Watermelon, Feta and Prawn Salad

featured recipe

Preparation Time: 40 min

Cooking Time: 1h 10m

Serving Size: 8 Portions

What do I need?

  • 200g Mrs G Danish Style Feta
  • 250g Prawns (24), cooked, peeled, tails in tact
  • 2 tbs lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/3 cup mint leaves, shredded
  • 1/4 watermelon

How do I make it?

Easy peasy, lemon squeezy!

Mrs G has got you! Follow the step by step instructions…

Step 1

Cut rind from watermelon then cut flesh into 1cm-thick slices. Cut each slice into wedges. Cut feta into thin slices.

Step 2

Arrange watermelon and prawns onto entree-size plates. Crumble feta over and drizzle with lemon juice and olive oil.

Step 3

Sprinkle with mint and season with freshly ground black pepper. Serve immediately.

Credit: https://www.taste.com.au/

Tuscan Bread Salad

Preparation Time: 45 min

Standing Time: 30m

Serving Size: 6 Portions

What do I need?

  • 30g fresh green beans
  • 30g asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap pea pods, cut into 1-inch pieces
  • 2 slices crusty country Italian bread, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 large tomato, halved and sliced, and/or 2 cups cherry tomatoes, halved
  • 1 small cucumber, halved, seeded, and sliced 1/2-inch thick
  • ½ cup roasted red sweet peppers, cut into bite-size strips
  • ½ of a small red onion, thinly sliced
  • ¼ cup pitted Mrs G Kalamata Style Olives, halved
  • ¼ cup torn fresh basil leaves
  • 1 recipe Red Wine Vinaigrette

And for the Red Wine Vinaigrette…

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon Mrs G Crushed Garlic
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • In a small screw-top jar combine all ingredients. Cover and shake well.

How do I make it?

Relax, its rustic so you can get away with inferior knife skills…

Step 1

Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans, asparagus, and pea pods in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer vegetables to a bowl of ice water. When chilled, drain and set aside.

Step 2

Brush bread slices with 1 Tbsp. oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.

Step 3

In a large bowl combine beans mixture, bread, and the remaining ingredients. Pour half of the Red Wine Vinaigrette over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand 30 minutes.

Step 4

When ready to serve, toss again. If desired, sprinkle with additional salt and pepper.

Roasted Sweet Red Pepper Preparation

To roast sweet peppers, place stemmed and seeded halves cut side down on a foil-lined baking sheet. Roast in a 220°C oven 20 to 25 minutes or until charred. Bring foil up around peppers to enclose. Let stand 15 minutes. Use a sharp knife to peel skin off the pepper halves. Use peppers as directed in recipes.

Creditrecipes.coles.com.au/recipes

Za’atar Chicken with Zesty Onion Salad

Preparation Time: 40 min

Cooking Time: 1h 10m

Serving Size: 8 Portions

What do I need?

  • 1 tbsp sesame seeds
  • 1 tbsp dried oregano
  • 1 tbsp sumac (optional)
  • 2 tsp ground cumin
  • 2 x 2.3kg Free Range Extra Large Chickens, backbones removed, halved (4 chicken halves in total)
  • 2 tbsp olive oil, divided
  • 2 tsp Mrs G Crushed Garlic
  • 1 loaf Turkish bread, split
  • 3 small red onions, thinly sliced
  • 1/2 cup fresh flat leaf parsley leaves
  • 2 lemons, divided
  • 4 red radishes, thinly sliced
  • 100g Mrs G Danish Style Feta

How do I make it?

Why did the chicken cross the road? ‘Cause it was easy! Don’t be chicken, Mrs G will help you create this delicious meal, just follow her instructions below.

Step 1

Prepare a covered braai for indirect cooking. For a gas braai, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal braai, build a fire on one side of charcoal grate, leaving other side of braai empty, and let burn just until coals are covered with white ash (do not spread out coals).

Step 2

Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.

Step 3

In a large bowl, combine chicken pieces with 1 tbs oil, Mrs G Crushed Garlic and 2 tbs za’atar spice mix. Rub the mixture onto the chicken. Place the chicken pieces, skin-side up, over unlit side of braai and close the lid. Cook for 55-60 mins or until chicken is a light golden brown and a meat thermometer inserted into thickest part of the thigh registers 74°C. Turn chicken halves over and gently transfer to lit side of braai. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.

Step 4

Place bread halves, cut-side down, on braai for about 2 mins or until lightly toasted. Don’t walk away, no one likes charcoaled bread! Cut each bread half into 4 slices and transfer to a serving platter. Place cooked chicken pieces on top of bread for 10 mins to rest.

Step 5

Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.

Step 6

Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on a platter.

Step 7

Serve chicken and bread with onion salad, radishes, Mrs G Danish Style Feta and remaining za’atar spice mix.

Credit: https://www.taste.com.au/

Kleftiko (stolen) roast lamb with kalamata salsa verde and shallot-mint yoghurt sauce

Preparation Time: 4h 20m

Cooking Time: 1h 30m

Serving Size: 8 Portions

What do I need?

  • 2 lemons, finely grated zest, plus 1/4 cup juice
  • 1 cup extra virgin olive oil
  • 2 tbsp fresh oregano, finely chopped
  • 2 tsp fresh rosemary, finely chopped
  • 3 tsp Mrs G Crushed Garlic
  • 2.2-2.5 kg stolen leg of lamb, excess fat trimmed
  • 1/3 cup (about 4) spring onions (white and green parts), finely chopped
  • 1/3 cup (about 16) pitted Mrs G Kalamata Style Olives, coarsely chopped
  • 1/4 cup capers, drained and finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 tbsp (about 1 small) shallots, finely chopped
  • Flat breads, to serve

And for the yoghurt dressing?

  • 2 cups reduced-fat plain Greek-style yoghurt
  • 3 cups shallots, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped

How do I make it?

Run outside and steal a lamb from a nearby farm like the Klephts of Greece did back in the day and cook in an underground oven to avoid the smells alerting your neighbours of your illegal deed. Or, Mrs G will help you do it the legal way… follow her step by step instructions.

Step 1

In a medium bowl, mix the lemon zest, oil, oregano and rosemary. Transfer 1/4 cup of the oil mixture to a small bowl and stir in the Mrs G Crushed Garlic. Rub the garlic oil all over the lamb, then cover and refrigerate the lamb for at least 4 hours or up to 1 day.

Step 2

Meanwhile, add to the remaining oil mixture, the spring onions, Mrs G Kalamata Style Olives, capers, parsley and shallots. Stir the lemon juice into the kalamata mixture. Season with salt and freshly ground black pepper. Cover and refrigerate for at least 4 hours or up to 1 day.

Step 3

Meanwhile, in a medium bowl, mix the yoghurt, shallots and mint. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or up to 1 day.

Step 4

Preheat oven to 180°C or 160°C fan-forced. Place the lamb on a rack over a roasting dish and cook for 20 minutes per 500g, or until a meat thermometer registers 48°C for medium-rare to 55°C for medium-well when inserted into the thickest part of the lamb. Transfer the lamb to a carving board and rest for 15 minutes.

Step 5

Thinly slice the lamb across the grain and transfer it to plates. Serve with the salsa verde, yoghurt sauce and flat breads.

Credit: recipes.coles.com.au/recipes

Roast Duck with Blackberry-Orange Sauce

Preparation Time: 45m

Cooking Time: 2hrs

Serving Size: 4 Portions

What do I need?

  • 1 1.8kg – 2.7kg domestic duck
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 small orange, quartered
  • 1 stalk celery, cut up
  • 1 small onion, quartered
  • 2 sprigs fresh thyme
  • 2 tablespoons orange liqueur
  • 1 cup hot water
  • 1 tablespoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ cup packed brown sugar
  • ¼ cup orange liqueur
  • ¼ cup mild-flavour molasses
  • 1 teaspoon Mrs G Ginger
  • 2 teaspoon Mrs G Crushed Garlic
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • 2 cups blackberries
  • Blackberries (optional)

How do I make it?

Step 1

Adjust oven rack to lower third of the oven. Preheat oven to 260°C. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.

Step 2

Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 180°C. Roast, uncovered, for 45 minutes.

Step 3

Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (80°C). Juices may still appear pink.

Step 4

Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.

Step 5

Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 180°C oven for 30 minutes.

Step 6

Transfer duck pieces to a serving platter. Pour any juices in roasting pan over duck pieces. If desired, serve with additional blackberries.

*Tip

If you like, reserve the fat and toss a few tablespoons with potatoes or other root vegetables. Roast at 200°C for 35 to 40 minutes or until light brown and tender.

Credit: https://www.bhg.com

Malva Pudding with Cranberries and Ginger

INGREDIENTS

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PUDDING

  • 1 cup of sugar
  • 1 egg
  • 1 Tbsp smooth apricot jam
  • Zest of an orange/clementine
  • 1 cup / 140gms cake flour
  • 1 tsp baking soda/bicarb
  • pinch of salt
  • 1 tsp butter
  • 1 tsp vinegar
  • 1 cup milk
  • 1 Tbsp Mrs G Ginger
  • 50g cranberries, soaked in boiling water for 20 minutes then drained & cooled
  • Ultra Mel Vanilla custard to serve

SAUCE

  • ½ / cup cream
  • 75gm butter
  • 1/2 cup sugar
  • 1/4 cup clementine/ orange juice

INSTRUCTIONS

  1. Preheat the oven to 180 C
  2. Using an electric mixer beat the egg, sugar and jam on medium-high for about 5 minutes
  3. In a separate bowl sift the flour, bicarb and salt.
  4. Melt the butter in the microwave and then add the vinegar.
  5. Whilst the mixer is still going on slow alternate between adding the sifted flour and the milk in parts until it’s well combined.
  6. Add the butter and vinegar mixture and the chopped ginger and briefly mix.
  7. Empty the batter into a greased baking dish approx 20cm in diameter (glass pyrex or ceramic works well) or a small well-greased bundt cake tin or 8 – 10 well-greased mini bundt moulds. Scatter the drained cranberries evenly over the surface of the batter. It is quite runny so it is better to add it in at this stage so as to avoid it sinking to the bottom of the dish. Gently swirl the fruit into the mix or push it in slightly with a skewer.
  8. Cover with foil and bake for 45 mins. Of you are making it into a bundt cake you will need to increase the cooking time to about 50 – 55minutes. For mini bundt’s the cooking time can be reduced to 35 – 40 minutes.
  9. The pudding is ready when it has an even golden brown colour over the top, so bake a bit longer if it is still pale in the middle
  10. While the malva pudding is baking, melt all the sauce ingredients in a small pot on the stove and pour this over the pudding as soon as it comes out the oven. If you are making a bundt shape, pour about a ¼ of the sauce over, wait a few minutes and then tip it out while it is still warm (run a knife around the middle of the tin to loosen).

NOTES

  • If you are not using one large flat dish for this malva pudding its quite difficult to pour all the sauce over in one go so I keep some aside to pour over later. Just keep drizzling it over until you can’t any more. It’s important that it is kept warm though.

Credit: drizzeleanddip.com

Ginger Syrup

Ginger syrup is a great addition to your kitchen or home bar. It is super easy to make and will spice up your traditional drinks or dessert recipes.

Use this recipe as the foundation for your own ginger ale or ginger liqueur (this can be used in several ginger based cocktails). It’s also a great liquid sweetener for tea and coffee as well as a delicious ginger lemonade. But wait there’s more… ginger syrup is great for flavour infusions with vanilla or spicy peppers, to create a sweet or spicy note to your dish.

What do I need?

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 Mrs G Ginger

How do I make it?

  1. Gather the ingredients.
  2. In a saucepan on medium heat, combine the sugar and water.
  3. Stir constantly until the sugar is dissolved.
  4. Add the ginger and continue to heat, bringing the syrup to a light boil.
  5. Cover, reduce heat, and allow to simmer for about 15 minutes.
  6. Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
  7. Strain out the ginger and bottle under a tight seal.

Credit: thespruceeats.com

Now that we have the ginger syrup, what do we do with it?

Ginger adds a little fire to your cocktails or for those responsible individuals – mocktails. But there is more to like than just the fun cocktails. Try out some of the ideal uses of your newly made ginger syrup.

  • To make ginger tea – add 1-2 tablespoons to a mug of hot water, maybe with a slice of lemon
  • Use on pancakes and waffles instead of maple syrup
  • Add to lemonade or soda water for a flavor boost
  • Add to stir-fry, ramen, or curry dishes
  • Add to iced coffee and smoothies
  • Use to make flavored icing and frosting
  • Add to rice or quinoa while cooking
  • Use to flavor homemade kombucha
  • Use as a glaze or marinade for protein

Now for the fun!

MOSCOW MULE

Ingredients

  • 60ml vodka
  • 1 ounce ginger syrup
  • 120ml soda water
  • Squeeze of fresh lime

Play around with the levels a bit to find your preference. If you like more ginger heat, add more ginger syrup! Or try it with a Mexican mule!

Credit: willamettetransplant.com

LEMON DROP

Ingredients

  • 60ml vodka
  • 30ml ginger simple syrup
  • 50ml fresh lemon juice

Add to a shaker with ice and shake this jewel up! Pour through a strainer and serve in a sugar rimmed glass.

Credit: willamettetransplant.com

WHISKEY SMASH

Ingredients

  • 60ml whiskey
  • 5-7 mint leaves
  • 15ml ginger simple syrup
  • 1/4 lemon

Muddle the mint, lemon, and syrup together. Pour into an old fashioned glass and add whiskey, top with ice and garnish with fresh mint! Cheers

Credit: willamettetransplant.com

BOURBON SOUR

Ingredients

  • 60ml bourbon
  • 30ml ginger simple syrup
  • 30ml fresh lemon juice

Shake this puppy up and strain over rocks in an old fashioned glass. Garnish with an orange slice, peel, or candied orange wheel!

Credit: willamettetransplant.com

GIN BUCK

Ingredients

  • 60ml gin
  • 120ml ginger ale
  • 30ml ginger simple syrup

Serve on the rocks. Alternatively, if you don’t have ginger ale you can use ginger simple syrup and soda water to recreate this refreshing cocktail!

Credit: willamettetransplant.com

ROSE SANGRIA

Inggredients

  • 1 bottle chilled rose
  • 1/3 cup gin (or sub bourbon or light rum)
  • 1/4 cup ginger simple syrup
  • 1 cup strawberries, quartered
  • 1 sumo mandarin, segmented; or 3-4 cuties
  • 1 cup raspberries

Add everything to a serving pitcher and place it in the refrigerator to chill for 3-4 hours. Serve in a wine glass with mint or candied orange slices as a garnish! Salut to summer! Watch out– this stuff is dangerously good!

Credit: willamettetransplant.com