Transcript Envirobeat Teacher’s Conference

Recipes
Tambar Springs Restaurant and Garden
Balsamic Roasted Baby Carrots and Onions
INGREDIENTS:
METHOD:
Ingredients (serves 8)
2 bunches baby (Dutch) carrots, scrubbed, ends trimmed
to 3cm
16 small (about 60g each) white onions, peeled, halved
1 tbs extra virgin olive oil
45g (1/4 cup, lightly packed) brown sugar
2 tbs balsamic vinegar
Preheat oven to 190°C. Line a large roasting pan with nonstick baking paper.
Place the carrots, onion and oil in a large bowl and gently
toss until well coated. Arrange carrots and onion, in a
single layer, in the lined pan. Roast in oven for 20 minutes
or until tender.
Sprinkle over the sugar and vinegar and gently toss to
coat. Roast for a further 25-30 minutes or until vegetables
are tender and caramelised. Season with salt and pepper
to serve.
NOTES:
Start this recipe up to 1 hour ahead of serving the main.
Homemade Beef Hamburger Patties
(serves 6)
INGREDIENTS:
METHOD:
500g good quality beef mince
1 onion, finely chopped
1 beef stock cube
2 tbsp. barbecue sauce
2 tbsp. tomato sauce
2 tsp. minced garlic
¼ cup breadcrumbs
2 eggs, beaten
1 tsp. mixed herbs
2 tsp. Worcestershire sauce
1 carrot, grated
20ml water if necessary
Canola oil
Mix all ingredients together well. If mix is too wet add a
little more flour or breadcrumbs.
Shape into hamburger patties and cook over a medium
heat in frypan or on barbecue plate with oil.
Drain burgers on paper towel before placing on buns with
lettuce, tomato, cucumber, beetroot and caramelised
onion to taste.
Berry and Lemon Bread and Butter Pudding – serves 12
Ingredients:
12 slices of white bread
1/3 cup lemon butter
1 cup frozen berries
600ml cream
2 eggs
½ cup sugar
Vanilla
Icing sugar for dusting.
Method:
Grease 12 hollow muffin tray
Cut 12 x 10-12cm squares baking paper
Trim crusts from bread
Spread each slice with lemon butter and cut into quarters.
Line muffin hole with paper, place 2 quarters of bread in
hole, spread -3 berries. Top with remaining 2 quarters and
more berries.
Repeat until all holes are full.
Method continued:
Beat cream, eggs and sugar together, mixing until sugar is
dissolved.
Pour into jug.
Using jug, pour cream and egg mix into bread filled muffin
holes SLOWLY.
Wait a moment and top up.
Bake at 180 degrees until set approx. 20- 25 mins.
Let cool in trays 10 mins.
Slip knife around edge of cup, carefully remove paper and
serve dusted with icing sugar and ice cream or double
thick cream.... and any remaining berries if you wish.
Tzatziki Dip
INGREDIENTS:
METHOD:
2 cups plain yogurt
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber
De-seed and finely chop cucumber
Crush garlic cloves
Mix all ingredients together gently, and chill in
fridge.
Roasted Pumpkin Soup
Ingredients
1 x 2kg whole butternut pumpkin 1 onion olive oil, for
drizzling
Sea salt
2 potatoes, quartered
2 leeks - sliced
3½ cups (875ml) chicken stock
1 cup (250ml) single (pouring) cream
1 tablespoon honey
Dollop sour cream, to serve
Chopped garlic chives, sprinkled over top of sour cream
Method
1. Preheat oven to 220°C (425°F).
2. Cut the pumpkin in half lengthways and scoop out the
seeds.
3. Place the pumpkin, cut-side up, and onion on a baking
tray.
4. Drizzle with a little oil and sprinkle with salt.
5. Bake for 55–60 minutes or until the pumpkin is just soft
and starting to brown. Scoop the pumpkin out of the skin
into a blender.
6. Microwave potato quarters until tender
7. Slice leeks and fry off in the butter. Add potatoes and
blend.
9. Add 1 cup (250ml) of the chicken stock and blend until
smooth. Add pumpkin and blend with stick blender.
8. Pour the mixture into a saucepan, add remaining stock,
cream and honey.
9. Place over medium heat until soup is heated through.
10. Serve with sour cream, chopped garlic chives and a
crusty bread roll.
Barbecued Pork with Cabbage and Apple Salad
(Serves 4)
INGREDIENTS: BARBECUED PORK
1 tblspn seeded mustard
1 tblspn honey
4 small (about 120g) pork loin cutlets or medallions
Olive oil cooking spray
INGREDIENTS: CABBAGE AND APPLE SALAD
2 tblspn low fat Greek yoghurt
1 tblspn pure apple juice
2 tspn Dijon mustard
2 Pink Lady apples; quartered, cored and cut into thin
wedges
½ cup walnuts, toasted and roughly chopped
METHOD:
Combine the seeded mustard and honey together in a
small bowl. Brush both sides of pork.
Preheat BBQ plate and lightly grease with non-stick oil.
Cook pork medallions or cutlets 3-5 minutes each side, or
until just cooked through. Remove and place on a plate
and cover to rest.
For the salad, whisk the yoghurt, apple juice and mustard
together in a medium sized bowl, until well combined.
Season woth freshly ground black pepper.
Add apple, cabbage and walnuts and toss to combine.
Pile the salad onto plates, top with pork and serve.
Herb Rubbed Boneless Leg of Lamb
This simple preparation infuses the lamb with the
Method
delicious flavor of garlic and herbs. For best results, rub 1.Season the lamb on all sides with salt and pepper.
the lamb with the herbs and allow it to sit overnight in the 2.In a food processor, combine olive oil, herbs and garlic,
refrigerator before cooking.
pulsing six to seven times until it forms a rough paste.
3.Rub the paste all over the lamb, including in the area
Ingredients
where the bone was removed.
•7 lb boneless leg of lamb
4.Tie the roast with butcher's twine, wrap it in plastic and
•Sea salt and fresh cracked pepper to taste
allow to sit in refrigerator overnight.
•2 tablespoons of olive oil
5.Preheat the oven to 350 degrees F.
•3 tablespoons of fresh rosemary leaves
6.Remove the lamb from refrigerator and allow it to rest
•3 tablespoons of fresh thyme leaves
30 minutes before roasting.
•3 tablespoons of fresh marjoram leaves
7.Roast in the preheated oven until the lamb reaches of
•4 cloves of garlic
an internal temperature of 140 degrees F, about 1-1/2
hours.
8.Allow the lamb to rest for 20 minutes before slicing.
Crusty Bread Rolls
Ingredients
1 pkt bread-mix
1 sachet (7g) yeast
Warm water as per instructions on bread-mix
Method
Mix together bread mix and yeast.
Add warm water and mix with hands to form soft dough
Roll into even sized balls and place in warm area with a tea towel
over top for 40 minutes to proof
Punch down and re-proof further 40 minutes
Roll balls of dough into long snakes, and tie into a knot
Brush with lightly beaten egg, and sprinkle with sesame seeds
Bake in moderately hot oven for approximately 15 minutes, until
golden.
Chicken and Cinnamon Open Pies
Serves 4
Preparation Time 30 mins Cooking Time 40 mins
Ingredients:
Method:
1 tblspn olive oil
1 brown onion, halved and sliced into wedges
2 cloves of garlic, finely chopped
650g chicken thigh or breast fillets, cut into 2.5cm pieces
1/3 cup (80ml) chicken stock
1 cup (250ml) tomato pasta sauce
1 tblspn honey
1 tspn ground cinnamon
2 tblspn chopped fresh continental parsley
3 sheets puff pastry
60g butter, melted
Ground cinnamon to serve
Heat oil in medium saucepan. Cook onion, stirring for 5
minutes or until lightly browned. Add the garlic and cook
further minute or until aromatic.
Add chicken and cook, stirring for 3-5 minutes until
chicken is golden brown.
Add the chicken stock and cook until liquid reduces
slightly. Add the pasta sauce, honey and cinnamon.
Simmer, stirring occasionally for 5 minutes or until chicken
is cooked through and the sauce thickens.
Preheat oven to 220 degrees. Cut out rounds of pastry to
fit into a greased muffin tin. Place pastry cups in muffin
holes, and push down to bottom.
Fill cases with chicken mixture to almost top of muffin
holes.
Bake for approximately 10-15 minutes, or until pastry is
lightly browned.
Herb roasted butterflied leg of lamb
INGREDIENTS:
1 leg of butterflied lamb (boned)
Olive Oil to brush on lamb
Fresh herbs
Salt & Pepper
METHOD:
Brush lamb with olive oil
Massage chopped herbs into lamb
Bake at 180 degrees approximately 25 minutes per
kilogram, plus 20 minutes standing time
Apple Crumble (serves 8)
Preparation time: 45min Cooking time: 45min
Ingredients – Apple base
7 large green apples
¼ cup caster sugar
1 tspn ground cinnamon
Ingredients – Crumble top
1 cup plain flour
¾ cup (packed) brown sugar
¾ cup rolled oats
¾ cup coconut
1 tblspn ground cinnamon
2 tspn ground nutmeg
100g butter (melted)
3 tspn vanilla essence
Method – Apple Mix
1.Peel and core apples, then slice thinly and place into large
saucepan and cover with water. Simmer (don’t boil) covered
with lid on medium-high until apples are just tender.
Approximately 5 minutes after apples reach the simmer. Drain
apples and place into a large bowl.
2.Combine caster sugar and cinnamon for even mix, and toss
through apples.
Method – Crumble Top and Baking
1.Combine flour, rolled oats, coconut, cinnamon and nutmeg in
a large bowl, and mix evenly through.
2.Melt butter (do not boil) and add vanilla essence, stir
through.
3.Add butter mixture to the dry ingredients, and mix well with a
fork. Mixture will have a crumbly texture.
4.Place apple mixture evenly in greased medium casserole
dish. Spread crumble mix over top of apple.
5.Bake at 180 degrees C for 30-40 minutes, or until crumble
topping is slightly browned.
6.Serve with vanilla ice cream, cream and/or custard.
7.Enjoy