The Pavlova remains a familiar favourite to this day and we certainly know why!

What is the difference between Pavlova and a Meringue?

Both consist of egg white desserts, and are made quite similarly. The key difference is that a meringue is crispy and dry throughout, whereas the pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.

What is your favourite topping?

Pavlovas are so delicious and accommodating that you can really dress it up or down as you see fit! This recipe focuses on adding plenty of strawberries which are a feast on the eyes and taste buds. However, you don’t need to add strawberries if that’s not your thing. This dessert can be as exceptionally great with a variety of fruit such as: blueberries, mulberries, raspberries, passionfruit pulp or even kiwi and mango. The real question is what is your flavour preference?

Pavlova

0 from 0 votes

Recipe by Nikita Cloete Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

There is something special about a pavlova and accompanied by the fresh fruit it does not only taste great it also looks like a piece of art!

Ingredients

• For the meringue

• 4 egg whites

• 250 g caster sugar

• 1 tsp white wine vinegar

• 1 tsp cornflour

• 1 tsp vanilla extract

• For the topping

• 500 g strawberries, hulled and halved

• 200 g redcurrants, stalks removed

• 3 tbsp icing sugar

• 350 ml double cream

Directions

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

If you’re loving this recipe, why not try some of our other classic dishes that we’re certain you’ll love just as much (if not more).

The post The classic Pavlova dessert with strawberries appeared first on Australian Times News.

So, what is it about the biscuits that increased their popularity? Well, for starters, its coconut taste alone has coconut lovers hooked.

The prevalence of its existence today lies in the fact that it could be preserved for days on end. With exception to other ingredients added that might defeat the preserving purposes.

The year the biscuit term was coined

In the year 1916 on the 25th of April, marked the celebration of Anzac day. This was to commemorate the first anniversary of the landing of the Anzac troops at Gallipolli.

The term Anzac was first coined in the year 1915 when Australian and New Zealand troops were training in Egypt. So, now the record is set straight between Aussies and New Zealanders who argue about its origin.

More importantly, the partners of these soldiers were terribly worried about the quality of food given to their men. As a result, the women thought it best to send these biscuits as they could be eaten over long periods of time.

Prevalence of Anzac biscuits today

After a while with refrigerators becoming more prevalent on ships, the Anzac biscuits weren’t made to a great extent anymore as bulkier foods could now be sent. Fruitcake was the most popular staple sent thereafter.

Today, Anzac biscuits are made and sold to raise funds for veteran organizations for the care and welfare of aged veterans.

Ready to try biscuits from your Aussie heritage? Find the recipe below!

Anzac biscuits

5 from 2 votes

Recipe by Shannon Alexander Course: at

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 cup plain flour (all purpose flour)

• 1 cup rolled oats

• 1 cup desiccated coconut , unsweetened

• 3/4 cup white sugar , preferably caster / superfine

• 150 g / 5oz unsalted butter

• 4 tbsp golden syrup (Note 1)

• 1 tsp baking soda (bicarbonate soda)

Directions

• Preheat oven to 180°C/350°F (160°C fan forced)
• Line 2 baking trays with baking paper.
• Mix flour, oats, coconut and sugar in a bowl.
• Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
• Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
• Pour butter mixture into flour and mix until just combined.
• Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1″ apart, on prepared trays.
• Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
• Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!

The post Anzac Biscuits: Make your own delicious treats appeared first on Australian Times News.

In different parts of the world, the vanilla slice takes on some different variations.

While the custard slice is one of the best sweet soothing desserts, or if you prefer it as a snack, it is quite easy to make and only includes a few basic ingredients.

So, who will love the Vanilla Slice?

Anyone who loves to indulge in something sweet will love this dessert. You would be happy to know that this dessert is quite easy to make and it is surprisingly much better than one made in a bakery!

After the vanilla slice has been made, it can last up to 3-4 days in the fridge so make sure you enjoy it while you can.

Even though this sweet dessert is the easiest thing to make, for the best results, the vanilla slice is better when set overnight. This makes it much easier to cut, giving a perfectly cut slice.

Do you think you’ll give it a go? While any bakery makes the best pastries and cakes, you can too. You might not be the best chef or baker but this dessert can surely be nailed by anyone.

Get your bake on today!

The Vanilla Slice

5 from 1 vote

Recipe by Shannon Alexander Course: at

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

The classic vanilla slice is a dessert everyone loves. With a wonderful combination of thick vanilla custard, one cannot live without it.

Ingredients

• 2 sheets butter puff pastry, frozen

• ½ cup caster sugar

• ⅓ cup corn starch

• 8 large egg yolks

• 3 cups milk, hot

• 2 tsp vanilla bean paste

• ½ cup unsalted butter

• ¼ cup powdered sugar

Directions

• For the Pastry
• Preheat an oven to 150°C / 300°F.
• Add the frozen puff pastry on two baking trays lined with baking paper. Allow to thaw before using a fork to prick holes on top.
• Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden. Once baked allow to cool down completely.
• Gently place a 9-inch baking tin on top of one of the baked sheets.
• Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.
• For the Vanilla Custard
• Add the sugar and corn starch to a large heat-proof bowl. Use a whisk to combine.
• Add the egg yolks and whisk to combine.
• Add 1/2cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
• Pour the mixture into a large saucepan and whisk on medium-high heat until it thickens. About 5-6 minutes. Once thickened, take off the heat and add the butter.
• Whisk until the butter is melted and well combined.
• To Complete
• Line the bottom and sides of the baking tray with baking paper and place the smaller pastry sheet in the bottom.
• Run the custard through a sieve on top of the pastry. Use a spatula to smoothen out flat.
• Place the second pastry sheet on top.
• Place in the fridge to chill for 2 hours overnight.
• To Cut
• Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
• You want to use a sharp serrated knife.
• Gently score the pastry by running it on top of the vanilla slice.
• Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom. Carefully wipe the knife clean before making the next cut.
• Finish with a dusting of powdered sugar and serve.

The post The Creamy and Mouth-watering Vanilla Slice You Need appeared first on Australian Times News.

If the daily grind is sapping your energy, there are loads of ways to combat it. Whether you boost your exercise regime with a brand new activity, persuade your boss to have office fruit delivered by the likes of Fruitful Office or build more time for relaxation into your routine, it’s time to take a stand against sleepiness!

Incorporating lots of extra vitamins and antioxidants into your daily diet is a fabulous way to give your energy levels a great big kick. If you don’t have the time to fit in your all-important 5 a day, a super juice could be just what the doctor ordered. Juicing is fast, full of natural goodness and an amazing way to start the day. Here are three of our favourite juices designed to give you that crucial pick-me-up on sluggish mornings. Here are some super healthy power juices to try!

Green Power!

Leaf based juices can seem a little, well, gross. Especially for those of us who refused to eat our sprouts as children. But this big, green machine of a juice tastes fresh and it’s full of one crucial ingredient…Chlorophyll.

You might have thought Chlorophyll was only good for plants, but it’s an amazing substance which maximises the oxygenation of our blood. The more oxygenated we are, the more physical energy and brain power we have, so what are you waiting for? Go green!

Green Power!

5 from 1 vote

Recipe by Nikita Cloete Course: at, Recipes

Servings

1

servings

Prep time

10

minutes

Cooking time

0

minutes

Ingredients

• 1 whole cucumber

• 8 stalks celery

• 1 handful spinach

• 1 handful parsley

• 1 handful kale

• 1 inch ginger

• ¼ lemon

Directions

• In a blender, mix all the ingredients together and blend.

Some other fun power juices to try are the Tropical Trailblazer and The Zapper which can be found below!

Tropical Trailblazer

You may not know this, but dehydration is a very common cause of fatigue, particularly during the day. Staying as hydrated as you can is a very good way to maximise concentration and keep you firing on all cylinders. This delicious, dehydration-beating juice is quick and simple to make. The coconut water is crammed with clever electrolytes and the cantaloupe will provide 112% of your vitamin A RDA — that means loads of antioxidants to keep you feeling perky!

You will need:

• Half a cantaloupe melon
• 1 glass coconut water

The Zapper

CAUTION: This juice could give you dangerous amounts of energy, leaving you feeling tip-top all day. Your colleagues may wonder what has gotten into you…

This is a strong juice so you may not want a big serving. Just drink as much as you can handle and we guarantee you’ll feel energised up to the eyeballs! It’s packed with vitamins A & C and ginger to help your body absorb all of those lovely nutrients you’re drinking.

You will need:

• 5 carrots
• 4 inches ginger
• 3 apples
• 2 handfuls parsley
• 1 lemon

Of course, the idea of ginger-filled juices and liquidised kale isn’t everyone’s idea of the perfect start to the day. There are loads of ways you can incorporate the amazing health benefits of fresh fruit and veg into your daily routine. These power juices are just one of many ways to get the job done!

The post Try these 3 Power Juices to up your game this week! appeared first on Australian Times News.

“So what’s on the menu?” they ask with eager eyes and grumbling bellies. I tell them “Kangaroo” and watch as a mixed response sweeps across the table. Half are enthusiastic about the thought of a new challenge, and the other half look at me with eyes that say “if only the wine was where the Australian culinary adventure ended.”

The menu choice was sealed when I discovered Lidl is now selling a deluxe 300g pack of two kangaroo steaks for £3.99. Compared to the cost of beef steaks, which have sky rocketed to a whopping £9 for the equivalent weight, I thought it was the perfect opportunity to treat my friends to some red meat — and a taste of home.

A few more glasses of shiraz and the stigma around eating an animal which featured on Australia’s coat of arms was forgotten. My friends enjoyed the mini indoor steak-out, and may even now be converted to the more environmentally friendly alternative to beef.

Why is kangaroo better than beef?

Kangaroo meat is much leaner and higher in iron than your average beef steak. It contains high amounts of polyunsaturated fat and is pretty much free of any chemicals that are usually associated with farmed stock. It costs Australia next to nothing to produce kangaroo meat; it is mainly sourced from wild animals as a byproduct of population control programs. It is only harvested by licensed shooters in accordance with a strict code of practice. Exported Kangaroo meat is inspected by the Australian Quarantine and Inspection service.

How do I cook it?

If you’re looking to fry a kangaroo steak, be careful not to overcook it. There is far less fat in this meat and it can easily become dry and rubbery. However, if cooked correctly, a kangaroo steak is delicious and full of flavor.

An Australian feast: Cooking with Kangaroo

0 from 0 votes

Recipe by Courtney Greatrex Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Looking for a proper how to guide when it comes to cooking kangaroo? We’ve got the instructions, all you need is the kangaroo steak!

Ingredients

• 1 large kangaroo steak

• 4 tbsp Good quality olive oil

Directions

• Soak steak in oil for about 30 minutes.
• Heat up a heavy pan. If the pan is not hot enough the meat will boil, making it tough and giving it a less pleasant flavour.
• Place the meat into a hot frying pan without any additional oil and sear for about one minute.
• Remove the meat from the pan and place in a preheated oven (220°C) for about six or seven minutes.
• Remove kangaroo from the oven and allow it to stand in a warm place for the same amount of time that it was cooked.
• Kangaroo meat tends to expand when subjected to lots of heat. It needs time to settle and return to its original shape. The heat on the outside of the meat will cook the inside of the meat to perfection.
• Serve with some fresh bread and delicious salad and you’ve got your self a fantastic Aussie feast!

The post An Australian feast: Cooking with Kangaroo appeared first on Australian Times News.

Although small birds, quails are perfect for the ballotine. I first tried quail in Spain, cooked over hot coals and deliciously tender. I was hooked from there and often prepare it at Maze Grill — it is very popular with our customers.

I recommend spatchcock quails or butterflied quail for a unique twist. Your local butcher should stock these, plus a small cooking chorizo sausage for the stuffing. The chorizo you are looking for has not been hung or aged, as we want the soft meat and spices to make the stuffing for our ballottine.

Parmesan polenta is a perfect match with the spices of the chorizo and subtle game flavors of the quail. Polenta is a finely ground cornmeal and has been a staple in the Italian kitchen for centuries. In fact, a bonus of this dish is any left overs can be spread in a lined baking tray and placed in the fridge. Once chilled the polenta can be sliced, crumbled into salads or chargrilled with lamb cutlets with pesto for a tasty combination.

But back to this week’s dish:

Chorizo stuffed ballottine of Quail with soft Parmesan Polenta

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For The Ballottine

• 2 quails with bones removed

• 2 chorizo sausage

• ½cup of steamed spinach

• Salt and pepper

• For The Parmesan Polenta

• 1 cup of polenta

• 1 cup of water

• 2 cups of milk

• 1 shallot

• 2sprigs of thyme

• 1 1 bay leaf

• 1 tsp salt

• 3 tsp butter

• ¼cup grated Parmesan

Directions

• For The Ballottine
• Turn your oven on to 180 degrees.
• Using a sharp knife slice the sausage casing of the chorizo and place into a bowl. Mix the chorizo with a folk to form a smooth paste and set aside.
• Lay out a 40cm square of cling film on a cutting board and place the quail skin side down. Season lightly with pepper then spread the chorizo mousse over the quail flesh leaving a small edge all the way around. Finish the filling by laying two teaspoons of spinach over the mousse.
• Take the bottom edge of the clingfilm and lift and roll the quail away from you into a sausage shape. Roll the bird as tight as you can, trying to avoid any catching from the clingfilm. Tie off the ends and wrap in tin foil before placing in the oven for 12 minutes.
• For The Parmesan Polenta

• Take a large, heavy based saucepan; add the water, milk, shallots, thyme, salt and pepper.
  Bring to a slow boil and slowly add the polenta whilst whisking constantly.

• Lower the heat and bring to a slow simmer, stirring with a wooden spoon frequently. If the polenta becomes too lumpy and thick add more water, cook for 20 minutes or until the grains are soft.
• Add the butter and stir then add the Parmesan cheese and mix well. Cover the dish with cling film and place it in a warm part of the stove, allowing the dish to rest before serving.

• To Assemble

• Take a small frying pan and place on a medium heat with a drop of vegetable oil.
• Place the ballotine in the pan and lightly pan fry for 2 minutes, and then place in a baking tray and bake in the oven for a further 8 minutes.

• Remove and allow to rest for 5 minutes.
  Meanwhile take you plates and place a serving spoon of polenta in the middle of the dish. If the polenta is too stiff, whisk in a ½ cup of warm milk.
  

• Warm up the remaining steamed spinach and place in the centre of the polenta.
  Remove the foil and clingfilm from the ballottine and carefully slice into three, placing on top of the polenta and spinach.

Enjoy.

The post Chorizo stuffed ballottine of Quail with soft Parmesan Polenta appeared first on Australian Times News.

Spiced butternut squash soup with ginger and smoked pancetta, now that’s a mouth-full! Not only to say but also in taste. The flavor is warm, fresh and lemony! The smoked pancetta adds a divine smokey salted flavor to accentuate the butternut squash alongside the ginger and lemongrass to create an almost umami like taste.

This recipe is perfect to make on a cool week night as it only takes 40 minutes to prepare and cook. It is also a simple enough recipe that you can easily make this with the family. Serve with some freshly home made bread or buy a loaf of ciabatta from your favorite grocery store. Make sure to make enough as the left-overs can be frozen for an easy to heat up meal on days when you’re not in the mood to cook, but rather want to just get into bed and snuggle with some warm soup.

Now that dinner is sorted, why not take a look at some inspiration for tomorrows meal? See our other recipes, here.

Spiced butternut squash soup with ginger and smoked pancetta

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 large squash peeled and diced

• 1 onion diced

• 80 g peeled fresh ginger

• 2 tsp of turmeric

• 2 sticks lemon grass roughly chopped

• 2 lime leaves

• 4 cloves of garlic

• 2 tablespoons green curry paste

• 2 lts coconut milk

• 100 g caster sugar

• 500 ml of cold water

• 2 tsp roasted pumpkin seeds

• 3 tsp of roasted diced pancetta

Directions

• Peel and dice squash into small pieces, removing the seeds and placing them to one side to use later.
• In a blender add the onion, ginger, lemon grass lime leaves, garlic, turmeric and curry paste and blitz into a paste.
• Fry the paste in a little oil before adding the water.
• Bring the pan to a boil then add the squash and sugar. Cover with cling film and cook for about 1 hour or until soft.
• Add the coconut milk and bring to a slow boil.
• Place the leftover butternut seeds in the oven and allow them to dry out and crisp slightly. Dust the seeds in a little ground cumin and paprika.
• Gently pan-fry the pancetta pieces until crisp. Put to one side, removing excess oil with kitchen roll.
• Place the soup into a food processor and blend until smooth.
• Serve warm and garnish the soup with the pancetta and spiced squash seeds.

The post Spiced butternut squash soup with ginger and smoked pancetta appeared first on Australian Times News.

The Godmother of recipes that pack a punch with chillies, Charmaine’s cookbook is a Bible for those wanting to learn how to combine spices, seafood and fresh herbs using simple techniques. Perfect comfort fare for the cooler months.

Along with the change in temperature is a change in new season ingredients. Eggplants, zucchini’s, pumpkin and bokchoy are freshly available, and the perfect accompaniment to spicy foods and Asian flavours. Try slow cooking beef chunk or osso bucco with a tasty Indonesian curry, or pair a light coconut curry with coriander and fresh Scottish mussels. Knock up a batch of fresh satay sauce and throw in some chicken and fresh tofu. The combinations are endless and the more you experiment, the better you will become with balancing the flavours and spice levels.

At home I have purchased a decent wok, which is the workhorse of the pans in my kitchen. What can’t it do? A wok can reach a high temperature quickly, hold a decent amount of ingredients and can double as a steamer within seconds by filling the base with water or stock and adding a cake rack to raise the ingredients. I even cook pasta in mine as it can hold enough for 5-6 friends with out making a mess.

This week’s recipe of fresh prawns and glass noodles throws in a little of everything to bring out all the flavours.

See more of our exciting recipes, here!

Fresh prawns and glass noodles

5 from 2 votes

Recipe by Chris Arkadieff Course: Dinner, HealthyCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 300 g of fresh prawns, peeled

• 150 ml of peanut oil or veg oil

• 1.5 ts of fresh chopped ginger

• 4 cloves of fresh garlic

• 2 whole red chillies finely chopped

• 4 ts of chilli sauce

• 1/2 cup of water

• 1/4 cup of tomato ketchup

• 1 tbs of sugar

• 1 ts of light soy

• 1 Eggplant diced into 1cm thick slices

• 1 Zucchini sliced in 1cm slices

• 1 Bok Choy roughly chopped

• 1/2 bunch of fresh spring onions

• 1/2 bunch of fresh coriander leaves

• 1/2 packet of glass noodles blanched and dressed with peanut oil

Directions

• This method requires you to cook things quickly, so have all the ingredients and plates ready so you can go from the wok to the plate.
• Place your wok on the stove and bring to a low-medium heat to start. Add the oil and allow to heat up.
• Add the prawns and cook for 30 seconds on each side. Throw in the garlic, ginger and chilli. The oil should just simmer and not spit everywhere. Add the sauces, water and sugars and allow to reduce to a sauce consistency.
• Meanwhile add the vegetables and increase the heat to just below high. Once the vegetables are cooked add the noodles, coriander and spring onions and mix well.
• Remove from the heat and divide between the plates and serve. Enjoy!

The post Fresh prawns and glass noodles recipe appeared first on Australian Times News.

Found in most Thai dishes, lemongrass adds freshness and citrus notes to dishes and gives us a sense of coolness when combined with chillies and ginger. Buying lemongrass is pretty easy these days with major supermarkets holding a few bunches in the fresh herb section. Lemongrass looks like firm grass stalk-like sticks, light green on the upper stalks and a soft yellow on the base root area. Grab a few bunches and choose one with a distinctive and fresh citrusy aroma.

For the lamb

These tiny cutlets with their juicy tails of the all-important fat marry beautifully with lemongrass. In this weeks recipe we throw in a few fiery chillies and shavings of fresh ginger. I like to look for lamb cutlets that are thinly sliced for this recipe. This not only reduces the cooking time, but also allows us to cook the cutlets to a crisp crackling on the surface. Ask your butcher to slice them thinly to avoid any nasty accidents in the kitchen.

We are also going to make a marinade, which is rubbed over the cutlets and rested to allow the flavours to marry with the lamb. In this method we use a mortar to pound the ingredients together. A mortar is well worth investing. They can be found in most Asian food import shops or online. Once you get started making your own marinades you won’t stop!

So lets get cracking on this week’s recipe. Happy cooking and enjoy!

Crispy Grilled Lemongrass and Chilli Lamb Cutlets Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AsianDifficulty: Medium

Servings

2

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

Crispy grilled lamb cutlets, lemongrass, a few fiery chillies and shavings of fresh ginger.

Ingredients

• 2 good quality lamb cutlets

• 2 cloves garlic, chopped

• 2 stems lemongrass, peeled, sliced into fine rounds

• 3 piece piece fresh ginger, chopped

• 1 teaspoon sea salt

• 3 tablespoons chopped coriander leaves

• 3 tablespoons chopped mint

• 60 ml extra virgin olive oil

• Plus extra freshly ground pepper

• Lemon wedges, to serve

Directions

• Remove the cutlets from the refrigerator one hour before cooking.
• To marinade: put the garlic, lemongrass, ginger and sea salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the extra virgin olive oil and mix together well.
• Mix the cutlets with the marinade and leave for at least one hour to infuse.
• Preheat the grill plate on the BBQ or grill on the stove.
• When hot, put the cutlets on the hottest part. Cook for about two to three minutes on each side until they develop a crisp skin.
• Give a good grind of fresh pepper, place a lemon wedge on each plate and serve to your mates ASAP.

The post Crispy grilled lemongrass and chilli lamb cutlets appeared first on Australian Times News.

When looking for your ocean trout, skip the large supermarkets and head to your local fishmonger or farmers market. Make sure your fish has clear eyes and a distinctive fresh aroma of the sea. Buying only the freshest fish available will ensure a great result.

Ask your fishmonger to fillet and pin bone your fish to avoid any mess when you get home. This dish requires a 1 to 1.5 kg fish, which will feed around 4-5 people. If you are cooking for less people, just use one fillet and pan fry the other for another meal or wrap in cling film and freeze for a later date.

So lets get started on this week’s recipe. I hope you enjoy it as much as I do:

Vodka cured ocean trout with pickled radishes and charlotte potatoes

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 750 fillet fillet of ocean trout

• 1.75 litres of water

• 335 g salt

• 675 g sugar

• 30 g black peppercorn

• 12 star anise

• 6 cloves

• 30 g coriander seeds

• 50mls white wine vinegar

• 1 head of fennel, sliced

• 1 bunch of coriander

• 10 juniper berries

• 500 ml vodka

• For the Potatoes

• 300 g charlotte potatoes

• 3 tsp sea salt

• 1 clove garlic

• For the Dressing

• 10O ml white wine vinegar

• 200 ml olive oil

• ½ tsp sugar

• ½ tsp Dijon mustard

Directions

• For the Trout
• Add all the ingredients except for the vodka and trout into a pan and bring to the boil. Take the pan off the heat and allow to cool. Once the liquid has cooled, add the vodka and place both sides of the trout in the marinade for 18 hours and then hang to dry for 24 hours.
• For the Potatoes
• Place the potatoes in a pan of cold water with the salt and garlic and bring to the boil. The potatoes are ready when you can easily pierce them with a fork.
• To Build
• Slice the trout thinly and lay on a plate. Toss the potatoes and sliced radishes in the dressing and allow to marinade for 10 minutes. Scatter the potatoes and radishes on top of the trout. To finish add a little sea salt and a few leaves of dressed rocket — then enjoy!

The post Vodka cured ocean trout with pickled radishes and charlotte potatoes appeared first on Australian Times News.

If someone tells you they don’t like potatoes, run, run far away. This hearty dish born in the Emerald isles might sound simple, but it tastes fantastic! 

Colcannon

5 from 1 vote

Recipe by Alan Aldridge Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

If someone tells you they don’t like potatoes, run, run far away. This hearty dish born in the Emerald isles might sound simple, but it tastes fantastic! 

Ingredients

• 1.5 pounds potatoes, quartered

• 1 dash of Himalayan pink salt

• 4 lb curly kale, removed stems and chopped

• 1/2 cup chopped spring onion

• 4 oz butter, swap for vegan butter

• Freshly ground black pepper

• Optional extras: Spinach, sliced onion

Directions

• Prepare the ingredients by quartering the potatoes and chopping the kale. Place the potatoes into a salted pot of water and allow to simmer until the potatoes are soft in the middle.
• Place the kale in boiling water for one minute to blanch. Drain the kale and place it into a blender with the spring onions. Pulse the blender until roughly combined.
• Drain and remove the potatoes and place in a bowl with the butter, mash until well creamed together.
• Add the kale mixture to the mash and mix well. Crack salt and black pepper into the mixture.
• Serve the mash in a mound with a well of butter on top. The butter will melt into the mash. Enjoy sprinkled with fresh chopped spring onion.

Notes

• Tip: you can braise the kale and spinach in butter before adding it to the mashed potato for extra flavour. 

Second stop: Marocco – Cranberry and lamb Moroccan tagine

Sweet, savoury, and exotic, just like the country it originates from, this meal is an international favorite. There is no doubt this dish will be a hit in any season! 

Print

Ingredients

• 1 lb stewing lamb meat or shoulder of lamb

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 tbsp ginger, freshly grated

• ½ cup tinned and diced

• 1 cup chickpeas

• 1/2 cup dried cranberries 

• 1/4 cup pitted dates, chopped up

• 3 cups beef stock/vegetable stock

• A pinch of saffron

• 1 cinnamon stick

• 1-2 whole dried chilies

• 1 tsp lemon zest

• ½ tbsp salt

• 1 tsp black pepper

• 1 tbsp liquid honey

• 1 tbsp olive oil

• 1 bunch of fresh coriander, chopped

• Morrocan spice blend

Print

Directions

• Season the lamb with cracked salt and black pepper. Brown the meat in the bottom of a tagine pot. Ensure each side of the meat is adequately browned. Set the meat aside. In the same pot, cook the ginger, spice blend, onions, and garlic; allow the onions to cook until soft. 
• Add the meat, tomatoes, chickpeas, dates, and cranberries to the spice and onion blend. Pour the stock in, add the saffron, cinnamon, dried chilli, and lemon zest. Add salt to taste. Bring to a boil and place the lid of the tagine on top. 
• Place the tagine in the oven and cook at 350F for 1 hour and 30 minutes. The lamb should be tender and succulent. Drizzle with honey and sprinkle chopped coriander leaves on top. 
• Serve the tagine on a bed of minty couscous with chopped pistachios and hummus!

To serve: Couscous with mint leaves and hummus, chopped pistachios 

Tip: If you don’t have couscous, serve on a bed of white jasmine rice cooked with saffron and mint. 

When choosing a tagine pot, opt for one that can be used on the stovetop and in the oven to ensure maximum flavour, such as the one at Uno Casa. 

Third stop: Brazil – Brazilian cheese bread – Pao de queijo  

This cheesy bread recipe is a special treat for gluten intolerant and would like to indulge in this bread ball delight. 

Print

Ingredients

• ¹/₂ cup of olive oil

• ¹/₃ cup of water 

• ¹/₃ cup of soy milk 

• 1 tsp kosher salt

• 2 cups of tapioca flour 

• 2 tsp garlic, minced 

• ²/₃ cup of grated cheese

• 2 eggs, beaten 

Print

Directions

• Preheat your oven to 350F. 
• In a mixing bowl, combine the salt, water, oil, and milk. Pour the mixture into a saucepan and heat over high heat. Bring to a boil and remove once boiling. Stir in the tapioca flour and garlic, combine until the mixture is smooth. 
• Allow to rest for 10-15 minutes. Fold the cheese and egg into the dough until well combined. Drop rounds of dough into a muffin tin. 
• Bake the pao in a preheated oven for approximately 20 minutes until golden brown 

Tip: The dough will resemble cottage cheese when it is ready to be baked. 

Fourth stop: Kenya – African Peanut stew

Hearty, wholesome food that hugs you when you need it, this uniquely African stew is an experience you will never forget. It will transport you to safaris and the land of leopard print. 

Print

Ingredients

• 1 tbsp olive oil

• 4 garlic cloves, minced 

• 1cm finger of ginger freshly peeled and grated 

• 1 lb sweet potato, diced into ¹/₂ inch cubes 

• 1 medium onion, diced 

• 1 tsp cumin

• ¹/₄ crushed red chilli flakes 

• 1 can tomato paste, 6oz 

• ¹/₂ cup crunchy peanut butter 

• 6 cups of broth, vegetable

• ¹/₂ bunch collard greens 

• 1 can chickpeas, drained 

Print

Directions

• Sauté the minced garlic with the grated ginger and chopped onions in olive oil. Cook until the onion is soft and translucent. Add the sweet potato cubes, red chilli flakes, chickpeas, and cumin to the pot. Sauté for 5 minutes. 
• To the pot, add peanut butter, tomato paste, and broth. Mix until combined. Cover the saucepan with a lid and bring to boil on high heat. Reduce the heat once boiling and simmer for 20 minutes. The sweet potatoes should be soft. 
• Use a sharp knife to remove the collared greens’ stems and roughly chop them into 1/2 inch strips. Add the collard greens to the stew once the sweet potatoes are soft. Simmer the stew for 5 minutes to wilt the collard greens.  
• Season the stew with cracked kosher salt and pepper to taste. 
• Serve on top of a bed of fluffy brown rice, topped with chopped cilantro and chopped nuts. 

To serve: cooked brown rice, chopped coriander leaves, ¹/₃ cup toasted peanuts

International flavour powerhouses 

There are barely any countries on earth that do not have a rich culture surrounding food. Many countries considered the powerhouses of flavour, such as Italy, Japan, Thailand, India, and France. Many others have exquisite flavours and are worthy of recognition too!  

The post Recipes that will take you on a world tour appeared first on Australian Times News.

Not only is it tasty but also it is high on the heart foundation list of top foods we should be eating regularly. Salmon can be grilled with olive oil on the BBQ, pan-fried, baked or wrapped in pastry and roasted in the oven, the options are endless.

Pretty much all of our salmon at the restaurant I work at (and for general consumption in the UK) is farmed and harvested from the prestine waters of Scotland. Very similar to our tasty Tasmanian salmon, the Scottish salmon is highly prized and the farmers follow strict conservation guidelines.

Wild salmon is also available and while it costs a pretty penny, it is well worth the money. The flesh is much paler and has just a soft pink tone in the flesh. The taste is a richer creamy flavor, superb when partnered with lemon and sautéed spinach.

This week I am going to share a favourite but classic salmon cerviche recipe.

Cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs. The citric acid slowly denatures the proteins in the salmon, which gives the flesh a soft texture as if it was roasted in the oven. The flesh can be marinated for up to three hours but less time can be used if you like your salmon rare to medium rare in texture.

So lets get cracking on this week recipe — happy cooking and enjoy!

Classic Salmon Ceviche Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, SidesCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

2

hours 

20

minutes

Total time

2

hours 

20

minutes

Classic salmon cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs.

Ingredients

• 1 lime

• 1 lemon

• 4 spring onions

• 1 red chilli

• 3 tbsp sesame oil

• 6 tbsp olive oil

• 2 tbsp soy sauce

• 1 bunch coriander

• 1 tsp caster sugar

• 750 g of skinless salmon

• Handful of salad leaves, to dress

Directions

• Take a sharp knife and cutting board to slice the salmon.
• Slice the salmon on an angle into thin strips 1.5cm thick and place in a bowl in the fridge.
• Juice the lemon and limes into a bowl and add the rest of the ingredients.
• Test the sharpness of the juices; they should be balanced between sweet and sour. Add more sugar if necessary.
• Remove the salmon from the fridge and place the slices into the mixture.
• Return the bowl back to the fridge for two hours.
• After two hours, remove the salmon from the fridge and lay the salmon on a large plate and dress with the freshly dressed leaves. Enjoy!

The post Creating a tasty salmon treat without heat appeared first on Australian Times News.

Our cold winters should not turn our thoughts away from the freshness of a Malaysian curry with sticky rice, but make us crave the aromas and flavours of coconut cream and roasted peanuts. Knowing how to cook these ingredients is simple and like with simple pasta dishes, a couple of trial and error nights with mates in the kitchen will have any doubts ironed out and mates wanting more (and more!).

u003cstrongu003eYellow Chicken Curry with Coconut Riceu003c/strongu003e Recipe

2 from 3 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Ingredients

• What you need for the curry:

• 4 chicken thighs without skin

• 1 white onion

• ¼ pumpkin medium diced

• 1 large red potato peeled and diced

• 1 knob of galangal

• 2 tbls of yellow curry paste

• 1 small can of coconut milk

• 1 small can of coconut cream

• ½ a bunch of freshly chopped coriander leaves

• Coconut Rice:

• 2 cups Thai jasmine-scented white rice

• 2 cups good-quality coconut milk

• 1 3/4 cups water

• 2 heaping tbsp dry shredded unsweetened coconut

• 1/2 tsp salt

• 1/2 tsp coconut oil, OR vegetable oil

Directions

• Heat oil in a pot over medium to low heat.
• Sautée yellow curry paste and galangal with oil until fragrant.
• Add coconut cream and continue simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.
• Add coconut milk and chicken and continue simmering about 15 minutes. Then add potato and pumpkin diced. Continue cooking chicken and ingredients for 15 minutes, then add onions until all is cooked through.
• Seasoning with palm sugar, fish sauce and a handful of freshly chopped coriander leaves.
• Coconut Rice:
• Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
• Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
• Once the liquid has been absorbed turn off the heat.
• Slowly remove the lid and using a fork carefully stir the rice until it becomes fluffy and serve.
• Place a generous helping of rice in a large bowl and top with your yellow curry garnished with freshly chopped coriander.

The post Missing that delicious yellow curry taste of Asia? appeared first on Australian Times News.

With the end of a wooden spoon push the centre out of the bone and rinse under cold water for ten minutes to remove any impurities. The bones are great for making stock and will keep in the freezer for months. Bone marrow is a great addition to enhance the beefy flavours in any sauce or sautés.

Sirloin Steak Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: GlobalDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Char grilled sirloin of Aberdeen Angus ‘on the bone’ with a roasted marrow bone sauce

Ingredients

• 12 oz Beef strip loin on the bone

• Sauce

• 150 g bone marrow

• 250 ml reduced beef glaze

• 2 tsp chopped tarragon leaves

• 1 small shallot finely chopped

• Salt and pepper to season

• 3 bulbs of young garlic cut in half

• 100 gm soft unsalted butter

• 3 sprigs of fresh thyme

Directions

• On a high heat place a heavy cast iron grill plate or skillet.
• Season the strip lion with salt and pepper and brush with cooking oil.
• When the grill is hot, place the steak on the grill and cook on one side creating a criss cross pattern on the beef. After 5 minutes the steak should be caramelized to a golden brown colour.
• Turn the steak and cook for a further 2 minutes.
• Remove the steak and rest in a warm area. The steak at this stage should be medium-rare. Cook a further 4 minutes for medium-well.
• Place the young garlic in a frying pan with the butter, thyme and seasoning. On a medium heat, sauté the garlic until the outer skin becomes golden and tender when pieced with a small knife. This should take around 5 minutes.
• In a small frying pan on a medium heat add 50ml of cooking oil. When the oil is warm, it will move easily around the pan, place the bone in the marrow and sauté for 3minutes.
• Add the shallots, sauté for 1 minute.
• Add the beef glaze and reduce on a medium heat to form a thick sauce like consistency. This should take around 2 minutes.
• Add the chopped fresh tarragon and adjust the seasoning.
• Place the steak on a warm plate, spoon over the rich sauce and garnish with the warm tender young garlic.

The post Serving up a sirloin steak appeared first on Australian Times News.

Polenta, this golden Italian ground maze (corn), is traditionally cooked with a stock or water to give a warm creamy dish served with slow cooked stews or sautéed wild mushrooms.

The dish, from the north of Italy, is now found all over the world and used in combination with seafood, grilled, bbq’d or deep-fried. Polenta is a perfect option for vegetarians without being blanch or boring.

Simple preparation is needed with polenta, however taking your eye off the pot and forgetting to continually stir the mixture with result in hours of scrubbing in the
sink.

Serving polenta hot, or wet polenta as we call it in the kitchen, is a perfect alternative to mash potato and an excellent, lighter compliment to slow cooked lamb shanks.

The bonus with polenta is that any leftover polenta can be spread on a tray and placed in the fridge to set. Once set take a Sharpe knife and slice wedges to be grilled on the BBQ or served with lashings of pesto and Parmesan cheese.

Polenta can however have a bland side to itself. So always look towards mixing richly flavored ingredients into the mixture. My top 5 ingredients would be, Parmesan cheese, mushrooms, olives, pesto and lastly a good knob of quality butter. Once you become familiar with polenta you can use it in baking cornmeal breads and polenta biscuits for a special treat.

When buying polenta choose a fine grain as it takes less time to cook and has a smooth texture when cooked. Instant polenta is equally as good taking 5-8 mins to prepare.

u003cstrongu003eParmesan Polenta with Mushroomsu003c/strongu003e Recipe

4 from 5 votes

Recipe by Chris Arkadieff Course: lunch, dinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

This week I will share with you my Parmesan polenta with mushrooms which is so simple but so tasty. So lets get cracking. Enjoy!

Ingredients

• 500 ml of milk

• 170 g of fine grain instant polenta

• Salt and pepper

• 50 g of finely grated Parmesan cheese

• 40 g of butter

• Good handful of wild mushrooms or flat fields

• Olive oil for cooking

• Fresh basil leaves

• Few shaving of Parmesan cheese to garnish

Directions

• Use a heavy based pot to hold the ingredients and place on a medium heat.
  Warm the milk to just below boiling point.
• Slowly whisk the milk and pour in the polenta slowly and continue to stir.
• The mixture will become thick and more milk can be added to soften the mixture.
  Continue to stir on a low heat for 5 mins as instruction on the packet.
• Towards the end add the butter and Parmesan cheese and mix until all ingredients are incorporated.
• Season and adjust the seasoning and consistency. Polenta should be smooth and creamy when cooked.
• Sauté the mushrooms in a hot pan and season with olive oil and salt.
• Spoon the polenta into bowls and top with the warm mushrooms and basil. Add the shavings of Parmesan and a splash of olive oil to finish.

The post Adding Polenta to your Italian feast appeared first on Australian Times News.

The focus for this recipe will be the flavours of the buckwheat flour and acidic cream fraiche, which brings out the smokiness of the salmon. Traditionally the dish is served with caviar. However I have added my own touch of caramelized spiced walnuts which is kinder on the bank balance. Freshly shaved radishes and crisp celery sticks create a perfect sharing platter.

Cold Smoked Salmon with Buckwheat Blinis, Cream Fraiche and Spiced Walnuts Recipe

5 from 4 votes

Recipe by Chris Arkadieff Course: StarterCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

The perfect salmon starter to impress your party guests.

Ingredients

• Blinis

• 55 g buckwheat flour

• 140 g strong white flour

• ¾ tsp table salt

• 7 g dried yeast

• 165 ml cream fraiche

• 190 ml whole milk

• 2 large eggs separated

• 40 g butter

• Spiced walnuts

• 4 tsp honey

• ½ tsp cayenne pepper

• 120 g roasted walnuts

• Pinch of salt

• To serve

• 2 small radishes thinly sliced

• 3 sticks of celery

Directions

• Take a large bowl and sift in the buckwheat flour, plain flour and salt. Add the yeast.
• Lightly heat the milk and cream fraiche together to a temperature of 32 degrees.
• Add the egg yolks to the milk mixture and whisk well. Add to the flour mixture.
• Whisk well until a thick batter is formed.
• Cover the bowl with clingfilm and pierce a few holes.  Place the bowl in a warm area of the house for one hour.
• Whisk the egg whites to stiff peaks and fold into the batter.
• Place the smallest non-stick pan you have on a medium heat. Add a few small knobs of butter.
• Once the butter is melted add a tablespoon of batter to the pan.  Allow the blinis to cook for 1 minute and then add a small spoonful on top of the first blini. This will give your blinis body that will settle once cooked.
• Turn the blinis after 2 minutes. Cook for 1 minute further.
• Remove from the pan and place on a wire rack to cool.
• Spiced walnuts
• Take a small pan and add the honey. Heat gently until the honey becomes runny and add the walnuts.
• Add the cayenne pepper, salt and mix well.
• Remove and place on a plate to cool.
• Arrange the blinis, salmon and compliments on a large board for serving. Enjoy.

The post Serving up salmon, with buckwheat blinis appeared first on Australian Times News.

When buying your cavolo nero look for healthy crisp leaves with unblemished stalks. Buying your cabbage with a healthy layer of soil also ensures freshness and quality. Give the cabbage a quick rinse off outside and then a deep wash in the kitchen.

This week’s recipe is a simple take on a Tuscan soup. I have added Borlotti beans to give the soup a real hearty appeal. A great soup to sit back and enjoy with friends.

English Cavolo Nero Tuscan Soup Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Hearty tuscan soup made with cavolo nero.

Ingredients

• 200 ml olive oil

• 3 stalks of celery diced small

• 3 medium carrots diced small

• 2 small red onions

• 4 cloves of garlic finely chopped

• 3 small tins of whole peeled tomatoes

• 1 bunch of fresh cavolo nero washed and coarse stalks removed

• 2 cans of Italian borlotti beans

• Salt and fresh cracked pepper

• ½ cup of flat leaf parsley chopped

• 3 cups of vegetable stock or water

Directions

• Take a pot large enough to hold all the ingredients (approx. 5 ltr). On a medium heat add the olive oil, celery, onion, carrots and garlic.
• Sauté until the vegetables are aromatic and have no colour. Reduce the heat if ingredients begin to colour.
• Crush the tomatoes in a bowl and add to the pot. If you haven’t already, reduce the heat and add half the stock, cook for 25 minutes or until the soup begins to thicken.
• Add 1 can of beans and cook for a further 10 minutes.
• Using a sharp pair of scissors, snip the leaves and stalks of the cavolo nero into the soup and cook for a further 15 minutes.
• Take the remaining beans and puree with a blender. Add the puree to the soup, which will help give the soup body and season with cracked pepper.
• Serve with a drizzle of extra virgin olive oil and rubbed ciabatta for that added texture.
  Enjoy!

The post English Cavolo Nero Tuscan Soup appeared first on Australian Times News.

Heirlooms, apart from their appearance, have the same taste and texture as the common red tomato. Our tomato salad recipe is perfect for a healthy starter or a platter for the BBQ when friends are around.

Heritage Tomatoes, Broad Bean and Aged Feta Salad Recipe

3 from 11 votes

Recipe by Chris Arkadieff Course: Sides, LunchCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

0

minutes

Total time

30

minutes

Ingredients

• 4 mix heritage tomatoes

• 1/2 cup broad beans

• 4 fresh basil leaves

• ½ tsp toasted fennel seeds

• 1 finely sliced red chilli

• ½ cup toasted croutons

• ½ red onion finely sliced

• ½ cup finely shaved cucumber ribbons

• ½ cup of barrel aged feta

• Extra virgin olive oil

• 1 lemon

• 2 tsp white wine vinegar

• 1 tsp castor sugar

• Sea salt

• Freshly cracked white pepper

Directions

• Take a mixing bowl large enough to hold all the ingredients.
• Add ½ cup extra virgin olive oil, the juice of the lemon, toasted fennel seeds and sliced chilli, sugar and white wine vinegar.
• Mix the dressing well until all the ingredients are combined.
• Add the tomatoes, croutons, cucumber, basil leaves, feta and broad beans.
• Toss the ingredients for one minute until lightly coated.
• Take a large flat serving plate and arrange the ingredients.
• The remaining dressing in the mixing bowl can be used as a side dressing for the salad. Enjoy.

The post Summer salad appeared first on Australian Times News.

Cooking the cauliflower in milk will help to retain its colour and creates a rich and tasty base for the soup. If you prefer to cook with water, you can add richness by crumbling a cheese, such as Stilton or mature cheddar, on the top of the soup.

Cream of Cauliflower Soup Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: GlobalDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients

• 3 heads of cauliflower chopped into small pieces

• 1 medium onion finely sliced

• 2 cloves of garlic chopped

• 1 bay leaf

• 3 sprigs of thyme

• ½ teaspoon of ground cumin

• 1.5 liters of fresh milk

• 1.5 cups of cream

• 100 g fresh Porcini mushrooms quartered

• 1 small bunch of fresh chervil

• Extra virgin olive oil

Directions

• Place a medium saucepan on a low heat.
• Add ½ cup of cooking oil, onions, herbs, garlic and sauté for three minutes until the onions are translucent.
• Add the cauliflower, cumin and mix well on a medium heat for three minutes.
• Add the milk and reduce to a low heat and cook for 30 minutes until the cauliflower is soft.
• Remove the solid ingredients from the saucepan and blend, adding a small amount of water or milk if required.
• Pass the soup through a sieve; the soup should be thick and creamy.
• Return the processed soup to a saucepan and add the cream and mix well. Season and leave on a low heat.
• Take a small heavy based fry pan on a medium to high heat.
• Sautee the Porcini mushrooms for two minutes and season with salt and pepper. Remove and place on a small tray lined with a paper towel.
• Serve the soup in warm large bowls, scattering the Porcini over the surface, finishing with sprigs of chervil and drizzle of olive oil. Enjoy.

The post Creamy cauliflower soup appeared first on Australian Times News.

For this recipe I would recommend the Cromer crab for its sweet flavour and high ratio of white to dark meat, which has a tender texture. This crab is found on the coastal shores of Cromer in Norfolk where crab fishing provides the majority of the town’s income.

If you choose to use live crab for this recipe, you should ensure that you kill them humanely. The easiest way I find is to steam or boil in salted water for 10 minutes per 500g. Buying a dressed crab from your local fishmonger is a great alternative.

Crab on Sourdough Bread Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Brunch, LunchCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A perfect light lunch for those summer days with this recipe for fresh crab on toasted sourdough bread.

Ingredients

• Mix of both white and brown crab meat

• Generous dollop of mayonnaise

• Good splash of Worcestershire sauce

• Olive oil

• Lime zest

• Chilli to taste

• 1-2 tbsp of chopped Parsley

• 2 slices of sourdough bread

• Lime wedge and parsley to serve

Directions

• Put the mayonnaise into a small bowl and mix in the chilli and a splash of olive oil
• Fold in the white and brown crab meat and add freshly cracked black pepper
• Stir in the Worcestershire sauce, lime zest and parsley
• Drizzle the sourdough bread with olive oil and salt and cook on a griddle until toasted
• Place the crab mixture on the toasted sourdough bread and serve with a sprinkle of parsley and lime wedges. Enjoy.

The post Crab on sourdough bread appeared first on Australian Times News.

Making your own butter is simple, and is a great talking point at the dinner table. You can really taste the difference between different varieties of cream, with milk from the Jersey cow rich with a fabulous aroma of green pastures.

Once the butter is churned, add salt, herbs or sun dried tomatoes for different flavoured butters. These are great accompaniments to BBQ meats and pasta salads.

Let’s get going on this simple kitchen staple.

Homemade Butter Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: SidesCuisine: GlobalDifficulty: Easy

Servings

1

block

Prep time

15

minutes

Cooking time

0

minutes

Total time

15

minutes

Ingredients

• 1 litre of fresh double cream

• Flavouring suggestions

• ½ cup sun-dried tomatoes

• 4 tablespoons of basil pesto

• 3 tsp of freshly chopped rosemary or thyme

• 5 tablespoons of sage

• ½ cup of finely chopped red pepper

Directions

• Place the cream into the bowl of the mixer and set on a high speed for 5 — 7 minutes.
• Continue to mix the cream until the mixture starts to stiffen and develops a pale color.
• Lower the speed and continue to mix until the buttermilk separates from the solid butter.
• Remove the butter from the bowl and place into a strainer to separate the buttermilk.
• Place the butter on to a cutting board and shape with your hands into a roll. If you have a set of butter boards, shape into a traditional block.
• If mixing in flavours, add ingredients once the buttermilk has been removed. Blend the ingredients in well and freeze any excess butter for later use.

The post Homemade Butter: How to make Butter appeared first on Australian Times News.

A touch of lavender adds an aromatic hint of spring to the brulee and complements the vanilla flavours. When cooking with lavender only a small amount is needed, and always make sure you use a variety suitable for cooking. Boutiques are usually the best when searching for smaller bunches.

If you don’t have a blowtorch for caramelizing the top you can use your grill to create the desired effect. Remember to cook the brulees on a low heat until the centre of the brulee is moving slightly when gently moving the trey.

Vanilla Lavender Crème Brûlée Recipe

2 from 12 votes

Recipe by Chris Arkadieff Course: DessertCuisine: French, British, SpanishDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Crème Brûlée is an elegant and classic dessert.

Ingredients

• 500 ml double cream

• 1 vanilla pod split in two

• 100 g castor sugar

• 6 egg yolks

• 1 tsp of lavender petals

Directions

• Preheat your oven to 150 degrees Celsius.
• Pour the cream into a saucepan and add the vanilla pod and lavender.
• Bring the cream to a boil, then reduce the heat and simmer gently for 5 minutes.
• In a separate bowl whisk the egg yolks and sugar until the mixture is light and fluffy.
• Remove the cream from the stove and pour slowly over the egg mixture whilst continually stirring to prevent cooking the egg yolks.
• Strain the mixture into a large jug.
• Place the ramekins or small heat-proof bowls onto a large tray and fill the tray two-thirds with water. Pour the brulee mixture into the ramekins.
• Carefully place the tray into the oven and bake for 45 minutes until just set. They should be slightly wobbly in the centre. Remove from the oven and set aside to chill.
• Before serving sprinkle granulated sugar over the surface of the brulee. Using a blowtorch slowly caramelize the sugar until set solid.
• Alternatively place on a small tray and slowly caramelize the sugar under a hot grill. Enjoy.

The post Vanilla and Lavender Crème Brûlée appeared first on Australian Times News.

The asparagus season is very short — a month or two at its best. However, this tasty morsel is unbeatable for freshness and flavor, so make the most of it while you can. Simply steam or grill over hot coals, and you won’t be disappointed. Or, if you’re lucky enough to stumble across an abundance of it at a local market, asparagus is easy to turn into a warm or chilled healthy soup.

Seek out asparagus with firm stems, and clean and undamaged tips to guarantee quality and freshness. All you need to do to prepare is give it a quick wash, or for larger pieces — bend the spear until it snaps and throw the woody end away.

Small tender asparagus can be chopped and added to stir fry dishes or pastas without cooking, giving your dish the distinct flavor of fresh asparagus.

This week we will match a bunch of stemmed asparagus with a traditional garnish of a soft boiled hens egg with shavings of Parmesan cheese.

Asparagus Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: StarterCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

minutes

Total time

14

minutes

Ingredients

• 1 bunch of asparagus

• 1 soft boiled hens egg

• 1 handful of finely shaved Parmesan cheese

• Good quality extra virgin olive oil

• Salt flakes

• 4 sprigs of freshly chopped parsley

• Fresh black pepper

Directions

• Place a pot of water large enough to hold and cover the asparagus onto the boil.
• Season the water with salt.
• Prepare the asparagus by giving them a good wash in cold water. If the stems are thick, hold the base in your fingers and bend the stalk until the asparagus snaps. Throw away the woody base.
• Place the asparagus into the boiling water and cook for 4 minutes.
• Remove and place the asparagus onto a large plate.
• Drizzle a generous amount of extra virgin olive oil over the asparagus to dress. Season with salt and pepper.
• Sprinkle the fresh parsley over the asparagus and toss gently with your hands.
• Place the egg in the centre of the asparagus. Scatter the Parmesan around the dish.
  
• Before serving at the table take a small sharp knife and slice the egg in two to allow the yolk to complete the dressing of the dish. Enjoy.

The post Asparagus appreciation appeared first on Australian Times News.

It requires the use of ‘strong flour’, or ‘bread flour’ as it is known in Australia. This flour contains more gluten and proteins, which makes the dough more elastic and produces a softer, lighter bread.

Starting with quality flour, this dairy free bread recipe is very versatile. Play around with it by using different flours, nuts and savory ingredients. I like to serve this bread slightly toasted with cheese and chutney.

The bread can be easily stored in the fridge or freezer. Remove an hour before using to defrost the loaf correctly.

Dairy-free Honey and Walnut Bread Recipe

2 from 8 votes

Recipe by Chris Arkadieff Course: Breakfast, Brunch, LunchCuisine: GlobalDifficulty: Medium

Servings

1

loaf

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

A very versatile dairy-free honey and walnut bread recipe.

Ingredients

• 225 g plain flour

• 115 g caster sugar

• 115 g honey

• 150 ml hot water (bottle water)

• ½ cup of roasted walnuts, roughly chopped

• 1 tsp bicarbonate of soda

• Zest of 1 lemon

Directions

• Preheat the oven to 160C/325F/gas mark 3. Butter a 450g loaf tin and line it with baking paper.
• Mix the flour and sugar together in a large bowl.
• Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir.
• Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.
• Turn the mixture into the prepared tin and bake in the oven for 50—60 minutes.
• Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced.

The post Back to basics with dairy-free honey and walnut bread appeared first on Australian Times News.

Eggs Benedict Royale Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Eggs Benedict Royal with cured Salmon on Buckwheat Muffins

Ingredients

• 2 English buckwheat or whole meal muffins cut in two

• 3 slices of smoked Scottish salmon

• Freshly chopped parsley

• For hollandaise sauce:

• 100 g unsalted clarified butter

• 2 tsp of fresh lemon juice

• 1 tsp of white wine vinegar

• 2 egg yolks

• For poached eggs:

• 2 large free-range eggs

• 2 tsp of white wine vinegar

• To serve:

Directions

• For hollandaise sauce:
• Melt the butter in a saucepan.
• Place the egg yolks in a large bowl with the vinegar and lemon juice, whisk until the eggs become frothy and pale.
• Place over a saucepan of slow boiling water and whisk for 5 minutes until the mixture starts to thicken. Be careful not to make the mixture too hot or the eggs will start to scramble.
• Slowly add the melted butter and whisk until the butter is evenly mixed in. Finally season with salt and pepper and a little lemon juice for a more tangy taste is desired.
• For poached eggs:
• Bring a pot of water to the boil and add the vinegar. Stir the water creating a whirlpool. Crack the eggs and add one at a time.
• Simmer for around 4 minutes, until the egg whites form but the yolk is soft.
• To serve:
• Toast the muffins and lightly butter and place the sliced of salmon on top followed by the poached eggs. Spoon a generous amount of hollandaise over the top and garnish with the fresh parsley and cracked black pepper.

The post Eggs Benedict Royale appeared first on Australian Times News.

The key to this dish is searing the prawns ever so quickly on a hot grill pan to lock in the flavours and caramelise the delicate flesh of the prawns. Cooking this dish should only take 2-3 minutes for each skewer. I like to use metal skewers as they hold up to the heat during the cooking process.

Salt and Pepper Prawn Recipe

5 from 3 votes

Recipe by Chris Arkadieff Course: Dinner, LunchCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

4

minutes

Total time

34

minutes

Ingredients

• 18 medium fresh tiger prawns, shelled with tails left on

• 1 tsp of fish sauce

• Pinch of white sugar

• 3 coriander sprigs

• Pinch of fine salt

• 1 tsp ground white pepper

• 2 cloves of garlic finely chopped

• 2 tsp of freshly chopped ginger

Directions

• Place the peeled prawns in mixing bowl, add the ingredients and toss well covering all the prawns.
• Leave the prawns to marinate for around half an hour. Try to avoid marinating the prawns for too long as the fish sauce will become too overpowering and extremely salty.
• Feed the prawns onto the skewer starting at the head of the prawn, through the tail. This will help the prawn to fasten onto the skewer during the cooking process.
• Place your griddle pan on a high heat, than reduce to a medium heat after 3 minutes. This technique prepares the griddle pan for fast effective grilling.
• Place the skewers on to the griddle and cook for 2 minutes on each side. The prawns are ready once the bright golden crust is cooked on both sides.
• Serve the skewers immediately with a wedge of fresh lime and coriander leaves.

The post Salt and Pepper Prawn Recipe appeared first on Australian Times News.

This vegetable is easily prepared. Just trim any woody ends and discard the tough outer leaves, and quickly steam or boil in salted water.

This week we will use purple sprouting broccoli as a centrepiece dish. Serve with grilled chicken, salmon, or grilled halloumi cheese for a fresh and healthy meal.

Purple Sprouting Broccoli Recipe

4 from 3 votes

Recipe by Chris Arkadieff Course: SidesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Blanched broccoli tossed in garlic, chillies, anchovies and fried. Served with eggs and sprinkled with croutons and extra anchovies.

Ingredients

• 450 g fresh tender purple sprouting broccoli stems

• 4 soft-centred boiled eggs

• ½ cup freshly baked bread croutons

• ½ clove garlic finely chopped

• 4 4 salted anchovy fillets

• ½ small red chilli finely diced

• 4 fresh basil leaves

• Extra virgin olive oil

• Sea salt and freshly ground black pepper

Directions

• Bring a medium size pot of salted water to a rapid boil.
• Blanch the broccoli for three minutes. Remove the broccoli from the pot and plunge the stems into iced water to stop the cooking process.
• Allow the stems to drain for five minutes.
• Heat a fry pan, large enough to hold the broccoli, to a medium heat. Add a good splash of olive oil.
• Add the garlic, chillies, anchovies and fry for two minutes until the ingredients become aromatic.
• Add the broccoli stems and toss well.
• Add the freshly torn basil leaves, season with salt and pepper and toss well.
• Place the broccoli on a large platter for serving.
• Take the eggs and slice in quarters and scatter around the platter.
• Sprinkle the croutons and add additional anchovies if your guest enjoy the flavour.
• Finish with a good splash of olive oil before serving. Enjoy.

The post Purple Broccoli Recipe appeared first on Australian Times News.

However, the perfect finale to any Australian feast has to be the Pavlova, despite the Kiwi’s laying a claim to be the inventor of this quintessentially Aussie dish. The abundance of tropical fruits like fresh mango, pawpaw, bananas and passion fruit are just a few of our prized delights.

Pavlova Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: DessertCuisine: AustralianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

A Meringue dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream.

Ingredients

• 4 egg whites

• 225 g castor sugar

• 1 tsp corn flour

• 1 fresh vanilla pod

• ½ lemon zested

• 250 ml of double cream

• 450 g fresh fruit of your choice

Directions

• Heat the oven to 180C fan-forced.
• Cover a baking tray with baking paper.
• Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Slowly add the caster sugar and whisk well.
• Once all the sugar is incorporated continue to whisk for 4 minutes.
• Next whisk in the corn flour and vinegar.
• Spoon the mixture into small mounds on the baking tray. Use a palette knife to form small rounds about 10cm in diameter.
• Place in the oven and turn the temperature down to 120 deg for 1.5 hours.
• Turn the oven off after 1.5 hours and leave until the oven and meringue is completely cold.
• Carefully remove the meringue and place on your serving dish. Don’t worry if they crack.
• Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon on the top of pavlova.
• Dice or slice your fruit and spoon on the top of the cream and dust with some icing sugar.

The post Pavlova passion appeared first on Australian Times News.

Cannellini beans, small white kidney shaped energy boosting morsels, are a perfect addition. Also great in salads and casseroles, dried cannellini beans need to be soaked for 10 minutes in cold water before cooking.

The best thing about clams is that they require very little preparation. Just make sure they’re live when you buy them — check the shells are unbroken and stay shut tight when tapped. Give them a rinse under cold water to remove any sand or seagrass and they’re good to go!

Make sure you have a large heavy based pot before you start, and well-proportioned soup bowls to dish out this tasty broth.

Clams and White Bean Broth Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Although considered by true Italians to be a dish only eaten in summer, we’re going to throw the clams in with some warm tomato broth and fresh basil to give it a winter flavor.

Ingredients

• 500 g live surf clams, or small black lip mussels if clams are unavailable

• 300 g tinned cherry tomatoes

• 2 cloves of fresh garlic

• 1 tsp of dried chili flakes

• Extra virgin olive oil

• ½ cup of white wine

• 300 g soaked and drained cannellini beans

• ¼ bunch of chopped flat leaf parsley

• ¼ bunch of fresh basil leaves

Directions

• Heat your pan over a medium to high heat. Add a good splash of oil.
• Place the clams into the pan; be careful, as the clams will produce steam. Add the white wine and reduce.
• Add the chili, garlic, and tomatoes and turn down the heat to a medium boil.
• Add the beans and cook for 12 mins until the beans are just soft.
• Add the basil leaves and season with freshly cracked black pepper and salt.
• Remove from the heat and divide into large bowls. Sprinkle over the fresh parsley and a small splash of olive oil to finish.

Notes

• A few thick grilled wedges of fresh sourdough make the perfect side. Enjoy!

The post Tasty clams and white bean broth appeared first on Australian Times News.

In their raw form quinces are very bitter and fibrous, but after slow cooking they are a sweet delicacy that I wish could be available all year round.

Preparing quinces is quite straightforward. Take a small sharp knife or a potato peeler and remove the skin, exposing the pale white flesh. Place the peeled quinces in a large bowl of water with lemon. This will prevent them from oxidizing. After soaking the quinces, quarter them and remove the seeds. If you’re thinking of making quince jam, keep the seeds as they contain the pectin you need for jam making.

Quinces Tart and Jam Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

50

minutes

Slow cooked quince, filling for a quince tart. Any leftovers you can turn into jam for next morning’s breakfast.

Ingredients

• 2 kg of quinces

• 750 g of castor sugar

• 1.25 litre water

• 1 cinnamon stick

• 1 clove

• 1 star anise

• 1 vanilla pod

• 1 sheet of sweet pie pastry

• Flour for dusting

Directions

• Peel and quarter your quinces.
• Place the water, sugar, and spices together and stir until dissolved. Place on a low heat on the stove.
• Add the quinces to the pot, and place a plate on the surface of the water to keep the quinces submerged.
• Allow the quinces to slow cook for at least 2.5 hours or until they are soft. Test with a fork and there should be no resistance.
• While they are cooking take the pastry and roll out to 0.5 cm thick.
• Line the cake ring with the pastry and cut off any excess pastry.
• Allow the pastry to rest in the fridge.
• Set the oven on 180 degrees and pre-cook the pastry for 5-10 minutes until slightly golden.
• Take the soft quince quarters and arrange then in the pre-cooked pastry case until the tart is full.
• Put the tart back in the oven for 15 minutes.
• Remove and allow to cool and set.
• Once the tart is cool, slice the tart into wedges and serve with warm custard.
• If you have any remaining quinces, continue boiling until the liquid is thick like honey and the fruit has broken down. Pour through a sieve and place into sealable jars and set in the fridge for jam.

The post Quality Quinces: The versatile fruit appeared first on Australian Times News.

For this recipe we will be using a shoulder of pork, which has a great fat to meat ratio, to ensure a succulent tasty flavour once slow-roasted. When cooked slowly the shoulder rewards us with an easy-to-carve joint, with meat that will just fall off the bone and onto your plate.

You can ask your butcher to score the skin of the shoulder if you are not confident with a Sharpe knife. This will help all the spices and the seasoning to reach deep into the flesh, giving a rewarding hint of fennel and chilli. Or you can do it yourself with a Sharpe knife by gently slicing shallow slices across the shoulder.

Slow roasted pork marries well with autumn vegetables like butternut squash, wild mushrooms or rich, healthy buttered curly kale, which will boost our immune systems for the coming winter.
Oh! And one other thing – don’t forget the warm applesauce, which you can tart up by scraping a small vanilla bean into it right before serving.

But for now let’s get started on our pork shoulder.

Roast Pork with Crackling Recipe

4 from 2 votes

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

4

hours 

FRESHLY roasted rolled loin of pork coated with crisp crackling and a touch of Italian influences.

Ingredients

• 2-5 kg pork shoulder, skin scored

• Good quality sea salt

• Light olive oil

• Black pepper in grinder

• 4 tsp fennel seeds

• 2 tsp dried chilli flakes

• 1 tsp dried oregano

• 1 tsp dried thyme

• 2 small onions, halved

• 2 carrots, halved

• 3 cloves of garlic

• 2 cups of vegetable stock or water

Directions

• Set the oven to 200 degrees.
• Place all your dried ingredients into a mortar and pestle, or a plastic bag, with 4 tablespoons of salt. Crush the spice mix (if you are using the plastic bag option crush with a small pan) to combine into a tasty spice rub.
• Place the onions and carrots in the roasting tray, and lay the shoulder on top of the veg.
• Drizzle a small quantity of oil over the shoulder and rub the spice mix all over the shoulder.
• Place the shoulder into the pre-heated oven for 30 mins, until the skin starts to puff and develop its crackling.
• Once this happens remove the tray from the oven and decrease the heat.
• Add the stock and garlic. Wrap in tin foil and bake for 3.5 hrs.
• Remove from the oven and cool for 15 mins, spooning the liquid in the tray while you prepare the vegetables, and that vanilla applesauce to add sweetness to the shoulder.
• Serve and enjoy!

The post Perfect roast pork with crackling to die for… appeared first on Australian Times News.

The cuisine of the southern American states is fast becoming the go to food in the US at the moment and quickly hitting the bars and restaurants of the UK shores. Historically, southern cuisine starts south of the Mason Dixon Line from Pennsylvania through to the lower states of the Texan boarders. So many countries have contributed and influenced southern states food it’s hard to put your fingers on where the flavours actually originate.

The most daunting stage of this recipe can be the frying process. You’re frying oil at high temperatures which may be simple but caution must always be taken.

The trick is to always bring the oil slowly to the required 180 degrees, and using a thermometer to check on the progress will help with the safety side of the process.

Test to see if the oil is ready by placing a small piece of bread into the oil and if it sizzles you are then ready to go. But as an important safety tip: allow the oil to cool slowly before moving it from the stove to clean the pot or stove area.

So, for my favourite southern fried chicken recipe that’s just too darn finger lick’n good – lets get cracking! Happy cooking and enjoy (y’all).

Southern fried chicken recipe

5 from 4 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 1.5 kg of fresh chicken pieces

• 4 cups of plain flour

• 3 tsp of salt

• 3 tsp paprika

• 1.5 tsp of chili powder

• 1 tsp of garlic powder

• 1 tsp onion seeds if available

• 2 liters of vegetable frying oil

Directions

• Fill a large pot with the oil and slowly bring to 180 degrees using a thermometer to regulate to heat.
• Take a large bowl and add the flour, spices together and mix well.
• Take a few pieces of chicken and roll in the spice mix and place on a floured plate until all pieces are coated.
• Once all the pieces are coated place three pieces into the hot oil and allow to slowly start browning. This should take 4-5 minutes to be sure the chicken is cooked. Remove from the oil and place on a baking tray and rest in a warm oven at 120 degrees.
• Continue with the remaining pieces until finished.
• Once completed turn down the oil and allow cooling.
• Remove the chicken from the oven and season with salt and cracked pepper and serve with wedges of fresh lemon.

The post Southern fried chicken that’s finger lick’n good appeared first on Australian Times News.

Tempura or beer battering fish is one cooking technique we are all familiar with. This recipe will show you how to use the beer battering technique to coat fresh oysters, adding texture and flavour to these naturally salty morsels.

Oysters are best bought unopened in their shell, however, I suggest asking the fishmonger to open them for you to avoid any nasty accidents. The UK has a wide variety of oysters available. Although they are much smaller than the French varieties, their size makes them perfect for this quick bite recipe.

Once the oysters are open give the shells a clean under running water and boil the shells for five minutes in salted water to sterilize. These make perfect serving dishes. Although you can choose your favourite dipping sauce to go with the oysters I find fresh Asian flavours work fantastically with this dish.

Beer-battered Oyster Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: StarterCuisine: SeafoodDifficulty: Medium

Servings

1

servings

Prep time

30

minutes

Cooking time

5

minutes

Ingredients

• 6 fresh oysters and the juices reserved

• 250 g plain flour

• 60 ml water

• 220 ml of warm beer

• 60 ml olive oil

• 2 egg yolks

• 4 egg whites

• ½ cup of flour for dusting

• Salt and pepper

• Dipping Sauce

• 2 parts fresh lime

• 1 part fish sauce

• ½ chopped chilli

• 1 tsp of fresh coriander

Directions

• Shuck the six oysters. Save the juices and strain through a sieve
• Sterilize the shells by placing into boiling water for three minutes
• Cover the oysters in a wet towel
• Prepare the batter by whisking the flour, water, beer, olive oil and egg yolk to form a smooth batter
• Cover the batter with cling film and allow to rest for 1 hour
• Heat the frying oil in a deep pan to 180 degrees
• Whisk the egg whites until they form firm peaks and fold through the batter mixture
• Dust the oysters lightly in the plain flour
• Using a fork drop the oysters in the batter and gently coat well
• Gently place the oysters into the hot oil
• Fry until golden
• Place on kitchen paper and season to taste
• Dipping sauce
• To make the dipping sauce combine 2 parts lime juice to 1 part fish sauce and add half a chopped chilli
• Add a tablespoon of fresh coriander and mix together

Notes

• Serve in the shells with a drizzle of sauce. Enjoy!

The post Beer-battered brilliance appeared first on Australian Times News.

But what exactly are its origins, and why are we so drawn to this particular concoction of oats, coconut, sugar and golden syrup? And most importantly: how do you make them?

Also see: Anzac Day in London 2019 : Where to remember them

The historical Anzac biscuit

The Anzac biscuit has its genesis, and its name, in the historic events of WW1, when rations were sent by wives to the Australian and New Zealand Army Corps (ANZACs) stationed abroad.

The particular recipe used during wartime created a biscuit which did not spoil easily and kept fresh during naval transportation. Also referred to as an ‘Anzac tiles’ or ‘Anzac wafer’, it was a hard bread substitute. It has since evolved into today’s more palatable and much loved Anzac biscuit.

Anzac biscuit recipe

5 from 1 vote

Recipe by Australian Times Course: DessertCuisine: AustralianDifficulty: Easy

Servings

90

biscuits

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• 1 cup plain flour

• 1 cup rolled oats

• 1 cup desiccated coconut

• 1/2 cup brown sugar

• 1/4 cup caster sugar

• 125 g butter

• 1 tablespoon golden syrup

• 1 teaspoon bi-carb soda

• 1 tablespoon boiling water

Directions

• Put all the dry ingredients in a bowl.
• Put the butter and golden syrup in a saucepan on a low heat until butter is melted.
• Mix the boiling water and bi-carb soda in a cup.
• Mix in with the dry ingredients.
• Roll into balls (approximately one teaspoon of mixture per ball).
• Place on oven trays and flatten with a fork.
• Cook at approximately 170 degrees for 10-15 minutes, or until golden.

TOP IMAGE: Anzac Biscuits: (me (w:User:pfctdayelise) [CC BY-SA 2.5], via Wikimedia Commons)

The post Anzac biscuit recipe: what are its origins and how do you make them? appeared first on Australian Times News.

This tequila ritual is familiar to many college students, but if you haven’t sipped the agave-based spirit since you were younger, it’s time for a refresher course.

Tequila is experiencing a renaissance, with producers crafting single-estate and vintage-dated tequilas. Credit: Copyright Thinkstock.com photos

The liquor is experiencing a renaissance, and producers are crafting single-estate and vintage dated tequilas. These artisanal tequilas have little in common with the processed stuff that stung your throat back in the day.

By Mexican law, tequila, which is made by distilling the fermented juices of the blue agave plant, must be 51 percent agave. But that means the other 49 percent can be artificial ickiness. “Called mixto, the cheap stuff contains lots of added sugar and even caramel coloring, which mass producers use in an effort to reproduce the complex flavors in aged tequila,” says Ted Gibson, a bartender who heads up the new All Agave Project tequila tasting program at Rancho Valencia in California.

Not all tequila is alike

Any bottle worth drinking bears the label 100 percent agave. “Quality tequila is an unprocessed natural spirit with depth of flavor,” Gibson says. The best producers focus on terroir, just like with fine wines. A particular tequila’s flavor depends on the growing conditions, altitude and sunlight.

“Typically, an agave plant grown in the highlands (above 6,000 feet) is bigger and contains more stored sugar, and its tequila tends to have a floral essence,” Gibson says. “Tequila from plants grown in the lowlands are often more vegetal and spicy.”

Now, we could just take Gibson’s word for it that tequila is a versatile spirit that you should be mixing into more than margaritas. But where’s the fun in that? Find out for yourself with these 10 inventive recipes that he created.

It’s a lineup of cocktails that you can serve at a slew of occasions — the perfect sip for a barbecue, a bacon-garnished beverage for brunch, a twist on an Old Fashioned that’s just right for an after-dinner delicacy and more. Move over, margarita — the tequila game just got a whole lot more interesting. Get ready for 10 surprising new ways to enjoy this spirit. Salud!

Gallagher’s Smash

When we think of fruit and tequila, lemons and limes come to mind. But there are many other varieties that pair perfectly with the spirit. In Gibson’s Gallagher’s Smash, watermelon makes a sweet counterpart to blanco tequila.

Yield: one drink

Ingredients

• 2 ounces blanco tequila
• 1 ounce lime juice
• 1/2 ounce simple syrup
• 5 cubes watermelon
• 3 sage leaves

Directions

Combine ingredients in mixing glass; muddle. Add ice, then shake. Double strain over fresh ice and garnish with a watermelon cube and a sage leaf.

Credit: Copyright 2015 Oscar E. Murden Jr.

Raspberry Beret

Gibson’s Raspberry Beret is a cinch for a party. The recipe below serves one, but it’s easy to turn it into a big batch. Just make the raspberry-mint lemonade in advance (purée lemonade, raspberries and mint leaves, then strain), and add the booze once it’s party time.

Yield: 1 drink

Ingredients

• 2 ounces blanco tequila
• 3 ounces lemonade
• 4 raspberries
• 5 to 6 mint leaves

Directions

Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice. Garnish with a raspberry and a sprig of fresh mint.

Juan-y Appleseed

“Herbs go well with blanco tequila, due to the spirit’s vegetal and floral flavors,” Gibson says. This recipe calls for licorice-scented tarragon, but mint, thyme, sage and cilantro all complement tequila.

Yield: 1 drink

Ingredients

• 1 1/2 ounces blanco tequila
• 3/4 ounce St. Germain
• 1 ounce granny smith apple juice
• 3/4 ounce lemon juice
• 1/2 ounce agave syrup
• 1 sprig tarragon

Directions

Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice and garnish with an apple slice and a sprig of tarragon.

El Jardin

The Pimm’s Cup, a classic gin-based English cocktail, is Pimm’s No. 1, cucumber and lemonade, lemon-lime soda or ginger ale. Mix things up by swapping the gin for tequila for a clean, refreshing beverage.

Yield: 1 drink

Ingredients

• 1 1/2 ounces blanco tequila
• 3/4 ounce Pimm’s No. 1
• 2 ounces lemonade
• 3 dashes Bitter Truth Celery Bitters
• 3 slices cucumber
• 3 basil leaves

Directions

Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice and garnish with a cucumber ribbon and a basil leaf.

La Piñata

“It’s simple to make your own pepper-infused tequila,” says Gibson, who admits that La Piñata is his favorite of the tequila creations he makes, because the cilantro and the heat are a match made in mixology heaven. Just slice one serrano in half lengthwise and drop it into a bottle of tequila. Let it sit for 24 hours, then taste.

Yield: 1 drink

Ingredients

• 2 ounces serrano-infused blanco tequila
• 1 ounce fresh pineapple juice
• 3/4 ounce lime juice
• 1/2 ounce agave syrup
• 2 pineapple leaves
• 1 lime wheel
• 3 sprigs cilantro, leaves torn

Directions

Shake ingredients in mixing glass with ice. Double strain over fresh ice and garnish with pineapple leaves, a lime wheel and cilantro.

La Siesta

A Paloma is a beloved cocktail made with tequila and grapefruit juice. Give it a modern twist by charring the grapefruit before you juice it so it caramelizes slightly (simply halve the grapefruit and toss it onto a hot grill until you see grill marks). For a garnish, a charred grapefruit slice adds visual interest and even more smoky flavor.

Yield: 1 drink

Ingredients

• 2 ounces reposado tequila
• 2 ounces charred grapefruit juice
• 1/2 ounce lime juice
• 1/2 ounce cinnamon simple syrup
• 1 charred grapefruit segment
• 2 cinnamon sticks

Directions

Shake ingredients in mixing glass with ice. Double strain over fresh ice and garnish with charred grapefruit segment and cinnamon sticks.

The Palomino

Vanilla plays well with reposado tequila, bringing out its rich barrel-aged flavor.

For this recipe, it’s simple to make your own vanilla bean syrup. Simply combine 1 cup each of sugar and water in a small saucepan, along with a vanilla bean (slice it down the middle and scrape the black seeds into the liquid mixture, along with the pod). Bring to a boil, then reduce heat and simmer for about 20 minutes or until the sugar has dissolved. If you don’t feel like making your own syrup, substitute Licor 43, a Spanish liquor with hints of vanilla and citrus, for the syrup and lime juice called for in the recipe.

Yield: 1 drink

Ingredients

• 2 ounces reposado tequila
• 1 ounce lime juice
• 1/2 ounce vanilla bean syrup
• 1/2 ounce ginger juice
• 1 lime wheel
• 1 candied ginger

Directions

Shake ingredients in mixing glass with ice. Strain over fresh ice and garnish with a lime wheel and candied ginger.

drCredit: Copyright 2015 Oscar E. Murden Jr.

Thyme Me

The Thyme Me is a fun alternative to a Bloody Mary, featuring classic breakfast flavors like maple syrup and bacon. Keep the garnish in place as you sip, so you get the aromatics from the bacon. Then, when you’ve finished your drink, it’s snack time.

Yield: 1 drink

Ingredients

• 2 ounces reposado tequila
• 1 ounce lemon juice
• 3/4 ounce maple syrup
• 1 bacon strip
• 3 sprigs thyme

Directions

Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice. Garnish with a strip of crispy bacon and a thyme sprig.

Loosen the Reins

This cocktail, deep and complex, is basically an Old Fashioned made with tequila instead of bourbon. It’s perfect for after dinner — like dessert in a glass, thanks to the addition of the chocolate bitters.

Yield: 1 drink

Ingredients

• 2 1/2 ounces añejo tequila
• 1/2 ounce agave syrup
• 3 to 4 dashes Fee Brothers Aztec chocolate bitters
• 1 orange peel

Directions

Combine ingredients in mixing glass. Add ice, then stir. Strain over fresh ice. Express orange peel over drink and around rim.

Tiny Bubbles

Who knew tequila and prosecco, champagne or cava would work so well together? Balanced, light and perfect for brunch, this cocktail shows that the spirit isn’t all muscle and fire.

Yield: 1 drink

Ingredients

• 1 ounce blanco tequila
• 1/2 ounce grapefruit-infused St. Germain
• 1/2 ounce lemon juice
• 1 lemon peel
• 4 to 5 seedless red grapes
• Sparkling wine

Directions

Combine ingredients (except for sparkling wine) in mixing glass; muddle. Add ice, then shake. Double strain over fresh ice, then top with sparkling wine. Garnish with a lemon peel and grapes.

By Bethany Gumper (Zester Daily) 

The post Beyond the margherita: 10 tequila cocktails to try these holidays appeared first on Australian Times News.

WILD rabbit is a new addition to my menu at Maze Grill and has become one of my most popular dishes. The UK with its lush green pastures is perfect for producing  excellent quality game, especially wild rabbit.

Wild rabbit is meaty with subtle gamey flavours, best from late January through to August. A medium rabbit will comfortably feed 3 people if roasted whole, or you can purchase it jointed from your butcher.

The legs of a rabbit are perfect for slow cooking in a casserole served with delicious pappardelle pasta. For a recipe involving the saddle of the rabbit, try my recipe for wild rabbit with Puy lentils and smoked pancetta.

Wild rabbit with Puy lentils and smoked pancetta

What you need

1 saddle of wild rabbit
1 small onion finely diced
1 carrot finely diced
1 stick celery finely diced
1 clove of garlic
1 bay leaf
6 sprigs of fresh thyme
250g Puy Lentils
100g diced pancetta
1 cup of water
1 sprig of rosemary
700ml of beef stock
150ml red wine

What to do

– In a small saucepan sauté the vegetables until soft and aromatic. Add the lentils, rosemary, garlic, and pancetta and mix together.
– Deglaze with red wine and cook until liquid is reduced.
– Add the beef stock and the cup of water and cook for 20 minutes or until the lentils are al dente. The lentils should be a rich moist risotto like consistency before serving.
– Take a small frying pan and place on a medium heat.
– Add a splash of oil and season the saddle with salt and pepper.
– Place the saddle in the pan and brown all over before placing on a baking tray. Add the thyme and place in the oven for 8 minutes.
– Remove from the oven. Check the centre of the saddle, which should be slightly pink.
– Allow to rest before serving.
– Place the lentils in a bowl and place the saddle on top. Add cracked black pepper and enjoy!

The post Run Rabbit, Run appeared first on Australian Times News.

THOSE new to the shores of Britain – and new to the English breakfast fry-up – may well be wondering what exactly is that dark-white speckled sausage-like meat resting alongside my fried eggs and beans.

Most of us will never forget the first time we tasted this rich, grainy textured sausage that graced our plates. Although it may be delicious from the first mouthful, our perception quickly changes from good to bad when someone tells us what actually goes into it. Which is, essentially, blood. However, as history shows, there are far worse things out there to eat.

The history of black pudding is hard to identify, but it is said that wherever there were animals used for food production a version of black pudding developed. Adopting the policy of never wasting anything from a slaughtered animal, the animals blood soon became a delicacy, and useful in enriching foods for consumption.

Black pudding has now developed a firm following here in the UK, even to the point where there is now an annual World Black Pudding Throwing Championships held in Yorkshire.

The more traditional way we find black pudding is on our plates, in the form of a sausage made from blood combined with oatmeal, barley and onions. Generally these were the most abundant ingredients found on farm lands centuries ago, and formed what was referred to as a ‘poor man’s sausage’. Recipes were a closely guarded secret and handed down from one generation to the next.

Black pudding sausages are packed full of flavour, and the best way of cooking them is pan-frying and grilling. Perfect for breakfast or pairing with game, chicken or a tasty mixed grill on a Sunday morning. In the restaurant we’ve paired it with fresh seared scallops — a perfect match.

This week’s recipe is simple and easy to add to your favourite breakfast — just like flash frying a minute steak on the BBQ. You can buy black pudding from your local butcher, or most large supermarkets will have it stocked on the shelves.

To cook it, take a sharp knife and slice the sausage into 5cm thick discs. Take a medium hot pan and a good splash of oil. Carefully place the discs in the pan and allow the pudding to sear for two minutes on each side. It will be ready when the outer face has a nice crisp finish.

It’s that simple! Pair it with its perfect partner — fresh fried eggs, splash with some brown sauce and then enjoy!

The post A pudding by any other name appeared first on Australian Times News.

Hanging out in Bedford Avenue, Brooklyn last year, I was salivating at the variety of food available from the food vans. On the NYC streets – whether it be your favourite burger, pizza slice, pulled pork burger or ice cream and cookies, this place has it covered.

BBQ pit restaurants have been serving up tasty slow cooked joints of meat smothered in homemade BBQ sauces and secret spice mixes for centuries. According to popular belief – North Carolina is the home of the pulled pork sandwich, and now the world is taking note of how tasty BBQ pork can be.

Pulled pork gets its name from the way the succulent strips of juicy pork pieces can be ‘pulled’ away from the bone into individual pieces. The best way to have a go at this super tasty crowd pleaser yourself, is to fire up your Webber BBQ if you are lucky enough to have one (or just a a charcoal barbie with a lid) and start slow cooking a shoulder as soon as the sun’s out. You will need to keep the coal going for a good three or four hours to ensure the pork slowly cooks into tender strips of juicy flesh.

Selecting a small shoulder from your butcher will be more than enough to feed a tribe of mates and have some left for lunch days for to come. Ask your butcher to order you a small shoulder and score the meat so the flavour can get right into the joint. We want the smokey flavours of the coals mixed in with the sticky sauces.

So fire up your BBQ and get the coals going for a tasty treat of pulled pork straight from the south. Lets get crackling, I mean cracking!

Chris’s delicious pulled pork sandwich

What you need:

• 2kg pork shoulder
•  1 tbsp chili flakes
• 1 tbsp whole grain mustard
• Salt and black pepper
•  1 cup of white wine vinegar
•  1 cup of cider
•  1 cup of smoked hickory sauce

What to do:

Preheat your oven 170 degrees or the BBQ on low coals.

For the pulled pork, oil a baking tray and place the pork shoulder on top.

Mix together the chili, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.

Pour the vinegar and cider over, and then scatter over the onion and garlic.

Cover with parchment paper, then wrap in foil and place into the oven (or barbie pit) to roast for three hours.

Remove the parchment and foil, and brush over the hickory sauce then roast for another hour.

‘Pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

Served best with a fresh coleslaw, freshly baked door stopper bread slices or burger buns.

The post Pulling porkies ain’t just for the Yanks appeared first on Australian Times News.