Weekender Recipe Book Volume Four
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Transcript of Weekender Recipe Book Volume Four
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8/4/2019 Weekender Recipe Book Volume Four
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presented in conjunction with seasons of the sun
cookbookvolume 4
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IntroductionWelcome to Volume 4 o theweekendersseries o onlinemini recipe books, presented in conjunction with theSunshine Coast Regional Council and Seasons o theSun. The project has been part o Food Month akaSeptember and has aimed to showcase the wonderulwealth and variety o ood that is made, grown and sourced
locally. This weeks dishes range rom vegetarian to low-atand the lushest o classic desserts, so we hope they inspireyou to don an apron and get cooking. Dont orget youcan still read and download the previous three volumes atquestnews.com.au. And stay tuned or Volume 5 next week were doing something extra special and its going to bevery tasty indeed.
creditsEditor Lisa Chant
Designer Ruth Stephensen
Artists Rebel Challenger, Laura Wright, Martha Olaya
Consultant Jaylene Chambers, Sunshine Coast RegionalCouncil senior project ocer economic development
Visit seasonsofthesun.com.au, questnews.com.auand digitaledition.theweekender.com.au
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Darkchocolate tartsu hml m s c ckgsu v lu glu-
by ul ubl m
Method
t
Line a cake tin with baking paper and set an-orced oven to 160C. Melt
butter and chocolate together in a bowl. Beat egg yokes, mascobado
sugar and vanilla extract together in a large mixing bowl. In a separate
bowl whisk egg whites until sti peaks orm, gradually adding castor
sugar as you go. Add in melted butter and chocolate to the egg yolk
mixture, gently mixing together beore olding in egg whites. Transer
the mix to a prepared cake tin and bake until an inserted skewer comes
out clean, usually about 40 minutes.
cul
Whip ingredients together in a blender until they orm a uniorm
consistency. Transer to a squeeze bottle to make artistic swirls on your
dessert plates. This will keep in the ridge or about a week.
Sacred Che Cooking Studio, Malenysacredche.com
inGredients
5 eggs separated
200g dark chocolate 70 per cent
200g butter
1 tsp vanilla extract
1 cup mascobado (raw brown sugar)
1 cup castor sugar
cul 250g rozen or resh raspberries
1 tbsp reshly squeezed lemon juice
1 cup icing sugar
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Gingerand orangebaked hamt m uy m m
Bum Gg. i ul b vy y
v !
Buderim Ginger, Yandinabuderimginger.com.au
inGredients
1 ham
Glz
1 cup Buderim Ginger original marmalade
Juice o 1 orange
1 tbsp orange rind
2 tbsp Dijon mustard
Cloves
Method
Pre-heat oven to 180C. Place marmalade, orangejuice, orange rind and Dijon mustard in a oodprocessor and process until smooth. Pour intosaucepan and simmer or ve minutes. Set aside.Remove skin rom ham by running a thumb aroundthe edge o the ham just under the rind. Gently ease
the skin up, using your nger to loosen it rom theat. It should pull away quite easily, however you canuse a knie. Just be sure to make long, clean kniemovements. When the rind is removed, cut alongthe at in 3cm intervals and then cut in the oppositedirection to orm a diamond pattern. Press a cloveinto the middle o each diamond. Spread glaze overham. Place ham in a baking dish (you can use a littlewhite wine in the baking dish to prevent sticking)and bake in the oven or 45-55 minutes until a shinyglaze has ormed.
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Marinatedsteaka u y ully m
, y lu bbu
m tuy smhl nul B
Natural Hinterland Bee, Woombyehinterlandnaturalbee.com.au
inGredients
Steaks
M
cup light soy sauce
2 tbsp oyster sauce
1 tbsp hoi sin sauce
1 tbsp brown sugar
1 tbsp red wine
1 clove crushed garlic 1 tsp sesame oil
Method
Mix all the marinade ingredientstogether. Pour over steaks and cover.Marinate in ridge or at least three hoursbut preerably overnight. Then grill or ryyour steaks to taste.
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Fennel, smokedsalmon andmacadamia saladt su c m my mm
ul. V u.m.u l
Australian Macadamia Societymacadamias.org
inGredients
1 bulb ennel, about 400g
175g hot-smoked salmon steak
60g mixed baby leaves, washed and dried
8-10 snow peas, cut into ne julienne
75g roasted macadamia halves 2 tbsp lemon myrtle-inused macadamia oil
Sea salt
Method
Slice the end o the ennel and remove any bruisedouter parts. Slice the ennel very nely with a largesharp knie (a mandolin is very handy). Place in a mixingbowl and toss together with the leaves, snow peas andmacadamias. Flake the salmon, removing any bonesand skin. Place in the bowl and toss to combine. Drizzle
in the lemon myrtle oil and season to taste. Toss again.Pile the salad on to two plates and serve immediately,garnished with a ew o the eathery ennel tops orsprigs o dill. Tip i you cant nd the lemon myrtle-inused oil, substitute with 2 tbsp o macadamia oilmixed with the nely grated zest o one lemon.
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Noosa redtomatoes, basiland marinatedeta bruschettar B m sb c Kky
bl y ll u
yu ml m-umg
u mg l
Sandbar Cae and Kiosk, Caloundrasandbarcaekiosk.com.au
inGredients
8 Noosa Reds vine ripened tomatoes 12 basil leaves
400g Kenilworth marinated eta
Virgin olive oil
lime
Murray River salt akes and black pepper
8 slices thickly sliced sourdough bread
Method
Slice tomatoes thinly. Wash basil leaves and chop
coarsely. Drain eta and cut into small cubes. Slicesourdough into thick slices, brush with olive oil andbrown on a barbecue plate (alternatively you can simplytoast the bread). To assemble, arrange tomatoes on topo the toast, overlapping the slices neatly. Sprinkle saltakes and reshly ground black pepper. Divide the etacubes over the top o the tomatoes. Sprinkle the basilover the top. Squeeze a ew drops o lime juice over thetop. Drizzle virgin olive oil and serve immediately.
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Fresh potatoesand greenswith olive oilalx j m ob ob el lv
y yu k mg m yu g
v bl l u l
Obi Obi Essentials, Obi Obi Valley,obiobiessentials.com
inGredients
Serves two people
p
Sixtoeightnewsmallpotatoes
3tbspObiObioliveoil
2clovescrushedgarlic
Saltandpeppertotaste
Freshherbs
G Varietyoflettucegreensandherbs
3tbspObiObioliveoil
1tbsplemonjuice
Saltandpeppertotaste
Method
pBoil potatoes until just done. Drain the water and addthe olive oil, crushed garlic, salt and pepper and cut upresh herbs.
GPick a variety o lettuce greens and herbs rom thegarden or local armers market. Roughly tear and placein a serving bowl. Add olive oil, lemon juice, salt andpepper to taste.
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Fried eggand sausageciabatta pizzasLx Lgg, - bk sl rw B, bu u
m ul b lu
bk, bu, lu
inGredients
Makes eight servings
1loafSlowRisewoodred organic ciabatta
1cupchoppedspringonions
160mlextravirginoliveoil, divided
250gFromartgruyerecheese, coarsely grated
450gItaliansausageor chorizo (i you like itspicy), casings removed
8largeA&Tfree-rangeeggs
MethodPreheat oven to 230C. With
a serrated bread knie, cutciabatta horizontally inhal. Place bread halves, cutside up, on separate bakingsheets. Mix spring onionsand 120ml o olive oil in asmall bowl. Season with saltand pepper. Reserve2 tbsp o the onion oil andspread the remainder overthe bread. Top evenly withgrated gruyere. In a largenon-stick rying pan, saute
sausages over medium-
high heat until cookedthrough, breaking up witha spoon, or about sevenminutes. Divide sausageamong the bread halves.Bake pizzas until cheesemelts and bread begins to
crisp about 10 minutes.Meanwhile, heat remaining40ml o olive oil in two largerying pans over medium-high heat. Crack our eggsinto each pan. Sprinklewith salt and pepper. Cookor two minutes. Removerom heat and let eggs sitin pans while pizzas bake.Arrange our eggs atopeach pizza. Spoon reservedonion oil over eggs. Cut
each pizza between eggsinto our pieces and serveimmediately. Make aheadtip assemble the pizzato the point o distributingthe cooked sausage. Wrapin cling lm and rerigerate.At mealtime, unwrap, bakeand then top with reshlycooked eggs.
svg ugg:A mixed green salad with a
simple vinaigrette.
Slow Rise Wood Fired Breads, Boreen Pointslowrise.com.au
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Lemonjelly slice
a sym m symly t G t B
tu lv g
inGredients
Makes 15 slices
cup sugar
1 cups sel-raising our
cup Flora Light margarine
1 egg white
Cooking spray
tg
cup sugar
2 heaped tbsp custard powder
cup water
cup lemon juice (2-3 lemons)
Method
Preheat oven to 200C an orced. Place dry ingredientsin a medium-sized mixing bowl. Melt margarine, stirin egg white, pour into bowl and mix well. Lightlypress into a slab tin that has been coated with
cooking spray. Bake or 15-20 minutes or until goldenbrown.
tg
Place sugar, custard powder and water in a medium-sized saucepan; whisk until blended. Add in lemonjuice, stirring constantly until mixture has boiled andis thick. Pour topping over base while both are hot.Once they have cooled, cut into 15 pieces.
From Symply Too Good To Be True Book 1, Buddinasymplytoogood.com.au
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INGREDIENTS
clm qu 500gcleanedsquidor
cuttlesh
2eggwhites
HalfbunchItalianparsley
1redchilli(de-seeded)
Zestoftwolemons
Saltandpepper
p
1packetofpanko
breadcrumbs 2eggs
Splashofmilk
200plainour
al
2eggyolks
Splashofwhitewinevinegar
1tspDijonmustard
1cloveofgarlic
Juiceandzestfrom
4 limes
1tspdriedchillipowder
500mlsunoweroil
Saltandpepper
Gk l
Punnetcherrytomatoes,cut into halves
1redSpanishonion,sliced thinly
1Lebanesecucumber,sliced thinly
100gpittedblackolives(Kalamata)
1redcapsicum(roasted,peeled and sliced)
80gDanishfeta,crumbled
Oliveoil
Juicefrom1lemon
Saltandpeppertotaste
Calamaricroquette withGreek salad, limeand chilli aiolip Bl mwl rk
bl k lg
Wild Rocket @ Misty s, Montvillewildrocketood.com.au
METHOD
cquPlace the squid in a ood processor and blend until a thickpaste orms (dont worry i there are bits not blended). Addall the other ingredients except the pane ingredients. Blendor a urther two minutes. Weigh the squid mixture into120g portions and place on a tray with parchment paper with a spoon spread each piece into a round disk about1cm thick. When they are all done, place the tray in thereezer or two hours. When rozen get three bowls ready
one with plain our; the second with egg and milk wash;the third with bread crumbs. Place the rozen squid disks inthe our when coated knock o excess. Place in the eggmix, making sure the whole disk is covered. Then place thedisk in the bread crumbs. Repeat process two and three one
more time. You can store these croquettes in the reezeruntil needed. To cook the croquettes either deep ry themrom rozen or our to ve minutes until golden brown orpan-ry them in a little oil and butter until golden brown onboth sides (i pan-rying leave them out o the reezer or 20minutes beore cooking)
alPlace the egg yolks in a ood processor with the mustard,vinegar, lime juice and zest, and the chilli powder. Blend orone minute then very slowly drizzle the oil into the blender
until incorporated. I the aioli is too thick add a splash owater to thin it down. Season with salt and pepper to taste.This can be done up to two days in advance.
slAdd all the ingredients to a bowl and mix gently.
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Cocoa Chocolat, Yandinacocoachocolat.com.au
ChocolatetrufeLu rv m c cl u
lbl mk m
inGredients
G
1500gmilkchocolate+500gextramilk
chocolate or dipping
468mlthickcream
t v
500gDutchcocoapowder(sifted)
Petitfourpresentationcups
Method
GBring the cream to a high simmer, remove romheat, add 1500g milk chocolate and stir slowly untilcompletely mixed together in the bowl. Allow to cool or10 minutes, then cover and leave in ridge or an hour.
tufPrepare your sited cocoa powder on a baking traycovered with greaseproo paper and, with a small
spoon, measure o 12g o trufe mixture at a time,making about ve at a time. Dust your hands withcocoa powder and roll each 12g trufe into a roundshape (they do not need to be perect). Roll all trufesand place on a tray. Melt remaining chocolate (500g)in a large bowl and, with a ork, place the trufe ontop. Dip gently into the chocolate, ensuring the trufeis completely covered, then lit out and drop into thecocoa powder and completely cover once again. Leaveto cool. Present in white paper cups.