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Recipes
Winter Pudding Bombe
By vegar
Jamie Oliver
- 2 x 500ml tubs of good-quality vanilla ice cream (I like Green and Blacks)
- 1 x 1kg panettone
- 125 ml Vin Santo
- 3 heaped tablespoons good raspberry jam
- 25 g shelled pistachios
- 75 g tinned sour cherries, drained
- 40 g glacé clementines (or other glacé fruit), thinly sliced
- 2 clementines, 1 peeled and sliced into rounds
- 200 g good-quality dark chocolate (70% cocoa solids), bashed up
Cheese, Bacon & Leek Tart (quiche
By vegar
Adrian Richardson
- 3 Eggs
- 250 ml Cream
- 1/2 Leek
- 250 gms smoky bacon kaisserfliesch, diced
- 1 Garlic cloves, chopped
- 1/2 Cup flat leaf Parsley, finely chopped
- 1/4 bunch Thyme, finely chopped
- 2 tbsp Butter
- Extra Virgin Olive Oil
- 50 g Parmesan, grated
- 50 g Gruyere cheese, grated
- 1 Spring onion, chopped
Katafi prawns
By vegar
Adrian Richardson
- 20 prawns, large (U8 or U12), deveined and shell removed
- skewers
- 1 packet katafi pastry
- 250 gms butter, melted in a pot
- 1 tab smoked paprika
- 1 tab pistachio nuts, roughly chopped
- 1 tab toasted and ground cumin
- 1 tab coriander seed toasted and ground
- 1 bunch fresh coriander
- 1 bunch chives
Acaraje (Prawn Fritters)
By vegar
Janella Gluten Free
- 1 onion, finely sliced
- 2 tbls olive oil
- 1 cup green prawns, peeled, deveined and roughly chopped
- 1/4 cup parsley, finely chopped
- 1 400g can black eyes peas or cook your own
- 1 onion, roughly chopped
- 1 clove garlic, crushed
- 1 long red chili, roughly chopped
- 1/2 cup parsley, chopped
- 1/2 cup rice flour
- Sea salt and white pepper to taste
- Rice bran oil for frying
Mediterranean Baked Beans with Feta
By vegar
Janella Purcell
- 1 tbls olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed (optional)
- 500 g passata (or 2 cans crushed tomatoes and 1 tbls tomato paste)
- 2 cans navy or butter beans, rinsed and drained
- 1 tbls fresh oregano leaves or 1 tsp dried
- Sea salt to taste
- 1-2 tbls Panela or brown sugar
- 1 tbls Dijon Mustard
- 1 big handful of rocket
- 1 cup goat’s feta, crumbled roughly
Crème moulee
By vegar
In a large saucepan heat the cream until it is just about to simmer
- 2 1/3 cups heavy cream
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
Osso Buco Lasagna
By vegar
Justine Schofield
- Meat Sauce
- 300 g pork mince
- 300 g beef mince
- 1 kg veal osso bucco
- 1/4 cup olive oil
- 2 onions, finely diced
- 1 carrot, grated
- 2 anchovies
- Zest 1/2 lemon
- 4 garlic gloves
- 1 tbs. tomato paste
- 1/2 cup white wine
- 750 g tomatoes, finely chopped
- 1 1/2 bottle of passata (tomato puree)
- 4 sprigs of thyme
- 1/2 bunch of basil leaves
- 1 bay leaf
- Salt and pepper
- Lasagne sheets (or pre made ones are fine)
- 420 g plain flour
- 80 g semolina flour
- 4 eggs
- Béchamel
- 40 g butter
- 1/4 cup flour
- 400 ml milk
- Pinch nutmeg
- 1 bay leaf
- 2 large balls of buffalo mozzarella, torn
- 2 cups parmesan cheese, finely grated
- 16 slices of good quality prosciutto
- 1/2 cup of basil leaves
- 8 thin slices of grilled eggplant, cut into 3 strips
Lemon Sauce
By vegar
Blend cornflour with water, combined with juice, stock cube, honey and sugar in a pan
- 1 tab cornflour
- 3/4 cup water
- 1/4 cup lemon juice
- 1 small chicken stock cube
- 1 tab honey
- 1 tab brown sugar
- 1 tab chopped chives
Curtis Stone's prosciutto wrapped prawn skewers
By vegar
1. To make the skewers, gently wrap a strip of prosciutto around the top and centre portion of each prawn
- For the prawns
- 12 thin slices prosciutto, cut into quarters lengthwise
- 48 raw Crystal Bay prawns, peeled and deveined, tails intact
- 16 bamboo skewers, soaked in water
- 2 tbsp Coles Brand olive oil
- For the passionfruit glaze
- Pulp from 4 passionfruit
- 1/4 cup honey
- 1 tbsp shallots, finely chopped
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves, finely chopped
- 2 tbsp fresh mint, roughly chopped
Gorgonzola Croquettes
By vegar
Adrian Richardson
- Bechamel Sauce
- 50 g Butter
- 1/2 onion
- 50 g plain flour
- 1 cup hot milk
- salt and pepper
- 300 g gorgonzola
- 1 tablespoon chopped thyme leaves
- Coating
- 3 eggs
- 1 cup plain flour
- 2 cups homemade breadcrumbs
- pinch salt
- oil for deep frying