Recipes

Tagine ingredients 2 cups lamb mince, cooked* (see accompanying method) 1 Sucuk (Turkish sausage) 1 roasted red capsicum, sliced 2 tbsp caramelised onions 2 tbsp feta 1 handful baby spinach 2 […]

Rhubarb & Quinoa Trifle Ingredients 800g rhubarb, cut into 4cm pieces 100g caster sugar Grated zest of one orange 100g quinoa 200ml cream For the custard 500ml milk 6 egg […]

Chicken Livers Ingredients 300g chicken livers trimmed of sinew 1 French shallot sliced 1 garlic clove sliced, plus one clove halved 50ml sherry 1tsp grainy mustard 200ml veal jus 2 […]

San Choy Bau Ingredients 1 tablespoon peanut oil 2 garlic cloves, crushed 2cm piece ginger, finely grated 500g lean pork mince 2 tablespoons oyster sauce 1 tablespoon soy sauce 3 […]

  Rice paper rolls Ingredients For the dipping sauce 3 tbsp sweet chilli sauce 1-1/2 tbsp soy sauce 3 tbsp fresh lime juice   For the rice paper rolls 12 […]

Roasted Stone Fruit Ingredients 2 peaches 2 nectarines 2 plums 2 sprigs fresh rosemary 2 to 3 tablespoons honey (depending on sweetness of fruit) 2 tablespoons unsalted butter 1 tablespoon […]

Chocolate Brownie  Ingredients 180 grams butter 2 cup(s) caster Sugar 0.75 cup(s) good quality cocoa 3 Eggs (lightly beaten) 1.5 cup(s) self-raising flour 1 teaspoon(s) vanilla essence 250 grams good […]

Blackberry & Lemon curd Mille Fuille Ingredients 1 Punnet blackberries Filo Pastry Icing sugar 250g clarified butter 1 tbsp Cassis 1 egg white Lemon curd 3 lemons 225g butter, softened […]

Chicken Bisteaya, Tomato & Pomegranate Molasses Ingredients For the bisteaya 1 chicken breast diced I onion diced ½ tsp fresh ginger I clove garlic crushed Pinch ground coriander Pinch ground […]

Brandy Brulee with Cherry compot Recipe by Ivonne Nathan of forchefs Ingredients: Compot: • 500g cherries, pitted to give 300g, halved • ½ 1tsp vanilla essence • 110g sugar • […]