Recipes
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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RUSTIC NECTARINE TART
Here’s a free-form tart that is perfectly-imperfect. It has that rustic appeal.
Recipe
Here’s a free-form tart that is perfectly imperfect. It has that rustic appeal. Use summer’s best stone fruit offerings – the nectarines can be replaced with plums, apricots or peaches. Mixing ground almonds with some fruit helps absorb some excess juices and forms a creamy layer between the lemony crust and the fruit on top. It’s delicious eaten warm or at room temperature.
Serves 8 - 10
To make the pastry, place the flour, sugar, lemon rind and butter in the bowl of a food processor. Blend until mixture resembles coarse breadcrumbs. Add the yolk and lemon juice and pulse until the mixture just comes together (it’s a crumbly mixture, to test, press between fingers and it should form a dough). Turn the dough out onto a clean work surface and push it together to form a 2cm thick disc. Place in a container in the fridge to rest for an hour.
Set aside 200g nectarines. Stir the zest and sugar in a medium sized bowl until the sugar is dissolved. Cut the remaining nectarines each in half and add to the bowl, tossing to coat in the mixture. Leave for 10 minutes.
Preheat oven to 190°C (170°C fan-forced).
Place the ground almonds, cinnamon, rosemary and reserved 200g of nectarines in the food processor and blend until smooth.
Roll out the pastry on a sheet of baking paper to form a 32cm round. Transfer the paper with pastry onto a baking tray. Spread the almond-fruit mixture over the centre of the pastry, leaving a 5cm border around the edge. Spread the nectarine pieces, cut side up, in single layer, reserving any juices collected in base of the bowl. Fold and pleat the pastry border over the fruit, leaving the centre exposed.
Bake for 35 minutes, or until the pastry is golden. Brush the reserved juices over the fruit. Serve warm or at room temperature with thick cream or ice-cream.
Ingredients
1kg nectarines, halved and pits removed
finely grated zest of ½ an orange or lemon
11/2 tablespoons brown sugar
50g (1/2 cup) ground almonds
1 teaspoon ground cinnamon
1 teaspoon fresh rosemary leaves, finely chopped (or thyme leaves)
Pastry:
300g plain flour
2 tablespoons caster sugar
2 teaspoons finely grated lemon rind
180g chilled butter, cubed
1 egg yolk
2 tablespoons lemon juice
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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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RASPBERRY ROSE SEMIFREDDO WITH PISTACHIO PRALINE CRUMB
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine.
Recipe
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine. It’s both flavourful and colourful with red seasonal berries, a hint of rose water and anise from fennel seeds and flecks of green from pistachios. It makes for a wonderful centre piece, or simply scoop for more relaxed serving and eating.
Serve 10-12
Line the base and sides of a 25x8cm log tin (about 1.5litre capacity) with baking paper with overhang (this will help lift out when set). Make space in the freezer for the tin to sit flat. Chill serving plate.
In a small bowl, crush 125g raspberries, rose water and a tablespoon of the caster sugar with the back of a fork. Set aside.
Place the eggs, yolk, remaining sugar and vanilla in a large heatproof bowl over a saucepan of simmering water over a low heat, making sure the base of the bowl is not touching the water. Using an electric hand-held mixer whisk continuously until pale, thick and doubled in volume, for about 8 minutes. To test the mixture, lift the beaters and make a figure of eight, it should form a ribbon like trail and hold for a few seconds. Remove from the heat and continue to whisk for 5 minutes until the mixture cools and is tripled in volume.
In a separate bowl whisk the cream for a minute, then add the creme fraiche and continue to whisk until soft peaks form.
Gently fold the cream into the egg mixture, then fold through the crushed raspberries. Spoon a third of the mixture into the prepared tin and evenly scatter over a layer of 60g (about 1/3 cup) of raspberries, then repeat with another third of semifreddo mixture and another 60g of raspberries and cover with last third of the semifreddo mixture. Cover and freeze for six hours to overnight, or until set.
To make the praline, line a baking tray with baking paper. Spread pistachios in a single layer into roughly a 20cm circle and scatter over ½ teaspoon fennel seeds. Place the sugar and ¼ cup (60ml) of water in a small saucepan over a low heat. Stir until the sugar dissolves then stop stirring and increase heat to medium high. Cook without stirring until the mixture turns a dark golden colour, this takes about 12 minutes, watching carefully. Immediately remove from the heat and carefully pour to evenly cover the nuts. Set aside for about 30 minutes to leave to cool and harden. Break the praline into 5cm shards, then pulse in a food processor until the mixture resembles coarse breadcrumbs. Store in an airtight container until ready to use.
Wrap a hot damp tea towel around outside of tin to help loosen the semi-freddo. Pull the overhanging paper to the side edges of tin, then place the chilled serving plate over the tin and invert the plate and tin together, holding them both in place. Carefully remove the paper. Scatter over the remaining berries to garnish and sprinkle with praline. Cut into 10 to 12 slices using a knife dipped in hot water in between each cut.
Serve immediately.
Serving tips: Invert the semifreddo onto serving plate a few hours before serving. Keep the baking paper in place and store in the freezer until ready to serve. When ready, peel away the paper, then decorate with the remaining raspberries and the praline.
Alternatively, the semi freddo can also be frozen in a 1.75litre bowl. Scoop to serve, sprinkled with raspberries and praline.
Ingredients
400g fresh raspberries
1 teaspoon rose water
110g (1/2 cup) caster sugar
4 eggs
1 egg yolk
1 tsp vanilla extract
300ml thickened cream
200ml creme fraiche
Praline:
80g (1/2 cup) pistachios shelled, roasted
110g (1/2 cup) caster sugar
½ teaspoon fennel seeds (optional)
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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.
Turkey Breast Bon Bon with Spicy Plum Sauce
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw.
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw. Either way, your guests will love this twist on turkey.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 x 500 grams turkey breast (skinned and boned)
1 Packet Filo pastry (fresh)
120 grams butter, melted
Poppy seeds or sesame seeds (optional)
Spicy Plum Sauce:
40 grams butter
1 clove crushed garlic (optional)
1 teaspoon grated fresh ginger
4 spring onions, finely chopped
½ cup plum jam
½ cup whole cranberry sauce
1 bird’s eye chilli finely chopped, (remove seeds for less heat)
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
Equipment
Large BAKING TRAY
Small Saucepan
Recipe
Heat oven at 180 °C.
Line a large baking tray (to fit the turkey breast) with baking paper.
Place turkey breast on a flat surface.
Slice the turkey breast in half lengthways.
Cover the first piece of turkey breast with baking paper and gently pound the breast with a meat mallet to an even thickness (about 1 – 2 cm).
Melt the butter in a small saucepan or microwave.
Lay one sheet of filo pastry on a clean flat surface and brush with the melted butter. Place another sheet of Filo Pastry on top and brush with melted butter. Continue this process five times.
Place the flattened turkey breast on one end of the filo pastry and with both hands roll the turkey breast and pastry to form a roll. Fold the ends of the filo to form a bow shape (like a bon-bon).
Place the turkey breast on the baking tray. Brush with remaining melted butter (add poppy or sesame seeds if desired).
Repeat the above process with the second piece of turkey breast.
Bake in pre heated oven for 35 - 45 minutes (until golden brown and cooked through).
Slice into thick pieces and serve with spicy plum sauce.
Spicy Plum Sauce
Melt butter is a saucepan over medium heat, add garlic, ginger, spring onions and bird’s eye chilli. Cook for 1 - 2 minutes until softened.
Add remaining ingredients and cook for a further 15 – 20 minutes mixing thoroughly until combined.
Christmas Kassler with Honey & Wholegrain Mustard
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked.
Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked. Served with a delicious honey and wholegrain mustard glaze, the Kassler will become your favourite Christmas traditional meat easily prepared in minutes.
Recipe by GH Nutrition.
Ingredients
500 – 600 grams Kassler
6 tablespoons good quality local honey
5 tablespoons wholegrain mustard
Equipment
Large BAKING TRAY
Recipe
Heat oven at 180 °C.
Combine honey and wholegrain mustard together in a small bowl. Set aside. (Can be served warm or cold).
Score the top of the Kassler fat with a sharp knife into a diamond pattern.
Place the Kassler onto a large baking tray and brush honey and mustard mixture evenly over the surface of the meat.
Place the Kassler in the oven for 20 to 30 minutes until it is warmed through and golden in colour.
Slice thinly and serve with extra honey and mustard mixture.
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 carrots, grated, keep the skin on for added fibre
1 knob of ginger, grated
1⁄4 cup extra-virgin olive oil
1 cup breadcrumbs
1⁄4 cup milk
1 egg
500g lean beef mince
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
1 tbsp chilli paste
2 spring onions, white part only, finely chopped
4 wholegrain or sourdough burger buns, halved
Whole-egg mayonnaise, to spread on buns
2 cups spinach leaves
Sea salt and cracked black pepper, to season
Equipment
Baking Tray
Large Frypan
Recipe
Preheat oven to 180 degrees Celsius. Place the shredded carrot and ginger in a bowl, add half the olive oil and stir to combine. Season with sea salt and cracked black pepper. On a baking tray, lined with baking paper scatter the carrot mixture flat on the tray. Cook for 20, or until crispy.
While the carrot mixture is cooking, place the breadcrumbs, milk and egg in a large bowl to combine. Add the mince, herbs, chilli paste and spring onion. Mix well and divide mixture into four patties.
Heat the remaining oil in a large non-stick frypan over medium heat. Cook the patties for 5 minutes, each side, or until cooked through.
Spread the base of the bun with mayonnaise and top with the spinach leaves, patties and crispy carrot mixture. Top with the remaining bun halves and enjoy!
Christmas Spiced Marmalade Glazed Ham
Serve this ham warm or cold for a delicious and special Christmas lunch.
Serve this ham warm or cold for a delicious and special Christmas lunch.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup orange marmalade
1/3 cup maple syrup
1 orange, juiced
1 star anise
1 tsp ground cinnamon
6kg ham leg, skin removed
Whole cloves, for studding
Equipment
SMALL saucepan
Large Baking Dish
Recipe
Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.
While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.
Healthy Thai-Style Fried Rice
This healthy Thai-Style Fried Rice recipe comes bursting with the tastes and flavours of Thai cuisine and is ready in just 30 minutes!
This healthy Thai-Style Fried Rice recipe comes bursting with the tastes and flavours of Thai cuisine and is ready in just 30 minutes! This version is topped with a fried egg and cooked with fresh lime leaves, chilli sauce and shredded coconut for a fun and delicious alternative to the classic Thai Fried Rice.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
3 cups water
1 + 1/2 cups basmati rice
2 cubes vegetable stock
Extra-virgin olive oil
1/2 cup shredded coconut
2 carrots, skin left on, finely chopped
2 red capsicum, finely chopped
2 bunches of mixed Asian greens i.e. choy sum, bok choy, washed and roughly chopped
4 cloves garlic, grated
2 knobs ginger, grated
4 kaffir lime leaves, remove the centre vein and finely chop
1 bunch coriander leaves, finely chop
1 bunch spring onion, finely chop
1 long red chilli, finely chopped
2 lemons, cut into wedges
1/3 cup chilli sauce
1/3 cup soy sauce
4 free-range eggs
Crispy shallots, to serve
Roasted peanuts, to serve
Equipment
Medium saucepan
Large Frypan
Recipe
In a medium saucepan, bring the water and rice to the boil over high heat. Crumble in the vegetable stock. Reduce the heat to medium and let simmer, uncovered, stirring occasionally for 10 minutes. Drain any excess water and set aside.
While the rice is cooking, heat a large frypan over medium-high heat. Add the coconut and cook, until golden, for 5 minutes. Transfer to a small bowl. Return the pan back to the heat and drizzle with olive oil. Add the carrot and capsicum and stir-fry for 5 minutes, or until tender. Add the Asian greens, garlic, ginger and lime leaves and stir-fry for 2 minutes, or until fragrant.
Add the sweet chilli sauce and soy sauce to the veggies and stir to coat. Add the cooked rice and stir for 2 minutes. Remove the pan from the heat and stir in the coconut, spring onion, 1/2 the coriander and a generous squeeze of lemon juice.
In a large fry-pan, heat a drizzle of olive oil over medium-high heat. When hot, crack the eggs on top. Cook until the egg whites are cooked and the yolks are just firm.
To serve the fried rice, divide the rice mixture between four bowls and top each with a fried egg. Garnish with crispy shallots, roasted peanuts, shredded coconut, chilli, the remaining coriander and remaining lemon wedges.
Pork and Pineapple Thai Red Curry
A tropical taste sensation, this pork and pineapple Thai red curry will brighten up your midweek meal.
A tropical taste sensation, this pork and pineapple Thai red curry will brighten up your midweek meal.
Recipe courtesy of Taste and re-created by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 tbsp extra-virgin olive oil
1 brown onion, finely chopped
500g pork fillet, thinly sliced
2 tbsp Thai red curry paste
270mL coconut milk
1 cup salt-reduced chicken stock
1 + 1/2 tbsp fish stock
1/4 pineapple, peeled, cored, roughly chopped
1 tbsp lime juice
1/4 cup fresh coriander leaves
Steamed rice, to serve
Equipment
LARGE WoK
Recipe
Prepare rice as per packet instructions. Aim for 1/2-1 cup cooked rice, per person.
Meanwhile, heat a large wok over high heat. Add oil and onion. Stir-fry for 3 minutes or until softened.
Add pork and stir-fry for 3 minutes or until browned.
Once cooked, add curry paste and cook for 1 minute or until fragrant.
Add coconut milk and stock. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens and pork is cooked through.
Add fish sauce and pineapple. Simmer for 2 minutes or until heated through. Stir in lime juice.
To serve, spoon curry into serving bowls. Top with fresh coriander and serve with rice.
Truffle Steak Sandwich
Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.
Celebrate truffle season with a luxe steak sandwich that brings together the winning combination of steak, cheese and truffle.
Truffled brie is available from Deli Planet and Mart Delicatessen at the Fyshwick Markets.
Ingredients
4 flat-iron steaks
Extra-virgin olive oil, to marinate, plus 2 tbsp
8 thin sourdough slices
Melted butter
120gm truffled brie, thinly sliced
Sea salt and cracked black pepper, to season
Rocket Salad Ingredients:
2 cups rocket, roughly chopped
1/2 small red onion, thinly sliced
1/2 avocado, cut into small cubes
Drizzle of extra-virgin olive oil, to season
Sea salt and cracked black pepper, to season
Equipment
Oven Grill
Recipe
Season steaks with extra-virgin olive oil, salt and pepper and let marinate for 10 minutes, at room temperature.
Heat the oven grill to high. Brush bread with butter and grill, turning once, 2-3 minutes each side.
Meanwhile, heat olive oil in a large frying pan over high heat until smoking. Add steaks and fry, turning once, until browned and cooked to your liking (2 minutes each side for medium-rare).
Once cooked, top each steak with sliced brie and leave to rest and melt.
For the salad, toss rocket, red onion, avocado and olive oil in a bowl and season with salt and pepper.
Top sourdough with steaks and salad. Serve with any remaining salad.
Jar Salad - Greek Style with Lamb Backstrap
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option.
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option. Add tender slices of lamb backstrap for a truly authentic Greek salad delight. Just shake the jar, open the lid and you are ready to enjoy!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
2 pieces of lamb backstrap
1 tablespoon olive oil
Salt and pepper, to taste
2 punnets cherry tomatoes, halved (leave some whole)
1 cup chickpeas, rinsed and drained
2 Lebanese cucumbers, cut and diced
4 tablespoons black pitted olives
1 packet baby spinach leaves
1 iceberg lettuce, shredded
1 pack Greek feta, cut into cubes
4 mason jars for serving
Dressing:
1 cup good quality olive oil
1 tablespoon fresh oregano leaves roughly chopped
2 lemons, freshly squeezed
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 clove crushed garlic (optional)
Equipment
Large Pan
Mason Jars
Recipe
Heat a large pan on medium heat. Baste the lamb backstrap with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Cook each side for 2-3 minutes for medium-rare. Set aside.
Combine all dressing ingredients and pour into mason jars in equal quantities.
Layer each salad ingredient: tomatoes, cucumber, olives, chickpeas, iceberg lettuce, feta, and top with spinach leaves.
Slice the lamb backstrap and add to the salad. Place lid on the jar and refrigerate until required.
When ready to eat, shake the jar to ensure the dressing covers all the salad ingredients.
Grilled Orange, Asparagus & Witlof Salad
Witlof is a salad green that is delicious raw or cooked.
Witlof is a salad green that is delicious raw or cooked. With a slightly bitter flavour, it complements the sweet oranges and vino cotto dressing.
Recipe from GH Nutrition
Ingredients
1 x orange, cut into wedges
Extra-virgin olive oil, to drizzle
1 x bunch baby asparagus
2 tbsp vino cotto dressing
2 x witlof, break apart
1 carrot, peeled into long ribbons
Sea salt and cracked black pepper, to season
Equipment
SMALL-MEDIUM FRYPAN
Recipe
Cut the oranges into wedges and drizzle over olive oil.
Heat a small-medium frypan over medium heat and grill the oranges until caramelised.
Heat a small pan with water, bring to the boil. Turn heat to low and blanch the asparagus until just tender. Remove from water and drizzle with olive-oil.
To make the dressing, add the vino cotta with a drizzle of olive oil and whisk to combine. Season with sea salt and cracked black pepper.
Toss the dressing through the oranges, asparagus, witlof and carrot and serve immediately.
Peach & Prosciutto Salad with Buffalo Mozzarella
Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit.
Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit. In their peak from November to April, now is the time to embrace peaches for all their flavour and goodness, as they make for a versatile addition to both sweet or savoury dishes.
When picking your peaches, most should smell the way you want them to taste. Choose ones that are yellow and deep golden and leave to ripen at room temperature.
Recipe by GH Nutrition
Ingredients
4 yellow peaches, stones removed, cut into quarters
Extra-virgin olive oil, for drizzling
2 cups watercress sprigs
1 cup spinach leaves
1⁄2 cup basil leaves, torn
2 tbsp lemon zest
2 tbsp lemon juice
8 slices prosciutto
200g buffalo mozzarella, torn
Sea salt and cracked black pepper, to season
Equipment
CHAR-GRILL PAN
OR BBQ
Recipe
Preheat a char-grill pan or BBQ over medium heat. Drizzle the pan with olive oil and when hot, add the peaches. Grill for 3 minutes each side, or until slightly charred. Set aside.
On a salad platter, scatter over the watercress, spinach, basil, lemon zest and juice.
Top salad with the peaches, prosciutto and buffalo mozzarella. Drizzle with olive oil and season with sea salt and cracked black pepper.
Fig and Walnut Salad with Baby Beets and Goat's Cheese
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 cup walnuts
1 tbsp maple syrup
6 baby beetroots, trimmed and thinly sliced
1 tbsp white balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt and cracked black pepper, to season
2 cups spinach leaves
2 cups baby red sorrel leaves
1 pomegranate, seeds removed
4 fresh figs, stems cut and sliced into quarters
100g soft goat’s cheese, crumbled
Balsamic vinegar, to serve, optional
Equipment
BAKING TRAY
SALAD PLATTER
Recipe
Preheat oven to 180 degrees Celsius. Place the walnuts on a baking tray lined with baking paper. Drizzle over maple syrup and mix to combine. Bake in the oven for 10 minutes or until caramelised, turning halfway.
Place the baby beets, vinegar and oil in a medium bowl and mix to combine. Season with salt and pepper.
On a salad platter, lay down the spinach and sorrel leaves. Top with the walnuts, baby beets, pomegranate seeds, fresh figs and goat’s cheese. Drizzle with balsamic vinegar, just before serving.
Sweet Potato Wedges with Goats Cheese, Fresh Herbs and Dukkah
Sweet potatoes are a rich source of fibre, as well as containing an array of vitamins and minerals.
Sweet potatoes are a rich source of fibre, as well as containing an array of vitamins and minerals, including iron, calcium, selenium, vitamin C and B vitamins. Keep the skin on your sweet potato for added fibre and healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 medium sweet potatoes, skin on
Extra-virgin olive oil, to drizzle
Sea salt and cracked black pepper, to season
150g goat’s cheese, crumbled
1 large handful of fresh mint leaves, roughly chopped
1 large handful of fresh flat-leaf parsley, roughly chopped
Dukkah, generous sprinkle
Equipment
LARGE BAKING TRAY
Recipe
Pre-heat oven to 200 degrees Celsius.
Cut the sweet potato lengthways into approximately 2cm thick wedges. Arrange on a large baking tray with baking paper. Drizzle with olive oil and season with sea salt and cracked black pepper. Bake for 25-30 minutes, until slightly crisp.
Once the sweet potato is cooked, transfer to a large serving plate and crumble over goat’s cheese. Sprinkle with fresh herbs and dukkah to serve.
Green Bean Salad with Mustard and Mint Spiced Vinaigrette
This fresh, vibrant green bean salad is not only delicious but light.
This fresh, vibrant green bean salad is not only delicious but light. A great accompaniment to showcase meat or seafood with your guests, or even to eat as a stand-alone dish.
Recipe courtesy of Good Food and remade by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup green beans, trimmed
4 free-range eggs
300g mixed spinach and rocket leaves, rinsed
1 avocado, sliced
1 Lebanese cucumber, peeled and finely sliced
1/4 cup pistachios, roughly chopped
1 tbsp sesame seeds
1/4 cup fresh dill, chopped
1 tbsp parsley, finely chopped
Sea salt and cracked black pepper, to season
Vinaigrette Ingredients:
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp honey
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp mint leaves, finely chopped
Pinch of sea salt
Equipment
JAR
MEDIUM SAUCEPAN
SERVING DISH
Recipe
For the vinaigrette, combine the ingredients in a jar and shake until well combined. If time, let stand for 10 minutes.
Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs.
Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Toss the mixed spinach and rocket leaves with the beans, avocado and cucumber, and transfer to a serving dish.
Place the eggs on top and scatter the pistachios, sesame seeds, dill and parsley. Season with salt and pepper, and pour over the vinaigrette to serve.
Asian Fish Parcels
This Asian inspired baked fish recipe is a deliciously simple and healthy dinner.
This Asian inspired baked fish recipe is a deliciously simple and healthy dinner. Best of all, it can be on the table in 30 minutes!
Recipe by GH Nutrition
Ingredients
2 x 200g ling fish
4 spring onions, white part only, thinly sliced
1/4 cup light soy sauce
1/2 tsp sesame oil
1 lime, juiced and zested
4cm fresh ginger, cut into thin matchsticks
1 long red chilli, deseeded and thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve
400g steamed Asian greens, to serve i.e pak choi, choy sum
2 tbsp oyster sauce, for Asian greens dressing
1 tsp sesame oil, for Asian greens dressing
Equipment
2 x saucepans
Steamer
Recipe
Bring two saucepans filled with water to the boil.
In one saucepan, cook rice as per packet instructions (white rice will take about 20 minutes to cook, brown rice about 30 minutes).
Preheat a fan-forced oven to 180 degrees celsius. Cut 2 sheets of baking paper and 2 sheets of aluminium foil into 35cm lengthwise. Place 1 sheet of baking paper over 1 sheet of foil and place the fish in the middle of the paper. Repeat with the other piece of baking paper, foil and fish.
In a small bowl, combine the spring onion, soy sauce, sesame oil, lime juice and zest. Drizzle over the fish. Sprinkle fish with ginger.
Fold the parcels to enclose and place in the oven for 15 minutes, or until cooked through.
Meanwhile, add the Asian greens to a steamer on top of the second saucepan and cook for around 5 minutes, or until slightly softened but still bright green. If don’t have a steamer, add greens to the water and cook for 2-3 minutes. Remove from the steamer/drain greens and set aside. Mix together the oyster sauce and sesame oil and drizzle over Asian greens, just prior to serving.
Once the fish is cooked to your liking, open the parcels and sprinkle with chilli and coriander.
Serve with steamed rice and Asian greens.