Roasted Carrots

Serve 4-6
Great recipe to draw out the carrot's natural sugars without shrivelling them up too much.
This recipe works really well for any root vegetable.

Ingredients:

• 1.5 pounds of Carrots, peeled, cut diagonally to form long circles.
• 2 tbsp unsalted butter, melted
• Salt and pepper

Instructions:

• Adjust oven rack to the middle position. Preheat oven to 425F.
• In a large bowl, combine carrots with butter, 1/2 tsp salt, 1/4 tsp pepper. Toss well to coat carrots.
• Transfer carrots to foil or parchment-lined baking sheet and spread in a single layer.
• Cover carrots on baking sheet tightly with foil and cook for 15mins.
• Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, about 30-35 mins more.
• Transfer to serving plate. Season further with salt and pepper to taste.

Roasted Cumin Carrots

Ingredients:

• 2 Bunches Baby Carrots or 2-3 Adult Carrots, cut into long sticks
• 100g Unsalted Butter
• 1 tsp Cumin Seeds
• 1.5 tsp Sea Salt
• 1/2 tsp Ground Cumin
• 1 tbsp Flat-leaf Parsley, finely chopped

Instructions:

• In a large saucepan, over high heat, place 100ml of water, butter, carrots, cumin seeds and salt.
• Cover the pan with baking paper, bring to boil then reduce to simmer.
• Cook until carrots are tender and the water has evaporated.
• Serve carrots sprinkled with ground cumin and chopped parsley.

Source: Unknown Cookbook

Sticky Roasted Carrots with Raisins

Serves 4
Time to prep and cok : 40 mins

Ingredients:

• 15 Baby Dutch Carrots (for presentation) or 4-5 full sized carrots
• 2 tbsp Raisins
• 1/3 Cup Orange Juice
• 2 tbsp Brown Sugar
• 2 Garlic Cloves, crushed and minced finely
• 2 tsp Olive Oil
• 1 tbsp Fresh Flat-leaf Parsley Leaves, chopped

Instructions:

• In a small bowl, combine raisins, orange juice, minced garlic and brown sugar. Set aside.
• In a roasting pan, combine carrots and orange mixture.
• Roast for 25-30 mins, tossing intermittently, until golden and tender.
• Toss in chopped parsley leaves. Season with salt and pepper.

Carrots & Peas with Honey Spice Glaze

Serves 6-8

Ingredients:

• 130ml Orange Juice
• 60ml Red Wine
• 50g Honey
• 2 Cinnamon Sticks
• 4 Star Anise
• 1 1/2 tbsp Coriander Seeds
• 1 Kg Carrots, peeled and cut into bite sized pieces
• 90ml Olive Oil
• 3 Garlic Cloves, crushed
• 450g Shelled Peas, fresh or frozen
• Salt & Pepper, to taste

Instructions:

• Make the glaze for roasting the carrots by placing a small saucepan, over medium heat, with orange juice, wine and honey. Stir until well blended.
• Add cinnamon sticks and star anise.
• Bring to a simmer. Let cook for 20-40mins until reduced to a third. Set aside.
• Preheat the oven to 230C.
• In a small frying pan, dry roast the coriander seeds for 2-3 mins.
• In a large bowl, place the chopped carrots, heated coriander seeds, olive oil, garlic, salt and pepper. Toss to coat.
• On a deep baking pan, toss in the carrot mixture and bake for 15 mins.
• Remove the tray, add the glaze, including the cinnamon sticks and star anise, toss to coat and return to the oven for 7 mins, until the carrots are just cooked through.
• Remove from the oven and set aside to cool.
• In a medium saucepan, with salted water and over medium heat, bring water to a boil and then throw in the peas. Simmer for a few minutes until heated.
• Drain in a colander and run just a bit of cold water through them.
• Add the peas to the carrots mixture and toss to combine.
• Taste and season with salt and pepper as desired.

Green Beans with Black Bean Sauce

Ingredients (Sauce):

• 1/2 cup fermented black beans
• 2 tbsp olive oil
• 2 tbsp Shaoxing rice wine
• 2 medium garlic cloves, finely chopped (1 Tbsp)
• 2 tsp tamari or soy sauce
• 1 tsp crushed red chile flakes or 1 long red chile, finely chopped
• 1 tsp sugar

Ingredients:

• 2 tbsp vegetable oil
• 9 oz green beans, trimmed
• 1 tbsp toasted white sesame seeds
• Fine sea salt and freshly ground black pepper
• Steamed white or brown rice, to serve (optional)

Instructions:

• Make the sauce: Place the fermented black beans in a colander and rinse under cold running water. Drain well. Transfer the beans to a small bowl and mash with the back of a fork or spoon to form a coarse paste. Add the olive oil, Shaoxing rice wine, garlic, tamari, chile flakes, and sugar, mix well, and set aside.
• Place a wok or large skillet over high heat. When hot, add the oil, swirl the wok to coat the surface, then add the green beans. Using tongs to toss occasionally, cook until the beans are bright green, about 2 minutes. Add 2 tablespoons of the black bean sauce, along with about 3 tablespoons of water, and continue cooking while tossing frequently until the beans are just starting to color and are tender-crisp, 2–3 minutes more. Season to taste with sea salt and black pepper, adding more black bean sauce as needed to coat the beans.
• Sprinkle with sesame seeds and serve immediately with steamed white or brown rice, if desired. Transfer any remaining sauce to an airtight container and store in the fridge for up to 1 week.

Source : https://www.saveur.com/recipes/green-beans-with-black-bean-sauce/

Green Beans with Crunchy Peanut-Lemon Sauce

Serves 4-5

Ingredients:

• 1 - 1.5 Cups Peanuts (Unsalted or Lightly Salted)
• 2 tbsp Canola or Peanut Oil
• 2 tbsp Minced Fresh Ginger
• 1/2 tsp Grated Lemon Zest
• 1 tbsp Minced Garlic
• 1/4 tsp Salt
• 1 Pound of Fresh Green Beans, trimmed and cut into 1.5 inch lengths
• 1 tbsp Fresh Lemon Juice
• 1/2 tsp Red Pepper Flakes

Instructions:

• Place the peanuts in a blender and grind briefly untiul they form a coarse meal. Set aside.
• Place a large, deep pan over medium heat. After it heats up, add a tbsp of oil and coat the pan.
• Add the ginger and saute for a couple mins.
• Then, lower the heat to medium-low and add the crushed peanuts, lemon zest and garlic. Cook for about 10 mins, stirring often, until the peanuts are lightly toasted. Transfer to a bowl and add salt to taste. Set aside
• Wipe out the pan with a paper towel, then return it to the stove over medium heat. Wait about a minute, then add another tbsp of oil ans coat the pan again. Turn up the heat to medium-high and stir-fry the green beans for about 5 mins. Halfway through add 1/4 tsp salt and the red pepper flakes.
• Once the beans are tender-crisp, add the mixture and the lemon juice, mixing well. Taste and season if/as needed.

Sichuan-style Stirfried Spinach

Serve 4-6.

Ingredients:

• 1.5 tbsp Peanut Oil
• 1 Hot Chilli, minced
• 4 Garlic Cloves, crushed and minced
• 500g Baby Spinach Leaves
• 1 tbsp Chicken Stock
• Fresh Ground Pepper
• 1 tbsp Sesame Oil

Instructions:

• Place a wok over medium heat with peanut oil.
• Once hot fry the minced chilli to flavour the oil.
• Add garlic and stir fry until it is starting to turn golden.
• Add the spinach, stock and pepper.
• Stir fry until spinach has just started to wilt.
• Remove from heat and add the sesame oil. Toss to coat.
• Serve warm.

Broccoli Ka-Pow (with Sesame, Walnut and Ginger)

Serves 6.
Prep Time : 1hr to Marinade + 15 mins to prep

Ingredients:

• 1/3 Cup Roasted Walnut Oil (or Olive Oil)
• 1 tbsp Dark Sesame Oil
• 1 tbsp Soy Sauce
• 1 tsp Salt
• 1 tbsp Finely Minced Fresh Garlic
• 1 tbsp Finely Minced Fresh Ginger
• Freshly Ground Black Pepper, to taste
• Pinch of Cayenne
• 2 Pounds Broccoli, cut into 1.5 inch pieces
• 1/3 Cup Unseasoned Rice Vinegar
• 1 1/2 Cup Walnut Pieces, lightly toasted

Instructions:

• Combine the oils, soy sauce, salt, garlic, ginger, black pepper and cayenne in a large bowl. Set aside.
• Steam the broccoli pieces until just tender and bright green. Refresh under cold running water, then drain thoroughly.
• Add to the marinade and toss until well coated.
• Cover and leave to marinate for at least 2 hours at room temperature, or if the fridge if longer.
• Within 15 mins of serving, stir in the vinegar.
• Just before serving, sprinkle in the warm toasted walnuts. Serve salad cold or at room temperature.

Mashed Potatoes & Caramelised Root Vegetables

Ingredients:

• 4 Tbsp Unsalted Butter
• 8 Ounces either Carrots or Turnips
• 1.5 Pounds Yukon Gold Potatoes, peeled, quartered and cut into 1/4 inch thick slices.
  Rinse well in 3 or 4 changes of cold water and drained well.
• 1/2 Cup Chicken Broth
• Pinch of Table Salt
• 3/4 Cup Half-and-half, warmed
• 3 tbsp Minced Fresh Chives
• Pinch of Table Salt
• Pinch of Ground Black Pepper

Instructions:

• Over medium heat, melt butter in large saucepan.
• Once the butter has been melted and after a minute further, add Carrots or Turnips and cook until vegetables are dark brown and butter is brown, 10-12 mins.
• Add potatoes, broth and 3/4 tsp salt and stir to combine.
• Cover and simmer gently (do not boil), stirring occasionally, until potatoes fall apart easily when poked with a fork and all the liquid has been absorbed. 20-30 mins.
• Remove cover and allow to cool for a couple of minutes.
• Gently mash potatoes and root vegetables in saucepan with potato masher. Fold in warm half-and-half milk and chives. Season with salt and pepper to taste.
• Serve immediately.

Crisp Roast Potatoes

Serves 6

Ingredients:

• 500g Yukon Gold or similar potatoes, cut into 1/2 inch thick slices
• 4 tbsp Olive Oil + 1 tbsp
• 1 tsp Sea Salt + extra as needed for seasoning
• 4 Sprigs of Rosemary, chopped finely
• 1-2 tbsp of Butter to toss in near/at the end
• Ground pepper for seasoning as needed

Instructions:

• Place a deep baking sheet in the oven at 215C.
• Parboil potato slices for 5 mins, until edges are soft but inside is still firm when poked with a fork.
• Drain potatoes, transfer to a large bowl. Add 1/2 the sea salt and 1/2 the olive oil, then toss for 2 mins to coat until edges become starchy.
• Add the remaining sea salt and olive oil and keep tossing for another couple mins until the potatoes become very starchy around the edges.
• Take the hot baking sheet out of the oven and add another tablespoon of oil to cover the base and, in a single line, the starchy potatoes.
• Bake for 30-40 mins while tossing at 15 min intervals, until potatoes are golden and crispy.
• Season with salt and pepper as needed.

Roast Potatoes with Polenta, Balsamic & Thyme

Ingredients:

• 2kg potatoes, peeled and cut into 1 inch cubes (small pieces are the crunchiest)
• 1 tsp salt
• 7 tbsp light olive oil
• 3 tbsp polenta
• Sea salt flakes
• 2 tbsp balsamic vinegar
• 8 unpeeled garlic cloves, lightly bashed with a rolling pin
• 8-10 fresh thyme sprigs, leaves stripped, plus extra to serve

Instructions:

• Heat the oven to 200C. Put the potatoes in a large saucepan, cover with cold water and add the salt. Bring to the boil, then simmer for 6-8 minutes until you can pierce the outer layer with a dinner knife. Meanwhile pour 5 tbsp of the oil into a very large, shallow roasting tray and heat in the oven.
• Drain the potatoes and leave to steam dry in the colander for a few minutes. Shake gently to roughen the edges, then tip back into the pan and mix with the polenta and a generous pinch of sea salt flakes.
• Remove the tray of oil from the oven and, using tongs, carefully transfer the potatoes to the oil, turning them as you go. Return the tray to the oven and roast for 40 minutes, turning occasionally.
• In a small bowl combine the remaining oil with the balsamic vinegar, garlic cloves, thyme leaves, another generous pinch of sea salt flakes and freshly ground black pepper. Cover and set aside.
• After 40 minutes, gently squash the potatoes with the back of a fork. You don’t want them to break up too much – you’re just increasing the surface area so they get extra-crisp. Roast for a further 15-20 minutes.
• Pour the balsamic mix over the potatoes, toss gently to coat, then roast for 15-20 minutes. Serve sprinkled with extra thyme leaves.

Source : https://www.deliciousmagazine.co.uk/recipes/roast-potatoes-with-polenta-balsamic-and-thyme/

Crispy Hasselback-Style Sliced Lemon-Roasted Potatoes

Ingredients:

• 1.3-1.5kg Baking Potatoes, peeled
• 50ml Olive Oil
• 3 Garlic Cloves, very finely chopped
• Zest and juice 1 Lemon
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 2 tsp Fresh Thyme Sprigs, leaves only
• Sea salt

Instructions:

• Preheat the oven to 200C.
• Slice peeled potatoes 0.25cm thick (use a mandolin for this if you can, for consistent thickness).
• Put the slices in a large bowl of cold water as you go to prevent browning.
• Drain the potatoes and pat them dry with a clean kitchen towel or paper napkins.
• In a large casserole dish, line up the potato slices tightly in a standing upright position.
• In a small bowl, combine the olive oil, garlic, lemon zest and juice, dried thyme and dried oregano.
• Drizzle the olive oil mixture across the top of the potato slices. Then sprinkle with sea salt and fresh thyme leaves.
• Bake for 60-70 mins until the top of the potato slices are crisp and golden. Cover loosely with foil if they are starting to burn.
• Test that the centres of the potato slices are soft and cooked through before removing them and turning off the oven.

Source : https://www.deliciousmagazine.co.uk/recipes/crispy-sliced-stacked-lemon-roasted-potatoes/

Spicy Harissa Potatoes with Tahini and Soy

Serves 4.

Ingredients:

• 800g Roasting Potatoes, skin left on, cut into 1.5cm cubes
• 50g Harissa
• 1 Garlic Clove, crushed and peeled
• 3 tbsp Olive Oil
• 3/4 tsp Salt
• Grind black pepper
• 1.5 tbsp Chives, finely chopped
• 1.5 tsp Black and White Sesame Seeds, toasted

Ingredients (Tahini Sauce) :

• 60g Tahini
• 2 tbsp Soy Sauce
• 1.5 tbsp Mirin
• 1.5 tbsp Rice Vinegar
• 2 tbs Water

Instructions:

• Heat the oven to its highest setting OR prep an airfryer.
• In a large bowl, mix the potatoes, harisa, garlic, oil, salt and black pepper until well-coated.
• If using the oven, transfer to a large oven tray lined with baking paper. Spread the coated potatoes across the tray as much as possible. Cover tightly with foil. Roast for 15 mins then remove the foil, turn down the heat to 220C and roast for 20 mins more, stirring a few times until the potatoes are cooked and browned.
• If using the airfryer, toss them in the airfryer to cook at 200C for 30-40 mins, stirring them every 5 mins.
• Meanwhile in a medium-sized bowl, whisk all the sauce ingredients together until smooth.
• Transfer the potatoes to a large bowl and toss through a third of the sauce.
• Transfer the potatoes to a shallow serving bowl drizzle over another third of the sauce and garnish with the chives and sesame seeds.
• Serve with the last third of the sauce on the side.

Source: https://www.theguardian.com/food/2019/dec/21/yotam-ottolenghi-recipes-green-chilli-con-carne-spicy-potatoes-leftover-christmas-loaf

Hassleback Potatoes

Serves 6.

Ingredients:

• 4-6 Potatoes for 3-4 people (depending on the size of the potatoes)
• 2 tbsp Oil
• Salt, to taste

Instructions:

• Preheat oven to 180C.
• Place a chopstick on either side of a potato to keep from cutting all the way through.
• Then make cuts in each potato horizontally up to the point where it hits the chopsticks. You'll want to make a large number of horizontal cuts, separate from one another, across the length of the potato.
• Coat in oil, season to taste with salt, and cook for 2-3hrs at 180C until super crispy.

Source: Dee

Roast Potatoes and Jerusalem Artichoke with Lemon & Sage

Serves 6.

Ingredients:

• 500g Small Potatoes
• 250g Jerusalem Artichokes
• 4 Garlic Cloves, crushed and chopped
• 50ml Olive Oil
• 2 tbsp Roughly Chopped Sage
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 Lemon
• 250g Cherry Tomatoes
• 2 tbsp Parsley leaves, roughly chopped

Instructions:

• Preheat the oven to 200C (180C with fan).
• Parboil the potatoes whole with salted water for 20 mins until semi-cooked.
• Drain and cool slightly. Cut each potato in half lengthways.
• Shake them up a bit to get their flesh roughed up a little for better roasting.
• Put them in a large roasting tray.
• Peel the jerusalem artichokes. Then with a mandolin or knife, cut them into 2-3 mm thin slices.
• Add the jerusalem artichoke slices to the potatoes.
• Add the garlic, olive oil, sage, salt and pepper to the potato mixture.
• Put the pan in the oven and bake for 30 mins.
• Meanwhile, cut the lemon into thin slices (removing the pips).
• Stir in the lemon slices into the pan. Bake for a further 20 mins.
• Then stir in the cherry tomatoes. Bake for another 15 mins.
• Remove from the oven and stir in half of the chopped parsley.
• Serve topped with more chopped parsley.

Miso & Brown Butter Sweet Potato Mash

Ingredients:

• 800g Sweet Potato (Orange Sweet Potato or Kumara), peeled and chopped into thick slices
• 40-50g Butter (to taste)
• 3 Rosemary Stems with their leaves
• 2 tbsp Shiro Miso Paste (white miso paste)
• Pinch of Salt

Instructions:

• In a large soup pot, bring water to a boil over high heat. Add a pinch of salt.
• Add the chopped sweet potatoes and let boil for 10-15 mins until tender enough to mash.
• Drain and let cool a little.
• Meanwhile, in the drained soup pot, over medium-high heat, add butter and rosemary.
• Cook until butter starts to brown but not burn.
• Remove the rosemary stems and add the drained sweet potatoes to the browned butter.
• Mash with a potato masher until you have a smooth texture.
• Mix in the shiro miso paste until fully combined. Taste and add more miso paste if needed.
• Serve warm.

Ginger Sweet Potato Mash

Ingredients:

• 450g Sweet Potato, peeled and cut into chunks
• 2 Garlic Cloves, peeled
• 125ml (1/2 Cup) Coconut Milk
• 1 tbsp Extra Virgin Olive Oil
• Pinch of Salt
• Freshly Ground Pepper
• 1 tsp Ground Ginger
• Chopped Coriander Leaves, to serve

Instructions:

• Place the sweet potato and garlic in a saucepan, cover with water and bring to a boil.
• Reduce the heat to low, cover with a lid, and simmer for 20 mins until tender.
• Drain the sweet potato and garlic, return to the pan and mash with a potato masher.
• Add the coconut milk and olive oil to the mashed potato. Mix until well combined.
• Stir through the salt, pepper and ginger, sprinkle over some chopped coriander leaves.
• Serve immediately.

Sweet Potatoes with Ginger Butter

Super tasty!
Serves 4.

Ingredients:

• 2-4 Sweet Potatoes, scrubbed clean
• 1/4 cup Sesame Seeds
• Soy Sauce, to taste

Ingredients (Ginger Butter) :

• 3 tsp Butter, softened
• 1 Garlic Clove, crushed and minced
• 2 tsp Fresh Ginger, grated

Instructions:

• Heat the oven to 180C.
• Lightly prick the skins of the sweet potatoes with a fork.
• Wrap each sweet potatoes tightly in foil.
• Bake for 1 hour until tender.
• Meanwhile make the ginger butter by combining, in a small bowl, the softened butter, garlic and ginger. Set aside.
• Toast the sesame seeds in a frying pan over medium heat (without oil). Transfer the seeds to a mortar and pestle. Slightly grind the sesame seeds to release their flavours. Set aside.
• Remove the sweet potatoes from the oven, let cool and cut them into wedges.
• Serve topped with some soy sauce, ginger butter and sesame seeds.

Source: Unknown Cookbook (From North America)

Sweet Potato Casserole with Maple Syrup, Pecans & Coconut

Serves 6.

Ingredients:

• 1/2 Cup Evaporated Milk
• 1/3 Cup Maple Syrup
• 1 tbsp Butter, melted and cooled
• 1/4 tsp Allspice
• 3 large Sweet Potatoes, peeled and diced
• 1/4 Cup Pecans or Walnuts, roughly chopped
• 1/4 Cup Dried Coconut, sweetened and shredded

Instructions:

• In a small bowl, whisk together the milk, maple syrup, melted butter and allspice. Set aside.
• In a large 2" deep rectangle baking pan, place the diced sweet potatoes on the bottom. Sprinkle with pecans and coconut.
• Pour the milk mixture evenly over the potatoes.
• Bake uncovered at 200C for 25 mins.
• Remove pan from the oven and give it a stir. Continue baking for an additional 20 mins, until potatoes are tender.
• Remove from the oven. Stir again. Let cool and serve warm.

Swiss "Maluns" Potato Hash

Serves 8-10.
Start this dish the night before.

Ingredients:

• 800g Potatoes
• 200g Flour, sifted
• 1 tbsp Salt
• 100g Butter + 20g Butter at the end

Instructions:

• The night before, boil the potatoes until tender. Drain and leave to dry in the fridge overnight.
• Remove the skins from the potatoes and then grate the insides.
• In a large bowl, combine the grated potatoes, sifted flour and salt. Toss to coat evenly.
• Heat a large wok (preferably due to larget surface area or soup pot), over medium heat, add the butter and toss in the potato mixture.
• Toss to cover the potato mixture with the melted butter.
• Then continue to alternate, letting the potatoes caramelize for 5 mins then tossing them around, then letting then sit to caramelize and then tossing again, and so on.
• Continue to do so until you've got a potato hash that is fully browned. Taste as you go. Add salt as needed.

French Fondant Potatoes

Serves 2-3. Makes 6 Small Fondant Potatoes
(Melt in your mouth!)

Ingredients:

• 3 Large Russet Potatoes
• 2 tbsp Vegetable Oil
• 3 tbsp Butter
• 1/2 Cup Chicken Broth
• 4 Sprigs Thyme, plus more for garnish
• Salt & Pepper to taste

Instructions:

• Preheat oven to 220C.
• Cut off just the ends of potatoes so that potatoes can stand straight on either end without tipping over.
• Peel potatoes with a knife to make the sides straight. The potatoes usually end up being shaped as a hexagon or octagon cylinder.
• Cut each of the 3 cylinders in half to make 6 cylinders about two inches high each.
• Fill a large bowl with cold water. Place the potato cylinders in the water for about 5 mins to remove the starch from the outside area. Remove and pat dry.
• Meanwhile, over high heat, in a large heavy-based frying pan, heat up vegetable oil until very hot but not yet smoking.
• Place potato cylinders with their best looking ends into the hot oil. Reduce heat to medium-high. Fry until well browned, 5-6 mins. Season with salt and pepper to taste.
• Flip the cylinders over. Cook the other ends for 5-6 mins as well.
• A few minutes in, as they are cooking, carefully use a bunch of paper towels to remove some of the oil from the pan. Then add in the butter and thyme to replace it.
• Cook until butter foams and turns slightly dark. Add more salt & pepper. Then add chicken stock.
• Transfer the potatoes to an oven proof pan (Keep the potatoes on the same end). Then transfer the thyme, butter & chicken stock sauce over the potatoes in the new plate.
• Cover over proof pan and cook for 30 mins, until potatoes have soaked up all the butter & stock sauce and are tender (check with a fork). If they are still not yet tender, add a little more stock and cook for another dozen minutes.
• Take the dish out of the oven, uncover and spoon some of the butter sauce over the potatoes for extra flavour. Garnish with thyme sprigs and serve after cooling down for a few minutes.

Sauteed Garlic Broad Beans & Bacon with Coriander

Ingredients:

• 500g Frozen Broad Beans
• 3 Bacon Rashers, coarsely chopped
• 2 Garlic Cloves, crushed
• 1/3 Cup Coriander

Instructions:

• Place the broad beans in a heatproof bowl. Cover with boiling water and set aside for 5 mins or until thawed. Drain. Peel and discard skins.
• Heat a large frying pan over high heat. Add bacon and garlic. Cook, stirring occasionally, until the bacon is crisp, for about 5 mins.
• Add the broad beans and cook, stirring, for 3-4 mins or until the beans are heated through. Stir in the coriander. Spoon the bean mixture into a serving bowl.
• Serve immediately as it's best served warm.

Chinese Garlic Snow Peas

Ingredients:

• 2 tbsp Vegetable oil
• 150g Snow Peas, trimmed and chopped in bite sizes
• 6 cloves of garlic, thinly sliced
• 1/2 cup chicken stock
• 1 tsp soy sauce
• 1/2 tsp white sugar
• 1/2 tsp sesame oil
• Optional : Steamed rice, to serve

Instructions:

• Heat vegetable oil in a large frying pan on high heat.
• Stir in snow peas, chopped, until wilted.
• Add garlic and cook for 1 min.
• Stir in stock, soy sauce, sugar and sesame oil. Coat vegetables well and serve with rice.

Stirfry Chinese Broccoli

Ingredients:

• Dash of Cooking Oil
• 1/2 tsp Shrimp Paste (optional)
• 200g Chinese Broccoli, cut into 10 cm bite sized pieces. Split Stems from leaves if possible. (or Water Spinach / Kang Kung)
• 2 tbsp Oyster Sauce
• 2 tbsp Garlic Cloves, finely chopped

Instructions:

• Heat oil in a large frying pan or wok on high heat.
• When it's very hot, add the shrimp paste, broccoli stems, oyster sauce and garlic.
• Stirfry for 4 mins or until mostly cooked, then add broccoli leaves and fry until just wilted and bright green. Don't overcook.

Broccoli Rice with Edemame

Ingredients:

• 1 Head of Broccoli, stem and florets chopped coarsely
• 2 tsp Sesame Oil
• 2 tsp Ginger, grated finely
• 1/2 tsp Salt
• 400g Frozen Edemame peas

Instructions:

• In a deep saucepan of boiling salted water, boil the edamame for 1 min.
• Process the broccoli in a food processor until finely chopped.
• In a large frying pan, over medium heat, heat the sesame oil, broccoli, salt and ginger for 2-3 mins until heated through.
• Stir in the edemame peas and remove the pan from heat.

Source: Coles Magazine

Honey-roasted Carrots with Tahini Yoghurt

Ingredients:

• 60g Honey
• 2 tbsp Olive Oil
• 1 tbsp Coriander Seeds, toasted and lightly crushed
• 1.5 tsp cumin seeds, toasted and lightly crushed
• 3 Thyme Sprigs
• 1.3 kg Carrots, peeled and cut into 2cm x 6cm sticks
• Salt and black pepper
• 1.5 tbsp Coriander Leaves, roughly chopped, to serve

Ingredients (Tahini Yoghurt Sauce):

• 40g Tahini
• 130g Plain Greek Yoghurt
• 2 tbsp Lemon Juice
• 1 Garlic Clove, crushed

Instructions:

• Preheat the oven to 220C.
• Start with the tahini sauce. In a food processor, blend the tahini, garlic and lemon juice. Combine the mixture with the yoghurt. Set aside.
• In a large bowl, combine the honey, oil, coriander and cumin seeds, thyme, salt and pepper.
• Add the carrot sticks and mix well until coated.
• On a baking paper or foil-lined baking tray, spread out the glazed carrot sticks.
• Roast for 40 mins, stirring every 15-20 mins, until cooked through, glazed and starting to darken.
• Serve warm with a spoonful of tahini sauce and topped with coriander leaves.

BBQ Broccoli with Lemon Butter

Serves 4

Ingredients:

• 1 Broccoli Heat, sliced lengthways in quarters
• Salt and pepper to taste
• 3 tbsp Olive Oil
• 115g Unsalted Butter, softened
• Juice of 1/2 Lemon

Instructions:

• Preheat the grill on your BBQ with medium heat.
• In a medium sized saucepan, fill it 2/3rds with water, add a pinch of salt and bring it to a boil.
• Blanch the broccoli quarters for 1 minute, then drain well.
• In a medium sized bowl, place blanched broccoli quarters, salt, pepper and oil. Toss to coat evenly.
• Place the broccoli on the grill directly over the medium heat.
• Cook for 2-3 mins each side, until tender.
• Return to the same bowl and add butter, lemon juice and a little more salt & pepper to taste. Toss again to coat.
• Serve warm.

Char-grilled broccoli with sweet tahini

Ingredients:

• 550g broccolini, in small bite-sized pieces
• 1 tbsp olive oil
• Salt and black pepper
• 40g tahini
• 1 1/2 tsp honey
• 2 tsp lemon juice
• 1 small garlic clove, peeled and crushed
• 1 tsp each white and black sesame seeds, toasted (or just 2 tsp white)

Instructions:

• Blanch for three minutes in boiling, salted water until al dente, refresh, drain and leave to dry.
• Toss the broccoli in the oil, a teaspoon of salt and a large pinch of pepper, then cook on a very hot ridged griddle pan for two minutes on each side, until slightly charred and smoky. Set aside to cool.
• Whisk the tahini, honey, lemon juice, garlic and a pinch of salt, and slowly start to add water half a tablespoon at a time. At first, the sauce will look as if it has split, but it will soon come back together. Add just enough water to make the sauce the consistency of honey – around three tablespoons in total. Arrange the broccoli on a platter, drizzle with sauce and scatter with sesame seeds. Serve at room temperature.

Source : https://ottolenghi.co.uk/recipes/char-grilled-sprouting-broccoli-with-sweet-tahini No alterations.

Sauteed Kale with Caramelised Miso Butter

Serves 8

Ingredients:

• 2 Large Bunches of Kale, ribs and stems removed (about 8 cups)
• 3 tbsp Vegetable Oil
• 4 Garlic Cloves, crushed and roughly chopped
• 1 Lemon, quartered
• Pepper, to taste

Ingredients (Caramelised Miso Butter):

• 2 tbsp White Miso Sauce
• 2 tbsp Mirin
• 1.5 tbsp Rice Vinegar
• 1/4 Cup Unsalted Butter, cut into small 2cm cubes

Instructions:

• Prepare the miso sauce by adding the miso to a small saucepan over medium-heat.
• Stir continuously, for about 3 mins until it starts to caramelise and brown.
• Then add mirin and vinegar, stirring until the mixture is completely smooth.
• Reduce heat to low and gradually add the butter, while stirring, until well-combined. Remove from heat and set aside.
• In a large soup pot, over medium heat, add oil. When hot, cook garlic until golden brown. Transfer the garlic to a small bowl and season with salt.
• Then add kale to the still hot soup pot. Cook, stirring occasionally, for about 5 mins more until all greens are wilted but still bright green.
• Add half the reserved miso sauce to the kale and toss to coat.
• Serve warm topped with some more miso butter, garlic granules and a squeeze of lemon.

Coconut & Gingered Carrots Casserole

Delicious and zingy

Serve 5-6

Ingredients:

• 2 tbsp Extra-virgin Olive Oil or Spray Olive Oil
• 1.5 Cups Minced Onion
• 1 heaping tbsp Minced Fresh Ginger
• 2 tsp Minced or Crushed Garlic
• 1/2 tsp Salt
• 2 pounds Carrots, peeled and cut on the diagonal into 1/4 inch thick slices
• 2 tbsp Fresh Lemon or Lime Juice
• 1/2 Cup Minced Crystallised Ginger (optional)
• 1/2 Cup Shredded Unsweetened Coconut

Instructions:

• Preheat oven to 375F.
• Coat the inside of a 1.5 quart gratin casserole dish with 1 tbsp of the oil and set aside.
• Place a large, deep skillet over medium heat.
• After about a minute, add the remaining olive oil and swirl to coat the skillet.
• Add the onion and ginger in the skillet and saute for 5 mins.
• Stir in the garlic and half the salt and saute for another 5 mins.
• Add the carrots and the remaining salt, and stir until the carrots are well coated with the onion mixture.
• Turn down the heat, cover the pan, and cook undisturbed for 5 mins.
• Add the lemon juice and crystallized ginger. Cover again and cook for 5 mins longer.
• Transfer the mixture to the casserole dish, cover tightly with foil, and bake for 15-20 mins, or until the carrots are fork-tender.
• Uncover, sprinkle with the coconut (making sure it gets into all the crevices), and return to the oven until the coconut is golden 10 minutes or longer. Serve hot or warm.

Minted Pea Mash

(Mint adds a great kick to this otherwise stock-standard dish)

Serves 4
Prep: 20 mins
Cooking : 10 mins

Ingredients:

• 500g Frozen Peas
• 1 tbsp Olive Oil
• 1 Garlic Clove, crushed
• 3/4 Chicken Stock
• 1/4 Cup Chopped Mint

Instructions:

• Heat the oil in a small sauce pan on medium.
• Add garlic and cook for 30 seconds until aromatic.
• Add peas and stock. Simmer for about 5mins until tender.
• Let cool for 5mins, then process pea mixture and mint in a food processor until smooth.
• Return puree to the saucepan and stir on low heat until warmed up again. Add salt and/or pepper to taste.

Wild Mushroom & Truffle Orzotto

Serves 4

Ingredients:

• 3 tbsp Vegetable Oil
• 1 tbsp Olive Oil
• 20g Unsalted Butter
• 500g Mixed Mushrooms, sliced
• 1/2 Cup (125ml) Dry White Wine
• 2 Cups Chicken Stock (Can make it vegetarian by using vegetable stock instead)
• 400g Orzo or Risoni Pasta
• 2 tbsp Truffle Butter or Truffle Oil
• 2 tbsp Chopped flat-leaf parsley
• Grated Parmesan, to serve

Instructions:

• In a deep soup pot, place the vegetable oil and heat at medium-high to almost smoking.
• Fry the orzo pasta and stir occasionally in order to brown the pasta. The pasta is ready when you have multiple shades of brown (including dark brown).
• Add 1 cup of chicken stock and 1 cup of water to the pasta (carefully it will steam) and cook until the pasta is al dente and it has absorbed all the water, adding more water if necessary. Do not add too much water as the pasta should absorb all the water without needing to drain it. Once cooked, turn off the heat and set aside.
• Meanwhile, in a separate large frying pan over medium-high heat, heat the oil and unsalted butter.
• Add mushrooms and cook, stirring occasionally for 3 mins or until the mushrooms are wilted and start to brown.
• Reduce the heat to medium, add the wine and simmer for 2-3 mins until all the wine is absorbed.
• Add the stock and cook, stirring occasionally, for 15 mins or until only about 1/2 cup of liquid remains. 5 mins in, mix in the parsley.
• Mix the truffle butter or oil, into the mushroom mixture. Season with sea salt and pepper to taste.
• Add pasta and stir well to combine.
• To serve, divide among bowls and top with parmesan.

Saffron Pearl Barley Orzotto

Serves 4.

Ingredients:

• 750ml Chicken or Vegetable Stock
• 1/4 tsp Saffron Threads
• 2 tbsp oil
• 1 tbsp Garlic, crushed and finely chopped
• 1 Shallot, finely chopped
• 250g Pearl Barley
• 2 tbsp Dry Vermouth or White Wine
• 2 tbsp Parmesan, grated
• 3 tbsp Mascarpone (optional but very nice)
• Salt and Pepper, to taste

Instructions:

• In a small saucepan, over medium heat, bring the stock to boil. Then add the saffron and set aside, off the heat.
• In a large heavy based pan which has a lid, over medium heat, warm the oil, shallots and garlic. Cook just for a few mins until soft but not coloured.
• Add the barley, stirring it in the hot pan for a minute.
• Stir in the vermouth.
• Then pour in the hot saffron stock.
• Reduce the heat to low and let the orzotto simmer for 20-30 mins until the liquid has been absorbed and the barley is tender. Add extra boiling water, if needed.
• When ready to serve, heat it up and stir in parmesan and mascarpone. Season to taste.
• Serve warm with a crack of black pepper overtop.

Parmesan & Rosemary Polenta

Ingredients:

• 150g Polenta
• 600ml Stock (Vegetable or Chicken)
• 2 tsp Rosemary, finely chopped
• 50 Parmesan Cheese, grated
• Sea Salt, to serve

Instructions:

• In a saucepan, bring the stock to a boil.
• Gradually, add the polenta to the stock while stirring constantly, until all the stock has been absorbed.
• Stir constantly over low heat for 2 mins, until the mixture is soft and thick.
• Remove from the heat, then stir in the rosemary and cheese. Blend well.
• Serve warm with a little sea salt sprinkled on top.

Spaetzli Homemade German Egg Noodles (Guaranteed to fill you up!)

Ingredients:

• 2 1/3 cups of plain flour, sifted
• 1 + 1 teaspoon of salt
• 1 cup of cool water
• 3 eggs
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions:

• Fill a cooking pot half full with water; set to boil and add a teaspoon of salt (meanwhile...)
• In a large mixing bowl, combine flour, 1 tsp salt, water and 2 eggs to make smooth batter.
• Once mixture is smooth and water is boiling, using two teaspoons, spoon a small teaspoon of mixture and drop it into the salted boiling water (leave water boiling at mid-high)
• Repeat until all mixture is in the boiling pot. Occasionally move the noodles around in the boiling water with a spatula to make sure they don't stick to the bottom for more than a minute.
• Set temperature to medium-low and let boil for 20 minutes
• Turn heat off and drain water out of the pot with a colander
• In a frying pan, place on high, heat butter until bubbling and then fry noodles in batches until lightly cooked. Once all cooked, return them all to the pan over medium heat and quickly mix in the last egg to coat the fried noodles. Keep cooking until the last egg is cooked in.
• Add salt and pepper to taste, and serve

Eastern European Braised Red Cabbage (with apple, bacon & balsamic vinegar)

Warm and a great compliment to any roast or chop!
Serves 6-8

Ingredients:

• Olive Oil
• 2 Rashers Smoked Bacon, finely sliced
• 1 tbsp fennel seeds, mashed
• 1 Onion, peeled and sliced
• 2 Baking apples, peeled and chopped into 2.5cm pieces
• 1 red cabbage, outer leaves and core removed, chopped into irregular pieces
• Sea Salt
• Freshly Ground Black Pepper
• 150ml Balsamic vinegar
• 1 tbsp Butter
• 1/4 cup Fresh Flat-leaf Parsley Leaves, chopped

Instructions:

• Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds.
• Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.
• Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and the stir everything together well.
• Continue to cook on a low heat, lid on, for an hour, checking and stirring intermittently.
• Once done, scoop sticky sweet red cabbage onto a place with a little butter and parsley on top while it is still hot.

Spiced Cabbage Stirfry with Coconut & Lemon

Serves 6

Ingredients:

• 1/4 Cup Unsweetened Grated Coconut (fresh or dried)
• 2 tbsp Canola or Vegetable Oil
• 1 tsp Yellow or Black Mustard Seeds
• 2 tsp Chana Dal (yellow split pea)
• 1-2 Red Chillies, minced
• 1 small head of Cabbage, cored and finely chopped (about 8 cups)
• 1 tsp Salt
• 1/4 tsp Ground Turmeric
• 2 tbsp Coriander Leaves, roughly chopped
• 1 tbsp Fresh Lemon Juice

Instructions:

• If the grated coconut is dried, add a little bit of hot water and let it sit to moisten it up a little.
• In a large and deep frying pan, over medium heat, add oil.
• Once oil is hot, add a mustard seed to test it. If the seed starts sizzling immediately, proceed to add the rest of the mustard seeds. Cover and cook for about 10 seconds until the seeds have all popped.
• Then, immediately stir in chana dal.
• Reduce heat to medium-low and cook, stirring constantly for about 2 mins until the dals are golden brown and have a nutty aroma.
• Add minced chillies and toss to coat.
• Stir in cabbage, salt and turmeric.
• Continue cooking, while stirring, for about 3-5 mins, until cabbage wilts but still has a crunch.
• Stir in coconut and cook for 1-2 more minutes until heated through.
• Remove from heat and stir in the chopped coriander leaves and lemon juice.
• Season to taste and serve warm.

Korean Soy Glazed Lotus Root

Serves 6
Time : 5 mins Prep + 50 mins Cook

Ingredients:

• 600g Frozen Sliced Lotus Root
• 100ml Light Soy Sauce (not the same as low salt soy sauce)
• 1 tbsp Caster Sugar
• 2.5 tbsp Rice Malt Syrup
• 2 cups Chicken Stock or Mushroom Stock
• 1 tbsp Sesame Oil
• Black Sesame Seeds, to serve (optional)

Instructions:

• In a wide and deep saucepan over medium-low heat, combine soy sauce, sugar, malt syrup and stock and bring it to a simmer. Add lotus root once all the sugar has dissolved.
• Cook for 50 mins, until the liquid is nearly gone and the lotus root is tender.
• Careful, the lotus root breaks easily once it is tender.
• Remove from heat and drizzle with sesame oil.
• Serve warm, topped with black sesame seeds.

Beetroot with Basil & Blackberry Butter Sauce

Serves 6-8

Ingredients:

• 2 Punnet of Blackberries (500g)
• 10-15 Basil Leaves
• 8 tbsp Butter
• 4 tbsp Soy Sauce
• 10 Small Beets (The size of ping pong balls)
• Salt, to serve

Instructions:

• In a large soup pot, boil the small beets in salted water for 20 mins.
• Remove them from the water and place them in a large bowl of cold water in the sink. Pour more cold water overtop until the water temperature is only warm.
• Peel off the skins while in the water (so it washes off more easily), quarter them and set the beets aside to drain.
• Meanwhile, in a small saucepan, mash the blackberries and warm them over low heat for 15 mins.
• Add, to the mashed blackberries, the basil, butter and soy sauce. Simmer sauce on the lowest temperature for 5 minutest.
• Add the beetroot to the sauce and toss to coat.
• Sprinkle with salt flakes and serve warm.

Cumin-Spiced Roasted Beetroot

Ingredients:

• 2 Large Beetroots, trimmed, peeled and diced in 2cm cubes
• 2 Garlic Cloves, crushed and minced
• 2 tbsp Ground Cumin
• 1 tsp Paprika
• 2 tsp Sea Salt
• 2 tsp Ground Coriander
• 1/2 tsp Dried Chilli Flakes
• 1 tbsp Olive Oil

Instructions:

• Preheat oven to 220C.
• In a large bowl, combine all the ingredients and toss to coat evenly.
• Line a deep baking dish with non stick baking paper. Scatter the spiced beetroot across the dish to form one layer.
• Bake for 30-40 mins until just tender, turning the beetroot to roast all sides at the halfway mark.
• serve warm. Stores in the fridge for up to 5 days.

Beetroot Curry

Serves 4

Ingredients:

• 2 tbsp Vegetable Oil
• 1 tsp Sesame Oil
• 2 tbsp Fresh Curry Leaves
• 1 Long Green Chilli, chopped
• 1 tsp Fresh Ginger, grated
• 3 Red Shallots, diced finely
• 1 tsp Ground Cumin
• 4 Medium Beetroot, peeled and julienne
• 2 tbsp Rice Vinegar
• 2 tsp Sea Salt
• 2 tsp Caster Sugar
• 200ml Coconut Milk

Instructions:

• In a deep frying pan, over medium-high, heat the vegetable and sesame oils.
• Add the curry leaves, chilli, ginger and shallots until softened.
• Stir in the cumin until aromatic.
• Add the beetroot. Toss to coat.
• Combine the vinegar, salt and sugar.
• Cook over high heat for 2 mins until the beetroot has softened.
• Add the coconut milk and then cook over medium heat, covered, for 15 mins more until beetroot becomes tender.
• Taste for seasoning and adjust as necessary.
• Serve hot.

Butter Bean Smash

Serves 4

Ingredients:

• 2 x 400g Cans Butter Beans, rinsed and drained
• 125ml Milk
• 75g salted Butter
• 1 Clove Garlic, minced
• Salt and Pepper to season
• 1/4 Cup Parsley, leaves picked and finely chopped

Instructions:

• In a medium saucepan, over medium-high heat, melt butter.
• Toss in minced garlic and cook until fragrant.
• Add the butter beans and cook for 5 mins.
• Add milk and mash roughly with a fork. Stir in parsley while warm and season to taste.

Curried Green Bananas

Ingredients:

• 1/2 cup Desiccated Coconut (Unsweetened)
• 1/2 cup Milk
• 2 tbsp Curry Powder
• 1/4 tsp Hot Chilli Powder
• 1 tsp Fish Sauce
• 1 tsp Worcestershire Sauce
• 2 Large Green Unripe Bananas, peeled and sliced
• 1 Egg, lightly beaten
• 1/2 cup Coconut Cream or Milk
• Boiled rice, to serve

Instructions:

• In a small bowl, combine the desiccated coconut and the milk. Let it stand for an hour in the fridge.
• In a large saucepan, combine the coconut mixture, the curry powder, hot chilli powder, fish sauce and worcestershire sauce.
• Bring to a gentle simmer, adding a little water and/or coconut cream if the sauce is catching too much on the bottom of the pot and needs thinning.
• Stir in the banana slices. Simmer for 15 mins.
• Taste and adjust seasoning as desired.
• Just before serving, gently stir in the beaten egg to make it creamier.
• Serve atop boiled rice.

Source: https://blogs.sydneylivingmuseums.com.au/cook/recipe/curried-bananas

Whole Savoury Pears Roasted in Garlic

Makes 4 roasted pears.

Ingredients:

• 4 Packham Pears
• 4 Cloves Garlic, crushed and minced
• 1 tsp White Pepper
• 1/4 Cup Olive Oil
• 1 Cup Chicken Stock
• 2 tbsp White Wine Vinegar
• 6 Sprigs Fresh Thyme
• 2 tbsp Maple Syrup

Instructions:

• Preheat oven to 200C
• Peel pears and place in a medium-sized baking dish.
• In a medium bowl, combine garlic, white pepper, olive oil, white wine vinegar to make the sauce. Stir through thyme sprigs.
• Pour the sauce over the peeled pears.
• Roast pears for 35-40 mins, basting occasionally.
• In the last 10 mins, drizzle with maple syrup.

BBQ Grilled Mushrooms with Bacon and Parmesan

Serves 4.

Ingredients:

• 115g Streaky Bacon, finely diced
• 675g Medium or Large White Mushrooms, stems trimmed (for skewers)
• 4 tbsp Olive Oil
• 1 tbsp Garlic, crushed and finely chopped
• 1 tsp Chilli Pepper Flakes
• Salt and Pepper, to taste
• 4 tbsp Parmesan, grated
• 4 tbsp Parsley, roughly chopped
• 30g Unsalted Butter, softened

Special Equipment:

• BBQ Skewers (metal or pre-soaked bamboo sticks)

Instructions:

• In a frying pan, over medium heat, cook the diced bacon until crisp. Drain and set aside.
• Preheat the BBQ to medium.
• In a bowl, combine the mushrooms, olive oil, garlic, chilli flakes, salt and pepper. Toss until evenly coated.
• Thread the mushrooms onto skewers and place them on the grill over the low heat.
• Cook for about 10 mins until they are moist all the way through.
• Remove the skewers from the grill and remove the skewer from the mushrooms.
• In a large serving bowl, combine the grilled mushrooms, bacon, parmesan and butter. Toss immediately to coat, melting the butter and cheese evenly.
• Season with more salt and pepper, where needed. Serve immediately.

Hot Schnitzefied Mushrooms (Airfryer)

Ingredients:

• 4 Smallish Field Mushrooms (about the size of your palm), stems trimmed
• 250ml Buttermilk
• 400g Polenta
• Vegetable oil, for deep frying

Ingredients (Spiced Flour):

• 200g (1 1/4 cups) Plain Flour
• 1 tbsp Dried Oregano
• 1 tbsp Dried Sage
• 1/2 tsp White Pepper
• Pinch of Salt Flakes

Ingredients (Chilli Sauce):

• 100g Butter
• 1 tbsp Apple-Cider Vinegar
• 1 tsp Smoked Paprika
• 1 tsp Habanero Powder

Special Equipment:

• Airfryer

Instructions:

• Make the spiced flour by combining all ingredients in a large bowl.
• Then add the mushrooms to the bowl and toss to coat thoroughly.
• Remove and set aside.
• Pour buttermilk into the bowl. Add polenta to a separate large bowl.
• Dip each mushroom into the buttermilk then into the polenta so they’re completely covered.
• Place on a tray then refrigerate until chilled, about 1 hr.
• In the meantime, make the chilli sauce by melting the butter in a small saucepan over low heat. Stir remaining ingredients in and season to taste with salt. Keep warm until needed.
• When ready to cook, add oil to heavy-based saucepan and heat to 185C. Carefully lower the mushrooms into the hot fat and cook until golden, turning occasionally (3 mins).
• Remove and drain on absorbent paper. Season with salt and enjoy warm, drizzled with the chilli sauce.

Source : Gourmet Traveller Magazine, https://www.pressreader.com/australia/gourmet-traveller-australia/20200525/281586652780574.

Mixed Mushrooms with Cinnamon and Lemon

Serves 6-8

Ingredients:

• 400g Button Mushrooms
• 400g White Mushrooms
• 300g Shiitake Mushrooms
• 400g Oyster Mushrooms
• 200g Enoki Mushrooms
• 160ml Olive Oil
• 30g Thyme, chopped
• 10 Garlic Cloves, crushed
• 100g Flat-leaf Parsley, chopped
• 6 Cinnamon sticks
• 25g Sea Salt
• 1 tbsp Black Pepper
• 60ml Lemon Juice

Instructions:

• Pick away any dirt from the mushrooms (don't wash them in water though).
• Place a large heavy-set pan over medium heat and add olive oil.
• Stir in thyme, garlic, parsley, cinnamon, salt and pepper.
• Lay the button, white and shiitake mushrooms on top. Do not stir.
• Turn up the heat to high and cook for 5 mins.
• Give the pan a good stir and toss in the oyster mushrooms.
• Give it another good stir and toss in the enoki mushrooms, followed by lemon juice.
• Stir it all once again and add salt and pepper to taste.
• Serve warm.

BBQ Corn on the Cob with a Cumin Salt & Lime Glaze

Serves 2

Ingredients:

• 2 Cobs of Corn
• 2 tbsp Cumin powder
• Juice of 1-2 Limes, in squeezable wedges

Instructions:

• Preheat your BBQ grill to medium.
• In a small saucepan, over medium heat, dry cook the cumin and salt for 2-3 mins until fragrant.
• Place cleaned corn cobs on the grill.
• Rotate regularly all sides until they've turned bright yellow and start to char just a little.
• Set corn cobs aside. Squeeze the lime wedges over the grilled corn.
• Then sprinkle liberally wih the cumin flavoured salt.

Elotes "Mexican Street Corn" (Airfryer)

Ingredients:

• 1/4 Cup (60ml) Cream
• 1/4 Cup (60g) Mayonnaise
• Zest of 1 Lime
• 1/2 tsp Garlic Powder
• Pinch of Cayenne Pepper + more as needed for garnish and flavour
• 4 Shucked Ears of Corn
• 2 tbsp Unsalted Butter, melted
• 1/4 Cup Coriander Leaves, finely chopped (optional)

Instructions:

• Whisk together in a small bowl the cream, mayo, zest, garlic powder and cayenne. Set aside.
• Preheat the airfryer to 200C by running it for a couple of mins at that temp..
• Brush the ears of corn with the melted butter.
• Cook the ears of corn in the airfryer and cook for 10-12 mins, rotating 2 or 3 times until browned on all sides.
• Remove from the airfryer and brush the corn with the mayo mixture.
• Sprinkle with coriander leaves and additional cayenne if desired.

Source : Epic Airfryer Cookbook

Vietnamese Radish & Pork Rolls (Delicious!)

Ingredients:

• 2 Cylindrical White Radishes of 7am in length and 5 cm in diameter (Also called Daikon Radish)
• 200g Ground Pork (or thin slices of Chinese Sausages, lapsung)
• 1 tbsp soy sauce
• 1/2 tsp Ground Black Pepper
• 100g Bean Sprouts
• 1 Medium Carrot, Julienned
• 1 Stalk Spring Onion, Cut into Strips

Instructions:

• Use a sharp knife to make papr-thin sheets from the cylindrical radishes. Once peeled, soak the radish sheets in water with a little salt to soften them. Then drain.
• Combine the pork, fish sauce, soy sauce and pepper.
• Line a radish sheet on a cutting board.
• First arrange the srng onion strips, then arrange some pork mixture, bean sprouts and carrots strips together.
• Then roll the sheet to tighten and finish the roll. Repeat this process with the remaining ingredients.
• Arrange the radish rolls in a large steamer. Cook over high heat for 10-15 mins.
• Serve with chilli sauce (Sriracha or other).

Herb Stuffed Tomatoes

Serves 4.

Ingredients:

• 4 Medium Tomatoes (ripe and firm)
• 1 Onion, finely chopped
• 2 Garlic Cloves, finely chopped
• 12 Wrinkly Black Olives, pitted and roughly chopped
• 2 tbsp Olive Oil
• 30g Panko Bread Crumbs
• 2 tbsp Oregano, chopped
• 3 tbsp Parsley, chopped
• 1 tbsp, Mint, chopped
• 1.5 tbsp Capers, rinsed and chopped
• Salt and pepper, to taste

Instructions:

• Preheat the oven to 160C.
• Trim 1cm off the top of each tomato.
• Scoop out the seeds and as much of the flesh as possible without breaking the skin, leaving a clean shell.
• Lightly salt the insides of the tomatoes and place upside down in a colander to drain for 30mins.
• Meanwhile, in a medium pan, cook on low heat 1 tbsp oil, onion, garlic and olives for 5-6 mins until the onion softens completely.
• Remove from heat and stir in bread crumbs, herbs, capers and pepper. Taste and add salt as needed.
• Wipe the insides of the tomatoes with paper towels, then fill them up with as much herb stuffing as possible, pressing down gently to fill, until you have a little dome on top.
• Place the tomatoes in a lined oven proofed baking dish. Drizzle lightly with remaining oil.
• Bake for 35-45 mins, or until the tomatoes soften. Serve warm.

Tomatoes with Basil (Airfryer)

Serves 4 as a side.

Ingredients:

• 600g Cherry or Grape Tomatoes
• 2 tsp Extra Virgin Olive Oil
• 1/4 tsp Kosher Salt
• Handful of Basil Leaves

Instructions:

• Place the tomatoes in a medium-sized bowl and toss them with the olive oil and salt.
• Place one layer of tomatoes in the airfryer basket.
• If you're not able to fit all the tomatoes in one layer in the airfryer, add remaining tomatoes to the basket after the first 10 mins of cooking.
• Cook the tomatoes at 120C for 30 mins, shaking once or twice, until the tomatoes are a bit browned and softened (some tomatoes may have split or burst which is fine).
• Remove tomatoes and place in a serving dish to enjoy warm.

Source : Epic Airfryer Cookbook

Dot Noodles

(Funny to eat -- will make you smile!)

Ingredients:

• 2 cups of Acini de Pepe Pasta (dot shaped pasta)
• 3-4 tablespoons of olive oil
• 2 tablespoons of Chicken or Vegetable Broth (or 1 oxo cube)
• Optional: Canned Mushrooms, Onions, ...

Instructions:

• Take a deep cooking pot for the stove, add oil (make sure oil touches all corners of the round pot), heat to High and wait for 3 minutes
• When oil is hot, pour uncooked pasta into the pot
• Stir pasta constantly to brown each bit
• Once all bits are browned, add 2 cups of water (watch out, it will steam quite a bit)
• Set to boil until pasta is chewy and no more water is left
• Only then, can you add garnishings if desired, simmer to heat garnishings, and serve

Chestnut, Bacon & Sage Stuffing Rolls

Goes fabulously with chicken, turkey or pork roasts.
Makes 2 rolls, serves 10.
Can be assembled (pre-cooking) up to 2 days ahead.
Good to have a gravy with this tasty stuffing.

Ingredients:

• 50g Unsalted Butter
• 2 Small Brown Onions, finely chopped
• 2 Cloves Garlic, crushed
• 100g Rindless Streaky Bacon, finely chopped
• 1/3 Cup + 1 tbsp Dry Sherry
• 1/2 Cup Pitted Dates, chopped
• 150g Cooked Chestnuts, chopped
• 1/4 Cup Slivered Almonds, toasted and chopped
• 2 Cup Fresh Breadcrumbs
• 1/4 Cup Fresh Sage Leaves, chopped finely
• 1/4 Cup Fresh Flat-leaf Parsley, chopped finely (optional)
• 1 tsp Grated Lemon Zest
• 2 Eggs, lightly beaten
• 1 tsp Sea salt, finely ground
• 1 tsp Black Pepper, finely ground
• 24 Thin Slices of Streaky Bacon or Pancetta
• 2 tbsp Honey
• Gravy, for serving (optional)

Instructions:

• Preheat oven to 180C and line a baking sheet with baking paper.
• In a large frying pan over medium heat, melt the butter.
• Add onion, garlic and bacon, cooking for 5-6 mins while stirring until onion has softened.
• Add the sherry and dates and cook, while stirring, for another minute. Then remove from the heat and set aside.
• In a large bowl, add chestnuts, almonds, breadcrumbs, sage, parsley, lemon, egg, salt and pepper. Mix well to combine.
• Combine the onion mixture into the chestnut mixture. Blend well. Set aside.
• Cut out two x 45cm lengths of aluminum foil and two x 45cm lengths of baking paper.
• Top each piece of aluminum foil with a similarly sized sheet of baking paper.
• Arrange 12 slices of bacon, overlapping slightly, onto the baking paper, to make a large rectangle shape.
• Place half of the mixture across one end of the bacon.
• Using the baking paper and the foil to help you, form a log with the stuffing mixture, so the mixture is even with the bacon at each end.
• Ensure the log is wrapped up tightly in the bacon, then finish the wrapping with the baking paper and foil.
• Repeat with remaining bacon and filling. You should now have 2 bacon-wrapped stuffing rolls.
• Place the rolls (with the full wrapping) on the baking tray, separated by at least 1.5 inches.
• Bake for 30 mins.
• Meanwhile, mix the sherry and honey in a small bowl.
• Take the rolls out of the oven and carefully remove the foil and baking paper wrapping, while keeping them on the lined baking tray, seam-side down.
• Brush the rolls with sherry mixture and return them to the oven for 10 mins until the bacon is crisp but not too dark.
• Cut into 2cm thick slices to serve. Serve warm with gravy.

Stuffing with Bread, Bacon, Walnuts and Figs

Ingredients:

• 1 Loaf Bread, diced into 2cm cubes
• 3/4 Cups Walnuts, Chopped roughly
• 8 tbsp Butter
• 2 Cloves Garlic
• 1 tbsp Rosemary, chopped
• 170g Bacon Strips, chopped into small short strips
• 1 Onion, diced finely
• 2 Cups Chicken Broth
• 1/4 Cup Continental Parsley, chopped
• 3/4 Cup Dried Figs, chopped into small cubes
• 1 tsp Black pepper, ground

Instructions:

• Preheat oven to 190C (170C with fans).
• Spread 2 large & deep baking pans (9x13inches).
• In a large saucepan, over med-low heat, toast nuts for 3-4 mins, while stirring to ensure they are toasted evenly.
• Remove the nuts from the pan and set them aside to cool.
• In the same pan, over medium heat, melt 6 tbsp butter, then once it starts to bubble, add garlic and rosemary.
• Cook for 1 min.
• In a large bowl, place the bread cubes and then pour the melted butter overtop, tossing to coat evenly.
• Place the coated bread on the baking sheets and bake for 10-15 mins until golden.
• In the interim, in the same saucepan, over medium heat, fry bacon for about 5-8 mins until browned. Remove the bacon with a slotted spoon, leaving the bacon fat in the pan.
• Add to the fat in the saucepan, over medium heat, the last 2 tbsp of butter plus the chopped onion. Cook until translucent.
• Back in the large bowl, toss until well combined the toasted bread cubes, cooked onion, broth (a little at a time), parsley, seasoning, pepper, bacon, toasted walnuts and figs.
• Pour the bread mixture back into the baking pans. Then bake for 20-30 mins until golden and a bit crispy.

Source: https://www.taste.com.au/recipes/pancetta-fig-stuffing-recipe/r3o8k9o8 (Recipe Adapted)

Hungarian Cottage Cheese Egg Noodle Casserole

Ingredients:

• 1 x 400-500g package of BROAD FLAT Egg Noodles - in the Pasta aisle (noodles look like curly fettucini about 1 centimeter wide)
• 500ml light sour cream + 3/4 cup water (regular sour cream with no extra water in Canada)
• 500ml light cottage cheese (regular cottage cheese in Canada)
• 1/2 cup of ground walnuts (topping)
• 1/2 cup of brown sugar (topping)

Instructions:

• Heat oven at 350 degrees Celsius.
• Boil the egg noodles until al dente (should still have a little bite to it as it will continue cooking in the oven). Drain the egg noodles and set aside.
• Mix the sour cream, cottage cheese and water together until well blended.
• In a deep casserole pan layer the drained cooked egg noodles with the sour cream mixture alternatively, starting with a layer of cream mixture.
• Bake casserole in oven, covered, for 30 minutes. Uncover for the last 10 mins to get a crispy top.
• Meanwhile, place walnuts and brown suger separately in two small serving dishes each with a spoon (for the guests to sprinkle on top of their noodles). Enjoy!

Korean Tteokbokki (Spicy Rice Cakes)

Prep 10 mins + Cook 10 mins = 20 mins
Serves 2.

Ingredients (Assembly):

• 350g Korean Rice Cakes
• 150g Korean Fish Cakes, sliced into bite-sized pieces
• 2 Cups Kelp & Fish Stock
• 1 Onion, diced finely
• 1 tsp Toasted Sesame Seeds
• 1 tsp Sesame Oil
• 1 Green Onion, finely chopped, separating the greens bits from the whites

Ingredients (Sauce):

• 3 tbsp Gochujang (Korean Chilli Paste in the little red container)
• 1.5 tbsp Raw Sugar
• 1 tbsp Soy Sauce
• 1 tsp Garlic, peeled, crushed and minced
• 1 tsp Gochugaru (Korean Chilli powder)

Instructions:

• Soak the Korean rice cakes in warm water for 10 mins to separate them.
• Prepare the sauce ingredients by mixing them in a medium bowl until a paste forms.
• In a large and deep braising pan, boil the soup stock, onion, whites from the green onions and sauce paste over medium-high heat. Stir to dissolve the paste in the broth.
• Add the rice cakes and fish cakes. Boil for a further 3-5 mins until the rice cakes are fully cooked.
• Thicken the sauce further by continuing to cook it for another 2-4 mins.
• Add the sesame oil, half the toasted sesame and half the green parts from the green onion. Give it a quick stir.
• Serve warm. Garnish individual servings with green onion (green parts) and toasted sesame seeds.

Malaysian Tomato Rice (Nasi Tomato)

Ingredients (Rice & Assembly):

• 1.5 Cups Basmati Rice, washed and drained
• 2 tbsp Tomato Paste
• 3 tbsp Ghee or oil
• 1 Brown Onion, diced
• 2.5 Cups Water
• 1 x 400g Can of diced tomatoes or 2 Fresh Tomatoes, diced
• Fried Shallots, for garnish
• Spring onions, green parts, for garnish

Ingredients (Spice Paste):

• 4 Candlenuts, ground
• 2 Star Anise
• 3 Cloves
• 1 Cinnamon Stick
• 3 Cardamom Pods

Instructions:

• In a large cooking pot, heat ghee and once hot, cook the onion for 5 mins.
• Then add all the spices ingredients and cook for 2 mins.
• Then add in the rice and cook for 2-3 mins.
• Add in the tomato paste, the water and the diced tomatoes. Stir to mix them together.
• Boil, covered, for 10 mins until all the rice is absorbed.
• Remove from the heat and let steam for another 10 mins.
• Serve with garnishes.

Malaysian-Arabian Kasbah Rice

Ingredients :

• 1 Star Anise
• 1 Cinnamon Sticks
• 10 Cardamom Pods
• 7 Cloves
• 1 Red Onion, diced
• 1 Tomato, diced
• 1/2 Carrot, grated
• 1 tbsp Cumin
• 1 tsp Curry Powder
• 1.5 Cups Basmati Rice
• 1 Yellow Capscicum, diced
• 3 Cups Chicken Stock
• 3 tbsp Oil
• 2 tbsp Butter

Instructions:

• In a large cooking pot, heat oil and once hot, cook the onion for 5 mins.
• Add the star anise, cardamom, cinnamon, cumin, curry powder and cloves and cook for 2 mins.
• Then add in the rice and cook for 2-3 mins.
• Add in the grated carrot, the stock and the diced tomato and capsicum. Stir to mix them together.
• Boil, covered, for 10 mins until all the rice is absorbed.
• Remove from the heat and let steam for another 10 mins.
• Aerate the rice, toss in the butter while stirring and remove as many hard spices as you can find (eg. star anise, cardamom pods, cloves, etc).

Sicilian Stuffed Rice Balls

Makes 12 Rice Balls

Ingredients:

• 2 Cups Short Grain Rice, Preferably Risotto Rice
• 1/2 tsp Crumbled Saffron Strands
• 4 Cups Chicken Stock
• Salt
• 2 tbs Olive Oil
• 1/2 Cup Finely Chopped Yellow or White Onion
• 4 oz. or ~110 grams Ground Pork or Beef
• 1 1/2 tsp Minced Fresh Rosemary
• 1/4 Cup Tomato Sauce
• 1/4 Cup Dry White Wine
• Fresh Ground Pepper
• 4 Eggs
• 1/2 Cup Freshly Grated Parmesiano Cheese
• 2 Cups Unseasoned Fine Bread Crumbs
• Olive Oil

Instructions:

• Wash and drain the rice until the water is clear.
• In a saucepan, combine the saffron, stock, and drained rice. Place over medium-high heat and bring to a boil. Stir the rice, reduce heat to low, and simmer until all the liquid is absorbed, but the rice is firm and slightly sticky for about 17 mins. Set to cool at room temperature.
• In a pan, heat 2 tbs olive oil over medium-high heat. Add the onion and cook until soft but not brown for about 5 mins. Add the ground meat and rosemary, and cook until the meat loses its raw colour for about 5 mins.
• Add the tomato sauce, wine and and cook until the liquid evaporates. Season with salt and pepper.
• In a mixing bowl, beat 2 of the eggs. Add the cooled rice and grated cheese and mix thoroughly.
• Moisten your hands with water. Scoop out about 1/4 cup of the rice mixture in the palm of one hand and press it out to form an even round, then press the center to form an indention. Place about 1 tbs of the meat mixture in the indentation, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until you run out of rice and meat.
• In a small bowl, beat the remaining two eggs.
• In a shallow bowl, place the bread crumbs and position alongside the bowl containing the beaten eggs. Roll each rice ball in the egg to coat completely then roll in the bread crumbs to cover well.
• In a deep saucepan with enough oil to fill the pan 3 inches high, turn the heat to High. Preheat the oven to 200 degrees F.
• Place a wire rack on a baking sheet.
• Carefully add a few of the rice balls to the hot oil: avoid crowding the pan. Fry, turning frequently, until golden brown all over, 2-3 mins. Using a slotted utensil, transfer the rice balls to the rack to drain well, then place the rack and baking sheet in the oven to keep them warm.
• Fry remaining rice balls in the same manner.

Mediterranean Garlic Couscous

Serves 4

Ingredients:

• 1 1/2 Cups Couscous
• 2 1/4 Cups Boiling Chicken Stock
• 4 Cloves, Garlic, Crushed
• 2 tbs Fresh Thyme

Instructions:

• Place the couscous in a bowland pour in the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 mins or until all the liquid has been absorbed.
• Heat the butter in a frying pan over medium-low heat.
• Add the garlic and thyme and cook for 3 mins or until the garlic is soft but not brown.
• Add the couscous to the pan and cook, stirring, for 2 mins.

Lebanese Jewelled Bulghur Pilaf

This dish goes very well with the Lebanese Triple Cooked Duck.
Serves 4-6

Ingredients:

• 175g Coarse Burghul, soaked in cold water for 5 mins
• Salt & Pepper
• 20g Butter
• 30g Currants soaked in 30ml brandy for 30 mins
• 1/2 tsp Ground Allspice
• Zest of 1/2 Orange
• 50g Pine Nuts
• 50g Unsalted Pistachio Nuts, shells removed
• Seeds of 1 Pomegranate

Ingredients (Sauce):

• 2 tbsp Olive Oil
• 2 Cloves Garlic, finely crushed
• 1 Long Red Chilli, deseeded and finely chopped
• 1 inch Fresh Ginger, finely grated
• 400g Diced Tomatoes (Can or Fresh)
• Salt & Pepper
• 1 tsp Turmeric
• 1 tbsp Honey

Instructions:

• Rinse the soaked bulghur then place in a medium sized deep pan with 250 ml of water.
• Season lightly with salt, bring to a boil and then simmer, covered and on low heat, for 10-15 mins until all the liquid has been fully absorbed and the bulghur is dry.
• Stir in the butter to coat the bulghur as it melts.
• To make the sauce, in a separate smaller pan, heat the oil on medium heat then saute the garlic and chilli for a few mins until softened.
• Add the tomatoes, salt & pepper, turmeric, ginger and honey. Blend well and simmer for a further 10 mins.
• Meanwhile, toast the pine nuts in a preheated oven or dry frying pan (ie. with no oil).
• In a large serving bowl, mix the cooked bulghur with half the toasted pine nuts, brandy & currants and the pomegranate seeds. Top with sauce and remaining toasted pine nuts, brandy & currants, and pomegranate seeds.
• Serve warm.

Carribean Rice and Peas

Ingredients:

• 1 can Kidney Beans (reserve 1/4 cup of the liquid)
• 2.5 cups Water
• 1 Onion, very finely chopped
• 3 Garlic Cloves, crushed and minced
• 5 Thyme Sprigs, leaves only
• 1/2 tsp Ginger, grated
• Salt & Pepper
• 400ml Coconut Milk
• 2 cups Long Grain White Rice

Instructions:

• In a large deep saucepan, over med-high heat, stir up the rice, coconut milk, onion, garlic, ginger, and thyme leaves.
• Bring it to boil covered and then reduce heat to low to simmer for 20 mins until the rice is al dente.
• Then stir in the kidney beans with the kidney bean liquid and cook for another 5 mins.
• Remove it from the heat, give it a stir and let the rice steam, covered still, for 10 mins.
• Using a fork, fluff the rice and beans. Season with salt to taste.

Source: https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=21324318 (Recipe Adapted)

Freekeh Pilaf

Serves 4-6

Ingredients:

• 2 Medium Onions, chopped finely
• 25g Butter
• 1 tbsp Olive Oil
• 150g Freekeh or Coarse Bulghar Wheat
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 1 Cup High Quality Vegetable or Chicken Stock, reduced from 1.5 cups
• 100g Greek Yoghurt
• 1.5 tsp Lemon Juice
• 1/2 Garlic Clove, crushed
• 10g Parsley Leaves, finely chopped, plus extra to garnish
• 10g Mint Leaves, finely chopped
• 10g Coriander, finely chopped
• 2 tbsp Pine Nuts, toasted
• Salt and pepper, to taste

Instructions:

• In a large saucepan, over medium heat, warm up butter and oil, then cook onions until softened and brown.
• Meanwhile, soak freekeh grains in cold water for 5 mins. Drain, rinse and drain again.
• Add the freekeh and spices to the onion. Coat well.
• Add stock, salt and pepper. Stir well to combine.
• Bring the mixture to boil, the cover, reduce heat to low and simmer for 15 mins.
• Remove the pan from heat and let sit covered for another 5 mins.
• Remove the lid and set aside to cool.
• Meanwhile, blend yoghurt, lemon juice, garlic and salt.
• Stir herbs into the cooled pilaf (it shouldn't be too hot at this point). Season to taste.
• Serve warm with a spoonful of the yoghurt mixture plus a scattering of parsley, toasted pine nuts and a drizzle of olive oil.

Smoky Whole Baked Cauliflower Gratin

Serves 4-6.

Ingredients:

• 1L Chicken Stock
• 1 Large Whole Cauliflower, leaves removed and base shortened by 1cm only.
• 50g Butter
• 1/4 Cup Plain Flour
• 1/3 Cup Sour Cream
• 1 Cup Grated Cheddar
• 1 tsp Caraway Seeds
• 1 tsp Smoked Paprika
• 50g Stale Breadcrumbs
• 1 tbsp Olive Oil

Instructions:

• Place chicken stock in a medium saucepan and bring it to a boil.
• Add cauliflower, standing upside down, and boil, covered, for 5 mins.
• Carefully flip cauliflower over and boil, covered, for another 5 mins until partially cooked.
• Preheat the oven to 200C.
• Transfer cauliflower to a 25cm round baking dish. Pour stock in a jug.
• Using the same pan, heat until dry. Melt in butter.
• Stir in sifted flour. Cook, stirring, for 1 min
• Whisk in 1/2 cup of the reserved stock.
• Once combined stir in another 1/2 cup of the stock, then finally the last 1/3rd.
• Stir cream and simmer until sauce thickens.
• Remove from heat. Stir in cheese.
• Pour cheese mixture over the cauliflower in the oven dish.
• Combine bread and oil.
• Sprinkle bread mixture across the top of the cauliflower, then caraway seeds and paprika.
• Bake for 25 mins or until golden and bubbly.
• Serve warm.

Whole Roasted Cauliflower with Lemon and Mustard

Cook Time : 1-2 hrs
Serves 4.

Ingredients:

• 1 Head Cauliflower
• 2 tbsp Extra-Virgin Olive Oil
• 1/2 tsp Salt

Ingredients (For Dressing):

• 1/4 Cup Extra Virgin Olive Oil
• 1/2 tsp Salt
• 1 tbsp Lemon Juice
• 1 tbsp Wholegrain Mustard
• 1 tbsp Salted Baby Capers, rinsed and drained
• 1 tbsp Flat-leaf Parsley, chopped

Instructions:

• Preheat oven to 220C.
• Lightly oil a baking dish that will fit the cauliflower.
• Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
• Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
• Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife, which should go through easily.
• Transfer to a serving dish.
• For the dressing, whisk together in a small bowl, the lemon juice, mustard, capers, parsley and remaining 1/2 tsp salt.
• Then whisk in remaining 1/4 cup olive oil.
• Drizzle cauliflower with dressing and present the cauliflower whole, with a butter knife and serving spoon for cutting and serving at the table.

Source : Neil Perry

Miso-Roasted Whole Cauliflower

Serve 4-6.

Ingredients:

• 1 Whole Cauliflower
• 1 cup (250ml) Dry Sherry
• 1/4 cup (65g) Shiro Miso Paste
• 1/4 cup (60ml) Maple Syrup
• 2 tbsp Olive Oil
• 1 tbsp Ginger, grated
• 2 Cloves Garlic, crushed and minced
• 1-2 tsp Cornflour
• 2 tsp Sesame Seeds, toasted
• 1 Green Onion, sliced thinly, green parts only

Instructions:

• Preheat oven to 200C.
• Cut a deep cross in the base of the cauliflower with a sharp knife.
• Place cauliflower in a large ovenproof dish.
• Pour sherry into the base of the dish.
• In a small bowl, combine miso, syrup, oil, ginger and garlic.
• Brush half the mixture over the cauliflower.
• Cover the dish with a lid. Bake for 10 mins.
• Bake uncovered for a further 15 mins. Brush the cauliflower 3 times (once every 5 mins) with the remaining half of the miso mixture.
• Remove the cauliflower from the oven once it is tender and slightly browned.
• Remove remaining sherry sauce, thicken with 1-2 tsp cornflour and heat it up in a small saucepan.
• Serve cauliflower topped with green onion and toasted sesame, and alongside sherry gravy sauce.

Source: https://www.womensweeklyfood.com.au/recipes/miso-roasted-whole-cauliflower-1795 (Recipe Adapted)

Cauliflower roasted with turmeric, dates and pepitas

SERVES 8 AS A SIDE

Ingredients:

• 1 large cauliflower, cut into bite-sized florets 50 gm piece fresh turmeric, peeled and grated
• 1/4 cup extra-virgin olive oil
• 8 soft dates, pitted and quartered
• Grated zest and juice of 1 lemon 1/4 cup pumpkin seeds
• 1/3 cup coarsely chopped flat-leaf
• Parsley
• 1/2 tsp cayenne pepper

Instructions:

• Combine cauliflower pieces, turmeric and most of the olive oil in a bowl.
• Preheat oven to 200°C fan-forced. Tip cauliflower mixture into a baking dish making sure the pieces are in a single layer. Sprinkle with a little salt and roast for 20 minutes, giving the dish a shake after 10 minutes. Remove from oven, mix in dates with a spoon, and roast for a fur­ther 15 minutes until cauli­flower is browned and dates are slightly car­a­mel­ised.
• Meanwhile, toast pumpkin seeds in the reserved olive oil in a frying pan over medium heat, then tip seeds onto a plate lined with paper towel. Roughly chop seeds, then transfer to a small bowl and mix in parsley, cayenne pepper and lemon zest.
• Remove cauliflower from oven and pour over lemon juice. Give the dish a shake to mix, then scoop everything onto a wide serving platter. Sprinkle over pumpkin seed mixture and serve.
• Remove cauliflower from oven and pour over lemon juice. Give the dish a shake to mix, then scoop everything onto a wide serving platter. Sprinkle over pumpkin seed mixture and serve.

Source : Gourmet Traveller. https://www.pressreader.com/australia/gourmet-traveller-australia/20210927/283141431889927 No alterations.

Roast Cauliflower with Thyme & Hazelnut Butter

Serves 4-6
Ready in 50 mins.

Ingredients:

• 1 Head Cauliflower, cut into small florets
• 1 tbsp Olive Oil
• 50g utter, chopped
• 1 tbsp Fresh thyme leaves
• 1/4 Cup Hazelnuts, roasted, skins removed, roughly chopped
• 1 Garlic Clove, thinly sliced

Instructions:

• Preheat oven to 200C.
• Steam cauliflower florets for max 5 mins.
• Transfer the cauliflower to a deep baking dish, drizzle with oil.
• Season with salt and pepper.
• Roast for 20 mins. Toss the florets. Roast for another 15-20 mins until golden.
• In a small pan, over medium heat, combine butter, garlic, thyme leaves and hazelnuts. Heat until garlic has cooked through.
• Pour the mixture over the roasted cauliflower.
• Serve warm.

Cauliflower au Gratin

Serves 4-6

Ingredients:

• 1 Cauliflower, cut in florets (about 6 cups)
• Half a Sweet Red Pepper, corsely chopped
• 2 tbs Butter
• 3 tbs All Purpose Flour
• 1 Clove Garlic, Minced
• 1 1/4 Cups Milk
• 1/2 Cup Grated Cheddar Cheese
• 1/4 Cup Freshly Grated Parmesan Cheese
• 1/4 Cup Chopped Fresh Dill or Parsley
• 1/4 tsp each salt and pepper
• Topping: 1/2 Cup Fresh Bread Crumbs, 2 tbs Freshly Grated Parmesan Cheese

Instructions:

• Preheat oven to 375 degrees F
• Lightly butter a 6-cup (1.5L) baking dish.
• In a pot of boiling water, cook cauliflower for 3 to 5 min or until tender crisp.
• Drain well and transfer to baking dish; sprinkle with red pepper.
• In nonstick or heavy saucepan, melt butter.
• Add flour and garlic; cook, stirring, over low heat for 1 min.
• Pour in milk; bring to simmer, stirring constantly. Simmer, stirring, for 2 to 3 min or until thickened. Add Cheddar and Parmesan cheeses, dill, salt and pepper. Cook, stirring, just until cheese melts.
• Pour over cauliflower.
• Mix bread crumbs with parmesan; sprinkle over top. Bake, uncovered, for 25 to 30 min or until bubbling.

Cauliflower Steaks au Gratin

Makes 2 cauliflower steaks.

Ingredients:

• 1 Whole Cauliflower
• 2 + 2 tbsp Olive Oil
• 2 tbsp Panko Breadcrumbs
• 2 tbsp Parmesan, grated
• 1 tbsp Parsley, chopped
• 1 Clove Garlic, crushed and minced

Instructions:

• Preheat oven to 180C.
• Line a baking tray with baking paper.
• Cut two 3cm-thick steak-like slices from the centre of the cauliflower.
• Place the cauliflower steaks on the lined baking tray.
• Drizzle a little olive oil over the steaks. Bake for 15 mins until tender. Remove from the oven.
• Increase oven temperature to 220C.
• In a small bowl, combine breadcrumbs, grated parmesan, garlic, parsley, garlic and 2 tbsp oil.
• Sprinkle the breadcrumb mixture over the cauliflower steaks.
• Bake for a further 10 min until golden and crispy.
• Serve warm.

Garam Masala Roasted Cauliflower Steaks in Coconut & Saffron Curry

Makes 4 cauliflower steaks.

Ingredients:

• 1 Head of Cauliflower, cut into 3cm-thick vertical slices to make cauliflower steaks
• 1 tbsp Garam Masala
• 1 tbsp Vegetable Oil
• 6-8 Tuscan Kale Leaves
• 1/2 tsp Saffron Threads
• 1/4 Cup Vegetable Oil
• 1 tbsp Cumin Seeds
• 400g Pureed Tomatoes
• 1 tbsp Brown Mustard Seeds
• 1/2 tsp Ground Fenugreek Seeds
• 1 tsp Cayenne Pepper
• 1 tsp Turmeric
• 1 tsp Salt
• 2 Cups Vegetable or Chicken Stock
• 400g Coconut Milk
• Seeds from half a Pomegranate, for serving
• Fresh mint leaves
• 1 Green Chilli, finely sliced

Instructions:

• Preheat oven to 180C. Line a baking tray with baking paper.
• Gently rub the cauliflower steaks with the oil and garam masala.
• Arrange the steaks on the lined baking tray.
• Roast for 30 mins until the cauliflower is golden and cooked through.
• For the last two mins of cooking time, add the kale leaves and roast until crisp. Set aside.
• In a quarter cup of warm water, soak the saffron. Set aside.
• Meanwhile, in a large heavy-set pan, over medium heat, add 1/4 cup of vegetable oil.
• Stir in the cumin seeds and cook for 30 secs.
• Reduce heat to medium, add tomatoes, mustard seeds, fenugreek seeks, cayenne, turmeric and salt.
• Stir well and cook for 5 mins until oil glistens on the tomatoes.
• Add the stock, increase to med-high and bring to boil.
• Then reduce to med-low and cook for 10 mins more, stirring intermittently.
• Add coconut milk, reserving about 2 tbsp for serving.
• Add the saffron, including its water. Stir and cook for a further 15 mins.
• To serve, place a cauliflower steak on a plate and top with the curry sauce. Pour the remaining coconut milk overtop and scatter with crisp kale leaves, pomegranate seeds, mint leaves and sliced chillis.

Charred Brussel Sprouts with Caramelised Garlic and Lemon Peel

Serves 4-6

Ingredients:

• 5 Heads of Garlic, remove and peel cloves
• 120ml Olive Oil
• 2 tbsp Balsamic Vinegar
• 3 tbsp Caster Sugar
• 1 Medium Lemon
• 600g Brussels Sprouts
• 1 Red Chilli, deseeded and finely chopped
• 20g Basil Leaves, coarsely chopped
• Salt and Pepper to taste

Instructions:

• Bring a medium saucepan with 3 cups of water to boil. Blanch the garlic for 3 mins. Drain and set the garlic aside.
• Dry the pan and heat 2 tbsp oil on high.
• Fry blanched garlic, while stirring, for 2 mins until golden on all sides.
• Add the vinegar, 90ml of water, 1tbsp sugar and 1/4 tsp salt.
• Bring to the boil then reduce to simmer gently for 10-15 mins, until mostly of the liquid is gone. Set the pan aside.
• Prepare the lemon peel. Using a vegetable peeler, peel wide strips of lemon peel (avoid the white fleshy part).
• Julienne the peel by cutting slim pieces width-wise. Place them all in a small saucepan.
• Combine the lemon juice from the lemon with water to make 100ml in liquid. Pour liquid into the small saucepan over the lemon peel.
• Stir in the remaining 2 tbsp sugar.
• Bring lemon mixture to a simmer. Cook for 12-15 mins, until the syrup is reduced to about a third. Remove from heat and set aside to cool. Separate the lemon peel and syrup (use the lemon syrup if you want additional lemon flavour).
• To prepare the brussel sprouts, trim the bottom and then cut the sprouts by half.
• In a large heavy soup pot, heat up 3 tbsp olive oil.
• Add half the sprouts, plus salt and pepper to taste.
• Cook on high for 5 mins or so, stirring only once or twice so that they char well without falling apart. Add more oil as needed. Cook until the sprouts have softened but still have some bite to them.
• Once done, set aside charred brussel sprouts and repeat with the second half.
• Then return all sprouts to the hot pan, add chilli and garlic (and its liquid). Cook for about 10 min, stirring only a few times.
• Remove from the heat and then mix in the basil and candied lemon peel.

Roasted Brussel Sprouts with Pomelo & Star Anise

Serves 4

Ingredients (Sauce):

• 150g Caster Sugar
• 3 Cinnamon Sticks
• 8 Star Anise
• 150ml Water

Ingredients:

• 3.5 tbsp Lemon Juice
• 1 Pomelo, peel and segment, removing the skins and white membrane
• 600g Brussel Sprouts, trimmed
• 75ml Olive Oil
• 10g Coriander Leaves
• Salt & Black Pepper

Instructions:

• In a small saucepan, place the sugar, cinnamon, star anise and water. Bring to a light simmer until the sugar dissolves. Remove from the heat. Add 1.5 tbsp lemon juice. Set aside to cool.
• Once cool, pour it over the pomelo segments. Leave to marinate for an hour, stirring occasionally.
• Meanwhile, preheat oven to 220C.
• In a large soup pot with salted water, blanch the sprouts for 2 mins.
• Drain and refresh sprouts under cold water. Pat dry.
• Cut the sprouts in two, lengthways, and toss in a bowl with 3 tbsp oil, a pinch of salt and some black pepper.
• On a lined baking tray, roast the sprouts for 30-40 mins, until golden brown but still retaining a bite. Stir and toss sprouts evey 8 mins or so to ensure they roast all over. Set aside to cool a little.
• Remove the cinnamon and star anise from the marinade. Strain the pomelo, reserving the juices.
• To serve, combine 2 tbsp olive oil, lemon juice, pinch of salt and 2 tbsp marinade. Toss sprouts and pomelo in the liquid and serve warm or cold.

Braised Brussel Sprouts in Maple Mustard Sauce

Serves 4-5

Ingredients:

• 2 tbsp Extra Virgin Olive Oil
• 1 Shallot, minced
• 400g Brussel Sprouts, trimmed and halved
• 4-6 tbsp Water
• 1/4 Cup Honey Mustard
• 1 tbsp Maple Syrup
• Salt & Freshly Ground Black Pepper

Instructions:

• In a medium sized deep soup pot, over medium heat, coat the pan with olive oil.
• Saute onion for 3-5 mins, until it begins to soften. Add the sprouts, a pinch of salt and saute for 5 mins.
• Add 4 tbsp water, tilting the pan to cover the base of the pan with the water and cover.
• Cook over medium heat for 5-8 mins, or until the sprouts are bright green and tender (test with a fork). Add an extra 1-2 tbsp water if it completely evaporates before done.
• In a small bowl, combine the honey mustard and maple syrup.
• Add the mustard mixture to the brussel sprouts and toss to cover.
• Serve warm, topped with freshly cracked black pepper.

Spicy Maple-Soy Brussel Sprouts (Airfryer)

Serves 4 as a side.

Ingredients:

• 680g Brussel Sprouts, trimmed and halved
• 1 tbsp Extra-virgin Olive Oil
• 1/2 tsp Kosher Salt
• 3 tbsp (45ml) Soy Sauce
• 2 tbsp (40g) Maple Syrup
• Zest of 1 lime
• Juice of 1/2 lime
• 1 Garlic Clove, minced finely
• 1 tbsp (15ml) Sriracha

Instructions:

• Toss the sprouts with the olive oil and salt.
• Working in batches if necessary, arrange the sprouts in a single layer in the basket of the airfryer (or more than 1 layer and toss them regularly).
• Cook at 190C for 15-20 mins until browned, crispy and fork-tender.
• Meanwhile, prepare the sauce by combining, in a small saucepan, the soy sauce, maple syrup, lime zest and juice, garlic and sriracha. Bring to a boil and simmer for 5-7 mins until thickened and slightly syrupy.
• Remove the sprouts from the airfryer, place in a bowl and toss them in the maple-soy sauce to coat.
• Serve warm.

Source : Epic Airfryer Cookbook

Sesame Brussel Sprouts

Serves 6.
Prep time : 5 mins
Cooking time : 15 mins

Ingredients:

• 20 Small firm brussel sprouts, washed
• 1 tsp Ginger, finely chopped
• 2 tsp Toasted sesame seeds
• 1 tsp Sesame Oil
• 2 tbsp Coriander, chopped (optional)
• 1 tsp Lemon Juice
• 1 tsp Lemon zest, grated
• 1 tbsp Reduced salt soy sauce

Instructions:

• Finish prepping sprouts by cutting 2mm from the bottom of the stalk and cut in a small cross (+) to the bottom to help them cook faster.
• In a large souppot, over medium-high heat, add sprouts to boiling water with ginger and cook for 8-12 mins until tender.
• Drain well, transfer them to a bowl and mix in the remaining ingredients.
• Combine well and serve warm.

Roasted Brussel Sprouts with Balsamic Glaze

Prep 10 mins + Cook 15 mins = 25 mins
Serves 6

Ingredients:

• 1 tbsp Honey
• 1 + 2 tbsp Balsamic Vinegar
• 800g Brussel Sprouts, halved
• 1 tbsp Olive Oil
• 4 Slices Bacon, diced
• 4 Cloves Galic, crushed and minced
• Kosher salt and ground black pepper

Instructions:

• Parboil brussel sprout halves for 5-10 mins. Drain and set aside.
• Preheat oven to 200C (180C with fan). Line a deep baking sheet. Set aside.
• In a small bowl, mix together honey and 1 tbsp balsamic vinegar. Set aside.
• In a large bowl, toss in brussel sprouts, 2 tbsp balsamic vinegar, olive oil, bacon, garlic, plus salt and pepper to taste.
• On the deep lined baking tray, add the coated brussel sprouts.
• Bake for 12-15 mins until charred and tender on the inside.
• Remove from the oven and pour honey mixture over the sprouts.
• Stir to coat and serve immediately.

Honey Soy Brussel Sprouts with Hazelnuts

Prep 10 mins + Cook 30 mins = Total 40 mins
Serves 4.

Ingredients:

• 20g Butter
• 1 tbsp Olive Oil
• 300g Brussel Sprouts, stems cut and sprouts halved
• 3 Bay Leaves
• 50g Hazelnuts, chopped
• 2 tbsp Soy Sauce
• 3 tbsp Sherry Vinegar
• 1 tbsp Honey

Instructions:

• Heat a large frying pan over med-high heat. Add the butter and oil.
• Once hot, add the sprouts and bay leaves. Stir sprouts so they are coated in the oils.
• Reduce heat to medium and fry for 4-5 mins, while stirring, until the sprouts turn bright green.
• Stir in the hazelnuts and toast them in the pan for 2-3 mins until golden. Add a tbsp of water if needed.
• Meanwhile, in a small bowl, combine the soy, sherry vinegar and honey.
• Pour the honey soy mixture over the brussel sprouts and stir to coat.
• Cook for 1-2 mins more until the sprouts are tender when pierced with a fork.
• Serve warm.

Source: https://www.theguardian.com/food/2019/dec/10/christmas-side-dishes-a-pan-fried-sprouts-with-soy-and-hazelnuts-recipe

Airfried Sweet & Sour Brussel Sprouts

Prep time 15 mins + Cook time 20 mins = Total time 35 mins

Ingredients:

• 500g Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1 tbsp lower-sodium soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1/4 tsp ground ginger
• 1/4 teaspoon cracked black pepper

Instructions:

• In a large bowl, toss sprouts with oil.
• Roast 20 to 25 minutes at 200C in the airfryer until deep golden brown, tossing halfway through.
• Meanwhile, in a medium-sized saucepan, heat soy sauce, vinegar, brown sugar, ginger, and cracked black pepper to boiling on medium-high.
• Reduce heat to maintain simmer, for 12 to 15 minutes until syrupy. Remove from heat.
• Once sprouts are cooked through, toss sprouts in a large bowl with enough sauce to coat.
• Serve remaining sauce on the side.

Source : Inspired by this recipe https://www.goodhousekeeping.com/food-recipes/easy/a35179/roasted-sweet-sour-brussels-sprouts/

Glazed Green Beans and Carrots

Ingredients:

• Green Beans
• Carrots, Shopped in long pieces
• 2/3 Cup of Chopped Walnuts
• Sauce: 1 tbsp Butter, 2 tbsp Maple Syrup, 2 tsp Soya Sauce

Instructions:

• Steam green beans and carrots
• Heat butter, coat vegetables in butter and cook for 5 minutes.
• Then add maple syrup and soya sauce and coat vegetables evenly.

Roasted carrot puree with feta

Serves 4-6.

Ingredients:

• 500g Carrot, peeled and thickly sliced
• 100ml Olive Oil
• 2 tsp Cumin Seeds, toasted and ground
• 115g Firm Feta Cheese, crumbled
• Salt & Pepper, to taste
• 1 small bunch Coriander, chopped, to garnish
• Lemon wedges, for squeezing over

Instructions:

• Preheat oven to 200C.
• Put the carrots in an oven proof dish.
• Pour over oil and cover with foil. Bake in the preheated oven for 25 mins.
• Meanwhile, heat a dry, heavy-based frying pan over a medium-high heat. Add the cumin seeds and cook for 3-4 mins, stirring, until lightly toasted and fragrant.
• Leave to cool, then grind in a mortar with a pestle, or an electric grinder, to form a coarse powder.
• Remove the foil from the ovenproof dish, toss in the ground cumin seeds and bake for a further 15 mins, until tender.
• Mash the carrots with a fork, combining them with the oil in the dish, or whiz them to a puree in a blender or food processor. Season the puree to taste with salt and pepper and spoon in a serving dish. Scatter the crumbled feta cheese over the top and garnish with the coriander.
• Serve warm or at room temperature, with lemon wedges for squeezing over.

Source : Moroccan Cuisine Cookbook. No alterations.

Smashed Carrots with Pickled Onions, Lime Yoghurt & Pistachio Pesto

Ingredients:

• 1 kg Carrots, chopped roughly in 1 inch pieces
• 2 tsp Ground Coriander (from freshly toasted coriander seeds)
• 6 + 1 Garlic Cloves, smashed and roughly chopped (keep the 1 garlic clove separate)
• 20g Fresh Coriander, chopped stems and leaves, setting aside some leaves for garnish
• 40g Pistachios, toasted and roughly chopped
• 2 + 1 Limes
• 1/3 cup Maple Syrup
• 1/2 Red Onion or 1 Red Shallot, diced finely
• 40g Greek Yoghurt, to serve
• 2 tsp Turmeric
• 2 tsp Cumin Seeds
• 1/2 tsp Chilli Flakes
• Olive Oil
• Salt & Pepper

Instructions:

• Start by lightly pickling the onion. In a small bowl, stir together the chopped onion with 1.5 tbsp lime juice and a tsp salt. Set aside to pickle.
• Preheat the oven to 180C.
• In a lined roasting pan, toss together the chopped carrots, turmeric, 4 tbsp olive oil, 1/2 tsp salt, a good grind of black pepper, 200ml water.
• Roast, uncovered, for 20 mins.
• Stir in 6 chopped garlic cloves and the ground coriander, cumin seeds and chilli flakes.
• Return to the oven for another 20 mins.
• At this point, the carrots should be tender. If not, add a splash of water and cook a little longer.
• Once tender, increase the oven temp to 230C (without fan) and stir in the maple syrup.
• Roast for 10 mins until they are soft, sticky and have a bit of colour.
• Meanwhile, prepare the pesto by combining, in a food processor 3 tbsp olive oil, the pistachios, the coriander (excluding the extra leaves for garnish), 1 garlic clove, 1/4 tsp salt and some freshly ground black pepper.
• Blitz mixture slightly only, so it is still chunky and retains texture.
• Transfer mixture to a bowl and stir in 2 more tbsp olive oil. Set aside.
• In a small bowl, combine the yoghurt and 1 tbsp lime juice. Set aside.
• Returning to the roasting tray, once the carrots are done, use a fork to smash the carrots while they are still warm. Keep it a bit chunky here as well.
• Drain the onion mixture and set aside.
• In a large flattened serving bowl, place the carrot mash along the base. Top with yoghurt, then pesto, pickled onions and some of the extra coriander leaves.

Source : Noor Murad (noorishbynoor) and Ottolenghi

Smashed Carrots with Harissa and Pistachios

Serves 4-6

Ingredients:

• 1 tbsp Olive Oil, plus more for drizzling
• 15g Unsalted Butter
• 1kg Carrots, peeled and cut roughly
• 200ml Vegetable Stock
• 1 Garlic Clove, crushed
• 2 tsp Harissa Paste
• Grated zest of 1 Orange
• Grated zest of 1 Lemon
• 200g Greek Yoghurt
• 1 tbsp Lemon Juice
• 25g Pistachios, shelled and roughly chopped (optional but really adds some lovely colour contrast to the dish)
• Salt and Pepper, to taste

Instructions:

• In a large saucepan over medium-high heat, warm up olive oil and butter.
• Saute carrots for 6 mins until they soften slightly.
• Add the stock, reduce to medium-low, cook with the pan covered for 25 mins, until the carrots are completely soft and most of the stock has been absorbed. Add 3/4 tsp salt.
• Lightly blend or mash the mixture to form a coarse texture of smashed carrots.
• Serve warm, sprinkled with pistachio pieces and a drizzle of olive oil.

Ethiopean Cabbage, Potatoes & Carrots (Tikil Gomen)

Ingredients:

• 1/4 cup Olive Oil
• 4 Carrots, thinly sliced
• 1 Onion, diced or sliced (as preferred)
• 1 tsp Sea salt
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Turmeric
• 1/2 Head of Cabbage, shredded
• 5 Potatoes, peeled and cut into 1 inch cubes

Instructions:

• In a very large saucepan, over medium heat, heat the olive oil.
• Cook the carrots and onion in the oil for about 5 mins.
• Stir in salt, pepper, cumin, turmeric and cabbage and cook another 15-20 mins.
• Add the potatoes. Then cover the pan, reduce heat to medium-low and cook until the potatoes are just starting to become soft, about 20-30 mins.

Carrot & Orange Stirfry

Serves 4

Ingredients:

• 2 tbsp Vegetable Oil
• 450g Carrots, grated or julienned
• 225g Leeks, thinly sliced
• 2 Oranges, peeled and segmented, removing the skin as much as possible
• 2 tbsp Tomato Ketchup
• 1 tbsp Caster Sugar
• 2 tbsp Light Soy Sauce
• 100g Peanuts, roasted and lightly crushed
• Plus something green but light... Dill? Watercress?

Instructions:

• Stir in a small bowl, the ketchup, sugar and soy sauce until combined. Set aside.
• In a large wok, over medium heat, warm oil, then once hot, toss in the carrots and leeks.
• Stirfry for 2-3 mins, until the veggies are just softened.
• Gently add oranges to the wok, tossing carefully, without breaking up the segments as you stir.
• Add the ketchup mixture to the wok and stir fry for another 2 mins.
• Transfer the stirfry to warmed serving bowls. Garnish with roasted peanuts.

Herb & Garlic Baked Celeriac

Cooking Time : 15 mins Prep + 2 hours to Cook

Ingredients:

• 1 Celeriac
• 1 tbsp Olive Oil
• 4 Rosemary Sprigs
• 4 Thyme Sprigs
• 3 Bay Leaves
• Garlic Bulb
• 50g Butter

Instructions:

• Heat oven to 180C (160C w/fan).
• If the celeriac has a green sprouting top, cut it off and discard.
• Scrub off any dirt and trim away any frilly bits of root.
• Rub the celeriac all over with the oil and place on a large sheet of foil root-side down. Scatter with the garlic, herbs and seasoning.
• Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hours.
• Check after 2 hours that the top is very tender. If not, bake for 30 mins more.
• To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with butter, some seasoning and mashed up baked garlic.
• If you like, serve the celeriac with a spoon sticking out of it for everyone to help themselves to. It will certainly make an impression !

Tomato & Cheddar Stuffed Aubergines

Serves 2 (1 half each)

Ingredients:

• 1 Large Aubergine
• 3/4 Cup Breadcrumbs
• 1 Egg, beaten
• 60g Mozarella or Cheddard Cheese, cut into small cubes
• 2 tbsp Fresh Parsley, chopped
• 2 Garlic Cloves, crushed then finely minced
• 1 Large Tomato, diced
• 1/2 tsp Dried Oregano
• 2 tbsp Olive Oil

Instructions:

• Preheat the oven to 200C.
• Cut the aubergine in half lengthwise and using a tablespoon, scoop out the flesh to leave a 1/2 cm thick shell.
• Finely chop the flesh and place in a bowl with the breadcrumbs, egg, cheese, parsley, tomato and garlic. Season well and mix together.
• Pile the mixture back into the aubergine shells, pressing down with the back of the spoon. Sprinkle with oregano and some freshly ground pepper.
• In a small roasting tin, pour in 4 tbsp of water and stand the aubergine halves.
• Bake for 30-40 mins until tender and browned on top. Sprinkle olive oil on top in the last 10 mins.

Chermoula Baked Aubergine with Bulgar, Herbs & Yoghurt

Serves 2 as a full meal (with 1 full eggplant each) or 4 as a side (with 1/2 an eggplant each).

Ingredients:

• 2 Garlic Cloves, crushed and minced + 1 extra for the Yoghurt
• 2 tsp Ground Cumin
• 1 tsp Chili Flakes
• 1 tsp Smokey Paprika
• 2 tsp Preserved Lemon Skin, finely chopped
• 140ml Olive Oil + extra for serving
• 2 Eggplants
• 150g Fine Bulgar
• 50g Sultanas or Currants
• 10g Coriander Leaves, chopped + Extra for garnish
• 10g Mint Leaves, chopped + Extra for garnish
• 50g Green Olives, pitted and sliced
• 30g Almonds flakes, toasted
• 2 Spring Onions, chopped
• 1.5 tbsp Lemon Juice
• 120g Yoghurt
• Pinch Salt

Instructions:

• Preheat oven to 200C.
• Make the Chermoula by mixing together, in the food processor, 2 crushed cloves of garlic, cumin, coriander, chilli flakes, paprika, preserved lemon, 100ml of the olive oil and a 1/2 tsp salt. Set aside.
• Cut eggplants in half lengthwise. Score the flesh into bite sized pieces by making a cut across the middle of the eggplant (while not piercing the skin) and then around just the inside of the skin.
• Spread the chermoula mixture across the flesh of each of the eggplant halves.
• Place all the eggplant halves on a lined baking sheet, cut side up.
• Roast uncovered for 40 mins, until the aubergines are completely soft.
• Meanwhile, prepare the bulgar mixture by taking a large bowl and mixing the bulgar and 140ml of boiling water. Set aside.
• Soak the sultanas in 50ml of warm water for 10 mins. Then drain the sultanas.
• Add to the bulgar mixture, the drained sultanas, 40ml olive oil, the herbs, olives slices, almonds, spring onion, lemon juice and a pinch of salt. Season to taste as desired. Set aside.
• Then, in a cleaned food processor, combine 60g yoghurt, 1 crushed clove of garlic and a pinch of salt. Blitz until the garlic is well combined into the yoghurt. Then place it in a small bowl and lightly mix the remaining 60g yoghurt.
• Once the roasted eggplants are tender, serve them hot or warm topped with the bulgar mixture first, then the yoghurt mixture, extra chopped coriander and mint leaves, and finally a drizzle of olive oil.

Source: https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi

Aubergine with Buttermilk Sauce & Pomegranate

Serves 4

Ingredients:

• 2 Large Aubergines
• 80ml Olive Oil
• 1.5 tsp Lemon Thyme Leaves + extra to garnish
• 1 Pomegranate, deseeded
• 1 tsp Za'atar
• Sea salt and black pepper

Ingredients (Buttermilk Sauce):

• 140ml Buttermilk
• 100g Yoghurt
• 1.5 tbsp Olive Oil + extra to garnish
• 1 Small Garlic Clove, crushed and minced
• Pinch of Salt

Instructions:

• Preheat the oven to 200C.
• Cut the aubergines in half lengthways, through the green stalk.
• Use a small sharp knife to make three or four parallel incisions in the cut side of each aubergine half, without cutting through to the skin.
• Repeat cutting at a 45 degree angle to get a diamond shaped pattern.
• On a baking tray lined with baking paper, place the aubergine halves, cut side up.
• Brush each half, cut-side, with olive oil until all the oil has been absorbed by the aubergines.
• Sprinkle with lemon thyme, salt and pepper.
• Roast for 35-40 mins, until flesh is soft and lightly browned. Remove from the oven.
• Meanwhile, deseed the pomegranate (underwater is best!) and then prepare the sauce.
• For the sauce, whisk together all ingredients. Taste and season accordingly. Keep cold until needed.
• To serve, spoon plenty of buttermilk sauce over the center of the aubergine halves without covering the stalked.
• Garnish with Za'atar, lemon thyme sprigs, plenty of pomegranate seeds and a drizzle of olive oil.

Burnt Aubergine with Feta and Harissa Oil

Prep 15 mins + Cook 30 mins = 45 mins Total Time
Serves 2

Ingredients:

• 60ml Olive Oil
• 2 Aubergines
• Flaked Sea Salt
• 30g Rose Harissa
• 1 tbsp Lemon Juice
• 1 tbsp Maple Syrup
• 130g Feta
• 50ml Whole Milk
• 15g Pine Nuts, toasted
• 1 tbsp Dill (optional)
• Pitta Bread, warmed for serving (optional)

Instructions:

• Set a frying pan over high heat and run a tbsp of oil over the aubergine.
• Once the pan is very hot, lay in the uncut aubergines and char, turning them occasionally, for about 20 mins (or a bit longer if they are big) until blackened all over (but not grey or ashy). Set aside on a rack to cool.
• Once the aubergines are cool enough to handle, carefully peel them, discarding the burned skins but keeping the stems attached and taking care not to break up the flesh too much.
• Carefully cut each aubergine lengthwise from top to bottom, keeping it intact.
• Gently open up the aubergines then season each one with a half tsp of salt.
• Place the aubergines to the rack so any liquid drips off.
• In a medium bowl, mix the harissa with the remaining 45ml olive oil, the lemon juice and maple syrup. Set aside.
• In a small bowl, mash the feta with the milk until reasonably smooth. Set aside.
• To serve, spoon all the feta mixture onto a large plate (with a bit of a lip) in a nice pattern (eg. make a circle). Brush the aubergines with the harissa mixture then lay them on top of the feta mixture on the plates.
• Garnish with toasted pine nuts and dill. Serve with warmed pitta bread.

Source : Yotam Ottolenghi

Nutmeg-Spiced Eggplant Puree

Goes deliciously with Braised Beef Cheeks.
Serves 4

Ingredients:

• 4 Globe Eggplants
• 2 Lemons, juiced
• 120g Butter
• 300ml Pure Cream
• 1 tsp Nutmeg, freshly grated
• 200g Provolone Cheese, freshly grated
• 1/2 tsp White Pepper
• 1 tsp Salt

Instructions:

• Preheat the oven to 200C.
• Pierce the eggplants with a knife or fork a number of times around it.
• Place the pierced eggplants in a lined baking tray, then on the top shelf of your oven to fully char the eggplant's skin. Use tongs to rotate the eggplants on the baking tray to char it all around. Remove from the oven and let cool.
• Once the eggplants are cool enough to handle, scoop out the flesh in large chunks and place it into a large bowl. Discard the skin.
• Add 1L of water and the juice of 2 lemons to the eggplant. Leave to soak for 2 mins then remove the eggplant and pat dry with a paper towel.
• Place eggplant in a colander to drain for about 10 mins. Then blend until smooth.
• In a frying pan, over low heat, melt only 100ml of the butter.
• Add the eggplant pieces and mash together to combine.
• Add the cream, freshly grated nutmeg, grated cheese, white pepper and salt.
• Simmer for 5 mins, while stirring. Serve warm.

Japanese Baked Eggplant Glazed with Miso (Nasu Dengaku)

Serves 2 - Makes 2 eggplant halves

Ingredients:

• 1 Large Globe Eggplant
• 2 tbsp canola or vegetable Oil
• Sesame Seeds and Green Onions for garnish (optional)

Ingredients (Miso Sauce - Adjust balance of ingredients as desired):

• 2 tsp White Miso Paste (Shiro)
• 3 tbsp Mirin
• 1.5 tbsp Rice Vinegar
• 1/4 Cup Unsalted Butter, cut into small 2cm cubes

Instructions:

Preparing and Roasting the Eggplants

• Preheat the oven to 170C.
• Slice the eggplant in half lengthwise so you have 2 separate halves.
• Take one half and sit it skin side facing the cutting board.
• Make an end-to-end lengthwise cut in the center of the meat of the eggplant, taking care not to cut through the skin.
• Then make a number of cuts along the width of the eggplant, perpendicular to the earlier lengthwise cut, and again without cutting through the skin.
• Finally, using a paring knife, cut the eggplant meat around the circumference of the eggplant half. This should result in having a number of bite-sized pieces of eggplant that should be easy to pick out after roasting.
• Repeat for the other eggplant half.
• Brush the cut eggplant surface with the oil.
• Place in a baking paper lined pan and bake for 1 hour until the eggplant is very tender (until a toothpick goes into the meat of the eggplant very easily).

Making the Miso Sauce

• In the interim, prepare the miso sauce by adding the miso to a small saucepan over medium-heat. Stir continuously, for about 3 mins until it starts to caramelise and brown.
• Then add mirin and vinegar, stirring until the mixture is completely smooth.
• Reduce heat to low and gradually add the butter, while stirring, until well combined.
• Taste the sauce. If too salty add more mirin, too sweet then add vinegar, more salt then add miso, and butter, as needed, until flavour balance is right.
• Keep simmering on low heat for 5 mins until sauce is slightly thickened.

Final Assembly

• When the eggplant flesh is very very soft, brush the top of the eggplant with the miso sauce and return to the oven for 15 mins.
• Remove the eggplant from the oven, brush the top of the eggplant with more sauce to glaze it.
• Then plate the halves and serve with extra miso sauce, sesame seeds and green onions as desired.

BBQ Hobo Pack with Aubergine and Tomato

Serves 4

Ingredients:

• 2 Small Aubergines, diced
• 2 Tomatoes, diced
• 1 Red Onion, diced finely
• 5 Garlic Cloves, crushed and chopped finely
• 5 tbsp Fresh Oregano, roughly chopped
• 1 tsp Chilli Pepper Flakes
• Salt and Pepper to taste

Instructions:

• Preheat your BBQ grill to medium.
• In a large bowl, combine all the ingredients and toss gently to coat evenly.
• Tear off 4 square sheets of foil. Stack them on top of each other.
• Arrange the vegetable in the centre of the top sheet.
• Wrap the vegetable mixture inside the foil, one sheet at a time, ensuring that each sheet is well sealed and turning the package a little bit between each sheet to minimise leakage.
• Alternatively, place vegetables in a deep disposable foil tray and cover tightly with two sheets of foil.
• Place the hobo pack over the low heat. Cook for 20-30 mins.
• Remove the pack from the BBQ and carefully unwrap the foil. Check if the vegetables are done. If not, return them to the BBQ for a little longer.

Walnut & Miso Filled Eggplant

Ingredients:

• 4 Lebanese Eggplants (370g)
• 2 tbsp Olive Oil
• 1/2 Cup Walnuts, Chopped
• 1/2 Cup Pine Nuts
• 1/2 Cup Cooked Brown Basmati Rice
• 2 Green Onions, thinly sliced
• 1 Garlic Clove, crushed and chopped finely
• 1 tbsp White Miso Paste
• 2 tsp Light Soy Sauce
• 2 tsp Mirin

Instructions:

• Preheat oven to 180C.
• Line baking tray with parchment paper.
• Cut eggplants in half lengthwise. Score a 5mm border with a small knife and spoon out the flesh leaving a shell. Place the shells on the lined baking tray.
• Coarsely chop the eggplant flesh.
• Over high heat, heat oil in a large frying pan. Once hot, cook chopped eggplant, walnuts, rice, green onion and garlic, stirring for 5 mins until eggplant is tender.
• Add miso, soy sauce and mirin.
• Cook, stirring, for 30 secs, ensuring chopped eggplant is fully coated.
• Spoon mixture into eggplant shells.
• Roast filled eggplant for 25 mins until golden and tender.

Spicy Sichuan-style Braised Eggplant

Serves 4 as a side.

Ingredients (Eggplant):

• 3 long Chinese eggplants (about 600g)
• Sea salt
• 2 tbsp vegetable oil
• 1 tsp Sichuan peppercorns, coarsely crushed
• 1 tbsp doubanjiang
• 4 garlic cloves, pressed
• 2.5cm knob of ginger, grated
• 1 spring onion, thinly sliced, greens and whites separated
• Handful of coriander leaves, roughly chopped (optional)
• Steamed jasmine rice, to serve

Ingredients (Yuxiang Sauce):

• 1 tsp light soy sauce
• 2 tbsp Shaoxing rice wine
• 1 tbsp Chinese black vinegar
• 2 tsp cornflour (corn starch)
• 1 tbsp sugar

Instructions:

• Cut the eggplants in half, then cut each half into quarters. Place the eggplant on a baking tray, skin side down, and lightly sprinkle salt over the top. Set aside for 20 minutes to allow the eggplant to sweat out some of its juices, then rinse and pat dry with paper towel.
• Meanwhile, combine the yuxiang sauce ingredients in a small bowl. Set aside.
• Heat the vegetable oil in a wok or large frying pan over high heat until smoking. Add the eggplant and stir-fry for two to three minutes, until the eggplant is soft and starting to brown on all sides. Add the Sichuan peppercorns, doubanjiang, garlic and ginger and stir-fry for one minute or until fragrant.
• Give the yuxiang sauce a quick stir and pour over the eggplant. Reduce the heat to medium and gently stir until the eggplant is nicely coated in the sauce. Taste and adjust the seasoning if necessary. Simmer for one minute or until the sauce thickens and becomes glossy.
• Transfer the eggplant to a serving dish, sprinkle over the spring onion and coriander leaves (if using) and serve with steamed jasmine rice on the side.

Source : Edited from Edited extract from F*ck That's Hot! by Billy Law

Norfolk Island Corn Pilhi

Serves 8.
Prep 10 mins. Cooking 50 mins.

Ingredients:

• 875ml (3 1/2 cups) Milk
• 3 tsp Caraway Seeds
• 170g (1 Cup) Instant Polenta
• 200g Orange Sweet Potato, grated
• 100g Cheddar, grated

Instructions:

• Preheat oven to 180C.
• Grease a 1.5L shallow ovenproof baking pan and set aside.
• In a large saucepan, heat milk and 1 tsp caraway seeds over medium heat and bring to a simmer.
• Add polenta in a slow, steady stream, whisking for 2 mins or until thickened.
• Add 1 tsp salt. Stir in sweet potato and cheddar.
• Spoon mixture into prepared dish, smooth surface and scatter with remaining 2 tsp caraway seeds.
• Bake for 40 mins or until golden and crisp.

Crispy Top Potato Bake

Serves 5-6
Time : 30 mins Prep + 10 mins Cooling + 1 hr 35 mins Cooking

Ingredients:

• 40g Butter, chopped
• 30ml Pouring Cream
• 1 tbsp Olive Oil
• 2 Garlic Cloves, bruised and minced
• 4 Sprigs Lemon Thyme
• 2 Dried Bay Leaves
• 1.2kg Red Delight Potatoes, peeled
• 1 tsp Sea Salt

Instructions:

• Preheat oven to 180C.
• Grease a rounded 1.3L baking dish (preferably ceramic or glass).
• In a small saucepan, over medium-low heat, warm up butter, cream, oil, garlic, thyme and bay leaves until smooth for 2-3 mins. Season with salt and pepper to taste.
• Using a mandolin, cut the potatoes into thin 2mm thick slices. Discard the end slices.
• In the baking dish, arrange the potato slices tightly on their sides, in a row or spiral pattern.
• Pour the butter mixture evenly over the potato slices. Sprinkle with salt.
• Cover with foil and bake for 30 mins. Remove foil and bake for a further hour until the top is golden and crisp.
• Set aside for 10 mins to cool slightly before serving.

Thai Sticky Rice

Ingredients:

• White, brown or black glutinous rice

Instructions:

• Wash and drain rice. Repeat 2 more times.
• Place in a bowl, add enough fresh water to cover completely, and let soak for at least 4 hours or, preferably, overnight.
• Steaming Prep : Position a rack in a wok or a pot with a tight fitting lid that will be large enough to hold a steamer basket or colander.
• Pour in water to a level just below the steaming rack.
• Place the wok or pot over high heat (without the steaming basket) and bring the water to a boil, then adjust the heat to achieve a simmer.
• Meanwhile, prep the steaming basket. Line the steaming basket with several layers of moistened cheesecloth or a piece of banana leaf.
• Drain the rice and spread it evenly in the prepared steaming basket, covering the top of the rice with the cheesecloth within the steaming basket.
• Transfer the basket to the steaming rack within the wok or pot, ensuring the simmering water does not come in direct contact with the rice.
• Cover the wok or pot with the lid and steam until the rice is tender, 25-35 mins for white rice, or 1 hour for brown or black rice.
• Add boiling water to the bottom of the wok or pot (not touching the rice), as needed to maintain the water level.
• Note : For softer rice, sprinkle about 1/4 cup water over the top of the rice 2 or 3 times during steaming.

Yoghurt Rice with Chana Dal and Curry Leaf Oil

Prep 20 mins + Cook 1hr = Total 1hr 20mins
Serves 4

Ingredients:

• 100g Chana Dal, soaked in cold water overnight or at min 2hrs
• 200g Basmati Rice, washed until the water runs clear, then drained
• 135ml olive oil
• Salt and black pepper
• 1 large egg yolk
• 200g Greek-style yoghurt
• 1 large onion, peeled and finely chopped
• 6 garlic cloves, peeled and crushed
• 30g fresh ginger, peeled and finely grated
• 2 green chillies, 1 finely chopped, the other thinly sliced (remove the pith and seeds if you prefer less heat)
• 1 tsp garam masala
• 3 dried red chillies (the mild, finger-length type)
• 20 curry leaves (ie, from about 2 stems)
• 1 tsp black mustard seeds
• 1/4 tsp ground turmeric

Instructions:

• Drain the soaked chana dal, then put in a small saucepan with enough cold water to cover by about 3cm. Bring to a boil on a medium-high heat, then simmer for 15-30 minutes, until the dal is cooked but still holds its shape. (Timings can vary greatly depending on soaking time, so be sure to test it at the 15-minute mark, and allow more time as needed.) Drain into a sieve, then run under the cold tap to stop the dal cooking further.
• Fill a large saucepan with 1.3 litres water, bring to a boil on a medium-high heat, then keep hot on a low heat.
• Put the rice, two tablespoons of oil, 200ml of the hot water and one and three-quarter teaspoons of salt into a large saute pan on a medium-high heat. Bring to a simmer, stirring often, until most of the water has been absorbed, then repeat, adding 200ml hot water at a time and stirring often, until you have used up 1.2 litres of the water and the rice resembles a loose, creamy porridge (it will be overcooked) - this will take about 20 minutes. Lightly crush the rice grains with the back of a spoon - you don't want to mash them completely - then turn down the heat to medium-low.
• In a bowl, whisk the egg yolk, yoghurt and 50ml of the hot water until smooth, then stir the yoghurt mix into the rice and cook, stirring often, for about seven minutes, until the mixture has thickened slightly, but is still a loose porridge.
• While the rice is cooking, make the topping. Put three tablespoons of oil in a large frying pan on a medium-high heat. Add the onion and cook, stirring occasionally, until softened and browned - about eight minutes. Add the garlic, ginger and chopped green chilli, and cook for four minutes more, until fragrant. Stir through the chana dal, garam masala, 60ml water, three-quarters of a teaspoon of salt and a good grind of pepper, and cook, stirring occasionally, until the chana dal starts to brown in places - about 10 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the pan and return it to a medium-high heat. Add the remaining four tablespoons of oil and the dried and sliced chillies, and cook for three minutes, until starting to soften but not colour. Add the curry leaves, cook for another minute, until translucent, then stir in the mustard seeds and turmeric, and remove from the heat.
• To serve, divide the curd rice between four shallow bowls and top with the chana dal mixture. Drizzle all over with the curry leaf oil and its solids, and serve warm.

Source : Yotam Ottolenghi

Balinese Fragrant Yellow Rice (Nasi Kuning)

Serves 4-6

Ingredients (For soaking the rice):

• 1 tbsp Fresh Turmeric or 1/2 tsp Turmeric Powder
• 1/2 Cup Water
• 1.5 Cups White Rice

Ingredients (For steaming with the rice - Not sure if this step is really needed?! To check.):

• 4 Kaffir Lime Leaves
• 1 Pandan Leaf, tied in a knot
• 2 stalks Lemongrass, bruised

Ingredients (To mix with the steamed rice):

• Suna-Cekoh Spice Mix: 3 Garlic Clove Crushed & Minced, 1 tbsp Grated Ginger, 2 Macadamian Nuts Crushed, 1/2 tbsp Turmeric
• 3 tsp Sambal (optional)
• 7 kaffir lime leaves, shredded (optional)
• 2 tbsp Lemon Basil, shredded (optional)
• 3 tbsp Fried Shallots
• Juice of half a lime (optional)
• 1/4 tsp Salt

Instructions:

• Blend turmeric (fresh or powder) with 1/2 cup water.
• In a large stain-proof bowl, mix the rice and turmeric water. Add extra water to cover the rice. Set aside for 10 mins.
• In a medium-sized deep saucepan, bring the rice and turmeric water to a boil. Reduce to a low simmer. Add kaffir lime leaves, lemongrass and pandan leaves. Cook until the water has been absorbed and the rice still has a bite to it.
• Make the suna-cekoh paste and cook it in a frying pan with a tsp of hot oil for about 3 mins until it appears curdled. Do not burn - Add water if necessary. Set aside to cool.
• Place the cooked rice in a stain-proof bowl, removing the lemongrass, kafir lime leaves and pandan leaf.
• Combine rice with the final seasonings : suna-cekoh, lemon basil, kaffir lime leaves, lime juice, sambal, fried shallots, sea salt.
• To serve, garnish with fried shallots.

Simple Yellow Rice Pilaf

Ingredients:

• 350g Basmati Rice
• 50g Butter
• 1 tbsp Caster sugar
• 1 tsp Ground Cinnamon
• 6 Cardamom Pods, crushed
• 1 tsp Turmeric
• 5 tbsp Raisins
• 1 tsp Salt
• 500ml Water

Instructions:

• In a large saucepan, place all the ingredients and heat until boiling.
• Stir until the butter has melted, then cover and leave to simmer for 6 mins.
• Remove from the heat and let sit, covered, for 5 more mins.
• Remove the lid and fluff up the rice by stirring it with a fork.
• Serve warm.

Indian Gujarati Potatoes with Mustard Seeds, Cumin and Coconut

Serves 4

Ingredients:

• 400g Waxy Potatoes
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Turmeric
• 1/2 tsp Chilli Powder
• Pinch Salt
• 2 tbsp Vegetable Oil + 2 tbsp
• 1 tsp Black Mustard
• 1 tsp Cumin Seeds
• 5-6 Fenugreek Seeds
• 1 tbsp Desiccated Coconut
• 2 tsp Sesame Seeds
• 3-4 Coriander Sprigs, chopped

Instructions:

• Preheat oven to 180C.
• Boil potatoes until partially done, then peel and cut into cubes.
• Place the potatoes in a lined baking pan. Drizzle with olive oil. Roast the potatoes for 30 mins.
• Place the potato cubes, ground cumin, coriander, turmeric, salt and chilli in a bowl. Toss to coat the potatoes evenly.
• In a frying pan, heat 2 tbsp oil and add the mustard seeds, cumin and fenugreek seeds. Cook until sizzling to temper the spices.
• Toss in the potatoes and stir gently to coat in the oil.
• Stir in the coconut, sesame seeds and chopped coriander.
• Serve hot with naan, if available.

Indian Potato Subzi with Dried Fenugreek and Fennel

Super easy, no boil and has a nice presentation.
Prep time 10 mins + Cook time 30-45 mins = 40-55 mins
Serves 4-6.

Ingredients:

• 3 medium potatoes, chopped into cubes
• 1 inch ginger, grated
• 4-5 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1 tablespoon canola oil
• pinch of asofetida (hing)
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/2 cup crushed dried fenugreek leaves
• salt to taste

Instructions:

• Heat oil in a medium pan on medium heat.
• Add mustard seeds and wait till they start to splutter.
• Add in the asofetida, cumin seeds and fennel seeds. Mix well for a few seconds.
• Add in the red pepper flakes, ginger and garlic and mix well. Cook for a few minutes until garlic starts to turn golden.
• Add in the turmeric powder and potatoes and mix well.
• Add in the dried fenugreek leaves and salt and mix well.
• Cover and cook on medium low heat. Stir occasionally.
• Cook until potatoes are soft and well cooked from the inside (15 -20 minutes)
• If you want the potatoes to be a bit crispier, remove lid, add in some oil, turn up the heat and pan fry the potatoes, tossing from time to time to crispen up the different sides of the potatoes.
• Serve hot!

Source : Inspired by this recipe https://www.veganricha.com/potato-subzi-with-dried-fenugreek-and/

BBQ Glazed Sweet Potatoes

Serves 6

Ingredients:

• 3 Sweet Potatoes, peeled and cut diagonally into 1.5cm thick slices
• 5 tbsp Maple Syrup
• 75g Unsalted Butter
• 2 tbsp Olive Oil
• Salt and pepper, to taste

Instructions:

• In a large soup pot, over medium-high heat, bring a litre of water with a large pinch of salt to a boil, then reduce to medium-low heat for a gentle simmer.
• Add the sweet potato slices in the water and cook for about 6-8 mins until just tender but still quite firm (use a toothpick or fork to check).
• Transfer the slices to a rack to allow them to drain. Pat dry with kitchen paper. Set aside to cool.
• Preheat your BBQ grill to medium.
• Meanwhile, prepare the glaze by combining, in a small saucepan, over medium heat, the maple syrup and butter. Stir until the butter melts and the mixture is well blended. Remove from the heat and set aside.
• Brush the dried sweet potato slices with oil and sprinkle them with salt and pepper.
• Place the sweet potato slices on the grill over the medium heat. Let sit for 3-4 mins per side to caramelise the surface and create grill marks.
• Brush the slices with the syrup mixture during the last minute of cooking on each side.
• Serve warm with a bit more buttery syrup poured overtop.

BBQ Grilled Potato Steaks with Bacon and Sour Cream

Serves 4

Ingredients:

• 2 Large Baking Potatoes, scrubbed and cleaned but not peeled
• 4 Bacon Rashers, diced finely
• 2 tbsp Olive Oil
• Salt and Pepper, to taste
• 140ml Sour Cream
• 2-3 tbsp Chives, chopped finely

Instructions:

• Preheat your BBQ grill to medium.
• Cut 1cm thick lengthwise slices from the two potatoes.
• In a large soup pot filled 2/3rds with salted boiling hot water, simmer the potatoes gently for about 8-9 mins until just done but still firm.
• Once done, drain the potatoes and dry them with kitchen paper.
• Meanwhile, in a small saucepan over medium-high heat, saute the bacon bits for 6-8 mins until crisp. Transfer to kitchen paper to drain.
• Brush the potato slices with olive oil and sprinkle them generously with salt and pepper. Place them on the grill over medium heat and cook for about 4-5 mins until crisp and browned.
• To serve, arrange the grilled potatoes on a plate, topped with sour cream, then chives and bacon.

Apple Walnut & Potato Gratin

Prep time : 15 mins
Cook time : 1hr 35mins
Serves 10

Ingredients:

• 1 Cup Milk
• 2 Garlic Cloves, crushed and finely minced
• 1Kg Desiree Potatoes, peeled and sliced thinly
• 2 Golden Delicious Apples, peeled and sliced thinly (just before using them)
• 60g Fresh cheese (Goat, Feta or Gorgonzola Cheese), roughly crumbed
• 1/2 Cup Grated Cheddar Cheese
• 1/2 Cup Walnuts, roughly chopped
• 1 tsp Ground Pepper
• Salt as needed, depending on cheese used (ie Feta often already has a lot of salt)

Instructions:

• Preheat oven 200C. Grease a 5cm deep 6cup-capacity oven pan or casserole dish.
• In a small saucepan, heat milk and minced garlic until it just starts to simmer. Remove from heat.
• In the deep ovenproof dish, layer potato, then apple, then the fresh cheese, then repeat until used up.
• Pour milk mixture over the potato and apple layers.
• Cover pan and bake for 1 hour and 10 mins.
• Remove cover and sprinkle cheddar bake for 10 mins and then add walnuts, bake for another 10 mins.
• Let stand for 5 mins and serve hot.

No-Knead Overnight Bread

Ingredients:

• 3 Cups Bread Flour or Plain Flour
• 2 tsp Salt
• 1 tsp Dry Active Yeast
• 3/4 - 1 Cup of Filling, chopped in small cubes, dry and not too greasy (optional)
• 1.5 Cups Lukewarm Water

Instructions:

• In a bowl, combine the flour, salt and yeast until well mixed.
• Add the lukewarm water and then combine the mixture with a spatula until you have a shaggy dough.
• Cover the bowl tightly with plastic wrap.
• Place the bowl in a warm draft-free area and let it rise overnight until the top is flat and has visible popped bubbles on the surface.
• Preheat the oven to 205C. Once it reaches that temp, place a covered dutch oven (Creuset style cast iron casserole dish) inside to heat up.
• Prepare a sheet of parchment paper on the countertop for the bread.
• Coat the top of the dough with some flour, then turn it out, flour side down, onto the paper.
• Coating your hands with flour, shape the dough into a ball and place it seam-side down on the baking paper.
• Cover loosely with plastic wrap again and let it prove for another 30 mins.
• Once the dough is ready, remove the plastic wrap and place the baking paper inside the dutch oven / casserole dish, returning the lid on top, then bake it in the oven for 60 mins.
• Remove the lid after an hour and bake for another 15 mins to brown the top of the bread.
• Let it cool before slicing (otherwise it will be gummy).

Source : https://www.lifehacker.com.au/2020/12/clean-out-your-fridge-by-baking-some-bread/

American Savoury Butter Biscuits

Makes 6-8 Biscuits

Ingredients:

• 2 Cups Flour, sifted + extra as needed
• 2 tsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 8 tbsp Cold Unsalted Butter, cut into 2cm cubes
• 1 Cup Cold Buttermilk

Instructions:

• Preheat oven to 425F / 215C. Line a baking tray with baking paper.
• In a large bowl, combine sifted flour, baking powder, salt and baking soda.
• In a blender, blend the flour mixture with the cold butter cubes until you get a fine crumb.
• Add in the buttermilk and stir until a rough dough just comes together. Move quickly and don't overmix.
• Add sifted flour to the countertop. Place rough dough on top. Add some more sifted flour on top of dough.
• Gently pat the dough into a 1.5 inch tall flattened mound.
• Using a 2 1/2 inch cookie cutter dipped in flour, cut as many biscuits as possible, byt pressing straightdown (don't twist the dough otherwise the dough won't rise properly.
• Transfer biscuits to the lined baking tray, keeping them 1 inch apart.
• With the remaining dough scraps, gather them into a ball and cut more biscuits until you have a total of 8.
• Dicard any remaining dough.
• Bake immediately for 15mins, until the biscuits have risen and are golden at the top.
• Transfer to a wire rack to cool slightly.

Chinese Shallot Pancakes

Prep 30 mins + 1-2 hrs Resting + 15 mins Frying
Makes 6 Pancakes
Serves 2-4

Ingredients (Bread):

• 280g Plain All Purpose Flour
• 180ml Hot Water
• 1 tsp Oil
• 1/2 tsp Salt

Ingredients (Filling):

• Oil, for rolling
• 4 tbsp Coconut Lard/Oil, melted
• 4 tbsp Plain Flour
• 1/2 tsp Salt
• 1 Cup Green Shallots, finely chopped

Instructions:

• In a large mixing bowl, dissolve the salt in the hot water, then mix in the flour and the oil.
• Knead the mixture until the dough is elastic.
• Place the dough in a bowl and cover it with plastic wrap. Allow it to rest for 2 hours.
• 15 mins before the dough is ready, in a small bowl, mix the coconut oil and salt together.
• In another small bowl, place the chopped green shallots.
• Divide the dough into 6 roughly equal portions.
• Take one of the pieces and roll it out into a long rectangle shape.
• Brush the surface of the dough with some of the coconut oil mixture.
• Sprinkle the chopped spring onion over the coconut oil mixture.
• Roll the length of the dough to contain the shallots inside a long thin dough log or snake.
• Shape the dough snake into a circle or an "S" shape.
• Flatten out the shape with your hands to make a disk. Don't worry if the dough breaks a little bit as it'll crispen up.
• If you have made an "S" shape, you will also need to fold over the top of the "S" onto its bottom section to create a two-layered disk.
• In a large frying pan, on medium high heat, fry flattened dough disks on each side until cooked through and golden brown.
• Eat them on their own as a snack or as part of a meal.

Source : https://www.notquitenigella.com/2018/09/04/shallot-scallion-pancakes/ (adapted slightly)

Rosemary Focaccia Bread (Moist and full of flavour)

Makes 12 servings.

Ingredients:

• 2 tbsp Dried Rosemary
• 1 tbsp Honey
• 1 Pkg Active Dry Yeast
• 1 tsp salt
• 1 tbsp + 2 tbsp Olive Oil
• 1 Cup of Mashed Potatoes
• 2 1/2 Cups Plain All-Purpose Flour
• 3 tbsp Grated Parmesan cheese
• 12 Black Kalamatta Olives, pitted

Instructions:

• Boil 1 cup of water and pour it over 1 tbsp of the rosemary (best contained in a tea leaf strainer) in a small bowl. Set aside for 20 mins until lukewarm.
• Discard rosemary and stir honey into lukewarm water.
• Mix in yeast in a large mixing bowl and set aside for 5-10 mins until the top is foamy.
• Stir in salt and 1 tbsp of Olive Oil.
• Prepare a medium sized mixing bowl by lightly coating the inside using a kitchen brush with olive oil. Also do this with a large oven 17x11" pan or tray. Set both aside.
• Add mash potatoes and 2 cups of the plain flour.
• Knead the dough for 5 mins over a flour dusted surface until it is smooth and elastic.
• Transfer the dough to the medium sized bowl and let sit in a warm place covered by a moist towel for 45-60 mins, until the dough has doubled in size.
• Punch down the dough and knead the it on a lightly floured surface for another minute. Add a little flour if dough becomes too sticky.
• Stretch out the dough to a flat rectangle and place onto the pan / tray. Continue stretching the dough so it is a long & broad rectangle and about 1-2 cm in height.
• Brush top of the dough with olive oil. Sprinkle with parmesan cheese, followed by chopped rosemary, then press in at 1" intervals pitted black kalamatta olives.
• Cover loosely with plastic wrap or moist towel and let rise for 30 more mins.
• Meanwhile, preheat oven to 400 F.
• When ready, bake focaccia for 16-18 mins until golden. Remove from pan and check that the bottom has been fully cooked - If not, place on a grill and cook for another 5-10 mins.
• Best when served warm.

Italian Beer & Rosemary Bread (Fluffy bread! No water at all!)

Makes 1 very large loaf.

Ingredients:

• 1 tbsp Olive Oil
• Pinch of Sugar
• 350ml Pilsner (prob can use any beer), lukewarm
• 3 tsp Dried Yeast
• 650g Bread Flour or '00' Flour
• 1 tsp Sea Salt
• 2 tbsp Rosemary leaves, chopped finely
• 60g Extra Ingredients, such as pitted black olives, dried and chopped in very small bits (optional)

Instructions:

• In a jug, combine the olive oil, lukewarm beer and the sugar.
• Then stir in the yeast.
• Let it sit for 10-15 mins until the yeast foams up.
• In a kitchen aid processor bowl or a large bowl, mix together the flour and salt.
• Slowly mix in the yeast mixture until you get a ball of dough. If needed, add an extra tsp or so of warm beer or water to get it to be a cohesive dough.
• Turn out the dough onto a floured surface (or get the kitchen aid processor going on low) and knead it for about 10 mins until smooth and silky.
• Lightly grease the inside of a large bowl then sprinkle flour inside to coat the oil.
• Add the dough to the bowl. Spray one side of a sheet of plastic wrap with oil and also dust this with flour.
• Place the plastic wrap sheet, floured side down over top the bowl, covering it tightly.
• Place the bowl in a warm draft-free location for 1.5-3 hrs until the dough has doubled in size.
• Meanwhile line a baking tray with baking paper or parchment.
• Knock it back with your fists to deflate it, add in the rosemary and any of the other extra ingredients, then give it another good kneading making sure the ingredients are evenly distributed (if using olives, knead by hand and not too much otherwise the dough will turn grey).
• Shape the dough into a ball and place it onto the lined baking tray.
• Cover loosely with plastic wrap again and let it prove again until double in size (second rising should take about half as long as the first time).
• 30 mins before it is ready, preheat the oven to 180C.
• Once the dough is ready, bake it in the oven for 35-45 mins or until done (usually can tell by checking the internal temp with a digital thermometer - should be over ~95-100C).
• Let it cool completely before slicing (otherwise it will be gummy).

Source : Cooking with Beer by Paul Mercurio

New York-Style Bagels

Ingredients:

• 2 teaspoons / 6 g active dry yeast
• 4 1/2 teaspoons / 19 g granulated sugar
• 1 1/4 cups / 300 ml warm water (you may need ± 1/4 cup /60 ml more)
• 3 1/2 cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
• 1 1/2 teaspoons / 6 g salt

Instructions:

• In 1/2 cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
• Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
• Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about 1/4 cup/60ml of water. You want a moist and firm dough after you have mixed it.
• On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
• Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
• Punch the dough down, and let it rest for another 10 minutes.
• Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it's not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you're using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
• Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/3 the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
• After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425F / 220C / Gas Mark 7.
• Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn't take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you'd prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
• If you want to add toppings to your bagels, do so as you take them out of the water.
• Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the "Optional Toppings" listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.
• Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
• Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
• Cool on a wire rack (Or, if you're impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter.)
• Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.


• Water measurement & similar concerns: The recipe measurements for the water in the recipe is a guide; not all 1 1/4 cups (300 ml) will be used unless you need it. This is because of environmental factors (humidity, temperature, altitude, etc.) and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth - do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky - this has to be done when mixing the dough, not after you've allowed it to rise.

Source : Sophisticated Gourmet

Turkish Bread

Ingredients:

• 1 package of Yeast (approx 1 tbsp)
• 1 1/2 Cups Warm Water
• Pinch of Sugar
• 1 1/2 tsp Salt
• 3 tbsp Oil
• 4 Cups Plain Flour

Instructions:

• Mix yeast, warm water and sugar in a bowl. Let sit for 10 mins.
• When it's frothy, stir in salt, oil and 2 cups of flour. Gradually add left over flour, mixing it well.
• Knead dough for 8-10 mins or until it gets smooth and elastic.
• Place dough into an oiled bowl and let it rise until it doubles (30mins - 1hr).
• Punch down, knead a little and let it rise again until it doubles.
• Punch down again and divide into 4 pieces.
• Roll into diamond shapes.
• Place them on a cookie tray, lined with a baking sheet or oiled.
• Slice the top of the dough with your knife to make 3 diagonal lines across.
• Brush with water and let rise until double the size again. (1hr)
• Bake at 190 C for 30mins.
• Note: Use within 24 hours or double wrap and freeze.

Irish Soda Bread

Makes a delicious dense bread.
Easiest bread recipe I've ever made !
Best served on the day it is made.

Ingredients:

• 4 Cups (500g) Plain Flour, sifted, plus extra for dusting
• 1 tsp Baking Soda, sifted
• 1 tsp Salt
• 1 1/4 cups (300 ml) Buttermilk (or half milk, half yoghurt)
• 6 tbsp (90 ml) Lukewarm Water
• Vegetable Oil Spray for greasing

Instructions:

• Preheat oven to 200C.
• In a large bowl, combine the flour, baking soda and salt.
• Mix in the buttermilk and water.
• Turn out the dough onto a lightly floured surface and use hands to shape into a flatened sphere about 18cm in diameter.
• Grease a baking tray and line with baking paper.
• Place the loaf on the prepared baking sheet and cut a deep cross in the top.
• Bake for 30 mins. Turn the bread over and bake for 10 mins longer or until the loaf sounds hollow when tapped on the bottom.
• Leave to cool on a wire rack and serve warm.

Kumara & Thyme Soda Bread

Makes 1 Loaf

Ingredients:

• 400g Kumara or Orange Sweet Potato
• 300ml Buttermilk (or Milk + 2 tsp Lemon Juice)
• 1 Egg, lightly beaten
• 60g Unsalted Butter, melted and cooled to room temperature
• 3 Cups (450g) Flour, sifted + Extra if/as needed
• 3/4 tsp Baking Powder
• 1 tsp Bicarb Soda, sifted
• 1/2 tsp Caster Sugar
• 1 tsp Ground Nutmeg
• 1.5 tbsp Fresh Thyme Leaves
• 3/4 Cup (60g) Parmesan, grated
• 1/2 Cup (60g) Tasty Cheese, grated

Instructions:

• Preheat the oven to 180C and line an oven tray with baking paper and lightly dust with flour.
• Prick kumara 5-6 times with a fork or skewer. Place in foil wrap and in the oven.
• Bake for 1 hour - 1.5 hours until tender. Remove from the oven, unwrap the kumara and let cool.
• When cooled enough, remove the peel and mash flesh in a small bowl until smooth.
• In a larger bowl, whisk the buttermilk, eggs and cooled melted butter.
• Mix in the mashed kumara, sugar, nutmeg, salt and thyme.
• In a separate bowl, blend the flour, baking powder and bicarb soda.
• Stir the dry ingredients into the kumara mixture.
• Add the parmesan and tasty cheese into mixture.
• If the dough is wet and sticky, add a bit more flour. Shape the dough in a log shape.
• Add some flour to the lined baking tray.
• Place the dough log onto the baking tray. with a sharp knife, score the dough across along the length of the log.
• Bake for 45 mins until a skewer inserted in the center comes out clean.
• Remove from the oven an place on a wire rack to cool a little.
• Serve warm.

Pull-Apart Pumpkin & Spinach Spiral Wheat stalk-style Bread

Makes 12-14 rolls.

Ingredients:

• 1.5 Cups Flour, sifted
• 1/2 Cup Pumpkin Puree (roasted or canned)
• 1/3 Cup Lukewarm Whole Milk
• 1 tsp Sugar
• 1/2 tsp Active Dry Yeast
• 1/2 tsp Ground Nutmeg
• 1 + 2 tbsp Unsalted butter, melted
• 1/2 tsp salt
• Vegetable Oil
• 1/4 Cup Pecorino Cheese, grated finely
• 1/4 Cup Frozen Spinach, thawed and drain
• 2.5 tbsp Unsalted butter, melted
• 1/4 tsp Freshly Ground Black Pepper
• 1/4 tsp Garlic Powder
• 1/8 tsp Cayenne Pepper or Ground Chilli Powder
• 1 Egg
• 1/2 tsp Salt

Instructions:

• In a large bowl, combine flour, pumpkin puree, milk, sugar, yeast, nutmeg, 1 tbsp butter and 1/2 tsp salt.
• Mix the ingredients until a dough forms. Knead the dough until it is soft and smooth, for about 10 mins.
• Form into a ball and place inside a large bowl, lightly greased with oil.
• Cover tightly with plastic wrap and let rise in a warm place until double in size, about 1 hour.
• Meanwhile, make the filling by blending the cheese, spinach, pepper, garlic powder, 2.5 tbsp butter, chilli powder and 1/2 tsp salt until smooth.
• Taste the spinach mixture to ensure it has enough flavour. Otherwise, add more salt and/or spices, as needed.
• Transfer to a small bowl and mix in the egg.
• Preheat oven to 190C (375F) and prepare a lined large baking pan.
• Roll the dough between two sheets of baking paper, into a thin 14x8 inch rectangle.
• Spread the spinach mixture across the rectangle, leaving a 2cm border without the mixture around the perimeter of the flattened dough.
• Lift the long edge of the dough and start rolling it tightly across to form a long tube of dough.
• Place the dough tube on the center of the baking sheet.
• Starting from the bottom end, use sharp kitchen scissors to make a 45 degree diagonal cut across most but not all the way to the bottom of the tube (so it remains attached).
• Gently lean the cut piece of dough to the left so that the spinach insides are visible and it is no longer center aligned.
• Make another diagonal cut into the dough 1 inch from the first cut, then lean that cut piece of dough to the right.
• Then another cut and back to leaning the dough to the left. Repeat until the full tube is cut.
• Brush dough with 1 tbsp melted butter and a light dusting of sea salt.
• Bake for 25-30 mins.
• Remove from the oven and brush bread with the remaining 1 tbsp of butter. Let cool slightly before serving.

Source: https://www.epicurious.com/recipes/food/views/pull-apart-bread-with-pumpkin-and-spinach

Hot Cross Buns

Moist & Light - Makes 12.

Ingredients (Buns) :

• 100g Currants
• 100g Sultanas
• 10 Oranges, juiced
• 40ml Brandy or Dark Rum
• 50g Candied Orange, chopped finely
• 200ml Milk, lukewarm
• 3 tsp Dried Yeast
• 420g + 50g Flour, sifted
• 2.5 tsp Ground Cinnamon
• 1.5 tsp Ground Nutmeg
• 3/4 tsp Ground Allspice
• 1/2 tsp Ground Cloves
• 60g Unsalted Butter, softened + extra for greasing
• Finely grated zest of 1/2 orange
• 1 tsp Sunflower Oil

Ingredients (Glaze) :

• 150g Caster Sugar
• 1 Orange, juiced
• 1 tsp Vanilla

Instructions:

• In a plastic, ceramic or glass bowl, combine the currants, sultanas, orange juice and brandy. Toss to coat then soak overnight.
• In the morning, stir through the candied orange. Set aside.
• In a medium-sized bowl, stir together the yeast and the lukewarm milk. Set aside.
• In a small bowl, combine the four spices. Reserve 1/4 tsp of the spice mixture in a separate bowl.
• In a large sized bowl, combine 420g flour, combined spices (excluding the reserved spice mixture), sugar, egg, yeast mixture, remaining milk and 3/4 tsp salt.
• Mix for 5 mins then mix in butter, zest and oil.
• Drain soaked fruit, reserving liquid. Mix the fruit into the dough.
• In a large bowl, lightly greased with oil, place the dough in a warm, draft-free location.
• Cover with plastic wrap and set aside to prove for about 2 hours until the dough has doubled in size.
• Line a deep baking tray with baking paper.
• Knock back the dough and divide it into 12 pieces.
• Roll each piece into a smooth ball, dusting with a little flour if needed to prevent it from sticking.
• Place buns on the lined baking tray in rows, leaving 2cm gaps between them.
• Set aside, covered to prove again for 30-40 mins, until doubled in size.
• Preheat oven to 180C.
• Combine in a small bowl the remaining flour, reserved spice mixture and 40ml water. Mix to form a paste.
• Transfer the paste to a piping bag. Snip the end and pipe the paste to make crosses over each of the buns.
• Bake the buns until golden and cooked through (25-30 mins).
• Meanwhile prepare the glaze by combining in a saucepan over low heat, the glaze ingredients and 1-2 tbsp of the reserved fruit liquid. Stir until the sugar has dissolved and a syrup forms (2-3 mins).
• Once you remove the buns from the oven, brush the syrup over them liberally. Then set aside to cool.
• Serve the hot cross buns warm or at room temperature.

Source: https://www.gourmettraveller.com.au/recipes/browse-all/hot-cross-buns-recipe-18485

Malaysian Roti Jala Pancakes

Makes 20 roti jala pancakes.
Delicious with Malaysian Chicken Curry.

Ingredients:

• 300g Flour, sifted
• 3 Eggs
• 450ml Water + More if batter is not draining quickly enough
• 50ml Coconut Milk (batter needs to be thin so better to use milk than cream)
• Pinch of Salt
• 1 tbsp Butter
• 1 tsp oil

Special Equipment:

• Roti Jala Mould
• Frying Pan
• Flat Wide Spatula

Instructions:

• In a large bowl, whisk together the eggs, coconut milk, salt and water.
• Then stir in the sifted flour.
• Sieve the batter and let it sit for 30 mins.
• Place the frying over med-high heat and add a tiny bit of the butter and oil (don't use all of it at once).
• Fill up the roti jala mould up halfway while placing it on a small plate to keep the batter from pouring out.
• Swiftly, lift the mould over the hot frying pan and drip 3 or so thin round circles of batter into the pan.
• Set mould aside and once the pancake underside is cooked, flip it to the other side for another min or two.
• Transfer the cooked pancake to an empty plate.
• Carefully, fold the roti jala pancake in half, then the half side is folded in thirds, folding a third from one side and then a third from the other side, finishing with a pie slice shape.
• Transfer the pie shaped pancake to another plate and set aside. Roti jala pancakes can be stacked carefully on a plate as they are made.
• Serve these hot or cold with either a sweet sauce or a savoury dish (Malay chicken curry).

Source: Nazlina's Cooking Class, Penang Malaysia