Ten Minute Kitchen Season 1 Recipes – Mike Reid
Blueberry & White chocolate muffins
Ingredients
65g caster sugar
110g butter
1 and half teaspoons of baking powder will make 6 muffins
110g plain flour
2 whole eggs
½ punnet of blueberries
10g White Chocolate
Method
1/ Add soften butter and sugar and cream together. Once creamed add the eggs and beat
2/ Add flour and baking powder. Want a light creamy mixture. Rest your mix for at least an hour in the fridge
3/ Pre-heat oven to 180 degrees Fan Forced (if using non fan forced, then will need to cook for longer)
4/ Add mixture to your muffin cases and bake for about 20 – 25 minutes or until golden. To check if cooked, place a skewer in centre of one of the muffins, and if it comes away clean, then it is ready).
Pesto Fusilli Pasta Salad
Ingredients
200g Fusilli
½ bunch basil, slightly ripped up, reserve a few leaves for garnish.
2 tbsp pine nuts, roasted
2 tbsp Parmesan, grated
100ml Olive oil (Plus 50ml more to finish your pasta)
Zest of half a lemon
Pinch of salt & Pepper to taste
100g Bocconcini (Burrata or mozzarella)
Method
- Cook Fusili pasta as per the packet instructions, drain, and place in a bowl to cool.
- Into a Blender place the pinenuts, parmesan, Basil, Lemon zest, Salt & Pepper and Olive Oil
- Blend until well combined. (If you have a Nutri Bullet or similar, use that)
- Stir Pesto mixture through the pasta
- Add Boccincini as whole pieces into the pasta mix.
- Adjust seasoning
- Serve in your favourite salad bowl, and garnish with picked basil and grated Parmesan
Mike’s
Prawn Pasta and Cucumber, Honey & Mint Mocktail
Ingredients
- 200g Green (uncooked) Prawns, shell off head on
- 200g Spaghetti Pasta
- 50g Butter, unsalted
- 1 clove of Garlic, chopped
- 2tbsp Shallots, diced in half
- ½ punnet of Cherry Tomatoes, sliced in half
- 50ml Water
- Fresh Parsley, chopped
- Salt to taste
Method
- Cook pasta in your boiling salted watered until just cooked before setting aside until needed.
- Add your butter to the pan over a medium heat, season with Salt and lightly saute your prawns on both sides for about 2-3mins and remove from the pan and set aside. You don’t want the prawns cooked through as they will go back in later to finish off.
- Add your shallots to the pan with a dob of butter
- Slice the garlic and add to shallots
- Add tomatoes to the pan and sweat them down adding a little water at this stage. You may not need all the water depends on how juicy your tomatoes are. This will help to create your sauce.
- Add Fresh Parsley to pan.
- Add pasta to the sauce and then some grated Parmesan. And season
- Place Spaghetti on a serving plate and top with the prawns.
Sodastream Cucumber, Honey & Mint Mocktail
- Sodastream Sparkling Water
- Cucumber
- Honey
- Mint
Spiced Sparkling Chai
2 Cups of brewed chai tea
1 teaspoon of finely grated ginger
1/2 apple, finely chopped
2 teaspoons honey (optional)
Sparkling water
Mango & Rosemary
250g Frozen Mango
4 Sprigs of Rosemary
Sparkling water
Mint, Cucumber & Honey
1 whole cucumber, ribbons
½ bunch mint
1 tbsp honey
Sparkling water
Tempura Barramundi
Ingredients
50g rice flour
50g ‘00’ flour, plus extra for dusting
200ml/7fl oz ice cold sparkling water
salt and freshly ground black pepper
200g Barramundi – cut into bite sized pieces
Method
- Sift rice flour, OO Flour into a bowl
- While whisking iced cold SodaStream Sparkling Water
- Whisk until smooth and set aside until
- Heat oil in a pot or deep fryer to 180C (check if hot enough by placing a few drops of batter into the oil, if it sizzles its ready)
- Mix the batter again before placing pieces of Barramundi into batter, coat well, and then pop them slowly into the hot oil. Place a few in at a time, making sure you place them in different spots in the oil
- Move them around with a slotted spoon so they don’t stick, and fry for 2-3mins, until golden & crispy brown.
- Remove from oil and drain on a paper towel.
- Serve with Tartare sauce.
Tartare Sauce
100ml mayonnaise
½ small shallot, finely diced
1 clove of Garlic, finely chopped
1 tbsp capers, drained and chopped
1 tbsp gherkins, drained and chopped
1 tbsp chopped fresh parsley
Juice of ½ a lemon
Method
- Finely dice Shallots and Garlic. Salt the garlic once chopped and shmoosh it into the garlic with your chopping knife.
- Add garlic & shallot to the mayonnaise
- Add the capers and Gherkins to the mayonnaise
- Add the parsley and lemon juice
- Stir through, place in presentation bowl and set aside to serve
Mike’s
Thai Fish Cakes & Sodastream Chai, Ginger & Apple Sparkling Fizz
Thai Fish Cakes
Makes 12 cakes
Ingredients
300gm white firm fish
1 tsp of roughly chopped Ginger
1 clove of garlic, roughly chopped
4 tbsp fish sauce
2 stalks of spring onions roughly chopped
1 red chilli, rough chopped
Handful of chopped Coriander
100g Rice flour (for coating)
Method
1) Pre-heat a pot of Oil to 180C (test oil by dropping a small piece of the mixture, and if it sizzles then the oil is ready)
2) Add Fish, Ginger, Garlic, Fish Sauce, spring Onion & chilli, and blitz in Blender
3) Add the Coriander (do this last so you don’t bruise the Coriander)
4) Spoon the mixture into a small meatball size cake. Wet hands slightly and roll in your hand to create a mini pattie
5) Set in the fridge for approx. ½ hour
6) Dust in rice flour before grilling
7) Place in oil for 4-5mins or until crispy golden brown
8) When cooked remove the cakes from the oil with a slotted spoon and drain onto paper towel
9) Serve as a snack with a wedge of lemon, Siracha or sweet chiili sauce, OR accompany with a Thai Style Noodle Salad to make it a main meal
Sodastream Chai, Ginger & Apple Sparkling Fizz
Ingredients
Sodastream Sparkling Water
200ml of brewed Chai – chilled
Ginger
Granny Smith Apple – finely diced about 1/3 of an apple per glass
Method
Fizz the water on the Sodastream
Grate the ginger over the diced apple and mix through. Add it to the glass, add in the cold brewed Chai and top with cold Sparkling Water. Add ice at bottom of glass if Chai and water are not very well chilled.
