Trade Recipes

Ingredients

• 3/4 cup thickened cream, at room temperature
• 200g good quality dark  chocolate, broken into squares
• 1/4 cup firmly packed brown sugar

Directions

1. Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. Make sure the bottom of the bowl does not touch the water. Remove the bowl and place the saucepan over high heat to bring the water to the bowl. Reduce heat to low so the water is simmering.
2. Place ingredients in the bowl and over the saucepan. Cook, stirring often, for 3-4 minutes until the chocolate is almost melted. Remove from heat and continue stirring, this will ensure the mixture does not over cook.
3. Serve the chocolate sauce warm over ice cream, pancakes, fruit… whatever you like. It can be stored in the fridge for 3-4 weeks (if it lasts that long!).

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Ingredients

• 4 chicken breasts
• 1/3 cup loosely packed fresh coriander
• 2 lemon grass stems, pale section chopped
• 2 birdseye chillies, deseeded
• 2 tbs peanut oil
• 1 tsp sesame oil
• 2 garlic cloves
• 2 tsp fresh ginger
• 1 lime, juice and rind

• Steamed rice and steamed or stir fried vegetables to serve

Directions

1. Preheat oven to 220C.
2. Place all ingredients (except chicken) in a whizzer and process until a paste forms. Place paste in a bowl with the chicken and allow to marinate for a couple of hours.
3. Place chicken on a baking tray and bake in the oven for about 15 minutes, or until cooked through.

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Ingredients

• 2/3 cup dried split red lentils
• 1 tbs vegetable oil
• 1 brown onion, finely chopped
• 3 tsp brown mustard seeds
• 2 tbs balti curry paste
• 4 garlic cloves, crushed
• 2 cups vegetable stock
• 1/4 cup water
• 25 fresh curry leaves
• salt and pepper
• 1kg desiree or nicola potatoes, peeled, cut into 4cm chunks
• 3 tbs chopped fresh coriander

Directions

1. Wash lentils in a sieve.
2. Heat oil in a saucepan, add onion and cook until it softens. Stir in the mustard seeds and cook until they begin to pop, add curry paste and garlic and cook for a further minute.
3. Add lentils, stock, water, curry leaves and pepper into the pan. Increase heat and bring to the boil. Reduce heat and cook, partially covered, for about 5 minutes.
4. Stir in the potatoes. Cover and cook for about 20 minutes until potatoes are tender. Season with salt and pepper and serve with coriander.

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Ingredients

• 300g redfish fillets
• 3cm piece fresh ginger, grated
• 1 lime, juice and rind
• 1 egg white
• 1 tsp fish sauce
• 1/2 cup fresh coriander leaves
• 4 green shallots, trimmed, chopped
• 2 tbs olive oil

Directions

1. Process fish fillets, ginger, lime juice, egg white and fish sauce in a food processor until smooth. Add coriander and shallots, process until just combined. Shape mixture into 8 patties.
2. Heat oil in a non stick fry pan over a medium heat and cook for about 3 minutes each side. Serve with sweet chilli sauce or the Vietnamese dipping sauce.

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Ingredients

• 2 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 corn cobs, husks and silks removed, each cut into 3 pieces
• 450g cauliflower florets
• 2 tbs vegetable oil

Coriander yoghurt

• 3 coriander roots with stems and leaves attached
• 1/2 cup thick, natural yoghurt
• 2 tbs lime juice
• salt and pepper

Directions

1. Preheat oven to 200C. Cut baking paper or foil into 40cm lengths.
2. Combine corn, cauliflower, spices and oil in a bowl and toss to coat.
3. Distribute vegetables evenly among the pieces of baking paper or foil. Fold in the sides to enclose the vegetables and place on an oven tray. Bake in oven for about 30 minutes.
4. Meanwhile, combine the yoghurt ingredients in a bowl.
5. Serve vegetables with yoghurt spooned over the top.

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You could use eggplant, Spanish onion and pumpkin for this recipe as well.

Ingredients

• 1/3 cup toasted pine nuts
• 500g lamb backstrap
• 2 zucchini, sliced lengthways
• 1 red capsicum, quartered, deseeded, cut into thin strips
• baby spinach
• 50g parmesan shavings (or feta)
• Turkish bread, to serve

Dressing

• 1/4 cup olive oil
• 1/2 cup fresh basil leaves
• 1 tbs balsamic vinegar
• 2 tsp honey
• 2 cloves garlic
• salt and pepper

Directions

1. Place dressing ingredients in a whizzer and process until combined. Set aside.
2. Cook lamb on a preheated bbq grill until cooked to your liking. Remove, cover with foil and allow to rest.
3. Cook zucchini and capsicum until cooked through.
4. Slice lamb across the grain, place in a bowl along with the baby spinach, grilled vegetables, parmesan, pine nuts and dressing. Serve with warmed Turkish bread.