Food Recipes

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Pop of Colour Ready to Cook: My Ocean Trout w/ Orange, Ginger & Honey Glaze.
Glaze
2 cups orange juice
1 tablespoons honey
1 tablespoon Brown Sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise
Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside to cool.

 

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My Quick & Easy Creamy Tuna & Dill Pasta
Ingredients
2 x Anchovie Fillets
2 Tbsp Oil
1 Brown Onion Chopped Finely
425g Tin Of Tuna In Springwater – Drained
300ml Thickened Cream
1/2 Cup Of Grated Parmesan cheese
Small Handful Chopped Dill
Salt & Pepper
Method
1. Heat Oil, Anchovies & Onions And Cook On Medium Heat For About 5 Minutes Until Cooked Through.
2. Add Tuna, Stir And Cook for A Further 5 Minutes, On Low Heat Add Cream, Season With Salt & Pepper, Cook For A Further 5 Minutes Stirring Occasionally. Add Parmesan Cheese And Stir Until Cheese Dissolves.
3. Take Sauce Off Heat, Add Sauce To Pasta In A Bowl And Combine Well, Serve And Sprinkle With Fresh Dill.

 

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My Simple Tomato, Chilli & Coriander Salad 🍅
Punnet Of Small Red & Orange Tomatoes
Handful Coriander – chopped
1 long red chilli – sliced
2 long Spring Onions – sliced
6 tablespoons teriyaki sauce
3 tablespoons light soy
1 lime squeezed
1 tablespoon brown sugar
Method
1. Slice Tomatoes, chilli and Spring Onion & Chop Coriander And Place In Bowl.
2. Combine well teriyaki, soy, lime & sugar. Add to bowl. Leave in Fridge For 1 hour. Serve.
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My Simple Tomato, Chilli & Coriander Salad 🍅
Punnet Of Small Red & Orange Tomatoes
Handful Coriander – chopped
1 long red chilli – sliced
2 long Spring Onions – sliced
6 tablespoons teriyaki sauce
3 tablespoons light soy
1 lime squeezed
1 tablespoon brown sugar
Method
1. Slice Tomatoes, chilli and Spring Onion & Chop Coriander And Place In Bowl.
2. Combine well teriyaki, soy, lime & sugar. Add to bowl. Leave in Fridge For 1 hour. Serve.
NOTE: Add what ever amount of cheese you want. If you dont like too much cheese then only add a handful.
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My Breakfast Delight. Whipped Ricotta & Truffle Honey  served with Toasted Sourdough Bread.
350grams whole milk ricotta cheese
1 Heaped tablespoon Truffle honey
2 teaspoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon crushed Chilli Flakes
¼ teaspoon dried Thyme
¼ teaspoon Truffle salt
1/4 teaspoon freshly ground black pepper
1 small loaf Sourdough bread, cut into 1” slices
Instructions:
In a medium mixing bowl whisk together the ricotta, honey and lemon juice until completely combined.
Spread out on a small plate and drizzle with olive oil. Sprinkle the top with Chilli Flakes, thyme, salt and pepper.
Heat a large grill over medium-high heat. Add the slices of bread and cook until grill marks appear, about 1 minute. Flip and cook for an additional minute. Remove and halve the slices. Serve warm with the ricotta.
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Ready For The Oven: My Baked Triple Brie: w/ Black Truffle Oil, Black Garlic, Lemon Zest & Fresh Thyme. 🧀🌿🍋
Method
4 Thyme Sprigs, Use only the Leaves
1 Tsp finely Grated Lemon Rind
5 Black Garlic Cloves, whole or thinly Sliced
1 Tbsp Black Truffle Oil
200g Triple Brie (Any Brand)
1. Preheat Oven to 180°C. Cut a decent amount of baking paper enough to securely close the brie.
2. Score the brie as seen on photo. Add Truffle Oil and rub all over the brie. Place the Garlic evenly inside & on top of the brie. Add the Thyme and Lemon Rind.
3. Securely close the brie in the baking paper and place on a baking tray and bake for about 12 minutes or until the brie is soft to touch in the centre.
4. Serve it with a breadstick of your choice. French Baguette or Pane Di Casa will work wonders.  Open up a bottle of Pinot Noir and Bon Appetite 🧀🍷🥖
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My Salt & Pepper Squid: Sprinkled with Chilli Salt served with a Sundried Tomato Aioli & Pickled Cucumber. 🌶🥒 #squid #seafood #saltandpeppersquid
INGREDIENTS: 3 x Large Clean Squid Hoods, pat dry, Sliced into rings.
1/2 Cup Rice Flour, Add Salt & Pepper to the flour and combine.
Rice Bran Oil for Frying
METHOD:
1. Coat Squid well in flour and dust off any excess flour.
2. Small Batches at a time add Squid over Medium Heat in frying pan and cook for about 45 seconds until lightly golden in colour.
3. Sprinkle with Chilli Salt
CHILLI SALT
In a food processor, add 1 heaped teaspoon Dried Chilli Flakes and 1 Tablespoon Sea Salt. Process until well combined.
SUNDRIED TOMATO AIOLI
3/4 Cup Sundried Tomatoes, oil drained.
1 Large Egg & 1 Large Egg Yolk
1 1/2 Cups Extra Virgin Olive Oil
1 Garlic Clove – crushed
Pinch Sea Salt
Add the sundried tomatoes, egg and yolk and garlic in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, just add water, 1 teaspoon at a time.) Season with sea salt.
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My Panfried Brussel Sprouts w/ Bacon, Spring Onions, Garlic & Lemon 🌿🍋 Ingredients
25 – 30 Brussel Sprouts, sliced
4 Spring Onions, sliced
4 Bacon Rashers, diced
4 Garlic Cloves, sliced
1 Lemon Juiced
Garlic Oil
Salt & Pepper to season.
Method
Add oil, on Medium heat Panfry Spring Onions and bacon for 5 minutes. Add brussel sprouts and garlic cook for 10 minutes stirring occasionally. Add lemon juice and season with salt and pepper and serve.

 

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MY TOFU SANG CHOY BOW
Ingredients
400g Tofu extra firm diced small
5-6 Brown Mushrooms diced
2 Garlic Cloves crushed
2 tsp Fresh Ginger
3 Spring Onions sliced
1/2 Carrot diced small
3 Tbsp Hoisin Sauce
2 Tbsp Soy sauce
1 Tbsp Sesame Oil
Chilli Optional.
Small Cos Lettuce Leaves.
Method
1. Combined Tofu, garlic, ginger, hoisin, soy, sesame oil to Marinate for 2 hours min in fridge.
2. Panfry, spring onions, carrot, mushroom. Add tofu cook for about 5 minutes, serve in lettuce cups.
3. Sprinkle with Simon Johnson Fried Shallots. Fried Shallots can be bought from Simon Johnson http://www.simonjohnson.com @simonjohnsonprovidore
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My Marinated Rosemary & Porcini Steak w/ Truffle Parmesan Chips & Sweet Soy & Lime Dipping Sauce. 🌿🥩🍟
Marinated Rub Ingredients
Porcini Oil
3 Tbsp Fresh Rosemary Chopped
4 Tbsp Porcini Mushroom Powder
2 Tbsp Garlic Powder
Salt & Pepper
Leave to marinate for 2 hours in fridge. Before Cooking Steak Always Leave Out To Rest for At Least 30 Minutes.
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My Blackberry, Black Garlic & Rosemary Pork Fillet 🌿 #porkfillet #pork #blackberries
Blackberry Sauce
Ingredients
4 cups of blackberries, fresh or frozen
1 cup Caster Sugar sugar
1 tbsp fresh lemon juice
1 tbsp corn starch
1 tbsp water IF using fresh blackberries
Method
1. combine blackberries and sugar in a saucepan over medium heat
2. stir as sugar mixes with blackberry juice and melts, about 2-3 minutes
3. in a small bowl combine lemon juice and corn starch
4. stir in the lemon mixture into the blackberries
bring to a boil and allow to cook for another 2 minutes as the sauce thickens. Serve

 

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My Ingredients Ready for My Spaghetti Meatballs.
Meatball Ingredients:
1kg Beef Mince (3 Star as it will help keep the meatballs moist)
2 Spring Onions finely sliced
4 Cloves Garlic crushed
1 Heaped Tbsp Fresh Basil & Mint finely chopped
1 Packet Continental French Onion Soup Mix
1/4 Cup Bread Crumbs
2 eggs, Whisked
Combine all ingredients well. Turn mixture into balls and place on a tray and place in fridge for about 1 hour to help set.
Makes about 24 meatballs (medium size)

 

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My Cadbury Ricotta Cannoli’s 🍫 #ricotta #ricottacannoli @cadburyoz #cadbury —————————————
Filling
250g Ricotta Cheese
200g Thickened cream
1 Tbsp Vanilla Bean Paste
1 Heaped Tbsp Soft Icing Sugar Sifted
2 Heaped Tbsp Cadbury Milk Chocolate grated
Method
1. Add ricotta, cream, vanilla and icing sugar in mix master and combine well until becomes a creamy mixture.
2. Add chocolate, combine well.
3. Add mixture in pipping bag and pipe into cannoli shells, dust icing sugar on top and serve.
TIP: I find adding cream helps break down the ricotta and it doesnt create a runny mixture. You want a creamy but firm mixture so when you pipe the mixture it stays in the shell and keeps its shape.
Makes 10

 

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My Lime, Coriander, Smoked Garlic & Chilli Mexican Chicken🌿🍗🌶
Ingredients
6 x Chicken Thighs w/ Skin On
3 x Smoked Garlic Cloves crushed
1 x Tsp Coriander Seeds crushed
1 x Tsp Chilli Salt
3 x Limes grated and juiced
Handful Fresh Coriander Chopped
Onion Oil
Method
1. In a Mortar & Pestle add smoked garlic, coriander seeds, chilli salt & lime, combine well.
2. Coat mixture well over chicken and under skin, cover in bowl and place in fridge for 1 hour.
4. Heat Oven at 180°c
3. In a pan add onion oil. on medium to high heat. Once heated add chicken skin side down and cook for about 5 minutes.
4. Place chicken in a oven proof dish and cover with foil and cook for about 15 minutes. Take off foil and cook for a further 10 minutes. Sprinkle with fresh coriander. Serve.
TIP: Fresh Tomato Salsa Salad would Compliment this dish. * This dish would be perfect for the BBQ as well 👌
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Oven Ready: Lemon, Smoked Garlic, Onion & Rosemary Boneless Leg of Lamb. 🍋🌿 TIP: I found placing 500ml liquid stock in the dish helps keep the lamb moist while cooking. Juice left in the pan can turn into a delicious gravy.
Marinade
1.2kg Boneless Leg Lamb
1/4 cup Onion Oil
1 Lemon Squeezed
1 Tablespoon Dried Onion Flakes
1 Tablespoon Vegeta Gourmet Stock
4 Smoked Garlic Cloves, crushed
3 Tablespoons Rosemary, Chopped
Stir and combine well.

 

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My Warm Green Bean, Sweet Corn, Fresh Mint & Basil Salad w/ Garlic Butter Sauce. 
Garlic Butter Sauce
100g Butter
4 Cloves Garlic, crushed
 1 Teaspoon Dried Parsley
Add all ingredients in a saucepan on medium heat and stir until heated through. Toss Through
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Healthy & Hearty: My Asian Inspired Seafood Broth w/ Prawns, Snapper & Mussels 
Ingredients & Method
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2 x Tbsp Sesame Oil
3 x French Shallots – Diced
3 x Spring Onions – Sliced
3 x Star Anise
1 x Cinnamon Stick
1 x Tbsp Fresh Ginger – Finely Grated
500ml Fish Stock
500ml Vegetable Stock
500ml Water
1 x Tbsp Fish Sauce
1 X Tsp Caster Sugar
400g Snapper – Cut in Small Pieces
9 x Mussels 
13 x Extra Large Green Prawns – peeled and deveined 
Vermicelli Rice Noodle
1 x Long Red Chilli – thinly sliced
Fresh Coriander
1 Lime – cut in Quarters 
1. Add Oil, Shallots, spring onion, ginger, star anise & Cinnamon and panfry for about 3 minutes stirring on medium heat until fragrant.
2. Add stock, water, fish sauce and caster sugar, stir and bring to the boil and then reduce heat, cover and simmer for 30 minutes
3. Add fish, prawns, mussels and stir and cook for about 4-5 minutes until Mussels open
4. Boil water, add Vermicelli noodle in a heatproof bowl add hot water and cover for about 5 minutes until noodle falls apart. Place in colander until water is drained. 
5. In bowl, add noodle, broth, then seafood, crispy shallots, coriander and chilli.
Serves 4
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My Roasted Carrot & Smoked Garlic Hummus 🥕
Ingredients
For the Roasted Carrots:
8 carrots
1 teaspoon extra virgin olive oil
salt and pepper
For the Hummus:
400g can chickpeas, rinsed and drained
2 tablespoons tahini
2 – 3 cloves Smoked garlic cloves, depending on your taste for garlic or ordinary garlic is fine just roast garlic.
¼ teaspoon salt
¼ teaspoon paprika
pinch of chilli pepper
¼ cup extra virgin olive oil
¼ cup water
2 teaspoons lemon juice
Instructions
Roast the Carrots:
Preheat oven to 200 degrees 
Place carrots in a baking dish and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper and toss and combine well.
Roast carrots in the preheated oven until soft, about 25 – 30 minutes total, stirring after 15 minutes. Until carrots have a nice roasted colour. Set aside to cool slightly.
Make the Hummus:
Place roasted carrots and all of the remaining hummus ingredients in a food processor. Process until smooth, about 2 minutes. Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
Serve topped with a drizzle of olive oil and a sprinkle of paprika if desired. Enjoy hummus with pita bread and fresh cut vegetables, such as Cucumber, Carrots, Red Capsicums.
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Oven Ready: My Thyme, Lemon, Garlic & Black Truffle Oil Baked Triple Brie.
Method
4 Thyme Sprigs, Use only the Leaves
1 Tsp finely Grated Lemon Rind
1 Small Garlic Clove thinly Sliced
1 Tbsp Black Truffle Oil
200g Triple Brie (Any Brand)
1. Preheat Oven to 180°C. Cut a decent amount of baking paper enough to securely close the brie. 
2. Score the brie as seen on photo. Add Truffle Oil and rub all over the brie. Place the Garlic evenly inside the brie. Add the Thyme and Lemon Rind.
3. Securely close the brie in the baking paper and place on a baking tray and bake for about 12 minutes or until the brie is soft to touch in the centre.
4. Serve it with a breadstick of your choice. French Baguette or Pane Di Casa will work wonders.  Open up a bottle of Pinot Noir and Bon Appetite 🧀🍷🥖
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MY MALTESE BAKED STUFFED RED CAPSICUMS w/ Rice, Beef, Tomatoes, Maltese Pepper Cheese. #maltesefood #redcapsicum #beefmince #maltesecheese  TIP: love using Red Capsicums as it brings a lovely sweetness to the dish.
INGREDIENTS 
10 Red Capsicums, tops cut off and kept aside
1 onion diced
2 Anchovy Fillets
2 cloves garlic minced
2 tablespoons Maltese tomato paste (ordinary tomato paste is fine)
500 grams mince beef
1 tin chopped tomatoes
1 tin water
300 grams uncooked rice
5 tablespoons Maltese Pepper cheese grated
4 tablespoons parsley chopped
Olive oil for frying baking
Salt and pepper
INSTRUCTIONS
Cut Capsicums in half or just cut the tops off. Take out the seeds from inside the peppers.
Fry anchovy, onion and garlic in a frying pan with 1 tablespoon olive oil for five minutes or until golden brown.
Add in the tomato paste and fry for 1 minute.
Add in the mince and fry until brown (about 10 minutes).
Add in the tomatoes and water and bring to boil.
Reduce heat and simmer for 15 minutes.
Preheat oven to 180 degrees While the meat sauce is simmering cook the rice for 8 minutes. First bring a pot of water to the boil and add in the rice. Reduce heat and simmer the rice for 8 minutes. It should not be cooked through as it will cook more in the oven. Strain.
While the rice is simmering add oil on the capsicums (I use a pastry brush) and put in the oven for fifteen minutes.
When the sauce has been simmering, remove from the heat and add in the rice, cheese and parsley. Season with alittle salt and pepper. Preheat oven again to 180 degrees. Fill the capsicums with the mixture and place the tops on top (if not cutting them in half).
Place in the oven for 40 minutes or until the capsicums are cooked through.
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Ready For The Oven: My Baked Triple Brie: w/ Black Truffle Oil, Black Garlic, Lemon Zest & Fresh Thyme. 🧀🌿🍋 .
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Note: Black Garlic is a type of aged garlic.The taste is sweet and syrupy with hints of balsamic vinegar. Its truly delicious. .
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Method
4 Thyme Sprigs, Use only the Leaves
1 Tsp finely Grated Lemon Rind
5 Black Garlic Cloves, whole or thinly Sliced
1 Tbsp Black Truffle Oil
200g Triple Brie (Any Brand)
1. Preheat Oven to 180°C. Cut a decent amount of baking paper enough to securely close the brie. 
2. Score the brie as seen on photo. Add Truffle Oil and rub all over the brie. Place the Garlic evenly inside & on top of the brie. Add the Thyme and Lemon Rind.
3. Securely close the brie in the baking paper and place on a baking tray and bake for about 12 minutes or until the brie is soft to touch in the centre.
4. Serve it with a breadstick of your choice. French Baguette or Pane Di Casa will work wonders.  Open up a bottle of Pinot Noir and Bon Appetite 🧀🍷🥖
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My Caramelised Fig & Vanilla Mascarpone Tarts w/ a Honey Saffron Drizzle 🍯 #tarts #dessert Ingredients & Method For Tart Filling
MASCARPONE VANILLA CREAM FILLING 
250g Mascarpone Cheese
300g Thickened Cream
1 Tbsp Soft Icing Sugar 
1 Tsp Vanilla Bean Paste
Add Cream, Sugar & Vanilla and Whip Until the cream starts to thicken. Fold through mascarpone cheese into cream until combined. In pipping bag add cream. pipe mixture into tart shells. —————————————————- HONEY & SAFFRON SYRUP
1/2 Cup Honey
1/2 tsp Saffron threads
1 Cup Hot Water
1 Cinnamon Stick – bruised
1/4 cup Caster sugar 
combine the water and saffron in a saucepan. Set aside for 5 minutes to soak. Add sugar, and cinnamon; place over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Add honey; stir to combine. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until syrup thickens slightly. —————————————————- CARAMELISED FIGS
4 Fresh Figs – Halved
2 tbsp Butter – Melted
2 Tbsp Brown Sugar
Preheat pan over medium heat. Toss the figs in the butter and sprinkle with brown sugar. Place the figs in the pan, cut side down. Cook for 2 to 3 minutes or until golden brown. Turn the figs. Remove the pan from the heat and let stand for 2 minutes. ————————————————— TIP: If you find yourself short of time to make the tart shells you can purchase them from @davidjonesstore

 

 

 

 

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My Marinated Orange, Black Garlic & Mustard Lamb served w/ a Citrus Tomato Salad. 
TIP: Lamb Marinade for 1 Lamb Backstrap: 1 Orange Squeezed, 3 Black Garlic Cloves chopped, 1 Tbsp Wholegrain Mustard, 1 Tsp Dried Mint, 2 Tbsp Blood Orange Olive Oil, Season with Salt & Pepper, Cover and Marinade in Fridge for 3 Hours. Becareful not to over cook it as this type of meat has minimal to no fat. Panfry it 2-3 minutes on each side on high heat will do the trick and let it rest before serving. 
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My Spicy Stirfried Broccoli w/Spring Onions tossed in Homemade Tom Yum Paste. TIP: Tom Yum Paste is a Sour Spicy Paste usually used in Soups. Made from chilli, garlic, lemon grass, shallots, soy bean oil. 🥦🌶🌿 METHOD: Add Onion Oil in Wok on Medium Heat, Add Sliced Spring Onions (slice about 2 or 3) cook for a 1 Minute, stirring. Add 1 Tbsp Tom Yum Paste and stir for 1 Minute. Add Broccoli ( 1 Head will feed 2 people cut into florets) and Stirring Occasionally for about 4 minutes. Serve.