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Ingredients
- Jumbo prawns
- Blue swimmer crab
- Calamari
- Atlantic cod
- Spring Bay mussels
- Vongole
- Garlic
- Chilli
- White wine
- Cherry tomatoes
- Lobster bisque
Method
Sauté the seafood with garlic, light chilli and white wine. Finish the dish with roasted cherry tomatoes and lobster bisque.
Makes 8-10 thick slices.
Ingredients
- 2 eggs
- 300ml milk
- 1 tsp vanilla essence
- 2-1/2 cups plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 cup caster sugar
- 150g shredded coconut
- 75g unsalted butter, melted
- Butter
- Icing sugar
Method
Preheat oven to 180 degrees.
Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
Pour into a greased and floured 21cm x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer. Leave in the tin to cool for five minutes, remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar.
IN OTHER FOOD NEWS:
Ingredients
Lemon Tart sweet paste- yield/batch: 2
- 450g plain flour
- 300g unsalted butter
- 150g caster sugar
- 1 pinch salt
- 1 egg
Lemon Tart filling- yield/batch: 5
- 36 whole eggs
- 1800g caster sugar
- 1200ml thickened cream
- 850ml lemon juice
- 8 lemons, zested
Method
Blitz flour and butter in a food processor until the texture resembles breadcrumbs. Add salt and sugar, blitz 20 seconds. Add the egg and blitz for 60 seconds. Tip onto bench and rub with the heel of hand to form a paste. Split into two, flatten and wrap in cling film. Refrigerate for at least 30 minutes. Blind bake at 165 degrees for 25 minutes, then turn off and leave a further five minutes.
Whisk eggs, sugar and cream together. Add lemon juice and zest. Store in a 10-litre plastic bucket. Pass through fine chinois before use. Remove all froth and foam before pouring into blind baked tart shell. Bake at 80 degrees for 60 minutes.
Serves 6
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 teaspoon freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L vegetable stock
- 1/2 cup (125ml) thin cream
Method
Heat the oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly, then blend in batches. Return soup to pan, stir through cream and reheat gently. Season, add a little more nutmeg if desired and even a swirl of cream. Serve with Flourish Sourdough Bakery Parmesan and Cracked Black Pepper Loaf, Vitality Loaf, White Loaf or Cheese Twists.
Serves 6
Ingredients
- 1-2 tbsp olive oil (duck fat makes a wonderful substitute if you have it)
- 1 carrot, diced finely
- 1 onion, diced finely
- 1 celery stalk, diced finely
- 150g smoked streaky bacon or pancetta, cut into 2-centimetre lengths
- 1/2 Savoy cabbage, core and outer leaves removed, finely shredded
- 500g green french-style lentils, well rinsed
- 1.75 litre chicken stock
- 4 springs of fresh thyme
- 2 fresh bay leaves
- 150ml thickened cream
- 1/2 bunch of chives, finely snipped
- 100g peeled, cooked chestnuts
- Salt and pepper taste
Method
Heat the oil in a large, heavy-based saucepan and when hot, add the carrots, onion, celery and herbs. Sweat the vegetables for 5 minutes. Add the bacon and fry until the fat starts melting. Stir in the cabbage, lentils and the stock. Bring to the boil, then simmer for 15-20 minutes or until the lentils are cooked. Crush the chestnuts with the back of a spoon or a mortar and pestle. Whip the cream until it forms peaks, fold through the chestnuts and chives and season to taste.