Ingredients
2 1/2 cups (375g) self-raising flour 1 tbs ground ginger 2 tsp ground allspice 200g unsalted butter, chopped, softened 250g dark muscovado sugar 3 eggs, lightly beaten 10cm piece (50g) ginger, peeled, finely grated 250g sour cream, at room temperature 1/4 cup (60ml) milk 1 cup (250ml) molasses Ginger Icing 1 1/2 cups (180g) icing sugar mixture 1 1/2 tsp ground ginger Method
Ingredients
1/3 cup (80ml) melted coconut oil 2 small onions, thinly sliced 10cm piece (50g) ginger, finely chopped 5 garlic cloves, finely chopped 800g skinless chicken thigh fillets 1/2 cup (140g) tomato paste 2 tsp each garam masala & ground turmeric 1 tsp each ground cumin, ground chilli & smoked paprika 2 cups (500ml) Massel Chicken Style Liquid Stock 200ml coconut cream Chopped fresh green chilli, coriander leaves, thick natural yoghurt & steamed basmati rice, to serve Method
Ingredients
100g sashimi-grade salmon, cut into cubes 200g green beans, trimmed, blanched and refreshed 1 Lebanese cucumber, thinly sliced 2 long green shallots, thinly sliced Baby herbs, to serve Spiced Black Vinegar Dressing 1/4 cup (60ml) chilli oil 1/3 cup (80ml) extra virgin olive oil 2cm piece (10g) ginger, finely grated 1 tbs toasted sesame seeds 2 tbs Chinese black (chinkiang) vinegar Green Goddess Sauce 1/2 cup coriander leaves, roughly chopped 1/2 avocado 2 tbs each hulled tahini & natural yoghurt 1 tsp sesame oil 1 tbs lime juice Method
Ingredients
1/3 cup (80ml) extra virgin olive oil 5 Roma tomatoes, halved 2-3 jalapeño chillies, halved 1 small white onion, sliced into 1cm-thick rings 1 garlic clove, crushed ¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve Juice & finely grated zest of 1 lime, plus wedges to serve 1 tbs Cajun spice mix 1 tsp brown sugar 600g monkfish (or other firm white fish), cut into 10cm pieces 4 soft small tortillas, warmed Sliced avocado, thinly sliced red cabbage & sour cream, to serve Method
Ingredients
400g angel hair pasta 1kg green prawns, peeled (tails intact), deveined, shells reserved 250g cherry tomatoes, halved 100g baby spinach leaves Micro basil, to serve Prawn Oil 1 cup (250ml) olive oil 5 lemon thyme sprigs, leaves picked 4 garlic cloves, bruised 1 each carrot and onion, roughly chopped 1 celery stalk, roughly chopped 2 bay leaves 1 tsp each fennel and coriander seeds 1 tbs tomato paste 6 flat-leaf parsley stalks 2 basil stalks 1 tsp sweet smoked paprika (pimenton) Method
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