Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min

Ingredients: 

  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions: 

Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.

 

Cured Sardines & Chicory Salad

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1/4 cup sea salt
  • 2 cups white-wine vinegar
  • 1 dozen sardines, scaled and filleted (ask your fishmonger to do it for you if you like)
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, chopped fine
  • 1 lemons, zested, plus juice
  • 1 bunch parsley, finely chopped
  • 1/2 tablespoons ground white pepper
  • 1/2 bunch  chicory
  • 1 blood orange, segmented

Instructions 

To cure the sardines: Pour salt into one medium bowl, vinegar into another. Coat the sardines with salt and let them sit on a large plate or tray for 10 minutes. Remove any excess salt from sardines and dip them in the vinegar,then lay them on another large plate for 15 minutes.

For the marinade: In a medium casserole dish or bowl, combine the olive oil, garlic, lemon zest, half the lemon juice, parsley, and white pepper.

Add the sardines to the marinade so that they’re completely covered. Cover the dish with plastic wrap and refrigerate for 24 hours.

Remove from refrigerator, and on a serving platter, combine the cured sardines with chicory and blood-orange segments.

Dress the salad with remaining lemon juice, 1 tablespoon of the marinade, and a drizzle of extra-virgin olive oil, and season with salt and white pepper.

Serve with warm crusty bread. (I like to warm the sardines with the bread and then add to the salad).

 

Penne with Mushrooms, Prosciutto, and Mint

Serves: 2 | Preparation Time: 20 min

Ingredients

  • Sea salt
  • 500g Penne pasta
  • 3 Tbsp olive oil
  • 150g oyster mushrooms, sliced or king brown mushrooms, sliced lengthways
  • 2 Clove garlic, thinly sliced
  • Quarter of a Cup chicken stock
  • 1/2 Cup fontina cheese, grated
  • 1.4 Cup chopped mint
  • 2 slices prosciutto, chopped
  • Freshly ground black pepper

Instructions

Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes.

Stir in chicken stock and penne and cook until stock is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint.

Serve immediately, topped with prosciutto and pepper.

 

Ice Cream Sandwich with Caramelized Banana and Walnuts

Serves: 1 | Preparation Time: 10 min

Ingredients

  • chocolate bread make your own or use a brioche 
  • vanilla bean ice cream 
  • caramelised bananas
  • freshly toasted walnuts

Instructions 

Grill a nice piece of the chocolate bread or brioche.  

Then mound a generous scoop of the vanilla bean ice cream right in the middle.  

Caramelised bananas: Brush the banana in melted butter and fry with a tablespoon of brown sugar and butter.  

After that ladle on the caramelised bananas and an extra ladle of that yummy caramel from the pan.   

Finish it off with some freshly toasted walnuts.  

 

King Fish with Sweet Orange Soy

Serves: 4 | Preparation Time: 10 min

Ingredients

  • 1.5kg whole Kingfish
  • 2 oranges zest and juice
  • 200ml good soy sauce
  • 2 cloves of garlic
  • 1 tbsp honey
  • 1 star anise

Instructions

Preheat your oven to 180 degrees.

Score your fish diagonally at 40mm interval on both sides.

Remove the zest from both oranges before squeezing out the juice.

Roughly cut up the remaining orange.Place the fish in a baking tray and stuff the remaining orange into the fishes cavity.

Add all the other ingredients to the tray rubbing the zest into the skin with a little salt and pepper.

Cover with foil and bake for about 25 minutes or until flesh comes away easily from the spine of the fish.

Serve with jasmine rice and drizzle with tray juices.

 

Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil

Instructions

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver

 

 

 

Passion fruit creme brulee

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 60g caster sugar
  • 3 egg yolks
  • 30ml milk
  • 4 good sized passion fruit.
  • 300ml double cream (I use a 284ml tub normally and add a splash more milk)
  • Demerera or caster sugar for glazing
  • A few drops of vanilla essence

Instructions

Pre-heat your oven to 120°C. 
 
Beat the sugar and eggs together until light and golden. 
 
Bring the milk, cream and vanilla up to boiling point in a pan. Remove from the heat and pour a little at a time on to the egg mixture, whisking carefully as you go. Strain.
 
Mix a teaspoon of sugar into the pulp and then mix into the bruleee mix.
 
Pour the liquid into ramekins. 
 
Cook in a bain marie filled to about two thirds up the ramekins in the oven for around 30-40 mins until just starting to set. Cool and then chill for a few hours.
 
To serve, sprinkle with a pinch of sugar and glaze with the blowtorch or under a grill until golden brown. Allow to set for a moment or two before serving.
 

Lamb shanks with beans and herbs

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme rosemary, oregano or parsley are all great.
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve

Instructions

Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat.
 
Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
 
Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined.
 
Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
 
Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
 
Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.

 

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Cinnamon & Apple Tart

Serves: 4 | Preparation Time: 30 min

Ingredients

  • Melted butter, to grease
  • 1 sheet (25 x 25cm) ready-rolled butter puff pastry, partially thawed
  • 1 50g pkt almond meal
  • 1 tbs caster sugar
  • 1/4 tsp ground cinnamon
  • 1 egg white, lightly whisked
  • 2 pink lady apples, quartered, cored, thinly sliced
  • 85g (1/4 cup) apricot jam

Instructions

Preheat oven to 220°C.

Brush a baking tray with melted butter.

Place pastry sheet on greased tray and cut a 2cm border around sheet, only cutting half-way through.

Combine almond meal, sugar, cinnamon and egg white, and spread evenly over pastry.
Top with an overlapping layer of apples.

Bake in preheated oven for 20 minutes or until apples are tender and pastry is crisp.

Meanwhile, melt jam in a small saucepan over low heat. Strain through a fine sieve into a bowl.
Brush evenly over apples and pastry. Cut apple tart into quarters. Cut each quarter in half diagonally and serve immediately.
 

Singapore Noodles

Serves: 6 | Preparation Time: 45 min

Ingredients

  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 1 tbs Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 1 tbs grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbs curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken stock
  • Fresh coriander sprigs, to serve

Instructions

Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens.

Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

 

Vietnamese Lemongrass Chicken

Serves: 2 | Preparation Time: 25 min

Ingredients

  • 2 tablespoons light olive oil
  • 500g chicken breast fillets, sliced
  • 1 stalks lemongrass, finely chopped
  • 1 red chilli, chopped
  • 2 teaspoons chopped ginger or half a tsp powdered.
  • 2 cloves garlic, chopped
  • 1 tablespoon palm or brown sugar
  • 2 tablespoons fish sauce

Instructions

Heat oil in a wok or frying pan. Add chicken, in batches, and cook until browned. Remove and set aside.

Add lemongrass, chilli, ginger and garlic to the pan. Cook for 1 minute. Add sugar and allow to melt. Return chicken to the pan and toss to coat with the sugar. Add fish sauce and simmer for a minute until reduced.

Serve immediately with rice.

 

Pineapple and pork tacos with avocado cream

Serves: 4 | Preparation Time: 15 min

Ingredients

Pork & Pineapple

  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 12 ounces pork tenderloin, trimmed and cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 fresh pineapple, cored and sliced crosswise
  • 2 tablespoons chopped fresh coriander
  • 12 corn tortillas, warmed.

Avocado cream

  • 1 avocado, mashed
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons freshly squeezed lime juice
  • salt and pepper to season

Instructions 

To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado cream.
 
Whisk the avocado with the sour cream, lime/lemon juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the cream fresh looking.
 
Coat a large nonstick pan with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the coriander and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
 
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
 
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

 

Orange meringue pie

Serves: 8 | Preparation Time: 85 min

Ingredients

  • 125ml (1/2 cup) fresh orange juice
  • 1 tbs finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 5 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1-2 tbs chilled water
  • 5 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar, extra

Instructions 

Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.

Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk.
 
Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
 
Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry.
 
Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes.
 
Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
 
Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
 
Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.
 
Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
 
Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.

Korean Style Beef Ribs (Bulgalbi)

Serves: 2-4 | Preparation Time: 10 min

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 6 cloves garlic, minced
  • 1 spring onion chopped
  • 3 tablespoons sherry
  • 2 tablespoons sesame oil
  • 2 tablespoons roasted sesame seeds
  • 1/2 teaspoon fresh grated ginger

Instructions

In a bowl, dissolve sugar in soy sauce and sherry. Add remaining ingredients and mix well. Allow your meat to marinade for a minimum of 1 hour or overnight if you are super organised.

 

Cauliflower Rice

Serves: 6 | Preparation Time: 30 min

 

Ingredients 

  • 1 cauliflower head, stalk & leaves removed
  • 3 tbsp coconut oil
  • himalayan sea salt to taste
     

Instructions 

Cut the cauliflower into pieces that fit in your food processor. With the grating attachment fitted, process the cauliflower in batches and set aside.
 
Using a large wok or pan, heat 1 tbsp of coconut oil at a time and stir fry the cauliflower in batches until softened.
 
Add himalayan sea salt to taste.
 
Serve in replacement of rice and use for making fried rice or other rice dishes. The cauliflower adapts very well to any flavour.
 
3g protein; 8g carbs; 7g fat; 150 calories per 1 cup
 
(depending upon size of cauliflower head)
 
A Nourishing Taste from GET ZOMT’ has lots more delicious, healthy recipes for you to get creative with your fresh produce from Box Fresh. Subscribe here to download your free copy www.eepurl.com/kLov9  

 

 

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.

Lamb & Apricot Tangine

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 tbs olive oil
  • 8 lamb neck chops
  • 1 large onion, halved and sliced lengthways
  • 2 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 1 tbs sweet paprika
  • 2 tsp ground cumin
  • 1 cup (250 ml) vegetable stock
  • 1/2 cinnamon stick
  • 3/4 cup (140g) dried apricots or 4-5 fresh apricots
  • 1/2 cup (100g) pitted prunes
  • 2 tbs toasted slivered almonds
  • Steamed couscous, to serve

Instructions 

Preheat oven to 160°C. Heat olive oil in a flameproof casserole dish and brown chops on both sides. Remove and set aside. Add onion to pan and cook over medium heat for 5 minutes, until soft. Add garlic, ginger, paprika and cumin, and cook for 1 minute.

Pour in stock, stirring and scraping the bottom of the pan. Add cinnamon stick. Return chops to pan, and cover tightly with a lid.

Bake for 1 hour, then add apricots and prunes. Bake for a further 30 minutes. Serve sprinkled with almonds and with couscous on the side to soak up the juices.

 

Hot Caramel & Rum Flambé Bananas

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 3 medium bananas
  • 75g caster sugar
  • 15g unsalted butter
  • ½ red chilli, deseeded, finely sliced
  • 50ml dark rum
  • 60ml coconut milk
  • Vanilla ice cream, to serve
     

Instructions

Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan.

Chop the chilli and add to the sugar.

Peel and roughly slice the bananas on the diagonal.

Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing.

Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.

Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.