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Recipes
Caramel Panna cotta
By vegar
Adrian Richardson
- 400 g caster sugar + 120g caster sugar
- 1/2 L thickened cream (35%)
- 1/2 L milk
- 1/4 vanilla bean
- 2 gelatine leaves, soaked
Classic Potato Pillows
By vegar
Boil the potatoes in their skins until tender
- 500 g Pontiac potatoes
- 2 eggs separated
- 50 g parmesan
- 50 g pecorino
- 1 small bunch flat leaf parsley finely chopped
- 100 g diced ham
- Salt & pepper
- 200 g cubed mozzarella
- 250 g bread crumbs made from stale bread
- 250 g
- 500 ml peanut oil
Fragrant Prawn Ravioli
By vegar
To make the marinated prawns, heat an oiled frying pan over a medium heat and sauté the onion, garlic and chili un...
- Marinated Prawns:
- Olive oil
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 1 small red chili, seeded, finely diced
- 1 tsp ground coriander
- 1 tsp crushed chili flakes
- 1/2 cup coriander leaves, chopped
- 1/4 cup water
- 75 g green prawns, peeled, finely chopped
- 250 g green prawns, peeled, de-veined
- Pasta Dough:
- 200 g white 00 flour, plus extra
- 2 eggs
- Pinch salt
- Ravioli filling:
- 35 g marinated sundried tomatoes, roughly chopped
- 1/4 cup coriander, chopped
- 150 g ricotta
- 25 g goat’s cheese
- Olive oil
- Sauce:
- 100 g pain yoghurt
- 50 g crème fraiche
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/2 lemon, juiced
- 1 clove garlic, crushed
- 1 tsp cinnamon
- 1/2 punnet cherry tomatoes, halved
- Mint leaves, to serve
- Basil leaves, to serve
Thai Beef Salad Spoons
By vegar
Heat oil in a non stick frying pan over medium-high heat
- 2 tsp olive oil
- 300 g Woolworths MSA Australian Beef Fillet Steak
- 1 small Lebanese cucumber, deseeded, finely diced
- 1/2 small red onion, finely diced
- 1 long red chilli, deseeded, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1/4 cup mint leaves, finely chopped
- 1 large lime, juiced
- 1 tbs fish sauce
- 3 tsp brown sugar
- mint leaves, extra, to serve
Herby asparagus & bacon tart
By vegar
Recipe by Sarah Cook
- 250.0 g rough puff pastry or use bought puff pastry
- little flour , for the tray
- 1 egg , beaten
- 2.0 tsp olive oil
- 100.0 g bacon lardons
- 100.0 g ricotta
- 85.0 g mascarpone
- zest 1 lemon
- 2.0 tbsp each snipped chives and chopped curly parsley
- 1.0 tbsp chopped mint
- 2.0 tbsp grated Parmesan
- bunch asparagus , trimmed
Lamb Shanks
By vegar
In pestle and mortar pound coriander, oregano and chilli
- 4 Fat lamb shanks
- 4 small chillies
- 2 tbspn coriander
- 1 tbspn oregano
- 2 good pinches of salt and pepper
- 1 tbspn flour
- Two carrots chopped
- Two celery chopped
- 4 tblspn balsamic vinegar
- 1 glass white wine
- 2 tins peeled tomatoes
- small tin of anchovies.
Prawn and Pineapple Curry
By vegar
Blitz all rempah ingredients in a blender until you achieve a fine paste
- 1 kg prawns de-shelled and cleaned OR
- 650 g of a firm fleshed fish
- 500 g pineapple, cut into 6mm triangles
- 500 ml water
- 3 pieces dried tamarind, rehydrated
- 5 kaffir lime leaves
- 350 ml coconut milk
- 2-3 tsp salt
- 3 Tbsp caster sugar
- 2 Tbsp lime juice for balancing
- Rempah (wet spice paste)
- 15-20 dried long red chillies*, deseeded*, soaked in boiling water until soft, drained and
- chopped
- 2 1/2 tsp belacan (fermented dry shrimp paste)
- 3 cm fresh galangal, peeled, sliced finely
- 4 stalks lemongrass (white part only), sliced finely
- 300 g red eschallots OR Spanish onion, peeled and sliced
- 3 large cloves garlic, peeled and halved
- 5 candlenuts or macadamia nuts
- 170 ml vegetable oil
Char Sui Pork Fillet
By vegar
Justine Schofield
- 2 pork fillets, cut in half
- 70 ml hoisin sauce
- 70 ml ketchup
- 70 ml Shaoxing rice wine vinegar
- 2 tbs. light soy sauce
- 1 tsp. Chinese 5 Spice
- 1 knob ginger, finely grated
- 3 drops sesame oil
White Bread
By vegar
This recipe makes two loaves of the best bread, without all the kneading
- 1.2 kg baker's flour
- 1 tablespoon bread improver
- 3 teaspoons salt
- 1 1/2 tablespoons dry active yeast
- 1 L warm water
Creamy Chicken and Pumpkin Pasta
By vegar
Justine Schofield
- 300 g butternut pumpkin, peeled, cut into 3cm pieces
- 250 g cherry tomatoes, halved
- 160 g penne pasta
- 2 tsp olive oil
- 250 g lean chicken breast fillets, fat trimmed, thinly sliced
- 1 medium red onion, thinly sliced
- 1 garlic clove, crushed
- 1 tbs cornflour
- 375ml can evaporated skim milk
- 6 pitted green olives in brine, sliced.
- 1/4 cup (20g) finely grated parmesan cheese