Recipes

Mains, Summer, Beef Hannah Titmarsh Mains, Summer, Beef Hannah Titmarsh

Truffle Steak Sandwich

Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.

Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.

Truffled brie is available from Deli Planet and Mart Delicatessen at the Fyshwick Markets.

Ingredients

4 flat-iron steaks

Extra-virgin olive oil, to marinate, plus 2 tbsp

8 thin sourdough slices

Melted butter

120gm truffled brie, thinly sliced

Sea salt and cracked black pepper, to season

Rocket Salad Ingredients:

2 cups rocket, roughly chopped

1/2 small red onion, thinly sliced

1/2 avocado, cut into small cubes

Drizzle of extra-virgin olive oil, to season 

Sea salt and cracked black pepper, to season

 

Equipment

Oven Grill

Recipe

Season steaks with extra-virgin olive oil, salt and pepper and let marinate for 10 minutes, at room temperature.

Heat the oven grill to high. Brush bread with butter and grill, turning once, 2-3 minutes each side.

Meanwhile, heat olive oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking (2 minutes each side for medium-rare).

Once cooked, top each steak with sliced brie and leave to rest and melt.

For the salad, toss rocket, red onion, avocado and olive oil in a bowl and season with salt and pepper. 

Top sourdough with steaks and salad. Serve with any remaining salad. 

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Vegetarian, Breakfast Hannah Titmarsh Vegetarian, Breakfast Hannah Titmarsh

Oat, Banana and Blueberry Pancakes

For those with a sweet-tooth, you don’t need to give up your short stack. Instead, modify with a few easy swaps for a healthier alternative.

For those with a sweet-tooth, you don’t need to give up your short stack. Instead, modify with a few easy swaps for a healthier alternative. This recipe tastes so delicious and is perfect for breakfast, after a workout or even for dessert, as it is high in protein and fibre and low in added sugar.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

1⁄2 cup milk

2 eggs

1 egg white

1 banana

2 tbsp maple syrup, plus extra to serve

1 + 1⁄2 cups rolled oats

2 tsp baking powder

1⁄2 cup fresh blueberries, to serve

 

Equipment

Blender

Medium - Large Frypan

Recipe

In a blender, add the milk, eggs, egg white, banana, maple syrup, oats and baking powder. Blend until smooth.

Heat a medium-large frypan over medium heat. Once warm, spray the pan with olive oil. Pour pancake batter into pan, depending on the size and thickness you prefer your pancakes. Cook batter for 2-3 minutes on each side, be careful not to flip too early.

Make pancake stacks and drizzle with maple syrup and blueberries.

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Vegetarian, Spring, Salads Hannah Titmarsh Vegetarian, Spring, Salads Hannah Titmarsh

Crunchy Slaw with Creamy Yoghurt and Chilli

This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table.

This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table. The creamy dressing has a healthy little zing to tempt the taste buds.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

1 large carrot thinly sliced into straws (ensure all vegetables are around the same size)

1 large red capsicum thinly sliced

½ red onion thinly sliced 

2 spring onions finely sliced

Approximately 10 -15 snow peas thinly sliced into straws

1 Lebanese cucumber thinly sliced into straws

½ red cabbage thinly shredded (may require more depending on size)

½ Chinese wombok OR green cabbage (if unavailable) thinly shredded (may require more depending on size)

1 cup baby spinach leaves 

2 tablespoons each of shredded mint and coriander leaves 

½ cup dry roasted cashews

6 sugar snap peas (for presentation)


Dressing:

250 ml natural Greek yoghurt

1½ cups of good quality egg mayonnaise

1 lime, freshly squeezed 

½ teaspoon finely grated lime rind 

2 teaspoons dried chilli flakes

 

Equipment

Large Bowl

Recipe

Combine all chopped salad ingredients in a large bowl and mix well. (This can be done ahead of time and covered with cling wrap until required).

Dressing: combine Greek yoghurt and mayonnaise in a bowl, add lime juice, grated lime and dried chilli. Stir until combined.

Pour over salad and mix well. Garnish with extra mint, coriander leaves, dry roasted cashews, and sugar snap peas.

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Summer, Salads Hannah Titmarsh Summer, Salads Hannah Titmarsh

Peach & Prosciutto Salad with Buffalo Mozzarella

Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit.

Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit. In their peak from November to April, now is the time to embrace peaches for all their flavour and goodness, as they make for a versatile addition to both sweet or savoury dishes.

When picking your peaches, most should smell the way you want them to taste. Choose ones that are yellow and deep golden and leave to ripen at room temperature.

Recipe by GH Nutrition

Ingredients

4 yellow peaches, stones removed, cut into quarters 

Extra-virgin olive oil, for drizzling 

2 cups watercress sprigs 

1 cup spinach leaves 

1⁄2 cup basil leaves, torn  

2 tbsp lemon zest 

2 tbsp lemon juice 

8 slices prosciutto 

200g buffalo mozzarella, torn 

Sea salt and cracked black pepper, to season

 

Equipment

CHAR-GRILL PAN

OR BBQ

Recipe

Preheat a char-grill pan or BBQ over medium heat. Drizzle the pan with olive oil and when hot, add the peaches. Grill for 3 minutes each side, or until slightly charred. Set aside.

On a salad platter, scatter over the watercress, spinach, basil, lemon zest and juice.

Top salad with the peaches, prosciutto and buffalo mozzarella. Drizzle with olive oil and season with sea salt and cracked black pepper.

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Summer, Seafood Hannah Titmarsh Summer, Seafood Hannah Titmarsh

Beetroot Cured Salmon with Apple, Dill and Cucumber Salad

Beetroot is a great source of vitamin C, dietary fibre, iron, folate and magnesium.

Beetroot is a great source of vitamin C, dietary fibre, iron, folate and magnesium. Their intense red colour is due to an antioxidant called betacyanin, which is important for a healthy heart.

Look for beetroot that has smooth skin, without splits around the top. Select those that have fresh stems and leaves that are not wilted.

Purchase your fresh, quality seafood from either Ocean Fresh Seafoods or Sea Harvest at the Markets.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

250g cooked and peeled beetroot

140g sea salt

1⁄2 cup caster sugar

3 tsp caraway seeds

2 tsp black peppercorns

1kg salmon fillet, skin on

2 green apples, cut into batons

1 small red onion, thinly sliced

1 cucumber, thinly sliced

2 tbsp extra-virgin olive oil

1/4 cup dill, finely chopped

1/2 lemon, juiced

Dill and micro herbs, to serve

 

Equipment

2 x Chopping Boards

Cling Wrap

Recipe

To make the curing mixture, combine the beetroot, salt, sugar, caraway seeds and pepper in a food processor and whiz until smooth.

Stretch 2 large sheets of cling wrap over a flat surface and spoon over half the cure. Lay salmon on top, skin side down. Pour over remaining cure and spread evenly over salmon.

Cover salmon tightly with the wrap.

Place wrapped salmon on a chopping board and rest another chopping board on top. Weigh down with something heavy and place in the fridge for 2 days to cure. The longer you leave the curing process, the stronger the taste.

For the salad, prepare just prior to serving. Add all ingredients to a bowl and toss to combine.

When ready to serve, remove salmon from wrap and rinse under cold water. Pat dry with paper towel.

Thinly slice the salmon on an angle and serve with salad, dill and micro herbs. 

Salmon will last up to one week in the fridge and can be used just like smoked salmon.

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