Free Recipe: Raspberry Souffle by Weight Watchers

155341_RaspberrysoufleThis recipe for a delicious Raspberry Souffle is from the latest issue of the Weight Watchers magazine. You can access thousands more recipes by subscribing to Weight Watchers. Try it FREE with a 14 DAY FREE TRIAL to Weight Watchers Online (Australia and New Zealand only).

INGREDIENTS:

  • 1 tsp plain flour, to dust
  • 2 cup(s) frozen raspberries
  • 4 medium egg white
  • 1/3 cup(s) caster sugar, (75g)
  • 1/4 cup(s) low-fat natural yoghurt
  • 2 x 3 second spray(s) oil spray

METHOD:

  • Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ramekins with oil and dust inside with flour. Gently tap ramekins to remove excess flour.
  • Puree thawed raspberries in a food processor. Strain and discard seeds.
  • Using electric beaters, beat egg whites in a large, clean, dry bowl until soft peaks form. Add ¼ cup sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Gently fold in half the raspberry puree. Divide mixture among ramekins. Bake for 12 minutes or until lightly browned and puffed.
  • Meanwhile, place low-fat yoghurt, remaining raspberry puree and sugar in a medium bowl, stirring well to combine. Serve souffles with raspberry yoghurt puree on the side.

Free Recipe: Carpaccio of Kingfish with Picalilli, Capers and White Balsamic Dressing

This free recipe is by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley in New South Wales. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.

Margan Family Wines

Serves 4

Ingredients

  • 1 fillet of hiramasa Kingfish, 300g, thin slices (2mm thick)
  • 1 tablespoon baby capers
  • Picalilli
  • 1 Cup of mixed baby vegetables (carrot, radish, cauliflower- trimmed and peeled)
  • 120 ml olive oil
  • 2 eschallot diced, 4 garlic, sliced
  • ½ t turmeric, 2 bay leaves, 8 sprigs thyme, 8 sprigs tarragon
  • 200 ml white wine, 40 ml white wine vinegar
  • 300 ml chicken stock

Method:
1. Place baby veg and tarragon into a bowl.
2. Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.
3. Remove from heat and pour (while hot) over baby vegetables and tarragon.
4. Cover and refrigerate for at least 8 hours.

Balsamic Dressing

  • 125ml white balsamic vinegar
  • 1 finely diced eschallot
  • Parsley stalks- 3, Peppercorns, 5
  • Place all ingredients in a saucepan, bring to the boil and reduce by ½. Cool
  • Add 50ml extra virgin olive oil

To Serve
1. Arrange kingfish slices on each plate.
2. Season and drizzle with balsamic dressing.
3. Strain the piccalilli mix and arrange baby vegetables over the kingfish.
4. Garnish with baby capers (optional).

Free Recipe: Carrot, Date and Pistachio Cake

This recipe for “Carrot, Date and Pistachio Cake” was created by Michael Robinson, Head Chef at the Margan Restaurant at Broke Fordwich, in the Hunter Valley of NSW. Margan Restaurant was recently named one of the Top Ten Regional NSW Restaurants by Gourmet Traveller Restaurant Guide 2014.

dessert2 sept10

Ingredients
125 g self raising flour
1/2 teaspoon powdered ginger
½ teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
½ cup chopped pistachio nuts

Method

  • Preheat oven to 180 c
  • Line an 18 cm spring form bake tin with ‘gladbake’ (or similar)
  • Sift flour, spices and sugar together.
  • Lightly beat oil and eggs together and add to flour.
  • Beat with an electric beater for about a minute until smooth.
  • Fold in dates, nuts and carrots.
  • Pour into tin and bake for an hour. Cool.

To Serve
In the Margan Restaurant we serve with fried carrot ribbons (shredded carrot- do this with a peeler- deep fried in clean oil, drained and cooled) ; vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.

Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au

Beat the winter chills with this recipe for a hearty soup

image001Nothing warms you up on a cold winter’s day quite like a hearty soup. Beat the winter chills with this Smoky Chorizo & White Bean Soup from Beak & Sons.

INGREDIENTS
Serves 4–6
1 packet of Beak & Sons Smoky Chorizo sausages
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
2 celery stalks, diced
½ teaspoon dried oregano
1 teaspoon paprika
1 litre chicken or beef stock
1 x 400g can diced tomatoes
400g cannellini beans, rinsed and drained
400g mixed beans, rinsed and drained
Chopped parsley and parmesan to serve

METHOD
1. Heat the oil in a large saucepan over low heat and cook sausages until golden. Remove and set aside. Add the onion, garlic, celery, oregano and paprika and cook, stirring for 3-4 minutes.
2. Add the stock and tomatoes, bring to a simmer and cook for 10 minutes. Add the reserved sausage and the beans and simmer for another 5 minutes until heated through.
3. Season and serve with chopped parsley and parmesan.

About Beak & Sons Sausages
Beak & Sons know that quality and quantity of meat is key to making the best tasting sausages. They use only top quality grass-fed beef from the lush Hunter Valley, of New South Wales, to produce a premium sausage that is 92 per cent beef. The highest selling variety, the Smoky Chorizo sausage, is 92 per cent beef and 3 per cent bacon making it 95 per cent meat (the other 5 per cent is herbs and spices), which stands in contrast the meat content of the average sausage on the market, which contains approximately 70 per cent meat.

For more free recipes visit the website: http://www.beakandsons.com.au/recipes

beak&sons

New Atkins Low Carb Breakfast Recipe for Mother's Day

eggs benedict with portobello mushroomNew Atkins has created a low carb breakfast recipe easy enough for Dad and the kids to make for Mother’s Day on 11th May 2014.

The recipe, Eggs Benedict with Portobello Mushroom, has 5g of carbohydrates per serve and serves two.
 

Ingredients:
2 portobello mushrooms
2 bacon rashers
½ tbsp olive oil
2 eggs
2 egg yolks
1 ½ tbsp lemon juice
7 tbsp butter
1 tsp vinegar

Method:
1. Start by creating the hollandaise sauce. For hollandaise sauce: whisk yolks and lemon juice together in a small heatproof bowl. Place this bowl over a saucepan of just simmering water, making sure the bowl doesn’t touch water. Add one tablespoon of butter and whisk until melted, continue the process for the rest of the butter. If the bowl get too hot, remove from heat and continue adding butter, then return to pan. If sauce is thicker than you would like add a little hot water.

2. Place portobello mushrooms under the grill for 5 minutes, or until golden. Pan fry bacon to your liking. In a shallow sauce pan bring 6 cups of water to a simmer, adding the vinegar. Carefully crack eggs, one at a time, pour into a cup, and from the cup tip gently into the water. Cook eggs for 2-3 minutes for a semi-firm yolk or 3-4 minutes for a firm-set yolk. Transfer egg to the bowl of cold water (to stop the cooking process).

3. To serve place mushroom on a plate, stack on the bacon and poached egg, and top with hollandaise sauce. Season to taste with salt and pepper.

3 New Recipes from SPC Ardmona

SPC Ardmona Food Media EventReports of SPC Ardmona’s closure in Australia have been grossly exaggerated. That’s the message we’re getting from parent company Coca-Cola Amatil (CCA).

As you are no doubt aware, CCA will invest $78 million of their own money and $22 million of Victorian taxpayers’ money, to revitalise the iconic Australian brands Goulburn Valley, Ardmona and SPC. One way SPC Ardmona plans to revitalise their iconic brands, is to show Australia’s home-cooks how to use their products in new and exciting ways.

So while the media were speculating about the future of SPC Ardmona in Australia, the company was collaborating with Melbourne chef, restaurateur and author, Karen Martini (pictured), to create these free recipes you can whip up at home.

Free Form Apple, Pear and Cinnamon Pie

Serves 6 – 8
SPC Ardmona Food Media Event
Ingredients:
400g Ardmona Pie Apple
400g Goulburn Valley Sliced Pear
100ml juice reserved from the 400g Goulburn Valley Sliced Pear
120g raw sugar, plus 2tbsp extra
2 ½ teaspoons cinnamon
½ nutmeg, finely grated
Zest of half a lemon fine zested

Sweet pastry
300g butter at room temperature
150g icing sugar
2 whole eggs
600g plain flour

Method:

1) In a medium saucepan bring the pear juice and sugar to the boil, stirring to dissolve. Add the lemon zest and half the cinnamon and nutmeg and simmer for 2 minutes. Remove the pan from the heat and add the apples, simmer for 3 mins until thick, then set aside to cool.

2) For the pastry, in a food processor add the butter, sugar and eggs and process until smooth. Add the flour and pulse until the pastry comes together. Tip the mixture out onto a large square of baking paper, place another sheet on top and roll to about 3cm thick. Place in the fridge, lying flat, for 10 minutes.

3) Remove the chilled pastry from the fridge and roll to 2cm thick on the baking paper. Lift the paper and pastry onto a baking tray, trim to a rough circle (or whatever shape suits the tray you will bake on) and pile the apple mix in the middle and top with pieces of sliced pear. Using the paper as support, pull the sides of the pastry up around the edges of the filling and twist the edges of the pastry together to secure, leaving the top open.

4) Glaze the pastry with egg wash and then dust heavily with cinnamon.

5) Sprinkle with the extra sugar and bake at 200°C fan-forced (or 220°C conventional) for 40 minutes or until golden – there will be juices running from the tart when cooked. Once you remove the tart from the oven brush the juices over the pastry and serve warm with ice cream or cream.

Smokey Backed Beans, Prawns and Chorizo

Serves 6 – 8
SPC Ardmona Food Media Event
Ingredients
2 x 400g SPC 100% Aussie made baked beans
400g Ardmona Rich & Thick Classic
120ml extra virgin olive oil
1 white onion, finely diced
2 red chillies, finely sliced
4 cloves garlic, finely sliced
1 fresh bay leaf
3tsp sweet smoked paprika, plus extra to serve
2tsp ground coriander
Salt flakes
Freshly ground black pepper
2tbsp sherry vinegar
250g hot chorizo sausage, sliced
10 green prawns, deveined, tail on
¾ small (approx. 150g) jar of jalapeños
3 spring onions, sliced diagonally
1 handful of flat-leaf parsley leaves
1 large bunch of coriander, leaves picked (reserve some for garnishing)
3 limes, 1 juiced, 2 to serve

Method:

1) Heat 3 tablespoons of olive oil in a medium frying pan over a medium heat. Add the onion, chilli and half the garlic and stir through. Add the bay leaf, paprika and ground coriander, season and cook for around 4 minutes. Add the baked beans, tomatoes, tomato paste and vinegar and simmer until the liquid has been absorbed. Crush some of the beans with your spoon, mix through and set aside.

2) Heat a large frying pan over high heat. Add the sliced chorizo and fry until crisp. Season and toss the prawns through some oil to coat, add to the pan with the remaining garlic and cook for 3-4 minutes. Add the jalapeños, stir through and take off the heat. Transfer the prawn mixture to a large bowl. Stir in the spring onion, parsley, coriander, remaining olive oil and lime juice.

3) Spread the smoky beans on a platter and top with the prawns and chorizo, pour the juices from the bowl over and finish the plate with a little extra paprika, coriander leaves and lime pieces.

Turkish Inspired Chicken with Apricots, Ginger, Saffron and Pistachio

Serves 6 – 8
SPC Ardmona Food Media Event
Ingredients
1.4-1.6kg free-range chicken, cut into 8 pieces
Salt flakes
100ml extra virgin olive oil
1 brown onion, finely diced
100g fresh ginger, cut into matchsticks
5 cloves garlic, bruised with the back of a knife
2 green chillies, split
2tsp ground cumin
1tsp chilli flakes
2tsp ground cinnamon
2tsp ground coriander seeds
1tsp freshly ground black pepper
1tsp ground turmeric
2 pinches of saffron threads
5 sprigs of thyme
200mls white wine
400g Goulburn Valley Apricot Halves, drained
50g dried apricots 1 lemon, juiced and zest finely grated
2tbsp honey
2 chicken stock cubes
400g Ardmona Rich & Thick Classic
2 handfuls of shelled pistachio nuts, plus extra to serve
Couscous to serve
Handful of mint leaves to serve
Plain yoghurt to serve

Method:

1) Heat the olive oil in a large heavy-based saucepan over medium heat. Add the chicken pieces, season and brown on all sides. Remove from the pan and set aside.

2) Add the onions, ginger, garlic and chilli and all the spices to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomato paste, saffron threads, and thyme and cook for another minute. Add the wine and the drained and dried apricots and bring up to a simmer. Add the lemon juice and zest, honey, and stock cubes, stir and add back the browned chicken pieces. Tip the tomatoes over the chicken and add enough water to just cover.

3) Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10–15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced, check the seasoning and then stir through the pistachio nuts. Garnish liberally with mint and pistachio nuts and serve with cous cous and plain yoghurt.

It's Healthy Weight Week in Australia

Everyday_healthy_cookbookIn a bid to get more Australians to adopt healthy eating habits, the Dietitians Association of Australia (DAA), is hosting its annual Australia’s Healthy Weight Week campaign this week from 17-23 February. DAA says this year’s campaign aims to inspire more Australians to cook and prepare healthy meals at home.

There will be more than 270 events across the country, including guest appearances by Callum Hann and Themis Chryssidis from Sprout, a healthy cooking school based in Adelaid.

The boys from Sprout have also written a FREE online cookbook, Everyday Healthy: Seasonal, Fresh & Tasty, which can be downloaded from the Australia’s Healthy Weight Week website. This free cookbook contains seven healthy recipes developed by Callum and Themis for the busy everyday cook.

To get you started, the DAA has shared with us their 10 SIMPLE STEPS TO BECOME A HEALTHIER COOK:

1. CHOOSE A HEALTHY COOKING METHOD – Choose cooking methods that don’t need lots of fats and oils such as microwaving vegetables or grilling, stir-frying or baking meats and poultry.

2. ADD 2 SERVES OF FISH EACH WEEK – Fish contains healthy fats, which are important for keeping your heart healthy. Be sure to include a couple of fish meals each week. Fish can be in any form such as tinned tuna or salmon, frozen fish fillets (with no batter or crumbs) or fresh seafood.

3. REMOVE THE SKIN AND FAT FROM MEAT AND POULTRY – The visible white fat on meat and the outer skin on chicken contains saturated (‘bad’) fat. Always cut the white fat and skin off your meat and poultry before you cook it because eating too much of this type of fat can lead to heart disease.

4. THROW AWAY THE SALT SHAKER – We get enough salt in our diets without the need to add more when cooking. So get rid of the salt shaker and give your meal flavour by adding herbs and spices. Always look for lower-salt options when at the supermarket too – such as no-added-salt (or reduced-salt) sauces.

5. CHOOSE HEALTHY FATS – Be sure to have plenty of healthy fats in the cupboard for cooking with such as olive oil, canola oil, sunflower oil, avocado, nuts and seeds.

6. OPT FOR REDUCED-FAT DAIRY PRODUCTS – To keep healthy, choose low-fat (or reduced-fat) dairy where possible when cooking. Sour cream, milk, cheeses, yoghurt and ice cream all come in low or reduced-fat varieties.

7. USE NON-STICK COOKWARE – Non-stick cookware is great for a number of reasons. It means you can cook with much less fat, are less likely to burn or char your meat and it’s easy to clean. Some handy kitchen staples include a non-stick wok, non-stick frying pan and non-stick baking dish.

8. EAT MORE VEGGIES – Be sure to fill half your plate with vegetables at dinner and include some greens in your midday meal. If you find your vegetables don’t last, always keep some frozen varieties in your freezer. Frozen stir fry vegetables are handy for a quick stir fry and diced winter vegetables make a great soup or casserole.

9. BULK UP YOUR MEALS WITH LEGUMES – Keep some tins of chickpeas, red kidney beans, lentils and four-bean mix in your cupboard and throw them in with your Bolognaise, curry or salad. They are high in fibre, relatively cheap and keep you fuller for longer.

10. BALANCE YOUR PLATE – A healthy meal means one quarter of your plate is lean meat (or legumes), another quarter is carbohydrates and the rest is filled with colourful vegetables.

In addition to free recipes and meal plans, the Australia’s Healthy Weight Week website at www.healthyweightweek.com.au has weight management tools and stacks of information about healthy eating. You’ll also find information about events happening in your local area this week.

Tips for Dishing up a healthy Australia Day barbeque

Latest health statistics show our lucky country is not so lucky when it comes to rates of obesity, with Australia now ranking number four in the world for the highest rates of adult obesity¹. With this in mind, Melanie McGrice from the Dietitians Association of Australia (DAA), has put together five simple food swaps for the barbeque this Australia Day.

“Our land really does abound in nature’s gifts, so throw away the potato chips, biscuits, soft drinks and lollies, and embrace the wonderful food our lucky country has to offer,” says Melanie.

1. Swap two sausages for two lamb and vegetable kebabs. You’ll find a delicious recipe below. SAVE 863KJ (215 calories)

2. Swap regular tomato sauce for salt-reduced tomato sauce. SAVE 365mg sodium (salt)

3. Swap white bread for high fibre white or wholemeal bread. GAIN 2.7g fibre

4. Swap a can of regular soft drink for sparkling water or diet soft drink. SAVE 8 teaspoons of sugar

5. If you choose to drink, swap a can of full strength beer for a can light beer. SAVE 184KJ (43 calories).

MD2715754

Lamb Kebabs with Lemon & Mint (Serves 4)

Recipe courtesy of Meat & Livestock Australia

Ingredients:
600g lamb eye of shortloin/backstrap, trimmed
Grated rind and juice 1 lemon
2 sprigs mint, leaves only, chopped
1 tbsp olive oil
2 Lebanese cucumbers, halved, seeded, sliced
1 red capsicum, finely sliced
1 punnet grape or cherry tomatoes, quartered
Mixed salad greens
Extra 3 sprigs mint, leaves only
2 tbs red wine vinegar
Plain thick yoghurt and lemon wedges to serve

Method:
Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb each). Combine rind, juice, mint and oil. Brush over kebabs. Marinate for 10 minutes, if possible. Preheat barbeque char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them. Cook for 2 minutes on each side. Remove kebabs and cover, rest them for 3 minutes. Toss together salad ingredients and vinegar. Serve kebabs with the salad, yoghurt and lemon.

Nutrition: 1680KJ (401 calories); 47g protein; 20g total fat; 6.6g saturated fat; 6g carbohydrate; 3g fibre; 145mg sodium; 5mg iron; 7mg zinc.

For practical information on how to barbeque beef or lamb, visit www.beefandlamb.com.au

Australia’s Healthy Weight Week, an initiative of the Dietitians Association of Australia, will run from 17-23 February 2014. For more information visit www.healthyweightweek.com.au

References:
1. Health at a Glance 2013 OECD indicators: http://www.oecd.org/els/health-systems/Health-at-a-Glance-2013.pdf

Two Delicious Recipes from Head Chef Simon Ward

Simon Ward profileSimon Ward (pictured) is the head-chef and part-owner of Fitzroy’s newest food institution, Hammer & Tong. As the culinary mastermind at some of Melbourne’s finest restaurants including Vue de Monde and Dukes, Simon is quickly making Hammer & Tong a must-dine-at restaurant in Melbourne. You can find out more at www.facebook.com/HammerandTong412

Simon has put together two recipes for us which you can use to re-create these delicious meals at home.

The first recipe is for Quinoa Bircher, a contemporary take on ‘Bircher Muesli’ that is lower in sugar and absolutely delicious. But you will need to start this recipe one day in advance. The second recipe is for Lamb Ribs…enough said, don’t you think?

Showcasing a casual take on fine dining, Simon’s signature style and love for fresh, simple ingredients with a twist are complemented by hand selected wines and a team that knows their stuff – there isn’t a question these guys cannot answer!

Now it’s over to Simon…take it away Simon!

Quinoa Bircher

Quinoa Bircher
Ingredients:
2 cups Rolled oats
½ cup Red quinoa
½ cup Black quinoa
¼ cup golden raisins
¼ cup goji berries
¼ cup dried cranberries
¼ cup currants
¼ cup shredded coconut
¼ cup slivered almonds
3 ½ tblsp coconut sugar
Pinch ground cinnamon
Pinch ground nutmeg
1 ¾ cup Apple juice
1 ½ cup coconut milk

Method:

1. In a large mixing bowl, combine all of the dry ingredients except for the coconut sugar.

2. In a small bowl, combine the wet ingredients and coconut sugar. Use a whisk to ensure there are no lumps of sugar, and that it is fully dissolved in the liquid.

3. Combine all together, mixing to ensure that there are no areas of dry ingredients separate from wet ingredients. This should resemble a textured wet cake mix.

4. Leave to absorb in the fridge overnight with a cartouche to stop a crust forming on the top from air drying it out. A cartouche can be made from either using baking paper or glad wrap touching the top of the mixture. The difference in the mixture once it is ready will be visual. You should be able to tell that all of the fruits and oats have absorbed the liquid of which there will not be a huge excess.

To serve: we serve our bircher muesli with fresh natural yogurt and some berry compote (a nice reduced sauce of mixed berries and very little sugar)

Recipe for Lamb Ribs

Lamb ribs
Ingredients:
Two racks of lamb ribs
2 tblsp dried rosemary
2 clove garlic crushed
½ cup (125ml) extra virgin olive oil
1 bunch of mint

Salad:
1 cup (250g) of ricotta cheese
1 preserved lemon
1 large green zucchini
2 cup (500g) peas
(either fresh or frozen and blanched and refreshed)

Seasoning Dressing:
1 cup white vinegar
1 cup sugar
2 tbls dried mint
Four large sealable plastic bags

Method:

1. Get a large pot of water on the stove. The pot needs to be big enough for not only the lamb ribs but enough space for the water to circulate around them. You will need to get the water up to poaching temperature (75-80°C), the same as if you were to poach an egg. If you do not have a temperature probe, you will be able to see small lines of bubbles running along the sides of the pot to the surface. Not boiling. Once the ribs are in, a small amount of bubbles is fine, but nothing over a small simmer.

2. Marinate the lamb ribs with the dried rosemary, olive oil, crushed garlic and seasoning.

3. Place each rack of ribs in a large sealable plastic bag, making sure to remove all of the air from each bag. This ensures that they will not float in the poaching pot, and will be cooked evenly and properly! We recommend that you double bag them, to ensure that no water will get into the pouch and no marinade or lamb juice will be lost.

4. Sous vide (poach in their bags) for about 3 hours. Cooking time will vary depending on the water temperature and size of the ribs. I would recommend checking them at 3hrs. To check them, pinch the meat in the bag (do not remove them). The feel will be soft, not terribly bouncey
5. In the meantime, make the dressing. To make the mint dressing, you will need to make a gastric. This means that you will reduce the vinegar and sugar to a thicker state (but not a syrup)on the stove by half. Add the dried mint and seasoning.

6. You will also have enough time to make the salad garnish! Blanch the peas if you have not already done so and reserve in the fridge(and refresh them for colour and texture enhancement). Crumble the ricotta and reserve in the fridge. Pick the mint leaves and reserve in the fridge. For the zucchini, either mandolin or use a veggie peeler to turn it into ribbons (long thin strips) and reserve. If you have used preserved lemons before, you will know not to use the flesh of the lemon! It is the rind you are interested in. Quarter the lemon, and with your knife scrape the flesh out. Run the knife along rind, trying to remove as much pith as possible. Finely slice (as fine as you can) in nice long strips and save for later.

7. Once the ribs are done, remove them from the water but leave in the bag to cool down in their juices. The first choice would be to use a deep fryer. If you do not have a small bench top deep fryer, you can either roast them in a cranked up oven (200°C) or pan fry them. Whichever cooking vessel you use, make sure to get it hot and ready.

8. Portion each rack of ribs into points. Ie: cut along the bones down in a single motion into individual ribs. Deep fry/roast/pan fry until crispy and golden.

9. Drain onto paper towels and season.

10. Combine the salad ingredients, tearing the mint leaves to release the flavour. Serve hot crispy ribs on a bed of the salad (after you dress it) with a little extra mint dressing on top.

Simon Ward is the head-chef and part-owner of Fitzroy’s newest food institution, Hammer & Tong. Showcasing a casual take on fine dining, Simon’s signature style and love for fresh, simple ingredients with a twist are complemented by hand selected wines and a team that knows their stuff – there isn’t a question these guys cannot answer!

To learn more visit the website www.hammerandtong.com.au or check out the Facebook page www.facebook.com/HammerandTong412