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Recipes

Mar 22
0

Hot Cross Bun Cheesecake

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This creamy decadent dessert is the perfect sweet treat for Easter.

Prep Time: 20 Minutes  |  Cook Time: 6 Hours  |  Serves: 6

Ingredients

10 Community Co Hot Cross Buns, cut in half lengthwise
380 g Black and Gold cream cheese, softened
1/3 cup caster sugar
2 tbsp lemon juice
1/2 tsp vanilla
2 cups Black and Gold thickened cream, whipped
1 punnet of raspberries
1/2 cup mixed berry coulis, as garnish (optional)

Method

  1. In a large bowl, beat cream cheese and sugar until smooth. Add the lemon, vanilla and beat until combined. Fold through the whipped cream.
  2. Line the base as well as the sides of a round springform tin with baking paper.
  3. Place the bottom layer of hot cross buns on the base, then top with raspberries.
  4. Pour the cream cheese mixture over to the raspberries then smooth out with a palette knife until it is even. Place the tops of the hot cross buns on top of the cream cheese layer, then gently press down.
  5. Refrigerate for a minimum of 6 hours or until cheesecake has set.
  6. When ready to serve, remove the cheesecake out of the springform tin onto a serving platter and drizzle the coulis on top.
Mar 22
0

Creamy Dreamy Mashed Potatoes

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Easy to perfect and a hit amongst friends and family.

Prep Time: 20 Minutes  |  Cook Time: 20 Minutes  |  Serves: 2

Ingredients

4 potatoes
1 cup cream
2 tbsp butter
1/2 tsp sea salt

Method

  1. Simply peel, quarter and boil 4 potatoes in a large pot of salty water, 15 minutes. Meanwhile bring to a gentle boil 1 cup of cream and two tablespoons of butter.
  2. When potatoes are tender, drain and mash. Pour in the warm buttery cream and season with ½ tsp. sea salt. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy.
  3. Transfer to serving dish, drizzle with a little extra melted butter and sprinkle with paprika and chopped parsley.
Mar 22
0

Slow Cooked Lamb with Onions & Rosemary

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Gather the family for this deliciously tender meal.

Prep Time: 10 Minutes  |  Cook Time: 8 Hours  |  Serves: 6

Ingredients

2 kg lamb shoulder bone-in
6 little brown onions peeled
6 rosemary sprigs
250 mL chicken stock

Method

  1. Place the onions and lamb into the slow cooker, sitting the lamb on top of the onions. Season heavily with sea salt and cracked pepper.
  2. Remove the leaves from rosemary sprigs and scatter around the lamb. Add the chicken stock.
  3. Cover and cook on low for 6 to 8 hours, at which point, the lamb should be so tender that all you need to do is tear the meat away with tongs.
  4. Serve the lamb on a platter with the onions and drizzle with delicious melty onion sauce.
Mar 22
0

Roast Pork with Apples

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This one’s a cracker favourite for the family! Perfect for Easter lunch.

Prep Time: 10 Minutes  |  Serves: 8

Ingredients

1 1/2 kg boneless pork roast
1 tbsp olive oil
1 lemon, juiced
6 red apples

Method

  1. Preheat oven to 220°C.
  2. Using a sharp knife, score the pork skin, all the way around, from one side to the other in 1cm parallel lines.
  3. Brush the skin generously first with olive oil then with lemon juice. Then rub the entire leg with 2 teaspoons of sea salt, rubbing it in well.
  4. Place the pork onto a rack in a large paper lined baking dish and roast for 30 minutes.
  5. Reduce heat to 180°C and roast for a further 30 minutes.
  6. Lightly brush the apples with a little olive oil and season with sea salt and cracked pepper.
  7. Arrange in the roasting pan with the pork and roast for 30 minutes or until the pork is just cooked and the skin crispy crackling.
  8. Stand for 10 minutes before carving and serve with the baked apples and seasonal vegetables.
Mar 22
0

Fresh Prawns with Creamy Cocktail Dipping Sauce

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Dip into Easter with this classic and delicious seafood cocktail sauce with a little kick. A tasty bbq entree with only 4 simple ingredients and no cooking required.

A perfect recipe for any variety of prawns including king, green or Thai prawns.

Prep Time: 20 Minutes  |  Serves: 6

Ingredients

24 cooked large prawns, peeled leaving tails intact
1/2 cup cream
1/4 cup good quality tomato sauce
1 lemon ( fresh lemon juice)

Method

  1. Peel your prawns by removing the head and shell. Leaving the tail intact is optional.
  2. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
  3. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).
  4. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the centre of the bowl.
  5. Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.
Mar 22
1

Easter Trifles

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This simple and easy to make centrepiece will be sure to have your Easter guests hoping with excitement!

Prep Time: 20 Minutes  |  Serves: 6

Ingredients

2 x 85g packets raspberry jelly
900 g tub thick vanilla custard
4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces
1 1/2 cups frozen raspberries
12 Honey Jumble biscuits

Method

  1. Prepare the jellies following packet instructions. Pour jelly mixture into a bowl. Refrigerate until set.
  2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard.
  3. Add a layer of chopped hot-cross buns and then the raspberries.
  4. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
  5. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.
Mar 15
0

Roast pork with cider gravy

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Discover the secret to this mouthwatering, tender oven-baked boneless pork roast with cider gravy, bursting with juicy flavours and aroma that will leave your taste buds dancing with delight!

Cook Time: 3 Hours  |  Serves: 8

Ingredients

Rolled unseasoned roasting pork

Olive oil

Salt

4 bay leaves

Small handful of sage leaves

2 apples, peeled cored and cut into wedges

2 teaspoons plain flour

300 mL apple cider

Method

The night before cooking, pat skin of pork with paper towel and leave uncovered in the fridge overnight.

To cook, preheat oven to 220C. Rub pork with oil and a sprinkle of salt. Place in pan with bay leaves and sage leaves. Cook for 25 minutes to crackle skin then lower temperature to 170C and cook for 40 minutes per kilogram of pork. Add apple wedges 40 minutes before the end of the roasting time. Use a meat thermometer to check that the internal temperature of the pork is 70C before removing from oven.

When the pork is cooked, remove it from the pan and cover with foil to rest while making the gravy.

Spoon off excess fat, then place roasting tin on the hotplate and heat gently. Add flour, stirring it into the meat juices. Cook the flour for a couple of minutes, until it thickens and turns golden. Gradually add cider, bringing to the boil. Add more cider if the gravy is too thick.

Taste and season. Strain gravy through a sieve into a clean pan then return to the boil before serving.

Feb 23
0

Fig Salad

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Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.

Prep Time: 10 Minutes  |  Serves: 4

Ingredients

2 cups rocket

12 ripe figs, halved

30g Grana Padano, finely grated

1tbsp white wine vinegar

3tbsp olive oil

1tsp pink peppercorns, crushed

Method

STEP 1

Lay the rocket and figs, cut-side up, on a platter. Put the remaining ingredients (except the pink peppercorns) in a blender and whizz until smooth (or use a stick blender). Add a splash of just boiled water and whizz again until emulsified.

STEP 2
Spoon the dressing over the figs then sprinkle with crushed peppercorns to finish.

Recipe by Janine Ratcliffe

Feb 21
0

Steak Sandwich

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Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.

Prep Time: 10 Minutes |  Cook Time: 20 Minutes  |  Serves: 4

Ingredients

20g butter
2 brown onions, thickly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 (about 500g) beef scotch fillet steaks
1 loaf Focaccia
2 marinated capsicums, thickly sliced
40g baby rocket leaves

Paprika mayonnaise
1 egg yolk
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp tomato sauce
1 tsp Dijon mustard
1 tsp sweet paprika
1/2 cup (125ml) light olive oil

Method

  • Step 1
    To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
  • Step 2
    Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minutes or until onion is golden brown and caramelised. Transfer the cooked onion to a bowl.
  • Step 3
    Use a large sharp knife to cut through each steak, across the grain, into 2 thin steaks. Heat a barbecue or char-grill pan on medium high. Season steaks well with salt and pepper. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Cut the focaccia in to desired size then the bread slices to the grill and cook for 1 minute each side or until toasted. Remove from heat.
  • Step 5
    Place half the bread slices on serving plates. Dollop with paprika mayonnaise. Top with beef, onion, capsicum and rocket leaves. Sandwich with remaining bread slices. Serve immediately with potato wedges, if desired.
Feb 08
0

Smoked Salmon Salad

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This is a delicious, healthy meal! Nutritious & flavorful salmon tossed with fresh veggies and creamy, homemade garlic yoghurt dressing!

Prep Time: 5 Minutes  |  Serves: 2

Ingredients

4 cups mixed lettuce
200g smoked salmon
2 large cucumbers, sliced into half moons
1 cup Greek yogurt
1 garlic clove, grated
pinch kosher salt
juice of 1 lemon
2 teaspoons olive oil
3 tablespoons mixed seeds (poppy, sesame, sunflower, flax, anise, and caraway)

Method

Divide the lettuce between two bowls. Top with the smoked salmon and cucumber.

Whisk together the yogurt, garlic, salt, lemon juice, and olive oil. Dollop as much as you like over each bowl, then top with the seed blend.