Fluffy Pancake with Lemon Twist

Makes: 4-6

Ingredients:

1 cup of self-raising flour
1 cup of soy milk delite
1 tsp rind of lemom
2 eggs, separated
1 tbsp caster sugar
pinch of salt
butter for cooking
Garnishing: banana, strawberries,
berries, cream or ice cream
Maple syrup


Method:


1. In a bowl, beat together flour, milk, rind of lemon, 2 egg yolks, caster sugar, and pinch of salt, until bubbles appear.

2. Whisk 2 egg whites until stiff and white peaks form.

3. Fold in egg whites with batter until mix.

4. Cook pancake in low to half-medium heat. Flip over once edges look dry and top stops bubbling.

Garnish berries, banana, cream or vanilla ice cream and maple syrup. Sprinkle with icing sugar.

Paua Butty or Abalone

Paua Butty

 

Ingredients olive oil or butter onions, thinly sliced garlic, minced fresh chilli, thinly sliced abalone/paua sliced as thin as possible lemon juice rocket leaves buttered white bread

Method Heat up a cast iron skillet or saute pan to medium heat. Add some olive oil, butter or both. Toss in onions, garlic and chilli. Cook, stirring occasionally until the onions begin to turn golden. Remove from pan and place in a dish. Wipe pan with paper towel, then place back on heat to get the pan really hot. Toss paua through oil, then put in hot pan. Let it sear for 30 seconds then stir round the pan for about a minute.   Season with salt and lemon juice. Stir the cooked onions back in.   Make up the butty/sandwich with rocket leaves and paua mix. Eat while hot.

Sicilian Groper in Foil

Sicilian Groper in Foil

 

 

Ingredients 1 groper fillet about 300g butter bunch of dill lemon slices cherry tomato, diced capers Kalamata olives. Squeeze out the pips and tear the olives with your hands eschallots, thinly sliced basil, hand torn foil citrus oil black pepper

Method As this is going directly onto hot coals you will want to double the foil so as to not get any tears.   Lay out the foil big enough to wrap the fish in. Smear butter onto the foil then lay out 4 – 6 slices of lemon and then a big bunch of dill on top of the lemon.   Now lay the groper fillet on top of the dill. Scatter over the fillet the eschallots, diced tomato, capers, torn olives and torn basil leaves.   Drizzle some citrus oil over everything and finally a few turns of freshly ground black pepper. Wrap the foil bringing each side up and twisting together to create a neat tightly sealed parcel. The fish will steam as well as roast in this package. Place on hot coals and cook for about ten minutes. Carefully open the foil and check for doneness by how the fish flakes. If not cooked wrap up and cook a little longer. If cooked eat directly out of the foil package savoring all of the lovely juice created by the fish, butter, lemon and veggies!

Flourless Chocolate Cake with Rich Fudge Sauce

Flourless chocolate cake

Prep Time	Cook Time	Serves
20 mins for cake + 5 minutes for sauce	50 mins for cake + 5 minutes for sauce	6

Ingredients

• 250g dark chocolate, chopped
• 100g unsalted butter, chopped
• 1/2 cup strong black coffee
• 2 tsp vanilla essence
• 6 eggs, separated
• 1/2 cup caster sugar
• 200g ground almonds
• Extra 1 tbsp caster sugar
• Sifted cocoa, for dusting

This chocolate almond cake with rich fudge sauce is flourless. Great served warm with a scoop of ice-cream or a spoonful of softly whipped cream. The fudge sauce can be poured over hot, or wait till it cools then spoon over a generous dollop.

Here's how

1.  Preheat oven to moderate 180C. Brush a deep 20cm-round cake tin with melted butter and line the base and sides with baking paper. Place chocolate, butter, coffee and vanilla into a heavy-based pan and stir over a low heat until the chocolate is melted and the mixture is smooth. Remove from the heat and cool until lukewarm.

2. Place egg yolks and sugar into the small bowl of an electric mixer and beat until the mixture is light and creamy. Gradually add the chocolate mixture and beat on low until just combined. Transfer to a large bowl. Add almond meal and mix well. Wash and dry the beaters.

3. Place eggwhites in the large bowl of an electric mixer and beat on high until soft peaks form. Add the extra sugar and beat for 1 minute longer. Add eggwhites to the chocolate and fold through using a large metal spoon.

4.  Pour mixture into prepared tin. Gently shake tin to settle the mixture. Bake for 40-45 minutes or until cooked through when tested with a skewer inserted in the centre. Leave in the tin for 5 minutes before turning onto a wire rack to cool. Dust with sifted cocoa powder, if desired. Serve with rich fudge sauce.

Rich fudge sauce

• 300ml thickened cream
• 200g dark chocolate, chopped
• 100g marshmallows, chopped
• 1/4 cup Kahlua or Tia Maria

Put cream, chocolate and marshmallows in a heavy-based pan. Stir over a low heat until smooth and melted. Remove from the heat and stir in the Kahlua or Tia Maria. The sauce will keep in an airtight container in the fridge for up to 3 weeks.