Barossa Lamb Pizza

Steamed Kipfler potatoes, spinach, feta, lamb marinated in a lot of rosemary and cooked only on pizza
No other cheese, thin crust
yogurt on later

Chocolate Chicken Mole with wraps

Chocolate Chicken Mole

Ingredients

For the Chicken:

1 – 1.5 kg chicken pieces we used 4 wings and 4 legs

½ cup vegetable oil

salt and pepper

3 cups chicken stock

½ cup orange juice or 2 tbsp orange rind OR ½ cup water

For the Sauce:

6 dried long red chillis

1 brown onion diced

3 cloves garlic chopped

1 cinnamon stick

1 tsp oregano

½ tsp ground cumin

½ tsp allspice

½ tsp anise seeds

¼ coriander seeds

¼ tsp ground nutmeg

¼ tsp ground cloves

1-2 tbsp peanuts crushed

1 tbsp pepitas

400 g tomato puree

2-3 tbsp dried prunes or raisins

1 slice day old bread torn into chunks

60 g dark chocolate minimum 80% cocoa

To Serve:

flour or corn tortillas

fresh coriander

red onion finely sliced

2 tbsp sesame seeds garnish

·         Instructions

·         Let’s get started! First up, the chillis. Heat half a cup of vegetable oil in a medium frypan and add your dried chillis. Heat them through gently until they just start to blacken, but don’t allow to burn. Carefully remove them from the oil and pop into a small bowl, then cover with boiling water and allow to soak for around 30 mins.

·         Now for the chicken! Pour the chilli oil into a large saucepan or casserole dish over medium-high heat. Sprinkle chicken pieces with salt and pepper and cook in batches, three minutes or so per side. (Watch out for spitting oil! We recommend using a lid here to shield yourself). Once cooked, return all the chicken to the frying pan you used to cook the chilli and add the orange juice and half the stock. Bring to the boil, reduce to a simmer and allow to bubble away for around 20 mins, rotating the chicken every 5 minutes or so to coat.

·         Meanwhile, back in the large saucepan/casserole dish, add your chopped onion, garlic and gently fry until translucent in the chilli oil. Next add the oregano, cumin, allspice, nutmeg, cloves, anise seeds, coriander seeds and cinnamon stick and cook for a couple of minutes until the spices are mouthwateringly fragrant. Add in the peanuts, pepitas, torn chunks of bread, tomato puree and raisins or prunes along with the softened chillis. Pour in the remaining chicken stock and simmer for 10-15 minutes to allow all those gorgeous flavours to blend.

·         Now, remove from the heat and take out your cinnamon stick to blend the sauce. You can do this with a stab blender or by transferring the sauce in batches into a food processor or blender.

·         Now add in your dark chocolate and allow to melt gently into the sauce. Give it a good stir and a taste test.

·         Finally, you can place your chicken pieces (whole or shredded) along with its juices and stock back into the pot with your blended mole sauce and cover. Return to the heat and warm through before serving.

·         To assemble:

·         Layer your fresh tortillas with chicken mole, red onion and fresh coriander.

·         Optionally, serve with fluffy white rice.

·         Enjoy!

Chorizo Recipes Assorted

Chef John

Ingredients for about 8 to 10 Italian Sausages:

3 pounds pork shoulder

28 grams kosher salt (1 ounce)

4 cloves garlic

2 tablespoons

whole fennel seed, toasted

2 teaspoons freshly ground black pepper

1 teaspoon anise seed

2 teaspoon crushed red pepper flakes

1 teaspoon ground cayenne pepper

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon ground mustard

1/4 teaspoon ground allspice berries

1/2 teaspoon ground coriander

1 tablespoon white sugar

2 tablespoons cold water

River cottage

3-–4 lengths of beef runner casings

5kg boneless shoulder or hand of free-range pork, with about 20% fat (measured roughly by eye)

1kg cured pork loin

100g PDV salt (i.e. 2% of the weight of the pork shoulder or hand)

125g smoked hot paprika

70g sweet paprika (unsmoked)

15g cayenne pepper

50g fennel seeds, lightly toasted

10 garlic cloves, peeled and finely chopped

1–2 glasses red wine

·         Soak the casings for at least 2 hours in cold water.

·         Mince the pork shoulder or hand using the coarse (8–10mm) plate of your mincer and place in a bowl.

·         Cut the pork loin into small cubes and add to the minced meat with all the other ingredients except the wine.

·         Mix thoroughly, using your hands, so that the flavourings are well distributed throughout the mixture.

·         Now add enough wine to bind the mixture (but not too much or it will leach out of the skins later, carrying flavour with it, and also some of the crucial salt).

·         Pack the mixture into the sausage stuffer and fit a medium nozzle on the end.

·         Load the casing on to the sausage stuffer, tie the end with string and fill the casing, to form sausages about 30cm long, packing tightly and ensuring there are no air pockets.

·         Secure the other end of the casing with string.

·         To begin with, you will need to hang the chorizo in a warm place, ideally 25–27°C, to enable incubation of the bacteria and facilitate fermentation.

·         After 12 hours in this environment, move the chorizo to your dry-curing spot, which should be between 12 and 18°C with a humidity level of approximately 70% and a constant circulation of air.

·         Make sure the chorizo are not touching a wall, or each other, and they are not in direct sunlight.

·         Over the coming weeks, test the pH to ensure it is below 4.5.

·         Allow 6–10 weeks for the chorizo to cure if you want to eat it raw.

·         Serve cut into thin slices.

·         Note: Should you want to, you can cook with the chorizo soon after mixing rather than leave it to cure.

Makes: 8 to 10 sausages

1 kg pork shoulder, diced into 2cm pieces

200g pork back fat, diced into 2cm pieces

5 cloves garlic, minced

3 tablespoons smoked paprika

1 tablespoon salt

1 teaspoon red chilli flakes

1 teaspoon black pepper

60ml dry white wine

1 hog casing

Mince:

·         Place the pork shoulder and back fat in the freezer for 30 minutes with the meat grinder, this will make grinding easier.

·         Run the meat and fat through the grinder fitted with a medium plate. In a bowl, mix the mince with the garlic, paprika, salt, chilli flakes, black pepper and wine. Mix well with your hands 2-3 minutes, then cover with plastic wrap and chill 1 hour or up to overnight. You can then use the mince in recipes or continue on to make sausages.

·         Sausages:

·         Soak the hog casing in water for 30 minutes, then run water through from the tap to rinse out any salt.

·         Using the medium sausage stuffing funnel, place the casing over the end of the tube. Start passing the meat mixture through the funnel, stopping as it starts to come out the other end. Tie the casing in a knot and continue passing mince through the grinder, supporting the sausage with your other hand. Once the mince is used up, tie off the other end of the casing.

·         Twist the sausage at regular intervals to create sausages of desired length. Alternate twisting direction with each link.

·         Using a metal skewer, poke 2-3 small holes in each sausage to allow air to escape during cooking.

·         Cook as desired, or chill in the fridge for up to 3 days or freeze for up to 3 months.

Doro Wot

Ingredients

2 pounds skinless chicken legs

Lemon juice

2 large red onions, finely chopped

1 1/2 cups berbere (Ethiopian spice mixture which includes chile pepper, garlic, ginger, dried basil, Ethiopian cardamom, black and white pepper, fenugreek and rue, a bitter shrub)

1 cup Niter Kibbeh (Ethiopian Spiced Butter), recipe follows

1/2 cup fresh garlic, finely ground

1/2 cup fresh ginger, finely ground

6 peeled hard-boiled eggs

Salt

Injera bread, for serving, recipe follows

Niter Kibbeh (Ethiopian Spiced Butter):

6 pounds unsalted butter

1/3 cup bishop seed (also known as ajwain, similar to thyme)

1/3 cup cardamom seeds

1/3 cup black cumin

1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)

Injera (Fermented Sourdough Bread):

1 1/2 pounds teff flour

1/2 pound barley flour

1/4 cup wheat flour

Directions

Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)

Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.

Niter Kibbeh (Ethiopian Spiced Butter):

Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

Injera (Fermented Sourdough Bread):

Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.

Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.  Place the injera on a plate and serve.