Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia
2 bunches (12 bulbs) spring onions, roots trimmed, stems trimmed to 8cm
1 8kg leg of ham, on the bone
1 480g jar ginger marmalade
125ml (1/2 cup) port
Cloves, to decorate
2 tablespoons drained green peppercorns
Step 1 – Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.
Step 2 – Place red onions in an ovenproof dish. Combine sugar, butter, red wine vinegar, balsamic vinegar and bay leaves in a heatproof jug. Season with salt and pepper. Pour over the red onions and toss to coat. Cover with foil. Roast in preheated oven for 30 minutes. Add spring onions and cook, covered, for a further 30 minutes. Remove foil and cook, for a further 30 minutes or until onions are tender. Cover with foil and set aside until required.
Step 3 – Unwrap ham, rinse briefly under cold water and pat dry with paper towel.
Step 4 – Use a small sharp knife to cut around ham shank in a zigzag pattern, about 10cm from end. Carefully run knife under rind around edge of ham. Gently lift rind in 1 piece, running your fingers between rind and fat where still joined. Lift rind off in 1 piece, wrap in a damp tea towel and place in the fridge. Use for storing leftover ham (see note).
Step 5 – Trim excess fat from ham, leaving a 1cm-thick covering all over. Use a knife to score fat in a diamond pattern, 5mm deep. Pour a small amount of water in a roasting pan. Place ham on a wire rack in the pan. Wrap overhanging shank in foil to prevent juices dripping into oven.
Step 6 – To make the glaze, heat the marmalade in a saucepan over medium heat for 5-7 minutes or until melted and just beginning to bubble. Add port and mix until combined. Pour half the glaze over ham, using a spatula to spread evenly over surface. Stud each diamond with a clove. Add peppercorns to remaining glaze. Bake ham in preheated oven for 1 hour.
Step 7 – Remove from oven. Increase heat to 220°C. Pour remaining glaze over ham and spread evenly. Turn pan 180°, bake for a further 20 minutes or until well browned. Remove from oven. Rest for 15 minutes before carving.
Step 8 – Meanwhile, return roast onions to oven and cook, covered, for 15 minutes or until heated through.
Step 9 – Carve the ham (see note) and serve with the roast onions.
500g skinless chicken breast fillet, cut into 3cm cubes
Olive oil spray
Yoghurt dipping sauce
1 1/2 cups low-fat yoghurt
1/2 carrot, grated
1 Lebanese cucumber, grated
2 garlic cloves, crushed
1 tablespoon lemon juice
Step 1 – Preheat the oven to 180°C.
Step 2 – Place the corn flakes in a food processor and process until crumbs form. Place corn flake crumbs, flour and eggwhites in separate shallow dishes. Dip each chicken piece in flour to lightly coat, then dip in eggwhite and finally in the cornflake crumbs. Place chicken on a baking tray and spray lightly with oil. Bake in oven for 10 minutes, then turn chicken over and return to oven for 10 minutes or until golden brown.
Step 3 – Meanwhile, to make the yoghurt dipping sauce, place all the ingredients in a bowl, season with salt and pepper and stir to combine. Serve chicken dippers with the dipping sauce and a green salad.
Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Step 1 – Roughly chop 2 peaches, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Strain through a fine sieve into a bowl, reserving syrup. Transfer peaches to a second bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve.
Step 2 – Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
Step 3 – Preheat oven to 170°C. Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (1/3 cup) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
Step 4 – Pour mixture into biscuit shell in pan. Bake for 1 hour 10 minutes or until edge is set and centre moves just slightly when pan is shaken. Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle. Refrigerate for 3 hours or until firm.
Step 5 – To make caramelised peaches, cut remaining 2 peaches into wedges and dust with extra sugar. Melt remaining 25g butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
Step 6 – Top cake with caramelised peaches. Drizzle with reserved syrup to serve.
1 (14g) fresh loose long red chilli, finely chopped
400g Coles chicken mince
1 1/2 tablespoons Coles brand oyster sauce
1 1/2 tablespoons Maggi fish sauce
40g fresh bean sprouts
12 cos lettuce leaves (about 1/2 lettuce)
1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
1/2 lime, cut into 4 thin wedges
Step 1 – Bring a large saucepan of salted water to a boil over high heat. Stir in the vermicelli and cook, stirring often, for about 1-2 mins or until barely tender. Drain in a sieve and rinse under cold water until cooled. Drain well and transfer to a bowl. Stir the cornflour and 2 tablespoons water in a small bowl to blend.
Step 2 – Heat a wok or large heavy-based non-stick frying pan over medium-high heat. Add the oil, then add the carrot, ginger, garlic, and chilli and cook for about 1 min, or until fragrant. Add the mince and cook, breaking it up with a spoon or spatula, for 2 mins or until almost cooked. Stir in the oyster sauce, fish sauce, and cornflour mixture. Cook for about 1-2 mins to allow the flavours to blend and the sauce to simmer and thicken slightly. Fold in the bean sprouts.
Step 3 – Divide the vermicelli among the lettuce cups. Top with the mince mixture. Garnish with the avocado and coriander, and serve with the lime wedges.
Step 1 – Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the cocoa powder.
Step 2 – Spoon the meringue mixture into a piping bag fitted with a round 1.5cm-diameter nozzle. Pipe 2cm-round meringues, about 2cm apart, on to the lined trays. Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.
Step 3 – To make the coffee cream: use an electric beater to beat the butter, icing sugar and coffee liqueur in a medium bowl until pale and creamy.
Step 4 – Spread the base of 1 meringue with coffee cream and sandwich with another meringue. Repeat with the remaining meringues and coffee cream. Serve with coffee.