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Recipes
Perfect pork belly with nectarine waldorf salad
By vegar
1. Preheat oven to 230°C
- 1 kg pork belly, skin on
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp ground coriander seed
- 1 tsp dried sage
- Sea-salt flakes, to season
- 1/4 cup vegetable oil
- 2 sticks celery, thinly sliced, leaves torn
- 1/2 bunch flat-leaf parsley, leaves picked
- 1/2 bunch dill, finely chopped
- 2 nectarines, cut into wedges
- 1/2 cup walnuts, toasted, chopped
- 2 Tbsp aioli
- Juice of 1 lemon
CHOCOLATE CREAM MOUSSE
By vegar
SEPARATE YOLKS FROM THE WHITE PUT YOLKS IN A BASIN WITH SUGAR, CHOCLATE AND VANILLA ESSENCE BEAT OVER HOT WATER U
- 4 EGGS
- 1 TSPN VANILLA ESSENCE
- 8 TAB. GRATED CHOCOLATE
- 4 TAB CASTOR SUGAR
- 1/2 OZ. GELATINE
- 4 TAB. WATER
- 1 DESSERTSPOON BRANDY
- 10 TAB. WHIPPED CREAM
Asian Salmon with Bok Choy and Mushrooms
By vegar
Justine Schofield
- 2 large garlic cloves, chopped
- 1/3 cup chopped green onions
- 2 tbsp soy sauce
- 1 tablespoon Chinese rice wine or dry Sherry
- 1 x 2cm cube peeled fresh ginger, chopped
- 2 teaspoons sugar
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon chili-garlic sauce
- 4 x 170gm center-cut skinless salmon fillets
- 1 tablespoon olive oil
- 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
- 115 gm mushrooms, sliced
spinach Pie
By vegar
Georgio Locatelli
- Spinach
- Zucchini
- Onion
- 2 eggs
- 100 gms Arborio rice
- parmesan cheese
- salt and pepper
- Pastry
- 300 grams flour
- 1 tablespoon oil
- 5 fld. Oz. water
- pinch of salt.
Seafood Balls with Green Curry Sauce
By vegar
Janella Purcell
- Curry Paste
- 1 tsp white peppercorns
- 1/2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- Pinch salt
- 2 green chillies, deseed and chopped
- 1/4 red onion, chopped
- 4 cloved garlic, chopped
- 2 lemongrass stalks, inner parts chopped
- 1 tsp galangal, peeled and chopped
- 1 tsp coriander stem root, chopped
- 1 kaffir lime leaf, sliced
- 1 tsp fish sauce or one anchovy
- Balls
- 8 green prawns, peeled and deveined
- 8 scallops
- 2 kaffir lime leaves, finely sliced
- 1 spring onion, finely sliced
- 1 tsp fish sauce
- A handful of Thai Basil leaves
- 1 egg
- 1 tsp safflower oil
- 1 tbsp paste
- 1 can coconut milk
- 500 ml fish stock
- 2 tsp fish sauce (or to taste)
- 1 tsp palm sugar (optional)
- Garnish with coriander leaves, finely sliced red chilli and lime cheeks
Carrot & Banana Cake with Ricotta Topping
By vegar
1.Preheat oven to 170 degrees C 2
- 3 Carrots, grated
- 1 Banana, mashed
- 3 cups Almond meal
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger powder
- 1/2 tsp baking powder
- 1/4 cup sultanas (optional).
- 1/4 cup Walnuts, crushed (plussed extra)
- 3 Eggs
- 1 tsp vanilla extract
- 1/4 cup organic maple syrup
- 2 Tbsp macadamia oil
- 250 g Ricotta
- Zest of half a lemon
ROSEMARY JUS
By vegar
Place a frying pan over a medium heat, add the oil and butter
- Rosemary Jus:
- 1 tbs extra virgin olive oil
- 20 g butter
- 5 shallots, roughly chopped
- 2 cloves garlic, crushed
- 2 sprigs rosemary, leaves removed from stalk
- 2 sprigs thyme, leaves removed from stalk
- 1 cup red wine
- 250 mls veal glaze
- Balsamic vinegar, to taste
RICE CAKES
By vegar
PLACE COOKED RICE, EGGS, RICOTTA, VANILLA ESSENCE MILK AND FLOUR IN BOWL
- 1/2 KILO COOKED RICE
- 250 G SELF RAISING FLOUR
- VANILLA ESSENCE
- MILK AS REQUIRED
- 4 EGGS BEATEN
- 4 TABLELSPOON SUGAR
- 1/4 KILO FRESH RICOTTA
Banana, Apple & Carrot Loaf
By vegar
Preheat oven to 180 degrees
- 1 large apple, peeled & grated (granny smith or any red apple)
- 1 large carrot, peeled & grated
- 1 large ripe banana, peeled
- 5 tablespoon butter, melter
- 5 tablespoon rice bran oil
- 1/2 teaspoon salt
- 1/2 cup walnuts optional
- 1 cup spelt flour
- 1 cup self raising flour
- 2 teaspoon baking powder
- 1/2 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/2 cup rice malt syrup, warmed until runny (OR 1/3 cup maple syrup if not going "sugar free")
- 1/4 cup stevia powder (OR 1/3 cup brown sugar if not going "sugar free")
- 2 eggs, lightly beaten
STICKY SPICY PORK RIBS
By vegar
Combine all ingredients into a bowl except for water, add pork ribs and massage well
- 1.5 kilos of pork ribs
- 1 small onion, grated
- 4 cloves Garlic, crushed
- 2 tsp Smoked paprika
- 2 tsp Chinese five spice
- 1 tsp cayenne powder
- 1 tsp cumin
- 2 tbs brown sugar
- 1 tbs salt
- 1/2 cup malted vinegar
- 1 tbs tomato paste
- 2 tbs HP sauce
- 1 tbs Dijon mustard
- 2 sprigs oregano
- Good pinch of salt
- Zest and juice of 2 limes
- 2 cups of water