Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.
Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill.
Puree all dressing ingredients, except olive oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.
If desired, marinate any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)
On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.
Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing.
Enjoy!
Boil the beetroot, carrot and potatoes in separate pots and cook until tender but not mushy. Cool completely. You can do this step a day ahead of time. Gently mix with the onion and apple in a bowl.
Whisk the sour cream, pickle juice, Red Apple Balsamic, and Miller's Blend EVOO together and dress the vegetables in this. The cream will turn pink. Season with salt and pepper and serve.
Reserve 1/4 cup (35g) flour and place the remaining flour in a bowl. Add 1/4 cup (60ml) boiling water and stir to combine. Gradually add another 1/2 cup (125ml) boiling water, stirring until a dough just begins to form. Add 1/4 cup (60ml) cold water and the oil and stir to combine.
Transfer dough to an electric mixer fitted with a dough hook and knead for 5-6 minutes until smooth and elastic, adding the remaining flour if the dough is too sticky. Enclose in plastic wrap and set aside to rest for 30 minutes.
For the filling, combine all ingredients in a bowl and season well. Set aside.
Divide the dough into 4 equal pieces and roll each piece into a log about 3cm in width. Cut the dough into pieces about the size of a golf ball.
On a lightly floured surface, roll the balls out until 2mm thick and cut out 10cm circles. Top a dough round with 1 tablespoon filling, and bring the edges together to form a dumpling, pinching the tops to seal. Repeat with remaining dough and filling, keeping the filled dumplings covered with a damp tea towel while you make the rest.
Arrange cabbage leaves in a steamer. In batches, arrange the dumplings in the steamer and steam for 8-10 minutes until cooked through.
Combine the Traditionale Balsamic vinegar and ginger in a small bowl and serve with the dumplings and sliced chilli.
Preheat oven to 300 degrees. Heat the Olive oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.
Add Bourbon Balsamic, chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.
To make the marinade, process the garlic, ginger, salt, red pepper strips, elderberry balsamic and cashews in a food processor until a paste forms. Place chicken in a large glass or ceramic bowl. Add the marinade and turn to coat. Cover and place in the fridge for 1 hour to marinate.
Heat the olive oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 mins or until soft. Add the cumin, ground coriander and garam masala and cook, stirring for 2 mins or until fragrant. Add the chicken to the pan and cook, stirring, for 5 mins or until caramelized. Add passata, cream and sugar and bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until chicken is cooked through. Add the remaining butter and stir to combine. Season with salt to taste.
Remove pan from heat. Add the yoghurt and stir to combine. Divide butter chicken among serving plates. Top with coriander leaves and serve with steamed basmati rice and naan.
Enjoy!
Place the cucumber and 1 teaspoon salt in a bowl. Add cold water to cover. Set aside for 20 minutes or until the cucumber softens slightly. Rinse and drain.
Combine the spinach, 2 teaspoons sesame oil, 1 teaspoon sesame seeds and 1 teaspoon of remaining salt in a bowl. Combine the bean sprouts and remaining sesame oil, sesame seeds and salt in a bowl.
Cook the rice following packet directions. Cover to keep warm.
Meanwhile, heat half the Olive oil in a frying pan over medium heat. Cook the carrot, stirring, for 2-3 minutes or until just tender. Use a slotted spoon to transfer to a bowl. Add the mince to the pan. Cook, stirring to break up any lumps, for 10 minutes or until browned. Transfer to a bowl and cover with foil to keep warm. Wipe the pan clean with paper towel.
Heat remaining Olive oil in the pan over medium heat. Crack the eggs into the pan and cook for 3 minutes or until cooked to your liking.
Divide the rice among serving bowls and arrange the mince and vegetables on top. Top with eggs drizzle Sriracha Mango Balsamic over Bibimbap. Serve with chilli sauce and miso soup.
Enjoy!
Process the onion, garlic and coriander in a small food processor until finely chopped. Transfer to a bowl. Add the mashed chickpeas, beetroot, tahini and 2 teaspoons of cumin. Season well. Mix to combine. Roll 1-tablespoons portions of the falafel mixture into small balls and place on a tray. Chill for 15 mins.
Meanwhile, to make the parsley salad, place the parsley, tomato, shallot and oil in a bowl. Season well and toss to combine.
Combine the yoghurt, lemon juice, ground coriander and remaining cumin in a bowl.
Heat 1 tablespoon Extra Virgin Olive oil in a large frying pan over high heat. Cook the pita, 1 at a time, for 1-2 mins each side or until golden, then transfer to a plate lined with paper towel. Heat remaining oil in the pan over medium heat. Cook the falafel, turning, for 4-5 mins or until browned all over.
Serve the falafel with the pita, yoghurt sauce and parsley salad. Drizzle Cucumber White Balsamic over pita and falafel. Add hummus as well for a even better meal!
Enjoy!
Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.
Heat the oil in a 13 inch (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.
Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.
Add stock mixture to pan and white balsamic vinegar, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.
Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.
Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.
Enjoy!