All posts tagged Katherine Brown

Maple Glazed Sausages with Seeded Mash & Caramelised Onion

Recipe by Katherine Brown of Debacle

Ingredients:

  • 150ml maple syrup
  • 4 tbs honey wholegrain mustard
  • 1 onion, halved, thinly sliced
  • 16 (about 500g) beef chipolata sausages
  • 4 pontiac potatoes, peeled, halved
  • 30g unsalted butter
  • 1/3 cup (80ml) thin cream
  • 2 tbs chopped flat-leaf parsley


Method:

– Preheat the oven to 180°C.
– In a small bowl, combine the maple syrup with 2 tablespoons of the honey mustard and 1/3 cup (80ml) water.
– Sprinkle the onion over the base of a baking tray. Place the sausages on top and pour over the maple-syrup mixture. Roast for 30 minutes, basting with the pan juices from time to time and turning the sausages halfway through cooking.
– Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, then drain well. Return to the pan with the butter and cream, and mash well. Season to taste with salt and freshly ground black pepper. Stir in the parsley and the remaining mustard.
– Serve the sausages on the mustard mash, topped with the onions and drizzled with pan juices.

Honey Chilli BBQ Corn on the Cob

Recipe by Katherine Brown of Debacle

Ingredients:

  • 4 (230g each) fresh corn cobs, husks attached
  • 75g butter, softened
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1/2 teaspoon dried chilli flakes


Method:

– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve

Grilled Lamb Cutlets on a Fresh Rocket & Grilled Peach Salad

Recipe by Katherine Brown of Debacle

Ingredients:

  • 200g plain yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  • Salt & ground black pepper, to taste

Rocket Salad

  • 12 lamb cutlets, trimmed
  • 1 bunch rocket, washed, dried, roughly shredded
  • 2 ripe tomatoes, halved, de-seeded, chopped
  • 3 ripe peaches, cut in to 8th 1 red onion, chopped
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1/2 lemon, juiced
  • Salt & ground black pepper, to taste


Method:

– Combine yoghurt with the ground cumin and coriander, garlic, lemon rind and juice, mint, fresh coriander, salt and pepper in a large glass or ceramic dish. Add the lamb cutlets and turn to coat with the marinade. Cover and place in fridge for 1 hour.
– To make the rocket salad, combine the rocket, tomatoes and red onion in a bowl. Combine the olive oil, balsamic vinegar, lemon juice, salt and pepper in a screw-top jar and shake well. Pour dressing over rocket mixture and toss well.
– Preheat grill on medium.
– Cook the lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking. Serve lamb cutlets with the rocket salad.

Fried Calamari with a Pea & Mint Salad and Lime Dipping Sauce

Recipe by Katherine Brown of Debacle

Ingredients:

  • 1 1/2 cups (150g) dry breadcrumbs
  • Finely grated zest of 2 lemons, plus juice of 1/2 lemon
  • 1 cup (150g) plain flour
  • 3 eggs, lightly beaten
  • 400g cleaned squid tubes, sliced into 1cm rings
  • 1 cup (300g) whole egg mayonnaise
  • 1 small garlic clove, crushed
  • 4 cornichons, chopped
  • Sunflower oil, to deep-fry

Pea & mint salad

  • 1 tbs red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (120g) frozen peas, blanched, refreshed
  • 2 Lebanese cucumbers, chopped
  • 250g punnet vine-ripened cherry tomatoes, halved
  • 1 bunch mint leaves


Method:

– Combine breadcrumbs and half the lemon zest in a bowl and season. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for 15 minutes.
– Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.
– For the salad, whisk together the red wine vinegar and olive oil and season with sea salt and pepper. Toss remaining salad ingredients with the dressing.
– Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the calamari for 1-2 minutes until golden. Drain on paper towel.
– Serve the fried calamari immediately, with the salad and lemon aioli.

Belgium Steamed Black Mussels with Fresh Bread

Recipe by Katherine Brown of Debacle

Ingredients:

  • 1 tbs olive oil
  • 1 celery stalk, thinly sliced on an angle
  • 1 small leek (white part only), halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 cup (250ml) low-carb beer
  • 1 bay leaf
  • 2 tbs lemon juice
  • 6 thyme sprigs
  • 1kg black mussels, scrubbed, debearded
  • 1/4 cup chopped flat-leaf parsley
  • 400g grainy bread, to serve


Method:

– Heat oil in a large pan over medium-high heat.
– Cook celery, leek and garlic for 1 minute until leek softens. Add beer, bay, juice and thyme. Bring to a boil.
– Add mussels, cover and cook for 5 minutes until mussels open (discard any that don’t).
– Stir in parsley.
– Serve with bread.