RECIPES
Easy Airfryer Chilli & Lime Chickpeas
INGREDIENTS:
- 1 can chickpeas (washed & drained)
- Olive oil spray
- Gippsland Salt Co Chilli & Lime Salt (sprinkle to taste)
METHOD:
- Heat airfryer on 200 degrees
- Dry washed & drained chickpeas on paper towel for an hour or until dry
- Spray with olive oil & sprinkle the chilli & lime salt over the chickpeas
- Bake in airfryer for 15 minutes, shaking half way through the cooking.
- Bake until golden & crunchy.
- If required, you can sprinkle more chilli & lime salt while still warm to taste.
Enjoy a healthy nutritious snack.
Easy Mini Quiche
I use whatever I have in the fridge at the time. This recipe is easy to adapt to your tastes. I used a new product from Dumbalk Hills Fine Food - tomato relish as I didn’t have an onion.
I used small paper cup cake cases as that is all I had at the time. The mini quiche are fantastic to take on a picnic, to eat for breakfast, eat as a healthy snack, and they can be frozen too. Here is the recipe:
INGREDIENTS:
- 1 cup cheese grated (or I used grated parmesan)
- 1 cup diced bacon (or cut up thinly sliced ham)
- 1 cup milk (I used a cup of cream as I had it in the fridge)
- 1 cup self-raising flour
- 1 diced onion (I used a cup of mixed grated vegetables instead - red pepper, carrot, sweet potato)
- chopped parsley
- 5 eggs (beaten)
- 1 tsp salt and pepper to taste
- baby tomato sliced thinly (optional) I used a dessertspoon of Dumbalk Hills Fine Food tomato relish
Mix all ingredients together by hand and pour into patty pan cases and bake in moderate oven for 25 minutes or until golden on top.
Enjoy!
Porcupine Balls
INGREDIENTS:
1kg lean beef mince
3/4 cup rice uncooked
Minced garlic or 1 tsp Weyhill Farm 47 garlic granules
1 tsp Gippsland Salt Co Rosemary & Lemon salt
1 dessertspoon (or to taste) Al’s Kitchen tomato Kasundi
pepper to taste
2 tsp dried mixed herbs or fresh garden herbs finely chopped
90 Mile produce Worcestershire sauce to taste
2 dessert spoons Al’s Kitchen tomato sauce
2 x 420g canned condensed tomato soup
2 eggs to bind (optional)
2 soup size cans of water.
METHOD:
Bring to the boil the tomato soup and water in a large deep pot.
Combine rest of the ingredients until we’ll mixed.
Form into small balls and drop into simmering soup.
Simmer for approx 45 minutes.
Serve with mashed potato - Yum!
It makes a lot of balls and it’s great for freezing meals.
Preserving Olives in Brine
by Chris Smith
INGREDIENTS:
Olives approx 1 kg
1 teaspoon of fennel (I use a sprig or two)
2 glarlic cloves or Weyhill Farm 47 Garlic Granules
1 Jalapeño chilli (optional - I don’t add it)
2 slices of fresh lemon
METHOD:
- Pick olives and place them in a bucket of fresh water. - Change the water daily for 3 days, then drain.
- Make a brine with 100g salt per litre of water.
- Bring brine to boiling point (stops mould from forming on the surface).
- Cool brine for 5 minutes.
- Place olives in large sealable clean jars.
- Add the equivalent of 1-2 cloves of garlic per kilo of olives.
- Add lemon and chilli and lastly add the fennel on top.
- Pour hot brine onto the olives and seal the jars.
Olives can be eaten after 6 months and sealed for up to 2 years.
Microwave/Airfryer Rosemary Potato Wedges
INGREDIENTS:
Potatoes
Gippsland Salt Co Rosemary & Lime Salt
Fresh Rosemary
Olive oil spray
METHOD:
Microwave potatoes until just soft.
When cool enough to handle, cut into wedges.
Spray with oil and sprinkle with salt and fresh rosemary.
Bake in airfryer on 200 degrees for 20 minutes or until golden.