Kalamata Olive and Roast Almond Tapenade

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Every year I say, I’m not doing anything for Christmas, I can’t afford it, I don’t have time, blah blah blah. But then, every year, next minute, I’m elbows deep in royal icing, fighting off the flies on a 35 degree summer’s day, making gingerbread houses that no-one is going to eat. And I secretly love it.

However, I’m guessing most people aren’t like me, so here is a recipe for an impressive but very easy appetiser for these entertaining times. Will post another one tomorrow for an even easier one!dsc_1371 dsc_1396dsc_1415 dsc_1434

Recipe
Makes about 2 cups
Ingredients
500g kalamata olives
4 anchovies plus 1 tbs of their oil
2 cloves garlic
2 tbs capers
4 tbs olive oil
Juice of 1 lemon
1/2 tsp cracked pepper
1 cup roasted almonds plus a quarter of a cup of sliced to serve
To Serve
4 garlic bulbs, cut and roasted with olive oil, salt and pepper at 180 degrees for about 30mins
Cherry tomatoes on the vine, roasted at 180 degrees for about 15mins
Danish Feta
Fresh baguette (or a gluten free alterna
Fresh basil leaves
Method
To make the tapenade, first roughly chop the almonds in a food processor by using the pulse button so as not to over-chop. Empty them into a bowl.
Place the olives, anchovies, garlic, capers, olive oil, lemon juice and pepper in the processor and process until combined and relatively smooth. Empty into the bowl with the almonds and stir to combine.
To serve, place in a bowl and top with the extra sliced almonds. Place bowl on a platter with the garlic, tomatoes, feta, baguette and basil leaves.
Enjoy!

Tempeh Burgers with Chilli Beetroot Relish, Tahini Sauce, Salad and Seeds on Pumpkin Bread

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Tempeh is possibly one of the best things on the face of this earth. It is so damn tasty and so damn good for you (except for maybe when you fry it up all crispy in oil….)

The flavour of tempeh on it’s own is delicious already, but, teamed with a few spices and some sweet and salty sauces, it is next level. All shoved in a dripping burger full of fresh salad, spicy beetroot relish and nutty tahini sauce, you definitely won’t be missing meat after this meal.

I love how readily available and cheap the tempeh is here in Bali. I’ll definitely be missing that back in Aus. I need to get into making myself. We bought the beautiful pumpkin bread and fresh produce from the organic markets here in Canggu on the weekend, always a treat!

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Recipe

Ingredients

4 pumpkin bread rolls (or whatever type you prefer)

1/4 cup coconut oil (or other cooking oil)

4 pieces tempeh, halved horizontally

1/4 cup soy sauce

1 tsp ground turmeric

Lettuce leaves

Tomatoes, sliced

Red onion, thinly siced

Bean sprouts

Cucumber, sliced

Toasted sunflower seeds

Fresh coriander

Chilli Beetroot Relish

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 tsp crushed black pepper

1 tsp dried chilli flakes

1 tbs olive oil

1 red onion, finely diced

6 cloves garlic, crushed

Thumb side piece of ginger, grated

5 birdseye chillies, finely chopped

3 fresh beetroot (small fist sized), peeled and grated

2 cups white vinegar

2 litres water

salt to taste

Tahini Sauce

Ingredients

3 cloves garlic, crushed

4 tbs tahini

1 tbs coconut syrup (or maple syrup/golden syrup/honey)

3 tbs lemon juice

water

salt and pepper

Method

To make the beetroot relish, first, toast the cumin, coriander, pepper and dried chilli in a dry frying pan for about 1min, stirring constantly, until fragrant. Remove from pan and set aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for about 3mins, or until soft. Add the garlic, ginger and chillies, and cook, stirring, for a further 1min. Add the toasted spices, beetroot, vinegar, some salt and 2 cups of the water. Bring to the boil. Reduce heat to low and simmer, stirring occasionally and adding a cup of water at a time as it reduces. Continue this for about nd hour and a half until beetroot is very soft and liquid is mostly absorbed. Spoon hot relish into sterilised jars and seal. Keep in the fridge after opening. Makes about 3 cups.

Meanwhile, to marinate the tempeh, in a shallow dish sprinkle the tempeh with the soy sauce and turmeric. Rub to coat evenly and allow to marinate in the fridge for at least 1 hour.

To make the tahini sauce, combine the tahini, garlic, lemon juice, salt and pepper. Add a tablespoon of water at a time until desired consistency is reached.

To make the burgers, heat the coconut oil in a large, non-stick frying pan over medium to high heat. Cook the tempeh, about 2 mins each side, until browned and crispy.

Toast the buns if you wish. Assemble the burgers with as little or as much ingredients as you want!

Enjoy with a side of potato wedges and cold beer!

 

 

Smokey Pulled Jackfruit Burgers with Rainbow Slaw and Cashew Mayo

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After a few big months of work, parties, events, weddings and catering jobs, life is finally starting to slow down for the year. I have no more major events scheduled in for the rest of the year, apart from going to Indonesia over July and August (where I will be turning 30!), and am looking forward to a couple of months of slower/healthier living and creating lots more recipes.

I cooked this dish a couple of weeks ago as a trial dish for an upcoming wedding. The main for the wedding was to be three taco stands, a pulled pork, a fish, and this pulled jackfruit. It went down a treat and people were shocked when I told them it wasn’t meat. The texture is so similar, I actually prefer it to pork. It soaks in the flavours really well without all the fat of pork (which I know some people love).

The jackfruit is so versatile, you could match it with any flavours, I think next time I’d like to try it in a green curry.

You could also serve it with this smokey sauce in a jacket potato, on rice, in a burrito, enchiladas, or, like at the wedding, on tacos.

Any good Indian or Asian grocer should stock the tinned jackfruit in water or brine.

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Recipe

(Serves about 6-10)

Ingredients

Pulled Jackfruit

1/4 cup rice bran oil

2 brown onion, finely chopped

4 cloves garlic, minced

3 tbs smoked paprika

1 tsp cayenne pepper

3 tbs dried oregano

4 tins jackfruit in water or brine, drained

2 tins kidney beans, drained and rinsed

1 cup bbq sauce

salt and pepper

Cashew Mayo

2 cups raw cashews, soaked overnight, or boiled for an hour, drained

1 cup water

juice of 1/2 lemon

2 cloves garlic, minced

1 tbs mustard

salt and pepper

Rainbow Slaw

1/2 white cabbage, shredded

1/2 red cabbage, shredded

3 stalks celery, finely sliced

2 small or 1 large carrot, grated

1 red onion, finely sliced

2 long red chillies, finely sliced

Bunch parsley, finely chopped

1/2 cup white wine vinegar

salt and pepper

To serve

Soft bread rolls (white or brown)

Store bought sweet potato and potato chips

Siracha chilli sauce (optional)

Method

For the jackfruit, heat the oil in a large saucepan over medium heat. Add the onion and cook for 5mins until softened. Add the garlic and cook for a further minute. Add the spices, jackfruit, kidney beans and bbq sauce. Being to the simmer and cook, stirring often, for about 1 hour. Use the back of a wooden spoon to squash the pieces of jackfruit against the sides of the pot to shred them apart. Taste for seasoning and add salt and pepper to suit.

Meanwhile, for the cashew mayo, put all of the ingredients into a food processor and process until a smooth paste. If your food processor doesn’t produce a smooth enough consistency you can transfer the mix to a bowl and finish it with a stick blender. If it is too thick add a little more water. Keep in the fridge until needed.

For the coleslaw, combine all of the ingredients in a large bowl and toss to combine.

To serve, fill a bread roll with the warm jackfruit, the coleslaw, the cashew mayo, the chips and a drizzle of chilli sauce if using.

Enjoy!

 

 

Vegetarian Turkish Lahmacun. Spiced Lentil Flatbreads with Garlic Yoghurt and Pickles.

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I made this dish whilst we were back in Germany, staying with a friend who loves food and loves to eat. It was perfect for me! I had access to her awesome little kitchen the whole time we were there and I had the best time preparing breakfasts, snacks, afternoon teas and dinners for all of us, which, in turn, resulted in lots of lovely hours, sitting around, chatting, eating and drinking. Bliss!

Germany is renowned for it’s Doner Kebabs and there are many (MANY) turkish restaurants. It got me thinking about a dish I had seen, a kind of turkish pizza. I mentioned it to our friend and she said, yes, it’s called Lahmucan, but, she had never been able to try it because it is only ever made with lamb mince and she is a vegetarian. So, I decided to try and make a meatless version of Lahmucan. And, boy did I nail it! The dough was amazingly soft and beautiful to work with, and turned out perfect when baked. The topping was spicy and tasty, especially with a drizzle of lemon and the garlic yoghurt, and the freshness of the parsley and pickles. You have to give this a try!

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Recipe

Ingredients

Dough
7g sachet of yeast
1 egg
1/3 cup olive oil
2 cups plain flour
1 tsp caster sugar
pinch salt
Olive oil
Spiced Lentil Sauce
Olive oil
100g walnuts, roughly chopped
250g swiss brown or button mushrooms, roughly chopped
400g can brown lentils, rinsed and well drained
1 brown onion, finely chopped
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
400g can chopped tomatoes
2 tbs tomato paste
2 tsp ground cumin
3 tsp sumac
2 tsp paprika
1/4 tsp ground cinnamon
1 tsp oregano
1 tsp sugar
salt and pepper
Yoghurt Sauce
1 cup plain yoghurt
1 clove garlic, finely grated
1 tbs lemon juice
Pinch of salt
Pickled Radishes
Bunch radishes, thinly sliced on a mandolin
1/3 cup red wine vinegar
3 tbs sugar
Pinch of salt
To Serve
20g walnuts, roughly chopped
Bunch of parsley, leaves finely chopped
1 red onion, thinly sliced on a mandolin
Lemon wedges
Pickled peppers

Method

For the dough, combine the yeast with 1/3 cup warm water and allow to stand for 10mins, until bubbles have formed on top.
In a large bowl, sift the flour, sugar and salt together. In a small bowl, whisk together the egg and the olive oil. Make a well in the centre of the flour mixture. Add the egg mixture and the yeast mixture to the flour. Stir briefly, until just combined. Cover with a towel and rest for 10mins.
Use olive oil to lightly oil a clean work surface and your hands. Turn dough out onto work surface and knead for 10secs, gently pushing it away form yourself and folding it back over. Return to the bowl and cover with the towel. Leave to rest for 15mins. Repeat this process twice more at 15min intervals. After the last kneading, cover again and leave to rise for an hour.
After an hour, divide the dough into four equal portions. Dust a clean work surface with flour and line two large baking trays with baking paper. With a rolling pin, roll the portions out into 30cm by 20cm rectangles (or whatever shape you manage). Place on the trays and cover with tea towels. Leave to rise for another 45mins.
Meanwhile, make the spiced lentil sauce.
Add the walnuts, the lentils, the mushrooms and some salt to a large food processor. Using the pulse action, process until just finely chopped, try not to turn it into a paste. In a large frying pan, over medium high heat, add a tbs of olive oil and add the lentil mixture. Cook, stirring, for about 10mins. Remove from pan and set aside.
In the same pan, add another tbs of olive oil. Cook the onion, stirring, over medium heat, for 5 mins or until soft. Add the garlic and the chilli and cook, stirring, for a further minute. Add the tomatoes, tomato paste, spices, sugar, and some salt and pepper. Bring to the simmer, turn heat to low, and cook, stirring often, for about 10mins, or until thick and fragrant. Add the lentil mixture and stir to combine. Turn off the heat and set aside to cool.
In a small bowl, combine the yoghurt with the garlic, lemon juice and salt. Stir well to combine. Leave in the fridge until needed.
In a medium bowl, combine the radishes with the vinegar, sugar and some salt. Using your hands, massage the radishes with the vinegar. Allow to sit, stirring every so often, for at least 30mins before serving (you can also make these up to 1 day ahead, stored in the fridge).
Pre-heat the oven to 180 degrees celsius. Drizzle the 4 dough rectangles with a little olive oil. Spread with the lentil sauce, leaving about 2cm around the edges. Place in the oven and cook, for about 45mins, or until lentil sauce is dry on top and the edges of the dough are nice and golden brown.
To serve, top with the pickled radishes, sliced onion, parsley, walnuts, a squeeze of lemon, a drizzle of the yoghurt and the pickled peppers on the side. (I like to just put everything in the middle of the table and let people top their own)
Enjoy!









Strawberry, White Asparagus and Chèvre Bruschetta with Balsamic, Black Pepper and Basil

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After spending a week at our friend’s house here, in Germany, with a big comfy bed to sleep in, a kitchen to cook in, beautiful forest trails to explore, access to fresh, local produce and, of course, the amazing company, I’m not sure how I’m going to feel when we hit the road with our backpacks again. I could really get used to this life. Seriously, I’m typing this as I lay in the best bed I’ve slept in in nine months, sipping a coffee and waiting for the others to wake up so that we can jump in the car and head over to France…for lunch….

The bakeries here are amazing too. They don’t even sell white bread. Just brown, or dark brown, or dark brown with seeds, etc. The spelt and linseed bread I used for this bruschetta worked perfectly with the sweetness of the strawberries. Beautiful strawberries and asparagus from a farm down the road, and basil from the garden. JOY!

We ate this bruschetta for brunch, but you could also serve it as an appetiser on smaller pieces of bread. If you can’t find white asparagus, I wouldn’t recommend using green, just omit it and use more strawberries. Some walnuts sprinkled on top would also be nice.

Also, sorry for the ridiculous amount of photos, too hard too choose.

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Recipe

Ingredients

200ml balsamic vinegar
2 tbs caster sugar
8 slices dark spelt and linseed bread (or other dark bread such as rye), halved
3 tbs olive oil
200g chèvre (goats cheese)
1 clove garlic, halved
2 cups fresh strawberries, tops trimmed off and quartered
1 cup peeled and cooked white asparagus, cut into 3cm lengths
1/2 cup small fresh basil leaves
1/4 tsp ground black pepper, plus extra for sprinkling
Pinch salt

Method

In a small saucepan, over medium heat, add the balsamic vinegar and the sugar. Stir until sugar is dissolved, bring to the simmer and reduce heat to low. Simmer for about 10mins, or until reduced by half and is thick and syrupy. Remove from heat and allow to cool for 10mins.
Pre-heat oven to 200 degrees celsius. Line a baking tray and spread with the slices of bread. Place in the oven and toast, for 5mins. Turn the slices and drizzle with 2 tbs of the olive oil. Return to the oven and toast for a further 5mins or until lightly browned. Remove form oven and rub the toast with the halved garlic. Divide the chèvre among the slices of toast and return to the oven for 3 mins, or until cheese is starting to melt. Remove from the oven.
In a large bowl, combine the strawberries, asparagus, 2 tbs of the balsamic reduction, pepper and salt. Gently stir to combine.
Top the slices of toast with the strawberry mixture, top with the basil and sprinkle with a little extra pepper and a drizzle of the balsamic reduction.
Enjoy!

 

White Asparagus, Spring Onion and Chèvre Tart with Herb and Walnut Salad

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After six weeks in the craziness of Indonesia, landing in Europe has been an amazing experience. Coming from a place where the general hum is the sound of loud scooters and touting stallholders, we have found ourselves in a town so peaceful, even the church bells sound too loud. Although that could have something to do with it being next door….

We landed in Frankfurt and were immediately whisked away to this beautiful little town of Walldorf, the home of our amazing friend and her very generous family. I had to show our new friends here a youtube clip of the old children’s show, Postman Pat, as a way to explain how this town seems to me so far. Rolling green fields, farms selling seasonal produce, small pubs, fresh baked goods from the local bakery, old guys smoking and chatting on a park bench, and friendly ladies in the supermarket who were only too happy to help us choose between all of the different types of sour cream and milk.

It’s asparagus season here at the moment and the locals love it so much there is even an asparagus festival in a couple of weeks, I wish we were still going to be there for that, I could have entered the asparagus peeling contest!

White asparagus is favoured here and is sold in different grades, first grade being the straightest, whitest, not too thick and not too thin. This was, of course, what we bought from the farm that we visited, as well as some new season strawberries and radishes. We also got to go out into the field and have a go at picking some asparagus, it’s not an easy task and I can definitely appreciate why it is one of the more expensive vegetables. Mostly Polish people work the fields, backbreaking work for a couple of months a year, made worth it for them by the good pay. The lady that we met, and who showed us how to dig out the lovely white spears, has been coming here every year for twenty years!

After hardly getting the chance to cook while we were in Indonesia, I was jumping out of my skin with excitement to get back into the kitchen. And so excited to be able to cook for our generous hosts. I love making tarts and this one looked beautiful with the asparagus and the spring onions. You could use green asparagus if you can’t find white, just blanch it quickly rather than boiling it.

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Recipe

Ingredients

1 1/2 cups plain flour

150g cold butter, chopped

1/2 tsp salt

1 egg yolk

1 tbs cold water

400g white asparagus, peeled, ends trimmed off

100g white asparagus, peeled, ends trimmed off and shaved into ribbons

1 tbs white sugar

2 tbs salt

8 spring onions, peeled, cut to about 15cm lengths, and cut in half vertically

olive oil, for drizzling

100g gruyere cheese, finely grated

5 eggs

1 cup milk

100g chèvre (goats cheese), sliced into 5mm thick pieces

Bunch flat leaf parsley, leaves picked

Bunch dill, leaves picked

1/2 cup walnuts, roughly chopped

Juice of half a lemon

1 tbs olive oil

salt and pepper

Method

For the pastry, sift the flour and salt into a large bowl, add the butter and use fingertips to rub the butter into the flour until mixture resembles sand. Add the egg yolk and the water. Mix with a spoon until the dough comes together. Turn out onto a lightly floured surface and knead until just smooth, about 1min. Wrap in cling wrap and rest in the fridge for an hour.

Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick disc. Grease and line the base of a round, fluted tart tin, with removable base (or any tart tin that you have). Line with the pastry, trim most of the excess but leave about 1/2cm of overhang to allow for shrinkage. Prick the base with a fork. Place in freezer for 30 minutes to rest.

Preheat oven to 200°C. Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Set aside.

Place the spring onions on a lined baking tray, cut side up, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and cook, for about 20mins, or until golden and soft. Set aside.

Bring a large saucepan of water to the boil, add the sugar and salt. Add the 400g asparagus and cook for about 10-15mins, until just tender (time will depend on the thickness of the asparagus). Remove and set aside.

In a bowl, whisk together the eggs, gruyere, and milk with some salt and pepper. Pour mixture into tart case. Arrange the spring onions, boiled asparagus, and sliced goats cheese around the tart in a sort of clock design. Place in the oven and cook, for about 30mins, or until golden and firm in the middle. Remove and set aside for at least 10mins before serving.

While tart is cooking, prepare the salad.

In a bowl, place the 100g shaved asparagus and cover with boiling water. Allow to sit for a minute, strain, and refresh under cold water. Squeeze out excess water and return to the bowl along with the herbs. Add the lemon juice, olive oil and some salt and pepper. Toss to combine. Only add the walnuts just before serving.

To serve, add the walnuts to the salad and toss to combine. Top the tart with the salad if desired, or serve it alongside.

Enjoy!

 

 

Spinach, Egg and Chinese Sausage Pie

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I woke up yesterday morning, feeling nostalgic for Easters as a child, where, if I’m remembering this correctly (it was either Christmas or Easter), Mum would always make the most amazing bacon, egg and cheese pie. It was so delicious, and such a treat for us all to sit down and share breakfast together. I’m sure Mum was trying to fill our bellies with something wholesome to prevent us from making ourselves sick on Easter eggs. I was always the type to eat as many chocolate eggs as I possibly could, running out in a couple of days, where, my little brother, would save his for so long that they would start to turn white. I’m pretty sure he did this just to annoy me.

We always had a such an awesome time on the Sunday morning Easter egg hunt. Our Mum was a genius at making it seem like the Easter Bunny had been to our house, going as far as muddy rabbit paw prints through the house and half eaten carrots on the back porch. She was also fantastic at hiding the eggs, so good that we’d be finding them in the backyard for weeks to come. I can’t wait to do this for my kids one day!

Anyway, back to this pie. Yesterday being Good Friday, nothing was open to be able to buy the necessary ingredients to make this pie as I reminder, so, I had to make do with what we had. Which turned out to be absolutely delicious!! The eggs, spinach and basil all came from the backyard, and since living up here I’ve been keeping a constant stock of chinese sausage (lap cheong) in the cupboard, as it is just so flavoursome and can add a lot to asian dishes. I had to make do with the little amount of butter that we had for the pastry, but I think the mixture of butter and olive oil worked perfectly, with the parmesan giving an extra boost. You could serve this at any time of the day, with some spicy barbecue or tomato sauce and a little side salad (or not, up to you). Just make sure you place a marker, such as a little pastry leaf, on top of the pastry lid, where you have placed the eggs, so that you can cut right down through the centre of each to serve. Just cause it looks really cool. As you can see, the chickens only gave us three eggs this day. You could replace the chinese sausage with bacon or chorizo, or even some feta or haloumi for a vegetarian pie.

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Recipe

Serves 4

Ingredients
Pastry
270g plain flour
40g parmesan, finely grated
40g cold butter, cut into cubes
1/4 olive oil
1/4 cup water
1 tsp salt
Filling
1 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
120g chinese sausage (lap cheong), finely sliced
120g brazilian spinach (or any other type of spinach), roughly chopped
400g can crushed tomatoes
130g grated cheddar cheese
large handful fresh basil leaves, roughly chopped
salt and pepper
4 eggs
milk, for brushing
Spicy barbecue sauce or tomato relish, to serve

Method
In a large bowl, sift the flour, add the salt and parmesan, stir to combine. Add the butter and olive oil and, using your fingers, rub the mixture together until it resembles sand. Add the water and use a spoon to combine. Knead briefly to bring it all together, about 1 min, until smooth. Wrap in cling wrap and place in the fridge for half an hour.
Heat a large frying pan over medium heat. Add the olive oil and onion and cook, stirring, about 4 mins, until soft. Add the garlic and sausage and cook, stirring, for a further 4 mins, or until starting to turn golden. Add the spinach and cook, stirring, for 1 min, until wilted. Add the tomatoes and cook, stirring, until simmering. Allow to simmer for 5mins, stirring often. Transfer mixture to a bowl and allow to cool slightly.
Add the grated cheese and basil and some salt and pepper to taste. Set aside.
Pre-heat the oven to 180 degrees celsius. Grease and line a 20cm spring form cake tin.
Take the pastry from the fridge and cut away two thirds of it to use for the base. Roll out into a 30cm circle and then carefully press into the prepared tin. Prick the base with a fork and place in the oven. Cook for 15mins, until dry. Remove from the oven.
Pour the pie filing into the pastry case. Make four holes in the mixture and crack an egg into each. Sprinkle a little salt and pepper on top each egg.
Roll out the remaining pastry into a 25cm circle. Brush the edges of the case with milk. Carefully place the lid on top and press together the edges to seal. Brush the edges and all over the top with milk. Pierce a hole in the middle for steam to release. Use the pastry cutoffs to mark where the eggs are, if you wish. Sprinkle with salt.
Bake the pie for 45-55mins, until golden and crunchy on the edges. Remove from oven.
Allow to sit for about 10mins before cutting.
Serve with sauce and salad, if desired.
Enjoy!

Sardine and Olive Scrolls with Herbed Cream Cheese

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IMG_2407 IMG_2391 IMG_2395Since winning a hamper at Christmas time, filled with marinated goodies and antipasto ingredients, I’ve had a jar of marinated sardine fillets, sitting at the back of the fridge, looking lonely and waiting to be used in something delicious. However, having only just learnt to appreciate tinned sardines and anchovies in the last two years (I learnt to like them after trying some delicious real deal ones in Portugal), apart from putting them on a pizza, I haven’t done much else with them. Until now!

I’d spent the afternoon with a friend, hanging out at the local pool (it’s next to the beach, the best we can do in the wet season here in Darwin), and we had organised for Saturday afternoon drinks at her new house. Perfect opportunity for me to make something delicious to share!
I love making dough, we’ve been making all our own bread for the last couple of months now so I felt pretty confident to try this idea. I was pleasantly surprised at how well they worked out. The perfect mix of soft chewy bread with the salty, flavoursome filling, along with the herby cream cheese and sweet fresh tomato. Delicious! I also had some tomato soup leftover from dinner a few nights ago, they went perfectly with this also.
These would also work just as well without the anchovies for a vegetarian option.

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Recipe

Makes 16 scrolls

Ingredients

400g strong white bread flour
300ml luke warm water
1 heaped tsp instant yeast
1 tsp salt
olive oil

400g pitted kalamata olives, drained and pureed
300g marinated sardine fillets, drained, finely chopped
2 cloves garlic, finely chopped
small red onion, finely chopped
2 tbs fresh thyme leaves
1/2 tsp chilli flakes
cracked pepper
handful of fresh parsley, finely chopped
1 large tomato, de-seeded, flesh finely chopped

250g cream cheese
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
zest of 1 lemon

Fresh tomatoes or tomato soup, to serve

Method

In a large bowl combine the flour and the yeast. Add the salt and stir to combine. (Adding the yeast and the salt separately is important as the salt can start to kill the yeast with direct contact).
Make a well in the centre and add the water. Stir with a metal spoon until mixture only just starts to come together, no more than 30secs. Cover with a clean towel and leave for 10mins.
Using olive oil, put a little in your hands and on a clean work surface. Turn out the dough and gently knead for about 10secs by pushing the dough away from you and folding it back towards yourself, then turning, horizontally, 90 degrees, and repeating, four times.
Return the dough to the bowl and cover with the towel. Leave for 15mins and repeat the same process twice more.
After the third knead, cover and leave in a warm place for 45-60mins or until almost doubled in size.
Meanwhile, heat a tbs of olive oil in a frying pan over medium heat. Add the garlic and the onion and cook, stirring, for about 5mins. Add the thyme and the chilli flakes and cook for a further 1min. Transfer to a bowl to cool.
When cool, add the chopped sardine fillets, pepper, parsley and tomato. Stir to combine.
In another bowl, combine the cream cheese with the dill, parsley and lemon zest. Stir well to combine and keep in the fridge until needed.
Prepare two baking trays with baking paper and a sprinkle of flour. Pre-heat oven to 190 degrees celcius.
When the dough is ready, turn it out onto a well floured surface. Cut in half evenly. Roll each piece out into a 20cm by 40cm rectangle, about 1cm thick.
Divide the pureed olives onto each piece of dough and spread out evenly with the back of a spoon, then sprinkle with the sardine mixture.
From the long side, gently roll each rectangle into a log.
Cut each log into 8 pieces. Place the pieces on the prepared trays, cut side up/down, about 5cm apart. Use your fingers to gently squash/mould into rounds (as cutting them has probably squashed the circle shape a little).
Cover each tray with a clean towel and leave in a warm place for about 45-60mins or until nearly doubled in size. (Be gentle when moving the trays during his time, so as not to knock the air out of the rising dough)
When ready, place the trays (gently), into the oven, and bake for 30-40mins, or until golden and feel hard when tapped with your finger.
Remove from oven and leave to cool for 15mins.
Serve warm with the cream cheese and some fresh sliced tomato. They are also really beautiful with tomato soup.
Enjoy!

Chinese Five Spice Kangaroo and Kimchi Buns

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This is some serious ‘asian fusion’ food, if ever I had to use that phrase. Sticky, slow-cooked, chinese five spiced kangaroo meat, sandwiched into a delicious, puffy white bun along with a kick of kimchi coleslaw, fresh, crunchy cucumber, and some creamy mayo. Textural and flavoursome, they would be a great party starter, bun in one hand, drink in the other, and a whole load of conversation about kangaroo meat, how good it is, and how more people should be choosing it over other red meats in Australia.

Kangaroo meat is lean, full of iron, full of flavour, sustainable and cheap. What’s not to love! I don’t eat red meat very often, mostly for sustainability purposes, so kangaroo is a great option for me. This was the first time I’d tried slow cooking it, and I was unsure as to wether it would work, considering how lean it is. But it was perfect!

These lotus leaf buns are really special as well. Called so because of their shape, they are traditionally stuffed with pork belly. You should be able to find them in your local asian grocer, or, if you’re really adventurous, and have some time up your sleeve, you could try making them from scratch (I went for the quick option). If you can’t find them, I would recommend using small dinner rolls or other small soft white rolls. Cause you really have to try this!

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Recipe

Makes 20 buns

Ingredients

3 tbs peanut oil
1kg diced kangaroo
1 bunch spring onion, sliced
Large knob fresh ginger, finely chopped
1 long red chilli, finely chopped
6 garlic chives*, finely chopped
3 cloves garlic, finely chopped
1 bunch coriander, leaves, stems and roots, finely chopped
1 1/2 tbs chinese 5 spice powder
1 tsp szechuan peppercorns, ground
1/3 cup brown sugar
2 tbs dark soy sauce
3 tbs light soy sauce
2 tbs rice wine vinegar
1/2-3/4 cup beef stock
2 x 10 pack lotus leaf buns*
1/2 small wombok cabbage, finley sliced
1 small carrot, grated
6 small radishes, finely sliced
1 cup kimchi*, finley chopped
1 telegraph cucumber, cut into 5mm thick slices
Whole egg mayo, to serve

* Garlic chives, lotus leaf buns, and kimchi, can all be found at asian grocers

Method

Heat 1 tbs of the peanut oil in a large saucepan, over medium high heat. In two batches, brown the kangaroo quickly, stirring constantly, about 1min. Remove and set aside.
Reduce heat to medium, add the rest of the oil and cook the spring onion, ginger, chilli, garlic, and coriander, stirring, for about 2mins. Return the meat to the pan along with the chinese 5 spice, szechuan pepper, sugar, soy, vinegar and 1/2 cup beef stock. Stir to combine. Bring to the boil, reduce heat to low and cover.
Cook, stirring every 20mins or so for about 3 hrs.
Remove the lid and cook for another 30mins-1hr, stirring often and checking for a thick consistency. You will know it’s ready when you can break apart a piece of meat with the back of a wooden spoon against the side of the pan. During cooking, you can add more beef stock if the liquid seems too low, but remember you want the end result to be dry enough to go into the buns without dripping out too much. It should not be like a curry.
When ready, set aside to cool for 20mins.
Meanwhile, in a large bowl, combine the cabbage, carrot, radishes and kimchi, along with a tbs of the kimchi liquid. Stir to combine.
Just before serving, steam the buns, according to packet directions (I did them in the microwave). Keep them covered with cling wrap while assembling, to avoid them from drying out.
To assemble, open the bun, spread the top half with some mayonnaise, and on the bottom half put about 1/4 cup of kangaroo, some coleslaw, and a couple of slices of cumber. Serve with a napkins.
Enjoy!