Cucumber & Radish Salad with Spicy Peanut Dressing
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Cucumber & Radish Salad with Spicy Peanut Dressing
METHOD
Chocolate Mint Nice Cream
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Chocolate Mint Nice Cream
Recipe by Magdalena Roze
Ingredients
300g frozen bananas,
1/2 cup almond milk
few sprigs of mint
1 teaspoon vanilla extract
2 tablespoon cacao powder
PANA Chocolate with mint
METHOD
Heat the almond milk in a small saucepan until almost boiling. Place bruised mint leaves in it and allow steep for 5-10 minutes.
Add frozen bananas to a blender with 2-3 tablespoons of mint-infused almond milk, vanilla and cacao and blend until smooth and creamy. Add chopped chocolate and pulse briefly or mix with a wooden spoon to combine. Scoop out and serve immediately in a cone or bowl.
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Soto Ayam - Indonesian Chicken Noodle Soup
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Soto Ayam - Indonesian Chicken Noodle Soup
Recipe by Louis Tikaram
Ingredients
4 boneless chicken thighs
8 cups chicken stock
1 stalk lemongrass
3 kaffir lime leaves
1 teaspoon salt
For the spice paste
3 tablespoon vegetable oil
1 red onion, diced
3 cloves garlic, chopped
1 knob fresh ginger, peeled & chopped
1 tablespoon roasted macadamia nuts (crushed)
1/2 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1/2 teaspoon cracked black pepper
1/2 cup coconut milk
1 teaspoon sea salt
To assemble the soup
Chicken stock from cooking the chicken
1 pack rice vermicelli noodles
½ bunch coriander leaves chopped
Lime wedges to serve
METHOD
Combine the stock, kaffir lime leaf, lemongrass and a pinch of salt in a medium pot and bring to a boil.
Once the stock has boiled add the chicken and reduce to a simmer then cook until the chicken is completely cooked, around 10 to 15 minutes.
Remove the chicken from the broth and set aside to cool slightly.
Make the spice paste
Heat ½ the oil in a small fry pan, add the garlic, red onion and ginger and fry until the shallots soften and start to brown.
Take off the heat then add cooked ingredients to a blender and blitz along with the remaining spices, nuts and coconut milk.
Back in the pot heat the remaining oil and fry the paste stirring constantly for about 5 minutes over a gentle heat until the oil starts to separate from the paste.
Add the chicken stock to the pot, season with salt and allow to boil and reduce slightly.
To serve
Soften the rice vermicelli noodles by submerging in warm water, let sit for five minutes then drain and rinse with fresh water.
To serve place the noodles into a bowl and shred the chicken on top then pour the broth over the chicken and noodles, add any type of condiment you like along with the chopped coriander and a wedge of lime.
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Pan Fried Snapper, Capers & Lemon
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Pan Fried Snapper, Capers & Lemon
Recipe by Louis Tikaram
Coming soon..
Ingredients
METHOD
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Strawberry Matcha Misu
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Strawberry Matcha Misu
Recipe by Magdalena Roze
Serves: 6–8
Matcha Soak
1 cup boiled water
1 tablespoon matcha powder, sifted
2 tablespoons coconut sugar
Cream Layer
400g mascarpone
200g thick coconut yoghurt
4 tablespoons icing sugar
2 tsp vanilla extract
Assembly
1 packet Savoiardi/ lady finger biscuits (around 28 lady fingers)
2 ripe mangoes, peeled and thinly sliced or 1 x 250g punnet strawberries if mango not in season
Topping:
1/3 cup toasted flaked almonds
2 tablespoons toasted coconut flakes
Extra matcha powder, to dust
METHOD
For the matcha soak, whisk the sifted matcha powder into boiling water until smooth. Stir in maple syrup. Let cool slightly.
For the cream, in a mixing bowl, whisk mascarpone until smooth. Fold in coconut yoghurt, icing sugar and vanilla until creamy and well combined. Taste and adjust sweetness if needed.
To assemble, briefly dip each Savoiardi biscuit into the matcha soak (1–2 seconds per side) and line the base of the glass dish. Spread half the cream mixture over the soaked biscuits. Layer the sliced strawberries or mango pieces evenly over the cream. Add another layer of dipped biscuits, then spread the remaining cream on top
Cover and refrigerate for at least 4 hours (or overnight) for the flavours to meld and the layers to set. Just before serving, lightly dust with extra matcha and sprinkle with toasted flaked almonds and coconut flakes.
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Thai Panang Curry with Prawns
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Thai Penang Curry with Prawns
Recipe by Louis Tikaram
Ingredients
200 grams banana prawns, shelled & deveined
¼ cup oil
2 1/2 teaspoons Ayam fish sauce
1 pack dried thin rice noodles
2 medium cloves garlic, minced
1 tablespoon Ayam Panang curry paste
1 teaspoon ayam soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon Coles ground white pepper
1/4 teaspoon sugar
2 eggs, beaten (coles brand preference)
1 small onion, thinly sliced
12 snow peas, slice thinly
1 small carrot, julienned
2 green onions, sliced very thinly
2 teaspoons toasted sesame oil
METHOD
Place rice noodles in a large bowl and cover with boiling water. Let stand until pliable, about 5 minutes. Drain noodles in a colander.
Place garlic in a small bowl and add Curry paste along with soy sauce, Shaoxing wine, white pepper, sugar, fish sauce and mix well till combined then set aside.
Heat 1 teaspoon canola oil in a wok then add eggs and let cook for about 5 seconds then scramble them with a wooden spoon and remove, set aside in a large bowl.
Return wok to high heat, add 2 tablespoons of oil and heat until smoking.
Add prawns and stir-fry for 30 seconds. Add onion, and stir for another 30 seconds, then add carrots and finally snow peas, cook, tossing then scrape the veggies into the bowl with eggs.
Heat remaining 2 tablespoons canola oil over high heat until smoking. Add rice noodles and stir-fry for 30 seconds. Stir in garlic and curry paste sauce until evenly distributed, return egg, prawns and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Remove from heat and add green onions, drizzle with sesame oil, mix well, and transfer to a large serving platter.
Eat straight away.
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Grilled Squid Salad
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Grilled Squid Salad
Recipe by Louis Tikaram
Ingredients
250gr or 2 large, cleaned squid tubes
1 tablespoon olive oil
½ tablespoon kecap manis (sweet soy)
Pinch of sea salt
1 cup shredded cabbage
1/2 cup julienned carrots
1/4 cup sliced cucumber
1 red chilli, seeds removed and sliced
1/4 cup sliced red breakfast radish
1 teaspoon grated ginger
2 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons chopped green onions
1 tablespoon roasted white sesame seeds
METHOD
In a mixing bowl combine the squid tubes, sweet soy, salt and oil then allow to marinate for a few minutes while you heat up a grill plate or barbeque.
Once the grill is hot, add the squid and cook for a few minutes either side till almost cooked, you don’t want to over cook the squid and a little rare is good to keep it tender, the sweet soy will help to caramelize the squid, so you don’t have to cook it too much.
Remove from the heat and slice it up ready to toss into the salad.
In another medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar and grated ginger. Then, add the hot sliced squid to the dressing and toss.
In a large bowl, combine the shredded cabbage, julienned carrots, sliced chilli, sliced cucumber, and sliced radishes.
Pour the squid & dressing over the vegetable mixture and toss well to coat.
Transfer to serving plate and garnish the with chopped green onions and sesame seeds.
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Smashed Sweet Potato Dip with Yoghurt & Crispy Onion
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Smashed Sweet Potato Dip with Yoghurt & Crispy Onion
Recipe by Courtney Roulston
Dietaries: Vegetarian, gluten free, meat free
Serves: 4 as a side
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
2 medium sweet potatoes, peeled, sliced into chunks
Sea salt to taste
1/3 cup (80ml) extra virgin olive oil
2 shallots (French shallots) peeled, thinly sliced
1 clove garlic, finely chopped
1 teaspoon dried chilli flakes
1 teaspoon sesame seeds, toasted
1 cup Greek full fat yoghurt
1 lime
¼ cup coriander leaves to garnish
METHOD
Place the sweet potato into a pot and cover with cold water and a pinch of salt. Bring up to a simmer for 12 minutes, or until soft enough to smash. Drain the potatoes and set aside.
Meanwhile heat the oil in a small frying pan and gently cook the onions until golden and crispy. Remove the onions with a slotted spoon and drain on kitchen paper. Keep the remaining oil on a low heat and add in the garlic and dried chilli to infuse for 1 minute then remove from the heat and stir in the sesame seeds.
Use a fork to gently smash the sweet potatoes. Mix the zest of the lime into the yoghurt then mix half the yoghurt into the sweet potatoes.
Roughly spread the sweet potato mixture onto a serving platter, making a few holes with the back of a spoon then add the remaining yoghurt into the holes. Squeeze a little lime juice into the chilli oil mixture then spoon over the sweet potato mixture. Scatter with fried onions and coriander leaves before serving.
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Blueberry & Lemon Curd Eton Mess
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Blueberry & Lemon Curd Eton Mess
Recipe by Courtney Roulston
Ingredients
Dietaries:
Serves: 6
Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
1.5 cups Fresh blueberries
2 tablespoons honey
500ml thickened cream
½ cup store bought lemon curd
1 x 80g pack Coles Meringue nests
METHOD
Place 1 cup of blueberries into a small pot along with the honey. Bring up to a simmer and cook for 2 minutes, or until slightly jammy, set aside to cool slightly.
Place the cream into a bowl and whip until soft peaks. Fold the lemon curd through the cream so there are still streaks of it throughout.
Crush the meringues into rough pieces. Layer the crushed meringue, lemon cream, fresh blueberries and some of the juice from the cooked blueberries into a large mixing bowl. Gently fold through so it is just combined.
Spoon the meringue mixture into serving glasses or plates. Top with more of the cooked blueberries before serving.
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Cumin Beef Dumpling with Pine nut Chilli Crunch
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Cumin Beef Dumpling with Pine nut Chilli Crunch
Recipe by Louis Tikaram
Ingredients
500 grams lamb mince + 10 % lamb fat in mince
5 grams toasted ground cumin seeds
25 grams harissa paste
1/2 onion diced
15 grams chopped garlic
Salt & white pepper
¼ bunch chopped parsley
¼ bunch chopped mint
1 packet round dumpling skins
Pinenut Chilli Crunch
200 ml vegetable oil
50 grams fresh chilli
50 grams garlic cloves
½ red onion
5 grams chilli flakes
5 grams paprika powder
5 grams cayenne pepper
50 grams pine nuts
5 grams chilli flakes
10 grams sesame seeds
Pinch salt
Greek yoghurt
METHOD
Dumpling filling
In a large bowl, combine the lamb mince and lamb fat and mix until evenly distributed.
Add the toasted ground cumin, harissa paste, diced onion, chopped garlic, salt, white pepper, parsley and mint.
Mix well with your hands until the mixture becomes slightly sticky and all ingredients are thoroughly combined, then rest in the fridge for 20–30 minutes.
Method – folding dumplings
Place one Gow gee dumpling skin in your hand and add about 1 heaped teaspoon of filling to the centre. Lightly moisten the edge of the wrapper with water, fold in half to enclose the filling and press the edges together, pleating if you like to seal well. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth so they do not dry out.
Cooking (pan‑fried)
Heat a non‑stick or cast‑iron pan over medium‑high heat and add a thin layer of vegetable oil.
Arrange dumplings flat‑side down in a single layer and fry 2–3 minutes until the bottoms are golden.
Carefully add about 1/4 cup water, cover with a tight lid and steam 6–7 minutes until cooked through and water has evaporated; remove lid and let the bases crisp again.
Pinenut chilli crunch
Finely chop the fresh chilli, garlic cloves and red onion.
Gently heat the vegetable oil in a small pot over low–medium heat, then add onion, garlic and chilli and cook 10–15 minutes, stirring, until lightly golden and fragrant.
Turn off the heat, then stir in chilli flakes, paprika, cayenne, pine nuts, sesame seeds and a pinch of salt; allow to cool and let the flavours infuse.
To serve:
Spoon some Greek yoghurt into a shallow bowl or plate and top with hot dumplings.
Drizzle generously with the pinenut chilli crunch, making sure to get both oil and crispy bits, and serve immediately.
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Italian Pasta Salad
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Italian Pasta Salad
Recipe by Louis Tikaram
Ingredients
For the Dressing
1/2 cup Squeaky Gate Extra Virgin Olive oil
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed chilli flakes
Big pinch sea salt
Big pinch cracked black pepper
For the Salad
350gr penne pasta
1 punnet cherry tomatoes, halved
2 green onions, chopped
1 cup marinated artichoke hearts
1/4 cup pitted kalamata olives
6 pepperoncini, chopped
150gr salami, cut into bite-size pieces
150gr mini mozzarella cheese balls
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil leaves
METHOD
Bring a large pot of water to a boil over high heat
Make the dressing. In a small bowl, whisk together all the dressing ingredients to combine.
Generously salt the boiling water, then add the pasta and cook until al dente 6 to 8 minutes.
Drain and add to a large mixing bowl.
Add the tomatoes, green onions, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs and mix well then pour all the dressing over the pasta and toss to coat.
Allow for the pasta to sit in the dressing for a few minutes while you continue to stir to soak up all the flavours before serving.
When time to serve transfer to a large platter and enjoy by itself or as part of a summer spread!
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Chocolate & Orange Mousse
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Chocolate & Orange Mousse
Recipe by Magdalena Roze
Serves 4
Ingredients
4 x Whole Avocado
1 x Block Pana Organic Dark Baking Chocolate
1 x Box Pana Organic Cacao Powder
1 x Block Pana Organic Fig and wild Orange Chocolate
METHOD
Deseed Avocado and remove from skin.
In a double boiler melt Pana Organic Dark Baking Chocolate
Add avocado to a blender along with two teaspoons of Pana Organic Cacao Powder
Blend avocado and cacao then add melted chocolate to blender mix.
Blend until consistency holds and place in glass jar
Chop Block Pana Organic Fig and wild Orange Chocolate into pieces and add to top of mix in jars.
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Honey & Cinnamon Buns with Vanilla Icing
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Honey & Cinnamon Buns with Vanilla Icing
Recipe by Courtney Roulston
Dietaries:
Serves: Makes 12
Prep Time: 30 minutes, plus 30 minutes resting time
Cooking Time: 30 minutes
Ingredients
1/3 cup full fat milk
75g butter
2 tablespoons Coles Finest honey
¾ cup water
4 level teaspoons instant yeast
3 cups plain flour
1 teaspoon sea salt
Filling:
¼ cup brown sugar
¼ cup white sugar
2 teaspoons ground cinnamon, plus extra to garnish
50g softened butter
Icing:
1 cup icing sugar, sifted
1 tablespoon softened butter
1 tablespoon Coles Finest honey
1 teaspoon vanilla bean paste
METHOD
Place the milk, butter and honey into a small pot over a low heat and warm through until the butter has melted. Stir to combine then pour into the bowl of a stand mixer. Add in the water to cool the mixture slightly then scatter in the yeast and stir through. Add 2 cups of the flour and salt to the yeast mixture and mix with a dough hook on a low speed for 2 minutes. With the mixer going, add the remaining flour 1 tablespoon at a time then leave to knead on a low speed for 3 minutes, or until the dough is sticky and elastic.
Grease the inside of a bowl then place the dough into the bowl (the dough will still be sticky at this stage). Lightly oil the top of the dough then cover with a clean tea towel and leave to rise in a warm area for 15 minutes. While the dough rests, combine all the filling ingredients in a bowl until mixed thoroughly and set aside.
Heat the oven to 180 degrees celsius. Turn the dough out onto a floured surface and gently knead. Roll into a rectangle around 3/4 cm in thickness. Carefully spread the cinnamon filling all over the dough. Roll up into a log shape then cut into 12 even pieces.
Grease the inside of a rectangular baking dish with butter and arrange the rolls cut side up in the dish. Cover with a clean tea towel and leave in a warm area for 15 minutes to rise.
Bake for 30 minutes, or until the rolls are golden and cooked through. Remove from the oven and allow to cool slightly for 30 minutes. Whisk the icing ingredients along with 1 tablespoon of warm water until smooth. Spread the icing onto the buns then sprinkle with extra cinnamon. Leave for 10 minutes before serving.
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Salmon Sashimi with Wasabi, Honey & Avocado
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Salmon Sashimi with Wasabi, Honey & Avocado
Recipe by Louis Tikaram
Ingredients
150 grams sashimi grade salmon
1 bunch chives
2 Ripe Avocados
1 teaspoon Wasabi Paste
2 teaspoons honey
1 Lemons (juiced)
1 teaspoon Salt
1 teaspoon olive oil
METHOD
Cut the avocado in half, remove the seed and scoop out the flesh.
With a stick blender or food processor combine the avocado, wasabi paste, honey, juice from lemons and a salt.
Blend the ingredients scrapping down the sides of the food processor till a smooth consistency, add a touch of water if you want it a little thinner.
Store in a piping bag, seal and refrigerate ready to serve.
When ready to serve remove skin, bones and bloodline from the salmon and slice into bite size pieces.
Finley slice the chives then arrange the salmon onto a serving plate.
Squiggle the wasabi, honey & avocado over the salmon then sprinkle with chives.
Drizzle with olive oil and some extra sea salt to finish.
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Beef Tartare with Grilled Crostini
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Beef Tartare with Grilled Crostini
Recipe by Louis Tikaram
Ingredients
1 fresh baguette
1 tablespoon oil
200 grams black angus sirloin steak
2 tablespoons capers, drained and finely chopped
2 tablespoons cornichons, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
½ teaspoon sea salt, plus a little more for crostini
1 egg
METHOD
Slice the baguette thinly on the diagonal so you have nice large, thin slices.
Heat a grill pan, oil and salt the slices and grill lightly till a little toasted and crispy, set aside ready to serve.
Cut beef into ½ cm slices, then into ½ cm strips and then finely chop into a small dice.
Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard then stir to combine.
Add the steak, gently fold in all the ingredients, add salt, to taste, mix again.
Serve on a plate and make a small well in the centre then gently add the egg yolk.
Serve with a few extra cornichons and your toasted baguette and spoonful of mustard.
Enjoy right away.
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Thai Basil Grilled Prawn
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Thai Basil Grilled Prawn
Recipe by Louis Tikaram
Ingredients
¼ cup olive oil
500 grams whole green prawns, peeled and deveined
¼ cup Ayam Thai basil chilli paste.
2 tablespoon Soy sauce
1 tablespoon fish sauce
1 long red chilli, deseeded and sliced thinly
½ bunch spring onion, julienned
1 cup picked coriander leaves
1 x lime
METHOD
In a large mixing bowl add the olive oil, prawns, Thai basil chilli paste, soy and fish sauce.
Allow to marinate for at least 30minutes.
In a hot grill pan add the marinated prawns and cook on a high heat till caramelized, around 2 minutes then flip and cook on the other side for a further minute.
Once cooked remove from the heat and add to a clean mixing bowl.
Combine with the spring onion, coriander, chilli and a squeeze of fresh lime toss to combine then stack on a serving platter.
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Yoghurt Marinated Grilled Corn
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Yoghurt Marinated Grilled Corn
Recipe by Louis Tikaram
Ingredients
Corn
4 sweet Corn
2 tablespoon butter
1 teaspoon chaat masala
2 teaspoons finely chopped coriander leaves
For Marinade
1 cup Greek yogurt
1 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon masala powder
Juice of 1 lime
1 tablespoon olive oil
METHOD
In a large pot of boiling water cook the corn over medium heat for around 5 minutes until soft. Drain the corn and allow to cool.
In a large mixing bowl prepare the marinade by adding the Yoghurt, salt, chilli powder, masala powder, lime juice and olive oil. Whisk till combined and forms a smooth consistency.
Spoon the marinade over the corn to completely cover and set aside for 10-15 minutes for the flavours to soak in.
On a hot grill pan or BBQ cook the corn over a medium heat being sure to rotate on all sides on until golden and crisp. It usually takes 4-5 minutes to roast evenly.
While the corn is cooking melt the butter and add the chaat masala and chopped coriander leaves.
When the corn is charred and crispy brush the coriander butter all over and sprinkle with a little sea salt before serving nice and hot.
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Blueberry & Whipped Ricotta Toast
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Blueberry & Whipped Ricotta Toast
Recipe by Courtney Roulston
Dietaries: Vegetarian, meat free
Serves: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
2 slices sourdough bread
2 tablespoons extra virgin olive oil
250g fresh ricotta cheese
Sea salt to taste
1.5 cups fresh blueberries
2 tablespoons honey
1 lemon
METHOD
Heat a frying pan over a medium heat. Drizzle the bread with oil then place into the pan and cook for 2 minutes each side, or until crispy and golden. Set aside.
Wipe the pan clean with paper towel then add in the blueberries, honey and a squeeze of lemon juice. Bring the mixture up to a simmer for 2 minutes, or until slightly jammy. Turn off the heat and set aside.
Place the ricotta into a small food processor along with a pinch of salt and blitz until smooth and creamy. Place into a zip lock bag if piping.
Pipe the ricotta onto the toast, or just smear on with a spoon. Spoon over the blueberry mixture then grate over a little lemon zest before serving.
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Taiwanese 3 Cup Chicken
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Taiwanese 3 Cup Chicken
Recipe by Louis Tikaram
Ingredients
500 grams chicken thigh (skin on/bone in)
2 tablespoons Extra Virgin Olive Oil
1 knob ginger, peeled & sliced
6 cloves garlic, sliced
2 long red chillies, deseeded & chopped
6 tablespoons sesame oil
1/2 cup soy sauce
½ cup Chinese cooking wine
4 tablespoons sugar
4 green onions (chopped)
Coriander sprigs (to garnish)
METHOD
In a pot over medium-high heat add the oil and start to fry the chicken Skin side down, cook for 2–3 minutes until golden brown then flip and repeat.
Add the sesame oil, garlic, red chili, and ginger, and fry for another 1 to 2 minutes or until starting to colour.
Pour in soy sauce, Chinese cooking wine, and sugar, then cover turn down the heat and cook for a further 5 to 6 minutes.
Remove the chicken from the pan and tip over all the sticky sauce, garnish with green onion & coriander springs.
Enjoy with steamed rice and vegetables.
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Citrus & Olive oil Baked salmon
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Citrus & Olive oil Baked salmon
Recipe by Louis Tikaram
Ingredients
500 to 700 grams salmon fillet
½ cup squeaky gate extra virgin olive oil
1 lemon, thinly sliced
2 limes, thinly sliced
1 orange, thinly sliced
½ teaspoon dried chili flakes
Pinch of salt
Pinch of cracked pepper
1 bunch chopped fresh dill
1 tablespoon chopped fresh oregano
METHOD
Preheat the oven to 150 degrees and line a backing tray with paper.
Place the salmon fillet on the tray and check for bones then drizzle olive oil all over the salmon, season with salt, pepper and chilli flakes and massage into the flesh of the salmon with your hands.
Layer the thinly sliced citrus decoratively all over the salmon, I like to try and recreate the look of scales alternating the colours. This can be prepared ahead of time and left in the refrigerator.
If you have any left-over citrus save it to squeeze the juice over the cooked salmon later.
Cook the salmon for around 15 minutes depending on the thickness of the salmon, check after 10 minutes to see how it is cooking, the flesh should be a light pink and around the edges should be turning slightly opaque.
Remove from the oven and transfer to a large serving plate and sprinkle with fresh chopped dill and oregano. If you have any leftover citrus slices squeeze them over the salmon now.
Sprinkle with some extra sea salt and serve immediately.