INGREDIENTS:

3 cups Flour

3 cups Cheddar, Grated

3 tsp Baking Powder

1tsp Salt

1tsp Cracked Black Pepper

1tsp Paprika

3 Eggs, Large

3 cups Milk

4 ripe Avocados

2 tbs Double Thick Greek Yoghurt

2 Lime, Zest and Juice

Salt and Pepper to taste

3 Large Tomatoes, seeds and skin removed then diced

1 small Red Onion, finely diced

½ a Cucumber finely diced

1tbs Italian Parsley, Chopped

1tbs Basil, Chopped

1tbs Coriander, Chopped

1 Lemon, Zest ONLY

Salt and Pepper to taste

2 tbs White Balsamic Vinegar

1 tsp Honey

The Mini Cheese Muffins

METHOD:

• In a large mixing bowl, add the flour, baking powder, 1tsp each of salt and pepper, 1tsp paprika and grated cheese. Mix these dry ingredients together.
• Whisk the milk and the eggs together and fold into the dry ingredients.
• Spay and cook (or grease) your mini muffin trays and fill just over half way with the cheese muffin mixture.
• Sprinkle the tops with sunflower seeds and dried herbs.
• BAKE @ 180ºC for 10 – 12 minutes, until golden brown and delicious (G.B.D.)
• Remove from the muffin pans immediately and place on a cooling rack.

The Avocado Purée

METHOD:

• Remove the avocado pip and skin and place the flesh in a jug.
• Add the lime juice and zest, plain yoghurt, salt and pepper to taste
• In the jug with a stick blender, blend the avocados to a smooth purée. Set aside for assembly.

The Tomato, Onion, Cucumber Salsa

METHOD:

• With a sharp knife cut a cross over the top of the tomatoes.
• In a large 5Litre pot with about 3-4 litres of water at a rolling boil, blanch the tomatoes for 30 – 40 seconds. Remove from the pot and place straight into an ICE BATH. (Once you have blanched the tomatoes and shocked the skin in an ice bath, the skin should just peel off).
• Cut into quarters and remove the inside pith and seeds. (you can save the seeds and pith in the freezer for later use like a stock or tomato pasta sauce)
• Finely dice the tomato petals into cubes (these little tomato diced cubes are called Tomato Concasse)
• Finely chop the red onion and cucumber
• Mix tomatoes, cucumber, red onion, chopped herbs, lemon zest, white balsamic and honey together to complete the salsa

The post Mini Cheese Muffin filled with Avocado Purée and Tomato Salsa appeared first on NOSH Food Rescue NPC.

2 Cobs of Corn, cut off the cob

1 Small Onion, Chopped

3 Garlic Cloves, Minced

1 Birds Eye Chilli, Seeds removed and Chopped

60ml Extra Virgin Olive Oil (2 x 30ml)

9 Baby Marrows, LARGE ONES

150g Cheddar, grated

Salt and Pepper to taste

METHOD:

• The Baby Marrows – Top and tail the marrows. Cut in half down the middle, lengthwise and then halve each length. Use a teaspoon to remove the seeds so you create a little hollow to stuff with corn and cheese.
• Toss and coat the hollowed-out baby marrows in 30ml of the olive oil, salt and pepper. Roast at 220ºC for 8 minutes. (YOU DON’T WANT TO OVER COOK THE BABY MARROWS AT THIS POINT)
• In a cast iron pan with the olive oil, sauté the corn till golden brown, add the chopped onion, chilli and garlic sauté for 1 more minute and remove from the heat.
• Stuff each piece of baby marrow with the cooked corn mixture.
• Top with the grated Cheddar.
• Place under the grill for 4-8 minutes until the cheese is nicely grilled with a bit of char.

The post Garlic Chilli Corn Stuffed Baby Marrows topped with Grilled Mature Cheddar appeared first on NOSH Food Rescue NPC.

4 Cobs of Corn (Charred on the grill and cut off the cob)

400g Cherry Tomatoes, cut in half (mix of yellow and red)

½tsp Chilli Paste

2 Onions, fine julienne

4 Cloves of Garlic, minced

500g Chinese Egg Noodles (soaked in veggie stock or just water)

100g Spring Onion, finely sliced

40g Basil, roughly chopped

40g Italian Parsley, roughly chopped

20g Coriander, roughly chopped

20g Mint, roughly chopped

200ml Extra Virgin Olive Oil

2 Lemons, zest and juice

2tbs English Mustard

Salt and Pepper to taste

METHOD:

• Soak the noodles in 3 litres of boiling hot water. (The water may be replaced with any kind of stock you prefer)
• Char the corn on a HOT grill. Cool down and cut off the cob.
• In a large pan, fry off the onions, once caramelized add the garlic and chilli paste. Remove from the heat and allow to cool before assembling the salad.
• Once the onions, garlic and chilli have cooled to room temperature stir in the English mustard, the juice from the lemons and the olive oil. This forms the base of the dressing for the salad.
• Add the charred corn, cut cherry tomatoes and chopped herbs to the salad, season with salt and pepper.
• Toss the corn mixture with the noodles, check seasoning.
• Plate in ramekins, garnish with edible flowers and serve.

The post Charred Corn, Cherry Tomato, Mixed Herb and Noodle Salad with Lemon Zest Dressing appeared first on NOSH Food Rescue NPC.

80ml Extra Virgin Olive oil

300g Cooked Bulghur wheat

2 Tins of Cooked Lentils

1 Finely chopped Red Onion

¼ cup Basil, chopped

¼ cup White Wine

9 Baby Beetroot (or 3 normal size beetroot-peeled and cut into 12 wedges each)

600ml Chicken Stock (300ml for beetroot and 300ml for Bulghur wheat)

125ml Cranberry Jelly

CANDIED BEETROOT

METHOD:

• 9 Baby beetroot, peeled and cut into quarters (or 3 normal size beetroot-peeled and cut into 12 wedges each)
• Boil the beetroot in chicken stock until tender.
• Remove the beetroot from the chicken stock (Keep the leftover stock to use later).
• Sauté half of the finely chopped red onion in 40ml (half of the olive oil)
• Once the onions are slightly caramelised add the cooked beetroot to the sauce pan.
• Add the saved chicken stock and cranberry jelly to the sauce pan and reduce to a thick syrup consistency.

BULGHUR WHEAT AND LENTIL RAGOUT

METHOD:

• Sauté the remaining half onion in the remaining olive oil until lightly caramelized.
• Add the white wine and burn off the alcohol.
• Add the cooked lentils and bulghur wheat to the pan.
• Remove from the heat and allow to cool.
• stir in the chopped basil just before serving as not to wilt and turn black.
  
  

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