Ingredients:
1 x large red capsicum, quartered, seeded
4 x large dried red chillies
3 x bird’s-eye chillies, halved, seede
2 x cloves garlic, peeled
1 tspn caraway seeds, toasted, ground
1 tspn cumin seeds, toasted, ground
1 tspn sugar
3 Tbls olive oil
Method:
1.To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2.Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3.Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil in the food processor until smooth. Season with salt and pepper.
Harissa has many different uses. It lasts for months in the fridge and has endless uses. I use it on marinades, chicken, vegetables, fish, beef or lamb. You can even stir it through a dressing. Warning: It’s addictive!
Note: Use less chillies for a milder paste and remove the seeds from the dried chillies. Double the quantity of the recipe to make about a cup.
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Ingredients:
1 cup savoy cabbage, shredded
1 cup red cabbage, shredded
1 cup cos lettuce, shredded
10 cherry tomatoes, quartered
1 carrot, coarsely grated
5 pieces chickadee chicken tenders (original)
Dressing:
1/2 cup coleslaw dressing (I used Praise brand)
1 tsp tomato sauce
Method:
1. Place carrot, lettuce, cabbage and tomatoes in a large bowl. Toss to combine. Preheat grill on high. Line baking tray with foil. Place chicken on the prepared tray. Cook under grill for 3-5 minutes or until golden and cooked through. Slice in an angle.
2. To make the dressing, combine coleslaw dressing and tomato sauce in a small bowl. Serve with the salad.
Note: You can also add cucumber and red onion.
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Ingredients:
500g minced pork
2 cups cabbage, chopped
1 1/2 tbs sesame oil
2 tbs caster sugar
3 tbs cornflour
40 wonton wrappers
Sesame dressing:
2 tbs kecap manis
2 tbs rice wine vinegar
1/4 tsp sesame oil
1 small red chillli, sliced thinly
Method:
1. Combine minced pork, cabbage, sesame oil, sugar and cornflour in a large bowl. Season with salt and white pepper.
2. Place one wrapper on your hand, place 1 heaped of teaspoon of the pork mixture into the centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Repeat with remaining wrappers and pork mixture.
3. Place dim sims in single layer, about 1 cm apart in a steamer lined with baking paper, over pot or wok of boiling water. Steam, covered for about 10 minutes or until cooked through.
4. To make the sesame dressing, place all the ingredients in a screw-top jar and shake well.
5. Serve dim sims with sesame dressing.
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Ingredients:
400ml light coconut milk
400ml reduced-fat milk
1/4 cup Natvia or fruit sugar or caster sugar
1/2 cup Arborio rice or any short grain rice
1/4 cup red quinoa, cooked
1/4 cup white quinoa, cooked
Method:
1. Place the coconut milk, milk and sugar in a medium saucepan over medium heat. Bring to the boil. Stir in rice and cover. Reduce heat to low. Cook, stirring occasionally, for 25-30 minutes or until the rice is tender and the mixture is creamy. Stir in the quinoa and cook for two minutes or until heated through. Set aside to cool. Divide coconut rice among serving bowls. Serve with your favourite fruit. Drizzle with honey.
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Ingredients:
115g butter, softened
1 cup caster sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
Raspberry coulis
1 cup frozen raspberries
2 tbs caster sugar
1 tbs water
Buttercream frosting
125g butter, softened
1 1/2 cups icing sugar mixture
1 tbs milk
1/4 tsp yellow food coloring
1/4 tsp red food gel
Method:
Makes 14-16 cupcakes
1. Preheat oven to 180 degrees Celsius. Line muffin pans with patty cases.
2. Using an electric mixer, beat butter and sugar until light and fluffy, scraping the sides and bottom of the bowl as needed. Beat in the eggs, one at a time and beat in the vanilla until just combined (mixture will look curdled at this stage). Add the flour and milk in alternate batches and beat until combined. Always remember to start your mixer on low speed when adding ingredients, or you’ll get flour everywhere!
3. Divide mixture evenly among the prepared cups (I used a large ice-cream scoop and it is the perfect measurement for the large patty cases). Bake for 15-20 minutes or until a skewer inserted in the centres comes out clean. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely.
4. To make the coulis, combine raspberries, sugar and water in a small saucepan. Bring to the boil, while mashing with a wooden spoon. Simmer for one minute on low. Place raspberries in a food processor and process until smooth. Use a spoon to press puree through a sieve into a bowl. Discard seeds. Place in the fridge until required.
5. Use an apple corer to cut holes in the cupcakes – but don’t go all the way through (you can use a small knife if you don’t have an apple corer). Spoon coulis in the center of each cupcake. Top with a small piece of cake that was cut out.
6. Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar and milk, beating constantly until combined. Place in the fridge until required.
7. To achieve the swirl, carefully squeeze a few drops of red food gel down the side of the piping bag and use a skewer to spread it down in a line. Sprinkle a few drops of yellow food coloring on the buttercream mixture and mix slightly. Put the frosting in a piping bag fitted with your desired nozzle and pipe on top of cupcakes. Decorate with maraschino cherries or fresh raspberries.
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