Marvellous mains

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 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.  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 massaged into your steak.  Garlic, truffle or chilli infused oils are amazing
Serve with baby potatoes

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 + cooking:  30 minutes
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice, plus extra to serve
• 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 shop bought coleslaw
• 1 can corn kernels, drained
• ​Coriander, 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 until 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, optional.  Serve and enjoy.

Notes
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 get creative
Recipe credit
​Taste.com

Chicken meatballs with mushroom sauce and polenta

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

• ⅓ cup sage leaves
• 500gm chicken mince
• 1 tsp finely grated lemon rind, optional
• 1 spring onion, finely chopped
• Salt and pepper
• 2 tbsp olive oil
• 300gm mushrooms, sliced
• 2 garlic cloves, thinly sliced
• ¼ cup dry white wine
• 1½ cups chicken stock
• 1 tsp lemon juice, optional
• 1½ cups skim milk
• ¾ cup instant polenta
• 2 tbsp finely grated parmesan cheese
• Shaved parmesan cheese, to serve

​Method

1. Finely chop half the sage.  Put mince, chopped sage, lemon rind (if using) and spring onions in a bowl.  Season well with salt and pepper then mix until just combined.  Using damp hands, roll tablespoons of mixture into balls and transfer to a plate.
2. Heat 1 tbsp of the oil in a large frying pan over medium heat.  Cook the remaining sage leaves 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 occasionally, for 8 minutes or until browned.  Transfer to a bowl.  Increase heat to medium-high and heat remaining oil in the pan.  Add mushrooms and cook for 3 minutes or until golden.  Stir in garlic for 1 minute or until aromatic. Deglaze pan with wine and cook until reduced by half.  Add ¼ cup of the stock.  Simmer for 2 minutes or until reduced by half.   Return meatballs to pan.  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.
5. Divide polenta among serving plates.  Top with meatballs and mushroom mixture.  Sprinkle with sage leaves and top with shaved parmesan.

Notes
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 during cooking 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 + cooking:  1 hour + overnight brining
Serves 4
Ingredients

• 2 x 330ml bottles of lager
• 1 lemon, halved
• ½ cup honey
• 1 tbsp thyme leaves
• 30gm packet spicy seasoning of your choice
• 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 1½ 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°C (180 fan forced).  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 cheese, plus extra to serve
• ½ cup plain flour
• 3 tbsp olive oil
• 75gm pancetta, chopped

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400gm risoni pasta
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 cup red wine
• Salt and pepper
• Finely chopped flat parsley leaves, 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, red wine and 2 cups hot 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. Divide among serving bowls and scatter with parmesan and chopped parsley.

Notes
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 beef stock instead of water
Stir gently so your meatballs don't break
Recipe credit
Delicious Magazine

Eggplant rotolo ragu

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

• 2 tbsp olive oil, plus extra to drizzle
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 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 diced tomatoes
• 1 cup red wine
• Salt and pepper
• 2 large eggplants
• ¼ cup grated parmesan cheese
• 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 red 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°C (180 fan forced).  Thinly slice the eggplants lengthways, discarding the small outer slices then drizzle with oil.  Cook eggplant in batches in a frypan over medium-high 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) into 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.

​Notes
Allow plenty of time to make this dish to perfection
I recommend this recipe for experienced home cooks
Enjoy with crusty bread and a selection of your favourite vegetables
​Recipe credit
Delicious Magazine​

Thai pork salad with peanuts

​Fast and fabulous ... versatile, delicious and easy to create
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• Family pack microwave jasmine rice
• 1 tbsp peanut oil
• 500gm pork mince
• 1 tsp crushed garlic
• 1 tsp grated or minced ginger
• 1 long red chilli, sliced
• Juice of 1 lime, plus wedges to serve
• ¼ cup fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 bunch coriander leaves, roughly torn
• 2 tbsp peanuts
• 2 baby cos lettuces, to serve

​Method

1. Cook rice in accordance with packet directions and set aside
2. Heat peanut oil in a large frying pan or wok. Cook mince, stirring until browned. Add garlic, ginger, chilli, lime juice, fish sauce, soy sauce and sugar. Cook for about 5 minutes until fragrant.
3. Add rice and stir to combine.  Cook for a further 2 to 3 minutes until heated through.  Remove from heat and stir through most of the coriander.
4. Spoon rice into serving bowls and top with peanuts and remaining coriander leaves.   Serve with cos lettuce and lime wedges.

Serving suggestion
Serve the rice in cos lettuce 'shells' and eat it like a taco

Potato croquettes with cheese and bacon

Tasty, retro balls of pure comfort food with a 'gooey' cheese centre
Makes 6
Ingredients

• 4 medium potatoes
• Salt and pepper
• 1 small onion, finely diced
• 200gm diced bacon
• 100gm tasty cheese
• 2 eggs
• 2 cups panko breadcrumbs
• Canola oil spray

Method

1. Peel potatoes, cut into quarters and cook in boiling salted water for about 10 minutes until just tender.
2. Strain and mash potatoes roughly. Season with salt and pepper.  Stir in the onion and diced bacon.  Refrigerate for 30 minutes.
3. Chop cheese into 2cm cubes.  Shape potato mixture into 6 balls.  Place a cube of cheese into the centre of each ball then fully enclose in the potato mixture.
4. Lightly beat eggs in a small deep bowl.  Place breadcrumbs into a separate large bowl.  Dip one ball at a time into the egg mixture then roll in breadcrumbs.  Place onto a lined tray and refrigerate for 30 minutes.
5. Place balls into air fryer.  Spray with canola oil and cook at 170°C for 10 minutes.  Turn balls over (to ensure they brown evenly) then increase heat to 200°C and cook for a further 6 minutes or until golden.

Notes
These croquettes were cooked in my air fryer, however, they can be deep fried or baked in the oven
Do not add liquid or butter to the potatoes when mashing, the mixture will become too soft to shape into balls
Serve with salad, veges or chips

Cheesy rissoles

Classic, tasty comfort food
Serves 4 to 6
Ingredients

• 1kg beef mince
• ¾ cup breadcrumbs
• 2 eggs
• 1 cup grated parmesan cheese
• 2 tsp minced garlic
• 2 tsp dried Italian herbs
• 1 tbsp tomato paste
• Salt and pepper
• Small block soft cheese (Swiss, Havarti, Jarslberg, feta etc), 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.
2. 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.
3. Preheat oven to 180°C (160 fan forced).  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 about 30 minutes until cooked through.  Serve and enjoy.

Serving suggestion
Delicious with mashed potatoes, gravy and green beans (or chips and salad)

White bean gnocchi with quick balsamic lamb ragu

Fabulous, filling, comfort food
Serves 4
Ingredients

• 2 x 400gm cans white cannellini beans, drained
• 1¼ cups plain flour
• 1 egg
• ¼ cup olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 500gm lamb mince
• 3 tomatoes, chopped
• ⅓ cup chopped oregano leaves, plus extra to serve
• 2½​​ tbsp balsamic vinegar
• Grated parmesan cheese, 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 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 1½ 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 1½ cm thick.  Cut into small pillow shapes about 2cm long.  Cook the gnocchi in the boiling water (in batches) for about 5 minutes or until they float to the surface.
5. Remove with a slotted spoon and toss gnocchi through the ragu sauce.
6. Serve with grated parmesan and extra oregano.  Enjoy.

Notes
I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifully
Keep gnocchi small so they cook through
Allow gnocchi to rest in the sauce so it absorbs the flavour
Recipe credit
Delicious Magazine​

Eggplant moussaka

Serves 6
Preparation + cooking:  2 hours
Ingredients

• 3 large eggplants, thinly sliced
• Salt and pepper
• Cooking spray
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 800gm lamb or beef mince
• 400gm can diced tomatoes
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ½ cup grated tasty cheese
• ½ cup panko breadcrumbs

White sauce

• 75gm butter
• ⅓ cup plain flour
• 2 cups milk

​Method

1. Sprinkle eggplant slices with salt and place in a sieve to drain for 30 minutes.  Rinse the eggplant slices and pat dry.  Spray eggplant with canola.  Heat a large frying pan over medium-high heat. Cook eggplant in batches for about 3 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 for about 5 minutes or until onion has softened.  Stir in mince and cook, stirring 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 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.  Cover with white sauce.  Sprinkle with cheese and top with breadcrumbs.  Bake for about 45 minutes or until golden.
5. Allow to stand for 15 minutes before serving.

Notes
Salting the eggplant slices before cooking removes any moisture and bitterness

Cottage pie

Serves 4
Preparation + cooking:  1 hour 10 minutes
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
• ½ cup red wine
• Salt and pepper
• 1kg potatoes, peeled and chopped
• 200ml milk
• 2 eggs, 1 separated
• 2 tbsp panko breadcrumbs
• 1 tbsp fresh thyme leaves

​​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 potatoes, add the milk, egg yolk and remaining butter.  Continue to mash until smooth and creamy.  Season to taste.
3. Preheat oven to 200°C (180 fan forced).  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.  Serve and enjoy.

Serving suggestion
Enjoy with a selection of your favourite vegetables

Shepherd's pie with creamy rice topping

Photo coming soon

Simply excellent
Serves 6 to 8
Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, finely chopped
• 200gm mushrooms, sliced
• 1kg lamb mince
• ¼ 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
• Salt and pepper

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°C (180 fan forced).  Heat oil in a large pan.  Add onions, garlic and mushrooms and cook, stirring until onions are soft.  Add lamb mince and cook until browned.  Stir in tomato paste, diced tomatoes, Worcestershire sauce and beef stock.  Simmer uncovered for about 20 minutes or until thickened.   Stir in corn and herbs then 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.  Stir in the water and bring to boil.  Reduce heat and simmer for about 10 minutes until tender and liquid is evaporated, stirring occasionally.  Stir in grated cheese and cream and season with salt and pepper.
3. Spread rice mixture over lamb mince and place in oven.  Bake for about 20 minutes or until golden.  Allow to stand for 10 minutes before serving.

Recipe credit
Australian Women's Weekly September 1996

Eggplant parmigiana

Delicious as a main meal served with salad or vegetables or equally as gorgeous served as a side dish with roast lamb or pork sausages
Ingredients

• 1kg eggplants
• Salt and pepper 
• 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 grated parmesan cheese
• 20gm butter

​Method

1. Preheat oven to 180°C (160 fan forced).  Cut the eggplants into 1cm slices, place in colander and sprinkle with salt.  Set aside for at least 30 minutes to drain.  This removes any bitterness from the eggplants.
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:  1 hour 20 minutes
Ingredients

• Canola spray
• ⅓ cup dried breadcrumbs
• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 500gm lamb mince
• 400gm can diced tomatoes
• ¼ cup fresh oregano
• 1 tsp allspice
• Salt and pepper
• 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 cheese

Method

1. Preheat oven to 180°C (160 fan forced).  Grease a 6 cup baking dish and coat with some of the breadcrumbs.
2. Heat 1 tbsp oil in a saucepan then cook onion, garlic and mince for 5 minutes until well browned.  Add tomatoes, oregano and allspice and simmer for 20 minutes.  Season to taste.
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 the milk until smooth.  Cook until sauce boils and thickens.  Whisk in egg yolks and nutmeg.
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.  Allow to rest for 10 minutes before serving.

Serving suggestion
Enjoy with a nice Greek salad or vegetables

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
Ideal served cold for your next picnic
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 thyme
• ¼ cup chopped parsley
• 1 tsp salt
• 1¼ cups breadcrumbs
• Canola oil to deep fry
• Tomato chutney or relish, to serve

​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 tray lined with baking paper.  Repeat procedure with the other five eggs.  Refrigerate for 30 minutes to firm.
5. Heat oil in a deep fryer to 160°C.  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.

Serving suggestion
​Delicious served warm with vegetables or served cold with a fresh green salad

Smoked salmon arancini

Delicious and comforting arancini served with garlic aioli
Perfect as a main meal with salad or, if you roll them smaller, they are fantastic finger food
​Thanks to Woolies Fresh Magazine for the recipe 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°C (180 fan forced).
2. Sprinkle pastry sheets with parmesan.  Top with Bolognese sauce. Brush edges of pastry with beaten egg.  Roll lengthwise and press edges to seal.
3. Brush pastry with beaten egg and bake until golden brown. Serve and enjoy with a fresh garden salad.

Stuffed eggplants

Sorry, an unattractive photo of a delicious, comforting dish which is perfect for winter
Ingredients

• 2 large eggplants
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp Moroccan seasoning
• 300gm lamb mince
• ½ cup basmati rice
• ¾ cup tomato passata
• ½ cup beef stock
• Salt and pepper
• 100gm feta, crumbled
• Canola spray
• 2 tbsp coriander leaves
• Salad or vegetables, to serve

​​Method

1. Preheat oven to 200°C (180 fan forced). Halve eggplants lengthways. Cut a 1½cm border around inside edge of eggplants. Score in a diamond pattern and use a spoon to scoop out the flesh. Retain the flesh and chop 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 oil.  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 vegetables.

Note
The eggplant will soften as it cooks, so please be very careful when removing it from the oven tray

BBQ pork ribs with Asian coleslaw

Delicious served with warm bread rolls and mashed potato for a real 'comfort food fix'
Preparation + cooking:  1 hour + marinating time
Serves 4
Ingredients

• 1½ kg pork ribs
• ½ cup tomato sauce
• 2 tbsp honey
• 2 tbsp sweet chilli sauce
• 2 tbsp hoisin sauce
• 2 tbsp lemon juice
• 3 garlic cloves, finely chopped

Asian coleslaw

• ½ wombok cabbage, finely shredded
• 1 carrot, peeled and cut into thin sticks
• 1 red capsicum, deseeded and thinly sliced
• ½ cup canned corn kernels, drained
• ½ cup bean sprouts, optional
• ½ cup mint leaves, shredded
• ¼ cup ranch dressing

​​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, hoisin sauce, lemon juice and garlic in a bowl.
3. Arrange ribs in a single layer in a large ceramic oven dish.  Pour sauce over ribs, turning to coat.  Cover and refrigerate for at least 1 hour (overnight is great to really infuse the flavours).
4. Meanwhile, prepare Asian coleslaw.  In a large bowl, combine wombok, carrot, capsicum, corn kernels, bean sprouts (if using), 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.  Make sure you have plenty of serviettes!

Recipe credit
Woolworths Fresh Magazine

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
Jamie Oliver's Asian style sea bass with sticky rice and greens

Moroccan lamb meatballs

Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 500gm lamb mince
• ⅓ cup breadcrumbs
• ½ cup coriander, chopped
• 2 tbsp Moroccan spice mix
• 5 eggs
• Salt and pepper
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400gm diced tomatoes
• 2 tbsp honey
• Couscous, to serve

Method

1. Place mince, breadcrumbs, half the coriander, 1 tbsp 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 2 tbsp olive oil in frying pan over medium-high heat.  Cook meatballs in 2 batches, turning often for 5 minutes or until browned.  Transfer to a large plate.
3. Heat remaining olive oil in frying pan over medium high heat.  Add onion and garlic then 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.
5. Meanwhile, cook the couscous according to packet directions.
6. Sprinkle the remaining coriander over the meatballs.  Serve immediately with couscous.

Confit chicken

Ingredients

• 12 chicken pieces
• 200gm salt
• 1 head garlic, peeled and roughly chopped
• 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°C (100 fan forced). Meanwhile, rinse chicken and pat dry with kitchen paper.  Place chicken in a single layer in a large roasting dish.  Cover with melted duck fat or olive oil and cook for 3 hours.  Serve as desired.

Marinated lamb with chargrilled eggplant couscous

Ingredients

• Lamb chops or lamb rack, sufficient for 4 people
• ¼ cup olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint, plus extra to serve
• 1 tbsp lemon juice
• 1 tsp minced garlic
• Ground black pepper

Eggplant couscous

• 1 packet couscous, sufficient for 4 people
• 2 large eggplants, sliced
• Canola spray
• 3 tomatoes, diced
• ¾ cup flat leaf parsley leaves, roughly chopped
• ¾ cup mint leaves, roughly chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper
• ⅓​ cup unsalted peanuts or slivered almonds
• ½ cup plain yoghurt
• Lemon wedges, to serve

​​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 couscous in accordance with packet directions.
3. Heat a BBQ or chargrill on medium-high.  Spray eggplant slices with oil.  Cook in batches for 2 minutes on 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 couscous, 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, 1 tbsp lemon juice and sufficient water to bring to a pouring consistency.
7. Serve lamb chops on a platter with lemon wedges, fresh mint and yoghurt dressing.

Poached Asian chicken balls
Asian crab cakes with cucumber and mango chutney

These two dishes are simply delightful served together.  Enjoy with a fresh rocket salad
POACHED ASIAN CHICKEN BALLS
Ingredients

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

Sweet chilli and lime sauce

• ⅓ cup sweet chilli sauce
• 1 tbsp lime juice
• 1 tbsp 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, spring onions, 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. Meanwhile, prepare the sweet chilli and lime sauce by combining the sweet chilli sauce, lime juice and chopped coriander.

ASIAN CRAB CAKES with CUCUMBER AND MANGO CHUTNEY
Preparation + cooking:  35 minutes plus refrigeration time
Ingredients

• ⅓ cup mayonnaise
• 1 egg
• 1 - 2 tbsp fish sauce, depending on how salty you like it
• ¼ cup spring onions, very finely chopped
• 1 tbsp fresh ginger, peeled and finely grated
• 1 tbsp finely chopped coriander
• 1 long red chilli, very finely chopped
• 2 tsp lime zest, very finely chopped
• 1 tsp sesame oil
• 500gm crab meat, fresh or canned
• 1½ cups panko breadcrumbs
• ½ cup canola oil
• 60gm unsalted butter
• ½ small continental cucumber, very finely sliced
• Fresh coriander, to garnish
• Pomegranate seeds, to garnish

MANGO CHUTNEY

• 1 cup sugar
• 1 mango, diced
• ¼ cup rice wine vinegar
• 2 tbsp lime juice

Method

1. To prepare crab cakes, whisk together the mayonnaise, egg, fish sauce, spring onions, ginger, coriander, chilli, lime zest and 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 and crab mixture to become more cohesive.
2. Form ¼ cups of mixture into 16 x 2cm thick crab cakes. Arrange crab cakes in a single layer on a tray as you form them.  Store covered in fridge until ready to cook.
3. 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 for about 5 minutes or until the melted sugar turns amber brown. Do not stir sugar mixture as it cooks as it will crystallise. Remove pan from heat and stir in mango (caramel will seize as mango is added ... this is OK), then stir in rice 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 begins to look translucent and liquid just thickens. Transfer chutney to a bowl to cool completely. Chutney will continue to thicken slightly as it cools.
4. Heat a large nonstick frying pan over medium-high heat. Add half the oil and butter and cook for 1 minute or until butter melts. Fry crab cakes in batches of 8 for about 2 minutes each side until crisp, golden and heated through. Transfer to paper towel to drain. Wipe out pan and repeat process with remaining oil, butter and crab cakes.
5. Arrange crab cakes on a plate, top with a slice of cucumber and mango chutney. Garnish with fresh coriander and pomegranate seeds.
6. Serve the crab cakes and chicken balls on a plate with a fresh rocket salad.

Notes
The mango chutney can be made up to 1 week ahead and refrigerated
Cooking in batches ensures even cooking. Do not overcrowd the frying pan or you risk 'stewing' the crab cakes rather than frying
Serving suggestion
This is a scrumptious main meal and each dish works equally as well as finger food

Warm chicken and pork terrine

Succulent and easy to make
Serves 4
Preparation + cooking:  1 hour
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
• ⅓ cup shelled pistachios
• 1 egg
• 2 tsp chopped fresh thyme, or 1 tsp dried
• 1 tbsp chopped fresh parsley, or 2 tsp dried
• Salt and pepper
• 4 soft boiled eggs, cooled and shelled
• Rocket salad and chilli jam or chutney, to serve

​Method

1. Preheat oven to 180°C (160 fan forced). Line base and sides of a greased 5 cup capacity loaf tin with bacon rashers, overlapping to cover base and overhanging to cover when filled.  Cover base with half of the roasted capsicum.
2. Combine chicken and pork mince, pistachios, egg and herbs then season with salt and pepper.  Press half of mince mixture on top of capsicum in the prepared tin. Arrange eggs along the centre.  Cover the eggs with the remaining mince, pressing lightly to ensure the eggs are fully enclosed.  Top with remaining capsicum.  Fold bacon over the top to enclose filling.
3. Bake for about  50 minutes until firm.  If the top starts to overcook, cover with foil. Allow to rest in pan for 10 minutes before turning onto a serving plate.
4. Slice and serve warm with pan juices, rocket salad and chilli jam, or chutney.

Recipe credit
​Woolworths Fresh Magazine 

Jambalaya

You simply must try this rustic Spanish and French inspired rice dish
​Serves 4
Preparation + cooking:  1 hour
Ingredients

• 2 tbsp olive oil
• 2 chorizo sausages, sliced
• 3 tsp minced garlic
• 1 brown onion, chopped
• 1 red onion, chopped
• 1 small red capsicum, deseeded and chopped
• 1 small green capsicum, deseeded and chopped
• 2 tsp smoked paprika
• 2 tsp sugar
• 200gm long grain rice
• 2 bay leaves
• 700gm bottle tomato passata
• 1½ cups chicken stock
• ¼ tsp cayenne pepper
• Salt and pepper
• ​500gm green prawns, peeled and deveined
• 3 tbsp chopped flat leaf parsley
• 6 spring onions, sliced
• Crusty bread or bread rolls, to serve

 ​Method

1. Heat olive oil in a large frying pan over medium-high heat and fry chorizo until golden.  Transfer to a plate lined with paper towel to drain. 
2. Add garlic, onion and capsicum to pan and cook for 5 minutes, then stir in paprika.  Return chorizo to pan then stir in the rice, bay leaves, passata, stock and cayenne pepper.  Season with salt and pepper.  Bring to the boil then reduce heat to low and simmer, uncovered for 25 minutes.
3. Stir in the parsley and most of the spring onions, reserving some to garnish.  Remove bay leaves then add prawns.  Cover and cook for a further 5 minutes, or until the prawns are just cooked through.  
4. Place in serving bowls and garnish with spring onions.  Serve with crusty bread or fresh bread rolls.

Pastitsio

Originating from Greece, this delicious pasta dish is similar to an Italian lasagne
This dish can be time consuming and fiddly to make, however, it is absolutely worth the effort
Preparation + cooking:  2 hours approximately
Serves 6
Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 tsp minced garlic
• 500gm lamb mince
• 400gm can diced tomatoes
• ½ cup white wine
• 2 tbsp tomato paste
• 1½ tsp dried oregano
• ½ tsp cinnamon
• Salt and pepper
• 250gm macaroni pasta
• 80gm butter
• ⅓ cup plain flour
• 2¼ 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 and 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 add to meat sauce.
4. Preheat oven to 180°C (160 fan forced).  Grease an 8 cup (2 litre) baking dish.
5. 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.
6. 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.

Notes
I substituted sweet red wine for the white wine and it was just as nice​
If lamb mince is unavailable, the dish works well with a combination of pork and beef mince
For a nicer presentation, layer the pasta in the dish first, spread the meat sauce over the pasta and finish with cheese sauce
Enjoy with garlic bread, a selection of your favourite vegetables and a nice glass of vino

Eggplant fans with parmesan cream

A very tasty side dish, or vegetarian main
Serves 4
Preparation + cooking:  1 hour 10 minutes
Ingredients

• 2 large eggplants
• 2 bottles pasta sauce
• 4 roma tomatoes
• 3 garlic cloves, thinly sliced
• 20 sprigs fresh thyme
• ¼ cup olive oil
• 1 cup water
• 300ml cream
• 1 cup finely grated parmesan cheese

​Method

1. Preheat oven to 200°C (180 fan forced).
2. Cut eggplants in half lengthwise, keeping the stem end in tact.  Place an eggplant half, flesh side down on a work surface.  Cut 6 long slits from below the stem to the base.  Use your hand to press down the slices to form a fan.  Repeat with remaining eggplant.
3. Pour 1 bottle of pasta sauce into each of 2 deep baking dishes.  Place eggplant fans on top. Cut each tomato into six slices lengthwise.  Place a slice between each eggplant slice.  Sprinkle with garlic and thyme.  Drizzle with oil to completely coat the eggplants.  Pour water around the edges of the 2 dishes.  Bake for about 45 minutes, swapping trays halfway through cooking, or until eggplant is golden and tender.
4. Place cream and parmesan in a small saucepan.  Cook, stirring over a medium heat for 5 minutes or until the cheese melts and the mixture thickens.
5. Divide the eggplant fans among serving plates and drizzle with parmesan cream.

Note
If you would like to create a "meaty" dish, replace the pasta sauce with store bought or pre-made Bolognese sauce
Recipe credit
Taste.com

Corned beef silverside

Photo coming soon

Traditional, delicious fare which is very easy to make
Serves 4 - 6
Preparation + cooking:  2 hours 20 minutes
Ingredients

• 1.5kg piece corned beef silverside
• 2 bay leaves
• ¼ cup malt vinegar
• ¼ cup firmly packed brown sugar
• 8 black peppercorns
• 6 whole cloves
• 1 large brown onion, quartered
• 1 large carrot, sliced thickly
• 1 celery stick, roughly chopped

Method

1. Place all ingredients in a large saucepan.  Cover completely with cold water and bring to boil.  Reduce heat to simmer and cook, covered, over low heat for 1 hour.  Allow to stand for 1 hour.  Remove the beef from the liquid.  Discard liquid and vegetables.
2. Serve as desired.

Notes
Corned beef can be prepared a day before.  Place beef into cooking liquid, cover and refrigerate overnight
If you have time, simmer for 2 hours
Not suitable to freeze or microwave
Serve with white sauce, parsley sauce or mustard sauce
​Any leftovers are perfect for sandwiches