Mains
Chicken Soup
Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. Sauté vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden Sauté Paddle Lemon Squeezer
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COQ AU VIN
Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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Rustic Slow Cooked Beef Ragu with Fettucine
Serves 4 – 6 INGREDIENTS 800g beef chuck or gravy beef, cut into large chunks 2 tbsp olive oil 1 large brown onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 4 garlic cloves, minced 2 tbsp tomato paste 1 cup (250mL) dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) 1 can (400g) crushed tomatoes 1 cup (250mL) beef stock 2 bay leaves 1 tsp dried oregano 1 tsp dried thyme (or a small handful of fresh thyme sprigs) Salt & black pepper, to taste 400g Fettuccine pasta (fresh or dry) Freshly grated Parmesan Fresh basil or parsley (optional) METHOD 1. Brown the beef Heat olive oil in a heavy or cast-iron pot over medium to high heat. Season the beef generously with salt & pepper & sear in batches until well browned on all sides. Remove & set aside. 2. Build the flavour base Using the same pot, reduce heat to medium, adding onion, carrot, & celery. Cook for 8 –10 minutes until soft & lightly golden. Stir in the minced garlic & cook for another minute. Add tomato paste & cook for 1–2 minutes until it darkens slightly. 3. Deglaze & simmer Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2–3 minutes to cook off some alcohol. Add crushed tomatoes, beef stock, bay leaves, oregano, & thyme. Return the seared beef (& any resting juices) to the pot & bring to a gentle simmer. 4. Slow cook Cover & cook on low heat on the stovetop for 2.5–3 hours or until the beef is tender enough to pull apart easily with a fork. 5. Shred & finish Remove the beef pieces from the pot, shredding using two forks. Return the shredded beef to the pot & stir through, then simmer uncovered for another 10–15 minutes to thicken. Season with salt & pepper to taste. 6. Cook the pasta Cook pasta to packet instructions & drain, reserving ½ cup of pasta water. Toss pasta with a few ladles of ragù & splash in some pasta water if needed to loosen & coat the noodles. TO SERVE Plate the fettuccine on a large serving bowl, spoon extra ragù on top, & finish with a generous snowfall of Parmesan & fresh basil or parsley. TOOLS Cast iron potColanderChopping BoardGrater
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French Onion Gnocchi Bake
INGREDIENTS • 1 Tbsp olive oil• 1 Tbsp unsalted butter• 1 large onion, thinly sliced• ¼ cup white wine• 1 Tbsp fresh thyme, chopped• 500ml beef broth• 500g gnocchi• Salt and pepper to taste• 200g shredded Gruyère or Swiss cheese• 8–10 slices of toasted French bread METHOD 1. Preheat oven to 180°C. In a cast iron pot, melt olive oil and butter over medium heat. Add onions and cook until caramelised (about 20 minutes).2. Deglaze the pan with white wine, scraping up browned bits. Stir in thyme and beef broth and bring to simmer.3. Add gnocchi and cook until tender and sauce thickens (5–10 minutes). Season with salt and pepper.4. Top with cheese and transfer to oven. Bake for 30 minutes until bubbly, then grill for 2–3 minutes for a crispy top.5. Serve with toasted French bread for dipping
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Smoked Salmon & Rocket Pappardelle with Crispy Capers & Breadcrumbs
Ingredients: 500g pappardelle 2 Tbsp extra virgin olive oil, plus extra if needed 2 tsp butter 4 Tbsp capers, drained 4 Tbsp panko breadcrumbs 4 cloves garlic, crushed Sea salt & black pepper 1/2 cup white wine 1/2 cup sour cream, plus extra to serve ½ tsp chilli flakes 4 tsp lemon zest 500g hot smoked salmon, flaked 2 handfuls rocket leaves 4 Tbsp fresh dill, chopped Method: 1. Cook pappardelle in salted water until al dente. Reserve 1 cup of pasta water and drain. 2. Heat 1 tbsp olive oil in a pan over medium heat. Fry capers until crispy; set aside. 3. In the same pan, add butter and remaining oil. Toast breadcrumbs until golden; set aside. 4. Add extra olive oil if needed, then sauté garlic for 30 seconds. Deglaze with white wine and simmer for 1–2 minutes. 5. Stir in sour cream, chilli flakes, and lemon zest. Season to taste. 6. Toss pasta, salmon, and rocket through the sauce. Loosen with pasta water if needed. 7. Transfer to a serving dish. Top with crispy capers, breadcrumbs, fresh dill. And dollop of sour cream. Serve and enjoy!
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Cauliflower Steak with Chimichurri
Serves 2 Ingredients For the Cauliflower Steaks: 2 cauliflower steaks (from 1 large cauliflower) 1 tbsp smoked paprika 3 garlic cloves, smashed 2 tbsp butter Salt, to taste Pepper, to taste Olive oil, for drizzling For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Butter Bean Purée: 700g jarred butter beans, drained and rinsed Juice of 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt, to taste Pepper, to taste Method Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. Prepare the Butter Bean Purée: Place the drained butter beans in a blender. Add the juice of the lemon, salt, pepper, garlic clove, and nutritional yeast. Blend until smooth and creamy. Adjust seasoning if needed. Cook the Cauliflower Steaks: Slice the cauliflower into two thick steaks from the center. Reserve any extra florets for another use or roast them as a side. Season the steaks with smoked paprika, salt, and pepper on both sides. Drizzle with olive oil and massage the seasoning into the steaks. Heat a frying pan over medium-high heat and add 2 tbsp olive oil. Once the oil is hot, add the cauliflower steaks. Press down with a spatula to ensure a good sear. Cook for several minutes until golden brown, then flip and cook the other side. Add the smashed garlic cloves and butter to the pan. Baste the cauliflower steaks with the melting butter as they cook. Once the steaks are cooked to your desired level of doneness, remove them from the pan and set aside. In the same pan, add the reserved cauliflower leaves and stems. Cook with a splash more oil until golden and crisp. Assemble and Serve: Spoon a generous amount of butter bean purée onto the center of each plate. Place a cauliflower steak on top of the purée. Drizzle with chimichurri. Scatter the crispy cauliflower leaves and stems over the top for garnish. Enjoy this hearty and flavorful dish that perfectly balances the richness of the butter beans with the fresh, tangy chimichurri and the savory, spiced cauliflower steaks!
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Moroccan Couscous with Slivered Almonds and Pomegranate Seeds
Ingredients 1 cup pearled couscous 1 ¼ cups warm water 1 teaspoon curry powder or Moroccan spice blend 2 tablespoons olive oil 1 tablespoon butter, cut into small pieces ¼ cup slivered almonds ¼ cup pomegranate seeds Salt to taste Instructions Preheat Oven and Prepare Tajine: Preheat your oven to 175°C. In a Tajine, whisk together the warm water and curry powder or Moroccan spice blend. Soak the Couscous: Pour the couscous into the Tajine with the seasoned water. Let it soak for about 10 minutes to absorb the liquid. Prepare for Baking: Drizzle olive oil over the soaked couscous. Use your hands to gently toss and coat the couscous, breaking up any clumps. Dot the couscous with small pieces of butter. Cover with Tajine lid. Bake the Couscous: Bake in the preheated oven for 15 minutes. After baking, remove the foil and let the couscous sit for 5 minutes. Fluff and Finish: Fluff the couscous thoroughly with a fork. Toast the slivered almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Serve: Transfer the couscous to a serving platter. Sprinkle with toasted almonds and pomegranate seeds. Season with additional salt if needed, and serve warm. Tips Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or vegetable stock. Add-ins: For a more filling dish, mix in roasted vegetables or chickpeas.
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Slow Cooked Satay Chicken
Ingredients: Serves 4 1 large onion, chopped 600g chicken thighs, chopped 1 tbsp minced ginger 1 tbsp minced garlic 3 tbsp smooth peanut butter 400g full-fat coconut milk Juice of 1/2 lime 1 chicken stock cube, crumbled 1 tbsp soy sauce 1 tbsp curry powder 1 tsp chilli powder 1 tsp sugar 1 red chilli, sliced Method: Place all ingredients in the slow cooker. Season well and mix together. Cook on high for 4 hours or on low for 8 hours. Garnish with chopped coriander, sliced chilli, and crumbled peanuts before serving. Enjoy your meal!
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Slow-Roasted Lamb Shoulder with Oregano and Lemon
Ingredients: 1.8 kg lamb shoulder, excess fat trimmed 2 teaspoons dried oregano 1 lemon zested and juiced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 200 ml reduced-salt chicken stock 3-4 cloves garlic crushed Instructions: Preheat your oven to 160°C Step 1: Season the Lamb Place the lamb shoulder on a large baking tray or roasting pan. Sprinkle the garlic, oregano, lemon zest, salt, and pepper evenly over the lamb. Massage the seasonings into the meat to ensure it's well-coated. Step 2: Prepare for Roasting Pour the lemon juice and chicken stock into the roasting pan around the lamb. Cover the lamb with a piece of baking paper to help retain moisture. Tightly cover the roasting pan with aluminum foil. Step 3: Slow Roast the Lamb Place the covered roasting pan in the preheated oven. Roast the lamb for 4 hours, allowing it to cook slowly and tenderise. Step 4: Remove Covering After 4 hours, remove the foil and baking paper from the roasting pan. Carefully pour off any excess liquid from the pan. Step 5: Final Roast Increase the oven temperature to 180°C. Return the lamb to the oven and roast for an additional 25 minutes, uncovered, to allow the exterior to brown and crisp up. Step 6: Rest and Serve Remove the lamb from the oven and let it rest for about 10 minutes before carving. Serve the lamb shoulder with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your succulent, flavourful slow-roasted lamb shoulder!
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Lemon Pasta
Ingredients: 500g of spaghetti. 2 lemons. 50ml lemon juice. 6 tbsp olive oil. 80g of unsalted butter. 40g finely grated Parmesan. 100ml pasta water. Basil leaves (approximately a handful), roughly chopped Instructions: 1. Cook your pasta in salted boiling water with large slices of lemon peel from 1 lemon. Cook until it's al dente.2. In a separate pan, add olive oil and slices of peel from second lemon (avoid the white parts of your lemon as it will make everything bitter).3. Then add the butter and lemon juice (around 50ml) and cook for 3-4 minutes over low heat, making sure the lemon peel doesn't burn.4. Strain your pasta and reserve 100ml of the pasta water.5. Add the pasta to the pan with Parmesan and the reserved pasta water.6. Finish the cooking time in the sauce and add basil. Season to taste.7. Serve garnished with fresh basil and more lemon peel.
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Antipasto Chopped Salad
Ingredients ¼ red onion thinly sliced 2 small cucumbers chopped ½ cup marinated artichokes chopped 3 cups ice berg lettuce chopped 50g sopressa salami chopped 50g ham chopped Shaved provolone cheese Fresh torn basil leaves for topping Dressing Ingredients ¼ cup pepperoncini liquid 1 Tbsp red wine vinegar 2 Tbsp honey 1 Tbsp mayonnaise this helps emulsify the dressing 1 tsp dijon 1 tsp oregano ¼ tsp kosher salt ¼ tsp black pepper ½ cup olive oil ⅓ cup grated pecorino romano Method 1. Add lettuce, red onion, and cucumber to a large salad bowl and set aside. 2. Add all dressing ingredients to a jar or bowl and shake or whisk until combined. 3. Add as much dressing as you would like to the salad bowl. Toss to coat the salad, and add salt and pepper to season. 4. Top the salad with remaining ingredients - artichokes, salami, ham, cheese, and basil. 5. Enjoy this salad on its own or in a sandwich!
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Spaghetti Aglio e Olio
Ingredients 450g uncooked Spaghetti 1/2 cup Olive Oil 6 thinly sliced cloves garlic 1/4 teaspoon chilli flakes Salt Ground pepper 1/4 cup chopped parsley 1 cup grated Parmigiano-Reggiano cheese Method 1. Boil a pot of lightly salted water. Cook spaghetti in boiling water, stirring occasionally. Cook for 10-12 minutes of until al dente. Strain pasta and transfer to a bowl. 2. While the pasta is cooking, combine olive oil and garlic in a pan and cook on medium heat for 10 minutes. Reduce heat when olive oil begins to bubble. Cook until garlic is golden brown. 3. Stir chilli flakes, salt, and pepper into the cooked pasta. Pour in the hot olive oil & garlic mixture, and sprinkle parsley on top. Sprinkle half the Parmigiano-Reggiano and toss to combine all ingredients. 4. Serve pasta topped with more Parmigiano-Reggiano. Enjoy!
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