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Recipes

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Kalette and Ricotta Galette

Posted by GLOBAL on 9th Aug 2021

Kalette and Ricotta Galette
We've got a little bit of inspiration for your next picnic! Justine Schofield from Everyday Gourmet created this delicious and easy one-pan recipe for a crispy Kalette and Ricotta Galette.  Ingredients 2 tbsp extra virgin olive oil 160g piece of speck, chopped in small pieces 1 leek, chopped 160g kalettes (or a bunch of kale) ½ bunch parsley roughly chopped 200g ricotta 1 mozzarella ball, torn Pinch of nutmeg 1 egg whisk …

Spanner Crab Okonomiyaki (Japanese Pancake)

Posted by GLOBAL on 8th Jul 2021

Spanner Crab Okonomiyaki (Japanese Pancake)
This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Ingredients 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated 100g zucchini grated 100g wombok (chinese cabbage) thinly sliced 2 spring onion stems thinly sliced …

Whole Roast Teriyaki Chicken with Smashed Cucumber Salad

Posted by GLOBAL on 8th Jul 2021

Whole Roast Teriyaki Chicken with Smashed Cucumber Salad
Chef Tom Walton gives us a delicious, wholesome recipe for Whole Roast Teriyaki Chicken. It is roasted with onions underneath so what you end up with is this delicious, light Teriyaki onion gravy which is perfect for the cucumber salad and steamed rice for any night of the week. Ingredients 4 tbsp each soy, sake, mirin 2 tbsp caster sugar 1 whole chicken, dried with paper towel 2 tsp flake salt 2 tbsp sesame oil 2 brown onions, peeled, cut into thick wedges …