Recipes
- Feijoada – black bean stew, with pork and chorizo
- Lamb-shank Ragu
- Pineapple and ginger with ghost peppers hot sauce
- Apricot and ginger with ghost peppers hot sauce
- Fish Pie
- Cheese Scone
- Pizza Dough
- Perfect pan-cakes
- jambalaya
- fake port experment
Feijoada – black bean stew, with pork and chorizo
This version of a traditional Brazilian black bean and pork stew, uses a little extra dry spices to compensate for the lack of smoked and more intensely flavoured meats.
Ingredients
- Pork belly 400–500gm, cubed
- Black beans in brine x3 390gm cans, drained (substitute 1 can for Black beans in chilli sauce)
- Chorizo x3 sausages
- Apple cider vinegar x4 Tbs
- Beef stock pot 28gm with 1L of water (or 1 litre of beef stock)
- Onion x1 large, diced
- Garlic x4 large cloves, peeled flattened
- Bay leaves x2
Dry spices
- Smoked paprika x1 Tbs
- Cumin x1 tsp
- Coriander, ground x1 tsp
- Chilli x1 tsp (ancho, chipotle)
- Salt and pepper to season
- Flour x1 Tbs (enough to lightly coat the pork belly)
To serve
- Parsley fresh 1/2 cup
- Coriander fresh 1/2 cup
Preparation
- Coat pork belly with dry spices and flour, season with salt and pepper and set aside.
- Add the onion, garlic, bay leaves, chorizo, beef stock pot, apple cider vinegar and water to slow cooker. Set slow cooker on low for 6hrs.
- Heat oil in large pan and sear pork belly.
- Add pork belly and black beans to slow cooker.
- If the stew is is too thin at the end of 6 hours, remove the meat and bean and use a high heat to reduce the liquor.
- Just before serving, remove the chorizo, slice and return. Add parsley and coriander, season to taste.
- Serve with rice
Serves 4–6
Lamb-shank Ragu
Ingredients
- Lamb-shanks, seasoned and lightly floured.
- Carrots x3, finely diced
- red onion, finely sliced
- Tomatoes, one can, diced
- Tomato paste, 1 Tbs
- Lamb stock, x2 cubes
- Garlic x4 large cloves, peeled diced
- Bay leaves x2
- Sage, x5 large leaves
- Thyme, x3 sprigs
- Red wine, one cup
To serve
- Parsley fresh 1/2 cup
- Parmasen 1/2 cup
Preparation
- Heat oil in a pan and sear off seasoned Lamb-shanks. Once browned, remove and set aside.
- In the same pan add carrot, onion and garlic. Sauté until onions have softened.
- Add red wine to the pan and reduce by half.
- Add stock cubes, tomato paste, diced tomatoes, bay leaves, sage and thyme. Stir until stock cubes have dissolved.
- Place lamb-shanks in the bottom of a cast iron pot, cover with tomato mix, and top up with water till lambshanks are just covered.
- Place in pre-heated oven for 4hours at 130C
- remove bones and bay leaves, lightly shred lamb, and stir parsley through.
- Serve over pasta, with parmesan.
Pineapple and ginger with ghost peppers hot sauce
Ingredient
- Pineapple (tinned) 1 Kg
- Ginger 100gm
- Ghost pepper (fermented paste) 1/4 cup
-
Yellow capsicum 350gm
- Onion (diced) 100gm
- Carrot (grated) 200gm
- Turmeric 2 Tbs
- Brown sugar 1 cup
- Lime juice 1/2 Cup
- Apple cider vinegar 1 1/2 Cup
- Garlic 6 Cloves 20gm
- Salt 1 tsp
- Poppy seeds 2Tbs (optional)
Makes 2 litres
Directions
- Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes.
- Use a stick blender to create desired texture.
- bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins.
- bottle into sterilised vessels.
Apricot and ginger with ghost peppers hot sauce
Ingredient
- apricots (tinned) 2 Kg
- Ginger 200gm
- Ghost pepper (fermented paste) 1/4 cup
-
600 grams orange capsicum
- Onion (diced) 200gm
- Carrot (grated) 400mg
- Smoked paprika 4 Tbs
- Brown sugar 2 cup
- Lime juice 1 Cup
- Apple cider vinegar 3 Cups
- Garlic 12 Cloves 40gm
- Salt 2 tsp
Makes 4 litres
Directions
- Combine all ingredients in a large pot, bring to the boil, reduce heat and simmer for 30 minutes.
- Use a stick blender to create desired texture.
- bring back to simmer, then turn off heat. Add poppy seeds if using. leave for 20mins.
- bottle into sterilised vessels.
Fish Pie
Ingredients
- Frozen peas 2 cups
- Frozen uncooked prawns halved, tails off 1 cup
- Onion 1 cup finely diced
- Garlic 3 cloves, crushed
- Smoked fish fillets 1 can drained and flaked
- Mashed Potatoes enough for to cover your baking dish
- White sauce 3 cups
- Eggs 3, hard boiled, sliced
For white sauce
- Butter 3 Tbs
- Flours 6 Tbs
- Salt 1/2 tsp
- pepper to taste
- dijon mustard 1 tsp
- Milk 2 1/2 Cups (plus 1/2 cup of liquid from smoked fish) Total 3 cups
- parmesan cheese finely grated 1/2 cup
Preparation
- Pre heat oven to 160oC
- Make mashed potatoes. butter, cream, salt. Whip till light and fluffy with stiff peaks.
- Make white sauce. Add parmesan once thickened.
- saute onions and garlic until soft.
- In bowl, combine peas, sauted onion and garlic, prawns, smoked fish fillets and white sauce. Fold together.
- Put mixture in baking dish.
- layer with sliced egg.
- Season.
- Cover with mashed potatoes. (make it look cool) Grate a little parmesan on top.
- Bake for 45mins.
- Grill for 5min to brown the top.
- Cool and serve.
Serves 4–6
Cheese Scone
Ingredients
- Self raising flour 2 cups
- baking soda 1 tsp
- salt 1/2 tsp
- Butter 70 gms chilled and grated or diced
- Cheese 1 cup
- Milk 2/3 cup
- Plain unsweetened yogurt 1/3 cup
Preparation
- Pre heat oven to 210oC
- Dice butter and chill in freezer for 5 mins.
- Sift and combine flour, baking soda, and salt.
- Add butter to flour mixture and use finger tips to rub into the flour to create a breadcrumb consistency.
- Add cheese to the flour mixture.
- Combine milk and yogurt.
- Add milk mixture to dry ingredient, and mix quickly until just combined. Avoid over mixing.
- Tip mixture on to floured surface and sharp in to rectangle, approximately 30mm thick. (pro tip: roll out and fold the dough on its self a couple of times, the layers help it rise)
- Cut into individual scones and arrange on a baking tray with a finger width between them.
- Bake for 10mins, then brush tops with melted butter and sprinkle with cheese.
- Bake for a further 10mins. or until risen with lightly browned edges and a skewer shows the centre is cooked.
- Cool for 10min before eating.
Serves 4–6
Pizza Dough
Ingredients
- Water 187mls (3/4 cup) warm
- sugar 1/2 teaspoon
- Yeast 1 teaspoon
- flour 300g (2 cups)
- salt 1/2 teaspoon
- Olive oil 30mls
Preparation
- Dissolve suger in water, then add yeast. Leave until yeast has foamed up about 10–15mins
- Mix flour and salt in a bowl, make a well in the center.
- Add oil, and yeast mixture to the flour and mix with a flat blade.
- Once combined, turn out on to a floured surface and kneed untill smooth.
- Place dough into an oiled bowl and cover and leave in a warm area to rise. roughly double its size.
- Use it to make pizzas
Makes two 16" bases
New recipe
- 1:2 high grade flour:pizza flour
- 65% water
- salt
- yeast
- sugar
220:440gms Flour, 492gms water makes 4 12" bases
Perfect pan-cakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup milk
- 1/4 cup plain yogurt
- 1 egg
- 3 tablespoons butter, melted
Preparation
jambalaya
Ingredients
- Capsicum – diced 1 cup
- Onion – diced 1 cup
- Celery – diced 1 cup
- Garlic – 4 cloves
- Spring onion – sliced 2 sprigs
- Rice – 2cups
- Chorizo – sliced 300gms
- Chicken – chuncks 300gms
- Shrimp – uncooked 200gms
- Cajan seasoning – 4 Tbs
- Tomatoes – crushed 1 can
- Chicken stock – 4 cups
Preparation
- Saute onions, capsicum, celery and garlic until softend, about 5min
- Add cajan seasoning, tomato, chorizo, chicken and chicken stock. Biging to a simmer and cook until the rice is just cooked.
- Add shrimp and spring onion, cook for 5mins until shrimp is just cooked.
- serve.
Serves 4–6
fake port experment
100g brandy
200g red wine
80g maple syrup
10g sultanas
cinnamon quill
vanilla extract 1 drop