Honey Mustard Chicken Pot Pies

Serves 4

Ingredients:

2 chicken breast fillets, diced
1 brown onion
1 teaspoon of ginger, crushed
1 teaspoon of garlic, crushed
1 cup of mix vegetables
olive oil
salt and pepper
Honey Mustard Sauce (see separate recipe)
4 circles of puff pastry (to fit the top of the pies)
melted butter

Method:

In a saucepan put olive oil and brown diced chicken. Set aside
In the same saucepan, brown the onion, garlic, ginger together. Add the chicken and then add the mixed vegetables and cook until tender.
Add 2 cups of honey mustard sauce and cook for a further 5 minutes.
Spoon the mix into the pots.
Place the circle of puff pastry on top of the pot pushing down on the edges to seal the pots. Brush with melted butter and pierce the centre so the steam escapes during cooking in oven.
Place in pre-heated 180 degree oven for 25 minutes.
When cooked, browned on top, remove from oven and sit for a couple of minutes before serving with chunky potato chips.

Enjoy!

Honey Mustard Sauce

Ingredients:

1/2 cup of honey
1/2 teaspoon of mustard powder
2 and 1/2 tablespoons of mulberry jam
1 tablespoon of seeded mustard
1 teaspoon of apple cider vinegar
3/4 cup sour cream
1 cup apple puree [if too much spice]

Method:

In a saucepan add honey, mustard powder, mulberry jam (or whatever flavour jam you have), seeded mustard, apple cider vinegar and stir to combine. Heat slowly on a low heat until just starts to bubble.

Take off the heat and cool.

Once cool stir in sour cream and if needed the apple puree to remove some of the spice heat.

Ginger Garlic Baked Salmon Recipe

Serves 2-3 with rice | Prep Time: 10 Minutes | Cook Time: 15 Minutes

Ingredients:

3 pieces of salmon
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 and 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of salt

Method:

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred.

Serve warm with rice.

Roasted Pumpkin Gnocchi

Ingredients:

Gnocchi:
500g butternut pumpkin, diced
olive oil, drizzle
1/2 cup of FIRM ricotta cheese
pinch of salt
1 cup of plain flour, sifted
1/4 cup of pecorino cheese or parmesan

Sauce:
1/2 pkt of butter
sage leaves
pine nuts

lemon juice

Method:

Gnocchi:
In a baking pan put diced pumpkin and drizzle with olive oil. Cook pumpkin in moderate oven (180 degrees) for 35 - 40 minutes until really tender.

When cooked take the pumpkin, cut away any burnt bits and push through a sieve.
Add ricotta, salt and plain flour and mix gently to combine.

Roll into logs and cut into gnocchi size parcels and roll with a fork (so that the sauce sticks to the gnocchi).

Cook in rapidly boiling salted water for 30 seconds and stop cooking by plunging into ice water.
Then fry the gnocchi until golden and crunchy on high heat in a little olive oil.

Sauce:
In a saucepan cook butter, sage leaves and pine nuts until butter starts to turn brown.
Squeeze in lemon juice to stop cooking.

Pipe up the gnocchi on a plate and drizzle the sauce over the top. Serve with a little more pecorino or parmesan sprinkled on top.

Pita Bread

Ingredients:

7g yeast, dried
10g sugar
65ml of warm water

150ml of cold water
2 pinches of salt
1 teaspoon of olive oil

300g plain flour
50g semolina

Method:

Activate the yeast by combining yeast, sugar and water and set aside.
Combine the cold water, slat and olive oil and sit aside.

Once the yeast has foamed, add the cold water mix and stir to combine and add to flours. Stir with hands to combine and then roll until silky smooth and roll into a ball and put into a glass bowl and cover with plastic. Set aside to rise.

Once dough has doubled in size, tip on bench and knock back. Cut into 6 pieces and roll out flat whatever shape you want. Cook for 1 minute each side and serve with dip. 

Anzac Slice

Ingredients:

1¼ cups plain flour
1¼ cups rolled oats
1 cup brown sugar
1 cup desiccated coconut
150g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda
2 tablespoons boiling water

Method:

Preheat the oven to 180°C.
Grease and line a slice tray with baking paper.
Add butter and golden syrup to the Bellini bowl and stir for 2-3 minutes on Speed 2 at 50°C until smooth (use the blunt stirring blade).
Combine the bi-carb soda and water.
Add the bi-carb and water, flour, oats, sugar and coconut into the bowl with the butter and syrup mix.
Mix all ingredients on speed 2 for 40 seconds.
Press into the baking tray and bake at 180°C for 25-30 minutes depending on your oven.
When browned and not too soft to touch, remove and cool in the tin.
Cut into squares as you wish.

Corn Chips

Ingredients:
50 g parmesan

½ tsp mustard powder

½ tsp ground paprika

190 g polenta

110 g bakers flour

1 tsp sea salt

1 tsp baking powder

120 g milk

50 g oil

1 tsp*fish sauce (*or Tamari or Worcestershire sauce)

Method:
Place parmesan, mustard powder and paprika into TM bowl and mill for 10 seconds on speed 9. Set aside.
Place all ingredients except cheese mix into TM bowl and mix for 5 seconds on speed 6.
Set dial to closed lid position and mix for 2 minutes on Interval setting.
Roll out ¼ dough at a time between two sheets of baking paper as thinly as possible.
Place on lined baking trays.
Sprinkle cheese mix on top of pastry and push by hand with a piece of baking paper.
Score with pizza cutter into shapes.
Bake in 170ºC oven for 10-12 minutes until golden. Break apart and leave in oven until cool.

Teriyaki Glaze

Ingredients:

1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin (or rice wine vinegar)
1 tsp garlic
1 tsp ginger
1 Tbsp cornflour
1/4 cup cold water

Method:

Combine in a bowl soy sauce, brown sugar, honey, mirin, garlic and ginger and stir to combine.

In a separate bowl add cornflour and cold water together and mix to combine. Then add this to the soy sauce mix and stir to combine.

Set aside until ready to use on beef stir fried meat.

Teriyaki Beef with Baked Brown Rice and Steamed Broccoli

Ingredients:

Baked Brown Rice
3 cups Brown Rice
2 and 2/3 cups boiled water
1 pinch of salt
3 Tbsp butter
Aluminium Foil

Teriyaki Glaze [see separate recipe]
500g beef stir fry beef (stir fried)
1 bunch of broccoli (steamed)
Handful of cashews

Method:

Baked Brown Rice
In a oven proof dish put brown rice and spread out evenly.
Sprinkle salt over brown rice.
Pour (gently) the boiling water over the brown rice and top with butter.
Cover with aluminium foil and put in 190 degree oven and cook for 1 hour.
Once cooked, take out of the oven and set aside for 10 minutes.

To put together, place brown rice in a bowl and top with teriyaki beef, broccoli and top with cashews.

Enjoy.

Yoghurt with Fruit (Thick)

Serves: 1 litre

 

Ingredients:

• 1000g [1000ml] full cream milk - low fat milk will result in a runnier yoghurt
• 50g Greek Yoghurt/from previous batch

Instructions:

1. Add the milk to a clean Thermomix bowl
2. Cook the milk for 50 - 60 mins / 90C / speed 2.
3. After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 - 60 minutes depending on the temperature in the room.
4. When it's 37C, add 50g natural yoghurt
5. Mix 4 seconds /speed 4.
6. Cook for 10 minutes / 37C /speed 2.
7. How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
8. Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
9. The important thing is not to move the yoghurt while it's doing it's thing. Just pop it in a corner, and leave it for 12 - 24 hours.

Chocolate Salted Caramel Pavlova

Ingredients:

Chocolate Pavlovas
200g egg whites
400g sugar
1 Tbsp corn flour
1 tsp white vinegar
100g chocolate, melted and cooled
125g whipping cream, whipped soft peaks

Caramel Sauce
200g sugar
90g butter, diced
120ml whipping cream
5g sea salt
Honey roasted peanuts

Method:

Chocolate Pavlovas

Pre-heat oven to 100C. Place egg whites and 350g sugar in the bowl of a stand mixer. Start to whisk on low-speed #2 for about 5 minutes. Once you have lots of little bubbles turn the mixer up to high and continue to whisk. Add the corn flour and vinegar. While the meringue is still whisky add the last 50g sugar a Tablespoon at a time and continue to whisk until you have a firm, stiff meringue mixture. Drizzle the melted chocolate onto the top to the meringue and gently fold the chocolate through.

Spoon large dollops of this meringue onto greaseproof lined baking trays. Continue to drizzle the chocolate and fold and scoop the meringue onto the trays until all the mixture is used.

Place the trays into the oven and bake for about 2 hours, or until the meringues come away from the baking paper without sticking.

Caramel Sauce

Place a pan on a medium heat and melt the sugar a little at a time until all is melted. Leave on the heat until a deep golden brown caramel is reached. In increments add the butter dice. Be very careful again with the bubbling and spitting.

Finally add the sea salt and mix.

Leave to col before pouring this over the whipped cream.

Constructing the pavlovas

Dollop some whipped cream onto the top of the meringues and top that with the caramel sauce and roasted peanuts.