All Posts By

Courtney

Dec 16
1

Crumble Top Mince Pies

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Just like mince pies, only better! A rich crumble tops off these festive favourites. For a smaller quantity the recipe can simply be halved.

Prep Time:  45 Minutes. |  Makes: 24

Ingredients
175 g plain flour, plus extra to dust
65 g icing sugar
100 g unsalted butter, chilled and cubed
1 egg yolk
Zest of 1 orange, finely grated
1 tbsp orange juice
840 g fruit mince

For the Crumble
75 g plain flour
60 g unsalted butter, cubed
50 g demerara sugar
¼ tsp ground cinnamon
Pinch of salt

Method

  1. Grease a 24-hole small muffin tin, ¼ cup capacity.
  2. Blitz flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg yolk, orange zest and juice and pulse again to bring the pastry together. Turn out onto a floured surface and lightly knead. Shape into a disc, wrap in clingflim and refrigerate for 30 minutes.
  3. Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together in clumps. Refrigerate until needed.
  4. Preheat oven to 190C.
  5. Cut pastry in half and work with one piece at a time while the other piece stays in the fridge. Roll pastry out on a lightly floured surface until it is about 3mm thick. Using a 7.5-centimetre cutter, cut out rounds and line the tins with pastry. Fill cases with fruit mince and then top each with the crumble mixture. Bake for 20 minutes or until golden. Leave to cool in tin before gently taking out.
Dec 16
0

Roasted vegetables with hummus

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Bring some colour and flavour to the table with this assortment of veggies that are roasted to perfection and served with a homemade hummus

Prep Time:  1 Hour 30 Minutes. |  Serves: 6

Ingredients

3 parsnips, peeled and cut in half lengthways
3 carrots, peeled and cut in half lengthways
3 beetroot, peeled and halved
1 large sweet potato, peeled and cut into wedges
12 mushrooms, halved
12 garlic cloves, peeled
¼ cup olive oil
Salt and freshly ground black pepper
2 tbsp red wine vinegar
2 tbsp brown sugar
Fresh thyme to garnish

For the Hummus
1/3 cup tahini
2-4 tbsp cold water
2 tbsp olive oil
½ tsp ground cumin
¾ tsp fine sea salt
2 cloves garlic, peeled and minced
Juice of 1 lemon
1 x 400g can chickpeas, rinsed and drained

Method

  1. Preheat oven to 200C.

  2. Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.

  3. Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.

  4. Combine red wine vinegar and sugar in a bowl and stir until the sugar dissolves. Remove vegetables from the oven and pour the vinegar mixture over the top. Use a large metal spoon to toss well to coat all vegetables.

  5. Return to the oven and roast for a further 15 minutes or until tender.

To make the Hummus

  1. Add tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Taste and season.
  2. To serve
    Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.
Dec 15
3

Easy black forest trifle

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Short on time? This stunning dessert has the wow factor but is super-easy to make.

Prep Time:  30 Minutes. |  Serves: 14

Ingredients

1 litre ready-made vanilla custard
200 g dark chocolate, broken into pieces
3 packets chocolate flavoured biscuits such as Arnotts Choc Ripple
500 g cherries, halved with pits and stems removed
75 mL kirsch (optional)
200 g cherries, whole with stems
600 g double cream
400 mL crème fraîche
50g icing sugar
Grated chocolate to decorate

Method

  1. Place custard and chocolate pieces in a saucepan over a low heat. Heat, stirring constantly until the chocolate has melted. Cover with gladwrap and refrigerate to cool.
  2. Meanwhile lightly whip the cream with the crème fraîche and icing sugar until soft peaks form.
  3. In the bottom of a trifle bowl spoon some of the cream mixture and then arrange a layer of biscuits on top. Sprinkle biscuits with some of the kirsch and add a layer of cherries and a layer of chocolate custard.
  4. Repeat these steps to create layers, finishing with a layer of cream. Top with whole cherries and grated chocolate.
  5. Keep refrigerated until serving.
Dec 13
0

Pork Shoulder Al’Diavolo

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Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Serves: 8

Ingredients

1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika

Method

1. Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

2. Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

3. Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

4. Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1″ intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

5. Let pork sit at room temperature 1 hour.

6. Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.

7. Transfer pork to a cutting board and let rest 30 minutes before slicing.

8. DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

Recipe by Epicurious

Dec 05
0

Rosemary-crusted beef fillet with horseradish cream

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Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Prep Time: 10 Mins | Cook Time: 20 Minutes | Rest Time: 10 Minutes |  Serves: 8

Ingredients

2kg whole beef fillet/beef tenderloin sinew removed
2 tbsp olive oil
2 tbsp rosemary finely chopped
2 tbsp sea salt flakes
2 tsp black pepper freshly cracked
1/2 lemon

For the horseradish cream

1 cup sour cream
1-2 tbsp horseradish, grated (alternatively, use jarred horseradish and add to taste)
1/2 lemon juiced
salt and pepper to taste

Method

  1. Pre-heat the oven to 220ºc
  2. Heat a large cast iron skillet over high heat. Place the whole fillet of beef on a large chopping board. Drizzle over the olive oil and rub all over the fillet.
  3. Sprinkle the chopped rosemary, salt and pepper on to the chopping board then roll the beef fillet into the seasoning, making sure you cover the entire surface of the fillet.
  4. Sear the beef fillet on all sides until golden brown then place in the oven and allow to roast for 20 minutes until a meat thermometer inserted reads 55ºC/130ºF for rare-medium rare meat.
  5. Remove from the oven then cover with foil and allow to rest for 10 minutes.
  6. In that time, mix together all the ingredients for the horseradish cream and season to taste with lemon, salt and pepper.

  7. Slice the beef fillet and serve with the horseradish cream.

    Recipe by Alida Ryder

Nov 18
0

Christmas Ham with Cranberry & Redcurrant Glaze

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This celestial ham will be the winning centre-piece of your Christmas table. Sweetly spiced by the whole cloves. The deliciously sticky glaze contrasts beautifully with the salty meat.

Cook Time: 1 hour 25 Minutes |  Serves: 12

Ingredients

8 kilogram smoked leg of ham

1 cup (320g) redcurrant jelly

3/4 cup (240g) cranberry sauce

2 tablespoon lemon juice

1/3 cup (80ml) brandy

whole cloves, to decorate

Method

  1. Preheat oven to 180°C/350°F.
  2. Cut through the rind of the ham about 10cm (4 inches) from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the cut at the shank end. Remove rind completely. Using a sharp knife, score fat lightly at about 2.5cm (1-inch) intervals, cutting just through the surface of the fat. Score in the opposite direction to form a diamond pattern.
  3. To make cranberry and redcurrant glaze, stir jelly, cranberry sauce, lemon juice and brandy in a small saucepan over low heat until combined.
  4. Line large baking dish with baking paper; place ham on wire rack in dish. Brush ham all over with glaze; cover shank end with foil.
  5. Bake ham 40 minutes; remove from oven, decorate with cloves. Return to oven; bake a further 40 minutes or until browned all over, brushing occasionally with glaze.
  6. Cover ham; stand 15 minutes before slicing. Serve warm or cold.
Nov 08
0

Crispy Smashed Potatoes with Yogurt Dip

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Crispy potatoes served with sizzling garlic and yogurt dip are perfect as a side dish or a snack. They are easy to prepare, and you can make the yogurt dip in advance

Prep Time: 20 Minutes | Bake Time: 30 Minutes |  Serves: 2

Ingredients

500 g baby potatoes, washed and unpeeled
1 tbsp salt
1 tbsp olive oil
your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional
pinch of salt

Yogurt dip:

1/2 bunch fresh parsley, finely chopped
1 clove garlic, finely chopped
1 tsp chilli flakes
1/2 tsp salt
80 ml olive oil
300 g greek yogurt

Method

  1. Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
  2. While the potatoes cook, preheat the oven to 2000C.
  3. When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total).
  4. While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
  5. Serve hot potatoes with yogurt dip. Enjoy!
Nov 04
1

Easy Mango & Avocado Salsa

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Fresh & Healthy 6-ingredient avocado salsa. It’s sweet, spicy & undoubtably refreshing. Smooth avocado paired with sweet mango and spicy jalapeño will have you craving more with every bite.

Prep Time: 5 Minutes |  Serves: 6

Ingredients

2 medium mangoes diced
1 avocado diced
1/4 red onion diced
1/2 cup tomato diced
1/2 cup fresh cilantro chopped
1 small lime juiced
1/2 small jalapeno optional
salt pepper to taste

Method

  1. Prepare all the ingredients – skin and dice the mangoes, skin and dice avocado, finely chop red onion and cilantro.
  2. If using any habanero or jalapeno, remove the stem and seeds and finely dice it.
  3. Combine all the ingredients in a medium bowl. Season with salt pepper to taste and fresh lime juice.
  4. Enjoy!
Oct 31
2

Easy Teriyaki Chicken Wings

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This Easy Teriyaki Chicken Wings recipe is made using the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

Prep Time: 10 Minutes | Cook Time: 40 Minutes |  Serves: 8

Ingredients

1kg chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

 

Homemade Teriyaki Sauce

½ cup soy sauce
2-3 garlic cloves minced
2 tablespoons rice vinegar I used unseasoned.
¼ cup sugar
2 teaspoons minced ginger 1/4 teaspoon if using ground ginger
1 tablespoon cornstarch to thicken
1 tablespoon water

Method

Baked Wings

  1. Preheat oven to 190 degrees.
  2. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
  3. Line a sheet pan with parchment paper and add the wings to the pan.
  4. Bake for 20 minutes and then flip the wings.
  5. Bake for an additional 15-20 minutes.
  6. Remove the chicken and place it in a large bowl. Drizzle the teriyaki throughout.
  7. Optional (add the wings back to soak in the sauce): Place the sauced chicken wings back onto the sheet pan and bake for an additional 5 minutes (same temperature). Ensure the chicken has reached an internal temperature of 75 degrees. Use a meat thermometer.

Air Fryer Wings

  1. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
  2. If necessary, spray your air fryer basket with cooking oil to prevent sticking. Add the chicken to the air fryer basket.
  3. Air fry for 15 minutes at 200 degrees.
  4. Open the air fryer and flip the chicken. Cook for an additional 5 minutes.
  5. Remove the chicken and place it in a large bowl. Drizzle the teriyaki sauce throughout.
  6. Optional (I like to add the wings back to soak in the sauce): Place the sauced chicken wings back into the air fryer. Air fry for an additional 5 minutes at 350 degrees. Ensure the chicken has reached an internal temperature of 75 degrees. Use a meat thermometer.
Oct 25
3

Prawn and Mango Rolls

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Summer flavours abound in these fresh and light lettuce rolls. Filled with mango, prawns, chilli and mint, they are perfect for sharing. Serve with a sweet chilli dipping sauce.

Cook Time: 10 Minutes |  Serves: 8

Ingredients

1 large iceberg lettuce
500g cooked prawns, shelled
1 large mango, stone removed and cut into 2 centimetre cubes
1 small red chilli, seeds removed, finely diced
8 mint leaves, finely diced
3 tbsp sesame seeds, toasted

Method

  1. Wash lettuce and break apart. You will need leaves to roll the filling in so try to keep larger leaves intact.
  2. Put chopped mango into a small bowl with chilli and mint and stir to combine.
  3. To assemble lay a lettuce leaf on a flat surface, and place a 2-3 prawns and some of the mango mix on top. Roll lettuce leaf to form a parcel, tucking in the ends and then cut in half. Use a toothpick to secure.
  4. Sprinkle rolls with sesame seeds and serve.