Appetisers

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min

Ingredients

Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter

Instructions 

Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.

 

Prawn Broth with Prawn and Cauliflower Dumplings

Ingredients 

  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil

Dumplings

  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt

Instructions

Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min

Ingredients: 

  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper
     

Instructions: 

Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
 
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
 
Serve straight away.

Cheddar and Jalapeño Biscuits

Serves: 8 | Preparation Time: 25

Ingredients

1 1/3 cups (175g) all-purpose flour
1/4 cup (45g) polenta or fine milled corn meal
3 tablespoons (45g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
2 tablespoons diced fresh jalapeños (more or less to taste)
3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

Instructions

Preheat oven to 220°C. In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

Make a well in the centreof the flour mixture. Pour the cream into the centre of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Place on a lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

Bake at 220°C for 11-12 minutes or until golden and the cheese is nicely melted.

Seared wagyu sirloin on truffled jerusalem artichoke puree

Serves: 4 | Preparation Time: 45 min

Ingredients 

For the chrain

  • 1 beetroot
  • 4 tbsp freshly grated horseradish if available
  • 2 tbsp cider vinegar
     

For the truffled Jerusalem artichoke puree

  • 500 g jerusalem artichokes, peeled and sliced 1cm thick
  • 250 ml double cream
  • 1 bay leaf
  • 2 tsp truffle oil

For the crispy curry leaves

  • vegetable oil, for deep-frying
  • 1 handfuls curry leaves, from the stem

For the beef

  • 250-300g  Wagyu beef sirloin, trimmed of excess fat, at room temperature
  • 1 tbsp grapeseed oil

Instructions: 

For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then puree it in a food processor together with the horseradish and vinegar. Season with salt. 
 
For the truffled Jerusalem artichoke puree: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm. 
 
For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper. 
 
For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes. 
 
To serve, dollop the artichoke puree onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.

San choy bau

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1 iceberg lettuce
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced diagonally
  • 500g pork mince
  • 1 small carrot, peeled, grated
  • 1 zucchini, grated
  • 1 small red capsicum, deseeded, finely diced
  • 2 cobs of fresh corn kernels, 
  • 1/3 cup Oyster Sauce
  • 1 tsp tomato paste
  • 1 fresh tomato diced

Instructions 

With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
 
Heat oil in a frying pan over medium heat. Add shallots and cook for 1 minute.
 
Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
 
Add carrot, zucchini, capsicum, tomato and corn. Stir well.
 
Combine oyster sauce and tomato paste and add to mince mixture. Stir well.
 
Bring to the boil. Reduce heat. Simmer for 2 minutes.
 
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups.
 
 

 

Saganaki prawns

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed.. add more I love garlic!
  • 600g frozen small/med green prawns, peeled, tails intact, deveined
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 250g cherry tomatoes, halved
  • 100g feta cheese, crumbled
  • Crusty sour dough bread, to serve- either Bourke st bakery, Brasserie bread or Sonoma.

Instructions 

Preheat grill on medium-high heat. Heat oil in a large ovenproof frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened.

Add garlic. Cook for 1 minute or until fragrant.

Add prawns, basil and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through.

Add tomatoes. Cook for 1 minute or until just starting to collapse.
 
Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley.

Serve with bread.
 

 

Kids Hummus

Serves: 4 | Preparation Time: 10 min

Ingredients

  • 1 can of chick peas, (reserve liquid)
  • 1/4 Teaspoon Garlic
  • 1 Teaspoon Cumin, ground
  • 1 Tablespoon Olive oil, extra virgin
  • 2 Tablespoons Lemon Juice, fresh squeezed
  • 1/4 Teaspoon Sea salt

Instructions

Saving the liquid, drain the peas.

In blender or food processor, combine beans, garlic, cumin, olive oil, lemon juice and salt. Blend on low speed. Gradually add reserved bean liquid until dip reaches desired consistency.

Hummus Dip Options:
Serve with vegetable sticks, string beans, asparagus tips, crackers, bagel, tortilla chips or pita chips.

 

Jerusalem artichoke potato cakes with red onion jam

Serves: 4 | Preparation Time: 15 min

Ingredients 

Potato cakes

  • ½ kilo mashed potatoes
  • 8-10 small Jerusalem artichokes
  • 1 medium onion diced, fried without colour
  • 1 tbspn chopped fresh thyme
  • 3-4 tbspn hazelnut oil
  • 1 tbspn Dijon mustard
  • Fresh breadcrumbs
  • Fine polenta meal
  • Seasoning to taste

Chilli jam

  • 1 large red onion, sliced
  • Olive oil
  • 1 cup sweet chili sauce

Rocket salad

  • 4 handfuls wild rocket
  • 1 cup balsamic vinegar
  • 4 tbspn pear concentrate (available in health food stores & worth investing in) If not, peel and mince 1/4 pear and use instead.

Instructions 

Potato cakes
Combine all ingredients except polenta. Slowly work breadcrumbs into mixture to form about 8 cakes.
 
Roll cakes in polenta. Gently pan fry or deep fry till crisp.
 
Chili jam
Slowly fry onion in oil until caramelised, about 10 minutes. Add chili sauce. Place on a chopping board and roughly chop the mix to create a slightly chunky jam.
 
Rocket salad
Place balsamic in saucepan and simmer till reduced by half. Stir in pear concentrate (minced pear).
Toss through rocket leaves.
 
To serve
Place the rocket on the plate and top with the artichoke and potato cakes. Drizzle with the chili jam.

Nam jim king prawns

Serves: 4 | Preparation Time: 20 min

Ingredients 

Nam jim

  • 8 King Prawns (for a starter or go for as many as you like for a main)
  • 1 clove garlic
  • 2 tablespoons of coriander - root and stem
  • 1 red chilli
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 125ml lime juice
  • 1/2 red onion finely sliced
  • 1/2 tsp sea salt

Paw Paw Salad

  • 3 cups of julienned paw paw
  • 100grams of blanched green beans
  • ¼ small red onion, sliced
  • ¼ cup of mint leaves
  • ¼ cup coriander leaves
  • 300 grams of smoked trout

Instructions 

Cook prawns in pan and toss through Nam jim while hot, this will help release the flavours and par cook some of the stronger aromatics. I personally like to make the Namjim ahead of time to allow the salt to cure the garlic a little.

To make nam jim: Pound chillies, coriander root, garlic, palm sugar, fish sauce and lime juice in mortar. Toss through the sliced onion.

Mix the Nam jim through the salad before serving.

Greg's spicy carrot fritters

Serves: 2 | Preparation Time: 30 min

Ingredients 

  • 3 large carrots, peeled, coarsely grated
  • 2 tsp finely grated fresh ginger
  • 2 tbs besan (chickpea flour)
  • 1 eggwhite
  • 2 tbs coarsely chopped coriander
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • Vegetable oil or ghee, to shallow-fry

Instructions 

Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl.
 
Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
 
Heat oil or ghee in a large non-stick frying pan over medium heat.
 
Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down.
 
Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel.
 
Place fritters on a platter and serve with the coconut sambal, cucumber pickle and  mango chutney.

Fresh gherkin Indian relish

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 3 gherkins
  • 1 tbsp coriander seeds
  • 1 dry red chilli
  • 2 tbsps sunflower cooking oil
  • 1 small onion chopped very fine
  • 5 tbsps fresh grated coconut
  • 1 tsp tamarind paste
  • Salt to taste

Instructions 

Cut the gherkins into quarters lengthwise and keep aside for later use.
 
Heat a pan on a medium flame and roast the coriander seeds and dry red chilli till slightly darker and aromatic. Remove from heat and grind to a coarse powder with a pestle & mortar. Keep aside.
 
Heat the cooking oil in a pan on medium heat. Add the chopped onion and fry till transparent.
 
Now add the gherkin and mix well. Fry for 2 minutes.
 
Sprinkle the coriander-chilli powder mix and grated coconut over the gherkin, season with salt to taste and mix well. Cook for 2 minutes.
 
Add the tamarind paste and mix well.
 
Remove from the stove and serve piping hot with Chapatis.

Vietnamese Rolls

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • Rice paper vermicelli noodles
  • left over veggies
  • left over cooked meat, chicken, fish, sliced thinly
  • 1 Tablespoon (Metric) soy sauce (optional)
  • 3 Tablespoon (Metric) lime juice
  • 1 Clove garlic, minced
  • 1 Unit fresh hot red chilli, minced
  • 0.5 Teaspoon (Metric) sugar

Instructions 

Dipping Sauce
soy sauce (optional), lime juice, garlic, red chili and sugar.

Slice whatever is left over into thin strips (carrot, capsicum, mushroom, zucchini) and fry up whatever needs to be cooked (like the mushrooms and zucchini).

Sometimes I soak a small packet of vermicelli noodles in boiling hot water and throw the noodles in with the cooking vegetables. Add some soy sauce for good measure.

Mix all the vegetables in a big bowl for serving.

To serve, have a bowl of hot boiled water at the table. Each rice paper is dipped into the bowl of hot water and laid down on their plate.

Each person can make their own rolls! On top of the rice paper you pile some veggies, fresh herbs and garden salad and meat etc. Roll up the vegetables in the rice paper, dip into some good sweet chili sauce and you have dinner.Great when you don't want to spend too long in the kitchen.

Greg's Sweet Potato Hash Browns

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 800g sweet potato
  • tbsp olive oil
  • tbsp butter 
  • sea salt to taste
  • cayenne pepper to taste
  • 1tsp  brown sugar

Instructions 

Preheat the oven to 180 degrees

Grate potato and put into a bowl, add a little salt, pepper, cayenne and brown sugar and mix well.

Form neat patties about the size of a burger.

Heat the butter and oil in a pan.

Cook till brown on one side, and flip over to cook other side.

Finish in the oven for about 10 minutes, this helps to get all of them ready to serve.

For a fabulous treat, finish with a spoonful of sour cream, smoked paprika and chopped chives or shallots.

Seared Scallops with Sweet Corn Salsa

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 4  large scallops
  • 1/2 tsp curry powder
  • Pinch sea salt
  • olive oil
  • 300g sweet corn
  • 150g tomatoes
  • 1 thinly sliced red or green chilli
  • 1  small red onion
  • 1 tbsp sesame oil
  •  light soy sauce
  •  black pepper
  • fresh parsley

Instructions 

Finely chop the onion and chilli, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, a splash of soy sauce, salt and pepper. Hold back the parsley for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface.

Meanwhile, heat the salsa - it will just take a minute - and add the parsley. Divide on four plates, and top with the scallops.

Spicy Stuffed Eggplant

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 75 Gram basmati rice
  • 1 Unit eggplant
  • 1 Tablespoon (Metric) olive oil
  • 1 Unit brown onion, halved
  • 2 Clove garlic, crushed
  • 2 Teaspoon (Metric) ground coriander powder
  • 2 Teaspoon (Metric) fresh ginger, finely grated
  • 0.2 Teaspoon (Metric) fresh red chilli, finely chopped
  • 0.25 Cup fresh basil, coarsely chopped
  • 1 Teaspoon (Metric) lime rind, finely grated
  • 1 Unit lime, juice of
  • 65 Gram reduced-fat yoghurt

Instructions 

Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cut the eggplant in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.

Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.

Add the rice, lime juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.

Place the lime rind into bowl with the yoghurt and serve as you wish.

Carrot & harissa dip

Serves: 6 | Preparation Time: 35 min

Ingredients 

  • 1kg carrots, peeled, cut into 2cm pieces
  • 2/3 cup (165ml) extra virgin olive oil
  • 2 tsp harissa (see note)
  • 1 tsp ground cumin
  • Pinch ground ginger
  • 2 garlic cloves, roughly chopped
  • 2 tbs red wine vinegar

Instructions 

Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender.
Transfer to the baking tray, drizzle with 2 tbs oil and roast for 20 minutes until browned.
Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth.
Season and serve.

Baked Baby Fennel with Parmesan

Serves: 2 as entree | Preparation Time: 15 min

Ingredients 

  • 1 baby fennel bulb
  • 1 tbsp butter, chopped
  • 20g freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • freshly ground black pepper to taste

Instructions 

Preheat the oven to 180C. 

Remove feathery fronds from fennel bulbs .

Cut bulb in half lengthwise. Bring a saucepan of water to a boil. Add fennel and cook until tender, 5-7 minutes.

Do not overcook fennel or it will turn a dull gray and become very soft.

Drain and refresh fennel under cold running water, then pat dry with paper towels.
Place fennel in a lightly oiled, shallow heatproof dish. Dot with butter and sprinkle with cheese, nutmeg and pepper to taste.
 
Bake for 10 minutes. Remove from oven, place under a hot grill and cook until cheese melts, about 2 minutes.

Serve hot.

Warm Herbed Olives

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 350 Gram black kalamata olives
  • 80 Millilitre olive oil
  • 1 Teaspoon (Metric) cumin seeds
  • 2 Clove garlic, crushed
  • 0.5 Teaspoon (Metric) dried chilli
  • 1 Unit lemon, the zest and juice
  • 1 Tablespoon (Metric) parsley, finely chopped
  • 1 Tablespoon (Metric) coriander, finely chopped
  • 1 Pinch cinnamon

Instructions 

Wash olives in cold water and place in a pan. Cover with water and bring to a simmer for 3 minutes.

In a dry pan roast the cumin seeds until browning and fragrant. Turn the heat down low. Add the olive oil to the pan and olives. Mix through the garlic, chili flakes, lemon zest and juice and cinnamon.

Heat through for 2-3 minutes and remove from heat.

Add the chopped herbs and toss mixture until the olives are coated. Turn out into a large bowl and serve with crusty bread.

You can use the same method for marinated goats cheese. Place your block of cheese into the smallest container you have. Excluding the olives, use the same method as above to make your oil mixture. Adding a tsp of whole black pepper corns as an extra (if you have preserved lemon, add a few slices to it).

Pour over the cheese while still warm and serve or store for later... Yum!