The Bio Burger

One of NSW's prized artisan food companies, Nicholson Fine Foods, created the Bio Burger product using a stone ground blend of dried peas, beans, lentils, vegetables, spices and herbs. It is quick to prepare, is multi-functional, gluten and egg free and is low in fat and salt.

Here are 2 of the suggested recipes for the Bio Burger that we think are just delicious.

Lamb and Raisin Burger 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

80 g Seedless Raisins 

40 g Chopped nuts or seeds(pine nuts, hazelnuts, sesame seeds, pumpkin seeds all work) 

240 g Minced Lamb 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and raisins then mix well until fully absorbed.(if you are throwing a party, do this step prior to guests' arrival, so as to not make them too hungry) 

Cover and let stand for 20 minutes 

Add minced lamb, chopped nuts or seeds, and chopped green herbs. 

Mix well for 5 minutes until fully blended. 

Form into shapes and cook on grill, deep fry or bake. 

 

Veggie Burgers 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

40 g Grated Cheese 

240 g Grated Raw Sweet Potato 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and mix well until fully absorbed. 

Cover and let stand for 20 minutes 

Add grated sweet potato, cheese and chopped green herbs 

Mix well for 5 minutes until fully blended. 

Add beaten egg and mix well again 

Form into shapes and cook on grill, deep fry or bake. 

Side Note: If you've got vegan friends, replace the cheese and egg for some crumbled tofu.

Potato and Rosemary Galette

Make this galette without the prosciutto for a vegetarian option. If doing so select a stronger cheese such as taleggio or fontina.

This dish can be prepared in advance, re-heat at 160°C (140°C fan-forced) for 10-15 minutes prior to serving.

Not suitable for freezing.

Ingredients

375g pack Carême butter puff pastry, thawed

3 medium desiree potatoes

2 large cloves garlic, peeled and crushed

1 tablespoon fresh rosemary leaves, finely chopped

2 tablespoons olive oil

sea salt and freshly ground black pepper

200g Goat curd

4 slices prosciutto, chopped

1 egg yolk, lightly beaten for glaze 

Method

1. Preheat oven to 220°C (200°C fan-forced). Lightly grease a baking tray and line with baking paper.
2. Place pastry on a lightly floured work surface and roll out just enough to cut a 26cm round.Place the pastry on prepared baking tray. Lightly score a border 3cm from the edge. Place in refrigerator for 20 minutes to chill.
3. Meanwhile finely slice potatoes to a thickness of approximately 2mm. Toss potatoes with 1 clove crushed garlic, 2 teaspoons rosemary, olive oil, salt and pepper.
4. Remove pastry from refrigerator, brush border lightly with egg glaze.
5. In a small bowl combine goat curd, remaining garlic, rosemary and prosciutto, season with salt and pepper, mixing until well combined. Spread the goat curd mixture evenly over the centre of the pastry leaving a 3cm border.
6. Lay potato slices in rows around the pastry so each slice slightly overlaps, creating a concentric pattern.
7. Bake in preheated oven for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced), cook for a further 30-35 minutes or until the pastry is golden brown.

Heilala Vanilla - Creamy Vanilla Rice Pudding

We can't wait to test the latest recipe from Heilala Vanilla, a creamy rice pudding will be a perfect winter warmer indulgence in the coming months.

Ingredients:
4 Tablespoons white rice
4 Tablespoons Heilala Vanilla Sugar
3 cups of milk
1 Tablespoon Heilala Vanilla Paste

Method:
Heat the milk slowly. Whisk in the vanilla paste and vanilla sugar and stir to dissolve.
Add the rice and pour into a shallow ovenproof dish.
Cook in a oven at 150 degrees C uncovered for 1.5-2 hours, stirring half way through.
The pudding should be creamy and just set.
Serve warm with a dusting of cocoa or cinnamon. Serves 4.

For information on Heilala Vanilla products click here.

Ashbolt Farm Elderberry Concentrate = Perfect Winter Remedy

What makes winter bearable? Ashbolt Farm's Elderberry Concentrate. As seen in the months Country Style Magazine (see below for snip-it from Flavours section of the magazine), for a Hot Toddy pour hot water over the syrup to taste and add lemon rind and spices such as cloves, cinnamon and ginger.

An alternative for those who prefer a subtle flavour, add a dash of Elderberry Concentrate to hot water and lemon and serve as a tea. Perfect for comforting those winter sniffles.

Elderberries have been proven to reduce the intensity and duration of colds or flu by half. For more details on the health benefits of elderberry and elderflower click here.
Head to www.gershgoods.com.au for details on ordering.

Peter Watson Thai Chicken Green Curry

Last week the Gersh team were warmed with another Peter Watson south east Asian range dish, beautifully cooked by Darren Gershbach.
This particular Thai Green Curry was served with chicken and rice.

Traditionally this spice mix is cooked in a split coconut cream. To do this take one can of coconut cream and place in a frying pan (this will be the pan you cook the curry in so choose well), place on a high heat to boil then reduce to low heat to evaporate, in approximately 12-14 minutes the mix will split, give up it's oil and become very thick.
Add to this 2 heaped dessert spoons of  Peter Watson Thai Green Curry paste and fry until the aroma is fragrant.
Add 500gm of chicken that is diced in the Thai style (4cm by 1cm by 2cm) and begin to cook. Add another can of coconut milk and continue to cook, add 2 dessert spoons full of fish sauce and 1 heaped spoonful of palm sugar. Kaffir Lime leaves can be added at this stage (the paste mix does contain some).
Continue cooking until the meat is tender and some of the liquids have evaporated leaving a thick rich curry as a result.

In Thailand a pure meat curry would not happen, it would contain a vegetable of some kind, usually the small pea shaped eggplants found natively. If these can not be found may we suggest small green peas.
Vegetables should be added approximately 20 minutes after you have cooked the meat.

Serve this curry with white rice and accompany with more chopped chili in a vinegar water combination.

FW: Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

 

 

From: David Johnson [mailto:noaadmin@bigpond.com]
Sent: Tuesday, 10 May 2011 11:12 AM
To: 'gershgoods.marketing.ggblog@blogger.com'
Subject: Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

 

Sebastian Luximon – International Chef at Cucina Italiana, Newport has created a recipe using Sami’s Kitchen spice Shish Tawook.

We can’t wait to try this one out for ourselves.

Grilled baby chicken with Shish Tawook, rocket baby beetroot and tomato chutney

Ingredients

Baby chicken/ Spatchcock

Garlic

Olive oil

Rocket salad

Baby beetroot

2 tomatoes

White vinegar

Sugar

1 Onion

1 bunch of Parsley

Balsamic Vinegar

 

Method

 

1. Marinate the chicken with 3 tablespoon of Shish Tawook, 1 clove of garlic crushed and olive oil for 1 hour

2. Cook in a pan the diced tomatoes, with a quarter of diced onion and garlic together until it becomes soft and add about quarter cup of vinegar and 1 tablespoon of sugar.

Cook until everything become soft and add the parsley at the end.

3. Make a dressing with the vinegar and olive oil to add to the rocket and beetroot salad.

4. Grilled the chicken on a barbecue until cooked and serve with the tomato chutney and salad.

Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

Sebastian Luximon – International Chef at Cucina Italiana, Newport has created a recipe using Sami’s Kitchen spice Shish Tawook.

We can’t wait to try this one out for ourselves.

Grilled baby chicken with Shish Tawook, rocket baby beetroot and tomato chutney

Ingredients

Baby chicken/ Spatchcock

Garlic

Olive oil

Rocket salad

Baby beetroot

2 tomatoes

White vinegar

Sugar

1 Onion

1 bunch of Parsley

Balsamic Vinegar

 

Method

 

1. Marinate the chicken with 3 tablespoon of Shish Tawook, 1 clove of garlic crushed and olive oil for 1 hour

2. Cook in a pan the diced tomatoes, with a quarter of diced onion and garlic together until it becomes soft and add about quarter cup of vinegar and 1 tablespoon of sugar.

Cook until everything become soft and add the parsley at the end.

3. Make a dressing with the vinegar and olive oil to add to the rocket and beetroot salad.

4. Grilled the chicken on a barbecue until cooked and serve with the tomato chutney and salad.

Peter Watson Fish Penang (Thai Style) Curry

This beautiful fish curry was cooked for us by Darren Gersbach not long ago using the Peter Watson Penang (Thai Style) Curry paste from the new SE Asia paste range. We loved it so much we thought we would share the recipe with you.

500gm of fish cut into bite sized pieces for a cooking time of 20 minutes
If desired mixed seafood can be used and added to the curry in order of cooking time (Darren used mussels, calamari and prawns)
1 can of coconut milk
3 dessert spoons of Peter Watson Penang Curry Paste

Place the coconut milk into a saucepan and add the curry paste, cook until oil starts to rise.
Add the fish and 2 dessert spoons full of fish sauce, 1 dessert spoon full of palm sugar and if you have them a couple of lime leaves.
Allow to cook slowly until you have a dryish curry that you can serve with white rice and garnish with chilli.
You can also add to the curry a mixture of asian greens such as bok choy, choy sum and pea shoots.

This delicious dish will not be forgotten by the Gersh team.