Red Current Glazed Yarra Valley Leg Ham

Gently peel back the skin and trim the ham around the shank. Try to retain as much of the fat as possible. Reserve the skin. Score the fat with a sharp knife. Try to avoid cutting the meat. Decorate each square of the scored fat with a whole clove if desired Generously brush the glaze all over the fat and ham with a basting brush.

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Beef Ramen with Asian Master Stock

Gently heat the Asian Master stock over medium heat. Blanche cauliflower in the Master stock until tender. Sauté mushroom slices in peanut oil. Divide the noodles equally into warmed bowls. Top with vegetables and beef. Ladle hot stock over the noodles, vegetables and beef. Garnish with sesame  & bonito flakes.

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Vibrant Luv A Duck & Noodle Soup

Mix the chillies in a shallow dish with the five spice, sugar, salt and pepper. Thoroughly cover duck in spices on all sides and set aside. Bring the stock and ginger to the boil in a pan - keep hot. Place the duck breasts in a hot frying pan with oil. Lower the heat slightly and cook for 3 minutes each side for medium rare. 

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Chicken & Ginger Meatballs in Master Stock

Bring Master Stock to the boil in a pot that is suitable for a bamboo steamer basket.Mix chicken, ginger, five spice, coriander, 1tspn soy sauce & pepper together until blended well and the meat is smooth. Roll into bite sized balls.Place the meat balls in a greased streamer basket and steam over simmering Asian Master Stock until film.

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Lunchbox Muesli Bars

To make the bars.Melt butter and honey in a saucepan over low heat. Warm until butter is melted. Add sugar and vanilla and stir until sugar has dissolved. Combine the muesli and flour. Stir in the honey mixture and stir well to combine. Press mixture into the prepared tray. Bake for 15 -20 minutes or until golden. Cut into rectangles in the tray while warm with the tip of a sharp knife. 

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Spanish Fish Stew

For the Sauce. Pre-heat the oven to 200°C. Roughly chop half of the peppers and combine in a shallow baking dish with chickpeas and soup. Place the baking dish in the oven to heat while you prepare the seafood. To prepare the seafood. Sear the fish quickly on both side to brown slightly. Retrieve the baking dish  from the oven and gently push the fish and the remaining seafood into the  sauce. Return to the oven and bake until seafood is cooked. 

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Roasted Cauliflower and Chickpea Calzone

Roast cauliflower florets in a little olive oil smoked salt, pepper and Giuseppe tomato pesto until tender and just a little crisp on the edges. Combine cauliflower, chickpeas, parsley, lemon zest  and goats fetta.
Roll pizza dough into cm size circles. Place 3 tbsp of filling on half of the round leaving a 1cm edge. Brush the edges with a little water and fold the top over the filling.

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Nicoise-Inspired Salad

Preheat oven to 200°C. Roast potatoes in plenty of EVO oil and a good sprinkle of salt.
Meanwhile, soft boil eggs in a saucepan of water. Eggs at room temperature will take about 4 to 6 minutes ( depending on the size of your eggs) when placed in boiling water. Cool in cold water before removing the shells.

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Smoky Spanish Style Tomato & Chickpea Soup.

In a heavy based saucepan, gently fry onion and garlic in olive oil until soft. Stir through smoked paprika and cooked chickpeas. Add pasta sauce and chicken stock and then bring to the boil. Simmer for 5-10 mins. Check for seasoning. Finish with sherry vinegar before serving.

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Chicken & Chorizo Paella

Paella is all about simplicity and the quality of rice must shine. A true paella calls for short grain, Bomba rice, which has the ability to absorb more cooking liquid whilst maintaining its shape. Never stir Paella once the rice has been added, just gently nudge the ingredients. This helps create the socarrat (the crust on the bottom of the pan), which is considered by many Spaniards as the most coveted part of the meal.

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Old School Meat Loaf 

Combine all ingredients except for bacon and mushroom sauce in a large bowl and mix well.Line a loaf tin with the rashers of bacon.Press meat mixture gently into the lined tin.Bake for 30 minutes or until the meat springs back slightly.Very carefully turn the meat loaf out of the tin and onto an oven tray. 

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Fresh Summer Tomato Spaghetti

Bring a large pot of salted water to the boil.Meanwhile, pound anchovies and garlicin a mortar and pestle until a paste isformed. Alternatively crush the garlic,chop anchovies very finely and smashthem together on your chopping boardwith the side of your knife.

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Warm silverbeet and French Green Lentil Salad with Marinated Cows Fromage.

Place lentils in small saucepan and cover with chicken stock. Bring to the boil over medium heat then simmer for 10-15 mins or until lentils are tender. Drain. Shred the silverbeet very finely and combine with hot lentils and spring onions in a large bowl. Season with salt and pepper.

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Quick & Easy Meals....

Moredough Kitchen Stock Quick & Healthy Winter Broth Sweat carrot, onion, turnip and celery in some olive oil until the onions have softened. Add thinly sliced garlic (and chopped chilli if you want some heat) then add Chicken Stock and cook until carrots are tender. Check for seasoning. Dice a poached chicken breast and add to the broth along with chopped parsley.

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Cauliflower Risotto with Crunchy Garlic Crumbs

To make crumbs:   Combine 1 clove of garlic, breadcrumbs, 1 sprig of thyme leaves in a bowl. Rub in 2 tbsp oil, season with salt and pepper  and spread mixture on a baking tray. Toast gently at 180 °C  for 5 minutes or until crumbs are golden. For Risotto:   Sauté leek, remaining garlic, remaining anchovies and celery in remaining oil until tender.

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Baked Conchiglioni

Bring a large pot of salted water to the boil.
Cook the pasta until just al dente and drain ready to fill.
Heat one tablespoon of oil in a large frying pan. Cook the onion until translucent.
Add garlic, celery and carrot and cook until soft. Remove the vegetables from the
pan and set aside.
Heat the remaining oil and cook lamb and beef until brown. Add spices and nuts.

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Preheat oven to 200 °C. Peel and chop potatoes into 2cm cubes. Place cubes in a 20 cm ovenproof dish with oil and salt and pepper. Roast potatoes until golden. When ready allow to cool slightly and reduce oven to 180 °C. Meanwhile, lightly whisk eggs with garlic, anchovies, parmesan and a little salt and pepper.  Add silverbeet and  slightly cooled potatoes to egg mixture and return to the baking  dish.

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Lentils. Simmer lentils in MK stock. After 5 minutes add freekeh wheat and cook for a further 15 minutes or until both lentils and freekeh are tender. Pre heat oven to 200°C. Heat oil in a heavy based fry pan. A dish that is also oven proof is ideal.
Sear chicken, skin side down first until brown. Add onion, garlic and celery to the pan and sauté until soft.
Degalze the pan with verjus. 

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Aromatic Lentil Salad with Marinated Chevre.

Lentils. Simmer lentils in MK stock.
Cook for 25 minutes or until lentils are tender.
The salad. Combine lentils with vegetables, parsley, almonds and sesame seeds.
Dress with cumin, thyme, lemon and season to taste. Top with marinated chevre and little of the oil.

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Beef & Mushroom Pie.

Heat oil in a large heavy based casserole dish. Add the beef and brown over high heat. Reduce the heat and add onion then garlic and cook until soft. Cover with beef stock and cook very slowly until meat is  tender. This may take more than 1 hour. Add carrots, mushrooms and peas and cook until vegetables are tender and the sauce has reduced. Add Moredough Kitchens Sauce and season to taste. Allow filling to cool slightly

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For the Gnocchi. Bring a large pot of salted boiling water to the boil. Cook gnocchi until  they float around 10 minutes. Drain pasta and reserve 1C of the cooking water. To make the sauce. Toast walnuts in a fry pan until golden. Fry bacon and mushrooms until brown. Add garlic and peas and cook for a further 3 minutes. 

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Dulce de Leche Panettone Ice Cream Terrine

Line four 1 cup ramekins with plastic wrap,
leaving plenty overhanging. 
Cut two 1cm thick slices of panettoncion for each dish. 
Press one slice into the base of each ramekin, ensuring a snug fit. 
Layer each dish with half the ice cream. 
Spread or pipe the Dulce de Leche over the ice cream in an even layer.

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Panettone Summer Pudding

Grease four 1cup ramekins . Cut 1cm thick slices of cake to line the dishes. Cut two circular shapes, one for the base , reserving one for a lid and a strip to wrap around for the side.Combine berries and mango cubes according to your preference with sugar and stand for 20 minutes to draw out the juices

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Rose Verjus Roasted Pears with Verjus Custard & Quince Glaze.

Pre heat oven to 150°C. Dissolve the sugar in the verjus and ¼ cup of water in a heavy based ovenproof dish. A casserole dish with a lid is ideal. Add the vanilla bean and pears. Roast covered for 15 minutes. Uncover and cook for  approximately 40 minutes until pears are soft and liquid has reduced.  

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