Preserved Mushrooms In Oil
500g White Wine Vinegar
3-4 cloves of garlic (coarsely chopped)
1 tsp black peppercorns
2 tsp salt
6 sprigs fresh Thyme
1 kg assorted mushrooms (smallish)
Strips of lemon rind from 1 lemon
1-2 bay leaf
Good quality olive oil to cover (use a light and fruity olive oil or dilute it with Grapeseed oil)
Put the vinegar, water, garlic, peppercorns and a few sprigs of thyme in a deep non-corrosive pan. Bring to the boil, then reduce the heat and simmer for 30 minutes.
Add the mushrooms to the pan and simmer for about 10 minutes, or until they are just cooked, remove them with a slotted spoon and drain well. Remove the thyme and set aside.
Arrange the mushrooms, strips of lemon peel, bay leaf and thyme sprigs in the hot sterilised jar.
Heat the olive oil in a pan to 75C and pour it carefully into the jar, making sure the mushrooms are completely covered. Poke the mushrooms with a skewer to ensure there are no air pockets, then seal.
The mushrooms will be ready to eat in about 2 weeks.
Shelf life is approximately 6 months.
Lime and Passionfruit Chilled Cheesecake
1 Packet Arnotts Nice Biscuits
750g Philadelphia Cream Cheese
395g sweetened condensed milk
2-3 limes – juiced
100g raw sugar
170g tin passionfruit (drained – reserve juice for curd)
1 tsp Vanilla Bean Paste
Lime and passionfruit curd
Reserved passionfruit juice
2-3 limes juiced
110g raw sugar
+Fresh sliced strawberries to serve
Preheat oven to 180°C and line the base and sides of a 22cm spring form cake tin with baking paper.
Place biscuits and butter into thermal bowl and mill 15 sec/speed 6. Press into prepared tin using the mc to compress and bake for 10-15 minutes or until the edges are becoming golden and base is crispy. remove from oven and allow to cool.
Add cream cheese, sweetened condensed milk, lime juice and vanilla bean paste to the thermal bowl. Beat 20 seconds/speed 6. Scrape down sides of bowl and repeat until mixture is soft and smooth.
Using a spatula stir through drained passionfruit seeds and pour mixture onto the prepared biscuit base.
Shape the surface so that there is a shallow well in the centre of the cake. Place into a refrigerator while you prepare the curd.
Place all curd ingredients into the thermal mixer and cook for 12 minutes/80C/speed 4.
Once cooked the curd should coat the back of a metal spoon.
Spoon curd into the “well” on top of the cheesecake and chill until completely set (approx. 3 hours)
Decorate with sliced strawberries and serve chilled.
Creamy Honey Mustard Chicken
Approximately 1kg Chicken thigh fillets (or 4 small breasts)
300g button mushrooms, quartered/halved depending on size
1 brown onion, finely chopped
2 cloves garlic, sliced finely
2 Tbsp. wholegrain mustard
2 Tbsp. Dijon Mustard
2 Tbsp. honey
2 Tbsp. GF cornflour
1 Tbsp. butter
400ml can coconut cream
Fresh rosemary sprigs
Salt and Pepper to taste
Preheat oven to 180C.
In a sauté pan or other oven and stove top proof dish (I use my stove top compatible Corningware – but a cast iron pan such as a Le Creuset would also work), melt the butter and a Tbsp. of olive oil. Sauté the onion and garlic over a low to medium heat until they aretransparent. Toss through the mushrooms. Turn the heat up to high, then add the chicken pieced, turning once to seal and slightly brown.
In the meantime, in a small bowl combine the mustards, honey, cornflour, salt and pepper and another Tbsp. or two of olive oil and mix with a fork until well combined.
Pour mustard mix over the browned chicken, onionand mushroom mix and add coconut cream. Stir through then sprinkle rosemary over the top. Place the chicken uncovered into the oven for 35 minutes or until chicken is cooked and golden.
If you don’t have a dish that can go on both thecooktop and in the oven, use a saucepan to sauté ingredients before transferring them to an oven proof dish, before adding the sauce ingredients and cooking in the oven as per previous instructions.
2 tsp sugar
2 tsp yeast
500g Laucke “00” flour
2 tsp pink Murray River Salt
5-10g Apple Cider Vinegar
Place sugar, water, milk and yeast into the thermal bowl. Cook for 2 minutes/37C/speed 4.
Add flour salt and vinegar to the warmed liquid and mix for 10 seconds/speed 6.
Knead dough for 4 minutes/interval speed. Wrap in a silicon mat or place in an oiled and covered bowl, and leave in a warm draught free place until dough has doubled in size.
Divide dough into 8 equal portions and shape into balls on a lined slice tin. Allow rolls to double in size then place in a cold oven and cook for approximately 20-25 minutes at 200C
1 – 1½kg beef (either mince or if you have extra time to cook the sauce – oysterblade or similar stewing steak is brilliant)
1 onion, finely diced
3 cloves of garlic, finely sliced
2 bottles of Passata (tomato puree – available in the pasta sauce section – try and get one that is fairly thick – otherwise
1 can chopped tomatoes
2 tablespoons of tomato paste
1-2 stock cubes
2 packs 250g San Remo Instant Curly Lasagne Sheets
1 large bag Pizza Cheese
Fresh grated parmesan/romano/pecorino
Salt and pepper
In a large pot, heat a drizzle of olive oil, then cook the diced onion on medium heat until they have softened. Add garlic and then the mince, and cook until mince is browned. Crush stock cube over mixture, and stir in tomato paste. Cook for a few minutes, then add passata and tinned tomatoes. Add a large pinch of oregano, then season with salt and pepper. Simmer on low heat for around 40 minutes or until tomato loses its acidity and is cooked to taste.
Once sauce is cooked, use a ladle to spoon some sauce over the base of a large deep baking dish. Lay sheets of curly lasagne sheets over the base, then layer with sauce and a generous sprinkling of pizza cheese. Continue layering sheets until you have used up all the sheets and sauce finishing with a generous layer of cheese.
Place lasagne in a preheated 200°C oven and bake for 40 minutes or until lasagne is cooked through.