Recipes - All Recipes

(Most recently added recipes display first.)

Turkey Waldorf Salad *

Ingredients

  • ½ cup raisins
  • 3/4 cup brandy
  • 3 granny smith apples peeled and cored
  • ½ cup walnut halves, toasted
  • 3 stalks of celery, thinly sliced
  • 500g turkey breast, poached and cubed
  • 500 ml mayonnaise
  • 1 tblsp flat leaf parsley, chopped
  • celery leaves for garnishing

Serves 4 – 6


Omit turkey, use 500g chicken breasts, poach as directed, cool dice and add to salad.
Replace raisins with chopped dried apricots
Omit walnuts, add toasted blanched almonds
Combine 1 cup each mayonnaise and natural yoghurt together for a lighter dressing.

Preparation

  • Place raisins and brandy in a small Pyrex jug, cover and  heat on High (100%) for 2 ½ minutes or until the brandy is absorbed.
  • Set aside to cool.
  • Cut apples lengthwise into 3mm thick slices.
  • In a bowl combine the walnuts, celery, apples, turkey and half the raisins  with enough mayonnaise to coat.
  • Season to taste and toss well to combine.
  • Divide mixture among the plates, sprinkle with remaining raisins and parsley.
  • Garnish with celery leaves to serve.

Tips:
To poach the turkey breast, place it in a microwave safe container with some peppercorns, a celery and parsley stalk and 2 spring onions. Cover with warm chicken stock, then cover the container and microwave on MED (50-60%) for 9 minutes, turning over halfway through cooking time.

This dish may be prepared a day ahead and kept refrigerated.

Crab Meat & Water Chestnut Soup

Ingredients

  • 2 tblsp peanut oil
  • ½ cup white onion, chopped finely
  • 2 tbsp ginger, julienned
  • 1 garlic clove,  diced finely
  • salt to taste
  • ½ cup white wine
  • 1 litre chicken consommé
  • 400 g fresh crabmeat
  • 1, 250g can water chestnuts, drained and julienned
  • 1 ½ teaspoons light soy sauce
  • 2 – 3  spring onions diagonally sliced

Preparation

  • Heat oil in a heavy based saucepan and sauté onions, ginger, garlic and salt for 5 minutes.
  • Add the wine and simmer until half reduced.
  • Stir in chicken consommé and simmer gently for 25 minutes, skimming occasionally to remove impurities.
  • Stir in crabmeat, water chestnuts and soy sauce and simmer gently for 5 minutes.
  • Serve in small soup bowls garnished with spring onions.

Tip
Fresh, cooked crab is available from good fishmongers.

Yule Log

Ingredients

  • Spray oil
  • Three quarter cup plain flour
  • 1 teaspoon fresh baking powder
  • pinch of salt
  • 5 eggs, room temperature
  • Three quarter  cup caster sugar
  • 1 teaspoon vanilla essence
  • 350g  King Island Yoghurt
  • 250g chocolate flakes
  • 200g hazelnuts chopped

Serves 6-8

Preparation

  • Preheat the oven to 200°c.
  • Have ready clean tea towel.
  • Prepare a  21 x 30 cmnon stick Swiss roll pan by spraying lightly with oil.
  • Sift together flour, baking powder and salt and set aside.
  • In a clean mixing bowl beat egg yolks until pale and thick then gradually add 6 tablespoons sugar, beating well after each addition.
  • Mixture should fall in a thick ribbon when beaters are lifted.
  • Add vanilla and beat again.
  • In a separate clean mixing bowl beat egg whites with remaining sugar until they stand in firm, glossy peaks.
  • Fold a third of the whites into yolk mixture, then fold in the remaining whites.
  • Fold in the dry ingredients gently and thoroughly.
  • Spread the batter evenly over the prepared pan and cook for 10 – 12 minutes until the cake is golden on top.
  • Remove from the oven working quickly cover the pan with clean towel.
  • Turn over pan and towel to remove the cake – cake will be wrong side up.
  • Roll cake in towel.
  • Place rolled cake seam side down on wire rack to cool completely.
  • Unroll cooled cake and place on a platter.
  • Spread with sweetened yoghurt, dust with chocolate flakes and sprinkle nuts in a line down the centre.
  • Re-roll gently to avoid splits.
  • Spread yoghurt over the exterior then run a fork lengthwise to emulate a log and dust generously with chocolate flakes.
  • Refrigerate until ready to slice and serve, with a fresh berry coulis.

Christmas Turkey Caesar Salad *

Ingredients

  • Spray oil
  • 500g turkey breast
  • 1 clove garlic
  • fresh sage leaves, chopped pepper
  • 1 clove garlic
  • Cos lettuce leave
  • 100grams bacon (rind removed cut into strips)
  • 6 slices of bread (crust removed and cut into cubes
  • 2 lightly boiled eggs, sliced
  • 100g shaved parmesan cheese

Dressing:

  • 200 mls light olive oil
  • 30 mls white wine vinegar
  • juice from half a lemon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cloves of finely crushed garlic
  • 2-3 fillets of anchovies chopped
  • salt & pepper to taste

Serves 4


Omit turkey, replace with chicken breasts.
Replace bacon with strips of prosciutto
Add toasted walnut halves instead of bread croutons.

Preparation

  • Insert the garlic clove into the centre of the turkey breast.
  • Sprinkle with sage and season with pepper.
  • Spray a non stick frypan with oil, and sear the turkey on both sides.
  • Elevate seared breast on a microwave roasting rack, cover loosely with paper towel and cook on Medium (50-60%) for 8 minutes turning over half way through cooking time.
  • Wrap cooked poultry in foil to stand and keep warm.
  • Toast the croutons in the oven and fry the bacon until crisp.
  • In a Pyrex jug Whisk together oil, vinegar, juice, mustard, Worcestershire, garlic and anchovies with seasoning to taste until well blended.
  • Warm in the microwave oven on Medium (50-60%) for 2 minutes.
  • Whisk well before serving.
  • With an electric knife slice the roasted turkey thinly.
  • On a large serving platter layer the lettuce, turkey slices, bacon, croutons and top with egg slices.
  • Drizzle with warm dressing and serve garnished with shaved parmesan cheese.
  • Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
  • Cook on Medium (50%) a further 2½ minutes.
  • Remove and stand whilst cooking the capsicum.
  • Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
  • Stand for 5 minutes then peel away skin and discard.
  • Slice capsicum.
  • Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

White Gazpacho

Ingredients

  • 1 large wholemeal pita round
  • 125g raw peeled almonds
  • 2 cloves garlic
  • salt
  • 120 g crumbled sourdough bread soaked in 1 cup of milk
  • 12 tbs virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 2 cups water
  • Garnish: 200g seedless small grapes

Serves 4-6

Preparation

  • In a mixing bowl mash together almonds, garlic and salt to form a paste.
  • Add the milk soaked bread and then the oil bit by bit, beating the mixture into the consistency of thick mayonnaise.
  • Remove to a bowl , slowly add the vinegar and the water stirring constantly until you have a smooth but light soup.
  • Refrigerate overnight.
  • Serve the soup very cold garnished with the grapes.