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Christmas Entertaining Recipe 0

Cucumber Rolls with Feta

INGREDIENTS
  • 2 Lebanese cucumbers
  • 180g full cream fetta or persian feta (see Note), strained, oil reserved
  • 1 1/2 tablespoons toasted pine nuts
  • 6 pitted kalamata olives, roughly chopped
  • 1 tablespoon roughly chopped dill or mint
  • 1 1/2 tablespoons Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 long red chilli, deseeded, finely chopped
  • Mixed salad leaves to serve
METHOD
Using a vegetable peeler or mandoline, thinly slice the cucumbers lengthways into 2mm-thick slices. Place cucumber strips on a paper-towel-lined plate, then set aside while you prepare the filling.
In a bowl, mash the feta using a fork. Add pine nuts, olives, dill, yoghurt and lemon juice. Mash with a fork to combine.
Spoon 1-2 teaspoons of mixture at one end of each strip of cucumber and roll up.
Divide cucumber rolls and mixed salad leaves among serving plates. Serve scattered with chopped chilli and drizzled with the reserved oil from the feta.



Blackened Shrimp Avocado Cucumber Bites

Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce!
SHRIMP AND CUCUMBER BITES

AVOCADO SAUCE:
  • 1 avocado, mashed
  • 1 green onion, thinly sliced or chopped
  • 2 tablespoons cilantro and/or parsley, chopped
  • 1 tablespoon lemon juice
  • salt and cayenne to taste
METHOD
FOR THE SHRIMP AND CUCUMBER BITES:
  • Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  • Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
FOR THE AVOCADO SAUCE:
  • Mix everything and enjoy!
Option: Use your favourite guacamole instead of this avocado sauce.

 

 

Chicken Sandwiches

INGREDIENTS
  • 1 Loaf of sliced white bread
  • 2 x double chicken breasts skin off
  • Celery
  • Brown onion
  • Spring onion
  • Whole egg mayonnaise
 
METHOD
Poach chicken breasts in water with 2 sticks celery, 1/2 brown onion, add celery tops after it comes to the boil is good to add for flavour.  Check 12 mins if cooked
Cool chicken
Cut up in to small dice cubes
Finely chop 2 sticks celery spring options to taste
Mix chicken, celery, spring onion together with approx 1/3 jar of whole egg mayonnaise
Add plenty of salt & pepper as the flavour of the chicken mix is diminished when put in to the bread
Optional add chopped walnuts, parsley or mint
 

Baked Zucchini Balls

Served with tzatziki & Fresh lime
INGREDIENTS
  • 2 cups zucchini, grated and squeezed
  • 1/4 cup of feta, crumbled
  • 1 splash ouzo (optional)
  • 1 clove garlic, chopped
  • 2 green onions, sliced
  • 1 handful herbs (such as mint, dill and parsley), chopped
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • ~1/2 cup flour (I used whole wheat)
  • breadcrumbs (I use whole wheat)
  • oil for frying
METHOD
Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.
Form the mixture into balls and dust in flour.
Fry in oil until golden brown and set aside to cool.

     

    Polenta crumbed halloumi chips

    • Polenta crumbed haloumi chips
    • 1.4 cup plain all purpose flour
    • 2 eggs lightly beaten
    • 1 1/2 cups panko ( japanese) breadcrumbs
    • 1/2 cup instant polenta
    • 1/4 teaspoon dried chilli flakes
    • 2 tablespoons rosemary leaves finely chopped
    • 350g haloumi cut in to 1cm thick chips
    • Store bought Aioli to serve
     
    METHOD
    Preheat oven to 240c
    Place the flour on a plate and the eggs in a medium bowl. Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix tot combine
    Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat. Place on a large oven tray lined with non-stick backing paper and cook or 10 - 12 mins or until golden brown and crisp.
     

    Sesame Beef wraps

    • 1 tsp vegetable oil
    • 175g beef, cut into thin strips
    • 1 red pepper, deseeded and thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2cm piece fresh root ginger, thinly sliced and cut into matchsticks
    • 1 tbsp sesame seed
    • 2 tbsp soy sauce
    • 2 Baby Gem lettuces
    • 1 tsp sesame oil
    Method
    Heat oil in a large frying pan. When the pan is really hot, tip in the beef and pepper, then cook for a few mins until lightly browned and the beef is cooked through. Tip in the garlic, ginger and sesame seeds, then cook for 1-2 mins more, stirring often until they start to turn golden.
    Pour over the soy sauce and 2 tbsp water, let it bubble down a bit until it starts to look syrupy, then drizzle with the sesame oil. Separate the leaves from the lettuces and arrange on a plate. Spoon a little of the beef mixture into each leaf, drizzle with pan juices and serve warm.
    • Nina Beale