weekender recipe book volume five

8/4/2019 Weekender Recipe Book Volume Five

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presented in conjunction with seasons of the sun

cookbookvolume 5


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IntroductionSeptember has been Food Month in the weekender, andwhat a month it has been. From recipes and ood estivalsto online cookbooks and gourmet proles, we have takengreat pleasure in showcasing the depth and variety o theSunshine Coasts ood scene. We hope youve enjoyedthe campaign and are ready to get cooking with this th

and nal instalment in our series o online mini recipecookbooks, presented in conjunction with Seasons o theSun and the Sunshine Coast Regional Council. And, dontorget you can access Volumes 1-4 at the Sunshine Coastzone o our website at questnews.com.au. Happy cooking(and eating)!

credits

Editor Lisa Chant

Designer Ruth Stephensen

Artists Rebel Challenger, Laura Wright, Kristen Burrows

Consultant Jaylene Chambers, Sunshine Coast Regional

Council senior project ocer economic developmentVisit seasonsothesun.com.au, questnews.com.auand digitaledition.theweekender.com.au


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Chechallenge

THE BACKGROUND

During the weekenderscelebration o September asFood Month, weve been highlighting, promoting andshowcasing our Coast ood scene, rom producers andgrowers to ood estivals and campaigns. But or our nalweek, we wanted to get down to basics and translatethe message o supporting locals into the realities o aneveryday home kitchen. To do this, we came up with aplan we would give a mystery basket o items grown,manuactured and sourced on the Coast to two ches andask them to come up with a series o recipes anyone couldtackle no matter what their skill level.

THE MYSTERY BASKET

The next step was to put the basket together, and herewe were incredibly ortunate to have Rob and SamanthaOutridge rom Maleny Supa IGA come on board. Theirname had come up during our campaign work with theSunshine Coast Regional Council and Seasons o the Sun asa local business that was passionate about supporting thelocal ood community, and a 30-second phone call was all ittook to get them on board with a generous ofer to donateall the ood or our challenge. On a glorious sunny Coastmorning we headed up to Maleny, grabbed a trolley andwent ossicking with Rob, who revealed they have 73 localsuppliers and that one in every 10 items they stock is rom

the Sunshine Coast, even down to sourcing produce grownat Maleny State High School. Its a very impressive tallyand we could have easily lled two or more trolleys, butsince we wanted the challenge to be one that was easilyrecreatable, heres what Rob picked out

Nutworks premium cold-pressed macadamia oil

Bee Man pure local honey Dancourt Trading salted macadamias Mountain View arm resh eggs Sun Ray strawberries Mt Sippy mushrooms Ironbark Hydroponics resh lettuce Mal England resh basil Moya Valley Poultry organic ree range chicken thighs Noosa River Smoke House salmon Maleny Cheese Tuscan cheddar The Homemade Collection melting moments Eat Me Im Wild rich tomato and cumin Moroccan style

sauce Peachester Gold ham of the bone Country Harvest rhubarb and ginger conserve Maleny Dairies guernsey cream Kenilworth Cheese ricotta Kenilworth Cheese marinated eta

THE SPECIFICS

Once we had our boxes we enlisted our ches JamieMilverton rom Jamies Gourmet and Martin Duncan romFreestyle Escape. Both are known or being passionateabout good, healthy local ood and had generouslydonated their time and expertise. We let both men cook in

their own kitchen so they had access to their pantry basics.The only limit, then, was their imagination. Keep readingthrough the ollowing pages or the ull results o theirculinary wizardry. Heres hoping they inspire you to don anapron and get cooking . . .

We all know the Coast provides a bountiuleast o resh produce and gourmet goodies,

but what exactly can the average man or

woman do with it? We set out nd the answer

with a little help rom our riends

WORDS LISA CHANT


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JamieMilvertonWHAT YOU NEED TO KNOW ABOUT JAMIE ...

Jamie Milverton boasts years o experience he sharesthrough Jamies Gourmet, a hands-on cookingschool and product range that ocuses on resh,regionally sourced and locally produced produce.His achievements include his new 10-strong range oJamies Gourmet sauces, preserves and condiments now available across the Sunshine Coast andproduct development work with ruit, vegetablesand beverages. This is best highlighted throughhis partnership with Woombye spirit maker StromSpirits and Gowinta Farms to develop his popular

strawberry and Strom jam. Jamie also ofers privatecooking classes, team-building events, dinner partiesand instore demos, is working on a TV pilot with SamRobinson rom Wild Bunch Media and makes regularappearances in the media.

V jamgum.m.au


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Behind thescenes . . .


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Noosa River Smoke

House salmonwith glazed macadamia nut and lime dressing

inGredientsMakes an entree for four people

nu

2handfulsmacadamianuts

25gbutter

3dessertspoonsbrownsugar

Pinchsmokedpaprika

sala

120glettuce,babyrocketorbabycos,washedanddried

200gsalmon

Juiceof1lime

JamiesGourmetlimeinfusedextravirginoliveoil

Method

nu

Addbuttertoamoderatepanabout170C.Addnutsandtosswelltogivethemagoodcoatingofbutter.Addbrownsugar and toss some more to caramelise and give the nutsanicetoeecoating.Whentheyarecrisp,layasheetofgreaseproofpaperonabakingtrayandpouroverthetop.Letsetandcooldown.

sala

Roughlybreakupthesalmon,removingtheskinasyougo.To make the dressing, add the juice to a splash o the oil andmixinabowl.

pla

Trimthelettuceleavesupabitandarrangeonplates.Sprinkle the salmon over the top and then drizzle dressingoverthetop.Addatouchofcrackedpeppertotaste.Breakthenutsintobite-sizedpiecesandsprinkleoverthesalad.Their sweetness will contrast beautiully with the saltiness othesalmonandthezestydressing.


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Coriander andmacadamiacrusted chickenwith quinoa salad and burnt orange vinaigrette

inGredients

Makes enough for two gluten free

Sixthighllets(ortwo chicken breasts)

30gcoriander

1/3cupmacadamias

Saltandpepper

Qua ala 1cupquinoaseeds (pronouncedkeen-wa)

12/3cupswater

1orange

Vag

1orange

1tspDijonmustard

2dessertspoonsoil

Saltandpeppertotaste

Method

ck

Hand chop or tear corianderin hal and mix with themacadamias in a blender,slowly adding macadamia oilas you do just enough tocreateapestoconsistency.Mixthelletsthrough.Ifyourecookingimmediately,leavethemout.Otherwiseyou can marinate in thefridgewrappedinclingwrap.

Heat pan to medium andcook or about three or ourminutesoneachside.

sala

Dryfrythequinoaseedsoveramediumheat.Oncetheyare golden brown with anutty aroma and start to pop,add water and bring to theboil.Lowerheatandreducewater to the stage where itlightly sticks to the bottomo the pan and the seeds

lightlypopinyourmouth.Remove rom heat, segmentan orange and stir throughthequinoa.Anotheroptionwould be to add re-roastedcapsicumand/oramedium-sized re roasted eggplantand a ew sprigs o coriander,roughlychopped.

Vag

Cut the orange in two andput the halves ace down

in a clean pan on high heatto create a caramelisedsurface.Thiswilltakeaboutveminutes.Thensqueezethejuiceintoabowl.Addmustardandwhisk.Asyoudo slowly add oil and saltandpeppertotaste.

pla

Add three dessert spoonso dressing to salad and stirthrough.Spoonintobowls

andplacechickenontop.Add a sprig o coriander togarnish.


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Strawberry andStrom tartletsinGredients

Makes 12 small tarts or one big one

Mgu

2eggwhites

cupsugar

Pinchofcreamoftartar

ta

12minitartletcasesor1bigone

JamiesGourmetstrawberryandStromjam

Method

MguBeattheeggyolksintosoftpeaks,addapinchofcreamoftartarandcupofthesugar.Keepbeating,andoncethisismixedin,addtheremainingsugargradually.The meringue is ready when it eels silky between yourngers.Pourinpipingbag.

ta

Fillthetartswithjamandpipemeringueoverthetop.Blowtorchthetoporalternativelycookina260Covenfortwotothreeminutesuntilgoldenincolour.

o

Foranalternativellingyoucouldcombinecancondensedmilkwith3eggyolks,nelymicroplanedzestofalemonandjuiceoftwolemons.Pourintotartletshellsandcookon160Cforvetosixminutes.Then top with meringue by piping with a ne plainnozzleorteaspoon.Blowtorchthetoporalternativelycookina260Covenfortwotothreeminutesuntilgoldenincolour.


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StrawberrycrepesinGredients

Serves four with two crepes each

700gstrawberries

c

1cupplainour

1largeegg

1/8cupcastorsugar

1.5cupmilk

Method

sawb

HullandquarterthestrawberriesandambeovermediumheatusingStrom.

c

Blendtheour,eggandcastorsugarandwhiskinmilkwell.Itshouldformasmoothbatter.Lightlyspraycanola oil in a pan heated to medium and pour inaverythinlayertocoatthebase.Fliponcewhenitcomesawayfromthepanandbrownonbothsides.Makeseightornine.

pla

Layacrepeat,placetwodessertspoonsofstrawberriesinthecentreandfold.Addascoopofyourfavouriteicecreamanddustwithicingsugar.


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Fusilli withham, sauteed

mushrooms,basil and ricottasauceinGredients

Serves four

3cupsfusilli 200gmushrooms,nelysliced

200gham,roughlychopped

JamiesGourmetroastedgarlicinfusedoliveoil

500gricotta

2eggyolks

50gbasil,nelychopped

Method

Cookthepastaasperpacketinstructions.Sautemushrooms on medium heat drizzled with the garlic oilforaboutthreetofourminutes.Addthehamtothepananddeglaze.Addthepasta,pourthericottaandeggyolksoverthetopandfoldthrough.Sprinkleinbasilandsaltandpeppertotaste.

pla

Serveinbowlswithasprigofbasilontop.


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MartinDuncanWHAT YOU NEED TO KNOW ABOUT M ARTIN ...

Martin Duncan grew up in New Zealand but has beenin Australia or 20 years. Called Brisbanes dessert king,he is owner and creator o the Freestyle Tout dessertcaes. Involved with events such as the Noosa Foodand Wine Festival and the Seasons o the Sun collectiveo ood producers, he also ounded the QueenslandFood Beverage Industry (FBI), which launched on theCoast in 2007 and uses quarterly events to showcaselocal produce. Martin also runs Freestyle Escape in thehinterland, which includes three luxury accommodationhouses, a cooking school, art classes and more.

V yla.m.au a qlb.m.au


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Behind thescenes . . .


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Barbecuedherb chickensaladinGredients

Serves three

Sixthighllets

Persianfeta

Herbs

Wholemacadamias

Maa

1tspeachGourmetGardenparsley,rosemaryand mild chilli paste

Juiceofalemon 1tspDijonmustard

50mlvegetableoil

dg

1tspseededmustard

1tbsphoney

1/3cupapplecidervinegar

2/3cupmacadamiaoil

Saltandpeppertotaste.

Method

ck

Combine ingredients to orm marinade and thenmarinatechickeninthebowl.Oncedone,barbecueforabout10minutes,ippingonce.Tomakedressing,combinealltheingredients.Createasaladwithyouravourite ingredients, toss through with dressing,sprinklefetaandherbsandaddinmacadamias.

pla

Lay thighs on a long serving plate and arrange saladaroundthechicken.


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HomemadesconesinGredients

Makes 12

2cupsself-raisingour

tspbakingpowder

1egg

Cupmilk

100gbutter

Method

Mixourandbakingpowderandgrateinbutter

straightfromthefridge.Mixeggandmilkinaseparatebowlandthencombineallingredients,butdontoverworkthemixkeepitniceandmoist.Onaouredboardorbench,patthedoughout,keepingaheightofabout2cm.Cutintosquaresoruseacookiecuttertocreateroundones.Placeclosetogether.Bakeina180Covenfor15-20minutes.

pla

Serve with Country Harvest rhubarb and gingerconserveandfreshlywhippedcream.

Mi i i


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Mini rittatasinGredients

Makes 24 gluten free

Ma

2wholepre-cookedpotatoes,choppedroughly

100gmushrooms,roughlychopped 1sprigeachrosemaryandthymeORsquirtof GourmetGardenrosemaryandthyme

Ma lv

300gham

sa

150-200gsalmon

2tbspchoppeddill

Vgaa

150gpre-cookedpumpkin

1tsprichtomatosauce

1tspricotta

fllg

4eggs

Pinchsalt

150mlcream

Method

Lay the main ingredients in a buttered or sprayedmuntin.Addtheingredientsfromyourdesiredlling.Combinetheeggsandsaltandwhisktogether

withcream.Pouroverthelling.Sprinklegratedtastycheeseoverthetop.Bakeat160Cfor20-30minutesoruntiltheeggsets.

pla

Servewithagreensaladandnasturtiums.

S b


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Strawberryand rhubarbcrumbleinGredients

Makes one large crumble

tg

1cupour

cupsugar

1cupoats

cupcoconut

250gbuttergratedbutter

1tspcinnamon

fllg 1bunchrhubarb

1largepunnetstrawberries,hulledandcutinhalf

1cuporangejuice

cupsugar

Method

To make the topping, crumble the ingredientstogether with your ngertips until they are o crumbleconsistency.Tomakethellingchoptherhubarbintoroughly1cmpiecesandplaceinovenwaredish.Pouroverorangejuiceandsprinkleoversugar.Cookintheovenfor10minutesat180C.Takeoutofoven,placestrawberriesontopandthenthecrumblemixture.Placebackinovenforanother15-20minutesuntilthetoppingcoloursandlookscrunchy.

pla

Servewithicecream,custardandlashingsofcream.

weekender recipe book volume five

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