A taste of the City of Logan
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A taste of the City of Logan
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The art of cooking is bringing out the flavours of the each of the ingredients, combining and balancing those flavours and presenting dishes that look, smell and taste great. The recipes in this book rely on fresh and flavoursome produce that I sourced when I was in the South-East Queensland City of Logan. Logan is unique. It has a diverse multicultural population, proximity to large markets and extensive market gardens that produce an abundance of traditional, authentic Asian and exotic produce, as well as spices, sweets, spirits and meats. The influence of more than 215 different ethnicities creates a market for the unusual and unexpected, which I think you will find reflected in the unique flavours generated by these wholesome and easy to master recipes.
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Table of contents 06
08 Poh’s Logan Noodle Soup Thai Chicken Satay
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12 Hainanese Chicken Rice Super Food Porridge
14
16 Chicken Confit with panko & sesame crumbs, Charred asparagus & toasted hazelnut jus
Spaghetti Puttanesca
16
Esk
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20 Neil’s Cabbage & Parmesan Slaw Amuse Bouche Mushroom soup infused with truffle oil
22
Gatton
24 Law Meen Strawberry Ricotta Honey Tart
26 28 Dark Hokkien Noodles
Salad of roast cherry tomatoes, garlic salt flatbreads with overtones of tabbouleh
30 32 Monkey Tree’s Organic Ginger Beer 4
Poh’s Chilli Tofu & Asian Mushrooms in Garlic Oyster Sauce
CITY OF LOGAN
Coolum Beach
AUSTRALIA Mooloolaba
Caloundra
Caboolture
Strathpine
Brisbane
CITY OF LOGAN
Beenleigh
Gold Coast Nerang Beaudesert Surfers Paradise
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Poh’s Logan Noodle Soup
J&K Evergreen J&K Evergreen supplies wholesale produce to Logan, Brisbane and Gold Coast markets all year round. J&K Evergreen produces a wide range of mainstream and exotic Asian vegetables and Asian herbs. It provides distributors with high quality fresh produce year round to meet the growing consumer demand for Pak Choy, Bok Choy and Choysum. As the largest supplier of hydroponically grown Asian vegetables in the South-East Queensland region, J&K Evergreen prides itself on its reliability and quality as a Freshcare approved business.
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Ingredients 2 shallots, thinly sliced ¾ cup rice bran oil
Serves 4
3 stalks spring onions, sliced (optional)
Enough dried OR fresh rice noodles, egg noodles, spaghetti, ANY noodles — even cooked rice to serve 4
2 tbsp shaoxin rice
3 cloves garlic, peeled, crushed or chopped
Pinch of sugar
1 tbsp full of finely chopped ginger (optional) 1 long red chilli, sliced OR ½ tsp dried chilli flakes (optional)
1½L chicken stock 1 large OR 2 small chicken breasts Fish sauce to taste 1 bunch choy sum, sliced into 5cm segments ½ cup roughly chopped coriander including stalks
To make crispy shallots, combine the shallots and oil in a small saucepan and place over a medium heat. When the oil heats up and the shallots start to sizzle, reduce the heat a little and watch them fry until golden brown. Immediately scoop them up with a sieve and drain on a paper towel. To make the soup, combine three tablespoons of the shallot oil with the garlic, chilly, ginger and spring onions. Sauté until golden and fragrant, then add the shaoxin rice wine, chicken stock and chicken breast. Bring to the boil then reduce to simmer until the chicken is cooked through. Remove the chicken from the stock, cool a little, then shred and return to the stock. Add the sugar and add fish sauce to taste. Throw the choysum into the stock and blanche for four seconds, then scoop them out with a spider or slotted spoon. To serve divide all the ingredients into four bowls and ladle hot broth to cover all the noodles or rice. Garnish with the coriander and fried shallots. Serve immediately.
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Thai Chicken Satay
The Spice Exchange Harmony on Carmody CafĂŠ, 2 Camody Street, Logan Central QLD 4114 07 3412 8222 | spiceexchange@acsl.org.au | www.spiceexchange.com.au The Spice Exchange is proudly designed, produced and packaged by Refugee Women in the City of Logan. It is a social enterprise that provides training and employment opportunities for culturally diverse women. Women engage in a four-week program and paid employment to discover new spice blends, develop their culinary skills and build confidence.
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Chicken Satay Skewers
Peanut Sauce
500g chicken breast
30g massaman curry paste
1 tbsp curry powder
3 tbsp vegetable oil
2 tsp satay spice mix
40g peanuts, roasted & finely ground
1 tbsp caster sugar
180ml coconut cream
2 tbsp fish sauce
3 tbsp caster sugar
1 tsp chicken stock powder
2 tsp fish sauce
4 tbsp coconut cream
1 tsp chicken stock powder
2 tbsp vegetable oil
1 tsp tamarind paste
Serves 4
To make the chicken satay skewers, cut the chicken into equal strips around 2cm thick. Combine the curry powder, satay spice mix, caster sugar, fish sauce, chicken stock powder, coconut cream and oil in a non-reactive (not metal) dish. Add the chicken and marinate for at least one hour or preferably overnight in the fridge. Soak bamboo skewers in water. Remove chicken from the marinade and thread onto the skewers. Over a medium-high heat, grill the chicken skewers for about 3–4 minutes each side. Serve with peanut sauce. To make the peanut sauce, heat oil in a pan and add the massaman curry paste, frying for 2–3 minutes until fragrant. Add the coconut cream, caster sugar, tamarind paste, chicken stock powder and fish sauce and bring it to a simmer. Simmer for 5–6 minutes until thickened. Taste and adjust the seasoning with more fish sauce or sugar to your taste. Best served at room temperature.
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Hainanese Chicken Rice
If you are a lover of chicken and comfort food, I doubt you will find another dish that celebrates both quite so thoroughly. As well as the traditional ginger and spring onion sauce, Malaysians also serve it with a garlic chilli sauce and kecap manis, a sweet, sticky soy. It’s such a simple meal to make and if you don’t count the poaching time it only takes 20 minutes to put together.
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The Chook
Rice
1.5kg whole chicken
2 tbsp vegetable OR peanut oil
1 clove garlic, bashed
2 cloves garlic, peeled, finely chopped
3cm piece of ginger, sliced and bashed
2 slices of ginger, 5mm thick, bashed
Serves 4
5 spring onions, knotted together
3 cups (600g) jasmine rice, washed, drained in a sieve
2 tbsp shaoxing rice wine*
1 tsp salt
2 tbsp light soy
1 pandan leaf*, fresh or frozen
1 tsp sesame oil
4½ cups (1.125L) chicken stock, from poaching chicken
1 tsp salt 1 tbsp light soy 3 tsp sesame oil
Green Sauce 8 stalks spring onions, finely sliced
Red Sauce
6–7cm ginger, peeled, finely grated
3–4 long red chillies, roughly sliced
2 tsp salt
3 cloves garlic, peeled, roughly sliced
¹⁄ ³ cup (80ml) vegetable OR peanut oil sliced cucumber
¹⁄ ³ cup (80ml) white vinegar ¹⁄ ³ cup (80g) caster sugar ½ tsp salt
1 spring onion, finely sliced 1 tbsp deep-fried shallots* ¼ cup (60ml) kecap manis*
*Available from Asian grocers
Cut the fat surrounding the inner part of the chicken cavity away and reserve for the rice. Stuff all the Chook ingredients into the cavity of the chicken and secure the opening with a short skewer. Lower the chicken into a stock pot that fits it snugly around the sides but is tall enough to allow the chicken to be covered with water. Bring to the boil, cover, and reduce the heat to poach it very gently for 1 hour, so that there is only a slow steady stream of bubbles. Skim any frothy impurities and oil off the surface of the stock as it cooks. Meanwhile, prepare the rub by mixing the soy and sesame oil in a small bowl. To test if the chicken is cooked, lift it by one of the legs and if it pulls away easily where the thigh joins the body it is done. Massage with the rub. Cover and set aside, then bring the stock back to the boil. Boil for 1 hour OR until you’ve reduced the stock by one-third (you’ll need at least 2.5L left). To cook the rice, heat the oil and reserved chicken fat in a large nonstick saucepan over medium heat. When the pieces of fat have shrunk considerably, add the garlic and ginger and sauté until fragrant and slightly golden. Add the rice and stir to toast the grains for a few seconds. Add the salt, pandan and chicken stock, stir and bring to the boil. Reduce to a simmer, cover and cook for about 10 minutes OR until the surface is dotted with pits and no liquid is visible. Reduce to the lowest heat and cook for another 10 minutes, then turn the heat off and rest for 15 minutes before uncovering and fluffing with a fork. Cover and set aside. Blitz all the red sauce ingredients with a blender OR stick blender until smooth. If using a mortar and pestle, pound the chilli and garlic in small amounts, then mix with the vinegar, sugar and salt. Refrigerate. To make the green sauce, combine spring onions, ginger and salt in a bowl. Heat oil in a small saucepan over high heat until smoking — stand back while you pour it over the aromatics to avoid spitting oil. Mix and set aside. This recipe comes courtesy HarperCollins Publishers, Same Same But Different by Poh Ling Yeow.
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Super Food Porridge
Extraction Artisan Coffee Open to the public every day, 7/3375 Pacific Highway, Slacks Creek QLD www.extractionartisancoffee.com.au Extract yourself from the daily grind. Extraction Artisan Coffee is a boutique coffee roastery and cafe located in Slacks Creek. We’re all about encouraging a love and appreciation of speciality coffee and tasty food. Our vibe is relaxed and our staff are friendly. We hope to bring a little joy into your day.
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Porridge
Toasted Coconut
250g banana
50g flaked coconut
125g carrot
To Serve
125g zucchini 250g rolled oats 300ml almond milk 10g chia seeds 3g ground cinnamon
Serves 4
Dragon fruit Fresh blueberries Fresh raspberries Toasted coconut 50ml almond milk
Blueberry Fluid Gel
30ml maple syrup
50g blueberries
150gm porridge mix
60g caster sugar 60ml water 1.5g agar agar
To make the porridge, peel zucchini and banana and place in food processor until fine puree. Add all almond milk and cinnamon and blend until combined. Peel carrot and grate on finest side of grater. Place carrots, chia seeds and oats into container and cover with milk banana mix. Refrigerate for 24 hours. To make the blueberry fluid gel, combine blueberries, sugar and water and bring to the boil. Remove from heat and place in food processor and blend on high. Pass through fine chinois. Return to heat. Adjust measurement of agar to be 1% of the total combined liquid weight. Bring to low simmer, sprinkle agar over top and whisk to combine. Bring to boil for 1 minute to hydrate the agar. Strain into container and allow to set at room temperature. Once set place into food processor and puree until mixture forms a smooth gel. Transfer to a squeeze bottle. To make the toasted coconut, place coconut on tray lined with baking paper. Set oven to 140°C. Place in oven for 10 minute bursts, stirring every 10 minutes to ensure even colouration. Coconut should be light to medium golden. To serve, place porridge mix into saucepan over medium heat and stir in maple syrup and almond milk. Once heated pour into serving bowl, drizzle with blueberry fluid gel and garnish with dragon fruit, coconut and fresh berries.
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Spaghetti Puttanesca
In the ‘90s this was practically the only pasta I ate. This truly is a dish with a colourful personality, feisty with the strong flavours of anchovy, capers, olives and chilli. I also love it because it’s a very economical dish to make, using preserved ingredients I always have in the fridge. I like to add some lemon zest and juice at the end to freshen what can otherwise end up being an assault of salt!
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Ingredients
Serves 4
6 small or 5 medium–large vine-ripened tomatoes
1 tsp dried chilli flakes
¹⁄ ³ cup (80ml) extra virgin olive oil
3 tbsp cooking salt
4–5 anchovy fillets, roughly chopped
500g spaghetti
3 cloves garlic, peeled, finely sliced
1 tsp lemon zest
1–2 tablespoons capers or halved caper berries
1 tsp lemon juice (optional)
6–7 black olives, pitted and roughly chopped
5L water
¼ cup chopped flat-leaf parsley, plus extra for serving
To peel the tomatoes, remove the stems and score around the middle of each tomato. Place the tomatoes in a pot or bowl and submerge them completely in freshly boiled water then weigh them down with a small plate and allow to sit for 15 minutes. Drain and rinse with cold water before handling and the skins should slide off with ease. Roughly chop and set aside. Heat the olive oil and the anchovy fillets in a medium non-stick frypan over medium heat until the anchovies have dissolved into the oil. Add the garlic, capers and olives and sauté for about 10 seconds until the garlic is fragrant but not coloured. Add the peeled tomatoes and chilli and simmer for 10 minutes OR until reduced and thickened. Turn off the heat and cover. To cook the pasta, bring the water and salt to the boil in a large pot. As a rule it’s usually 1 tablespoon of salt per litre of boiling water but the sauce in this dish is salty enough. Add the spaghetti and as soon as it slumps, push the exposed portion into the boiling water and stir immediately to prevent the pasta from sticking together. Agitate the pasta vigorously for about 10 seconds then boil for around 10 minutes OR until the pasta feels ever so slightly undercooked to the bite. Immediately fish out with tongs and toss into the sauce. Return the pan to high heat and cook for about 5 seconds more after it starts to bubble so the sauce thickens slightly. Remove from the heat and add the lemon zest and juice, and parsley then toss and garnish with more freshly chopped parsley before serving. Al dente (to the tooth) pasta — time is of the essence if you want to achieve perfectly al dente pasta so don’t worry about draining it. Fish the pasta out of the boiling water and drop it straight into the sauce. It took me ages to be convinced that the residual starchy water actually does help thicken the sauce and coat the pasta beautifully, making each bite superbly flavourful. You can also do away with the old trick of adding oil to the boiling water to prevent sticking – agitating the pasta at the beginning of the cooking process will do the job better. Oiling will also prevent the sauce from sticking to the pasta! This recipe comes courtesy HarperCollins Publishers, Same Same But Different by Poh Ling Yeow.
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Chicken Confit with panko & sesame crumbs, Charred asparagus &
toasted hazelnut jus
Cochrane Poultry Farm Stockleigh Farm with contractual arrangements with Ingham’s Chickens Since 1979, the Cochrane family has grown chickens for Australia’s leading poultry producer and brand, Ingham’s — Heart of the table, expanding to a free range chicken production system ten years ago. Grant and Lucy Cochrane put animal welfare standards and strict biosecurity measures first to ensure flock health is optimised. Under contractual agreement with Ingham’s, regular auditing is done by the RSPCA and the Free Range Egg and Poultry Association (FREPA). These audits ensure animal welfare and operational excellence providing consumers access to a quality protein that is affordable, healthy, consistent in taste and easy to cook with.
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chicken Confit
Crumbs
10 thyme sprigs, leaves picked
½ sheet puff pastry
2 tsp sea salt
1 tbsp sesame seeds
5 rosemary sprigs
1 tbsp panko crumbs
12 whole black peppercorns
Vegetables
6 dried fennel seeds lightly crushed 2 bay leaves, crushed 5 garlic cloves, finely chopped 2 chicken thighs
Serves 2
6 asparagus spears 1 bunch broccolini 80g blanched peas
2 parts light olive oil, enough to cover thighs 1 part hazelnut oil (optional)
This dish will require a day’s preparation before plating To prepare the chicken confit, take 500ml brown chicken stock reduced with roasted hazelnuts — passed through fine strainer. Add a handful crushed and roasted hazelnuts for the chicken reduction. Using a mortar and pestle, crush 2 teaspoons of sea salt with the thyme, rosemary peppercorns and fennel seeds. Press bay leaves and garlic into the fleshy side of the chicken and dry rub the skin with thyme, rosemary & salt. Cover and chill overnight to infuse. The next day, preheat oven to 140°C. Rinse chicken under cold water and pat dry with paper towel. Place in a small roasting pan and cover with oil. Place pan over low heat until small bubbles appear on the surface (don’t let it boil), then transfer to the oven. Cook for 2 hours or until chicken is cooked through and is no longer pink. Set aside to rest. To make the crumbs, cook the puff pastry in oven as instructed by manufacture. Slightly over-cook the pastry but not to colour it too dark (very golden brown is what we are looking for). At the same time, in an oven, toast the sesame seeds and panko crumbs separately. They will all colour and cook at different times so be sure to keep an eye on the oven here. Once coloured leave aside and let cool. In a blender break up the puff pastry and turn into fine bread crumbs, about the same size of the panko crumbs. Once satisfied — combine all ingredients with little sea salt to taste if desired. To prepare the vegetables, wash dry and trim broccolini and asparagus. Lightly toss individually through olive oil and salt and pepper. Pick and cook peas in boiling water for 1 minute (chill & reheat when needed), frozen peas can be substituted. When ready to serve, preheat oven to 200°C. Remove chicken from oil and place in a roasting pan. Bake for 15–20 minutes until the chicken is crisp and golden. While the above is in process on a very hot pan or BBQ flattop, add asparagus and broccolini to cook turning regularly. We are looking for a nice charred colour — golden brown to char. Careful not to overcook. Set aside to stay hot when ready. In a pre-heated pot of simmering seasoned water add peas to heat-drain and place in bowl. Remove chicken from oven — pat excess oil with paper towel. On plate place 1 tablespoon of crumb onto plate. Overlapping crumbs place 1 chicken thigh confit on plate on top of or beside the crumbs. Arrange vegetables as your creativity desires then finish with 1–2 tablespoons of chicken reduction to finish.
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Neil’s Cabbage & Parmesan Slaw
This is a brilliantly simple recipe I nicked from Neil Perry. It makes for an excellent side dish to have with any grilled meat — refreshing and decidedly moreish.
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Ingredients
Serves 4
250g cabbage leaves ⁄³ cup (60g) parmesan cheese, finely grated
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½ cup mint, finely shredded ½ cup flat-leaf parsley, finely shredded 2 tbsp lemon juice 2 tbsp olive oil
Starts with the cabbage leaves with hard stalks and centres sliced away and discarded, shredded as finely as possibly. Combine all the ingredients in a large bowl and gently mix with clean hands. Serve immediately. This recipe comes courtesy HarperCollins Publishers, Same Same But Different by Poh Ling Yeow.
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Amuse Bouche Mushroom soup
infused with truffle oil
Costa North MacLean, wholesaler Australia-wide www.costagroup.com.au Costa is the largest grower, packer and independent marketer of farm fresh quality mushrooms in Australia. Supplying Agaricus Mushrooms in white and brown varieties, including the small dense and subtly flavoured white button mushrooms, which are picked in their first stages of growth. All mushrooms grown are naturally low in GI and gluten free, contain no fat, cholesterol or salt and are full of vitamins, minerals and antioxidants.
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Ingredients
Serves 8
1 tbsp olive oil
1L good quality chicken stock (or vegetable stock)
1 garlic clove, peeled and crushed
200ml pouring cream
2 small golden shallots finely diced
Small sprig of thyme
300g swiss brown mushrooms, chopped finely
Sea salt and cracked pepper
30g butter
1 medium potato, peeled and roughly 1cm dice
Store bought truffle oil to drizzle on top
Place butter and olive oil in a large soup pot and heat. Sweat finely diced golden shallots, thyme add garlic and chopped mushrooms until tender. Add the diced peeled potatoes and stock pot so it just covers potatoes. Cook until potatoes are tender. Add cream — simmer for a further 5 minutes. Using a stick blender, blend all ingredients until smooth and creamy. Serve soup garnished with a drizzle of store bought truffle oil.
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Law Meen
This next noodle dish is in what I call the ‘food cuddles’ genre — soft, slippery, gruelly contentment in a bowl. Funnily enough, I’ve only made these a few times myself because they are dishes I love to eat when I go home to visit my mum and great aunty Kim. I guess you always want to reserve the right to play the helpless child — even at age 39.
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Ingredients
Serves 4
¼ cup (60ml) water
2L neutral chicken stock OR store-bought Asian-style chicken stock
2 tbsp vegetable oil
500g hokkien noodles
2 cloves garlic, peeled and finely chopped
2 eggs, lightly whisked
300g boneless chicken thighs, diced into 1cm pieces
¼ tsp white pepper
250g prawn meat, diced into 1cm pieces
1 bunch choy sum*, sliced in half
1 tbsp cornflour
150g fish cake OR fish tofu*, sliced into 3mm pieces
1 tbsp fish sauce salt, to taste ¼ cup (60ml) black Chinkiang vinegar*, to serve (optional)
*Available at Asian grocers. Choy sum is also available at some supermarkets and greengrocers.
Mix the cornflour with the water in a small bowl and set aside. In a large heavy-based non-stick pot, heat the oil over medium heat and saute the garlic until it begins to turn golden. Add the chicken, prawn meat and fish cake and stir-fry for about 2 minutes OR until the chicken is cooked through. Add the chicken stock and hokkien noodles, bring to the boil then stir in the eggs. Add the fish sauce, white pepper and cornflour mixture, stir well and boil for about 10 seconds until the soup is slightly thickened, then add salt to taste. Add the choy sum just before serving, stir and cover. Serve hot in individual bowls with black Chinkiang vinegar on the table for guests to help themselves — about 1 teaspoon per serve OR to taste. Mix the vinegar into the soup just before eating. The vinegar is traditional but an acquired taste. This recipe comes courtesy HarperCollins Publishers, Same Same But Different by Poh Ling Yeow.
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Strawberry Ricotta Honey Tart
Bee All Natural & Organic Honey Situated in Regents Park, selling online wholesale and retail 0412 850 065 | info@beeallnatural.com.au | www.beeallnatural.com.au Be All Natural & Organic Honey produces untreated, unheated filtered honey and honeycomb resulting in outstanding quality and taste. Purchase standard glass or plastic container packaging for 500g and 1kg online. Small gift jars and other size containers available upon request. Its South-East Queensland hives produce premium quality honey as the bees’ foraging areas are carefully assessed to ensure they are chemical free.
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Pastry
Sauce
1½ cup plain flour
2 shots Beenleigh Rum
125g butter chilled cubed
150g honey
¹⁄ ³ cup caster sugar
80g butter chilled cubed
1 egg yolk
Topping
1 tbsp water Pinch salt
Filling
Serves 6
1 punnet strawberries Honeycomb (if desired) Mint
500g ricotta ½ lemon zest and Juice 1 egg Pinch salt
To make the pastry, combine flour, sugar and butter cubes in a food processor until a fine breadcrumb consistency. Add egg yolk, water, and salt, process until just combined. Remove from processor and knead until smooth, roll into a disk and refrigerate for 30 minutes, preheat oven to 160°C. After 30 minutes unwrap roll out until 3mm thick. If using individual pans, cut dough larger than the shape of the pan. Lie the pastry over the tin and press in lightly with hands. Return to the fridge for 15 minutes. Place baking paper on top and fill with baking beans or uncooked rice. Cook at 150°C for 15 minutes. Remove and allow to cool. To make the filling, combine all ingredients mix until smooth and combined. Add mix into tart shells and bake at 150°C for 12 minutes. To make the sauce, put rum in a pan and heat, be sure to burn off alcohol. Add honey, bring up to a simmer. Remove from heat and whisk in butter cubes one at a time until melted. To serve, once tarts have cooled, top with half strawberries, drizzle with sauce and finish with mint leaves.
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Dark Hokkien Noodles
This is a dish my mum and Great Aunty Kim cook a lot for Sunday lunch or for big family get-togethers. There is always a big dish of this in the middle of the buffet table because the little ones love it. This is best eaten hot when the sauces haven’t been completely soaked up by the noodles, giving them a delightfully slippery texture.
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Ingredients 2 tbsp vegetable oil 2 cloves garlic, peeled, finely chopped 250g pork neck/shoulder OR chicken, finely sliced 100g fish cake, sliced into 5mm thick pieces* (optional) 10 medium prawns, shelled, deveined and halved lengthways 500g hokkien noodles
Serves 2
½ medium cabbage, cut into 1cm slices OR equivalent amount of Chinese cabbage (wombok), choy sum OR bok choy, sliced into 4cm pieces ¼ cup (60ml) thick (caramel) soy sauce* 2 tbsp oyster sauce 1 tbsp light soy sauce 2 cups (500ml) chicken stock OR water
In a medium wok or large frypan heat the oil over high heat and sauté the garlic for a few seconds until slightly golden. Add the pork, fish cake and prawns and stir-fry until cooked through, then add the cabbage and stir-fry for a further 2 minutes. If using a finer Asian green like choy sum instead of cabbage, add at the end while the noodles are simmering so they are not overcooked and retain a nice crunch. Add the caramel soy, oyster sauce, light soy, noodles and chicken stock OR water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately portioned into individual bowls or on a large platter to share. *Fish cakes and thick soy sauce are available from Asian grocers. Fish cakes are found in the fridge or freezer section. Thick soy is also called caramel soy but is different from kecap manis or dark soy. This recipe comes courtesy HarperCollins Publishers, Same Same But Different by Poh Ling Yeow.
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Salad of roast cherry tomatoes, garlic salt flatbreads
with overtones of tabbouleh
Soul merchandise Logan Central manufacturer, wholesale and retail produce available at local markets 0401 029 001 | soulmerchandise@gmail.com | www.soulmerchandise.com.au Soul Merchandise is a manufacturer and wholesaler of herbal seasonings, herbal and fruit sauces, herbal and smoked honeys and special herbal cosmetic blends. Its herbal seasonings are hand blended and crushed using wild and organic grown herbs, sourced from the best farms and suppliers and then matched to bring together the desired flavour profile. All products are made to order. The nature of the products provides for a shelf life of up to 12 months with no refrigeration.
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ingredients
Serves 4
20 cherry tomatoes cooked in oven at 65°C for 20 minutes
¼ cup lemon juice
240 grams of good quality feta cheese — roughly broken
2 tbsp olive oil
12 pitted green olives chopped 12 charred onion hearts or cups Garlic salt 1 Lebanese flatbread toasted in oven on low heat until crunchy with oil and garlic salt 4 cup of Babaganoush (see recipe below)
¼ cup Greek style yoghurt ½ tsp sweet paprika Olive oil, sweet paprika to finish Pinch of sea salt and cracked pepper
Tabbouleh ¾ cup burghul (cracked wheat), rinsed 3 cups fresh flat-leaf parsley leaves, chopped ¾ cup fresh mint leaves, chopped
8 tbsp of tabbouleh (see recipe below)
3 medium tomatoes, finely chopped
Babaganoush
1 small white onion, finely chopped
Olive oil to cover eggplants for cooking
2 tbsp olive oil
2 large (500g each) eggplants
¹⁄ ³ cup lemon juice
2 garlic cloves, crushed
Pinch of sea salt and cracked pepper
2 tbsp tahini
To make the babaganoush, generously rub olive oil over eggplant and place on a flat grill set to a medium to high heat. Pierce each eggplant 4 or 5 times with a skewer or sharp knife. Cook, turning occasionally, for 10–12 minutes or until charred and softened. In a bowl cover with cling wrap to sweat and cool for 60 minutes. Trim ends from eggplants. Remove and discard skin. Roughly chop flesh. Place in a strainer or colander set over a bowl. Stand for 10 minutes to drain. In a food processor blend eggplant, garlic, tahini, lemon juice, yoghurt, oil and paprika until smooth. Season with salt and pepper. Spoon into a bowl. Drizzle with oil and sprinkle with paprika. To make the tabbouleh, place burghul in a bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out water with a metal spoon. Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine. Place oil and lemon juice in a screw-top jar. Secure lid. Shake to combine. Drizzle over tabbouleh. Season with salt and pepper. Toss to combine. To serve, leave the tabbouleh until last. Using a tablespoon, dollop a generous amount of babaganoush onto plate. Using the underneath part of spoon quickly make one quick movement with your hand and spread the babaganoush across plate. Arrange them on top or near to the babaganoush. Keep the colours complementary and the ingredients close but not touching each other. Arrange the remainder of ingredients and allow your creativity to come out. Break crispy flatbread into uneven pieces and stand them upright in salad. Once you have arranged the remainder of ingredients, gently sprinkle the tabbouleh over the salad to achieve your desired result.
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Poh’s Chilli Tofu & Asian Mushrooms
in Garlic Oyster Sauce
Kenon Corporation Pty Ltd 2 Belair Close, Park Ridge South www.greenbankmushrooms.com.au Kenon Corporation supplies a fresh variety of mushrooms, including oyster, enoki, shiitake, king oyster, shimeji and swiss browns. Mushrooms are sold at local fruit and vegetable groceries throughout the City of Logan. Alternatively, you can purchase a do-it-yourself mushroom kit that has no manure or smell. It’s great fun for the kids, good for your health and an easy way to grow shiitake or oyster mushrooms.
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ingredients
Sauce
2 shallots, thinly sliced ¾ cup rice bran oil
5 cloves garlic, peeled, chopped
Tofu OR pakchoi
¹⁄ ³ cup olive OR rice bran oil
Mixture of enoki, shiitake, shimeji and oyster mushrooms
½ cup Megachef oyster sauce
Serves 2
¼ malt vinegar
Long red chillies, sliced (add to taste)
I’ve not given precise measurements for much of this recipe because it’s totally up to you what vegetables or mushrooms you like and in what ratios. To make crispy shallots, combine the shallots and oil in a small saucepan and place over a medium heat. When the oil heats up and the shallots start to sizzle, reduce the heat a little and watch them fry until golden brown. Immediately scoop them up with a sieve and drain on paper towel. To make the sauce, combine garlic and oil in a small saucepan over a medium heat and saute until just golden, then remove from heat immediately. Cool for about 10 minutes, then combine with the oyster sauce and malt vinegar in a clean glass jar. Shake until mixed. Bring a large saucepan of water to the boil. Throw in all the mushrooms and vegetables, then immediately scoop them out with a spider so they don’t overcook and the vegetables remain crisp. Drain well in a colander or even a salad spinner, then transfer to a medium mixing bowl. Add enough sauce to coat the vegetables and mushrooms well. Sprinkle the fried shallots on top and serve immediately.
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Monkey Tree’s
Organic Ginger Beer
Monkey Tree Monkey Tree Brewing Co 30 Compton Road, Underwood QLD 4119 monkeytreemicrobrewery@gmail.com | www.monkeytree.com.au Monkey Tree is a microbrewery that gives beer lovers real choice using the freshest ingredients. Over 5,000 years of brewing has taught us how to make a drink that brings so much joy to so many people. Jump on board and get a little monkey into ya!
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Ingredients
MAKES 25L
1kg fresh ginger (chopped or ground)
25g cinnamon
1.2kg organic honey
1 tbsp of vanilla extract
500g lactose (optional)
1 vanilla bean (pods cut open)
1kg rice malt syrup
1 tsp of cloves
500g cane sugar
28g brewer’s yeast
2kg dark brown sugar
Wash and clean ginger. Cut off woody bits or bad looking ginger skin. Chop finely or grind ginger saving any juices. Add 5L of water to a large pot and bring to the boil. Add the fresh ginger. After a few minutes add the honey, rice malt syrup, cinnamon, vanilla bean (not extract), cane and brown sugars. If using lactose (which creates a creamier head on your beer) add it now. Replace the lid and bring to a very soft boil, stirring occasionally for approximately 30 minutes. After 30 minutes add the cloves and vanilla extract to the pot and boil for another 5 minutes. Turn off the heat and leave to cool for 15 minutes and then add the contents of the pot to a large fermenter. Fill the fermenter with cool water until the total contents of your fermenter reaches 25L. Using a thermometer wait until your brew hits around 18°C to 22°C and pitch your yeast stirring well at the same time to ensure plenty of air is given to the yeast as it enters your wort. If possible ensure that your brew is kept between 12°C and 25°C for 14 days to ensure that all fermentable sugars are turned into alcohol. If your yeast is fresh and your temperatures are kept at the right levels you can expect an alcohol level of around 6.0 to 6.5%! For an accurate reading please use a hydrometer available at any homebrew store. To prepare for the bottling or kegging stage, add the juice of 1 lime and 1 lemon to a small measuring jug and share evenly with all bottles or if kegging, add all to a keg. Transfer your finished wort through a strainer (filter of some sort) to a keg or bottles for carbonating. If using bottles, add 3.5g of sugar to each stubbie and leave at room temperature for 2 weeks before chilling and drinking. If kegging, chill your full keg close to 0°C and raise your pressure to 35psi for 2 days and check every 12 hours until you get it to your desired level of carbonation.
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Food Encounters IN THE
City of Logan Beenleigh Early Bird Markets
Extraction Artisan Coffee
The best place for delicious food with farm-direct produce and a huge range of gourmet breakfast stalls and a wide selection of flowers, arts, clothing; and handmade gifts.
Extract yourself from the daily grind at a boutique coffee roastery and cafe located in Slacks Creek. It’s all about encouraging and indulging a love and appreciation of speciality coffee and tasty food.
Yarrabilba Sunrise Markets The sunrise farmers markets are held on the first and third Sunday of each month offering a variety of fruit and vegetables, dairy products, baked goods and organic foods.
JIMBOOMBA Mondaze The Mondaze team offers amazing coffee, ridiculous milkshakes, super fresh smoothies and acai bowls, which avid customers sometimes travel hours to enjoy.
Monkey Tree Brewery Located in Underwood, Monkey Tree Brewery is a microbrewery with more than 170 varieties brewed onsite, made from the finest natural and locally sourced ingredients. There’s bound to be a beer or two that takes your fancy. Why not visit us for a tasting?
Eats and Beats Eats and Beats Urban Food Truck and Music Pop Up Series is held on the last Friday of every month. It provides foodies with the latest dining experience and offers a delicious selection of culinary delights. To find the next location visit www.facebook.com/ EatsandBeatsLogan
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St Coco in Daisy Hill St Coco cafe at Daisy Hill has a menu that features hearty creative meals accompanied with specialty coffee. Also on offer are fresh pastries, vegan options, raw treats and gluten free offerings.
Slitti Chocolate and Coffee Slitti offers gourmet coffee and multiple award winning artisanal Italian chocolate of uncompromised quality. It’s handmade in Tuscany by World Champion Chocolatier Andrea Slitti.
The White House of Waterford The White House of Waterford is a premium dining experience for foodies wanting authentic menus inspired by cuisines from around the world, delivered with great service.
Midnight Blue Restaurant The ethos of Midnight Blue is to combine real traditional Italian food with French fusion. With Italian born, French trained, Michelin starred chef Maria B Mura on board, Midnight Blue is fine dining at its best.
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