Al Brown Recipes RSS
Lamb, beetroot and feta, is one of those heavenly combinations that is just a perfect marriage of flavours. The lamb backstraps, Te Manaia beetroot and Kingsmeade Castlepoint Feta used in this dish combine beautifully to create a delicious Winter salad. Serves 6 Step 1. Cooking Beetroot Preheat oven to 180 degrees. Remove any leafy tops off 2 bunches of baby beetroot (or 500g of big beetroot) and discard. Place them in a small oven proof dish, pour over 1/3 cup canola oil along with 1/3 cup water. Cover with foil and roast in the oven for an hour or so until...
This 3 step recipe has a lean towards Tex Mex and has summer written all over it! I really enjoy the combination of the sweet with the citrus and heat from the chilli in this dish. The hot glazed Salmon fillet served on the chilled white bean salsa works a treat also. Serves 8 (light lunch) Step 1. Honey Lime Chili Glaze Ingredients 1 cup honey Zest of 2 limes (grated fine) 1 Tbl cumin powder 2 tsp Chipotle Tabasco (or regular) Salt Method Heat the honey in the microwave for 20 seconds to liquefy. Fold in the lime zest,...
Hayden, Al's Sous Chef, came up with this dish and it fast became a family favourite for the Winter months. It’s sort of a cross between a stew and a soup, with wonderful rich and comforting flavours. It can be made a few days ahead or frozen down. Perfect for lunch with some crusty bread after kids sport on a Saturday morning. Serves 6 Ingredients… 50 ml olive oil800 gm pork or Italian sausages3 garlic (rough chopped)1 cup onions (finely diced)½ cup celery (finely diced)2 cups leeks (sliced into thin rounds)2 bay leaves2 Tbs fresh thyme (finely chopped)2 Tbs fresh sage (finely chopped)2 1/2 L...
I eat dishes like this all the time. Simplicity is the key. Beautiful product handled as little as possible without a whole lot of muddling and confusing flavours on the plate. Super fresh groper (or other fish with thick flakes), vine ripened tomato’s, basil and a terrifically simple Tamarind dressing. Make it, you’ll love it! Serves 6 Step 1. Tamarind Palm Sugar Vinaigrette Ingredients: 75gm Tamarind 50gm Palm sugar (Brown Sugar is also fine) 2/3 Cup Hot Water 1 Tbl Lemon Juice 1 tsp Salt Fresh Grind of Black Pepper ¼ Cup Canola Oil Method: In a bowl, break up...
Hayden, my chef who works along side me, developed this dish. This is perfect for summer… but still delicious on a crisp Autumn day. I love cold poached fish, especially with some sharp and slightly spicy dressing. This ticks all the boxes and gets the heart healthy nod as well. Serves 6 Step 1. Red Curry Dressing Ingredients… 1/4 cup rice wine vinegar2 Tbl thai red curry paste3 Tbl sugar3 Tbl fish sauce1/2 cup lime juice from limes (freshly squeezed) Method… Place the rice wine vinegar, red curry paste, sugar and fish sauce in a small saucepan place on medium low heat...
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