Recipes

  • Pancakes with Blueberries in Lemon and Gin Syrup

    By on August 28, 2017

    Makes 5 2 cups self-raising flour 2 tablespoons castor sugar 2 eggs 11/2 cups milk 1 jar Food Symphony Blueberries in Lemon and Gin Syrup Cream or ice-cream Butter Preparation: Sift flour and sugar together, make a well in the centre. Whisk eggs and stir in eggs. Add egg mix to flour and whisk until batter is smooth. Let rest

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  • Salad of Spinach, Bacon & Port Soaked Figs

    By on August 9, 2017

    Ingredients: 1 bunch of baby spinach 1 cup of walnuts 200g shaved Parmesan 8 rashers of bacon ½ jar Port Soaked Figs ½ red onion, thinly sliced 100ml sherry vinegar 300ml extra virgin olive oil ½ tsp garlic salt cracked pepper Mix oil, garlic, salt, pepper and vinegar. Wash and drain spinach, slice bacon into strips, cook until crisp. Slice

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  • Roasted Figs in Pancetta with Blue Cheese

    By on August 9, 2017

    Ingredients: 10 slices pancetta 200gm soft blue cheese (e.g. Gippsland Blue) diced 1 jar Port Soaked Figs olive oil for brushing Make a slit in figs and stuff with cheese; wrap figs in pancetta, secure with toothpick. Brush tray with oil, place figs and bake for 8- 10 mins in a pre-heated oven (190°c) Serve as a starter.

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  • Roast Stuffed Loin of Pork with Sage & Port Soaked Figs

    By on August 9, 2017

    Ingredients: 3kg rib loin pork 1 bunch chopped sage 200gm butter 1 jar Port Soaked Figs 1 cup rock salt Pre-heat oven to 220°c Score skin of pork 1cm apart and rub in rock salt. Cut skin slightly apart from meat, mix butter & sage and rub into the meat under the skin. Push figs along the meat and rub

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  • Rice Paper Rolls with Prawns & Chillies in Lime & Tequila Syrup with Cucumber Dipping Sauce

    By on August 9, 2017

    Ingredients: 1 pkt 16cm rice paper 1 carrot 1 bunch Vietnamese mint 1 spring onion 50gm glass noodles 16 cooked king prawns (peeled & deveined) 1 jar Chillies in Lime & Tequila Syrup 1 small Lebanese cucumber 50ml Japanese rice vinegar 1 tbsp fish sauce Pour boiling water over noodles, soak for 10 mins, drain well, add fish sauce &

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  • Pumpkin Fetta Chorizo Tart with Chillies in Lime & Tequila Syrup

    By on August 9, 2017

    Ingredients: Pastry: 400gm plain flour 250gm butter 100ml iced water Mix flour and butter in food processor until it resembles breadcrumbs, add water and mix until it forms a ball. Rest for 1 hour in fridge covered with food wrap. Topping: 450gm Chorizo sausage (thinly sliced) 500gm pumpkin 1 large Spanish onion 350gm Danish fetta 1 jar Chillies in Lime

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  • Pepper Fruits in Muscat trifle with frozen grapes

    By on August 9, 2017

    Ingredients: (serves 4) 1pkt sponge finger biscuits 1 jar of Pepper Fruits in Muscat (chop any large pieces), drain & reserve the liquid 500ml of custard 1 egg white 150gm seedless red & green grapes 100gm caster sugar wine glasses Brush grapes lightly with egg white & dip in caster sugar. Place on tray and put into freezer. Dip sponge

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  • Pepper Fruits in Muscat Cassata

    By on August 9, 2017

    Ingredients: ( serves 8) 1 jar of Pepper Fruits in Muscat (roughly chopped) 1 litre of quality ice cream, slightly softened Line a round deep bowl or mould with cling wrap. Mix all ingredients, then pack firmly into mould, cover and place in freezer overnight. Cut into wedges, serve and drizzle with reserved Muscat liquid.

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