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RECIPES
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Whole Roasted Chicken with Sumac Seasoning Caraway and Maple Glazed Lamb Rack Red Wine & Balsamic Braised Lamb Shanks
You Beaut Mixed Berry Pudding White Frosting Summery Strawberry Tart Cherry Cheesecake
WHOLE ROASTED CHICKEN WITH SUMAC SEASONING
Prep Time: 20 mins Cook Time: 1hr -1hr.15mins, plus resting time Serves: 4-5 GF *DF
INGREDIENTS
1.6kg The Good Chook Whole Chicken 2 tablespoons unsalted butter, cut into small pieces and softened 2 teaspoons salt, plus extra for seasoning 3 teaspoons sumac, divided, plus more for serving 2 lemons, halved 1 head garlic, halved 1 x bunch dutch carrots, peeled 3 x beetroot peeled and quartered 1/2 butternut pumpkin diced 1 x sweet potato peeled and diced 1/4 kilo brussel sprouts left whole 1 x red onion quartered 1/4 cup olive oil, plus more for drizzling Freshly cracked pepper *1 cup Greek yogurt, Dairy Free option if preferred* Flaky sea salt, for serving
METHOD
1. Place the chicken in a large roasting pan. 2. Using your fingers, gently separate the skin from the flesh across the breasts and drumsticks. 3. Rub the butter between the skin and the flesh. 4. Rub the salt and 2 teaspoons of the sumac all over the chicken. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight. 5. Preheat the oven to 180, degrees. 6. Squeeze half of one lemon over the chicken and place it inside the cavity along with a half head of garlic. 7. Scatter the vegetables and remaining lemons and garlic around the chicken. Drizzle the vegetables and chicken with the 1/4 cup oil. 8. Sprinkle the vegetables with the remaining 1 teaspoon sumac and season with salt and pepper, tossing until the vegetables are evenly coated. 9. Roast, tossing the vegetables occasionally, until the chicken and vegetables are deep golden and cooked through and the chicken registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes. Allow the chicken to rest for 10 minutes before carving. 10. Place yoghurt into a bowl drizzle with a touch of oil and sprinkle it with the sumac, and flaky sea salt. Serve it alongside the chicken.
CARAWAY AND MAPLE GLAZED LAMB RACK
Prep Time: 10 mins Cook Time: 25 mins Serves: 4
INGREDIENTS 2 x 8 point lamb racks, french trimmed 1 tbsp extra virgin olive oil 2 tsp caraway seeds 1 tbsp balsamic vinegar 1 tbsp maple syrup 2 bunches broccolini
For Sweet potato colcannon 500g sweet potato, peeled and 3cm diced 1 tbsp extra virgin olive oil 20g butter 2 leeks, thinly sliced ¼ cup milk
METHOD
1. Brush lamb with oil and sprinkle with caraway seeds.
Combine balsamic and maple syrup in a small bowl with salt and pepper and pour over lamb. 2. Preheat oven to 200°C fan forced and cook lamb for 20 minutes for medium. Baste lamb once or twice to help glaze to coat the lamb. Rest for 10 minutes then slice between bones into portions. 3. Heat oil in a medium frying pan with a lid and cook leeks for 10-12 minutes, covered, until very soft. 4. Steam sweet potato for 20-30 minutes or until very tender. Mash with milk and gently fold through leek.
Season to taste. 5. Steam broccolini for 3-4 minutes until cooked to your liking and serve with colcannon and lamb.
TIPS • Don't worry if the glaze slides off the lamb at first, it will thicken on the tray as it cooks making it easier to baste. • Try adding different whole spices to the lamb to vary the glaze such as cumin, fennel or mustard seeds. • Use brown sugar if you don't have maple syrup
RED WINE & BALSAMIC BRAISED LAMB SHANKS
Traditional flavors combine with lamb to make a mouthwatering dish.
Prep Time: 20 mins Cook Time: 2.5 hours Serves: 4
INGREDIENTS 4 lamb shanks, trimmed 8 shallots, peeled 1 cup red wine 2 cups chicken stock 1/4 cup balsamic vinegar 2 long sprigs rosemary olive oil mash and broccolini to serve METHOD 1. Preheat the oven to 170°C (330°F). Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside. 2. Place the shallots in the pan and cook for 4 minutes or until colored.
Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are coloring too much. 3. Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.
YOU BEAUT MIXED BERRY PUDDING
INGREDIENTS 125 g softened butter 2 eggs 1/2 cup sugar 3/4 cup milk 1 cup self-raising flour 1 cup You Beaut Frozen Mixed Berries Vanilla ice cream, to serve
METHOD 1. Preheat oven to 180C (160C fanforced). 2. Mix butter, sugar, flour and eggs in a large bowl. HINT: use an electric mixer on high speed for best results - two/three minutes should do. 3. Stir in milk. 4. Spray shallow baking tray with canola oil, pour in batter and top with You Beaut Mixed Berries. As the batter cooks the fruit will sink in further. 5. Place in oven and bake for 45 minutes, and remember to keep an eye on the pudding as it cooks. When it’s fully cooked the pudding should be springy when touched. 6. Serve warm with ice cream and enjoy!
MAPLE GLAZED SWEET POTATO & ROCKET PESTO PENNE SALAD WITH BLUE VEIN & WALNUT CRUMBLE
Prep Time: 5 mins Cook Time: 15-20 mins Serves: 4
INGREDIENTS 375g packet Pangkarra penne 1 large sweet potato (1cm cubes) 1/4 cup maple syrup 100g rocket 1/2 red onion (chopped) 1 clove garlic (crushed) 1 sprig rosemary 50g Bleu Vein cheese (crumbled) 1/4 cup walnuts (crumbled) 1 teaspoon ground black pepper 80ml olive oil Drizzle of bran/grapeseed oil METHOD 1. Add the rocket, red onion, garlic, rosemary and olive oil into a blender and blitz until almost smooth and set aside. 2. Bring a pot of water to the boil with a drizzle of bran/grapeseed oil.
Add the Pangkarra penne to the pot and cook for 5 – 8 minutes until al dente. 3. While the pasta is cooking, heat a saucepan over a high heat and add oil. Add the sweet potato and slightly brown the cubes. 4. Reduce to a medium heat add the maple syrup and pepper. Cook until tender and the maple syrup has caramelised over the sweet potato. 5. Strain the penne and allow to cool slightly. 6. Combine the penne, pesto and sweet potato in a large salad bowl.
Scatter the blue vein cheese and walnut crumble on top. Serve immediately.
WHITE FROSTING
Prep Time: 10 mins Makes: 2 1/2 cups
INGREDIENTS
250g (1 block) Copha, at room temperature, sliced 360g (3 cups) icing sugar mixture, sifted 2 tsp. vanilla extract 2 tbsp boiling water METHOD 1. Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth.
Increase speed to medium and beat for a further 3-4 minutes, or until white and creamy. Beat in vanilla. 2. Gradually add sugar, 1/3 cup at a time, beating until combined. Add boiling water and beat until smooth.
TIPS • To soften Copha, leave it out of the fridge for at least 24 hours. Thinly slice or grate. • Alternatively, run the outside of the mixing bowl under hot water then add sliced copha and beat. Do not melt
Copha. • There is enough frosting to ice a 22-23cm cake or 24 cupcakes. • Frosting is best used immediately after making. Add a little extra boiling water if frosting starts to firm up.
CLICK ON LINKS BELOW FOR MORE TIPS
• https://sugartreat.net/2020/05/28/how-to-use-cophafor-a-perfect-pipeable-frosting/ • https://sugartreat.net/2020/05/28/copha-buttercreamrecipe-for-hot-weather/
This recipe is more of a “buttercream” type of icing.
Royal icing is made from icing sugar and water. It is used to pipe onto biscuits and doesn’t require any fat to give it that whipped creamy texture.
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.
SUMMERY STRAWBERRY TART
Serves: 8-10
INGREDIENTS 1 roll, store bought shortcrust pastry, thawed 600g mascarpone cheese 120g icing sugar, sifted zest of 2 lemons juice of 2 lemon 300ml thickened cream 3 x 250g punnets Victorian strawberries, halved meringue kisses to decorate, optional edible flowers to decorate, optional METHOD 1. Preheat oven to 200°C or 180°C fan-forced. 2. Line a greased 22cm round, loose-based fluted tart pan with pastry.
Trim the edges and prick the base with a fork. Refrigerate for 15 minutes. 3. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. 4. In the bowl of your standing mixer combine mascarpone cheese, icing sugar, lemon zest and juice and beat until creamy. Add cream and beat on high until you get a fluffy filling. 5. Spread filling into the cooled, empty tart shell, top with halved
Victorian strawberries and meringue kisses and edible flowers if using.
TIPS • You can whip the cream and cheese mixture and store it in the fridge until you are ready to assemble the tart, to prevent the pastry from going soggy.
CHERRY CHEESECAKE
INGREDIENTS Base 1 Sachet (170g) Lion Biscuit Base Mix 4 tbsp (80g) of butter, melted 4x10cm flan tins Filling 250g cream cheese, room temperature 3/4cup caster sugar 1 tsp vanilla essence 1 tsp finely grated lemon zest 2 tsp lemon juice 1/2 tsp powdered gelatine 300ml thickened cream Morello cherries in syrup to serve METHOD 1. Mix together melted butter and contents of one Lion Biscuit Base
Mix sachet in a medium sized mixing bowl. 2. Press biscuit mixture over the base of four 10cm flan tins to make a firm crust. 3. Refrigerate for 1 hour or until base is set. 4. Beat together cream cheese and sugar. Add vanilla, lemon juice, zest and gelatine and beat until smooth and creamy. 5. Whip cream to stiff peaks, mix ¼ of the cream through the cream cheese mixture. Add remaining cream and fold through. 6. Top bases with cream cheese filling and refrigerate for 3 hours or until filling is set. To easily remove from the tin, run a hot knife around the edge of the filling before releasing from the tin. Serve topped with cherries in syrup.
TIPS
• To thicken cherry syrup place into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 5 minutes or until a thick syrup consistency is reached. Allow to cool.
EXPRESS VEGETABLE STIR FRY
PREP TIME: SERVINGS: 5 mins COOKING TIME: 4-5 People 10 mins
INGREDIENTS
450g hokkien noodles 2 tbsp red curry paste 600g bag ready to stir fry vegetables 500ml (2 cups) Campbell’s Real Stock Vegetable 3 tbsp cornflour Coriander leaves, to garnish
PREPARATION Step 1
Prepare noodles following instructions. Set aside.
Heat a large wok, add curry paste and vegetables, stir fry for 2-3 minutes. Place 1/4 cup vegetable stock in a small bowl or jug add cornflour and mix well.
Add remaining stock to the vegetable stir fry, bring to the boil, add cornflour mixture stirring until sauce thickens. Add drained noodles and stir to combine.
Serve immediately topped with coriander.
Step 2
Step 3
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NEW
ADVERTISING CODE
PROTECTING KID’S HEALTH
Following the completion of a wide-ranging public review, the Australian Association of National Advertisers (AANA) has today announced a new Food and Beverages Code that will further reduce the opportunity for children to view advertisements promoting occasional food or drinks (treats). This will be achieved by raising the definition of a child to under 15 years, which aligns with the definition in the Children’s Television Standards and also introducing a tougher child audience threshold test. “Food and non-alcoholic beverage companies will only be able to show advertisements for occasional foods when the proportion of children is 25% or less of the total audience. The threshold is currently 35% or less. “This requirement will apply to all media, both traditional, digital and Sponsorships. The new code will stipulate only healthier options be marketed to children, so that brand owners do not advertise occasional foods near places where children congregate. AANA’s Director of Policy and Regulatory Affairs Megan McEwin said. Ms McEwin said “The definition of what foods can be advertised to children will be based on the criterion laid down by the independent, statutory food authority, FSANZ. Under the AANA’s new F&B advertising Code, occasional food or beverage products will mean those that do not meet the Food Standards Australia Nutrient Profile Scoring Criterion. Advertising for these products cannot be targeted at children under 15 years. The AANA Board said it is committed to regular reviews of the F&B Code to ensure that it keeps apace with any new evidence on the impact of advertising and also takes account of any new technologies or marketing techniques. This process will include a full public consultation every five years.
