Category: Recipes

Dark Belgian Chocolate Christmas pudding with glazed berries

on by adminin Desserts, Recipes

Difficulty:  Easy
Time:  60 minutes
Serves:   8

Ingredients:

  • 1 x 150g Belgian Chocolate Mousse “Swiss dark” White chocolate can also be used instead.
  • 100ml fresh squeezed orange juice
  • 50ml Grand Marnier ( for alcohol free use 50ml orange juice)
  • 1 x 300ml thickened cream (best quality)
  • 8 Ginger Snap biscuits (Arnott’s)
  • 1 punnet of each fresh berry available totalling 6 punnets
  • 200g liquid glucose
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla
  • 1 x 125g Golden Vanilla Garnishing Pearls
  • Plastic wrap and mini plastic pudding moulds 125ml, plastic piping bag

Method:

  • Make Belgian Chocolate Mousse according to box instructions, substituting water for Grand Marnier and or orange juice.
  • Splash a little water on the insides of the pudding moulds and draw a piece of plastic wrap over each mould, then press down to line the inside. You need to have a good margin on the outside to fold over the top of the pudding.
  • Break the ginger snap biscuits into thumb nail size pieces
  • Pipe the mouse into each mould to half full.
  • Poke 3 or 4 pieces of biscuit into the mousse and pipe in remaining mousse
  • Poke remaining biscuit pieces into the mousse
  • Draw the plastic wrap over the mousse and press down lightly.
  • Refrigerate for at least 24 hours before using

The mousse can be kept refrigerated for the shelf life of the cream of frozen for 2 months.

To present the puddings

  • Place the glucose syrup, vanilla and lemon juice in a bowl and warm in the microwave.
  • Unwrap the puddings and invert onto a serving plate, remove bowl and draw away the plastic wrap
  • Dip each of the cold berries in the glucose syrup and place on the plate
  • Dust with a little icing sugar.
  • Scatter the Golden Vanilla Garnishing Pearls around before presenting.

Avocado with cashew and parmesan crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil.

on by adminin Entrée, Recipes

Difficulty:  Easy
Time:  15 minutes
Serves:   2

Ingredients:

  • 1 large avocado
  • 25g cashew nuts
  • 25gm parmesan cheese
  • 15 g baby rocket leaves
  • 30 ml Euro Style Spiced Beetroot Finishing Vinegar
  • 30 ml Extra Virgin Olive Oil
  • twist of black pepper

Method:

  • Chop cashew nuts to a medium corse texture
  • Grate the parmesan cheese over the cashew and mix lightly
  • Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
  • Cut the avocado in half, remove the stone and peel each half
  • Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
  • While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate. (refer to the image if you are not sure)
  • Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up.
  • Fill the cavity with a nest of rocket leaves.
  • Drizzle the vinegar and oil around the avocado.
  • Use a twist of black pepper on the plate and leaves as a garnish.

Alternatives

  • Add finely sliced prosciutto ham ribbons around the outside of the plate
  • Fill the cavity with the oil and vinegar and scatter the rocket around the plate.
  • Serve with croutons

Cajun BBQ Chicken Wings

on by adminin Main course, Recipes

Ingredients:

  • 12 kg or 1kg Chicken wings note 1kg wing is enough for 2 people
  • 240ml or 20ml per kg olive oil
  • 300g   or 25g per kg Blackened Cajun Spice Mix (NFF product)
  • 1.6 litres or 130ml per kg BBQ Essence (NFF product)                               

Note the recipe can be multiplied or divided as required

Method:

  • Rub wings with the olive oil
  • Fry batches in large pot until light golden.
  • Add BBQ essence and stir until well coated, cover with tight fitting lid and reduce heat to a very low
  • Cook for 30 minutes
  • Remove wings to a bowl
  • The remaining stock needs to be cooked down to form the marinating sauce / glaze
  • Turn up heat and reduce sauce by 50% to a thick coating consistency, stir regularly as the stock is reduced to sauce consistency.
  • Pour sauce over the chicken wings and fold through.
  • Cool and cover, then refrigerate for 24 hours.
  • Spread wings on oiled oven dish. Do not pile the wings on each other.
  • Spoon / baste all the sauce over the wings
  • Sprinkle each wing well with Cajun Spice mix
  • Bake at 180*c for 25 minutes.
  • Serve with steamed rice and Japanese style pickled carrot (easy to make)
  • Prepare for an OMG moment.

Oysters with Habanero Chilli Hot Drops

on by adminin Appetisers, Entrée, Recipes

Difficulty:  Easy
Time:  5 minutes
Serves:   Between 1 and 12

Ingredients:

  • 12 fresh opened oysters
  • 1 x 125g Umami Clam Garnishing Pearls
  • 1 x 100ml bottle Habanero Chilli Hot Drops
  • Cracked black pepper

Method:

  • Loosen each oyster with a spoon
  • Try to keep any liquid in the oyster
  • Rest each oyster on a mound of rock salt or local fresh seaweed
  • Top each with a ¼ teaspoon of Umami Clam Garnishing Pearls
  • Twist a small amount of black pepper over each oyster
  • Place one or two drops of Habanero Chilli Hot Drops on top of the Garnishing Pearls

Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

on by adminin Entrée, Main course, Recipes

Difficulty:  Easy
Time:  10 minutes
Serves:   1

Ingredients:

  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley

Method:

  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.