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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

SERVES
8
COOK TIME
45
PREP TIME
15
DIFFICULTY
Easy
Tags Barbecue
Collections Quick & Easy

INGREDIENTS

  • 2 red capsicums, deseeded
  • 1 tbsp olive oil
  • 8 fresh chorizo sausages
  • 8 baby fennel, halved and thinly sliced
  • 20 g baby rocket leaves
  • fried shallots, to serve
  • Salsa Verde Mayonnaise
  • 2 tbsp baby capers, drained
  • 2 tbsp baby cornichons
  • 1/2 red onion, peeled & chopped
  • 1 clove garlic peeled crushed
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • zest and juice of a lemon
  • Sea salt and freshly ground black pepper
  • 1 cup egg mayonnaise

METHOD

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.
To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

Print Recipe
Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket
Recipe Notes
  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.

To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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Sweet Potato, Celeriac, Parsnip & Potato Gratin

Sweet Potato, Celeriac, Parsnip & Potato Gratin

SERVES
6
COOK TIME
1.25
PREP TIME
30
DIFFICULTY
Easy
Tags Celeriac, Side dish, Sweet Potato
Collections Winter

INGREDIENTS

  • 60 g melted butter
  • 3/4 cup sour cream
  • 1/2 cup chicken consommé
  • 1 medium brown onion peeled & finely sliced
  • 1 clove garlic peeled crushed
  • 2 tsp lemon thyme leaves
  • 1/4 tsp nutmeg
  • Sea salt and freshly ground black pepper
  • 150 g sweet potato, peel & thinly sliced
  • 150 g celeriac, peeled & thinly sliced
  • 150 parsnip, peeled & thinly sliced
  • 150 potato, peeled & thinly sliced
  • 1 cup fresh sourdough breadcrumbs
  • 2 tsp chopped parsley
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.

Print Recipe
sweet potato, celeriac, parsnip & potato gratin
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin
    & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth.
    Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
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Rocket, parmesan & pear salad with prosciutto gremolata

Rocket, parmesan & pear salad with prosciutto gremolata

SERVES
8
COOK TIME
5
PREP TIME
20
DIFFICULTY
Easy
Tags Pear, Prosciutto
Collections Autumn, Quick & Easy

INGREDIENTS

  • 100 g baby rocket leaves
  • 1 baby fennel, halved and thinly sliced
  • 1/4 cup roasted walnuts
  • 2 tbsp olive oil (extra virgin)
  • juice of a lemon
  • Sea salt and freshly ground black pepper
  • 50 g shaved parmesan
  • Prosciutto gremolata
  • 1 tbsp olive oil
  • 80 g thinly sliced proscuitto, finely chopped
  • 1/2 cup fresh breadcrumbs
  • 1 garlic clove, crushed
  • 1 tsp lemon rind finely grated or zested
  • 1 tbsp finely chopped flat leaf parsley
  • Freshly ground black pepper

METHOD

  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.

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Rocket, parmesan & pear salad with prosciutto gremolata
Recipe Notes
  1. To make the pancetta gremolata, heat the oil in a frying pan over a medium heat.
  2. Add the pancetta, breadcrumbs and garlic, stirring constantly for 5 minutes or until crispy and golden.
  3. Remove from heat, allow to cool before combining with lemon rind, parsley and pepper. Set aside for later.
  4. To make the salad, combine the rocket, fennel, pear, walnuts, olive oil, lemon juice, half the parmesan and half the gremolata together in a large bowl, tossing until well combined.
  5. Place salad on a serving platter and scatter over the remaining parmesan and gremolata.
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Mixed nut rice pilaf

Mixed nut rice pilaf

SERVES
6-8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Nuts, Pilaf
Collections Autumn

INGREDIENTS

  • 2 tbsp olive oil
  • 40 g butter
  • 1 large brown onion, peeled & finely sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1/4 tsp ground cumin
  • 4 cardamom pods
  • 1/4 tsp tumeric
  • 2 cups Basmati rice, rinsed
  • pinch saffron, soaked in 2 tbsp boiling water
  • 1 tbsp mixed peel
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 625 ml vegetable stock
  • 1/2 cup roughly chopped roasted pistachios
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped
  • Sea salt and freshly ground black pepper

METHOD

  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.

Print Recipe
Mixed nut rice pilaf
Recipe Notes
  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.
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Green salad with quinoa, lemon, feta & mint

Green salad with quinoa, lemon, feta & mint

SERVES
6-8
COOK TIME
15
PREP TIME
20
DIFFICULTY
Easy
Tags Feta, Quinoa, Salad
Collections Quick & Easy, Spring

INGREDIENTS

  • 150 g green beans, trimmed
  • 150 g snow peas, trimmed
  • 150 g fresh podded broad beans
  • 150 g sugar snap peas, trimmed
  • 50 g snow pea shoots, trimmed
  • 1/4 cup white Quinoa, rinsed
  • 75 g goats feta, crumbled
  • 1/4 cup mint leaves
  • 1/4 cup toasted flaked almonds
  • Lemon dressing
  • 1 lemon, juice & zest
  • 1 tsp Digon mustard
  • 1/4 cup olive oil (extra virgin)
  • Sea salt and freshly ground black pepper

METHOD

  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for 2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.

Print Recipe
Green salad with quinoa, lemon, feta & mint
Recipe Notes
  1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
  2. Remove the skins from the broad beans.
  3. Place quinoa in a small saucepan & cover with 1/2 cup water.
  4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
  5. Remove from heat & allow to cool.
  6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
  7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

  1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg
    podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can
    evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
  2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for
    2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until
    well coated. To serve, sprinkle with toasted almonds.
  3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.
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