Weekender Recipe Book Volume Three

8/4/2019 Weekender Recipe Book Volume Three

1/12

presented in conjunction with seasons of the sun

cookbookvolume 3


2/12

IntroductionAs Food Month continues in the weekendermagazine,were delighted to bring you Volume 3 in our series o minionline cookbooks. Presented in conjunction with Seasonso the Sun and the Sunshine Coast Regional Council, the10-pack recipe guides a resh one is being uploadedeach Friday through September aim to showcase the

depth and breadth o our local ood scene, rom growersand producers to manuacturers and more. We hope theyencourage you to buy local, strap on an apron and producesomething wonderul in your kitchen. And remember,you can still read and download Volume 1 and Volume 2through the Sunshine Coast zone o our parent website atquestnews.com.au. Bon appetit!

credits

Editor Lisa Chant

Designers Ruth Stephensen and Laura Wright

Consultant Jaylene Chambers, Sunshine Coast RegionalCouncil senior project ocer economic development

Visit seasonsofthesun.com.au, questnews.com.auand digitaledition.theweekender.com.au


3/12

Bunya nutelaelsp wl m c ck Bu

u buy u u aul lu

inGredients

500g bunya nut meal ater boiling and shelling

1 medium onion

1 small carrot

2 tbsp chopped herbs o your choice

1 tbsp plain our

Salt and mountain pepper to taste

Method

Mince or nely grind bunya nuts in ood processor.Grate the carrot and nely chop the onion. Mix allingredients together and season to taste. Form intosmall patties. Shallow ry at a gentle heat until goldenbrown and crisp on the outside. Tastes extra good riedin macadamia oil.

Cedar Creek Bush Foods, Belli Parksunshinecoastregionalood.com/2011/08/14/cedar-creek-arm-bush-oods/


4/12

Rum macadamia trues

Cocoa Chocolat, Eumundicocoachocolat.com.au

Lu rv m c

cl blv u

ul ly b v

l

inGredients

Makes about 100

1.3kg milk couverture chocolate

2kg milk couverture chocolateor dipping

210g King Island cream

6 tbsp Bundaberg Rum

2kg unsalted Queenslandmacadamia nuts roasted andchopped coarsely

100 small paper cups

Method

Bring cream to boil, add rum and stir.Gently melt 1.3kg milk chocolate and addto cream to make the ganache, stirringgently to incorporate. Leave to cool, coverand rerigerate or our hours. Dust handsin cocoa powder and then, using a smallspoon, scrape ganache and roll into 7g

true balls. Place balls on a baking sheet.Prepare two trays with a baking sheet. Putmacadamia nuts on one sheet. Temper the2kg o chocolate and place in a deep bowl.Drop a true into the tempered chocolateuntil completely coated. Lit out with a

ork and tap on the edge o the bowl toremove drips. Then drop true into themacadamia nuts until it is covered andleave to set (about ve minutes). Usingthe ork, roll the true to the edge o thetray to keep them a round shape. Removetrue and put in a small paper cup.Tip these trues must be covered andstored in the rerigerator. You can also

substitute the milk chocolate or white ordark chocolate.


5/12

Spiced chillicaramel pork flletwith green apple + mint salad

hl By m s hu ckg sl

y mu-g

inGredients

cll ml k

2 pork llets, trimmed osinew

100ml tamarind water

30ml whiskey

200g palm sugar, chopped 50ml sh sauce

25ml dark soy sauce

2 cloves garlic, peeled andcrushed

1 large red chilli, chopped

Zest and juice o 1 lime

al m l

2 tsp palm sugar, chopped

2 tbsp lime juice

2 green apples, skin on andnely shredded

1 cup bean sprouts, toppedand tailed

3 green shallots, trimmedand nely sliced

1 large red chilli, deseededand nely sliced

1 tbsp ginger, peeled andnely shredded

1 cup washed mint leaves

Method

pk

Put tamarind water, whisky,palm sugar, sh and soysauce, garlic, chilli and zest ina saucepan and bring to boil.Reduce to a simmer and cook

until slightly syrupy aboutve minutes. Remove romheat, stir in juice and set aside.When cold, marinate pork inhal the sauce while makingthe salad. Set the rest aside topour over cooked pork.

sl

In a large bowl, combinesugar and juice and stir todissolve sugar. Add remainingingredients, toss gently to mix.

ck v

Heat the barbecue to medium.Grill the pork llet, brushingwith sauce. Take care not toburn and turn oten. This willtake about 20-25 minutes tocook. Rest or 10 minutes. Thenslice into 1cm thick medallionsand transer to a servingplatter. Reheat the remainingsauce and pour over pork.Serve with salad on the side.

Spirit House Cooking School, Yandinaspirithouse.com.au


6/12

Pineapple coconut cake

From Che Laurent Caters For Familiescookbook, Mapletonchefaurent.com.au

Lu Vm, k c

Lu, bu

kg g ,

l lm .

t k f

quk y su c fvu

ig

Makes one 20cm diameter round cake

4 eggs

150g caster or raw sugar

125g sot butter

100g ne coconut

425g pineapple pieces

150g sel-raising our

ig

125g icing sugar

125g sot butter

125g cream cheese

Method

Place eggs and sugar in a bowl and whiskwell. Add sot butter and whisk through.Add coconut and mix well. Add pineapplepieces, including the juice, and mix well

with a spoon. Add our and mix well. Pourinto greased and lined cake tin. Pre-heatoven to 180C and bake or about 20 to 30minutes.

ig

Beat sot butter and cream cheesetogether until light and ufy. Graduallybeat in icing sugar. Spread icing over cold

cake. This is a great cake or the lunch boxor to serve with a cup o tea.


7/12

Warm Gympie Farm goats cheese with black oliveand herb crust, walnut and balsamic dressingp Bll m wl rk @

My y Gym m g

ul g mk buul lm

inGredients

Makes 4

1 Gympie Farm goats cheese

Day old bread

Hal bunch chives

Hal bunch at/Italian parsley

Hal bunch basil

100g pitted kalamata olives 2 eggs

150ml milk

100g plain our

1 Spanish onion (nelychopped)

200g walnut halves

150ml balsamic vinegar

300ml extra virgin olive oilor walnut oil

300g mixed leaves Salt and pepper

Method

G

Cut the cheese log into our equal pieceswith a sharp knie (run the knie underhot water beore every slice to avoid thecheese sticking to it). To make the crumb,blend the bread in a ood processor untilyou have a ne crumb place this into alarge bowl. Finely chop all the herbs andadd to the crumb. Finely chop the pittedolives and add as well. The crumb is nownished. Place the eggs and milk in a bowland whisk. Place the our in a second bowland the nished crumb mix in a third. Coatthe our goats cheese slices in our untilcompletely covered, knock of excess ourand place in the egg mix (make sure thiscompletely covers the goats cheese and no

holes appear). Then place the goats cheesein the crumb mix and cover. Knock ofexcess crumb and put back in the egg mix.Place back in the crumb mix or a secondtime. Make sure you cannot see any cheese(otherwise when you cook the cheese it willmelt through the holes). Keep rerigerateduntil needed.

dg

Place the walnuts on a baking tray and roastin a 180C oven or ve to 10 minutes, oruntil golden brown; be careul as they burnvery quickly. Finely chop the Spanish/redonion and place in a mixing bowl. Whenthe walnuts are toasted, put in a bowl andsmash them with the end o a rolling pinuntil they are broken into small pieces.Place in bowl with the onions. Add the

balsamic vinegar and olive or walnut oil.Season with salt and pepper and whiskuntil combined. All these elements can bemade up in advance the day beore andrerigerated until needed. Place a knobo butter in a thick bottomed rying panwith a dash o vegetable oil on mediumheat. When the butter is oaming, add thegoats cheese and ry until golden brownon all sides. Place in a pre-heated oven orve minutes to heat all the way through.Arrange your salad leaves on the plate,dress with the walnut dressing, top with thegoats cheese and serve.

Wild Rocket @ Mistys, Montvillewildrocket-ood.com.au


8/12

Flourlesschocolate

puddings withstrawberry andbasil salad

dmqu rzz

Gum G

Method

For the basil and strawberry salad, combinebasil, strawberries, icing sugar and orange

juice in a bowl. Toss together and sit in theridge until ready or use. Preheat oven to160C. Grease and our 10 ramekins withbutter and cocoa. I using a spring ormtin, line with aloil and baking paper. Placethe water and sugar into a saucepan and

bring to the boil, stirring to dissolve thesugar. Of the heat add in the butter andchopped chocolate and stir gently to melt

the chocolate. Add in the eggs one by one,whisking as you add each egg, until themixture is thick and glossy. Once the eggshave been whisked in pour the chocolatebatter into the tin and place the tin in a waterbath and cook or 25-30 minutes until slightly

wobbly in the centre. Once cooked, removethe moulds rom the water bath and allowcooling just enough to invert the puddings

rom the moulds. Serve with double creamand basil and strawberry salad.

Gourmet Garden, Palmwoodsgourmetgarden.com

inGredients

Serves 10

2/3 cup water

1 cup sugar

1 cup butter

680g semi or bittersweetchocolate, in small pieces

12 eggs

2/3 cup espresso cofee or youravourite liquor, orange juice orsotened berries

1 tbsp Gourmet Garden basil

500g strawberries, washedand sliced

1 tbsp icing sugar

cup orange juice

Double cream


9/12

Spiced olivemacadamia pilut m m nuklv vly

--umbl mm, m aul Mm sy

inGredients

Serves six

4 tbsp macadamia oil 1 large onion, chopped 200g macadamia halves 400g basmati or long grain rice 2 tsp ground coriander 1 tsp cinnamon 1 tsp safron threads 1 litre (4 cups) boiling chicken stock

using two stock cubes Sea salt akes to taste 1 cup pitted kalamata olives Handul chopped at lea parsley Sumac or lemon juice

Method

Heat macadamia oil in a large saucepan. Add onionand macadamias. Stir oten over low heat or ve

minutes until macadamias lightly brown and onionsotens. Stir in rice until well coated with oil. Pour instock and spices. Return to the boil, cover and simmerundisturbed or 20 minutes or until rice is tender andstock is absorbed. I the rice becomes too dry, stir in-1 cup water. Stir through olives and parsley andseason with salt. Serve with chargrilled chicken skewerssprinkled with sumac or accompany with lemonwedges. Note you could omit the skewers and servewith roast chicken or omit the olives and add ourtablespoons o currants when cooking the rice.

Nutworks, Yandinanutworks.com.au


10/12

Strawberryand rhubarbcrumble

M du m yl e lv

bl m m

mb buul u

inGredients

tg

1 cup our

cup sugar

1 cup oats cup coconut

250g butter, grated

1 tsp cinnamon

Mix with ngertips until crumble consistency

llg

1 bunch rhubarb

1 large punnet strawberries, hulled and cut in hal

1 cup orange juice

cup sugar

Method

To make the topping, crumble the ingredients togetherwith your ngertips until they are crumble consistency.To make the lling chop the rhubarb into roughly1cm pieces and place in ovenware dish. Pour overorange juice and sprinkle over sugar. Cook in the ovenor 10 minutes at 180C. Take out o the oven, placestrawberries on top and then the crumble mixture.Place back in the oven or another 15-20 minutes untilthe topping colours and looks crunchy. Serve with icecream, custard and lashings o cream.

Freestyle Escape, Dulongreestyleescape.com.au


11/12

Grilled bee ribswith orange, mint and cherrytomato salad

Spirit House, Yandinaspirithouse.com.au

inGredientsB

3kg bee short ribs

1 litre coconut cream

2 litres chicken stock

5 lime leaves

1 stem lemongrass

100g ginger

s ll g

100ml sweet chilli sauce

50ml lime juice Fish sauce to taste

rb

3kg braised bee ribs

50ml sweet soy sauce

50ml oil

1 tbsp salt

sl

2 bunches coriander, leaves only

2 bunches mint, leaves only

100g red onion, thinly sliced 100g orange segments

1 punnet cherry tomatoes, cut inhal

50g roasted sesame seeds

50g red chilli, julienned

10g lime lea, julienned

50g ginger, julienned

2 sticks lemongrass, thinly sliced

250ml sweet chilli dressing

MethodB

On a barbecue, char ribs on theoutside to seal meat. In a pot, bringto boil remaining ingredients. Placeribs in a tray and pour liquid on top.Cover tray with oil and put in a pre-heated oven at 200C or 2.5 hours.Then check to see i ribs are tender.They may need another 30 minutes.Take out o tray and cool down ortwo hours beore grilling.

dgCombine sweet chilli sauce and limejuice in a bowl. Add sh sauce a littleat a time, tasting as you go. It shouldtaste sweet, sour and a little salty.

rb

Preheat barbecue to medium. In abowl, place ribs and coat with sweetsoy, oil and salt. Place on barbecueand slowly grill, turning every sooten to get them charred all over.

sl

In another bowl add coriander,mint, orange segments, onion,cherry tomatoes, hal the sesameseeds, chilli, lime leaves, ginger andlemongrass. Mix well then toss withsome o the sweet chilli dressing.

sv

Place ribs on a platter and dress withletover dressing. Gently place saladall over the ribs, sprinkle the rest othe sesame seeds over the top and

then serve.

hl By m s hu v u bbu l


12/12

Asparagus withlemon saucea sym m symly t G t B tu

mb l gu lm

inGredients

Serves six as a side dish

1 tbsp Flora Light margarine

1 tbsp plain our

1 cup evaporated light milk

2 tbsp lemon juice

tsp salt-reduced vegetable stock powder

Pinch o dried tarragon

2 bunches resh asparagus

Method

Melt margarine in a medium-size saucepan, addour and mix together. Gradually add in milk (using awhisk to avoid lumps). Add lemon juice, stock powderand tarragon and leave to one side while preparingasparagus. Cut 3cm of the ends o the asparagusspears and throw ends away. Place the spears inmicrowave with a little water or about our minutesor cook until rm but tender. Drain. Pour sauce overasparagus and serve.

From Symply Too Good To Be True Book 3, Buddinasymplytoogood.com.au

Documents

Weekender Recipe Book Volume Three