Apple And Ricotta Fritters With Cinnamon Sugar

Apple And Ricotta Fritters With Cinnamon Sugar

Ingredient

100g Coles polenta
150g plain flour
¼ cup caster sugar
1 teaspoon baking powder
sea salt to taste
150ml pouring cream
1 free range egg
1 teaspoon vanilla bean paste 110g fresh ricotta (from deli)
2 apples, grated on a box grater
Oil for deep frying (around 1 litre)

Cinnamon Sugar
150g caster sugar
1 teaspoon ground cinnamon

Method

In a large bowl combine the polenta, flour, sugar, baking powder and a pinch sea salt. Add in the cream, egg and vanilla and whisk until smooth. Stand for 10 minutes to thicken slightly then stir through the ricotta and apple, leaving a few lumps of ricotta in the mixture.

Combine the cinnamon sugar ingredients in a bowl and set aside.

Heat the oil in a deep-sided pan or wok to 170 degrees. Carefully lower tablespoon sized dollops of the mixture into the oil. Cook in batches, turning occasionally for 3-4 minutes, or until golden. Drain on kitchen paper and toss in the cinnamon sugar to lightly coat. Serve while still warm.

Recipe by Courtney Roulston

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Butterflied BBQ Prawns with Confit Chilli and Charred Greens

Butterflied BBQ Prawns with Confit Chilli and Charred Greens

Ingredient

10 whole large king prawns - butterflied and poo shoot removed
2tbs confit garlic mix
2tbs confit chilli mix
Juice of 2 lemons
Charred greens
1 bunch Chinese broccoli
1 bunch shallots
2 long Thai chillies - de-seeded and julienned
1 tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

Do the charred green first. Heat your BBQ up to a high heat.

Lay the Chinese broccoli and shallots out on a tray, drizzle with the olive and season with salt and pepper. Mix the greens around so it’s all coated in the oil.

place the greens in a single layer on the bbq. Char the green on each side for around 2 minutes. Once cool enough to chop into 3cm pieces.

Mix together the confit chilli garlic mixture.

Lay the prawns out so that they’re butterflied and the flesh is exposed. Using a pastry brush, paint the flesh of the prawns with the confit chilli garlic mixture.

Transfer the prawns to a hot grill, flesh side down and cook for 2 minutes. Turn and continue to cook on the shell said if needed.

As soon as the prawns come off the grill, season with salt and lemon juice. Arrange the prawns as a plate and generously scatter over the charred greens

The charred jalapeno and avocado salsa goes perfectly with this.

Recipe by Courtney Roulston

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Christmas Cake with Orange & Blueberry Compote

Christmas Cake with Orange & Blueberry Compote

Ingredient

500g dried dates
500g dried figs
500g dried currants
500g dried fruit mix
300ml port wine
2x oranges (juice and zest)
2x lemons (juice and zest)
500g unsalted butter
400g brown sugar
350g plain flour
200g almond meal
1tsp baking powder
4tsp mixed spice
2tsp ground cinnamon
4x eggs

Method

Combine fruit, port, juice and zest, butter and sugar. Bring to the boil and cook out on a simmer for 5 mins.

Allow to cool for around 30 mins, add eggs.

Fold through flour, spices, baking powder and almond meal.

Cook at 150 for 1 .5 hours 

Check the centre might need longer 

Recipe by Andy Allen

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Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt

Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt

Ingredient

3 medium eggplants, sliced into 2 inch chunks
Red Island olive oil to deep fry
2 x 400g tins Coles brown lentils, rinsed, drained
1 red onion, finely sliced into thin wedges
1 fresh pomegranate, seeds removed
1 bunch curly kale, leaves picked, washed
½ bunch round mint, leaves picked
½ cup sunflower seeds, toasted
1.5 cups Jalna Greek yoghurt
2 tablespoon lemon juice
1 tablespoon honey

Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoons lemon juice
Sea salt to season

Method

Fill a high sided frying pan 1/3 with oil. Heat to 160 degrees and deep fry the eggplant in batches until golden and cooked through. Using a slotted spoon, place eggplant onto a tray lined with kitchen paper to drain. Season with sea salt while warm and set aside.

Whisk all the dressing ingredients together and massage into the kale leaves to soften.

Mix the yoghurt, lemon, honey a and a pinch of salt together until smooth, adding a little water if needs thinning down.

To serve, layer the kale, lentils and fried eggplant onto a serving platter. Drizzle over yoghurt and garnish with sliced onions, mint leaves, pomegranate and sunflower seeds.

Recipe by Courtney Roulston

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Fattoush With BBQ Chicken and Sumac

Fattoush With BBQ Chicken and Sumac

Ingredient

2 whole Lebanese bread rounds
Red Island olive oil for brushing
500g Free range chicken tenderloins, trimmed
1 tablespoon ground cumin
Sea salt to taste
200g small cherry tomatoes, halved
2 Lebanese cucumber, chopped
1 red capsicum, finely chopped
1 small Gem or baby Cos lettuce, sliced
1 cup flat leaf parsley, coarsely chopped
1 cup mint leaves, torn
4 red radishes, thinly sliced
1 red onion, thinly sliced

Dressing
2 tablespoons Red Island extra virgin olive oil
2 teaspoons sumac
2 tablespoons lemon juice
2 teaspoons honey or maple syrup

Method

Heat a BBQ plate over a medium/high heat. Brush the bread with oil and grill for 2-3 minutes each side, or until crisp. Allow to cool before breaking up into small crispy rough croutons.

Coat the chicken with a little olive oil, cumin and sea salt. Grill the chicken for 3 minutes each side, or until cooked through. Allow to rest before slicing.

In a large bowl, combine tomatoes, cucumber, capsicum, lettuce, parsley, mint, radish, onion and chicken. Whisk together olive oil, sumac, lemon juice, honey and a good pinch of sea salt flakes. Add the crispbread into the salad and pour over the dressing. Using clean hands, toss the salad to coat everything well in the dressing. Place onto a serving plate and serve immediately.

Recipe by Courtney Roulston

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Grilled Caulini with Chipotle Yoghurt

Grilled Caulini with Chipotle Yoghurt

Ingredient

2 pack of caulini
2 tbs extra virgin olive oil
Generous pinch of sea salt flakes
1 cup Jalna Greek yoghurt
2 tbs chopped chipotle in adobo sauce
½ lime, juiced

Method

Heat the grill plate on a BBQ until it begins to smoke.

Meanwhile, combine the caulini, extra virgin olive oil and salt in a mixing bowl and toss to coat evenly.

Place caulini on the grill and cook until charred on the outside but still a little crisp inside.

Meanwhile, in a small bowl, combine the yoghurt, chipotle and lime juice and mix well.

Serve grilled caulini and chipotle yoghurt side by side.

Recipe by Michael Weldon

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Black Rice Pudding with Stewed Fruits

Black Rice Pudding with Stewed Fruits

Ingredient

Black Rice Pudding
100gm black rice
100gm black quinoa
1200ml water
1 pinch salt
100ml orange juice
1 cinnamon quill
2 cardamom pods
1 star anise
1 tblsp honey
400ml coconut milk
100gm sago
The zest of 1 orange

Stewed Fruits
1 bunch rhubarb, cut into 5cm pieces
1 pear, peeled and cut into 12 wedges
60gm caster sugar
1 vanilla pod, cut in half and seeds scraped

Nuts and Seeds
60gm roasted chopped almonds
30gm toasted buckwheat
20gm toasted pepita seeds     
20gm white and dark sesame seeds

Method

Black Rice Pudding
Take a large saucepan on high heat and add the black rice and quinoa and dry roast for 2-3mins. This will help to release a more nutty flavour, particularly within the quinoa.

Add the water, salt, orange juice, cinnamon, cardamom, star anise, and honey. Bring to boil and then reduce to simmer, cooking and stirring constantly for 15-20mins or until the rice and quinoa become soft.

Add the coconut milk and sago. It may look like there’s a lot of liquid but the sago will absorb everything. When you can still see a pinhead-sized white hard centre of the sage, remove the pot from the heat. Add the orange zest and serve with the stewed fruits and nuts and seed mix.

Stewed Fruit and Nuts and Seeds Mix
Preheat the oven to 190 degrees.

Take a medium sized bowl, add the rhubarb, pear, sugar and vanilla pod and mix well. Lay this mixture on a baking tray and bake for 10-15mins or until dark caramel tones form on the fruit.  

For the nut and seed mix, take a bowl and mix the almonds, buckwheat, pepitas and sesame seeds until well combined. Sprinkle generously over the top of your porridge.

Tip: if you don’t consume it all in one day, you can easily reheat it, but you will need to add more liquid as the sago is very thirsty and will set the mixture hard.

Recipe by Andy Allen

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Roasted Tomato, Prawn and Fennel Risotto

Roasted Tomato, Prawn and Fennel Risotto

Ingredient

500g cherry tomatoes on the vine
4 cloves garlic, peeled, halved
1/3 cup (80ml) Red Island olive oil
4 cups low salt chicken stock
1 brown onion, diced
1 cup Arborio rice
1/3 cup dry white wine
40g butter, diced
30g Parmesan cheese, grated from a block, plus extra to serve
300g peeled green/raw Australian king prawns
1 bunch basil, leaves picked
Cracked black pepper to serve
2 bulbs baby fennel, thinly sliced
Zest and juice of 1 lemon

Method

Preheat the oven to 180 degrees C. Toss the tomatoes in a bowl with the garlic and half the oil. Place on a lined oven tray and cook for 25 minutes, or until wrinkled and split.

Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth.

Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the onions and cook until translucent. Add the rice and stir for 2 minutes to coat the rice in oil and you can hear it `singing`. Add the wine and cook off until it has nearly evaporated. Pour in ½ cups of the tomato stock into the rice in batches, stirring in between, until all the stock has been soaked up by the rice (this should take about 20 minutes). Add in the prawns and cook for 2 minutes, or until they are just cooked through. Stir through the butter and Parmesan cheese and check for seasoning.

Toss the fennel with lemon juice, zest, oil and salt.

Top the risotto with dressed shaved fennel, basil leaves and extra black.

Recipe by Courtney Roulston

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Butterflied Leg of Lamb with Tomato Lemon and Rosemary Marinade

Butterflied Leg of Lamb with Tomato, Lemon and Rosemary Marinade

Ingredient

1 boneless lamb leg
5 garlic cloves
5 rosemary sprigs
2 tomatoes, quartered
2 lemon
1/4 cup Red Island extra virgin olive oil

Yoghurt Dressing
½ cup Jalna greek yoghurt
1 tbs Red Island extra virgin olive oil
1 tbs tahini
3 garlic cloves, peeled

Salad
2 tomatoes, diced
1 cucumber diced
1 red onion sliced
½ bunch oregano
2 tbs Red Island extra virgin olive oil
Pita breads
Sea salt to serve

Method

Combine the garlic, rosemary, tomatoes and lemons in a bowl, cover with olive oil and a pinch of salt. Squeeze together and then pour over lamb to marinate.

On a smoking hot griddle pan or BBQ cook the lamb leg, turning regularly until cooked through it should take around 15minutes. Once cooked place the lamb in a tray to rest.

Combine the yoghurt, olive oil, tahini, garlic cloves and a pinch of salt in a jug and blend until smooth.

Combine the tomatoes, cucumber, red onion, oregano, olive oil and sea salt, toss together until fully dress.

Toast off the pita and carve the lamb.

Serve family-style and let people make their pitas.

Recipe by Michael Weldon

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Raw and Grilled Brussel Sprout Salad with Apple, Lime and Hazelnuts

Raw and Grilled Brussel Sprout Salad with Apple, Lime and Hazelnuts

Ingredient

650g Brussels sprouts
1 tablespoon Red Island olive oil
Sea salt to taste
2 Golden/French shallots, sliced
1 large green apple, sliced
2 long red chilli, finely sliced
½ bunch mint, leaves picked
½ bunch basil, roughly chopped
1 cup roasted hazelnuts, roughly chopped

Dressing
Juice & zest of 2 limes
2 teaspoons sesame oil
1 tablespoons fish sauce
1 tablespoon maple syrup
2 tablespoons Red Island extra virgin olive oil

Method

Preheat a BBQ plate or frying pan over a medium/high heat. Slice half of the Brussel sprouts into thirds lengthways and toss in a bowl along with the oil and salt.

Grill the sprouts for 5-6 minutes, or until charred and slightly softened.

Remove from the grill and allow to cool.

Finely shred the remaining Brussels sprouts and place into a large bowl.

Add in the shallots, apple, chilli, mint, basil, hazelnuts and grilled sprouts.

Whisk all the dressing ingredients together

Recipe by Courtney Roulston

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Purple Sauerkraut

Purple Sauerkraut

Ingredient

500g of shredded purple cabbage

25g of cooking salt

1/2 cup currants

4 bay leaves

Method

Throw the shredded cabbage into a large plastic container. Mix the cooking salt through the cabbage. With the end of a rolling pin, start to mash the cabbage together. The juice should start to leak out of the cabbage, but this is what you want.

Continue to mash the contents for around 2 minutes. Transfer the cabbage and all of the liquid to the bottom of the container and press down firmly into the base of the vessel.

Next, press down a sheet of baking paper onto the top of the cabbage. This will stop any of the surface pieces going brown.

Leave the cabbage in a warm spot, or just out on the bench, for 5 days. After the 5th day, taste the cabbage and then mix through the currants and bay leaves. Firmly press down the cabbage into the base of the container again. Leave the container out on the bench for a further 2-5 days. At this point, it’s important to taste the cabbage every day to see how much it has fermented.

Once you’ve got it to a stage where you’re happy with the taste, transfer the cabbage to an airtight jar and place the jar in the fridge.

Recipe by Andy Allen

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Grilled Pork

Grilled Pork

Ingredient

1x pork eye fillet (scotch also works)

2 tbsp. Dijon mustard

Red Island Extra Virgin Olive Oil

4 bullhorn peppers

4 Japanese eggplants, cut in half length ways (or 12 Indian Eggplants)

1 tbsp. of capers in brine

3 tbsp. of Sicilian olive

1 tbsp. caster sugar

3 tbsp. red wine vinegar

3 sprigs of rosemary

Sea salt and freshly cracked

Black pepper to taste

Method

Preheat your oven to 180 degrees Celsius.

In a large non-reactive bowl season the pork with the mustard, 1 tbsp. Red Island Extra Virgin Olive along with a generous pinch of sea salt and black pepper. Rub the pork until evenly coated with the ingredients and set aside while you preheat your frying pan.

Once you frying pan has come to temperature over a medium high heat add a good drizzle of Red Island Extra Virgin Olive Oil and seal your pork fillet on all sides until deeply caramelised. Remove from the frying pan and set aside while you cook the remaining ingredients.

To the pan add the bullhorn peppers, eggplants and grill for 2-3 minutes before deglazing with the vinegar followed by the remaining ingredients and season to taste with sea salt and freshly cracked black pepper.

Place the pork on top of the ingredients in the pan before placing into the oven and cooking for 20 minutes or until the pork is cooked to your liking.

Allow the pork to rest for 5 minutes before slicing and serve immediately.

Recipe by Lynton Tapp

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Pickled Mussels

Pickled Mussels

Ingredient

1kg large fresh black mussels

2 long red chillies, sliced into thick rings

200ml Red Island olive oil

4 cloves garlic, thinly sliced

1 teaspoon black peppercorns

150ml white wine vinegar

1 teaspoon sea salt flakes

2 tablespoons caster sugar

1 tablespoon chives, finely sliced

2 small French/Golden shallots, finely sliced into rings

½ cup Whole egg mayonnaise

4 slices Sourdough to serve, toasted on a grill pan

Method

Heat a large saucepan over a high heat, add mussels, cover with a lid and cook for 2-3 minutes, shaking the pan occasionally. Drain and remove mussels from shell and remove any beards. Place mussels in a single layer in a deep sided tray.

Bring a frying pan to a high heat, add chilli and dry fry for 1-2 minutes to slightly char. Carefully add half the oil, garlic and peppercorns. Fry for 2 minutes before adding in the vinegar, salt, sugar and remaining oil. Check for balance of sweet and sour and bring up to the boil. Pour over the mussels and set aside for 45 minutes at room temperature to pickle.

To serve spread the mayonnaise onto toasted sourdough and top with a couple of pickled mussels, garnish with shallots, chives and slice toast into fingers.

Mussles can be stored refrigerated in jars with the pickling liquid for 1 week.

Recipe by Courtney Roulston

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Confit Duck With Blood Orange Sauce

Confit Duck With Blood Orange Sauce

Ingredient

4 x Luv A Duk Confit duck legs (2 x packs)

1 teaspoon Chinese 5 spice powder

¼ bunch coriander to garnish

Steamed rice to serve

Blood Orange Sauce:
1 cup water

1/2 cup honey

1 blood orange, sliced (or use regular oranges when out of Season)

¼ cup fish sauce

2 star anise

2 cinnamon quills

Juice of 1 lime (around ¼ cup)

Method

To make the blood orange sauce, combine the water and honey in a small pan and bring to the boil. Reduce heat to a gentle simmer, stirring occasionally for 5-6 minutes. Add in the oranges slices, fish sauce, star anise and cinnamon. Simmer for a further 5 minutes to infuse. Stir through the lime juice and remove from the heat. Keep warm.

Meanwhile for the duck, pre heat the oven to 190 degrees C. Remove the duck from the pack and place skin side up on a lined baking tray. Sprinkle with 5 Spice powder and roast in the oven for 15-20 minutes, or until golden and crisp. Allow to rest for 5 minutes before placing onto a serving platter. Drizzle over the blood orange sauce and garnish with coriander. Serve with steamed rice and Asian greens.

Tip: You can use plums, blood oranges cherries or even regular oranges-depending on Seasonality and availability.

Recipe by Courtney Roulston

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Warm Baby Potato Salad With Handmade Pesto

Warm Baby Potato Salad With Handmade Pesto

Ingredient

2kg Baby Potatoes, halved

200g Green beans, tailed and halved

2 spring onions

100g Peas

1 bunch Basil

50g pinenuts toasted

1 garlic clove

50g Parmesan cheese

1tsp black pepper

¼ cup Red Island Olive Oil

1 lemon, juice

Sea Salt

50g roasted Cashew nuts

½ bunch of Mint, picked

Method

In a large pot add the potatoes, a pinch of salt and cover in cold water. Bring the water to the boil and cook until the potatoes are cooked through.

In a mortar and pestle combine the basil, a pinch of salt, pine nuts and pine nuts. Pound until the ingredients combine and everything is broken down, this will take a while but the flavour is worth it. Add the parmesan cheese, black pepper and olive oil. Stir in until the mixture is combine.

In a large pot of boiling water blanch the beans for 30 seconds. Remove and allow to cool. Repeat the process with the peas.

In a large bowl add the potatoes, beans, peas, spring onions and pesto. Mix together until all the ingredients are evenly coated.

Garnish with cashew nuts and mint leaves.

Recipe by Michael Weldon

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Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Brussel Sprout and Butterbean Salad With Anchovy Vinaigrette

Ingredients

1tbs Red Island extra virgin olive oil

1kg Brussel sprouts - halved

400g butterbeans - drained and washed

1 bunch parsley - washed and leaves picked

1 bunch mint - washed and leaves picked

3 shallots - peeled and finely sliced

1/2 cup toasted pepitas

1 green chilli - finely sliced

Anchovy Vinaigrette
10 anchovy fillets

2tsp dijon mustard

1 clove garlic - minced

50ml red wine vinegar

75ml Red Island extra virgin olive oil

Method

Pre heat your grill to high.

Place a large pan over a medium to high heat.

Add in the olive oil and then arrange the brussels sprouts halved side down around the pan. Season well with salt and pepper. Caramelise the brussels sprouts for around 3 minutes until hey get some good colour on the underside. Transfer the pan to under the grill. Colour the top side of the brussels sprouts until it’s nearly blockaded - Trust me.

While hot, transfer the sprouts into a large mixing bowl along with the rest of the ingredients with the salad. Dress the salad generously with the anchovy vinaigrette and season well with salt and pepper. Toss the salad making sure that everything is coated with the dressing.

Recipe by Andy Allen

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Hemp Seed Dukkah

Hemp Seed Dukkah

Ingredients

50g sesame seeds
50g fennel seeds
100g coriander seeds
50g ground cumin
200g hemp seeds
15g sea salt flakes

Method

Preheat your oven to 180 degrees.

Place the sesame seeds, fennel seeds and coriander seeds into a large frypan. Toast for 5 minutes or until sesame seeds are golden, tossing the pan regularly to avoid burning.

Add hemp seeds in a blender, pulse the toasted pepitas until they resemble coarse sawdust. Remove them and replace in the blender with the fennel seeds and coriander seeds. Blend these until they resemble a fine powder.

Place all of the ingredients into a large bowl and mix together. Store in an airtight container at room temperature and the dukkah will last for up to a year.

Recipe by Andy Allen

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BBQ Whole Snapper With Lemon Grass, Ginger and Kaffir Lime

BBQ Whole Snapper With Lemon Grass, Ginger and Kaffir Lime

Ingredients

1 plate size fish
Marinade
2 garlic cloves
1 thumb size piece of ginger
6 kaffir lime leaves
1 green chilli - roughly chopped
1 stick lemongrass, white part only - roughly chopped
Stems and root of 1 bunch of coriander - washed
1/2 tbs fish sauce
1tbs palm sugar
Juice and zest of 1 lime

Method

Place all of the ingredients for the marinade into a blender and blitz on high until the marinade resembles a smooth paste.

Rub the paste of the whole fish and leave to marinate for 3 hours.

Place your bbq on a medium to high heat.

Transfer the fish to onto the grill part of the bbq. Let the fish sit and don’t touch it until you’re ready to turn. Depending on the size of the fish, this should take around 6 minutes until it’s ready to flip. Carefully turn the fish and continue to cook the fish for another 5 or 6 minutes. To check if the fish is cooked, peel back some of the flesh from the backbone closest to the head.

Serve with a wedge of lime and some fresh sliced chilli and coriander.

Recipe by Andy Allen

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Miso Glazed Eggplant

Miso Glazed Eggplant

Ingredients

2 Eggplants, halved lengthways and flesh cut in a cross hatch
3tbs white miso paste
2tbs Soy Sauce
3tbs Mirin
2tbs Rice Vinegar
1tbs brown Sugar
1tbs Maple Syrup
2tbs water
1tbs Sesame Oil
2 Spring Onions, sliced thinly
50g Sesame Seeds
Steamed rice to serve

Method

Heat an oven to 180 deg C.

Combine the miso, soy, mirin, rice vinegar, rice vinegar, brown sugar, maple syrup, water and sesame oil. Whisk together until evenly mixed.

Spoon some of the glaze over the cross hatch cut eggplant. Place onto a tray glazed side up and put in oven. Cook for 25-30 minutes, glaze every 10 minutes.

Serve eggplant topped with sesame seeds, spring onions and a drizzle of the remaining glaze over steamed rice.

Recipe by Michael Weldon

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Roast Chicken with Brioche and Herb Stuffing

Roast Chicken with Brioche and Herb Stuffing

Ingredients

1 Whole Free Range Chicken

150g brioche bread crumbs (buy whole loaf)

100g butter, plus extra for the skin

1 bunch of Parsley

1 bunch of Tarragon chopped

1 tsp Sea Salt

1 tsp Pepper

1 Lemon, zest then cut in half

Method

In a food processor bread crumbs, butter, parsley, tarragon, salt, pepper and lemon zest, process until smooth.

Using the tip of your knife cut inside the breasts to remove the wishbone. Delicately place your hands between the chicken breast and skin to make a pocket. Pipe the stuffing between the skin and breasts, gently stuffing up to make an even layer of the stuffing. If you have time refrigerate place in the fridge uncovered to dry the skin for 1 – 2 days.

Heat an oven to 190 deg C. Brush the chicken skin with butter and season with a sprinkle of salt.

Cook for 45 minutes to 1 hour until the meat is cooked through and the skin is golden all over.

Allow the chicken to rest for 10 minutes before carving. Carve gently to ensure the stuffing remains in between the skin and flesh. Serve with a crisp salad.

Recipe by Michael Weldon

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