Recipes
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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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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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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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.
Fish and Vegetable Pie
This simple fish pie recipe is quick and easy to prepare for those midweek family meals.
This simple fish pie recipe is quick and easy to prepare for those midweek family meals.
Recipe from GH Nutrition
Ingredients
150g unsalted butter
50g wholemeal flour
500ml milk
25g parmesan, grated
1 brown onion, diced
300g smoked cod fillet, skin removed, cut into chunks
300g salmon fillet, skin and bones removed, cut into chunks
300g snapper fillet, skin and bones removed, cut into chunks
100g baby spinach
200g mixed frozen vegetables i.e. peas, cauliflower, broccoli
Puff pastry sheets, frozen or fresh
Fresh rocket leaves, washed, to serve
Lemon wedges, to serve
Equipment
Large Saucepan
Small Saucepan
Baking Dish
Recipe
Preheat oven to 180 degrees Celsius. Melt 50g butter in a large saucepan over medium-heat. Add the flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook for 5 minutes, or until thick. Add the parmesan and stir to combine. Season with sea salt and cracked black pepper. Set aside.
In a small saucepan melt 25g butter over medium heat, add the onion and cook for 5 minutes, or until tender. Add the onion to the white sauce along with diced fish, baby spinach and mixed frozen vegetables. Season with salt and cracked black pepper.
Pour mixture into a baking dish. Top with pastry. Melt remaining butter and brush over the pastry. Bake for 20-35 minutes, or until golden.
Serve with rocket and lemon wedges.
Healthy Apple Crumble
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather.
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather. This healthy version uses the sweetness of the apples so you don’t have to add any sugar! Prepare for the house to be filled with the sweet aromas of cinnamon and spice!
Ingredients
APPLE FILLING:
5 large Granny Smith apples, peeled, core removed, and sliced into small wedges
1/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon allspice
4 x cloves
TOPPING:
1 cup oats
1/2 cup almond meal
1/2 cup flaked coconut
1/2 cup pecans, roughly chopped
Pinch sea salt
4 tbsp coconut oil, melted
Equipment
BAKING DISH
Recipe
Pre-heat oven to 180 degrees. Place prepared apples, honey and spices into a bowl and toss to coat. Pour into the baking dish and bake for approximately 20 minutes or until apples have softened.
Meanwhile, in a medium mixing bowl, stir together oats, almond meal, pecans, coconut and salt. Mix in melted coconut oil and stir until dry ingredients have moistened throughout.
Once apples have baked, give them a stir.
Evenly distribute the crumble topping over the apples. Note: no need to pack down.
Return to oven and bake for a further 30 minutes or until filling is bubbling around the edges and the top is golden brown.
Serve with Greek yoghurt and honey for a healthy breakfast option or with vanilla ice-cream for a crowd-pleaser dessert!