Latest Recipe

Episode 8 - Ellecee’s Cafe, Ruawai

     

Episode 8 - Cheese Slice Toasties – for the kids
Wholegrain bread
Lee Kum Kee Panda Brand Oyster Sauce
Rolling Meadow unprocessed cheese slices
1 Spread a thin layer of oyster sauce over bread slices. Top with sliced cheese.
2 Cook under a preheated grill until cheese is melted and bubbling hot.

Episode 8 - Potato-topped Pies
Recipe ©copyright Julie Le Clerc 2012
Serves 6

400g floury potatoes, peeled, cut in chunks and boiled until tender
400g kumara, peeled, cut in chunks and boiled until tender
25g butter, melted
1/2 cup warmed milk
Salt and freshly ground black pepper
Olive oil
250g flat brown mushrooms, sliced
600g lamb mince
1/3 cup Lee Kum Kee Oyster Sauce
Bunch spring onions, chopped
1/4 cup chopped fresh parsley
2 cups grated Colby cheese
1 Mash cooked potato and kumara while still hot, add butter, and milk, then beat until smooth and fluffy. Season with salt and pepper to taste and set aside.

2 Heat 2 tbsp oil in a saucepan, add mushrooms and cook for 5 minutes, to brown. Remove to one side, add mince to the pan and cook for 5 minutes to brown, breaking up the mince with a wooden spoon.

3 Add oyster sauce, spring onions and parsley and cook for 5 minutes. Return mushrooms to the pan. Add a little water, to moisten mixture, if necessary. Season with salt and pepper, to taste.

4 Preheat oven to 200°C. Divide mince mixture between six 1 1/2 cup capacity ramekins and top each with mash. Sprinkle with cheese and bake for 20 minutes or until golden brown.


Episode 8 - Crispy skin salmon with lemon sage brown butter sauce

Recipe ©copyright Julie Le Clerc 2012
Serves 4

4 x 180-200g skin-on salmon fillets, pin bones removed
2 tbsp olive oil
Himalayan Salt and freshly ground black pepper
1-2 tbsp butter
Handful of fresh sage leaves
Juice of 1 lemon
1 Place salmon on a board, skin-side upwards. Take a sharp knife, pinch salmon portions and gently cut and score the salmon skin. Make sure fish is well dried – pat with paper towels, if necessary. Rub portions all over with a little oil and rub salt into the skin (this will also help it brown and turn crisp).

2 To make the perfect, crispy skin, you need to start with a hot non-stick pan. Add salmon portions, skin side down. Gently press portions with a spatula to stop them curling – this gives the fish good contact with the pan and ensure there are no air pockets so the skin can brown evenly.

3 Check after a minute or two, to see how the skin is browning. Return to the heat and cook for another 1 minute or so and then check again. It will take 3-5 minutes to cook the first side, depending on the thickness of the fillets.

4 Once crispy, gently turn the fish over. Add butter to the pan to melt. Cook the other side of salmon for 2 minutes, basting the skin with the hot butter. Salmon is best served a little pink in the centre. Test for doneness with a fork, if necessary – if fish flakes easily then it’s ready.

5 Remove fish to drain on paper towels then arrange on serving plates with skin-side up. Add sage leaves to pan and heat with butter and pan juices. Add lemon juice then pour this lemon sage brown butter sauce over the salmon.


Episode 8 - Angel Tomato and Barley Salad

Recipe ©copyright Julie Le Clerc 2012
Serves 6

2 cups vegetable stock – made with Eurodell stock powders
1 1/4 cups pearl barley
1 1/2 punnets Angel tomatoes, halved
1/2 cup chopped parsley
1/2 cup toasted almonds, chopped
Tomato Dressing:
6 Angel tomatoes
3 tbsp Tastemakers Manuka Honey and Cider Vinegar
5 tbsp extra virgin olive oil
Salt and freshly ground black pepper

1 Bring stock to the boil in a medium saucepan. Add barley, cover and simmer for 30-40 minutes until tender. Drain off excess liquid, if necessary. Set aside to cool.

2 Make the dressing by placing all ingredients in a small food processor. Process to combine, and season to taste with salt and pepper.

3 Combine cooled barley with Angel tomatoes and parsley. Pour over dressing and toss well to coat. Scatter with toasted almonds, to serve.

Episode 8 - Chocolate Craisin Yoghurt Cake with Blueberry Craisins
Recipe ©copyright Julie Le Clerc 2012
Serves 12

1 cup EasiYo Greek honey yoghurt
125g butter, melted and cooled
1 cup caster sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups self-raising flour
1/2 cup EquaGold premium cocoa powder
1/2 tsp baking soda
1/2 cup Ocean Spray Blueberry Craisins
Dark Chocolate Yoghurt Icing:
150g Whittakers 72% Dark Ghana chocolate, coarsely chopped
1/2 cup EasiYo Greek honey yoghurt
1/3 cup extra Ocean Spray Blueberry Craisins, to decorate

1 Preheat oven to 180°C. Lightly grease a 20cm round spring-form cake and line the base with baking paper. Combine yoghurt, butter, sugar, egg and vanilla in a bowl. Whisk together until sugar has dissolved.

2 Sift flour, cocoa and baking soda over the yoghurt mixture, and whisk just enough to form a smooth batter. Stir in Blueberry Craisins.

3 Pour mixture into prepared cake tin and smooth surface. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove to cool in tin for 30 minutes then transfer to a wire rack to cool completely.

4 To make Chocolate Yoghurt frosting, carefully melt chocolate in a heatproof bowl set over a saucepan one-quarter full of simmering water, stir until smooth. Gently stir in the yoghurt to combine. Cool to room temperature until thickened then spread over cold cake. Decorate with extra Blueberry Craisins.

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