Matt Sinclair Recipes | The Cook's Pantry

Orange and Cinnamon Brulee

by Michael Hatcher | Jan 24, 2018 | Dessert, Matt Sinclair Recipes, Recipes, Season 1, Vegetarian

RECIPE BY: Matt Sinclair INGREDIENTS : Coles 500ml thickened cream 5 XL egg yolks ½ cup caster sugar + extra for dusting ½ tsp ground cinnamon Zest of 3 oranges METHOD : Pre-heat oven to 130C, fan forced. Fill jug with water and boil. Heat cream in a saucepan...

Prawn Toasts with Sriracha Mayo

by Michael Hatcher | Jan 23, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 500gm King prawns, peeled and cleaned 2 cloves garlic, finely chopped 1-inch piece ginger, peeled, finely chopped 1 egg white 1 tsp. white sugar 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. Lee Kum Kee Premium...

Sticky Chicken Wings

by Michael Hatcher | Jan 23, 2018 | Chicken, Matt Sinclair Recipes, Recipes, Savoury, Season 1

RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people TIME: 50 minutes INGREDIENTS: 2 Kg Coles Chicken Wings, tips off ½ cup sweet chilli sauce 2 Tbsp. Lee Kum Kee Premium Soy Sauce 2 tsp. Lee Kum Kee Pure Sesame Oil 3 cloves garlic, grated 1 inch piece ginger,...

Spiced Banoffee Pie

by Michael Hatcher | Jan 22, 2018 | Dessert, Matt Sinclair Recipes, Recipes, Season 1, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 200gm Digestive biscuits 2/3 cup desiccated coconut, toasted 100gm unsalted butter, melted SPICED CARMEL: 395g Brancourt’s Dairy Condensed Milk (squeeze pack) 100gm unsalted butter, diced 100gm brown sugar 1...

Fish Cakes with Cucumber Relish

by Michael Hatcher | Jan 22, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

Fish Cakes with Cucumber Relish Watch the full recipe video below RECIPE BY: Matt Sinclair INGREDIENTS : 1 kg firm white fish, skin off 1 tin red curry paste 1 egg 1 tsp sugar 3 Tbsp. fish sauce 4 kaffir lime leaves, finely sliced (chiffonade) 1 bunch broccolini,...

Confit Salmon

by Michael Hatcher | Jan 19, 2018 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

RECIPE BY: Matt Sinclair INGREDIENTS : Cobram Estate Extra Virgin Olive Oil Light Flavour (enough to cover salmon in pot) 2 x 200g Coles salmon fillets 1 x bulb fennel 2 bunches of asparagus, with based removed ¼ cup caster sugar 1 cup White wine vinegar DRESSING: 1...