Makes 12 muffins
Ingredients:
2 ½ cups (375g) self-raising flour
1 ½ cups baby spinach, roughly chopped
1/4 cup garlic chives, chopped
1/4 cup sweet chilli sauce
1½ cups (180g) tasty cheese, grated
½ cup (125ml) olive oil
1 cup (250ml) milk
2 medium eggs
125g feta, roughly chopped
1/2 tsp salt
Pepper
Method:
1. Preheat oven to 180°C fan bake. Place the flour, spinach, chives, sweet chilli, cheese, oil, milk, eggs and salt in a large bowl and mix until just combined, then lightly fold the feta.
2. Divide the mixture between 12 lined muffin tins, grind pepper on top of each and cook for ~25 minutes
3. Turn out onto a wire rack to cool slightly. Serve warm with butter.
Ingredients:
Dumplings:
Dumpling wrappers (x50)
225g pork mince
175g green cabbage, finely chopped
2 tsp fresh ginger
1 Tbsp rice wine vinegar
1 ½ Tbsp soy sauce
1 tsp salt
Pepper
3 spring onions, finely chopped
2 tsp sesame oil
1 tsp sugar
Slurry:
(I cook the dumplings in batches and use this quantity for cooking 10 dumplings)
1 tsp cornstarch
½ teaspoon all-purpose flour
100g water
¼ teaspoon vinegar
Method:
Dumplings:
1. Combine all ingredients in a large bowl, mixing them together well.
2. To assemble the dumplings, add roughly 1 tablespoon of filling to the centre of each dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers. (Youtube has lots of tutorials!)
Cooking;
1. In a small bowl, mix together the slurry ingredients (water, flour, cornflour and vinegar)
2. When ready to cook - use a non-stick pan, add about 1 1/2 Tbsp of oil and bring to medium heat. Add the dumplings and cook for about 2 minutes or until the bottoms of the dumplings are just golden brown.
3. Re-stir the slurry to ensure ingredients are well mixed through and pour the slurry into the pan and then cover with a lid. This will allow the dumplings to cook all the way through
4. After ~3mins (or until the dumplings look translucent) remove lid and allow potstickers to continue to cook until the water evaporates and the slurry becomes a thin coating that is golden brown. (This usually takes 7-10 mins) To check if it is done, lift one edge of the ‘skirt’ and it should easily lift up and be firm rather than soft. Remove from heat. Use spatula to gently loosen all the edges of the skirt.
5. Use a plate that is larger than the surface of your pan and cover the top of your pan. Carefully flip your skillet and plate over so that the potstickers fall onto the plate with the lattice skirt is facing up.
6. Serve immediately with dumpling dipping sauce & chilli oil.
Ingredients:
5 paua, finely minced
1/3 cup flour
2 eggs
½ cup finely chopped coriander
½ cup finely chopped basil (optional)
½ cup red onion, minced or very thinly diced
1 rasher of bacon, minced/sliced very thinly
2 tbsp sweet chili sauce
Zest of one lemon
Generous crack of black pepper
Dipping sauce:
½ cup garlic aioli (I use Heinz Garlic Lovers Aioli)
1 tsp lemon juice
To serve:
Lemon wedges
Micro coriander
Flakey sea salt
Method:
Dipping sauce:
1. Mix together garlic aioli with lemon juice, set aside.
Fritters:
2. To create batter, whisk together egg and flour in a medium sized bowl.
3. Mix through remaining ingredients, then add paua mince and combine well.
4. Put a tablespoon of butter and a big dash of olive oil into a hot fry pan (or on the BBQ – our favourite)
5. Spoon heaped tablespoons of fritter mixture into the pan and cook for roughly 5 minutes per side (make sure they are cooked really well on one side before flipping otherwise they will break apart.) Repeat the process until you have finished all the mixture.
6. Sprinkle with flakey sea salt, garnish with micro coriander and serve with lemon wedges and dipping sauce.
TOP TIPS:
To avoid chewy fritters & ensure ease of mincing, place the paua in rapidly boiling water for 60sec, then place in cold water for 30sec to cool. Shake water off, then slice into 1cm wide slices before placing into mincer.
Serves: 6
Ingredients:
6x free-range eggs
1 Tbsp oil
2 medium sized brown onions, diced
2 Tbsp minced garlic
1 medium red capsicum
1 Tbsp ground cumin
1 Tbsp smoked paprika
1 tsp ground chilli
3 cans crushed tomatoes
1 Tbsp brown sugar
Garnish:
Coriander, Flat-leaf parsley, feta, fresh chilli
To serve:
Crusty bread
Method:
1. Heat the oil in a large cast iron pan. Add the onion and and garlic and fry until soft. Add sliced capsicum followed by the cumin, smoked paprika & ground chilli. Mix through, then add crushed tomatoes and brown sugar. Season to taste with salt and pepper (and add more spices here if you feel it needs it.)
2. Using a spoon, create 6 small ‘pockets’ in the simmering sauce. Carefully crack eggs into each pocket. Cover pan with a lid and cook for 2 minutes until whites are just set but yolks are still runny.
3. Before serving garnish with crumbled feta, coriander, flat leaf parsley and fresh chilli. (I served mine with avocado and fresh sour-dough.)
Ingredients:
1 ¼ tsp dry yeast
1 tsp castor sugar
⅔ cup (160ml) warm water
225g flour
1 tsp salt
½ Tbsp Olive Oil
6 eggs
Shaved ham
4 pre-boiled potatoes, sliced
100g cherry tomatos
100g grated gruyere
chilli oil & basil leaves to garnish
Method:
1. Preheat oven to 220°C. Place the yeast, sugar and water in a bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour, salt and olive oil in a large bowl and mix to combine. Add the yeast mixture and bring together to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
2. Roll the dough out on a lightly floured surface to make a 25cm square. Transfer to a deep-sided 25cm-square baking tray lined with non-stick baking paper and push dough into the edges. Crack the eggs onto the dough and top with the ham, sliced potatoes and tomatoes. Sprinkle with the cheese and brush edges with olive oil. Bake for 12–14 minutes or until golden. Garnish with chilli oil and basil leaves.
Ingredients:
1 ½ cups Wholemeal flour
2 cups Rolled oats
2 tsp Salt
1 cup Sunflower seeds
½ cup Sesame seeds
½ cup Flaxseed
½ cup Pumpkin seeds
½ cup Sliced almonds
700ml Water
1 Tbsp Olive Oil
Method:
1. Heat oven to 130°C.
2. Mix all the dry ingredients together in a large bowl and add the water and oil.
3. Oil two oven trays and evenly spread the mixture onto the trays. It should be the consistency of porridge.
4. Spread it as thin as possible (the thinner the better) and bake in the oven for 15 minutes.
5. Remove and score into pieces as desired. Put back in the oven and bake for 1-2 hours until golden and crisp.
Ingredients:
400ml Lukewarm water
½ Tbsp Sugar
½ Tbsp Dried Active Yeast
500g high-grade white flour
½ Tbsp Salt
½ cup extra-virgin olive oil
2-3 sprigs of rosemary
Flakey sea salt
Caramelised Onions
6 onions, thinly sliced
1 cup water
3 tbsp balsamic vinegar
2 tbsp butter
2 tbsp sugar
1 tsp salt
1 tsp finely chopped thyme (or rosemary)
Topping:
290g Foodsnob Danish Feta (1 1/2 tubs)
Method:
Caramelised Onions:
1. Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes.
2. Remove the lid and cook, stirring now and then, until all the water has evaporated (~15 minutes).
3. Remove from heat, set aside & allow to cool.
Focaccia
4. In a large bowl, mix water with sugar and yeast. Set aside for 10-15 minutes until frothy
5. Sift flour and salt into a large bowl.
6. Make a well in the centre and pour in yeast mixture. Mix well.
7. Cover with a damp tea towel and leave in a warm place for an hour or so to double in size.
8. Use oiled hands to deflate dough, the cover and leave for a further 30mins.
9. Preheat oven to 225ºC
10. Place a large generously oiled 23 x 33cm tray into the hot oven for 10mins.
11. Remove and carefully transfer dough into the hot tray
12. Press caramelised onion mixture onto the dough making indents with your fingers, followed by Foodsnob Danish Feta.
13. Leave to rise for 10mins, then press down again
14. Bake dough for 30-40mins or until both top and base are golden.
Notes:
Extra caramelised onions can be stored in an airtight container in the fridge for up to 1 week
Focaccia recipe can be doubled easily
Ingredients
300g Fish (Trevally or Kingfish recommended)
For the dressing:
65ml water
65ml white vinegar
65g sugar
65ml fish sauce
2 Tbsp lime/lemon juice
1 Tbsp fresh ginger, finely grated
To finish:
1 ripe avocado, halved & sliced lengthways
1 long red chilli, finely sliced
Mint leaves, thinly chopped
Coriander, thinly chopped
Crispy shallots
Method:
1. Combine all dressing ingredients in a bowl and whisk until sugar is dissolved. Set aside.
2. Place the sliced avocado on the base of the medium plate and top with fish, sliced sashimi-style and evenly spaced. Generously spoon dressing over the fish.
3. Sprinkle with thinly sliced chilli, mint leaves and coriander. Finish with crispy fried shallots.