salmon sticks with miso dressing

These little salmon bites are a great way to
get your taste buds flying.  Pass these
around as an appetiser, or thread more cubes onto larger sticks, add rice and
steamed green beans for a lunch or dinner.

Shichini togarashi is a common
Japanese spice containing seven ingredients.  A typical blend may contain: coarsely
ground red chilli pepper, ground sanshō, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, nori… Its great on eggs, or to
spice up vegetables.

Use oil that it not going to flavour the fish
as we have a few strong flavours going on in this dish.

 Make up some of this miso dressing. It will keep in the fridge in an airtight container for up to 2 weeks. It is also fabulous on steamed
vegetables, with steamed rice or with a piece of pan fried white fish.

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Salmon sticks with miso dressings

Serves 4 prep time 10 mins cooking time 5-6 minutes

500g salmon fillet, skin off

8  Small cocktail sticks

1 Tbsp grape seed oil ( or any  other vegetable oil )

1 tsp Japanese Shichimi  Togarashi

Miso dressing

1 Tbsp white miso paste

3 Tbsp water

2 Tbsp  rice wine vinegar or white
vinegar

3 or 4 drops sesame oil

1 tsp caster sugar

 

1 Cut the salmon into the same size
cubes, its better for cooking and threading onto the sticks, they cook evenly
and nothing “catches on the pan” Thread three or so pieces onto the sticks.

2 Preheat oil in a large non stick frypan
to medium high heat. Cook sticks for 1-2 minutes turning to cook all over. Remove
from pan. Sprinkle with shichimi togarashi and serve with dressing.

3 To make the dressing – combine all
ingredients in a bowl, whisk to combine.

yoghurt cake with caramel strawberries

I love caramel….. its  hands down one of my favourite flavours. So I came up
with a cake that incorporates yoghurt into the batter which gives it an almost
pudding like texture and puddings and caramel,hello! They are made for each other.
I used brown sugar instead of caster sugar which only enhanced the caramel
story…. The result was a beautifully light textured cake/ pudding which when
paired with that icing I am in heaven!

 The walnut coated strawberry toffees are easy and give a
super crunch!

·To make the walnut coated strawberries, heat 1
cup caster sugar with ¼ cup water over medium high heat. Bring to the boil,
reduce heat to low and simmer for 4-5 minutes till golden brown. Remove from
heat before it gets too golden, as the sugar will continue to cook. Place 1 cup
finely chopped walnut onto a board, and dip strawberries halfway  into the toffee,(  best to use strawberries with a stem so you
don’t burn your fingers in the toffee, OR gently ease a fork into the top and
use  to dip half the strawberry into
toffee, work quickly , and coat the strawberries into walnuts. Serve with
cake.  

Strawberry
& rhubarb cake with caramel icing

Serves 8
prep time 10 minutes cooking time 35-40 minutes

 

125g butter,
softened

¾ cup brown
sugar

2 eggs

¾ cup  wild strawberry & rhubarb yoghurt

1 ½ cups
self raising flour, sifted

Walnut
coated toffee strawberries to serve

Caramel icing

100g butter

½ cup brown sugar

¼ thickened
cream

1 ½ cups icing sugar

 

 

 

1 Preheat
oven to 180c or 160 fan forced, spray a  22 cm ring cake tin with cooking oil spray.

2 With electric beaters beat butter and sugar for 4-5 minutes till light and creamy.  Add eggs, one at a time, beating well
after each addition. Spoon in strawberry & rhubarb yoghurt . Add flour and beat till combined. Spoon into prepared
tin and bake for 35-40 minutes till golden.
Allow to cool on a wire rack.

3 In a small
saucepan combine the butter and sugar, stir over medium heat for 5-6 minutes till
sugar has dissolved, stir in cream and removed from heat. Sift in icing sugar
and stir till combine.  Spread onto
cooled cake. Serve with walnut coated toffee strawberries.

Prosciutto Pizza

I Love the chilli oil component to this pizza. If  you are not a chilli fan, simply leave out the step.

To make the chilli oil , just chop  a variety of chillies  really fine and put them into a jar with a tight lid, top up with extra  virgin
olive, this should last in the fridge for a few weeks, but bring to room
temperature to drizzle-  use in curies,soups, top roast chicken and bake-  any
where you would normally used fresh chillies for-  they last a little longer all chopped up and all the hard work has been done for you.If you cant get your hands on mache leaves-which are little micro herbs,  use some
baby basil leaves, or tear up a few basil or parsley leaves.

The pizza base in the recipe so easy, you just mix it all together, its takes a bit to prove, but if your in a hurry pop it somewhere warm and it should rise quickly for you.

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 recipe and styling Sydney food stylist  Jane Collins 

photography by Sydney photographer Omid.

Makes 4 pizzas

prep time 10 min plus 1 hr to
prove

Cooking time 25 minutes

1 x 7g sachet yeast

1 tsp caster sugar

½-¾ cup warm water

2 Tbsp olive oil

1 tsp salt

2  ½ cups plain flour, plus extra for rolling

200g Mozzarella cheese, sliced

¼ cup olives, Kalamata

100g prosciutto, thinly sliced

macache leaves to serve.

Chilli oil to serve – optional

Tomato sauce

1 kg tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Combine water, yeast, sugar and salt in a jug. Place flour into a large bowl and make a well in the centre. Pour in enough water to make soft dough. Knead for 4-5
minutes till smooth and elastic. Set aside for 45 mins -1 hour till dough has
doubled in size.

2 Meanwhile while the dough is proving make the tomato sauce  by plunging the tomatoes into boiling water for 1-2 minutes till skin has split. Peel skin and discard the seeds. This is easiest done by cutting into quarters and slicing out the wedges of membrane and seeds, chop finely and set aside.

3 Heat a small saucepan to medium high heat and add 1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

4 Preheat oven to 220c or 200c fan forced.  Lightly dust a clean work surface with flour, divide dough into 4 pieces and roll out till 5 mm thick. Place on a pizza tray with a little flour dusted over.Spread with a little tomato concasse, mozzarella,
and olives. Cook, for 10-15 minutes till golden and puffed.Top with Mache leaves and fresh prosciutto and a drizzle of chilli Olive oil.

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Chocolate Berry Pavlova

My mum is the pavlova queen in our family, pavlova
with cream, strawberries and passion
fruit ) were always on the entertaining menu for our gatherings. The
trick she gave me was to pile the mixture up really high… I mean as high as you
without it falling over. WHY? Because mum loves the marshmallow in the centre
of the pav, and this trick ensures you get loads of mallow. It also means that
it will crack, and it will flop, BUT  this time we just cover that up with cream, cherries
and blueberries and this version even has some melted chocolate on it.

Serves 8-10 prep time 10 minutes cooking time 1- 1
¼ hours

6 egg whites

1 ½ cups caster sugar

1 Tbsp corn flour

1 Tbsp malt vinegar or white vinegar

1 tsp good quality vanilla extract or scraped beans
from 1 pod

250g frozen cherries and blueberries, thawed  

600ml thickened cream

150g dark chocolate, melted, cooled

 

1 Preheat oven to 180c, or 160c fan. Line a circular
tray (the pizza trays with the holes in the base are really good for this) with
baking paper.

2 In a large bowl beat egg whites with an electric
beater for 4-5 minutes on medium speed till soft peaks form. Gradually add the
caster sugar and beat on high speed scraping down the sides between additions,
beating till thick and glossy. With a large metal spoon fold in corn flour, vinegar
and vanilla. Stir till combined.

3 Pile the meringue really high in the centre of
the prepared tray with a diameter of about 12-15 cm. Reduce the oven
temperature to 120c, or 100c fan forced. And bake for 1 hour- 1 ¼ hours, till
the meringue is crisp and slightly coloured. Turn off oven and leave door ajar.
Cool completely in the oven.

4 In a small saucepan combine cherries and
blueberries with sugar and cook for 8-10 minutes over medium heat till slightly
thickened. Cool completely. With electric beaters, beat cream on medium speed till
thick.

5 Spread pavlova with cream, swirl over chocolate,
top with cooled berries and some of the syrup.

Son in law eggs

These yummy soft boiled eggs are a mixture of sweet and salty , but  toss in some fresh herbs and they become a complete meal  The roasted peanuts give a huge crunch and top off the flavours. This dish takes a little
time to perfect, but once you have the hang of it, it will become something
that you cook all the time.The best eggs to use are fresh ones, I luckily have access to  farm fresh eggs, and these are perfect for this cooking process. They peel easy when there are fresh. The  amazing palm sugar sauce can be used on chicken, pork and even as a condiment to steamed fish, make a batch and it will keep for  a week or so in the fridge. 

Son in law eggs

Serves 4-6

Prep time 15 mins

Cooking time 10 minutes

6 eggs

200g palm sugar

1 long red chilli,
deserved and thinly sliced, plus extra rounds to serve

1 x 5 cm piece of ginger, julienned

1 Tbsp fish sauce

2 limes, juiced, plus extra cheeks to serve 

2 cups Vegetable oil for
frying

4 garlic cloves, peeled,
and sliced very thin

4 eshallots, peeled and
sliced very thin

2 green shallots, sliced
very thin

Coriander and mint sprigs
to serve

½ cup roasted peanuts,
chopped to serve  

 

1 Place eggs into a medium
saucepan and cover with cold water . Bring to the boil, reduce heat and simmer
for 3 minutes and immediately drain and plunge eggs into icy cold water.Allow to cool, peel. Eggs
will be very soft so take care or they will break. Lay on a piece of paper
towel, so they dry.

2 Meanwhile heat palm
sugar in a small saucepan with chilli and ginger. Remove from heat and add fish
sauce and lime juice. This sauce should taste sweet but have a salty undertone, add more fish sauce if necessary. Set aside.

3 Heat oil in a deep
saucepan over medium high heat till a piece of bread turns golden in the first 20 seconds. Fry garlic slices for a minute or so and scoop
out of the oil when golden. Fry eshallot for a minute or so and scoop out of
the oil. Drain both on paper towel.

4 Fry eggs for 30 seconds
-1 minute a couple at a time till golden brown. Cut open and place on plates.  Drizzle with sauce, shallots, fresh
chilli, crispy eshallot and garlic slices, coriander, and mint. Drizzle with
extra lime juice and top with roasted peanuts.