Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing
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Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
Servings
serves
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
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Instructions
  1. Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  2. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  4. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  5. Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
  6. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  7. Enjoy!
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Slow cooked beef ragu with creamy polenta

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Slow cooked beef ragu with creamy polenta
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Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
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Instructions
  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
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Mandarin Avocado chicken noodle salad

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Mandarin Avocado chicken noodle salad
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Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
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Instructions
  1. Combine all ingredients in a small bowl and mix well, set aside
  2. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  3. Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.
  4. Enjoy!
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