SPAGHETTI WITH CLAMS
Clam Pasta - Spaghetti Alle Vongole - Delicious; whatever you want to call it, this dish is a big time hit and one you can whip out and whip up quick quick 🐚
Read MoreFiltering by Tag: SUMMER
TEQUILA KINGFISH CEVICHE
Tequila Kingfish Ceviche, inspired by the memories of travel through Central America (c. 2009)
Read MoreTANDOORI PRAWNS W/ MANGO COCONUT SALSA
This dish screams summer. It pops with flavour and freshness that you want on a warm summer day cooking on the BBQ (or in this case the outdoor teppanyaki plate!). Prawns work perfectly here but you could mix it up with large chunks or white fish, squid, baby octopus or even crab or bugs!
Read MoreRED WINE AND MAPLE FLANK W/ CHIMMI BEANS
THIS RECIPE WAS DEVELOPED FOR LAITHWAITES WINES AND OUR COW
Red Wine & Maple Flank w/ Chimi Beans
Steak + Marinade
500g Our Cow Flank Steak
1 cup Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz
1/4 cup maple syrup
2 tsp whole cumin seeds
2 cloves garlic, crushed
1 tbs sea salt
2 tbs oil
Chimi Beans
2 x cans canellini beans, rinsed and drained
1 cup parsley, finely chopped
1 cup coriander, finely chopped
2 long red chili, finely diced
1 clove garlic, finely diced
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Sea salt and pepper, to taste
Step 1. Heat up your BBQ over a medium high heat (I am using charcoal in this recipe, but perfect for a gas BBQ or even if you have a griddle pan inside). While the BBQ is heating, marinade the steak in a shallow dish covering with wine, maple, spices, sea salt and oil. Use your hands to get it mixed and coating the steak well. You can do this ahead of time, and keep in the fridge until ready to cook.
Step 2. Cook the steak to your liking, for a cut like flank I light to have it cooked medium rare, even closer to the rare side of things. Turn the steak frequently to ensure even cooking and a nice char all over (thats why you want the high heat). Remove from the BBQ and allow it to rest for 5 minutes or so.
Step 3. While the steak is resting, toss together the bean salad - simply grab a large bowl and give it all a good toss. Again, this can be made ahead of time as it will hold well.
Step 4. To serve, slice the flank steak in 1cm thick pieces and then serve to a large platter on top of a bed of the chimi beans. A great sharing dish that is the perfect addition to your summer BBQ table. Serve with a glass of the Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz, if its hot, I don't mind this wine slightly chilled.
CHICKEN PARMIGIANA
This recipe was written and developed for Woolworths.
The age old question 🍗 Parmi? Or Parma? 🙋🙅 RECIPE 👇
1 x packet Woolworths Pub Style Chicken Breast Schnitzels
1 x tin diced Italian tomatoes with onion, garlic and basil
1/2 cup grated mozzarella
1/2 cup grated parmesan
To serve
Your favourite potato salad (I have a great one on my website!)
Rocket leaves
Lemon wedge
Step 1. Preheat oven to 200C. Place chicken on a wire rack over a baking tray and bake for 15mins.
Step 2. While the chicken is cooking, prepare the tomato sauce. Add tinned tomatoes to a small saucepan and bring to a gentle simmer for 5mins. Remove from heat and using a stick blender, blend tomatoes until smooth.
Step 3. Take chicken out of the oven, remove the wire rack and place chicken directly onto baking paper. Spoon tomato sauce over chicken and top with generous serves of the cheese. Place back into the oven and bake for a further 15mins or until the cheese is melted, golden and bubbling.
Step 4. Serve hot out of the oven alongside your favourite potato salad, fresh rocket and a wedge of lemon.
MORE FAMILY CHICKEN RECIPES
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MORE FAMILY CHICKEN RECIPES 〰️
NO SMOKER BBQ RIBS
2 x racks pork ribs (prepped, membrane removed etc)
Spice Rub
4 tbs smoked paprika
2 tbs ground cumin
1 tbs ground coriander
2 tsp ground chipotle
1/2 tsp ground cayenne pepper
1 tbs garlic powder
1 tbs dried oregano
2 tbs salt
2 tbs brown sugar
Glaze
Jar of your fav bbq sauce (or make your own) *i like the Lillie’s Q sauce
2 tbs butter
Serve
Coleslaw
Fries / chips
Step 1. Preheat oven to 160C. Combine really well all the spices, I used a fork and give it a good once over or you could put it through a spice grinder or even in a blender to get it really mixed together. You just don't want lumps, especially the sugar.
Step 2. Rub down the ribs with a generous helping of the spice mix. Coat all sides well and then warp each rack separately in foil and place on oven tray. Cook for 2 hrs covered in the oven.
Step 3. Remove from oven and carefully open foil, brush over generous helping of your bbq sauce and then recover with foil and cook for a further hour.
Step 4. Final step, remove ribs from oven, open foil and brush on more bbq if needed and add butter to create nice shine. Cook uncovered for a further 30mins or until sticky and shiny. Remove from oven, allow to rest, ribs should be falling off the bone. Serve with more bbq sauce, coleslaw and chips / fries.
GREEK STYLE WRAP (THINGY)
WATCH RECIPE HERE 👇
SPICED LAMB W/ GARLIC LEMON SAUCE
RECIPE DEVELOPED FOR WOOLWORTHS
This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.
1 tbs ground cumin
1/2 tbs ground turmeric
1 tsp garlic powder
1 tsp chilli powder
1/4 cup extra virgin olive oil
4 lamb forequarter chops
1/4 bunch coriander, leaves picked
1/4 bunch mint, leaves picked
2 tsp sumac
1 lemon, cut into wedges
1/2 cup Greek-style natural yoghurt
1/4 cup hulled tahini
1 lemon, juiced
1 tbs extra virgin olive oil
1 tbs honey
2 cloves garlic, crushed
Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.
Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.
Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.
#lamb #recipe #sauce #bbq
HOW TO PEEL PRAWNS
THIS IS HOW TO PEEL PRAWNS….
PALOMA (NEW) OLD FASHIONED
RECIPE DEVELOPED FOR STARWARD WHISKY
60ml Starward Two-Fold
2 small spoons simple syrup
Grapefruit Soda
Grapefruit, half moon
Mint, sprigs
To a tall glass add ice, pour over Starward Two Fold, mix to chill, add simple syrup, mix again and then pour over grapefruit soda. Garnish with grapefruit and mint. Enjoy
CHICKEN CAESAR LAYER SALAD
MEXICAN 7 LAYER SALAD
CREAMY SUNDRIED TOMATO & PRAWN PASTA
RECIPE DEVELOPED FOR GRANT BURGE WINES
400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt
Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve
Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.
Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.
Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.
Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
Nonni's 7 Layer Salad 🥗
1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese
Step 1.) Into a large glass container place the lettuce then sprinkle the next ingredients on top in layers in the order listed, ending with the bacon.
Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.
Step 3.) Sprinkle the cheeses over the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.
Coca-Cola Pulled Pork Tacos
A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.
Prep 00:20
Cook 00:30
Serves 4
Easy
Ingredients
12 small, soft corn tortillas
2 whole corn on the cob, husk removed
Coca-Cola Pulled Pork
2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*
1 x 375ml can Coca-Cola
1/2 brown onion, diced
1 tbs smoked paprika
2 tsp ground cumin
1 tsp chilli powder
1 tbs chipotle in adobo, chopped
Apple Slaw
1 Granny Smith apple, julienned
1/4 red cabbage, finely sliced
1 cup Greek yoghurt
2 tbs finely chopped fresh parsley
2 tbs finely chopped fresh coriander
2 tbs finely chopped fresh mint
2 tbs apple cider vinegar
1 tbs olive oil
To serve
100g crumbly feta cheese
Lime wedges
Method
Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce.
Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.
Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.
Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.
Notes
* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here…
MORE TACOS HERE
GRILLED CAPSICUM W/ YOGHURT & FETA WHIP
This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour.
Prep 00:10
Cook 00:15
Serves 4-6
Easy
Ingredients
3 medium capsicums (red, yellow or orange), quartered
1/3 cup roasted walnuts, roughly chopped
3/4 cup greek yoghurt
180g persian feta
1/2 lemon, juice and zest
2 tbs olive oil
4 sprigs fresh thyme
2 sprigs fresh oregano
Small handful fresh mint leaves
Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick.
Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.
SALADS…
WHITE FISH, LEMON BUTTER SAUCE
A fast fish dish for an easy midweek dinner. Serve this with some crusty bread and a crisp white wine for simple luxury.
Prep 00:10
Cook 00:10
Serves 1-2
Super Easy
Ingredients
1 John Dory fillet or similar white fish
1 tbs plain flour
50g cold, unsalted butter
1 lemon
1/2 cup frozen peas
Method
Step 1. Blanch the peas briefly in boiling water. Drain and set aside to serve.
Step 2. Dust the fish lightly with flour and season with salt. Cook for 1-2 minutes on each side in a hot pan with olive oil. Place the fish on a warm serving plate and scatter the peas around.
Step 3. Return the pan to a low heat, add the butter to the pan. When it is just browning and beginning to foam, squeeze the lemon into the pan and swirl to emulsify. Pour the sauce straight over the fish and peas, enjoy.
MORE GREAT SEAFOOD RECIPES…
WATERMELON & BERRY HARD FIZZ PUNCH
Method
Step 1. Half-fill a 4L punch bowl with ice. Add the Hard Fizz, Vodka and raspberry cordial and stir to combine. Add the fruit and stir once more. Serve straight away.
MORE TIDY TIPPLES
PRAWN, BEAN & HERB SALAD
Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.
Prep 00:20
Cook N/A
Serves 4 (great as a side salad)
Easy
1 cup (140g) pearl couscous
150g each green beans and 150g sugar snap peas, trimmed
1/4 bunch each coriander, parsley, mint and dill plus extra to garnish
4 Tbsp olive oil
2 Tbsp red wine vinegar
16 cooked prawns, peeled
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
2 Tbsp baby capers
Method
Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.
Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.
Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.
