Sydneysiders, Did You Cancel Dinner Plans Due To Lockdown?
Jun 27, 2021
Discover some of our favourite easy to make recipes from a selection of Applejack restaurants around Sydney!
Indulge in the ultimate comfort food from The Butler whilst sipping on their best selling cocktail ‘Please & Thank You’. Maintain balance at Endeavour Tap Rooms with a choice between a range of salads or their saucy Pulled Pork Burger. Stay warm with signature hearty dishes from Bopp & Tone or perhaps you’d prefer the cocktail based diet from SoCal.
Check out their full recipe collection here and tag @applejack_hospitality on Instagram to let them know your favourite. We can’t wait to see what you create!
A long time customer favourite! Perfect for a side dish or on its own. (Serves 4)
Ingredients
250g x halloumi block (good quality)
Toasted sesame seeds, pistachios, pepitas & river mint sprigs to garnish
Pea Hummus
500g x green garden peas
150g x tin chickpeas
100g x tahini
1/2 x tsp cumin
3 x springs of Australian river mint
100ml x extra virgin olive oil
15ml x fresh lemon juice
1 x clove of garlic
Pickled Black Beans
1 x 400g tin of black beans
200ml x cider vinegar
150ml x water
60g x brown sugar
12g x sea salt
1 x whole dried chilli
1 x clove of garlic
1 x tsp coriander seeds
1 x tsp whole black peppercorns
Method
To make the pea hummus, cook the peas for 6 minutes in boiling salted water. Strain and reserve 200ml hot liquid. Blend peas and all the other ingredients listed for pea hummus together in a high speed blender. Season to taste and set aside to cool.
Next, heat all the pickled black bean ingredients (except the black beans) in a pot, bring to boil then leave to cool. Rinse black beans under cold water using a strainer then add them to the pickling liquid once the liquid has cooled. Set aside for 2 hours to allow for the pickling process to be effective.
Place sliced halloumi in a non-stick pan with olive olive. Grill for 30 seconds or until golden brown. Flip and repeat on the other side.
To serve, spoon the hummus onto a plate and lay the halloumi on one side. Top the hummus with the pickled black beans and garnish with pistachios and seeds. Drizzle with extra virgin olive oil and garnish with mint sprigs.
An excellent dish for BBQs & entertaining which is not only simple, but healthy and easy to prepare. (Serves 4)
Ingredients salad
4 x bunch asparagus
80g x pitted Kalamata olives
100g x red grape tomatoes
100g x yellow grape tomatoes
1/4 x bunch continental parsley (chopped)
80g x ricotta salata (dried ricotta)
160g x radicchio lettuce (chopped)
40g x toasted pine nuts
40ml x olive oil
Sea salt
Ingredients dressing
125ml x lemon juice
60g x Dijon mustard
2 x cloves garlic
180ml x grapeseed oil
200ml x extra virgin olive oil
Sea salt
Method
To make the dressing, add the lemon juice, garlic cloves, Dijon mustard & two pinches of salt to a high speed blender. Slowly pour both oils into the blender to emulsify the dressing until combined & thick, however be careful not to over blend. Place in refrigerator to cool.
To make the salad, mix tomatoes, olives, radicchio, parsley, pine nuts & dressing in a steel bowl and set aside.
Mix asparagus, olive oil & salt together and grill or BBQ until the asparagus has a slight char on it, but still crunchy! Cooking time will depend on thickness of asparagus but will be between 2-3 minutes.
Place asparagus onto the plate and serve salad on top of the asparagus. Finish by grating the dried ricotta over the salad.
Their Australian King Prawns are marinated in garlic, chilli & oregano to create a vibrant entrée bursting with flavour. Serves 5 (entrée portions)
Ingredients
10 x whole green prawns U8
2 x lemons
Marinade
1/2 x bunch oregano
30g x long red chilli
30g x garlic cloves (peeled)
200ml x olive oil
Method
Keeping the shell on and using a sharp serrated knife, cut along the back of the prawns to butterfly from the head to just above the tail 3/4’s of the way through. Gently wash the heads clean then place to the side ready for the marinade.
To make the marinade, de-seed the long red chillis and roughly chop. Add into a small blender with the peeled garlic and picked oregano leaves. Gently pulse the blender- you don’t want to over-blend the mixture into a paste otherwise it will burn before the prawns are cooked. The ingredients can also be chopped with a knife if a blender is not available.
Next place the blended ingredients in a bowl and add the olive oil.
Add the prawns in the marinade making sure there is plenty covering the flesh side. Allow them to marinate for at least 2 hours.
Pre-heat BBQ or grill on the highest setting available. Season the prawns with sea salt & cracked pepper then grill flesh side down for approximately 3 minutes. Flip over and grill shell side for 1 minute.
Slice the lemons in half and grill on the flesh side at the same time as the prawns. Squeeze over prawns for serving.
Check out their full recipe collection here and tag @applejack_hospitality on Instagram to let them know your favourite. We can’t wait to see what you create!
