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30 july to 1 aug 2015
recipes from toowong village fresh food retailers
Fruity Capers & Deli Gourmet ‘Pull Apart Pizza’ Serves 4 | Prep 15 mins | Cook 8 mins INGREDIENTS 2 x large pizza bases from Fruity Capers & Deli
Method 1. Preheat the oven to 200 to 220°C.
1 cup of Lampomodoro pasta sauce
2. Heat a small frypan over medium heat, add olive oil and add the fresh chopped garlic and white onion. Cook until golden and aromatic. Season with salt and pepper. Add this mixture to the pasta sauce, stir well.
300g Buffalo mozzarella 150g semi dried cherry tomatoes 250g thin sliced Sopressa salami (mild) or Calabrese salami 1 tablespoon roasted red capsicum 2 teaspoons extra virgin olive oil 2 teaspoons chopped fresh garlic 2 teaspoons chopped fresh onion 2 teaspoons chopped fresh basil Pinch of sea salt and cracked pepper Ingredients available from Fruity Capers & Deli
3. Spread sauce on top of the pizza bases. With a sharp knife or wheel cutter, cut pizza into rectangular or triangular shapes, but still keeping the pizza as a whole. This will give it the pull-apart feel once cooked. 4. Arrange the salami, roasted capsicum and semi dried cherry tomatoes on pizza bases, top with thin slices of buffalo mozzarella. 5. Place on a baking tray and bake in a preheated oven for 8 minutes. 6. When all the cheese has melted and pizzas look golden, take out of oven and drizzle with extra virgin olive oil on top. Garnish with fresh basil. (Optional – can use extra virgin olive oil with truffle for extra taste.)
Village Festival 30 july to 1 august 2015
Marinated Beef & Vegetable Stir Fry with Honey & Soy Sauce Serves 4 | Prep 15 mins | Cook 10 mins INGREDIENTS ½ kg marinated beef with honey and soy sauce from Village Meats ½ tablespoon chopped fresh garlic ½ tablespoon chopped fresh ginger
Method 1. Heat the wok over a high heat and add the oil, swirl it around the wok to evenly coat, wait for 1 minute, then add chopped garlic and ginger. Cook until golden and aromatic – do not burn.
½ tablespoon dark brown sugar
2. Add the marinated beef and vegetables into the wok and stir fry for about 3 minutes.
1 tablespoon oyster sauce
3. Add dark brown sugar and oyster sauce.
2 whole dried chilli 1 tablespoon roasted cashew nuts
4. Check that the beef is almost cooked through. Add chilli and cashew nuts into the wok.
2 tablespoons water
5. Garnish with fried shallot and serve with steamed rice.
Cooking oil
Additional stir fried Asian green vegetables can be served with beef stir fry.
Fried shallot Stir fried Asian green vegetable (optional) Ingredients available from Village Meats & Fruity Capers & Deli
Toasted Bread Box with Butterscotch Sauce Serves 4 | Prep 25 mins | Cook 20 mins INGREDIENTS 1 loaf unsliced white bread from Bakers Delight
Method 1. Preheat the oven to 180째C.
2 tablespoons (35 ml) butter
2. Butterscotch sauce: Place the cream, sugar and butter in a medium heavy-based saucepan. Stir over medium heat for 5 minutes, or until well combined. Increase heat to high and bring to the boil. Reduce heat to low and simmer uncovered, stirring often for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside.
4 scoops of good quality vanilla ice cream Fresh seasonal fruit 1 punnet of raspberries 1 punnet of strawberries 1 punnet of blueberries Butterscotch Sauce 40g butter 90g dark brown sugar
3. For Breadbox: Melt the butter in microwave or stove on low heat. 4. Carefully cut the centre out of the bread, making sure to leave a 1-2 cm outer crust. Try to keep the outer shell in the shape of a box.
90ml whipping cream
5. Cut the inner white bread you just took out, into small square cubes.
Ingredients available from Bakers Delight, Fruity Capers & Deli.
6. Put the outer box and white bread cubes onto a baking pan lined with aluminium foil. Using a pastry brush, brush all sides of the bread cubes and the inside of the toast box with butter. Bake for 10 to 15 minutes, turning bread sticks over every 5 minutes, until bread is a light golden brown in colour. 7. Using tongs, carefully refill the bread box with the bread cubes, place the bread box on a serving plate, top with ice cream, berries and any seasonal fruit you like. Drizzle with butterscotch sauce before serving. Optional - dust with icing sugar.
Village Festival 30 july to 1 august 2015
Sicilian Beef Braciole Serves 4-6 | Prep 30 mins | Cook 6-8 mins INGREDIENTS 1kg round steak, cut as thinly as possible
Method 1. Preheat oven to 180°C.
4 cups fine fresh bread crumbs
2. Spread fresh bread crumbs on a shallow baking tray and toast, until golden, 8 to 10 minutes.
¼ cup chopped fresh flat-leaf parsley ¼ cup fresh thyme 5 garlic cloves, minced 1¼ cups finely grated blend of Pecorino Romano and Parmigiano-Reggiano 1 ¼ cups olive oil 1 teaspoon black pepper 1 large white onion, cut into 8 wedges and layers separated Salad of choice Ingredients available from Village Meats, Fruity Capers & Deli & Bakers Delight.
3. Using a meat a meat mallet, gently pound the beef between 2 sheets of plastic wrap. Cut each steak piece into 8 by 10cm pieces. 4. In a bowl mix together parsley, thyme, garlic, ¾ cup cheese, ¼ cup oil, and ½ teaspoon pepper until a paste forms. 5. Stir together bread crumbs, remaining ½ cup cheese, and remaining ½ teaspoon pepper. Season steak lightly with salt and pepper. Spread 1 side of each piece with 1 teaspoon parsley/thyme-garlic paste. 6. Line a baking sheet with wax paper. Roll up beef pieces. In a bowl add the oil, dip each roll in it, letting the excess drip off, dredge in bread crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet. 7. Thread 1 beef roll onto a skewer, then 1 piece of onion, leaving a bit of space in between. Repeat the process on same skewer 1 more time. 8. Preheat grill on high. Grill beef on a lightly oiled grill rack, turning over once, until rolls are golden, about 6 minutes total. 9. Serve immediately.
Roasted Carrots & Cauliflower with Quinoa, Chickpeas, Rocket & Baby Spinach Serves 4 | Prep 20 mins | Cook 1 hour INGREDIENTS 200g quinoa (cooked, according to packet directions) 4 carrots, peeled and sliced, bite size pieces on the diagonal
Method 1. Cook the quinoa according to packed directions, set aside.
4 tablespoons olive oil
2. Preheat oven to 200°c. Place carrots and cauliflower on a baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Divide the vegetables on two baking trays. Roast until browned and tender, 25 to 30 minutes.
Coarse salt and ground pepper
3. Cool to room temperature.
1 tablespoon lemon zest
4. Dressing: In a small bowl, whisk together lemon zest, lemon juice and remaining tablespoons of oil; season with salt and pepper to taste.
½ head cauliflower, cored and cut into florets 2 teaspoons ground cumin
½ cup fresh lemon juice (from 3 lemons) 1 can chickpeas, rinsed and drained
5. In a bowl combine roasted vegetables with cooked quinoa, chickpeas, and spring onion.
4 spring onions, thinly sliced
6. Place rocket and baby spinach on a serving platter and drizzle with 1-2 tablespoons of dressing.
4 cups of rocket and baby spinach Ingredients available from Fruity Capers & Deli & HealthShop@Toowong.
7. Add remaining dressing to quinoa mixture, and toss. Place over the salad greens. Serve.
Village Festival 30 july to 1 august 2015
Chicken & Mushroom Medley Risotto Serves 6-8 | Prep 10 mins | Cook 45 mins INGREDIENTS 1-2 tablespoons olive oil
Method Chicken and Mushroom Medley
5 pieces of chicken thigh fillets, chopped into bite size pieces
1. Heat oil in a large frying pan over high heat.
500g mushrooms, sliced (mix of portobello, swiss and button mushrooms)
2. Add the chicken and saute for 5 minutes or until chicken just starts to brown.
1 garlic clove, crushed
3. Add mushroom, garlic, spring onions and thyme. Cook for 4 minutes. Set aside.
2-3 spring onions, chopped
Risotto
1 tablespoon fresh thyme
1. Pour 1 tablespoon of oil and the butter in a heavy based saucepan. Add onions and a pinch of salt. Cook over a very low heat, stirring occasionally until the onions are soft and transparent, but have not started to brown.
Salt and ground black pepper Risotto 60g unsalted butter 1 tablespoon olive oil 1 onion, finely diced 800g arborio rice ½ cup (125ml) dry white wine 10 cups vegetable or chicken stock 150g grated parmesan
2. Pour in the rice and cook over a medium heat, stirring to coat and until it becomes translucent (2-3 minutes). 3. Add in the wine and let it cook down. 4. Pour in the stock one cup at a time and cook, stirring, until the rice has absorbed all the liquid before adding more. Keep adding stock one cup at a time and stir it in, until a creamy consistency. (The secret to a creamy risotto is to continuously stir the risotto. This action releases the starch from the rice, making risotto creamy.) 5. Before you add in the last ladle of stock, season to taste.
Ingredients available from Village Meats, Fruity Capers & Deli & HealthShop@Toowong.
6. Add the chicken mixture and parmesan to the risotto and combine. Season with salt and pepper to taste. Serve.
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