Fete/Life Food Special Issue by Fete/Life

S I M P L E , E A S Y R E C I P E S F O R T O TA L LY D E L I C I O U S F O O D

F Ê T E / LIF E FOOD

S P E C I A L I S S U E “The preparation of food, the act

of cooking and baking is something that we often turn to… to comfort, to nurture and to nourish.”

SELF SAUCING CHOCOL ATE PUDDING / P134

CONTENTS / BREAKFAST /

FISH /

04.

C H I A O AT B I R C H E R M U E S L I /

6 6 .

SALMON AND SWEETCORN PIE /

06.

GRANOLA /

6 8 .

A N N A B E L L E ’ S M U M’ S T U N A M O R N AY /

08.

B L U E B E R R Y B U C K W H E AT PA N C A K E S /

70 . W H I T E F I S H , F E N N E L A N D

10.

EASY VEGAN BANANA MUFFINS /

BL ACK OLIVE SAL AD /

12.

C H O C O L AT E Z U C C H I N I M U F F I N S /

7 2 .

14.

CHIA OVERNIGHT PUDDING /

74 .

F I S H P U T TA N E S C A / N E W P O TAT O E S

16.

D AT E A N D WA L N U T P O R R I D G E /

76 .

F I S H A N D S L AW T O R T I L L A S /

7 8 .

F I S H I N PA P E R / G A R L I C B O K C H O Y

8 0 .

FISH SLIDERS /

18. C H O C O L AT E P O R R I D G E W I T H POACHED PEARS /

F I S H PAT T I E S / C U C U M B E R S A L A D

20. T O A S T E D Q U I N O A , O AT A N D COCONUT PORRIDGE /

POULTRY /

20.

CACAO CRUNCH /

8 6 .

21.

C A C A O O V E R N I G H T O AT S /

8 8 . O N E-P O T G R E E K S T Y L E C H I C K E N A N D R I C E /

22.

POACHED PEARS /

9 0 . L E M O N R O A S T E D C H I C K E N /

23.

APPLE AND FIG BIRCHER MUESLI /

SPICED CHICKEN /

P O TAT O E S A N D H E R B Y P E A S 9 2 . C H I C K E N S A L S A V E R D E S A U S A G E R O L L S WITH EASY AIOLI /

SOUP / 24.

WILD RICE AND MIXED MUSHROOM SOUP /

9 4 . C H I C K E N B U R G E R S / S W E E T P O TAT O F R I E S

26.

BEEF AND PEARL BARLEY SOUP /

9 6 . C O N F I T D U C K L E G S W I T H F R A G R A N T B R O T H /

28. R O A S T E D C A U L I F L O W E R A N D CHICKPEA SOUP /

MEAT /

30.

ROASTED CAULIFLOWER SOUP /

10 0 . B A C O N , A P P L E A N D K A L E F R I T TATA /

32.

WHITE BEAN SOUP /

34. P E A A N D C A U L I F L O W E R S O U P / 36.

SIMPLE SALAD 102 . H A M , C A U L I F L O W E R A N D C H E E S E P I Z Z A /

PESTO AND CHEESE TOASTIES

10 4 . B E E F R E N D A N G /

RED LENTIL AND GINGER SOUP /

10 6 . V E A L W I T H PA R S N I P M A S H / P O R C I N I B U T T E R

3 8. PA R S N I P A N D C A U L I F L O W E R S O U P / PA R M E S A N WA F E R S / C R I S P Y S A G E 40.

L E N T I L A N D S P L I T P E A V E G E TA B L E S O U P /

42.

CARROT AND CORIANDER SOUP /

10 8 . G R E E K L A M B A N D R I S O N I S T E W / 110 . A L M O N D C R U S T E D P O R K S C H N I T Z E L S / S T E A M E D B E A N S / G O L D E N M AY O N N A I S E 112 .

ANNABELLE’S TWO MUMS’ L AMB CURRY /

VEGETARIAN AND VEGAN /

SWEETS /

46.

PUMPKIN SALAD /

116 .

APPLE, ALMOND AND OLIVE OIL CAKE /

48.

TA R R A G O N A N D G R E E N B E A N S A L A D /

118 .

C H O C O L AT E S C R O L L S /

50.

M U S H R O O M A N D L E E K TA R T / W I N T E R S A L A D

12 0 . M U M’ S B A N A N A C A K E /

52. L E N T I L C O T TA G E P I E / G A R L I C A N D C H I L L I 54.

12 2 .

P E A R A N D H A Z E L N U T TA R T /

GREEN BEANS

124 . B L A C K B E R R Y C O C O N U T S L I C E /

CYPRIOT SAL AD /

12 6 .

56 . F E T T U C C I N E W I T H G A R L I C B R E A D C R U M B S AND GREENS / 58.

D A H L / E G G P L A N T A N D P O TAT O C U R R Y

60.

MOCK FISH /

62.

H O M E M A D E E G G PA S TA / M U S H R O O M R A G U

VEGAN BAKED APPLE DONUTS /

12 8 . V E G A N C H O C O L AT E C A K E / 130 . PA S S I O N F R U I T S L I C E / 132 . C H O C O L AT E , A L M O N D A N D CHERRY CLUSTERS / 134 . S E L F -S A U C I N G C H O C O L AT E P U D D I N G / 136 .

A L M O N D, A P R I C O T A N D C O C O N U T S L I C E /

138 . L E M O N D E L I C I O U S / 14 0 . A P P L E A N D Q U I N C E PA S T R I E S / 142 . PA N N A C O T TA W I T H T O A S T E D C O C O N U T / 14 4 . N O -B A K E C H O C O L AT E TA R T /

FÊTE/LIFE FOOD INTRODUCTION

F Ê T E / L I F E F O O D / Food has featured often on the pages of Fête/Life magazine over the past decade, recipes garnered not only from our own lives, but also from those we have featured. The preparation of food, the act of cooking and baking is something that we often turn to… to comfort, to nurture, and to nourish. Time spent in the kitchen has enriched our health and our hearts many a time. This collection of favourite recipes – classics from previous issues and some never-before published – is a reflection of how we live. We use these recipes when celebrating, to help bolster our health and to connect us with family. Whether it’s feeding your children, listening to your body’s needs, hosting good friends or tuning into your soul, we know that you’ll find the right recipe within these pages and hope they’ll become your favourites too. JANE CAMERON AND ANNABELLE KERSLAKE

PHOTOGRAPHS JANE CAMERON JANE@FETEPRESS.COM.AU INTRODUCTION ANNABELLE KERSLAKE ANNABELLE@FETEPRESS.COM.AU FETE PRESS PO BOX 276 BALHANNAH SA 5242 HELLO@FETEPRESS.COM.AU TELEPHONE 08 8398 0292 VIEWS EXPRESSED BY THE AUTHOR ARE NOT N E C E S S A R I LY T H O S E O F T H E P U B L I S H E R. WHILST ALL CARE IS TAKEN IN THE PREPARATION OF THIS PUBLICATION, THE PUBLISHER ACCEPTS NO RESPONSIBILITY FOR ANY ERRORS AND/OR OMISSIONS. © COPYRIGHT FETE PRESS 2020. NO PART O F T H I S P U B L I C AT I O N M AY B E R E P R O D U C E D WITHOUT THE EXPRESS PERMISSION OF THE PUBLISHER, FETE PRESS.

FÊTE/LIFE FOOD / FETEPRESS.COM.AU

FÊTE/LIFE FOOD BREAKFAST

B R E A K FA S T / 0 4 . C H I A O AT B I R C H E R M U E S L I / 0 6 . G R A N O L A / 0 8 . B L U E B E R R Y B U C K W H E AT PA N C A K E S / 10 . E A S Y V E G A N B A N A N A M U F F I N S / 1 2 .

C H O C O L AT E Z U C C H I N I M U F F I N S /

1 4 . C H I A O V E R N I G H T P U D D I N G / 1 6 .

D AT E A N D WA L N U T P O R R I D G E /

1 8 . C H O C O L AT E P O R R I D G E W I T H POACHED PEARS / 2 0 . T O A S T E D Q U I N O A , O AT A N D COCONUT PORRIDGE / 2 0 . C A C A O C R U N C H / 2 1 .

C A C A O O V E R N I G H T O AT S /

2 2 . P O A C H E D P E A R S / 2 3 . A P P L E A N D F I G B I R C H E R M U E S L I /

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breakfast / S E R V E S S I X

CHIA OAT BIRCHER MUESLI / RECIPE BY EMMA HENDERSON

Make this the night before then all of the hard work is done beforehand and you can just enjoy a delicious bowl of Bircher with some added fruit, nuts and honey â&#x20AC;&#x201C; whatever takes your fancy. INGREDIENTS 200G ROLLED OATS 2 TA B L E S P O O N S C H I A S E E D S 2 CUPS NATURAL YOGHURT 1 CUP MILK OR WATER 2 APPLES, GRATED 1 TEASPOON GROUND CINNAMON TO SERVE APPLE, GRATED OR JULIENNED BLUEBERRIES ROASTED ALMONDS, CHOPPED HONEY METHOD

In a large bowl, combine all ingredients until well mixed. Transfer to a container with a lid and place in the fridge overnight. In the morning top with fruit, nuts and honey. Keeps for 3-5 days, refrigerated.

breakfast / S E R V E S S I X

GRANOLA / RECIPE BY EMMA HENDERSON

This recipe can be adapted to suit your tastes. We used a mix of almonds, pecans and hazelnuts – any nut would work well. You can also swap the cranberries to the dried fruit of choice. If you want to make it vegan, just change the butter to coconut oil, you can also reduce the sugar and honey to taste. Whichever way, it’s seriously addictive and easily eaten by the handful! INGREDIENTS

METHOD

100G BUT TER

Preheat oven to 135oC

1/4 CUP HONEY

Melt butter, honey and sugar in a small

2 TA B L E S P O O N B R OWN S U G A R 2 TEASPOONS VANILL A EXTRACT 2 CUPS ROLLED OATS 1/2 CUP PUMPKIN SEEDS 1/2 CUP COCONUT FL AKES 1 CUP MIXED NUTS, CHOPPED 1 T E A S P O O N O R A N G E Z E S T,

saucepan over medium heat. Stir until sugar has dissolved, take off the heat and stir in vanilla. Combine all remaining ingredients except for the cranberries in a large bowl, drizzle in butter mixture and mix to combine.

F I N E LY G R AT E D

Spread the granola onto a paper-lined

1/2 TEASPOON CINNAMON

baking tray and bake for

1/2 T E A S P O O N S E A S A LT

40 minutes, stirring occasionally until

1/2 CUP CRANBERRIES

golden brown.

TO SERVE

Let granola cool on the tray before adding

GREEK YOGHURT

cranberries and then transferring it to an

OR COCONUT YOGHURT TO MAKE IT VEGAN

airtight container. Serve with Greek yoghurt. Makes 4 + 1/2 cups. Keeps for 1 week in an airtight container.

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breakfast / M A K E S T E N

INGREDIENTS 1 CUP BUCKWHEAT FLOUR 2 TEASPOONS BAKING POWDER P I N C H S A LT 4 E G G S , L I G H T LY W H I S K E D 5 TEASPOONS MAPLE SYRUP 6 TA B L E S P O O N S A L M O N D M I L K, UNSWEETENED 2 TEASPOONS VANILL A ESSENCE 2/3 CUP BLUEBERRIES, FROZEN

BLUEBERRY BUCKWHEAT PANCAKES / RECIPE BY ANNIE AND BESS SHANAHAN

COCONUT OIL, FOR COOKING TO SERVE

METHOD

MAPLE SYRUP

Preheat oven to low 100oC.

BLUEBERRIES, FRESH

In a large bowl combine the buckwheat flour, baking powder and salt. Set aside. In a medium bowl whisk together the eggs, maple syrup and almond milk. Stir in the vanilla essence. Add the egg mixture to the dry ingredients and stir until smooth. Gently stir through the frozen blueberries. Heat a medium frypan over a low-medium heat. Add a teaspoon of coconut oil and wait until melted. Pour over approximately 1/4 cup of pancake batter and cook pancakes until lightly browned on both sides. Transfer to oven to keep warm until all pancakes are cooked. TO SERVE

Serve pancakes with fresh blueberries and a little extra maple syrup if desired. Best eaten warm. Leftover pancakes reheat well in the microwave for 20-30 seconds on high heat.

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vegan breakfast / M A K E S S I X

EASY VEGAN BANANA MUFFINS / RECIPE BY JANE CAMERON

These are my go-to muffins when I feel like something sweet and need to use up a couple of bananas. Mix and match with any combination of fruit and nuts, they are delicious any which way. Made in a snap, I can usually get the dishes done and a cup of tea brewing, just in time for them to come out of the oven. INGREDIENTS

METHOD

2 B A N A N A S , S M A L L-M E D I U M 1 3 0 G E A C H

Preheat oven to 180oC fan-forced. Prepare

3 TA B L E S P O O N S O L I V E O I L

a six muffin tin with paper liners.

TRY A FRUIT Y EXTRA VIRGIN VARIET Y 1/4 CUP MAPLE SYRUP 1/4 CUP ALMOND BUT TER 1/2 TEASPOON VANILL A ESSENCE 1/2 C U P P L A I N S P E LT F LO U R

In a medium bowl, mash the bananas well with a fork. Mix in the olive oil, maple syrup, almond butter and vanilla essence. Whisk to combine.

+ 1 -2 T A B L E S P O O N S E X T R A I F Y O U R

In a large bowl, add the flour, baking

BANANAS ARE ON THE LARGER SIDE

powder, bi-carbonate soda and salt.

1 TEASPOON BAKING POWDER

Whisk well to combine.

1/2 TEASPOON BI-CARBONATE SODA P I N C H O F S A LT

If using additions, add these to the flour mix and stir to ensure they are evenly

ADDITION SUGGESTIONS

coated which will prevent them from

1/2 C U P S U LTA N A S O R R A I S I N S

sinking to the bottom when cooking.

1 / 2 C U P WA L N U T S , R O U G H LY C H O P P E D

Pour in the banana mix and stir with

a fork until just combined. Divide the

1/2 CUP OF VEGAN CHOCOL ATE CHIPS

mixture evenly in the prepared muffin tin.

1 / 2 C U P A L M O N D S , R O U G H LY C H O P P E D OR 1/2 CUP BLUEBERRIES OR RASPBERRIES,

Bake for 20-25 minutes or until a skewer comes out clean when testing.

FRESH OR FROZEN

Allow to cool slightly before transferring

1 / 2 C U P M A C A D A M I A S , R O U G H LY C H O P P E D

to a wire rack to cool completely. Muffins keep for 3-5 days or can be frozen.

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breakfast / M A K E S E I G H T

CHOCOL ATE ZUCCHINI MUFFINS / RECIPE BY JESSICA SMITH

Super easy to make, these healthy muffins make a great graband-go breakfast option. The addition of a chocolate glaze makes them extra appealing to the littlies. If you peel the zucchini before grating it they’ll never know there are vegetables in there – a win all-round! Paleo-friendly and gluten free. MUFFIN INGREDIENTS

METHOD

1+1/4 CUPS ALMOND FLOUR

Preheat oven to 160oC fan-forced.

1/4 CUP CACAO

Combine all ingredients in a food processor

1/4 T E A S P O O N S E A S A LT 1/2 TEASPOON BAKING SODA 2 LARGE EGGS 2 TA B L E S P O O N S H O N E Y CAN BE ADJUSTED TO TASTE, OR SUBSTITUTE

and blend until smooth. Divide mixture into 8 paper muffin cases, or alternatively a well-greased and lined loaf tin. For muffins bake approximately

ANOTHER SWEETENER OF CHOICE

20 minutes, for a loaf, 35-40 minutes.

1 TEASPOON VANILL A EXTRACT

Transfer to a wire rack to cool.

3/4 CUP GRATED ZUCCHINI 2 TA B L E S P O O N S CO CO N U T O I L BLUEBERRIES TO TOP OPTIONAL GLAZE INGREDIENTS 1/4 C U P G R A S S-F E D B U T T E R 2 TA B L E S P O O N S C AC AO 2 TA B L E S P O O N S P U R E M A P L E S Y R U P OR SUBSTITUTE ANOTHER SWEETENER OF CHOICE 1/4 TEASPOON VANILL A EXTRACT

Once cool drizzle with glaze and top with blueberries. To make the glaze, warm the butter in a small saucepan over low heat until almost melted. Whisk in the cacao and maple syrup until a shiny glaze forms. Remove from heat and stir in the vanilla. Allow to cool slightly before using. Can also be made as a loaf. These keep for 3-5 days can be frozen, unglazed.

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breakfast / S E R V E S F O U R

CHIA OVERNIGHT PUDDING / RECIPE BY ANNABELLE KERSLAKE

INGREDIENTS

METHOD

1/2 CUP WHITE CHIA SEEDS

Preheat oven to 180oC. Line a baking sheet with paper. Sprinkle over

1+1/2 CUPS COCONUT MILK

the coconut flakes in an even layer. Bake for 3-4 minutes until golden

1 CUP ALMOND MILK

brown taking care not to burn them as they colour very quickly.

1 TA B L E S P O O N H O N E Y

Remove from oven and allow to cool completely. Store in an airtight

OR MAPLE SYRUP TO MAKE IT VEGAN

container until ready to serve.

TO SERVE

In a medium sized container that has a lid, mix the chia seeds, milks

1/2 CUP COCONUT FL AKES,

and honey until well combined. Fix the lid to the container and allow

UNSWEETENED

it to sit in the fridge for at least 20 minutes or overnight until ready

1 PUNNET BLUEBERRIES

to serve.

1 LARGE BANANA, SLICED HONEY OR MAPLE SYRUP TO MAKE IT VEGAN

Top each serving with blueberries, banana slices and a drizzle of honey if desired.

vegan breakfast / S E R V E S O N E

DATE AND WALNUT PORRIDGE / RECIPE BY JANE CAMERON

Despite very few ingredients and minimal effort, this porridge is so delicious, itâ&#x20AC;&#x2122;s definitely worth a try! INGREDIENTS

METHOD

1/4 CUP PORRIDGE OATS

Toast the walnuts in a 180oC oven for

1 CUP ALMOND MILK

5-8 minutes until golden. Set aside.

A P I N C H O F S A LT

Place oats, milk, salt and dates in a small

1 -2 M E D J O O L D AT E S , C H O P P E D 1 TA B L E S P O O N WA L N U T S, TOA S T E D

saucepan over high heat. Bring to the boil, then reduce to a simmer and cook for

TO SERVE

5 minutes. Add the walnuts and cook

EXTRA WALNUTS AND DATES

for a further minute or two.

M A P L E S Y R U P, O P T I O N A L

Pour porridge into a serving bowl, top with extra walnuts and dates. Drizzle with maple syrup for extra sweetness, if desired.

CHOCOL ATE PORRIDGE WITH POACHED PEARS / RECIPE BY JANE CAMERON

Try making this porridge on the weekends when you might have more time to poach the pears. What you don't use for the first serve, can be used throughout the week. TO SERVE

METHOD

1 TA B L E S P O O N H A Z E L N U T S,

Toast the hazelnuts in a 180oC oven for

TOASTED AND CHOPPED

10-12 minutes until browned. Remove skins

POACHED PEARS

(or used pre-skinned nuts). Set aside.

RECIPE ON PAGE 23 INGREDIENTS 1/4 CUP PORRIDGE OATS T R Y G LU T E N-F R E E 1 CUP ALMOND MILK A P I N C H O F S A LT 1 TA B L E S P O O N V E G A N D A R K C H O C O L A T E C H I P S

Place all pear ingredients in a medium saucepan over high heat. Bring to the boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally. Set aside. Place oats, milk and salt in a small saucepan over high heat. Bring to the boil, then reduce to a simmer and cook for 5 minutes. Add the chocolate chips and swirl through until just combined. Pour porridge into a serving bowl, top with poached pears and hazelnuts.

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breakfast / S E R V E S T W O

TOASTED QUINOA, OAT AND COCONUT PORRIDGE / ADAPTED FROM A RECIPE BY PINCHOFYUM.COM

INGREDIENTS 2+1/2 CUPS COCONUT MILK 1/2 CUP QUINOA A P I N C H O F H I M A L AYA N S A LT 1+1/2 CUPS 375ML PEAR JUICE 3 TA B L E S P O O N S CO CO N U T S U G A R O R TO TA S T E 1+1/2 CUPS ROLLED OATS 1/4 TEASPOON CINNAMON 1 TEASPOON VANILL A PASTE TO SERVE 1/2 CUP COCONUT FL AKES, UNSWEETENED 1 PEAR SLICED H O N E Y TO TA S T E METHOD

Preheat oven to 180oC. Line a baking sheet with paper. Sprinkle over the coconut flakes in an even layer. Bake for 3-4 minutes until golden brown taking care not to burn them as they colour very quickly. Remove from oven and allow to cool completely. Store in an airtight container until ready to serve. In a small saucepan over high heat, bring the coconut milk to boil. Reduce heat to a gentle simmer. Stir in the quinoa and salt and cook for approximately 15 minutes or until the quinoa is tender. Add the pear juice, sugar, oats, cinnamon and vanilla paste, mixing well to combine. Continue stirring for 10 minutes until the oats are cooked through. Serve with toasted coconut flakes, thin pear slices and honey if desired.

vegan breakfast / S E R V E S F O U R

CACAO CRUNCH / ADAPTED FROM A RECIPE BY HIPPIEL ANE.COM.AU

INGREDIENTS

METHOD

5 MEDJOOL DATES, PIT TED

Preheat oven to 120oC. Line a baking sheet with paper and set aside.

2 TA B L E S P O O N S M A P L E S Y R U P

In the bowl of a food processor, whiz the dates, maple syrup,

2 TA B L E S P O O N S CO CO N U T O I L 2 T E A S P O O N S TA H I N I 3/4 CUP BUCKINIS OR BUCKWHEAT GROATS

2 tablespoons of the coconut oil (reserving the remaining 1 tablespoon) and tahini until smooth. Transfer to a large bowl. Add the buckinis, quinoa, cacao powder, salt and almonds. Mix well

3/4 CUP PUFFED QUINOA

to combine (you may need to use your hands).

1/2 CUP DESICCATED COCONUT

Transfer mixture to baking sheet and drizzle with remaining

1/3 CUP CACAO POWDER

coconut oil.

1/8 T E A S P O O N H I M A L AYA N S A LT

Bake for approximately 40-45 minutes, checking midway â&#x20AC;&#x201C; turn and

1/4 CUP ALMONDS, R O U G H LY C H O P P E D

shake tray to break mixture into clusters. Bake until browned, being careful not to burn. Remove from oven and allow to cool before serving. Store remaining clusters in an airtight container for up to 1 month.

vegan breakfast / S E R V E S F O U R

CACAO OVERNIGHT OATS / ADAPTED FROM A RECIPE BY MYWHOLEFOODLIFE.COM

INGREDIENTS 1+1/2 CUPS STEEL CUT OATS 2 TA B L E S P O O N S C AC AO P OWD E R 3 TEASPOONS MACA POWDER 3 TEASPOONS LSA MIX 3 TEASPOONS CHIA SEEDS 3 TA B L E S P O O N S A L M O N D B U T T E R 3 L ARGE MEDJOOL DATES, P I T T E D A N D F I N E LY C H O P P E D 1 CUP ALMOND MILK METHOD

In a medium sized container that has a lid, mix the oats, cacao, maca, LSA and chia seeds. Add the almond butter, dates and almond milk and mix well to combine, ensuring the almond butter and dates have been well worked into and spread evenly throughout the mix. Fix the lid to the container and allow it to sit in the fridge overnight until ready to serve. Serve with and Cacao Crunch and Poached Pears, recipe on the following spread.

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breakfast / S E R V E S F O U R

POACHED PEARS / INGREDIENTS 2 PEARS, PEELED TRY BEURRE BOSC 2 TA B L E S P O O N S S U G A R 1 VANILL A POD METHOD

In a medium saucepan place the pears and sugar. Split the vanilla pod, scrape the seeds into the pan and then place the pod into the saucepan. Fill with cold water to just cover the pears. Over medium heat, bring the mixture to a boil, then reduce heat to low and allow pears to simmer for approximately 15-20 minutes until tender. Transfer pears to an airtight container and store in the fridge until ready to serve, one half per person.

APPLE AND FIG BIRCHER MUESLI / ADAPTED FROM A RECIPE BY KIDSPOT.COM.AU

INGREDIENTS 2 CUPS ROLLED OATS 1+1/2 CUPS APPLE JUICE 1 CUP FULL FAT NATURAL GREEK YOGHURT 1/2 CUP DRIED FIGS, S TA L K S R E M O V E D A N D F I N E LY C H O P P E D 1/2 TEASPOON CINNAMON 2 APPLES GRATED, SKIN ON TO SERVE 1/2 CUP WALNUT CRUMBS 1 APPLE CUT INTO FINE STRAWS FULL FAT NATURAL GREEK YOGHURT HONEY METHOD

In a medium sized container that has a lid, mix the oats, apple juice, yoghurt, figs, cinnamon and grated apple until well combined. Fix the lid to the container and allow it to sit in the fridge overnight until ready to serve. To each serving add finely cut apple straws, walnut crumbs and a drizzle of honey if desired.

FÊTE/LIFE FOOD SOUP

SOUP / 24 . W I L D R I C E A N D M I X E D M U S H R O O M S O U P / 2 6 . B E E F A N D P E A R L B A R L E Y S O U P / 2 8 . R O A S T E D C A U L I F L O W E R A N D CHICKPEA SOUP / 3 0. R O A S T E D C A U L I F L O W E R S O U P / 3 2 . W H I T E B E A N S O U P / 3 4. P E A A N D C A U L I F L O W E R S O U P / PESTO AND CHEESE TOASTIES 3 6 . R E D L E N T I L A N D G I N G E R S O U P / 3 8 . PA R S N I P A N D C A U L I F L O W E R S O U P / PA R M E S A N WA F E R S / C R I S P Y S A G E 4 0. L E N T I L A N D S P L I T P E A V E G E TA B L E S O U P / 42 . C A R R O T A N D C O R I A N D E R S O U P /

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vegetarian soup / S E R V E S F O U R

WILD RICE AND MIXED MUSHROOM SOUP / ADAPTED FROM A RECIPE BY SAVINGDESSERT.COM

INGREDIENTS 1 CUP WILD RICE 1 T E A S P O O N S A LT 1 CLOVE GARLIC, PEELED 1 L ARGE SPRIG FRESH THYME 6 CUPS WATER 30G DRIED PORCINI MUSHROOMS 4 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L 340G MIXED MUSHROOMS, CHOPPED TRY PORTOBELL A, SWISS BROWN, WHITE AND BROWN BUTTON MUSHROOMS 1 SMALL LEEK, W E L L R I N S E D A N D F I N E LY S L I C E D 1 CLOVE GARLIC, MINCED 6 C U P S V EG E TA B L E S TO C K, ORGANIC IF POSSIBLE 1 CUP DRY WHITE WINE S E A S A LT A N D F R E S H LY C R A C K E D B L A C K P E P P E R TO TA S T E 3 TA B L E S P O O N S PA R S L E Y, F I N E LY C H O P P E D 1/2 CUP CREAM, OPTIONAL SMALL HANDFUL ENOKI MUSHROOMS TO GARNISH, IF DESIRED METHOD

In a large saucepan add the rice, salt, garlic, thyme and water. Bring to the boil then reduce heat to a fast simmer and cook until the rice is tender, 45 minutes. Drain. Remove garlic and thyme stems and set rice aside. In a small saucepan, bring 1+1/2 cups of water to the boil. Remove from heat and add the porcini mushrooms. Allow to steep for 15 minutes. In a large saucepan add the olive oil, mixed mushrooms, garlic and leek. Cook for 10 minutes, stirring occasionally. Drain the porcini mushrooms but reserve the liquid. Roughly slice the mushrooms and add to the mushroom and leek mix. Carefully pour in the reserved liquid, being careful not to add any sediment which may have settled. Add the stock, white wine and bring to the boil, then lower heat and gently simmer for 10 minutes. Transfer half of the mixture to a blender and process until smooth. Return to remaining mixture and stir well. Season liberally with salt and pepper and stir through the cream (if using) and parsley when ready to serve. Garnish with pan-fried enoki mushrooms if desired.

soup / S E R V E S F O U R

BEEF AND PEARL BARLEY SOUP / ADAPTED FROM A RECIPE BY JAMIEOLIVER.COM

INGREDIENTS

METHOD

1 LARGE KNOB BUTTER

In a large saucepan that has a lid,

OLIVE OIL

over medium heat, melt the butter with a

500G QUALIT Y STEWING STEAK, DICED

dash of olive oil. Add the meat and lightly

1 TA B L E S P O O N V EG E M I T E

brown. Stir in the Vegemite

1 TA B L E S P O O N WO R C E S T E R S H I R E S AU C E

and Worcestershire sauce. Turn up the heat

1 MEDIUM RED ONION,

and continue stirring as the meat browns

PEELED AND CHOPPED

further. Continue stirring and cooking the

2 CARROTS, PEELED AND CHOPPED

meat until all the liquid has evaporated.

3 S T I C K S C E L E R Y,

Add the chopped vegetables, bay leaf and

TRIMMED AND CHOPPED 1 B AY L E A F 1 SPRIG FRESH ROSEMARY 1 TA B L E S P O O N P L A I N F LO U R S E A S A LT A N D F R E S H LY G R O U N D

rosemary sprig. Reduce the heat to low, place the lid on top and sweat the mixture until the vegetables have softened.

B L AC K P E P P E R, TO TA S T E

Stir in the flour and, after a minute,

2L BEEF STOCK

pour in the stock. Season well with

150G PEARL BARLEY

salt and pepper and bring to the boil. Reduce heat to a simmer, add the pearl barley and cook gently on the stovetop for approximately an hour. Take the pan off the heat and serve with crusty bread.

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vegan soup / S E R V E S F O U R

ROASTED CAULIFLOWER AND CHICKPEA SOUP / ADAPTED FROM A RECIPE BY FLOATINGKITCHEN.NET

INGREDIENTS 1 CAULIFLOWER HEAD, CUT INTO FLORETS 1 CAN CHICKPEAS, RINSED AND DRAINED 5 GARLIC CLOVES, PEELED 4 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L 1 TEASPOON CUMIN 1 T E A S P O O N S E A S A LT 1/8 TEASPOON PAPRIKA 2 P OTATO E S, P E E L E D A N D C U B E D F R E S H LY C R A C K E D B L A C K P E P P E R , TO TA S T E 4 C U P S V EG E TA B L E S TO C K 1 CUP WATER METHOD

Preheat oven to 200oC. Line a baking sheet with paper. Layer with the cauliflower florets, chickpeas and whole garlic cloves. Add 3 tablespoons of olive oil, cumin, salt and paprika. Massage until all ingredients are well combined. Roast in oven for 30 minutes, stirring once half way through the cooking time. Remove and set aside. In a large saucepan over medium heat, add the remaining 1 tablespoon of olive oil. Add the potato and pepper. Cook for 2 minutes, stirring frequently. Add the stock and water, increase heat to high and bring the mixture to a boil. Reduce heat and simmer the potatoes for 15-20 minutes until very soft. Remove from the heat and stir in the cauliflower, chickpea mix, reserving 1/2 cup of this mix for garnishing. Season with salt and pepper to taste. PurÃ©e the soup using an immersion blender or in small batches in a standard blender. Serve with reserved cauliflower and chickpea mix.

vegetarian soup / S E R V E S S I X

ROASTED CAULIFLOWER SOUP / RECIPE BY EMMA HENDERSON

I love having hearty soups in the fridge for my lunches, this one is so thick and filling – you can leave the cream out to make it vegan and that little bit healthier (actually a lot healthier – the fat and kilojoule content will decrease by almost half per serve) but it wont be quite as smooth and delicious! INGREDIENTS

METHOD

2 MEDIUM CAULIFLOWERS

Preheat oven to 220oC and line two

2 BROWN ONIONS, CUT INTO WEDGES

baking trays with foil.

6 GARLIC CLOVES, LEFT WHOLE (SKIN ON)

Cut cauliflower into small florets, reserving

3 TA B L E S P O O N S O L I V E O I L 3 THYME SPRIGS, PLUS EXTRA TO SERVE 1.5L V EG E TA B L E S TO C K O R WAT E R 1 CUP CREAM

the smaller leaves. Divide the cauliflower, leaves, onion wedges and garlic between the two oven trays and drizzle with olive oil. Season with salt and pepper. Gently toss to combine. Place trays into the oven and roast until cauliflower is caramelised – 30-35 minutes, rotating the trays halfway through. Keep watch of the onion and leaves and take them out earlier if they are starting to burn. Once cooked, reserve the leaves and a few handfuls of the florets for garnishing. Place the remaining cauliflower into a large saucepan with the onions, peeled garlic and thyme. Pour in the stock making sure the vegetables are all covered and bring to a simmer. Simmer for 15 minutes, allowing the flavours to develop. Remove from heat and cool a little before blending in a blender, working in batches. Return to cleaned saucepan, stir in the cream and bring back to the simmer, tasting and adjusting seasoning as required. Pour into serving bowls and garnish with reserved cauliflower, leaves and a sprinkling of thyme.

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vegetarian soup / S E R V E S F O U R

WHITE BEAN SOUP / ADAPTED FROM A RECIPE BY MARCELLA HAZAN

INGREDIENTS 10 T E A S P O O N S S A LT 1L WATER 450G WHITE BEANS, DRIED 1 O N I O N , P E E L E D A N D H A LV E D 1 CLOVE GARLIC, FL AT TENED FEW SPRIGS FRESH THYME 1 F R E S H B AY L E A F 1/4 CUP EXTRA VIRGIN OLIVE OIL 3 CLOVES GARLIC, MINCED 1 SMALL BUNCH SAGE 1 C U P C H I C KE N O R V EG E TA B L E S TO C K S E A S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E PARMIGIANO REGGIANO, TO GARNISH METHOD

In a large saucepan, add the water and dissolve the salt. Add the beans and soak for 8-24 hours. Drain, rinse and return to saucepan with onion, garlic, thyme and bay leaf. Cover with 8cm water. Bring to the boil then reduce heat to a gentle simmer and cook for 45 minutes or until beans are tender. Remove the pan from the heat and allow beans to cool in the cooking liquid. Discard thyme stems, bay leaf and onion. Set aside the beans. In a large saucepan over medium heat add the olive oil, garlic and sage. Cook until garlic is pale golden, stirring often. Add the soaked beans, salt and pepper to taste. Reduce heat to low, cover saucepan and gently simmer for 5 minutes. Add the stock and simmer for a further 10 minutes. Taste and season again if required. If the mixture thickens too much, add more stock or water as needed. Top with thin slices of Parmesan cheese.

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soup / S E R V E S F O U R

PEA AND CAULIFLOWER SOUP / PESTO AND CHEESE TOASTIES RECIPE BY ERICA AMARI RUSHBROOK

SOUP INGREDIENTS

METHOD

3 TA B L E S P O O N B U T T E R

In a large pot gently melt 1 tablespoon of

3 TA B L E S P O O N S B U T T E R, E X T R A

butter over medium heat. Add the onion

1 M E D I U M B R O W N O N I O N , F I N E LY D I C E D

and then garlic. SautÃ© until soft for

2 GARLIC CLOVES, MINCED

approximately 5 minutes. Add the stock

7 5 0 M L H O M E-M A D E O R Q U A L I T Y

and bring to the boil. Add the peas and

S T O R E-B O U G H T C H I C K E N S T O C K

cauliflower and return to the boil.

750G FROZEN PEAS 250G FROZEN CAULIFLOWER S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E TOASTY INGREDIENTS 8 SLICES WHOLEGRAIN SOURDOUGH

When the vegetables are just cooked remove the pot from the heat. Add in the 2 tablespoons of remaining butter and season to taste. Blend the soup with a stick blender

BREAD, SLICED

or in batches in a blender until

2 TA B L E S P O O N S B A S I L P E S TO

velvety smooth.

1 CUP COLBY CHEESE, GRATED

Keep warm on low heat while you make

TO SERVE

the toasted sandwiches.

FRESH MINT TO GARNISH, OPTIONAL

To make toasties generously coat 8 slices

4 TA B L E S P O O N S N AT U R A L G R E E K YO G H U RT

of sourdough with 3 tablespoons butter. Spread four slices of bread, on their non-buttered side, with pesto, and then sprinkle with grated cheese. Top with the remaining four slices of bread to make the sandwich, buttered side facing outward. Heat a fry pan to medium, place the sandwiches in the pan. Gently flip after 2 minutes. The toasties are ready when the bread is golden and crispy and the cheese is melted. Serve the toasties along with bowls of the soup, garnished with yoghurt and mint if desired.

vegetarian soup / S E R V E S F O U R

RED LENTIL AND GINGER SOUP / RECIPE BY ERICA RUSHBROOK

INGREDIENTS

METHOD

1+1/4 CUPS RED LENTILS

In a large saucepan over medium heat,

5 0 G F I N E LY G R AT E D G I N G E R

combine the lentils, ginger, turmeric,

1 5 G F I N E LY G R AT E D T U R M E R I C

curry powder, green chilli (if using),

2 TEASPOONS CURRY POWDER

cinnamon stick, coconut cream, 1 onion

1 G R E E N C H I L L I , F I N E LY S L I C E D ( O P T I O N A L )

and 1 clove of garlic, with stock

1 CINNAMON STICK

or water of choice.

400ML COCONUT CREAM

Simmer for 20-25 minutes or until the

2 O N I O N S F I N E LY S L I C E D 2 CLOVES GARLIC, CRUSHED 450ML WATER OR STOCK OF CHOICE 2 TEASPOONS COCONUT OIL 1 T E A S P O O N M U S TA R D S E E D S 1 T E A S P O O N C A R AWAY S E E D S

lentils are breaking down, becoming soft. In a separate smaller saucepan heat the coconut oil over medium heat. Add the remaining onion and garlic clove, mustard and caraway seeds and fry until golden and fragrant. When this onion mixture is soft,

TO SERVE

approximately 5 minutes, mix it into the

COCONUT YOGHURT

lentil soup.

GREEN CHILLI SLICES (OPTIONAL)

Add more water or stock to bring the

LIME WEDGES PAPPADUMS

soup to desired consistency and bring to a gentle simmer. Serve with a dollop of yoghurt, green chilli slices (optional), lime wedges and pappadums.

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vegetarian soup / S E R V E S F O U R

PARSNIP AND CAULIFLOWER SOUP / PARMESAN WAFERS / CRISPY SAGE RECIPE BY EMMA HENDERSON

SOUP INGREDIENTS

METHOD

5 0 0 G P A R S N I P, P E E L E D A N D

Preheat oven to 200oC.

R O U G H LY C H O P P E D 1/2 HEAD OF CAULIFLOWER FLORETS, R O U G H LY C H O P P E D 1 BROWN ONION, CUT INTO WEDGES 2 G A R L I C C L O V E S , F I N E LY C H O P P E D 2 TA B L E S P O O N S F R E S H T H YM E L E AV E S

Toss parsnip, cauliflower, onion, garlic, thyme and olive oil in a bowl and season with salt and pepper. Spread onto a baking tray in a single layer and roast in oven for 20-25 minutes or until golden.

3 TA B L E S P O O N S O L I V E O I L

Place roasted vegetables into a large

S E A S A LT A N D F R E S H LY C R A C K E D

saucepan, cover with stock and over high

B L AC K P E P P E R, TO TA S T E

heat, bring to the boil. Cook for 5 minutes

2 L I T R E S V EG E TA B L E S TO C K,

or until vegetables are tender.

P R E F E R A B LY H O M E M A D E 1 CUP MILK OR POURING CREAM

Transfer vegetable mix to a blender and whiz until smooth. Return soup to the

WAFER INGREDIENTS

saucepan and thin with milk or cream and

1 CUP PARMESAN CHEESE,

season to taste. Keep warm over low heat.

F I N E LY G R AT E D TO SERVE 1/4 BUNCH SAGE LEAVES, PICKED 2 TA B L E S P O O N S O L I V E O I L S E A S A LT, TO TA S T E

Reduce oven to 180oC To make Parmesan wafers, place heaped tablespoonfuls of Parmesan cheese on a baking paper-lined tray. Flatten slightly with the back of a spoon. Bake for 5-10 minute or until golden and crisp. Remove from the oven and allow to cool on the oven tray. For crispy sage leaves, heat olive oil in a small frying pan over medium high heat. Once oil is hot fry sage leaves in batches for a few seconds. Sage should turn bright green. Using tongs, remove the leaves and place on a paper-towel lined plate to drain. Repeat with remaining sage leaves and then season crispy leaves with salt. To serve, ladle soup into bowls and top with Parmesan wafers and crispy sage.

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vegetarian soup / S E R V E S F O U R

LENTIL AND SPLIT PEA VEGETABLE SOUP / ADAPTED FROM A RECIPE BY PINCHOFYUM.COM

INGREDIENTS 4 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L 1 ONION, SLICED 3 CLOVES GARLIC, MINCED 1 CUP CARROTS, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 C U P C E L E R Y, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 CUP BUT TERNUT PUMPKIN, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 C U P P OTATO E S, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1/2 CUP GREEN LENTILS, RINSED 1/2 CUP YELLOW SPLIT PEAS, RINSED 4 C U P S V EG E TA B L E S TO C K 1 L ARGE SPRIG FRESH THYME 1 F R E S H B AY L E A F 8 BLACK PEPPERCORNS 1 T E A S P O O N S E A S A LT, O R TO TA S T E 1 TA B L E S P O O N F R E S H L E M O N J U I C E 1 C U P K A L E , F I N E LY S L I C E D FRENCH STICK PARMESAN CHEESE METHOD

In a large saucepan over medium heat add the olive oil, onion and garlic. Cook until the onions have softened, stirring often. Add the carrots and celery and continue to cook for 5 minutes. Add the pumpkin and potatoes and continue to cook, stirring occasionally. Add the rinsed lentils and split peas, stirring to combine. Cook for another 3 minutes. Add the stock, thyme, bay leaf and peppercorns. Bring to the boil, stirring to combine. Season with salt. Reduce heat to a gentle simmer and cook for 3-4 hours, stirring occasionally until the lentils and split peas are cooked, adding 1 cup of water if needed. Before serving, check for seasoning, add the lemon juice and kale and cook for 2-3 minutes until the kale has softened. Serve soup with Parmesan shavings and French stick slices that have been toasted under a griller with some grated Parmesan.

soup / S E R V E S F O U R

INGREDIENTS 6 CARROTS, PEELED 1 L A R G E S WE E T P OTATO 1 LARGE BROWN ONION 3 TA B L E S P O O N S O L I V E O I L 1 TEASPOON GROUND CUMIN 1 TEASPOON GROUND CORIANDER 1 TA B L E S P O O N O R G A N I C F R E E-R A N G E CHICKEN BONE BROTH POWDER 1 LITRE ORGANIC CHICKEN STOCK

CARROT AND CORIANDER SOUP / RECIPE BY ANNABELLE KERSLAKE

1 TIN ORGANIC COCONUT CREAM 4 TA B L E S P O O N S CO CO N U T YO G H U RT 1 BUNCH CORIANDER 100G ORGANIC COCONUT FL AKES

METHOD

Peel and roughly chop the vegetables. Heat a large soup pot over high heat, add the olive oil and vegetables and stir until brown. Add the mixed spices, sea salt and a dash of extra olive oil if required. Then add the liquid stock and bone broth powder and bring to the boil. Once vegetables are cooked through, take off the heat and vitamise with a stick blender, add the tin of coconut cream and mix through. Lay the coconut flakes on a lined baking tray and lightly toast under low heat of a grill, be careful to not burn as they brown quickly! Serve in bowls with a dollop of coconut yoghurt and a sprinkle of toasted coconut and fresh coriander leaves.

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FÊTE/LIFE FOOD VEGETARIAN AND VEGAN

V E G E TA R I A N AND VEGAN / 4 6 . P U M P K I N S A L A D / 4 8 . TA R R A G O N A N D G R E E N B E A N S A L A D / 50 . M U S H R O O M A N D L E E K TA R T / W I N T E R S A L A D 52 . L E N T I L C O T TA G E P I E / G A R L I C A N D C H I L L I GREEN BEANS 54 . C Y P R I O T S A L A D / 56 . F E T T U C C I N E W I T H G A R L I C B R E A D C R U M B S AND GREENS / 58 . D A H L / E G G P L A N T A N D P O TAT O C U R R Y 6 0. M O C K F I S H / 6 2 . H O M E M A D E E G G PA S TA / M U S H R O O M R A G U

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vegan / S E R V E S S I X T O E I G H T

INGREDIENTS 90G BABY SPINACH 90G ROCKET 6 BROWN SHALLOTS 1/2 PUMPKIN 80G PINENUTS STICKY BALSAMIC VINEGAR 1/4 CUP OLIVE OIL 4 ROSEMARY SPRINGS

PUMPKIN SALAD / RECIPE BY ANNABELLE KERSLAKE

S E A S A LT TO TA S T E

METHOD

Pre-heat oven to 200oC. Remove skin and seeds of pumpkin and chop into 3cm cubes. Peel and slice shallots, place shallots and pumpkin on baking paper in a roasting pan. Drizzle with a generous amount of olive oil and season with sea salt and rosemary leaves. Place in the oven for 30 minutes or until pumpkin is roasted and caramelised on the edges. While the pumpkin is roasting, lightly toast the pinenuts in a small frypan over low heat, then remove straight from heat and set aside. Remove the pumpkin and shallots from the oven and set aside to cool. To assemble the salad, mix rocket and baby spinach leaves in a bowl then add pumpkin, shallots, rosemary and olive oil mixture. Drizzle with sticky balsamic vinegar and add pinenuts. Season with extra sea salt and olive oil if needed.

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vegan / S E R V E S F O U R

TA R R AG O N A N D G R E E N B E A N S A L A D / ADAPTED FROM A RECIPE BY KARENMARTINI.COM

INGREDIENTS

METHOD

750G GREEN BEANS, TOPPED

In a medium saucepan over high heat,

A N D H A LV E D L E N G T H-W AY S

cook the beans for 4 minutes in lightly

1 R E D O N I O N , F I N E LY C H O P P E D

salted boiling water or microwave for

2 TA B L E S P O O N S D I J O N M U S TA R D

3-4 minutes.

2 TA B L E S P O O N S C A P E R S, C H O P P E D 1 / 2 B U N C H C H E R V I L , C O A R S E LY C H O P P E D 1/2 B U N C H F R E N C H TA R R AG O N L E AV E S,

Drain well and keep warm. In a large bowl, place all of the remaining

PICKED AND CHOPPED

ingredients except for the vinegar and

100ML EXTRA VIRGIN OLIVE OIL

stir to combine.

1 C L O V E O F G A R L I C , F I N E LY C H O P P E D

Add the beans and toss to coat in the

S E A S A LT A N D F R E S H LY G R O U N D

herb dressing.

B L AC K P E P P E R, TO TA S T E 4 TA B L E S P O O N S WH I T E WI N E V I N EG A R

Stir in the vinegar and serve immediately.

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vegetarian / S E R V E S F O U R

MUSHROOM AND LEEK TART / WINTER SAL AD RECIPE BY ERICA RUSHBROOK

PASTRY INGREDIENTS

METHOD

200G PL AIN FLOUR

To make the pastry blitz the flour, salt and

P I N C H O F S A LT

butter together in a food processor until

100G BUT TER

the mixture resembles fine breadcrumbs.

A LT E R N AT I V E LY U S E B E S T-Q U A L I T Y

Tip onto a floured bench and slowly work

S T O R E-B O U G H T B U T T E R S H O R T C R U S T P A S T R Y

in 2-3 tablespoons of cool water. Wrap in

FILLING INGREDIENTS

cling film and allow the pastry to rest in

2 LEEKS

the fridge for 30 minutes, before rolling

1 TEASPOON OLIVE OIL

to 5mm thick square, approximately

DASH OF STOCK OF CHOICE

4cm larger than the tart pan.

300G BROWN MUSHROOM CAPS, SLICED

Preheat oven to 180oC.

3 FRESH THYME SPRIGS S E A S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E

Press the pastry into a floured tart pan and bake blind for 15 minutes. Remove the

1 C U P PA R S L E Y, F I N E LY C H O P P E D

weights and bake for a further 10 minutes.

4 EGGS

While the pastry is cooking, in a large

1 CUP CREAM

frypan over medium heat, sautÃ© the leeks

3 TA B L E S P O O N S PA R M E S A N, G R AT E D

in olive oil, adding just a dash of stock

SALAD INGREDIENTS 2 TA B L E S P O O N S YO G H U RT 1 TEASPOON OLIVE OIL 1/2 T E A S P O O N D I J O N M U S TA R D 1 TA B L E S P O O N M I L K 1 T E A S P O O N C R U S H E D C A R AWAY S E E D S 2 CUPS SAL AD LEAVES 2 S TA L K S C E L E R Y, F I N E LY S L I C E D 1 /4 F E N N E L B U L B , F I N E LY S L I C E D 1 / 2 R E D A P P L E , F I N E LY S L I C E D 6 S M A L L R A D I S H , F I N E LY S L I C E D 1/2 CUP WALNUT PIECES

or water to stop them sticking to the pan. When the leeks are soft add the mushrooms and fresh thyme sprigs. Cover and cook on low until the mushrooms are soft. Season lightly, remove from the heat, mix in the chopped parsley and allow to cool. Prepare the filling by whisking eggs and cream together in a large bowl. Stir in the Parmesan. Place the cooled leek and mushroom mixture into the pastry case, reserving a dozen mushroom slices to decorate the top of the tart. Pour the egg mixture to 3mm below the edge of the pastry. Decorate the top of the tart with reserved mushroom pieces and an extra sprinkle of parsley. Bake for 20-25 minutes until the centre is just firm to the touch. Prepare the salad dressing by mixing together the yoghurt, olive oil, mustard, milk and caraway seeds. Season to taste. Drizzle over the tossed salad ingredients.

vegetarian / S E R V E S F O U R

LENTIL COT TAGE PIE / GARLIC AND CHILLI GREEN BEANS RECIPE BY ERICA RUSHBROOK

STEW INGREDIENTS

METHOD

1 TA B L E S P O O N E X T R A V I R G I N O L I V E O I L

Preheat oven to 180oC.

1 M E D I U M O N I O N , F I N E LY C H O P P E D

Heat the oil in a saucepan over medium

2 G A R L I C C L O V E S , F I N E LY C H O P P E D 1 M E D I U M C A R R O T, F I N E LY D I C E D 2 S TA L K S O F C E L E R Y, F I N E LY D I C E D 1 X 400G TIN DICED TOMATOES 1 B AY L E A F 1 TEASPOON VEGEMITE 1 C U P V EG E TA B L E S TO C K 2 X 400G TINS BROWN LENTILS, DRAINED AND RINSED POTATO INGREDIENTS 800G M A S H I N G P OTATO E S, PEELED AND CHOPPED 1/2 CUP MILK 1/2 CUP CHEDDAR CHEESE, GRATED S E A S A LT A N D F R E S H LY C R A C K E D

heat. Cook the onion, garlic, carrot and celery, stirring occasionally until soft. Add tomatoes, bay leaf, stock and lentils. Bring to the boil and stir in the Vegemite until dissolved. Simmer for 15 minutes until thickened. Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain and return to pan with milk and mash until smooth. Season to taste with salt and pepper. Transfer the lentil mixture to an ovenproof dish. Top with mashed potato and grated cheese. Bake for 15 minutes or until

B L AC K P E P P E R, TO TA S T E

cheddar melts and is golden.

BEAN INGREDIENTS

While the pie is in the oven prepare the

1 TA B L E S P O O N E X T R A V I R G I N O L I V E O I L

green beans.

4 ANCHOVY FILLETS

Heat the oil in a frypan over medium to

4 GARLIC CLOVES, MINCED

high heat. Add the anchovies and stir until

1 / 2 R E D C H I L L I , F I N E LY C H O P P E D

dissolved (take care as they will spit). Add

400G GREEN BEANS

the garlic and continue stirring until lightly

S E A S A LT, TO TA S T E

browned, taking care not to burn. Add the chilli and green beans and stir until well combined and beans are cooked to desired taste. Add sea salt to taste.

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vegan / S E R V E S E I G H T

CYPRIOT SALAD / RECIPE BY RUSTIC GOURMET

SALAD INGREDIENTS

SALAD METHOD

1 CUP PEARL BARLEY

Cook pearl barley and lentils according

1/2 CUP PUY LENTILS

to packet instructions. Set aside to cool.

1/2 SMALL RED ONION

Place currants and red wine vinegar in a

1/2 CUP CURRANTS 2 TA B L E S P O O N S R E D WI N E V I N EG A R 1 R E D O N I O N , F I N E LY D I C E D 1/2 BUNCH CORIANDER, CHOPPED 1/2 B U N C H PA R S L E Y, C H O P P E D 2 TA B L E S P O O N S P I N E N U T S 2 TA B L E S P O O N S F L A KE D A L M O N D S 2 TA B L E S P O O N S P E P I TA S 2 TA B L E S P O O N S S U N F LOWE R KE R N E L S

microwave-proof bowl. Cover with cling film and microwave for 45 seconds. In a large bowl, combine the onion, coriander and parsley. Add all remaining ingredients including rehydrated currants and any remaining red wine vinegar. DRESSING METHOD

In a small bowl, combine the dressing

DRESSING INGREDIENTS

ingredients and pour over salad, tossing

1/2 CUP OLIVE OIL

well to combine.

1 LEMON, JUICE 2 TA B L E S P O O N S V I N COT TO 1 T E A S P O O N S E A S A LT

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vegetarian / S E R V E S F O U R

FETTUCCINE WITH GARLIC BREADCRUMBS AND GREENS / RECIPE BY ANNABELLE KERSLAKE

INGREDIENTS

METHOD

2 CUPS FRESH OR FROZEN GREEN

Prepare and cut green vegetables into

V EG E TA B L E S O F C H O I C E

2cm length pieces and set aside.

SUGAR SNAPS, GREEN BEANS, BROCCOLINI, PEAS OR SNOW PEAS

In a heavy-based skillet over medium

150G PINE NUTS

heat, lightly toast pine nuts an set aside.

2 -3 T A B L E S P O O N S E X T R A V I R G I N O L I V E O I L

Bring a large pot of salted water to the boil.

KNOB OF BUTTER 2 GARLIC CLOVES, CRUSHED 1/2 CUP OF BREADCRUMBS H O M E M A D E O R S T O R E-B O U G H T 500G EGG FETTUCCINE S E A S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E TO SERVE FRESH OREGANO PARMESAN CHEESE, SHAVED

In a medium heavy-based skillet heat olive oil and a knob of butter over medium heat. Add the crushed garlic, breadcrumbs and a pinch of sea salt and cook, stirring frequently until golden and fragrant – this should only take a few minutes. Remove from heat and set aside. Add the pasta to the boiling water and set a timer for 3 minutes under the recommended cooking time. When the timer goes off add chopped green vegetables to the boiling pasta water until pasta is cooked ‘al dente’. Drain the pasta and the greens and return to the pot. Toss through the breadcrumb mixture, toasted pine nuts and add extra olive oil if required and season with sea salt and pepper to taste. Serve with fresh oregano and shaved Parmesan cheese.

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vegan / S E R V E S F O U R

DAHL 1 CUP RED LENTILS 2 C U P S V EG E TA B L E S TO C K 1/2 TEASPOON GROUND TURMERIC 50G GHEE 1 ONION, CHOPPED 2 C L O V E S G A R L I C , F I N E LY C H O P P E D 1 L ARGE GREEN CHILLI, SEEDED AND F I N E LY C H O P P E D 2 TEASPOONS GROUND CUMIN

DAHL / EGGPL ANT AND POTATO CURRY RECIPE BY TABEL CATERING

2 TEASPOONS GROUND CORIANDER 2 TOMATOES, CHOPPED CURRY 80M L V EG E TA B L E O I L 2 ONIONS, SLICED 2 TEASPOONS GARLIC, MINCED 2 T E A S P O O N S F R E S H G I N G E R R O OT,

DAHL METHOD

Rinse lentils and drain well. Place lentils, stock and turmeric in a large, heavy-based pan. Bring to the boil then reduce the heat and simmer, covered, for 10 minutes, or until just tender. Stir occasionally and check the mixture is not sticking.

MINCED

Meanwhile, heat the ghee in a small fry pan and add the onion.

2 D E S I R E E P OTATO E S, C U B E D

Cook until soft and golden and add the garlic, chilli, cumin and coriander

1 EG G P L A N T, C U B E D 1/2 TEASPOON CHILLI POWDER 1 TEASPOON GROUND DRIED TURMERIC 2 TEASPOONS GROUND CUMIN 2 TEASPOONS GROUND CORIANDER 3 T E A S P O O N S B L AC K M U S TA R D S E E D 2 TEASPOONS GARAM MASALA 2 T E A S P O O N S C A R AWAY S E E D

Cook, stirring, for 2-3 minutes until fragrant. Stir the onion and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 20 minutes, stirring frequently. Season to taste. Stir until heated through. This dahl freezes well for up to 3 months. CURRY METHOD

4 TOMATOES, CHOPPED

Dice eggplant and soak in water while preparing other ingredients.

4 FRESH CURRY LEAVES

In a heavy-based saucepan heat oil. Add onions, minced garlic, ginger

S A LT TO TA S T E

and potatoes. Stir together and fry for five minutes. Add eggplant and

2 STEMS FRESH CORIANDER

cook for a further two minutes.

TO GARNISH

Add chilli, turmeric, cumin, coriander, mustard seed, garam masala and

TO SERVE

caraway seeds. Dry fry for 4 minutes or until spices become fragrant.

NAAN BREAD

Add tomatoes and one cup of water. Cook on low heat for approximately

STEAMED BASMATI RICE

10 minutes until potato is tender. To finish, add curry leaves and cook for a further 6 minutes on low heat. Season with salt to taste. Allow to sit for 10-20 minutes before serving. Garnish with fresh coriander leaves if desired. Serve with naan and steamed rice.

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vegetarian / S E R V E S F O U R

JANE’S MUM’S MUM’S MOCK FISH / RECIPE BY MARGARET PICKERING

When the cupboards were bare, Mum would whip up a batch of Mock Fish – a recipe passed on to her from my grandmother, Marky – and we’d delight in the golden, crunchy goodness. I remember us eating them with fried eggs and baked beans. Back in the day Mum would cook them in dripping – an ingredient long gone from today’s modern-day pantry – so I cook them in olive oil and they are equally as delicious. I have no idea why this dish is known as ‘Mock Fish’, but I think the name just adds to their appeal! INGREDIENTS

METHOD

4 M E D I U M-L A R G E D E S I R E E P OTATO E S

Peel the potatoes.

1 POTATO PER PERSON 1/2 T E A S P O O N S A LT 1/2 ONION, OPTIONAL 1 EGG

Into a medium bowl coarsely grate the potatoes. Sprinkle with salt and allow to stand for 10 minutes to draw out the liquid.

1 EGG PER 3-4 POTATOES

Using your hands, take handfuls of the

B L AC K P E P P E R, TO TA S T E

grated potato and squeeze tightly to

OLIVE OIL FOR COOKING

remove as much liquid as possible. Transfer

TO SERVE FRIED EGGS BAKED BEANS GRILLED TOMATOES

squeezed potato to a clean, medium bowl. Coarsely grate in half an onion, if desired, and mix well to combine. Grind over black pepper to taste and mix well. Add the egg and mix well. Set aside. In a medium-large frypan over mediumhigh heat, cover the bottom of the pan with a good dash of olive oil and allow to heat. Take handfuls of the potato mixture, squeezing out any residual liquid and form a rough patty shape. Slide each patty into the hot oil and cook until golden brown, pressing down gently with an egg slide to ensure the patties are not too thick (approximately 1cm high is best). Repeat on the reverse side. Be careful not to cook the patties too quickly over too high a heat as the potato needs time to cook on the inside. When cooked, drain well on kitchen paper and serve immediately, on their own, with tomato sauce or with your favourite accompaniments. Serves four. Makes approximately 8 x 10cm diameter patties. Store cooked leftovers in the refrigerator for up to 1 week.

vegetarian / S E R V E S F O U R

PASTA 3 E G G S , F R E E-R A N G E O R G A N I C 300G PL AIN FLOUR RAGU 60G BUTTER 3 S H A L L O T S , F I N E LY C H O P P E D 600G L ARGE OPEN MUSHROOMS, SLICED

HOMEMADE EGG PASTA / MUSHROOM RAGU

3 GARLIC CLOVES, MINCED

RECIPE BY TABEL CATERING

300ML CREAM 100M L B E S T Q UA L I T Y V EG E TA B L E S TO C K 30G DRIED PORCINI REHYDRATED WITH 30ML WHITE WINE, THEN CHOPPED

PASTA METHOD

Add eggs to food processor bowl and buzz for five seconds.

1/2 LEMON, JUICE

Add flour and buzz until mixture comes together.

1/2 C U P F L AT L E A F PA R S L E Y,

Take mixture out and pat together into one piece and roll through

CHOPPED S A LT A N D P E P P E R TO TA S T E

pasta machine at least 8 times, folding every time until pasta becomes silky smooth.

TO SERVE

Lay sheets of pasta on to a cutting board and use a sharp knife to cut

BEST QUALIT Y PARMESAN

wide ribbons. To cook pasta add to 4l of boiling salted water. Cook for 7 minutes. Drain then serve. Best cooked and served as soon as made. RAGU METHOD

In a large high-sided fry pan, melt butter until foaming. Add the shallots and fry two minutes while stirring. Add the fresh mushrooms and garlic, allowing them to sweat for 5 minutes. Add the cream, chicken stock and porcini mushrooms and cook a further 5 minutes. Finish by stirring through the lemon juice and parsley. Season with salt and pepper to taste. Serve with freshly cooked pasta and good quality Parmesan cheese if desired.

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FÊTE/LIFE FOOD FISH

FISH / 6 6 . S A L M O N A N D S W E E T C O R N P I E / 6 8 . A N N A B E L L E ’ S M U M’ S T U N A M O R N AY / 70 . W H I T E F I S H , F E N N E L A N D BL ACK OLIVE SAL AD / 7 2 . F I S H PAT T I E S / C U C U M B E R S A L A D 74. F I S H P U T TA N E S C A / N E W P O TAT O E S 76 . F I S H A N D S L AW T O R T I L L A S / 7 8 . F I S H I N PA P E R / G A R L I C B O K C H O Y 8 0. F I S H S L I D E R S /

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fish / S E R V E S F O U R

SALMON AND SWEETCORN PIE / RECIPE BY ERICA AMARI RUSHBROOK

INGREDIENTS

METHOD

2 TA B L E S P O O N S B U T T E R

Preheat the oven to 180oC.

2 TA B L E S P O O N S P L A I N F LO U R

Start the pie by making a white sauce â&#x20AC;&#x201C;

O R P L A I N G LU T E N-F R E E F LO U R 6 0 0 M L F U L L-C R E A M M I L K 1 T E A S P O O N D I J O N M U S TA R D 1/2 CUP COLBY CHEESE, GRATED

over low heat, melt the butter in a saucepan. Add in the plain flour. Mix until the flour and butter form a ball.

+ E X T R A 4 TA B L E S P O O N S C H E E S E

Slowly add in 100ml of milk whisking

200G CAN CREAMED CORN

vigorously until the whole mix becomes

1/2 CUP FROZEN SWEET CORN

a smooth sauce.

2 X 200G TINS SKINLESS, BONELESS

Repeat with the remaining milk, adding

WILD-CAUGHT PINK SALMON 1 ZUCCHINI, GRATED 4 CO L D R OA S T E D P OTATO E S OR 2 CUPS MASHED POTATO S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E TO SERVE F L AT-L E A F PA R S L E Y, C O A R S E LY C H O P P E D FRESH BREAD, SLICED

100ml at a time to the sauce. Once all the milk has been incorporated into the roux, allow the mix to thicken by bringing it to the boil. Remove from heat. Mix in mustard, grated cheese, creamed corn, sweetcorn, well-drained salmon and grated zucchini. Stir until well combined. Taste and season. Pour this mix into a baking dish. Top the pie with thinly sliced roast potatoes or mashed potato. Cook the pie for 15 minutes until the potatoes are crispy and the salmon mixture is bubbling. Top with 4 tablespoons grated cheese and allow to brown for 5 minutes in the oven. Sprinkle with parsley before serving. If desired, serve with a green salad, dressed with a simple vinaigrette or slices of fresh bread.

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fish / S E R V E S F O U R

A N N A B E L L E ’S M U M’S T U N A M O R N AY / RECIPE BY TEENA ANSALDI

INGREDIENTS

METHOD

4 EGGS

Pre-heat oven to 180oC. Grease an

2 BROWN ONIONS

ovenproof casserole dish.

120G PLUS 2 TEASPOONS BUTTER

In a medium saucepan over medium-high

2 TA B L E S P O O N S P L A I N F LO U R 2 T E A S P O O N S D R Y M U S TA R D P OWD E R 1+1/2 CUPS MILK S A LT A N D F R E S H LY G R O U N D P E P P E R DASH OF PAPRIKA 1/2 CUP CHEESE, GRATED 400G TUNA IN OIL, DRAINED AND BROKEN INTO CHUNKS 1/3 CUP FRESH BREADCRUMBS 1 T E A S P O O N S A LT 1 X 420G TIN OF CORN KERNELS TO SERVE CRUSTY WHITE BREAD

heat, hard boil the eggs for 8 minutes. Remove shells while rinsing under a cool tap and then slice each egg into quarters. Spoon out the yolk and discard. Set aside the cooked whites. Finely slice the onions. In a medium saucepan over medium heat, sauté the onions in 60g of melted butter until translucent and soft. Remove the onions from the saucepan and set aside. Melt another 60g of butter in the same saucepan. Blend in the flour and cook over gentle heat for one minute. Add mustard, paprika and then milk gradually until the sauce thickens, stirring continuously. Season with salt and pepper and two tablespoons of grated cheese. Fold in the cooked onion, tuna, corn and hard-boiled eggs. Transfer into the greased dish. Top with remaining cheese mixed with breadcrumbs and dot with remaining butter. Place in the pre-heated oven and bake for 30 minutes or until golden and bubbly.

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fish / S E R V E S F O U R

WHITE FISH, FENNEL AND BLACK OLIVE SALAD / RECIPE BY ANNABELLE KERSLAKE

SALAD INGREDIENTS 50 G F E N N E L , F R E S H LY S L I C E D 150G ROCKET 1 AVOCADO, SLICED DRESSING INGREDIENTS 3 TA B L E S P O O N S B L AC K O L I V E, C H O P P E D 1 TA B L E S P O O N G A R L I C, C H O P P E D 1/2 C U P S H A L LOT, C H O P P E D 1/4 CUP STICKY BALSAMIC VINEGAR 1/4 CUP OLIVE OIL S A LT A N D F R E S H LY-C R A C K E D B L AC K P E P P E R TO TA S T E POACHING INGREDIENTS 1/2 CUP CUP WHITE WINE 1/2 ONION, SLICED 2 GARLIC CLOVES, CRUSHED 1/2 LEMON 1/2 T E A S P O O N S A LT 6 BLACK PEPPERCORNS 200G WHITE FISH T R Y B L U E-E Y E T R E VA L L A O R S N A P P E R METHOD

In a large bowl mix together the salad ingredients and set aside. In a smaller bowl add all the dressing ingredients. Whisk to combine and set aside until ready to serve. In a large skillet, place at least 5cm high of water and all of the poaching ingredients except for the fish. Heat over medium heat until it reaches 60oC â&#x20AC;&#x201C; look for the water to be steaming and moving but not bubbling. Reduce the heat to medium-low. Slide the fish into the pan ensuring it is covered by the liquid. The fish is ready when the internal flesh reaches 60oC or the flesh flakes easily. Carefully remove the cooked fish and break over the prepared salad. Pour the dressing over the salad and serve immediately.

fish / R E C I P E

FISH PAT TIES / CUCUMBER SALAD RECIPE BY ANNABELLE KERSLAKE

PAT T Y INGREDIENTS 500 GRAMS OF WHITE FISH FILLETS, SKINLESS AND BONELESS TRY SNAPPER 1 TA B L E S P O O N G R E E N C U R R Y PA S T E 1 TA B L E S P O O N CO R I A N D E R L E AV E S, CHOPPED 1 E G G , L I G H T LY B E AT E N 2 TEASPOONS LIGHT SOY SAUCE 1/2 LIME, JUICE 1/3 CUP RICE FLOUR SUNFLOWER OIL, TO SHALLOW FRY SAUCE INGREDIENTS 1/3 CUP SWEET CHILLI SAUCE 1 TA B L E S P O O N L I M E J U I C E 1 TA B L E S P O O N F I S H S AU C E SALAD INGREDIENTS 2 CUCUMBERS, SHAVED USING A PEELER 1 C U P F R E S H S N O W P E A S , F I N E LY S L I C E D 3 S P R I N G O N I O N S , F I N E LY C H O P P E D G R E E N C H I L L I , F I N E LY D I C E D ( O P T I O N A L ) 2 TA B L E S P O O N S C H I N E S E R I C E WINE VINEGAR 2 TA B L E S P O O N S S OY S AU C E 1 TA B L E S P O O N L I M E J U I C E 2 TEASPOONS CASTER SUGAR TO SERVE LIME WEDGES 1 TA B L E S P O O N CO R I A N D E R L E AV E S, CHOPPED METHOD

Place the fish into the bowl of a food processor and whiz until coarsely minced. Transfer to a medium bowl and add the green curry paste, coriander leaves, egg, soy sauce, lime juice and rice flour. Combine well. Using damp hands, take 1 heaped tablespoon of the mixture for each fishcake and shape into 5cm patties. Set aside, refrigerated. Prepare dipping sauce and set aside. In a large bowl, prepare the salad of cucumber, snow peas, spring onions and chilli (if using), reserving the dressing until ready to serve. Pre-heat oven to 100oC. In a large saucepan over medium-high heat add 1cm sunflower oil. When oil is hot, cook fishcakes for 2 minutes each side or until golden. Drain on paper towel and keep warm in a low oven while cooking the remaining fishcakes. Serve with dressed salad, dipping sauce coriander and lime wedges.

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fish / S E R V E S F O U R

FISH PUT TANESCA / NEW POTATOES RECIPE BY ERICA AMARI RUSHBROOK

POTATO INGREDIENTS

METHOD

B A BY N E W P OTATO E S

Bring a medium saucepan of water to boil

F L AT L E A F PA R S L E Y, L E AV E S P I C K E D

over high heat. Add the potatoes and boil

1 TA B L E S P O O N B U T T E R

until cooked, approximately 10-15 minutes

S E A S A LT A N D F R E S H LY C R A C K E D

depending on the size of the potatoes.

B L AC K P E P P E R, TO TA S T E

In a large heavy-based frypan, heat the

SAUCE INGREDIENTS

olive oil over a medium heat. Fry off the

1 TA B L E S P O O N O L I V E O I L

anchovy fillets, capers, olives and garlic,

5 ANCHOVY FILLETS

stirring constantly until anchovies have

2 TA B L E S P O O N S C A P E R S, WE L L R I N S E D

disintegrated.

A N D F I N E LY C H O P P E D 1 / 2 C U P K A L A M ATA O L I V E S , H A LV E D 2 GARLIC CLOVES, MINCED 2 C U P S C H E R R Y T O M AT O E S , H A LV E D 1/2 C U P V EG E TA B L E S TO C K 1/2 C U P F L AT L E A F PA R S L E Y,

Reduce heat to low, add the tomatoes and stock and allow to simmer for 10 minutes. Drain the potatoes, add the butter and parsley and stir to combine. Season to taste, place a lid on the saucepan and

C O A R S E LY C H O P P E D

set aside.

1 TA B L E S P O O N B U T T E R

Season each fish fillet with salt and pepper

S E A S A LT A N D F R E S H LY C R A C K E D

and set aside.

B L AC K P E P P E R, TO TA S T E FISH INGREDIENTS S E A S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E 1 TA B L E S P O O N O L I V E O I L 1 TA B L E S P O O N B U T T E R 4 X 170G DEEP SEA COD FILLETS

In a clean, large frypan, heat the olive oil and butter over a medium to high heat. When the butter is sizzling, slide each fish fillet into the pan and allow to cook until golden, approximately 3-4 minutes depending on the size of the fillets. Flip and cook the other side until golden brown. Add the parsley and butter to the sauce, stirring to combine well. Allow sauce to reduce for a few minutes. Season to taste with salt and pepper and remove from heat. Remove cooked fish fillets and drain on kitchen paper. Spoon over a generous helping of sauce and serve with the potatoes. Serve any remaining sauce with pasta for another quick and easy meal.

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fish / S E R V E S F O U R

FISH AND SL AW TORTILLAS / RECIPE BY ANNABELLE KERSLAKE

SL AW INGREDIENTS 1 SMALL SAVOY CABBAGE, SHREDDED. 1 S M A L L C A R R OT, G R AT E D TRY PURPLE CARROT 2 -3 S P R I N G O N I O N S , T H I N L Y S L I C E D 1 / 2 -1 W H O L E J A L A P E Ñ O C H I L L I , SEEDED AND MINCED, OPTIONAL 1 CLOVE GARLIC, MINCED 1 TA B L E S P O O N L I M E J U I C E 2 TA B L E S P O O N S B E S T- Q U A L I T Y S T O R EB O U G H T O R H O M E-M A D E M AY O N N A I S E H O N E Y TO TA S T E (O P T I O N A L) S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E FISH INGREDIENTS 1/3 CUP PL AIN FLOUR 1/2 T E A S P O O N S A LT 1 /4 T E A S P O O N F R E S H LY G R O U N D P E P P E R 1/4 TEASPOON SMOKED PAPRIKA 700G WHITE FISH TRY DEEP SEA PERCH 2 TA B L E S P O O N S V EG E TA B L E O I L TO SERVE 12 CORN TORTILL AS CORIANDER LEAVES, TORN 1 AVOCADO, SLICED LIME WEDGES METHOD

In a large bowl add the cabbage, carrot, spring onions, and jalapeño (if using). Toss to combine. In a small bowl whisk together the minced garlic, lime juice and mayonnaise. Add honey, salt and pepper to taste. Pour over the cabbage and mix well to combine. To prepare the fish, combine flour, salt, pepper and paprika in a shallow bowl. Pat the fish dry, then dredge it in the flour mixture, shaking off excess flour. Heat a large, heavy pan over mediumhigh. Heat the oil. Add the fish to the pan and cook for 2-3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown, the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks. Just before serving, warm the fajitas in the microwave or in a low oven, following the instructions on the packets. (Wrap them in a clean tea towel to keep them warm.) Serve the fish on a platter with the tortillas, slaw, avocado and lime wedges.

fish / S E R V E S F O U R

FISH IN PAPER / GARLIC BOK CHOY RECIPE BY JANE CAMERON

FISH INGREDIENTS

METHOD

600G FL ATHEAD FILLETS

Pre-heat oven to 180oC.

2 LEMONGRASS STEMS,

Cut four sheets of baking paper, approximately 30cm square. Cut four

P O U N D E D A N D S P L I T L E N G T H-WAY S 1 TA B L E S P O O N G I N G E R, G R AT E D 1 TA B L E S P O O N G R E E N C H I L L I, F I N E LY C H O P P E D 1 TEASPOON SESAME OIL 4 TA B L E S P O O N S S OY S AU C E O R TA M A R I BOK CHOY INGREDIENTS 4 B U N C H E S B O K C H OY, WA S H E D, LEAVES SEPARATED 4 C L O V E S G A R L I C , F I N E LY S L I C E D 2 TEASPOONS PEANUT OR GRAPESEED OIL TO SERVE LIME, JUICE AND SLICES CORIANDER LEAVES 600G STEAMED RICE, IF DESIRED

lengths of cotton string, approximately 50cm each. Diagonally place a 15cm slice of lemongrass along each sheet. Lay the fish fillets on top and sprinkle over the grated ginger and chopped chilli. Drizzle a few drops of sesame oil over the length of each fish fillet. Carefully pour over the soy sauce or tamari. Seal each parcel by folding in two opposite corners of the paper then folding the top and bottom corners to form a parcel, securing with the string, ensuring each one is sealed tightly allowing the fish to cook without the steam escaping. Transfer the parcels to a baking sheet and cook for 15 minutes or until the fish is cooked. While the fish is cooking, add 5cm of water to a medium saucepan and bring to the boil. Add the boy choy leaves, seal the saucepan lid and allow to steam for 3 minutes or until the leaves are wilted. Remove leaves and set aside. Pour out most of the cooking liquid, reserving 1/2 cm. Add the oil, then the garlic and rotate the pan continuously over the heat until most of the liquid has evaporated and the garlic is softened but now browned. Replace the cooked boy choy and swirl the pan to combine. Open the fish parcels and squeeze over some lime juice and sprinkle with coriander leaves. Serve with the garlic bok choy, lime juice and slices and steamed rice, if desired.

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fish / S E R V E S F O U R

FISH SLIDERS / RECIPE BY JANE CAMERON

FISH INGREDIENTS 500G FL ATHEAD FILLETS, CUT INTO 8 PIECES 1 CUP PLAIN FLOUR 1 EGG 1 CUP FRESH BREADCRUMBS S A LT A N D F R E S H LY C R A C K E D B L AC K P E P P E R, TO TA S T E 1/4 CUP OLIVE OIL, FOR SHALLOW FRYING 2 TEASPOONS BUTTER, FOR SHALLOW FRYING SLIDER INGREDIENTS 8 BRIOCHE SLIDER BUNS 1/4 C U P TA RTA R E S AU C E 4 L ARGE DILLED GHERKINS, SLICED 4 COS LET TUCE LEAVES, SHREDDED FRESH DILL, SPRIGS METHOD

Place the flour on a plate. Place the egg in a shallow bowl and whisk to combine. On another plate, place the breadcrumbs, salt and pepper and mix well to combine. Dredge each fillet of fish in the flour, shaking off any excess. Dip into the beaten egg, removing any excess, then coat in the breadcrumb mixture. Set aside until all fillets are crumbed. Heat a heavy-based pan over high heat. Add the oil and butter and allow to heat. Drop a little breadcrumb mixture into the oil â&#x20AC;&#x201C; if it sizzles the oil is hot enough. Carefully slide in the fish fillets and allow to cook for approximately 3-5 minutes each side or until golden brown. Fish may need to be cooked in a number of batches to ensure oil heat is maintained. Drain fish on paper towel until ready to serve. Cut the slider buns in half and spread one half with tartare sauce. Top with dilled gherkin slices, cooked fish fillets and shredded lettuce. Serve immediately.

FÊTE/LIFE FOOD POULTRY

P O U LT R Y / 8 6 . S P I C E D C H I C K E N / 8 8 . O N E-P O T G R E E K S T Y L E C H I C K E N A N D R I C E / 9 0. L E M O N R O A S T E D C H I C K E N / P O TAT O E S A N D H E R B Y P E A S 9 2 . C H I C K E N S A L S A V E R D E S A U S A G E R O L L S WITH EASY AIOLI / 9 4. C H I C K E N B U R G E R S W I T H S W E E T P O TAT O F R I E S / 9 6 . C O N F I T D U C K L E G S W I T H F R A G R A N T B R O T H /

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poultry / S E R V E S F O U R

CHICKEN INGREDIENTS 7 5 0 G O R G A N I C F R E E-R A N G E CHICKEN BREAST 2 TEASPOONS CUMIN 2 TEASPOONS SMOKY PAPRIKA 2 TEASPOONS GROUND CORIANDER 2 TEASPOONS TURMERIC 2 TEASPOONS CINNAMON OLIVE OIL S E A S A LT

SPICED CHICKEN / RECIPE BY ANNABELLE KERSLAKE

S M A S H E D AVO C A D O I N G R E D I E N T S 2 RIPE AVOCADOS

METHOD

1 HANDFUL OF CORIANDER

Preheat the oven to 180oC.

1 TA B L E S P O O N O L I V E O I L S E A S A LT

Cut the chicken breast into pieces and coat with olive oil. Rub over the mixed spices and sprinkle with sea salt. In a non-stick pan, over medium heat,

BROCCOLINI INGREDIENTS

brown the chicken pieces. Once browned on the outside, transfer onto a

2 BROCCOLINI BUNCHES

lined baking tray and place in the oven for 15 to 20 minutes to cook through.

1 G A R L I C C L O V E , F I N E LY C H O P P E D

While the chicken is in the oven, mash the avocado with the back of

PINCH OF CHILLI FLAKES OLIVE OIL S E A S A LT

a fork in a bowl, add roughly chopped coriander, olive oil, sea salt to taste and set aside. Cut the ends off the broccolini, then in a non-stick pan over medium heat,

TO SERVE

sauté the garlic, olive oil and chilli for a few seconds, before adding the

LIME WEDGES

broccolini and tossing in the pan until cooked through.

COCONUT YOGHURT

Remove the chicken from the oven and serve with the broccolini and smashed avocado. Enjoy with a squeeze of lime juice and a dollop of coconut yoghurt, if desired.

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poultry / S E R V E S F O U R

ONE-POT GREEK ST YLE CHICKEN AND RICE / RECIPE BY ERICA RUSHBROOK

CHICKEN INGREDIENTS

METHOD

2 LEMONS, ZEST AND JUICE

Preheat oven to 180oC.

2 G A R L I C C L O V E S , F I N E LY C H O P P E D

In a bowl combine lemon zest and juice,

2 TEASPOONS DRIED OREGANO 4 CHICKEN THIGHS, SKIN REMOVED 2 TA B L E S P O O N S O L I V E O I L 1 ONION, DICED 1+1/2 CUPS CHICKEN STOCK 1 CUP LONG GRAIN RICE 1 LEMON, SLICED

garlic and oregano. Add chicken and allow to marinate for a minimum of 20 minutes. Heat 1 tablespoon of oil in an oven-safe casserole pot over medium heat. Fry chicken, reserving marinade. Cook until browned but not cooked through.

S E A S A LT A N D F R E S H LY C R A C K E D

Remove any blackened zest from pot.

B L AC K P E P P E R, TO TA S T E

Heat remaining oil in the same pot over

YOGHURT INGREDIENTS 200G GREEK YOGHURT H A N D F U L F R E S H M I N T, S H R E D D E D 2 TEASPOONS LEMON JUICE

medium heat. Add onion and cook until soft. Add the marinade and rice and stir for 1-2 minutes until rice is coated. Add chicken stock and stir to combine. Remove the casserole from heat. Top rice and stock with the chicken pieces and sliced lemon. Bake in oven for 35 minutes uncovered. While chicken is baking, in a small bowl add the yoghurt with the mint and lemon juice and stir well to combine. Set aside until ready to serve. Cover chicken and cook for another 10 minutes. Remove from oven and allow to stand for 10 minutes before serving. Season to taste with salt and pepper. Serve the chicken and rice with minted yoghurt and green vegetables if desired.

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poultry / S E R V E S F O U R

LEMON ROASTED CHICKEN / POTATOES AND HERBY PEAS RECIPE BY ERICA AMARI RUSHBROOK

INGREDIENTS

METHOD

4 CHICKEN THIGHS ON THE BONE

Bring the chicken pieces to room

S A LT A N D F R E S H LY C R A C K E D

temperature by sitting on the bench

B L AC K P E P P E R, TO TA S T E

for 10-30 minutes.

2 TA B L E S P O O N S B U T T E R 2 TA B L E S P O O N S B U T T E R, E X T R A 4 L A R G E R OA S T I N G P OTATO E S, C H O P P E D

Season well with salt and pepper. Preheat the oven to 220oC.

1 TA B L E S P O O N O L I V E O I L

Melt the butter in a heavy frypan. When

4 SPRINGS LEMON THYME

melted lay the chicken pieces in the frypan,

2 TEASPOONS MIXED HERBS, CHOPPED

skin side down. Cook for 3-4 minutes until

MINT, PARSLEY, CORIANDER

the skin is brown and crisp. Turn each

1 CUP CHICKEN STOCK

piece over and brown on the other side

1 T E A S P O O N D I J O N M U S TA R D

for a further 3-4 minutes.

1/2 LEMON, JUICE

Transfer the chicken to a roasting dish.

2 CUPS FROZEN PEAS

Add the potatoes to the frypan and allow to brown for several minutes. When the potatoes have a slight brown colour arrange them in the roasting dish around the chicken pieces. Drizzle the chicken and potatoes with a little olive oil and a generous amount of fresh lemon thyme. Put the chicken and potatoes into the oven and cook for 30-35 minutes, turning after 15 minutes, basting occasionally with the pan juices. Mix the remaining 2 tablespoon of butter with chopped herbs and mustard. Set aside. When the chicken and potatoes are cooked, transfer to a warm plate to rest. In the roasting tray remove any stalks of lemon thyme from the pan juices and place the roasting tray on the stove over a medium heat. Add the chicken stock, mustard and lemon juice. Stir until well combined. Allow the juices to simmer for 3-4 minutes. Cook the peas in boiling water, following packet instructions. Drain. Add in the butter. Stir until the peas are well coated with the herb butter. Serve the chicken with the potatoes, peas and a drizzle of the sauce.

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poultry / M A K E S S I X T E E N

CHICKEN SALSA VERDE SAUSAGE ROLLS WITH EASY AIOLI / BASED ON A RECIPE BY CARÊME PASTRY

SALSA VERDE INGREDIENTS 2 T E A S P O O N S B A B Y S A LT E D C A P E R S, R I N S E D 4 BABY CORNICHONS, CHOPPED 1 CLOVE GARLIC, CRUSHED 1 T E A S P O O N D I J O N M U S TA R D 1 TA B L E S P O O N D I L L, C H O P P E D 1 TA B L E S P O O N PA R S L E Y, C H O P P E D 1 TA B L E S P O O N TOA S T E D P I N E N U T S, CHOPPED ZEST AND JUICE OF 1/2 LEMON S A LT A N D P E P P E R TO TA S T E SAUSAGE ROLL INGREDIENTS 250G CHICKEN MINCE 250G PORK MINCE 1/3 CUP FRESH BREADCRUMBS 375G BUT TER PUFF PASTRY TRY CARÊME PASTRY 1 E G G , L I G H T LY B E AT E N F O R E G G WA S H EASY AIOLI INGREDIENTS 1/2 C U P W H O L E E G G M AYO N N A I S E 1/2 CLOVE GARLIC, CRUSHED 2 TEASPOONS LEMON JUICE CRUSTY BREAD METHOD

Preheat oven to 200oC For the salsa verde, place all the ingredients in a food processor and process until smooth. Add the mince and breadcrumbs to the salsa verde and pulse until combined. Unroll pastry and cut the sheet in half lengthways and roll each sheet out on a floured surface to approximately 18cm x 32cm. Place half the meat mixture down the centre of pastry, brush edges with egg wash and roll up to enclose filling. Repeat with remaining pastry and chicken mix. Place both rolls on a tray and refrigerate for 15 minutes. Cut each roll into 8 pieces and brush with egg wash. Place on a baking paper lined tray and bake for 15-20 minutes or until golden. Unbaked sausage rolls can be frozen for up to 1 month. Bake from frozen at 200oC for 25 minutes or until golden and cooked through. While sausage rolls are cooking make the aioli by mixing all the ingredients together in a bowl. The aioli can be made the day before needed and stored in the fridge. Serve sausage rolls with aioli for dipping.

poultry / S E R V E S F O U R

CHICKEN BURGER INGREDIENTS 1 LEEK 2 CELERY STICKS 500G CHICKEN MINCE 2 EGG YOLKS 3 TA B L E S P O O N S CO CO N U T A M I N O S AU C E AVAIL ABLE FROM HEALTH FOOD STORES COCONUT FLOUR FOR DUSTING 2 TA B L E S P O O N S O L I V E O I L

CHICKEN BURGERS / SWEET POTATO FRIES RECIPE BY ANNABELLE KERSLAKE

SWEET POTATO FRIES INGREDIENTS 6 S WE E T P OTATO E S 1 TEASPOON CUMIN

METHOD

1 TEASPOON SMOKY PAPRIKA

Preheat the oven to 180oC.

S E A S A LT OLIVE OIL SALAD INGREDIENTS 2 COS LETTUCE HEARTS 2 LEBANESE CUCUMBERS 2 TA B L E S P O O N S O L I V E O I L 1 TA B L E S P O O N B A L S A M I C V I N EG A R

Finely chop the leek and celery, then sauté over medium heat with a drizzle of olive oil and a pinch of sea salt until translucent. Allow to cool. In a large mixing bowl mix the sautéed vegetables with the raw chicken mince, egg yolks and coconut amino sauce. Shape into burger patties and dust in coconut flour. Heat olive oil in a non-stick pan over medium heat. Cook the burgers in small batches until browned on both sides. Then transfer them to a lined baking

TO SERVE

tray and place into the pre-heated oven, cook for 20 minutes or until cooked

M AYO N N A I S E

through.

HOMEMADE OR STORE BOUGHT

Peel the sweet potatoes and slice into chips. In a mixing bowl toss the sweet potato with olive oil, sea salt and spices, then evenly spread over a lined baking tray and place in the oven while the burgers are cooking. Bake fries for 20-30 minutes or until cooked through. Rinse lettuce and cucumbers and dress with olive oil and vinegar. Plate burgers, chips and salad and serve with a dollop of mayonnaise.

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poultry / S E R V E S F O U R

DUCK INGREDIENTS 10 DUCK LEGS, 250 GRAMS EACH DRY BRINE INGREDIENTS 6 S TA R A N I S E 100 G R A M S C O A R S E S E A S A LT 2 TEASPOONS CORIANDER SEEDS 1 CINNAMON STICK 3 KAFFIR LIME LEAVES 500 G R A M S D U C K FAT, M E LT E D

CONFIT DUCK LEGS WITH FRAGRANT BROTH / RECIPE BY ANNABEL BOWER FROM FOOD BY ANNABEL

2 ONIONS 4 CLOVES GARLIC 1 THUMB FRESH GINGER SLICED

Commence this recipe the day before required.

FRAGRANT BROTH INGREDIENTS

DUCK METHOD

4 SPRING ONIONS, SLICED

The day before cooking the duck put the legs in a dry brine overnight. Pat

1 THUMB FRESH GINGER, GRATED

duck legs dry with paper towel. Combine salt, lime leaves and spices. Rub

3 GARLIC CLOVES, CRUSHED

over legs and transfer to the fridge.

90 ML LIGHT SOY SAUCE

After 12 or so hours rinse off salt, pat dry legs and set aside, reserve star

90 ML SHAOXING WINE

anise and cinnamon stick. Slice onion into rings lay on base of a large, high

3 TA B L E S P O O N S S WE E T C H I L L I S AU C E

sided baking tray. Add star anise and cinnamon along with ginger and sliced

150ML DUCK PAN JUICES, FAT SKIMMED

garlic

AND REMOVED 2 TEASPOONS SESAME OIL 3 TA B L E S P O O N S P LU M S AU C E TO SERVE GRILLED CORN, CUT FROM THE COB PICKLED CUCUMBER THAI BASIL LEAVES

Lay duck legs on top, close together, it is OK if they slightly overlap. Pour over melted duck fat. Pre-heat oven to 160oC. Wrap tray tightly in 3 layers of foil and roast for 2.5 hours. Check at the 2-hour mark to see how they are going and adjust cooking time accordingly When cooked, the meat should be falling off the bone. Remove duck from fat and lay in a single layer on a baking tray – they can stay like this for 2 days in the fridge before required. FRAGRANT BROTH METHOD

In a medium saucepan, combine all ingredients and simmer on a medium heat for 10 minutes or until mixture has reduced by half. TO SERVE

Bring the duck to room temperature. Pre-heat the oven to 240oC and cook in an oven for 10-15 minutes. Pour broth into a deep dish, top with duck legs, corn, pickled cucumber and Thai basil leaves.

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FÊTE/LIFE FOOD MEAT

M E AT / 10 0 . B A C O N , A P P L E A N D K A L E F R I T TATA / SIMPLE SALAD 102 . H A M , C A U L I F L O W E R A N D C H E E S E P I Z Z A / 10 4 . B E E F R E N D A N G / 10 6 . V E A L W I T H PA R S N I P M A S H / P O R C I N I B U T T E R 10 8 . G R E E K L A M B A N D R I S O N I S T E W / 1 10 . A L M O N D C R U S T E D P O R K S C H N I T Z E L S / S T E A M E D B E A N S / G O L D E N M AY O N N A I S E 1 1 2 . A N N A B E L L E ’ S T W O M U M S ’ L A M B C U R R Y /

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meat / S E R V E S F O U R

BACON, APPLE AND KALE FRIT TATA / SIMPLE SALAD RECIPE BY ERICA AMARI RUSHBROOK

FRIT TATA INGREDIENTS

METHOD

9 F R E E-R A N G E E G G S

Preheat the oven to 180oC.

1 /4 C U P F U L L-C R E A M O R G A N I C M I L K

In a large bowl whisk together the eggs

2 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L 8 0 G S T R E A K Y F R E E-R A N G E B A C O N , C H O P P E D 1 S M A L L B R O W N O N I O N , T H I N LY S L I C E D 1 M E D I U M R E D A P P L E , T H I N LY S L I C E D 3 S TA L K S O F C U R LY K A L E , S T E M S R E M O V E D A N D F I N E LY S L I C E D SALAD INGREDIENTS 2 TA B L E S P O O N S A P P L E C I D E R V I N EG A R 1 T E A S P O O N M A P L E S Y R U P, H O N E Y O R R I C E M A LT S Y R U P 1 T E A S P O O N D I J O N M U S TA R D 1/2 CUP EXTRA VIRGIN OLIVE OIL S A LT A N D B L A C K P E P P E R, TO TA S T E 1 BUNCH WATERCRESS OR MIXED GREENS

and milk. Set aside. In a large frypan over medium heat, warm 1 teaspoon of olive oil and add in the bacon. Stir for 1-2 minutes until lightly brown. Add the onion. Stir until the onion is brown and soft. Taking care to leave the oil in the frypan, remove the bacon and onion and place into the egg mixture. Transfer the apple slices into the frypan with the remaining oil. If the pan is dry add a little water or oil to prevent sticking. Cook the apple slices for 3-4 minutes, until just cooked and brown on both sides. Transfer cooked apple slices into the egg mixture. Now add the chopped kale to the frypan. Using water or oil, sautĂŠ for 1 minute until bright green and wilted. Add to the bacon, onion and apple mixture. Now gently stir all the ingredients through the egg mixture, until evenly dispersed. Season with salt and pepper to taste. Prepare a silicon cake tin by brushing with oil and lining with baking paper. Place the cake tin onto a baking tray. Pour the egg and vegetable mixture into the prepared tin and gently shake the tin to release any air bubbles. Cook the frittata in the oven for 20-30 minutes until the centre is just set. When cooked, the frittata should easily pull away from the edges. Remove from the oven and allow to stand for 10 minutes before removing from the tin and slicing. To prepare the salad, add the vinegar, maple syrup, mustard, oil, salt and pepper into a small jar. Seal and shake to combine well. Gently coat watercress or other mixed leaves of choice. Serve the salad immediately with a slice of the frittata and fresh bread if desired.

102

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meat / S E R V E S F O U R

HAM, CAULIFLOWER AND CHEESE PIZZA / RECIPE BY ERICA AMARI RUSHBROOK

INGREDIENTS

METHOD

1 KG P I Z Z A D O U G H

Preheat the oven to 200oC. Line 2 baking

1/2 HEAD CAULIFLOWER CHOPPED INTO

sheets with baking paper and set aside.

SMALL FLORETS, CORE DISCARDED 1 MEDIUM RED ONION, SLICED 100G GRATED MOZZARELL A 120G SHAVED LEG HAM,

Divide pizza dough into 2 equal parts. On a flour-dusted work surface, knead the pizza dough for 5 minutes and roll

R O U G H LY C U T I N T O P I E C E S

into smooth balls. Place balls into a lightly

2 TEASPOONS SWEET PAPRIKA

greased bowl, cover with clingfilm and

O R D R I E D C H I L L I F L A KE S, TO TA S T E

leave to rise for 15 minutes in a warm,

150G MARSCAPONE CHEESE

dry position.

1 C U P PA R S L E Y, R O U G H LY C H O P P E D

Meanwhile in a large bowl, combine the cauliflower, red onion, ham, grated cheese and sweet paprika. To assemble the pizzas, roll out the dough to 5mm thickness and transfer to the prepared, lined baking sheets. Divide the marscapone equally between the two trays and spread evenly over the dough. Sprinkle each tray with the cauliflower mixture. Bake in oven for 18-25 minutes until the cauliflower is soft and the base is cooked through lifting the pizzas to check that the bases are cooked in the centre. Remove from the oven, sprinkle with chopped parley, cut into slices and serve immediately.

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103

meat / S E R V E S F O U R

BEEF RENDANG / RECIPE BY ERICA AMARI RUSHBROOK

RICE INGREDIENTS

METHOD

2 CUPS BASMATI RICE

In a large microwave-safe bowl, place

CURRY INGREDIENTS 1 TA B L E S P O O N CO CO N U T O I L 3 0 0 G B E E F R U M P, T R I M M E D 1 L A R G E S TA L K B R O CCO L I, C H O P P E D I N T O B I T E -S I Z E D P I E C E S

the rice. Add in enough cool water to bring the water level 1.5cm above the rice. Cover tightly with cling wrap. Microwave on high for 10 minutes. Fluff with a fork and continue cooking for another

1 MEDIUM BROWN ONION

5 minutes if required.

2 TA B L E S P O O N S R E D C U R R Y PA S T E

To prepare the curry, heat 2 teaspoons

1 C M F R E S H G I N G E R R O O T, F I N E LY G R AT E D

of coconut oil in a frypan on a high heat.

400G CAN ORGANIC COCONUT CREAM

Add the beef, cooking for 3-4 minutes on

1 CUP BEEF OR CHICKEN STOCK

each side or cooked until desired. Transfer

1 TA B L E S P O O N F I S H S AU C E

to a plate to keep warm.

1/2 LEMON, JUICE

In the frypan melt the remaining coconut

TO SERVE

oil and add in the onion. Cook for 4-5

CORIANDER

minutes until brown. Add the curry paste

LIME WEDGES

and ginger. Stir for 1 minute. Add in the coconut cream, stock and fish sauce. Simmer the sauce, stirring occasionally for 15 minutes or until thick. When ready, add in the broccoli pieces. Cook for 3 minutes. Slice the beef and add to the curry. Add in the lemon juice. Stir until the beef is warmed through. Serve with cooked rice, coriander leaves and lime wedges.

meat / S E R V E S F O U R

VEAL WITH PARSNIP MASH / PORCINI BUT TER RECIPE BY ERICA RUSHBROOK

INGREDIENTS

METHOD

4 LARGE FIELD MUSHROOMS

Preheat oven to 180oC.

1/4 CUP STOCK OF CHOICE

Place the mushrooms on a baking tray

6 SMALL PARSNIPS, PEELED AND CHOPPED 3 L A R G E WH I T E P OTATO E S, PEELED AND CHOPPED 1/4 CUP MILK 1 TEASPOON GRATED NUTMEG S E A S A LT A N D F R E S H LY C R A C K E D

and sprinkle with stock. Cover with foil and bake for 15-20 minutes. Meanwhile, bring the parsnips and potato to boil in a large saucepan over high heat. When the parsnips and potatoes are

B L AC K P E P P E R, TO TA S T E

cooked drain well, add the milk and

4 X 150G VEAL MINUTE STEAKS

nutmeg and mash until smooth. Season

PORCINI BUTTER INGREDIENTS 2 TA B L E S P O O N S D R I E D P O R C I N I,

well and press through a sieve for a finer mash if desired. Set aside.

F I N E LY C H O P P E D

To make the porcini butter place the dried

2 SPRINGS OF FRESH THYME

porcini and thyme leaves in a small bowl

OR 1 TEASPOON DRIED THYME

and cover with 2 tablespoons of boiling

100G BUT TER, SOFTENED

water. Set aside until the water is absorbed.

1 CLOVE GARLIC, CRUSHED

When ready combine the porcini mixture

TO SERVE

with butter and garlic. Set aside.

B R O CCO L I N I O R OT H E R G R E E N V EG E TA B L E

To cook the veal, heat a large frypan over high heat. Spread each steak with 2 teaspoons of porcini butter and place each steak butter side down in the hot pan. Cook for 2 minutes each side and allow to rest for 4 minutes before serving with parsnip mash, baked mushrooms, steamed greens and more porcini butter if desired.

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107

meat / S E R V E S S I X

GREEK LAMB AND RISONI STEW / RECIPE BY EMMA HENDERSON

This is a family favourite, all of my three boys always eat it up and ask for seconds, a rare occurrence in our house – there’s always one that doesn’t like something! INGREDIENTS

METHOD

3 TA B L E S P O O N S O L I V E O I L

Preheat oven to 180oC

850G L AMB SHOULDER, DICED

Heat a third of the oil in a large ovenproof

2 R E D O N I O N S , F I N E LY C H O P P E D 3 GARLIC CLOVES, CHOPPED 800G CHOPPED TINNED TOMATOES 1 CINNAMON STICK 40G BUTTER 1L BEEF STOCK OR WATER 400G RISONI 150G BABY SPINACH 150G F E TA C H E E S E

casserole pan and fry the meat over medium high heat until well browned. Tip the meat onto a plate, repeat with half of the remaining olive oil and meat. Add the remaining olive oil to the pan and sauté the onion over medium heat until golden. Add the garlic and cook for a minute before adding the meat back to the pan. Add the tomatoes, cinnamon and butter and season with salt and pepper. Simmer for 5 minutes before adding the stock. Cover and bake in the oven for 1 hour or until meat is tender. Mix the risoni through the casserole, cover and return to the oven for another 15 minutes, or until the pasta is cooked and has absorbed most of the sauce. Remove from the oven, stir though baby spinach, dot with feta cheese and serve.

meat / S E R V E S F O U R

ALMOND CRUSTED PORK SCHNITZELS / S T E A M E D B E A N S / G O L D E N M AYO N N A I S E RECIPE BY ERICA AMARI RUSHBROOK

INGREDIENTS

METHOD

800G PORK SCHNITZELS

Lay the schnitzels on a chopping board

S A LT A N D F R E S H LY C R A C K E D

and pat dry with paper towel. Season

B L AC K P E P P E R, TO TA S T E

well on both sides with salt and pepper.

3/4 CUP ALMOND MEAL OR BREADCRUMBS (THIS WOULD

In a bowl mix together the almond meal

M A K E T H E M E A L N O N-G LU T E N-F R E E)

(or breadcrumbs), with the coriander

1 TEASPOON GROUND CORIANDER

and cumin.

1 TEASPOON GROUND CUMIN

To crumb the schnitzels begin by coating

3/4 CUP COCONUT FLOUR

each schnitzel with coconut flour (or plain

OR PL AIN FLOUR (THIS WOULD M A K E T H E M E A L N O N-G LU T E N-F R E E) 2 EGGS, BEATEN 1 / 2 C U P B E S T- Q U A L I T Y S T O R E-B O U G H T O R H O M E-M A D E M AY O N N A I S E 1/2 TEASPOON GROUND TURMERIC 1/2 CUP COCONUT OIL 500G GREEN BEANS TO SERVE 1 LEMON, QUARTERED

flour). Next, dip each schnitzel – one at a time – into the egg mixture. Then coat with the almond meal mix. Ensure each schnitzel is well coated with almond meal, before placing on a clean plate. Repeat this process until all the schnitzels are crumbed with the almond meal mixture. Place the schnitzels in the fridge until ready to cook. They can be prepared the day before. While the schnitzels chill, prepare the golden mayonnaise by mixing the mayonnaise with the turmeric and stirring well. Set aside. To cook the schnitzels heat the oil in a deep frying pan, over mediumhigh heat. When the oil is hot gently transfer the schnitzels into the oil. This is best done in batches. Cook the schnitzels for 3-4 minutes before gently flipping. Cook for another 2 minutes on the other side or until golden brown, crispy and the pork is cooked through. Place on a plate to rest. While cooking the schnitzels, bring 5cm of water to boil in a medium saucepan. Place the beans in a steamer basket for 3-5 minutes. Remove from the heat, drain and serve with the schnitzels and a generous tablespoon of golden mayonnaise and a quarter of lemon if desired.

meat / S E R V E S F O U R

ANNABELLE’S TWO MUMS’ LAMB CURRY / RECIPE COURTESY OF TEENA ANSALDI AND SALLY KERSL AKE

It was pretty common for us to have this on a Monday night as Mum would often use the leftover lamb from Sunday night’s roast. Lamb curry was a favourite in our household on a chilly winter’s night. This is what I would call a ‘retro Aussie curry’ and many years later I was thrilled when my mother-in-law, Sally, served me her version of the same dish. This recipe is a combination of the two and is still as delicious as I remember it! INGREDIENTS

METHOD

1 KG L A M B L E G C H O P S

Trim excess fat from the chops and cut

60G BUTTER

meat into small cubes.

1 BROWN ONION, SLICED

In a large pan that has a fitted lid, heat the

1 CLOVE GARLIC, CRUSHED 2 GREEN APPLES 1 ORANGE 2 CUPS OF TOMATO PURÉE 1/2 CUP TOMATO SAUCE 2 TA B L E S P O O N S B R OWN S U G A R 3 TA B L E S P O O N S C U R R Y P OWD E R 1 T E A S P O O N S A LT

butter over a medium heat. Add the onion, crushed garlic and meat. Stir until the meat is browned. Peel and slice the apples, thinly slice the unpeeled orange and add with remaining ingredients to the meat. Mix well to combine.

3 CHICKEN STOCK CUBES

Cover the pan and simmer gently for 1 hour

1/2 CUP RAISINS

or until the meat is tender, stirring

TO SERVE STEAMED WHITE RICE

occasionally. Serve with steamed rice. Store leftovers in the refrigerator for up to 1 week.

FÊTE/LIFE FOOD SWEETS

SWEETS / 1 1 6 . A P P L E , A L M O N D A N D O L I V E O I L C A K E / 1 1 8 . C H O C O L AT E S C R O L L S / 1 2 0 . M U M’ S B A N A N A C A K E / 1 2 2 . P E A R A N D H A Z E L N U T TA R T / 1 24 . B L A C K B E R R Y C O C O N U T S L I C E / 1 2 6 . B A K E D A P P L E D O N U T S / 1 2 8 . V E G A N C H O C O L AT E C A K E / 1 3 0. PA S S I O N F R U I T S L I C E / 1 3 2 . C H O C O L AT E , A L M O N D A N D CHERRY CLUSTERS / 1 3 4. S E L F -S A U C I N G C H O C O L AT E P U D D I N G / 1 3 6 . A L M O N D, A P R I C O T A N D C O C O N U T S L I C E / 1 3 8 . L E M O N D E L I C I O U S / 1 4 0. A P P L E A N D Q U I N C E PA S T R I E S / 1 42 . PA N N A C O T TA W I T H T O A S T E D C O C O N U T / 1 4 4. N O -B A K E C H O C O L AT E TA R T /

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vegan sweets / S E R V E S E I G H T

APPLE, ALMOND AND OLIVE OIL CAKE / RECIPE BY JANE CAMERON

Although this cake is vegan, it rivals any conventional cake for afternoon tea. It’s quick and easy to make and the almond meal and olive oil keep it tender, moist and delicious for days. INGREDIENTS

METHOD

2 TA B L E S P O O N S C A S T E R S U G A R

Pre-heat oven to 180oC.

1 TEASPOON CINNAMON

Line and use olive oil to grease a 20cm

1/2 LEMON, JUICE 2 APPLES, PEELED, CORED AND CUT INTO 5MM SLICES

diameter springform tin. In a small bowl, mix 2 tablespoons of

TRY GRANNY SMITH, PINK L ADY

sugar, cinnamon and lemon juice. Add

OR GOLDEN DELICIOUS VARIETIES

apple slices and mix well to coat each slice.

1+1/2 C U P S P L A I N S P E LT F LO U R

Arrange the apple slices in the prepared

1+1/2 TEASPOONS BAKING POWDER

tin. Don’t spend too much time artfully

1 CUP ALMOND MEAL

arranging each slice as the apple will cook

1/2 CUP CASTER SUGAR

down over time and individual slices won’t

P I N C H O F S A LT

be discernible. Set aside.

3/4 CUP APPLESAUCE 3/4 CUP ALMOND MILK 1 CUP OF OLIVE OIL TRY A FRUIT Y EXTRA VIRGIN VARIET Y 1 TEASPOON VANILL A ESSENCE TO SERVE VEGAN VANILL A ICECREAM OR FRESH CREAM

In a large bowl sift in the flour and baking powder. Add the almond meal, sugar and salt. Whisk to combine then make a well in the centre. In a medium bowl, add the applesauce, almond milk, olive oil and vanilla essence. Whisk well to combine all ingredients. Pour this mixture into the well made in the flour mix and stir with a fork until just combined. Transfer mixture to the prepared tin with apples and shake tin from side to side to ensure even distribution of the batter. Place tin on a lined baking sheet to catch any spills from the tin. Bake for approximately 50 minutes or until a skewer comes out clean when testing. Leave in the tin to cool slightly before transferring to a wire rack to cool completely before serving inverted to reveal apple topping. Serve with vegan vanilla icecream or fresh cream for non-vegans if desired.

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sweets / M A K E S S I X T E E N

BUN INGREDIENTS 1 CUP MILK, WARMED

CHOCOL ATE SCROLLS / RECIPE BY JANE CAMERON

150G B U T T E R, M E LT E D 1/3 CUP CASTER SUGAR 1 X 7G PACKAGE DRY YEAST

Commence this recipe the day before required.

1 EGG 1 T E A S P O O N O F S A LT 4 CUPS PLAIN FLOUR FILLING INGREDIENTS 70G B U T T E R, M E LT E D 1/2 CUP CASTER SUGAR 1/2 CUP BROWN SUGAR 1 TEASPOON CINNAMON

BUNS METHOD

In a large bowl or the bowl of a stand mixer, add warmed milk, melted butter and sugar. Add yeast and allow to sit for 5 minutes without stirring. Add the egg, salt and half the flour and stir in using the bread hook attachment on a hand or stand mixer. Mix until well combined. Add remaining flour and continue mixing until dough forms into a ball and pulls away from the side of the bowl, approximately 8 minutes.

160G BEST QUALIT Y DARK CHOCOL ATE,

Butter a large bowl. With lightly floured hands, transfer the ball of dough

CHOPPED

into the buttered bowl, cover with clingfilm and leave in a warm place for

TO SERVE 1 CUP ICING SUGAR, SIFTED

approximately 3 hours, or until the dough has roughly doubled in size. FILLING METHOD

In a small saucepan, melt butter and set aside. In a medium bowl, mix sugars, cinnamon and chocolate and set aside. A S S E M B LY M E T H O D

Butter a 24cm square cake tin and set aside. Lightly flour a clean working surface. Carefully pull dough from bowl and divide into two halves. Return one half to the bowl, cover with clingfilm and set aside in a warm place. Roll out uncovered half of dough to a 32cm x 17cm rectangle, approximately 2cm thick. Cut into 8 even strips, approximately 3cm wide (17cm long). Working with one strip at a time and using a pastry brush, cover each strip liberally with melted butter. Sprinkle each strip with approximately two tablespoons of chocolate filling. Starting at one short end, roll up the strip to form a spiral. Place the roll into the buttered tin, spiral facing upwards. Repeat with each remaining strip, then repeat the rolling and filling steps with the remaining half of dough that has been set aside. Pack the spirals into the baking tin snugly. When filled, brush the tops with any remaining melted butter, cover tin with clingfilm and refrigerate overnight. BAKING METHOD

Pre-heat oven to 190oC. Remove pan of buns from the refrigerator and place in a warm spot to come to room temperature for at least 1 hour. The buns should continue to rise during this time. Bake for approximately 20 minutes or until dark golden in colour. Remove from oven and wrap tin in a clean tea towel for transportation. TO SERVE

Sprinkle with finely sifted icing sugar. Best eaten warm on the day they are baked but can be used for a great bread-and-butter pudding when stale. Can be frozen for up to 3 months.

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MUMâ&#x20AC;&#x2122;S BANANA CAKE / RECIPE BY EMMA HENDERSON

This cake brings back so many lovely childhood memories. Mum still makes this cake better than me, every time! CAKE INGREDIENTS 125G BUTTER, SOFTENED 1/2 CUP CASTER SUGAR 1 TEASPOON VANILL A EXTRACT 2 EGGS 3/4 CUP OVER RIPE BANANAS, MASHED 1 TEASPOON BICARBONATE SODA 1+1/2 CUPS SELF RAISING FLOUR 1 TA B L E S P O O N M I L K ICING INGREDIENTS 1 1/2 CUPS ICING SUGAR 30G B U T T E R, M E LT E D 3 TA B L E S P O O N S L E M O N J U I C E 2 TA B L E S P O O N S D E S I CC AT E D CO CO N U T OPTIONAL METHOD

Preheat oven to 180oC. Grease a 23cm round cake tin and line the base with non-stick baking paper. Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add vanilla, eggs and banana and beat until incorporated. Fold in sifted flour, bicarbonate soda and milk. Pour mixture into prepared tin and bake for 25-30 minutes or until cooked. Leave in tin for 10 minutes before transferring to a wire rack to cool. To make the icing, sift icing sugar into a medium mixing bowl. Add butter and lemon juice and stir until smooth. Once the cake has cooled, spread with lemon icing and sprinkle with desiccated coconut if desired.

sweets / S E R V E S E I G H T

PEAR AND HAZELNUT TART / RECIPE BY CHERISE CONRICK / ADAPTED FROM A RECIPE BY DELICIOUS.COM.AU

INGREDIENTS

METHOD

100G TOASTED HAZELNUTS,

Pre-heat oven to 170oC. Lightly grease and line a round loose-bottomed

SKINS REMOVED

tart pan or flan dish. Set aside.

1/2 CUP CASTER SUGAR 2 TEASPOONS CASTER SUGAR 1/3 CUP PL AIN FLOUR, SIFTED 1/2 TEASPOON BAKING POWDER P I N C H O F S A LT

Place the toasted hazelnuts, 1/2 cup of caster sugar and 1 tablespoon of flour in a food processor and pulse together until the nuts are finely ground being careful not to over mix which will result in an oily paste. Transfer to a large bowl and add remaining flour, baking powder and

2 EGGS, FREE RANGE, ORGANIC

salt. Whisk together until well combined.

1/4 CUP MILK

In a medium bowl, beat the eggs until just frothy. Whisk in milk,

1 TEASPOON VANILL A ESSENCE

vanilla and cooled butter.

80G U N S A LT E D B U T T E R, M E LT E D

Pour the egg mixture into the nut mixture and stir together until

AND COOLED 20G U N S A LT E D B U T T E R, C H I L L E D

just combined. Scrape the batter into the prepared dish, spreading

AND CHOPPED

it evenly.

2 PEARS, RIPE

Peel, quarter and core the pears. Cut each quarter into 5mm thick

TRY BEURRE BOSC

slices. Fan the slices slightly by gently pressing down on them with

TO SERVE

the palm of your hand. Slide a palette knife under each quarter and

ICING SUGAR DOUBLE CREAM

position it on the batter, repeating until all the pears are placed. Sprinkle over the remaining 2 teaspoons of caster sugar and dot them with small squares of chilled butter. Bake for 25-30 minutes until the batter is slightly puffed and golden. If the top is colouring too quickly, cover the tin loosely with foil. Transfer to a wire rack to cool. Sift with icing sugar before serving with cream, if desired.

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BLACKBERRY COCONUT SLICE / RECIPE BY TEENA ANSALDI

BASE INGREDIENTS

METHOD

90G BUT TER

Pre-heat oven to 180oC.

1/2 CUP CASTER SUGAR

Grease and line with baking paper an

1 EGG 1/3 C U P S E L F-R A I S I N G F LO U R 2/3 CUP PL AIN FLOUR 1/2 CUP BL ACKBERRY JAM OR ANY OTHER VARIET Y TOPPING INGREDIENTS 2 EGGS 1/3 CUP CASTER SUGAR 2 CUPS SHREDDED COCONUT

18cm x 28cm lamington tin. In a large bowl – or the bowl of an electric mixer – cream the butter, sugar and egg until smooth and light in colour. Stir in the sifted flours in two batches and spread mixture evenly over the base of the prepared tin. Spread the jam evenly over the base. To make the topping, beat the eggs lightly with a fork. Beat in the sugar and then the coconut. Spread evenly over the jam layer. Bake in the pre-heated oven for 40 minutes or until golden brown. Cool in the tin, then refrigerate and cut into slices when cold. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.

vegan sweets / M A K E S T W E LV E - E I G H T

DONUT INGREDIENTS 2+1/2 C U P S W H I T E S P E LT F LO U R 3 TEASPOONS BAKING POWDER 1/2 CUP RAW SUGAR 1/2 T E A S P O O N S A LT 3/4 CUP APPLESAUCE 1 C U P V EG E TA B L E O I L

VEGAN BAKED APPLE DONUTS /

3/4 CUP UNSWEETENED ALMOND MILK

RECIPE BY JANE CAMERON

OR MILK OF CHOICE 1/2 TEASPOON VANILL A EXTRACT ICING INGREDIENTS

DONUT METHOD

1/2 CUP SHREDDED COCONUT

Preheat oven to 150oC.

3/4 CUP UNSWEETENED COCOA POWDER

Using an unused pastry brush and a little vegetable oil, grease two

1/4 C U P C O C O N U T O I L, M E LT E D

12 hole mini-donut trays and set aside.

1/3 CUP MAPLE SYRUP 1 TEASPOON PURE VANILL A EXTRACT UNSWEETENED ALMOND MILK, IF REQUIRED

In a large bowl sift the flour and baking powder together. Add the sugar and salt then stir well to combine. In a medium bowl add the applesauce, oil, almond milk and vanilla extract. Whisk until well combined. Make three wells in the flour mixture then gently pour in the applesauce mixture into two of the wells. Using a fork, gently mix until just combined. Pour the mixture into the prepared donut tins filling almost to the top, just covering the centre hole. Bake for approximately 12-15 minutes until golden brown and a skewer comes out clean. Remove from the oven and allow to cool before transferring to a cooling rack to cool completely – try twisting them to release them from the tin if they feel stuck. ICING METHOD

Pre-heat oven to 180oC. Spread coconut flakes on to a baking paper-lined tray. Bake for 5-10 minutes until lightly golden being careful not to let it burn. Set aside. For icing, mix all ingredients in a small bowl, adding almond milk if required to achieve desired consistency. Using a knife or small spatula, top each donut with a layer of icing then sprinkle with toasted coconut Set aside to set for approximately 10 minutes to set. These donuts are best eaten shortly after made but will keep in an airtight container for up to three days. Un-iced donuts also freeze well so they can be made ahead of time, cooled completely, wrapped tightly in clingwrap, stored in an airtight container and then defrosted and iced an hour before required.

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vegan sweets / S E R V E S S I X

VEGAN CHOCOL ATE CAKE / RECIPE BY JANE CAMERON

CHOCOL ATE CAKE INGREDIENTS

CAKE METHOD

2 CUPS SUGAR

Preheat oven to 180oC.

3 CUPS PLAIN FLOUR

Line three x 15cm diameter springform tins. Sift all dry ingredients and

6 TA B L E S P O O N S Q UA L I T Y CO COA 2 TEASPOON SODA BICARBONATE 1 T E A S P O O N S A LT 2 TA B L E S P O O N WH I T E V I N EG A R 3/4 C U P V EG E TA B L E O I L 2 TEASPOON VANILL A EXTRACT 2 CUPS WATER DAIRY-FREE CHOCOL ATE

make three large holes in the mixture. In a separate bowl, mix vinegar, oil and vanilla extract. Pour liquid mixture into two of the holes in the flour mixture and over this pour 2 cups of water. Mix with a fork until well combined. Pour evenly into tins and bake for approximately 30 minutes. (Baking time varies greatly dependant on oven, so check to see it feels firm to the touch in centre and skewer comes out clean.) Cool in tin for 5 minutes then transfer to wire rack to cool completely. Cut off any rise to be left with three flat layers, ready for icing.

‘BUTTERCREAM’ INGREDIENTS 250 G D A I R Y-F R E E B U T T E R

BUTTERCREAM METHOD

2+1/2 CUPS ICING SUGAR

With electric mixer, beat dairy-free butter until it turns pale white.

1/2 CUP QUALIT Y COCOA

In a separate bowl, sift icing sugar and cocoa together. Gradually add

1 TEASPOON VANILL A EXTRACT

icing mixture to whipped butter, beating well between additions.

ICING INGREDIENTS 1 CUP ICING SUGAR 1/3 CUP COCOA 1 TA B L E S P O O N O F D I A R Y-F R E E B U T T E R, M E LT E D 1 TA B L E S P O O N A L M O N D M I L K OR MILK OF CHOICE

Mix in vanilla extract. Store in refrigerator. ICING METHOD

In a small bowl, mix together the icing sugar and cocoa. Stir in the melted dairy-free butter and milk and stir until desired consistency is achieved, adding more milk if required.

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sweets / M A K E S T W E LV E

PASSIONFRUIT SLICE / RECIPE COURTESY OF EMMA HENDERSON

BASE INGREDIENTS

METHOD

1 C U P S E L F-R A I S I N G F LO U R

Pre-heat oven to 180oC.

1 CUP DESICCATED COCONUT

Grease and line with baking paper an

1/2 CUP CASTER SUGAR 125G B U T T E R, M E LT E D

18cm x 28cm lamington tin. In a large bowl, whisk together the flour,

TOPPING INGREDIENTS

coconut and sugar.

395G TIN SWEETENED CONDENSED MILK

With a wooden spoon, stir in the melted

1/2 CUP FRESH LEMON OR LIME JUICE 1/3 CUP PASSIONFRUIT PULP TINNED OR FRESH

butter and mix well. Press evenly over the base of the prepared tin. Bake in the pre-heated oven for 15 minutes or until lightly browned. While the base is baking, combine the condensed milk, lemon or lime juice and passionfruit pulp and stir until smooth. Remove the base from the oven and pour over the passionfruit mixture. Bake for a further 15 minutes or until just set. Remove from the oven and cool in the tin, then refrigerate until cold. Serve cut into pieces. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.

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CHOCOL ATE, ALMOND AND CHERRY CLUSTERS / RECIPE BY EMMA HENDERSON

INGREDIENTS

METHOD

1 CUP ALMONDS, ROASTED

Line a baking tray with tin foil and

1/2 CUP DRIED CRANBERRIES

set aside.

270G DARK CHOCOL ATE,

Melt the chocolate in a heat-proof bowl

R O U G H LY C H O P P E D S E A S A LT F L A K E S

over a saucepan of simmering water. Stir until smooth. Mix in the almonds and cranberries. Place a tablespoon of the mixture onto the baking tray, sprinkle with sea salt and refrigerate until set. To achieve a uniform shaped cluster, grease a 50mm round cookie cutter and use this as a guide for the mixture. Allow to set completely before serving. Makes approximately 12. Store set clusters in an air-tight container in a cool place for approximately 5 days.

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SELF-SAUCING CHOCOL ATE PUDDING / RECIPE BY JANE CAMERON

This ultra-simple dessert certainly isn’t fancy nor complicated, it’s just good old-fashioned comfort food at its best. This recipe has been in my family for as long as I can remember. It can be whipped up in minutes – I like to get it in the oven first, then while it’s bubbling away, I can prepare the main meal so that everything is ready at precisely the right time! PUDDING INGREDIENTS

METHOD

60G B U T T E R, M E LT E D

Pre-heat oven to 160oC.

2 TA B L E S P O O N S B E S T Q UA L I T Y CO COA, S I F T E D

Melt the butter and use some to grease

1 CUP PL AIN FLOUR, SIFTED 2 TEASPOONS BAKING POWDER, SIFTED 1/2 CUP CASTER SUGAR 1 L A R G E E G G , L I G H T LY B E AT E N 1/2 CUP MILK, FULL CREAM

an ovenproof dish. Set aside. In a large bowl, sift 2 tablespoons of the cocoa (reserving the remaining 2 tablespoons), flour and baking powder. Stir in 1/2 cup of sugar (reserving the

SAUCE INGREDIENTS

remaining 1/2 cup) and mix well to

2 TA B L E S P O O N S B E S T Q UA L I T Y CO COA, S I F T E D

combine all ingredients.

1/2 CUP CASTER SUGAR

Add milk and egg and mix with a rubber

2 CUPS BOILED WATER, HOT

spatula. Stir in melted butter and mix

TO SERVE

until well combined.

POURING CREAM

Pour batter into prepared dish and

VANILL A ICECREAM

set aside. In a small bowl, mix together the remaining 2 tablespoons of cocoa and the remaining 1/2 cup sugar. Sprinkle this mixture over the cake batter ensuring an even coverage. Boil 2 cups of water. Transfer the pudding dish to the oven on a baking tray to catch any drips as the pudding cooks. When positioned on the tray, carefully pour over the hot water ensuring an even coverage. The water will sink to the bottom and combine with the cocoa and sugar coating to create the sauce. Cook for approximately 40 minutes, checking occasionally to see if the cake is cooked. If using a deep dish, the pudding may take an additional 10 minutes or so to cook. Remove from the oven and allow to cool slightly. Serve warm with cream or vanilla icecream. Store leftovers in the refrigerator for up to 1 week.

sweets / M A K E S T W E LV E

ALMOND, APRICOT AND COCONUT SLICE / RECIPE ADAPTED FROM ONE BY NESTLÉ

SLICE INGREDIENTS

METHOD

250G PL AIN SWEET BISCUITS, CRUSHED

Grease and line the base and sides of

TRY MARIE OR NICE BISCUITS

an 18cm x 28cm lamington tin.

1 CUP DRIED APRICOTS, CHOPPED 1+1/2 CUPS DESICCATED COCONUT 1/2 CUP ROASTED ALMONDS, R O U G H LY C H O P P E D

In a medium bowl, combine the biscuit crumbs, apricots, coconut and almonds and stir to mix well.

395G TIN SWEETENED CONDENSED MILK

In a medium saucepan stir the sweetened

125G BUT TER

condensed milk and butter together until

TOPPING INGREDIENTS 2/3 CUP CHOCOL ATE CHIPS, MILK 2/3 CUP CHOCOL ATE CHIPS, DARK

the butter is melted and ingredients are well combined. Pour into the dry ingredients and mix well. Press evenly over the base of the prepared tin and refrigerate until set, approximately 2 hours. In a small bowl over a small saucepan of simmering water, melt the chocolate according to the packet instructions and mix well. Alternatively melt the chocolate in the microwave following the packet instructions. Spread the melted chocolate evenly over the chilled slice and allow to set. Cut into slices and serve. Makes twelve 6cm x 7cm slices. Store leftovers in an air-tight container in the refrigerator for 3-5 days.

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LEMON DELICIOUS / RECIPE BY SUE CAMERON

With an abundance of citrus fruit at this time of year, this light and zesty winter pudding is a real favourite in my family – I’m sure my mum could make it with her eyes closed by now. It is not overly sweet so it’s an ideal finish to a heavy main course. INGREDIENTS

METHOD

30G BUTTER

Pre-heat oven to 170oC. Half fill a roasting

1/2 CUP CASTER SUGAR

dish with water and place into the oven

1 LEMON, ZEST AND JUICE

to heat.

TRY MEYER LEMON 4 TA B L E S P O O N S P L A I N F LO U R 3 EGGS, SEPARATED 1 CUP MILK, FULL CREAM TO SERVE POURING CREAM

Grease a soufflé or casserole dish and set aside. In a large bowl, cream together the butter and sugar. Stir in the lemon zest and juice. Don’t worry if the mixture curdles – it will all come together at the end. Add the flour and mix to combine. Stir in the egg yolks and milk. In a medium bowl, beat egg whites until firm peaks. With a metal spoon, add beaten egg whites into the other mixture and gently fold in until just combined. Pour mixture into prepared dish and transfer into the roasting dish containing the warmed water bath. Bake for 40 minutes. Serve with pouring cream. Store leftovers in the refrigerator for up to 1 week.

sweets / M A K E S E I G H T

INGREDIENTS 3 QUINCES, PEELED, CORED AND DICED 4 APPLES, PEELED, CORED AND DICED TRY GRANNY SMITHS 4 TA B L E S P O O N S C A S T E R S U G A R 3 CUPS OF WATER 1 TA B L E S P O O N G R O U N D C I N N A M O N 2 S H E E T S O F S T O R E-B O U G H T P U F F P A S T R Y TRY CARÊME PASTRY

APPLE AND QUINCE PASTRIES / RECIPE BY ANNABELLE KERSLAKE

TO SERVE 1 TUB OF GOOD QUALIT Y VANILL A ICE CREAM OR FRESH CREAM

METHOD

Peel and core the quinces and apples. Cut into small chunks, add to a saucepan with water, cinnamon and sugar. Bring to the boil, then reduce heat and allow to simmer, stirring occasionally for around 20 minutes or until quinces turn a nice, light red colour and apples and quinces are soft. Remove from heat, strain excess liquid and allow to cool. Pre-heat oven to 200oC. While the fruit is cooling defrost the frozen pastry sheets (approximately 1 hour). When pastry is defrosted, cut each sheet into quarters. Spoon approximately two tablespoons of fruit mixture into the centre of each square and fold the corners into the middle and pinch to seal. Place pastries onto a baking tray lined with baking paper and cook for approximately 20 minutes or until golden. Serve hot with vanilla ice cream or fresh cream. These pastries can be pre-made and reheated. Simply remove them from the oven when light brown and when required, rebake until golden brown.

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sweets / M A K E S S I X

PANNA COT TA WITH TOASTED COCONUT / RECIPE BY EMMA HENDERSON

INGREDIENTS

METHOD

400ML COCONUT MILK

Place the coconut milk, cream and caster sugar in a medium saucepan.

200ML POURING CREAM

Split the vanilla pod lengthways and scrape out the seeds, add to the

1/2 CUP CASTER SUGAR

pan together with the pod. Bring to the boil then remove from heat

1/2 VANILL A POD

and leave to infuse for 5 minutes.

10G SACHET POWDERED GEL ATIN

Pour 250mls of cream mixture into a jug and using a fork whisk in the

TO SERVE

gelatine until dissolved. If the gelatine hasnâ&#x20AC;&#x2122;t dissolved properly return

1/2 CUP COCONUT FL AKES

the mixture to the saucepan over low heat and whisk until completely dissolved. Discard vanilla pod and pour into 6 x 150ml glasses. Cover and refrigerate for at least 5 hours or overnight. Preheat oven to 180oC and spread coconut flakes on to a baking paper lined tray. Bake for 5-10 minutes until lightly golden. Serve panna cotta with a sprinkle of toasted coconut flakes.

FÃ&#x160;TE/LIFE FOOD / FETEPRESS.COM.AU

143

sweets / S E R V E S E I G H T

BASE INGREDIENTS 250G BUT TER BISCUITS TRY GRANITAS 120G BUTTER 1 TA B L E S P O O N H O N E Y FILLING INGREDIENTS 200G 70% DARK CHOCOL ATE 200G MILK CHOCOL ATE

NO-BAKE CHOCOL ATE TART /

200ML THICKENED CREAM

RECIPE BY SAM WANG

1 TEASPOON VANILL A BEAN EXTRACT

BASE METHOD

In a small saucepan over low heat, melt the butter. Using a food processor or blender, finely grind the biscuits. Add the melted butter and honey to the biscuit mixture and process until well combined. Mould mixture to 24cm diameter tart pan making sure the sides are well covered. Refrigerate until cooled completely. FILLING METHOD

In a medium bowl, over a medium saucepan of simmering water, melt both the dark chocolate and milk chocolate together. Set aside and allow chocolate cool slightly. In a medium bowl, whip the thickened cream until peaks just form. Gently fold in the melted chocolate mixture and vanilla bean extract. Pour into the chilled tart base. Refrigerate to set, approximately 1-2 hours. Makes 1 x 24cm diameter tart. Transfer to an airtight container and store in the refrigerator for up to 1 week.

FÃ&#x160;TE/LIFE FOOD / FETEPRESS.COM.AU

145

FÊTE/LIFE FOOD INDEX

INDEX / BREAKFAST /

VEGETARIAN AND VEGAN /

MEAT /

23 .

APPLE AND FIG BIRCHER MUESLI /

54.

CYPRIOT SAL AD /

110 . A L M O N D C R U S T E D P O R K S C H N I T Z E L S /

08 .

B L U E B E R R Y B U C K W H E AT PA N C A K E S /

58.

D A H L / E G G P L A N T A N D P O TAT O C U R R Y

20.

CACAO CRUNCH /

56 . F E T T U C C I N E W I T H G A R L I C B R E A D C R U M B S

21 .

C A C A O O V E R N I G H T O AT S /

AND GREENS /

04.

C H I A O AT B I R C H E R M U E S L I /

62.

1 4 .

CHIA OVERNIGHT PUDDING /

52. L E N T I L C O T TA G E P I E / G A R L I C A N D C H I L L I

ANNABELLE’S TWO MUMS’ L AMB CURRY /

10 0 . B A C O N , A P P L E A N D K A L E F R I T TATA / SIMPLE SALAD

H O M E M A D E E G G PA S TA / M U S H R O O M R A G U

10 4 . B E E F R E N D A N G /

GREEN BEANS

10 8 . G R E E K L A M B A N D R I S O N I S T E W /

POACHED PEARS /

60.

MOCK FISH /

102 . H A M , C A U L I F L O W E R A N D C H E E S E P I Z Z A /

1 2.

C H O C O L AT E Z U C C H I N I M U F F I N S /

50.

M U S H R O O M A N D L E E K TA R T / W I N T E R S A L A D

10 6 . V E A L W I T H PA R S N I P M A S H /

1 6 .

D AT E A N D WA L N U T P O R R I D G E /

46.

PUMPKIN SALAD /

10.

EASY VEGAN BANANA MUFFINS /

48.

TA R R A G O N A N D G R E E N B E A N S A L A D /

06 .

GRANOLA /

22.

POACHED PEARS /

1 8 . C H O C O L AT E P O R R I D G E W I T H

FISH / 68.

A N N A B E L L E ’ S M U M’ S T U N A M O R N AY /

76.

F I S H A N D S L AW T O R T I L L A S /

7 8.

F I S H I N PA P E R / G A R L I C B O K C H O Y

SOUP /

7 2.

F I S H PAT T I E S / C U C U M B E R S A L A D

26 .

BEEF AND PEARL BARLEY SOUP /

74.

F I S H P U T TA N E S C A / N E W P O TAT O E S

42.

CARROT AND CORIANDER SOUP /

80.

FISH SLIDERS /

4 0 .

L E N T I L A N D S P L I T P E A V E G E TA B L E S O U P /

66.

SALMON AND SWEETCORN PIE /

20. T O A S T E D Q U I N O A , O AT A N D COCONUT PORRIDGE /

3 8 . PA R S N I P A N D C A U L I F L O W E R S O U P /

70. W H I T E F I S H , F E N N E L A N D

PA R M E S A N WA F E R S / C R I S P Y S A G E 3 4 . P E A A N D C A U L I F L O W E R S O U P / PESTO AND CHEESE TOASTIES 3 6 .

RED LENTIL AND GINGER SOUP /

28 . R O A S T E D C A U L I F L O W E R A N D

BL ACK OLIVE SAL AD /

3 0.

ROASTED CAULIFLOWER SOUP /

3 2 .

WHITE BEAN SOUP /

24 .

WILD RICE AND MIXED MUSHROOM SOUP /

94. C H I C K E N B U R G E R S / S W E E T P O TAT O F R I E S 92. C H I C K E N S A L S A V E R D E S A U S A G E R O L L S WITH EASY AIOLI / 96. C O N F I T D U C K L E G S W I T H F R A G R A N T B R O T H / 90. L E M O N R O A S T E D C H I C K E N / P O TAT O E S A N D HERBY PEAS 88. O N E-P O T G R E E K S T Y L E C H I C K E N A N D R I C E / 86.

FÊTE/LIFE FOOD / FETEPRESS.COM.AU

PORCINI BUTTER SWEETS / 136 .

A L M O N D, A P R I C O T A N D C O C O N U T S L I C E /

116 .

APPLE, ALMOND AND OLIVE OIL CAKE /

14 0 . A P P L E A N D Q U I N C E PA S T R I E S / 124 . B L A C K B E R R Y C O C O N U T S L I C E / 132 . C H O C O L AT E , A L M O N D A N D CHERRY CLUSTERS / 118 .

C H O C O L AT E S C R O L L S /

138 . L E M O N D E L I C I O U S / 12 0 . M U M’ S B A N A N A C A K E / 14 4 . N O -B A K E C H O C O L AT E TA R T / 142 . PA N N A C O T TA W I T H T O A S T E D C O C O N U T /

POULTRY /

CHICKPEA SOUP /

146

S T E A M E D B E A N S / G O L D E N M AY O N N A I S E 112 .

SPICED CHICKEN /

130 . PA S S I O N F R U I T S L I C E / 12 2 .

P E A R A N D H A Z E L N U T TA R T /

134 . S E L F -S A U C I N G C H O C O L AT E P U D D I N G / 12 6 .

VEGAN BAKED APPLE DONUTS /

12 8 . V E G A N C H O C O L AT E C A K E /

F E T E P R E S S .C O M . A U