Savoury

Green chilli and lemon chicken with couscous

Blue Cow Citrus marketing manager, Cris Bryant, says Australian citrus growers are resilient and determined and now proudly boast a reputation of producing the sweetest and juiciest citrus in the world. Thanks Cris for your recipe.

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Green chilli and lemon chicken with couscous

Ingredients

Serves 4

4 chicken breast fillets, cut into thin strips
1 lemon, juiced
100ml olive oil
2 garlic cloves, crushed
1 cup couscous
1 teaspoon ground cumin
1 tablespoon butter
1 cup boiling water
freshly ground pepper and sea salt
250g cherry tomatoes, quartered
1 Lebanese cucumber, diced
10 mint leaves
1 green chilli, seeds removed and finely chopped handful of coriander leaves
2 spring onions, finely sliced

Preheat the oven to 180°C. Put the chicken strips in a large ovenproof dish. Whisk together the lemon juice, olive oil and garlic, then pour the mixture over the chicken strips. Marinate for at least 10 minutes. Bake in the oven for 20 minutes. Put the couscous, cumin and butter in a small bowl and pour in the boiling water. Cover the bowl with a tea towel and stand for 10 minutes until the liquid is absorbed. Fluff with a fork, season with black pepper and divide among 4 serving bowls. Put the chicken strips and cooking liquid in a bowl and season with sea salt. Allow to cool slightly, then add the tomatoes, cucumber, mint, chilli, coriander and spring onions. Toss a few times then spoon over the couscous.

Recipes courtesy of Cris Bryant

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Fettuccini dello Stretto di Messina

Jonathon Trewartha and his family lease caper plants to farmers. He planted the first Australian caper farm in 2004 to provide local farmers with the opportunity to use land that may be unsuitable for other crops. This recipe is courtesy of Jonathon.

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Fettuccini dello Stretto di Messina

Ingredients

1 clove of garlic, finely chopped
500 grams tomatoes, skins removed
500 grams fettuccini
salt and pepper
50 grams black olives, pitted
50 grams almonds
50 grams pine nuts
50 grams salted capers, washed and drained
1 teaspoon oregano
handful of fresh basil leaves
50 grams pecorino cheese, grated

Sauté the garlic in a sauté pan for 1–2 minutes. Add the tomatoes and season with salt and pepper. Cook the sauce for 20 minutes over a medium heat. Meanwhile, boil the water for the fettuccini. Finely chop the olives, almonds, pine nuts and capers by hand or in a food processor to make a pesto. Roughly chop the basil. Add to the sauce, along with the oregano. Cook the fettuccini until al dente, according to the instructions on the packet. Drain and transfer to a serving dish. Spoon the sauce over the fettuccini, add the prepared pesto and the grated pecorino. Serve immediately.

Wine suggestion

A juicy, full-bodied red, Cabernet Sauvignon or a Cabernet blend.

Recipe courtesy of Jonathon Trewartha

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Cucumber ribbon salad with olive and caper dressing

The caper buds are treated as a delicate herb, being taken from the field to the table in only a few steps. Caper grower Jonathon Trewartha says this maximizes the retention of natural flavours by minimising oxidation from the air and exposure to heat.

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Cucumber ribbon salad with olive and caper dressing

Ingredients

2 red capsicums, roasted
1 tablespoon black olives, pitted
2 tablespoons capers in brine, washed and drained
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ lemon (juice only)
2 tablespoons fresh parsley, chopped
½ cucumber, cut into ribbons with a vegetable peeler

Place all the ingredients except the cucumber in a food processor and pulse until smooth. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss and serve.

Recipe courtesy of Jonathon Trewartha

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Panzanella salad with black chia

Chia has been hailed as nature’s complete ‘superfood’ because it offers amazing nutritional benefits. Much of our modern diet lacks omega-3 fatty acids, dietary fibre, protein and antioxidants — chia contains the richest combined source of these nutrients and therefore makes an extremely positive contribution to a healthy global community.

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Panzanella salad with black chia

Ingredients

Serves 4

3 thick slices sourdough bread or gluten-free bread, roughly cut into 2-cm cubes
2 tablespoons extra virgin olive oil
6 ripe tomatoes, cut into wedges
1 small red onion, peeled, halved and thinly sliced
2 red capsicums, roasted, peeled and sliced
10 large marinated green olives, quartered
¼ cup fresh basil leaves
1 tablespoon black chia seeds
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 tablespoon chia oil (optional)

Place the bread cubes in a bowl and toss in the olive oil. Heat a grill pan or heavy skillet and grill/fry the bread on all sides until golden. Remove from pan. Combine chia oil (if using), grilled bread cubes, tomatoes, onion, roasted capsicums, basil, chia seeds, olives, vinegar and season with salt and pepper. Top with a few extra basil leaves and an extra sprinkle of chia seeds. Serve immediately.

Wine suggestion

A fruity Rose

Recipe courtesy of wheat farmer John Foss and the Chia Company

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Thai Venison Salad

‘Venison is a very tender meat and quite similar to kangaroo in texture and taste. And because it’s a farmed product, it hasn’t got that gamey flavour,’ says Graham Morrison, one of the owners of Margaret River Venison.

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Thai Venison Salad

Ingredients

500 grams venison strip loin
30ml peanut oil
100 grams spring onions, finely sliced
1 continental cucumber, finely sliced
1 carrot, finely chopped
½ bunch mint, finely chopped
½ bunch coriander, finely chopped
1 bunch basil, chopped
Chilli

Dressing

100ml balsamic vinegar
100 grams shaved palm sugar
15ml sesame oil
50ml soy sauce
6 Thai chillis
25 grams green ginger, grated
3 sticks lemon grass, soft inner part only
2 tbs lime juice

Preheat the oven to 180 degrees. Put tray and resting rack into oven. Roll the prepared venison through the peanut oil, quickly sear on all sides and put it on the rack in the oven. Cook for 25-30 minutes. Remove from the oven, cover with a cloth and allow to cool to room temperature. Slice the venison thinly. Meanwhile to make the dressing, place vinegar, sugar, oil and soy into the saucepan and stir over high heat until sugar has dissolved. Remove from heat. Add the remaining ingredients to the liquid. Chill until ready to serve. To assemble the salad, toss all of the salad ingredients together and then pour over half the dressing. Put half of the salad onto the plate, cover with the venison and scatter the remaining salad over the top. Drizzle the remaining dressing over the top and serve immediately.

Recipe courtesy of Margaret River venison producer Kylie Kennaugh

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Pear, cabbage and walnut salad

Nearly 90 per cent of Australia’s pears, which are predominately used for canning, come from Victoria’s Goulburn Valley and are sourced from more than 200 growers. Harvest is from January to February when pears are picked green and ripened by a controlled process.

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Pear, cabbage and walnut salad

Ingredients

Serves 4

½ cup walnuts
1 tbs icing sugar
2 tsp ground cinnamon
Pinch of cayenne pepper
½ small red cabbage, shredded
½ small savoy cabbage, shredded
150 grams snow peas, shredded
4 green onions, thinly sliced
3 pears, halved, cored, thinly sliced
¼ cup small mint leaves

Dressing

2 tbs cider vinegar
2 tbs pear juice
½ cup extra virgin olive oil
2 tbs grated palm sugar or brown sugar
Salt and freshly ground black pepper, to serve

Preheat the oven to 180 degrees. Spread the walnuts on a baking tray. Sprinkle with a little water. Sift the icing sugar, cinnamon and cayenne over the nuts and toss to coat. Or you could just toast them as is! Bake for 5-8 minutes or until toasted. Set aside to cool. Combine cabbage, snow peas, green onions, pears and mint in a large bowl. Toss gently to combine. For the dressing, combine all the ingredients in a screw-top jar and shake until well combined. Pour the dressing over the salad, toss gently, add walnuts.

Recipe courtesy of Janelle Bloom

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Marron, mushroom, walnut, truffle & pine

Chef Aaron Carr first introduced this recipe to the From Paddock to Plate audience at the 2013 Truffle Kerfuffle held in Manjimup in the South West of Western Australia.

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Marron, mushroom, walnut, truffle & pine

Ingredients

4 marron (1 per person)
200g assorted fresh mushrooms
50g smoked butter
25g dried mushrooms
1 pickled walnut
25ml Sherry vinegar
grapeseed oil
sea salt
50g walnuts (roasted, skins removed)
1 Manjimup truffle
freshly picked pine fronds
freshly picked sorrel
extra virgin olive oil or pine oil

Bring a pot of water to the boil and blanch the marron for one minute. Refresh in iced water. Remove the tail and cut along the back of the tail. Carefully remove the meat and reserve until required. For the mushroom vinaigrette, place the dried mushrooms and sherry vinegar in a container to let the mushrooms re-hydrate for one hour. In a blender add the mushrooms, vinegar, pickled walnut, a few generous shavings of the truffle and 100ml of grapeseed oil. Puree until fine, season with salt and reserve. Prepare each mushroom variety according to your preference. When ready to serve place two sauté pans on the stove. Add the smoked butter to one pan and sauté the mushrooms until they are just cooked. Season and reserve keeping warm. In the other pan add a little grapeseed oil and sauté the marron for one minute. To serve, place a teaspoon of the mushroom vinaigrette on the plate and drag a spoon through it. Place some of the sautéed mushrooms along this. Sprinkle with some of the toasted walnuts, top with the marron, some of the fresh pine fronds and sorrel. Shave some fresh truffle over the top and drizzle with a little oil.

Serve to your guests and pat yourself on the back!

Recipe courtesy of Executive Chef at Vasse Felix, Aaron Carr

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Marron & Chips

Marron are the largest freshwater crayfish in Western Australia – and the third largest in the world. They are endemic to south-west WA and fishing for them has long been a WA tradition.

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Marron & Chips

Ingredients

6 marron, anaesthetized with an ice-slurry/in freezer

For the chips

4 potatoes (Sebago or a local alternative of similar waxiness) washed, scrubbed, cut into chunky chips
1 litre of sunflower or peanut oil
6 garlic cloves
truffle salt (can be pre-purchased, but making it yourself is far more satisfying)

For the aioli

1 egg yolk
grapeseed oil
juice of ½ a lemon
Dijon mustard
salt flakes

To make the chips

Place the chipped-up potatoes and oil into a saucepan, bring oil to a rolling boil (medium heat), stir occasionally, monitoring the heat for 15-20 minutes. As soon as you see the potatoes turning golden, whack in whole unpeeled garlic cloves and leave together for an extra couple of minutes. When the chips are ready, drain onto paper towel and toss liberally with a generous amount of truffle salt.

To prepare the marron

Bring a large pot of water to the boil with a bamboo steamer on top. To prepare the marron, spear through the central ridge on the head with a sharp knife, then twist the tails away from the head and steam the tails in the bamboo steamer for approximately 4-5 minutes, or until the shell has turned crimson in colour. Remove the marron from the bamboo steamer, allow to cool slightly, then press firmly on the top of the tail (this should crack the exoskeleton). Remove the digestive tract (poo-tube) and the remainder of the exoskeleton. Reserve until the rest of the recipe is ready.

To make the aioli

Create a well with a tea-towel and insert a clean bowl into it (this will help to keep the bowl from moving around while you whisk!) Add a squeeze of lemon juice, a teaspoon of warm water, a teaspoon of Dijon mustard and an egg yolk into the bowl. Whisk together until everything turns a creamy yellow colour. Add a drizzle of grapeseed oil and whisk in. Keep adding little drizzles of grapeseed until the mixture thickens up to your liking (the more oil you add, the thicker the mix will be). Take the deep fried garlic (from the chips) and squeeze the flesh into the mayonnaise, rendering it an aioli. Season with salt.

Handy hints

If the mayo splits, add a dash of hot water and whisk swiftly – this will help it all come together again.
Making truffle salt or any kind of flavoured salt is as easy as blitzing coarse salt with another ingredient. You can get pretty crazy with it.
If you don’t have marron handy, this can be recreated using any sort of shellfish (just watch the colour of its shell turn for an indicator).

Recipe courtesy of Alice Zaslavsky

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Spatzle with wild mushrooms and truffle

The world’s largest white truffle found in Italy and weighing 1.89 kilograms sold at auction for more than $70,000 in 2014.

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Spatzle with wild mushrooms and truffle

Ingredients

Serves 2 -3

75g butter (into beurre noisette)
250g soft flour
2 eggs
1 yolk
125g milk
salt, pepper and nutmeg

Sift the flour into a bowl. Make a well in the centre and add the rest of the ingredients. Beat until you have smooth dough. Cover with cling wrap and allow to rest at room temperature for 1 hour. Boil a pot of lightly salted water then spread the spatzle mix onto a chopping board or tray. Scrape into the boiling water using a palette knife. Allow to boil for 2 minutes, then drain well and refresh in ice cold water. Add some olive oil to stop the noodles from sticking together. Sauté in foaming butter.

Mushroom sauce

200g assorted wild mushrooms (fresh if possible)
3 cloves garlic
fresh thyme
salt and black pepper
100 g fresh cream
½ lemon
fresh grated parmesan cheese
loads and loads of shaved black truffle

Recipe courtesy of Shane Osborn, head chef at St Betty in Hong Kong

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Potato Gnocchi

The humble potato has gotten a bad rap over the years, but it’s time we start giving nutritious spuds the respect they deserve with this tasty gnocchi recipe.

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Potato Gnocchi

Ingredients

4 large royal blue potatoes, peeled and quartered
1 egg, lightly whisked
1 – 1½ cups plain flour
Salt and pepper
¼ cup finely grated parmesan
Plain flour, to dust

Boil the potatoes until cooked. Drain really well and mash. Turn the potato onto a surface and leave to cool for a while. Whisk the egg and pour on top. Add the flour, seasoning and cheese. Combine gently. Once the mixture is combined put to the side. Clean down the bench; flour it and take small bits of the mixture at a time. Roll the gnocchi gently into long sausage shapes and cut into pieces.

Recipe courtesy of Sophie Budd, Taste Budds Cooking Studio

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