RECIPES

from BUY AUSTRALIAN MAGAZINE October/November 2022 issue

by cwgmedia

PHOTOGRAPHER OF THE YEAR

SpringCooking

Orange Harissa Lamb & Grilled Veggies Australian Prawn Laksa

Souvlaki-Style Lamb & Salad Wraps

Qukes Summer Snacking Platter Recipe Baked Brie with Quince Paste and Walnuts

Overnight Weetbix with Mixed Berries Seafood in Garlic Butter

Choc-Mint Crackle Cheesecake Lasagne Choc Mint Crackle Ice Cream Sandwiches

ORANGE HARISSA LAMB & GRILLED VEGGIES

Prep Time: 20 mins Cook Time: 35 mins Serves: 5 Prep Time: 5 minutes Cook Time: 25 mins Serves: 6

INGREDIENTS 900g butterflied leg of lamb (boneless) 2 Tbsp harissa paste zest from 1 orange 1/3 cup orange juice 1 Tbsp olive oil Veggies 2 green zucchini 1 red capsicum 1 yellow capsicum 200g swiss brown mushrooms 50g castelvetrano olives, pitted and torn 2 Tbsp olive oil salt and pepper To serve rocket leaves orange segments

METHOD 1. Combine harissa, orange zest, orange juice, ½ tsp salt, and 1

Tbsp olive oil in a large zip-top bag or shallow dish. Add lamb and turn to coat. Set aside to come to room temperature.

When ready to cook, drain excess marinade. 2. Roughly chop zucchini and capsicum into bite-sized pieces, cut mushrooms in half. Toss vegetables with 2 Tbsp oil, season with a good pinch of salt and pepper. 3. Preheat bbq to high. Cook lamb for 15 min – fat side down.

Flip and cook a further 10 min, or until cooked to your liking.

Transfer lamb to a serving platter, cover with foil and rest 10 min. 4. On a bbq flat plate, or a skillet over medium-high heat, cook veggies 5 – 6 min until golden and tender. Transfer to a serving plate and sprinkle over olives. 5. Thinly slice lamb and serve with grilled veggies, orange segments, and rocket.

TIPS • For a milder marinade, substitute half the harissa with tomato paste. • For a stronger flavour, refrigerate lamb and marinate overnight.

AUSTRALIAN PRAWN LAKSA

Cook Time: 1 hour (including frying eshallots) or 25 minutes (when using store bought crispy shallots) Serves: 4

CLICK HERE TO WATCH ON INGREDIENTS 20 large green Australian prawns, body peeled, keeping tail and head intact 250 g thin dried vermicelli noodles 2 tablespoons fried onion oil or vegetable oil ½ cup laksa paste 400 ml can of coconut cream 1 ½ cups chicken stock 1 tablespoon fish sauce 200 g snow peas, trimmed 1 cup snow pea shoots Coriander leaves and fresh lime to serve Fried eschallots* 10 eschallots, peeled and thinly sliced on a mandolin 150 ml vegetable oil

* alternatively you can use store bought crispy shallots (saves 45 minutes cooking time).

METHOD 1. For fried eschallots, place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with paper towel. 2. Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside. 3. Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok. 4. Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through. Divide noodles between bowls. Ladle over laksa.

Top with pea shoots, herbs, fried eschallots and fresh lime.

SOUVLAKI-STYLE LAMB & SALAD WRAPS

Prep Time: 20 mins Cook Time: 35 mins Serves: 5 Prep Time: 5 minutes Cook Time: 25 mins Serves: 5

INGREDIENTS 900g butterflied leg of lamb (boneless) ¼ cup lemon juice ¼ cup olive oil 2 cloves garlic, crushed ½ tsp salt ½ tsp cracked black pepper 1 Tbsp dried oregano 1 large red onion, cut into 8 wedges 200g cherry tomatoes 2 lemons, halved To serve ½ cup fresh parsley leaves 3 Lebanese cucumbers, diced ½ cup kalamata olives, pitted flatbread wraps prepared tzatziki

METHOD 1. Combine lemon juice, olive oil, garlic, salt, pepper, and oregano, in a large dish or zip-top bag. Add lamb and turn to coat well. Set aside to come to room temperature. When ready to cook, drain excess marinade. 2. Thread onion wedges and tomatoes onto separate skewers. Brush with a bit of olive oil, and season with a pinch of salt and pepper. 3. Preheat a bbq to high. Cook lamb for 15 min – fat side down, then flip and cook a further 10 min, or until cooked to your liking. Transfer lamb to a serving platter, cover with foil and rest 10 min. 4. Cook onion and tomato skewers for 5 - 6 min, until tomatoes are blistered and onions are golden. Add lemon halves to bbq, cut-side down, and grill for a minute or two until just charred. 5. Toss parsley, cucumber and olives together in a bowl. Warm flatbreads. 6. Thinly slice lamb. Serve lamb and resting juices with grilled onion, blistered tomatoes, cucumber salad, pita breads, tzatziki, and lemon.

TIPS • For a stronger flavour, marinate lamb in the refrigerator overnight.

Why not try me in an airfryer?

• Bring butterflied leg of lamb to room temperature, as you would when cooking on a pan or BBQ. • Preheat airfryer to 180°C for 10 minutes, before adding lamb. This helps with browning and keeps the inside moist. • Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or BBQ. • A meat thermometer is the best tool for achieving desired doneness.

Rare - 52°C. Medium Rare - 57°C. Medium - 63°C. Medium Well - 66°C.

QUKES SUMMER SNACKING PLATTER

INGREDIENTS 3 x 250g Qukes® baby cucumbers, quartered lengthways 320g Mix-a-mato® tomatoes 3 Calypso® Mangoes 125g Perfection Blueberries 125g Perfection Raspberries 125g Perfection Strawberries 125g Minicaps® baby capsicums 2 x 200g dips (we used guacamole and beetroot) 400g sliced meats (we used prosciutto & sopressa) 1 fig & pistachio roll to serve 200g stuffed olives 200g pie brie 8 slices (80g) salami 4 tbs olive oil 3 garlic cloves, crushed 1 loaf Turkish bread, split 8 baby bocconcini, drained 400g watermelon, diced 80g soft feta, crumbled 1/4 cup small mint leaves 1 lime, juiced 1 tsp chilli salt, optional (see tip) METHOD 1. Roll 8 Qukes® in a slice of salami. Place on a plate and refrigerate until ready to serve. 2. Preheat oven to 200°C fan forced. Combine oil and garlic and brush over the cut side of the bread. Place cut side up on a tray and bake for 8-10 minutes until light golden. While warm cut crossways into 5cm-thick slices. Cut 4 of the slices, crossways each into pieces.

Cut 4 Qukes® crossways into 4. Thread bread cubes,

Prep Time: 20 mins Cook Time: 35 mins Serves: 5 Prep Time: 30 minutes Cook Time: 10 mins Serves: 4-6 Difficulty: Simple

Qukes®, tomatoes and bocconcini onto 8 skewers.

Refrigerate until ready to serve. 3. Cut 4 Qukes® into rounds and place in a bowl. Add the watermelon, feta, mint and lime. Stir gently to combine.

Spoon into 8 small glasses or bowls. Refrigerate until ready to serve. 4. Cut the cheeks from the mangoes, then cut into thick wedges. Score into pieces and sprinkle with chilli salt if using. 5. To build the snacking board, spoon dips onto bowls and place on the board.

Arrange the salami Qukes®,

Qukes® skewers, Qukes® watermelon salad, mango wedges, fruit and nut roll, berries, cold meats, olives, cheese, Minicaps®, remaining

Qukes®, tomatoes and bread on the board. TIPS • To make chilli salt, crush 1 tbs salt flakes into a bowl. Stir in 1/4 tsp ground chilli powder or cayenne.

BAKED BRIE WITH QUINCE PASTE AND WALNUTS

Serves: 6

INGREDIENTS 100g walnuts 200g Triple Cream Brie 100g Quince Paste, roughly chopped 3 tbspn Verjuice

METHOD 1. Pre-heat a fan forced oven to 180°C. 2. Place the walnuts onto a baking tray and place them into the pre-heated oven and roast for 8 to 10 minutes, remove from the oven and place them into the centre of a tea towel, bundle up into a pouch and rub to remove the skins. Set aside to cool. 3. Remove the brie from its packaging and place it onto a lined baking tray, set aside. 4. Place the quince paste and verjuice into a small pot and place over a medium-high heat, stir until the mixture has melted and is smooth, remove and allow to cool for 10 minutes. 5. Pour the quince mixture over the brie and place it into the oven.

Bake for 10 to 12 minutes. 6. To serve, place the brie onto a platter and sprinkle over the walnuts and serve with melba toast or crackers.

Celebrate Spring entertaining with the delicious flavours of Maggie Beer’s Entertaining Range. Made with the finest ingredients, Maggie’s selection of rich & buttery cheeses, paired with beautifully flavoured fruit pastes and finished with decadent pates is sure to make the perfect cheeseboard. Simply add a baguette of crusty sourdough or crackers to create the most delicious platter. Maggie Beer’s Cheeses, Fruit Pastes and Pates are available at leading major and independent supermarkets. Discover more delicious recipes at www.maggiebeer.com.au

OVERNIGHT WEETBIX WITH MIXED BERRIES

Prep Time: 5 mins Cook Time: 10 mins Serves: 1

INGREDIENTS 2 Weetbix 1/4 cup milk (or more if needed) 1/2 cup Greek yoghurt 2 tbls honey 1 cup Aussie Frozen Fruit Mixed Berries METHOD 1. Crush Weetbix into container, add milk and smooth with spoon then set aside. 2. Add yoghurt and honey to a bowl and mix together. Spoon yoghurt on top of Weetbix and set aside. 3. Add berries to a small saucepan and heat on low until berries turn into a syrup approx. 10 mins - stirring occasionally. Set aside to cool slightly. 4. Once cooled, add berry syrup on top of yoghurt layer, swirl with spoon, add extra frozen berries if desire. Cover container with lid and refrigerate overnight.

SEAFOOD IN GARLIC SAUCE

INGREDIENTS 2 tablespoons garlic butter spread 1.5kg black mussels, scrubbed, debearded 750g prawns, peeled leaving tails intact, deveined 250ml (1 cup) white wine or fish stock 1 tablespoon Gourmet Garden Mediterranean Herb & Spice blend 530g loaf rye & seeds sourdough bread METHOD 1. Melt garlic butter spread in a large deep saucepan over high heat. Add the mussels, prawns and wine or stock. Cover and cook, shaking the pan for 8-10 minutes or unitil mussels are open and prawns are tender. Discard unopened mussels. 2. Use tongs to transfer the mussels and prawns to a deep serving dish. Stir the herb blend into the juices in the pan. Season with pepper and pour over the seafood. Serve with pasta or rice and a thick slice of bread.

CHOC-MINT CRACKLE CHEESECAKE LASAGNE

Prep Time: 35 minutes, plus 4 hours setting time Cook Time: 5 minutes Serves: 8-10 Difficulty: Moderate

Remind your guests to bring their appetite to the party for this epic make-ahead dessert! This no-bake dessert lasagne is full of crunchy chocolate crackle and minty cheesecake filling, get ready for oohs and aahs.

INGREDIENTS Chocolate Crackle Layer 125g Copha, chopped 125g dark cooking chocolate 45%, chopped ¼ cup (40g) icing sugar mixture 3 ½ cups (175g) Kellogg’s Coco Pops ½ cup (40g) desiccated coconut Choc Mint Cheesecake Filling 200g white cooking chocolate, melted and cooled to room temperature 2 x 250g cream cheese, softened and chopped ¼ cup (55g) caster sugar 1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled ½ cup (125 ml) thickened cream, whipped 1 teaspoon peppermint essence 35g Peppermint Crisp bar, finely chopped, plus extra for garnish Topping 60g Copha, chopped 100g dark cooking chocolate 40%, chopped Mint patties, mint biscuits, choc-mint balls and other choc-mint candies to decorate METHOD Chocolate Crackle Layer 1. Grease and line the base and sides of a 11.5cm x 20cm (base measurement) loaf pan. Leave a 5cm overhang on the two long sides. 2. Combine Copha, chocolate and icing sugar in a large heatproof bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. 3. Add Coco Pops and coconut to the Copha mixture and stir to combine. Set aside. Cheesecake Filling 1. Using electric beaters, beat cream cheese and sugar together until smooth. Add melted white chocolate and dissolved gelatine and beat until well mixed.

Gently fold through the whipped cream, essence and peppermint crisp. 2. Spoon a third of the crackle mixture into prepared pan, flatten gently with the back of a spoon. Spoon over a third of the cheesecake filling. Smooth top.

Sprinkle evenly with half the remaining crackle mixture. 3. Repeat with remaining cheesecake filling and crackle mixture. Refrigerate for 4 hours or overnight, until set. Topping 1. Melt Copha and chocolate together in a bowl over a saucepan of gently simmering water. Cool, stirring occasionally until thickened and spreadable. 2. When ready to serve, spoon melted topping over cheesecake. Decorate with a selection of choc-mint biscuits and sweets.

Tips & Hints: • We used Mint Patties, Oreo Cadbury Coated Mint

Biscuits, Darrell Lea Minty Crunchy Chocolate Balls and Peppermint Crisp to decorate. • Copha and chocolate can be melted in the microwave.

Place into a microwave safe bowl and heat on High for 1-2 minutes, stirring every minute until melted and smooth. • Remove cheesecake lasagne from the fridge 15-30 minutes before slicing to make it easier to cut. • Use a warm and dry serrated knife to cut thick slices. • Undecorated crackle lasagne can be made up to 2 days ahead. Store covered in loaf pan. Decorated crackle lasagne will keep for 4-5 hours, depending on the sweets and biscuits used for decorating.

CHOC MINT CRACKLE ICE CREAM SANDWICHES

Prep Time: 15 minutes, plus 1 hour chilling time Cook Time: 5 minutes Makes: 8 sandwiches Difficulty: Easy

Swap out the cookies for extra crunchy chocolate crackle in these chocolate mint ice cream sandwiches! This no-bake recipe is the ideal cool and creamy summer treat.

INGREDIENTS 100g Copha, chopped 80g dark cooking chocolate 45%, chopped 2 ¾ cups (110g) Kellogg’s Rice Bubbles ½ cup (40g) desiccated coconut 2 teaspoons cocoa powder 2 litres choc-mint ice cream, just softened METHOD 1. Place Copha and dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until just melted and well combined. 2. Add Rice Bubbles, coconut and cocoa powder to a large mixing bowl. Pour in Copha mixture and mix well. 3. Arrange 8.5cm diameter egg rings onto a tray lined with baking paper. Spoon two flat tablespoons of crackle mixture into each ring. Press down to spread and compact the crackle. Remove rings and repeat with remaining crackle mixture to make a total of 16 discs. Freeze for 15 minutes or until firm. 4. To make the ice cream filling, arrange egg rings onto a lined flat tray. Spoon enough ice cream into each egg ring to make eight 4 cm thick ice cream patties. Smooth out ice cream with a spoon or knife. Freeze for 10 minutes to harden. 5. To serve, sandwich the ice cream between crackle top and base. Transfer to the freezer for 1 hour or serve immediately. TIPS & HINTS • As mixture cools the crackle mixture will cling to the egg rings, making it difficult to get a clean edge. To avoid this, warm the mixture gently over simmering water or heat in the microwave for 10 seconds. • Ice cream should be just softened, not runny or melted.

To make it easier to form the ice cream patties, make 2 at a time and return to the freezer to harden. • Ice cream sandwiches can be made a day in advance.

Store in a sealed container in the freezer. • Egg rings can be purchased from kitchen stores or from the kitchen utensil aisle of your supermarket. • Remove from the freezer 10 minutes before serving.