Vietnamese Pork Salad

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Vietnamese Pork Salad

Ingredient

250g pork fillet

Marinade
1tbs maple syrup
1/2 tbs fish sauce
Juice and zest of 1 lime

Nuoc Cham Dressing
2tbs fish sauce
2tbs rice wine vinegar
1tbs caster sugar
2tbs lime juice
1 Birdseye chilli
1/2 stick lemongrass, finely sliced

Salad Mix
1/2 bunch Thai basil, leaves picked
1/2 bunch coriander washed and roughly chopped
1/2 bunch Vietnamese mint, leaves picked
2 eschalots, finely sliced
1 Lebanese cucumber, sliced into ribbons
1 cup bean sprouts
1/2 punnet cherry tomatoes
1/4 cup toasted cashews , crushed

Method

Preheat your oven to 220 degrees.

Place all of the ingredients for the marinade into a bowl and mix together. Pour the marinade over the pork and leave to marinate for 5 minutes.

Place the pork fillet on a baking tray lined with baking paper and transfer to the preheated oven for 6 minutes, or until the pork is just cooked through. Leave to rest while you get the rest of the salad together.

For the Nuoc Cham, place all of the ingredients into a bowl and mix them together.

From there it’s about slicing the pork fillet and assembling the salad. Place all of the ingredients for the salad, including the pork into a large mixing bowl and dress with the Nuoc Cham. Transfer onto your serving bowl and top with the toasted cashews.

Recipe by Andy Allen

Curly Fettuccine Pasta With Beef Ragu

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Curly Fettuccine Pasta With Beef Ragu

Ingredient

1 pack San Remo Curly Fettuccine
1kg Beef Cheek, diced large
75g pancetta, diced
1 brown onion, diced
2 garlic cloves, sliced
1 carrot, grated
2 celery sticks, diced
2tbs balsamic vinegar
2 tins diced Tomato
½ bunch parsley, chopped and stalk sliced
Red Island Olive Oil
Sea Salt
Black Pepper
Parmesan cheese

Method

Heat a good drizzle of Extra Virgin Olive Oil in a large pan frypan. Add the beef with a small pinch of salt and cook until the beef is browned all over. While the beef cooks add the pancetta and brown as well. Once brown add in the onion, garlic, celery and carrots, cook until all the vegetables begin to soften. Add the sliced parsley stalks here and mix in.

Add the vinegar and reduce slightly, then add the tinned tomato with a splash of water. Stir through to make sure everything is combined, then bring to boil, reduce to a low simmer and cook until the meat is falling apart - it should take around an hour and a half.

In a large pot of rapidly boiling salted water cook the pasta following the instructions on the pack.

When the pasta is cooked take the pasta straight from the pot into the ragu. Stir the pasta through the sauce adding a little of the pasta water as it happens. Add some roughly chopped parsley and some grated parmesan. Stir through to melt the cheese.

Plate up topped with extra parsley and parmesan.

Recipe by Michael Weldon

Eschalot Tarte Tatin

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Eschalot Tarte Tatin

Ingredient

50g unsalted butter
1 tbs Red Island extra virgin olive oil
1kg shallots, peeled and roughly sliced
6 thyme sprigs, leaves removed
2 garlic cloves, roughly chopped
1 tbs caster sugar
1 tbs balsamic vinegar
1/2 tbs red wine vinegar
1 tbs brandy
2 tsp sea salt flakes
2 tsp cracked black pepper
300ml Red Island extra virgin olive oil
1 bunch sage leaves
1 sheet of puff pastry, thawed
1 egg yolk
50g goats cheese

Method

Preheat the oven to 180 degrees celsius.

In a large heavy-based saucepan, approximately 22cm wide, melt your butter in the olive oil over a medium to low heat, until the butter starts to foam.

Add the shallots, thyme and garlic and sweat down for about 5 minutes stirring occasionally.

Add the sugar, balsamic and red wine vinegar and give the onions a good stir. Reduce the heat to low and continue to cook the onions for another 20 minutes, stirring every few minutes so the onions don’t stick. Season with salt and pepper if needed.

Whilst the onions are cooking down, heat your canola oil in a small saucepan to 180 degrees celsius. Throw your sage leaves into the oil and cook until they are crispy. This won’t take long! Drain over some paper towel and set aside to garnish later.

Once the onions have cooked down, place a square piece of pastry over the top, tucking the corners in. Lightly brush the pastry with egg yolk. Bake in the oven for 15 minutes or until the pastry is golden and crispy.

Turn out onto the bench and top with the goat’s cheese and crispy sage.

Recipe by Andy Allen

Perfect Green Salad

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Perfect Green Salad

Ingredient

2 baby cos, cut into strips
1 iceberg lettuce, torn into chunks
1 cucumber, cut into half circles with seeds removed
1 avocado, diced into bite sized chunks
150g frozen peas
150g green beans, sliced thin
¾ cup Red Island extra virgin olive oil
¼ cup white wine vinegar or champagne vinegar
1 orange, juiced
1 tbs dijon mustard
½ tbs tarragon leaves, picked
½ tbs black pepper
50g pumpkin seeds, toasted
Sea salt

Method

Bring a pot of well-seasoned water to a rolling boil in a saucepan.

Blanch the peas and beans for 20 then refresh in ice water to stop the cooking.

Combine the olive oil, vinegar, juice, mustard, tarragon and pepper in a jug with a pinch of salt. Blitz until smooth with a stick blender. Taste and adjust seasoning if needed.

Place all the lettuce into iced water for 10 minutes to crisp up. Then drain and spin until the lettuce is dry.

Combine the lettuce, cucumber, avocado, peas and beans in a large bowl. Add the dressing and very gently mix the lettuce through so all the leaves are evenly coated in the dressing.

Serve in a large bowl sprinkled with the toasted pumpkin seeds.

Recipe by Michael Weldon

Spinach, Broccoli and Ricotta Parcels

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Spinach, Broccoli and Ricotta Parcels

Ingredient

1 Brown Onion, diced
2 Garlic Cloves, diced
1 bunch Broccolini, chopped
1 bunch English Spinach (leaves chopped)
1 bag of baby spinach
2 garlic cloves, sliced
1 lemon (zest only)
200g ricotta cheese
100g parmesan cheese (grated)
4 sheets puff pastry (cut in half)
2 egg yolks
Black Pepper
Sea Salt
Red Island olive oil

Method

In a large frypan over a medium heat add a drizzle of olive, once hot add the onion and garlic. Cook until the onion and garlic begin to soften then add the broccolini. Once the broccolini softens add the English spinach and cook until it softens. Then add the baby spinach and cook for 30 seconds until the leaves wilt.

In a bowl combine the greens, ricotta cheese, parmesan, a pinch of black pepper and lemon zest and mix together.

Lay out the sheet of puff pastry on a board and cut in half lengthways. Place a large spoon of the filling onto half of the pastry. Fold the other half of the pastry back over and crimp the sides. Using a fork crimp the pastry so it is sealed shut. Repeat the process until all parcels are made. Glaze the rolls with the egg yolk and cook in a 180c oven until puffed and golden brown and the filling is cooked through.

Serve with a side salad and your favourite sauce.

Recipe by Michael Weldon

Barramundi With Grilled Vegetables And Coriander Coconut Sauce

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Barramundi With Grilled Vegetables And Coriander Coconut Sauce

Ingredient

2 x Ocean Farmed Barramundi Fillets
1 pack baby Corn
1 red capsicum, sliced
1 bunch spring onion
2 bunches bok choy
1 bunch basil, chopped
50g black pitted olives
110g jar baby capers, drained
1 garlic clove, finely grated
¼ cup Red Island extra virgin olive oil
2 limes, juiced
1 tbs balsamic vinegar

Method

Heat a BBQ or Griddle until it begins to smoke. Rub some olive oil to the skin of the fish fillets. Place on the grill and cook until the skin is crispy and the fish is cooked more than half the way through. Turn and finish the cooking. Season with salt once cooked.

In a bowl mix together the corn, capsicum, spring onion and bok choy, season with salt and oil. Grill the vegetables until they are charred and slightly softened.

In a bowl mix together the basil, olives, capers, garlic and chilli on a board, chop together until all combined. Add to bowl and mix with the olive oil and balsamic vinegar.

Once cooked, dress the warm vegetables with some of the tapenade.

Serve under the grilled vegetables with a little more Tapenade spooned on top.

Recipe by Michael Weldon

Tigers Milk Ceviche

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Tigers Milk Ceviche

Ingredient

400g snapper, skin off, thinly sliced
Diced and roasted sweet potato, to serve
Charred corn kernels, to serve
Thinly sliced red onion, to serve
Coriander leaves, to serve

Tigers Milk
500ml lime juice, plus extra to taste
200ml fish stock
200g white fish trimmings
1 celery stalk, roughly chopped
30g ginger, coarsely chopped
3 garlic cloves
4 coriander sprigs, plus 1 cup coriander leaves
6 large red chillies, seeds removed
1 small red onion, roughly chopped

Method

For the Tigers Milk, combine all ingredients in a blender and puree. Pass puree through a fine sieve.

Combine snapper and Tigers Milk in a medium bowl and toss to coat well. Set aside for 5 minutes.

Place coated snapper on serving plate and top with sweet potato, corn, red onion and coriander.

Recipe by Andy Allen

Spiral Pasta With Braised Greens

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Spiral Pasta With Braised Greens

Ingredient

1 Pack San Remo Spirals
1 bunch Silver beet, sliced
1 bunch Kale, chopped
3 Garlic cloves, sliced
½ tsp Chilli Flakes
2tbs butter
1 bag baby spinach
1/2cup vegetable stock
1/2cup peas
1 lemon, juice & zest
½ cup Red Island olive oil
1tsp Dijon Mustard
Sea Salt
1 Avocado (Optional to make a salad)

Method

In a large pot bring to the boil heavily salted water, add the pasta and cook following the packet instructions. At the same time as the pasta cooks, you can make the sauce.

In a cold saucepan add the butter, Extra Virgin Olive Oil and the garlic, place on the heat and allow to slowly heat up. Once the garlic, butter and Olive Oil start bubbling add the chilli flakes. Add the greens into the pan in batches so they wilt.

Once all the vegetables have wilted add some vegetable stock and turn the heat down to braise. Add the peas and gently warm through, then add half the baby spinach and cook for 15 seconds just to soften.

Drain the pasta and shake off extra water. Add the pasta to the saucepan and gently fold through the braised greens. Turn off the heat, add the mustard and lemon zest. Gently fold through to evenly combine. Serve straight away or cool down and top with Avocado for a fun flavourful pasta salad.

Recipe by Michael Weldon

Tempura Eggplant Fingers With Wasabi

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Tempura Eggplant Fingers With Wasabi

Ingredient

1kg Japanese finger eggplants, cut into finger sized pieces
4L cotton seed oil or frying oil

Nori salt
3 sheets of toasted nori
1/4 cup of salt flakes

Tempura batter
200g rice flour
100g plain flour
1 bottle of cold sparkling water or soda water
Good pinch of salt

Wasabi mayo
1 cup whole egg mayonnaise
Wasabi paste to taste

Method

Preheat your frying oil to 180 degrees.

For the nori salt, crush the toasted nori sheets into a fine powder and mix through the salt flakes.

For the tempura batter, whisk together the rice flour, plain flour and salt. Slowly start to add the cold sparkling water. You want to add enough so that the batter resembles really thin paint.

Dredge the eggplant mixture through the batter making sure that each piece is coated.

One by one, drain off any excess batter and transfer to the hot oil. Fry for 3 minutes and then drain off onto a paper towel. Just before you want to serve, refry the eggplant. This will crisp up the batter.

Once they come out of the oil for a second time, season with the nori salt and serve alongside the wasabi mayo.

Recipe by Andy Allen

Chicken and Prawn Laksa

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Chicken and Prawn Laksa

Ingredient

2tbs Red Island olive oil
1ltr chicken stock
1ltr coconut milk
2tbs palm sugar
1tbs fish sauce
300g chicken breast, sliced thinly
150g firm tofu
150g prawn tails
300 rice vermicelli noodles, hydrated
150g bean shoots
1 bunch coriander
1 lime
Fried shallots

Laksa Paste
4 shallots or 2 red onions, rough chop
4 Birdseye chilli, rough chop
2tbs galangal
4 garlic cloves
2 lemon grass stalks
1/4 roster cashews
2tbs Shrimp Paste
2tbs coriander powder
1tbs cumin powder
1tbs paprika
1tbs Turmeric
2tbs water

Method

Combine the laksa paste ingredients in a food processor. Blend until completely smooth, this could take a couple of minutes.

In a hot wok heat 2 Tsp of Olive Oil, add 4tbs of the paste and fry off for 2-3 minutes.

Add the stock, coconut milk, sugar and fish sauce, bring to the boil then reduce to a simmer for 5 minutes.

Add the chicken and tofu, cook for 2-3 minutes until the chicken is cooked. Add the prawns and cook for 2 minutes.

Turn the heat off the wok, add the bean shoots and noodles. Stir through the laksa to heat through.

Serve straight away topped with coriander, fried shallots and a wedge of lime.

Recipe by Michael Weldon

Tomato and Nori Salad

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Tomato and Nori Salad

Ingredient

600g assorted tomatoes, different colours, sizes and shapes
3 baby cucumbers, cut into half circles
1 tub bocconcini, roughly torn into bite sized pieces
1 red onion, sliced thinly and soaked in iced water
2 nori sheets, toasted over a flame until crisp
1 bunch basil, leaves picked
2 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked pepper for seasoning

Method

Cut the tomatoes into different shape chunks that are all bite-sized. Add into a large bowl with the cucumbers. Season with sea salt and then mix together to evenly combine.

Leave them to sit for 10 minutes. The salt will pull liquid from the tomatoes at this step, this liquid we will then use to flavour the dressing.

Add the bocconcini, drained red onion, a drizzle of extra virgin olive oil, half the basil leaves and a few turns of black pepper. Gently toss until all the ingredients are evenly coated in the olive oil and tomato liquid.

Plate up on a platter, pouring any extra tomato juice dressing over the top. Scatter the remaining basil and crush the toasted nori over the top.

Recipe by Michael Weldon

Cambodian Beef Skewers with Carrot and Lime Dressing

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Cambodian Beef Skewers with Carrot and Lime Dressing

Ingredient

800g Graze beef rump steak, sliced into strips or cubes
1 lemongrass stalk, roughly chopped
1 tablespoon fresh ginger, peeled, roughly chopped
2 cloves garlic, peeled
¼ cup fish sauce
2 tablespoons honey
1 teaspoon ground turmeric
½ bunch coriander, roots and leaves separated
2 tablespoons Red Island olive oil
¼ cup roasted peanuts, crushed 
1 Butter lettuce, washed, leaves separated
2 carrots, peeled, shredded into noodles on a toothed peeler

Lime Dressing:
Juice of 2 limes
1 tablespoon water
1 teaspoon ground black pepper
1 teaspoon fish sauce

Method

Place the lemongrass, ginger, garlic, fish sauce, honey, turmeric coriander roots and oil the jug of a stick blender. Blitz until you have a rough paste.

Trim and slice the rump steak into thin strips and place into a bowl along with the lemongrass paste.

Thread the beef strips onto wooden skewers and grill for 2 minutes each side, or until cooked through.

Place the skewers onto a serving platter along with the lettuce leaves, shredded carrot, coriander sprigs and lime dressing. Scatter the crushed peanuts over the skewers and serve warm.

Recipe by Courtney Roulston

Chicken Silverbeet Dolmathes

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Chicken Silverbeet Dolmathes

Ingredient

3 bunches of Silverbeet
1/2 cup finely chopped dill
1/4 cup finely chopped fresh parsley
4 tablespoons finely chopped mint
1 red onion finely chopped
3 garlic cloves finely chopped
2 ripe tomatoes diced
1/2 cup basmati rice
250g lean Duck mince (if not available, can use chicken or turkey)
1/2 cup Red Island olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup lemon juice

Method

Bring a large pot of water to boil. Fill another bowl with cold ice water. Trim off the tough stalky base off each silverbeet leaf.

Add silverbeet to gently simmering boiled water and cook until tenderised.

Remove the leaves, and transfer to the cold water. Remove, strain and lay flat on a plate. Blanch all your leaves, until you have a plate with Chard layered out on top of each other. Blanch grape leaves for 5 minutes, rinse in cold water. Set aside.

Set a large saucepan over medium heat and heat 1/4 cup olive oil.

Add the mince, and stir when the meat has begun to cook on the side touching the pan. Stir, and allow to brown.

Add the onions and garlic stirring until they have softened. Make sure there are no clumps in the mince.

Add your spices, herbs, tomatoes and rice and continue cooking until onion is translucent.

Lay a silverbeet leaf on your work surface. Place a tablespoon of filling in the middle. Fold each side, then roll tightly.

Line the base of a medium-sized pot with spare blanched leaves.

Place the Dolmades seam side down and arrange each one that you make – snuggly, but not overtly tight next to each other.

Pour the remainder of the olive oil over the top of the row of dolmades.

Seal your pot with a plate, bring to the boil then simmer for 30 mins.

Serve either warm, at room temperature or cool. Drizzle some lemon if you like, prior to serving.

Recipe by Phil Vakos

Chilli Lime Squid

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Chilli Lime Squid

Ingredient

2 large whole squid (if you don’t want to clean them yourself 250g squid tubes)
150g Plain Flour
1 tbs chilli flakes
½ tsp sea salt flakes, plus extra for seasoning
½ cup mayonnaise
1 tbs Dijon mustard
1 lime, juice and zest
1 tsp hot sauce
150g Chinese cabbage, finely shredded
1 red onion, thinly sliced
2 radishes, thinly sliced
1 tbs sesame oil
1 tbs rice wine vinegar
Oil for deep frying

Method

Gut the squid, clean off the membrane and any guts. Trim the squid open into one large sheet, scrape out any remaining guts. Crosshatch by cutting halfway into the squid but not the entire way through. Cut the other way to make a diamond pattern.

In a bowl combine the flour, chilli flakes, sea salt and lime zest, mix through evenly

Heat oil to 180 deg C.

Dust the squid in flour and ensure to tap off any extra flour. Drop the squid into oil and fry in batches until golden and crunchy, season with salt as soon as the squid comes out of the oil. Repeat the process until cooked.

In a bowl mix together the mayo, Dijon mustard, lime juice and hot sauce.

In a bowl combine the cabbage, onion, radish, sesame oil, vinegar and a pinch of salt, mix together.

Serve Squid with the mayo on the side.

Recipe by Michael Weldon

Mango Nice Cream

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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

Strawberry And Rhubarb Crumble

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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

Arancini With Smoked Mozzarella And Green Goddess

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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

Moroccan Cous Cous With Harissa Glazed Eggplant

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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

Broccoli Cutlets With Yoghurt, Brown Rice And Raisin Salad

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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

Spiced Pork Shoulder With Kohlrabi and Apple Remoulade

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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