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MISCHIEVIOUS MAINS


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Meat-Based Mains - Asian
Chinese Braised Pork Belly
Chinese Caramelised Black Pepper Pork Belly
Chinese Garlic & Beans Pork Belly
Sweet & Spicy Chinese Sriracha Hot Wings (Baked)
Sweet & Spicy Crispy Chicken Wings (Fried)
Sesame and Miso-Glazed Chicken Wings (Baked)
Chinese Braised Beef
Chinese Shrimp Noodles with Grapefruit, Green Peppercorns and Spiced Chicken
Chinese Lemon Chicken
Chinese Stir-fried Chicken in XO Sauce
Chinese Five-Spice & Orange Duck Savoury Pies
Duck with Pickled Plums
Cantonese Glutinous Sticky Rice Parcels (with Pork)
Chinese Turnip Cake with Sausage, Chinese Bacon and Mushrooms
Chinese Pork DanDan Noodles
Chinese Chicken with Hoisin Sauce
Hoisin Chicken with Spiced Pearl Couscous
Chinese Sichuan Steak Tartare
Sticky Hoisin Pork Ribs
Chinese BBQ Spicy Hoisin Pork Ribs
Yunnan BBQ Pork Ribs with Black Vinegar Sauce
Chinese BBQ Pork
Flank Steak with Ginger Sesame Glaze
Taro Yam Basket with Kung Pao Chicken
Chinese Pork and Cabbage Dumplings
Shanghai Soup Dumplings (Xiao Long Bao)
Prawn Steamed Dumplings with Spring Onion & Ginger
Lamb and Coriander Dumplings

Vietnamese Caramelised Pork Belly (in Coco Water Sauce)
Vietnamese Braised Chicken (or Duck) with Ginger
Vietnamese Lemongrass Tamarind Chicken
Vietnamese Honey & Five Spice Chicken
Vietnamese Stirfried Prawns in Tamarind Sauce
Vietnamese Stirfried Spicy Lemongrass Prawns
Vietnamese Lamb Slices in Lettuce Bowls
Vietnamese Lamb Slices in Lettuce Bowls
Vietnamese Pork & Mushroom Stuffed Tomatoes
Vietnamese Chicken Curry
Vietnamese Chilli-Salted Squid
Vietnamese Stir-fried Beef with Pineapple

Malaysian Beef Rendang
Malaysian Curry Chicken Wings
Laksa Roasted Chicken Thighs

Thai Chicken in Basil & Coconut Broth
Thai Sweet Coconut and Curry Pork Skewers
Thai Stir-fried Crispy Chicken with Basil
Thai Choo Chee Prawns
Thai Red Duck Curry with Lychees
Alternative Chicken & Potatoes with Red Curry
Lemongrass Steamed Mussels, Clams or Prawns with Thai Flavours
Thai Beef Salad
Thai Massaman Beef Curry with Potato & Shallots
Thai 'Sun-dried' Beef
Thai Chicken with Green Curry
Thai Fried Noodles (Pad Thai)
Thai Stirfried Crispy Fish Fillet with Red Curry Paste

Burmese Chicken Curry

Sweet & Spicy Korean Fried Chicken Wings (Yangnyeom Chicken)
Korean Spicy Chicken Stirfry with Rice Cakes (Dokbogi)
Korean Bulgogi BBQ Beef
Korean Chapchae Glass Noodles & Beef Stirfry
Korean BBQ Beef Ribs

Japanese Terriyaki Beef
Japanese Okonomiyaki Savoury Pancakes
Dry Japanese Mabo Dofu

Indian Butter Chicken with Cashews

Soy & Ginger Steamed Clams
Pork chops with Spicy Lemon & Garlic Sauce
Sticky Lime and Ginger Chicken
Sirloin Steak with Ginger & Garlic Asian Marinade
Lamb Kebabs w Satay Sauce
Sweet Chilli, Soy and Sesame Beef Ribs

Vegetarian
Cauliflower & Cavolo Nero Rice Pie
Sundried Tomato Stuffed Portobellos with Taleggio
Japanese Agedashi Tofu (Fried tofu in Japanese broth)
Italian Ricotta Gnocchi with a Brown Butter & Sage Sauce
Parisian Gnocchi (Egg, Milk & Flour)
Ricotta Gnocchi (with lots of ricotta)
Milanese Spinach Dumplings in Gorgonzola Sauce
Baked Polenta with Tomatoes, Aubergines, Peppers and Mozzarella
Mushroom and Tarragon Pies
Beetroot & Goat's Cheese Jalousie Tart
Chinese Vegetarian San Choi Bau
Cauliflower Crust Pizza
Creamy Baked Potato Gnocchi with Sundried Tomatoes
Spinach & Marscarpone Pasta
Tagliatelle with Walnuts and Lemon
Eggplant Parmigiana
Italian Cheese Stuffed Shells
Veggie Ravioli (Spinach/Ricotta; Squash/GoatCheese)
Vegetarian Lasagna
Risotto with Parmesan
Shitaake Mushroom and Kale Risotto
Swiss Neuchatel Cheese Fondue
Korean Kimchi Fried Rice
Cambodian Crispy Rice Flour Crepes
Spinach & Ricotta Pie
Potato & Cherry Tomato Tarte Tatin
Mushroom Tarte Tatin
Pear & Shallots Tarte Tatin
Saag Paneer : Spinach w Indian Cheese
Indian Chickpea Curry (Chole)
Roasted Garlic and Potato Soufflee with Salsa Verde
Vegetarian Stuffed Cabbage
Mediterranean Felafel
Rainbow Pasta
Meat-Based Mains - European & Mediterranean
British Fare - Beef Wellingtons

French Coq au Vin (Chicken Braised in White Wine Sauce)
French Chorizo Cassoulet
Provencal Braised Chicken
Moules Marineres (Mussels Steamed in a Wine Sauce)

Swedish Meatballs & Egg Noodles

German Pork/Veal Schnitzel

Russian Beef Stroganoff

Hungarian Chicken Paprikash
Hungarian Chicken Paprikash (Spicier)
Hungarian Sausage & Potato Casserole

Italian Pork Sausage & Caramelised Fennel Orrechiette
Italian Veal Saltimbocca (with sage and proscuitto)
Italian Veal Parmigiana
Sicilian Chicken Agrodulce (Sweet & Sour)
Italian Prawn Ravioli with Sauce Vierge
Italian Meat Lasagna
Italian Spaghetti Alla Puttanesca (Olives, Capers & Tomatoes)
Italian Fettuccine w/Peas & Prosciutto
Italian Rotelle with Crushed Peas, Pancetta and Mint
Italian Spicy Salami and Brussel Sprouts Pasta
Osso Buco with Olives, Basil and Anchovies
Herb-crusted Scotch Pork Roast with mostarda di frutta (fruit chutney)

Macedonian Zilnek Pastry (from Biljana)

Greek Silverbeet Spinach and Feta Triangles
Greek Moussaka (Eggplant and Lamb Casserole)
Pastitsio Greek Lasagna
Lamb Shanks with Preserved Lemons and Fennel

Morrocan Chermoula Chicken Tagine
Moroccan Osso Bucco with Chickpeas and Gremolata
Morroccan Lamb Stew with Orange, Dates and Figs

Lebanese Triple-Cooked Duck with Cinnamon & Cardamom
Lebanese Sticky Spicy Roast Lamb Ribs with Sumac

Iranian Stuffed Apples with Spiced Beef and Saffron Sauce

South African Bobotie (Curry Casserole)
Ethiopean Spicy Chicken & Egg Stew (Doro Wat)
Ethiopean Spicy Beef Tibs
Ethiopean Split Peas with Turmeric (Yekik Alicha)

Feta stuffed Meatballs
Chicken with Sage & Orange
Roasted Fish in a Lemon-Nut Crust
LambChops with Herbs and Mushroom Sauce

Dough & Sauces
Pasta Dough
Pizza Dough
Bechamel Sauce
Fettuccine Alfredo Sauce

Meat-Based Mains
- Latin American

Mexican Tamales

Meat-Based Mains
- North American, Australian, etc

Canadian Sheppard's Pie
Quebec-style Duck with Apples & Maple Syrup
Maple & Orange Pork Loins

Memphis Pork Ribs with Smokey 'n Sweet BBQ Sauce
American Mountain-style Mac and Cheese
Crispy & Succulent Southern Fried Chicken
North American Chicken Nuggets
Californian Burritos
Meatloaf

Jamaican Goat Curry
Jamaican Beef Patties

Classic Aussie Garlic-Infused Lamb Roast
Herb-Roasted Leg of Lamb with sweet & hot apricot chutney
Australian Sticky Honey-Glazed Lamb Roast
Australian Lamb Roast with Olive Sauce
Australian Chilli Crusted Lamb Cutlets
Seared Scallops with Garlic Herb-Butter Sauce
BBQ Cumin Salmon with Cucumber Chilli Salsa

Red Wine Braised Beef Cheeks
Braised Beef Cheeks with Olives
Braised Lentils and Sausages
Roast Pork Tenderloin with Pears & Shallots
Pork Loin with Balsamic and Bay Leaves
Lemon, Garlic & Thyme Roast Chicken
Duck a l'Orange with Blood Orange Sauce
Lemon & Garlic Chicken with Green Beans
Crispy Chicken Stew with Lemon, Artichokes, Capers and Olives
Simple BBQ Roasted Whole Chicken
BBQ Chicken Thighs with Sultana Vinaigrette and Roasted Apples
Mushroom & Peanut Sauce PorkChops
Chicken in Orange Marmalade Sauce
Salmon with Lime & Ginger Glaze


Chinese Braised Pork Belly

Serves 4
Prep & Cook time : 1hr 20mins
Prep time only : 20 mins

Ingredients:

  • 470g pork rashers or pork belly cut (about 3 thick rashes)
  • 1 Clove Garlic, sliced
  • 2 Spring Onion Stalks, chopped
  • 2 tsp Shaoxing wine (Can use as a substitute: Pale Dry Sherry)
  • 18g Rock sugar (or as I don't have any, 2-3 tsp of raw sugar)
  • 2 tbsp Light soy sauce
  • 2 tsp Dark soy sauce
  • 4 tbsp Chinkiang / Zhenjiang vinegar (Black Rice Vinegar)
  • 1 Cup Water
  • 1 tbsp Vegetable oil
Instructions:
  • Cut the pork into 1 - 1.5 inch long very thick slices (about 1 cm high).
  • Heat a wok or large pan, add vegetable oil and allow to heat up.
  • Fry the pork until light brown on both sides. Halfway through, add garlic slices.
  • Add wine, light soy, dark soy, black rice vinegar, water and sugar.
  • Bring to a boil. Then add the chopped spring onion stalks.
  • Cover the pan. Then change the heat to simmer, until the pork softens and the sauce is reduced by 2/3rds. About 40min-1hr.


Chinese Caramelised Black Pepper Pork Belly

Serves 4

Ingredients:

  • 3 Shallots, chopped finely
  • 2 Cloves Garlic, crushed and minced
  • 2 tbsp Fish Sauce
  • 1 tbsp Black Pepper, coarsely cracked
  • 800g Boneless Pork Belly, rind removed, chopped into bite sized pieces
  • 1 tbsp Peanut Oil
  • 2 tbsp Dark Brown Sugar
  • 160ml Boiling Water
  • 2 Green Onions, sliced finely, for garnish
Instructions:
  • In a large bowl, combine shallot, garlic, fish sauce, cracked pepper and pork belly. Let marinate for 30 mins.
  • In a pressure cooker, heat oil and brown pork belly in batches. Remove from the cooker as they are done.
  • Then return all the pork belly, remaining marinade and sugar. Toss the mixture until it caramelises.
  • Add the boiling water. Give it one quick stir and secure the lid on the pressure cooker.
  • Bring the pressure cooker to high pressure and when it starts to countdown, reduce heat to medium to stabilitise the pressure. Cook for 20 minutes.
  • Release the pressure, open the lid, stir the mixture and serve with green onion garnish.


Chinese Garlic & Beans Pork Belly

Serves 4

Ingredients:

  • 750g Pork Rashers, cut into 1 inch pieces
  • 2 tbsp Oil
  • 1 tbsp Canned Black Beans, rinsed
  • 1 Cup Water
  • 2 tsp Soy Sauce
  • 2 tsp Ginger, grated
  • 2 Cloves Garlic, crushed and minced
  • 2 tsp Cornflour
  • 2 tbsp Water + extra
  • 2 tsp Sherry
Instructions:
  • In a large frying pan, saute pork pieces in hot oil until golden brown.
  • In a food processor, place the rinsed beans with a tablespoon of the water. Let sit for 10 mins then blend on high speed.
  • In a medium-sized bowl, combine soy sauce, ginger and crushed garlic.
  • In a large sauce pan, bring to a boil the sauted rashers and the bean sauce.
  • Reduce heat and simmer mixture, covered, for 1 hour.
  • In a small bowl, combine cornflour, 1 tbsp water and sherry to form a smooth paste. Add more water if needed.
  • Add cornflour mixture to pork. Stir until sauce boils and thickens, then reduce heat.
  • Simmer for one minute and serve.


Sweet & Spicy Sriracha Hot Wings

Beautiful balance of flavours. Very moorish!
Serves 4.
Prep 25mins + 2hrs marinating time. Cooking 25 mins.

Ingredients (Chicken & Marinade):

  • 1.5kg Chicken Wings
  • 2 Garlic Cloves, finely grated
  • 1 tbsp Ginger, finely grated
  • 60ml (1/4 cup) Light Soy Sauce
  • 1 tbsp Vegetable Oil
  • 1 tsp White Sesame Seeds
  • 1 Green Shallot, trimmed, thinly sliced
Ingredients (Sriracha Sauce):
  • 80ml (1/3 Cup) Sriracha Hot Chilli Sauce
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Honey
  • 1 tsp White Vinegar
Instructions:
  • Break up the chicken wings by using a sharp knife to remove (and discard) the wing tips. Then cut the wings in half at the joint.
  • Place garlic, ginger, soy sauce and oil in a large bowl or resealable plastic bag.
  • Add the chicken pieces to the marinade. Toss to coat. Then cover bowl with plastic wrap (or seal bag).
  • Place in the fridge for up to 2 hours to marinate.
  • Line a deep rectangle pan with aluminum foil.
  • Place wings in neat lines in the dish (reserve the marinade) and bake at 180C for 45 mins - 1 hour, until juices run clear.
  • Meanwhile, prepare sauce by combining, in a small sauce pan, reserved marinade and the sauce ingredients. Bring to a boil and reduce heat to low. Simmer for 2-3 mins.
  • Let rest for 10 mins with a sheet of foil placed loosely overtop.
  • Place chicken wings in a large glass bowl and pour over sauce. Toss wings to cover with sauce.
  • To serve, pile wings onto a serving plate and sprinkle with sesame seeds and shallots.

Sweet & Spicy Crispy Chicken Wings (Fried)

Serves 4
Prep & Cook 30 mins

Ingredients:

  • 1L Peanut or Canola Oil, for frying
  • 1/2 Cup Cornflour
  • 2 tsp Sea Salt
  • 750g Chicken Wings, each cut into two parts
  • 1/2 Cup Water
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Honey
  • 4cm Piece Fresh Ginger, peeled and cut into matchsticks
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Sesame Seeds
  • 1.5-2 tsp Dried Chilli Flakes
  • 1 Green Shallot, sliced thinly, to serve
Instructions:
  • Heat frying oil in a large saucepan over medium-heat to 180C.
  • Meanwhile, in a large bowl or plastic bag, place cornflour and coat chicken wing pieces in batches. Shake off excess cornflour.
  • Fry the chicken in 2-3 batches until golden and cooked through, for about 5-10 mins.
  • Transfer wings to a plate lined with paper towel to drain the oil. Cover loosely with foil to keep warm.
  • Meanwhile, in a large saucepan over medium-high heat, prepare the sauce by combining water, brown sugar, soy sauce, honey, ginger and vinegar.
  • Bring to a boil then simmer for 5 mins until sauce thickens.
  • Stir in chilli flakes and sesame seeds. Then toss in the fried chicken, ensuring it is fully coated.
  • When serving, top with sliced shallots.


Sesame and Miso-Glazed Chicken Wings (Baked)

Amazing flavour

Ingredients:

  • 1/2 Cup Mirin
  • 1/2 Cup (110g) White Miso Paste
  • 1 x 5cm Fresh Ginger, finely grated
  • 2 tbsp Dashi Powder
  • 1/2 Cup Caster Sugar
  • 1 tbsp Sesame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1L Water
  • 1kg Chicken Wings
Instructions:
  • In a large soup pot, over high heat, bring to a boil the mirin, miso, ginger, daishi, sugar, sesame oil, vinegar and water.
  • Add the chicken wings and return the mixture to boiling.
  • Then cover and reduce to a low simmer for 30 mins.
  • Carefully remove the wings from the stock and set aside. Keep 3 cups of the stock (discard the rest or save it for another use as it is delicious) and cook for 15 mins until reduced and sticky.
  • Meanwhile, preheat the oven to 250C.
  • In a deep rectangle baking pan lined with baking paper, line up the wings. Brush with the miso glaze.
  • Bake for 6-8 mins until golden.


Vietnamese Caramelised Pork Belly (in Coco Water Sauce)

Serves 4
Prep Time 10 mins + 1hr to marinate + Cooking Time 1 hour.

Ingredients:

  • 500g Pork Belly, cut into thick 1.5 inch slices
  • 1 tbsp Cooking Oil
  • 1 tbsp Sugar
  • 375 ml Unweetened Coconut Water
  • Sprigs of Coriander Leaves, for garnish
Ingredients for the Marinade:
  • 3 Shallots, minced
  • 2 Garlic Cloves, minced
  • 1 tbsp Sugar
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 tbsp Fish Sauce
  • 1 tsp Soy Sauce
Instructions:
  • Combine the marinade ingredients in a bowl and mix until the sugar is dissolved.
  • Pour the marinade over the pork slices, mix until well coated and allow to marinate for at least 1 hour.
  • Heat the oil in a wok or skillet over medium heat until very hot.
  • Add the marinated pork and stir-fry until the pork begins to brown, 3-5 mins.
  • Add the sugar and continue to stir-fry for 2-3 mins, until the sugar caramelises and the pork turns dark brown.
  • Finally pour in the coconut water and bring mixture to a boil.
  • Reduce the heat to low, cover and simmer the mixture for 35-45 min, stirring occasionally, until the sauce has reduced to half and the pork is tender.
  • Transfer to a serving plate, garnish with coriander leaves and serve hot with steamed rice.


Chinese Braised Beef (Such flavour, sooo moorish)

Serves 6
Prep & Cook time : 2.5 hours
Prep time only : 30 mins

Ingredients:

  • 2 tbsp Plain Flour
  • 1 tsp Five-Spice Powder
  • 1 tsp salt
  • 1 kg Boneless Beef Shin (or Gravy Beef), cut into 5cm pieces
  • 1/4 Cup Peanut or Sunflower Oil
  • 3 Eschallots, finely chopped
  • 4 Garlic Cloves, sliced
  • 3cm Piece of Ginger, peeled and grated
  • 1/2 Bunch Spring Onions, finely chopped, plus extra to serve
  • 1 Long Red Chilli, seeds removed, finely chopped, plus extra to serve
  • 50g Chinese Rock Sugar (alternative : brown sugar)
  • 1/4 Cup Chinese Rice Wine (Shaohsing)
  • 1 Cinnamon Quill
  • 1/4 Cup Dark Soy
  • 4 Cups (1L) Beef Consomme
  • 2 tbsp Peanut Butter
  • 2 tbsp Hoisin Sauce
  • 1 Bunch Chinese Broccoli (steamed) and Rice to serve
Instructions:
  • Combine the flour and the five-spice powder with 1 tsp salt.
  • Coat the beef in the flour mixture, shaking off and reserving any excess flour.
  • Heat 2 tbsp oil in a large stockpot over medium-high heat. Cook beef in batches, turning regularly until browned, for 3-4 mins. Remove beef from pot and set aside.
  • Add the remaining 1 tbsp oil to the pan and cook the onion, stirring for 1-2 mins until softened.
  • Add garlic, ginger, spring onions, chilli. Cook, stirring, for a further minute.
  • Stir in the reserved flour mixture and add the sugar, rice wine, cinnamon, soy sauce, consomme, peanut butter and hoisin sauce. Blend well.
  • Return the beef to the pan, then increase heat to medium-high and bring to the boil. Cover and transfer to the oven.
  • Bake for 2 hours or until the beef is tender.
  • Serve the braised beef with spring onion slices and chilli, on a bed of steamed chinese broccoli and rice.


Chinese Shrimp Noodles with Grapefruit, Green Peppercorns and Spiced Chicken

Ingredients:

  • 4 Chicken thighs
  • 2 tbsp Vegetable Oil
  • 1/2 tsp Curry Powder
  • 1/2 tsp Hot Paprika Powder
  • 1 tsp Ginger Powder
  • Freshly Ground Black Pepper
  • Salt
  • 2 Pink Grapefruits
  • 200g Dried Shrimp Noodles (available at Asian Food shops)
  • 4 tbsp Extra Virgin Oilive Oil
  • 2-3 tbsp Green Peppercorns, lightly crushed
  • 1 Bunch of Small Green Onions, sliced in rings
  • 1 tbsp Chili Flakes
Instructions:
  • Cut chicken thighs in bite-sized pieces and marinate in the oil, curry powder, paprika, ginger powder, pepper and salt for 10 mins.
  • Grill or fry for 10-15 mins until just fully cooked. Then transfer chicken to a bowl and set aside.
  • Cut and peel the grapefruits, removing the skin and white pith completely. Save any lost juice as you go.
  • Separate the grapefruit segments and try to keep each intact where possible, removing the thick skin between them. Save any lost juice as you go.
  • In a separate large saucepan, boil water and cook the shrimp noodles for just a few minutes until ready. Transfer drained noodles to a bowl. Add olive oil and any of the saved extra grapefruit juice, and toss to coat the noodles while still hot.
  • Add the grapefruit segments, crushed peppercorns, green onion slices, chili flakes and combined carefully.
  • Arrange in bowls and garnish with spiced chicken and some extra green onion slices.


Chinese Lemon Chicken

Serves 4

Ingredients:

  • 5-6 Chicken Thighs, boneless if possible (otherwise remove bones before using)
  • 1/2 Cup Cornflour
  • 3 tbsp Water
  • 4 Egg Yolks
  • Salt & Pepper
  • 6 Shallots
  • Oil for Deep Frying
Ingredients (Lemon Sauce):
  • 1/2 Cup Lemon Juice
  • 1 Chicken Stock Cubes
  • 2 tbsp Cornflour
  • 2 tbsp Honey
  • 2.5 tbsp Brown Sugar
  • 1 tsp Fresh Ginger, grated
  • 1/2 Cup Water
Instructions:
  • Start with making the sauce. In a medium saucepan, combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water.
  • Stir over low heat until sauce boils and thickens. Set aside and keep warm.
  • Meanwhile, place cornflour in a small bowl. Mix in water gradually to form a paste.
  • Add lightly beaten egg yolks and salt & pepper. Mix well until blended.
  • In a wok, place 750ml canola oil and set heat to medium-high.
  • While the oil is heating, prepare the chicken by flattening each piece lightly with a meat hammer.
  • Dip both sides of each piece of chicken into the batter. Drain well and fry until lightly golden brown and cooked through. (Oil should be about 180F.)
  • Drain fried chicken on a plate lined with a couple of paper towels. Keep warm.
  • Slice each cooked chicken breast diagonally into 3-4 pieces. Arrange on a serving plate, sprinkle with chopped shallots and lemon sauce spooned overtop.


Chinese Stir-fried Chicken in XO Sauce

Ingredients:

  • 500g Chicken Thighs, cut into bite-sized pieces
  • 5 tbsp Plain Flour
  • 1/2 tsp Madras Curry Powder
  • 6 Spring Onions
  • 100g Sugar Snap Peas or Green Beans
  • 3 Cloves Garlic
  • 2 tbsp Vegetable or Peanut Oil
  • 50ml Shao Xing Chinese Cooking Wine or Sherry
  • 3 tbsp Light Soy Sauce
  • 2 tbsp XO Sauce
  • Salt and Black Pepper
  • Steamed rice or thin vermicelli rice noodles, to serve
Instructions:
  • Mix in the flour with the curry powder, salt and pepper.
  • In a large bowl, toss the chicken in the flour mixture to cover chicken thoroughly. Set the bowl of chicken aside.
  • Chop spring onions, keeping white parts (chopped finely) and green parts (chopped diagonally) separated.
  • Crush and chop garlic finely.
  • Chop the peas or beans into bite-sized pieces.
  • In a large wok over high heat, add the oil and fry the spring onion whites and garlic for 1 min until they start to release their fragrance.
  • Add the chicken to the pan and stir-fry for 2 mins, until there is no pink visible on the outside.
  • Add the spring onion greens plus the peas or beans, stir frying for 30 seconds.
  • Stir in the Shao Xing cooking wine and soy sauce. Stir fry for another 30 seconds.
  • Stir in the XO sauce and add 1/3 cup of warm water.
  • Put a lid on the wok and cook for 3-5 mins until the chicken is cooked through.
  • Serve warm with steamed rice or boiled noodles.


Chinese Five-Spice & Orange Duck Savoury Pies

Serves 6

Ingredients (Duck Filling):

  • 2kg Whole Duck
  • 1 tbsp Vegetable Oil
  • 4 Shallots, chopped finely
  • 2 tbsp Plain Flour
  • 1/2 Cup Chicken Stock
  • 1/4 Cup Chinese Cooking Wine
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Orange Juice
  • 2 tsp Light Brown Sugar
  • 4-7 Cinnamon Sticks
  • 1 Egg
Ingredients (Savoury Pastry):
  • 300g Plain Flour, sifted
  • 2 tsp Finely Grated Orange Rind
  • 1/2 tsp Five Spice Powder
  • 125g Cold Butter, chopped coarsely
  • 1 Egg
  • 1 tbsp Vodka
Instructions:
  • Start by preparing the duck. Rinse the duck under cold water.
  • In a large soup pot, place the rinsed duck and cover with cold water.
  • Bring the pot to a boil, uncovered.
  • Then reduce heat, simmer covered for 30 minutes. Turn off heat and cool duck in the soup pot until the water is room temperature, keep covered (about 2-3 hours).
  • Remove meat from the duck. Discard bones. I like to keep the skin and to chop it up finely for extra flavour but that is optional. Shred meat.
  • Meanwhile, make the savoury pastry. In a food processor, place sifted flour, five spice powder, grated orange rind and butter. Pulse until the mixture's texture matches coarse sand.
  • Place mixture in a bowl and blend in egg and vodka. Knead mixture quickly until dough comes together in a ball.
  • Flatten it to make a thick disc and place dough disc in pastic wrap. Chill in the fridge for 30 mins.
  • Meanwhile, in a medium-sized bowl, combine stock, wine, soy sauce, juice and brown sugar. Set aside
  • To finish the duck filling, place a large frying pan over medium heat. Add oil. Once hot, cook shallots until soft and translucent.
  • Stir in flour and cook for one more minute, ensuring it doesn't burn.
  • Gradually pour in the stock mixture and bring it to a boil. Simmer, uncovered, for 3 more minutes.
  • Stir in duck meat and season to taste. Remove from heat and let cool to room temperature.
  • Preheat oven to 200C.
  • Grease 6 small pie tins (1 cup capacity). Set aside.
  • Roll pastry between sheets of baking paper until 3mm thick.
  • Use a plate or bowl, that is 1.5-2cm bigger than the pie tin, to cut a circle of pastry.
  • Place a circle of pastry in one of the greased pans.
  • Fill the base of the pastry with 2-3 tablespoons of cooled duck filling. It should be filled to the top of the pastry dish.
  • Fold the overhanging sides of the pastry on top of the filling, making pleats with the pastry as you go.
  • Place a cinnamon stick on top for decoration and place the pie in the fridge to chill for 15 minutes.
  • Repeat with remaining pastry.
  • In a small bowl, lightly beat 1 egg. Brush the egg wash over the pastry areas just before baking.
  • Bake pies for 25 minutes, until pastry is golden. If pastry is darkening too fast, place a sheet of foil lightly on top of the pies.
  • Let pies cool for 5 mins before serving.


Chinese Duck with Pickled Plums

Serves 4
Start the night before or in the morning.

Ingredients:

  • 4 Boneless Duck Breasts
  • 2 Garlic Cloves, peeled and crushed
  • 1 tsp Hot Chilli Sauce
  • 2 tsp Honey
  • 2 tsp Brown Sugar
  • Juice of 1 Lime
  • 1 tbsp Dark Soy Sauce
  • 6 Large Plums, halved and stones removed
  • 50g Caster Sugar
  • 50ml White Wine Vinegar
  • 1/4 tsp Dried Chilli Flakes
  • 1/4 tsp Ground Cinnamon
  • 1 tbsp Canola Oil
  • 150ml Chicken Stock
  • 2 tbsp Oyster Sauce
  • Sprigs of fresh parsley, for garnish
  • Freshly cooked noodles, to serve
Instructions:
  • Start with the marinade. Mix together, in a medium-sized marinade dish, the garlic, chilli sauce, honey, brown sugar, lime juice and soy sauce.
  • Cut a few deep slashes in each duck breast and place in a shallow marinading dish, tossing in the marinade to coat thoroughly.
  • Cover and leave to marinate for 4 hours or overnight.
  • In a saucepan, over medium-high heat, bring to a boil the plums, caster sugar, white wine vinegar, chilli flakes and cinnamon. Then reduce heat to simmer gently for 5 mins, until plums have softened. Set aside to cool.
  • In a deep saucepan, combine the duck, marinade and oyster sauce. Cover with the lid. And cook over low for 30-90 mins until cooked through. Remove the duck and reserve the remaining liquid.
  • Remove the plums from their liquid and set aside.
  • In the small saucepan with the plum liquid, add the remaining liquid from the duck. Bring to a boil, then simmer, uncovered, for 5 mins, until reduced and thickened.
  • To serve, place duck and plums over a bed of noodles on a plate. Spoon over a bit of the sauce and garnish with a sprig of parsley.


Cantonese Glutinous Sticky Rice Parcels with Pork (Just like at YumCha in Oz or DimSum in Canada)

Serves 4
Prep Time : 15 mins + Cooking Time : 1hr 10mins

Ingredients for the Rice Parcels:

  • 400 g (2 cups) White Glutinous Rice, soaked for 1 hour
  • 1 tbsp Cooking Oil (Peanut Oil, preferably)
  • 2.5 cm Piece Ginger, finely shredded
  • 1 tbsp Dried Baby Shrimps, soaked in hot water for 20 minutes, drained
  • 2 (400 g) Chicken Thigh Fillets, chopped into small pieces
  • 2 (60 g) Dried Chinese Pork Sausages (lap cheong) or rindless shortcut bacon rashers, chopped into small pieces
  • 1 tbsp Shaoxing Chinese Rice Wine or Dry Sherry
  • 4 Large Dried Black Shitaake Mushrooms, boiled in water for 15 minutes, drained, sliced
  • 4 Spring Onions, sliced, plus extra, to serve
  • 2 tbsp Light Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Caster Sugar
  • 4 Dried Lotus Leaves (or Bamboo Leaves as an alternative), trimmed, soaked in hot water for 20 minutes, drained
  • Chilli oil, to serve
Ingredients for the Spring Onion Vinegar Sauce:
  • 2 tbsp Malt Vinegar
  • 60 ml (¼ cup) Rice Wine Vinegar
  • 1 tbsp Light Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1 tbsp Caster Sugar
  • 1 cm Piece Ginger, finely shredded
  • 2 Spring Onions, finely shredded
Instructions:
  • Soak glutinous rice for 1 hour. Rinse and drain.
  • To make spring onion vinegar, place vinegars, soy sauce, sesame oil, sugar and ginger in a bowl, stirring to dissolve sugar. Add spring onions and set aside.
  • Line a large steamer with baking paper. Drain rice, then spread evenly over the top and steam for 40 minutes or until translucent. Set aside.
  • Set the lotus leaves to soak for 20 minutes or more.
  • Meanwhile, heat peanut oil in a wok over high heat. Add ginger, shrimp, chicken and sausages, and cook for 4 minutes or until meat is cooked through.
  • Add Chinese rice wine and mushrooms, and cook for a further minute or until wine has been absorbed.
  • Add rice, spring onions, soy sauce, sesame oil, sugar and season with salt and white pepper. Mix well to combine and cook for a further minute. Remove from heat.
  • Pat lotus leaves dry with paper towel.
  • Divide rice mixture among lotus leaves, then fold in sides (not too tightly), fold up edges and roll up, securing with kitchen string.
  • Place rice parcels in a large bamboo steamer set over a stockpot or saucepan of gently simmering water and steam, covered, for 20 minutes or until soft to the touch.
  • Serve glutinous rice parcels with spring onion vinegar, chilli oil and extra spring onions.


Chinese Turnip Cake with Sausage, Chinese Bacon and Mushrooms

Serves 3-4

Ingredients:

  • 5 Dried Shitaake Mushrooms
  • 3 ounces Lap Yuk (Chinese bacon), diced finely
  • 1 Chinese Sausages, diced finely
  • 1 tbsp Small Dried Shrimp, rinsed and patted dry
  • 1/2 tbsp Brown Sugar + 1 tsp
  • 1/2 tbsp Soy Sauce
  • 600g Daikon Radish, peeled and finely grated
  • 4 ounces Rice Flour
  • 1 Green Onions, white and light green parts, chopped, for serving (optional)
  • 1/2 Bunch Cilantro, leaves only, chopped, for serving (optional)
  • Toasted Sesame Seeds, for serving (optional)
  • Toasted Sesame Oil, for serving (optional)
  • Hoisin Sauce and Sriracha, for serving (optional)
Instructions:
  • To soften the dried mushrooms, place them in a bowl with enough boiling water to cover them. Soak them for at least 20 mins.
  • Drain mushrooms and squeeze out excess water. Trim and discard stems and dice mushroom caps.
  • In a wok, over medium-high heat, cook, without oil, chinese bacon, sausage, shitaake and dried shrimp. Cook for 5-7 mins until the bacon and sausages have rendered some of their fat.
  • Add 2 tsp brown sugar and soy sauce. Cook for 2 more mins. Transfer mixture to a bowl and set aside.
  • In the same wok (now empty), add grated daikon. Stir to coat with the remaining fat.
  • Reduce the heat to medium and continue cooking, stirring, for 15-20 mins, until the daikon is slightly translucent.
  • Stir in 1 tbsp brown sugar until dissolved.
  • Remove from heat and stir in the bacon mixture.
  • Stir in rice flour in thirds, mixing thoroughly between each addition. If it becomes too thick to stir, add 1-2 tbsp water. Mixture should become sticky and dense.
  • Scrape mixture into a 7x5 inch baking dish, lined with baking paper.
  • Set up a steamer large enough to hold the baking dish. Steam the dish until cooked through for about 30 mins.
  • Let the turnip cake rest 20 mins before serving.
  • Drizzle turnip cake with sesame oil and top with chopped green onions, coriander, sesame seeds and a little bit of hoisin and sriracha.
  • To reheat, slice and panfry a square of turnip cake until golden and crisp on both sides.


Vietnamese Braised Chicken (or Duck) with Ginger

Serves 4
Prep & Cook time : Approx 2.5 hrs (50 mins cooking + 1 hr marinating + 30 mins prep)

Ingredients:
  • 4 inches / 10 cms Fresh Ginger Root, peeled and cut into thin strips
  • 3/4 tsp Salt
  • 1 Fresh Duck (about 2 kg) or Chicken - Though I prefer to use just thighs & legs as they are less dry
  • 2 tbsp Oil
  • 2 tbsp Fish Sauce
  • 1 tbsp Sugar
  • 2 Cups Boiling Water
  • 1 Long Red Chilli, deseeded and finely sliced
  • 1 tsp Ground White Pepper
Instructions:
  • Rub 1/2 of the ginger and the 3/4 tsp salt all over the duck pieces.
  • Let rest in the fridge for 15 mins. Then rinse and drain. At this point, ensure the duck is cut in a number of large piece (eg. one leg).
  • Heat the oil in a wok over medium heat until hot. Pan fry the duck pieces until brown, about 7 mins on each side. Set aside.
  • Drain all remaining oil in the wok apart from 1 tbsp. Reheat the wok on medium heat.
  • Stirfry the ginger for 1-2 mins, until fragrant. Add the fish sauce and sugar. Mix well and add the duck back in. Coat evenly and add in the boiling water.
  • Add the chilli and pepper, mix well and simmer covered for about 30 mins.
  • Reduce the heat to low, simmer uncovered for another 30 mins, stirring occasionally, until the duck is tender. Remove from heat so as not to overcook.


Vietnamese Lemongrass Tamarind Chicken

Serves 4
Prep 15 mins + 30 mins to marinate + 10 mins to cook.

Ingredients:

  • 500g Boneless Chicken Thighs, cut into bit-sized pieces
  • 2 tbsp Cooking Oil
  • 3 Cloves Garlic, minced
  • 1 Long Red Chilli, deseeded then chopped finely
  • 1 Small Red Pepper, deseeded then cubed
  • 125ml (1/2 Cup) Chicken Stock
  • 2 tbsp Tamarind Juice
  • 1 tbsp Sugar
  • Sprigs of Coriander Leaves, to garnish
Ingredients for the Marinade:
  • 1 1/2 tbsp Fish Sauce
  • 1 tbsp Sugar
  • 2 tsp Dried Chilli Flakes
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Stalk Lemongrass, thick bottom part only, blended finely in a food processor
Instructions:
  • Combine the marinade ingredients in a large bowl and mix well.
  • Place the chicken pieces in the marinade and coat well.
  • Cover and allow to marinate for 30 mins.
  • Heat the oil in a wok over medium heat, stir-fry the garlic for 1-2 mins until fragrant and golden brown. Add the chiken, chilli and bell pepper, increase the heat to high and stir-fry until the chicken is browned, for about 2 mins.
  • Reduce the heat to medium, add the chicken stock, tamarind juice and sugar and bring the mixture to a boil.
  • Simmer uncovered about 3 mins, stirring occasionally, until the chicken is tender and cooked.
  • Transfer to a serving platter, garnish with coriander leaves and serve wth steamed rice.


Vietnamese Honey & Five Spice Chicken

Serves 4
Prep Time 10 mins + Cooking Time 10 mins.

Ingredients:

  • 3 tbsp Cooking Oil
  • 1 Large Onion, finely chopped
  • 500g Boneless Chicken Thighs, cut into small bite-sized pieces
  • 1 tbsp Garlic, minced
  • 5cm Fresh Ginger, peeled and cut into thin slices or matchsticks
  • 1/2 tsp Five Spice Powder
  • 1 tbsp Fish Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Long Red Chilli, deseeded and cut into thin stips, to garnish.
Instructions:
  • Heat the oil in wok over high heat until very hot.
  • Stir-fry the onion until fragrant and translucent, about 30 seconds to 1 min.
  • Add the chicken and stir-fry for 1-2 mins.
  • Add the garlic and ginger, and stir-fry for another 30 seconds.
  • Reduce the heat to medium, add the five spice powder and mix well.
  • Season with fish sauce, soy sauce and honey. Stir-fry for 2 mins more until the chicken cooked through and well coated with sauce.
  • Remove from the heat and transfer to a serving platter.
  • Sprinkle the black pepper on top and garnish with chilli strips. Serve hot with steamed rice.


Chinese Pork DanDan Noodles

Delicious and moorish - Perfect for a winter's day!
Serves 6-8.

Ingredients:

  • 800g Fresh Shanghai-style udon noodles
  • 500g Minced Pork
  • 3 tbsp Peanut Oil
  • 2 tbsp Minced Galic
  • 3 tbsp Minced Ginger
  • 2 tbsp Chinese Rice Wine
  • 300ml Chicken Stock
  • 3 tbsp Soy Sauce
  • 3 tbsp Chinese Sesame Seed Paste (or Tahini)
  • 2 tbsp Ground Sichuan Peppercorns
  • 3 tbsp Chili Oil
  • 3 tsp Sesame Oil
  • 1 tsp Sugar
  • Salt to taste
  • 1/2 Cup Roasted Peanuts, finely chopped
  • 3 Spring Onions, finely sliced
Instructions:
  • Bring a large pot of water to boil and cook the noodles. Drain the noodles, rinse under cold water, drain again and set aside.
  • Heat oil in a large frying pan or wok. Add pork and stir to break up the meat. Cook until lightly browned.
  • Add ginger and garlic. Cook or 3 mins.
  • Stir in remaining ingredients except the salt, peanuts and spring onions.
  • Simmer until reduced to a thick meaty gravy. Taste and season accordingly.
  • Refresh noodles under hot running water then put them into bowls and top them with a generous serve of the pork (alternatively, mix the noodles into the gravy and serve).
  • Garnish plates with spring onion slices and chopped roasted peanuts.


Chicken in Basil and Coconut Broth

(Delicious, like a half soup / stew)
Serves 4.

Ingredients:
  • 3 Cups (24 fl Oz) Coconut Cream
  • 3 Cups (24 fl Oz) Chicken Stock
  • 2 tbsp shredded ginger
  • 1 red chilli, seeded and chopped (2 if you want it extra spicy)
  • 1 tbsp fish sauce
  • 3 fresh coriander (cilantro) roots, bruised
  • 3 chicken thighs, deboned and chopped into bite sized pieces
  • 1 cup fresh basil, shredded
  • 100g (3.5 oz) bean sprouts
Instructions:
  • In a large frying pan, add coconut cream, chicken stock, fish sauce, ginger, chilli and coriander roots.
  • Bring to a boil, over medium heat. Allow the broth to simmer for 5 mins.
  • Add the chicken and cook for 5 mins or until the chicken is cooked through.
  • Stir through the shredded basil.
  • In shallow serving bowls, pile the bean sprouts, then add the chicken and some of the broth.



Thai Sweet Coconut and Curry Pork Skewers

Serves 4.

Ingredients:

  • 1 x 13.5 ounce can Coconut Milk
  • 2 tbsp Fish Sauce
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 3/4 tsp Ground White Pepper
  • 1/2 tsp Curry Powder
  • 1/2 tsp Ground Turmeric
  • 3/4 Cup Sweetened Condensed Milk
  • 1 1/2 Pound Pork Shoulder (boneless), cut into thin 4.5 inch long strips
  • 4 ounces Pork fatback cut into 1/2" pieces
  • 12 Short Bamboo Skewers, soaked in water for at least 1 hour
Instructions:
  • In a medium saucepan, over high heat, bring to a boil coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder and turmeric. Stir occasionally.
  • Reduce heat and simmer for 10-15 mins. Remove from heat, transfer to a bowl and set aside to cool.
  • Stir in the condensed milk.
  • Season with salt and pepper to taste.
  • Let cool until it is no warmer than luke warm.
  • Add pork strips and massage marinade into the meat.
  • Cover and chill for 1 hour.
  • Preheat BBQ for medium-high heat.
  • On a soaked bamboo skewer, thread a piece of fatback first then thread a pork strip so it is well secured on the stick.
  • Grill, turning occasionally, for about 4 mins until lightly charred and cooked through.


Thai Stir-fried Crispy Chicken with Basil

Serves 4
Other meats can also be substituted for chicken.

Ingredients:

  • 1/4 Cup Tapioca Flour
  • 1 tbsp Rice Flour
  • 400g Chicken Thai fillets, 1cm slices
  • 750ml Vegetable Oil for Deep Frying
  • 6-7 Sprigs Holy Basil, only leaves
  • 7 Cloves Garlic, crushed and minced
  • 1-2 Red Birds-eye Chilli, chopped finely
  • 100ml Water
  • 1 tbsp Fish Sauce
  • 1 tbsp Golden Mountain Thai Seasoning sauce
  • 1 tsp Dark Soy Sauce
  • 1 Long Red Chilli, thinly sliced diagonally
Instructions:
  • Heat a wok or wide pan with vegetable oil until it reaches 180C.
  • Meanwhile, in a wide flat bowl, combine the tapioca and rice flour.
  • Coat the chicken on both sides with the flour mixture and dust off the excess.
  • Working in batches, deepfry the chicken, turning, for 4 mins or until golden and cooked through. Remove chicken and drain on paper towel.
  • Once complete, turn heat off.
  • In a wok or frying pan, over medium heat, heat 2 tbsp of vegetable oil.
  • Add the garlic and birds-eye chilli. Stir until aromatic.
  • Add water, fish sauce, thai seasoning sauce, dark soy, and the slices of red chillies.
  • Bring to boil. Then reduce heat to low and simmer for 2 mins.
  • Add the chicken and holy basil leaves. Toss until heated through for 1-2 mins.
  • Transfer chicken to a dish. Serve warm.


Thai Choo Chee Prawns

Ingredients:

  • 2 tsp Peanut Oil
  • 1 Brown Onion, finely chopped
  • 3 Garlic Cloves, crushed and minced
  • 1 Red Chilli, minced
  • 1kg Medium Green Prawns, peeled
  • 2 tbsp Sambal Oelek
  • 270ml Coconut Milk
  • 2 tsp Soy Sauce
  • 2 tsp Fish Sauce
  • 2 tsp Oyster Sauce
  • 1 Bunch Thai Basil, Leaves picked
  • 1 Bunch Coriander, Leaves picked
  • Rice, to serve
Instructions:
  • In a large frying pan, over medium-high heat, add oil.
  • Stir-fry onion, garlic, chilli and sambal oelek for 2-3 mins.
  • Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to a boil.
  • Reduce heat to medium, add prawns, and simmer for 1-2 minutes until prawns are just cooked through. Remove from heat.
  • Serve with basil and coriander leaves as garnish.



Thai Red Duck Curry with Lychees

Ingredients:
  • 2 tbsp Vegetable Oil
  • 3 Duck Breast Fillets
  • 400ml Can Light Coconut Cream
  • 1/4 Cup Red Curry Paste
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 12 Lychees, peeled & stone removed
  • 250g Cherry Tomatoes, cut in half
  • 100g Pineapple, cut into bite sized pieces
  • 1 Cup Thai Basil Leaves, chopped + extra to serve
  • Steamed Jasmine Rice, to serve
  • 6 Fresh or Frozen Kaffir Lime Leaves, very thin long slices
Instructions:
  • Preheat oven to 200C. Line a baking tray with baking paper.
  • Heat oil in a frying pan over medium heat. When hot, add duck breasts, skin-side down. Cook for 2 mins or until browned.
  • Turn and cook for a further 2 mins. Transfer duck breasts to lined baking tray and roast in oven for 8 mins before setting aside.
  • Heat 1/2 cup coconut cream in a deep pan or wok over medium-high heat. Bring to a boil.
  • Add curry paste and stir until combined. Cook for another 2 mins until aromatic.
  • Add remaining coconut cream with fish sauce and sugar.
  • Reduce heat to medium and simmer for 4-5 mins or until sauce thickens.
  • Add lychees, cherry tomatoes, diagonally sliced duck, basil and kaffir lime leaves.
  • Cook for 1-2 minutes or until heated through.
  • To serve, spoon rice into serving bowls. Ladle curry over or beside the rice. Top with extra basil leaves.


Steamed Mussels, Clams or Prawns with Thai Flavours

(Light and oh so flavourful)
Serves 4.

Ingredients:
  • 2kg Mussels or Clams in the Shell (or 500g of deshelled prawns)
  • 3 Spring Onion (White Parts Only), Chopped
  • 1 Stalk Lemongrass, roughly chopped
  • 3 Kaffir lime leaves, torn into pieces
  • A 3cm Piece Fresh Ginger, cut into chunks
  • 3 Cloves Garlic, peeled
  • 4 Sprigs Fresh Coriander
  • 1 Fresh Hot Chili, desceeded
  • Black Pepper
Instructions:
  • Clean and debeard mussels, if needed.
  • If using clams, purge overnight in salted water to release any sandy residue. Rinse and drain.
  • Combine all the ingredients in a heavy pan with a tight-fitting lid. Add 1/2 cup water, cover pan, and cook over high heat until the mussels or clams open (3-4 mins), shaking the pan frequently. Don't overcook.
  • With a slotted spoon, lift out the shellfish and transfer to individual bowls. Strain some of the cooking liquid over, then serve.


Soy & Ginger Steamed Clams

Serves 4.

Ingredients:

  • 1 tbsp Vegetable Oil
  • 2 Cloves Garlic, sliced
  • 5 cm piece of Ginger (25g), finely grated
  • 3 tbsp Light soy (very important to use light soy, otherwise it will be too salty)
  • 1 tbsp caster sugar
  • 2kg Clams (vongole)
  • Finely sliced green onion, green chilli and steamed rice to serve.
Instructions:
  • Heat the oil in a large wok or frying pan over high heat.
  • Add the mirin, soy and sugar. Cook for 2 mins.
  • Add clams and cook for 4-5 mins or until clams have opened. Do not overcook.
  • Divide between bowls and top with green onion and chilli.
  • Serve with steamed rice, if desired.


Vietnamese Stirfried Prawns in Tamarind Sauce

Ingredients:
  • 500g Prawns, washed
  • 2 tbsp Tamarind Pulp
  • 3 tbsp Water
  • 1-2 tbsp Palm Sugar
  • 1.5 tbsp Fish Sauce
  • 2 tbsp Cooking Oil
  • 1 tsp Finely Chopped Garlic
  • 1 tsp Chopped Shallot
  • 1 tsp Chilli Sauce
  • 2 tbsp Chopped Chinese Parsley (or regular parsley)
Instructions:
  • Combine tamarind pulp with water and stir vigourously to make tamarind juice. Discard the seeds.
  • Stir in palm sugar and fish sauce until sugar is dissolved.
  • Heat the oil in a skillet, fry garlic and shallot for 1 min.
  • Add the prawns and stir-fry over high heat for 2 mins.
  • Pour in the tamarind mixture, add chilli sauce, and stir-fry altogether for 2-3 mins.
  • Sprinkle with chopped parsley and serve.


Vietnamese Stirfried Spicy Lemongrass Prawns

Serves 4
Prep Time: 20 mins + 30 mins marinate. Cooking Time : 5 mins.

Ingredients:

  • 700g Medium Prawns, peeled and deveined
  • 2 tbsp Oil
  • 2 tsp Garlic, minced
  • 1/4 tsp Salt
  • Sprigs of Coriander Leaves, to garnish
  • Steamed Rice, to serve
Ingredients for the Marinade:
  • 2 tsp Fish Sauce
  • 2 tsp Rice Wine, sherry or sake
  • 2 tsp Sugar
  • 1 Long Red Chilli, deseeded and minced
  • 1/4 tsp Freshly Ground Pepper
  • 1 Stalk Lemongrass, thick bottom part, blended finely
  • 1 tsp Minced Garlic
Instructions:
  • Combine the Marinade ingredients in a large bowl and mix well. Place the prawns in the Marinade and mix until well coated. Allow to marinate for at least 30 mins.
  • Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds.
  • Add the prawns with the Marinade, and stir-fry until the prawns turn pink and are just cooked, 2-3 mins. Finally season with the salt and remove from the heat.
  • Transfer to a serving platter, garnish with coriander leaves and serve hot with steamed rice.


Thai Beef Salad

Serves 4.

Ingredients:

Base Ingredients

  • 4 Cups Tender Lettuce (Butter Lettuce is nice), torn into bite-sized piece
  • 2 pounds of Boneless Beef Tenderloin or other tender cut (ie. Rump)
  • 1/2 red onion, thinly sliced and separated into rings
  • 1 large ripe yellow or red tomato, sliced
  • Mung Beans for garnish
  • Fresh cilantro / coriander leaves for garnish
  • Lime slices for garnish
Lemongrass Dressing
  • 1/2 Cup Freshly Squeezed Lime Juice
  • 1/4 Cup Fish sauce, preferably Thai or Vietnamese
  • 3 tbsp Palm sugar
  • 2 tbsp minced fresh red thai bird chilli or other hot chilli
  • 1 tbsp minced garlic
  • 1/4 cup chopped fresh coriander / cilantro leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 tsp minced fresh lemongrass, tender bulb portion only
Instructions:
  • Wash greens in cold running water. Then pat dry to remove as much water as possible.
  • Refrigerate greens in a paper towel for 30 mins.
  • Trim the beef of any excess fat, then quickly rinse under cold running water and pat dry with a paper towel.
  • Grill / BBQ the beef until medium-rare. Set aside to cool for ten mins or so. Then cut into long bite-sized flat slices (2" long by 1/2 inch wide). Set aside.
  • Make the lemongrass dressing by combining all dressing ingredients in a bowl and blend well.
  • Add the sliced beef to the dressing and coat thoroughly.
  • To serve, arrange the chilled greens on a platter or individual plates. Spoon on the beef, including the dressing and top with onion and tomato slices, bean sprouts, cilantro and lime slices.


Thai Massaman Beef Curry with Potato & Shallots

Serves 6

Ingredients (Massaman Curry Paste):

  • 125ml Vegetable Oil, plus extra for sealing
  • 1 Small Dried Chilli
  • 2 Red Shallots, peeled and diced finely
  • 5 Cloves Garlic, crushed and minced
  • 50g Fresh Ginger, peeled and sliced
  • 1 tsp Ground Cloves,
  • 1 tsp Ground Cumin
  • 1 tsp Ground Aniseed
  • 1/2 tsp Ground Star Anise
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Turmeric
Ingredients:
  • 500g Chuck or Gravy Beef, cut into bite sized morsels
  • 250ml Beef Stock
  • 1 Stick Cinnamon
  • 3 Star Anise
  • 500ml Coconut Milk
  • 650ml Coconut Cream
  • 400g Kipfler Potatoes, peeled and cut into 1cm thick rounds
  • 5 Shallots, peeled and diced finely
  • 150g Roasted Unsalted Peanuts, coarsely chopped + extra to use as garnish
  • 1 tbsp Tamarind Puree
  • 60ml Fish Sauce
  • 1/2 tsp Salt
  • 150g Palm Sugar, softened
Instructions:
  • First, use the pressure cooker (or slow cooker) to cook the beef until it is very tender.
  • Meanwhile, make the massaman paste by heating oil in a large heavy-based saucepan, over low heat.
  • Add the shallot, chillies, garlic, ginger and spices. Stir for 7-10 mins until aromatic, then remove from the heat.
  • Leave to cool slightly and then, working in batches, transfer the mixture to a blender to blitz it to a smooth paste. Set aside.
  • In a heavy-based saucepan over medium-high heat, combine the beef, stock, cinnamon stick, star anise, coconut milk and coconut cream (reserve some cream to add in later in case the cream splits due to overheating).
  • After it starts to boil, reduce the heat to medium-low and simmer for 5 minutes.
  • Add the curry paste, potato, shallots, peanuts, tamarind puree, fish sauce, salt and softened palm sugar.
  • Bring to a simmer and cook, stirring occasionally for 20 minutes, until the potatoes are tender.
  • Serve warm, garnished with chopped roasted peanuts.


Thai 'Sun-dried' Beef

Serves 4

Ingredients:

  • 500g Topside or Porterhouse Beef, cut into 6cm long x 1cm wide strips
  • 1 tsp Freshly Ground Black Peppercorn
  • 1 tsp Ground Coriander
  • 2 tsp White Sugar
  • 1.5 tbsp Golden Mountain Thai Seasoning Sauce
  • 3 tsp Fish Sauce
  • 1.5 tbsp Vegetable oil, plus extra for deep frying
  • 5 Kaffir Lime Leaves, lightly fried
  • Thai Sticky Rice, to serve
  • Vietnamese Dipping Sauce or Thai Jim Jaew Dipping Sauce, to serve
Instructions:
  • In a large bowl, marinate the beef strips, cracked black pepper, coriander seeds, sugar, thai seasoning sauce, fish sauce and 1.5 tbsp vegetable oil.
  • Mix well, then cover with plastic wrap and marinate for at least 30 mins or overnight if you can.
  • Heat a wok or deep saucepan with oil until it reaches 160C.
  • Fry the beef strips in batches, turning continuously, for about 4 mins each batch. Drain on paper towels.
  • Garnish with fried kaffir lime leaves and serve with thai sticky rice and dipping sauce.


Vietnamese Lamb Rump Slices in Lettuce Bowls

Serves 4

Ingredients for Meat Marinade:
  • 1 tbsp Grated Ginger
  • 1 Clove Garlic, finely chopped
  • 1 tsp Turmeric Powder
  • 1 tbsp Caster Sugar
  • 1/3 Cup Chinese Shaoxing Rice Wine or Dry Sherry Wine
Ingredients for Sweet Chilli Dressing:
  • 2 tbsp Fish Sauce
  • 2 Limes, juiced
  • 1 tbsp Caster Sugar
  • 1/4 Long Red Chilli, finely chopped
  • 1 Clove Garlic, finely chopped
Ingredients for the Final Assembly:
  • 4 x 120g Lamb Rump Steaks
  • 2 tbsp Sunflower Oil (or Vegetable Oil)
  • 1/4 Medium Red Onion, finely sliced
  • 1 Butter lettuce
  • 1 Cup Fresh Coriander Leaves
  • 1 Cup Fresh Mint Leaves
Instructions:
  • Start with the marinade. Combine ginger, 1 chopped garlic clove, turmeric, 1 tbsp sugar, rice wine.
  • Rub marinade into the lamb and let rest for 30 mins to 1 hour, depending on available time.
  • Meanwhile Prepare the dressing. Whisk together the remaining sugar and 2 tbsp water. Add the fish sauce and lime juice. Stir to dissolve the sugar completely. Add remaining garlic and chilli.
  • Once the meat is ready, heat the oil in a large frying pan on a medium heat (or prepare the BBQ). Drain the lamb from the marinade and add to the frying pan (or grill on a BBQ).
  • Cook for 8 mins, turning occasionally on all sides.
  • To serve, slice lamb and distribute along with just a little bit of red onion slices in lettuce cups and pour on dressing.
  • Add coriander and mint and top with chilli if you desire.


Chicken with Hoisin Sauce

Ingredients:
  • 6 pieces chicken thighs
  • 1/4 cup of hoisin sauce
  • 1/8 cup honey
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
Instructions:
  • Place chicken in a shallow glass or ceramic dish.
  • Combine all remaining ingredients in a small bowl and pour over the chicken. Mix thoroughly to ensure chicken is completely covered with marinade and let sit in the fridge for 1 hour or overnight.
  • Heat grill. Once heated, grill over medium-hot heat for about 10 mins per side. Ensure they do not become burnt.
  • Brush frequently with remaining marinade.


Pork chops with Spicy Lemon & Garlic Sauce

Serves 4

Ingredients:

  • 4 Pork chops
  • 1/2 cup butter
  • 1/2 lemon
  • 1 tbsp Worcestershire
  • 1 1/2 tsp Tabasco sauce
  • 1 Garlic Clove, finally chopped
  • Salt & pepper
  • Optional : Grilled sweet red peppers and tomatoes, to be served with the chops
Instructions:
  • Preheat the grill.
  • Melt the butter in a small sauce pan.
  • Squeeze in the juice of the lemon and bring mixture to simmer.
  • Add Worcestershire, Tabasco and garlic.
  • Cook gently for 5mins without browning the garlic.
  • Brush the chops with the mixture and place them under the grill. Cook for 5-10mins until they begin to brown.
  • Turn chops over and brush again. Grill for another 5-10mins until cooked through.
  • Optional : Serve with grilled sweet red peppers and tomatoes.


Thai Chicken with Green Curry

Suggested Sides: Thai Sticky Rice is best, but this dish can also be served on top of some Thai rice noodles.

Ingredients:

  • 200g - 400g chicken
  • 1 1/2 cup of thick coconut creme
  • 3 cups of thin coconut creme
  • 2-4 tablespoons of green curry paste
  • 2 kaffir lime leaves (option -- as it is hard to find in Canada)
  • 200g Thai Green Egg Plants OR Potatoes OR Yams OR Turnip
  • 2 tablespoons of fish sauce
  • 1-2 chilies
  • Handful of thai basil (very good, try to find, otherwise, reg. basil or coriander leaves works too)
  • 1/2 tablespoon of coconut sugar, palm sugar, or brown sugar
Instructions:
  • Cut the chicken in pieces about 2cm long
  • Put the thick coconut into a wok or pan and mix in the green curry paste (mix well)
  • Add the chicken and cook until it turns white
  • Add the thin coconut and egg plant (or substitute), chopped kaffir leaves, coconut sugar, and fish sauce
  • Cook for 10 more minutes, stirring constantly.
  • Lower heat and simmer uncovered until the chicken is tender
  • Stir in the big red chilies and basil just before serving


Alternative Chicken & Potatoes with Red Curry

Serves about 4 with side dishes

Ingredients:

  • 1/2 - 1 Cup Curry Paste (more paste = more spicy)
  • Potatoes (3 - 4 pieces)
  • Chicken Thigh or Mutton (About 1kg)
  • Coconut Milk (150 - 250ML)
  • Curry leaves (optional)
  • Water (2 - 4 cups depending on your tolerance for spices)
  • Steamed white rice, for serving
Instructions:
  • Thaw frozen curry paste in hot water
  • Peel and dice potatoes
  • Slice chicken thighs or mutton to cubes/pieces and season with salt
  • Lightly fry curry leaves, meat, followed by potatoes in a pot till slightly golden brown
  • Add curry paste and water to the pot and bring to boil
  • Once boiled, let curry simmer in low heat with lid on for about 20 minutes
  • Season curry to taste and as required
  • Stir in coconut milk and leave to simmer for 10 minutes
  • Serve with steam rice


Sweet Chilli, Soy and Sesame Beef Ribs

Ingredients:

  • 10-12 Beef Short Ribs (This recipe works also for long beef ribs)
  • 1/2 Cup Sweet Chilli Sauce
  • 1/4 Tomato Sauce or Ketchup
  • 1/4 Soy Sauce
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Sesame Seeds, toasted
Instructions:
  • Place the beef ribs in a large stockpot, cover ribs with water.
  • Bring to simmer gently, over low heat, then continue to simmer, partially covered for 1 hr.
  • Remove ribs from water, mix with combined chilli, tomato sauce, soy sauce, garlic and ginger.
  • Marinate for 30 mins or overnight. If marinated overnight, bring them to room temperature before BBQing for best results.
  • BBQ Ribs over moderate heat for 10-12 mins, turning often, basting regularly with remaining marinade, until ribs are golden brown.
  • BBQ Tips : If using direct heat, keep cover open and ensure the barbecue has a cooler zone so that they can be pushed aside in case of flareups. Turn them over frequently. This will take 8-10 minutes. If using indirect heat, close the bbq cover, and turn them once or twice with total cooking time about 12 minutes.
  • Serve sprinkled with toasted sesame. Serve 2-3 ribs per person.


Sticky Hoisin Pork Ribs

Serves 4
Cook Time : 1 hour

Ingredients:

  • 2 Garlic Cloves, Crushed
  • 1/3 Cup Hoisin Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tsp Chinese Five Spice
  • 1 Kg Pork Spare Ribs
  • Steamed Asian Greens, Lime Wedges and Jasmine Rice, to serve
Instructions:
  • Preheat oven to 180C fan-forced.
  • Combine garlic, hoisin sauce, soy sauce, sugar and five spice in a large bowl. Add pork and toss to coat.
  • Transfer pork to a large roasting pan lined with baking paper.
  • Reserve marinade. Season with pepper.
  • Bake for 1 hour, brushing with reserved marinade every 20 mins, or until cooked through.
  • Serve pork with greens, lime wedges and rice.


Chinese BBQ Spicy Hoisin Pork Ribs

Serves 4-6

Ingredients:

  • 900g Baby Back Pork Ribs
  • 2 tbsp Vegetable Oil
  • 2 tsp Salt
Ingredients (Spicy Hoisin Sauce):

  • 5 tbsp Roasted Peanuts, finely crushed
  • 4 tbsp Spring Onions, finely chopped
  • 4 tbsp Hoisin Sauce
  • 4 tbsp Soy Sauce
  • 4 tbsp Rice Wine Vinegar
  • 3 tbsp Sesame oil
  • 2 tbsp Chili-Garlic Sriracha Sauce
  • 2 tbsp Fresh Ginger, grated
Instructions:
  • Pre-heat the BBQ grill.
  • Coat the full sets of ribs lightly with the oil. Then sprinkle some salt across both sides.
  • Place the ribs on the side of the grill away from the flames, ensuring that none of the meat is directly over the flames. Close the BBQ's lid.
  • Grill for 20 mins. Then flip the ribs and continue cooking for an additional 20 mins.
  • Meanwhile, prepare the sauce by combining, in a large bowl, the ingredients for the sauce.
  • Once the ribs are done, transfer them to a cutting board and cut them into singles.
  • For the ribs you are going to eat right away, toss them into the sauce as soon as they are separated and coat well. Serve immediately.
  • Set aside the remainder without placing into the sauce (otherwise the sauce will start breaking down the meat).



Yunnan BBQ Pork Ribs with Black Vinegar Sauce

Ingredients:

  • 2kg Pork Spare Ribs
  • 1 Cup Water
  • 2 tbsp Vegetable or Canola Oil
  • 1 Cup Caster Sugar
  • 1/4 Cup Chinkiang Black Rice Vinegar
  • 1 tbsp Light Soy Sauce
  • 2 Long Red chillies, sliced
  • 2 tbsp Coriander leaves, chopped roughly
Instructions:
  • Bring a large soup pot to boil with 1 cup of water.
  • Add the ribs - cut them in half if needed to fit - and cover to steam for 1-1.5 hours until tender but still holding onto the bone. Adding a little water as needed when running low.
  • Meanwhile, make the sauce by placing, in a small saucepan over medium heat, the sugar and 1/4 cup water.
  • Once the sugar has dissolved, gently swirl the pan - resist the urge to stir.
  • Simmer until the mixture changes colour to a dark golden brown.
  • Mix in vinegar and soy sauce. It will bubble. Bring to the boil again and then remove from the heat. The sauce will have a mild burnt sugar flavour.
  • Preheat the BBQ grillto medium.
  • Remove the ribs from the large soup pot.
  • Coat the ribs with the oil and grill on the hot BBQ for about a minute on each side.
  • Transfer them to a cutting board and cut them into singles.
  • For the ribs you are going to eat right away, toss them into the sauce as soon as they are separated and coat well.
  • Serve immediately, garnished with chilli slices and coriander leaves.
  • Set aside the remainder without placing into the sauce (otherwise the sauce will start breaking down the meat).



Vietnamese Chicken Curry

Ingredients:

  • 1 tbsp Cooking Oil
  • 2 Eschallots, chopped finely
  • 1 Inch Fresh Ginger, grated or blended
  • 1 Lemongrass Stalk, finely blended
  • 4 or so Chicken Thighs, chopped into bit sized pieces
  • 3 tsp Curry Powder
  • 2 Garlic Cloves, finely chopped
  • 165ml / 2/3 Cup of Coconut Milk
  • 300ml / 1 1/4 Cups Chicken Stock
  • 2 Medium Potatoes, cubed
  • 1 Carrot, roughly sliced into bite sized pieces
  • 4 tbsp Fish Sauce
  • 1 tsp Sugar
  • Ground Black Pepper
  • 1/2 Aubergine / Eggplant, cubed
  • Handful of Snowpeas, in halfs or thirds
  • For serving : Thai Sweet Basil, Spring Onion Chopped, Chillis Chopped (optional)
Instructions:
  • Heat oil in a medium saucepan over low heat.
  • Gently fry the eschallots, ginger and lemongrass.
  • Once the onion has softened, add the chicken and fry turning regularly until evenly browned.
  • Add the curry powder, stirring to coat the chicken.
  • Then add the garlic, coconut milk, chicken stock, potatoes, and carrots. Stir to combine. Simmer for 10 mins.
  • Season with the fish sauce, sugar, pepper, eggplant, and snowpeas.
  • Cook for a further 8-10 mins, until the chicken is cooked through.
  • Serve with optional garnish.


Vietnamese Chilli-Salted Squid (inspired by Red Lantern's recipe)

Ingredients:

  • 200g Squid Tubes, cleaned
  • Vegetable oil, to deep-fry
  • 1 Egg White, whisked
  • 150g (1 Cup) Potato Starch (or can use Corn Starch)
  • 1 Spring Onion, thinly sliced
  • 1 Red Bird's Eye Chilli, thinly sliced
  • 1 Small Garlic Clove, crushed
Ingredients (Seasoning):
  • 1 tbsp Salt
  • 1 tsp White Pepper
  • 1 tsp Ground Ginger
  • 1 tsp White Sugar
  • 1/2 tsp Chinese Five Spice (do not put more as this spice mix has a very strong flavour)
Ingredients (Dipping Sauce):
  • 1/2 tsp Salt
  • 1 tsp White Pepper
  • 2 tbsp Lemon Juice
Instructions:
  • Make the seasoning by combining all ingredients into a bowl.
  • Make the dipping sauce by combining all ingredients into a separate bowl.
  • Fill a wok or large deep frying pan one-third full with oil (about 750ml - 1L) and over a high heat until it reaches 180C.
  • Meanwhile, lay the squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them.
  • Score the squid with a criss-cross pattern, cut in half lengthwise, then slice width-wise into five-millimetre length pieces.
  • Place all the squid pieces in a bowl.
  • Using your hands, work the egg white into the squid. Gradually add the potato starch, a little at a time, until the squid is well coated and feel quite dry.
  • Shake off the excess flour, then, once the wok is hot enough, working quickly with a few pieces at a time, add the squid to the hot oil.
  • Using a slotted spoon, remove and discard any bits of batter that rise to the surface.
  • Cook for 1-2 mins or until lightly golden and the batter feels firm when tapped with a wooden spoon.
  • Using a slotted spoon, remove the squid and transfer to a colander lined with paper towels to drain.
  • Carefully remove the oil from the wok into a pot, apart from 1 tbsp of oil.
  • Place over medium-high heat. Add the onion, chilli and garlic, toss to combine, then add the squid.
  • Cook for 1 min, sprinkling the squid with the seasonsing as you cook.
  • Serve hot with the dipping sauce.

Vietnamese Stir-fried Beef with Pineapple

Ingredients:

  • 300g Beef, cut into small thin pieces
  • 3 Garlic Cloves, thinly chopped
  • 1 1/2 tbsp Fish Sauce
  • 2 tbsp Oyster Sauce
  • 1 Sour Medium Pineapple, cut into small chunks
  • 1 Medium Onion, cut into thin wedges
  • 2 Stalks Chinese Celery, Chopped
  • 3 tbsp Cooking Oil
  • 1 tsp Ground Black Pepper
Instructions:
  • Combine beef with garlic, fish sauce, oyster sauce and marinate for 15 mins.
  • Heat oil in the frying pan over medium heat. Add the beef and quickly stirfry until it is nearly cooked. Remove the beef from the pan, pour the beef juice back into the pan.
  • Add pineapple and onion into the pan, stir-fying for 2-3 mins. Put the beef back into the pan with chopped Chinese celery and keep stirring constantly for 2 more mins.
  • Turn off the heat and sprinkle with ground black pepper.


Malaysian Beef Rendang

Serves 4-6

Ingredients:

  • 1-2 Hot Red Chilli
  • 1 Red Onion, chopped
  • 5 Garlic Cloves, chopped
  • 3cm Piece of Galangal, sliced and bruised
  • 3cm Piece of Ginger, sliced and bruised
  • 1 Lemongrass Stalk, finely chopped
  • 1 Cup Desiccated Coconut
  • 3 tbsp Vegetable Oil
  • 3/4 Turmeric Leaf, rolled and finely chopping (optional)
  • 6 Kaffir Lime Leaves, rolled and sliced
  • 1kg Topside or Chuck Steak, cut into 3cm cubes
  • 250ml Coconut Milk
  • 4 tbsp Malaysian curry powder
  • 125ml Water
  • 1-2 tbsp Thick Malaysian Caramel Soy Sauce (Kecap Manis)
  • Rice, to serve
Instructions:
  • In a food processor, blend the chilli, garlic, galangal, ginger and lemongrass until the mixture is a paste, add a tbsp of water if needed to help.
  • In a frying pan, over low heat, toast the coconut until golden. Set aside.
  • In a pressure cooker, over medium heat, cook the paste, turmeric and lime leaves for 3-4 mins, until fragrant.
  • Add the meat, then stir in the coconut milk and curry powder.
  • Add the water and the toasted coconut. Bring to a simmer.
  • Cook for 20 mins, until the meat is tender.
  • Just before serving, add the soy sauce and season to taste. Serve warm with rice.


Malaysian Curry Chicken Wings

Serves 4-6

Ingredients:

  • 6 Ground Cinnamon
  • 6 Ground Star Anise
  • 4 Cardamon Pods or Ground Cardamon
  • 8 Whole Long Red Dried Chillies
  • 6 Cloves Garlic, sliced
  • 6 Golden Eschallots, finely chopped
  • 1 x 3cm Fresh Ginger, grated
  • 1/2 Cup (150g) Tamarind Paste
  • 1/4 Cup (90g) Honey
  • 1 tsp Curry Powder
  • 3 Sprigs Fresh Curry Leaves
  • 1/2 Cup (80ml) Coconut Oil, melted
  • Salt and pepper, to taste
  • 2kg Chicken Wings, wing tips removed and wings cut into two parts
  • Roti, to serve alongside (optional)
Instructions:
  • In a blender, mix the cinnamon, ground star anise, cardamon, dried chillies, garlic, eschallots, ginger, tamarind, honey, curry powder and leaves, coconut oil, salt and pepper.
  • In a large bowl, coat the chicken wing pieces with the cinnamon mixture. Cover with plastic wrap and marinate in the fridge for 1 hour.
  • Preheat oven to 220C and line a large and deep rectangle baking tray with foil.
  • Lineup the chicken wing pieces across the base of the lined baking dish. Bake for 30 mins, turning the wings at the halfway mark, until golden and cooked through.
  • Serve with the roti.

Laksa Roasted Chicken Thighs

Serves 4

Ingredients:

  • 1/4 Cup (75g) Laksa Paste
  • 1kg Chicken Thighs or Marylands with the skin
Instructions:
  • Preheat oven to 180C.
  • Place 1 tbsp Laksa paste under the skin of the chicken. Then brush another tbsp of paste on top of the skin.
  • On a lined baking tray, place the chicken thighs and bake for 30 mins.
  • Add remaining laksa paste on top of the chicken thighs and bake for a further 30-40 mins until cooked through.
  • Serve warm with salad.


Chinese BBQ Pork

Serves 6-8.
Prep 10 mins + 1hr or Overnight marinating time. Cooking 30 mins.

Ingredients:

  • 2 x 375g Lean Pork Fillets
  • 1/4 Cup Soy Sauce
  • 2 tbsp Dry Red Wine
  • 1 tbsp Honey
  • 1 tbsp Brown Sugar
  • 2 tsp Red Food Colouring
  • 1 Clove Garlic, crushed
  • 1/2 tsp Cinnamon
  • 1 Shallot
Instructions:
  • To make marinade, combine soy sauce, red wine, honey, brown sugar, red food colouring, crushed garlic and halved shallot in a large bowl. Sprinkle cinnamon on top.
  • Add pork and marinate for 1hour or overnight (if overnight, turn occasionally when possible).
  • Preheat oven to 180C.
  • Drain pork fillets from the marinade, reserving marinade.
  • Put pork on a wire rack over baking dish.
  • Bake for 30 mins, turning frequently with tongs and basting frequently with marinade.
  • Remove from oven and allow to rest for 5-10 mins.
  • Cut pork in diagonal slices to serve.



Flank Steak with Ginger Sesame Glaze

Quick and tasty
Serves 4

Ingredients:

  • 1 x 900g Flank Steak
  • 30g Freshly Cracked White Pepper
  • 2 tbsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 1 tbsp Fresh Ginger, grated
  • Salt to taste
  • 4 tbsp Spring Onions, roughly chopped
Ingredients (Glaze):

  • 5 tbsp Maple Syrup
  • 4 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 tbsp Fresh Ginger, grated
  • 3-4 Spring Onions, chopped finely
  • 1 tsp Chilli Pepper Flakes
Instructions:
  • Preheat BBQ grill to medium-hot.
  • In a small bowl, combine all the glaze ingredients and mix well. Set aside.
  • In another small bowl, combine the white pepper, sesame oil, soy sauce, ginger and salt.
  • Rub this mixture all over the flank steak.
  • Turn grill to low. Place the steak over the low flames and grill for 5-7 mins per side (medium-rare). It should be slightly less done than you like it.
  • Brush with glaze during the last minute of cooking on each side.
  • Set steak aside to rest for about 5-10 mins before carving.
  • Slice the steak thinly diagonally against the grain. Plate them and then drizzle with some of the remaining glaze, garnish with spring onions.
  • Pass any remaining glaze on the side.



Taro Yam Basket with Kung Pao Chicken

Ingredients (Taro Yam Basket):

  • 450g Taro Yam, peeled and diced into small 2cm cubes
  • 100g Rice Flour
  • 1.5 tsp Salt
  • 0.5-1 tsp Chinese Five Spice
  • 120g Cellophane / vermicelli Noodles (for the base of the basked, post frying)
Ingredients (Kung Pao Chicken):

  • 400g Chicken Thighs, diced in 2-3cm cubes
  • 1/2 Cup Snowpeas (cut in bitesized pieces) and/or Green Beans
  • 1/2 Cup Mushrooms (Shitaake or button or field mushrooms)
  • 2 Garlic cloves, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/2 Cup Cashews
  • 3 tbsp Vegetable or Peanut Oil
  • 3 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 1/2 Cup Chicken Stock
  • 1/4 tsp White Pepper
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 Green Onion, sliced, separate white parts from green parts.
  • Chilli pepper, sliced diagonally (optional)
Instructions (Yam Basket):
  • Start with the preparation of the yam basket (as it needs to firm up in the freezer for an hour before frying).
  • Steam the yam cubes for 20-30 mins until very soft.
  • Mash the steamed yam until it becomes a paste.
  • Mix in the rice flour, salt and chinese five spice until thoroughly blended. Add a little water if dough is too dry. Dough should not be sticky though.
  • Line 1-4 deep bowls with plastic wrap and shape the yam paste inside to make a wall of about 1.5cm thick and a large hole in the bottom center, about 1/2 - 1/3 of the diameter, for ease of frying (1 large bowl - eg. a medium-sized cheesecake tin - will JUST fit inside a standard large soup pot. To make four bowls, you'll need to deepfry the bowls in batches, one at a time per pot).
  • Cover with plastic wrap and place the bowls in the fridge for about 60 mins until very firm.
  • Meantime, you should prepare the Kung Pao Chicken.
  • A few mins before ready, heat oil just over halfway up the deep fryer (or large souppot) until 180 degrees as it will rise and cool when the firm yam basket(s) is added.
  • Carefully remove the yam basket from the bowl and plastic wrap. If using one large one, place the yam basket under a sheet of aluminium foil with a large hole in the middle to let the oil through.
  • Slowly place the yam basket AND the sheet into the oil. Remove the sheet if you can (ours was so big, we couldn't so it remained in the dish while frying and was useful in getting it out).
  • Fry on high until golden brown (for the large bowl, it took us about 20 mins). Remove from the oil and transfer to a baking rack (remove the aliminum foil so it can drain effectively).
  • Sprinkle with a pinch of salt immediately.
  • Spread out the cellophane noodles a little and fry for 10 seconds. Remove and transfer to the baking rack to drain as well.
  • When ready to serve, place the fried yam basket on a serving place, some fried noodles at the bottom of the inside of the basked, and top with the Kung Pao Chicken. Top with the slices of green onions and chilli slices (optional).
Instructions (Kung Pao Chicken):
  • While your yam basket is firming up in the freezer, prepare your chicken.
  • In a wok, over medium-high heat, warm up 1-2 tbsp of oil and, once hot, brown the chicken pieces, working in batches if needed. Set chicken aside.
  • Then add in the white parts of the green onion, plus the ginger and garlic. Cook for 1 min until fragrant.
  • Add the mushrooms and return chicken. Cook for 5 mins or so.
  • Stir in the oyster sauce, soy sauce, chicken stock, white pepper, sugar, salt and cashews. Cook for 5 mins. (Check that chicken is almost done - should no longer be bright pink - otherwise let cook for another 5 mins.)
  • Add snowpeas or green beans and cook for another 5 mins.



Indian Butter Chicken with Cashews

Serves 4.
Note : Recipe needs to marinate overnight.

Ingredients:

Instructions:
  • In a large glass bowl, combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic. Add chicken and stir well.
  • Cover and refrigerate overnight to marinate.
  • Reserve half the cashews and place remainder in a food processor. Process until finely ground.
  • Heat the butter and oil in a pan over medium heat.
  • Add the onion cardamon cinnamon and bay leaf and cook for 2 mins until the onion starts to soften.
  • Reduce heat to low, then add chicken and marinade, paprika, tomato puree, processed cashews and stock.
  • Simmer for 15 mins.
  • Stir in cream and cook for a further 10 mins.
  • Garnish with remaining cashews, chopped coriander and serve with basmati rice.


Swedish Meatballs & Egg Noodles

Serves 4.
Prep 15mins + 1hr chilling time. Cooking 35 mins.

Ingredients (Assembly):

  • 400g Thick Cut Egg Noodle
  • 1 tbsp Olive Oil
  • Lingonberry or other berry Jam, to serve (optional)
Ingredients (Meatballs):
  • 2 Slices White Bread, crust removed, torn
  • 60ml (1/4 cup) Milk
  • 1/4 Cup Chopped Dill, plus extra, to serve
  • 1/4 Cup Chopped Parsley, plus extra, to serve
  • 250g Minced Pork
  • 250g Minced Beef
  • 1 Egg, lightly beaten
  • 1/2 tsp Allspice
  • 1/4 tsp Ground Nutmeg
  • Vegetable Oil Spray, for greasing
Ingredients (Creamy Sauce):
  • 1 tbsp Plain Flour, sifted
  • 300ml Beef Stock
  • 80ml (1/3 cup) Thickened Cream
  • 1/2 Lemon, juiced
Instructions:
  • To make the meatballs, in a small bowl, soak bread and milk for 5 mins.
  • Line a baking tray with baking paper.
  • In a large bowl, combine chopped herbs, pork, beef, egg, allspice and nutmeg.
  • Gently squeeze excess milk from bread, then add to meat mixture. Season mixture with salt and pepper.
  • Use hands to combine the meat mixture. Then roll mixture into 2cm meatballs (there should be about 30) and place on prepared tray.
  • Cover with plastic wrap and refrigerate for at least an hour to firm up.
  • To cook meatballs, heat 1 tbsp olive oil in a large frying pan over medium heat.
  • Working in batches, cook meatballs, turning regularly, for 10 mins or until golden brown and cooked through. Transfer to a large plate and set aside.
  • To make the sauce, add flour to the same saucepan over medium heat and cook stirring for 1 min until pale golden.
  • Gradually, stir in stock and cream. Reduce heat to low and cook, stirring, for 4 mins or until thickened.
  • Cook noodles in boiling salted water until al dente. Drain and set aside.
  • Meanwhile, add the cooked meatballs to the sauce and stir gently to coat completely. Simmer for 5 mins until sauce has thickened.
  • Remove from heat and stir in lemon juice.
  • To serve, divide noodles among bowl, top with meatballs and sauce, plus 1-2 tsp of warmed jam and extra chopped herbs.


German Veal/Pork Schnitzel

Suggested Sides: Brocoli and Cheese, Mashed potatoes with Gravy, or even better...
Egg Noodle Casserole!

Ingredients:

  • One package of veal or pork cutlets
  • 1 cup of Flour
  • 3 beaten eggs
  • 1 cup of bread crumbs
  • 2-3 cups of oil to deep fry
Instructions:
  • Pour the oil into a deep stove pot and begin to heat.
  • Hammer cutlets with the back edge of a knife or meat pounder to tenderize.
  • Place three cake pans or shallow bowls side by side, placing flour into the first, beaten eggs into the second, and bread crumbs into the third.
  • Lightly dip cutlets consecutively in flour, beaten eggs, and bread crumbs.
  • Make sure the oil is very hot = when you put the meat in the hot oil, the cutlet should definitely sizzle strongly. (Otherwise you'll get a soggy tough greasy piece of meat) BUT be very very careful for splatters as well, not to get burned!
  • Fry the first side of the now breaded cutlet until the bottom turns a dark brown, then flip to fry other side.
  • Place cooked cutlets onto a paper towel (which is on the plate or on top of other layers of veal cutlets) to soak up the oil.


Russian Beef Stroganoff

Serves 4.

Ingredients:

  • 625g Sirloin Steak, trimmed and cut lengthwise with grain into 4 equal pieces
  • 2 tsp Soy Sauce
  • 500g White Mushrooms, sliced
  • 1 tbsp Dry Mustard
  • 2 tsp Hot Water
  • 1 tsp Sugar
  • Salt and pepper
  • 1 tbsp Vegetable Oil
  • 1 Onion, chopped fine
  • 4 tsp Pain Flour, sifted
  • 2 tsp Tomato Paste
  • 1 1/2 Cups Beef Broth
  • 1/3 Cup + 1 tbsp White Wine or Dry Vermouth
  • 1/2 Cup Sour Cream
  • 1 tbsp Fresh Parsley or Dill
  • Egg noodles, to serve
Instructions:
  • Using a fork, poke each piece of steak 10-12 times.
  • Place in baking dish. Rub all sides evenly with soy sauce. Cover and refrigerate for at least 15 mins or up to 1 hour.
  • Meanwhile, microwave mushrooms in a medium bowl until mushrooms have decreased volume by half, 4-5 mins. Drain liquid from mushrooms and set aside.
  • In a small bowl, combine mustard, water, sugar and 1/2 tsp pepper until a smooth paste forms.
  • Take the steaks out of the fridge and pat them dry with a paper towel. Season with pepper.
  • In a large skillet, over medium-high heat, heat oil until just smoking. Cook steaks until browned on all sides, 6-9 mins. Transfer meat to a large plate and set aside to rest the meat.
  • To make the sauce, add mushrooms, onion and 1/2 tsp salt to the skillet. Cook until vegetables start to brown, 6-8 mins.
  • Add flour and tomato paste. Stir to coat and cook for 1 minute.
  • Stir in beef broth, 1/3 cup wine and mustard paste. Bring to a simmer and stir to ensure a smooth sauce.
  • Reduce heat to medium and cook until sauce begins to thicken, about 4-6 mins.
  • Meanwhile, cut steak into 1/4" slices, against the grain. Stir meat and any accumulated juices into the thickened sauce. Cook until beef has been warmed through for 1-2 mins.
  • Remove from heat and stir in the sour cream and remaining tablespoon of wine. Season with salt and pepper to taste.
  • Serve on top of egg noddles, cooked al dente, with a sprig of parsley.

British Fare - Beef Wellingtons

Serves 2

Ingredients:

  • 20g Butter
  • 2 tbsp Olive Oil
  • 200g Mushroom, finely chopped
  • 1 tbsp Fresh Thyme, leaves picked
  • 2 x 200g 3cm Thick Beef Scotch Fillet Steak
  • 2 Sheets Semi-Frozen Puff Pastry
  • 60g Pate, jelly removed, cut into four 1/2 cm slices (optional, for those who like pate)
  • 1 Egg, lightly beaten
  • Gravy, for serving (optional)
Instructions:
  • Heat butter and half the oil in a large frying pan over high heat.
  • Add mushrooms and thyme.
  • Cook, stirring, for 3-4 min or until tender and liquid evaporated.
  • Transfer to a bowl. Set mushrooms aside to cool.
  • Preheat the oven to 220C and line a baking tray with baking paper.
  • Drizzle steaks with remaining oil.
  • Set the large frying pan over very high heat. When pan is almost at smoking point, add steaks and cook for 1 min on each side until it is just browned and seared.
  • Transfer to a plate lined with 2 paper towels and set aside for 15 mins.
  • Place 1 square of puff pastry on a flat surface and spoon 1/4 of the mushrooms over the centre of the square.
  • Top 2 pate slices on the mushrooms (optional).
  • Arrange 1 steak on top and fold pastry over to enclose the filling.
  • Place the steak bundle, seam side down, on the lined baking tray.
  • Repeat with remaining steak.
  • Cut a couple small air vents at the top of the pastry and then brush with egg to give the pastry a golden hue when baked.
  • Bake for 15 mins for medium-rare (20 for medium) and until the pastry is just done.
  • Serve with gravy, if desired (optional as it tasted just fine without it).

French Coq au Vin (Chicken Braised in White Wine Sauce)

Ingredients:
  • 1.5 tbsp Olive Oil
  • 8 small chicken thigh cutlets (skin on)
  • 25g butter
  • 8 eschalots, peeled, halved
  • 6 rashers middle bacon, trimmed, chopped
  • 3 garlic cloves, thinly sliced
  • 2 tbsp plain flour
  • 1 1/2 cups dry white wine
  • 1 1/2 cups chicken stock
  • 1 dried bay leaf
  • 4 fresh thyme sprigs
  • 300g button mushrooms, halved
  • Slices of Crusty bread, to serve
Instructions:
  • In a large heavy-based, flameproof casserole dish over medium-high heat, heat 1 tablespoon oil.
  • Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
  • Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden.
  • Add garlic. Cook, stirring for 1 minute or until fragrant.
  • Add flour. Cook, stirring for 1 minute.
  • Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half.
  • Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
  • Cover. Bring to the boil. Reduce heat to low.
  • Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened.
  • Serve with crusty bread.


Provencal Braised Chicken

Serves 4-6.

Ingredients:

  • 1 Large Head of Garlic, separated into Cloves
  • 1.5-1.7KG Whole Chicken, with giblets removed
  • Salt
  • Cayenne Pepper
  • 6 Parsley Sprigs
  • 1 Red Pepper, cored, seeded and diced
  • 1 Carrot, diced
  • 1.5 Cups (350ml) Chicken Stock
  • 1/4 Cup Red Wine Vinegar
  • 1 tbsp Herbes de Provences
  • Optional Garnish: Chopped Parsley
Instructions:
  • Peel half of the garlic cloves.
  • Season the chicken inside and out with salt and cayenne pepper.
  • Put the unpeeled garlic cloves and the parsley sprigs inside the chicken.
  • Place the chicken in a casserole, arrange the red pepper, carrots and peeled garlic cloves around it, then pour in the stock.
  • Cover the casserole and roast in a 190C oven for 1.5 hours.
  • Remove the chicken from the casserole. Pour the pan juices, carrots, red pepper and garlic into a food processor and puree until smooth.
  • Return the sauce to the casserole and, if very liquid, boil it until thickened.
  • Add the vinegar (Original recipe calls to boil 1 cup of vinegar until reduced to 3 tbsp but it stunk up the house!).
  • Add the tomato paste and herbes de provence and season to taste.
  • Return the chicken to the casserole dish. Spoon the sauce over the chicken and heat through.
  • Garnish with chopped parsley and serve hot.


Hungarian Chicken Paprika

Suggested Sides: Definitely best with
Spaetzli!

Ingredients:

  • 2 pounds of Chicken thighs and/or breasts
  • 2 tablespoons of butter
  • 1 onion (finely chopped)
  • 2 tablespoons of paprika
  • 1 tablespoon of flour
  • 2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 - 8 oz. can of tomatoes
  • 1 cup of sour cream
Instructions:
  • Saute onions in butter until soft in a large saucepan, with a cover
  • Stir in paprika and flour, let cook
  • Stir in salt, pepper, sour cream, and tomatoes
  • Add chicken - let cook for 20-30 minutes (until chicken is not red inside)


Hungarian Chicken Paprika (Spicier version with no tomatoes)

Suggested Sides: Definitely best with Spaetzli!

Ingredients:

  • 2 pounds of Chicken thighs and/or breasts, cut into small bite sized pieces
  • 1/2 Cup Flour
  • 3 tbsp of paprika
  • Salt & Pepper
  • 3 tbsp Vegetable Oil
  • 1 onion (finely chopped)
  • 1/8 tsp of Ground Hot Pepper (Cayenne Pepper) - Trust me, this is enough!
  • 2 cups of Chicken Broth
  • 1 cup of Sour Cream
  • Parsley as garnish (optional)
Instructions:
  • Combine flour, 2 tbsp paprika, salt & pepper.
  • Coat chicken pieces in flour mixture. Reserve left over flour mixture.
  • Heat a frying pan with 1 tbsp of oil over medium heat.
  • Once hot, brown chicken on all sides (approx 10 mins) and set chicken aside.
  • Add 1 tbsp oil to the pot. Once hot again, add onion, 1 tbsp paprika, cayenne, and salt. Stir until onion is tender (2mins).
  • Return chicken to pot, toss chicken around spices and add chicken stock.
  • Bring to boil, reduce heat, cover, and simmer for 30-35mins.
  • Then add in some of the reserved flour mixture and sour cream to thicken the sauce. Cook for another 5 mins and serve (with parsley as garnish).


Hungarian Csabai Sausage and Potato Casserole

Suggested Side: Served pretty much on its own -- unless you want to balance off this hearty dish with a light salad.

Ingredients:

  • 2 Csabai hungarian sausages (sliced)
  • 5 large lightly boiled sliced potatoes
  • 3 cooled hard boiled eggs (sliced)
  • 1 regular sized package of Sour Cream
  • Paprika
Instructions:
  • Preheat oven to 350 F (check that there are no pots already in the oven!!)
  • Take a deep casserole dish and fill the bottom with 1 layer of potato slices, add a layer of sour cream, then a layer of sausage slices, then a layer of egg slices, then more sour cream, then more potatoes, then sausages, until the masterpiece is finished and you have used everything up (or until your pot is full!). It doesn't hurt to sprinkle paprika over the sour cream everytime it is added.
  • Cook for an hour.


Lemon, Garlic & Thyme Roast Chicken

Serves 4.
Prep & Cook = 1hr + 45 mins

Ingredients:

  • 1.8kg Whole Chicken
  • 3 Lemons
  • 1 Bulb Garlic, halved crossways
  • 1/2 Bunch Fresh Thyme
  • 3/4 Cup Chicken Stock
  • 2 tbsp Olive Oil
  • Serve with small potatoes and veggies. There will be some delicious sauce available.
Instructions:
  • Preheat oven to 200C. Line a roasting rack with aluminum foil.
  • Wash chicken (including cavity) under cold running water.
  • Pat dry with paper towel.
  • Place chicken, breast side down in a roasting pan (so that the juices can flow out of the bird while roasting).
  • Cut 1 lemon into quarters. Place in cavity.
  • Cut remaining lemons in half. Arrange lemon, garlic and half the thyme sprigs around the chicken.
  • Add stock to the pan.
  • Place remaining thyme on chicken. Drizzle with oil. Season with salt and pepper.
  • Roast chicken for 1 hour 15 mins. Turn chicken over, to breast-side up. Roast for 15 more mins or until golden and juices run clear when thigh is pierced.
  • Remove from oven. Place a sheet of foil on top of the chicken (do not tuck the sheet around the chicken, just place it on top). Let stand for 5-10 mins.
  • Serve chicken with roasted lemon halves and garlic.



Red Wine Braised Beef Cheeks

Serves 4-6.

Ingredients:

  • 4 tbsp Oliver Oil
  • 4 (12 ounce) Beef Cheeks, trimmed of excess fat
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Celery Rib, finely chopped
  • 1/2 tsp Unsweetened Cocoa Powder
  • 2 Cups Red Wine (Preferably a dry red wine)
  • 1 x 28-32 ounce Can of Diced Tomatoes
  • 1 1/2 tsp Salt
  • 1 tsp Black Pepper
Instructions:
  • In a large saucepan or soup pot, heat 2 tbsp olive oil on medium-high until hot but not yet smoking.
  • Meanwhile, pat beef cheeks dry with a paper towel. Season with salt.
  • Preheat oven to 325F.
  • Brown beef cheeks on all sides, in batches, so as not to overcrowd. Transfer to a bowl.
  • Pour fat off from pot, then add remaining 2 tbsp oil and cook onion, carrot and celery over medium-low heat, stirring until softened, for about 10 mins.
  • Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 mins.
  • Return cheeks (with any juices) to pot and add tomatoes with juice, salt and pepper.
  • Bring to a simmer, then pour into a deep ceramic dish for the oven.
  • Braise covered, in the middle of the oven until very tender, about 3 hours. Let rest for 10 mins.
  • Before serving, dice pork cheeks into small cubes 1cm x 1cm and return to the pan.



Braised Lentils and Sausages

Serves 4.

Ingredients:

  • 1 tbsp Vegetable Oil
  • 4 Thick Pork and Red Wine Sausages
  • 2 Bacon Rashers, finely chopped
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Celery Stick, finely chopped
  • 2 Garlic Cloves, crushed and finely chopped
  • 500ml Chicken Stock
  • 250g Small Green Lentils
  • 1/2 Cup Continental Parsley, finely chopped
  • 1 tbsp Sage, finely chopped
  • 1 tbsp Red Wine Vinegar
Instructions:
  • In a deep sauce pan, heat oil over medium-high. Then add in the sausages and brown for 3-4 mins. Remove the sausages from the pan and set aside.
  • Add chopped bacon, carrot, celery, onion and garlic. Saute until tender and translucent.
  • Add stock, lentils and 500ml water.
  • Bring to a simmer and cook for about 10 mins.
  • Return the sausages to the pan with the braising lentils and continue to cook for another 5-10 mins until the lentils are just tender.
  • Then stir in the parsley, sage and vinegar. Remove from heat and season to taste.



Roast Pork Tenderloin with Pears & Shallots

Serves 4.
Prep & Cook 35mins.

Ingredients:

  • 3 tbsp Olive Oil
  • 2 Garlic Cloves, finely chopped
  • 1 tbsp Chopped Fresh Thyme + extra for garnish
  • 625g Pork Tenderloin
  • 3 Large Shallots, peeled and cut into small wedges
  • 3 Bosc or Anjou pears, peeled, cored, quartered
  • 4 tsp Butter, room temperature
  • 2 tsp Plain Flour, sifted
  • 1 1/2 cups Chicken Broth, salt-reduced
  • 3/4 cup Pear Nectar
Instructions:
  • Preheat oven to 235C. Line a baking tray with baking paper.
  • In a small bowl, mix oil, garlic and chopped thyme.
  • Rub mixture over pork, shallots and pears.
  • Heat large skillet over medium-high heat.
  • Add pork and shallots to hot skillet. Brown on all sides, about 7 mins.
  • Transfer pork to prepared baking tray. Transfer shallots to a large serving platter (or across 4 plates).
  • Roast pork for about 10 mins.
  • Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning one or twice, about 4 mins. Transfer pears to platter.
  • To prepare the sauce, mix butter and flour in a small bowl. Set aside.
  • Add, to the skillet, broth, pear nectar and butter mixture. Boil until sauce thickens, mix thoroughly scraping up brown bits, about 7 mins.
  • To serve, arrange pork on the platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.



Pork Loin with Balsamic and Bay Leaves

Ingredients:

  • 2-2.5kg Pork Loin, skin scored criss-cross
  • 4 Garlic Cloves, finely chopped
  • 1 Sprig Rosemary, leaves finely chopped
  • 8 Fresh Bay Leaves
  • 150ml Balsamic Vinegar
  • 3+1 tbsp Olive Oil
  • 1 tbsp Freshly Ground Black Pepper
Instructions:
  • Prepare marinade by combining, in a small bowl, garlic, rosemary, bay leaves, vinegar, oil and pepper.
  • Place pork in a large dish and pour marinade over the pork. Marinate for 2-3 hours.
  • In a large saucepan, on medium-high heat, add 1 tbsp oil and add pork when hot. Sear on one side for 5 mins, the 3-5 on the other side.
  • Drop heat to low and cook, covered for 25 mins with a little marinade.
  • Separately, heat remaining marinade in a small saucepan on medium-high heat until thickened slightly.
  • Serve warm topped with extra sauce.

Duck a l'Orange (with Blood Oranges)

Serves 4-6.

Ingredients (Duck & Assembly):

  • 1 Whole Duck
Ingredients (Blood Orange Salt Rub):
  • 2 tbsp Flaked Salt
  • 2 Blood Oranges Zested
  • 1 Sprig Rosemary, finely chopped
  • 1/4 tsp Black Pepper
Ingredients (Blood Orange Sauce):
  • 2 Blood Oranges, juiced
  • 2 Blood Oranges, with skin, thinly slices
  • 1/2 Cup Sugar
  • 1/2 Cup Duck or Chicken Stock
  • 2 tbsp VerJuice
  • 1 tsp Cornflour
  • 1 tbsp Water
  • 1 tbsp Butter, cubed
Instructions:
  • Preheat the oven to 180C. Line a roasting rack with aluminum foil.
  • Rinse the whole duck under running water, including the cavity. Thoroughly pat dry with paper towel inside and out..
  • In a small bowl, combine the orange salt rub ingredients. Use the back of a spoon to blend.
  • Place the duck on a roasting rack, breast side down (to let the juices run out), inside the roasting pan and rub half the flavoured salt onto the top of the duck.
  • Roast the duck for 30mins per KG and until golden.
  • Meanwhile prepare the sauce, by placing in a medium sized saucepan, the blood orange juice, slices, sugar, stock and verjuice into the saucepan. Simmer over medium heat for 8 mins. Whisk in the combined cornflour and water and stir until the liquid boils. Remove from heat and cool for 2 mins. Then mix in the cubed butter. Keep warm.
  • Flip the duck to breast side up and sprinkle the top with the remaining salt rub mixture. Then cook for another 15mins per KG, until the juices run clear and the bottom is golden.
  • Remove duck from the oven and flip it again breast side down for presentation. Place a sheet of foil very loosely on top and allow to rest for 10-15 mins.


Crispy & Succulent Southern Fried Chicken

Serves 4.
Prep & Cook = 40 mins + 6 hours brining & overnight marinading.
Definitely worth it!

Ingredients:

  • 75g Sea Salt Flakes
  • 2.5L (10 Cups) Water
  • 4 Chicken Legs & 4 Thighs
  • 500ml (2 cups) Buttermilk
  • 3 Eggs
  • 60ml (1/4 cup) Water
  • 300g (2 cups) Plain Flour
  • 2 tsp Sea Salt Flakes, extra
  • Canola Oil for deep frying
  • Lime & Lemon Wedges, to serve
Instructions:
  • To make the brine, combine salt and water in a large saucepan over medium heat. Cook, stirring, for 2-3 mins until salt dissolves. Then remove from heat. Set aside to cool completely.
  • Place chicken pieces in a glass or ceramic dish.
  • Pour over cooled salt mixture. Cover. Leave in fridge for 6 hours to brine.
  • Remove chicken from the brine and pat dry with paper towels.
  • Discard brine, clean and dry bowl and then return the chicken to the empty bowl. Pour over buttermilk. Cover. Leave in the fridge for 8 hours or overnight to marinate.
  • Remove chicken from buttermilk and pat dry.
  • Boil a large sauce pan of simmering water and poach chicken for 10mins or until just cooked through. Drain. Set chicken aside to cool completely.
  • Lightly beat the eggs and water in a medium sized bowl, big enough for a piece of chicken to fit.
  • In a separate medium sized bowl, combine flour and sea salt. Season with pepper.
  • Prepare a deep fryer with canola oil. Heat to 180C over medium-high heat.
  • Dip chicken in egg mixture, then coat in flour, shaking off excess. I found that the best results were from double coated chicken, where I returned the chicken in the egg mixture and back in the flour for a second coating.
  • Deep fry the chicken pieces in batches, for 3-4 mins or until crisp and golden.
  • When ready, place fried chicken on a prepare wire rack, ontop of a baking tray or paper towels to catch the drippings.
  • Add salt to the fried chicken immediately after it is placed on the rack for maximum salt absorbtion.
  • Serve immediately with the lime wedges.

North American Chicken Nuggets

Ingredients:

  • 4 Chicken Thighs, cut into bite sized pieces
  • 250g Bread Crumbs
  • 1.5 Cups Parmesan, grated
  • 2 Eggs
  • 1/2 Cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1L Vegetable or Canola Oil
  • Dipping Sauces, for serving (Sweet chilli sauce, BBQ sauce, Pesto, Aioli, etc)
  • Lemon Wedges, for serving
Instructions:
  • Prepare 3 small bowls. In the first, place the flour, salt and pepper.
  • In the second, whisk 2 eggs.
  • In the third, combine bread crumbs and grated parmesan.
  • Prepare a deep large saucepan with the oil. Heat until it reaches 190C.
  • Meanwhile, prepare the chicken by dipping each piece of chicken in the flour dish first, ensure it is well coated.
  • Then dip it into the whisked egg.
  • And lastly, cover with the bread crumb mixture.
  • Cook each chicken piece for 3-4 mins until cooked through then place on a plate lined with 2 paper towels to drain.
  • Serve with dipping sauces and lemon wedges.

Garlic-Infused Lamb Roast

(Easy to cook. Tastes good both rare and well done. This recipe is for rare meat.)

Serves 6 to 8.

Ingredients:
  • 1 small leg of lamb, about 6-7 pounds
  • 4 Cloves garlic, peeled and cut into 6 slivers each
  • 1 Bunch Rosemary
  • 2 tbsp Olive Oil
  • Salt and pepper
Instructions:
  • Remove the lamb from the refrigerator 1 hour before starting so that the core of the lamb is at room temperature.
  • Preheat the oven to 350F.
  • Make 8 small slits in the lamb on each side, and place a sliver of garlic and a leaf of rosemary in each slit.
  • Massage the olive oil into the meat, and season with salt and pepper.
  • If you have a rack, place the lamb on the rack on top of the remaining rosemary and garlic.
  • If you don't, simply put the meat on top of the rosemary and garlic in the roasting pan.
  • Cook uncovered for a bout 1.5 hours, or until an instant-read thermometer inserted away from the bone registers 125F.
  • Remove the lamb from the oven and let it rest for 20 mins before carving.




Herb-Roasted Leg of Lamb with sweet & hot apricot chutney

Serves 6-8.

Ingredients (Lamb):

  • 1 Leg of Lamb, bone-in, 2.7-3.6kg
  • 4 tbsp Olive Oil
  • 4 tbsp Fresh Oregano or Marjoram, roughly chopped
  • 3 tbsp Garlic, crushed and finely chopped
  • 2 tbsp Lemon Zest, finely zested
  • 2 tbsp Fennel Seeds
  • Salt & Pepper, to taste
Ingredients (Chutney):

  • 2 tbsp Olive Oil
  • 1 Red Onion, chopped finely
  • 1 tbsp Ginger, finely chopped or grated
  • 2 tsp Chilli Pepper flakes
  • 1 tbsp Ground Coriander
  • 175g Dried Apricots, cut into thin strips
  • 120ml Red wine vinegar
  • 2 tbsp Dark brown sugar
Instructions:
  • Preheat BBQ Grill to medium-hot.
  • In a mortar bowl, use a pestle to mash together the oil, oregano, garlic, lemon zest and fennel seeds to form a loose paste.
  • Preheat BBQ Grill to medium-hot.
  • In a mortar bowl, use a pestle to mash together the sage, fennel seeds, garlic and oil to form a loose paste.
  • Dry the lamb well with kitchen paper, season it generously with salt and pepper.
  • With the point of a paring knife, cut 8-10 x 5cm deep slits across the lamb, then coat the meat with the oregano paste, pushing some of the herb paste into each of the slits as well.
  • On your BBQ, turn on the fire burners next to the area where you will grill your meat. Be careful that the meat is not directly over the coals.
  • Put the lid on the grill and cook for about 90-120 mins all up for medium-rare.
  • To check for doneness, insert a meat thermometer into the center of the roast, staying clear of the bone, and let sitfor 5 seconds before reading the temperature.
  • For medium-rare it's 52C (126F); medium 57C (134F); medium-well done 65C (150F); or 71C (160F) for well-done.
  • Take the meat off the grill when it reaches a few degrees before the target temperature as it will keep cooking a little off the heat.
  • Remove the roast from the grill, cover it loosely with foil and let rest for 15-20 mins.
  • Meanwhile, make the apricot chutney.
  • In a large frying pan, heat oil over medium high until hot. Add the onion and cook until transparent (7-9 mins).
  • Stir in the ginger, chilli pepper flakes and coriander until fragrant (about 1 min).
  • Add the apricots, vinegar and brown sugar. Bring to a boil, then lower heat and simmer gently for about 5 mins until the apricots are tender. Set aside.
  • To serve, cut lamb into slices, placing some apricot chutney alongside for a little balance in flavour.



Sticky Honey-Glazed Roast Lamb

Ingredients:
  • 2 tbsp Honey
  • 2 Garlic Cloves, crushed
  • 1 1/2 tbsp Honey or Dijon Mustard
  • 1 1/2 tbsp Fresh Thyme Leaves
  • 1 + 1 1/2 tbsp Olive Oil
  • 1.5kg Leg of Lamb
  • 1 Bunch Baby carrots, peeled
  • 2 Red Delight Potatoes, peeled and quartered
  • 1 Turnip, peeled and cubed
Instructions:
  • Preheat oven to 180C.
  • Combine honey, garlic, mustard, thymes, 1 tbsp olive oil.
  • Place leg of lamb on a lined baking tray.
  • Brush with honey mixture. Season with salt and pepper.
  • Roast for 30 mins.
  • Combine carrots, potatoes and turnip in a bowl. Add 1 1/2 tbsp oil. Toss to coat evenly.
  • Place vegetables around lamb. Roast for 45 mins for medium.
  • Transfer lamb to a plate. Cover with foil. Rest for 15 mins.
  • Continue to roast the vegetables for another 15 mins or until cooked through.

Traditional Roast Leg of Lamb with Olive Sauce

Serves 4.
Prep + cooking time is 90 mins.

Ingredients (Lamb Roast):

  • Half a Leg of Lamb (1 kg)
  • 2 Small Garlic Cloves
  • 1 Rosemary sprig, leaves stripped
  • 2 tbsp Olive Oil
Ingredients (Olive Sauce):
  • 1 Cup Mixed Pitted Olives
  • 100ml Extra Virgin Oil
  • 2 Cloves of Garlic, finely Sliced
  • 20g Anchovy Fillets, chopped
  • 1 tbsp Baby Capers, rinsed
  • 100m Pure Cream
  • 1 tbsp Each of Mint and Flat Leaf Parsley, chopped
  • 1 Lemon, juiced
Instructions (Lamb Roast):
  • Preheat ocen to 200C.
  • Trim excess fat from lamb. Spike lamb ten times to depth of 3mm each time. Insert a slice of garlic and rosemary leaves in each opening.
  • Rub one tablespoon of oil across the lamb leg. Season with salt and pepper.
  • Place on roasting rack and cook for 20 mins at 200C. Then reduce heat to 170C for a further 30-40 mins.
  • Rest lamb for 15 mins under a loose sheet of aluminium foil. Carve meat from the bone when ready to serve.
Instructions (Olive Sauce):
  • While the lamb is resting, prepare the sauce.
  • Gently fry olives in oil, at a medium-low heat in a large fryng pan for 1-2 mins, until fragrant.
  • Add garlic, anchovies and capers, and fry for a further 1-2 mins.
  • Add cream, remove from heat and stir well. Add chopped herbs and lemon juice.
  • Top slices of lamb with two or three tablespoons of the olive sauce.

Lemon & Garlic Chicken with Green Beans

Serves 4
Prep Time 20 mins + Cooking Time 1 hr

Ingredients:

  • 6 Skinless Chicken Thighs, cut into bite sized pieces
  • Plain flour to dust
  • 2 1/2 tbsp Olive Oil
  • 1 Leek, white part only, thinly sliced
  • 4 Cloves Garlic, crushed
  • 1 Lemon, zested, juiced plus extra wedges to serve
  • 2 Cups Chicken Stock
  • 200g Green Beans, trimmed and cut into 1 inch pieces
  • 2 tbsp Chopped Flat-Leaf Parsley
  • Steamed Rice, to serve
Instructions:
  • Preheat oven to 180C.
  • Cover the chicken pieces all over with flour.
  • Heat 2 tbsp oil in a fying pan over medium-high heat.
  • Cook the chicken, in 2 batches, for 1-2 mins each side or until browned. Transfer to a plate.
  • Reduce heat to low. Add remaining 2 tsp oil, leek and garlic to the pan and cook for 5 mins or until soft.
  • Remove from heat. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice. Then mix in the chicken stock.
  • In a casserole dish, place the chicken and cover with the stock mixture.
  • Cover the casserole, transfer to the oven, and cook for 40 mins or until chicken is cooked through.
  • Stir through beans, cover, then cook for a further 10 mins until tender. Then stir through chopped parsley.
  • Divide rice, chicken and beans among bowls. Serve with lemon wedges.




Crispy Chicken Stew with Lemon, Artichokes, Capers and Olives

Serves 4-5.

Ingredients:

  • 900g Chicken thighs, bone-in, skin-on (about 7 or 8)
  • 1 tbsp Granulated Garlic, crushed
  • 1 tsp Sea Salt
  • 1 tsp Dried Oregano
  • 2 tbsp Olive Oil
  • 1/2 Red Onion, finely diced
  • 2 Garlic Cloves, crushed and minced
  • 1/4 Cup Capers with Brine
  • 1/2 Lemon, thinly sliced
  • 1/4 Cup White Wine
  • 3 Cups Chicken Broth
  • 2 Cups Artichoke Hearts
  • 1 Cup Kalamata Olives
  • 1.5 tsp Fresh Oregano, chopped
  • Rice and/or Roast potatoes, for serving (optional)
Instructions:
  • In a large flatened bowl for marinating, combine the granulated garlic, 1/2 tsp sea salt and the dried oregano.
  • Add the chicken thighs and rub the seasoning into the chicken until it is evenly coated. Set aside.
  • Remove chicken thighs from the marinate and dry the thighs, using paper towels.
  • In a large frying pan, add oil, then once hot, the chicken, skin-side down, spacing them evenly. Cook for 6-8 mins until the skin begins to brown.
  • Turn the chicken thighs and brown the opposite side for 5 mins. Remove from the pan and set aside the partially cooked chicken on a plate.
  • Back to the frying pan, set heat to medium and stir in the onion, garlic, capers and remaining 1/2 tsp sea salt. Cook for 5 mins.
  • Then add the lemon slices.
  • Add the white wine to deglaze the pan, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and cook for 5 mins.
  • Add the chicken broth and return the chicken to the pan. Bring to a simmer and cook for 5 mins.
  • Add the artichoke hearts and olives. Continue simmering for 5-10 more mins.
  • Serve warm with rice and/or roast potatoes.



Simple BBQ Roasted Whole Chicken

Serves 6. Ingredients:

  • 2 Whole Chickens, 1.35 each
  • 3 tbsp Olive Oil
  • 3 tbsp Garlic, crushed and finely chopped
  • 3 tbsp Rosemary, chopped finely
  • 2 tbsp Salt
  • 2 tbsp Black Pepper, freshly cracked
  • 2 Lemons, quatered, for serving
Instructions:
  • Preheat BBQ Grill to medium-hot.
  • In a mortar bowl, use a pestle to mash together the oil, garlic, rosemary, salt and pepper to form a loose paste.
  • Dry the chickens well with kitchen paper.
  • With the chickens breast-side up, push down to flatten them as much as possible.
  • Rub both all over with oil, then coat evenly with the rosemary paste, pressing to ensure it adheres to the chicken.
  • On your BBQ, turn on the fire burners next to the area where you will grill your meat.
  • Place the chicken breast side down being careful that the meat is not directly over the coals.
  • Put the lid on the grill and cook for about 30 mins (rotating halfway when using a 4 burner grill), then turn the chicken breast-side up and continue cooking for another 30-45 mins (rotating halfway when using a 4 burner grill).
  • To check for doneness, make a cut into the thickest part of the thigh to check for any pink flesh. If you see any, let the chicken cook for a little longer until cooked through. Final temperature should be 71C (160F).
  • Take the meat off the grill when it reaches a few degrees before the target temperature as it will keep cooking a little off the heat.
  • Remove the roast from the grill, cover it loosely with foil and let rest for 10 mins.
  • Carve each chicken into 6 pieces. Serve with a little squeeze of lemon over it.



BBQ Chicken Thighs with Sultana Vinaigrette and Roasted Apples

Serves 4

Ingredients (Chicken):

  • 4 Chicken thighs, bone-in, skin-on
  • 2 tbsp Vegetable Oil
  • Salt & Pepper, to taste
Ingredients (Apples):

  • 2 Granny Smith Apples, cored and peeled
  • 1 tbsp Vegetable oil
  • Salt & Pepper, to taste
Ingredients (Sultana Vinaigrette):

  • 5 tbsp Extra Virgin Olive Oil
  • 4 tbsp Balsamic Vinegar
  • 4 tbsp Sultanas, finely chopped
  • 2 tbsp Sage Leaves, finely chopped
  • 1 tsp Dark Brown Sugar
Instructions:
  • Preheat BBQ Grill to medium-hot.
  • Dry the chicken well with kitchen paper, season it generously with vegetable oil, salt and pepper.
  • Place the chicken skin-side down on the hottest part of the grill to crisp the skin up (about 4 mins each side).
  • Once the chicken has been browned and sealed, move them to the cooler side of the grill, skin-side down and cook, lid down, for about 10-12 mins, until cooked through.
  • While the chicken is cooking, make the vinaigrette by combining, in a medium-sized bowl, the olive oil, vinegar, sultanas, sage and brown sugar. Whisk until the sugar has dissolved. Set aside.
  • Then start preparing the apples. Core, peel then halve them. Coat these lightly with the vegetable oil. Sprinkle them with salt and pepper.
  • Arrange them next to the chicken over the low heat until they are golden brown (about 5 mins)
  • As the chicken breasts are done (for the ones you want to eat right away), dunk them one at a time in the vinaigrette.
  • Dress the serving plates with the apples first, then the vinaigrette-soaked chicken. Drizzle some remaining vinaigrete over the plate, as desired, and serve warm.



Peanut Butter PorkChops

Suggested Sides: Dot Noodles are very yummy with this tasty meal.

Ingredients:

  • 4 porkchops
  • 1 can of cream of mushroom soup
  • 2 tablespoons of peanut butter
  • 2 tablespoons of worcestershire sauce
Instructions:
  • Mix mushroom soup, peanut butter and worcestershire sauce (until blended)in a large sauce pan
  • Add porkchops and set heat to medium-high to cook (stir occasionally to make sure the mixture doesn't burn)
  • Serve when ready




Chicken in Orange Marmalade Sauce

Ingredients:
  • 4 Chicken Thighs
  • 1 tbsp Vegetable Oil
  • 1 Cup of Marmalade (any kind)
  • 1 Cup of Chicken Stock
  • 2 tbsp Sriracha Chilli Garlic Sauce
  • 1 tbsp Soy Sauce
  • 1 Brown Onion, chopped finely
Instructions:
  • In a frying pan, with 1 tbsp oil and over medium heat, cook onion until softened. Transfer onion to a large bowl and set aside.
  • Increase the heat to high, brown the chicken thighs and transfer the chicken to the same bowl as the onions.
  • In the frying pan, reduce to medium heat, cook the sauce by combining the marmalade, stock, sriracha and soy sauce.
  • Stir until smooth. Leave sauce to simmer and reduce until slightly thickened.
  • Return chicken and onions to the sauce and finish cooking for 15-20 mins until just done.




Salmon with Lime & Ginger Glaze

Serves 6
Time : 10 mins Prep + 10 min Cooking

Ingredients:

  • 6 x 120g Deboned Salmon Fillets
  • 1/2 Cup Lime Marmalade
  • 2 tsp Fresh Ginger, grated
  • 2 tbsp Light Soy Sauce
  • 1 tsp Lime Juice
  • 1 Spring Onions, to serve
  • 1/4 Cup Coriander Leaves, chopped
  • 1 Lime, cut into wedges for serving (optional)
Instructions:
  • Preheat oven to 200C.
  • In a small saucepan, over medium heat, combine glaze ingredients (marmalade, ginger, soy sauce, lime juice). Cook until
  • marmalade is fully dissolved.
  • Place salmon skin-side down onto an oven tray lined with baking paper.
  • Brush 2/3rds of the glaze over the salmon fillets.
  • Bake for 5 mins. Meanwhile, heat a frying pan with vegetable oil on high. When the salmon comes out of the oven, add salt to the pan and place salmon over it, skin-side down still, for 3-5 mins to finish cooking and crispen up the skin.
  • Remove the salmon from the pan and place on warmed serving plates.
  • Brush immediately with remaining glaze and sprinkle with spring onions, coriander and lime wedges.




Braised Beef Cheeks with Olives

Goes deliciously with Nutmeg-Spiced Eggplant Puree.
Serves 4

Ingredients:

  • 4 Beef Cheeks
  • 1 Onion, finely diced
  • 1 Garlic Clove, crushed and finely chopped
  • 3 Tomatoes, diced
  • 2 tbsp + 100ml Olive Oil
  • 50g Cumin Seeds
  • 2 tbsp Tomato Paste
  • 1L Beef Stock
  • 1 tsp Salt
  • 1 tsp Black Pepper, freshly ground
  • 250ml Dry Red Wine
  • 200g Green Olives, pitted
Special Equipment:
  • Pressure Cooker

Instructions:

  • In a large pressure-cooker, over medium heat, add 2 tbsp of olive oil.
  • Once hot, brown the beef cheeks until fully sealed. Remove beef cheeks and set aside.
  • Add in the 100ml Olive oil. When hot, stir in diced onion and cumin seeds. Brown for 4 mins.
  • Then add chopped garlic and cook for 2 more mins.
  • Add the fresh diced tomatoes and tomato paste. Stir to combine.
  • Add the beef stock, salt, pepper and red wine.
  • Add the beef cheeks, bring to a boil then reduce to a low simmer.
  • Cover and cook under-pressure for 20 mins.
  • Gradually release the pressure before removing the lid.
  • Add the olives and cook on low for 5 more mins.
  • Remove from heat.
  • Extract 250ml of the liquid from the soup pot and place in a small sauce pan. Add the remaining 20g of butter and boil for 5 mins over medium heat to reduce it to a thickened gravy.



Maple & Orange Pork Loins

Ingredients:
  • 1.5 pounds Pork Tenderloin
  • 1/2 Cup Pure Maple Syrup
  • 2 tbsp Soy Sauce
  • 2 tbsp Tomato Sauce or Ketchup
  • 1 tbsp Mustard Powder or French Mustard or Dijon
  • 2 tsp Grated Orange Zest
  • 1.5 tsp Curry Powder
  • 1.5 tsp Ground Coriander
  • 1 tsp Worcestershire Sauce
  • 2 Garlic Cloves, minced
Instructions:
  • In a large glass mixing bowl, whisk together all ingredients, apart from the pork. Blend well.
  • Add pork and mix around so each piece is covered with the marinade.
  • Seal bowl with plastic wrap and leave in the fridge for at least an hour to marinate.
  • Return pork to room temperature, prep the oven to 350F and place pork on a deep roasting tray.
  • Roast uncovered for 40 mins. Pork should still be slightly pink in the middle.
  • Let pork stand for ten mins with a sheet of foil loosely placed on top.
  • Slice thinly and serve with with extra sauce drizzled on top.



Seared Scallops with Garlic Herb-Butter Sauce

Serves 3.

Ingredients (Scallops):

  • 1 lb. Large Sea Scallops, patted dry with a paper towel
  • 1 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • Sea salt and freshly ground black pepper
Ingredients (Sauce):
  • 3 tbsp Unsalted Butter, cut into 6 pieces
  • 2 tbsp Shallot, finely diced
  • 2 Cloves of Garlic, crushed
  • 1/4 Cup Dry White Wine or Vermouth
  • 1/4 Cup Mixed Fresh Herbs (Parsley, Chives, etc), Finely Chopped
  • 1/4 tsp Lemon Zest, finely grated
  • Sea salt and freshly ground black pepper, to taste
  • 2 - 3 Lemon Wedges and toasted bread slices for serving
Instructions:
  • Be sure you have all your ingredients prepped for the sauce (eg. herbs chopped) before you begin as this is a fast dish.
  • Remove the tough muscle from the side of each scallop, if not already done.
  • Heat a large skillet over medium-high heat for 1-2 mins. Add the oil and butter, if using, and heat until quite hot.
  • Pat the scallops dry once more (moisture inhibits browning) and put them in the pan in an uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is brown and crisp, 2-4 mins.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 mins more.
  • Take the pan off the heat, transfer the scallops to a plate and let them rest in a warm spot.
  • Let the pan cool a min before you start the sauce.
  • Then return the pan to medium heat, add a piece of butter, the diced shallots and garlic, and saute until they begin to soften, about 1 min.
  • Add the vermouth or dry wine, and simmer until reduced by half, another 1-2 mins. Add the herbs and lemon zest.
  • Reduce the heat to low, add the remaining butter and whisk constantly until the butter melt into the sauce.
  • Return scallops and any accumulated scallop juices in the pan with the sauce.
  • Gently roll the scallops in the sauce to warm them through. Taste sauce and add salt and pepper as needed.
  • Serve immediately with lemon wedges and toasted bread to soak up the sauce.


BBQ Cumin Salmon with Cucumber Chilli Salsa

Serves 4

Ingredients (Salmon):

  • 4 Salmon fillets, skin-on, about 225g each
  • 2 tbsp Olive Oil
  • 4 tbsp Cumin Seeds, freshly cracked in a mortar & pestle
  • Salt & Pepper, to taste
Ingredients (Cucumber Chilli Salsa):

  • 1/2 Cucumber, diced 0.5cm cubes
  • 1 Green Chilli Pepper, chopped finely
  • 4 tbsp Coriander leaves, roughly chopped
  • 2 Limes, juiced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Chilli Powder
  • Salt & Pepper to taste
Instructions:

  • Preheat BBQ to medium.
  • Prepare the salsa by combining all the ingredients in a bowl. Set aside in the fridge to chill.
  • Rub salmon fillets with oil, cumin, salt and pepper - coat on both sides.
  • Place the fillets on the BBQ, skin-side down, and cook for 3-5 mins per side until they are just opaque throughout.
  • Transfer the fillet to a serving plate. Top each fillet with a generous spoonful of the salsa. Place some more salsa on the side of the fillet.


Morrocan Chermoula Chicken Tagine

Serves 4
Prep Time 20 mins + Marinating Time 2 hours + Cooking 1 hour

Ingredients:

  • 8 Chicken Thigh Fillets, chopped to large bite sized pieces
  • 1 tbsp Olive Oil
  • 2 Brown Onions, chopped as desired
  • 400g Diced Tomatoes (Can or Fresh)
  • 125ml (1/2 cup) Chicken Stock
  • 165g (1 cup) Dried Apricots
  • 1 Cinnamon Stick
  • 30g Pistachios, chopped
  • 3 tbsp Coriander Leaves
  • Boiled Pearl Couscous
Ingredients (Chermoula):
  • 1/4 Cup Fresh Coriander, chopped
  • 1/4 Cup Fresh Continental Parsley, chopped
  • 1 Long Fresh Chilli, deseeded and finely chopped
  • 2 Garlic Cloves, crushed
  • Large pinch of Saffron Threads
  • 1 tbsp Cumin Seeds
  • 1 Lemon, juiced
Instructions:
  • Start with making the chermoula, in a large bowl, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice.
  • Add the chicken to the chermoula mixture and toss to coat well. Cover and place in the fridge for 2 hours to marinate.
  • In a large deep saucepan, heat oil to medium and brown the chicken for 2-3 mins each side. Set aside.
  • In the empty large saucepan, cook onions until soft, about 5 mins.
  • Add tomato, chicken stock, apricots and cinnamon. Mix well.
  • Add chicken thighs and reduce heat to low. Cover and cook until the chicken is just cooked through, for approximately 25 mins.
  • Uncover and cook for 15 mins to let the sauce thicken. Mix in cooked pearl couscous.
  • Serve topped with pistachio and coriander.

Feta stuffed Meatballs

Ingredients (Meatballs):

  • 500g Minced Beef
  • 3 tbsp Pesto
  • Juice of 1/4 of a Lemon
  • 1 tbsp Lemon Zest
  • 1/2 Cup Parmesan, grated
  • 1 Packet of Soft Feta Cheese, diced into small 1cm cubes
  • Oil for Frying
Ingredients: (Sauce & Pasta)
  • 1 Onion, diced finely
  • 2 Clove Garlic, chopped finely
  • 1 400g Can Diced Tomato
  • 1/2 Can Tomato Puree
  • 1/2 Cup of White Wine
  • 1/2 Cup of Beef Stock
  • 1 tbsp Balsamic Vinegar
  • 2 Bay Leaves
Instructions:
  • Mix all the meatball ingredients together, except the feta cheese.
  • Roll some of the meat mixture into a 1" ball, flatten it and place a piece of feta in the middle. Wrap the meat mixture around it to form an enclosed meatball.
  • Repeat with remaining meat mixture.
  • In a large frying pan, heat oil on medium-high.
  • Cook meatball in batches to just brown the meat, careful not to break them. Set meatballs aside.
  • In the empty saucepan, cook onion until soft, then add garlic.
  • Deglaze with the wine and add the tomatoes, pureed tomatoes, beef stock, balsamic vinegar, bay leaves, lemon juice and lemon zest.
  • Add salt and pepper to taste.
  • Simmer sauce for 15-20 mins to thicken.
  • Add meatballs, tossing gently to coat with the sauce and simmer for a further 15 min.
  • Top cooked pasta with meatballs, sauce and extra parmesan.

Chicken with Sage & Orange

Serves 6

Ingredients:

  • 6 Boneless Chicken Breast Halves with the skin left on
  • 1 tbsp Flour
  • Orange Sections and Fresh Sage leaves to garnish


    Marinade:

  • 1 1/2 Cups Orange Juice
  • 1 tbsp Light Soy Sauce
  • 2 crushed garlic cloves
  • 2 tbsp chopped fresh sage
  • 1/2 inch piece of ginger, peeled and finely chopped
  • salt and pepper to taste
Instructions:
  • Make the marinade : combine all marinade ingredients. Toss the chicken in the marinade and let sit for 20-30 mins.
  • Arrange the chicken, skin side up, in a large roasting pan. Keep the marinade for later.
  • Bake the chicken in a 375F (190C) oven for about 20 mins. Pour the reserved marinade over the chicken and return to the oven for 5-10 minutes until cooked through.
  • Remove the chicken with a slotted spoon, and arrange on a warmed platter. Cover and keep warm.
  • Pour all but 2 tbsp of the marinade out of the roasting pan in a bowl and set aside. Add the flour to the marinade remaining in the roasting pan and mix to a smooth paste.
  • Put the roasting pan on top of the stove, and cook, stirring for 1 minute. Gradually stir in the reserved marinade. Bring to a boil, simmer for 2 mins and taste for seasoning. Strain, pour a litle of the sauce around the chicken breasts and garnish with the orange portions and fresh sage. Serve the rest of the sauce separately.



Italian Pork Sausage & Caramelised Fennel Orrechiette

Serves 4-6.

Ingredients:

  • 2 tbsp Olive Oil, plus extra for serving
  • 500g Baby Fennel, chopped
  • 1/2 Cup White Wine Vinegar
  • 2 tbsp Caster Sugar
  • 650g Pork and Chilli Sausages, casings removed
  • 4 Garlic Cloves, crushed
  • 2 Small Red Chillies, finely chopped
  • 500g Orrechiette
  • Sea salt & cracked pepper, to taste
  • 1/2 Cup Parmesan, grated or sliced for serving (optional)
Instructions:
  • In a large saucepan, heat 1 tbsp oil over high heat.
  • Add the fennel and cook for 3-4 mins or until it is just starting to turn golden.
  • Add 1/4 cup of the white wine vinegar and all of the sugar.
  • Cooking, stirring regularly, for 7-8 mins or until caramelised.
  • Transfer the mixture to a bowl temporarily and set aside.
  • Return the frying pan to high heat.
  • Add the remaining oil, plus the pork, garlic and chillies, and cook for 15 mins, or until golden brown.
  • Add the fennel and remaining vinegar. Stir to combine.
  • While the pork is cooking, in a separate soup pot, cook the pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  • Add the pasta and cooking liquid to the caramelised fennel & pork mixture. Add salt and pepper to taste and stir until well combined.
  • Serve pasta with a drizzle of olive oil and parmesan.



Italian Veal Saltimbocca (with sage and proscuitto)

Serves 4.

Ingredients:

  • 4 Veal Escallops
  • 8-12 Fresh Sage Leaves
  • 4 Thin Slices of Proscuitto
  • 2 tbsp Flour, sifted
  • Salt and Pepper
  • 2 tbsp Butter
  • 1 Garlic Clove, crushed
  • 1/2 Cup (125ml) Dry White Wine
  • 1/4 Cup (60ml) Heavy Cream
Instructions:
  • Place each veal escalop between two sheets of baking paper and, with a rolling pin, pound to 3mm in thickness.
  • Lay 2 or 3 sage leaves on each escallop and press a slice of proscuitto firmly on top.
  • In a plate (that is approx the same length as an escallop), scatter flour and season with salt and pepper.
  • Lightly coat the escalops with flour shaking off the excess. Set aside.
  • Melt half of the butter in a large skillet. When the butter starts to foam, add the escallops and garlic, working in batches, and cook for 2mins on each side. Add more butter as needed.
  • Transfer to a plate and keep warm.
  • Once the veal has been cooked and set aside, pour the white wine in the pan and boil for a few mins until it is reduced to about 2 tbsp.
  • Stir in the cream and heat gently. Add salt and pepper to the sauce to taste.
  • To serve, arrange the escallops on warm plates and pour 1-2 tbsp of the sauce over them.



Italian Veal Parmigiana

Ingredients:

  • 3 Cloves of Garlic, peeled and finely sliced
  • Olive Oil
  • Anchovies (optional)
  • 1 Fresh Red Chilli
  • 2 x 400g Cans of Chopped Tomatoes
  • Freshly Ground Black Pepper
  • 200g Breadcrumbs
  • A few sprigs of Fresh Thyme, leaves picked
  • 1/2 - 1 Cup Parmesan, freshly grated
  • Zest of 1 Lemon
  • 150g Plain Flour
  • 2 Large Eggs, lightly beaten
  • 4 x 200g Veal or Pork Leg Escalopes, flattened to a thickness of 2cm
  • 125g Mozzarella Cheese
  • A few sprigs of fresh basil, leaves picked. Put them in a small bowl of water to keep them fresh. Stalks finely chopped and reserved separately.
Instructions:
  • Preheat your oven to 200C.
  • In a saucepan on medium heat, add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes.
  • Prick the chilli a few times and add it to the pan.
  • Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes.
  • Bring to a boil. Then turn down the heat to low and simmer for 20 mins. Season to taste with salt and pepper.
  • Meanwhile, prepare the breading for your escalopes. In a large plate (to fit the length of an escalope), place the flour. Season with salt and pepper.
  • In a second large plate, place the lightly beaten eggs.
  • In a third large plate, mix the breadcrumbs, thyme leaves, lemon zest and grated parmesan.
  • Add a fourth empty plate where you can place the breaded escalopes, ready for frying.
  • Finally, place a fifth plate by the stove, covered with 2 paper towels to help drain the fried escalopes.
  • Dip the escalopes, one at a time and on both sides, into the flour until well coated (shake off the excess flour), then the egg, then the breadcrumb mixture.
  • Heat a large non-stick frying pan over medium heat and add a good splash of olive oil.
  • Then add your escalopes, no more than 2 or 3 at a time, ensuring there is enough space between them to fry.
  • Cook for just a few mins on each side until they are golden, then transfer to the plate lined with paper towels to drain.
  • In a large oven-safe baking dish (30x20cm), spread the tomato sauce across the bottom of the dish.
  • Then lay your escalopes on top, side by side. Sprinkle mozzarella and a few basil leaves on top.
  • Bake in the oven for 10-20 mins until golden and bubbling, careful not to overcook the escalopes (if they took longer to brown, then reduce the oven time proportionately).
  • Remove from the oven and add a dozen basil leaves.
  • Best served with a zesty salad.


Sicilian Chicken Agrodulce (Sweet & Sour)

Serves 8.
Prep time 20 mins, cook time 1hr 20mins.
Keep doors & windows as may result in a light vinegar smell in the kitchen.

Ingredients:

  • 100ml Olive Oil
  • 7-10 Chicken Thighs & Legs
  • 1 1/2 Onion, finely diced
  • 1 1/2 Celery Stalks, finely diced
  • 1 1/2 Carrots, finely diced
  • 3 Garlic Cloves, finely chopped
  • 1-2 Long Red Chili, seeds removed, finely chopped
  • 2 tbsp Flat Leaf Parsley, finely chopped
  • 1 tbsp Thyme Leaves
  • 1/2 tsp Saffron Threads
  • 80g Caster Sugar (reduced from 100g in the original recipe)
  • 100g Sultanas
  • 50g Pine Nuts
  • 50ml White Wine Vinegar (reduced from 75ml in the original recipe)
  • 500ml (2 Cups) Chicken Stock
  • 450ml Verjuice
Instructions:
  • Preheat oven to 180C.
  • Heat 2 tbsp oil in a large frying pan over medium heat, add chicken skin-side down in batches and cook, turning once, until browned (5-6 mins).
  • Transfer chicken to a large roasting pan.
  • Heat remaining oil in a saucepan over medium heat. Add vegetables, garlic, chilli, parsley, thyme and saffron.
  • Stir occasionally until just tender (6-8 mins).
  • Add sugar, pine nuts, and sultanas. Stir occasionally until caramelised (12-15 mins).
  • Deglaze pan with vinegar, add stock and verjuice.
  • Simmer gently until well flavoured (8-10 mins).
  • Season to taste, pour mixture over chicken in the casserole dish.
  • Cover casserole with foil and braise until chicken is very tender (35-40 mins).
  • Serve warm with sauce spooned over.

Roasted Fish in a Lemon-Nut Crust

Serves 4.

Ingredients:

  • 1 Cup Pecans or Hazelnuts
  • 1/2 Cup Unseasoned Dried Bread Crumbs
  • 1/4 Cup Minced Fresh Thyme
  • 1 tbs Minced Fresh Lemon Zest
  • 1 Cup Milk
  • 2 Lbs Fish Fillet (ensure there are no bones)
  • 1/2 Cup Butter
  • Salt and Pepper
Instructions:

  • Preheat an oven to 350 degrees.
  • Toast the nuts on a baking sheet. Chop finely and set aside.
  • Position racks so that the fish will roast in the upper third of the oven and increase the oven temperature to 550 degrees.
  • In a shallow bowl, combine the chopped nuts, bread crumbs, minced or crumbled thyme, and minced or grated lemon zest. Pour the milk into a second shallow bowl. Set the two mixtures aside.
  • Quickly rinse the fish under cold running water and pat dry with paper toweling. Season to taste with salt and pepper. Dip each piece into the milk and then the bread crumb mixture to cover completely.
  • Set a rack in a shallow baking or roasting pan and lightly brush the rack with oil or coat with spray. Arrange the fish without touching on the rack and drizzle the butter or oil over the fish. Roast until golden on the outside and the flesh is just opaque when cut into at the thickest part with a small, sharp knife, about 10 mins per inch of thickness.
  • Serve with lemon zest garnish.


Moules Marineres (Mussels Steamed in a Wine Sauce)

Fast to prepare, healthy and tastes delicious!
Serves 4.

Ingredients:

  • 4 Pounds Mussels (Best to get ones that are still alive)
  • 1 Onion, finely diced
  • 2 Shallots, diced
  • 1/2 stalk Celery, finely chopped, include a few leaves (optional)
  • 1 Cup Dry White Wine
  • 1/2 tsp Fennel seeds (optional)
  • 3 tbsp Unsalted Butter
  • Chopped parsley
  • Salt and pepper, to taste
Instructions:

  • Wash the mussels.
  • Combine onion, shallots, celery, fennel seeds, butter, parsley, and wine in a large pot and simmer for 5 mins.
  • Add the mussels, cover and cook over high heat, shaking from time to time, for about 4 mins, or until all the mussels have opened. Do not overcook or the mussels will toughen.
  • Serve the mussels in individual bowls with an extra few bowls in the middle of the table for empty shells.
  • Season with salt and pepper to taste. Pour seasoned broth over mussels in the bowls.
  • Serve with a loaf of crusty bread to mop up the sauce.


LambChops with Herbs and Mushroom Sauce

Serves 4.

Ingredients:

  • 1 tbs Olive Oil
  • 4 Trimmed Lamb Shoulders (1 cm thick)
  • 3/4 Cup Concentrated Consomme
  • 1/4 Cup Diced Celery
  • 1/4 Cup Diced Green Onion
  • 2 Cups Sliced Mushrooms
  • 1/4 tsp Pepper
  • 1/3 Cup Light Sour Cream
  • 1/2 tsp Dried Thyme or Dill Weed
  • 1 tbs All Purpose Flour
Instructions:

  • In a large skillet, heat oil over medium-high heat; brown chops on both sides; drain off excess fat.
  • Stir in consomme, celery, onion, mushrooms and pepper. Cover and simmer for 10-20 mins or until meat is tender.
  • Remove chops to a warm plate; cover. Skim fat from liquid in pan; boil to reduce liquid to about 1/2 cup.
  • In a small bowl, mix sour cream, thyme or dill weed, and flour until smooth; stir into hot liquids, stirring constantly until thickened.
  • Pour over chops or pass sauce separately.


Greek Spinach and Feta Triangles

Ingredients:
  • 180g Feta Cheese, crumbled into small pieces
  • 500g Fresh Silverbeet
  • 1/2 Cup Grated Tasty Cheese
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 tsp Dried Oregano
  • 1 Egg, lightly beaten
  • 5 Sheets of Puff Pastry
  • 1/4 Cup Milk
  • 1 tbsp Sesame Seeds
Instructions:
  • Preheat oven to 180C degrees (190C fan forced).
  • Trim the white stalks from the silverbeet. Blanch the green leaves of the silverbeet in hot water for 1 min. Drain the hot water, then squeeze the excess water from the leaves. Finely chop the spinach leaves and place into a large bowl.
  • In a large bowl, mix together the spinach, crumbled feta, grated cheese, egg, oregano, salt and pepper. Toss well.
  • Cut each puff pastry sheet into 8 triangles. Spoon 1-2 tbsp of mixture onto each triangle, then brush the sides of each triangle with milk and fold over, pressing the sides together to seal.
  • Prepare a baking tray, lined with baking paper. Place the stuffed triangles on the baking tray in batches - do not crowd.
  • Brush the top of each triangle with more milk and sprinkle lightly with sesame seeds.
  • Bake in the oven for approximately 20 mins, or until lightly golden. Serve warm.

Greek Moussaka (Eggplant & Lamb Casserole)

Ingredients (Moussaka Base):
  • 4 tbsp Olive Oil
  • 3 Garlic Cloves, finely chopped
  • 1 Onion, diced
  • 2 Medium Eggplants, cut into chunks
  • 675g Minced Lamb
  • 3 Plum Tomatoes, coarsely chopped
  • 300ml Chicken Stock
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Chopped Mint Leaves
  • Salt and Pepper to season
Ingredients (Cheese Sauce):
  • 45g Butter
  • 45g Flour
  • 425ml Milk
  • 140g Gruyere, grated
  • 60g Parmesan, grated
  • Salt and Pepper to season
  • 2 Egg Yolks
Instructions (Moussaka Base):
  • Preheat oven to 220C (or 200C Fan Forced).
  • Heat 2 tbsp Olive Oil in a large frying pan.
  • Add garlic, onion and eggplant with the remaining olive oil and cook gently for 5 mins.
  • Add lamb mince and brown over a high heat for 4-5 mins, and then add tomatoes.
  • Pour in the chicken stock and stir in cinnamon, cumin and nutmeg.
  • Bring to a boil and then simmer for 10 mins or until the mixture has thickened slightly.
  • Turn off the heat, season with salt and pepper to taste, then add the mint.
  • Spoon the mixture into a large casserole dish.
Instructions (Cheese Sauce & Final Assembly):
  • Melt butter in a pan, stir in flour, mixng well over a low heat and cook for about 1 minute.
  • Gradually blend in milk, whisking thoroughly to ensure there are no lumps. Continue cooking, while stirring, until sauce is thickened and smooth.
  • Add grated cheeses and season with salt and pepper.
  • Remove sauce from hat and cool slightly before whisking in egg yolks.
  • Pour cheese sauce over lamb mixture so that it is completely covered.
  • Bake at 220C (or 200C Fan Forced) for about 15-20 mins, or until the top is set, golden and bubbling.

Moroccan Osso Bucco with Chickpeas and Gremolata on Pearl Couscous

Serves 4.

Ingredients (Osso Buco):

  • 2 tbsp Olive Oil
  • 8 Osso Bucco (Veal Shanks)
  • 1 Onion, finely chopped
  • 4cm Piece of Ginger, grated
  • 4 Garlic Cloves, finely chopped
  • 1 tsp Ground Tumeric
  • 2 tsp Ground Cumin
  • 1 Cinnamon Quill
  • 1/2 tsp Chilli Powder
  • 2 tbsp Honey
  • 1 Orange, finely grated zest and juiced
  • 400g Can Chopped Tomatoes
  • 2 Bay Leaves
  • 2 Cups (500ml) Veal Stock or Beef Stock
  • 1 Kumara, peeled, cut into 3cm pieces
  • 400g Can Chickpeas, rinsed and drained
Ingredients (Gremolata):
  • 1/3 Cup Chopped Flat-leaf Parsley Leaves
  • 2 tsp Extra Virgin Oil
  • 1 Lemon, zested and 2 tsp of juice
  • Serve with Cooked Isreali Pearl Couscous (larger sized couscous)
Instructions:
  • Preheat oven to 180C.
  • Heat olive oil in a large pan over medium-high heat. Season osso buco, then cook, turning, for 7-8 mins until brown. Remove osso buco from pan and set aside in a large casserole dish.
  • Add the onion and cook, while stirring, for 2-3 mins until softened.
  • Add ginger and half the garlic, then cook for 1 min or until fragrant.
  • Add the spices, honey, orange zest and juice, tomato, bay leaves and stock, then bring to a boil.
  • Then pour on top of the osso buco in the casserole and cook, covered, for 1 1/2 hours.
  • Add kumara and chickpeas, season and return to the oven for a further 30 mins, uncovered, until the meat is tender and the sauce is slightly reduced.
  • To make gremolata, combine parsley, extra virgin oil, lemon zest, lemon juice and remaining garlic.
  • Serve the osso buco with couscous and gremolata.

Morroccan Lamb Stew with Orange, Dates and Figs

Serves 6

Ingredients:

  • 1kg Lamb Leg, diced into 1 inch cubes
  • 2 tbsp Olive Oil
  • 2 Onions, peeled and diced
  • 3 Celery Sticks, diced
  • 10cm Fresh Ginger, grated
  • 6 Cloves Garlic, peeled and chopped
  • 2 tsp Cumin
  • 1 tsp Coriander Seeds
  • 2 Cinnamon Quills
  • 1 tsp Ground Cloves
  • 2 Star Anise
  • 2 x 400g Diced Tomatoes
  • 4 Strips Orange Peel
  • 500ml Lamb or Beef Stock
  • 6 Medjool Dates, pitted, cut into 6
  • 4 Dried Figs, stem removed, thickly sliced
  • 60g Pistachios, toasted and roughly chopped
  • 2 tbsp Pomegranate Molasses
  • Pearl Couscous, for serving
Instructions:
  • In a pressure cooker, over high heat, add a tablespoon of oil. Once hot, brown the meat and set aside.
  • Once the meat has been removed, saute the onions ofr 5 mins. Then add in the celery, ginger , garlic and spices. Cook for another 5 mins.
  • Return the lamb to the pan along with the tomatoes, orange peel, stock and a pinch of salt. Bring to a boil.
  • Secure the lid on top and pressure cook for 18 mins.
  • Release the pressure. If the lamb is not yet tender, pressure cook it for another 5 mins.
  • When the lamb is just tender, then stir in the dates and figs, and continue cooking, uncovered, for another 15 mins.
  • Stir in the pistachios and pomegranate molasses. Taste for seasoning.
  • Serve warm over a bed of pearl couscous (optional).


Triple-Cooked Lebanese Duck with Cinnamon & Cardamom

Serves 2-4
This recipe goes very well with the
Jewelled Bulghur Pilaf side dish (as seen in the above photo).
Note: Start the recipe the night before as it requires overnight resting.

Ingredients:

  • 1 Full-sized Duck, feathers plucked, then remove head, feet, neck, wing tips & innards
  • 1 + 1/2 tbsp Salt
  • 2 + 1 tsp Cumin
  • 200ml Vegetable Oil
  • 2 tbsp Orange-Blossom Water
Ingredients:
  • 4 Litres Chicken Stock
  • 2 Cinnamon Sticks
  • 6 Star Anise
  • 8 Cardamom Pods
  • 1 Head of Garlic, cut in half cross-wise
  • 80ml Honey
  • 15 Strands Saffron
  • 1/2 Head of Celery, roughly chopped
  • 2 Medium Onions, chopped in quaters
  • 1 Leek, white part only, roughly chopped
  • 1 Long Red Chilli, cut in half lengthwise
  • 6 extra cardomom pods
Instructions:
  • Mix 1 tbsp salt & 2 tsp cumin together until well blended.
  • Place the duck in a cooking dish and rub the salt mixture across the surface of the prepared duck.
  • Cover and set the duck dish in the fridge overnight.
  • In a large soup pot, place all the poaching stock ingredients, apart from the last 6 extra cardamom pods, and bring stock mixture to the boil.
  • Continue to boil strongly for an hour, reducing the stock by a quarter.
  • Strain the stock, removing all vegetables, and return the stock to the soup pot.
  • Add 6 extra cardamom pods and return to the boil.
  • Once boiling, add in the duck until fully immersed. Return to the boil once again and then lower the temperature to a gentle simmer for 1 hour.
  • Turn off the heat and let the duck sit for another 5 minutes. Take out the duck and set aside in a position to drain as much as possible while it cools.
  • Reserve 1 cup of the stock to use as a gravy. (At this point, the remaining delicious stock can be frozen for future use.)
  • Preheat the oven to the highest temperature possible. Line a baking sheet with baking paper nd set aside.
  • Mix together the remaining cumin and salt. Set aside.
  • Prepare the gravy by boiling the stock and reducing by a quarter. Take a tbsp of stock on the side and add 1-2 tsp of flour to thicken the stock a little, blend well until you can no longer see the white of the flour. Return mixture to the boiling stock to thicken.
  • Meanwhile, prepare a wok or similar deep dish to fry the duck. Once the oil is 180C (or once a piece of bread turns golden in 10 seconds in the oil), it is ready to use.
  • Pat the duck dry and remove the thighs and breasts for frying, careful not to remove the skin.
  • Place the skin-side of the duck pieces in the hot oil and fry for 4-5 mins until the skin is golden. Set fried duck pieces on a plate lined with paper towels to drain.
  • Set the fried duck pieces, skin-side up on the baking sheet, dust with the cumin & salt mixture and place in the oven for 2 mins until the oil starts to sizzle.
  • Remove from the oven and splash some orange-blossom water on top of each piece of duck.
  • Serve warm, with gravy as desired.


Lebanese Sticky Spicy Roast Lamb Ribs with Sumac

Serves 4 Ingredients:

  • 2 x 800g Racks of Lamb Ribs
  • Roast potatoes, for serving (optional)
  • 1 Lemon, cut in wedges, for serving
Ingredients (Rub):

  • 1/2 Cup Olive Oil
  • 2 tbsp Sumac
  • 2 tbsp Ground Cumin
  • 2 tbsp Harissa Paste
  • 1 tsp Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 tsp Smoked Paprika
  • 2 Cloves Garlic, crushed and finely chopped
Ingredients (Glaze):

  • 3 tbsp Brown Sugar
  • 1 tbsp Fish Sauce
  • 1 tbsp Tamarind Paste
Instructions:
  • In a small bowl, make the rub by combining the olive oil, sumac, cumin, harissa, salt, black pepper, paprika and garlic to form a paste.
  • With your fingers, coat the rub across the lamb ribs.
  • Marinate for 1 hour.
  • Preheat oven to 140C. Line a large baking pan with foil and roast for 2 hours.
  • Allow to cool, placing the ribs on a baking rack so that the excess fat can fully drain.
  • To make the glaze, mix, in a medium-sized bowl, the brown sugar, fish sauce and tamarind paste until combined.
  • Brush the glaze onto the meaty top of the ribs and then bake for 10-15 mins more until sticky.
  • Serve with lemon wedges and roast potatoes.



Iranian Stuffed Apples with Spiced Beef and Saffron Sauce

Serves 8-10.
Time : 20 mins Prep + 1hr 30mins Cook
Difficulty Level : Medium

Ingredients:

  • 80g Yellow Split Peas, rinsed
  • 80ml Olive Oil
  • 1 Onion, finely chopped
  • 400g Minced Beef
  • 1 tsp Ground Cinnamon
  • 12 Granny Smith Apples, tops sliced off (set tops aside in cold water with a squeeze of lemon)
  • 500ml Beef Stock
  • Squeeze of lemon


Sweet & Sour Sauce:

  • 80ml White Vinegar
  • 75g Caster Sugar
  • 30g Butter
  • 1 Pinch Saffron Threads


Instructions:

  • In a small saucepan, place rinsed peas, cover with water (2 cups) and bring to a boil.
  • Reduce to medium heat and cook for 35 mins, until softened, removing any scum buildup that rises to the top of the water during cooking process. Drain and set aside in a large bowl.
  • Meanwhile, in a frying pan over medium heat, warm up 2 tbsp oil and then cook chopped onion for 3 mins until softened.
  • Remove from heat, add the cooked onions to the lentils bowl and set side.
  • Increasing the heat to high, add 1 tbsp. of oil then cook the beef, stirring, until the meat has browned. Remove from heat and stir into the reserved lentil and onions mixture. Add cinnamon and ¼ tsp salt. Set aside to cool.
  • Preheat oven to 200C.
  • To prepare the apple, remove their core apples and chop the bottom of the apple so it stands flat. No need to peel the apple skin. To keep the apples from browning, place apples after coring in a large bowl of cold water with a squeeze of lemon.
  • Using a sharp short knife and/or spoon, take each cored apple and scoop out additional flesh until you are left with a 1 cm thick shell (with the skin still on). Coarsely chop removed flesh and set aside.
  • Spoon the meat mixture into each of the apple shells, return their reserved apple tops and line them up in a greased rectangular deep baking pan.
  • Scatter chopped reserved apples across the pan in between the apples.
  • Gently pour stock + 125ml water into the dish. Drizzle apples with 1 tbsp oil.
  • Cover the dish with baking paper then foil tightly.
  • Bake for 30 mins until the apples are soft.
  • Remove cover and bake for a further 15 mins until apples are browned.
  • Meanwhile, make the sauce by heating, in a small sauce pan, all the sauce ingredients plus 2 tbsp water over medium heat.
  • Bring to a boil and cook for 2-5 more minutes to dissolve the sugar and thicken the sauce a little. Remove the apples from the oven and immediately pour the sauce over each of the apples.
  • Serve warm.



South African Bobotie (Curry Casserole)

Serves 6-8.
Ingredients:

  • 1/4 Cup Sultanas
  • 1/4 Cup Brandy
  • 2 tbsp Olive Oil
  • 2 Onions, diced
  • 2 Garlic Cloves, smashed then minced
  • 1kg Lamb Mince
  • 2 tbsp Mild Curry Powder
  • 1/2 Cup Passata
  • 3 tbsp Apricot Jam
  • 4 Eggs
  • 2 Yolks
  • 600ml Thickened Cream
  • 1/2 tsp Caster Sugar
  • Note: Goes well with a green salad


Ingredients:

  • In a small bowl, soak the sultanas in brandy for 2 hours.
  • Preheat the oven to 180C.
  • In a large frying pan, over medium heat, heat the oil and then cook the onion until softened.
  • Add the garlic and cook for another minute.
  • Add the lamb and cook until it has browned.
  • Stir in and cook the curry powder, tomato puree and jam for 3-4 mins until the lamb is fully cooked.
  • Mix in the sultanas and brandy.
  • Place into a medium-sized oven-proof casserole dish. Set aside.
  • Prepare a large baking dish to make a bain-marie for the oven. Set water to boil.
  • In a separate medium-sized bowl, whisk eggs, egg yolks, cream, salt, pepper, sugar and 1 tbsp brandy. Pour over the lamb.
  • Place the lamb dish into the large baking dish and fill to 2/3rds with boiled hot water.
  • Bake in the oven for 40 mins until top has turned golden.


Ethiopean Spicy Chicken & Egg Stew (Doro Wat)

Serves 8-10.

Ingredients:

  • 1kg Onions, finely diced
  • 6 Chicken Thighs
  • 100ml White Vinegar
  • 1 Lemon, juiced
  • 100ml Olive Oil
  • 3 tbsp Niter Kibbeh (butter can be used as an alternative)
  • 6 tbsp Ethiopean Berbere spice mix (yes, 6 tbsp!)
  • 6 Eggs, hard-boiled
  • Injera bread OR steamed rice, to serve (optional)
Ingredients (Spice Mix):
    2 tbsp Cardamom Seeds 2 tbsp Nigella Seeds 2 tbsp Ajowan or fennel seeds 2 tsp Black Peppercorns 2 tbsp Salt
Instructions:
  • In a large, heavy-set sauce pan, over low-medium heat, cook onion, covered, for 1 hour. Stir occasionally but do not add any oil or liquid.
  • Meanwhile,...
    • Remove the shells from the hard-boiled eggs, cut shallow vertical grooves into the eggs to ensure the flavour seeps in. Set aside.
    • In a mortar, grind the spice mix ingredients together until you get a fine powder. Set aside.
    • Cut up the chicken thighs into bite sized pieces and marinate in a bowl with the vinegar and lemon juice for 10-15 mins.
  • After the onion has cooked for an hour, add the olive oil, niter kibbeh (or butter) and berbere spice. Stir well until combined.
  • Drain the chicken and add to the onion mixture. Bring the mixture to the boil, then reduce the heat to a simmer.
  • Blend in the spice mix into the chicken and onion stew.
  • Simmer until the chicken is cooked through, ensuring that the onion does not stick to the bottom of the pan. Season to taste.
  • Remove the stew from the heat and fold in prepared hard-boiled eggs.
  • The stew can be served immediately with steamed rice or bread (injera ethiopian bread is delicious with it!) but it's even better the next day once the spices have further seeped into the food.


Ethiopean Spicy Beef Tibs

Serves 4

Ingredients:

  • 500g Beef Sirloin, cut into 1/2 inch cbes
  • 2 + 2 + 2 tbsp Olive Oil
  • 1 tbsp Ethiopian Berbere spice mix
  • Salt, to taste
  • 2 Large Tomatoes diced
  • 1 Onion, diced
  • 2 tbsp Fresh Ginger, grated
  • 4 Garlic Cloves, finely minced
  • 1 Green Chili or Jalapeno, minced
  • Injera bread OR steamed rice, to serve (optional)
Instructions:
  • In a large bowl, combine the beef cubes, 2 tbsp olive oil, berbere and salt. Set aside to marinate for 30 mins.
  • In a medium sacepan, over medium heat, warm 2 tbsp olive oil.
  • Add onions to the saucepan and cook for 5 mins. Then add the ginger and garlic for 1 minute. Then add in half of the diced tomatoes and cook mixture for another 5 minutes. Set mixture aside and clean saucepan.
  • Reheat the saucepan with 2 tbsp olive oil over high heat. When hot, add in the meat and green chili. Sear the meat on all sides until it is just browned so the meat is medium-rare. Remove meat from pan and set aside for 5-10 mins.
  • Return onion and tomato mixture to pan, add the remaining diced tomatoes and set heat to low just enough to warm up the mixture. Once the meat has finished resting, fold meat into mixture, then remove the pan from heat.
  • Serve warm with desired bread or rice as optional sides. This dish also be served with Ethiopean Cabbage & Carrot as a side.


Ethiopean Yellow Split Peas with Turmeric Sauce (Yekik Alicha)

Makes about 3 cups.

Ingredients:

  • 1 cup Dried Yellow Split Peas, washed
  • 1/4 cup Canola oil
  • 1 Yellow Onion, finely minced
  • 1 tbsp Fresh garlic, crushed and finely minced
  • 1 tbsp Fresh ginger, grated
  • 1/2 tsp Turmeric
  • 3 cups (750 mL) Water + more as needed
  • 3/4 tsp Sea salt, or to taste
  • Thinly sliced jalapenos (optional garnish)
  • 1 Red Bell Pepper / Capiscum, finely chopped (optional garnish)
Instructions:
  • Place split peas in medium saucepan covered with water. Bring to boil over high heat. Continue boiling for 5 minutes. Set aside until ready to use. Then drain before using.
  • In medium saucepan, heat oil over medium. Add onions. Cook, stirring, for 8 minutes.
  • Add garlic and ginger. Cook, stirring, 1 minute.
  • Stir in turmeric, then drained split peas. Cook, stirring, 1 minute.
  • Add 3 cups (750 mL) water. Raise heat to high. Bring mixture to boil.
  • Cook, stirring occasionally, adding more water if needed, until split peas are very soft and stew is thick and not soupy, about 30 minutes.
  • Season with salt to taste.
  • If desired, serve garnished with jalapenos and bell peppers.



Chilli Crusted Lamb Cutlets

Serves 4
Prep: 20 mins
Cooking : 10 mins

Ingredients:

  • 5 Long Red Chillis
  • 2 Cups Japanese Panko Bread Crumbs (Regular Bread Crumbs are just fine too!)
  • 1/4 Cup Plain Flour
  • 2 Eggs, lightly beaten
  • 12 Lamb Cutlets
  • 1/4 Cup Olive Oil
  • 1/3 Cup Whole Egg Mayonnaise
  • 1 tbsp Lime Juice, plus wedges for serving


Instructions:



Classic & Easy Lamb Shanks

Ingredients:

  • 4 Lamb Shanks
  • 1 Onion, chopped
  • 2 Finely chopped Cloves of Garlic
  • 1 Tin Diced Tomatoes
  • 1 Cup Chicken Stock
  • 1 Bay Leaf
  • Sprigs of fresh Rosemary or Thyme
  • Option to add thick slices of carrots


Instructions:

  • Preheat oven to 160C.
  • In a heavy casserole dish, place 4 lamb shanks, chopped onion, chopped garlic, tomatoes, chicken stock, bay leaf, and rosemary/thyme. (Optional : Carrots)
  • Bring mixture to a boil on the stove.
  • Put the dish in the oven, covered, and cook for 1 hour.
  • The meat is ready when it is falling off the bone. If the meat requires further cooking, ensure there is enough liquid in the casserole (otherwise mix in 1/2 - 1 cup of water and return to the oven).


Meatloaf

Serves 6.

Ingredients:

  • 1/3 Cup Raw Brown Rice
  • 3 Slices Multigrain Bread
  • 1/3 Cup Skim Milk
  • 1 Cup Carrots Grated
  • 1/2 Cup Capsicum finely diced
  • 2 tbsp Oyster Sauce
  • 1 small onion finely diced
  • 500g very lean beef mince
  • 2 egg whites
  • 1/2 tsp dried mixed herbs
  • 1 Sachet Garden Harvest creamy mushroom cup-a-soup (Continental)
  • 2 tsp salt reduced chicken-style stock powder
  • Pepper to taste
  • Cooking spray


    Topping

  • 1/4 Cup Ketchup
  • 1 tbsp brown sugar
  • 1/2 tsp dry mustard powder
Instructions:

  • Preheat oven 180C (350C) fan forced. Follow cooking instructions on rice packet, rinse and drain well, leave to one side.
  • In a small bowl soak break with milk, leave to one side.
  • Place vegetables into a large mixing bowl then add all remaining ingredients into bowl including cooked rice and bread, mix well. Use your hands to achieve a good consistency with mixture.
  • Coat a large loaf tin with cooking spray, press mixture into tin, flatten top.
  • Mix Topping mixture until smooth and then spread on top of the raw loaf.
  • Put loaf in the oven and bake 60 minutes.


Memphis Pork Ribs with Smokey 'n Sweet BBQ Sauce

Serves 4-6

Ingredients:

  • 2 x 1.3kg Pork Spareribs
Ingredients (Memphis BBQ Rub - Works well with pork and chicken too):

  • 5 tbsp Salt
  • 5 tbsp Freshly Cracked Black Pepper
  • 4 tbsp Soft Dark Brown Sugar
  • 2 tbsp Paprika
  • 2 tbsp Chilli Powder
  • 2 tbsp Ground Cumin
  • 2 tbsp Ground Coriander
  • 1-2 tsp Cayenne Pepper
  • 1 tbsp Ground Ginger
Ingredients (Memphis BBQ Sauce):

  • 240ml Tomato Ketchup
  • 5 tbsp Cider Vinegar
  • 4 tbsp Dark Brown Sugar
  • 4 tbsp Orange Juice
  • 2 tbsp Mustard Powder
  • 1/2 tsp "Liquid Smoke" (optional)
  • Salt & Pepper to taste
Instructions:

Make the traditional rub

  • In a small bowl, combine all the rub ingredients and mix well.
  • Preheat the oven to 100C. Coat the ribs thoroughly with the BBQ rub, then set them on baking sheets and roast them for about 3 hours until the meat is tender and pulls easily from the bone.
Make the smokey BBQ sauce
  • In a small bowl, combine all the sauce ingredients and mix well.
Assembly
  • Preheat the BBQ on low.
  • Once the ribs are done in the oven, put them on the grill for about 10-20 mins until a light crust has formed. The longer the ribs cook on the BBQ, the better they taste.
  • Brush them with the sauce during the last minute of cooking.
  • Remove them from the grill. Transfer them to a cutting board and cut the racks into individual ribs.
  • Serv them hot with the remaining sauce on the side.



Mountain-Style Mac and Cheese (aka Adult Mac and Cheese)

Serves 6.

Ingredients:

  • 400g Dried Macaroni
  • 80ml (1/3 Cup) Olive Oil
  • 80g Pancetta, finely chopped
  • 5 Golden Shallots, finely diced
  • 4 Garlic Cloves, finely chopped
  • 3 tsp Thyme, finely chopped
  • 150ml Dry White Wine
  • 400ml Pouring Cream
  • 150g Taleggio, Coarsely Crumbled
  • 150g Asiago (or Parmesan), Coarsely Grated
Instructions:

  • Preheat oven to 200C.
  • Boil pasta in a large saucepan of boiling salted water until almost al dente (5-10 mins). Drain and set aside.
  • Meanwhile, heat oil in a large saucepan over medium-high heat. Add pancetta and shallots, stir occasionally until tender (4-6mins).
  • Add garlic and thyme, cook for 1 min, then add white wine and reduce by half (3-5mins).
  • Remove from heat, stir in cream, cheeses and pasta. Season to taste.
  • Transfer to a 2-L baking dish and bake until golden and bubbling (20-25 mins). Serve hot.


Roast Duck with Orange-flavoured Gravy & Stuffing

Serves 4.

Ingredients:

For the Duck :

  • 1 Duck
  • 2 tbsp Butter at room temperature
  • 1-2 tsp salt
  • 1 tsp pepper
For the Gravy :
  • 3 tbsp Plain Flour (For the Gravy)
  • 1 Cup Chicken Broth (For the Gravy)
  • 1/4 Cup Marmalade (For the Gravy)
  • 1.5 tsp salt
  • 1/2 tsp pepper
For the Hazelnut & Orange Stuffing :
  • 2 Cups Coarse Soft Bread Crumbs (or Diced Bread)
  • 1 Cup chopped peeled tart apple (such as Granny Smith Green Apples)
  • 1 Cup chopped toasted hazelnuts
  • 1/2 Cup chopped celery
  • 1/2 Cup chopped onion
  • 1/4 Cup orange juice
  • 1 egg, beaten
  • 1/8 cup butter, melted
  • 1.5 tbsp lemon juice
  • 1 tsp grated orange peel
  • 0.5 tsp grated lemon peel
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg
Instructions:

For the Duck :

  • Preheat oven to 190C. Line the roasting dish with aluminum foil to simplify cleanup after roasting.
  • Remove neck and trim wings to 2nd joint.
  • Open the vent at the leg and drain any liquid from the cavity.
  • Use a paper towel to pat dry outside and inside.
  • Prick the duck skin several times and then season the duck skin with salt and pepper. Wait ten minutes then brush with butter.
  • Place favourite herbs in the cavity, including a little salt.
  • Place the duck on an oven rack in a roasting dish, so it is elevated above the roasting dish, and with the breast side up.
  • When the duck is almost done, brush it with butter, sprinkle some sugar on it and put it under the broiler until the skin bubbles and browns.
  • Roast in the preheated oven until brown all over and juices run clear.
  • Approximate roasting time is 45mins per KG or until meat thermometer reads 180C for the duck (if you have stuffing, it needs to be 165C). Allow to rest for 20 mins before serving.
For the Gravy :
  • For gravy, combine 3 tbsp pan drippings, flour, 1/4 tsp salt and 1/8 tsp pepper in a saucepan; stir until smooth.
  • Heat until bubbly, stirring constantly. Add chicken broth. Bring to a boil;
  • Cook for 1-2 mins, stirring constantly.
  • Add marmalade; stir until smooth. Keep warm to serve.
For the Stuffing (Make alongside or inside roasting duck):
  • Preheat oven to 190C.
  • Combine all ingredients together and mix well.
  • Either spoon into duck before baking and remove when it reaches 165C via a meat thermometer. Or put it in a separate roasting dish and halfway through roasting extract juices from roasting duck and add to the stuffing dish for flavour.


Thai Fried Noodles (Pad Thai)

Suggested Sides: No need for a side dish (but a Thai soup before the meal is a nice addition).

Ingredients:

  • 1 package (200g) Rice Noodles (Big and Flat)
  • 2 tablespoon of soya bean oil (regular veg. oil can be substituted)
  • 100g Tofu
  • 4 cloves of garlic
  • 100g Prawns
  • 2 eggs
  • 2 tablespoon of fish sauce (should be easy to find in most supermarkets)
  • 2 tablespoons of shopped peanuts
  • 100g bean sprouts
  • 1/4 lime
  • 1 teaspoon of sugar
  • 1 teaspoon of dried chili powder
  • 2 green onions / chives (chopped thinly)
Instructions:
  • Place soya bean oil in the wok (or deep dish sauce pan) and turn heat to medium
  • Smash the garlic with a wide blade knife and fry it until you can smell it
  • Add the prawns and fry until they change colour
  • Add the egg and stir rapidly until it becomes scrambled
  • Add the fish sauce and sugar
  • Push the mixture up on the side of the wok (or set aside if you are using a sauce pan)
  • Add 2 cups of water and rice noodles
  • Stir the noodles in the water until they become soft -- remove excess water
  • Add peanuts, bean sprouts, and chopped onion
  • Mix all ingredients together and spread them out across the wok for even heat
  • Squeeze the lime over the noodles and taste



Thai Stirfried Crispy Fish Fillet with Red Curry Paste

Serves 4-6

Ingredients:

  • 500g Snapper Fillets, skin removed, cut into 5cm x 2cm lengths
  • 35g Tapioca Flour
  • Vegetable Oil, for deep frying
  • 150g Red Curry Paste
  • 125ml Coconut Milk
  • 150g Green Beans, cut into 3cm segments
  • 1 tbsp Fish Sauce
  • 2 tbsp Softened Palm Sugar
  • 5 Kaffir Lime Leaves, julienned
  • 1 Long Red Chilli, thinly and diagonally sliced, for serving
Instructions:
  • Dust the fish on both sides with the tapioca flour, shaking off the excess flour.
  • In a large wok, heat the vegetable oil to 180C. Deep-fry the fish, in batches, for about 8 mins each, until pale golden. Drain fish on baking rack.
  • In a separate wok, over medium heat, add 2 tbsp oil. Once hot, add the curry paste and stir for 2-3 mins until aromatic.
  • Add the fish sauce and palm sugar until sugar is starting to dissolve.
  • Then stir in the green beans and half the julienned kaffir lime leaves. Cook for 5 mins.
  • Toss in the fish, ensuring it is well coated in the sauce, cooking for 1 more min to heat it up again.
  • Garnish with chilli and the remaining julienned kaffir lime leaves. Serve warm.



Burmese Chicken Curry

Serves 4-6

Ingredients:

  • 2 tbsp Coconut Oil or Duck Fat
  • 8 Chicken Thighs
  • 2 tbsp Tamari Soy Sauce (regular soy is fine if you don't have tamari)
  • 2 tbsp Fish Sauce
  • 1/4 Cup Coconut Sugar
  • 1/2 Cup White Wine
  • 1 tbsp Tapioca Starch
  • 2 Brown Onions, diced
  • 4 Garlic Cloves, sliced thinly
  • 5cm Ginger, peeled and cut into thin matchsticks
  • 2 tbsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1/2 Cup Chicken Stock + 1/2 Cup Water
  • 1 Spring Onion, julienned
  • 2 Bunches Chinese Broccoli, roughly chopped
  • 1 tbsp Olive Oil
  • 2 Limes, quartered, to serve
Instructions:
  • In a large saucepan, over medium high, heat coconut oil.
  • Brown the chicken in batches. Season with salt and pepper during browning. Set the chicken aside.
  • Separately, in a bowl, combine the tamari soy sauce and tapioca starch to form a smooth paste. Then mix in the fish sauce, coconut sugar, wine, chicken stock and water. Set aside.
  • Reduce the heat of the frying to medium, add the onions and cook until translucent.
  • Add the garlic, ginger and spices. Cook for 1 min.
  • Mix in the stock.
  • Then return the cooked chicken and add the spring onions (save some for the garnish) and a few grinds of black pepper.
  • Reduce to a low simmer, cover and cook for 45 mins, basting the chicken occasionally.
  • Separately, steam the chinese broccoli and then season with a little olive oil and salt.
  • Serve chicken with chinese broccoli and rice. Garnish with spring onion slices.


Sweet & Spicy Korean Fried Chicken Wings (Yangnyeom Chicken)

Serves 6

Ingredients:

  • 1kg Chicken Wings
  • 1/2 Cup Potato Starch (or Cornstarch)
  • 2 tbsp Peanut Granules, toasted (optional)
  • 750ml-1L Vegetable Oil, for frying
Ingredients (Marinade):
  • 3 tbsp Cooking Wine
  • 2 tbsp Ginger
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 Cup Flour
  • Pinch Salt
Ingredients (Sauce):
  • 6 tbsp Water
  • 6 tbsp Corn Syrup
  • 4 tbsp Soy Sauce
  • 5 tbsp Ketchup
  • 4 tbsp Strawberry Jelly
  • 4 tbsp Korean Chilli paste (gochujang)
  • 3 tbsp Onion, pureed
  • 2 tbsp Sugar
  • 1/2 tsp Black Pepper
Instructions:
  • Start by combining, in a large bowl, all the ingredients for the marinade. Toss in the chicken and ensure it is fully covered.
  • Place in the fridge and set aside for 20 minutes.
  • Meanwhile make the sauce. Combine all ingredients, bring to a boil, cover and remove from heat to keep it warm.
  • Heat a wok with vegetable oil on medium-high.
  • In a medium sized bowl (or ziploc bag even!), combine flour and potato flour. Coat chicken wings in the flour mixture and set aside.
  • Once the oil is very hot but not yet smoking (approx 170C), fry the coated chicken wings until golden and cooked through.
  • Drain fried chicken wings on paper towels. Once done combine all chicken wings and sauce in a large bowl and toss to cover thoroughly.
  • Serve warm with toasted peanut granules.



Pork and Cabbage Dumplings

Serves 4.


Ingredients:

Dumpling Skins

  • 1/2 Cup Plain Flour
  • 1/2 Cup Wheat Starch (wheat cornflour)
  • Boiled Hot Water
Dumpling Filling
  • 2 1/2 Chinese Cabbage, finely shredded
  • 1/2 tsp Salt
  • 250g Pork Mince
  • 3 tsp Ginger, chopped finely
  • 1/3 Cup Spring Onions or Chinese Chives, chopped
  • 1/8 tsp Ground White Pepper
  • 1/4 Cup Chicken Stock or Water
  • 4 1/2 tsp Light Soy Sauce
  • 3 tsp Shaoxing Wine
  • 1 tbs Vegetable Oil
  • 4 1/2 tsp sesame oil
  • 1/2 Cup Shitake Dried Mushrooms, soaked and finely chopped
Spicy Dipping Sauce
  • 1/4 Cup Light Soy Sauce
  • 6 tsp Chinkiang Vinegar
  • 1/8 Cup Sugar
  • 2-3 tsp Chilli Oil
  • 3 tsp Ginger, finely shredded
  • 2 tsp Garlic, chopped finely
Instructions:

Dumpling Skins

  • Place flour and wheat starch in a bowl.
  • Pour a small amount of hot water into the flour and starch mix and stir with a fork until you can knead it into a firmish, smooth ball. If it is a little sticky, mix in a small amount of equal plain flour and wheat starch.
  • Wrap in cling wrap and let it rest for an hour.
Dumpling Filling
  • Mix salt with cabbage and allow to sit for 15 mins so the salt can draw the liquid out of the cabbage.
  • Wash the cabbage briefly (??) before squeezing to remove as much liquid as possible. You should end up with a heaped half cup of cabbage.
  • Mix together with remaining dumpling filling until everything is incorporated.
Making the dumplings
  • Sprinkle some plain flour on the dough and roll dough into cylinders / long bars with a diameter size of a 20 cent coin (in Australia, or a quarter in north america).
  • Cut cylinder into 1 cm thin disks and flatten slightly in your hand.
  • Place the disks under an overturned plastic container so they stay moist.
  • With a dumpling rolling pin, roll disks to a 1mm thin circle.
  • Spoon a tsp of the filling mixture and place into the center of the flattened circle.
  • Dip your finger in a bowl of water and wet 1/2 cm inside border of the circle. Then fold the circle into a half circle / moon shape.
Cooking the dumplings
  • If you want a crisp bottomed finish (recommended) : Position the dumplings neatly in a frypan filled with about 1cm high water and a dash of peanut oil.
  • Cover the pan and allow the dumplings to steam for about 8-10 mins.
  • When all the water evaporates, the little bit of oil that remains will help crisp up the bottom.
  • Otherwise, if you want them only steamed : Boil them in salt water. When they float, allow them to cook for a further ten seconds, then scoop them out with a slotted spoon into a colander.
  • Serve immediately with the spicy dipping sauce.
Spicy Dipping Sauce
  • Mix all the ingredients together and serve with dumplings.


Shanghai Soup Dumplings (Xiao Long Bao)

Ingredients (Soup):

  • 1 1/3 Cup Chicken Stock
  • 1 tbsp Virginia (Smithfield) Ham, chopped
  • 1 Green Thin Shallot (white and green parts), chopped and lightly smashed to release flavours
  • 3 Slices of Ginger, lightly smashed
  • 1/2 tsp Agar-Agar or 1.5 tsp Unflavoured Gelatin
Ingredients (Dough):
  • 1.5 Cups Bread Flour
  • 12 tbsp Plain Flour
  • 14 tbsp Just Boiled Water
  • 3 tsp Canola or Vegetable Oil
Ingredients (Filling):
  • Thick 0.5 inch piece of Ginger, peeled and finely chopped
  • 1 Green Thin Shallot (white and green parts), finely chopped
  • 1/2 tsp Salt
  • 1/8 tsp Ground White Pepper
  • 1.5 tsp White Sugar
  • 1 tsp Soy Sauce (light preferred)
  • 1 tbsp Shaoxing Rice Wine or Dry Sherry
  • 1.5 tsp Sesame Oil
  • 250g Fatty Ground Pork
Ingredients (Dipping Sauce):
  • 1/4 Cup Chinkiang or Black Rice Vinegar
  • Thick 1.5 inch piece of Ginger, peeled and finely chopped
Instructions:
  • Start by preparing the soup mixture.
  • In a small saucepan, over medium heat, combine the stock, ham, shallots and ginger.
  • Bring to a boil and simmer, uncovered, until the stock has reduced by half to make roughly 2/3 cup of liquid (about 8 mins).
  • Strain the stock, discarding the solids and set aside in a bowl to cool for 15 mins.
  • Return the stock to the saucepan and sprinkle in the agar-agar. Set the heat to medium-high, stirring regularly, to dissolve the agar-agar. Once the mixture has come to a boil, remove from the heat.
  • Pour mixture in an 8x8 inch pan. The mixture should make a thin layer at the base of the pan. Set aside to cool for 10 mins, then place in the refrigerator for 40 mins until the mixture is fully set (Meanwhile you can start the dough).
  • Peel mixture from pan and chop finely. Place in a bowl and return to the frige to chill.
  • To make the dough, combine in a bowl the two flours, sifted, and add the just boiled water and the oil.
  • Work the dough with a spatula and/or by hand for about 5 minutes until you have a soft warm dough that is slightly elastic (dough should bounce back a little when pressed in with a finger).
  • Add additional water by the 1/2 tsp, if dough is too dry.
  • Place dough in plastic wrap and let rest at room temperature for 1 hour.
  • To make the filling, place the ginger, shallot, salt, pepper, sugar, soy sauce, shaoxing wine and sesame oil in the food processor. Blend until it makes a paste.
  • In a separate medium-sized bowl, combine the ground pork and the ginger mixture thoroughly.
  • Then add the chopped soup mixture and mix until well blended.
  • Place the pork mixture in the fridge for 30 mins. (This mixture should be used right away as it includes the soup, otherwise it will change consistency.)
  • Prepare the dipping mixture, by placing both vinegar and ginger in a small bowl and let rest. Taste and adjust if/as necessary.
  • To start assembling the dumplings, prepare a large steaming pot or soup pot with steam shelf, and line a bamboo steamer with some baking paper.
  • Then unwrap the dough, cut in half and return one half in the plastic wrapper so that the dough doesn't dry out.
  • Take the remaining dough half and roll it into a long log shape. Cut the log into 16 pieces and roll each into a ball and set them aside.
  • Cover three quarters of the balls with a towel to prevent them from drying.
  • Starting with one of the remaining dough balls, use a rolling pin or rod to flatten the dough into a circle about 2.5 inches in diameter and very thin.
  • Repeat with 3 more dough balls until you have 4 circles.
  • Hold a circle in the palm of your hand, placing ~2 tsp of the pork mixture in the center.
  • Shape the dumpling into a purse with the opening at the top, pinching the edges of the wrapper together repeatedly to make a pleated look at the top. Once completed, pinch and twist the top to fully enclose the dumpling. This is the only way to make these dumplings to prevent the soup from escaping while steaming.
  • Place finished dumpling in the bamboo steamer on the baking paper, sealed side up and about 1 inch apart.
  • Otherwise, you can set them aside in the fridge to chill or they can be placed in the freezer at this point (first on a tray for the 1st hour, then they can be placed in a plastic container once the shape is set). They will last 1 month in the freezer.
  • To cook the dumplings, place the filled bamboo steamer in the steaming pot over, but not touching, the boiling water, for 8 minutes.
  • Remove the bamboo steamer and place on a serving tray to catch any dripping water. Wait at least 5 mins before eating with the dipping sauce as the dumpling will be very hot.
  • Complete making all the dumplings with the remaining dough and filling.
  • To eat the soup dumplings, eat whole and enjoy the soupy goodness or nibble on a corner of the dumpling and suck out the soup before eating the rest of the dumpling.

Prawn Steamed Dumplings with Spring Onion & Ginger

Ingredients (Dressing):

  • 3 tbsp Light Soy Sauce
  • 2 tbsp Coriander Roots and Stems, washed and finely sliced
  • 2 tbsp Ginger, finely diced
  • 2 tbsp Spring Onions, finely sliced
  • 1 tbsp White Sugar
  • 2 tbsp Black Rice Vinegar or Malt Vinegar
  • 1/4 tsp Chilli Oil
  • Dash of Sesame Oil
Ingredients (Dumplings):
  • 9 Raw Deshelled Prawns (about 150g without shells, 300g with shells)
  • 1 tbsp Coriander Leaves, finely chopped
  • 1 tbsp Spring Onion, finely sliced
  • 1.5 tsp Ginger, finely diced
  • 1 tsp Shao Hsing Wine or Dry Sherry
  • 2 tsp Light Soy Sauce
  • 1/4 tsp White Sugar
  • 1/4 tsp Sesame Oil
  • 1 Package of Fresh Wonton Wrappers (about 20 or so)
Instructions:
  • To make the dressing, combine all dressing ingredients in a bowl and set aside.
  • For the wontons, dice prawn meat (each prawn should be cut into 3-4 pieces max).
  • In a separate bowl, combine diced prawn meat with remaining wonton ingredients, except for wonton wrappers.
  • Cover and refrigerate for 30 mins.
  • Meanwhile, bring a large saucepan of water to a boil.
  • To make wonton dumplings, prepare a small bowl of water, some counter space and a plate for the finished wontons.
  • Take 1 wonton wrapper, dip your finger in the water and trace your wet finger along the bottom edge of the wrapper.
  • Then take a teaspoon of filling and place it in the centre of the wrapper.
  • Fold the wonton in half, pressing lightly to seal, ensuring to remove all air pockets.
  • Fold the long sealed edge of the wonton back onto itself to make a long thin rectangle.
  • Lightly moisten one end of the folded edge with water.
  • Then taking the two ends in your fingers, bring them together and press them lightly to join.
  • Repeat with remaining filling and wrappers.
  • Drop wontons, in batches, into the boiling water and cook for 2 mins until they are just cooked.
  • Remove wontons and drain.
  • Arrange wontons on a serving plate and top with dressing. Serve while hot.


Lamb and Coriander Dumplings

Makes 30-40
Time : 1.5 hours Prep + 1/2 hour Cook

Ingredients:

  • 370g Lamb Mince
  • 3 Garlic Cloves, crushed
  • 3 Spring Onions, very finely chopped
  • 1 Coriander bunch, leaves chopped finely, stems removed
  • 1 tbsp Chinese Shaoxing cooking wine
  • 1/2 tbsp Light Soy Sauce
  • 1.5 tsp Dark Soy Sauce
  • 65ml Cold Chicken Stock
  • 1/4 tsp Ground Pepper
  • 2 x 300g Gow Gee Wrapper packets
Ingredients (Dipping Sauce):
  • 6cm Piece Ginger, cut into matchsticks
  • 1/4 Cup Chinese Red or Black Vinegar
  • 1/4 Cup Soy Sauce
  • 1 tsp Chilli Oil
Instructions:
  • In a large bowl, combine lamb mince, garlic, onion, coriander, chinese wine, soy sauces and pepper.
  • Mix well with your hands to combine.
  • Slowly mix in the stock until fully absorbed.
  • In a large soup pot, bring 4 cups or so of water to a boil.
  • Meanwhile, to assemble each dumpling, prepare the dumpling making countertop by placing a small bowl of water, removing the wrapper from the first gow gee wrapper packet, setting a plate or tray for the final dumplings, the bowl with the filling with a teaspoon and ensuring a clean area to make the dumplings.
  • Take 1 wrapper, dip your forefinger into the water and moisten the outer border of the gow gee wrapper. Place 1-2 large teaspoons of filling onto the center of the wrapper (don’t make it too full otherwise it will be hard to close it fully).
  • Fold the wrapper in half, removing as much air as possible, ensure all sides are completely closed. Set dumpling aside on the plate.
  • Repeat with remaining wrappers until there is no more filling (or wrappers).
  • Boil dumplings in batches of 10-15, stirring gently as they get thrown in to prevent them from sticking to the bottom of the pot. Cook dumplings for 7-8 mins or until the filling is cooked. Careful not to overcook as dumplings will start to fall apart after time.
  • Drain and serve warm.
  • For the dipping sauce, split ingredients across dipping bowls.



Sticky Lime and Ginger Chicken

Serves 4

Ingredients:

  • 1/3 Cup (80ml) Honey
  • 2 tbsp Oyster Sauce
  • 1 tbsp Lime Juice
  • 5cm piece (25g) Fresh Ginger, peeled and finely grated
  • 2 Cloves Garlic, crushed
  • 1/4 Cup (60ml) Water
  • 2 tbsp Peanut Oil
  • 8 x 125g Chicken Thigh Fillets, trimmed and cut into strips
  • 1 Lime, thinly sliced
  • 600g Gai Larn, chopped and blanched
  • Shredded Green Onion (scallion) and steamed rice, to serve
Instructions:
  • Combine in a bowl the honey, oyster sauce, lime juice, ginger, garlic and water. Set aside.
  • Heat the oil in a large wok or non-stick frying pan over high heat.
  • Add the chicken and cook, in 2-3 batches, for 6 mins or until browned and cooked through. Set chicken aside.
  • In the same pot, combine the honey mixture and lime and bring both to a boil. Then, cook for 2-4 mins or until slightly thickened. Mix in chicken.
  • Arrange the gai larn on a plate and top with the chicken and green onion.
  • Spoon over more sauce from the pan and serve with steamed rice.



Hoisin Chicken with Spiced Pearl Couscous

Serves 4.

Ingredients:

  • 2 Cups (500ml) Chicken Stock
  • 200-400g Snow Peas, cut in halves
  • 1 Carrot, cut into match sticks
  • 1 1/2 Cups (300g) Large Israeli Couscous
  • 1/2 tsp Five-Spice Powder
  • 1/2 tsp Ground Ginger
  • 2 tbsp Peanut Oil
  • 5-6 Chicken Thighs
  • 1/3 Cup (4 tbsp) Hoisin Sauce
  • 1/4 Cup (3 tbsp) Honey
  • Squeeze of Lime Juice
  • 2 Cups Coriander Leaves
  • 2 tbsp Sesame Seeds, toasted
Instructions:
  • Bring 1 1/2 Cups (375ml) stock to boil in a deep saucepan.
  • Add couscous to the stock and cook for 5-10mins until couscous is al dente and all the stock has been absorbed (Add more water if needed).
  • Then turn of the heat, add carrots, cover pot and let the pot rest.
  • Meanwhile, heat oil in a separate frying pan over medium heat. Cook for 2-3 mins each side to brown.
  • In a small bowl, combine hoisin, honey and remaining 1/2 cup of stock. Blend well then add to the chicken in the frying pan.
  • Bring to a simmer and continue to cook chicken, while basting with sauce, for 5-6 mins or until the chicken is cooked through. Then slice the chicken thickly.
  • Back to the couscous pot, add the lime and coriander, and stir to combine (reserve some coriander for serving).
  • Place a ladle or two of couscous on each plate. Top with chicken and the hoisin sauce. Add a sprig of coriander and a pinch of toasted sesame.

Chinese Sichuan Steak Tartare

(Recipe from Dan Hong)

Prep Time : 30 mins
Cook Time : 5 mins
Serve 6

Ingredients:

    Dressing
    • 75ml Light Soy Sauce
    • 25ml Chinese Black Vinegar
    • 25ml Mirin
    • 2 1/2 tsp Rice Wine Vinegar
    • 2 1/2 tsp Sugar Syrup (1 tbsp Caster Sugar + 1 tbsp Water = 30ml. Measure out 2 1/2 tsp from the 30ml syrup)
    • 5g Piece of Ginger, finely grated
    • 1/4 Garlic Clove, finely grated
    Remainder
    • 400g Piece of Beef Tenderloin (See tips section below on how to order raw beef safely)
    • 40g (1/3 Cup) Lao Gan Ma Chilli Oil (There are several flavours of this oil. Use the one containing Peanuts)
    • 2 Spring Onions, finely sliced
    • 15g (1/3 Cup) Fried Garlic
    • 4 tbsp Coriander Leaves
    • Optional : Serve w steamed rice, slices of English cucumber and prawn crackers
Instructions:
  • Make Fried Garlic : Thinly slice 8 garlic cloves on a mandolin, then deep fry in oil for 1-2mins until golden. Set aside.
  • Prepare Sugar Syrup : Combine 1 tbsp Caster Sugar with 1 tbsp Water in a small saucepan over medium heat. Stir to dissolve sugar, then set aside to cool.
  • Make the dressing: Whisk ingredients in a bowl and set aside.
  • Prepare the beef:
    • Purchasing the Beef : Buy beef from a butcher shop and ask for a tenderloin cut that can be used for steak tartare (make sure they don't ground the beef, a full cut is needed).
    • Cut a thin layer from all sides of the meat. Dispose of thin layers.
    • Cut the remaining beef into 1/2 inch cubes.
  • Mix dressing, chilli oil and spring onions with raw beef cubes. Mix with hands until well incorporated.
  • Place steamed rice among plates, then place meat tartare mixture on top within the center of the rice.
  • Garnish with fried garlic, coriander and cucumber slices (plus prawn crackers if you have them).


Korean Spicy Chicken Stirfry with Rice Cakes (Dokbogi)

Serve 4-5.

Ingredients:

  • 500g Chicken Thigh Fillets, cut into 4cm pieces
  • 2 tbsp Mirin
  • 1/2 Onion, Chopped
  • 2 Garlic Cloves, Chopped
  • 1 Kiwifruit, Peeled and chopped
  • 3 Long Red Chillies, finely chopped
  • 1 tbsp Caster Sugar
  • 2 tbsp Soy Sauce
  • 1 tbsp Honey
  • 2 tbsp Korean Chilli Powder (Gochu Galu)
  • 300g Korean Plain Rice Cakes (super thick 1.5" long noodles)
  • 1 tbsp Vegetable Oil
  • 3 Spring Onions, cut into cm lengths
  • 1 Long Green Chilli, thinly sliced
Instructions:
  • Combine chicken, mirin, 1 tsp salt, 1 tsp pepper in a bowl. Heat a chargrill to high and cook chicken, in 2 batches, for 3 mins each side or until almost cooked through.
  • Puree onion, garlic, kiwi, red chillies, sugar, soy, honey and gochu galu in a food processor until smooth.
  • Place mixture in a bowl with the chicken, mix well and refrigerate for 1 hour to marinate.
  • Separately, boil water in a medium sized dish and place rice cakes inside for 10 mins or until cooked through. Drain.
  • In a large frying pan, heat oil, then add chicken and rice cakes. Cook, stirring regularly, for 4 mins until heated through.
  • Scatter with green chillies and spring onions. Serve hot.


Korean Bulgogi BBQ Beef

Serves 4.
Best served with steamed rice and, if available, Korean Chili Paste titled SSam Jang.

Ingredients:

  • 500g Thinly Sliced Scotch Fillet
  • 2 Cloves Gaarlic, minced
  • 2 1/2 tbsp Soy Sauce
  • 2 1/2 tbsp Cooking Sake
  • 3 tbsp Sugar
  • 1/4 Cup Korean Nashi Pear minced, optional
  • 2 tbsp Sesame Oil
  • 1/2 tsp Extra Sesame Oil
  • Optional for serving : Steamed Rice, Ssam Jang Korean Chili Paste, Kimchee and lettuce or wild sesame leaves.
Instructions:
  • Mix all marinade ingredients. Pour marinade over meat and mix well.
  • Leave to marinate in the fridge for at least 30 mins.
  • Heat wok or frying pan. Add extra sesame oil. Cook beef briefly on high heat, about 2 mins or until beef is cooked.
  • Serve with rice, chili paste and other optional ingredients onto a lettuce or wild sesame to be used as a wrap.

Korean JapChae (Beef & Sweet potato glass noodle stirfry)

Serves 4-6
Prep 15 mins, Marinating 30 mins, Cooking 10 mins.

Ingredients:

  • 250g Beef Eye Fillet, thinly sliced
  • 80ml (1/2 Cup) Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 Garlic Cloves, thinly sliced
  • 1 tbsp Caster Sugar
  • 5 Dried Shiitake Mushrooms (fresh is ok too though)
  • 2 tbsp Vegetable Oil
  • 300g Fresh, mixed Asian mushroom (such as oyster, enoki and black fungus), sliced
  • 2 Onions, sliced into thin wedges
  • 1 Carrot, grated
  • 3 Cups Baby Spinach Leaves
  • 250g Sweet Potato Vermicelli or Mung Bean Vermicelli (The Asian store called these Korean noodles on the package), cooked to al dente and drained
  • 1 tbsp Toasted Sesame Seeds (placed Sesame Seeds on a baking tray in the oven for 10mins until golden but not brown)
Instructions:
  • Place beef slices in a bowl with soy sauce, 2 tsp sesame oil, garlic and caster sugar.
  • Cover and marinate at room temperature for 30 mins.
  • Meanwhile, if using dried shiitake mushrooms, soak mushrooms in boiling water for 30 mins then drain and slice thinly.
  • Heat 1 tbsp vegetable oil in wok or heavy-based frying pan.
  • Add 1 tsp sesame oil, mixed mushrooms and sliced shiitake.
  • Cook, while tossing, for 3 mins or until lightly coloured. Season with salt and pepper and transfer to a bowl.
  • Drain beef, reserving marinade. Set aside.
  • Return wok to high heat, then add 1 tsp sesame oil and remaining 1 tbsp vegetable oil.
  • Add onion and cook for 3 mins while stirring until soft and coloured.
  • Add carrots, tossing until lightly softened, then add beef and cook for 2 mins or until beef is cooked.
  • Add spinach, noodles, mixed mushroom and shiitake mixture, remaining 1 tbsp sesame oil and reserved marinade.
  • Cook for 2 mins or until noodles are warmed through and spinach has wilted.
  • Serve warm topped with sesame seeds. (Can be eaten hot or cold, but I definitely prefer it served hot.)

Korean BBQ Beef Ribs

Ingredients:

  • 1.3kg Short Beef Ribs
Ingredients (Marinade):

  • 4 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp White Vinegar
  • 2 tbsp Chilli Pepper, chopped
  • 1 tbsp Chilli Pepper flakes
  • 2 tbsp Fresh Ginger, grated
  • 1 tbsp Garlic, crushed and finely chopped
  • 1 tsp Granulated Sugar
  • Salt and cracked black pepper to taste
Instructions:
  • In a large bowl, combine the marinade ingredients and blend well.
  • Add the ribs to the marinade, tossing to coat well. Cover and refrigerate for 2 hours, turning over once or twice.
  • Preheat the BBQ to medium.
  • Remove the meat from the marinade and pat it dry with kitchen paper. Reserve the marinade.
  • Place the ribs on the hot grill and cook until well seared (about 3-4 mins per side), basting with the remaining marinade during the last minute of cooking.
  • When ribs are done, transfer them to a serving plate, cover loosely with foil and rest for 5 mins before serving.



Japanese Terriyaki Beef

Serves 4.
Ready in 30mins + 3hr marinating time.

Ingredients:

  • 1/2 Cup Soy Sauce
  • 1/2 Cup Mirin
  • 1/4 Cup Caster Sugar
  • 1 tbsp Honey
  • 1 tbsp Sesame Oil
  • 2 2 tsp Ginger, finely grated
  • 1 Garlic Clove, thinly sliced
  • 800g Beef Rump Steak, sliced thinly
  • 1 tbsp Rice oil (or vegetable)
  • Serve with Steamed Sushi Rice and thinly sliced green onions
Instructions:
  • Place soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in saucepan over medium-high heat.
  • Bring to boil. Reduce heat to low.
  • Simmer for 5 to 10 minutes.
  • Remove from heat. Cool to room temperature.
  • Pour soy sauce mixture into a large, shallow ceramic dish (or tupperware container). Add raw beef and turn around to coat evenly.
  • Cover and refrigerate for at least 3 hours.
  • Drain beef, reserving the marinade aside.
  • In a saucepan or wok, heat rice oil over medium-high heat. Cook beef for 3-4 mins per side (for medium, or until desired).
  • Transfer beef to a plate to rest. Cover loosely with a sheet of aluminium foil. Set aside for 5 mins.
  • Meanwhile, cook reserved soy sauce mixture within the saucepan. Bring to a boil, then reduce heat to low. Simmer uncovered for 2-3 mins until slightly reduced.
  • Serve with rice, sliced green onion and drizzle with sauce.

Sirloin Steak with Ginger & Garlic Asian Marinade

Makes 6 Servings.

Ingredients:

  • 1.5 pounds Boneless Top Sirloin Steak (about 1.5" thick)
  • 1/4 Cup + 1 tbsp Reduced-Sodium Soy Sauce
  • 3 tbsp Steak Sauce
  • 2 tbsp Lime Juice
  • 2 tbsp Packed Brown Sugar
  • 1 tbsp Ginger, Grated
  • 2 Cloves Garlic, minced
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper
Instructions:
  • Pierce meat in several places with a fork.
  • Combine all remaining ingredients in a small bowl and pour over steak in a large sealable plastic container or bag.
  • Refrigerate for at least 2 hours or overnight if possible.
  • Prepare grill. Remove steak from marinade and grill over med-high heat for 4-5 mins per side, until desired "doneness" is reached. Brush steak occasionally during cooking with leftover marinade.
  • Let meat rest for a few minutes before slicing. Cut against the grain into thin slices. Serve immediately.


Lamb Kebabs w Satay Sauce

Ingredients:
  • 1 kg Lamb Round Roast
  • 2 tsp Peanut Oil (or vegetable oil)
  • 1 tbsp Fresh Lemongrass, finely chopped
  • 2 tsp Ground Cumin
  • 1 + 1/4 Cup (350ml) Chicken Stock
  • 1/2 Cup (130g) Smooth Peanut Butter
  • 1/4 Cup (60ml) Sweet Chilly Sauce
  • 2 tsp Lemon Juice
  • 1 tbsp Fresh Coriander Leaves, finely chopped
Instructions:
  • Soak 10 bamboo skewers in water for about 1 hour to prevent them from scorching on the bbq.
  • Cut Lamb into 3cm pieces. Thread onto 12 skewers.
  • Heat oil in medium saucepan. Cook lemongrass and cumin, stirring until fragrant (1-2mins). Add remaining ingredients (starting with stock), bring to a boil, stirring, then simmer uncovered for 5 mins. Then let sit - keep warm.
  • Cook skewers on the preheated barbecue grill, in batches, until browned all over and cooked as desired.
  • Serve skewers with hot satay sauce for dipping.

French Chorizo Cassoulet

Serves 4-6.

Ingredients:

  • 2 tbsp Olive Oil
  • 3 each Pork and Fresh Chorizo Sausages
  • 1 Small Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Celery Stalk, finely chopped
  • 4 Garlic Cloves, finely chopped
  • 2 tsp Tomato Paste
  • 1 tsp Hot Paprika
  • 1/2 Cup (125ml) Red Wine
  • 400g Can Diced Tomatoes
  • 1 Cup (250ml) Chicken Stock
  • 1 tbsp Thyme Leaves
  • 400g Can Cannellini Beans, rinsed and drained
  • 400g Can Red Kidney Beans, rinsed and drained
  • 1/2 Cup Fresh Breadcrumbs
  • 1 tbsp Lemon Zest
Instructions:
  • Preheat oven to 180C.
  • In a large saucepan or a flameproof casserole dish, heat 1 tbsp oil over medium-high heat.
  • Add sausages and cook, turning, for 3-4 mins until browned. Remove from pan and set aside.
  • Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 mins until softened.
  • Add three-quarters of the garlic and cook for 1 min or until fragrant.
  • Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 min until slightly reduced.
  • Add tomatoes, stock and 2 tsp thyme, then simmer for another 5-6 mins until slightly thickened.
  • Thickly slice the sausages and add to mixture with the beans, then transfer to a casserole and bake for 25 mins.
  • Meanwhile combine breadcrumbs and zest with remaining garlic, 1 tbsp oil and 2 tsp thyme.
  • Scatter crumbs over cassoulet then bake for a final 15 mins or until golden. Serve hot.


Canadian Sheppard's Pie

Suggested Sides: Garden Salad, if needed.

Ingredients:

  • 2 package of Ground Beef
  • 2 small can of creamed corn (1 cream of corn, 1 corn kernels drained)
  • 5 large potatoes
  • Ketchup or Gravy is good to pour on this dish!!
Instructions:
  • Preheat oven to 350 F (check that there are no pots already in the oven!!)
  • Boil potatoes in a deep pot, rinse and mash when ready
  • Meanwhile, cook ground beef in a not so deep pan until brown -- season with spices as desired (salt, pepper, oregano, garlic, etc.)
  • In a deep casserole dish, spread ground beef to fill the bottom of the pan
  • Then pour the two cans of corn evenly on top, and then the mashed potatoes
  • Bake casserole for 30 minutes, and serve (with Ketchup or Gravy!)


Quebec-style Duck with Apples & Maple Syrup

Ingredients:

  • 2 tbsp Vegetable Oil
  • 4 Duck Breast
  • 2 Granny Smith Apples, cored and cut into slices
  • 3 Golden Eshallots, chopped finely
  • 1 Bay Leaf
  • 1 tsp Fresh Thyme
  • Salt & Pepper to taste
  • 1/2 Cup Apple Cider Vinegar
  • 1.5 Chicken Stock
  • 1/2 Cup Pure Maple Syrup
  • 1 tbsp Butter
Instructions:
  • In a large skillet over medium-high heat, heat oil until just before its smoking point.
  • Fry the duck breasts, skin side down first, then the under both sides are browned (about 5 mins in total).
  • Remove from the pan and set aside.
  • In the hot empty pan, stir in the eshallots, bay leaf, thyme, salt & pepper and apples. Stir for 3 minutes.
  • Then add the cider vinegar and cook until the liquid has been absorbed.
  • Add the stock and maple syrup. Bring to a boil, then reduce to a simmer. Add the duck breasts and its juices.
  • Braise slowly for about 10-12 mins, turning once, until just cooked through.
  • Remove the duck and apples. Discard the bay leaf.
  • Turn the heat up to medium-high to reduce the sauce for about 10 mins. Then mix in the butter. Season with salt and pepper to taste.
  • Slice the duck breast diagonally into 2 cm thick slices.
  • Plate by placing the apples on the dish first, then the duck slices, and lasty top with some sauce.

Wonton Prawn Ravioli with Sauce Vierge

Light, flavourful, easy to make and aesthetically gorgeous!
Serves 4.

Ingredients (Dumplings):

  • 12 Large Green Prawns, peeled and deveined
  • 1 Egg White
  • 1 tbsp Chives, Finely Chopped
  • 32 Wonton Wrappers
Ingredients (Sauce Vierge):
  • 90ml Extra Virgin Olive Oil
  • 1 Garlic Cloves, finely chopped
  • 2 Vine-ripened Tomatoes, seeds removed, diced
  • Juice of 1/2 lemon, plus wedges to serve
  • 2 tbsp Finely Chopped Basil Leaves
  • 1 tbsp Finely Chopped Coriander Leaves
Instructions (Sauce Vierge):
  • Place the oil and garlic in a saucepan over low heat and cook, stirring, for 1 minute.
  • Add the tomato and cook for a further minute until warmed through.
  • Remove from the heat and stir in the lemon juice and season to taste. Set aside.
Instructions (Ravioli):
  • Set a big pot of water with a pinch of salt to boil. While the water is heating up, prepare the ravioli.
  • Place 5 prawns in a blender with the egg white, cream and chives. Season with salt and pepper. Pulse until combined.
  • Cut the remaining prawns into thirds. Mix these prawns pieces into the pureed prawn mixture and toss to coat.
  • Lay 16 wonton wrappers on a workbench. Place a heaped teaspoon of the prawn mixture on each wrapper, topped with 1-2 prawn pieces.
  • Brush the edges of the wonton wrapper with water, then top with a second wrapper, pressing the edges to seal and pushing out as much air as possible.
  • Cook the ravioli in batches for 2-3 mins until they rise to the surface. Remove with a slotted spoon and divide among serving plates, 3-4 per plate.
  • Meanwhile, return the sauce to a low heat to warm up. And stir in the herbs.
  • Spoon the sauce vierge over the ravioli and serve with lemon edges to squeeze.

Pasta Dough

Ingredients:

  • 500g all-purpose flour
  • 5-6 Large Eggs
  • 1 tbsp extra-virgin olive Oil
  • A Pinch Salt
Instructions:

  • To make dough, place flour on a board, and create a well in the middle. Crack and add 5 of the eggs into the well, add a pinch of salt and the oil to the mix.
  • Slowly using your fingers to incorporate the eggs into the flour, until it comes together to form a ball.
  • Tip : If dough is a little dry add the remaining egg. The oil makes the pasta dough smoother and easier to roll out.
  • Knead the dough for 3-5 mins, or until dough springs back when pressed with your thumbs.
  • Wrap the dough in clingfilm and rest it for an hour.
  • Note: To create a flavoured or coloured dough, replace one of the eggs with about 1/4 cup of a vegetable puree.



Mexican Tamales

16 Tamales, with 2-3 tamales per serving

Ingredients (Dough):

  • 2 Cups Masa Harina - Try to find PAN brand and avoid the usual white corn flour/starch from the grocery store
  • 1/2 Cup Duck Fat or Crisco Shortening, at room temperature
  • 1/2-1 tsp Ground Chilli Peppers
  • 1 tsp Baking Powder
  • 1-2 tsp Salt
  • 2/3 Cup Chicken Stock
Ingredients (Filling):

  • 1 tbsp Vegetable Oil
  • 3/4 Cup Onion, finely chopped
  • 1 tsp Garlic, minced
  • 2 Cups Chicken Thighs, cooked and pulled apart into strands
  • 1/4 Cup Sauce (Mole or Salsa) + 1/2 - 1 Cup extra for serving
  • 3 tbsp Fresh Coriander, chopped finely
  • Freshly made tomato, onion & coriander salsa, for serving (optional but damn tasty)
Instructions:

  • Place the corn husks in a large bowl and cover with warm water. Put a plate on top to hold the husks under the water and let them soak for at least 1 hour or overnight.
  • To make the dough, place masa harina in a medium-sized bowl. Gradually, pour in, while stirring, 1 1/3 cup warm water up to the point where the dough just forms together. Cover and set aside to cool completely.
  • In a separate large bowl, combine the fat or shortening with the ground chilli, baking powder and salt. Beat together until light and smooth. Gradually blend in the wet masa harina mixture.
  • Then gradually mix in the stock until the dough is light and fluffy (and a little sticky).
  • Cover and set aside while you prepare the filling.
  • In a deep and wide saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until very soft and translucent, about 8 mins.
  • Add the garlic and cook for 1 more min.
  • Stir in the cooked chicken, sauce and coriander. Remove from heat and add salt and pepper to taste. Set aside to cool slightly.
  • To assemble the tamales, remove the husks from the water to drain and pat dry with a paper towel.
  • Place the first large moistened husk (or overlap 2 smaller ones), smooth side up, on a flat surface.
  • With moistened hands, scoop about 3 tbsp of the dough and make a flat rectangle shape in the middle of the husk, being sure to leave at least 2 inches of uncovered husk at each end of the rectangle and 1 inch from both sides.
  • Spoon and spread about 2 tbsp of filling down the center of the dough rectangle.
  • Fold the husks sides up and overlap loosely to allow for expansion during cooking.
  • Tie each end tightly with kitchen string or long thin strips of corn husk.
  • Repeat with remaining husks to make about 16 tamales.
  • Meanwhile, prepare 2 soup pots each with 2 inches of boiling water and a plate inside its base. You can boil or steam them. To steam them, carefully stack the tamales on top of one another to make up to 3 layers, leaving a space to see the bottom to keep an eye on the water levels. Don't overcrowd. Cover the tamales with 2 or 3 extra layers of corn husks.
  • Place the lid on top of the pots, bring to a boil, then reduce to a simmer for 1 - 1 1/2 hours until the dough easily comes off the corn wrapper. Add boiling water every 15 mins or as needed to maintain the water level.
  • Separately, and just before serving, reheat the extra sauce to be used as a topping.
  • Prep the salsa also for serving.
  • To serve, transfer 1-2 unopened tamales per plate. Guests to open tamales at the table, topping the dough with salsa and sauce as desired.
  • Alternate tasty fillings include cheese, mushroom or other meats such as pulled pork.



Fettuccine Alfredo Sauce

Ingredients:

  • 2 tbsp Butter
  • 2 Cloves of Minced Garlic
  • 4 oz Dry White Wine
  • 1 Cup 35% Cream
  • 4 oz. Freshly Grated Parmesan Cheese
  • 1 tbsp Chopped Italian Parsley
  • Salt and Pepper to taste
Instructions:

  • Heat a large omelet pan over medium heat.
  • Add the butter and begin to slowly saute garlic.
  • Add the wine and reduce by 1/2.
  • Add cream and continue to reduce by 1/2 or sauce consistency coats the back of a spoon.
  • Add cheese and parsley, and season with fresh pepper.
  • When sauce is served, add some fresh parmesan cheese shavings on top.
  • Portion size : 2



Bechamel Sauce

Ingredients:

  • 2 Cups Milk
  • 2 oz Butter
  • 1 oz Flour
  • 9 oz Cream
  • 1/2 onion, buttered and with a bayleaf and 2 cloves
  • Salt
  • Ground Nutmeg
  • The Juice of 1/2 Lemon
Instructions:

  • Fry the butter and flour until light in colour.
  • Pour in the cold milk and bring to a boil, stirring constantly (make sure you don't scald the milk - it burns easily).
  • Add the finely chopped onion and simmer for 30 minutes, stirring occasionally.
  • Stir in the cream and season to taste with salt, nutmeg and lemon juice.
  • Makes about 3 cups.


Meat Lasagna

Ingredients:

  • 4 Cups of Bechamel Sauce
  • 3 Cups of Bolognese Sauce
  • Butter to grease the dish
  • 16 Sheets of Lasagna Noodles
  • 3 1/2 Oz Edam, grated
  • 1 Cup of Mozarella
  • 2 tbsp Olive Oil
Instructions:

  • Butter a rectangular baking dish, spread half a ladle of bechamel sauce over the bottom.
  • Top with lasagna noodles
  • Then spread another ladle of bechamel sauce over the pasta sheets, and top that with a layer of bolognese sauce.
  • Repeat this process until the dish is filled to the top, finishing with a layer of bechamel sauce.
  • Cut the mozarella into small pieces and sprinkle over the lasagna with the grated Edam.
  • Preheat the oven to 180C.
  • Finally drizzle oil over the top of the lasagna, and bake for 50 minutes.
  • Cover with aluminum foil if the lasagna shows sign of turning too brown, removing it 5 minutes before the end of the cooking time.


Italian Spaghetti Alla Puttanesca (Pasta with Olives, Capers & Tomatoes

Serves 4

Ingredients:

  • 400g Spaghetti
  • 4 tbsp Olive Oil
  • 2 Onion, finely chopped
  • 8 Garlic Cloves, crushed and minced
  • 20 Anchovy Fillets in Oil
  • 4 tbsp Flat Leaf Parsley, chopped finely
  • 8 Tomatoes, chopped with juice reserved
  • 1 tsp Dried Chilli Flakes
  • 100g Salted Capers, rinsed, drained, chopped
  • 100g Pitted Black Olives, roughly chopped
  • Pepper, for seasoning
  • Extra Virgin Oil, to serve
  • Parmesan or Pecorino, to serve
Instructions:
  • In a large soup pot, bring water to a boil and cook pasta until al dente. Drain, reserving 1/3 cup of cooking water.
  • Meanwhile, in a large frying pan, over medium-heat, heat olive oil and cook onions until soft and translucent, for about 5 mins.
  • Add garlic, anchovy and parsley. Cook for 1 more minute, while stirring.
  • Add chopped tomatoes and juices, chilli, capers and olives. Simmer for 4 minutes, until tomatoes start to break down.
  • Stir in the reserve pasta cooking water. Season with pepper.
  • Add pasta to sauce. Toss to combine, adding a dash of olive oil to taste.
  • Serve immediately with grated parmesan and freshly ground black pepper.



Pastitsio Greek Lasagna

Serves 6-8
Prep & Cook time : 2 1/2 hrs
Prep only time : 1 1/2 hrs

Ingredients:

Beef Sauce:

  • 700g Beef Mince
  • 1 tbsp Olive Oil
  • 1 Medium Onion, finely chopped
  • 2 Sticks Celery, finely chopped
  • 1/2 Cup Red Wine
  • 700G Bottle Tomato Passata
  • 1 Cup Beef Stock
  • 2 tsp Ground Cinnamon
  • 1 tbsp Dried Oregano Leaves
  • 1 Fresh Bay Leaf
  • Pinch of Sugar
Cheese Sauce:
  • 90g Butter
  • 1/2 cup Plain Flour
  • 3 Cups Milk
  • 1 tsp Ground Nutmeg
  • 1 cup Grated Kefalotyri Cheese (or Pecorino)
  • 2 Egg yolks, lightly beaten
Pasta Layers:
  • 400g Long Tube Pasta
  • 2/3 Cup Grated Kefalotyri Cheese (or Pecorino)
  • 2 Egg Whites, lightly beaten
  • 1/2 Cup Fresh Breadcrumbs (Optional)
  • 15g Butter, chopped (Optional)
Instructions:

Make the Beef Sauce:

  • Heat a large and deep frying pan over medium-high heat.
  • Crumble 1/3 of the mince, cook until browned, reducing the liquid fully. Set aside cooked mince.
  • Repeat with remaining, 1/3rd at a time, until all 3 batches are cooked and set aside in the same bowl.
  • Reduce heat to medium. Combine oil, chopped onion and celery. Cook until onion is soft but not brown.
  • Add the cooked mince and wine.
  • Stir until the mixture has absorbed the wine.
  • Add tomato passata, stock, cinnamon, oregano and bay leaf. Season with salt, pepper and a pinch of sugar.
  • Bring to a boil, then reduce heat to low, partly cover and simmer for 40-45 mins. Add a little water if/when needed.
  • Completed sauce should be only slightly runny.
  • Remove bay leaf.
Make the Cheese Sauce:
  • Heat butter in a separate saucepan on medium heat.
  • Add flour, a little at a time, while stirring to combine.
  • Cook for 30 seconds.
  • Add milk gradually, stir until smooth.
  • Blend in nutmeg.
  • Stir constantly until mixture boils and thickens.
  • Take off the heat. Cool slightly, then stir in the cheese and egg yolk. Mix well.
Assemble the Pastitsio:
  • Preheat oven to 180C. (Do this while making the cheese sauce)
  • Boil pasta to al dente mode, which is when it is not too overboiled and still slightly firm to the bite. (Do this while making the cheese sauce)
  • Grease a deep, rectangular ovenproof dish with a little melted butter.
  • Mix cooled cooked pasta with slightly beaten egg whites and grated cheese.
  • Add half the pasta mix on the bottom of the baking dish.
  • Top with the meat sauce.
  • Add the second half of the pasta mix on top.
  • Then add the cheese sauce on top.
  • Cook covered for 20 mins.
  • Uncover and, as an option, sprinkle a mixture of breadcrumbs with butter.
  • Cook for another 20-30 mins without the lid, until thoroughly hot and golden.
  • Remove from the oven and let stand for 10 mins before serving.



Lamb Shanks with Preserved Lemons and Fennel

Ingredients:

  • 1/3 Cup Olive Oil
  • 1.5-1.8 kg Lamb Shanks or Lamb Necks
  • 2 Brown Onions, chopped finely
  • 4 Sprigs Rosemary
  • 8 Sprigs Thyme
  • 300g Preserved Lemons
  • 1L Chicken Stock
  • 2 Fennel Bulbs, sliced
  • 1/4 Cup Flat Leaf Parsley, chopped for serving
Instructions:

  • In a large open pressure cooker over high heat, place the oil then once hot sear the lamb until lightly caramelised all around. Set the lamb aside in a bowl.
  • In the same pan, over medium-high heat, fry the onion until softened and golden brown.
  • Return the lamb to the pressure cooker and add the rosemary, thyme, preserved lemon, stock and chopped fennel. Cover and set to cook for 25 mins until the meat is falling off the bone.
  • Remove the lamb to cool. Once cooled, remove and discard the bones. Pull the meat apart to make small strands.
  • Remove preserved lemons, bay leaves, thyme and rosemary twigs.
  • Optional: For a leaner dish, you can let the stock chill for 1-2 hours and remove the fat from the top.
  • Boil stock and reduce by 2/3rds.
  • Fold the cooked lamb back into the sauce. Heat up and serve topped with chopped parsley.



Creamy Baked Potato Gnocchi with Sundried Tomatoes

(This is a tricky dish)
Serves 4.

Ingredients:

For the Gnocchi

  • 4 Sebago Potatoes (about 800 kg), peeled and quartered
  • Salt & ground white pepper
  • 1 Egg, lightly whisked
  • 2 cups Plain Flour (300g)
  • 1/4 cup finely grated parmesan (20g)
  • Plain flour, to dust
For the Sauce
  • 1 Cup light thickened cream
  • 1/4 Cup Basil Pesto
  • 1/4 Cup Sundried Tomatoes, chopped
  • 150g Chargrilled Capsicum, charred skin removed and cut in 2" long slices
  • 150g Baby Spinach
  • 1/2 Cup grated Parmesan Cheese
  • 1/2 Cup Pine Nuts
Instructions:

For the Gnocchi

  • Add water to a saucepan, to reach 3cm in depth. Bring to a boil over high heat. Place potatoes in a steaming basket.
  • Place steamer in the saucepan and steam, covered, for 15 mins or until tender.
  • Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
  • Add the egg and stir with a wooden spoon until combined.
  • Add half the flour and all the parmesan and stir until combined.
  • Add the remaining flour, in two more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour)
  • Turn onto a lightly floured surface and knead until smooth.
  • Line a baking tray with non-stick baking paper.
  • Bring a saucepan of salted water to a boil over medium heat.
  • Meanwhile, divide dough into 4 equal portions.
  • Roll 1 portion into a 2cm wide log about 30cm long.
  • Use a lightly floured knife to cut into 2cm thick pieces.
  • Repeat with remaining dough portions.
  • Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork (to add ridges on the side of the gnocchi which helps sauce cling to the gnocchi). Place on baking paper on the tray.
  • Add one quarter of gnocchi (drop onto the base of the pan in a single layer but don't overcrowd as they can stick together) and cook for 3 mins or until they rise to the surface. Use a slotted spoon to drain and transfer to a baking tray (make sure there's a little cooking water still on the tray. This stops them sticking together). Cover with foil to keep warm.
  • Repeat with remaining batches.
For the Sauce and Final Prep
  • Heat a fryin pan over medium heat. Add cream and pesto.
  • Simmer, stirring occasionally, for 3-4 mins or until slightly thickened.
  • Add capsicum, spinach and sundried tomatoes.
  • Cook for 1 min or until spinach has just wilted.
  • Add gnocchi to cream mixture. Toss to combine.
  • Transfer to a greased 6cm-deep 8-cup capacity baking dish.
  • Top with cheese and pine nuts. Cook under grill for 5 mins or until cheese is melted and golden.


Cauliflower & Cavolo Nero Rice Pie

Serves 4-6
Prep Time 30 mins + Rest Time 1 hr + Baking 1 hr

Ingredients:

  • 2 Cups Chicken Stock
  • 60g Butter, chopped
  • 1 Small Onion, finely chopped
  • 2 Garlic Cloves, crushed
  • 200g Cauliflower, finely chopped
  • 100g (1/2 Cup) Arborio Rice
  • 60ml (1/4 Cup) Dry White Wine
  • 1 Bunch Cavolo Nero, chopped nearly finely (alternatively you can use kale or silverbeet)
  • 60g Parmesan, grated
  • 9 Sheets of Filo Pastry
Instructions:
  • In a medium saucepan, bring chicken stock to a boil. Cover and set aside.
  • Place a large saucepan over medium heat and melt 20g butter. Then add chopped onion, garlic and cauliflower.
  • Cook mixture, stirring occasionally, for 6 minutes or until just golden.
  • Add rice, coat well and cook for 1 minute.
  • Increase the heat to high and add wine, stirring until absorbed.
  • Add 1 ladle of chicken stock, stirring, until the rice mixture has absorbed it. Then add another ladle, stirring until absorbed. Continue until all the stock has been absorbed and rice is all dente. This takes about 20 mins.
  • Turn off heat and stir in chopped cavolo nero and parmesan.
  • Transfer mixture to a lined baking tray to cool. Set aside for 10 mins then place in the refrigerator for 1 hour to cool completely.
  • Preheat oven to 200C. Grease a 25cm diameter pie dish (no need to line with baking paper).
  • In a small bowl, melt remaining 40g of butter.
  • Place 1 filo pastry sheet in front of you. Brush butter across the full top of the filo sheet.
  • Place a second filo sheet on right top of the first and brush again with butter.
  • Then place a third filo sheet on top of the second sheet.
  • Spread 1 cup of the filling across the long side of the filo sheet then roll up the sheet to make a long roll, sitting seam side down.
  • Brush full top and sides of the roll with more butter. Repeat with remaining filo sheets and filling.
  • Coil the first roll, starting in the center of the pan. Then continue the spiral around the first roll, with the remaining rolls.
  • Brush with butter and bake for 30 mins and until golden.
  • To serve, cut the pie as you would a standard sweet pie. Add extra grated parmesan if desired.

Sundried Tomato Stuffed Portobellos with Melting Taleggio Cheese

Serves 4

Ingredients:

  • 4 Large Portobello Mushrooms
  • 90ml Olive Oil
  • 1/2 Onion, finely diced
  • 1 Celery Stick, finely diced
  • 100g sun-dried tomatoes, finely diced
  • 2 Garlic Cloves, crushed and minced
  • 50g Parmesan, grated
  • 1 tbsp Tarragon Leaves, chopped finely
  • 4 tbsp Basil Leaves, chopped roughly
  • 100g Taleggio Cheese
  • 1/4 tsp pepper
Instructions:

  • Preheat the oven to 180C.
  • On a lined baking sheet, place the Portobello mushrooms, stalk facing up. Drizzle oil, salt and pepper. Roast in the oven for 15 mins until the mushrooms start to become tender.
  • Meanwhile, prepare the filling by taking a medium saucepan over low heat, cooking the oil, onion and celery until the vegetables have softened.
  • Add the tomatoes and garlic. Cook for another 2-3 mins and then transfer the filling to a bowl to help it cool down.
  • Once cool, add the parmesan, tarragon, pepper and half the basil to the mixture.
  • Place a couple tablespoons of the filling on the Portobello mushrooms. Top with slices of taleggio cheese.
  • Return the mushrooms to the oven for about 10 mins until the cheese is melted.
  • Serve mushrooms, drizzled with oil and topped with remaining basil and a grind of pepper.



Japanese Agedashi Tofu (Fried tofu in Japanese broth)

Serves 4.

Ingredients (Tofu):

  • 350g Silken Tofu
  • 1/4 Cup Plain Flour
  • 1/4 Cup Corn Starch or Potato Starch
  • Vegetable oil, for deep frying
  • Grated daikon, grated ginger and/or bonito flakes to garnish (optional)
Ingredients (Japanese Broth):

  • 4g Sea Kelp Stock Powder
  • 4g Bonito Stock Powder
  • 2 tbsp Soy Sauce
  • 2 tbsp Cooking Sake
  • 2 tbsp Mirin
  • 800ml Boiling Water
  • 2 tbsp Corn Starch
  • Salt, as needed
Instructions:
  • Start with draining and drying the tofu with a paper towel. Cover with paper towel and press the covered tofu with a plate for about 20 mins to squeeze out as much water as possible.
  • Meanwhile, prepare the broth by placing a medium-sized deep saucepan over medium heat. Bring the water to a boil and stir in the sea kelp and bonito stocks, soy sauce, sake and mirin.
  • In a small bowl, place the corn starch for the broth with 2 tbsp of broth. Mix until well blended to form a smooth paste. Stir in the wet paste into the stock mixture.
  • Bring saucepan to a low simmer. Remove from heat once the broth has thickened. Set aside and keep warm.
  • Discard the used paper towels and cut the tofu into 2cm cubes.
  • In a small bowl, combine the plain flour with the corn starch until well blended.
  • Roll each tofu cube in the flour mixture to coat completely. Shake off excess then set aside on a dry plate.
  • Heat the vegetable oil to 160C in a deep pan.
  • Add the prepared tofu cubes to the hot oil and fry until golden brown.
  • To serve, place the fried tofu bites in a bowl and pour a few spoons of the japanese broth overtop.
  • Garnish with grated daikon, grated ginger and/or bonito flakes as desired.



Italian Ricotta Gnocchi with a Brown Butter & Sage Sauce

Prep Time 25 mins + Cook Time 10 mins
Serves 4

Ingredients (Gnocchi):

  • 3/4 Cup Plain Flour
  • 1/2 Cup Parmesan, grated finely
  • Zest of 1 Lemon
  • 1 Cup Whole Milk Ricotta Cheese
  • 1 Large Egg
Ingredients (Sauce):
  • 100g Butter
  • 12 Sage Leaves
Instructions:
  • Line a baking sheet with baking paper and topped with about 3 tbsp flour.
  • In a large bowl, blend flour, parmesan and lemon zest evenly.
  • Then add ricotta and egg. Mix dough until it just comes together being careful not to overwork the dough.
  • Cut the dough in four pieces. Working one piece at a time, roll it into a long thick rope (1.5 cm in diameter), adding a little flour if necessary to prevent sticking.
  • Cut the dough rope into 2cm long pieces and set aside on the lined baking pan. Shake pan gently to coat pieces lightly in flour.
  • In a deep soup pot, bring 1.5-2L water to boil with a pinch of salt.
  • Add gnocchi pieces to the boiling water and cook for 2-3 min until gnocchi begins to float.
  • Concurrently, in a large deep saucepan, melt butter over medium high heat and cook until it just starts to brown.
  • Meanwhile, add sage leaves to fry - set aside on a plate when crisp.
  • After sage leaves are fried, add the gnocchi to the brown butter and toss to coat and brown.
  • Serve hot topped with sauce, crisp sage leaves and grated parmesan.

Ricotta Gnocchi

Serve with a preferred sauce and meat combination such as prawns or chorizo sausage.

Ingredients:

  • 1 kg pressed ricotta
  • 300 grams plain flour
  • 100 grams grated parmesan
  • 4 egg yolks
  • Salt and pepper
Instructions:

  • Keep 100g of plain flour separate.
  • Mix all ingredients to form a dough. Be careful not to overwork it.
  • Cover with a towel and let sit for 30mins.
  • Sprinkle some flour on a cutting board.
  • With 1/5th of the dough, start rolling it into a log shape until the diameter is 1".
  • Cut 1/2" slices from that log and drop in boiling water. When it rises to the top, it is ready to serve.



Parisian Gnocchi (Egg, Milk & Flour)

Very light and fluffy!
Serves 8.

Ingredients:

  • 300g Plain flour (00 bread flour if you have it), sifted
  • 450g Whole Milk
  • 100g Butter, plus more for searing
  • 1 tsp Salt
  • 1 tsp Black Pepper, freshly ground
  • 0.5g Nutmeg, freshly grated
  • 6 Eggs (about 300g)
  • 300g Parmesan, freshly grated
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • Few pinches of salt
  • 1 Lemon, quartered
  • Handful of parsley leaves, chopped finely
Special Equipment:

  • Piping bag
  • Baking paper
  • Baking sheet
Instructions:
  • Place a large souppot on medium-high half full of water with a large pinch of salt.
  • Meanwhile, prepare the gnocchi. In a small saucepot over medium heat, combine the butter and milk. Heat until just boiling and the butter is fully melted.
  • Gradually add the sifted flour to the milk mixture, stirring vigorously with a wooden spoon. The mixture will start to ball up and pull cleanly away from the sides of the saucepot.
  • Reduce heat and cook for an additional four minutes to cook the flour. Remove from heat and stir in salt, black pepper and nutmeg.
  • In a separate large bowl, transfer the flour mixture and gradually add eggs, one at a time, while stirring quickly to smoothly incorporate the eggs.
  • Then stir in the grated parmesan.
  • Transfer the mixture in a piping bag, working in batches so that the piping bag doesn't become too big and difficult to handle.
  • Line your countertop with baking paper. Twist to seal the piping bag and cut a centimeter off the tip to make 1.5cm diameter hole.
  • Pipe the gnocchi along the baking paper. Then cut the gnocchi into 2cm long segments.
  • Working in batches, place the gnocchi segments in the boiling salted water and cook for 2 mins until the gnocchi starts to float to the top. Remove the floating gnocchi and place on a lined baking sheet with the oil to prevent the gnocchi from sticking to one another.
  • In a medium-sized flat saucepan, over high heat, melt butter until it starts to froth and then add the gnocchi to sear on all sides. Sear gnocchi as quickly as possible (30-40 seconds per side) to keep the insides soft.
  • Remove from heat. Serve warm with a squeeze of lemon, a sprinkle of chopped parsley plus a little salt and pepper.



Ravioli (Spinach and Ricotta ; squash & Goat Cheese)

Ingredients:(Spinach and Ricotta Filling)

  • 2 tbsp Olive Oil
  • 4 Cups Washed picked spinach
  • 3 Cloves, garlic minced
  • 1 small onion, finely diced
  • 2 tbsp, chopped thyme
  • Pinch of nutmeg
  • 1 cup ricotta, drained well
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup of mozarella, grated
  • Salt and pepper to taste
Ingredients:(Squash and Goat Cheese Filling)

  • 2 tbsp Olive Oil
  • 1/2 Butternut squash, roasted (yielding approx 2-3 cups of squash puree)
  • 3 Cloves, garlic minced
  • 1 small onion, finely diced
  • 2 tbsp, chopped thyme
  • 1/2 cup Goat Cheese
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
Instructions:

  • Use dough recipe and prepare this first.
  • To make the filling, heat a large omelet pan over medium heat and add olive oil. Add the onion and garlic; saute until golden.
  • For the spinach mixture: Add the spinach and nutmeg and wilt until a third of the original volume. Remove from heat. Cool and squeeze dry excess moisture. Add the thyme. Transfer to a large bowl.
  • For the squash mixture: To roast the squash, halve a butternut squash lengthwise. Spoon out seeds, season with salt and fresh pepper and a drizzle of olive oil. Place cut side down on a parchment paper-lined baking tray and roast in a pre-heated 400F oven 30-40 minutes, or until tender.
  • Scrape the tender flesh of the roasted squash into the onion-garlic mixture; add the thyme. Cook mixture until excess moisture is gone. Remove to a large bowl; cool slightly.
  • Back to either mixture: Add the cheeses and fold into mixture. Check seasoning. Set aside.
  • To make the ravioli, take 1/4 a recipe of the pasta dough and pass it through a pasta rolling machine. Start at the lowest setting and slowly work towards #6 or until you have a sheet that is 3" wide.
  • Lay the sheet down on a floured table and place a teaspoon of mixture in two rows along the front, approx. 2" apart. Egg wash (mix an egg up and use a pastry brush to brush some of the raw egg onto the dough to make it stick together) between the spoonfuls of mixture.
  • Fold the second half of the sheet pasta over the mixture and gently press down, squeezing as much air from each ravioli pocket as you can.
  • Cut the ravioli into square pieces. Continue to make the rest of the ravioli and set aside. (Cover fresh pasta lovely with a towel to keep from drying out.)
  • Bring a large pot of salted water to a boil and cook ravioli 3-5 mins, or until tender. Remove and serve with desired sauce.
  • Serving size : Serves 4.


Cauliflower Crust Pizza

Serves 4
Prep & Cooking Time 1 hour + Overnight Resting

Ingredients:

  • 650g Cauliflower
  • 1 Egg, lightly whisked
  • 2/3 Cup Parmesan, finely grated
  • 80ml (1/3 Cup) Passata or Pureed Tomatoes
  • 1/3 Cup (60g) Sicilian Green Olives, pitted and sliced
  • 1 Chorizo, sliced
  • 10 Fresh Thyme Sprigs
Instructions:
  • Cut the cauliflower in rough pieces and steam in until very soft. Set aside to drain and cool.
  • Process the cauliflower in a food processor until finely pureed.
  • Place cauliflower on a sieve, over a bowl, pressing down to remove as much water as possible. Cover and let drip dry in the fridge overnight.
  • Preheat oven to 230C and line a 30cm round pizza baking tray with baking paper.
  • In a large bowl, combine the drained cauliflower with the egg and half the parmesan.
  • Press cauliflower mixture around the base of the lined tray, leaving a border of 1-2 inches. The base should be 1/2-1 cm thick.
  • Bake for 20 mins or until golden.
  • Remove the tray from the oven, spread passata over the base and sprinkle with olives, chorizo, thyme and remaining parmesan.
  • Bake pizza for 7 mins or until golden.

Vegetarian Lasagna

Ingredients:
  • 1/2 Cup Olive Oil
  • 1 Large Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 2 Cups of Spinach, Chopped
  • 2 Cups of Broccoli, Chopped
  • 1 Cup Mushroom, Sliced
  • 1 Large Can Tomatoes, Crushed
  • 1 8oz Can Tomato Sauce
  • 1/2 Cup Dry Red Wine
  • 2 Medium Carrots, Shredded
  • 1/4 Cup Chopped Parsley
  • 2 tsp Oregano Leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 12-16 Lasagna Noodles
  • Butter
  • 2 Cups Ricotta Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • 1 1/2 Cups Grated Parmensan Cheese
Instructions:
  • Heat oil in a wide frying pan over medium heat.
  • Add onion, garlic, spinach, broccoli, carrots and mushrooms. Cook stirring frequently for 15 mins.
  • Add chopped tomatoes and their liquid, tomato sauce, wine, parsley, oregano, basil, salt, and pepper, bring to a boil.
  • Cover, reduce heat, and simmer for about 30 mins.
  • Uncover and continue cooking until sauce thickens. Set Aside.
  • Spread 1/4 of the Sauce on the bottom of a buttered Casserole.
  • Arrange 1/3 of the noodles in an even layer over sauce.
  • Dot noodles with 1/3 of the ricotta cheese and distribute 1/3 of the mozzarella cheese evenly over the ricotta, then sprinkle with 1/4 of the parmesan cheese.
  • Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle remaining parmesan cheese on top.
  • Bake uncovered in a 350 degree oven for 40-50 mins.


Italian Fettuccine with Peas and Prosciutto Cheese Cream

Serves 4 main courses (or 8 side courses).

Ingredients:

  • 1/2 Cup Butter
  • 4 Oz. Thinly Sliced Prosciutto
  • 1 Cup Peas
  • 1/2 Cup Heavy Whipping Cream or Light Cream
  • 1 Cup Freshly Grated Parmesan Cheese
  • Pinch Nutmeg
  • Pinch Ground Pepper & Salt
  • 1 Lb or Package Fettuccine Noodles
Instructions:
  • In a saute pan or skillet, melt the butter over medium heat. Add prosciutto and cook stirring frequently for 3 mins (until translucent).
  • Add peas and continue cooking until peas are crisp-tender (whatever that means!) for about 5 mins.
  • Stir in the cream, the cheese, salt, pepper and nutmeg.
  • Reduce heat to low and heat throughout; do not allow to boil.
  • MEANWHILE, in a large pot, boil pasta until al dente (just short of fully cooked -- a little tiny bit crunchy). Drain pasta.
  • Add the sauce to the pasta. Serve immediately.
  • Pass additional cheese and pepper at the table for sprinkling over individual servings.


Milanese Spinach Dumplings in Gorgonzola Sauce

Serves 4.

Ingredients:

Spinach Dumplings:

  • 8 Oz. Fresh Spinach
  • 3/4 Ricotta Cheese
  • 1/2 Cup Unseasoned Dried Bread Crumbs
  • 1 Egg, lightly beaten
  • 1/4 Cup Freshly Grated Parmesan Cheese
  • 2 tbs Finely Chopped Green Onions, Incl. Green Tops
  • Pinch salt
  • Dash Nutmeg
  • Pinch Flour
Gorgonzola Sauce:
  • 1 Cup Heavy Whipping Cream or Light Cream
  • 1 Cup Crumbled Creamy Gorgonzola Cheese
  • Salt and Pepper
  • Grated Parmesan Cheese for Serving
Instructions:

DUMPLINGS:

  • Wash the spinach very careful to remove any sand and discard tough stems.
  • Cook the damp spinach in a saucepan on high heat, stirring frequently until the spinach wilts and turns bright green, about 5 mins.
  • Drain in a colander, cool and squeeze out as much liquid as possible.
  • Transfer to food processor and chop finely.
  • Add the ricotta cheese, bread crumbs, egg, parmesan cheese, onion, salt and nutmeg to the spinach and mix well. Cover tightly and refrigerate for about 2 hours.
  • Moisten hands. Using 2 teaspoons and hands to form dumpling. Roll the balls lighlty in flour to dust them, then arrange them on a tray lined with wax paper.
  • Cover and refrigerate for about 30 mins.
  • SAUCE: In a heavy-bottomed sauce pan, combine the cream and gorgonzola. Place over a medium heat, bring to a boil, stirring frequently. Reduce heat to low for 5 mins, stirring until slightly thickened and smooth. Add salt and pepper to taste. Keep warm.
  • In a large pot, bring 16 Cups of Water to a boil, stir in a tsp of salt. Bring to a simmer.
  • Drop in the dumplings a few at a time. Do not crowd the pan and keep heat at a simmer. Cook until the dumplings pop up to the survey about 2 mins. Cook for 2 more minutes. Remove the dumplings to a tray lined with paper toweling to drain well.
  • To serve, divide the sauce evenly among warmed plates or shallow bowls. Top with the dumplings and sprinkle with additional cheese.


Baked Polenta with Tomatoes, Aubergines, Peppers and Mozzarella (Vegetarian)

Serves 6-8

Ingredients:

  • 1L Chicken Stock (with full salt)
  • 250g Instant Polenta Grains
  • 8 tbsp Extra Virgin Olive Oil
  • 2 Red Onions, diced finely
  • 2 Garlic Cloves, chopped
  • 2 Red Capsicum, stems and seeds removed, cut into strips
  • 1 Aubergine, stem removed, cut into strips
  • 6 Tomatoes, cut into quarters
  • Handful Oregano Leaves
  • 250g Mozzarella, sliced
  • 1 tbsp Chives, chopped finely
  • 1 tsp Salt
Instructions:
  • Line a baking tray with baking paper.
  • In a large pot, bring 1L of chicken stock to the boil with 2 teaspoon of salt.
  • Reduce the heat to medium and whisk in the polenta until it is very thick.
  • Mix in 2 tbsp of the olive oil.
  • Pour the mixture out into a prepared baking tray. Let cool until firm, then cut firm polenta into approximatly 25cm squares. Set aside on the countertop.
  • Preheat oven to 180C.
  • In a large frying pan, over medium-high, heat 3 tbsp olive oil. Add onions, until softened, then garlic.
  • Add the red capsicum and aubergine pieces. Cook for another 2 mins, while stirring.
  • Mix in the tomatoes, half the oregano and 4 tbsp water.
  • Cover and cook for 7 mins, stirring twice.
  • Season to taste. Then continue to cook until the liquid has reduced a little. Remove from heat.
  • Place each polenta square on a tray, about 1 inch apart.
  • Divide the vegetable mixture between the pieces of polenta and sprinkle mozzarella on top.
  • Bake in the oven until the cheese begins to melt and colour, about 15 mins.
  • When removed, sprinkle with olive oil, chopped chives, oregano leaves and a pinch of salt.



Mushroom and Tarragon Pies

Note : Intense mushroom flavour
Serves 4-6

Ingredients:

  • 300ml Vegetable Stock or Chicken Stock
  • 50g Dried Porcini Mushrooms
  • 3 tbsp Olive Oil
  • 45g Unsalted Butter
  • 400g Small Shallot, chopped finely
  • 200g Fresh Chestnut or Brown Mushrooms, chopped into small pieces
  • 150g Fresh Shitaake Mushrooms, chopped into small pieces
  • 150g Fresh Oyster Mushrooms, chopped into small pieces
  • 150g Fresh Buna-shimeji Mushrooms, divided into small clusters
  • 200g Creme Fraiche
  • 2 tbsp White Wine or Pernod
  • 15g Tarragon Leaves, chopped finely
  • 15g Parsley Leaves, chopped finely
  • 900g Puff Pastry
  • 1 Egg, lightly beaten
  • Salt and pepper
Instructions:

  • In a small saucepan, bring stock to a simmer then remove from the heat. Add dried porcini mushrooms to soften.
  • Separately, in a large saucepan, heat 1 tbsp of oil and a third of the butter. Once hot, add the shallots and cook on medium-high until softened, for about 10 mins. Transfer onions to a bowl and set aside.
  • Add another tbsp of oil and half of the remaining butter to the pan and heat it up again. Over medium heat, add the chestnut and shiitake mushrooms without stirring for 1 min. Stir and then cook for another 2 mins before setting them aside with the shallots.
  • Place the remaining tbsp of oil and butter to the empty pan and heat it all up once again. Add in the remaining mushrooms.
  • Return other mushrooms and shallots into the pan. Add stock, softened porcini (discarding the liquid aside), 3/4 tsp salt and a dash of ground black pepper to taste.
  • Simmer for 8 mins until the stock has reduced to a third. Reduce the heat to low, add the creme fraiche and continue to simmer for another 8 mins.
  • When only about 2-3 tbsp of liquid remains, add the white wine, tarragon and parsley. Cook for 1 min more, then transfer to a separate bowl and set aside to cool.
  • Preheat the oven to 220C.
  • Split the pastry in two pieces. Working with one at a time, while the other remains covered in the fridge, flatten the first puff pastry piece until it forms a square just 3mm thick and return to the fridge for 10 mins to harden.
  • Repeat with second piece of pastry until all remaining puff pastry has been used up.
  • Then cut them into equal numbers of small ~8cm (the bottom) and medium ~10cm (the top) circles to make mini individual pies. Place back into the fridge for another 10 mins to chill.
  • Line a baking tray with baking paper and place a small circle of puff pastry on the tray with ~2 tbsp of cooled mushroom mixture in the middle of the circle, leaving 2cm clear around the edge.
  • Brush the edge of the small circle with a lightly beaten egg.
  • Place the medium-sized circle over the mixture. Seal the two pieces of puff pastry together, removing as much air as possible from the inside of the pie.
  • Using the tip of a fork, make "||||" lines all around the edge of the pie, only about 1 cm wide.
  • Using the edge of a knife, make decorative "S" shapes from the center of the pie to the outer edge (without cutting through the dough), then repeating this "S" shape all around the pie.
  • Return the pies to the fridge for 10mins and just before putting the in the oven, brush the top of the pie with the egg wash.
  • Bake for approx. 35 mins or until golden on top and cooked on the bottom.
  • Let rest for 10 mins and serve warm.



Beetroot & Goat's Cheese Jalousie Tart

Serves 6-8.

Ingredients:

  • 2 Large Beetroots
  • 2 Green Apples, coarsely grated
  • 1/4 tsp Nutmeg, freshly grated
  • 1/4 tsp Ground Cloves
  • 2 Star Anise
  • 100ml Red Wine Vinegar
  • 50g Caster Sugar
  • 3 Puff Pastry Sheets
  • 150g Goat's Cheese
  • 1 tbsp Thyme leaves
  • 1 Egg, lightly beaten
Instructions:
  • Line a small pan with baking paper. Add the beetroot. Cover with foil.
  • Roast for 1 hour until tender. Remove from heat. Let cool.
  • Remove the skins and grate coarsely.
  • In a saucepan, over medium heat, combine the grated beetroot, grated apple, spices, vinegar and sugar. Bring to a simmer, while stirring to dissolve the sugar.
  • Reduce the heat to medium-low, cover and cook for 1 hour until thickened.
  • Remove the lid and cook for another 8-10 mins until all the liquid has evaporated.
  • Remove from the heat and set aside for about 3-45 mins to let cool completely.
  • Preheat oven to 180C.
  • Line a 15cm x 35cm rectagular tart shaped baking tray with baking paper. Then roll out the puff pastry on on the lined tray (using about 2 sheets of pastry), leaving a 2cm border on all sides.
  • Spread the beetroot mixture across the base of the puff pastry inside the tin.
  • Scatter with crumbled goat's cheese and thyme leaves.
  • Fold the 2cm puff pastry overhang over the mixture to give it a border.
  • Roll out the last sheet of pastry so it is as long as the length of the baking tray. Use it to cover slightly over the border, pressing to seal the edges.
  • Make a few decorative cuts in the top of the pastry to allow for steam to escape.
  • Brush all the visible puff pastry with the egg wash made from the lightly beaten egg.
  • Bake for 25-30 mins until puffed and golden.
  • Serve warm.



Chinese Vegetarian San Choi Bau

Serves 6
Time : 20 mins Prep + 15 mins Cook

Ingredients:

  • 2 tbsp Vegetable Oil
  • 1 Brown Onion, diced finely
  • 1 inch piece Ginger, diced finely or grated
  • 2 Garlic Cloves, smashed and diced finely
  • 1/2 Cup Red Lentils, rinsed under cold water until water runs clear (5-6 times)
  • 230g Can of Water Chestnuts, diced
  • 1 Carrot, diced
  • 6 Shitaake Mushrooms, diced
  • 1/2 Aubergine, diced (optional)
  • 1 Cups Vegetable Stock
  • 5 Green Onions, chopped
  • 2 tbsp Shaoxing Cooking Wine
  • 2 tbsp Soy Sauce
  • 2 tbsp Oyster Sauce (or vegetarian version)
  • 1 tbsp Caster Sugar
  • 1/2 tsp Sesame Oil
  • White Sesame seeds for garnish
  • Hoisin sauce for garnish
  • 1-2 Baby Gem Lettuce or 1 Iceberg Lettuce

Instructions:

  • In a large saucepan over medium-heat, add 2 tbsp of oil.
  • Add the onion, ginger and garlic. Cook until onion has softened.
  • Add the lentils, water chestnuts, carrot, shitake mushrooms and stock. Simmer with the lid on for 5 mins stirring from time to time to prevent the mixture from sticking to the bottom of the pan.
  • Meanwhile, start preparing the lettuce by cutting leaves into cup shapes. Rinse and set aside.
  • Add green onions, aubergine (if using) and cook for 5 mins more. Remove lid.
  • Add cooking wine, soy sauce, oyster sauce and caster sugar. Cook for 1-2 mins more to dissolve the sugar.
  • Remove from heat and stir in the sesame oil.
  • Take a lettuce cup and place a few tablespoons of the filling in the middle. Top with a drizzle of hoisin sauce and a sprinkle of sesame seeds.
  • Place extra servings (remaining filling, lettuce cups, hoisin sauce, sesame seeds) on to the table.
  • Serve the filling warm.



Spinach & Marscarpone Pasta

Serves 4

Ingredients:

  • 400g pasta (spirals or penne)
  • 225g bag of baby spinach
  • 1 garlic clove
  • 250g tub mascarpone
  • juice of ½ large lemon
  • 30g grated Parmesan, plus extra to serve
  • 55g pine nuts , lightly toasted
  • 1/2 Cup Sun Dried Tomatoes, in strips
Instructions:

  • Boil the pasta until al dente.
  • Meanwhile blend half the spinach with the garlic, mascarpone, lemon juice and parmesan until smooth.
  • Drain the pasta thoroughly and return to the pot over a low heat.
  • Add the spinach sauce, pine nuts, sun dried tomatoes and remaining spinach, until the spinach has just wilted.
  • Season and serve with extra Parmesan sprinkled over.


Tagliatelle with Walnuts and Lemon (Vegetarian)

Serves 2

Ingredients:

  • 60g Walnuts, roughly broken up
  • 30g Unsalted Butter
  • 10g Sage Leaves, finely shredded
  • 1 Lemon, grated zest
  • 3 tbsp Double Cream
  • 300g Dried Tagliatelle
  • 50g Parmesan, shaved or grated
  • 15g Parsley, chopped
  • 2 tbsp Lemon Juice
  • Salt & Black Pepper
Instructions:
  • Preheat the oven to 160C.
  • Boil pasta in salted water until al dente. Drain, reserving a few tablespoons of the cooking water. Set aside.
  • Toast the walnuts on a baking tray for 10-15 mins. Take them out before they get dark. Set aside.
  • In a medium frying pan, over high heat, add the butter.
  • Once the butter has melted and is starting to foam, fry the sage for 2 mins, until the butter starts to brown.
  • Add the lemon zest, cream, pinch of salt and lots of cracked black pepper.
  • Cook for just a few seconds to warm and thicken the sauce.
  • Remove immediately from the heat and stir in 1-2 tbsp of the pasta cooking water.
  • In a large bowl, toss the al dente pasta with the sauce, the roasted walnuts, parmesan, parsley and lemon juice.
  • Serve warm immediately.



Eggplant Parmigiana

Serve 6-8
Prep Time 45 mins + Cook Time 50 mins

Ingredients:

  • 1.5kg Eggplants
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Garlic Clove, chopped
  • 1/2 Small Brown Onion, finely chopped
  • 1.5kg Ripe Tomatoes, diced
  • 1 Small Bunch Basil, 1 sprig reserved, remaining leaves picked and chopped roughly
  • Vegetable Oil, for shallow frying
  • Oil Spray or Butter for greasing
  • 400g Mozarella, grated
  • 200g Parmesan, finely grated
Instructions:
  • Cut the eggplant lengthways in 5mm thick slices, removing the skin.
  • Sprinkle heavily with salt and place upright in a colander set over the sink.
  • Let sit for 1 hour to drain the juices. Then rinse under cold water and pat dry with paper towels.
  • Meanwhile, in a large frying pan, heat olive oil over medum heat and add the garlic stirring until starting to become golden.
  • Discard the garlic and add the onion. Cook until softened for about 3 mins.
  • Add the tomato, the reserved sprig of basil, plus salt and pepper. Cook for 10-12 mins to thicken. Set aside.
  • Preheat oven to 180C and lightly grease a large baking dish (20 x 30 cm).
  • Then in a large and deep frying pan, add the vegetable oil, enough for it to be 2-3 cm deep, and heat oil over medium-high to 180C.
  • Cook the eggplant slices in batches, about 2 mins on each side or until golden. Transfer fried slices to a plate lined with paper towels to drain the oil.
  • Add some of the tomato mixture in the base of the baking dish.
  • Cover with a layer of fried eggplant, add some tomato mixture and then top with mozarella and parmesan. Cover with more tomato sauce and some chopped basil.
  • Repeat with remaining ingredients, finishing with a layer of tomato sauce and then parmesan.
  • Bake for 20-25 mins or until golden. Set aside to cool for 10 mins. Serve while still warm.

Italian Cheese Stuffed Shells

Serves 8.

Ingredients:

Tomato Sauce & Pasta:

  • 1 tbs Olive Oil
  • 1/2 Cup Onion, Chopped
  • 1/2 Cup Celery, Chopped
  • 3 Garlic Cloves, Minced
  • 1 Can 24oz or 680 ml of Pasta Sauce
  • 2 tbs Worcestershire Sauce
  • Pinch of Hot Pepper Flakes
  • 1 Box of Jumbo Pasta Shells
Cheese Filling:
  • 2 Pkgs (500 g each) of Pressed Cottage Cheese
  • 2 Eggs
  • 1/3 Cup Chopped Walnuts
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Cup Shredded Asiago Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 2 tsp Chopped Fresh Parsley
  • 2 tsp Chopped Fresh Basil
  • 1/2 tsp each Salt and Pepper
Instructions:

  • In large saucepan, heat oil over medium heat.
  • Add onion, celery, and garlic. Cook 3 mins or until softened.
  • Add tomatoes, pasta sauce, Worcestshire sauce and hot pepper flakes. Bring to a boil.
  • Reduce heat to medium-low and cook 1 hour, stirring occasionally.
  • Meanwhile, in a large pot of boiling, salted water, cook pasta 18 to 20 mins or until tender. Refresh in cold water and drain.
  • In another large bowl, combine cottage cheese, eggs, walnuts, mozzarella, asiago, parsley, basil, salt and pepper.
  • Spread 1 cup of tomato sauce in the bottom of each of 13 x 9 inch (3L) baking dishes.
  • Stuff each shell with 3 tbs of cheese filling. Divide the stuffed shells between the 2 dishes. Pour the remaining tomato sauce evenly and equally over the shells. Sprinkle each dish with 1/4 cup Parmesan.
  • Bake at 350 F for 30 mins, or until heated through.


Pizza Dough

Makes 2 Large Pizzas

Ingredients:

  • 375ml (1.5 cups) Warm Water
  • 1 sachet (7g) dried yeast
  • Pinch of Caster Sugar
  • 600 g of Plain Flour
  • 1 tsp Salt
  • 60ml (1/4 cup) Olive Oil + extra for brushing
Instructions:

  • In a small bowl, combine water, yeast and sugar. Set aside for 5 mins until foamy.
  • In a large bowl, combine the flour and salt. Make a well in the centre.
  • Add the yeast mixture and oil into the well. Mix the dough at first with a spatula then use hands to bring the dough together in the bowl.
  • Brush a large bowl lightly with oil (or use an oil spray).
  • Turn the dough out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
  • Place dough in the prepared bowl and turn to coat the dough in oil.
  • Cover with plastic wrap and set aside in a warm draft-free place to rise for 30 mins or until dough doubles in size.
  • Cut the dough into two and roll each piece out into a round shape put on a pizza tray and put on toppings of your choice. Use baking paper or sprinkle a little bit of polenta onto a pizza tray so the dough won't stick to it.


Pasta with Crushed Peas, Pancetta and Mint

Fresh Pasta Dish
Serves 6

Ingredients:

  • 10 Pancetta Slices
  • 250 Vine-ripe cherry tomatoes
  • 2 tbsp Olive Oil, plus extra to toss
  • 400g Rotelle Pasta (or other large form pasta)
  • 3 Cups (360g) Frozen Peas
  • 1/2 Cup (100ml) Pure cream
  • 1 Small bunch mint, leaves picked
  • 1 Cup (80g) Grated Parmesan
Instructions:
  • Preheat the oven to 180C. Line 2 baking trays with baking paper.
  • Lay the pancetta slices on 1 tray. Place the tomatoes on the second tray, drizzle with the oil and season with salt and pepper.
  • Place both trays in the oven (with the pancetta on top) and cook for 8-10 mins until the pancetta is crispy and the tomatoes begin to soften.
  • Meanwhie cook the pasta until Al Dente. Drain (reserve 1/3 cup of pasta water) and return to the large saucepan. Toss in 1-2 tbsp oil and keep warm.
  • Cook the peas in boiling salted water for 3 mins until tender, then drain.
  • Place half the pancetta in a food processor with half the peas, all of the cream, and half of both the mint leaves and parmesan.
  • Pulse briefly to crush - you want it to be coarse.
  • Add the pea mixture and reserved pasta liquid to the pasta, along with the remaining peas.
  • Warm up pasta and toss to mix well.
  • Serve warm, topped with roasted tomatoes, roughly chopped remaining mint leaves, roughly chopped remaining pancetta, and parmesan.

Spicy Salami and Brussel Sprouts Pasta

Serves 4-6.

Ingredients:

  • 400g Penne Pasta
  • 1 tbsp Olive Oil
  • 100g Spicy Salami, thinly sliced and then roughly chopped
  • 2 Cloves of Garlic, thinly sliced
  • 400g Brussel Sprouts, with the root trimmed, and the rest thinly sliced
  • 2 tbsp Lemon Juice
  • Sea salt and cracked black pepper
  • 1/4 Cup (40g) Toasted Pine Nuts
  • 1/3 Cup Finely grated parmesan, to serve
Instructions:
  • Cook the pasta in boiling water, until Al Dente (approx 8-10 mins), reserving 1/3 cup of pasta cooking water. After draining, return pasta and 1/3 cup pasta water to large cooking pot. Set aside and keep warm.
  • While the pasta is boiling, heat oil in a separate large saucepan over high heat.
  • Add salami and garlic. Cook, stirring, for 2-4 mins until crisp and full of aroma. Add to pasta.
  • Add lemon juice, salt and pepper to pasta mixture and toss to blend.
  • Serve while hot, topped with toasted pine nuts and and grated parmesan.

Osso Buco with Olives, Basil and Anchovies

Ingredients:

  • 1 tbsp Olive Oil
  • 6 Osso Buco
  • 1 Brown Onion, chopped finely
  • 2 Cloves Garlic, crushed and minced
  • 6 Anchovy Fillets
  • 1/4 Cup Basil Leaves, coarsely chopped + 1/3 cup Leaves whole
  • 400g Tomatoes, diced
  • 125ml Dry Red Wine
  • 80g Pitted Black Olives, coarsely chopped
Instructions:
  • In a pressure cooker, over medium-high heat, with hot oil, brown veal in batches and set aside.
  • Then cook onion, garlic, anchovy and chopped basil, stirring, until onion softens.
  • Return veal to the cooker with undrained tomatoes and wine.
  • Pressure cook the mixture for 30 mins.
  • Release pressure, remove the lid, stir in olives. Season to taste.
  • Serve with garnish of whole basil leaves.


Herb-crusted Scotch Pork Roast with mostarda di frutta (fruit chutney)

Serves 6-8

Ingredients:

  • 1 x 1.5kg Scotch Pork Roll
  • 4 tbsp Olive Oil
  • 4 tbsp Fresh Sage, roughly chopped
  • 2 tbsp Fennel Seeds, crushed
  • 2 tbsp Garlic, crushed and finely chopped
  • Salt & Pepper, to taste
Instructions (Mostarda di frutta - fruit chutney):
  • 240ml Water
  • 45g Mustard Powder
  • 120ml Distilled White Vinegar
  • 4 tbsp Dark Brown Sugar
  • 1 tbsp Fresh Ginger, grated or finely chopped
  • 60g Raisins
  • 280g in Dried Fruit, roughly diced (eg. dried apricots, dried figs, dried mango)
Special Equipment:

  • Mortar & Pestle
  • BBQ
  • Meat thermometer
Instructions:
  • Preheat BBQ Grill to medium-hot.
  • In a mortar bowl, use a pestle to mash together the sage, fennel seeds, garlic and oil to form a loose paste.
  • Dry the pork well with kitchen paper, season it generously with salt and pepper, then coat with the sage paste.
  • On your BBQ, turn on the fire burners next to the area where you will grill your meat. Be careful that the meat is not directly over the coals.
  • Put the lid on the grill and cook for about 45-60 mins all up. It'll be about 20 mins for the top and bottom, then 5-10 mins for each side.
  • To check for doneness, insert a meat thermometer into the center of the roast, staying clear of the bone, and let sitfor 5 seconds before reading the temperature.
  • For medium it's 57C (134F); medium-well done 66C (150F), which was delicious; or 71C (160F) for well-done. If you like medium-well, pull the meat at 64C (147F).
  • Remove the roast from the grill, cover it loosely with foil and let rest for 20 mins.
  • Meanwhile, make the mostarda. In a small bowl, blend water and mustard powder until smooth. Set aside.
  • In a small saucepan, over a medium-high heat, combine the vinegar, brown sugar and ginger, stirring until the sugar dissolves and the mixture comes to a boil.
  • Reduce the heat to low and simmer, for about 10 mins, while stirring, until thickened.
  • Stir in the mustard water, then the dried fruits.
  • Continue to simmer gently until thickened (15-20 mins). Add salt and pepper to taste. Transfer mixture to a serving pot.
  • To serve, cut into slices, placing some mostarda alongside for a little balance in flavour.



Macedonian Zilnek Pastry (from Biljana)

Can be sweet or savoury

Ingredients (Pie Pastry - Makes 4 large 50cm diameter pies):

  • 2kg Plain Flour
  • 2 tbsp Salt
  • 3 Eggs
  • 250g Tub of Margerine

Ingredients (Leek Filling - for 1 pie):

  • 1 Cups Sliced Leeks, softened in the frying pan
  • 1/2 Cup Ricotta
  • 1 Egg

Ingredients (Pumpkin Filling - for 1 pie):

  • 1/4 Pumpkin, caramelised and pureed
  • 1 Egg
  • 1/4 Cup Milk
  • 1 tbsp Vanilla Sugar

Ingredients (Apple Filling for 1 pie):

  • 3-4 Green Apples, grated with skins (but not the cores)
  • 2 tbsp Vanilla Sugar
  • 1/2 Cup Walnut, chopped finely

Instructions:

  • I suggest you start by making each of the fillings, ensuring there is enough for 4 pies, and then setting them aside.
  • Then move to making the dough.
  • Grease 4 large ~50cm 1" deep metal pie trays.
  • Then separately, in a very large bowl, mix 1.5 kg of the flour with salt. Then make a well in the centre and add the three eggs.
  • Mix dough with your hands until it forms a large ball. Move it to a lightly floured surface and knead it until it is no longer sticky, adding a little flour as needed.
  • Flatten the dough to a 25cm x 25cm square.
  • Spread 2-3 tbsp of margarine on top. Fold the dough and knead to mix in the margarine (Note : You can't overmix this dough, so make sure the dough and margarine are really well blended).
  • Repeat twice with the margarine and kneading to blend it in the dough.
  • Then, after the third go, add a little flour as/if needed to ensure the dough is not sticky.
  • Cut dough into 20 pieces. Knead each piece into round balls and then flatten each to a 10cm diameter.
  • Before proceeding, preheat oven to 180C (160C if fan forced).
  • Spread 1 tsp margarine over each flattened ball. Ensure the top of the flattened ball is well coated with the margarine.
  • Place 2 flattened balls together, margarine sides inside.
  • Then add one more on top, margarine on the inside again.
  • This will make a pie base.
  • Repeat to make 3 more pie bases, so that there is a total of 4 pie bases.
  • With the remaining flattened balls, place 2 flattened balls together, margarine sides inside, to make the pie tops. You should have 4 tops as well.
  • The dough is not likely to dry out so no need to cover them while you finalise the steps.
  • Roll a dough base to a large circle (very thin). It needs to be about 60-70cm in diameter. If you can't get to 60-70cm with a rolling pin (or want to save some time), you can stretch the dough slowly and carefully by holding it up over the top of your closed hands, pulling the hands away from each other to stretch the dough, carefully ensuring that no holes form. Separately, you can also stretch the border by stretching a little bit of the border at a time, working around the edge of the flattened dough.
  • Once done, place the dough base inside the greased deep pan dish. There should be extra dough hanging over all the edges around the perimeter of the dish.
  • Melt 1/2 cup of margarine. Dip a spoon in the margarine and drip little droplets of melted margarine on top of the laid out pie base (in the end, there should be about 1-2 tbsp of margarine droplets per base.
  • Repeat for the next 3 dough bases.
  • Add filling on top of each of the four bases in the dishes (max depth of 1cm) and set aside.
  • Roll a dough top to a large circle (very thin), to about 50-55cms, big enough to cover the filling. Stretch if and as needed.
  • Place the dough top over the filling, letting the dough fall a little bit wrinkly to create a nice looking top cover. Add wrinkles by pulling the dough once it is on, as desired.
  • Sprinkle the top cover with melted margarine, about 2-4 tbsp, to make it look great and crispen it up a little bit.
  • Also, brush some margarine around the inside of the dough base edges.
  • To make the threaded border, start from one point of the perimeter and pull, with the right hand (thumb and forefinger), a bit of the dough base edge which is sticking out (stretch a little where necessary).
  • Then, with the left hand (thumb and forefinger), fold the dough over while still holding a bit of the dough with right hand. As you repeat, it will start to look like a threaded border.
  • Once finished, brush more margarine across the top of the folder border.
  • Place each pie in the oven, uncovered, for 20 minutes (keep an eye on it to ensure it doesn't burn though).
  • Delicious when it's served warm.


Risotto with Parmesan

Makes 8 first course, or 4 main course servings

Ingredients:

  • 2 Cups Short-Grain Arborio White Rice
  • 7 Cups Brown or Veggie Stock
  • 1/4 Cup Unsalted Butter
  • 2/3 Cup Finely Chopped Onion
  • 1 1/2 tsp Minced Garlic
  • 1/2 Cup Dry White Wine
  • 1 Cup Freshly Grated Parmegiano-Reggiano
  • 2 tbsp Oregano or Basil
  • Salt
  • Black Pepper
Instructions:

  • Wash and drain the rice until water is clear.
  • In a saucepan, bring the stock to boil and reduce to a simmer.
  • In a heavy, deep saute saute pan, melt the butter over medium-high heat. Add onion and cook until soft but not browned. Add the garlic and drained rice. Stir until all the rice is coated.
  • Add the wine and cook, stirring constantly, until the wine has evaporated. Add 1/2 cup of the simmering stock or broth, adjusting the heat under the rice if the liquid is evaporating too quickly. Keep the rice at a simmer and stir almost continuously, scrapping the bottom until the liquid has been absorbed.
  • Continue to add the stock, 1/2 cup at a time and continue to stir the rice until it is ready al dente (tender but firm to the bite).
  • When the rice is done, add the cheese and oregano, and stir for 2 minutes. Season to taste with salt and pepper.
  • Variation: Reduce parmesan to 3/4 cup and add 1 tbsp of lemon juice, plus 2 tbsp of finely grated lemon rind.

Note: Risotto turns glutinous if held for too long. So best to serve it immediately. Proper risotto should form a soft and creamy mound on the plate - it should not be runny or sticky or stiff.

Shitaake Mushroom and Kale Risotto

Serves 6-8

Ingredients:

  • 6 Cups Vegetable Stock
  • 2 Cups Shitaake Mushrooms, sliced
  • 1 Bunch Kale, stems removed, leaves chopped
  • 1 Large Shallot, chopped finely
  • 50g Butter
  • 1/2 tsp Salt
  • 1.5 Cups Arborio Rice
  • 3/4 Cup Dry White Wine or Brandy
  • 3/4 Cup Parmesan Cheese, grated
  • 1/2 tsp Salt
  • Fresh Ground Pepper
Instructions:
  • Place stock in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
  • In a large soup pot, melt butter over medium-high heat.
  • Then add the shallot, mushrooms, kale and 1/2 tsp salt.
  • Reduce heat to medium and cook, stirring, until shallots are soft and translucent for about 3 mins.
  • Add the rice and stir to coat, cooking for 2 more minutes.
  • Increase heat to medium-high and add the wine, stirring, until it is all absorbed.
  • Now add 1 ladle of the stock. Stir frequently until the broth has been absorbed. Continue with remaining stock, one ladle at a time, waiting for the mixture to absorb it before adding in the next ladle.
  • This will take about 20 mins and rice should be cooked al dente by the end (you may not need all the stock).
  • Stir in the parmesan cheese until well-combined then cover the soup pot and remove from the heat. Season to taste with salt and pepper.
  • Serve topped with parmesan cheese.

Swiss Neuchatel Cheese Fondue (You've never had so much delicious cheese at once!)

Suggested Sides: Brocoli, Cauliflower, and Mushrooms also make wonderful alternatives or additions to bread.

Ingredients:

  • 8 cups (300 g) of freshly shredded emmentaler cheese ("swiss cheese")
  • 6 cups (250 g) of freshly shredded gruyete cheese
  • 3 cups (125 g) of freshly shredded monterey jack cheese
  • 2 cloves of garlic
  • 3 tablespoons of unsalted butter
  • 3 tablespoons of cornstarch
  • Pinch of nutmeg, salt and freshly ground black pepper
  • 1 cup of kirsch (kirchwasser, distilled cherries - purchase at the liquor store)
  • 2 cups of dry white wine for the recipee, and 1 1/2 bottles of white wine to serve with the meal
  • 2 medium sized breads (italian or french) - cut into bite-sized cubes
Instructions:
  • Melt butter in a large sauce pan, cook onions until tender, but not browned
  • Stir in flour and cook for 3 minutes
  • Whisk in stock and broccoli. Bring to a boil
  • Reduce heat and let simmer for 15-20 minutes
  • Puree mixture in a blender, return to medium heat
  • Add pepper, salt, milk, cheese, and tabasco
  • Let simmer at low-medium heat
  • Serve with a dash of grated cheese and parsley to garnish


Korean Kimchi Fried Rice

Serves 6-8 Prep Time 10 mins + Cook Time 20 mins

Ingredients:

  • 1.5 Cups Kimchi
  • 1 tbsp Vegetable Oil
  • 1 tbsp Sesame Oil
  • 1 tbsp Gochujang (Korean chilli bean paste)
  • 4 Cups Cooked Jasmine or Short Grain Rice
  • 3 Spring Onions, finely sliced
  • 1 tsp Salt
  • 1 tbsp Toasted Sesame Seeds
  • 4 Small Sheets Korean Nori, crumbled
Instructions:
  • Squeeze juices out of kimchi, reserving liquid. Slice drained kimchi finely.
  • Heat a wok, over medium-high heat, and add the vegetable oil and sesame oil.
  • Add the kimchi to the wok and toss frequently until very fragrant.
  • Blend in the gochujang and cook for a minute, stirring, until fragrant.
  • Add the cooked rice, pressing it on the wok's sides to separate and fry the grains. Mix in the reserved kimchi juice, spring onions and salt.
  • Continue cooking, allowing the rice to cook against the sides of the wok.
  • Serve topped with sesame seeds and crumbled korean nori.

Cambodian Crispy Rice Flour Crepes

Serves 6.

Ingredients:

BATTER

  • 1 1/2 Cups Fresh Coconut Milk
  • 2 Eggs
  • 1 Cup Rice Flour
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Ground Turmeric
FILLING
  • 4 tbs Canola
  • 2 Cups Thinly Sliced Shallot
  • 2 tbs Minced Garlic
  • 4 Cups Thinly Sliced Mushrooms
  • 3 Cups Thinly Shredded Cabbage, preferably napa or another asian variety
  • 1/2 Cup Grated Coconut
  • 1 Cup Fresh Cilantro Leaves
  • 2 tbs Fish Sauce
  • 4 Cups Bean Sprouts
    Asian Chili Sauce, to serve
Instructions:

  • BATTER: To make the batter, in a bowl or blender, combine all of the batter ingredients and whisk or blend until smooth. Refrigerate. Stir well to blend just before cooking: if the mixture becomes too thick to pour easily, thin with a little water or coconut milk to the consistency of heavy cream.
  • FILLING: Place a wok or large sauce pan over high heat. When the pan is hot, add 2 tsp oil and swirl to coat the pan. When the oil is hot but not yet smoking, stir fry the shallot and garlic for about 1 min.
  • Add the mushrooms and stir fry until they are tender, about 3 mins. Transfer to a bowl and set aside. Return the pan to to the heat and add the remaining 2 tbs oil. Stirfry cabbage and coconut until the cabbage wilts - 2 mins. Return the mushroom mixture to the pan. Add the cilantro, fish sauce, and pepper to taste and stirfry until heated through, about 1 min. Remove from the heat and stir in the bean sprouts. Set aside.
  • Preheat an oven to 200 degrees if serving all of the crepesat one time.
  • To cook the crepes, in an 8" nonstick skillet. Pour in 2 tbs oil and place over medium-high heat. When the oil is hot but not yet smoking using a measuring cup, pour in 1/3 cup of the crepe batter and quickly tilt and rotate the pan to spread the batter to form a thin pancake. Cook until brown and crispy at the bottom, 3-5 mins. Using a wide spatula, lift the crepe from the pan and drain off as much oil as possible, then transfer the crepe to a cutting board. Spoon about 3/4 Cup of the filling mixture and fold the other half of the crepe over the filling. Keep warm by placing them on a baking sheet in the oven. Make 5 more crepes.
  • To serve, garnish with cilantro.


Spinach & Ricotta Pie

Ready in 1 hour.

Ingredients:

  • 2 Bunches of Spinach, washed and roughly chopped up.
  • 1 large Onion, Sliced
  • 2 Cloves Garlic, Chopped
  • 350g Ricotta
  • 2 Eggs
  • 3 Puff Pastry Sheets
  • 1 tbsp Milk
  • Olive Oil to grease pie dish
Instructions:

  • Preheat oven to 200C (Convection oven heat level).
  • Saute sliced onion and chopped garlic in frying pan.
  • Add the spinach until tender.
  • Separately, blend ricotta and eggs in a bowl.
  • Add spinach mixture to ricotta mixture. Stir thoroughly and set aside.
  • Spray pie dish with olive oil. Line pie dish with 1.5 pastry sheets.
  • Add spinach & ricotta mixture to the pie dish.
  • Use the rest of the pastry sheets to put a lid on the pie and decorate it.
  • Brush pastry top with milk using a pastry brush.
  • Put into oven at 200 degrees C for 45 mins.
  • Once cooked let pie rest for 5 mins before serving.


Potato & Cherry Tomato Tarte Tatin

Serves 4

Ingredients:

  • 200g Cherry Tomatoes (or semi-dried tomatoes if you want to skip the tomato roasting)
  • 2 tbsp Olive Oil, plus extra for drizzling over the tomatoes
  • 500g Baby Potatoes (skins on)
  • 1 Large Onion
  • 40g Sugar
  • 10g Butter
  • 3 Sprigs of Oregano, leaves picked
  • 1 Sheet of Puff Pastry
  • 150g Goat's Cheese, sliced (optional)
  • Salt and pepper to taste
Instructions:
  • To roast the tomatoes, preheat the oven to 130C. Cut the tomatoes in half and place them skin-side down on a baking paper lined oven tray. Drizzle olive oil over the tomatoes and sprinkle with salt & pepper to taste. Roast in the oven for 45 mins.
  • Meanwhile, boil the potatoes in salted water for 25 mins. Drain and let cool.
  • Trim off the top and bottom of the potatoes, then cut into 2cm thick slices.
  • In a medium-sized frying pan, saute the chopped onion and a pinch of salt for 10 mins, until lightly browned. Remove from the heat. Set aside.
  • Grease a large casserole dish and line the bottom with a circle of baking paper to cover the base.
  • In a small saucepan, cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, until you get a brown caramel.
  • Pour the caramel carefully and evenly across the base of the lined casserole dish. Tilt the dish so that the mixture spreads further evenly across the bottom.
  • Sprinkle the caramel with the oregano leaves.
  • Then lay the potato slices close next to each other on top of the caramel.
  • Preheat the oven to 200C.
  • Carefully, press tomatoes and onions in between the gaps between the potato slices.
  • Sprinkle generously with salt and pepper. Then break up the goat's cheese pieces across the top of the potatoes.
  • Roll out the puff pastry sheet to match the size of the casserole dish. Cut around the pastry to match the shape, just slightly bigger (1cm wider all around).
  • Lay the pastry sheet over top, carefully tucking in the extra pastry across the edges on the inside of the tin and around the potatoes.
  • Bake the tart at 200C for 25 mins, then reduce the temperature to 180C and continue baking for 15 mins, until the pastry is cooked through.
  • Remove from the oven and let cool for just 2 minutes. Place a plate over the hot dish and quickly turn the hot dish upside down so that the tart falls onto the plate. Set the now-empty hot dish aside.
  • Serve the savoury tarte tatin warm.


Mushroom Tarte Tatin

Serves 4-6

Ingredients:

  • 40g Unsalted Butter
  • 1 tbsp Olive Oil
  • 500g Mixed Mushrooms
  • 1/2 Cup White Wine
  • 1/2 Cup Chicken or Vegetable Stock
  • 1 Garlic Clove, crushed and minced
  • 1 tsp Chopped Thyme Leaves + extra sprigs to decorate
  • 1 Sheet Frozen Puff Pastry
  • Creme Fraiche, to serve (optional)
Instructions:
  • Preheat the oven to 200C
  • In a medium-sized ovenproof frying pan, over medium heat, combine butter and oil.
  • Add the mushroom and a pinch of salt, then cook for 3-4 mins until softened.
  • Cook, stirring occasionally, until the mushrooms are tender and all the liquid has been absorbed.
  • Add the white wine and let the mushrooms absorb the liquid.
  • Then add the stock and once again let the mushrooms absorb that liquid
  • Add the garlic and thyme.
  • Season with salt and pepper, then remove the pan from the heat and allow to cool slightly.
  • Roll out the puff pastry if needed - it needs to be slightly bigger than the frying pan.
  • Place pastry over the pan, tucking in the corners and sides between the mushrooms and the sides of the pan.
  • Place pan in the oven and bake for 20-25 mins until the pastry is puffed and golden.
  • Rest for 5 mins before inverting the pan onto a serving plate.
  • Garnish with fresh sprigs of thyme. Serve warm with creme fraiche (optional).


Pear & Shallots Tarte Tatin

Serves 6-8.

Ingredients:

  • 2-3 Packham Pears
  • 100g Butter
  • 2 tbsp Olive Oil
  • 50g Caster Sugar
  • 5 Cardamom Pods
  • 2 Star Anise
  • 6 Sprigs Thyme + extra for garnish
  • 4 Small Golden Shallots, diced
  • 2 tbsp Brandy
  • 1 Sheet Puff Pastry
  • 100g Goat's Curd
Instructions:
  • Preheat oven to 200C.
  • In an oven-proof frying pan, over medium heat, combine the butter, oil, sugar, cardamom, star anise and thyme. Cook until it begins to bubble.
  • Meanwhile, cut the pears in half, then peel, core and slice the pear halves.
  • Add the pear slices and shallots to the pan and gently cook them for 10-15 mins, tossing occasionally until they are caramelised and the liquid has mostly evaporated.
  • Add brandy and light a flame. Remove from heat and wait for the flame to extinguish.
  • Arrange the pears in a decorative pattern in the pan.
  • Top the pear mixture with a sheet of puff pastry, tucking in the edges around the sides. Prick the pastry with a fork a few times.
  • Place frying pan in the oven and bake for 15 mins, then reduce the oven to 180C and bake for a further 15 mins until the pastry is flaky and golden. (If the pastry starts to burn, loosely place a sheet of foil over top.)
  • Remove the pan from the oven and let cool slightly for 5-10 mins.
  • Place a serving tray over top and, while wearing oven gloves, carefully flip the frying pan upside down.
  • Garnish with dollops of goats curd and extra thyme leaves.



Saag Paneer : Spinach w Indian Cheese

Delicious! Takes 1.5 hours to prepare and cook.

Ingredients:

  • 1 tsp Turmeric
  • 1/2 tsp Cayenne
  • Kosher Salt
  • 3 tbsp + 1.5 tbsp Vegetable Oil
  • 12 ounces Indian Paneer Cheese, cut into 1" cubes
  • 1 (16-ounce package) frozen chopped spinach (fresh spinach can be used as an alternative)
  • 1 medium white onion, finely chopped
  • 1 one-inch piece ginger, peeled and minced (about 1 tbsp)
  • 4 Cloved Garlic, minced
  • 1 Large Green Serrano Chilli, finely chopped (seeds removed if you don't like it too spicy)
  • 1/2 tsp Garam Marsala
  • 2 tsp Ground Cumin
  • 1/2 Cup Plain Yogurt, stirred until smooth
Instructions:

  • In a large bowl, whisk together the turmeric, cayenne, 1 tsp salt and 3 tbsp oil.
  • Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  • Prepare the spinach (thaw if frozen). Puree in a food processor until smooth.
  • Place a large non-stick skillet over medium heat, and add the paneer as the pan warms. Toss paneer around within the pan after every few mins, until paneer starts to brown. Take out paneer of the pan and set aside on a plate.
  • Add the remaining 1.5 tbsp oil to the pan. Heat up and after a minute or so, add onions, ginger, garlic and chilli.
  • Now - and this part is critical - saute the mixture until it's evenly toffee-coloured, which should take about 15mins without burning it. If you feel the mixture if drying out or burning, add a couple of tbsp of water.
  • Add the garam marsala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning.
  • Cook, stirring often, until the raw scent of the spices cook out, and it all smells more blended, 3-5 mins.
  • Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water. Stir, and cook for about 5 mins with the lid off.
  • Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer.
  • Turn the heat back on, cover and cook until everything is warmed through, about 5 mins more.


Indian Chickpea Curry (Chole)

Ingredients:

  • 1.5 Cups Chickpeas (Canned or Soaked Overnight)
  • 2 tbsp Vegetable Oil
  • 1 Onion, finely chopped
  • 1 tsp Fresh Ginger, grated
  • 2 Cloves Garlic, crushed and finely chopped
  • 1 Red Chilli, finely chopped
  • 1/2 tsp Salt
  • 1 tsp Ground Coriander Seeds
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 2 Tomatoes, diced in 1-2cm cubes
  • 1 tbsp Tamarind Paste
  • 1/2 Cup Water
Instructions:
  • Drain the chickpeas. Remove their translucent skins.
  • In a large frying pan, over medium heat, add oil. When hot, fry the onion until tender.
  • Stir in the ginger and garlic. Continue to cook for 2 mins.
  • Then stir in the diced tomatoes. Cook for another min or two.
  • Add chilli, salt, coriander seeds, garam masala and turmeric. Cook for another 2 minutes.
  • Finally, add the tamarind paste and hot water. Stir until fairly smooth. Then add in the chickpeas. Toss to coat evenly.
  • Simmer for about 10 mins then serve warm with rice or indian breads.



Roasted Garlic and Potato Soufflee with Salsa Verde

Serves 4.

Ingredients:

  • 2 heads of Garlic
  • 1 tbsp Olive Oil
  • 1 Cup (300g) Rock Salt
  • 1 x 250g Starchy Potato, brushed clean
  • Melted Unsalted Butter, for brushing
  • 2 tbsp Pecorino Cheese, finely grated
  • 30g Unsalted butter, extra
  • 1/4 Cup (35g) Plain Flour
  • 2/3 Cup (160ml) Milk
  • 4 Eggs, separated
  • 1 Cup (80g) Pecorino, finely grated plus extra to serve
  • Sea salt and white cracked pepper
  • 1 Egg white extra
Salsa Verde
  • 1 Cup Mint Leaves
  • 1 Cup Flatleaf Parsley Leaves
  • 1/4 Cup Chives, chopped
  • 2 Cloves Garlic, crushed
  • 2 tbsp White Wine Vinegar
  • 2 tbsp Olive Oil
Instructions:

  • Preheat oven to 180C. Drizzle the garlic with oil and wrap with aluminium foil.
  • Place the rock salt in a baking tray and top wit the garlic and potato. Bake for 1 hour or until the garlic and potato are softened. Allow to cool slightly.
  • Cut the potato n half and scoop out the flesh into a bowl.
  • Peel the garlic, add to the potato and mash until smooth. Set aside.
  • Increase the oven temperature to 200C.
  • Brush 4 x 1 3/4 Cup capacity (430ml) ovenproof dishes with the melted butter and sprinkle with the 2 tbsp of pecorino to coat. Refrigerate until ready to use.
  • Melt the extra butter in a small saucepan over medium heat.
  • Add the flour and cook, whisking for 1 min. Gradually add the milk and whisk continuously for 2 mins or until thick and smooth.
  • Add this mixture to the potato mixture, then add egg yolks, 1 cup pecorino, salt and pepper, and mix well.
  • In a separate bowl, using a hand-held electric beater, beat the egg whites (including the extra egg whites) until stiff peaks form. Using a metal spoon, gently fold a quarter of the beaten eggwhites through the potato mixture to loosen the mixture, then in two more batches fold in the remaining eggwhites. Do not overmix.
  • Divide between the prepared dishes, place on a baking tray and bake for 15-18 mins or until puffed and golden.
  • While the souffles are cookies, make the salsa verde. Place the mint, parsley, chives, garlic, vinegar and oil in a small food processor and blend until smooth. Drizzle the souffles with the salsa verde and sprinkle with extra pecorino. Serve immediately.


Vegetarian Stuffed Cabbage

Serves 4-6

Ingredients:

  • 30g Unsalted Butter
  • 45g Vermicelli Noodles (but not the rice kind)
  • 150g Basmati Rice
  • 300ml Boiled Water
  • 1 White Cabbage Head
  • 60g Pine Nuts, toasted and roughly chopped
  • 150g Ricotta Cheese
  • 20g Parmesan, grated
  • 3 tbsp Mint, chopped finely
  • 4 tbsp Parsley, chopped finely
  • 3 Garlic Cloves, crushed and minced
  • 200ml Dry White Wine
  • 100ml Vegetable Stock
  • 1.5 tbsp Sugar
  • 4 tbsp Olive Oil
  • Salt & Black Pepper to taste
Instructions:
  • In a small saucepan, over medium heat, melt the butter. Break the vermicelli with your hands into 1-2cm long pieces and add them to the pan. Fry them, stirring, for 1-2 minutes. Do not burn.
  • Once the noodles start turning golden, stir in the rice.
  • Then add the water and a pinch of salt and bring the mixture to a boil.
  • Reduce the heat to very low, cover and cook for 20 mins.
  • Remove from heat and let it stand covered for 10 mins. Remove the lid and let it cool down completely.
  • While the rice is cooking, prepare a large soup pot with salted boiling water.
  • Meanwhile, cut the cabbage vertically through the stem. Once the water is boiling, blanch them, in batches, in the water for 6-8 mins until semi-soft. Then, immediately place them in a bowl of very cold water (add ice if necessary) to stop the cooking process.
  • Preheat the oven to 180C.
  • In a large bowl, combine the cooled rice & noodle mixture with pine nuts, ricotta, half the parmesan, the mint, the parsley, garlic, salt and pepper.
  • Use the cooked cabbage leaves to make parcels with the rice filling.
  • Line them up, in a deep baking dish, seam-side down and tucked in close next to each other.
  • If there is extra space in the baking dish, place the extra cabbage leaves to fill the gaps.
  • In a medium-sized bowl, whisk together the wine, stock, sugar, olive oil and a lot of salt and pepper. Pour the mixture over the cabbage parcels.
  • Bake for 40 mins or until the liquid is nearly all absorbed.
  • Remove from the oven and evenly sprinkle the remaining parmesan. Return to the oven for 10 more minutes until cheese has melted.
  • Rest for a few minutes before serving.


Mediterranean Felafel

Serves 4.

Ingredients:

  • 400g Dried Chickpeas (soaked overnight)
  • 4 Cups Water
  • 5 Garlic Cloves, minced
  • 1/2 Small Onions
  • 1/2 Cup Coriander Leaves (Cilantro), chopped
  • 1/3 Cup Parsley, chopped
  • 1 tsp Paprika
  • 1-2 tsp Ground Cumin
  • 1 Cup Breadcrumbs
  • 2 tsbp Flour
  • 2 tsp Bicarb Soda (Baking Soda)
  • 1 Egg
  • 2 tsp Salt
  • 2 tsp Fresh Ground Pepper
  • Vegetable Oil for Deep Frying
  • 1 Cup of Flour for Dipping
  • 4 Pita Breads
  • Hummus, pesto or chili sauce
  • Salad Vegetables
  • Tahini (sesame paste)
Instructions:

  • Cook the soaked chickpeas in 4 cups water for 30mins, drain.
  • Put drained chickpeas in a food processor (or mash) with the garlic, onion, coriander leaves, parsley and spices.
  • Grind the mixture until you get a rough juicy consistency. Add a little water if needed and more coriander leaves for a greener felafel.
  • Pour the mixture into a big bowl. Add the breadcrumbs, flour, bicarb soda, egg, salt and pepper. Stir the mixture well and set aside for 30 mins.
  • Roll the mixture into about 16 small balls and flatten into patties.
  • Heat about 8cms of vegetable oil in a saucepan. Once hot, dip each felafel pattie into the flour (lightly coated) and deep-fry about five at a time until crispy brown (if the felafel crumbles add more flour to the mixture).
  • When cooked, put the felafel on a paper towel to drain.
  • Stuff four or five felafel into each pita bread with hummus, salad, tahini or even pesto, and serve hot.



Rainbow Pasta

Ingredients:

  • 450g Dry Linguini or Spaghetti Pasta
  • 1 litre Water
  • 1-2 tsp Salt
  • 5 x 2 tbsp Water
  • 20 drops x 5 Food Colouring (Yellow, Orange, Red, Blue, Green)
  • 5 Ziploc Plastic Sandwich Bags
  • 100g Salted Butter
  • Handful of Sage Leaves
  • Pinch of salt
Instructions:
  • In a large soup pot filled with salted boiling water, cook linguini until al dente.
  • Transfer cooked pasta to a colander placed in the sink. Immediately rinse with cold water to stop the cooking. Set aside to let it drain as much as possible.
  • Separately, place 2 tbsp of water + 20 drops of each food colour in a different Ziploc bag, so there is one colour set per bag.
  • Divide the noodles into 5 equal amounts. Ensure that the noodles are dried with a paper towel.
  • Place each set of noodles into a prepared bag and close the bag tightly, letting as much air out as possible.
  • While holding the bag, squish the outside of the bag gently to move the noodles around inside the bag so they are thoroughly covered in the food colouring.
  • Let the noodle bags sit on the countertop (aka not in the fridge) for 10 mins to soak up the colour.
  • Separately, in a saucepan over medium heat, melt the butter then continue cooking with the sage leaves and pinch of salt until the butter starts to brown and turn nutty.
  • Once the 10 mins up (and at the same time as making the butter sauce if you can divide and concquer th tasks with someone else), remove the noodles from the bags and give them a quick rinse. Place the noodles on a paper towel lined plate to drain.
  • Once the sauce is ready, remove from the heat and toss in the noodles until they are just coated to keep the colours bright. Serve immediately while warm.
  • Alternatively, you could cook them in olive oil and basil instead of a brown butter sauce.



Californian Burritos

Makes 10 Burritos

Ingredients:

  • 1 lb Lean Ground Beef
  • 1 Cup Rice, Cooked
  • 1 Reg. Size Can Refried Beans
  • 10 Burritos Soft Shells
  • 1.5 Cans Pasta Tomato Sauce
  • 1 Clove Garlic
  • Chilly Powder
  • 1 Large White Onion
  • 1 Pack of Burrito Mix
  • 1 Package of Cheddar Cheese
  • 2 Jalapeno
  • Black pepper and salt to taste Instructions:

    • Preset oven to 350 F.
    • In a sauce pan, cook chopped onion, beef, chopped jalapeno, chilly powder, black pepper and salt, until beef is browned. Drain. Then add a cup of water and the burrito mix. Mix well. Let simmer at low heat for 20 mins or until water has evaporated.
    • In another pan, mix 1/2 tomato sauce with 1/2 cup of water and all the rice. Cook rice until fluffy.
    • Let rice and meat mix cool.
    • One each shell, spread refried beans first, then rice, then beef, then some tomato sauce (save about 1 - 1 1/2 cup) and finally cheese. Wrap tight.
    • Put complete burritos in a deep dish. Pour tomato sauce and then cheese over the burritos.
    • Bake for 30 mins. Take cover off for last 5 mins.


    Jamaican Goat Curry

    Serves 4-6

    Ingredients:

    • 1 Onion, quartered
    • 10 Garlic Cloves
    • 100g Ginger, chopped roughly and skin removed
    • 100ml Vegetable Oil
    • 2 Scotch Bonnet Chillies, chopped finely
    • 1/4 Cup Curry Leaves
    • 3 Thyme Sprigs
    • 4 tbsp Mild Curry Powder
    • 700g Goat Leg or Shoulder, diced in large pieces (alternatively can use mutton instead)
    • 400g Can Chopped Tomatoes
    • 300ml Beef Stock
    • 410g Can Kidney Beans
    • Juice of 1/2 Lemon
    • Small Bunch of Coriander, chopped roughly
    • Rice, to serve (optional)
    • Warmed Jamaican Roti, to serve (optional)
    Instructions:

    • In a food processor, puree the onion, garlic and ginger.
    • In a large soup pot, heat the oil, then add the onion mixture and cook for 5 mins until softened.
    • Add the chopped chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins more until fragrant.
    • Add the goat to the pan and brown the meat over medium-high heat, for about 5 mins.
    • Add the chopped tomatoes and stock.
    • Increase the heat, bring to a boil and cook on high for 10 mins.
    • Reduce heat to low, cover and leave to simmer gently for 2 1/2 hours - remove the lid for the final 30 mins of cooking.
    • Add beans to heat through, plus more chilli if you want it spicier. Cook for 5 mins and then remove from heat.
    • Mix in lemon juice and coriander. Serve warm with rice and roti.



    Jamaican Beef Patties

    Serves 4

    Ingredients:

    FILLING:

    • 1/2 Large White Onion
    • 1 tsp Thyme
    • 250 ml Ground Beef
    • 1 tsp Ground Pepper
    • 2 tsp Salt
    • 50 ml Bread Crumbs
    • 2 tsp Curry Powder
    • 125 ml Water
    • If you like spicy food, you may want to add chopped fresh chili peppers
    PASTRY:
    • 250 ml All-Purpose Flour
    • 1 tsp Turmeric
    • 5 tsp Baking Powder
    • 75 ml Shortening
    • 2 tsp Curry Powder
    • 25 ml Butter
    • 1 tsp Salt
    • 75 ml Cold Water
    Instructions:

    • Peel and chop the onion into small pieces. Cook with the ground beef in a frying pan over medium heat until meat is browned (5-10 mins). Stir the meat frequently.
    • Add salt, curry powder, thyme and pepper. Cook and stir for another minute.
    • Add bread crumbs and stir; then add the water. Cook over low heat for another 2-3 mins. The mixture should not be watery. Set aside.
    • In a large bowl, mix the flour, baking powder, curry poder, salt, and turmeric.
    • Add the shortening and butter into the mixture. Mix well until it resembles course crumbs.
    • Add the cold water, stirring with a fork until you have a ball of dough formed. Divide it into 8 equal portions and set aside.
    • Set the oven to 350F.
    • Sprinkle a little flour on a wooden board and on the rolling pin. Take one portion of the dough and flatten it between your hands; then roll it out to a thin circle about 16 cm in diameter.
    • Space a scoop of the meat mixture on the pastry circle.
    • Dip your fingers into a small glass of water and moisten the edges of the dough. Fold the circle in half, covering the meat, and press the edges together with a fork.
    • You now have a half moon shape that can be trimmed cleanly with a knife if the edges are a little ragged. Prick through the top crust of the patty with a fork and place the patty on a baking sheet. Make the rest of the patties.
    • Bake for 25-30 mins until the crust is cooked and lightly browned. Serve warm.



    Japanese Okonomiyaki (!!) Savoury Pancake

    Credit : Urara Reynolds
    Serves 3-4

    Ingredients:

    • Flour (any kind. I prefer whole meal)
    • Corn flour
    • water
    • Fish powder (the stick sachet I gave to you)
    • egg
    • cabbage - shredded (about 5mm. No! precisely 5mm! no more no less!!)
    • shallots - chopped
    • pork / marinara or anything!
    • Mayonnaise
    • bonito flake
    • Tonkatsu sause
    Instructions:

    • mix flour and corn flour in a bowl. I don't measure them but ratio is 3 flour to 1 corn flour.
    • add fish powder and start adding water.
    • make the mixture very runny. maybe like mixture for French crape.
    • add cabbage, shallots and pork or marinara or both! mix well to coat batter evenly.
    • add egg (maybe if you use 1 cup of flour then add 1 egg. not too many)
    • BAKE just like pancake!
    • flip once and poke middle with a folk if nothing comes out then DONE!
    • put Mayonnaise, Tonkatsu sause then bonito flake on top. Keep this order exactly!! (no not really)
    • Enjoy!
    • Note; we also add pork berry slice (can get from Chinese butcher) on one side. So when we flipped it sizzled and made crunchy texture!

    Japanese Mabo Dofu (Dry Variation)

    Serves 4

    Ingredients:

    • 350g Firm Tofu
    • 250g Minced Meat (50% Pork, 50% Beef)
    • 1 Leek, sliced thinly
    • 20g Glass Noodles
    • 10g Ginger, chopped finely
    • 2 Garlic Cloves, crushed and minced
    • 3 tbsp Cooking Sake
    • Red Chilli Pepper to taste
    • Salt & Pepper
    Ingredients (Sauce):
    • 3 tbsp Soy Sauce
    • 3 tbsp Water
    • 2 tbsp Mirin
    • 1 tbsp Cooking Sake
    • 2.5g Sea Kelp Stock
    • 2 tbsp Sesame Oil
    • 2.5g Bonito Fish Stock
    • 2 tbsp Oyster Sauce
    • 2 tbsp Miso Paste
    • 1/2 Chilli Powder
    • 1 tbsp Ketchup
    Instructions:
    • First drain the water from the tofu by wrapping it in paper towels. Press the wrapped tofu between a plate on top and a sieve underneath for 20 mins.
    • Then unwrap the tofu and cut it into 2cm cubes.
    • Meanwhile, in a medium sized bowl, mix together all the ingredients for the sauce and set aside.
    • In a frying pan, on medium heat, add 1 tbsp of oil and fry the ginger, garlic and red chilli for a minute until fragrant.
    • Add the leek, meat, salt and pepper. Cook until the meat has browned.
    • Stir in the mixed sauce and then add the tofu.
    • Once the tofu is warmed through, add the noodles.
    • Cook until the noodles are soft and serve immediately.


    Vietnamese Pork & Mushroom Stuffed Tomatoes

    Serves 4
    Prep Time 30 mins + 20 mins to marinate + Cooking Time 25 mins.

    Ingredients:

    • 4 Large Ripe Tomatoes
    • 2 tbsp Cooking Oil
    • 2 Garlic Cloves, minced
    • Sprigs of Coriander Leaves, for garnish
    Ingredients for Filling:

    • 200g Ground Pork
    • 2 Large Dried Black Chinese Shitaake Mushrooms, soaked in hot water until soft, stems discarded, caps minced
    • 2 Garlic Cloves, minced
    • 2 Shallots, minced
    • 1 Spring Onion, minced
    • 2 tsp Fish Sauce
    • 1/2 tsp Sugar
    • 1/4 tsp Freshly Ground Black Pepper
    Ingredients for the Sauce:

    • 2 tbsp Water
    • 1/2 tbsp Fish Sauce
    • 1/2 tbsp Oyster Sauce
    • 1 tbsp Sugar
    Instructions:

    • Make the filling first by combining all the ingredients in a bowl and mixing well. Set aside for at least 20 mins, then divide into 4 equal portions.
    • Meanwhile, using a sharp knife,carefully slice off about 1 cm of the top of each tomato, then scoop out the pulp to form tomato cups. Reserve the pulp for the Sauce and place the cups upside down on a plate to drain off all the liquid.
    • To make the Sauce, minced the reserved omato pulp and bring to a boil over medium heat in a small saucepan, then simmer uncovered for about 10 mins.
    • Remove from heat and set aside to cool.
    • Press the cooked pulp through a sieve into a bowl, and mix with the water, fish sauce, oyster sauce and sugar until well combined.
    • Dry the inside of each tomato cup with a paper towel.
    • Fill each cup with a portion of the filling mixture.
    • Heat the oil in a wok over medium heat, pan fry the stuffed tomatoes, faced down first, for 3-5 mins.
    • Turn the stuffed tomatoes right side up and pan-fry the bottoms for another 3-5 mins, until cooked. Carefully remove from the pan and set aside.
    • Reheat the remaining oil in the pan over medium heat and stir fry the garlic until fragrant and golden brown.
    • Add the prepared sauce, mix well and bring to a boil. Then simmer, uncovered for about 2 mins, stirring occasionally. Remove from heat.
    • To serve, place the stuffed tomatoes on plates and pour the warm sauce over the tomatoes.
    • Garnish with coriander leaves and serve hot with steamed rice.
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