Homemade Recipes

	NEW - Valentines Romeo Salad

---

	Prawns wrapped in Prosciutto with Mango Chutney & a Fresh Seasonal Summer Salad.

	Red Wine-Marinated Kangaroo Steak

	History of the Lady Lamington (original recipe)

---

Recipe: Home Made Muesli Bars (18 portions)
 
Its that time a year again, and students are coming into the study and exam period of the year. Start with a double dose of oats and roll you're way to a heart-healthy and tasty snack to help munch your way through your study and the day!
 
I created this recipe to help stimulate the brain and body before students lectures or exams, to include slow releasing high energy food and low GI to gain more focus an productivity when learning and undertaking study. These muesli bars are significantly lower in fat and total carbohydrate than the ones sold commercially. They are also low in sodium, which is important for healthy blood pressure.

Menu Legend: V = vegetarian / GF = gluten free optional Shelf Life: 7 days Estimated Total Cost of Recipe: $13.60 Super Market: Coles Ingredients   400gr Coles Market Place Trail Mix 250ml honey 1 cup raw sugar 250gr unsalted butter 3.5 cups of rolled oats 2tbsp pea nut butter (optional)

Method

• Preheat oven to 180 degrees, then grease and line a medium oven tray with baking paper (mine is 31cm x 22cm)
• Combine honey, raw sugar & butter in a saucepan over medium heat, cook stirring for 2-3 minutes until bubbly and the syrup slightly thickens. Remove from heat.
• Combine remaining ingredients into the saucepan and fold through until consistent texture.
• Spoon mixture into baking tray with wooden spoon and press down on surface until settled flat.
• Bake in oven for 15-20 minutes at 180 degrees until Golden Brown.
• Cool at room temperature then refrigerate until well chilled and cut into 18 portions (about 3cm x 8cm) Wrap in aluminum foil and store below room temperature in pantry cupboard.

Note: To make these muesli bars Gluten Free, use 3 cups of crushed cornflakes and 2 cups of rice bubbles instead of the rolled oats.

---

Recipe: Melbourne Cup day Burgers (6 portions)

I was trying to think the other day what would be a great cheep eat for the boys so I came up with some awesome hamburgers for Melbourne cup day. I shop at Coles super market and love going there after 5pm. Why? because I know when I go to the meat, poultry and fish section that after 4pm Coles mark down there produce some times a third of the retail price.

Menu Legend: GF = gluten free optional Shelf Life: meat 4 days in fridge or freezer 3 months Estimated Total Cost of Recipe: $10.79c Super Market: Coles Ingredients 500 gr Coles 3 star mince 1 Brown Onion 1 Coss lettuce 1 Coles beetroot canned 1 Field grown tomato 1 Kraft light singles 99% fat free cheese 1 Coles white round bun 6 pack 1 egg

Method

• Preheat oven to 180 degrees.
• In a medium bowl place your Coles 3 star mince, 1 whole egg, salt & pepper.
• Chop your onion into small dice, sweat in a medium saucepan on a medium heat until golden brown in color, then add onion to bowl of ingredients.
• Mix all ingredients together in the bowl with a spoon until all protein from egg and mince is combine consistently, then roll into 6 equal gluten free burger patties.
• In a medium saucepan, place a splash of cooking oil and cook burger patties all the way through until golden brown, remove.
• Prepare all your veggies, first slice your tomato into circles, chop your lettuce into 2 halves disposing of the core, open tin of beetroot, unwrap cheese slices.
• Cut bun rolls into half and toast in oven at 180 degrees for 6 to 10 minutes until toasted.
• To build burger, bun bottom, lettuce, tomato, cheese, beetroot, burger, cheese, bun top

Note:To make this recipe Gluten Free, just purchase gluten free bread from Coles supermarket - Burger patties are gluten free

---

Recipe: Poached eggs with smoked Tasmania salmon and hollandaise sauce.

Ingredients

Poached egg;

• 50 ml white wine vinegar
• 2 Eggs

Hollandaise sauce;

• 70 ml white wine vinegar
• 70 ml fresh orange juice
• 2 sliced shallots
• 10 white peppercorns
• 325 g Butter to make 250 ml clarified butter
• 3 egg yolks
• 1/4 bunch dill

To serve

• 2 English muffins
• 2 Slices smoked salmon
• Salt & Pepper

Method

Poached egg;

• Half fill a small to medium pot with cold water. Bring water to the boil and add the vinegar. Reduce to a simmer with a gentle rise of bubbles.

• One by one crack the eggs into the pot, ‘swirling’ the water gently with a spoon.

• Poach the eggs for 2–3 minutes until cooked. The whites should be set but the yolk still soft and runny. Lift each egg out with a slotted spoon.

Hollandaise sauce;

• Put the vinegar, the fresh orange juice, shallots and peppercorns into a saucepan and reduce the liquid by two thirds. Strain the liquid into a glass bowl. This is called the reduction.

• Melt the butter on a gentle heat in a separate pot. Remove from heat and allow it to settle away. Skim the surface until only a clear liquid remains. This is called clarified butter.

• Place a round-bottomed bowl over a pot of steaming water. Add the egg yolks and 1 ½ tbs of the reduction.

• Beat the mixture over the heat until the yolks form a thick pale mass without lumps.

• Remove from the heat and whisk vigorously, adding enough clarified butter to make the sauce thick and creamy.

• Last add your fresh chopped dill to the sauce

To serve

• Toast the muffins and place a slice of Smoked Tasmanian Salmon onto each one.

• Place the hot poached egg onto the Salmon and spoon over the orange & dill hollandaise sauce. Serve immediately.

---

Recipe: Eggs Neptune with local Queensland spanner crab served between a hot English muffin.
 
Ingredients
 
Poached egg;

• 50 ml white wine vinegar
• 2 Eggs
  

Hollandaise sauce;

• 140 ml white wine vinegar
• 2 sliced shallots
• 10 white peppercorns
• 325 g Butter to make 250 ml clarified butter
• 3 egg yolks
• Chili flakes (optional)
  

To serve

• 2 English muffins
• 200 g Queensland spanner crab
• cracked salt & pepper
  

Method
 
Poached egg;

• Half fill a small to medium pot with cold water. Bring water to the boil and add the vinegar. Reduce to a simmer with a gentle rise of bubbles.

• One by one crack the eggs into the pot, ‘swirling’ the water gently with a spoon.

• Poach the eggs for 2–3 minutes until cooked. The whites should be set but the yolk still soft and runny. Lift each egg out with a slotted spoon.

Hollandaise sauce;

• Put the vinegar, shallots and peppercorns into a saucepan and reduce the liquid by two thirds. Strain the liquid into a glass bowl. This is called the reduction.

• Melt the butter on a gentle heat in a separate pot. Remove from heat and allow it to settle away. Skim the surface until only a clear liquid remains. This is called clarified butter.

• Place a round-bottomed bowl over a pot of steaming water. Add the egg yolks and 1 ½ tbs of the reduction.

• Beat the mixture over the heat until the yolks form a thick pale mass without lumps.

• Remove from the heat and whisk vigorously, adding enough clarified butter to make the sauce thick and creamy.
  

Crab mix;

• In a medium saucepan, place 1 tbs of cooking oil and then bring pan to a medium heat.

• Put your crab mix into the saucepan and stir and saute with a wooden spoon until flesh is cooked through white.

• Remove from heat and season to taste, add a pinch of chili flakes for a little kick (optional)
  

To serve

• Toast the muffins and place a generous spoon of the Local Queensland Spanner Crab mix onto each one.

• Place the hot poached egg onto the Crab and spoon over the Hollandaise sauce. Serve immediately.

---

Recipe: Home made fresh Italian pasta inspired by Celebrity Chef Jamie Oliver with a Outback Matty twist.
 
Ingredients
 
Home Made Pasta;

• 500 g 00-Flour
• 4 whole eggs
• 4 egg yolks

• 5 ml olive oil
• pinch of salt
  

Pasta Sauce;

• 1/2 bunch baby carrots, shaved with a peeler, refresh in ice water for a crispy crunch
• 1/2 zucchini, diced 2cm squares
• 200 g tomato paste
• 40 ml (2 tbs) olive oil
• 1 small onion, peeled, finely chopped
• 1 garlic clove, crushed
• 2 tsp tomato paste
• 410 g can crushed tomatoes
• 1 tsp dried mixed herbs
• 1/4 bunch parsley
  

Method

Home Made Pasta;

• In a large bowl add the 00-Flour, make a well in the centre of the flour.

• In a separate bowl crack the 4 eggs and 4 egg yolks and mix with a fork until consistent texture.

• Then add your eggs to the flour, add the olive oil and pinch of salt.

• Mix ingredients with a spoon until combine.

• Need and roll pasta dough on the table bench for 10 minutes until you have a rich yellow silky consistency dough ball. I use a little flour on my hands and the table bench so the dough does not stick!

• Rest pasta dough at room temperature for 20 minutes under a damp cold t-towl so the pasta does now form a crust, or wrap in cling wrap strait away and refrigerate.

• Roll dough manually with a rolling pin or wine bottle, layering and folding dough 3 times, now roll 2 ml thick, then slice length ways to create papadeli pasta.

• Fill a medium pot with cold water. Bring water to the boil and add a pinch of salt.

• Cook fresh pasta for 2-3 minutes in boiling water, then add pasta to hot sauce, serve with freshly chopped parsley.
  

Pasta Sauce;

• Heat the oil in a saucepan. Add the onion and garlic and cook over low heat until the onion is softened.

• Add the tomato paste, crushed tomatoes, herbs and diced zucchini 125ml (1/2 cup) water.

• Simmer for 25 minutes until thick. Season with salt and pepper.

• Add shaved fresh baby carrot and fresh chopped parsley last when serving.

To serve

• In a warm pasta bowl place a little sauce in the bottom, then twirl your pasta into the bowl covering with freshly cooked pasta.

• Finish with fresh shaved baby carrot and fresh chopped parsley last when serving.

---

Recipe: A healthy seasonal & fruity orange and fennel citrus salad.
 
Ingredients
 
Orange & Fennel Salad;

• 2 oranges, segmented
• 1 fennel bulb, trimmed, finely sliced
• 1 medium spanish red onion, finely sliced
• 1/4 bunch parsley
  

Orange Vinaigrette Dressing;

• 100 mls olive oil

• 80 mls (1/3 cup) fresh orange juice

• 1 tsp whole grain mustard

• Salt & ground black pepper
  

Method

Orange & Fennel Salad;

• Finely grate the rind from 1 orange and reserve. Peel and segment both oranges.

• Slice fennel and Spanish red onion finely.
  

Orange Vinaigrette Dressing;

• To make the orange vinaigrette dressing mix the reserved orange rind with the olive oil, orange juice, whole grain mustard and salt and pepper to taste in a screw-top jar or a squeezable bottle and shake well to combine all ingredients.

• Toss the orange segments with the shaved fennel and spanish red onion in a bowl and combine. Place on a serving plate or in a serving bowl, sprinkle with the parsley and fresh fennel tops, pour over the orange vinaigrette.

To serve

• Build salad up on a mediem sized plate and finish with a light drizzle of dressing and a good dose of good olive oil.

---

Recipe: Continental braised beef stew with a cheesy potato stack and a mix of seasonal vegetables.
 
Ingredients
 
Continental Beef Stew;

• 2 tbs plain flour
• 300 g gravy beef, trimmed, cut into 3cm squares
• 1/4 cup olive oil
• 1 red onion, chopped
• 1 garlic cloves, crushed
• 1 medium carrots, peeled, chopped
• 1 small red capsicums, chopped
• 1/2 teaspoon chili powder or flakes (optional)
• 200 g canned diced tomatoes
• 1 1/2 cups beef stock
• 200 g can red kidney beans, drained, rinsed
• 1/4 bunch coriander, chopped
• 1/4 bunch parsley, chopped

Cheesy Potato Stack;

• 3 medium size dirty potatoes
• 400 g tasty cheese
• 200 g parmesan cheese, grated
• 50 g butter
• cracked salt & pepper
• extra virgin olive oil
  

Mixed Seasonal Vegetables;

• 1/4 broccoli
• 1 medium carrot
• 1/4 cauliflower
• 1/2 red capsicum
• 1 lemon
• salt & pepper
• extra virgin olive oil
  

Method
 
Continental Beef Stew;

• Place flour in a large bowl and add beef tossing to coat, heat 1 tbs oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 2 minutes or until browned, transfer to a bowl.
  

• Heat remaining oil in pan, add onion, garlic, carrot and capsicum and cook, stirring occasionally, for 3 minutes or until onion has softened, add chili powder, cook stirring, for 1 minute.
  

• Return beef and juices to pan, add tomato and beef stock, then bring to the boil and reduce heat to low, simmer, covered, stirring occasionally, for 1 hour or until gravy beef is tender.
  

• Stir in beans and simmer for 5 minutes or until beans are heated through, remove from heat, top and serve with fresh chopped coriander and parsley for a continental finish.
  

Cheesy Potato Stack;

• Preheat oven to 180 degrees.
  

• Fill a medium pot with cold water half way with a pinch of salt and bring to the boil.
  

• Line a small oven baking tray with baking paper then rub butter on the surface inside the tray. (or oven ceramic)
  

• Wash and clean potatoes under cold running tap until clear of dirt and grit, slice potatoes 2ml thick circles.
  

• Grate tasty cheese and parmesan cheese into a bowl and combine together.
  

• Blanch sliced potato in boiling water until semi cooked, then drain carefully and place in a bowl.
  

• In the oven baking tray, place 1 layer of sliced potato, 1 layer of mixed cheese, finish with a generous layer of cheese, bake in oven for 15 to 20 minutes until golden brown on top.
  

• Slice portions evenly, season again, and serve on a side plate.
  

Mixed Seasonal Vegetables;

• Fill a medium pot with cold water half way with a pinch of salt and bring to the boil.
  

• Chop your broccoli and cauliflower, slice carrot into 1/2cm circles, slice capsicum length ways.
  

• Put all vegetables in the boiling water, boil for 2-3 minutes until cooked al dente with a crunch.
  

• Dress with a fresh squeeze of lemon juice, olive oil and salt and pepper.
  

• Serve in a side bowl with freshly chopped parsley.

To serve

• In a soup bowl place your continental beef stew. On mediem sized plate stack your cheesy potato stack and arrange mixed seasonal vegtables and serve hot.

---

Recipe: A tasty lemon tart with mix seasonal berry compote, King Island cream and a raspberry coulis.
 
Ingredients
 
Lemon Tart;

• 275 g unsalted butter
• 125 g white sugar
• 2 large lemons, grate rind & juice
• 4 extra large eggs, beaten well
• 2 sheets pre-made short crust pastry bought frozen, or 6 pre-baked tart-shells
  

Mixed Seasonal Berry Compote;

• 1 small punnet strawberries
• 1 small punnet blueberries
• 1 small punnet raspberries
• 200 g icing sugar, sifted

Other;

• 1x 300 g container of King Island cream
  

Method
 
Lemon Tart;

• Reserve 100 g white sugar.

• Half fill a medium pot with cold water. Bring water to a soft simmer.

• Put only 25 g white sugar, diced butter, lemon rind and lemon juice in a bowl and place over the simmering water. This term is called bain-marie.

• When the butter has melted, add the eggs and continue to stir with a wooden spoon until the mixture becomes thick and custard-like. It make take 15-20 minutes to cook slowly.

• When the mixture is cooked, allow to cool slightly, when cool, pour into cooked cool tart shells.
  

Mixed Seasonal Berry Compote;

• In a mediem glass bowl, place 1/4 raspberries, 1/2 strawberries, 1/2 blueberries and 200 g sifted icing sugar, with a fork squash the mixed berries and combine well.

• Reserve 1/2 raspberries for raspberries coulis, add remaining 1/4 raspberries, 1/2 strawberries and 1/2 blueberries to the berries mix, fold through gently for some fruit texture.
  

Raspberries Coulis;

• Fill a small pot with 1/4 cup cold water. Bring water to a soft simmer.

• Add remaining 1/2 punnet raspberries, remaining 100 gr sugar, crush with a fork, let simmer until sugar is fully dissolved and raspberries liquid thickens like a sauce.

• Pass through fine sift, only use the clear raspberries coulis sauce, no seeds.
  

King Island Cream;

• In a hot glass of water put 2 tbs spoons and heat spoons.

• Using 1 hot spoon run it through the King Island cream, with the other spoon use the side to scoop under twice then onto the plate. This term is called a quenelle of cream.

To serve

• On a desert plate place your fresh lemon tart, with a good spoon of berry compote and quenelle of King Island cream. Finish with a drizzle of raspberry coulis.