Recipes & tips

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Nosh Ham

Braised Beef

Confit Rabbit

Scallop

Apple Tart

Tuna Salad

Buffalo Mozzarella

Cannelloni

Duck Stew

Pizza

Pumpkin Prosciutto

Rosemary  Lamb

 

Cranberry Lemon Muffins

 

Chilli Choc Chunk Brownies with Silky Lime Mascarpone

 

 

 

Nosh Ham

 

Shopping List:

Method:

Pre heat your oven to 175°C. Cut down to the bone 3-4 cm below the top knuckle all the way round and clean away everything from this section down to the bone. Turn the ham over and  carefully lift  the skin being careful not to pull the fat away from the ham. Holding your hand flat on the ham push your fingers in under the skin in order to separate the skin from the fat. Using a ‘massage’ motion continue to push your way through to eventually remove the skin entirely. Sit the ham with the presentation side facing up. Score the fat through to the flesh in diagonal lines approx. 3-4 cm’s apart, repeat the process in the opposite direction to create diamonds on the ham. Place a cardamom pod and a clove alternately into the ham at the point of each ‘diamond’ making sure to press firmly so they will stay put throughout the cooking process. Place the ham in a large deep roasting tray and add a 1 cup of water. Cover the tray completely with foil and pinch the foil to the edges. Place in the oven for 2-3 hrs or until you think the ham is warm in the middle. To check you can insert a small knife or metal skewer into the ham as far as the bone in the thickest part of the leg. Leave it there for 10 sec, remove and test the temperature of the skewer by placing it lightly on your lower lip or on the back of your hand. When you are satisfied it is warm enough, smear the top of the ham entirely with the ham glaze, raise the oven temperature to 200°C and return it uncovered to the oven for approx 20mins until golden brown.

To Serve:

Place on a ham stand and wrap the knuckle with flax strips and rosemary sprigs.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

Braised Beef Shin

 

Shopping List:

800g -1kg beef shin
Rice bran oil for frying
1 large carrot, peeled and cut diagonally
about 2cms thick
1 large onion, sliced from tip to root
2 sticks of celery, cut diagonally about 2cms thick
2 cloves garlic, minced
1 1⁄2 cups fl our, seasoned well with salt and pepper
1 tbsp tomato paste
1 cup dry red wine
500ml good quality beef stock
(do not use powder or cubed)
1 sprig of rosemary
4 sprigs of thyme

Method:

• Pre-heat your oven to 175°C(350F).
• Heat 2 tablespoons of the oil in a heavy bottom frying pan, add the carrots,
onions and celery and cook on a medium high heat for 3-4 minutes.
• Add 2 of the minced garlic cloves and continue cooking until the onions are
golden brown, remove from the heat and transfer to a large casserole dish.
• Coat the Beef with the seasoned flour, heat 2 more tablespoons of oil in the
frying pan until well hot and add the beef to the pan. Brown well on all sides.
• When the beef has good colour, carefully pack them on top of the vegetables.
• In the same frying pan, drain all the fat, add the wine and reduce by half.
• Add the beef stock, tomato puree, rosemary, thyme and  bay leaf, bring the
whole lot up to the boil and pour over the beef.
• Cover casserole dish and the oven for about 1 1⁄2-2 hours or until meat is
‘melting’ tender.
 

To Serve:

Serve with Aubergine caviar (or Malidjano) and peppered sweet potato.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

Confit Rabbit Leg with Five Spice
and Beetroot Puree

 

Shopping List:

For the rabbit:
4 rabbit legs
2 bay leaves and 2 thyme sprigs
4 cloves garlic, peeled
8 peppercorns
50ml red wine
450g melted duck fat
2 tsp five spice
For the beetroot puree:
250g beetroot, diced
200ml apple juice
200ml apple juice
1 tablespoon white wine vinegar
100ml port

 

Method:

For the Rabbit:
• Pre heat the oven to 140 ̊C.
• Place all the ingredients except the five spice in a snug fitting oven proof dish so
the duck fat completely covers the rabbit. Cover the surface with baking paper
and tightly cover the dish with foil. Place in the oven for 1 1⁄2 - 2 hours or until
the meat is ‘melting’ tender. Leave to cool to room temperature. Remove the legs
from the fat and place on a cooling rack to drain.
For the Puree:
• Place all the ingredients into a pot and simmer until the liquid is reduced by
half and the beetroot is tender. Strain and reserve the liquid. Blend the beetroot
until smooth, adding back the reserved liquid as necessary to achieve the
desired consistency.
• Dust the rabbit legs lightly with five spice and gently fry, in a little of the
duck fat, on a medium heat until well coloured and warmed through.
• Serve on the beetroot puree with roast pumpkin and your favourite
green vegetables.
2 tsp five spice
For the beetroot puree;
250g beetroot, diced
200ml apple juice
200ml apple juice
1 tablespoon white wine vinegar
100ml port

To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

Scallop and White Fish Terrine
with Herb Salad and Lemon Oil

 

Shopping List:

500g white fish
4 egg whites
400ml cream
8 scallops
4 nori sheets
1⁄4 cup each of flat parsley leaves, 2cm chive batons
and dill fronds
2 spring onions, sliced finely on a diagonal
Lemon oil 
Salt and pepper

Method:

•Pre-heat your oven to 160 ̊C and boil a full jug of water for a Bain Marie.
• Place the fish into a food processor with the egg whites, season with 1 1⁄2 tsp salt
and blend to a fine paste.
• Force the fish paste through a fine sieve to remove any lumpy or sinewy bits and
return it to the processor bowl.
• Place the cream, fish paste and food processor bowl into the freezer to make
them as cold as possible without freezing (about 10 minutes).
• Lay out flat, two layers thick, a sheet of cling film large enough to line your
terrine mould (you can use a small loaf tin instead in a pinch). Coat the cling film
lightly in oil and lay it, oil side down, into the loaf tin. Press your fingers into the
corners and smooth out any creases.
• Line the bottom and long sides of the terrine with Nori, making folds so the Nori
fits snuggly into the corners and leaving enough over hang to cover the top.
• Blend the chilled cream into the fish paste in a steady thick steam on a high
speed, stopping the processor as soon as the cream is incorporated. Caution –
over mixing or letting the mixture warm up can cause it to split. Do not leave the
processor running for any longer than necessary.
• Roughly chop the scallops, fold them gently through the fish mousse and pour
the mixture into the lined terrine. Fold the overhanging Nori over the top of the
mousse and cover with the over hanging cling fi lm. Cover the terrine with foil
or a tight fitting lid, place in a Bain Marie and cook for 15 – 20 mins or until the
mousse is cooked through and firm to the touch. Remove from the Bain Marie
and leave to cool and refridgerate.
• Combine the herbs and spring onions. Serve thick slices of the terrine topped
with the herb salad and drizzle with lemon oil.

To Serve:

This dish can serve six people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

French Apple Tart with Marmalade
with Toasted Almonds and Custard

 

Shopping List:

1 sheet puff  pastry, roughly 30cm in diameter
and 1⁄2 cm thick
2 tablespoons marmalade
1⁄2 cup slivered almonds, toasted
2 green apples, peeled, cored, halved and sliced thinly
2 tablespoons melted butter
2-3 tablespoon white sugar

Method:

• Pre heat the oven to 200 ̊C.
• Lay the pastry on a baking tray lined with baking paper.
• Spread the marmalade out into a 20cm circle in the centre of the 30cm roughly
circle shaped pastry.
• Sprinkle the marmalade with the almonds and fan out the apples on top.
• Turn up the extra pastry onto the apples (as far as it will go), pleating and
crimping heavily with your fingers as you go.
• Brush the entire top, pastry and apples with the butter and sprinkle liberally
with sugar.
• Place in the oven for 20 minutes or until the apples are tender and the tart is a
deep golden caramel colour.
• Serve with custard or whipped cream.
2 tablespoons melted butter
2-3 tablespoon white sugar

To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 
 

Seared Tuna Salad with Caramelized
Onions and Round Beans

 

Shopping List:

Salt and pepper

• Luglio extra virgin olive oil
• 4 large new season agria potatoes cut into wedges
• 2 red onions cut into wedges
• 2T sugar
• Balsamic vinegar
• 4 garlic cloves roughly chopped
• 1x 250g pack of new season round beans ends cut off
• 250g pitted and chopped olives
• 1 packet campari vine tomatoes cut into quarters

For the dressing:

• Salt and pepper
• 1T capers chopped
• 2 lemons zested and juiced
• 1 bunch of parsley chopped
• 1 clove crushed garlic
• 1⁄2 cup Luglio extra virgin olive oil

Method:

• Mix all dressing ingredients together and set aside
• Boil the potatoes wedges in the salted water until tender
• Sprinkle sugar, balsamic, olive oil, salt, pepper and garlic on your onion wedges
• Put the onion mixture in the roasting tray and cook for 10 min
•  Add your beans, olives and tomatoes to the caramelized onions, season and
cook for a further 10 min.
• While the veggies are cooking away season and oil your tuna fillets
• Place one tuna fillet (or two if there is enough room) on your very hot pan
• Resist turning it over for 2 min
• Repeat on all sides

To Serve:

• Mix the hot potatoes with the cooked veggies
• Place a big scoop on each plate
• Cut your tuna into thin slices
• Place it on salad and drizzle with your dressing
• Feast!

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

Buffalo Mozzarella with Soft Polenta & Porcini, with Butter Sage and Pancetta

 

Shopping List:

• 4 bocconcini of buffalo mozzarella
• 1 packet of dry porcini mushrooms
• 200g fine polenta flour
• 25g dry porcini mushrooms
• 1 cup of milk
• 1 sprig of fresh sage
• 100g pancetta thickly sliced
• 100g butter
• 100g Parmigiano Reggiano grated

Method:

• Soak the porcini in 1 cup of hot water and set aside for 20 min.
• Bring 400ml. of water to simmering and add the milk, half of the butter and a pinch of salt.
• Pour the polenta flour whisking and lower the heat. You need to reach the right consistency for that you may need to add some more polenta.
• Squeeze the porcini mushrooms and chop them finely, add a bit of the water of the porcini and simmer for at least 1/2 hour.
• Season the polenta with pepper and some grated Parmigiano cheese.
• Cut the pancetta in strips and place it in a pan with the rest of the butter and the sage and fry it lightly.
• Pour the polenta on a plate, with you hands rip the bocconcini of mozzarella in half and place it in the centre of the hot polenta then pour the fry pancetta butter and sage on top sprinkle with some more grated Parmigiano and buon appetito.

To Serve:

This dish can serve six people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

Cannelloni with Mushroom
and Almond Stuffing

 

Shopping List:

1 box Colavita cannelloni
Salt
Pepper
Olive oil
For the stuffing:
400g Portobello mushrooms sliced
3 cloves garlic crushed
1 pinch dried chilli flakes
150g toasted almonds chopped
150g Pecorino Romano grated
For the sauce:
2 cans chopped tomatoes
1T balsamic vinegar
1T sugar
50g ricotta
3 cloves garlic roughly chopped
1 red onion finely chopped
4 sprigs of thyme leaves
1⁄4c olive oil
100g pecorino Romano grated

Method:

For the stuffed cannelloni:
• Fry the mushrooms season and add garlic, chilli.
• Cook until 1⁄2 its original size.
• Reserve any excess juice from the mushrooms.
• Mix the pecorino and almonds into the mixture.
• Stuff  the cannelloni in a baking dish.
• Put any excess stuffing with the juice reserved earlier.
For the tomato sauce:
• Fry the onions until transparent.
• Season then add the garlic, thyme and the reserved mushroom mix.
• Cook until dry and mulchy.
• Add the tomatoes, balsamic, sugar, olive oil and ricotta. Reduce by 1⁄4.
• Pour the sauce over cannelloni.
• Sprinkle pecorino over the cannelloni.
• Bake for 40 min in the oven.

To Serve:

Although delicious this dish would be lonely without a light salad and a Cabernet
Sauvignon.
Not a drinker?? Try Admore’s Berry Iced Tea, with elder berry and vanilla, it will wash
down every bite with delight.100g pecorino Romano grated.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

Milanese Style Duck Stew

 

Shopping List:

Salt
Pepper
Olive oil
1 whole duck
1 150g piece of Finocchiona salami cut into chunks
40g butter
1 large carrot sliced
1 large onion sliced
1 large celery stalk sliced
150g Savoy cabbage washed and shredded
1c red wine
1 clove crushed garlic
1T parsley minced
1T ground nutmeg

Method:

Portion your duck into 6 pieces with bones left  in.
You can ask the butcher to do this part for you when you pick up the duck... but if
you’d like to get involved then follow these instructions:
• Chop the legs off  with the thighs attached.
•  Cut through the back of the bird on both sides of the spine portion into four
even pieces.
• Use the joint area to cut through.
• Brown the duck pieces in a very hot pot and set aside.
• Cook the onions, salami, butter and nutmeg in the pot.
• Return the duck pieces to the pot and add garlic and wine.
• Cook until the liquid has evaporated.
•   Add the vegetables and pour water until everything is just covered.
•  Cook at a medium heat with the lid on for an hour and half or until the meat
is tender and almost coming off  the bone.

To Serve:

Put a generous serving of the stew in each bowl and sprinkle with parsley. Serve with
hot crusty or rye bread and pair with a spicy Shiraz or try Bickford’s Sarsaparilla.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

Pizza 101

 

Shopping List:

Salt
Pepper
Olive oil
For the base:
330ml warm water
400g of flour
1t  salt
1T dried yeast
1T olive oil
For the sauce:
2 cans chopped tomatoes
1T balsamic vinegar
1T sugar
4 cloves garlic roughly chopped
1 red onion fi nely chopped
4T wild Sicilian oregano
1⁄4c olive oil

Method:

For the base:
• Mix yeast and water in a bowl set aside until frothy.
• Sift  the flour and salt into another large bowl.
•  Make a hole in the middle of the flour and add your wet ingredients, mix with a wooden spoon.
•  Flour a board and your hands and knead for around 5min or until the dough is smooth and not so sticky.
•  Lightly oil a bowl and let your dough rise in it for half an hour, the dough should rise to about twice the size.
•  Divide the dough into two equal parts and roll the dough into 25cm pizza bases.
For the tomato sauce:
•  Fry the onions until transparent.
•  Season then add the garlic and Sicilian oregano and cook until lightly coloured.
•  Add the tomatoes, balsamic, sugar and olive oil. Cook until the mixture is thick
with not much liquid when stirred.
Toppings:
Borsotto salami, grilled artichokes and buff alo mozzarella.
Prosciutto and talleggio.
Rocket, artichokes, pecorino and buff alo mozzarella.
Calabrese salami, chilli olives and buff alo mozzarella.
To assemble:
When adding toppings try to get one ingredient on the base before the sauce.
Add the rest of your toppings over the sauce, cover in cheese and cook in the oven until golden brown.

To Serve:

This dish can serve five-six people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

Pumpkin Prosciutto and Thyme Risotto

 

Shopping List

300g Carnaroli or Arborio Rice
1 onion finely chopped
200g Pumpkin cut in cubes
200g Prosciutto cut in cubes
1 glass white wine
2 litres vegatables stock
50g butter
100g grated Parmigano Reggiano
20g thyme

Method:

• In a large pot fry the onion with the prosciutto for 5 minutes.
• Add the pumpkin and cook for further 5 minutes.
• Add the risotto rice and add the wine and stir, then start to add the simmering stock.
Keep adding stock to the risotto and also keep stirring. Test the consistency of rice. Make sure the rice is nice and soft and not to dry, needs to be at a nice soft consistency almost soupy.
• When rice is cooked, add Parmigiano Reggiano butter and the thyme and whisk vigorously.
• Season with salt and pepper and  serve it soft and smooth with more grated Parmigiano on top.

To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

 

 

Rosemary Rump of Lamb with Sicilian Caponata

 

Shopping List:

4 Fresh lamb rump caps off
50g Olive tapenade with 2 table spoon of water to make it a it runnier
1 large eggplant

1/2 onions roughly chopped

1 celery stick cubed and blanched for 5 minutes
50g green olives stoned
3 Riped vine tomatoes
10g pine nuts
10 capers
10g sultana
White wine vinegar
Extra virgin olive oil
Sugar salt

 

Method:

• Pre salt the eggplant chopped in cubes and let them drain a bit of their water.
• Pat them dry and saute the eggplants in hot extra virgin olive oil preferably in a skillet over medium-high heat for 10minutes or until tender and slighty brown. Remove eggplant, and set aside.
• Saute the chopped onions in olive oil over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally. Stir in olives, caper and pine nuts and sultanas. Add the eggplant.
• Stir wine vinegar, sugar salt, and pepper into eggplant mixtures. Cover and place the pan in the oven for 15minutes  at 180 degrees.
• In a oven proof pan sear the lamb rumps nicely coated with salt and pepper 3 minutes each side at high heat.
Place the rumps in the oven for ten minutes at 200 degrees.
Pull them out and let them rest for five minutes then spoon the Caponata in the centre of a plate, place the rump over it and drizzle with the runny tapenade.

To Serve:

This dish can serve four people.

Download Full Recipe Here

Click here

to go to the Nosh Food Market website.