4    –   Sunday 11

 KIM McCOSKER – 4 INGREDIENTS EKKA RECIPES Sunday 11th from 10.30am – 11.00am “Easy Entertaining With Fresh Local Produce” Tasting Plate – 3 Recipes from 4 Ingredients Christmas Pg: 48 CHICKEN & PORT PATÉ
Serves 8
* 4 tbs. butter (60g) butter softened
* 300g chicken livers, trimmed
* 2 spring onions, finely chopped
*
2 tbs. (30ml) port
Heat half the butter in a frying pan; cook livers, in batches until just browned. Add
spring onions and cook, stirring until tender. Add port; cook, uncovered, until almost
all of the liquid has evaporated. Blend or process the mixture until smooth. Blend
again with remaining butter until smooth. Transfer to a bowl and refrigerate for at
least 2 hours before serving.
WATERMELON & FETA BITES
Makes 24




seedless watermelon
*24 mint leaves
2 tbs. (30ml) caramelised balsamic vinegar
200g feta cheese, cut into even cubes
Cut watermelon into 2cm cubes and place on a serving platter. Top with a cube of
feta and a mint leaf. Spear all with a thin toothpick and lightly drizzle with
caramelised balsamic vinegar.
Tip: If you don’t have caramelised vinegar simply make your own: Pour cup balsamic
vinegar into a small frying pan and add 2 tbs. brown sugar. Over medium heat reduce
until syrupy and allow to cool.
Cucumber Ribbons & Prawns
MAKES 12
 12 cooked prawns
 1 cucumber
 2 tbs. sweet chilli sauce
Shell and devein prawns, leaving the tail intact, then rinse under cold running
water. Trim ends from the cucumber and using a vegetable peeler, peel long,
thin ribbons from cucumbers; discarding the seedy centres. Lay the prawns
on a serving plate, snake the ribbon to form 3–4 rolls then lay atop the prawn.
Skewer each and drizzle gently with sweet chilli sauce. Serve immediately.
Sunday 11th from 12.30pm – 1.00pm Recipe Number 1: Chicken with Lemon & Honey
RECIPE FROM NEW ‘TO BE RELEASED” TITLE 4 INGREDIENTS MENU
PLANNING




1 Chicken (Whole)
2 tbs honey
2 Sprigs rosemary
4 lemons quartered
Preheat the oven to 180c/350F.
Put chicken breast up ( or skin side up if pieces) in a roasting tray/dish.
Mix the juice of 2 lemons with the honey in a small bowl and pour over the chicken.
Place squeezed lemon pieces in the baking dish for extra flavour. Season with sea
salt and the pepper. Finish with the rosemary over the top of the chicken. Cook for 40
minutes or until the chicken is cooked. A guideline is 45 mins for every kilo (2
pounds). Remove from the oven and discard lemon halves. Pour juices into a
saucepan and boil uncovered for a few minutes until the juice thickens to become a
sauce.
Serve with rice, salad or roast vegetables. When plating up serve with wedges of
lemon (remaining lemons)
Recipe Number 2: Clever Left Over Roast Chicken Idea Number (1) Chicken Enchilada Cake
RECIPE FROM 4 INGREDIENTS ONE POT ONE BOWL PAGE 56
Serves 4
* 8 tortillas (20cm / 8-inch)
* 1 jar (450g/14oz)) enchilada sauce
* 2 cups shredded cooked chicken
* 150g/5oz mozzarella cheese, shredded
Preheat the oven to 200°C/400F. Line a 20cm (8-inch) round cake tin with
baking paper. Make layers in this order: tortilla, enchilada sauce, chicken, and
mozzarella. Continue the layering process until all ingredients are used. Bake
until the cheese is completely melted and the sauce is bubbling, about 30
minutes.
Veggie smuggling tip:
Grate or add whatever veggies you need to use or have handy in the fridge,
peas, corn, carrot, zucchini all work beautifully. In the photo just shared I
included legumes, beans and other ideas that are handy during these winter
months. Increase your protein and smuggle as many beans, legumes & fresh
vegetables as you can into the mix!
Recipe Number 3: Clever Left Over Roast Chicken Idea Number (2)
Chicken Carnival Cones
RECIPE FROM 4 INGREDIENTS KIDS & iAPP
Makes 8
• 8 flour tortillas
• 2 cups leftover chicken meat, shredded
• 1 cup (250ml) salsa
• 125g cheddar cheese, grated
Fold tortilla in half (if small, fold only the bottom third up) and roll
into a cone. Fill bottom of cone with chicken, dollop 2 tsp. Salsa
before covering with a layer of cheese. Place on a paper lined baking
tray and repeat the process until all ingredients are used. Bake in a
180C oven for 15 minutes.
Sunday 11th from 1.30pm – 2.00pm Recipe Number 1 – From 4 Ingredients Gluten Free Lactose Free Chocolate Mousse
A healthy twist on a traditional favourite that will have you and your guests
enthralled!
Serves 2
• 2 avocados (Ripe)
• 1 banana (Ripe)
• 1 cup raw cacao powder
• 1⁄2 cup pure maple syrup Scoop the pulp of the avocados into a food processor,
add the banana, cacao, and maple syrup and blend until smooth. Pipe or
spoon into glasses ... Enjoy!
For a visual delight, decorate with bright edible petals and fresh seasonal berries
NOTE: IF WE COULD HAVE SOME FRESH STRAWBERRIES,
BLUEBERRIES AND RASPBERRIES TO DECORATE PLEASE
RECIPE NUMBER 2
LOVELY LAKSA – RECIPE 4 INGREDIENTS GLUTEN FREE LACTOSE
FREE
Serves 2
• 2 tablespoons GF Thai Laksa Paste
• 1 chicken breast, cut into chunks
• 1 can (440g) coconut milk
• 100g GF vermicelli
In a saucepan, combine the laksa paste and 1 tablespoon water and stir over
medium heat to release the flavour of the laksa. Add the chicken and cook, stirring,
for 1 to 2 minutes. Add the coconut milk and half a cup of water, gently bring to a
boil, then reduce the heat and simmer for 7 minutes. Meanwhile, in a large bowl,
empty the vermicelli into a bowl and cover with boiling water. Sit for 5 minutes so the
noodles soften. Use a fork to stir and separate. Strain and add to the chicken laksa.
Stir to coat.
WT WT
RECIPE NUMBER 3
From 4 Ingredients "One Pot One Bowl"......
Garlic Cream King Prawns:
Serves 4.
* 2 cups (370g or 13oz) rice
* 16 raw king prawns, peeled and de-veined
* half a cup cup (125ml or 4.2fl oz) cream
* 1 tbsp. (2 cloves) freshly crushed garlic
In a large saucepan boil the rice, then rinse under hot water. Meanwhile,
place garlic and cream in a wok or frying pan and over medium heat gently
bring to the boil. Reduce heat and simmer for 10 minutes and the sauce will
reduce and become thicker. Add the prawns and cook for 2 minutes or until
they have turned orange in colour.
PLEASE NOTE WE SERVED THIS ON A BED OF STEAM RICE SO IF WE
COULD HAVE A LARGE BOWL OF STEAMED RICE AVAILABLE ON
STAGE.
MONDAY 10.30am – 11.00am MUMS AND BUBS FOCUS! RECIPE NUMBER 1 – APPAVO RECIPE FROM BABY BOWL BY KIM MCCOSKER Age group Baby (6-8 months)
•
1 apple
•
1/4 avocado
•
breastmilk, formula or water
Method
1.
2.
3.
4.
5.
Peel and coarsely chop the apple, then boil, steam or
microwave under tender.
Drain, then push the apple through a sieve into a small bowl.
Scoop the avocado into a bowl and mash with a fork.
Add apple purée to avocado mash and combine.
Add expressed breastmilk, formula or water to achieve
desired consistency.
Fresh tip: Store puréed apple in ice-cube trays in the freezer and simply defrost as required to make Appavo.
Recipe Number 2 – From 4 Ingredients Gluten Free Lactose Free Chocolate Mousse
Serves 2
• 2 avocados (Ripe)
• 1 banana (Ripe)
• 1 cup raw cacao powder
• 1⁄2 cup pure maple syrup Scoop the pulp of the avocados into a food processor,
add the banana, cacao, and maple syrup and blend until smooth. Pipe or
spoon into glasses ... Enjoy!
NOTE: IF WE COULD HAVE SOME FRESH STRAWBERRIES,
BLUEBERRIES AND RASPBERRIES TO DECORATE PLEASE
RECIPENUMBER3
Shepherd’sPiefrom4IngredientsGlutenFreeLactoseFree
Serves 6
• 500g Lean Mince
• half a cup of GF fruit chutney
• 400g cauliflower
• 1 tablespoon olive oil
Preheat the oven to 180°C. In a nonstick frying pan, brown the mince over
medium heat. Season with sea salt and pepper and mix the chutney through.
Reduce the heat and simmer for 10 minutes. Meanwhile, remove the florets
from the cauliflower. Cook the florets in a saucepan of gently boiling water
until tender, 4 to 6 minutes. Drain, add the olive oil, sea salt and pepper, and
mash until nice and smooth. Pour the mince into a baking dish, top with an
even layer of mashed cauliflower, and season again lightly. Bake until the top
is golden around the rim, about 15 minutes.
Wellness Tip: Pureed or mashed cauliflower is a fantastic substitute for
mashed potatoes and high in nutrients and taste – well it’s what makes it!
Fresh Tip: Smuggle as many veggies as you like into the mince mixture!
MONDAY 12.30pm – 1.00pm BUSY MUM VEGGIE SMUGGLING MASTERCLASS Recipe Number 1: Left Over Roast Chicken Idea Number (1) Chicken Enchilada Cake
RECIPE FROM 4 INGREDIENTS ONE POT ONE BOWL PAGE 56
Serves 4
* 8 tortillas (20cm / 8-inch)
* 1 jar (450g/14oz)) enchilada sauce
* 2 cups shredded cooked chicken
* 150g/5oz mozzarella cheese, shredded
Preheat the oven to 200°C/400F. Line a 20cm (8-inch) round cake tin with
baking paper. Make layers in this order: tortilla, enchilada sauce, chicken, and
mozzarella. Continue the layering process until all ingredients are used. Bake
until the cheese is completely melted and the sauce is bubbling, about 30
minutes.
Veggie smuggling tip:
Grate or add whatever veggies you need to use or have handy in the fridge,
peas, corn, carrot, zucchini all work beautifully. In the photo just shared I
included legumes, beans and other ideas that are handy during these winter
months. Increase your protein and smuggle as many beans, legumes & fresh
vegetables as you can into the mix!
Recipe Number 2: Clever Left Over Roast Chicken Idea Number (2)
Chicken Carnival Cones
RECIPE FROM 4 INGREDIENTS KIDS & iAPP
Makes 8
• 8 flour tortillas
• 2 cups leftover chicken meat, shredded
• 1 cup (250ml) salsa
• 125g cheddar cheese, grated
Fold tortilla in half (if small, fold only the bottom third up) and roll
into a cone. Fill bottom of cone with chicken, dollop 2 tsp. Salsa
before covering with a layer of cheese. Place on a paper lined baking
tray and repeat the process until all ingredients are used. Bake in a
180C oven for 15 minutes.
AND YES THIS EVEN MAKES FABULOUS SCROLLS, SIMPLY
REPLACE THE TORTILLA WITH PUFF PASTRY AND USE OUR
SCROLL TECHNIQUE!
RECIPE NUMBER 3:
MAXIMISING FRESH IN SEASON QUEENSLAND STRAWBERRIES!
4 Minute Soft Serve Ice-Cream – Recipe from 4 Ingredients KIDS Cookbook
I don’t have an ice-cream machine, so for me this recipe is brilliant!
• 275g frozen strawberries
• 1⁄4 cup (50g) caster sugar
• 2⁄3 cup (160ml) cream
• 1⁄4 teaspoon vanilla
Combine the frozen strawberries and sugar in a food processor or blender. Process
until the fruit is roughly chopped. Add the cream and vanilla and blend until
combined. Serve immediately as a delectable soft serve, or freeze for at least 4 hours
for a nice firm ice-cream.
Optional: The flavours for this are endless; raspberry, mango, blueberries and for a
lighter version, substitute cream for your kid’s favourite yoghurt.
MONDAY 2.30pm – 3.00pm Mum & Bub Focus Recipe Number 1:
Chicken & Grape Puree – Recipe from Baby Bowl by Kim McCosker
Age group - Baby (6-8 months)
•
80g chicken breast
•
2 tbs water
•
10 red grapes
•
Steam chicken in a saucepan with 2 tbs of water until cooked and
soft. Cool, then pop into a blender with grapes, and purée.
RECIPE NUMBER 2: Feta Stuffed Chicken Breast – Recipe from 4 Ingredients Christmas
SERVES 8
• 4 x single chicken breasts
• 100g semi dried tomatoes
• 100g feta, crumbled
• ¼ cup fresh tarragon
Preheat oven to 180F. Using a long, thin knife cut a pocket in the thick
part of the breast, careful not to cut through. Mix together tomatoes, feta
and tarragon, fill pockets with mixture and secure with toothpicks. Rub
the breasts with the oil from the semi dried tomatoes, season and place
on a paper-lined baking tray. Bake for 30–35 minutes basting
occasionally.
Rest for 5 minutes before serving to the pleasure of your guests.
RECIPE NUMBER 3:
CHOCOLATE SPRINKLED JEWELS – FROM 4 INGREDIENTS KIDS
Serves 8
• 250g milk chocolate, broken up
• 1⁄2 cup coloured 100s & 1000s (sprinkles)
• 225g seedless grapes, washed and dried
In a microwaveable bowl, melt the chocolate in 30-second increments, stirring
after each, until smooth and creamy. Fill a small cup with sprinkles. Using a
toothpick or a fork, dip each grape completely in chocolate, shake gently to
remove excess chocolate then dip or roll in the sprinkles and place on a paper
lined baking tray. When they are all done, pop them in the fridge to set the
chocolate, about 20 minutes.
RECIPE NUMBER 4
Vegemite Scrolls
MAKES 24
. 2 sheets puff pastry
. 2 tablespoons Vegemite
. 1 1⁄2 cups (150g) grated cheese
. 1 egg, beaten
Preheat oven to 220°C. Line 2 baking trays with baking paper.
Place pastry, 1 sheet at a time, onto a chopping board.
Spread Vegemite over pastry and sprinkle with cheese.
Starting from the edge nearest you, roll up pastry, 1 sheet at a time. Cut each
roll into 12 equal portions (an easy way to do this is to cut each roll into
quarters, then cut each quarter in 3). Place scrolls, cut-side up, onto baking
trays, allowing room for spreading, and brush with beaten egg. Bake for 1520 minutes or until pastry is golden and cheese is melted. Allow to cool for 5-6
minutes before serving.
Featured in BABY BOWL by Kim McCosker, page 94
NOTE: THESE CAN BE PREPARED BY KITCHEN STAFF AND KIM CAN TALK
THRU THE RECIPE. THESE ARE EASY/IDEAL TO HAND OUT “OPRAH STYLE”
TO THE AUDIENCE.
Wednesday 14th ‐ 3 SHOWS 10.30am – 11.00am Recipe Number 1
ORANGE AND CHILLI PRAWN SKEWERS
Recipe written by Kim McCosker for Aussie Citrus
Makes 6 skewers
•
•
•
•
24 large green prawns
2 Oranges (1 for juice and 1 for recipe)
1 tbls fresh chopped chilli
½ cup honey
Soak wooden skewers for 15 minutes in water. Peel and cut orange into
segments.Meanwhile, peel and devein 24 large green prawns (leaving tails
on). On each skewer thread a prawn followed by an orange segment followed
by another prawn - repeat process - 4 prawns per skewer.
Combine juice from of one of the oranges, chilli and honey and mix well for
marinade. Add prawns and marinade in fridge for approx 30 minutes. Cook on
hot bbq or grill for 5 – 10 minutes, turning once. Prawns will turn red when
cooked - do not overcook.
Recipe Number 2 - From 4 Ingredients Christmas
Baked Brie with Macadamia Praline
Serves 8
•
•
•
•
1/4 cup (55g) brown sugar
1/4 cup (35g) raw macadamia nuts
1 tbs. (15ml) brandy
200g wheel of Brie
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at
least 2 hours. Preheat oven to 200 ̊C. Place the Brie on an ovenproof platter
and bake for 4 minutes or until the Brie is slightly softened. Spread the sugar
mixture in an even layer on top of the warm Brie and bake for a further 3
minutes, or until the sugar melts ...
Optional: Serve with wedges of freshly sliced apple and pear.
Recipe Number 3 –From 4 Ingredients iApp available from iTunes
Thai Beef Stir Fry:
Serves 4 –
•
•
•
•
500g stir-fry beef
2 tbs. Gourmet Garden Thai Seasoning
2 tbs. sesame oil
2 spring onions, sliced
Mix Thai Seasoning and meat together, allow to stand for 15 minutes.
Heat oil in a wok or frying pan. Stir-fry meat in batches for 1 minute or until
cooked on the outside and medium on the inside.
Trim the spring onions
and cut into thin lengthwise strips.
Quickly stir-fry in wok.
Serve meat on top of a salad (even just shredded
ice-berg lettuce is nice) and top with spring onions and jus. Optional:
Vegetables that compliment a Thai stir-fry are baby corn, snow peas, red
capsicum, bamboo shoots and water chestnuts.
WE WILL NEED AN ICEBERG LETTUCE SHREDDED, SPRING ONIONS &
RED CAPSICUM TO SERVE
12.30pm – 1.00pm RECIPE NO: 1 4 Ingredients "One Pot One Bowl" Cookbook Garlic Cream King Prawns:
Serves 4.
* 2 cups (370g or 13oz) rice
* 16 raw king prawns, peeled and de-veined
* half a cup cup (125ml or 4.2fl oz) cream
* 1 tbsp. (2 cloves) freshly crushed garlic
In a large saucepan boil the rice, then rinse under hot water. Meanwhile,
place garlic and cream in a wok or frying pan and over medium heat gently
bring to the boil. Reduce heat and simmer for 10 minutes and the sauce will
reduce and become thicker. Add the prawns and cook for 2 minutes or until
they have turned orange in colour.
PLEASE NOTE WE SERVED THIS ON A BED OF STEAM RICE SO IF WE
COULD HAVE A LARGE BOWL OF STEAMED RICE AVAILABLE ON
STAGE.
RECIPE NUMBER 2
LOVELY LAKSA – RECIPE 4 INGREDIENTS GLUTEN FREE LACTOSE
FREE
Serves 2
• 2 tablespoons GF Thai Laksa Paste
• 1 chicken breast, cut into chunks
• 1 can (440g) coconut milk
• 100g GF vermicelli
In a saucepan, combine the laksa paste and 1 tablespoon water and stir over
medium heat to release the flavour of the laksa. Add the chicken and cook, stirring,
for 1 to 2 minutes. Add the coconut milk and half a cup of water, gently bring to a
boil, then reduce the heat and simmer for 7 minutes. Meanwhile, in a large bowl,
empty the vermicelli into a bowl and cover with boiling water. Sit for 5 minutes so the
noodles soften. Use a fork to stir and separate. Strain and add to the chicken laksa.
Stir to coat.
Recipe Number 3 – From 4 Ingredients Gluten Free Lactose Free Chocolate Mousse
A healthy twist on a traditional favourite that will have you and your guests
enthralled!
Serves 2
• 2 avocados (Ripe)
• 1 banana (Ripe)
• 1 cup raw cacao powder
• 1⁄2 cup pure maple syrup Scoop the pulp of the avocados into a food processor,
add the banana, cacao, and maple syrup and blend until smooth. Pipe or
spoon into glasses ... Enjoy!
For a visual delight, decorate with bright edible petals and fresh seasonal berries
NOTE: IF WE COULD HAVE SOME FRESH STRAWBERRIES,
BLUEBERRIES AND RASPBERRIES TO DECORATE PLEASE
Wednesday 2.30pm – 3.00pm (Veggie Smuggling Masterclass)
Recipe Number 1: Chicken Enchilada Cake
RECIPE FROM 4 INGREDIENTS ONE POT ONE BOWL PAGE 56
Serves 4
* 8 tortillas (20cm / 8-inch)
* 1 jar (450g/14oz)) enchilada sauce
* 2 cups shredded cooked chicken
* 150g/5oz mozzarella cheese, shredded
Preheat the oven to 200°C/400F. Line a 20cm (8-inch) round cake tin with
baking paper. Make layers in this order: tortilla, enchilada sauce, chicken, and
mozzarella. Continue the layering process until all ingredients are used. Bake
until the cheese is completely melted and the sauce is bubbling, about 30
minutes.
Fresh Tip:
Grate or add whatever veggies you need to use or have handy in the fridge,
peas, corn, carrot, zucchini all work beautifully. In the photo just shared I
included legumes, beans and other ideas that are handy during these winter
months. Increase your protein and smuggle as many beans, legumes & fresh
vegetables as you can into the mix!
RECIPENUMBER2
Shepherd’sPiefrom4IngredientsGlutenFreeLactoseFree
Serves 6
• 500g Lean Mince
• half a cup of GF fruit chutney
• 400g cauliflower
• 1 tablespoon olive oil
Preheat the oven to 180°C. In a nonstick frying pan, brown the mince over
medium heat. Season with sea salt and pepper and mix the chutney through.
Reduce the heat and simmer for 10 minutes. Meanwhile, remove the florets
from the cauliflower. Cook the florets in a saucepan of gently boiling water
until tender, 4 to 6 minutes. Drain, add the olive oil, sea salt and pepper, and
mash until nice and smooth. Pour the mince into a baking dish, top with an
even layer of mashed cauliflower, and season again lightly. Bake until the top
is golden around the rim, about 15 minutes.
Wellness Tip: Pureed or mashed cauliflower is a fantastic substitute for
mashed potatoes and high in nutrients and taste – well it’s what makes it!
Fresh Tip: Smuggle as many veggies as you like into the mince mixture!
RECIPE NUMBER 3:
MAXIMISING FRESH IN SEASON QUEENSLAND STRAWBERRIES!
4 Minute Soft Serve Ice-Cream – Recipe from 4 Ingredients KIDS Cookbook
I don’t have an ice-cream machine, so for me this recipe is brilliant!
• 275g frozen strawberries
• 1⁄4 cup (50g) caster sugar
• 2⁄3 cup (160ml) cream
• 1⁄4 teaspoon vanilla
Combine the frozen strawberries and sugar in a food processor or blender. Process
until the fruit is roughly chopped. Add the cream and vanilla and blend until
combined. Serve immediately as a delectable soft serve, or freeze for at least 4 hours
for a nice firm ice-cream.
Optional: The flavours for this are endless; raspberry, mango, blueberries and for a
lighter version, substitute cream for your kid’s favourite yoghurt.