Recipes
Pesto Pasta with Autumn Greens
A beautiful week night dinner, filled with colour and flavour!
A beautiful week night dinner, filled with colour and flavour!
Recipe by GH Nutrition
Ingredients
1.5 cups basil leaves
1 cup spinach leaves
3 garlic cloves
1⁄2 cup parmesan
1⁄4 cup pine nuts
1⁄2 cup extra virgin olive oil
Salt and pepper to taste
4 serves of spaghetti
1/3 cup extra pine nuts for toasting
Handful green beans
2 bunches broccolini
3 cups baby spinach leaves
150ml cream
Juice of 1⁄2 lemon
Equipment
food Processor
2 x pots
Medium Pan
Recipe
To make the pesto, add the basil, spinach, garlic, pine nuts, parmesan and olive oil into a food processor. Blend until it forms into a smooth paste. Add more olive oil if you prefer a looser style pesto.
Put a large pot of water on boil with a good pinch of salt. Once boiling, add the pasta and cook following the packet instructions or until al dente. Drain once cooked.
In another pot of boiling water, add the green beans and broccolini. Boil for 4-6 minutes for a crunchy but tender texture. Strain once cooked.
Heat the pesto in a medium pan. Once simmering, add the cream and stir until well combined.
Add the spinach, green beans, broccoli and pasta to the pesto sauce. Stir until well combined. Season with salt and pepper to taste and juice of 1⁄2 lemon.
In a small pan, toast the remaining pine nuts until slightly golden.
Serve the pesto pasta, adding the golden pine nuts and drizzle with olive oil on top.
Orecchiette with Sausage and Cavolo Nero
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
Recipe by GH Nutrition
Ingredients
1/4 cup Extra Virgin olive oil
1 brown onion, diced
3 garlic cloves, finely chopped
6 sage leaves, plus extra to serve
Pinch of dried chilli flakes, plus extra to serve
300g pork and fennel sausages, casings removed
400g canned crushed tomatoes
150g cavolo nero (1 bunch), stems removed, washed and roughly chopped
3 cups dried orecchiette
Grated parmesan, to serve
Sea salt and freshly ground black pepper, to serve
Equipment
Large Saucepan
Large Frypan
Small Frypan
Recipe
Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.
In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.
Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes.
Miso Corn and Potato Soup
The flavour of miso is a delicious addition to this simple corn and potato soup.
The flavour of miso is a delicious addition to this simple corn and potato soup. Creamy, hearty, yet packed with plenty of vegetables, this is one soup we recommend adding to your repertoire.
Recipe by GH Nutrition
Ingredients
2 tbsp Extra Virgin olive oil
3 cloves garlic, minced
1 brown onion, diced
2 stalks celery, thinly sliced
2-3 medium potatoes (400g), washed and diced (keep skin on for extra fibre)
4 cups salt reduced vegetable stock
1 tbsp white miso paste
3 corn cobs, kernels removed, reserve 1/2 cup for serving
1 cup milk
Salt and freshly ground black pepper, to taste
Fresh coriander leaves, to serve
1 red chilli, finely sliced, to serve
1 fresh lime, quartered, to serve
Equipment
Large Saucepan
Recipe
Place oil in a large saucepan over medium heat. Add garlic, onion and celery and cook for 4-5 minutes, until softened.
Add potatoes, stock and miso paste and stir to combine. Cook for 20 minutes, or until the potatoes are tender. Pour half the soup into a blender and blitz until a creamy consistency. Pour back into the pan and stir through. Stir in corn and milk and cook for 10 minutes. Season to taste.
Serve into bowls and garnish with coriander, chilli and a squeeze of lime.
Homemade Sausage Rolls
Sausage rolls are the epitome of a good Aussie get together or celebration.
Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
5 sheets of puff pastry
500 grams beef sausage mince
1 large zucchini, grated
1 large carrot, grated
1 large potato, grated
1 generous tablespoon of finely chopped flat leaf parsley
Salt and pepper, to taste
½ teaspoon dried chilli flakes
½ teaspoon smoked paprika
1 tablespoon good quality tomato relish (available from Deli Planet)
1 egg (to brush the pastry)
Equipment
BAKING TRAY
Recipe
Thaw the pastry on your bench in its package.
Heat oven at 180 degrees. Line baking trays with grease proof paper.
Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl.
Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.
Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves.
Place the mixture down the centre of each half (width of about 1 – 1.5 cm).
Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).
Place pieces onto large lined baking trays, ensuring you leave room between pieces.
Beat egg, and using a pastry brush, brush each piece with the egg mixture.
Place in oven and bake for 40 – 45 minutes until golden brown.
Spiced Beef Brisket Tacos
There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away!
There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away! Cook this delicious and tender meat overnight, then all you have to do is grab your choice of salad, soft taco wraps and assemble!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
500 - 600 grams beef brisket
1 tablespoon olive oil
Rub:
1 tablespoon dry chilli flakes
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ celery salt
1 teaspoon cumin
1 teaspoon ground coriander
Salt and pepper to taste
4 cups beef stock
2 tablespoons apple cider vinegar
Equipment
SLOW COOKER
LARGE FRYPAN
Recipe
Rub the dry chilli, cayenne, smoked paprika, celery salt, cumin and coriander over the meat and rest for two hours or overnight.
Turn on slow cooker to high. Add beef stock, apple cider vinegar, salt, and pepper.
Heat large pan over medium heat and add oil. Sear the meat each side until golden and add brisket. Cook for 7 – 8 hours, until the meat is tender and falls apart.
Pull brisket with two forks and serve with soft tacos, your choice of salad and a creamy dressing.
Mediterranean Picnic Cob
This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination
This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination. This Mediterranean version is packed with grilled and roasted vegetables, layers of salami, ham, and soft goat’s cheese sourced from your favourite Deli. This loaf is also a great school box lunch option.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 round cob loaf
6 slices salami (from Deli Planet)
6 slices leg ham (from Deli Planet)
3 large slices roasted capsicums, finely sliced (from Deli Planet)
6 slices roasted eggplant (from Deli Planet)
1 packet goats’ cheese
3 cornichons sliced
1 cup baby spinach leaves
1 cup sundried tomatoes
1 tablespoon spiced saucy jam (see website for recipe or a chutney, available from Deli Planet)
Equipment
WOODEN BOARD
Recipe
Slice the top off the cob loaf. Scoop out the soft bread leaving a thin shell. Spread spiced saucy jam or chutney of your choice over the bread.
Layer the cob with the meats, cheese, spinach, and roasted vegetables. Replace the top of the loaf and press down. Wrap the cob firmly in cling wrap.
Weigh down the cob with a wooden board (needs to be pressed) and refrigerate overnight.
Slice into thick wedges and serve.
Roasted Vegetable Pie with Spiced Saucy Jam
This layered vegetable pie can be made the day before your event and can be eaten hot or cold.
This layered vegetable pie can be made the day before your event and can be eaten hot or cold. Pop it into your picnic basket for a casual outdoor lunch or heat it at home for a family dinner. Slice it into chunky wedges, add a hint of spiced saucy jam and you have a healthy and impressive meal your whole family will love. (GF)
Recipe by Ang Quinlan from GH Nutrition
Ingredients
3 large potatoes, peeled and thinly sliced
1 large carrot, peeled and thinly sliced (lengthways)
1 large sweet potato, peeled and thinly sliced
½ butternut pumpkin, thinly sliced
2 large zucchinis, thinly sliced longways
1 roasted red capsicum (from your Deli)
1 eggplant, thinly sliced
1 cup baby spinach leaves
½ cup grated cheddar cheese
Olive oil, to drizzle
2 eggs
½ cup cream
1 teaspoon dried chilli flakes
Salt and pepper, to taste
2 teaspoons paprika
1 tablespoon chopped parsley
Spiced Saucy jam:
1 tablespoon olive oil
3 bird’s eye chillies, roughly chopped
1 green chilli, roughly chopped
1 red onion, chopped
1 teaspoon grated ginger
1 red capsicum, roughly chopped
3 large tomatoes, roughly chopped
1 lime freshly, squeezed
1 kaffir lime leaf
1 tablespoon salt
Pepper, to taste
¼ cup brown sugar
1 tablespoon caramelised balsamic dressing
¼ teaspoon cayenne pepper
1 cup water
¼ cup white wine vinegar
Equipment
24 cm springform tin
Recipe
Heat oven at 180 °C.
Line a springform tin with two pieces of baking paper.
Place potatoes, carrots, sweet potato, pumpkin, zucchini’s, and eggplant slices on baking trays. Drizzle with olive oil, sprinkle with paprika, and season generously with salt and pepper. Bake in oven for about 20 – 25 minutes until vegetables are soft. Set aside to cool.
Whisk eggs, add cream, chilli flakes, parsley and one teaspoon of paprika, mix thoroughly and set aside.
Layer the vegetables, starting with a layer of potatoes as the base, ensuring the pie looks colourful with each layer. Add spinach leaves at about halfway through the layers. Top with grated cheese.
Press the vegetables firmly down in the springform tin. Pour the cream mixture over the vegetables and bake in the oven for 50 – 60 minutes. It is cooked when a skewer is inserted and is removed cleanly.
Slice into wedges and serve with spiced saucy jam.
Spiced Saucy jam
Heat olive oil in a saucepan over a low heat. Add onion and ginger and cook until translucent.
Add remaining ingredients and cook off for about 50 – 60 minutes until all ingredients have collapsed. Stir occasionally. Remove kaffir lime leaf once cooked.
Pour ingredients into a blender and blend until well combined or leave chunky if desired.
Return saucy jam to the saucepan and reduce liquid for about 15–20 minutes until mixture thickens.
Pour into a sterilised jar and cool. (Will keep refrigerated for approximately three to four weeks).
Turkey Breast Bon Bon with Spicy Plum Sauce
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw.
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw. Either way, your guests will love this twist on turkey.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 x 500 grams turkey breast (skinned and boned)
1 Packet Filo pastry (fresh)
120 grams butter, melted
Poppy seeds or sesame seeds (optional)
Spicy Plum Sauce:
40 grams butter
1 clove crushed garlic (optional)
1 teaspoon grated fresh ginger
4 spring onions, finely chopped
½ cup plum jam
½ cup whole cranberry sauce
1 bird’s eye chilli finely chopped, (remove seeds for less heat)
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
Equipment
Large BAKING TRAY
Small Saucepan
Recipe
Heat oven at 180 °C.
Line a large baking tray (to fit the turkey breast) with baking paper.
Place turkey breast on a flat surface.
Slice the turkey breast in half lengthways.
Cover the first piece of turkey breast with baking paper and gently pound the breast with a meat mallet to an even thickness (about 1 – 2 cm).
Melt the butter in a small saucepan or microwave.
Lay one sheet of filo pastry on a clean flat surface and brush with the melted butter. Place another sheet of Filo Pastry on top and brush with melted butter. Continue this process five times.
Place the flattened turkey breast on one end of the filo pastry and with both hands roll the turkey breast and pastry to form a roll. Fold the ends of the filo to form a bow shape (like a bon-bon).
Place the turkey breast on the baking tray. Brush with remaining melted butter (add poppy or sesame seeds if desired).
Repeat the above process with the second piece of turkey breast.
Bake in pre heated oven for 35 - 45 minutes (until golden brown and cooked through).
Slice into thick pieces and serve with spicy plum sauce.
Spicy Plum Sauce
Melt butter is a saucepan over medium heat, add garlic, ginger, spring onions and bird’s eye chilli. Cook for 1 - 2 minutes until softened.
Add remaining ingredients and cook for a further 15 – 20 minutes mixing thoroughly until combined.
Christmas Kassler with Honey & Wholegrain Mustard
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked.
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked. Served with a delicious honey and wholegrain mustard glaze, the Kassler will become your favourite Christmas traditional meat easily prepared in minutes.
Recipe by GH Nutrition.
Ingredients
500 – 600 grams Kassler
6 tablespoons good quality local honey
5 tablespoons wholegrain mustard
Equipment
Large BAKING TRAY
Recipe
Heat oven at 180 °C.
Combine honey and wholegrain mustard together in a small bowl. Set aside. (Can be served warm or cold).
Score the top of the Kassler fat with a sharp knife into a diamond pattern.
Place the Kassler onto a large baking tray and brush honey and mustard mixture evenly over the surface of the meat.
Place the Kassler in the oven for 20 to 30 minutes until it is warmed through and golden in colour.
Slice thinly and serve with extra honey and mustard mixture.
Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.
Recipe by GH Nutrition.
Ingredients
2kg leg of lamb
1/4 cup extra-virgin olive oil
Large sweet potato, skin on, halved and cut into half-moons
2 carrots, skin on, halved and cut into half-moons
2 tbsp extra-virgin olive oil, to drizzle over vegetables
2 x 400g cans chickpeas, drained, rinsed
70g chermoula spice
Mint & Couscous Salad:
400g couscous
2 tbsp extra-virgin olive oil, for the couscous
400ml boiling water
4 oranges
1/4 cup extra-virgin olive oil, for the salad
2 + 1/2 tbsp caramelised balsamic vinegar
1/2 tsp ground cinnamon
3/4 cup finely chopped dates
1/2 cup slivered almonds, toasted
1/2 bunch fresh mint, leaves picked, to serve
Equipment
Large Roasting Pan
Recipe
Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.
With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.
While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork.
Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.
Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.
Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Recipe by GH Nutrition.
Ingredients
2 tbsp extra-virgin olive oil
1 brown onion, diced
3 garlic cloves, crushed
2 large carrots, skin left on, diced
2 zucchini, diced
2 celery sticks, diced
1 swede, skin left on, diced
1.5 cups dry soup mix, rinsed and drained
8 cups salt-reduced chicken stock
1kg chicken legs
Sea salt and cracked black pepper
Fresh sourdough, to serve
Equipment
Large Saucepan
Recipe
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.
Add carrot, zucchini, celery and swede. Cook for 2 minutes.
Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.
Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.
Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.
Season with sea salt and cracked black pepper.
Serve with warm, fresh sourdough.
Thai Pumpkin and Chickpea Curry
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
Recipe by GH Nutrition.
Ingredients
500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
1/4 cup Thai yellow curry paste
400mL light coconut milk
1 tbsp fish sauce
400g tin chickpeas, drained and rinsed
1 dozen cherry tomatoes, washed
Large handful of baby spinach leaves, rinsed
Fresh coriander leaves, roughly chopped, to garnish
1 long red chilli, thinly sliced, to garnish
Steamed white rice, to serve
Equipment
Oven Tray
Large Frypan
Recipe
Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.
With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.
Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.
Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli.
Roast Tomato & Basil Soup
Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season!
Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season! You won’t want to go back to the canned stuff after you try this homemade recipe.
Recipe by GH Nutrition.
Ingredients
1kg truss tomatoes, cut into quarters
½ bulb garlic, cloves separated, skin on
5 fresh thyme sprigs, keep stalks
2 tbsp extra-virgin olive oil
Pinch of sea salt
Pinch of ground black pepper
1L salt-reduced vegetable stock
1 bunch fresh basil leaves, reserve some for garnish
Fresh sourdough or crusty bread, to serve
Equipment
Oven Tray
Medium Saucepan
Recipe
Pre-heat oven to 200 degrees celsius. Put tomatoes, garlic and thyme in a large oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss and place in the oven for 30 minutes or until tomatoes are soft.
Once cooked, remove from the oven and allow to cool slightly. Remove thyme stalks and garlic skins by squeezing garlic out from the skin.
Transfer the tomatoes, garlic and any juices to a medium saucepan. Add veggie stock. Bring to the boil and let simmer for 20-25 minutes or until tomatoes start to break down. Take off the heat and add basil leaves.
Using a stick blender, blend until smooth. Put the saucepan back on low heat uncovered and simmer gently for 20 minutes until soup slightly thickens.
Serve in bowls and garnish with reserved basil leaves, cracked black pepper and fresh sourdough.
Leftover Roast Veggie Frittata Muffins
This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.
This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.
Recipe by GH Nutrition.
Ingredients
6 free-range eggs
1/2 cup milk
1+1/2 cups leftover roast veggies, diced i.e. sweet potato, pumpkin, capsicum, red onion, zucchini
1 handful of baby spinach, chopped
1/2 cup goat's cheese, crumbled
1/4 cup pepitas
1/4 cup chives, chopped
Sea salt and cracked black pepper, to season
Equipment
12 Cup Muffin Tray
Recipe
Preheat a fan-forced oven to 180 degrees celsius. Line a 12-cup muffin tray with muffin cases.
In a large mixing bowl, beat the eggs and milk. Season with salt and pepper.
At the base of the muffin cases, add a mix of the leftover roast veggies (fill to halfway). Top with the egg mixture and sprinkle over the spinach leaves, goat's cheese, pepitas and chives.
Bake for 25-30 minutes, or until cooked through in the centre.
Once cooked, remove from oven and place on a rack to cool.
I love to serve mine with a small side salad, including spinach leaves, cherry tomatoes, pepitas, goat’s cheese and a drizzle of caramelised balsamic vinegar!
Muffins can keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Mexican Stuffed Sweet Potatoes
Going meat-free never looked or tasted so good.
Going meat-free never looked or tasted so good. Full of colour and flavour, this simple recipe makes for the perfect midweek meal.
Recipe by GH Nutrition.
Ingredients
4 small sweet potatoes, skin left on
Extra-virgin olive oil
1 small red onion, diced
1 capsicum, deseeded, diced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chilli flakes
2 limes, juiced
1 x 420g corn kernels, drained and rinsed
1 avocado, cut into small cubes, to serve
1 cup coriander leaves, to serve
200g Greek yoghurt, to serve
Lime wedges, to serve
Equipment
Baking Dish
Large Frypan
Recipe
Preheat a fan-forced oven to 200 degrees celsius.
Line a large baking dish with baking paper and place on sweet potatoes. Lightly drizzle sweet potatoes with olive oil and season with salt and pepper. Prick sweet potatoes with a fork a few times and place in the oven to cook for 60-minutes, or until the skin is nice and brown and caramelised.
While the sweet potatoes are cooking, add a drizzle of olive oil to a large frying pan over medium-high heat. Add onion and cook for 5 minutes, or until soft. Add the capsicum, beans, garlic, spices, lime juice and corn and cook for 1-2 minutes, or until all is mixed together.
Once the sweet potatoes are cooked, remove from oven and allow to cool. Cut half-way through the sweet potatoes, leaving them enclosed at the bottom and stuff with the bean mixture.
Top the stuffed sweet potatoes with avocado, coriander and yoghurt and serve with lime wedges.
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 carrots, grated, keep the skin on for added fibre
1 knob of ginger, grated
1⁄4 cup extra-virgin olive oil
1 cup breadcrumbs
1⁄4 cup milk
1 egg
500g lean beef mince
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
1 tbsp chilli paste
2 spring onions, white part only, finely chopped
4 wholegrain or sourdough burger buns, halved
Whole-egg mayonnaise, to spread on buns
2 cups spinach leaves
Sea salt and cracked black pepper, to season
Equipment
Baking Tray
Large Frypan
Recipe
Preheat oven to 180 degrees Celsius. Place the shredded carrot and ginger in a bowl, add half the olive oil and stir to combine. Season with sea salt and cracked black pepper. On a baking tray, lined with baking paper scatter the carrot mixture flat on the tray. Cook for 20, or until crispy.
While the carrot mixture is cooking, place the breadcrumbs, milk and egg in a large bowl to combine. Add the mince, herbs, chilli paste and spring onion. Mix well and divide mixture into four patties.
Heat the remaining oil in a large non-stick frypan over medium heat. Cook the patties for 5 minutes, each side, or until cooked through.
Spread the base of the bun with mayonnaise and top with the spinach leaves, patties and crispy carrot mixture. Top with the remaining bun halves and enjoy!
Christmas Spiced Marmalade Glazed Ham
Serve this ham warm or cold for a delicious and special Christmas lunch.
Serve this ham warm or cold for a delicious and special Christmas lunch.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup orange marmalade
1/3 cup maple syrup
1 orange, juiced
1 star anise
1 tsp ground cinnamon
6kg ham leg, skin removed
Whole cloves, for studding
Equipment
SMALL saucepan
Large Baking Dish
Recipe
Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.
While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.
Healthy Thai-Style Fried Rice
This healthy Thai-Style Fried Rice recipe comes bursting with the tastes and flavours of Thai cuisine and is ready in just 30 minutes!
This healthy Thai-Style Fried Rice recipe comes bursting with the tastes and flavours of Thai cuisine and is ready in just 30 minutes! This version is topped with a fried egg and cooked with fresh lime leaves, chilli sauce and shredded coconut for a fun and delicious alternative to the classic Thai Fried Rice.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
3 cups water
1 + 1/2 cups basmati rice
2 cubes vegetable stock
Extra-virgin olive oil
1/2 cup shredded coconut
2 carrots, skin left on, finely chopped
2 red capsicum, finely chopped
2 bunches of mixed Asian greens i.e. choy sum, bok choy, washed and roughly chopped
4 cloves garlic, grated
2 knobs ginger, grated
4 kaffir lime leaves, remove the centre vein and finely chop
1 bunch coriander leaves, finely chop
1 bunch spring onion, finely chop
1 long red chilli, finely chopped
2 lemons, cut into wedges
1/3 cup chilli sauce
1/3 cup soy sauce
4 free-range eggs
Crispy shallots, to serve
Roasted peanuts, to serve
Equipment
Medium saucepan
Large Frypan
Recipe
In a medium saucepan, bring the water and rice to the boil over high heat. Crumble in the vegetable stock. Reduce the heat to medium and let simmer, uncovered, stirring occasionally for 10 minutes. Drain any excess water and set aside.
While the rice is cooking, heat a large frypan over medium-high heat. Add the coconut and cook, until golden, for 5 minutes. Transfer to a small bowl. Return the pan back to the heat and drizzle with olive oil. Add the carrot and capsicum and stir-fry for 5 minutes, or until tender. Add the Asian greens, garlic, ginger and lime leaves and stir-fry for 2 minutes, or until fragrant.
Add the sweet chilli sauce and soy sauce to the veggies and stir to coat. Add the cooked rice and stir for 2 minutes. Remove the pan from the heat and stir in the coconut, spring onion, 1/2 the coriander and a generous squeeze of lemon juice.
In a large fry-pan, heat a drizzle of olive oil over medium-high heat. When hot, crack the eggs on top. Cook until the egg whites are cooked and the yolks are just firm.
To serve the fried rice, divide the rice mixture between four bowls and top each with a fried egg. Garnish with crispy shallots, roasted peanuts, shredded coconut, chilli, the remaining coriander and remaining lemon wedges.
Lemon & Mustard Milk-Braised Chicken
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece.
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece. If you desire, add cut up veggies such as red onion, carrot and potato to the dish and let them cook slowly in the juices.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
Extra-virgin olive oil
1 x 1.5kg whole chicken, tied at the legs
1 / 2 cup Dijon mustard
2 tsp mustard powder
2 cups milk
1 + 1 ⁄ 2 cups salt-reduced chicken stock
2 tsp fennel seeds
2 lemon’s worth of zest
8 sprigs fresh oregano
Sea salt and cracked black pepper, to season
Equipment
LARGE heavy-based ovenproof saucepan
Recipe
30 minutes before cooking, bring chicken out to room temperature. Marinate with olive oil, sea salt and cracked black pepper. Tie legs together with string. Preheat oven to 200 degrees Celsius.
Heat a generous drizzle of olive oil in a large heavy-based ovenproof saucepan. Add saucepan to high heat and place chicken in, cooking and turning for 10 minutes or until golden.
While the chicken is cooking, combine the mustard, mustard powder, milk and stock in a large jug and whisk to combine. Add the mixture to the pan and sprinkle over the fennel seeds, lemon zest and oregano leaves.
Place the saucepan in the oven and cook, with the lid on, for 1 hour and 30 minutes or until chicken is tender and cooked through. The lid can be kept on or off, but we prefer on for extra moist chicken.
Note, oven tray was only used for the photograph. Use a large heavy-based ovenproof saucepan to cook the chicken.
Roast Beetroot Tart
This delicious roast beetroot tart with rainbow chard and feta is perfect for a light spring lunch paired with a fresh pear and rocket salad, and perhaps a glass of chilled sauvignon blanc!
This delicious roast beetroot tart with rainbow chard and feta is perfect for a light spring lunch paired with a fresh pear and rocket salad, and perhaps a glass of chilled sauvignon blanc! You could roast and slice the beetroot ahead of time, then store it in the fridge until you want to assemble and bake the tarts.
Nutrition tip: Beetroots are of exceptional nutritional value; especially the leafy greens on the end, which are rich in calcium, iron and vitamins A and C. The beets themselves are a rich source of folic acid, fibre, manganese and potassium. Cook the leafy greens on the end the same way as you would with spinach.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 x bunches (600g) of mixed heirloom beetroots, trimmed
1/4 cup apple cider vinegar
1 tbsp maple syrup
150g rainbow chard (silverbeet), shredded
200g feta, crumbled, plus extra to serve
1/4 cup walnuts, finely chopped, plus extra to serve
1 egg
1/4 cup fresh dill, chopped
2 pastry sheets, thawed and made into a large square (cut the second sheet into columns and place around the edges of the first sheet to make larger)
Sea salt and cracked black pepper, to season
Equipment
LARGE OVEN TRAY
Recipe
Pre-heat oven to 200 degrees celsius. Place the beetroots on a large sheet of aluminium foil. Mix the vinegar and maple syrup and season with salt and pepper. Drizzle over beetroot and wrap to enclose.
Place on a large oven tray and cook for 40-45 minutes, until tender. Once cooled, slice the beetroots into thin layers.
While the beetroots are cooking, prepare the pastry and place on a large oven tray.
Combine the rainbow chard and feta in a medium bowl and mix to combine.
Leaving a 5cm border. arrange the rainbow chard and feta over the pastry. Top with the beetroot and walnuts and gently fold over the pastry edges, pressing lightly to seal.
Crack the egg in a small bowl and whisk. Using a cooking brush, gently brush the egg mixture over the pastry so it creates a golden colour.
Place tart in the oven and cook for 30 minutes, or until the pastry is cooked.
Sprinkle over fresh dill, feta and walnuts and serve.