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Hasbrown Cups
April 18, 2024 RecipesBy ACS

Hashbrown Cups

Chef: Adapted from Naomi Ross (Chabad.org) Recipe

Course: Appetizer

Servings: Makes 10-12 Hashbrown Cups

Ingredients

Hashbrown Cup Ingredients:

  • 3 tablespoons butter or margarine, melted

Egg in the nest variation:

Broccoli Quiche Variation:

Instructions
Directions for Hashbrown Cups
  1. Preheat oven to 230°C. Grease a 12-cup muffin pan with cooking spray.
  2. Microwave potatoes (pierce with fork first) until mostly cooked through, but still somewhat firm with a bite (5–6 minutes in microwave). 
  3. Peel skin off potatoes.
  4. Working over a large mixing bowl, coarsely grate potatoes. Toss with butter, salt, and pepper.
  5. Carefully line each muffin cup with about 3–4 tablespoons of the potato mixture, pressing against and up the sides of each cup into an even layer.
  6. Bake for about 20–25 minutes, until potatoes are golden and edges are crisped. Remove from oven and allow to cool. (If making one of the variations, insert steps here)
  7. Use an offset spatula to carefully remove cups from pan, fill with desired toppings and serve.

Directions for Egg in the Nest Variation

  1. Reduce oven temperature to 220°C.
  2. Divide the shredded cheese and place in each hash brown cup.
  3. Crack each egg and pour carefully into each cup. Season with salt and pepper.
  4. Bake for about 12–15 minutes or until eggs are just set. Remove from oven. Cool slightly; use offset spatula to carefully remove from pan.

Directions for the Broccoli Quiche Variation

  1. Reduce oven temperature to 220°C.
  2. Divide the shredded cheese amongst the hash brown cups.
  3. Place a few teaspoons of broccoli in each cup (over the cheese).
  4. Beat eggs and milk together, season with salt and pepper. Pour slowly into each cup, being careful to not overfill.
  5. Bake for about 15 minutes or until set. Remove from oven. Cool slightly; use an offset spatula to carefully remove cups from pan.
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Zucchini Cheese Latkes
April 18, 2024 RecipesBy ACS

Zucchini Cheese Latkes

Chef: Adapted from Rachel Grossbaum (Chabad.org) Recipe

Course: Side Dish

Servings: Makes 10-12 Latkes

Ingredients

Instructions

  1. Grate the onion and zucchinis into a medium-sized bowl. Add the mozzarella, parmesan, eggs, and salt. Mix to combine.
  2. Heat oil in a frying pan over medium-high heat.
  3. When oil is hot, drop spoonful’s of batter into the oil. Cook for 1-2 minutes on each side until outside is golden and inside is cooked through.
  4. Repeat until all batter has been fried.
  5. Serve immediately, with a sprinkle of parmesan cheese.
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Pulled Brisket
April 18, 2024 RecipesBy ACS

Pulled Brisket

Chef: Recipe adapted from Chabad.org

Course: Main Meal

Servings: 6-8 Servings 

Ingredients

Instructions

  1. Preheat oven to 220°C.
  2. Combine all ingredients except for the brisket in a large saucepan and cook over low heat for 10 minutes, stirring occasionally.
  3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
  4. Reduce oven temperature to 100°C.
  5. Bake overnight or at least 6 hours.
  6. Remove pan from oven and set aside until cool enough to handle.
  7. Remove fat from meat and discard.
  8. Use two forks to shred the meat. 
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Lemon Parsley Grilled Chicken Kebabs
April 18, 2024 RecipesBy ACS

Lemon-Parsley Grilled Chicken Kebabs

Chef: Adapted from Miriam Szokovski (Chabad.org) Recipe

Course: Main Meal

Servings: 10 Kebabs

Ingredients

Instructions

  1. Cut the chicken into cubes and place in a bowl or container.
  2. Marinate the chicken for a few hours, or overnight.
  3. Thread the chicken onto wooden skewers. 
  4. Cook skewers on the barbecue until chicken is cooked through but tender.

To cook indoors:

  1. Pre-heat the oven to 260°C.
  2. Heat a grill pan over high heat for 4-5 minutes. Place the chicken skewers on the pan and grill for 2-3 minutes, then flip and grill for another 2 minutes. Transfer pan to the oven and cook for another 5 minutes.
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Middle Eastern Beef Shish Kebab
March 25, 2024 RecipesBy ACS

Middle Eastern Beef Shish Kebab Recipe

🔥 Grilled Beef Kebab Skewers with Veggies

Chef: Saad Fayed
Course: Main | Servings: 8 | Skill Level: Easy | Prep Time: 15 mins | Marinate: 4–24 hrs | Cook Time: 10–15 mins

Bring the rich, smoky flavours of the Middle East to your backyard with this mouthwatering Beef Kebab Skewer recipe. Made with juicy sirloin or tenderloin beef cubes and perfectly complemented by grilled vegetables like mushrooms, red onions, and green capsicum, this dish is perfect for barbecues, family dinners, or special gatherings.

🥩 Ingredients:

  • 900g beef sirloin or tenderloin, cut into 2.5 cm cubes

  • ½ cup olive oil

  • 1 tablespoon white vinegar

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon paprika

  • 1 teaspoon minced garlic

  • Red onion, cut into wedges

  • Green capsicum, cut into chunks

  • Whole mushrooms

🍋 Instructions:

Step 1: Prepare the Marinade

In a bowl, whisk together olive oil, white vinegar, cumin, coriander, paprika, and minced garlic. This combination infuses the beef with warm, aromatic flavours and helps tenderize the meat.

Step 2: Marinate the Beef

Place the cubed beef into a large freezer bag or shallow dish and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or ideally overnight (24 hours) for maximum flavour absorption.

Tip: Flip the bag halfway through marinating to ensure all sides of the beef are evenly coated.

🔥 Step 3: Prepare the Grill & Skewers

  • Remove the marinated beef from the fridge and let it come to room temperature (about 30 minutes before grilling).

  • If using metal skewers, lightly spray with cooking oil to prevent sticking.

  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread beef cubes onto skewers, spacing them evenly. Thread onions, mushrooms, and capsicum onto separate skewers, since vegetables cook at a different rate than meat.

👨‍🍳 Step 4: Grill to Perfection

Preheat your grill to medium-high heat and lightly oil the grates.

  • Grill beef skewers for 4 to 7 minutes per side, depending on your desired level of doneness.

  • Grill the vegetable skewers separately, turning occasionally until they are tender and slightly charred.

🧆 Step 5: Serve & Enjoy

Serve the grilled kebabs hot, directly on the skewers, or slide them off and plate with rice, flatbread, hummus, or tzatziki for a full meal.

Optional Additions:

  • Sprinkle with chopped parsley or mint before serving

  • Squeeze fresh lemon juice over the top for a tangy finish

đź›’ Fresh Tip:

For best flavour, use fresh vegetables and high-quality beef, available from your local butcher or Victoria Fruit Palace. Your ingredients make all the difference!

 

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Hot Cross Buns
March 25, 2024 RecipesBy ACS

Hot Cross Buns

Chef: Nagl

 Servings: 12

Ingredients

Cross:

Glaze:

INSTRUCTIONS

  1. Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active.
  2. Place the flour, cinnamon, oil, egg, cranberries, orange rind and remaining sugar in the bowl of an electric mixer with the dough hook attached.
  3. Mix on low speed, gradually add the yeast mixture. Continue mixing on low speed kneading for 6–8 minutes or until the dough is smooth and elastic.
  4. Transfer the dough to a large lightly greased bowl and cover with a clean damp cloth. Set aside in a warm place for 1 hour or until doubled in size.
  5. Divide the dough into 12 pieces and roll into balls.
  6. Arrange the dough balls in a lightly grease 22cm square cake tin lined with non-stick baking paper. Cover with a damp cloth and set aside in a warm place for 30 minutes or until doubled in size.
  7. Preheat oven to 200°C.
  8. To make the crosses, place the extra flour and the water in a bowl and stir to combine. Spoon into a piping bag or a small zip lock bag with one corner snipped off and pipe crosses on the buns.
  9. Bake for 35–40 minutes or until golden and springy to touch.
  10. While the hot cross buns are baking, make the glaze. Place the maple and orange juice into a frying pan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened.
  11. While the buns are still hot, brush with the warm glaze and serve with butter.
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