Autumn Recipes - Andi-Co Australia Recipes (Email)(1).pdf · Autumn Recipes. I’m Karen ... Easy Prep Time 15 mins Cooking Time ... 1 handful fresh mint leaves, roughly chopped ½

AutumnRecipes

I’m Karen McFarlane and my Food Love has been with me for as long as I can remember. I grew up on a farm in Victoria where my next door neighbour was a ten minute bike ride away. It was a very serene place to grow up, and I know how fortunate I was to have such a childhood where we grew our vegetables, milked our cows, collected fresh eggs and picked fruit to bake in pies on the weekend. My Mum is an amazing baker and I have the fondest memories of helping her to bake our family favourites most Sunday afternoons, just as the sun started dipping below the front veranda.

Growing up, I would often take over Mum’s kitchen to cook up something different to our usual Mediterranean menu. I remember cooking many things from the Australian Women’s Weekly Chinese cookbook and trying to perfect Margaret Fulton’s meat pie.

The kitchen was where I loved to be, and it still is. These days, my Food Love has grown to include recipe writing, food photography and food styling. When I’m not in the kitchen, I also tend to my veggie garden at home, as well as growing and harvesting produce from our family farm.

After working for several years in the media industry, I left my job to raise my three young children and open the door to my foodie future. In my spare time I develop, style and shoot recipes for this website. I’ve also had my recipes and photos published on ShowandTellonline.com.au

About Karen ContentsAbout Karen 2

Pumpkin hummus with feta and pine nuts 5

Yoghurt flatbreads 7

Roast pork belly with spiced apples 9

Slow-cooked spiced lamb shoulder 11

Dukkah roasted eggplant with mint and pomegranate 13

Hazelnut dukkah 13

Caramelised onion omelette with goat’s cheese and thyme 15

Quinoa and pistachio tabouleh 17

Roasted cauliflower with pearl couscous and feta 19

Fig and almond tart with honeyed ricotta 21

Fig compote 21

Apple pie with thyme salted caramel 23

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

FALCON AUTUMN SERIES

5

600 gm butternut pumpkin, peeled and cubed4 garlic cloves, skin on¼ cup olive oil, divided 400gm can chickpeas, drained and rinsed1 tbsp tahiniJuice of 1 lemon

1 tsp ground cumin¼ cup pine nuts, toasted50 gm Persian feta Sumac for sprinklingSea salt and freshly ground black pepper

Preheat oven to 180°C Fan Assisted function.

Place the pumpkin and garlic on a large baking tray and coat with 1 tbsp olive oil, season with salt and pepper and cook on the middle shelf for 25 minutes or until golden and tender, remove the skins from garlic and discard.

Add the pumpkin and roasted garlic to a blender along with the chickpeas, tahini, lemon juice, cumin and remaining olive oil and blend until smooth. Season with salt and pepper and transfer to your serving dish, crumble feta on top, sprinkle with pine nuts and sumac and finish with a drizzle of extra virgin olive oil. Serve with warm yoghurt flatbreads, recipe below.

Pumpkin hummus with feta and pine nuts

ingredients

method

Difficulty Easy

Prep Time 15 mins

Cooking Time 30 mins

Serves 8-10



7

250gm plain flour2 teaspoons baking powder200gm thick natural yoghurt

1 tsp sea salt2 tablespoons olive oil, plus extra for frying

Combine all ingredients into your mixer with the dough hook attached. Mix until dough is smooth and coming away from the sides. Cut your dough into 8 even balls and set aside to rest for 10 minutes. Roll out dough balls between two pieces of baking paper to about 3mm thick. Repeat this process with all the balls of dough.

Heat the teppanyaki plate to high and brush with a small amount of olive oil. Cook flatbreads in batches, turning once, until puffy and golden (about 2 minutes each side).

Yoghurt flatbreads

ingredients

method

Difficulty Easy

Prep Time 15 mins


Makes 8



9

1.5 – 1.7 kg pork belly, skin on and deboned (reserve bones)2 tsp coriander seeds2 tsp fennel seeds2 tsp sea salt flakes¼ cup apple cider vinegar250ml chicken stock2 tbsp brown sugar

3 granny smith apples, cored and quartered8 small whole shallots, peeled2 star anise1 cinnamon stick

Heat a frypan over high heat and toast the coriander and fennel seeds for 1-2 minutes until fragrant, transfer to a mortar and pestle and pound until ground. Score the pork skin at 1cm intervals and rub spice mix all over pork; place skin-side up in a medium roasting tray and refrigerate, uncovered, overnight.


Rub salt all over pork, including the skin, place the reserved pork rib bones in the roasting tray to use as a trivet and sit the pork belly on top; roast on the second shelf for 60 minutes until skin has bubbled and started to crisp; reduce temperature to 180°C and cook for 45 minutes.

In a small jug, mix together the vinegar, stock and sugar. Remove the pork from oven and carefully spoon out excess rendered fat then pour the vinegar and stock mixture into roasting pan, along with the apples, shallots, star anise and cinnamon. Transfer back to the oven to cook for another 15-20 minutes or until the shallots are cooked and the sauce has reduced.

Rest the pork for 15 minutes before turning upside-down to cut thick slices neatly through the crackling. Discard cinnamon and star anise from the spiced apple sauce and serve alongside the pork.

Roast pork belly with spiced apples

ingredients

method

Difficulty Easy

Prep Time 30 mins

Cooking Time 2 hours

(plus marinating & resting time)

Serves 4-6



11

1.5 – 1.7 kg boneless lamb shoulder1 tbsp ground cumin2 tbsp ground coriander1 tbsp ground cinnamon5 cloves garlic, finely chopped

2 tsp sea salt Freshly ground black pepper¼ cup olive oil250ml (1 cup) chicken stockFlat leaf parsley to serve

Preheat oven to 130°C Fan Oven function.

In a small bowl, mix together the cumin, coriander, cinnamon, garlic and salt and pepper with the olive oil and stir to combine. Score the lamb shoulder all over with a sharp knife and rub the spice mix all over the lamb, cover and refrigerate for 2 hours or overnight.

Place the lamb in a heavy based oven dish and add the stock, cover tightly with a layer or baking paper, then foil or lid and cook for 6 hours until the meat is very tender.

For a nice crust on your lamb, increase oven to 200°C Fanned Grilling function, place lamb, skin-side up and uncovered, on the second shelf for 25-30 minutes until the skin is dark and crispy. Rest the lamb for 20 minutes then shred, season well with salt and pepper, top with fresh parsley and serve.

Slow-cooked spiced lamb shoulder

ingredients

method

Difficulty Easy

Prep Time 5 mins

Cooking Time 6.5 hours

Serves 6-8

(plus marinating & resting time)



13

2 eggplants¼ cup olive oil2 tablespoons hazelnut dukkah, recipe belowSalt and pepper¼ cup pine nuts, toasted1 handful fresh mint leaves, roughly chopped½ pomegranate, deseeded

Tahini Yoghurt dressing1 cup Greek yoghurt1 tablespoons tahini1 teaspoon honeyJuice of half a lemonSalt and pepper

150gm hazelnuts, toasted and skins removed2 tbsp coriander seeds2 tbsp cumin seeds1 tsp dried thyme100gm sesame seeds, toasted 1 tsp sumac1 tspn sea saltFreshly cracked black pepper


Cut the eggplants in half lengthwise, then each half into either 3 or 4 wedges depending on the size of the eggplants. In a small bowl, mix together the olive oil and dukkah spice, then arrange the eggplant wedges on a baking paper-lined tray and brush the wedges with the dukkah oil, season with salt and pepper and roast for 25-30 minutes until cooked through and golden brown. Cool slightly then transfer to your serving dish. For the dressing, whisk all the ingredients together then drizzle over the eggplant. Sprinkle with the pine nuts, mint, pomegranate seeds and extra dukkah and serve.

Place the hazelnuts in a mortar and pestle and pound until the nuts are crushed, transfer to a bowl. Alternatively you can use the pulse function on a food processor. Place the coriander, cumin and thyme in a dry frying pan and toast until the seeds are lightly golden and aromatic. Cool then transfer to the mortar and pestle along with the salt and a few grinds of pepper and pound until the spices are ground. Add the spice mix to the hazelnuts; add the sesame seeds and sumac and mix well. This Egyptian spice mix will keep in an airtight jar for 2 to 3 weeks.

Dukkah roasted eggplant with mint and pomegranate

Hazelnut Dukkah

ingredients

ingredients

method

method

Difficulty Easy

Prep Time 30 mins


Serves 6-8



15

6 eggs, beaten1 cup fresh sourdough breadcrumbs20 gm unsalted butter, plus 50gm, melted1 tsp thyme leaves, chopped and divided¼ cup Parmesan cheese, grated50 gm mild goat’s cheeseSea salt and black pepperWatercress or rocket leaves to serve

Caramelised onions2 red onions, sliced20gm unsalted butter1 tbsp olive oil1 clove garlic, chopped2 tbsp balsamic vinegar1 tbsp brown sugar

For the caramelised onions, melt the butter and olive oil in a frypan over medium heat; add onion and garlic and cook, stirring, for 10 minutes until soft. Add the balsamic vinegar and sugar and cook for a further 5 minutes until onions are dark and slightly sticky, season with salt and pepper. Once cool, add the onions to the beaten eggs, along with ½ tsp thyme, season with salt and pepper and mix well.

Preheat oven to 200°C Fanned Grilled function.

Place the breadcrumbs, melted butter, remaining thyme and parmesan in a bowl,

season with salt and pepper and stir to combine, set aside.

In a medium ovenproof frypan, over a medium heat, add the 20gm butter to melt, then pour in the egg and onions and cook for 3-4 minutes until the bottom is golden; crumble over the goat’s cheese, followed by the breadcrumb mixture. Place the frypan under grill and cook for 2-3 minutes until the breadcrumbs are golden and crisp and the egg is set. Serve topped with dressed salad greens.

Caramelised onion omelette with goat’s cheese and thyme

ingredients

method

Difficulty Easy

Prep Time 20 mins


Serves 4



17

1 cup white organic quinoa1 continental cucumber, deseeded and diced½ bunch flat-leaf parsley, finely chopped½ bunch mint, finely chopped1 cup (100 grams) Sicilian green olives, pitted and roughly chopped½ cup (65 grams) baby capers in brine, drained4 spring onions, thinly sliced150 gm (1 cup) pistachios, toasted, roughly choppedSea salt and freshly ground black pepper

Dressing1 clove garlic, mincedJuice of 1 lemon¼ cup extra-virgin olive oilSea salt and freshly ground black pepper

In a medium saucepan cook the quinoa in salted boiling water for 10-12 minutes or until cooked; if you have an induction cooktop, set to L2 (90°C). Once cooked, drain the quinoa in a fine sieve and push to squeeze out all excess water.

For the dressing, mix together the garlic, lemon juice and the oil, season with salt and pepper. Transfer the quinoa to a large bowl; add the dressing along with all the remaining salad ingredients, mix well, season with sea salt and freshly ground black pepper.

Quinoa and pistachio tabouleh

ingredients

method

Difficulty Easy

Prep Time 20 mins


Serves 6-8



19

1 head of cauliflower, cut into small florets2 tbsp olive oil1 cup (150 gm) Pearl couscous50gm unsalted butter10 sage leaves2 garlic cloves, finely chopped

1 tbsp coriander seeds, toasted and groundJuice of 1 lemon50 gm flaked almonds, toasted 100 gm feta Sea salt and freshly ground black pepper


Coat the cauliflower with the oil, season with salt and pepper and spread out on a baking tray, roast for 25-30 minutes until golden and cooked. Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain and set aside.

In a large frypan over high heat, melt the butter until foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice, almonds and stir to coat everything well, season with salt and pepper. Transfer to serving plate, top with sage leaves and crumbled feta and serve.

Roasted cauliflower with pearl couscous and feta

ingredients

method

Difficulty Easy

Prep Time 15 mins


Serves 6-8



21

250gm unsalted butter, softened250gm caster sugar4 eggs60gm (⅓ cup) plain flour250gm almond meal2 tablespoons amaretto liqueur (optional)1 ½ cups fig compote, recipe below4 ripe figs, trimmed and quartered¼ cup flaked almonds

Sweet shortcrust pastry100g unsalted butter, softened100gm icing sugar1 egg200gm plain flour

Honeyed ricotta300gm fresh ricotta mixed with 2 tbsp honey

1kg fresh figs, trimmed & roughly chopped500gm caster sugarJuice of 1 lemon1 tspn vanilla paste1 cinnamon quill

Makes about 3 cups

Grease a deep 23cm loose-bottom tart pan with butter, then dust with flour and shake out the excess. For the pastry, place the butter and icing sugar in a bowl and beat with electric mixer until pale and fluffy. Add the egg and beat followed by the flour. Form the dough into a disc shape, wrap in plastic and refrigerate for two hours. Roll pastry out between two sheets of baking paper to about 3mm thickness and refrigerate for another 15 minutes to firm up again then use to line the tart tin, trim excess pastry.


For the filling, beat butter and caster sugar until pale and fluffy, gradually add eggs one at a time; fold in the flour, almond meal, a pinch of salt and the amaretto. Spread the fig compote over the base of the tart, then spoon over the filling and smooth the top. Arrange the fresh figs on top, cut-side-up (don’t push figs into mixture), and scatter over the flaked almonds. Bake for 50-60 minutes or until golden and set. Cool completely and serve with a dollop of the honeyed ricotta and a dusting of icing sugar.

In a medium saucepan, place the figs, sugar, lemon juice, vanilla and cinnamon and bring to a boil then cook, stirring often, uncovered over a medium-low heat for about 45 minutes until figs have broken down and the compote is thick and dark. Remove cinnamon quill and cool slightly before sealing in sterilised jars. Compote will keep for up to three months.

Fig and almond tart with honeyed ricotta

Fig compote

ingredients

ingredients

method

method

Difficulty Easy

Prep Time 40 mins


Serves 8-10



23

5 granny smith apples, peeled and diced5 pink lady apples, peeled and diced½ tsp cinnamon50 gm unsalted butter¼ cup caster sugar1 tbsp honey1 lemon, finely zested and juiced2 tbsp plain flour2 tbsp cream1 tbsp demerara sugar

Sweet pastry250 gm unsalted butter, softened150gm caster sugar1 egg350 gm plain flour

Thyme salted caramel1 cup (220gm) caster sugar60gm butter 4 sprigs thyme, leaves stripped from stem½ cup cream1 tsp sea salt flakes

For the pastry, beat the butter and sugar until pale and fluffy, add egg and mix, then the flour and beat until just combined. Divide dough in two, one third for the top and two thirds for the base, wrap in plastic and chill for at least 30 minutes.

For the filling, place the apples, cinnamon, butter, sugar, honey, lemon zest and juice into a large saucepan, mix together and cook, stirring occasionally, over medium heat for about 10-12 minutes until apples are tender but retain their shape, add the flour and cook for 1-2 minutes until the juice has thickened, cool.


Roll out pastry for the base and line a 22cm pie tin; refrigerate for 20 minutes. Fill the pie crust with the apple filling. For the lid, break off bits of the remaining pastry and drop onto the apples until you have covered the entire pie. Brush with the cream, sprinkle with demerara sugar and bake for 35-40 minutes until golden.

For the caramel, place the sugar in a heavy-based saucepan over a medium heat, once the sugar starts to dissolve, stir with a spoon and continue to cook until all the sugar has dissolved and turns to a smooth brown caramel. Remove from heat and carefully add the butter, thyme, cream and salt. Stir to combine and set aside to cool before serving generously with the apple pie.

Apple pie with thyme salted caramel

ingredients

method

Difficulty Easy

Prep Time 40 mins


Serves 6-8

(plus resting time)

andico.com.au/falcon/

Documents

Autumn Recipes - Andi-Co Australia Recipes (Email)(1).pdf · Autumn Recipes. I’m Karen ... Easy Prep Time 15 mins Cooking Time ... 1 handful fresh mint leaves, roughly chopped ½