Recipes

Some of these recipes are supplied by our many wonderful producers who like to give us great ideas on how to use their products, others are ones that we have put together for the café, with some adapted from our customer’s favourite recipes.

1. MANDARIN, ALMOND, & CHOCOLATE (flourless) CAKE

8 Mandarins
500 gm almond meal
12 eggs
500 gm castor sugar
1 tablespoon baking powder
1 cup chopped dark couverture (cooking) chocolate

Method

• Place mandarins in a heavy based saucepan, cover well with water and bring to the boil. Boil for about 2 hours, drain and set aside to cool.
• Grease and line 28 cm cake tin.
• Set oven to 180c
• Chop and seed mandarins and place in food processor. Transfer to another large bowl and add eggs, sugar and baking powder.
• Fold in almond meal and chocolate
• Bake for approx 1 hour or until firm to touch.

Serving suggestions

Serve with double cream and candied peel. Bring to boil 1 cup sugar and 1 cup water. Boil for 5 minutes and add ½ cup chopped mandarin or orange peel. Boil for a further 20 minutes. Pour over warm cake.

This recipe was given to me by a customer of mine, Tricia Duncombe.
It is a favourite of many customers and so easy to make.

2. MY SPICY CAJUN PUMPKIN SOUP

Ingredients

½ medium size Jap pumpkin
25 grams Cajun Spice Mix
1 onion
Salt and Pepper to taste
Around 1 litre Chicken Stock (or vegetable stock if you wish to make a vegetarian soup)
150 ml fresh cream

Method

Cut pumpkin into small pieces, place in oiled baking tray and coat with Cajun spice. Place in hot oven and cook until slightly crisp on the outside and cooked on the inside.

Whilst pumpkin is cooking sauté onion in large saucepan.

Add cooked pumpkin to saucepan with enough stock to cover vegetables, then add salt and pepper and cook slowly for ½ an hour.

Blend and add cream to serve.

Cajun Spice Mix is available at Bent on Food

3. MY SMOKED SWEET PAPRIKA CHICKEN WITH GRAPES AND KIFLER POTATOES

Ingredients

Organic garlic x 16 cloves

Kifler potatoes x 6

Green grapes x 2 bunch

Spanish onion x 1 cut in quarters

1/4 cup Brookfarm Lemon myrtle macadamia oil available from Bent on Food

Chicken x 4 breasts or thighs

Smoked Sweet Paprika - enough to coat chicken - Herbies available from Bent on Food

Verjuice x   1/8 cup

Method

Rub smoked sweet paprika into chicken and set aside for at least ½ an hour

Whilst chicken is aside, roast garlic cloves in oven

Slice kifler potatoes

Heat lemon myrtle oil in pan, add chicken and brown each side, then add onions and potatoes, and then grapes.

Transfer all to a non stick baking pan with garlic and add a touch of verjuice and salt and pepper.

Cook on high until potatoes are crisp and chicken is fully cooked. (about 20 minutes)

 Serve with broccolini recipe below

4. BROCCOLINI WITH AVOCADO AND LENTILS

Broccolini

Verjuice

Lime juice

Lentils

Avocado

Use sauté pan with some lemon myrtle oil still in and toss broccolini, add verjuice, a touch of lime or lemon juice and lentils, add avocado before serving.

To serve, place broccolini and avocado on to plates and stack with chicken and potatoes.

5. MOROCCAN LAMB SHANKS

Ingredients 

8 Lamb Shanks, Frenched

2 Tbsp olive oil

½ cup plain flour seasoned with salt and pepper

2 Cinnamon Sticks

1 cup chopped dates

2 cups tomatoes cooked and peeled

1 cup red wine

2 onions chopped

Chopped pumpkin (around 2 cups)

Chicken stock (enough to cover)

2 teaspoons Herbies Garam Masala (fennel, cinnamon,  cloves, caraway)  available from Bent on Food

4 cloves garlic chopped

 Method

Preheat oven to 150*c. Heat olive oil in heavy based pan over medium heat.

Coat lamb shanks with seasoned flour and shake off excess.

Place lamb in pan and cook, turning often until browned

Add onion and garlic and saute until softened.

Place lamb and onion mix in oven with all other ingredients apart from pumpkin.

Cook for 4 hours until meat beginning to become tender.

Add chopped pumpkin and cook for 1 hour or until pumpkin is soft and lamb is falling away from bone.

Skim off any fat from top of pan

Serve with mashed potato.

Can also be removed from the bone and placed in ramekins, topped with puff pastry and cooked under grill for a great Moroccan style pie.