Blog Archive

Recipes - Veg\Other

Saison & Milk Braised Mushrooms

Ingredients:
  • 1 Cup sliced mushrooms (button or swiss brown is best)
  • 1/4 diced Brown Onion
  • 2-3 cloves of Garlic
  • Juice of half a lemon
  • Teaspoon grated zest
  • 1/4 Cup Milk
  • 1/4 Cup Saison
  • 2 Tablespoons butter
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Parsley
  • 1-2 slices of toasted bread for serving (sourdough preferred)
  • Salt & Pepper to taste
Fry off the garlic and onion in a saucepan on a medium heat with 1 tablespoon of butter until onion is translucent then add the mushrooms and cook until they brown/reduce in size.

Add parsley, oregano and salt and pepper, stir.

Add remaining butter, saison and then simmer for a couple of minutes before adding the milk.

simmer over low heat until it reduces to a thickish source, a consistency similar to canned soup is desired.

If it's too thick mix up some corn flour and milk and add small amounts until thick enough.

Serve on toast and enjoy!

Apple, Maple and Coriander Slaw (Serves 2-4)

Ingredients:
  • 1x Red Apple (slice into matchsticks)
  • 1/4 Red Cabbage (sliced or grated)
  • 1/3 bunch of Coriander (chopped or torn)
  • 1 Carrot (grated or spiralized)
  • 4 small Spring Onions (sliced)
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons of Mayo (Homemade is best. Kewpie is best store bought.)
  • 1 Tablespoon of lime juice (or lemon juice)
  • salt and pepper to taste
  • Optional: 1 tea spoon Blend Smoked Honey
  • Optional: 1 tea spoon rendered pork fat (cooled is best), see my quick pork belly recipe for more info


Combine all chopped veg into a large bowl, large enough that you can get a good mix once you add the sauce.

In a small bowl combine maple syrup, mayo, lime juice and salt and pepper. Mix with a spoon until combined, it should be slightly watery. Pour over slaw ingredients and combine either by hand or with tongs.

Serve with delicious cooked meats, or add chicken for a tasty meal!


Coconut Masala Kipfler’s 
  • Kipfler potatoes w/skin on and cooked through and smashed(2pp)
  • ¼ cup Desiccated Coconut
  • 1 Tablespoon Garam Masala
  • ¼ cup Coconut Cream
  • Salt & Pepper
  • 2 Tablespoons Coconut Oil
  • Kale
  • ½ cup Coconut Cream
  • Flaked Almonds
  • 1 Garlic Clove (finely chopped)
  • 2 Tablespoons of water
  • Kale
  • ½ cup Coconut Cream
  • Flaked Almonds
  • 1 Garlic Clove (finely chopped)
  • 2 Tablespoons of water
  
I cook the potatoes in a 180c oven until tender, remove them and crush them slightly (you can just boil them until tender). Heat up a fry pan to a medium-high temperature, add coconut oil and potatoes and fry until the golden brown at which point you add the coconut and cook until it has a small amount of colour then add the masala and seasoning. After stirring through the Masala lower the heat slightly and add the coconut cream and cook for a few mins. They are ready to serve at this point. 

Creamed Coconut Kale (Serves 4-6 per bunch) 
After chopping the garlic, cut the Kale into small pieces making sure that the thicker stem part is quite small as it will not cook down much. Add the garlic and almonds to a fry pan (medium heat) and cook until both have some colour then add the Kale to the pan along with a little bit of water to help semi-steam the kale. Once wilted sufficiently add the coconut cream and simmer for a few mins until the kale is tender.

Honeyed Baby Carrots (Serves: 4-6 depending on size of carrots)


After removing the carrot tops and cleaning the carrots simply microwave them in a tiny amount of water for 1-2 mins (1000w) until tender. Drain the carrots and pat dry with paper towel and then add to a frypan (over medium heat) with a small amount of coconut oil and cook until they have some colour/crispybits and then add the honey and seasoning, stir the carrots then turn the heat off.

Note: Carrot tops are actually pretty delicious (and high in potassium) used as a green, just wash them thoroughly and add into a stir fry or an omelette.

No comments:

Post a Comment