COASTAL HARVEST

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In this issue Black Velvet Cupcakes

Prawns with Cajun Salt and Lime AioliCheese and Chive Corn Fritters

Choc Fudge Cookies with Salted CaramelEasy Pizza Bases

Choc Fudge Cookiessandwiched with salted caramel

You can imagine the pain and suffering we endured during the development and taste testing of this recipe! - and yes, they are as sticky as they look, its all part of the fun!

Makes 12 sandwiched cookies

125gm butter, cubed200gm dark chocolate, chopped

1 1/4 cups plain flour1/2 tsp baking powder1/2 cup cocoa powder

1 cup dark brown sugar1 egg

1. Preheat oven to 180°c and line two trays with baking paper.2. Melt butter and chocolate together over medium heat until smooth,

cool for 5 mins.3. Use a whisk to mix together the flour, cocoa, baking powder and

brown sugar in a large bowl.4. Add the egg and start to stir as you pour in the chocolate mixture.

5. Roll into small balls and space evenly on tray with room to spread. Flatten gently with wet fingers or a fork.

6. Cook 10 mins, cool on trays. The cookies will still be soft until cooled completely.

7. Sandwich together with a small amount of salted caramel 8. Refrigerate until serving.

150ml Salted Caramel (recipe page 10)

1.

500gm green prawns, peeled and deveined

2 egg yolks1 lime

1/2 tsp dijon mustard1/2 clove garlic3/4 cup olive oil

1 tsp cajun salt (see page 14)

1. In food processor combine yolks, mustard, garlic and the zest and juice of half the lime.

2. Blend for 30 seconds until smooth. Add 2 tbs of the oil and blend again.3. With the processor still running gradually add more oil until thickened.

4. Add 1 tbs water and blend again for a dipping consistency.5. Cook the prawns over a medium high heat on a bbq or in a pan.

6. Sprinkle with the cajun salt, serve with the aioli and the rest of the lime.

Prawns with Cajun Salt and Lime Aioli

Its all about the

food...Tomato Consomme with Goats Cheese Mousse

Look out for this recipe in our next issue!

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3.

Perfect Pizza Bases

1 1/4 cups luke warm water7gm packet of dry yeast

4 cups plain flour2 tsp saltolive oil

Preheat oven to 210 °1. Combine water and yeast in small bowl and set aside for 5mins.2. Combine 3 1/2 cups of the flour with salt in a large bowl and make a well in the centre.3. Add yeast mix and stir to combine.4. Knead for 5 minutes, adding remaining flour until no longer sticky.5. Knead until smooth and elastic.6. Brush a large bowl with olive oil, add dough and coat with the oil. Cover with cling film and set in a warm position until doubled in size (approx. 1 1/2 hours).7.Cut the dough into 2 and use a rolling pin to form the size needed.8. Top with your favourite ingredients - we used pepperoni and mozarella on one, and spinach, ricotta, parmesan and mozarella on the other.9. Bake until cheese is melted and base is browned.

What is F.I.G?

FIG (The Food Integrity Group) is a non-profit community-based food group which was founded in July 2008 and commenced operations in February 2009, supplying locally grown organic produce to the people of the Central Coast.

Operating out of Ourimbah Scout Hall, Monday afternoons between the hours of 2.00pm and 5.00pm, FIG supplies over 100 pre-paid food boxes per week.

So if you are interested in some tasty, organic locally grown produce have a look at the website below.

FIG can be contacted on 0416 647 715 Monday 7.00am to 6.00pm or Tuesday to Friday 9.00am to 5.00pm.

Any further information you might need can be found at www.fig.org.au or

figco-op.blogspot.com or http://www.facebook.com/pages/The-FIG-Co-op/250483128356020

Sumac Crusted Lamb Cutletswith Parmesan Polenta

Serves 48 lamb cutlets

2 tbs sumac (from the spice section of deli’s and supermarkets)425gm tin chopped tomatoes1sml clove garlic - crushed1/2 of a small onion, diced

1 tbs brown sugar1 tbs red wine vinegar

2 cups milk2 cups water

1 cup fine polenta1/4 cup grated parmesan

olive oil1. Sprinkle the cutlets with the sumac and press into the meat.

2. In a small pan cook the onion and garlic in 1tsp olive oil until soft, add the vinegar, sugar and tomatoes, turn to medium low to reduce liquid.

3. Start to bring the milk and water to the boil.4. In a large pan cook the lamb cutlets - approx 2min each side for medium.

5. While whisking the milk and water, gently pour in the polenta.6. Keep whisking until thickened and coming away from the sides, stir in the

parmesan and 1tbs olive oil.7. Spoon polenta onto plates or serving dish, spoon on tomato sauce and top with

cutlets, garnish with herbs.

Zucchini Soup with Crumbled Chorizo

olive oil1 small onion - diced1 clove garlic - crushed4 medium zucchini - chopped3 medium potatoes - diced1ltr chicken stock (or vegetable stock)

salt and pepperparmesan

lemon oil to garnish (found at gourmet grocers, or substitute a drizzle of olive

oil and a squeeze of lemon)1 chorizo sausage

1. Cook onion and garlic with 1tbs olive oil in a large pot until soft.2. Add zucchini, potato and stock - bring to boil.

3. Turn heat down and simmer until potato is tender - approx 15mins4. Dice the chorizo very finely and fry in small pan until dark and crispy, drain on

a paper towel.5. Cool slightly, blend in food processor until smooth, season with salt & pepper.

6. Serve in bowls topped with chorizo crumble and drizzle of lemon oil.Serves 4

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8.

Traditional Parpadelle Bolognaise

1. Sweat off diced vegetables in olive oil, add garlic and mince.2. Cook until starting to brown, add tomato paste and stock.

3. Simmer over a low heat until most of the liquid has cooked off.4. Fold cooked pasta through the sauce and serve with parmesan

and a drizzle of olive oil.Serves 4-6

There are thousands of bolognaise combinations around the world and throughout different parts of Italy - this one is from Bologna, the

birth place of bolognaise.

1 small carrot - diced1 small onion - diced1 celery stick - diced

2 cloves garlic - crushed2 tbs olive oil

250gm pork mince250gm beef or veal mince

200gm tomato paste500ml beef stock

4-6 serves of homemade parpadelle (see page 13)- or store bought fettucini

Parmesan to serve

Salted Caramel

Melt 200gm white sugar over a medium heat until all the

crystals have dissolved. Warm 200ml cream in a small pot

and carefully add to the sugar. Remove from heat and add 1/2 tsp flaked salt and 1 tsp vanilla extract. Cut 150gm

butter into cubes and stir in until melted. Return to heat if

needed. Cool and refridgerate in jars.

This thick caramel is perfect for salted caramel milkshakes, or just spooned over icecream.

Keep in the fridge in an air-tight jar.

10.

Black Velvet Cupcakeswith peanut butter frosting and milk chocolate centres250gm plain flour

1/4 cup cocoa powder

2 tsp baking powder

1/2 tsp bicarb soda

100gm butter - softened

200gm caster sugar

1 tbs black food colouring

2 tsp vanilla extract

2 eggs

175ml milk

2 tbs apple cider vinegar

125gm cream cheese

2 tbs sour cream

2 tbs softened butter

2 tbs peanut butter

2 cups icing sugar

1 cup thickened cream

1 cup chopped milk chocolate

1. Preheat oven to 170°c and line a muffin tin with papers.

2. Combine the flour, cocoa, bicarb and baking powder in a bowl. In a seperate bowl

cream the butter and sugar until pale, add the vanilla and colouring.

3. Continue beating the butter mix and add a cup of dry ingredients, then 1 egg.

4. Add the rest of the dry ingredients and the other egg.

5. Finally beat in the milk and the vinegar, continue beating until smooth.

6. Divide between cupcake cases and bake for 20mins or until a skewer comes out

clean.

7. Cool on a wire rack.

For the frosting - Beat together the cream cheese, sour cream and butter. Add

peanut butter and icing sugar and beat until light and fluffy - approx 3 mins.

For the milk chocolate centre - Melt the chocolate and cream together in the

microwave stiring every minute until smooth. Cool, and then beat until fluffy.

Make a cavity in the top of the cupcakes with a knife and use a piping

bag to fill with the chocolate mix. Pipe the peanut butter frosting over

the top and sprinke with chocolate flakes.

Basic Pasta

Dough

400gm “OO” plain flour4 eggs

Tip the flour on a clean, smooth work surface and make a well in the centre.

Crack the eggs into the well and stir with a fork.Using your hands, gradually work and mix the egg into the flour

until it comes together.Knead the dough for 5 minutes until smooth and elastic.

Cover in cling film and let rest for an hour or so in the fridge.Cut the dough into four pieces and roll them one at a time.

Use a pasta roller or a rolling pin on a floured surface to roll the dough as thin as possible - about 1-2mm.

Cut the pasta into strips as wide as you need.Spread evenly on a floured surface or hang on a pasta rack or coat

hanger to dry.

Note - Fresh home made pasta will cook much quicker than dried packet pasta.

Depending on the thickness it should take between 3 - 7mins at a rolling boil in salted water.

13.

Flavoured Salts

Truffle Chilli Salt1/2 tsp chilli flakes1/4 cup flaked salt1 drop truffle oil

1.Blend salt, oil and chilli in processor to combine.

Sage Salt12 sage leaves1/4 cup flaked salt

1. Dry the sage for 6 mins in the oven set to 100°c - use a cake cooling rack to weigh the leaves down if using a fan oven.

2. Blend salt and sage in food processor until fine.

Roasted Garlic Salt1/4 cup flaked salt1 clove garlicolive oil

1. Drizzle the oil over the garlic clove (still in skin)

2. Wrap in foil and bake at 180 for 10mins or until soft.

3. Squeeze garlic out of skin and add to salt in food processor.

4.Blend until well combined.

5. Spread onto oven tray and bake at 120°c until dry. If the salt forms lumps return to processor until finely crushed.

Cajun Salt1/2 tsp each of yellow mustard seeds, dried oregano, dried onion flakes and

dried garlic granulesChilli powder to taste1/4 cup flaked salt

1. Blend ingredients in processor un-til fine.

14

Add extra flavour to grilled meats with these pantry stand-by seasonings

Slow Baked Pumpkin FrittataBaking this frittata very slowly results in a very dense and silky texture. You

can of course, speed it up if you wish.

You could also add semi-dried tomatoes and herbs.

200gm Pumpkin - diced into 1cm cubes, roasted or boiled until almost tender8 eggs

1tbs olive oil1/4 cup thickened cream

1/2 tsp grated nutmeg (or 1/4tsp ground nutmeg)1 sml garlic clove - crushed or grated

cracked pepper

1. Grease a 20cm cake tin and line with baking paper, pre-heat oven to 90°c

2. Whisk the eggs in a medium bowl, add the oil and whisk again.

3. Add the cream, nutmeg, garlic & pepper - don’t be tempted to add salt as it will dry out the eggs - feta or parmesan cheese can be added for extra flavour.

4. Whisk again and then stir in the pumpkin, pour into tray and bake for 90mins until set.

5. Cool in the tin for 5-10mins and turn onto board to cut.

For a faster frittata - heat the oven to 180°c and cook for 20mins or until set.15

Belgium White Chocolate Coconut Truffles

French truffles are based on a cream and chocolate ganache - these Belgium style ones use a butter and chocolate mix to make them light and fluffy.

180gm good quality white chocolate85gm unsalted butter - room temperature

1 1/2 tbs glucose syrup (from the cake decorating dept. of supermarkets)2 cups fine desiccated coconut

1. Cream the butter until light and fluffy, add glucose and beat again.2. Melt the chocolate, add to the butter mixture and stir to combine.3. Cool for 5 mins and spoon into piping bag.4. On a lined tray - pipe into small mounds, the shape isn’t important as they will be rolled later.5. Sit in fridge for approx. 10mins until firm.6. Roll into balls and toss into coconut gently coating each ball and place back on tray.

These can be kept in the fridge in an airtight container for around 1

week, serve at room temperature for the softest consistency

They can also be dipped in melted chocolate for a crisp shell and soft centre

16.

Inspired by Avoca Theatre’s upcoming International Chocolate Day we thought it was a great time to share this recipe.

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Central Coast

Cheese and Chive Corn Fritters

These tasty fritters are crispy on the outside and soft on the inside, - perfect for a snack with drinks.

You can serve them with sweet chilli sauce, a squeeze of lemon or just a sprinkle of sea salt!

In a bowl, mix together 1 cup of creamed corn, 1 tbs grated parmesan, 1 tbs grated tasty cheese or mozzarella, 1 tbs chopped chives.

Add 1/3 cup plain flour and 1/4 tsp salt.Mix with a wooden spoon until combined.

Heat vegetable or canola oil in deep fryer or small pot to 190°c - medium high.

Cook in batches using a spoon to carefully drop 1/2 tablespoon size fritters into the oil.

Drain on paper towel.

18.

Nigel Drysdale

Painter & DecoratorNew Work and Repaints

Covering all areas of the Central Coast and Sydney

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Lic No R88093

Advertise your business here.

Packages starting at $149 + gst

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Repeat use medium means poten-tial customers see your ad multiple times as they refer back to our recipes

19.

Herb and Garlic Twists

with Basil Dipping Oil

A great side dish or starter to any meal or light lunch.This is where growing your own herbs really pays off - the fresh baked bread is a perfect

showcase for their flavours.

350ml luke warm water1 x 7gm packet dried yeast

500gm plain flour1 tbs caster sugar

1tsp salt100gm butter – softened3 cloves garlic – crushed

2 tbs finely chopped herbs – we used thyme, rosemary and oregano(or 2 tsp of dried herbs if fresh aren’t available)

1 egg yolk1 tbs olive oil

1. In small bowl combine the water, yeast, sugar and salt. Sit for 15mins.2. Sift the flour into a large bowl and add the yeast mixture. Stir and then knead on a floured surface

until the dough comes together. 3.Keep kneading for 3-4 mins until smooth. Set aside in a warm spot for 1hr.

4.Mix together the butter, garlic and herbs.Preheat the oven to 180°c

5. Divide the dough into six balls and roll into 15cm long cylinders, flatten to about 1cm thick.6. Divide the butter among the dough and spread down the centre, not all the way to the edges.

7. Bring the sides up and pinch together at the top, twist the stuffed dough to seal and then fold one end across the other.

8. Mix the yolk and oil together, brush the glaze onto the twists.8. Bake on a lined tray for 30mins or until browned.

For the basil oil -Place a handfull of torn basil and 1 1/2 cups light olive oil in a small pan.

Gently heat for approx 8-10mins without letting it simmer.Take off the heat and sit for 1hr to cool.

Strain liquid and store in an airtight container with some baby basil leaves or seeds.

21.

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