Matt Sinclair Recipes | The Cook's Pantry

Rosemary and Fennel Flatbreads (Lavosh)

by Michael Hatcher | Dec 13, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt METHOD: Set oven...

Honeycomb

by Michael Hatcher | Dec 12, 2018 | Dessert, Matt Sinclair Recipes, Recipes, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 65g honey 18g bi-carb soda 415 g caster Sugar 150g glucose Syrup 70g water METHOD: Line a 20cm-baking tray with baking paper. Pour honey, caster sugar, glucose syrup and water into a large...

Spiced Pistachio Olive Oil Cake

by Michael Hatcher | Dec 11, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 200gm shelled pistachios 1 tsp Coles ground cardamom 1 tsp mixed spice 100gm fine polenta 1 tsp Bi Carb soda 50gm Lurpak unsalted butter 180ml Cobram Estate Light Extra Virgin Olive Oil 3 70gm...

Mac and Cheese with Smokey Bacon

by Michael Hatcher | Dec 10, 2018 | Matt Sinclair Recipes, Pork, Recipes, Savoury, Season 2

RECIPE BY:Matt SincalirSERVING SIZE:2 – 4 peopleINGREDIENTS:250gm macaroni shells200gm smoked bacon, roughly chopped300gm Coles sour cream350ml buttermilk1 cup frozen peasHandful baby spinach250gm Coles grated mozzarella cheeseColes Parmesan cheese40 gm panko...

Basil Pikelets

by Michael Hatcher | Dec 7, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian

RECIPE BY:Matt SinclairSERVING SIZE:2 – 4 peopleINGREDIENTS:BASIL PIKELETS1 cup plain flour½ tsp Bi carb sodaSalt and Pepper1 egg120ml milk1 tsp apple cider vinegar¼ cup chopped fresh basil20gm Lurpak Salted butter, meltedCobram Estate Classic EVOO for...

Sardine Linguine

by Michael Hatcher | Dec 6, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 2

RECIPE BY:Matt SinclairSERVING SIZE:2 – 4 peopleINGREDIENTS:400gm Coles Linguine¼ cup Cobram Estate Robust Extra Virgin Olive Oil1 cup breadcrumbs¼ cup pinenuts2 cloves garlic, finely chopped2 Tbsp chopped fresh parsley1 brown onion, finely chopped150gm cherry...