Banksia Recipes

BITTER CHOCOLATE TARTS

Wildberry & Apple Dessert Sauce

 Ingredients

  • 1 qty of sweet crust pastry

  • 180ml (6 fl oz) cream

  • 125gm bitter couverture chocolate

  • 1 tsp Tokay

  • 1 egg yolk

Method

  1. Preheat Oven to 180c ( 350 f. )

  2. Roll out pastry on to lightly floured board. Cut out 7.5 cm round circles. Lightly butter mini tart shells or muffin tins and place circles in each. Press circles down gently with fingers. Prick pastry with a fork.

  3. Cook in pre heat oven for 6 - 8 minutes, until pastry is dry and beginning to colour. Allow shells to cool

  4. Place Gippsland Double Cream in a saucepan and bring to boil. Remove from heat and add chocolate. Whisk until chocolate is completely melted. Set aside to cool. Whisk occasionally to keep smooth.

  5. When slightly warm whisk in Tokay and egg yolk

  6. Prepare serving plate with Banksia Fine Foods Wildberry & Apple Dessert Sauce & Gippsland Double Cream.


CORIANDER BEEF CURRY

Kasundi

Ingredients

  • 1 tablespoon canola or olive oil.

  • 1 large onion, finely chopped.

  • 2 cloves of garlic, finely chopped.

  • 500g blade bone or oyster blade steak, trimmed and cut into cubes, lightly dust with plain flour.

  • 2 teaspoons garam masala.

  • 3 fresh coriander roots, scraped & chopped.

  • 3 small chilli's, seeds removed & chopped.

  • 1 tablespoon tomato paste - remaining tomato paste, store in air jar, upside down in refrigerator. This will help stopping spoilage.

  • 1 medium eggplant trimmed and cut in to cubes.

  • 2 Cups of beef stock.

  • 1 cup of good red wine.

  • 1 jar of Kasundi.

  • 3 tablespoons reduced fat plain yoghurt.

  • 2 tablespoons freshly chopped coriander leaves.

Method

  1. Heat oil in a saucepan & cook the onion, garlic over a medium heat until soft but not brown.

  2. Add the meat & brown on all sides, then add the garam masala, coriander, chilli, tomato paste, eggplant, stock, red wine, & Kasundi.

  3. Cover & simmer for 45 minutes to 1 hour, or until meat is tender.

  4. Stir in yoghurt and coriander, and then serve with condiments such as Steamed rice &  pappadams


LEMON PEPPER HERB SESAME CRUSTED FISH STEAKS

Lemon Pepper Sprinkle 

Ingredients

  • Steaks should be cut from fillets of large fish - Trevally , - Snapper,  -  Sword Shark.

  • Herb mix of fresh dill, parsley, Banksia Fine Foods Lemon Pepper Sprinkle Mix, sesame seeds & fresh lemon zest.

  • A little Gippsland Extra Virgin Olive Oil.

Method

  1. Chop & grind the herbs, using Banksia Fine Foods Lemon Pepper Sprinkle, mix together with a little Gippsland Extra Virgin Olive Oil, and allow to rest.

  2. Prepare fish steaks ready to cook, seal both sides approx, 1 - 2 minutes,    and then spread Banksia Fine Foods Lemon herb sprinkle mix on the presentation side.

  3. Serve with salad greens & fresh lemon.


PLOUGHMAN'S CORN RELISH DIP 

Ingredients

  • 1 Jar of Banksia Fine Foods Ploughman's Corn Relish.

  • 300ml of sour cream or 1/2 & 1/2 cream cheese & sour cream.

  • Chicken salt to taste if you desire.

Method

  1. Mix sour cream - cream cheese in a large bowl, add corn relish and seasoning.

  2. Mix well & place in your best party dip bowl to serve.

Serving Suggestions

Corn chips, linseed crackers, carrot & celery sticks.

Also great in a stuffed Gippsland grown potato, with chopped crisp bacon and one of Gippsland's sharp flavoured Maffra cheeses.


PORK FILLET MEDALLION

 Native Pepperberrie & Plum Sauce

 Ingredients

  • 750g pork fillets.

  • 40 mls Gippsland olive oil.

  • 40gm butter.

  • season with salt & pepper to taste.

  • 80gm carrots.

  • 80gm zucchini.

  • 40gm red capsicum.

  • 40gm yellow capsicum.

Method

  1. Trim pork fillets cut in 45gm portions, lightly flatten with meat hammer.

  2. Heat the Gippsland produced olive oil in a thick bottom frying pan. Season pork fillets, & seal both sides, keep warm in medium oven while cooking vegetables & apple ring fritters. Sprinkle with salt. Infuse with Banksia Fine Food Native Pepperberrie & Plum sauce.

  3. Serve with steamed Chats potato's with fresh chopped parsley.

  4. All vegetables should be prepped in ribbon style & Julienne for capsicum. Lightly blanch inn salted water.

  5. Drizzle serving plates with Native Pepperberrie & Plum sauce.


Chocolate chip & Fruit scone ~ Sunday Brunch

Served with Gippsland grown berries - Raspberry, Blackberry & Boysenberry

Ingredients

  • 2 cups self raising flour

  • 1 pinch of salt

  • 30gms butter

  • ¾ of a cup milk-extra milk for glazing

  • 1/3 cup of raisins & sultanas

  • 1/3 cup of chocolate chips

Method

  1. Preheat oven to hot 180 degrees and line a baking tray with paper.

  2. Sift flour & salt in to a large bowl.

  3. Add the butter and rub in with finger tips, until it looks like fine bread crumbs.

  4. Add fruit, chocolate chips & mix well.

  5. Make a well in centre & add all the milk.

  6. Mix with flat bladed knife to soft dough adding more liquid if required.

  7. Turn dough onto a lightly floured surface kneads briefly & lightly until smooth press or roll out

    Dough until it is 1 - 2cm thick.

  8. Cut the dough into rounds using 5cm cookie cutter

  9. Brush tops with a little milk

  10. Bake 10 - 15mins or until golden brown. 

  11. Serve with butter or Gippsland double cream and berry Jams


CHICKEN BURRITO~SALSA JAC

Chicken or Vegetarian Burritos Mixture, great spring night family dinner recipe. Especially if you’re lucky enough to live on the Gippsland Lakes

Ingredients for Chicken Burrito

  • Chicken tender loins strips

  • Chopped Red Spanish onion

  • Chopped Red capsicum

  • Cajun spice to taste, using Banksia Fine Foods own brand available in Refill tin or shaker jar

 

Ingredients for Vegetarian Burrito

  • Roasted red capsicum

  • Mushrooms

  • Red Spanish onion chopped

  • Marinated Eggplant

  • Marinated tofu diced

  • Olive ~ Green or Black

  • Cajun spice to taste, using Banksia Fine Foods own brand available in Refill tin or shaker jar