Recipes
Roast cabbage wedges in miso butter
Serve as a side to a meat or vegetarian dish
Recipe
Serve as a side to a meat or vegetarian dish.
Pre-heat the oven to 200°C fan-forced with two racks in place. Have ready a baking tray lined with baking paper and a baking dish large enough to place cabbage wedges in side-by-side.
To make the miso butter, place the butter, miso, soy, garlic, chilli and lemon juice in a small bowl and mix together with a fork until all combined. Set aside.
To prepare the croutons, combine the cornflour and onion powder, if using, in a medium bowl. Spread the tofu cubes over a double layer of paper toweling and cover with another layer, then press down firmly to draw out excess moisture. Transfer cubes to the bowl and toss to coat all sides in the flour. Drizzle oil over the baking paper lined tray and arrange floured cubes in a single layer. Place in bottom rack of oven and cook for 25-30 minutes until crispy and golden, turning over after 15 minutes.
Meanwhile, remove any tough outside leaves from the cabbage. Cut into six wedges lengthways, keeping the core intact. The following cooking times are based on a whole cabbage weight of about 600g – 700g. Adjust the suggested cooking time as necessary. Drizzle half of the oil over base of the baking dish and arrange the wedges cut side down, then drizzle over the remaining olive oil. Roast for 10 minutes on upper rack of oven, then turn each wedge over and roast another 10 minutes. Remove from oven and spread the miso butter over the sides of the cabbage wedges.
Reduce heat to 180C and roast for a further 10 to 15 minutes, until the cabbage has collapsed and is tender when pierced with a knife and the sides are golden brown and the outside edges are charred. At this stage the tofu should be ready too. Toss hot tofu with the salt.
The wedges are best served hot with tofu scattered on top.
Ingredients
1 sugar loaf cabbage (also known as sweetheart or hispi cabbage) (about 600g)
¼ cup olive oil
Miso butter:
100g unsalted butter, softened
2 tablespoons white miso (Shiro miso)
1 teaspoon soy sauce
1 garlic clove, crushed
1 long red chilli, seeds removed and chopped finely
1 tablespoon lemon juice
Tofu croutons:
200g firm tofu, cut into 1.5cm cubes
1 tablespoon cornflour, or rice flour
½ teaspoon onion powder (optional)
2 tablespoons olive oil
1 teaspoon sea salt
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DOUBLE CHOCOLATE & PEAR PUDDING
Warm chocolate self-saucing pudding baked over caramelised pears is comfort food for a chilly winter’s eve. What’s not to love?
Recipe
Warm chocolate self-saucing pudding baked over caramelised pears is comfort food for a chilly winter’s eve. What’s not to love? For a double chocolate fix, there are added chunks of dark chocolate too.
Serves 6
Preheat oven to 180°C. Grease a 1.5 litre ovenproof dish and place on a baking tray.
To caramelise the pears, sprinkle the brown sugar over the base of a medium sized heavy based frying pan over a medium heat. Add the pears and cook for 5 minutes turning the pears after 2 ½ minutes, then add the masala and continue cooking for a further 4-5 minutes, turning the pears every minute, until just tender and the liquid and sugar formed a glossy caramel coating. (watch carefully and reduce the heat if starting to burn). Transfer the pears to the base of greased dish. Set aside.
Sift the flour, baking powder, cocoa and sugar into a medium bowl. Lightly whisk together the melted butter, milk and egg and stir into dry ingredients to mix well. Stir in the chopped chocolate. Spoon mixture over the pears to cover evenly.
For the sauce, combine the brown sugar and cocoa then sprinkle over the top of the batter mixture. Gently pour over the boiling water. Bake for 30-35 minutes or until puffed in the centre and just firm to touch with a finger tip.
Serve hot with vanilla ice-cream or thick cream.
Ingredients
150g (1 cup) plain flour
2 teaspoons baking powder
2 tablespoon Dutch cocoa powder
75g (1/3 cup) caster sugar
50g unsalted butter, melted, plus extra for greasing
125ml (1/2cup) milk
1 egg, lightly beaten
50g dark chocolate, chopped (optional)
Sauce:
75g (1/3 cup) brown sugar
2 tbsp Dutch cocoa powder
250ml (1 cup) boiling water
Pear base:
2 tablespoons brown sugar
3 Buerre Bosc pears, peeled, quartered lengthways and core removed
2 tablespoons masala coffee liqueur (or orange juice)
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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 RHUBARB, APPLE, ORANGE AND HONEY COBBLER
Sweet, tart and gently spiced, this rhubarb, apple, orange and honey cobbler is the ultimate winter dessert.
Recipe
Sweet, tart and gently spiced, this rhubarb, apple, orange and honey cobbler is the ultimate winter dessert – best served warm from the oven with a scoop of ice cream or a generous dollop of cream.
Serves 6 – 8
Preheat fan-forced oven to 160°C.
Toss together the rhubarb, apple, honey, brown sugar, cornflour, spices, orange zest and juice in an oven and stove top proof 2.2 litre capacity dish (such as a cast iron enamel pan). Place over a low-medium heat and cook at a simmer for 15 minutes, or until the fruit is very soft and mixture is looking jammy in consistency, stirring occasionally. Remove from the heat.
To make the topping, sift the flour and baking powder together into a bowl. Stir in the almond meal, sugar and salt. Add the butter, then using fingertips rub the flour mixture with the butter to resemble coarse breadcrumbs. Stir in the milk and with fingers bring together mix to form a dough. Alternatively, use a food processor and blend all the dry ingredients with the butter until mixture resemble breadcrumbs, then add the milk and pulse a few times. Tip onto a clean work surface (mixture will be loose) and push together to form a dough. Divide dough into about 18 and roughly roll into balls.
Remove cinnamon stick from rhubarb mixture, then arrange dough balls evenly over the surface. Transfer the dish on to a baking tray (this captures any overflowing juices while cooking) and into the oven. Bake for 35-40minutes until the top is puffed, golden brown and the rhubarb bubbling. To test if the cobbler top is cooked, insert a skewer and it should come out clean.
Serve warm to hot with a dollop of cream or yoghurt, or a scoop of ice-cream.
Note * 1 Australian tablespoon = 20ml
Ingredients
1 bunch (550g-660g) rhubarb, washed, trimmed and cut into 4cm lengths
3 (450g) Granny Smith apples, peeled and thinly sliced
¼ cup (90g) honey
1/3 cup (75g) brown sugar
1 tablespoon* cornflour
1 cinnamon stick
1/2 teaspoon allspice
1 teaspoon vanilla extract
Finely grated zest and juice of 2 oranges
Topping:
1 ½ cups (225g) plain flour
1 tablespoon* baking powder
¾ cup (90g) almond or hazelnut meal
110g (½ cup) caster sugar
¼ teaspoon salt
225g unsalted butter, chilled and cut into dice
1/3 cup (80ml) milk
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TRAY BAKED SPICED CHICKEN WITH QUINCE AND RICE
One pot cooking is all about maximum flavour, oven to table eating and the bonus, minimal cleaning up.
Recipe
One pot cooking is all about maximum flavour, oven-to-table eating and the bonus, minimal cleaning up. Here, the spice-infused rice has a light crust on top and is fluffy underneath. It acts as a bed for the chicken and quince, keeping the flesh moist while baking.
Pat the chicken dry with paper towel, then season with salt and grinding of pepper. Heat the olive oil in a large heavy based frying pan or deep sided baking dish (20cm x 30cm) over a medium-high heat.
Add the chicken skin side down, cook until dark golden brown, about 6-7 minutes. Flip over and cook other side for 5 minutes. Transfer the chicken to a plate. Spoon out half of the rendered fat (discard or save for other cooking uses).
Return the pan to the heat, add the onion and garlic and cook for 5 minutes, stirring occasionally until onions are soft and lightly golden. Stir in the rice and spread out evenly. Scatter over the lemon peel, cardamom seeds, ground cumin, cinnamon quill and a teaspoon of salt.
Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Carefully transfer to the oven and bake for 30 minutes. Remove from the oven and take off the foil (be careful of the escaping steam). Return to the oven for a further 15 minutes to finish cooking. Transfer the hot baking dish to bench and set aside 5 minutes before serving.
Serve scattered with fresh coriander sprigs.
Ingredients
8 chicken thighs with skin and bone in (also called chicken chops)
1 teaspoon sea salt
Black pepper
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 garlic, chopped
300g (1 ½ cups) long grain rice, rinsed and drained
Peel and juice of a lemon
seeds from 3 crushed cardamom pods
1 teaspoon ground cumin
1 cinnamon quill
625ml (2 ½ cups) chicken or vegetable stock, warmed to a simmer
1 quince (about 220g), cut into 6 wedges and cores removed
Handful of coriander sprigs, for garnish
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STOUT BRAISED BEEF AND POTATO POT PIE
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day.
Recipe
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day. Serve with a crunchy fresh salad like the winter green slaw recipe.
Remove the meat from the refrigerator 20 minutes before cooking. Pre-heat the oven to 150°C (130°C fan-forced).
Cut the beef into 4cm chunks. Season with salt and a grind of pepper. Heat the oil in a medium-sized, heavy-based casserole dish over a high heat. Add a third of the beef, cook for about 2 minutes until browned and turn over to cook other side. Transfer to a plate and cook the remaining beef in two more batches. Set plate of meat aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes, stirring occasionally until just softened. Add the carrot and celery and cook for 5 minutes, stirring occasionally, until lightly golden. Return the meat to the pot. Sprinkle over the flour and paprika, stir to combine and cook for a minute. Pour in the Worcestershire sauce, stock and stout, bring to the boil, then remove from the heat. Stir in the tomato paste, orange peel, thyme and bay leaves. Cover the surface with a piece of baking paper then with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until the beef is very tender and breaks up easily with a fork. Discard the thyme sprigs and bay leaves. Season with salt and a grind of pepper.
Meanwhile to make the mash potato, place potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat and cook until tender, about 20 minutes. Drain the potatoes and return to the pan. Add the cream and butter and mash until smooth (for extra creamy mash pass the potatoes through a mouli first).
Season with salt and grinding of pepper, to taste.
Increase the oven temperature to 200°C (180°C fan-forced). When ready to serve, transfer the cooked meat to a deep sided 1.5 litre capacity baking dish (alternatively use the same pot holding the cooked meat). Top with the potato and spread to cover the surface. Bake until golden brown and the sauce is bubbling around the edges, about 15-20 minutes.
NOTE: The braised beef can be made up to 3 days ahead, cooled and stored in an airtight container in the fridge. To serve, reheat covered in a medium saucepan over a medium heat.
Ingredients
1kg beef chuck or oyster blade steak
sea salt
black pepper
2 tablespoon olive oil
1 brown onion, finely chopped
1 medium carrot, cut into 2cm dice
2 celery sticks, tough strings removed, cut into 1cm dice
1 tablespoon plain flour
1 tablespoon Spanish smoked paprika
2 tablespoons Worcestershire sauce
500ml (2 cups) beef stock
330ml stout or other dark beer
2 tablespoons tomato paste
peel from 1 orange, pith removed
6 thyme sprigs
2 bay leaves
1kg potatoes, peeled and chopped into roughly 4cm pieces
300ml thickened cream
50g butter, softened
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CAULIFLOWER AND LEEK SOUP WITH CHEDDAR CHEESE & CROUTONS
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Recipe
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Heat half the oil in a large saucepan over a medium heat. Add the leek and cook for 10 minutes, stirring occasionally, until softened, but not allowing to brown. Add the chopped cauliflower and potato to the saucepan and cook for 5 minutes, stirring occasionally.
Pour the stock and water over the vegetables. Tie the thyme, parsley and bay leaf together in a bundle with kitchen string then add to the pot. Increase the heat to high. Add a teaspoon of salt, stir to combine and bring to the boil. Reduce the heat to a low simmer and cook for 25 minutes or until all the vegetables are very tender.
Meanwhile to make the croutons, pre-heat the oven to 180° (160°C fan-forced). Toss the bread in the remaining oil in a medium bowl. Spread the oiled bread in a single layer over a baking paper lined baking tray. Bake for 20-30 minutes until golden and crisp. Set aside.
To finish the soup, remove the herb bundle and discard. Stir in the sour cream and half the cheese. Using a hand-held blender, or food processor, puree the soup until smooth. Season to taste.
To serve, ladle soup into warmed soup bowls and scatter over the croutons and remaining cheese.
STORAGE: The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Ingredients
80ml (1/3 cup) olive oil
2 leeks, white section, halved lengthways, finely sliced
2 large cauliflower, broken into florets and then coarsely chopped
500g potato, peeled, cut into 2cm chunks (try Sebago or Dutch Cream)
1.25 litres (5 cups) vegetable or chicken stock
½ litre (2 cups) water
6 sprigs of thyme
4 sprigs parsley
1 bay leaf
sea salt, or to taste
4 thick slices sourdough bread, torn into 3cm pieces (a good way to use up stale bread)
200g sour cream
200g (2 cups) aged cheddar, coarsely grated
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WINTER GREEN SLAW
Slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Recipe
The cooler months are a time when we tend to eat heavier foods, slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Using a mandolin or sharp knife, finely cut the cabbage and fennel into 1mm-2mm-wide slices. Cut the apple into 3mm-thickround slices then slice across the rounds into 3mm-wide lengths. Place the apple in a large bowl and toss with a ½ tablespoon of lemon juice to coat pieces well (this will stop it browning). Then add the vegetables, tossing again to mix all together.
To make the dressing, place the lemon zest, olive oil, honey, coriander, mint, reserved fennel fronds and the remaining lemon juice in a small food processor and blend until all the ingredients are finely chopped.
When ready to serve, pour the dressing over the vegetable mixture and gently toss to combine. Season with a little sea salt and scatter with the extra herbs and pomegranate seeds, if using.
Ingredients
1/4 savoy cabbage (or 1/2 sweetheart cabbage), tough outer leaves removed
1 fennel bulb, fronds reserved
1 Granny Smith apple
2 tablespoons lemon juice
finely grated zest of ½ lemon
1/3 cup (80ml) extra virgin olive oil
1½ teapoons honey
½ cup coriander leaves, plus a few extra for garnish
½ cup mint leaves, plus a few extra for garnish
sea salt
¼ cup fresh pomegranate seeds (optional)
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Orecchiette with Sausage and Cavolo Nero
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.
Recipe by GH Nutrition
Ingredients
1/4 cup Extra Virgin olive oil
1 brown onion, diced
3 garlic cloves, finely chopped
6 sage leaves, plus extra to serve
Pinch of dried chilli flakes, plus extra to serve
300g pork and fennel sausages, casings removed
400g canned crushed tomatoes
150g cavolo nero (1 bunch), stems removed, washed and roughly chopped
3 cups dried orecchiette
Grated parmesan, to serve
Sea salt and freshly ground black pepper, to serve
Equipment
Large Saucepan
Large Frypan
Small Frypan
Recipe
Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.
In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.
Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes.
Miso Corn and Potato Soup
The flavour of miso is a delicious addition to this simple corn and potato soup.
The flavour of miso is a delicious addition to this simple corn and potato soup. Creamy, hearty, yet packed with plenty of vegetables, this is one soup we recommend adding to your repertoire.
Recipe by GH Nutrition
Ingredients
2 tbsp Extra Virgin olive oil
3 cloves garlic, minced
1 brown onion, diced
2 stalks celery, thinly sliced
2-3 medium potatoes (400g), washed and diced (keep skin on for extra fibre)
4 cups salt reduced vegetable stock
1 tbsp white miso paste
3 corn cobs, kernels removed, reserve 1/2 cup for serving
1 cup milk
Salt and freshly ground black pepper, to taste
Fresh coriander leaves, to serve
1 red chilli, finely sliced, to serve
1 fresh lime, quartered, to serve
Equipment
Large Saucepan
Recipe
Place oil in a large saucepan over medium heat. Add garlic, onion and celery and cook for 4-5 minutes, until softened.
Add potatoes, stock and miso paste and stir to combine. Cook for 20 minutes, or until the potatoes are tender. Pour half the soup into a blender and blitz until a creamy consistency. Pour back into the pan and stir through. Stir in corn and milk and cook for 10 minutes. Season to taste.
Serve into bowls and garnish with coriander, chilli and a squeeze of lime.
Homemade Sausage Rolls
Sausage rolls are the epitome of a good Aussie get together or celebration.
Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
5 sheets of puff pastry
500 grams beef sausage mince
1 large zucchini, grated
1 large carrot, grated
1 large potato, grated
1 generous tablespoon of finely chopped flat leaf parsley
Salt and pepper, to taste
½ teaspoon dried chilli flakes
½ teaspoon smoked paprika
1 tablespoon good quality tomato relish (available from Deli Planet)
1 egg (to brush the pastry)
Equipment
BAKING TRAY
Recipe
Thaw the pastry on your bench in its package.
Heat oven at 180 degrees. Line baking trays with grease proof paper.
Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl.
Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.
Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves.
Place the mixture down the centre of each half (width of about 1 – 1.5 cm).
Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).
Place pieces onto large lined baking trays, ensuring you leave room between pieces.
Beat egg, and using a pastry brush, brush each piece with the egg mixture.
Place in oven and bake for 40 – 45 minutes until golden brown.
Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.
Recipe by GH Nutrition.
Ingredients
2kg leg of lamb
1/4 cup extra-virgin olive oil
Large sweet potato, skin on, halved and cut into half-moons
2 carrots, skin on, halved and cut into half-moons
2 tbsp extra-virgin olive oil, to drizzle over vegetables
2 x 400g cans chickpeas, drained, rinsed
70g chermoula spice
Mint & Couscous Salad:
400g couscous
2 tbsp extra-virgin olive oil, for the couscous
400ml boiling water
4 oranges
1/4 cup extra-virgin olive oil, for the salad
2 + 1/2 tbsp caramelised balsamic vinegar
1/2 tsp ground cinnamon
3/4 cup finely chopped dates
1/2 cup slivered almonds, toasted
1/2 bunch fresh mint, leaves picked, to serve
Equipment
Large Roasting Pan
Recipe
Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.
With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.
While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork.
Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.
Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.
Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Recipe by GH Nutrition.
Ingredients
2 tbsp extra-virgin olive oil
1 brown onion, diced
3 garlic cloves, crushed
2 large carrots, skin left on, diced
2 zucchini, diced
2 celery sticks, diced
1 swede, skin left on, diced
1.5 cups dry soup mix, rinsed and drained
8 cups salt-reduced chicken stock
1kg chicken legs
Sea salt and cracked black pepper
Fresh sourdough, to serve
Equipment
Large Saucepan
Recipe
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.
Add carrot, zucchini, celery and swede. Cook for 2 minutes.
Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.
Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.
Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.
Season with sea salt and cracked black pepper.
Serve with warm, fresh sourdough.
Thai Pumpkin and Chickpea Curry
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.
Recipe by GH Nutrition.
Ingredients
500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
1/4 cup Thai yellow curry paste
400mL light coconut milk
1 tbsp fish sauce
400g tin chickpeas, drained and rinsed
1 dozen cherry tomatoes, washed
Large handful of baby spinach leaves, rinsed
Fresh coriander leaves, roughly chopped, to garnish
1 long red chilli, thinly sliced, to garnish
Steamed white rice, to serve
Equipment
Oven Tray
Large Frypan
Recipe
Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.
With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.
Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.
Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli.
Lemon & Mustard Milk-Braised Chicken
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece.
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece. If you desire, add cut up veggies such as red onion, carrot and potato to the dish and let them cook slowly in the juices.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
Extra-virgin olive oil
1 x 1.5kg whole chicken, tied at the legs
1 / 2 cup Dijon mustard
2 tsp mustard powder
2 cups milk
1 + 1 ⁄ 2 cups salt-reduced chicken stock
2 tsp fennel seeds
2 lemon’s worth of zest
8 sprigs fresh oregano
Sea salt and cracked black pepper, to season
Equipment
LARGE heavy-based ovenproof saucepan
Recipe
30 minutes before cooking, bring chicken out to room temperature. Marinate with olive oil, sea salt and cracked black pepper. Tie legs together with string. Preheat oven to 200 degrees Celsius.
Heat a generous drizzle of olive oil in a large heavy-based ovenproof saucepan. Add saucepan to high heat and place chicken in, cooking and turning for 10 minutes or until golden.
While the chicken is cooking, combine the mustard, mustard powder, milk and stock in a large jug and whisk to combine. Add the mixture to the pan and sprinkle over the fennel seeds, lemon zest and oregano leaves.
Place the saucepan in the oven and cook, with the lid on, for 1 hour and 30 minutes or until chicken is tender and cooked through. The lid can be kept on or off, but we prefer on for extra moist chicken.
Note, oven tray was only used for the photograph. Use a large heavy-based ovenproof saucepan to cook the chicken.
Mediterranean Crusted Eggplant
Adding a tin of chickpeas to this dish makes it a complete and nutritious meal.
Adding a tin of chickpeas to this dish makes it a complete and nutritious meal. Chickpeas are a rich source of protein, as well as fibre, vitamins and minerals. Ensure you rinse your chickpeas thoroughly to make them easier to digest.
Recipe by Georgia Houston from GH Nutrition
Ingredients
1 tbsp extra-virgin olive oil
1 medium brown onion, finely chopped
1 garlic clove, crushed
400g tin cherry tomatoes
250g tin chickpeas, drained and rinsed
1 cup water
2 tbsp tomato paste
1/2 tsp dried chilli flakes
Black olives, pitted and torn
100g goat’s cheese, crumbled
Handful of basil leaves, torn
Sea salt and cracked black pepper, to season
Crusted Eggplant Ingredients:
1/2 cup parmesan, grated
1/2 cup breadcrumbs
2 tsp dried oregano
1 free-range egg, whisked
1 large eggplant (600g), cut into 1cm rounds
2 tbsp extra-virgin olive oil
Sea salt and cracked black pepper, to season
Equipment
Medium Saucepan
Large frypan
Recipe
To prepare the sauce, add the oil to a medium saucepan. Once hot, add the onion. Cook for 2-3 minutes, until translucent. Add the garlic. Cook for another minute.
Add the cherry tomatoes, chickpeas, water, tomato paste and chilli flakes. Season with sea salt and cracked black pepper. Let simmer for 15-20 minutes.
To prepare the eggplant, combine the parmesan with the breadcrumbs and oregano leaves in a shallow bowl. Whisk egg in a separate shallow bowl.
Dip each eggplant into the egg and then breadcrumb mixture. Coat completely and set aside onto a large plate or tray.
Heat oil in a large frypan. When the oil is hot, add the eggplant and cook, in batches, for 1-2 minutes on both sides, until golden. Set aside.
To serve, place eggplant on a plate, slightly overlapping. Top with the tomato mixture and scatter over the olives, goat’s cheese and basil leaves. Season with sea salt and cracked black pepper.
Baked Pork and Oregano Meatballs
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals.
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals. Ask our butchers to trim off the external fat, or alternatively trim your meat at home, for a healthier meat choice.
Recipe by Georgia Houston from GH Nutrition
Ingredients
1/3 cup fine burghul
3/4 cup boiling water
1kg lean pork mince
2 free-range eggs
1 + 1/2 cups oregano leaves, roughly chopped
2 tsp ground cumin
1/3 cup balsamic vinegar
Sea salt and ground black pepper, to season
2 tbsp extra-virgin olive oil
4 cloves garlic, crushed
3 cups passata
2 cups mozzarella, grated
1/4 cup parmesan, grated
Oregano leaves, to serve
Equipment
Medium Saucepan
Large frypan
Recipe
Preheat oven to 200C. Place the burghul and water in a large bowl and mix to combine.
Cover with glad wrap and let sit for 15 minutes, until it soaks up all the water and expands.
Add the mince, eggs, oregano, cumin and vinegar to the bowl and mix well to combine.
Season with sea salt and cracked black pepper. Using wet hands, roll mixture into 2 tbsp balls and lay out on a plate.
Heat 1 tbsp of the oil in a large frypan over medium-high heat. Cook the meatballs, in batches, for 5-7 minutes, or until cooked through and browned. Once cooked, place in a large ovenproof dish and set aside. Repeat with remaining meatballs.
Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Add the passata and season with sea salt and cracked black pepper. Bring to the boil and cook for 5 minutes, or until slightly reduced.
Pour the sauce over the meatballs. Top with mozzarella and parmesan. Bake for 10 minutes. Top with oregano leaves and serve.
Slow-Roasted Oregano and Anchovy Lamb with Duck Fat Roasted Potatoes
Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour.
Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour. Anchovies are a great source of readily available omega-3 fatty acids, which are well known for health benefits, including reducing heart disease risk, dementia, age-related macular degeneration and inflammatory conditions.
Recipe by Georgia Houston from GH Nutrition
Ingredients
3 cloves garlic, crushed
3 anchovy fillets, drained and finely chopped
1/3 cup oregano leaves, stems removed and finely chopped
1/4 cup brown sugar
2 tbsp balsamic vinegar
2kg leg of lamb, bone in
1/2 cup white wine
2 tbsp extra-virgin olive oil
Sea salt and cracked black pepper
Duck Fat Potatoes:
1kg Dutch cream potatoes, skin on, cut into quarters
100g duck fat
1 garlic head, cloves separated
2 tbsp rosemary leaves
Equipment
ROASTING TRAY
Roasting Pan
Recipe
Preheat oven to 200C. Place the garlic, anchovy and oregano in a mortar and pestle to a rough paste. Add the sugar and vinegar and mix to combine. Rub marinade over lamb.
Line a roasting tray with two sheets of baking paper and place lamb on top. Drizzle over wine, olive oil and season with salt and pepper.
Cover with foil and fold the paper and foil to enclose tightly. Bake in the oven for 3 hours or until lamb is tender.
Remove the foil and cook for a further 15 minutes or until the marinade is golden brown and caramelised.
With 1 hour remaining on the lamb, place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.
Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes). Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).