Whole Roasted Spicy Cauliflower

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Whole Roasted Spicy Cauliflower
Course Entree, Main Dish
Cuisine Indian
Servings
Ingredients
  • 1 head cauliflower
For marinade
  • 1/2 cup + 2 tablespoons thick yogurt
  • 2 teaspoons ginger garlic paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons chopped coriander
For the Sauce
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato chopped
  • 1/4 cup tomato puree store bought
  • 1 cup water divided
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon red chilli powder or to taste
  • 1 teaspoon curry powder
  • 2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped coriander
Course Entree, Main Dish
Cuisine Indian
Servings
Ingredients
  • 1 head cauliflower
For marinade
  • 1/2 cup + 2 tablespoons thick yogurt
  • 2 teaspoons ginger garlic paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1-2 tablespoons chopped coriander
For the Sauce
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato chopped
  • 1/4 cup tomato puree store bought
  • 1 cup water divided
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon red chilli powder or to taste
  • 1 teaspoon curry powder
  • 2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped coriander
Instructions
  1. To a bowl add all the ingredients listed under "to marinate". Make sure the yogurt that you use here is thick. Whisk to combine everything together.
  2. Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact.
  3. Pour the mixture over the cauliflower head and coat the entire cauliflower with the marinade. Use you hands to spread the marination all over, going to sides and also to the back of the cauliflower.
  4. Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
  5. Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 200C for 40-45 minutes on until tender [a smaller head might get done in less time and a bigger one will take more time so adjust accordingly].
  6. Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
  7. Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
  8. Add red chilli powder, curry powder, sugar and let the masala cook for 2 more minutes.
  9. Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
  10. Transfer the pureed mixture back to the pan and add butter and chopped coriander. Let it all simmer for 2 minutes.
  11. Place the roasted cauliflower in the centre of the serving plate and pour the prepared sauce all around the cauliflower.

Cauliflower Bisque with Browned Butter Croutons

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Cauliflower Bisque with Browned Butter Croutons
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full cream milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups thickened cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full cream milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups thickened cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
Instructions
  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.

Perfect Festive Pork Belly

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Perfect Festive Pork Belly
Course Main Dish
Servings
Ingredients
  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig
Course Main Dish
Servings
Ingredients
  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig
Instructions
  1. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
  2. For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
  3. Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
  4. The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  5. Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
  6. Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

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Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa
Course Main Dish
Servings
Ingredients
Salmon & Potatoes
  • 500 g baby potatoes halved
  • 5 tablespoons extra-virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds
Avocado Salasa
  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g Fresh parsley chopped
  • 3 tablespoons extra-virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch Flaky sea salt
Course Main Dish
Servings
Ingredients
Salmon & Potatoes
  • 500 g baby potatoes halved
  • 5 tablespoons extra-virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds
Avocado Salasa
  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g Fresh parsley chopped
  • 3 tablespoons extra-virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch Flaky sea salt
Instructions
  1. Preheat oven to 220C. In a not stick baking pan, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  2. Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
  3. Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
  4. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
  5. Toss the rocket with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
  6. To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of rocket to each plate and enjoy!

Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

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Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa
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
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.

Thai Style Red Curry Salmon

Print Recipe
Thai Style Red Curry Salmon
Course Main Dish
Cuisine Asian, Thai
Servings
Ingredients
  • 1 tbsp coconut oil
  • 1 brown onion finely sliced
  • 2 tsp fresh ginger
  • 2 cloves garliccrushed
  • 1 tbsp red curry paste
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 tsp lime juice
  • 4 salmon fillets
  • 1 bunch bok choy
  • 1 cup Thai basil normal Basil will also work
Course Main Dish
Cuisine Asian, Thai
Servings
Ingredients
  • 1 tbsp coconut oil
  • 1 brown onion finely sliced
  • 2 tsp fresh ginger
  • 2 cloves garliccrushed
  • 1 tbsp red curry paste
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 tsp lime juice
  • 4 salmon fillets
  • 1 bunch bok choy
  • 1 cup Thai basil normal Basil will also work
Instructions
  1. Heat coconut oil in a deep saucepan over medium heat
  2. Add onion, garlic and ginger and fry for 2-3 minutes until onion starts to soften
  3. Add red curry paste and stir through (careful, curry paste may spit!)
  4. Add the coconut milk, fish sauce, lime juice and sugar and bring to a gentle simmer
  5. Add the salmon and bok choy and cover to simmer for 6-10 minutes or until it's cooked to your liking.
  6. Stir through Thai basil
  7. Serve curry over rice with extra basil and lime to garnish

Grilled Chicken Tacos W. Pineapple Salsa

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Grilled Chicken Tacos W. Pineapple Salsa
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
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
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
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

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Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
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
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
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
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.