Ingredient 37 - Beer

Beer is one of the most widely consumed beverages across the world with the average human being drinking 13,248 beers in their lifetime.

Beer in culinary dishes dates back centuries to mid-1500s to Europe, in particular Germany and England. Today it is most famously recognized for beer battered fish and chips, or even the odd creation the Beer-can Chicken.

Beer has been described as adding a whole new dimension of flavor to a recipe, with it flavoring food by either the bitterness from the hops, sweetness from the malt and yeasty bite from its creation via fermentation process.

Here it adds a lovely twist to a prawn pizza. Any male should be salivating right now!

Beer marinated Prawn Pizza

Pizza base

Makes 1 thick base or 2 thin

1 satchet dried yeast

1 tsp caster sugar

¾ cup lukewarm water

1 ½ cup plain white flour

pinch salt

• Place the lukewarm water in a small bowl and sprinkle the yeast and sugar on top. Let it stand for 20 minutes or until top is looking ‘frothy’.
• Prepare the bench top for kneading by wiping it down, sprinkling it with plain flour and having 1 cup of flour on standby.
• Combine flour and salt in a mixing bowl. Make a well in the center and pour the yeast mixture in. Firstly use a fork to combine the ingredients, then use your hands so it comes together well.
• Turn onto the floured bench and use as much flour as necessary to bring into a firm ball.
• Begin the kneading process – this should take around 20 minutes in total. Take the ball of dough, place your heel in the centre and then push your heel away from you. Turn the dough 45 degrees and then repeat the ‘pushing the heel away’ process. Once a complete circle has been done, fold the dough over and repeat the process again. You may find that more flour needs to be added as you knead if you find the dough too sticky.
• Once satisfied with the kneading, form the dough into a ball, place it in a clean bowl and cover with glad wrap. Let it rest for 2 hours or until doubled in size.
• Take the dough out of the bowl and knead for a further 5 minutes, adding more flour if necessary. Divide dough into 2 portions and place one aside.
• Roll the ball out forming a warped ‘authentic’ pizza base.

Topping - for 1 pizza

16 medium green prawns

¼ cup light beer – my pick Coopers Clear

2 red capsicums

1 long red chilli

2 tbsp tomato paste

grated cheese – approx. 1 cup

¾ cup raw cashews

• Finely chop the chilli, trim the heads and tails off the prawns and devein them gently. Place beer, chilli and prawns in a bowl and season well with salt and pepper. Marinate in the fridge for 45min.
• Preheat fan forced grill. Slice the capsicums in half and remove the stem and seeds. Place on a baking tray and grill until the skin is charred and blistered.
• Place capsicums in a plastic bag, seal, and leave to cool for 15 minutes. Peel the skins off the capsicum and discard; the skins should literally fall off gently by this stage.
• Chop the capsicum finely into small pieces as possible and place in a bowl. Roughly chop ½ cup cashew nuts and mix in well with the capsicum. Alternately use a blender and pulse the mixture until a rough paste forms.
• Preheat fan-forced oven to 200°.
• Heat the garlic and olive oil in a frypan over medium heat, then cook the prawns for approx. 1min or until coloured and tails are curled. The prawns just need to be seared, as they will cook completely in the oven.
• Prepare the pizza by spreading the tomato paste over the base. Sprinkle with as much grated cheese as desired. Spread the capsicum mixture across the cheese, arrange the prawns on top and sprinkle with remaining cashew nuts.
• Cook the pizza in oven for 15min or until deliciously browned and bases crispy.

Ingredient 36 - Pickled Lime

Pickled lime is a staple Indian ingredient renowned for its sharp and concentrated flavour.

It can be prepared in the kitchen, with limes requiring an overnight soak in salt to extract their bitterness. It can also be more simply purchased at the supermarket!

Here pickled lime takes a twist on its usual use, being partnered with mango and yoghurt to accompany a deliciously healthy Indian dinner.

Enjoy!

Pan-fried fish on Lentils and Corn with Pickled lime relish

Serves 4

4 small fillets firm white fish

3 cobs corn

2 cups red lentils

1 cup chicken stock

3 cups water – approximately

2 tsp minced ginger

2 tbsp sweet paprika

Pickled lime relish

1/2 cup natural yoghurt

2 tbsp pickled lime

2 tbsp chopped mint

1 mango cheek

• Bring to boil water and chicken stock in large saucepan. Add the lentils and cook for 10-15 min until still firm but just tender. Drain well and rinse under cold water.
• Remove corn kernels off cobs.
• Heat olive oil in deep pan. Add ginger and sauté until fragrant. Add the corn kernels and continue to sauté until kernels are bright yellow.
• Add the lentils and paprika and continue to sauté for few minutes.
• Heat pan over medium-high heat. Fry fish for 3-5min on each side until golden. Place on tray and cook for further 10min in oven until just cooked.
• To make the relish, roughly chop the pickled lime and mint. Take the mango cheek and with a sharp knife slice grid lines into mango then scoop the flesh out with a spoon. Mix the mango, yoghurt, pickled lime and mint together in a bowl. Keep in fridge until ready for serving.
• To serve spoon lentils and corn on a plate, top with fillet of fish and spoon over some relish.

Ingredient 35 - Kangaroo

Kangaroo is the renowned marsupial icon of Australia, which was first legalized for human consumption in the country in 1980 in South Australia. The kangaroo meat industry now exports to 55 countries, with meat only originating from free-range animals only.

Kangaroo meat popularity has soared recently, due to its ‘lean red meat’ appeal. Statistics today state approximately 15% of Australians will eat kangaroo meat at least four times a year.

The meat is extremely low in fat, with levels typically between 1-2%, and contains very high levels of protein and iron. Thus great care must be taken when cooking kangaroo due to its susceptibility to be overcooked and become dry and tasteless. Ideally the meat should be marinated for at least 20minutes prior to cooking and be served medium-rare

If not ‘game’ enough, any meat would suffice for this delicious salad!

Kangaroo Summer Salad with Honey Mustard Dressing

Serves 4

4 kangaroo fillets

4 sprigs mint

1 tsp minced garlic

2 tbsp olive oil

½ butternut pumpkin

3 large beetroot

1 tin cooked chickpeas

150g reduced fat feta cheese

small handful baby spinach

4 sprigs mint

Dressing:

1 tbsp chopped mint

1 tbsp wholegrain mustard

1 tbsp honey

½ tsp minced garlic

2 tbsp good quality light olive oil

salt, pepper

• Preheat oven to 175°.
• Remove skins of beetroot and pumpkin. Chop vegetables into small cubes – about 2x2cm. Place on baking tray and drizzle with olive oil. Roast in oven for 30min or until just tender.
• Remove mint leaves off the sprigs. Place kangaroo fillets in shallow dish and using your hands rub them well in the mint leaves, olive oil and garlic. Season with salt and pepper and place the dish in the fridge for 30min to marinate.
• Heat a frypan over medium-high heat, or alternately a barbeque. Panfry the fillets 3min each side, sealing each side, until medium rare. Let the fillets rest for 10min before slicing thinly.
• Rinse and drain the chickpeas well. Stir the chickpeas through the roasted vegetables, coating them well with olive oil and roasting juices.
• Finely slice the baby spinach leaves and mint leaves.
• To make the dressing place dressing ingredients in small bowl, whisk together until combined and then heat for 30sec in microwave until dressing is warm and bubbling.
• To arrange the salad mix gently together the roasted vegetables and leaves, layer with sliced kangaroo fillet and crumb the feta on top. Drizzle with dressing and gently toss to combine.

Ingredient 34 - Wasabi Peas

Wasabi also known as Japanese horseradish comes from the food family that includes cabbage, horseradish and mustard.

Wasabi can be eaten in its root of leaf form or more commonly as a paste. It is not for the naïve chilli patient, with its pungent flavour activating the nasal passages more so than the tongue. One is advised to enjoy it “at a leisurely pace, preferably accompanied by a favourite cold beverage.”

Wasabi peas are roasted dried peas that have been coated in a spicy wasabi coating. Here they prove to be more than just a snack food, providing a great variation to the boring crumbed chicken.

Enjoy!

Wasabi Pea and Macadamia Crusted Chicken on Soba Noodle Salad

Serves 6

2 x 100g packet Wasabi Peas

130g macadamia nuts

½ cup panko breadcrumbs

3 eggs

½ cup skim milk

5 chicken breasts

1 packet Hakubaku soba noodles (270g)

2 avocado

bunch of coriander

6 shallots

Dressing:

1 tbsp wasabi paste

3 tbsp soy sauce

1 tbsp rice wine vinegar

• Preheat oven to 170°.
• Place wasabi peas, macadamias and breadcrumbs in blender and blend until roughly chopped. Spread the mixture out across a shallow dish.
• Whisk eggs and milk in a mixing bowl.
• Take a chicken breast and ‘dunk’ it in the egg mixture and then coat well with the crumbs mixture, ensuring all the breast is covered and place on a baking tray. Repeat for the remaining breasts.
• Bake the chicken in preheated oven for 50min.  Let them rest for 10min before slicing carefully into thick strips.
• Cook the soba noodles according to the packet instructions, being wary that soggy soba noodles are not nice! Once cooled and drained place noodles in large salad bowl.
• Slice the shallots thinly in white section and thicker in green, and roughly chop the coriander. Remove skins and seeds of avocado and then thinly slice the avocado.
• Place salad ingredients on top of soba noodles, drizzle with dressing, and gently toss together. Serve with chopped green chilli if desired and extra dressing.

Ingredient 33 - Maple Syrup

Maple syrup is as North Americans might describe, as one of the many wonders of the world.

It is obtained via ‘tapping’ or drilling sugar maple trees, releasing a clear tasteless sap which is then boiled down to a sugary sweet syrup. A single tree can produce 30-50L of sap a year, yet when boiled down only produces 1L of syrup.

Maple syrup although part of the naughty sweet food group, contains fewer calories than honey as well as being a good source of zinc and magnesium.

The secret is in the quality of the syrup – ‘maple syrup’ is made entirely of maple sap, so be wary of the cheaper artificial imitations out there as they won’t taste nearly as good!

An indulgent dessert perfect to fix any rugby loss blues.

Chocolate Meringue with Banana, Maple Syrup and Hazelnut Topping

6 egg whites

1 ¼ cup caster sugar

2 tsp cornflour

2 tsp white vinegar

1 tbsp cocoa

2 tbsp hot water

3 bananas

250mL good quality maple syrup

3 tbsp thin light cream

¾ cup hazelnuts

30g 85% dark chocolate

• Preheat oven to 170°.
• Lay the hazelnuts on a tray and roast for 5min. Remove from heat, slightly cool the nuts and then rub them in a clean tea-towel until the skins slide off. Discard skins and roughly chop the nuts in half.
• Reduce the oven to 130°.
• Using electric beaters beat the egg whites until stiff. Gradually add the caster sugar 1 spoonful at a time, beating well after each addition. Place a little bit of mixture between two fingers and rub together; if you feel a gritty consistency then mixture must be beaten some more.
• Place the cocoa and hot water in a small mug and stir until it forms a smooth paste.
• Add the cocoa mixture, cornflour and vinegar to the egg white mixture and beat until well combined.
• Spoon the meringue mixture on a paper lined baking tray, forming a rectangular shape, and smooth the top with a spoon.
• Bake the meringue slowly in the oven for 1hr 20min or until the top is firm and cracked. Cool on tray.
• Peel and slice the bananas in half lengthways and then half again. Sprinkle with a little bit of lemon juice to avoid browning.
• Pour the maple syrup and cream in a deep fry pan and place the bananas gently flat side down in the liquid. Bring the mixture to a simmer over medium-low heat and then simmer for further 20min. Add the roasted chopped hazelnuts.
• To melt the chocolate, pour some boiling water in a large bowl and place another bowl on top so it seals over the other completely. Place the chocolate in the top bowl and stir continuously until melted.
• Once meringue is cool layer the banana mixture on top, leaving an inch border around the edges, drizzle with melted dark chocolate and serve with icecream.

Ingredient 32 - Brussels Sprouts

Brussels sprouts are the quaint and often ridiculed vegetable that forms part of the cabbage family. They are leafy little green gems, resembling mini cabbages originating from the area that is now known as Belgium.

They are one of the healthiest vegetables, rich in Vitamin C and E, folate and iron. One of the biggest mistakes made when cooking with Brussels sprouts is that they are often overcooked; leaving a very bad tainted flavour.

Cooked to perfection Brussels sprouts should be tender with a slight bite, and bright green in colour. That way I will guarantee you will fall in love with them!

Warm Brussels Sprouts and Pink Lady Apple Salad

Serves 4 as side salad

20 Brussels sprouts

½ tsp minced garlic

2 tbsp olive oil

2 Pink Lady apples

½ lime

cold water

100g feta cheese

¼ cup pine nuts

3tbsp good quality Balsamic Vinegar

• Preheat oven to 180. Toast pine nuts for 4-5min on baking tray until golden; be wary you don’t overcook and burn them.
• Quarter the apples and then slice further into small chunks. Place the apple in a small bowl, sprinkle over the juice of ½ lemon and then cover generously with cold water. Place in the fridge for 20min.
• Trim the Brussels sprouts by chopping off the stalk end, then slicing them in half lengthways.
• Heat the garlic and olive oil in a frypan over medium-low heat. Add the Brussels sprouts and sauté gently for 10min. Add the apple and sauté for further 4min or until the sprouts are lovely and tender.
• To arrange place the salad ingredients on a large serving platter, stir through the basil, sprinkle with feta cheese and drizzle with balsamic vinegar. Serve immediately.

Ingredient 31 - Wonton Wrappers

Wonton wrappers could be described as the Chinese version of pasta.

The wrappers themselves are made of flour, egg and water. Traditionally they are filled with a meat mixture, steamed or deep fried and served up as pocket sized little dumplings.

Today however the wrappers are become particularly versatile – used as savoury quiche bases, fried to form dipping crackers, steamed and served in soups, and turned into chocolate and almond dumplings.

Here the wonton wrappers take a twist on the traditional ravioli.

Naughty but delicious!

Pumpkin Ravioli with Balsamic Butter and Walnuts

Serves 3

Pumpkin – approx. 300g piece

⅛ cup freshly grated Parmesan cheese

½ cup Ricotta cheese

1 packet frozen Wonton Wrappers (square, 40)

3tsp good quality balsamic vinegar

6 tbsp butter

⅓ cup chopped walnuts

• Preheat oven to 180.
• Remove wonton wrappers from freezer and bring to room temperature.
• Slice skin off pumpkin and chop into small chunks. Place pumpkin on a baking tray, drizzle generously with olive oil and roast for 30min or until soft.
• Mash the pumpkin until smooth in a mixing bowl. Add the ricotta and parmesan cheese and mix well.
• Remove wonton wrappers from packet. Trim them into small squares with a sharp knife – approx. 4x4cm.
• To make the ravioli place a wonton square on the chopping board, spoon 1 good teaspoon of pumpkin mixture into the middle of the square, wet your finger with water and trace the square border, place a piece of wonton wrapper on top and then gently push down, allowing the wrappers to stick together. Make sure you squeeze out any excess air whilst doing this. Then gently press the fork tongs on the edges of the ravioli creating the serrated ‘fancy look’. Repeat with remaining mixture.
• Bring a large saucepan of salted water to the boil. Gently spoon around 4 ravioli into the boiling water and cook for about 3min or until edges curl up and the ravioli float to the top. Remove and drain. Repeat with remaining ravioli.
• Be careful not to overcook the ravioli as this causes the wonton wrappers increase greatly in size, become very floppy, and you will also lose the serrated fancy edge.
• Heat a fry pan over medium-low heat. Place the butter and walnuts in the pan and simmer for about 2min until bubbling, add the balsamic and simmer for a further 2min.
• Arrange the ravioli on plates, spoon over the balsamic butter mixture and nuts and serve immediately.