Recipes - All Recipes

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Walnut Dip

Ingredients

  • 250g Australian walnuts, roughly chopped
  • 4 hard boiled eggs, chopped
  • 440g can green beans, drained
  • 1 red onion, grated
  • 1-2 tblsp butter melted,
  • salt and pepper to taste

Serves 3-4

Preparation

  • Place all the ingredients in a mixing bowl and toss together well
  • Spoon into a blender and puree
  • Transfer into a serving bowl
  • Chill before serving in an Iceberg lettuce cup with pita chips

Tip
The onion may be gently sautéed prior to blending

Fish With Potato, Leeks And Broad Beans

Ingredients

  • 2, (150g) medium Desiree potatoes
  • 1, (800g) bunch medium leeks
  • Butter
  • Sea salt and freshly ground pepper
  • Chopped flat leaf parsley
  • 2, 150g thick fillets of Blue-Eye or Salmon with skin on
  • Corn flour for coating
  • 1 tablespoon olive oil
  • 1 cup (150g) frozen broad beans
  • 1 tablespoon water
  • Lemon wedges

Preparation

  • Prick potato skin with a fork.
  • Place in a suitable microwave oven.
  • Cover and cook in a on High (90-100%) for 3 minutes.
  • Turn potatoes over and cook further 4 minutes or until soft when pierced with a fork.
  • Remove and set aside.
  • Remove roots and tops from leeks (reserve dark leaves for making stock).
  • Wash leeks well and cut into thin diagonal slices.
  • Place in a medium microwave dish, add 1 tablespoon butter, cover and cook on High (90-100%) for 2 minutes, stir and cook a further 4 minutes or until softened.
  • Remove, season with salt and pepper.
  • Set aside.
  • Coat choice of fish lightly with corn flour, season with salt and pepper.
  • Heat oil in a medium frying pan until hot.
  • Add fish skin side down, press lightly with a spatula and cook for 2 minutes.
  • Turn over, lower heat to medium and cook further 5 minutes or to desired taste.
  • Meanwhile, place frozen broad beans in a shallow microwave dish.
  • Add 1 tablespoon water, cover and cook on Medium-High (70-80%) for 4-5 minutes, stirring once.
  • Remove, add some chopped parsley and season with salt.
  • Cover and set aside.
  • Cut potatoes in half, smash roughly with a fork.
  • Season with butter, salt and pepper.
  • Reheat vegetables if necessary.
  • Serve fish on top of leeks with smashed potato and broad beans.
  • Accompany with lemon wedges.

Tip
Tested in a 750 watt oven. If the microwave oven is a higher wattage, remember the vegetables will cook in less time.

Individual Christmas Puddings with Fresh Cherry Sauce

Ingredients

Pudding

  • 375g pack mixed dried fruits
  • 3 tablesp brandy
  • 1 cup Self-Raising flour
  • 1 teasp cinnamon
  • 1 teasp nutmeg
  • 50g cold butter, coarsely grated
  • 1 slice (1/2cup) whole meal bread crumbed
  • 1 x 60g egg, lightly beaten
  • 2 tbs unsweetened apple juice
  • 2 tbs skim milk

Makes 6

Cherry Sauce

  • 500g fresh cherries, rinsed, stems removed, pitted
  • 1 – 2 tablespoons Kirsch or Grand Marnier
  • 1/4 cup pouring cream

Makes 1 cup

Preparation

  • Spray 6, 200ml china custard cups with non-stick cooking oil.
  • Set aside.
  • Place fruits and brandy in an ovenable glass jug.
  • Stir to combine, cover and cook on HIGH (100%) for 2 minutes.
  • Sift the flour and spices into a mixing bowl.
  • Rub in the butter and stir in breadcrumbs.
  • Add the egg, apple juice and milk, stir well.
  • Add the warm fruits.
  • Stir until mixture is well combined.
  • Working quickly, spoon the fruit mixture into the cups
  • Elevate the cups around a microwaveable roasting rack.
  • Cook on Low (30%) for 8 minutes, check, cook a further minute if necessary.
  • Allow to stand for 5 minutes, invert onto serving plates and serve with warm cherry sauce.

    Preparation – sauce:

  • Place cherries and liquor into a blender.
  • Add the liquor and blend the cherries until the fruit liquefies.
  • Pass the cherry mix through a fine mesh strainer.
  • Warm the strained cherry juice in a pan, stir in cream and then swirl around individual plum puddings to serve.

Tip
Puddings suitable for people with Diabetes & tested in 850 watt microwave oven

Cherry Semifreddo Christmas Pudding *

Ingredients

  • 400gr fresh ripe cherries, pitted
  • 2 tablespoons rose water
  • 6 egg yolks
  • 200g caster sugar
  • 250 mls whipping cream


Omit cherries, replace with 375g packet dried fruit medley or jar of fruit mince and serve with any berry coulis.
Pour final mixture into a 4 cup (1litre) loaf pan or 20cm spring form pan lined as directed.

Preparation

  • Rinse cherries and sprinkle with rosewater and allow to macerate for several hours.
  • Beat the egg yolks and half the sugar with the electric beater until thick, pale, creamy and double the volume.
  • Whip the cream with other half of the sugar and combine evenly with the egg mixture.
  • Line the base and sides of a 1 litre pudding basin with plastic wrap leaving the wrap hanging over the sides of the basin.
  • Spoon the mixture into the basin, fold the plastic over the top to cover the semifreddo.
  • Freeze for I – 2 hours or until partially frozen.
  • Remove from freezer and stir through cherries.
  • Recover and return to the freezer until frozen.
  • Turn out of the basin, slice and serve with a few extra fresh cherries.

Christmas Wreath

Ingredients

  • 12 x 5cm profiteroles
  • 2 x 200g tubs crème fraiche at room temperature
  • 1-2 tablespoons milk
  • 5 tablespoons Blackwood Lane natural healthy Fruit mince
  • ½ x 200g block Plaistowe dark cooking chocolate
  • 2 punnets medium strawberries, rinsed
  • ½ honeydew melon
  • ½ x100g packet hazelnuts, roasted, skin removed and chopped or
  • 2-3 tablespoons ground hazelnut meal

Serves 6 – 12

Preparation

Step 1
Cut the profiteroles in half and set aside. Mix the crème fraiche and milk together in a bowl until smooth. Gently stir through fruit mince. Generously fill the each profiterole bases and return tops.

Step 2
Place the filled profiteroles in a circular configuration around the edge of a 28-30cm wide flat plate so they are touching each other. Place the chocolate in a zip lock bag and microwave on Medium High (70-80%) for 1 minute or until melted. Snip the end of the bag and drizzle over the profiteroles. Scatter over choice of hazelnuts. Refrigerate for 5 minutes or until the chocolate is set.

Step 3
Cut strawberries in half. Remove the seeds from the melon half. Either dice or scoop into balls using a melon baller. Combine the fruits and fill the centre of the wreath just before serving.