by Michael Hatcher | May 22, 2020 | Ben O’Donoghue Recipes, Pork Recipes, Recipes, Savoury Recipes, Season 5
Crispy Pork Salad Ben O'Donoghue Ingredients: 1kg Pork belly all bones removed Light soy sauce 1 tbsp Coconut oil 1lt vegetable oil ¼ cup Fried shallots (available for Asian stores) Sliced fresh red chilies Caramel 100gm Palm sugar 50ml Fish sauce 50ml Oyster sauce...
by Michael Hatcher | May 21, 2020 | Chicken Recipes, Guest Recipes, Recipes, Savoury Recipes, Season 5
Stir Fried Chicken Fillets with Mushrooms Chef Leslie Chan Ingredients: 180g Chicken thigh (sliced) 70g Abalone mushrooms (sliced) 40g Marmoreal mushrooms (sliced) 6-8 pcs Porcini mushrooms (soaked, drained and sliced) 30g Chinese celery (sliced) 1⁄4 pc Red capsicum...
by Michael Hatcher | May 20, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
Vodka Cured Ocean Trout Ben O'Donoghue Ingredients: Serves 4 500gm of thick ocean trout fillet (all the same thickness) 1 cup of soft brown sugar 1 cup of salt flakes (Murray river or similar) 50mls of vodka 1 vanilla pod 100gm golden shallots finely diced ½ lemon...
by Michael Hatcher | May 20, 2020 | Ben O’Donoghue Recipes, Recipes, Season 5, Sweet Recipes, Vegetarian Recipes
Peach Clafoutis Ben O'Donoghue Ingredients: 3 Peaches cut in half 2 tbsp Vanilla sugar (or plain caster if you don’t have vanilla sugar) 1 cup milk 3 eggs 2 tbsp butter melted ½ cup flour Crème friache to serve Method: Preheat the oven to 180 degrees Cut you peaches...
by Michael Hatcher | May 19, 2020 | Ben O’Donoghue Recipes, Recipes, Savoury Recipes, Season 5, Vegetarian Recipes
Cauliflower Soup Ben O'Donoghue Ingredients: Serves 4 1 cauliflower cut into florets 2-3 garlic cloves 500ml cream Chicken stock or vegetable stock 1 large onion halved and sliced 50gm butter or 2tbsp olive oil 4 slices of sourdough bread or similar 100g cheddar...
by Michael Hatcher | May 19, 2020 | Ben O’Donoghue Recipes, Pork Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 5
BBQ Morton Bay Bug Skewers Ben O'Donoghue Ingredients: 8 Moreton Bay bugs 200g thinly sliced dried pancetta 8 bay leaves 4 ripe figs, halved 2 tablespoons olive oil Juice of 1 lemon Method: Prepare your barbecue for direct grilling over a high heat. Prepare the bugs...
