Spiced Steak Souvlaki

Spiced Steak Souvlaki

Recipe by Michael Weldon

Ingredients

• 1 Graze Scotch Fillet

• 1tsp black pepper

• 1tsp smoked paprika

• 1tsp garlic powder

• 1tsp onion powder

• ½tsp dried rosemary

• 1tsp sea salt

• ½cup yoghurt

• 1tbs tahini

• 1tbs wholegrain mustard

• 1tbs honey

• 1 garlic clove

• 1 tomato, diced

• ½ red onion diced

• ¼ bunch of parlsey chopped

• 4 pickled chillies

• 1 baby cost

• 2 greek style pita breads

• Squeaky Gate extra virgin olive oil

• Raco griddle

Method

• In a bowl combine the pepper, smoked paprika, garlic powder, onion powder, rosemary and a pinch of salt, mix together. Sprinkle the steak with the seasoning mixture.

• Heat a griddle or bbq till smoking. Place the steak on the grill and cook to your liking. Once cooked rest for half the time you cook it for.

• In a bowl combine the yoghurt, tahini, mustard, honey, garlic, a drizzle of olive oil and a pinch of salt. Mix together.

• In a bowl combine the tomato, onion, parsley with a pinch of salt. Mix together.

• Make the wraps starting with a couple of cos leaves and top with the tomato mixture. Slice the steak, season with salt and lay on top of the tomato. Top with the sauce some pickled chillies and wrap it all up.

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Paella

Paella

Recipe by Sarah Todd

Ingredients

• 3 tbsp butter

• 500 ml Squeaky Gate extra virgin olive oil

• 2 onions, finely diced

• 1 leek, sliced

• ½ head garlic, finely chopped

• 1 capsicum, finely diced

• 1 small stick chorizo (optional)

• 2 tbsp sweet paprika

• 2 tsp smoked paprika

• 5-6 overripe tomatoes, finely diced

• 1 bag of bomba rice

• pinch saffron

• 1 bottle dry white wine

• 2 L mild fish stock

seafood

• 10 king prawns

• 500 g vongole mussels

• 3 blue swimmer crab quartered and claws cracked

• 500 g mussels

• 4 lemons, sliced into rounds

• 1 ½ cup broad beans, popped out of skin

• 1 jar artichokes, quartered

• parsley and lemon wedges to serve

Method

• Heat butter in your paella pan and cook until it becomes nutty and the milk solids begin to golden, add extra virgin olive oil, onions and leeks and cook until translucent. This is the base of your sofrito.

• After 6-7 minutes, add garlic and capsicum and cook for a further 2 minutes until starting to darken. (If using chorizo, add now and allow to cook for 2 minutes).

• Add both sweet and smokey paprika and cook for 30 seconds. Add tomatoes and allow to cook down for 15 minutes until a thick sauce. Sofrito is now complete.

• Add your rice and stir to combine. Add a bottle of white wine and pinch of saffron.

• Add lemon all around the edge, this will cook and get slightly crispy.

• Once rice is close to cooked add crab and prawn first, then mussels and vongole. Cover with a lid to cook for 10 minutes.

• Take off lid and sprinkle with broad beans, artichokes, parsley and cover with a tea towel to rest for 10 minutes then eat.

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Fish Tacos

Fish Tacos

Recipe by Sarah Todd

Ingredients

• 8 mini corn tortillas

• 2 avocados, peeled, pitted

• 1 green chilli, sliced

• 1 small white onion, finely diced

• juice of 1 lime

• 5 mint leaves

• 5 basil leaves

• 5 tarragon leaves

• ¼ red cabbage, finely shredded

• 600g white fish

• semolina flour to coat

• Squeaky Gate extra virgin olive oil

to serve

• hot sauce

• kewpie mayo

• lime wedges

Method

• To make guacamole, slightly mash the avocado and stir through the rest of the herbs and ingredients except cabbage.

• Season semolina and coat the fish well and shallow fry in extra virgin olive oil. Slightly warm your tacos and serve layered with red cabbage, a squeeze of lime and drizzle of mayo and hot sauce.

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Crispy Noodle & Celery Salad with Grilled Prawns

Crispy Noodle & Celery Salad with Grilled Prawns

Recipe by Michael Weldon

Ingredients

• ½ head of celery, cut into thin half circles

• 1 red onion, sliced thinly

• 1 cucumber, seeds removed and cut into half circles

• 1 pack of fried noodles

• 1 green chilli, sliced thinly

• ½ bunch coriander, leaves picked

dressing

• 2tbs sesame oil

• 2tbs Squeaky Gate extra virgin olive oil

• 2 tbs rice wine vinegar

• 1 tbs honey

• 1 tsp caster sugar

prawns

• 8 whole large raw prawns

• ¼ tsp chilli flakes

  1 garlic clove, grated

• Squeaky Gare extra virgin olive oil

• sea salt

• 2 tbs toasted sesame seeds

• 1 lemon, cut into wedges or garnish

Method

• Heat a grill until smoking hot. In a bowl combine the prawns, chilli flakes, garlic, a pinch of salt and a drizzle of extra virgin olive oil, mix until coated. Place the prawns on the grill and cook until they change colour and are just cooked through.

• In a large bowl combine the dressing ingredients and mix together. Then add the celery, red onion, cucumber, fried noodles, green chilli and coriander leaves, mix until the salad ingredients are coated in the dressing.

  Serve the salad on the bottom then top with the prawns. Sprinkle with sesame seeds and the lemon on the side.

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Cauliflower Ribs with Herb Cashew Cream

Cauliflower Ribs with Herb Cashew Cream

Recipe by Courtney Roulston

Ingredients

• 12 large outer cauliflower stems & leaves

• 1 cup chickpea flour

• sea salt to taste

• ½ tsp ground turmeric

• 1 tsp ground cumin

• ¾ cup ice-cold soda water

• 1 lemon to serve

• Raco wok

• Raco pot

herb cashew cream

• ¾ cup raw cashews, soaked in ¾ cup boiling water for 15 minutes

• 2 tbsp apple cider vinegar

• 1 cup mint leaves

• 1 cup coriander leaves

• 1 long green chilli

• 1 tbsp maple syrup

Method

• Place the cauliflower stems into a steamer basket over a Raco pot of boiling water and steam for 5 minutes, or until just tender. Remove and place on a clean tea towel to cool and dry.

• Place all the herb cashew cream ingredients into the jug of a stick blender, season and blitz until smooth and creamy, adding a little water if needed.

• Heat a Raco wok of oil to 170 degrees. Place the chickpea flour into a large bowl and mix in a pinch of salt, turmeric and cumin. Make a well in the centre and slowly pour in the soda water, whisking constantly until you have a smooth batter the consistency of thickened cream.

• Dip the cauliflower stems into the chickpea batter and gently lower into the oil. Fry for 2-3 minutes, or until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes. Place the green cashew cream into a serving bowl and place onto a serving platter with the fried cauliflower stems and lemon wedges.

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Pavlova with Coconut, Macadamia and Figs

Pavlova with Coconut, Macadamia and Figs

Recipe by Sarah Todd

Ingredients

• 6 eggs, separated

• 360g caster sugar

• 1 tbsp cornflour, sieved

• 2 tsp white vinegar

• 1 tsp vanilla essence

• pinch cinnamon

• pinch salt

• Raco oven tray

topping

• 300ml Bulla thickened cream

• 6 fresh figs, quartered

• 4 tbsp macadamia, crushed

• 2 tbsp coconut shards / flakes

• 2 tbsp crushed chocolate

Method

• Preheat oven to 150 degrees. Line an oven tray with baking paper, brush with melted butter and dust with cornflour – shake off excess.

• Place egg whites in a large bowl with salt, whip until soft peaks form. Gradually add sugar, 1 tablespoon at a time continuing to whip until sugar is dissolved between additions. The meringue should be glossy and sugar dissolved completely, you can do a test by rubbing between fingers.

• Reduce the whisk speed to low and add vanilla and vinegar. Now with a spatula add sieved cornflour and cinnamon and mix.

• Spoon Meringue on baking tray using a spatula to create little peaks around the sides of the pavlova. Place in oven and immediately drop the temperature to 120c and Bake for 45mins. Allow to cool inside oven with door open to stop moisture from entering.

• To serve, spoon whipped cream and top with crushed nuts, chocolate, coconut and figs.

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Tomato & Herb Quinoa Salad

Tomato & Herb Quinoa Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 cup raw quinoa

• 1½ cups water

• 4 tomatoes, diced

• 1 small red onion, peeled and finely diced

• 1 long red chilli, halved, de-seeded, finely chopped

• 1 garlic clove, peeled and finely chopped

• 2 large handfuls of coriander, washed and chopped

• 1 handful of parsley, washed and chopped

• 60 ml extra virgin olive oil

• 1 lemon, juiced for 3 tbsp juice

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Cook the quinoa using the absorption method: bring 1 cup of quinoa and1½ cups water to boil in the medium saucepan. Simmer until all the liquid hasbeen absorbed, about 10 minutes.

• Pour the cooked quinoa onto a baking tray and allow it to cool slightly.

• Combine the tomatoes, red onion, chilli, garlic, coriander, parsley, olive oil andlemon juice in a large bowl and stir to combine.

• Stir the quinoa through the tomato and herb mixture.

• Transfer to serving platters.

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Beef Burger

Beef Burger

Recipe by Sarah Todd

Ingredients

• 500g ground sirloin

• 1 onion, minced

• 1 tbsp tomato sauce

• 1 tbsp garlic paste

• ½ tsp worcestershire

• ½ tsp tabasco

• ½ tsp mustard

• ½ egg whisked

to serve

• iceberg

• mayonnaise

• red onion

• brioche buns

• cheese slices

Method

• Make pattie combining all ingredients and allow to set in the fridge so they don’t fall apart when grilling.

• Grill should be piping hot, season the patties and add a touch of extra virgin olive oil. Don't forget to roll the seasoning around the edges of the patties. Place on the hottest spot on the grill. The secret is to move it as little as possible.

• While the burgers are cooking, start preparing the burger buns. Season them lightly with salt and pepper, and toast them on both sides on the grill. Lightly season the onions with salt and pepper, add a touch of extra virgin olive oil, and place them on the grill. Baste the patties with butter. Season the patties once more from a distance. Thirty seconds before the patties come off the grill, put the cheese on the patties and let melt. Layer all salad ingredients and serve hot.

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Prawn Rice Paper Rolls with Peanut Dressing

Prawn Rice Paper Rolls with Peanut Dressing

Recipe by Courtney Roulston

Ingredients

• 16 large round rice paper roll wrappers

• 16 fresh-cooked australian prawns, peeled, sliced in half lengthways

• 40g dried vermicelli noodles, soaked in water and drained

• 1.5 cups red cabbage, finely shredded

• 1 cup coriander leaves, roughly chopped

• 8 butter lettuce leaves, core removed, washed, trimmed, dried

• 24 long mint leaves

peanut dipping sauce

• 1 heaped tbsp smooth peanut butter

• 2 tbsp hoisin sauce

• 1/3 cup almond milk

• 1 small clove garlic, minced

• 1 tsp siracha chilli sauce

• 1 tbsp fresh lime juice, plus extra wedges to serve

• 1 tsp crushed peanuts to garnish

• Raco saucapan

Method

• Combine the peanut dipping sauce ingredients in a small Raco pot and bring up to a gentle simmer. Stir until smooth then take off the heat. Taste for balance and add a little extra lime if needed. Set aside to cool and place in a bowl with peanuts on top.

• Get a large bowl of warm water and set up a clean workspace. Dip the rice paper into the water for 10 seconds and place smooth side down onto the bench. Bundle of a small amount of the noodles, red cabbage and coriander and roll up in an even cigar shape with the lettuce leaf.

• Line the bottom half of the rice roll with 4 slices of prawn and place a mint leaf in between each prawn. Place the lettuce roll on top of the prawns and roll up, tucking in the sides. If you find the rice wrapper is too thin and not stable, you can use 2 rice sheets per roll. Repeat with the remaining rice rolls and serve immediately with the peanut dipping sauce on the side.

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Tandoori Chicken Skewers

Tandoori Chicken Skewers

Recipe by Sarah Todd

Ingredients

• 500g chicken thigh, 4 cm chunks

• 1 small 170g tub of Jalna greek yogurt

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp green chilli paste (fresh green chili blended or pounded in a mortar and pestle)

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp paprika

• ½ tsp garam masala powder

• 2 teaspoon mustard oil

• ½ teaspoon salt

pickled onions

• 100 ml red wine vinegar

• 100 g sugar

• 1 red onion, ½ cm sliced rounds

coriander chutney

• 1 bunch fresh coriander, stems

• 1 small 170g tub of Jalna greek yogurt

• squeeze lemon juice

• pinch salt

equipment

• griddle pan

• small pot for pickle

• blender for chutney

Method

• For tandoori marinade, place all ingredients except chicken into a bowl and stir until combined. Add chicken and coat. Cover and marinate for a minimum of two hours. The longer the better, feel free to make the day before and leave to marinate overnight.

• For pickled onions, place sugar and vinegar in a saucepan and bring to a simmer and allow sugar to dissolve. Take off heat and pour over sliced onions. Allow to sit until ready to serve.

• For chutney, blend coriander, yoghurt and lemon until smooth.

• Pop into the oven at 180 degrees for around 20 minutes or until cooked through. Top with fresh coriander leaves and serve.

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Santa Slaw

Santa Slaw

Recipe by Michael Weldon

Ingredients

• ½ white cabbage, cut through the centre into wedges

• ½ red cabbage, cut through the centre into wedges

• 2 red onions, cut into rounds

• 2 carrots julienne,

• ½ cup apple cider vinegar 2tbs sugar

• 1tsp sea salt

• Squeaky Gate extra virgin olive oil

• Raco saucepan

dressing

• ½ cup mayo

• ½ cup Jalna yoghurt

• 1tbs hot sauce

• 1 lemon

• sea salt

• black pepper

garnish

• ½ bunch coriander

• 2tbs toasted sesame seeds

• 2tbs roasted almonds

Method

• In a small saucepan add the apple cider vinegar, sugar, salt and ¼ cup of water. Bring to the boil and then pour over the julienne carrots in a bowl, allow for pickle for 10 minutes

• Drizzle the sliced cabbage with extra virgin olive oil then place on a smoking hot bbq and grill until charred and cooked through. Season with sea salt.

• In a bowl combine the mayo, yoghurt, hot sauce, lemon, a pinch of salt and pepper, mix until smooth.

• To serve place the grilled cabbage wedges and red onion on a platter. Drizzle over the dressing to spread through the cabbage layers. Then top with the coriander, pickled onions, sesame seeds and toasted almonds.

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Gluten-Free Blueberry Crumble Bars

Gluten-Free Blueberry Crumble Bars

Recipe by Sarah Todd

Ingredients

• 30g coconut oil

• 1 cup of golden syrup

• 2 tbsp unsweetened almond milk

• 150g almond meal

• 150g rice flour

• 300g gluten free oatmeal

• pinch salt

• Raco baking tin

for the blueberries

• 450g fresh blueberries

• 1/3 cup golden syrup

• 2 tbs cornflour

Method

• Preheat oven to 180 degrees

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave. Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of almond milk if it’s looking too dry to combine and divide the dough in half.

• Transfer one half of the dough into a square or rectangular baking tin all the way to the edges and press with a spatula to make sure the surface is even. Bake for 10 minutes.

• Meanwhile, place the blueberries and maple syrup in a saucepan with a lid and cook on, stirring occasionally until softened (approximately 15 minutes). Stir cornflour with a dash of water and add to the blueberries and allow to thicken (approximately 30 seconds). Remove from heat.

• Remove tin from oven and top with blueberry mixture. Then place the rest of the dough mixture on top and bake in the oven for a final 20 minutes until golden. Allow to cool and cut into squares. Best when fresh but will last in the fridge for 5 days.

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Lemon & Chia Extra Virgin Olive Oil Cake

Lemon & Chia Extra Virgin Olive Oil Cake

Recipe by Courtney Roulston

Ingredients

• 2 ½ cups almond meal

• 1 cup plain flour

• 1 tsp bi carb soda

• 1 tbsp black chia seeds

• 1 tbsp finely grated lemon zest

• sea salt to taste

• 2/3 cup Coles finest maple syrup, plus extra to serve

• 2/3 cup Squeaky Gate extra virgin olive oil

• 3 eggs

  1 tsp vanilla bean paste

• 1/4 cup lemon juice

• Raco cake tin

olive oil icing

• 80ml Squeaky Gate extra virgin olive oil

• 80g icing sugar

Method

• Preheat oven to 160 degrees C.

• Place the almond meal, flour, bi carb soda, chia, lemon rind and a pinch of sea salt in a large bowl and stir to combine.

• In a jug whisk the maple syrup, extra virgin olive oil, eggs, vanilla and lemon juice and whisk to combine. Pour the wet mixture into the flour mixture and stir just until it is smooth, but try not to over mix too much.

• Line a 20cm round cake tin and pour in the cake batter. Bake in the oven for 40-45 minutes, or until a skewer inserted into the cake comes out clean.

• Whisk the oil and the icing sugar together in a bowl until light and slightly fluffy.

• Allow the cake to cool before spreading with the icing. You can garnish the icing with extra chia seeds and lemon zest before slicing into wedges.

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DIY Sushi Rolls

DIY Sushi Rolls

Recipe by Michael Weldon

Ingredients

• 3 cups Coles sushi rice

• 1/2 cup rice wine vinegar

• 2tbs Coles caster suga

• 2tsp sea salt

• 8 nori sheets

spicy tuna filling

• 185g tuna in oil

• 2tbs kewpie mayo

• 1tbs srichara

• 1tsp togorashi

• 1 cucumber, cut into sticks

salmon and avo filling

• 200g sashimi grade salmon, sliced into logs

• 1 avocado, sliced into strips

• wasabi, as much as you like

• pickled ginger, optional

garnish

• wasabi

• japanese soy

• pickled ginger

Method

• Cook Sushi rice in 3 ½ cups of water. When the rice is cooked, allow it to cool slightly.

• In a saucepan heat the rice wine vinegar, sugar and salt until dissolved. Dress the warm rice with the rice wine vinegar mixture. Gently fold the rice to make sure each grain of rice is coated in dressing.

• To make the sushi rolls, place a piece of Nori on the sushi mat. Top the nori with sushi rice using damp hands. Slowly press out the rice so there is a thin layer all that covers the nori.

• Add your sushi filling in the centre of your rice covered nori running horizontally across, 1/3 of the way up the sheet.

• To roll, use your mat to fold the rice sheet over the vegetables to cover, then with a light but firm press, push the sushi into shape. Roll the next layer of the nori sheet up and press again.

• Finish by rolling the remaining piece up to finish your roll. Slice and serve it with soy, wasabi and ginger.

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Ham & Cheese Croissant Bake

Ham & Cheese Croissant Bake

Recipe by Courtney Roulston

Ingredients

• 8 croissants, split in half (day old or stale are fine)

• 4 teaspoons dijon mustard

• 12 slices good quality ham

• 1 red onion, thinly slice into rings

• 125g gruyer cheese, grated

• 125g tasty cheese, grated

• 4 free range eggs

• sea salt and pepper to taste

• 400ml whole milk

• 300ml Bulla cooking cream

• 1 tbsp extra virgin olive oil for the dish

• ¼ cup chives, finely sliced

Method

• Pre-heat oven to 180 degrees C. Spread a thin layer of mustard onto the cut side of the croissants. Place the ham, onion and cheese into the croissants and set aside.

• Whisk together the eggs, milk, cream and a pinch of salt and pepper.

• Rub the extra virgin olive oil onto the edges of the baking dish and arrange the croissants into the dish. Pour over the egg mixture to cover all of the croissants. Leave for 10- 15 minutes for the croissants to soak up the liquid.

• Bake for 20-25 minutes, or until the egg mixture is just set. Remove from the oven and scatter with chives before serving.

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Peppered Tuna with Corn & Black Bean Salad

Peppered Tuna with Corn & Black Bean Salad

Recipe by Michael Weldon

Ingredients

• 4 Coles tuna steaks

• 1 tbs black pepper

• 1 tbs cumin powder

• 1 tbs coriander powder

• 1 tbs sea salt

• Squeaky Gate extra virgin olive oil

salad

• 4 corn on the cob, grilled

• 1 red onion, grilled then diced

• 1 green chilli, grilled then diced

• 1 tin of black beans, drained

• sea salt

• Squeaky Gate extra virgin olive oil

to serve

• ½ bunch coriander

• pickled jalapenos

• 2 limes

Method

• Combine the pepper, cumin, coriander powder and salt in a bowl, mix together. Season the tuna with the spice mix then brush with some extra virgin olive oil.

• Place the tuna on a smoking hot BBQ or Griddle pan. Cook for a couple of minutes each side making sure the middle is left slightly pink.

• In a mixing bowl combine the corn, red onion, green chilli, black beans. A pinch of salt and a drizzle of extra virgin olive oil. Toss together until all the ingredients are coated in the extra virgin olive oil.

• Serve the tuna on top of the corn salad. Then garnish with coriander, pickled jalapeños and a half of lime.

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Slow Cooked Spiced Lamb Shoulder

Slow Cooked Spiced Lamb Shoulder

Recipe by Sarah Todd

Ingredients

• 1-1.5 kg lamb shoulder, room temp and scored

• 1 cup white wine

• 1 cups Coles chicken stock

• 1 tsp smoked paprika

• 1 tsp coriander powder

• 1 tsp fennel seeds

• 6 carrots, roughly chopped

• 1 onion, rough chop

• 1 tsp cumin seeds

• 1 red onion, finely sliced

• ½ cup red wine vinegar

• Squeaky Gate extra virgin olive oil

• bunch fresh mint

• Raco roasting tray

Method

• Preheat the oven to 160 degrees. In a small bowl make spice rub, combine ¼ cup extra virgin olive oil, smoked paprika, coriander powder, fennel seeds and combine. Rub all over lamb and season well with 1 tbsp salt rubbing into the score marks.

• Put the onions, carrots and cumin seeds into a large roasting tin, drizzle with extra virgin olive oil and shake around to coat. Set the lamb on top and pour in wine and stock.

• Cover with foil and place into the preheated oven. Roast for 3 hours covered then remove foil and increase the heat to caramelise for 30 minutes. Remove from the oven and cover and rest for 30 minutes.

• Take the carrot and onion and place in a bowl and slightly smash, add a dollop of butter and serve.

• In a bowl add red onion, red wine vinegar, fresh mint and a drizzle of EVOO and a pinch of salt and stir and serve atop the lamb.

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Karaage Chicken Bao

Karaage Chicken Bao

Recipe by Sarah Todd

Ingredients

• 8 chicken tenders

marindade

• 1 tbsp soy

• 1 tbsp sake

• 1 tbsp ginger, julienne

• ½ tsp sesame oil

• ¾ cup potato starch

• oil for deep frying

to serve

• bao buns

• cucumber

• coriander

• red onion

• black and white sesame

• japanese mayo

• lemon wedge

• shichimi togarashi

Method

• Place the chicken in soy marinade for at least 1 hour.

• Coat tenders generously with potato starch – ensuring they are fully covered.

• Shallow fry until golden.

  Steam buns and serve with toppings.

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Soured Grilled Leeks with Scotch Fillets

Soured Grilled Leeks with Scotch Fillets

Recipe by Michael Weldon

Ingredients

• 8 medium size leeks, washed and root left on

• ¼ cup apple cider vinegar

• ¼ cup extra virgin olive oil

• 2 tbs sugar

• 1tbs sea salt

• 2 scotch fillet steaks, brought up to room temperature for cooking

• sea salt

• extra virgin olive oil

• hot english mustard, for serving

Method

• Heat a BBQ or Griddle until smoking. Add the leeks and cook, charring the skin until they are blackened all over. Remove from heat and allow to sit for a minute. Then peel the burnt layer of leek away and discard. Place the leek onto a tray.

• In a small saucepan heat the vinegar, sugar and salt. Once hot, remove from the heat and add the extra virgin olive oil. Mix together then pour over the leeks and leave to soak up the dressing.

• Season the steak with salt then drizzle with extra virgin olive oil. Place on the smoking hot BBQ or Griddle. Cook the steak to your liking then remove and rest for half the time it cooked for.

• Carve the steak and season with a little extra salt. Serve half a steak per person with a couple of leeks on the side and a spoon of mustard.

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Banana Fritters

Banana Fritters

Recipe by Courtney Roulston

Ingredients

• 4 very over-ripe bananas, mashed with a fork

• 2 tbsp maple syrup

• 1 tsp vanilla bean paste

• 2 cups plain flour, sifted

• 2 tsp baking powder

• sea salt to taste

• ½ cup milk *(use coconut milk for dairy free option)

• 2 free range eggs

• ¼ cup icing sugar for dusting

• 1 tsp ground cinnamon for dusting

• oil for frying

Method

• Mix the mashed banana, maple syrup and vanilla together in a large bowl.

• Add the flour, baking powder, salt, milk, and eggs into the banana mixture and mix well to combine a smooth batter.

• Heat enough oil to deep fry the fritters in a deep-sided pot to 160-170 degrees C.

• Place tablespoon sized balls of the batter into the oil and let them cook for 2-3 minutes. Use a slotted spoon to carefully turn the fritters over onto the other side to evenly cook and become golden. Repeat with the remaining batter.

• Drain the fritters onto kitchen paper to remove any excess oil. Place onto a serving platter and dust with icing sugar and cinnamon before serving.

  *You can serve fritters on their own, or top with icing or chocolate sauce.

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