Weekender Recipe Book Volume One

8/4/2019 Weekender Recipe Book Volume One

http://slidepdf.com/reader/full/weekender-recipe-book-volume-one 1/12

presented in conjunction with seasons of the sun

cookbook volume 1



Feast or all . . .Most people on the Sunshine Coast would have visiteda local armers market at one stage or another. They’re awonderul attraction or tourists and locals alike, oering adelicious bounty o resh, locally grown produce and othergourmet goodies. What many people may not appreciate,however, is that there’s a massive story behind the stalls,

and it’s one that showcases the strength o our Coastindustry. At last count we had more than 500 ood andbeverage producers in our back yard, stretching acrosseverything rom arms and cheeseries to bakeries andlivestock. That’s a staggering number, but one that tendsto go unnoticed. Which is where Seasons o the Sun comesin, with a mission to bring these growers, producers andmanuacturers together and showcase what they do on alocal, state and national basis. As part o this, theweekender magazine is proud to christen September as ood month,with a ocus on all things good to eat and drink. And inkeeping with that ocus, we have teamed up with SotSto create ve mini cookbooks eaturing the ruits o locallabour. We’ll upload a new one each Friday this month sowe hope it inspires you to eat, drink, cook and maybe trysomething new. Enjoy our Coast’s natural avours!

credits

Editor Lisa Chant

Designer Ruth Stephensen

Artists Rebel Challenger, Laura Wright, AmandaFitzgibbon

Consultant Jaylene Chambers, Sunshine Coast RegionalCouncil senior project ofcer economic development

Visit seasonsofthesun.com.au, questnews.com.auand digitaledition.theweekender.com.au



Grilled tiger prawnswith roasted tomatoand lemongrass sambalhl By m s hu ckg sl

u ul mb

vu xu

inGredients

p

• 12 large tiger prawns,peeled and deveined butwith the head let on

• 4 cloves peeled garlic

• 4 small hot chillies,chopped

• ¼ cup Shaoxing wine

• 2 tbsp oyster wine

• ¼ cup vegetable oil

smbl

• ¼ cup vegetable oil

• 2 punnets cherry tomatoes

• 2 golden shallots, peeledand nely sliced

• 2.5cm piece o ginger,peeled and nely

shredded• 2 cloves garlic, peeled and

crushed

• 1 large red chilli, nelychopped

• 2 tbsp sh sauce

• 1 tbsp palm sugar

• 2 stalks o lemongrass,trimmed and thinly sliced

• 4 kar lime leaves, nelyshredded

• Squeeze o lime juice

Method

p

Make a paste in a mortar withthe garlic and chillies and mixin the Shaoxing wine, oystersauce and vegetable oil.Place prawns in a large bowland mix through the chilli

marinade. Rerigerate whilemaking the sambal.

smbl

Heat the oil to medium hotin a saucepan and add thecherry tomatoes, shallots,ginger, garlic and chillies.Fry gently until tomatoesare starting to melt. Add thesh sauce and palm sugar,lemongrass and kar lime

leaves and cook until thepalm sugar dissolves. Removerom heat, stir in lime juice.

ck

Heat barbecue to mediumand grill the prawns untilcooked. This will take ve toseven minutes depending onthe size o the prawn.

sv

Transer to a serving platter

and spoon over the sambal.

Spirit House Cooking School, Yandinaspirithouse.com.au



Moroccan chickenand ricotta stuedzucchini owersKm jg m hl Zu l

ml bu lu bu k

k y

inGredients

Serves three to our

• 15 zucchini owers

• 100g chicken mince

• 1 x 250g tub o ricotta cheese

• 3 tsp Moroccan seasoning

• 1 tbsp nely chopped chives

• Salt and pepper

tmu b

• 1 cup plain our

• 1 small bottle o soda water

• Pinch o salt

Method

Mix the chicken, ricotta cheese, seasoning and chivestogether. Open the end o the ower and place a spoonulo the mixture inside. Removing the stamin is optional.Gently squeeze the ower with the ingredients inside. Putto the side. To make the tempura batter, mix together in abowl the plain our and salt. Slowly add the soda water alittle at a time until you have a smooth but slightly runnybatter. The owers and the batter can then be chilled untilyou are ready to cook. To cook, heat some oil. Place theower into the batter and then place gently into the hotoil. Turn occasionally. These will only take a ew minutesto cook. When golden brown place the owers on papertowels to drain oil, then place on to serving plates. Theyare delicious with a serving o your avourite tomato salsa

and resh garden salad. Enjoy.

Hinterland Zucchini Flowers, Landsborough0417 783 150



a My m wf aul y

v u lbl b, lly

ug dk Vl m pk

Method

Mix the hoi sin, oyster and soy sauces withthe rice wine, garlic and ginger in a glassor ceramic dish. Add the ribs and coat inthe marinade. Cover and rerigerate or atleast our hours, or preerably overnight.Remove the ribs rom the marinade andtip the marinade into a small saucepanwith the honey. Simmer the mixtureover a low heat or ve minutes or until itstarts to look thick (you will be using thisto baste the ribs as they cook). Cook the

ribs on a cast iron plate in your woodreoven, cover with oil or six minutes, rotateribs and cook or another eight minutes.Continue cooking, basting and turning theribs requently or 20 minutes or until theyare cooked through and caramelised allover. Once the ribs are cooked, leave them

to rest near the oven door covered or 10minutes. Cut racks into individual ribs toserve. These ribs should be eaten withyour ngers so make sure to have plentyo table wet wipes available.

Spare ribs romthe Orient

inGredients

• 60ml (1/4 cup) hoi sin sauce

• 80ml (1/3 cup) oyster sauce

• 2 tbsp rice wine

• 125ml (1/2 cup) soy sauce

• 6 garlic cloves, crushed• 3 tsp nely grated resh

ginger

• 2kg pork spare ribs

• 2 tbsp honey

Woodfre Australia, Noosavilleitsagogo.com



Chocolate and

ginger clustersKm Mck m 4 ig lv Bum

Gg vu bg u su

c y

Method

Melt the chocolate in a double boiler, stirring constantly. Removerom heat as soon as completely melted. Add roasted almonds andginger to the melted chocolate and mix well. Spoon small amounts2cm apart on a lined baking tray. Rerigerate until hardened and

serve. Store parcels in an airtight container and rerigerate.

inGredients

Makes 25

• 1 cup dark cooking

chocolate

• 1 cup slivered almonds,

lightly roasted

• 1⁄2 cup chopped glazed

Buderim Ginger

4 Ingredients, Caloundra4ingredients.com.au



Thai chickenpattiesdug llb Gum G,

Km Mck m 4 ig g lv vu bu

INGREDIENTS

Serves eight

• 500g chicken mince

• 1 spring onion, nely diced

• 2 tbsp Gourmet Garden Thai Seasoning

• 1 tbsp Gourmet Garden Coriander

METHOD

Mix ingredients all together and then, using atablespoon, roll into balls. Place on a non-stick ry pan, on medium-high heat, and cook or sixminutes or until browned and cooked through. Forserving, one option is to compliment them with alittle sweet chilli sauce to dip.

Gourmet Garden, Palmwoods

gourmetgarden.com



Roast lambwith mint androsemarya sym m symly t G t B tuy lmb g v u g

INGREDIENTS

Serves six

• 1 x 1.25kg lean lamb leg roast

• 1 tbsp crushed garlic (in jar)

• 1 tbsp dried rosemary

• ½ cup thick mint sauce

• Cooking spray

Method

Preheat oven to 180C anorced. Place the lamb into aplastic container that has alid. Rub garlic and rosemaryall over the lamb. Pour mintsauce over the top o thelamb and rub in. Put the lid

on the container and sealtight. Leave in ridge overnight. Turn lamb in the morning andleave in ridge until ready to cook.Place lamb on to a baking tray thathas been coated with cooking spraythen pour marinade over the top. Bakeor two hours, or until cooked to yourliking. Once cooked, remove rom ovenand leave to sit or 10 minutes beoreslicing. Suitable to be rozen.

OlivFresh Organic Olives, Coominyaolivresh.com.au

From Symply Too Good To Be True, Book 6, Buddina,symplytoogood.com.au



Warm arbequinaolives with chilliand garlicp su ag m olv

og olv y y, lg

lu lg bu

inGredients

Serves two

• ½ cup small black olives (brine cured) – wesuggest Arbequina, a Spanish variety

• ½ tbsp Australian extra virgin olive oil• 2 tiny red chillis, sliced medium

• 1 small garlic clove, sliced medium

Method

In a small pan, combine the olive oil, chilli andgarlic and cook over a medium moderate heatuntil the garlic just begins to brown, about oneto two minutes. Add the olives and stir or aboutone to two minutes, until they are warm to eat.Serve with an aperiti such as a beer, wine oreven a martini. Enjoy!

alvUse one cup i you preer medium/large black orgreen olives. You can use diferent combinations– say black and green mixed olives (brine-cured)in small to large sizes or use small black ormedium to large green olives. Some deliciousolive varieties are Picual, a green Spanish variety,or Picholine, a French variety that comes in eithergreen or black.

OlivFresh Organic Olives, Coominya,olivresh.com.au



MacadamiadelightM du m yl e

mu-lv yl tu

u Bb, b v u uy ulg?

inGredients

Serves up to 12 as a desser t or 24 petit ours

• 4 eggs

• 1 cup castor sugar

• ½ tin condensed milk

• 200g white chocolate, melted

• 1 cup plain our• 250g macadamia meal (or place 250g

macadamias in a ood processor andprocess until ne breadcrumbs orm)

• 200g extra white chocolate buttons

Method

Whisk the eggs and sugar until thick and pale.Remove rom the kitchenaid. Gently old incondensed milk and add melted chocolateand mixed dry ingredients. Finally, old inthe extra white chocolate buttons. Place the

mixture into a lined lamington tin and bakeat 160C or about 30-40 minutes. To serve orpetit ours with cofee, slice into small cubesand dust with icing sugar. As a dessert, placea wedge o the macadamia slice on the plate,top with macadamia ice cream, drizzle withpassionruit syrup and garnish with hulledstrawberries. Alternatively, place a slice o thedelight on the plate and top with macadamiaice cream and udge or caramel sauce.

Freestyle Escape, Town Mountainreestyleescape.com.au



Grilled shalx j m ob ob el y , ml

vu ll yu bg u b f

Method

Place your sh o choice in some aloil, gentlypour the olive oil and lemon juice over the top,add a variety o resh herbs that have beenchopped up and then nish with the salt and

pepper to taste. Close up the aloil and, in amoderate oven, cook the sh or about 15minutes or to your liking. Enjoy the blending o resh avours coming together to marinate thesh in juicy goodness.

inGredients

Serves two

• Two pieces o any sh o

your choice

• 3 tsp Obi Obi olive oil

• 1 tsp lemon juice

• Fresh herbs

• Salt and pepper to taste

Obi Obi Essentials, Obi Obi Valleyobiobiessentials.com.au



VegetarianlasagneB c m pl og m

lu g vg

INGREDIENTS

Serves eight

• 1 cup Planet Organic vegetarian mince

• 1 tbsp olive oil

• ½ cup chopped onions

• 1 can (800g) crushed tomatoes

• 2 tbsp dried parsley akes

• 1 tsp crushed oregano

• 1 tsp crushed marjoram• 12 lasagne sheets (cooked according to

directions on packet)

• 425g rm tou, crumbled

• 1 cup shredded mozzarella cheese

METHOD

Mix the mince with two cups o water in a saucepan. Heatto boiling point and then simmer or ve minutes. Removerom heat and allow to stand or 10 minutes. Fry choppedonions in olive oil and cook until translucent. Add thecrushed tomatoes and herbs. Simmer uncovered or about

20 minutes. Add mince. Cook lasagne sheets according topackage directions. Drain and rinse several times with coldwater. Preheat oven to 150C and lightly oil a 20x30cm pan.Arrange a single layer o pasta sheets on the bottom o theprepared pan. Top with hal the sauce. Arrange our morepasta sheets, then a layer o rm crumbled tou. Arrangeremaining pasta sheets on top o tou and pour over theremaining sauce. Sprinkle with mozzarella cheese. Coverand bake or 30 minutes. Uncover and bake or a urther 10minutes. Allow to stand beore serving. Serve alone or withyour vegetables o choice.

Planet Organic, Coolum planetorganic.com.au

Weekender Recipe Book Volume One

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