1large Butternut Pumpkinquartered lengthways (skin-on) and seeds removed
sea salt and freshly ground black pepper
For the pesto
100gshelled pistachio nuts
70gparmesan chopped into rough chunks
1small bunch fresh coriander
1small bunch fresh parsley
1small bunch fresh dill
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Preheat the oven to 200C and line a baking tray with baking parchment.
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.
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.
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.
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.
Season the chicken all over with salt and pepper. In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary. Add the chicken and rub the marinade all over to coat each breast. Seal the bag and refrigerate for at least 2 hours or as long as overnight.
Remove the chicken breasts from the bag, letting the excess marinade drip off. Transfer the chicken to a plate and set aside. Place a large cast-iron or other heavy frying pan over medium-high heat. Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if they’re nestig.
When the first pan is very hot, add the canola oil. When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Cover with a piece of aluminium foil that just covers the breasts. Place the second frying pan on top of the foil covering the chicken breasts.
Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes. Remove the pan and foil, turn the chicken halves over, and continue to cook for about 5 minutes longer or until cooked through. Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
Return the frying pan to the stovetop over medium-high heat. Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for about 4 minutes. Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky. Transfer the chicken to warmed serving plates and spoon over the sauce.
Serve with braised carrots and steamed seasonal greens.
In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
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).
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.
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.
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.
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.
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.
1/4cupfreeze-dried blueberries or substitute for 2 tablespoons of raw sugar
2teaspoonsmild red pepper flakes such as Aleppo-style or Urfa pepper
4slicessourdough bread toasted
2tablespoonsextra-virgin olive oil plus more for drizzling
2large ripe mangoes peeled sliced
honey for serving
Flaky sea salt
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Preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet tossing once, until golden brown, 20–25 minutes.
Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.
Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.
Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.
2cupsthinly sliced zucchini(use yellow as well ig you can find them)
1/4cupsliced fresh basildivided, plus 1/4basil leaves
4tablespoonsdry white wine
4tablespoonsextra-virgin olive oildivided
Sea salt flakesfreshly ground pepper
4 200gwhite flaky fish filletssuch as snapper or barramundi
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Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide zucchini among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around zucchini. Drizzle each packet with 1 Tbsp. wine and 1/2 Tbsp. oil (add 1/2 Tbsp. water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 Tbsp. oil over each.
Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Preheat oven to 200c. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
Line a small baking tin with baking paper (we used 20 x 20 but the exact size doesn’t matter)
In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
Add the baking soda and quickly stir to fully combine - the honeycomb will froth up and lighten.
Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!
Slab Pavlova Base
Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
Preheat the oven to 180°C (not fan bake).
Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.
Honey Roast Peaches
Preheat the oven to 180°C
Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.
Whip the cream to soft peaks.
In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.
Spoon the mascarpone cream over the cooled pavlova base.
Top with the cooled caramelised peaches and shards of hokey pokey.
Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
Cut all the tomatoes in half. Cook the potatoes until soft and half again.
Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
Once you’ve plated up, then place a fish fillet directly on top.