Blueberry Swirl Ice Cream

1

Blueberry Swirl Ice Cream :

Ingredients

Equipment

  • You will need an electric mixer and a food processor for this recipe.

Ingredients

  • 3 cups (750ml) Coles Brand Australian Thickened Cream
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla bean paste
  • 8 Coles Brand Australian Free Range Egg yolks
  • 1 cup (220g) caster sugar
  • 1 cup (150g) fresh blueberries
  • ¼ cup (55g) caster sugar, extra
  • Waffle cones, to serve

Method

  • Step 1 – Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer.
  • Step 2 – Use an electric mixer to beat egg yolks and sugar until thick and pale. Gradually stir in cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside for 10 mins to cool.
  • Step 3 – Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
  • Step 4 – Meanwhile, combine the blueberries and extra sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries release their juices and the mixture thickens slightly. Set aside to cool completely.
  • Step 5 – Roughly break up ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the blueberry mixture. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and blueberry mixture. Cover with foil and place in the freezer for 3 hours or until firm. Serve in waffle cones.

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Southern grits with spicy bacon and corn

1

Southern grits with spicy bacon and corn :

Ingredients

  • 1 tablespoon rice bran oil
  • 2 shortcut bacon rashers, trimmed, finely chopped
  • 125g can corn kernels, drained well
  • ¼ teaspoon chilli powder
  • 2 cups milk
  • 1 cup instant polenta
  • 1/3 cup grated cheddar cheese
  • Fresh flat-leaf parsley leaves, to serve

Method

  • Step 1 – Heat oil in a frying pan over medium heat. Add bacon and corn. Cook, stirring occasionally, for 10 minutes or until golden. Stir in chilli powder. Remove from heat.
  • Step 2 – Meanwhile, combine milk and 2 cups cold water in a heavy-based saucepan over medium-high heat. Bring to the boil. Gradually stir in polenta. Reduce heat to low. Simmer, stirring constantly, for 5 minutes or until thickened. Stir in cheddar. Season with salt and pepper.
  • Step 3 – Spoon polenta into a serving bowl. Top with bacon mixture and parsley. Serve immediately.

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Lemon oregano steak with stuffed roasted sweet potatoes

1

Lemon oregano steak with stuffed roasted sweet potatoes :

Ingredients

Equipment

  • Barbecue chargrill or chargrill pan

Ingredients

  • 4 (120g each) beef scotch fillet steaks
  • 2/3 cup lemon juice
  • ½ cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 ½ cups caramelised onion, at room temperature

Oregano marinade

  • ½ cup extra virgin olive oil
  • 2 tablespoons lemon rind, finely grated
  • 1 tablespoon dried oregano
  • 4 garlic cloves, crushed

Stuffed roasted sweet potatoes

  • 4 x 180g sweet potatoes
  • 50g butter, softened
  • 2 garlic cloves, crushed
  • 100g baby spinach
  • 1/3 cup sour cream
  • 1 teaspoon sumac

Method

  • Step 1 – Make Oregano marinade: Place oil, lemon rind, oregano and garlic into a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
  • Step 2 – Pour ½ the marinade into a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 1 hour (see Notes). Add lemon juice to remaining marinade in jar. Shake well to combine.
  • Step 3 – Meanwhile, make Stuffed roasted sweet potatoes; Preheat oven to 180°C/160°C fan-forced. Place sweet potatoes directly onto oven shelf. Bake for 1 hour or until tender when a skewer is inserted into them.
  • Step 4 – Place butter, garlic and spinach in a saucepan over high heat. Cook, stirring, for 1 to 2 minutes or until butter melts and spinach is just wilted. Keep warm.
  • Step 5 – Preheat a barbecue chargrill or chargrill pan on medium-high heat. Remove steak from fridge 5 minutes before cooking. Add parsley, oregano and caramelised onion to reserved marinade. Stir well to combine.
  • Step 6 – Chargrill steaks for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest, turning halfway through standing time.
  • Step 7 – Transfer potatoes to serving plates. Cut a slit lengthways into the top of each potato, being careful not to cut the whole way through. Spoon over spinach mixture. Top with sour cream and sprinkle with sumac. Serve steak with onion mixture and stuffed sweet potatoes.

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Mini fruit-mince cheesecakes

1Mini fruit-mince cheesecakes :

Ingredients

  • 200g digestive biscuits
  • 120g unsalted butter, melted
  • 250g cream cheese
  • 200g creme fraiche
  • ½ cup (75g) pure icing sugar
  • 1 teaspoon vanilla extract
  • 100ml thickened cream, whipped
  • ½ cup sweetened dried cranberries (Craisins)
  • 2 tablespoons brandy
  • 410g jar fruit mince

Method

  • Step 1 – Line a 12-hole muffin pan with plastic wrap. Process the biscuits in a food processor to fine crumbs. Add butter and process until just combined. Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly. Place muffin pan in freezer while you make the filling.
  • Step 2 – Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.
  • Step 3 – Fold in whipped cream using a metal spoon. Fill muffin pan with spoonfuls of filling. Freeze for a further 30 minutes.
  • Step 4 – Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat. Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes. Remove from the heat.
  • Step 5 – To serve, carefully remove cakes from pan and serve with fruit mince topping.

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Steak & kidney pie

1

Steak & kidney pie :

Ingredients

  • 50g unsalted butter
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 250g Swiss brown mushrooms
  • 800g beef chuck steak, cut into 2cm cubes
  • 200g veal or lamb kidneys (see note), trimmed, cut into 2cm cubes
  • 2 tablespoons plain flour, seasoned
  • 2 garlic cloves, chopped
  • 330ml bottle stout (such as Guinness)
  • 1 ½ cups (375ml) Campbell’s Real Stock Beef
  • 2 bay leaves
  • 2 thyme sprigs, leaves picked, plus extra leaves to garnish
  • 1 tablespoon tomato paste
  • 2 tablespoons HP sauce (optional), plus extra to serve
  • 2 tablespoons chopped flat-leaf parsley
  • 375g block frozen puff pastry, thawed
  • 1 egg, beaten

Method

  • Step 1 – Melt butter and 1 tablespoon oil in a flameproof casserole over medium heat. Cook onions, stirring, for 2-3 minutes. Add mushrooms and cook for 2 minutes or until softened. Remove onion mixture and set aside.
  • Step 2 – Add 1 tablespoon oil to pan. Toss kidneys in a little flour. Cook, turning, for 2-3 minutes to seal on all sides. Set aside.
  • Step 3 – Toss the beef in the remaining flour. In 2 batches, cook beef for 4-5 minutes until browned on all sides. Return kidney and onion to the pan. Add stout, bring to the boil, then reduce heat to low and simmer for 8-10 minutes until reduced by half.
  • Step 4 – Add stock, herbs, tomato paste and some salt and pepper, bring to the boil, then reduce heat to low. Partially cover and simmer for 1 ½ hours, stirring occasionally, until the meat is tender.
  • Step 5 – Remove meat and vegetables with a slotted spoon, discarding bay leaves, then simmer sauce over medium heat for 5-6 minutes until reduced to about 1 ½ cups. Stir in HP sauce and parsley, return meat and vegetables to pan, then allow to cool.
  • Step 6 – Preheat the oven to 200°C.
  • Step 7 – Roll out pastry on a floured surface until 5mm thick. Cut a 1cm strip of pastry that will fit around the rims of two 1-litre pie dishes. Use a pie dish as a template to cut pastry lids 1cm larger than the dishes.
  • Step 8 – Divide the pie mixture among dishes. Press pastry strips around pie dish rims and brush with water. Sit pastry lids on top and trim excess. Seal edges with a fork and brush with egg. Top with thyme sprigs, then bake for 25 minutes or until puffed and golden. Serve with HP sauce, if using.

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Butter chicken vol-au-vents

1

Butter chicken vol-au-vents :

Ingredients

Equipment

  • 5cm and a 3.5cm round pastry cutters.

Ingredients

  • 1 sheet Careme puff pastry, just thawed
  • 2 teaspoons ghee
  • ½ small brown onion, finely chopped
  • 200g chicken thigh fillets, cut into 1cm cubes
  • ¼ cup butter chicken simmer sauce
  • ½ teaspoon lemon juice
  • Coriander sprigs, to serve

Method

  • Step 1 – Preheat oven to 220C or 200C fan-forced.
  • Step 2 – Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry cercles. Lightly brush edges with water. Place external rounds on top of pastry cercles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).
  • Step 3 – Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.
  • Step 4 – Meanwhile, heat ghee in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook for 5 minutes. Add simmer sauce and cook, stirring, for 3 minutes or until sauce thickens and chicken is cooked. Add juice and season.
  • Step 5 – Fill pastry cases with chicken mixture. Serve topped with coriander.

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Vietnamese spring rolls with nuoc cham

2

Vietnamese spring rolls with nuoc cham :

Ingredients

  • 50g dried vermicelli noodles (see note)
  • 350g pork mince
  • 170g can crab meat, well-drained
  • 3 garlic cloves, finely chopped
  • ¼ cup coriander leaves, finely chopped
  • 3 green onions, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon caster sugar
  • 12 round (22cm) rice paper wrappers
  • 1 eggwhite
  • vegetable or peanut oil, for deep-frying
  • nuoc cham sauce (see related recipe), iceberg lettuce leaves, mint and coriander, to serve

Method

  • Step 1 – Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.
  • Step 2 – Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.
  • Step 3 – Line a baking tray with a damp tea towel. Combine 2 cups warm water and sugar in a large, round, shallow dish. Dip 1 rice paper wrapper in water mixture for 5 seconds or until it starts to soften. Place on tea towel. Place 2 tablespoons pork mixture in a sausage shape along 1 end. Roll end over filling, then roll up wrapper tightly from 1 end to the other, folding sides in to enclose filling. Brush edge with eggwhite and press to seal. Repeat with remaining rice paper wrappers and pork mixture.
  • Step 4 – Preheat oven to 150°C. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel. Cook spring rolls, in batches, for 5 minutes or until crisp and light golden. Remove to wire rack. Keep warm in oven.
  • Step 5 – Serve with lettuce leaves, mint, coriander and nuoc cham sauce.

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