Category: Recipes

The below recipe is one of Tristram Morgan’s family favourites. It has been adjusted and tweaked over the years to get it just right. “I originally made some pork dumplings from a recipe in an Asian cookbook, but have gradually tried new ingredients and have arrived at this combination,” says Tristram.

Ingredients:

• 2 packets of gow gee dumpling or wanton wrappers
• 500g green (raw) prawn meat
• 300g wombok (Chinese cabba ge) or bok choy/choy sum etc.
• 200g bamboo shoot slices or chunks
• 2 spring onions (green onions/eschallots)
• 1 piece ginger 3cm x 3cm
• 2 tbsp fish sauce (or light soy sauce)
• 3 tsp sesame oil

Dipping Sauce

• 3 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp chilli oil
• 2 cloves garlic
• 1 spring onion (green onion/eschallot)

Method:

1. Finely chop or mince the garlic cloves and spring onion for the dipping sauce. Mix all of the other ingredients together in a small dipping bowl and add the garlic and spring onion, stir well and set aside.

2. Finely chop or mince the prawn meat in a food processor (pulse until chopped but don’t overdo it) and place in a large mixing bowl. 

3. Shred the wombok or Chinese greens thinly, then chop into small pieces and add to the prawn mince.

4. Finely chop the bamboo shoots and add to the mixture.

5. Use a fine grater to mince the ginger and add it to the mixture.

6. Add the fish sauce or soy sauce and the sesame oil, and mix it all together thoroughly until all ingredients are evenly distributed (your hands are best for this).

7. Place a teaspoon of the mixture into the middle of a gow gee dumpling or wanton wrapper, wet the edge on one side with water and fold the two edges towards each other and press together firmly to seal. Repeat until the mixture is used up (probably 1 and ½ packets or wrappers). 

8. You can either steam the dumplings over a pan of water (line a bamboo or steel steamer with baking paper to stop them sticking – keep them separated or they will stick together!) or shallow fry the dumplings in small batches (a wok is best, but a frying pan will do), depending on your preference. They will cook in about 3-5 minutes depending on temperature and the number of dumplings you cook at one time.

9. Keep cooked dumplings warm on a baking tray in a very low oven (if steamed, covered in foil to prevent drying out). When all are cooked, serve with the dipping sauce.

This recipe was kindly shared with us by Tristram Morgan. Tristram is a keen amateur cook with a special interest in South-east Asian cuisine. Tristram’s business, Make an Impact Clothing is an ethical and sustainable clothing company using organic cotton and other environmentally friendly fibres, with no sweatshop labour or exploitative employment practices. Check out the range here: www.makeanimpactclothing.com.au

You want to melt your Dad’s heart this Father’s Day? Here is the perfect surprise dessert to touch his soul. Lots of chocolate, plenty of ice cream, and rich nutty taste, what’s not to like? Also, the recipe is a simplified chocolate mud pie, which has only a few ingredients, and is quick and easy to make. It is quite “kid-friendly” for preparation too. So children of all ages can take part in Dad’s surprise.

Ingredients:

• Chocolate crumb crust (you may use a store-bought one, or make it from scratch following a standard recipe)
• 3 table spoons soft brown sugar
• 150 ml heavy whipping cream
• 1/2 cup chocolate chips
• 1/2 cup nuts of your choice, chopped (walnuts, hazelnuts and almonds work well)
• 2 litre container of coffee-flavoured ice cream

Method:

1. Heat half of the whipping cream in a saucepan on medium heat. Wait until the cream is just before its boiling point (or until bubbles appear at the edges). Turn the heat off. Add the chocolate chips and stir gently until they melt and the mixture is chocolaty-smooth. Put the saucepan aside and let it cool completely.
2. In a mixing bowl, add the rest of the whipping cream and whip it until it thickens, add the sugar and continue beating the mixture.
3. Spread the softened ice cream on the crumb crust, and smooth the top. Sprinkle half of the nuts on top. Drizzle the cooled chocolate mixture over the ice cream.
4. Spread the whipped cream in the centre of the pie. Top it all with a sprinkle of the remaining nuts.
5. Freeze the pie for a couple of hours, or if it suits your time frame – overnight (just keep it hidden from Dad).

TIP: The pie is best enjoyed with a cup of hot strong coffee. To slice it, use a knife with a heated blade (just dip it in hot water for a few seconds).

This recipe was kindly shared with us by Margaret Swanton, a marketing specialist at Fantastic Cleaners Melbourne housekeeping agency, and a chocoholic, who explores her passion for desserts. 

Check out our other recipes here…

I can’t think of many dads who wouldn’t be happy starting Father’s Day with a cooked breakfast of baked eggs and beef sausage. This recipe is Paleo friendly, PLUS it’s hearty and packed with flavours dad will love. 

Baked Eggs
Ingredients:

Serves four

• 2 tablespoons coconut oil
• 6 Cleaver’s Organic Beef Paleo
• Sausages, sliced ½ inch thick
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 small bunch kale leaves,
• coarsely chopped
• 2 x 400 g whole peeled
• tomatoes
• 1 teaspoon smoked paprika,
• plus extra for garnishing
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 teaspoon harissa, to taste
• 4 organic free-range eggs
• 4 cherry tomatoes, halved

Method:

1. Preheat the oven to 200°C.
2. Heat 1 tablespoon of coconut in frying pan over medium heat.
3. Add the sausages, and cook until browned on all sides (3 – 4 minutes).
4. Transfer the sausages to a plate lined with a paper towel, and discard the oil from the pan (do not rinse out the pan).
5. Add 1 tablespoon of coconut oil and the onion to the pan.
6. Sauté the onion over medium heat for 2 minutes or until the onions start to soften, then add the garlic, paprika and cumin and cook for 1 minute or until fragrant. Add kale and cook, stirring, until leaves brighten in colour and begin to wilt. 
7. Return the sausages to the pan, then add the whole peeled tomatoes and harissa, and season with salt and pepper. 
8. Allow the sauce to simmer over a medium-low heat for 15 minutes to slightly thicken the sauce and allow the flavours to develop.
9. Spoon 2 large spoonful’s of the sausage mix into 4 shallow, ovenproof baking dishes (approx. 310 ml), then add 2 cherry tomato halves in each dish. Make a small well in the centre and break in an egg into the hole. 
10. Bake for 5 – 8 minutes or until cooked to your liking. Remove from the oven. 
11. Drizzle some chermoula over the baked eggs, then sprinkle with chopped coriander and smoked paprika. 
12. Serve immediately with a tablespoon of fermented vegetable on the side for each serve.

Chermoula
Ingredients:

• 1 large handful chopped coriander
• 1 large handful chopped flat-leaf parsley
• 1 large handful chopped mint 
• 3 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 small red chilli, chopped
• 3 tablespoons lemon juice
• 125 ml olive oil
• Sea salt and freshly ground black pepper

Method:

1. Mix the herbs, garlic, spices, chilli and lemon juice in a food processor.
2. Whilst the motor is running, drizzle in the oil and process until smooth.
3. Season with salt and pepper. 

The chermoula will last for 3–4 days in the fridge.

Thanks to Cleavers Organic Meat for sharing this recipe with us. Cleaver’s source their meat from livestock that graze freely in pastures with constant access to clean fresh water. The meat is free of antibiotics, preservatives, pesticides and added hormones. Cleaver’s is certified in accordance with the strict requirements of ‘Australian Certified Organic’ (www.austorganic.com). Cleaver’s is all about creating delicious, organic beef and lamb – and their newly launched paleo sausage is made of organic beef, pepper, carrot, sautéed onion, garlic, salt (all organic) and water. It’s still tastes delicious, just without those pesky fillers! Learn more about Cleaver’s at www.cleaversorganic.com.au. 

DUMPLING WRAPPERS (or use store bought wrappers)

Ingredients:

• 2 cups plain flour plus ¼ cup extra for dusting
• ½ teaspoon salt
• ⅔ cup water

Directions:

• Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a 3-5 minutes until the dough gets a little softer.
• Cover with cling wrap and let the dough sit for 20 to 30 minutes on the kitchen counter.
• Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and elastic.  It should be very stretchy.
• Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
• Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin to round circle disks.
• Repeat with second half of mixture.

DUMPLING FILLING

Ingredients:

• 1 leek, thinly sliced
• 2 carrots, grated
• 1 cup of mushrooms, chopped
• ½ block of firm tofu, crumbled
• 1 handful of green beans, chopped
• 4 tablespoons of soy sauce
• ¼ teaspoon of cayenne pepper or 1tbs chilli sauce
• ½ bottle of Glamarama Summer Ale (reserve the rest for drinking)

Directions:

• In a dash of oil, fry leek, carrot, mushroom, tofu and green beans in a hot pan for 1 minute. 
• Add cayenne or chilli sauce and stir through.
• Add soy sauce and stir until the sauce is almost all evaporated.
• Add beer, a ‘slosh’ at a time until the beer is all evaporated.
• Taste mixture and adjust seasoning.
• To make dumplings, place a small spoonful of the filling in the centre of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold in half and seal the edges.
• To pan fry the base of the dumplings, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the dumplings until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the dumplings for another 2 minutes or so, dish out and serve hot with a dipping sauce!

(Dumplings can also be steamed)

This recipe was kindly shared with us by Renae Smith (Masterchef 2014), which she created using a Sydney Brewery beer called Glamarama. Learn more about Renae at www.renaesmith.com.au.