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Cumin Spiced Beetroot & Red Onion Salad

Served with Raita

ENTRÉE

Method

1 Cut beetroot into wedges and set aside in a bowl.

2 Heat the olive oil in a small frying pan set over medium heat.

3 Add cumin seeds and cook for about 30 seconds or until fragrant and starting to pop.

4 Pour warm oil and cumin seeds over the beets.

5 In a separate bowl add onion, lemon juice and zest, toasted walnuts and ¼ cup each of the fresh herbs and toss to combine. Season to taste with salt and pepper.

6 Mix yoghurt and tahini in a bowl and season with salt and pepper.

7 Place yoghurt and tahini on the serving plate, top with the beetroot salad, then the dressing and finish with the remaining ¼ cup each of fresh herbs.

8 Serve at room temperature.

The beet mixture and yoghurt mixture will keep, refrigerated in an airtight container, up to a day ahead of time. Prepare herbs and dressing just before serving.

Serve individually or on a share platter.

Serves 4 (Double for 8)

Preparation time: 10 mins Cooking time: 5 to 10 mins

Equipment needed• 3 x bowls• Frying pan• Sharp knife

Ingredients• 250g beetroot peeled, cooked,

ready to eat packet • 2 tablespoons olive oil • 1 teaspoon whole cumin seeds • 2/3 cup (150g) plain Greek yogurt • 1 tablespoon tahini • ¼ cup each fresh dill, basil, mint,

roughly torn• Salt and black pepper to taste

Dressing• 1 small red onion, thinly sliced • 1 tablespoon of lemon juice and zest

of one lemon• ¼ cup each fresh dill, basil, mint,

roughly torn• ½ cup walnuts, toasted (toast in oven

for 5 to 10 minutes at 190 degrees (170 degrees if using a fan forced oven))

Madras CurryBarramundi, Chicken or Roasted Pumpkin options

MAIN


Preparation time: 10 minsCooking time: 30 mins

Equipment needed• Heavy based large pot

(such as a casserole or stew pot)• Baking paper• Muslin cloth or Chux• Large bowl• Baking tray

IngredientsCurry • 6 pieces green cardamom • 1 cinnamon stick • 3 cloves • 3 tablespoons vegetable oil• 2 tablespoon mustard seeds • 1 bunch curry leaves, picked from the stem• 2shallots,slicedfinely• 2 tablespoons garlic paste or

5 cloves minced• 2 teaspoons turmeric• Cracked pepper• 1 teaspoon salt • 2mediumgreenchillies,finelychopped• 250ml coconut milk

Fish or Chicken or Pumpkin• 500gbarramundifillets,skinoffand

deboned or 500g chicken tenderloins or 600g pumpkin sliced into wedges

Marinade:• 2 lemons, juiced • 2 tablespoons garlic paste or 5 cloves minced • 3 tablespoons oil• 1 teaspoon salt• 2 tablespoons butter• 1 tablespoon chilli powder (optional)

To serve • 2 cups basmati rice, cooked • 1 cucumber, diced• 250g cherry tomatoes, halved • 50g desiccated coconut• Pomegranate seeds to garnish

Method

1 Tie whole spices (cinnamon, cardamon, cloves) in a piece of muslin cloth (or Chux) and set aside.

2 In a casserole or stew pot add 3 tablespoons oil and place on medium heat and allow to get hot.

3 Add in mustard seeds and curry leaves, cook for 30 seconds. Be careful as the oil may splutter.

4 Add shallots and sauté for 7 minutes until soft and translucent.

5 Add the whole spices in cloth with 2 tablespoons garlic paste, salt, green chillies, coconut milk, turmeric and cracked pepper, stir to combine.

6 Bring to a simmer then cover and allow to simmer for 30 minutes. This will slightly thicken. Remove muslin cloth with spices in it. (Optional – blend curry to a smooth consistency.) Set aside once done.

7 In a large bowl make the marinade by adding 2 tablespoons garlic paste, lemon juice, 3 tablespoons oil, chilli powder (optional), 1 teaspoon of salt and 2 tablespoons of butter and mix to combine.

8 If using fish, add fish to the marinade and toss to coat.

9 Take 3-4 pieces of fish and wrap in baking paper, like you would with a sandwich, side by side in one even layer. Repeat until complete.

10 Before you are ready to eat, preheat oven to 180 degrees (160 degrees fan forced) and bake fish on baking tray until cooked (approximately 10 minutes).

Note-Ifusingpumpkininsteadoffish,coatinthemarinade,and place wedges on a baking tray in oven at 180 degrees. Roast on each side for 12 minutes or until slightly caramelised on the edges and tender if poking with a fork.Note-Ifusingchickentenderloinsinsteadoffish,coatinthemarinade, and place on a baking tray in oven at 180 degrees. Roast on each side for 7 minutes or until juices run clear and golden.

11 To serve, place curry on the serving plate, top with fish or baked pumpkin or chicken and sprinkle with coconut, pomegranate, cucumber and tomato and serve with rice.

DESSERT

Method

1 To make coffee syrup add sugar, water, espresso coffee and cardamom powder into a small deep pot and cook until sugar has dissolved (5 minutes).

2 Take off the heat, add rose water and set aside.

3 Add dry ingredients for Gulab Jamun into a bowl, add lemon juice and ghee (or butter) and bring together with a spoon, slowly add milk, kneading for about 30 seconds until you form a smooth soft dough.

4 Grease your hands with extra virgin olive oil and divide mixture into 10 small balls making sure they have no cracks. This is very important as they will crack when frying. Serving is two per person, make an extra two to ensure cooked through.

5 In a large deep pot, heat vegetable oil for frying to 160 degrees. You can test this by dropping a small piece of the dough into the oil, you should see bubbles forming around the dough and it will rise quickly to the top of the oil when it is the correct temperature. If not, wait another minute or so for the oil to hit the temperature. You’ll need enough oil to completely cover the balls.

6 Place all balls in the large pot and reduce heat to low.

7 Fry for about 2 minutes or until golden brown, remove with tongs and set aside to cool and rest for an hour or until ready to serve.

8 In a separate bowl add your coffee syrup and place in your cooked balls for approximately 5 minutes (coffee syrup can be lukewarm).

9 To serve place 2 Gulab Jamun per plate, drizzle with coffee syrup and a dollop of Mascarpone, and sprinkle with shaved chocolate.


Preparation time: 10 mins Cooking time: 5 mins Resting time: 1 hour

Equipment needed• Small pot• Large pot• 2 x bowls• Tongs• Spoon

IngredientsGulab Jamun• ½ cup milk powder • ¼cupall-purposeflour• 1 tablespoon semolina • ¼ teaspoon baking soda • 1 teaspoon lemon juice • 1 teaspoon ghee or unsalted butter • ¼ cup milk, warm • Vegetable oil for frying• Extra Virgin Olive oil for greasing hands

Coffee Syrup• 1 cup granulated or caster sugar • 1 cup water• 1 cup freshly brewed espresso coffee

(or instant coffee if you don’t have an espresso machine)

• ½ teaspoon cardamom powder• 1 teaspoon rose water

To serve • 200g Mascarpone• One block of chocolate shaved with

a vegetable peeler

Tiramisu Gulab JamunIndian Doughnuts

Ingredients List TIRAMISU GULAB JAMUN

Serves 4(Double for 8)

IngredientsGulab Jamun• ½ cup milk powder • ¼cupall-purposeflour• 1 tablespoon semolina • ¼ teaspoon baking soda • 1 teaspoon lemon juice • 1 teaspoon ghee or unsalted

butter • ¼ cup milk, warm • Vegetable oil for frying• Extra Virgin Olive oil for greasing

hands

Coffee Syrup• 1 cup granulated or caster sugar • 1 cup water• 1 cup freshly brewed espresso

coffee (or instant coffee if you don’t have an espresso machine)

• ½ teaspoon cardamom powder• 1 teaspoon rose water

To serve • 200g Mascarpone• One block of chocolate shaved

with a vegetable peeler

CUMIN SPICED BEETROOT & RED ONION SALAD WITH RAITA


IngredientsSalad• 250g beetroot peeled, cooked,

ready to eat packet • 2 tablespoons olive oil • 1 teaspoon whole cumin seeds • 2/3 cup (150g) plain Greek

yogurt • 1 tablespoon tahini • ¼ cup each fresh dill, basil, mint,

roughly torn• Salt and black pepper to taste

Dressing• 1 small red onion, thinly sliced • 1 tablespoon of lemon juice and

zest of one lemon• ¼ cup each fresh dill, basil, mint,

roughly torn• ½ cup walnuts, toasted (toast in

oven for 5 to 10 minutes at 190 degrees (170 degrees for fan forced))

MADRAS CURRY WITH BARRAMUNDI, CHICKEN OR ROAST PUMPKIN OPTIONS


IngredientsCurry • 6 pieces green cardamom • 1 cinnamon stick • 3 cloves • 3 tablespoons vegetable oil• 2 tablespoon mustard seeds • 1 bunch curry leaves, picked from

the stem• 2shallots,slicedfinely• 2 tablespoons garlic paste or 5 cloves

minced• 2 teaspoons turmeric• Cracked pepper• 1 teaspoon salt • 2mediumgreenchillies,finelychopped• 250ml coconut milk

Fish or Chicken or Pumpkin• 500gbarramundifillets,skinoffand

deboned or 500g chicken tenderloins or 600g pumpkin sliced into wedges

Marinade• 2 lemons, juiced • 2 tablespoons garlic paste or 5 cloves minced • 3 tablespoons oil• 1 teaspoon salt• 2 tablespoons butter• 1 tablespoon chilli powder (optional)

To serve • 2 cups basmati rice, cooked • 1 cucumber, diced• 250g cherry tomatoes, halved • 50g desiccated coconut• Pomegranate seeds to garnish

ENTRÉE

Cumin Spiced Beetroot and Red Onion Salad

Served with Yoghurt Raita

MAIN

Madras Curry

DESSERT

Tiramisu Gulab Jamun

Indian Doughnuts

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MenuENTRÉE



MAIN

Madras Curry

DESSERT


Indian Doughnuts



MenuENTRÉE



MAIN

Madras Curry

DESSERT


Indian Doughnuts



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