1 2/3 cups plain flour
170g unsalted butter, chilled, chopped, plus extra
2 tbs black chia seeds
4 eggs, plus 1 egg yolk
2 small red onions, thinly sliced
1 tbs. brown sugar
1 tbs balsamic vinegar
240g button mushrooms, chopped
230g soft goats cheese
Salt and pepper, to taste
Salad greens, to serve
Balsamic glaze, to serve
1. Place flour, 120g butter and 1/2 tsp salt in a food processor and process until mixture resembles fine crumbs. Add chia seeds, 1 egg and 1tbs iced water and pulse until mixtures comes together in a smooth ball. Shape into a disc and cover with plastic wrap. Chill in the fridge for 30 minutes.
2. Melt remaining butter in a frypan with a dash of olive oil over medium-low heat. Add onion and cook, stirring occasionally, until onion is soft. Add sugar and balsamic vinegar. Cook for a furhther 5 minutes or until onion is caramelised. Set aside to cool.
3. Heat 2tbs of olive oil in a clean frypan and add 20g of butter. Cook mushrooms until soft. Add salt and pepper to taste. Set aside to cool completely.
4. Grease a 26cm loose-bottom tart pan. Roll out pastry on a lightly floured clean surface to 3mm thick, then use to line prepared pan. Chill for 15 minutes. Preheat oven to 190 degrees Celsius.
5. Prick pastry base with a fork, then line with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove the baking paper and weights, then return to the oven for a further 6-10 minutes until the pastry is golden brown. Reduce the oven temperature to 170 degrees Celsius.
6. Place remaining eggs, egg yolk, cream and goats cheese in a clean food processor. Season with a pinch of salt and whiz until smooth. Spread onion and mushroom mixture over pastry base and top with the goats cheese and cream mixture. Return tart to the oven and bake for 25-30 minutes or until filling is just set. Cool in the pan for 10 minutes. Serve with salad greens.
1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
560g beef sausage mince
1 small brown onion, finely chopped (you can use red onion)
2 cloves garlic, crushed, peeled, finely chopped (optional)
2 medium potatoes, cut into fine little cubes
1 large carrot, cut into fine little cubes
3 tbs Moroccan seasoning
1 egg, lightly beaten (for egg wash)
3 1/2 sheets puff pastry, thawed
1 tbs poppy seeds
1. Preheat oven to 180 degrees Celsius. Line 2 baking trays with baking paper. Place potatoes and carrots in a bowl with water and cook in the microwave for 4-5 minutes or until tender but firm. Drain and pat dry.
2. Cut pastry sheets in half. Combine the mince, carrot, potatoes, onion and spice. Season with salt and pepper. Divide the mince mixture into 7 portions and shape each portion into a log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 4 pieces. Place rolls, seam-side down, on the lined trays. Brush the top of the rolls with egg and sprinkle with poppy seeds.
4. Bake in the oven for 25-30 minutes or until golden. Serve with tomato chutney.
1/3 cup rice bran oil or any cooking oil
1 brown onion, diced
2 cloves garlic, crushed, peeled, chopped
500g minced beef
350g green beans, topped, cut diagonally into 3cm
1 cup carrots, julienned
1 cup celery, thinly sliced
3 large potatoes, cut into 1cm cubes
40 mls soy sauce
3 tbs kecap manis (sweet soy sauce)
250g bean sprouts, ends trimmed
40 spring roll wrappers, thawed
Method: Makes 40
1. Heat 2 tbs. of oil in a large non-stick frying pan. Saute onion and garlic on medium-high heat for 2 minutes or until aromatic. Add minced beef, cook, stirring with a wooden spoon to break up mince, 3-5 minutes or until browned and cooked through. Add the beans, celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes, soy sauce and sweet soy sauce. Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste.
2. Transfer filling to a colander to drain all the juices and let cool.
3. Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoonful of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.
4. Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with sweet chilli sauce or kecap manis.
There are so many variations of spring rolls. This is my version…
This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favourite dipping sauce.
Spring rolls can be enjoyed as an appetizer, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.