Miranda Westfield Cooking Demo + Recipes!

Miranda Westfield Cooking Demo + Recipes!

Today we were at Miranda Westfield doing a super fun cooking demo! It was sort of Asian inspired, with succulent duck, coriander and for a pop of summer – watermelon! A lot of people were asking for the recipes, so if you were one of them, please see below (you might even spot yourself in one of our photos)! Duck and Watermelon salad: Ingredients: 2 duck breasts ¼ cup coriander ¼ cup mint 100g watermelon 1 large red chilli 2 eshallots 1 tbs crushed peanuts   Method: Slice duck into small pieces. In a large bowl mix lychees, mint and coriander leaves Slice watermelon into small pieces, slice eschallots and julienne red chilli. Mix all ingredients together. Dressing: 4 green chillies 1 knob ginger 2 eshallots 2 cloves of garlic 20ml fish sauce 3 coriander roots 50g palm sugar pinch white pepper Juice of 8 limes. Method: In a mortar and pestle pound chilli, garlic, ginger, eschallots and coriander root until a fine paste has formed. Add palm sugar and pound until sugar has dissolved. Add lime juice. Season with fish sauce, added small amounts and tasting until desired balance is achieved. This is a lovely summery salad, and it went down such a treat today! Prawn and Chorizo Skewers with Chimchurri Ingredients. Peeled & deveined green prawns 2 chorizos small bunch parsley, roughly chopped ½ tsp oregano, fresh or dried 2 garlic cloves 1 shallot, chopped ½ tsp chilli flakes 2½ tbsp olive oil juice ½ lemon 2 tsp red wine vinegar   Method.: Thread prawns and chorizo onto skewers, alternating down the stick. Slowly add oil, whisking vigorously...
Portable Food Series – Banana and Carrot Muffins

Portable Food Series – Banana and Carrot Muffins

With school holidays coming up, now is the time to add easy and healthy recipes to your arsenal. Make them look even more appetising with fun shapes and moulds like we did! The good thing about these muffins is a) kids eating veggies (obvious yay) and b) you can switch up the veggie – for example, peel the skin of a zucchini off instead, and the kids won’t complain about the “green bits” and c) no added sugar. Win win! Ingredients: 2 cups almond meal 2 tsp baking soda ½ tsp salt 2 tsp ground cinnamon ½ cup shredded coconut* 120g unsalted butter 3 eggs 3 bananas 2 tbs honey 1 tsp apple cider vinegar 1 cup pitted dates** 2 medium carrots, grated ½ cup walnuts   Method: Preheat oven to 160C In a large bowl combine almond meal, baking soda, cinnamon, coconut and stir through Using an electric mixer, cream butter and add eggs one at a time. Add banana, honey, cider and vinegar and blend to a smooth consistency. Add wet mix to dry mix and stir well. Fold dates, carrots and chopped walnuts through last. Spoon evenly into prepared muffin tin. Fill to almost the top as they won’t rise that much. Bake for 30-40 minutes. Cool for five minutes in tin before transferring to a wire rack to cool completely.   *Try to find organic shredded coconut from your health food store as most shredded coconut from the supermarket has a high added sugar component. ** Just a tip – soak the dates in a bowl of hot water for 15 minutes. Drain them, then add to...
Halloween recipe – cake pops!

Halloween recipe – cake pops!

A few years ago cake pops really came into their own. Easy, delicious, creative and probably best of all, you can control (sort of) how many you have, they’re the perfect little treat particularly for kids (or big kids’) parties! With Halloween coming up, it’s time to start thinking about what to make, so I thought I’d share one of our favourite recipes. It’s a basic chocolate one, but it’s really versatile. When you make them, make sure you hashtag #recipebyhospitalityest so we can see! You will need lollipop sticks and a piece of polystyrene for this recipe Ingredients: 8 cups chocolate cake crumbs (Coles choc chip muffins work well) 3 cups desiccated coconut 1 cup condensed milk ⅓ cup vegetable oil ⅓ cup water 250g mini white choc chips Chocolate sprinkles (or hundreds and thousands)   Method: Place chocolate cake crumbs into a large mixing bowl with coconut and 200g of the choc chips. Stir through with a wooden spoon. Add condensed milk, water and oil and continue stirring until well combined. Cover with glad wrap and place in the fridge for half an hour to cool. Melt the remaining white chocolate in a bowl – this will be used to dip the end of the lollipop stick in to make the cake pops stay on the stick. Use tablespoons of the mixture and roll into balls. Roll in chocolate sprinkles to coat. Dip the end of one lollipop stick into the melted chocolate and then push it into the middle of the ball. Push stick into polystyrene and place back in the fridge to set – about...
Fennel, Radicchio & Pear Salad

Fennel, Radicchio & Pear Salad

Hello Spring! I can’t believe it’s September already! How is it only 16 weeks until Christmas? Time to start thinking about what to cook, who’s coming and what they’ll be bringing to a Christmas feast. Luckily I have a recipe to share today that no one will be able to complain about – it’s a nice light salad. It’s super quick and easy, and it’s also really healthy. In my opinion, it’d go nicely with a scrumptious roast pork dish. Ingredients (salad) 2 heads of radicchio ½ bulb fennel, thinly sliced 1 Corella pear 100g Persian feta 1 eshallot, thinly sliced 1 tbs toasted pine nuts Handful of rocket   Ingredients (dressing) 20ml balsamic vinegar 80ml olive oil 1 clove garlic 1 tsp mustard (grain or Dijon) salt and pepper   Method: Thinly slice fennel and pears and soak in water with lemon juice till needed. This prevents it from oxidising. Cut radicchio in quarters, remove core and shred finely. Allow fennel and pears to drain all water off before serving. Excess water will dilute flavour of the dressing. Combine salad ingredients in serving bowl. To make dressing, place all ingredients in an airtight container and shake hard. Dress salad immediately before serving....
Super Easy Aioli

Super Easy Aioli

I’m pretty sure Aioli goes with everything. Hot chips, fish, salad, salmon, pasta… it’s definitely a versatile addition! This is our go-to recipe for our super popular Aioli – use generously.   Ingredients 2 egg yolks 1 tbs white wine vinegar pinch salt 1 cup vegetable oil tsp dijon mustard 1 clove of garlic, roasted   Method. Mix egg yolks, vinegar and mustard together in a large bowl. Slowly add oil, while whisking (if you pour it too fast the mixture will split and you’ll have to start again). Once a nice thick consistency is achieved season with salt and crushed roasted garlic....
Choc Orange Truffles

Choc Orange Truffles

When I was a kid, I used to buy my dad a Terry’s Chocolate Orange treat. I actually don’t know if he liked it, or if maybe I liked it and used him so I could buy one, but regardless it’s always given me fond memories of him. So, as Father’s Day is coming up in two weeks, I’d suggest making these for your dad, pop, grandad, old man etc, because I think he’ll really like it (kids, maybe get your mum to help you with these!)   Ingredients: 1 orange 1 tbs caster sugar 1 tbs water 200g milk chocolate, chopped 2 tbs thickened cream 1 tbs Cointreau ¼ tsp orange rind, finely grated 200g dark chocolate melts   Method: Slice orange rind into thin pieces and place into a small saucepan with sugar and water over low heat until the sugar has dissolved. Increase the heat to medium until the mixture boils and cook, stirring occasionally for about 2-3 minutes. Transfer the rind to a baking tray lined with greaseproof paper. Heat a saucepan half filled with water over medium heat. In a heatproof bowl place milk chocolate, cream, Cointreau and grated orange rind. Place bowl over the saucepan making sure it does not touch the water. Stir until the mixture has a smooth consistency. Cover with plastic wrap and place in the fridge for about an hour. Line another tray with non-stick baking paper, spoon equal sized portions of the chilled chocolate mix, roll with your hands to even balls and place on the tray. Return to the fridge for another 30 minutes or so. Finally...