Auto & General Cooking Class Recipes 09112019

It was a joy to share the spirit of good food with you all and I hope you will enjoy re-creating some of the recipes below over the coming months. Please do not hesitate to email if we can be of assistance.

 

Team 1 – Dan

Almond feta
Beetroot carpaccio orange
Teriyaki salmon 

Team 2 – Michelle

Crunchy slaw of sprouts, shoots and leaves
Fragrant brown rice citrus salad
Tomato basil Caprese salad

Team 3 – Nish

Lamb loin with pomegranate and minted yoghurt
Lemon curd

Team 4 – Sam
Byron Mess – meringue, berries


Image: Autumn variation

Beetroot carpaccio with orange and almond ‘feta’  Serves 4 – 6 

4 medium sized beetroot, cooked peeled and very finely sliced
1-2 oranges, peeled, segmented
2 tablespoons almond feta
4 spring onion, sliced on diagonal

Dressing
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon maple syrup
2 teaspoons lemon juice
1 garlic clove, minced
Salt and cracked black pepper

  1. Peel beetroot, very finely slice.
  2. Mix dressing ingredients.
  3. Place slice beetroot on to plate.
  4. Arrange feta lightly on top of carpaccio.
  5. Add dressing, orange segments, spring onion garnish.

Raw almond feta         Yields about 1.5 cups 

1 cup blanched almonds, soaked overnight, drained, patted dry
½ cup freshly squeezed lemon juice
3 tablespoons cold pressed extra virgin olive oil
1 clove garlic, crushed
1 teaspoon nutritional yeast
1 ¼ teaspoon salt
¼ cup water

  1. Blitz all of the ingredients until it has a crumbly consistency – about 2-3 minutes.
  2. Allow flavours to marinate before serving – at least 20 minutes, better overnight.
  3. Keep refrigerated and use within 5 days.

Teriyaki salmon
4 salmon fillets
Macadamia oil

Teriyaki sauce
2½ cup tamari
1  teaspoon maple syrup
¼ cup mirin (Japanese rice wine)
1 teaspoon grated ginger
1 lemon, juice only

Garnish
2 Spring onions, finely sliced
Micro herbs

  1. Combine teriyaki ingredients in a small saucepan.
  2. Heat teriyaki sauce ingredients on a low heat to reduce slightly.
  3. Set aside/ keep warm.
  4. Heat macadamia oil in wok or frypan.
  5. When hot but not smoking, cook fish portion by portion.
  6. Remove from wok transfer to a platter.
  7. Spoon over hot teriyaki sauce.
  8. Garnish with spring onions and herbs.

Crunchy slaw of sprouts, shoots and leaves                                                 Serves 4-6

½ small red cabbage, shredded
¼ white cabbage, shredded
1 tablespoon olive oil
1 cup rocket washed, dried
1 box sprouts and or/ bean shoots
½ red onion, finely sliced
¼ bunch celery, finely sliced

  1. In a large bowl, combine all slaw ingredients.

Herb and mustard dressing
Yields about 1 cups, double quantity if desired
1 cup fresh assorted herbs, very finely chopped
1 teaspoon finely grated lemon zest
2/3 cup extra-virgin olive oil
½  cup fresh lemon juice
1 teaspoon Dijon mustard
Salt and cracked black pepper

  1. In a large squeeze bottle or jar, combine all ingredients.
  2. Shake well, taste and adjust seasoning before using.

Fragrant brown rice citrus salad                    Serves 4 – 6

2 cups of brown rice, cooked
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon maple syrup
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon grated turmeric

1 cup parsley, finely chopped
½ cup mint, finely chopped
½ cup green leaves
½ cup dried cranberries

Salt and cracked black pepper
¼ cup pepitas
¼ cup sunflower seeds

  1. Combine the first 7 ingredients while the rice is still warm.
  2. Then add the rest of the ingredients once the rice is cool.
  3. Let sit if possible, to let the flavours develop.
  4. Sprinkle with pepitas and sunflowers and serve.

Tomato Caprese salad                                               Serves 4 – 6

1 kg assorted tomatoes – roma, truss, cherry
1 small tub baby bocconcini, some whole, some halved
1 bunch basil leaves, torn by hand
Extra virgin olive oil, to serve
Balsamic vinegar, to serve
Salt and cracked black pepper

  1. Slice or quarter tomatoes. Arrange on serving platters and top with the bocconcini and basil leaves.
  2. Drizzle the salad with oil and vinegar and season before serving.

Marinated lamb loin with pomegranate, mint yoghurt           Serves 4

4 lamb loin backstrap

Lamb marinade

1 lemon, juice, zest, finely grated
4 cloves garlic, peeled, very finely grated
¼ bunch mint, very finely chopped
¼ bunch rosemary, very finely chopped
¼ bunch thyme, very finely chopped
2 tablespoons Dijon mustard
3 tablespoons mint jelly
2 tablespoons olive oil
Salt and cracked black pepper

For the salad
2 cups mixed green leaves
½ bunch mint, washed, dried, picked over
1 Spanish onion, thinly sliced
½ cup pine nuts, toasted
½ pomegranate, kernels, reserve juice for dressing

Dressing
2 tablespoon olive oil
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
Juice from fresh pomegranate
Salt and cracked black pepper

  1. Toast pine nuts in pan. Set aside.
  2. Finely chop herbs and spices.
  3. Combine all marinade ingredients to form a paste.
  4. Marinate the lamb loins for 30 minutes.
  5. Make dressing in a medium sized bowl. Add salad ingredients
  6. Sear lamb loins & rest before slicing.
  7. Slice Lamb, arrange salad ingredients. Dress and serve with yoghurt.

Mint yoghurt
100 g Greek yoghurt
¼ cup mint, finely chopped

  1. Combine and serve with lamb.

Byron Mess                                                                             Serves: 8

400 ml double cream or crème fraîche
2 punnets mixed berries or 2 cups frozen berries
8 small meringues
2 tablespoons shredded coconut

  1. Whisk the double cream to soft peaks.
  2. Fold in mixed berries.
  3. Break up the meringues into chunks and fold into whipped cream.
  4. Arrange in serving glasses or small bowls.
  5. Scatter coconut threads over the top to serve.

Lemon coconut curd                                      Yields appx 1½ cups

¼ cup honey
Zest 1 lemon
½ cup lemon juice
6 tbsp coconut oil
3 eggs

  1. Add all the ingredients to a medium saucepan and whisk over a medium heat.
  2. Continue to mix until the curd becomes thick and starts to bubble.
  3. As soon as it starts to bubble,remove from the heat and strain.
  4. Once curd is cooled store in an airtight jar in the fridge until set and thickened.
  5. Keep in an airtight jar in the fridge.
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