RASPBERRY TIRAMISU

def: Raspberry Tiramisu - a classic Italian dessert with a twist.

INGREDIENTS

6 egg yolks
260g sugar (160g + 100g for syrup)
500g mascarpone cheese, softened
400ml chilled heavy cream
2 tbsp Kirsch
1 tsp vanilla extract
250g raspberry puree
30 to 40 ladyfingers
Cocoa powder for dusting


DIRECTION

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the kirsch, vanilla and 100g raspberry puree.

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

In a small sauce pan, boil 150ml of water, add 100 sugar and simmer for 2 minutes. Add 1tbs kirsch.

One at a time, submerge the ladyfingers into syrup. Lay enough ladyfingers on the bottom of a glass or ceramic baking or serving dish (about 4cm deep) to form a single layer.

Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Spread half of the remaining raspberry coulis on top of biscuits. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

Top with the remaining coulis and Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 8-10

French Onion Soup

def: Soupe a l'oignon - a traditional French soup originated from Paris in the XVIII century.

INGREDIENTS

4 tbsp Unsalted Butter
4 tbsp Olive oil
8 Brown Onions Sliced thinly
½ tsp sugar
½ tsp salt
1 ½ tbsp plain flour
2 l beef stock
½ cup dry white wine
1 tsp freshly ground pepper
1 Fresh baguette
3 cloves garlic
Gruyere cheese, grated


DIRECTION

Caramelize the onions in a large fry pan over medium heat, melt butter with a little of the olive oil, add the onions and cook stirring occasionally until golden. Reduce heat; add sugar and salt stirring until the onions are caramelized for about 25 min.


In another saucepan bring the stock and wine to the boil, slowly add the stock mixture to the onion mix. Reduce heat and let simmer for 45 min until onions start to break down and melt into broth.


Preheat a grill or Broiler. On a baking tray, place sliced bread and drizzle with olive oil. Grill till golden, rub bread with garlic. Using an oven proof soup dish, ladle soup into dish, top with slices of bread, sprinkle with grated cheese and bake until cheese is golden.


Remove from oven and serve immediately. Bonne Appétit

PASTRY CREAM

INGREDIENTS

500ml milk

1 vanilla bean, split and seeds scraped

6 egg yolks

100g caster sugar

25g plain flour

25g cornflour

1 tsp caster sugar, for dusting

Pastry Cream

METHOD

Sprinkle 2 tbs of sugar over the base of a large, heavy bottomed saucepan - this will melt and coat the bottom of the pan to help prevent the milk burning.

Add milk, vanilla bean and seeds -  bring to the boil and simmer for 5 minutes. Remove from the heat and remove vanilla bean.

Mix together the egg yolks and sugar until creamy. Add flour and cornflour and whisk until combined. It is important to whisk until all graininess is removed.

Pour of the milk and vanilla mixture into the egg, sugar and flour mixture and whisk until well combined. Pour back into the remaining milk, return to the heat and simmer for 30 seconds, whisking continuously. Do not boil!

Transfer to a bowl or container, cover with plastic wrap directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible to prevent the growth of harmful bacteria. Seal with plastic wrap and refrigerate until needed

HEALTHY MANGO RAW CAKE AKA "LIKE A SUNRISE" by Gorgeous Foods Inc

INGREDIENTS

¾ cup macadamia nuts

½ cup pistachio nuts

½ cup shredded coconut

6 dates (soaked in warm water for 30 minutes)

1 tsp coconut oil

2 cups cashew nuts (soaked in water for 6-8 hours)

¾ cup coconut oil

¼ cup rice malt syrup

¼ cup maple syrup

1 tsp vanilla bean paste

½ cup coconut milk

2½ cups fresh or frozen mango (defrosted)

100g dried mango, finely chopped

* Makes approx 16 small cakes or 9 inch round cake.

VIVE Recipes Raw Cake

METHOD

Using a high speed blender, combine cashews, coconut oil, rice malt syrup, maple syrup, vanilla bean paste, coconut milk and mango on a low setting. Once combined, slowly increase the speed to keep the mixture moving - if it becomes too thick, add a splash of water or coconut milk and continue pulsing until the highest speed can be reached.

Let the mixture combine on the highest setting for at least 10 seconds to ensure a creamy consistency. Once done, stir in the chopped dried mango.

Using either small or large silicon moulds, pour mixture into moulds leaving ½cm off the top and tamp down (press lightly) to create consistency between each cake. Place in the freezer for a few hours until firm.

For the base, combine the macadamia and pistachio nuts in a blender until a textured crumb forms. Please note, it is not necessary to make fine crumbs as the variation in size adds texture to the final cake.

Add dates, shredded coconut and coconut oil and pulse until combined. Spread mixture evenly over firm cakes and pop back into the freezer until set.

Once set, pop out of the moulds and allow to defrost in the fridge. Serve and savour this deliciously healthy, guilt-free cake!

ROSEHIP JAM by SAM GATSBY

INGREDIENTS

1kg rose hip, cleaned

3 cups water

½ lemon

750g sugar

VIVE Recipes Rosehip Jam

METHOD

In a large pot, add the rose hip buds and the water and bring to the boil.

Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.

Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.

The consistency of the jam will be determined by the boiling time - the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.

This incredibly sweet and healthy jam is beautiful as a sweet drizzling on toast, bread, cake, scones, desserts, anything really! Enjoy right away or keep in jars at room temp for up to two years.

LA BOUILLABAISSE

def: BOUILLABAISSE - a rich, spicy stew or soup made with various kinds of fish, originally from Provence.

INGREDIENTS

1/4 cup extra virgin olive oil
1 brown onion, chopped
2 leeks, white portion only, chopped and rinsed
2 tomatoes, peeling and coarsely chopped
2 garlic cloves, crushed
1 fresh bay leaf
2 fresh thyme sprigs
1 fennel stalk, approx 15cm
1 fresh orange zest strip, approx 3x5cm
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cups dry white wine
1 cup water
5 potatoes, peeled and cut into 1cm thick slices
1/4 tsp saffron threads
2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks
Boiling water as needed
2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks
500g mussels, scrubbed and de-bearded
500g small crabs
1 tbs minced fresh flat leaf parsley
8 slices coarse country bread, toasted and rubbed with garlic

VIVE Recipes Bouillabaisse

Recipe also available on RecipeYum.


METHOD

To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25min).

Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.

Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.

Bon appétit!

 

 

RAINBOW TROUT WITH ALMOND BUTTER SAUCE by Manu Feildel

Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic… get one!
— Manu Feildel, Chef and Chasseur Brand Ambassador

INGREDIENTS

2 rainbow trout (300g each)
60g flaked almond
80g butter
30ml olive oil
1 lemon
½ bunch of parsley, chopped
Salt and pepper, to taste

VIVE Recipes

 
METHOD

When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.

Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.

Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.

Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.

Check the seasoning, and pour the sauce on top of the fish. Sublime!

SPICY SEAFOOD LAKSA by WANITHA TANASINGAM

This version of the famous creamy seafood and noodle dish is less piquant than that from Penang - but just as delicious!
— Wanitha Tanasingam

INGREDIENTS

Serves 6

1 kg small prawns
850g other seafood
6 cups water
6 cups chicken stock
3 tbs vegetable oil
350g packet rice vermicelli
4 cups thin coconut milk
2 cups thick coconut milk
1 cup fish cakes, sliced (optional)
1 cup fish balls (optional)

Laksa Paste:
6-8 dried red chillies
3 tbs dried prawns
1 stalk lemongrass, inner stalk
1 medium brown onion
2 tsp galangal powder
1 tbs coriander seeds, finely ground
1 tsp ground turmeric
1 tsp sweet paprika
8-10 macadamia nuts
1 tsp lemon zest
3 tbsp peanut oil

Sambal Belacan:
6 fresh red chillies
4 small Asian onions, or ¼ Spanish onion
½ tsp roasted shrimp paste
1 tsp tamarind
½ cup warm water
½ tsp sugar (optional)
Salt and pepper to taste

Garnish:
250 gm fresh sprouts
1 green cucumber, julienned
1 small bunch Vietnamese mint or wild mint
1 lime, cut in 6 wedges
Fried Asian shallots (sold in packets, cooked)

VIVE Recipes Laksa

METHOD

  1. Prepare all garnishes.

    Laksa:
  2. Remove the stringy part of the lemongrass for later use. Keep the soft end of the lemongrass for making the paste.
  3. For a milder soup, remove seeds from dried chillies by breaking and shaking out the seeds. Soak chillies in hot water for 10 minutes until softened.
  4. Soak dried prawns in water for 20 minutes until soft.
  5. Drain chillies and prawns and combine soft end of lemongrass, onion, galangal, coriander seeds, turmeric, paprika, lemon zest and macadamia nuts in a blender until smooth.
  6. Heat peanut oil in a pan and fry the Laksa paste. Once the oil starts to separate the paste is done. Add seasoning to taste.

    Sambal Belacan:
  7. Soak tamarind paste in water for 5-10 minutes. With your fingers, dissolve the paste, then squeeze out the tamarind juice and discard the pulp.
  8. Blend red chillies, onions and shrimp paste in a mortar and pestle until fine. Add tamarind juice, salt and sugar to taste. This may be fried or served fresh. Set aside for garnish.

    Soup:
  9. Peel the prawns and clean other seafood. Make stock with the prawn shells and the 6 cups water.
  10. Season seafood separately and gently fry in 1 tbs of oil. Set aside.
  11. Heat Laksa paste and add the prawn and chicken stock. Allow to simmer slowly while you prepare the remaining ingredients.

    To serve:
  12. In a stock pot, add lots of water. Bring to boil and scald the noodles in boiling water for a few minutes. Drain and set aside.
  13. If using, blanch the fish cake slices and fish balls in the soup.
  14. Divide noodles amongst serving bowls, top with assorted seafood, bean sprouts, cucumber, Vietnamese mint and fried shallots.
  15. Add coconut milk (thin and thick) to the simmering soup and allow it to heat through. Adjust the seasoning and pour over the noodles and garnishes.
  16. Serve with a small amount of Sambal Belacan.

CRAB MAC n' CHEESE

Comforting macaroni and cheese reaches new heights with the addition of deliciously decadent fresh crab meat.
— Julien Vasseur, Head Chef, VIVE Cooking School

INGREDIENTS

Salt

200g fresh crab meat (blue swimmer, mud or spanner crab)

100g butter

500g macaroni

¼ cup all purpose flour

½ tsp Dijon mustard

2 cups milk

1 cup cream

Freshly ground pepper, to taste

½ cup Parmesan cheese

1½ cups white cheddar cheese

2 tbsp fresh chives

VIVE Recipes MacnCheese

METHOD

Preheat oven to 170°c.

Bring a large saucepan of salted water to boil over high heat. Add macaroni and cook, stirring occasionally until not quite al dente (approx 2 minutes less than the packet instructions). Drain and transfer to a large bowl.

Return saucepan to medium-high heat and melt 100g butter. Add flour and mustard and cook, stirring well until no visible flour remains (approx 1-3 minutes).

Whisk in milk and cream and bring to boil. Simmer, whisking frequently for 4-5 minutes until smooth. Remove from heat. Add a pinch of pepper, crab meat and cheddar.

Pour macaroni into the cheese sauce, add chives and stir well. Transfer to prepared baking dish and top with remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly (approx 25-30 minutes). Stand for 5 minutes before serving.

We recommend consumption in front of the fireplace accompanied by a warming glass of pinot!

Serves 6.

MEXICAN BEAN HOT POT

INGREDIENTS

350g dried black turtle beans (sorted, soaked overnight and rinsed)

1 onion, chopped

2 garlic cloves, finely chopped

3 tbs extra virgin olive oil

1 tsp cumin powder

1 tsp paprika powder

1 lime, juiced

Salt and freshly ground pepper, to taste

1 tbs sugar

Water, to cover

VIVE Recipes Black Beans

 
METHOD

Heat a large cast iron pan over medium-high and add oil.

Fry onion and garlic for 2 minutes until soft. Add spices and fry for another minute.

Add beans and cover with cold water. Cook for 1 hour or until tender.

Season with salt, pepper and lime juice. Serve with the Braised Pork Carnitas. Yum!

FRESH FRUIT TART

INGREDIENTS

For the pastry + filling:

400g pastry cream

2 sheets puff pastry, defrosted

1 egg

4 tablespoons apricot jam

 

Fruit:

4-5 strawberries, hulled and thinly sliced

2 kiwi fruit, peeled and thinly sliced

2 navel oranges

Raspberries

Blueberries

VIVE Recipes Fruit Tart

METHOD

Preheat oven to 180°c. Line baking tray with baking paper.

Whisk the egg with 1 teaspoon of water to make an egg wash.

Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.

Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Allow to cool, then spread the pastry cream evenly within the shell.

Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Serve immediately with a nice cup of warming tea.

DECADENT CHOCOLATE MOUSSE CAKE

Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further upon cooling. Sublime.
— Rowie Dillon, owner + founder, Rowie's Cakes

INGREDIENTS

340g quality dark chocolate such as Callebaut (70% cocoa solids), chopped

225g unsalted butter, chopped

5 eggs

210g caster sugar

100ml water

250g raspberries

VIVE Recipes Chocolate Cake

METHOD

Preheat oven to 120°c. Grease and line a 20cm round cake tin.

Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. NOTE: do not let the bowl touch the water.

Beat eggs and 70g sugar in a bowl with electric beaters for 8 minutes or until tripled in volume.

Combine remaining sugar and water in a saucepan over medium heat and stir until sugar dissolves. Pour into the melted chocolate and set aside to cool. If the mixture goes lumpy, give it a stir.

Fold the chocolate mixture into the egg mixture and beat until smooth. Pour into prepared tin.

Place a folded tea towel in a large roasting tin. Place the cake tin on top and add enough water to reach three-quarters up the side of the tin. Bake for one hour or until set - it should be bouncy and firm but still a little sticky. Leave to cool in the water.

When cooled, gently turn onto a serving plate. Decorate with raspberries and serve.

We challenge you not to enjoy this decadent delight!

PEARL BARLEY RISOTTO by Manu Feildel

The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy.
— Manu Feildel, Chef and Chasseur Brand Ambassador

INGREDIENTS

240g pearl barley
4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
100ml extra virgin olive oil
Salt & Pepper
80g butter
4 tbs Parmigiano Reggiano, grated
1 ltr chicken stock
400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size

VIVE Recipes Risotto

METHOD

In a casserole on a medium heat add half the olive oil and shallots and cook gently.

Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.

Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.

Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.

Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the
parmesan and butter. Bon appétit!

BRAISED PORK CARNITAS

INGREDIENTS

2kg pork shoulder, cut into 2-inch pieces

2 cups water

1 onion, thinly sliced

½ orange, cut in half

¼ cup pork lard or olive oil

5 garlic cloves, peeled

2 bay leaves

1 tbs brown sugar

2 tsp dried oregano

4 sprigs fresh thyme

Salt and freshly ground pepper, to taste

VIVE Recipes Carnitas

METHOD

Place all ingredients except pork in a cast iron pot or slow cooker on high heat and combine. Add the pork and bring to the boil. Lower heat and simmer, stirring occasionally,  for 1½ - 2 hours or until the pork is tender and falling apart.

At this point the liquid should be thick and syrupy. If the liquid hasn't evaporated enough, transfer the pork to a bowl and reduce until it has reached a sticky consistency, then strain through a fine mesh sieve and reserve. Pull the pork apart with a fork (or with your fingers) and pour over the reduced cooking liquid.

Heat lard or olive oil in a cast iron skillet or heavy bottom frying pan and fry the pork for 10-15 minutes. It is best not to stir too much so that the bottom goes a golden crispy brown and the top stays moist and tender. Be careful not to burn the base.

Stir the meat around and serve immediately with the Mexican Beans. A perfect, cool-weather Autumn feast!

This beautiful braise would also be a fantastic filling for tacos or fajitas.

CHARGRILLED KING PRAWNS WITH GARLIC BUTTER by MANU FEILDEL

I may be French but I can also do ‘shrimp on the barbie!’. Chasseur’s square grill is fantastic for this - the heat is intense and it grills prawns beautifully.
— Manu Feildel, Chef & Chasseur Brand Ambassador

INGREDIENTS

24 large green king prawns
150ml olive oil
Salt and pepper


Garlic Butter
250g quality salted butter (diced)
80g garlic cloves (peeled)
1 golden shallot, roughly chopped
½ bunch parsley
 

VIVE Recipes Prawns

METHOD

Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.

Finely chop the parsley and set aside.

Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.

Preheat your grilled pan or BBQ to medium/high.

Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.

Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.

Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.

Serve straight away. Simply delicious!

BEEF CHEEKS IN CHINESE FIVE SPICE + CINNAMON by SCOTT GOODING

INGREDIENTS

2 grass fed beef cheeks
1 tbs coconut oil (other options: ghee, lard or tallow)
1 cup bone broth
2 cinnamon sticks
2 star anise
2 tbs honey
1-2 tsp Chinese Five Spice
4 small brown onions, peeled and quartered
2 garlic cloves, peeled and quartered
Water

For the veggies:
2 large sweet potatoes, roughly chopped
1 tbs butter
1 tsp Dijon mustard
2 handfuls brussels sprouts, halved
1 tbs coconut oil
Sea salt
Black pepper


METHOD

Heat the fat in a large fry pan over high heat. Brown beef cheeks on both sides and set aside.

De-glaze the pan with some water and add glaze to pressure cooker or slow-cooker with beef cheeks, broth, onion, garlic, honey and spices. Top up with water until all ingredients are covered and stir to combine.

Cook for 90 minutes (pressure cooker) or 5-6 hours (slow cooker) until meat is tender and falling apart. Remove from heat.

To prepare the veggies, pre-heat the oven to 190 degrees. In a bowl combine the brussels sprouts with the coconut oil, place on tray lined with baking paper and season. Cook for 25-30 minutes or until soft in the centre with crisp outer leaves. Remove from heat and set aside.

In a saucepan, cover sweet potato with salted water and bring to the boil. Reduce the heat and allow to simmer until soft. Drain and return to the heat for 60 seconds to remove remaining liquid. Mash together with butter, mustard and seasoning.

Reduce the liquid from the cheeks in a frying pan over high heat until thick and sticky. Serve with beef, mash and crispy brussels sprouts. Enjoy!

Serves 2-4.

BANANA BREAD, BUT NOT AS WE KNOW IT!

I baked this banana bread recently for my sons’ school fair. Coming up with a recipe that fit my dairy and grain-free protocol was somewhat constraining but the end result was this deliciously moist banana bread.
— Scott Gooding

INGREDIENTS

4 bananas

4 eggs

½ cup sweet potato flour

1 tsp cinnamon

1 tsp vanilla extract

2 tbs almond butter/tahini

4 tbs butter

1 tsp baking soda

a pinch of Himalayan salt

Seeds, to garnish

VIVE Recipes Banana Cake

METHOD

Preheat oven to 180°c.

In a large mixing bowl, mash the bananas thoroughly.

Add all remaining ingredients and combine.

Grease a small loaf tin with coconut oil.

Pour in banana bread dough and top with a sprinkling of seeds (chia, pumpkin).

Put into oven for 45 minutes until golden brown.

Remove from oven and insert a knife to ensure cooked (knife will come out clean)

Pop out of tin and allow to cool for 15 minutes. Enjoy!