by Michael Hatcher | Jul 12, 2021 | Guest Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Persimmon Almond and Bundt Cake Warren Mendes Ingredients: Serves: 10 400-500g weight of ripe persimmon 1/2 cup honey 1 ¼ cup caster sugar 250g unsalted butter, melted and cooled 4 XL eggs, at room temp 1 tsp apple cider vinegar 1 tbsp extra virgin olive oil 2 tbsp...
by Michael Hatcher | Jul 12, 2021 | Mike Reid Recipes, Recipes, Savoury Recipes, Season 6
Whole Roasted Broccoli Mike Reid Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 1 whole broccoli 6 garlic cloves, grated, mixed with a little oil 1 bunch fresh thyme, leaves and stalks separated 100g butter, diced Pinch freshly grated...
by Michael Hatcher | Jul 12, 2021 | Chicken Recipes, Matt Sinclair Recipes, Recipes, Savoury Recipes, Season 6
Chicken and Corn Egg Drop Soup Matt Sinclair Ingredients: Serves: 4 2 Tbsp oil 1 red shallot, finely diced 4cm piece ginger, grated 2 cups corn kernels, roughly chopped 100ml Shaoxing wine 1.5 litres chicken stock 2 Tbsp corn flour 2 tsp light soy sauce 150g deboned...
by Michael Hatcher | Jul 9, 2021 | Matt Sinclair Recipes, Recipes, Savoury Recipes, Season 6
Pickled Green Tomatoes Matt Sinclair Ingredients: 2kg green tomatoes, cut into 5mm slices 200g salt 200ml white wine vinegar 1 Tbsp dried oregano 2-3 garlic cloves, sliced 1 long red chilli, chopped Extra Virgin Olive Oil Method: Place the green tomatoes in a plastic...
by Michael Hatcher | Jul 9, 2021 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 6, Vegetarian Recipes
Tuscan Panzanella Salad Laura Sharrad Ingredients: 1kg assorted heirloom tomatoes, red yellow and green 1 clove garlic ½ bunch basil leaves, picked ½ loaf stale ciabatta bread, torn Extra virgin olive oil Aged italian balsamic vinegar Sea salt flakes Black pepper...
by Michael Hatcher | Jul 9, 2021 | Guest Recipes, Lamb Recipes, Recipes, Savoury Recipes, Season 6
BBQ Lamb Cutlets with a Cannellini Bean, Tarragon and Pea Cress Salad Tobie Puttock Ingredients: Serves: 4 12 lamb cutlets Small handful freshly picked rosemary 1 ½ cups drained cannellini beans (tinned are fine) ¼ cup freshly picked tarragon ½ cup flat leaf parsley,...
