Recipes
FISH TACOS WITH AVOCADO SALSA
Here’s a great midweek meal that’s easy, quick, fresh, flavourful and healthy.
Recipe
Serves 4
Preheat the oven to 200°C (180°C fan-forced).
Place the fish in a bowl. Pour over the oil, lime juice, sprinkle over the chilli and salt and a good grinding of pepper. Set aside to marinate for 15 minutes in the fridge while preparing the accompaniments.
For the salsa, mash the avocado with the lime juice in a bowl with a fork. Stir in the shallots, herbs, chilli, oil and season with salt. Set aside.
Mix the lime juice with sour cream or yoghurt. Set aside. Tear each lettuce leaves into three pieces.
Arrange marinated fish fillets in a single layer over baking tray and transfer to preheated oven. Cook for 5 minutes or until just cooked through. Divide for 10 portions.
Meanwhile, heat a cast iron pan or grill over high heat. Cook tortillas both sides until warmed through, cover with a tea towel.
To serve, place a tortilla on a plate, top with piece of lettuce, spread over some avocado mixture, then a length of fish, and a dollop of the sour cream or yoghurt sauce.
Ingredients
10 small corn or flour tortillas
600g white fish fillets, boneless (flathead, snapper)
2 tablespoon olive oil
2 tablespoon lime juice
2 tablespoon chopped coriander
½ teaspoon chilli flakes
Sea salt
Black pepper
4 large iceberg lettuce leaves, and each torn into 3
Avocado salsa:
2 avocados, peeled and roughly chopped
1 red shallot, finely chopped
Juice of a lime
¼ cup chopped coriander
2 tablespoon chopped mint leaves
1 jalapeno chilli, seeds removed, finely chopped
2 tablespoons olive oil
Sea salt
Sauce:
½ cup sour cream or Greek yoghurt
1 tablespoon lime juice
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GREENS PIZZA PIE
A wonderful rustic pie celebrating the goodness of leafy greens.
Recipe
Serves 6-8
A wonderful rustic pie celebrating the goodness of leafy greens. It is a great way to use a variety of leafy greens, and while a kilo may sound a lot, rest assured the leaves wilt down significantly. Mixed with fresh herbs, creamy ricotta and savoury olives, this pie is a meal in itself. It’s delicious eaten hot or cold, making it perfect picnic fodder.
To make the dough, place the yeast, pinch of sugar and 1/4 cup lukewarm water in a large bowl. Stir to combine and leave in a warm place for 10-15 minutes until the surface is frothy.
Stir in the oil and remaining 1/2 cup lukewarm water. Sift flour and salt together over the wet mixture, then mix with a wooden spoon to form a rough dough. Turn out onto a work surface and knead for 6-8 minutes until smooth and elastic (push finger-tip into the dough ball and it should spring back). Alternatively, mix the dough mixture using an electric mixer fitted with a dough hook and knead for 2 minutes. Roll dough into a ball and place in a lightly oiled bowl. Cover with a damp clean tea-towel and leave in warm place until double in size, about 1-1 ½ hours.
Meanwhile prepare the filling. Separate the green leaves from the stems (If using cavolo nero, hold the stem at thickest end with the thumb and forefinger and drag along the length stripping leaves away. Compost the tough stems), then cut the leaves roughly and thinly slice the stems, keeping in separate piles.
Heat the oil in a large heavy based frying pan (such as enamelled cast iron) over a medium heat. Add the leek and stems and cook for 10-15 minutes until softened and lightly golden (not browned), stirring occasionally. Add the leaves, season with salt and a generous grinding of pepper then stir occasionally until wilted, about 5 minutes. Cook for an extra 3-5 minutes until any excess liquid has evaporated. Remove from heat and transfer to a large bowl and set aside to cool down for at least 15 minutes.
Preheat oven to 200°C (180°C fan-forced). Have ready a 22cm-24 cm diameter frying pan or a rectangle oven tray about 20 x 30cm.
Add egg, ricotta, olives and herbs to the bowl of greens and mix to combine well.
Turn dough out on to a lightly floured work surface and divide into two-thirds and a third. Roll out the larger piece into about a 28cm diameter round or a rectangle of about 32cm x 22cm, using your hands to help stretch the dough. Lift and drape the dough over the prepared pan or tin, it is fine if the dough is hanging over the edges. Spoon the green filling into centre of pastry and spread to the edges of the dish.
Roll out the remaining third of dough large enough to make a lid and place over the top of filling. Pinch or roll the edges together to seal and enclose the filling. Brush the surface with a little extra olive oil. Bake in oven for 35-40 minutes until golden. Remove from oven and transfer onto a board.
Serve hot or at room temperature, cut into serving portions.
Ingredients
Dough:
7g (2 teaspoons) dried yeast
Pinch sugar
185ml (3/4 cup) lukewarm water
60ml (1/4 cup) olive oil
350g (2 1/3 cups) unbleached plain four, or 00 pizza flour
½ teaspoon salt
Filling:
1kg of leafy greens (a mix of silver beet, spinach, cavolo nero, kale or rapini), washed well
1/3 cup olive oil, plus extra for brushing
1 large leek, white part finely chopped, or 1 onion, finely chopped
1 egg
500g ricotta
½ cup pitted kalamata olives, halved
½ cup flat-leaf parsley leaves, chopped
1/3 cup mint leaves, chopped
1/3 cup dill, chopped
2 teaspoon sea salt
Black pepper
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MARINATED GRILLED PORK SKEWERS WITH LEMON GRASS AND SPRING ONION OIL
These skewers are delicious served with steamed rice and a simple green salad of iceberg lettuce with fresh herbs like coriander and Vietnamese mint and a squeeze of lime juice.
Recipe
Serves 4-6
To make the marinade, pound the garlic, lemongrass, chilli if using, and spring onion together with a pestle and mortar, to bruise and combine to a rough paste consistency. Transfer to a medium bowl with the honey, sweet soy, fish sauce and 2 tablespoons vegetable oil and stir to mix well.
Place pork in the marinade mixture, add a generous grind of pepper and stir to coat all the pieces well. Cover and refrigerate overnight or for a minimum of 4 hours.
For the spring onion oil, slice the reserved green tops finely. Heat the remaining vegetable oil and sliced tops with a pinch of salt in a small saucepan over a medium heat until bubbling for 2 minutes, keeping green and not turning brown. Set aside to cool.
Soak the bamboo skewers in water and remove the meat from the fridge 30 minutes before cooking. Thread meat onto skewers. Heat a cast iron grill or barbecue over high heat.
Grill skewers for about 8-10 minutes, turning skewers every 2 minutes, until meat is cooked through (timing depends on how thin the meat is sliced). Transfer to a serving plate and serve straight away with the spring oil drizzled over.
Ingredients
800g scotch pork steaks, or pork neck, cut into thin strips
1 clove garlic
2 lemongrass, white part finely chopped
1 green chilli, seeds removed and finely chopped (optional)
4 spring (green) onions, white part finely chopped, reserve green tops for sauce
1 tablespoon honey
1 tablespoon sweet soy sauce (kecap manis)
2 tablespoons fish sauce
4 tablespoons (1/3 cup) vegetable oil
Black pepper
Sea salt
16 bamboo skewers (15cm long)
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SPRING MINESTRONE
After the hearty dishes of winter this soup welcomes in spring with its greenery, vibrant, fresh and lighter flavours.
Recipe
After the hearty dishes of winter this soup welcomes in spring with its greenery, vibrant, fresh and lighter flavours. Serves 4.
Heat olive oil in a large heavy based saucepan or casserole over medium heat. Add the onion, spring onion and garlic and cook for 12-15 minutes until softened and translucent without browning, reducing heat if necessary.
Meanwhile, bring a saucepan of salted water to the boil. Add the broad beans and blanch for 1 minute. Transfer with a slotted spoon to a bowl then peel and remove the bean from outer skin, known as double podding. Next add the peas to the boiling water and cook for 5 minutes until just tender, drain and set aside.
Add the bay leaf, lemon peel, stock and fennel to the onion mixture and bring to a rolling simmer for 3 minutes. Add the reserved peas, chickpeas, asparagus and broccoli stems and return to the boil and cook for 3 minutes, then add spinach leaves and broad beans and stir to wilt. Season the soup with salt and grinding of pepper. Remove bay leaf and lemon peel. Transfer half of the soup to a bowl, then blend the remaining soup with a hand-held blender. Pour the bowl of soup back into the pot and stir to combine. Quickly bring back to a simmer, then ladle into four warmed bowls topped with a spoonful of pesto, if using, or garnish with chives or basil and a little drizzle of olive oil.
Ingredients
¼ cup olive oil
1 onion, finely chopped
6 spring (green) onions, white part finely chopped
2 garlic cloves, finely chopped
¾ cup (95g) peeled broad beans (about 480g pods)
½ cup (80g) shelled fresh peas (about 250g unshelled peas)
1 bay leaf
Peeled zest of half a lemon
1.2 litres vegetable or chicken stock
1 fennel bulb, finely chopped
½ can (150g) chickpeas, drained
6 asparagus spears, tough woody ends removed, stalks finely sliced and tips kept whole
1 bunch broccolini, stems finely sliced, tops cut into bite size florets
50g baby spinach leaves
4 tablespoons fresh pesto (optional)
Snipped chives optional garnish
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BUTTERMILK BRAISED CHICKEN & MUSHROOMS
This is a surefire way to get delicious, juicy chicken results, always. Butterfly a chicken, and the cooking time reduces compared to a whole bird.
Recipe
This a sure-fire way for delicious juicy chicken results, always. Butterfly a chicken and the cooking time reduces compared to a whole bird.
Serves 4
Remove chicken from fridge 30 minutes before cooking. Pre-heat oven to 130°C fan-forced.
Remove chicken from packaging and pat dry with paper towel. To butterfly the chicken, place it breast down on a clean work surface. Using kitchen shears cut along either side of the backbone and remove (reserve backbone for making stock), then turn chicken over and press down to spread out to flatten.
Have ready a large heavy based stove and oven-proof casserole with a tight-fitting lid (such as cast-iron enamel), just large enough to fit the chicken. Heat oil in the casserole over a medium-high heat. Add chicken skin side down, sprinkle flesh side with a teaspoon of salt and cook until golden brown, about 5 minutes. Transfer to a plate. Add the mushroom, shallots and garlic to the casserole and cook for about 5 minutes. Return the chicken to the pan, skin side facing upwards. Pour in the buttermilk and add the mustard, herbs, bring to a simmer, cover with a tight-fitting lid and place in the oven. Cook for 45 minutes, or until chicken is cooked through when testing with a skewer in between thigh and drumstick, the juices run clear when it’s ready. The buttermilk becomes clear and form curds. Season with salt if needed and a grinding of black pepper.
Cut chicken into portions. Place the dish in centre of table to share, and serve with a leafy salad and crusty bread or rice to sop up the juices.
Ingredients
1.6kg free-range fresh chicken
1 tablespoon vegetable oil
Salt
200g Swiss mushrooms, halved
4 shallots, peeled
4 garlic cloves, peeled
500ml buttermilk
1 tablespoon Dijon mustard
6 sprigs of sage
6 sprigs of thyme
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SLOW COOKED LAMB SHOULDER, POTATOES, FENNEL & ROOT VEGETABLES WITH MIDDLE EAST FLAVOURS AND LEMON
This slow-cooked lamb shoulder is a simple one-pot winter wonder meal – only 15 minutes preparation and four hours in the oven.
Recipe
This slow-cooked lamb shoulder is a simple one-pot winter wonder meal – only 15 minutes preparation and four hours in the oven. It can be prepared a day ahead and reheated. Serve with fresh greens.
Serves 4
For the marinade, place all the ingredients in a food processor and blend until a coarse paste forms. Transfer to a large bowl. Add the lamb and rub the paste all over to coat well. Cover the bowl and refrigerate for at least 3 hours to overnight.
Remove meat from fridge 30 minutes to an hour before cooking. Preheat oven to 140°C fan forced.
Place the potatoes, onions, fennel, parsnip, carrot and lemon, in the base of a deep sided roasting dish, about 30 x 20cm. Sprinkle over salt and pour in the stock, toss to combine and spread vegetables evenly. Place the lamb shoulder (coated with all the marinade) fat side upwards on top of the vegetables. Cover with a sheet of baking paper, then a layer of a double sheet of foil, large enough to then seal around the edges.
Transfer to the oven. Cook for 3 ½ -4 hours, basting the meat every hour with the cooking liquid. The meat is ready when tender and easily pulls apart using a fork. Remove the foil and baking paper, crank up the oven to 160°C fan-forced and return dish to cook another 15-20 minutes to brown the top of lamb until dark golden and edges of the vegetables caramelise. Remove from oven, then carefully pour the cooking juices into a jug, cover the meat and vegetables loosely with the foil and rest for 15 minutes. Place the jug in the freezer while the meat is resting.
The meat can be carved into thick pieces or pulled apart into large chunks. Transfer to a serving platter along with the vegetables. Meanwhile collect the jug from the freezer, the fat would have risen to the top and solidified enough to easily remove and discard. Quickly reheat the cooking juices in a small saucepan over high heat or in a microwave. Pass around the hot cooking juices to pour over the lamb and vegetables. Serve with a salad of fresh green leaves.
Ingredients
1 kg boneless lamb shoulder
500g Nicola (or Dutch cream) potatoes, quartered
1 red onion, peeled and cut into 4 wedges
1 fennel bulb, quartered, tops trimmed
1 large parsnip, quartered lengthways
4 mid-size carrots
1 lemon, quartered
1 teaspoon sea salt
125ml (½ cup) chicken stock
¼ cup chopped flat leaf parsley
Marinade:
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1 small red onion
4 garlic cloves
½ bunch coriander, roots, stems and leaves, thoroughly washed
¼ bunch mint leaves
1/3 cup (80ml) extra virgin olive oil
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WARM ROASTED CARROTS AND GRAIN SALAD WITH GREEN TAHINI-YOGHURT SAUCE
Sweet roasted carrots, hearty grains and plenty of fresh herbs come together in this colourful salad, finished with a creamy green tahini-yoghurt sauce that's packed with flavour.
Recipe
Sweet roasted carrots, hearty grains and plenty of fresh herbs come together in this colourful salad, finished with a creamy green tahini-yoghurt sauce that's packed with flavour. Perfect served warm as a light lunch, easy dinner or shared alongside your favourite roast.
Serves 6
Pre-heat the oven to 160°C fan-forced.
Place the grain you’ve chosen and a litre of water in a medium sized saucepan over a high heat and bring to the boil. Reduce heat to a simmer and cook according to packet instructions. The grain should be cooked to al dente (with a slight bite). Drain and transfer to a bowl.
Pour over the lemon juice, 2 tablespoons olive oil, a generous grind of pepper and a pinch of salt, then toss well to coat all the grains. Set aside.
Meanwhile, spread the carrots across a baking tray lined with baking paper in a single layer. Drizzle with remaining 2 tablespoon olive oil and a light sprinkling of salt, then toss to coat. Roast for 25 minutes, or until the carrots are tender and browning around the edges. Set aside.
To make the tahini sauce, use a blender or stick blender. Place all the ingredients in a tall jug or the blender vessel and blitz until a smooth green sauce forms. The sauce will keep refrigerated in a screw-top jar for up to 4 days. Makes about 1 cup
When ready to serve, stir the chopped herbs through the grains. Spread over the base of a platter, then arrange carrots on top. Drizzle over a few tablespoons of the tahini sauce and pass around the bowl to self-serve and add more sauce, if desired.
Ingredients
225g (1 ½ cup) barley, or freekeh (use brown rice cooked absorption method for GF option)
1/3 cup (80ml) extra virgin olive oil
1 tablespoon lemon juice
2 bunches Dutch carrots (or a mix of heirloom baby carrots), ends trimmed and cut in half lengthways if needed for all to be a similar size for cooking times
Black pepper
Sea salt flakes
¼ cup coarsely chopped coriander leaves
¼ cup coarsely chopped dill
Tahini sauce:
1/3 cup (90g) tahini
1 garlic clove
½ teaspoon sea salt flakes
¼ bunch of coriander stems and leaves
Small handful of dill
Finely grated zest and juice of a large lemon (2 tablespoons juice)
¼ cup Greek yoghurt
100ml cold water
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SPICED LAMB SHANKS WITH QUINCE AND CHICKPEAS
The arrival of cooler autumn evenings signals the start of slow cooking, filling the home with mouthwatering aromas.
Recipe
The arrival of cooler autumn evenings is a signal for slow cooking to begin, filling the home with mouthwatering aromas.
This dish only takes a couple of hours for the meat to fall off the bone, become meltingly tender and absorb the warm spice tones of cardamom, cumin and cinnamon.
The sour-sweetness of the pomegranate molasses and quince adds a tartness to balance out the richness of the lamb. The meal can be made ahead, refrigerated and will taste even better the next day (see note). Serve with a green salad.
Serves 4
Heat 2 tablespoons of olive oil in a heavy-based pot, just large enough to lay the shanks side by side (an enamel cast iron casserole is good), over a medium-high heat.
Add the shanks and cook for 8 minutes, turning meat every 2 minutes to brown well all over. Remove the shanks to a plate and wipe out the pot with paper towel. Reduce heat to medium. Add the remaining oil and onions and cook for 5 minutes until softened, stirring occasionally.
Add the spices, stirring until aromatic, about a minute. Add the stock, pomegranate molasses, lemon juice and lemon peel, salt and a generous grinding of pepper and gently stir to combine ingredients. Add the quince and bring to a gentle low simmer, reducing the heat if necessary, as the quince flesh can break up if cooked too rapidly.
Cook for 15-20 minutes until quince are just tender when pierced with a point of a knife, then using a slotted spoon transfer to a plate and set aside. Stir the tomatoes into the pot, then arrange the shanks to sit side by side, cover the surface with a piece of baking paper, then with a tight-fitting lid.
Increase the heat and bring to a simmer, then reduce heat to low and cook at a gentle simmer for 11/2 hours, turning the meat 2-3 times. Remove lid, add the chickpeas and continue cooking for 30 minutes.
At this stage the meat should be almost falling off the bone, if preferred the meat can be removed and returned to pot, discarding the bone, or leave with the bone intact. Add the quince segments and cook for 2 minutes to heat through.
Taste and add extra salt, if necessary.
To serve, ladle into serving bowls. Scatter over coriander to garnish.
Note: If making a day ahead of serving, cool to room temperature and refrigerate overnight. The next day remove any solidified fat from the surface and discard. Reheat over a low-medium heat to warm through.
Ingredients
60ml (¼ cup) olive oil
4 lamb shanks
1 onion, finely sliced
5 cardamom pods, gently crushed to split
2 teaspoons ground cumin
1 teaspoon ground allspice
1 cinnamon stick
11/2 teaspoons sea salt
black pepper
750ml (3 cups) chicken or vegetable stock
2 tablespoons pomegranate molasses
Juice of a lemon
peel of a lemon, pith removed
2 quince, peeled, quartered and core removed
420g can crushed tomatoes
1 cup cooked chickpeas (or 420g can, drained)
1/3 cup coriander leaves, roughly chopped
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PARSNIP AND CELERIAC MASH
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves.
Recipe
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves. The colder the evening the sweeter the taste, as the sugar content increases. For anyone unfamiliar with celeriac, creating a mash is a wonderful introduction and an alternative to potatoes.
Cooking parsnips and celeriac in a half-half combination of milk with stock creates an earthy, sweet, smooth and creamy texture. Serve with your next slow cook, like a lamb shoulder or osso bucco and you won’t be disappointed.
Serves 6 as a main or 4-6 as a side.
Peel the parsnips, cut into quarters lengthways and remove the centre core (this can be woody). Slice parsnip into 2cm-3cm pieces.
Using a sharp knife, cut away the knobbly base of the celeriac and peel the skin. Place the cut side down on the chopping board and cut into roughly 1cm dice.
Heat the butter and oil in a large heavy based frying pan over a medium heat. Add the chopped celeriac and parsnip and cook for 5 minutes, stirring occasionally to prevent sticking to base of pan. Add the milk, stock or water, garlic, sage sprigs and a teaspoon of salt in a medium saucepan. Increase heat to medium-high and bring to the boil, then immediately reduce heat to low and cover with a tight-fitting lid.
Cook for about 12 minutes or until very tender and easily pierced with a fork. Remove from the heat. At this stage most of the liquid will have been absorbed, remove the lid and allow any excess liquid to evapourate, about 5 minutes if necessary. Discard the bay leaf and sage. Ignore the milk curds throughout the vegetables, this all adds flavour and blends into the mash.
Transfer cooked parsnip, celeriac and garlic to a food processor and add the crème fraiche then blend until smooth. Season with salt, if needed. Alternatively, for a rustic coarse style mash, simply add the creme fraiche to the pan of vegetables and crush with a potato hand masher to the desired consistency.
Serve in a bowl garnished with fresh sage leaves and a drizzle of extra olive oil, to pass around
Ingredients
650g parsnips
650g -700g celeriac
30g unsalted butter
2 tablespoons extra virgin olive oil, plus extra for drizzling
125ml (1/2 cup) milk
125ml (1/2 cup) vegetable or chicken stock (or water)
1 garlic clove, peeled
6 sprigs sage leaves, plus extra sage leaves for garnish
sea salt flakes
200g crème fraiche
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MEDITERRANEAN CHICKEN TRAY BAKE
A comforting one-dish tray bake that’s big on flavour with little preparation.
Recipe
A comforting one-dish tray bake that’s big on flavour with little preparation. Let the oven do the work and you’ll be rewarded with moist tender chicken and vegetables. Serve with rice or crusty bread to sop up the delicious cooking juices
Serves 4
Pre-heat the oven to 185°C (165°C fan-forced). Have ready a roasting tray about 25cm x 20cm.
Add all the vegetables and thyme to the roasting tray. Drizzle ¼ cup of olive oil and a tablespoon of balsamic over the top, and sprinkle with salt and a good grinding of pepper, then gently toss to coat well and spread vegetable out evenly to cover the base. Brush the chicken chops all over with more olive oil and place on top of the vegetables, skin-side up. Drizzle over the remaining balsamic vinegar and pour in the wine.
Place the tray in the oven and bake for 30 minutes, then remove and baste the chicken with the cooking juices. Return the tray to the oven and bake a further 30-35 minutes, or until the chicken is cooked through.
Remove from the oven and transfer to the table to serve.
Ingredients
2 large tomatoes, each cut into 6 wedges
2 medium zucchini, cut into 3-4cm pieces
2 red capsicums, core and seeds removed, each cut into 8 strips
1 red onion, cut into 6 wedges
10-12 sprigs of thyme, plus extra for garnish
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar (or red wine vinegar)
1 ½ teaspoons sea salt flakes
black pepper
4 chicken chops with skin on (thigh with bone-in), about 260g each
½ cup white wine
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SPICED TOMATO AND CIDER BRISKET
This is a dish of maximum flavour for minimum effort.
Recipe
This is a dish of maximum flavour for minimum effort. Yes, this takes several hours to cook, but it’s the oven doing the work and it only needs 20 minutes of your time to prepare.
It also can be cooked a couple of days ahead then gently reheated ready to serve. Slow cooked brisket is for a great meal when feeding a hungry crowd. Serve with a tangy coleslaw in rolls, or pair up with pickled vegetables like cucumbers or sliced red onions, an aged cheddar cheese and leafy greens.
Serves 6 - 8
Combine all the spice rub ingredients in a non-reactive container with lid (plastic, ceramic or glass is good) large enough to sit the meat flat. Rub the spice mix over the meat to coat all the sides well. Cover with the lid and place in fridge for at least an hour or up to 24 hours, if time allows.
When ready to cook remove the meat from fridge 30 minutes before cooking. Preheat the oven to 160°C (140°C fan-forced).
Use a deep heavy based dish just large enough to lay the meat flat (it will shrink while cooking) with a tight-fitting lid (such as enamelled cast iron casserole). Alternatively, line a deep sided roasting dish with a double layer of foil allowing overhang of about 5cm around the edges. This will make it easier to seal the edges and protect the dish from baked on sauce when cleaning later.
Combine all the braising stock ingredients and pour into the dish. Place meat into the dish and cover with lid, or if using a foil lined dish cover with a generous sheet of foil, then fold and seal along the foil edges. Transfer to the oven and bake for 5 hours or until fork tender, this may take up to 6 hours depending on thickness and size of piece. After each hour of cooking, remove the lid or unseal the foil and baste the meat with cooking at the same time checking the liquid has not reduced too much, adding some water if necessary. Then cover with lid or reseal edges, making sure the foil edges are sealed well again to avoid evaporation and continue baking.
When the meat is fork tender ready, remove the lid or top layer of foil and increase the heat to 200°C (180°C fan-forced) and return to oven to cook for 12-15 minutes until it starts to lightly char around the edges. Remove from oven and let meat rest for 15 minutes.
Transfer meat to a chopping board. Remove excess fat from the sauce and discard. Shred the meat along the grain into strands using two forks. Return meat to the sauce to serve.
Note: If you prefer a thicker sauce, pour the remaining cooking liquid from base of the dish into a saucepan and place over a high heat then reduce to desired consistency.
Ingredients
1.5kg-1.8kg grass-fed quality beef brisket
Spice rub mix:
1 tablespoon sea salt flakes
1 teaspoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoon brown sugar
3 garlic cloves, crushed
Braising liquid:
1 cup (250ml) tomato passata
2 cups (500ml) beef stock
330ml (small bottle) dry apple cider
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SALMON RICE BOWL
This is a take on the popular Poke Bowl - an easy, quick, nutritious and refreshing summer meal.
Recipe
This is a take on the popular Poke Bowl. It’s a dish originating from Hawaii where the local fisherman toss sliced raw fish in a quick Japanese-style marinade, then serve with an array of condiments as a snack.
In this bowl, the fish is tossed in a marinade, then seared to get a lovely golden caramelised crust with tender, moist flesh inside. The brown rice has nutty notes and is tossed with a sushi rice dressing. Each vegetable provides colour, texture, freshness and flavour contrasts. Create your own rainbow of vegetables in a bowl. All the components can be prepared ahead. It’s an easy, quick, nutritious and refreshing summer meal.
Serves 4.
Place the rice and 750ml of water in a medium saucepan over a high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low-medium and cook for 20-25 minutes, or until the rice is tender and the water is all absorbed. Remove from heat and set aside covered for 10 minutes.
Meanwhile, combine all the dressing ingredients in a medium bowl. Place salmon in a shallow bowl and pour over 11/2 tablespoons of the dressing, turning the fish to coat all sides. Cover and place in the fridge for 20 minutes.
To prepare the rice, stir the rice vinegar, sugar and salt in a small bowl to dissolve. Spread rice over a flat non-metallic tray and pour the vinegar mixture over the rice. Using a spatula, mix the rice and spread it out again. Repeat stirring and spreading the rice to cool it quickly to room temperature. If not using straightaway, transfer the rice to a sealed container and refrigerate until needed.
Heat the oil in a small heavy-based frying pan over a medium heat. Add salmon to the frying pan and cook for 2 minutes on each side until golden on the outside and still moist, tender and just cooked inside. (the flesh should be bright orange in colour)
To serve, divide the rice between four serving bowls. Divide and arrange the avocado and vegetables among the bowls. Break the salmon into bite-sized pieces and place on top. Drizzle over the remaining dressing. Scatter with coriander, spring onion, shredded nori and sesame seeds. Serve immediately.
Ingredients
2 cups brown rice
1/4 cup rice vinegar (found in the Asian aisle of the supermarket)
1 teaspoon caster sugar
¼ teaspoon sea salt
4 x 100g fresh salmon or ocean trout fillets
1 avocado, quartered, pit removed
4 small radishes, finely sliced
100g (2 small) carrots, sliced into thin strips, using a vegetable peeler
100g snow peas, blanched in boiling water for 1 minute, refreshed in cold water
1 spring onion, finely sliced on a diagonal
¼ cup coriander leaves
¼ cup shredded nori sheet, garnish (optional)
1 tablespoon toasted sesame seeds, garnish
Dressing:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
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KOREAN STYLE BARBECUE CHICKEN SKEWERS
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang.
Recipe
Barbecues are perfectly in tune with easy Australian summer outdoor entertaining.
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang. It’s an umami bomb with a touch of heat. If you’re in a hurry, marinate for 30 minutes, however the longer the meat bathes, the tender and tastier it becomes.
Serves 6
In a glass or ceramic bowl, combine the ginger, garlic, soy, honey, gochujang and sesame oil to make the marinade.
Cut the chicken thighs into 4cm pieces and add to the marinade. Stir well to coat all sides of the chicken pieces. Cover and refrigerate for at least an hour to overnight.
If using bamboo skewers, soak them in water for 30 minutes before threading the meat. Preheat the barbecue plate to medium-high or a cast-iron grill plate over high heat.
When ready to cook, thread 4 to 5 pieces each of spring onion and chicken onto each skewer.
Arrange skewers in a single layer across the grill plate and cook for 3 to 4 minutes each side, until lightly charred and cooked through.
Transfer to a serving platter and scatter sesame seeds over the top.
Note: 1 Australian tablespoon = 20ml
Ingredients
1 tablespoon (20ml) grated fresh ginger (need about 4cm peeled piece)
3 garlic cloves, finely crushed
2 tablespoons (40ml) soy
1 tablespoon (20ml) honey
3 tablespoons (1/4 cup) gochujang (available in Asian isle of supermarket)
1 tablespoon (20ml) sesame oil
800g (about 10) chicken thighs, without bone and skin (sometimes called chicken chops)
1 bunch spring (green) onions, firm white and green section cut into 3-4cm lengths
1 tablespoon sesame seeds, toasted
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FISH THAI STYLE CURRY
Here’s a quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Recipe
Enjoy this quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Serves 4
Tie the coriander roots into a bundle with kitchen string.
Heat a tablespoon of oil in a frying pan over medium heat. Add the tomatoes and cook for 10 minutes until the tomatoes have blistered and slightly collapsed. Set aside.
While tomatoes are cooking, heat a tablespoon of olive oil in a large saucepan over a low-medium heat. Add the curry paste, stirring for about a minute until aromatic. Stir in the coconut milk then bring to a low simmer.
Add the stock, lime leaves and coriander roots then bring to a high simmer. Add the tomatoes, any of the pan juices and chopped broccoli stems. Cook for 2 minutes. Stir in the fish sauce, sugar and lime juice. Add the fish and broccoli leaves.
Cook for 2-3 minutes, until the fish is just cooked through. Taste. Ideally the flavour is an equal balance of sweet, salty and sour. Remove the bundle of coriander roots.
Divide the rice between serving bowls and the ladle over the curry mixture. Serve garnished with coriander and basil leaves. Have the lime wedges and fish sauce alongside, to adjust to taste, adding extra fish sauce for saltiness and lime juice for sourness, if desired.
Ingredients
400g cherry tomatoes
¼ cup (60ml) extra virgin olive
1 tablespoon yellow curry paste (recipe test used Mae Ploy brand)
400ml can coconut milk
2 cups (500ml) vegetable or chicken stock
4 makrut lime leaves, torn (or 1 lemongrass stalk)
½ bunch of coriander roots, washed well to remove any trapped dirt
1 bunch Chinese broccoli, stem thinly sliced and leaves roughly chopped
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons freshly squeezed lime or lemon juice
450g white flesh fish (such as Blue-eye trevalla, snapper)
½ bunch fresh coriander leaves
½ bunch Thai basil leaves
1 lime, cut into wedges
Steamed Jasmine rice, to serve
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PASTA WITH SPRING GREENS AND LEMON
A fresh and zesty pasta dish with a light creamy finish.
Recipe
A fresh and zesty pasta dish with a light creamy finish.
Serves 4
Have all the vegetable preparation ready. Bring a large pot of salted water to the boil. Add the pasta and cook according to the recommended packet instructions until al dente.
While the pasta is cooking, heat the oil in a large frying pan over a low-medium heat. Add the spring onion and garlic and cook for 2 minutes to soften without browning. Add the asparagus, broad beans and peas. Cook for a minute, then add the lemon juice and cook a further minute, gently stirring occasionally.
Take a ladle full of boiling pasta water then measure out a ¼ cup to pour into the pan and simmer until vegetables are tender, about 2-3 minutes, shaking the pan occasionally and adding a little extra water as needed, if it all evaporates.
Remove from the heat, stir through the cream and herbs, adding a little extra cooking water if needed for the liquid to very lightly coat the pasta all over.
Serve in warmed bowls with a drizzle of the extra olive oil and a grind of pepper. Scatter over the grated parmesan and lemon zest, to serve straight away.
*Note: To double pod larger broad beans, plunge the podded beans into a saucepan of boiling water and cook for a minute. Drain and plunge beans into iced cold water. Peel and pop off the outer skin to reveal the bright green bean inside.
Ingredients
400g dried short pasta such as torchietti (little torches)
¼ cup extra virgin olive oil
½ bunch (about 8) spring onions, tips removed, white and green stem finely sliced
2 garlic cloves, finely chopped
100g asparagus (about 12 spears), tough woody ends removed, stems sliced, tips sliced in half
750g fresh broad beans, podded to yield about 1 ½ cups, (*if beans are large, the skin can be bitter, see note for double podding)
150g (1 cup) freshly shelled peas (frozen can be used)
sea salt flakes
black pepper
2 tablespoons juice and finely grated zest of a lemon
¼ cup thick cream (double cream or sour cream)
2 tablespoons chopped dill leaves
1/3 cup mint leaves
finely grated parmesan
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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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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