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Spicy cumin'd fish

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (200g) basmati rice
  • 1 1/2 cups (375ml) vegetable stock or water
  • 2 tbs lemon juice
  • 100g green beans, chopped
  • 400g can lentils, rinsed, drained
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin "cumin'd is my own word, you may use it if you want..."
  • 1/2 tsp chilli flakes
  • 8 (about 800g) white fish fillets (such as bream or whiting)
  • Lemon wedges, to serve

Instructions 

Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
 
Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the beans and lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
 
Meanwhile, combine the turmeric, cumin, chilli and remaining oil in a large bowl. Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
 
Heat a large non-stick frying pan over high heat. Add the fi sh and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
 
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired.

Pork Belly with Blood Orange & Star Anise

Serves: 2-4 | Preparation Time: 15 min

Ingredients 

  • Pork belly on the bone 4-5 ribs still in if you can. Free range please.
  • 2 star anise
  • 2 cloves garlic crushed
  • 1 tbsp honey or brown sugar
  • 2 tbsp soy sauce
  • 3/4 litre chicken stock (you may need more depending on your dish.
  • 1 tbsp tomato paste
  • Juice of 1 blood orange (you can use oranges or tangelo's etc)
  • Zest of 1/2 the Blood orange.
  • Sea salt & cracked black pepper to taste

Instructions 

Preheat the oven to 160°C.

Dissolve the tomato paste into the stock and add all other ingredients to the pan except the pork. stir well to combine.

Score the pork belly in diagonals to allow for easy division of crackling later.

Rub the pork with oil and salt and place into the dish. You want the liquid to just cover the flesh but not the top layer of fat. You will always get a higher part if you are 'on the bone' so just cover up to it's lowest point. Top up with more stock if you need to.

Cover with foil but be careful not to let the foil stick to the top of the meat, this will transfer too much heat and spoil any parts of crackling it touches.

Place in the oven. Check after 3 hrs, you are looking for the flesh to start to fall away very easily and the liquid to be reduced to a jus.

Remove when cooked and turn the oven up to 220°C.
When the oven is a temperature remove the foil and place the pork back in until the crackling has formed.

Serve with rice and Asian vegetables.

Bacon & Thyme Penne

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 1 tbps sea salt
  • 500g penne pasta
  • 3 tbsp olive oil
  • 200g mushrooms, sliced.
  • 2 Cloves garlic, thinly sliced
  • 0.25 Cup chicken stock
  • 0.5 Cup fontina cheese, grated
  • 0.25 Cup chopped thyme (try mint it is surprisingly good too)
  • 2  slices bacon, chopped
  • freshly ground black pepper

Instructions 

Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
Turn heat to medium-high and add garlic and bacon. Cook, stirring, until fragrant, about 3 minutes.

Stir in chicken stock and penne and cook until stock is absorbed.

Stir in cheese until melted and coating the pasta.

Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.

Mexican Mince Beef

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 2 Tablespoon (Metric) vegetable oil
  • 1 Unit onion, finely chopped
  • 2 Clove garlic, crushed
  • 700 Gram lean minced beef
  • 1 Teaspoon (Metric) ground cumin
  • 1 Teaspoon (Metric) dried chilli flakes
  • A few shakes of tabasco
  • 1 Tablespoon (Metric) dijon mustard
  • 2 Tablespoon (Metric) tomato sauce
  • 425 Gram tomatoes
  • 400 Gram red kidney beans, drained
  • 200 Millilitre beer or red wine
  • sea salt and black pepper to taste
  • 1 Tablespoon (Metric) coriander powder
  • 1 Unit avocado
  • 1 Unit tomato
  • 1 Unit lime, juice of
  • tortillas - make your own with our fresh soft tortillas recipe!

Instructions: 

Make your own tortillas with our fresh soft tortillas recipe.To garnish - avocado, tomato, juice of one lime and tortillas.Heat the oil in a large frypan and cook the onion for 5 minutes until softened. Add the garlic, stirring, then add the minced beef, breaking it up as it fries for another 5 mins or until browned.Add the cumin, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and beer and simmer, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in coriander.To serve, spoon into warm pasta bowls. Garnish with diced avocado and tomato tossed with lime juice, then serve with hot fresh tortillas.

Hot lettuce ?

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 slices of sourdough toast buttered
  • 6-8 slices of rare roast beef or sirloin sliced thinly
  • 1 garlic clove, smashed and peeled
  • 20g butter
  • Pinch of chili flakes
  • 1 large tomato sliced
  • 1 pickle sliced thinly
  • 1/2 tsp hot English mustard
  • 1 head of iceberg, trimmed and cut into 1-inch-wide strips (about 10 cups)
  • Coarse salt and freshly ground pepper

Instructions

Heat oil in a nonstick pan over medium heat. Add garlic, butter and lettuce and saute until soft. Season with salt and pepper.   

Butter toast and thinly spread with hot English mustard.

Add a layer of sliced tomatoes and then the 'hot lettuce'.

Top with the slices of beef and pickle.

Drizzle any pan juices over the open sandwich.

Enjoy!

Five minute fish

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips
  • 4 white fish fillets
  • 4cm-piece fresh ginger, cut into thin strips
  • 1 tbs soy sauce
  • 1 tsp sesame oil

Instructions 

Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
 
Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil.
 
Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish.
 
Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling.
 
Bake in 2 baking trays for 15 minutes or until just cooked through.
 
Open the parcels, serve with rice. 

Lamb cutlets wrapped in bacon with cannellini bean salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 8 frenched lamb cutlets
  • 2 tsp English mustard
  • 4 rashers of streaky bacon, halved widthways
  • 1/4 cup (60ml) olive oil
  • 800g canned cannellini beans, rinsed, drained
  • 1 fenel bulb, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup fresh parsley leaves

Instructions 

Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
 
Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
 
Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
 
Season and serve with lamb cutlets.

Duck, Pumpkin & Orange Casserole

Serves: 2 | Preparation Time: 60 min

Ingredients 

  • 2 skinless, boneless duck breasts, about 175g each 
  • 1 tbsp vegetable oil 
  • 1 onion, thinly sliced 
  • 2 celery sticks, sliced 
  • 2 large garlic cloves, crushed 
  • 500g pumpkin, cubed into 3 cm pieces 
  • 75ml chicken or vegetable stock 
  • 1/2 red chilli, deseeded and thinly sliced (optional) 
  • 4 sprigs of thyme, leaves picked
  • 3 oranges

Instructions 

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the pumpkin and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and pumpkin are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the pumpkin around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments. 

Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min

Ingredients 

This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P

Instructions 

First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
 
This is important as the pasta will continue to cook in the hot stock.

Chicken with Green Peppercorns

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • ½ l Chicken Stock
  • vegetable oil for frying
  • 1 tablespoon Sesame Paste
  • 1 tablespoon caster sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • ½ tablespoon Ginger Finely chopped
  • ½ tablespoon Garlic finely chopped
  • ½ tablespoon Chilli Oil
  • 2 teaspoons Fresh Green peppercorns
  • 1½ tablespoons Chopped Chilli's

Instructions 

Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through.

Drain the chicken well.

Remove the oil from the wok, leaving a little behind.

Reduce the heat a little. Add the ginger and garlic and stir fry quickly.

Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together.
Place the sauce aside.

To Serve - Cut the chicken Chinese style and arrange on a platter. Pour the sauce over the top and finish with chopped shallots. Serve with steamed jasmine rice.

Recipe: Neil Perry

Asian Noodles with Ginger Garlic & Avocado

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 250g Asian noodles (pre soaked/cooked as per pack instructions)
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • 1tbsp ginger peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1tbsp Light soy
  • 1tbsp oyster sauce
  • 1/2 Spanish onion (sliced)
  • 1 avocado
  •  parsley leaves

Instructions 

Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into neat slices thick enough to hold shape.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with parsley.

Pappardelle with Fresh Basil, Goat's Cheese & Zucchini Flowers

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 90 Gram ricotta cheese
  • 60 Millilitre double cream
  • 3 Teaspoon (Metric) basil, thinly sliced (roll about four/five leaves together and then slice, it is easier)
  • 0.25 Teaspoon (Metric) ground nutmeg
  • 150 Gram good dried papardelle pasta or 200g of fresh pasta
  • 30 Millilitre olive oil
  • 2 small zucchini, sliced into thin batons
  • 4 zucchini flowers
  • plain flour, for dusting
  • 50 Gram woodside ediths ash goats cheese or similar

Instructions 

Combine ricotta, cream, basil & nutmeg in a bowl and season well. Leave this at room temperature for an hour.

Cook the pasta until al dente. While pasta is cooking, fry the zucchini in the olive oil. Remove and place on paper towel.

With only a few minutes before the pasta is cooked, start to prepare the zucchini flowers. Dust the zucchini flowers with flour and shake of the excess and fry for about a minute until golden.

Drain the pasta and place into a large bowl. Add the zucchini flowers and ricotta mixture and toss lightly. Sprinkle with crumbled goats cheese to serve.

Wagyu beef burger with roasted beets

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 800g wagyu beef mince
  • 1 medium brown onion, finely chopped
  • 2 eggs
  • 1/2 cup breadcrumbs
  • Salt
  • Freshly ground pepper
  • 2 tbsp grated fresh horseradish or 1 tbsp bottled
  • 150ml sour cream
  • 4 sourdough bread rolls
  • salad leaf
  • 2 medium beetroot, roasted, peeled and sliced

Instructions 

Preheat a barbecue or grill to high.
Mix mince, onion, eggs and breadcrumbs together and season well.
Shape into four burger patties and grill on both sides, to your liking.
Combine horseradish and cream.
Cut bread rolls in half, toast lightly on the barbecue and fill with lettuce, beetroot, pattie and a few spoonfuls of horseradish sour cream.

Moroccan Lamb Rissoles with Cucumber Salad

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 400 Gram lamb mince (ask your local butcher for his best)
  • 1 egg, beaten
  • 0.5 Cup rolled oats
  • 1  roasted/fried capsicum, diced
  • 1 tbsp tomato paste
  • olive oil
  • 0.25 Cup ricotta
  • 200g tzatziki, to serve
  • Unit flat bread, for two
  • 2 tsp moroccan spice
  • cucumber, sliced
  • rocket leaves to serve
  • lemon juice

Instructions 

You can make your own Moroccan spice - grind up your own cumin, cinnamon quill, dry chilli flakes, garlic & sugar. About ¼ tsp of each but you can play around with it with the flavours you like more. Taste the dry mix before adding garlic to get a feel for it.

Combine all ingredients in bowl and roll into 6 balls, place on a tray. Have some warm water to dip your hands in this helps to get an even finish to your patties.

With a flat hand lightly press the balls to form patties and rest in the fridge for half an hour. This will help them to keep their shape during cooking. On a medium heat the oil in pan and cook patties for about 15 minutes turning occasionally.

Salad - Combine lemon juice, sugar, oil and seasoning in bowl and whisk to form a dressing.
Toss cucumber and rocket in dressing and plate. Add the rissoles and spoon out some tzatziki and enjoy with warm flatbread.

Apple & Squash Meatloaf

Serves: 4 | Preparation Time: 40 min

Ingredients 

  • 800g-1kg butternut squash
  • 450g lean ground beef
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2 cups chopped apples (2 to 3 apples)
  • 1/4 cup raisins, optional
  • salt
  • 4 tablespoons brown sugar, firmly packed (if you are using sweet apples use less or none)
  • 2 tablespoons melted butter

Instructions 

Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground beef in a large pan. Drain off excess fat. Remove the pan from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and scoop out the pulp from the squash.
 
Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to a flan or shallow tray speading it out so that you have a 2-3 inch depth.

Sprinkle the brown sugar on and drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. 

Easy Prawn Stir Fry with Thai Basil

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • 1/3 cup peanut oil
  • 8-10 prawns, butterflied and deveined
  • 2 cloves garlic, thinly sliced (one single clove)
  • 1 red chilli, deseeded and cut into strips
  • one handful Thai basil leaves
  • 1/4 cauliflower, broken into small florets, cooked
  • 1 tbsp fish sauce
  • 1/2 tbsp sugar
  • juice of 1 blood orange

Instructions 

Heat a wok until very hot. Add the oil and prawns and stir-fry until they are translucent - but not cooked.
Add the garlic, chillies, basil and Cauliflower and stir until hot and just wilted.
Add the fish sauce and sugar, stir until dissolved, squeeze in the blood orange, toss and serve.

Lamb with pomegranate

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 0.5 Cup verjuice
  • 0.5 Cup extra virgin olive oil
  • 1 Unit lemon, sliced
  • 1 Tablespoon (Metric) pomegranate seeds
  • 1 Unit sprig of rosemary
  • 1 Pinch pepper
  • 200 Gram barossa milk fed lamb loins (x2)
  • 1 Teaspoon (Metric) butter
  • 0.5 Bunch silverbeet, cleaned and removed from stem
  • 1 Tablespoon (Metric) preserved lemon, pith removed, sliced thin and soaked in verjuice

Instructions 

Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Season lamb with salt and pepper.Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is resting, add olive oil to the same pan and toss in silverbeet. Toss until silverbeet has started to wilt add preserved lemon and a little verjuice. Once silverbeet is wilted place on plate. Top with sliced lamb and drizzle with bath ingredients.

Crispy Skinned Snapper

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • 400g snapper fillets, skin on
  • 2 tbsp plain flour
  • 2 squares of baking paper
  • 200 ml clarified butter
  • 2 large beetroot, cooked
  • 1 tsp capers, washed
  • olive oil
  • lemon wedges, to serve

Instructions 

Tip - You can make your lemon look a bit nicer than your local hotel. Take the whole lemon and cut it diagonally in half, then lay the flat side down and half again. Trim the branch end and the lemon will sit up on it’s own.

Get your fishmonger to thoroughly fillet your snapper (skin on), make sure you make a point of it. There are always bones that need to be tweezered out and I’d prefer to drink wine while I cook instead!
(Scoring the skin side will stop it from folding up when the skin shrinks)
Next lightly dust each skin side with the flour. Then heat enough butter in the pan for 2mm deep until hot but not smoking. Gently place the fillets skin side down and cook for 2-3 minutes on medium heat. Turn fillets and seal and cook for about a minute. (Depending on thickness it may take slightly more or less time).

Peel the beetroot and dice into 10mm cubes, season well, mix in capers and a good splash of olive oil then heat gently in a separate pan. Spoon beetroot into the centre of the plate and rest snapper onto it. Finish with a squeeze of a lemon.

Chicken with Tarragon Butter

Serves: 2 | Preparation Time: 45 min

Ingredients 

  • 100g butter
  • tarragon leaves, finely chopped
  • 2 chicken breasts (skin on)
  •  tarragon butter
  • salt and pepper
  • 200g broccoli, cut into florets
  • 1 Cup long grain rice
  • 1 red capsicum, sliced in half

Instructions 

Tarragon Butter
Take out 100g of butter and allow to soften at room temp. Pick 20ish tarragon leaves and finely chop. Mix into the butter and place in the centre of a sheet of glad wrap. Fold the glad wrap in half and roll the butter in the wrap. Holding both ends; twist until you make a sausage shape. Place in freezer for an hour.

Chicken
Pre heat the oven to 180 degrees. Remove your tarragon butter from the freezer and slice into discs. With a small knife make a hole between the skin and the flesh and slide in one or two discs of butter. Lightly brush all of the chicken with oil and season well.

Clean the capsicum and remove all seeds and slice in half. Rub with oil and seasoning and place in baking tray. Add the prepared chicken breasts to the same tray and roast uncovered for about 20 minutes.

While the chicken is cooking prepare your rice and add two crushed garlic cloves to the water.

Cook your broccoli in salted water until cooked through, toss in butter and seasoning. Remove chicken from tray and place on plate. Spoon rice into capsicum halves and drizzle with tray juices. Serve with broccoli.

Daikon radish & beef salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
  • 2 tbs mirin
  • 1 tbs dark soy sauce
  • 1 small daikon (400g), peeled, shaved into ribbons using a vegetable peeler
  • 1/4 capsicum sliced very finely
  • 2/3 cup mint leaves
  • 2 cups baby spinach

Japanese dressing

  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tsp mirin*
  • 1 tsp sesame oil

Instructions 

Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
 
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
 
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
 
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss.
 
Top daikon with beef salad and drizzle with extra dressing.