Beef sausages
1 head cauliflower, cut into 3cm florets
75g grated vintage cheddar
100ml thickened cream
I bunch kale, sliced finely
2 tbsp plain flour
60g butter
500ml milk
1tsp freshly grated nutmeg
Salt and pepper
2 tbsp breadcrumbs
2 tbsp slivered almonds, toasted
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp sesame seeds or linseeds
1 avocado, diced
Salt and pepper
ROASTED BEEF SAUSAGES
Place sausages on a roasting tray lined with baking paper. Drizzle with a little olive oil and turn to coat well. Roast in a 180 degree oven for approximately 25-30 minutes (turning over half way through) until sausages and firm and browned.
CAULIFLOWER CHEESE BAKE
Cook the cauliflower in a pot of salted boiling water until tender (about 5 minutes). Drain well. Melt the butter in a saucepan over medium to low heat. Add the flour and whisk to create a roux (butter & flour paste). Cook for a minute or two to remove the raw flour flavour. Add ½ the milk, and whisk to combine. Add the remaining milk, whisking all the time to ensure mixture is smooth and without lumps. Finally add the cream and cook to thicken - until the sauce coats the back of a spoon. Stir in half the cheese and the freshly grated nutmeg and season well.
Place cauliflower in a large baking dish and pour over white sauce. Top with remaining grated cheese and breadcrumbs. Place under a medium grill for 5 minutes until cheese and breadcrumb mix is golden.
KALE SALAD
Whisk together the olive oil and cider vinegar and season well. Pour dressing over the kale and using your hands, gently coat each piece. Arrange kale in a large shallow bowl or on a serving platter. Leave to stand for 20 minutes. Scatter over toasted almonds, diced avocado, seeds and serve.
500g Beef mince
1 small shallot grated
1 carrot grated
1 cob of corn - careful slice the kernnels off.
1 zucchini grated
1 garlic clove (minced)
1 tablespoon Worcestershire sauce
4 Button Mushrooms thinly diced.
1 egg (lightly beaten)
Grate the onion, carrot and zucchini and squeeze as much liquid out as possible using a cheese cloth. Place all the ingredients into a large mixing bowl and mix until just combined. Divide the mixture into 6 and flatten to make burgers slightly bigger than your burger buns. (As they will shrink slightly when you cook) Cook on a BBQ or place in a frying pan. Cook for ¾ mins on one side (until the bottom is nicely browned. Flip and cook for a further ⅔ mins until cooked through. Serve straight away.
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Preheat the oven to 150 degrees C, and line several baking sheets with baking paper. Scrub the beetroots well with a veggie brush and cut off the tops. Use a mandolin slicer to slice the beetroots paper thin. When the beetroot slices are this thin, there is no need to peel them first. Place the beetroot slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beetroots, place in separate bowls and divide the oil and salt evenly.) Let the beetroots sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color. Toss the beetroots again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beetroot chips from the oven and cool completely before storing in an air-tight container.
Cut capsicum into chunks and alternate with cherry tomatoes, mushrooms, and onions on a skewer. Brush with olive oil and grill until tender.
]]>360g 4Real halloumi cheese,
2 cups canola oil (or other natural oil)
2 large Watson's Farm eggs , whisked
FLOUR DREDGE:
1/2 cup plain flour
1 tbsp Italian herbs
1 tbsp smoked paprika (sub ordinary paprika)
1 tsp ground white pepper (sub black pepper)
CRUMBING:
1 cup panko breadcrumbs – or ordinary breadcrumbs
1/4 tsp salt
YOGHURT GARLIC DIPPING SAUCE:
1/2 cup plain 4Real Milk natural yoghurt
1 garlic clove, finely grated using a microplane
1/2 tsp lemon juice (sub white vinegar)
1 tsp extra virgin olive oil
1/4 tsp salt
Garlic dipping sauce
Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop. Cut the halloumi into fries around 1.5cm thick. The length will depend on the shape of your halloumi.
Dry – Pat halloumi mostly dry using tea towels.
Prep – Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.
Crumb – Dip a halloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. You can do two at a time. Toss halloumi in breadcrumbs (by tossing the bowl) so you don't have to touch.
Heat oil in a medium saucepan over high heat until it reaches 180°C. Fry five halloumi sticks at a time for 90 seconds. Drain on a paper towel lined tray. Repeat with remaining halloumi.
Serve hot with yoghurt garlic dipping sauce.
]]>1 kg diced Butcher Co. beef
4 rashes Butcher Co. double-smoked bacon, rind removed and thinly sliced
4 Kalfresh carrots cut into 2cm chunks
1 large shallot, quartered and sliced
4 Wickham Farms potatoes, peeled and cut into 2cm chunks
4 sweet baby capsicums sliced
1 cup white wine
1 tbsp rice flour
2 tbsp Darling Fresh Wood Smoked Seasoning
3 tbsp tomato paste
2 cups beef stock
3 bay leaves
2 large sprigs Riverdale Herbs Rosemary
Preheat oven to 150°C.
Remove rind and excess fat from bacon. Preheat a heavy based cast iron pan, or similar, over medium heat and render the fat from the bacon rind until brown and crispy. Remove from pan.
Add sliced bacon, onions, capsicums and carrots to the frying pan and sauté for 5 minutes until lightly coloured.
Remove from pan. Mix the tomato paste with the beef stock. Mix the rice flour and spice mix together and coat the diced beef. Brown the spiced beef in two batches in the pan over medium heat (add a little oil if necessary).
Remove the beef when browned.
Deglaze the pan with the wine and then add the bacon/ carrot and beef back to the pan with the stock, bay leaves and rosemary.
Stir to combine well.
Cover with a lid and place in the oven for 2.5 hours - check every hour and stir thoroughly.
Remove from the oven and serve with mashws potato, pasta or rice.
Slow-cooker tip: if you prefer using a slow cooker then you just need to reduce the stock by one cup.
Preheat oven to 200°C. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
Roast in preheated oven until figs soften slightly, approximately 5 to 8 minutes. Remove from oven.
Flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
Return to oven, and roast until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.
Approx 1 bunch Valley Pride Produce Baby carrots
1 Tbsp Dewar's honey mixed with chilli flakes for spice
1 Tbsp extra virgin olive oil
1/3 cup 4Real Milk Natural Yogurt
1/3 cup parsley
1/2 lemon, juiced
Sea salt, to taste
1 Tbsp pistachios, chopped
Sprinkle of red pepper flakes to serve
Preheat oven to 180°C . Peel and wash baby carrots. Dry with a paper towel. Toss carrots in a mixing bowl with spicy honey and olive oil until well-coated. Spread carrots over a baking sheet.
Roast in oven for approx. 30-40 minutes until tender and slightly browned.
In a food processor, add yogurt, parsley, lemon juice, and sea salt to taste. Mix until well-combined.
Remove carrots from oven, and place in a serving dish.
Drizzle with yogurt sauce (save some for dipping), sprinkle with chopped pistachios, a few red pepper flakes, and parsley. Add salt as desired. Best served hot.
]]>4Real Haloumi
2 medium Valley Pride Produce beetroot
1 grated Kalfresh carrot
Scenic Food Co Sourdough Bread, sliced
Salt and pepper
Olive oil
2 tbsp brown sugar
1 cup red wine vinegar
½ cup water
1tsp yellow mustard seed
** Optional: Add a Butcher Co Eye Fillet steak to this sandwich
Cut beetroot into very thin slices or julienne (cut into matchsticks).
Heat a medium sized saucepan over medium heat and add red wine vinegar, water, mustard seeds and brown sugar. Once sugar has dissolved, add beetroot.
Turn off heat and leave to cool.
Toast bread to your liking. Heat a griddle pan or bbq on high heat.
Cut halloumi into slices and brush with olive oil and season well with salt and pepper. Heat a shallow fry pan on high and add a tsp olive oil.
Pan fry the halloumi slices until golden on each side (about 1-2 minutes per side).
Layer sandwiches to your liking eg. bread, halloumi and grated carrot, pickled beetroot, bread. Serve immediately.
Cook corn on high heat in a microwave with husks on for two to three minutes.
Leave to cool, remove husks and shave corn off cobs with a knife into a large bowl.
Heat a frying pan over high heat. Add spring onion and paprika and cook, stirring, for five minutes or until golden brown. Remove from heat.
Combine the whole eggs and flour and bicarb soda in a bowl. Gradually stir in the milk. Add corn, parmesan to and stir to combine. Season with salt and pepper.
In separate bowl whisk egg whites until firm (this will add lightness to the corn batter).
Fold into the corn/bacon batter gently with the chopped parsley, keeping as much air in the batter as possible.
Heat half the vegetable oil in a large nonstick frying pan over medium heat.
Spoon one tablespoon of corn mixture evenly around the edge of the pan.
Cook for 2-3 minutes each side or until golden brown and cooked through.
Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.
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4 medium Valley Pride Produce Golden Beets
Extra Virgin Olive Oil
Fresh Thyme
Lemon Zest
Salt & Pepper
Prepare & peel the golden beets.
Before you get started on the beets, preheat the oven to 200°C.
To prepare golden beets for roasting, trim off the ends of each side using a sharp knife. Then, use a vegetable peeler to peel away the layer of skin on the outside of the beet before cutting them into 3cm pieces.
Prepare for roasting.
Place the peeled and chopped beets on a sheet pan and toss with the olive oil, thyme, salt and pepper until fully coated. Spread them out in a single layer.
Roast the beets & serve.
Place the beets in the preheated oven and roast for 30-35 minutes tossing halfway through the cooking time with a spatula, until they are cooked through and fork-tender.
Remove from the sheet pan and toss with lemon zest before serving.
4 Butcher Co. eye fillet steaks brushed with olive oil and seasoned (try these Oaky Creek Seasonings)
1 large Wickham Farms sweet potato
1 bunch Peak Produce baby broccoli
50g Norco butter
½ cup 4Real Milk
Salt and pepper
Heat a griddle pan or bbq on high heat. Cook steaks to your liking and serve immediately with sweet potato and steamed baby broccoli.
Peel and dice sweet potato into 1cm pieces.
Place in a large saucepan with 2 teaspoons salt and just cover with water.
On a high heat boil for 20-25 minutes until sweet potato is tender and soft. Mash with a potato masher or fork until very smooth.
Add butter and 1 tsp salt and stir combine well. Add milk and whisk thoroughly to add air and volume.
Serve immediately.
Mash Tip: warm your milk before adding to mash, it will make extra fluffy and keep your mash smooth.
]]>3 cups finely chopped Coco's Orchard apples
3 large eggs, beaten
½ cup apple juice
3 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
2 teaspoons vanilla
1 cup chopped walnuts
1cup brown sugar
¼ cup butter
1⁄3 cup cream
Preheat oven to 180 degrees and grease and flour a square or rectangle 26cm baking tin. In a large bowl combine flour, sugar, baking soda and salt. Make a well in the centre and set aside. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. Spread batter into cake tin and bake for 45-50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
]]>4 whole Kalfresh Sweet Corn cobs
3 tbsp extra virgin olive oil
2 tbsp parsley or coriander
1 tbsp Darling Fresh Smoke Haus All Rounder Seasoning
GARLIC BUTTER:
50g/ 3 tbsp unsalted butter
1 Christmas Creek Garlic clove
Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. Heat BBQ on high or oven 200°C (180°C fan).
Garlic butter
Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (try the side of the BBQ)
Season corn
Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob.
BBQ
Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
Oven
Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
Butter it
Transfer corn back into the bowl. Pour over garlic butter and toss.
Serve
Pile onto plate, sprinkle with parsley then grab and eat like ribs!
]]>Rissoles
500g beef mince
75g crumbled feta
1 carrot finely grated
1 egg
500g potatoes
¼ cup breadcrumbs
½ medium onion finely diced
2 tbsp chopped parsley
Salt & pepper to taste
Potato Mash
75g butter
½ cup milk
Salt
Honey Carrots
Carrots
Olive Oil
Honey
Rissoles
Combine all ingredients in a large bowl. Shape into 4 large rissoles with your hands. You can either bbq or grill using a little olive oil. Rissoles will need about 4 minutes per side for a medium cooked rissole. Serve with mash and honeyed carrots.
Potato Mash
Peel and diced potato into 1cm pieces. Place in a large saucepan with 2 teaspoons salt and just cover with water. On a high heat boil for 20-25 minutes until potatoes and pumpkin are tender and soft. Mash with a potato masher or fork until very smooth. Add butter and 1 tsp salt and stir combine well. Add milk and whisk thoroughly to add air and volume. Serve immediately.
Tip: To make mash extra fluffy and keep it hot, warm milk before adding.
Honey Carrots
Cut carrots into 2cm diagonal chunks and drizzle with olive oil and honey. Season well. Line a tray with baking paper and roast carrots for 30-40 minutes until caramelised and tender. Toss half way through to ensure carrots cook evenly.
2 x The Butcher Co. t-bone steaks
500g Wickham Farm potatoes
3 mini avocados or 1 medium avocados
200g beans, topped
3 eggs
1 lettuce, washed
Olive oil
2 tsp black sesame seeds
¼ red onion, sliced very finely
2 tbsp free range egg mayo
1 tbsp sour cream
1 tbsp lime juice
1 tbs olive oil
1 tsp seeded mustard (or Dijon)
Salt and pepper
AVOCADO BEAN AND EGG SALAD
Boil eggs gently for 6 minutes. When cooked, drain hot water, and replace with cold water. Leave eggs to cool for another 5 minutes. Peel and cut into quarters.
Blanche beans in boiling water for 2 minutes then refresh in iced water immediately to cease cooking and ensure they don’t lose their colour. Cut in halves. Combine all dressing ingredients together and season. Cut avocados into cubes. Arrange cos lettuce leaves on a large flat platter. Scatter over beans, red onion and avocado pieces and then place egg quarters decoratively around the plate. Drizzle dressing over salad and top with black sesame seeds.
T-BONE STEAK
Heat BBQ or grill plate to high heat. Drizzle steaks with olive oil and season well both sides. When plate is very hot, grill steaks to your desired liking. Leave to rest, covered with foil for 5 mins.
CRUSHED POTATOES
Cook potatoes in salted boiling water for 10-12 minutes until tender. Line a flat baking tray with baking paper and after draining potatoes, lay them out on the baking paper. Crush with a fork or potato masher, leaving some larger pieces. Drizzle with olive oil and season well with salt and pepper. Roast for approximately 20 minutes until crunchy and golden.
Vegetarian option: omit steak. Replace with grilled haloumi.
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600g sweet potato, peeled
½ bunch kale, finely chopped
1 large red onion, halved and sliced thinly
150ml cream
1 cup grated tasty cheese
1 clove garlic, sliced
100ml vegetable stock
Salt and pepper
Preheat oven to 180 degrees. You will need a lasagne dish or similar size ovenproof baking tray for this recipe. Slice peeled potatoes into thin discs and layer alternately with chopped kale and red onion, seasoning well between each layer. Mix together cream and stock and pour over potatoes. Cover with a top layer of baking paper then foil. Bake for 20-25 minutes. Remove baking paper and foil and sprinkle over grated cheese. Bake for a further 10-15 minutes until potates are easily pierced with a knife.
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4 rashers bacon, rind removed and sliced thinly
1 punnet cherry tomatoes
185g feta
3 tbsp sundried tomato pesto
400g pasta of your choice
Olive oil
Salt and pepper
Grated parmesan to serve
Torn basil leaves to serve
Chopped kalamata olive to serve (optional)
Preheat oven to 180 degrees. Place tomatoes and bacon in a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until tomatoes are blistered and bacon is browned. Cook pasta according to packet instructions, making sure to keep 2 tbsp pasta water before draining. Add pesto and pasta water to the roasted tomatoes and bacon and stir well. Gently stir sauce through cooked pasta and add feta, basil leaves and olives (if using). Top with grated parmesan and serve immediately.
VEGETARIAN OPTION
Omit bacon and add crumbled feta to the pasta with the sauce at the end.
400g green beans, trimmed
4 figs, thinly sliced
1/2 bunch mint, leaves picked
120g feta
2 tbs sunflower seeds, toasted
1 shallot, finely chopped
1/4 cup (60ml) Champagne or sparkling white wine
1/4 cup (60ml) apple cider vinegar
For the dressing, combine all ingredients in a bowl. Set aside until needed. Blanch the beans in a large pan of boiling salted water for 3 minutes or until tender. Drain and place in a bowl of iced water until cool, then drain again and pat dry with paper towel. Thinly slice beans lengthways. To serve, place beans on a platter, top with fig, mint leaves and feta. Drizzle with dressing and scatter over sunflower seeds.
Core, skin and chop your apple into bite-size pieces. In a bowl, mix together the copped apples, butter and brown sugar. Sprinkle the cinnamon on top. Microwave for 2 to 4 minutes depending on how soft you want your apples to be.
Enjoy! You can top it off with a scoop of vanilla ice cream and caramel sauce.
]]>2 rump/sirloin steaks
4 carrots
200g green beans
½ cup olive oil
Salt and pepper
1 tbsp honey
2 cloves garlic
GARLIC GREEN BEANS
Top & Tail beans. Heat a flat-bottomed saucepan on medium heat and add a little olive oil and/or butter (tip: adding a bit of olive oil with your butter means you get the buttery flavour but it won’t burn so readily). Add beans and coat well. Add a little splash of water and cook beans for 2-3 minutes tossing continually until tender but still crunchy. Add garlic and saute for a further 2-3 minutes. Season well before serving.
HONEYED CARROTS
Preheat oven to 200 degrees. Line a baking tray with baking paper. Cut carrots into 2cm diagonal chunks and drizzle with olive oil and honey. Season well. Roast carrots for 30-40 minutes until caramelised and tender. Toss halfway through to ensure carrots cook evenly.
STEAK
Bring steak to room temperature (leave out of fridge for 15 minutes). Drizzle steaks with olive oil and season with salt and pepper. Preheat griddle pan or BBQ to high heat. Add a small knob of butter and when sizzling, add steaks. Cook steaks to your liking. Leave steaks to rest for a couple of minutes, lightly covered with foil to keep warm.
1 tbsp vegetable oil
2 beef rib eye steaks
1 small onion, sliced
1 cucumber halved deseeded and sliced
2 small tomatoes, cut into wedges
1 large red chilli, finely sliced
½ cup mint leaves
¼ cup sliced spring onion (scallions)
steamed rice to serve (optional)
1 tbsp fish sauce
1 tsp light brown sugar
½ tsp ground black pepper
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lime juice
Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes. For the dressing, whisk together fish sauce, lime juice and sugar. Heat oil in a frying pan over high heat. Cook steaks for 3-4 minutes each side (medium-rare) or until cooked to your liking. Remove the steaks from the heat and rest for 10 minutes before cutting into thin slices. Place the onion, cucumber, tomato, chillies, mint, spring onion and sliced steak in a large bowl. Add about half the dressing and mix. Taste and add more dressing if needed. Toss to combine. Serve with steamed rice (optional).
]]>600g steak, sliced thinly
200 green beans, cut into 2cm batons
3 carrots, cut into thin 2cm strips
3 baby capsicums, sliced thinly
½ bunch basil, shredded
Vegetarian version: ¼ red cabbage sliced thinly
4 cloves garlic, sliced
4 tbsp vegetable oil
1/3 cup beef stock (replace with vege stock for vegetarian version)
½ cup roasted salted cashews, roughly chopped
2 long red chillis, sliced
3 tbsp light soy sauce
2 tbsp kepac manis (sweet Indonesian soy sauce)
Steamed jasmine rice to serve
Heat a heavy based frypan or wok over high heat. Add 1 tbsp oil, chilli and garlic and saute for 1-2 minutes until chilli is crisp. Remove from pan and set aside. Season the beef and add to the hot wok with a little extra oil in three batches. Cook for 1 minute until browned. Remove from pan. Add the remaining oil, green beans and carrots and stir fry for 2 minutes then add beef stock and soy sauce and cook for a further 3minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis. Turn to coat well.
Serve immediately with jasmine rice.
Replace beef with ¼ red cabbage sliced thinly and 1 bunch paris carrots cut into slices. Saute chilli and garlic as above then add cabbage, green beans and paris carrots. Add vege stock and soy sauce and cook for a further 3 minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis.
Turn to coat well.
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The Butcher Co. Lamb sausages
1 sweet potato
1 bunch baby broccoli
Olive oil
Salt and pepper
1 tbsp honey
1 tbsp morrocan spices
Juice of ½ lime
1 clove garlic, chopped finely
1 tsp dried chilli flakes (optional)
Preheat oven to 180 degrees. Line a baking tray with baking paper. Cut sweet potato into 3mc pieces. Heat honey in the microwave for 10 seconds just to loosen and add 1 tbsp olive oil, Moroccan spices and a good grind of pepper. Place potato on a large lined baking tray and drizzle over marinade. Use your hand to ensure that the potato is well covered. Bake for 30-35 minutes until golden and tender. Check after 20 minutes and turn potato over to cook evenly. Line a second baking tray with baking paper. Place sausages singularly in tray and drizzle with a little olive oil. Bake for 20-25 minutes, turning once to cook through. In a bowl mix together 1 tbsp olive oil, garlic, chilli and the lime juice. Add broccoli and season well with salt and pepper. Heat a grill plate or shallow saucepan on high and when very hot add the broccoli. Cook for 2-3 minutes turning over half way. They should have some caramelisation and charred colour. Just before removing from the pan, add a splash of water to lightly steam the broccoli.
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500g onions sliced into rings
3 eggs
1/2 cup cream
75g crumbled feta
2 tbsp brown sugar
1 tbs balsamic vinegar
1 piece shortcut pastry
2 tbsp water
Salt and pepper
Heat a medium sized saucepan and add a good splash of olive oil (about 2 tbsp). Add onions and saute until soft (about 15 mins). Add sugar and vinegar and cook for a further 15 minutes. Season well. Whisk together eggs cream water and season with salt and pepper. Spray a 12 hole muffin pan with oil and cut pastry into 12 squares. Press each square into a muffin hole and add a tsp caramelised onion and a tsp crumbled feta. Pour over egg mixture and bake for 10-15 minutes until golden and cooked through.
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2 baby watermelon
½ bunch mint finely chopped
5 red fruit tea bags (e.g. Twinings Cranberry & Pomegranate) for colour and extra flavour
2 cups boiling water
¾ cup caster sugar
1.5 cups coconut cream
Infuse tea bags into the boiling water with the caster sugar and put into the fridge to cool for 30 minutes. Cut watermelons in half and scoop out flesh leaving halves intact. Discard tea bags and pour tea liquid into a blender. Add chopped watermelon and coconut milk and blend until smooth. Stir through mint leaves.
Pour into a 20cm x 30cm metal tray and place in the freezer overnight. When ready to serve, remove from granita from freezer and rake with a fork. Return to the freezer until ready to serve. Serve in watermelon halves and drizzle with extra coconut cream and garnish with chopped mint.
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2 baby butternut pumpkins
½ cup honey
2 tbsp garlic salt
1 bag watercress
1 round SR4 Real feta
Olive oil
Salt and pepper
1 cup toasted walnuts or pecans
Budburst apricot vinegar (or white balsamic)
Preheat oven to 180 degrees. Cut pumpkin in half and remove seeds. Then cut each half into four wedges. Place pumpkin and flat baking tray lined with baking paper. Drizzle with olive oil, honey and sprinkle over garlic salt. Roast for 20-25 minutes until golden and tender. Leave to cool to room temperature. Make a simple dressing using 1 part olive oil, 2 parts vinegar, salt and pepper. Taste
and adjust seasoning and acidity to suit. NOTE: balsamic vinegar will be more acidic than the apricot vinegar so if using the apricot vinegar add 1 part lime or lemon juice. Arrange watercress on a large serving platter. Place roasted pumpkin
decoratively throughout the watercress. Sprinkle with nuts and drizzle over dressing. Crumble over feta and serve immediately.
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400g Green Beans
1 tbsp garlic salt
1 punnet cherry tomatoes
100ml olive oil
30ml caramelised balsamic vinegar
Salt and pepper
Preheat oven to 180 degrees.
Drizzle tomatoes with 30ml olive oil and season with garlic salt. Roast tomatoes for 15-20 mins until just starting to blister. Its okay to have some blistered and some not as well for added texture. Bring a large pot of salted water to boil. Add beans and cook for 5 minutes until just tender and still a bit crunchy. Drain and refresh in a large bowl of iced cold water (this will stop the cooking process and help the beans hold their beautiful colour). When cooled drain well. Arrange the beans on a long serving plate and scatter over tomatoes. Drizzle over a little olive oil and caramelised balsamic. Season with salt and pepper. Pro tip: sprinkle with nigella seeds to make the dish really pop!
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