17 minute read
RECIPES
Comfort Food Winter
Chicken and Haloumi Tray Bake Loaded Pulled Pork Nachos Pumpkin, Spinach and Feta Frittata Maggie Beer’s Lebanese Chicken and Rice Murray River Salt Baked Beef Roast Passionfruit Melting Moments Lemon Coconut Slice Tomato and Goats Cheese Tart Mixed Berry Baked Oats
CHICKEN AND HALOUMI TRAY BAKE
Gluten Free Dairy Free - optional Prep Time: 10 mins Cook Time: 1 hour Serves: 4
INGREDIENTS 800g The Good Chook Chicken Breast 8 baby red potatoes, quartered 200g haloumi, sliced 2cm thick 6 cloves of garlic, halved Chicken and Potato Marinade 8 springs of fresh thyme, leaves removed 2 teaspoons dried oregano 2 tablespoons honey ¼ cup extra virgin olive oil Zest of 1 lemon Sea salt and freshly ground pepper Dressing 2 tablespoons of extra virgin olive oil 2 tablespoons fresh lemon juice ¼ cup flat leaf parsley, finely chopped ¼ cup fresh dill, finely chopped METHOD 1. Preheat oven to 180C fan forced and line a roasting tray with baking paper. 2. Combine in a bowl the extra virgin olive oil, lemon zest, honey, oregano and thyme leaves and mix well. 3. Place chicken, potatoes and whole garlic cloves into a large bowl and drizzle over the marinade. Season with sea salt and pepper. Spread onto the baking tray, cover with foil and bake for 50 minutes. 4. Remove from oven and add the haloumi slices. Place back into the oven uncovered for a further 10 minutes at 200C fan forced 5. In the meantime, whisk in a bowl the dressing ingredients. Set aside. 6. Once baked remove from oven. Take the garlic from the tray and add it to the dressing. Mash the garlic with a fork and then whisk all ingredients to combine.
Spoon the dressing over the chicken, potatoes and haloumi. Serve immediately.
NOTE • To make this recipe diary free, use vegan haloumi .
LOADED PULLED PORK NACHOS
Slow Cooker Pulled Pork Prep Time: 10 mins Cook Time: 36 hours Serves: 8 Nachos Prep Time: 15 mins Cook Time: 14 mins Serves: 4
The family will be drooling over these loaded pulled pork nachos. INGREDIENTS Easy Slow Cooker Pulled Pork 1 tablespoon smoked paprika 1 tablespoon ground cumin 2.5kg boneless pork shoulder, trimmed and rind removed (see general information for tips) 1/2 cup chicken stock 1 1/2 cups good-quality smokey (or Hickory flavoured) barbecue sauce 2 tablespoons Dijon mustard Nachos 3 cups (450 grams) pulled pork (see the description section above for the recipe) 300g corn chips 300g shredded mozzarella cheese Toppings to serve (take your pick or use them all!) Avocado, Chopped tomatoes, Sliced jalapeno or green chilli Sour cream, Coriander leaves, Lime wedges METHOD Easy Slow Cooker Pulled Pork 1. Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture. * For oven instructions see general information tab* 2. Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined. 3. Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork. 4. Turn off heat and stand for 20 minutes. 5. Transfer pork to a baking dish. Shred pork with 2 forks. 6. Stir 2 cups cooking juices through the pork. 7 Use shredded pork immediately or chill in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Nachos 1. Preheat oven to 200°C/180°C fan forced. 2. Heat a medium non-stick frying pan over medium heat. 3. Add pulled pork. 4. Heat, stirring occasionally, for 4-5 minutes until hot. 5. Arrange corn chips onto a large baking tray. 6 Bake for 3-4 minutes until extra crisp. 7. Remove from oven. Evenly sprinkle with half of the cheese.
Top with pulled pork. Sprinkle with remaining cheese. 8. Bake for 10 minutes or until cheese is golden and melted. 9. Serve with avocado, tomatoes, chilli, sour cream, coriander and lime wedges.
NEW SLOW-COOKED WAGYU BEEF RANGE
Introducing NEW Herbert Adams Slow Cooked Wagyu Beef range. Herbert Adams signature flaky pastry filled with succulent slow-cooked Australian Wagyu beef in a rich gravy. Available in two delicious flavours, Portobello Mushroom and Asian Fusion Style. Available in the freezer aisle of all leading supermarkets.
PUMPKIN, SPINACH AND FETA FRITTATA
Serves: 4
INGREDIENTS 4 cups cubed fresh pumpkin 2 medium potatoes, peeled and coarsely chopped 1/2 bunch spinach, chopped 200g crumbled feta cheese 3/4 cup (90g) grated cheddar cheese 8 eggs, lightly beaten 1 small red onion, thinly sliced METHOD 1. Preheat oven to 2000c. Lightly grease a 25cm baking dish and line it with baking paper. 2. Place the pumpkin in a microwave-safe bowl: cover and cook in microwave on full power, stirring halfway through cooking time until tender, about 5 minutes. 3. Place the potato in a microwave-safe bowl; cover and cook in mircowave on full power until tender enough to pierce with a fork, about 4 minutes. 4. Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion (optional). 5. Bake in preheated oven until firm, about 25minutes. Allow to rest 5 minutes before serving.
MAGGIE BEER’S LEBANESE CHICKEN AND RICE
INGREDIENTS 800g chicken thighs, skin on and bone in 1 litre chicken stock 2 cups brown rice 1 cinnamon stick 3 tbspn ras el hanout 1 tspn ground cinnamon 1/4 cup flaked almonds, roasted 1/4 cup pine nuts, roasted 1 cup flat leaf parsley, roughly chopped 45ml Extra Virgin Olive Oil METHOD 1. Place the chicken stock and cinnamon stick into a large pot and place over high heat, once it has come to a boil add the chicken and reduce the heat to a gentle simmer.
Allow to poach for 30 minutes, then remove the chicken (reserving the stock); remove the cinnamon stick and discard. Set chicken aside to cool until just cool enough to handle, remove the meat from the bone and shred, discard the skin, and keep warm. 2. Meanwhile, place the rice into a large pot along with reserved chicken stock (1L),
Serves: 4 to 6
ras el hanout & ground cinnamon. Place over a high heat, bring to the boil then reduce the heat to a very gentle simmer, place a tightfitting lid on and cook for 35 minutes without stirring (this is using the absorption method of cooking the rice). Remove from the heat and stir, allow to sit for 5 minutes, by this stage all the stock should be absorbed. 3. Place the rice into a large mixing bowl and stir through the shredded chicken, almonds, pine nuts, parsley, and olive oil and season with freshly cracked pepper and sea salt to taste. 4. To serve transfer to a platter and serve warm. Beautifully flavoured cooking stock can transform a dish from the ordinary to the exceptional. Maggie Beer Cooking Stocks are made from 100% natural ingredients, with no preservatives and are low in salt, making them the perfect base for a delicious meal.
Find Maggie Beer Cooking Stocks in major and independent supermarkets, or at www.maggiebeer.com.au
MURRAY RIVER SALT BAKED BEEF ROAST
Recipe courtesy Tenina Holder @COOKING_WITH_TENINA Photograph, Samira Damirova @SAMIRA_DAMIROVA_ INGREDIENTS 1-3 kilo piece roasting beef of your choice Extra virgin olive oil (EVOO), as needed 1 kilo Murray River Fine Salt 1 egg white Water as needed Several fresh herb sprigs (we used rosemary) Worcestershire Sauce Garlic powder Onion powder Cracked black pepper 1 whole egg, beaten
METHOD 1. Preheat the oven to 230°C. 2. Heat a little oil in a heavy frying pan and caramelise the roast on all sides. Set aside. 3. Place the salt, eggwhite and water as needed into a large bowl and mix together until you have the consistency of wet sand. Add some rosemary sprigs to this salt mixture. 4. Spread some of the salt mixture onto a flat roasting dish, big enough for the roast to sit on without any of the meat touching the tray. 5. Place the roast on top of the salt. Brush with Worcestershire sauce, sprinkle with garlic and onion powder and then cracked black pepper. Cover with the remaining salt, forming a complete crust. Brush with the beaten egg to seal any cracks etc 6. Place into the oven for 30 minutes, then reduce the temperature to 120°C for a further 2 hours. 7. Allow to rest, before removing the crust in pieces and discarding. Brush any remaining salt from the outside of the beef, slice and serve with vegetables of choice and gravy.
Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged.
Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary Mack’s Instant Batter was unique, and were approached from a local supermarket to package a retail product in small amounts. Since these early days the demand has increased considerably and now the product which is sold under the registered Trade Mark of
“Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries. Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets. Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade. Mary supplies the base ingredients and continues to manufacture for the local North Queensland market. Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back. Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.
PASSIONFRUIT MELTING MOMENTS
Cook Time: 20 mins including refrigeration
INGREDIENTS 200 g butter, softened 90 g icing sugar 60 ml (¼ cup) lime juice 1 tsp vanilla paste or extract 225 g plain flour 100 g cornflour 1 cup passionfruit curd Lime Butter 225 g icing sugar 75 g unsalted butter, room temperature 30 ml (1½ tbsp) lime juice METHOD 1. To make the biscuits, beat butter, icing sugar, lime juice and vanilla paste with an electric mixer for 3 minutes, until pale and creamy. 2. Sift flour and cornflour over the butter mixture and stir with a wooden spoon until well combined. Refrigerate 10 minutes to firm up slightly. 3. Preheat oven to 160°C and line two oven trays with baking paper. 4. Roll a heaped tablespoonful of dough into a ball, place on lined tray and press lightly with the tines of a fork to form a cross-hatch pattern on the top. Repeat with remaining dough to make 24 biscuits. 5. Bake approximately 14 minutes until just golden. Cool briefly on trays, then transfer to a wire rack to cool completely. 6. To make lime butter, beat all ingredients with an electric mixer for 3 minutes until pale and creamy. 5. Top half the biscuits with lime butter and refrigerate 15 minutes to firm up. Top lime butter with a spoonful of cooled passionfruit curd and sandwich with remaining biscuits. Store sandwiched biscuits in an airtight container in the refrigerator for up to 3 days.
LEMON COCONUT SLICE
Prep Time: 30 mins Serves: 24
This no-bake, quick lemon coconut slice has a light and creamy texture and is perfect for morning or afternoon tea or for sharing with friends – If you want to! INGREDIENTS Base 125g (1/2 block) Copha, chopped 250g (1 packet) Arnott’s Milk Coffee Biscuits 80g (1 cup) desiccated coconut 160g (½ cup) sweetened condensed milk Lemon Topping 185g (3/4 cup) Copha, chopped 110g (3/4 cup) white chocolate melts 200g (2/3 cup) sweetened condensed milk 250g tub sour cream 60ml (¼ cup) lemon juice 2 teaspoons finely grated lemon rind 40g (½ cup) desiccated coconut, extra 1 teaspoon finely grated lemon rind, extra METHOD Base 1. Grease and line a 20cm x 30cm slice tin. Make sure the paper has a 2cm overhang. 2 Melt the Copha in a microwave on high or in a saucepan until fully melted. Using a food processor, process the biscuits and coconut until they resemble fine breadcrumbs. 3 Add the melted Copha and sweetened condensed milk and mix together. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge to set for 10 minutes.
Lemon Topping 1. Melt the Copha and chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined. 2. Place sweetened condensed milk, sour cream, lemon juice and rind in a large bowl and mix to combine. Add the Copha chocolate mixture and mix until smooth. 3. Pour over the base and smooth the top. Put in the fridge to set for 20 minutes. 4. Place extra coconut and lemon rind in a small bowl and mix to combine. Sprinkle over the slice to serve. Slice into 24 bars.
NOTE • This slice will keep in an airtight container in the fridge for up to 3 days.
TOMATO AND GOATS CHEESE TART
Prep Time: 60 mins Cook Time: 30 mins Serves: 6
A modern twist using Fairy Cooking to make a delicious pastry base and then topped with fresh tomatoes and creamy goats cheese.
INGREDIENTS Pastry 185g (1 1/4 cups) plain flour 1/4 teaspoon baking powder 85g chilled Fairy Cooking, cut into small pieces 1 egg yolk 1 tablespoon lemon juice 2-3 tablespoons cold water Filling 2 eggs 250 ml (1 cup) cream salt and pepper 250 g cherry tomatoes cut in half 150 g goat cheese basil leaves to garnish METHOD Pastry 1. Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together. 2. Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest. 3. Preheat oven to 200°C. 4. Roll dough out on a floured bench and line a rectangular fluted flan tin. 5. Then line flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes. 6. Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°C and bake for another 10 minutes or until golden Filling 1. Lightly beat eggs and cream together, season with salt and pepper. Assembly 1. Spread the cut tomatoes over the base and place chunks of goat cheese over top. 2. Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 180°C and cook for a further 20 minutes or until filling is puffed and golden. 3. Top with fresh basil leaves to serve.
Australian owned and operated family business
Murray River Salt began producing premium gourmet salt flakes by utilising concentrated brine from the Mourquong Salt Mitigation Basin. This facility was initiated for the purpose of intercepting saline water and diverting it to what was already a salt degraded area. By harvesting this site, Murray River Salt is assisting in preventing 200 tonne of saline water reaching the fresh water system of the Murray River per day.
The ancient inland concentrated brine found within the Mourquong Mitigation Basin is recognised for its purity and mineral content- this pristine
saline water source has been trapped underground for thousands of years and has not been exposed to the elements until it is pumped up for salt production. The brine is solar evaporated and crystallizes over the summer months.
The entire product range is produced under strict HACCP regulations and complies with the ANZFA Australian food standards guaranteeing quality.
A sustainable Australian product that is also assisting the environment by helping reduce salinity!
4 Bothroyd Court, Mildura Victoria P 03 5021 5355 www.murrayriversalt.com.au
MIXED BERRY BAKED OATS
INGREDIENTS 1/2 cup Australian Rolled Oats 1 Banana 1 Egg 1 tbsp Maple Syrup 1 tsp Baking Powder 1/4 tsp salt 1/4 cup Aussie Frozen Fruit Mixed Berries METHOD 1. Lightly grease two ramekins and pre-heat oven to 180'. 2. Add oats, banana, egg, maple syrup, baking powder and salt to blender and blend until smooth. 3. Pour batter into the ramekins and top with the frozen
Mixed Berries. 4. Bake for 20 minutes and enjoy once cooled slightly.
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