All Posts By

Courtney

Jan 19
2

Baked Brie with Honey & Walnuts

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Incredibly easy and perfect for any special occasion.

Prep Time: 2 Minutes  |  Cook Time: 12 Minutes

Ingredients

1 wheel Brie Cheese
4tbs honey
1 cup walnuts, halved
Fresh Rosemary Sprig
Bread for Serving

Method

  1. Preheat the oven to 180ºC and spray a small baking dish with non-stick cooking spray.
  2. Place the wheel of brie in the center of the baking dish and top with the walnut halves.
  3. Add the rosemary sprigs and drizzle with honey.
  4. Bake for 12 minutes or until the cheese is soft.
  5. Serve with extra rosemary, honey, and crusty French bread.
Jan 16
0

The Perfect Rump Steak

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Rare, medium or well-done? Steak to order is not a problem with these helpful tips.

Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

Rather than oiling the pan, brush the steak with oil to prevent it sticking.

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.

Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Jan 09
1

Creamy Tomato Chicken Dinner

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Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.

Prep Time: 3 Minutes  |  Cook Time: 30 Minutes

Ingredients

2 Tbsp extra-virgin olive oil
4 medium chicken breast, boneless, skinless
1 tsp kosher salt, divided
½ tsp freshly cracked black pepper
2 Tbsp tomato paste
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp crushed red pepper flakes, optional
1 can crushed tomatoes
1 cup heavy cream
½ cup parmesan cheese, divided
4 cups kale, ribs removed, torn into small pieces, packed
1/4 cup basil leaves, thinly sliced

Method

  1. In a large skillet set over over medium-high, heat the olive oil until glistening.
  2. Season the chicken breasts with 1/2 teaspoon salt and pepper.
  3. Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
  4. In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
  5. Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
  6. Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
  7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 75°C with an instant read thermometer.
  8. Serve topped with fresh basil and remaining cheese.

Dec 27
0

Cajun Honey Pork Tenderloin

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Sweet and spicy Cajun Honey Pork Tenderloin. This flavorful pork is oh so tender, quick and easy to put together, and will produce delicious results every time. Ready in just over 30 minutes! Perfect for a weeknight dinner, holiday worthy and makes great leftovers!

Prep Time: 3 Minutes  |  Cook Time: 30 Minutes

Ingredients

2 pork tenderloin (about 500g each)
2 tablespoons Herbies Cajun seasoning
2 tablespoons olive oil
¼ cup butter (unsalted (4 tablespoons))
¼ cup honey
½ cup chicken broth (low sodium)

Method

  1. Preheat the oven to 190°C.
  2. Sprinkle the cajun seasoning all over the pork tenderloins and rub it all over.
  3. Heat the olive oil in a large oven proof skillet over high heat. Add the tenderloins and sear on all sides until golden brown. Transfer the pork to a plate.
  4. Add the butter, honey and chicken broth to the skillet and cook until it comes to a boil. Add the tenderloins back to the skillet and transfer the skillet to the preheated oven. Roast for 18-20 minutes or until the internal temperature is 68°C.
  5. Remove the skillet from the oven and transfer the pork to a plate. Place the skillet back on the stove over medium-high heat and simmer the sauce until it reduces and thickens, about 2 to 3 minutes. Taste the sauce for seasoning and adjust with salt or additional cajun spice.
  6. Place the pork tenderloins back in the skillet and flip it around in the sauce to coat evenly all around.
  7. Cut into slices and serve with sauce.

Dec 21
0

Raspberry and pistachio semifreddo

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Cook Time: 30 Minutes |  Serves: 8

Ingredients

2 eggs
4 egg yolks
1/3 cup caster sugar
1 ¾ cups thickened cream, whipped
1 cup pistachio nut kernels, roasted, roughly chopped
1 tbsp rosewater
Mint leaves to serve
200 g fresh raspberries plus additional 100 g fresh raspberries to serve

Method

  1. Grease a 19cm long x 6cm deep loaf pan. Line with baking paper and leave a 5cm overhang on both ends.
  2. Bring a saucepan of water to a simmer. In a heatproof bowl place eggs, egg yolks and sugar. Place bowl over a saucepan and whisk ingredients for 4 to 5 minutes or until thick and creamy. Remove from heat and whisk for a further 5 minutes or until cool.
  3. Transfer the mixture to a large bowl and fold in cream, 2/3 cup pistachios, 200 grams raspberries and rosewater.
  4. Pour mixture into prepared loaf pan.
  5. Cover and place in freezer overnight.
  6. Stand at room temperature for 5 minutes before turning out on a plate. Top with remaining raspberries and pistachios and mint leaves to serve.
Dec 21
0

Rudolph cupcakes

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Almost too cute to eat … almost!

Cook Time: 45 Minutes |  Makes: 12

Ingredients

For the cupcakes

¾ cup plain flour
¼ cup cocoa powder
½ cup caster sugar
2 tsp baking powder
½ tsp vanilla essence
80 g butter
½ cup milk
2 eggs

For the chocolate frosting

1 cup butter
1/3 cup cocoa powder
2 – 3 cups icing sugar
2 tbsp milk

For decoration
Pretzels for antlers
Red M&Ms or Jaffas for noses
White chocolate, melted for eyes
Brown M&Ms for eyeballs

Method

  1. Preheat oven to 160C.
  2. Prepare a 12-hole muffin pan by lightly greasing and lining with patty pans.
  3. Sift all dry cupcake ingredients into a mixing bowl.
  4. Make a well in the middle of the bowl and add remaining cake ingredients.
  5. Beat on low speed with an electric mixer for 4 minutes.
  6. Distribute cupcake mixture evenly into the patty pans and cook in oven for 15-18 minutes or until a skewer inserted comes out clean.
  7. Set aside to cool.
Dec 21
0

Grilled Carrot Salad with Brown Butter Vinaigrette

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This fabulous recipe makes the most perfect side-dish. The carrots spend a couple of hours marinating in a herb and spice mix before hitting the grill.  Grilling concentrates the sweet flavour and creates a lovely caramelisation of the marinade leading to an oh-so-tasty flavour.

Cook Time: 2 Hours 15 Minutes |  Serves: 6

Ingredients

½ cup extra-virgin olive oil
2 tbsp smoked sweet paprika
1 tbsp ground fennel
1 tbsp ground coriander
2 clove garlic
4 sprig thyme
500 g baby carrots
Salt
Freshly ground pepper
4 tbsp unsalted butter
2 tbsp sherry vinegar
1 tbsp water
2 tbsp almonds
150 g rocket

Method

  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp and tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
  4. Add the vinaigrette and rocket to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
Dec 21
0

Butterflied Roast Chicken

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A butterflied chicken means a quicker and more even cook to the traditional roast chicken. Add that with pantry herbs – you’ve got yourself a quick, delicious, budget friendly weeknight meal.

Prep Time:  10 Minutes  | Cook Time: 40 Minutes |  Serves: 4

Ingredients

1 chicken, butterflied
2  tsp dried rosemary
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground black pepper
3 tbsp olive oil
1 lemon, zested and sliced into 4
4 garlic cloves
2 tbsp white wine or stock

Method

  1. Preheat oven to 200C
  2. Combine the dried rosemary, thyme, sage, peppercorns, olive oil.
  3. Season chicken generously with salt, then rub lemon zest and the dried herb mix. In a baking tray or an ovenproof pan place the garlic cloves, lemon quarters on the base of the tray and lay the chicken skin side up on top.
  4. Roast in the oven for 35- 40 minutes or until the skin is golden brown and the chicken is cooked.
  5. Remove the chicken from the tray and set aside to rest in a warm place.
  6. Place roasting tin on the stove top on low heat and deglaze with white wine and 3 tablespoons of water. Stir the base with a spoon to loosen any sticky bits and bring the gravy to a boil to reduce.
Dec 21
0

Roast Pork Loin with Apples and Onion Gravy

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Prep Time:  15 Minutes  | Cook Time:  90 Minutes |  Serves: 6

Ingredients

3 kg scored boneless rolled pork loin
3 onions, halved
500 mL chicken stock
1  tbsp butter, softened
1  tbsp flour
3  tbsp olive oil

Method

  1. Preheat the oven to 230C, fan forced.
  2. Remove the pork from the fridge an hour before cooking to bring the meat up to room temperature, to ensure an even cook. Wipe off any excess moisture on the surface of the skin, add more salt and drizzle oil all over the pork.
  3. Lay the half onions, flat side down, on a roasting tray and place the pork on top. Roast at 230C for 35 minutes, flipping the tray over for an even crackling. When the skin has crackled, bring the oven temperature down to 160C fan forced and let it cook for a further 50-60 minutes or until the internal temperature reaches 65C.
  4. Meanwhile in a separate tray, place apples, drizzled with olive oil and seasoned lightly in the oven for 30 -35 minutes or until apples are tender.
  5. Remove pork from the oven and let it rest for 15-20 minutes.
  6. To make a gravy, scrap the pan juices along with the onions into a saucepan. Add the chicken stock and bring to a simmer. Cook until the onions are soft and falling apart and the liquid has reduced. Place the onion stock into a food processor and blitz until smooth.
Dec 19
0

Beer, Brown Sugar and Mustard Glazed Ham

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A fabulous combination of flavours will give your ham a beautiful golden glaze

Cook Time:  1 Hour 15 Minutes. |  Makes: 18

Ingredients

1 x 8-10 kg ham leg, rind removed
Cloves, for studding (about 50)

For the Beer, brown sugar & mustard glaze
375 mL bottle dark ale
½ cup brown sugar
2 tbsp Dijon mustard
1 tbsp golden syrup

Method

  1. Preheat oven to 200C.
  2. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2 centimetre intervals. Insert a clove into the centre of each square of fat. Wrap the hock in foil (this prevents it from burning).
  3. Place ham on a greased rack in a large baking pan lined with foil.
  4. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
  5. Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.