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The Cordony Kitchen

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25.01.2022 Pop the kettle on and dinner will be done in no time..... . Poached salmon with finger lime, rocket, grapefruit and balsamic glaze. What you will need:... 2 x 120g (approx) fresh portions of salmon 1 x ceramic ovenproof dish. Just large enough to fit both portions 1 lemon sliced into rounds salt and pepper Foil and teatowel to cover. To serve: Finger limes on top with aioli or mayo. Salad: Rocket and grapefruit with fig balsamic glaze, olive oil, salt, and pepper. HOW TO: 1. Take salmon portions out of the fridge 15 minutes before poaching. 2. If using a ceramic dish, pop it into the microwave for 2 minutes to warm up. This is so it doesn't bring down the temperature of the boiling water. 3. Place salmon portions into the baking tray with slices of lemon, salt, and pepper. 4. Pour boiling water so it covers the salmon. 5. Place the foil and a thick tea towel over the top to retain heat and slowly poach salmon. 6. Leave for 10 minutes for rare/medium cooked salmon. Serve with extra virgin olive oil, salt and pepper and finger limes which are now in season. Serve with a leafy rocket and grapefruit salad with balsamic/ fig glaze, olive oil and season.

24.01.2022 What an absolute dream to be in this months @houseandgarden OUT NOW . . Incredibly grateful to work on this dream project with my amazingly talented brother @stevecordony . To have my family featured is mind blowing and makes my heart so full. Thank you to the gorgeous @ms.tanyabuchanan for making it a reality and all the team that worked so hard to make this come together so beautifully. @ksoljointeriors and @olgalewisstyling .... All my recipes for a Christmas feast are inside including our family glazed ham recipe. You don’t want to miss it . . You’ll find me waiting for the newsagency to open this morning . Wearing the perfect festive dress by Diana von frustenburg @theoutnet @mcm_pr See more

23.01.2022 My 2020 Christmas menu starts off with a gin and elderflower spritzer accompanied with a little caramelised onion tarte tatin..... . All recipes featured in this months @houseandgarden out now

23.01.2022 Dressing up my avocado for lunch! Full of goodness and great for a snack, brekky or lunch. I will have an omelette on the side because one avocado for lunch probably won’t keep me going for long . . Avocado Extra virgin olive oil... Coconut cider vinegar or apple cider vinegar @niulife Sesame seeds Pepita's Sunflower seeds Basil seeds Sumac See more

21.01.2022 Do you love raw zucchini? . . My raw zucchini salad was on the menu for a lady's lunch I catered for on Friday. It has all the feels of spring with podded peas, zesty lemon, and fresh herbs. Such a healthy and tasty salad you will definitely want on your table for summer.... The recipe below is my original raw zucchini salad. RECIPE - serves 2-3 people 2 medium zucchini’s - sliced with a mandolin in ribbons (watch those fingers) 2 garlic cloves 4 - 5 tablespoon extra virgin olive oil Salt and pepper 2 pinches of sumac 1/2 lemon juiced 1 handful of roughly chopped parsley/basil/mint METHOD: 1. In a large serving bowl, grate the garlic cloves with a Microplane. Add in oil, salt and pepper, sumac, lemon juice. 2. Add and coat all the zucchini ribbons with dressing, add herbs, and mix. Serve in the same bowl. Enjoy x

20.01.2022 A constant staple in our pantry is Manuka honey. We have half a teaspoon (always a plastic spoon as the metal can damage the manuka honey healing properties) each night when feeling run down or if we have a tickle in our throat. The only mouthful of sweetness allowed before bed for the kiddos. I've always called it liquid gold for it's healing properties and then I found @antipodesskincare , which describe their all-natural manuka skin care range as ‘liquid gold’ so I just had to try. . I have been using it for 6 weeks now and absolutely in love with all the natural ingredients. #scientificgreenbeauty

20.01.2022 Testing out some new morsels for my spring/summer catering menu. . BBQ Prosciutto and manchego wrapped asparagus with coconut and chilli mayonnaise. . Would you want to dig in and grab one? ... . I certainly did, ate all 6 for lunch and I can confirm they are delish See more

18.01.2022 All the Hawaiian feels with this plate of goodness this morning . . Papaya Coconut yoghurt... Granola Peanut butter Strawberries Raspberries Almonds White chia seeds Pepita’s Lime See more

17.01.2022 Paying homage to Nonna’s sugo with a slow cook on a Sunday afternoon. . . It fills the house with smells that evoke memories of our childhood and will ingrain the same memories of Sunday’s at home for our children. .... . I had beef cheeks to use up so I replaced these instead of osso bucco and pork belly and I will always make a large batch. And a parmesan rind that I save for extra flavour. So, below is Nonna’s traditional sugo that should definitely be saved for a Sunday cook up at home . . RECIPE: Nonna Franka’s Sugo - serves 8 people Prep time - 20 minutes Cook time - 2 hours 10 minutes INGREDIENTS: 4 osso bucco 2 pork belly steaks (3cm thick) 1 onion 3 garlic cloves -whole 1 teaspoon tomato paste Salt and pepper 1 carrot - peeled, left whole 1/2 cup red wine 1 teaspoon of mild pepper paste 2 x 400g whole peeled tomatoes 1 x 700ml passta Mutti 1.4 litre of filtered water 1 teaspoon sugar 2 parsley stalks or two basil stalks (with leaves) METHOD: 1. In a large saucepan add a little olive oil, season and brown all the meat. Set aside. 2. In the same saucepan, on low, saute onion with 1 tablespoon of olive oil for 8 minutes. Add garlic, tomato paste, salt and pepper, carrot, mild pepper paste and cook for 5 minutes. 3. Add red wine and cook off for 1 minute. Add tomatoes, passata, water, sugar, good lunch of salt and parsley. 4. Add meat and juices to the red sauce, stir and put lid on a jar. Simmer for 2 hours, stir a few times over the 2 hours. 5. The sauce will be ready when you see a film of oil on top. Check seasoning add 50g of butter. Serve with pasta, top with chilli flakes and parmesan. . Leftover sugo can be used in a lasagna or frozen for another meal.

11.01.2022 Getting ready for park plays and these are definitely a big hit with the kids! A simple and healthy little snack to keep their tummies happy . Homemade toasted turmeric muesli Coconut yoghurt from @aldiaustralia Blueberries - any fruit to put on top ... Enjoy the day everyone

10.01.2022 Long weekend catering . . Brioche rolls / lettuce wraps filled with poached chicken, celery, sunflower seeds, rocket and homemade mayo. .... Enjoy the sunshine everyone #sydneyweekend See more

08.01.2022 Early morning deliveries. These are garlic flowers . #catering

05.01.2022 So many lemons so homemade lemonade with rosemary infusion it is!! . . This is my ‘go to’ lemonade recipe I make over the warmer months. This naturally fermented lemonade soda is loaded with probiotics that give it its characteristic fizz and foam.... . . RECIPE: Naturally fermented, probiotic, honey lemonade soda. INGREDIENTS: 6 cups water 1 cup honey 1 cup lemon juice cup fresh whey made by straining yogurt or kefir 2 drops of essential rosemary or basil oil @doterraaunz INSTRUCTIONS: Warm the water in a saucepan over low heat keeping it just warm enough to dissolve the honey - about 100 F. Whisk in the honey continuously until fully dissolved in the water. Turn off the heat, and remove the pot from the stove. Whisk the lemon juice, oil and whey into the honey water until fully incorporated. And pour the lemonade through a narrow funnel into three flip-top bottles. Seal the bottles, and allow the lemonade to sit at room temperature to ferment at least four and up to seven days. You can open a bottle to check for fizziness and flavor, keeping in mind that the warmer your kitchen and the more time you allow, the sourer and more fizzy your soda will be. Recipe via @nourishedkitchen

03.01.2022 Aren’t leftovers the best?! Always a hassle free night in the kitchen and when there’s Nonna’s sugo leftover over WOW!! Now that’s a great dinner. For our pasta dinner’s that occur once or twice a week we use corn, brown and quinoa gluten free pasta from @garofalopasta and we love it. Your next Sunday slow cook session is here!!

01.01.2022 Do you get to this time of the year and start thinking about what gifts you can give? To teachers, coaches, grandparents, colleagues, the list goes on. I normally think of what goodies I can bake of course, with a little something special to go with them. This year I have decided on this beautiful duo. Spiced gingerbread with a beautifully crafted @circahome gingerbread cookies candle. The scent of the festive season is magic and what better way to say thank you and happy ho...lidays . . #circahome #christmas2020 See more

01.01.2022 The most versatile and utilised ingredient in my pantry!! What is the one ingredient you use all the time, the one ingredient you can’t live without?? I don’t know if I could pick one ingredient but the one that comes to mind first is honey! Because I don’t use refined sugar in my cooking, honey is definitely the one ingredient I use to sweeten my healthy treats, milkshakes and balance bitter, salty and sour dishes. I always use raw honey and normally buy a 3kg bucket from the fruit and vegetable markets at Flemington (I never like to run out of honey!)