Filtering by Tag: SIMPLE
CREAMY SUNDRIED TOMATO & PRAWN PASTA
RECIPE DEVELOPED FOR GRANT BURGE WINES
400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt
Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve
Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.
Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.
Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.
Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.
SEARED THREADFIN SALMON W/ TOMATOES & OREGANO
After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!
Prep 00:10
Cook 00:10
Serves 4
Easy
Ingredients List
4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)
2 tbs extra virgin olive oil
Sea salt and pepper, to season
3 large ripe heirloom tomatoes, thickly sliced
Dressing
3 tbs white wine vinegar
5 tbs extra virgin olive oil
1/4 cup parsley, finely chopped
3 sprigs oregano, leaves only, finely chopped
1 glove garlic, finely chopped
Sea salt and pepper, to taste
To serve
Fresh sprigs of oregano
3 tbs pine nuts, toasted golden
Method
Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*
Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.
Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.
Notes
* Cooking times will always vary depending on the size and thickness of your fish fillets.
SIMPLE PORK RISSOLES
Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious.
Prep 00:20
Cook 00:10
Serves 4
Easy
Ingredients
500g pork mince
1/2 brown onion, finely diced
3 cloves garlic, minced
1 tbs finely chopped fresh rosemary
1 tbs fennel seeds
1 egg
1 tbs honey
1/2 cup breadcrumbs
Plain flour to coat
Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles.
Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.
Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.
CHICKEN SOUP
RECIPE CREATED FOR YAHOO! LIFESTYLE
If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!
Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour.
Prep 00:15
Cook 03:00
Easy
WHAT’S IN IT?
1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these
1 tbs Cobram Estate extra virgin olive oil
1 brown onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 whole head garlic, cut in half
5 cm knob ginger, roughly chopped
2 star anise
8 pepper corns
Soft herbs - whatever you may have leftover in the fridge
Anything else that is looking a bit rough in your fridge
PUTTING IT ALL TOGETHER:
Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.
Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked.
Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with.
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Recipe notes and tips:
* You pot will need to be big enough to hold a whole chicken plus liquid.
SOUP TO KEEP YOU WARM…
SAUSAGE KALE PASTA
RECIPE CREATED FOR YAHOO! LIFESTYLE
This is a complete staple in my house, if i don't have this once a week with a big glass of red wine; I am in trouble! So simple, so tasty - you will just want to keep eating and I promise you it will be your new go to dish!
Prep 00:10
Cook 00:20
Makes 4
Easy
WHAT’S IN IT?
2 tbs extra virgin olive oil
500g pork mince
5 cloves garlic
1 tbs fennel seeds
1/2 tbs chili flakes (or to your liking)
Sea salt, to taste
350g casarecce pasta (or any short pasta, like fusili)
1 bunch, kale, washed, leaves removed from stem and torn into 5cm x 5cm pieces
To serve
Cobram Estate extra virgin olive oil
Chili flakes, to taste
Parmesan, grated
Sea salt, to taste
PUTTING IT ALL TOGETHER:
Step 1. Place a large pot of salted water over high heat and bring to the boil. In a large non stick fry pan heat olive oil over high heat. Add pork mince and cook for 10-15mins until pork is super crispy and golden.
Step 2. Once water is boiling rapidly add your pasta and cook as per packet instructions or until al dente. Before straining your pasta, reserve one cup of pasta water (this is the starchy water that the pasta has been cooking in, be sure to use a mug or heat proof cup).
Step 3. To the pork add garlic, chili, fennel and season well with sea salt. Stir well to combine and reduce heat to low and cook until garlic is just softened and fragrant (1-2mins)
Step 4. Add kale to mince and stir through, add in strained pasta along with 2 tbs of pasta water and a good glug of olive oil. Mix well to combine.
Step 5. Serve to large bowls. Top with chili, parmesan and olive oil to your liking.
MORE PASTA!!!!
SIMPLE FLATBREADS
RECIPE CREATED FOR YAHOO! LIFESTYLE
These breads are so versatile and easy to make you will be whipping them up for every meal. Perfect for that Indian feed you have been craving, or using them as a wrap for grilled chicken, even as little pizza bases. These flat breads are perfect.
Prep 00:10 (plus 30mins resting time*)
Cook 00:10
Makes 6
Easy
WHAT’S IN IT?
250g self raising flour
250g natural yoghurt
1 tbs Cobram Estate extra virgin olive oil
1 tbs sea salt
Ghee / Butter / Oil, to cook
PUTTING IT ALL TOGETHER:
In a large bowl combine all ingredients, mixing well to come together to form a rough dough. Remove from bowl and knead for 5mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30mins.
Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2mins each side or until golden and beginning to puff up.
As you cook your breads wrap them in a tea towel to keep warm while you cook remaining dough.
Recipe notes and tips:
* The resting time is not necessary, but it will give you the best results.
