by Michael Hatcher | Jun 9, 2021 | Guest Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Pad Med Mamuang Tempeh Chef Mod Watch the full recipe below Ingredients: Recipe brought to you with the help of our friends at Asian Inspirations 2 cup Tempeh (diced in 1.5 cm) 1⁄2 cup Plain flour (for dust the tempeh) 1⁄4 cup Red capsicum (2 cm diced) 1⁄4 cup Green...
by Michael Hatcher | Jun 9, 2021 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Gnocchi with Pesto Laura Sharrad Ingredients: 1kg royal blue potatoes, boiled and mashed 250g 00 flour Salt Pesto: 200g picked basil leaves 80g pine nuts 50g grated parmigiano reggiano 250ml extra virgin olive oil 2 garlic cloves Sea salt flakes Freshly cracked black...
by Michael Hatcher | Jun 8, 2021 | Mike Reid Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Yuzu and Miso Tart Mike Reid Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method:...
by Michael Hatcher | Jun 8, 2021 | Matt Sinclair Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Potato and Celeriac Gratin Matt Sinclair Ingredients: Serves: 4-6 40g butter 40g plain flour 400g milk 100g tasty cheese 1 tsp fresh cracked pepper Sea salt Bulb celeriac, peeled, shaved as thinly as possible 3 large waxy red potatoes, thinly sliced 2 medium brown...
by Michael Hatcher | Jun 7, 2021 | Beef Recipes, Matt Sinclair Recipes, Recipes, Savoury Recipes, Season 6
Reuban Sambos Matt Sinclair Ingredients: Makes: 4 8 large slices Rye Bread 600g shaved corned beef 6 slices Swiss cheese, halved diagonally ½ red onion, thinly sliced ½ sugarloaf cabbage, very finely shredded 1 ½ Tbsp Extra Virgin Olive Oil, plus extra 1 ½ Tbsp White...
by Michael Hatcher | Jun 7, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Deep Fried Brussel Sprouts with Parmesan Custard Mike Reid Ingredients: 500g Brussel sprouts 200ml Thick cream 100g Aged cheddar 150g parmesan, coarsely grated ¼ tbps freshly grated nutmeg ¼ tsp finely ground white peppercorns 6 Free range eggs Oil to fry Method:...
