Presentation on theme: "Recipes Tambar Springs Restaurant and Garden. Balsamic Roasted Baby Carrots and Onions INGREDIENTS: Ingredients (serves 8) 2 bunches baby (Dutch) carrots,"— Presentation transcript:
Recipes Tambar Springs Restaurant and Garden
Balsamic Roasted Baby Carrots and Onions INGREDIENTS: 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 METHOD: Preheat oven to 190°C. Line a large roasting pan with non- stick 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: 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 METHOD: 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: 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 METHOD: 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 delicious flavor of garlic and herbs. For best results, rub the lamb with the herbs and allow it to sit overnight in the refrigerator before cooking. Ingredients 7 lb boneless leg of lamb Sea salt and fresh cracked pepper to taste 2 tablespoons of olive oil 3 tablespoons of fresh rosemary leaves 3 tablespoons of fresh thyme leaves 3 tablespoons of fresh marjoram leaves 4 cloves of garlic Method 1.Season the lamb on all sides with salt and pepper. 2.In a food processor, combine olive oil, herbs and garlic, pulsing six to seven times until it forms a rough paste. 3.Rub the paste all over the lamb, including in the area where the bone was removed. 4.Tie the roast with butcher's twine, wrap it in plastic and allow to sit in refrigerator overnight. 5.Preheat the oven to 350 degrees F. 6.Remove the lamb from refrigerator and allow it to rest 30 minutes before roasting. 7.Roast in the preheated oven until the lamb reaches of 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: 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 Method: 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