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Recipes
Beef wine Pies in Pot
By vegar
Cut the beef into large cubes
- 1 kg chuck steak
- Flour, for dusting
- 1 carrot, grated
- 1 celery, stick
- 500 g speck, fried
- 200 ml beef stock
- 600 ml red wine
- 300 ml port
- 1 x brown onion diced, finely
- 500 g mushrooms, fried
- 1 clove
- 1 clove of garlic
- 2 sprigs thyme
- 1 bay leaf
- 2 sheets of puff pastry
- 1 egg
- 1 tbs water
Mini Frittatas
By vegar
Janella Purcell
- 1 tbls olive oil
- 1 leek, finely diced
- 1 garlic cove, crushed
- 1 cup broccoli, finely chopped
- 1 cup quinoa, cooked
- 1/2 cup goats’ feta
- 1 cup mint, basil, parsley, finely chopped
- 1/2 cup red salmon, with the bones, mashed
- 4 eggs
- 1 tsp seeded or Dijon mustard
- 1/2 cup soy milk
- rice bran oil spray to grease
Pappardelle with duck ragù recipe - Gourmet Traveller
By vegar
Preheat oven to 140C. Heat olive oil in a large casserole over low-medium heat, add pancetta, onion and garlic and ...
- 2 1/2 tbsp olive oil
- 80 gm mild pancetta, diced
- 1 onion, finely diced
- 6 garlic cloves, crushed
- 1 tbsp tomato paste
- 250 ml dry white wine
- 60 ml Madeira
- 1 duck (about 1.8kg), excess fat trimmed, parson's nose discarded, quartered, skin scored
- 250 ml (1 cup) veal stock
- aged pecorino
- Pappardelle
- 500 gm (3 cups) “00” flour
- 5 eggs
Chilli Prawns
By vegar
Adrian Richardson
- 500 g prawns, shelled and de-veined
- 1 red onion
- 1 red pepper, thinly sliced
- 4 cloves garlic, roughly chopped
- 1 tbls ginger roughly chopped
- oil
- 1 tbsp sambal olek
- 2 chillies chopped
- 1 tbls ketchap manis
- 1/2 cup water
- 2 tbls corn flour mixed with water, to make a paste
- 1/2 cup chopped fresh coriander
- 1/4 cup spring onions chopped
- salt
Ricotta Cheese Gnocchi with Buttered Peas & Mint
By vegar
Adrian Richardson
- Gnocchi
- 500 g Fresh ricotta (cold)
- 150 g Fresh grated Parmesan
- 1 Egg, beaten
- 150 g Plain flour (sifted)
- Pinch Salt
- Pinch Pepper
- Chives
- "The Sauce"
- 50 grams butter
- 2 tab extra-virgin olive oil
- 2 cloves garlic crushed
- 1 cup fresh peas
- 1/4 cup water
- 1/4 cup picked mint leaves
- 1/2 cup picked basil leaves
- 1 cup roughly chopped parsley
- 1/4 cup grated pecorino cheese
Carrot Falafels With Yoghurt and Tahini Dipping Sauce
By vegar
Peel and grate carrots coarsely
- 180 g grated carrots
- 400g can of chickpeas, rinsed and drained
- 1 red onion, very finely diced
- 1 garlic clove, crushed
- 1/4 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp baking powder
- 3 tbs potato flour or rice flour
- 2 egg whites
- salt and pepper
- Panko (japanese) breadcrumbs - they are not as fine and get a better crunch for coating
- Vegetable oil (for deep frying)
- Dipping Sauce
- 1 tsp tahini
- 1 clove garlic, crushed
- 1 lemon, juiced
- 1 1/2 cups good thick greek yoghurt
- honey
- salt and pepper
Easy Mayo
By vegar
Blend all together
- 1 cup plain yoghurt
- 2 tsp lemon juice
- 1 tsp mustard powder
- 1/2 tsp paprika
- Ground black pepper
- Pinch of Salt
Tempura Prawn Skewers and Wasabi Sauce
By vegar
Thread each prawn onto a bamboo skewer
- 500 g Green Australian King Prawns, peeled
- 1/2 cup aioli
- 2 tsp wasabi
- 1/2 cup self-raising flour
- 1/4 cup cornflour
- 1 tsp salt
- 3/4 cup chilled soda water
- 1 egg, whisked
- 4 ice cubes
- vegetable oil, for deep frying
- 2 tbs finely chopped chives
Couscous & Pumpkin Salad
By vegar
Justin Schofield
- 200 g San Remo cous cous
- 250 ml vegetable stock or water
- 2 tbs. olive oil
- 1/2 butternut pumpkin, dice in to 1cm cubes
- 2 tbs. honey
- 1 tsp. dried chilli flakes
- 1 red onion, chopped finely
- 1/2 telegraph cucumber, deseeded and finely chopped
- 1 can chickpeas, drained
- 1/2 bunch fresh coriander, washed &roughly chopped
- 150 g goats cheese
- Dressing
- 1 tbs. honey
- Juice 1/2 lemon
- 4 tbs. olive oil
- 1 tbs. natural yogurt
- 2 tbs. milk
- Salt, pepper
Vindaloo Beef
By vegar
Adrian Richardson
- 500 g Oyster Blade Beef, diced
- 1/2 red onion, finely diced
- 4 cloves garlic, smashed and peeled,
- 1 tbls grated ginger
- 1/2 cup tomato passata
- 1 dried bird's eye chilli, chopped
- 1 pkt pappadums
- Curry Paste
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander seeds
- 1 1/2 tbls ground turmeric
- 1 tbls white vinegar
- 6 cloves
- 8 cardamom
- 1 cinnamon quill
- 40 ml tamarind paste
- 1 1/2 tbls mustard seed oil