Third Helpings 2.0

RECIPES - A THIRD HELPING


SERVES
Our 'Third Helping' recipes are all generous family sized servings of four to six people.
BBQ CARIBBEAN MARINATED CHICKEN
2 kgs chicken thighs
1 cup canola oil
1 cup brown sugar
4 tablespoons all spice
4 tablespoons soy sauce
4 tablespoons tomato paste 4 tablespoons crushed garlic 2 tablespoons crushed ginger 8 chillies
3/4 cup lemon juice 4 teaspoons salt
Mix all ingredients together in a blender and use to marinate chicken over night. This is a great recipe by Nadia Lim, full of flavour and super easy.
SALSA FOR BBQ CHICKEN
3 tomatoes - chopped
1/2 red onion - chopped finely
8 rings fresh pineapple - chopped 2 spring onions - thinly sliced
1/2 cup coriander - chopped
1 red capsicum - chopped
drizzle of lime juice
Mix all ingredients together and serve in a large bowl.


CHIMMICHURRI DRESSING FOR LAMB
2 cloves fresh garlic
2 tablespoons red wine vinegar 1/2 teaspoon salt
1/4 teaspoon chilli flakes
1 cup fresh mint
1 cup fresh parsley
1/4 cup olive oil
1/2 cup neutral oil
Place all ingredients in the blender and whiz!!
Tip: if making in advance, don’t add the herbs until day of serving
CAULIFLOWER RICE
3 cups cauliflower rice
1 1/2 teaspoons coconut or plain oil 1 teaspoon minced garlic
1 teaspoon minced ginger
1 onion or spring onion - chopped 1/2 cup vege stock
3 tablespoons lime or lemon juice
To make the rice, chop up the cauliflower roughly and add to your food processor. Pulse until it resembles the texture of rice.
Saute onions until soft, add garlic and ginger. Cook until fragrant. Add in the cauliflower and stock.
Cook and stir frequently until the rice is still crunchy to the bite and the liquid has evaporated - about 5 mins.
Season with salt and cracked pepper, add 3 tablespoons lime or lemon juice to taste. Set aside to cool.
Stir through what’s on hand: spring onions, chopped herbs, diced tomatoes, cucumber, apricots, pumpkin, sunflower and sesame seeds etc.


BROCCOLI, COURGETTE, BEAN AND ASPARAGUS SALAD
250 grams beans topped and tailed - blanched
2 bunches of asparagus cut into two - blanched
1 1/2 heads of broccoli, bite sized florets - blanched 2 large courgettes, thinly cut on an angle
4 tablespoons aioli
1 teaspoon crushed garlic
Saute courgettes generously with olive oil and 1 tsp oregano. Towards the end of cooking add 1 tsp crushed garlic.
Put aside to cool.
Gently toss all cooled ingredients together with 2 tbsp aioli. Sprinkle with black and white sesame seeds.
Drizzle with aioli and garnish with cherry tomatoes and/or fresh red capsicum.
KUMARA AND PINEAPPLE SALAD
4 kumara
3 carrots
1 tablespoon curry powder Salt
6 tablespoons oil
Cut kumera and carrots into large chunks and mix together on an oven tray. Roast at 180 degrees until soft and starting to colour. Toss a couple of times during cooking. Remove from oven and add:
2 red capsicum - diced
DRESSING:
1 tin crushed pineapple - including juice 2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
Mix together, then pour over kumara, carrot and capsicum. Serve garnished with chopped parsley.
Based on a recipe by Revive Cafe


NUTTY SLAW
1 cup cashews
1/4 cup sesame seeds
1/2 cup long threaded coconut
1 cabbage - mix of green and red - shredded 1/2 bunch spring onions
Handful of fresh coriander
Handful of fresh mint
DRESSING:
3 tablespoons sesame oil
3 tablespoons peanut oil
3 tablespoons rice wine vinegar
3 tablespoons sweet chilli sauce
3 teaspoons soy sauce
Salt and ground pepper to taste
Place cashews, sesame seed and coconut into a pan with a little oil on medium heat. Stir until slightly roasted and colour starts showing.
In a large bowl, mix together the cabbage, spring onion, coriander and mint, toss together.
Mix dressing in a jar, pour over salad and mix well. Sprinkle the toasted nuts and seeds over the top to serve. Based on a recipe by Ripe Delicatessen
TAHINI DRESSING
3/4 cup apple cider vinegar 1/2 cup tahini
1/2 cup maple syrup
750 mls canola oil
1 tablespoon salt
200 grams dijon mustard
Whiz in the blender then refrigerate. This can be made in advance and is great with a fresh green salad.


ORANGE AND QUINOA SALAD
2 cups mixed quinoa
1 cup dried figs
1/2 red onion - finely diced
Zest from the oranges (before peeling)
5 oranges - peeled and diced
100 g baby spinach or young silverbeet - sliced thinly Handful fresh mint - chopped
ORANGE GINGER DRESSING: 1 tablespoon crushed ginger 3/4 cup fresh orange juice
1 teaspoon honey
1 tablespoon olive oil Handful of fresh mint Salt to taste
To cook the quinoa, bring 4 cups of water to the boil in a covered pot. Add the 2 cups of quinoa, replace the lid and turn down to a simmer for 12 minutes or until the water has disappeared.
Turn the heat off and let sit for 5 minutes.
Put the figs into boiling water for about 5 minutes to soften. Drain them and cut into slices.
Put all dressing ingredients into a jar and shake well to combine. Toss together and serve garnished with fresh mint and sprinkle of parsley.
VARIATION:
Rice, tabouli, buckwheat
Different sweet fresh fruits, currants, cranberries, avocado, almonds


WHITE CHOCOLATE MOUSSE
125g Whittakers white chocolate 300ml cream
Place chocolate and 60ml cream in a bowl and microwave for 1 minute. Stir until chocolate is completely melted.
Using a mixer, beat the rest of the cream until soft peaks form. Place 1/2 the whipped cream into the cold chocolate mix and fold through.
Add remaining cream and fold again until mix is completely combined. Chill for a minimum of 2 hours before serving.
PRALINE TOPPING
1 cup crushed hazelnuts 1 cup caster sugar
1/4 cup water
Place sugar and water in a pan over medium heat and stir until sugar dissolves.
Increase heat and boil over high heat without stirring until mixture turns a golden brown colour.
Line oven tray with baking paper and place crushed hazelnuts on it. Pour hot toffee over nuts. Leave to set.
Break into chunks or whizz in food processor to desired consistency. This can be stored in an airtight container.
Tip: Some other great nut options are macadamias, pistachio's or almonds


BERRY COMPOTE
500 grams berries of your choice 1/4 cup brown sugar
1/2 teaspoon vanilla paste
1/2 cinnamon stick
1 tablespoon orange juice
Place all ingredients into a pot and heat until bubbling. Simmer until syrupy.
When the berry compote has cooled spoon a small amount into the bottom of six glasses. Spoon mousse over berries and top with nut praline. Serve garnished with sprigs of mint, edible flowers or shaved chocolate.
CHOCOLATE GINGER FLORENTINES
250 grams dates - chopped
2/3 cup sugar
250 grams butter
120 grams crystal ginger - chopped 3 cups cornflakes
3 cups toasted muesli 1/4 cup dark chocolate
Put first 4 ingredients into a pot and melt together until dates are soft. Add cornflakes and muesli and combine.
Press firmly into cup cake papers using a muffin tray if you have one then refrigerate. Carefully melt your chocolate in a microwave. then drizzle it on top to your hearts delight.
Tip: Use medium power when melting chocolate and ensure to stop and stir every 20 seconds. This prevents the chocolate from burning


SUZY'S PINWHEEL BREAD
1 tablespoon yeast 1 tablespoon sugar 1/2 cup warm water
2 1/2 cups flour 1 teaspoon salt
Mix together top 3 ingredients, leave in warm place until it activates - about 10 mins.
Combine yeast mix with flour and salt. Mix with dough hook for 2 minutes then leave in warm place again for about 15 minutes. Roll out thinly, place savoury ingredients evenly on top. Roll as tight as possible to form a log. Cut into 4 cm lengths and place upright, forming a circle on a lined tray. Ensure pinwheels are touching. Cook for 15-20 minutes.
Filling ideas: cheese, relish, cream cheese, capsicum, tomato, herb, spring onion, onion, ham, spinach, rocket, pineapple
ROSE'S CHEESE PUFFS
2 cups flour
4 teaspoons baking powder 2 cups grated cheese
Salt and pepper to taste
3 large eggs
1/2 cup milk (approx)
Put dries into a bowl and mix together.
Add any extras you like - spring onion, capsicum, tomato, ham, bacon, corn, rocket, caramelised onion, parmesan etc
Whisk eggs, add milk then add to the dries.
Gently mix, adding more milk if needed to make a stiff but spoon drop consistency
Put into muffin pans or papers and sprinkle cheese on top.
Bake in moderate oven until puffy and golden - about 15 minutes.


PEACH AND ALMOND CAKE GF/DF
825 grams tinned peaches - chopped up, without juice 150 grams sliced almonds
1 cup gluten free flour
2 teaspoons baking powder
1 cup brown sugar
50 grams margarine
2 tablespoons golden syrup 2 eggs
Put first 5 ingredients into a bowl.
Melt margarine and golden syrup. When cool, add 2 eggs and whisk together.
Combine wets and dries together.
Pour into a 24cm greased and lined cake tin.
Cook for 30-40 minutes until skewer comes out clean.
Tip: Pears and other stone fruit can be used instead of peaches if preferred.
WHIPPED GREEK YOGHURT
1 cup greek yoghurt
1/2 cup cream, or 1 tin coconut cream 2 tablespoons maple syrup
Whip the cream and maple syrup until stiff.
Fold through the greek yoghurt.
Serve with drizzled maple syrup on top, garnish with edible flowers.
Tip: this goes well with the Spicy Apple Shortcake or the Lighthouse Lemon Cake. These recipes can be found in the Tora Coastal Walk recipe book.


Bake in moderate oven until puffy and golden - about 15 minutes.
CARROT CAKE WITH CREAM CHEESE ICING
1 1/3 cups white flour
1 1/3 cups wholemeal flour 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons mixed spice
2 1/2 cups raw sugar
1 1/3 cups canola or soy oil 6 eggs
4 carrots grated
1 cup sultanas
Mix all ingredients together in a large bowl.
Grease a 24cm cake tin with cooking spray, line the tin with foil and spray again. Ensure no holes in the foil.
Pour mixture into the tin.
Bake at 165 deg until cooked - about 1 1/2 hours.
Wait until cooled to ice.
CREAM CHEESE ICING
400 grams cream cheese - room temperature 1/2 cup icing sugar - sifted
1 teaspoon lemon juice
Whip these together with a mixer for a couple of minutes until light and smooth.
Tip: Walnuts, pumpkin seeds, cranberries and dried apricots make a great garnish on top.