FREE | JULY 2020
Keeping Warm in Winter
30
Winter Recipes FRESH FROM LOCAL FOOD PRODUCERS TO SHARE WITH FAMILY & FRIENDS
Welcome Nothing beats cooking delicious, hearty and comforting food with your family in winter time. At Romeo’s, we are a family that prides itself on supplying you with the freshest local and in-season vegetables, succulent grain fed roast meat cuts, fresh baked rolls and ocean fresh seafood. We love supporting local food producers and the fresh ingredients they supply us with daily to all of our stores. We hope that Romeo’s Family Fresh will inspire you to cook some delicious winter recipes with your families this season.
Thank you from our family to yours for the ongoing support throughout this difficult time. Stay safe.
2
Potato & Leek Soup with Smoked Chorizo I N G R E D I E N T S (Serves 4-6)
PR E PA R AT I O N
• • • • •
1. H eat oil and butter in a large frypan over medium heat. Add onion and garlic, fry until translucent. Add potatoes and leeks and continue to fry for a further 5 minutes. 2. Pour in chicken stock and water; cover and bring to the boil. Reduce to a simmer and cook for around 30 minutes or until potatoes are soft. Stir occasionally to prevent ingredients from sticking. 3. Meanwhile fry chorizo in a small frypan over medium high heat until browned and crispy.
• • • • • • •
1 tbsp olive oil 2 tbsp butter 1 brown onion, finely chopped 1 garlic clove, finely chopped 5 potatoes, diced into 2cm cubes 1 leek, thinly sliced 2 cups chicken stock 1 cup water 1 Skara Smoked Chorizo Sausage, chopped 1/3 cup cream 1 handful fresh parsley, chopped Salt and pepper, to taste
4. W hen ready, remove soup from heat and use a stick blender to blend soup to desired consistency. Add in cream and stir through well. 5. Serve hot topped with crispy chorizo and fresh parsley. Season to taste with salt and pepper. Preparation Time: 15 minutes Cooking Time: 45 minutes
A true winter warmer, try our potato and leek soup topped with chopped Skara’s authentic mild chorizo sausage. Skara Chorizo is the perfect finishing touch.
3
Salmon & Eggplant Massaman Curry with Thai Basil I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 460g TASSAL Skin-off Salmon Fillets, cut into 3cm cubes • 2 tbsp peanut oil • 1 small eggplant, cut into 3cm cubes • 2-3 tbsp good quality Thai Massaman curry paste • 1 large potato, peeled & diced • 400ml coconut milk • 300ml water • 2 kaffir lime leaves, optional • 2 tbsp brown sugar • 1 tbsp fish sauce • 2 tbsp dry roasted peanuts, roughly chopped • 1 long red chilli, finely sliced • Fresh Thai basil leaves, optional Lime wedges
1. H eat oil in a wok or heavy based saucepan over medium-high heat and add eggplant. Cook for 4-5 mins, stirring periodically until dark golden. Add the curry paste and cook for a further minute. 2. Add the potato, coconut milk, water, kaffir lime leaves and a pinch of salt and bring to the boil. Reduce heat to a slow simmer and cook for 10 mins. 3. Add the Tassal Salmon and gently cook over low heat for a further 5 mins or until the vegetables are tender and the salmon cooked through. Stir in the brown sugar and fish sauce. 4. To serve; transfer curry to a large serving bowl and sprinkle with peanuts, red chilli, Thai basil and a wedge of lime. Serve with a large bowl of steamed Jasmine rice and enjoy!
We are Tassal, the largest producer of Tasmanian grown Atlantic salmon, supplying to both domestic and international markets. Our home is Tasmania, a beautiful island with cool waters and a rich maritime history where our ambition to produce healthy, fresh Atlantic salmon began more than 30 years ago. From humble beginnings, our focus on quality and sustainability has underpinned our reputation as a global pioneer and leader. We are dedicated to continuous improvement and innovation and as farmers take pride in what we produce and how we produce it. Our salmon is a natural super food and one of the best food sources of Omega-3. So, the next time you’re eating Tassal Salmon, you can be confident it is high quality and responsibly sourced, the perfect protein for all to enjoy.
4
Visit tassal.com.au for delicious recipe inspiration or join us on
/TassalSalmon
5
Serving Suggestion
Mixed Berry Clafoutis I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 1 1/3 cups (350g) Pauls Vanilla Custard • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract • 4 eggs • 1/3 cup (70g) caster sugar • 1/4 cup (35g) plain flour • 2 cups (300g) frozen mixed berries
1. P reheat oven to 200°C. Grease a 1.5-litre (6-cup) ovenproof dish. 2. Combine Pauls Vanilla Custard, cinnamon, vanilla, eggs, sugar and flour in a large bowl; whisk until smooth. 3. Sprinkle berries into dish; pour custard mixture over berries. Bake for 30 minutes or until browned lightly and set.
4. S erve warm clafoutis dusted with sifted icing sugar, with whipped Pauls Thickened Cream or Pauls Vanilla Custard, if you like. Preparation & Cooking Time: 45 minutes
At Pauls, we love dairy and put that passion into every Pauls milk, custard and yoghurt we make. Pauls Vanilla Custard is a delicious snack packed with dairy goodness, so it’s great for the whole family. It’s perfect on its own, but why not try it in one of our recipes on pauls.com.au
6
Spinach, Fet ta & Thyme Scones I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 7 5g butter, chopped • 2 cups self-raising flour • Generous pinch cayenne pepper • 180g Lemnos Traditional Fetta, crumbled • 250g packet frozen chopped spinach, thawed, excess liquid squeezed out • 3/4 cup milk • 2 tsp fresh thyme leaves • Milk, extra, for brushing • Butter, extra, softened for serving
1. Preheat oven to 200°C. 2. Rub butter into the combined flour and cayenne until mixture resembles fine breadcrumbs. Stir in fetta. 3. Combine the spinach, milk and thyme in a large jug and stir into the dry ingredients with a table knife. 4. Turn onto a lightly floured bench and knead only until mixture comes together and is smooth. 5. Pat the mixture into a thick square, approximately 2cm thick (22cm x 22cm square) and cut into 9 squares with a sharp knife.
6. A rrange on a floured tray and brush the tops lightly with extra milk. 7. Bake for 18-20 minutes or until cooked and golden brown. 8. Wrap in a clean tea towel for 5-10 minutes before serving warm with butter or accompanying a bowl of soup.
Add the taste of the Mediterranean to your menu! Able to be used on everything from pizza to pasta, Lemnos Fetta is a versatile ingredient that is sure to add flavour and creaminess to your meal. For this recipe and more, visit lemnosfoods.com
TIP: Scones are best made and enjoyed on the same day. Preparation Time: 10 minutes Cooking Time: 15-20 minutes
Serving Suggestion
7
Mighty Mexican Meat-Free Tacos Why limit tacos to just Taco Tuesdays, when you can have a Mexican fiesta every night? Try our deliciously easy dinner recipe for plant-based tacos, featuring MorningStar Farms® Grillers Classic Veggie Mince.
I N G R E D I E N T S (Serves 2) • 1 /2 packet of MorningStar Farms® Grillers Classic Veggie Mince • 1 clove of garlic, finely sliced • 1 tsp cumin seeds (or 1/2 tsp ground cumin) • 1 tsp smoked paprika • 3 tomatoes, diced • Handful of coriander, leaves reserved, stalks finely sliced • 1 cup red cabbage, thinly sliced
PR E PA R AT I O N • • • •
3 radishes, cut into rounds 1 avocado, smashed or sliced 1 lime, quartered (optional) Sour cream or crumbled feta, to serve (optional) • Store bought tacos (soft tacos are great served warm) • Olive oil Preparation Time: 10 minutes Cooking Time: 20 minutes
1. In a frying pan on medium heat, add a touch of oil and fry cumin seeds, coriander stalks and garlic. Just as they become fragrant, add 2 of the diced tomatoes. Cook for 5-8 minutes until they begin to breakdown. 2. To this add the paprika, MorningStar Farms® Grillers Classic Veggie Mince and cook for 5-8 minutes. Season to taste.
3. T o serve, fill each taco with your desired ingredients, finish with a dollop of sour cream or feta and a squeeze of lime.
For over 40 years, we’ve been spreading plant-based goodness across North America. Seems like everywhere we turn right now, people are talking about plant-based-this and plant-protein-that. And we couldn’t be happier. See, we’ve been making and innovating better-for-you, better-for-the-planet veggie foods and are proud to spread plant-based love through everyday food for everyday people with uncompromisingly delicious vegetarian takes on your favourite foods. MorningStar Farms is deliciously made with plant-based, fresh ingredients you can see for yourself.
8
Slow Cooker Pea & Ham Soup A popular pantry staple, McKenzie’s Green Split Peas are a good source of protein and fibre and are better for you and the planet. Not to mention they can be cooked into a variety of dishes without the need for soaking. Check out one of our favourite slow cooker recipes for Pea & Ham Soup using our Green Split Peas.
I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 1 1/2 cups, prepared and rinsed McKenzie’s Green Split Peas • 1.2kg ham hock • 1 onion, finely chopped • 2 carrots, chopped • 2 celery sticks, sliced • 2 garlic cloves, crushed • 6 cups water • 1 bay leaf • Parsley for serving • McKenzie’s Natural Salt & Pepper Grinder, for seasoning
1. P lace split peas into the base of a slow cooker. Top with ham hock and add onion, carrot, celery, garlic, water and bay leaf. 2. Set slow cooker to high and cook for 4.5 hours. Remove hock from the dish and remove the meat from the bone. Shred and return to the pot. 3. Serve soup in bowls sprinkled with some parsley and season to taste.
TIP: To cook overnight, place on low setting and cook for approximately 8 hours. If you prefer a pureed soup, simply blend the soup once the ham hock has been taken out and then add the shredded ham back into the pot. Preparation Time: 15 minutes Cooking Time: 4.5 hours
Stock the perfect pantry with essential ingredients from
McKenzie’s, an Australian-owned company trusted by generations. We’ve been doing it every day – for your everyday – since 1852.
9
An Asian twist on a classic, this chicken noodle soup is healthy and delicious.
Asian Chicken Noodle Soup with Dumplings I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 250g dried egg noodles • 1.5 lt chicken stock • 1 tsp minced ginger • 1 star anise • 1 cinnamon stick • 1 Tbsp palm sugar • 1 Tbsp soy sauce • 2 Lilydale Free Range Breast Fillets • 1 bunch Chinese broccoli, sliced • 1 carrot, julienned • 1 Lebanese cucumber, julienned • 120g bean sprouts, trimmed • 4 spring onions, finely sliced • 12 chicken gyoza* • Handful coriander leaves to garnish • 2 Tbsp crushed peanuts • Sriracha chilli sauce
1. C ook noodles according to packet instructions, then drain and rinse under cold water. Set aside. 2. Place stock in medium pot with ginger, star anise, cinnamon, palm sugar and soy. Bring to the boil. 3. Add chicken, reduce heat and gently cook for 5 minutes, until the chicken is cooked. Remove from pot and set aside. When cool enough to handle, shred into bite size pieces. 4. Add the Chinese broccoli and carrot to the stock and cook until just tender. Add the noodles and heat through gently. Return the chicken pieces to the pot.
5. L adle the soup into serving bowls, top with chicken gyoza, garnish with cucumber, bean sprouts, spring onions, peanuts, sriracha sauce and fresh coriander.
I N G R E D I E N T S – GYOZ A (Makes 28)
• 500g Lilydale Free Range Chicken Mince • 1/2 cup tinned water chestnuts, finely chopped • 3 spring onions, finely chopped • 2 tsp minced ginger • 1 egg white • 2 tsp salt • 1⁄4 (quarter) tsp white pepper • 250g packet fresh gyoza wrappers • 1 Tbsp vegetable oil • 1/2 cup chicken stock
When you choose Lilydale, you’re choosing quality produce. Our Promise is that when you buy Lilydale, you’re buying free range chicken that has been raised
10
* To make the gyoza, mix the chicken mince with the water chestnuts, spring onions, ginger, egg, salt and pepper. Fill the gyoza pastry, pleating the pastry along one edge, sealing the edges well with water. Heat a large shallow frypan with 1 tablespoon of oil and fry gyoza on one side until the pastry is golden. Reduce heat, add half a cup of the chicken stock, cover with lid and steam until liquid has evaporated.
heck that filling is cooked. C Extra gyoza can be frozen uncooked. Freeze in one layer on tray, then can be placed in freezer bags.
with care on Lilydale farms by Lilydale farmers. That means you know where your food has come from and you can feel good about what you’re eating .
Traditional style Turkey Bolognese I N G R E D I E N T S (Serves 4) • • • • • • • • • • • •
Steggles Turkey Mince 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 carrot, finely diced 1 celery stalk, finely diced 1/3 cup chicken stock 400g tomato passata 1/4 cup flat-leaf parsley, finely chopped 400g spaghetti Salt and pepper Shaved parmesan to serve
PR E PA R AT I O N 1. I n a large frypan, heat oil over medium-high heat. Cook the onions, garlic, carrot and celery for 2-3 minutes. 2. Add the Turkey Mince and cook for 4-5 minutes or until browned. Season with salt and pepper, then add the stock and allow to evaporate. Add the passata and bring to a simmer. Cook for 3-4 minutes, or until the sauce is slightly thickened.
3. C ook the spaghetti according to pack instructions and drain. 4. Serve spaghetti topped with bolognese sauce, sprinkle with parmesan and parsley.
Preparation Time: 15 minutes Cooking Time: 15 minutes
11
Quick Chicken, Spinach & Pumpkin Pasta Bake I N G R E D I E N T S (Serves 6)
PR E PA R AT I O N
• • • • • • •
1. P reheat oven 200°C / 180°C (fan-forced) 2. Bring a large pot of salted water to the boil and cook rigatoni according to packet instructions. Drain and set aside. 3. Meanwhile, heat oil in a large pan over medium high heat. Add chicken mince and garlic and cook, stirring frequently for 3 minutes breaking up chicken mince.
500g dried rigatoni 1 tbsp. olive oil 500g chicken mince 2 cloves garlic, crushed 500g tinned pumpkin soup 120g baby spinach leaves 3 1/3 cups (2 x 150g) Perfect Italiano™ Perfect Bakes cheese
Perfect Italiano’s Perfect Bakes cheese is specially made with full flavoured cheddar, mozzarella and parmesan to give your pasta and vegetable bakes superior flavour while delivering that golden, crispy cheese top.
12
4. S tir through soup and reduce heat to low; simmer for 2 minutes uncovered. Add cooked baby spinach leaves, stir to wilt. Add one bag of the Perfect Bakes cheese, mix through and then add cooked pasta stirring to ensure pasta is evenly covered. 5. Spoon pasta into an 8 cup (2 litre) capacity baking dish. Top with remaining bag of Perfect Bakes cheese. Bake in the oven for 15 minutes 6. or until cheese has melted and golden. Serve hot with steamed seasonal vegetables.
Preparation Time: 5 minutes Cooking Time: 25 minutes
Malaysian Kapitan Curry I N G R E D I E N T S (Serves 4-6)
PR E PA R AT I O N
• • • • • •
1. Heat 1 tablespoon olive oil in pan. Add diced onion and diced chicken. Cook until brown. 2. Add coconut milk, cauliflower and the contents of the Beerenberg Malaysian Kapitan Curry jar.
1kg chicken thigh 1 brown onion 2 cups green beans 2 cups cauliflower 400ml coconut milk 1 x 240ml Beerenberg Malaysian Kapitan Curry Jar
3. S tir to combine. Cover with lid and simmer for 15 minutes. Stir occasionally. 4. Add sliced beans and cook for a further 5 minutes. 5. Remove from heat. Rest for 5 minutes before serving. Serve with rice and fresh coriander.
Preparation Time: 5 minutes Cooking Time: 20 minutes + 5 minutes rest
13
Chilli & Garlic Prawns
Release your creative gourmet with less mess so you can impress!
14
I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 2 tablespoons olive oil • 80g butter • 4 tsp. Pikt & Chopt Garlic Paste • 2 tsp. Pikt & Chopt Chilli Paste • 1kg peeled green prawns, with tails intact 2 tablespoons fresh lemon juice • • 3 teaspoons grated lemon rind • Rocket leaves, to serve • Crusty bread, sliced, brushed with oil, char-grilled, to serve • Salt to season • Salt & pepper to taste • Garnish with chopped coriander (optional)
1. H eat the oil and butter in a large frying pan over mediumhigh heat. Add the garlic paste and chilli paste and cook, stirring, for 1 minute or until aromatic. 2. Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through. 3. Combine the lemon juice, lemon rind and coriander to the prawn mixture and toss together. Serve these delicious prawns with rocket and bread.
Pasta with Ginger, Garlic & Chilli
Simple Pesto Pasta
I N G R E D I E N T S (Serves 6)
PR E PA R AT I O N
I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 1 /3 cup (80ml) extra-virgin olive oil • 4 tsp. Pikt & Chopt Garlic Paste • 1/2 tsp. Pikt & Chopt Chilli Paste • 3 tsp. Pikt & Chopt Ginger Paste • Pasta of choice, to serve • Garnish with flat-leaf parsley (optional)
1. C hop parsley leaves finely. Combine chopped parsley, oil, garlic, chilli and ginger in a pan that’s large enough to also hold the pasta, cook over low heat for about 5 minutes, or until the mixture is very fragrant. 2. Meanwhile, cook pasta in plenty of salted boiling water. Drain, reserving some of the cooking water. Add pasta to the fragrant mixture, with chopped parsley leaves. Stir over heat for 2 minutes, adding enough of the reserved pasta cooking water to keep the mixture moist. 3. Time now to plate up and enjoy!
• 4 tsp. Pikt & Chopt Basil Paste • 1 tsp. Pikt & Chopt Garlic Paste • 1 handful of pine nuts • Freshly grated Parmesan cheese • Extra virgin olive oil • Pasta of choice, to serve • Lemon • Salt & Pepper to taste
1. F ollowing packet instructions put your pasta on to cook. 2. Place your basil paste, pine nuts, and garlic paste into a heavy pestle and mortar and lightly crush the mixture. 3. Add a splash of olive oil to loosen the mix. Add the freshly grated Parmesan with a drizzle of freshly squeezed lemon juice and a pinch of salt and pepper, to taste. Give it a final, loose mix. 4. Drain your pasta, reserving 1 cup of pasta cooking water. Put your pasta back into the warm pot, stir the basil mixture through and loosen it with a splash of pasta cooking water if required. Plate it up and top with an extra drizzle of olive oil.
15
Cut tlefish Risot to I N G R E D I E N T S (Serves 6) • 1 kg (2lb) small cuttlefish or squid (with ink sacs still intact) • 3 tbs Nothin’ but Olives Robust Extra Virgin Olive Oil • 1 clove garlic, sliced • Salt and freshly ground black pepper • 1 1/2 – 2 litres (2 1/2 – 3 1/2 pints) chicken stock • 50g (1 3/4 oz) butter • 1 onion, finely chopped • 400g (14 oz) Arborio rice • 125ml (4 fl oz) dry white wine • 2 small red chillies, seeds removed and finely sliced • 2 tbs natural yoghurt • 1/2 cup fresh mint, torn • Nothin’ But Olives Robust Extra Virgin Olive Oil to finish
PR E PA R AT I O N 1. R elease the ink sacs from the cuttlefish by removing the tentacles along with the stomach. The ink sac is a silver pouch found just between the eyes. Be gentle when removing, you don’t want them to burst and set aside. Cut the tentacles away from the head and set aside. Slip the bone away from the middle of the cuttlefish and discard.
2. R inse the tubes under cold water and then pat dry with kitchen paper. 3. Heat olive oil in a pan and add garlic. Season the cuttlefish tubes and tentacles, add to pan and cook for 2-3 minutes until brown, turn and leave in pan until cooked. Remove and set aside 4. Heat stock in a saucepan and keep at a gentle simmer. Melt the butter in a clean frying pan, add a splash of olive oil to prevent burning, then gently sauté onion till translucent. Turn up the heat and add the rice, stirring until the rice starts to crackle. 5. Pour in the white wine and cook until evaporated. Lower the heat and begin adding stock, a ladle at a time, stirring frequently. The idea is to add enough stock to keep the rice slightly nutty yet the grains plump, full and creamy. This takes approximately 20 minutes; it will vary depending on the rice. 6. Burst the ink sacs by putting them into a strainer and crushing them with a back of a spoon, add to the risotto and stir in along with the chilli. 7. Just before serving, slice the cuttlefish and fold through the risotto with the yoghurt and mint leaves. Note: These days you can buy pre-packaged “ink” which means a little less mess and a little less time consuming as it is not necessary to remove the ink sacs. For this particular dish you would use 2 heaped teaspoons of ink.
16
Rio Vista Olives is proudly 100
They process and bottle all their
grown, nurtured and produced.
cold extractor within 6 hours of
percent South Australian owned, From humble, yet passionate
beginnings in 1996, Rio Vista Olives
has been expertly crafting premium Extra Virgin Olive Oil. Grown in the
picturesque Adelaide Hills, near the
EVOO on site, with a small 2-phase harvest on their grove, ensuring a slow and cold extract, producing
premium, tasty, nutrient-filled oil.
Utilising bio-dynamic methods, their
groves are chemical free and GMO free.
historic town of Mount Torrens and
No numbers, nothing imported,
Mypolonga, they are Family grown
deserve only real ingredients that
the charming Murraylands town of and operated.
everything fresh. You and your family make an amazing extra virgin olive oil.
17
Chai Tea Recipe
‘Chai,’ simply the word for tea in India, has become synonymous worldwide with tea prepared with milk and spices. Using our Zoetic Infusions Chai Tea, you can create an authentic cup right at home that will be sure to warm you up this winter. Using our Organic and Fairtrade certified tea makes the experience all the more worthwhile.
PR E PA R AT I O N (2 Cups) 1. T ake a saucepan and add approximately 250ml of water. 2. Place the saucepan on your stove and bring to a boil (alternatively, skip step 1 by adding boiling water directly to the saucepan). 3. And 2-3 teabags (depending on the strength desired) of Zoetic Infusions Chai tea.
4. A llow to simmer for 3 minutes, or at least until the aroma of the tea and spices start to come through. As you are adding more milk than usual, the brew should be quite dark in colour. Mix the tea bags with a spoon to increase brew strength if required. 5. Add 250mL of your preferred type of milk (we recommend Soy milk).
6. B ring once more to a boil and allow the brew to rise. Be careful to avoid overflowing by adjusting the strength of your heat source as required. 7. Remove the saucepan from the stove and remove the tea bags with a spoon, or through a strainer whilst pouring into your cup of choice (we recommend glassware for an authentic look and to see the beautiful rich colour of your tea).
TIP: For a creamier drink, increase the ratio of milk. For a sweet chai experience, add any sweetener (we recommend maple syrup) before you add the milk.
18
Tomato & Veg Soup with Bocconcini INGREDIENTS
PR E PA R AT I O N
• • • • • • • • •
1. P reheat the oven to 160°C. Place Roma tomatoes, cut-side up, on a baking tray. Top with sugar, drizzle with oil and season. Roast for 30 minutes until softened. 2. Meanwhile, heat butter and one tablespoon oil in a pan over medium heat. Cook onion, carrot, celery and
kg Roma tomatoes, halved 1 1 tbsp of caster sugar 25g unsalted butter 2 onions, carrots & celery stalks, chopped 3 garlic cloves, chopped 400g can chopped tomatoes 1 basil sprig, plus extra leaves (to garnish) 1.5L vegetable stock 1 tub La Casa Del Formaggio Cherry Bocconcini
garlic, stirring, for four to five minutes until softened. Add canned tomatoes, basil, stock, roasted Roma tomatoes and any cooking juices. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 30 minutes.
3. A llow the soup to cool, blend the soup in batches. To serve, you may need to reheat until soup is hot. Drop the bocconcini into the bowls, as you would croutons, and allow them to get melty. Season to taste and garnish with extra basil leaves.
La Casa Del Formaggio is a South Australian owned and operated family business
family decided to focus on cheesemaking full time. In recent years, the Cicchiellos’
that crafts a range of Italian-style fresh cheeses. We are passionate about sharing our
son Claude became the Managing Director and their daughter Marisa took on the
authentic family cheese tradition from Italy with Australia. Our name means “The House
responsibility of managing the on-site retail. The La Casa Del Formaggio team is now
of Cheese” in Italian, which is precisely where we started – in our founders’ kitchen.
comprised of over 100 staff members, and the company sources its milk direct from
Gerardo and Rosa Cicchiello began running a continental delicatessen to sell
15 family farms in the Fleurieu Peninsula.
traditional foods from “back home” to local customers. Rosa would make our famous
The company has maintained many original recipes and handmade techniques over
fresh Ricotta on a stove in the rear kitchen. The fresh cheeses developed a strong
the years, and now partners with community-minded supermarkets such as Romeo’s
following with the general public, chefs and food manufacturers of Adelaide and the
Foodland to make our cheeses conveniently available to you.
19
From the goodness of plants. All of your
Not only are plants a rich source of
Every single one of us can contribute to
protein needs, with none of the guilt.
nutrients that are vital for our good
not only a sustainable food source but
health, research shows that a plant-based
also a healthier planet and a healthier us.
When some of Australia’s leading food experts came together to rethink protein, they came up with Plantein. Protein from plants. Healthy, nutritious and delicious. Giving you new options for your everyday meals.
20
diet can help us transform the planet’s future. How? By helping to reduce greenhouse gases and slowing climate change and habitat destruction for endangered species.
The option is yours to make. We love the food we produce, and we know it’s good for people and good for the planet.
Plantein Schnitzel Parma PR E PA R AT I O N 1. P reheat oven to 200°C. Line a baking tray with baking paper. 2. Remove Plantein Schnitzels from packaging and place on prepared tray and bake for 10 minutes. Spread each schnitzel with 2 tbs parmigiana sauce, sprinkle with cheese and bake until cheese is golden.
3. M eanwhile, prepare garden salad. 4. Top with schnitzel parma and serve.
Plantein Burger PR E PA R AT I O N 1. R emove Plant Based Burgers from packaging. 2. Place on lightly oiled fry pan/hot plate/BBQ at medium-high heat. 3. Cook for approx. 8-10 minutes, turning occasionally or cook until desired colour is achieved.
4. M eanwhile, lightly toast a burger bun and prepare you favourite salad (onion, tomato, lettuce, pickles). 5. Add cheese and the Plantein burger to your bun. 6. Place salad and sauces on top. 7. Enjoy!
Plantein Nuggets PR E PA R AT I O N 1. L ine an oven tray with grease proof paper and place into oven. 2. Preheat oven to 200°C (180°C fan forced). 3. Remove Plant-Based Nuggets from packaging and place onto preheated lined baking tray.
4. Place tray in oven and cook for 10 to 15 minutes or until cooked through and golden brown, turn half way through. 5. Serve with your favourite dipping sauces
21
T BAR tea are proudly South Australian owned and operated, bringing you the world in a teacup since 1999.
T BAR ’s Dirty Chai Tiramisu INGREDIENTS
PR E PA R AT I O N
• 5 medium sized eggs • 300ml fresh whipping cream (whipped to smooth consistency like mascarpone) • 5 heaped tablespoons caster sugar • 1 flat tspn pure vanilla essence • 500g pkt Italian Savoriardi biscuits (you will have biscuits left over so don’t worry) • 2 cup of chai tea infused with 4 bags of T BAR chai paper teabags - cooled • 1 cup infused strong espresso coffee - cooled • 1/2 cup Kahlua or Masala liqueur
1. I nfuse 4 x T BAR Chai tea bags in 2 cups of freshly boiled water and allow to infuse for 15 minutes. 2. Brew the espresso coffee for 15 minutes. 3. Once infused, combine the Chai/espresso mix with the liqueur in a medium sized deep bowl and set aside to cool completely. 4. In 2 stainless steel or glass bowls, separate egg yolks from egg whites. 5. Beat the egg whites until fluffy peaks form then begin to add the caster sugar 1 tblspn at a time and set aside. 6. Beat the fresh cream until it’s a smooth, thick consistency, yet still soft enough to allow you to gently mix into the mascarpone cheese then set aside. 7. In another bowl, beat the mascarpone cheese on its own at first to break it down then gradually add the egg yolks and 1 tspn vanilla essence until thoroughly incorporated. 8. By hand, gently combine the whipped cream with the mascarpone/egg yolk mixture until all incorporated.
TO PPI N G • • • •
tblspns dark cocoa powder 2 1/2 tspn cinnamon powder 1/2 tspn clove powder 2 cups crushed whole almonds • 6 tblspns caster sugar • 1 tblspn dried red rose petals Preparation Time: 35 minutes
22
A L M O N D PR A L I N E 9. G ently mix the mascarpone mix to the egg white mix again by hand mix until its totally combined and there is not a trace of egg white foam. Do not over mix, keeping it light and fluffy. 10. Refrigerate for 10 mins – remove from fridge and begin to assemble. 11. In either individual bowls or large serving dish begin to layer the biscuits that have been dipped into the Chai/ coffee mixture.
B I S CU I T PR E PA R AT I O N 1. T ake biscuits and break as you go to fit in the serving bowls/ platter you have selected 2. Dip biscuits 1 by 1 in the coffee/chai mix and place a layer down, followed by a layer of approximately 1/3 of the mascarpone cream mix on top followed by another layer of biscuits dipped in the chai mix with the final layer being the mascarpone mix. 3. Once arranged, refrigerate again until ready to serve. The Cream sets, ready for the Almond/spice praline sprinkled over the top.
www.tbar.com.au |
@tbarteasalon |
• 2 cups almonds crushed into medium sized pieces • 6 tblspns caster sugar 1. P lace the crushed almonds into a small saucepan and place over medium heat. 2. Sprinkle the caster sugar on top and with a wooden spoon mix until the sugar begins to melt and coats the almonds forming a brown toffee coating. 3. Once the almonds are coated turn off the heat to avoid burning both the sugar or the almonds and lay out on baking paper until cooled. ecorating the Tiramisu (just D before serving so the almond toffee praline doesn’t go soft): 4. D ust with the cocoa/spice mix, crumble the almond praline on top followed by a sprinkle of rose petals. 5. Serve with a cup of T BAR chai tea. Enjoy!!
#tbartea | E: hello@tbar.com.au
Mocha, Hazelnut & Raspberry Brownies I N G R E D I E N T S (Serves 16)
PR E PA R AT I O N
• 2 00g dark chocolate, chopped • 200g butter • 500g Brasilia Ground Coffee (approx. 2 tablespoons) • 1 1/2 cups (330g) brown sugar • 4 extra-large free range eggs, beaten • 1 1/4 cups (125g) hazelnut meal • 1/3 cup (35g) unsweetened cocoa • 1 teaspoon baking powder • 1/4 teaspoon salt flakes • 100g milk chocolate chips • 2 punnets (250g) fresh or frozen raspberries
1. P reheat oven to 180°C (160°C fan-forced) grease and line a 22cm square baking pan. 2. Melt the dark chocolate, butter, ground coffee and sugar together, stirring until chocolate and butter have melted and mixture has become smooth. Add the remaining ingredients 3. and 1 punnet of raspberries, stirring until well combined.
4. S pread chocolate mixture into prepared dish and sprinkle remaining raspberries over the top. Bake in preheated oven for 45 minutes or until brownies are set on top, but remain fudgy in the centre. Remove from oven and allow to cool completely, before cutting.
Preparation Time: 15 minutes Cooking Time: 45 minutes
brasiliacoffee.com.au BrasiliaCoffeeAU brasiliacoffee
23
Beef Meatball Soup
24
I N G R E D I E N T S (Serves 4)
PR E PA R AT I O N
• 5 00g beef mince • 1/3 cup fresh breadcrumbs (See Tip) • 2 tblsps chopped fresh parsley • 1/4 cup olive oil • 1 brown onion, finely chopped • 2 stalks celery, finely chopped • 2 cloves garlic, crushed • 700ml bottle tomato passata • 1L (4 cups) Campbell’s Real Stock – Beef • 1/2 cup macaroni • Finely grated parmesan, to serve • Chopped fresh basil, to garnish
1. C ombine beef, breadcrumbs and parsely in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls. 2. Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove. 3. Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.
4. A dd passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through. 5. Spoon among serving bowls. Serve with parmesan. Garnish with basil. TIP: Day-old bread is best to make into breadcrumbs. Macaroni can be replaced with risoni or other types of small-shaped pasta.
Preparation Time: 20 minutes Cooking Time: 35 minutes
Quick & Easy But ter Chicken INGREDIENTS
PR E PA R AT I O N
• 1 kg Chicken thigh fillets, sliced • 1/3 cup tandoori paste • 1 tbsp oil • 1 onion, diced • 2 cloves garlic crushed • 1 1/2 tsps garam masala • 1 x 420g can Campbell’s Condensed Tomato Soup • 300ml thickened cream
1. I n a medium bowl combine chicken and tandoori paste until well coated. Set aside. 2. Heat the oil in a large saucepan. Add onion and garlic and cook for 1 minute. 3. Add marinated chicken and cook until starting to change colour approx. 5-10 minutes.
4. A dd garam masala and Campbell’s Condensed Tomato Soup. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked through. Stir through cream until heated through. 5. Serve with steamed rice. 6. Garnish with toasted almond flakes.
25
Raspberry & Lemon Mini Cakes These have become a bit of a hit in our household, one batch was made and another batch had to be made the following night again! Feel free to pop the mixture into any mould you have, we have used pretty round moulds, but a muffin tin works just as well.
I N G R E D I E N T S (Makes 8-12)
PR E PA R AT I O N
Gluten, Dairy & Grain FREE
1. Preheat oven to 200°C. Grease and line your baking moulds. 2. Mix the dry muffin mix, eggs, almond milk, olive oil and lemon zest in a medium bowl until all of the ingredients are thoroughly mixed together. Gently fold through the fresh raspberries. Divide the mixture evenly between your baking moulds.
• 1 packet of Food to Nourish Vanilla Muffin Mix • 2 eggs • 180mls almond milk • 100mls olive oil • 1 punnet fresh raspberries • Zest of 1 lemon • 2 tbs desiccated coconut
Food to Nourish is an Australian company dedicated to producing nutrient dense organic wholefood products. It is our passion to create tasty whole food products that are made with integrity and love, using only the best ingredients. We inspire our customers and their families to make better food choices for their health by providing a range of convenient nourishing foods.
26
3. B ake for 25-30 minutes, until golden brown and it springs back lightly when touched. 4. Allow to cool before removing from moulds. Top with a sprinkle of desiccated coconut.
Serving Suggestion
Melted Président Double Brie and brown sugar-glazed bacon is a spectacular combination. A generous spread of unsalted butter takes these gourmet grilled cheese sandwiches to the next level.
President Brie & Bacon Bites I N G R E D I E N T S (Serves 6)
PR E PA R AT I O N
• 2 tbsp Brown Sugar packed • 2 tbsp Good Quality Maple Syrup • 3 tbsp Pecans finely chopped • 1/4 tsp Black Pepper • 1/4 tsp Salt • 1 Pinch Cayenne Pepper • 4 Slices Thick-Cut Bacon 1 Small Baguette • (or 1/2 a large baguette) sliced into 1/4 inch pieces • 3 1/2 tbsp unsalted butter softened • 200g Président Double Brie Round
1. P re-heat oven to 190 degrees or 170 degrees fan-forced. Line a rimmed baking sheet with aluminum foil. Spray a wire rack with non-stick cooking spray and place it on the prepared baking tray. 2. In a small bowl, combine brown sugar, maple syrup, chopped pecans, black pepper, salt and cayenne pepper. 3. Place bacon on wire rack, making sure the slices aren’t touching. Evenly spread the brown sugar mixture on top of each piece of bacon. Bake for
25-30 minutes until the bacon is crisp and the topping is nicely browned, without burning. 4. Remove from the oven and let cool to room temperature. When cool, chop the candied bacon into very small pieces. 5. Cut the Président Double Brie lengthwise into thin slices. Spread unsalted butter on one 6. side of each baguette slice.
7. P lace sliced Président Double Brie on the unbuttered side of a baguette. Top with a sprinkling of candied bacon and a second layer of sliced Brie. Cover with a second buttered baguette slice. 8. Heat a skillet over medium heat. When hot, place the grilled cheese bites in the pan. Cook for about 1 minute on each side, or until the sandwiches are golden brown and the cheese has melted. Preparation Time: 15 minutes Cooking Time: 35 minutes
Make any occasion special with Président’s award winning cheeses. Made using
Président Double Brie is a true reflection of the Brie style with its complex, ‘earthy’
authentic French recipes, our creamy cheeses are the ultimate indulgence.
aroma, soft, runny centre, creamy texture and white bloomy rind.
Inspired by the famed Meaux region of France, Président creamy Double Brie is made in the traditional way by our master cheesemakers right here in Australia.
27
No Bake Banana Coconut Pie I N G R E D I E N T S (Serves 10)
PR E PA R AT I O N
• 1 cup (160g) Brazil nuts • 180g fresh medjool dates, pitted • 1/2 cup (45g) UNCLE TOBYS Traditional Oats • 1/2 cup (40g) shredded coconut • 3 tsp powdered gelatine • 3 cups (840g) Greek yoghurt, at room temperature • 1/4 cup (55g) firmly packed brown sugar • 1/4 cup (20g) fine desiccated coconut • 2 tsp finely grated lime rind • 2 medium bananas (400g) • 1 tbsp lime juice • 2 tbsp passionfruit pulp (see tips) • 1/4 cup (10g) coconut flakes, toasted
1. L ightly grease a 23cm round, 3cm deep fluted tart pan with a removable base. 2. Process nuts, dates, oats and shredded coconut until mixture forms a coarse paste. Press mixture evenly over base and side of pan. 3. Sprinkle gelatine over ¼ cup (60ml) just-boiled water; whisk to dissolve, making sure there are no lumps. Stir into yoghurt with sugar, desiccated coconut and lime rind. Pour mixture into pie shell. Cover and refrigerate for 4 hours or until set. 4. Slice bananas; gently toss slices in lime juice. Serve tart topped with banana, passionfruit and coconut flakes. Sprinkle with a few strips of lime rind, if you like. Tip: Use coconut yoghurt instead of Greek yoghurt, if you prefer, and omit the brown sugar and desiccated coconut. You will need about 2 passionfruit for this recipe. Preparation Time: 20 minutes (+ refrigeration)
When you think of UNCLE TOBYS® you probably think of health, good nutrition, sun, surf and vitality for life. That’s because that’s exactly what we stand for. Since milling the first oats back in 1893, we’ve entered homes and hearts of Australian families, fuelling them with wholesome energy from our home-grown oats. Our range of nutritious and delicious Breakfast Cereals and Snacks have helped nourish the active Australian lifestyle for generations.
28
29
Suntory BOSS Coffee Espresso Martini Brewed Hot Chilled Fast PIPING HOT TO ICE COLD IN SECONDS
30
INGREDIENTS • • • •
40ml Suntory BOSS Coffee 40ml Absolut Vodka 20ml Kahlúa 3 Whole Coffee Beans
Using a traditional and proven process
when brewed at “hot” temperatures.
from Japan, we have perfected the
That is why we brew our coffee piping
method to create the best cold coffee
hot and chill it in a “flash” – resulting in
on the market today. We know that true
cold coffee without sacrificing the better
coffee flavour can only arise from beans
elements of hot. There is no compromise.
PR E PA R AT I O N 1. Fill a shaker with ice cubes. 2. Add all ingredients. 3. Shake and strain into a cocktail glass. 4. Garnish with coffee beans.
Welcome to something new. Welcome to flash brew.
Suntory BOSS Coffee Tiramisu INGREDIENTS
PR E PA R AT I O N
• 1 can Suntory BOSS Coffee – Iced Long Black • 1/2 cup coffee liqueur (Kahlua) • 3 eggs, separated • 1/3 cup caster sugar • Seeds of 1/2 vanilla pod • 250g mascarpone • 300ml double cream, lightly whipped • 1 large packet of sponge finger biscuits (Savoiardi) • Cocoa powder for dusting
1. P our Suntory BOSS Coffee and coffee liqueur into a shallow dish. Set aside. 2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone, vanilla seeds and whipped cream, mixing gently until just combined. 3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
4. D ip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with a third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Dust generously with cocoa. Can be eaten immediately or stored in the fridge until required.
31
32
Hokkien Noodle Stir Fry I N G R E D I E N T S (Serves 3)
PR E PA R AT I O N
• 1 pack Fantastic Fresh Hokkien noodles 450g • 1 small onion, thinly sliced • 2 cloves of garlic, finely chopped • 1 thumb size piece of fresh ginger, finely chopped • 1 carrot, peeled and finely chopped • 1 small red capsicum, sliced • 100g fried tofu puffs, cut into bite size pieces • 1 bunch Asian green vegetables (broccolini, choy sum and/or bok choy) • Splash sesame oil
1. P repare the Fantastic Hokkien Noodles according to package instructions. Drain and rinse well with cold water and set aside. 2. Combine all the sauce ingredients into a small bowl and whisk well. Set aside. 3. Add a splash of cooking oil into a large wok or fry-pan over high heat. Add in the onion, garlic, and ginger and fry for one minute until fragrant. 4. Add in the carrot, capsicum and a few tbsp of water and fry for 2 minutes. 5. Add in the tofu puffs, Asian greens and Fantastic Hokkien Noodles and stir fry for 1 minute. 6. Give the sauce another quick whisk to combine the ingredients, then pour into the pan and cook for another 1-2 minutes until glossy and thickened. 7. Turn off the heat and add in a splash of sesame oil. 8. Divide the stir fry into three bowls and top each bowl with the garnish ingredients.
FO R T H E SAU C E • 1 tbsp light soy sauce • 1 tbsp dark soy sauce • 1 tbsp maple syrup or coconut sugar • 1/4 tsp ground black pepper • 2 tbsp water • 1 tbsp corn starch
FO R T H E G A R N I S H • • • •
Toasted sesame seeds Green onion Fresh chilli Chilli oil
Preparation Time: 10 minutes Cooking Time: 10 minutes
Fantastic Snacks is an Australian owned company that strives to produce good quality products that simply taste Fantastic! With a wide variety of products, from our Cup Noodles, Rice Crackers, Delites, Fresh and Instant Noodles, they can be used for snacking, entertaining and cooking! At Fantastic, we are committed to making tasty products that help make life that little bit more Fantastic! For more Fantastic recipes visit www.fantasticsnacks.com.au/recipes Recipe courtesy of Cherie Tu @thrivingonplants
33
San Remo Curly Fet tuccine with Beef Short Rib Ragu I N G R E D I E N T S (Serves 4) • 5 00g San Remo Curly Fettuccine • 2 tbsp olive oil • 1kg beef short ribs, bone in • Salt and pepper, to taste • 1 onion, finely diced • 1 carrot, finely diced • 1 celery stick, finely diced • 2 garlic cloves, finely chopped • 250ml red wine • 1 tbsp tomato paste • 750ml tomato passata • 2 bay leaves • 8 parsley stalks, leaves picked & roughly chopped • Grated parmesan, to serve
PR E PA R AT I O N 1. P reheat oven to 170°C. 2. Heat olive oil in a large frypan over medium heat. 3. Season ribs with salt and pepper and place in a single layer in the frypan and brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Set aside. 4. Pour off excess oil from the pan, leaving about 1 tbsp, reheat the frypan over a medium heat and add the onion, carrot, celery and garlic. Sauté until softened, scraping the residue left from browning the meat.
5. A dd the red wine and allow to reduce until almost evaporated. 6. Add the tomato paste and stir well. 7. Add the passata and bay leaves and bring to the boil. 8. Reduce to a simmer and cook for 10 minutes. Season with salt and pepper. 9. Transfer the ribs to an oven tray that fits the ribs in one layer and pour over the tomato mixture, adding water if needed to cover the ribs. 10. Cover tightly with aluminium foil and braise in the oven for 2 hours. 11. Once cooked, remove the ribs from the tray, place on a large plate and pour the sauce into a large saucepan. 12. Remove the bones and shred the meat using two forks. 13. Add the meat to the sauce and allow to simmer a further 10 minutes. 14. Meanwhile, into a pot of boiling water, add the pasta and cook as per packet directions. 15. Add the cooked pasta to the sauce with the chopped parsley and stir through. 16. Serve on a large platter or individually with grated parmesan on the side. Preparation Time: 20 minutes Cooking Time: 2.5 hours
San Remo is a South Australian family owned business and have been the pasta people since 1936. That’s over 80 years of sharing the traditions and culture of pasta making with Australian families! Made from Durum wheat, San Remo prides itself on its high quality, premium pasta and with our generous range of authentic products; you’ll find a pasta or sauce to help create the perfect dish for any occasion! For over 800 delicious recipes visit sanremo.com.au/recipes
34
35
Fairy cleans on the
1
st
WASH
*
Even baked on food
Available at *Refers to Fairy Platinum Tablets