by Michael Hatcher | Aug 8, 2019 | Khanh Ong Recipes, Lamb Recipes, Recipes, Savoury Recipes, Season 4
Middle Eastern Spiced Lamb San Choy Bow Khanh Ong Ingredients: Lamb San Choy Bau:250g lamb mince1⁄4 red onion finely chopped2 tbsp of parsley chopped2 tbsp mint chopped1 tsp of ground cumin1 tsp ground coriander1⁄2 tsp chili flakes1⁄4 cup of pine nuts2 tbsp...
by Michael Hatcher | Aug 8, 2019 | Elena Duggan Recipes, Gluten Free Recipes, Recipes, Savoury Recipes, Season 4
Avocado Mango Turkey Wraps Elena Duggan Ingredients: 150-200g / 1 Avocado, diced150-200g / 1 Mango, diced50-75g / ½ Red onion, finely diced50-75g / ½ Capsicum, finely diced½ bunch Coriander, leaves only1 lime, juice and zest reserved½ tsp Cayenne250g Turkey Mince25g...
by Michael Hatcher | Aug 7, 2019 | Elena Duggan Recipes, Gluten Free Recipes, Recipes, Savoury Recipes, Season 4, Vegetarian Recipes
Rocket, Pear and Parmesan Elena Duggan Ingredients: 100g Rocket250g Pear, cored, finely shaved or sliced using a mandolin75g Parmesan, shaved25g Lemon juice50g EVOO, additional if desiredBlack pepper, ground to tasteSalt, to taste Method: Toss all ingredients in large...
by Michael Hatcher | Aug 7, 2019 | Khanh Ong Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 4
Ham and Leek Quiche Khanh Ong Ingredients: 6 sheets of frozen filo pastryEVOO spray1 tbsp EVOO1 small leek, finely chopped75g shaved ham chopped2 tsp wholegrain mustard5 eggs1⁄3 cup pure cream1⁄4 cup grated parmesan2 spring onions cut on the diagonal Method: Place 1...
by Michael Hatcher | Aug 7, 2019 | Guest Recipes, Recipes, Savoury Recipes, Season 4
Duck Confit with Celeriac, Spinach and Red Wine Glaze Rob Rees Ingredients: 2 Duck Legs400- 500ml Olive OilZest of ½ LimeZest of ½ Orange1 Cinnamon Stick6 Cloves3 Star Anise2 tsp Five Spice2 Cloves Garlic1 tsp Caster SugarJuice of 1 orangeIndigenous herbs such as Sea...
by Michael Hatcher | Aug 6, 2019 | Elena Duggan Recipes, Gluten Free Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 4
Mud Crab Omelette Elena Duggan Ingredients: Crab Omelet4 tbsp Sunflower / Peanut Oil8 Large Organic Eggs, lightly beaten250g Fresh Crab Meat25g TamariOR 1kg Mud Crab, freeze for 30 mins, then boiled in water for 8-12 minutes, refresh in ice-water to, pick fleshMurray...
