1/3 cup brown sugar
1/4 cup soy sauce
1/8 cup mirin
1/8 cup rice wine vinegar
1 teaspoon grated ginger
Put all the ingredients in a small pot.
Heat, while stirring, over medium heat until the sauce slightly reduces and thickens.
serve warm or cold with okinomiyaki, korokke, dumplings etc
100g dried vermicelli noodles
MEATBALLS
~250g vegan hamburger patty – I use two of the beyond meat brand burgers
1tbsp fish sauce
2tsp sugar
1/3 cup finely sliced spring onion
Two lemongrass stalks, finely diced
Salt and pepper
NUOC CHAM
3tbsp sugar
3tbsp fish sauce
2tbsp rice wine vinegar
2tbsp lime juice
1/3 cup water
1-2 birds eye chillis (depending how hot you want the noodles)
3 cloves garlic, minced
TOPPINGS
handful of bean sprouts
Lettuce leaves, torn up in to smallish pieces
1 carrot, julienned
Coriander, roughly chopped
Place the vermicelli noodles in a bowl and cover with hot water. Leave for about five minutes to soften.
While your noodles are steeping, Combine all the NUOC CHAM ingredients and set aside.
Combine MEATBALL ingredients (with your hands is easiest) and form in to about 10 patties.
Check on your noodles as they should be done. Give them a stir with a fork and check that they’re all softened. Pour in to a sieve and run cold water over them to stop them cooking more. Set aside
Cook the meatballs in a pan over medium heat, flipping once browned on one side. Once cooked on both sides, turn off the heat and get ready to assemble.
In a serving bowl, place the drained vermicelli noodles and all your toppings. You can mix these together or place them in their own sections on top of the noodles.
Finally, top with the meatballs and pour the nuoc cham over everything. Then get straight to putting this in your gob. You’re gonna love it!
It’s creamy, it’s tasty, it’s the perfect camp morning coffee!
2tbsp instant coffee
2tbsp sugar
2tbsp hot water
Put all in a bowl
Whisk with a mixer, hand whisk or balloon whisk – whatever you have – until it’s light and creamy.
Pour milk of your choice in to a glass, add ice and top with a couple of generous spoonfuls of the coffee cream.
80g dried vermicelli noodles
120g calamari, defrosted and chopped in to chunks ( I use Lamyong brand. If you can’t find this, use fried tofu squares cut in half)
Half an iceberg lettuce, roughly chopped
1 carrot, grated
1/2 cup coriander, roughly chopped
1/2 red onion, finely sliced
1 chilli, finely sliced
3tbsp chopped peanuts
1-2 tbsp fried shallots
DRESSING:
1 garlic clove, minced
1/4 cup water
1/4 cup vegan fish sauce
2tbsp caster sugar
1tbsp rice wine vinegar
2tbsp lime juice
Put vermicelli noodles in a bowl and top with hot water. Let sit for five minutes until softened.
Combine dressing ingredients and add the finely sliced red onion. Steeping the red onion in the dressing while you prepare the rest of the salad will take the edge off the onions.
Check your vermicelli noodles. Give them a stir with a fork making sure they’re soft. Drain in a colander and run cold water over them so they stop cooking.
In a serving bowl, combine the vermicelli noodles, calamari, lettuce, carrot and coriander. Gently mix.
Give the dressing one last stir to make sure the sugar is dissolved and pour over the salad.
Sprinkle chilli, peanuts and shallots on top.
1 cup bonsoy soy milk
1/4 cup caster sugar
1/4 cup glucose syrup
400 gram tin of coconut cream
1 tablespoon matcha powder
a pinch of sea salt
1 teaspoon vanilla extract
ICE MAGIC
100 grams dark chocolate
50 grams coconut oil
TOPPING
small handful of almonds, chopped
In a saucepan, heat soy milk, sugar and glucose syrup until sugar is dissolved.
Turn the heat off.
Add all other ingredients and stir until combined.
Keep in fridge until chilled.
Place in ice cream machine according to manufacturers instructions.
Melt together chocolate and coconut oil in a small pot, stirring constantly on low heat until chocolate is dissolved.
Drizzle over ice cream just before serving and top with chopped almonds.
~3 king oyster mushrooms, sliced in to 1cm thick rounds.
2 teaspoons brown sugar
2 teaspoons fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
1/3 cup roasted macadamia nuts plus extra for sprinkling on finished dish
1 birds’ eye chilli, chopped finely
2 teaspoons grated ginger
1/4 cup mint leaves, chopped
3/4 cup coriander, chopped
1 lebanese cucumber, thinly sliced
65g (1 cup) bean sprout shoots, trimmed
1 small red capsicum, deseeded and cutinto strips
3 green shallots, trimmed and thinly sliced diagonally
Cook sliced mushroom in a combination of half butter and oil over medium heat.
Turn once browned on one side and cook on other side.
Place brown sugar, fish sauce, lime juice, olive oil, macadamias, chilli, ginger, mint and coriander in a blender and blend until smooth.
Combine all other ingredients except for the spare macadamias together in a bowl.
When the mushrooms are cooked, ready your platter or individual servers or scallop shells if you already have them and are cool with that. I have about 20 that I’ve had for over ten years.
Spoon the salad mix on to the scallop shells, top with a scallop, then the dressing and finally sprinkle some macadamias over the top.
3 shallots, sliced finely
3 tbsp pickled red ginger, chopped finely
100grams prawn (I use Lamyong brand prawns), chopped up
300ml mushroom stock
1 flax egg (1 tablespoon flax meal mixed with 2.5 tablespoons hot water and left to sit for five minutes)
100grams flour
TOPPING
teriyaki Sauce
vegan Mayo (I use kewpie)
leftover shallot and pickled ginger
japanese rice seasoning
Chop schallots, pickled ginger and prawn and set aside.
In a bowl, put flour and flax egg. Add a small amount of stock and stir until no lumps. Add more stock a little at a time until its all incorporated.
Heat takoyaki pan and oil it. As soon as it starts to smoke, Pour in batter until the holes are slightly overfilled.
In each hole, put a piece of prawn, a sprinkling of shallot and a sprinkling of ginger.
Using a spoon, turn takoyaki balls so the other side cooks.
When browned, remove and plate,
Top with teriyaki sauce, mayo, shallots, ginger and rice seasoning.
~220g passionfruit pulp
3 tbsp cornflour
100g caster sugar
130g butter
Scoop passionfruit pulp in to a blender. Blend so the seeds are all chopped up.
Strain in to a saucepan. once all the liquid is in the pan, add 1tbsp of the seed mix and compost the rest.
Add cornflour to liquid and whisk to dissolve.
Add sugar and butter. Heat over a low heat, stirring with a whisk until it starts to thicken.
Take off heat and let cool.
75 grams butter
4 cloves garlic, minced
2 tbsp za’atar
450 grams self raising flour
Big pinch of salt
300ml milk
melt butter in a small pan and add garlic. Cook until garlic starts to brown and take off the heat immediately.
Combine self raising flour, salt and milk in a bowl until a dough has formed and then knead on a floured surface for a couple of minutes.
Cut the dough in to 4-6 chunks and flatten each one out with your hands until it is about 5mm thick.
Heat a small amount of oil in a pan until it is hot and fry each flatbread until browned on each side. This will take 1-2 minutes each side.
Spoon garlic butter over the top, sprinkle with za’atar and serve!
2 onions, finely sliced
2 tbsp butter
1 tbsp oil
1 tbsp balsamic vinegar
1 tsp brown sugar
S+P
6 zucchinis, finely sliced
2 tbsp butter
1 tbsp oil
2 tbsp crack
2 tbsp sugar
3 tbsp butter
2 sprigs thyme, leaved removed from stalk
1 tbsp balsamic vinegar
pepper
1 sheet puff pastry
Heat the butter and oil in a pan and cook the onions until caramelised. Add balsamic vinegar, sugar and salt and pepper and cook until sticky. Set aside.
In the same pan (Don’t clean it in between any of these steps), heat the butter and oil and add the sliced zucchini. cook until softened and browned. Add crack and turn off the heat. Set the zucchini aside.
In the same pan, heat the sugar, butter, thyme, balsamic vinegar and pepper, stirring, until the mix becomes thickened. Make sure that when you’re stirring it, you collect any bits leftover from the onion and zucchini cooling. It’s flavour city!
Pour this liquid in to a ceramic quiche pan.
Using your artistic skills, lay out the zucchini slices and then top with the caramelised onions. Finally, place the puff pastry on top, trim and edges and tuck it inside the pan around the veggies.
Bake in an oven at 200C until the top is browned and cooked.
Place a board or a plate over the tarte tatin and flip it so the pastry is on the bottom and the zucchini is on show.
This is good eaten hot, room temp or straight from the fridge.
