Free Shipping on orders over $69

Mains

Items: 136 of 104
Drop items here to shop
Product has been added to your cart
  • Noodle paella

    Noodle paella

    (serves 12-14)


    8 tablespoons olive oil

    400g angel hair pasta, (spagettini) broken into 3 lengths
    salt and pepper, to taste

    3 bay leaves
    a good pinch of saffron threads
    5 cloves garlic, crushed

    2 chillies finely, sliced

    3 celery stalks, finely diced

    ½ fennel, finely diced (optional)

    2 onions, finely diced

    1 large red capsicum 

    6 diced tomatoes or 1 can crushed tomatoes
    400g cockles, rinsed

    300g calamari, sliced

    ½ tsp chilli powder

    1 tablespoon smoked paprika
    1 litre chicken or vegetable stock, or water
    300g medium Australian prawn meat
    ½ bunch fresh dill, chopped

    ½ bunch fresh parsley, leaves chopped
    lemon or lime wedges
    1 lemon zest


    Crush 2 cloves of garlic add 2 tablespoons olive oil, lemon zest, chilli powder and combine. Add the prawns and calamari and allow to marinate while you prepare the rest of the dish.


    Heat 4 tablespoons of oil in a paella pan, and add the broken pasta in batches until lightly golden and remove. Heat the remaining oil and add the onion, garlic, celery, fennel chilli and capsicum and sauté until soft. Add the tomatoes, bay leaves, saffron, smoked paprika and season with salt and pepper. Add the stock and then the fried pasta and cook on gentle heat until al dente. Add the cockles, prawns and calamari and cover and simmer for about 5 minutes until the seafood is cooked, the pasta is tender and the stock has absorbed.


    Allow to rest for 5-10minutes and then add lemon/lime wedges and sprinkle with chopped herbs.

    More
  • Braised Cabbage & Pork Belly

    Braised Cabbage & Pork Belly

    • 1.2kg pork belly
    • ¼ large Chinese cabbage
    • Crushed white peppercorns
    • 3 star anise
    • 5 dried chillies
    • 1½ inch piece ginger, finely sliced
    • salt
    • 3 spring onions
    • 4 stalks celery leaf

    • 50g dried shitake mushrooms
    • 2 garlic cloves
    • 3 dried chillies
    • ½ inch piece ginger sliced
    • 2 tblspn oyster sauce
    • 50ml soy sauce.
    • 30ml Shaoxing wine
      coriander, celery leaf & spring onion, chopped to garnish

    In a saucepan combine shitakes, 2 garlic cloves, dried chillies, sliced ginger, oyster sauce, soy sauce and Shaoxing wine and then add 500ml water. Bring to the boil and simmer for ½ hour. Remove mushrooms reserving the liquid.

    Slice pork belly into thin strips and layer with cabbage and season with white pepper and a very tiny sprinkle of salt. Place in a shabu shabu pot, and dot in the shitakes mushrooms and sliced ginger. Pour over the mushroom braising liquid and add the dried chillies and coil over the spring onions and celery leaf. Cover with the lid and place on heat and bring to the boil. Reduce the heat to a low simmer and braise for about 1hr 15 mins. Turn off the heat and allow to rest for ½ hour.

    Sprinkle with chopped herbs , and serve with steamed rice and chill oil.

    More
  • Spinach Stuffed Pasta Shells

    Spinach Stuffed Pasta Shells

    Makes 2 large baking dishes
    Serves 10-12

    750g frozen leaf spinach defrosted and chopped

    400g ricotta

    1 onion finely chopped

    1 chilli finely sliced

    Freshly grated nutmeg

    2 garlic cloves finely chopped

    80g grated parmesan

    80g grated provolone picante

    Salt and pepper to taste

    200g bococcini balls

    600ml tomato passata (fresh tomato sauce)

    500g large pasta shells – cooked in salted water until tender. drain


    Sauté the onion, chilli and garlic in a little olive oil until soft. In a bowl combine the spinach, ricotta, grated cheeses and add the onion mix and season well with salt pepper and fresh nutmeg.


    Grease 2 baking dishes and then stuff the pasta shells with spinach filling.  Repeat and place in baking dishes. Drizzle over the tomato sauce and sprinkle over a little extra grated cheese and dot over torn bococcini. Bake in a hot oven until golden on top. Serve hot with a crisp green salad


    More
  • Spaghetti with Eggplant balls

    Spaghetti with Eggplant balls

    1 large eggplant diced into 1cm pieces

    120g fresh breadcrumbs

    2 cloves garlic finely chopped

    2 chillies finely chopped

    1 onion finely diced

    1 egg

    2 tablespoons fresh thyme

    1 can white beans or chickpeas, washed and drained 

    80g grated parmesan

    80g grated provolone picante

    3 Tblspns parsley chopped

    375g spaghetti cooked and drained

    600g fresh tomato sauce (passata)

    Panko bread crumbs to coat


    Place a little oil in a frypan and sauté the garlic, chilli and onion for a few minutes. Add the eggplant and thyme and cook until soft. Add the drained beans and season to taste. Puree in a blender then add the breadcrumbs, grated cheeses, egg and parsley. Allow to cool and roll into balls and roll into panko crumbs.


    Heat a pan with oil and lightly fry the balls on each side until golden. Heat the tomato sauce in a pan and add the balls to coat and serve with spaghetti and sprinkle with extra grated cheese and garnish with fresh parsley or basil.

    More
  • Laksa

    Laksa

    Serves 6

    3 tblspns vegetable oil

    300g fresh Australian prawn meat

    3 chicken thighs, bone out, diced 

    1L chicken or fish stock 

    2 garlic cloves

    2cm piece fresh turmeric, chopped

    5 cm galangal roughly, chopped

    4 candle nuts or 10 raw cashew nuts

    1 tblspn shrimp paste (optional)

    4cm piece of ginger, roughly chopped

    2 shallots, roughly chopped

    3 lemongrass stalks, roughly chopped  

    6 long red chillies, roughly chopped

    1 can coconut milk 400ml

    fish sauce, to taste

    200g fresh rice vermicelli noodles

    200g Hokkien noodles

    100g bean sprouts

    150g pkt fried tofu, cut into chunks

    Fresh coriander, to garnish

    1 lime, cut into wedges

    Finely sliced red chilli, to garnish


    Wrap the shrimp paste in foil and place in a hot oven for 10 minutes. Allow to cool.
     
    To make the paste, combine the garlic, turmeric, chilli, ginger, galangal, lemongrass, shallot, candlenut, shrimp paste with a good pinch of salt and pound in a mortar and pestle or blend in a food processor until a paste.

    Heat the oil in a large saucepan and add the Laksa paste, cook on a low heat for about 10 minutes until the oils split and the mix is soft and has darkened a little in colour. Add chicken stock, coconut milk, 1 tsp fish sauce and the diced chicken and simmer for 10-15 minutes. Add the prawn meat and cook for a few minutes, add the tofu. Adjust seasoning to taste with lime juice, a little sugar and fish sauce.
     

    Pour boiling water onto the noodles and leave for a few minutes. Drain and place into serving bowls. Alternatively place into soup base and simmer for a few extra minutes. Spoon over the laksa and garnish with beansprouts coriander and fresh chilli. Serve with extra lime on the side.


    More
  • Seafood Chowder

    Seafood Chowder

    Serves 6
    200g smoked speck
    1 celery heart, finely chopped
    1 brown onion, finely diced
    1 leek, finely diced
    3 bay leaves
    3 cloves garlic, crushed
    1 bouquet garni (thyme, parsley stalks) tied in string
    300ml white wine
    1½ litres chicken stock or fish stock
    3 potatoes, cut into cm dice
    350g cockles
    500g white flesh fish, cut into dice
    200g peas
    ½ bunch parsley, chopped
    ½ bunch dill, chopped
    1 lemon

    Remove the rind from the speck and set aside. Dice the speck. Heat a large saucepan with a little oil and add the speck and the rind and sauté for a few minutes. Add the celery, onion, garlic and leek, and cook until soft. Add the bouquet garni, bay leaves and the wine. Cook until most of the wine has reduced. Add the stock and potatoes and cook until the potatoes are soft but still slightly firm. Add the fish and cook for a few minutes. Add the cockles and peas. Cook for a few minutes and season to taste with salt pepper and lemon juice. Add the herbs and serve in bowls with toasted bread and a good lashing of butter and herbs.

    More
  • Mexican Paella

    Mexican Paella


    • 6 chicken thigh fillets cut in half
    • juice of ½ lemon
    • salt and pepper
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp chilli powder
    • 1 tsp smoked paprika
    • 2 tsp dried oregano
    • 2 cloves garlic, crushed
    • 1 tsp onion powder
    • 2 tbsp olive oil

    Marinate the chicken for a few hours or overnight.

    • 4 tbsp chipotle chillies in adobo sauce
    • 3 tsp ground cumin
    • 2 tsp ground coriander
    • 1 onion, diced
    • 1 long red chilli, chopped
    • 3 cloves garlic, crushed
    • 2 celery stalks, diced
    • 1 tin corn kernels, drained & washed
    • 1 tin black beans, drained & washed
    • 1 litre chicken or vegetable stock
    • 2 tsp black pepper, crushed
    • 1 red capsicum, diced
    • 500g paella rice
    • 60ml lime juice
    • salt and pepper
    • 2 tsp smoked paprika
    • 3 tsp dried oregano
    • 1 tin diced tomatoes
    • juice of 3-4 limes


    To garnish
    • fresh coriander
    • crispy tortilla strips
    • ¼ red onion finely sliced
    • 2 tomatoes sliced
    • fresh limes/juice
    • feta/queso blanco (optional)
    • Sour cream, lime zest salt

    In a seasoned paella pan add a little olive oil & sear the chicken on both sides. Set aside. Add the garlic, onion, chilli, celery and saute for a few minutes. Add the rice and dry spices stir well and add the adobo sauce, tomatoes & slowly add the stock. Cook on low heat and sprinkle with corn, diced capsicum & black beans. Add lime juice, salt and pepper and add the chicken, cover & allow to cook for about 15 minutes until the rice is tender. Set aside & allow to rest for 15-20minutes. Serve with fresh tomato, red onion, coriander, sprinkle with queso blano, crispy tortilla strips and a good squeeze of lemon or lime juice. Serve with lime sour cream on the side.

    More
  • Prawn Linguine

    Prawn Linguine

    • 3 punnets cherry tomatoes
    • olive oil
    • zest of 1 lemon
    • 1 tsp fennel seeds
    • 1 chilli, sliced
    • 2 cloves of garlic, sliced
    • salt and pepper


    Combine ingredients in a bowl & toss to coat the tomatoes. Place on a lined tray in a hot oven and roast until starting to blister. Set aside.

    • 600g Australian prawns, peeled
    • 2 cloves garlic, crushed
    • 1 tsp smoked paprika
    • juice of ½ lemon
    • salt and pepper


    Combine ingredients & allow prawns to marinate for ½ hour.

    • 2 small fennels, sliced
    • zest of 1 lemon
    • 1 tsp chilli flakes
    • juice of ½ lemon
    • salt and pepper


    Combine ingredients & roast the fennel in a hot oven until tender.

    • 400g good quality linguini boiled in salted water, strained reserving some of the cooking liquid.
    • 1 tsp smoked paprika
    • 1 tbsp tomato paste
    • ½ bunch parsley, chopped
    • ½ bunch dill, chopped
    • 1 lemon flesh, finely diced
    • 40g butter
    • juice of 1 lemon
    • 1 chilli, sliced
    • 3 garlic cloves, chopped

    In a large pan melt the butter and add the chilli and garlic. Add the prawns & toss until cooked through. Add the linguini, the smoked paprika & tomato paste. Toss and add the fennel and roasted tomatoes. Season with salt and pepper, add the lemon and lemon juice to taste and add the chopped herbs. Serve immediately.

    More
  • Christmas Ham

    Christmas Ham

    Ingredients

    • 1 leg ham (8-10kg)
    • cloves, to stud
    • rosemary, thyme and bay leaves to garnish
              Glaze Ingredients
    • 400ml apple cider
    • 140g Dijon mustard
    • 120ml maple syrup
    • 300g brown sugar
    • 3 cinnamon sticks
    • 1 inch piece of ginger, roughly sliced
    • 80ml apple cider vinegar
    • 1 orange zest

    Method

    Carefully remove the skin from the ham and score the fat into diamonds/squares. Stud each square with a whole clove. Combine glaze ingredients in a saucepan & reduce until a syrup consistency. Baste ham with glaze and place in a hot oven 170°C with a tray of water at the base of the oven. Cook for 1.5-2 hours basting regularly until golden and delicious. Garnish with fresh herbs and enjoy hot or cold.          
    More
  • Stuffed Banana Capsicums

    Stuffed Banana Capsicums

    Ingredients

    • 150g long grain rice
    • 500g chicken  breast
    • 1 brown onion finely chopped
    • 2 cloves garlic finely chopped
    • 2 stalks celery finely chopped
    • ½ bunch Parsley chopped
    • 60g baby capers
    • Juice 2-3 lemons
    • ½ bunch dill chopped
    • 10g Marjoram
    • 6 sprigs fresh thyme
    • 18-20  green banana capsicums
    • 200g spinach  chopped
    • 500ml vegetable or chicken stock
    • extra stock to bake
    • 3-4 tomatoes sliced
    • olive oil

    Method
    Slice the chicken in thin slices and chop to mince with a sharp knife. Heat a little oil in a pan and sauté the celery, onion and garlic until soft. Add the marjoram and thyme and cook until the chicken is cooked. Add capers and rice and season to taste. Add the stock, cover and cook until the rice is cooked. Add the spinach until wilted and stir in the herbs, (parsely & dill) allow to cool until manageable. Remove the top and seeds from the capsicum and stuff tightly with filling. Arrange tightly in a deep baking dish. Pour in about 1 cm of stock and juice of 2-3 lemons. Bake in a hot oven until starting to soften. Arrange tomato slices over the top and season with salt and pepper. Bake until capsicums are soft. Serve hot with garlic yoghurt optional.          

    More
  • Korean Chilli Prawns

    Korean Chilli Prawns

    Serves 4

    Ingredients

    • 18 large Australian green prawns
    • 1 tblpn Korean hot chilli paste
    • 1 lemongrass stalk, minced
    • 1 clove garlic, minced
    • 1 tsp ginger, grated
    • 1 tsp toasted sesame seeds
    • spring onion & coriander, to garnish
    • 1 tspn sambal olek
    • ½ lemon juice
    • 1 tsp sesame oil
    • ½ tsp chilli powder
    • 1 tsp sweet paprika
    • 20g butter
    • salt to taste

    Method 


    Combine all ingredients except the butter in a bowl and mix well. Allow the prawns to marinate for about 1 hour. Heat a grill pan or wok & cook the prawns for a few minutes either side until cooked through. Add the butter and allow to combine. Taste for seasoning and add more lemon juice or salt to taste. Serve with rice and sprinkle with chopped spring onion, coriander and sesame seeds.          


    More
  • Beef Bulgogi with Bibimbap

    Beef Bulgogi with Bibimbap

    Serves 4-6

    Ingredients

    Bibimbap Sauce

    • 80g miso paste
    • ½ cup water
    • 1 tblspn Korean hot chilli paste
    • 1 teaspoon chilli powder
    • 1 teaspoon paprika
    • 3 tablespoon sesame oil
    • 3 tablespoon sugar
    • 3 cloves garlic crushed
    • 2 teaspoon rice vinegar
    • 3 tablespoon roasted sesame seeds

    Beef Bulgogi

    • 1 sirloin steak cut into thin strips
    • 40ml soy sauce
    • 3 cloves garlic, crushed
    • 2 tblspns white sugar
    • 2 tablespoons sesame seeds
    • 20ml sesame oil
    • 1 tablespoon honey
    • 1cm grated ginger
    • 1 tsp Korean chilli paste
    • 1 tsp sambel olek
    • ½ teaspoon ground black pepper

    For the Bibimbap

    • 3 cups steamed white rice
    • 1 small cucumber, peeled and sliced
    • ¼ red onion, sliced
    • 50ml white vinegar
    • 5 radishes, finely sliced
    • 1 tsp black sesame seeds
    • 1tsp sesame oil
    • 4 cups baby spinach
    • 1 pkt  bean sprouts
    • 1 carrot julienned
    • 1 small head of broccoli, cut into florets steamed and set aside
    • 1 avocado, sliced
    • 200g enoki mushrooms
    • 500g mixed mushrooms sliced (oyster/shitaki/ pearl)
    • chilli flakes
    • 1 zucchini, peeled and julienned
    • 2 spring onions, sliced
    • Sesame oil
    • Soy sauce
    • 6 cloves garlic, crushed
    • 2 eggs, soft boiled or fried
    • Sesame seeds
    • Kimchi (optional)

    Method

    Bibimbap Sauce


    Combine all ingredients together and season to taste.


    Beef Bulgogi


    Combine all ingredients together and marinate for 1 hour. Heat a grill plate and sear the steak slices on both sides. Serve as an accompaniment to Bibimbap. 


    For the Bibimbap


    Season the cucumber and red onion together with a little salt and set aside for ½ hour. Add vinegar and set aside. Mix the sesame oil, radish, black sesame seeds and season with salt and pepper. Set aside. Heat a wok with a little oil and add the enoki mushrooms. Season with salt, pepper and sesame seeds. Set aside. Heat the wok with a little oil and add a little garlic. Add the mushrooms and sauté a few minutes, season with a little soy sauce, pepper and chilli flakes. Set aside. Blanch the bean sprouts in boiling water then drain and squeeze out the excess water. Toss in a hot wok with spring onions, salt, pepper and soy sauce. Set aside. Sauté a little garlic and carrot add sesame seeds and set aside. Sauté the spinach and add a little garlic then season with salt and pepper.  Sauté the zucchini with garlic and chilli flakes and set aside. Divide the steamed rice amongst 4 large bowls, and arrange the assorted vegetables on top. Top with and egg and sprinkle sesame seeds, spring onion then serve with bulgogi beef and Kimchi on the side and a good dollop of Bimimbap sauce.          


    More
  • Miso Soup

    Miso Soup

    Ingredients

    • 6 tblpns white Miso
    • 1 litre chicken stock
    • 2 spring onions, sliced
    • 200g Mixed mushrooms (enoki, oyster, shitake)
    • small handful bean sprouts
    • 6 pieces fried tofu, diced
    • 100g fresh firm silken tofu, cut into cubes
    • 1 bunch Asian greens, roughly chopped (bok choy/Chinese broccoli/choy sum)
    • baby corn, cut into small pieces
    • 1cm ginger, finely sliced
    • chilli flakes (optional)
    • Shichimi Togarashi (optional) (Japanese 7 spice mix)
    • rice vermicelli noodles (optional)
    • soy sauce, to taste
    • sesame oil

    Method
    Heat the stock and add the miso paste. Add the tofu, mushrooms, Asian greens and baby corn. Season to taste with soy and sesame oil, serve in bowls and garnish with ginger, spring onion, rice noodles and chilli flakes. Sprinkle with shichimi togarashi if using.          

    More
  • Pumpkin Gnocchi Bake

    Pumpkin Gnocchi Bake

    Ingredients

    • 1kg potato gnocchi
    • 800g pumpkin, peeled & finely sliced
    • 150g parmesan, finely grated
    • 1 red onion, finely sliced
    • 2 tblspns olive oil
    • 100g baby spinach
    • 2 garlic cloves, crushed
    • 3 tblspns sage, chopped
    • 4 tblspns fresh thyme
    • ½ tsp ground nutmeg
    • 5 bay leaves
    • salt and pepper
    • 400g bocconcini, chopped
    • 600g cream
    • 2 egg yolks
    • 20g butter

    Method
    Boil the gnocchi in salted boiling water for a few minutes until cooked. Drain and drizzle with a little olive oil. Place in a large bowl and combine with all other ingredients except the parmesan, bocconcini & butter. Place into a large buttered baking dish & dot around the bocconcini. Sprinkle with grated parmesan & butter then bake at 180oC until golden. Serve hot with a green salad.          


    More
  • Butter Chicken

    Butter Chicken

    Serves 8-10
    Ingredients


    • 1kg chicken thigh, cut into cubes
    • 1 onion, finely chopped
    • 2cm piece ginger, minced
    • 1 red chilli, finely sliced
    • 20ml lemon juice
    • 4 cloves garlic, minced
    • 60g blanched almond meal
    • 180g natural yoghurt
    • 1 tsp chilli powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • ½ tsp turmeric
    • 1 tsp garam masala
    • 6 cardamom pods
    • 1 cinnamon stick
    • 1 tin crushed tomatoes
    • 1 tblspn tomato paste
    • coriander leaves, to garnish
    • 80ml cream
    • salt, to taste
    • oil or ghee

    Method

    Mix together the yoghurt, lemon juice, garam masala and chicken & marinate for several hours or overnight. Heat a little oil or ghee in a pan & add onion, garlic, ginger and fry until tender. Add chilli powder, fresh chilli & cook for a few minutes, add the cumin, cinnamon stick, cardamom pods, ground coriander, turmeric & season well with salt. Add the chicken & cook for a few minutes. Add the crushed tomato, tomato paste & almond meal & cook on a low heat for 15-20 minutes until tender. Stir in the cream & serve with rice, fresh coriander, fresh chilli and spinach raita.          


    More
  • Lamb Biryani

    Lamb Biryani

    Ingredients

    • 800g lamb shoulder, cut into small cubes
    • 450g Basmati rice
    • 4 onions finely, sliced
    • 1 inch piece ginger, minced
    • 3 garlic cloves minced
    • 3 green chillies, chopped
    • 300g natural yoghurt
    • 3 tsps garam masala
    • 1 tsp cumin seeds
    • 10 green cardamom
    • 5 brown cardamom
    • 1 tsp turmeric
    • 10 cloves
    • 3 star anise
    • 1 cinnamon stick
    • 1 tsp black peppercorns
    • 3 bay leaves
    • 1 tsp fennel seeds
    • 2 Tablespoons of milk soaked with a pinch of saffron
    • A handful of chopped mint and coriander leaves
    • 1 Tblspn ghee
    • 50ml lemon juice
    • 1 tsp of red chilli powder
    • 100g peas
    • 1 chilli, finely chopped
    • toasted flakes almonds and cashews to garnish
    • fried curry leaves to garnish

    Method
    Heat a pan with 750ml water and add green cardamom, brown cardamom, peppercorns, cinnamon stick, cloves, star anise, fennel seeds, bay leaves and bring to the boil then turn off the heat and allow to steep. Strain. Combine ginger, garlic, garam masala, chilli powder, turmeric, chilli and fresh herbs in a bowl, add a little oil and the lamb. Allow to marinate several hours or overnight. Wash the rice in cold water until it runs clear. Heat a little oil and ghee in a pan and add the onions and fry until golden. Remove from the pan. Add the lamb to the pan and cook until browned. Add yoghurt and half the browned onions, lemon juice and simmer until tender. In another pan heat a little ghee and fry the rice. Add half of the strained spice stock and cover for a few minutes until absorbed. In a heavy based pan layer 1/3 of the rice then half of the lamb and sprinkle over half the peas and more chopped herbs, repeat and top with rice. Pour over the remaining spice stock, sprinkle over the saffron milk and seal the pan tightly with a lid. Put the pot on high heat then place in the oven for 30-40 minutes. Serve in a large bowl and sprinkle over fried onions, fried curry leaves and toasted almond flakes and toasted cashews.          

    More
  • Moroccon Lamb Shanks With White Beans

    Moroccon Lamb Shanks With White Beans

    Serves 6-8

    • 5 lamb shanks (cut in half)
    • 4 parsnips, cut into large dice
    • 2 carrots, cut into large dice
    • 2 stalks celery, cut into large dice
    • 1 small suede, cut into large dice
    • 6 tomatoes, cut into chunks
    • 2 Tblspns ras el hanout
    • 2 cinnamon sticks
    • 2 cloves garlic, roughly chopped
    • 2 inch piece ginger, roughly chopped
    • coriander/parsley, to garnish
    • 1 onion, diced
    • 2 chillies
    • 4 bay leaves
    • 5 sprigs thyme
    • salt
    • pinch of saffron
    • 500g white beans

    Cook the white beans on a gentle simmer with bay leaves, thyme & 2 litres of water. Cook until tender and set aside. You may need to top up with water and reserve the liquid.

    In a cast iron pot heat a little oil and sear the lamb shanks and season with salt and pepper. Set aside. Add the garlic,
    ginger, onion and vegetables except the tomatoes & sauté for a few minutes.

    Add the chillies, cinnamon, ras el hanout, saffron, lamb, tomatoes and season with salt. Cover with water or bean cooking liquid & simmer for about 2 hours until the lamb is tender. Add the beans and garnish with fresh coriander and parsley.






    More
  • Greek Meatballs in Lemon Sauce

    Greek Meatballs in Lemon Sauce

    Serves 4-6
    Ingredients

    • 300g lamb mince
    • 250g pork mince
    • 4 eggs
    • 3/4 cup cooked rice
    • 1 litre stock
    • ½ cup parsley, chopped
    • 1/2 cup dill, chopped
    • 1/2 cup mint leaves, chopped
    • 1/2 tsp salt
    • 1/2 tsp fresh cracked black pepper
    • 1/2 tsp onion powder
    • 1 lemon zest
    • 3 eggs
    • juice of 2½- 3 lemons
    • pinch of salt

    Method
    Combine the minced meats, rice, 1 egg, herbs, lemon zest, salt, pepper together and mix well. Roll into balls. Put the stock in a pan and heat. Gently add the meatballs .The stock should come to about ¾ up the side of the meatballs. simmer, covered, for about 15 minutes.  Set aside, whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt.  Remove 500mls of the hot meatball cooking liquid and while whisking the egg mixture, ladle the stock into the eggs stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't over heat the sauce as the eggs will scramble. Serve the meatballs in shallow bowls and top with the sauce. Garnish with fresh parsley, dill and mint.          

    More
  • Greek Style Paella

    Greek Style Paella

    Serves 10-12

    Ingredients

    • 500g orzo/risoni
    • 6 loukanika sausages (Greek sausages, cut into large chunks)
    • 2 red capsicum, roughly chopped
    • 1 onion, roughly chopped
    • 2 garlic cloves, roughly chopped
    • 2 chillies, sliced
    • 1 tspn smoked paprika
    • 3 tspn tomato paste
    • 5 bay leaves
    • 1.5-2 litre chicken stock
    • 100mL ouzo (optional)
    • 250g peas (optional)
    • 500g mussels
    • 1 large squid, cleaned & sliced
    • 12 green prawns, butterflied
    • 5 fillets garfish, cut in half
    • parsley, to garnish
    • dill, to garnish
    • lemon wedges, to garnish
    • 1 punnet cherry tomatoes, lightly roasted
    • 80g feta, crumbled (optional)

    Method


    Cook the orzo in 1 litre of chicken stock for about 10 minutes until almost cooked through, then set aside. In a paella pan gently fry the sausages until golden, remove & set aside, then fry the capsicum, onion, chilli & garlic until softened. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper. Add ouzo, then add the orzo & stir together. Add enough stock to cook the orzo through and wet the mix. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes. Sprinkle over the peas, cover & allow to rest for about 15 minutes. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges.          

    More
  • Stir fry Chicken

    Stir fry Chicken

    Serves 4-6

    Ingredients


    • 1 chicken breast, finely sliced
    • 1 egg white
    • cornflour
    • 1 garlic clove, finely chopped
    • ½ inch piece ginger, finely sliced
    • 2 spring onions, cut into small chunks
    • 10-12 dried chillies
    • ½ head broccoli, cut into florets
    • small handful toasted cashews
    • soy sauce
    • sweet sauce
    • sesame oil

    Method 


    Marinate the chicken with egg white, a teaspoon of cornflour, a dash of soy sauce & a little white pepper for about 30 minutes. Dust each piece with cornflour. Heat some oil in a wok, add the chicken and fry until crisp. Drain and set aside. In a hot wok add a little oil, then add the garlic, ginger and chillies, followed by the broccoli and toss for a few minutes. Add the chicken and then season with a little soy sauce, sweet soy and a pinch of salt. Add the spring onion and cashews. Drizzle with a little sesame oil and place on a serving plate. Serve with steamed rice.          


    More
  • Crayella

    Crayella

    Ingredients          

    (serves 10-12)
    • 3 crayfish tails cut in half
    • 3 large pieces white fish cut in half
    • 4 ripe tomatoes, peeled and chopped
    • 2 red capsicums sliced
    • 2 onions sliced
    • 1 tbsp sweet paprika
    • 650g calasparra rice
    • 100ml dry white wine
    • 3 cloves garlic chopped
    • 2-2.5L chicken, fish, or vegetable stock
    • 2 lemons sliced in wedges
    • ¼ bunch parsley, chopped
    • 1g saffron threads steeped in 50ml warm water

    Method
    Place paella pan on a low flame, add a little olive oil, then add onions, garlic, red capsicum and sauté until soft. Add rice, paprika, and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Season the crayfish and fish with salt and pepper and arrange on top of the rice. Cover with foil. Cook for about 10 minutes until fish is cooked. Turn off the heat and allow to rest for about 10 minutes. Garnish with lemon wedges & sprinkle over chopped parsley.          
    More
  • Cous Cous Stuffed Turkey & Cranberry Tajine

    Cous Cous Stuffed Turkey & Cranberry Tajine

    Ingredients              

                (serves 10-12) For the Tajine
    • 200g dried apricots
    • 2 cinnamon sticks
    • 4 bay leaves
    • good pinch saffron
    • 50g frozen cranberries
    • 1 tblspn Ras el hanout
    • 1 onion, diced
    • 500ml-1L chicken stock
    • 1 zucchini, cut into chunks
    • 1 eggplant,  cut into chunks
    • 10-12 baby carrots
     For the Stuffing
    • 1kg turkey breast, skin on
    • 1 orange zest
    • Juice ½ lemon
    • 1 clove garlic crushed
    • 80g cous cous
    • 20g currants
    • ½ carrot grated
    • ½ onion diced
    • 20g flaked almonds, toasted
    • 20g dried cranberries, chopped
    • 2 tblspns parsley, chopped
    • ½ stick celery diced
    • 1 tblspn olive oil
    • 100ml vegetable stock
    • salt & pepper to taste
    • pinch cinnamon
    • ½ tsp Ras el hanout
    • ¼ tsp chilli flakes

    Method
    For the Stuffing
    Boil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.

    For the Tagine
    In a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.          
    More
  • Fried Moroccan Chicken

    Fried Moroccan Chicken

    Ingredients

    • 2 chicken breasts sliced into small pieces
    • 80g panko bread crumbs
    • 200g plain flour
    • 40g corn flour
    • 200ml buttermilk
    • 2 tsps chermoula
    • 1 tsp salt and pepper
    • 1 tsp smoked paprika
    • 1 tsp dried thyme
    • oil for frying
    • Lemon or lime to serve

    Method
    Combine the paprika, chermoula and thyme with the buttermilk .Add the chicken and marinate for several hours or overnight. Combine the flours and bread crumbs and season well with salt and pepper. Add the chicken and toss around until well coated. Heat a pan with oil and fry the chicken until golden and crunchy. Serve with a good squeeze of lemon or lime and a zesty lime yoghurt sauce.          

    More
  • Quick Prawn Curry

    Quick Prawn Curry

    Ingredients

    • 500g uncooked Australian prawns
    • ½ tsp ground turmeric
    • 2 cinnamon sticks
    • 1 tsp ground cumin
    • Salt to taste
    • 2 fresh bayleaves
    • 4 green cardamom pods
    • 1 onion finely diced
    • 2 garlic cloves crushed
    • 1 inch piece ginger grated
    • 4 green chillies cut in half
    • 200ml coconut milk
    • 1 tomato sliced in chunks
    • Fresh coriander to serve
    • 1 lemon or lime to serve

    Method
    Heat a little oil in pan and add the onion, garlic, ginger, cardamon, cinnamon, and bay leaves. Saute until the onions are soft and add the cumin, turmeric, chilli, coconut milk, and prawns and season to taste. Cook for a few minutes until the prawns are cooked. Add a squeeze of lemon of lime juice. Add the chunks of tomato and a little fresh coriander.          

    More
  • Pumpkin and Chickpea Quick Curry

    Pumpkin and Chickpea Quick Curry

    Ingredients

    • ½ pumpkin cut into large chunks
    • 2 cinnamon sticks
    • 1 chilli finely sliced
    • 2 stalks curry leaves
    • 1 inch piece ginger grated
    • ½ tsp ground turmeric
    • Salt and pepper to taste
    • 200ml coconut milk
    • 1 can chickpeas rinsed and drained
    • 1 onion finely sliced
    • ¼ tsp ground cinnamon
    • 3 tbsp coconut oil
    • ½ tsp mustard seeds
    • 3 tbsp shredded coconut lightly roasted
    • Toasted cashew nuts to garnish

    Method


    In a large saute pan add the pumpkin, chilli, ginger, salt and pepper, turmeric, curry leaves, and chilli powder and add about 4-500ml water. Cover and cook for about 10-15 minutes until just tender. In mortar and pestle crush the mustard seeds and toasted coconut and add to the pumpkin with the coconut milk and chickpeas. Season taste with salt pepper or sugar if needed. Simmer for a few minutes to thicken the sauce. Heat the coconut oil in pan and add the onion. Cook on medium heat stirring occasionally. When they start to get colour keep stirring until deep golden. Add a pinch of salt, cinnamon and if desired a pinch of brown sugar. Remove from the heat and use to garnish the pumpkin curry.          

    More
  • Indian Roast Lamb

    Indian Roast Lamb

    Ingredients

    • 1 leg of lamb
    • 4 bay leaves
    • ½ tsp cinnamon powder
    • 3 brown cardamom pods
    • 4 green cardamom pods
    • 3 cinnamon sticks
    • 2 tbsp minced garlic
    • 2 tbsp minced ginger
    • 2 tsp chilli powder
    • 180ml malt or coconut vinegar
    • 1-2 tsp salt to taste
    • Black pepper to taste
    • 100g crispy fried onions (you can make your own or use bought crispy fried onions generally found at the Asian grocers)

    Method
    Combine all ingredients together in a bowl and massage over the lamb, then allow to marinate for several hours or overnight. Cut 5 long sheets of baking paper & wet to soften. Lay 3 sheets down slightly overlapping each other & place the lamb in the center. Place the remaining 2 sheets on top and wrap the lamb at the ends and tie the ends with string. Tie the middle section with string & place in a roasting tray and roast at 170°C for about 2-2½ hours.  Remove from the oven and rest for about 10-15 minutes. Remove from the wrapping & slice, spoon over all the roasting juices. Serve with coriander yoghurt sauce, pineapple relish, rice & dhal (recipes online).          

    More
  • Roast Barramundi

    Roast Barramundi

    Ingredients     

                (serves 3-6)
    For the Barramundi
    • 3 pieces barramundi
    • 50ml olive oil
    • 1 lime juiced
    • 1 orange juiced
    • 3 cloves garlic
    • 3 spring onions finely sliced
    • Salt and pepper to taste
    • 1 tsp cajun spice mix
    For the Salsa
    • 2 tbsp coriander
    • 1 spring onion finely sliced
    • 80g pineapple diced
    • 1 small Lebanese cucumber diced
    • ½ grapefruit
    • ½ orange
    • 1 green chilli

    Method
    For the Barramundi
    Combine all ingredients together and marinate for ½ hour. Place on a lined tray and bake at 180°C for about 15 minutes until cooked through. Serve with pineapple salsa.

    For the Salsa
    Segment the orange and grapefruit and cut into small pieces. Combine all ingredients in a bowl and season with salt pepper and olive oil.          
    More
  • Cuban Roast Chicken

    Cuban Roast Chicken

    Ingredients                  

    (serves 6)
    • 1 whole chicken
    • 2 tbsp cajun spice mix
    • 1 small onion sliced
    • Salt to taste
    • Mojo sauce
    For the Mojo Sauce
    • 1 bunch coriander
    • 1 tsp ground cumin
    • 2 tsp dried oregano
    • 10 cloves garlic
    • 1 small yellow capsicum
    • 1 chilli
    • 200ml orange juice
    • 100-150ml olive oil
    • 120ml lime juice
    • 120ml lemon juice

    Method
    Wash the chicken and cut in half. Rub with Cajun spice mix and salt. Pour over ½ the mojo sauce and sliced onion and cover and place in the fridge for several hours or overnight. Roast at 170°C for about 1hour 15mins until cooked and golden, allow to rest for 10 minutes before cutting. Serve with fresh lime and additional mojo.

    For the Mojo Sauce

    Combine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.          
    More
  • Spanish Style Roast Chicken

    Spanish Style Roast Chicken

    Ingredients

    (serves 6-8)
    For the Chicken

    • 1 whole chicken
    • 2 chorizo, roughly chopped
    • 1 large red onion, sliced
    • 3 cloves garlic
    • 2 large sprigs rosemary
    • Olive oil
    • ½ tsp smoked paprika
    • 1 punnet cherry tomatoes
    • 1 red chilli, roughly chopped
    • Salt and pepper
    • 1 lemon zest and juice
    • 800g cocktail potatoes, cut in halves
    • 1 large red capsicum, roughly chopped
    For the Marinade
    • 1 garlic clove, crushed
    • 1 tsp smoked paprika
    • 3 tbsp fresh thyme, chopped
    • 1 lemon zest & juice
    • 40ml sherry vinegar
    • 1 tsp ground cumin
    • Salt & pepper, to taste

    Method


    In a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.          


    More
  • Crepes

    Crepes

    Ingredients


    • 250g plain flour
    • Pinch salt
    • 500 milk
    • 3 eggs
    • 100g melted unsalted butter

    Method

    Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain and chill for a few hours or overnight. Heat a crepe pan over medium heat, and brush with butter/oil. Spoon in a few spoons of mix to cover the  bottom of the pan evenly with of a thin coat of batter. Cook until set on the base and flip. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter/oil as needed. Serve hot. Stuff with blanched spinach and a cheese sauce and crack and egg on top and place in the oven. Or create your favourite filling, ie add bacon, sauteed mushrooms, Spanish tomato with chorizo. Use your imagination.          


    More
  • Homemade Pasta

    Homemade Pasta

    Ingredients

    • 200g ‘00’ pasta flour
    • 1 egg
    • 1 egg yolk
    • Pinch of salt
    • Water

    Method
    Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.          

    More
  • Chorizo Potato Bake

    Chorizo Potato Bake

    Ingredients

    • 4 potatoes cut into wedges
    • 2 garlic clove
    • Olive oil
    • 1 lemon juiced
    • 2 tsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp cumin seeds
    • 1 red capsicum sliced
    • 1 red onion sliced
    • 1 chorizo sliced
    • 2 corn kernels removed
    • ½ punnet cherry tomatoes
    • 3 tbsp parsley
    • 120g green olives
    • ½ lemon cut into wedges

    Method
    Crush garlic and combine with lemon juice, paprika, oregano, and cumin. Add the potato, chorizo, capsicum and green olives. Bake in the oven at 180°C for about ½ hour until the potatoes are tender. Add cherry tomatoes and corn kernels and bake a further 15mins. Serve warm sprinkled with chopped parsley and lemon wedges.          

    More
  • Salt Baked Chicken

    Salt Baked Chicken

    Ingredients

    • 1 whole chicken
    • 2 egg whites
    • 600g flour
    • 600g coarse salt
    • 4 stalks rosemary chopped
    • Water if needed
    • 2 bay leaves
    • 20g butter
    • 1 few sprigs fresh thyme
    • A few sprigs sage
    • Pepper
    • ½ lemon sliced
    • 1 stalk Rosemary
    • A few sprigs marjoram

    Method
    Wash and pat dry the chicken. Carefully slip your finger under the skin of the chicken breast and place the sage leaves and bay leaves and small knobs of butter under the skin of the breast and the legs. Place the sliced lemon and extra herbs in the cavity and tie the legs together. In a large bowl combine the flour, chopped rosemary, salt and eggwhites. Add a little water if needed, to make a dough. On a lightly floured work surface roll the dough out to a large oval and place the chicken in the center and completely cover the chicken. Bake 180°C for about 1hour 45mins. Allow to rest for ½ before opening. Crack or cut the crust, discard and enjoy a delicious juicy roast chicken. Perfect to crack open at a picnic!          

    More
  • Turkey Meatball Tagine

    Turkey Meatball Tagine

    Ingredients              

                (serves 8-10)
    For the Meatballs
    • 1kg turkey mince
    • 1 small onion, grated
    • 1 clove garlic, minced
    • ½ inch ginger, grated
    • 1 fresh chilli, chopped
    • 1 tsp paprika
    • 1 lemon zest
    • 1 egg
    • 1 tbsp chermoula powder
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 5 tbsp parsley, chopped
    • ½ bunch coriander, chopped
    • Salt & pepper to taste
    For the Sauce
    • 4 tomatoes diced (or 1 tin chopped tomatoes)
    • 1 tsp coriander seeds, toasted
    • 1 tsp cumin seeds, toasted
    • 1 fresh chilli, chopped
    • 1 tbsp olive oil
    • 1 onion, diced
    • 1 clove garlic, minced
    • ½ inch ginger, grated
    • 2 cinnamon sticks
    • 1 lemon, juiced
    • 300ml chicken stock
    • Salt & pepper to taste
    • 1 chilli finely sliced to garnish
    • 2 tbsp preserved lemon, finely sliced to garnish
    • Mint, coriander & toasted flaked almond to garnish

    Method
    For the Meatballs
    Mix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.
    Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down.  Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.          
    More
  • Lamb Salad

    Lamb Salad

    Ingredients 

    • 2 lamb backstraps
    • 1 celery heart
    • ½  bunch Mint leaves picked
    • 100g lentils cooked (or ½ tin rinsed)
    • 1 cucumber diced
    • ⅓ bunch dill chopped
    • 2 spring onion finely sliced
    • ¼  bunch Parsley roughly chopped
    • ½ pomegranate seeds (optional)
    • 1 punnet cherry tomatoes cut in half
    • 200g quinoa cooked
    • 1 chilli finely sliced
    • Zaatar
    • Pomegranate molasses
              For the Dressing
    • 100ml white vinegar
    • 50ml pomegranate molasses
    • 2 lemons, juiced
    • 70ml olive oil
    • 1 tbsp dried mint
    • 1 tbsp zaatar
    For the Zaatar
    • 2 tsp toasted sesame seeds
    • 2 tsp dried thyme
    • 2 tsp dried margoram
    • 2 tsp sumac
    • 2 tsp dried oregano
    • 1 tsp cumin seeds toasted and crushed in a mortar and pestle
    • 1 tsp salt
    • ½ tsp ground cinnamon

    Method
    For the Dressing


    Combine ingredients and set aside.


    For the Zaatar


    Combine ingredients together and set aside. Combine all ingredients together in a bowl except the lamb, molasses and zaatar. Dress with enough dressing to taste. Rub the lamb with pomegranate molasses. Cook in a hot a pan with a little oil, and cook on all sides for a few minutes and set aside to rest. Roll in zaatar mix and cut into slices and place on top of the salad. Drizzle with a little extra dressing and serve.          


    More
  • Potato & Cheese Pizza

    Potato & Cheese Pizza

    Ingredients                 

    (makes 8 pizzas)
    • 1x400g tub bocconcini
    • 300g smoked cheese, grated
    • 3 potatoes, very finely sliced
    • 100g speck, finely sliced
    • 4 sprigs rosemary, chopped
    • ½ bunch thyme
    • 100g unsalted butter, clarified
    • 1 small garlic clove
    • Olive oil
    • ½ bunch spinach
    • ¼ bunch parsley
    • Salt & pepper
    • 2 onions, sliced
              For the Dough
    • 10g dry yeast
    • 750g 00 flour
    • 10g salt
    • 500-600ml warm water

    Method
    For the Dough
    Combine together all ingredients & knead until a nice smooth ball. Cover in bowl and allow to double in size. Divide into 8 portions and roll out into thin rounds.

    Blanch the spinach & parsley quickly in boiling water, drain & squeeze out excess water. Puree in a Vitamix/food processor with salt to taste & add enough clarified butter to puree the mix. Set aside. Sauté the onion until caramelised and set aside. Toss the potato slices with a little olive oil, salt, pepper & a little fresh thyme & cover & place in the microwave & cook for about 2-3 mins to soften slightly. Chop the rosemary & thyme add the clove of crushed garlic & mix with enough olive oil to make a drizzling oil. Season with salt & set aside. On each pizza base spread a layer of the spinach sauce. Sprinkle over smoked cheese. Layer the sliced potato & then dot over broken bocconcini balls. Place a few thin pieces of speck over the top & cook in the pizza oven until golden & the base is cooked. Drizzle herb oil & sprinkle with caramelised onion. Sprinkle chilli flakes if you like it spicy, or a little squeeze of lemon if desired. Serve hot.          
    More
Items: 136 of 104