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RECIPES
RECIPES
SHEPHERDS PIE
Serves 4
INGREDIENTS
1 kg lean cooked roast lamb
30g butter
2 medium onions, thinly sliced
¼ cup plain flour
1 teaspoon Dijon mustard
2 cups chicken stock
¼ cup freshly chopped parsley
¼ cup freshly chopped mint
¼ teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 qty potato topping (recipe on right)
METHOD
1.
Trim meat and cut into small cubes or
mince in food processor. Set aside.
2.
Preheat frypan on heat setting HIGH
SEAR. Add butter to melt. Add onions and
cook until golden.
3.
Add flour and mustard. Cook for
3 minutes, stirring constantly.
Reduce to heat setting 2–4.
4.
Gradually add stock, stirring until smooth.
Increase to HIGH SEAR setting. Bring
mixture to the boil, then reduce to heat
setting 4–6 and simmer for 5 minutes.
5.
Add prepared meat, herbs and
Worcestershire sauce to the mixture and
stir thoroughly.
6.
Transfer lamb mixture to a lightly greased,
8 cup ovenproof dish. Keep warm.
7.
Spread whipped potatoes over prepared
lamb mixture.
8.
Place into a preheated oven 220ºC for
20 minutes, or under a preheated grill,
until potato topping is golden and
lightly crisped.
POTATO TOPPING
INGREDIENTS
4 large potatoes, peeled and chopped
L
cup sour cream
40g butter
2 tablespoons freshly grated parmesan cheese
Salt and pepper, to taste
METHOD
1.
Place potatoes and sufficient water to
cover in frypan. Cover with lid and bring
to the boil. Cook for 20 minutes or until
soft. Drain well.
2.
Mash cooked potatoes with remaining
ingredients. Whip potatoes until smooth
and creamy.
THAI FISH CAKES
Serves 4
INGREDIENTS
400g boneless white fish fillets, diced
½ bunch coriander, leaves and roots,
finely chopped
1 x 60g egg
¼ cup well cooked rice
1 teaspoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
1 Litre vegetable oil, for frying
Sweet chilli sauce, for serving
Lime wedges, for serving
METHOD
1.
Place fish, coriander, egg, rice, curry
paste and sauces into a food processor.
Process the ingredients using pulse
button, until the mixture is smooth.
2.
Shape fish cakes by placing a little oil
onto the palms of your hands. Mould fish
cakes into a flat round shape 3–4cm wide
and place onto a greased tray. Cover and
refrigerate for 20 minutes.
3.
Preheat oil in the frypan on setting 8–10 for
10 minutes.
4.
Place 6–8 fishcakes into hot oil and shallow
fry until golden, remove and drain on
paper towel.
5.
Repeat with the remaining fish cakes.
6.
Serve hot with sweet chilli sauce and
lime wedges.
MUSSELS IN TOMATO AND GARLIC
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
2 red onions, finely diced
3 cloves garlic
1 cup white wine
600ml prepared tomato pasta sauce
1 kg fresh mussels, bearded and scrubbed
¼ cup basil leaves, shredded
Freshly ground black pepper
Crusty bread, for serving
METHOD
1.
Preheat frypan on HIGH SEAR setting.
Add the oil, onions and garlic and stir
fry until the onion is soft.
2.
Add wine and cook until liquid is reduced
by half.
3.
Stir in tomato sauce, cover with lid and
bring mixture to boil.
4.
Add mussels, then reduce to heat setting
6–8, replace lid and cook until mussels
have opened.
5.
Remove any mussels that have not
opened. Stir in basil and sprinkle
with pepper.
6.
Serve with crusty bread.
