village bitesresidentcook book

Welcome to our Village Bites cookbook! What is Village Bites, you ask? Well, we’ll tell you. Campus Living Villages set out to find the five most en-thusiastic and creative young cooks in our Village kitchens for our #VillageBites campaign.

Village Bites was created with our Village resi-dents in mind, and shows current and incoming students that cooking with flavour, healthy and affordable ingredients is as easy as 1, 2, 3! With that, we opened up a national competition inviting our current residents to submit their go-to dish that they prepare in the kitchen. These culinary creations had to be inventive, healthy, affordable and generally easy to prepare.

Using the hashtag #VillageBites, we partnered up with our good friend, Jimmy Wong, from Master-chef, to find our top five Village contestants!

After scouring Instagram and Facebook for the most creative submissions, we settled on our top five contestants and flew them to Sydney from every corner of the country.

contents introducing Village Bites!Maren, Catherine, Melissa, Yoga and Amy travelled to Sydney to meet with Jimmy and go head to head in a cook-off for the top prize: a $1000 cheque and a featured position in this cookbook! You can watch all of the action from the cook-off here!

We had so much fun creating this cookbook with the help of Jimmy and our five talented Village contestants! In here you will find featured culi-nary creations from our celebrity chef, Jimmy, our national winner, Maren, and the other contestants. We hope that by reading this book you will take away some new skills and add your own flair to them in the kitchen!

Get cooking and share your creations with us! #VillageBites

introducing Village Bites! 03

Jimmy Wong's Recipes

breakfast cheese brioche 05breakfast potato hash 06crispy asian pork salad 09tagliatelle with speck & brussel sprout pangrattato 10prawn, fennel & apple salad 13

Finalist's Recipes

mexican omelette with avocado dressing & lime 14scotch fillet, red wine reduction & baked potato salad 17chicken skewers with carroty couscous 18one-pot chicken & potato curry 21pan fried salmon with garden salad 22

3

Ingredients

Cheese brioche4 brioche buns1 tbsp butterhandful grated parmesanhandful grated cheddar/tasty cheese

Guacamole1 avocado1 tsp lemon juice1 tsp virgin olive oilpinch sea salt1/4tsp cumin (optional)

Other ingredients300g finely shaved honey ham4 eggskewpi

Method

To make the cheese brioche, heat the large pan and melt the butter in the pan. Place the buns flat side down and toast. You may need to repeat this depending on the size of your pan. Once done, place a small handful of the combined grated cheese onto the hot pan and place the bun over the top. Once melted, remove and set aside.

To make guacamole, place the avocado, lemon juice, virgin olive oil, and salt into a mortar and pestle and grind to a coarse gaucamole. Cumin can be added for a more authentic flavour.

To prepare the eggs, add a teaspoon of virgin olive oil to the pan and break the eggs into the pan. Fry for 2 minutes. You may flip the egg over if you like to have the eggs more well done. Careful that you do not break the yolk!

To serve, place the guacamole onto the cheese brioche, place the shaved ham on the guacamole, then your egg and a squeeze of kewpi. Place the top of the bun on and serve immediately.

Specialist Equipment

mortar and pestlelarge pan

Serves 4

5

breakfast cheese brioche

Jimmy WongMasterchef Contestant

Ingredients

Potatoes1kg russet potatoes50g buttervirgin olive oilpinch of salt

Asparagus1 bunch asparagus (8 pieces)1 tsp virgin olive oil1 lemonPinch of salt

Other ingredients8 slices prosciuttoCrème fraîche4 eggs1 tbsp white vinegar

Method

To make the potato hash, peel and grate the potatoes. Place the grated potatoes into a cloth and squeeze all the water out of the potato. Make sure you use a little force. Place dry potatoes into a bowl and season with salt. In a hot pan, place the butter and a healthy amount of virgin olive oil into a hot pan and spread an even layer. Do not move the potato until it is golden brown, then flip to cook the other side. Repeat until all the potatoes are cooked. To prepare the asparagus, chop the ends off and place into a pot of salted boiling water for 1 minute. Once done, quickly place them into a large bowl with water and ice. When asparagus is cooled, remove and dress with virgin olive oil, lemon juice and salt.

To poach the eggs, have a deep pot of boiling water ready, place the vinegar into the water. Place an egg into a small bowl one at a time. Using the slotted spoon, swirl the water to create a cortex in the centre, then carefully drop the egg into the centre at a low height. Allow to cook for 2 minutes and then remove. Repeat the process with the rest of the eggs.

To serve, dish out the potato hash, then place the slices of prosciutto to the side. Place 1 tbsp of Crème fraîche and place the asparagus over the centre. Carefully lift the poached egg onto the plate and serve.

Specialist Equipment

large piece of muslin cloth or chuxbox graterslotted spoon

Serves 4

6

breakfast potato hash

Jimmy WongMasterchef Contestant

Ingredients

Asian pork chops4x pork chops on the bone2 tbsp light soy sauce1 tbsp Xiao Xin wine1/2 tsp sesame oil1 tsp fish sauce1x coriander powder1 tsp lemongrass powder1/2 tsp coriander powder1 star anise2 cloves of garlic1 tbsp ginger1 tbsp canola oilpinch of white pepper1 tsp corn starch + extra for frying

Broccolini + Asian green salad4 stalks of broccolini1 bag of Asian salad greens1 avocado50g almond slivers

Method

To make the Asian pork, first prepare and dry the pork chops. In a food blender, add all other ingredients and blend. Coat pork chops evenly and cover. Let rest for 1 hour in the fridge. Prior to cooking, place the remainder of the corn starch in a flat dish. Place 1 and a 1/2 cups of canola oil in a deep pan for shallow frying. Oil should be around 180°C.

Roll the pork in the corn starch and coat evenly, shake off the excess and place in pan for frying. Ensure that the pork is thoroughly cooked (approx 8 mins), repeat for remainder of the pork chops.

To make broccolini, blanch the broccolini in boiling water (1 minute) and then into a cold water bath. Dry and coat in olive oil and season with salt. You can sear the broccolini on a bbq or pan to give it a deeper flavour.

To make the salad, firstly prepare the salad dressing. In a small bowl, add 2 tbsp canola oil, 1 tbsp lemon juice, 3 drops of sesame oil and mix thoroughly. Salt and pepper to taste.

Now toast the almond slivers in a pan until golden brown. Cut up the avocado into small pieces. In a large glass salad bowl, add the salad mix, broccolini, almonds, avocado and dressing. Gently mix.

To serve, place the salad in the centre of the plate, finally adding your crispy Asian pork and serve immediately.

Serves 4

9

crispy asian pork salad

Jimmy WongMasterchef Contestant

Ingredients

Tagliatelle2 cloves of garlic1 slice of anchovy1 tsp lemon juice1 tbsp virgin olive oil1 tsp unsalted butterreserved pasta watersalt & pepper to taste

Speck & Brussel Sprout Pangrattato3 rashers of speck120gm brussel sprouts (fine slice)2 shallots (finely chopped)2 cloves of garlic (finely chopped)1/2 tsp chilli flakes1 tbsp drained capers (chopped)1/2 cup panko crumbs2 tbsp chopped parsley & thyme

Shaved parmesan to finish

Method

To prepare the tagliatelle, fill 3/4 of a large pot with water and bring to boil. Once boiling add a generous amount of salt. When pangrattato mix is ready, place the tagliatelle into water and move around to avoid clumping of the pasta. Check the pasta is al dente at around 5 minutes by tasting it - it should have a firm texture. Do not throw away the pasta water as this will be used to loosen the pasta.

Heat pan up with some virgin olive oil. Put finely chopped garlic, anchovy and chilli flakes and stir for 1 minute. Add butter, melt and quickly place the tagliatelle into the pan. Salt and pepper to taste. Adding 1/4 cup of the reserved pasta water.

To make speck & brussel sprout pangrattato, Place virgin olive oil in a large pan. Once heated add the finely chopped shallots and chopped speck. Once it starts to get golden add the garlic, brussel sprouts, lemon zest, chilli flakes and capers and stir for 1 minute.

Finally, adding the panko crumb and herbs and toast for another minute, ensuring that you continuously stir to avoid burning and to make sure the mix is well combined and well toasted. Remove from heat.

To serve, twirl the pasta with large thin tongs/tweezers or chopsticks and place in the centre of a warm plate. Scatter the pangrattato on top. Sprinkle a generous amount of shaved parmesan. Garnish with finely chopped flat leaf parsley. Serve immediately.

Specialist Equipment

fine microplanelarge tweezers/chopsticks

Serves 2

10

tagliatelle with speck & brussel sprout pangrattato

Jimmy WongMasterchef Contestant

Village Bites competition

recipe

Ingredients

Prawns400g large prawns1 tsp Yuzukoshō paste1 tbsp olive oil1/2 tsp lemon juice/yuzupinch of sea salt

Avocado (for prawns)1 ripe avocado1/2 tsp lemon juice1/2 tsp wasabipinch of sea salt

Fennel and apple salad1 green apple1 large fennel bulb50g walnuts1 tbsp virgin olive oil1 tsp lemon juicecontinental parsley choppedchopped dill

Garnish (optional)12 nasturtium leavesedible flowers (ie. snap dragons, pansies)kewpi (Japanese mayonnaise)

Method

To make the prawns, prepare and butterfly them, remembering to remove the poo shoots. In a bowl combine the Yuzukoshō, olive oil, lemon juice and sea salt. Marinate the prawns for 15 minutes. Sear the prawns quickly on a hot pan for no more than 2 minutes (the prawns should be done). Leave to cool on a plate. Prior to serving, pipe on the avocado paste (see below for recipe) and kewpi, before searing with a blowtorch on a metal plate (optional).

To make the avocado paste, put the avocado, lemon juice, wasabi and sea salt in a mortar and pestle. Grind to a fine paste, pass through a sieve and then into a piping bag (you can use a sandwich bag if a piping bag is not available).

For the salad, using a Japanese mandolin on fine setting (or simply cut finely with a sharp knife), slice the fennel and apple into a bowl. Chop approx 1 tablespoon of parsley and dill and place into the bowl. Drizzle the lemon juice, virgin olive oil and salt and mix. Finally, add the whole walnuts.

To serve, place the salad onto the centre of the plate. Place the seared prawns over the salad, dress with a little more olive oil and garnish with nasturtiums and flowers. Serve immediately.

Specialist Equipment

blow torchjapanese mandolin

13

prawn, fennel & apple salad

Jimmy WongMasterchef Contestant

Ingredients

1 ripe avocado3 limes1 handful fresh coriander3 tbsp natural yoghurt1 red onion 1 carrot1/2 white or green cabbage1 fresh red chilli 8 large eggs60g cheddar cheesesalt & pepper

Method

Squeeze flesh of avocado into a blender and discard the stone and skin. Squeeze 2 limes and add juice, yoghurt, coriander stalks and a dash of oil. Spin until smooth, season.

Peel your carrot and onion then grate. Finely slice the cabbage and chilli, then add everything into a large bowl. Add most of your coriander leaves then pour avocado dressing over the top. Toss well. Season to your preferences. Whisk eggs with a splash of water and pinch of salt and pepper.

Heat a drizzle of oil in a pan over medium-low heat. Once hot add a quarter of your egg mixture, then grate over a quarter of cheese and allow to melt. Cook omelette gently until soft and smooth. This should take just under 2 minutes.

Slide omelette onto a plate and add a quarter of the avocado slaw. Gently fold the sides and roll over. Serve with a wedge of lime and garnish with coriander leaves. Repeat until all of the slaw mixture is gone!

Serves 4

maren lyseGriffith University Village

14

mexican omelette with avocado dressing & lime

Village Bitesnational winner!

Ingredients

beef scotch fillet 5 tbsp balsamic vinegar 1-2 tbsp brown sugar 1 tbsp finely chopped parsley jacket potato italian herbsolive oil salt black pepper

Method

Preheat oven to 200°C. Wash potato and pat dry. Season with olive oil, salt, pepper and Italian herbs. Bake for 50-60 minutes until tender.

Heat up a pan on medium heat with olive oil. Season both sides of the scotch fillet with salt and black pepper. Sear steak for 3.5 mins on each side until medium-rare. Remove from pan and let rest for at least 5 mins.

Add balsamic vinegar, parsley and brown sugar into the same pan and let it reduce until thickened. Reserved steak juice can be added to enhance flavour of the glaze. Pour glaze over steak. Serve with baked potato and salad for a balanced meal!

Serves 1

melissa teeSydney University Village

17

scotch fillet with balsamic glaze & baked potato

Ingredients

Chicken skewers2 tbsp olive oil1 tsp sumac1/2 lemon (juiced)2 crushed garlic cloves3 thyme sprigs1 tsp chilli flakes4 chicken breasts1 onion (thin wedges)1 capsicum (diced)

Couscous3 carrots (grated)200g couscous1 cube of vegetable stock1 tsp chilli flakeshandful of mint leaves

Yoghurt2 tbsp tahini paste2 tbsp natural yoghurt1 garlic clove (crushed)1/2 lemon juice

Options- switch the chicken for prawns- can add cherry tomatoes to the chicken skewers- garnish with spring onions

Method

Heat olive oil in a pan and add carrots. Season with a pinch of salt and pepper and cook for 3 minutes until tender. Dissolve vegetable stock cube in 400ml of hot water.

Set aside in bowl and pour in couscous along with 400ml of hot vegetable stock water. Add chilli flakes and cover with cling wrap for 10 minutes, or until all the water has been absorbed and the couscous is tender.

Slice chicken into chunks and place in freezer bag. Place olive oil, sumac, juice of ½ lemon, garlic, lime and chilli flakes into bag and season. Marinate for 10 minutes. (Tip: marinate as ahead of time as you like, the flavours will come through more!).

Thread the onions, capsicum, and chicken onto skewers and place under grill until chicken is cooked through properly.

Mix the tahini, yoghurt, garlic and lemon juice to make sauce. Fold mint leaves through couscous, transfer to a plate and place skewers on top. Drizzle over any leftover juice from the grill, and serve with a dollop of yoghurt sauce.

Serves 2

amy dayRMIT Village

18

chicken skewers with carroty couscous

Ingredients

2 tbsp olive oil 2 large onions (diced) 1 tbsp ginger-garlic paste 2 large tomatoes (diced) 1 teaspoon cayenne pepper, or more to taste 2 tbsp curry powder 1 tspgaram masala 1 tsp ground turmeric 1 tsp ground cumin 2 skinless chicken breast (diced) 2 chicken thighs bone on (optional)2 large potatoes (diced) 1 cup chicken stock1 pinch of salt , or more to taste2 green chillies - optional 4 curry leaves - optional

Method

Heat the olive oil in a large pot over medium-high heat. Cook onions, stirring occasionally, for 5 minutes or unti translucent.

Add the ginger-garlic paste, green chillies and curry leaves cook for 5 minutes.

Reduce heat to medium; sstir in tomatoes and cook for 5-10 minutes, or until tomatoes are pulpy.

Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir for another 5 minutes.

Add the chicken and potatoes to the pot; let simmer and stir occasionally until chicken is cooked through.

Add the chicken stock and salt according to your taste. Lower to medium-heat and close the lid. Let simmer for another 20 minutes.

Serve with rice and your choice of vanilla yogurt on the side.

Serves 4

yoga kalimuthuECU Village Mt Lawley

21

one-pot chicken & potato curry

Ingredients

1 salmon fillet 1 tbsp olive oil 1 tsp mustard seeds 1 tbsp orange juice 1 tsp lemon juice handful baby spinachcherry tomatoes ½ cucumber salt and pepper

Method

Season salmon fillet with a pinch of salt and pepper

Heat large-non stick frying pan over medium-high heat and add olive oil.

Add salmon, and cook for 4-5 minutes on one side.

Turn, cook and cover for 4-5 minutes or until the salmon is crispy.

To prepare salad, slice cucumber and cherry tomatoes and place into small bowl, then add spinach.

Mix mustard seeds, lemon and orange juice in a small bowl to make a dressing.

Drizzle dressing over salad and toss. Place on plate, then place salmon fillet(s) on top. Serve.

Serves 1-2

catherine yapUniversity of Canberra Village

22

pan fried salmon with garden salad

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