Curried Zucchini Soup

Smoked Trout, Blood Orange and Fennel Salad

Asparagus and Ricotta Tarts with Prosciutto

Cauliflower, Carrot and Chickpea Korma

Spiced Honey-Poached Mandarin with Cardamom Cream

Spring Chicken

Serves 4

1 tbs olive oil

1 medium onion, chopped

Coarse salt

2 garlic cloves, minced

2 teaspoons curry powder

750 g zucchini (about 3 medium), thinly sliced

1 potato, peeled and cut into small pieces1/3 zucchini, julienne for garnish

Heat oil in a large saucepan over medium heat.

Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes.

Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

Add zucchini, potato, and 4 cups water.

Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled.

Garnish with olive oil, coriander sprig and julienne zucchini.

Serves 6 (Entrée)

6 handfuls rocket, washed

1 whole smoked trout, remove bones and break up into small 3 cm pieces

2 blood orange, remove skin and cut out whole segments

1 fennel, finely sliced

3 tbs capers, drained for garnish

Sea salt

Freshly ground pepper

1 tablespoon olive oil

6 tablespoon quality mayonnaise

1 lemon, juice

5 springs dill, finely chopped

Sprinkle salt into salad bowl and dissolve it in lemon juice (1/2 tbs).

Grind in pepper and add oil.

Mix gently, tumble in rocket.

Layer dressed leaves, smoked trout, blood orange segments, fennel slices and capers on the plate (2 layers of each).

Top with drizzle of dill aioli (mayonnaise, dill & lemon).

Serve with crusty bread (optional).

2 cups plain flour, plus extra for work surface

¾ tsp salt1/2 cup unsalted butter, cut into small pieces (use chilled)

1 egg, lightly beaten

2-3 tbs cold water

6 individual pastry cases, greased and floured

Place flour, salt, and butter in a food processor.

Pulse until coarse crumbs form.

Add the egg and pulse until just combined.

Roll dough into a ball, and wrap.

Chill in fridge for a ½ hour.

Divide dough into 6 equal parts.

On a floured surface roll out the dough to size.

Chill for 20 minutes.

Preheat the oven to 220 degrees.

Prick the base of the pastry shell.

Line with a piece of grease-proof paper, fill with dried beans.

Blind bake the shell for 25 minutes.

Remove the paper, and beans.

Reduce oven temperature to 180 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.

1 cup ricotta 1/2 cup finely grated parmesan cheese

2 large eggs

2 tablespoons Italian parsley, finely chopped

Salt and pepper

6 asparagus spears, blanched and cut into 3 cm pieces

4 slices prosciutto, break into strips

Olive oil, to brush over tart

Individual pastry cases, blind baked

Preheat oven to 180 degrees.

In a bowl, combine ricotta, parmesan, eggs, and parsley.

Season.

Pour into cases.

Arrange asparagus and prosciutto on top.

Brush with olive oil.

Bake until egg mixture is cooked through.

Allow to cool.

Remove from pastry case.

Serve warm or at room temperature.

Serves 4

20g ghee or butter

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tbs finely grated ginger

1 tbs smoked paprika

2 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cardamom

1 tsp ground cinnamon

1 tsp ground cumin1/2 tsp ground black pepper

1/2 tsp ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup (250ml) water

1 cup (250g) natural yoghurt

1 cup (150g) frozen peas

Toasted flaked almonds, to serve

Steamed basmati rice, to serve

Heat the ghee in a large saucepan over medium heat.

Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.

Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic.

Add the tomatoes and cook, stirring for 5 minutes or until tomatoes become pulpy.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer.

Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly.

Add the peas and stir to combine. Remove from heat.

Taste and season with salt and pepper.

Spoon the korma among serving bowls and sprinkle with almonds.

Serve immediately with steamed rice if desired.

Serves 6

185 ml (3/4 cup) honey

8 green cardamom pods

1 x 7 cm cinnamon stick

1 whole star anise

6 mandarins, peeled, white pith removed, quartered, halved crossways

55 g (1/3 cup) pistachio kernels, coarsely chopped

Cardamom Cream

1 x 300 ml double cream

1 tbs icing sugar mixture1/4 tsp ground cardamom

Place ingredients in a bowl and whisk until mixture thickens slightly

Combine water, honey, cardamom, cinnamon and star anise in a medium saucepan over low heat and stir 1 – 2 minutes or until honey melts.

Increase heat to high and bring to boil.

Add mandarin and cook for 3 – 4 minutes or until tender.

Transfer mandarin to a heatproof bowl.

Bring the honey mixture to the boil and simmer for 10 minutes or until the mixture thickens.

Divide the mandarin among serving bowls.

Pour over the syrup and top with cardamom cream.

Sprinkle with pistachios to serve.

Serves 4

1 tbs olive oil

1 onion, chopped

500 g boneless, skinless chicken thighs

300 g small new potatoes

425 ml chicken stock

350 g chinese cabbage, shredded

140 g petits pois (peas)1/2 bunch spring onion, sliced1/3 leek, finely sliced

Heat the oil in a large, heavy pan.

Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.

Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil.

Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked (can be frozen at this point).

Add the chinese cabbage, petit pois and spring onions, stir well, then return to the boil.

Cover, then cook for 5 mins more, stir in the petits pois and heat through.

photographyMurray Case PhotographyWeb: www.mcasephoto.comMob: 0419-400-200

Styling Jayne ReidWeb: www.jmreid.comMob: 0408-018-810

DeSign Nectar DesignWeb: www.nectardesign.com.auMob: 0416-145-822