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Crumbed Fish & Kumara Fries Recipe


Hand-harvested from Mission Estate-grown pinot gris and chardonnay vines, Mission Fête is a delicate sparkling wine with aromas of pear, apple and citrus. Enjoy a bottle of Fête this summer, paired perfectly with this delicious crumbed fish recipe by Mission Estate Chef Ricki Littleton to help you make the most of the warmer months this festive season.

 

 

Ingredients

250g white fish
2 eggs (whisked with equal amount of water)
Flour to dust
Panko to crumb
Lemon pepper seasoning
Salt and pepper to season
Oil to fry
200g kumara

 

Method

Heat oil in a deep fryer or frying pan to 185°C. Put the flour onto a plate. Break the egg into a bowl and beat it an equal amount of water. Place the panko crumbs, lemon pepper seasoning, salt and pepper onto a plate. Cut fish into 60g pieces, coat each piece in flour and dip into egg mix. Coat fish in panko crumb mix and repeat process twice on each fillet for an extra crispy crumb.

To make the kumara fries, slice kumara into strips and fry for five minutes or bake in the oven at 200°C for 20-25 minutes or until golden brown.

While fries are cooking, carefully place fish into heated oil for around 3-4 minutes until crust is golden brown. Remove excess oil and season with salt and pepper. Serve immediately with kumara fries, tartare sauce and garden salad.

 

 


 

Jackfruit Pad Thai Recipe


When cooked up young (not ripe) and seasoned right, jackfruit tastes like sweet and savoury, perfectly pulled pork or tender and juicy shredded chicken. From tacos to enchiladas and salads, jackfruit has become a go-to ingredient.

 

Prep time: 60 minutes      Cook time: 20 minutes     Featuring: Chilli Lime Jackfruit

 

 

INGREDIENTS

12-ounce package rice noodles
2 tablespoons peanut or vegetable oil
4 cloves garlic, minced
5 green onions, sliced
1 10.6-ounce package Upton’s Naturals Chilli Lime Carnitas Jackfruit
1 cup fresh bean sprouts

Sauce
2 tablespoons tamarind concentrate
Juice of 2 limes
1/3 cup soy sauce
1/3 cup brown sugar
3-4 teaspoons chili sauce, to taste

Garnish
1/2 cup chopped peanuts
1/3 cup sliced green onions
Lime slices

 

METHOD

Soak noodles in a large bowl of hot water for 30 minutes to one hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.

Heat the peanut oil in a large wok or skillet and stir fry the noodles for two minutes. Add the garlic, green onions, and jackfruit, then stir in the sauce. Cook for another four to five minutes, adding the bean sprouts in the last minute.

Plate the Pad Thai and garnish with chopped peanuts, sliced green onions, and lime slices.

 

 


 

Lamington Balls with Raspberry Chia Jam – Recipe


Quick, tasty, decadent and beautiful to service for guests, these lamington balls are a beautiful addition to any festive feast. They even look the part!

 

 

 

Ingredients

Lamington Balls 
1 cup raw cashews
1 1/2 cups shredded coconut
3 tbsp rice bran syrup
1 tbsp vanilla paste
2 tbsp coconut or soy milk
100g raw Lindt dark chocolate
3/4 cup desiccated coconut

Jam
1 cup frozen raspberries
1 tbsp rice bran syrup
1 tbsp chia seeds

 

Method

Jam: Place raspberries and rice bran syrup in a saucepan over medium-low heat.

Allow the berries to cook slowly, stirring regularly and squashing them down with a fork. Cook until berries have broken down, about 5-10 minutes. Take off heat and stir in chia seeds. Set aside.

Lamington Balls: Place cashews and shredded coconut in a food processor and process until it resembles crumbs. Add rice bran syrup, vanilla and dairy-free milk and process until mixture comes together and gets a bit sticky. Transfer to a bowl and add chia jam, stir until it is swirled through. Take heaped teaspoons of mixture and roll into balls.

Line a tray with baking paper. Melt raw chocolate. Pour desiccated coconut onto a plate. Cover each ball in chocolate before rolling in coconut and setting on the tray to dry. Store in the fridge.

 

 


 

Curried Cauliflower, Chickpeas & Mango Salad with Coconut Yoghurt Dressing


Chickpeas love a good spicing; otherwise they can be a bit bland and boring. Then they make a great base for filling, hearty, flavour-packed salads like this one with spice-roasted cauliflower, fresh mango, a kick of chilli and a creamy coconut dressing. There’s a bit of Pacific and Indian fusion going on here and the result is sublime.

 

GF | DF | VEGAN | Extracted from Vegful by Nadia Lim

 

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INGREDIENTS

1 small head cauliflower, chopped into florets
400g can chickpeas, rinsed, drained and patted dry with paper towels
1 cup natural cashew nuts
3 tablespoons olive oil
1 ¼ teaspoons curry powder
1 ¼ teaspoons cumin seeds, crushed
1 ¼ teaspoons coriander seeds, crushed
2–3 cloves garlic, finely chopped
2 tablespoons maple syrup
1 ripe mango, peeled and diced
3 handfuls of baby spinach
1 red or green chilli, finely sliced
2 spring onions, finely sliced (mostly green part)
½ cup chopped coriander

COCONUT YOGHURT DRESSING

½ cup natural unsweetened coconut yoghurt
Juice of 1 lime
¼ – ½ teaspoon curry powder

 

METHOD

1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. In a large bowl, toss cauliflower, chickpeas and cashew nuts with olive oil, curry powder, cumin and coriander seeds, garlic and maple syrup. Season with salt and pepper, tip onto lined tray and roast for about 15–20 minutes until cauliflower is just tender and golden.
3. Mix all dressing ingredients together and season with a little salt.
4. Set roast cauliflower mixture aside to cool slightly. Just before serving, toss with mango, baby spinach, chilli, spring onion and coriander and drizzle with the dressing.

 

 


 

Choc Chunk Tahini Cookies – Recipe


© Week Light by Donna Hay, Published by HarperCollins Photography Con Poulos, recipes and styling Donna Hay

 

INGREDIENTS

1 cup (280g) hulled tahini
1 cup (220g) raw caster (superfine) sugar
⅓ cup (80ml) maple syrup
2 teaspoons vanilla extract
1 egg
2 cups (280g) wholemeal (whole-wheat) spelt flour
¼ teaspoon bicarbonate of (baking) soda
¼ teaspoon baking powder
200g chopped dark chocolate

 

 

METHOD

  1. Preheat oven to 160°C. Line two large baking trays with non-stick baking paper.
  2. Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well to combine. Add the chocolate and fold to combine.
  3. Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until light golden. Allow to cool on the trays.

 

 


 

Sweet & Sour Pork – Recipe


Preparation Time: 20 minutes + 1 hour to marinate Cooking Time: 30 minutes Recipe and photo supplied by NZ Pork

 

 

INGREDIENTS

Pork
500g NZ pork shoulder, cut into 2cm cubes
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
Sauce
1 tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 tbsp cornstarch
¼ cup water

 

METHOD

 

  1. Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg white and green onions. Cover and place in the fridge for one hour.
  2. In a large deep pan or deep-fryer, heat the vegetable oil to 185°C. Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
  3. In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
  4. To make the sauce, mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
  5. Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
  6. Serve with steamed rice.

 

 


 

Prawn Dumplings Recipe


If I ever decide to open a restaurant, dumplings would feature prominently on the menu. There is something incredibly satisfying about making dumplings and eating them is even more gratifying. So expect to find not just one dumpling recipe in this cookbook.

 

Makes about 60

 

60 WONTON WRAPPERS

FILLING
300g raw prawn meat, finely chopped
100g white or savoy cabbage, finely shredded
1 medium carrot, finely shredded
1 cup chopped English spinach
2 large cloves garlic, peeled and coarsely grated
20g ginger, peeled and coarsely grated
2 large stalks spring onions, finely chopped
2 tablespoons finely chopped coriander leaves and stems
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
1 teaspoon cracked white pepper
2 teaspoons cornflour

DRESSING
2 tablespoons dark soy sauce
4 tablespoons Chinkiang black
vinegar
2 tablespoons light soy sauce
2 tablespoons water
2 teaspoons sesame oil
2 teaspoons chilli oil
4 teaspoons raw sugar
¾ teaspoon Szechuan pepper
1-2 large red chilli, finely diced
2 rounded tablespoons finely
sliced coriander stems and roots
3-4 spring onion stalks, finely sliced

TOPPING
Black Bean XO Sauce
1-2 spring onion stalks, finely chopped
Crispy shallots

 

METHOD

Microwave the shredded the cabbage for one minute, then squeeze out as much of the moisture as possible between your palms. Do the same for the carrot and English spinach.

Place all the ingredients for the filling in a large glass bowl and mix until well combined. I find it easiest to use a large fork to stir, followed by a spoon to finish off the mixing. This will ensure you don’t compress and mush up the mixture too much.
For the dressing, mix all its ingredients in a glass jar. This can be made a few days in advance and stored in the fridge for up to a week or two.

To wrap a dumpling, place one teaspoon of the filling in the middle of a wonton wrapper. Dab the edges of half the wrapper with water, then fold the wrapper over the filling to make a triangle. Seal the dumpling by gently pressing outwards from the filling to the edges to ensure that there are no air pockets.

Hold the dumpling with the long side of the triangle away from you and bring the two sealed edges of the wrapper to the bottom. Secure by putting a tiny bit of water on one of the edges, overlapping with the other, and pressing gently. Repeat with all the filling and wrappers.

Bring a medium to large saucepan of water to the boil. Poach the dumplings a bunch at a time, taking care not to overcrowd the saucepan. The dumplings will float when they are cooked. Remove with a slotted spoon and place in individual bowls or a large plate. Sprinkle over the black vinegar chilli dressing, a dollop of my Black Bean XO Sauce (recipe in book) and scatter with chopped spring onions and crispy shallots.

 

Recipe from Cook & Feast by Audra Morrice (Landmark Books, $39.99)

 


 

Coco Munch Coco Crackles Recipe


A healthier twist on an old favourite, this Coco Crackles recipe uses Blue Frog’s latest release, Coco Munch. It tastes ridiculously good and contains 60 percent less sugar than market competitors.

 

Preparation Time: 10 minutes Ready in: 40 minutes

 

 

INGREDIENTS

3 cups Coco Munch
170g coconut oil
1 cup desiccated coconut
12 pieces dark chocolate
1/2 cup pumpkin seeds
Freeze-dried raspberries (crushed a little)

 

METHOD

  1. Melt the coconut oil in a saucepan. Mix Coco Munch, desiccated coconut and pumpkin seeds together in a bowl, add melted coconut oil and mix well. Spoon the mixture into patty cake papers.

  2. Melt dark chocolate in the microwave until runny. Drizzle half a teaspoon on top of each crackle cake and then decorate with freeze dried raspberries (or any toppings of your fancy).

  3. Refrigerate until set (30 minutes) and enjoy!

 


 

Chilli Pork Fried Noodles Recipe


Like a little spice in your life? Try these Chilli Pork Fried Noodles – a wholesome, healthy dish packing a seriously palatable punch!

 

Preparation Time: 30 minutes | Cooking Time: 15 minutes | Serves 4

 

INGREDIENTS

1 large packet fine dried egg noodles
400g NZ pork fillet or steaks, finely sliced
4 tbsp light soy sauce
4 tbsp Shaoxing wine (Chinese rice wine)
1 tbsp cornflour

To fry
3 tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced

Veggies
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced

To season
2 tbsp light soy sauce
2 tbsp kecap manis (sweet thick soy sauce)
2 tsp sesame oil

 

METHOD

  1. To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
  2. In a bowl, mix together the light soy sauce, the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
  3. Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
  4. Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
  5. Season with salt and serve on a plate or in a bowl.

Recipe and image supplied by NZ Pork


 

Raw Vegan Berry Cheesecake Recipe


Raw, vegan, gluten-free and naturally sweetened cheesecake needn’t be bland or boring. This recipe ticks all the delicious boxes.

 

 

INGREDIENTS

Crust
1/2 cup almonds
10 Medjool dates, pitted
2 tbsp coconut oil

Filling
1 cup cashews
2 cups strawberries
3 tbsp fresh lemon juice
1/8 tsp vanilla
4 tbsp coconut oil

 

METHOD

  1. To make the crust
    The night before you start baking, put the cashews in a bowl and fill it with water until they are just covered. Leave them to soak overnight.
  2. The following day when you’re ready to start baking, place the almonds in a blender and pulse until they are coarsely ground.
  3. Add the dates and coconut oil in the blender with the almonds and continue to pulse until the mixtures starts coming together, forming a ball.
  4. Press the resulting crust mixture into a bottom of an 18cm cake tin and place it in the freezer to chill while you make the filling.
  5. To make the filling
    Drain and rinse the cashews before placing them in a clean blender with the remaining ingredients and pulse until the filling mixture is smooth and silky.
  6. Pour the filling over the crust, cover the tin with Glad Wrap and place it back in the freezer overnight – or for at least four hours to ensure it has set.