I've been practicing my jamming for the upcoming Ag Show here in Kununurra, and while I haven't perfected the sealing of the jars. I'm pretty happy with this rosella jam recipe which I'm happy to share. ​The perfect accompaniment to a freshly baked scone.

Ingredients:

• Equal parts rosella fruit flesh, white sugar and seed water.

 
Method:

1. Soak the fruit for a few minutes in a sink full of cold water and then drain.
2. Separate the fleshy cover from the seedpod by inserting a knife partway through the base of the seed and applying downward pressure on the knife and pulling the fleshy fruit part gently with your other hand (This takes practice but eventually becomes easier, don’t worry about the fruit that comes away with the seed pod – it’s not worth the finicky nature of saving it).
3. Place the seed pods and fruit flesh into two different bowls.
4. Weigh the fruit - you will need an equivalent weight of sugar to make the jam.
5. Weigh the sugar and set aside.
6. Place the seed pods in the same amount of water as the fruit and sugar you have weighed and boil for 30 minutes. Strain the seed pods reserving the water (which you use to cook the fruit in).
7. Place the fruit into a large heavy based saucepan, try not to fill the saucepan more than halfway or you will have a mess on your hands. Add the seed water and simmer gently until the fruit is very soft, and the mixture should be quite thick, this can take up to an hour.
8. Add the weighed sugar to fruit and stir over a gentle heat until the sugar is completely dissolved.
9. Bring to the boil and simmer for 10 minutes.
10. Bottle the jam into clean hot jars and seal immediately.

The jam doesn't need to be refrigerated until the bottle is opened.  It should keep unopened in the pantry for up to 12 months.
 
Notes:

• I used 300 grams of each ingredient, which equates to roughly 900 gram of rosella freshly picked and makes about 300 grams of jam.
• I adapted this recipe from several websites which all suggest different methods about making Rosella Jam, this version is my favourite recipe, and I made quite a few different test jams. If you want to see the inspirational websites go to Mums Who Cook and The Seed Collection.

I made this meal over a week ago and have since been umming and ahhing about the quality (or lack there of) of my photograph, I was determined to make another dish using chilli this week but time got the better of me and this was really very yummy - so I apologies the photo it is definitely not of food porn quality but it is mouth-wateringly yummy!

​I adapted this recipe in a book from the library called 'Chillies, Great recipe Ideas with a classic ingredient' published in 2007 by Marshall Cavendish Cuisine.  I highly recommend borrowing cookbooks from the library - there is some fabulous stuff in there, the Librarian Emma keeps a great selection on the shelves and new stuff is always arriving.

Take note of the tips about preparing this to suit chillies 'not too hot' fans!

Ingredients:

• 12 Lemongrass stalks or bamboo skewers;
• Cooking oil; and
• Readymade Asian salad mix (or make your own).

Chilli Pork Mixture:

• 500 grams of minced pork;
• 55 grams of dry breadcrumbs;
• 2 red chillies, seeded and finely chopped*;
• 1 brown onion, peeled and finely chopped;
• 2 cloves garlic, peeled and minced;
• 1 tsp ground cumin; and
• 1 tsp ground coriander.

 
Method:

1. Prepare chilli pork mixture. Combine all ingredients in a mixing bowl and mix well.
2. Divide mixture into 12 portions. Wet your fingers with water and shape each portion into a rough oblong. Insert lemongrass skewers halfway through each portion. Repeat steps for remaining mixture. Brush pork sticks lightly with oil.
3. Place sticks on a lightly greased baking tray and bake in the oven at 190 degrees Celsius for 30 minutes.
4. Serve with pre-made Asian salad.

 
Notes: I was cooking this meal for the family so I left the seeds of the chilli out of the pork mixture, so that our 2-year-old could eat them too (take note parents – he loved them, I did not think he would…), anyway, I would recommend if you (like me) love the chilli, include the seeds in the pork mixture – otherwise, compromise and do what I did and make a dipping sauce using the chilli seeds and a selection of Asian sauces you have in the pantry. I used a sweet soy sauce, a small amount of brown vinegar and fish sauce with the chilli seeds mixed through which I thought was delicious!

I made this meal for myself while I was bachelorette'n last night as the Hubs was out supporting the Blues in State of Origin. I know it's not a typical can't be stuffed meal that you're meant to make on such occasions but surprisingly this didn't take long at all.

I even adapted it for the young'n - he ate quinoa, avo and chicken and had a freshly squeezed grapefruit juice to wash it down - yes I am aware that makes me one of those types - but I don't care, he's happy and I don't have to make two meals - moohaha!!
​
Plus the look on his face when he squeezes the grapefruit using my super old school juicer is priceless - he claps himself after and everything....

​Enjoy!

Right, this is going to be a loose recipe - I'll try and write up a recipe card later, but I'm running out of time this week. So come back later if you need exacts!

Ingredients:

• 2 x red grapefruit, sliced, all white pith removed
• 4 ​Chicken Tenders (frozen section)*
• Three colour quinoa
• 1 avocado
• 1 cob of fresh corn
• half block of Danish feta
• Whatever dressing you like..... I used 2 teaspoons freshly squeezed grapefruit juice - 1/2 teaspoon coconut oil - 1 teaspoon balsamic vinegar.

​Method:

1. Place chicken tenders in the oven and cook according to packet instructions (approx. 25 minutes, then cook quinoa according to packet instructions (I microwaved mine - approx. 10 minutes).
2. Dice, crumble and slice 1 red grapefruit, avocado, fetta and corn and mix together in a big bowl. Juice the other red grapefruit if you plan on using it in your dressing and make the dressing.
3. Allow the quinoa to cool a little before mixing it through the salad, and once the chicken is ready chop into bite sized pieces and mix through the salad - you can save some big chunks for the top if you like.
4. Voila - takes about 30 or 40 minutes.

Notes:

• I had every intention to use fresh chicken wrapped in pancetta, but I forgot to defrost the chicken so I made do with some frozen crumbed chicken I had.

Here is the last beef lasagne recipe you'll ever need, plenty of flavour, muchos protein using delicious vegetables as the 'pasta' layers. ​So depending on how heavy your cheese hand is this is one healthy and delicious dinner.

This serving size is pretty big, it cuts out at about 8 portions, so you can freeze it or reduce the quantities as you see fit. You can swap any of the vegetables for pasta if that tickles your fancy - or only use one type if you prefer - for example there are so many eggplants in town at the moment you could use only eggplants - up to you :)

​I've included at the bottom of this post a series of images showing the layering, check it out.
​
​Peace Out! T-Bomb

​Ingredients:
Meat Sauce

• 1kg (4 star) beef mince
• 2 onions, sliced thinly
• 1 jar garden vegetable pasta sauce
• ½ jar arrabbiata pasta sauce

‘Pasta’ Layers

• ½ bush squash, sliced thinly
• ¼ kent pumpkin, sliced thinly*
• 2 eggplants, sliced thinly
• 3 red capsicum, sliced thinly

Cheese Sauce

• About 2 cups milk
• A knob of butter
• 3 large handfuls of grated cheddar cheese
• Some flour

Method:

1. To cook meat sauce, place onions in a pan with a little oil, fry over high heat until soft. Add beef mince and cook until browned. Pour in both pasta sauces and reduce heat to simmer for 30 minutes or until the liquid has reduced to your liking. Remove from heat and set aside until you’re ready to assemble the lasagne.
2. While meat sauce is simmering slice all the vegetables, and grill on the BBQ until bendy and charred (see picture), allow to cool, then peel skin off the capsicum and cut the rind off the pumpkin.
3. For the cheese sauce, I find making more than you think you need is a good idea (hence the quantities being super vague- sorry!). I start by pouring the equivalent amount of milk (with respect to the amount of sauce I want) into a pot, adding the knob of butter and turning the stove on to a low heat. Then, add enough cheese so that buying that big bag wasn’t a waste, thank me later... Once it’s hot (don’t let it boil) and the cheese has melted into the milk and butter, sprinkle some flour into the pot and using a whisk beat the cheese sauce until all the lumps are smooth.
4. Now, time to layer the lasagne I built mine as follows: bush squash, meat sauce, cheese sauce, pumpkin, meat sauce, cheese sauce, eggplant, meat sauce, cheese sauce, capsicum, cheese sauce (3 layers of meat, 4 layers of cheese – with the top layer being the largest).
5. Then cover with foil and place in the stove at 180 degrees Celsius for 30 minutes.
6. Remove foil and cook for another 30 minutes, serve – with a green salad or on its own.

Notes:

• Pumpkin: leave the rind on – it keeps the pumpkin in one piece and you can cut off the rind once cooled.

Earlier this week I grilled up this chicken dish using lemongrass in the marinade. The tangy chicken is perfectly accompanied by a sweet honey dipping sauce for a mid-week winning combo!

You can prepare the chicken ahead and leave to marinate in the fridge overnight - but lets be frank.... half the time I don't know what we're having for dinner until the afternoon, when I get to the shops after I've canvased the fridge for left-overs that has to be used #waronwaste.

Happy Friday everyone!

Ingredients:

• 2 chicken breasts, sliced in half horizontally
• Rice and/or salad to complete the meal

Marinade

• 3 stalks lemongrass
  
  • Two - cut into 2-3cm pieces, pounded and bruised
    
  • One - chopped finely
• 1 cup chopped coriander
• 120ml olive oil

Honey Dipping Sauce

• 75ml water
• 1 ½ teaspoons sugar
• 2 teaspoons chia honey
• Chopped red chilli, to taste
• 1 tablespoon vinegar
• 1 tablespoon fish sauce
• Salt and freshly ground black pepper to taste
• 1 cup mint leaves for garnishing, optional
• 1 lime, sliced for garnishing

​Method:

1. Combine the ingredients for the marinade in a shallow dish. Transfer the chicken into the dish and coat well with the marinade. Cover the dish and marinate 2 hours or overnight.
2. Prepare the honey dipping sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar dissolved. Pour the mixture into a bowl and add the chilli. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.
3. Remove chicken from marinade (setting marinade aside) and season with salt and freshly ground black pepper to taste. Grill the chicken on the BBQ, until the skin is lightly burned and crisp, brush with marinade to keep moisture on the surface, ensure chicken is turned and cooked through.
4. Let it rest for 3-5 minutes before slicing the chicken.
5. Serve with warm steamed rice and or salad.

 
Adapted from Rasa Malaysia who adapted from Food & Wine.
Find this version online: Here at the BBQbaker.com

If you haven't been able to tell - I love serving up share platters of food with lots of fresh ingredients that are heavy on the protein! This dish came together for lunch this week using lots of local produce left over from my produce box (thanks again Rock Solid Produce), i.e. capsicums, chilli's and corn. That's my favourite thing about buying local, it stays fresh for so long!

I have been purposely vague about the quantities of meat, cheese, corn chips and extra’s required so that you can use your best judgements when deciding on how hungry everyone is. This serving pictured below fed 3 people with some to spare - the perfect meal for Friday Night Footy - whatever your code!

Ingredients

• 1 onion, diced
• 250 grams beef mince
• 250 grams BBQ chicken, shredded
• 2 x jars ‘Old el Paso’ Nachos Topping
• Grated cheese
• Corn chips
• Extras: grated carrot, chopped chilli or jalapenos, green/red capsicum, fresh corn, Spanish onion, chives, smashed avocado and sour cream

Method
Pre-prep for meat toppings:

1. In a pan, fry the diced onion in a little oil until soft, add the beef mince and cook through, finally stir in a half jar of nachos sauce.
2. For the chicken topping, shred the BBQ chook using your fingers and stir through the other half of the nachos toppings jar.

Extra’s:

1. Before assembling the nachos, cut up all the extra’s you’d like and assemble on a share plate.

Final Steps:

1. Spread corn chips over a metal tray (I used a lamington pan for people), scatter the meats on either side, then place dollops of nachos sauce over both meats, finally sprinkle with grated cheese.
2. Cook under the grill for 3-5 minutes.
3. Serves approx. 4 people

Notes:

• I would usually only use one type of meat in my nachos, but I was on a mission to reduce food waste in the fridge – hence the mixture of meats. If using one choice of protein about 500 grams should cover 4 people.

This morning I felt like really taking my time with this recipe, so I put on some music, opened the windows to let the breeze in and got to it.

I placed a variety of local ingredients in this pumpkin soup including chickpeas, and bush squash - I'd never cooked with bush squash before but it arrived in my Rock Solid Produce Box and I figured I'd give it a go. The chickpeas were very much a last minute addition - I try to keep some pre-soaked and precooked in the fridge so I can toss them in salads or fry them with some spices as an afternoon snack.

​The end result was a delicious, filling soup for lunch! Give it a go, you won't be disappointed.

Time: About an hour
Serves: 2.5 people for a main meal or 4 people for a starter

Ingredients:

• 500 gr pumpkin, peeled & chopped*
• 250 gr baby potatoes, peeled & chopped
• 1 chicken stock cube
• Splash of olive oil
• 1 onion, diced
• 3 cloves garlic, finely diced or crushed
• 4 rashes of bacon, chopped small
• ¼ Lebanese bush squash, chopped small*
• Handful pre-soaked/precooked chickpeas*

Method:

1. Cut pumpkin and potato and place in boiling water with the chicken stock cube.
2. Crush or finely slice the garlic, then dice the onion, bacon and bush squash into small pieces (no bigger than 1cm in diameter) and fry until golden in a pan on your cooktop with a little oil.
   1. If you’re using canned chickpeas add them to the pan, if using pre-soaked precooked chickpeas add them later.
3. Drain the pumpkin and potato and reserve the stock just in-case you need some extra liquid to blend the soup with.
4. Place the pumpkin, bacon and chickpea mixtures into a large bowl and using your stick blender, blend until smooth.
   1. I suppose you could also use a food processor but I don’t own a big enough one of those – hence, the stick blender…
   2. You might like to add the reserved stock here if you’re after a thinner soup – I prefer a thick soup.
5. Serve with fresh bread.

Notes:

• This week’s Out of the Ord focus is the butternut pumpkin, but you can use any variety of orange pumpkin.
• The Lebanese bush squash is as pictured, I happened across it in my local ‘Rock Solid Produce’ box and decided to add it to this recipe so I could figure out what it was all about. It cooks up like a zucchini.
• The chickpeas are by no means necessary, I just happened to have some pre-cooked in the fridge and added them to the blend at the end. If you want the chickpeas but don’t have time to soak them overnight and cook them – buy a small can from the supermarket.

This week Out of the Ord is spending some time with Rockmelon - otherwise known as Cantaloupe or....

• cantelope, cantaloup, muskmelon (India and the United States); and
• mushmelon, rockmelon, sweet melon, Persian melon, or spanspek (South Africa).

​Here is the first recipe I'll share which we ate last night along with some lamb wrapped in prosciutto, I have an ice-cream bar in the works too and will share that once it has set.

​Matt cooked the lamb which has some bush banana on top - we went hunting for this yesterday and there are some good images of him up a tree which i'm sure he will share on the ABC Kimberley page sooner or later.

Recipe as per TASTE website, also in their 'Entertaining' cookbook.

Ingredients:

• 150g goat's cheese,
• 1/2 teaspoon finely grated orange rind (I recommend doubling this and using 1 teaspoon)
• 1/2 teaspoon finely grated lemon rind
• 6 slices sourdough bread, chargrilled (mmm. BBQ usage - I approve!)
• 6 slices Prosciutto
• 500g rockmelon, peeled, thinly sliced lengthways
• Honey, to serve
• Fresh mint leaves, to serve

 
Method

1. Combine the goat's cheese, orange rind and lemon rind in a bowl. Season.
2. Spread goat's cheese mixture over bread. Top with prosciutto and rockmelon. Drizzle over the honey. Season with pepper and sprinkle with mint.

When I found out it was Barramundi week I was pretty excited - the Brann's where going fishing over Easter weekend at El Questro and I thought for sure I could post a picture of me an my giant Pentecost River Barra that I caught pre and post recipe blog....... I caught nothing..... Neither did my man-friend..... neither did our guests from Katherine and Darwin..... and Tommy (our 1.5 year old) well, he was too busy eating chocolate eggs and swimming in the lovely river at El Q township to be of any help.

So with my store bought Australian Barra i'd like to share this simple Taco recipe as it is one of our favourite meals at home (we cook it every couple of weeks at the moment - it is very high on recipe rotation!

But I thought I'd mix it up for the Out of the Ord community in case they wanted something fancier, so I've also included a Donna Hay recipe from one of her cookbooks 'The New Easy'.

Both have their merits - Both are delicious.

Simply, ours is family friendly..... and Donna's has tequila in it - great dinner party stuff, I may have enjoyed a margarita alongside my taco last night!

Thanks for being my internet friend!

My Simple Barramundi Soft Taco's
​Ingredients:

• ​Barra Fillets
• Taco Seasoning
• Coles Kaleslaw (pre packaged salad mix)
• Tortilla's
• Dare to be fancy with extra’s like avocado, coriander, fresh chilli and lime.

Method:

1. ​Cut Barra into chunks and sprinkle with desired amount of taco seasoning.
   1. We use about a half sachet - or if we forget to buy taco seasoning or your trying not to waste food #nowaste - leftover  burrito or fajita seasoning works also.
   2. Our little boy Tommy can't hack the Mexican seasoning so we cook some plain Barra for him before cooking ours.
2. Heat pan with a little olive oil then fry the Barra until cooked, about 5 minutes, place in a bowl and set on the table.
3. Prepare Kaleslaw in a salad bowl and set on the table.
4. Heat tortilla's in microwave for 10 seconds.
5. Eat and share at the table.

​Donna Hay's Tequila and Lime Fish Taco's
Slightly altered from her ‘The New Easy’ cookbook – great book!
Ingredients:

• ¼ cup tequila
• ¼ cup fresh lime juice
• 1 tablespoon caster sugar
• 1 teaspoon dried chilli flakes
• Pinch of salt
• A couple of barra fillets (pending size)
• Tortilla’s
• 1 – 2 Avocado’s, diced
• Coriander leaves

Pickled Cabbage Salad
·       1 white onion, thinly sliced
·       2 cups of shredded drumhead cabbage
Method:

1. Combine tequila, lime, sugar, chilli flakes and salt
2. Place fish in a shallow tray and pour half the mixture on top, allow to stand for 20 minutes to marinate.
3. Make the pickled cabbage salad by placing the sliced onion and cabbage in a container with a tight lid and pour over the remaining tequila/lime mix. Shake to combine, place in fridge till ready to serve.
4. Heat oil in a frying pan and cook the barra as fillets, skin side down first until cooked through, set aside.
5. To make taco’s top the tortilla’s with the cabbage salad, avocado, fish and coriander.

Today I whipped up these tasty muffins for the long weekend. I adapted the recipe from ​the Australian Papaya website, which has lots of other yummy Papaya recipes.

As a lover of lettuce as the ultimate salad vessel - this week was pretty easy for me. With Chorizo sausages on special (thank-you supermarket!) and leftover pumpkin, feta and chickpeas in the fridge, the Brann's embarked on a classic #NOWASTE meal - Matt and I try our best to use everything we buy.

​So we ate this whole platter of food between two of us last night (I also had a glass of wine.... weeeee!) and because it's the ultimate protein and carbs combo I felt really good about myself after!

​Plus now I have some open wine to make a seafood marina tonight - the supermarket deli is having some gangbusters specials right now!

​Enjoy - thanks for reading!!!

Ingredients:

• 2 chorizo sausages
• Enough leafy greens for 2, I used rocket, symphony, cos and baby spinach
• 1 avocado
• 1/4 pumpkin roasted and cooled
• ¼ block of feta, crumbled
• A handful pepita seeds
• A handful of chickpeas (mine where pre-cooked from a previous meal or out of a can)
• A lime, squeezed over the chorizo once cooked.
  • Plus add anything else you have in the fridge #NOWASTE

 
Method:

1. When you get home, cut the pumpkin into wedges and place in the oven on 180 degrees Celsius for an hour.
   1. I did this around lunch time, if you don’t have time to wait an hour, I recommend cutting up the pumpkin into smaller bite size pieces and roasting it – or you can boil it or fry it – whatever works for you.
2. Prepare service platter with the leafy greens.
3. Sprinkle other ingredients over the platter.
   1. I wish I had a Spanish onion in the fridge and think it would go well with this meal…. Oh well…
4. When you’re ready to eat – slice up the chorizo and pan fry in hot oil for about 5 minutes until it’s nice and crispy, pat with paper towel to remove excess oil, then squeeze the lime over the chorizo and transfer to platter.

Method:

1. Preheat oven to 220 degree Celsius. Lightly dust a large baking tray with flour.
2. Sift the flour and salt into a large bowl. Whisk the pumpkin and cream together until smooth. Add to the flour with lemonade. Use a butter knife to stir until a sticky dough forms.
3. Turn onto a lightly floured surface and knead gently until a smooth, soft dough forms. Roll the dough to a 2cm thick disc. Use a scone cutter or an upside down high-ball glass dipped in flour to cut as many scone from the dough as you can. Gently knead the scraps and repeat until all the dough is used.
4. Place the scones, side by side and just touching, on the prepared tray. Lightly brush with milk.
5. Bake for 12-15 minutes, until golden. Serve warm with chia butter and cinnamon sugar.

​Notes:
·       For the pumpkin, I used leftover roast pumpkin from a previous night’s roast dinner.
·       I also made a batch using leftover pumpkin soup (thanks KK’s mum!), which is generally thinner than straight mashed pumpkin so add an extra cup of SR flour.

Ingredients:

• Choc Ripple Biscuits (2 packets to be safe);
• 600 ml whipping cream;
• Hoochery Distillery Cane Royale Chocolate and Coffee Liqueur;
• Decorations (I like using mini MnM's).

Method:

1. Prepare your service plate and choose the layout you would like your cake to be in by placing the biscuits on top of each other.
   1. See photo's and note below.
2. Pour rum into a bowl, filling to about 2cm deep.
3. Pour cream into a big bowl and using an electric mixer whip until firm peaks form.
4. Taking a biscuit, dip one side in the rum for a couple of seconds, then using a butter knife smear cream on one side of the biscuit and place the biscuit cream side down on the plate.
5. Repeat, sandwiching the biscuits between layers of cream until you have built your tower, if you run out of rum - add more to the bowl.
6. Use the remaining cream to cover and seal the cake and then place in the fridge for 6-8 hours;
7. Just before serving, decorate the cake using mini MnM's (don't do this any earlier as the colour from the candy bleeds into the cream and doesn't look very nice.

Notes:

• ​This is one way of making a ripple cake - but there are so many versions of laying out the biscuits - check out google for some inspiration.
• ​In hindsight - I would've bought more mini MnM's to load up the cake - but you know.... there where only two of us to eat the cake so I tried to be good considering the main meal included three different mini sliders.

I hope you enjoy this cheeky twist!

Banana leaf is a great way to cook your freshly caught Kimberley Barra on the BBQ and it's so easy. Simply, throw all your favourite ingredients for fish into a food processor (or don't and just mix) then spoon on top of the fish for easy wrapped parcels of flavour.

I used garlic, ginger, lime, lemongrass and chilli which was delicious - but you can use anything, like say.....

• ​red curry paste, coconut milk and lime;
• lemon and dill; or
• pistachios, coconut flakes, lime juice/rind.

​To make the parcels:

1. Cut each leaf into rectangles about 12cm x 15 cm.
2. Scald the banana leaves with boiling water in the sink (this makes them more bendy), pat dry with a fresh tea-towel and place on your prep area. 
3. Brush both side of the banana leaves with oil (use fancy oils like coconut for more flavour).
4. Place the fish and your chosen ingredients on the leaf.
5. Roll the banana leaf around the filling, using toothpicks to secure the open ends (see picture).
6. Place the parcels on the BBQ Grill and cook flipping every 2-3 minutes for about 10-12 minutes in total (or until cooked)
7. Serve with coconut rice, salad and lime wedges.

But wait - still not feeling confident about trying this at home? If you're after a legit recipe for a Thai based fish parcel with proper ingredients and instructions then have a look at this blog post I wrote in 2014 when living in Darwin. 

With the highway closed and minimal food getting into Coles in Kununurra, last week saw a couple of empty aisles and very slim pickings for fresh produce.
​Luckily these limes are sold directly into Tuckerbox stores here in Kununurra and the rest of the ingredients are staples in a bakers pantry.
​A nice easy sweet treat that I'll be taking to Crazy Crocs playgroup tomorrow, for all the mums needing a pick-me-up, best served with a cup of tea! 

I've never cooked or eaten yellow squash before, so suffice to say this week was a little bit daunting.... that said, squash is pretty much same/same as a zuchinni yeh? they're in the same family.... So i decided to bake a Yellow Squash Slice instead of a traditional Aussie Zuchinni Slice. The results were delicious!!!

A sweet yet savory slice, perfect as a pre-prepared lunch or dinner.

Ingredients:

• 3 cups squash (8 yellow squash), grated and drained
• 6 rashes of short-cut bacon, diced
• 1 small red onion, diced
• 5 eggs
• ½ cup olive oil
• Salt & pepper to taste
• 1 cup flour
• 2 tsp. baking powder
• 120 grams goat cheese*

 
Instructions:
For a BBQ or Oven baked slice

1. Pre-heat BBQ/oven to 170 degrees Celsius.
2. Grate squash and place in a clean tea towel, squeeze out excess water, set aside.
3. Fry bacon and onion (no oil needed) until soft, set aside.
4. Crack eggs in large mixing bowl, add oil, salt and pepper, whisk with a fork.
5. Add bacon, onion and squash to the egg mixture, stir.
6. Add flour and baking powder, stir.
7. Line a tray** with baking paper and pour the mixture in.
8. Sprinkle crushed goats cheese on top*.
9. Bake for 45 minutes, rotating once for even browning, allow to cool for 20 minutes (you get a better slice) then cut and serve.

 
Notes:
* I bought a single log slice from the deli – and it was enough for the size tray I was using (square), if using a larger tray, I would double the cheese quantity.
** I used a square plastic bendy tray, but use could use a tin lamington tray which would work well.

I made this curry for Kununurra local Tracy Raymond's TEAR Curry Night Fundraiser, I really like it because it's spicy yet you don't loose the sweet mango-ey flavour.

This was my first foray into using free-hand spices instead of curry paste, so i if you want to use other spices or a change the quantities feel free - the internet machine will never judge you my fellow cooking friends.
If you find a combination that you reckon is delicious let me know - i'd be keen to improve my spice knowledge.

Ingredients:

• 3 x fresh mangoes, cheeked
• 1 x brown onion, sliced
• 1 x capsicum, sliced
• 2 x cloves garlic, crushed
• 2-3 chicken breasts, sliced
• 2 tbsp. fresh ginger, finely grated
• ½ tsp. ground cumin
• ½ tsp. turmeric
• ½ tsp. ground coriander
• ¼ tsp. cayenne pepper
• 1 x 440gr. coconut cream
• Garnishes: chilli and fresh coriander

 
Instructions:
For an oven baked curry

1. Pre-heat oven to 180 degrees Celsius.
2. Cheek mango flesh and using a stick blender, blend to a puree.
3. Fry onion, capsicum and garlic, until softened, add the chicken and fry to seal the meat.
4. Place everything into a ceramic baking dish with a lid.
5. Add ginger and spices to the mango puree, blend again, then stir in the coconut cream.
6. Pour the mango mixture on top of the chicken in the baking dish, and place lid on top.
7. Bake for 2 hours.
8. Serve with rice, chopped green chilli and coriander

I thought it was about time that I create a wet season (summer, for the southerners) cocktail, and seeing as honeydew was this weeks crop for Out of the Ord it was meant to be.

​This is inspired from my bartender days and an amazing watermelon cocktail I enjoyed at Eco Beach, south of Broome earlier this year.

​I made a couple of different versions using all the Hoochery Rum in our cupboard - the Black Wax Premium Rum, the Kimberley Moon White Rum and the new 5 Rivers Spiced Rum and can recommend that Kimberley Moon white rum makes the best tasting Honeydew Mojito.

​Yes - I know, that is a lot of rum choice in our cupboard- what can I say, we're fans!

I hope you enjoy the cocktail, Matt and I had this as a pre-drink to baking a freshly caught barramundi in an Asian glaze.

​A refreshing cocktail made with farm fresh honeydew melon.
Serves 2
I worked on a standard nip - 30ml - per person
 
Ingredients:

• Half a ripe honeydew, seeded
  
• 1 lime, cut into wedges
  
• 1 tsp. brown sugar
  
• A bunch of mint leaves
  
• 2 measures (60ml) of white rum
  
• Soda water to taste

 
Instructions:

1. Remove the seeds from the Honeydew.
   
2. Using a melon-baller, scoop out the flesh of half the melon, keep to the side*
   
3. Chop up the remaining flesh and process with a hand mixer till smooth.
   
4. In a cocktail shaker, place lime, sugar and approx. 4 torn mint leaves then muddle**
   
5. Pour in 2 measures of rum (60 ml), add ice and shake well***
   
6. Pour the contents of the shaker into a tumbler, add the previously blended honeydew juice and soda water to taste (I used 2 measures of honeydew juice and 1 measure of soda.
   
7. Garnish with honeydew melon balls and mint.
   
8. Drink the deliciousness!

 
Notes:
* If you don’t have a melon-baller, because let’s face it that’s a specialty item…. You can try a teaspoon, I used a tea2 teaspoon which worked good enough… You could also make this part ahead and freeze some melon balls to replace the ice used in the recipe.
** If you don’t have a cocktail shaker and muddling stick, a big plastic cup and a rolling pin will work…
*** As previously mentioned you can use frozen honeydew melon balls instead off ice – if you’re well prepared.

It's been a big week, visiting Broome and stations along 80 mile beach, but I'm back in the saddle and getting my Ord Valley Cooking on!
​
​This week I made a Spiced Chicken and Chickpea Salad, adapted from the trusty Coles Magazine #shoutoutCurtisStone which my man-friend and I thought was delicious, especially paired with a Hunter Valley Chardy!

​If you're not a fan of the taste of smoked paprika, I would suggest halving the portions below, the flavour is quite strong.

Ingredients:

• 2 carrots, sliced
• 1 tbsp. olive oil
• 2 tsp. smoked paprika
• 2 tsp. ground cumin
• ½ tsp. ground turmeric
• 2 chicken breast fillets
• 1 cup mint leaves
• ⅓ cup (80ml) Greek-style yogurt
• 2 tsp. tahini
• 1 tbsp. lemon juice
• 275g chickpeas (soaked overnight) *

Instructions:
The night before:

1. The night before, cover chickpeas in water (make the water sit at least 3cm over the top of the chickpeas) and place in the fridge.
   

On the day

1. Cook chickpeas per packet instructions.
2. Preheat oven to 200C.
3. Combine the full breasts of chicken with the oil, paprika, cumin and turmeric in a large bowl.
4. Line baking tray/s with baking paper. Place the carrots, chicken and chickpeas on the tray/s. Drizzle with remaining oil from the chicken seasoning. Roast for 25 mins or until cooked through and tender. Thinly slice the chicken breast.
5. Meanwhile, reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season with salt and pepper.
6. Combine the chicken, carrots, chickpeas, any other ingredients** and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture.

Notes:
* The weight of the chickpeas was measured after I had soaked them overnight. I soaked more than I needed as I also made falafels and hummus.
** I used extra ingredients I had in the fridge and encourage you to do the same #nowaste hence I added avocado and feta cheese.
​
Adapted from Taste and the Coles magazine.

Prep time 20 mins - Cook time 40 mins - Total time 1 hour

A warm and spicy curry with chicken, mung beans, coconut, and lime. Serve with rice.

Serves: 2-4 people

Ingredients

• 4 tbsp. vegetable oil
• 1 tbsp. whole cumin seeds
• 4 cloves of garlic, crushed
• 1 x 400g can crushed tomatoes
• 2 tbsp. freshly grated ginger
• 2 tbsp. ground coriander
• 1 tsp turmeric
• 1 tsp sea salt
• 1 tsp cayenne pepper (if using extra hot, only use a ½ tsp)
• 2 cups water
• 2 cups sprouted fresh mung beans
• 500g chicken, sliced
• 1 x 400g can coconut cream
• juice of 1-2 limes
• ½ cup fresh coriander

Instructions:

1. In a large pot heat the cooking oil over medium-high heat.
2. Add the cumin seeds and cook for about 1 minute, until they begin to darken.
3. Add the garlic, and sauté for 2-3 minutes until it has browned.
4. Add the chicken and fry until the meat has sealed.
5. Add the crushed tomatoes (watch out!! My pan sizzled and spat oil) and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne pepper.
6. Sauté this mixture for 5 minutes, stirring frequently.
7. Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, and simmer for 15 minutes, stirring the mixture once or twice.
8. Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
9. Once the curry comes to the boil turn off the heat. Stir in the coriander and the juice of one lime.

Notes:

• Serve with rice.
• Recipe adapted from Vij’s At Home by the Muffin Myth.

I adapted this muesli bar from Ambitious Kitchen's food blog using ingredients i had available in the pantry. Its great because as long as the texture of the individual ingredient is roughly the same you can substitute it.
My first batch i used too much banana and they didn't set properly - so don't go overboard on the banana. 
There is also a link to another muesli bar I've done that  doesn't need any baking at the bottom of this post.

Enjoy!

Ingredients:

• 1 cup rolled oats
• ½ cup uncooked pre-rinsed quinoa
• 2 tablespoons chia seeds
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 2 ripe bananas, mashed (¾ cup)
• ½ teaspoon vanilla bean paste (alternative: vanilla essence)
• ¼ cup chopped walnuts
• ¼ cup chopped cashews
• ⅓ cup chopped dried apples
• ⅓ cup chopped pitted dates
• ¼ cup Coco2 hazelnut spread*
• 2 tablespoons chia honey**

Instructions:

1. Preheat BBQ/oven to 175 degrees Celsius.
2. Line a lamington tray with baking paper.
3. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon.
4. Stir in mashed banana and vanilla.
5. Fold in walnuts, cashews and dried fruit.
6. Place a small saucepan over low heat; add in Coco2 and chia honey and stir until warm and runny (do not let bubble).
7. Mix everything together until well combined.
8. Pour into prepared tray and press down firmly with the back of a metal spoon.
9. Bake for 25 minutes or until edges turn golden brown.
10. Allow to cool completely before cutting into bars.

​Notes:
* I used the Pure Harvest Super Food brand of Coco2. As an alternative try almond spread or peanut butter.
** The chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference.
Wrap bars in wax paper tied with string and keep in the fridge, my bars are still fresh 2 weeks after cooking.

If you're looking for another muesli bar recipes try:
http://www.bbqbaker.com/blog/homemade-muesli-bars

I make these crispy balls for my little boy maybe once every couple of weeks and he loves them, I change the ingredients around a fair bit - so please take creative licence on this recipe like i do. ​

Ingredients:

• 125 g (1/2 cup) quinoa, cooked
• 2 spring onions, chopped
• 1 garlic clove, crushed
• ½ teaspoon ground cumin*
• 40 g (½ cup) breadcrumbs**
• 60 g (½ cup) grated cheddar cheese***
• ½ large zucchini, grated
• 70 g (½ cup) polenta
• Oil, for deep frying****

Instructions:

1. Place quinoa in a saucepan and cover with water. Bring to the boil, reduce heat to low, then cover and simmer for 10 minutes, or until quinoa is cooked to your liking. Drain and rinse well under cold water.
2. Using a large bowl, add finely chopped spring onions and crushed garlic to the quinoa. Mix, then add cumin, breadcrumbs, cheese and zucchini. Stir till combined.
3. Using your hands roll equal measures (about a tablespoon) of the mixture into balls and toss lightly in the polenta – having uniform balls makes for consistent deep frying.
4. Heat the oil in a heavy-based pan. Gently lower batches of the balls into medium-hot oil. Cook for 1 minute, or until golden brown and crisp. Carefully remove from the oil with a slotted spoon and drain on absorbent paper.
5. Serve hot with your favourite dipping sauce

Notes:
* I’m still looking for possible flavour alternatives, the cumin is tasty as the dominant flavour of the balls, yet I feel another option like curry powder, Portuguese chicken seasoning and/or adding some bacon could also be tasty…. I’ll keep you posted.
** You could use red lentils as an option.
*** Using a mix of mozzarella and cheddar is a good too.
**** I used vegetable oil, about 1 litre was needed for my medium sized pot.

This bean salad is perfect as a side dish, can be made ahead of time for entertaining and changed to a cold salad as per notes.

​If you're interested in some other Borlotti Beans Recipes, check out my Pinterest boards.

​Borlotti Beans are grown in the Ord Valley by Daryl and Sue Smith of Ivanhoe Farms.

Ingredients

• 2 tablespoons olive oil 
• 1 large onion, finely chopped 
• 1 carrot, finely diced 
• 1 zucchini, finely diced 
• 400g dried Borlotti beans (must be soaked the day before)
• 100g fetta cheese, crumbled (I prefer Danish fetta)
• 1/2 cup (55g) walnuts, roughly chopped 
• 1/2 cup fresh parsley, chopped 
• juice of 1 lemon

​Instructions
The night before

1. Soak the Borlotti beans as per packet instructions.

On the day

1. Cook the Borlotti beans as per packet instructions, beans should be soft when bitten in to.
2. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion and carrot. Cook stirring occasionally, until softened.
3. Add zucchini. Cook for a further 5 minutes.
4. Add pre-prepared Borlotti beans and cook for 10 minutes, stirring.
5. Remove from heat and fold through fetta, walnuts and parsley.
6. Drizzle with remaining oil and lemon juice.
7. Mix well and serve.

 
Recipe adapted from Taste.

Notes
​​If making as a cold salad, swap the brown onion for a purple onion, the zucchini for a cucumber, the parsley for basil and then add some cherry tomato's and balsamic vinegar.​​

Welcome, for those who know me you’ll be aware I have recently made the move back to Kununurra WA with my family to enjoy a Gap Year in the Kimberley before heading back to work after maternity leave. While here in the East Kimberley I’ve decided to contribute to Kalyn Fletcher’s great new project ‘Out of the Ord’ by providing an easy recipe featuring the chosen crop from the Ord Valley for the week.

This week's focus is Bananas, which are grown in the Ord by Lachie Dobson.

Ingredients

• ⅓ cup coconut oil
• ½ cup chia honey*
• 2 eggs
• 1 cup mashed ripe bananas (I used three small bananas)
• ¼ cup milk
• 1 teaspoon bi-carb soda
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups flour
• ½ cup chopped walnuts

 
Instructions

1. Preheat oven (or BBQ) to 165 degrees Celsius and grease a loaf tin.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the bi-carb soda, vanilla, salt and cinnamon, and whisk to blend.
4. Switch to a big spoon and stir in the flour, just until combined.
5. Finally, fold in the walnuts.
6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
7. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
9. ​Serve warm with a generous lashing of Ballantyne Chia Butter** for a total Kimberley experience.

Recipe adapted from Cookie and Kate.

Notes
*The ½ cup chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference. Available at Kimberley Cafe, Kununurra.
​**Available at Tuckerbox IGA, Kununurra.

​If you're looking for more recipes featuring Banana by me try:
BBQ Banana Fruit Bread
​BBQ Banana, Cinnamon & Chia Scrolls

This is a recipe I've adapted from one of Thug Kitchen's blog, I put an Aussie spin on it by using macadamia's and chia seed. If you haven't checked out Thug Kitchen it's a vegan website with a super different style of writing (lots of swearing but it suits the blog), highly recommend!! I listed the website and the original recipe below.

INGREDIENTS:

• 1/3 cup crystalized ginger*
• 1/3 cup chopped roasted macadamias
• 1/4 cup almond milk
• 2 tablespoons chia seed
• 1/4 cup grape seed oil
• 2/3 cup white sugar
• 3/4 cup pumpkin mash
• 2 teaspoons vanilla essence
• 1cup plain flour
• 1/2 teaspoon bi-carb soda
• 1/4 teaspoon each: ground ginger, cinnamon & salt
• Butter for greasing pan

METHOD:

1. Warm up the BBQ/Oven to 175 degrees Celsius. Grease and paper a square baking dish - I don't know what size the pan is I used as I don't have a ruler at home so I suggest you use whatever you have. Cut up raw pumpkin and boil until soft then mash it into a puree. In a small cup mix together the chia seeds and almond milk set aside.
2. In a medium bowl mix together the oil, sugar, pumpkin, and vanilla. In another bowl stir together the flour, baking powder, spices, and salt.
3. Now add the pumpkin mixture and chia/milk to the flour bowl, mix until smooth and all the chia milk clumps are separated. Cut up the ginger and macadamia nuts into bite-sized pieces. Fold in the ginger and nuts. Save some of those to stick on top.
4. Pour the batter into the baking dish and smooth the surface with the back of a spoon, sprinkle over the extra ginger and nuts. Bake it for 35-45 minutes on the cooling rack of the BBQ or until a skewer comes out clean. Let it cool for 20 minutes.

*This is the kind that has the bits of sugar on the outside. You’ll find it in the baking aisle.

Original recipe found here http://www.thugkitchen.com/pumpkin_blondies