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Foodie Friday: Spiced carrot cake with cardamom cream

Foodie Friday

Today’s delicious recipe is by Sam Batchelor from Sydney’s Eat & Co. and comes from the new 2020 Williams-Sonoma calendar. Filled with recipes from leading chefs, cooks, makers and bakers, entire proceeds from the calendar will go to the Starlight Children’s Foundation.

Spiced carrot cake
Image: Jacqui Turk

Ingredients (makes 1 x two-layer cake)

Batter

  • 400g (3C) self-raising flour
  • 340g dark muscovado sugar (dark brown sugar)
  • 2 generous tbsp of mixed spice
  • 1.5 tsp (7.5g) bicarb soda
  • 160g sultanas or golden raisins
  • 100g walnuts, toasted
  • 100g desiccated coconut
  • 300ml vegetable oil
  • 4 eggs
  • 4 large or 6 medium sized carrots, peeled and grated (approx. 400g)
  • Zest of 2 blood oranges (or plain orange if blood orange not in season)

Syrup

  • 150g golden caster sugar
  • Juice of 2 oranges/blood oranges (from above zested fruit)
  • 1 tsp ground cardamom
  • 1 tbsp lemon juice

Cardamom cream

  • 1kg mascarpone
  • 5 tbsp orange juice
  • 3 tbsp golden caster sugar
  • 2 heaped tsp ground cardamom

Candied carrots and walnuts – optional

  • 2 large peeled carrots
  • 1C water
  • 1C golden caster sugar
  • 6 cardamom pods
  • 1 cinnamon stick
  • 100g walnuts

Method

If you’re decorating with candied carrot and walnuts, prepare these ahead of time (the day before) and store in airtight containers or, at a minimum, prior to mixing the cake. The syrup and cardamom cream can also be made ahead of time.

  1. To do the carrots, pre-heat the oven to 110C. Combine water, sugar and spices in a medium pan. Heat over medium heat until the sugar is dissolved. Use a peeler to create long ribbons of carrot. Place ribbons in syrup and simmer for 10 mins before removing (retaining the syrup for the walnuts). Lay each ribbon flat on a wire rack and ‘dry’ in the oven for 30 mins.
  2. For the walnuts, continue to simmer the syrup until reduced by half. Remove whole spices and toss in the walnuts to coat. Spread the nuts on a lined baking tray. Once the carrots are done, increase the oven temperature to 170C and roast the coated walnuts for 10-15 mins. You can also toast 100g walnuts in a separate tray at the same time, ready for the cake batter.
  3. For the cake batter, grease and line two springform tins. Pre-heat the oven to 170C if you have not already used for candied carrots and nuts. Whisk eggs, oil, sugar and zest together in a large bowl until smooth and the sugar granules dissolved. Sift the flour, spice and bicarb soda into the wet ingredients, then fold to combine. Add the remaining batter ingredients; carrot, sultanas, coconut and the pre-toasted walnuts. Gently fold until just combined. Pour mixture evenly into the two prepared springform tins. Bake for 40mins or until just cooked in the centre.
  4. Whilst the cakes are cooking, prepare the syrup and cardamom cream. For the syrup, simply whisk all ingredients in a small jug and set aside.
  5. For the cardamom cream, soften mascarpone in a large bowl by working with a spatula. Add the remaining ingredients, mixing until smooth. Set aside in the fridge until needed.
  6. Once the cakes are cooked, use a skewer to prick a few holes in each cake (leave the cakes in the tin). Divide and pour the syrup over cakes and leave to cool completely.
  7. To assemble, remove cakes from the tins. Place one cake layer on the serving plate. Use 1/3 of the cardamom cream and spread to cover the top of the cake. Place the second layer on top and use remaining cream to cover the top and sides of the cake. If using, break up the candied walnuts and sprinkle over the top of the cake, followed by the carrot ribbons.
The Williams-Sonoma Starlight calendar, $20, is available in store
The Williams-Sonoma Starlight calendar, $20, is available in Williams-Sonoma stores

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Foodie Friday: Gingerbread Cookies

Foodie Friday

It’s really starting to feel like Christmas (with trees and decorations appearing and the end of the work year imminent), making it the perfect time to start baking some classic Yuletide treats. Brought to us by Beko, these traditional cookies are a great one to make with kids and a fabulous way to kickstart the festive season.

Gingerbread Cookies

Ingredients

  • 310g whole wheat flour, plus more for work surface
  • 80g melted coconut oil
  • 160g molasses
  • 1 large egg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt

Method

  1. Preheat the oven to 180C.
  2. Combine flour, ginger, cinnamon, salt, cloves, baking soda and baking powder in a bowl.
  3. In a separate bowl, combine coconut oil, molasses and the eggs. Whisk until the mixture is combined.
  4. Pour the liquid mixture into the dry mixture and stir until combined.
  5. Get the kids to divide the dough in half. Shape each half into a round disc about 3cm thick and wrap it in plastic wrap. Place the dough in the refrigerator and chill for at least two hours, or overnight if possible, to make the dough easy to use.
  6. Get the kids to help again by flouring the benchtop. Roll the dough until it is 1cm thick.
  7. Cut cookie shapes and place them onto a baking sheet. Bake for 12 to 14 minutes, then let them cool on a cooling rack.
  8. Let the kids decorate the gingerbread cookies as desired.

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Foodie Friday: Sticky pear pudding

Sticky pear pudding

Foodie Friday

This week’s recipe comes to us courtesy of Australian Pears and Masterchef winner Larissa Takchi. Known for her original and striking desserts, Larissa has created this pear-driven version of the classic sticky date pudding, just in time for the entertaining season. “Pears work wonderfully with the spices in the pudding!” says Larissa.

Sticky pear pudding

Serves: 8 | Preparation: 15 minutes | Cooking: 30 minutes for individual puddings

Ingredients

Pear and Ginger Cake

  • 3 pears, grated with a box grater or mandolin
  • 165g caster sugar
  • 125g unsalted butter, cubed, softened
  • 2 eggs
  • 60g golden syrup
  • 150g plain flour
  • 1 tbsp. ground ginger
  • 2 tsp. ground cinnamon
  • 3/4 tsp. bicarb soda
  • Pinch of salt

Caramel Sauce

  • 150g unsalted butter, softened
  • 300g dark muscovado sugar
  • 1 tbsp. golden syrup
  • 200ml double cream

Method

  1. Pre-heat the oven to 180oC fan-forced.
  2. For the pear and ginger cake, lightly spray an 8-cup mini loaf cake tin with canola spray and set aside.
  3. Place the sugar and butter into the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy.
  4. Add the eggs one at a time and beat well after each addition. Add the golden syrup and mix to combine. Remove the bowl from the mixer and sift in the flour, spices and bicarb soda. Fold through gently.
  5. Add the pear, a pinch of salt and 160ml hot water and fold through until just combined. Pour into prepared tins and bake until cooked through, about 20 minutes.
  6. Meanwhile, to make the sauce, melt the butter, muscovado sugar and golden syrup over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
  7. Remove from the oven and place the tins on a wire rack for 5 minutes. Invert cakes onto wire rack.
  8. Plate up each cake and serve with sauce on top.

Note: You can serve hot or leave to cool. If you don’t have a mini loaf tin, you can use a muffin tin.

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Foodie Friday: Salmon with kale & Brussels sprout slaw

Foodie FridayAs a busy working mum, I’m always keen on a fuss-free but healthy dinner option! As part of Coles’ strategy to sustainably feed all Australians and help them lead healthier and happier lives, ‘What’s for Dinner’ is aimed at helping customers get quick, easy and delicious food on the table in 30 minutes or less, using no more than five ingredients.

Chief Marketing Officer Lisa Ronson said the campaign is designed to inspire customers in the kitchen and make life easier. “We have created meal plans to help customers with some of the biggest challenges they face preparing dinner every night – from lack of time to cook from scratch to kids who turn their nose up at healthy options, and boredom with cooking the same handful of dishes every week because it seems too hard to try something new.”

Try the recipe below or find more recipes and inspiration at Whats for Dinner.

Ingredients

  • 750g pkt McCain Sweet Potato Straight Cut Chips
  • 2 tbs Coles Extra Virgin Avocado Oil
  • 4 salmon portions, skin off
  • 350g pkt Coles Kaleslaw Salad Kit
  • 150g brussels sprouts, thinly sliced

Method

  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the chips in a single layer on the lined tray. Bake for 20-25 mins or until the chips are crisp and heated through.
  2. Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.
  3. Prepare the salad kit in a large bowl following packet directions. Add the brussels sprout and remaining oil and toss to combine.
  4. Divide the brussels sprout mixture and chips among serving plates. Top the brussels sprout mixture with salmon and serve immediately.

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Foodie Friday: Teriyaki salmon bowl

Foodie Friday

In celebration of World Salmon Day last Tuesday, we’re sharing this delicious recipe from Tassal.

Serves: 2

Ingredients

2 x TASSAL Salmon Fillets Skin-off, cut into 3cm cubes

1 tsp grated ginger

2 tbsp soy sauce

2 tbsp mirin

2 tbsp sake (or dry sherry)

2 tbsp honey

1 tsp cornflour (mixed with 1 tsp cold water)

To Serve:

2 cups hot, steamed medium grain rice

2 spring onions, cut into 10cm pieces then finely julienned

1 carrot, shredded or julienned

1 tsp black sesame seeds

Method

  1. Combine sauce ingredients together in a small saucepan and bring to the boil, stirring constantly. Remove from heat as soon as the sauce thickens and add the TASSAL Salmon cubes to the saucepan. Toss gently to coat the cubes of salmon in teriyaki sauce then transfer to a small foil lined baking sheet. Bake in a preheated oven of 160°C for 20-25 minutes, or until the salmon is just cooked.
  2. To serve; divide steamed rice between 2 serving bowls and top each with cubes of teriyaki salmon. Pour any remaining sauce over the fish and garnish with spring onion curls, shredded carrot and a sprinkle of sesame seeds. Serve immediately.

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Foodie Friday: Pesto lamb caprese pizza

Australian Lamb pizza

Foodie Friday

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 wanted to create a fast, tasty, healthy dish that anyone can cook in under 30 minutes. I like to think of this recipe as the perfect takeaway swap,” says Elena.

Australian Lamb pizza

Serves: 2 | Preparation: 5 minutes | Cooking: 15 minutes

Ingredients

  • 200g lamb steak, sliced finely
  • 1 large pizza base
  • 100g pesto
  • 150g baby mozzarella/bocconcini
  • 150g large heirloom tomatoes (sliced thinly) or cherry tomatoes cut in half
  • 1 bunch basil leaves, to serve

Method

1. Preheat fan-forced oven to 180°C.
2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.
3. Evenly place tomato slices all over pizza ensuring topping on each slice.
4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.
5. Place bocconcini evenly over pizza.
6. Put pizza into the oven and bake for 12-15 minutes, or until crust is browned, cheese has melted, and lamb is just cooked.
7. Scatter fresh basil all over to serve.

Notes

  • Either lamb leg or lamb loin cuts would also work perfectly for this recipe.
  • Get creative with toppings and work with what you’ve got in the fridge or cupboard.
  • You can either make your own pizza base on the weekend and freeze or buy a premade one at the supermarket.

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Foodie Friday: Chyka Keebaugh’s rainbow cake

Foodie Friday

This week’s recipe is from TV personality Chyka Keebaugh, whose new entertaining book is out now.

This is one of my favourite cakes, both in appearance and in flavour. Any cake that is layered with cream cheese icing (frosting) will always be a hit in my eyes. Pair that with the fluffy, buttery and moist red velvet cake, and it’s just scrumptious! I love the concept of using two cakes to create a single image. It’s so simple and yet so effective, and works really well if you have a large number of guests. If you don’t want to make two rainbow cakes, simply halve the recipe.

Ingredients

Cake batter
500 g (1 lb 2 oz) unsalted butter, softened, plus extra for greasing
575 g (1 lb 4 oz/2½ cups) caster (superfine) sugar
3 teaspoons vanilla extract
6 eggs
600 g (1 lb 5 oz/4 cups) self-raising flour, sifted
85 g (3 oz/²⁄³ cup) cocoa, sifted
375 ml (12½ fl oz/1½ cups) buttermilk
125 ml (4 fl oz/½ cup) natural red food colouring

Cream cheese icing
2 × 460 g (1 lb) packets cream cheese, softened
250 g (9 oz) unsalted butter, softened
900 g (2 lb) icing (confectioners’) sugar
2 teaspoons vanilla extract
Natural food colouring in the shades of the rainbow (red, orange, yellow, green, blue, indigo and violet).

SERVES: 24 | TIME: 2.5–3 HOURS

NOTE: For this party, I wanted my cakes to be extra tall so I doubled the recipe amount and created two cakes with four layers each.

Method

Preheat the oven to 160°C (320°F). Grease and line two 20 cm (8 in) round cake tins with baking paper.

To make the cake batter, place the butter, sugar and vanilla in the bowl of a freestanding electric mixer and beat for 8–10 minutes, or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.

Add the flour, cocoa, buttermilk and red food colouring, and beat on low speed until just combined.

Divide the batter between the two prepared tins and smooth the tops with a palette knife.

Bake each cake for 1.5 hours to 1 hour 40 minutes, or until a skewer inserted in the middle of the cakes comes out clean. Leave to cool in the tin for 10 minutes before turning the cakes onto a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese icing. Combine the cream cheese and butter in a large mixing bowl of an electric mixer and beat on medium speed for 1–2 minutes, or until creamy. Gradually add the icing sugar and vanilla and mix until smooth.

Trim the tops of the two cakes so that they are flat, then split them in half horizontally with a large, serrated knife to make four cake layers. Place one cake layer on a plate and spread about a quarter of the cream cheese icing on top. Place the second cake layer upside-down on top to create a nice flat surface, then press down gently. Repeat with the remaining two cake layers and another quarter of the icing to make the second cake.

Thinly spread some more cream cheese icing over the side of the cakes to crumb-coat, then spread a generous amount on top and smooth it out with a spatula.

Take one-quarter of the remaining cream cheese icing and divide it between small bowls. Shade each bowl of icing with the different food colourings and mix well. Transfer each coloured icing to separate disposable piping (icing) bags fitted with 1.5 cm (½ in) star tips. Keep the remaining cream cheese icing plain.

Working on the side of the cake, pipe a rainbow arch using each of the coloured icings. Your rainbow should wrap around roughly one-third of the cake. Repeat on the other cake.

Once you’re happy with your rainbows, fill the remaining surface area of the cake with florets of plain icing.

This is an edited extract from Chyka Celebrate by Chyka Keebaugh published by Hardie Grant Books $40.00 and is available where all good books are sold.

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Foodie Friday: twice cooked short rib with flatbread

Foodie FridayThis delicious feast of twice cooked Jacks Creek Wagyu short rib, turmeric, chilli and grilled flat bread was created by Louis Tikaram for Jacob’s Creek. This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful braised meat. The Thai flavours and use of fresh Aussie ingredients are inspired by his multicultural background and experience with cooking both here and in LA.

Dan Swincer, chief winemaker at Jacob’s Creek, recommends pairing with Jacob’s Creek Barossa Cabernet Sauvignon and Jacob’s Creek Barossa Signature Shiraz.

Serves: 4 as part of a shared meal

For the braised beef rib

Ingredients
2 pieces of Jacks Creek beef short ribs (bone in)
2 litres chicken stock
150ml fish sauce
150ml oyster sauce
2 tablespoons of sugar
2 sticks lemon grass (bruised)
1 hand full kaffir lime leaf
1 knob galangal
2 red birds eye chilies

Method
Bring all the ingredients to the boil and let simmer for 10 minutes to infuse the flavors.
Preheat the oven to 180 degrees.
Place the short ribs into a baking dish and pour the aromatic broth over the top include the lemongrass and other ingredients to braise with the beef.
Cover with grease prof paper and foil then braise for 3 hours.
The rib bone should move freely from the piece of meat when it is ready.
Remove from the liquid and cool on a wire rack, this step can be done a day before and refrigerated if necessary.

To finish
Chargrill the ribs on a BBQ or wood fired grill or you could simply pan fry them in a heavy based fry pan or grill plate on the stove till they are caramelized with a good char on the outside this should take at least 5 minutes frequently turning.

Curry paste

Ingredients
1.5 Cup dry long red chilli peppers, seeded.
1-cup galangal peeled and sliced.
1-cup lemongrass outer tough leaves removed and sliced.
0.5-cup turmeric peeled and sliced
0.5-cup garlic peeled.
0.5 cup sliced wild ginger (Karachi) *You can find this at your Asian grocer in a small jar
1 tbsp. cup shrimp paste

Method
Soak the dry seeded chillies in warm water for 20 minutes then drain and add all the ingredients together, blend in a food processor until a smooth uniformed paste, if too dry add a little water to help blend.

Turmeric and coconut curry sauce

Ingredients
2 x braised short ribs (recipe above)
1 x liter Chicken stock
1 x cup Coconut cream
2 x Lemongrass stick
¼ cup x Kaffir Lime leaf (whole)

2 tbsp. Tamarind liquid
2 tbsp. Fish Sauce
2 tbsp. Oyster sauce
1 tbsp. white Sugar
½ cup coriander leaves
½ cup Thai Basil leaves
2 x Fresh long red chilies (sliced)

Method
Bring stock & coconut cream to the boil in a medium sized saucepan with lemongrass & lime leaf to infuse.
Once boiling add 4tbps of curry paste and cook till aromatic and no longer tastes raw.
Season the broth with oyster sauce, fish sauce, tamarind and sugar then let boil for 5 minutes.
Adjust the seasoning if necessary; serve with the braised short rib and a fresh herb salad of Thai basil, coriander and sliced long red chilli.

Flatbreads

Ingredients
*Makes 12 flatbreads
350g self-raising flour, plus extra for dusting
1-teaspoon baking powder
350g natural yoghurt

Method
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

Dust a clean work surface with flour, tip out the dough.

Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

Put the dough into a floured-dusted bowl and cover with a plate, for 30 min.

Dust a clean work surface and rolling pin with flour, then divide the dough in half. Then further divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

Cook on the flat top for 1 to 2 minutes on each side, or until bar-marked and puffed up.

Brush the flatbreads all over with ghee or butter & serve immediately.

TIPS:

  • In this recipe I am using Australian beef short ribs, though you could substitute it with and kind of fish, chicken or even squid.
  • In my kitchens we make all our curry pastes fresh daily, it is an expensive and labour intensive process though the result is delicious, when I am making a quick curry at home I use a store bought yellow curry paste which does the job.

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Foodie Friday: Beetroot hummus & avocado toast

Villeroy & Boch

Foodie Friday

We love a fancy toast option around here (eggs can get rather dull!) and today’s recipe is brought to us by Villeroy & Boch, styled on their gorgeous new botanical tableware range ‘It’s my match.’ A bold bright beetroot hummus contrasts beautifully with avocado, fresh tomato and pistachios for a tricked up brunch that tastes as good as it looks.

Villeroy & Boch
Villeroy & Boch’s new ‘It’s my match’ range features textured greens, pinks and neutrals for spring

Ingredients

  • Sourdough
  • Beetroot dip (beetroot, chickpeas, garlic cloves, tahini and olive oil)
  • Avocado
  • Cherry tomatoes
  • Basil
  • Pistachios – roughly chopped (optional)
  • Lime wedges and sea salt to serve

Method

  1. Blend ingredients for the beetroot dip until preferred texture.
  2. Spread evenly on a thick slice of sourdough toast.
  3. Slice half an avocado lengthways and add to the toast.
  4. Slice cherry tomatoes in half and place on top of the avocado.
  5. Roughly chop the pistachios and sprinkle on top.
  6. Serve with lime wedges and sea salt for taste.

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Foodie Friday: Immune boosting curry

Foodie FridayA delicious homemade curry made from an age-old curry paste recipe combined with coconut milk, mushrooms, zucchini, bok choy and prawns topped with fresh chilli and coriander leaves.

Clinical nutritionist and recipe creator Rosie Eyre says: “This is the most delicious curry. It is due to making the curry sauce from scratch. This does actually sound quite scary to do this. You have to trust me, it is so easy to make. This whole dish took me 22 minutes from start to finish. Meaning it is the most easy dish to whip together any day or night of the week. Make a big batch for meal prep and have throughout the week or freeze some and take out for later. The lovely thing about this dish is you do not need to stick to prawns; you can use just a selection of vegetables, tofu, chicken thigh, fish etc. Make it vegetarian, pescatarian, vegan or omnivore.”

Serves 2-to-3 

Ingredients

For the curry paste:
1 small red onion, peeled and quartered
2 thumbs fresh turmeric or 1 tsp powder
4 thumbs of fresh ginger
1/2-1 whole red chilli (optional)
4 kaffir lime leaves
1 tsp curry powder
1 bunch coriander stalks (saves leaves to serve)
1 fresh lime, juiced
2 tbsp olive oil
1 tsp soy or tamari sauce

For the curry:
1 red onion, finely sliced
1 zucchini, sliced into half moons
150g mushrooms, sliced
400ml coconut milk (good quality brand)
1 bunch bok choy or Asian greens, roughly chopped (include stalks)
300g prawns (or tofu, chicken thigh (chopped into 2cm cubes), extra vegetables)
1 tbsp brown sugar/honey/coconut syrup
1 tbsp soy or tamari sauce

To serve:
handful of coriander leaves
1 fresh lime
1 cup cooked rice/noodles or

Method

    1. Prep all of your ingredients first. In a food processor or blender add all of the curry paste ingredients and blitz until really smooth.
    2. Heat a large frying pan over medium-high heat, add a good drizzle of olive oil, once hot add onion and fry for 2-4 minutes until soft and fragrant. Turn heat down to medium heat.
    3. Add curry paste and let it cook for 2-4 minutes until all ingredients are fragrant.
    4. Add in mushrooms to pan and toss to coat in paste for 2 minutes.
    5. Add coconut milk, stir well and bring to a simmering boil. Then add zucchini and cook for 1-to-2 minutes.
    6. Add prawns (or protein of choice), 1 tbsp brown sugar and 1 tbsp soy sauce, stir well, bring to boil then down to a simmer until protein is cooked through. Stir through bok choy for 1-2 minutes until wilted.
    7. Serve with coriander leaves and fresh lime.

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Foodie Friday: Slow cooked lamb leg korma & bonus pies!

Lamb Korma

Foodie Friday

Today’s recipe is brought to us by Australian Lamb and it’s a real winter warmer. And while the cooking time is rather long, foodie couple Darren Robertson and Magdalena Roze have devised a way to use the leftovers – see below for a bonus lamb korma mini pie recipe to make the next day.

Lamb Korma

Preparation: 30 minutes | Cooking: 5 hours 30 minutes | Serves: 6

Ingredients

  • 1 x 1.5kg leg of lamb
  • 1 tbsp coconut oil
  • 2 brown onions (peeled and chopped)
  • 8 cloves garlic
  • 70g ginger grated
  • 1 large red chilli
  • 100g blanched almonds
  • 550ml water
  • 150g yoghurt to finish curry

Spice mix

  • 3 tsp garam masala
  • 1 tsp cumin seeds (roasted)
  • 2 tsp coriander seed (roasted)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 1 tsp turmeric

Cucumber salad

  • 1 cucumber, chopped
  • 1 handful mint
  • 2 tbsp almonds, chopped
  • 1 chilli, sliced
  • Half a lime

Steamed rice and lime wedges to serve.

Method

  1. Preheat oven to 150C. Blend the spice mix ingredients into a powder using a mortar and pestle and set aside.
  2. Blend the almonds and water together in a food processor and set aside.
  3. Heat the coconut oil in a large oven proof pot on the stove, season the lamb with salt and then fry until golden brown for 3-4 minutes. Remove the lamb from the pot then add the onions, garlic, ginger and chilli. Cook on medium heat until lightly golden. Add the spice mix, give a good stir, then add the blended almond mixture.
  4. Place the lamb back into the pot and baste it with some of the sauce. Cover with foil and place in the oven to cook at 150C for 5 hours.
  5. When the lamb is soft to the touch and it’s falling off the bone, remove the pot from the oven, mix the yogurt into the sauce and season with lime juice.
  6. Serve with mint, cucumber salad, extra yoghurt, lime wedges and steamed rice.
  7. For extra wow factor, garnish with fried curry leaves, chopped almonds and sliced chilli.

Lamb korma pies or pasties

Lamb pasties

Ingredients

  • Puff pastry
  • Egg
  • Poppy seeds
  • Chutney

Method

  1. Scoop leftover curry onto pastry and fold.
  2. Brush with egg and poppy seeds and bake until golden.
  3. Serve with chutney.

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Foodie Friday: Thai prawn red curry

Foodie Friday

Today’s recipe from AYAM is perfect for those chilly evenings in!

Serves: 4 | Prep: 15 min | Cook: 10 min

Ingredients

1 tablespoon olive oil

1kg medium green prawns, peeled, deveined, leaving tails intact

3 tablespoons AYAM™ Thai Red Curry Paste

270ml AYAM™ Pure Coconut Cream

2 tablespoons fresh lime juice

1 tablespoon grated palm sugar

2 kaffir lime leaves (optional)

1/4 cup (60ml) water

1/2 cup fresh coriander leaves

Method

  1. Heat 1 tablespoon olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Reduce the heat to medium.
  2. Add 3 tablespoons of AYAM™ Thai Red Curry Paste, 270ml AYAM™ Pure Coconut Cream, 2 tablespoons fresh lime juice, 1 tablespoon grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.
  3. Add prawns, stir until heated.
  4. Stir in 1/2 cup fresh coriander leaves.
  5. Serve with steamed rice.

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Foodie Friday: Apple tart

Foodie Friday

With a dollop of cream and a cup of tea, this delicious treat is perfect for morning tea.

Ingredients

For the base
150 grams of soft butter
30 grams of sugar
60 grams of icing sugar
30 grams of ground walnuts
A pinch of salt
1 egg
250 grams of flour

For the glaze
85 grams of sugar
3 eggs
125 single cream
Zest of one unwaxed lemon
5 apples

Method

To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.

Roll out the dough evenly on a lightly floured surface and place into a 28 cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.

Wash and halve the apples. Cut the apples into thin slices.

Preheat the oven to 190 degrees top/bottom heat (fan 175 degrees). Arrange the apple slices on the dough in rings.

To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.

Served on Villeroy & Boch’s Artesano Original collection.

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Foodie Friday: Mango and almond lamingtons

Lamingtons

Foodie Friday

This week’s recipe is a contemporary take on an Aussie classic and is brought to us by Maxwell Williams. The tableware brand has styled the pretty recipe on its Cashmere Birdsong range that features native Australian bird designs created by Queensland-based wildlife artist Katherine Castle.

Lamingtons

Preparation: 70 minutes | Cooking: 20 minutes | Serves: 12

Ingredients

2/3 cup (60g) desiccated coconut
1 cup (70g) almond meal
1 cup (150g) plain flour
2 cups (300g) icing sugar
1 tsp baking powder
8 egg whites
1 tsp vanilla bean paste
Finely grated zest of 1 orange
250g unsalted butter, melted, cooled
2 1⁄2 cups (625ml) boiling water

To garnish

2 cups (140g) shredded coconut
1 large mango, sliced and skin removed
85g packet mango jelly crystals
200ml thickened cream, lightly whipped
100g mango jam

Method

1. Preheat oven to 160°C fan forced (180°C conventional) and grease 12 holes in a friand pan.

2. Place the desiccated coconut, almond meal, flour, icing sugar and baking powder in a processor and pulse a few times to combine and remove any lumps.

3. Place egg whites in the bowl of an electric mixer and whisk very lightly until frothy. Softly fold in the vanilla bean paste. Add the dry ingredients, orange zest and butter, then gently stir to combine.

4. Divide mix among the friand tray and bake for 20 minutes or until light golden brown and a skewer inserted in the centre comes out clean.

5. Cool slightly in the trays, then invert onto a wire rack to cool completely.

6. Meanwhile, process flesh of one mango until smooth. In a separate bowl, combine jelly crystals with 2 1⁄2 cups (625ml) boiling water, stirring to dissolve crystals. Stir in 2/3 cup of mango pulp. Chill mixture for 40 minutes or until jelly is the consistency of egg whites.

7. Trim the tops of the friands to give a flat surface. Dip cakes in jelly then toss in coconut. Cut each cake in half through the centre, then fill with cream and mango jam. Serve.

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Foodie Friday: Beetroot and horseradish steak sandwich

Foodie FridayDid you know there was such a thing as Steak Sandwich Day? Well there is, and it’s next week on 12 May! Texas-based beef lover, Jess Pryles, sticks to her Aussie roots with this classic steak sanga recipe. Thanks to Australian Beef.

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 6

Ingredients

700g flat iron steaks
5 large beetroots
1 medium lemon, juiced
2 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp chopped parsley leaf 3/4 cup mayonnaise
1 tbsp prepared horseradish
6 crusty white rolls, split into 2 1 cup celery leaves
Salt and pepper, to taste

Method

For the horseradish mayo
1. Combine the mayonnaise, 2 tsp lemon juice and horseradish, then season to taste with salt and pepper

For the beetroot slaw
1. Peel the beets and cut in half. Place in boiling salted water and cook for 7-10 minutes until just soft enough to pierce with a fork. Remove from water and allow to cool.
2. Grate the beets (they will still be quite firm). Drizzle remaining olive oil and lemon juice, and balsamic vinegar over the grated bets and toss to combine. Add parsley, salt and pepper to taste and toss once more.

For the steak
1. Brush steaks with half the oil and season. Cook in a char-grill pan or barbecue on high heat for 5 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil for 5 minutes.

Assembly
1. Spread the mayonnaise on the bottom bun. Slice steaks across the grain then layer with beetroot slaw and celery leaves. Top with bun to serve.

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Foodie Friday: Herb crusted lamb rack & roast veg salad

Herb crusted lamb racks

Foodie Friday

This week’s recipe comes to us courtesy of Australian Lamb and it combines fresh herbs (rosemary, thyme and parsley) with lamb cutlets and a colourful, dainty roast vegetable salad. It’s the perfect winter warmer.

Herb crusted lamb racks with chargrilled vegetable salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients

Lamb racks

  • 4 Frenched lamb racks (3-4 cutlets in each)
  • 1/4 cup fresh breadcrumbs
  • 1 tbsp rosemary leaves, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 garlic cloves, crushed
  • 3 tsp pesto

Roasted vegetable salad

  • 500g kipfler potatoes, washed, halved
  • 250g baby carrots
  • 2 tbsp extra virgin olive oil
  • 1 large red onion, cut into thick wedges
  • 1/4 cup pine nuts
  • 80g baby kale leaves

Dressing

  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tsp wholegrain mustard

Method

  1. Preheat the oven to 200°C. Place potatoes, carrots and oil in a bowl. Toss well to combine and place in a single layer on a large oven tray. Season with salt and pepper. Roast for 20 minutes. Turn potatoes and carrots and add the red onion. Roast for 15 minutes before adding pine nuts and roasting for a further 5 minutes. Set aside and keep warm.
  2. Place lamb in a roasting dish. Combine breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press evenly over lamb racks.
  3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or until desired doneness. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
  4. Meanwhile make the dressing by mixing lemon juice, oil and mustard. Add kale to vegetable mixture and pour over dressing. Toss gently to combine and serve with lamb.

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Foodie Friday: Dan Dan beef Jianbing

Foodie Friday

The latest street food obsession to hit Australia is ‘The Bing’ or Jianbing – a Chinese crepe-like pancake that’s packed full of delicious savoury fillings and is traditionally served for breakfast. And to celebrate the current wave, Australian Beef has teamed up with MasterChef 2018 alumni and street food Instagrammer Brendan Pang to bring you a version of the delicacy that combines spicy, peanutty, aromatic mince with a crisp egg pancake.

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

Dan Dan beef mix

  • 400g beef mince
  • 1 tbsp vegetable oil
  • 1 1/2 tbsp hoisin sauce
  • 2 tbsp shaoxing wine
  • 2 tsp dark soy sauce
  • 1/2 tsp five spice powder

Filling

  • Vegetable oil
  • 4 eggs, beaten
  • 2 spring onions, finely chopped
  • 1/2 cucumber, thinly sliced
  • 4 cos lettuce leaves
  • 4 tbsp peanuts, roasted and chopped

Spicy Peanut Sauce

  • 2 tbsp peanut butter
  • 2 1/2 tbsp light soy sauce
  • 1 tbsp honey
  • 1 clove garlic, minced

Jianbing batter

  • 1/3 cup millet flour (or fine cornmeal)
  • 1/3 cup white flour
  • 1 tsp corn starch
  • 3/4 cup water

Method

  1. Place all jianbing batter ingredients, plus 1/2 tsp of salt into a small bowl and whisk until smooth. Set aside.
  2. In a wok, heat vegetable oil over medium heat and brown the beef. Add hoisin, shaoxing wine, dark soy sauce and five-spice powder. Cook until all the liquid is evaporated. Set aside.
  3. Place all spicy peanut sauce ingredients into a small bowl and mix well.
  4. Heat a large non-stick pan over medium-high heat and brush with vegetable oil. When the oil begins to shimmer, pour in 1/4 of the jianbing batter. Working quickly, swirl the pan to spread the batter as thinly as possible and cook for 1-2 minutes. Pour 1/4 of the beaten egg mix over the crepe, spread quickly and evenly with a spatula, sprinkle with a little spring onion and cook 1-2 minutes until egg is set.
  5. Flip the crepe and spread the top side with a generous spoonful of the spicy peanut sauce. Place a cos lettuce leaf in the centre and top with dan dan beef mix, cucumber slices, and roast peanuts.
  6. Fold in half twice and serve immediately. Repeat with remaining ingredients

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Foodie Friday: Salmon ceviche with lemon sour cream

Foodie Friday

This week we bring you another delicious seafood recipe courtesy of our friends at Villeroy & Boch who have styled it so beautifully on the brand’s black ‘Manufacture Rock’ collection plate below. Serve this fresh dish with a dollop of lemon sour cream, filled cucumber rolls and a handful of frisée lettuce.

Salmon ceviche

Ingredients

  • ½ apple, preferably Granny Smith
  • 160g salmon fillet
  • The juice of 1 lime
  • 50ml high-quality elderflower cordial
  • 1 splash of light balsamic vinegar
  • Salt
  • Sugar
  • 1 pinch chilli, finely chopped
  • ½ teaspoon of cornflour

Method

  1. Bring the elderflower cordial to the boil and thicken slightly with the cornflour. Add the lime juice, vinegar, chilli and salt, as well as some sugar if desired, until the mixture has a sweet and sour flavour. Leave the sauce to cool. Wash the apple leaving the skin on and cut into small chunks before adding to the sauce.
  2. Remove any bones and skin from the salmon fillet before cutting into eight very thin strips. Add the salmon strips to the elderflower and lime sauce and make sure they are well covered. Cover and leave to cool in the fridge for at least ten minutes. Serve with the apple cubes and a little extra sauce.
  3. For the ceviche marinade use lime, chilli, salt, cane sugar and honey. The salmon only needs to be marinated for a short time before serving.

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