Nothing kicks off the silly season more than Jordan Clay in the kitchen! Together, Emma and Jordan whip up a delicious Marinated Strawberry and Clam Gazpacho that’s sure to become your new go-to. You’ll also enjoy gourmet galette, haloumi burgers and some irresistibly cute sticky rice bites that are almost too adorable to eat.

Milk Bun Haloumi Burgers

Bite into a delicious balance of flavours with these crispy, golden halloumi burgers, layered with fresh greens and a zesty sauce that Emma is sure the whole family will love!

Ingredients

• 500g green cabbage finely sliced (I love using a mandolin for slaws)
• 1/3 cup finely grated parmesan
• 1/3 cup dried cranberries, chopped
• ¼ cup Birch & Waite Honey Mustard Dressing
• 6 brioche buns
• Lemnos Haloumi Burger Patties
• The Healthy Baker Plain Flour, for dusting
• 6 tbsp Baxter’s Caramelised Onion Relish

Method:

1. Make the slaw first by combining the cabbage, parmesan, dried cranberries and Birch & Waite Honey Mustard Dressing together in a bowl. Set aside in the refrigerator until needed.
2. Using the GreenPan Elite Contact Grill with grill plates, toast the brioche buns.
3. Dust the Lemnos Haloumi Burger Patties in The Healthy Baker Plain Flour and pop into the GreenPan Bistro XXL Airfryer and cook for 12 mins.
4. Construct by spreading the Baxter’s Caramelised Onion of the top bun. Dollop the slaw on the bottom bun and nestle a Lemnos Haloumi Burger Pattie in the centre.

Sticky Rice Bites with Tahini Dipping Sauce

In this dish, the sticky rice provides a satisfying texture, while the nutty tahini and salty nori bring a delicious umami balance. Perfect for a light snack before the Christmas feasting begins!

Serves 4 as an entrèe

Ingredients

• 1 packet Tilda Sticky Rice
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/3 sheet nori paper, chopped
• 1 tbsp sesame dressing

To Serve

• Birch & Waite Spiced Tahini Dressing & Sauce

Method:

1. Mix ingredients together. Roll into small balls and cook in the GreenPan Elite Contact Grill (both plates on) until browned.
2. Serve with Birch & Waite Spiced Tahini Dressing & Sauce. Yum!

Galette

Savour the delightful combination of caramelised onion relish, creamy fetta and fresh zucchini in this mouthwatering galette. Wrapped in a golden puff pastry, the sweet and savoury flavours blend perfectly for a delicious, rustic dish that’s ideal for entertaining this festive season.

Serves 6-8

Galette Pastry

• 2 sheets of Borg’s Original Puff Pastry
• 1 tbsp Sunny Queen Farms The Odd Eggs Readyto-
• Pour Egg Mix (for glaze)
• 1 tsp Nigella seeds

Filling

• 3 tbsp Baxter’s Caramelised Onion Relish
• 1 cup Sunny Queen Farms The Odd Eggs Readyto-
• Pour Egg Mix
• 150g Lemnos Fetta Cubes
• 1/3 cup milk
• 1 zucchini, strips peeled lengthways
• 1 bunch asparagus, halved lengthways
• Other in-season green vegetables if you like (fresh peas are delicious)
• Cracked pepper & flaked salt, to tast

Herb Sprinkle

• Zest 1 lemon
• Small bunch parsley, finely chopped
• Small bunch dill, finely chopped

Method:

1. Preheat your oven to 180°C fan-forced.
2. Lay the Borg’s Original Puff Pastry sheet over the GreenLife Baking Large Tray pressing down on the overlap. Roll the edges and crinkle with your fingers. Using a pastry brush, brush Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix on the border of the pastry, then sprinkle the edge with Nigella seeds.
3. In a bowl mix together the Sunny Queen The Odd Eggs Ready-to-Pour Egg Mix, a packet of Lemnos Fetta Cubes, 1/3 cup of milk and a pinch of salt and pepper. Set aside.
4. Spread the base of the galette with Baxter’s Caramelised Onion Relish.
5. Arrange the zucchini and asparagus (and other green seasonal vegetables if you like) over the Baxter’s Caramelised Onion Relish.
6. Pour the egg mixture over the vegetables.
7. Bake in the preheated oven for 15-18 mins until the pastry is puffed and golden and the egg is set.
8. While the galette is baking, mix together lemon zest, parsley and dill.
9. To serve, cut into rectangles and scatter the herb sprinkle over the top.

Marinated Strawberry & Clam Gazpacho

Recipe / Jordan Clay, Pipis
By Jordan Clay and Tom Hunter, overlooking the sweeping stretch of white sand that leads to St Kilda. The kiosk offers a laidback dining experience with a menu that reflects the best of local produce, inspired by the changing seasons and the nearby ocean. With a focus on fresh, sustainable ingredients, Pipis serves up a range of creative dishes, perfect for a casual bite after a swim or a relaxing seaside meal. Jordan shares with us a delicious Marinated Strawberry and Clam Gazpacho.

Ingredients

Gazpacho

• 1 punnet fresh strawberries, hulled
• 1 ripe red tomato, quartered
• 1/3 English cucumber, peeled and chopped
• 1 red capsicum, seeded and chopped
  • 1–2 cloves garlic, peeled
• 1 shallot, peeled & quartered
• A liberal amount extra–virgin olive oil (approx. 4-5 tbsp)
• 1 tbsp white wine vinegar
• A few sprigs fresh lemon thyme
• Salt, to taste
• 1 tbsp white soy sauce
• 1 tsp Hinoki Mirin (optional)
• 500g fresh clams (Goa Pipis or similar)
• ½ cup white wine
• Grilled mushrooms (optional garnish)

Method

1. First, marinate the gazpacho: In a container, combine the strawberries, tomato, cucumber, capsicum, garlic and shallot. Drizzle generously with extra-virgin olive oil and white wine vinegar. Add the lemon thyme and season with salt. Cover and refrigerate overnight (or at least 6 hours if you’re short on time).
2. The next day, remove the marinated mixture from the fridge. Blitz everything in a blender on high speed until completely smooth. For extra shine, drizzle in a little more olive oil as you blend. Add the white soy sauce and Hinoki Mirin for a subtle lift of flavour.
3. Pass the blended gazpacho through a finemesh sieve to achieve a smooth, velvety texture.Chill until ready to serve.
4. In a large pot, steam the clams in white wine over medium heat until they open, about 5–7 mins. Discard any that remain closed.
5. Ladle the chilled gazpacho into bowls. Add the steamed clams and garnish with grilled mushrooms, if desired. Enjoy!

Featured in EatWell Magazine 55 featuring the Emma Dean Christmas Special!