Luscious lemon slice – Recipes

Grease and line a 20cm square cake pan.

Using an electric mixer, beat the butter, icing sugar and vanilla together until pale and creamy.

Add the egg. Fold in the flour by hand. Press into the base of the tin and rest in a fridge for 1 hour to firm up.

Preheat the oven to 160 degrees. Bake the base for 25 minutes or until golden brown. Set aside to cool.

For the topping combine the eggs, yolks, sugar, lemon juice and zest in the mixer. Fold in the flour.

Pour the topping over the base and bake for 30 minutes or until firm. Cool in the pan and place in the fridge to firm.

Betel leaf with seared scallops, lime and sticky tamarind sauce – Recipes

Tamarind water made from a proportion of 1 1/2 Tblspns tamarind pulp soaked in 1/2

cup boiling water, mashed, then strained.

Heat the sugar in a pan with the water and boil until it turns a rich orange brown

colour (the same colour of fish sauce!). Add the fish sauce and tamarind.

Simmer until smooth and thick. Cool to the consistency of thick honey.

To assemble

Remove the ‘foot’ from each scallop by peeling away with your fingers. Dry the

scallops well with paper towels then season with sea salt and pepper.

Heat the barbecue plate until hot and drizzle over some vegetable oil.

Place the scallops on the barbecue and cook for 1- 2 minutes then turn over.

You want to achieve a nice golden caramelisation on the scallops.

Remove when the scallop is plump and not quite cooked (it will continue to cook off

the barbecue ).

Arrange the betel leaves on a platter and place a little bit of each ingredient on each

of the leaves, leaving the coriander leaves and chilli for garnish.

Place a spoonful of the sticky sauce on top of the other ingredients. Follow with the scallop, lime leaf and chilli.

Serve immediately.

Zucchini and Parmesan Savoury Pancakes – Recipes

Pancake method:

In a large bowl, combine zucchini, beaten egg, milk, season with salt and pepper, to taste.

Stir in cheese and flour until well combined.

Heat your BBQ plate to a medium to high heat.

Ladle batter for each pancake onto the oiled BBQ plate and cook until bubbles appear, about 2 minutes. Flip and cook on the other side, about 1 minute.

Salad method:

Once you have cooked your pancakes, keep them warm while you dress the salad.

It is then simply a matter of plating the pancakes, topping with the salad and sour cream, then enjoy.

This is a vegetarian dish as it is, but it can be enhanced with the addition of char-grilled thick cut bacon or with some marinated BBQ chicken tenders, spoil your self and have both.

Sesame, honey, ginger and soy grilled salmon with lime – Recipes

Mix the olive oil, 3 tbsp toasted sesame oil, rice vinegar, soft brown sugar, soy sauce, garlic and 1 tbsp ginger together in a large bowl.

Place the single or 4 individual pieces of salmon fillet in the marinade, skin side up.

Cover with plastic wrap pressed directly onto the surface of the fish and leave for 30 minutes minimum to marinate.

Preheat the grilling element in the top of your oven to high.

Line a baking tray with alfoil and then place a wire rack on top. Spray with non-stick or brush with oil before placing the salmon on top, skin side down.

Brush the top with a little more marinade before cooking under the grill for 8 to 10 minutes.

Mix the honey, 2 tsp sesame oil, 2 tsp soy and half tsp ginger together and then spoon over the salmon before seasoning with salt flakes, garnishing with the black sesame, dill and chives and serving with lime cheese.

Banana Choc chip cake – Recipes

Preheat the oven to 180⁰C. Brush approx. 20 cm x 10 cm loaf tin with oil and line the base and ends, using one long strip of baking paper.

Combine the banana and caster sugar in a large bowl and mix well.

Sift in the flour and salt. Add the eggs, oil and milk. Using a wooden spoon, stir ingredients until just combined.

Do not overbeat. Fold in the chocolate chips and pour mixture into prepared tin.

Bake for 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

Dust cold cake with icing sugar and cit into slices to serve.

Greek syrup drenched semolina, yoghurt and almond cake somali – Recipes

Grease a large deep baking dish 25cm x 40cm with the melted butter

In bowl add the semolina, sugar, ground mastic (fennel) and baking powder and blend with a spoon to combine. Add the yogurt and whisk until the mixture is smooth then pour in to the prepared dish and smooth the surface with a wet spatula

Cover with a tea towel and let it rest for 3 hours

Using a knife score the Greek semolina cake into little individual pieces and press in the slivered almonds

Bake in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through

Meanwhile make the syrup, in a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 2-3 minutes, until the sugar was dissolved and the syrup has slightly thickened then set aside to cool

Remove the cake from the oven and whilst still hot brush the top with the melted butter then ladle the cold syrup over the hotcake, allowing each ladle of syrup to be absorbed, before ladling again.

Allow time for the syrup to be absorbed. Let the samali cake cool down completely before serving

Serve this extra syrupy Greek semolina cake with a full spoon of Greek yoghurt or vanilla ice cream and fresh fruit

Freshly shucked oysters with spanner crab salad and green nam jim – Recipes

TO SHUCK THE OYSTERS

Using an oyster knife (shucker) gently push the tip under the lid of the oyster, then once under the lid twist the knife to pry open the oyster. Cut the mussel then remove the lid, use your finger to remove any broken shell and keep the juices in the shell.

Place on a serving platter with rock salt underneath to keep balanced and spoon some green nam jim into each oyster.

METHOD FOR GREEN NAM JIM

Using a mortar & pestle, pound the garlic, coriander roots & green chilli with a pinch of salt to a paste.

Add the palm sugar and mix till dissolved.

Then season using the lime juice and fish sauce.

SPANNER CRAB SALAD

In a large bowl mix the spanner crab with the fresh shallots, red chilli, lemongrass & kaffia lime leaves. Season this with salt and lime juice and just a touch of green nam jim.

Once this is mixed well, tear the herbs up and fold through the salad.

Carefully divide the salad onto each oyster and then top with crispy shallots.

Pumpkin soup – Recipes – ABC Radio

Heat the oil in a large saucepan and add the pumpkin, potatoes, onion and curry powder and cook for 2 minutes until fragrant.

Cover with the stock and bring to the boil.

Reduce the heat and simmer gently until the vegetables are very tender. This will take about 30-45 minutes.

Using a food processor or stick blender, process the soup until smooth.

Stir through the cream and seasoning and warm on a gentle heat.

Greek sesame crusted feta wih honey – Recipes

GREEK SESAME CRUSTED FETA WITH HONEY

Cut the feta cheese into little blocks, about 1,5cm thick

Break the eggs into a bowl and beat with a fork. Into another bowl add the flour, the paprika and the pepper and mix well, to combine the ingredients. Into a third bowl, add the sesame seeds

Roll each piece of feta into the eggs, then roll into the flour. Roll each piece again into the eggs and then in the sesame seeds, so that all sides are covered.

Heat about 8 tbsps. of olive oil into a frying pan, just enough to cover the bottom of the pan and fry the feta until nicely coloured. Carefully flip the fried feta, so that it is nicely coloured on all sides. When done, place on some kitchen paper to absorb the extra oil

In the meantime, warm the honey into a saucepan or the microwave

Serve the fried feta while still hot with a drizzle of honey