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Recipes

Foodie Friday: Spicy chipotle grilled potato salad

Spicy chipotle grilled potato salad

This hearty summer salad is brought to us by Sneh Roy in partnership with Barker's of New Zealand and Grillman.

  • 600 gm Kipfler potatoes (scrubbed, washed and cut into 1-inch rounds)
  • 1 bottle Barker's of New Zealand Really Useful Chipotle Sauce
  • 1 tbsp olive oil
  • 2 thick slices fresh pineapple
  • 1 corn on the cob (husk removed)
  • Half cup capsicum (finely diced)
  • Half cup red onion (finely diced)
  • 1 medium tomato (deseeded and finely diced)
  • Half small jalapeño (deseeded and finely sliced )
  • 2 cups rocket (roughly chopped)
  • Quarter cup fresh coriander leaves (chopped)
  • 1 small avocado (flesh finely diced)
  • Parmesan cheese and lime wedges (to serve)

  1. Add potatoes to a medium bowl. Add half a bottle of the Barker's of New Zealand Really Useful Chipotle Sauce (or other chipotle sauce) to the potatoes and mix well.

  2. Preheat your barbeque to high heat. Place your Grillman (or other brand) hot plate liner onto your barbeque, and add olive oil. Add the marinated potatoes and grill for 10 minutes, turning occasionally with your Grillman (or other brand) spatula until browned and crispy all over. Reduce heat to medium, cover and continue roasting for another 8-10 minutes until potatoes are tender.

  3. Remove the potatoes from the heat and add to a large mixing bowl. Place pineapple rounds on the grill or hot plate and roast for 4-6 minutes on each side until caramelised and slightly tender. Remove from heat, and cut off the skin and core. Dice the grilled pineapple flesh and add to the mixing bowl.

  4. Roast the whole corn on an open flame for a couple of minutes until evenly browned all over. Using a sharp knife, remove the grilled kernels into the mixing bowl.

  5. Add finely diced capsicum, red onion, tomato, jalapeno and roughly chopped rocket and coriander to the bowl.

  6. Add the remaining chipotle sauce to the salad and toss gently. Mix well until everything is evenly coated in the sauce.

  7. Top with diced avocado, fresh coriander and a wedge of lime and grated parmesan cheese.

  8. Serve immediately.

Categories
Interiors Addict Recipes

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: Lemon & pink peppercorn spritz

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. Why limit happy to an hour! This Lemon & Pink Peppercorn Spritz is best enjoyed all afternoon. Get 20% off your first order with the code JEN20.  

Lemon & pink peppercorn spritz

Why limit happy to an hour! This Lemon & Pink Peppercorn Spritz is best enjoyed all afternoon.

  • 90 ml SOFI Spritz Native Lemon & Pepperberry Aperitivo
  • 90 ml prosecco
  • 30 ml soda water
  • Dried lemon (to garnish)
  • Pink peppercorns (to garnish)
  1. In a glass, add ice and SOFI Spritz Native Lemon & Pepperberry Aperitivo. Top with Prosecco and soda water.
  2. Garnish with dried lemon and a sprinkle of pink peppercorns. Enjoy!

Please drink responsibly.

Drinks
Australian summer, cocktail, drinks, lemon, spritz
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: Delicious satay chicken skewers

Today’s recipe is Satay Chicken Skewers by Kathryn Bamford from The Wholefoods Refillery. These skewers are great for an easy weeknight dinner or when entertaining. Everyone will be begging for the recipe – and will be astonished at how EASY it is! Get 20% off your first order with the code JEN20.

Satay Chicken Skewers

Whack em on the bbq and they will be done in no time! These skewers are great for an easy weeknight dinner or when entertaining.

  • 800 g chicken tenderloins
  • 6 tbs The Wholefoods Refillery Satay Paste
  • 2 tbs coconut oil
  • 1 spring onion (to serve)
  • 1 handful of roasted peanuts (to serve)
  • 1 lime (wedged)
  • bamboo skewers

  1. If you’re cooking on the BBQ, soak your bamboo skewers in water for an hour before you need them.

  2. Place the chicken tenderloins and satay paste in a large bowl or in an airtight container. Toss to combine, ensure all sides of chicken are coated. Cover and leave to marinate in the fridge for a minimum of an hour (overnight if you have the time, so the flavours really soak in).

  3. Preheat a char-grill pan or bbq on medium heat.

  4. Thread the chicken on the skewers, brush with coconut oil and cook in batches, occasionally turning for 6-8 minutes or until cooked through.

  5. Serve with spring onions, lime wedges, and crushed peanuts.

  • Get adventurous, swap out chicken for beef or pork to mix it up!
Dinner, Side Dish
Asian fusion, Modern Australian
Australian summer, BBQ, Chicken, easy dinner, health food, satay
Categories
Interiors Addict Recipes

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 me on this. It’s a good idea, incredibly delicious, and oh so easy to make. Get 20% off your first order with the code JEN20.

Pineapple, rosemary gin & tonic

I know you're thinking pineapple and rosemary… what?! Trust me on this. It’s a good idea, incredibly delicious, and oh so easy to make.

  • 50 ml gin
  • 150 ml tonic
  • 1 piece dried pineapple
  • 1 lime (juiced)
  • 2 rosemary sprigs
  • 1 pinch salt
  • Ice (to serve)
  1. In a cup add some ice then gin and pineapple.
  2. Squeeze in one lime, add salt and top with tonic.
  3. Let the pineapple infuse for 5 minutes and garnish with rosemary sprig to serve.

Don’t forget to eat the pineapple when you finish drinking!

Drinks
cocktail, gin, pineapple
Categories
Interiors Addict Recipes

Foodie Friday: 3 ingredient banana pancakes

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Get 20% off your first order with the code JEN20 

3 ingredient banana pancakes

These 3 Ingredient Banana Pancakes are quite literally the easiest pancake recipe ever. Top with the Wholefoods Refillery Macadamia Butter, maple syrup, and some blueberries, and you've got yourself the perfect morning. ⁠

  • 1 banana
  • 2 eggs
  • 1 tbsp almond meal
  • The Wholefoods Refillery Australian macadamia nut butter (to serve)
  • Maple syrup (to serve)
  • Blueberries (to serve)
  1. Heat a non-stick pan with butter or spray coconut oil.
  2. In a blender, add the banana, eggs, and almond meal. Blend until combined.
  3. Pour mixture onto the pan to make your desired pancake size. Cook until bubbles appear, flip and cook for a further few minutes or until cooked through. Cook the rest of the pancake batter in batches adding more butter or coconut oil to the pan as needed.
  4. Serve pancakes with macadamia nut butter, a drizzle of maple syrup, and blueberries.
Breakfast, Brunch
banana, breakfast, brunch, easy breakfast, pancakes
Categories
Recipes

Foodie Friday: Sweet potato breakfast bowl

This week’s recipe is brought to us by Australian Sweet Potatoes and by dietician Marika Day.

Sweet potato breakfast bowl

A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.

  • 200 g sweet potato (approximately half a medium sweet potato)
  • 1 tsp salted butter
  • 1 egg
  • 3 stalks of broccolini
  • 2 handfuls baby spinach
  • Chilli flakes (to serve)
  1. Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
  2. Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
  3. Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
  4. Poach, boil or fry your egg in a pan until cooked to liking.
  5. Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
  6. Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Breakfast
breakfast, chilli, gluten free, health food, healthy, quick meal, sweet potato

Foodie Friday: Culina et Vinum’s Green Breakfast

This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
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Recipes

Foodie Friday: Moroccan roast fioretto with farro, pistachio, pomegranate & yoghurt

Today’s recipe is brought to us by Perfection Fresh Australia and created by award-winning chef, Tom Walton. The love child of cauliflower and broccoli, fioretto tastes sweeter than cauliflower but is packed with the same nutritional value.

In season until November, try out this trendy new vegetable with a Morrocan twist to tantalise your tastebuds.

Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt

Fresh and crispy, this quick recipe is packed with nutrients.

  • 2 packets Perfection Fresh Fioretto
  • 2 tbsp olive oil
  • 2 tsp harissa paste
  • salt (to taste)
  • 2 cups farro (cooked according to packet instructions)
  • 1 cup mint (roughly chopped )
  • 1 cup coriander (roughly chopped )
  • 1 cup dill (roughly chopped )
  • ½ cup pomegranate seeds (approx. 1⁄2 pomegranate)
  • ½ cup toasted pistachios (crushed)
  • ½ cup dried apricots (roughly chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar
  • 2 tbsp pomegranate molasses
  • 1 ½ cup natural Greek-style yoghurt
  • 1 lemon

  1. Preheat an oven to 210°C and line a baking tray with baking paper.

  2. Toss the fioretto with the olive oil, harissa paste and a little salt.

  3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
  4. Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.

  5. To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast fioretto, squeeze over lemon to serve.

Dinner, Lunch, Salad
Morrocan
baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
Categories
Recipes

Foodie Friday: Easy weeknight gnocchi

Satisfy your cravings for authentic Italian food with this recipe from Smeg. Easy to make and filled with flavour, this easy weeknight gnocchi is the perfect family meal.

Easy weeknight gnocchi

Try your hand at making this Italian classic with this easy but delicious recipe.

  • Smeg (or other brand) stand mixer
  • 700 ml tomato passata
  • 500 g pre prepared gnocchi ((recipe below))
  • 60 g baby spinach leaves
  • 150 g button mushrooms (finely sliced)
  • 250 g ricotta
  • Parmesan cheese and basil leaves to serve

To make gnocchi

  • 1 kg potatoes suitable for gnocchi
  • 2 – 2½ cups all-purpose flour
  • 1 egg
  • pinch of salt

To make gnocchi

  1. Wash the potatoes, leaving the skins on. Put them in a large pot filled with cold water, then bring them to cook over medium-high heat until the potatoes can easily be pierced with a fork. When ready, drain the potatoes.

  2. Peel them then pass them through a potato masher, letting them fall in the bowl of the stand mixer. Let them cool for 5 minutes.

  3. When the potatoes are slightly cool, add half of the flour, egg and pinch of salt. Using the Smeg stand mixer hook, mix on setting 1 until the ingredients are combined.

  4. Flour a work surface with half of the remaining flour, reserving the other half in a corner to use if needed. Put the potato dough on the work surface and roll into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Cut into small pieces.

  5. Bring a large pot of water to boil. Salt the water with 1-2 tablespoons of rock salt and add the gnocchi. Cook until the gnocchi float to the top; 1-2 minutes. Drain.

For the dish

  1. Set the oven to fan forced and preheat to 180⁰C.

  2. Pour passata into a large baking dish and gently stir through gnocchi, spinach and mushrooms. Season with salt and pepper and top with tablespoons of ricotta.

  3. Cook for 25 minutes. Serve hot topped with parmesan.

Dinner, Lunch
Italian
gnocchi, italian, pasta, tomato

Foodie Friday: Pasta with pancetta & caramelised onions

Sweet caramelised onions and salty pancetta are combined in this rustic, easy-to-make dish from Williams Sonoma. Spaghetti is a very acceptable substitute if bucatini is hard to come by. Uncork…
Categories
Recipes

Foodie Friday: Champagne and rose macarons

strawberry flavored macaroons in a white table and highlighted background, one with a bite

This recipe is brought to us by Australian Almonds. Delicious and beautiful, they’re the perfect treat to impress your guests.

Champagne and rose macarons

Pretty in pink and a mouthwatering delight, these aren't as tricky as you'd think so have a go!

Macaron Shells

  • 150 grams ground almonds
  • 150 grams icing sugar
  • 110 grams egg whites
  • 150 grams caster sugar
  • 4-6 drops rose pink food colouring

Champagne and rose buttercream

  • 250 grams salted butter (softened)
  • 250 grams icing sugar
  • 10 drops champagne essence
  • 2 drops rose essence
  • 1 tbsp rose water
  • 1 pinch salt

  1. Preheat the oven to 150°C or 130°C fan-forced. Line 4 baking trays with baking paper or 4 silicon macaron mats.

  2. To make the macaron shells, place the ground almonds and icing sugar into a blender or food processor and pulse until fine, being careful not to overheat the mixture. Pass the mixture through a sieve 2 or 3 times, pushing through any lumps with the back of a spoon.

  3. Measure out half the egg whites and add to the almond meal mixture. Using a spatula, mix until just combined, taking care not to overwork the mixture.

  4. Place the remaining egg whites into a very clean stand mixer bowl. Whisk on a medium high speed until soft, frothy peaks form. Continue to whisk while you prepare the syrup.

  5. Place the caster sugar and 35ml water into a small saucepan and set over a medium heat. Stir the mixture and allow it to come to the boil. Using a sugar thermometer to check the temperature, cook the syrup until it reaches 118°C. Once it has come to temperature and is a syrupy consistency, remove from the heat.

  6. As the egg whites continue to whisk, pour the syrup down one side of the bowl in a slow, steady stream until all of it has been incorporated into the egg whites. Add the pink food colouring to your desired colour and continure to whisk the meringue on high speed until thick and glossy, about 5 minutes. The base of the bowl should be warm but no longer hot.

  7. Add the meringue mixture to the almond meal mixture and, using a clean spatula, fold gently until evenly combined, taking care not to overmix. The mixture should have a soft paste-like texture and a dropping consistency.

  8. Transfer the mixture to a large piping bag fitted with a 1cm round piping tip. Pipe small rounds, about 2cm in diameter, onto the lined baking trays. Help the macaron mixture to level out by tapping the underside of the trays with the palm of your hand.

  9. Set the macarons aside to form a "skin" on top of the shell, about 30 minutes. Once the skin has formed, place into the preheated oven and bake for 12-15 minutes. Once baked, open the oven door and leave ajar for 2 minutes before removing the macarons.

  10. Set the macarons aside on the trays to cool completely. Once cool, lift off the trays with a round-tip palette knife. Set aside in an airtight container until ready to fill.

  11. For the buttercream filling, add the very soft butter to the bowl of a standmixer fitted with a cream paddle and beat until very pale and light in texture. Add the icing sugar, champagne essence, rose essence, rose water and salt. Mix until all the ingredients are incorporated and the mixture is light and creamy.

  12. Transfer the buttercream to a piping bag fitted with a 1cm tip. Pipe the buttercream onto half of the fully cooled macaron shells and sandwich withanother shell.

Dessert, Snack
Baked goods, French
baked, baking, macarons

Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes
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Recipes

Foodie Friday: Apple turnover

This week’s recipe is brought to us by Winning Appliances culinary expert Chloe Skipp.

Apple turnover

Stay cosy this winter with this mouthwatering apple turnover recipe.

  • 2 tbsp unsalted butter
  • 5 Granny Smith apples (peeled, cored, and finely diced)
  • ¾ cup brown sugar
  • 1 lemon ((grated zest))
  • 1 tsp lemon juice
  • 1 packet frozen Careme butter puff pastry
  • 1 egg yolk (lightly whisked)

  1. In a small frying pan over medium heat, melt butter until slightly golden and foaming.

  2. Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.

  3. Place a sieve over a bowl and drain the apple mixture. Set aside ½ of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.

  4. Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.

  5. Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 1½ tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry ¾ through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.

  6. Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more, make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.

Dessert, Snack
Baked goods
apple, baked, baking

Foodie Friday: Apple pie cinnamon scrolls

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
Categories
Recipes

Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.

Savoury pumpkin bread

A gluten free and dairy free healthy snack from the popular online fitness coach.

  • 1 cup Pumpkin
  • 2 cups Almond meal
  • ½ cup LSA (linseed, sunflower, almond meal)
  • 2 tbsp Psyllium
  • 2 tsp Baking powder
  • ½ teaspoon Salt
  • 1 tsp cinnamon (ground)
  • 4 Free range eggs
  • ¼ cup Coconut oil (extra virgin) (melted)
  • 1 tbsp Rice malt syrup

  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

Snack
Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian

Foodie Friday: Sweet potato and cinnamon bread

Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
Categories
Recipes

Foodie Friday: Dukkah fried halloumi

Today’s recipe is by Good Chef, Bad Chef’s Adrian Richardson and brought to us by Table of Plenty.

Dukkah fried halloumi

Light, flavoursome, and easy to cook, this 15 minute recipe is sure not to disappoint.

  • Table of Plenty Pistachio Dukkah with Thyme
  • Extra virgin olive oil
  • 3 thick slices Halloumi
  • 2 slices Sourdough
  • 1 Egg
  • ½ Avocado (sliced)
  • Spring onion
  • Salt and pepper

  1. Sprinkle dukkah over halloumi slices.

  2. Add a splash of extra virgin olive oil to a hot pan. Gently place halloumi and slices of sourdough into oil – add a little more olive oil if needed. Cook until the halloumi is gooey and golden on both sides and the sourdough is toasted.

  3. Add your eggs to the pan and season with a pinch of salt, pepper and dukkah. Fry to your liking.

  4. Place the fried bread on your plate with halloumi, egg, and avocado, and garnish with spring onions. Season with salt and dukkah.

Lunch
Mediterranean
easy dinner, lunch, quick meal, vegetarian

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.
Categories
Recipes

Foodie Friday: Beer and beef brisket pie with olive oil mash

This recipe was brought to us by Wilde Beer.

Beef brisket beer pie

Beer and beef brisket pie with olive oil mash

Created by gluten free cook and author Helen Tzouganatos, this recipe was design with coeliac and gluten intolerant Aussies in mind. It's made with gluten free beer and is dairy free too.

Braised beef

  • 1 kg beef brisket (cut into 5cm chunks)
  • Sea salt flakes and cracked pepper
  • 2 tablespoons tapioca flour
  • 4 tablespoons extra virgin olive oil
  • 1 large brown onion (peeled and chopped)
  • 1 celery stalk (chopped)
  • 4 garlic cloves (crushed)
  • 3 fresh bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary leaves (finely chopped)
  • 2 tablespoons tomato paste
  • 500 ml beef stock
  • 1 x 330ml bottle Wilde Gluten Free Pale Ale Beer

Olive oil potato mash

  • 1 kg Sebago potatoes (peeled and cut into 4cm cubes)
  • ¼ cup extra virgin olive oil
  • Pinch of sea salt flakes
  1. Heat a heavy based saucepan over med-high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl.
  2. Add remaining oil to the pan along with onion, carrot, celery, and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary, and tomato paste and cook for a further 30 seconds.
  3. Return beef to the pan with any resting juices and pour in stock and Wilde beer. Cover pan with a tight-fitting lid, transfer to oven and cook for 3 hours or until beef is tender.
  4. While the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor. Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
  5. Remove saucepan from oven and increase heat to 200°c. Shred beef with 2 forks and adjust seasoning with extra salt or pepper if required. Transfer saucy beef to a baking tray or casserole dish and top with potato mash. Return to oven and bake for 30 minutes or until golden.

More recipes

Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
Categories
Recipes

Foodie Friday: Asian spiced salmon and coconut tray bake

OLYMPUS DIGITAL CAMERA

Today’s recipe from our favourite clinical nutritionist and new mum Rosie Eyre (congratulations!), comes with a good dose of information on why it’s good for, as well as delicious! Find this and more delicious, nutritious recipes in her latest eBook Vitamin Sea.

This is the most wonderfully simple dish. All you do is place all ingredients in a tray and bake in the oven for 25 minutes. Something that is fuss free and designed to be an easy dish for any night of the week. Rich with omega 3-boosting salmon, that offers brilliant anti-inflammatory properties and a dose of essential good fats. Sweet potato can boost immunity due to its beta-carotene content which converts to vitamin A in the body. Cooked in creamy antioxidant-rich coconut milk with immune-boosting shitake mushrooms and seasoned with curry spice to make this dish alive, topped with iron-rich spinach to add great diversity and extra fibre to help with digestion. A well balanced and filling dish that will take the fuss out of cooking.

Serves 2 | Takes 30 minutes

Ingredients

2 x wild caught salmon fillets
400g sweet potato, chopped into 1 cm cubes, skins left on
10g dried shitake mushrooms
2 garlic cloves, minced
1 tbsp curry powder
1 tsp sugar/raw honey
2 tsp soy/tamari sauce
400ml (1 tin) coconut milk
200ml (1/2 tin) water
2 cups baby spinach
1 lime, quartered

Method

Preheat oven to 200c. In a large deep roasting tin add sweet potatoes and shitake mushrooms, minced garlic, curry powder, sugar, soy and mix well with hands until all vegetables are covered.

Pour over coconut milk and water and mix well until all is covered.

Lay the salmon fillets on top and place in hot oven for 25 minutes or until potatoes are soft to touch with fork.

Remove from oven, stir through baby spinach and squeeze with fresh lime.

Serve up on plates and enjoy.

Vitamin Sea contains 15 fish and seafood recipes for just $10.

http://www.by-rosie.com/product/vitamin-sea-ebook/

More of Rosie’s recipes…

Foodie Friday: Meat-free Lentil Shepherd’s Pie

I’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from…

Foodie Friday: Hidden veggie meatballs and tomato sauce

Today’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie. She says: “This is a great recipe to hide lots of extra veggies in; either for kids who…

Foodie Friday: Fig, haloumi and lentil salad

Today’s delicious, healthy recipe comes with more nutritional info than you can shake a stick at, thanks to freelance real food recipe writer, food stylist and food photographer Rosie Eyre…
Categories
Recipes

Foodie Friday: Crispy sesame-crusted mushroom poke bowl

New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements, as well as supporting immune function. Mushrooms are rich in bioactive compounds found not only in vegetables but also some meats, whole grains, and nuts, making them an extraordinary food source.  

Prep/cook time: 35-40 minutes | Serves: 2

Ingredients:

Sesame-crusted mushrooms:

  • 200g button mushrooms
  • 1/4 cup white sesame seeds
  • 1 tbsp black nigella seeds
  • 1/3 cup panko crumbs
  • Pinch of sea salt
  • 1 egg
  • Dash of milk
  • Vegetable oil (for frying)

Poke bowl:

  • 2 cups pre-cooked brown rice
  • 1 bunch broccolini 
  • 1/3 cup frozen edamame beans, defrosted
  • 1 avocado, sliced
  • 3/4 cup red cabbage, thinly sliced
  • 1 small cucumber, thinly sliced
  • 4-5 radishes, thinly sliced
  • 2 shallots, thinly sliced (white part only)

Dressing:

  • 1 tsp white miso paste
  • 3 tbsp mirin
  • 1 tsp peanut butter 
  • 1 1/2 tbsp vegetable oil

Method:

  1. In a bowl, combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, then stir to mix through.
  2. In another bowl whisk together the egg and a dash of milk with a fork.
  3. Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205⁰C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
  4. Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame/panko crumb mixture until they get an even crumb coating.
  5. In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
  6. Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
  7. To make the dressing combine the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
  8. To assemble the poke bowls start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish by adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots. 
  9. Serve with the miso dressing poured over the top.

Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient. 

For more on the health benefits of mushrooms

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Foodie Friday: Chocolate dipped shortbread

Today’s recipe, a lighter take on a classic cookie favourite, comes from Lakanto Australia. This shortbread is a buttery, light, and simply delicious snack for any coffee or high tea occasion. Lakanto Classic and Golden Monkfruit Sweeteners offer an all-natural substitute to sugar with 93% less calories.

Prep Time: 10 minutes | Cooking Time: 12-16 minutes | Serves: 20 fingers

Ingredients

  • 1 ½ cups unsalted butter (diced into 2cm cubes)  
  • 1 cup golden monkfruit sweetener       
  • 3 cups plain flour                                 
  • 1 tsp cornflour                          
  • ½ tsp vanilla essence
  • Sugar free chocolate    

Method

  1. Mix the diced butter and monkfruit sweetener in a mixer using the paddle attachment and whip until soft and smooth (approx. 5 minutes).
  2. Add the cornflour and plain flour, and slowly mix on speed 1-3 until fully incorporated.
  3. Add in the vanilla essence and whip for 3 minutes on high (this will ensure a smooth and soft dough is created).
  4. Remove from the bowl and place mixture onto a surface dusted with flour. Leave to rest for 10 minutes.
  5. Preheat the oven to 150⁰C.
  6. Gently fold the mixture on the bench. It should have a silky feel. Roll out to the desired size and height.
  7. Cut the dough to the desired shape and gently place on the baking tray. Allow to rest for 10 minutes in the fridge (this will help it keep its shape while baking).
  8. Place the tray in the preheated oven for 12-16 minutes, depending on the thickness of the shortbread.
  9. Remove from the oven and allow to cool.
  10. Melt the chocolate over a bowl of hot water until fully melted, then dip the shortbread into the chocolate and place on greaseproof paper until firm.

TIP: For a dryer shortbread, extend the cooking time by 3-4 minutes.

For more on Lakanto Australia

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