Friendly Beaches Recipes
Roast Vegetable and Quinoa Salad
1 tin beans, we used 4-bean mix or red beans
1 ½ cups dry quinoa grains, rinsed (optional: you can toast them for a more nutty flavour)
2 cups fresh sweet corn, this is generally 2 cobs of corn cut off the cob
2 medium sized red onion, chopped
A large tray of roasted vegetables, we usually roasted 50% sweet potato, 30% carrot, 20% potato
1 cup chopped mix of coriander and continental parsley
About 3 tbl sp white wine vinegar
One block of Feta cheese (optional)
Salt and pepper
Heat the oven to 180 and oil a baking tray for your roast veg.
Chop the sweet potato, carrot, and potato mix to bite size pieces. Scatter on tray, drizzle with olive oil and sprinkle with salt. Put in the oven and bake for about 40 min.
Cook the quinoa according to instructions, but it cooks similar to white rice. It should finish fluffy with the little tails of the grain out. (Tassie quinoa is grown by Kindred Organics!)
Heat olive oil in a frying pan with a lid. Coarsely chop the red onions and put in frying pan, adjust heat to med/low and sweat onions with lid on for about 10 min. Remove lid and add corn as well as a tsp each of cumin, coriander, and ½ tsp each chilli powder and paprika. Cook another 10 -15 min, stirring occasionally.
In a large mixing bowl combine roast vegetables, cooked quinoa and onion/corn mix. Let cool a bit and add the block of feta chopped or crumbled, the chopped coriander/parsley, the tin of beans (drained and rinsed), the vinegar and a good pour of olive oil. Add salt and pepper to taste and we usually give it another dose of the spices (cumin, coriander). Then pack into lunchboxes and go for a big hike!
6 onions (3 in each pot, chopped)
10 cloves of garlic (5 in each pot, chopped)
6 carrots (3 in each pot, chopped)
1 bunch of celery (½ in each pot)
2 bottles of good Tasmanian red wine (1 in each pot)
6 cans of tomatoes (3 in each pot)
4 tbsp tomato paste (2 in each pot)
2 litres of chicken stock
4 bay leaves (2 in each pot)
Thyme, Italian herbs (to taste)
Set oven to 180 °C. Pat shanks dry, then rub each shank with salt and pepper. On the stove top, heat 2-3 tbsp of olive oil in two large pots. Begin to sear the shanks, 2 at a time, for 5 minutes each. Set shanks aside and drain any excess fat from pots.
On a low heat, fry onion and garlic until translucent. Next, add the carrot and celery (big chunks) and cook for 5 minutes. When softened, add all liquid ingredients, and increase the heat on the stove. Keep pots on a high heat until liquid has reduced slightly. Then, return lamb shanks to the pot. Bring each pot to a simmer.
When simmering, remove pots from stove top, put a lid on each, and place in the oven. Cook lamb shanks for at least two hours, preferably four.
Half an hour before serving, return each pot to the stove top. Cook on a medium to high heat. After 30 minutes, remove lamb from pots and keep warm. Strain liquid from each pot, removing stock vegetables and lamb pieces so that only the liquid remains. Pour strained liquid back into the pot and simmer on a high heat (stirring so nothing burns!) until the sauce has reduced and thickened.
Serve one shank per person with polenta and seasonal greens. Ladle sauce over disk and serve warm.
Vanilla Bean and Yogurt Panna Cotta
1 vanilla pod split and seeds scraped out
600 ml cream
600 ml milk
150 g raw sugar
3.5 sheets gelatine
400 g plain yoghurt
Soak gelatine sheets in cold water for 15 minutes or until soft. In the mean time place vanilla seeds and empty pod along with the cream, milk, and sugar in a saucepan. Gently bring to a simmer over medium heat removing just before boiling point. Squeeze out excess water from the gelatine and add gelatine to the milk mixture. Stir to dissolve. Allow cooling to room temperature before adding the yoghurt (very important! Mixture will separate otherwise). Pour into 14 x 125 ml moulds. Set in the refrigerator for 8 hours or overnight before serving. (You can make these at about 10am the morning you are to serve them).
Summer Berries with Macerated Basil
4 punnets strawberries
2 punnets blueberries
1 punnet raspberries
¼ cup raw sugar
1 cup loosely packed fresh basil leaves
¼ cup fresh mint leaves
1 Tbsp raw sugar
Juice of half a lemon
Combine the basil, mint and ¼ cup sugar in a mortar and pestle. Grind and pumice into a paste. Add the lemon juice to make a moist smooth mixture (about 1 tablespoon). Allow to sit until sugar dissolves. I usually do this in the morning and set it aside in the fridge until evening. I prepare the berries about 2 hours before dinner.
Cut strawberries into quarters and place in a bowl with blueberries and sprinkle 3 tablespoons sugar over the top and stir through briefly. Cover with a plate and leave to marinate for a couple of hours.
After dinner I add the basil mixture to the berries and stir it thoroughly. Then I add the raspberries at the end and stir briefly to avoid pulping the raspberries. Serve alongside the vanilla panacotta.
Banana Bread with Orange Honey Butter
125g softened unsalted butter
1.5 cups sugar
1 cup mashed overripe banana
1 tsp. vanilla extract
250g plain flour
1 tsp. bicarb soda
½ tsp. salt
½ tsp. ground cinnamon
1/8 tsp. ground allspice
½ cup buttermilk (you can make this by mixing milk with a splash of vinegar or lemon juice)
Preheat oven to 180C. Grease a loaf pan and cut baking paper to fit, with ends overlapping the sides.
Cream butter and sugar. Add eggs, banana and vanilla; mix well. Combine dry ingredients and sift into the wet mixture, alternating with the buttermilk. Bake for 80 minutes, or until a toothpick comes out clean. Cool on a wire rack.
TIP: the best banana bread is made with overripe bananas that are then frozen until black!
Orange Honey Butter
Combine the following:
2 Tbsp. grated orange rind
2 Tbsp. orange marmalade
¼ tsp. cinnamon
¼ tsp. allspice
2 Tbsp. honey
White Chocolate and Ginger Cookies
125g best quality butter
200g brown sugar
1 tsp vanilla essence
150g good quality white chocolate buttons
120g crystallised ginger, chopped
200g almond meal
¼ tsp baking powder
Cream together the butter and sugar. Add vanilla bean seeds and egg. Mix. Add remaining ingredients. Bake at 180 oC for 10-12 minutes.
To make the cookies gluten free, replace the flour with GF flour.To make dairy free, use about 100g of Nuttalex (125g makes the mixture too wet) and replace white choc with something else (ie dark choc).
3 whole mushrooms per person
2 Tbsp olive oil
A good pour of verjuice
1 Tbsp Italian mixed herbs
1 Tbsp oregano
1 Tsp corn flour
2 Tbsp caramelised balsamic vinegar
Salt to taste
Heat olive oil in pot on a low heat. Toss the mushrooms in the oil until absorbed then add verjuice. Place a lid on the pot and let the mushrooms simmer. Add herbs and leave to simmer for around half an hour. Add salt. When mushrooms are cooked, mix cornflour and balsamic vinegar in a small bowl. Add to mushrooms and stir quickly. Depending on the level of liquid in your pot, you may need to add a little water to make a slight sauce. Serve warm.