Simon Bryant's BBQ haloumi, lentil sprouts, puffed amaranth and quinoa, zucchini flowers with lemon and dill dressing
- 1/2 cup dirt(y) baby red lentils
- 1/4 cup quinoa seeds (not flakes), soaked for 30 mins then rinsed till water runs clear
- 1/4 cup amaranth (optional) - amaranth is available at health food stores or in the health food aisle good supermarkets
- 8 zucchini flowers
- 1 each green and yellow zucchini, cut into long strips or ‘ribbons’ (use a mandolin for ease)
- 2 cups assorted heirloom tomatoes, chopped any old how
- 1/2 bunch parsley, randomly picked and chopped
- 1/2 bunch basil
- 1 lemon, zested and juiced
- 250 grams haloumi cheese
- 120 ml extra virgin olive oil
- salt flakes
- cracked pepper
- Cook lentils according to box instructions; after 15 minutes add quinoa and cook for further 15, until quinoa has broken a little and most of the water has been absorbed. Drain, season and set aside.
- Heat up a grill plate or heavy pan, grill the haloumi on both sides till ‘smoky’ and coloured. Remove and rip into bite size pieces when cool.
- Lightly oil and season the zucchini strips, then grill until coloured.
- Use remaining olive oil to prepare a dressing by adding lemon juice and a big pinch of salt and cracked pepper.
- If using amaranth, pre-heat a large heavy based pan over medium to high heat for a few minutes. Chuck the amaranth in to ‘roast’ with lid on and shake vigorously (so it doesn’t burn) for a couple of minutes as it pops. It’s a popper (like popcorn) so don’t take the lid off. Remove from heat and tip into a bowl when it has all popped and doubled in size.
- Get the lentils and quinoa on a plate, dress with half the dressing, top with zucchini ribbons, tomato and haloumi. Separate a few random petals of zucchini flowers and scatter over. Drizzle remaining dressing, sprinkle with popped amaranth, more salt flakes, pepper, parsley, basil and lemon zest.
Richard Gunner's spiced quince glazed ham
- Your choice of Feast! ham
- 100g Quince paste
- 60ml Dry white wine
- 160g Brown sugar
- 2 tablespoons Apple juice
- 1 tablespoon Sherry vinegar
- 1/2 teaspoon each of ground cloves, ground cinnamon and ground allspice
- Preheat your oven to 180 degrees.
- Prepare your ham by carefully removing the rind, but leaving the fat.
- Gently score the fat into a crisscross pattern.
- Make the glaze by stirring all the ingredients, apart from the sugar, in a small saucepan over medium-high heat until melted and smooth. Now add the sugar and stir constantly until the sugar has dissolved.
- Place the ham, fat side up, in a foil lined baking dish.
- Brush with half the glaze mixture.
- Place your ham in the oven to roast and brush with the remaining glaze occasionally until golden in colour, sticky and warmed through. This will take around 40 minutes.
Kris Lloyd's Woodside Cheese Wrights Brie with praline and pecan nuts
To begin, prepare a simple praline - any one will do. As the praline sauce cools you can begin on the cheese.
- 1/2 cup caster sugar
- 2 tablespoons cold water
- Line a baking tray with baking paper.
- Combine sugar and water in a saucepan over low heat.
- Cook, stirring, for 5 minutes or until sugar has dissolved.
- Increase heat to high. Bring to the boil.
- Boil, without stirring, for 5 to 7 minutes or until mixture turns golden.
- Remove from heat.
- Set aside for 2 minutes to allow bubbles to subside and allow to cool.
- Fit a Brie into a ramekin and place in a moderately heated oven. It should take roughly fifteen minutes to heat through perfectly, but the best test is to press down lightly on the top – it should feel soft.
- Remove from oven and place on your serving board, arranging half a cup of toasted pecans or walnuts (or both if you like!) on top of the cheese.
- To finish pour around a cup of the cooled praline sauce over the top of your still-warm Brie, covering the entire cheese, fabulous served with crisp almond bread.
If your brie is already ripe and gooey, just how I like them there is no need to bake the Brie and particularly if the weather is warm. Simply let the Brie have around 30 minutes at room temperature to soften up, make the Praline sauce let it cool slightly so it keeps a good pouring consistency and pour over the Brie, it’s as simple as that but incredibly delicious!
Happy Christmas, Kris Lloyd x
Ray Borda's thai kangaroo salad by Gourmet Game
After all the excitement and over indulging on Christmas Day, we like to take things easy on Boxing Day and we also like to keep meals simple and lite. A favourite in our family is our healthy and delicious Thai Kangaroo Salad, it’s fresh, zingy and packed full of flavour! Kangaroo is super lean, high in iron and zinc and best of all its not farmed, so it’s completely free from added hormones, antibiotics and chemicals.
Preparation time: 25 minutes
Cooking time: 15 minutes
- 1 tbsp peanut oil
- 500g kangaroo fillet
- 2 tbsp oyster sauce
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/2 cup thai basil leaves
- 1 tbsp finely chopped lemongrass
- 2 shallots, peeled and finely sliced
- 1 tbsp crispy-fried shallots
- 1 tbsp chopped roasted peanuts
- 1 clove garlic, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1 tsp brown sugar, to taste
- Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
- Heat oil in large non-stick frying pan over a medium-high heat. Rub kangaroo with oyster sauce and place in frying pan, browning the meat on all sides. Transfer kangaroo to prepared baking tray and place in preheated oven for 10 minutes. Remove from oven and rest for 20 minutes, then slice thinly.
- In a large mixing bowl combine sliced kangaroo, mint, coriander, basil, lemongrass and shallots, tossing to combine.
- For the dressing, pound the garlic and chilli to a paste using a pestle and mortar. Place paste in a small bowl, add lime juice, fish sauce and sugar to taste, stirring until well combined. Check flavours so that the salty, sour, sweet elements are balanced.
- To serve the salad, add dressing and toss to combine. Serve salad garnished with crispy fried shallots and peanuts.
Fat: 5.8g (1.1g saturated)
Peter Gago's Asian inspired oyster dressing
- 1 Doz oysters
- 1/3 cup light soy sauce
- 1/3 cup mirin
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp diced shallots
- 2 whole shallots
- 100ml oil for frying
- Shuck oysters, clean shell, rinse oyster meat in iced salt water and return to shell.
- Store in fridge until required.
- Finely dice shallots.
- Whisk together light soy, mirin, rice vinegar & sesame oil. Once emulsified stir through diced shallots.
- Shave whole shallots into rings and lightly fry until crispy.
- Remove oysters from fridge, spoon dressing over oysters and garnish with crispy shallots.
- Serve immediately.