One Pot Pad Thai with Prawns & Tofu

Featuring Trident Rice Stick Noodles

INGREDIENTS

2 x packets Trident  noodles

1 tbsp rice bran oil

300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips

100g firm tofu, sliced

1 egg, lightly beaten

100g bean sprouts

¼ cup roughly chopped garlic chives

Lime, to serve

Toasted peanuts, to serve

PAD THAI SAUCE

1 tbsp rice bran oil

4 cloves garlic, finely chopped

3 birdseye chillies, finely chopped

¼ cup finely grated palm sugar

¼ cup tamarind paste

2 tbsp fish sauce

2 tsp soy sauce


METHOD

Soak noodles in boiling water for 5 mins, drain and set aside.  

To make the pad thai sauce, in a small saucepan heat the oil over a medium heat.  Add the garlic and chilli, frying for 1 minute until fragrant.  Add all of the remaining ingredients, stirring until the sugar has dissolved.  Reduce heat to a simmer and cook for a further 2-3 minutes until the sauce thickens.  

In a large wok or frypan heat the oil.  Add chicken and fry for 5-6 mins or until golden and cooked through.  Push chicken to one side of the pan, add tofu and fry for 2-3 mins until golden.  Push tofu to the side of the pan, add the egg mixture and fry, stirring, until cooked.  Add the sprouts, chives, cooked noodles and pad thai sauce, tossing to coat and just heat through.

Divide the pad thai between bowls and serve with lime wedges and a generous scatter of peanuts.

Serves 6 – 8


Raw Apricot and Ginger bars

INGREDIENTS

200g / 7oz dried apricots, plus extra for decoration

4 tbsp S&W maple syrup

100g / 3.5oz coconut oil

200g / 7oz oats

2 tbsp ground ginger

60g / 2.1 hazelnuts

60g / 2.1oz pistachios

60g / 2.1oz pumpkin seeds

80g / 2.8oz dark chocolate


METHOD

Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.

Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.

Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.

Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.

Pop the tin in the refrigerator for 2 hours.

Remove the bars from the tin.

Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.

Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.

All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.


Tandoori chicken with Mundella yoghurt & True Foods Naan bread

INGREDIENTS

1 whole chicken

½ cup Sharwoods tandoori paste

1 cup natural Mundella Greek yoghurt

1 garlic clove, crushed

1 tsp ground cumin

1 tbs lemon juice

½ cup chopped coriander leaves

Steamed basmati rice, to serve

True Foods Naan bread, warmed, to serve

1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve


METHOD

Slice chicken into 3cm thick pieces. Combine tandoori paste, yoghurt, garlic, cumin, lemon juice and coriander in a large snap-lock bag. Add chicken and seal bag. Rub bag to combine ingredients and coat chicken. Remove excess air from bag and reseal. Label and date. Marinate in refrigerator overnight, then freeze for up to 2 months.

Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer gently for 10 minutes.

Meanwhile, cook chicken on a chargrill or frying pan over high heat for 3 minutes each side or until golden. Serve with sauce, rice, naan, cucumber and extra coriander.

tip: to make this super quick and no-fuss dinner even easier when it’s time to cook, look for precooked microwaveable rice.


Elderflower Margaritas

Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows. Added to your margarita you have an amazing cocktail to enjoy.

INGREDIENTS

2 shots Don Juan tequila

1 shot triple sec

1/2 shot lime juice

2 tsp Elderflower cordial

1/2 tsp lemon zest

Ice for shaking

Ice for the glass


METHOD

Combine tequila, triple sec, lime juice, elderflower cordial, lemon zest and ice in a shaker.

Shake until the shaker is frosted.

Pour over an ice-filled glass and garnish with a lime slice or wedge.


ANGAS PARK Dried Apricot Sorbet

INGREDIENTS

1 1/2 cups dried Angas Park apricots
2 cups apricot nectar (1 1/2 11.5 oz. cans)
1 1/4 cup water
3/4 cup sugar
1/3 cup limoncello
3 tablespoons fresh lemon juice (1 or 2 lemons)

METHOD
Hydrate dried apricots.
In a medium saucepan combine apricot nectar, water and dried apricots. Heat over medium low heat (no need to boil) until apricots are plump and tender, about 20 minutes (longer if the apricots are really dry). Place hot apricot mixture in blender with sugar and purée until smooth. Pass mixture through chinois or strainer. Chill mixture in ice bath. Once mixture is no longer hot, add fresh lemon juice and limoncello, stirring until blended. Add additional water, 1/4 cup at a time, if you think the apricot flavour is too strong.

Chill base and then freeze in ice cream maker.
Continue chilling mixture in ice bath until it is less than 45° F. Pour into ice cream maker and freeze according to your maker’s instructions. Once chilled, remove from ice cream maker and place in dedicated (odour-free) container to let ripen in the freezer for several hours.


Peach Rose’ Sangria

This cocktail gets its tint from wine-coloured nectar by Alain Milliat & delivers with its fresh subtle almond flavours alongside a delicate bitterness in contrast to the sweet fruits.

INGREDIENTS

1 (750-milliliter) bottle rosé wine

3/4 cup vodka*

1/2 cup Alain Milliat Vineyard Peach Nectar

6 tablespoons thawed frozen lemonade concentrate

2 tablespoons sugar

1 pound ripe peaches, peeled and sliced

1 (6-oz.) package fresh raspberries**

2 cups club soda, chilled


METHOD

Step 1
Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.

Step 2
Stir in chilled club soda just before serving.

Step 3
*Peach-flavored vodka may be substituted. Omit peach nectar.

Step 4
**1 cup frozen raspberries may be substitute


Kingfish with Soy & Ginger dressing

Featuring Yamato Raw Soy Sauce

INGREDIENTS

1 bunch of Shallots, thinly sliced

2 Lebanese cucumbers, thinly sliced on a mandolin
600 gm sashimi-grade kingfish, thinly sliced

To serve: roasted sesame seeds and shiso leaves

Ginger-soy dressing

100 ml light Yamato soy sauce

1 tbsp roasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger


METHOD

For dressing, whisk ingredients in a bowl to combine.

Arrange sashimi on plates, then top sliced shallots cucumber, drizzle with dressing, scatter with roasted sesame seeds and serve.


Lemon Raspberry Yoghurt cake

There’s nothing our Lemon & Raspberry Yoghurt cake can’t fix 🍋🍰
Our go-to afternoon treat, add fresh raspberries and a touch of icing sugar for an extra pop of sweet and sour! Special thanks to Margaret River Dairy Extra Creamy Yoghurt for making this cake pop!

INGREDIENTS

250g Softened butter
1 1/4 cups Caster sugar
3 large eggs
3/4 cup Vanilla yoghurt
Juice & Zest from 2 lemons
2 1/2 cups sifted Plain flour
1 tsp baking powder
1/2tsp bicarb of soda
1/2 cup milk

Frozen Raspberries & Fresh to Garnish

METHOD:

Beat butter & sugar until light and creamy 5+ minutes
Add eggs, yoghurt and lemon juice and zest.
Fold in flour, baking powder, bicarb and milk until well blended. Add frozen raspberries lightly, do not over mix. Place into 8″cake tin or loaf pan. Into oven 175’c fan bake for 35-45mins or until skewer comes out of middle clean, don’t over bake. Should feel springy to touch. Semi cool in pan, then put onto rack for icing.
Combine 1 cup mixed icing sugar and approx 1/3 cup lemon juice and tsp lemon zest, pour over cake.

Enjoy

Recipe courtesy of @LeonestCatering


Maple glazed beetroots with macadamias and cress salad

INGREDIENTS

2 beetroots, peeled, cut into wedges

2 tsp balsamic vinegar, plus extra to drizzle

2 tsp olive oil, plus extra to drizzle

3 thyme sprigs, leaves picked

3/4 cup (75g) walnuts

1 tbs maple syrup

75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled

Watercress, to serve


METHOD

1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3. Arrange watercress on a serving plate, top with beetroot, maple- roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.


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