Tag: recipe

Inspired by the vibrant flavours of Greece, Helena Moursellas’ pork and feta meatball gyros are a fresh and satisfying take on a family favourite. Wrapped in soft homemade yoghurt flatbreads and seasoned with Maldon Sea Salt, they’re packed with savoury goodness, creamy feta and plenty of texture. Perfect for casual entertaining or a relaxed weeknight dinner.

  1. To make the flatbread, place the flour, baking powder, oregano leaves and one tablespoon Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt, mix with a wooden spoon until a dough forms.
  2. Place the dough onto a clean work surface and dust with a little extra flour. Knead the dough for 5-8 minutes until the dough comes together, then divide into 8 equal pieces.
  3. Dust a rolling pin with flour and roll the pieces of dough out into small circles (about 14 cm in diameter). Place a frying pan over medium heat, drizzle the pan with oil and cook pita bread for 3-4 minutes on each side or until lightly charred. Repeat with remaining flatbread and place into a warm oven until ready to serve.
  4. Meanwhile in a large bowl combine pork mince, feta, herbs, onion, egg, flour, dried oregano and 1 tablespoon Maldon Sea Salt flakes. Mix until well combined.
  5. Roll 1 tablespoon of mixture into meatballs and repeat with the remaining mince.
  6. Heat a large fry pan over medium heat, add olive oil and shallow fry meatballs, turning occasionally, for 10 minutes, or until golden brown.
  7. To assemble, spread the flatbread with tzatziki, pork & feta meatballs, sliced tomatoes, onion and extra oregano leaves.

Recipe by Helena Moursellas

Created by Helena Moursellas, this hearty chicken and risoni soup is the ultimate comfort food for cooler days. Tender chicken, nourishing kale and sweet tomatoes come together in a rich, flavourful broth, seasoned perfectly with Maldon Sea Salt. Warming, wholesome and wonderfully satisfying, it’s the kind of meal made for gathering around the table on a cold evening.

  1. Place 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrot, garlic and bay leaves, and season with Maldon Sea Salt flakes, cook for 4-5 minutes until softened. Add chicken, turning frequently for 7-8 minutes until chicken starts to brown all over. Cover chicken with cold water and poach for 1 hour 30 minutes, skimming any fat that rises to the surface, or until meat is falling off the bone.
  2. Remove chicken and set aside on a large plate to cool slightly. Shred the meat and discard skin and bones. Strain stock into a large bowl, cover with foil and keep hot until needed. Discard solids and bones.
  3. Place remaining olive oil in a large saucepan over high heat. Add risoni, tomato and cook for 1-2 minutes until coated in oil. Add chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes. Add shredded chicken, kale and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season with Maldon sea salt flakes and a drizzle of oil.
  4. Divide soup among bowls, scatter with parsley leaves and serve with crusty bread. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating.

Recipe by Helena Moursellas

Inspired by the sun-soaked flavours of Greece, Helena Moursellas’ roasted lemon chicken with potatoes and tomatoes is simple cooking at its most satisfying. Roasted until deeply golden, the dish creates beautifully rich pan juices, elevated with the clean, delicate crunch of Maldon Sea Salt.

  1. Preheat the oven to 180°C. In a large baking tray place the chicken thigh, potatoes and cherry tomatoes.
  2. For the marinate combine the garlic, oregano, cracked pepper, lemon juice, olive oil and mustard. Season with Maldon Sea Salt flakes and whisk to combine.
  3. Evenly pour the marinade over the chicken and potatoes. Scatter with oregano leaves and cut the leftover lemon into pieces.
  4. Place into the oven for 50-55 minutes until the chicken, potatoes and tomato are golden brown and crispy. Basting the chicken and potatoes with the pan juices every 15 minutes.
  5. To serve, pour the delicious pan juices over the chicken and enjoy.

Recipe by Helena Moursellas

“Lamb is mostly eaten on Greek Easter. But for us we love lamb all year round! The best part about this recipe is you can throw it into the oven, which gives you plenty of time to get yourself ready for when your guests arrive. Growing up lamb was a treat as it was an expensive cut of meat to buy, so mum would only buy it on special occasions”, Helena & VikkI Moursellas

  1. In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Add the lamb to the marinate and coat completely. Place into the fridge to marinate overnight. 
  2. Preheat the oven to 160°C. In a large roasting pan line the base with onion rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each. 
  3. Add stock and cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes. 
  4. Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes. In the last hour of cooking, scatter potatoes around the lamb along with lemon juice and fresh oregano and cook until potatoes are tender.

Recipe by Helena & Vikki Moursellas. You can buy their new cookbook, OPA!, here.

Golden, flaky cherry tomato and ricotta tarts. Heavenly when eaten warm from the oven, topped with creamy burrata and basil for the ultimate finishing touch! Simple, seasonal, and seriously delicious.

1. Pre heat oven to 200°C. Mix all the everything bagel seasoning ingredients and set aside.

2. Place the pastry onto a lined tray and slice into 4 squares. Mark a 1cm boarder by gently cutting with a knife, but don’t cut all the way through.

3. Mix ricotta, 1 tbsp of thyme, lemon zest, sea salt and pepper until smooth. Spread the ricotta mixture onto the inside part of the pastry.

4. Mix the tomatoes, onion, remaining thyme, oil and a pinch of Maldon Sea Salt until glossy. Arrange the tomato mixture on top of the ricotta. Brush the outside of the pastry with egg then sprinkle with everything bagel mix.

5. Bake for 30-35 minutes or until golden and fragrant.

6. Spoon with burrata, basil leaves and a drizzle of oil before serving.

Recipe by Courtney Roulston.

Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.

  1. Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
  2. Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
  3. Grate in the zest and juice from 1/2 a lime.
  4. Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
  5. Scatter with coriander and a grating of cheese before serving.

Recipe by Courtney Roulston

Fresh and full of flavour, this Salted Tuna & Tomato Tartare pairs tender bluefin tuna with sweet cherry tomatoes, a touch of chilli, and a hint of Maldon Sea Salt. Creamy Greek yoghurt and peppery nasturtium leaves add brightness, while salted crisps give the perfect crunch. Quick to assemble and stunning on the plate, it’s a show-stopping starter or light main.

  1. In a bowl combine, tuna, tomato, chives, shallot, chilli and season with Maldon Sea Salt. Drizzle with olive oil, lemon zest and juice and mix to combine.
  2. To serve, spread a serving platter with yoghurt, top with tuna mixture and scatter with nasturtium leaves and chives. Serve alongside crisps.

Recipe by Helena Moursellas

Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.

  1. Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
  2. Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
  3. Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
  4. Heat the oil to 170°C in a pot.
  5. Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
  6. Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
  7. Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
  8. Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
  9. Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.

Recipe by Courtney Roulston

Bring all the fresh, zesty flavours of a classic Mojito cocktail to your Christmas celebrations with this show-stopping trifle. Layers of light olive oil sponge, tangy lime and mint curd, refreshing lemonade jelly, silky Chantilly cream, and crisp meringue come together in a stunning layered dessert. Finished with a delicate sprinkle of Maldon Sea Salt, each bite delivers the perfect balance of sweet, citrus, and minty freshness – making this Mojito Trifle a refreshing and festive centrepiece for any holiday table.

Meringue

  1. Heat the oven to 90°C, fan forced.
  2. Place the Maldon Sea Salt and gold lustre dust into a small bowl and mix to coat. Set aside until required.
  3. Line a baking tray with a sheet of baking paper. Spray a small amount of oil over the baking paper, then use a sheet of paper towel to remove the excess.
  4. In a heat-proof bowl, place the egg whites and sugar, then whisk over a saucepan of simmering water until the mixture reaches 60°C.
  5. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to firm peaks.
  6. Spread the meringue into a thin layer over the prepared baking mat.
  7. Sprinkle the surface with the gold sea salt and bake in the preheated oven for 2 hours. If the meringue is still soft once cooled, simply bake for a further 30 minutes or until completely dried out.

Rum Soak

  1. Place the water and sugar into a saucepan and gently heat until the sugar has dissolved.
  2. Remove from the heat, add the rum, and mix to combine.
  3. Set aside at room temperature while you prepare the Olive Oil Sponge.

Olive Oil Sponge

  1. Heat the oven to 160°C, fan forced.
  2. Grease a square baking tin, 230mm x 230mm and 50mm in height, with vegetable oil then line the base and sides with baking paper.
  3. Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 5 minutes.
  4. Meanwhile, in a separate bowl, combine the sieved flour, almond meal, baking powder, and Maldon Sea Salt.
  5. Slowly stream the lukewarm milk into the egg mixture while continuing to whisk.
  6. Add the combined dry ingredients and whisk to incorporate.
  7. Lastly, slowly stream in the olive oil while whisking.
  8. Transfer the batter into the prepared baking tin and bake in the preheated oven for approximately 23 minutes, or until the sponge bounces back when gently pressed in the centre.
  9. Remove from the oven and immediately brush the surface with all of the prepared Rum Soak.
  10. Allow to cool completely in the refrigerator.

Note: The Olive Oil Sponge can be stored in the refrigerator for up to 1 day prior to assembling the trifle.

Lime & Mint Curd

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the eggs and sugar into a bowl and whisk by hand to combine.
  3. In a saucepan, combine the lime juice, mint, vanilla, and Maldon Sea Salt then bring to a boil.
  4. Pour the hot lime juice mixture over the combined eggs and sugar while whisking to incorporate.
  5. Transfer the mixture back into the saucepan and stir continuously over medium heat.
  6. Once it begins to boil, continue stirring for a further 30 seconds, until the curd thickens.
  7. Pass the curd through a fine sieve and into a jug.
  8. Add the pre-soaked gelatine and white chocolate and emulsify with a stick blender.
  9. Add the room temperature butter a quarter at a time and emulsify.
  10. Transfer the curd into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator overnight, or for a minimum of 6 hours.

Lemonade Jelly

  1. Place the lemonade (A) and gelatine sheets into a saucepan and allow to stand for 10 minutes.
  2. Place the saucepan over low heat and stir until the gelatine has dissolved.
  3. Remove from the heat, add the lemonade (B), and stir to combine.
  4. Pour the mixture into a bowl, cover the surface with plastic wrap, and allow to set in the refrigerator, for a minimum of 4 hours.

Chantilly Cream

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the cream (A) and sugar into a saucepan and bring to a boil.
  3. Remove from the heat, add the pre-soaked gelatine, and whisk by hand until dissolved and incorporated.
  4. Add the cream (B) and whisk to combine.
  5. Transfer into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.

Assembly

  1. Transfer the chilled Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
  2. Create alternating layers of olive oil sponge, whipped Chantilly cream, lime and mint curd, and lemonade jelly in a trifle bowl.
  3. Break the prepared meringue into shards and arrange on top.
  4. Lastly, garnish with sprigs of fresh mint.

Note: Store in the refrigerator for up to 4 days.

Recipe by Kirsten Tibballs.

Indulge in the perfect balance of sweet, salty, and creamy with this Peanut and Milk Chocolate Ice Cream Bark. Rich layers of milk chocolate is paired with a silky, no-churn peanut butter ice cream, then topped with crisp roasted peanuts and a finishing sprinkle of Maldon Sea Salt. Each bite delivers a delightful snap of chocolate, a cool, velvety center, and that signature crunch of delicate Maldon Sea Salt flakes.

No-Churn Peanut Butter Ice Cream

  1. Place the cream (A) and vanilla into a saucepan and bring to a boil.
  2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and combined.
  3. Add the cream (B) and whisk to incorporate.
  4. Cover the surface of the ice cream base with plastic wrap and chill in the refrigerator for a minimum of 5 hours, preferably overnight.
  5. Lightly grease a baking tray, approximately 250mm x 380mm, then line with baking paper.
  6. Place the condensed milk, peanut butter, and Maldon Sea Salt into the bowl of a stand mixer fitted with a whisk attachment and whip until the ingredients come together.
  7. Add the chilled ice cream base and continue to whip to soft-medium peaks.
  8. Spread the mixture evenly over the prepared baking tray and use a palette knife to create a flat surface.
  9. Place into the freezer for a minimum of 5 hours to set.

Milk Chocolate Coating

  1. Once the ice cream has frozen, melt the chocolate in a microwave-safe plastic bowl in 30-second increments, stirring in between until completely melted.
  2. Add the oil and stir to combine.
  3. Pour approximately half of the chocolate, a small amount at a time, over the slab of ice cream, immediately spreading it with small palette knife until completely coated.
  4. Place a sheet of baking paper on top and flip the ice cream over and remove the tray and lining.
  5. Repeat to coat the second side with the remaining chocolate.
  6. Before the chocolate sets, scatter the chopped peanuts over the surface and generously sprinkle with Maldon Sea Salt.
  7. Cut the ice cream bark into shards.

Note: Store in an airtight container the freezer for up to 14 weeks.

Recipe by Kirsten Tibballs