Salt and Vinegar Potatoes with Herb Yoghurt

Salt and Vinegar Potatoes with Herb Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1.5kg Coles baby red royale potatoes

• 1 cup vinegar (apple cider or white wine vinegar)

• sea salt & cracked black pepper to taste

• 2 cloves garlic, mince

• 1/3 cup Squeaky Gate extra virgin olive oil

• 25g parmesan cheese, grated from a block on a microplane

• 1/4 cup dill, sprigs picked

• 1/4 cup basil, leaves picked

• 1/4 cup chives, finely chopped

• 2 cups Jalna greek yogurt

Method

• Preheat the oven to 200 degrees C.

• Place the potatoes in a pot with the vinegar and cover with cold water and a generous pinch of salt.

• Bring up to a gentle boil, and leave to simmer for around 15 minutes, or until tender.

• Drain and allow potatoes to cool slightly before placing them onto a large baking tray lined with paper.

• Using a flat bottomed cup measure, mug or a large metal spoon, smash the potatoes so they form some jagged edges an are flattened to around 1.5cm thick.

• Toss the potatoes with olive oil, garlic, sea salt, cracked pepper and spread out in a single layer.

• Roast the potatoes for 25-30 minutes, or until golden brown. Remove from the oven and grate over the Parmesan cheese. Give the potatoes a shake around and place them back in the oven for a further 10-15 minutes.

• Gently whisk the yoghurt in a bowl to make it a smooth texture. Spoon the yoghurt onto the base of a large serving platter. Place the potatoes onto the top of the yoghurt and scatter with dill, basil, chives and a little extra sea salt.

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Honey Chilli Chicken

Honey Chilli Chicken

Recipe By Michael Weldon

Ingredients

• 800g chicken thighs, diced into 3cm cubes

• 2 tbs soy

• 2 tbs chinese cooking wine

• 1 tsp corn starch + ½ cup for dusting

• 1 cup plain flour

• 1 tsp baking powder

• 1 cup ice cold soder water

• ½ cup honey

• 2 jalapenos

• 2 habaneros

• 1 tbs soy

• 1 tbs sesame oil

• 1 pack thin rice noodles, fried

Method

• In a bowl combine the chicken, Chinese cooking wine, soy and corn starch, mix together, leave to marinate for a few minutes.

• In another bowl combine the plain flour, baking powder and soda water, whisk together until the mixture mixes into a batter.

• Dust the chicken with corn starch then drop into the batter to coat. In batches, carefully place the batter coated chicken pieces into 180deg oil. Cook until lightly golden and crispy. Repeat the process until all the chicken is cooked.

• In a bowl combine the honey, chillies, soy and sesame oil, mix together until combined.

• When the chicken is fried but still hot pour the honey over and mix together until the chicken is coated in the honey mixture.

• Serve chicken straight away on a bed of fried vermicelli noodles.

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Jazz Apple, Thyme and Pork Sausage Rolls

Jazz Apple, Thyme and Pork Sausage Rolls

Recipe By Sarah Todd

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 Montague Jazz apple, peeled, cut into 1cm dice

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 small carrot, grated

• 3 tbsp thyme, finely chopped

• 1 tbsp flat-leaf parsley, finely chopped

• 500g coarsely minced pork

• 2 sheets (375g) butter puff pastry

• 1 egg yolk, lightly beaten

• 1 tsp black sesame seeds

• to serve apple BBQ Sauce

Method

• Preheat oven to 200C.

• Heat the extra virgin olive oil in a frying pan over medium heat. Add onion and garlic apple and carrot and stir occasionally until tender (6 minutes) stir through herbs, season to taste.

• Combine pork and apple mixture in a bowl and season to taste.

• Slice puff pastry in half and place ¼ of the pork mixture along one long edge, leaving a 1cm border, brush with egg wash and roll to just enclose pork. Cut into 4 and place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg wash, scatter with sesame seeds and bake until golden and cooked through (15-17 minutes).

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Cherry Sorbet Ice Cream Sandwich

Cherry Sorbet Ice Cream Sandwich

Recipe By Michael Weldon

Ingredients

• 500g cherries, pits removed and frozen for at least 12 hours

• ½ cup caster sugar

• 1 lemon, juice and zest

• 1 pack choc ripple biscuits

• ½ cup desiccated coconut, toasted

Method

• Add the cherries, sugar and lemon to a blender. Blend until smooth. Remove from blender and set ice cream in the fridge for 2 hours.

• Scoop the sorbet onto the choc ripple biscuit and sandwich together. Press together so the sorbet is pushed to the side. Roll the sorbet in the coconut. Eat straight away and return to the freezer for 2-3 days to soften.

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Charred Zucchini

Charred Zucchini

Recipe By Courtney Roulston

Ingredients

• 4 medium/large zucchinis

• sea salt and black pepper to taste

• 1/3 cup mint leaves, picked

tomato dressing

• 2 medium vine ripened tomatoes

• 2 tsp sriracha chilli sauce

• 1 small clove garlic

• 1 tsp ground sumac

• 2 tbsp Squeaky Gate extra virgin olive oil

cashew sauce

• 1 cup raw cashews, soaked in 1 cup of boiling water for 15 minutes

• 1 tbsp tahini paste

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Heat a BBQ plate over a medium/high heat. Cut the zucchini in half lengthways and score a few cut into the flesh side in a cross pattern. Drizzle the onions and zucchini with a little extra virgin olive oil and sea salt and grill for 3-4 minutes each side, or until charred and tender.

• Using a box grater, grate the tomatoes into a bowl and discard the skin. Finely grate in the garlic and stir through the chilli sauce, sumac, oil and a pinch of salt and pepper into the tomato juice. Set aside.

• Place the cashews along with the soaking liquid into the jug of a food processor. Add in the tahini, vinegar, maple and a pinch of sea salt and blitz until the sauce is thick and creamy.

• Spread the cashew sauce onto the base of a serving platter. Top with the charred zucchinis and drizzle over the tomato dressing and chopped mint leaves.

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Cumin & Sumac Yoghurt Marinated Chicken

Cumin & Sumac Yoghurt Marinated Chicken

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, butterflied

• 2tbs cumin powder

• 1tbs sumac

• 1/2cup Jalna greek yoghurt

• 2tbs extra virgin olive oil

• black pepper

• sea salt

• 800g brussels sprouts, sliced thinly

• 1 carrot, grated

• 1 spring onions, sliced thinly

• 1/4 cup dried apricots, sliced thinly

• 1/4 cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• sea salt

• black pepper

Method

• In a mixing bowl combine the chicken, cumin, sumac, Greek yoghurt, extra virgin olive oil, a pinch of salt and pepper. Mix together until the thighs ate coated. Marinate for up to 12 hours.

• Heat a BBQ or griddle to a medium high heat. Place the chicken on skin side down and turn down the heat. Cook the chicken for 20-25 minutes, turning halfway. Allow the chicken to rest for at least 5 minutes.

• In a large mixing bowl combine the sprouts, carrot, spring onion, dried apricots, Greek yoghurt, apple cider vinegar, a pinch of salt and pepper.

• Cut the chicken into 8 pieces. Serve on a large platter with the slaw on the bottom and the chicken sitting on top.

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Spicy Prawn Oil & Tomato Pasta

Spicy Prawn Oil & Tomato Pasta

Recipe By Courtney Roulston

Ingredients

• 16 green (raw) king prawns, shells on

• 400g San Remo spaghetti

• sea salt and black pepper to taste

• 2 cloves garlic, chopped

• 1 x 250g punet cherry tomatoes, halved

• ¼ cup basil leaves, picked

• 30g parmesan cheese to serve, grated fresh from a block

spicy prawn oil

• ¾ cup Squeaky Gate extra virgin olive oil

• 1 tsp whole fennel seeds

• 1 onion, diced and separated into two portions

• ½ cup carrot, grated

• 1 tbsp dried chilli flakes

Method

• To make the Spicy prawn oil, heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook an a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.

• Bring a large pot of salted water up the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain and reserve ½ cup of the cooking water.

• Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil and the remaining onion and garlic. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.

• Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.

• Divide the pasta into serving bowls and top with a little extra spicy prawn oil, grated parmesan and cracked black pepper.

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Shaking Beef

Shaking Beef

Recipe By Khanh Ong

Ingredients

shaking beef

• 600g eye fillet / scotch fillet diced to 1 inch cubes

• 4 cloves of garlic

• 3 tbsp oyster sauce

• 2 tbsp dark soy sauce

• 4 tbsp vegetable oil

• 1 tbsp caster sugar

• pinch of salt

• 1 tsp black pepper

• 1 red capsicum diced same size as the beef

vinegar red onions

• 1 red onion thinly sliced

• 2 tbsp sugar

• 4 tbsp white vinegar

dipping sauce

• 2 tsp salt

• 2 tsp black pepper

• 1 juice of 1 large lemon

Method

• Combine vinegar red onion ingredients and set aside.

• Place beef into a large mixing bowl with 2 cloves of garlic minced. Add oyster sauce, soy sauce, 1 tablespoon of vegetable oil, sugar, salt and pepper into the bowl and combine all ingredients well. Leave to marinate for 30 minutes.

• Place a wok on high heat then add remaining tablespoon of vegetable oil until just before smoking point. Mince the remaining clove of garlic into the hot wok and leave to slightly brown for 5 seconds. Add ½ the marinated beef into the wok and leave to brown while gently shaking in intervals for 2 -3 minutes, add half the diced capsicum in the last 15 seconds.

• Remove the cooked beef and repeat with remaining beef and capsicum. Set aside for plating.

• Combine all the dipping sauce ingredients and place in a small serving dish.

• Place watercress on a large serving platter, Scatter over tomatoes. Place the cooked beef over the tomatoes and watercress, drain the red onions and scatter over the beef. Finish with some fresh cracked pepper.

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Parmesan & Spinach Fettuccine

Parmesan & Spinach Fettuccine

Recipe By Michael Weldon

Ingredients

• 500g San Remo Fettuccini

• 1 brown onion, diced

• 3 garlic cloves, finely sliced

• 1/4 tsp chilli flakes

• 300mls Bulla thickened cream

• ½ cup grated parmesan

• ¼ tbs nutmeg

• 1 large bag of baby spinach

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Cook the pasta in a large pot of boiling water following the instructions on packet.

• In a frypan over a medium heat add some oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic and chilli, cook for a further minute. Add the cream, parmesan, nutmeg and baby spinach, cook until the spinach has wilted.

• Transfer the pasta from into the sauce once cooked. Toss through the sauce to coat.

• Serve topped with extra parmesan.

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Crumbed Lamb Chops with Tomato & Caper Sauce

Crumbed Lamb Chops with Tomato & Caper Sauce

Recipe By Michael Weldon

Ingredients

cutlets

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

sauce

• tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs brown sugar

• 1/4 tsp chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• In a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of extra virgin olive oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a frying pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Jazz Apple Cardamom Cake

Jazz Apple Cardamom Cake

Recipe By Sarah Todd

Ingredients

• 1 cup all-purpose flour

• 3/4 tsp ground cardamom

• 3/4 tsp baking powder

• 1/4 tsp salt

• 2 large eggs, at room temperature

• 3/4 cup caster sugar

• 3 tbsp cognac

• 1/2 tsp vanilla extract

• 1/3 cup milk, at room temperature

• 1 tsp white vinegar

• 2 medium Montague jazz apples, peeled cored, 1cm cubes

• 1 medium Montague jazz apples, unpeeled and 2mm sliced in half

• 110 g unsalted butter, melted, plus more for greasing the pan

• 1 tbsp golden brown sugar

• icing sugar, for dusting

• Jalna honey yoghurt to dollop

Method

• Preheat the oven to 180. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.

• In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.

• Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with golden brown sugar.

• Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes.

• Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with icing sugar before serving.

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Jaffna Curry

Jaffna Curry

Recipe By Dani Venn

Ingredients

• 800g australian prawns, shells removed, tails intact

Roasted Curry Powder

• 2 tbsp coriander seeds

• 1 tbsp cumin seed

• 2 tsp fennel seed

• 1 tsp black peppercorns

• 1 tsp fenugreek seed

• ½ stick ceylon cinnamon

• 2 sprigs fresh curry leaves

• 200mls can coconut cream or milk

• 1 tsp ground turmeric powder

• 1 tsp ground chilli powder

• 1 tbsp tamarind paste

• 1 tsp salt

• ½ brown onion, finely diced

• 2 cloves garlic, diced

• 3cm slice ginger, peeled and diced

• 2 tbsp ghee

• 1 tsp cumin seed, dill and brown mustard seed

• ½ tsp fennel and fenugreek seed

• 1 small green fresh chillies, finely chopped

• 2 sprigs fresh curry leaves

• 1 lemongrass stick, outer leaves removed, white part only, bruised

• 1 pandan leaf, tied into a knot

• ½ cup coconut milk

• salt, to season

• 2 tsp jaggery or coconut sugar, to taste

• fresh lime juice, to season

• ½ bunch fresh coriander leaves

• serve with roti or rice

Method

• To make the roasted curry powder, place all spices in a heavy based frypan over low heat and toast until fragrant and aromatic and a darker brown colour, curry leaves should be dried out and almost crispy. Swirl pan occasionally to ensure an even toasting.

• In a large bowl, mix coconut cream, 3 tablespoons of roasted curry powder, turmeric, chilli powder, tamarind and salt together. Add prawns into marinade mix and stir well to coat, then place in fridge to marinate for 20 minutes

• In a large wok or deep fry pan with fitted lid, place over medium – high heat, add ghee then when hot add onion and cook for a few minutes, then add garlic and ginger and cook for a minute, then add spices, cumin, dill, fennel and fenugreek seed, curry leaves, chillies, lemon grass and toss for a few minutes until fragrant. Then add prawns, lemongrass, pandan leaf and extra coconut, toss well cook for approx. 5 minutes until prawns have cooked through and sauce has thickened.

• To finish, check seasonings, add jaggery if required, squeeze over fresh lime juice and salt to balance. Remove from wok or frypan onto serving platter, finish with scattered fresh coriander. Serve with steamed rice or roti.

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Baked Samosa

Baked Samosa

Recipe By Sarah Todd

Ingredients

• ghee

• 8 sheets filo pastry sheets

• melted butter for brushing

• 1 medium potato, peeled and diced

• 1 small sweet potato, peeled and diced

• 1 tbsp vegetable oil

• 1 onion, finely diced

• 1 clove garlic, minced

• 3 tsp garam masala

• 50g frozen peas, defrosted

• 1 tbsp butter

• small bunch fresh coriander

Method

• Preheat oven to 190°C. In a pot of boiling water add potatoes and boil for 5 minutes then add sweet potato as it takes a little less time. Cook until soft (approximately 15 minutes) drain in a colander and allow to steam.

• Meanwhile heat the ghee in a pan and sauté the garlic and onion, stir in garam masala and season and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, roughly mash and add to onion mixture, mix well and then stir in peas, coriander and melted butter. Allow to cool.

• Cut the filo sheets in half lengthwise. Stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip closest to you, slightly left of the strip and 1cm up from the bottom. Now fold the bottom right hand corner up to cover filling, fold over wrapped filling to give a triangular shaped parcel.

• Continue folding up the pastry strip ensuring points are tucked in to prevent filling escaping. Brush completed parcel with melted butter and place on baking tray. Continue with all remaining filling and pastry.

• Bake samosas for 15 – 20 minutes until golden brown, serve hot, with a tamarind chutney.

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Apple Tarte Tartin

Apple Tarte Tartin

Recipe By Michael Weldon

Ingredients

• 6 Jazz apples, peeled cored and quartered

• 1/2 cup dried apricots

• 1 cup sugar

• 1/4 cup cream

• 2tbs butter

• 2 sheet butter puff pastry

• sea salt

• vanilla ice cream for serving.

Method

• Heat a oven safe frypan over a medium high heat. Add the brown sugar and cook until caramelised. Add the cream and butter, cook until the sauce is a caramel. Add the apple and apricot into the frypan. Top with pastry and tuck in the edges. If your sheet doesn’t cover the edges fully add some extra sheets of pastry. Cut a couple of holes in the top of the pastry to allow the filling to steam.

• Place into a 180deg oven and cook until the pastry is golden and puffed.

• Remove from the oven and sit for 2 minutes. Place a plate over the pan and flip so the tarte tatin is apple and apricot side up on the plate. Cut into quarters and top with ice cream.

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Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe By Michael Weldon

Ingredients

• 2 1/2cups Jalna greek sweet and creamy yoghurt

• 6 egg whites

• 1/2cup caster sugar

• 1/4tsp cream of tartar

• 1tsp vanilla bean paste

• pinch of sea salt

• 2 mangos, flesh removed and diced and blended till smooth

• 1 lime, zest

• 75g macadamia nuts

Method

• Add the egg whites to a large bowl with a pinch of salt and whisk to soft peaks. Add the sugar and continue whisking to stiff peaks.

• In a large mixing bowl combine the yoghurt and the egg whites, mix until smooth. Take out a quarter of the mixture and reserve in a separate bowl. Add the blended mango into the large bowl of mixture, gently fold through the parfait base until evenly mixed. Place the mixture into a baking paper lined loaf tin. Place in the freezer for 2 hours to set.

• Into the leftover quarter of parfait mixture gently fold in the macadamia and lime zest. Pour on top of the mango parfait. Return to the freezer until fully set, at least 4 hrs.

• To serve cut slices of parfait with a warm knife. Store parfait in the freezer and eat whenever you like!

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Deep Fried Brussel Sprouts with Chilli Maple Dressing

Deep Fried Brussel Sprouts with Chilli Maple Dressing

Recipe By Michael Weldon

Ingredients

• 500g brussels sprouts, halved lengthways

• 250g kalettes, halved lengthways

• 2tbs maple syrup

• 2tbs Squeaky Gate extra virgin olive oil

• 2tbs red wine vinegar

• 1 birdseye chilli, chopped

• ½ red onion, sliced thinly

• 50g green olives, sliced thinly

• ¼ bunch of mint leaves picked

• ¼ bunch parsley, leaves picked

• sea salt

• oil for frying

• large Raco frypan

Method

• Heat oil to 180deg c in a wok. Add the brussels sprouts can cook until crispy, 6-8 minutes. Strain and dry on paper towel. Add the kalettes to the oil and fry for 2 minutes until crispy. Strain and dry on paper towel. Season with salt.

• Whisk together the maple, extra virgin olive oil, red wine vinegar, chilli and a pinch salt.

• In a large bowl add the sprouts, kalettes, red onion, olives, mint and parsley. Drizzle over dressing and toss together.

• Serve on a sharing platter.

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Aloo Gobi

Aloo Gobi

Recipe By Sarah Todd

Ingredients

• 1/2 tsp cumin seeds

• 1 onion medium, finely chopped

• 2 cm ginger, finely chopped

• 4 garlic cloves, finely chopped

• 2 tomatoes medium, skin removed and blended

• 1/2 tsp turmeric powder

• 1/2 tsp dry mango powder amchur

• 1/2 tsp red chili powder or to taste

• 1/4 tsp Pattu garam masala powder

• 1 tsp coriander powder

• 2 potatoes medium, cubed, parboiled

• 1 cauliflower medium, cut into small florets, par steamed

• 1 tbsp toasted fenugreek leaves

• 2 tbsp chopped coriander

• salt to taste

to serve

• roti

• mango pickle

• fresh coriander

Method

• In a frypan heat on medium heat 2 teaspoons of EVOO and add cumin seeds and let them crackle. Add the onions and cook for 5-6 minutes until translucent. Add the ginger-garlic and cook for another 2 minutes.

• Add tomatoes and spices, turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and allow the masala to cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

• Add chopped coriander leaves and stir and add garam masala and cook on medium-low heat for 5-6 minutes.

• Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.

• If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook through and add fenugreek. Adjust spice levels to taste.

• Serve with roti and pickle

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Strawberry and Feta Salad

Strawberry and Feta Salad

Recipe By Michael Weldon

Ingredients

• 1 punnet of strawberries, sliced thinly

• 1 shallot, sliced thinly

• 1 pack of baby cucumbers sliced thinly

• 150g feta cheese, crumbled

• 1 packet of baby lettuce leaves

• 1/4cup toasted walnuts, chopped

• 1 bunch of chives sliced thinly

dressing

• 1/2cup Squeaky Gate extra virgin olive oil

• 1 lemon, juice and zest

• 1tsp dijon mustard

• sea salt

• black pepper

Method

• In a bowl combine all the salad ingredients and gently mix together.

• In a small bowl combine the dressing ingredients and whisk together.

• Pour the dressing over the salad and gently mix together. Serve on a large platter with a bit of extra feta crumbled on top.

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Potted Chocolate Mousse

Potted Chocolate Mousse

Recipe By Kirsten Tibballs

Ingredients

• 350mL Bulla thickened cream (A)

• 80mL Bulla thickened cream (B)

• 160mL Bulla crème fraiche (A)

• 200g good quality milk chocolate

• 100g good quality dark chocolate

• 240mL Bulla creme fraiche (B)

to serve

• 240mL Bulla crème fraîche (B)

• 8 fresh raspberries, mint leaves

Method

• Place the Bulla Thickened Cream (A) in a bowl and whisk by hand or with a mixer to a soft consistency, so the cream has some body but still collapses. Set aside in the fridge.

• Place the milk and dark chocolate in a heatproof bowl (if using blocks of chocolate, finely chop the chocolate first).

• Place the Bulla Thickened Cream (B) and Bulla Crème Fraiche (A) in a saucepan. Bring to the boil and pour directly over the chocolate. Whisk until combined to create a ganache.

• Fold through the semi-whipped Bulla Thickened Cream.

• Place the chocolate mousse in a piping bag and pipe into your 8 Mason jars. Place in the fridge for an hour to set.

• To serve, scoop a teaspoon of Bulla Crème Fraiche (B) onto each chocolate mousse and garnish with a raspberry and a small sprig of mint.

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Barramundi with Apple Remoulade

Barramundi with Apple Remoulade

Recipe By Michael Weldon

Ingredients

• 4 Smitten Apples, julienne

• 1 head of fennel, shredded and fronds saved

• 2 spring onions, sliced thinly

• 2tbs Capers

• ¼ cup mayo

• 1 lemon

• ½ bunch mint, leaves picked

Method

• Heat the BBQ or griddle pan until smoking. Brush the skin of the fish with extra virgin olive oil. Add to the BBQ and cook until the skin is crispy and the fish is cooked halfway. Turn and cook the fish for another couple of minutes

• In a bowl combine the apple, fennel, spring onion, capers, mayo, lemon juice and a pinch of salt, mix together until all the ingredients are coated in the mayo.

• Serve the remoulade, topped with the Barra and garnish with the mint and fennel tops.

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