Dreaming about this rose meringue Mess . @barakaau seasonal fruits,whipped cream , rose meringue and ground pistachios.#janecollinsfoodstylist #sizzleandswirl #food #f52grams #foodblog #foodporn #foodstylist #feedyoursoul#foodforfoodies #insta #instafood #instagramhub #onthetable #ozharvest #nomnom #noBSfood

Currently at Bungan @jaydamt this is for you bacon and eggs in a soft roll with rocket, spinach, BBQ sauce, and Parmesan cheese #janecollinsfoodstylist #sizzleandswirl #sunday #breakfast#yum #yumyum #food #f52grams #feedfeed #foodblog #foodporn #foodblooger #foodstylist #insta #instafood #eggs#bacon#vsco

This braised lamb shoulder with roasted potatoes , jus, micro herbs and pickle @barakaau 56 Harris street Pyrmont styling by me#janecollinsfoodstylist #sizzleandswirl #food #f52grams #feedfeed #foodblog #foodporn #foodblooger #foodstylist #foodblogging #foodphotography #foodrevolution #middleeasternfood #yumyum #instafood #insta

Roasted carrots and parsnips with maple dressing

Roasting is the best way
to extract all the sweetness from a winter veg,
and who doesn’t like roasted vegetables? Ditch the potatoes on this one and try some roasted roots….Drizzle with extra
virgin olive oil and add a kicker of maple syrup, and you are sweet !Serve them with my #roast chicken
with tarragon butter.

Not a parsnip fan use a Swede, or turnip, they will love this flavour combo.

Roasted carrots and parsnips
with maple dressing

Serves 4 prep time 10 minutes cooking time 40

1 bunch Dutch carrots, peeled and trimmed, halved lengthways if thick

3 large parsnips, peeled and quartered (so they
are pretty much the same thickness as the carrots)

1 whole head garlic, cut in half

2 Tbsps extra virgin olive oil

½ cup maple syrup

 1 Preheat oven to 180c or 160c fan forced. Place
carrots and parsnips in a tray and drizzle with olive oil. Season with sea salt
& pepper. Toss to combine. Roast with 35-40 minutes, tossing half way
through till golden brown and tender.

2 Remove from oven and drizzle with maple syrup
while they are still hot. Toss to combine in the cooking juices. Serve with # roast chicken with tarragon butter.

Roast chicken with tarragon butter

This is really simple yet really impressive,tying the chicken breasts up with string, keeps the butter inside and makes the breast tender and full of flavour.

If there is no tarragon available its also tasty with a sprig of rosemary, or any other of your favourite herbs  try “ hard tough herbs “ such as oregano or thyme leaves. Be careful not to use too much as they can taste a bit “soapy”, if you are heavy handed.

chicken with tarragon butter

Prep time 20 minutes cooking time 25

50g butter,

2 cloves
garlic, crushed

5 Tarragon sprigs, 1 sprig chopped

1 tsp dried chilli, chopped

4 x chicken breasts, skin on with wing tip

2 Tbsps extra virgin olive oil

 2 lemons, halved

1 Preheat
oven to 180c -160 c fan forced.  Combine
butter with garlic, chopped tarragon, and chilli. Push a small amount under the
skin of each chicken breast.Lay a small sprig of tarragon on the top of
each breast and tie with cooking twine to secure.

2 Heat oil an
oven proof frypan till medium high heat and sear chicken pieces, for 5 minutes
each side, till golden.  Add lemons and sear, cut side down for a couple of minutes till brown.Cook in oven for 18-20 minutes till golden brown and
cooked through.  Remove from oven and
cover with foil. Allow to rest for 10 minutes. Remove string and slice. Serve
with roasted carrots and parsnips. 

pea & potato soup  with loaded feta toast

When the winter chills set in and you need an easy simple tasty soup, this one fits the bill. bung it all in a saucepan and let  it simmer away till the potatoes are tender, drop in some peas and give it a blitz. 

Serve it with some soy & linseed bread all toasted and golden and load it up with some creamy feta cheese, drizzle with some extra virgin olive oil and you are ready to dive in, for you meat lovers you could also add some crispy bacon or chorizo sausage on top ! 

Pea and potato soup
with loaded feta toast

time 10 minutes Cooking time 20 minutes

Serves  6

Tbsp olive oil

x onion, chopped

garlic clove, crushed

medium potatoes, peeled, chopped

stick rosemary

cups frozen peas

Tbsp extra virgin olive oil to serve

fetta, crumbled

and linseed bread, sliced

1.   Heat oil in a large
saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and
stir for 1 minute.

2.   Add potatoes,
rosemary and  1.5 litres of water.( or
you could use chicken stock or vegetable stock if you liked ) Bring to the
boil. Reduce heat; simmer for 10-12 minutes till potatoes are tender.

3.   Add peas and cook for
5 minutes till peas are tender and bright green. Remove rosemary stick and
puree soup with a hand blender or in a food processor till smooth and thick. Season
with salt & pepper, drizzle with extra virgin olive oil and a little crumbled
feta to serve.  Toast bread and top with
remaining  feta, serve with soup.