cook | thyme

By MANDY SINCLAIR

Thyme & parmesan crumbed chicken

1 cup grated parmesan
1½ cups fresh breadcrumbs
2 tbsp thyme leaves
500g chicken tenderloins
¼ cup plain flour
1 egg
¼ cup olive oil
mashed potato, salad, to serve

1. Mix together parmesan, breadcrumbs and thyme. Dust chicken in flour, shaking off excess. Whisk egg and 1 tbsp water in a shallow dish. Dip chicken in egg and then breadcrumb mixture, pressing down to coat.
2. Heat oil in a frying pan on medium. Cook chicken for 2-3 mins each side, until crisp and golden. Drain on kitchen paper.
3. Serve with mashed potato and salad.

Serves 4

Tip
Prepare chicken ahead of time and refrigerate until ready to cook. Crumbed chicken can also be frozen for up to 1 month. Thaw in refrigerator and cook as above.

try this …….
Thyme roasted tomatoes
Halve roma tomatoes, lengthways. Lay, cut-side up on a baking tray. Drizzle with a little olive, season and scatter over thyme leaves. Bake at 180C or 160C fan for 30-45 mins, until tomatoes have just collapsed. Serve with grilled steak or chicken.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | dill

By MANDY SINCLAIR

Storage:

Once picked dill wilts very quickly. Spray lightly with water, wrap in damp kitchen paper then seal in a plastic bag. Refrigerate for up to 5 days.

What to do with glut

• Preserve

Dill mayonnaise

2 egg yolks
2 tsp lemon juice
100ml olive oil
100ml vegetable oil
2 tbsp chopped dill

1. Place yolks, lemon juice and a pinch of salt into a small food processor. Process until thickened. With motor running add combined oils in a slow thin stream, until mayonnaise is thick and creamy. Add dill and pulse to combine. Taste for seasoning.
Store in an airtight container, refrigerated for up to 1 week.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | dill

By MANDY SINCLAIR

Gravlax

½ cup chopped dill, plus 1 tbsp chopped extra
¼ cup sea salt flakes
¼ cup sugar
2 x 250g salmon fillets, skin on, pin boned
crusty bread, capers, to serve
½ cup sour cream

1. Combine dill, salt and sugar. Rub dill mixture all over salmon.
2. Place one piece of salmon, skin side down, on a large piece of plastic wrap. Top with remaining salmon, skin side up. Wrap tightly in plastic wrap. Place in a shallow dish, top with a chopping board and weigh down with 1-2 cans. Refrigerate for 2 days, turning salmon every 24hrs.
3. Drain salmon and scrape off visible sugar and salt. Thinly slice gravlax. Arrange on a platter with bread and capers. Mix together sour cream and extra dill. Serve with gravlax.

Serves 6

Tip
Tuna can also be cured in the same method.

Try this …….
Dill pickles
Scrub 12 small cucumbers and place in a large saucepan with 250g salt, 4 sprigs of dill, 4 garlic cloves, 1 bay leaf, 1 tsp chilli flakes, ½ tsp black peppercorns and a pinch of dill seeds. Cover with boiling water. Cover with a tightly fitting lid and set aside to cool completely. Transfer to sterilized jars and store for 2 weeks in a cool dark place before opening. Once opened store in the refrigerator.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | mango

By MANDY SINCLAIR

Storage:

Mangoes can be picked under-ripe as they will continue to ripen at room temperature. Once ripe, the skin will have a yellow to reddish blush, will feel slightly soft when touched and the perfume will become more intense. When ripe, mangoes should be stored in the refrigerator for up to 5 days.

What to do with glut

• Freeze

Cut mango cheeks from the stone and scoop flesh from skin. Place in an airtight container and freeze for up to 3 months. Use in smoothies, margaritas or cakes.

• Preserve

Mango ice cream

6 frozen mango halves
1/3 cup vanilla yoghurt
1 tbsp honey

Combine frozen mango, yoghurt and honey in a blender. Blend on high speed until smooth and creamy. Scoop into cones to serve if using immediately or pour into an airtight container and freeze until ready to serve.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | mango

By MANDY SINCLAIR

Mango cheesecakes

150g butternut snap cookies
60g butter, melted
250g cream cheese, at room temperature
¼ cup caster sugar
90g white chocolate, melted, cooled
½ cup cream, whipped
1 mango, halved, flesh thinly sliced

1 .Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse to combine. Place 2 tbsp of crumbs into 6 large serving bowls or glasses. Set aside.
2. Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and cream.
3. Divide between serving glasses. Top with mango slices. Serve immediately or refrigerate until ready to serve.

Serves 6

Tip
Prepare up to 4 hrs ahead of time and refrigerate until ready to serve.

try this …….
Frozen mango margarita
Place 4 frozen mango halves in a blender. Add ¾ cup margarita mix, ¼ cup tequila and 1 cup of ice. Blend until smooth. Pour into glasses and serve.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | rocket

By MANDY SINCLAIR

Storage:

Rocket is best picked just before using, however if you do need to store rinse well and place in a plastic resealable bag. Refrigerate for up to 3-4 days.

What to do with glut

• Preserve

Rocket & pine nut pesto

Wash and dry 1 bunch of rocket. Place in a food processor with ¾ cup of grated parmesan, ¼ cup toasted pine nuts and 1 chopped garlic clove. Process until finely chopped. Season well, add ¼ cup of extra virgin olive oil and process until smooth. Transfer to a sterilized jar, cover the surface with a little extra oil and seal. Store refrigerated for up to 2 weeks.
Use as a spread on bruschetta or as a sauce for pasta or gnocchi.

Makes 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | rocket

By MANDY SINCLAIR

Rocket & olive salad with crisp haloumi

1 bunch rocket, ends trimmed, halved
250g grape tomatoes, halved
2 lebanese cucumbers, quartered, seeded, chopped
1 red capsicum, sliced
1 small red onion, halved, thinly sliced
½ cup pitted black olives
½ cup mint leaves, torn
¼ cup extra virgin olive oil
Juice of 1 lemon
1 tsp sugar
1 tbsp olive oil
180g haloumi, thickly sliced
1 tbsp plain flour

1. Place rocket, tomato, cucumber, capsicum, onion, olives and mint in a large bowl.
2. Mix together extra virgin olive oil, lemon juice and sugar.
3. Heat olive oil in a non-stick frying pan on medium. Dust haloumi slices in flour, shaking off excess. Cook haloumi, turning, for 2-3 mins, until golden all over.
4. Drizzle dressing over salad and toss to combine. Serve with haloumi.

Serves 4

Tip
Haloumi is best eaten immediately after being cooked, that way the outside remains crisp and the inside soft.

try this …….
Wilted rocket in balsamic with steak
Heat 1 tbsp olive oil in a frying pan on medium. Add 2 bunches rocket. Cook for 1-2 mins, until just wilted. Add 1 tbsp balsamic vinegar. Simmer for 1 min, until vinegar is syrupy. Serve alongside chargrilled beef.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS