Savoury

Tomato Salad

This tasty combination of creamy mozzarella, fresh basil, juicy tomatoes and crisp arugula leaves with a touch of sea salt, will have your mouth drooling for more!

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Tomato Salad

Serves 6

Ingredients

Black garlic vinaigrette:
5 cloves black garlic
1 tablespoon thyme, finely chopped
1 shallot, finely chopped
½ cup balsamic vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt

Balsamic reduction:
1 cup balsamic vinegar

For the salad:
1 pound local slicing tomatoes, sliced into wedges
1 pound local cherry tomatoes, cut in half
½ pound arugula
½ cup basil leaves
3 burrata mozzarellas
½ cup extra virgin olive oil
sea salt
fresh ground pepper

In a small sauce pot set over medium high heat, bring to a simmer then reduce the heat to low. Carefully reduce the vinegar for about 10-15 minutes. Be careful as it will burn easily. When it is able to coat a spoon, then it should be thick enough to use. Remove from the heat and allow to cool before pouring into a container.

Gently toss the tomatoes, basil and arugula with ½ cup of the black garlic vinaigrette, season with salt and pepper. Divide the salad between 6 plates. Cut the burrata in half and place on half of each burrata on the salad. Season liberally with Cayman sea salt, fresh ground black pepper and olive oil. Carefully drizzle the balsamic reduction on the plate.

Recipe courtesy of The Brasserie

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Breadfruit Salad

Next time you see breadfruit a menu enjoy this superfood knowing that it is providing your body with plenty of nourishment.

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Breadfruit Salad

Serves 8

Ingredients

2 breadfruit
½ cup seasoning pepper aioli
3 green onions, trimmed, washed, thinly sliced
3 local bell peppers, diced
1 scotch bonnet, seeds removed, minced
4 tablespoons apple cider vinegar
½ cup sour cream
3 tablespoons kosher salt
1 tablespoon black pepper
kosher salt
5 beets, trimmed of any tops

Preheat an oven to 400 degrees. Cut the top of the breadfruit off and score the bottom with an “x”. Roast on a sheet pan for about 35-45 minutes or until you can insert a knife easily into the centre. Once cooked remove from the oven and allow to cool. Peel the skin by cutting with a knife. Dice the breadfruit into 1 inch cubes. Combine the aioli, green onion, peppers, scotch bonnet, vinegar, sour cream, salt and pepper in a mixing bowl and whisk until combined. Stir in the breadfruit. Season to taste. Meanwhile, pour about 1 cup of kosher salt into a baking dish and place the beet on the salt. Roast in the oven at 350 degrees until cooked though. Allow to cool and peel. Slice thinly and reserve for plating.

Recipe courtesy of The Brasserie

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Green Papaya Salad

Bright colourful mountains of green papaya salad, laden with fresh tomato, garden cucumber and green beans and topped with crispy local breadfruit, peanuts and herbs, is one of my new favourite seasonal salads.

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Green Papaya Salad

Serves 4-6

Ingredients

Dressing
2 garlic cloves, peeled
¼ teaspoon salt
2 fresh bird’s eye chili, sliced
½ teaspoon raw sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce, to taste

2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cups julienned peeled carrots
2 plum tomatoes
8 grape tomatoes, coarsely chopped
½ pound long beans, trimmed

½ cup loosely packed fresh Thai basil leaves
½ cup loosely packed fresh Vietnamese mint (rau ram) leaves
½ cup loosely packed fresh coriander leaves
breadfruit, sliced thinly and fried
1 tablespoon dry-roasted peanuts, for garnish

Mix all dressing ingredients together. Combine prepared salad produce, top with the dressing and sprinkle with a mixture of the herbs, breadfruit strips and nuts.

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Rainbow bowl

Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.

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Rainbow bowl

Ingredients

kale
baby spinach leaves
broccoli, steamed
carrot, grated
sweet potato, cut in cubes and roasted
avocado, sliced
red cabbage, shredded
quinoa
hummus
chickpeas
sesame seeds

Group ingredients together in a bowl to make a colourful pattern and enjoy!

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Conch ceviche

To remove the conch, you need to break the vacuum created by the mollusk by making a hole in the shell on the top on an inside spiral. To create this hole, use the sharp tip of another conch or a hammer. Once the suction is broken you can pull the sea snail out.

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Conch ceviche

Ingredients

500g of fresh conch, sliced into small thin pieces
3 lemons, juiced
3 limes, juiced
2 garlic clove, minced
1 tablespoon ginger, peeled and grated
4 green onions, chopped
1 orange or grapefruit, peeled and segmented
2 tomatoes, diced
a good handful of cilantro, leaves chopped
salt and pepper, to taste

 

Marinate conch in the lemon and lime juice for 30 minutes. Add all other ingredients and mix well. Marinate for another 2 hours or overnight. Season to taste with salt and pepper before serving.

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Spicy herring potato salad

Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.

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Spicy herring potato salad

Ingredients

6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish

 

Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.

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Moroccan salad

The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) or the bright orange sand dunes of the Sahara – the vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Moroccan salad and Berber omelettes.

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Moroccan salad

Ingredients

4 ripe tomatoes (finely diced)
1 green capsicum (finely diced)
1 red onion (finely diced)
1 small bunch of coriander (finely diced)
cumin
extra virgin olive oil
dash of vinegar

 

Mix tomatoes, capsicum, onion and coriander together in a bowl. To make the dressing combine cumin, olive oil and vinegar to taste. Toss and serve with fresh crusty bread.

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Bush damper

This recipe features in the From Paddock to Plate (FP2P) book as well as in the final pages of the FP2P wheat teacher manuals that will be released shortly.

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Bush damper

Ingredients

4 tin mugs self-raising flour
4 tablespoons powdered milk
pinch of salt
2 tin mugs cold water

1. Combine all the dry ingredients together.
2. Make a well in the centre and then gradually add the water.
3. Knead the dough together, adding more water or more flour depending on the consistency until it springs back when pressed with a finger.
4. Put the damper into a camp oven and put lid on top.
5. Place in a prepared hole in the ground on top of hot coals. Put more coals around the outside of the camp oven and on top to ensure even cooking. The damper will take about 40 minutes to cook. Make sure it doesn’t burn on the bottom. It all depends on what type of wood you’re using to burn. Mulga, for example, is very hot.
6. Carefully remove the coals and the lid of the camp oven. The damper is ready if you get a hollow sound when you tap it. If not, replace the lid and cook for another 10 minutes.

Recipe courtesy of bushman, Mike Miller

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Garlic soup

He’s known as the Garlic Guru of Australia. Roger Schmitke was the first person to grow a commercial crop of garlic in South Australia and this is his recipe.

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Garlic soup

Ingredients

Serves 4 to 6

1 tbsp butter
6–8 garlic cloves, finally chopped
2 spring onions, including green parts, finally chopped
1 tbsp flour
7 cups chicken stock
1/2 cup dry white wine
salt and pepper
2 egg yolks, beaten
1 tbsp lemon juice
chopped parsley

Melt the butter in a heavy-based saucepan. Gently cook the garlic with the spring onions for a few minutes until softened. Mix in the flour and cook to form a roux. Heat the chicken stock and pour over roux, whisking to keep the mixture smooth. Add the white wine and season with salt and pepper. Simmer, covered, for 30 minutes. Remove from the heat, whisk in the combined egg yolks and lemon juice. Return to the heat and cook, stirring all the time for a few minutes. Do not allow to boil. Serve sprinkled with chopped parsley.

Recipe courtesy of South Australian garlic grower, Roger Schmitke

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Indira Naidoo’s MasterChef meatballs with pesto

Indira made this delicious dish on the From Paddock to Plate stage at the annual Nannup Flower & Garden Festival in 2015.

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Indira Naidoo’s MasterChef meatballs with pesto

Ingredients

Makes 20

250g organic veal, minced
250g organic pork, minced
250g organic lamb, minced
4 cloves of garlic, crushed
2 tbsp breadcrumbs, fresh
1 organic egg
1/2 cup (100g) fresh ricotta
1/4 cup (20g) parmesan, grated
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
salt and pepper to taste
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 bay leaf
1 anchovy fillet
750g bottle of tomato passata
4 tomatoes, chopped
1 tsp sugar

Combine the minced meat, garlic, breadcrumbs, beaten egg, ricotta, parmesan and herbs in a large bowl and season well with salt and pepper. Using clean hands, mix until well combined then shape into 20 meatballs. Place the meatballs on a plate, cover with plastic film and refrigerate for 10 minutes.

Meanwhile heat the oil in a large heavy-based saucepan over medium heat. Add the onion, bay leaf and anchovy and cook for 5 minutes or until the onion has softened.

Stir in the passata, chopped tomatoes and sugar, reduce the heat to low and simmer for 20 minutes. Season to taste.

Add the meatballs to the hot sauce and simmer over very low heat for 10-15 minutes until the meatballs are just cooked, but still very soft and moist.

Serve with a dollop of fresh pesto and a grating of parmesan cheese on top.

Recipe courtesy of author of ‘The Edible Balcony’, Indira Naidoo

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