All Blog Posts — Recipes

Beetroot, Juniper, Orange & Vodka Cured Salmon

Beetroot, Juniper, Orange & Vodka Cured Salmon

This simple cured salmon recipe is easy to make, tastes amazing and adds a vibrant touch to your festive table. Ingredients: 300g raw beetroot, grated or purée 250g coarse salt Zest 1 orange (fine) 1.5 bunches dill including leaves and stems 75g brown sugar 80ml vodka 3 dried juniper berries, crushed 1 kg side fresh salmon with skin, pin boned, rinsed and dried Mix together sugar, salt, dill, beetroot, vodka, juniper berries, orange zest. Put salmon in a large ceramic dish skin side down, cover with beetroot mix and massage into the flesh (use gloves to avoid staining skin). Cover with plastic wrap,...

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Phillippa’s Honey Anzac Biscuit

Phillippa’s Honey Anzac Biscuit

Recipe From Phillippa’s Home Baking When making these biscuits, consider lighter honeys, such as clover or blue gum. Ingredients: 125g butter 1 tablespoon honey 2 ½ tablespoons water 100g rolled oats 215g caster sugar 150g plain flour 70g desiccated coconut 1½ teaspoons bicarbonate of soda Method: Preheat the oven to 180˚C/160˚C fan. Line several baking trays with baking paper. Place butter, honey and water in small saucepan over medium heat until the butter has melted. Stir to combine, then set aside until the mixture has cooled to warm. Place remaining ingredients in a large bowl and blend well with a whisk...

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EASY SLOW COOKED LAMB

EASY SLOW COOKED LAMB

This is my go to favourite Lamb recipe from ‘Essence’ by Carrie & Watts. Serve it with thick slices of grilled OLIVE TOSCANO BREAD and a Tomato, marinated Feta, Cucumber Black Olive salad. Ingredients 2- 2.5 kg leg or shoulder of Lamb, bone in or out 2 tabsp Olive oil 3 cloves local garlic, crushed 1 tsp oregano fresh or dried 1 tsp fennel seeds 2 lemon Salt & pepper Parsley and Olive Toscano for serving Method Heat oven to 160c fan/150c Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid Sprinkle over...

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Hot Cross Bun –and-butter puddings

Hot Cross Bun –and-butter puddings

MAKES 6 Ingredients 115g sugar 3 eggs 185ml milk 500ml cream ½ vanilla bean, split & scrape seeds Zest of 1 lemon or orange 6 hot cross buns (about 100g each) 50g currants 50gm unsalted butter Individual ramekins about 100-150ml each Method Preheat oven 10 120°C Mix sugar, eggs, milk, cream, vanilla bean and zest for the custard. Strain through sieve and put in a large jug. Slice the buns into three circles, using the top of the buns to make the lid for the ramekins. Cut the bottom third in to quarters. Save the middles for toast Butter the...

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