Bbq barramundi, Jamon, minted peas, Dijon mustard dressing & Danish fetta – Recipes

1. Place all ingredients of dressing into a cup and mix well and put aside

2. Salt skin of fish and on a medium hot oiled bbq plate, place fish skin side down and place a small pot over fish. Cook for about 8 mins or until fish is just cooked. Keep checking every 2mins to make sure skin isn’t sticking

3. While fish is cooking, in a bowl place cooked peas, chiffonade of mint, shaved golden shallot& sliced eschallot. Add dressing and mix in well. Season to taste and place on a plate

4. Once fish is cooked squeeze lemon over flesh side and season. Place onto pea salad

5. Arrange sliced Jamon, Danish fetta, Mint leaves and snow pea tendril over fish and salad.

6. Drizzle with olive oil and serve

Grilled calamari, watermelon, olives, goat’s curd and crispy vine leaves – Recipes

Trim the skin from the watermelon and cut the flesh into thick rectangles about 15 cm × 5 cm.

Store in the fridge until needed.

Heat the oil for deep-frying in a deep-fryer to 180C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds).

Remove the vine leaves from the brine and pat dry with paper towel. Dust with flour, shaking off any excess, then deep-fry until crispy. Remove with a slotted spoon and drain on paper towel.

Meanwhile, heat a chargrill pan or barbecue grill or flatplate until hot.

Drizzle the olive oil over the calamari and season with salt and pepper.

Grill the calamari until lightly charred and the flesh has no transparency.

Arrange the watermelon, olives and goat’s curd on a serving plate.

Put the calamari and crisp vine leaves on top and finish with parsley leaves, a drizzle of olive oil and a final grinding of salt and pepper.

Garden peas, cauliflower, almonds, lemon – Recipes

Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent.

Add the cream and half the cauliflower and simmer gently over low heat for 10-12 minutes or until tender, stirring frequently to avoid any colouration.

Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.

Bring a small saucepan of water to the boil and cook the peas for 1 minute, then refresh in iced water. Drain.

Preheat the oven to 160C (fan-forced).

To make the oregano salt, combine the dried oregano, salt and sugar in a small bowl.

Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.

To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.

Heat the oil for deep-frying in a deep-fryer to 180C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds).

Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Season with oregano salt.

In a mixing bowl, combine the peas, cauliflower florets, almonds and lemon dressing.

Spoon the cauliflower puree onto a serving place, top with the mixed salad and garnish with young pea tendrils (if using).

Serve cold.

Josie’s chocolate and walnut brownies – Recipes

Preheat oven to 180C. Grease and line with baking paper a slice tin, a 30 x 24cm baking tray or a 24cm spring-form tin.

In a microwave container, combine the butter and chocolate. Slowly melt on half power, two minutes at a time – or place in a bowl over simmering water and gently melt.

Using an electric mixer, place the eggs and sugar into the bowl and whisk on high for approximately 5 minutes until pale and fluffy.

Sift the flour.

Into the egg mixture, add the walnuts and carefully fold in the chocolate mixture.

Fold in the sifted flour, pour mixture into prepared tin and bake for approximately 20 to 25 minutes, or until a skewer comes out just clean. A little cooked mixture on the skewer is OK, this will mean that the brownies will be fudgy in texture.

Allow to cool, cut as desired and serve dusted with cocoa powder.

Chocolate Cherry Tart – Recipes

FOR CHOCOLATE FILLING

Heat the milk and cream.

Add the chocolate and melt.

Whisk the mixture into the eggs.

Strain.

FOR PASTRY

Sift the flour.

Cut or grate the butter.

Add the sugar.

Work until you achieve a crumbly texture.

Mix the vanilla paste with the egg and work into the flour mixture until a smooth ball is achieved.

Wrap in cling film and rest for twenty minutes.

LINING THE MOULDS

Grease and flour 10 x 6-8cm flan dishes.

Divide the dough into ~40g balls.

Lightly flour a bench and roll the dough out to about 3mm thick one by one.

Using a piece of offcut pastry, press the rolled out pastry tightly into the mould.

Remove excess pastry by rolling the pin over the top of the mould.

Repeat until all moulds are lined.

Blind bake the pastry at 160oC until it begins to firm.

Remove from oven.

BAKING THE TART

Place the prepared chocolate filling into a measuring jug.

Pour into the blind baked pastry casings ensuring you fill to the very top.

Bake again in the oven at 140oC for ~20mins or until the chocolate filling is just set.

Remove and allow to cool.

FINISHING

Pit the cherries, reserving one with a nice stem for garnish.

Arrange the cherries in a circular pattern on top of the tart.

Place the final cherry with the stem in the centre of the tart.

Dust with snow sugar.

Serve with olive oil ice cream (see linked recipe) sprinkled with some salt flakes.

Muhallabiya (citris pudding) – Recipes

This desert can be made in many different ways, and is so simple to prepare. It is usually served chilled as a summer desert.

Pour the milk and cream into a saucepan and turn the heat up to high. Add the cornflour to the milk. Stirring constantly, add the orange and lemon zest and juices.

Add the saffron and the sugar, stirring until it comes to the boil. When the milk begins to thicken, turn down the heat and allow to simmer for 10 to 15 minutes, stirring occasionally.

To make the syrup, place all ingredients into a saucepan, stirring until the sugar dissolves completely. Bring to the boil. Turn down the heat and allow to boil for 10 minutes. The syrup will be extremely hot so don’t be tempted to lick your finger.

Pour the mixture into individual bowls and allow to cool before placing in the fridge.

To serve, drizzle some rosewater syrup over the top of the muhallabiya and sprinkle with ground pistachios.

Enjoy every mouthful.

Hana’s tip

Dissolve the cornflour in a little water before using so it doesn’t got lumpy. The starchy taste needs to be cooked out of the mixture, otherwise it can taste floury. Stirring the mixture constantly will ensure the texture remains smooth and free of lumps.

Chickpea Bake – Recipes – ABC Radio

Fill a saucepan with water to cover the chickpeas, about 5 centimetres above the chickpeas. Bring to the boil and cook for about half an hour until softened.

The time will vary greatly depending on the size of the chickpeas and whether they have been soaked overnight, so check them every 15 minutes to ensure they cook properly and remain covered with water.

Preheat the oven to 250°C.

Melt some butter. Lightly toast some flatbread in the oven. Brush the flatbread with butter and place on the oven racks. Allow to bake, checking regularly to ensure it doesn’t burn.

Once lightly toasted, remove and place in a tray. Melt some butter and drizzle over the backed bread. Sprinkle with salt. Turn down the head and bake for further 5 minutes.

Meanwhile, pound the garlic in a mortar and pestle with some coarse salt, until it makes a smooth puree. Add the garlic to the yoghurt and tahini. Stir until well combined.

Remove the bread from the oven and break into chip-sized pieces. With a ladle, drain the hot chickpeas. Add to the bread.

Cover the entire tray with a 2-centimetre layer of chickpeas. Add a thick layer of the yoghurt mixture.

Sprinkle paprika on top of the yoghurt.

Meanwhile, in a frying pan place the remaining butter and slivered almonds, Toast until caramelised.

Immediately pout this mixture over the cold yoghurt. It should make a “tsh” sound when the hot butter meets the cold yoghurt.

Sprinkle with parsley and enjoy

Fried rice – Recipes – ABC Radio

Place the cold day-old rice in a large bowl. Add the salt, sugar, sesame oil and white pepper, and stir to combine and distribute.

Heat a large wok or frypan to medium and add some oil.

Meanwhile, beat the eggs and then, when the pan or wok has heated, fry them as a large, flat omelette. Remove from the pan and slice into strips using a knife or a pair of scissors and set aside (this doesn’t get added until the very end).

Heat a little more oil in the pan on high heat and fry the onion until fragrant. Add in prawn meat and fry until almost cooked.

Add in lup cheong and bbq pork and cook for another minute tossing in the pan or wok.

Transfer all of this mixture to the big bowl of seasoned rice and stir to combine everything.

Add some more oil and fry the peas and carrots and fry for a couple of minutes.

Then add the big bowl of rice and the green onions to the wok and fry everything for a few minutes, to give it all a nice breath from the hot wok.

Add the egg slices and check for seasoning and then ladle onto a serving plate.

Apricot & Vanilla Jam – Recipes

1. Essentially, if you stick to a 1:1 ratio of sugar to fruit (say: 1kg of apricots to 1kg of caster sugar), you’ll be right – however, this does mean a very sweet jam, so do try the fruit first and up the acidity with lemon juice or citric acid.

2. You also need some form of pectin to help with setting – which is found naturally in high-pectin fruits like apples, pears and quinces, as well as apricot kernels and citrus rind. Citrus pectin can also be purchased at specialty stores.

3. Whatever stone fruit you choose, slice it into halves or quarters, then leave overnight covered with the sugar and any other flavouring you desire (like rosemary or vanilla) in order to help bring out the natural moisture; this will mean you don’t have to add extra water to the pot, which, as I learnt the hard way, will prevent the jam from setting.

4. The next day, bring the fruit to the boil on a medium heat and stir until all of the sugar dissolves. Add the lemon juice (about 2 lemons for every kg of fruit) your choice of pectin (if necessary). If you are using apricot kernels, pop them into a little muslin pouch (you can make this with cheesecloth and a little kitchen twine) so that it’s easy to fish out at the end along with the vanilla pods.

5. Bring to the boil on high. Reduce the heat and simmer for another 15 minutes, or until the jam is set.

6. You can test if the jam will set by popping a saucer in the freezer and spooning out some of the jam to see if a skin forms. If it does, you’re good to go.

7. At this point, pour the mix into sterilised jars, seal and allow to cool.

8. These will keep in a cool, dry place for at least a year (if you can keep them for that long). Refrigerate after opening.

Kansas City Ribs – Lance Rosen – Recipes

Lance says, “Kansas City ribs are my favourite style of pork rib, dry rubbed, big flavoured, sweet and sticky. Hickory is my wood of choice for smoking, with apple a close second.”

Trim the ribs and mix the spice rub together.

Brush the ribs with American mustard and sprinkle liberally with the spice rub.

Place on the smoker and cook at 110ºC for 120ºC for around 3 hours or until the spices have set.

Check the spices by using your nail to do a scratch test.

Once the spices have set, remove the ribs and place them meat side up on a large piece of silver foil.

Sprinkle with brown sugar, apple juice and agave syrup.

Flip the rib over with the meat side down and repeat the sprinkling process.

Wrap the ribs up tight in foil and continue to wrap until all the ribs are well covered.

Place the ribs back on the smoker for another hour for baby backs and two hours for spare ribs.

After 4 hours, use a toothpick to check the tenderness of your ribs by inserting the toothpick in the thickest part of the meat, between the bones.

Remove the ribs from the smoker, retain all the meat juices and place the unwrapped ribs back on the smoker for 45 minutes to an hour. Continue to glaze them with the juices.

This method is known as the 3-2-1 method of cooking ribs and will guarantee tender ribs.