Mango Nice Cream

Mango Nice Cream

Ingredient

3 medium ripe Kensington pride mangos
2 ripe bananas, peeled, sliced into 2cm rounds
2/3 cup coconut milk
Pinch sea salt flakes
1/3 cup shaved coconut flakes, toasted to serve
1 lime to serve

Method

Cut the cheeks away from the mango seed and remove the flesh from the skin.

Cut the mango flesh into 1-inch chunks and place onto a lined tray in a single layer along with the banana. Freeze until solid, around 5 hours or overnight.

Transfer the fruit to a food processor or high-speed blender. Add the salt and blitz for 30 seconds, or until the fruit is crumbly. Scrape down the sides with a spatula and blitz again. With the motor running, slowly pour in the coconut milk and continue to blend until smooth and creamy.

Serve immediately for soft serve, or transfer to a lidded container or loaf pan and freeze for a further 2 hours.

Top with lime zest and toasted coconut.

Recipe by Courtney Roulston

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Strawberry And Rhubarb Crumble

Strawberry And Rhubarb Crumble

Ingredient

Crumble Base
1 bunch rhubarb, cut into 3cm pieces
500g strawberries, hulled
2/3 cup caster sugar
¼ cup currants
1 vanilla bean, split and seeds removed
Zest of 1 orange
Mascarpone cream, to serve
Finely grated orange zest, to serve

Crumble Topping
100g plain flour
50g rolled oats
75 brown sugar
30g almond meal
75g unsalted butter, diced
2 tsp cinnamon powder
¼ cup pistachios
2 tsp salt flakes

Method

Preheat your oven to 190°C fan-forced.

In a large saucepan that can be transferred to the oven, throw in the rhubarb, strawberries, caster sugar, currants, vanilla bean and orange zest.

Place over a medium heat for around 7 minutes. You want the sugar to dissolve, come to the boil and cook the strawberries and rhubarb. The mix is ready when the can push the rhubarb and it collapses.

While the base is doing its thing on the stove, you want to get onto the crumble. It’s as simple as throwing everything into a large mixing bowl and then with your fingertips, massaging the butter through the flour and oats until it looks like wet sand.

Spoon the crumble mixture over the base and place into the oven for 10 minutes or until the topping starts to brown. If the topping isn’t browning, put it under the grill.

Sprinkle the top with a little more orange zest and serve with mascarpone cream.

Recipe by Andy Allen

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Arancini With Smoked Mozzarella And Green Goddess

Arancini With Smoked Mozzarella And Green Goddess

Ingredient

3-4 cups leftover mushroom risotto
100g smoked mozzarella, diced into 1cm cubes
100g plain flour
3 eggs, well beaten
200g panko breadcrumbs

Green Goddess
1 garlic clove
3 anchovy fillets
100g mayonnaise
100g natural yoghurt
1/2 cup parsley leaves
3 tbs roughly chopped chives
2 tbs roughly chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked black pepper

Method

Preheat the deep fryer to 180 degrees.

Meanwhile, for the Green Goddess, place everything into a food processor and blend until smooth.

Using wet hands, roll the risotto into golf ball-sized balls. Insert a piece of the smoked mozzarella into the centre of the ball and reform. Repeat the process for the rest of the risotto balls.

Dredge the balls through the flour, egg and breadcrumb mix so that they’re well coated in the panko crumbs.

Deep fry the balls so that they’re golden and crispy. Drain on paper towel. Serve arancini alongside Green Goddess.

Recipe by Andy Allen

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Moroccan Cous Cous With Harissa Glazed Eggplant

Moroccan Cous Cous With Harissa Glazed Eggplant

Ingredient

Moroccan Cous Cous
400g cous cous
2 long red chilies, finely chopped
3 cloves of garlic, finely chopped
100g salted butter, cut into 1cm cubes
3 egg yolks
½ bunch parsley, roughly chopped
½ punnet cherry tomatoes, cut into quarters
100g currants
1 cinnamon quill
5 cardamom pods
200g toasted almonds, roughly chopped
½ red onion, finely diced
700ml boiling water or vegetable stock

Harissa eggplant ingredients
2 large red capsicums
30ml Red Island olive oil
1 large red onion, roughly chopped
3 cloves garlic, roughly chopped
5 long red chillies, deseeded and roughly chopped
½ tsp cumin seeds, toasted and crushed
½ tsp caraway seeds, toasted and crushed
30ml sherry vinegar
1tsp preserved lemon, finely chopped
Sea salt and pepper
2 large eggplants, cut into slices that are 2.5cm thick
200g natural yoghurt
½ bunch mint, finely chopped
Juice and zest of ½ a lemon

Method

Morrocan Cous Cous:
Take a medium-sized bowl and add all ingredients apart from the boiling water. Pour the boiling water or veg stock and cover the bowl with plastic film and set aside for 10-15mins.

Uncover and fork the mix until fluffy. Season with salt and pepper. Best served at room temperature.

Harissa Eggplant:
Turn your BBQ or gas hob on high we are going to char the capsicums whole. Just put the capsicums straight on the flame turning them until they go black. Remove them from the flame, place in a small bowl and cover with plastic cling film for 10mins. This will steam the capsicum and make it easier to peel the skins off. After 10mins, uncover, peel the skin off and discard the core and seeds. Roughly chop the flesh.

Take a medium-sized pot on high heat and add the olive oil, onions, onions, garlic and chilli. Cook until the onions become translucent and then add the cumin and caraway seeds. Add the capsicum flesh and cook for 15-20mins, stirring constantly on medium heat. Add the sherry vinegar and preserved lemon and then place into food processor and whiz until a smooth paste forms. Season with salt and pepper.

Now take the eggplant slices and drizzle with olive oil, then generously smear with harissa paste on both sides. Chargrill on the BBQ on medium heat for about 10mins on each side, they will start to become soft and tender.

Take a small bowl and add the yoghurt, mint and lemon juice and zest. Season and combine well.

To serve, drizzle the yoghurt mix over the eggplant and serve with the Cous Cous.

Recipe by Mark Labrooy

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Broccoli Cutlets With Yoghurt, Brown Rice And Raisin Salad

Broccoli Cutlets With Yoghurt, Brown Rice And Raisin Salad

Ingredient

2 large heads broccoli, sliced into quarters lengthways (cutlets)
2 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 x 250g bag Coles brown rice microwave pouch (pre cooked)
1/3 cup pepita seeds, toasted
¼ cup sunflower seeds, toasted
1/3 cup raisins
½ bunch flat leaf parsley, chopped
½ bunch dill, chopped
½ cup whole roasted almonds, chopped
2 cups Jalna Greek yoghurt
1 tablespoon Sriracha chilli sauce

Dressing:
Juice and zest of 1 lemon
½ teaspoon ground sumac, plus extra to serve
2 tablespoons Red Island extra virgin olive oil
1 tablespoon honey
Sea salt to taste

Method

Pre-heat a BBQ plate or frying pan to a high heat. Peel the stems of the broccoli with a vegetable peeler and slice each broccoli into 6 wedges lengthways/cutlets`.

Toss the broccoli in oil and sea salt and grill for 2-3 minutes each side, or until charred and slightly tender, but still holding their shape.
Meanwhile, heat the brown rice pocket in a pan or microwave and place into a bowl along with the Pepita seeds, sunflower seeds, raisins, parsley, dill and almonds.

Whisk all the dressing ingredients together in a bowl, pour over the brown rice salad and toss well to coat everything in the dressing.

Place the yoghurt in a bowl and if thick, whisk a little water into it to make a smooth sauce. Spoon the yoghurt onto the base of a serving platter and top with layers of the brown rice salad and cutlets. Garnish with a sprinkling of sumac and drizzle over the chili sauce if using before serving.

Recipe by Courtney Roulston

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Spiced Pork Shoulder With Kohlrabi and Apple Remoulade

Spiced Pork Shoulder With Kohlrabi and Apple Remoulade

Ingredient

1 pork shoulder - bone in

Spice Rub
15g fresh ginger
15g coriander roots and stems
15g fresh garlic
180g oyster sauce
60g soy sauce
40g fish sauce
100g honey
20g sesame oil
15g ground cumin
15g ground coriander
5g smoked paprika

Remoulade
1 kohlrabi - julienned
1 green apple - julienned
1/2 bunch parsley, leaves picked and roughly chopped
1 large celery stick - finely sliced
1 bunch chives
1/2 cup of whole egg mayo
1tbs seeded mustard
1 garlic clove, minced
Zest of 1 lemon
Salt and pepper to taste

Method

Preheat your oven to 150 degrees.

Spice Rub:
Place the ginger, garlic and coriander stems into a bar mix and blitz up until smooth. Then, fold all of the rest of the ingredients together.

Place the pork shoulder in a deep roasting tray and rub with a decent amount of the spice rub. Pour in water so that the level comes up 2cm from the bottom of the roasting tray.

Cover the pork shoulder with a layer of baking paper, followed by two layers of foil, tightly wrapped around the top of the edge of the roasting tray.

Place in the oven at 150 degrees for 3.5 hours. When you check on the pork, you should be able to push straight through the shoulder with no resistance. The meat should fall apart. Remove the shoulder from the liquid and taste it. If it’s not really punchy and tasty, place the roasting tray over a high heat and reduce the liquid. Continue to taste the sauce as you do not want to over reduce it as it will become too salty.

Remoulade:
Start by making the dressing by mixing all of the ingredients together and seasoning with salt and pepper to taste.

Just before you’re about to serve, mix all of the ingredients for the remoulade into a bowl and dress with the mayo dressing. Season with salt and pepper and serve next to the pork shoulder.

Recipe by Andy Allen

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Apple and Kale Ceasar Salad

Apple and Kale Ceasar Salad

Ingredient

180g Smoked middle bacon, rind removed
2 thick slices stale sourdough bread, crust removed
1tbs Red Island olive oil
2 apples, sliced into matchsticks
1 cups celeriac, peeled, sliced into matchsticks
½ bunch celery, inner leaves only, finely sliced
6 stalks tuscan kale, stalks removed, leaves finely chopped
100g parmesan cheese, shaved from a block

Dressing:
½ clove garlic, finely grated on a microplane
½ cup buttermilk
2tbs whole egg mayonnaise
Zest and juice of 1 lemon
1tbs maple syrup
2tsp Dijon mustard
1 anchovy fillet, drained, finely chopped

Method

Heat a BBQ plate or frying pan over a medium/high heat. Cook the bacon for 2-3 minutes each side, or until golden and crisp. Remove from the heat, slice into batons and allow to cool.

Place the sourdough bread and oil into a small food processor and blitz into crumbs. Place the breadcrumbs into the bacon fat and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside to cool.

Whisk together all the dressing ingredients until smooth and taste for balance.

In a large bowl combine the apple, celeriac, celery, kale and Parmesan cheese. Pour the dressing over the salad and toss well to lightly coat.

Place the salad into serving bowls and top with the bacon and scatter over the crispy breadcrumbs.

Cut apple & celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!

Recipe by Courtney Roulston

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Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Ingredient

Coconut sorbet to serve

Mango Pudding
500g pure cream
4 McKenzies gelatine sheets
Pinch sea salt flakes
4 kaffir lime leaves
400g mango puree
100g palm sugar, roughly chopped

Lime Tapioca
250g small tapioca pearls
250ml simple syrup
250ml lime juice, plus finely grated zest to serve

Method

Mango Pudding:
In a heavy-based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves to come to scald and sugar is dissolved. Allow to steep for 10min.

Bloom the gelatine then add to the mixture.

Strain mixture and allow to cool slightly in an ice bath.

Portion mixture into serving bowls and set in the refrigerator.

Lime Tapioca:
Combine the lime juice and simple syrup then set aside for later. Fill a large saucepan with at least 5 litres of water and bring to the boil. Add the tapioca pearls and let cook stirring occasionally for 10 to 15 min or until the tapioca becomes completely translucent.

Strain the tapioca then add half the lime syrup and allow to cool, reserve the rest of the syrup for losing up the tapioca when serving to allow the tapioca to be loosely spooned onto the pudding.

Serve with coconut sorbet, lime tapioca and lime zest

Recipe by Lynton Tapp

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Cardamom and Cinnamon Spiced Pear Cake

Cardamom and Cinnamon Spiced Pear Cake

Ingredient

250g caster sugar
250g butter
250g almond meal
4 eggs
4 pears
6 cardamom pod
1/2tbs ground cinnamon
4tbs brown sugar
Serve with double cream

Method

Crack the cardamom pods and remove the seeds. Discard the skin.

Crush the seeds in a mortar and pestle until they’re a fine powder. Add the cardamom powder to the cinnamon and brown sugar and mix well. Peel and halve and quarter the pears. For there, remove the core and cut each quarter into half again.

Toss the pears through the spiced sugar to that they’re well coated. Set aside.

Preheat your oven to 180 degrees.

Cream the butter and sugar in a stand-up mixer. Once pale and fluffy, add the eggs to the mixture one by one until each egg is incorporated.

Remove the mixer bowl from the mixer and fold in the almond meal. Line a small baking tray with baking paper and grease with butter.

Arrange the pears in a single layer on the bottom of the tray.

Pour over the cake batter, foil the top of the tray and bake in the oven at 180 degrees for 45 minutes to 1 hour.

The cake is ready when it’s firm to touch and a skewer can be inserted and comes out clean.

Recipe by Andy Allen

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Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Ingredient

1kg mussels, de-bearded
300g tomato sugo
1/2 can chipotle chillies in adobo sauce
Juice of 1 lime
Coriander leaves to garnish

Coriander Salsa Verde
1 bunch coriander, washed
Juice of 1 lime
1/2 garlic clove peeled
1/4 red onion, finely diced
1tbs pickled jalapeños
2tbs Red Island extra virgin olive oil
salt and pepper to taste

Method

In a large pan, heat up the tomato sugo until it starts to simmer. While the sugo is coming up to a simmer, finely chop the chipotle chillies and add them into the sugo.

Once the mixture is simmering, pour in the mussels and place a lid on the pan. Once the mussels have opened, take the lid off the pan, give a good squeeze of lime juice and garnish with a few coriander leaves.

Coriander Salsa Verde:
For the coriander salsa, place the bunch of coriander, lime juice, garlic clove, pickled jalapeños, extra virgin olive oil and salt and pepper into a small blender. Place the mix into a small bowl and stir through the diced red onion.

Recipe by Andy Allen

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Duck Ragu With Pappardelle Orange Gremolata

Duck Ragu Pappardelle With Orange Gremolata

Ingredient

6 Luv-a-Duck Duck legs
1 large onion, diced
2 garlic cloves
1 carrot, grated
1 celery stick, diced
2 star anise
1 cinnamon quill
2 bay leaves
1 tin tomato
1 pack Cucina Matese Egg Pappardelle
100g Panko bread crumbs
1 garlic clove, grated
½ bunch parsley, chopped
1 orange, zest
Red Island Olive oil
Sea salt
Parmesan for garnish

Method

In a large sauce over a medium heat brown off the duck thighs. Once browned add the onion and cook for a minute. Add the garlic, carrot and celery with a pinch of salt, cook for a further minute. Add the star anise, cinnamon, bay and tomato. Fill the tomato tin with water and add to the pot. Bring to the boil, cover with a lid and place into a 160c over to cook for 1.5hrs.

Once cooked allow the mixture to cool. Remove the legs and flake the meat off the bones, add back into the tomato mixture. Bring to the simmer, taste and adjust the seasoning if needed.

In a large pot of rapidly boiling water add a large pinch of salt and the pappardelle. Cook following the back of pack timings.

In a frypan add a drizzle of olive oil, garlic and bread crumbs, toast until the colour is golden and crispy. Remove from the heat, add the parsley and orange zest. Toss through until evenly combined.

Once the pasta is cooked, drain and add to the duck ragu, gently turn through to coat.

Serve topped with the gremolata and grated parmesan.

Recipe by Michael Weldon

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Guacamole with Homemade Corn Chips

Guacamole with Homemade Corn Chips

Ingredient

2 Avocado, pits removed and flesh scoped from skin
2 garlic cloves, minced
1 lime, juice
½ red onion, diced finely
1 tomato, finely diced
½ bunch Coriander, stem sliced thinly
8 corn tortilla, cut into 6
1tsp smoked paprika
Sea salt
Oil for frying

Method

Heat a pot of oil to 180deg c. fry the tortillas until crisp. Place on paper towel to drain. Season with smoked paprika and sea salt.

In a large bowl add the avocado, garlic and lime. Mash together with a whisk until soft and mostly smooth. Add the onion, tomato and coriander stem, fold through to combine.

Serve in a large platter garnished with coriander leaf.

Recipe by Michael Weldon

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Caulini with Pickled Grapes and Hazelnuts

Caulini with Pickled Grapes and Hazelnuts

Ingredient

400g caulini
1 bunch red grapes
100g pistachios
1 shallot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing:
200ml Red Island olive oil
100ml red wine vinegar
2 tbs honey
2 tbs Dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing:
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced shallot, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

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Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Ingredient

½ large sized Jap pumpkin, skin on  (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve

Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon

Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons Pepita seeds

Method

Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.

Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.

Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & Pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.

Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.

To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.

Recipe by Courtney Roulston

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BBQ Pork Ribs

BBQ Pork Ribs

Ingredient

4 racks pork ribs
2 cups pineapple juice
1 onion, diced
3 garlic cloves
½ cup brown sugar
½ cup ketchup
1 tbs smoked paprika
1 tbs cumin seeds
1 tbs fennel seeds
1 tbs sea salt

Method

In a pot combine the pineapple juice, onion, garlic, brown sugar, ketchup, smoked paprika, cumin seeds, fennel seeds and salt. Stir together, place over a medium heat and bring to the boil.

Heat an oven to 140deg C.

Lay the racks of ribs flat in a high sided oven tray. Pour over the hot liquid just until it is halfway up the side of the pork. Cover with foil and place in the oven to cook for 1.5-2hrs until the meat is tender and cooked through. Remove from the oven and turn the oven up to 200deg C.

Place the remaining sauce back on the heat, pour the cooking liquid from the pork into the pot and reduce until sauce consistency.

Place the ribs onto a rack. Paint on a thick layer of the BBQ sauce and put into the oven. Glaze every 5 minutes for 25-30 until the outside is thickly coated and slightly sticky.

Slice between the ribs and serve family-style with the remaining BBQ sauce/glaze on the side.

Recipe by Michael Weldon

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Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Ingredient

2kg Coles carrots cut into 1inch rolling slice
2 tablespoon Red Island olive oil for roasting
Sea salt to taste

Miso Dressing:
3 tablespoons white shiro miso paste
1 tablespoon caster sugar
2 tablespoons mirin
1 tablespoon sake
2 teaspoons sesame oil
1 tablespoon water

Garnish:
2 green spring onions/scallions, finely sliced
1 tablespoon roasted white sesame seeds
1 tablespoon pepita seeds, toasted
1 sheets nori seaweed sheet, toasted, cut into matchsticks
3 tablespoons kewpie mayonnaise
2 teaspoons wasabi paste

Method

Preheat the oven to 180 degrees. Toss the carrots in the oil and a little sea salt. Place in a single layer on a lined roasting tray. Roast in the oven for 35 minutes, or until tender and coloured.

Whisk together the miso dressing ingredients until a smooth paste. Toss the miso over the carrots and place back into the oven to roast for a further 8-10 minutes, or the miso glaze is bubbling and fragrant. Remove from the oven and allow to cool at room temperature.

Whisk the wasabi and mayonnaise together.

Place the carrots onto a serving platter and garnish with wasabi mayonnaise, sesame seeds, pepita seeds and nori seaweed.

Recipe by Courtney Roulston

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Ultimate Chicken and Lettuce Sambo

Ultimate Chicken and Lettuce Sambo

Ingredient

6 ciabatta rolls
Salted butter, softened
2 gem lettuces

Chicken Mix:
1 roasted chicken, flesh removed
60g toasted pepitas
1/2 bunch spring onions, finely sliced
2 stalks of celery, finely sliced
2 tbs currants
100g seeded mustard
2 tsp tabasco
300g whole egg mayo
Salt and pepper to taste

Method

For the chicken mix, simply transfer all of the ingredients into a large mixing bowl and mix together.

Butter the ciabatta and spoon on some of the chicken mix on, top with some of the gem lettuce leaves.

Recipe by Andy Allen

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Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Ingredient

1 Salmon side
1 bunch of spring onions
150g Green Beans, tailed
1 bunch Asparagus, trimmed
150g snow peas, tailed
1 bunch of Dill, chopped
1 bunch of Chives, chopped
1 bunch of Tarragon, chopped
1 bunch of Parsley, chopped
½ cup Yoghurt
½ jar baby capers, chopped
Red Island olive oil
Sea Salt

Method

Preheat an oven to 190 deg C.

Season the salmon with salt and drizzle with oil. Place in the oven and cook until just set in the centre. Remove and allow to rest slightly.

Over a smoking griddle or bbq grill the spring vegetable dressing in salt and olive oil. Grill until the vegetables soften slightly and have nice bar marks.

Add the dill, chives, tarragon, parsley, and baby capers mix together until evenly combined. Taste and adjust seasoning to your liking.

Serve the salmon with the vegetables and tartare in the side.

Recipe by Michael Weldon

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Naughty Spuds With Burnt Butter And Rosemary Salt

Naughty Spuds with Burnt Butter and Rosemary Salt

Ingredient

2kg desire potatoes

Garlic butter:
250g butter
1/2 head of garlic - minced

Rosemary salt:
1 cup salt flakes
1 bunch fresh rosemary - leaves removed and finely chopped.

Method

Place the butter in a small saucepan or frying pan. Melt the butter, bring the butter to the boil and then burn the butter. Take off the heat and leave to cool.

Now place this butter back over medium heat and add the garlic.

Cook the garlic in the butter for 1 minute. Take off the heat and set aside.

Rosemary Salt:
Add the rosemary to the salt and mix well. Store in an airtight container for 6 months.

Roast or fry your desire potatoes. I prefer to steam them and then fry them for maximum naughtiness.

Once you’ve cooked your potatoes, place them in a bowl and spoon over as much or as little butter as you want.

Season the potatoes with the rosemary salt and pepper and roll them in the butter.

Recipe by Andy Allen

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Pea and Pesto Pasta

Pea and Pesto Pasta

Ingredient

500g Spaghetti pasta
1 1/2 cups, blanched frozen peas
2 cups of roquette
Juice and zest of 1 lemon
3 tbsp Red Island Extra Virgin Olive Oil
Sea salt for seasoning and Freshly cracked black pepper
Small handful of mint leaves
3 tbsp grated parmesan plus extra for garnish

Method

Bring a large pot of salted water to the boil before beginning.

Cook the pasta according to packet instructions.

Meanwhile, in a large mortar and pestle, pound the peas and roquette into a chunky paste. To the pea pesto, add the Red Island Extra Virgin Olive Oil, grated parmesan and season to taste with sea salt and freshly cracked black pepper.

Transfer the cooked pasta to a large bowl along with 2-3 tbsp of pasta water. Add the pea pesto to the pasta and toss the ingredients thoroughly to combine.

Adjust the seasoning with salt, freshly cracked black pepper and freshly squeezed lemon juice.

Serve immediately with freshly torn mint leaves, shaved parmesan and a drizzle of Red Island Extra Virgin Olive Oil.

Recipe by Lynton Tapp

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