Thai Nam Jim Dipping Sauce

Great for seafood. Makes 160ml.

Ingredients:

• 2 Cloves Garlic, crushed
• 1 Red Shallot, peeled and roughly chopped
• 1-2 Red Chilli, roughly chopped (depends how spicy the chilli is and how spicy you like it!)
• 1-2 Coriander Roots, well washed
• 1.5 tbsp Softened Palm Sugar
• 60ml Fish Sauce
• 60ml Lime Juice
• 5-6 Sprigs Coriander, roughly chopped

Instructions:

• In a mortar pestle or food processor, puree the garlic, shallot, chillies and coriander roots until you have a paste.
• Transfer mixture to a bowl and combine with palm sugar, fish sauce and lime juice. Stir until the sugar dissolves.
• Taste and adjust the flavours as desired, either spicy, sweet, sour or salty.
• Garnish with roughly chopped coriander leaves.

Thai Tamarind Jim Jaew Dipping Sauce

Great for meats, especially pork and beef. Makes 250ml.

Ingredients:

• 90g Tamarind Puree
• 2.5 tbsp Softened Palm Sugar
• 2.5 tbsp Fish Sauce
• 60ml Hot Water
• 3 tsp Rice Flour, lightly roasted
• 1-2 tsp Chilli Powder, to taste

Instructions:

• In a medium-sized saucepan, over medium-low heat, bring tamarind puree, palm sugar, fish sauce and hot water to a boil. Then remove from heat and leave to cool to room temperature.
• Mix in roasted rice flour and chilli powder to taste.

Thai Tamarind Dipping Sauce

Great for prawns, chicken, pork and vegetables.
Makes 250ml

Ingredients:

• 30ml Vegetable Oil
• 1 Red Chilli, minced
• 1 Large Clove Garlic, crushed and chopped finely
• 4 Shallots, chopped finely
• 30ml Fish Sauce
• 30ml Tamarind Puree
• 75g Palm Sugar, softened
• 1/2 tsp Salt
• 100ml Water

Instructions:

• Over high heat, in a medium saucepan, heat the oil. Once hot, fry the garlic and chilli for 1 min.
• Add the shallots and cook for 2 mins.
• Then add the fish sauce, tamarind, palm sugar and salt. Stir until the sugar has fully dissolved.
• Slowly add the water and simmer over low heat for 5 mins.
• Remove from heat and let cool to room temperature.
• The mixture keeps in an airtight container in the fridge for up to 2 weeks.

Ecuadorian Aji Criollo (Hot Sauce)

Makes 1 cup.

Ingredients:

• 4 Hot Peppers (Ajies)
• 1/2 cup Coriander, stems and leaves
• 1/2 cup Water
• 2 Garlic Cloves, crushed
• 1/2 Lime or Lemon, juiced
• 2 Green Onion (white parts only)
• Salt to taste

Instructions:

• In a food processor, blend the hot peppers, coriander, water, crushed garlic, onion and lime juice until mostly smooth (a little texture is nice on the palate).
• Taste and season or adjust flavours as desired.

Source: https://www.laylita.com/recipes/aji-criollo-or-hot-sauce/

Ecuadorian Salprieta Topping

Great for topping ceviche, salads and soups.
Directly translation means "dark salt". This condiment from the province of Manabi, Ecuador, to be used on fish, plaintain, rice. Also delicious on a ceviche.

Ingredients:

• 1/2 cup Toasted Corn
• 1/2 cup Roasted Peanuts
• 1/4 cup Coriander leaves, finely chopped (optional)
• 1 tbsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper

Instructions:

• In a food processor, blend toasted corn, roasted peanuts, dried oregano, coriander leaves, salt and pepper to a texture of coarse sand.
• Note : Achiote oil can be added to give colour to the mixture.

Source: https://en.wikipedia.org/wiki/Salprieta#:~:text=Salprieta%20or%20sal%20prieta%20is,on%20fish%2C%20plantain%20or%20rice

Egyptian Dukkah

Ingredients:

• 1/2 Cup Hazelnuts, toasted and chopped
• 2 tbsp Almonds, toasted and chopped
• 1 tsp Fennel Seeds, toasted and ground
• 3 tbsp Coriander Seeds, toasted and ground
• 3 tbsp Sesame Seeds, toasted
• 1 tbsp Cumin Seeds, toasted and ground
• 1 tbsp Paprika Powder
• 1 tsp Sea Salt
• 1 tsp Nigella Seeds (Black Cumin)

Instructions:

• Mix all the ingredients together and transfer it to an airtight container.

Source: https://hurrythefoodup.com/how-to-make-dukkah/ (adapted significantly)

Macadamia & Bush Tomato Satay Sauce

Ingredients:

• 4 large dried red chillies, finely chopped, seeds and all
• 20 ml white vinegar
• 20 ml macadamia nut oil
• 2 clove crushed garlic
• 80g macadamia nuts
• 20 ml light soy sauce
• 20 ml kecap manis
• 20 g palm sugar
• 250 ml tinned coconut cream
• 1 g lemon myrtle ground
• 1 tbsp ground bush tomato
• Salt flakes

Instructions:

• Place the dried chilli in a bowl, splash over the vinegar and leave it to soak for 15 minutes.
• Roast macadamia in a preheated 180C oven for 10 mins.
• Preheat a small heavy-based saute or frying pan over medium heat. Add the oil and when it is hot, add the garlic and saute it until softened, then add the chilli and vinegar mix and fry for a few seconds, stirring.
• Add all other ingredients, reduce the heat to low and gently simmer, stirring occasionally, for about 10-15 minutes until the nuts suck up the coconut cream and the sauce becomes thick.
• Blend the sauce with a stick blender once ready.

Source: Bush Tucker Recipes

Yemen Spiced Coriander Sauce (Zhoug)

Ingredients:

• 1-3 whole jalapenos, sliced (start with one, if unsure)
• 2 fat garlic cloves
• 1 bunch cilantro, small stems ok
• 1/2 teaspoon ground cardamon (or whole, see notes)
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt, more to taste
• 1/4 cup olive oil, more to desired consistency
• 2 tablespoon fresh lemon juice
• 1/2 teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Instructions:

• Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.
• Taste for salt and heat, adding more if necessary. Add chili flakes if you like.
• Store in a sealed jar in the fridge for up to a week.

Source : https://getrecipecart.com/recipe/authentic-zhoug-sauce-recipe-zhug-/60726c80feb9446fa2be6d89 No alterations made.

Vine leaf salsa verde (tasty with Prawns, Crackers, etc)

SERVES 4. PREPARATION 15 MINUTES. COOKING 5 MINUTES. DIFFICULTY Easy

Ingredients:

• 8 large raw green prawns, peeled, butterflied, tails intact (optional)
• Extra virgin olive oil, for drizzling
• Salt and black pepper, to taste

Ingredients (Vine Salsa Verde):

• 1 large garlic clove, peeled
• 1 small eshallot, peeled
• 2 anchovy fillets
• 1 small red chilli, seeds removed
• 1 bunch flat–leaf parsley, leaves picked and washed
• 1 bunch mint, leaves picked and washed
• 100 g drained vine leaves in brine, stems removed
• 200 ml extra virgin olive oil
• 2 tbsp white wine vinegar
• Juice of 1/2 lemon

Instructions:

• For the vine leaf salsa verde, in a blender, puree the garlic, shallot, anchovies and chilli and pound into a paste. Add the parsley, mint, vine leaves and a small amount of olive oil.
• Keep blending until a paste starts to form, gradually adding more oil as you go. I prefer to keep a bit of texture to the salsa, but you can continue until you’ve reached your desired consistency. Once you’re there, add the vinegar and lemon juice.
• Preheat a chargrill pan or barbecue over high heat. Place the prawns in a bowl, add a drizzle of oil and a little salt and pepper and toss to coat. Grill for 2 – 3 minutes on both sides or until just cooked through. Serve immediately with the vine leaf salsa verde on the side.

Source : https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/prawns-with-vine-leaf-salsa-verde/tqc8oagyy No alterations.

Hazelnut & Red Pepper Muhammara Dip

SERVES 6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS COOLING)

Ingredients:

• 4 red capsicums, quartered, deseeded
• 1 tsp Aleppo pepper flakes
• 1 tsp smoked paprika
• 2 garlic cloves, finely grated
• 1 tbsp pomegranate molasses
• 2 tbsp thyme leaves
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 2 tbsp barberries (or currants)
• 50 gm roasted skinless hazelnuts, coarsely chopped

Instructions:

• Preheat grill to high. Place capsicum skin side up on an oven tray and grill until skin blisters and blackens (10 minutes). Transfer to a bowl, cover with plastic wrap and set aside to steam (10 minutes). When cool enough to handle, peel skin (discard) and finely chop capsicum.
• Whisk spices, garlic, molasses, thyme, oil, honey and 1 tbsp water in a large bowl and season to taste.
• Add capsicum, barberries and hazelnuts, stir to combine and serve.

Source : Gourmet traveller, https://www.pressreader.com/australia/gourmet-traveller-australia/20201228/283381949557433 No alterations.

Malaysian Sweet Shallot Sambal

Ingredients:

• 2 tbsp vegetable oil
• 2 small banana shallots, thinly sliced
• 1 tbsp kecap manis
• 1 tbsp tamarind concentrate
• 50 gm (1/3 cup) sambal oelek

Instructions:

• Meanwhile, for sweet shallot sambal, heat oil in a large frying pan over medium heat.
• Add shallot and cook, stirring until starting to caramelise (6-8 minutes).
• Add kecap manis and tamarind and cook until fragrant and caramelised (2 minutes).
• Add sambal, stir to combine, and take off heat.

Source : https://www.gourmettraveller.com.au/recipes/fast-recipes/spiced-chicken-martabak-with-sweet-onion-sambal-20068 No alterations.

Sesame Chilli Garlic Sauce (Sooo good)

Ingredients:

• 10 Dry Kashmiri Red Chillies, whole and stems removed
• 2 tbsp Garlic, roughly chopped
• 2.5 tbsp Apple Cider Vinegar
• 1 tbsp Sugar
• Salt to taste
• 1 tbsp Sesame Oil

Instructions:

• In a small bowl, place the chillis and cover the chillis with boiling hot water. Cover the bowl with a lid or plate to keep the steam in. Set aside for 30 mins. Drain.
• In a blender, combine the soaked chillis, garlic, sugar, vinegar and salt until smooth.
• Add the sesame oil and mix with a spoon.
• Store in an airtight container in the refrigerator and use as required.
• Tip : It is very very tasty when mixed with soy sauce for dumplings and other foods.

Source : Tarla Dalal (site no longer working : https://www.tarladalal.com/chilli-garlic-sauce-282r). Recipe amended.

Australian Quandong Paste (for Cheeses & Crackers)

Prep 1hr + Cook 1 hr = Total time 2hrs
Makes 10 or so little 1.5cm diameter moulds

Ingredients:

• 100gm dried quandong
• 400gm sugar
• Juice of one lime

Instructions:

• Cover the quandong with water and soak for a minimum of one hour.
• Cook until tender (about 30 minutes). Drain the liquid.
• Puree the fruit and place in a pot with sugar and lime juice.
• Cook for approx half an hour until all the sugar has dissolved and the mixture has thickened.
• Then pour into moulds and allow to cool before placing in the freezer. Leave overnight.
• Once frozen, transfer to an airtight container and use individual portions as needed.

Source: Bush Tucker Recipes

Sichuan-style Chinese Red Oil

PREP 10 MINS + COOK 20 MINS = TOTAL 30 MINS

Ingredients:

• 100 g dried chili peppers, cut into small pieces
• 1 tbsp Sichuan peppercorn, dry-roasted
• 1 tsp Salt
• 1 tbsp white sesame seeds, toasted
• 2 cups oil, recommend colleseed oil
• 2 green onion, white parts only
• 1 thumb ginger, sliced

Ingredients (Spices):

• 2-3 star anises
• 2 bay leaves
• 1-2 Cinnamon Stick
• 1 tsaoko (Black Cardamon), optional

Instructions:

• Dry fry the pepper pieces in a pan over med-low fire until they turn dark red (the purpose of this step is to stimulate the aroma). Remove peppers and let them cool.
• Blitz the chilli pepper pieces into flakes. If you want to reduce the hotness, discard part of the seeds.
• Prepare the oil : Transfer to a bowl the crushed chili flakes, dry-roasted Sichuan peppercorn, salt and toasted sesame seeds.
• Add oil in wok and cut the spring onion into one inch sections and ginger slices. Fry over low fire until they becomes brown.
• Discard the spring onion and ginger.
• Then add the dried spices (star anise, cinnamon, etc). Continue to fry over low fire until aromatic. Remove and reserve the spices.
• Mix some hot oil with the pepper : Pour around 1/2 cup of hot oil into the chili fakes. Mix well.
• Turn up the fire and heat the oil until shimmering hot, almost smoky. Pour the remaining hot oil into the chili flakes. Chilli flakes need to sound like they are frying when more oil added.
• Let cool slightly.
• Pour into an air-tight container, wait for 1-2 days until the red color is formed.
• The chili oil can be kept up to a month in a sealed container.

Source : https://www.chinasichuanfood.com/how-to-make-chinese-red-oil/#recipe

Korean Sticky Kimchi & Gochujang Ketchup

Ingredients:

• 1/2 cup kimchi, chopped
• 1/4 cup honey
• 2 tbsp tomato paste
• 1 tbsp gochujang

Instructions:

• Place the kimchi, honey, tomato paste, gochujang and 2 tablespoons of water in a small saucepan over medium heat.
• Bring to a simmer and cook for 3 minutes, or until reduced and sticky.
• Set aside to cool.

Source : https://www.smh.com.au/goodfood/recipes/korean-beef-sausage-rolls-with-sticky-kimchi-ketchup-20210902-h1ybv9.html

Chilli Lime Popcorn

Makes a medium bowl full for about 4.
Prep = 10 mins. Cooking = 5 mins.

Ingredients:

• 1/4 cup Vegetable or Canola Oil
• 1/3 cup Popcorn Kernels
• 1/4-1/2 tsp Dried Chili Flakes, depending on how spicy you like it!
• 2 tbsp Finely Grated Lime Rind (2 small limes)
• 1/4 cup Store-bought Fried Shallots (optional)
• Sea Salt & Cracked Pepper

Instructions:

• Heat the oil in a deep soup pan over medium heat. Add the dried chili flakes and popcorn kernels. Ensure that there is a cover on the pan and put on two oven gloves.
• Shake pan to cover kernels in oil.
• Shake pan every minute or so to balance out the heat across the kernels.
• Once the popcorn starts popping, keep shaking the pan back and forth without removing it from the heat.
• The pan is ready once the popping slows down (don't wait too long or it will burn).
• Remove the pan from the heat and carefully open the cover away from you (there will be a lot of hot steam).
• Pour all the popped corn into one large bowl and quickly add in the lime rind, shallots, salt and pepper and mix these thoroughly with your hands.

Salt & Vinegar Popcorn

Ingredients:

• 1/4 cup malt, white wine, apple cider or white balsamic vinegar
• 2 teaspoons kosher salt
• 3-4 Cups Popcorn, freshly made, still hot

Instructions:

• Combine vinegar and salt in a small spray bottle; shake to dissolve the salt.
• Make the popcorn and place in a large bowl. Spray on popcorn, toss to coat, repeat multiple times until the flavour is coming through.

Source : https://www.keyingredient.com/recipes/1071545041/50-flavorful-popcorn-recipes/ No alterations.

Carnival Kettle Popcorn

Delicious in a popcorn bowl.

Ingredients:

• 1/2 cup Icing Sugar
• 2 tbsp Caster Sugar
• 1 tsp Kosher Salt
• 1/4 cup Vegetable oil
• 3/4 cup Popcorn Kernels

Instructions:

• In a small bowl, stir together icing sugar, caster sugar and salt. set aside.
• Place a large stove-top pot over high heat and add the vegetable oil and popcorn kernels.
• Shake the pot regularly as the oil heats the popcorn kernels so that they roll around in the oil.
• Once the popcorn starts RAPIDLY popping (don't do it too early or it will burn), crack the lid open and move fast to pour in the sugar mixture.
• Quickly return the cover and shake the pot non-stop until the popping subsides. Remove from heat immediately.

Source: https://www.keyingredient.com/recipes/1071545041/50-flavorful-popcorn-recipes/

Caramel Popcorn Bowl

Delicious with kettle corn inside the bowl.
Prep time 25 mins + Cook time 10 mins + Setting Time 1 hr = 1 hr 35 mins

Ingredients:

• 16 Cups Popped Popcorn (not instant)
• 1 Cup Salted Peanuts, toasted and chopped roughly in big pieces
• 1 Cup Unsalted Butter
• 1.5 Cups Brown Sugar, packed
• 1/3 Cup Light Corn Syrup
• 1/2 tsp Kosher Salt
• Nonstick cooking spray
• 10 Cups Popped Popcorn as filling (Kettle Corn compliments the caramel popcorn well)

Instructions:

• Take a large mixing bowl and cover it with foil paper, letting it hang over the sides for easy removal.
• Spray over the foil paper with the nonstick cooking spray so it is lightly coated.
• Set aside.
• In a separate bowl, toss together the toasted chopped peanuts and popped popcorn. Set aside.
• In a large saucepan, melt the butter.
• Add brown sugar, corn syrup and salt. Stir on a low heat until just combined.
• Add a candy thermometer, stop stirring and bring the mixture to a boil over med-high heat until the temp reads 150C. Make sure to remove the toffee before it burns.
• Pour the caramel mixture over the popcorn and peanuts, while stirring quickly with a rubber or silicone spatula to coat the mixture evenly.
• Acting quickly while the mixture is hot, pour the popcorn inside the big bowl lined with foil.
• Use the spatula to press the mixture across the insides of the big bowl to make a bowl shape inside.
• Use the bowl which help the popcorn and peanuts to help smooth out the inside of the popcorn bowl by pushing it against the inside walls of the popcorn bowl.
• Refrigerate for 1 hour or overnight to set.
• When ready to serve, remove the bowl from the fridge 30-45 mins before serving. Remove the popcorn bowl from the metal bowl, then remove the foil paper around it.
• Prepare your filler popcorn and serve the masterpiece.

Source: https://www.foodnetwork.com/recipes/caramel-popcorn-bowl-2674334

Japanese Toasted Nori Chips

Ingredients:

• Nori Sheets
• Sea Salt
• Sesame Seeds
• Nanami Togarashi Powder
• Sesame Oil

Instructions:

• In a mortar and pestle, crush sesame seeds.
• In a small bowl, combine the sesame seeds with the togarashi and salt.
• Using scissors, cut the nori sheets into triangles or squares.
• Place on a large baking-paper-lined oven tray; lightly brush nori with sesame oil.
• Heat a large non-stick frying pan over medium-high heat.
• Toast nori triangles, a few at a time, for 2 mins on each side, until crisp.
• Return crispened nori to the paper-lined tray and immediately sprinkle it with the sesame-togarashi mixture.

Source: https://www.womensweeklyfood.com.au/recipes/toasted-nori-chips-29588

3 Ingredient Seeded Crackers

Simple but good.
Makes about 48 crackers.
Prep time 25 mins + Cook time 35 mins = Total time 50 mins

Ingredients:

• 2 Cups Whole Wheat Flour
• 1 tsp Salt + more
• 1/3 Cup Olive Oil
• 1 tbsp Honey
• 1 tbsp Fennel OR Sesame OR Caraway Seeds

Instructions:

• Preheat oven to 375F.
• In a food processor, pulse salt and flour.
• In a separate bowl, stir oil, honey and 2/3 cup water.
• With the food processor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms.
• Extract the dough from the food processor and divide it in half.
• Cover one half with a moistened towel.
• Roll the remaining half into a rectangle, about 15x10 inches.
• Cover this rectangle with the towel. And repeat the rolling with the second half of the dough.
• Using a knife or a pizza cutter, cut each rectangle into 24 pieces (4 wide by 6 long approx).
• Fill a spray bottle with water (or use a pastry brush) and mist the top of the dough.
• Sprinkle the dough with seeds and more salt. Using your hands, press down on the seeds and salt to get them into the cracker dough.
• Bake crackers for about 15-18 mins, rotating sheets halfway through and checking for doneness esp towards the end of the baking time until slightly brown.
• Let them cool before serving (they'll crispen up).

Source: https://www.epicurious.com/recipes/food/views/3-ingredient-seeded-crackers

Semi-dried Tomatoes

Prepare overnight

Ingredients:

• 500g Cherry Tomatoes
• 2 tsp Maldon Salt
• 1/4 tsp White Sugar
• 1 tsp Dried Thyme
• 2 tbsp Olive Oil

Instructions:

• Preheat the oven to 220C.
• Line a baking tray with parchment paper.
• Cut the cherry tomatoes in half. Sit them across the baking tray, cut side up.
• Sprinkle cherries with salt, sugar, thyme and olive oil.
• Turn off the oven. Place the tray with cherries inside and close the door.
• Leave the tomatoes in the oven overnight without opening the door.
• The next morning, take out the tray.
• Preheat the oven to 220C.
• Turn off the oven. Place the tray with cherries inside and close the door.
• Leave the tomatoes in the oven for 1 hour without opening the door.
• Remove the tray and transfer the semi-dried tomatoes to a serving plate.

Sopressa Salami chips

Preparation time is 5min + Cook time is 10min
Serves 6 people

Ingredients:

• 12 slices Bertocchi Hot Soppressa Salami

Instructions:

• Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray with baking paper.
• Place slices on tray. Bake for 10 minutes or until crispy, flipping them over halfway through and careful they don’t burn.
• Cool on tray for a few mins.

Source : Unaltered Recipe. https://www.woolworths.com.au/shop/recipes/soppressa-salami-chips

French Escargots Braised in Butter & Garlic

Serves 4-6.

Ingredients:

• Tin of Quality Snails, rinsed and cleaned
• 150g Unsalted Butter
• 40g Shallots, peeled and finely chopped
• 3 Large Garlic Cloves, peeled, crushed, minced
• 1/3 cup Flatleaf Parley leaves, chopped finely
• 1 tsp Brandy
• 1/4 tsp White Pepper
• Pinch Salt

Instructions:

• Mix all the ingredients together.
• Let marinate for at least 6 hours, stirring intermittently.
• Heat the oven to 220C.
• Place mixture in shallow broiling dishes (individual dishes if you have them, such as ramekins).
• Bake in the oven for 10 mins until you hear the butter "singing".
• Serve immediately.

Source : Raymond Blanc, https://www.youtube.com/watch?v=Yumpv1CmKbY

Lamb Sausage Rolls (2 Flavours)

This recipe is split to make 2 sets of flavours, one slightly sweet and the second more savoury with moroccan flavours. Makes 24 rolls.

Ingredients (Slightly Sweet Flavour):

• 250g Lamb Mince
• 1/2 Cup Mint Jelly
• 1 Cup Haloumi, finely grated (optional, not sure if it makes a difference. Need to test.)
• 1/4 tsp Sea Salt

Ingredients (Moroccan Spice Flavours):

• 250g Lamb Mince
• 2 Garlic Cloves, finely chopped (in food processor if possible)
• 1/4 tsp Sea Salt
• 1/4 tsp Pepper
• 1 tsp Hot Paprika
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Allspice
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger
• 1/2 tsp Turmeric
• 1/2 tsp Cinnamon
• 1/3 Cup Mint Leaves, chopped finely (in food processor if possible)

Ingredients (Assembly):

• 3 Sheets of Puff Pastry
• 1 Egg, lightly beaten

Instructions:

• Preheat oven to 200C and line 2 baking trays with baking paper.
• For the slightly sweet flavoured rolls, place all the related ingredients in a bowl and mix well with your hands.
• For the moroccan flavoured rolls, place all the related ingredients in a separate bowl and mix well with your hands.
• Divide each mixture into 3 portions, then, on a clean surface, roll each portion into a long log (about 3cm thick) until you reach the length of the short side of the puff pastry.
• Cut each sheet of puff pastry in half to form two wide rectangles (nearly a square).
• Place a roll of sausage mixture onto the bottom edge of a puff pastry piece. Then roll it up tightly to enclose.
• Turn rolls seam-side down and cut each roll in 6 pieces (start by cutting the roll in half, then cut each half into 3 pieces).
• Place on baking tray, allowing at least 1 inch of room in between rolls and brush with the beaten egg.
• Bake the rolls in the oven for 10-12 mins until puffed and golden.
• Serve the sausage rolls warm.

Brazilian Cheese Rolls (Pao de Queijo)

Delicious right out of the oven and easy to make.
Makes approx. 32 Balls
Great as appetizers or hors d'oeuvres at a party!
Prep & Cook time : 40 mins
Prep time only : 15 mins

Ingredients:

• 1 Cup Milk
• 1 tbsp Melted butter
• 1/2 Cup Vegetable Oil
• 2 1/8 cups Tapioca Flour
• 2 Eggs
• 1 Cup Grated Farmer's Cheese (or any firm fresh cows milk cheese such as Baccio or Brazilian Cheese Queijo Minas) or Parmesan
• 1/4 Cup Grated Cheddar Cheese (Optional)
• Salt to taste

Instructions:

• Preheat over to 350F.
• Mix milk, salt, vegetable oil and butter in a pot. Bring it to a boil, then immediately remove it from the heat.
• Stir in tapioca flour, a little at a time.
• Stir in the eggs and the cheese. Mix well.
• Let mixture cool for 15-30 mins, so that it will be easier to handle. Option : Chill in the refrigerator for 15 mins or so to help cool.
• With floured (tapioca flour) hands, shape the dough into golf ball sized balls (about 50g portions) and place them on a baking sheet which is covered with baking paper to prevent sticking. Allow for at least 5 cms space between balls.
• Bake rolls for 20-25 mins, until they are golden and have puffed up.
• Serve Warm. If serving later, reheat each in the microwave for about 15-20secs, or 45secs for 4 or 5 rolls at once.

French Grueyere Mini-Tarts (Gougeres)

Makes 24 mini tarts / muffins

Ingredients:

• 1 Cup Water
• 1/4 pound (8 tbsp) unsalted butter
• 1.5 tsp salt
• 1.5 cup plain flour
• 5 eggs
• 1 cup diced Gruyere cheese
• Pepper to taste
• 1/2 Cup grated Gruyere cheese

Instructions:

• Preheat the oven at 375F/190C
• In a saucepan, bring the water, butter and 1 tsp of salt to a boil. Mix well.
• Remove the pan from the heat, let cool slightly, then stir in the flour and mix well.
• Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from heat.
• Stir in the eggs, one at a time until well combined.
• Add the diced cheese, the remaining 1/2 tsp of salt and pepper. Stir well.
• Drop the dough into a greased mini muffin tins. Sprinkle on the grated cheese.
• Bake in batches for 25 mins, or until puffed and golden. Serve immediately, while warm.

Thai Beef Meatballs

Makes about 2 dozen
Great as appetizers or hors d'oeuvres at a party!

Ingredients:

• 500g Beef Mince (Pork or Chicken could also be used as substitutes)
• 1/2 tsp Green Curry Paste
• 1 tbsp Oyster Sauce
• 1 Clove Garlic, crushed
• 1/2 cm Ginger, grated
• 1 tsp Fish Sauce
• 1 Spring Onion, finely sliced (include the stalk)
• 1 tbsp finely chopped Coriander
• 140 or 165ml tin Coconut Milk
• 1 Carrot, grated
• 1/2 Cup Breadcrumbs
• Sweet Chili Sauce for dipping only

Instructions:

• Preheat oven to 200C.
• Prepare 3 baking trays - Cover with baking paper.
• Combine all ingredients, apart from the Sweet Chili Sauce, in a large bowl.
• Use teaspoons to place rounded teaspoonfuls on the tray. Loosely shape into spheres.
• Bake for approx. 12mins, or until cooked and slightly browned.
• Serve warm with Sweet Chili Sauce for dipping.

Baked Smokey Cheese Polenta Chips

Serves 6-8 as an appetiser

Ingredients:

• 375ml Chicken Stock
• 60g Instant Polenta
• 20g Unsalted Butter
• 1/2 tsp Salt
• Grind of Pepper
• 2 tsp Thyme leaves
• 60g Smokey Cheese (eg. Scamorza affumicata), coarsely grated
• Vegetable oil, for frying
• 1/2 Cup Plain Flour
• Tomato relish or sauce, for serving (optional)

Instructions:

• Grease and line a 22cm square baking tray with baking paper, with a slight overhang for easily removal.
• In a medium sized saucepan, over medium heat, bring the stock to boil.
• Slowly add the polenta while stirring constantly to avoid clumping.
• Reduce heat to low and, while continuing to stir, cook for 5-7 mins.
• Remove from heat and stir in the butter, grated cheese, thyme leaves, salt and black pepper.
• Once the butter and cheese have melted and have been stirred through evenly, pour the mixture into the prepare baking tray.
• Use a wet spatula to level out the polenta mixture. Place a square of baking paper overtop the mixture and roll a glass over it to smoothen further.
• Leave the baking paper cover and leave to cool completely. Once room temperature, transfer the baking tray to the fridge to chill and firm up for 30 mins.
• Heat up the wok for frying (alternatively you could also bake them for a healthier approach).
• Remove the polenta from the tray and cut into rectangle thumb sized lengths (approx 1.5cm thick x 6cm long).
• If frying, toss each polenta rectangle in the flour to coat. Shake off the excess and carefully place in the hot oil. Fry for about 6 mins until golden brown. Transfer to a baking rack to drain. Repeat with remaining polenta chips but don't overcrowd otherwise the chips won't be crispy.
• If baking, preheat oven to 200C. Line a large flat baking tray with baking paper and place the chips, 2cm apart, across the tray. Spray with oil spray to coat evenly. Bake for about 10-15 mins until chips are crispy and golden brown.
• Serve hot with tomato relish alongside.

Parmesan Polenta Crisps with Olive Tapenade

Prep 20 min + Cook 55 min + Cool 35 min
Serves 4 as a snack

Ingredients (Polenta Crisps):

• 150g quick-cook polenta
• 650ml water
• 3/4 tsp chilli flakes (optional)
• 2 garlic cloves, peeled and crushed
• 2 tbsp olive oil
• Salt and black pepper
• 80g parmesan, finely grated

Ingredients (Olive Tapenade):

• 75g pitted kalamata olives
• 1.5 tbsp capers
• 0.5 small shallot, peeled and roughly chopped (30g)
• 1 lemon – juiced, to get 1 tbsp, and zest finely grated, to get 1.5 tsp
• 2-3 tbsp (10g) parsley, roughly chopped
• 1.5 tsp cumin seeds, toasted and roughly crushed in a mortar
• 40ml + 20ml olive oil

Instructions:

• Cut out two roughly 40cm x 30cm pieces of greaseproof paper and lay them flat on a work surface.
• Put the water, chilli (if using), garlic, a tablespoon of oil and a teaspoon of salt in a medium saucepan and bring to a boil. Turn down the heat to medium-low and slowly pour in the polenta, whisking constantly to avoid any lumps. Cook for about two minutes, or until the polenta starts to pull away from the sides of the pan, then add the cheese and cook, stirring continuously, for a minute more, until nicely melted into the polenta.
• Working quickly now, pour the polenta on to the centre of one of the pieces of greaseproof paper and top with the other piece. Use a rolling pin to roll and spread out the polenta evenly, until it’s about 1/2cm thick (Nice crunch for the thinner ones and thicker ones nice too. Def no more than 1/2cm thick.), then leave to cool completely and firm up – about 30 minutes.
• Heat the oven to 220C (200C fan)/425F/gas 7. Peel away the top sheet of greaseproof paper and brush the exposed polenta with another tablespoon of oil. Use a sharp knife to cut the polenta into uneven squares of about 3cm x 3cm in size (mismatched shapes add to the charm of the finished dish). Spread the polenta squares over two large oven trays lined with baking paper, then bake for 20 minutes. Swap the trays around in the oven, bake for 20 minutes more, or until lightly golden, then remove and leave to cool for about five minutes.
• Meanwhile, put all the tapenade ingredients less a tablespoon 20g of the oil in a food processor, season with plenty of pepper and pulse to a rough paste. Transfer to a bowl and spoon over the reserved tablespoon of oil.
• Pile the polenta crisps on to a shallow plate, and serve with the tapenade alongside, for scooping.

Source : Unaltered recipe. https://www.theguardian.com/food/2020/aug/22/yotam-ottolenghi-recipes-late-summer-snacksgarlic-anchovy-dip-polenta-crisps-tapenade-coconut-coffee-bars

Lebanese Sfiha (Harissa Lamb Minced Pies)

Makes a dozen small pies.

Ingredients (Dough):

• 1 Cup Warm Milk
• 1 tsp Dried Yeast Powder
• 1.5 Cups Plain Flour, sifted
• 1 tbsp Olive Oil
• 1.5 tbsp Sugar
• 1/2 tsp Salt

Ingredients (Filling):

• 1/3 Cup Pine Nuts
• 500g Minced Lamb
• 1 Large Onion, finely diced
• 1 Large Tomato, chopped
• 1 Handful Fresh Mint, finely chopped
• 2-3 tsp Salt
• 1 tsp Allspice
• 1/4 tsp Cinnamon
• 1/4 tsp Cayenne Pepper
• 2 tbsp Yoghurt
• 1 tbsp Tahini
• 1 tbsp Pomegranate Molasses
• 2 tbsp Butter
• 3 tbsp Harissa Paste + extra to garnish if desired
• 1 Egg
• Lemon Wedges, for serving (optional)
• Plain Yoghurt, for serving (optional)

Instructions:

• Start with the dough. In a medium bowl, combine the warm milk and yeast, stir to dissolve the yeast and set aside in a warm place for five minutes until the mixture begins to froth.
• Meanwhile, in a large bowl, mix sifted flour with olive oil, sugar and salt.
• Add milk mixture to the flour mixture. Mix until well blended.
• Cover the bowl with a cloth and set aside for five minutes.
• Knead the dough thorough for ten minutes, until it becomes elastic. Cover the dough with a cloth, place in a warm spot and allow to rise for 1-2 hours until it has doubled it's size.
• Meanwhile, start preparing the filling by toasting the pine nuts in a frying pan.
• In a large bowl, combine the meat, chopped onion, tomatoes, mint, salt and spices.
• Add yoghurt, tahini, pomegranate molasses, toasted pine nuts, harissa paste and butter. Mix well and set aside in the fridge until you need to start.
• Prepare a baking tray with baking paper and set aside.
• Preheat oven at 180C.
• Roll the dough into walnut-sized balls in between your palms.
• Place each dough ball on a sheet of baking paper and top with another sheet of baking paper. Then using a rolling pin, flatten the dough ball into a circle of about 8cm diameter.
• Place 1 tbsp of the meat filling in the middle of each circle.
• Fold the sides of the dough to form 4 walls around the mixture, pinch each corner so that the walls hold together and the corners stick out a little.
• Place each sfiha bundle on the lined baking tray. Space them out by at least 1 inch.
• In a small bowl, lightly whisk the egg with a fork. Then, using a pastry brush, brush some whisked egg on top of the dough parts of the sfiha.
• Bake the sfihas for 30 mins, until the pastry is golden and filling is sizzling.
• Serve warm with lemon wedges, dollops of plain yoghurt and/or harissa.

Aubergine Kadaifi Pastry Nests

Makes about 12 kadaifi nests.

Ingredients:

• 1.2kg of Aubergine (approx 4 Aubergine)
• 200g Ricotta
• 65g Mature Pecorino Cheese, coarsely grated
• 25g Parsley, chopped finely
• 1 Egg, lightly beaten
• 110g Unsalted Butter, melted
• 80ml Canola or Sunflower Oil
• 240g Kdaifi Pastry
• Salt & Pepper
• Tomato salsa, for serving (optional)

Instructions:

• Heat the oven to 250C. Pierce the aubergines in a few places with a sharp knife.
• Place on a tray in the oven for 1.5 hours, turning occasionally until blackened on all sides. Check every 30 mins to ensure it is not overburnt.
• Remove from the oven and scoop out the flesh into a colander to drain for 30 mins. Discard the burnt skins.
• Reduce oven temperature to 220C.
• Mix the drained aubergine in a bowl with the ricotta, pecorino cheese, parsley, egg, 3/4 tsp salt and a pinch of pepper.
• Make the kadaifi nests by mixing together in a small bowl, the melted butter and oil.
• Remove a 20g bundle of kadaifi pastry and place in a separate small bowl. Add a teaspoon of butter mixture and toss to coat.
• Take the bundle and spread it flat on a working surface. Place 1.5 tbsp of the filling mixture in the middle of the bundle.
• wrap the pastry loosely around the filling so all the filling is covered. Place the bundle on a baking tray lined with baking paper.
• Repeat with remaining pastry and filling. Only a little bit of space is needed in between the bundles.
• Bake for 25-30 mins, until golden and crisp. Serve at once with tomato salsa.

Cyprus Flaounes (Easter Cheese Pastries)

Makes 15 pastries.
Note : You'll need to start making this the day before.

Ingredients (Filling):

• 12g Dried Yeast
• 1/4 tsp Sugar
• 62ml Milk, warmed
• 500g Kefalotyri or Pecorino Romano Cheese, grated
• 125g Haloumi, grated
• 90g Fine Semolina
• 75g Plain Flour
• 4 Eggs
• 1/2 Bunch Mint, chopped
• 85g Sultanas

Ingredients (Pastry):

• 10g Dried Yeast
• 1/4 tsp Sugar
• 375ml Milk, warmed
• 500g Plain Flour
• 3g Mastic, ground to a powder
• 5g Mahlab (Mahlepi), ground to a powder
• Pinch of Salt
• 63g Unsalted Butter, softened
• 125g Sesame Seeds
• 1 Egg Yolk, lightly beaten

Instructions (Filling):

• In a large bowl, combine the yeast, sugar and warm milk. Stir once to dissolve the yeast into the milk. Wait for 5 mins for the yeast to bloom.
• Then add the grated cheeses, semolina, flour and eggs. Mix well. Cover and refrigerate overnight.

Instructions (Pastry):

• Combine the yeast, sugar and 125ml of the milk in a bowl and dissolve the yeast into the milk (give it a quick stir). Wait for 5 mins for the yeast to bloom.
• Meanwhile, in a separate large bowl, combine the flour, mastic, mahlab, salt and butter.
• Add the yeast mixture and the remaining 625ml milk. Knead to form a dough, adding extra milk or flour if/as needed. the pastry should be soft but not sticky..
• Place dough in a bowl and cover with a tea towel. Set aside for 1 hour to rise.

Instructions (Back to the Filling):

• Mix in the mint and sultanas into the cheese filling.
• Rinse the sesame seeds in a fine sieve. Drain and spread out the seeds over a tea towel to dry.

Instructions (Assembly & Baking):

• Preheat oven to 180C.
• Roll out a quarter of the dough in between two sheets of baking paper until it is about 3mm thick.
• Cut out 15cm diameter rounds of the pastry.
• Place a round of pastry on top of the sesame seeds and press down firmly to stick the seeds to the pastry.
• Place the round of pastry with seeds on top of a baking tray lined with baking paper. Add 2 tbsp of the cheese filling.
• Fold the pastry to create 3 walls, leaving the filling in the centre open.
• Repeat with remaining pastry.
• Brush the pastry and filling with the beaten egg yolk.
• Bake pastry for 30 mins until golden.

Salt & Vinegar Potato Bites

Serves 3-4 as a snack.
Prep time = 10 mins. Cooking time = 80 mins.

Ingredients for Meatballs:

• 4 Long Kipfler Potatoes, washed
• 3 Cups White Vinegar
• 2 tbsp Olive Oil
• Salt & freshly ground black pepper

Instructions:

• Cut the potatoes into no thinner than 0.75cm thick slices, ensuring you make the slices even.
• In a deep medium-sized saucepan, over medium-high heat, add the potato slices and the vinegar. Bring to a boil and cool for 5-10 mins until a fork can just pierce the potato easily, for al dente potatoes.
• Turn the heat off, cover the pan with a lid and let them sit in the vinegar for 30 mins.
• Meanwhile, preheat the oven to 200C and line a large baking sheet with parchment paper.
• Drain the potatoes then place them on the baking tray in an even layer, ensuring they don't overlap.
• Season generously with salt and black pepper. Then drizzle a bit of olive oil overtop.
• Bake for 20-25 mins until golden.
• Remove from the oven and flip over each slice. Return to the oven for a further 10-20 mins.
• Keep an eye on the potatoes to ensure that they don't burn.
• Remove from the oven when all done. Serve warm.

Source: https://www.sbs.com.au/food/recipes/salt-and-vinegar-potatoes

Parmesan & Olive Palmiers Biscuits

Makes 12 palmiers.

Ingredients for Meatballs:

• 1 Sheet Puff Pastry
• 3 tbsp Black Olives, pitts removed and blitzed to form a tapenade
• 1/2 cup Parmesan, finely grated
• 6 Anchovies, finely chopped

Instructions:

• Preheat oven to 220C.
• Prepare a baking sheet lined with baking paper.
• In a small bowl, combine the olive tapenade, the grated parmesan and the anchovies. Mix until completely smooth.
• Lay the puff pastry sheet on a flat surface. Brush the top of the sheet with all the tapenade mixture across the full width and length of the sheet.
• Starting from a long side, tightly roll up the pastry, until you reach the centre. Then repeat with the opposite side to meet in the middle and form a palmier shape.
• Quickly, using a sharp knife, cut pastry into 1cm-thick slices.
• Place the slices, cut-side down, on the prepared baking tray with some space in between them to allow them to expand during baking.
• You may need to place the pastry in the fridge or freezer if it starts getting too soft or for any that can't be baked right away.
• Bake for 18 minutes or until golden and puffed. Check they are cooked through.
• Then transfer to a wire rack to cool. Serve warm or at room temperature.

Source: https://www.taste.com.au/recipes/parmesan-olive-palmiers/571c21df-46f7-41fe-b4a8-eda39300f8e5 (Recipe Adapted)

Spinach & Ricotta Pull-apart Sun Pie

Serves 6-8.

Ingredients:

• 250g Frozen Spinach, thawed, excess liquid squeezed out
• 200g Fresh Ricotta
• 120g Goat's Cheese, crumbled
• 100g Cheddar, coarsely grated
• 3 Green Onions, finely chopped
• 2 + 1 Eggs
• 2 Puff Pastry Sheets, frozen and just thawed

Instructions:

• Preheat the oven to 220C.
• In a large bowl, combine the spinach, ricotta, goat's cheese, cheddar and shallots.
• Stir in 2 eggs and season with salt and pepper.
• Cut a 24.5cm circle from each pastry sheet.
• Place one of the circles on a large sheet of baking paper.
• Spoon the spinach mixture onto the centre, leaving a 1.5cm border.
• In a small bowl, lightly whisk the remaining egg and brush the border lightly with the egg.
• Top with the remaining pastry circle and press into the edges to seal.
• Use a 9cm diameter upturned bowl as a guide to gently score (carefully not cutting through) a circle in the center of the pie.
• Brush the top of the pie with the egg.
• Gently cut lines in the outside ring to make quarters. Then for each outside quarter, make three further cuts to obtain four wedges. You'll end up with 15 wedges in total.
• Slide the paper with the pie onto a large baking tray lined again with baking paper.
• Carefully lift and make a single upwards twist to each of the 15 wedges to expose the filling and finish with a curl the top end.
• Use a small sharp knife to make a few decorative lines in the centre of the pastry.
• Brush the top of the pastry with the egg again so that all of the newly exposed pastry is coated.
• Bake for 30-35 mins until golden, puffed and cooked through.
• Serve just out of the oven or at room temperature.

Source: https://www.taste.com.au/recipes/spinach-ricotta-pull-apart-sunshine-pie/080c02ca-e00d-4646-9073-958737db1984

Beef & Dried Plum Empanadas

Makes 12 Pastries

Ingredients (Dough):

• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1/3 cup ice water
• 1 tablespoon distilled white vinegar

Ingredients (Filling):

• Splash of coconut oil
• 1 3/4 cup diced onion
• 1/2 lb ground beef
• 1 1/2 tsp sugar + extra for sprinkling
• dash or two of salt
• couple dashes of cinnamon
• 7 prunes (dried plums)
• 5 tbsp dried cranberries
• 1 package La Saltena Hojaldrados empanada wrappers
• 1 egg, lightly beaten

Instructions:

• In a food processor, blitz flour with salt and butter until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• In a small bowl, beat together egg, water, and vinegar. Add to flour mixture, stirring until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with the heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
• Preheat your oven to 400F.
• Meanwhile, make the filling. Heat a splash of coconut oil over medium-high heat in a large, heavy bottom pan. Add the onions and cook for a few minutes until softened.
• Add the ground beef, the sugar, and a few shakes of salt. Cook until the beef is browned, then add a dash or two of cinnamon. Stir in the prunes and the dried cranberries and cook for a minute more. Taste and adjust your seasonings as needed. Strain and transfer mixture to a bowl to cool.
• Roll out empanada dough. Cut out a disc 5 inches in diameter and 1/2 cm thick.
• Place a disc of empanada dough in the palm of your hand, and scoop about 1/3 cup of the filling of your choice onto the center of the disc. Using your finger, brush a bit of water around one half of the top side of the disc (think of a half-moon). This will help seal the edges. Fold one half of the dough over the filling, carefully lining up the edges, to form a semi-circle. Pinch the dough to seal the empanada closed.
• Set the empanada on a greased baking sheet, and use a fork to crimp down on the edge.
• Brush the tops/sides of the empanada dough with a lightly beaten egg and sprinkle with sugar.
• Bake for 12 minutes on the bottom rack of your oven, then for 5 minutes on the top rack.
• Let cool 5-10 minutes; enjoy while still warm.

Source : Epicurious Empanada Dough, Dramatic Pancake Empanada Filling

Broccoli, Mustard and Cheddar Hand Pies

Prep 5 mins + Cook 25 mins = Total 30 mins
Serves 6.

Ingredients :

• 6 sheets puff pastry
• 1/2 cup (140g) honey mustard
• 300 grams broccoli, chopped finely
• 1 1/2 cups (180g) grated cheddar
• 1 1/2 cups (150g) grated mozzarella
• 1 free-range egg, beaten lightly
• 3 teaspoons toasted sesame seeds

Instructions:

• Preheat oven to 200C/400F. Line two oven trays with baking paper.
• Using a plate as a guide, cut six 22cm (8 3/4-inch) rounds from the pastry. Spread pastry with mustard, leaving a 1cm (1/2-inch) border around the edge.
• Combine broccoli, cheddar and mozzarella in a large bowl; season. Place one-sixth of the broccoli mixture in the centre of a pastry round; fold over to enclose filling, crimping the edge to seal with a fork. Repeat with remaining broccoli mixture and pastry rounds.
• Place pies on trays. Brush with egg and sprinkle with seeds; cut four slashes on each pie.
• Bake pies for 25 minutes or until golden and puffed.

Source : Women's Weekly

Butter Candle

Future variation to try : Duck Fat

Prob best for indoor dinners than outdoor ones given the wind blew out the candle easily. Note: Butter can melt quickly at times.

Ingredients :

• Salted butter
• Garlic or other flavours such as chilli, thyme, etc.
• Bread, for serving

Instructions:

• Prep cup with a kitchen string suspended overtop tied to a toothpick or skewer to act as a candle wick
• Melt butter.
• Optional : Add flavours eg. if garlic, cook pressed garlic in butter on low for a few mins.
• Pour the infused butter in the wick-prepared cup.
• Set aside carefully in the fridge for a few hours to let the candle set before using.

Source : https://cabotcreamery.com/blogs/recipes/garlic-butter-candle-recipe Alterations made.

Cauliflower PopCorn

Makes about 1.5 Cups of popcorn.
Most crunchiest on the same day it is made.

Ingredients :

• 1 Cauliflower, cut into tiny florets (about 1-2cm max size and use the stems for another purpose)
• 2 tbsp Cajun Spice Mix
• 2 tbsp Tahini
• 1 tbsp Apple Cider Vinegar
• Pinch of salt

Instructions:

• In a large bowl, mix the cajun spice mix, the tahini, salt and apple cider vinegar until well blended.
• Toss in the cauliflower florets until fully coated.
• Place coated cauliflower across 1-2 porous baking sheet in the dehydrator, spread evenly to avoid clumps.
• Dehydrate the cauliflower at 55-60C for 12-24 hours until desired crunch is reached.
• Let cool to room temperature and keep in an airtight jar until serving.

Spiced Chicken Meatballs with Chilli & Mint Sauce

Ingredients for Meatballs:

• 600g Minced Chicken
• 1 Large Onion, finely diced
• 1 Cup Desiccated Coconut
• 1 Medium Carrot, grated
• 1/2 Cup Breadcrumbs
• 1 tbsp Thai Sweet Chilli Sauce
• 1 tbsp Freshly Chopped Thai Basil
• 1 tbsp Fish Sauce
• 1 tbsp Green Curry Paste
• 1 tbsp Fresh Coriander Leaves
• 1 tbsp Soy Sauce
• 1 Egg
• Olive Oil for Cooking

Ingredients for the Sauce:

• 1/4 Cup Thai Sweet Chilli Sauce
• 1.5 tbsp Rice Wine Vinegar
• 2 tsp Lemon Juice
• 1 tbsp Fish Sauce
• 1 tbsp Grated Palm Sugar
• 3 tbsp Freshly Chopped Mint
• 2 tbsp Water
• Salt and Pepper, to taste

Instructions:

• Combine all ingredients for the meatballs in a large bowl and blend well. Cover and chill in the fridge for 20-30 mins.
• Preheat oven to 200C (not fan forced).
• Brush a baking tray with oil. Form the mixture into balls approximately 3-cm wide, and place onto tray.
• Bake for 20-30 mins, turning the meatballs every 10 mins.
• Drain meatballs on paper towels.
• Meanwhile, make the sauce by combining all ingredients and mix well.

Preserved Lemon, Pork & Parmesan Meatballs

Makes 12 meatballs

Ingredients for Meatballs:

• 1/2 Cup Fresh Breadcrumbs
• 1/4 Cup Milk
• 500g Pork Mince
• 1 Clove Garlic, finely chopped
• 1/2 Cup Coarsely Grated Parmesan
• 1/4 Cup Finely Chopped Flat-Leafed Parsley
• 2 tbsp Finely Chopped Preserved Lemon
• 1 tbsp Olive Oil

Instructions:

• Put the breadcrumbs and milk in a bowl and set aside for 5 mins.
• Meanwhile, put the mince, garlic, parmesan, parsley and preserved lemon in a separate bowl and season with salt.
• Add the breadcrumbs mixture and mix thoroughly to combine.
• Divide the mixture into 12 meatballs.
• Heat the oil in a large frying pan over medium heat then cook the meatballs, turning, for 4-6 mins or until golden and cooked through.

Spicy Hoisin Meatballs

Ingredients:

• 500g Chicken Mince or Pork Mince
• 1 Egg, Lightly Beaten
• 1 Cup Fresh Breadcrumbs
• 1 Small Brown Onion, grated
• 1/4 tsp Dried Chilli Flakes
• 2 Garlic Cloves, crushed
• 1/2 cup, Hoisin Sauce
• 2 tbsp Vegetable or Peanut Oil
• 2 cm Piece of Fresh Ginger, finely grated
• Hokkien Noodles, to serve
• Thinly Sliced Green Onion, to serve

Instructions:

• In a large bowl, combine mince, egg, breadcrumbs, onion, chilli and half the hoisin sauce. Season with salt and pepper.
• Blend mixture with your hands and rolls 2cm small meatballs. Place on a lined tray.
• Heat oil in a large frying pan over medium-high heat.
• Cook meatballs, turning regularly, for 5-7 mins or until browned and cooked through. Transfer cooked meatballs to a separate plate. Cover to keep warm.
• After the meatballs are all cooked, add ginger and remaining garlic to the pan. Cook, stirring, for 1 min until fragrant.
• Add 1/2 cup cold water and remaining hoisin sauce.
• Bring to a boil. Simmer for 5 mins until sauce has thickened.
• Return meatballs to pan and stir gently to coat.
• To serve, place hot noodles (reheat if necessary) in bowls and top with meatbals and green onion.

Chickpea & Goat's Cheese Fritters

Serves 4-6

Ingredients for Meatballs:

• 1 Bulb Fennel, coarse outer layer removed, cored, fennel coarsely chopped
• 1 Clove Garlic, chopped
• 400g Can Chickpeas, rinsed and drained
• 1/2 Cup Flour
• 1/2 tsp Baking Powder
• 1 Egg, lightly beaten
• 200g Soft Goat's Cheese, crumbled
• 2 tsp Curry Powder
• 2 tsp Paprika
• 1/4 tsp Cayenne Pepper
• 2 tbsp Parsley Leaves, chopped (optional)
• Olive Oil for Frying

Instructions:

• Put the fennel and garlic in a small food processor and blitz until finely chopped. Transfer to a bowl.
• Put the chickpeas in the food processor and blitz to a coarse paste.
• Add the chickpeas to the fennel mix, along with the flour, baking powder, curry powder, paprika, cayenne pepper, parsley and egg. Season with salt and freshly ground black pepper. Mix well to combine.
• Add the goat's cheese and mix gently until just combined.
• Roll tablespoons of the mixture into balls and place on a large plate.
• Heat 1 cm of oil in a large non-stick frying pan over medium-high heat. Add the fritters, in batches, and press down slightly with a spatula to flatten. Cook for 3 mins each side or until golden and heated through.
• Transfer to a plate and cover to keep warm.
• Sprinkle the fritters with salt and pepper. Serve warm.

Chickpea Wedges with Parsley, Lemon & Caper Sauce

Makes about 20.
Time : 20 mins Prep + 1 hr Chill + 25 mins Cook

Ingredients:

• 120g Chickpea Flour
• 1/2 tsp Baking Powder
• 2 tbsp Oregano, finely chopped
• 50g Pecorino or Parmesan, finely grated
• 750ml - 1L Vegetable Oil, for frying

Ingredients (Sauce):

• 1/2 Cup Parsley, finely chopped
• 2 tbsp Oregano, finely chopped
• 1 Garlic Clove, smashed and finely minced
• 1 tbsp Salted Capers, rinsed, drained, finely chopped
• 1 Lemon, zested and juiced
• 60ml Extra Virgin Olive Oil

Instructions:

• In a medium saucepan, on no heat, combine chickpea flour, baking powder and 2 tsp sea salt. Whisk to combine.
• Gradually add 2 cups of water, while whisking, until smooth and combined.
• Over medium heat, whisk mixture until it reaches a simmer. Then reduce heat to low and cook for 10 mins while still whisking until thickened.
• Stir in oregano, pepper and 1/4 cup of the grated pecorino cheese.
• On a lined baking tray, spread mixture to about 6mm thick. Stand at room temperature for an hour until firm.
• Cut into triangle shapes. Set aside.
• Then make the sauce by combining sauce ingredients in a bowl and set aside.
• Prepare a deep dish pan or wok with oil for frying. Heat to 180C (or until a piece of bread turns golden in 10 secs).
• Working in batches, fry the individual chickpea triangles, turning occasionally, until golden brown. Place them on a paper towel to drain and season with salt and pecorino right away after they are fried.
• Place in a serving tray and drizzle with sauce and more pecorino. Serve warm.

Pasta Chips

Ingredients:

• 1 pound raw bowtie pasta (500 g)
• Vegetable oil (for deep frying)
• Any spice mix eg. cajun spice, etc, will work, or the below
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• Salt (to taste)
• Freshly ground black pepper (to taste)

Instructions:

• Cook The Pasta : In a large pot of salted boiling water, cook the pasta until al dente, about 8 minutes.
• Drain the pasta very well and place the pasta in a tupperware container from 3-4 hrs to overnight in the fridge to help remove moisture. This is a very important step to get crispy chips.
• In a wide skillet, pour about 2-3 cups of canola oil and heat over medium heat.
• Prep a heat sensitive medium sized bowl with some parmesan cheese, garlic powder, salt, and pepper.
• When oil is shimmering, add about 1 cup of cooked pasta to the pan.
• Fry on medium heat until golden and crispy. Keep stirring while frying frequently.
• Drain on a plate lined with paper towels or, even better if possible, a baking rack so all the oil drips away from the pasta chips.
• Then immediately, transfer the fried pasta into the bowl with the spice mixture. Toss to coat well.
• Transfer the coated pasta chips to a separate heat proof container to cool down.
• Fry the remaining pasta in the same manner. Do not overcrowd the pan while frying otherwise the pasta will not turn crunchy.

Source : https://www.whiskaffair.com/pasta-chips-recipe/

Fried Sticky Rice

Ingredients:

• 500g glutinous Rice
• 1/2 tsp Salt
• 50g Mung bean (or perhaps even lap cheung)
• 1 tsp Baking Powder
• Vegetable Oil, for deep frying
• Chilli sauce (Sriracha or Sambal) and Soy Sauce, to serve

Instructions:

• Wash the rice under running water, until the water runs clear.
• Transfer the rice into a saucepan or rice cooker, then add 750ml water and the salt.
• Bring to a boil and then simmer on low until the water has been absorbed and the rice is soft and cooked through. Add additional water as necessary.
• Meanwhile put the mung beans into a separate saucepan and cover with cold water. Bring to a boil and cook on medium heat until the mung beans are soft. Then drain the water.
• Put the cooked rice, mung beans and baking powder into a large bowl.
• Using a pestle, work the rice until all of the grains are broken and the ingredients combined. Put the mixture into a 4cm deep 30x24cm tray, lined with baking paper at the bottom. Smooth out with dampened hands.
• Set in a refrigerator for about 4 hrs or until chilled and set.
• When set, cut the rice into 5 cm x 1 cm x 1 cm batons.
• Fry immediately in hot oil (160C). When lightly golden, remove from the oil and set aside to drain on a baking rack or on a paper towel.
• Serve warm with a small bowl for the chilli soy sauce for people to dip it into.

Source : Luke Nguyen Cookbook. Recipe amended only slightly.

Chinese Fried Wontons

Prep 20 mins + Cook 15 mins
Serves 6-9 (with about 5-7 each)

Ingredients:

• 300g Minced Pork
• 80g Raw Sheeled Prawn Meat, chopped roughly (at least in thirds or quarters)
• 3-4 Finely Sliced Spring Onions (1/2 Cup)
• 1 tbsp Shaoxing Wine
• 1.5 tbsp Light Soy Sauce
• 1.5 tbsp Finely Grated Ginger
• 1/4 tsp White Pepper
• 1 Packet of Wonton Wrappers
• 4 tbsp Water
• 1-1.5L Oil, depending on the size and shape of the saucepan
• Chili Oil, Black Rice Vinear, Grated Ginger, Minced Garlic, and Soy Sauce for serving.

Instructions:

• Combine minced pork, chopped prawns, chopped spring onions, shaoxing wine, soy sauc, minced ginger and white pepper in a medium bowl. Mix well.
• Fill a small bowl with room temperatur water.
• Take one wonton wrapper, spoon some filling in the centre, dip your finger in the water and wet with your finger the perimeter of the wonton around the filling.
• Fold the wrapper to your liking, ensuring the air has been squeezed out from inside and that there is no space for the filling to fall out.
  One way to fold is to fold it diagonally into a triangle (with a 90 degree corner), then bring in each point next to the 90 degree angle, to the middle, making what looks like an open rounded enveloppe.
• Repeat with the rest of the filling and wrappers
• Heat up the oil in a very deep saucepan on medium heat (you need it to cover the last wonton fried completely, so adjust to have 1.5-2 inches depth for your oil).
• Once oil is hot (test a small piece of wonton wrapper to ensure it starts frying furiously immediately), fry about 6-8 wontons at a time. Ensure they are not crowded in the saucepan and have enough room to fry.
• Wontons are ready when they flot to the surface and are nicely brown (average 4-6 mins).
• Drain on a plate lined with disposable serviettes and then serve immediately with a mixture of Chiangkiang Black Rice Vinegar (1 tbsp) mixed with grated ginger (1 tsp), minced garlic (1 tsp), soy sauce (2 tsp) and chili oil (2 tsp).

Malaysian Pai Ti Shells (Top Hats)

Makes 50 shells.

Ingredients:

• 70g Flour, sifted
• 100g Rice Flour, sifted
• 1.5 tbsp Cornflour, sifted
• 1 Egg
• 1 tsp Vegetable or Peanut Oil
• 280ml Water (use all the water, shells should be very thin and crispy)
• Pinch Salt
• Pinch Pepper
• Pinch Kapur (Slaked lime) - Optional
• Vegetable or Peanut Oil for deep frying
• Filling, to add to the shells
• Important note : Pai Ti metal mould needed

Instructions:

• In a medium bowl, combine the three sifted flours.
• Lightly beat the egg in a separate large bowl before adding the flours to the egg.
• Add the oil and stir the mixture until just combined.
• Very gradually add water while stirring the mixture, to avoid getting lumps in the batter.
• Set mixture aside in the fridge for an hour.
• Fill a deep wok or pan with oil until 3 inches high.
• Heat oil to 200C.
• Heat up the Pai Ti metal mold by dipping it in the hot oil for 1 min.
• Shake gently and carefully to drain.
• Dip the mould in the batter, NEARLY COMPLETELY BUT LEAVING A 1/2CM GAP FROM THE TOP OF THE MOULD.
• Immerse the batter coated mould in the hot oil.
• Gently wiggle the mould up and down inside the hot oil to widen and loosen the shell.
• First few shells may need the help of a chopstick or fork to loosen.
• When the batter has hardened and the shell has detached, continue frying for a few more seconds.
• Remove with a slotted spoon and set on a rack to drain.

Vietnamese Hanoi Crisp Parcels (Nem Ran Ha Noi)

Gluten-free. Serves 4-6 as part of a shared meal of a shared meal.
I only used 1 large rice paper roll and it provided enough coverage not to fall apart at all when fried.

Ingredients (Parcels):

• 15 g dried wood ear mushrooms
• 50 g dried bean thread (glass) vermicelli noodles
• 200 g raw small tiger prawns (shrimp), peeled and deveined, roughly chopped
• 250 g minced pork
• 1 shallot onion, finely diced
• 1 tablespoon fish sauce
• 1 tablespoon caster sugar
• 2 teaspoons ground white pepper
• 20 dried round rice paper wrappers (20 cm / 8 inch diameter)
• vegetable oil, for deep-frying

Ingredients (To Serve):

• 1 iceberg lettuce, leaves separated
• 1 large handful perilla leaves
• 1 large handful mint leaves
• 1 large handful Vietnamese mint leaves
• Sweet chilli sauce with 1 tsp fish sauce, to serve

Instructions:

• Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Soak the bean thread vermicelli in water for 20 minutes, then drain and use kitchen scissors to cut into 4 cm (1.5 inch) lengths.
• Meanwhile, pound the prawns to a paste using a mortar and pestle, or very finely chop.
• In a large bowl, combine the mushrooms, vermicelli, prawn meat, pork, onion, fish sauce, sugar, white pepper and 2 teaspoons salt. Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
• Working with one rice paper wrapper at a time, briefly dip the rice paper in a large bowl of warm water until just softened, then lay it flat on the work surface. Take 1.5 heaped tablespoons of the prawn and pork mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other, into the centre. Roll up to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice paper wrappers.
• Pour the oil into a wok and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the parcels in three batches for 6 minutes, or until lightly browned and crisp. Remove and drain on paper towel. Wrap the crisp parcels in a lettuce leaf, adding some herbs, and serve with the dipping fish sauce.

Source : Luke Nguyen, The Songs of Sapa, Minor recipe alterations. https://app.ckbk.com/recipe/thes64653c02s001r007/hanoi-crisp-parcels

Pear, Bacon & Brie Wontons

Makes approx two dozen.

Ingredients:

• 2 Packham pears, peeled, cored and diced in small 0.5cm cubes
• 100g Firm Brie, cut into small 0.5cm cubes
• 4 Rashes of Bacon, rind removed, diced into small 0.5cm cubes
• 100g Sundried Tomatoes, chopped roughly
• 2 tbsp Chives, finely chopped
• 30 Egg Wonton Wrappers
• Vegetable Oil for deep frying
• 1/4 Cup Plum Sauce
• 1/4 Cup Sweet Chilli Sauce
• 1/2 Lime, juiced

Instructions:

• Cook the bacon bits until slightly crunchy. Set aside and let cool.
• In a small bowl, mix together the diced pears, brie, cooled bacon, sundried tomatoes and chives.
• Prepare a very small bowl of water for the wrappers.
• Take one wonton wrapper and place a small amount of the mixture onto the wrapper.
• Dip your fingertip in the water and wet the edges of the wonton wrapper. Pull the edges together to form a little "money bag" shape, ensuring that it is well sealed on top and can sit standing upright.
• Repeat with the remaining wrappers.
• In a wok, over medium-high, heat enough the vegetable oil (at least 2.5 inches deep) until it is about 160C.
• Carefully place several prepared wontons into the hot oil, cooking until they are golden and crisp.
• Meanwhile, prepare the dipping sauce by mixing together the plum sauce, sweet chilli sauce and lime juice.
• Serve the cooked wonton money bags warm with the dipping sauce.

Italian Saffron Arrancini Stuffed with Bocconcini

Makes 28

Ingredients:

• 2 tbsp Olive Oil
• 1 Onion, finely chopped
• 3 Garlic Cloves, crushed and finely minced
• 1 cup (220g) Arborio or Other Short Grain Rice
• 800ml Chicken Stock
• 1 Large Pinch Saffron
• 60g Parmesan, finely grated
• Half a Lemon, zested finely
• 24 Baby Bocconcini
• 4 Eggs
• 2 cups Panko Breadcrumbs
• 1 cup Flour
• Vegetable oil, to deep-fry

Instructions:

• Heat the olive oil in a saucepan over medium heat.
• Cook the onions for 3-4 minutes until softened.
• Season with salt and pepper then add garlic and cook for a further minute until fragrant.
• Add the rice and stir to coat it with the mixture while continuing to cook, for 1-2 minutes until toasted.
• Add the saffron.
• Heat the stock in a separate small saucepan until boiling. Add half of the stock and once it is absorbed into the rice, add the rest of the stock.
• Reduce heat to med-low and bring it to a simmer, covered.
• Cook for about 25 minutes, stirring often, until the rice is cooked through. Add a little water if needed.
• Stir through the parmesan, lemon zest and season to taste. Remove from the heat and cool completely. This step can be done the day before.
• To cool the rice faster spread on to a large flat tray and cover with cling film.
• Once cooled, using 1 tablespoon of the risotto mixture, form into a ball.
• Make a dent in the centre with your finger and place a bocconcini ball in the centre. Use wet hands to enclose the bocconcini cheese ball with risotto mixture and place on the tray.
• Repeat with remaining risotto and bocconcini.
• Chill for 30 minutes to firm up.
• Place the eggs, flour and panko into three separate bowls. Season each well.
• Coat each arancini ball in flour then egg then panko and place on a tray. Repeat with remaining balls.
• Half fill a saucepan with oil and heat to 180C.
• Preheat oven to 100C to keep the arancini warm while you are batch cooking the other balls.
• In batches, deep-fry the arancini for 3-4 minutes until golden then drain on a wire rack set above a tray (this will ensure they stay crisp).
• Serve warm so that the cheese oozes from the centre.

Source : Source : http://everydaygourmet.tv/recipes/saffron-arancini-stuffed-with-bocconcini/

Italian Breaded Eggplant Fritters (Polpettine di melanzana)

Makes 40

Ingredients:

• 500g of Eggplant, peeled and cut into 2-3 cm cubes
• 100g + 80g Breadcrumbs
• 80g Pine Nuts
• 30g Grana Padano Cheese, grated
• 2 Garlic Cloves, crushed and minced
• 1-2 Red Chillis, minced
• 2 Eggs, lightly beaten
• 3 tbsp Parsley, chopped
• Salt & Pepper to taste
• Vegetable Oil, for deep frying
• 1 tsp Salt
• Tomato relish or sauce, for serving (optional)

Instructions:

• In a large soup pot, over medium heat, bring 2 litres of water and 1 tsp salt to a boil.
• Add the eggplant cubes and boil for 10 mins, pushing them under water as much as possible, until tender.
• Transfer eggplant to a colander and let drain while cooling off. Press with the back of a spoon to drain further.
• Chop the eggplant and place them in a large bowl with the breadcrumbs, pine nuts, grated cheese, minced garlic, minced chillis, eggs and parsley. Blend gently. Season to taste.
• Preheat a wok with vegetable oil for frying.
• Meanwhile make small spheres from the eggplant mixture and then coat them in the extra breadcrumbs. Set aside. Repeat for the remaining mixture.
• Once the oil is hot, place one fritter in the wok. If it starts sizzling immediately, it is ready and you can add a few more in, careful not to overcrowd.
• Rotate the fritters in the oil to ensure they cook all over. Once they become golden brown, remove the fritter from the hot oil with a slotted spoon and place them on a rack to drain.
• Let cool for 5 mins then serve warm with tomato relish or sauce for dipping.

Devilled Eggs

Great if you have leftover boiled eggs from the day before or in pickling.

Ingredients:

• 1-3 COLD Hard Boiled Eggs
• 1-3 tablespoons of mayonnaise
• salt, pepper, paprika, oregano/parsley

Instructions:

• Remove egg shells, and cut eggs vertically in half
• With a spoon extract the boiled egg yolks from the whites
• In a very small mixing bowl add boiled egg yolks, and all other ingredients -- Whip mixture well until smooth
• Scoop a spoonful of egg mixture for each egg half
• For aesthetics, you may want to add a twig of parsley on top

Spiced Pickled Turnip

Not really spicy if using ancho chillies.

Ingredients:

• 10 Dried Ancho Chillies, deseeded and stalks removed
• 1/4 tsp Ground Chilli Powder
• 1 Garlic Clove, smashed and then minced very fine
• 1/4 tsp Ground Cumin
• 1/8 tsp Ground Cardamom
• 1/2 tsp Caraway Seeds, toasted
• 1 tbsp Olive Oil
• 1 tbsp Vegetable or Sunflower Oil
• 1 tsp Caster Sugar
• 1 1/2 tbsp Cider Vinegar
• 1 tbsp Lemon Juice
• 2-3 Turnips, peeled and stalks removed (350g)
• 45g Preserved Lemon, seeds removed and skin & flesh chopped finely
• 10g Coriander Leaves, chopped finely
• 1 tsp Salt

Instructions:

• In a small bowl, cover the ancho chilli with boiling water and let sit for at least 30 mins until soft.
• Meanwhile, bring a medium saucepan to boil, then blanch the turnips for 3 mins. Drain and refresh with cold water. Cut into 1cm wide x 4-5cm long wedges.
• Remove chillies from the water, reserving both the chillies and 1 tbsp of the ancho water.
• In a food processor, puree the chillies, and all the remaining ingredients apart from the turnip, preserved lemon and coriander.
• In a large bowl, toss the turnip wedges, the chilli paste and the preserved lemon.
• Marinate for 1 hour.
• Serve topped with coriander leaves.

Rosemary Polenta Chips

Ingredients:

• 150g Polenta
• 600ml Stock (Vegetable or Chicken)
• 2 tsp Rosemary, finely chopped
• 50 Parmesan Cheese, grated
• Sea Salt, to serve

Instructions:

• Line the inside of a rectangular long deepdish oven pan with clingwrap.
• In a separate saucepan, bring the stock to a boil.
• Gradually, add the polenta to the stock while stirring constantly, until all the stock has been absorbed.
• Stir constantly over low heat for 2 mins, until the mixture is soft and thick.
• Remove from the heat, then stir in the rosemary and cheese. Blend well.
• Wait 5 mins to cool, then pour the polenta mixture into the lined pan. Spread the mixture out evenly.
• Cool in the fridge for at least 2 hours.
• Preheat the oven to 200 degrees Celcius.
• Remove the pan from the fridge, then tip it upside down onto a chopping board. Remove the clingwrap.
• Using a sharp knife, slice the cooled polenta into long chunky wedges.
• Place the wedges onto a baking tray which has been lined with baking paper. Optional : Spray a fine mist of Canola cooking spray over the paper to prevent sticking.
• Bake the wedges in the oven for 30 mins, turning once.
• Serve warm with a little sea salt sprinkled on top.

Vietnamese Fresh Salad Rolls (Bo Bia)

Ingredients (Pickled Vegetables) :

• 1 Carrot, julienned
• 1 Small Jicama / Yam Bean or 1 cup of Daikon Radish, julienned
• 2 tbsp Rice Vinegar
• 2 tsp Sugar

Ingredients (Assembly) :

• 2-3 Chinese Sausages (Lap Cheung), cut into thin long slices
• 100g Rice Vermicelli, cooked and cooled (ideally flat panels of vermicelli noodles)
• 1/4 cup Perilla Leaves (optional)
• 1/4 cup Vietnamese Mint (or regular mint)
• 1/4 cup Sawtooth Coriander (or regular coriander)
• BACKUP (if none of the herbs are available) : 1 Baby Gem Lettuce, ribs removed
• Long Red Chilli, deseeded and sliced (optional)
• 1 Pack of Round Rice Paper

Ingredients (Dipping Sauce) :

• 1 cup Hoisin Sauce
• 1/4 cup Peanut Butter
• 1 tbsp Rice Vinegar
• 1-3 Long Red Chilli, deseeded and minced + extra for garnish
• 30g (1/4 cup) Peanuts, roasted and chopped
• Water, as needed, to thin out sauce consistency

Instructions:

• Start with pickling the veggies. In a large bowl, combine the julienned carrots and jicama / daikon, the rice vinegar and the sugar. Toss to coat and try to get all the veggies to sit in the liquid. Set aside for 30 mins to let it pickle.
• Prepare the other ingredients as instructed above.
• Prepare the dipping sauce by combining in a medium sized bowl the hoisin, peanut butter, rice vinegar and chilli until smooth. Adjust consistency with extra water if/as needed. Top with chopped peanuts. Set aside.
• Place a large plate with a bit of a higher rim and add 1/2 cup water, in the middle of the table.
• Taste a carrot to ensure that it has been pickled as expected. If so, discard the pickling liquid from the bowl of carrots and jicama / daikon.
• Place each prepared ingredient in a separate bowl for serving around the plate of water, near the center of the table.
• Everyone should have their own plate for assembly and eating.
• One by one, dip a sheet of rice paper in the bowl with the water for no more than 1 second before draining and returning it to your plate. It will start to soften immediately.
• Top the bottom center area of the rice paper with the desired toppings : lettuce (optional), vermicelli noodles, pickled veggies, sausages, herbs, chillis.
• Fold the short bottom of the rice paper over the toppings. Then fold the left and right sides overtop.
• Finally, tightly roll the rice paper to fully seal it.
• Enjoy the cool salad rolls, dipped in the sauce. No double dipping! Or better yet, each can have their own bowl of dipping sauce.

Source: Lonely Planet Street Food Cookbook (Parker Bowles, Recipe Adapted)

Stuffed Artichokes (Interesting Taste, Somewhat intensive eating process)

Serves 4

Ingredients:

• 4 Large Green Globe Artichokes
• 1 Cup of Italian Bread Crumbs
• 4 tbs of each Parmesan and Romano Cheeses
• 2 Cloves of Garlic, Crushed
• 1 tsp of each salt and pepper
• 2 Cups Chicken stock
• 1 tsp Olive Oil

Instructions:

• Pull off lower, outer petals of artichokes; cut off top third of artichoke. Cut stem to one inch or less (so that it can stand in a baking dish).
• Combine bread crumbs, cheeses, garlic, salt, 2 table spoons stock and oil.
• Stuff bread mixture in center of artichokes and between artichoke leaves.
• Place stuffed artichokes in a large pan with 2 cups boiled stock.
• Cover and bake at 350 degrees for 20-30 mins or until petal near center pulls out easily.

Crispy Zucchini Flowers Stuffed with Minted Chilli Ricotta

Serves 4.
Prep 45mins. Cook 15 mins.

Ingredients:

• 220g Quality Crumbly Ricotta Cheese
• 1/4 tsp Nutmeg
• 1/3 Cup Parmesan, grated
• 1 Lemon, zested finely + 2 Lemons halved for serving
• 1/3 Cup Mint Leaves, finely chopped
• 2 Fresh Chillies, seeded and finely chopped
• Sea salt & ground pepper
• 1 2/4 Self Rising Flour, sifted + extra for dusting
• 1 1/2 Cups White Wine or Sparkling Water
• 8 Zucchini Flowers with stems
• Vegetable Oil, for deep frying

Instructions:

• To make the filling, in a medium sized bowl, combine the ricotta, nutmeg, parmesan, lemon zest, 3/4 of the chopped mint & chillies. Season with salt and pepper to taste.
• Make the batter by whisking, in a medium sized bowl, flour and white wine. Consistency should be like heavy cream. If not, whisk in more flour or wine as needed.
• Open the zucchini flower gently. Remove barbs at the outside base of the flower and the pointed stamen inside of the flower (as it is bitter tasting).
• Heat oil in a wok for deep frying until it reaches 180C. Oil should be about 4 inches deep.
• Meanwhile, fill flowers carefully with a piping bag. Fill each flower with the ricotta mixture until just full. Carefully press the flowers back together around the mixture to seal it in. (Leftover ricotta mixture can be spread on toast for a tasty snack!)
• To deep fry, have tongs and a plate with paper towels for draining at the ready.
• One by one, dip the filled zucchini flower into the batter, ensuring they are completely covered. Let the excess drip off before placing in the hot oil.
• Repeat with other zucchini flowers, in batches. Don't crowd the zucchini flowers in the hot oil otherwise they'll stick together and won't cook properly.
• Remove them from the oil, place on prepared plate and sprinkle right away with a pinch of salt and the remaining finely chopped chillies and mint.
• Serve with half a lemon.

Trinidadian Saheena Spinach & Turmeric Fritters (GF)

Prep Time: 10 minutes + Total Time: 10 minutes
Super tasty - puffs up beautifully and no need to add eggs even.

Ingredients:

• 1 cup + 2 tbsps GF 1:1 (I used Bob’s Red Mill 1:1 with great results)
• 2/3 cup + 2 tbsps Split peas flour
• 2 tsps baking powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp turmeric powder
• 1 1/2 cup Dasheen / taro / spinach leaves finely chopped
• 1 cup water
• Coconut Oil, for frying
• Mango chutney and coriander chutney, as dips to serve

Instructions:

• In a large bowl combine the dried ingredients and whisk to combine well.
• Add the chopped dasheen and using a fork stir together to make sure the leaves are evenly distributed throughout the flour.
• Pour the water into the flour mixture and using the fork stir as your pour so that a batter begins to form and there are no flour lumps. (If the batter seems too dry, simply add more water a tbsp at a time until desired texture has been reached.)
• Heat a pot of oil to deep fry the saheena bites.
• Using 2 spoons, drop a heaping tablespoon of batter into the oil carefully. Fry until golden on the outside and the center is cooked, turning as they fry to ensure even cooking. About 3 minutes or so.
• Try not to overcrowd the pan as this can affect the quality of the saheenna as it fries.
• Once the Saheena is done, remove from oil and let drain on a cooling rack or plate lined with paper towels.
• Simply serve with the chutney(s) and enjoy!!!

Source : Unaltered recipe. https://offthewheatenpathtt.com/2020/07/22/gluten-free-vegan-saheena-bites/

Indonesian Tofu Fritters (Bregedel Tahu)

These super flavourful treats are great as a side dish or, better, as an appetizer or amuse-geule before the meal.
Makes about 15 fritters.

Ingredients:

• 250g Firm Tofu
• 2 tbsp Flour
• 2 Eggs
• 1 tbsp Fried Shallots, finely minced
• 2 Kaffir Lime Leaves, finely minced
• 1/2 tsp Sea Salt
• Oil for frying

Ingredients (Spice Paste):

• 2 Cloves Garlic, crushed with the side of a knife
• 3 tsp Galangal, chopped
• 2 tsp Fresh Turmeric, chopped
• 1/4 tsp Shrimp Paste
• 1/2 Large Red Chili, chopped
• 1 tsp Palm Sugar, grated

Instructions:

• Dry the tofu with a paper towel. Chop tofu into chunks.
• Blend all spice paste ingredients in a mortar & pestle or food processor until smooth.
• Add tofu to food processor and blend with paste until smooth.
• In a large bowl, combine tofu mixture, flour, egg, salt, shallots and kaffir leaves.
• Heat oil into a large pan, ensuring the oil is at least 3-4cm deep (deep enough to cover fritters).
• When oil is hot but not smoking, drop a tablespoon of tofu batter into the oil. Flip the fritter to make sure it cooks evenly to golden brown on both sides.
• Remove and set aside on paper towels to drain. Season with salt immediately after removing from the oil for extra taste.
• Serve hot !

Fried Panko-Crumbed Cauliflower with Mint and Tamarind Dipping Sauce

Ingredients:

• 120g Pank Breadcrumbs
• 1 Garlic Clove, crushed
• 1 tsp Ground Ginger
• 1 1/4 tsp Ground Cumin
• 2 tsp Curry Powder
• 1 1/2 tsp Coriander Seeds
• 1 1/2 tsp Black Mustard Seeds
• 1 tsp Chilli flakes
• 1/2 tsp Salt
• 1 1/2 tsp Caster Sugar
• 1 Cauliflower, broken into 3cm florets
• 3 Eggs, lightly beaten
• 90g Plain Flour
• 1L Sunflower Oil for frying
• Salt, to taste

Ingredients (Dipping Sauce):

• 40g Parsley leaves
• 25g Coriander leaves
• 10g Mint leaves
• 1 tbsp Tamarind Paste
• 1 tsp Maple Syrup
• 1 tbsp Olive Oil
• 1/2 tsp Salt
• 2 tbsp Water
• 2 tsp Lime Juice (1-2 limes)

Instructions:

• Place all the ingredients for the sauce, apart from the lime juice, in a food processor and blitz until completely smooth. Set aside. Rinse and dry the food processor.
• In the food processor, place breadcrumbs, crushed garlic, powdered spices, seeds, salt, chili flakes and sugar. Blitz only a few times until spices are mixed - you don't want the breadcrumbs to be completely fine. Set aside.
• Set 4 dipping bowls next to each other. In the first bowl, place the eggs.
• Flour and a pinch of salt go into the second bowl.
• In the third bowl, place the breadcrumb mixture.
• Dip a cauliflower floret in the first bowl (flour), shaking the excess flour off. Then dip it into the second bowl, until it is covered in egg. Finally, dip the floret into the breadcrumb mixture, ensuring it is completely covered and set aside on a plate while you progress to prepare the remaining florets prior to frying.
• In a large saucepan, over medium-high heat, add oil until it is 5cm deep.
• Once hot, fry breaded florets for 2-3 minutes until golden brown. Make sure you don't crowd the florets in the oil, otherwise it will not brown as well.
• Once golden brown, use a slotted spoon to transfer the cauliflower to a plate covered with paper towel to help drain the oil.
• Add the lime juice into the dipping sauce just before serving alongside the fried florets.

Taiwanese Popcorn Chicken

Serves 4-6. Prep 10 mins + Cooking 10 mins.
Tasty and a cool unique texture. Lots of delish crunch!

Ingredients:

• 600 g chicken thigh fillets (preferably skin-on), cut into 3 cm chunks
• 3 garlic cloves, finely chopped
• 1 tsp finely grated ginger
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp sugar
• 1/4 tsp bicarbonate of soda
• 1/2 tsp five spice powder
• Vegetable oil, for deep-frying
• 1 cup Taiwanese coarse sweet potato flour*

* Note : Taiwanese coarse sweet potato flour has a coarser texture than regular potato flour and can be found in Asian supermarkets.

Ingredients (five spice salt - makes extra):

• 1 tbsp salt
• 1/4 tsp five spice powder
• 1/4 tsp white pepper
• A pinch of chilli powder

Instructions:

• In a large bowl, combine the chicken pieces with the garlic, ginger, soy sauce, wine, sugar, bicarb soda and five spice powder and mix well to combine. Set aside and allow to marinate for 10 minutes before using.
• Heat enough oil for deep-frying in a large saucepan or wok.
• Meanwhile, make the spiced salt by dry-toasting the spice mix ingredients in a medium saucepan over medium-low heat for 2 minutes, or until fragrant. Set aside.
• Remove the chicken from the marinade and toss in a second large bowl with the sweet potato flour + 1 tsp salt until well-coated.
• Once the heat of the oil is 170C, deep-fry the chicken in batches for about 3 minutes, or until golden-brown and cooked through, regularly skimming any floating flour bits from the oil.
• Immediately sprinkle some of the spice salt on top of the just fried chicken popcorn.
• Transfer the chicken to a serving platter.

Source : https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/taiwanese-popcorn-chicken/yu9n4qpx6

American Mini Corn Dogs (aka Pluto Pops in Australia and Pogo Sticks in Canada)

Makes 16 mini corn dogs.

Ingredients:

• 110g Polenta
• 185g Plain Flour
• 1 tsp Bircarbonate of Soda
• 1 tsp Baking Powder
• 1/4 tsp Cayenne Powder
• 1/2 tsp Salt
• 45g Caster Sugar
• 1 Egg, lightly beaten
• 330ml Buttermilk
• 10-12 Chipolatas (Small Pork & Beef Sausages)
• Vegetable Oil, for deep frying
• Tomato Ketchup, for serving
• 16 Wooden Skewers (optional)

Instructions:

• In a large bowl, combine polenta, 150g of the flour, bicarb soda, baking powder, cayenne pepper, sugar and salt.
• Stir in the eggs and then gradually stir in the buttermilk to make a smooth thick batter.
• Fill in a deep sauce pan with oil and heat over medium-high heat to 180C.
• Place remaining flour in a bowl.
• Once oil is hot, coat a sausage with flour and dip into the polenta mixture until fully covered.
• Shake off excess batter and place into the hot oil to cook. Remove with thongs and set aside on a paper towel to drain.
• Serve warm, either on wooden skewers or standalone, with ketchup as dipping sauce.

Zucchini Rice Fritters

Makes 8-9 fritters. Serves 4.

Ingredients :

• 3 Cups (500g) Jasmine Cooked Rice (Don't use Basmati as it doesn't stick to itself enough)
• 2 Cups (240g) Hard Cheese Grated (Cheddar, Swiss, Gruyere), grated
• 1 Medium Zucchini, grated (about 2 cups)
• 4 Green Onions, white and light green parts only, sliced
• 1/4 Cup Fresh Mint, chopped
• 3 Eggs, beaten
• Salt & Pepper, to taste
• 11/4 Cups Panko Bread Crumbs
• Vegetable Oil Spray
• Lemon, cut into wedges, for serving (optional)

Instructions:

• Combine in a large bowl, the cooked rice, grated cheese, grated zucchini, green onions and mint.
• Add the beaten eggs and season with salt & pepper.
• Stir to combine, making sure the egg is evenly distributed through the rice.
• Spread the panko crumbs on a plate.
• Scoop out approx 1/2 cup of the rice mixture and form into a ball with your hands, pressing firmly to make the fritters as tight and well-packed as possible.
• Dredge the ball in the panko.
• Repeat with the remaining rice mixture.
• You should be able to make 8 or 9 fritters.
• Place half the fritters on a plate and chill until needed.
• Spray the remaining half of the rice fritters and the basket of the airfryer with oil to prevent sticking.
• Place the fritters in the basket of the air fryer and cook at 200C 10-12 mins, until browned on all sides and cooked through.
• Carefully remove the fritters to a platter and place the remaining fritters in the air fryer and cook in the same manner.
• Serve the rice fritters with lemon wedges.

Source : Epic Airfryer Cookbook

"Gougeres" Choux Pastry Cheese Puffs

Makes 9-10 gougeres. Serves 3-4 people as an appetizer.

Ingredients :

• 1.5 tbsp Unsalted Butter
• 1/4 Cup Water
• 1/4 Cup Milk
• Pinch of Salt
• Pinch of Sugar
• 1/2 Cup (125g) Flour
• 1 Eggs
• 75g Gruyere or Comte Cheese, grated
• Vegetable Oil

Instructions:

• In a medium saucepan over low heat, combine the butter, water, milk, salt and sugar.
• Add the flour and stir to form a cohesive dough.
• Cook over med-low heat for 2 mins to get rid of the raw flour taste.
• Remove from heat and allow to cool to room temperature.
• Beat the eggs is one at a time, making sure the first egg is fully incorporate before adding the second.
• The dough will look curdled at first, but keep beating vigorously until the dough becomes smooth.
• Once the eggs are fully incorporated, add the grated cheese and beat the mixture again to incorporate.
• Brush the basket of the airfryer with oil (or better, line the base with a sheet of parchment paper with small holes in it). Using a soup spoon, scoop 6-8 circles of dough directly on the basket of the airfryer.
• Cook at 180C until the gougeres are a deep golden brown and the inside is cooked through, 15-16 mins.
• Remove the cooked gougeres from the airfryer basket - You may need to use a non-stick spatula to get it off the bottom..
• Cook the remaining dough.
• Serve warm.

Source : Epic Airfryer Cookbook

Turkish Leek Fritters

Serve 4 as a side dish.

Ingredients :

• 2 tbsp Extra Virgin Olive Oil
• 2 Leeks, white and light green parts only, sliced
• 1 Egg, beaten
• 3 tbsp (24g) Flour
• 2 tbsp Chives, minced
• 3/4 Cup (39g) Panko Bread Crumbs
• Vegetable Oil Spray
• Lemon Wedges, for serving

Instructions:

• Heat the olive oil in a large deep skillet over medium heat.
• Saute the sliced leeks until softened about 10 mins.
• Lower the heat as necessary, so the leeks do not brown.
• Season the leeks well with salt and pepper.
• Transfer the cooked leeks to a medium bowl.
• Stir in the beaten egg, flour and chives.
• The mixture should start to thicken to a paste.
• Spread the panko on a plate.
• Divide the leek mixture into 4 equal quarters and form each quarter into a patty, squeezing as necessary to get the patty to stick together.
• Dredge the top and bottom of each patty in the panko.
• Transfer the breaded patties to a plate.
• Spray the basket of the airfryer with oil.
• Transfer the patties to the basket of the airfryer, working in batches if necessary to avoid overcrowding.
• Spray the tops of the patties with oil.
• Cook at 190C until the tops of the patties are browned, about 8 mins.
• Carefully flip the patties and spray the tops with oil.
• Cook until the second side is browned, about 5 mins.
• Remove the patties and transfer to a serving platter. Serve the leek patties warm with lemon wedges.

Source : Epic Airfryer Cookbook

Cantonese Rice Noodles (Cheung Fun)

Makes 12 Rolls

Ingredients (Noodles):

• 2 Cups of Rice Noodle Flour (specialty floor)
• 1/4 Cup White cornstarch
• 1 tsp Salt
• 1/4 Cup Oil
• 2 2/3 Cup Cold Water

Ingredients (Filling):

• 3/4 Cup Ham, cooked, finely minced
• 1/2 Cup Green Onion, finely diced
• 1/2 Cup Cilentro, finely minced
• 2 tbs Sesame Seeds

Instructions:

• Mix in order given above. Make sure the batter is smooth and free of lumps.
• Ladle 1/3 Cup into an stick-free 9" pie pan. Sprinkle filling on top.
• Steam for 5 mins. Cool. Roll-up like a crepe.
• Wipe pie pan clean and repeat procedure until all the batter is used. Or, to facilitate process, use two pie pans.

Shiitake, Mushroom, Gruyere & Basil Fritters

Serves 6-8 as a first course, or many more as appetizers.

Ingredients:

• 70g Flour, sifted
• 100g Polenta
• 2/3 tsp Sea Salt
• 1 tsp Baking Powder
• 1/3 tsp Baking Soda
• 1 tsp Sugar
• 1/2 tbsp Ground Roasted Coriander Seeds
• 350g Thick Plain Yoghurt
• 2 tbsp Extra-Virgin Olive Oil
• 1 Egg
• 3 Garlic Cloves, finely chopped or grated
• 2 Spring Onions, thinly sliced
• 4 Sprigs of Basil, leaves removed and coarsely shredded
• 12 Shiitake mushrooms, stems removed and caps thinly sliced
• 200g Gruyere cheese, grated
• Vegetable oil, for frying
• Lettuce Leaves for garnish / presentation (optional)

Instructions:

• In a medium-sized bowl, combine the sifted flour, polenta, salt, baking powder, baking soda, sugar and coriander seeds.
• In a larger bowl, whisk together the yoghurt, 4 tbsp of cold water, the olive oil, egg and garlic.
• In the large bowl, then add in the spring onions, basil leaves, mushrooms and cheese and the polenta mixture.
• Leave to rest for 20 mins.
• Fill a large frying pan with vegetable oil, until it is about 4-5cm deep. Heat the oil over medium-high.
• Drop spoonfuls of batter into the hot oil. Make sure the fritters are not crowded in the oil.
• Cook for about 4 minutes. Use a slotted spoon to turn them over to ensure they cook evenly and then transfer them to a paper towel-lined plate to allow them to drain.
• Sprinkle with salt as soon as they are transfered to the plate.
• Serve hot on a bed of lettuce leaves.

Red Lentil Flour & Pumpkin Wraps

Makes 6 wraps.

Ingredients:

• 300g Japanese or Butternut Pumpkin Flesh, peeled and seeds removed
• 1 cup (150g) Red Lentil Flour, sifted
• 1 1/4 cups (185g) Plain Flour, sifted + more if/as needed
• 1/2 tsp Salt
• 2 tsp Cumin Seeds, toasted
• 1/4 cup (60g) Coconut Oil, melted

Instructions:

• Boil, steam or microwave pumpkin for 10 mins or until just tender.
• Drain, remove any pumpkin skin and blitz in a food processor until smooth.
• In a medium bowl, stir together the flours, salt, seeds, oil and pumpkin puree.
• Turn the dough onto a lightly floured surface. Knead until smooth.
• Wrap the dough in plastic wrap. Stand at room temperature for 10 mins.
• Divide the dough into six.
• Roll out a portion on a lightly floured surface into a 26cm round.
• Preheat a large non-stick frying pan over medium-high heat. Cook a wrap on one side for 30 seconds until starting to brown. Turn, cook for a further 30 seconds. Transfer wrap to a clean tea towel; cover to keep soft.
• Repeat with the remaining wraps, stacking wraps and covering as they cook to keep soft.
• Use wraps warm or cooled.

Source: https://www.womensweeklyfood.com.au/recipes/pumpkin-and-lentil-wraps-31093 (Recipe Adapted)

El Salvador Pupusa (Thick cheese filled fried tortillas)

Ingredients:

• 2 Cups Masa Harina (maize flour)
• 1 Cup Warm Water
• 200g Grated Cheese (Cheddar or Mozzarella)
• Optional extras for filling : Chopped bacon bits, chopped black olives, chopped jalepenos and/or sundried tomatoes
• 1 tbsp Olive or Canola Oil
• 1 tbsp Butter
• Salsa (optional for serving)

Instructions:

• In a large bowl, mix masa harina and water (a little bit at a time) to form a smooth dough that is firm but not dry.
• Cover and leave to rest for 10 minutes.
• Divide the dough into balls the size of a billiard ball.
• Take one ball and make a deep indentation into the dough with your thumb, big enough to allow for a tablespoon full of filling.
• Add a spoonful of filling and then pinch the dough closed and roll the dough to help smooth it out. Gently flatten the ball to make a disc.
• Place the disc between two sheets of baking paper and, with a rolling pin, flatten the disc further to 0.5-1cm thickness.
• Heat a large frying pan to medium-high, add a tbsp of oil and butter. When the pan is hot, cook each pupusa on both sides until each side is browned and crispy.
• Enjoy them hot with salsa, if available.

Australian Bunya Nuts

Ingredients:

• Handful of Bunya Nuts, with the hard shells still on Butter
• Salt & Pepper, to taste
• 1-2 tbsp Green Onions, green and white parts separated

Instructions:

• Boiled or roast for 10-20 mins until the shells start opening.
• Deshell nuts.
• Then fast fry them in butter, salt & pepper, green onions' white parts. Add the green parts right at the end in the hot butter mixture.
• Note 1 : It's very difficult to take Bunya nut cone apart.
• Note 2 : Recipe development still in progress - needing more bunya nuts to practice!

Smokey Banana Peel "Bacon"

3-4 Bacon rashers from each banana peel x 2 bananas
Note : You can use this method with eggplant skins too (scrape the pulp from the peel, then salt it and hang it to dry).

Ingredients:

• 2 Banana Peels
• 1 tbsp Soy Sauce
• 1 tsp Worcestershire
• 1/4 tsp Dark Brown Sugar
• 1/2 tsp Liquid Smoke
• 1/2 tsp Smoke Paprika
• 1/4 tsp Black Pepper

Instructions:

• In a small bowl, mix the marinade ingredients (all ingredients above except for the banana peels).
• Remove as much flesh as possible from the banana peels.
• Sit the banana peels in the marinade. Place in the fridge to marinate for 2 hrs.
• Starting with a cold pan (to avoid burning the peels), set temp to no more than med-low. Flip it a few times while cooking to control the speed at which the sugars caramelise towards a rich brown bacon colour. Total cooking time was roughly 9-12 minutes. Don't use too much oil, avoid crowding the pan, and avoid having excess marinade in the skillet.
• Have a wire rack ready if you can (instead of a paper towel) to keep it crisp.
• Let it cool before consuming. It becomes crunchier as it rests.

Source : Charles Hunter III Twitter

Chilean Sopaipilla (Fried Pumpkin bread dumplings)

Makes 1 dozen.

Ingredients (Sopaipilla):

• 1/2 Zapallo Squash, cut into large pieces
• 4 tbsp Butter
• 2.5 Cups Plain Flour
• 1/2 tsp Bicarb Soda
• 1/8 tsp Baking Powder
• 1 tsp Salt
• 1-2 Cups Vegetable Oil, for frying

Ingredients (Chancaca Syrup):

• 3/4 Cup Brown Sugar
• 1/2 Cup Water
• 1-2 Cinnamon Sticks
• 1 tbsp Honey
• 1 tsp Cloves
• 1 Orange

Instructions:

• In a large soup pot, boil pieces of squash until very tender.
• Remove squash from water, place it in a heat proof bowl and mash it to a smooth paste with the butter.
• In a separate medium-sized bowl, combine the flour, bicarb soda, baking powder and salt.
• Gradually, add the dry mixture to the mashed squash (you may not need all the flour and the dough should not be too thick or dry).
• Knead dough gently. Let it rest for a few minutes. Then, with a rolling pin, roll it flat to a thickness of 1.5cm.
• Using a cookie cutter, cut out 10cm diameter circles from the dough.
• In a large work or deep sauce pan, fry the dough circles (don't crowd them) for a few minutes, until the surface of the dough is darker and crisp. Drain on paper towels.
• Meanwhile, make the chancaca syrup in a small saucepan by combining brown sugar, water, cinnamon sticks, honey and cloves. Stir the mixture frequently over medium-low heat. Squeeze the oranges into the mixture once hot. Remove from heat, strain and serve hot over the sopaipillas.

Cantonese Steamed BBQ Pork Buns (Char Siu Bao)

Makes 8 Buns

Ingredients (Buns):

• 1/3 cup warm water
• 1/2 tsp sugar
• 1 pkg. dry yeast
• 5 cups steam bun flour
• 4 tbs sugar
• 1/2 tsp salt
• 2 tbs shortening
• 1 1/4 cup milk

Ingredients (Filling):

• 2 tbs Oil
• 1 Chive, Chopped fine
• 1 Clove of Garlic, Chopped Fine
• 1/2 Lb BBQ Pork (preprepared and cooked), Diced
• 2 tbs Light Soy Sauce
• 1 tbs Oyster Sauce
• 1 tbs Hoisin Sauce
• 1 tbs Sugar
• 1 tbs White Cornstarch, Dissolved in 2 tbs water

Instructions (Buns):

• Mix together the warm water, 1/2 teaspoon sugar and yeast in an 8 ounce measuring cup. Let the mixture stand until it rises to the 8 ounce level (about 20 minutes).
• Mix the flour, sugar and salt into a large mixing bowl. Add the shortening, yeast mixture and milk.
• Knead the mixture for 5 minutes to form a dough. Cover it with a damp cloth and set the dough in a warm place. Allow the dough to rise for 3 hours.
• Prepare Filling.
• After the dough has risen for 2 hours, shape it into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
• Shape each piece into a shallow bowl shape.
• Put 1 tablespoon of the filling in the center of each piece of dough, close and twist the dough to form a bun. Put the bun on a 2-inch square of white paper. (This prevents the bun from becoming soggy while steaming.)
• Place 8 buns in a pie pan and allow them to set and rise for 15 minutes in a warm place.
• Steam for 25 minutes.

Instructions (Filling):

• Heat 2 tbs oil in wok. Stir fry scallion and garlic for 30 secs. Add pork. Stir fry for 1 min. Add soy sauce, oyster sauce, and sugar.
• Pour in dissolved cornstarch. Stirfry quickly until pork is glazed. Remove to bowl and allow to cool.

Punjabi Samosas (Vegetarian, with potatoes and peas)

Makes 12 samosas.
Mortar & pestle may be needed.

Ingredients (Samosa Pastry):

• 2 Cups Plain Flour
• 4 tbsp Ghee or Oil
• 5-6 tbsp Water
• 1 tsp Carom Seeds
• 1 tsp Salt
• 750ml Vegetable Oil for Frying
• Coriander or Tamarind Chutney or Plain Yoghurt, to serve

Ingredients (Potato & Pea Stuffing):

• 3 Medium sized potatoes
• 1 Cup Green Peas, fresh or frozen
• 1 Green Chilli
• 1/2 inch Fresh Ginger
• 1/2 tsp Cumin Seeds
• 1/4 tsp Red Chilli Powder
• 1 tsp Dry Mango Powder / Amchur
• 1/4 tsp Asafoetida
• 1/2 tbsp Oil
• Salt as required

Ingredients (Spice Mix):

• 1/4 tsp Cinnamon
• 1/4 tsp Black Pepper
• 1/4 tsp Cloves
• 1/4 tsp Cardamon
• 1/2 tsp Cumin
• 1/2 tsp Fennel Seeds
• 1 tsp Coriander Seeds

Instructions (Prepare the dough):

• In a food processor, combine the flour, ghee, carom seeds and salt.
• Blitz until you get a coarse crumb. Pour mixture in a large bowl.
• Add 1-2 tbsp water. Begin to knead to form a firm dough. Add a little more water as required.
• Place dough in a bowl and keep covered with a moistened towel. Set aside for 30-40 mins.

Instructions (Prepare the filling):

• Prepare stuffing by steaming/boiling the potatoes and peas until they are cooked completely. Remove from the heat and water and let cool.
• Peel the boiled potatoes and dice them into small cubes.
• Dry roast the spice mix until fragrant. Once cooled, grind them to a powder in a mortar pestle or spice grinder.
• Make coarse paste with the ginger and green chilli. Set aside.
• In a frying pan, heat oil and then add the cumin seeds until they crackle. Add the ginger-green-chilli paste. Saute until the aroma of raw ginger dissipates.
• Add the peas, red chilli powder, amchur, the freshly ground spice mix and asafoetida.
• Stir and cook on a low flame for 1-2 mins.
• Add the potatoes and cook for 2-3 mins, ensuring they are coated thoroughly. Remove from heat and set aside.

Instructions (Assembly & Cooking):

• Knead the dough lightly and then divide the dough into 6 equal portions.
• Roll 1 piece into a smooth ball with your hands, then flatten the dough ball with a rolling pin.
• With a knife, cut a line across the center of the dough round. This will create two samosa shells.
• Set aside a small bowl of water. Create a pocket out of the half dough round by joining the two sides of the half together, applying water along the edge to help it stick. Press the edges to also help strengthen the seal.
• Stuff the samosa with some of the filling. Using some water, seal the remainder of the samosa pocket. Set aside.
• Prepare remaining samosas likewise.
• In a deep sauce pan, heat oil on high.
• Once the oil is very hot (but not yet smoking), slip in the samosas and then immediately reduce the flame down to low.
• Turn over and fry the samosas on their other sides until golden. Remove the samosa and turn up the heat to high again.
• Drain fried samosas on paper towels to remove excess oil.
• Repeat with remaining samosas.
• Serve warm with chutney.

Israeli Felafel (Coriander & Chickpea Fritters)

Serves 4 or about 16 felafel.

Ingredients:

• 400g Dried Chickpeas, soaked overnight
• 4 Cups Water
• 5 Garlic Cloves, minced
• 1/2 Small Onion
• 1/2 Cup Coriander Leaves, chopped
• 1/3 Cup Parsley
• 1 tsp Paprika
• 1-2 tsp Ground Cumin
• 1 Cup Breadcrumbs
• 2 tbsp Plain Flour, sifted
• 2 tsp Bicarb Soda
• 1 Egg
• 2 tsp Salt
• 2 tsp Fresh Ground Pepper
• Vegetable Oil for deep frying
• 1 Cup Flour for dipping

Instructions:

• Cook the soaked chickpeas in 4 cups water for 30 mins. Drain well.
• In a food processor, blend the cooked chickpeas with the garlic, onion, coriander leaves, parsley and spices. Blend to a coarse paste.
• Add more water if needed. More coriander leaves for a greener felafel.
• In a large bowl, combine the chickpea mixture with breadcrumbs, sifted flour, egg, bicarb soda, salt and pepper. Let stand for 30 mins.
• Roll a heaped tablespoon of mixture to make a flattened disc. Set aside on a plate.
• In a deep saucepan or wok, over medium-high heat, add the oil for deep frying.
• Once hot, deep fry the felafels, a few minutes on both sides. Don't overcrowd in the oil.
• Drain on paper towels.
• Serve hot with hummus, pita bread, tomato and onion.

Carrot & Harissa Falafel with Tahini Yoghurt

Serves 4 or about 16 felafel.

Ingredients (Falafel):

• 2 Medium Carrots (240g), grated finely
• 400g Can Chickpeas, drained and rinsed
• 1 Small red onion, chopped finely
• 1 tsp Ground Cumin
• 1 tbsp Harissa
• 1/4 Cup Plain Flour
• 1/2 tsp Baking Powder
• 1 Egg
• 1.5 Cups (225g) Panko Breadcrumbs
• Vegetable Oil, for deep frying

Ingredients (Tahini Yoghurt):

• 1 Small Clove Garlic, crushed
• 2 tbsp Lemon Juice
• 2 tbsp Tahini
• 3/4 Cup (200g) Greek-style Yoghurt
• 1 tbsp Flat-Leaf Parsley, leaves picked and chopped finely
• Salt, to taste

Instructions:

• Start with making the tahini yoghurt. In a blender, toss all ingredients and blitz until smooth. Transfer to a jar and place in the fridge to chill.
• To make the falafels, process chickpeas, onion, cumin, harissa until smooth.
• In a medium bowl, combine this mixture with grated carrots, flour, baking powder, egg and 3/4 of the breadcrumbs.
• Use spoons to make walnut sized balls. Roll these into the remainin breadcrumbs. Set aside.
• Fill a deep pan or wok until it is 2 inches deep and heat to 180C.
• Deep fry falafels in batches, for 2-4 mins until golden and cooked through. Drain on a baking rack.
• Serve warm with cool tahini yoghurt for dipping.

Zucchini & Haloumi Fritters

Makes 12
Prep time : 10 mins
Cook time : 15 mins

Ingredients:

• 300g Zucchini, trimmed and grated
• 180g Haloumi, grated
• 1 Onion, finely grated
• 1/4 Cup Self Raising Flour
• 2 tsp Ground Cumin + about 1 tsp extra
• 1 Egg, lightly beaten
• 1 tsp Ground Pepper (Haloumi is quite salty, so no need for more salt in the batter)
• Pinch of salt for after frying
• Vegetable oil for frying
• Tzaziki dip (or blended yoghurt & garlic), to serve

Instructions:

• In a large bowl, combine the grated zucchini, haloumi, onion, ground cumin, ground pepper and lightly beaten egg.
• Mix in the flour until just combined.
• Prepare the wok by adding the oil and heating to 170C.
• While the wok is heating up, make the fritter patties by taking a heaping tablespoon of the mixture and shaping it into a tight flattened disc.
• Once the oil is hot enough, fry the patties in batches of 3 or 4 at a time, for about 4 mins until the fritters are golden and cooked through.
• With a slotted spoon, transfer the finished fritters to a rack to let the oil drain. Immediately add a little salt to the still hot fritter.
• Serve warm with tzaziki dip.

Chinese Prawn Toast

Serves 6 as a snack.

Ingredients:

• 1 large sourdough loaf
• sesame seeds for sprinkling
• vegetable oil for deep frying

Ingredients (Prawn mousse):

• 600 g uncooked prawn meat
• 1 egg white
• 1 tbsp sesame oil
• 3 tsp caster sugar
• 2 tsp fine salt
• 2 tbsp thinly sliced coriander stems

Ingredients (Vinegar and Chilli Dipping Sauce):

• 40ml Chinkiang Black Vinegar
• 30ml Light Soy Sauce
• 1 Long Red Chilli, finely chopped
• 1/2 tbsp Ginger, finely grated
• 1/2 tbsp Coriander, finely chopped
• 2 tsp Sesame Oil
• 1 tsp Caster Sugar

Instructions:

• For prawn mousse, put ingredients in a food processor and pulse to a coarse paste. Resist the urge to make it too smooth because you want texture. Refrigerate for at least 2 hours to firm up.
• Meanwhile, prepare the dipping sauce by combining all dipping sauce ingredients in a bowl. Set aside.
• To prepare the prawn toast, cut the ends off the bread and slice it into 8mm slices. Cut the bread slices in triangle quarters. Spread the prawn mousse in a 1cm layer on the slices with a butter knife. Sprinkle with sesame seeds.
• Fill a heavy-based saucepan to a third full with oil and heat to 180C or until a cube of bread dropped into the oil turns golden in 15 seconds. Fry each piece of toast separately until golden and prawn mousse is cooked (3-5 minutes). Check if the mousse is fully cooked. If not, deep-fry the toast for another minute or two. Drain on paper towels.

Source : Dan Hong & Bent Street Kitchen for the prawn toasts. Gourmet Traveller for the dipping sauce.

Thai Coconut Prawn Miang

Prep 25m + Cook 20m. Serves 4.

Ingredients (Prawns):

• 65g (1 cup) shredded coconut
• 40g (1/4 cup) plain flour
• 2 eggs, lightly whisked
• 6-8 jumbo green prawns, peeled leaving tails intact, deveined
• Vegetable oil, to shallow-fry

Ingredients (Tamarind Dipping Sauce):

• 2 tsp vegetable oil
• 1/2 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 long fresh red chilli, seeded, finely chopped
• 80g (1/2 cup, lightly packed) brown sugar
• 125ml (1/2 cup) water
• 2 tbsp tamarind puree
• 2 tsp fish sauce

Instructions:

• To make the tamarind sauce, heat oil in a saucepan over medium heat. Cook the onion, garlic and chilli, stirring, for 2 minutes or until soft. Add sugar, water and tamarind puree, and simmer for 5 minutes or until mixture thickens. Stir in fish sauce. Set aside to cool slightly.
• Place the coconut, flour and egg in separate bowls. Dip the prawns in flour and shake off any excess. Dip in the egg, then in the coconut to coat.
• Add oil to a wok to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden in 15 seconds). Place one-third of the prawns in oil and cook for 3 minutes or until golden.
• Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining prawns, reheating wok between batches.
• Serve with spinach leaves and tamarind sauce.

Source : Unaltered recipe. https://www.taste.com.au/recipes/coconut-prawn-miang/cf3fb67a-1ed0-47ac-afb7-5ebb16ef1eee

Cantonese Shrimp Dumplings (Har Gau)

Makes about 15 dumplings

Ingredients (Wrappers):

• 1/2 cup wheat starch
• 1/6 cup cornstarch
• 1/8 teaspoon salt
• 1/2 cup boiling water

Ingredients (Filling):

• 1/3 pound medium raw shrimp
• 1/8 cup finely chopped bamboo shoots
• 1/2 egg white
• 1/2 tablespoon cornstarch
• 1/2 teaspoon rice wine or dry sherry
• 1/2 teaspoon sesame oil
• 1/3 teaspoon salt
• 1/4 teaspoon white pepper

• 3/4 tablespoons cooking oil or solid vegetable shortening
• Soy sauce and chili oil

Instructions (Wrappers):

• Mix the wheat starch, cornstarch, and salt together in a bowl. Add the boiling water to the mixture and stir until the dough is moist all over. Cover it with a towel and let sit for approximately 20 minutes.
• While the dough is sitting, begin preparing the filling. Remove the shells from the shrimp, and devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl with the other filling ingredients.
• Turn the dough onto a lightly floured cutting board and knead until smooth. Add the cooking oil, a teaspoon at a time, kneading the dough after each addition. The dough should be smooth and shiny.
• Cut the dough into two equal pieces. Roll each piece into a 15-inch cylinder. Split each cylinder into 1-inch pieces, and form each piece into a ball. Cover the dough while you are making the dumplings to prevent it from drying.

Instructions (Dumplings):

• Roll a portion of the dough into a 3 to 3 1/2-inch circle. Place about a teaspoon of filling in the centre, and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Cover the dumpling with a damp cloth while you are making the remaining dumplings.

Instructions (Steaming):

• Line the bottom of the steamer with Napa cabbage or a damp cloth to keep the dumplings from sticking. Steam the dumplings until translucent (this will take approximately 18 - 20 minutes).
• Serve immediately with the soy sauce and chili oil

Japanese Chawan-Mushi (Steamed Savoury Custard)

Ingredients:

• 4 Shitaake Mushrooms, stemmed and sliced
• 6 Raw Prawns, peeled, deveined and chopped in half
• 4 Eggs
• 600ml Cold Dashi Stock
• 2 tsp Soy Sauce
• 1 tbsp Mirin
• Salt to taste
• Sliced spring onion, for garnish

Instructions:

• In a large bowl, gently beat the eggs with a fork or chopsticks to avoid making bubbles.
• Stir in the dashi stock and soy sauce. Strain into a jug and set aside.
• Divide the mushrooms and prawns equally into four individual ceramic bowls.
• Pour in the egg mixture. Cover each bowl tightly with aluminum foil.
• Steam over medium heat for 10-15 mins or until set.
• They are done when a toothpick in the centre comes out clean.
• Serve warm with slices of green onion as garnish.

Japanese Onigiri Rice Balls

Makes 8-10 Rice Balls (5 with bonito/soy and 5 with pickled plum).

Ingredients:

• 2 Cups of Medium Grain Sushi White Rice
• 2.5 Cups of Water
• 3 Pickled Plums, seeds removed
• 4g Bonito Flakes
• 1-2 tsp Soy Sauce
• 2-3 Nori Sheets, each sheet cut into 4 strips
• Sea Salt

Instructions:

• Wash the rice well and drain.
• In a rice cooker, add washed rice and 2.5 cups of water. Let the rice soak in the water, about 15-30 mins. Cook the rice according to your rice cooker.
• Mix the bonito flakes with soy sauce. Set it aside.
• When the rice is cooked, fluff the rice with a wooden spoon and divide the rice roughly into 8-10 portions. Keep the rice hot.
• Set the workstation with cooked rice, a bowl of water, an empty rice bowl, a small bowl of sea salt, bonito / soy sauce mixture, plum paste, and a plate large enough to hold all the rice balls when completed.
• To make the onigiri, scoop a portion of the rice into the empty rice bowl. Make an indentation in the middle. Place your desired filling inside (plum paste or bonito mixture).
• Moisten both your hands and apply a small amount of salt (about 1/2 tsp) to your hand.
• Transfer the rice from the bowl onto your hands and gently form the rice into a triangle shape.
• Place it on a plate and continue forming triangle onigiri shapes until all the rice has been used.
• When ready to eat, wrap each onigiri with one strip of nori.

Source : Japanese Comfort Food. www.thejapanesekitchen.com

Korean Kimchi Fermented Spicy Cabbage

Makes 2 Cups. Make this recipe at least 3 days ahead.

Ingredients:

• 1/2 Cup Sea Salt
• 1/2 Head of Chinese Cabbage (Nappa Cabbage)
• 2 tsp Salt
• 1/2 Cup of Korean Radish or Daikon, julienned into 3 cm long and thin matchsticks
• 1 Carrot, julienned into 3 cm long and thin matchsticks
• 1 tbsp Rice Flour
• 1/4 Cup Gochugaru (Korean Chilli Powder)
• 3 Garlic Cloves, crushed and minced finely
• 1cm Piece of Ginger, grated finely
• 2 Green Onions, White and Green parts separated. Green parts julienned into 3 cm long and thin matchsticks
• 1.5 tbsp Fish Sauce
• 1 tbsp Sugar

Instructions:

• In a jug, combine the 1/2 cup of sea salt with 1.5 cups of water until the salt dissolves.
• In a flattened medium sized bowl which just fits the nappa cabbage half, place the cabbage inside and pour over the salt water. Let sit for at least 3-5 hours.
• Rinse the cabbage thoroughly and drain well. Taste to ensure it is not too salty. If too salty, rinse it further. Once you're happy with the taste, set it aside.
• In a small bowl, combine the radish and 2 tsp salt. Let stand for 15 mins. Then drain and set aside.
• In a small saucepan over medium heat, combine 1/2 cup water and rice flour to form a paste. Bring it to a boil while stirring.
• Transfer the paste to a small bowl, stir in gochugaru powder, and let the mixture cool.
• In a food processor, blend the ginger, garlic, and spring onion white parts until smooth.
• In a medium-sized bowl, mix the gochugaru mixture, the ginger mixture, the salted radish, carrots and green parts of the green onions.
• Working leaf by leaf of cabbage without removing the leaves from the main cabbage stalk, cover these with the gochugaru mixture including radish, carrot and onion sticks between the leaves, until the cabbage half is fully covered by the mixture.
• Cut the gochugaru cabbage into 5cm sections.
• Place the sections tightly into an air proof jar. Push down cabbage into the jar to remove any air pockets which may be present.
• Let it ferment for 2 days at room temperature.
• Then push down cabbage again into the jar to remove all air pockets that may have occurred during fermentation. Cabbage pieces ideally should be beneath a layer of the gochugaru mixture.
• Then place the kimchi in the fridge until fermented to your liking.

Source: https://www.sbs.com.au/food/recipes/traditional-kimchi (Recipe Adapted)

South African Biltong

Ingredients:

• 1 kg of Lean Meat / Game (my preference is rump steak as it is affordable and easily accessible).
• Spices of your choice (usually a ratio of 3:1 for coriander seed to peppercorn. I have also used mustard seeds, chilli flakes, deimen peppers etc - think rich pungent spices of your liking) eg. 1/4 C coriander seed, 1/2 C salt, 1 T black peppercorn
• 1 cup Brown vinegar - to give the meat the acid wash
• 1/4 cup Salt Flakes - Use an affordable one (you COULD use something fancier but it isn't necessary given the large volume needed). Avoid cooking salt - it is too fine and you will oversalt it.
• Paper towels - To help mop up the water that is extracted.
• Tupperware / air tight box - To cure the biltong. One per type of meat that you bring.
• Kitchen string - to hang your biltong to dry.

Instructions:

• Trimming meat into strips, about 2 cm x 3 cm.
• Coat the meat in vinegar and set the meat aside, sitting in the vinegar acid wash, in the fridge for 1.5 hours.
• Pat dry, apply salt (don't use too much here or the biltong will be too salty but you also need to use enough to cure it sufficiently).
• Rest the salted meat back in the fridge for 1.5 hours.
• Pat dry, mix spices, rub it on the meat.
• Skewer using meat to hang dry with some kitchen string (if hanging).
• Hang to dry for over 24-48 hours in a drying box, dehydrator or an airy warm spot such as somewhere in the laundry. The key is airflow to prevent mould from forming.

Source : Sue Lee Lim, thank you!!

American Pretzels

Makes 12

Ingredients:

• 1 Package of Active Dry Yeast
• 1 1/3 Cups of Warm Water (If water is too hot, it will kill the yeast)
• 1 tbs Sugar
• 1/2 tsp Salt
• 3 1/2 Cups of All-Purpose Flour
• 1 Egg
• 1 tbs Water
• 2 tbs Coarse Salt

Instructions:

• Preheat oven to 425 degrees F
• Grease two large baking sheets.
• In a large bowl, sprinkle yeast over warm water. Stir with rubber spatula until well blended and yeast is dissolved.
• With wooden spoon, gradually stir in sugar, salt, and flour until a soft and slightly sticky dough forms.
• Turn dough onto well-floured board or countertop. Knead dough (fold dough towards you with the heels of your hands push dough away with short rocking motions. Rotate dough a and repeat above motion.) Knead and turn for 5-7 minutes. Add another 1/2 cup flour if necessary, until dough is smooth and elastic. Dough should not stick to board or hands.
• Cut dough in half, then each half into 6 equal-sized pieces.
• With floured hands, roll one piece of dough to form a long rope shape until it is 15 inches long.
• To form pretzel shape, place rope on baking sheet, cross left side over to the middle of rope joining the dough. Then fold right side of the rope up and over the first loop to form pretzel shape. Continue with remaining dough, placing pretzels 3" apart on baking sheet. Enlarge holes in pretzels to prevent them from closing during baking.
• In a small bowl, mix together 1 egg and 1 tbs water. Brush on pretzels.
• Sprinkle pretzels with coarse salt.
• Bake 15 - 20 mins or until golden brown. Enjoy when still warm and fresh.

Balinese Beef Satay (Satay Manis)

Serves 4-6.

Ingredients:

• 15 Satay Sticks
• 500g Beef Steak (Porterhouse)
• 1 tbsp Kecap manis
• 1 tbsp Canola Oil
• Bamboo Sticks, soaked in water for 30 mins - 1 hour

Ingredients (Spice Paste):

• 3 tsp Roasted Ground Coriander
• 1/3 tsp Roasted Ground Cumin
• 1 tsp Black Pepper
• 4 Garlic Cloves, crushed and minced
• 1 Chilli, minced
• 1/4 tsp Sea Salt
• 2 tsp Lemon Juice
• 2 tsp Palm Sugar, softened

Instructions:

• In a small bowl, combine the spice paste ingredients.
• Chop the beef into small cubes, approx 2 cm squares.
• Mix the beef cubes in the spice paste, kecap manis and oil. Marinate for 15 mins.
• On each bamboo stick, thread 4-5 pieces of marinated beef.
• BBQ sticks until golden brown.

BBQ Grilled Aubergine Wraps with Feta, Mint and Chilli

Makes 10 Rolls

Ingredients:

• 2 Large Globe Eggplants, cut thinly lengthwise (you'll have about 10 slices)
• 4 tbsp Olive Oil
• 250g Feta Cheese
• 1 Red Chilli, finely chopped
• 3 tbsp Fresh Mint, finely chopped
• Juice of 1 Lemon
• Black Pepper, to taste

Instructions:

• Preheat your BBQ grill to medium.
• Brush both sides of the eggplant slices with the olive oil.
• Grill them on the BBQ for about 2 mins each side until golden and tender.
• In a bowl, crumb the feta, and stir in the mint, chilli, black pepper and lemon juice.
• Take a grilled aubergine slice and place a heaped tablespoon of feta mixture on one end.
• Roll the aubergine slice to form a cigar shape.
• Store in the fridge until it is time to serve. Serve chilled.

BBQ Blackened Paneer Cheese Skewers

Prep time 10 mins + Marinate time 3 hours + BBQ time 10 min = 3 hrs 30 mins
Serves 6.

Ingredients:

• 1/4 Cup Vegetable Oil
• 2 tsp Dried Thyme
• 2 tsp Dried Oregano
• 2 tsp Smoky Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Salt
• 400g Paneer Cheese
• Lemon wedges for serving
• 12 Bamboo Skewers, soaked for at least 30 mins
• Tomato Relish or Chutney, for serving

Instructions:

• In a plate, combine the oil, spices, herbs and salt.
• Cut the paneer in 2cm x 8cm rectangles. Big enough for the bamboo skewer to go through.
• Brush the paneer with the spice mixture until they are all coated.
• Cover and chill for 3 hours to marinate.
• Soak the bamboo skewers for 30 mins.
• Preheat the BBQ on high.
• Thread a piece of paneer onto the bamboo skewer.
• BBQ, turning occasionally, for 8 mins until dark and aromatic.
• Serve hot with relish or chutney and lemon wedges.

Vegan Mayonnaise / Aioli

So easy and fast to do. Tastes very similar to real mayonnaise!

Ingredients:

• 3 tbsp aquafaba, water from 1 x 400g can of chickpeas
• 2 tbsp apple cider vinegar
• 1/2 tbsp seeded mustard
• 1 tsp brown sugar
• 1 clove garlic, crushed
• pinch salt
• 1 cup neutral oil (such as vegetable oil)
• 1.5 tsp paprika

Instructions:

• Add all ingredients to a blender, cover and whizz to combine.
• It will thicken and take on a creamy appearance in about 10 seconds.
• Store in the fridge until ready to use.

Source : https://www.smh.com.au/goodfood/recipes/raw-vegan-cauliflower-tabbouleh-with-smoked-paprika-aquafaba-aioli-20190301-h1bw83.html. Recipe not amended.

Pistachio-Yogurt Sauce (Seriously amazing tasting)

Makes about 1 1/4 cups.

Ingredients:

• 1 cup raw pistachios
• 1 garlic clove, finely grated
• 1 teaspoon finely grated lemon zest
• 1/4 cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 1 cup plain whole-milk Greek yoghurt

Instructions:

• Preheat oven to 350F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes.
• Let cool, then process in a food processor until very finely ground (not just yet a paste).
• Add garlic and lemon zest and process until a coarse paste forms.
• With motor running, stream in 1/4 cup oil and process until mixture is smooth and no longer grainy (texture should be like tahini). Season with salt and pepper.
• Place yoghurt in a medium bowl and season with salt and pepper. Thin with a little oil until about the same consistency as the pistachio paste.
• Fold pistachio paste into yoghurt, leaving mixture marbled.

Source : Bon Appetit. https://www.bonappetit.com/recipe/pistachio-yogurt-sauce

Hot Cheese Dip

Ingredients:

• 1 227-gm bar old white cheddar (emphasis on 'old' and 'white' - the'medium' orange stuff won't do)
• 1 cup hellmann's mayonnaise
• 4 tablespoons minced (white) onion
• 1 box crackers ('stone wheat' are good for this)

Instructions:

• grate the cheese
• combine with mayo and minced onion,
• then bake in small oven-proof dish at 375F (pre-heated) for about 20 min until top has golden hue.
• NOTE: if it's gonna be the only appetizer there, i'd double the batch esp. cos people love this stuff, amongst 7 or 8 people it'll be gone in a flash
• NOTE: if there is any leftover, it'll keep in fridge indefinitely and can be re-heated/microwaved to it's former glory in about 15 seconds.

Comte Cheese Savoury Custard Sauce

Serve atop vegetables like cauliflower, broccoli or potatoes.

Ingredients:

• 250ml Cream
• 5 Egg Yolks
• 1/4 tsp Nutmeg, grated
• 70g Comte Cheese, grated
• Salt & Pepper to taste
• 1/2 tsp White Balsamic Vinegar

Instructions:

• Bring the cream to a simmer in a medium sized saucepan.
• Meanwhile, in a medium sized bowl, whisk the egg yolks and nutmeg.
• When the cream has come to a boil, pour the hot cream over the yolks whisking constantly.
• Return the cream and egg mixture to the saucepan.
• Cook the mixture over a low heat, stirring slowly with a spatula.
• Once the cream thickens to the consistency of a thick custard, remove it from the heat and add the cheese.
• Continue to stir the custard until the cheese melts and is well blended into the custard.
• Leave to cool, stirring from time to time to prevent the forming of a skin on top, until room temperature.
• Season with salt, pepper and white balsamic vinegar.
• Store in the fridge to set. When cool, it should be light like whipped cream.

Source: https://www.goodfood.com.au/recipes/comte-cheese-custard-20180501-h0zhfv

Thick Chile Sauce with Arbol & Ancho

Deep flavour with a nice heat to it.

Ingredients:

• 40g Dried Chile de Arbol (the spicy one!)
• 40g Dried Chile de Ancho (the deep earthy one!)
• 1 White Onion, chopped roughly
• 4 Cloves Garlic, crushed
• 1 tbsp Salt
• 1/3 Cup White Vinegar

Instructions:

• In a medium skillet over high heat, dry toast the chiles turning often for about 3 mins until fragrant.
• Let cool slightly and then remove the stems and seeds (seeds would have also make the sauce lighter in colour).
• In a medium saucepan, over high heat, bring these ingredients to a boil : chiles, onion, garlic, salt, and 1.5 cups water.
• Reduce heat and simmer for 15-20mins until very soft.
• With a stick blender, puree the mixture until smooth.
• Strain into a medium bowl and stir in vinegar.
• Place in an airtight jar and keep refrigerated.

Quick Peanut Hoisin Sauce (for Rice Paper Rolls)

Makes 1 Cup

Ingredients:

• 3 tbsp hoisin sauce
• 2 tbsp crunchy peanut butter
• 1 tsp sesame oil
• 1 clove garlic finely chopped
• Water

Instructions:

• Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove.
• Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.
• Taste test a few times and add more of any ingredient or water until you're satisfied with the flavour.

Source : Wandercooks

Indonesian Peanut Sauce

Makes 1 cup.

Ingredients:

• 1 Cup Oil for Frying Peanuts
• 150g raw, unsalted peanuts
• 1 tsp Sea Salt
• 1 tsp Fish Sauce or 1/2 tsp Fish Paste
• 1 Large Red Chilli, trimmed and deseeded
• 1-2 Bird’s Eye Chillies
• 4 Cloves Garlic
• 1/2 Small Tomato
• 1 tbsp Palm Sugar
• 2 tsp Kecap Manis
• 2 Kaffir Lime Leaves, finely shredded
• 2 tbsp Fried Shallots
• 1/2 Cup Water

Instructions:

• Heat a wok with the oil over a medium flame.
• Fry the peanuts a handful at a time, until just golden brown. (Remember that they keep cooking after they’ve been taken from the wok. Do not discard the skins.)
• Remove with a slotted spoon, place on absorbent paper and sprinkle with 1/2 tsp sea salt.
• This will keep the peanuts dry and crisp.
• Remove most of the oil from the wok, leaving about two teaspoons.
• Heat over a low flame and fry the shrimp paste for 30 seconds. (No need to fry if using fish sauce)
• Place all the ingredients, except for the peanuts in the bowl of a food processor and blend to a paste.
• Add half of the fried peanuts and blend until fairly smooth. Then add the remaining half.
• Add more water if necessary. If you’d like a sweeter, darker sauce, add more kecap manis.
• Check seasonings, balancing sweet, sour, salty and spicy.
• Garnish with fried shallots.

Source : Jasmin Rice Novel. Recipe not amended.

Amazing Chinese Black Bean Sauce (for Steamed Veggies)

Ingredients:

• 1/2 cup fermented black beans
• 2 tbsp olive oil
• 2 tbsp Shaoxing rice wine
• 2 medium garlic cloves, finely chopped (1 Tbsp)
• 2 tsp tamari or soy sauce
• 1 tsp crushed red chile flakes or 1 long red chile, finely chopped
• 1 tsp sugar

Instructions:

• Place the fermented black beans in a colander and rinse under cold running water. Drain well.
• Transfer the beans to a small bowl and mash with the back of a fork or spoon to form a coarse paste.
• Add the olive oil, Shaoxing rice wine, garlic, tamari, chile flakes, and sugar, mix well, and set aside.

Source : https://www.saveur.com/recipes/green-beans-with-black-bean-sauce/

Fermented Chilli (3-5 days, Delicious!)

Ingredients:

• 250 gm long red chillies, deseeded, coarsely chopped
• 150 ml apple cider vinegar
• 30 ml olive oil
• 1/2 tsp white sugar, or to taste
• Sea salt, to taste

Instructions:

• Combine chillies and vinegar in a saucepan over medium heat.
• Bring to the boil, then set aside to cool. Transfer to an airtight container and refrigerate for 3-5 days.
• Strain, reserving liquid, and process chilli in a high-speed blender with oil and 1.5 tsp sea salt flakes, or to taste, until very smooth.
• Add 1 tbsp reserved liquid to thin sauce slightly. Season to taste with sugar.

Source : Gourmet Traveller, https://www.gourmettraveller.com.au/recipe/chefs-recipes/grilled-octopus-chilli-18977/ Recipe not amended.

Sweet Chilli Jam

Prep 20 mins + Cook 1 hr = 1hr 20mins
Makes 1 Cup

Ingredients:

• 8 Long Red Chillies, roughly chopped
• 1.5 tbsp Fresh Ginger, peeled and roughly chopped
• 4 Garlic Cloves, crushed
• 200g Diced Tomatoes
• 375g Caster Sugar
• 175ml Red Wine Vinegar or Apple Cider Vinegar

Instructions:

• In a blender, puree chillies (with the seeds), ginger and garlic until finely chopped.
• In a heavy bottomed pan, combine the chilli mixture with the tomatoes, sugar and vinegar.
• Over a med-high heat, bring the mixture to a boil, then reduce to a simmer to cook for 50 mins, stirring occasionally, skimming off the scum that rises to the surface.
• Remove from the heat and let the mixture cool. It should thicken quite a bit as it cools so be sure not to over cook it.
• Transfer to sterilised jars and leave to cool completely.
• Keeps for 3 months and keep refrigerated.

Australian Quandong Chilli Sauce

Ingredients:

• 15 Quandongs (dried or fresh) rough chop
• 1/4 cup vinegar (don’t use sweet spiced type)
• 2 small chillies – chopped and de- seeded
• 1 tsp salt
• 1 tbsp brown sugar or palm sugar

Instructions:

• If using dried quandong, soak in a little warm water for half an hour, then drain.
• Simmer slowly quandong and chillies in the vinegar with salt and sugar added, until mixture has become reduced and quandongs soft and mushy, about 30 mins.
• When cool enough, blend the mixture until smooth.
• Sauce should coat the back of a spoon and not just run straight off.

Source : http://bushtuckerrecipes.com/at_the_aussie_table/native-fruits-nuts/quandong/

Caramelized Onions

Prep 10 mins + Cook 45 mins = 1hr
Makes 1 Cup.

Ingredients:

• 3 Red Onions
• 3 tbsp Olive Oil
• 1 tbsp Butter (optional)
• 1 tsp Salt (10mins in)
• 1 tsp Sugar (near the end)
• 2 tbsp Balsamic Vinegar (near the end)

Instructions:

• Slice 1 cm off the stem ends of the onion, then cut the onion in half from the root end, and finally make thin angled cuts (1/2cm wedges similar to thin tomato wedges)
• In a thick-bottomed braising pan, over medium heat, combine olive oil and butter. Heat until the oil is shimmering.
• Add the onion slices and stir to coat with the oil.
• Spread the onions out across the pan to cook evenly and stir occasionally to let them brown a bit but to keep them from burning.
• After 10 mins, sprinkle 1 tsp salt over the onions.
• If the onions are drying out as you cook them, add a little water or oil to the pan.
• Cook for 30-60 mins, at a lower temperature, stirring intermittently every 5-10 minutes.
• As caramelization progresses, you may need to scrape the pan more often.
• Continue to cook and scrape until the onions are a rich brown colour.
• Just before the end of the cooking process, add in a tsp sugar to add some sweetness.
• Then at the end add the balsamic vinegar to help the deglazing and add some delicious flavour.
• Keep refrigerated in an airtight container.

Mango & Ginger Chutney

Prep 15 mins + Cook 45 mins = 1 hr
Makes 2 Cups

Ingredients:

• 800g Fresh Just-Ripe Mangoes, peeled
• 1.5 tbsp Vegetable Oil
• 1/2 tsp Chilli Flakes
• 1 Red Onion, diced finely
• 1 tbsp Fresh Ginger, finely grated
• 1/2 Cup Red Capsicum / Bell Pepper, deseeded and diced
• 120ml Unsweetened Pineapple Juice
• 60ml Cider Vinegar
• 1/4 Cup Brown Sugar
• 1 tbsp Curry Powder
• Pinch salt and white pepper
• 1/4 Cup Raisins
• 1/4 Cup Macadamia Nuts, toasted and roughly chopped

Instructions:

• Cut the mango flesh (2 large pieces and 2 small pieces off the fruit, then chop the pieces a bit smaller to 2cm pieces).
• In saute pan, heat the oil and add the chile flakes. Be careful not to burn the chile flakes - just toast them to flavour the oil.
• Add the onions and cook until translucent.
• Add the ginger and red capsicum. Saute for 1-2 mins.
• Add the mango pieces and cook for another min. Remove from the heat and set aside.
• In a separate bowl, combine the pineapple juice, vinegar, sugar and curry powder.
• Stir this mixture into the pan and bring it all to a bare simmer.
• Cook that way for 30 mins until reduced.
• Season with salt and pepper to taste.
• When ready, add the raisins and chopped nuts.
• Transfer mixture to a bowl over an ice bath to cool down, then over to an airtight container. Keep refrigerated.

Spicy Apricot Chutney

Ingredients:

• 500g Ripe Apricots, chopped
• 1 Large Onion, chopped finely
• 2 Cloves Garlic, crushed and minced
• 125g Seedless Raisins
• 100g Brown Sugar
• 1/4 tsp Cayenne Pepper
• Pinch Salt
• 2 tsp Ginger, grated
• 125ml Cider Vinegar

Instructions:

• In a deep stainless steel saucepan, over medium heat, stir together all the ingredients and bring them to boil.
• Reduce the heat to low and simmer for 45-60 mins, stirring intermittently, until the chutney has thickened to a jam consistency.
• Meanwhile sterilise jars by washing them thoroughly then rinsing them in boiling water and finally, heating them in a medium ocen or microwave to 10 mins.
• Bottle the chutney in the sterilised hot jars and seal immediately.

Source: South African Cookbook (Recipe Adapted)

Egyptian Hummus Spread

Ingredients:

• 2 regular sized tins of organic chickpeas
• 2 tbsp Tahini (Sesame Seed Paste)
• 2 tbsp apple cider vinegar
• 3/4 lemon (or more for extra fresh lemon flavour!)
• 4 tbsp olive oil
• 2 tbsp warm water
• pinch of salt
• 1/4 cup fresh coriander
• 1/4 cup fresh parsley
• Fresh nutmeg (optional)

Instructions:

• Drain and wash organic chickpeas. Remove clear husks when separated and where possible.
• Add tahini, apple cider vinegar, lemon, olive oil, warm water and salt.
• Use a processor to blend mixture until very smooth.
• Chop up coriander or parsley real fine and mix it in.
• If you have any nutmeg grate some and mix in as well for a little bit of aroma.
• Note : The quantities are not precise, and it's up to you to increase level of acidity by adding more lemon juice or vinegar.

Recipe Credit : Tawfik Elgazzar, Photographer

Pomegranate & Spiced Lamb Hummus

Start a day before.

Ingredients:

• 1/2 cup Olive Oil
• 1 tsp Dried Chili Flake
• 2 x 440g Can Chickpeas, rinsed and drained
• 3/4 cup Toasted Walnuts
• 2 garlic cloves, pressed & minced
• 2 tsp Ground Cumin
• Juice of 1 Lemon
• 1 Red Onion, chopped
• 150g Lamb Mince
• 1 tsp Sumac
• 2 tbsp Chopped Coriander, plus extra to garnish
• Seeds of half a pomegranate
• Flatbread, for serving

Instructions:

• In a shallow pan, heat olive oil with chilli over low heat for 2-3 mins and leave overnight to infuse.
• Following day, set aside 1/3 cup chickpeas for garnish.
• Place remaining chickpeas in a food processor with walnuts, 1 clove garlic, 1 tsp cumin, lemon juice and half the chilli oil.
• Process until smooth, season to taste and add more lemon juice as needed. Add water if dry. Set aside.
• Heat 1 tbsp of chilli oil in a frypan, cook onion til soft, then add lamb & garlic. Cook until lamb is cooked through.
• Add sumac, cumin and season to taste. Stir in the chopped coriander.
• Spread hummus on the plate, sprinkle on the spiced lamb, pomegranate seeds and reserved chickpeas.
• Garnish with the extra coriander leaves. Enjoy with flatbread.

Source : Unknown, shared by a friend Nadia.

"Not Quite Hummus" Sunflower Seed Dip

Ingredients:

• 1 Cup sunflower Seeds (shells remove)
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1 tbsp Cumin
• Juice of half a Lemon
• 1-2 tbsp Water
• 3 tbsp Dried Currants, soaked in 2 tbsp just boiled water
• 2 tbsp Date (Sweet) or Pomegranate (Sweet & Sour) Molasses or Honey

Instructions:

• In a small bowl, soak the currants while you make the rest of the dip.
• In a food processor, blend the sunflower seeds, olive oil, salt, lemon juice, water and cumin until smooth.
• Add water to get it to the consistency you desire. Also make sure you taste it and add ingredient to get it to the taste you are looking for.
• Transfer the mixture to a serving bowl.
• Drain the currants and then scatter across the dip.
• Drizzle the molasses across the dip.
• Serve this mystery dish with crackers and get the guests to guess what it is made from!

Recipe Credit : Tawfik Elgazzar, Photographer

Adzuki Bean Hummus with Coriander & Lemon

Very tasty and happy to report to nasty tummy after effects.

Ingredients:

• 200g Adzuki Beans, soaked overnight, drained and boiled for 1 hour
• 65g Tahini
• 60ml Olive Oil
• 1 Lemon, juiced
• 30ml Water
• 25ml Apple Cider Vinegar
• 1-2 Cloves Garlic, crushed and minced finely
• 15g Coriander Leaves, chopped + extra to serve
• 1 tsp Salt
• 1/2 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/4 tsp Chilli, or more

Instructions:

• Prepare the soaked adzuki beans by boiling them for 1 hour. Then rinse and drain them under cold water thoroughly.
• Add all ingredients, apart from the olive oil, to the food processor.
• Blend until smooth. While gradually pouring in the oil, continue blending, to emulsify.
• Blend for a few more mins until the hummus is very soft, creamy and smooth.
• Place in an airtight jar in the fridge for up to 1 week.

Source: https://veganonboard.com/adzuki-bean-coriander-hummus/ (Recipe Adapted)

Sweet, Salty & Spicy Nuts

Ingredients:

• 1 Egg White
• 700g or 5 Cups Nuts (Blanched almonds, raw cashews, macadamian, etc)
• 55g Caster Sugar
• 2 tsp Salt
• 1 tsp Ground Pepper
• 1 tsp Curry Powder
• 1/2 tsp Cumin
• 1/2 tsp Cinnamon
• 1/2 tsp Cayenne
• Pinch ground cloves

Instructions:

• Preheat oven 160C
• Line a baking tray with baking paper
• Mix spices together in a small bowl. Set aside.
• In a large bowl, beat egg white until stiff peaks appear
• Mix nuts into frothy egg whites until well coated.
• Evenly pour in the spices over the nuts and toss to coat.
• Spread out the spiced nuts on to the lined baking tray, ensuring they are in a single layer.
• Bake for 5-10 mins until the top appears dry. Then toss around the nuts to surface the sides which are still wet.
• Repeat for another 1 or 2 or 3 times until all the nuts are dried and golden. As they cool, they will become crunchier as well.

Rosemary Spiced Nuts

Makes about 2 cups. GF.
Prep Time 10 mins + Cooking Time 30 mins

Ingredients:

• 1 Cup Walnuts
• 1 Cup Pecans
• 1/2 Cup Raw Peanuts
• 2.5 tbsp Peanut Oil
• 2 tsp Dried Rosemary, finely chopped
• 1 tbsp Caster Sugar
• 2 tsp Ground Cumin
• 2 tsp Mild Chili Powder
• 1 tsp Salt
• 3/4 tsp Black Pepper
• 1 Egg White, lightly whisked

Instructions:

• Preheat oven to 300F and line a baking tray with baking paper.
• In a large bowl, place all the nuts.
• In a small skillet, heat the oil and the rosemary until aromatic, then pour over the nuts.
• Stir to coat evenly. Let cool.
• In a separate bowl, blend the sugar, cumin, chili powder, salt, and black pepper. Add to nuts, stirring to coat.
• Add in the whisked egg white and toss again to coat.
• Place coated nuts on the lined baking tray, spaced out as much as possible.
• Bake for 15-20 mins, tossing every 5 mins or until nuts are dry.
• Cool on the tray prior to storing or serving.

Salted Caramel Pecans

Serves 8-10
Prep Time 5 mins + Cooking Time 15 mins

Ingredients:

• 45g (1/4 Cup) Brown Sugar
• 25g Butter
• 1 tsp Sea Salt
• 1/2 tsp Smoked Paprika
• 2 tbsp Water
• 250g Pecan Nuts

Instructions:

• Line a baking tray with baking paper and set it aside for use later.
• In a large frying pan, over low heat, melt the butter.
• Add sugar, paprika, salt and water. Cook, stirring, until the sugar has dissolved.
• Increase to medium heat, bring to a boil and stir in the nuts for 5-8 mins until glazed and golden. Be careful not to burn the pecans.
• Transfer the glazed pecans onto the baking paper, spacing them out as much as possible. Set aside to cool slightly.
• If not enough caramel, prepare more caramel in the frying pan (half the above caramel ingredients), and return the pecans back to the additional caramel, stirring for about 5 mins more. Return pecans to baking tray to cool.
• Once set, break them up gently and serve them at room temperature.

Sriracha Baked Almonds

Makes about 2 cups. GF.
Prep Time 5 mins + Cooking Time 15 mins

Ingredients:

• 300g Blanched Almonds
• 1 tbsp Tamari Soy
• 2 tbsp Sriracha Chili Garlic Sauce

Instructions:

• Preheat oven to 180C and line a baking tray with baking paper.
• In a large bowl, place almonds, tamari soy and sriracha sauce. Mix until well coated.
• Place coated almonds on the lined baking tray, spaced out as much as possible.
• Bake for 15 mins, tossing every 5 mins or until nuts are dry.
• Cool on the tray prior to storing or serving.

Sweet & Smoky Candied Pecans (Airfryer)

Makes approx 4 cups candied pecans.

Ingredients:

• 500g Pecan halves
• 2 Egg Whites
• 1/2 Cup (115g) Brown Sugar
• 2 tbsp Cumin
• 1 tbsp Smoked Paprika
• 2 tsp Salt

Instructions:

• In a medium bowl, toss the pecans and the egg whites. Add the sugar and spices. Toss to coat the pecans with the seasonings.
• Place half the pecans in the basket of the airfryer. Cook 150C for 18-20 mins (changing the temp to 160C for the last 5 mins), shaking the basket frequently, until the nuts taste toasty and caramelised but not burnt.
• Remove the basket from the air fryer and spread the pecans on a baking sheet to cool. They will firm up and become crispy as they cool.
• Repeat with the remaining pecans.
• Store in an airtight container. Will last up to 2 wks.

Source : Epic Airfryer Cookbook

Warm-Spiced Sweetened Pecans

Fast, easy and super tasty.

Ingredients:

• 2 cups Pecans

Ingredients (Spice Mix):

• 2 tbsp Sugar
• 3/4 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• 1/8 tsp Ground Allspice

Ingredients (Glaze):

• 1 tbsp Rum, preferably dark
• 1 tbsp Unsalted Butter
• 2 tsp Vanilla Extract
• 1 tsp Brown Sugar

Instructions:

• Prep a baking sheet lined with parchment paper.
• Toast the nuts in the oven (180C for 4 mins) until fragrant and the colour deepens slightly. Set aside
• Meanwhile, in a medium bowl, combine the spice mix ingredients.
• In a medium saucepan, bring rum, butter, vanilla and brown sugar to a boil over medium-high heat, whisking constantly.
• Stir in the toasted pecans and cook, stirring constantly with a wooden spoon, until the nuts are all shiny and almost all the liquid has evaporated, about 1.5 mins.
• Transfer the glazed nuts to a bowl with the spice mix. Toss well to coat.
• Spread the coated nuts across the lined baking sheet to cool before serving.

Source : The Cook's Illustrated Cookbook

Spicy Tomato Chutney

Makes 2 Cups.
Goes well with Zucchini fritters.

Ingredients (Tomato Chutney):

• 1 tbsp Vegetable Oil
• 1 Large onion, very finely chopped or blitzed if possible
• 2 Garlic cloves, crushed and blitzed
• 2 tsp Fresh Ginger, finely grated
• 1 tbsp Coriander Roots & Stems, finely chopped
• 1 Long Red Chili, finely chopped
• 400g Can Diced Tomatoes
• 2 tsp Fish Sauce

Instructions:

• In a large frying pan, over medium heat, add the oil.
• Once hot, add the onion, garlic, ginger, coriander and chilli. Cook for 4 mins until golden.
• Stir in tomatoes and fish sauce. Cook for 5 more mins until sauce has thickened. Set aside to cool.

Roast Tomatillo Salsa

Prep time 20 mins + Cook 40 mins = 60 mins
Makes 1 cup.

Ingredients:

• 150g Tomatillos, cut into halves
• 1.5 Onion, peeled and cut into quarters
• 1/2 Green Chilli, destemmed and deseeded
• 1/2 Cup Cilantro, packed
• 2 tbsp Lime Juice
• Pinch Salt

Instructions:

• Heat oven to 180C (170C w fan).
• On a lined baking tray, place onion and tomatillos.
• Roast in oven for 30 mins.
• Add green chilli to baking pan.
• Roast in oven for 10-15 more mins until starting to char.
• Remove from oven and set aside to cool a little.
• Once cooled, in a food processor, blend to a chunky purée the roast veggies and cilantro.
• Season with salt and lime juice to taste.

Source: Unknown Cookbook

Orange & Olive Salsa

Great to top many dishes such as seafood.

Ingredients:

• 2 Oranges
• 1 Garlic Clove, crushed and minced
• 2 Tomatoes, diced
• 1/2 cup (50g) Pitted Black Olives, chopped
• 1 tbsp Extra Virgin Oil
• 2 tbsp Basil Leaves, chopped

Instructions:

• Peel and segment oranges (do this over a bowl to reserve any juice that falls out during this process).
• In a medium sized bowl, stir in the segmented oranges, any remaining orange juice, garlic, tomatoes, olives, oil and basil.
• Gently toss to combine, then season with salt and pepper to taste.

Source: https://www.delicious.com.au/recipes/blue-eye-orange-olive-salsa/d3695652-3c98-40ff-9895-33ba565cdad9 (Salsa portion only)

Home-made Tomato-Basil Sauce (Ketchup with a twist)

Makes 1 cup.
Works with ripe tomatoes, as well as ones which are a little less ripe. The riper they are, the sweeter the sauce will be.

Ingredients:

• 900g Tomatoes (peeled and seeded if ripe)
• 1/4 tsp Salt
• 4 tbsp light coloured honey
• 2 tbsp Balsamic Vinegar (white balsamic is best but is harder to find)
• 2 tsp Cider Vinegar
• 5 Sprigs Fresh Basil

Instructions:

• Once they have been peeled (you can blanch them in boiling water to help with this) and deseeded, cut the tomatoes into small cubes.
• In a medium sized saucepan, over medium heat and ensuring the pan is covered, cook the tomato cubes.
• When the tomatoes begin to boil, reduce the heat to medium-low, uncover the pot and let it cook for 10 mins. If it seems dry, add a splash or two of water.
• Ensure that the tomatoes are completely softened before adding other ingredients. Additional time with saucepan covered may be needed.
• Stir in the remaining ingredients and continue to let it cook uncovered over medium heat for another 35 mins, or until it has been reduced to about a third of it's original volume.
• Remove pan from heat. Discard the basil. And let the mixture cool to room temperature.
• Transfer to a clean jar with a tight fitting lid, and store for up to several weeks in the refrigerator.

Beetroot Chutney

Ingredients:

• Makes 4.5 jam jars. Easy & tasty.
• 6 medium fresh beetroots (beets) (1kg), trimmed
• 2 teaspoon cumin seeds
• 1 cinnamon stick, broken
• 4 cardamom pods, bruised
• 4 large green-skinned apples (800g), peeled, cored, chopped coarsely
• 1 medium red onion (170g), chopped coarsely
• 2 clove garlic, crushed
• 1 tbsp fresh ginger (10g), grated
• 3/4 cup (220g) caster sugar
• 1 1/3 cup (500ml) white vinegar
• 2 tablespoon lemon juice
• 1 teaspoon coarse cooking salt (kosher salt)

Instructions:

• Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot. Finely chop half the beetroot; blend or process remaining beetroot until smooth.
• Tie spices in muslin. Combine puréed beetroot and muslin bag with apple, onion, garlic, ginger, sugar, vinegar, juice and salt in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
• Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.
• Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
• Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

Source : https://www.womensweeklyfood.com.au/recipe/quick-and-easy/beetroot-chutney-15488/ No alterations.

Za'atar Middle Eastern Spice Mixture

Ingredients:

• 1 tablespoon roasted sesame seeds
• 1/4 cup ground sumac
• 2 tablespoons dried thyme
• 2 tablespoons dried marjoram
• 2 tablespoons dried oregano
• 1 teaspoon coarse salt

Instructions:

• Grind the sesame seeds in a food processor, spice grinder, or with a mortar and pestle.
• Transfer to a bowl and add the remaining ingredients. Mix well.

Source : The Spruce Eats, https://www.thespruceeats.com/zaatar-middle-eastern-spice-mixture-2355844 No alterations.