Recipes

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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Spiced prunes

Never judge a piece of fruit by its skin. You’ve got to admit, prunes aren’t the most attractive-looking fruit — dark brown, dried, shrivelled-up little plums. But looks can be deceiving, because they taste delicious. And they’ve made their mark in the Riverina’s fruit-growing history. Spiced prunes make a fabulous accompaniment to ice cream or a baked custard pudding.

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Spiced prunes

Ingredients

1 Earl Grey tea bag
500 ml boiling water
1 cinnamon stick
1 star anise
1 clove
peel from ½ an orange
100 ml marsala
100 g light muscovado sugar
250 g (approximately 32) pitted prunes

Infuse the tea bag in boiling water. Remove when tea becomes strong. Pour tea into heavy-based saucepan and add cinnamon stick, star anise, clove, orange peel, marsala and sugar. Bring to boil then reduce to a simmer. Add the prunes and poach gently for 20 minutes. Leave for 24 hours before serving.

Recipes courtesy of Robyn Delves

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Quince paste

Bright yellow with a characteristically heady aroma, the quince is an Old World Persian fruit that was frequently grown in backyards and farm gardens in days gone by because of its hardiness. Some words of warning, though: it can’t be eaten raw, unless you’re very determined! Enjoy your gourmet quince paste with fine cheese and biscuits, as well as an appropriate wine!

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Quince paste

Ingredients

1 kg quinces (approximately 12)
peeled 1 kg sugar

Slowly oven-cook the quinces until soft and pink or boil enough quinces to produce 1 kilogram of flesh. Purée the flesh including some of the pips and cores. Add the purée to a heavy-based large pan and add sugar (an equal amount of sugar to purée). Cook and stir constantly until the purée thickens and turns a dark red colour, approximately 11?2 hours. Beware of spitting, lava hot quince paste and tired arms! When a spoon is drawn through the paste it should leave a distinctive trail on the bottom of the pan. Spoon or pour paste into greaseproof-lined trays or plastic tubs. Dry this in a warm place for a couple of days until it becomes more solid. Cut, wrap and pack into airtight containers.

Recipes courtesy of Denise Kretschmer

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Anzac biscuits with macadamia nuts

The national biscuit of Australia that means so much to each and every one of us. Made even more delicious thanks to the inclusion of our native macadamia nuts.

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Anzac biscuits with macadamia nuts

Ingredients

Makes approximately 35

2 tbsp golden syrup
125 grams butter
3/4 cup rolled oats
1/2 cup macadamia nuts, finely chopped
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
1/2 teaspoon bicarbonate of soda
1 tbsp water

Preheat oven to 150°C. Melt golden syrup and butter together. Mix oats, macadamia nuts, flour, sugar and coconut together. Mix bicarbonate of soda with boiling water and add to melted butter and syrup. Add to the dry ingredients. Mix well. Roll tablespoons of mixture into balls and place on greased tray, allowing room for spreading. Bake for 20 minutes. Loosen while the biscuits are still warm and then cool on trays. Enjoy with a glass of fresh milk or lemonade.

Recipe courtesy of Margaret Carr

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Cardamom honey ring

This recipe is thanks to Western Australian apiarists Dave and Leilani Leyland, who feature in our national From Paddock to Plate Schools Program.

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Cardamom honey ring

Ingredients

2 cups self raising flour
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
125g butter, chopped
2/3 cup raw sugar
2 eggs, lightly beaten
½ cup milk
¼ cup honey

Preheat oven to moderate 180 degrees. Brush 20cm ring tin with melted butter or oil. Line base with paper. Place flour, cardamom and cinnamon in food processor bowl; add butter and sugar. Using pulse action, process 20 seconds or until mixture is fine and crumbly. Combine eggs, milk and honey; then add flour mixture to bowl, mix until smooth. Spoon mixture into prepared tin; smooth surface. Bake for 35 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 5 minutes before turning onto wire rack to cool.

Honey buttercream icing

60g butter
½ cup icing sugar
2-3 teaspoons honey

Beat all together.

Recipe courtesy of Leilani Leyland, Bees Neez Apiaries

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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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