Personal Chef Daniel Johnston in Alexandra Headland, Queensland | Speciality food shop

Personal Chef Daniel Johnston

Locality: Alexandra Headland, Queensland

Phone: +61 499 141 799

Address: 5 Coglhan court 4557 Alexandra Headland, QLD, Australia

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• Food service distributor
• Speciality food shop
• Food consultant

24.01.2022 These people are just one step away, "like" the page Personal Chef Daniel Johnston and your in the draw: Cherrie Williams Macusha Montell Maree Stewart Judy Goodwin... Steph Bowler Trish Lomman Nicki Venaglia See more

22.01.2022 Thanks to all entrants thus far, remember to "like" the page Personal Chef Daniel Johnston and the entry flyer. Goodluck and Happy cooking to entrants: Laurel swan-mearns Alisha Mclean Cornelia Schwabe Camilla Mearns... Mark Fisher Toni Bonnett Chris Bednall Vicki Saun Paige Tannock Ian R Brittain-Winston Karen Jenkinson Kellie Leis Indi Johnston Tom Mason Sara Mackie Kylie Watson Emily Ratcliff Paul Bieb Handsaker Alison Vincent Rebecca Marshall Linda Do Simone Grey Lisa Sparkels Lehmann Kerrie Gibson Nelson Davidson Rikki-lee Harris Matt Johnston Darren Maxwell Ward Alley Mark Hopkinson John Roberts Laetita Turner Nadeene Richards See more

16.01.2022 Competition Flyer Front

16.01.2022 Self sauce Chocolate Pudding 1 cup plain flour 14 cup caster sugar 2 teaspoons baking powder... 3 tablespoons cocoa powder 13 cup dark, milk or white choc bits 12 cup milk 1 egg 60g butter, melted 1 teaspoon vanilla essence 12 cup lightly packed soft brown sugar Icing sugar, for dusting Thick cream or custard to serve Preparation method 1. Preheat oven to 180C/160C fan forced. Lightly grease a 4-cup (1 litre) baking dish. Sift flour, caster sugar, baking powder and 2 tablespoons of the cocoa into a medium bowl. Stir in the choc bits; make a well in the centre. 2. Whisk milk with egg, butter and vanilla in a jug. Pour into dry ingredients and stir to combine. Spoon batter into prepared dish. 3. Combine brown sugar and remaining cocoa; sprinkle over batter. Slowly pour 1 cup boiling water evenly over contents in dish. 4. Bake for 30-35 minutes, until pudding is risen and firm to touch. Dust with icing sugar. Serve immediately with dollops of cream or custard Chefs Tip: Use the back of a tablespoon when pouring hot water over the dish, keeps the action soft and even.

15.01.2022 Beef and Chilli Salad Ingredients 2kg piece (4cm thick) beef rump steak 1 tablespoon olive oil 10 fresh long red chillies... 100g wild rocket leaves 2 cups fresh flat-leaf parsley leaves 2/3 cup torn fresh basil leaves 2/3 cup torn fresh mint leaves dressing cup (60ml) extra virgin olive oil 1 tablespoons red wine vinegar 6 anchovy fillets, drained, chopped finely 2 tablespoons baby capers, rinsed, drained 1 clove garlic, crushed 2 teaspoons Dijon mustard Preparation method Brush the beef with the oil, sprinkle with salt and freshly ground pepper. Cook the beef on a heated oiled grill plate, until cooked as desired. Cover; cool. Trim the beef and slice thinly. Meanwhile, cook the chillies on a heated oiled grill plate, until the skin blisters and blackens. Remove chillies from heat, cover with plastic and stand for 5 minutes before peeling off most of the skin. Dressing Combine all ingredients in a screw-top jar; shake well. Arrange the rocket, herbs, chillies and beef on a serving platter, drizzle with the Dressing.

15.01.2022 Quick, Easy, Thai Steamed Fish 4 x 180g boned, firm white fish fillet portions 2 green onions, thinly sliced diagonally 4cm piece fresh ginger, peeled, cut in fine matchsticks... 1 clove garlic, slivered 1 long red chilli, seeded, thinly sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil Pinch soft brown sugar, to taste 1 tablespoon peanut oil Coriander sprigs and lime wedges, to garnish Preparation method 1. Arrange fish in a microwave-safe dish. Combine onion, ginger, garlic and chilli; scatter over fillets. Stir together soy sauce, vinegar and sesame oil; add the sugar and black pepper to taste. Drizzle over fillets. 2. Cover fish with dish lid or paper towels. Cook on HIGH (100%) for 5-6 minutes until flesh flakes easily when tested with a fork. Set aside, covered. 3. Heat peanut oil in a microwave-safe jug for 1 minute until quite hot; pour over fillets. Serve fish with dish juices. Garnish with coriander and lime. Chefs Note: Ideally if you have a steaming basket, place a plate in the basket, follow the method and this can be done on the stove top.

12.01.2022 Spicy Beef Nachos Ingredients olive oil, 1 tablespoon red onion, 1, finely chopped... red capsicum, 1, seeded, finely sliced long red chilli, 1, finely sliced garlic cloves, 2, crushed dried oregano, 2 teaspoons ground cumin, 2 teaspoons ground cinnamon, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon beef mince, 500g diced tomatoes, 400g can water, cup kidney beans, 400g can, drained, rinsed corn chips, 200g pack grated tasty cheese sour cream, guacamole (see tip), lime wedges, to serve method 1. Heat oven to moderate, 180C. 2. Heat oil in a large frying pan on medium. Saute onion, capsicum, chilli and garlic 3-4 minutes, until tender. Add oregano and spices and cook 1 minute, until fragrant. 3. Increase heat to high. Brown mince well, 5-10 minutes, breaking up lumps as it cooks. 4. Stir in tomato and water. Simmer 10 minute then add kidney beans. Simmer, stirring occasionally, 10 minutes, until sauce is thick. 5.Arrange beef and a quarter corn chips in an ovenproof dish. Sprinkle with grated cheese to taste. Bake 10-15 minutes, until cheese melts. Serve accompanied with remaining corn chips, sour cream, guacamole and lime wedges.

11.01.2022 Lemon and Thyme Chicken 1.5kg whole chicken 3 tbsp olive oil Salt flakes, to taste... Cracked black pepper, to taste 800g small baby potatoes, quartered 2 large zucchinis, cut into chunks 8 baby golden squash, halved Half bunch lemon thyme sprigs Crusty bread, to serve Preparation method 1. Joint chicken and Preheat oven to 220C (200C fan-forced). Lay bird breast side down on board and cut out backbone, discard. Turn chicken over, lay out flat and press down to break the breastbone. Remove thighs and legs from carcass by following natural form of the bird. Cut through joint where leg and thigh meet to separate. For breast pieces, cut down centre of breastbone, then cut each breast so you have a smaller piece with the wing attached and a longer tail piece to ensure even cooking time (1/3 to 2/3 ratio). You should now have 8 pieces. 2. Place oil in baking dish over high heat. Season chicken with salt and pepper, then fry skin side down for 3 to 4 mins to brown skin. Remove from dish and set aside. Add potatoes to dish and fry for 5 mins, until they colour. 3. Place zucchini, squash, potatoes and chicken into baking dish and sprinkle with thyme. Toss in oily juices and coat well. 4. Roast Place chicken in oven for 25 to 30 mins or until chicken pieces and vegies are golden and cooked through. Remove from oven and serve drizzled with cooking juices and crusty bread. Browning the chicken and potatoes on the stove first not only gives you colour and more flavour, but vastly reduces the cooking time of the dish. It only takes a few minutes to joint the chook, but you could buy chicken pieces if you prefer.

11.01.2022 These 10 foods pack a nutritious punch with vitamins and minerals, which can help kick your weight loss. Blueberries Loaded with anti-oxidants, phyto flavonoids and vitamin C, berries may help lower your risk of heart disease, cancer and act as an anti-inflammatory. Studies have also shown that blueberries may help with short-term memory loss associated with brain-ageing. The darker the colour, the more anti-oxidants. Best of all, you can enjoy berries all year round as froze...Continue reading

10.01.2022 Curried Lamb with potato Ingredients 2 tablespoons oil 2 onions, cut into wedges... 13 cup madras curry powder 1kg lamb leg half for roasting, boned and cut into 3cm cubes 500g small chat potatoes, halved 2 green apples, peeled, cut into eighths 400g can whole peeled tomatoes 1 cup vegetable stock 1 cup frozen peas 2 red apples, cut into thin wedges Juice of 1 lemon 14 cup desiccated coconut Pappadums, to serve method 1. Heat half the oil in a large saucepan. Cook onion for 3 minutes until soft. Add the curry powder; stir for 30 seconds. Add half the meat; cook until lightly browned. Remove and set aside. Repeat with remaining oil and meat. 2. Add potato and green apple to pan, cook for 5 minutes, stirring often. Stir in tomatoes and stock; return meat mixture. Cover and simmer for 1 hour until meat is tender. Add peas; cook 5 minutes more. 3. Dip red apples into lemon juice; roll in the coconut. Serve curry with rice and pappadums.

10.01.2022 7 Day meal plan, build muscle, maintain muscle tone Breakfast Monday: 1 cup of high-protein cereal topped with 125ml skim milk & chopped banana, 1 slice of fruit toast with 1tsp table spread ...Continue reading

09.01.2022 Seafood Pie 1 tablespoon butter 2 tablespoons plain flour 400ml milk ... 2 spring onions 200g white fish (deboned and skinless) 200g peeled raw prawns 2 raw prawns tail on. 1/2 teaspoon mustard powder 1/2 teaspoon dill Filo pastry Butter for brushing 1/2 lemon Preheat oven to 200C. Melt butter in a saucepan on medium heat and add flour, stirring until combined. Gradually add milk and stir until thickened. Add spring onions, prawns and fish, mustard powder and dill and cook for about 4 minutes until fish is partly cooked. Season with salt and pepper. Divide mixture between individual serving bowls. Take a sheet of filo pastry and gently scrunch up not too rough or it will crumble and crack. Place on top of seafood mixture and gently brush with melted butter. Pop a prawn on top and bake for 15 minutes

05.01.2022 Chicken Curry Green Ingredients 1 tablespoon peanut oil cup (75g) green curry paste 3 long green chillies, chopped finely... 1kg chicken thigh fillets, cut into 3cm pieces 2 x 400ml cans coconut milk 2 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon grated palm sugar 150g pea eggplants 1 large zucchini (150g), sliced thinly 1/3 cup loosely packed fresh thai basil leaves cup loosely packed fresh coriander leaves 2 green onions, chopped coarsely Preparation method Heat oil in large saucepan; cook paste and about two-thirds of the chilli, stirring, about 2 minutes or until fragrant. Add chicken; cook, stirring, until browned. Add coconut milk, sauce, juice, sugar and eggplants; simmer, uncovered, about 10 minutes or until eggplants are just tender. Add zucchini, basil and coriander; simmer, uncovered, until zucchini is just tender. Serve curry sprinkled with remaining chilli and green onion.

05.01.2022 Easy Vegetarian Struddel Light olive oil cooking spray 1 onion, chopped 1 clove garlic, crushed... 2 tablespoons tomato paste 2 cups frozen stir-fry vegetables, thawed 420g can cannellini beans, rinsed, well drained 6 sheets fillo pastry 12 teaspoon dried mixed herbs Preparation method 1. Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Preheat a non-stick frying pan over moderate heat; lightly spray with oil. 2. Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetables and beans; cook for 3 minutes. Remove from heat; season to taste with salt and black pepper. 3. Lightly spray each fillo sheet with oil; arrange in a stack on tray. Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling. 4. Centre strudel on tray, seam side down. Carefully slash top in 3 or 4 places, not quite through. Lightly spray with oil; sprinkle with herbs. Bake for 30 minutes until golden. Cool slightly; cut diagonally into slices.

04.01.2022 Beef and Mushroom stirfry vegetable oil, 2 tablespoons stir-fry beef strips, 500g red onion, 1, sliced... garlic cloves, 2, crushed ginger, 2cm, finely grated mixed Asian mushrooms, 250g baby corn, 115g, quartered sugar snap peas, 150g, trimmed soy sauce, cup oyster sauce, 2 tablespoons caster sugar, 2 tablespoons Preparation method 1. Heat half oil in a wok on high. Stir-fry beef in two batches, 1-2 minutes each. Transfer to a bowl. 2. Heat remaining oil in wok on medium. Stir-fry onion, garlic and ginger 2-3 minutes until golden. Add mushrooms and corn, stir-fry 1-2 minutes until corn is almost tender. 3. Return beef to wok with peas, sauces and sugar. Bring to boil and stir-fry 1-2 minutes, to heat through. Serve with rice or noodles if liked Chef Tip: Try a variety of mushrooms to add flavour dimension to the dish.

03.01.2022 Pork cutlets with Cucumber salad Ingredients 8 pork cutlets 2 tbsp extra-virgin olive oil... 1 tbsp pink peppercorns lightly crushed, plus 1 tbsp xtra cup (125ml) white wine cup (125ml) stock, preferably veal or chicken Cucumber salad 3 lebanese cucumbers, cut into chunks 1 baby fennel, thinly sliced 2 tsp red wine vinegar 2 tbsp extra-virgin olive oil Good handful flat-leaf parsley Preparation method 1 Place cutlets on a plate and drizzle with oil. Turn over to coat. Season, then scatter with pink peppercorns on both sides and press in well. Stand at room temperature for 20mins. Meanwhile, make cucumber salad. 2 To make salad, combine cucumbers and fennel in a colander and season with salt. Toss well and stand 20mins. Remove to a bowl, add vinegar and oil and toss again. Check seasoning and toss in parsley leaves. 3 Heat a frypan over moderately high heat. Sauté pork 3-4mins each side, or until cutlets are golden. Remove to a plate and cover loosely with foil. 4 Add wine to pan and reduce by half over high heat, stirring constantly. Stir in stock and extra peppercorns and cook until sauce has thickened slightly, about 2-3mins, stirring constantly. Serve pork on heated plates, with sauce poured over.

01.01.2022 Easy Bacon, Potato and Leek Soup 25g butter 1 large leek (white part only), thinly sliced 1kg potatoes, peeled, cut in 2cm dice... 1 clove garlic, crushed 3 cups chicken stock (can use Veg stock) 2 cups milk 150g loose bacon pieces 1 cup thickened cream 14 cup chopped chives Preparation method 1. Melt butter in a large saucepan over moderate heat. Cook leek, potatoes and garlic for 5 minutes, stirring, until leek is soft. Add stock and milk. Bring to the boil; reduce heat and cover. Simmer 20 minutes or until potatoes are tender. Cool 10 minutes. Blend in batches until smooth. 2. Meanwhile, heat an oiled medium frying pan over high heat; cook bacon, stirring, until crisp. Add bacon to soup with cream. Stir over moderate heat until hot. Remove 2 cups of the soup and reserve. Stir chives into the remaining soup; season to taste and serve.