BBQ Spring Lamb & Mint Sauce

Warmer days call for outdoor entertaining, and what better dish to kick things off than our BBQ Spring Lamb with Mint Sauce 👌 A simple dish that is all about flavour and freshness!

INGREDIENTS

1 tablespoon Tracklements Traditional Mint Sauce

1 tablespoon balsamic vinegar

2 teaspoons ground cumin

1 teaspoon dry mustard

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 (4-ounce) lamb loin chops, about 1 inch thick,

How to Make It
Step 1
Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Step 2

Prepare grill.

Step 3
Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately with baby peas and Mint sauce


Spring Vegetable Tart

INGREDIENTS

2 sheets butter puff pastry
1 egg, lightly beaten
1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways
3-4 (120g) yellow squash, thinly sliced with a mandoline
1 bunch asparagus, thinly sliced lengthways with a mandoline
150g goat’s cheese
Extra virgin olive oil, to serve
Balsamic vinegar glaze, to serve
Mixed herbs, to serve


METHOD

Preheat oven to 200°C. Line a large baking tray with baking paper.

To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.

Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.

Place in oven and bake for 20 minutes or until the pastry is golden.

Remove from oven and spread base of pastry with dip.

How to prepare puff pastry

Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper.
Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.


Spanish Style Sardine Brushetta

We’re ready to bring out our Spanish Style Salad with Sardines this weekend! From ‘ Tin to Table’ this vibrant recipe will turn even the biggest cynics into sardine lovers 👌

INGREDIENTS

1-2 servings
1 can King Oscar King Oscar Oakwood Smoked Sardines in Extra Virgin Olive Oil, drained, oil reserved
5 cups prepared mixed salad greens
1 oz prepared piquillo or roasted red peppers
10-12 Spanish style olives
1/2 small red onion, sliced very thin
1 oz shaved Manchego or Parmesan cheese
1 oz slivered almonds
Dressing

2 tbsp fresh lemon juice
1 tsp lemon zest
Reserved oil from sardines
Salt and pepper to taste


METHOD

Break fish into bite-size chunks.
Whisk dressing ingredients until combined and toss with fish and salad ingredients.
Top salad with cheese and slivered almonds, serve immediately.


Tom Kha Gai Soup (Thai Coconut Chicken Soup)

A delicious Asian infusion chicken soup that will soothe the soul and warm the belly. Tridents Coconut cream is a quality cream that will give this soup a superior taste and the 100% natural Aneto chicken broth, made with only bone in free range chicken and the freshest vegetables that make this delicious & authentic.

INGREDIENTS

400 ml can Trident Coconut Cream
800 ml of Aneto chicken broth
1 lemongrass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250 g chicken breast, diced
8-12 small button mushrooms, halved
½ teaspoon salt
1-11/2 tablespoons lime juice
1-11/2 tablespoons fish sauce
1 large chilli
4 lime wedges


METHOD

In a wok combine coconut cream, chicken broth, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt, and simmer for 5 – 10 minutes.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.
Serves 4


Ultimate Banana Bread

INGREDIENTS
4 ripe bananas mashed

1/2 cup of golden syrup

125g salted butter at room temperature

180g brown sugar

2eggs lightly beaten

1 3/4 cup plain flour

1tsp bicarb of soda

1tsp baking powder

1tsp vanilla extract

1tsp cinnamon

1 cup Sunbeam walnuts

½ cup Sunbeam raisins


METHOD

Preheat oven 160’c fan bake. Beat the sugar and butter until creamy then add the eggs, vanilla & cinnamon and beat until mixed. Add the rest of the ingredients and mix well with a spatula. Lightly grease a loaf tin and line with baking paper. Then pour the mixture in and cook for approx 55mins or until a skewer comes out of the middle clean. Cool in the tin and then slice to serve!


Salmon Blinis

INGREDIENTS
Blinis
1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
Unsalted butter for cooking

Topped with
110g crème fraîche
75 g Ocean Blue sliced smoked salmon
1 x 50g Black Pearl Siberian Caviar
1 x 20g packet of fresh dill, torn into 32 sprigs


METHOD

For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter.
Put a large non-stick frying pan on medium heat and add 1 small knob of butter.
Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.

Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.

Then simply top with your crème fraîche, smoked salmon, dill and caviar!


Harissa Roasted Cauliflower steak with cashew cream & chickpeas

INGREDIENTS

Cauliflower steaks 
1 1/2 head of cauliflower (0.7 kg)
3/4 cup + 2 tsp water (plus extra, to thin), divided
1 large clove garlic, minced
1 Tbsp lemon juice*
1 Tbsp + 2 teaspoons olive oil
1/4 + 1/8 tsp salt, divided
1 tablespoon SW maple syrup
3/4 tsp paprika smoked
3/4 tsp cumin
3/4 tsp coriander
1/8 tsp cayenne

For the Paprika Cashew Cream Sauce:
1 1/2 cup raw cashews blended w/ water
1 tsp smoked paprika
Pinch of cayenne
1/2 tsp minced garlic
1– 2 tsp of fresh lemon juice
Salt & pepper to taste

For the Spinach and Chickpea salsa
1 can chickpeas, drained and rinsed
2 giant handful of spinach
1 lemon, squeezed
2 tsp extra-virgin olive oil
1 handful of Sunbeam currants
Salt & pepper to taste

Instructions:
Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.



METHOD

1. Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

2. Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.


The Ultimate Ham & Cheese Toastie

This is a seriously yum sandwich!

INGREDIENTS
For the sandwich

4 slices from a white sourdough or crusty white

20g butter, melted

1 tsp Dijon mustard

100g grated Kase Swiss Gruyere Vieux AOC

4 thin slices of great smoked ham

2 Globus Pickles

For the béchamel sauce

125ml milk

125ml cream

1 garlic clove, crushed

2 bay leaves

1 small onion , chopped

20g butter

20g plain flour

1 heaped tsp Dijon mustard

fresh nutmeg, grated

For the mustard mayo

1 tsp Dijon mustard

1 tbsp mayonnaise

METHOD
First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas.

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.


Pasta with Truffle Oil and Parmesan

The quality of ingredients makes this simple to prepare dish pure luxury & delicious!

INGREDIENTS
3oo g Tagliatelle
1 tbsp salted butter
Pons white truffle oil
Plenty of grated Cravero Parmigiano Reggiano 18 – 24 month

METHOD
Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.


Squid Ink Risotto

Squid Ink Risotto; A weekend project that won’t disappoint! 🙌 Who’s going to give this delicious and stunning dish a try?

INGREDIENTS
Squid Ink Broth
2 tbsp Joseph First Run Olive Oil
1 Leek, sliced
1 French Escallots, sliced
2 Garlic cloves, sliced
2 Parsley stalks, chopped
2 tsp Tinta De Sepia Squid Ink
½ cup Simon Johnson Verjus
3 cups Aneto Fish Broth
1 Medium Size Octopus, tentacles only
8 Scampi, halved
1 kg Cloudy Bay Clams
Risotto
3 tbsp Lescure Butter
1 French Escallots, sliced
1 cup Simon Johnson Carnaroli rice
Salt & pepper to taste
To Serve
Joseph First Run Olive Oil
Baby chervil
Flat leaf Parsley

METHOD
Squid Ink Broth
Heat olive oil in a 5L pot, over a gentle heat
Add the chopped leek, eschallot and garlic with parsley stalks and sauté until fragrant
Deglaze the pan with the verjus
Add 3 cups of fish broth
Poach the scampi, clams and octopus tentacles in the stock
Remove seafood immediately once cooked and set aside on a plate, (cover with foil to keep warm)
Add the squid ink to colour the broth & reserve/set aside for making the risotto rice (next step)
Risotto
Heat the butter and some extra virgin olive oil in a large pan, over a medium heat
Sauté the Carnaroli Rice in the mixture until the rice turns from opaque to translucent & glossy
Add 1 ladle at a time, of the (reserved broth with squid ink) into the rice and stir until all the liquid has been incorporated
Add an additional liquid as needed, until the majority of stock has been used and the risotto rice texture changes from chalky to al dente to slightly creamy, (approx 15-20 mins)
Season with a generous amount of salt and freshly cracked black pepper
Ladle the rice into serving bowls and arrange the poached seafood on top
To Serve
Dress with a slick of Joseph First Run Olive Oil and garnish with baby chervil leaves and parsley if using.