Friday, 25 September 2015


CHECK OUT RECIPES FROM OUR HOLIDAY WORKSHOPS


Main Dishes


MINESTRONE SOUP

Serves: 4
Ingredients
  • 3 Tbsp Olive Oil
  • 1 medium onion, finely chopped
  • 1 medium leek, trimmed, washed and finely chopped
  • 2 stalks celery, trimmed and finely chopped
  • 2 medium to large carrots, chopped
  • 5 ounce can chopped tomatoes
  • 2 cloves garlic, finely chopped
  • 1 quart vegetable stock
  • 5 ounces (about 2 cups) green cabbage, grated or finely chopped
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp fresh oregano, chopped
  • 1 Tbsp tomato paste
  • 1/4 cup frozen peas or peeled fava beans
  • 1/2 cup dried pasta, small shapes
  • sea salt and black pepper
Method:
  • Cut up garlic, leek, onion, celery, and carrots into small pieces.
  • Heat the olive oil in a large saucepan, then add the chopped onion, leek celery and carrots, stirring well, and cook for a couple of minutes
  • Stir in the chopped tomatoes, and the garlic.  Cover and simmer for 15 minutes. Pour in the vegetable stock, then add the cabbage, herbs and mix in the tomato paste.  Bring to a boil, reduce the heat, and let it simmer for 15 minutes.
  • Add the frozen peas, or fava beans and pasta and continue to simmer gently for a further 15 minutes.  Add more stock if it’s too thick. Taste, and season with sea salt (only if it needs it, as the stock may be salty enough) and ground black pepper.

SPRING ROLLS

Ingredients:
  • Vegetable oil, for cooking
  • 500g lean beef mince
  • 4 green onions, finely sliced
  • 2 carrots, peeled, grated
  • 2 cups cabbage, finely shredded
  • 1/2 cup hoisin or soy sauce
  • 12 frozen spring roll wrappers, thawed
Method:
  • Place mince into frypan and cook for about 5-6 minutes until cooked through. Transfer to a bowl.
  • Add onions, carrots and cabbage to frypan. Stir-fry for 2 minutes or until soft. Add to chicken with 1/4 cup hoisin/soy sauce. Stir until well combined. Allow to cool completely.
  • Step 3
Lay 1 spring roll wrapper on a flat surface. Place 1/3 cup of mince mixture along 1 edge of wrapper. Fold in sides, then roll up tightly to enclose filling. Brush edges with a little water. Press to seal. Repeat with remaining wrappers and chicken mixture.
  • Preheat oven to 160C Clean wok. Pour enough oil into wok to half-fill it. Heat over medium heat until hot. Cook spring rolls, 3 at a time, for 3 to 4 minutes or until light golden. Remove with a slotted spoon to a wire rack. Keep warm in oven while cooking remaining spring rolls. Serve with remaining hoisin for dipping.

SLOPPY JOES

Serves: 4
Ingredients:
  • 1 pound (2KG) ground turkey or lean ground beef
  • 2 TBSPs brown sugar
  • ½ TSP chili powder
  • 1 medium onion, chopped
  • 1 red capsicum, diced
  • 1 TBSP red wine vinegar
  • 1 TBSP Worcestershire sauce
  • 2 cups crushed tomatoes
  • 2 TBSPs tomato paste
  • rolls for serving
Instructions:
  • Cut up onion and capsicum into small pieces
  • Spray a pot with cooking spray and place over medium heat. Mix together the brown sugar baking blend and the grill seasoning and set aside.
  • Brown the ground turkey and add the brown sugar/grill seasoning. Once the meat is cooked, add the onion, red peppers, vinegar, and Worcestershire sauce, cooking and stirring often until the vegetables are soft.
  • Add in the crushed tomatoes and tomato paste and stir until well combined. Reduce the heat to low, and continue cooking about five more minutes.
  • Serve over whole wheat pasta or on low calorie buns.

BRUSCHETTA

Serves: 4
Ingredients:
  • 6 to 8 medium ripe tomatoes
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil
  • 12 basil leaves, thinly sliced
  • 12 1/2-inch thick slices Italian or French bread
  • 4 cloves garlic, peeled and left whole
Method:
  • Halve tomatoes then remove and discard the majority of the seeds.
  • Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil.
  • Stir and let sit 10 minutes.
  • Stir tomatoes one more time, taste then adjust with more salt or pepper as needed. Then, spoon a generous amount onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and enjoy.

HAMBURGERS

Serves: 6
Ingredients:
  • 1 pound (2KG) of ground chuck
  • 1 large egg
  • 1 cup of Italian flavored bread crumbs
  • 2 Tablespoons Ketchup
  • 1 Tablespoon Mustard
  • 1 Cup shredded cheddar
  • 2 Tablespoons Worcestershire sauce
  • ½ small onion minced
  • 1 garlic clove, minced
Method:
  • Mix together all ingredients
  • Separate into 6 even portions
  • Roll each portion into a ball. Then, flatten each ball into a patty. I use the bottom of a glass.
  • Grill or cook in frying pan until desired temperature/doneness
  • Serve on buns with condiments of choice!

CHICKEN CANNELLONI

Serves: 4
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic clove crushed
  • 500 g chicken mince
  • 2/3 cup parmesan grated
  • 2 tablespoon basil chopped
  • 1/2 cup sour cream
  • 200 g cannelloni pasta
  • 1 jar tomato pasta sauce
Method :
  • Preheat oven 180C and lightly grease ovenproof dish.
  • Heat oil in frying pan and saute garlic and onion.
  • Add chicken, brown well for 4-5 minutes. Cool slightly.
  • Blend half Parmesan, basil and sour cream into chicken mixture and season to taste.
  • Fill cannelloni tubes with chicken mixture using a teaspoon.
  • Pour a third of the pasta sauce over bottom of ovenproof dish and top with filled cannelloni tubes.
  • Pour remaining sauce over the top of the cannelloni tubes, then sprinkle with remaining Parmesan.
  • 
Cover with foil and bake for 30 minutes, uncover and bake further 15-20 minutes until tender.

PAD THAI

Serves 4
Ingredients:
  • 250 g rice noodles
  • 4 tbs vegetable oil
  • 450 g chicken thigh, cut into strips
  • 2 garlic clove, peeled, finely chopped
  • 2 tbs ginger, finely chopped
  • 2 spring onion, finely chopped
  • 2 eggs, lightly beaten
  • 2 tbs brown sugar
  • 3 tbs lemon juice
  • 1/2 cup bean sprouts
  • 1/2 cup coriander leaves, roughly chopped
Method:
  • Soak the noodles in boiling water for 5 mins before draining and setting aside.
  • Heat the wok over high and add the oil. Toss in the chicken, garlic and ginger and stir-fry for a few minutes, or until the chicken is cooked through.
  • Remove chicken from the wok, add a splash more oil then tip in the egg, swirling it around and cooking for a minute or so.
  • Toss in the drained noodles, sugar, lemon juice, bean sprouts and chicken. Toss and cook for 3 mins.
  • Transfer pad Thai to a platter, sprinkle with the spring onions, and coriander and serve.

VEGETARIAN SPRING ROLLS + DIPPING SAUCE

Makes 10 Spring Rolls
Ingredients:
  • Rice Paper Wraps
  • Basil, Cilantro, or Mint, optional (2 leaves per roll)
  • 1 Cucumber, cut into long strips
  • 1 red Bell Pepper, cut into long strips
  • 1 cup shredded Carrots
  • ½ head Napa Cabbage, sliced thin into shreds
Method:
  • Prepare a container with hot water for the rice paper
  • Add a wrap for about 30 seconds, or until pliable
  • Lay the wrap on a clean wood surface
  • Add a little of each veggie to the middle
  • Fold the sides in first. Roll up from the side nearest you to the other end, the rice paper will stick to.
Dipping Sauce
Ingredients
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 teaspoon sweet chili sauce
  • 2-3 cloves minced garlic
  • 2-3 chopped scallions


* simply combine ingredients in a small bowl*


SWEETs & SNACKS

CHOCOLATE TIRAMISU

Ingredients:
  • 1 ½ cups hot water
  • 2 tablespoons unsweetened cocoa powder, plus more for garnish
  • 1 1/2 cups heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3/4 cup sugar
  • 24 ladyfinger cookies
Method:
  • In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside.
  • In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
  • Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
  • Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
  • Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

HOMEMADE DOUGHNUTS

Ingredients:
  • 2 ½ cups plain flour
  • 1 teaspoon baking powder
  • 80g butter
  • 1/3 cup sugar
  • 1 egg
  • 1 cup (250ml) milk
  • oil for deep frying
Method:
  • Mix flour and baking powder into a bowl and rub in butter.
  • Mix in the sugar to bowl
  • In a separate bowl, beat egg and milk together, make a well in flour mix and pour in. Mix together to form a soft dough.
  • Roll out dough on a well floured surface to about 1cm thickness and cut to shape of choice. Personally I use 2 different sized biscuit cutters.
  • Using a slotted spoon, place dough gently into hot deep frying oil for 30 seconds, turn over and cook for a further 30 seconds until golden brown.
  • Drain on kitchen paper. Roll in sugar or decorate and serve
Donut Glaze:
  • Mix 2 tbs milk with ½ tsp vanilla extract and 1 cup of icing sugar, over low heat. Bring to a low boil. Remove from heat, brush on doughnuts on wire rack with baking paper underneath to catch the drips, turn over and repeat when done all tops. Covers about 15 doughnuts.
Cinnamon Donuts:
  • Prepare the sugar by combining 3/4 cup white sugar and 2 tbs cinnamon powder. Spread out on baking tray and dip donuts in cinnamon/sugar combination while donuts are still hot.

CHURROS

Ingredients
  • 1 cup water
  • 1/2 cup butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3 eggs
  • oil for frying (canola oil)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon (more or less to taste)
Method:
  • Mix together the sugar and cinnamon in a shallow dish and set aside.
  • To make the churros, add the water, butter, and salt to a medium saucepan and heat over medium high heat, stirring occasionally, until the butter is melted. Remove from heat.
  • Add the flour all at once and stir to form a dough. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and satiny. Scoop the mixture into a piping bag fitted with a large open star tip.
  • Heat the oil in a pot over medium heat until very hot. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
  • Carefully pipe six inch lengths of dough into the oil, being careful not to crowd the pot. Let cook 2-3 minutes on each side, or until golden brown. Remove and let drain for 1-2 minutes, then roll in the cinnamon sugar mixture.

KEY LIME PIE

Ingredients:
  • 1 can sweetened condensed milk
  • 1 8 oz package of cream cheese, softened
  • ½ cup of key lime juice or regular lime juice
  • 1 teaspoon vanilla
  • 1 package pre-made graham cracker crust pie shell
Method:
  • Place softened cream cheese and sweetened condensed milk in a mixing bow.
  • Mix well until cream cheese and sweetened condensed milk is smooth and creamy.
  • Add the vanilla and whip together.
  • Lastly, add the key lime juice. Mixed until very well combined and there are no clumps.
  • Pour the key lime pie mixture into the ready made pie shell.
  • Place in refrigerator for at least 3-4 hours or 30- 45 minutes in the freezer.

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