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Displaying items by tag: Recipes
Thursday, 22 September 2011 17:43

Gluten Free Gnocchi with Fresh Tomato Sauce


500g tablespoon olive oil

1 tbsp butter

1/3 cup diced onion

1 tsp crushed garlic

1 tbsp tomato paste

2 cups chopped tomato

1 cup chicken stock

salt and white pepper

sprigs of basil to garnish



Follow the cooking instructions on the Simply Wize Gnocchi package and while the water is boiling begin to prepare the sauce.

For the sauce, heat the oil and butter in a pan.

Add the onion and garlic and gently cook until the onion softens.

Place in the tomato paste and cook for three minutes.

Stir in tomatoes, chicken stock, salt and pepper to taste.

Gently simmer 15 minutes.

Pour over gnocchi and toss through gently. Include sprigs of basil as a garnish to each bowl prior to serving.

Serves 4

Monday, 19 September 2011 11:14

Mediterranean Vegetable Tatin


1tbs oil

1 red onion chopped

2 cloves of garlic thinly sliced

1 red or orange capsicum deseeded and cut into 2cm pieces

350g zucchini topped and tailed and cut into 1cm slices 1 tbs red wine vinegar

1 tbs soft brown sugar

225g cherry tomatoes

1 tbs fresh chopped parsley

1 tbs fresh chopped marjoram freshly ground salt

freshly ground black pepper 255g ready made puff pastry 125g feta or mozzarella cheese


Heat the oil in a Le Creuset 25cm Tarte Tatin dish and add the red onion, garlic and capsicum. Fry gently until they begin to soften then add the zucchini, red wine vinegar and sugar. Cook until the juices in the dish become syrupy and remove from heat. Add the tomatoes and herbs and season to taste. Leave the dish to cool slightly.

Roll the pastry to a circle the same size as the rim of the dish and lay over the vegetables, making sure the edges are pushed down around them. Make two or three steam holes in the pastry.

Place onto the top rack of an oven preheated at 200°C and bake for 20-25 minutes or until the pastry is puffed and golden brown.

Cool for 5-10 minutes then loosen the edge of the Tatin with a knife. Invert onto a large serving plate.

Dice the cheese and sprinkle over the top just before serving.

Serves 4 - 6

Monday, 19 September 2011 10:44

Pizza (Made by Kids Only!)


4 13cm pizza bases

4 tbs tomato passata or pizza sauce

½ cup grated mozzarella cheese

½ cup grated cheddar cheese

Topping ideas:

ham, bacon, pepperoni, salami, chicken, pineapple, olives, basil leaves, capsicum, corn, mushrooms, bbq sauce, feta, onion, sun-dried tomatoes, baby spinach, garlic and oregano.


Heat the oven to 220°C. If the child is old enough, use a Wusthof 20cm Cooks Knife to chop the topping ingredients. Allow the child to put all the toppings in separate bowls, ready to make the pizzas. If they are too young to use a knife, get them to wash and dry the ingredients before chopping.

Get your child to ask the guests what toppings they want, make the pizza, and put in the oven for 10 minutes, or until the cheese has melted. Younger kids can help make patterns and shapes on the pizza with the different food toppings.

Serves 4

Monday, 19 September 2011 10:43



4 tbs olive oil

1 brown onion, chopped

5 garlic cloves, chopped finely

1 zucchini diced

1 red capsicum, diced

5 cups water

½ cup white wine

¼ tsp saffron

1 fish stock cube

1 chicken stock cube

440g tin of chopped tomatoes, drained

Zest of one lemon

250g chicken thigh cut in 2.5cm slices

200g chorizo sausage, sliced

2 ½ cups short grain rice

1 dozen mussels

6 pieces squid, sliced into rings

6 raw prawns

½ cup frozen peas

1 cup flat leaf parsley, chopped


Fry the onion, garlic and red capsicum in 4 tablespoons of olive oil, until soft but not brown.

Add the water, wine, saffron, fish and chicken stock cubes, tomato and lemon zest to Le Creuset 30cm Buffet Casserole. Bring to the boil.

Add chicken, chorizo slices and rice to the boiling stock. Bring back to the boil. Reduce heat and simmer uncovered for 5 minutes.

Do not stir (stirring encourages the release of glutens in the rice and will make a risotto instead of a fluffy paella.)

Add the mussels. Simmer for another 5 minutes. Add prawns, squid, and zucchini, simmer or a further 5 minutes.

Fluff paella with a fork, test rice. Gently stir peas through the paella. Then cover and leave to rest in a warm place (i.e. an oven at 100°C for 5 minutes). Serve with parsley.

Serves 4-6

Monday, 19 September 2011 10:41

Grilled Lobster With Coriander Salsa


2 lobsters, precooked

1 tbsp chilli oil

2 lemons

For the coriander salsa

1 small onion

1/4 cucumber

2 bunches coriander

1 green chilli

8 tbsp lime juice

4 tbsp olive oil


1 - 2 tsp brown sugar


Twist the heads off the lobsters. Halve the lobster tails lengthwise with a Wüsthof 20cm Cooks Knife. Halve the lemons.

Brush the lobster tails with chilli oil, sprinkle with a little lemon juice and place on a hot barbecue with the lemons. Combine all the ingredients for the coriander salsa in a small bowl.

Grill lobster for 3 minutes, or until golden brown. Then season lightly with salt and serve immediately.

Serves 4

Monday, 19 September 2011 10:36

Spicy Pork Ragout


800g pork neck, cut into bite-size cubes

1 large white onion

3 cloves garlic

1 stick celery

1 carrot

500g tomatoes

1 tbsp tomato puree

1 tbsp parsley, finely chopped

200ml red wine

200ml meat stock


salt & freshly ground pepper

2 tsp sugar

cayenne pepper

1 tsp paprika


Peel and finely chop the onion and garlic. Wash the celery and peel the carrot. Chop both finely with a Wüsthof Classic 14cm Tomato Knife.

Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, de-seed and dice finely. Heat 4 tbsp oil in a Le Creuset 28cm Round French Oven and quickly brown the meat on all sides.

Take out and set aside. Then in the same oil, sweat the onion, celery, carrot and garlic over a medium heat.

Add the meat, sweat briefly with the vegetables then stir in the red wine. Cook until the wine has evaporated slightly, then stir in the tomatoes and tomato puree. Add the parsley, season with salt and pepper and add the sugar.

Then add the stock, cover and simmer over a low heat for about 2 hours. 15 minutes before the end of cooking time stir in the cayenne pepper and paprika. Check the seasoning and add a little more salt and pepper to taste. If the ragout becomes too dry while cooking, stir in a little water.

Serves 4


4 pieces beef fillet, approximately 160g each

2 tbsp oil, for frying

250g button mushrooms, finely chopped

1 shallot, finely chopped

1/2 bunch parsley

2 tbsp crème fraîche

2 tbsp breadcrumbs

salt & freshly ground pepper

400g puff pastry

2 egg yolks

250ml beef stock

250ml port wine

2 sprigs thyme

1 sprig rosemary

2 tbsp butter


Heat oil in a Calphalon Contemporary Non-Stick Square Grill Pan 28cm and brown the seasoned meat on all sides, then remove. Heat 2 tbsp oil and sweat the mushrooms and shallot until soft. Remove from the heat and mix with the crème fraîche, chopped parsley, 1 egg yolk and the breadcrumbs. Season with salt and pepper.

Roll out the puff pastry and cut out four large and four small circles. Place the pieces of beef fillet on the large circles and put a quarter of the mushroom mixture on top of each piece of beef. Put the small pastry circles on top and pull the edges of the large circles up to meet the small circles. Press together firmly so that the meat and mushrooms are securely enclosed.

Prick the top a few times with a fork and brush with egg yolk. Place on a lined baking tray and bake in a preheated oven (200°C) for about 30 minutes, until golden brown. For the sauce, put the stock into a pan with the thyme, rosemary and port and boil until reduced by about half. Strain through a sieve and stir in the cold butter. Season to taste with salt and pepper. Cut each portion of beef fillet in half, arrange on plates, add a little of the sauce and serve.

Serves 4

Tuesday, 17 July 2012 14:40

Osso Bucco

Ingredients ( Serves 4 )

60g butter

4 tablespoons olive oil

2 carrots, cut into small cubes

3 sticks of celery, cut into small cubes

2 onions, finely chopped

3 cloves garlic, crushed

3/4 cup plain flour, seasoned

8 veal shanks

1 tablespoon tomato paste

1 teaspoon of sugar

800g diced Italian tomatoes in juice

2 cups beef stock

1 teaspoon dried thyme leaves

2 bay leaves


Finely grated rind of 2 large lemons

2 cloves garlic, finely chopped

1/2 cup fresh parsley, finely chopped


Use a Wüsthof IKON Blackwood 23cm Cook's Knife to cut

carrots and celery into small cubes and to finely chop and dice

the onions and Italian tomatoes.

To begin, heat 20g of butter and 2 tablespoons of olive oil in

a frying pan and then add the finely chopped carrots, celery,

onions and garlic. Give it a quick stir and cook for 4 minutes.

Once cooked, remove to an oven-proof roasting pot and leave

aside to rest.

Place the flour into a plastic bag and toss two lamb shanks at

a time in the bag. Once the lamb shanks are evenly covered

in flour, shake off the excess flour and place the lamb shanks

onto a plate.

Preheat oven to 200°C.

Melt 40g of butter and oil in a frying pan over high heat. Fry

two shanks at a time and cook till both sides of the shank are

well coloured, but try not to burn the meat.

Put the shanks in the oven-proof roasting pot on top of the


Add tomato paste, sugar, tomatoes, beef stock, thyme and

bay leaves to the pan. Bring to the boil, stirring. Once boiled,

reduce the heat to medium and simmer for another 5 minutes.

Pour the sauce over the vegetables and veal.

Cover the oven-proof roasting pot with a lid. Transfer to oven

and bake for 1 1/2 hours to 1 3/4 hours or until veal is tender.

Finely chop garlic and fresh parsley with a Wüsthof IKON

Blackwood 23cm Cook's Knife and mix Gremolata ingredients

together and sprinkle over veal once cooked. Serve and enjoy!

Tuesday, 17 July 2012 14:49

Butternut Pumpkin Stir Fry


1 Butternut pumpkin

1 tbsp Vegetable oil

1 tsp Brown mustard seeds

3 cloves Garlic, finely chopped

2-inch piece Ginger, peeled and finely shredded

½ tsp Sea salt, freshly ground

½ cup Water


Peel the butternut pumpkin and cut in half lengthwise. Remove

the seeds, cut into bite-size pieces and set aside.

Heat vegetable oil over medium heat in a GreenPan 28cm

Wonder Wok. Add mustard seeds, cover and cook until

the seeds "pop" like popcorn (approximately 2 minutes).

Add garlic and ginger to the wok and cook for a further two

minutes stirring regularly.

Add the butternut pumpkin, salt and water to the wok. Gently

stir to combine all ingredients. Cover and allow to cook for 15

minutes stirring regularly, or until pumpkin is softened. Remove

from the wok and serve immediately. Serves 4.

Tuesday, 17 July 2012 15:15


Catapalana takes its name from a traditional Portuguese dish. Each region has uses a variation of ingredients, however the base of tomatoes, onions, wine and herbs always remains the same.

The following recipe, influenced by the Western Algarve style provides a great tasting evening meal, perfect for 'alfresco dining'.


24cm Le Creuset Round

French Oven

2 tbsp oil

100g bacon or pancetta

100g chorizo sausage

1 large onion chopped

3 cloves garlic chopped

2 x 400g cans chopped tomatoes in juice

250ml of dry white wine

1 bay leaf

A pinch of dried chilli flakes

½ tsp salt

450g red skinned potatoes

1 large green capsicum deseeded and chopped

400g white fish (monkfish,

bass or mullet) cut into large chunks

500g of uncooked shelled mussels

175g prepared raw king

prawns cut into bite size pieces

2 t chopped fresh parsley to serve


Heat the oil in the Le Creuset

Round French Oven over a low to medium heat. Add the bacon/ pancetta and chorizo sausage.

Allow to cook for 2-3 minutes or until the bacon/ pancetta begins to brown.

Remove from the Round French Oven and place into asmall bowl.

Add the garlic and onions tothe oil in the Round French Oven and cook until the onionsare soft.

Add the tomatoes, wine, bayleaf, salt and chilli flakes.

Bring to a simmer then reduce the heat and continue to cookon a low heat setting for 15minutes uncovered.

Peel and dice the potatoes and add to the tomato sauce,along with the chopped capsicum, cooked bacon/pancetta and chorizo.

Stir well, cover and continue to cook for 15 minutes.

After this time the potatoshould be tender but not soft.

Add the chunks of fish, shelledmussels and the prawns intothe slow simmering sauce andcover.

Continue cooking for 15minutes.

do not lift the lid during this time.

Turn the heat off and allow to stand with the lid on for 5 minutes.

Gently stir the contents of the casserole, take care not to break up the fish, and discard any unopened mussels.

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