Roasted Mixed Mushrooms

Roasted Mixed Mushrooms

Ingredient

Bread Sauce:
70g toasted almonds
2 garlic cloves, peeled
140ml Red Island extra virgin olive oil
60ml white wine vinegar
300g old sourdough
Milk to cover

Mixed Mushrooms:
2 tbs Red Island extra virgin olive oil
300g button mushrooms, roughly sliced
100g oyster mushrooms, halved
1 punnet enoki mushrooms, roots removed
100g Shitake mushrooms, quartered
1/2 bunch parsley, washed, leaves picked and roughly chopped
Juice of 1 lemon
Salt and pepper to taste
1 tbs toasted sesame seeds

Method

For the bread sauce, rip the bread into large chucks, place in a large bowl and cover with milk and let the bread soak for half an hour.

Drain the bread from the excess milk but do not squeeze any of the milk from the bread.

Place the almonds, garlic cloves and olive oil into a blender and blitz on high until the almonds have broken up.

Add the bread and white wine vinegar and continue to blend until you get your desired consistency.

Season with salt and pepper.

For the mushrooms, place a large pan over a high heat.

Add in the olive oil and mixed mushrooms. Sauce down for 5 minutes or until the mushrooms are just cooked.

Before you take them off the heat, add in the chopped parsley, lemon juice and season with salt and pepper.

To plate, serve the mushrooms on top of the bread sauce and then sprinkle over the toasted sesame seeds.

Recipe by Andy Allen

More like this

Herb Crusted Lamb Racks With 3 Sauces

Herb Crusted Lamb Racks With 3 Sauces

Ingredient

2 Lamb Racks, 6 points
½ bunch parsley, chopped
4 thyme sprigs, picked
1 garlic clove, grated
1 lemon, juice and zest
60g bread crumbs
2tbs Red Island olive oil
100g yoghurt
1 garlic clove
1tbs cumin powder
1 bunch parsley
1tbs Dijon mustard
2tbs Olive oil
75g butter
Red Island Olive oil
Sea salt

Method

Heat an oven to 160c.

In a bowl combine the parsley, thyme, garlic, lemon zest, bread crumbs, 2tbs olive oil and a pinch of salt, mix together until combined. It should be slightly sticky.

Press the bread crumb mixture onto the top of lamb racks in an even layer. Place on a tray into the oven until the lamb is cooked through and the bread crumbs are golden brown.

in a bowl mix together the yoghurt, garlic clove, cumin, a drizzle of olive oil and a pinch of salt.

In a jug blend together parsley, Dijon, olive oil, half the lemon juice and a pinch of salt.

In a small saucepan cook the butter until it browns, once brown add the remaining lemon juice and a pinch of salt.

To serve start with the yoghurt on the bottom of a platter, top with the green sauce. Layer on the lamb and top with the burnt butter.

Recipe by Michael Weldon

More like this

Rhubarb Rizogalo

Rhubarb Rizogalo

Ingredient

1 punnet of fresh strawberries
1⁄2 cup arborio rice

2 cups of milk

2 tbs caster sugar
1 vanilla bean, split lengthways

75g caster sugar

1 bunch rhubarb, trimmed, washed and cut into 7 cm lengths
250ml thickened cream

1 tsp ground cardamom

1 tbs unsalted butter
Roughly chopped pistachios to serve

Method

To prepare the baked rhubarb, add butter to a medium based pan, add diced Rhubarb and cook slowly on a medium heat until tender. Add the caster sugar and stir through until sugar is dissolved and set aside.

Wash rice in a strainer until the water running through rice comes out clear, so all starch is removed. Add milk, vanilla bean and rice to a medium saucepan and cook slowly until rice is tender.

Add 75g sugar, cardamom and cream, then stir until sugar is dissolved. Set aside for 30 mins.

Serve the warm rice pudding topped with rhubarb and strawberries and scattered with a few pistachios.

Recipe by Philip Vakos

More like this

Roasted Beetroot With Pearl Barley And Spiced Yoghurt

Roasted Beetroot With Pearl Barley And Spiced Yoghurt

Ingredient

Labneh:
500g Jalna natural yogurt
300ml Red Island extra virgin olive oil
1 long Thai chilli, roughly sliced
2 cloves of garlic, crushed
2 sticks of rosemary
1/2 lemon, zest removed with a peeler

½ tsp garam marsala
orange zest
½ cup yoghurt

Salad mix:
2 bunches baby purple beets
200g whole grain farro
1 head of radicchio
1 bunch flat leaf parsley - leaves picked
50g peeled and toasted pistachio nuts
50 g pomegranate seeds
Salt and pepper to taste

Dressing:
1.5 tsp dijon mustard
Zest of 1 lemon
1 garlic clove, finely grated
30 red wine vinegar
15ml balsamic vinegar
75ml Red Island extra virgin olive oil
Salt and pepper

Method

Labneh:
Place some cheesecloth or Chux inside a sieve large enough to hold all of the yogurt.

Place the strainer on top of a bowl so that it suspended and the whey from the yogurt will drip away from the labneh. Hang the labneh overnight in the fridge.

Place the chilli, garlic, rosemary and lemon zest in a bowl and cover with the olive oil.

Using two spoons, dip them in olive oil before making quenelles of the labneh. Store them in the olive oil mixture. They will keep in the fridge for 2 weeks if they're fully submerged in the oil

Salad Mix:
Preheat your oven to 180 degrees.

Remove the stems and leaves from the beetroots, cutting them off 3cm from the base of the beets.

Place the beetroots into a roasting tray, give them a good drizzle of extra virgin olive oil and season well with salt and pepper. Roast the beets in the oven for 30 - 45 minutes until you can just pass a knife through the beetroot without resistance.

Take the beets out of the oven and once they’re cool enough to touch, wipe the skin away from the flesh with some chux or an old tea towel. Depending on the size of the beetroots you may want to cut the bigger ones in half. Leave to set aside.

Whilst the beets are in the oven, cook the farro in boiling salted water for 20 minutes.

To prepare the radicchio, remove the outer leaves and then cut the head in half. Remove the core from the head and then roughly chop into 2-3cm chunks. Wash the radicchio in cold water and set aside.

Dressing:
Place all of the ingredients into a jar and shake like crazy for 10 seconds.

To make the salad, throw the beetroots, farro, radicchio and parsley into a large mixing bowl.

Pour over a good amount of the dressing, season with salt and pepper and gently toss the salad making sure that all of the components are coated in the dressing.

Transfer the salad mix to your serving bowl and top with a few quenelles of the labneh, and handful of pistachios and pomegranate seeds.

Recipe by Andy Allen

More like this

Butterflied Chicken With Aioli

Butterflied Chicken With Aioli

Ingredient

1 whole chicken (approximately 1.6kg)
Red Island Classic Extra Virgin Olive Oil
Sea salt flakes for seasoning
Freshly cracked black pepper for seasoning

Aioli:
Eggs
Dijon mustard
Red Island Classic Extra Virgin Olive Oil
Grilled lemons, juiced

Method

Preheat your BBQ to medium-high heat.

Begin by deboning your chicken. Place the chicken breast-side down on a clean chicken board. Starting at the backbone, work the knife along the ribcage carefully removing the meat until you reach the breastbone. Repeat for the other side before removing the entire rib cage.

Season the chicken with Red Island Extra Virgin Olive Oil, sea salt and freshly cracked black pepper before placing skin side down on the BBQ. For best results place a heavy-based pot on the cut side of the chicken while it cooks. Cook the chicken for 15-20 minutes skin side down before flipping and cooking for a further 4-5 minutes or until cooked through. Remove the chicken and allow to rest.

Meanwhile, prepare the aioli.

Serve immediately.

Recipe by Lynton Tapp

More like this

Chorizo Baked Beans

Chorizo Baked Beans

Ingredient

2 chorizo, diced
1 large brown onion, diced
2 garlic cloves, sliced
2 celery sticks
2 tbs smoked paprika
1 tbs ground cumin
1 tbs ground coriander
5 thyme sprigs
4 dry bay leaves
1 cauliflower, cut into bite sized pieces
1 broccoli, cut into bite sized pieces
150g can broad beans, rinsed
400g can chickpeas, rinsed
400g can kidney beans, rinsed
750g tomato passata
1 bunch of parsley, chopped
Red Island extra virgin olive oil
Sourdough, sliced and toasted to serve
Grated tasty cheese to serve

Method

In a large saucepan cook the chorizo in a drizzle of olive oil until it begins to stain the olive oil. Add the onion, garlic and celery, cook for a further minute. Add the herbs and spices, cook for one more minute.

Add the cauliflower, broccoli and broad beans, cook for a few minutes until the vegetables begin to soften.

Add the bean and passata with a pinch of salt, cook until the vegetables are tender and the bean warmed through. Stir through the parsley keeping a little aside to garnish with.

Serve beans on toasted sourdough and scatter a little tasty cheese and parsley over.

Recipe by Michael Weldon

More like this

Pork Belly Char Sui With Carrot & Ginger Salsa

Pork Belly Char Sui With Carrot & Ginger Salsa

Ingredient

8 x long pork belly strips (around 1kg)
½ teaspoon Chinese five spice powder
3 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons plum sauce
1 Tablespoon honey
2 teaspoons sesame oil
2 teaspoons Sriracha chilli sauce (Optional)

Carrot Salad:
4 medium carrots, peeled, grated
1 Tablespoon ginger, finely julienne
1 bunch coriander, leaves picked
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds, toasted
1 tablespoon Red Island olive oil
2 teaspoons sesame oil
2 Tablespoons lemon juice
2 teaspoons maple syrup

Method

Place the pork into a bowl or a large zip lock bag. Whisk together the five-spice powder, hoisin, soy, plum, honey, sesame oil and Sriracha sauce (if using) in a bowl and pour half over the pork. Rub the marinade all over the pork and leave to marinate in the refrigerator for 1-2 hours, or overnight if time permits.

Preheat oven to 190 degrees C. (Alternatively you can use hooded BBQ). Place the pork onto a wire rack placed over the top of another tray and roast, basting occasionally with reserved marinade for 40-45 minutes, or until cooked through and sticky glazed.

Meanwhile, place the grated carrot into a large bowl and toss with the ginger, coriander, sesame seeds and a pinch of sea salt. Whisk together the olive oil, sesame oil, lemon juice and maple syrup and mix through the carrot salad.

To serve, chop the pork belly into 2cm strips and serve with the carrot salad.

Recipe by Courtney Roulston

More like this

Tandoori Cauliflower

Tandoori Cauliflower

Ingredient

1 Cauliflower, cut into chunks
500g Greek Yoghurt
1 Pack Coles Tandoori Marinade
1 red onion, diced finely
½ bunch Coriander, chopped finely
1 tin chickpeas
150g butter
3 sprigs of curry leaf
1tsp mustard seeds
1 lemon, juice
½ bunch coriander. picked
Sea Salt

Method

Heat a grill or bbq until smoking.

Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.

Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.

In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.

In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.

To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.

Serve with rice as a meat-free curry option or as a side packed with a little extra spice at a dinner or BBQ.

Recipe by Michael Weldon

More like this

Grilled Barra With Salad of Green Mango, Chilli & Coriander

Grilled Barra With Salad of Green Mango, Chilli & Coriander

Ingredient

200g fillet barramundi, skin on
Red Island Extra virgin olive oil
Sea salt flakes
1 green mango, peeled and julienned
½ cup picked coriander leaves
1 stalk lemongrass, thinly sliced
4 kaffir lime leaves, finely shredded
1 large red chilli, thinly sliced

Dressing
3 long dried red chilli peppers
3 tbs caster sugar
3 tbs fish sauce
2 whole unpeeled red shallots, roasted and peeled
½ cup lime juice

Method

To make the dressing, roast the unpeeled shallots in an oven until tender. Toast the dried chillies over the gas flame until they are crisp and bright red, then set aside to cool.

Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until a uniform paste. Add the lime juice and fish sauce mix well with a spoon. Check the seasoning: it should taste hot and sour with a good caramel flavour.

Rub oil over the barramundi and season with sea salt. Heat a frying pan over medium-high heat and cook, skin side down for 3-4 minutes or until golden and crispy. Turn the fillet over and cook for a further 1-2 minutes. Remove barramundi from the pan and set aside to rest.

Meanwhile, combine the mango, coriander, lemongrass, kaffir and chilli in a medium mixing bowl and generously dress. Toss the salad to coat in dressing.

Place the barramundi on a serving plate, top with the well-tossed salad and drizzle with extra dressing.

Recipe by Lynton Tapp

More like this

Grilled Broccoli & Miso Noodle Salad

Grilled Broccoli & Miso Noodle Salad

Ingredient

1 head of Broccoli, cut into chunks
3tbs Miso
2tbs mirin
2tbs rice vinegar
2tbs brown sugar
2tbs hot water
2tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, cut into matchsticks
200g Edamame, out of pod
50g pickled ginger, sliced thinly
2 Nori Sheets, toasted over a flame into crunchy
50g Sesame seeds

Method

Heat a bbq or griddle pan until it begins to smoke. Drizzle the broccoli with oil and season with salt. Add the bbq or griddle and cook until charred and cooked through.

Cook the rice noodles according to the back of packed instructions. Once cooked refresh in cold water to stop the cooking and stop the noodles sticking.

In a bowl combine the miso, mirin, rice vinegar, brown sugar, water and sesame oil, whisk until smooth.

Once the broccoli is cooked add to a bowl with the noodles, spring onion, carrots, edamame and the dressing. Mic together until everything is evenly coated in the dressing.

Serve in a large bowl. Top with pickled ginger, sesame seeds and flaked nori.

Recipe by Michael Weldon

More like this

Charred Zucchini With Lemon, Mint, Chilli and Goats Cheese

Charred Zucchini With Lemon, Mint, Chilli and Goats Cheese

Ingredient

4 large Zucchini, sliced on an angle
½ cup (125ml) Red Island extra virgin olive oil
4 cloves garlic, peeled, thinly sliced
2 long red chilli, thinly sliced
Zest and juice of 1 lemon
½ bunch mint, leaves picked
150g goat`s cheese (Meredith brand or Coles jar in oil)
Sea salt and cracked pepper to serve
1/3 cup flaked almonds, toasted

Method

Heat a BBQ plate or chargrill pan over a high heat. Drizzle 35ml of the oil over the zucchini and season with sea salt. Grill the zucchini, in batches for 2-3 minutes each side, or until the grill marks are all over the zucchini flesh.

Meanwhile, pour the remaining oil into a small pot over a low/medium heat. Place the sliced garlic and chilli into the oil and leave on a gentle simmer for 2-3 minutes, or until fragrant and infused.

Place the chargrilled zucchini onto a serving platter and drizzle over the garlic and chilli oil. Scatter the lemon zest and juice over the zucchini and garnish with picked mint leaves, goat`s cheese and flaked almonds.

Recipe by Courtney Roulston

More like this

Pork And Fennel Sausage Rolls

Pork And Fennel Sausage Rolls

Ingredient

3 garlic cloves, diced
3 eschallots, diced
1 red chilli, diced
1 small fennel bulb, diced
1 tbs Red Island extra virgin olive oil
1 ½ tbs fennel seeds
2 sprigs of thyme, leaves removed
1 small green apple, coarsely grated
1 small carrot, grated
500g pork mince
½ tbs sea salt flakes
½ tbs cracked black pepper
20g breadcrumbs
2 sheets puff pastry
1 egg, beaten for egg wash

Homemade Tomato Sauce
600g crushed tomatoes
1 brown onion, finely diced
1 garlic clove, minced
125g brown sugar
150g brown vinegar
Salt to taste

Method

Place a large frying pan over a medium heat. Add the rice bran oil, garlic, eschalot, chilli and fresh fennel to the pan. Sweat down for 5 minutes, without making sure you don’t burn the garlic.

Add the grated carrot and apple, thyme leaves and half the fennel seeds. Continue cooking this mixture down for a further 5 minutes, until the carrot and the apple have softened.

Season the mix the salt and pepper, remove the mixture from the heat and leave it to cool.

Once cooled, fold the base and the breadcrumbs through the pork mince, make sure you don’t overwork the mixture.

Preheat your oven to 170 degrees.

Make a 3cm sausage running the whole length of one edge of the puff pastry. Roll the pastry over itself until it meets the pastry on the other side of the sausage. Cut the pastry 2cm past where it meets and roll over.

Portion the sausage roll into 5cm pieces and transfer to a baking tray lined with baking paper.

Brush with egg wash and then place in a preheated oven for 15 minutes. Sprinkle with the rest of the fennel seeds once they come out of the oven.

Homemade Tomato Sauce
Place all of the ingredients into a large pot. Bring the tomatoes to a boil and then reduce to a simmer for 2 hours. When it’s done really depends on you tasting the mixture. If it’s quite intense sweet and sour flavour, you’re on. Season the sauce with salt and then blend until smooth.

Recipe by Andy Allen

More like this

Smoked Trout Pie

Smoked Trout Pie

Ingredient

2 tbs Red Island extra virgin olive oil
1 large onion, diced
1 large bulb fennel, finely sliced
5 cloves garlic, sliced
1 long Thai chilli, deseeded and diced
1 whole smoked trout
1 tbs cornflour
Lemon juice
1 bunch dill, roughly chopped
½ bunch parsley, roughly chopped
3 sheets filo pastry
75g unsalted butter, melted

Method

Preheat the oven to 180°C fan-forced.

Carefully remove the skin from the smoked trout. Next, tease away the flesh from the frame of the fish, make sure you remove any bones. Set aside the flesh.

Place the bones and the skin into a saucepan and cover with 1.5L of water. Bring the mixture up to the boil, then reduce the heat to a simmer.

Let me mixture tick over for around 1 hour or until you have 750ml of stock. Strain off the stock and discard the bones.

Place a large frying pan over medium heat. Add the olive oil, onion, garlic, fennel and chilli to the pan. Cook down for 5-7 minutes until the onions are soft and translucent. Add the stock to the frying pan and bring to the boil. Thicken to stock by adding the slurry of cornflour.

Fold in the smoked trout, chopped parsley, dill and season the mix with lemon juice, salt and pepper.

Place the pie mixture into a pie dish. Drape over the filo pastry and brush with melted butter in between each layer.

Place the pie in the oven and bake until the pastry goes gold brown and flakey - this should take around 15 minutes.

Recipe by Andy Allen

More like this

Roasted Pumpkin Salad With Rough Tabouli And Goats Cheese

Roasted Pumpkin Salad With Rough Tabouli And Goats Cheese

Ingredient

1/2 pumpkin
2 tbs honey

Rough Tabouli
1 cup whole grain freekeh
1 bunch of parsley, roughly chopped
1 bunch of mint, roughly chopped
1 bunch pf coriander, roughly chopped
1/2 red onion, finely diced
1 punnet of cherry tomatoes - cut into quarters
Juice of 2 lemons
2 tbs Red Island extra virgin olive oil
Salt and pepper to taste

Garnish
200g goats cheese
1 pomegranate, seeds removed
2 tsp sumac

Method

Preheat your oven to 180 degrees.

Cut the pumpkin in half lengthways, season with salt and pepper, give a lug of olive oil and then put flesh side down over a grill.

Grill the pumpkin until it has some nice bar marks on it.

Transfer the pumpkin to a baking tray, drizzle with the honey and then roast on the oven at 180 for about half an hour, or until the pumpkin flesh is tender.

While the pumpkin is cooking, get onto your tabouli. Cook the freekeh in salted boiling water for 25 minutes. Drain off the water and set aside to cool.

Once you’re ready to plate, place all of the ingredients for the tabouli into a large mixing bowl and mix together.

Transfer the pumpkin onto a platter, top with the tabouli base and then garnish with the crumbled goats cheese, pomegranate seeds and sumac.

Recipe by Andy Allen

More like this

Overnight Summer Bircher

Overnight Summer Bircher

Ingredient

250g rolled oats
200ml whole milk
100ml cloudy apple juice
100ml fresh orange juice
Juice of 1 lime
60g whole almonds, chopped
50g honey
½tsp cinnamon
75g sultanas
2 green apples
125g natural Jalna Greek yoghurt
1 large ripe mango, peeled and sliced
2 passionfruit to serve
Or Seasonal fruits of choice (peach, watermelon, banana, berries, fresh apricots)

Method

The night before, place the oats into a large bowl along with the milk, apple juice, orange juice, lime juice, half the almonds, honey, cinnamon, sultanas and a pinch of salt. Stir together, and cover with cling wrap and place in the fridge.

The next morning coarsely grate the apples and mix into the soaked oats along with the yoghurt. Stir well.

Place the muesli into serving bowls and top with sliced mango, passion fruit and remaining almonds. Drizzle with extra honey if desired.

Enjoy!

Recipe by Courtney Roulston

More like this

White Chicken Broth

White Chicken Broth

Ingredient

4 Chicken carcasses
5ltr Water
1 Whole white onion
2 chopped carrots
1 bunch parsley stalks
1 Celery stalk
12 black peppercorns
3 teaspoons of thyme leaves

Method

Add all ingredients to cold water.

Bring water to boil then reduce to simmer and cook for 1-hour.

Skim fat off the top of the broth every 15 minutes.

Strain mixture after 1 hour, remove large pieces first, to produce clear broth.

Recipe by Andy Allen

More like this

Vietnamese Beef Noodles

Vietnamese Beef Noodles

Ingredient

1/3 cup finely grated palm sugar or brown sugar
¼ cup fish sauce
1/3 cup fresh lime juice
1 long red chilli, finely chopped
1 clove garlic, crushed
3cm piece fresh ginger, finely grated
1 Tablespoon sesame oil
300g Graze beef fillet, trimmed, finely sliced
2 Tablespoons Sunflower or peanut oil
1/3 cup salted peanuts, crushed
Lime wedges, to serve

Noodle Salad:
125g dried rice vermicelli noodles
1 large carrot, grated
2 Lebanese cucumber, seeded, sliced
2 cups iceberg lettuce, shredded
1/3 cup fresh mint, chopped
1/3 cup fresh coriander, chopped

Method

Combine sugar, fish sauce, lime juice, chilli, garlic, ginger and sesame oil in a large jug. Stir until sugar dissolves. Reserve half of the dressing and transfer the other half of dressing mixture to a shallow glass or ceramic dish.

Add Beef to the marinade mixture, cover and refrigerate for 15 minutes to infuse.

Place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles, drain and rinse under cold water. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths.

Add carrot, cucumber, lettuce, mint, coriander and reserved dressing to the noodles. Heat oil in a non-stick pan over medium-high heat. Cook the beef, in batches, for 2 minutes, or until just cooked.

Toss the dressing through the salad and place onto a serving platter. Serve the beef on top of the noodle salad with crushed peanuts and extra lime wedges.

Recipe by Courtney Roulston

More like this

Roasted Beets With Smoked Ricotta

Roasted Beets With Smoked Ricotta

Ingredient

500g baby beets - trimmed and washed
1tbs Red Island extra virgin olive oil
Salt and pepper to taste

Smoked Ricotta
1 cup ricotta cheese
1 cup smoked cheddar
Juice of 1 lemon
50ml hot water
Salt to taste

Walnut Salsa
1 cup walnuts
1/2 long red chilli, deseeded and diced
1 garlic clove, minced
50ml red wine vinegar
30ml Red Island extra virgin olive oil
Salt and pepper to taste

Method

Pre heat your oven to 170 degrees.

Place the beets in a roasting tray ands toss in the extra virgin olive oil and salt and pepper.

Cover the tray and roast in a pre heated oven at 170 degrees for 45 minutes.

Leave the beetroots to cool slightly. Once you can handle the beetroots, whip away the skin from the flesh of the beetroots with an old tea towel.

For the smoked ricotta, please the ricotta and cheddar cheese into a blender, along with the warm water, lemon juice and a pic of salt.

Blend the cheeses together until they are smooth.

Place the walnuts on a tray and dry roast them in an oven preheated to 170 degrees for 7 minutes. Once they have cooled, roughly chop the walnuts into 1cm chunks.

Place the chopped walnuts into a bowl, along with the diced red chilli, minced garlic, red wine vinegar, extra virgin olive oil, a pinch of salt and some cracked pepper.

Mix the ingredients together and set aside.

When ready to plate, place the beetroots on a bowl and give them a drizzle of extra virgin olive oil and season with salt and pepper.

On your serving plate, spoon down a generous amount of the smoked ricotta. Top the ricotta with the roasted beetroots and finish the dish with a few spoons on the walnut salsa.

Recipe by Andy Allen

More like this

Braised Osso Buco With Sweet Soy, Ginger And Lemongrass

Braised Osso Buco With Sweet Soy, Ginger And Lemongrass

Ingredient

1kg osso buco
1 bulb garlic
100g ginger, roughly sliced
Coriander roots and stems from 2 bunches
10 Kaffir lime leaves
3 lemongrass sticks
3 long Thai chilli, split in half
500g sweet soy
1.5L chicken stock
Fish sauce to taste
2 limes
Coriander to serve
Steamed brown rice to serve

Method

Preheat your oven to 150 degrees.

In a heavy-set pot, throw in the kangaroo tail pieces, garlic, ginger, coriander stems, kaffir lime leaves, lemongrass sticks, chilli sweet soy and chicken stock.

Heat the mixture up on the stove until it comes o the boil. Place a lid on the pot and put it on the oven at 150 degrees for 3 hours or until the kangaroo meat can easily come away from the bone.

Season the mixture with some fish sauce and the juice of a couple of limes.

Serve into a dish with steamed brown rice and fresh coriander.

Recipe by Andy Allen

More like this

Sticky Salmon

Sticky Salmon

Ingredient

Centre cut portion of salmon (approx. 1kg), pinboned
¼ cup Red Island Extra Virgin Olive Oil
60g brown sugar
Juice of 3 limes
1 tbsp fish sauce
4 cloves of garlic, bruised
1 tsp salt
3 heads of Bok Choy
3 cups of cooked white rice

Method

Preheat your BBQ or Kettle to medium-high indirect heat.

In a small bowl combine the bruised garlic, Red Island Extra Virgin Olive Oil, brown sugar, lime juice and salt before mixing thoroughly to combine. The sugar won’t dissolve completely but don’t worry, it will through the cooking process.

Place the side of salmon onto a large baking sheet lined with baking paper before brushing liberally with half of the brown sugar glaze.

Cut the Bok Choy in half lengthways before placing onto the baking tray with the salmon.

Place everything onto your BBQ before closing the lid and cooking for 15-20 minutes or until the salmon is cooked to your liking. Through the cooking process continually brush the salmon with the brown sugar glaze until the salmon is completely cooked.

Serve the salmon flaked in bowls with rice and Bok Choy

Recipe by Lynton Tapp

More like this