Category: Asian

Sweet and Spicy Sesame Cauliflower

Sticky Sesame Cauliflower

1 Comment

Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

  • 1 packet of McCain Cauliflower
  • 1 cup almond milk
  • ½ cup plain flour
  • ½ cup self-raising flour
  • ½ tsp bi carb soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 2 tbs canola oil

Ingredients – sauce

  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1/8 cup rice wine vinegar
  • 2 tsp sesame oil
  • 1 clove garlic – crushed
  • 2 tsp hot chilli sauce
  • 2 tsp corn flour
  • 1/8 cup cold water
  • Toasted sesame seeds, brown rice and spring onions to serve

Method

  1. Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
  2. Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
  3. Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
  4. Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
  5. Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
  6. Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
  7. Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
  8. Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
  9. Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.
Advertisement
Pea Samosa Patties

Samosa Patties

2 Comments

These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom

Serves – 8-10 patties

Prep time – 20 minutes

Cooking time – 30 minutes

Ingredients

  • 2 cups of McCain Peas
  • 1 brown onion – diced
  • 3 tbs butter
  • 1kg of yellow flesh, waxy potatoes – peeled and quartered
  • 2 tbs curry powder
  • ½ cup of milk
  • 1 egg – whisked
  • 2 tbs canola oil
  • ½ cup panko breadcrumbs
  • Salt and pepper, to taste
  • Riata or tzatziki and fresh coriander, to serve

Method

  1. Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
  2. Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
  3. Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
  4. Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
  5. Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
  6. Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
  7. Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
  8. Serve immediately with riata or tzatziki and fresh coriander.

Enjoy!

Rainbow Noodles

3 Comments

Vegetarian Rainbow Noodles

This week is Meat Free Week; why go meat free? I hear you ask… Well, it encourages you to think about how much meat you eat, where your meat comes from and the impact eating too much meat has on your health, the environment and animals. Head to www.meatfreeweek.org for more info. 
If you’re a little hesitant to try a week without meat, and I totally understand, meat is delicious; why not try 2-3 dinners sans our fury and scaled friends? Opt instead for a tonne of deliciously nutritious veggies and I guarantee you your body will be feeling great! Try starting with these Rainbow Noodles, filled with so many noms that you won’t even notice you’re missing meat. So, go forth and taste the rainbow!

Ingredients

  • 450g of Hokkien Noodles – cooked as per packet instructions
  • 2 cups of McCain Pea, Corn and Carrot Mix – cooked as per packet instructions
  • 1 red capsicum – cut into long strips
  • ¼ red cabbage – cut into long strips
  • 3 shallots – sliced into 5mm diagonal rounds
  • 1 tbs of peanut oil
  • 2 tbs sweet or hot chilli sauce depending on your tastebuds
  • 3 tbs of oyster sauce
  • 3 tbs of freshly squeezed lime juice
  • Toasted sesame seeds and chopped unsalted peanuts – to serve

Method

  1. Cook Hokkien Noodles according to package instructions.
  2. Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softended.
  3. Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine.
  4. Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired.

TIP: this is delicious cold and is great for picnics or lunchboxes.

Enjoy!

Vegetarian Rainbow Noodles

Menulog voucher

GIVEAWAY + MenuLog and Ninety Nine Thai, Bondi Review

6 Comments

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

Menulog voucher

Recently the good folk at Menulog got in touch to ask if I’d be interested in helping share their good word to my followers. As an avid Menulog fan and user I jumped at the opportunity.

I work in communications and so some days when I’ve had enough of talking to people and can’t fathom another crowd, MenuLog makes me want to jump with joy and thank the founders for bringing this little guy into existence. I find it ideal for the nights you arrive home late, have bare cupboards, can’t be bothered cooking, have no takeaway menus, or the last thing you want to do is have a conversation with someone to place an order. Cue plonking on the couch, clicking on the TV and using your phone to search Menulog for exactly what you want. Ordering is simple, a few clicks swift clicks to select your meal, pop in your delivery details, and selection whether to pay cash/card – voila you’re done! Plus, you receive a nifty confirmation email and text message complete with ETA on your delivery.

For those of you unfamiliar with Menulog, it is an online/app based food delivery service. Essentially it provides you with the ability to order food online, from over 3500+ restaurants around Australia. It has great search functionality allowing you to search via both postcode and cuisine, see below:

Explore reviews from fellow users and access exclusive special offers and discounts. Oh, and did I mention that Menulog is No.1 For Online Takeaway in Australia? So what are you waiting for?!

Ninety Nine Thai, Bondi – Review

Good Thai food, always fresh, hot and flavoursome. Click here for Ninety Nine Thai, Bondi Menulog Menu.

Takeaway FoodCurry Puffs $5.90 – 4 pieces

  • These deliciously crispy parcels of mixed veggies are filled with lots of corn and have a great filling to pastry ratio which is rarely found in such an affordable starter. It is also worth noting that for something deep fried these are surprisingly not oily.

Dim Sim $6.90 – 5 pieces

  • These little bad boys are made in house with all love the love you’d find in dumpling land. They come with a great dipping sauce that has a light kick of chilli.

Takeaway Thai Food

Moo Grob Nam Dang $17.90

  • If you like pork belly and let’s be honest who doesn’t, this dish is fantastic. The only complaint is that there isn’t enough pork to want to share, and that’s not just me being a pork-hog. Pun intended. The sauce is described as a tangy Thai style, which I found to be primarily a light soy sauce. This dish comes with additional sauce, similar to the Dim Sim sauce, however I think that it is best left off.

Pad See Ew with Chicken $10.90

  • Often thought of as the “Bolognaise” of Thai food, this Pad See Ew is packed with thick noodles, tasty sauce and fresh veggies. A crowd pleaser dish with no chilli and a great alternative to the go-to dish, Pad Thai.

Coconut Rice $4.00

  • The genius who invented coconut rice is easily one of my favourite people. It is so creamy and moreish that you know every bite isn’t good for you but it’s too tasty for you to care. Pairs perfectly with the Moo Grob Nam Dang and is well recommended for an extra dollar over the steamed rice.

Takeaway Thai Food

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

 

Terms and Conditions: This prize is not redeemable for cash. The judge’s decision is final and no correspondence will be entered into. This promotion is a Game of Skill; chance plays no part in determining the winner. To enter this promotion, answer the nominated question by commenting on Daily Gluttony’s Blog www.dailygluttony.com, Instagram account @daily_gluttony, or Facebook page www.facebook.com/DailyGluttony. You are able to enter this promotion as many times as you like. The promotions ends midnight, Monday 30 June 2014 (AEST). The Winner be notified via email, Instagram private inbox or Facebook message and provided with a voucher code from Menulog to redeem. Finally, you are welcome to invite me over for dinner to share your takeaway; however I reserve the right to eat the last spring roll. 

Disclaimer: Vouchers used in this post have been provided by Menulog.

Chilli Prawns

Chilli Prawns

Leave a comment

Chilli Prawns

Fresh, Australian Green Prawns are cooked in Anathoth Farm Sweet Chilli Relish, topped with flat leaf parsley and served with chilli mayo dipping sauce in this simple recipe that is sure to impress.

The spicy Sweet Chilli Relish brings out the natural sweetness of the prawns in this succulent and aromatic seafood dish.

Ingredients – Prawns

  • 2 tbs of butter
  • 2 tbs of olive oil
  • 1 pottle of Anathoth Farm Sweet Chilli Relish
  • 1KG of medium green king prawns – peeled and deveined, tails in tact
  • ¼ cup of flat leaf parsley – chopped
  • Crusty bread – to serve
  • Lemon wedges – to serve

Ingredients – Chilli Mayo

  • ½ cup of whole egg mayonnaise
  • 2 tbs of Anathoth Farm Tomato Relish

Method

  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add prawns, in batches and cook, stirring occasionally, for 2 to 3 minutes or until prawns are just pink.
  2. Returning all prawns and juices to the pan, add Anathoth Farm Sweet Chilli Relish and cook, stirring for 1 to 2 minutes
  3. Meanwhile, add whole egg mayonnaise and 2 tbs of Anathoth Farm Sweet Chilli Relish to a small mixing bowl, stir well to combine and transfer to a serving dish.
  4. Stir in parsley and serve with crusty bread and lemon wedges and chilli mayo.

Tip: if you have any of the mayo left over, pop it on top of your next pizza or in a toastie – amazing!

Enjoy!

Salmon Rice Paper Rolls

Rice Paper Rolls

2 Comments

Vietnamese Rice Paper Rolls

As you know I recently received a lovely box of goodies for the team at Huon Aquaculture to partake in their Huon Blogger Challenge. The Huon Blogger Challanage brings together 30 Australian Food Bloggers with the challenge for them to create and post a versatile, year-round recipe using Huon Reserve Selection. Lucky me!!

Which I sat pondering (and I won’t lie munching on some delicious salmon straight from the packet) I got to thinking about rice paper rolls – this healthy snack is the perfect weekend treat, fresh weeknight dinner, stylish finger food for guests or great for the kid’s lunch-boxes as an exciting alternative sandwiches. It’s also helpful to have a quick and delicious finger food recipe up your sleeve for when unexpected friends and family do the much feared ‘drop-in’. With Australia’s mild winters and the current craze of Vietnamese cuisine a refreshing rice paper is always a crowd pleaser. So plate up this bad boy and  you’ve got yourself a little celebration on a plate!

Ingredients – Rice Paper Rolls

  •  10 rice paper wrappers – there is over this amount in a standard packet
  •  250g of Huon Reserve Selection Hot Smoked Ocean Trout
  • 5 fresh, cooked Australian prawns – peeled and halved length ways
  • 3 carrots – cut into long, thin batons
  • 1 cucumber – cut into long, thin batons
  • 1 avocado – cut into long, thin batons
  • 20 sprigs of coriander
  • 10 shoots of green shallot
  • 100g rice paper noodles – cooked as per packet instructions

Ingredients – Thai Style Peanut Dipping Sauce

  • 2 tsp organic crunchy peanut butter
  • 2 tbs of sweet chilli sauce
  • 2 tbs of rice wine vinegar
  • 1/2 tsp of sesame oil
  • 1 tsp of fish sauce
  • 1/2 tsp of honey
  • the juice of half a lime

Method

  1. Fill a large flat bowl with hot water, I like to use my quiche dish, and place the rice paper wrappers in the water one at a time for about 30 seconds or until soft and pliable. Don’t leave for too long or the wrapper may tear.
  2. Place rice paper wrapper on a damp tea towel – the dampness is essential so the wrapper doesn’t stick. Top alternating wrapper with Huon Reserve Selection Hot Smoked Ocean Trout and 3 of the prawn halves. Top with coriander and add a little of the cucumber, carrot, avocado and a sprig of green shallot. Fold in sides, one end and roll up firmly to enclose filling. Place onto a plate and loosely cover with a another damp tea towel, repeat to make 10 rice-paper rolls.
  3. Meanwhile, to make the Thai Style Peanut Dipping Sauce add all ingredients to a small sauce dish and mix until well combined.
  4. Place rice paper rolls onto a large serving plate and serve with Thai Style Peanut Dipping Sauce.

Enjoy!

Pea Hummus

Pea Hummus

Leave a comment

Pea Hummus

Ingredients

  • 1 ½ cups of McCain Frozen Peas
  • 1/4 cup of olive oil
  • 2 tbs of tahini
  • 2 tbs of lemon juice
  • ¼ cup of fresh mint – stalks removed
  • ½  cup of fresh coriander – stalks removed
  • 1 clove of garlic – minced
  • 1 tsp of ground cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1 packet of McCain Beer Batter Chips – Chunky, to serve

Method

  1. Bring a small pot of salted water to a boil. Add peas and cook for 2 minutes or until tender. Drain and run under cold water to cool.
  2. In food processor or blender, pulse peas, cilantro, tahini, lemon juice, garlic and cumin until smooth, scraping the mixture off the sides of the bowl as needed. Season with salt and pepper and serve with McCain Beer Batter Chips – Chunky, cooked as per pack instructions.

Pea and Avocado Gazpacho

Leave a comment

Pea and Avocado Gazpacho

This is honestly one of the easiest dishes I have ever made – measure, blend and top. It is delicious, in fact I surprised myself with how good it tasted, and it can be ready in a flash. The vibrant green of the gazpacho against the red of the prawns gives this dish instant visual appeal which means it’s a sure thing for summer get together’s, parties or Christmas do’s.

Ingredients

  • 4 cups of McCain Frozen Peas – thawed
  • 3 cloves of garlic – crushed
  • 3 cups of vegetable stock
  • 1 ripe avocado – mashed
  • 2 tbs of lemon juice
  • ½ cup of thickened cream
  • 500g cooked peeled prawns
  • 1 red chilli – halved, seeds removed and finely sliced
  • ½ cup of pea shoots
  • Juice of 1 lime
  • ½ cup of McCain Frozen Peas – thawed, to serve
  • Salt and pepper – to taste
  • Oil olive – to serve, if desired.

Pea and Avocado Gazpacho Progress

Method

  1. Place McCain Frozen peas, garlic, vegetable stock, avocado and lemon juice in a large bowl and add in batches to a blender blitzing until smooth.
  2. Stir through the thickened cream and season with salt and pepper.
  3. Place the prawns, chilli, lime and pea shoots in a small bowl and toss to coat.
  4. Divide the gazpacho evenly among bowls, top with prawn mix, scatter with remaining McCain Frozen Peas and drizzle with olive oil, if desired.  Serve.

Pea and Avocado Gazpacho

Related articles
Spice Roasted Potato Wedges

15 Minute Monday – Spice Roasted Red Skin Wedges

4 Comments

Spice Roasted Red Skin Wedges

These Spice Roasted Red Skin Wedges as simple to make, quick to cook and delicious to eat! They are the perfect party platter to whip up for Christmas entertaining or  to take to a BBQ.

Ingredients

  • 1 packet McCain’s Red Skin Wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground onion
  • 1 tsp dried ground garlic
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 2 tsp Moroccan spice mix
  • 1/2 tsp salt
  • Spray canola oil
  • 1/2 bunch of fresh coriander – roots removed
  • 1 long red chilli
  • 1/3 cup of pine nuts
  • 200g plain Greek yoghurt
  • 2 lemons to serve – cut into cheeks

Method

  1. Preheat oven to 230°C degrees (210°C fan-forced) and line to baking trays with non-stick baking paper.
  2. Evenly divide McCain’s Red Skin Wedges among the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown.

Spice Roasted Red Skin Wedges - Progress 1

  1. Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside.  Heat a small pan over a medium heat and add pine nuts, cook stirring until golden.

Spice Roasted Red Skin Wedges - Progress 2

  1. Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks.

Enjoy xx

Related articles

Beef Kofta

Leave a comment

Beef Kofta

Ingredients

  • 500g premium beef mince
  • 1 brown onion – finely diced
  • 4 cloves of garlic – minced
  • 1/2 cup of loosely packed coriander leaves – roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 2 tsp paprika
  • 1 tsp of dried ground onion
  • 1 tsp of dried ground garlic – I like garlic
  • Freshly ground salt and pepper – to taste, about 1/2 tsp each

Method

  1. Combine all ingredients in a large mixing bowl.
  2. Shape mixture into small football shaped sausages – you should get about 15-20 per 500g of mince.
  3. BBQ, grill or pan fry until cooked.
  4. Serve with salad, pita bread, natural yogurt and lemon wedges.

Enjoy!

Related articles