Tag: foodie friday

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Foodie Friday: Teriyaki miso chicken fried rice

This easy, tasty, family-friendly recipe was created by Tom Walton for Birch & Waite.

Teriyaki miso chicken fried rice

  • 6 chicken thighs (skinless, boneless)
  • 200g packet Birch & Waite Teriyaki Miso Stir Fry Sauce
  • 3 tbsp olive oil
  • 3 spring onions (white part sliced in rounds, green part sliced on an angle, separated)
  • 2 carrots (peeled, diced )
  • 1 bunch broccolini (sliced )
  • 3 cups cooked long grain rice (chilled )
  • 1 cup frozen peas
  • 1 large handful beansprouts
  • 4 free range eggs
  • 1 tbsp toasted sesame seeds

  1. Toss the chicken thigh with half the Birch & Waite Teriyaki Miso Stir Fry Sauce then place into a baking dish. Leave this to marinate for 20 minutes or longer in the fridge.

  2. Preheat an oven to 220C and roast the chicken for 15-20 minutes, until nicely caramelised and cooked through. You can use the top grill function in the oven for the last 3-4 minutes of cooking if needed to get it nice and golden.

  3. Meanwhile, place a large frying pan or wok over a high heat and add the oil and white part of shallot, carrot and broccolini. Stir fry for 2 minutes then add the rice and stir fry that for 2 more minutes before adding the peas and remaining Birch & Waite Teriyaki Miso Stir Fry Sauce.Stir fry for 1 minute then add the bean sprouts and ¾ of remaining green shallots.

  4. Place another non-stick pan over a high heat. Add the remaining olive oil and fry the eggs to your liking.

  5. Slice the cooked chicken thighs. Spoon the fried rice into serving dishes and top with the chickenandfried egg, spooning any cooking juices from the chicken over the top.

  6. Finish with remaining shallots and sesame seeds.

Foodie Friday: Teriyaki salmon bowl

In celebration of World Salmon Day last Tuesday, we’re sharing this delicious recipe from Tassal. Serves: 2 Ingredients 2 x…

Foodie Friday: Nasu Dengaku (miso eggplant)

This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.
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Foodie Friday: Zesty pesto pasta with bocconcini & tomatoes

This easy pasta recipe from Winning Appliances is fresh and filling. If you haven’t made your own pesto before, time to realise how simple it is!

This recipe is by Winning Appliances culinary expert, Gianni Carrieri.

  • Half cup light olive oil
  • 200 gm rocket
  • 60 gm blanched almonds
  • 1 clove garlic (thinly sliced)
  • 1 tbsp lemon juice
  • 1 tsp lemon rind
  • 130 gm grated parmesan
  • 1 tsp sea salt flakes
  • Quarter tsp pepper
  • 3 tbsp extra virgin olive oil
  • 400 gm cherry tomatoes (halved)
  • 4 basil leaves
  • 100 gm green beans (trimmed)
  • 1 500gm pack fusilli pasta
  • 200 gm bocconcini mozzarella (cut into quarters)
  • toasted, flaked almonds (to serve)

  1. Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

  2. In a bowl, let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

  3. Bring some water to a boil and blanch the green beans for 4 min, drain and soak them in iced water for 5 min, then cut in 2 cm pcs.

  4. Cook the pasta according to the package instructions, reserving a third of the cooking water. Toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes and the remaining grated parmesan. Serve immediately.

Pesto can be kept into the fridge for up to 5 days. Pesto can also been frozen and used when necessary. 

Foodie Friday: Cashew Alfredo pasta

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes |…
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Foodie Friday: Tom Walton’s green goddess pasta salad

From chef Tom Walton, this one is sure to steal the show this summer. Fresh, vibrant and zesty, it’s the summer salad you’ve been waiting for. A gorgeous dish that’s easy to whip up, it makes a festive side plate for entertaining, Christmas parties or taking along to summer BBQs. This recipe is made with Delcado avocados.

Tom Walton’s green goddess pasta salad

  • 4 Delcado avocados
  • Zest and juice of 1 large lemon
  • 1 cup natural yoghurt
  • Pinch of dried chili flakes
  • 2 handfuls of basil leaves
  • 2 handfuls of flat leaf parsley leaves
  • Salt and pepper (to taste)
  • 2 cobs of corn
  • 500 g spiral pasta
  • 200 g diced bacon
  • 2 tbsp tiny capers
  • 1 punnet grape tomatoes (halved)
  • 2 tbsp extra virgin olive oil
  • 1/3 cup semi-dried cherry tomatoes

  1. To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, and half the basil and parsley into a blender with some salt and pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.

  2. Bring a large pot of lightly salted water to the boil and cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside and allow to cool.

  3. Add the pasta to the boiling water and cook for 9 minutes (or according to pack instructions). Drain, then refresh under cold water and drain again.
  4. Meanwhile once the corn has cooled, cut it off the cob and set aside.

  5. Cook the bacon in a frying pan until crispy. Add the caper for 2 minutes toward the end to become slightly crisp and fragrant.

  6. Roughly chop the remaining parsley and combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, and capers. Pour in the avocado sauce and olive oil. Toss gently to combine and season to taste.

  7. Scoop the remaining 2 Delcados from their skin and cut into large wedges. Add to the salad, tossing a couple times more to mix.

  8. Serve the salad scattered with the semi dried tomatoes and remaining basil leaves.

TIPS:

  1. Delcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.

  2. For effortless entertaining, you can prep the Delcado Green Goddess sauce, pasta and corn ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you’re ready to serve.

Dinner, Lunch
Australian summer, avocado, pasta, salad, summer lunch

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Foodie Friday: Breakfast marmalade & coconut cake

This week’s sweet treat is made from Barker’s of New Zealand Breakfast Marmalade.

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint…
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Foodie Friday: Breakfast marmalade & coconut cake

This week’s sweet treat is made from Barker’s of New Zealand Breakfast Marmalade.

Breakfast marmalade & coconut cake

A sweet dessert using Barker's of New Zealand's Marmalade

  • 1 1/2 cups Whole wheat flour
  • 3 tsp Baking powder
  • 1/2 cup Shredded coconut
  • 1 cup Sugar
  • 2 tbsp Barker’s Breakfast Marmalade
  • 1 tbsp Lemon zest
  • 1 cups Milk
  • 125 mg Butter (melted)
  • 2 Egg
  • 2 tbsp Icing sugar
  • 2 tbsp Lemon juice
  • 1/4 cup Water
  1. Preheat oven to 180°C (160°C fan forced, 350°F, gas mark 4).
  2. CAKE MIX: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes. When cooled, remove the rim and transfer cake to a cooling rack
  3. SYRUP: combine all ingredients in a small saucepan. Bring to a boil then simmer for about 5 minutes, stirring, until the mixture is reduced and syrupy. Allow to cool to room temperature before serving.
  4. To serve, drizzle syrup over individual cake slices when serving
Dessert
breakfast cake, cake, coconut, marmalde

Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns

With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by…

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint…
Categories
Interiors Addict Recipes

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint of nutmeg is light, smooth and so decadent – and vegan too.”

Vegan dark chocolate, nutmeg & Oreo cheesecake with rich chocolate ganache

  • 1 packet (133g Oreo Original biscuits)
  • 40 g margarine (melted)
  • 600 g vegan cream cheese (at room temperature)
  • 200 g vegan dark chocolate (melted ½ cup (110g) caster sugar)
  • ¼ cup 55g brown sugar
  • ¼ cup 35g cornflour
  • ¼ cup 25g cocoa powder
  • ½ tsp ground nutmeg
  • 1 tsp vanilla bean paste Chocolate ganache topping
  • 100 g vegan dark chocolate (broken into pieces)
  • ¹⁄ ³ cup (80ml coconut cream Fresh berries, to serve)
  1. Preheat oven on top and bottom heat set to 160°C with low steam. Grease and line the base and sides of a 20cm round springform pan with baking paper.
  2. To make the base, place biscuits in a food processor bowl and pulse just until fine crumbs are formed. Add margarine and process until just combined. Press firmly and evenly into the base of the prepared cake pan. Refrigerate while preparing the filling.
  3. For the filling, place cream cheese into a stand mixer bowl; beat on a low speed until smooth; gradually add chocolate. Add caster and brown sugar, sifted cornflour, cocoa powder and nutmeg and vanilla; mix until smooth. Pour over the biscuit base and smooth the surface.
  4. Place cheesecake on a universal tray on level 1 and bake for 55 minutes. Transfer to a cooling rack to cool for 30 minutes before transferring to the refrigerator to cool completely, about 2 hours.
  5. To make the ganache, place chocolate and coconut cream into a heatproof bowl; heat in the microwave oven on 600W for 1 minute; stir, then continue to heat, stirring every 15 seconds, until the chocolate is fully melted. Set aside to cool and thicken slightly.
  6. To assemble, remove cheesecake from the pan and place onto a serving plate; spread with chocolate ganache. Serve with berries. Recipe notes Vegan cream cheese is quite soft and smooth, so it doesn’t need much beating to make it smooth. It’s available in most local supermarkets. Store refrigerated in an airtight container for up to 3 days. You can substitute cinnamon for nutmeg and add grated orange rind for a lovely jaffa flavour.
Dessert
cake, cheesecake, chocolate, dessert, vegan

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Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Warm spiced apple gin punch

It may not be quite the weather for a chilled cocktail on ice just yet, so why not try out…
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Recipes

Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns

With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by Mitsubishi Electric Australia ambassador Ed (Fast Ed) Halmagyi.

Cheesy mac-o-lanterns

A quick, easy, creative and kid friendly dish for this halloween

  • 75 g unsalted butter
  • 50 g plain flour
  • 2 cups warm milk
  • 2½ cups boiling water
  • 250 g dried macaroni pasta
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp mustard powder
  • 1½ tsp dried sage
  • sea salt flakes and freshly-ground white pepper
  • 1 cup grated mozzarella
  • 1½ cups grated Colby cheese
  • 8 small orange or red capsicums

  1. Combine the butter and flour in a large saucepan set over a moderate heat and cook for 1 minute, until it resembles wet sand. Whisk in the milk and bring to a simmer, whisking constantly. Add the water and simmer again.

  2. Mix in the paste and spices, then season generously with salt and pepper. Stirring well. Boil rapidly for 5 minutes, stirring often, then reduce the heat to moderate and simmer for a further 15 minutes, until the pasta is al dente.
  3. Stir in the cheeses, then set aside for 5 minutes.
  4. Use a small sharp knife to carve a ghoul face into the side of each capsicum, then remove the lid and seeds. Fill with macaroni mixture, then set the lid back on again.

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Pear, chocolate & hazelnut tart

Bake this pear, chocolate & hazelnut tart for your next dinner party to send the guests home happy. This recipe…
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Interiors Addict Recipes

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Guy Turlandʼs salt, nori and ginger crusted salmon

Salt, Nori and Ginger Crusted Salmon

  • mortar & pestle or blender
  • 300 g Tassal Fresh Tassie Salmon (skin off 1 cup white rice)
  • 4 sheets nori
  • 1 ⁄2 cup sesame seeds 1⁄2 tsp coriander seed 1 tbsp cumin seeds
  • 1 ⁄2 tsp dried chili flakes Rind of 1 lemon
  • 1 tsp salt
  • 1 ⁄2 cup Kecap Manis
  • 1 tbsp ginger (minced Juice of 1 lemon)
  • 1 bunch coriander
  • 1 bunch shallots
  • 12 green beans
  • 1 bunch broccolini
  • 1 thumb sized piece ginger (sliced)
  • 1 lime (cut into wedges)
  1. Preheat oven to 180°C. Cook rice according to packet instructions.
  2. Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.
  3. In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.
  4. Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.
  5. Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.
  6. Serve with a side of rice, lime wedges and extra ginger glaze.
Dinner
fish, nori, salmon

Foodie Friday: Asian spiced salmon and coconut tray bake

Today’s recipe from our favourite clinical nutritionist and new mum Rosie Eyre (congratulations!), comes with a good dose of information…

Foodie Friday: Julie Goodwin’s lemonade scones

This quick lemonade scone recipe is by former MasterChef Julie Goodwin, ambassador for Beyond Blue’s Big Blue Table fundraiser. Beyond…
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Recipes

Foodie Friday: Warm spiced apple gin punch

It may not be quite the weather for a chilled cocktail on ice just yet, so why not try out this simple recipe that uses apples and Maison Mirabeau Rosé Gin?

Stars Hollow – a spiced apple gin punch

  • 150 ml Mirabeau Rosé Gin (or gin of choice)
  • some grated nutmeg
  • 2 cloves
  • 2 cardamom pods (crushed)
  • 2 star anise
  • Juniper berries
  • peel of 1 orange
  • peel of 1 lemon
  • thyme

  1. Make the spiced apple juice by simmering the apple juice and spices together gently for two minutes.

  2. Add the Mirabeau Rosé Gin (or gin of choice) with spices in a pan.

  3. Serve in glass half pint tankards and garnish with slices of apple, cinnamon sticks and a dusting of nutmeg.

Drinks
apple, gin, punch

Foodie Friday: Pineapple and rosemary gin & tonic

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. And we know what you’re thinking pineapple and rosemary… what?! Trust…
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Interiors Addict Recipes

Foodie Friday: A nutritious and delicious Moroccan lamb tagine

Nutritionist Rosie Eyre of By Rosie recommends this hearty lamb recipe that’s great for family meals, especially when served with a side of rice.

Moroccan lamb tagine

  • 2 onions (sliced)
  • 4 tsp ginger powder or finely grated
  • 3 tsp cumin powder
  • 1 tsp nutmeg powder
  • 4 tsp turmeric
  • 1 tsp pepper
  • 1 kg diced lamb
  • 3 lg Swedes (peeled & sliced into 1/8ths)
  • 3 carrots (peeled & chopped into 2cm rounds)
  • 3 parsnips (peeled chopped into 2cm rounds)
  • 2 small sweet potatoes (peeled & roughly chopped)
  • 2 handfuls of dried prunes
  • 4 litres of stock
  • 2 tins chickpeas (drained & rinsed well)
  • 3 lg zucchini (sliced into 3cm rounds)

  1. Heat a large saucepan, medium heat, good glug olive oil, once hot add onions, cook for 2-3 minutes until fragrant.

  2. Add all the spices, cook for 1-2 minutes.

  3. Add lamb and brown for 5 minutes.

  4. Add all veg (apart from chickpeas & zucchini) & prunes.

  5. Add stock until everything is completely covered.

  6. Bring to the boil then let it simmer for 2h30, occasionally stirring.

  7. Add chickpeas & zucchini, simmer for a further 30 minutes or more until lamb is tender.

  8. Season with salt and pepper and serve.

A delicious spiced lamb tagine, great to make in bulk on the weekends and freeze in batches. Warming and hearty, goes really well with a bowl of cooked rice.

Main Course
Morrocan
lamb, tagine
Categories
Interiors Addict Recipes

Foodie Friday: Vietnamese-style sticky caramel pork belly

Angostura bitters might be something you keep in your drink cabinet, but have you ever tried cooking with it? Marion Grasby, the Thai-Australian coo, ex Masterchef star and owner of Marion’s Kitchen, partnered with Angostura Bitters to incorporate the seasoning into a sweet and savoury pork dish.

Vietnamese-style sticky caramel pork belly

  • 800 g pork belly (skinless, cut into 4 cm chunks)
  • 3 pieces orange peel
  • 1 orange's juice
  • 250 ml chicken stock
  • ½ cup brown sugar
  • ⅓ cup apple cider vinegar
  • ⅓ cup light soy sauce
  • 2 tbsp sweet dark soy sauce
  • ¼ cup Angostura Aromatic Bitters
  • 1 tbsp finely grated ginger
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 brown onion (peeled, cut into wedges)
  • Asian herbs (e.g. mint or coriander, to serve (optional))

Carrot pickle:

  • 3 large carrots
  • ⅓ cup white vinegar
  • ⅓ cup white sugar
  • 2 tsp sea salt

Nuoc Cham dressing:

  • 3 tbsp fish sauce
  • 3 tbsp white sugar
  • 2 tbsp white vinegar
  • 2 garlic cloves (finely chopped)
  • 1-2 birds eye chilli (finely chopped)

  1. In a large mixing bowl, place pork pieces, orange peel, juice, chicken stock, brown sugar, apple cider vinegar, soy sauce, dark sweet soy sauce, Angostura aromatic bitters, ginger, salt and pepper. Mix everything together well in the bowl, coating all over, allow pork pieces to infuse in the marinade for 30 minutes.

  2. For the carrot pickle, mix together carrot, vinegar, sugar and salt, in a large mixing bowl, allow the carrot to pickle in the juices, leave aside until serving.

  3. In a heavy based saucepan on medium high heat, pour in vegetable oil. Transfer the pork pieces into the pan (reserving the marinade) and cook for 5 minutes or until golden brown. Add the onion to the pan and toss until well combined. Pour over reserved marinade. Reduce heat to low and cook for 1 hour or until the sauce has thickened and the pork is fork tender.

  4. To make Nuoc Cham Dressing, mix together fish sauce, sugar, vinegar, garlic and chilli. Stir well and set aside.

  5. Serve the pork the carrot pickle, nuoc cham and fresh herbs, if using.
Main Course
Vietnamese
carrots, pork, pork belly, vietnamese
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Foodie Friday: St. Alma’s agave glazed halloumi

In the mood for Mexican? Try out this recipe for an agave glazed halloumi, created by head chef of St. Alma Freshwater, Tim Christensen.

Agave glazed halloumi

Halloumi

  • 3 50g slices

Agave Glaze

  • 200 ml agave
  • 100 ml white wine vinegar
  • 1 long red chilli (deseeded if less heat preferred)

Nut Salsa

  • 50 g walnuts
  • 50 g coconut flakes
  • 50 g almonds

Halloumi

  1. Slice halloumi into pieces around 1cm thick.

  2. Coat with a little bit of olive oil and throw in some fresh thyme. Leave to marinate.

Agave glaze

  1. Combine 200ml of the agave syrup and 100ml of the vinegar in a hard based pot, and throw in the chilli.

  2. Reduce until the syrup is slightlybrown and reduced by about 1/4.

Nut Salsa

  1.  Toast the nuts with a pinch of salt.

  2. Transfer to a food processor and blitz for 2-3 seconds, keeping nuts chunky. If not using food processor, chop with knife or beat with rolling pin while wrapped in a towel.

Cooking and combining

  1. Heat up a non-stick pan and add a bit of oil, just below smoking point.

  2. Fry the halloumi, pouring the in the thyme and marinade. Aim for a good colour on both sides.

  3. Transfer to a plate, and combine with agave glaze and nut salsa.

Always try to find a Halloumi made in Cyprus with a mixture of goats and sheep’s milk. Halloumi has a protected destination of origin in the EU and although this has not completely carried over into Australia, you will generally find markings on products from Cyprus. You can find some nice Australian made artisanal halloumi in high quality fromageries and markets. As a general rule, halloumi made locally in Australia is made from 100% cow’s milk and has a different taste and texture.

Main Course
Mexican
agave, halloumi, mexican
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Foodie Friday: Red onion coconut curry with slow-cooked chicken

Nothing beats the convenience of a one-pot meal. Lisa Holmen’s recipe for Australian Onions is worth the wait. But don’t fret if you don’t have a slow cooker or much time on your hands, as there’s a speedier version that only takes 20 minutes, and still in one pot.

Red onion coconut curry with slow-cooked chicken

  • Slow cooker
  • 1 tbsp olive oil
  • 2 red onions (peeled and cut into wedges)
  • 1/3 yellow curry paste
  • 500 g chicken thighs (diced)
  • 270 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 100 g green beans (chopped)

With slow cooker

  1. Heat the olive oil in a large pan on a medium – high heat.

  2. Add the onions and cook for 5 minutes until soft then add the garlic and chicken and cook until the chicken is seared on the outside.

  3. Place all the ingredients except for the green beans in the slow cooker and cook for 6 hours on low.

  4. Add the beans in the last 30 minutes of cooking time.
  5. Serve with rice and garnish with coriander, fresh chilli or lime if desired.

No slow cooker (20 mins cook time)

  1. Heat the olive oil in a large pan on a medium – high heat.
  2. Add the onions and cook for 5 minutes until soft then add the curry paste and cook for 1 minute until fragrant.
  3. Add the garlic and chicken and cook until the chicken is seared on the outside.

  4. Reduce the heat to low and add the coconut milk, fish sauce and brown sugar. Stir well to combine and simmer for a few minutes.

  5. Add the beans and cook until they are tender, approximately 4 – 5 minutes.
  6. Serve with rice and garnish with coriander, fresh chilli or lime if desired.
Main Course
Thai
Chicken, curry, slow cooked
Categories
Interiors Addict Recipes

Foodie Friday: Family-friendly French onion soup

There’s nothing like a hearty soup to stay warm in this weather and get in extra veg! French onion is one of our favourite ever soups, and this recipe created by Lisa Holmen for Australian Onions, is a family-friendly version of the classic dish.

French onion soup

  • 6 large brown onions (peeled and thinly sliced)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 tsp sugar
  • 1 pinch salt
  • 2 cloves garlic (minced)
  • 8 cups low sodium beef stock
  • 2 dried bay leaves
  • 3 sprigs fresh thyme leaves
  • 6-8 slices French baguette
  • 1 cup grated gruyere or other melting cheese i.e. mozzarella
  • Thyme leaves to garnish
  1. Heat the olive oil and butter in a large heavy bottomed pan over a medium heat.

  2. Turn down the heat slightly then add the onions and cook for 30 minutes until soft, golden and lightly caramelised.

  3. Turn the heat back up to medium – high then add the sugar, salt and garlic and cook for another 15 minutes until deeper brown and caramelised. Make sure to stir onions frequently to avoid them sticking too much on the bottom of the pan.
  4. Add the stock, bay leaves and thyme and bring to the boil. Lower the heat and simmer for another 20 minutes. Season if required.
  5. To make the cheese toast, brush the bread with olive oil on each side then toast under the grill. Top with cheese and grill until melted and bubbling.
  6. Divide soup into bowls and top with cheesy toast.

For a healthier alternative, swap butter for olive oil and hold the gruyere! In this recipe, the usual wine has been omitted to make it family friendly.

Appetizer
French
onion, soup, winter
Categories
Interiors Addict Recipes

Foodie Friday: Aromatic Indian lamb curry with pilaf

Winter is coming, and what better way to keep warm than with a hearty meal? This recipe by Cleo Kerameas was recently featured in the culinary and design guide Senses of Quality by Winning Appliances.

Aromatic Indian lamb curry with pilaf

  • 2 1.2kg boneless lamb shoulders (fat trimmed, cut into 5cm chunks)
  • 1 tbsp turmeric
  • 2 tbsp garam masala
  • 1 tbsp Indian curry powder
  • 1 tbsp ground cumin
  • 2 tsp sea salt
  • 2 tsp black pepper (freshly ground)
  • 1/4 cup extra virgin olive oil
  • 2 medium onions (sliced)
  • 2 tsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 2 medium tomatoes (chopped)
  • 3 garlic cloves (crushed)
  • 1 tsp ginger (finely grated)
  • 1  red chilli (finely chopped)
  • 1 cup water
  • 4 cardamom pods (crushed)
  • 2 star anise

Rice pilaf

  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 cups basmati rice (washed until water runs clear)
  • 1/4 cup pine nuts
  • 4 cups water
  • 1 1/2 tsp sea salt
  • 1 bunch coriander (chopped, to serve)

  1. Place lamb pieces in a large bowl. In a small bowl combine turmeric, garam marsala, curry powder, cumin, salt and pepper; add to lamb and mix well. Cover and refrigerate for 1 hour.

  2. Preheat the oven to 140°C on conventional (top and bottom) heat. Place a large, heavy-based saucepan or Dutch oven over medium heat; add oil and onion; cook, stirring occasionally, until golden. Add mustard seeds and cumin seeds and sauté for 5 minutes. Add lamb, tomato, garlic, ginger and chilli to the pan; stir on a medium high heat for 5 minutes. Add water, cardamom pods and star anise, and stir well; cover with lid; place in the oven and cook for 3 hours. When the lamb has cooked for 2½ hours, prepare the rice.

  3. Place oil in a medium ovenproof saucepan over medium heat; add onion and cook just until tender; add rice and pine nuts; cook for 5 minutes, stirring constantly. Add water and extra salt and stir well. Bring to the boil and stir; remove from heat, cover with a lid and transfer to the oven alongside lamb. Cook for 25 minutes. Remove from the oven along with the lamb; allow rice to rest, covered, for 10 minutes. Add coriander to the curry and stir through.

  4. To serve, fluff up the rice with a fork and serve with curry.

Using a Dutch oven (cast iron pot), ensures even cooking, retaining the heat, without losing too much liquid. For a more authentic flavour, substitute extra virgin olive oil with ghee. Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed. It has a rich flavour. If you wish, potatoes can be added to the dish. Cut into chunks and add to the curry before cooking. A refreshing accompaniment to this dish would be a raita made with yoghurt, cucumber and mint.

Cleo says: “This curry really captures the essence of warm winter cooking. The aromas created by the cooking and the flavours were amazing. Not to mention the pilaf, which was the perfect accompaniment.”

Main Course
curry, hearty, lamb, rice
Categories
Recipes

Foodie Friday: Oven-baked berry clafoutis with Prosecco

Today’s scrumptious oven baked dessert recipe is from Smeg.

Berry clafoutis

Easy and delightful, you can set-and-forget this dish in the oven. Here is a quick recipe that will impress all the guests at your next dinner party.

  • 2 eggs
  • 100 ml prosecco
  • 60 g mascarpone
  • 75 g cornflour
  • 25 g sugar
  • 1 tsp vanilla bean paste
  • 400 g berries
  • icing sugar ((for serving))

  1. Set the oven to fan assist at 220°C and lightly grease a 25cm glass pie dish

  2. Whisk together eggs, prosecco, mascarpone, cornflour, sugar and vanilla until smooth

  3. Place berries in prepared dish and pour over egg mixture

  4. Bake for 25 mins until just firm

  5. Serve dusted with icing sugar

You can also join entertainers Anthony Callea and Tim Campbell in the kitchen with Silvia Colloca, Italian chef and actress to watch them make this, along with a main in under 30 mins!

Dessert, Dinner
Baked goods
baked, baking, berry, quick dessert

Foodie Friday: Deconstructed air fryer caramel s’mores

Today’s recipe comes from Air Fryer Guy who has partnered with Westinghouse to demonstrate the versatility of your air fryer.
Categories
Recipes

Foodie Friday: Bacon and blue cheese potato salad

Today’s recipe comes from Russell Crossdale, BBQ and outdoor living expert at Appliances Online.

Bacon and blue cheese potato salad

A modern and unique twist on a classic potato salad, the depth of flavour from the Dijon and the blue cheese will make this recipe an instant hit at your next BBQ.

  • BBQ
  • 1.2 kgs baby red potatoes (cut in half)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 2 tsp white sugar
  • 2 tsp Dijon mustard
  • 1 cup thinly sliced red onion
  • 120 g crumbled blue cheese
  • 6 bacon slices – cooked and crumbled
  1. Preheat grill to medium-high heat.

  2. Make a foil pouch for the potatoes and drizzle with olive oil and sprinkle with salt and pepper.

  3. Cover the potatoes with the foil pouch and seal the top by folding foil over to create the pouch.

  4. Grill the potatoes over a direct heat for 15 minutes on either side with the BBQ lid closed.

  5. Once grilled, carefully open the packed and let potatoes rest and cool for 5 minutes.

  6. Whisk together the mayonnaise, parsley, sugar, and mustard in a large bowl.

  7. Adding the potatoes, tossing gently to coat.

  8. Stir in the onion, blue cheese, and crumbled bacon pieces.

  9. Serve as a side dish with your favourite protein.

Dinner, Lunch, Side Dish
BBQ, blue cheese, potato salad

Foodie Friday: Smokey Barbecue Pork Ribs

Fire up the barbie and invite some friends over for ribs! These tender, smoky and slightly spicy ribs by Williams-Sonoma will leave you licking your lips (and fingers!). For extra…
Categories
Recipes

Foodie Friday: Avocado lassi and fritters

Today’s recipes come from Mark Best and Delcado Avocados. They’re perfect partners as a brunch appetiser, arvo snack, or late-night treat.

Avocado lassi and fritters

Rich and buttery, avocados are a natural addition to an Indian lassi – a traditional, and very popular, yoghurt-based drink. While the delicious avocado fritters are a perfect partner, rounding out a simple snack.

Avocado Fritters

  • 2 Delcado avocados
  • 2 cups self-raising flour
  • 1 cup tapioca flour
  • 1 heaped tsp baking powder
  • 2 tsp honey
  • 500 ml iced water
  • 1 litre avocado oil for cooking

Avocado Lassi

  • 1 Delcado avocado
  • 1 cup Greek yoghurt
  • 600 ml buttermilk or kefir
  • 1 small bunch English spinach
  • 2 tbsp honey
  • 4 cardamom pods

Avocado fritters

  1. Sift the self-raising flour and baking powder twice into a large bowl.
  2. Whisk in the iced water and honey to obtain a good batter consistency.

  3. Cut the avocados in half and pop the seed by placing your thumbs at the back and pushing outward. Remove the flesh with a large kitchen spoon. Slice each half into 4 slices and coat in tapioca flour. Leave them there for a minute or two to hydrate the flour, allowing it to stick better.

  4. Heat the avocado oil to 180 degrees Celsius.
  5. Coat the floured avocado slices in batter and fry until golden.
  6. Drain on absorbent paper and season with flaked salt. Eat while piping hot.

Avocado lassi

  1. Scoop the flesh from the avocado and put into a tall jug.

  2. Wash the spinach with two changes of fresh water. Trim the stems and reserve to use as straws. Add the 8-10 spinach leaves to the jug. Add the yoghurt, buttermilk (or kefir for a delicious, slightly more acidic alternative) and honey.

  3. Blend with a stick or upright blender. You are after a thick milkshake-like consistency so adjust with more buttermilk or a little cold water.
  4. Garnish with the seeds from the cardamom pods. Serve with straws made from the hollow spinach stems.

You can use any variety of avocado for this recipe.

Appetizer, entrée
Indian fusion
avocado, fritters, lassi, vegetarian

Foodie Friday: tempura tacos with fresh avocado

Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows…

Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings…
Categories
Recipes

Foodie Friday: Zesty lemon and rocket pesto pasta salad

Feeling like something fresh ahead of the Christmas feasting to come? Try today’s recipe from chef Gianni Carrieri, culinary expert at Winning Appliances.

Zesty lemon and rocket pesto with fusilli pasta, bocconcini and tomatoes

This simple and easy pasta salad is sure to satisfy.

Pesto

  • ½ cup 125ml light olive oil
  • 200 g rocket
  • 60 g blanched almonds
  • 1 cloves garlic (thinly sliced)
  • 1 tbsp lemon juice
  • 1 tsp lemon rind
  • 130 g Grated Parmesan
  • 1 tsp flakes salt
  • ¼ tsp pepper
  • 3 tbsp extra virgin olive oil
  • 400 g cherry tomatoes (halved)
  • 4 basil leaves
  • 100 g green beans (trimmed)
  • 1 packet (500g fusilli pasta)
  • 200 g Bocconcini mozzarella cut in quarters
  • Toasted flaked almond
  1. Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

  2. Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

  3. Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut in 2 cm pieces.

  4. Cook the pasta according to packaging instructions, reserving one third of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, serve immediately.

Pesto can be kept in the fridge for up to 5-6 days. Pesto can also be frozen and used when necessary.

Dinner, Lunch
Italian
fusilli, pasta, pesto

Foodie Friday: Pesto lamb caprese pizza

Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I…