INGREDIENTS: 30ml coconut oil (2T) 2 extra large eggs, separated 250ml low fat yoghurt, vanilla flavoured (1C) 250ml fat free milk (1C) 5ml vanilla essence (1t) optional 250ml cake flour (1c) 20ml baking powder (4t) Pinch ground cinnamon 500ml oat bran (2c) 125ml whole wheat pronutro original or apple bake (1/2 c) 125ml sugar or xylitol (1/2 C) 250ml cranberries, dried not tinned (1c METHOD:
- Preheat the oven to 220 degrees Celsius. Line three Prestige deep 12-whole muffin pans with paper cups or spray with non-stick cooking spray
- In a large mixing bowl, mix the oil, egg yolks, yoghurt, milk and vanilla essence together
- Sift the flour, baking powder and cinnamon over the yoghurt- egg mixture
- Sprinkle the oat bran, Pronutro and sugar on top of mix as well
- Chop up the dried cranberries with a Prestige multi chopper and spoon them on top of the batter. Gently fold them into the batter
- Whisk the egg whites to soft peak stage and fold them into the batter
- Spoon the mixture into the muffin pans or cups, to three quarters full
- Bake immediately for 20 minutes until risen and golden brown
- Take the muffins out of the oven and leave them to cool on a Prestige cooling rack for a few minutes before removing them from the baking pans. Then place them on a cooling rack to cool completely
- Store them in the fridge for up to 3 days and freeze for up to 3 months.
Variations- Use 500ml (2 cups) of fresh or frozen blueberries instead
Posted in Chef Jodi-Ann, Food & Home Entertaining, Food Design, function, Healthy, Recipes, The Food Design Agency, Uncategorized | Tagged celebrity chef, chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, Easter, easy recipes, Food Design, Food Design Agency, healthy, Pearton, Prestige, recipes, The Food Design Agency | 
INGREDIENTS: 450g Cake flour 18ml Baking powder Pinch salt 4 Eggs 250g Butter 300g Castor sugar 5ml Vanilla essence 250ml Milk METHOD: - Sift dry ingredients together at least 3 times
- Beat eggs slightly
- Cream butter, sugar and vanilla until white and fluffy, gradually beat in the egg
- Fold in dry ingredients and milk alternately
- Fill Prestige muffin cases ¾ full
- Bake for approx. 15 minutes (still pale)
- Cool on a Prestige cooling rack.
SERVING SUGGESTION: Ice with either butter or meringue icing and decorate with sweets or silver balls Posted in Chef Jodi-Ann, Food & Home Entertaining, Food Design, function, Recipes, The Food Design Agency, Trends | Tagged celebrity chef, chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, Cupcakes, Easter, easy recipes, Food Design, Food Design Agency, Pearton, Prestige, recipes, The Food Design Agency | 
INGREDIENTS: 1 kg rice, long grain uncooked 1 kg kingklip fillet, cut into small pieces 1 kg prawns, cut and deveined 3 onions, thinly sliced sunflower oil 1 green pepper, seeded and chopped 1 red pepper, seeded and chopped 200 g button mushrooms, sliced tobasco sauce butter
Marinade:
60ml chilli sauce 4 cloves garlic, crushed 10ml masala 5ml salt 5ml tobasco sauce METHOD: - Cook the rice in salted boiling water until tender, about 20 minutes. Drain and set aside.
- Combine all the marinade ingredients in a Prestige mixing bowl and marinate the kingklip and prawns for about 30 minutes.
- Meanwhile, fry the onions in a Prestige deep non-stick frying pan in a little oil until golden brown.
- Add the peppers and fry for a further 10 minutes; add mushrooms and fry for a further 5 minutes.
- Remove from the pan and set aside.
- Add about 15 ml oil to the Prestige frying pan and transfer the marinated kingklip and prawn mixture to the frying pan and stir fry for 10 minutes, or until the prawns turn pink.
- Layer the ingredients in a large saucepan as follows, first, about one-third rice then half onion and mushroom mixture, then half kingklip and prawn mixture and sprinkle each layer with a few drops of tabasco sauce, season with salt and dot with butter.
- Continue this way until all ingredients have been used up.
- Steam the paella in a Prestige combi steamer, covered, over a medium heat for 30 minutes.
Posted in Chef Jodi-Ann, Food & Home Entertaining, Food Design, Recipes, Spanish, The Food Design Agency, Travel, Trends | Tagged celebrity chef, chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, Food Design, Food Design Agency, Pearton, Prestige, recipes, Spanish, The Food Design Agency, trends | 
EQUIPMENT: 25cm x 10cm Prestige Bread Tin OVEN TEMP: 220°C PREP TIME: 15 minutes + proving time COOKING TIME: 30 – 40 minutes INGREDIENTS: 750g cake flour 10g dry yeast 15g sugar / 15ml honey 15g salt Approx 600ml luke warm water
METHOD: - Place all dry ingredients in a bowl
- add enough water to form a soft – NOT tight dough
- knead the dough on a flat surface until completely smooth
- Place into an oiled bowl and cover with a damp tea towel, place in warm place and allow to prove (double in size)
- Knock back dough and shape – place in a Prestige Bread Tin , cover and allow to double in size
- Bake at 220°C until well risen, browned and sounds hollow when tapped.
- Allow to cool on a Prestige Cooling Rack
- Slice the bread with the Prestige Bread Knife and serve warm with butter
Posted in bread, Chef Jodi-Ann, Food & Home Entertaining, Food Design, function, Meat Free Monday, Recipes, The Food Design Agency, Uncategorized | Tagged bread, celebrity chef, chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, easy recipes, Food Design, Food Design Agency, Pearton, Prestige, recipes, The Food Design Agency, vegetarian | 
INGREDIENTS: 125ml Red bell pepper, finely diced 4 Salmon fillets 125ml Frozen peas 250ml Couscous 125ml Sour cream 500ml Reduced, fat free vegetable broth 125ml Onion, finely diced 2.5ml Dried parsley 2.5ml Dried dill METHOD: - Place the broth, onion, bell pepper, and parsley in a Prestige medium deep pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.
- Transfer the fish to a plate, and cover to keep warm.
- Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.
- Place the sour cream and dill in a small Prestige bowl, and stir to mix well. Set aside.
- Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.
Posted in Chef Jodi-Ann, Food & Home Entertaining, Food Design, Food Styling, function, Healthy, Recipes, Salmon, Uncategorized | Tagged celebrity chef, chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, easy recipes, Food Design, Food Design Agency, healthy, Pearton, Prestige, recipes, The Food Design Agency | 
INGREDIENTS: 10 Wraps 2 Trays of chicken Dried chilli flakes Seasoning 250g Cheese, grated 5 Tomatoes, roughly chopped 2 Onions roughly chopped 1 Punnet coriander METHOD: - Fry the chicken in a Prestige fry pan until golden and cooked through, sprinkle with chilli spice and set aside season well.
- Chop the tomatoes and onions with a Prestige multi chopper and mix together, then chop the coriander and fold through.
- Assemble the enchilada, lay the chicken in the centre on the wrap, sprinkle the cheese over the chicken then add the salsa. Roll up and place under the grill just long enough for the cheese to begin to melt and the wrap to warm up.
Posted in Chef Jodi-Ann, Chicken, Food & Home Entertaining, Food Design, Mexican, Recipes, The Food Design Agency, Travel, Trends | Tagged chef Jodi, chef jodi-ann, chef Jodi-Ann Pearton, chicken, chicken recipes, easy recipes, Food Design, mexican, Pearton, recipes, The Food Design Agency | 
INGREDIENTS: 1 Chicken carcass 1 Bay leaf 30ml Butter 1 Onion, chopped 3 Shallots, diced 2 Cubes chicken bouillon, crumbled 30ml Dried parsley Salt and pepper to taste 250g Potato cubes 375ml Frozen corn kernels 30ml Heavy cream METHOD: - Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes.
- Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
- In a large Prestige saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.
Posted in Chef Jodi-Ann, Food & Home Entertaining, Food Design, Food Styling, Salads, The Food Design Agency, Trends | Tagged chef jodi-ann, chef Jodi-Ann Pearton, Food Design, Pearton, Prestige, recipes, soup, The Food Design Agency | 
INGREDIENTS: 500g butternut flesh, peeled and diced 5g sage, chopped 80ml Maggi liquid seasoning 30ml vegetable oil 500g ripe, cherry tomatoes 50g black olives, de-pitted 6 sheets phyllo pastry, defrosted 50g butter, melted 3 large eggs, beaten 250ml buttermilk METHOD: - Preheat an oven to 180°C
- Place the butternut and sage in a Prestige roasting tin and toss with half the liquid seasoning and the oil. Roast for 15 minutes and then add the cherry tomatoes to the tin and continue to roast until the butternut caramelises and the tomatoes soften
- Meanwhile, brush each sheet of phyllo pastry with melted butter and then lay them on top of one another
- Cut them appropriately to line Prestige deep large muffin tins, folding in the edges to ensure that the pastry is in an even layer around each mould
- Mix the eggs, cream and remaining Liquid seasoning together
- Spoon the vegetables into the pastry shells and pour the egg mixture evenly over it
- Bake for 25 minutes or until the egg mixture sets.
INGREDIENTS: Lentils:
1 onion, finely chopped 2 cloves garlic, crushed 1 bottle Nando’s Morrocan curry cooking sauce 250ml water or vegetable stock seasoning 10g parsley, chopped
Butternut fondant:
4 rounds of butternut, 2cm thick, peeled 250ml orange juice 100ml melted butter
Asparagus:
160g fresh asparagus, trimmed 50g butter
Fish:
800g seasonal fish, cut into 4x200g portions 5g ground cumin 1 lemon, cut into wedges 50ml olive oil 80ml olive tapenade METHOD: Lentils:
- Sauté the onions and garlic in a Prestige covered sauté pan in a little olive oil until glossy.
- Add the lentils and stir fry for 2 minutes
- Add the Moroccan curry cooking sauce and water and stir
- Simmer gently until completely tender
- Season with salt, pepper and parsley
Butternut Fondant:
- Place the orange juice and butter into a Prestige sauce pot and bring to a gently boil.
- Place the butternut rounds into the juice and simmer gently until all the juice is absorbed
- Allow the rounds to brown gently on both sides.
- Season well.
Asparagus:
- Melt the butter in a Prestige fry pan and add the trimmed asparagus
- Fry gently until tender and slightly golden
- Season well
Fish:
- Rub the cumin into the fish
- Heat a little oil in a Prestige fry pan. Once hot fry the fish on both sides – do not overcook. Using a Prestige fish turner to turn the fish.
- Finish off with a squeeze of lemon juice.
PLATING:
- Spoon lentils into the centre of a plate, top with asparagus spears and finish with the portion of fish
- Garnish with fresh herbs and olive tapenade
INGREDIENTS: 225g ready-made shortcrust pastry 1 free-range egg, beaten
For the filling 175g smoked salmon, chopped 100g smoked bacon lardons, cooked 100g new potatoes, cooked and cut into cubes 3 free-range eggs 15ml finely chopped fresh dill 200ml crème fraîche 5ml grated nutmeg salt and freshly ground black pepper green salad leaves, to serve
METHOD: - Preheat the oven to 180C.
- Roll out the short crust pastry until it is slightly larger than a 25cm loose-bottomed Prestige cake tin.
- Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Place in the oven and bake for 20 minutes.
- Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the tart to the oven and bake for a further five minutes, or until golden-brown.
- For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case.
- In a Prestige bowl, beat together the eggs, dill, crème fraîche and nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
- Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
- Set the quiche aside to cool.
- To serve, place a wedge of quiche onto a serving plate, then place the salad leaves alongside.
