Top 3 Grand Final Snacks
KICK GOALS IN THE KITCHEN
INGREDIENTS
4 large limes, juice and zest
1T good chardonnay vinegar
1 small knob ginger
1 shallot, finely diced
1 green chilli, finely diced, seeds removed
1 bunch coriander, chopped
50g Palm sugar
METHOD
In small bowl, add juice and zest of 4 limes, vinegar and finely diced shallot.
Microplane the ginger and add diced green chili and grated palm sugar.
Just before serving, add in 1 bunch finely chopped coriander.
SERVE
Serve straight away.
Should be tart, sweet and a little spicy all at the same time. Gets the party started!
Shop The Look — Nesting Bowls in Midnight
INGREDIENTS
for at least 4 hours or overnight
200ml olive oil
120ml water
Juice and zest of one lemon
3 tablespoons tahini
2 tablespoons ground cumin
Salt and pepper to taste
Sautéed Broccoli with Pine Nuts
1 large broccoli, chopped into small pieces
or pulsed in a food processor
3 tablespoons pine nuts
1 clove garlic, minced
1 tablespoon ground cumin
4 tablespoons olive oil
Wedge of lemon for juice and zest
Salt and pepper to taste
METHOD
Cashew Nut Hummus
In a blender or Thermomix, drain the soaked cashew nuts and add half of the olive oil and water, along with tahini.
Blend until smooth, scraping down the sides as needed.
Gradually add the remaining olive oil and water, alternating between them until you achieve a creamy consistency.
Add lemon zest, lemon juice, ground cumin, salt, and pepper.
Blend until well combined and smooth. Adjust the seasoning to taste.
Sautéed Broccoli with Pine Nuts
In a medium-sized sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add chopped broccoli, minced garlic, and pine nuts to the pan.
Sauté for a couple of minutes until the broccoli is just al dente, and the pine nuts are toasted.
Dress with lemon juice, zest, remaining olive oil, ground cumin, salt, and pepper. Toss to coat evenly.
Remove from heat and set aside.
SERVE
Spread the cashew nut hummus in your medium Styleware Bowl.
Surround the hummus with the sautéed broccoli and pine nuts mixture.
Garnish with additional drizzle of extra virgin olive oil, and a sprinkle of fresh herbs if desired.
Serve with your favourite flatbreads (my favourites are yoghurt flatbreads, lightly grilled and brushed with garlic oil) but if want to keep vegan can use simple crackers or selection of young vegetables also super good.
Shop the Look — Nesting Bowls in Dune
INGREDIENTS
Olive oil
1 red onion, peeled and finely sliced
1 sprig of fresh sage, leaves picked
6 higher welfare pork sausages
1 handful of breadcrumbs
fresh nutmeg, for grating
250g ready-made puff pastry
1 free-range egg
A little milk
METHOD
Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Pr
ess down with your fingers or the edge of a spoon to seal the join.Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
SERVE
Serve with piccalilli and a cress salad.
Style & Serve — Nesting Bowls in Speckle
Featured Products
2-Piece Set
Midnight
3-Piece Set
Dune
4-Piece Set
Speckle
