SKIRT STEAK WITH CHIMICHURRI AND DIJONAISE INGREDIENT Serves 3 600 grams of Skirt steak, trimmed of fat 2 tablespoons of extra virgin olive oil 6 tablespoons of mayonnaise 4 tablespoons of Dijon mustard 6 basil leaves finely shredded Salt and pepper to taste 1 large red chilli sliced *Crusty bread to serve Method Rub skirt
Canape’ of duck, shallot, hoisin sauce and chilli Makes 10. 1 duck breast skin scored and seasoned with salt and pepper & sliced into 10 slices 1 Lebanese cucumber cut into batons 1 shallot sliced thinly diagonally 1 long red chilli sliced thinly and diagonally Hoisin sauce Wonton wrappers cut into batons/strips Peanut oil
Heirloom tomato and “Small cow “marinated Eastern feta Canape’ Serves 6 20 heirloom cherry tomatoes, halved 2 Cloves of garlic, peeled and squashed 2 tablespoons of olive oil 1 rosemary sprig 1 jar of Small cow farms marinated Eastern feta Micro herb to garnish Method Heat olive oil in a pan, and add rosemary sprig
Chimichurri 1 cup of firmly packed parsley 1 clove of garlic 2 tablespoons of Oregano ½ cup of olive oil 1 teaspoon of salt – ¼ teaspoon of pepper 2 tablespoons of red wine vinegar Using a Mortar and Pestle grind your garlic and salt together. Add the parsley and continue to grind.
Share platter of Figs with Small Cow Farm Blue Cheese and TCC Honey Ingredients 3 handfuls of rocket 8 figs 12 slices of Prosciutto Lemon zest TCC honey 150grams of blue cheese Balsamic Glaze Olive oil Crusty bread to serve On a large platter lay a bed of rocket Make a criss- cross in
Berry Pavlova Serves 6 Ingredients 4 egg whites 1 cup of sugar 200grams thickened double cream 150ml of Berry coulis Fresh raspberries, strawberries & blueberries Preheat your oven to 150 degrees. Line a baking tray with greaseproof paper. In an electric mixer whisk egg whites till soft peaks begin
Silverbeet & Kale pie Ingredients… 1 bunch Silverbeet 1 bunch Cavolo Nero (Tuscan cabbage) 1 bunch each of mint, dill and continental parsley chopped 2 medium onions diced and browned 400grams ricotta cheese 200grams feta cheese crumbled 2 eggs beaten Antoniou brand refrigerated filo pastry. 2 tablespoons of melted butter METHOD.
Two Country Cooks Spring Salad Serves 4 Ingredients 150 grams of Radicchio leaves 50 grams of rocket leaves 8 slices of prosciutto 1 bunch of asparagus trimmed and sliced in half 80 grams of goats cheese ¼ cup of parsley leaves zest of half a lemon Herb dressing 1 garlic clove
Smoked trout, shelled peas and kipfler potatoe salad with a horse radish cream dressing 1 whole smoked trout. separate and discard skin and bone 6 kipfler potatoes boiled to tender 1.5 cups blanched shelled peas 4 red radish, quartered and finely sliced 1/4 bunch shredded dill 4 shallots sliced 2 tablespooons of capers 1/2
Robust potato & Sicilian olive salad Serves 4 Ingredients 6 medium Desiree potatoes cut in quarters ¼ cup of Extra virgin olive oil. 2 cloves of garlic crushed 1 Spanish onion diced 3 tablespoons of capers 4 anchovy fillets 1 cup of Sicilian olives, seeds removed 1 bunch of parsley roughly chopped
Roasted Vegetable & Barley Salad Serves 6-8 Ingredients 1 cup of Barley 1 450gm can of Tuna in Italian olive oil (drain oil) 300gm of pitted Kalamata olives 1 can of Canalini beans (Drain and rinse with water in colander) ¼ pumpkin 1 spanish onion 2 zucchinis 1 carrot 100gm of
Mushroom Salad w/ Wild rice, Persian feta, Pine nuts and Rocket Ingredients 1 Cup of Wild brown rice 50-grams of butter 1Tbs of chopped parsley 200gm of mushrooms sliced. 100-grams of Persian feta. (Note: You can use any type of Feta. Danish is another great choice and readily available) 50-grams of