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Recipes and Tips
Day 12 – Merry Christmas!
24 December 2016
Having left over ham is the staple of a good feed on Christmas Day. After a while, ham sammies just don’t look the same, here a few recipes to mix it up with your leftovers.
Little ham and cheese wrap tarts
Ingredients
1 Tbsp Olive oil
4 Wraps, large, plain or flavoured
1 Onion, diced
3 Eggs
1 cup Ham, or a mixed, (bacon, smoked chicken, etc)
1 cup Cream
½ tsp Sea salt
½ cup Mozzarella cheese, grated
3 to serve Cherry tomatoes
1 to serve Microgreens, or herbs
Directions
1. Preheat oven to 180C.
2. Cut three circles (use a saucer or cutter) from each wrap and press into a medium muffin tin to make a nest that comes up the sides.
3. Heat the oil in a small pan and saute the onion and ham for 3-4 minutes until soft and fragrant.
4. Divide the cheese between the nests and top with a spoonful of onion and ham mixture.
5. Whisk together the eggs, cream and salt and pour over wrap filling (about ¾ full).
6. Bake for 12-18 minutes until golden, puffed and set in the middle.
7. Serve garnished with halved cherry tomatoes and microgreens or herbs.
Ham Fettuccine Bake Recipe
Ingredients
• 1/4 cup dry bread crumbs
• 1/4 teaspoon dried parsley flakes
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1-1/2 cups (6 ounces) sharp white cheddar cheese, shredded
• 2 cups cubed fully cooked ham
• 1-1/2 cups cooked fettuccine
• 1 cup frozen peas
Directions
1. In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.
2. In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.
3. Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture.
4. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Onion, Ham, and Cheese Frittata
Ingredients
2 tablespoons unsalted butter
1 large onion, sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup milk
1 cup diced ham
1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
1 cup grated Swiss or cheddar cheese
Directions
Position a rack about 8 inches from the broiler and preheat.
Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
Stir the onions, ham, herbs and cheese into the eggs.
Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
From Food Network Kitchens
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
24 December 2016
Having left over ham is the staple of a good feed on Christmas Day. After a while, ham sammies just don’t look the same, here a few recipes to mix it up with your leftovers.
Little ham and cheese wrap tarts
Ingredients
1 Tbsp Olive oil
4 Wraps, large, plain or flavoured
1 Onion, diced
3 Eggs
1 cup Ham, or a mixed, (bacon, smoked chicken, etc)
1 cup Cream
½ tsp Sea salt
½ cup Mozzarella cheese, grated
3 to serve Cherry tomatoes
1 to serve Microgreens, or herbs
Directions
1. Preheat oven to 180C.
2. Cut three circles (use a saucer or cutter) from each wrap and press into a medium muffin tin to make a nest that comes up the sides.
3. Heat the oil in a small pan and saute the onion and ham for 3-4 minutes until soft and fragrant.
4. Divide the cheese between the nests and top with a spoonful of onion and ham mixture.
5. Whisk together the eggs, cream and salt and pour over wrap filling (about ¾ full).
6. Bake for 12-18 minutes until golden, puffed and set in the middle.
7. Serve garnished with halved cherry tomatoes and microgreens or herbs.
Ham Fettuccine Bake Recipe
Ingredients
• 1/4 cup dry bread crumbs
• 1/4 teaspoon dried parsley flakes
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1-1/2 cups (6 ounces) sharp white cheddar cheese, shredded
• 2 cups cubed fully cooked ham
• 1-1/2 cups cooked fettuccine
• 1 cup frozen peas
Directions
1. In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.
2. In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.
3. Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture.
4. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Onion, Ham, and Cheese Frittata
Ingredients
2 tablespoons unsalted butter
1 large onion, sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup milk
1 cup diced ham
1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
1 cup grated Swiss or cheddar cheese
Directions
Position a rack about 8 inches from the broiler and preheat.
Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
Stir the onions, ham, herbs and cheese into the eggs.
Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
From Food Network Kitchens
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 11
23 December 2016
Keeping it healthy desserts
Christmas time is a time to indulge in what brings us all together, food, but this doesn’t mean you have to overindulge. Here are some yummy desserts for a healthier Christmas.
Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.
Ingredients
140gm bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoons cocoa nibs, optional
⅓ cup egg whites (about 3 large), at room temperature
½ teaspoon cream of tartar
½ cup sugar, divided (use 1½ teaspoons less if cocoa nibs are omitted)
½ teaspoon vanilla extract
Preparation
1.
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see Tip.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.
• Make Ahead Tip: These are best enjoyed fresh, but can be stored flat with wax paper between layers in an airtight container for up to 3 days or in the freezer for up to 3 weeks. Thaw before serving.
• Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency.
Quick Baked Pears
Ingredients
2 large Bosc pears
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 cup dried cranberries or dried mixed fruit
1/4 cup low-fat granola
1/4 cup apple juice
1/2 cup vanilla low-fat frozen yogurt, divided into 4 small scoops
Preparation
1. Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow.
2. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears.
3. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper.
4. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates.
5. Drizzle juices from pie plate over pears and serve with frozen yogurt.
Wholefruit popsicles
INGREDIENTS
• About 2 kiwis
• 1 cup strawberry halves
• 1 cup roughly chopped mango
• 1 cup blueberries
• 1 cup roughly chopped watermelon
• 1 cup rough chopped pineapple
INSTRUCTIONS
1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
2. Carefully spoon a layer of fruit at the bottom of each popsicle mold. Gently rap the mold on a firm surface to level the puree. Freeze until solid.
3. Spoon another layer of fruit in each mold and stand a stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight. You are not going to use the plastic top for this recipe, just leave it off. Again firmly tap the mold down on the counter to level the puree and freeze again until the second layer is solid. (The freezing time between layers will vary with your freezer temp, but it might take 45 minutes or so.)
4. Continue on until you have filled the molds. If any of the purees are a little too thick to work with, stir in a little water. Clean up any spilled puree from the insides of the molds as you go so they won't mar your design, just scrape the drips down with a popsicle stick.
5. To un-mold, fill your sink with hot tap water, and hold the mold in the water, just up to, but not over the top edge, for a few seconds. If the popsicles don't slide out, hold the mold in the water a little longer.
If you can’t get your hands on a popsicle mold, or you’re impatient to try this, you can use paper cups in a pinch. Just peel them off when you’re ready to eat!
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
23 December 2016
Keeping it healthy desserts
Christmas time is a time to indulge in what brings us all together, food, but this doesn’t mean you have to overindulge. Here are some yummy desserts for a healthier Christmas.
Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.
Ingredients
140gm bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoons cocoa nibs, optional
⅓ cup egg whites (about 3 large), at room temperature
½ teaspoon cream of tartar
½ cup sugar, divided (use 1½ teaspoons less if cocoa nibs are omitted)
½ teaspoon vanilla extract
Preparation
1.
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see Tip.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.
• Make Ahead Tip: These are best enjoyed fresh, but can be stored flat with wax paper between layers in an airtight container for up to 3 days or in the freezer for up to 3 weeks. Thaw before serving.
• Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency.
Quick Baked Pears
Ingredients
2 large Bosc pears
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 cup dried cranberries or dried mixed fruit
1/4 cup low-fat granola
1/4 cup apple juice
1/2 cup vanilla low-fat frozen yogurt, divided into 4 small scoops
Preparation
1. Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow.
2. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears.
3. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper.
4. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates.
5. Drizzle juices from pie plate over pears and serve with frozen yogurt.
Wholefruit popsicles
INGREDIENTS
• About 2 kiwis
• 1 cup strawberry halves
• 1 cup roughly chopped mango
• 1 cup blueberries
• 1 cup roughly chopped watermelon
• 1 cup rough chopped pineapple
INSTRUCTIONS
1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
2. Carefully spoon a layer of fruit at the bottom of each popsicle mold. Gently rap the mold on a firm surface to level the puree. Freeze until solid.
3. Spoon another layer of fruit in each mold and stand a stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight. You are not going to use the plastic top for this recipe, just leave it off. Again firmly tap the mold down on the counter to level the puree and freeze again until the second layer is solid. (The freezing time between layers will vary with your freezer temp, but it might take 45 minutes or so.)
4. Continue on until you have filled the molds. If any of the purees are a little too thick to work with, stir in a little water. Clean up any spilled puree from the insides of the molds as you go so they won't mar your design, just scrape the drips down with a popsicle stick.
5. To un-mold, fill your sink with hot tap water, and hold the mold in the water, just up to, but not over the top edge, for a few seconds. If the popsicles don't slide out, hold the mold in the water a little longer.
If you can’t get your hands on a popsicle mold, or you’re impatient to try this, you can use paper cups in a pinch. Just peel them off when you’re ready to eat!
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 10
22 December 2016
Antipasto 101: The Simple Plate
Antipasto plates are simply colorful offerings of marinated vegetables—think artichoke hearts, roasted red peppers or pickled garlic—salty olives, rustic artisan breads, natural deli meats, small bites of seafood delicacies and rich cheeses.
With antipasto, it’s always best to keep things simple. Narrow your choices down to two or three items, then incorporate a few fresh, seasonal fruits and vegetables and you’re set.
Try these simple ideas on for size:
•Jarred marinated artichoke hearts served with water crackers and Camembert cheese
•Sliced tomatoes marinated in Italian dressing, served with slices of havarti cheese and garlic-stuffed green olives
•Thinly sliced Genoa salami and Cacio de Roma cheese served with crusty bread
•Shaved prosciutto with chunks of fresh cantaloupe and a bowl of mixed roasted nuts
•Jarred roasted red and yellow peppers, garlic hummus and pita bread
•Toasted focaccia bread with sardines and sweet onions
•Olives, capers, sweet pickles and natural pepperoni or smoked peppered turkey breast
•Roasted almonds, walnuts and pine nuts served with dried and fresh figs in season
•Homemade garlic bread served with tomato relish and cold shrimp
•Grilled deli vegetables with marinated fresh mozzarella
Find out more info about putting together the perfect antipasto platter at:
http://www.wholefoodsmarket.com/recipes/cooking-entertainment-guides/perfect-antipasto-plate
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 9
21 December 2016
We’ve got a great Kiwi tradition of Summer BBQs for Christmas and hanging at the local beach.
You can get all of your BBQ supplies from us in-store, making cooking and clean up a breeze!
Disposable (and eco friendly) plates and cutlery are available, roasting trays, tomato sauce, sausages, prawns and delicious fresh steak are all available, we even have ice for the chilly bin!
21 December 2016
We’ve got a great Kiwi tradition of Summer BBQs for Christmas and hanging at the local beach.
You can get all of your BBQ supplies from us in-store, making cooking and clean up a breeze!
Disposable (and eco friendly) plates and cutlery are available, roasting trays, tomato sauce, sausages, prawns and delicious fresh steak are all available, we even have ice for the chilly bin!
Day 8
20 December 2016
It’s all about the salad dressings and marinades today, we’ve got a great range of pre-made sauces and marinades in-store but if you feel like making some from scratch here are a few great recipes to try.
Two-Minute Creamy Salad Dressing
Makes enough for 2 side salads
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise
Pinch salt
Pinch sugar
Fresh pepper, to taste
1 tablespoon champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
Balsamic Vinaigrette
Makes about 1 cup
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar
Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Creamy Blue Cheese Dressing
Makes about 1 1/2 cups
4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.
Best Steak Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Best Grilled Chicken Marinade
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer
Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
20 December 2016
It’s all about the salad dressings and marinades today, we’ve got a great range of pre-made sauces and marinades in-store but if you feel like making some from scratch here are a few great recipes to try.
Two-Minute Creamy Salad Dressing
Makes enough for 2 side salads
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise
Pinch salt
Pinch sugar
Fresh pepper, to taste
1 tablespoon champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
Balsamic Vinaigrette
Makes about 1 cup
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar
Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Creamy Blue Cheese Dressing
Makes about 1 1/2 cups
4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.
Best Steak Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Best Grilled Chicken Marinade
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer
Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 7
19 December 2016
Today we’re celebrating Star Foods traditional Greek roots with an awesome roast lamb recipe and the all-time favourite Greek dessert Baklava, enjoy.
BAKLAVA
Makes 24 pieces
Syrup
1 cup sugar
½ cup runny honey
1 cinnamon stick
½ tsp ground cardamom
4 pieces lemon peel
Juice of 1 lemon
1 cup water
2 Tbsp corn syrup (optional)
Base
3½ cups roughly chopped pistachios and walnuts
½ cup sugar
2 tsp cinnamon
¼ tsp cardamom
½ cup melted butter
375g filo pastry
Set oven to 170C.
To make syrup place sugar, honey, cinnamon, cardamom, lemon, water and corn syrup in a pot. Simmer for 15 minutes until syrupy and reduced slightly. Set aside to cool.
Mix together nuts, sugar, cinnamon and cardamom.
Brush base of a 20 x 30cm tin with melted butter. Trim sides of filo to fit tin. Spread out 2 sheets of filo then spread with butter. Continue until base is 8 layers thick. Sprinkle a third of nuts and sugar over.
Layer with another 2 sheets of filo, butter and another third of the nuts, then repeat. For the top, layer 2 filo sheets and butter until it is 6-8 layers thick. Butter top. Cut four even strips lengthwise down the tin. Cut on a diagonal into diamonds.
Bake for 30 minutes. If too brown after 10 minutes, cover with foil and continue to cook. Remove foil for the last 5 minutes. Remove from the oven and pour half the syrup over. Cool for 30 minutes then add remaining syrup. Baklava will keep for up to two weeks.
Greek Roast Lamb
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic clove
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives
Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
19 December 2016
Today we’re celebrating Star Foods traditional Greek roots with an awesome roast lamb recipe and the all-time favourite Greek dessert Baklava, enjoy.
BAKLAVA
Makes 24 pieces
Syrup
1 cup sugar
½ cup runny honey
1 cinnamon stick
½ tsp ground cardamom
4 pieces lemon peel
Juice of 1 lemon
1 cup water
2 Tbsp corn syrup (optional)
Base
3½ cups roughly chopped pistachios and walnuts
½ cup sugar
2 tsp cinnamon
¼ tsp cardamom
½ cup melted butter
375g filo pastry
Set oven to 170C.
To make syrup place sugar, honey, cinnamon, cardamom, lemon, water and corn syrup in a pot. Simmer for 15 minutes until syrupy and reduced slightly. Set aside to cool.
Mix together nuts, sugar, cinnamon and cardamom.
Brush base of a 20 x 30cm tin with melted butter. Trim sides of filo to fit tin. Spread out 2 sheets of filo then spread with butter. Continue until base is 8 layers thick. Sprinkle a third of nuts and sugar over.
Layer with another 2 sheets of filo, butter and another third of the nuts, then repeat. For the top, layer 2 filo sheets and butter until it is 6-8 layers thick. Butter top. Cut four even strips lengthwise down the tin. Cut on a diagonal into diamonds.
Bake for 30 minutes. If too brown after 10 minutes, cover with foil and continue to cook. Remove foil for the last 5 minutes. Remove from the oven and pour half the syrup over. Cool for 30 minutes then add remaining syrup. Baklava will keep for up to two weeks.
Greek Roast Lamb
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic clove
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½ kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives
Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 6
18 December 2016
We’re talking non-alcoholic drinks, great ones for the kids, teetotallers or if you need a nice refreshing break from the usual bubbles, beers and spirits, these can all be mixed with alcohol if you don’t feel like having a break though.
Cranberry Fizz Mocktail
100ml of sparkling cider or ginger ale
50ml of cranberry juice
50ml of apple juice
splash of lemon or lime juice
3 tablespoon of sugar
1/2 teaspoon of cinnamon completely blended
Rub a lemon or lime around the rim of your glass and then dip into the sugar/cinnamon mix.
Fill the glass with ice.
Add cranberry and apple juice.
Add a splash of fresh juice of lemon or lime.
Top off with sparkling cider or ginger ale…..
Crimson Christmas Punch
5 cups Tropical Punch
1 cup Cranberry Juice
1 cup Pineapple Juice
½ cup Lemon Juice
4-5 cups Ginger Ale
470ml Raspberry Sherbet
Make sure all ingredients are chilled. Combine all juices into a large punch bowl. Add ginger all slowly to keep as much fizz as possible. Add scoops of raspberry sherbet & let sit for a few minutes. Serve with a ladle.
Cranberry Pomegranate Bellinis with Lime
For the simple syrup:
1/2 cup unsweetened 100% cranberry juice
1/2 cup unsweetened 100% pomegranate juice
1 cup sugar
For each bellini:
30ml simple syrup
90ml Seltzer or sparkling grape juice
Squeeze of fresh lime juice
Whole cranberries and slices of lime for garnish, optional
Instructions
To make simple syrup:
In a small pot, stir together fruit juices and sugar.
Set pot over medium-high heat and bring to a boil.
Turn to low and simmer for 5 minutes, stirring until sugar completely dissolves.
Pour syrup in a jar and cool completely. Store in refrigerator until ready to use.
To make a bellini:
Pour 30ml of cranberry-pomegranate simple syrup into a champagne flute. Top with seltzer/sparkling grape juice. Squeeze a wedge of lime into the bellini. For a garnish, use a toothpick to skewer a whole cranberry and half slice of lime, if desired.
Iced Mint Protein Mochas
1 cup chilled coffee
1 cup almond milk
1 scoop chocolate Primal Fuel
1 heaping tablespoon unsweetened cocoa powder
1 tablespoon raw honey
5 drops of stevia (optional)
5-6 mint leaves
extra mint leaves, to garnish
1 cup of ice cubes
Place all ingredients (except garnishing mint leaves and ice cubes) in a blender and blend until well blended. You want to make sure that their are no chunky mint leaves remaining.
Place ice into two cups, pour mocha mixture into the cups, and garnish with mint leaves. And cute straws, obviously.
Raspberry Cream Mimosa
1 bag frozen raspberries
¼ cup sugar
1 cup half and half cream
1 bottle of sparkling wine or champagne
raspberries rolled in sugar for garnish, or just plain raspberries
Thaw the frozen raspberries in a small pot over medium heat.
Once they get soupy, add the sugar and stir till the sugar dissolves. Taste it. If its not sweet to your liking, add a little more sugar. Some raspberries are sweeter than others.
Puree the raspberries or blend them up good.
Pour them through a sieve so that you get rid of the seeds. Let the mixture cool.
When its cool, add the cream and mix.
Throw it in a container and freeze for 4 hours or overnight.
When you are ready to assemble your drinks, spoon a bit of frozen raspberry cream into a glass. A table spoon or two, however much you like. Then pour sparkling wine over to the top and drop in raspberry or two for garnish.
Rosemary Citrus Spritzer
makes 10 to 12 drinks
2 lemons
2 oranges
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Ice
Soda water
Rosemary and lemon for garnish (optional)
Peel off thick strips of zest from 1 lemon.
Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.
Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.
Caramelised White Chocolate "Hot Chocolate"
110gm white chocolate
180ml milk
60ml cream
Vanilla bean, optional
Cinnamon stick, optional
Salt, to taste
Preheat the oven to 150c and put the white chocolate in a glass or ceramic baking dish. No need to chop. Toss it in the oven and roast, stirring every 10 minutes or so. The white chocolate will be lumpy and crumbly, but that’s okay. Keep going until it takes on a peanut butter-like colour, about 30 minutes total.
Meanwhile, bring the milk and cream to a simmer in a small pot. If you like, toss in a vanilla bean or cinnamon stick to add another layer of flavour.
When the white chocolate comes out of the oven, scrape it into the hot milk-mixture and whisk until smooth. Season with a pinch of salt.
Ladle into mugs and enjoy.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
18 December 2016
We’re talking non-alcoholic drinks, great ones for the kids, teetotallers or if you need a nice refreshing break from the usual bubbles, beers and spirits, these can all be mixed with alcohol if you don’t feel like having a break though.
Cranberry Fizz Mocktail
100ml of sparkling cider or ginger ale
50ml of cranberry juice
50ml of apple juice
splash of lemon or lime juice
3 tablespoon of sugar
1/2 teaspoon of cinnamon completely blended
Rub a lemon or lime around the rim of your glass and then dip into the sugar/cinnamon mix.
Fill the glass with ice.
Add cranberry and apple juice.
Add a splash of fresh juice of lemon or lime.
Top off with sparkling cider or ginger ale…..
Crimson Christmas Punch
5 cups Tropical Punch
1 cup Cranberry Juice
1 cup Pineapple Juice
½ cup Lemon Juice
4-5 cups Ginger Ale
470ml Raspberry Sherbet
Make sure all ingredients are chilled. Combine all juices into a large punch bowl. Add ginger all slowly to keep as much fizz as possible. Add scoops of raspberry sherbet & let sit for a few minutes. Serve with a ladle.
Cranberry Pomegranate Bellinis with Lime
For the simple syrup:
1/2 cup unsweetened 100% cranberry juice
1/2 cup unsweetened 100% pomegranate juice
1 cup sugar
For each bellini:
30ml simple syrup
90ml Seltzer or sparkling grape juice
Squeeze of fresh lime juice
Whole cranberries and slices of lime for garnish, optional
Instructions
To make simple syrup:
In a small pot, stir together fruit juices and sugar.
Set pot over medium-high heat and bring to a boil.
Turn to low and simmer for 5 minutes, stirring until sugar completely dissolves.
Pour syrup in a jar and cool completely. Store in refrigerator until ready to use.
To make a bellini:
Pour 30ml of cranberry-pomegranate simple syrup into a champagne flute. Top with seltzer/sparkling grape juice. Squeeze a wedge of lime into the bellini. For a garnish, use a toothpick to skewer a whole cranberry and half slice of lime, if desired.
Iced Mint Protein Mochas
1 cup chilled coffee
1 cup almond milk
1 scoop chocolate Primal Fuel
1 heaping tablespoon unsweetened cocoa powder
1 tablespoon raw honey
5 drops of stevia (optional)
5-6 mint leaves
extra mint leaves, to garnish
1 cup of ice cubes
Place all ingredients (except garnishing mint leaves and ice cubes) in a blender and blend until well blended. You want to make sure that their are no chunky mint leaves remaining.
Place ice into two cups, pour mocha mixture into the cups, and garnish with mint leaves. And cute straws, obviously.
Raspberry Cream Mimosa
1 bag frozen raspberries
¼ cup sugar
1 cup half and half cream
1 bottle of sparkling wine or champagne
raspberries rolled in sugar for garnish, or just plain raspberries
Thaw the frozen raspberries in a small pot over medium heat.
Once they get soupy, add the sugar and stir till the sugar dissolves. Taste it. If its not sweet to your liking, add a little more sugar. Some raspberries are sweeter than others.
Puree the raspberries or blend them up good.
Pour them through a sieve so that you get rid of the seeds. Let the mixture cool.
When its cool, add the cream and mix.
Throw it in a container and freeze for 4 hours or overnight.
When you are ready to assemble your drinks, spoon a bit of frozen raspberry cream into a glass. A table spoon or two, however much you like. Then pour sparkling wine over to the top and drop in raspberry or two for garnish.
Rosemary Citrus Spritzer
makes 10 to 12 drinks
2 lemons
2 oranges
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Ice
Soda water
Rosemary and lemon for garnish (optional)
Peel off thick strips of zest from 1 lemon.
Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.
Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.
Caramelised White Chocolate "Hot Chocolate"
110gm white chocolate
180ml milk
60ml cream
Vanilla bean, optional
Cinnamon stick, optional
Salt, to taste
Preheat the oven to 150c and put the white chocolate in a glass or ceramic baking dish. No need to chop. Toss it in the oven and roast, stirring every 10 minutes or so. The white chocolate will be lumpy and crumbly, but that’s okay. Keep going until it takes on a peanut butter-like colour, about 30 minutes total.
Meanwhile, bring the milk and cream to a simmer in a small pot. If you like, toss in a vanilla bean or cinnamon stick to add another layer of flavour.
When the white chocolate comes out of the oven, scrape it into the hot milk-mixture and whisk until smooth. Season with a pinch of salt.
Ladle into mugs and enjoy.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 5 is tips for a traditional roast meal
17 December 2016
Whether you’re having roast chicken, lamb, pork or turkey we have them all! Even duck if you’re wanting to try make a Turducken.
Remember Chicken &Turkey have a tendency to dry out, layer with streaky bacon to help keep that moisture in.
The kitchen is usually overflowing by this stage and getting the timing right for all the food is a fine art, it might be easier to cook some items the night before to save a bit of sweat & tears.
Disposable roasting dishes are great to hold extra food like roast veges and keep it warm while the meat finishes.
Ready made sauces can save you a heap of time, we have all the traditional roast meat sauces like Apple Sauce, Mint Sauce, Cranberry and Gravy. Don’t forget the salt and pepper either!
Here’s a great recipe for roast veges by Annabele Langbein which will work well with a BBQ or salad side too.
Roasted Vegetable Platter
Prep 30 mins + cooling
Cook 50 mins
Serves 6
¼ cup extra virgin olive oil
2 tsp smoked paprika
finely grated zest of 1 lemon
salt and ground black pepper, to taste
3 small red onions, quartered
2 large beetroot, peeled and cut into eighths
800g pumpkin, peeled and cut into chunks
4 carrots, peeled and cut into chunky rounds
2 parsnips or 4-5 jerusalem artichokes, peeled and cut into chunky batons
5-6 handfuls baby spinach or rocket leaves
1 clove garlic, mashed to a paste with ½ tsp salt
½ cup natural yoghurt, thinned with a little water if desired
a little dukkah, to garnish
1. Preheat oven to 180°C fanbake. Line 2 large roasting dishes with baking paper for easy clean-up.
2. In a large bowl combine oil, smoked paprika, lemon zest, salt and pepper. Add the onions, beetroot, pumpkin, carrots and parsnips or jerusalem artichokes and toss to coat evenly. Divide between roasting dishes, spread out in a single layer and roast until tender and lightly caramelised (45-50 minutes).
3. Allow to cool for at least 20 minutes, then add spinach or rocket and toss gently. Stir garlic paste into yoghurt. Pile veges onto a serving platter, drizzle with yoghurt dressing and sprinkle with dukkah.
Tip: Try to chop the vegetables into roughly the same size chunks for uniform cooking.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
Day 5 is tips for a traditional roast meal
17 December 2016
Whether you’re having roast chicken, lamb, pork or turkey we have them all! Even duck if you’re wanting to try make a Turducken.
Remember Chicken &Turkey have a tendency to dry out, layer with streaky bacon to help keep that moisture in.
The kitchen is usually overflowing by this stage and getting the timing right for all the food is a fine art, it might be easier to cook some items the night before to save a bit of sweat & tears.
Disposable roasting dishes are great to hold extra food like roast veges and keep it warm while the meat finishes.
Ready made sauces can save you a heap of time, we have all the traditional roast meat sauces like Apple Sauce, Mint Sauce, Cranberry and Gravy. Don’t forget the salt and pepper either!
Here’s a great recipe for roast veges by Annabele Langbein which will work well with a BBQ or salad side too.
Roasted Vegetable Platter
Prep 30 mins + cooling
Cook 50 mins
Serves 6
¼ cup extra virgin olive oil
2 tsp smoked paprika
finely grated zest of 1 lemon
salt and ground black pepper, to taste
3 small red onions, quartered
2 large beetroot, peeled and cut into eighths
800g pumpkin, peeled and cut into chunks
4 carrots, peeled and cut into chunky rounds
2 parsnips or 4-5 jerusalem artichokes, peeled and cut into chunky batons
5-6 handfuls baby spinach or rocket leaves
1 clove garlic, mashed to a paste with ½ tsp salt
½ cup natural yoghurt, thinned with a little water if desired
a little dukkah, to garnish
1. Preheat oven to 180°C fanbake. Line 2 large roasting dishes with baking paper for easy clean-up.
2. In a large bowl combine oil, smoked paprika, lemon zest, salt and pepper. Add the onions, beetroot, pumpkin, carrots and parsnips or jerusalem artichokes and toss to coat evenly. Divide between roasting dishes, spread out in a single layer and roast until tender and lightly caramelised (45-50 minutes).
3. Allow to cool for at least 20 minutes, then add spinach or rocket and toss gently. Stir garlic paste into yoghurt. Pile veges onto a serving platter, drizzle with yoghurt dressing and sprinkle with dukkah.
Tip: Try to chop the vegetables into roughly the same size chunks for uniform cooking.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
On to Day 4 of our 12 days of Christmas – Tips, Tricks and Timesavers!
16 December 2016
Summer time means seafood! Here at Star Food Service we have everything to keep you going over Christmas and through the rest of summer for your seafood dishes. With boats coming in weekly, we have your fresh fish sorted and our freezers are always jam packed with all your shellfish needs.
Please give us a call on 843 5115 to enquire about fresh fish availability.
BBQ Whole Snapper with Lime and Chilli
Fish
1 whole Snapper
1 stick lemongrass, trimmed, halved, cut into 5cm lengths
4 garlic cloves, bruised
6 kaffir lime leaves, torn
Fresh coriander sprigs, sliced green onion, steamed jasmine rice, and lime wedges, to serve
Pink Himalayan salt flakes to season
Dressing
½ cup sweet chilli sauce
½ cup lime juice
1 teaspoon caster sugar
1/3 cup light soy sauce
2cm piece fresh ginger, peeled, finely grated
1 1/2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons chopped coriander
Instructions
1. Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
2. Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
3. Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through. (You can also cook the fish in the oven. Preheat to 200C/180C fan-forced and cook for the same time.)
4. Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
5. Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
Recipe from: http://www.taste.com.au/recipes/26230/barbecued+whole+snapper+with+lime+and+chilli
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
It’s time for Day 3 of our 12 days of Christmas – Tips, Tricks and Timesavers!
15 December 2016
Breakfast is the most important meal of the day, it gives you the energy to get you going longer, so you can open more presents!
If you’re still looking for that Christmas Ham, you can give us a call on 06 843 5115 to pre order for pick up.
Ham COB halves or whole (171278P, 171278A) $8.57/kg
Champagne or Baby Boutique (171278N, 171278X) $9.14/kg
Price are excluding GST
Eggs Benedict with Bacon or Salmon
• 8 pieces of bacon or Smoked Salmon Slices
• 2 tablespoons chopped parsley, for garnish
• 4 eggs
• 2 teaspoons white or rice vinegar
• 2 English muffins
• Butter
• Hollandaise Sauce
1 Cook the bacon (if using bacon): Heat a large skillet on medium low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
2 Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
3 Poach the eggs: Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
4 Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
6 Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or smoked salmon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon or salmon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
recipe from http://www.simplyrecipes.com/recipes/eggs_benedict/#ixzz4Ss9ry9YF
Champagne Ham and Swiss Cheese Croissants
• 4 croissants
• Ham, sliced)
• 4 slices swiss cheese
1. Preheat the oven to 350 degrees.
2. Warm the ham in the microwave.
3. Slice the croissants.
4. Top with warm ham and slices of cheese.
5. Bake for 3-5 minutes, until cheese is melted and croissants are toasted and flaky.
Recipe from http://www.thegunnysack.com/best-ham-and-cheese-croissants/
All products can be found in store at Star Food Service
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
It’s Day 2 of our 12 Days of Christmas – Tips, Tricks and Timesavers!
14 December 2016
Today it’s all about that delicious ham, we’ve got some tried and true recipes for glazing the ham and a couple of recipes that are a little bit different, to make it extra delicious on Christmas Day!
Our hams are flying off the shelves so if you want to pre-order for pick up then give us a call on 06 843 5115
Ham COB halves or whole (171278P, 171278A) $8.57/kg
Champagne or Baby Boutique (171278N, 171278X) $9.14/kg
Annabel Langbein’s Ultimate Glazed Ham
1 whole bone-in ham (171278N) $9.14/kg
about 70 whole cloves
½ cup soft brown sugar
¼ cup maple syrup or golden syrup
¼ cup rum, pineapple juice or apple juice
Preheat oven to 150ºC. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily). While the ham is warming, make Brown Sugar Glaze by mixing together all ingredients.
Remove ham from oven and increase temperature to 180ºC. Cut through skin around shank then peel off ham skin by gently pushing your fingers between skin and fat. Discard the skin.
Use a sharp knife to lightly score the fat in diagonal crosshatches. Insert a clove at each of the points where the crosshatches intersect. Brush ham all over with Brown Sugar Glaze and bake until golden (about 1 hour), basting with remaining glaze as needed.
Serve hot or at room temperature. Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water or lemonade.
Brown Sugar Mustard Glaze
½ cup packed brown sugar
3 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon pineapple juice
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Blueberry Chipotle Glaze
1/3 cup blueberry preserves
2 tablespoons finely chopped chipotle chillies in adobo sauce
2 tablespoons packed dark brown sugar
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Cola Glaze
1 cup packed dark brown sugar
¾ cup cola carbonated beverage
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Pineapple Ginger Glaze
¾ cup packed brown sugar
½ cup pineapple juice
½ teaspoon ground ginger
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Balsamic Brown Sugar Glaze
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
½ teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
Pomegranate glaze
½ Pomegranate molasses
¼ Cup brown sugar
1 Tablespoon grated fresh ginger
1 Tablespoon finely chopped fresh mint
1 Fresh pomegranate
Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
14 December 2016
Today it’s all about that delicious ham, we’ve got some tried and true recipes for glazing the ham and a couple of recipes that are a little bit different, to make it extra delicious on Christmas Day!
Our hams are flying off the shelves so if you want to pre-order for pick up then give us a call on 06 843 5115
Ham COB halves or whole (171278P, 171278A) $8.57/kg
Champagne or Baby Boutique (171278N, 171278X) $9.14/kg
Annabel Langbein’s Ultimate Glazed Ham
1 whole bone-in ham (171278N) $9.14/kg
about 70 whole cloves
½ cup soft brown sugar
¼ cup maple syrup or golden syrup
¼ cup rum, pineapple juice or apple juice
Preheat oven to 150ºC. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily). While the ham is warming, make Brown Sugar Glaze by mixing together all ingredients.
Remove ham from oven and increase temperature to 180ºC. Cut through skin around shank then peel off ham skin by gently pushing your fingers between skin and fat. Discard the skin.
Use a sharp knife to lightly score the fat in diagonal crosshatches. Insert a clove at each of the points where the crosshatches intersect. Brush ham all over with Brown Sugar Glaze and bake until golden (about 1 hour), basting with remaining glaze as needed.
Serve hot or at room temperature. Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water or lemonade.
Brown Sugar Mustard Glaze
½ cup packed brown sugar
3 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon pineapple juice
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Blueberry Chipotle Glaze
1/3 cup blueberry preserves
2 tablespoons finely chopped chipotle chillies in adobo sauce
2 tablespoons packed dark brown sugar
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Cola Glaze
1 cup packed dark brown sugar
¾ cup cola carbonated beverage
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Pineapple Ginger Glaze
¾ cup packed brown sugar
½ cup pineapple juice
½ teaspoon ground ginger
In a small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Balsamic Brown Sugar Glaze
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
½ teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.
Pomegranate glaze
½ Pomegranate molasses
¼ Cup brown sugar
1 Tablespoon grated fresh ginger
1 Tablespoon finely chopped fresh mint
1 Fresh pomegranate
Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
12 Days of Christmas – Tips, Tricks and Timesavers!
13 December 2016
We’re starting day 1 of our 12 Days of Christmas with some yummy dessert ideas, with a few cheats thrown in to make it a little bit faster and stress free!
Santa Hat Brownies
Florentines Chocolate Brownie (013201L) $15.25
Green Valley Cream 2L (151629E) $8.88
Disposable Piping Bags (300132A) $23.75
Fresh Strawberries
Defrost brownie for 1 hour, cut rounds shapes with a cookie cutter (slightly larger than the strawberries), wash and cut the tops off strawberries, whip cream and spoon into piping bag.
Assemble hats with brownie round on the bottom, pipe cream on top of brownie and place strawberry on top, pipe a small dollop of cream on top of the strawberry. Arrange on a plate and keep refrigerated until serving.
No Alcohol Trifle
Ernest Adams Unfilled Sponge 700gm (090373K) $7.96
McKenzie Raspberry Jelly Crystals 2kg (014166B) $13.70
Foodfirst Mixed Frozen Berries 1kg (010299I) $7.81
Watties Tropical Fruit Salad A10 (010917A) $11.84
Foster Clarks 1L Vanilla Custard (014057K) $3.73
Green Valley Cream 2L (151629E) $8.88
Cadbury Flake Treatsize 12pk (210964K) $4.88
Cut sponge into batons, layer the bottom of a large glass bowl with sponge. Prepare jelly according to instructions, pour over sponge, add frozen or canned fruit, let set in refrigerator. Once set add custard, whip cream & spoon over custard. Sprinkle with flake pieces. Keep refrigerated until serving.
Pavlova
Cowells Large Dome Pavlova (011242D) $12.75
Green Valley Cream 2L (151629E) $8.88
Tasti Passionfruit Pulp 1.2kg (012999A) $11.54
Whip cream, spoon over top of pavlova, drizzle passionfruit pulp over cream. Keep refrigerated until serving.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
13 December 2016
We’re starting day 1 of our 12 Days of Christmas with some yummy dessert ideas, with a few cheats thrown in to make it a little bit faster and stress free!
Santa Hat Brownies
Florentines Chocolate Brownie (013201L) $15.25
Green Valley Cream 2L (151629E) $8.88
Disposable Piping Bags (300132A) $23.75
Fresh Strawberries
Defrost brownie for 1 hour, cut rounds shapes with a cookie cutter (slightly larger than the strawberries), wash and cut the tops off strawberries, whip cream and spoon into piping bag.
Assemble hats with brownie round on the bottom, pipe cream on top of brownie and place strawberry on top, pipe a small dollop of cream on top of the strawberry. Arrange on a plate and keep refrigerated until serving.
No Alcohol Trifle
Ernest Adams Unfilled Sponge 700gm (090373K) $7.96
McKenzie Raspberry Jelly Crystals 2kg (014166B) $13.70
Foodfirst Mixed Frozen Berries 1kg (010299I) $7.81
Watties Tropical Fruit Salad A10 (010917A) $11.84
Foster Clarks 1L Vanilla Custard (014057K) $3.73
Green Valley Cream 2L (151629E) $8.88
Cadbury Flake Treatsize 12pk (210964K) $4.88
Cut sponge into batons, layer the bottom of a large glass bowl with sponge. Prepare jelly according to instructions, pour over sponge, add frozen or canned fruit, let set in refrigerator. Once set add custard, whip cream & spoon over custard. Sprinkle with flake pieces. Keep refrigerated until serving.
Pavlova
Cowells Large Dome Pavlova (011242D) $12.75
Green Valley Cream 2L (151629E) $8.88
Tasti Passionfruit Pulp 1.2kg (012999A) $11.54
Whip cream, spoon over top of pavlova, drizzle passionfruit pulp over cream. Keep refrigerated until serving.
Please note pricing is GST exclusive, prices are valid at time of publishing and subject to change.
