by Michael Hatcher | Aug 11, 2021 | Matt Sinclair Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 6
Lo Mai Gai Matt Sinclair Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4-6 200gm Glutinous rice, soaked overnight, or minimum 3 hours 1 Tbsp vegetable oil 500gm Pork mince 1 tin red curry paste (Maesri brand) 2tsp Caster...
by Michael Hatcher | Aug 10, 2021 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Peanut Nah Jim Prawn Salad and Peanut Brittle Kay-Lene Tan & Adam D'Sylva Ingredients: Peanut-Sesame Brittle 30g Water 500g Sucrose 60g White vinegar 60g White sesame seeds 560g Peanuts Peanut Nam Jim 200g cooked prawns 2 long green chillies, roughly chopped 2 garlic...
by Michael Hatcher | Aug 10, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Broccoli and Paneer Curry Mike Reid Watch the full recipe below Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 1 tbsp ghee, for frying 800g broccoli, cut into florets 225g paneer, cut into 2cm cubes 1 onion, thinly sliced 4cm ginger,...
by Michael Hatcher | Aug 10, 2021 | Matt Sinclair Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Gourmet Tomato and Buratta Salad with Homemade Balsamic Reduction Matt Sinclair Ingredients: Serves: 2 4 Heirloom tomatoes (assorted colours), thickly sliced 1-2 balls burrata ½ red onion, thinly sliced 20 basil leaves 1-2 Tbsp Extra Virgin Olive Oil Sea salt Cracked...
by Michael Hatcher | Aug 9, 2021 | Matt Sinclair Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 6
Miso and Honey Garlic King Prawns Matt Sinclair Ingredients: Serves: 4 3 tsp cornflour 1 tsp soy sauce 1 egg white, lightly beaten 1 tsp sesame oil 16 King prawns, peeled, deveined and butterflied Oil for deep frying 2 Tbsp toasted sesame seeds 2 Tbsp chives, chopped...
by Michael Hatcher | Aug 9, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Zucchini, Zucchini, Zucchini Mike Reid Ingredients: Yellow Puree: 200g Yellow zucchini 75g Butter Water Salt Fermented Zucchini: 1 Zucchini, yellow 200ml Whey 50g Horseradish fresh (5g if from a jar) 2 Garlic cloves, miced 3g Fine salt Stuffed Zucchini Flower: 1...
