Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa

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Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa
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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
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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

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Oven Baked Kickin' Chicken Wings
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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
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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

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Grilled Chicken Tacos W. Pineapple Salsa
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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
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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.

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

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Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
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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
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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

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Avocado Mushroom & Noodle Rice Paper Spring Rolls
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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
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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.

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

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KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP
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Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
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Instructions
FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

Thai-Style Satay Drumsticks

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Thai-Style Satay Drumsticks
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Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
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Instructions
  1. Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
  2. Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
  3. Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the coriander leaves and serve with the lime wedges and remaining peanut sauce on the side.

Banana upside-down cake with rum sauce

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Banana upside-down cake with rum sauce
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Servings
serves
Ingredients
  • 1/3 cup maple syrup 80ml
  • 3 small bananas
  • 120 g unsalted butter softened
  • 200 g brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 11/3 cup self-raising flour sifted, 200g
  • 100 g pecans toasted, finely ground
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 200 g thick Greek-style yoghurt
  • 2 tbs Bundaberg rum or other dark rum
  • Ice cream to serve
  • BUDDY RUM SAUCE
  • 80 g unsalted butter
  • 1/2 cup thickened cream 125ml
  • 1/3 cup firmly packed brown sugar 80g
  • 1/3 cup maple syrup 80ml
  • 1 tbs Bundaberg rum or other dark rum
Servings
serves
Ingredients
  • 1/3 cup maple syrup 80ml
  • 3 small bananas
  • 120 g unsalted butter softened
  • 200 g brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 11/3 cup self-raising flour sifted, 200g
  • 100 g pecans toasted, finely ground
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 200 g thick Greek-style yoghurt
  • 2 tbs Bundaberg rum or other dark rum
  • Ice cream to serve
  • BUDDY RUM SAUCE
  • 80 g unsalted butter
  • 1/2 cup thickened cream 125ml
  • 1/3 cup firmly packed brown sugar 80g
  • 1/3 cup maple syrup 80ml
  • 1 tbs Bundaberg rum or other dark rum
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Instructions
  1. Preheat oven to 160°C. Grease and line a 20cm square cake pan (if you are using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks).
  2. Pour maple syrup into the base of the pan. Slice bananas in half lengthways and layer them, cut-side down, in the pan. Using a stand mixer, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the our, nuts, bicarb and cinnamon.
  3. Fold in yoghurt until combined. Carefully spread the batter over bananas in pan. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Pierce hot cake all over with a skewer, then drizzle over rum.
  4. Set aside for 2 minutes to soak, then remove the cake from pan and transfer, bottom-side up, to a wire rack to cool slightly.
  5. For the Bundy rum sauce, place the butter, cream, sugar and maple syrup in a saucepan over medium heat, stirring until the butter melts. Cook for a further 10 minutes or until thickened slightly.
  6. Remove from heat and stir through rum. Set aside to cool slightly . Drizzle warm cake with a little rum sauce and serve with ice cream and remaining sauce on the side.

Lamb sliders with harrissa and mint

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Lamb sliders with harrissa and mint
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Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
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Instructions
  1. Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  2. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  3. Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.

Cherry, Roasted Chilli & Herb Salad

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Cherry, Roasted Chilli & Herb Salad
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Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
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Instructions
  1. Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  3. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  4. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  5. Serve chilled or at room temperature.
Recipe Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.