Smoked Gouda-Chorizo Jalapeno Poppers


  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes.
  • Drain and place into a large mixing bowl.
  • Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
  • Press into jalapeno halves and assemble on a parchment lined baking sheet.
  • Bake until golden and bubbly, about 20 minutes.

Barbecued Piri Piri Prawns


  • Preheat oven to 180°C.
  • Roast chillies on a tray for 8-10 minutes until soft and lightly browned.
  • Chop (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 tsp salt.
  • Simmer 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely.
  • Toss prawns with 2-3 tbs sauce (leftover sauce will keep for 1 month, covered, in the fridge)
  • Heat remaining 1 tbs oil on a barbecue hotplate or in a wok on high heat.
  • Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.

Easy Zucchini & Rice Slice


  • Preheat oven to 190c or 170c fan.
  • Grease and line a 20cm square pan.
  • Lightly whisk eggs in a large bowl.
  • Add rice, cheese zucchini peas and spring onions.
  • Combine and pour into pan smoothing the top.
  • Bake for 30-35 mins or until set.
  • Cut into slices and serve.

Peter Gordons Spiced Banana, Pecan, Chocolate and Maple Syrup Pastie


  • Preheat oven to 200 °C.
  • What you want is 4 rounds of pastry, about 18cm each in diameter. Roll out the pastry to 4mm thick.
  • Heat up a wide pan, add the butter and cook till it goes a nut-brown colour – but don't burn it.
  • Add the maple syrup and spices and bring to the boil, then add the banana slices and gently cook them for 4 minutes over a moderate heat. They will turn to mush if overcooked or stirred too much, so go gently.
  • Just before you take them off the heat, mix in the pecans, then tip onto a tray to cool completely.
  • Beat the egg with a pinch of salt and brush it around the outside edges of the pastry discs.
  • Divide the banana mixture into 4 and place it in the centre of each disc, then sprinkle on the chocolate.
  • Fold one side of the pastry over the filling to give you a pastie shape, pressing the edges together firmly and expelling any air pockets.
  • Press the edges together with a fork dipped into a little flour, then brush the pasties with egg-wash and sprinkle with the sugar.
  • Bake in the centre of the oven for 30 minutes, or until the pasties have gone a lovely dark golden colour.
  • © Recipe copyright 2006 Peter Gordon.

Spinach & feta filo pie


  • Heat the oven to 200C/fan 180C/gas 6.
  • Cook the onions in a large knob of butter until soft and turning golden.
  • Add the garlic and cook for a couple of minutes.
  • Add the spinach in batches and cook until wilted.
  • Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
  • Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm.
  • Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter.
  • When all the pastry is used up, tip in the filling and fold over the excess pastry to cover.
  • Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden.
  • Leave for 5 minutes before turning out and cutting into wedges to serve.

Steak & Roasted Shallot Pie With A Mustard Crust


  • Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden.
  • Remove with a slotted spoon and set aside.
  • Dust the steak with the flour, then brown in the hot pancetta oil - to stop the pan getting overcrowded, do this in two batches.
  • Return all the steak to the pan along with the pancetta.
  • Add the wine and thyme and bring to the boil.
  • Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
  • Meanwhile, heat oven to 200C/180C fan/gas 6.
  • Toss the remaining olive oil and the shallots together.
  • Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
  • To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter.
  • Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough.
  • Wrap and chill for 30 mins.
  • Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish.
  • Raise the oven temp to 220C/200C fan/gas 7.
  • Roll out the pastry and lay over the filling - it's a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it's not essential.
  • Mix the egg yolk with a little salt, then brush over the top of the pastry.
  • Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.

Caramel Raspberry Tarts With Orange Cream


  • Preheat oven to 200c, line a baking tray with baking paper.
  • Using a 10cm round pastry cutter, cut pastry into 6 rounds. Place rounds on the baking tray and prick with a fork.
  • Place another sheet of baking paper on top and weigh down with another tray.
  • Bake for 25 minutes or until pastry is golden.
  • Meanwhile place brown sugar, butter and 1/4 cup of cream in frying pan over low heat, cook stirring for 3-4 minutes until sugar has dissolved and sauce is a golden caramel.
  • Arrange raspberries on cooked pastry and generously brush with caramel sauce.
  • Bake tarts for 5/6 minutes or until sauce is bubbling but raspberries are still holding their shape.
  • Cool to room temp.
  • Place icing sugar, orange zest and remaining cream in a bowl and whisk until soft peaks form.
  • Serve tarts with fresh cream.

Herb Rubbed Lamb Cutlets


  • Place peppercorns, garlic, half the chili and 1 teaspoon salt in a mortar and pestle and pound until coarsely ground.
  • Add herbs and pound into a coarse paste.
  • Stir in the olive oil and transfer to a large bowl.
  • Add the lamb, turning to coat well in the herb marinade.
  • Cover and stand a room temp for 30 mins.
  • Preheat a char-grill pan or barbecue to medium heat, cook lamb for 2-3 minutes each side or to your liking.
  • Rest loosely covered with foil for five minutes.
  • Combine Dijon mustard, honey, lemon zest and juice, and remaining chilli, slowly whisk in extra virgin olive oil and season.
  • Serve with salad.

Goats Cheese Salad


  • Preheat the grill to high and line the grill rack with foil.
  • Halve the cheese to make two discs.
  • Halve and core the pear, cut each half into slices and arrange in two piles on the foil.
  • Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling.
  • Scatter with the nuts and grill for a minute or so more.
  • Whisk the cranberry sauce with the oil and lemon juice and season.
  • Arrange salad leaves on two plates. Put the pears and cheese on top.
  • Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny! x

Lemon Chicken


  • Preheat the oven to 400 degrees.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce.
  • Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Cover the pan tightly with aluminium foil and allow to rest for 10 minutes.
  • Sprinkle with salt and serve hot with the pan juices.