Summer Entertaining SHARE THIS COOKBOOK
Lite Bites 04
Party Starters Plates to Share 10
Satay and Coconut Chicken Breast Skewers with Green Apple Coleslaw and BBQ Kipfler Potatoes
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16
Pulled Pork and Mushroom Sliders
11
Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad
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17
12
07
Crispy Coconut Chicken Strips with Avocado Coriander Dip
13
Garden Pizza
Prawn and Lime Sliders
Marinated Mushroom Tabbouleh Salad
Tenderloins in Lemongrass, Chilli and Coconut Flavours with Cucumber Salad
Cannoli with Ricotta Cream
35
Prawn and Pomegranate Salad with Candied Peanuts
30
Za’atar Crusted Lamb Cutlets with Freekeh Tabbouleh
25
Spiced Mushroom and Avocado Tostadas
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29
24
19
BBQ Beurre Bosc Pears with Vanilla Seared Scallops
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23
18
Sides and Salads Summer Treats
Jerk Chicken Drumsticks with Pineapple Chilli Salsa and Coconut Basmati Rice
Chicken and Mushroom Tacos
Basil Ricotta Tartlets with Smoked Trout
Satay Fish Bites
22
BBQ Chicken Pizza
Crispy Pancetta Cups with Fresh Pear, Rocket and Raisin Salad
On the Grill
Pear and Blue Cheese Terrine
36
Ricotta and Honey Semifreddo with Mango and Watermelon Salad
Asian Pear Slaw
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37
ZOOSH Lemon and Herb Rice Salad
Mini Baked Lemon and Blueberry Ricotta Cakes
Lite Bites Sunny days call for lighter meals that will satisfy but not weigh you down. These light bites make the perfect lunch or quick snack for the warmer months.
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Satay and Coconut Chicken Breast Skewers with Green Apple Coleslaw and BBQ Kipfler Potatoes PREP: 15 MINUTES
COOK: 20 MINUTES
SERVES: 4
Recipe by Lilydale freerangechicken.com.au
INGREDIENTS
METHOD
CHICKEN SKEWERS
CHICKEN SKEWERS
2 x 300gm Lilydale Free Range Breast Skewers
1. Preheat oven to 160° fan forced (180°C conventional). Cook Lilydale Breast Skewers as per instructions on pack. Set chicken aside on a plate covered with foil.
LITE BITES
KIPFLER POTATOES
KIPFLER POTATOES
400gm kipfler potatoes, washed, halved lengthways
4
GREEN APPLE COLESLAW
1. Preheat a barbecue or chargrill pan to mediumhigh heat. Lightly spray the potatoes with olive oil, sprinkle with ground coriander and season with salt and pepper.
1 granny smith apple, cored, quartered, cut into matchsticks
2. Cook for 10 to 15 minutes, or until charred and cooked through.
1 tsp ground coriander
¼ green cabbage, finely shredded
GREEN APPLE COLESLAW
2 green onions, thinly sliced 1 Tblsp currants 1 Tblsp finely shredded mint leaves, keep some mint sprigs aside to serve
1. For the coleslaw, in a medium bowl combine apple, cabbage, onions, currants, mint, lemon juice and mayonnaise. Serve skewers with potatoes and coleslaw, garnished with mint sprigs.
1 Tblsp lemon juice 2 Tblsp whole egg mayonnaise
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Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad PREP: 30 MINUTES
COOK: 10 MINUTES
SERVES: 4
Recipe by The Dairy Kitchen legendairy.com.au
INGREDIENTS
METHOD
MIDDLE EASTERN LAMB MEATBALLS
MIDDLE EASTERN LAMB MEATBALLS 1. Mix together all the meatball ingredients in a large bowl and knead until sticky using clean hands.
400g lean minced lamb LIGHT BITES
¼ cup breadcrumbs
2. Shape the mixture into meatballs, lightly spray with oil and grill on a preheated barbecue or in a frypan until cooked through.
1 egg 2 tablespoons milk or buttermilk
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1 tablespoon sesame seeds
3. Serve warm meatballs and carrot salad drizzled with chickpea yoghurt.
1 teaspoon Moroccan spice mix
CARROT SALAD
Oil spray, for cooking
1. To make the salad, combine all ingredients together in a bowl and stand for 5 minutes.
CARROT SALAD 2 carrots, peeled and grated
CHICKPEA YOGHURT
¼ cup currants, soaked in boiling water for 5 minutes, drained
1. Blend all the ingredients in a food processor or blender until smooth.
2 tablespoons chopped toasted pistachios
TIPS & HINTS Pepita, sesame or sunflower seeds add a great crunch to the salad.
2 tablespoons lemon juice ½ teaspoon finely grated lemon rind
The meatball mixture can be made into burgers if desired. Try serving leftover meatballs, salad and yoghurt in a pita pocket for lunch.
CHICKPEA YOGHURT 1 cup chickpeas, drained and rinsed 1 cup Greek style natural yoghurt ¼ teaspoon ground cumin 1 tablespoon roughly chopped fresh mint
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Satay Fish Bites PREP: 40 MINUTES
COOK: 20 MINUTES
MAKES: 24
Recipe by Everyday Delicious Kitchen everydaydelicious.com.au
INGREDIENTS
METHOD
FISH BITES
FISH BITES
500g rockling fillets, roughly chopped
1. PLACE the first 10 ingredients in a food processor and blend until just smooth. Don’t over-mix.
¼ cup finely chopped coriander LITE BITES
¼ cup KRAFT Crunchy Peanut Butter
2. SHAPE tablespoons of the mixture into balls and flatten slightly. Lightly dust in flour, shaking off excess. Chill for 15 minutes.
3 spring onions, finely chopped 1 stem lemongrass, finely sliced
2 cloves garlic, crushed
3. HEAT oil in a frypan and shallow fry fish bites, in batches, over medium heat for 5 minutes or until golden and cooked through. Drain on paper towel. Place on an oven tray and keep warm in the oven.
1 tablespoon red curry paste
SATAY SAUCE
1-2 red birds eye chillies, seeded and finely chopped 6
2 teaspoons fish sauce 2 kaffir lime leaves, spine removed, finely shredded, optional Flour, for dusting Oil, for shallow frying
SATAY SAUCE ½ cup KRAFT Crunchy Peanut Butter, extra ½ cup coconut milk ½ cup water
1. TO MAKE the satay sauce, combine peanut butter, coconut milk, water, chilli and extra curry paste in a small saucepan over low heat and stir until smooth and heated through. 2. ADD extra water if required to thin the sauce. Serve fish bites with satay sauce, garnished with coriander.
TIPS & HINTS Prepare the lemongrass by removing and discarding the green part of the stem, only use the more tender white part.
1 red birds eye chilli, extra, finely shredded 1 tablespoon red curry paste, extra Coriander leaves, for garnish
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Crispy Coconut Chicken Strips with Avocado Coriander Dip PREP: 20 MINUTES
COOK: 20 MINUTES
SERVES: 6
Recipe by Lilydale freerangechicken.com.au
LITE BITES
INGREDIENTS
METHOD
COCONUT CHICKEN STRIPS
COCONUT CHICKEN STRIPS
1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Breast Fillets, cut into 2cm wide strips
1. Preheat the oven to 200°C. Place chicken breast on a cutting board and cut into long 2cm wide strips. Season chicken breast with salt and pepper.
¼ tsp sea salt
2. Slice each half into vertical tenders (about 2cm wide strips).
⅛ tsp ground black pepper ½ cup white rice flour 2 large eggs 2 tblsp water
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1 ½ cups panko bread crumbs ½ cup unsweetened shredded coconut 1 cup vegetable oil
AVOCADO CORIANDER DIP 1 large avocado ½ bunch coriander 1 spring onion, chopped 1 garlic clove, peeled 2 limes, juiced ½ teaspoon sea salt
3. Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl. 4. Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture. 5. Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken. 6. Heat olive oil in a large skillet over medium-high heat. Fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown. 7. Transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through. 8. Serve immediately, with avocado dip.
AVOCADO CORIANDER DIP 1. To make avocado coriander dip, place all ingredients in a food processor and blend until smooth.
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Creating a Cheese Platter 1
PARTNER FEATURE
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5
MATCH IT UP Serve the accompaniment next to or scattered over the cheese that it matches.
GIVE VARIETY Think about the textures as well as the flavours to offer variety in the selection.
MAKE IT VISUAL Choose cheeses with different shapes, colours and sizes for visual impact.
MAKE THE CUT 2
Cut whole wheels of cheese in half or take a wedge out so guests don’t feel intimidated.
KEEP IT SIMPLE 4
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Brought to you by The Dairy Kitchen legendairy.com.au
Keep your accompaniments simple – they should enhance, not overpower, your cheese selection.
DON’T MIX IT UP Provide a different knife for each cheese to prevent mixing flavours.
Party Starters Summer signals the start of the entertaining season. Be ready to get the party started with these tasty bites that will be delicious with (or without) a glass in hand!
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Pulled Pork and Mushroom Sliders PREP: 15 MINUTES
COOK: 4 HOURS
MAKES: 24
Recipe by Power of Mushrooms powerofmushrooms.com.au
PARTY STARTERS
INGREDIENTS
METHOD
1kg pork scotch fillet, trimmed
1. Preheat oven to 150°C fan-forced. Season pork. Heat a large frying pan over high heat until hot. Add 1 tablespoon oil and pork, cook for 5 minutes, turning until all sides are browned.
2 tbs olive oil 375ml chicken stock 2 tbs sriracha chilli sauce ½ cup hoisin sauce 400g button or cup mushrooms, sliced
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1 cup whole egg mayonnaise 2 Lebanese cucumbers 2 carrots 1 cup coriander leaves 24 small brioche buns, halved, warmed
2. Remove to a small greased roasting pan. Combine the stock, hoisin sauce and half the sriracha. Pour over the pork. Cover tightly with baking paper and 3-4 layers foil. Cook, for 2 ½ hours or until pork is very tender. Stand covered for 20 minutes. 3. Meanwhile, heat the frying pan over high heat until hot. Add remaining oil and the mushrooms, saute 3-5 minutes until light golden. Combine the remaining sriracha with mayonnaise. 4. Use two forks to shred the pork, leaving in the stock mixture. Stir in the mushrooms. Cut the cucumber and carrots into matchsticks. Add coriander and toss to combine. 5. Spread bun bases with sriracha mayonnaise. Top with salad then a pile of pork and mushroom mixture. Secure the bun top and serve.
TIPS & HINTS Sriracha is a Thai chilli sauce available from supermarkets and Asian grocery stores. Mixture will make 24 sliders or 10 burgers.
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Crispy Pancetta Cups with Fresh Pear, Rocket and Raisin Salad MAKES: 12 Recipe by Australian Pears rediscoverthepear.com.au
PARTY STARTERS
INGREDIENTS
METHOD
12 slices thinly sliced hot pancetta (rounds)
1. Preheat oven to 180°C.
3 ripe Packham’s Triumph pears, finely diced ½ cup baby rocket leaves ¼ cup seeded raisins
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2 tablespoons fresh lemon juice Shaved parmesan for garnish
2. Using a small muffin pan, place one round of pancetta in each cup of the muffin tin. Bake until pancetta turns golden, about 15 minutes. 3. Using a fork, immediately transfer to a paper towel to drain; cool completely. 4. Just prior to serving mix the salad together in a small bowl, combine pear and juice immediately after cutting the pear to avoid discolouring. Toss through the rocket and raisins. 5. Fill each cup with the salad just before serving and garnish with shaved parmesan.
TIPS & HINTS The pancetta cases can be made ahead of time.
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Basil Ricotta Tartlets with Smoked Trout PREP: 15 MINUTES
COOK: 10-12 MINUTES
MAKES: 16
Recipe by The Dairy Kitchen legendairy.com.au
PARTY STARTERS
INGREDIENTS
METHOD
1 sheet butter puff pastry semi-thawed
1. Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray.
160g fresh ricotta 1 tablespoon shredded fresh basil, plus extra small leaves to serve 1 teaspoon finely grated lemon rind
2. Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly.
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1-2 tablespoons milk
3. Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato.
160g mixed coloured cherry tomatoes, thinly sliced
4. Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through.
2 tablespoon olive oil
5. Meanwhile, pat capers dry with paper towel. Heat oil in a small saucepan over medium-high heat, add capers and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel.
¼ cup baby capers, well-drained (optional) ½ whole smoked trout, skin and bones discarded, flesh flaked
6. Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperature.
TIPS & HINTS Swap the trout with smoked salmon if it is more to your taste. This recipe is equally delicious if you leave the trout off altogether, for a vegetarian option. If you are feeding a crowd, this recipe is easy to double or triple.
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BBQ Beurre Bosc Pears with Vanilla Seared Scallops SERVES: 4 Recipe by Australian Pears rediscoverthepear.com.au
PARTY STARTERS
INGREDIENTS
METHOD
4 ripe beurre bosc pears
1. Slice the pears across the widest part into 15mm slices, each pear should cut three slices, the remaining pear is for the cook to enjoy!
Juice of 1 lemon 24 large scallops, roe on 1 teaspoon vanilla sea salt ½ teaspoon white pepper
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1 tablespoon olive oil 2 tablespoons cold butter
2. Place the slices in a bowl and toss with the lemon juice and water to cover to prevent browning. When ready to serve, pat the pear slices dry with kitchen paper, also pat dry the scallops. 3. Toss the pear slices in olive oil. Place onto the griddle of a heated BBQ and cook till golden 4. Dip the flat sides of the scallops in the vanilla salt and white pepper. Heat a non stick large pan; add the olive oil and then the scallops. Cook for 1 minute on each side. 5. Remove the pan from the heat and add the butter, as it melts basting the scallops with the butter and oil. Remove from the pan and set aside. 6. To serve place scallops next to the pear slices, drizzle with any remaining butter. Garnish with lemon.
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Choose the Right Pear for the Season! 1
PACKHAM’S TRIUMPH
WILLIAMS’ BON CHRÉTIEN
Known for its delicious rich flavour, the Packham makes a great snack and is perfect for baking, poaching and salads. Available May to January and is medium to large in size.
Medium in size and famous for its yellow colour, the Williams is available from mid January to May and ideal as a snack, for poaching, baking and salads.
2
PARTNER FEATURE
BEURRÉ BOSC 3
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5
The Beurré Bosc is available from March to November and is a medium to large pear. Sweet and juicy, it’s one of the best all-rounders for cooking and great in salads.
CORELLA / FORELLE 4
The Corella pear is available from April to the end of October, small to medium in size and delicious eaten fresh or in a salad.
RED ANJOU
WINTER NELIS
The Red Anjou has a white, fine textured flesh with a mint after taste, making it great for salads. It’s medium in size and available from April to November.
Small to medium in size, the sweet flavour of the Winter Nelis makes it perfect for cooking, bottling or simply eating fresh. Available from March to November.
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Brought to you by Australian Pears rediscoverthepear.com.au
Plates to Share The warmer months are the perfect time to gather friends and family around to share a feast. These recipes are ideal for sharing and will have you covered for all occasions - helping you on your way to effortless entertaining!
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BBQ Chicken Pizza PREP: 25 MINUTES
COOK: 10 MINUTES
SERVES: 2
Recipe by Perfect Italiano perfectitaliano.com.au
PLATES TO SHARE
INGREDIENTS
METHOD
1 large (30cm) pizza base
1. Preheat the oven to 250°C.
⅓ packet of Perfect Italiano Pizza Plus
2. Place the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 minutes on each side or until browned and cooked through.
1 medium size chicken breast (about 200g) 2 tsp olive oil
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3 tbsp BBQ Sauce
3. Transfer the chicken to a plate, cover with foil and allow to rest for 5 minutes.
1 shallot, finely sliced
4. Once rested, slice into thin strips or roughly shred.
4 swiss brown mushrooms, sliced
5. Spread the BBQ sauce over the pizza base. Sprinkle over ¾ of the Perfect Italiano Pizza Plus to evenly cover the base.
170g marinated capsicum, drained and cut into slices 1 tbsp thyme leaves
6. Top with the chicken, mushrooms, shallot, capsicum and thyme leaves. Sprinkle over the remaining Perfect Italiano Pizza Plus. 7. Bake for 10 minutes or until the cheese melts and the base becomes crispy. 8. Serve immediately.
TIPS & HINTS If you want to make this pizza even simpler try using leftover roast chicken or a cooked BBQ chicken from your supermarket instead of cooking the chicken breast.
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Chicken and Mushroom Tacos PREP: 10 MINUTES
COOK: 25 MINUTES
MAKES: 12
Recipe by Power of Mushrooms powerofmushrooms.com.au
PLATES TO SHARE
INGREDIENTS
METHOD
400g button, cup or flat mushrooms
1. Finely chop the mushrooms by hand or put in a food processor, use pulse button to finely chopped. Heat the oil in a saucepan over medium heat.
3 tsp olive oil 4 green onions, finely chopped 30g sachet taco seasoning 400g chicken mince 他 cup tomato salsa
17
10 mini flour tortillas 2 cups coleslaw, to serve
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2. Add three-quarters of green onions and seasoning, cook for 1 minute. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned. 3. Add tomato salsa and bring to a simmer. Reduce heat to low, simmer 10 minutes or until the sauce thickens. 4. Warm the tortillas following packet directions. Divide mushroom mince mixture and coleslaw evenly between tortillas. Sprinkle with remaining green onions. Serve.
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Garden Pizza PREP: 5 MINUTES
COOK: 15 MINUTES
SERVES: 2
Recipe by Perfect Italiano perfectitaliano.com.au
PLATES TO SHARE
INGREDIENTS
METHOD
1 large (30cm) pizza base
1. Preheat oven to 250°C.
3 tbsp tomato paste
2. In a small bowl mix olive oil, garlic, salt & pepper together, set aside.
2 cloves garlic, finely diced Splash of olive oil 1 small zucchini, thinly sliced ⅓ cup kalamata olives, pitted
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⅓ packet of Perfect Italiano Pizza Plus Handful of fresh thyme leaves, picked Handful of fresh rocket leaves Salt & black pepper
3. Spread pizza base with tomato paste then sprinkle over Perfect Italiano Pizza Plus to evenly cover the base followed by the picked thyme leaves. 4. Lay the slices of zucchini down in an even manner trying not to overlap the slices, top with olives then drizzle the garlic oil over the top. 5. Place pizza in the oven for 10-15 minutes until the cheese is melted and base is crispy, remove from oven then top with rocket leaves, cut and serve.
TIPS & HINTS Sprinkle chilli flakes over the base with the tomato paste and finish the cooked pizza by topping with heaped teaspoons of Perfect Italiano Ricotta and fresh lemon zest along with the rocket.
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Spiced Mushroom and Avocado Tostadas PREP: 20 MINUTES
COOK: 15 MINUTES
MAKES: 36
Recipe by Power of Mushrooms powerofmushrooms.com.au
PLATES TO SHARE
INGREDIENTS
METHOD
3 tsp smoked paprika
1. Combine paprika and oregano. Put mushrooms, capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla.
2 tsp dried oregano 2 tbs olive oil 400g button or cup mushrooms, sliced
2. Preheat barbecue plate or grill on high until hot. Reduce heat to medium-high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool.
1 red capsicum, quartered, thinly sliced 1 yellow capsicum, quartered, thinly sliced
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1 red onion, cut into thin wedges
3. Add the mushroom mixture to the barbecue plate, cook, turning often for 6-8 minutes until tender. Return to the bowl.
12 corn tortillas 2 ripe avocados, mashed Coriander sprigs & lime wedges, to serve
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4. Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime.
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Selecting, Storing and Preparing Mushrooms SELECTING 1
Choose mushrooms that are plump and firm with a smooth appearance. Surfaces should be dry, but not dried out. A closed veil under the cap indicates a mild flavour, while an open veil and exposed gills means a richer flavour.
PARTNER FEATURE
STORING 2
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For prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag. When stored in a paper bag on the bottom shelf of the fridge, mushrooms will last at least a week. Fresh mushrooms should never be frozen, but frozen sautĂŠed mushrooms will keep for up to one month.
PREPARING 3
There is no need to peel mushrooms. Apart from being time consuming, a lot of goodness and flavour is lost when you remove the skin. Wipe mushrooms gently with a damp cloth or use a soft brush to clean the skin surface. Do not soak in water, as the mushrooms will absorb water and this dilutes the flavour.
Brought to you by Power of Mushrooms powerofmushrooms.com.au
On the Grill It goes without saying that Summer and BBQ’s go together. This collection of classic recipes, as well as some fresh, new ideas will have your guests clamoring for more!
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Jerk Chicken Drumsticks with Pineapple Chilli Salsa and Coconut Basmati Rice PREP: 15 MINUTES + MARINATING TIME
COOK: 30 MINUTES
SERVES: 4
Recipe by Lilydale freerangechicken.com.au
INGREDIENTS
METHOD
8 Lilydale Free Range Chicken Drumsticks
1. Preheat oven to 160° fan forced (180°C conventional).
ON THE GRILL
2. To prepare the marinade, combine marinade ingredients in a small food processer and process until combined.
MARINADE 2 Tblsp vegetable oil 1 Tblsp honey 2 green onions, trimmed and finely sliced 2 cloves garlic 2 long green chillies, seeded, roughly chopped
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2 ½ tsp Jamaican allspice ½ tsp ground pepper ½ tsp chilli flakes ¼ cup fresh coriander leaves
COCONUT BASMATI RICE 1 cup basmati rice 1/4 cup coconut milk
3. Place drumsticks in a large snap lock bag or shallow glass dish. Pour marinade over drumsticks and toss to coat. Marinate in the fridge for at least 1 hour but preferably overnight. 4. Preheat a barbecue or chargrill pan over mediumhigh heat. Cook chicken for 5 to 6 minutes, turning often, or until charred. 5. Place chicken on a large baking tray lined with baking paper and cook for 20 to 25 minutes, or until chicken is cooked through. 6. Meanwhile, cook basmati rice according to packet instructions. Drain and place rice in a serving bowl. Drizzle with coconut milk and top off by sprinkling with shredded coconut.
PINEAPPLE CHILLI SALSA
7. To make salsa, combine pineapple, chilli, lime juice and zest and coriander in a medium bowl. Serve drumsticks with coconut rice, pineapple salsa and lime wedges, if desired.
½ pineapple, skin removed, cored, finely diced
TIPS & HINTS
1 long red chilli, seeded, finely chopped
Jamaican allspice is easily available at specialty food stores.
2 Tblsp shredded coconut, toasted
Juice and zest of 1 lime 2 Tblsp coriander leaves, finely chopped Lime wedges, to serve
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Prawn and Lime Sliders
PREP: 30 MINUTES
COOK: 4 MINUTES
MAKES: 8
Recipe by The Dairy Kitchen legendairy.com.au
INGREDIENTS
METHOD
1 long red chilli, finely chopped
1. Pound chilli, garlic and ginger in a mortar and pestle until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes.
1 clove garlic, roughly chopped ON THE GRILL
½ teaspoon finely grated ginger 50g brown sugar
2. Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl.
2 ½ tablespoons fish sauce 2 ½ tablespoons lime juice 1 medium carrot (150g), julienned
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16 large green prawns (500g), peeled and tails removed 2 tablespoons peanut or vegetable oil ½ teaspoon freshly ground black pepper 4 cloves garlic (20g), extra, crushed 2 long red chillies (40g), extra, finely chopped 2 teaspoons finely grated lime rind 2 teaspoons lime juice, extra 150g spreadable cream cheese Pinch of salt
3. Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through. 4. Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad.
TIPS & HINTS Drain some of the dressing off the herb salad before assembling sliders to prevent buns becoming soggy. Sour cream can be substituted for the cream cheese, if desired. Soft white buns are available at Asian-style bakeries. Try substituting with brioche.
10g Vietnamese mint leaves, torn 15g coriander leaves, torn 15g mint leaves, torn 8 mini sweet glazed white buns
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Za'atar Crusted Lamb Cutlets with Freekeh Tabbouleh PREP: 30 MINUTES
COOK: 30 MINUTES
SERVES: 6
Recipe by Everyday Delicious Kitchen everydaydelicious.com.au
ON THE GRILL
INGREDIENTS
METHOD
12-18 lamb cutlets
1. TOSS half the dressing through the cutlets and marinate for 30 minutes in the fridge.
1 cup ZOOSH The Classic French Bistro Fresh & Crisp Vinaigrette ⅓ cup freekeh, cooked as per packet directions 200g grape tomatoes, chopped
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1 ½ cups chopped parsley ¾ cup chopped mint 4 spring onions, chopped Finely grated rind of 1 lemon 90g feta, broken into pieces
2. COMBINE the freekeh, tomato and remaining dressing in a bowl. Stir in the herbs, spring onion and lemon rind. Scatter over the feta. 3. REMOVE the cutlets from the dressing and discard dressing. Sprinkle the cutlets with Za’atar and cook on a lightly oiled hot BBQ or chargrill until done to your liking. 4. SPOON the salad onto a large serving platter and top with the cutlets. Serve immediately with grilled pita bread.
2 tablespoons za’atar
TIPS & HINTS
Grilled pita bread, for serving
Za’atar is a spice mix containing sesame seeds, sumac, and various herbs and spices and is used in Middle Eastern cooking. It can be purchased in specialty and Middle Eastern food stores. Use sumac as an alternative. Freekeh is wheat that is picked green and not completely dry. It is available whole or cracked.
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Tenderloins in Lemongrass, Chilli and Coconut Flavours with Cucumber Salad PREP: 15 MINUTES+ 30 MINS FOR MARINATING
COOK: 10 MINUTES
SERVES: 4
Recipe by Lilydale freerangechicken.com.au
ON THE GRILL
INGREDIENTS
METHOD
DRESSING
DRESSING
2 tablespoons rice vinegar 2 tablespoons coconut sugar
1. To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug.
1 tablespoon freshly squeezed lime juice
TENDERLOINS
1 tablespoon fish sauce
1. Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste.
TENDERLOINS 500g Lilydale Free Range Chicken Tenderloins
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1 stalk lemongrass, roughly chopped 2 shallots 2 small red chillies, stalks trimmed 2 cloves garlic 1 tablespoon grated ginger 1 coriander plant, including the root, rinsed well ½ cup coconut cream 2 teaspoons fish sauce 1 tablespoon coconut sugar Lime, fresh coriander leaves and sliced red chilli, to serve
2. Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week). 3. Marinate the chicken in the refrigerator for 30 minutes. 4. Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through. 5. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving.
SALAD 1. Place the cucumber, red onion and coriander leaves on a serving plate alongside the chargrilled tenderloins.
½ cup salted peanuts, to serve
SALAD 2 Lebanese cucumbers, shaved lengthways with a vegetable peeler ½ small red onion, cut into fine wedges ¼ cup coriander leaves
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Cooking the Perfect Chicken CHOOSE THE RIGHT CUT 1
It is important to pick the right cut of chicken for your cooking method. If you are making a quick weeknight dinner then opt for chicken breast or chicken thigh fillets. If you have more time to kick back then go for a whole chicken and bone-in cuts like drumsticks, which will take much longer to cook.
PARTNER FEATURE
MARINATING CHICKEN 2
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Marinating chicken is a great way of adding more flavour and moisture as well as tenderising the meat. Ingredients for marinades vary greatly but as a general rule a good marinade usually contains oil (like olive or sesame oil), acid (like citrus or buttermilk) and seasoning (like garlic, chilli and herbs).
GRILLING CHICKEN ON THE BBQ 3
Chicken needs to cook thoroughly but you don’t want the skin to burn, so it is best to grill chicken over medium indirect heat, preferably covered with a lid. If you are basting your chicken with a sauce only start this process about 15 minutes before the chicken is done, otherwise you run the risk of the sauce burning.
Bought to you by Lilydale Free Range Chicken freerangechicken.com.au
Sides and Salads In our book sides and salads shouldn’t play second fiddle to the main event, but be a meal that will shine on its own. Try these delicious recipes that are just as impressive served alone or as part of bigger summer spread.
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Marinated Mushroom Tabbouleh Salad PREP: 20 MINUTES + 60 MINUTES MARINATING
SERVES:4-6 AS A SIDE
Recipe by Power of Mushrooms powerofmushrooms.com.au
SIDES AND SALADS
INGREDIENTS
METHOD
2 lemons, rind finely grated, juiced
1. Whisk the lemon rind, juice, oil and caster sugar together in a large bowl. Season. Add the mushrooms and stir to coat. Cover and refrigerate 1 hour or until mushrooms have absorbed dressing.
⅓ cup extra virgin olive oil 1 tsp caster sugar 400g button or cup mushrooms, thinly sliced 3 large ripe tomatoes, halved 1 cup burghul
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1 bunch (1 ½ cups) flat leaf parsley leaves
2. Meanwhile, squeeze the tomato seeds and juice over the burghul. Stir to combine. Cover and stand for 15 minutes. Finely dice the tomato flesh and chop the parsley and mint. 3. Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.
1 bunch (1 cup) fresh mint leaves 4 green onions, thinly sliced
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Prawn and Pomegranate Salad with Candied Peanuts PREP: 20 MINUTES
COOK: 15 MINUTES
SERVES: 4
Recipe by Everyday Delicious Kitchen everydaydelicious.com.au
SIDES AND SALADS
INGREDIENTS
METHOD
½ cup sugar
1. HEAT sugar in a heavy based saucepan and cook without stirring until the sugar melts and is amber in colour. Add peanuts and working quickly, toss and coat in the sugar mixture.
1 cup roasted unsalted peanuts Salt flakes, to taste 250g green prawn cutlets, deveined ¼ cup ZOOSH Wild Times Mango, Chilli & Lime dressing
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2 cloves garlic, crushed Olive oil spray 75g rocket leaves 1 pear, thinly sliced ⅓ cup pomegranate seeds
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2. SPREAD mixture in a single layer onto a paper lined tray, sprinkle with salt and allow to cool completely. Roughly chop or break into pieces. 3. PLACE prawns in a bowl, add 2 tablespoons dressing and the garlic and stir to combine. Stand for 10 minutes. 4. HEAT a BBQ plate or frypan and spray with oil. Cook prawns until done to your liking. 5. TOSS rocket and pear together on a flat serving platter. Top with prawns and drizzle with remaining dressing. Sprinkle with candied peanuts and pomegranate. Serve immediately.
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Asian Pear Slaw SERVES: 4 Recipe by Australian Pears rediscoverthepear.com.au
SIDES AND SALADS
INGREDIENTS
METHOD
SLAW
SLAW
¼ wombok chinese cabbage, finely shredded
1. Combine all the prepared vegetables/fruit and herbs in a large bowl.
1 carrot, grated 3 firm William pears, unpeeled, cut into fine julienne
DRESSING 2. Whisk together the dressing ingredients and toss through the salad.
20 snow peas cut into fine julienne 1 stalk celery, sliced finely
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1 red chilli, finely sliced 2 spring onions, sliced ¼ cup small mint leaves ¼ cup small Vietnamese mint leaves ½ cup coriander leaves
DRESSING 1 teaspoon sesame oil 3 tablespoons mirin 1 tablespoon fish sauce 1 tablespoon grated palm sugar 1 tablespoon lime juice Salt to taste
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ZOOSH Lemon and Herb Rice Salad PREP: 20 MINUTES
COOK: 60 MINUTES
SERVES: 6
Recipe by Everyday Delicious Kitchen everydaydelicious.com.au
SIDES AND SALADS
INGREDIENTS
METHOD
1 cup brown and wild rice mix, cooked as per packet directions, cool
1. COMBINE the rice with dressing and toss to combine with the remaining ingredients. Serve immediately.
½ cup ZOOSH Get Squeezed Lemon & Herb A Grain Salad’s Bestie dressing
TIPS & HINTS
2 corn cobs, barbequed or chargrilled until just tender then kernels cut off ¼ red onion, finely chopped
If you intend to chill the salad before you need it, omit the rocket leaves and toss them through just prior to serving.
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3 spring onions, sliced 50 g baby rocket 100g feta, crumbled
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Tips for Eating Outdoors KEEP IT COLD 1
PARTNER FEATURE
3
Be certain you have ice packs fully frozen before placing into the esky and throw a bag or two of ice over sealed containers once the food is packed. This will help to keep the temperature down.
TRANSPORT BBQ MEAT 2
KEEP FLIES AWAY
PREPARE AHEAD
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Try to have salads dressed where possible and cooked foods cut or portioned before leaving home.
4
5
Don’t forget to pack a gauze throw over, old table cloth or sheet to lay over the food once set out, to prevent spoilage from the ever present flies.
LEFTOVERS
DON’T FORGET WATER If you are going to an area with no running water, ensure you take some from home for hand washing, washing up and drinking water.
If barbecuing, keep meat in a sealed container and place at the bottom of the esky to ensure no raw juices run onto other foods and contaminate them.
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As a general rule in the interests of food safety, if it travelled to the picnic in an esky, it is best to discard any leftovers on your return home.
Brought to you by Everyday Delicious Kitchen everydaydelicious.com.au
Summer Treats No celebration is complete without something to finish off the meal. Summer gets even sweeter with these mouthwatering light treats to tempt your guests (and yourself of course!).
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Cannoli with Ricotta Cream PREP: 45 MINUTES
COOK: 15 MINUTES
Recipe by Perfect Italiano perfectitaliano.com.au
INGREDIENTS
METHOD
CANNOLI (OR USE PRE-MADE CANNOLI SHELLS)
CANNOLI (OR USE PRE-MADE CANNOLI SHELLS)
SUMMER TREATS
150g plain flour, plus extra for dusting 1 tbsp caster sugar ⅛ tsp bi-carb soda ⅓ cup marsala ½ tsp cinnamon
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2 tsp Dutch cocoa 1 egg yolk, lightly beaten 40g lard, melted and cooled slightly Vegetable oil, for frying
RICOTTA CREAM 750g Perfect Italiano Original Ricotta 40g icing sugar 1 tbsp orange zest Icing sugar, for dusting
1. In a medium bowl, combine the flour, sugar, bi-carb soda, cocoa and cinnamon. In another medium bowl, whisk together the egg yolk, lard and marsala. Pour the liquid into the dry ingredients, and stir until a dough forms. 2. Place the dough onto a lightly floured clean surface and knead for 5-10 minutes or until elastic. 3. Cut the dough in half and roll each piece of dough using a floured rolling pin (or pasta machine on the second lowest setting) until very thin. Cut the pastry into 11cm squares. 4. Working with one square at a time, lay a lightly oiled metal cannoli tube diagonally along a pastry square, and fold the opposite corners of the pastry inwards to connect the corners. 5. Heat the oil in a large pot or deep fryer until it reaches 180°C. Working in batches, deep fry the cannoli shells for 2-3 minutes or until golden, and then remove from the oil and drain on paper towel. 6. Once cooled slightly, slide the cannoli off the metal tube. Continue this process until all the cannoli are cooked.
RICOTTA CREAM 1. Meanwhile, make the ricotta cream by combing the ricotta, icing sugar and orange zest in a medium bowl until thoroughly mixed. Refrigerate until ready to assemble. 2. Once completely cool, assemble the cannoli by piping ricotta filling into the pastry shells, and dust generously with icing sugar. Serve immediately.
TIPS & HINTS Buy ready-made cannoli shells from Italian delicatessens or specialty stores to make this recipe simple and quick. Metal cannoli tubes are readily available from kitchen and cooking shops.
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Pear and Blue Cheese Terrine SERVES: 6-8 Recipe by Australian Pears rediscoverthepear.com.au
SUMMER TREATS
INGREDIENTS
METHOD
¼ cup water
1. Preheat oven to 160°C.
1 cup sugar
2. Bring water and ¾ cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves, continue to cook, swirling pan until mixture turns golden amber.
2 whole star anise, finely grated on micro plane ¼ teaspoon salt 2 teaspoons fresh lemon juice 12 firm William Pears 150 g mild blue cheese, thinly sliced
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1 cup macadamia nuts, roasted and roughly chopped
3. Pour caramel into a 13cm x 7 cm round cake tin, swirling to coat bottom and sides. 4. Place star anise in a small bowl. Combine salt and remaining ¼ cup sugar with the star anise. Place lemon juice in a small bowl. 5. Using a mandolin, slice each pear lengthwise 3-4 mm thick, stopping at the core and turning over to slice the opposite half. 6. Arrange a layer of pear slices in a tight, overlapping circle in cake tin, working anti-clockwise to cover the bottom. 7. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture. 8. Repeat slicing and layering with remaining pears, leaving a small space at the top of the tin. 9. Cover the tin with foil. Place into a deep roasting pan and transfer to oven. Create a bain marie by carefully pour boiling water into the roasting pan to come halfway up sides of the cake tin. 10. Bake for 90 minutes and test in the centre with a skewer, it should have no resistance. Allow to cool completely in the tin. 11. Place an upturned serving plate over the cooled terrine and quickly invert. Remove cake tin. 12. Crumble the blue cheese and scatter over the top of the terrine with the roasted macadamia nuts.
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Ricotta and Honey Semifreddo with Mango and Watermelon Salad PREP: 20 MINUTES + 4-5 HOURS FREEZING TIME
SERVES: 8-10
Recipe by The Dairy Kitchen legendairy.com.au
SUMMER TREATS
INGREDIENTS
METHOD
300ml Australian thickened cream
1. Whip cream until soft peaks form. Cover and refrigerate.
3 extra large eggs, at room temperature ½ cup caster sugar ⅓ cup honey 400g fresh ricotta, mashed 500g seedless watermelon, peeled and chopped
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1 large mango, peeled, seeded and chopped 2 passion fruit, cut in half ⅓ cup small mint leaves Honey, extra, to serve
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2. Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream. 3. Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm. 4. Combine watermelon, mango, passion fruit pulp and mint. 5. Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey.
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Mini Baked Lemon and Blueberry Ricotta Cakes PREP: 15 MINUTES
COOK: 25 MINUTES
SERVES: 12
Recipe by Perfect Italiano perfectitaliano.com.au
SUMMER TREATS
INGREDIENTS
METHOD
375g self raising flour
1. Preheat the oven to 180°C. Place 12 patty cases into a muffin tray and set aside.
1 tsp ground cinnamon
2. Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to mix.
150g caster sugar 2 eggs
3. Place the eggs, butter, and milk in a jug, and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just incorporated.
60g Western Star Unsalted Butter, melted
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1 tbsp lemon zest 250g tub Perfect Italiano Original Ricotta ½ cup blueberries
4. Gently stir through the ricotta, lemon zest and ¾ of the blueberries. Fill patty cases until they are ¾ full and top with the remaining blueberries. 5. Bake for 20-25 minutes or until golden.
TIPS & HINTS Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.
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Delicious ways with Ricotta BREAKFAST BOWL 1
PARTNER FEATURE
3
Whip up equal parts ricotta with low fat vanilla yoghurt, add a little honey and dollop on fresh fruit salad or toasted muesli.
BEST AVOCADO ON TOAST 2
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EASY DESSERT
QUICK SWEET TREAT
For a quick and easy dessert, dollop a spoonful of ricotta over peach halves, sprinkle with a little brown sugar then place under the grill.
Spread ricotta on fruit toast, top with sliced fruit and cinnamon sugar (equal parts sugar and cinnamon) or honey.
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DIP IT 5
Mash ripe avocado with ricotta and season well with salt and pepper. Spread over thick sliced toast for a snack.
For the perfect dip, mix a 250g tub of ricotta with a packet of frozen spinach or avocado, two spoonfuls of sour cream and a packet of dried French onion soup mix.
LASAGNE WITH A TWIST 6
Brought to you by Perfect Italiano perfectitaliano.com.au
As an alternative to white sauce for lasagne, mix a 250g tub of ricotta with half a cup of grated parmesan and one egg, then spread over the top.
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