Weekender Recipe Book Volume Two

8/4/2019 Weekender Recipe Book Volume Two

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presented in conjunction with seasons of the sun

cookbookvolume 2


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IntroductionWelcome to Volume 2 o theweekenders series o minionline cookbooks, which we are publishing every Friday inSeptember as part o our Food Month celebrations. Withgreat response rom local armers, growers, producers,cookbook gurus and more, this weeks 10-pack o recipesoers another decadent selection o tasty treats. We hope

you enjoy them. And dont orget you can still read ordownload Volume 1 through our website at the SunshineCoast zone o questnews.com.au

credits

Editor Lisa Chant

Designer Ruth Stephensen

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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Paperbarksmoked fsh andhollandaisep wl m c ck m Bu

Bll pk l

ly aul vu

inGredients

1kg sh llets

1 tbsp brown sugar

1 tbsp sea salt

1 tbsp Worcestershire sauceLmmylll

2 egg yolks

250g melted salted butter

1 tbsp white wine vinegar

2 drops lemon myrtle oil OR 6 resh lemon myrtle

leaves hand crushed OR 1 tsp lemon myrtle powder

Method

Mix ingredients, allow to marinate or one hour and thenpat dry. Place on a wire rack above smouldering paperbarkin a pot or tray then cover with a lid or oil and place on alow heat on the stove or in an oven until the sh is cooked.It should take ve to 15 minutes, depending on the size othe llets.

LmmylllMelt butter. Place egg yolks and vinegar in a bowl andwhisk over boiling water until the mixture is creamyand starting to thicken. Then remove rom heat and addbutter slowly, whisking all the time. When all butter isincorporated, add lemon myrtle and let it stand or 10minutes beore serving. I using resh leaves, preparing the

sauce one or two hours ahead will improve the avour.

Cedar Creek Farm Bush Foods, Belli Parkcedarcreekfarm.com.au


4/12

Method

Preheat oven to 200C. To make caramel, split vanilla beanlengthwise and scrape seeds into a medium-size ovenproorypan. Add sugar, butter, lemon juice, zest and ginger. Stirover low heat until sugar dissolves and butter has melted.Then turn up heat a little, but dont stir. Tilt pan and movearound rom time to time until syrup is a pale honey colour.In the same rypan, arrange pear wedges tightly in a owerpattern on top o the caramel. Return pan to a low heat

and cover with oil until pears are sotened. Check regularly dont let the caramel burn. When it reaches a deep ambercolour remove rom heat and allow to cool (preerablyovernight). When cold, cover tart with a sheet o puf pastrythen overlay with the next sheet (edges orming a starshape). Fold in edges to create a rim then tuck in rmlyaround pears. Leave to rest or 20 minutes. Then reducepreheated oven to 170C and bake or 40-45 minutes oruntil golden. Remove and let cool in pan. Once cooled, puta serving dish on top o the pan and careully ip over sothe pears ace up. To make creme chantilly, put cream, icingsugar and vanilla extract in a chilled bowl. Whisk until sot

peaks orm and then serve with hot tarte tatin.

Caramelised upsidedown pear tart withginger caramelek V al m Bum Gg ckg sllv y llly g gg

l

inGredients

Serves six to eight

12-15 rm, medium-sizepears, peeled, halved, cored,each hal cut to our wedges

Juice o a lemon and zest

10 tbsp caster sugar

4 tbsp butter, roomtemperature

1 vanilla bean

1 tbsp grated ginger

2 sheets puf pastry

cm lly

cup double cream

1 tsp icing sugar

tsp vanilla extract

Buderim Ginger, Yandinabuderimginger.com


5/12

Balsamic glazed

lamb cutletsclby Km Mck mk vyy gum , u u Gum G

Method

Heat rypan, grill or barbecue. Mix the last three ingredients.Cook cutlets or 1-2 minutes each side or until just starting tobrown. Brush with baste and cook a urther three minutes on

each side, basting occasionally. Serve drizzled with the tasty jus.

Gourmet Garden, Palmwoodsgourmetgarden.com

inGredients

Serves four

12 lamb cutlets

2 tbsp balsamicvinegar

2 tbsp honey

1 tbsp Gourmet

Garden rosemary


6/12

Spring pea andmacadamiasoupt m nuklv vly

mm, m

aul Mm sy

inGredients

Serves four to six

1 tbsp macadamia or olive oil

1 green onion, chopped

cup chopped macadamias

cup white wine cup water or stock

2 cups resh shelled peas

Milk, to taste

Salt and white pepper, to taste

sl

1012 grape tomatoes, sliced

cup macadamias, extra

1 avocado, diced

1 side smoked trout, torn into pieces

Juice o lemon

Dash chilli sauce or Tabasco, optional

Method

Combine salsa ingredients and set aside. To makethe soup, heat oil in a large saucepan and cook onionand macadamias or 12 minutes or until nuts are justgolden. Add wine and stock and bring to the boil. Addpeas and cook or 12 minutes or until just tender.Remove rom heat and puree the peas, adding backenough o the liquid and milk to bring to desiredconsistency. Season to taste. Reheat, spoon into bowls

and top with salsa. This is also delightul chilled.

Nutworks, Yandinanutworks.com.au


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Strawberry tartjm aby m G m y

b yymu su

s aul lg gg g

ly vlbl m My ob

inGredients

Makes 1 large family tart

py ll

1 cups our

cup sel raising our

tsp salt

1/3 cup caster sugar

1 egg beaten

2/3 cup (165g) butter

sby fllg 250g cream cheese

250g strawberry puree

1 cup caster sugar

1 tbsp gelatine mixed with cupboiling water

85g o strawberry jelly mixed with500ml o boiling water

Method

To make the shell, sit our and salt. Add sugar.

Rub butter into our. Add egg gradually andmix into a rm dough. Knead lightly on a ouredboard to avoid sticking. Rerigerate or ve minutesand then roll into a 23cm an tin. To make thestrawberry lling, beat cream cheese, strawberrypuree and caster sugar together until smooth. Addgelatine and hot water mixture and allow the lling tocool. Blind bake the pastry shell and allow to cool. Pourstrawberry lling into the cooked shell and wait halan hour until it sets. Place cut strawberry on top o thetart and brush jelly over the strawberries. Serve withwhipped cream and dust with icing sugar.

Gowinta Farms, Beerwahgowinta.com.au


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Garlic creamking prawnsKm Mck m 4 ig lv

u g su c

u Mllb

gl m Gum G

inGredients

Serves four

16 uk Mllb kg g, l -v

u m

1 b Gum G gl

2 u

Method

Boil rice, then rinse under hot water.Meanwhile, place garlic and cream in a wokor non-stick rying pan and reduce. Addprawns and cook until orange in colour andwarmed through. Serve on a bed o rice.

GLuten

free

4 Ingredients, Caloundra4ingredients.com.au


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Green tea andmacadamiaice-creamalx j m ob ob el lv

aul k l

u, u g , m

mg u u lm

inGredients

Serves two

175g caster sugar

1 cup strong Obi Obi green tea

4 eggs

cup macadamia nuts (lightly cut up)

300ml cream

Method

Bring sugar and tea to boil, stirring until sugar hasdissolved. Lightly beat eggs in an electric mixer.Pour on boiling syrup and beat until doubled. Mix inpistachio nuts, then nally stir in cream. Churn in anice-cream machine according to the manuacturersinstructions. Freeze until needed.

Obi Obi Essentials, Obi Obi Valleyobiobiessentials.com.au


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Prawncocktailsu eg mn Lm cy

mv bu y

inGredientsServes four

16 Mooloolaba prawns, cooked

60ml Noosa Lime Co Lime & Ruby GraperuitCordial

I cup whole egg mayonnaise (We love Thomy)

Large teaspoon harissa paste (available rom allgood delis)

Hal an iceberg lettuce 1 large or 2 small ripe avocados

Salt and pepper to taste

Method

Peel prawns but leave tails intact. For the dressing,mix mayonnaise, 30ml o cordial and harissa paste.Quarter lettuce into our large wedges. Quarteravocado and an slices out. To plate, smear aquarter o the harissa mayonnaise mix on eachplate in a line through the centre. Lay our prawnsin a row on top. On one side o the prawns placeiceberg lettuce. On the other side an out theavocado slices. Season avocado and prawns withsalt and pepper. Drizzle 30ml o Lime & RubyGraperuit Cordial over the avocado.

Noosa Lime Co, Tewantinnoosalimeco.com.au


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Lemonmeringue piea sym m symly t G ul

u l lm

inGredients

Serves 10

py

1 cup sel-raising our

1 tbsp sugar

1 tbsp (15g) Flora Lightmargarine

2 tbsp skim milk

1 egg white

Flour to roll pastry

llg

cup resh lemon juice

cup sugar

cup water

5 level tbsp custardpowder

cup evaporated lightmilk

Mgu

3 egg whites

cup caster sugar

Method

Preheat oven to 180C anorced.

py

In a medium-size mixingbowl combine our andsugar. Melt margarine andadd to milk. Using a ork,

beat egg white into milk

mixture until combined.Pour into our and oldtogether. Place pastry on awell-oured surace and rollout to t shape o a roundpie dish (23cm) coated withcooking spray. Roll up pastryusing a rolling pin, lit intopie plate. Trim around edgesand bake or 10-15 minutesor until lightly browned.Allow to cool.

llg

In a medium-size saucepanheat all ingredients exceptmilk. Using a whisk, blendingredients together untilmixture comes to the boil.Whisk in milk. Leave to cool.

Mgu

In a medium-size mixingbowl beat egg whites until

stif peaks orm. Graduallyadd in sugar, beating welleach time until all the sugarhas been used.

ambl

Spread lemon lling evenlyover prepared pastry base.Spoon meringue mixture ontop o lling, spreading tothe edge o pie; make peakswith at o spoon. Bakeor 10-15 minutes or until

meringue is browned.

From Symply Too Good To Be True Book 2, Buddinasymplytoogood.com.au


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Shepherds pietuy sm m hl nul B

y lu

yu l lk y l

inGredients

Serves four

Method

MPlace mince in pan and cook over high heat, stirring untilthe meat is browned. Pour of excess at and add onionand carrot. Cook until onion is transparent. Add thyme,tomato paste, Worcestershire sauce, soy sauce, stock,and salt and pepper. Mix well. Bring to the boil, reduceheat and simmer, covered, or 25 minutes. Stir in blendedour and water until mixture boils and thickens. Reduce

heat and simmer gently or ve minutes. Place mixture inovenproo dish.

tgBoil potatoes until tender. Drain and mash. Add butterand milk and mash until smooth and creamy. Seasonwith salt and pepper. Spread potato evenly over meatand bake at 180C or 45 minutes or until golden brown.Note: Score potato mix with a ork to make it crisp andcrunchy. Cook without lid on dish.

Hinterland Natural Beef, Woombyehinterlandnaturalbeef.com.au

1kg mince

1 large onion, nelychopped

1 carrot, nely chopped

tsp thyme

1 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tsp soy sauce

1 cups bee stock

Salt and pepper

2 tbsp plain our

cup water

tg

750g potatoes

60g butter

cup milk

Salt and pepper

Weekender Recipe Book Volume Two

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Transcript of Weekender Recipe Book Volume Two