Baked Brie with Honey, Rosemary & Raspberries

Name: Baked Brie with Honey, Rosemary & Raspberries
Prep time: 5 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/2 cup Walnuts; 1 wheel Quality brie; 1 tbsp Brown sugar; 1/2 cup Honeycomb; 1/2 cup Raspberries; Hand full of rosemary sprigs

16 Nov

Baked Brie with Honey, Rosemary & Raspberries

Course

Christmas, Dessert, Entree

Prep Time

5 minutes

Cook Time

10-12 minutes

Servings

servings

Ingredients

Course

Christmas, Dessert, Entree

Prep Time

5 minutes

Cook Time

10-12 minutes

Servings

servings

Ingredients

Instructions

Preheat fan forced oven at 190C°
Lay brie in an ovenproof dish lined with baking paper. Sprinkle brie with brown sugar and add a few rosemary sprigs on top.
Place in the oven for 10-12 minutes or until brie is baked through. Remove from oven and allow cooling for 5 minutes.
Discard the cooked rosemary and place the brie on small stand or cheese platter. Top it off with honeycomb, walnuts and a generous amount of fresh raspberries. Garnish with some fresh rosemary sprigs and serve warm with crackers and fine wine.

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Stout & Ginger Rack of Lamb with Pistachio Crumb

15 Nov

Stout & Ginger Rack of Lamb with Pistachio Crumb

Course

Christmas, Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

Marinate

4 x 4 cutlets French-trimmed lamb racks
1 bottle Stout Good quality
2 tbsp Fresh ginger Minced
1/2 Lemon Juiced
1/4 cup Extra Virgin Olive Oil
1 tbsp Oregano
1 tbsp Onion powder
1 tbsp Smoked Paprika
1 tbsp Cumin
2 tsp Salt & peper

Crumb

100 grams Unsalted pistachios Shelled
6 slices Day-old bread
1 tsp Fresh rosemary Chopped
1 tsp Ginger powder
1 tsp Smoked Paprika
1 tsp Onion powder
1 tsp Oregano
2 tsp Salt & Pepper

Course

Christmas, Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

Marinate

4 x 4 cutlets French-trimmed lamb racks
1 bottle Stout Good quality
2 tbsp Fresh ginger Minced
1/2 Lemon Juiced
1/4 cup Extra Virgin Olive Oil
1 tbsp Oregano
1 tbsp Onion powder
1 tbsp Smoked Paprika
1 tbsp Cumin
2 tsp Salt & peper

Crumb

100 grams Unsalted pistachios Shelled
6 slices Day-old bread
1 tsp Fresh rosemary Chopped
1 tsp Ginger powder
1 tsp Smoked Paprika
1 tsp Onion powder
1 tsp Oregano
2 tsp Salt & Pepper

Instructions

In a large bowl mix the stout, minced ginger, lemon juice, olive oil, oregano, onion powder, paprika, cumin and salt and pepper. Add the lamb racks, coating the meat thoroughly. Cover and store in the fridge to marinate over overnight.
Preheat fan forced oven at 190C°
To make the crumb, process the bread, pistachios, rosemary, powdered ginger, paprika, onion powder and oregano in a food processor until coarse bread crumbs form. Transfer to a bowl.
Crumb the marinated lamb generously, press firmly over the lamb racks to evenly coat. Season with salt and pepper.
Place lamb racks, crumb-side up, in a large baking dish and lightly spray crumbs with cooking oil. Cover with aluminium foil. For medium rare bake for 25 minutes then remove foil and let the crumb crisp for a further 10 minutes or until cooked to your liking. Transfer to a large plate aside for 10 minutes to rest. Drizzle with any pan juices and serve with seasonal vegetables.

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Thyme Gravy

10 Nov

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Thyme Gravy

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Instructions

Start by straining the pan drippings into a large heat proof measuring cup. Let sit for 10 minutes before removing and discarding the fat from the surface, set aside.
In a hot saucepan, add wine and cook for 2 minutes. Remove from heat and pour into the cup with the pan juices.
Melt butter in a large fry pan over medium heat. Sprinkle with flour and cook, stir regularly for about 5 minutes, until golden brown. While stirring, slowly add chicken stock and reserved pan juices and the thyme. Bring to the boil then reduce heat, keep stirring until it thickens, roughly 10 minutes. Finally, remove from heat. Discard the thyme sprigs and stir in salt and pepper to taste. Serve on top of the hot turkey roulade.

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Bacon Wrapped Turkey Breast Roulade

10 Nov

Bacon Wrapped Turkey Breast Roulade

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Instructions

Preheat fan forced oven at 190C°
Start by preparing the stuffing. Cook bacon in a large fry pan over medium heat until it crisps. Add mushrooms, spring onions, parsley and thyme and sauté for 5 minutes. Pour wine into pan; simmer until wine evaporates, roughly 3 to 4 minutes. Remove from heat, discard thyme sprigs and stir in bread crumbs, season with salt and pepper and allow it to cool.
Place the butterflied breast on a board and add a film of plastic wrap on top. Pound the meat with the smooth side of a mallet and create an even thickness, roughly 2-3cm, be careful not to rip the turkey in the process. Remove the plastic wrap and season with salt and pepper.
Cut a square of baking paper the length of the turkey. Line up middle bacon pieces alternate, making sure they overlap and set it aside ready for wrapping turkey breast.
Scoop the filling and scatter in the centre of the butterflied turkey. Slowly roll the turkey breast, tightly tucking in the filling as you wind. Once the roulade is tightly secured, lay the turkey horizontally on the edge of the vertically lined up bacon. Use the baking paper to fold the turkey around the bacon, once it’s rolled, remove the baking paper. Use butcher’s twine to fasten the roulade before transferring it to the roasting tray.
Cover the roulade with aluminium foil and roast for 1 hour. Remove the foil and allow the turkey to roast for a further 30 minutes or until turkey is cooked through.
Remove from the oven and allow it to rest at room temperature for at least 15 minutes. Keep drippings and carve 2-3cm thick slices and serve with the warm gravy.

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Brown Butter Honey Glazed Carrots

03 Nov

Brown Butter Honey Glazed Carrots

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Instructions

Preheat fan forced oven to 180C°.
Place carrots in a baking pan and season well with salt and pepper then set aside.
In a non-stick saucepan add butter, sugar and rosemary, whisk the mixture constantly for about 5-10 minutes. Turn the stove off once the syrup appears a deep brown colour. Stir in garlic powder, honey and season to taste.
Drizzle the warm syrup over carrots in the baking pan, toss to coat. Bake the carrots for 35-40 minutes. Check carrots and flip them around after 15 minutes. Pierce carrots with a fork, if it feels tender, they are done. Place in a serving dish, garnish with fresh rosemary and serve warm.

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Grilled Peach Salad With Honey & Mint Vinaigrette

03 Nov

Grilled Peach Salad With Honey & Mint Vinaigrette

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Instructions

Warm a grill pan over high heat. Lightly grease the pan with cooking spray or oil and add peaches, cut side down. Grill for 1-2 minutes or until you have golden brown grill marks. Transfer peaches to a cutting board and let cool while you prepare the rest of the salad.
Lay rocket on a large salad plate, add blueberries, and top with goat cheese.
To make the vinaigrette, combine vinegar, honey, mint, shallot, salt, pepper, and oil in a small mason jar. Tighten the lid and shake until well blended.
Once the peaches are cooled, add them to the salad. Drizzle with the honey vinaigrette and serve immediately.

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Raspberry & Thyme Prosecco

03 Nov

Raspberry & Thyme Prosecco

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Instructions

In a small saucepan, bring raspberries, thyme, water and sugar to the boil. Turn to low heat and let simmer for 10 minutes, remove the thyme sprig and crush the remaining berries.
Add 2 tbsp of the raspberry syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and fresh berries for garnish.

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Honey and Pear All Spice Whiskey

03 Nov

Honey and Pear All Spice Whiskey

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Instructions

Begin by adding whiskey, lemon juice, honey syrup, pear juice, allspice and ice into a cocktail shaker. Shake the mixture well, and strain into serving glass over fresh ice.
Garnish with thinly sliced fresh pear, cinnamon stick and rosemary.

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King Prawns With a Mango & Ginger Salsa

03 Nov

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.

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3 Way Gingered Oysters

02 Nov

3 Way Gingered Oysters

Course

Christmas, Entree

Prep Time

10 minutes

Servings

Ingredients

Hot Damn Oysters

1/2 Bird’s eye chilli finely sliced
1 tbsp Fresh ginger cut into thin long strips
1/8 cup Rice wine vinegar
1 tsp Hot sauce

Zesty Oysters

1 tbsp Lemon juice
2 tsp Light soy sauce
1 tsp Fresh ginger grated

Pickled Ginger Oysters

1 tsp Pickled ginger finely chopped
1 tbsp Fresh cucumber finely chopped
1 tbsp Lemon juice

Course

Christmas, Entree

Prep Time

10 minutes

Servings

Ingredients

Hot Damn Oysters

1/2 Bird’s eye chilli finely sliced
1 tbsp Fresh ginger cut into thin long strips
1/8 cup Rice wine vinegar
1 tsp Hot sauce

Zesty Oysters

1 tbsp Lemon juice
2 tsp Light soy sauce
1 tsp Fresh ginger grated

Pickled Ginger Oysters

1 tsp Pickled ginger finely chopped
1 tbsp Fresh cucumber finely chopped
1 tbsp Lemon juice

Instructions

Combine all ingredients in separate small bowls and serve with fresh oysters.

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