Rib Fillet Steak with Creamy Garlic Prawns

The perfect combination of steak and seafood featuring a silky smooth sauce and plump, delicious prawns
Serves 4
Ingredients

• 4 rib fillet steaks
• Olive oil
• Salt and pepper
• 50gm butter
• 4-6 garlic cloves, very finely chopped (or 4 tsp minced garlic)
• 1kg green king prawns, peeled and deveined, leaving tails intact
• 300ml thickened cream
• Parsley to garnish, roughly chopped

Method

1. Rub steaks with olive oil then season with salt and pepper.  Cook to your liking, cover with alfoil and set aside while you prepare the sauce.
2. Melt butter in a pan over low to medium heat.  Add garlic and fry gently until softened then stir in cream. Increase heat and simmer the sauce until it thickens and reduces.
3. Stir prawns gently into sauce.  Allow to simmer for around 5 minutes, turning occasionally, until prawns have changed colour and are just cooked through.  Season to taste.
4. Transfer steaks onto individual serving plates.  Top with prawns, sauce and chopped parsley.
5. Serve and enjoy.

Notes

• Use white pepper to season.  It tastes the same, however, the creamy sauce looks nicer without black spots
• Infused olive oils add extra flavour when rubbed into your steak.  Garlic, truffle or chilli infused oils are amazing
• Serve with baby potatoes

Spanakopita

Spanakopita is a scrumptious, savoury Greek pie made with crispy layers of filo pastry with a tasty filling of spinach, cheese and onions.  Perfect served with a Greek salad or as part of a traditional Greek feast with lamb.
Preparation and cooking time:  1 hour, 25 minutes (approx)
Serves 8
Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 bunch silverbeet or spinach, white stems removed, coarsely shredded
• 400gm fresh ricotta
• 200gm feta, crumbled
• 1/4 cup finely grated parmesan
• 2 spring onions, trimmed and thinly sliced
• 4 eggs, lightly whisked
• 2 tbsp finely chopped dill
• 2 tsp finely grated lemon rind
• 12 sheets filo pastry
• ½ cup olive oil, extra
• 1 tsp cumin seeds

Method

1. Preheat oven to 180 degrees.  Grease and line a 20cm x 30cm slice pan.
2. Heat oil in a frying pan over medium heat.  Cook onion and garlic for 5 minutes, or until soft.  Add silverbeet (or spinach).  Cook, tossing for 5 minutes, or until silverbeet wilts.  Set aside for 15 minutes to cool.
3. Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, eggs, dill and lemon rind in a bowl.
4. Place the filo on a clean work surface.  Cover with a dry tea towel, then a damp tea towel to prevent it drying out.  Brush one filo sheet with extra olive oil.  Top with another sheet then brush with oil.  Repeat until you have a stack of 6 sheets.  Repeat to make a second filo stack.
5. Line prepared pan with one filo stack, allowing the sides to overhang.  Spread the silverbeet mixture evenly over the filo.  Top with the other filo stack.  Trim filo edges, leaving a 3cm overhang.  Fold the filo over to enclose.  Use a sharp knife to score the pastry diagonally.  Sprinkle with cumin seeds.
6. Bake for 30 minutes, or until golden.  Set aside to cool for 5 minutes before serving.
7. Serve and enjoy.

Recipe credit:  Coles Magazine

MEXICAN SPICED FISH BURRITOS ​WITH COLESLAW

You will love this feisty fish dish which is simple to make and ready in a flash.  Trust me, you are going to love it.
Preparation and cooking:  30 minutes (approx)
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice
• 500gm white fish fillets such as Blue Grenadier or Pink Ling (I used Snapper)
• 30gm packet taco seasoning
• 2 tbsp olive oil
• 8 tortillas (or taco shells)
• 1 packet coleslaw (shop bought)
• 1 can corn kernels, drained
• ​Coriander and extra lime wedges, to serve
• Red and green chopped chillies (optional)

​Method

1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside, ready to serve.
2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
3. Heat the oil in a large frying pan over medium-high heat.  Cook the fish for 3 to 4 minutes on each side or until cooked through.
4. Meanwhile, heat the tortillas or taco shells according to packet directions.  Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn.  Spoon over the dressing then drizzle with lime juice and sprinkle with coriander.  Throw on some chillies.  Serve and enjoy.

Hints
- Keep your meal economical by using cheaper fish fillets (such as Basa or Nile Perch)
- Fire up your palate by using hot taco seasoning and extra chillies
- Create your own coleslaw with a selection of your favourite vegetables
- Throw everything on to the table and let everyone make their own creations

Thanks to www.taste.com.au for the inspiration

CHICKEN MEATBALLS WITH MUSHROOM SAUCE ​AND POLENTA

Tasty, comforting and so, so good
Preparation and cooking:  45 minutes
Serves 4
Ingredients

• 1/3 cup sage leaves
• 500gm chicken mince
• 1 tsp finely grated lemon rind (optional)
• 1 green shallot, finely chopped
• 2 tbsp olive oil
• 300gm mushrooms, sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup dry white wine
• 1½ cups chicken stock
• 1 tsp lemon juice (optional)
• 1½ cups skim milk
• 3/4 cup instant polenta
• 2 tbsp finely grated parmesan
• Shaved parmesan, extra to serve

​Method

1. Finely chop half the sage.  Put mince, chopped sage, lemon rind (if using) and shallot in a bowl.  Season well and mix until just combined.  Using damp hands roll tablespoons of mixture into balls.  Place on a plate lined with baking paper.
2. Heat 1 tbs of the oil in a large frying pan over medium heat.  Cook the remaining sage leaves, turning, for 1 minute or until bright green and crisp.  Transfer to a plate lined with paper towel to drain, reserving oil in pan.
3. Add meatballs to the pan.  Cook, turning, for 8 minutes or until browned.  Transfer to a bowl.  Increase heat to medium high and heat remaining oil in the pan.  Add mushrooms. Cook, stirring for 3 minutes or until golden.  Stir in garlic for 1 minute or until aromatic.  Return meatballs to pan.  Deglaze pan with wine and cook until reduced by half.  Add 1/4 cup of the stock.  Simmer for 2 minutes or until reduced by half.  Stir in lemon juice     (if using).  Season and keep warm.
4. Put remaining stock and milk in a medium saucepan and bring to the boil over high heat.  Reduce heat to low.  Gradually add polenta in a thin steady stream, whisking constantly until combined.  Cook, stirring, for 3 minutes or until soft.  Stir in the grated parmesan then season. Divide among serving plates.  Top with meatballs and mushroom mixture.  Sprinkle with sage leaves and top with shaved parmesan.  Serve and enjoy.

Hints and variations
- Try using 300gm of mixed mushrooms (Swiss browns, oyster mushrooms etc)
- Lemon juice is nice with this recipe, however, I prefer it without (or maybe use less)
​
Recipe credit:  Taste Magazine May 2014

Brined Beer Chicken

Brining the chicken keeps it moist and succulent and adds extra flavour.  It is also delicious cooked on a BBQ.
Remember to allow several hours or overnight to brine the chicken thoroughly.
Preparation and cooking:  1 hour (approximately)
Serves 4
Ingredients

• 2 x 330ml bottles of lager
• 1 lemon, halved
• ½ cup honey
• 1 tbsp thyme leaves
• 30gm spicy seasoning
• 1½ kg chicken pieces (thighs are great)
• ½ cup salt
• 20gm butter, softened
• 1 tbsp plain flour
• 400gm punnet cherry tomatoes (medley mix looks great)
• Basil leaves, to serve

Method

1. Combine lager, 6 cups water, lemon, honey, thyme and seasoning in a large bowl.  Transfer 1.5 cups of mixture to a small bowl.  Cover and set aside.
2. Place chicken in a deep ceramic dish.  Add salt to brine mixture and stir well.  Pour mixture over chicken.  Cover and refrigerate overnight.
3. Preheat oven to 200 degrees.  Transfer chicken to a roasting pan.  Discard brine.  Roast chicken for 40 minutes or until golden and cooked through.
4. Pour reserved marinade into a small pan and place over medium heat.  Bring mixture to boil.  Combine butter and flour in a bowl.  Whisk into marinade, a little at a time.  Cook for 2 minutes until thick and glossy.  Serve chicken with the sauce, tomatoes and basil.

Recipe Credit:  Woolworths Fresh Magazine September 2015

Meatballs with Risoni

Mangia, Mangia!  This dish will satisfy the healthiest of appetites and warm you on a chilly day.
Serves 4
Ingredients

• 500gm beef or pork mince
• ½ cup breadcrumbs
• ½ tsp salt
• 1 egg
• 1 tsp dried Italian herbs
• 2 tbsp grated parmesan
• ½ cup plain flour
• 3 tbsp olive oil
  
• 75gm pancetta

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400gm risoni pasta
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 cup red wine
• 2 cups hot water
• Finely chopped flat parsley leaves and grated parmesan to serve

​Method

1. In a large bowl, combine mince, breadcrumbs, salt, egg, herbs and parmesan.  Roll tablespoons of mixture into balls then toss in flour.
2. Heat oil in a deep frying pan over medium heat.  Cook meatballs, turning often for about 6 minutes or until golden.  Remove and set aside.  Add pancetta to pan and cook for 2 to 3 minutes until golden.  Reduce heat slightly then add onion and garlic.  Cook for 4 to 5 minutes until softened.
3. Add risoni and stir to coat.  Stir in tomatoes, tomato paste, wine and water.  Season to taste and bring to a simmer, stirring occasionally.  Return the meatballs to the pan.  Simmer over low heat for about 15 minutes until the risoni is tender and the liquid is absorbed.
4. Sprinkle with chopped parsley and parmesan.  Serve and enjoy.

​Hints/suggestions
- If you don't have breadcrumbs, use two crushed Weetbix (trust me - it works)
- Substitute 2 chopped bacon rashers for the pancetta (remember to remove the rind)
- For a richer flavour use chicken stock instead of water
- Stir gently so your meatballs don't break

Eggplant Rotolo Ragu

This is a smashing dish.  It is a little "fiddly" to make but is worth the effort.  
Serves 6
Ingredients

• 2 tbsp olive oil, plus extra to drizzle
• 1 carrot, 1 onion, 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 350gm veal mince
• 350gm pork mince
• 1 tbsp dried Italian herbs
• 2 tbsp tomato paste
• 400gm can chopped tomaoes
• 1 cup red wine
• 2 large eggplants
• 1/4 cup grated parmesan
• ½ cup ricotta, crumbled
• Chopped flat leaf parsley to serve

Method

1. Heat oil in a saucepan over medium-high heat.  Add carrot, onion, celery and garlic and cook for 3 to 4 minutes until softened.
2. Add the mince, herbs and tomato paste and cook stirring for a further 8 minutes or until browned.  Add the tomatoes and wine, reduce heat to medium low and cook, stirring occasionally, for 45 minutes or until thickened.  Season to taste.
3. Meanwhile, preheat oven to 200 degrees.  Thinly slice the eggplants lengthways, discarding the small outer slices then drizzle with oil.  Cook eggplant in batches in a frypan over medium heat for 1 minute on each side or until slightly golden.  Drain on paper towel and allow to cool slightly.
4. Place two-thirds of the ragu (mince mixture) in a round 2 litre baking dish.  Roll up each eggplant slice and push into the ragu mixture to secure in place.  Spoon remaining ragu mixture into the eggplant rolls and into any gaps.  Top with parmesan and ricotta.  Bake for 15 to 20 minutes until the cheese is melted and golden.
5. Scatter with parsley to serve.  Enjoy with salad or veggies.

​Hints/suggestions
- Allow plenty of time to make this dish to perfection.
- I recommend this recipe for experienced home cooks

​Recipe Credit:  Delicious Magazine

Gary's Braised Lamb Shanks
with Pearl Couscous

Thanks to Gary Mehigan for sharing this hearty and sumptuous recipe in the July 2014 edition of Delicious magazine.  I made a few variations to suit my family's taste and budget.  In a word this dish is "divine".
Serves 4
Preparation and cooking time:  3 hours (approx)
Ingredients

• 4 lamb shanks, French-trimmed
• 1/4 cup olive oil
• 1 onion, diced
• 1 small fennel bulb, finely sliced
• 1 carrot, finely sliced
• 4 garlic cloves, crushed and finely chopped
• 4 bacon rashers, rind removed and finely chopped
• 6 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp fennel seeds, toasted and ground
• ½ tsp dried chilli flakes
• 1½​ cups dry white wine
• 2 x 400gm cans diced tomatoes
• 1 litre beef stock
• 1½​ cups pearl cous cous
• Chopped fresh tarragon leaves, to serve

Method

1. Preheat oven to 175 degrees.  Season the lamb shanks well with salt and white pepper.  Heat the oil in a large casserole dish over high heat.  Add the lamb shanks and cook turning for 12 minutes or until browned on all sides.  Transfer to a plate.
2. Add the onion, fennel, carrot, garlic and bacon to the casserole dish and cook, stirring for about 7 or 8 minutes or until browned and softened.
3. Return the shanks and any juices to the casserole dish.  Stir in thyme, bay leaves, ground fennel seeds and chilli flakes.  Pour in the wine then bring to boil.  Simmer over high heat for about 8 minutes or until the liquid is reduced by half.  Add the tomatoes and beef stock and bring to boil.  Cover and bake for 1 hour 30 minutes.
4. Remove from oven and stir in the pearl couscous.  Bake for a further 30 minutes or until the meat is very tender and the couscous is tender and cooked through.
5. Remove from oven and set aside for a few minutes to rest.  Serve with mashed potatoes, snow peas or beans and sprinkle with chopped tarragon leaves.  Enjoy.

​Hints/variations
- If you have time, reduce the oven temperature to 160 degrees and cook the lamb shanks for 3 hours.

Cheesy  Rissoles

Classic, tasty comfort food
Serves 4 to 6
Ingredients

• 1kg beef mince
• 3/4 cup breadcrumbs
• 2 eggs
• 1 cup grated parmesan cheese
• 2 tsp minced garlic
• 2 tsp dried Italian herbs
• 1 tbsp tomato paste
• Small block soft cheese (eg Swiss, Havarti, Jarslberg, feta), cut into small cubes
• Plain flour
• Oil for shallow frying

​Method

1. Combine mince, breadcrumbs, eggs, parmesan, garlic, herbs and tomato paste. Season with salt and pepper. Roll small handfuls of mince mixture into balls.  Push a cheese cube into the centre and press mixture around the cheese, being careful to ensure that the cheese is completely enclosed.  Toss in flour and set aside.
2. Preheat oven to 180 degrees.  Heat oil in frying pan over medium heat.  Add rissoles to pan and and brown on all sides.  Transfer to a baking tray and cook for approx 30 minutes until cooked through.
3. Serve with mashed potatoes, gravy and green beans (or chips and salad).  Enjoy.

White Bean Gnocchi with Quick Balsamic Lamb Ragu

Thanks to Delicious Magazine for this lovely recipe
Serves 4
Ingredients

• 2 x 400gm cans white cannellini beans, drained
• 1.25 cups (185gm) plain flour
• 1 egg
• 1/4 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp tomato paste
• 500gm lamb mince
• 3 tomatoes, chopped
• 1/3 cup chopped oregano leaves + extra to serve
• 2½​​ tbsp balsamic vinegar
• Shaved pecorino or parmesan, to serve

Method

1. To make gnocchi, process beans, flour, egg, 1 tbsp oil and 1 tsp salt in a food processor until combined.  Enclose dough in plastic wrap and chill for 15 minutes.
2. Heat remaining oil in a deep frypan over medium heat.  Add onion and cook for about 3 or 4 minutes until softened.  Add garlic and tomato paste then cook for a further minute until fragrant.  Increase heat to medium-high then add mince.  Cook, stirring occasionally, for 5 minutes until browned.
3. Add the tomatoes, oregano, balsamic vinegar and 1.5 cups water.  Season to taste.  Bring to simmer, reduce heat to medium-low then cook for a further 20 minutes or until sauce thickens.
4. Meanwhile, bring a large saucepan of salted water to the boil.  Roll pasta dough into logs about 1.5cm thick.  Cut into small pillow shapes.  Add the gnocchi tot boiling water (in batches) for about 5 minutes or until they float to the surface.
5. Remove with a slotted spoon and add to sauce.  Toss gnocchi through the ragu.
6. Serve with pecorino or parmesan and extra oregano.

​Hints
- I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifull
- Keep gnocchi small so they cook through
- Allow gnocchi to rest in the sauce so it absorbs the flavour

Slow-cooked Rustic Italian
Lamb Shanks

Lovely Lamb Shanks with Olive Oil Mash & Buttered Green Beans
Cooking time + preparation:  5 hours
Serves 4
Ingredients

• 2 tbsp olive oil
• 4 large lamb shanks
• 2 onions, thickly sliced
• 2 red capsicums, thickly sliced
• 2 cloves garlic, crushed and roughly chopped
• 300ml red wine (Shiraz is good)
• 3 tbsp sun-dried tomato pesto
• 2 cups beef stock
• 1 sprig Rosemary
• 2 sprigs thyme
• 1/4 cup chopped basil
• 1 large can diced tomatoes

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Method

1. Preheat oven to 160 degrees.  Heat oil in a frying pan then brown the lamb shanks on all sides.  Remove to a plate and set aside.
2. Reduce heat then add onion, capsicum and garlic.  Cook for 5 minutes.  Add wine, pesto and stock and stir to combine.  Add herbs and tomatoes then season to taste.  Bring to boil, reduce heat and allow to simmer gently for 10 minutes.
3. Transfer sauce to a large oiled oven-proof dish.  Add lamb shanks and turn in sauce to coat.  Cover with a double layer of foil and seal the edges.  Place in oven and cook for 3 hours.  Remove from oven then reduce heat to   140 degrees.  Remove the foil and gently turn the lamb shanks over to coat in the sauce.  Return to oven, uncovered, for a further hour.
4. To serve, the meat should be coming away from the bone and the sauce should be nice and thick.  If it is not, return to oven.  Serve with mashed potatoes and green beans.  Relax and enjoy with a nice glass of red wine.

Eggplant Moussaka

Ingredients

• 2 large eggplants, thinly sliced
• Olive oil cooking spray
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 800 gm lamb or beef mince
• 400g can diced tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 cup grated tasty cheese
• 1/2 cup Panko breadcrumbs (optional)

White Sauce

• 75gm butter
• 1/3 cup plain flour
• 2 cups milk

​Method

1. Spray eggplant with oil.  Heat a large frying pan over medium-high heat. Cook eggplant in batches for 3 to 4 minutes on each side or until browned. Transfer to a plate.
2. Heat oil in a large pan over medium heat.  Add onion and garlic and cook, stirring for about 5 minutes or until onion has softened.  Stir in mince and cook, stirring with a wooden spoon to break up mince, for about 6 to 8 minutes or until browned.  Add tomatoes, cinnamon and allspice. Bring to the boil, reduce heat to medium-low and allow to simmer for 30 minutes or until sauce is thick and liquid has evaporated.  Season to taste.
3. Meanwhile, make the white sauce.  Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring constantly, for about a minute or until bubbling. Gradually stir in milk. Bring to the boil then reduce heat to medium. Cook, stirring, for about 5 minutes or until mixture has thickened. Remove from heat.
4. Preheat oven to 180°C/160°C fan-forced. Lightly grease an ovenproof dish.  Cover the base with a layer of eggplant slices, slightly overlapping. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread with white sauce. Sprinkle with cheese and top with breadcrumbs. Bake for about 45 minutes or until golden. Allow to stand for 15 minutes before serving.  Enjoy.

Cottage Pie

Serves 4
Preparation + cooking:  1 hour 10 mins
Ingredients

• 80gm butter
• 1 onion, finely chopped
• 3 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 800gm beef mince
• 1 large tomato, finely chopped
• 500ml beef stock
• 1/2 cup red wine
• 1 kg potatoes, peeled & chopped
• 200ml milk
• 2 eggs, 1 separated
• 2 tbsp Panko breadcrumbs
• 1 tbs fresh thyme leaves

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Method

1. Melt half of the butter in a large frying pan over medium heat.  Add onion, shallots and garlic.  Stir for 5 minutes or until soft.  Add mince and stir, breaking up any lumps, for 5 minutes until mince is browned.  Add tomato, stock and red wine.  Bring to boil then reduce heat to medium-low.  Simmer for about 20 minutes or until liquid is nearly evaporated.  Season with salt and pepper and set aside to cool.
2. Meanwhile, cook the potatoes in boiling salted water until just tender.  Drain well then return to pan and shake over low heat to dry up any moisture.  Mash the potato, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
3. Preheat oven to 200 degrees.  Add the egg and reserved egg white to the mince mixture.  Stir well to combine.  Transfer to a 2 litre (8 cup) capacity oven dish.  Smooth the top.  Spoon or pipe little mounds of mash over the top of the mince.  Sprinkle with breadcrumbs and thyme leaves.
4. Bake for about 35 minutes until golden and crispy.  Enjoy with a selection of green vegetables.

Oven Baked Chicken and
​Tomato Risotto

A hearty and comforting meal!
Serves 4 to 6
Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 100gm bacon rashers, thinly sliced
• 500gm chicken thigh fillets, thinly sliced
• 2 garlic cloves, crushed
• 1 tsp finely grated lemon zest
• 1 tbsp finely chopped rosemary
• ½​ tsp dried chilli flakes (optional)
• 2 cups arborio rice
• 2 tbsp tomato paste
• 1 litre chicken stock
• Finely grated parmesan and chopped chives to serve

​Method

1. Preheat oven to 180 degrees.  Heat oil in a large ovenproof dish over medium heat.  Cook the onion and bacon, stirring until golden.
2. Add the chicken and cook, stirring for 3 to 4 minutes until golden.  Add garlic, lemon zest, rosemary and chilli flakes (optional).  Cook for a further 2 minutes.
3. Add the rice and cook, stirring for 1 minute to coat.  Combine the tomato paste and chicken stock in a jug.  Pour over rice mixture and stir gently to combine. 
4. Bake, covered, for about 35 minutes or until rice is just tender and most of the liquid has been absorbed.  Season to taste.
5. Sprinkle with parmesan and chopped chives.  Serve immediately.

Shepherd's Pie with
Creamy Rice Topping

Photo coming soon!
Serves 6 to 8
Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 200gm button mushrooms, sliced
• 1kg lamb mince
• 1/4 cup tomato paste
• 400gm can diced tomatoes
• 2 tbsp Worcestershire sauce
• ½ cup beef stock
• 300gm can corn kernels, drained
• 2 tbsp parsley, chopped
• 2 tbsp thyme, chopped

Creamy Rice Topping:

• 40gm butter
• 1½ cups rice
• 2½ cups water
• 1 cup grated tasty cheese
• ½ cup cream

Method

1. Preheat oven to 200 degrees.  Heat oil in a large pan, add onions, garlic and mushrooms.  Cook, stirring until onions are soft.  Add lamb and cook, stirring until browned,  Stir in tomato paste, undrained diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs.  Season to taste.  Transfer mince to a 12 cup (3 litre) ovenproof dish. 
2. Prepare Creamy Rice Topping.  Heat butter in a medium pan, add rice and stir to coat then.  Stir in water.  Bring to boil and simmer, uncovered, for about 10 minutes or until tender, stirring occasionally.  Stir in grated cheese and cream.  Spread rice mixture over lamb mince and place in oven until golden.

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Aubergine (Eggplant) Parmigiana

Delicious as a main meal served with salad/vegies.  Also a gorgeous side dish served with roast lamb or pork sausages
Ingredients

• 1kg aubergines (eggplants)
• 6 tbsp olive oil
• 1 onion, finely chopped
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 175gm grated mozzarella cheese
• 50gm parmesan cheese, grated
• 20gm butter

​Method

1. Preheat oven to 180 degrees.  Cut the eggplants into 1cm slices, place in colander and sprinkle with salt.  Set aside for at least 30 minutes to drain.
2. Heat 2 tbsp oil in a frying pan and fry the onion for 5 minutes or until soft.  Remove from pan and set aside.
3. Rinse the eggplant slices in cold water then pat dry with kitchen paper.  Add the eggplant slices to the pan and fry on both sides until golden brown, adding more olive oil as necessary.  Drain on kitchen paper.
4. Combine the tomatoes with the onion, tomato paste and basil then season with salt and pepper.
5. Place a layer of eggplant in an ovenproof dish. Cover with some of the tomato mixture, then sprinkle with some of the parmesan and mozzarella.  Repeat layering, finishing with a layer of cheese.  Dot with butter and bake for about 30 minutes, or until golden.
6. Enjoy with a nice glass of white wine.

Potato Moussaka

Serves 6
Preparation + cooking:  1hr 20 mins
Ingredients

• 1/3 cup dried breadcrumbs
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 500gm lamb mince
• 400gm can diced tomatoes
• 1/4 cup fresh oregano
• 1 tsp allspice
• 4 large potatoes, peeled and cut into 5mm slices
• 60gm butter
• 2 tbsp plain flour
• 1½​ cups milk
• 2 egg yolks
• Pinch nutmeg
• ½​ cup grated tasty cheese
• ½​ cup grated parmesan

Method

1. Preheat oven to 180 degrees.  Grease a 6 cup baking dish and coat with some of the breadcrumbs.
2. Heat 1 tbsp oil in a saucepan and cook onion, garlic and mince for 5 minutes until well browned.  Add tomatoes, oregano and allspice and simmer for 20 minutes.
3. Boil potatoes in salted water until just tender.  Drain and set aside.
4. Melt butter in a small saucepan.  Add flour and cook for 2 minutes.  Gradually whisk in milk until smooth.  Cook until sauce boils and thickens.  Whisk in egg yolks and nutmeg then season to taste.
5. Combine the two cheeses in a bowl.  Arrange one third of the potato slices on the base of the baking dish.  Top with half of the meat sauce and scatter with one third of the cheese and half of the breadcrumbs.  Repeat layers finishing with potato.  Pour white sauce over the top and sprinkle with remaining cheese.
6. Bake for 45 minutes until golden.  Enjoy with a nice Greek salad or veges.  Relax and enjoy.

Chicken, Leek and Feta Pie

Photo coming soon!
​Preparation + cooking time:  1 hour 15 minutes
Serves 8
Ingredients

• 1 tbsp olive oil
• 1kg chicken thigh fillets, chopped
• 2 leeks, washed and sliced
• 1 celery stick, chopped
• 2 tsp thyme
• 1/4 cup plain flour
• 1.5 cups chicken stock
• 3/4 cup cream
• 400gm potatoes, peeled and chopped
• 1 tsp Dijon mustard
• 200gm Persian or soft feta
• 2 sheets ready-made puff pastry, partially thawed
• 1 egg yolk, lightly beaten
• 2 tsp sesame seeds

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Method

1. Heat oil in a deep frying pan over medium heat.  Cook chicken in batches, stirring for 5 minutes or until browned.  Remove from pan.  Add leek, celery thyme to pan.  Cook, stirring for 5 minutes or until celery has softened.
2. Stir in flour then gradually add stock a little at a time.  Add cream and potato.  Bring to boil, reduce heat to medium-low and simmer for 10 to 12 minutes or until potato is tender.  Stir in mustard, feta and chicken.  Allow to cool slightly.
3. Preheat oven to 175 degrees.  Place chicken mixture into a lightly greased 6 cup casserole dish.  Top with pastry, overlapping where necessary, and trim excess.  Brush pastry with beaten egg and sprinkle with sesame seeds.  Cut two small slits in the pastry.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

Steak and Kidney Pie

A good, old-fashioned recipe from The Australian Women's Weekly magazine (September 1990) and it is absolutely delicious.
Photo coming soon ...
Ingredients

• 250gm ox kidney, fat and skin removed
• 1kg chuck steak, cubed
• 2 onions, chopped
• 1 tbsp soy sauce
• 2 cups beef stock
• 1/3 cup plain flour
• 1/2 cup water
• 2 tbsp chopped parsley
• 375gm ready-made puff pastry sheets, thawed
• 1 egg yolk, beaten

​Method

1. Chop kidney into 2cm cubes.  Combine kidney, steak, onions, soy sauce and beef stock in a large saucepan.  Bring to boil then reduce heat and simmer, covered, for about 2 hours, or until meat is tender.
2. Combine plain flour and water.  Stir into beef mixture then stir over medium-high heat for about 3 minutes until mixture boils and thickens.  Stir in parsley then simmer, uncovered, for a further three minutes.  Allow to cool.
3. Preheat oven to 175 degrees.  Spoon beef mixture into a lightly greased 6 cup capacity pie dish.
4. Cut thin strips of pastry and place around edge of pie dish then brush with water.  Cut pastry sheets to fit top of pie (enough to cover strips around edges).  Cut 1cm nicks through both layers of pastry around the rim of the dish, pressing edges to seal.  Cut 4 small slits in top of pie.  Decorate with pastry trimmings if desired.
5. Brush pastry with beaten egg yolk.  Bake for about 30 minutes or until pastry is puffed and golden and filling is heated through.  Serve and enjoy.

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Veal Osso Bucco

Ingredients

• 1 tbs olive oil
• 4 large pieces Veal Osso Bucco
• 2 onions, roughly chopped
• 3 garlic cloves, crushed
• 400gm can diced tomatoes
• 1 cup dry white wine
• 1 tbsp tomato paste

Method

1. Preheat oven to 160 degrees. Heat oil in a casserole dish over a medium heat. Brown veal on all sides. Remove and set aside. Add onion and garlic to dish and cook until onion is soft. Add tomatoes, wine and tomato paste, season with salt and pepper and bring to simmer.
2. Return veal to dish and combine with sauce.  Cover and cook for about 2 hours until veal is tender and falling off the bone. Add seasoning.
3. Serve with mashed potatoes and green beans.

Simple Scotch Eggs

Scotch Eggs are a classic dish traditionally made with good quality sausage meat and served cold.  This is a simple variation using mince.  Delicious served warm with vegies or served cold with a good salad.  Perfect picnic food!!

Makes 6
Preparation + Cooking:  50 minutes + 1 hour refrigeration time
Ingredients

• 8 extra large eggs
• 600gm veal mince
• 2 garlic cloves, finely chopped
• ½ onion, finely chopped
• 1½ tbsp dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp chopped fresh thyme
• 1/4 cup chopped parsley
• 1 tsp salt
• 1 + 1/4 cups breadcrumbs
• Canola oil to deep fry
• Tomato chutney or relish to serve

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Method

1. Boil six of the eggs for 8 minutes.  Remove from heat and place in a bowl of iced water to stop cooking process.  If you prefer soft boiled eggs, boil for 4 minutes then place in iced water.  Allow to cool for 5 minutes then peel.
2. Meanwhile, place the mince, 1 egg, garlic, onion, mustard, Worcestershire sauce, herbs and salt into a large bowl.    Use your hands to mix until well combined.
3. Divide the mince into six equal portions.  Hold one portion in the palm of your hand and use other hand to flatten.  Place one cooked egg into the centre of the mince.  Shape the mince around the egg and press firmly to seal.  Repeat with other five portions.
4. Whisk the remaining egg in a bowl.  Place breadcrumbs in a separate bowl.  Dip the ball in the egg then roll in breadcrumbs to lightly coat.  Repeat, dipping the ball in egg and breadcrumbs to double coat.  Place on a small tray lined with greaseproof paper.  Repeat procedure with other five eggs.  Refrigerate for 30 minutes to firm.
5. Heat oil in a deep fryer to 160 degrees.  Add half of the Scotch eggs to the oil and cook for about 8 minutes or until golden brown and cooked through.  Transfer to a plate lined with paper towel to drain.  Sprinkle with salt.  Repeat with remaining Scotch eggs.
6. Serve with tomato chutney or relish.  Enjoy.

Smoked Salmon Arancini

Delicious and comforting Arancini served with garlic aioli.  Perfect as a main meal with salad or, if you roll them smaller, fantastic finger food.  Thanks to Woolies Fresh magazine for the recipe www2.woolworthsonline.com.au/Shop/Recipe/1333?name=smoked-salmon-arancini

Bolognese Scroll

A delicious way to use up leftover bolognese sauce.
Ingredients

• Ready-made puff pastry sheets, thawed
• Parmesan cheese, grated
• Bolognese Sauce
• Beaten egg
• Garden Salad to serve

​Method

1. Preheat oven to 200 degrees.  Sprinkle pastry sheets with parmesan.  Top with bolognese sauce. Brush edges of pastry with beaten egg.  Roll lengthwise and press edges to seal.
2. Brush pastry with beaten egg and bake until golden brown. Serve with garden salad.

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Stuffed Eggplants

A delicious, comforting dish which is perfect for winter.
Ingredients

• 2 large eggplants
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp Moroccan seasoning
• 300gm lamb mince
• ½ cup basmati rice
• 3/4 cup tomato passata
• ½ cup beef stock
• 100gm feta, crumbled
• canola spray
• 2 tbsp coriander leaves
• Salad or veges to serve

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Method

1. Preheat oven to 200 degrees. Halve eggplants lengthways. Cut a 1.5cm border around inside edge of eggplants. Score in a diamond pattern and use a spoon to scoop out the flesh. Chop flesh roughly.
2. Heat oil in a deep frying pan over medium high heat. Cook onion until soft, add garlic and Moroccan seasoning then cook, stirring for 1 minute. Add chopped eggplant flesh. Cook for 5 minutes until soft.  Add mince and cook until browned. Stir in rice, passata and stock. Season to taste.
3. Place eggplant shells on a lined and lightly greased oven tray. Fill with mince mixture. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with feta and spray with canola.  Bake for a further 15 minutes or until eggplant is tender and top is golden. Top with coriander and serve with your choice of salad or veges.

Note
The eggplant will soften so be very careful when removing from oven tray.

Chicken and Pork Terrine

This is a beautiful dish for summer and is perfect served with a simple salad.  It's a little "fiddly" to make but definitely worth the effort.
Serves 10
Preparation + cooking time:  2 hours (plus several hours refrigeration)
Ingredients

• 8 to 10 long bacon rashers, rind removed
• 800gm chicken mince
• 2 tbsp thyme, fnely chopped
• 2 egg yolks
• 1/3 cup unsalted pistachios, roughly chopped
• 800gm pork mince
• 1/3 cup dried sweet cranberries, chopped
• 50gm baby spinach leaves
• 200gm chargrilled red capsicum, thickly sliced
• 2 tbsp cranberry sauce (plus 1 cup extra)
• 1 tbsp flat leaf parsley, chopped

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Method

1. Preheat oven to 180 degrees (160 fan forced).  Grease a 24 x 12cm (8 cup) terrine dish/loaf pan.  Line base and sides with about 6 of the bacon rashers, slightly overlapping, leaving enough room to extend over the top for wrapping.
2. Combine chicken mince, half the thyme, 1 egg yolk and pistachios in a medium bowl.  Season.
3. Combine pork mince, remaining thyme, 1 egg yolk and cranberries in a separate bowl.  Season.
4. Press chicken mixture firmly into the base of the bacon-lined pan, top with spinach leaves and capsicum.
5. Press pork mixture evenly over top.  Wrap the overhanging bacon rashers over the surface to partly cover then top with extra bacon slices, placing lengthwise, tucking ends to fit neatly and cover the top entirely.  Cover with baking paper then a layer of foil.
6. Place terrine pan in a large, deep roasting pan.  Fill roasting pan with enough boiling water to come halfway up the sides of the terrine pan.  Bake for 1 hour.
7. Remove terrine and roasting pan from oven.  Remove baking paper and foil.  Drain cooking juices from terrine.  Brush the top of terrine with cranberry sauce.  Return the terrine pan to the oven to bake for a further 30 minutes or until browned and cooked through.  Test by inserting a wooden skewer into the centre of the terrine.  The juice should be opaque, if it is pink return to the oven for a further 10 minutes then test again.
8. Cool completely in loaf pan.  Cover with plastic wrap then foil.  Refrigerate for several hours (or overnight).
9. Carve into thick slices and serve with extra cranberry sauce and sprinkle with parsley.​​

Hint
Try roasting your own capsicums in advance instead of using shop bought.  I have a couple of lovely recipes for roasted capsicum available on "Canapes and Cheese Boards" on the menu bar to the left.  Enjoy!

BBQ Pork Ribs with Asian Coleslaw

Delicious served with warm bread rolls and mashed potato for a real "comfort food fix".
Preparation + cooking:  60 minutes
Serves 4
Ingredients

• 1.5kg pork ribs
• ½ cup tomato sauce
• 2 tbsp honey
• 2 tbsp sweet chilli sauce
• 2 tbsp hoi sin sauce
• 2 tbsp lemon juice
• 3 garlic cloves, crushed

Asian Coleslaw:

• ½ wombok, finely shredded
• 1 carrot, peeled and cut into thick sticks
• 1 red capsicum, deseeded, thinly sliced
• ½ cup corn kernels
• ½ cup bean sprouts (optional)
• ½ cup mint leaves, shredded
• 1/4 cup ranch dressing

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Method

1. Place ribs in a large saucepan and cover with cold water.  Bring to boil over high heat.  Reduce heat and simmer for 20 minutes or until cooked through.  Drain and cool.
2. Combine tomato sauce, honey, sweet chilli sauce, hoi sin sauce, lemon juice and garlic in a bowl.
3. Arrange ribs in a single layer in a large ceramic dish.  Pour sauce over ribs, turning to coat.  Cover and refrigerate for at least 1 hour (overnight is great).
4. Meanwhile, prepare Asian Coleslaw.  In a large bowl, combine wombok, carrot, capsicum, corn kernels, bean sprouts (optional), mint and ranch dressing.  Toss until well combined.
5. Heat a BBQ hotplate or frying pan to high.  Add ribs and cook for 8 minutes or until cooked through.
6. Serve ribs with Asian coleslaw and other side dishes, as required.

Salt and Pepper Salmon

A delicious and versatile dish which I recently used as part of an Asian Banquet.  Try serving with fruit salsa, salad or cous cous.

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Ingredients

• 1 tbsp sea salt
• 1 tbsp cracked black peppercorns
• 1 tbsp oil
• 400gm salmon fillets (skin on)

Method

1. Combine salt and pepper in a small bowl.  Sprinkle over both sides of salmon, pressing to stick.
2. Heat oil in a large frying pan over medium heat. Cook salmon, skin-side down, for 3 to 4 minutes. Turn and cook for a further 2 to 3 minutes or until golden and cooked to your taste.

Jamie Oliver's Asian Sea Bass with Sticky Rice and Asian Greens

This is a beautiful combination of fish and Asian flavours.  I used whole baby Barramundi instead of Sea Bass.  Many thanks to Jamie Oliver for this amazing recipe http://www.tv3.co.nz/Asian-Sea-Bass-with-Sticky-Rice-and-Dressed-Greens/tabid/3558/articleID/94579/Default.aspx

Moroccan Lamb Meatballs 

Serves 4
Preparation + cooking time:  70 minutes
Ingredients

• 500gm lamb mince
• 1/3 cup fresh breadcrumbs
• ½ cup coriander, chopped
• 2 tbsp Moroccan spice mix
• 5 eggs
• 2 tsp olive oil
• 1 onion, finely chopped
• 2 x 400gm diced tomatoes
• 2 tbsp honey
• Couscous to serve

Method

1. Place mince, breadcrumbs, half the coriander, 1 tablespoon of spice mix and 1 egg in a large bowl.  Season well with salt and pepper.  Mix until well combined.  Roll tablespoons of mixture into 20 meatballs.  Place on a large plate.  Cover and refrigerate for 20 minutes.
2. Heat non-stick frying pan over high heat.  Cook meatballs in 2 batches, turning often for 5 minutes or until browned.  Transfer to a large plate.  Drain excess fat from pan.
3. Heat oil in pan over medium high heat.  Add onion and cook for about 3 minutes until softened.  Add other tablespoon of spice mix, tomatoes and honey.  Bring to a simmer.  Return meatballs to pan.  Reduce heat to low.  Simmer, uncovered for 20 minutes or until meatballs are tender and sauce has thickened.
4. Make 4 holes in tomato mixture.  Crack remaining eggs into each hole.  Cover and cook for about 8 minutes or until eggs are set.  Sprinkle with remaining coriander.  Serve immediately with couscous.

Confit Chicken

Ingredients

• 12 chicken pieces
• 200gm salt
• 1 head garlic, peeled and crushed
• 4 thyme sprigs
• 2 bay leaves
• 1 tsp ground black pepper
• 2kg duck fat or 2 litres olive oil

Method

1. Place chicken pieces in a large bowl.  Mix together the salt, garlic, thyme, bay leaves and pepper.  Rub mixture over the chicken and leave to stand for 1 hour in the fridge.
2. Preheat oven to 120 degrees. Meanwhile, rinse chicken and pat dry with kitchen paper.  Place chicken in a single layer in a roasting dish.  Cover with melted duck fat or olive oil and cook for 3 hours.  Serve as desired.

Manu's Easy Oven Baked Risotto

This is the dish from the TV commercial I filmed with Manu Feildel for Campbell's Real Stock.  It is a delicious, comforting dish.  Here is a link to the recipe:

http://www.campbellskitchen.com.au/Recipes/Easy-Oven-Baked-Chicken-Mushroom-Risotto/

Mmmmm.  Enjoy :D

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Marinated Lamb with Chargrilled Eggplant Couscous

Ingredients

• Lamb chops or lamb rack (sufficient for 4 persons)
• 1/4 cup olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 tbsp fresh lemon juice
• 1 tsp crushed garlic
• Ground black pepper

Eggplant Cous Cous:

• 1 packet cous cous (sufficient for 4 persons)
• 2 large eggplants, sliced
• Canola spray
• 3 tomatoes, diced
• 3/4 cup flat leaf parsley leaves, roughly chopped
• 3/4 cup mint leaves, roughly chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1/3 cup unsalted peanuts (or slivered almonds)
• ½ cup plain yoghurt
• Lemon wedges to serve

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Method

1. Prepare marinade for lamb by combining olive oil, parsley, mint, lemon juice, garlic and ground pepper.  Add lamb and allow to marinate for an hour (or longer if you have time).
2. Prepare cous cous in accordance with packet directions.
3. Heat a BBQ grill or chargrill on medium high.  Spray eggplant slices with oil.  Cook in batches for 2 minutes each side or until tender and golden.  Set aside to cool.
4. Place lamb on BBQ or chargrill and cook to your liking.
5. Meanwhile, combine cous cous, eggplant, tomato, herbs, oil and 1 tbsp lemon juice in a serving bowl.  Season with salt and pepper.  Sprinkle with peanuts (or almonds).
6. In a small bowl combine the yoghurt, remaining lemon juice and a litre water to bring to pouring consistency.
7. Serve lamb chops on a platter with lemon wedges, fresh mint and yoghurt dressing.

Pan Fried Salmon with
Mushroom Risotto

Serves 4
Ingredients

• 2 long salmon fillets (skin on)
• 1 tbsp olive oil
• Sea salt and ground black pepper

Risotto

• 1 tbsp oil
• 80gm butter
• 350gm chopped mushrooms
• 2 cups arborio rice
• ½ cup white wine
• 1½ litres chicken or vegetable stock

To serve:

• Fresh herbs (eg parsley, chives) finely chopped
• Flavour infused olive oil (garlic or truffle is perfect)
• 1/4 cup parmesan cheese, finely grated (or pecorino)

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Method

1. Place chicken stock in saucepan.  Bring to boil then reduce heat to low to keep warm.  Melt 60gm of the butter in large frying pan and gently fry mushrooms on a medium heat until soft.  Add rice and stir for 1 minute until well coated.  Stir in wine.  Reduce heat to a gentle simmer.  Add chicken stock one ladle at a time, stirring continuously until liquid is almost absorbed before adding the next ladle-full.  Continue stirring and cooking until stock is absorbed, rice is cooked and it is a thick consistency. Add remaining butter and season with salt and pepper to taste.  Cover with foil and keep warm.
2. Cut salmon in half lengthwise.  Rub salmon in olive oil and season with salt and pepper.  Heat olive oil in frying pan over high heat.  Place salmon in hot pan (skin side down).  It must sizzle to make the skin crispy.  Leave to cook in oil on high heat for approx 4 minutes until skin is browned and crispy.  Flip salmon and cook for a further  2 to 3 minutes (or until cooked to your taste).
3. Place a serving of risotto on warm plates.  Top with pan salmon.  Sprinkle lightly with grated parmesan, drizzle with your choice of infused olive oil and garnish with chopped herbs.

Cheese Tourta

Simple, tasty and versatile. The recipe below is for Leek and Bacon Tourta, however, the variations are endless.  I've also used plain cheese, leek and potato and salmon and brie (see middle picture above).  Tourta is delicious as a snack or can be served as a main with vegetables or side salad.  Enjoy!!
Ingredients

• 1 tbsp oil
• 2 bacon rashers, chopped
• 1 large leek, sliced
• ½ cup rice
• 4 eggs, beaten
• 100gm grated tasty cheese
• 1 tbsp fresh parsley
• 1 tsp dried marjoram
• 1 garlic clove, crushed
• 3 tbsp Parmesan cheese
• Cherry tomatoes, halved​

​Method

1. Preheat oven to 170 degrees. Boil rice in salted water until cooked. Set aside to cool slightly.
2. Heat oil and fry leeks, bacon and garlic over medium heat until soft.
3. Mix together the rice, leek and bacon mixture, beaten eggs, grated tasty cheese and herbs. Season to taste.
4. Place the mixture into a greased 20cm x 20cm baking dish. Sprinkle with parmesan cheese and top with cherry tomatoes.
5. Bake for about 40 minutes until golden brown.

Poached Asian Chicken Balls
Asian Crab Cakes with Cucumber and Mango Chutney

POACHED ASIAN CHICKEN BALLS

• 4 cups chicken stock
• 500gm chicken mince
• 1 tbsp grated fresh ginger
• 1 tsp minced lemongrass
• 1 clove garlic, crushed
• 3 shallots, finely sliced
• 1 tbsp mint, finely chopped
• 1 tbsp coriander, finely chopped
• 1 tbsp lime juice
• 1 tbsp fish sauce

Sweet chilli & lime sauce:

• 1/3 cup sweet chilli sauce
• 1 tbsp lime juice
• 1 tbsp fresh coriander, chopped

Method:

1. Bring chicken stock to boil in a large saucepan or frypan then reduce to simmer.
2. Meanwhile, combine chicken mince, ginger, lemongrass, garlic, shallots, mint, coriander, lime juice and fish sauce in a bowl. Season lightly with salt and pepper. Roll tablespoons of mixture into balls.
3. Drop balls into simmering stock and cook for about 5 to 6 minutes until cooked through.
4. Serve with sweet Chilli & lime sauce (1/3 cup sweet chilli sauce, 1 tbsp lime juice and 1 tbsp chopped coriander).

Note:  This is also great as a finger food or make balls larger and serve with rice and salad as a main meal.

ASIAN CRAB CAKES with MANGO CHUTNEY

• 1/3 cup mayonnaise
• 1 egg
• 1 to 2 tsp fish sauce (depending on how salty you like it)
• 1/4 cup spring onions, very finely chopped
• 1 tbsp finely grated, peeled fresh ginger
• 1 tbsp finely chopped fresh coriander
• 1 long red chilli, very finely chopped
• 2 tsp lime juice
• 1 tsp sesame oil
• 500gm crab meat (fresh or canned)
• 1½ cups Panko breadcrumbs
• ½ cup oil for cooking
• 60gm unsalted butter
• ½ small continental cucumber, very finely sliced
• Fresh coriander for garnish

MANGO CHUTNEY

• 1 cup sugar
• 1 mango, diced
• 1/4 cup rice wine vinegar
• 2 tbsp lime juice

Method:
To prepare crab cakes, whisk together the mayonnaise, egg, fish sauce, onion, ginger, coriander, chilli, lime juice & sesame oil. Add the crab meat and stir to combine. Fold in breadcrumbs. Cover and refrigerate for at least 1 hour to allow breadcrumbs to soften. Form 1/4 cups of mixture into 16 x 2cm thick crab cakes. Arrange crab cakes in a single layer and store covered in fridge until ready to cook.

To make the Mango Chutney, heat a heavy based medium saucepan over medium heat for 2 minutes. Add sugar and cook without stirring, tilting pan occasionally until sugar melts and becomes amber brown, approx 5 minutes. Do not stir sugar mixture as it will crystallise. Remove pan from heat and stir in mango (caramel will seize ... this is OK), then stir in vinegar and lime juice. Return pan to medium heat and simmer gently, stirring occasionally for 3 to 4 minutes or until caramel bits dissolve, mango becomes translucent and liquid just thickens. Transfer chutney to a bowl to cool completely. Chutney will continue to thicken slightly as it cools.

Heat a large non-stick frying pan over medium-high heat. Add half the oil and butter and stir for 1 minute or until butter melts. Fry crab cakes in batches for approx 2 minutes each side until crisp, golden and cooked through. Transfer to paper towel to drain. Wipe out pan and repeat process with remaining oil, butter and crab cakes.

Arrange crab cakes on a plate, top with a slice of cucumber, mango chutney and garnish with fresh coriander.

Serve the crab cakes and chicken balls on a plate with a fresh rocket salad.

Warm Chicken and Pork Terrine

Ingredients

• 8 bacon rashers, rind removed
• 2 capsicums, roasted with skin removed (or 185gm shop bought marinated roast capsicum)
• 500gm chicken mince
• 300gm pork mince
• 1/3 cup shelled pistachios
• 1 egg
• 2 tsp chopped fresh thyme (or 1 tsp dried)
• 1 tbsp chopped fresh parsley (or 2 tsp dried)
• 4 boiled eggs, cooled and shelled
• Rocket salad and Chilli Jam (or chutney) to serve

​Method

1. Preheat oven to 180 degrees. Line base and sides of a greased, 5 cup capacity loaf tin with bacon slices, overlapping to cover base and overhanging to cover when filled.  Cover base with 1/2 of the roasted capsicum.
2. Combine chicken and pork mince, pistachios, egg and herbs and season with salt and pepper.  Press half of mince mixture on top of capsicum in the prepared tin. Arrange eggs down centre of mince. Cover with remaining mince then top with remaining capsicum.  Fold bacon over the top of to enclose filling.
3. Bake for approx 50 minutes until firm. Cover with foil if top starts to overcook. Allow to rest in pan for 10 minutes before turning onto a serving plate.
4. Slice and serve with pan juices, rocket salad and chilli jam (or chutney). 

Mushroom and Leek Risotto with Truffle Oil

Ingredients

• 50gm butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 garlic clove, crushed
• 1 leek (white part only), finely sliced
• 300gm mushrooms, sliced
• 2 cups Arborio rice
• ½ cup dry white wine
• 1 litre chicken stock
• 60gm parmesan, grated (+ a little extra to garnish)
• 1 tbsp parsley, roughly chopped
• Truffle oil (or olive oil) to serve

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Method

1. Pour chicken stock into a saucepan, bring to boil and reduce heat to a very gentle simmer.
2. In a separate large saucepan melt butter, add olive oil, leek, onion, garlic and cook over medium heat for 2 minutes. Add mushrooms and cook for 3 minutes. Season with salt & pepper. Add the rice and cook for a minute or until the rice is coated in butter mixture. Add wine and stir continually until the wine is absorbed.
3. Add chicken stock, 1/2 cup at a time, making sure all of the liquid is absorbed before adding the next 1/2 cup of stock. Continue until stock is gone, rice is tender and the risotto has a creamy texture. 
4. Remove from heat and stir through grated parmesan and most of parsley. Spoon into dishes, sprinkle with extra parmesan and parsley.  Drizzle with oil and serve.

Jambalaya

Photo coming soon!
Preparation + cooking:  30 minutes (approx)
Ingredients

• 3 tbsp vegetable oil
• 225gm long grain rice
• 600ml chicken stock
• 60ml white wine
• 1 bay leaf
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 small green capsicum, chopped
• 1 celery stick, chopped
• 225gm ham, diced
• 500gm cooked prawns, peeled
• 100gm chorizo sausage
• ½ tbsp tomato paste
• ½ tsp dried thyme

​Method

1. Fry the rice in 1 tbsp of the oil for 3 minutes then add 500ml of the stock, wine and bay leaf.  Bring to the boil and cook until the rice is almost tender.
2. Meanwhile, fry the onion, garlic, capsicum and celery in the remaining oil until just tender.  Add the ham, prawns and chorizo.  Cook until all ingredients are heated through.
3. Combine the fried ingredients with the rice and add the remaining stock.  Stir in tomato paste and thyme.  Season with salt and pepper to taste.
4. Serve with a green salad and French bread.  Enjoy.

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Pistachio Crusted Salmon

Photo coming soon!
Serves 8
Preparation + Cooking:  30 minutes

Ingredients

• 170gm pistachios, finely chopped
• ½ bunch dill, finely chopped
• Finely grated zest of 1 lemon
• 8 small salmon fillets (about 200gm each)

Method

1. Preheat oven to 190 degrees (170 fan forced).  Line a large baking tray with baking paper.
2. Combie pistachios, dill and lemon zest in a bowl.  Press top side of each salmon fillet into the pistachio mixture to coat evenly.  Sprinkle any leftover mixture on fillets.  Press down gently then spray with oil.
3. Bake salmon for 5 minutes.  Remove from oven and cover loosely with foil.  Cook for a further 5 minutes.  Uncover and allow to stand for 5 minutes before serving.

Hint
Delicious served with Potato Galettes and steamed snow peas.

Pastitsio

Photo coming soon!
This dish can be time consuming and fiddly to make (but is absolutely worth the effort)
Preparation + cooking:  80 minutes (approx)
Serves 6
Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500gm lamb mince
• 400gm can diced tomatoes
• ½ cup white wine
• 2 tbsp tomato paste
• 1½ tsp dried oregano
• ½ tsp cinnamon
• 250gm macaroni pasta
• 80gm butter
• 1/3 cup plain flour
• 2 + 1/4 cups milk
• 2/3 cup grated tasty cheese
• 1 egg, lightly beaten

Method

1. Heat oil in a deep frying pan over medium heat.  Add onion and garlic then cook for 3 minutes or until onion is soft.  Add mince and cook, stirring often, until browned.
2. Stir tomatoes, wine, tomato paste, oregano and cinnamon into mince mixture.  Season to taste.  Bring to boil and reduce heat.  Simmer for 25 minutes or until thick.  Allow to cool slightly.
3. Meanwhile, cook macaroni in boiling salted water until just tender.  Drain and return to pan.  Stir meat sauce into pasta.  Preheat oven to 180 degrees.  Grease an 8 cup (2 litre) lasagne dish.
4. Melt butter in a saucepan over medium heat.  Add flour and stir until bubbling.  Remove from heat and slowly add milk, stirring until smooth.  Return to heat and stir  constantly until mixture comes to the boil.  Reduce heat and simmer for 2 minutes or until thickened.  Add cheese and stir until melted.  Cool for 10 minutes.  Stir beaten egg into sauce.
5. Spoon meat and pasta mixture into prepared dish.  Pour cheese sauce over and spread evenly.  Bake for 40 to 45 minutes or until golden.  Allow to stand for 10 minutes before serving.  Enjoy with green salad and a glass of vino.

Variation
I substituted sweet red wine for the white wine and it was just as nice.