Get Tossed Salad Bar owner Cheryl Cornish's recipe for Cauliflower Power
(With acknowledgement to Annabel Crabb, Special Delivery)
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1 medium cauliflower
1 large red onion, diced
1tsp mild curry powder
Fresh coriander and flat leaf parsley; half a bunch of each, roughly chopped
1/2 cup cashews/macadamias, roughly chopped
Seeds from half a pomegranate
Juice from 1 lime
1/4 cup chopped fresh mint
A large handful of fresh spinach leaves
Use a coarse grater or food processor to turn the cauliflower florets into rice-size grains.
Gently fry the cauliflower and onion in a good splash of olive oil for two minutes, then add half a cup of water for a quick boil.
Stir through the curry powder, cook further two minutes.
Stir through the herbs and nuts while warm.
Finish with pomegranate seeds, lime juice, spinach and mint.
Great eaten warm or cold.
Perfect with barbecue lamb.
Persian Grill head chef Firoz Hasan's recipe for Koofteh
Slow-cooked Persian 200 gram beef meatballs
Lean beef mince
Boiled lentils
Cooked rice
Parsley, chopped
Spring onions, chopped
Chives, chopped
Basil, chopped
Dill, chopped
Coriander, chopped
Crushed walnuts
Barberry
Spice the rice with parsley, spring onions, chives, basil, dill and coriander.
Mix the mince and other ingredients for 15 minutes.
Form into balls, about 200 grams each.
Use crushed walnut and barberry to make a paste inside the meatballs.
Slow-cook the meatballs in a tomato and garlic sauce for five hours.
Persian Grill Albury head chef Firoz Hasan also adds his own secret blend of a spices for the in-house speciality dish.
Indian Chimney head chef Navish Kumar's recipe for Masala Chicken Curry
½ kg chicken (bone in)
2-3 tbsp oil
1 bay leaf
4 cloves
2 inch thin cinnamon stick
3 green cardamom
½ tsp cumin (optional)
2 green chillies, slit
1 cup finely chopped onions
1 tbsp ginger garlic paste
½ cup finely chopped ripe tomatoes (deseeded)
¼ tsp turmeric powder
salt
¾-1 tsp red chili powder
1½ tsp garam masala
Chopped coriander leaves
½-1 cup hot water
Wash chicken and drain.
Chop onions and tomatoes finely.
Heat oil in a pan, add dry spices and fry until fragrant. Add onions, chillies and fry until golden. Add ginger garlic paste. Add mashed tomatoes, turmeric and salt. Mix well and cook until the tomatoes soften. Add curd or cashew paste and red chilli powder.
Add chicken, garam masala and coriander. Cook until the meat turns white. Cover and cook on a low flame for 3-5 minutes. Add 1 cup hot water to make a thick gravy.
Cover and cook on a medium flame until tender.
Bistro Selle head chef Tara Davis' recipe for Olive and Rosemary Focaccia
600g baker’s flour
2tsp salt
2tsp sugar
2tsp dry yeast
2tbsp olive oil
100g pitted olives
350ml warm water
2tbsp rosemary leaves
Combine the flour, yeast, salt and sugar in large bowl, make a well in the centre and add the warm water, stir to combine then use your hands to form a soft dough.
Transfer the dough to a lightly-floured surface and knead for 5-10 minutes until the dough is smooth and elastic, place the dough in a lightly-oiled bowl and cover with plastic wrap and leave to prove until it doubles in size, usually about 35-40 minutes.
Once it has doubled in size, punch it down in the centre with your fist to knock it back, then turn the dough on to a lightly-floured surface and gently knead again for 2-3 minutes until smooth.
Place the dough on to a lined tray and press down on it and stretch it to form a rectangle, then use your fingertips to press on to the surface of the dough to form dimples in the dough. Press the olives and rosemary into the surface of the bread, drizzle with olive oil and and salt flakes.
Set aside in a warm place to prove again 15-20 minutes, then bake at 180 degrees for 15-20 minutes until bread is golden and springs back to touch.
Remove from oven and place on to a wire rack to cool slightly before serving.
Tuileries head chef Bryan Curran’s recipe for Jillamatong lamb rump, spiced pumpkin, cavolo nero, caramelised baby onion and Rutherglen Estates Muscat reduction
Serves 4
4 Jillamatong lamb rumps (Corowa, NSW), 200g each
4 baby pearl onions or 4 heirloom tomatoes, roasted at 95 degrees for 1 hour with EVO, thyme, balsamic glaze and sprinkle icing sugar
1 bunch Tuscan Kale (cavolo nero) or store-bought kale
300g of butternut squash, star anise, orange peel, juniper berries, toasted cumin and fennel seeds
200g butter
4 golden shallots or French shallots
Rosemary sprigs and 4 bay leaves
250ml quality veal stock or lamb jus if possible
4 sprigs of thyme
Microherbs, crisp kale and shaved parsnip crisp for garnish
50ml Rutherglen Estates Muscat
50ml Rutherglen Estates 2016 Shelley’s Block
Place lamb rumps in ziplock bag with bay leaves and rosemary, remove all air and place in water bath at 55 degrees for two hours.
Peel onions being careful not to remove root stem, blanch for 30 seconds and refresh in ice water, remove unwanted skin. Place in hot pan with butter, EVO and salt flakes, saute until skin colours. Place in oven at 180 degrees for 20 minutes, deglazing with balsamic vinegar and finally brown sugar until a dark brown colour is achieved. Add some thyme sprigs, then remove from oven, cover and reserve in warm place.
Remove seeds and skin of the butternut pumpkin, cut into small pieces and place in ziplock bag with star anise, orange peel and spices, cook at 85 degrees for 1 hour. Then remove all aromatics from pumpkin and puree in either a Thermomix or food processor with butter and seasoning, adding a little cream until desired consistency is achieved. Then pass through a sieve and reserve for later.
Blanch kale in rapid boiling water for 30 seconds and refresh in ice water; drain excess water.
Saute finely diced shallots in butter and EVO until translucent, deglaze with Rutherglen Estates Shelley’s block.
Return kale briefly to the pan and cook for a further minute and season accordingly.
For the jus, saute diced shallots in butter and EVO, deglaze with Rutherglen Estates Muscat. Add veal stock, thyme and reduce by half, season and if needed use Tapioca flour to thicken the sauce. Strain through fine mesh sieve. Reserve and keep warm.
For plating, remove lamb rumps from water bath, quickly seal in hot pan and finish in oven for 5 minutes at 180 degrees, let meat rest for 8 minutes for medium rare. The lamb rump should have an internal temperature of 60 degrees after resting.
Return pumpkin puree and kale to heat for a few minutes.
To plate, using a spoon smear puree across plate. Place kale leaves at 1 o’clock to the line, not forgetting to cover with the shallot reduction. Place a pearl onion and heirloom tomato at opposite ends. Slice and arrange in a cross pattern along the line of kale and pumpkin, garnish with Omaru Park microherbs, flowers, crisp kale and parsnip crisp. Drizzle jus around the outside of the plate.