Lemon Curd Ice Cream
1/3 cup (75g) caster sugar
3 egg yolks
600ml thickened cream
1/4 teaspoon vanilla extract
300g good-quality lemon curd (see note)
Limoncello liqueur (optional), to serve
1. Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
2. Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
3. In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
4. Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note. Scoop into serving bowls and serve with chilled limoncello if desired.
Basic Vanilla Ice-Cream
4 egg yolks
125g caster sugar
2 tsp vanilla extract
# Beat egg yolks, sugar and vanilla until light and fluffy.
# Stir through milk and cream.
# Pour into ice-cream maker and churn until ready.
Berry: Add blended frozen berries while ice-cream is churning.
Lemon: Stir through some lemon curd after ice-cream has finished churning.
Macadamia and Honey: While ice-cream is churning, add 100g crushed macadamia nuts and 1 Tbsp honey.
Choc Mint Ice-Cream
Makes 1 Litre
9 egg yolks
3/4 cup caster sugar
1 1/2 cups milk
2 teaspoons vanilla essence (or vanilla bean paste)
Few drops green food colouring
200g packet choc mint slice biscuits, chopped
1. Place a large metal container in the freezer to chill. Using a balloon whisk, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy. Heat milk and cream in a medium saucepan until mixture just comes to the boil, then pour slowly into egg mixture, whisking slowly but constantly until well combined.
2. Pour mixture into a clean saucepan; stir over very low heat for 10 minutes, or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
3. Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food colouring. Pour custard into chilled metal container. Freeze for about 4 hours, stirring occasionally.
4. Transfer mixture to a chilled bowl. Using an electric mixer, beat until smooth. Fold in biscuit and transfer to metal container. Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 minutes before serving. Scoop and serve.
Choc Mint Ice-Cream Yum!!
Roast Lemongrass and Ginger Chicken with Asian Greens
2 x 600g double breast of chicken, skin on
1 Tbsp olive oil
sea salt and freshly ground pepper
160g lemongrass and ginger butter, softened (see below)
Lemongrass and Ginger Butter:
2 Tbsp finely sliced lemongrass, white part only
1 Tbsp ginger, finely grated
1 clove garlic, chopped
2 eschalots, peeled and diced
1 lime, juiced
1 Tbsp fish sauce
1/2 tsp castor sugar
100g diced unsalted butter, softened to room temperature
steamed Asian greens (such as bok choy or Chinese broccoli) to serve
1. Preheat oven to 160°C.
2. To Make the Butter: Blend lemongrass in a food processor until very fine, then add the ginger, garlic and eschalots and blend again.
3. Combine remaining ingredients except the butter and blend until a smooth paste forms. Transfer paste to mixing bowl and fold through the butter. Check seasoning.
4. Divide the butter mixture and push under the skin of each double breast, covering the entire breast area. Secure skin at the front of the breast with toothpicks to prevent skin shrinking during roasting.
5. Lightly rub breasts with a little olive oil and seasoning. Place chicken on lined baking trays, skin side up.
6. Roast for about 30 minutes or until just cooked through and the skin is golden brown.
7. Remove from oven and allow to cool. Discard toothpicks.
8. Drizzle with sesame oil and serve with steamed Asian greens.
Zucchini and Vegetable Slice
1 large zucchini, grated
2 carrots, grated
1 onion, chopped
1 sweet potato, grated
1 bunch of parsley, chopped
1 cup Self-Raising flour
1 cup grated cheese
1/2 cup olive oil
Salt and pepper to taste
1. Preheat oven to 170 C.
2. Place vegetables into a large basin together with flour and 2/3 cup grated cheese (reserve 1/3 cup for on top.) Beat eggs until frothy with olive oil and add to bowl. Mix well and season with salt and pepper.
3. Spread mixture over bottom of an oven proof dish, sprinkle reserved cheese on top, and bake in a preheated 180°C / 350°F oven for 45 to 50 minutes.
Serve hot or cold.