Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

Print Recipe
Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Cutlets
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100 g Greek yogurt plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve
Salsa
  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped
Servings
Ingredients
Cutlets
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 100 g Greek yogurt plus extra to serve
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve
Salsa
  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
  2. Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the salsa with some seasoning.
  3. Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb cutlets and season. Grill the cutlets for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the salsa, roti or naan and a little seasoned yogurt.

Oven Baked Kickin’ Chicken Wings

Print Recipe
Oven Baked Kickin' Chicken Wings
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree, Platter
Cuisine American
Servings
Ingredients
  • 1 kg chicken wings
  • 2 tbs vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs Butter
  • Ranch dressing carrot and celery sticks to serve
Course Entree, Platter
Cuisine American
Servings
Ingredients
  • 1 kg chicken wings
  • 2 tbs vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs Butter
  • Ranch dressing carrot and celery sticks to serve
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  2. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  3. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
  4. Serve with ranch dressing, carrots and celery

Grilled Chicken Tacos W. Pineapple Salsa

Print Recipe
Grilled Chicken Tacos W. Pineapple Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Tacos
Ingredients
Chicken
  • 700 g chicken breast
  • 8 Tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil
Pineapple Salsa
  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped
Servings
Tacos
Ingredients
Chicken
  • 700 g chicken breast
  • 8 Tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil
Pineapple Salsa
  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  3. Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  4. Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  5. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  6. Heat a large nonstick fry pan over medium-high heat.
  7. Add chicken to the hot pan, cook for 5 minutes without moving.
  8. Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  9. Heat tortillas in a pan to warm.
  10. Thinly slice chicken lengthwise into long strips.
  11. Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.

Asparagus, Mushroom & Pea Gnocchi

Print Recipe
Asparagus, Mushroom & Pea Gnocchi
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • salt + pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 1 pieces bunch of asparagus woody parts removed and cut into fourper stalk
  • 1/4 cup olive oil divided
  • 230 cup Gmushrooms roughly chopped
  • 1/2 cup of green shallots thinly sliced - white parts only
  • 1/4 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup rocket
  • salt + pepper to taste
  • Red chilli flakes to taste
  • Juice from half a lemon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the asparagus in a large pot of lightly salted boiling water for around 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
  2. Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface. Drain and set aside. Reserve 1/4 cup of the cooking liquid.
  3. Heat 2 Tablespoons of olive oil in a large fry pan over medium heat. Add the mushrooms and cook until beginning to soften. Add the spring onions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
  4. Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, rocket, salt, pepper, chilli flakes and lemon juice.
  5. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

Print Recipe
Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 190c.
  2. Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  3. Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  4. In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  5. Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  6. Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  7. Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  8. Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  9. Serve with roasted sweet potato and green salad

Avocado Mushroom & Noodle Rice Paper Spring Rolls

Print Recipe
Avocado Mushroom & Noodle Rice Paper Spring Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Asian
Servings
rolls
Ingredients
Rice Paper Rolls
  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • Sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper
Peanut Sauce
  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin
Cuisine Asian
Servings
rolls
Ingredients
Rice Paper Rolls
  • 300 g mushrooms thinly sliced
  • 1 tbsp olive oil
  • Sea salt
  • pepper
  • sesame oil
  • tamari
  • half a lemon squeezed
  • toasted sesame seeds
  • 1 in ripe avocado sliced 5cm and tossedlemon juice
  • 1 leaves iceberg lettuce largertorn
  • 2 carrots julienned
  • 1/2 purple cabbage shredded
  • 1 bunch mint
  • 1/2 cup coriander leaves
  • 120 grams cooked soba or rice noodles
  • 10-15 15 cm rice paper
Peanut Sauce
  • 170 g salted natural peanut butter
  • 1 1/2 Tbsp soy sauce or tamari
  • 2-3 Tbsp brown sugar add extra to taste
  • 1/2 medium lime juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger
  • Hot water to thin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Make the Peanut Sauce
  1. Add all ingredients except water to a mixing bowl and whisk. Add hot water 1 Tbsp at a time until desired consistency is achieved (should be consistency of thickened cream). Set aside.
  2. In a mixing bowl toss mushrooms with olive oil, a pinch of salt and pepper. Heat a fry pan over high heat and add half of the mushrooms and cook until golden brown, 2-5 minutes. Set aside. Add the remaining mushrooms and repeat (cooking in stages to avoid crowding the pan). Toss cooked mushrooms with a drizzle of sesame oil, a splash of tamari, and lemon juice. Set aside to cool
For the rolls
  1. Toss the noodles with a few spoonfuls of the sesame sauce until they're well coated.
  2. Prepare the spring rolls. Lay a damp paper towel on a flat clean surface. Fill a large bowl with hot water. One at a time, place rice wrap in hot water for a few seconds until softened and then place rice wrap on damp paper towel.
  3. Sprinkle the surface with a generous pinch of sesame seeds. Add the toppings about 2 inches from the bottom. Start with slices of mushrooms, a slice of avocado, lettuce, carrot, cabbage, 2-3 mint leaves, noodles and coriander leaves. Gently fold the bottom over the toppings and fold in the edges, and continue to roll until seam is sealed. Cover with a damp paper towel to keep fresh while assembling the remaining rolls. Repeat until mushrooms are used up, about 10-15 rolls.

Best Ever Cream Of Mushroom Soup

Print Recipe
Best Ever Cream Of Mushroom Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.

Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

Print Recipe
Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
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
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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!

Mandarin Avocado chicken noodle salad

Print Recipe
Mandarin Avocado chicken noodle salad
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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!

Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

Print Recipe
Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200C and line a baking tray with baking parchment.
  2. For the Butternut Pumpkin, rub each wedge of butternut Pumpkin with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  3. Roast the Pumpkin for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the Pumpkin is cooked by inserting a knife - if it slides in easily the Pumpkin is cooked.
  4. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut Pumpkin on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.