cookbook

volume 4

presented in conjunction with seasons of the sun

Introduction
Welcome to Volume 4 of the weekenders series of online mini recipe books, presented in conjunction with the Sunshine Coast Regional Council and Seasons of the Sun. The project has been part of Food Month aka September and has aimed to showcase the wonderful wealth and variety of food that is made, grown and sourced locally. This weeks dishes range from vegetarian to low-fat and the lushest of classic desserts, so we hope they inspire you to don an apron and get cooking. Dont forget you can still read and download the previous three volumes at questnews.com.au. And stay tuned for Volume 5 next week were doing something extra special and its going to be very tasty indeed.

credits
Editor Lisa Chant Designer Ruth Stephensen Artists Rebel Challenger, Laura Wright, Martha Olaya Consultant Jaylene Chambers, Sunshine Coast Regional Council senior project officer economic development Visit seasonsofthesun.com.au, questnews.com.au and digitaledition.theweekender.com.au

Dark chocolate tart

sudha hamilton from sacred chef cooking studio serves this delicious gluten-free dessert with raspberry coulis and double cream Sacred Chef Cooking Studio, Maleny sacredchef.com

inGredients 5 eggs separated 200g dark chocolate 70 per cent 200g butter 1 tsp vanilla extract 1 cup mascobado (raw brown sugar) 1 cup castor sugar coulis 250g frozen or fresh raspberries 1 tbsp freshly squeezed lemon juice 1 cup icing sugar

Method tart Line a cake tin with baking paper and set fan-forced oven to 160C. Melt butter and chocolate together in a bowl. Beat egg yokes, mascobado sugar and vanilla extract together in a large mixing bowl. In a separate bowl whisk egg whites until stiff peaks form, gradually adding castor sugar as you go. Add in melted butter and chocolate to the egg yolk mixture, gently mixing together before folding in egg whites. Transfer the mix to a prepared cake tin and bake until an inserted skewer comes out clean, usually about 40 minutes. coulis Whip ingredients together in a blender until they form a uniform consistency. Transfer to a squeeze bottle to make artistic swirls on your dessert plates. This will keep in the fridge for about a week.

Ginger and orange baked ham

this recipe comes courtesy of the team from Buderim Ginger. it could be very handy as the festive season approaches!
inGredients 1 ham Glaze 1 cup Buderim Ginger original marmalade Juice of 1 orange 1 tbsp orange rind 2 tbsp Dijon mustard Cloves Method Pre-heat oven to 180C. Place marmalade, orange juice, orange rind and Dijon mustard in a food processor and process until smooth. Pour into saucepan and simmer for five minutes. Set aside. Remove skin from ham by running a thumb around the edge of the ham just under the rind. Gently ease the skin up, using your finger to loosen it from the fat. It should pull away quite easily, however you can use a knife. Just be sure to make long, clean knife movements. When the rind is removed, cut along the fat in 3cm intervals and then cut in the opposite direction to form a diamond pattern. Press a clove into the middle of each diamond. Spread glaze over ham. Place ham in a baking dish (you can use a little white wine in the baking dish to prevent sticking) and bake in the oven for 45-55 minutes until a shiny glaze has formed.

Buderim Ginger, Yandina buderimginger.com.au

Marinated steak
as we continue to enjoy wonderfully warm weather, try this delicious barbecue recipe from trudy smith at hinterland natural Beef
inGredients Steaks Marinade cup light soy sauce 2 tbsp oyster sauce 1 tbsp hoi sin sauce 1 tbsp brown sugar 1 tbsp red wine 1 clove crushed garlic 1 tsp sesame oil Method Mix all the marinade ingredients together. Pour over steaks and cover. Marinate in fridge for at least three hours but preferably overnight. Then grill or fry your steaks to taste.

Natural Hinterland Beef, Woombye hinterlandnaturalbeef.com.au

Fennel, smoked salmon and macadamia salad

the sunshine coast is home to myriad macadamia suppliers. Visit seasonsofthesun.com.au for details
inGredients 1 bulb fennel, about 400g 175g hot-smoked salmon steak 60g mixed baby leaves, washed and dried 8-10 snow peas, cut into fine julienne 75g roasted macadamia halves 2 tbsp lemon myrtle-infused macadamia oil Sea salt

Method Slice the end off the fennel and remove any bruised outer parts. Slice the fennel very finely with a large sharp knife (a mandolin is very handy). Place in a mixing bowl and toss together with the leaves, snow peas and macadamias. Flake the salmon, removing any bones and skin. Place in the bowl and toss to combine. Drizzle in the lemon myrtle oil and season to taste. Toss again. Pile the salad on to two plates and serve immediately, garnished with a few of the feathery fennel tops or sprigs of dill. Tip if you cant find the lemon myrtleinfused oil, substitute with 2 tbsp of macadamia oil mixed with the finely grated zest of one lemon.

Australian Macadamia Society macadamias.org

Noosa red tomatoes, basil and marinated feta bruschetta

richard Brown from sandbar cafe and Kiosk says this is a perfect blend of tasty local produce and shows you dont need a complicated and time-consuming recipe to put something on a plate
inGredients 8 Noosa Reds vine ripened tomatoes 12 basil leaves 400g Kenilworth marinated feta Virgin olive oil lime Murray River salt flakes and black pepper 8 slices thickly sliced sourdough bread Method Slice tomatoes thinly. Wash basil leaves and chop coarsely. Drain feta and cut into small cubes. Slice sourdough into thick slices, brush with olive oil and brown on a barbecue plate (alternatively you can simply toast the bread). To assemble, arrange tomatoes on top of the toast, overlapping the slices neatly. Sprinkle salt flakes and freshly ground black pepper. Divide the feta cubes over the top of the tomatoes. Sprinkle the basil over the top. Squeeze a few drops of lime juice over the top. Drizzle virgin olive oil and serve immediately.

Sandbar Cafe and Kiosk, Caloundra sandbarcafekiosk.com.au

Fresh potatoes and greens with olive oil

alexina johnson from obi obi essentials loves the way you can pick something from your own garden and serve it at the table half an hour later
inGredients Serves two people potatoes ix to eight new small potatoes S 3 tbsp Obi Obi olive oil 2 cloves crushed garlic Salt and pepper to taste Fresh herbs Greens ariety of lettuce greens and herbs V 3 tbsp Obi Obi olive oil 1 tbsp lemon juice Salt and pepper to taste Method potatoes Boil potatoes until just done. Drain the water and add the olive oil, crushed garlic, salt and pepper and cut up fresh herbs. Greens Pick a variety of lettuce greens and herbs from the garden or local farmers market. Roughly tear and place in a serving bowl. Add olive oil, lemon juice, salt and pepper to taste.

Obi Obi Essentials, Obi Obi Valley, obiobiessentials.com

Fried egg and sausage ciabatta pizzas

Lexi Lightning, co-owner and baker at slow rise wood fired Breads, chose this recipe because it uses one of their most popular breads and is delicious for breakfast, brunch, lunch or dinner
inGredients Makes eight servings loaf Slow Rise wood 1 fired organic ciabatta cup chopped spring 1 onions 60ml extra virgin olive 1 oil, divided 50g Fromart gruyere 2 cheese, coarsely grated 50g Italian sausage 4 or chorizo (if you like it spicy), casings removed large A & T free-range 8 eggs Method Preheat oven to 230C. With a serrated bread knife, cut ciabatta horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix spring onions and 120ml of olive oil in a small bowl. Season with salt and pepper. Reserve 2 tbsp of the onion oil and spread the remainder over the bread. Top evenly with grated gruyere. In a large non-stick frying pan, saute sausages over mediumhigh heat until cooked through, breaking up with a spoon, for about seven minutes. Divide sausage among the bread halves. Bake pizzas until cheese melts and bread begins to crisp about 10 minutes. Meanwhile, heat remaining 40ml of olive oil in two large frying pans over mediumhigh heat. Crack four eggs into each pan. Sprinkle with salt and pepper. Cook for two minutes. Remove from heat and let eggs sit in pans while pizzas bake. Arrange four eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into four pieces and serve immediately. Make ahead tip assemble the pizza to the point of distributing the cooked sausage. Wrap in cling film and refrigerate. At mealtime, unwrap, bake and then top with freshly cooked eggs. serving suggestion: A mixed green salad with a simple vinaigrette.

Slow Rise Wood Fired Breads, Boreen Point slowrise.com.au

Lemon jelly slice

annette sym from symply too Good to Be true loves this sweet with a hint of tang
inGredients Makes 15 slices cup sugar 1 cups self-raising flour cup Flora Light margarine 1 egg white Cooking spray topping cup sugar 2 heaped tbsp custard powder cup water cup lemon juice (2-3 lemons) Method Preheat oven to 200C fan forced. Place dry ingredients in a medium-sized mixing bowl. Melt margarine, stir in egg white, pour into bowl and mix well. Lightly press into a slab tin that has been coated with cooking spray. Bake for 15-20 minutes or until golden brown. topping Place sugar, custard powder and water in a mediumsized saucepan; whisk until blended. Add in lemon juice, stirring constantly until mixture has boiled and is thick. Pour topping over base while both are hot. Once they have cooled, cut into 15 pieces.

From Symply Too Good To Be True Book 1, Buddina symplytoogood.com.au

Calamari croquette with Greek salad, lime and chilli aioli

peter Brettel from wild rocket offers this irresistable take on a seafood delight
INGREDIENTS calamari croquette 00g cleaned squid or 5 cuttlefish 2 egg whites Half bunch Italian parsley 1 red chilli (de-seeded) Zest of two lemons Salt and pepper pane packet of panko 1 breadcrumbs 2 eggs Splash of milk 200 plain flour aioli 2 egg yolks plash of white wine S vinegar 1 tsp Dijon mustard 1 clove of garlic uice and zest from J 4 limes 1 tsp dried chilli powder 500ml sunflower oil Salt and pepper Greek salad unnet cherry tomatoes, P cut into halves red Spanish onion, 1 sliced thinly Lebanese cucumber, 1 sliced thinly 00g pitted black olives 1 (Kalamata) red capsicum (roasted, 1 peeled and sliced) 0g Danish feta, 8 crumbled Olive oil Juice from 1 lemon Salt and pepper to taste

Wild Rocket @ Mistys, Montville wildrocketfood.com.au

METHOD croquette Place the squid in a food processor and blend until a thick paste forms (dont worry if there are bits not blended). Add all the other ingredients except the pane ingredients. Blend for a further two minutes. Weigh the squid mixture into 120g portions and place on a tray with parchment paper with a spoon spread each piece into a round disk about 1cm thick. When they are all done, place the tray in the freezer for two hours. When frozen get three bowls ready one with plain flour; the second with egg and milk wash; the third with bread crumbs. Place the frozen squid disks in the flour when coated knock off excess. Place in the egg mix, making sure the whole disk is covered. Then place the disk in the bread crumbs. Repeat process two and three one

more time. You can store these croquettes in the freezer until needed. To cook the croquettes either deep fry them from frozen for four to five minutes until golden brown or pan-fry them in a little oil and butter until golden brown on both sides (if pan-frying leave them out of the freezer for 20 minutes before cooking) aioli Place the egg yolks in a food processor with the mustard, vinegar, lime juice and zest, and the chilli powder. Blend for one minute then very slowly drizzle the oil into the blender until incorporated. If the aioli is too thick add a splash of water to thin it down. Season with salt and pepper to taste. This can be done up to two days in advance. salad Add all the ingredients to a bowl and mix gently.

Chocolate truffle
Louise raven from cocoa chocolat offers up a delectable treat to make and eat at home
inGredients Ganache 1500g milk chocolate + 500g extra milk chocolate for dipping 468ml thick cream to serve 500g Dutch cocoa powder (sifted) Petit four presentation cups Method Ganache Bring the cream to a high simmer, remove from heat, add 1500g milk chocolate and stir slowly until completely mixed together in the bowl. Allow to cool for 10 minutes, then cover and leave in fridge for an hour. truffles Prepare your sifted cocoa powder on a baking tray covered with greaseproof paper and, with a small spoon, measure off 12g of truffle mixture at a time, making about five at a time. Dust your hands with cocoa powder and roll each 12g truffle into a round shape (they do not need to be perfect). Roll all truffles and place on a tray. Melt remaining chocolate (500g) in a large bowl and, with a fork, place the truffle on top. Dip gently into the chocolate, ensuring the truffle is completely covered, then lift out and drop into the cocoa powder and completely cover once again. Leave to cool. Present in white paper cups.

Cocoa Chocolat, Yandina cocoachocolat.com.au