Recipes

Ingredients

For Pork Cutlets

4 pork cutlets
2 tbps of olive oil
2 tbsp fresh rosemary
1 medium onion, thinly sliced
2 garlic cloves, chopped
1 cup apple cider
2 tbsp of butter 
salt & pepper

For Mashed Potatoes

3 potatoes
1 tbsp fresh rosemary
1/4 cup butter
salt & pepper to taste

Method

1. Heat the oil in a frying pan.

2. Season the chops with salt and pepper and press 1 tbsp of rosemary into both sides of the meat. Sear the chops in the hot oil. Remove and set aside on a plate to rest.

3. Deglaze the pan with a splash of apple cider. Add the onion to the oil and  cook until it begins to soften. Then add the garlic and 1 tbsp of rosemary. Let cook for about 1 minute.

4. To make the potatoes, peel and cube both the potatoes. Cover with lots of salted water. Bring to a boil and let cook for between 15-20 minutes, until they can be pierced with a fork. Drain.

5. Add the rosemary, butter and pepper (to taste) and mash.

For the macaron shells:
Makes 34 shells

Ingredients

Supermarket - Coles or Woolworths
66g egg white
2g egg white powder
60g caster sugar
90g almond flour
110g icing sugar
A few drops of orange food colouring

Warrawong Fruit King
1/3 teaspoon grated mandarin zest

Method

1. Preheat oven at 170 degrees Celsius.

2. Blitz almond flour, icing sugar and grated orange zest to combine and make the meal as fine as possible. Sift blitzed ingredients together in a bowl.

3. In a separate bowl, whisk egg whites and egg white powder till soft peaks are formed. Whisk in caster sugar until stiff peaks form.

4. To the egg white mixture, fold in dry ingredients from Step 2 in 1/3 portions to combine. Add colouring, then fold in the mixture more vigorously. Test the consistency from time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you've gone too far.

5. Pipe out the shells onto a baking sheet lined with parchment and leave them to rest for 25 minutes before baking.

6. When a crust is formed, turn temperature on oven down to 140 degrees Celsius and bake for 15 minutes, turning the tray halfway through baking.

7. Cool parchment of baked shells on cooling rack. Unmould when the shells are completely cool.


For the Orange Buttercream:

100g unsalted butter
250g icing sugar
2 teaspoons lemon juice
3 teaspoons mandarin juice
2/3 teaspoon grated mandarin zest
2 tablespoons mandarin-infused milk

1. Beat butter and icing sugar together till creamy.

2. Add juices and zest and beat till smooth.

3. Add milk and beat till combined. If this is too runny, chill buttercream before piping onto shells.

4. Fill cooled macaron shells with buttercream and sandwich.

Warrawong Fruit King
8-10 medium apples

Country Deli
1 cup light corn syrup
1 can sweetended condensed milk
2 teaspoons vanilla
8-10 wooden sticks
1 cup butter
2 cups packed brown sugar


Method
1. Insert 1 wooden stick into each apple.

2. In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medmium-high heat.

3. Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.

4. Remove from heat, stir in vanilla

5. Dip each apple into hot caramel mixture, turn to coat.

6. Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramal sets up fast).

7. Set on generiously buttered was paper to cool (make certain to generously butter the paper).

SERVES 8 ❘ PREP 30 minutes ❘ COOK 35 minutes

BAKER - Bakers Delight or Dal Fornaio
½ cup fresh breadcrumbs

GREENGROCER - Warrawong Fruit King
3 corella pears, peeled, cored, halved
pulp of 6 passionfruit

DELI - Country Deli
clotted cream, to serve
¾ cup demerara sugar
3 eggs
¾ cup thickened cream

SUPERMARKET - Coles or Woolworths
²⁄₃ cup maple syrup
225g butter, at room temperature
¹⁄₃  cup caster sugar
½ cup plain flour
½ cup ground almonds
¼ cup golden syrup
½ tsp baking powder

METHOD

1 Preheat oven to 180°C or 160°C fan. Lightly grease 8 x ½-cup aluminium cylindrical moulds or ovenproof ramekins. Line base of each mould with a circle of baking paper. Cut pear halves into wedges and arrange over the base of the prepared moulds. Drizzle 1 tbsp of maple syrup over pear in each mould.

2 Using an electric mixer, beat 100g of the butter and caster sugar together
until pale and creamy. Add eggs one at a time, beating well after each addition. Add passionfruit pulp and mix to combine. Fold in flour, baking powder, breadcrumbs and ground almonds.

3 Divide batter between moulds, taking care not to disturb the pear pieces. Place moulds in a baking pan. Fill pan with boiling water to come halfway up the sides of the moulds. Cover baking pan with a piece of baking paper and then a piece of foil, pleating them down the centre to allow for rising. Press around the edges of the pan to create a seal.

4 Bake for 35 minutes, until puddings spring back when touched. Remove moulds from water and invert the puddings onto serving dishes.

5 Meanwhile, make butterscotch sauce. Melt remaining 125g butter and golden syrup in a pan over low heat. Add demerara sugar and stir occasionally until sugar has melted. Simmer for 2-3 minutes, until caramelised. Remove from heat and stir thickened cream through. Simmer for 1-2 minutes, until sauce has thickened slightly.

6 Serve puddings with butterscotch sauce and clotted (or double thick) cream.

Tip: You could use brown sugar in place of the demerara.

SERVES 6

BUTCHER - Bush's Meat
1.5kg butter-flied leg of lamb

GREENGROCER - Warrawong Fruit King
1 tablespoon fresh marjoram leaves
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 bunches English spinach, washed, trimmed

DELI - Country Deli
1 tablespoons olive oil
100g Greek feta, crumbled

SUPERMARKET - Coles or Woolworths
Salt and pepper, for seasoning
Cooking oil spray

METHOD

1. Season both sides lamb with salt and pepper. Combine marjoram, garlic, lemon rind, juice and oil in a large, shallow ceramic dish. Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.

2. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high and barbecue lamb, skin side down, for 10 minutes. Turn lamb and cook for 5 minutes on the other side.

3. Reduce heat to medium-low. Cover lamb with barbecue hood (see note) and cook for a further 15 minutes for medium or until cooked to your liking.

4. Remove lamb from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest.

5. Boil, steam or microwave spinach until just wilted. Serve lamb on a bed of spinach, sprinkled with feta. Serve with Lemon Olive Potatoes.

NOTE: If you don't have a barbecue with a hood, turn a large roasting pan or foil roasting dish upside down and use as a hood over lamb.