50ml Olive Oil + Extra for Serving
6 Garlic Cloves roughly chopped
1 fennel Bulb thinly sliced
1 TBL Fennel Seeds toasted and crushed
1 TSP Chilli Flakes
500g Cherry Tomatoes
300-400g Linguini Pasta or Fettuccini
125ml Dry White Wine + Some to drink
500g prawns (meat only shells on, heads on HOWEVER YOU WANT THEM)
75g of Pistachio Nuts or Sunflower Seeds toasted and crushed
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Prep time: 30 mins
Cook time: 60 mins
2 Mottainai mini lamb roasts (about 500g)
1 brown onion, diced
Juice and zest from 1 lemon
500g parsnips, peeled and chopped
200g thickened cream or butter
1 bunch rainbow carrots, tops on
Small mint leaves for garnish
For balsamic reduction:
½ cup balsamic vinegar
Preheat your oven to 220C. For the marinade, put the onion, lemon zest and lemon juice into a blitzer and blitz to combine. Pour the marinade over your lamb roasts, making sure they are completely coated. The flavour will soak into lamb within minutes, but you can leave it in the fridge for longer if you want. Heat a little bit of oil in a pan and put your lamb in. Sear the lamb off, trapping all the juices inside. While the lamb is cooking, put your carrots into an oven dish. Add a drizzle of oil and a pinch of salt. Toss them around with your hands. Take your lamb out of the pan once it’s seared and put it in the oven dish with the carrots. This can then go in the oven for 60 minutes. While it’s in the oven, bring a pot of water to boil. For the parsnip puree, chop and dice your parsnips. Put the parsnips in the pot and boil them until they’re really soft. Drain off the water and add cream. Combine the parsnip and cream using a stick blender. For the balsamic reduction, put the balsamic vinegar and honey in pan. Let it simmer until it has reduced down to a nice glaze. When plating, put the parsnip puree on first and place the lamb and carrots on top. Drizzle over the balsamic reduction and garnish with mint leaves.
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1. Heat oil in a wok over a high heat and add red onion.
2.Add the Laksa Paste, Oyster Sauce, Fish Sauce, Minced garlic, and pork mince and cook, tossing for 5-6 minutes until fragrant and combined.
3. Add Lime Juice, ½ Thai Basil, Snake beans, Water Chest Nuts and ½ Chilli and 125ml Water. Cook until water has evaporated and being soaked up by the pork.
4. Take off heat, toss through remaining basil and half of remaining chilli and set aside
5 . Shallow fry eggs in VERY HOT vegetable oil.
6 . Serve in lettuce cups and top with fried egg
Garnish with remaining chilli, coriander, and friend shallots, roasted peanuts and drizzle with Kecap Manis
Click below to download printable PDF
2 Large Beurre Bose Pears
1 Sheet of Puff Pastry
1/ 4 Cup Brown Sugar
Mil Lel Pamesan Cheese (Available at Coles)
2 Star Anise
1 Cinnamon Quill
1 Tsp Cinnamon Sugar
Fresh Thyme for Garnish
Pedro Ximenes for drizzle
1. Start by pre heating your oven to 18o'C.
2. Next remove your Puff Pastry from the freezer and place on a clean bench to thaw out.
3. Next slice your Pears in to quarters or wedges and then make thinner slices from these about 2-3mm thick. Use a Mandolin to save time and mess. but watch your fingers!
We used Beurre Bose Pears because they keep a nice firm texture when cooking.
4. Toss the Pears in to a pan and cook off with the butter, sugar, cinnamon and star anise until the pears are soft and caramelized. Don't let the pan get too hot or the caramel will burn and separate from the butter. Use a slow heat - this should take about 10-15 minutes.
5. Meanwhile. cut a sheet of puff pastry in to 4 even size squares. About 1 cm from the edge of each smaller pastry, score a square on the inside - this will be the puffy pastry edging for the tart. Arrange the pastries in a baking tray.
6. Once the Pear has finished cooking remove from the pan. Let most of the caramel drip off (if you use too much it can make the pastry soggy). Place the pear mixture inside the squares on each piece of pastry. Top with parmesan cheese (as much or as little to your liking) and drizzle with the caramel sauce. Then brush the edges of the pastry with an egg wash and sprinkle with brown sugar.
7. Pop in the oven to cook for about 20 Minutes or until puffy and golden around the edges and the cheese has melted and is brown. To serve. use a zester to shave some fresh parmesan over the top. sprinkle with Thyme and a drizzle of Pedro Ximenes or even some Balsamic Glaze for a unique zing!
1 cup (200g) Sunrice Naturally Rice & Quinoa
2cups of Water
1 cup fresh basil leaves
1 cup fresh coriander leaves
1 teaspoon freshly grated fresh ginger
1 teaspoon minced garlic
1 long red chilli, seeded, finely chopped
1 lime, zest finely grated, and juiced
60ml Olive Oil
3 teaspoons fish sauce
3 teaspoons of soy sauce
4 skin-on Cone Bay Barramundi Fillets
60ml Grapeseed Oil
280g baby spinach leaves / Or Bok Choy / Or Broccolini (Seasonal Green)
Use a rice cooker and follow directions on rice packet.
For Brown Rice it is usually 1:2 Ration of Rice > Water
Leave with lid on to stand after cooking until ready to serve.
Chuck in to a processor (or chop and combine in a bowl) basil, most of the coriander (keep some to garnish), ginger, garlic, lime zest, lime juice, olive oil and fish sauce and whizz to combine together. Transfer coriander-lime sauce to a small bowl and stir in sliced chilli. Set aside.
Wipe down and pat dry the barramundi skin until completely dry! Preheat a big non-stick frying pan over a high heat. Add grapeseed Oil (We use this as it has a higher smoke point).
Season the Barramundi with salt all over and really rub in to the skin.
Once the oil is hot place the Barramundi in the pan and HOLD DOWN so the skin doesn’t curl up. The key here it to keep it flat to get perfect even crispy skin. Cook for a further 3-5 mins or until skin is crisp and golden brown or until the flesh is warm to touch on top and almost cooked through. Turnover and cook for 1-2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.
Pour excess fat / oil out of the pan and return to heat and throw in the spinach and cook stirring for 2 mins or until mostly wilted. Remove pan from heat and stir spinach until wilted. Sprinkle with salt and olive oil and set aside.
Step 5. Heat up the Coriander Lime sauce in a small pot until sizzling.
Divide rice and spinach among 4 plates. Top with barramundi. Spoon sauce around and serve immediately. Be sauce not to pour on the barramundi skin as it will soften it.
There should be enough sauce in the bottom of the serving dish for the barramundi to be dipped in.
Tomato Carpaccio with Squid and Chilli Herb Oil
FOR THE TOMATO AND SQUID