Staple2

Garlic and chili sauce edamamefour hundred grams of edamame beans (soy beans)  two tablespoons of soy sauce one teaspoon sesame oil two teaspoons hot chili sauce two teaspoons vegetable oil  one teaspoon ginger, minced two cloves of garlic, crushed  one/ Bring water to the boil. Once the water is boiling put in the edamame. As soon as they float to the top, drain beans.  two/ Mix together soy, sesame oil, hot chili sauce, vegetable oil, minced ginger and crushed garlic  three/ Put a tablespoon of vegetable oil in a wok. Put in the edamame and pour the mix over. Stir frequently and cook for two to three minutes.  Serves three to four 
Jun 5

Garlic and chili sauce edamame

four hundred grams of edamame beans (soy beans) 

two tablespoons of soy sauce

one teaspoon sesame oil

two teaspoons hot chili sauce

two teaspoons vegetable oil 

one teaspoon ginger, minced

two cloves of garlic, crushed

 

one/ Bring water to the boil. Once the water is boiling put in the edamame. As soon as they float to the top, drain beans. 

two/ Mix together soy, sesame oil, hot chili sauce, vegetable oil, minced ginger and crushed garlic 

three/ Put a tablespoon of vegetable oil in a wok. Put in the edamame and pour the mix over. Stir frequently and cook for two to three minutes. 

Serves three to four 

Crispy chicken Nam Jim salad   four x two hundred grams chicken breast fillets, skin on/off olive oil for brushing sea salt and cracked black pepper two hundred grams green beans, trimmed, blanched and sliced two hundred grams snow peas (mange tout), trimmed, blanched and sliced one cup coriander (cilantro) leaves to serveNam Jim two  cloves garlic two  large red chillies, roughly chopped one tablespoon fish sauce one tablespoon chopped coriander (cilantro) root two green onions (scallions), roughly sliced one tablespoon lime juice one tablespoon brown sugar one/ Preheat oven to 200ºC (390ºF). two/ To make the nam jim, process the garlic, chilli, fish sauce, coriander root, green onion, lime juice and brown sugar in a food processor until finely chopped. Set aside. three/ Heat a large non-stick frying pan over medium heat. Brush chicken with oil and sprinkle with salt and pepper. Cook, skin-side down first, for 3–4 minutes each side. Place in the oven and cook for a further 5 minutes or until cooked through.  four/ To serve, slice the chicken and place in a bowl with green beans, snow peas, coriander and nam jim and toss to combine. Serves four.
Jun 6

Crispy chicken Nam Jim salad 
 

four x two hundred grams chicken breast fillets, skin on/off

olive oil for brushing

sea salt and cracked black pepper

two hundred grams green beans, trimmed, blanched and sliced

two hundred grams snow peas (mange tout), trimmed, blanched and sliced

one cup coriander (cilantro) leaves to serve

Nam Jim

one tablespoon brown sugar


one/ Preheat oven to 200ºC (390ºF).

two/ To make the nam jim, process the garlic, chilli, fish sauce, coriander root, green onion, lime juice and brown sugar in a food processor until finely chopped. Set aside.

three/ Heat a large non-stick frying pan over medium heat. Brush chicken with oil and sprinkle with salt and pepper. Cook, skin-side down first, for 3–4 minutes each side. Place in the oven and cook for a further 5 minutes or until cooked through. 

four/ To serve, slice the chicken and place in a bowl with green beans, snow peas, coriander and nam jim and toss to combine.

Serves four.

Dukkah crusted Lamb Cutlets with Roasted Garlic Yoghurt six cloves garlic, unpeeled one teaspoon vegetable oil one cup yoghurt two tablespoons roasted hazelnuts two tablespoons pistacios two tablespoons sesame seeds two tablespoons ground coriander one tablespoons cumin twelve french trimmed lamb cutlets one// Preheat oven to one hundred and eighty degrees. Drizzle garlic in oil and roast for ten minutes. Peel garlic then crush in small bowl with yoghurt. Refrigerate. two// To make dukkah, process nuts until finely chopped. Dry fry seeds and spices in small frying pan until fragrant. Combine nuts, seeds and spice in a medium bowl. Add lamb and coat in dukkah. three// Cook lamb, both sides, in a heated oiled grill pan until cooked. Serve roasted garlic yoghurt. Serves four.
Jun 21

Dukkah crusted Lamb Cutlets with Roasted Garlic Yoghurt



six cloves garlic, unpeeled

one teaspoon vegetable oil

one cup yoghurt

two tablespoons roasted hazelnuts

two tablespoons pistacios

two tablespoons sesame seeds

two tablespoons ground coriander

one tablespoons cumin

twelve french trimmed lamb cutlets

one// Preheat oven to one hundred and eighty degrees. Drizzle garlic in oil and roast for ten minutes. Peel garlic then crush in small bowl with yoghurt. Refrigerate.

two// To make dukkah, process nuts until finely chopped. Dry fry seeds and spices in small frying pan until fragrant. Combine nuts, seeds and spice in a medium bowl. Add lamb and coat in dukkah.

three// Cook lamb, both sides, in a heated oiled grill pan until cooked. Serve roasted garlic yoghurt.




Serves four.

Homemade Hummus four hundred grams can chickpeas, drained and rinsed one garlic clove two tablespoons lemon juice sea salt and freshly ground black pepper, to seasonone// Process the chickpeas, garlic, lemon juice in a food processor with three tablespoons of water until the hummus is smooth. Season, to taste, with salt and pepper.* two// Serve on a plate and drizzle with a bit of olive oil. Serves well with crackers, grilled flat bread and all sorts of raw vegetables  * I like to add some chillies to spice things up. 
Jun 30

Homemade Hummus



four hundred grams can chickpeas, drained and rinsed

one garlic clove

two tablespoons lemon juice

sea salt and freshly ground black pepper, to season

one// Process the chickpeas, garlic, lemon juice in a food processor with three tablespoons of water until the hummus is smooth. Season, to taste, with salt and pepper.*

two// Serve on a plate and drizzle with a bit of olive oil. Serves well with crackers, grilled flat bread and all sorts of raw vegetables 

* I like to add some chillies to spice things up. 

Thyme and Garlic Roasted Chicken one point six kilogram whole chickentwo lemons, quarteredtwo heads garlic, halvedeight sprigs thymetwo tablespoons olive oilsea salt flakeshalf a cup chicken stock half a cup white wine one// Preheat oven to one hundred and sixty degrees. Wash and pat the chicken dry. two// Place one lemon in the cavity of the chicken and tie the legs with kitchen string to secure. Place the garlic, thyme and remaining lemon in a baking dish and top with the chicken. Brush with olive oil and sprinkle with salt. three// Pour in the stock and wine and cover with foil. Roast for two hours. four// Remove foil from the chicken and increase the temperature to two hundred and roast for a further twenty five minutes or until the skin is golden and the juices run clear when tested with a skewer.
Jul 9

Thyme and Garlic Roasted Chicken

one point six kilogram whole chicken
two lemons, quartered
two heads garlic, halved
eight sprigs thyme
two tablespoons olive oil
sea salt flakes
half a cup chicken stock

half a cup white wine



one// Preheat oven to one hundred and sixty degrees. Wash and pat the chicken dry.

two// Place one lemon in the cavity of the chicken and tie the legs with kitchen string to secure. Place the garlic, thyme and remaining lemon in a baking dish and top with the chicken. Brush with olive oil and sprinkle with salt.

three// Pour in the stock and wine and cover with foil. Roast for two hours.

four// Remove foil from the chicken and increase the temperature to two hundred and roast for a further twenty five minutes or until the skin is golden and the juices run clear when tested with a skewer.

Spinach and feta dumplings with tomato salsa two hundred grams baby spinach leaves, chopped two hundred twenty five grams feta fifty grams finely grated parmesan, plus extra, to serve  fifty grams plain flour, plus extra, for dusting two eggs one third cup chopped chives one clove garlic, crushedTomato salsathree hundred grams mixed cherry tomatoes, halved one cup mint leaves one clove garlic, crushed two tablespoons olive oil one tablespoon white wine vinegar sea salt and cracked black pepper  one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside. two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside. three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden. Serve with tomato salsa and extra parmesan. Serves four. 
Jul 28

Spinach and feta dumplings with tomato salsa


two hundred grams baby spinach leaves, chopped

two hundred twenty five grams feta

fifty grams finely grated parmesan, plus extra, to serve 

fifty grams plain flour, plus extra, for dusting

two eggs

one third cup chopped chives

one clove garlic, crushed

Tomato salsa

three hundred grams mixed cherry tomatoes, halved

one cup mint leaves

one clove garlic, crushed

two tablespoons olive oil

one tablespoon white wine vinegar

sea salt and cracked black pepper

 

one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside.

two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.

three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden.

Serve with tomato salsa and extra parmesan.

Serves four. 

Massaman pork curry   one tablespoon vegetable oil two cloves garlic, crushed one tablespoon grated ginger  one quarter cup store-bought massaman curry paste four hundred ml can coconut milk  two tablespoons fish sauce  one tablespoon caster sugar  eight hundred grams sliced pork fillets  two hundred grams shredded green beans  half a cup peanuts, chopped one// Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic, ginger and massaman curry paste and cook, stirring, for one minute. Add the coconut milk, fish sauce and caster sugar. Bring to the boil, reduce heat to low. two// Add the pork fillet and cook for twelve minutes. Add the green beans and cook for a further two-three minutes or until just tender. Top with chopped peanuts. (Serve with dried rice vermicelli, fresh noodles, steamed rice or baby potatoes)  Serves four. 
Aug 1

Massaman pork curry 

 

one tablespoon vegetable oil

two cloves garlic, crushed

one tablespoon grated ginger 

one quarter cup store-bought massaman curry paste

four hundred ml can coconut milk 

two tablespoons fish sauce 

one tablespoon caster sugar 

eight hundred grams sliced pork fillets 

two hundred grams shredded green beans 

half a cup peanuts, chopped 

one// Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic, ginger and massaman curry paste and cook, stirring, for one minute. Add the coconut milk, fish sauce and caster sugar. Bring to the boil, reduce heat to low.

two// Add the pork fillet and cook for twelve minutes. Add the green beans and cook for a further two-three minutes or until just tender. Top with chopped peanuts. (Serve with dried rice vermicelli, fresh noodles, steamed rice or baby potatoes) 

Serves four. 

Hot dogs with celeriac slaw and beetroot chipstwo heads garlic one tablespoon horseradish cream vegetable oil, for deep frying two beetroots, peeled and thinly sliced one tablespoon olive oil  four beef sausages four brioche rolls, split balsamic glaze, to serve  celeriac slaw  eighty grams sour cream one tablespoon lemon juice one small celeriac, peeled and thinly sliced two teaspoons caraway seeds, toastedone// Preheat oven to hundred and eighty degrees celcius. Place the garlic on a baking tray and roast for thirty-thirty five minutes or until tender. Squeeze the garlic cloves from their skins and place in a small bowl. Mash with a fork until smooth. Add the horseradish cream and mix to combine. Set aside. two// To make the celeriac slaw, place the sour cream and lemon juice in a bowl and mix until well combined. Add the celeriac and caraway seeds and mix to combine. Set aside. three// Heat the vegetable oil in a medium saucepan over high heat until temperature reaches hundred and eighty degrees celcius on a deep-frying thermometer. Cook the beetroot, in batches, for ninety seconds-two minutes or until crisp. Drain on absorbent paper. four// Heat the olive oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning frequently, for ten-twelve minutes or until cooked through. (I just used the BBQ outside) Spread the rolls with the garlic mixture, top with the sausages, celeriac slaw and beetroot chips, and drizzle with balsamic glaze to serve. Serves four. 
Aug 8

Hot dogs with celeriac slaw and beetroot chips

two heads garlic

one tablespoon horseradish cream

vegetable oil, for deep frying

two beetroots, peeled and thinly sliced

one tablespoon olive oil 

four beef sausages

four brioche rolls, split

balsamic glaze, to serve
 

celeriac slaw
 

eighty grams sour cream

one tablespoon lemon juice

one small celeriac, peeled and thinly sliced

two teaspoons caraway seeds, toasted

one// Preheat oven to hundred and eighty degrees celcius. Place the garlic on a baking tray and roast for thirty-thirty five minutes or until tender. Squeeze the garlic cloves from their skins and place in a small bowl. Mash with a fork until smooth. Add the horseradish cream and mix to combine. Set aside.

two// To make the celeriac slaw, place the sour cream and lemon juice in a bowl and mix until well combined. Add the celeriac and caraway seeds and mix to combine. Set aside.

three// Heat the vegetable oil in a medium saucepan over high heat until temperature reaches hundred and eighty degrees celcius on a deep-frying thermometer. Cook the beetroot, in batches, for ninety seconds-two minutes or until crisp. Drain on absorbent paper.

four// Heat the olive oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning frequently, for ten-twelve minutes or until cooked through. (I just used the BBQ outside) Spread the rolls with the garlic mixture, top with the sausages, celeriac slaw and beetroot chips, and drizzle with balsamic glaze to serve.

Serves four. 

Beetroot souptwo tablespoons olive oil (I used coconut oil) one red onion, sliced three garlic cloves, sliced five centimeter piece of fresh ginger, peeled and finely sliced one teaspoon ground coriander half of small red cabbage, sliced six hundred grams beetroots, peeled and diced six cups chicken stock four hundred grams tin chopped tomatoes one tablespoon honey horseradish cream (see recipe below) and crusty bread, to serveHorseradish creamtwo hundred millilitre double cream two tablespoons grated fresh horseradish one tablespoon Dijon mustard one teaspoon white wine vinegar one// Whisk together all the ingredients with a little sea salt and white pepper until the cream just holds its shape. Refrigerate for a couple of hours to let the flavours develop.Beetroot soup one// Make the horseradish cream first, as it needs a couple of hours in the fridge. two// To make the soup, heat the oil in a large heavy-based saucepan over medium heat. Add the onion and a pinch of sea salt and cook for ten minutes until softened. Add the garlic, ginger, coriander, cabbage and beetroot, then pour in the stock and stir in the tomatoes and honey. Bring to a simmer and cook for twenty five minutes. three// Let the soup cool slightly and then puree in batches. Serve with a bit of horseradish cream and crusty bread. Serves four-six.  
Oct 3

Beetroot soup

two tablespoons olive oil (I used coconut oil)

one red onion, sliced

three garlic cloves, sliced

five centimeter piece of fresh ginger, peeled and finely sliced

one teaspoon ground coriander

half of small red cabbage, sliced

six hundred grams beetroots, peeled and diced

six cups chicken stock

four hundred grams tin chopped tomatoes

one tablespoon honey

horseradish cream (see recipe below) and crusty bread, to serve

Horseradish cream

two hundred millilitre double cream

two tablespoons grated fresh horseradish

one tablespoon Dijon mustard

one teaspoon white wine vinegar

one// Whisk together all the ingredients with a little sea salt and white pepper until the cream just holds its shape. Refrigerate for a couple of hours to let the flavours develop.

Beetroot soup 

one// Make the horseradish cream first, as it needs a couple of hours in the fridge.

two// To make the soup, heat the oil in a large heavy-based saucepan over medium heat. Add the onion and a pinch of sea salt and cook for ten minutes until softened. Add the garlic, ginger, coriander, cabbage and beetroot, then pour in the stock and stir in the tomatoes and honey. Bring to a simmer and cook for twenty five minutes.

three// Let the soup cool slightly and then puree in batches. Serve with a bit of horseradish cream and crusty bread.

Serves four-six. 

 

Cheese and spinach ravioli with spicy tomatoesfifty grams butter half a teaspoon dried chili flakes two cloves of garlic, thinly sliced five hundred grams mixed cherry tomatoes, halved  one quarter cup chicken stock  half a cup ricotta  one quarter cup goat`s cheese  one egg yolk  one quarter cup finely grated parmesan hundred and twenty five grams frozen chopped spinach, thawed and drained sea salt and cracked black pepper  thirty two gow gee wrapper  shaved parmesan, to serve one// Heat a non-stick frying pan over medium heat. Add the butter, chili and garlic and cook for one minute. Add the tomato and stock and cook for five-eight minutes or until tender. Set aside and keep warm. two// Mix to combine the ricotta, goat`s cheese, egg yolk, parmesan, spinach, salt and pepper. Place two teaspoons of the mixture into the centre of a gow gee wrapper. Brush the edges with water, top with another wrapper and press the edges to seal. Repeat with remaining mixture and wrappers. Cook the ravioli in a saucepan of salted boiling water for three-five minutes or until cooked through. Top with the sauce and shaved parmesan to serve. Serves four. 
Oct 17

Cheese and spinach ravioli with spicy tomatoes

fifty grams butter

half a teaspoon dried chili flakes

two cloves of garlic, thinly sliced

five hundred grams mixed cherry tomatoes, halved 

one quarter cup chicken stock 

half a cup ricotta 

one quarter cup goat`s cheese 

one egg yolk 

one quarter cup finely grated parmesan

hundred and twenty five grams frozen chopped spinach, thawed and drained

sea salt and cracked black pepper 

thirty two gow gee wrapper 

shaved parmesan, to serve 

one// Heat a non-stick frying pan over medium heat. Add the butter, chili and garlic and cook for one minute. Add the tomato and stock and cook for five-eight minutes or until tender. Set aside and keep warm.

two// Mix to combine the ricotta, goat`s cheese, egg yolk, parmesan, spinach, salt and pepper. Place two teaspoons of the mixture into the centre of a gow gee wrapper. Brush the edges with water, top with another wrapper and press the edges to seal. Repeat with remaining mixture and wrappers. Cook the ravioli in a saucepan of salted boiling water for three-five minutes or until cooked through. Top with the sauce and shaved parmesan to serve.

Serves four. 

Green tea noodles with roasted veggiesone sweet potatoone large beetroottwo carrots one garlic clove one onion one tablespoon vegetable oil sea salt and pepper one teaspoon maple syrup half a package green tea noodles half a cucumber one cup fresh coriander  one quarter cup peanuts one quarter cup raisinsone// Preheat the oven to 180 degrees celsius. Peel and slice all the veggies so they are roughly the same size. Mix in the oil, herbs and maple syrup until they are all evenly coated. Bake for twenty-twenty five minutes until the beetroot and sweet potato is soft.  two// While the vegetables are roasting, make the noodles. Follow the instructions on the package. Drain the noodles and rinse with cold water to stop them from cooking. Add a teaspoon of vegetable oil and sprinkle with sea salt if you like. three// Cut up the cucumber and pick the coriander leaves. Put your noodles in two bowls, place the roasted vegetables on top, followed by the cucumber, raisins and peanuts. I`ve also added a bit of fresh chill.  Serves two. 
Jun 12

Green tea noodles with roasted veggies

one sweet potato
one large beetroot
two carrots

one garlic clove

one onion

one tablespoon vegetable oil

sea salt and pepper

one teaspoon maple syrup

half a package green tea noodles

half a cucumber

one cup fresh coriander 

one quarter cup peanuts

one quarter cup raisins

one// Preheat the oven to 180 degrees celsius. Peel and slice all the veggies so they are roughly the same size. Mix in the oil, herbs and maple syrup until they are all evenly coated. Bake for twenty-twenty five minutes until the beetroot and sweet potato is soft. 

two// While the vegetables are roasting, make the noodles. Follow the instructions on the package. Drain the noodles and rinse with cold water to stop them from cooking. Add a teaspoon of vegetable oil and sprinkle with sea salt if you like.

three// Cut up the cucumber and pick the coriander leaves. Put your noodles in two bowls, place the roasted vegetables on top, followed by the cucumber, raisins and peanuts. I`ve also added a bit of fresh chill. 

Serves two.