Ingredients:
6 x lamb cutlets, frenched trimmed, fat trimmed
1 tbls rosemary, finely chopped, plus extra for garnish
3 tbls plive oil
2 tbls balsamic vinegar
1 tbls lemon juice
1 tbls honey
Method:
1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.
Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.
2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.
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Ingredients:
1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
Method:
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
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Ingredients:
200 g macadamia biscuits or any sweet biscuits
250 g Philadelphia cream cheese, at room temperature
120 g butter, melted, cooled
1 x 395g condensed milk
2 tspn gelatine powder, dissolved in 1/4 cup hot water
55 ml fresh lemon juice
200 g peach slices
200 ml strawberry sauce
Method:
1. Place macadamia biscuits in a food processor and process into fine crumbs. Add the melted and cooled butter and process until combined. Divide the mixture and press into 6 lightly greased cake rings (75mmx45mm) on a tray lined with baking paper. Chill in the refrigerator for 30 minutes or until set.
2. Beat the Philly, condensed milk and lemon until smooth and creamy. Add the cooled gelatine and beat for 1 minute or until combined. Divide mixture evenly into the prepared bases. Place in the refrigerator for 3-4 hours or until set.
3. Remove cheesecake from the cake rings. Top with peach slices and drizzle with strawberry sauce.
Note: You can use a round 20cm springform pan lined with baking paper for this recipe if you don’t have cake rings.
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Ingredients:
1×200 g chicken thighs, cut into bite-size pieces
560 g chicken wings,cut in half at the joint, discard wing tips
1 cup fresh coconut juice
1 x long red chilli, cut into 2cm pieces
1 x long green chilli, cut into 2cm pieces
3 x spring onions, cut into 3cm pieces
2 x lemongrass, white part only, chopped (for the marinade)
2 x shallots, chopped (for the marinade)
2 x cloves garlic, chopped (for the marinade)
1 Tbls sesame oil (for the marinade)
1 Tbls sugar (for the marinade)
2 Tbls fish sauce (for the marinade)
1 tspn turmeric powder (for the marinade)
1/3 cup coriander leaves, for garnish
2 Tbls rice bran oil
1 tspn chilli flakes or powder (for the marinade)
Method
1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with jasmine rice.
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Ingredients:
6 x egg whites, at room temperature
1 cup caster sugar
1 Tbls cornflour
2 tspn white vinegar
300 ml thickened cream
2 tspn icing sugar, sifted
1/2 tspn vanilla bean paste
150g cherries, for decoration
1/3 cup pomegranate seeds, for decoration
Method:
1.Preheat oven to 150 degrees Celsius. Place egg whites in a bowl of an electric mixer and whisk on medium speed until soft peaks form. Gradually add sugar, whisking on medium speed (beating at this speed will make sure that the meringue won’t split and will dissolve the sugar properly). Once all the sugar has been added, continue to whisk on high speed until stiff and glossy and sugar is completely dissolved. Test by rubbing your fingers together with the mixture. If it’s still gritty, continue to whisk. Fold through the cornflour and the vinegar and whisk until just combined.
2. Line a baking tray with non-stick baking paper and shape the meringue into an 18cm round. (you can draw a circle on the back of the baking paper as a guide)
3.Reduce the oven temperature to 120 degrees Celsius and bake for about 1 hour 20 minutes. (the pavlova should be dry to the touch) Turn the oven off and allow the Pavlova to cool completely in the oven.
4.To make the Chantilly cream, beat the cream, vanilla and sugar until soft peaks form.
5.Transfer Pavlova onto a serving plate, top with Chantilly cream and decorate with pomegranate seeds and cherries. Serve immediately.
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