Ingredients
1 x Baby Cos (Leaves Separated and Washed
2 x Lebanese Cucumber (Cut into Long Ribbons)
1/2 Cup Walnuts (Toasted)
12 Slices Prosciutto (Grilled and Broken into Pieces)
2 Large Packham Pears (Each Cut into 8, Core Removed)
1 Quantity Blue Cheese Dressing
Method
Spray pears with oil and grill until just tender. Set aside to cool.
Combine salad ingredients in a bowl and drizzle with blue cheese dressing.
Notes
Substitute prosciutto for pancetta
Ingredients
1 Cup Plain Flour
1 Cup Rolled Oats
1 Cup Brown Sugar
1 Cup Dessicated Coconut
125g Butter (Chopped)
2T Golden Syrup
1 1/2t Bicarbonate of Soda
2T Boiling Water
Method
Preheat oven to 160 Degrees
Combine flour, oats, sugar and coconut.
Place butter and golden syrup in a saucepan over low heat. Cook, stirring occasionally, for 8-10 minutes or until butter has melted.
Combine Bi-carbonate of soda and boiling water in a jug. Remove butter mixture from heat. Add bicarbonate of soda mixture and stir to combine. Add butter mixture to flour mixture and stir to combine.
Roll level tablespoons of mixture into balls and place 4cm apart on a baking tray lined with baking paper. Bake for 15 minutes or until golden brown but still slightly soft. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Makes 25
50g Peeled Hazelnuts
400ml Thickened Cream
2T Icing Sugar (Sifted)
1 Vanilla Pod (Scored Lengthways, Seeds Removed)
1 Cup Mixed Berries (Blackberries, Raspberries)
200g Caster Sugar
200ml Water
Method
Bake hazelnuts in 150 degree oven until light brown, lightly crush and set aside.
Whip the cream with icing sugar and vanilla seeds until soft peaks form. Refrigerate until required.
Put caster sugar in a saucepan, add water and bring to the boil. Reduce until the liquid turns into caramel.
Top the Pavlova with cream, berries and hazelnuts and then drizzle with caramel.
Ingredients
4 Egg Whites
225g Caster Sugar
5ml Corn Flour
5ml White Wine Vinegar
2.5ml Vanilla Essence
Method
Preheat oven to 130 degrees. Line a baking tray with baking paper and draw a 23cm diameter circle on the paper. Turn the paper over.
Using an electric mixer, whisk egg whites until soft peaks form. Add caster sugar one spoonful at a time while still mixing until mixture becomes stiff and shiny.
Combine corn flour, white wine vinegar and vanilla essence and fold into the egg white mixture.
Spoon half the pavlova mixture on to the prepared circle and then put large scoops around the edge to form a rim.
Bake for 1 and a half hours. Allow to cool in oven for at least 3 hours. Transfer to a wire rack.
Ingredients
250g Chicken Thigh Fillets (Cut into bite sized Pieces)
1 Rasher Bacon (Sliced and Fried)
Slivered Almonds (Toasted)
½ cup Croutons
Cos Lettuce
1 Banana (Cut in 2cm Slices and Fried until Golden)
1 Quantity Lemon Honey Dressing
Method
Arrange lettuce on plates. Sprinkle with bacon, croutons and almonds.
Fry chicken in batches until golden and cooked through. Add to salad. Top with banana and drizzle with dressing.
¼ cup Whole Egg Mayonnaise
1T Lemon Juice
1t Honey
Sea Salt and Pepper to Taste
Method
Combine all ingredients and refrigerate until required.
75g Costello blue cheese, chopped
125g (1/2 cup) creme fraiche or sour cream
1 spring onion, end trimmed, thinly sliced
1 garlic clove, crushed
1 tbs white wine vinegar
1 tbs light olive oil
1 tbs good-quality whole-egg mayonnaise
2 tsp
Salt & freshly ground black pepper
Method
Process all ingredients in a food processor until smooth.
Notes
This dressing works well as a condiment to hamburgers or steak.
Refrigerate in an airtight container for up to two days.
2 cups firmly packed Basil Leaves (240g)
1 cup Grated Parmesan
3 cloves Garlic
2/3 cup Extra Virgin Olive Oil
½ cup Cashews (Chopped)
Method
Place basil, garlic, cashews, and cheese in food processor. Start processing, and add olive oil in a steady stream. Process until a paste is formed.
Notes
Serve as an accompaniment to meats such as pan fried chicken thigh fillets or tossed through pasta.
Spread thickly on ciabatta bread and grill. Top with extra parmasan.
Try Pecorino Romano instead of Parmesan and Pine Nuts instead of Cashews.
This recipe is suitable to be frozen in small amounts.
Ingredients
1 Vanilla Bean (Halved Lengthways, Seeds Removed)
250g Butter (Softened)
1 Cup Caster Sugar
1 Egg
2 ½ Cups Plain Flour
1/3 Cup White Chocolate Chips
1/3 Cup Macadamia Nuts (Chopped)
Method
Beat butter, sugar and seeds with an electric beater until pale and creamy. Add egg and beat until combined. Sift flour over butter mixture. Stir with a wooden spoon until combined. Stir through chocolate chips and nuts.
Shape dough into two 30cm logs. Freeze for ½ an hour. Slice into 1.5cm thick rounds.
Bake in 180 degree oven for 12-14 minutes or until light golden. Leave to cool for 5 minutes on tray and then transfer to a wire rack to cool completely.
Makes 40 approx.
Notes
The dough can be frozen for up to two months. Leave to defrost for an hour before slicing.
Ingredients
4 x 60g Mars Bars (Chopped)
30g Butter
2 cups Rice Bubbles
1 cup Marshmallows (Chopped)
Coloured Sprinkles
Preparation
Melt mars bars and butter over low heat, stirring to combine.
Combine rice bubbles and marshmallows in a large bowl. Add chocolate mixture.
Place mixture in a lined 20cm slice tin, decorate with sprinkles and refrigerate until set.
Cut into squares to serve.
Makes 16 squares approx.
Notes
This recipe can be frozen in a plastic container after slicing.