Avocado Tzatziki

Avocado Tzatziki

Makes 3 cups

Ingredients

·  500g greek yoghurt

·  3 lebanese cucumbers, halved

·  ¼ cup chopped mint

·  ½ small garlic clove, crushed

·  1 large avocado, mashed

·  ½ lime, juiced

·  1 tbs sesame seeds, toasted

·  Small mint leaves & extra virgin olive oil, to serve

Method

1.  Spoon the yoghurt into a sieve lined with muslin. Place over a bowl, cover and refrigerate 1 hour. Discard the liquid. Use a teaspoon to scrape the seeds from the cucumbers halves. Coarsely grate.

2.  Combine the yoghurt, cucumber, mint, garlic, avocado and lime juice in a bowl. Season.

3.  To serve; spoon avocado tzatziki onto a large platter, sprinkle over sesame seeds. Drizzle with olive oil and scatter over the small mint leaves. Serve with flat bread.

Yoghurt flatbread

Ingredients

·  1 cup Greek yoghurt

·  2 ½ cups plain flour

·  2 tsp sea salt flakes, crushed

·  Oil or melted ghee, for greasing

Method

1.  Combine the yoghurt, flour and salt in a bowl, mix until combined. Turn onto a board and knead until smooth and elastic, it will take 15 minutes by hand or 5 minutes in an electric mixer with a dough hook. Wrap in plastic wrap and set aside to rest for 15 minutes or in the fridge overnight.

2.  Break off pieces about ¼ cup quantity. Shape into balls and then roll out between sheets floured baking paper until paper thin. Layer the pieces of flatbread between sheets of baking paper until ready to cook.

3.  Preheat a barbecue plate or frying pan on high until hot. Brush both sides bread with oil or ghee and cook for about 1 minute or until bubbled up and charred, then turn and cook for a further 30 seconds

Chocolate Macadamia Caramel Slice

Makes 24

Ingredients

·  1 cup plain flour

·  ½ cup brown sugar

·  ½ cup desiccated coconut

·  125g butter, melted

·  400g milk chocolate, broken into pieces

·  150g (1 cup) roasted macadamia nuts, roughly chopped

·  395g can sweetened condensed milk

Method

1.  Preheat oven to 160°C fan forced. Grease and line base and sides of a 16cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang on both long sides.

2.  Combine the flour, brown sugar and coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden.

3.  Scatter the chocolate and macadamia nuts over the warm base. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan. Cut into pieces to serve.

Prawn San Choy Bau

Ingredients

·  600g green prawns, peeled, deveined

·  2cm piece fresh ginger, grated

·  1 garlic clove, crushed

·  ½ bunch coriander stalks and roots, very finely chopped

·  1 tbs oil

·  2 tbs Shaoxing wine or sherry

·  ½ tsp sesame oil

·  2 tbs hoisin

·  1 lettuce, leaves separated

·  1 bunch green onions

·  2 lebanese cucumber, halved seeds removed, cut into thin matchsticks

·  Bean sprouts, coriander leaves and lime wedges, to serve

Method

1.  In a bowl combine the prawns, ginger, garlic, coriander and a little oil. Mix well.

2.  In another bowl, combine the Shaozing wine, sesame oil and hoisin.

3.  Preheat a large non-stick frying pan over medium high until hot. Add the prawn mixture, cook shaking pan 1 minute. Pour over the hoisin mixture, toss until prawns sticky and sauce thickens. Cool until luke-warm.

4.  To serve, arrange lettuce cups on platters, top each with a small mound of prawn mixture.

5.  Top with green onions, cucumber, bean sprouts and coriander. Serve with lime.

Bundy Ginger Beer Scones

Ingredients

·  3 cups self raising flour, sifted

·  ¾ cup pouring cream

·  250-275ml Bundaberg Ginger Beer

Method

1.  Preheat oven 230°C no fan. Scatter flour over base of large flat oven tray.

2.  Combine flour and salt in large bowl. Add cream and 350ml ginger beer. Use a flat bladed knife to stir to a soft dough adding more ginger beer if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.

3.  Press dough out to 2cm-thick. Use a 5 ½ cm round scone cutter to cut as many scones from dough as possible. Press dough together gently, rolling it a 2 ½ cm-thick, cut more scones, repeat to use remaining dough. Place onto tray just touching each other.

4.  Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.

10 Minute Strawberry Ginger Jam

Ingredients

·  375g strawberries, hulled, sliced

·  1 knob ginger, peeled, finely grated

·  2/3 cup white sugar

·  1 lime, juiced

Method

1.  Combine all the ingredients in a heavy-based, medium, non stick frying pan over medium high heat.

2.  Bring to the boil, boil gently 7-8 minutes or until or until jam thickens, it should still be runny thou (see tip).

3.  Spoon hot jam into hot sterilized jars. Seal. Cool. Once opened, store in the fridge for up to 3 weeks. Serve over, crumpets, toast, English muffins, yoghurt, ice-cream or scones.

Tip To test for setting point, drop 1 teaspoon jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is at room temperature. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready to bottle. If not, cook for a little longer and retest.

Recipe by Janelle Bloom