summer recipes - Andi-Co Australia

summer recipes

About Karen

I’m Karen McFarlane and my Food Love has been with me for as long as I can remember. I grew up on a farm in Victoria where my next door neighbour was a ten minute bike ride away. It was a very serene place to grow up, and I know how fortunate I was to have such a childhood where we grew our vegetables, milked our cows, collected fresh eggs and picked fruit to bake in pies on the weekend. My Mum is an amazing baker and I have the fondest memories of helping her to bake our family favourites most Sunday afternoons, just as the sun started dipping below the front veranda. Growing up, I would often take over Mum’s kitchen to cook up something different to our usual Mediterranean menu. I remember cooking many things from the Australian Women’s Weekly Chinese cookbook and trying to perfect Margaret Fulton’s meat pie. The kitchen was where I loved to be, and it still is. These days, my Food Love has grown to include recipe writing, food photography and food styling. When I’m not in the kitchen, I also tend to my veggie garden at home, as well as growing and harvesting produce from our family farm. After working for several years in the media industry, I left my job to raise my three young children and open the door to my foodie future. I now work as a Food Stylist and have been involved with magazines, MasterChef, the Melbourne Food and Wine Festival and now Falcon Australia. In my spare time I also develop, style and photograph recipes for my website foodlove.com.au.

All recipes, food Styling and photography by Karen McFarlane, foodlove.com.au

Contents About Karen

2

Potato rosti with smoked trout

5

Maple and bourbon glazed ham

7

Roast chicken with bacon and macadamia stuffing

9

Baked snapper with warm saffron and tomato dressing

11

Prawn and mango salad with chilli

13

Smokey chicken tostadas

15

Beef tacos with chimichurri

17

Lemon myrtle and pistachio shortbreads

19

Honey and raspberry mini cheesecakes

21

Raspberry and pineapple curd pavlova

23

FALCON SUMMER SERIES

Potato rosti with smoked trout Difficulty Easy

Prep Time 15 mins

Cooking Time 10 mins

Makes 16

ingredients 3 medium desiree potatoes (350 gm), peeled and coarsely grated ½ tsp fine salt 1 egg 1 tbs plain flour 20 gm melted butter 1 tbsp olive oil

250 gm cream cheese, softened ½ cup sour cream 2 tbs lemon juice 2 tbs dill, finely chopped, plus extra to serve 1 small shallot, finely chopped Sea salt and freshly ground black pepper 150 gm smoked trout

method Mix potato with salt, place in colander and set aside for 10 minutes then squeeze out excess moisture. Transfer to a large bowl and add egg, flour and butter, mix well to combine.

In a bowl, mix together the cream cheese, sour cream, lemon juice, dill and shallot and mix well to combine and season well with salt and pepper.

Heat oil in teppanyaki plate or large frypan over medium-high heat, add spoonfuls of mixture and flattened slightly, cook for 2-3 minutes a side until golden and crisp, drain on paper towel and allow to cool. Repeat with remaining mixture.

Place rosti on serving platter, spoon over some cream cheese mixture and top with smoked salmon and fresh dill fronds.

5


Maple and bourbon glazed ham Difficulty Easy

Prep Time 30 mins

Cooking Time 1.5 hours

Serves 10-12

ingredients 1 free-range ham (about 7 kg), skin removed, fat scored (see note)

Glaze 250 ml maple syrup 40 ml Bourbon 2 tsp Dijon mustard 2 tsp sea salt 2 tbsp red wine vinegar

method For the glaze, simmer maple syrup in a medium saucepan over medium-high heat for 10 minutes until caramelised (maple syrup will bubble up a lot). Remove from heat and carefully add Bourbon, mustard, salt and vinegar, whisk to combine and set aside.

NOTE: To skin the ham, use a sharp knife to score around the shank, then peel back the skin, being careful not to tear away the fat. With a small sharp knife, score the fat evenly in a diamond pattern, taking care not to cut into the flesh.

Preheat oven to 180°C Fan. Place the ham in a roasting tin with 1 cup of water and brush ham with the glaze. Cook for 1 ½ hours, glazing every 20 minutes. Rest ham for 30 minutes before carving.

7


Roast chicken with bacon and macadamia stuffing Difficulty Easy

Prep Time 30 mins

Cooking Time 2 hours

Serves 6-8

ingredients 50 gm unsalted butter 1 medium onion, finely chopped 6 rashers streaky bacon, chopped 2 cloves garlic, finely chopped 1 tbsp finely chopped rosemary Finely grated zest of ½ lemon

150 gm sourdough bread, crusts removed and torn 60 gm macadamia nuts Sea salt and freshly ground black pepper 1 free range chicken (about 1.5kg)

method Preheat oven to 180°C Fan. For stuffing, heat butter in a large saucepan over medium heat and cook onion and bacon for 10 minutes until soft. Add garlic, rosemary and lemon zest and cook, stirring for one minute until fragrant, set aside. In a food processor, process bread to coarse crumbs then add to onion mixture along with macadamias, season with salt and pepper and stir to combine; set aside to cool completely.

Rinse chicken inside and out, pat dry, spoon stuffing mixture into cavity. Tie legs with kitchen string, tuck wings under and place chicken in roasting tin. Rub 1 tablespoon of oil over chicken and season to taste. Roast for 1 hour 45 minutes, or until the internal temperature reaches 65°C. Remove from oven, cover with foil and rest for 15 minutes before serving.

9


Baked snapper with warm saffron and tomato dressing Difficulty Easy

Prep Time 20 mins


Serves 6-8

ingredients Dressing ¼ tsp saffron ¼ cup Extra virgin olive oil, plus 2 tbsp extra ½ medium red onion, finely chopped 1 clove garlic, finely chopped 2 tomatoes, deseeded and finely diced ¼ cup lemon juice 1 tbsp baby capers in vinegar, drained ¼ cup loosely-packed fresh parsley, finely chopped Sea salt and freshly ground black pepper

1.7 kg whole snapper, cleaned and scaled 1 lemon, sliced 3 fresh bay leaves 1 tbsp olive oil Lemons, to serve

method Preheat oven to 200°C Fan Assisted. Make 5 diagonal cuts into the snapper on both sides, rub with olive oil and season with salt and pepper. Place the snapper on a large baking tray, season the cavity with salt and pepper and stuff with sliced lemon and bay leaves. Bake for 35-40 minutes until just cooked.

Meanwhile, for dressing, add saffron to 60ml hot water and set aside to steep. Meanwhile, heat olive in a small frypan over medium to low heat and cook onion until soft, add garlic and tomato and cook for 1 minute, add saffron mixture and remove from heat. Transfer to a bowl and stir in lemon juice, capers, parsley and extra olive oil, season with salt and pepper. Spoon warm dressing over snapper and serve with sliced lemons.

11


Prawn and mango salad with chilli Difficulty Easy

Prep Time 15 mins


Serves 6

ingredients 1 tbsp olive oil 16 medium uncooked prawns, cleaned, tails intact ½ red onion, thinly sliced 1 cup each mint and coriander 2 mangoes, peeled, thinly sliced ½ cup roasted peanuts, roughly chopped Sea salt and freshly ground black pepper

Dressing 1 long red chilli, finely chopped 1 tbsp lime juice 1 small garlic clove, finely minced 2 tbsp olive oil 1 tsp honey Sea salt and freshly ground black pepper

method Heat olive oil in teppanyaki or grill plate over medium-high heat, season prawns with salt and pepper and cook, turning, until golden and just cooked through (2-3 minutes), set aside to cool.

Arrange mango on a platter and scatter over prawns, salad and any remaining dressing. Season to taste and serve topped with peanuts.

For dressing, combine all ingredients in a bowl, whisk to combine and season with salt and pepper. Add cooked prawns, red onion and herbs and toss to combine.

13


Smokey chicken tostadas Difficulty Easy

Prep Time 35 mins


Makes 24

ingredients Marinade 1 onion, roughly chopped 2 cloves garlic, peeled 2 tsp each ground cumin, dried oregano, smoked paprika 1 lemon, zested 3 chipotle chillies in adobo sauce ¼ cup olive oil

800 gm boneless, skinless chicken thighs 1 tbsp olive oil 1 cup good quality mayonnaise 1 chipotle chilli in adobo sauce 1 lime, juiced Round natural corn chips, to serve 50 gm Manchego cheese, to serve

Guacamole 2 avocados, mashed 1 tbsp lime juice 1 tbsp fresh coriander, chopped ½ white onion, finely chopped 1 tsp salt

method For the marinade, place all ingredients in a food processor and process until a coarse paste. Mix well with chicken thighs, cover and marinate in refrigerator for 1-2 hours, or overnight if you have time. Preheat oven to 140°C Fan. Heat oil in an ovenproof casserole over medium-high heat and cook chicken in batches for 5 minutes a side until charred. Return all the chicken and marinade to the casserole, add 1 cup water, cover with lid and transfer to

oven and cook for 40 minutes until fork tender. Once cool, remove chicken and shred meat and season well with salt and pepper. Meanwhile, place the mayonnaise, chipotle chilli and lime juice in a small blender and blitz until smooth, set aside. Mix all ingredients together for guacamole and set aside. To assemble tostadas, top corn chips with guacamole, chicken, mayonnaise and a fine grating of Manchego cheese. Serve with icy cold beer.

15


Beef tacos with chimichurri Difficulty Easy

Prep Time 20 mins

Cooking Time 2.5 hours

Serves 6

ingredients Chimichurri 1 cup firmly packed flat-leaf parsley, finely chopped ½ cup fresh coriander, finely chopped ½ cup olive oil ¼ cup red wine vinegar 3 cloves garlic ½ tsp sea salt Freshly ground black pepper

1 kg beef chuck cut into large chunks 1 tbsp olive oil 2 cups beef stock 2 limes, juiced Small white corn tortillas, to serve Sour cream, to serve ¼ cup toasted sesame seeds, to serve Marinade 3 chipotle chillies in adobo sauce, finely chopped 1 tbsp each tomato paste, tahini & honey 2 tsp ground cumin 1 tsp smoked paprika 4 garlic cloves ¼ cup olive oil

method Place all ingredients for the marinade in a bowl or blender and stir well to combine, coat beef with marinade, cover and refrigerate for 1-2 hours, or overnight if you have time. Preheat oven to 140°C Fan. Heat oil in an ovenproof casserole over medium-high heat. Remove beef from marinade (reserving marinade) and brown the beef. Add the stock, lime juice and reserved marinade to the casserole, cover tightly and transfer to oven, cook for 2 ½ hours or until the meat is tender. Remove from the oven and rest the beef for 15 minutes before removing from the braising

stock, reserving ½ cup. Shred the beef using 2 forks, add the reserved braising stock, season well with salt and pepper and stir to combine. Meanwhile, for chimichurri, place all ingredients in a bowl and whisk to combine, set aside. To serve, heat teppanyaki or grill plate over medium heat and warm tortillas on both sides until soft. Serve tacos filled with beef, sour cream, a drizzle of chimichurri and a sprinkle of toasted sesame seeds. NOTE: Leftover chimichurri will keep covered in the refrigerator for 5 days. 17


Lemon myrtle and pistachio shortbreads Difficulty Medium

Prep Time 10 mins


Makes 24

ingredients 250 gm unsalted butter, soft 1 tsp ground lemon myrtle leaf ¾ cup icing sugar, sifted 2 cups plain flour

2 tbsp corn flour ¼ cup pistachio nuts, roughly chopped 100 gm white chocolate, roughly chopped

method In an electric mixer, beat butter, lemon myrtle and icing sugar until pale and fluffy, add flours and beat until just combined. Line your workbench with some plastic wrap, transfer dough on top and form a roughly 25cm log shape, roll tightly in plastic, tie off the ends and refrigerate for 30 minutes until firm. Preheat oven to 140°C Fan. Unwrap dough and cut 1 cm biscuits and transfer to lined baking trays. Bake for 15 minutes, (shortbreads will not brown). Remove from oven and stand biscuits on trays for 5 minutes before transferring to racks to cool completely.

Meanwhile, place chocolate in a saucepan and place on induction cooktop set to L1, leave for 10 minutes until chocolate has melted. Alternatively, place chocolate in a double boiler over a saucepan of simmering water and allow the chocolate to slowly melt. Once the biscuits are completely cool, drizzle with melted white chocolate and top with pistachios. Set aside to allow the chocolate to set then store in an airtight container in a cool place for up to one week.

19


Honey and raspberry mini cheesecakes Difficulty Easy

Prep Time 20 mins


Makes 12

ingredients 250 gm digestive biscuits 60 gm butter, melted 500 gm cream cheese, at room temperature ¼ cup caster sugar ½ cup (150 gm) honey, plus extra to serve

¼ tsp salt 3 eggs, at room temperature ½ cup (120 gm) sour cream 200 gm raspberries, plus 100g extra fresh raspberries to serve

method Preheat oven to 130°C Fan. Line two 6-hole muffin trays with paper cases. Place biscuits in a food processor and process until fine crumbs form, add butter and process to combine. Press crumb mixture evenly over the base of the holes, pressing down firmly, and refrigerate for 20 minutes.

Pour mixture into prepared tins and divide raspberries into each cheesecake. Bake for 25 minutes until just set then refrigerate to cool completely. Remove paper cases and transfer to serving platter, drizzle with extra honey and top with extra fresh raspberries.

Meanwhile, in the bowl of an electric mixer, beat cream cheese, sugar, honey and salt until smooth, add eggs one at a time until well combined; add sour cream and beat until smooth.

21


Raspberry and pineapple curd pavlova Difficulty Medium

Prep Time 20 mins


Makes 12

ingredients Pineapple Curd ½ cup pineapple juice 2 eggs, plus 2 egg yolks ⅓ cup caster sugar 1 lime, juiced ¼ tsp salt 100 gm cold unsalted butter, cubed

6 large free-range egg whites ¼ tsp salt 100 gm brown sugar 200 gm caster sugar, plus 2 tbsp extra 1 tsp white vinegar 1 tbsp cornflour, sifted 600 ml cream 1 tsp vanilla extract 375 gm fresh raspberries

method Preheat the oven to 160°C Fan. Place egg whites and salt into a large clean bowl and use electric beaters to whisk until they start to form firm peaks. With your mixer still running, gradually add the sugars until combined, whisk for 6 minutes until the meringue is stiff, glossy and smooth. Add vinegar and cornflour and whisk to combine. Use a 20cm cake tin to trace two circles onto two pieces of baking and transfer onto baking trays, ensuring you turn them over. Divide mixture evenly between them and use a spatula to shape into two circles. Transfer to oven and immediately reduce oven to 120°C. Bake meringues for 1 hour until slightly golden and crisp on the outside; cool.

Meanwhile, for the curd, place the pineapple juice, eggs and yolks, sugar, lime juice and salt in a medium saucepan over medium-low heat and whisk to combine. Once warm, add the butter a little at a time and continue to whisk until all combined and the mixture thickens (do not allow the mixture to boil as it will split), a low constant heat it what you need. Remove from the heat, cover surface with plastic wrap and refrigerate until set. Leftover curd will keep in a clean sealed jar in the refrigerator for a couple weeks. Place the cream in a bowl with vanilla extract and 2 tbsp caster sugar and whisk until soft peaks form. To assemble pavlova, place one meringue on cake stand and top with half the cream, spoon over some pineapple curd and half the raspberries. Top with the other meringue, repeat with cream, curd and remaining raspberries.

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