Recipes
INDIAN SPICED LAMB KOFTA WITH SPRING HERB YOGHURT SAUCE
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish - light, zesty, and full of character.
Recipe
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish, light, zesty, and full of character. For effortless entertaining, shape the mixture into bite-sized meatballs, cook slightly less, and serve warm with the sauce on the side for dipping.
Makes approx 8 - 10.
In a large bowl, add the lamb, spices, pepper and salt. Mix with hands (wear food safe gloves protects hands) kneading the meat and spices to combine thoroughly together.
Place the onion, garlic, ginger, chilli and coriander in the bowl of a food processor. Blend until finely chopped and paste like. Tip into the lamb mixture scraping down the processor bowl with a spatula. Mix again with hands into the spiced meat to combine well.
Have ready a bowl of water. Divide lamb mix into 10 pieces or weigh out 55g for each piece. Roll the lamb pieces into oval torpedo shapes, dipping hand into the water occasionally to prevent sticking when shaping. Transfer into large container placing side by side. Cover and refrigerate for at least 2 hours to allow flavours to develop and the meat firm. These can be made a day ahead.
Make the sauce 2 hours ahead, or alternatively up to a day ahead to allow for flavours to develop well. Place the herbs, chilli, salt and yoghurt in a small bowl of a food processor. Blend until herbs are finely chopped and the mixture turns a pale green. Transfer to a sealed container and refrigerate until required.
When ready to cook, preheat the oven to 200°C (180°C fan-forced). Remove the lamb koftas from fridge 20 minutes before cooking. Have ready a baking tray.
Heat oil in a large heavy based frying pan over a medium heat. Cook meat in two batches. Add half the kofta in a single layer and cook for about 6 minutes, browning well on all sides, shaking pan to rotate the meat. Avoid using tongs as the meat can break up. Transfer to the baking tray. Repeat frying with remaining oil and raw kofta, then add to the tray. Place in the oven and bake for 4-5 minutes until just cooked through. Test if cooked through by breaking one open. There should be no pink meat inside.
To serve spread half the sauce over a platter, then arrange the kofta over the top. Scatter over the extra coriander leaves and a dusting of garam masala, to garnish.
Serve hot. Spoon remaining sauce in a bowl, to pass around.
Ingredients
500g quality lamb mince
2 teaspoons garam masala, plus extra to dust
2 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ teaspoon sea salt flakes
1 small onion, roughly chopped
2 garlic cloves, chopped
5cm piece of ginger, peeled and roughly chopped
1 green chilli, deseeded, chopped
1 cup coriander leaves and chopped soft stems
Herb yoghurt sauce:
1 cup coriander leaves and soft stems
1 cup mint leaves, or flat leaf parsley
½ green chilli, deseeded, chopped
Pinch sea salt flakes
1 cup Greek natural yoghurt
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SPRING LEAFY GREENS AND RICOTTA BAKED SLICE
Delicious eaten warm or at room temperature. This slice is perfect for a light meal, a lunch box option, or as part of a picnic spread to share. It’s great way to have your leafy green fix too.
Recipe
Delicious eaten warm or at room temperature. This slice is perfect for a light meal, a lunch box option, or as part of a picnic spread to share. It’s great way to have your leafy green fix too.
Makes a 20cm X 20cm square slice.
Preheat oven to 180ºC (160ºC fan-forced). For all greens, roughly tear or chop the leaves. To prepare the stems; if using spinach or rapini, finely slice the soft stems. If using kale, remove the tough stems and discard. if using silverbeet, cut the stems finely.
Have ready a 20cm square cake tin or a 20cm round springform tin. Lightly brush the tin with a film of olive oil, then line the base and sides with baking paper. Scatter the breadcrumbs evenly over the base of the lined tin. Alternatively, for a gluten free option, omit the breadcrumbs, and scatter the base with some extra parmesan.
To prepare the filling, heat the oil in a large frying pan over medium heat. Add the leek, garlic and if using, the silverbeet stems. Cook for 8-10 minutes until softened, reducing heat if catching on the base of pan. Add the leaves and any soft stems, stirring with tongs occasionally, moving the leaves on the base to the top until all leaves are wilted. Transfer into a colander over a bowl. Set aside to drain and cool.
Meanwhile, whisk the eggs in a large bowl until lightly beaten. Season with the salt and a grind or two of pepper. Stir in the ricotta, parmesan and paprika to mix well until creamy and combined. Transfer a quarter of the mixture to a small bowl and set aside.
Squeeze the cooled wilted leaf-onion mixture to remove excess liquid. There’ll be about a cup of liquid in the base of the bowl to discard. Gently stir the leaf mixture and herbs into the egg-ricotta mix to combine well. Pour the mixture into the prepared tin and spread out evenly. Take spoonfuls of the reserved egg-ricotta mix and dollop over the top in a random pattern, as you wish.
Bake for 40 minutes, or until the slice is golden and just firm to touch. Serve warm or at room temperature. If wanting to eat at room temperature, cool completely in the tin.
Cut into desired portion size. It’s delicious served with a spicy relish or chutney.
Store in a sealed container in the fridge for up to 4 days.
Ingredients
500g (about 2 bunches) leafy greens, such as Tuscan kale, silverbeet, rapini, or English spinach (choose a combination or the same leaves)
¼ cup olive oil, plus extra for greasing tin
30 (¼ cup) fresh sour dough breadcrumbs, blitzed finely in a food processor
1 leek, white part, finely chopped
2 garlic, finely chopped
4 eggs
1 teaspoon sea salt
black pepper
400g fresh ricotta, drained
½ cup finely grated parmesan, lightly packed
1 teaspoon smoked paprika
1/2 bunch dill leaves and soft stems chopped (or mint leaves)
½ bunch parsley, leaves and soft stems chopped
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FRESH PINEAPPLE AND BANANA HUMMINGBIRD CAKE WITH SWEET LABNE
A moist cake flavoured with the tropics of coconut and fresh banana and pineapple. It’s simple to make, an easy mixing of the wet ingredients into dry.
Recipe
A moist cake flavoured with the tropics of coconut and fresh banana and pineapple. It’s simple to make, an easy mixing of the wet ingredients into dry. The only thing to plan is draining the yoghurt the day before to create the beautiful sweet labne. This adds a layer of freshness and tangy-ness instead of the usual super sweet cream cheese icing. Layer the cakes for an impressive presentation or serve as a single cake to enjoy during your coffee breaks or lunch box fillers and freeze the other.
Makes two 20cm round cakes (serves 8)
Start making the sweet labne the day before. Line a sieve with muslin or a clean ‘chux’ cloth and sit comfortably over a deep bowl. Tip the yoghurt into the lined sieve and fold any overhanging cloth across the top of yoghurt. Transfer to the fridge and allow yoghurt to drain for 24 hours.
Pre-heat the oven to 180°C (fan-forced 160°C). Grease two 20cm round cake tins and line the base with baking paper.Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Cut away the peel from the pineapple, remove the core and cut flesh into chunks. Place the pineapple flesh in a food processor and pulse until finely chopped (crushed), but do not puree. Measure 250g (1 cup) of the crushed pineapple including juice and set aside. Enjoy eating any remaining pineapple. Return the food processor bowl to the machine.
Sift the flour baking powder, spice and salt into a large bowl. Stir in the nuts and coconut. Set aside.
Place the oil, sugar, eggs and vanilla in the bowl of food processor and blend until well combined and creamy in texture, about 2 minutes.
Pour the egg mixture, banana and pineapple into the dry ingredients and mix thoroughly with a spatula to combine. Divide the batter evenly between the two prepared cake tins. Bake for 35 minutes or until cooked when a skewer comes out clean when tested. Remove from the oven, set aside for 20 minutes before turning out onto a wire rack to cool completely.
When ready to decorate, remove the drained yoghurt from the fridge. Tip the yoghurt into a bowl , sprinkle over the brown sugar and stir with a spatula to combine well, the sugar will dissolve while stirring. Discard the drained liquid and the cloth can be cleaned and dried for use again. Place one of the cake bases down on a serving platter. Spread about ¾ cup of the sweet labne evenly across the top, then sit the other cake on top. Spread the remaining labne over the top in a decorative pattern. Scatter over pineapple crisps or toasted coconut flakes, to decorate the top.
To store: The un-iced cake can be frozen for up to 3 months. The cake will keep for up to 4 days in a sealed container in the fridge. It is best served at room temperature. Note that the pineapple crips or coconut decor will soften while stored in the fridge..
Ingredients
½ ripe medium pineapple (about 500g)
250g (1 2/3 cups) plain flour
3 teaspoons baking powder
1 teaspoon ground mixed spice
pinch sea salt
½ cup walnuts (or pecans, or macadamia nuts), roughly chopped
25g (1/3 cup) shredded coconut
185ml (3/4 cup) light olive oil (or sunflower oil, or rice bran oil), plus extra for greasing
220g (1 cup) raw caster sugar
2 eggs (size 70g)
1 teaspoon vanilla extract
2 ripe bananas (about 200g peeled), mashed
Sweet labne:
750g Greek natural yoghurt (full fat)
(75g) 1/3 cup brown sugar
Dehydrated pineapple chips (or ¼ cup toasted flaked coconut), for garnish
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TRAY BAKED SPICED CHICKEN WITH QUINCE AND RICE
One pot cooking is all about maximum flavour, oven to table eating and the bonus, minimal cleaning up.
Recipe
One pot cooking is all about maximum flavour, oven-to-table eating and the bonus, minimal cleaning up. Here, the spice-infused rice has a light crust on top and is fluffy underneath. It acts as a bed for the chicken and quince, keeping the flesh moist while baking.
Pat the chicken dry with paper towel, then season with salt and grinding of pepper. Heat the olive oil in a large heavy based frying pan or deep sided baking dish (20cm x 30cm) over a medium-high heat.
Add the chicken skin side down, cook until dark golden brown, about 6-7 minutes. Flip over and cook other side for 5 minutes. Transfer the chicken to a plate. Spoon out half of the rendered fat (discard or save for other cooking uses).
Return the pan to the heat, add the onion and garlic and cook for 5 minutes, stirring occasionally until onions are soft and lightly golden. Stir in the rice and spread out evenly. Scatter over the lemon peel, cardamom seeds, ground cumin, cinnamon quill and a teaspoon of salt.
Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Carefully transfer to the oven and bake for 30 minutes. Remove from the oven and take off the foil (be careful of the escaping steam). Return to the oven for a further 15 minutes to finish cooking. Transfer the hot baking dish to bench and set aside 5 minutes before serving.
Serve scattered with fresh coriander sprigs.
Ingredients
8 chicken thighs with skin and bone in (also called chicken chops)
1 teaspoon sea salt
Black pepper
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 garlic, chopped
300g (1 ½ cups) long grain rice, rinsed and drained
Peel and juice of a lemon
seeds from 3 crushed cardamom pods
1 teaspoon ground cumin
1 cinnamon quill
625ml (2 ½ cups) chicken or vegetable stock, warmed to a simmer
1 quince (about 220g), cut into 6 wedges and cores removed
Handful of coriander sprigs, for garnish
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STOUT BRAISED BEEF AND POTATO POT PIE
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day.
Recipe
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day. Serve with a crunchy fresh salad like the winter green slaw recipe.
Remove the meat from the refrigerator 20 minutes before cooking. Pre-heat the oven to 150°C (130°C fan-forced).
Cut the beef into 4cm chunks. Season with salt and a grind of pepper. Heat the oil in a medium-sized, heavy-based casserole dish over a high heat. Add a third of the beef, cook for about 2 minutes until browned and turn over to cook other side. Transfer to a plate and cook the remaining beef in two more batches. Set plate of meat aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes, stirring occasionally until just softened. Add the carrot and celery and cook for 5 minutes, stirring occasionally, until lightly golden. Return the meat to the pot. Sprinkle over the flour and paprika, stir to combine and cook for a minute. Pour in the Worcestershire sauce, stock and stout, bring to the boil, then remove from the heat. Stir in the tomato paste, orange peel, thyme and bay leaves. Cover the surface with a piece of baking paper then with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until the beef is very tender and breaks up easily with a fork. Discard the thyme sprigs and bay leaves. Season with salt and a grind of pepper.
Meanwhile to make the mash potato, place potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat and cook until tender, about 20 minutes. Drain the potatoes and return to the pan. Add the cream and butter and mash until smooth (for extra creamy mash pass the potatoes through a mouli first).
Season with salt and grinding of pepper, to taste.
Increase the oven temperature to 200°C (180°C fan-forced). When ready to serve, transfer the cooked meat to a deep sided 1.5 litre capacity baking dish (alternatively use the same pot holding the cooked meat). Top with the potato and spread to cover the surface. Bake until golden brown and the sauce is bubbling around the edges, about 15-20 minutes.
NOTE: The braised beef can be made up to 3 days ahead, cooled and stored in an airtight container in the fridge. To serve, reheat covered in a medium saucepan over a medium heat.
Ingredients
1kg beef chuck or oyster blade steak
sea salt
black pepper
2 tablespoon olive oil
1 brown onion, finely chopped
1 medium carrot, cut into 2cm dice
2 celery sticks, tough strings removed, cut into 1cm dice
1 tablespoon plain flour
1 tablespoon Spanish smoked paprika
2 tablespoons Worcestershire sauce
500ml (2 cups) beef stock
330ml stout or other dark beer
2 tablespoons tomato paste
peel from 1 orange, pith removed
6 thyme sprigs
2 bay leaves
1kg potatoes, peeled and chopped into roughly 4cm pieces
300ml thickened cream
50g butter, softened
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CAULIFLOWER AND LEEK SOUP WITH CHEDDAR CHEESE & CROUTONS
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Recipe
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Heat half the oil in a large saucepan over a medium heat. Add the leek and cook for 10 minutes, stirring occasionally, until softened, but not allowing to brown. Add the chopped cauliflower and potato to the saucepan and cook for 5 minutes, stirring occasionally.
Pour the stock and water over the vegetables. Tie the thyme, parsley and bay leaf together in a bundle with kitchen string then add to the pot. Increase the heat to high. Add a teaspoon of salt, stir to combine and bring to the boil. Reduce the heat to a low simmer and cook for 25 minutes or until all the vegetables are very tender.
Meanwhile to make the croutons, pre-heat the oven to 180° (160°C fan-forced). Toss the bread in the remaining oil in a medium bowl. Spread the oiled bread in a single layer over a baking paper lined baking tray. Bake for 20-30 minutes until golden and crisp. Set aside.
To finish the soup, remove the herb bundle and discard. Stir in the sour cream and half the cheese. Using a hand-held blender, or food processor, puree the soup until smooth. Season to taste.
To serve, ladle soup into warmed soup bowls and scatter over the croutons and remaining cheese.
STORAGE: The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Ingredients
80ml (1/3 cup) olive oil
2 leeks, white section, halved lengthways, finely sliced
2 large cauliflower, broken into florets and then coarsely chopped
500g potato, peeled, cut into 2cm chunks (try Sebago or Dutch Cream)
1.25 litres (5 cups) vegetable or chicken stock
½ litre (2 cups) water
6 sprigs of thyme
4 sprigs parsley
1 bay leaf
sea salt, or to taste
4 thick slices sourdough bread, torn into 3cm pieces (a good way to use up stale bread)
200g sour cream
200g (2 cups) aged cheddar, coarsely grated
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ORANGE, ALMOND, POLENTA AND CARDAMOM FLOURLESS CAKE
A moist and textured citrus cake made with olive oil that is dairy and gluten free.
Recipe
A moist and textured citrus cake made with olive oil that is dairy and gluten free. Makes a 22cm round or 20cm square cake tin.
Place one orange in a saucepan, cover with water and bring to the boil over a high heat. Reduce heat to a simmer and cook for 45 minutes, adding extra boiling water if necessary to keep covered. Drain and set aside to cool. Quarter the orange and remove any pips. Using a handheld blender or food processor, blend the fruit, including skin, until it becomes a finely chopped puree.
Preheat the oven to 175ºC (155°C fan-forced). Lightly brush oil around the sides and base of a 22cm spring-form round or 20cm square tin. Line the base with baking paper.
Finely grate the zest of the remaining two orange onto a small plate and set aside. Cut around the oranges to remove the peel and any pith. Slice each orange into thin rounds. Sprinkle the extra sugar evenly over the base of the prepared tin. Arrange the oranges slices to evenly cover the base.
Using an electric mixer, whisk the eggs, vanilla and sugar until pale, thick and doubled in volume. With the motor still running, slowly pour in the olive oil until it’s incorporated. Using a spatula, fold in the orange puree and reserved zest to mix through. Sift all the dry ingredients together over the cake batter and gently fold in to combine well. Pour the batter into the prepared tin. Bake for 45 minutes or until a skewer comes out clean when inserted.
Leave the cake to cool completely in the tin. Carefully invert the cake onto a serving plate and peel away the baking paper.
Cut into wedges and serve with cream or yoghurt.
Ingredients
3 oranges (about 160g each)
3 eggs
1 teaspoon vanilla extract
165g (¾ cup) caster sugar, plus extra 2 tablespoons
160ml extra virgin olive oil, plus extra for brushing
200g (1¾ cups) ground almonds
110g (2/3 cup) polenta
1½ teaspoons baking powder
1 teaspoon ground cardamom
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ORANGE AND LEMON DELICIOUS PUDDING
A delicious, easy-to-prepare, warm self-saucing pudding for winter.
Recipe
A delicious, easy-to-prepare, warm self-saucing pudding for winter. The batter transforms into two layers as it cooks: a light, spongy, fluffy sponge over a citrus-y sauce underneath. For a lime and lemon pudding option, replace the orange zest and juice with lime instead.
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 1.5 litre capacity deep-sided ovenproof dish, or six 1 cup ramekins with the extra butter. Sit the dish or ramekins in a larger deep sided baking tray.
Using an electric mixer beat the butter, sugar and zest until combined and pale. Add the yolks one at a time, mixing well after each addition until creamy. Sift the flour and baking powder over the top, then stir in to combine, followed by the juice to mix together. Whisk in the milk to make a smooth thin batter.
In a separate clean bowl, whisk the egg whites until just stiff. Gently fold the whites into the batter until all incorporated, without big white lumps remaining. Carefully pour the mixture into the prepared dish or ramekins. Then carefully pour enough boiling water into the baking tray to come halfway up the sides of baking dish. This creates a water bath to gently cook the pudding in a humid environment (don’t skip this step).
Carefully transfer the tray to the pre-heated oven. Bake for 45-50 minutes, or 25 minutes for the ramekins, until the top is golden brown and slightly firm when pressed. Carefully remove the baking dish, or ramekins, from the water bath and set aside for five minutes.
Dust with icing sugar and serve hot with a dollop of cream, if desired.
Ingredients
75g unsalted butter, softened, plus extra for greasing
175g (3/4 cup) caster sugar
3 eggs, separated
75g (1/2 cup) plain flour
½ teaspoon baking powder
finely grated zest of a lemon
finely grated zest of an orange
60ml (¼ cup) freshly squeezed lemon juice
60ml (¼ cup) freshly squeezed orange juice
375ml (1½ cups) milk, warmed
icing sugar, for dusting
thick cream, to serve
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WINTER GREEN SLAW
Slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Recipe
The cooler months are a time when we tend to eat heavier foods, slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Using a mandolin or sharp knife, finely cut the cabbage and fennel into 1mm-2mm-wide slices. Cut the apple into 3mm-thickround slices then slice across the rounds into 3mm-wide lengths. Place the apple in a large bowl and toss with a ½ tablespoon of lemon juice to coat pieces well (this will stop it browning). Then add the vegetables, tossing again to mix all together.
To make the dressing, place the lemon zest, olive oil, honey, coriander, mint, reserved fennel fronds and the remaining lemon juice in a small food processor and blend until all the ingredients are finely chopped.
When ready to serve, pour the dressing over the vegetable mixture and gently toss to combine. Season with a little sea salt and scatter with the extra herbs and pomegranate seeds, if using.
Ingredients
1/4 savoy cabbage (or 1/2 sweetheart cabbage), tough outer leaves removed
1 fennel bulb, fronds reserved
1 Granny Smith apple
2 tablespoons lemon juice
finely grated zest of ½ lemon
1/3 cup (80ml) extra virgin olive oil
1½ teapoons honey
½ cup coriander leaves, plus a few extra for garnish
½ cup mint leaves, plus a few extra for garnish
sea salt
¼ cup fresh pomegranate seeds (optional)
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Broccolini and Chilli Spaghetti with Pangrattato
The perfect vegetarian dish for spaghetti lovers.
Recipe
Preheat the oven to 180°C.
Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs then set pangrattato aside.
Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.
Meanwhile, heat the remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through the remaining parsley and half the parmesan.
Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan and serve with lemon wedges and extra chilli if you like it spicy!
Ingredients
4 SLICES SOURDOUGH BREAD
2 TBSP OLIVE OIL
3 GARLIC CLOVES, FINELY CHOPPED
1 CUP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
500G SPAGHETTI
2 BUNCHES BROCCOLINI, TRIMMED, HALVED
1 LONG RED CHILLI, DESEEDED, FINELY CHOPPED
GRATED ZEST OF 2 LEMONS, PLUS WEDGES
1 CUP (80G) GRATED PARMESAN
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Minestrone served with Parmesan Toast
A hearty, delicious Sunday night winter meal.
Recipe
Heat a large saucepan over high heat. Add the oil, onion, garlic, carrot, celery and fennel and cook for 4-5 minutes or until tender. Add the tomato, stock and water, reduce the heat to low, cover with a lid and simmer for 35 minutes. Stir through the beans, salt and pepper and cook for a further 5 minutes or until the beans are tender.
Just before serving, brush the sourdough slices (2 per person) with olive oil. Grate Parmesan cheese to cover each slice generously and sprinkle with salt and pepper. Grill for 2-3 minutes or until grilled to your liking. Ladle minestrone into bowls and serve with warm Parmesan toast.
Ingredients
2 TABLESPOONS OLIVE OIL
1 BROWN ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, CRUSHED
1 CARROT, PEELED AND CHOPPED
1 STALK CELERY, TRIMMED AND CHOPPED
1 BULB BABY FENNEL, CHOPPED
2 X 400G CANS CHOPPED TOMATOES
1 LITRE (4 CUPS) CHICKEN STOCK
2 CUPS (500ML) WATER
100G GREEN BEANS, TRIMMED AND CHOPPED
1 X 400G CAN WHITE (CANNELLINI) BEANS, DRAINED SEA SALT AND CRACKED BLACK PEPPER
1 X LOAF OUR SOURDOUGH THINLY SLICED
GRATED PARMESAN CHEESE
OLIVE OIL TO BRUSH ON BREAD
SALT AND PEPPER
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Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli
A beautiful Sunday night winter meal.
Recipe
Preheat the oven to 200°C (390°F)
To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.
Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.
Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined. Brush the lamb with the oil and rub with three quarters of the cumin mixture.
Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.
Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture.
Ingredients
2 TEASPOONS CUMIN SEEDS
1 TABLESPOON SEA SALT
CRACKED BLACK PEPPER
2 X 400G LAMB RACKS
OLIVE OIL FOR BRUSHING
PUMPKIN MASH
1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED
500G SEBAGO POTATOES, PEELED AND CHOPPED
50G BUTTER
¼ CUP DOUBLE THICK CREAM
½ TEASPOON GROUND CUMIN
½ TEASPOON GROUND CORIANDER
SEA SALT AND CRACKED PEPPER
BROCCOLI
1 HEAD OF BROCCOLI CUT INTO FLORETS
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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.