Monday 21st May
APPLE STRUDEL WITH CARAMEL SAUCE
400 gr Diced Apple (tin or fresh stewed)
2 tblspn Sugar
¼ cup Sultanas
2 tblspn Sliced Almonds
1 tspn Mixed Spice
4 sheets Filo Pastry
Melted butter
- Drain apples and place in a bowl
- Add sugar, sultanas, mixed spice, almonds and mix well
- Brush sheet of filo pastry lightly with melted butter, top with another sheet, brush with butter and repeat with third sheet. Brush top sheet.
- Lay apple along wider side of pastry, fold sides of pastry over and roll up to enclose the apples. Brush with melted butter over the top
- Place on to a lightly greased oven tray and bake in an oven at 1900 – 2000 C
- When golden brown, remove and allow to sit before cutting
- When ready to cut, dust the top with icing sugar. Use a sharp serrated knife and cut carefully
- Serve hot with caramel sauce and vanilla Ice Cream
CARAMEL SAUCE
30 gr Butter
60 gr Brown Sugar
125 ml Cream
Add all ingredients to a small saucepan
Bring to the boil and lower heat, simmer for 3-4 minutes
Add a little rum to finish
Monday 30th April
Quinoa stir-fry with broccoli, chilli and cashews
100g cashews
200g quinoa
5 tbsp olive oil
2 onions, peeled, halved and finely sliced
3 garlic cloves, peeled, halved and finely sliced
1 small red chilli, seeds and membrane removed, finely sliced
2.5cm piece fresh ginger, peeled and finely sliced
1 cup small broccoli florets
150ml vegetable stock
Juice and zest of 1 lemon
Salt and freshly ground black pepper
1 Tblspn Soy sauce
· Heat the oven to 180 c. Place the cashews on a baking sheet and bake until slightly golden and fragrant, stirring once, about six to eight minutes. Leave to cool and chop very roughly.
· Cook the quinoa by boiling for approximately 3-4 minutes. Drain
· While it's cooking, warm three tablespoons of the oil in a large frying pan over a medium heat, then add the onions and fry until softened and beginning to turn golden. Add the garlic, chilli and ginger, and sauté for a couple of minutes.
· Add the broccoli florets and stir-fry for a couple of minutes.
· Add the stock and simmer until the broccoli is tender and most of the liquid has evaporated.
· Add the quinoa, remaining oil, lemon zest and juice, and stir to combine. Finally add the nuts, soya sauce season to taste.
Monday 16th April
Smoked Kahawai Fish Cakes with Curry Mayonnaise
½ Smoked Kahawai, approx 400g
3 Agria Potatoes
1 Onion, finely chopped
2 cloves Garlic, chopped
½ Red Capsicum, chopped
Chopped Parsley
1 Egg, beaten
1 Lemon juiced
Salt, pepper
Curry Mayonnaise
1 Cup Mayonnaise
1teaspoon Curry Powder
½ Lemon, Juiced
- Boil the peeled and chopped potatoes until cooked, drain and mash
- Fry the chopped onion and garlic for 2-3 minutes
- Remove the skin and bones from the kahawai and flake with a fork. Place in to a bowl, add the mashed potatoes, onion and garlic, beaten egg, capsicums, parsley, lemon and seasoning.
- Mould the mixture into fish cakes, approximately 4 cm x 2 cm size.
- Pass through flour, egg wash and breadcrumbs.
- Set aside in fridge
For the curry mayonnaise, combine all ingredients in a bowl and mix well.
Fry the fishcakes in a pan with hot oil until golden in colour, can be deep fried also.
Drain and sprinkle with a little salt. Serve with a side dish of curry mayonnaise.
Monday 26th March
Moroccan Lamb Tagine with Quince
Ingredients (serves 4)
40ml (2 tbs) olive oil
1kg lamb leg or shoulder, diced
1 onion, peeled, finely chopped
2 garlic cloves, crushed
1 tsp ground ginger
1 tsp chilli powder
1 tsp turmeric
1 tsp cumin
1 cinnamon stick
1/2 tsp saffron threads
2 quinces, peeled, hard core removed, quartered
21/2 cups chicken stock or water
2 tbs honey
2 kaffir lime leaves*
20ml (1 tbs) fish sauce
1 sweet potato, peeled, cut into 2cm cubes
420g can chickpeas
Couscous, to serve
Method
- Preheat oven to 170°C.
- Heat oil in a large ovenproof casserole dish over medium-high heat and cook the lamb in batches until well browned.
- Transfer lamb to a plate. Add onion and garlic to casserole and cook until just softened. Stir in the dry spices and cook, stirring, for 1 minute.
- Return meat to pan with the quinces, stock, honey, lime leaves and fish sauce. Bring to the boil, cover with a lid then place in the oven for 1 1/4 hours.
- Add the sweet potato and chickpeas and return to oven for a further 1/2 hour. Serve with couscous.
* Available at specialty food shops
Monday 12th March
Recipe For Dukkah Spice Mix
75g Sesame Seeds
30g Coriander Seeds
30g Cumin Seeds
50g Almonds, whole, blanched
50g Hazelnuts
Salt to taste
- Dry roast all spices and nuts separately in medium oven, 180 c, allow to cool. Remove skins from hazelnuts.
- Add all of the above, except salt to a food processor and mix to a coarse consistency.
- Add salt to taste.
- Store in an airtight container.
Eton Mess with Walnut Brittle
350 g Strawberries, hulled and quartered
4 Meringue nests
250ml Cream, lightly whipped
- Crush ¼ of the strawberries to a rough pulp.
- Put the crushed meringues into a bowl and stir in the whipped cream.
- Add the strawberry pulp and remaining strawberry quarters.
- Gently fold everything together so you have a pink ripple effect.
- Place into individual glasses or into a larger serving bowl.
- Sprinkle with walnut brittle
Walnut Brittle
125g Walnuts
1 Cup Sugar
¼ Cup Water
- Place walnuts onto a non-stick tray
- Put the sugar and water into a pot over a low heat and stir until sugar is dissolved.
- Increase the heat to medium and cook until golden colour.
- Quickly pour this over the walnuts to completely cover.
- Set aside at room temperature for 1 hour until firm.
- Break into rough pieces and place into a food processor, process into rough crumbs.
Monday 14th February
BBQ Prawns in Lemon Pepper with Spicy Summer Peach
And Coriander Salsa
Serves 4
Prawns
24 Raw prawns
1 tspn Lemon pepper seasoning
2 Lemons, cut into rounds
Olive oil
Peach Salsa
2 Peaches, stoned and cut into rough chunks
1 small Red chilli, seeds removed and finely chopped
1 Lime or lemon, juiced
1 Spring onion, sliced
pinch Sugar
splash Sesame oil
½ cup Coriander chopped
Method
- To make salsa, combine all ingredients in a bowl. This can be made early to improve flavour.
- Marinate prawns in lemon pepper. Place alternate prawns and lemon slices on to wooden or metal skewers, fold lemon slices over when skewering
- Pre-heat bbq plate. Drizzle bbq plate with olive oil. Cook prawn skewers until tender, approximately 1 minute each side.
- Serve prawns topped with peach salsa and sprigs of coriander.
Monday 28th November
This sounds so delicious and Joe tells me you can replace the strawberrys with Lemon Honey, passionfruit or any other fruit in season.
The baking dish he uses is a slice tray with sides and he spreads the pavlova mix so that it is around 3/4's of an inch thick.
Strawberry and Coconut Pavlova Roulade
4 Egg Whites
100g Caster Sugar
1 tspn Cornflour
2tspn Vinegar
Strawberries to fill centre and garnish
Coconut threads to dust
250ml Whipped cream, sweetened
- Beat the egg whites in a clean bowl until it forms stiff peaks, whites are best if at room temperature
- Beat in ¾ of the sugar until thick and glossy
- Sprinkle the remaining sugar, cornflour and vinegar over the top and fold in by hand or on a slow beater speed
- Line a baking tray with non stick paper
- Spread the pavlova mix onto tray, sprinkle with coconut threads
- Bake at 170c for approximately 8 minutes
- Remove from the oven and cool in the tray for 5 minutes
- Carefully turn out onto baking paper, roll up. Allow to cool completely
- Roughly chop some strawberries for the centre
- Unroll the pavlova, spread the whipped cream over the top, sprinkle with chopped strawberries, re-roll.
- Cut the roulade into serving slices, decorate with halved strawberries and strawberry puree
Monday 14th November
Warm Salad of Beef with Soya Dressing, Cashews and Crispy Noodles
Ingredients
150g Beef Steak, Rump, Sirloin, Fillet
Crispy Noodles to Garnish
Roasted Cashew Nut
Salad Ingredients, Lettuce, Mesclun, Tomatoes,
Cucumber, Soya Dressing, see below
Method:
· Heat frying pan to a high temperature
· Pan fry steak on both sides to required degree(underdone→ well done)
· When cooked remove steak and allow to rest, covered in a warm place
· Arrange salad neatly on a plate
· Pour some of the soya dressing into the frying pan and heat
· Slice steak into slivers and arrange on and around salad
· Sprinkle cashew nuts over the top and place crispy noodles on top
· Spoon warm dressing from pan around the outside of the plate
· Serve
Soya Dressing
2 Tblspn Hoisin Sauce
1 Tblspn Soya Sauce
1 Tblspn Sesame Oil, or other oil
1 teaspoon Sweet Chilli Sauce
1 teaspoon Honey
1 Tblspn Chopped Mint
·Combine all ingredients
Note: The meat can be changed in this dish. E.g. Chicken / Lamb / Pork
Monday 12th September
Rugby Watching Snack Foods. Breads and Dips
Blue Cheese and Mushroom Dip
4 Portabello Mushrooms (flats)
2 Tblspn Olive Oil
¼ wedge Blue Cheese
100g Cream Cheese
Salt, cracked pepper
· Wipe mushrooms clean, place on an oven tray gills up, drizzle with olive oil, salt and pepper, roast for 10-15 minutes at 180c. Remove from tray and allow to cool.Keep any juices
· Place mushrooms, blue cheese, cream cheese, seasoning and any juices into a blender or food processor and blend until smooth
· Use as required, as a dip or spread
Carrot, Orange and Cumin Dip
½ kg Carrots, peeled and chopped
2 Tblspn Olive oil
1 small Onion, chopped
1 clove Garlic, chopped
1 tspn Ground cumin
¼ Cup Orange juice
Salt, pepper
· Boil or steam carrots until tender. Drain liquid
· Cook onion, garlic and cumin in oil until onion is soft
· Blend carrots, onion mixture, orange juice in a blender until smooth. Season with salt and pepper, cool and use
Guacamole
1 ripe Avocado
1 Tblspn Sour cream
1 Lemon, juiced
½ tspn Ground cumin
pinch Chilli powder (optional)
Salt, pepper
· Peel and remove stone from avocado, place into a bowl and mash until smooth.
· Add all other ingredients
Parmesan Lemon Crisps
Tortilla wraps or pita breads (cut open)
Lemon pepper sprinkle
Olive oil
Finely grated parmesan cheese
· Lay wraps or pita breads on an oven tray
· Brush surface with olive oil and sprinkle lightly with lemon pepper and parmesan cheese
· Cut into small triangles, suitable as dippers
· Bake at 180c until crisp, approximately 6-8 minutes
· If not using immediately keep in air tight container
Garlic and Herb Crostini
French Bread Stick/Baguette.
Olive oil
Dried Italian herbs
Garlic, finely crushed
· Mix some olive oil with some crushed garlic and dried italian herbs
· Slice bread into ½ cm slices, brush both sides lightly with oil/herb mixture
· Place in a single layer on an oven tray and bake at 180c for approximately 10 minutes, until slightly brown and crisp. Use as required
· If not using immediately keep in air tight container
Monday 29th August
Joe reckons this would also be great in mini cases as a nibble with drinks - I agree!
Chicken Satay Tart with Gingered Vegetables
And Lime Mayonnaise
Serves 44 Puff Pastry Cases, centre removed
1 Cup Cooked Diced Chicken
2 Tblspn Satay Sauce
2 Tblspn Butter
½ Cup Vegetables: Carrots, Capsicum, Celery, Onions, sliced into fine strips
1 cm piece Fresh Ginger, peeled and chopped fine
¼ Cup Chicken Stock or water
Salt, Pepper
Lime Mayonnaise to finish (plain mayonnaise with lime juice)
Melt butter in a heavy bottom pan or potCook vegetables and ginger together for a few minutes until soft. Add chicken, satay sauce and stock and heat through. Season with salt, pepper. Warm pastry cases and fill with chicken mixture. Top with a spoon of lime mayonnaise. Serve as an entrée, or use smaller cases as a pre-dinner nibble
Monday 15th August
How delicious does this tart sound!! Apparently Joe says it is enough to make two good size tarts...(no smart comments please!)
Chocolate and Orange Tart
Ingredients
Sweet/Buttercrust Pastry,can be pre-rolled sheets
125gr Butter
200gr Dark Chocolate
5 Eggs
220gr Caster Sugar
2 Oranges, 1 juiced, both zested
70gr Plain Flour
Cocoa Powder to dust
Method
1. Pre-heat oven to 180c
2. If using pre-rolled sheets, line a 24cm tart tin with the pastry.If rolling pastry, roll out to approximately 5mm thickness, line tin and rest pastry for 10 minutes.
3. This pastry needs to be “baked blind”. To do this, line the pastry with baking paper and fill with “baking beans” (dried beans/rice). Bake this for 10-12 minutes, remove the paper and beans and return to the oven for 5-10 minutes. This will lightly colour the pastry.
4. Melt the butter and chocolate in a bowl over a pot of simmering water.
5. Whisk the eggs and sugar in a machine until thick.
6. Fold in the chocolate mixture, orange juice, zest and flour
7. Pour this into the baked tart case and bake for 15-20 minutes or until just set..
8. Cool and dust with cocoa powder or grated chocolate. You can also garnish with some candied orange strips
9. Serve slices with whipped cream
Monday 1st August
Joe talked about the humble spud this morning. He explained the difference between waxy, floury and all purpose and gave some examples of each and their uses. He also shared this delcious and simple recipe.
I love the story behind the name. A
boulangerie in France is a bakery. Many years ago families would drop their uncooked potato dish into the bakery on the way to church. By the time they returned home, the baker had cooked their dish and it was steaming hot and ready for Sunday lunch.
Boulangere Potatoes
Layered potatoes cooked in herbs, stock and onions
300g Potatoes (Agria, Rua, Moonlight, Red Rascal)
100g Onions, sliced
30g Butter
Thyme Leaves, fresh or dried
200ml Stock, chicken or vegetable
Salt, pepper
Parsley, chopped
Method
1. Peel and slice the potatoes, approx 5mm thickness
2. Toss the potatoes, onions, salt and pepper together
3. Place into a buttered ovenproof dish
4. Add the hot stock to bareley cover the potatoes
5. Arrange the top layer of potatoes neatly and dot with the butter
6. Cook in the oven at 180-200c until cooked, approx 35-40 min
7. When cooked the stock will have been completely absorbed by the potatoes
8. Brush with a little extra butter and sprinkle genorously with chopped parsley. Flat leaf parsley is best
9. Serve
Monday 4th July
A delicious and hearty winter casserole. Thanks Joe.
Beef Casserole with Red Wine and Herb Dumplings
250g Cross cut blade steak, approx 2 cm size
2 Tblspn Oil
1 Carrot, peeled and chopped
1 Onion, peeled and chopped
½ Stalk Celery, chopped
2 cl Garlic crushed
1 Tblspn Flour
1Tblspn Tomato Paste
200 ml Red wine
200ml Beef stock
Fresh or dried thyme
Salt pepper to taste
Method:
Cut the beef into cubes. Heat oil in a good size pot and add the beef to quickly colour, this may be best done in 2 batches. Remove the beef and fry the vegetables and garlic to brown a little. Add the meat back to the pot with vegetables, add the flour and mix in, add the tomato paste. Pour in the wine and stock and mix well. Add the stalk of fresh thyme or teaspoon of dried thyme. Season with salt and pepper. Bring up to boiling point and cover with a lid. Place in a oven set to 160-170 c and cook for approx 1 ¼ hours. Remove the lid and place the dumplings on the top of the casserole. Return to the oven for 15-20 minutes. Serve topped with chopped parsley
Herb Dumplings
100g Flour
½ tspn Baking Powder
pinch Salt
½ tspn Stock powder, instant
25g Butter
Fresh herbs, chopped
Milk to mix
Combine the flour, baking powder, salt, stock powder in a large bowl. Rub in the butter with fingers, add the herbs and a little milk to mix to a soft dough. Shape with floured hands and place into casserole to cook
Check out Joe's Website to find out more about Essence Catering
www.essence-catering.co.nz
Recipe Monday July 18
Curry Spiced Parsnip and Spinach Soup
Ingredients
2 Tblspn Butter
1 large Onion, chopped
2 cloves Garlic, chopped
2 Parsnip(approx 400g), peeled and chopped
1 tspn Curry Powder
750ml Chicken Stock or Vegetable Stock
100g Spinach, trimmed
50ml Milk
50ml Cream
1 Tblspn Honey
Salt, pepper to taste
Sour Cream to garnish
Method
1. Melt butter in a pot and cook onion and garlic without colour until soft
2. Add the chopped parsnips and curry powder and cook over a low heat to combine, 1-2 minutes
3. Add the chicken or vegetable stock and the spinach, bring to the boil. Turn heat down to a gentle simmer and cook out until parsnip is soft, approximately 20-25 minutes. Add a little more stock if necessary.
4. Take off the heat and puree the soup using either a food processor or hand held wizz. Soup should be a smooth texture.
5. Return the pureed soup to the pot and add the cream and milk, bring back to the boil. Remove from the heat and add the honey, mix well. Add salt and pepper to taste.
6. Pour hot soup into warmed serving bowls, place a spoonful of sour cream on top and serve with garlic and herb bread.