Nut & Berry Honey crusted Lamb Roast & Spiced Vegetable Ragu

Nut & Berry Honey crusted Lamb Roast & Spiced Vegetable Ragu            Serves 3 – 4 Being a two step recipe the dishes can obviously be separated. The Ragu has a lovely warm spice thanks to the wine and star anise and would be a great dish on it’s on or with a mash or rice. Ingredients Lamb 1kg lamb mini roast / rolled shoulder 50g hazelnut 50g walnut 50g dried cranberry 1.5 sprigs rosemary garlic pepper olive oil 1 tbl spoon honey Spiced Ragu 1 leek – sliced 1 carrot sliced 1 zucchini – diced ½ eggplant – … Continue reading Nut & Berry Honey crusted Lamb Roast & Spiced Vegetable Ragu

Lamb Nibbles

Lamb Nibbles Can be served by itself as a starter or canape or added to pasta, rice etc to make a fuller meal. I recently made these as a canape for a progressive dinner party. Unfortunately i forgot to photograph the final product so you get one of me instead. I’ll post one when i make them again. makes about 18 / 20 bites Ingredients Sauce green capsicum – 1 large 5 med roma or truss tomato marjoram – small handful salt & lemon pepper to taste olive oil – tsp garlic 1 clove, crushed Method Roughly chop ingredients for … Continue reading Lamb Nibbles

Banana Dates Hazelnut

Banana Dates Hazelnut Ingredients 3 med banana 1 tsp honey 1/2 tsp Cinnamon 15g butter 1.25 cups whole meal flour 1 tsp ground coriander seeds 1/2 tsp ground nutmeg 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/4 cup coconut shredded 1/4 cup dates, chopped 1/2 cup  hazelnuts 1/4 cup brown sugar 1 egg (lg) 1 egg white 1/2 cup plain yoghurt (you can also use a good quality vanilla or h0ney yoghurt) 1 tsp vanilla paste Method Chop Banana & bake with honey, cinnamon & butter and bake, 180c @ 20 min. Put aside when ready … Continue reading Banana Dates Hazelnut

Chinese Thick Caramel & Ginger & Chamomile Tea Pork with Brown Fried Rice

Chinese Thick Caramel & Ginger & Chamomile Tea Pork with Brown Fried Rice Serves 2 Ingredients Pork 400-500g pork fillet, halved 120ml ginger & chamomile tea 1 tbl spoon soy sauce 1.5 tbl spoon thick chinese caramel sauce 1 clove garlic, crushed 1 tsp sesame oil Method Preheat over to 180c Mix tea, soy, caramel, garlic & sesame oil in a boil. put 2-3 tbl spoon aside for the rice Place pork in small (ceramic) baking tray add the liquid, covering the pork with it. If it does not fully cover, rotate the pork halfway through cooking. This ensures the … Continue reading Chinese Thick Caramel & Ginger & Chamomile Tea Pork with Brown Fried Rice

Beetroot, Lime & Goats Cheese Risotto

Toast’s Own Beetroot, Lime & Goats Cheese Risotto Serves 8 Ingredients 1. Beetroot & Tomato Stock Makes 2L. The stock can be made the day before and left overnight. You can use chicken stock but this furthers the depth of flavour and earthiness of the beetroot 2 large beetroot 4 med vine / Roma tomato 1/2 bunch Marjoram 2 Garlic cloves 1 Leek 1L Chicken stock 1L Water 1 tbl spoon Olive oil Salt & Pepper to taste Method Cut stalks off beetroot and rinse. Keep the stalks, cut into small pieces Cut beetroot into 8th’s (no need to peel) … Continue reading Beetroot, Lime & Goats Cheese Risotto

Toast’s Own FigJam & Ginger Marmalade Barramundi

CraigOnToast’s FigJam & Ginger Marmalade Barramundi Ingredients This recipe serves 2 2 x Barramundi Fillet. Preferably not from the tail (and deboned) 1 tbl spoon Figjam 1 tbl spoon Ginger Marmalade 100ml Beef stock 2 tsp Sesame oil 1.5-2 tsp Garlic pepper (optional) Method Preheat oven to 180c Mix Figjam, Ginger Marmalade & Beef Stock in a small bowl. Microwave for 30 seconds or until jam and marmalade have melted into a liquid. Mix in Sesame Oil & set aside or in the fridge to cool (10-15 min) Place Barramundi in a foil lined baking dish  (use enough foil to … Continue reading Toast’s Own FigJam & Ginger Marmalade Barramundi