicken

and marinade in. Bake at 180 for 20 minutes.

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Salad

1. Chop the broccoli into florets and peel the stalk and chop into chunky strips.

2. Place the broccoli florets and stalks into the boiling stock left over from the chicken wings.

Cook for 1 minute. Add the celery heart to the stock water and cook with the broccoli for afurther minute, then remove.

3. In a mixing bowl, combine the cooked broccoli, celery, chives, mint, Spanish onion and

orange. Toss together with the pan juices from the chicken wings.

alive and cooking

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