G.T.O - Recipes Please!

[extulit]

Memo: G.T.O
Here at "exville", cooking is way down the 'things-we-like-to-do list'. She <strike>is no good at it</strike> doesn't like doing it and my efforts are not what you'd describe as delectable. Now, this eating out all the time business is costing me an arm and a leg. So how about a couple of your secret easy to prepare tasty recipes. You could save a relationship.

Regards,
Ex.

[gto-pontiac]

OK no worrys

the first one is only takes about 10-15min to make.

quick Napoli souce or pasta tomato sauce.
1 tomato can
1-2 garlic cloves depending on how garlicy you like it.
pinch of chilli this is optional
salt and pepper to tast
legos tomato past small one

1. open can of tomato and empty in to a sauce pan
2.put heat on full and using a back of the spoon squash the tomatos, choped one is easyer to use, at home i got something called a"mulie" you can pick one up at crusine world in the city for less than $30 or so for the small one. you just you that can tomato though that if you like or you can use a barmix to do the same thning.
3.fill the can with water 1/3 way, and simmer the content in the sauce pan to about 1/2 or so.
4. during the simmering chop the garlic and cook the garlic in Low to Mideam heat in a pan with about 2-4 tbs of olive oil, at this satge don't burn the garlic, garlic should only be stightly gloden brown, add the optional chilli.
5.add the 1 tea spoon of tomato past and cook the tomato past in oil for about 40-60 second.
6.add the garlic and tomato past oil to the sauce pan.
7. add salt and pepper to your tast, if the sauce is still bit sawer then add 1 tea spoon of suger, (good italian napoli sauce should have a hint of sweet to it). and if you have a basil growing in your back yard then few leafe at the end.
cook your past, what ever you like and all dune.

i usally have a good salad like wild rocket and tomato salad with the meal.

this is a quick and easy recipe for wheni come home from long day its easy and fill me up.

next one is more a winter dish but its easy as.
i'll call it what ever left in the fidge ministorone soup.

i usally have cabage, carrot, celory, tin of 3 beans, potatoes, onions in the house so at the end of the week when i have no meat i usally make this soup, its not quick but its tasty.
if you don'y have a tim of 3 beans use a baked beans
don't use. eggpant, or capsicum for this dish. any other vegitable should be fine.

cut all the vegi you have to a small chuncks, place then in a heavy sauce pan if you have one if not any sauce pan will do.
fry them in olive oil for a few min except cabage and beans.
add water till just cover the vegies, add one tomato can and one cube of chicken stick thingy for evey 1lt of water then cook them for about 40-60 min simmer.
add the beans and cabage cook for another 20-30min.
seasun well with salt and peppar.
and thats about it.
serve with a dinner roll or normal bread.

this one is not my best but its very simple.
2 portahouse stake
1 bag of frosen mixed vegi.
any of the packet gravy you like I like the pepper sauce.

bring the water to boil then add the frosen vegi till cooked or followe the instraction on the packet
cook the meat to your liking, i like to cook them to midiam so uaslly 3-4 min each side if it thin one.
make the gravy and serve evry thing up and eat.

you can do a mash potatoes if you like.


mixed vegi fritata.

2potatoes
1 smal lto mid oninon sliced
4 button mushroom sliced
1/2 red capsicum
4-5 tbs of parmesan cheese
4-5 eggs


cook the potato till soft you can boil them or you can use a microwave.
using a microwave place a waxged potato in a bowl (microwave safe) rap it around 2wice. microwave for about 4-5min or syill soft.
once the potato is cool peal the skin off, it should come off easy.
fry the onion, mushroom and capsicum in olive oil till onion is soft.
if you use a non stick pan its easyer to do the next part.
add the oil to the pan just to coat the pan then line the bottom of the pan with sliced potato (5mm) add the cooked vegis,
mix the add and parmesan chees. heat up the pan till you can start to hear the potato cooking. add the egg mixture.
cook it in low heat till eggs are semi hard.
place a plate on the top of the pan and tip the whole thing on to the plate. meaning tip the pan up side down make sure to hold the plate.
add bit more oil to the pan and slide the semi cooked fritata back to the pan.
cook till eggs are hard.
serve with salad and bread.


that it for now i'm getting sleepy.

give it a try the simple tomato sacue is real easy to make.
the fritata is bit more chalenging.

[Mr David]

Hey, GTO, aren't you a versatile fellow!

This recipes theme is a great idea. Hopefully it has plenty of mileage in it.

When out for a drink a few years ago in one of my rare forays north of the river I stumbled upon a room full of thespians gathered for some sort of end of season awards presentation. There was all sorts of interesting stuff going on including a young lady of Italian heritage tucked away in a corner offering packets of crostini and cooking fritata to promote her show, which was about Italian family life and food, or something along those lines. The crostini dusted with icing sugar was great - memories of Lygon street! - and so was the fritata which she whipped from a table top electric frying pan.

Her secret tip for fritata was to use two cheeses: parmesan and romano. My secret tip for cooking the soft top faster is to stick the frying pan under the grill, not recommended with electric frying pans though.

Ciao!

[gto-pontiac]

it is easer to stick the pan under the grill
if you are going to do that make sure to cover the handle with aluminiam foil and use a tea towl when getting it out of the grill.

[extulit]

Thanx gto. I lost the toss so I gave the soup a fly tonight. Used
cabbage, swede, carrot, sweet potato, celery, onions, safflower
oil and baked beans. Held the turkish bread rolls to have with cheese
and a Brown Bros Cab Sav afterwards - bew-dee-ful! The whole thing was a bit time consuming but came up a treat.

It's the bosses turn next. We'll see if she can top it.

B.T.W. Can you freeze the sauce recipe?

Now back to the Brown Bros...........

[gto-pontiac]

yes you can frezz the soup.
up to 3month in the freezer.
defrost the suop in a pan with little water in low heat or use a microwave.

[Rhonda]

Casseroles are my thing but getting the consistency right each time is the problem. Are there any tricks?

[chefy]

rhonda
to thicken, gradually add corn flour while stirring until you get the consistency you want. one minute oats works too if you don't have corn flour.

chefy's simple chilli con carne for 2 or 3.

1 tablespoon chopped onion
2 teaspoons polyunsaturated oil
250g lean beef minced
5 tablespoons (100g) red kidney beans, canned or cooked
1/2 can (340g) condensed tomato soup
pinch oregano
mild chilli powder to taste.

1. gently fry onion in a frying pan for a few minutes
2. add mince
3. rinse beans under cold water and drain
4. when mince is lightly brown, add remaining ingredients. chilli
powder should be added a small pinch at a time to desired taste.
5. simmer for 20 minutes
6. serve on a toasted wholemeal bread roll or with rice .add tossed salad if
you like.

hint
the remainder of the tomato soup can be made into soup. remaining
beans can be frozen and used in a casserole.

for microwave
omit oil, place onion and mince meat into a microwave proof casserole, stir to break up mince, cover and microwave in high (100% power) for 3-4 minutes. add remaining ingredients. stir well, re-cover and continue to microwave on medium (50% power) for 12-15 minutes, or until cooked, stirring once or twice during the cooking time.

[gto-pontiac]

Rhonda consistency is easly contolled if its not thick then reduce by simmerling more with rid off, if it is too thick add more water.
corn flour is quick and easy way to thicken things but if you don't cook the flour then you'll have flourly tast and corn flour can't keep the thickness for long time once the corn flour is cooked and keep cooking it chainges the propaty, starch to gruten. so it is best to reduce or add more water to adjust the consistency.

[chefy]

yes gto.
enjoy this thread, may it continue.

[gto-pontiac]

well come abord chefy
that chilli con carne of yours looks good. i never tryed to make a chilli con carne before. might give it a try soon.

[chefy]

its quick and easy which was the sort of thing i thought extulit was after. let me know what you think of the dish. if the thread takes off there will be more.

[smendels]

I really enjoy the computer tips and tricks on this site but I cant resist writing in about food. Not really sure what extulit, or exville really means so I will take a guess that you are suddenly responsible for your own cooking after a time of having your meals served up.

New recipies are good but the cooking basics will serve you better. Boiling, Roasting, Frying, Stewing. All of them are served well by some basic appliances:

Oven, Microwave, Pressure cooker, Wok. You can cook most things in one of these, or a combination

Oven Roasts, get a meat thermometer, infallible for roasts
Microwave, not just for reheating. Soups, stews, veg, fish. Makes great rice
Pressure Cooker. I can hear you now, explosions galore?? The best means of meals in a dish, quickly and using cheaper cuts of meat, tender and delicious.
Woks, deep fry, shallow fry, make a pasta sauce, make a delicious dish of prawns, the best dish in the kitchen.
For a start, dont be a snob, use a foil pack or tin of the flavour you want, later on you can go the whole hog, growing, picking, drying, mortar and pestle. For a start get the basics

Pressure cooker pan, use for perfect rice, just right boiled spuds, al dente pasta.

All it takes is a willingness to try, fail sometimes, learn, but in the end eat food that you have planned, prepared, cooked, served and enjoyed.

Leave the difficult stuff for later, cakes, complicated recipies etc. go for flavour, ease simplicity and speed.

Want more? Just ask

Happy Cooking
Steven

[extulit]

As I said way back when, neither me or the <strike> handbrake</strike> lovely lady enjoy cooking. You see, I reckon you need patience to be a good cook and that's something neither of us has in plentiful supply So I thought I might give this topic a bit of a gee-up and at the same time get some ideas for some tasty and easy to prepare recipes - knowing that gto is a chef. In the process I've recruited two new BE-ers [welcome] and some recipes I can try. It's the lovely ladies turn to cook, but she seems to be having difficulty locating the stove.

[chefy]

steven
useful tips. are you in the trade?

[Mr David]

Just caught a related thread at The Age's All Men Are Liars blog on Bachelor Cuisine. Offerings in the leading article, and many of the responses too, are so ghastly they suggest the phrase is a contradiction in terms. Let's try for quick and tasty.

Surprisingly, one of the recipes in the blog reminded me of a favourite and popular quick meal that is scrumptious. Goes down well with fussy eaters too, except vegetarians, damn their eyes.


Pasta Carbonara

Ingredients: pasta, bacon, eggs, grated parmesan cheese, pepper and salt, chopped parsley.


Boil some water in a big saucepan or pot, the biggest you have. The one I like has a capacity of 5 or 6 litres so it'll boil about 4 litres of water for this job. Reduce your energy bill and save time by doing a couple of batches in an electric kettle and transfer the water to the pot.

While the water is boiling cut 2 or 3 rashers of bacon into small pieces, about 1 cm wide. Fry them gently in pan. When they're cooked drain the fat and store the cooked pieces of bacon on plate with a mat of kitchen towel.

Break 4 or 5 eggs into bowl. Add a liberal amount of coarsely ground black pepper. If you don't have a pepper mill whatever pre ground stuff you have around will do. Add salt to taste, skip it if the bacon is salty. Beat the eggs gently.

Grate a couple of handfuls of parmesan cheese. To save time buy a pack of the pre ground domestic stuff you see in the dairy fridges in supermarkets.

When the water is boiling away nicely add a tablespoon of salt, maybe two. Throw in a 500 g packet of your favourite type of macaroni, I like the little spirals called fusilli. Next comes the most technically difficult part of this dish: cook the pasta al dente.

When you're satisfied that the pasta is cooked to your liking drain it using a colander. Let the water sluice down the sink, it's job is done. Return the pasta immediately to the hot saucepan, add the egg mixture and stir it into the pasta with a wooden spoon. Nota Bene: the heat from the pasta and warm pot will cook the eggs, apply no further heat from the stove. Next stir in the bacon and after that the grated parmesan. If you get it right there should be a sticky eggy glaze over the pasta.

Serve with a garnish of chopped parsley. Bon appetite!

Serves up to three or four people.


Notes

1. This recipe uses no milk and no cream, that's why it's so good. I've never liked those overly rich and creamy versions. Its provenance is truly authentic having been taught me by an Italian colleague who at that time had recently arrived from Milano.

2. The colleague also encouraged me to use heaps of salt in water used to cook pasta. She claimed the osmotic pressure of the salt prevents too much water being absorbed into the pasta so it's easier to achieve that al dente result. The saline solution is discarded and the pasta does not taste excessively salty, so doing it this way shouldn't harden your arteries.

3. Use lots of water to boil pasta. When pasta cooks it releases something into the water which can make it stick together, probably starch. Increasing the amount of water reduces the concentration of starch so the pasta is less likely to stick together. The opposite is true if a packet of pasta is cooked in a 2 litre pot with just enough water to cover it, this is asking for sticky glug.

4. Preparing this recipe on a number of occasions will assist the discovery of the perfect wine to accompany it.

[gto-pontiac]

Mr David thats a first dish that i had to make on my pasta cooking class in first year apprentice, its simple but very very tasty.

here is a few from my first year apprentice book.

Chicken Consommé
Portion 500ml

Ingredients

Egg white 1
Mince Chicken 125g
Celery finely chopped 25g
Carrot finely chopped 25g
Pepper corns 5
Bay leaf 1
Thyme sprig 1
Parsley stalks 2
Chicken Stock 2Lt
Onion thickly sliced 1/2

Method

• Mix the ingredients except 900ml of stock and onion ( 100ml of stock goes in to this mix) this is called a raft
• Brown onion in a dry pan or few drop of oil
• Bring stock and onion to boil this must be boiling
• Pour raft mixture and stir once to brack the raft
• Bring to boil and simmer for 2 hours DON’T disturb the consommé don't tuch the suop
• Carefully strain and skim any fat
• Serve in hot bowl, garnish with brunoise of vegetable small cubes of caroot

this is a chalenging suop i had a bit of trable doing this but this do tast good if you do it right. serve as a entree.

Risotto rice
1 portion
Ingredients

Butter 45g
Diced onion 25g
Arborio Rice 100g
Chicken stock 150ml
White wine 25ml

Method

• Melt butter and sweat onion add rice and mix well to coat the rice in oil
• Add wine simmer till almost dry
• Add hot stock and simmer till rice is cooked 10-12 min


this is a basic risotto with out any flavor. you make this and add the rice to anything and you can make risotto out of it. you can make this in advance if so spred the rice in try and cool it as quick as possibe so it stops cooking , and you can keep the cooked rice for up to 3-5 days in cold fridge.

this is one i like

Mushroom and sage Risotto
1 portion
Ingredients

risotto 1 portion
Olive oil 15g
Onion fine diced 15g
Button mushroom or any mushroom you like 50g-60g
White wine 25ml
Chicken stock 50-100ml
Parsley fine chopped 5g
Basil fine chopped 5g
dried sage pinch
Salt and pepper To tast

Method

• Sweat onion then add the mushroom and sage and cook for appox 5 min
• add the wine reduce to almust nothing
• Add chicken stock bring it to boil
• Add risotto, cheese and butter (butter is optional)
• Add more stock if necessary the risotto should not be too slopy or dry.
• Season and add the herbs
• Served hot


more to come next week

[chefy]

here's a couple of basic quickies.

1. for left-over vegetables.

left-over vegetables suitable for dicing
1 teaspoon lemon juice
1 teaspoon butter or margarine
1 cup of stock or half cup and water
1 pkt curry sauce

heat butter, fry vegies lightly, add stock or milk and water, and lemon juice blended with curry sauce, mix and cook until sauce is thickened. serve with rice and chutney.

2. tuna risotto

4 tablespoons unsalted butter or margarine
250g basmati rice
2 tablespoons parmesan cheese
1 can vegetable soup, salt and pepper
425g can tuna.

melt butter or margarine and fry rice until glossy. mix soup with water as directed on can. pour over rice and simmer until rice is tender. if liquid is absorbed, add a little water from time to time. it should be neither too dry or too moist. when rice is ready gently stir in tuna. sprinkle with freshly grated parmesan cheese before serving.

[newman]

MEATLOAF WITH BARBECUE SAUCE
500g minced beef
½ cup dry breadcrumbs
1 onion, finely chopped
1 tablespoon finely chopped parsley
1 teaspoon curry powder
1 egg, lightly beaten
¼ cup water
¼ cup milk
Barbecue Sauce
½ cup water
¼ cup Worcestershire sauce
¼ cup tomato sauce
¼ cup brown sugar
2 tablespoons lemon juice
2 tablespoons white vinegar
30g butter
1 teaspoon instant coffee
Preheat oven to moderate 180C. Lightly grease an oven tray.
In a large bowl, combine mince, breadcrumbs, onion, parsley and curry powder. Add egg, water and milk. Season to taste. Mix together until well combined.
Shape meat mixture into a 10 x 20cm loaf. Place in prepared dish. Bake for 30 minutes. Remove from oven. Pour off and discard fat.
Barbecue Sauce: Put all ingredients in a medium saucepan. Bring to the boil, stirring. Reduce heat and simmer for 5 minutes.
Pour sauce over loaf. Bake for a further 40-45 minutes, basting frequently with sauce.
Serve sliced, hot or cold with salad. Serves 6

CURRIED CHICKEN LOAF
1kg chicken thigh mince
2 tablespoons curry paste
1 cup soft white breadcrumbs
1 x 60g egg
2 tablespoons mango chutney
1 tablespoon lime juice
Place chicken mince, curry paste, breadcrumbs and egg in a large bowl and mix with clean hands until ingredients are combined. Press mixture firmly into a greased loaf dish. Bake in a preheated oven at 180C for 45 minutes.
Meanwhile combine chutney, juice and 2 tablespoons water in a bowl. Remove loaf from oven. Pour chutney mixture over chicken loaf and return to oven for a further 25-30 minutes until loaf is well glazed and cooked through. Stand loaf in dish for 10 minutes; then turn onto serving platter.
Serve in slices with steamed vegetables of your choice. Serves 4-6



CHUNKY VEGETABLE MEATLOAF
200g baby green beans
250g pumpkin, chopped
1 cup dried breadcrumbs
1.2 kg sausage mince
1 egg, lightly beaten
1/3 cup fresh chives, snipped
½ teaspoon dried thyme leaves
¾ cup frozen corn kernels
Blanch the beans and cook pumpkin until just tender. Drain well. Refresh in cold water. Combine breadcrumbs, mince, egg, chives, thyme and ¼ cup of water. Mix well.
Divide mince mixture into 4 portions. Press one portion into the base of a greased and lined loaf pan with a base measurement of 10 x 21cm.
Top with pumpkin, another portion of mince mixture, corn and final mince portion.
Sprinkle the top with a few extra breadcrumbs and slash top with a knife at 2cm intervals. Bake at 180C for 1 hour. Stand for 10 minutes.
Place on a serving plate and top with baby spinach leaves and cherry tomatoes. Serves 4

[newman]

STUFFED BABY POTATOES
24 small to medium baby Coliban potatoes
Olive oil
1 mashed avocado
1 tablespoon sweet chilli sauce
1 tablespoon mayonnaise
1 Spanish onion, chopped
Wash and dry potatoes and brush with oil. Roast at 180C for 40-45 minutes, or until just tender. Remove centre of each with a large melon-baller. Arrange potato cases on platter.
Mash the potato and add the avocado with sweet chilli sauce and mayonnaise.
Spoon into cases and garnish with finely chopped red onion. Makes 24 savouries.

BUBBLE AND SQUEAK
2 cups each cold mashed potato and chopped and cooked leftover vegies (eg. carrots, peas, corn)
1 cup breadcrumbs
2 teaspoons fresh garlic
6 shallots, chopped
Salt and pepper to taste
Mix together and shape into patties and set aside. Heat some olive oil in a non-stick pan and shallow-fry in small batches for 3-4 minutes. Serve with Sour cream and cheese. Serves 6

CORN AND ZUCCHINI FRITTERS
4 eggs
425g can corn kernels, drained
2 zucchini, grated
1 onion, chopped
½ cup self-raising flour
1 tablespoon olive oil
Beat eggs and add flour and oil, corn, zucchini, onion, salt and pepper to taste.
Heat a little more oil in a large pan and fry large spoonfuls of the mixture until golden brown. Turn over and cook the other side. Drain on paper towel and keep warm in a slow oven.
Serve with mixed salad leaves and tomato relish. Serves 4

CURRIED CHICKPEA CAKES
¾ cup dried red lentils
1 onion, finely chopped
300g can chickpeas, drained
1 tablespoon mild Indian curry powder
1 cup soft wholemeal breadcrumbs
¼ cup chopped fresh mint
Add lentils to a pan of boiling water. Boil uncovered for 10 minutes and then drain. Add lentils onion and chickpeas in a food processor and process until finely chopped and well combined.
Transfer mixture to a bowl and add curry powder, breadcrumbs and mint. Using floured hands shape 1/3 cup quantities of mixture into flat cakes. Heat a little olive oil in a large pan and add lentil cakes and cook until golden underneath and then turn and brown other side.
Serve with salad or on a lightly toasted bun with salad and sauce of your choice. Makes 7






LENTIL BURGERS
1 x 400g can Sanitarium Savoury Lentils
2 tablespoons tomato paste
½ teaspoon dried basil leaves
½ cup finely chopped celery
½ cup grated carrot
1 small onion, finely chopped
1 cup dried breadcrumbs
1 teaspoon Vegemite
2 tablespoons peanut butter
1 egg, lightly beaten
2 cups cold cooked rice
Extra dry breadcrumbs
Oil for shallow frying
Green salad to serve
Lime wedges to garnish
Combine undrained lentils, paste, basil, celery, carrot, onion, breadcrumbs, Vegemite, peanut butter, egg and rice in a large bowl; mix well.
Shape quarter-cups of mixture into burgers. Coat in extra breadcrumbs; place on a tray. Refrigerate for 30 minutes.
Shallow-fry burgers in a pan of hot oil, on both sides, until golden brown and heated through.
Serve burgers with a green salad, garnish with lime wedges. Makes about 16

HEARTY VEGETABLE CURRY
1 teaspoon oil
1 large onion, chopped
300g pumpkin, diced
1 tablespoon Indian curry powder
½ cup water
300g chickpeas, drained
375g frozen vegetables, any variety
420g can chunky-cut tomatoes with rich tomato paste
¼ cup light coconut milk
Salt to season, optional
2 cups cooked rice, to serve
Heat oil in a large pan, add onion and pumpkin and then stir over heat until the onion is softened. Add curry powder, stir until fragrant and then stir in water and chickpeas. Bring to the boil, reduce heat and then simmer until pumpkin is tender.
Add frozen vegetables and tomatoes and then simmer uncovered until vegetables are tender, stirring mixture occasionally. Stir in coconut milk and then season to taste with salt, if desired. Serve vegetable curry over rice.

ROAST POTATOES WITH BOSTON BAKED BEANS
4 large potatoes, about 400g each
100g diced ham or bacon
2 shallots, finely sliced
825g can baked beans
1 tomato, roughly chopped
2 teaspoons Worcestershire sauce
Preheat oven to 210C. Scrub the potatoes and prick with a fork. Place onto a baking tray and spray with olive oil. Roast for about 55-60 minutes or until tender.
While potatoes roast, heat the bacon or ham and add the shallots. Stir in the baked beans and tomato and heat until simmering. Add Worcestershire sauce to taste.
Cool potatoes for a few minutes and then cut a cross in the top of each and push the sides of the potatoes to open. Spoon over the baked beans and sprinkle with chopped fresh parsley to serve.



LENTIL RAISIN PATTIES
225g Red lentils
1 teaspoon curry powder
600mls water
1 onion, peeled and diced
1 tablespoon fresh parsley
1 tablespoon lemon juice
1 tablespoon tomato puree
50 raisins, chopped
1 egg, beaten
75g whole-wheat breadcrumbs
Olive oil
Rinse lentils and place in a pan with curry powder and water. Bring to the boil and simmer, partly covered for 20 minutes or until tender.
Add onion, parsley, lemon juice, raisins, tomato puree and salt and pepper to taste, blending well. Cook gently for about 5 minutes, stirring occasionally until thick. Allow to cool.
Divide and shape (with wet hands) into 8 patties. (Refrigerate for at least 30 minutes, makes them easier to handle for cooking).
Dip in beaten egg and coat with breadcrumbs.
Heat about 5mm of oil in a frying pan and fry patties for about 8 minutes, turning until golden. Drain on absorbent paper towel. Makes 8 patties

VEGETABLE BURGERS WITH HUMMUS
2 x 300g cans chickpeas, rinsed, drained
2 tablespoons water
¼ cup olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 ½ teaspoons ground cumin
50g baby spinach leaves, chopped
½ cup finely grated tasty cheese
1 carrot, grated
2 eggs lightly beaten
¼ cup dry breadcrumbs
1 loaf Turkish bread, cut into 4
½ cup prepared hummus
8 slices canned beetroot
50g mixed salad leaves
Place chickpeas and water into a food processor. Process until a coarse paste is produced.
Heat 1 tablespoon oil in a large frying pan on medium. Sauté onion and garlic for 4 minutes, until soft. Add cumin and cook, stirring for 1 minute. Mix in spinach. Cook for 1 minute until spinach begins to wilt.
In a large bowl combine chickpea paste, onion mixture, cheese, carrot, eggs and breadcrumbs. Season to taste. Shape mixture into 4 even-sized rectangular patties. Chill patties in refrigerator until firm (for at least half an hour).
Heat remaining oil in same cleaned pan. Fry patties for 2 minutes each side, until golden. Drain on paper towel.
Halve each piece of bread into two slices. Lightly toast under a hot grill. Spread one half with hummus. Top each with a patty and then beetroot and salad leaves. Top with remaining bread half. Serves 4
Hint: Make the patties ahead of time and chill to firm before cooking.









VEGETABLE BURGERS
400g can chickpeas
1 tablespoon garlic
1 tablespoon lemon juice
1 egg white
3 cups grated vegetables (eg carrot, zucchini, pumpkin)
½ cup seasoned stuffing mix
½ cup chopped fresh herbs
3 Turkish bread rolls, split and toasted
200g tub fat-free hummus
100g mixed salad leaves
425g beetroot slices, drained
Drain chickpeas and place into a food processor with garlic, lemon juice and egg white. Process until combined. Add grated vegetables with stuffing mix and herbs.
Shape into 6 patties and chill for 30 minutes. Place onto a baking tray and bake at 180C for 20 mins. Toast Turkish bread. Spread with ½ hummus. Top with salad, beetroot, patties & hummus.

VEGETABLE DHAL WITH NAAN BREAD
½ cup brown lentils
½ cup yellow split peas
2 teaspoons olive oil
1 large onion, finely chopped
1 tablespoon curry powder
425g chopped tomatoes
500ml carton liquid chicken stock
½ cup water
3 finger eggplants, thinly sliced
1 bunch English spinach
2 teaspoons lemon juice
3 teaspoons finely-chopped fresh mint
2 Naan bread, halved to serve
Place lentils and split peas in a bowl, cover with water and stand overnight.
Heat oil in a large saucepan and add finely chopped onion and curry powder. Stir over heat until onion is softened. Drain lentils and split peas and add to pan with chopped tomatoes, stock and water. Bring to the boil and then reduce heat and simmer for 35 minutes, stirring occasionally.
Stir in eggplant and simmer uncovered for 20 minutes until egg plant in tender and dhal has thickened to desired consistency. Stir in spinach leaves, lemon juice and mint and cook for a further 5 minutes. Serve with warm naan bread. Serves 4

VEGETABLE PANCAKE NIBBLES
3 cups grated an shredded vegetables (eg zucchini, potatoes, shallots)
1/3 cup grated parmesan cheese
½ cup plain flour
½ cup self raising flour
2 eggs
½ cup milk
Salt and pepper to taste
Mix together and shallow-fry tablespoon-sized portions of mixture in batches of 5 for 2-3 minutes or until golden. Keep warm in oven and repeat with remainder of mixture. Makes about 20







SPICY VEGIES AND LENTILS
10g butter
1 clove garlic, crushed
2 teaspoons curry powder
1 small (300g) Kumara, cut into 2cm pieces
¼ cup dried red lentils
425g can chunky tomatoes
500ml vegetable stock
300g cauliflower, cut into flowerets
1/3 cup frozen green peas
Naan bread, to serve
Heat butter in a medium saucepan, add the garlic, curry powder, kumara and lentils and stir over heat for 1-2 minutes.
Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer covered for 10 minutes. Stir in cauliflower, simmer covered for a further 10 minutes. Uncover pan, stir in peas and simmer for a final 10-15 minutes until vegetables and lentils are tender and liquid had thickened. Serve with naan bread. Serves 2-3

PUMPKIN AND CASHEW CURRY
400 ml can coconut cream
3 teaspoons Indian curry powder
1 onion, sliced
800g pumpkin, cut into 2cm dices
Boiled rice
100g packet cashew bits
Pappadums to serve
Italian parsley, to serve
Bring ¼ cup of the coconut to the boil in a large saucepan and add curry and onion and then stir over heat for 1-2 minutes or until fragrant.
Add remaining cream and pumpkin, bring to the boil and then reduce heat and simmer covered for 20-25 minutes or until pumpkin is tender.
To serve, spoon curry over boiled rice and sprinkle cashews. Serve with crisp pappadums and garnish with parsley, if desired. Serves 4

SPICED VEGETABLES WITH CORIANDER AND GARLIC YOGHURT
2 tablespoons olive oil
2 tablespoons crushed fresh garlic
2 teaspoons grated garlic
2 red onions, cut into wedges
1 tablespoon curry powder
1 tablespoon plain flour
1.5 kg chopped vegetables (eg carrot, parsnip, potato, sweet potato and beans)
400g can diced tomatoes
1 cup prepared vegetable stock
½ cup chopped fresh herbs (parsley, coriander and mint)
Coriander and Garlic Yoghurt
¼ cup light sour cream
¼ cup plain yoghurt
2 teaspoons crushed fresh garlic
2 tablespoons chopped fresh coriander
Heat oil and sauté garlic, ginger and onion. Add the curry and plain flour and mix well. Add the chopped vegetables (except beans). Cover and cook for 5 minutes, stirring occasionally.
Add the chopped tomatoes and the stock. Stir well, and then cover and simmer for 15 minutes or until vegetables are tender. Add the beans and cook a further 5-8 minutes or until tender. Stir through chopped fresh herbs.
Coriander and Garlic Yoghurt: Combine all ingredients in a small bowl. Serve vegetables with rice and yoghurt, accompany with sliced pineapple and banana. Serves 4


MEXICAN BEAN COUSCOUS
2 cups fat-free vegetable stock
2 cups couscous
420g can Masterfoods Mexican Chilli Beans
1 red capsicum, sliced
2 shallots, sliced
100g baby Asian greens
Juice of 1 lemon
Bring stock to boil and stir in beans and couscous. Remove from heat and stand for 2 minutes.
Add capsicum, shallots and Asian greens and lemon juice and toss to combine.
Divide into individual bowls and serve garnished with fresh coriander sprigs. Serves 4

GREEK-STYLE MUSHROOMS
4 large (about 500g) mushrooms, stems removed
2 tablespoons olive oil
2 medium ripe tomatoes, deseeded and diced
1 large ripe avocado, peeled and diced
2 teaspoons vinegar
1/3 cup hummus
100g feta cheese, crumbled
Salt and pepper to taste
Brush mushrooms with 1 tablespoon of the oil and place on a preheated grill. Cook until just tender.
Combine tomatoes and avocado into a bowl and add 1 tablespoon of oil and the vinegar and stir gently.
Spoon 1 tablespoon of hummus onto each grilled mushroom and then top with the tomato and avocado mixture and sprinkle with feta. Season with salt and pepper. Accompany with crusty bread, if desired. Makes 4

VEGETABLE TAGINE
1 onion, finely chopped
2 carrots, peeled and sliced
500g pumpkin, peeled and cut into 3cm cubes
420g can chick peas, drained
1 ½ teaspoons paprika
1 teaspoons ground ginger
1 teaspoon ground cumin
375ml vegetable stock
425g can tomato puree
1 tablespoon honey
2 zucchini, cut into short lengths
1/3 cup chopped fresh coriander
Couscous to serve
Combine onion, carrots, pumpkin, chick peas, paprika, ginger and cumin in a large pan. Stir in stock, tomato puree and honey. Bring to the boil and reduce heat and simmer, uncovered for 45 minutes.
Stir in the zucchini and simmer uncovered for a further 15 minutes until vegetables are tender and the liquid has reduced and thickened slightly. Remove from heat and stir in coriander. Serve with couscous. Serves 4












VEGETABLE CHICKPEA BURGERS
400g can chickpeas, drained
3 slices multigrain bread, crumbled
1 tablespoon mild curry paste
1 teaspoon crushed garlic
1/3 cup pine nuts
3 carrots, grated
1 cup finely shredded spinach
2 tablespoons plain flour
¼ cup plain yoghurt
Mash together chickpeas, breadcrumbs, curry paste and garlic in a large shallow dish. Stir in pine nuts, carrot, spinach, flour and yoghurt and mix until well combined.
Using lightly floured hands, shape heaped tablespoons of mixture into patties. Cook patties in a heated, greased, non-stick frypan until golden on both sides.
Serve with salad and accompany with extra yoghurt or fruit chutney, if desired. Makes about 10

ARTICHOKES WITH WARM CAPER AND PARSLEY DRESSING
6 globe artichokes
½ lemon juiced
Dressing
¼ cup extra virgin olive oil
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
4 drained anchovy fillets, finely chopped
2 tablespoons baby capers, drained
Salt and pepper, freshly ground
Fill a large bowl with water and pour in lemon juice. Use a sharp knife to trim the stalk off the artichoke leaving about 5cm attached. Cut about 5cm off the top of the artichoke. Peel away leaves until you reach the slightly paler yellow leaves. Cut artichoke in half lengthways and use a spoon to remove the choke – the fine furry part at the bottom. Put in the bowl of lemon water. Repeat with remaining artichokes.
Bring a large saucepan of salted water to the boil. Drain artichokes from lemon water and add to the saucepan.
Use an upturned plate to place over the artichokes to hold them down into the water. Reduce heat and simmer for 15-20 minutes or until tender. Carefully transfer to a large shallow serving bowl.
To make dressing: Place oil, lemon juice and rind, parsley, anchovies and capers in a small saucepan. Heat over a low heat until warmed through. Remove from heat and season with salt and pepper.
Drizzle warm dressing over artichokes. Serve immediately. Serves 4

CURRY IN A HURRY
500ml coconut cream
1 tablespoon curry paste
500g each sweet potato, chopped into large chunks and 500g packet frozen winter vegetables
2 tablespoons fish sauce
Place ½ cup coconut cream in a heated pan. Bring to the boil, add paste and stir constantly over heat until fragrant. Gradually stir in remaining coconut cream and add sweet potato and simmer covered for about 20 minutes or until sweet potato is just tender.
Add frozen vegetables and cook for a further 5-10 minutes until vegetables are tender and heated through. Season to taste with fish sauce. Serve with boiled rice, if desired. Serves 4








BARBECUED VEGETABLE LOAF
1 large eggplant
2 large zucchinis
5 small tomatoes
300g pumpkin
2 capsicums
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Moroccan seasoning mix
50g English spinach leaves
Line a 25cm spring-form pan with baking paper or foil. Slice eggplant, zucchini, tomatoes, pumpkin and capsicums. Place into a large container. Combine the olive oil, lemon juice and seasoning mix. Marinate for 15 minutes.
Grill or barbecue the vegetables in 2-3 batches for 12-15 minutes or until cooked and tender, turning occasionally. Pack warm vegetables into the pan, layering with the spinach. Cover and chill overnight.
Invert onto a serving plate and cut into pieces.
Serve with tomato and chilli pickle and garnish with fresh watercress and accompany with crusty bread if desired. Serves 4.

SPRING VEGIE WRAPS
1 bunch asparagus spears
2 small carrots, peeled and cut into long strips
14 rice paper sheets (16cm diameter)
1 bunch rocket, stems trimmed
1 small red capsicum, cut into thin strips
1 firm ripe tomato, peeled and sliced lengthways
1 lebanese cucumber, cut into long strips
60g snow pea sprouts
Tangy Mayonnaise
½ cup mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
Place asparagus in a shallow dish. Cover with boiling water, stand for 2 minutes. Drain, refresh under cold water and drain again. Cook carrot until tender but still slightly crisp. Refresh under cold water and drain again.
Briefly dip a rice paper sheet in warm to hot water to soften. Lay sheet flat and place on a rocket leaf, asparagus spear and a strip of carrot, capsicum, avocado and cucumber down the centre and top with sprouts. Wrap sides of sheet over filling securely to form a cone.
Place on a plastic-wrap lined tray and cover with another sheet of plastic wrap to keep moist. Repeat process with remaining rice paper sheets and vegetables.
Tangy Mayonnaise: Combine mayonnaise and juice in a small bowl. Season to taste with salt and pepper. Serve with wraps. Makes 14.



CHEESY SPINACH TOMATO PIES
12 slices wholemeal bread
50g butter, melted
1 bunch (200g) English spinach, stems removed
150g ricotta cheese
2 x 60 eggs, lightly beaten
1 clove garlic, crushed
½ cup milk
¼ cup shredded parmesan cheese
Salt and pepper to taste
Cherry tomatoes, cut into thin wedges
Roll bread thinly using a rolling pin. Cut each slice into a 10cm round using a cutter. Ease rounds into a greased muffin pan (individual capacity 1/3 cup). Brush bread cases with butter.
Rinse spinach leaves under cold water and then add to a heated frypan, cover and cook until leaves are wilted. Remove from heat, drain off any liquid in the pan and allow spinach to cool. Squeeze cooled spinach with clean hands to extract any remaining moisture. Chop spinach finely.
Combine spinach and ricotta in a large bowl. Add eggs, garlic, milk and parmesan, mix well, then season with salt and pepper. Spoon the spinach mixture evenly into bread cases. Arrange the cherry tomatoes wedges over pies to resemble flowers.
Bake in a preheated oven at 180C for 25 minutes or until filling is set and the edges are golden. Makes 12 pies.

MEXI-WEDGES WITH GUACAMOLE
Mexi-wedges
1kg large potatoes (eg Desiree)
2 tablespoons olive oil
2 teaspoons taco seasoning
1 teaspoon dried oregano leaves
Guacamole
1 large ripe avocado, peeled and chopped
¾ cup natural yoghurt
1 tablespoon lemon juice
To serve
Sour cream
Sweet chilli sauce
Rinse potatoes under cold water and scrub skins to remove any dirt. Cut potatoes into wedges. Pat wedges dry on absorbent paper and then place in a large bowl. Add oil, seasoning and oregano and toss gently to coat wedges evenly.
Heat a large, heavy-based baking dish in oven at 200C for 10 minutes. Carefully remove dish from oven and add wedges. Return to oven and bake for about 45 minutes or until wedges are crisp and golden, turning occasionally during cooking time.
While wedges are baking, make guacamole.
Guacamole: Combine avocado, yoghurt and juice in a blender or food processor and process until smooth. Transfer to a bowl.
Serve hot wedges with the guacamole, sour cream and chilli sauce, if desired. Serves 4



ROASTED SWEET POTATO AND BEETROOT SALAD
2 bunches yellow or red beetroot
2 teaspoons white sugar
2 teaspoons white wine vinegar
2 bay leaves
Rock salt and freshly ground black pepper
2 medium sweet potato, peeled and cut into 2cm pieces
1 tablespoon olive oil
3 radicchio, washed and roughly chopped
200g salad greens of your choice
1 tablespoon extra virgin olive oil
Squeeze of lemon juice
Hot crusty bread to serve
Preheat the oven to 190C.
Put the beetroot in a medium saucepan and cover with cold water. Add the sugar, vinegar, bay leaves and salt and pepper. Bring to the boil and boil until the beetroot is soft in the centre. Remove from the heat and peel off the skin under running water (make sure you use gloves as beetroot will stain the hands). Cut into quarters and set aside.
Line a tray with baking paper. Put sweet potato on the tray and drizzle with olive oil and season. Cook until crisp.
Combine the sweet potato, beetroot, radicchio and salad greens in a bowl. Dress with extra virgin olive oil and lemon juice. Serve with hot bread.
Note: Beetroot stains everything it touches so add it to the salad just before serving. This salad goes well with goats’ cheese or feta.

PUMPKIN POTS WITH RATATOUILLE
4 golden nugget pumpkins
1 tablespoon olive oil
1 onion, chopped
1 medium eggplant, cut into 2cm cubes
1 small red capsicum, cut into 2cm squares
500g jar napolitana pasta sauce
¼ cup water
1 medium zucchini, thickly sliced
1 teaspoon butter, melted
½ cup soft white breadcrumbs
1 tablespoon parmesan cheese
Cut across pumpkins about 1.5cm from the top. Scoop out seeds from centre of each pumpkin. Replace lids on pumpkins and then place them in a baking dish, sprinkle with 2 tablespoons water. Cover baking dish securely with foil and bake in a preheated oven at 180C for about 40 minutes until pumpkins are just tender.
While the pumpkins are baking, heat olive oil in a frypan, add onion and stir over heat until softened. Stir in eggplant and capsicum and cook for a further 2 minutes. Stir in pasta sauce and water and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Add zucchini and simmer uncovered for a further 5 minutes until vegetables are just tender and sauce has reduced and thickened.
Lift the baking dish from the oven and remove foil, avoiding the hot steam. Take off the pumpkin lids and set aside. Spoon the hot vegetable mixture into the pumpkin shells.
Combine butter, breadcrumbs and parmesan and then sprinkle mixture over filled pumpkins. Return to baking dish and bake at 180c for 10 minutes or until breadcrumbs are golden. Serves 4



VEGETABLE CURRY WITH HOKKEIN NOODLES
¼ cup thai red curry paste
1 small onion, chopped
1 tablespoon caster sugar
1 tablespoon ground turmeric
1 tablespoon finely chopped lemon grass
1 clove garlic, crushed
1 teaspoon salt
1 tablespoon oil
1 medium red capsicum, chopped
1 medium carrot, chopped
1 small sweet potato, chopped
½ small butternut pumpkin, chopped
1 x 400ml can coconut milk
¾ cup water
1 x 450g packet hokkein noodles
Fresh herbs to garnish
Blend or process paste, onion, sugar, turmeric, lemon grass, garlic and salt until smooth.
Heat oil in a wok or large pan. Add mixture; stir-fry until fragrant. Add capsicum, carrot, sweet potato and pumpkin; stir-fry for 2 minutes. Stir in milk and water; bring to the boil. Reduce heat; simmer uncovered for about 20 minutes or until vegetables are tender.
Place noodles in a large heatproof bowl; cover with boiling water. Stand for about 5 minutes or until noodles are tender. Drain well.
Serve vegetable curry tossed through noodles; garnish with fresh herbs. Serves 4

WARM SPICED PUMPKIN AND CANNELLINI BEAN SALAD
1 tablespoon cumin seeds
2 teaspoons ground coriander
2 teaspoons turmeric
¼ teaspoon chilli powder
80ml olive oil
1 kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
1 tablespoon finely grated orange rind
250g packet haloumi, thickly sliced crossways
400g cannellini beans, rinsed, drained
1 bunch fresh coriander leaves, washed
1 red onion, halved, cut into thin wedges
Lebanese bread, to serve
60ml fresh orange juice
Preheat oven to 180C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in oven for 35-40 minutes or until tender.
Meanwhile whisk together the orange rind, orange juice and 2 tablespoons of the remaining oil in a small jug. Season with pepper and salt.
Heat the remaining oil in a large frying pan over a medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half the dressing and toss until well combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with lebanese bread. Serves 4




WARM MEDITERRANEAN SALAD
60ml olive oil
2 cloves garlic, crushed
500g eggplant, cut into 1cm thick slices
325g green zucchini, thinly sliced
750g orange sweet potato, peeled and cut into 1cm thick slices
2 tablespoons fresh lemon juice
1 bunch rocket, washed, dried, ends trimmed
85g feta-stuffed green olives, halved lengthways
110g goat’s cheese, crumbled
Combine the oil and garlic in a small bowl. Season with salt and pepper. Brush the eggplant, zucchini and sweet potato evenly with the oil mixture.
Preheat a barbecue or chargrill pan on medium. Place half the eggplant, zucchini and sweet potato on grill and cook for 5-7 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining eggplant, zucchini and sweet potato. Drizzle over lemon juice.
Combine the eggplant, zucchini, sweet potato, rocket and olives in a bowl.
Divide the salad among serving bowls. Top with goat’s cheese to serve. Serves 4

VEGETABLE SKEWERS WITH STEAMED RICE
1/3 cup Sweet Chilli Sauce
1 large lime, juiced
2 tablespoons Soy Sauce
1 tablespoon brown sugar
2 small zucchini cut into 2cm thick slices
1 large red capsicum, cut into 2cm pieces
1 medium eggplant cut into 2cm cubes
12 button mushrooms
1 red onion, cut into wedges
12 cherry tomatoes
Olive oil cooking spray
12 pre-soaked skewers
Steamed rice to serve
Preheat oven to 200C. Line 2 baking trays with baking paper. Combine chilli sauce, soy sauce, lime juice and brown sugar in a jug. Set aside.
Thread zucchini, capsicum, eggplant, mushroom, onion and tomato onto each skewer. Place onto trays. Spray with olive oil spray and sprinkle with salt and pepper.
Bake for 20-25 minutes or until golden and tender. Serve skewers on a bed of rice. Spoon over the prepared sauce. Serves 4

[newman]

EASY SAVOURY RICE
1 red onion, sliced
1 tablespoon oil
2 cups long-grained rice
425g corn cuts, well-drained
3 cups vegetable stock
50g baby spinach leaves
Sauté onion in oil until tender; add rice and corn; add stock, bring to the boil and cover.
Simmer for 15 minutes, stir through spinach leaves and soy sauce to taste. Serves 4-6

ROAST MINI PUMPKIN WITH SPICED RICE
4 large golden nugget pumpkins
2 ½ cups cooked long-grain rice
¾ teaspoon garam masala
¼ cup slivered almonds
¼ cup sultanas
2 tablespoons desiccated coconut
½ teaspoon lemon rind
1 tablespoon finely chopped fresh parsley
1 egg, lightly beaten
1 tablespoon milk
Olive oil for brushing
Trim base of pumpkins to sit flat. Cut across tops to reveal centres. Reserve tops for lids. Scoop seeds from centre of each pumpkin.
Combine rice, garam masala, almonds, sultanas, coconut, rind, parsley, egg and milk in a bowl and mix well.
Fill pumpkins with rice mixture and then place on an oven tray, brush with oil and bake in preheated oven for 50-60 minutes or until tender. Serves 4

CHICKEN AND SEMI-DRIED TOMATO RISOTTO
1 family-sized barbecued chicken
1 1/3 cups Arborio rice
1 litre chicken stock
150g green beans, cut into 2.5cm lengths
100g chopped semi-dried tomatoes
½ cup finely chopped fresh basil
Remove meat from cooked chicken, discard skin and chop meat into bite-sized pieces. Heat 1 ½ tablespoons oil or 30g butter in a large saucepan, add rice and stir over heat for 1 minute.
Meanwhile, bring stock to the boil in a separate saucepan; pour 1/3 of the hot stock over rice, stirring until stock is absorbed. Repeat process with another 1/3 of the stock and when that is absorbed add remaining 1/3 of stock and beans. Continue cooking until most of the stock has been absorbed and the rice is tender.
Add chicken, tomatoes and basil, stirring until heated through.
Remove from heat and serve immediately. Garnish with shaved parmesan cheese. Serves 4

PERFECTLY COOKED RICE
Absorption method
1 ½ cups water
1 cup Jasmine rice
Bring rice and water to the boil. Stir occasionally. Reduce heat to low. Cover rice with a tight-fitting lid and simmer for 15-20 minutes. Remove from heat. Stand covered for 5-10 minutes. Fluff with a fork before serving. Serves 2-3




SPANISH CHICKEN RICE
2 teaspoons olive oil
1 large red capsicum, chopped
1 large red onion, chopped
3 teaspoons sweet paprika
1 ½ cups SunRice Doongara CleverRice
¼ cup tomato paste
1 litre chicken stock
2 single chicken breast fillets, thickly sliced
1 x 310g can corn kernels, drained
½ cup roughly chopped fresh parsley
Lime wedges to garnish
Heat oil in a large pan, add capsicum, onion and paprika; cook, stirring until onion is soft. Add rice; cook, stirring until rice is coated in spice mixture. Season with salt and pepper.
Add combined paste and stock; bring to boil, simmer, covered for 10 minutes, stirring occasionally for a further 8 minutes or until rice and chicken are tender. Remove from heat; stir in corn and chopped parsley. Serve garnished with lime wedges. Serves 4
Variation: For a different flavour, use 350g of lean beef, lamb or pork strips instead of chicken

WARM CHICKEN AND RICE SALAD
1 tablespoon olive oil
3 chicken breasts fillets, seasoned with salt and pepper
2 cups Jasmine rice
3 ½ cups chicken stock
100g each snow peas and bean sprouts
1 red onion, finely sliced into wedges
1 red capsicum, cut into fine strips
Dressing
¼ cup chopped coriander
¼ cup fresh lemon juice
¼ cup fish sauce
1 tablespoon olive oil
1 tablespoon sweet chilli sauce
1 tablespoon brown sugar
Dressing: Combine all dressing ingredients in a jar. Shake to combine.
Heat the oil in a medium-size pan and cook the chicken for 8-10 minutes or until golden brown and cooked through. Remove from pan and set aside. Cover with foil to keep warm.
Add the rice to the pan and cook for 12-15 minutes or until rice is tender. Shred the chicken and combine with the rice, sprouts, onion, capsicum and dressing.
Divide salad between bowls and serve with chopper peanuts, if desired. Serves 4-6

LENTIL AND RICE PILAF
50g butter
1 onion, finely chopped
1 cup long-grain rice (or basmati rice)
500ml chicken stock
½ cup chopped coriander
1 cup dried green lentils
Soak lentils in cold water for 30 minutes. Drain. Melt butter in a large frypan and add onion and stir over heat until softened.
Add rice and lentils and stir over heat for a further 2 minutes. Stir in stock and 2 cups water. Bring to the boil and then reduce heat to low and simmer for 25-30 minutes, stirring occasionally until liquid had been absorbed and lentils are just tender. Remove from heat and stir in coriander. Stand covered in pan for 10 minutes before serving. Serves 6



LEMON CHICKEN RISOTTO
1 ½ tablespoons olive oil
1 small (150g) chicken breast fillet, cut into 2cm cubes
1 small clove garlic, crushed
½ cup Arborio rice (or short-grain rice)
1 ½ cups chicken stock, heated
1 zucchini, cut into 1cm pieces
1 teaspoon finely grated lemon rind
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Heat half the oil in a medium saucepan and add chicken and garlic and stir over heat until chicken is golden. Remove from pan and set aside.
Heat remaining oil in same pan and add rice and stir over heat for 1 minute. Add ½ cup of the hot stock into the pan, simmer, uncovered, over low heat until most of the stock has been absorbed. Repeat this step with another ½ cup of hot stock.
Return chicken to pan with zucchini and remaining stock, simmer over low heat until most of the stock is absorbed and the rice is tender. Remove from heat and stir in lemon rind, pepper and parsley.
Serve immediately topped with parmesan cheese, if desired. Serves 1

LEMON TUNA AND GREEN BEAN PILAF
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon lemon rind
1 ½ cups long-grain rice
1 litre chicken stock
175g green beans
185g can lemon pepper-flavoured tuna
Lemon wedges, optional to serve
Heat the oil in a large, non-stick frypan and then add the onion and garlic, stirring over heat until onion is softened. Add the lemon rind and rice and then continue stirring until all of the rice grains are well coated in oil.
Stir in stock and bring to the boil, stirring occasionally. Reduce heat to very low and then simmer covered for 10 minutes.
Stir in the green beans and cook covered for a further 5-10 minutes or until the liquid is thoroughly absorbed and the rice is tender. Stir in tuna.
Serve immediately with fresh lemon wedges, if desired. Serves 4

ASIAN RICE WITH VEGIES AND CHICKPEAS
2 tablespoons olive oil
1 cup raw cashews
2 teaspoons fresh, crushed garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
420g can baby corn cuts, drained
420g can chickpeas, well drained
150g snow peas, trimmed
1 red capsicum, cut into 2cm pieces
1 bunch baby bok choy, roughly chopped
4 cups cooked long-grain rice
2 tablespoons teriyaki marinade or soy sauce to taste
4 shallots, finely sliced
Heat wok over a high heat; add half the oil and cashews. Cook until lightly browned, remove and set aside.
Add the remaining oil, garlic, spices, corn, chickpeas, snow peas and capsicum to wok and cook the vegetables over a high heat for 2 minutes, tossing often.
Add the bok choy, rice, marinade and toss well. Add onions and cashews. Serves 4

SEAFOOD AND SPINACH RISOTTO
375g green prawns
375g calamari
375g salmon pieces
2 tablespoons olive oil
1 red onion, chopped
2 teaspoons fresh garlic, crushed
2 cups Arborio rice
4 cups hot vegetable stock
100g baby English spinach
1 red capsicum, finely chopped
40g butter
Peel and de-vein the prawns. Score the calamari and cut into pieces. Cut the salmon into 4cm pieces. Refrigerate until required.
Heat the olive oil in a large pan over a moderate heat and cook onion and garlic for 2 minutes. Add rice and cook for 2 minutes, stirring continuously.
Add 3 cups of the hot stock and stir to combine. Cover and cook over a low heat for 12-15 minutes, stirring occasionally until all the stock has absorbed.
Stir in the remaining stock, spinach, capsicum and butter. Arrange the seafood over the top of the rice. Cover and cook for a further 8-10 minutes until the seafood is cooked.
Garnish risotto with fresh coriander sprigs and serve immediately with shavings of parmesan cheese. Serves 4

LEMON AND PEA PILAF
6 sliced shallots
2 ½ cups jasmine rice
4 cups vegetable stock
¼ cup lemon juice
1 cup each red capsicum and baby peas
Heat a drizzle on oil in a large pan and add the shallots and rice. Cook for 1 minute and then add vegetable stock and lemon juice, capsicum and peas.
Stir, allow to boil and then reduce heat and simmer, covered for 12 minutes or until rice is tender. Serve with chopped fresh herbs and toasted pine nuts. Serves 4

SAUSAGE AND CORIANDER RISOTTO
1 tablespoon olive oil
500g chicken sausages
40g butter, chopped
2 cups Arborio rice
100g mushrooms, sliced
1 teaspoon ground turmeric
5-6 cups boiling chicken (or vegetable stock)
¼ cup roughly chopped fresh coriander
Heat oil in a large deep frypan and cook the sausages until golden brown, cover and cook for 5-6 minutes over low heat or until cooked through. Set aside and cover with foil to keep warm.
Add the butter to the pan, with the rice, mushrooms and the turmeric. Cook for 1 minute, gradually add a little of the stock and stir until liquid is absorbed. Add the remaining stock gradually, stirring after each addition until the liquid is absorbed. Add the last ½ cup if needed for the rice to become tender.
Slice sausages and add to rice with the coriander. Season to taste with black pepper. Spoon on to serving plates. Garnish with coriander and fine red onion wedges. Serves 4-5
Hint: You can use any type of sausages. Risotto can be made ahead of time and reheated. Return to the pan and add some extra stock to prevent catching. Stir over medium heat until warmed through.



CHORIZO AND BASIL RISOTTO
2 tablespoons oil
1 onion, sliced
2 cups Arborio rice
2 chorizo sausages, thinly sliced
125g mushrooms, thickly sliced
5 cups hot chicken stock
½ torn fresh basil leaves
1/3 cup grated fresh parmesan cheese
125g cherry tomatoes, halved
Heat oil in a large deep pan and add onion, stirring over heat until onion is softened. Stir in rice until it is lightly coated with oil. Add sausages and mushrooms and cook stirring for a further 1-2 minutes.
Stir in 1 cup of hot chicken stock into rice in the pan, simmer uncovered over low heat until stock is absorbed. Repeat this process with 1 cup of stock at a time until all the stock has been added and rice is tender. If necessary, you can add a little extra stock.
Stir in cherry tomatoes, basil and parmesan cheese and serve immediately. Serves 4

BEEF SAUSAGES WITH MOROCCAN RICE
6 thin beef sausages
1 finely chopped onion
1 tablespoon Moroccan seasoning
2 cups raw long-grain rice
410g can chopped tomatoes
1 chopped green capsicum
Pan-fry or grill sausages until cooked through. Drain on kitchen paper and set aside to cool. Heat 1 tablespoon olive oil in a larger non-stick frypan. Add onion and seasoning and cook, stirring, until onion is softened.
Add rice, stir over heat a further minute and then add the tomatoes and 3 cups water. Bring to the boil and then reduce the heat to low; cover and simmer gently for 10 minutes. Stir in capsicum, simmer covered for a further 5 minutes, stirring occasionally until liquid has absorbed and rice is just tender.
Slice sausages and stir through cooked rice; stand covered for 10 minutes before serving. Serves 4

SPICY TOMATO AND SALAMI RICE
2 tablespoons olive oil
1 onion, finely chopped
1 ½ cups long grain rice
75g sliced hot salami, cut into thin strips
425g can chopped tomatoes with basil and garlic
3 cups beef stock
½ cup frozen peas
1/3 cup freshly grated parmesan cheese
Heat oil in a large heavy-based pan and add onion and stir over heat until onions is softened.
Stir in rice and salami until rice grains are coated in oil.
Add tomatoes and stock, stirring until mixture comes to the boil. Reduce heat to low. Cover pan and simmer gently for 10 minutes.
Stir in peas and cook for a further 5 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat and stir in parmesan. Serves 4



VEGETABLES PIES WITH RICE CRUST
1 cup long-grain rice
2 cups water
30g butter, chopped
1 egg, lightly beaten
2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 onion, diced
330g kumara, peeled and diced
12 small red capsicum, diced
3 yellow squash, cut into small wedges
100g Swiss brown mushrooms, sliced
1 teaspoon finely chopped fresh parsley
Place rice and water in a saucepan over low heat, cover then cook, without stirring, until water is absorbed and rice is tender. Remove from heat, cool slightly then stir in butter, egg and parmesan. Press mixture over base and sides of 6 lightly-greased and base-lined individual flan tins or 12.5cm metal pie tins. Place tins on oven tray. Bake at 180C for 20 minutes until rice is almost set.
Meanwhile, heat oil in a large frypan, add onion, kumara and capsicum, stir over heat 1 minute then reduce heat to low and cook covered for 10-15 minutes until kumara is just tender. Stir in squash and mushrooms and cook covered for a further 5 minutes.
Fill rice crusts with vegetable mixture. Bake at 180C for 10 minutes. Remove from oven, stand 5 minutes then carefully remove pies from tins. Sprinkle with parsley to serve. Serves 6

BUTTER BEAN AND ASPARAGUS RISOTTO
1 onion, finely chopped
6 slices shortcut bacon, cut into thin strips
1 ½ cups Arborio rice
375 ml vegetable stock
1 bunch asparagus, cut into 4cm lengths
300g can butter beans
Heat approximately 2 tablespoons oil a large non-stick frypan, add onion and bacon and stir over heat until onion is softened. Add rice and stir to coat with oil.
Combine stock with 2 ½ cups water in a saucepan, bring to the boil and then remove from heat. Add 1 ½ cups of the hot stock to the pan with the rice mixture, simmer gently over a low heat until most of the stock has been absorbed, stirring often. Repeat process with another 1 ½ cups of the stock.
Drain the butter beans and add to remaining stock, continue simmering until rice and asparagus are just tender and most of the stock has been absorbed giving a creamy texture. Garnish with freshly ground black pepper, if desired.

SPANISH RICE
2 tablespoons olive oil
3 red onions, halved, thinly sliced
2 clove garlic, peeled, thinly sliced
3 large fresh green chillies thickly cut diagonally
400g long-grain rice
500ml beef stock
400g can diced tomatoes
400g can red kidney beans, rinsed, and drained
125g sour cream
1 bunch fresh coriander leaves picked
Heat the oil in a saucepan over a medium heat. Add the onion, garlic and chilli and cook, stirring for 5 minutes or until soft.
Add the rice and cook, stirring for 3 minutes or until glassy. Add the stock and tomatoes and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Cover and set aside for 10 minutes or until rice is tender. Add the beans and combine.
Divide among serving bowls. Top with sour cream and coriander and serve. Serves 4


CHICKEN AND MUSHROOM PILAF WITH ASIAN-STYLE WATERCRESS SALAD
2 shallots, ends trimmed, finely chopped
2 teaspoons finely grated fresh ginger
2 tablespoons Fountain gluten-free soy sauce
2 cloves garlic, crushed
750g chicken thigh fillets, cut into 2cm pieces
60ml olive oil
500g mixed mushrooms (eg. Portobello and cap) thickly sliced
200g Uncle Ben’s long-grain rice
750ml chicken stock
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
150g frozen peas
1 cup fresh coriander leaves
Asian-style watercress salad
1 tablespoon sesame seeds
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon sweet chilli sauce
1 teaspoon finely grated fresh ginger
2 tablespoons finely shredded fresh mint
100g packet baby watercress salad mix
1 carrot, peeled and cut into matchsticks
65g bean sprouts
Combine the shallot, ginger, soy sauce and half the garlic in a large glass or ceramic bowl. Add the chicken and toss to coat.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add half the chicken and cook, turning occasionally for 1-2 minutes or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken, reheating pan between batches.
Heat the remaining oil in the pan. Add the mushroom and remaining garlic and cook, stirring for 3 minutes or until soft. Transfer to a heatproof bowl.
Add the rice, stock, sweet chilli sauce and fish sauce to the pan. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the chicken and mushroom and cook, covered for 8-10 minutes or until rice is tender and almost all the liquid is absorbed. Add the peas and remove from heat. Set aside, covered for 5 minutes to rest. Use a fork to stir the coriander into the rice mixture and separate the grains. Taste and season with salt and pepper. Divide among serving bowls and serve with the Asian-style watercress salad. Serves 4
Asian-style watercress salad: Place the sesame seeds in a frying pan over medium heat and cook, tossing for 1-2 minutes until toasted.
Whisk together the fish sauce, lime juice, sweet chilli sauce and ginger in a bowl. Add the mint and stir to combine.
Place the salad mix, carrot and bean sprouts in a large serving bowl. Drizzle over the dressing and gently toss to combine. Sprinkle with sesame seeds and serve immediately with chicken & mushroom pilaf.
















CHICKEN, MUSHROOM AND PEA RISOTTO
1 tablespoon olive oil
500g chicken breast fillets, cut into 2cm pieces
30g butter
100g mushrooms, thinly sliced
1 onion, finely chopped
1 garlic clove, crushed
1 ½ cups Arborio rice
2 cups chicken stock
420g can condensed cream of mushroom soup
1 cup frozen peas
1/3 cup grated parmesan cheese
1 tablespoon chopped thyme, plus extra sprigs
Preheat oven to 180C.
Heat oil in a large saucepan on high. Cook chicken in two batches for 3-4 minutes until browned. Set aside.
Melt butter in the same pan on high. Saute’ mushrooms, onion and garlic for 3-4 minutes until tender. Add rice. Cook, stirring for 1 minute.
Blend in stock and soup. Bring to the boil, stirring constantly. Transfer mixture to an ovenproof dish with a tight-fitting lid.
Bake, covered for 15 minutes, stirring twice during cooking. Stir chicken through. Bake for a further 10 minutes until rice is tender and chicken is cooked through.
Stir in peas, parmesan and thyme. Season to taste. Rest, covered for 3 minutes. Top with extra thyme and serve with crusty bread. Serves 4. Hint: This can be cooked on top of the stove.

LEEK AND BACON RISOTTO
5 ½ cups (1.375L) chicken stock
Olive oil spray
2 bacon rashers, rind and excess fat removed, thinly sliced
2 teaspoons cumin seeds
1 leek, pale section only, washed, dried, thinly sliced
2 cloves garlic, thinly sliced
440g Arborio rice
70g smoked cheese, coarsely grated
100g snow peas, ends trimmed, thinly sliced diagonally
Bring the stock to the boil in a large saucepan over a high heat. Reduce heat to low and hold at a gentle simmer.
Lightly spray a saucepan with olive oil spray to grease. Place over medium heat and add bacon and cumin seeds and cook, stirring for 2-3 minutes or until brown. Add leek and garlic and cook, stirring for 5 minutes or until leek is soft.
Add the rice and cook, stirring for 1 minute or until grains appear glassy. Add a ladleful (about 125ml/½ cup) of stock and stir until liquid is absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in cheese and snow peas. Season with salt and pepper.
Divide the risotto among serving bowls and serve immediately. Serves 4

[newman]

BUTTERNUT PUMPKIN SOUP WITH CHEESY CROUTONS
50g butter
1 onion, peeled and finely sliced
1 carrot, peeled and chopped
2 stalks of celery, chopped
A sprig of fresh rosemary leaves, picked and finely chopped
2 cloves garlic, peeled and chopped
A stick of cinnamon
1 whole butternut pumpkin, peeled, seeds removed and chopped
1 medium-sized potato, peeled and chopped
1 ½ litres chicken stock
Rock salt and ground black pepper
6 slices sourdough bread
Extra virgin olive oil
¾ cup Gruyere cheese, grated
Melt the butter in a large saucepan over a medium heat and add the onion, carrot, celery, rosemary, garlic and cinnamon stick. Cook gently with the lid on for 10 minutes or until soft.
Add the pumpkin to the other vegetables in the pan and continue to cook gently for 10 minutes.
Add the potato and chicken stock and bring to the boil. Simmer until the potato is well cooked and then remove the cinnamon stick and blend the vegetables with a hand blender or food processor. Taste and season with salt and pepper.
Preheat your grill to high. Place 4-6 heatproof serving bowls on a baking tray and fill then with soup. Tear the bread into pieces and lay these on top of each bowl of soup and then drizzle with oil. Scatter with the grated cheese and cook under the grill until bubbling and golden brown. Serves 4-6

PUMPKIN AND BEAN SOUP WITH GOATS’ CHEESE TOASTS
20g unsalted butter
2 tablespoons olive oil
1 onion, finely chopped
1 leek (white part only) sliced
1 red chilli, seeds removed, finely chopped
2 garlic cloves, crushed
650g pumpkin, peeled and diced
1.2 litres vegetable stock
600g canned butter or cannellini beans, rinsed, drained
¼ cup finely chopped coriander leaves
4 small bread rolls, halved lengthways
150g soft goats’ cheese
Heat butter and half the oil in a large pan over a medium heat and add onion and leek and cook for 2-3 minutes until softened.
Add chilli and garlic and cook 1 minute further. Add pumpkin and stock and bring to the boil and then simmer on low for 15 minutes or until pumpkin is soft. Remove from heat and allow to cool slightly.
Add half the beans and blend in batches until smooth. Return to pan with remaining beans and heat through. Stir in coriander and season with salt and pepper.
Preheat oven to 180C. Spread rolls with cheese, place on a baking tray and drizzle with remaining oil and bake for 6-7 minutes or until tinged golden.
Serve with soup in bowl with cheese toasts. Serves 6-8



THAI-INSPIRED PUMPKIN SOUP
1 kg Kent pumpkin, peeled and roughly chopped
1 onion, chopped
1 carrot, peeled and chopped
1 celery stick, chopped
6 cups hot vegetable stock
270ml can light coconut milk
2 tablespoons sweet chilli sauce
Place pumpkin, onion, carrot and celery into a large saucepan. Add hot stock and bring to the boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
Cool then blend until smooth. Stir through coconut milk and chilli sauce. Warm on low heat. Serve soup with a dollop of yoghurt and hot crusty bread. Serves 4-6

CLASSIC BUTTERNUT PUMPKIN SOUP
30g butter
1 each onion, chopped
1 carrot, thinly sliced
1kg butternut pumpkin, peeled and chopped
1 litre chicken stock
Pinch nutmeg
2 teaspoons orange juice
Salt and pepper
Light sour cream or thickened cream
Chives for garnish
Heat butter in a large pan, add onion and carrot. Cover and cook over a low heat for 10 minutes until onion and carrot are tender. Shake pan occasionally to prevent vegetables sticking to the base.
Add the pumpkin and half the stock. Bring mixture to the boil and then reduce heat and simmer for about 25 minutes, until pumpkin is soft. Remove from heat. Puree the pumpkin mixture in several batches in a food processor or blender until smooth. Return mixture to pan, gradually stir in the rest of the stock to thin out soup to desired consistency. Stir in nutmeg and juice and season with salt and pepper. Heat through but do not boil.
Ladle soup into bowls and garnish with cream and chives. Serves 4

MINTED PUMPKIN SOUP
2 tablespoons olive oil
1 large onion, chopped
4 sticks celery, chopped
1.3kg Jap pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 litre water
1 x 375ml can light evaporated milk
1 cup chopped fresh parsley
½ cup chopped fresh mint
Heat oil in a large, deep pan and add onion and celery and stir over heat until onion is softened. Add pumpkin and potato and stir over heat for a further 1-2 minutes.
Add water to pan to cover vegetables. Bring to the boil and then reduce heat and simmer covered for about 30 minutes or until vegetables are soft. Add evaporated milk and heat through.
Puree cooked vegetables in liquid to form a thick soup.
Stir in parsley and mint and season to taste with salt and pepper. Serves 6



PUMPKIN AND BACON SOUP
50g butter
1 large onion, chopped
2 cloves garlic, crushed
2 kg pumpkin, peeled, chopped
1.5 litres (6 cups) chicken stock
½ cup cream
4 bacon rashers, finely chopped
Extra cream and chopped fresh chives to garnish
Melt butter in a large pan. Add onion and garlic; cook, stirring, until onion is soft. Stir in pumpkin and stock; bring to the boil. Simmer uncovered for about 20 minutes, stirring occasionally, or until pumpkin is soft.
Puree soup, in batches, in a blender or with a Bamix until smooth. Return to same pan; add cream. Stir over heat until soup is hot; season with salt and pepper to taste.
Cook bacon in a heated oiled pan until browned all over and crisp.
Serve soup garnished with extra cream, bacon and fresh chives. Serves 4
Hint: For a change, try adding 1 tablespoon of curry powder when cooking onion and garlic.

[newman]

BEEF NOODLE STIR-FRY
2 x 200g packets hokkien noodles
2 tablespoons olive oil
500g beef strips
1 onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 carrot, thinly sliced
150g snow peas, halved
1 red capsicum, thinly sliced
¼ cup soy sauce
2 tablespoons black bean sauce
½ cup chicken stock
3 teaspoons cornflour
1 cup bean sprouts
Place noodles in a heatproof bowl, cover with boiling water. Stand until tender; drain well.
Heat half the oil in a wok or large pan; add beef in batches and stir-fry until browned. Remove from pan.
Heat remaining oil in the same pan; add ginger, garlic, capsicum, carrot, snow peas and onion; stir-fry until just tender.
Return beef to pan with hokkien noodles and combined soy sauce and black bean sauce, chicken stock and cornflour. Stir-fry until sauce boils and thickens.
Serve noodle stir-fry topped with bean sprouts. Serves 4

TERIYAKI BEEF AND NOODLE STIR-FRY
¼ cup teriyaki sauce
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
750g beef stir-fry strips
¼ cup olive oil
1 onion, sliced
2 bunches asparagus, cut into 4cm lengths
1 each carrot, sliced
1 red capsicum, seeded and diced
227g can water chestnuts, drained and halved
½ cup sweet chilli sauce
¼ cup soy sauce
250g packet vermicelli egg noodles
Thinly sliced shallots, to garnish
In a large bowl combine teriyaki sauce, ginger and garlic. Add beef, tossing to coat in marinade.
Heat half the oil in a wok or large frying pan on high. Stir-fry beef in batches for 2-3 minutes until well browned. Remove from pan.
Heat remaining oil in same wok. Stir-fry onion for 1-2 minutes until tender. Add asparagus, carrot, capsicum and water chestnuts. Stir-fry for 2-3 minutes until vegetables are tender.
Return beef to wok with combined sauces. Stir-fry for 2-3 minutes. Add prepared noodles, tossing well. Serve immediately sprinkled with shallots. Serves 4
Hint: Prepare noodles following the packet instructions. Lamb, chicken of pork strips may be used in place of beef.








PEPPERED BEEF AND MIXED MUSHROOM STIR-FRY
700g beef strips
2 teaspoons cracked black peppercorns
2 teaspoons Sichuan peppercorns
2 teaspoons sesame oil
2 tablespoons olive oil
1 medium onion, thickly sliced
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
100g shitake mushrooms, halved
100g oyster mushrooms, halved
200g button mushrooms, halved
1/3 cup mirin or dry sherry
¼ cup soy sauce
2 teaspoons cornflour and 1 tablespoon water
In a medium bowl combine the beef and both peppercorns; mix well.
Heat the sesame oil in a large wok or frying pan. Stir-fry beef in batches until tender; remove from wok.
Heat oil in the same wok, add the ginger and garlic; stir-fry until the onion is soft. Add mushrooms and stir-fry until browned lightly.
Stir in combined mirin, soy sauce, blended cornflour and water; stir until mixture boils and thickens slightly.
Return beef to the wok; stir-fry until hot and well combined. Serve with steamed rice. Serves 4

SWEET SOY BEEF AND NOODLE STIR-FRY
2 x 85g packets fat-free beef 2 minute noodles
4 cups boiling water
2 tablespoons Sweet Soy Asian Sauce
1 tablespoon Oyster Asian Sauce
1 tablespoon honey
1 teaspoon minced fresh garlic
500g rump steak, cut into 1cm strips
2 teaspoon olive oil
500g pack of frozen stir-fry mix
Bean sprouts and fresh coriander to garnish
Place 2 minute noodles in a heatproof dish. Pour over boiling water and let stand for 2 minutes.
Place the beef flavour sachet, Asian sauces, honey, garlic and steak in a bowl, mix well until coated. Drain and reserve marinade.
Heat oil in a wok and cook drained beef in 2 batches. Add stir-fry mix and cook for 4 minutes. Add noodles, beef and reserved marinade. Toss for a further 2 minutes. Serve garnished with bean sprouts and coriander. Serves 4

BEEF AND BLACK BEAN SAUCE
1/3 cup Asian-style black bean sauce
2 teaspoons cornflour, blended with 1/3 cup water
1 tablespoon olive oil
1 red onion, cut into large wedges
1 red capsicum, cut into 2cm pieces
600g round steak or topside, finely sliced
¼ small Chinese cabbage, cut into 5cm squares
Fried noodles, to serve
Combine black bean sauce and cornflour and water and set aside.
Heat wok, add oil, stir-fry the onion and set aside. Add extra oil if necessary and stir-fry the beef in two batches for 2-3 minutes, setting each aside.
Stir-fry vegetables in 2 batches and then return all to the wok. Toss well and pour over the sauce. Stir-fry for 2 minutes. Serve with noodles. Serves 4
Variation: You can use sweet chilli sauce or oyster sauce as an alternative to the black bean sauce.


BEEF WITH OYSTER SAUCE
400g bok choy
250g Chinese broccoli
2 tablespoon olive oil
2 cloves garlic, crushed
500g beef rump steak, sliced thinly
50g snow peas
425g can baby corn drained
6 shallots, chopped
2 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
Break bok choy and broccoli into large pieces; steam or microwave until just tender, drain well. Cover to keep warm.
Heat oil in wok or large pan; stir-fry garlic and beef, in batches, until beef is browned and just cooked.
Add peas, corn, onion, sauces and sugar to wok; stir-fry until peas are almost tender.
Return beef to wok; stir-fry about 2 minutes or until heated through. Serve beef mixture over bok choy and broccoli. Serves 4

HONEYED BEEF AND NOODLES
450g packet thin Hokkein noodles
500g thick cut rump steak, thinly sliced
1 large red capsicum, diced
3 teaspoons cornflour
2 tablespoons Hoisin sauce
¼ cup honey
Place noodles in a large heatproof bowl, cover with boiling water. Stand 5 minutes, stirring occasionally to separate noodles. Drain noodles and set aside.
Add steak and capsicum to a greased wok or large frypan and stir-fry until steak is well browned.
Blend cornflour with ½ cup cold water and add to beef mixture with Hoisin sauce and honey, stirring until mixture boils and thickens. Stir in noodles and cook until heated through. Serves 4

[newman]

ITALIAN SEAFOOD SOUP
500g thick boneless fish
400g can whole peeled tomatoes
175g green beans
1 thinly sliced onion
1 teaspoon Piri Piri seasoning blend
375ml fish stock
Heat 1 tablespoon olive oil in a large pan, add onion and stir over heat until softened. Stir in stock and tomatoes, crushing tomatoes in the pan. Bring to the boil and then reduce heat and simmer for 15 minutes or until liquid has reduced and thickened slightly.
Meanwhile, cut fish in 3cm pieces and beans into 3cm lengths. Add fish and beans and continue simmering uncovered for a further 5-10 minutes until fish is cooked. Serves 3-4

GAZPACHO WITH OYSTERS AND BASIL OIL
1 cup fresh basil leaves
½ cup extra virgin olive oil
2 slices wholemeal bread
4 gourmet tomatoes, cut into quarters (about 600g)
3 cloves garlic, peeled
1 Lebanese cucumber, finely diced
1 red capsicum, seeded and finely diced
12 rock oysters
Place basil and olive oil in a blender. Process until smooth. Stain oil using a fine sieve and discard basil. Rinse blender.
Soak bread in a bowl of cold water. Place wet bread (no need to squeeze), tomatoes and garlic into the blender and process until smooth. Season to taste with salt and pepper. Refrigerate soup until it has chilled. This soup will thicken on standing. Add a little cold water to thin to desired consistency.
Serve soup topped with cucumber and capsicum. Drizzle with basil oil and accompany with the oysters drizzled with extra basil oil. Serves 4

PRAWN AND WONTON SOUP
1.5 litre chicken stock
3cm piece ginger, cut into thin strips
18 frozen wontons*
24 green prawns, peeled, deveined, tails intact
100g Chinese barbecued pork* sliced
100g fresh shiitake mushrooms
2 tablespoons soy sauce, plus extra to serve
150g baby bok choy, quartered
Thinly sliced spring onions, to garnish
Sweet chilli sauce, to serve
Place stock and ginger in a large pan and bring to the boil. Add wontons and cook for 3 minutes and then add prawns, pork and mushrooms and cook for a further minute.
Add bok choy and cook for 1 minute until wilted and then add soy.
Serve in bowls garnished with spring onions and with extra soy and sweet chilli sauce on the side. Serves 6
*Wontons are from Asian and selected supermarkets. Chinese barbecue pork is from Asian butchers.

[newman]

PORK AND BROCCOLINI STIR-FRY
1 cup Basmati rice
2 cups fat-free stock
¼ cup oyster sauce
1 tablespoon fish sauce
1 tablespoon water
2 tablespoons fresh garlic, crushed
2 tablespoons olive oil
500g pork fillet, sliced
250g broccolini, chopped
425g can baby corn, drained
1 carrot, julienned
4 shallots, sliced
12 lettuce cups
Cook basmati rice in stock using the absorption method. Combine oyster sauce, water, fish sauce and garlic. Set aside. Heat the oil in a wok or large frypan and stir-fry pork in batches until just cooked. Remove from pan,
Stir-fry broccolini with corn and carrot for 1-2 minutes.
Add combined sauces, pork and pan juices and onions. Stir-fry until coated and heated through.
Divide rice between lettuce cups and top with pork stir-fry to serve. Serves 4

STIR-FRY PORK WITH CASHEWS AND RICE
1-2 tablespoons olive oil
½ cup cashews
500g pork strips or sliced pork fillet
1cm piece ginger, finely chopped
3 shallots, chopped
1 cup each red capsicum
1 cup halved snow peas
1 teaspoon brown sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
Cooked rice to serve.
Heat half the oil and fry the cashews until golden brown, remove with a slotted spoon.
Add half the pork and ginger and stir-fry for 1-2 minutes or until lightly coloured. Set aside. Add a little more oil and repeat with remaining pork. Again, set aside.
Add remaining oil, shallots, capsicums and snow peas and stir-fry for 1-2 minutes. Return the meat and cashews to the pan, toss to combine. Add brown sugar, soy sauce and sesame oil to taste. Serve with cooked rice. Serves 4

SAUCY PORK AND HOISIN NOODLES
450g hokkien noodles
400g pork fillet, thinly sliced
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
2 carrots, thinly sliced
1 yellow or red capsicum, thinly sliced
½ bunch choy sum stems sliced and leaves halved lengthways
1/3 cup hoi sin sauce
2 tablespoons soy sauce
2 tablespoons water
Place noodles in a large bowl, cover with boiling water. Stir to separate the noodles then drain and set aside.
Add the pork, ginger and garlic to a heated, greased wok or frypan and stir-fry until the pork is browned all over. Remove mixture from wok.
Regrease wok with cooking spray or a drizzle of oil and then reheat. Add carrots, capsicum and choy sum stems. Stir-fry until vegetables are just tender. Return pork mixture to wok with noodles, choy sum leaves and combined sauces and water. Stir over heat until mixture is heated through and noodles are coated with sauce mixture. Serves 4


PORK AND GLASS NOODLE STIR-FRY
50g glass (bean thread) noodles*
2 tablespoons fish sauce
1 tablespoon caster sugar
1 tablespoons Chinese black vinegar* or balsamic vinegar
2 tablespoons olive oil
300g pork fillet, finely sliced
150g Asian mushrooms (eg. shiitake or shimeji), trimmed
1 red onion, finely sliced
1 garlic clove, roughly chopped
1 cup snake beans (thin green beans) cut into 3cm lengths
1 long red chilli, seeds removed, finely sliced
Coriander leaves to serve
*Available from Asian and selected supermarkets.
Soak noodles in hot water for 5 minutes to soften. Drain and set aside. Combine fish sauce, sugar and vinegar. Set aside.
Heat 1 tablespoon oil in a wok over a high heat and when it’s smoking, add pork and seal on one side for 1-2 minutes and then turn and seal on the other side for a further minute. Remove from wok and set aside.
Wipe wok clean and heat remaining oil over a high heat. Add mushrooms, toss for 1 minute and then add onion, garlic, beans and pork and stir-fry for 1 minute. Add noodles and sauce, toss to combine and then serve immediately. Serves 2

PORK FILLET AND GINGER STIR-FRY
300g pork fillet
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 carrots, cut into thin strips
200g mushrooms, sliced
1 tablespoon cornflour
¾ cup chicken stock
2 tablespoons soy sauce
1 tablespoon honey
1 bunch bok choy, leaves halved lengthways
3 cups boiled jasmine rice
Remove any fat from pork and then slice thinly. Combine pork with oil, garlic and ginger in a shallow dish. Cover and refrigerate for1 hour.
Add pork to a heated non-stick pan or wok and stir-fry until lightly browned. Add carrots and mushrooms and stir-fry for a further 2 minutes.
Blend cornflour with chicken stock and add to the pan with soy sauce, honey and bok choy. Stir over heat until liquid boils and thickens. Serve with cooked rice. Serves 4

[newman]

CRUNCHY FISH BAKE
1 kg firm white fish fillets (eg. ling, flathead, whiting or gemfish)
2 cups fresh breadcrumbs (4 large slices bread) processed in food processor
1 cup finely grated cheese
2 teaspoons lemon pepper seasoning
1 small onion, finely chopped
1 tablespoon chopped fresh parsley
60g butter, melted
Place fish in a lightly greased and lined baking tray, arranging pieces in a single layer. Combine remaining ingredients and sprinkle over the fish.
Bake at 180C for 10-15 minutes or until fish flakes, when tested with a fork, have a crispy crumb topping. Serve with mixed salad and chilli sauce.
Accompany with potato wedges. Serves 4-6

BRAISED FENNEL WITH DILL AND FISH
1 medium fennel (aniseed) bulb
2 tablespoons olive oil
1 onion, sliced
400g can whole tomatoes
¾ cup vegetable stock
¼ cup dry white wine
¼ cup green olives
1 tablespoon chopped fresh dill
Steamed or grilled fish for 4
Trim base from fennel bulb and remove tough outer layer. Slice bulb into 1 cm slices.
Heat oil in a large frypan. Add sliced fennel and onion, stir over heat for about 2 minutes until onion is softened. Add undrained, chopped tomatoes, water, wine, stock cube and olives and bring to the boil. Reduce heat and simmer uncovered for 15-20 minutes until fennel is tender and sauce has reduced and thickened slightly. Remove from heat and stir in dill.
Serve with grilled or steamed fish. Serves 4 Note: This recipe is best prepared as required

GARLIC AND CHILLI PRAWNS
30g butter
1 tablespoon olive oil
600g peeled green prawns
2 teaspoons bottled garlic
1 tablespoon bottle chilli
½ cup dry white wine
425g can crushed tomatoes
1 cup chicken stock
Cooked noodles or rice to serve
Heat butter and oil in a large pan, add prawns, garlic, and chilli and stir-fry until prawns have changed colour. Remove from pan, cover and set aside.
Add wine to same pan and then stir in tomatoes and stock. Bring to the boil, reduce heat and simmer uncovered for 15-20 minutes until it reduces and thickens.
Stir in prawns and heat. Serves 4



PRAWN AND CHICKEN BITES
425g can mango slices in syrup
1 tablespoon sweet chilli sauce
2 tablespoons fresh lime juice
16 green prawns, peeled, deveined with tail intact
250g chicken tenderloins, halved
2/3 cup plain flour
½ cup cornflour
1 cup soda water
Blend mango slices with 1/3 cup of the juice from the mangoes. Add sweet chilli sauce and lime juice. Set aside.
Season prawns and chicken with salt and pepper. Sift flour and cornflour into a bowl and whisk in soda water. Beat until smooth.
Dip prawns and chicken into the batter a few at a time and shallow fry for 2-3 minutes or until cooked through and golden brown. Drain on paper towel.
Place onto baking tray to keep warm in a slow oven 150C. Repeat with remaining chicken pieces and prawns. Serve with rice and dipping sauce. Serves 4

MARINATED FISH SKEWERS
1 kg boneless white fish fillets
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
¼ teaspoon ground turmeric
¼ cup fish sauce
2 tablespoons lime juice
1 teaspoon sugar
¼ teaspoon dried chilli flakes
1 tablespoon olive oil
3 spring onions, cut into 2cm lengths
Steamed rice to serve
Cut fish into 2cm cubes; combine garlic, ginger, turmeric, fish sauce, juice, sugar, chilli flakes and oil in a medium bowl; mix well. Cover; refrigerate for 20 minutes.
Thread fish and spring onions alternately onto 12 skewers.
Cook skewers on a heated, oiled grill pan, on both sides, until browned and cooked through.
Serve skewers on steamed rice; garnish with extra sliced spring onions and lime wedge. Serves 4

SALT AND PEPPER FISH WITH MINT MAYONNAISE
500g potatoes
4 x 150g white fish fillets
1 tablespoon olive oil
1 tablespoon mayonnaise
1 tablespoon natural yoghurt
1 tablespoon finely chopped fresh mint
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon lemon juice
Scrub potatoes and cut into wedges. Grease a large baking dish, add wedges and cover with cooking spray. Bake at 200C for 45 minutes or until tender and golden, turning occasionally.
Combine oil, pepper, salt and five-spice in a bowl and rub over fish fillets. Cook in a non-stick pan until just cooked through, turning once. Meanwhile combine mayonnaise, yoghurt, mint and lemon juice in a small bowl.
Serve fish with wedges and mint mayonnaise and leafy salad. Serves 4



SEAFOOD MORNAY
50g butter
1 onion, chopped
2 tablespoons plain flour
1 x 375ml can Carnation Light & Creamy Evaporated Milk and 1 cup water
600g marinara mix
2 teaspoons grated lemon rind
1 cup grated reduced-fat cheese
2 tablespoons chopped fresh dill
½ cup stale fresh breadcrumbs
Dill sprig to garnish
Green salad to serve
Melt butter in a pan. Add onion; cook, stirring, until soft. Add flour; cook, stirring, until grainy. Stir in combined milk and water; stir until mixture boils and thickens. Simmer for 2 minutes.
Add marinara mix and rind; cook stirring, for 3 minutes, or until seafood is just cooked. Stir in half the cheese and dill.
Divide mixture between four shallow, ovenproof dishes (1¼-cup capacity). Sprinkle with combined remaining cheese and breadcrumbs.
Cook under a hot grill for about 5 minutes, or until golden brown.
Garnish seafood bakes with a dill sprig; serve with a green salad. Serves 4

BAKED SALMON WITH CRUNCHY MUSTARD CRUST
1 cup packaged garlic croutons
2 tablespoons grated parmesan cheese
1/3 cup mayonnaise
1 tablespoon grain mustard
Cooking oil spray
4 x 200g thick salmon fillets
Baby spinach leaves to serve
Fresh herbs and thick lemon slice to garnish
Process croutons in a food processor until finely crumbed. Transfer to a bowl; stir in cheese. Combine mayonnaise and mustard in a small bowl.
Lightly spray an oven tray with cooking oil. Place salmon, skin-side down on tray; spread with mayonnaise mixture. Sprinkle a thick layer of crumb mixture over top of salmon, pressing down firmly so crumb mixture sticks.
Cook in a moderate oven at 180C for about 15 minutes or until crispy on the outside and salmon is just cooked.
Serve salmon with spinach; garnish with fresh herbs and lemon. Serves 4

BAKED FISH PARCELS
400g firm white fish fillets
1 tomato, chopped
Juice of 1 lemon
1 tablespoon Soy sauce
100g fresh bean sprouts
Cut fish fillets into 2cm pieces and divide between 4 pieces baking paper. Chop tomato and sprinkle over fish, together with 2 tablespoons chopped herbs.
Squeeze lemon juice over parcels and sprinkle with soy sauce Wrap each one in foil and bake at 180C for 30 minutes. Remove fish from foil and serve topped with sprouts. Serves 4



CRUMBED FISH WITH POTATO AVOCADO SALAD
1 tablespoon finely grated lemon rind
¼ cup chopped fresh parsley
1 cup stale white breadcrumbs
1 x 75g Tandaco Coating Mix for Lightly Seasoned Fish
4 boneless white-fish fillets
1 egg, lightly beaten
¼ cup milk
Oil for shallow frying
Fresh herbs to garnish
Potato avocado salad
500g kipfler (small) potatoes
2 avocados, thickly sliced
2 large egg tomatoes, chopped finely
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon water
Combine rind, parsley, breadcrumbs and coating mix in a medium bowl; mix well. Dip fish in combined egg and milk; coat in breadcrumb mixture, pressing crumbs on firmly. Place on tray. Cover; refrigerate while preparing salad.
Potato avocado salad: Boil steam or microwave potatoes until tender. Rinse under cold water; drain. Cut potatoes in half. Combine potatoes, avocados and tomatoes in a medium bowl. Pour over combined juice, oil and water; toss gently until combined.
Shallow-fry fish in a pan of hot oil, on both sides, until lightly browned and cooked through; drain on absorbent paper.
Serve fish with Potato Avocado Salad; garnish with fresh herbs. Serves 4.

CHILLI AND GARLIC FISH KEBABS
1kg packet of oven-baked wedges
800g firm white fish fillets, cut into 3cm pieces
2 capsicums, cut into 3cm pieces
10 bamboo skewers, soaked
Juice of 1 lime and zest, grated
2 teaspoons each light olive oil and mild chilli
Arrange wedges on baking tray and cook as directed. Take fish fillets and capsicums pieces and thread onto soaked bamboo skewers. Finely grate zest of a lime and juice, add garlic and chilli.
Brush marinade over kebabs and cook on a pre-heated, lightly oiled grill or non-stick pan for 6-8 minutes or until cooked, turning as needed over a low to moderate heat.
Serve with wedges and fresh lemon slices. Serves 4

CHILLI CALAMARI SALAD
400g medium calamari
1 teaspoon olive oil
2 teaspoons crushed fresh garlic
2 teaspoons mild chilli
100g baby spinach leaves
Cut open calamari tubes and cut into 5cm squares. Stir-fry oil with garlic and chilli until cooked.
Slice capsicum and toss with spinach. Divide between plates and top with squid. Serves 4



POTATO-TOPPED FISH PIE
375g carton fish stock
750g boneless white fish fillets
20g butter
2 sticks celery, sliced
1 onion, finely chopped
1 clove garlic, crushed
410g can condensed cream of celery soup
1 tablespoon lemon juice
800g potatoes, peeled and chopped
½ cup of cream
2 shallots, sliced
¾ cup grated tasty cheese
Bring stock to simmering point in a large frypan. Add fish fillets, cover and simmer for about 10 minutes or until it is just cooked through. Carefully drain fish from stock. Reserve ½ cup of the stock. Cut fish into large chunks.
Heat butter in a large saucepan; add the celery, onion and garlic. Stir over heat until onion is softened. Stir in soup and bring to the boil. Remove from heat and stir in reserved and juice and then gently fold in fish. Spoon mixture into a large ovenproof dish or 4 x 375ml capacity ramekins. Cover and set aside.
Boil potatoes until tender and then drain. Return potatoes to saucepan over low heat; mash well. Stir in cream and shallots.

ASIAN FISH SALAD
200g sugar-snap peas
4 spring onions, thinly sliced
3 Lebanese cucumbers, seeded, sliced
1 large red capsicum, seeded, thinly sliced
1 ½ cups bean sprouts, trimmed
¼ cup fresh mint leaves
4 white fish cutlets
Fresh herbs to garnish
Dressing
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons chopped fresh coriander
Add peas to a pan of boiling water. Bring to the boil; drain. Rinse under cold water.
Combine spring onions, cucumbers, capsicum, bean sprouts, sugar-snap peas and mint into a large bowl; mix well.
Dressing: Combine all ingredients in a screw-top jar; shake well.
Cook fish on a heated, oiled grill pan until browned on both sides and cooked through.
Drizzle ¾ cup of the dressing over salad; toss gently until combined.
Divide salad among plates; top with fish. Drizzle remaining Dressing over fish.
Garnish with fresh herbs. Serves 4



THAI FISH CAKES
750g firm white fish fillets (or redfish fillets)
¼ cup red curry paste
1 egg
1 long red chilli, seeded and chopped
2 teaspoons garlic, crushed
4 chopped shallots
1 tablespoon fish sauce
Roughly chop fish fillets and place into a food processor. Add curry paste, egg, and garlic, chilli, onions and fish sauce.
Process until combined. Shape tablespoon-size portions into balls and then flatten slightly. Shallow-fry a few patties at a time until golden and cooked through, about 3 minutes.
Drain on paper towel and serve with sweet chill sauce or lime mayonnaise. Makes 24

SALMON NICOISE SALAD
60g green beans, cut into 5cm lengths
4 cos lettuce leaves, rinsed
125g can salmon fillets in spring water, drained
1 hard-boiled egg, quartered
1 tomato, cut into wedges
6 pitted black olives
¼ small red onion, sliced
French dressing or vinaigrette to serve
Place the beans in a heat-resistant bowl, cover with boiling water. Stand for 2 minutes and then draw and refresh in cold water. Drain again.
Tear lettuce into large pieces and place in a container. Top with salmon, egg, tomato, beans, olives and onion. Serve salad topped with dressing. Accompany with crusty bread.

TERIYAKI PRAWN SKEWERS
24 medium uncooked king prawns
4 spring onions, trimmed
1 x 425g can whole baby corn spears, rinsed, drained, halved
¼ cup rice vinegar
¼ cup mirin or dry sherry
½ cup salt reduced soy sauce
2 tablespoons brown sugar
Peel and de-vein prawns, leaving tails intact.
Cut spring onions into 3cm lengths; cut each piece in half lengthways (24 pieces)
Place a piece spring onion in between each prawn. Thread prawns and corn onto 24 small soaked bamboo skewers or toothpicks.
Combine rice vinegar, mirin, soy and sugar in a small jug. Place skewers in a shallow dish; pour over half of the soy mixture. Cover; refrigerate for about 3 hrs or overnight.
Cook skewers, in batches, on a heated oiled grill plate (or barbecue) until lightly browned all over and hot
Meanwhile, place remaining soy mixture into a small pan, simmer, uncovered, until reduced by half.
Serve skewers with warm soy sauce mixture on banana leaves and garnish with a lime wedge. Makes 24. Variation: Boneless white fish fillets can be substituted for the prawns.



SALMON PATTIES
1 large potato, cooked and slightly cooled
1 tablespoon milk
210g can red salmon, drained
1 medium carrot, grated
2/3 cup baby spinach leaves, shredded
½ cup dry breadcrumbs
1-2 tablespoons lemon juice
1 teaspoon dried mixed herbs
1 egg, lightly beaten
½ cup plain flour
Mash potato with milk; add salmon, carrot, spinach, breadcrumbs, lemon juice, herbs and egg. Mix until combined. Season with pepper.
Using about ½ cup, shape mixture into patties and coat lightly with flour. Shake off any excess flour and chill for 10 minutes.
Heat enough oil in a frying pan to shallow-fry a few patties at a time or cook in a non-stick pan with a little olive oil spray. Flatten slightly and cook over a low to moderate heat, turning when needed. Repeat with remaining patties. Serve with salad, lemon wedges and mayonnaise. Serves 4

GARLIC FISH AND PRAWNS
375g white fish fillets
1 cup canned diced tomatoes
3 cloves chopped fresh garlic
1 shallot, chopped
150g peeled and deveined green prawns
250g chopped and blanched broccoli
Cut fish into four portions. Place on a baking dish lined with baking paper. Combine tomatoes, garlic and onion. Spoon over fish.
Top with prawns and broccoli. Cover with foil and bake at 180C for 25-30 minutes or until fish flakes with a fork. Serve with lemon wedges. Serves 4

ASIAN-STYLE SEAFOOD SALAD
500g cooked prawns, roughly chopped
2 medium julienned Lebanese cucumbers
100g shredded snow peas
100g bean sprouts
375g packet rice noodles
½ cup fat-free chilli and lime dressing
Peel and de-vein prawns. Set half aside and chop the rest.
Combine with cucumbers, snow peas and sprouts and chill until required.
Cook noodles until tender (5 mins). Drain and return to pan. Stir in dressing.
Divide noodles between plates, top with prawn salad. Serves 6



INDIAN FISH CURRY
1 kg white fish fillets
2 tablespoons olive oil
1 large onion, sliced
2 clove garlic, crushed
2 teaspoons finely grated ginger
2 tablespoons mild curry paste
6 curry leaves, torn
1 x 400ml can coconut cream
1 tablespoon lime juice
2 tablespoons coriander leaves
Cooked rice to serve
Lime wedges to serve
Cut fish fillets into 4cm pieces.
Heat oil in a large pan. Add onion, garlic and ginger; cook, stirring, until onion is soft. Add curry paste; cook, stirring for about 1 minute or until fragrant.
Add curry leaves and coconut cream; simmer, uncovered for about 20 minutes, or until sauce thickens.
Add fish pieces; simmer, covered for about 10 minutes, or until fish is tender. Stir in lime juice; top with coriander leaves. Serve with rice. Garnish with lime wedges. Serves 4-6

SALMON PATTIES WITH LEMON AND DILL
500g potatoes, peeled and chopped
415g can pink or red salmon, drained and flaked
1 onion, finely chopped
1 stick celery, finely chopped
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 x 60 egg
2 tablespoons water
1/3 cup plain flour
1 ¼ cups packaged breadcrumbs
Boil or steam potatoes until tender. Drain, return to pan and mash over low heat until smooth and fluffy. Transfer mashed potato to a large bowl; add salmon, onion, celery, rind, juice and dill and mix well to combine. Cover mixture and refrigerate for 30 minutes.
Beat egg with 1 tablespoon of the water and place in a shallow dish. Coat 1/3 cup of the chilled salmon mixture in flour and shape into a patty. Dip patty in beaten egg mixture and toss in breadcrumbs to coat evenly. Repeat with remaining salmon mixture, flour, egg mixture and breadcrumbs.
Shallow-fry patties in hot oil in frypan until golden brown on both sides and heated through.
Serve with lemon wedges, a sprig of dill and greens. Makes 10 patties

SINGLE PAN COD AND SALSA
4 blue-eye cod fillets
1 large tomato, diced
1 onion, finely chopped
1 green capsicum, diced
¼ cup dry white wine
2 tablespoons finely chopped parsley
¼ teaspoon salt
Add fish fillets to a large heated, greased non-stick frypan. Cook until fish is just cooked through, turning once during cooking. Remove fish from pan and keep warm.
Add tomato, onion and capsicum to same frypan and stir over heat until warmed through.
Stir in white wine, parsley and salt. Bring to the boil and remove from heat. Place blue-eye cod onto serving plates and top with salsa. Accompany with fresh vegetables or a tasty salad of your choice. Serves 4

SALMON NOODLE SALAD
85g Chinese egg noodles
1 tablespoon soy sauce
1 tablespoon sesame oil
440g can salmon, drained and flaked
1 shredded Lebanese cucumber
1 shredded carrot
2 Yellow Roma tomatoes, chopped
Cook noodles in boiling water until tender. Drain and add soy sauce and sesame oil while still warm. Divide between two serving plates.
Top evenly with salmon, cucumber, carrot and tomatoes.
Garnish with fresh parsley springs. Serve with lime wedges. Serves 2

TUNA BEAN SALAD WITH LEMON MAYONNAISE
425g can Tuna, drained
425g can red kidney beans, rinsed and drained
310g can corn kernels, drained
3 stalks celery, sliced thinly
½ cup coarsely chopped flat-leaf parsley
Salt and freshly ground black pepper
100g baby rocket leaves
Lemon Mayonnaise
1/3 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, crushed
Combine tuna, beans, corn, celery, parsley and salt and pepper to taste in a large bowl.
Lemon Mayonnaise: Combine all ingredients in a small bowl.
Serve tuna mixture on rocket with Lemon Mayonnaise. Serves 4

CITRUS FISH WITH COUSCOUS
1 lemon, thinly sliced
4 x 200g boneless white fish fillets
½ teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon drained baby capers chopped
1 tablespoon fresh dill, chopped
Fresh herbs to garnish
Couscous
1 cup couscous
1 cup boiling water
2 tomatoes, seeded, finely chopped
2 tablespoons chopped fresh parsley
Divide lemon slices evenly among four pieces of foil large enough to completely enclose a fish fillet. Place fillets on lemon slices.
Combine rind, juice, capers and dill in a small bowl; mix well. Spoon evenly over fillets; sprinkle with seasoning. Gather foil in the centre; scrunch to enclose fillets. Place parcels onto oven tray.
Cook in a moderately hot oven at 190C for about 15 minutes or until fish is cooked right through.
Couscous: Combine couscous and water in a heatproof bowl. Cover and stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork; stir in remaining ingredients.
Unwrap foil, remove fillets. Serve with couscous; drizzle with fish juices, garnish with herbs.



EASY FISH CURRY
1-2 tablespoons Tikka curry paste
½ small onion, sliced
250g thick boneless white fish fillets, cut into 3cm cubes
1 tablespoon tomato paste
½ cup water
165ml coconut milk
125g chickpeas, drained
½ bunch broccolini, cut into 5cm lengths
1 teaspoon brown sugar
2 tablespoons shredded fresh basil
Add curry paste and onion to a heated, greased frypan. Stir over heat until paste is fragrant and the onion is softened. Add fish and cook, stirring gently for a further 1-2 minutes.
Stir in water and tomato paste and bring to the boil. Reduce heat, and then stir in the coconut milk, chickpeas, broccolini and sugar. Simmer uncovered for 10 minutes or until fish is tender, stirring occasionally. Stir in basil and serve with basmati rice.

THAI CALAMARI SALAD
400g calamari tubes
300g Lebanese cucumbers, sliced
1 red capsicum, sliced
1 red onion, sliced
½ cup fresh mint
½ cup baby salad leaves
Cut calamari tubes open, score the inside and cut into 5cm squares. Stir-fry in a little water. Place in a bowl and add the cucumbers, capsicum, red onion, fresh mint and salad leaves.
Combine sweet chilli sauce, fish sauce, grated rime and lime juice in a screw-top jar. Drizzle over the salad. Garnish with sliced red chilli and coriander leaves. Serves 4

FRESH SPRING ROLLS WITH SALMON
200g julienned snow peas
200g julienned carrots
200g julienned Lebanese cucumber
1 tablespoon sweet chilli sauce
2 x 125g cans of salmon in spring water
16 dried rice paper wrappers
Combine snow peas, carrots and cucumber with sweet chilli sauce. Drain salmon and set aside.
Take rice wrappers and working one wrapped at a time, soak in boiling water and drain. Place vegies on edge of wrapper, top with salmon and sprouts. Use wrapper to enclose filling or leave one end open. Repeat with remaining ingredients.
Serve with sweet chilli sauce. Serves 4

SALMON WITH DILL AND CUCUMBER SALAD
1 tablespoon chopped fresh dill
2 shallots, sliced
½ clove fresh garlic, chopped
1/3 cup sour cream
2 Lebanese cucumbers, chopped
2 medium-large salmon steaks or cutlets (Try Blue Grenadier or fresh Barramundi)
Combine the dill, onions, garlic, sour cream and cucumber. Season with salt and pepper. Chill.
Meanwhile, spray salmon with oil and season with black pepper. Sear over a high heat for 3-4 minutes each side or until cooked to your liking.
Place salmon onto serving plates and top with cucumber salad. Serve with mashed potato. Serves 2



CHEESY-TOPPED TUNA AND CELERY BAKES
2 teaspoons oil
1 medium onion, chopped
1 stick celery, sliced
½ teaspoon curry powder
100g button mushrooms, thickly sliced
410g can cream of celery soup
425g can tuna in spring water, drained
½ cup light thick cream
¼ cup finely chopped fresh parsley
125g Arnott’s cheddar shapes, finely crushed
30g butter, melted
Heat oil in a large frypan. Add onion, celery and curry powder, stirring over heat until onion is softened. Add mushrooms and stir over heat for a further 2-3 minutes.
Stir in soup, tuna and cream and bring mixture to the boil. Reduce heat and simmer uncovered for 1 minute.
Remove from heat, stir through 2 tablespoons of the parsley and then divide between 4 lightly greased, 300ml ovenproof dishes.
Place remaining parsley in a bowl with biscuit crumbs and butter and then mix well to combine. Sprinkle crumbs over tuna mixture.
Place dishes on an oven tray and then bake in a preheated oven for 15 minutes or until top is golden. Makes 4

SMOKED FISH AND POTATO BAKE
750g smoked cod
2 ½ cups milk
¼ teaspoon nutmeg
60g butter
1 onion, finely chopped
1 clove garlic, crushed
1 stick celery, thinly sliced
¼ cup plain flour
1/3 cup frozen peas
Mashed Potato
1 kg potatoes, peeled and chopped
30g butter
½ cup milk
Place fish in a shallow pan, add milk and nutmeg. Bring to the boil then reduce heat and simmer, uncovered for 10 minutes or until fish is tender. Remove fish from milk, strain and reserve milk for sauce.
Measure reserved milk and make up to 500ml, using extra milk if required.
Melt 40g of the butter in a saucepan, add onion, garlic and celery and stir over heat until onion is softened. Add flour and stir over heat for a further minute. Remove mixture from heat and gradually stir in reserved milk. Return to heat and stir until sauce boils and thickens. Remove from heat, and then stir in peas.
Remove skin and bones from fish. Cut fish into chunks and stir into sauce. Spoon the mixture into a large, greased (2-litre capacity) ovenproof dish or 4 individual bowls (375ml capacity) pie dishes, cool slightly then spread with Hot Mashed Potato. Melt butter, brush over potato. Bake at 200C for 20-25 minutes until potato is golden.
Mashed Potato: Boil potatoes in a medium saucepan until tender, drain and mash well. Beat in butter and milk and season to taste. Serves 4-6



CRUNCHY COUSCOUS FISH FINGERS
1 cup couscous
1 cup boiling water
500ml firm boneless fish fillets
1/3 cup plain flour
1 x 60g egg, lightly beaten
¼ cup milk
Olive oil for frying
Chips to serve
Sweet and Sour sauce, to serve
Combine the couscous with water in a large heatproof bowl and then stand, covered, for 5 minutes or until water is absorbed. Using a fork, fluff couscous to separate grains. Spread couscous over a tray or large shallow dish and cool to room temperature.
Cut fish into approximately 2cm x 7cm strips. Toss fish strips in flour, shaking away any excess. Next, dip fish in combined egg and milk and then toss in couscous to coat evenly.
Transfer to a foil-lined tray, cover and refrigerate for 30 minutes.
Shallow or deep-fry fish fingers until golden on both sides. Drain on absorbent paper.
Serve fish fingers with chips and accompany with sweet and sour sauce. Serves 4

AROMATIC FISH CURRY
2 teaspoons oil
1 onion sliced
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 ½ tablespoons green curry paste
400ml can coconut cream
750g fish fillets, diced into 2.5cm pieces
150g green beans, cut into 5cm pieces
5 dried Chinese mushrooms, soaked in boiling water for 10 minutes, drained and finely sliced
125g cherry tomatoes, halved
1 tablespoon lime juice
3 teaspoons fish sauce
¼ cup finely chopped fresh coriander
Heat oil in a large frypan; add onion, ginger and garlic, stirring over heat until onion is transparent. Add curry paste and 2 tablespoons of the coconut cream and then stir over heat until paste is fragrant.
Stir in fish, beans and remaining cream, bring to the boil, then reduce heat and simmer uncovered for 7 minutes or until fish is tender.
Add the mushrooms, tomatoes, lime juice, fish sauce and coriander and then stir until heated through.
Serve with rice. Serves 4



PESTO FISH STEAKS WITH ANTIPASTO
750g fish steaks or cutlets
2 tablespoons basil pesto
2 tablespoons olive oil
2 tablespoons lemon or lime juice
Antipasto Salad
4 Roma tomatoes, sliced
½ red Spanish onion, thinly sliced
½ cup marinated, quartered artichoke halves, sliced
¼ cup sliced green olives
2 tablespoons capers
1/3 cup shredded fresh basil leaves
A little olive oil
Drizzle fish steaks with half the combined pesto, oil and juice and then grill for 3 minutes. Turn fish steaks and brush other side with remaining pesto mixture and then grill for a further 3-5 minutes until fish is tender.
Arrange the Antipasto Salad over 4 plates and then top with fish steaks.
Season with pepper and serve at once.
Antipasto Salad: Place all ingredients in a bowl and toss gently to combine. Serves 4
This pesto mixture is also great brushed over fish or green prawns before barbecuing.

FRESH FISH SALAD
500g boneless fish fillets, chopped
2 tablespoons olive oil
1 small butter lettuce
1 green capsicum, sliced
1 small Spanish onion, sliced
200g cherry tomatoes, halved
2 shallots, sliced
1/3 cup lime juice
½ cup fresh mint, chopped
Heat 1 tablespoon olive oil in a pan, add fish. Stir over heat until fish is just cooked through. Remove fish from pan and chill.
Rinse leaves from lettuce in cold water and drain thoroughly. Place in a large bowl and add capsicum, onion, tomatoes and shallots.
Dressing: Combine lime juice, mint and remaining olive oil. Whisk well and drizzle over salad. Toss gently and serve immediately. Serves 4

FISH WITH SUN-DRIED TOMATOES
8 small fish (eg baby leatherjackets)
2 tablespoons each olive oil and lemon juice
¼ cup sun-dried tomato pesto
1 teaspoon finely grated lemon rind
1 tablespoon finely chopped fresh parsley
Greek salad to serve
Fresh herbs to garnish
Rinse fish and clean cavity. Score the thickest part of the flesh and place into a non-metallic dish.
Combine olive oil, lemon juice and pesto with lemon rind and parsley. Spoon over fish and marinate for 20 minutes.
Line a heated barbecue plate with baking paper and place the fish onto the paper in a single layer. Cook for 4-5 minutes, turning once during cooking. Serve the fish with Greek salad. Serves 6-8



CAJUN FISH WITH AVOCADO SALAD
1 teaspoon Cajun seasoning
½ teaspoon plain flour
200g white fish fillet or cutlet (eg blue-eye cod or ling)
50g mixed salad leaves
1 small roma tomato, thickly sliced
½ small avocado, sliced
¼ Spanish onion, thinly sliced
2 teaspoons fresh lime juice
2 teaspoons olive oil
Pinch brown sugar
1 teaspoon finely chopped fresh coriander
Combine seasoning and flour in a plastic bag; add fish and shake evenly with mix. Add fish to a heated, greased, non-stick frypan and cook until golden on both sides and just tender.
While fish is cooking, combine salad leaves, tomato, avocado and onion in a bowl. Make dressing by combining lime juice, oil, sugar and coriander in a jar; secure lid and shake well. Pour dressing over salad and toss gently.
Serve fish with salad. Garnish with extra lime, if desired. Serves 1

FRAGRANT ORANGE FISH
3-4 oranges, peeled and sliced
375ml carton chicken stock
1.5cm piece fresh ginger, peeled and cut into thin strips
2 whole star-anise
1 tablespoon cornflour
4 x 150g fish fillets
Cut and peel 2 oranges and then slice into segments. Cover segments and set aside.
Squeeze another 1-2 oranges to extract ½ cup of strained juice. Place juice in a saucepan with chicken stock, ginger strips and star-anise. Bring to the boil and then reduce heat and simmer uncovered for 15 minutes.
Blend cornflour to a smooth paste with 2 tablespoons water and then add to saucepan stirring constantly until sauce boils and thickens. Stir in orange segments and set aside.
Pan-fry or steam fish until tender and then serve covered in the orange sauce. Serves 4

FISH PARCELS
6 shallots, thinly sliced
1 large tomato, deseeded and chopped
¼ cup sliced green olives
1 mild chilli, finely chopped
2 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill, finely chopped
750g snapper fillets of fish fillets of your choice
Salt and pepper to taste
Combine shallots, tomato, olives, chilli, garlic, juice, oil and dill in a bowl.
Place each piece of fish on a sheet of foil. Spoon shallot mixture over fish pieces, season with salt and pepper, if desired.
Seal foil to make parcels that enclose fish and topping. Place parcels topping-side up on a heated barbecue plate or grill. Cook for 10 minutes or until fish is tender. Serves 4-6



SALMON SALAD
500g Altantic salmon portions
400g jar baby beets, drained
3 oranges, cut into segments
1 stick celery, diced into 1.5cm pieces
1 finely sliced and avocado, diced into 1.5cm pieces
125g baby spinach leaves
Dill Dressing
¼ cup lemon juice
¼ cup extra-virgin olive oil
1 tablespoon finely chopped fresh dill and mix well.
Cut salmon into 2.5cm cubes. Bring a shallow pan of water to the boil, reduce heat then add salmon and simmer for 3-5 minutes or until just cooked. Drain and cool.
Drain beets well. Combine salmon, beets, orange, celery and spinach. Drizzle with dressing.

PRAWN KEBABS WITH LEMON AND HERB DRESSING
1.6kg cooked medium king prawns, peeled with tails intact
16 soaked medium-sized (about 15cm) bamboo skewers
Lemon Herb Dressing
2 tablespoons olive oil
Grated zest and juice of 1 lemon
1 tablespoon snipped chives
1 tablespoon mayonnaise
1 teaspoon caster sugar
1 teaspoon crushed fresh garlic
Thread the prawns onto bamboo skewers, allowing 3-4 prawns for each one. Place onto serving plate. Cover and chill.
Lemon Herb Dressing: In a jar combine the olive oil, lemon zest and juice, mayonnaise, caster sugar, garlic and chives. Mix well and chill. To serve shake the dressing and drizzle over the prawn kebabs about 15 minutes before serving. Makes 16 kebabs.

EASY TUNA AND RICE
2 teaspoons olive oil
1 large onion, chopped
1 stick celery, thinly sliced
1 teaspoon curry powder
125g small mushrooms, sliced
425g can tuna chunks in spring water, drained
420g can cream or celery or mushroom soup
¼ cup cream
¼ cup chopped fresh parsley
Boiled rice to serve
Steamed vegies to serve
Heat oil in a frypan. Add onion, celery and curry powder. Stir over heat until onion is softened. Add mushrooms and tuna. Stir over heat a further minute.
Add soup and cream. Stir until mixture comes to the boil. Reduce heat. Simmer for 2 minutes until heated through. Remove from heat and stir in parsley, reserving a little for garnish.
Serve with rice and vegies. Serves 4


ATLANTIC SALMON WITH HOLLANDAISE
4 Atlantic salmon steaks
125g butter
2 x 60g egg yolks
1 ½ tablespoons lemon juice
Freshly ground black pepper
Half fill a large frypan with water, cover and bring to the boil. Reduce heat so the water is simmering gently. Carefully lower salmon steaks into simmering water, cover and cook for about 5 minutes or until salmon is just tender when tested with the tip of a knife. Remove pan from heat and stand covered.
Place butter in a heatproof jug and microwave on HIGH for 1 minute or until melted and bubbling.
Whisk together the egg yolks and lemon juice in a heatproof bowl. Gradually whisk in the hot butter. Microwave on MEDIUM for about 30 seconds. Whisk well and then microwave on MEDIUM for another 30 seconds. The sauce should be thick and smooth.
Lift salmon steaks onto warmed dinner plates, top with hollandaise sauce and season with ground black pepper. Accompany with vegetables of your choice. Serves 4

TUNA AND FRENCH ONION POTATOES
4 x 250g potatoes
¼ cup parmesan cheese, grated
250g tub light sour cream
185g can tuna with tomato and basil
1 tablespoon chopped fresh chives
35g packet French onion soup
Scrub the potatoes and then wrap individually in foil. Place potatoes in a preheated 180C oven and bake for 45-60 minutes or until tender. Stand potatoes in foil for 5-10 minutes.
Meanwhile, combine French onion soup, parmesan, sour cream and tuna in a bowl and mix gently.
Unwrap potatoes and cut a deep cross in the top of each one. Spoon the tuna mixture over hot potatoes and sprinkle with chopped chives. Serves 4

SEAFOOD GUMBO
2 chorizo sausages, sliced
90g okra, sliced
1 large onion, diced
1 ½ tablespoons plain flour
500ml fish stock
415g can whole tomatoes
1 large bay leaf
270g can corn kernels
1-2 teaspoons Tabasco sauce
750g fish fillets, chopped
12 green prawns, peeled with tails intact
1 teaspoon brown sugar
Add sausages to a large, heated, greased pan. Stir over heat until they are lightly browned. Remove from pan and set aside.
Add okra and onion to the same pan. Cook, stirring until onion is tender. Return sausages to pan with flour and stir over heat for a further minute. Gradually add stock and undrained tomatoes, stirring constantly until mixture boils and thickens.
Reduce heat and then stir in bay leaf, corn and Tabasco. Simmer, uncovered for 25 minutes, stirring constantly.
Stir in fish fillets. Simmer for 5 minutes and then add prawns and continue cooking until seafood has changed colour and is cooked through, stirring occasionally. Stir in sugar.
Serve with boiled rice and garnish with flat leaf parsley, if desired. Serves 4-6


PRAWN AND MANGO SALAD WITH THAI DRESSING
4 small mangoes, peeled and cut into chunks
2 tablespoons lime juice
800g cooked prawns, peeled and de-veined, tails left intact
1/3 cup coriander leaves, chopped
320g soft mixed lettuce leaves
Thai Dressing
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon soy sauce
2 tablespoons grated ginger
1 tablespoon grated palm sugar (or brown sugar)
8 pieces of French stick cut 10cm long
Sprinkle the chunks of mango with the lime juice. Combine the prawns and coriander leaves. Place lettuce leave on a large platter.
To make the Thai Dressing: pour the fish sauce, lime juice, soy sauce, ginger and sugar into a glass jar with a tight fitting lid. Shake well to combine. Pour dressing over mango and gently combine.
Pile the mango mixture on top of the lettuce leaves and top with the prawns and coriander.
Serve immediately with slices of French stick. Serves 8

MOROCCAN SPICED FISH WITH APRICOT COUSCOUS
6 thick white fish fillets (eg. ling, perch or blue eye trevalla)
500ml chicken stock
2 cups couscous
1/3 cup dried apricots, diced
¼ cup pine nuts
2 tablespoons shredded mint leaves
Marinade
2 tablespoons light olive oil
1 tablespoon lemon juice
1 tablespoon mild chermoula seasoning blend
Mix together the oil, juice and seasoning in a large, shallow dish. Add fish fillets and turn to coat with the marinade. Cover dish and place in the refrigerator for 30 minutes.
After marinating time for the fish has elapsed, bring stock to the boil in a large saucepan and then stir in couscous, apricots, pine nuts and mint. Cover pan and remove from heat. Stand for 5 minutes.
While couscous is standing, add fish fillets to a large heated, greased barbecue plate. Cook for 5-7 minutes, turning once, until fish is browned and tender.
Uncover couscous and fluff with a fork. Serve fish with the apricot couscous and accompany with a Papaya, Prosciutto and Feta salad. Serves 6

SALMON WITH SOY, GINGER AND SHALLOTS
½ cup soy sauce
½ cup white wine
2cm piece ginger, thinly sliced
6 (about 130g each) skinless salmon fillets
¼ cup freshly picked lavender leaves, optional
2 shallots, thinly sliced
Combine soy, wine and ginger in a small bowl, stir to combine.
Place each salmon fillet on a 30cm piece of foil. Drizzle each fillet with the soy mixture and then sprinkle over a little lavender and shallot. Fold in the sides of the foil to make a tight parcel.
Preheat a chargrill or barbecue to high heat and cook parcels for 3-4 minutes until just cooked. Serve in the foil. Serves 6



SALT AND PEPPER SQUID
100g rice flour
2 teaspoons salt
2 teaspoons pepper
Ground black pepper
500g squid tubes
5 cups olive oil
1 large red chilli
Place rice flour, salt and pepper in a bowl. Grind black pepper liberally over flour.
With a sharp knife, slice squid tubes lengthways so they open like a book. Dry well with paper towel. If the tubes are large, cut then in half across the width. Score the inside in a 0.5cm criss-cross pattern and the cut into 1cm strips, cutting down the length of the squid.
Toss the strips in the seasoned flour until heavily coated. Heat oil in a large saucepan until hot.
Deep fry squid for 1-2 minutes until crisp and golden but still tender (do not overcook as squid will be tough). Drain and then place on a plate lined with paper towel. Finely slice the chilli and add to the squid. Toss together and serve immediately. Serves 4

SMOKED SALMON MOUSSE
400g sliced smoked salmon
10g unsalted butter, softened
1 ½ gelatine leaves* and Oatcakes to serve*
100ml fish stock
¼ teaspoon Worcestershire sauce
Dash of Tabasco
150ml thickened cream
½ cup salad herb leaves (eg. chervil, parsley, chives)
2 teaspoons lemon juice
2 teaspoons olive oil, plus extra to drizzle
Place half the salmon in a food processor with the butter and process until smooth.
Soak the gelatine leaves in cold water for 5 minutes to soften and then drain.
Add to food processor with Worcestershire sauce and Tabasco and process until well combined. Add cream and process again.
Use the remaining salmon slices to line 6 x 200ml ramekins, leaving some salmon hanging over the edges. Fill each ramekin with mousse and fold the overlapping salmon over top. Cover with plastic wrap and chill for 2 hours.
Place herbs in a bowl with olive oil and lemon juice. Season with salt and pepper and toss gently. To serve, gently unmould each mousse onto a serving plate and top with a little salad. Drizzle with extra olive oil and serve with oatcakes. Serves 6. *Gelatine leaves and oatcakes are available from gourmet food stores and selected delis.

SALT AND PEPPER SQUID
800g cleaned squid hoods
½ cup plain flour
1 long red chilli, finely chopped
1 tablespoon sea salt
2 teaspoons cracked black pepper
Oil for deep-frying
Deep-fried chilli and coriander leaves, to serve
Wash squid well and pat dry with paper towel. Cut squid down the centre. Score the inside diagonally. Cut hood into small rectangles.
In a medium bowl, combine flour, chilli, salt and black pepper. Add squid and toss to coat in flour mixture. Shake off excess.
Add enough oil to a deep pan to 1/3 full. Heat on medium until a cube of bread sizzles immediately.
Deep-fry squid in batches for 2-3 minutes until golden and tender. Drain on paper towel.
Serve immediately, garnished with chilli and sprinkled with coriander leaves. Serves 4


SMOKED FISH PIE AND GARDEN SALAD
60g butter
1 tablespoon flour
300ml milk
800g smoked fish
3 eggs, hard boiled and roughly chopped
1/3 cup finely chopped chives
Sea salt and freshly ground black pepper
2 cups Panko breadcrumbs
30g butter, melted
1/3 cup chopped parsley
Salad, to serve
In a medium saucepan, melt the butter. Add the flour and cook over a low heat for 1 minute. Whisk in the milk and increase the heat. Bring the mixture almost to the boil so the sauce thickens. Add the smoked fish, egg and chives. Season with a little salt and pepper and combine well.
Spoon the fish mixture into 4 x 2-cup capacity shallow ovenproof dishes and smooth over the top.
Turn on the grill to a high heat. Mix together the breadcrumbs, melted butter and parsley. Sprinkle the mixture over the pies. Grill the pies until the breadcrumbs turn golden brown. Serve with a salad. Serves 4

PRAWN AND ASPARAGUS SALAD WITH COCONUT
3 bunches thin asparagus, trimmed
¼ cup desiccated coconut, toasted
50g shelled small cooked prawns, finely chopped
1 small onion, halved, thinly sliced
¼ cup coconut milk
Salt and pepper to taste
Dressing
2 small fresh red chillies, finely chopped
2 tablespoons lime juice
2 teaspoons sugar
½ teaspoon salt
Cut asparagus into 5cm lengths. Add asparagus to a medium pan of boiling, salted water; boil for 1 to 2 minutes. Drain asparagus; transfer to a large bowl of cold water. Stand for 2 minutes; drain well.
Blend or process coconut until mixture resembles fine breadcrumbs.
Dressing: Combine all ingredients in a small bowl; mix well.
Combine prawns, asparagus, coconut and onion in a large bowl; add Dressing. Toss gently to combine.
Serve asparagus mixture drizzled with coconut milk; season with salt and pepper. Serves 6

FISH WITH MINTED PEAS AND TOMATO
2 ½ cups frozen minted peas
4 medium white fish fillets
3 tomatoes, cut into wedges
1 small onion, sliced
2 tablespoons balsamic vinegar
Cook peas until tender and then keep warm. While peas are cooking, pan-fry fish fillets in a heated, greased frypan until cooked through.
Cut tomatoes into wedges. Heat a drizzle of oil in a separate pan and add onion and tomato and cook until tomatoes start to soften and then stir in vinegar.
Squash peas with the back of a large spoon. Place bed of peas on 4 serving plates. Top peas with fish and tomato and onion mixture. Drizzle with a little extra balsamic vinegar, if desired. Serves 4


SWORDFISH WITH SALSA VERDE
200g cherry tomatoes, halved
100g snow pea sprouts
¼ cup extra virgin olive oil
1 tablespoon lemon juice
4 x swordfish steaks
Salsa Verde
1/3 cup finely chopped parsley
1/3 cup finely chopped basil
¼ cup extra virgin olive oil
1 tablespoon shredded lemon rind
2 teaspoons finely chopped baby capers
2 garlic cloves, crushed
Salad to serve
In a large bowl, toss together tomatoes and snow pea sprouts. In a jug whisk together half the oil and the lemon juice and season to taste. Set aside.
Salsa Verde: In a separate bowl combine parsley, basil, oil, rind, capers and garlic.
Heat oil in a large non-stick frying pan on high. Cook swordfish for 2-3 minutes each side, until golden and cooked to taste.
Drizzle dressing over salad and toss well. Serve swordfish topped with salsa verde and salad. Serves 4

CURRY PUFFS AND DIPPING SAUCE
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon fresh ginger, finely chopped
1 onion, finely chopped
1 tablespoon curry powder
½ teaspoon ground coriander
150g minced beef
½ cup mashed potato
¼ cup chopped coriander
2 teaspoons fish sauce
3 sheets puff pastry, thawed
Olive oil for deep frying
Dipping Sauce
1 cup white vinegar
½ cup caster sugar
4 red chillies, sliced thinly
4 garlic cloves, sliced
1 teaspoon salt
1 teaspoon lemon juice
In a large frying pan heat oil on high and sauté garlic and ginger for 1 minute. Add onion, curry powder and coriander. Cook for 2-3 minutes until onion is tender.
Add mince. Cook for 5-7 minutes until browned, breaking up with a spoon as it cooks. Stir through potato, coriander and sauce. Cool completely.
Using a 7.5cm cutter, cut 9 circles from each sheet of pastry. Place a heaped teaspoon of beef mixture in the middle of each one. Brush edge with a little water and fold pastry over to form a semi-circle and then pinch edges together to seal.
Dipping Sauce: Combine all ingredients in a saucepan. Stir over low heat for 1-2 minutes until sugar dissolves. Bring to the boil, reduce heat and simmer for 10-15 minutes until thickened. Cool.
Fill a deep pan 1/3 full of oil. Heat on medium until a cube of bread sizzles immediately. Deep-fry curry puffs a few at a time for 2-3 minutes, until crisp and golden. Drain on paper towel.
Serve immediately with money bags (see previous recipe) and dipping sauce. Makes 27



MUSTARD-CRUMBED FISH WITH SPINACH PILAF
¾ cup plain yoghurt
¼ cup Dijon mustard
8 skinless, boneless, flathead fillets
1 cup cornflake crumbs
Spinach Pilaf
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup basmati rice
1 ½ cups chicken stock
1 tablespoon lemon juice
75g spinach leaves
4 shallots, thinly sliced
Lemon wedges, to serve
Preheat oven to a hot 200C. Lightly grease a baking tray.
In a large shallow dish, combine yoghurt and mustard. Dip fish into yoghurt mixture, brushing off excess. Coat in crumbs, pressing firmly. Arrange in a single layer on prepared tray.
Bake for 15-20 minutes until lightly browned and cooked through.
Spinach Pilaf: Meanwhile, heat oil in a large saucepan on high. Sauté onion and garlic for 2-3 minutes, until tender.
Stir through rice. Add stock and juice. Bring to the boil. Reduce heat and simmer, covered, for 15-20 minutes until liquid is absorbed.
Remove from heat. Stand for 2 minutes. Fluff with fork. Stir through spinach and shallots, season to taste. Serve fish with rice and lemon wedges. Serves 4
Hint: Extra cornflake crumbs may be required depending on size of fish fillets.

CURRIED SALMON AND ZUCCHINI TERRINE
4 large zucchini, cut into thin strips
3 eggs, lightly beaten
¼ cup thickened cream
¼ cup finely chopped fresh chives
1 tablespoon curry powder
415g can red (or pink) salmon, drained and flaked
Tomato salad to serve
Preheat oven to a moderate 180C. Lightly grease a 10 x 20cm loaf pan. Line base and two sides with baking paper.
Blanch zucchini in a large pan of boiling water for 2-3 minutes. Drain on paper towel.
In a jug, combine eggs, cream, chives and curry powder. Season to taste.
Line base of prepared pan with 1/3 zucchini. Top with half salmon and finish with a layer of zucchini. Pour over remaining egg mixture.
Bake for 55-60 minutes until firm. Cool in pan.
Serve, sliced at room temperature with tomato salad. Serves 4-6



ROASTED KIPFLER AND SALMON SALAD
700g kipfler potatoes, scrubbed and halved
2 tablespoons olive oil
415g can red salmon, drained and flaked
1 punnet cherry tomatoes, halved
75g baby spinach leaves
Lemon Mustard Dressing
Lemon and Dill dressing
1/3 cup light sour cream
¼ cup lemon juice
1 tablespoon wholegrain mustard
1 tablespoon chopped dill
Preheat oven to a hot 200C.
Toss potatoes in oil in a large baking dish. Bake for 35-40 minutes, until tender and golden. Cool slightly.
In a large bowl combine salmon, cherry tomatoes and spinach leaves.
Lemon Mustard Dressing: Whisk all ingredients together in a jug.
Toss potatoes and dressing through salad mixture. Serve immediately.
Hint: If kipfler potatoes are unavailable, use the potatoes of your choice, scrub and cut into wedges.

PARCEL-BAKED CURRIED COD WITH RICE
½ cup rice
½ teaspoon turmeric
A thumb-sized piece of fresh ginger, peeled and grated
2 tablespoons curry paste
Zest and juice of 1 lemon, plus more lemon wedges for serving
1 bunch coriander stalks, finely chopped with leaves kept separate
2 x 200g fillets smoked cod
Salt and freshly ground black pepper
Preheat your oven to a hot 200C and place a wide baking sheet inside to warm up.
Put the rice in a pan, cover with 2 cups water and turmeric. Bring to the boil and simmer until it’s just cooked (10-12 minutes). Mix the ginger, curry paste, lemon and coriander stalks and place in a pan with 2 tablespoons water. Sizzle for 2 minutes to cook out the raw flavour of the curry paste. Season fish with salt and pepper and them smear with the curry paste mixture all over with a spoon.
Tear off 2 sheets of greaseproof paper, about 45cm square. Place half the cooked rice in the centre of each piece and put the seasoned fish on top. Fold one side of the paper over the fish and fold three edges a few times to make a kind of an envelope. It should be quite well sealed, but the fish and rice should have a little space around them.
Place the fish parcels on the preheated baking sheet, side by side. Bake for 12-15 minutes, until the rice is warm and fish cooked through. You can serve the parcels on plates – or take the fish and rice out of the paper before serving. Scatter with the remaining coriander leaves and serve with wedges of lemon. Serves 2
Hint: Don’t like curry? Leave the curry paste out and add basil leaves and some chopped tomatoes instead.



WARM MUSSEL AND POTATO SALAD WITH PISTOU
350g small waxy potatoes, peeled
750g medium-sized mussels
50g each prepared frisee (curly endive) and wild rocket
¼ lemon, for squeezing
Pistou
50g fresh basil leaves
3 fat garlic cloves, peeled
75g vine-ripened tomatoes, skinned, seeded and chopped
75g parmesan cheese, finely grated
150ml olive oil
Salt and freshly ground black pepper
Boil potatoes in a saucepan of boiling, salted water for 12-15 minutes. Drain, return to pan and keep warm.
Pistou: Process basil, garlic, tomato and parmesan in a food processor. With making running add oil to make a mayonnaise-like mixture. Season with salt and pepper.
Put mussels and 2 tablespoons water into a saucepan. Cover and cook for 2-3 minutes, shaking pan once or twice, until mussels have just opened. Tip into colander set over a bowl to collect juices. When mussels are cool enough to handle, remove all but a few from the shells. Cover and keep warm. Return the mussel-cooking liquid to the pan and boil rapidly until reduced.
Put 4 tablespoons pistou into a bowl and stir in 2 tablespoons of mussel liquor. Mix frisee with rocket and divide between 4 plates. Slice potatoes. Arrange among leaves with the mussels. Drizzle over the pistou. Squeeze over the lemon juice and serve while potatoes are still warm. Serves 4

MONEY BAGS WITH CURRY PUFFS
1 tablespoon oil
6 shallots, finely sliced
1 tablespoon grated ginger
1 clove garlic, crushed
400g green prawns, peeled, deveined, finely chopped
1 tablespoon brown sugar
1 tablespoon nuts
1 tablespoon chopped coriander
260g packet gow gee wrappers
Oil for frying
In a large frying pan, heat oil on high and sauté onions, ginger and garlic for 1 minute, until aromatic.
Add prawns and sauté for 1-2 minutes, until they change colour. Transfer to a bowl and stir through sugar, nuts and coriander.
Place heaped teaspoons in centre of wrapper. Scrunch into a ‘money bag’ shape.
Fill a deep pan 1/3 full of oil and heat on medium until a cube of bread sizzles immediately. Deep-fry money bags a few at a time for 2-3 minutes, until golden. Drain on paper towel. Serve with curry puffs and dipping sauce (next recipe). Makes 18

[gto-pontiac]

holy moly Newman.
thats a one long post.

[newman]

gto-pontiac writes

holy moly Newman.
thats a one long post.

Yep

Serve with curry puffs and dipping sauce (next recipe). Makes 18

and do you think I can find my curry puff recipie????

There's at least one more for that!

My mum and I are editing a recipie book. More to come.....

[Mr David]

Banana.

Banana.

Banana banana banana.

[newman]

Mr David writes

Banana.

Banana.

Banana banana banana.

Nope. At least not yet We don't want this degenerating into some sort of farce now, do we?

N.