bubble & squeak
17 May 2012

Serves: 8
Preparation time: 20 minutes

Ingredients

  • 1kg potatoes , quartered 
  • 40g butter
  • 400g Brussels sprouts , trimmed
  • 50g plain flour , seasoned with salt and pepper
  • olive oil , for frying

Instructions

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.
 
Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
 
Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
 
Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.
 
Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.
 
To Keep: Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
 
Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside

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Wagyu beef burger with roasted beets
17 May 2012

Serves: 4
Preparation time: 20 minutes

Ingredients

  • 800g wagyu beef mince
  • 1 medium brown onion, finely chopped
  • 2 eggs
  • 1/2 cup breadcrumbs
  • Salt
  • Freshly ground pepper
  • 2 tbsp grated fresh horseradish or 1 tbsp bottled
  • 150ml sour cream
  • 4 sourdough bread rolls
  • salad leaf
  • 2 medium beetroot, roasted, peeled and sliced

Instructions

Preheat a barbecue or grill to high.

Mix mince, onion, eggs and breadcrumbs together and season well.

Shape into four burger patties and grill on both sides, to your liking.

Combine horseradish and cream.

Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, pattie and a few spoonfuls of horseradish sour cream.

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Lemon curd
10 May 2012

Serves: 1.5 cups
Preparation time: 10 minutes

Ingredients

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Instructions

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.

Add the butter, juice and zest and whisk continuously until thickened.

Strain through a sieve into a jar or container.

If covered this will keep in the fridge for 2 weeks.

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Smoky borlotti bean and bacon soup
10 May 2012

Serves: 8 - 4 for now and 4 for the freezer..
Preparation time: 30 minutes

Ingredients

  • 1 tin of drained and rinsed borlotti beans
  • 2 tbs extra virgin olive oil
  • 1 tbsp smoked paprika
  • 4 bacon slices, finely chopped
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2  zucchini, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 cup (125ml) dry sherry
  • 8 cups (2 litres) chicken or vegetable stock
  • 400g can diced tomatoes
  • A good handful of finely chopped Mediterranean herbs such as basil, thyme, oregano &  or parsley to serve
  • Finely grated Parmesan, to serve

Instructions

 

Heat the olive oil in a large saucepan over medium heat. Add the bacon, onion, celery, zucchini, carrot and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
 
Add the sherry and bring to the boil. Add the stock, tomato, paprika and bring to a simmer.
 
Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Remove from heat.
 
Taste and season soup with salt and pepper. Ladle the soup among serving bowls.
 
Top with chopped herbs and Parmesan.
 
Serve immediately with rosemary and sea salt flatbreads.

 

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Farmer Jo's Bircher muesli
03 May 2012

Serves: 4
Preparation time: 30 minutes

Ingredients

  • 1 Pink lady apple, unpeeled, quartered, core removed
  • 1 cup (90g) farmer Jo's burnt fig & almond muesli
  • 1/2 cup (125ml) apple juice
  • 1/2 cup (130g) fat-free natural yoghurt, plus extra to serve
  • banana, to serve
  • whipped cream- 1 cup muesli to 1 cup whipped cream(a weekend treat- optional)

Instructions

Coarsely grate the apple. Mix the grated apple, muesli, apple juice, yoghurt in a bowl until well combined. Cover and place in the fridge for 1 hour or overnight.
 
With cream: Fold in the whipped cream as you would a cake mix to keep the air in.
 
Serve with fresh fruit and a few crumbs of crunchy muesli for texture.

 

 

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