Recipes A - D

Apricot and Chickpea Chicken

INGREDIENTS

2 onions, sliced

600g chicken breast fillets, cut into chunks

12 Dried apricots (soak in some stock until plump)

1 can of Chickpeas (rinsed)

1 cup chicken or vegetable stock

2 heaped tbs whole fruit apricot jam

2 tbs of Moroccan Spice (see Our Galleys Spice page for recipe)

a good grind of black pepper

Serve with Cous Cous

Let's get Cooking 

Sauté the onion over a medium heat in a little olive oil until softened.

Add the chicken and brown on both sides.  

This should take about 5 minutes.

Mix the Moroccan Spice blend into stock. 

Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.

Add the apricots and chickpeas. Simmer for about 2  minutes or until the chicken is cooked through.

Add the whole fruit apricot jam as well as a good grind of pepper then mix through.

Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. 

Your apricot sauce should be lovely thick, tasty and glossy.

Serve over Cous Cous

Berbers and Orange Glaze Mackerel 

Serves 2

Ingredients 

4 x 75g mackerel fillets with skin on

2 tbs plain flour

1 tsp smoked paprika

2 tbs extra-virgin olive oil

1 orange - zest and juice

1 -2 tbs of Berbers Spice (1 is mild, 2 is hot) recipe can be found in spice blends on Our Galley-Dreamtimesail blog.

1 large dollop of honey

3 tbs slivered almonds toasted

1 tsp coriander seeds toasted

fresh coriander to serve

Side dish

1 1/2 cup mixed quinoa

4 tbs dried cranberries 

1 can drained and washed chickpeas

1 can drained green beans

1/4 tsp cinnamon 

Pinch nutmeg

Pinch cloves

Let’s get Cooking 

Toast the almonds and coriander seeds in a dry pan until golden, set aside. 

Boil 2 cups of water add quinoa and bring to simmer. Turn heat off add spices and stir. Add beans, chickpeas and cranberries.

Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.

Put 1 tbs of the olive oil, the orange zest, honey and juice and the berbers spice into a small bowl, and whisk together. Heat a enamel pan with remaining olive oil until very hot. Fry the fish fillets for 4 mins, first on the skin side, then on the flesh side. Turn once again so flesh is facing up.

When the fish is nearly cooked – it should look/feel firm – pour over the orange and berbers glaze, bring to the boil and allow the liquid to bubble until sticky, turn heat off. Spoon the glaze over the fish until there isn’t any left. 

Drain any excess liquid from quinoa. Place quinoa on plate fish on top spoon any extra glaze over fish and sprinkle over the  almonds, coriander seeds and fresh coriander.

Blueberry and Apple Pies

Makes 1 large or 6 small

Ingredient 

125 grams unsalted butter

1/2 cup caster sugar

1 egg

1 tsp vanilla essence

1 cup self-raising flour

2/3 cup plain flour

Filling

1 large Granny Smith apples, peeled, cored, diced

1 tsp finely grated lemon rind

1/3 cup caster sugar

1/4 cup water

300g blueberries

2 tbs of Caramelised Balsamic vinegar

To Serve

2 tablespoons icing sugars 

Pouring cream or vanilla custard, to serve

Let's get Cooking

To make the filling, place the apple, lemon rind, sugar, balsamic vinegar and water in a saucepan over low heat. 

Cover and simmer for 10 minutes or until apple is soft. 

Add the blueberries and simmer for 1 minute. 

Set aside to cool.

Meanwhile to make the pastry, beat the butter and caster sugar in a bowl until pale and creamy. 

Beat in the egg and vanilla. 

Sift the combined flour over the butter mixture and stir to combine. 

Turn onto a lightly floured surface and knead until smooth. 

Wrap dough in plastic wrap. 

Place both dough portions in the fridge for 30 minutes to rest.

Preheat oven to 180ºC. 

Roll out the dough portion on a lightly floured surface until about 1 cm thick

Grease and flour your tins ... I used 6 x flan tin you could use a round 20cm springform pan. 

Cut the pastry into two for 1 pie or into 12 for 6 x flan tray.

Line the pie tins with the pastry leaving about .5 cm overlapping the top.

Strain the filling through muslin to remove any excess moisture and transfer to the prepared flan tins.

Now top the pies with remaining pastry, press the base and top together around edges and trim. 

Spike the top of pies for air vent.

Bake for 30 minutes. 

Set aside in the pan for 10 minutes to cool. 

To serve

Dust with icing sugar.

Serve warm with cream or custard.

Blue Cheese Mousse topped with Sandcrab and fresh Figs

makes 6 100ml serves

Ingredients

1/2 Cup Full Cream Milk
1/2 Cup of Crumbled Blue Cheese (your choice of Blue Cheese will determine how strong the flavour)
1/2 Cup of Ricotta Cheese
125 mls of Boiling water
1 Sachet of Gelatine (non coloured or flavoured)

Lets get Cooking

Boil water and add gelatine mix with fork until Gelatine has completely dissolved. Set aside to cool. (approx 5 mins)
Combine the other ingredients with a stick mixer, blend until bubbles form.
Now that the gelatine has cooled add to cheese mixture, blend again.
Oil 6 100 ml moulds.
Pour mixture into moulds and refrigerate until set about 2 hours. Leave in fridge until required.

To Serve

I used 6 rounds of seeded sourdough toasted.
1 cup of fresh crab meat.
6 fresh figs cut into 1/2
lemon wedges and baby spinach leaves.

With rainy days, I’m typically at home cozying up to my blanket on my sofa watching SBS Food Channel. And just for added ambiance, it’s always nice to be braising meat in the oven for that enticing aroma for Bourbon Beef Pies .. Beef and bourbon are a match made in heaven and in this easy Bourbon Beef Pie it doesn’t get much better! These pies can be made up ahead of time ready for a weekend dinner just teamed with fresh beans it’s and meal and a half ....

Bourbon Beef Pies

Makes 6 or one large.

Ingredients

1/2 cup bourbon

1/4 cup melted honey

1/4 cup brown sugar

1/3 cup red wine vinegar

1 tbs Worcestershire sauce

2 tbs smoked paprika 

2 garlic clove finely diced

1 kg of beef short ribs 

1 cups hot water

2 tbs oil

1 cup red wine

1 large carrot finely diced

1 red onion finely diced

2 cups of pre made polenta 

12 thyme sprigs pick leaves from 6 leaving others whole

6 sheets of ready made puff pastry thawed

1 egg beaten well with a little milk

Let’s get Cooking 

Making the filling

If using oven preheat to 150C

Place the ribs in a resealable bag.

Combine the first 7 ingredients and pour over the ribs.

Marinate for min 2 hours or overnight is better.

Slow cooker. Place meat on low 8-9 hours or high 6-7 hours until the meat pulls apart easily and the fat has mostly dissolved.

ShuttleChef. Place meat in your pot with 1 cup of water and bring to simmer for 20 minutes. Place second pot full of boiling water in ShuttleChef add second pot and seal leave for 6 hours.

Oven. Place meat in casserole dish with lid and cook on 150C for 4 hours.

Once meat is cooked shred from bones. Retain all of the juices from cooking. This can be done a couple of days ahead. Refrigerate or freeze until required.

Making the Pies

Preheat oven to 180C

In a pan add oil add onion and carrot and cook until tender stirring to stop sticking to pan.

Add thyme leaves. 

Add wine and deglaze the pan.

Add the meat along with the juices.

Add the polenta and mix through.

Turn heat down and leave to cook whilst you prepare the pie cases.

I use individual springform pans, any pie case will do or you could make one large pie.

Grease the pie tins with butter.

Using 1 sheet per tin. Line the pie tins leaving an overhang of pastry and enough for the pie top, cut separately.

Prick the base of the pies.

Using pie beads fill the pie cases.

Place in oven for 15 minutes. You want them slightly coloured.

Remove the beads and fill the pies with the filling.

Place pastry top on and make a hole in top by pushing the thyme stalks through the pastry. 

I like a rustic look to my pies I tuck the top down into the pie and fold over the excess pastry. You can trim them up or pin tuck to make them look a little more elegant if you wish.

Place pies on a tray use an egg wash to paint the top of the pies and cook until golden brown apron 15 minutes.

Serve hot with your choice of vegetables and enjoy!

Chicken in Peanut & Cashew Sauce

Serves 4

Ingredients

2 chicken breasts sliced thinly

2 carrots sliced thinly on diagonal 

1/2 cup of green beans sliced diagonally 

1 bok choy chopped roughly

1 water spinach chopped roughly

1/2 brown onion sliced in wedges

1/4 cup raw cashews 

Sauce

3 tbs of coconut oil

3 tbs of crunchy peanut butter

1 tsp of sesame oil

2 tbs of Sriracha Dip Mix (try Our Galley's recipe)

1 tsp of Asian Thai Satay Spice Mix (try Our Galley's recipe)

1 can of Coconut milk

Let's get Cooking 

Heat wok on stove medium high.

Add oils and when hot add peanut butter, Sriracha, Satay mix and stir until combined. 

Bring to simmer and add chicken, stir to combine sauce over chicken, continue to stir until sauce has coated chicken and is not runny in wok.

Add cashews and stir.

Add coconut milk and stir, bring to simmer and let simmer for 5 minutes stirring occasionally. Turn up heat to thicken sauce at the same time add beans and carrots.

Sauce should thicken in April 5 minutes, stir occasionally.

Add the rest of the vegetables stir to coat in sauce. Turn heat low and warm vegetables through.

Serve with noodles, rice or just on it own ... Enjoy ....

Crab Cakes with Saffron Mayonnaise 

INGREDIENTS

1/2 cup whole egg mayonnaise

1 large egg, beaten

1 tbs Dijon mustard

1 tbs Worcestershire sauce

1 tsp Dijon Mustard

1/4 tsp of Dried Tarragon 

1/4 cup of Italian parsley chopped finely 

2 large potatoes diced and cooked but still firm

2 cups of cooked crab meat

1 lemon juiced and finely zest

1 tbs of garlic diced finely 

2 cups of Panko crumbs plus extra to roll

1/4 cup canola oil for shallow frying

Lemon wedges, for serving

Saffron Mayonnaise 

1 cup of Whole egg mayonnaise 

1/2 tbs of saffron threads soaked in 1 tbs of White wine vinegar overnight

Let's get Cooking

In a bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and spice blend until smooth. Add the parsley, lemon juice, zest and garlic and fold together.

Boil the potatoes until just cooked. Mash leaving small lumps.
In a bowl, toss the crabmeat with the panko crumbs. Gently fold in the mayonnaise mixture. And then add the warm potatoes. Note: Potatoes need to be still warm so the starches hold the cakes together .... Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup balls, roll in extra packs crumbs, lightly part into 8 patties shapes about 1 1/2 inches thick. 
Combine the saffron threads and vinegar together and leave to dilute overnight.

In a large skillet, heat the oil until shimmering. 

Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. 

Transfer the crab cakes to and oven proof plate and bake at 180C for 20 minutes 

Saffron Mayonnaise 

Combine saffron mixture and mayonnaise cover and refrigerate until required.

To serve

Once crab cakes are cooked transfer to plates and serve with saffron mayonnaise, lemon wedges and your choice of salad

Cranberry Mojito Muffins

Ingredients

3 cups flour

2 tbsp baking powder

½ tsp salt

½ cup butter (softened)

½ cup sugar

Mojito Sugar (1 tbs of Rum Essence, 2 tbs of Lime juice, 1/4 cup of castor Sugar mixed well)

1 cup coconut milk

2 eggs

1 cup dried cranberries

1 tsp lime zest + extra for serving.

Let's get Cooking

Preheat the oven to 180°.

In a small bowl combine the flour, baking powder and salt

In a large bowl combine the butter and sugars.

Using an electric hand mixer, combine the butter and sugars. 

Add the coconut milk and egg, combine well. 

Add the flour mixture.

Once the batter is well mixed, hand mix in the cranberries and lime zest.

Mix together then spoon the muffin batter into lined muffin tins. 

Bake for 25-30 minutes.

Dust with icing sugar and lemon zest. Serve warm with fresh whipped cream

Deconstructed Mexican Street Food Corn Pasta

Ingredients

Salad

2 cups pasta uncooked

3 cups canned corn kernels 

1 large avocado

3 onions

12 cherry tomatoes cut in half

1/2 bunch cilantro

1 tbs finely chopped jalapeno

150 grams diced bacon

1/2 cup feta 

1/2 canned cup black beans

Dressing

1/2 cup full fat regular mayo

3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest

1/8 teaspoon ground cumin

1/4 teaspoon paprika

1/2 teaspoon chili powder

1 teaspoon Sriracha Dip Mix more if you like it hot (try Our Galley's recipe)

Pinch of salt and ground black pepper

Let's get Cooking

Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

Corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

Meanwhile prep the veggies: chop the avocado into small pieces, cut the tomatoes, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

In a large platter layer the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.

Dressing

In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

Drizzle over the salad serve with Lime wedges and enjoy!

Dukkah 

There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices. Here is a recipe that we use on Our Dreamtime that never fails to satisfy. 

Ingredients 

1 cup full almonds 

¾ cup sesame seeds

2 tablespoon coriander seeds 

2 tablespoon cumin seeds 

½ tablespoon fennel seeds 

½ teaspoon black peppercorns

sea salt or salt to taste

Let's Get Cooking

Roast the almonds till they are lightly browned.
Then roast the sesame seeds till they become a pale brown.
Roast the coriander seeds, cumin seeds, fennel seeds, peppercorns till they become fragrant.
Put everything in a grinder and grind till you want the desired level, slightly coarse or fine.
Store dukkah in an air-tight container.

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