weekender recipe book volume four

8/4/2019 Weekender Recipe Book Volume Four

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presented in conjunction with seasons of the sun

cookbookvolume 4


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IntroductionWelcome to Volume 4 o theweekendersseries o onlinemini recipe books, presented in conjunction with theSunshine Coast Regional Council and Seasons o theSun. The project has been part o Food Month akaSeptember and has aimed to showcase the wonderulwealth and variety o ood that is made, grown and sourced

locally. This weeks dishes range rom vegetarian to low-atand the lushest o classic desserts, so we hope they inspireyou to don an apron and get cooking. Dont orget youcan still read and download the previous three volumes atquestnews.com.au. And stay tuned or Volume 5 next week were doing something extra special and its going to bevery tasty indeed.

creditsEditor Lisa Chant

Designer Ruth Stephensen

Artists Rebel Challenger, Laura Wright, Martha Olaya

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

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


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Darkchocolate tartsu hml m s c ckgsu v lu glu-

by ul ubl m

Method

t

Line a cake tin with baking paper and set an-orced oven to 160C. Melt

butter and chocolate together in a bowl. Beat egg yokes, mascobado

sugar and vanilla extract together in a large mixing bowl. In a separate

bowl whisk egg whites until sti peaks orm, gradually adding castor

sugar as you go. Add in melted butter and chocolate to the egg yolk

mixture, gently mixing together beore olding in egg whites. Transer

the mix to a prepared cake tin and bake until an inserted skewer comes

out clean, usually about 40 minutes.

cul

Whip ingredients together in a blender until they orm a uniorm

consistency. Transer to a squeeze bottle to make artistic swirls on your

dessert plates. This will keep in the ridge or about a week.

Sacred Che Cooking Studio, Malenysacredche.com

inGredients

5 eggs separated

200g dark chocolate 70 per cent

200g butter

1 tsp vanilla extract

1 cup mascobado (raw brown sugar)

1 cup castor sugar

cul 250g rozen or resh raspberries

1 tbsp reshly squeezed lemon juice

1 cup icing sugar


4/12

Gingerand orangebaked hamt m uy m m

Bum Gg. i ul b vy y

v !

Buderim Ginger, Yandinabuderimginger.com.au

inGredients

1 ham

Glz

1 cup Buderim Ginger original marmalade

Juice o 1 orange

1 tbsp orange rind

2 tbsp Dijon mustard

Cloves

Method

Pre-heat oven to 180C. Place marmalade, orangejuice, orange rind and Dijon mustard in a oodprocessor and process until smooth. Pour intosaucepan and simmer or ve minutes. Set aside.Remove skin rom ham by running a thumb aroundthe edge o the ham just under the rind. Gently ease

the skin up, using your nger to loosen it rom theat. It should pull away quite easily, however you canuse a knie. Just be sure to make long, clean kniemovements. When the rind is removed, cut alongthe at in 3cm intervals and then cut in the oppositedirection to orm a diamond pattern. Press a cloveinto the middle o each diamond. Spread glaze overham. Place ham in a baking dish (you can use a littlewhite wine in the baking dish to prevent sticking)and bake in the oven or 45-55 minutes until a shinyglaze has ormed.


5/12

Marinatedsteaka u y ully m

, y lu bbu

m tuy smhl nul B

Natural Hinterland Bee, Woombyehinterlandnaturalbee.com.au

inGredients

Steaks

M

cup light soy sauce

2 tbsp oyster sauce

1 tbsp hoi sin sauce

1 tbsp brown sugar

1 tbsp red wine

1 clove crushed garlic 1 tsp sesame oil

Method

Mix all the marinade ingredientstogether. Pour over steaks and cover.Marinate in ridge or at least three hoursbut preerably overnight. Then grill or ryyour steaks to taste.


6/12

Fennel, smokedsalmon andmacadamia saladt su c m my mm

ul. V u.m.u l

Australian Macadamia Societymacadamias.org

inGredients

1 bulb ennel, about 400g

175g hot-smoked salmon steak

60g mixed baby leaves, washed and dried

8-10 snow peas, cut into ne julienne

75g roasted macadamia halves 2 tbsp lemon myrtle-inused macadamia oil

Sea salt

Method

Slice the end o the ennel and remove any bruisedouter parts. Slice the ennel very nely with a largesharp knie (a mandolin is very handy). Place in a mixingbowl and toss together with the leaves, snow peas andmacadamias. Flake the salmon, removing any bonesand skin. Place in the bowl and toss to combine. Drizzle

in the lemon myrtle oil and season to taste. Toss again.Pile the salad on to two plates and serve immediately,garnished with a ew o the eathery ennel tops orsprigs o dill. Tip i you cant nd the lemon myrtle-inused oil, substitute with 2 tbsp o macadamia oilmixed with the nely grated zest o one lemon.


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Noosa redtomatoes, basiland marinatedeta bruschettar B m sb c Kky

bl y ll u

yu ml m-umg

u mg l

Sandbar Cae and Kiosk, Caloundrasandbarcaekiosk.com.au

inGredients

8 Noosa Reds vine ripened tomatoes 12 basil leaves

400g Kenilworth marinated eta

Virgin olive oil

lime

Murray River salt akes and black pepper

8 slices thickly sliced sourdough bread

Method

Slice tomatoes thinly. Wash basil leaves and chop

coarsely. Drain eta and cut into small cubes. Slicesourdough into thick slices, brush with olive oil andbrown on a barbecue plate (alternatively you can simplytoast the bread). To assemble, arrange tomatoes on topo the toast, overlapping the slices neatly. Sprinkle saltakes and reshly ground black pepper. Divide the etacubes over the top o the tomatoes. Sprinkle the basilover the top. Squeeze a ew drops o lime juice over thetop. Drizzle virgin olive oil and serve immediately.


8/12

Fresh potatoesand greenswith olive oilalx j m ob ob el lv

y yu k mg m yu g

v bl l u l

Obi Obi Essentials, Obi Obi Valley,obiobiessentials.com

inGredients

Serves two people

p

Sixtoeightnewsmallpotatoes

3tbspObiObioliveoil

2clovescrushedgarlic

Saltandpeppertotaste

Freshherbs

G Varietyoflettucegreensandherbs

3tbspObiObioliveoil

1tbsplemonjuice


Method

pBoil potatoes until just done. Drain the water and addthe olive oil, crushed garlic, salt and pepper and cut upresh herbs.

GPick a variety o lettuce greens and herbs rom thegarden or local armers market. Roughly tear and placein a serving bowl. Add olive oil, lemon juice, salt andpepper to taste.


9/12

Fried eggand sausageciabatta pizzasLx Lgg, - bk sl rw B, bu u

m ul b lu

bk, bu, lu

inGredients

Makes eight servings

1loafSlowRisewoodred organic ciabatta

1cupchoppedspringonions

160mlextravirginoliveoil, divided

250gFromartgruyerecheese, coarsely grated

450gItaliansausageor chorizo (i you like itspicy), casings removed

8largeA&Tfree-rangeeggs

MethodPreheat oven to 230C. With

a serrated bread knie, cutciabatta horizontally inhal. Place bread halves, cutside up, on separate bakingsheets. Mix spring onionsand 120ml o olive oil in asmall bowl. Season with saltand pepper. Reserve2 tbsp o the onion oil andspread the remainder overthe bread. Top evenly withgrated gruyere. In a largenon-stick rying pan, saute

sausages over medium-

high heat until cookedthrough, breaking up witha spoon, or about sevenminutes. Divide sausageamong the bread halves.Bake pizzas until cheesemelts and bread begins to

crisp about 10 minutes.Meanwhile, heat remaining40ml o olive oil in two largerying pans over medium-high heat. Crack our eggsinto each pan. Sprinklewith salt and pepper. Cookor two minutes. Removerom heat and let eggs sitin pans while pizzas bake.Arrange our eggs atopeach pizza. Spoon reservedonion oil over eggs. Cut

each pizza between eggsinto our pieces and serveimmediately. Make aheadtip assemble the pizzato the point o distributingthe cooked sausage. Wrapin cling lm and rerigerate.At mealtime, unwrap, bakeand then top with reshlycooked eggs.

svg ugg:A mixed green salad with a

simple vinaigrette.

Slow Rise Wood Fired Breads, Boreen Pointslowrise.com.au


10/12

Lemonjelly slice

a sym m symly t G t B

tu lv g

inGredients

Makes 15 slices

cup sugar

1 cups sel-raising our

cup Flora Light margarine

1 egg white

Cooking spray

tg

cup sugar

2 heaped tbsp custard powder

cup water

cup lemon juice (2-3 lemons)

Method

Preheat oven to 200C an orced. Place dry ingredientsin a medium-sized mixing bowl. Melt margarine, stirin egg white, pour into bowl and mix well. Lightlypress into a slab tin that has been coated with

cooking spray. Bake or 15-20 minutes or until goldenbrown.

tg

Place sugar, custard powder and water in a medium-sized saucepan; whisk until blended. Add in lemonjuice, stirring constantly until mixture has boiled andis thick. Pour topping over base while both are hot.Once they have cooled, cut into 15 pieces.

From Symply Too Good To Be True Book 1, Buddinasymplytoogood.com.au


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INGREDIENTS

clm qu 500gcleanedsquidor

cuttlesh

2eggwhites

HalfbunchItalianparsley

1redchilli(de-seeded)

Zestoftwolemons

Saltandpepper

p

1packetofpanko

breadcrumbs 2eggs

Splashofmilk

200plainour

al

2eggyolks

Splashofwhitewinevinegar

1tspDijonmustard

1cloveofgarlic

Juiceandzestfrom

4 limes

1tspdriedchillipowder

500mlsunoweroil

Saltandpepper

Gk l

Punnetcherrytomatoes,cut into halves

1redSpanishonion,sliced thinly

1Lebanesecucumber,sliced thinly

100gpittedblackolives(Kalamata)

1redcapsicum(roasted,peeled and sliced)

80gDanishfeta,crumbled

Oliveoil

Juicefrom1lemon


Calamaricroquette withGreek salad, limeand chilli aiolip Bl mwl rk

bl k lg

Wild Rocket @ Misty s, Montvillewildrocketood.com.au

METHOD

cquPlace the squid in a ood processor and blend until a thickpaste orms (dont worry i there are bits not blended). Addall the other ingredients except the pane ingredients. Blendor a urther two minutes. Weigh the squid mixture into120g portions and place on a tray with parchment paper with a spoon spread each piece into a round disk about1cm thick. When they are all done, place the tray in thereezer or two hours. When rozen get three bowls ready

one with plain our; the second with egg and milk wash;the third with bread crumbs. Place the rozen squid disks inthe our when coated knock o excess. Place in the eggmix, making sure the whole disk is covered. Then place thedisk in the bread crumbs. Repeat process two and three one

more time. You can store these croquettes in the reezeruntil needed. To cook the croquettes either deep ry themrom rozen or our to ve minutes until golden brown orpan-ry them in a little oil and butter until golden brown onboth sides (i pan-rying leave them out o the reezer or 20minutes beore cooking)

alPlace the egg yolks in a ood processor with the mustard,vinegar, lime juice and zest, and the chilli powder. Blend orone minute then very slowly drizzle the oil into the blender

until incorporated. I the aioli is too thick add a splash owater to thin it down. Season with salt and pepper to taste.This can be done up to two days in advance.

slAdd all the ingredients to a bowl and mix gently.


12/12

Cocoa Chocolat, Yandinacocoachocolat.com.au

ChocolatetrufeLu rv m c cl u

lbl mk m

inGredients

G

1500gmilkchocolate+500gextramilk

chocolate or dipping

468mlthickcream

t v

500gDutchcocoapowder(sifted)

Petitfourpresentationcups

Method

GBring the cream to a high simmer, remove romheat, add 1500g milk chocolate and stir slowly untilcompletely mixed together in the bowl. Allow to cool or10 minutes, then cover and leave in ridge or an hour.

tufPrepare your sited cocoa powder on a baking traycovered with greaseproo paper and, with a small

spoon, measure o 12g o trufe mixture at a time,making about ve at a time. Dust your hands withcocoa powder and roll each 12g trufe into a roundshape (they do not need to be perect). Roll all trufesand place on a tray. Melt remaining chocolate (500g)in a large bowl and, with a ork, place the trufe ontop. Dip gently into the chocolate, ensuring the trufeis completely covered, then lit out and drop into thecocoa powder and completely cover once again. Leaveto cool. Present in white paper cups.

weekender recipe book volume four

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