Main Courses

Method

Season both sides of steaks with pepper. Heat oil in a medium heavy-based frying pan over medium-high heat. Add steaks and cook for 3-4 minutes each side for medium or until cooked to your liking. Place on a plate, cover loosely with foil and set aside for 10 minutes to rest.

Meanwhile, combine water, lemon rind and lemon juice in a medium saucepan. Cover and bring to the boil over high heat. Remove from the heat and use a fork to stir in couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use the fork to separate grains.

To make the dressing, combine the garlic, vinegar and honey in a small bowl. Taste and season with salt and pepper. Gradually whisk in the oil until the dressing thickens.

Cut the steaks across the grain into 1cm-thick slices and place in a large bowl. Add the couscous mixture, tomatoes, cucumbers, spinach and olives. Add half the dressing and toss gently to combine.

Spoon onto plates, drizzle with the remaining dressing and serve.

Method

Put all ingredients in pot. Bring to boil. Reduce heat. Our slow cooker on auto takes about 4 hours - just keep checking. 

It's a thin sauce - you could remove the meat and reduce the sauce. Sometimes I add a little cornflour. But over the couscous the thinness is fine.

Method

Quarter mushrooms, chop onion and bacon.

Add the meat to the slow cooker then all other ingredients.

Put the slow cooker on auto - check after four hours.

Once cooked, remove the meat from the pot and allow to cool until it can be handled.

Remove all the fat and cut into bite-sized pieces.

This freezes well. Once defrosted, thicken with cornflour on the hotplate.

Method

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.

Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.

Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat 1 quart of oil in a deep saucepan over medium heat.

Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

Method

Cut the beef into large chunks

Slice the onion and cut the carrots into rounds

Peel and chop the garlic

Heat the oil and butter in a large pot

Sear the beef on all sides until browned

Add the bacon and sauté for a few minutes

Add vegetables and flour

Stir in the onion, carrots, and garlic, then cook for 5 minutes

Sprinkle with flour and mix well

Pour in the red wine and beef broth, then add the bouquet garni

Season with salt and pepper

Bring to a boil, then cover and let simmer over low heat for 3 hours

Add the mushrooms

Sauté the mushrooms in a little butter, then add them 30 minutes before the end of cooking

Remove the bouquet garni and serve hot with steamed potatoes, pasta, or homemade mashed potatoes

Method

Put all ingredients except the kidney beans in a large pot.

Cook, covered, until done.

Add the kidney beans.

Method

In a large frying pan, sprinkle the mince with stock powder and dry-fry until cooked through.

It should product a fair amount of liquid. Transfer quite a bit of the liquid into a cup and mix with Gravox.

Add the liquid back to the pan and cook, stirring, until thickened.

Stir through the frozen vegetables.

Make mashed potatoes.

Pack the mince mixture into containers for cooking.

Top with mashed potato (it's easiest to spoon small amounts of potato all over the top, and then use the back of a spoon to join them together).

Top with grated cheese.

Cook at 180° for about 45 minutes or until the top is golden brown.

Let it sit five minutes then serve.

Method

Mix the mince, onions, and egg(s).

At this stage they can be formed into patties and frozen. Defrost completely and then fry in oil.

Method

Fry the garlic briefly, then fry the mince with beef stock powder until brown.

Add the tomato paste and mix. Continue cooking.

Make a roux with equal parts flour and butter. When thick, slowly add milk and cook, stirring. Add grated cheese.

Build the lasagne.

At this point they can be frozen. When defrosted, cook at 180° for about one hour.

Method

Mix the honey with the soy sauce and ginger and place into a large mixing bowl with the beef. Stir well to coat and leave to marinate for 15 minutes.

Cut the carrots into matchsticks and place in a bowl. Add the sugar, vinegar, salt and 60ml water and mix to combine. Leave to pickle for 15 minutes.

Make the dressing by whisking the soy sauce, vinegar, grated ginger, oil and sesame seeds together and set aside.

Place oil into a large wok or frying pan over a high heat and pan-fry the meat in batches until browned and just cooked through. Set aside to rest for 5 minutes.

Place the cooked beef in a mixing bowl. Drain the pickled carrot and add it to the beef with the kale, cucumber, noodles and half of the sesame seeds and toss well. Place on a platter, add dressing to taste and sprinkle with remaining sesame seeds.

Method

Mix together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and sugar.

Drizzle half the dressing over the steak and marinate for two hours.

Cook the noodles.

Cook, cool, and thinly slice the steak.

Combine all ingredients.

Top with peanuts.

Method

Remove chicken breast from fridge 10 minutes before cooking. Choose a saucepan size that you can add chicken to saucepan in single layer (it can be a tight fit, but don't layer the chicken). Fill saucepan with enough water to cover chicken breast with about 5cm of water above it. Add lemon, garlic and bay leaf, if using. Bring water to boil.

Place chicken into boiling water and add lid. Bring back up to boil and remove from heat immediately. Set aside to poach for 20 minutes (up to 45 minutes).

Make the dressing by placing the peanut butter, chilli sauce, honey, sesame seeds, lime juice, fish sauce, ginger and garlic into a small blender or smoothie maker. Add 100ml water and blitz until smooth. Taste and adjust seasonings to your liking. Set aside.

Prepare the rice noodles according to packet instructions. Shred the cooled chicken and place into a large mixing bowl with the noodles, lettuce, cucumber, carrot, spring onion and half of the coriander leaves.

Dress lightly and toss well. Place on a serving platter and top with toasted sesame seeds. Garnish with red chilli and the remaining coriander leaves. Serve with extra dressing on the side.

Method

The method is a mystery!

Freeze, and add cooked potatoes after defrosting.

Method

Combine all ingredients for dressing in a bowl. Mix well.

Add all salad ingredients in another bowl. Add preferred amount of dressing. Mix well and serve.

Method

Heat olive oil over medium-high heat and brown the chicken thighs on both sides. Reduce heat to medium and add the onions until translucent, and then add minced garlic and ginger, cumin, coriander, apricots and diced tomatoes.

Stir and then add the chickpeas and 1 cup of liquid, turning the heat up slightly.

When bubbles appear, add the chicken, cover, turn the heat down to low, and cook for 15 minutes.

Add the bulgur and at least 1 more cup of liquid.

Cook covered for 10 minutes.

Add salt and pepper to taste and serve.

Method

Put the stock into a large pot and keep it on a low simmer until it's all been used.

In a separate large pot heat oil and add mushrooms, cook, remove. Add chicken and cook through until cooked. Remove from pot.

Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.

Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.

Add ½ cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

Continue to cook the rice, adding chicken stock ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup.

Cook rice this way until tender which should take about 25-30 minutes. More like 45 minutes.

Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.

Add ½ cup of grated parmesan cheese and parsley and stir through.

Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.

Serve immediately. The remaining parmesan can be added to each serve if requested.

Method

Coat chicken in flour and fry in half butter, half oil until thoroughly browned.

Remove from the pan and cook garlic and onions until soft. Add mushrooms. Add more butter if necessary.

Add the other ingredients. Simmer, covered, until cooked.

Freeze. Add the cream at the end of re-heating.

Good with broccoli and white rice.

Method

Preheat oven to 180°C.

Fry onion and garlic in butter until the onion is soft.

Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

Add the onion & garlic to the baking dish. Add rice then mix.

Place chicken on rice. Then pour chicken broth and water AROUND the chicken.

Cover tightly with foil, then bake for 40 minutes. Remove foil, spray chicken with oil, then bake for a further 30 minutes until liquid is absorbed.

Keep tasting the rice. Sometimes it takes longer, and sometimes I have to add more water.

Stand for 5 minutes.

Method

In a large pot, heat oil over medium heat brown chicken on each side for approximately 5 minutes, then remove and set aside.

Stir in the sofrito, cumin, olives and tomato sauce and cook for 4 minutes at low heat. Stir in the rice and chicken and mix well, then add 2 cups of water and bring to a boil.

Reduce heat to a simmer and cook for 45 minutes, covered.

Taste and adjust seasoning, then garnish with fresh thyme.

Method

Remove all the fat from the chicken and cut into bite-sized pieces.

Heat oil. Cook onion & garlic. Add chicken, cook until cooked through. Remove chicken. Add potato, carrot, and flour. Cook, stirring, for 5 minutes. Add wine. Slowly add stock until it looks as though there's enough - you might not use it all. Cook, stirring, until mixture boils & thickens. Simmer covered about 10 minutes or until the potatoes are tender.

STOP HERE - turn off the heat and leave the pot covered.

Method

In a small bowl, combine the fish sauce, soy sauce, and sugar. Set aside

Heat a wok or large sauté pan over medium-high heat. Add enough oil to coat the bottom of the pan. Add the egg and fry sunny side up, until the white has set, but the yolk soft. Remove the egg to a plate.

Add more oil to the pan and swirl to coat the bottom of the pan. Add the garlic and shallots and cook stirring often, until the garlic is fragrant and just beginning to turn brown. Remove to a plate.

Add more oil to the pan and swirl to coat the bottom of the pan. Add the chicken and cook stirring often until the chicken is 75% cooked, about 2 minutes. Add the chilis, bell pepper, cooked garlic and shallots, and the reserved sauce. Cook stirring often until the chicken is cooked through to an internal temperature of 165°F; about 2 minutes. If the sauce begins to dry out, add some water. Stir in the basil leaves. Transfer to a serving platter and slide the cooked egg into the center of the dish. When ready to eat, break the yolk and thoroughly stir the egg top incorporate. Serve with brown rice.

Method

Cook the garlic and mushrooms in butter, remove from the pan.

Brown the chicken thoroughly.

Add all other ingredients except the lentils and olives. Cook, covered, until the chicken is done.

Add the lentils and chopped black olives.

Freezes well.

Method

Fry the chicken. When cool, slice.

Cook the bacon.

Make the croutons.

Put all ingredients in bowl and toss with dressing.

Top with shaved parmesan and croutons.

Method

Heat a wok over high heat. Add ½ the oil. Swirl to coat. Add cashews. Stir-fry for 1 minute or until golden and toasted. Using a slotted spoon, transfer to a bowl lined with paper towel to drain.

Combine sweet chilli sauce, lime juice and ginger together in a small bowl. Place chicken in a separate bowl. Add 2 tablespoons sauce mixture. Toss to combine. Stir-fry chicken, in 2 batches, for 2 to 3 minutes or until cooked through. Transfer to a heatproof bowl. Cover to keep warm.

Add remaining oil to wok. Swirl to coat. Add beans, broccolini and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Add onion, chicken and remaining sauce. Stir-fry for 2 minutes or until heated through. Roughly chop cashews. Add lime zest to cashews. Toss to combine.

Serve stir-fry with rice, sprinkled with cashew mixture.

Method

Fry the chicken.

Toss all ingredients with dressing.

Top with almonds.

Method

Preheat oven to 220 degrees C.

Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.

Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.

Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.

Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F).

Method

In a large saucepan or frying pan, heat the olive oil over medium-high heat. Add the crushed garlic and when the oil starts to sizzle, add the chicken pieces.

Sprinkle the chicken with salt and pepper and fry the chicken for a few minutes, until the pieces are golden brown on both sides. Add the sliced garlic and half of the parsley, then pour in the wine.

Cook the chicken for 12 to 15 minutes over medium-high heat, until the internal temperature of the chicken is 165 degrees F, as measured using a food thermometer. While the chicken is cooking, shake the pan from time to time and turn the chicken pieces to cook them on all sides.

Stir in the paprika (if using) and cornstarch (or rice flour), and cook the dish for a minute, until the sauce thickens.

Remove the chicken from the heat and sprinkle it with the remaining parsley and lemon juice.

Method

Season both sides of chicken. Pat dry skin well.

Brown chicken skin in oil over medium heat until crispy, remove and place on a rack

Remove fat from pan, leaving 1 tablespoon behind

Saute shallot until lightly browned, add garlic and cook 2 more minutes

Add wine and reduce by two-thirds

Add chicken stock, bay leaf, Dijon, salt, white pepper, reduce by two-thirds

Add cream, stir in well. Add chicken, coat with sauce, cover and cook 20 minutes while lightly simmering

Remove lid, take chicken out, add whole grain and parsley and cook for 1 minutes

Serve over mashed potatoes.

Method

Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.

Add the flour in a bowl with all the herbs and spices and mix with a whisk.

In a second larger bowl add the buttermilk and egg together and whisk until combined.

Add the chicken to the buttermilk mixture for 20-30 minutes.

Remove chicken from the buttermilk soak and let any excess buttermilk drip off.

Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.

Let it rest on a cookie sheet for 20-30 minutes.

Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.

Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.

Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.

If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.

Method

Cover the chicken with cornstarch: In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.

Warm up the wok: Place a wok or a deep skillet over medium high heat. When the wok is hot, add the oil and swirl it around to coat the surface.

Cook the chicken: Add the chicken and stir fry until it's cooked through to about 4 to 5 minutes.

Add the aromatics: Add the ginger and garlic and cook for 2 minutes.

Add the ingredients for the sauce: Add the soy sauce, chicken stock, and sugar, and cook for 2 to 3 minutes, until the sauce thickens.

Add nuttiness and a refreshing crunch: Turn the heat off and add the toasted sesame oil and scallions.

Serve: Stir well and serve with white rice or noodles.

Method

Mix Honey, Soy sauce, Sesame oil, Garlic, Ginger to make the dressing

Mix all ingredients in salad bowl

Top with almonds and sesame seeds

Method

Heat a wok over high heat. Add ½ the oil. Swirl to coat. Add cashews. Stir-fry for 1 minute or until golden and toasted. Using a slotted spoon, transfer to a bowl lined with paper towel to drain.

Combine sweet chilli sauce, lime juice and ginger together in a small bowl. Place chicken in a separate bowl. Add 2 tablespoons sauce mixture. Toss to combine. Stir-fry chicken, in 2 batches, for 2 to 3 minutes or until cooked through. Transfer to a heatproof bowl. Cover to keep warm.

Add remaining oil to wok. Swirl to coat. Add beans, broccolini and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Add onion, chicken and remaining sauce. Stir-fry for 2 minutes or until heated through. Roughly chop cashews. Add lime zest to cashews. Toss to combine.

Serve stir-fry with rice, sprinkled with cashew mixture.

Method

Mix it all together!

Method

Mix all marinade ingredients and marinate chicken at least 4 hours or up to 48 hours. Fry chicken.

Mix all ingredients to make tzatziki.

Method

Cut the chicken into strips (about 1.5-2 cm).

Mix the curry paste and yoghurt together, add the chicken and mix well.

Leave to marinate for at least 15 minutes or preferably overnight - I'm happy with a few hours.

While the rice is barely warm, add a tiny bit of oil or salad dressing and mix well - I find it stops the rice from glugging together. Add some of the torn mint. Leave to chill.

Combine dressing ingredients in a screw top jar and shake well until all ingredients are dissolved. I don’t follow the quantities and I use bottled lime juice – just taste it – should be fairly sweet.

Heat oil in frying pan, fry chicken until cooked through. I like to put it in very hot oil (it spits like crazy) and get it brown on the outside.

Put rice on a plate, top with salad, then chicken, then dressing, then cashews.

Method

Chicken Tikka:

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.

Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).

Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don't worry if not cooked inside. Remove into bowl.

Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

Sauce:

Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.

Add oil and butter. When butter is melted, add onions, ginger and salt.

Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 – 7 minutes.

Curry Sauce

Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.

Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.

Simmer for 15 minutes, stirring occasionally.

Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).

Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.

Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.

Optional: Sprinkle with a pinch of extra garam masala at the end.

Method

If using breast, cut chicken in half horiztonally to form 2 thin steaks.

Sprinkle chicken with salt and pepper. Heat oil from sun dried tomato jar in a large skillet over high heat.

Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.

Add the garlic and cook for 15 seconds until light golden.

Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.

Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.

Mix in mustard, then add the chicken broth, cream, parmesan and sun-dried tomatoes.

Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.

Taste sauce and add more salt and pepper if needed.

Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.

Serve immediately

Method

Add soy, honey, egg whites, garlic, cornflour and black pepper to chicken. Mix well. Marinate 30 minutes. Fry in hot oil until golden brown.

Add honey, soy sauce, 100ml water, black pepper, and garlic to clean frying pan. Bring to the boil, stirring. Add tomato sauce. Keep stirring until glossy and sticky. Return chicken to pan to coat. Sprinkle with chopped spring onions and sesame seeds.

Method

Mix marinade ingredients in a bowl. Add lamb and toss to coat.

Marinate in fridge for 12 to 24 hours.

SKEWER & COOK

Skewer to Remove meat from marinade and thread 3 to 4 pieces on each to make 12 skewers, or 5 to make 8 larger skewers.

Sprinkle the meat with the salt and pepper. (This really makes a difference to the finished dish, better than just in the marinade).

Cook to Heat 1 tbsp olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn then cook the other side for 3 minutes until nicely seared (target internal temp 140°F for medium rare, optimum juiciness).

Transfer to a plate and loosely cover with foil to keep warm while you cook the remaining skewers.

Method

Pan fry the pork in a little oil until just cooked. Remove from pan.

Combine sugar, garlic, star anise, ginger, soy, chilli and ½ cup water in the pan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Keep stirring - you're aiming for a syrup. I find it thickens if I let it cool without stirring.

When you're ready to serve, remove the star anise, and thoroughly toss the pork through the sauce.

Just before serving, make Crunchy Nashi Salad Place nashi, capsicum, wombok and onion in a large bowl. Toss to combine. Put the vinegar, oils, and brown sugar in a jar. Close the jar! Shake like mad. Taste and adjust. Toss through salad.

Put the rice on the plates. Top with salad, then with pork. Sprinkle with the almonds.

You can cook the pork and toss through the sauce, let it cool completely, and freeze. If it's vacuum-packed, it'll last forever.

Method

Slice the pork very thinly and toss in soy sauce. Fry very lightly.

Cook the noodles, drain, and rinse in cold water.

Put the noodles in individual bowls, and arrange all the other ingredients.

Shake the dressing ingredients together and pour over the salad.

Method

Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).

Stir through salt just prior to cooking.

Melt 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.

Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.

Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.

Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine smell is gone.

Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.

Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.

Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.

Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Method

Heat the oil in a large pot over medium heat. Add the onion, garlic, jalapeno pepper, ginger, curry powder, and cayenne pepper, and cook stirring frequently, until onions become translucent, about 10 minutes.

Stir in the tomatoes and cook for an additional minute.

Add the coconut milk and bring to a boil.

Add the fish, sugar snap peas, mango, salt, and pepper, and cook at a low boil for about 4 minutes, until fish is cooked through.

Ladle the curry into four bowls. Serve over rice

Method

Cook the laksa paste until fragrant.

Slowly combine the fish stock.

Add the coconut cream.

When very hot, add the green beans.

Once they're tender, add the prawns, then the fish.

Method

Finely chop the onion and cook in a frying pan of water until soft and translucent.

Blend half the smoked salmon, the cream and a dash of lemon juice.

Taste, add salt, add more lemon juice if necessary.

Chop the remaining smoked salmon.

Cook the pasta.

Stir the sauce, smoked salmon, and dill through the pasta.

Method

Place shrimp in a medium bowl. Combine paprika, garlic powder, oregano, pepper and cayenne in a small bowl. Sprinkle the spice mixture over the shrimp; toss to coat and set aside.

Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain. Return to the hot pot; cover and keep warm.

Meanwhile, slice scallions, separating white and green parts. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the scallion whites, zucchini, bell pepper and celery; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add tomatoes; cook until softened, 2 to 3 minutes more. Add the vegetables to the pot with the orzo. Add salt; toss to combine.

In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp; cook, turning once, until opaque, 4 to 6 minutes. Drizzle with barbecue sauce. Cook and stir until the shrimp are coated, about 1 minute.

Serve the shrimp with the vegetable mixture. Top with scallion greens and serve with lemon wedges, if desired.

Method

Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.

Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, ¼ teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.

Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining ¼ teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.

Method

In a large frying pan, saute the onion, pepper, and garlic in olive oil for 5 minutes.

Add the tomatoes. Simmer for 15 minutes.

Add the shrimp and cook on medium heat for 10 minutes.

Add the feta and simmer for 5 more minutes. Salt and pepper, to taste.

Method

Blanch the green beans then chop.

Break up the tuna. Chop everything else (except the eggs).

Quarter the eggs.

Mix all ingredients and settle the eggs on top.

Method

In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).

Whisk in ½ cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.

Method

Mango salsa: Toss all ingredients in a bowl to combine.

Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness.

Method

Preheat oven to 200 degrees C.

For marinade, olive oil, sumac, cayenne pepper, oregano, salt, pepper, ⅓ of the minced garlic, and the juice and zest from half of a lemon (reserve otherlemon half). Place salmon in the bowl and let marinate on the counter for 15-20 minutes.

Place foil on baking sheet and spray lightly with nonstick cooking spray. Place marinated salmon, bell pepper, and zucchini on prepared baking sheet. Drizzle on remaining marinade. Set in oven and roast for 15-20 minutes, or until salmon is thoroughly cooked.

While the salmon and veggies are baking, cook quinoa according to package instructions and make tzatziki sauce by combining yogurt, remaining garlic, half of the cucumber, lemon zest and juice, and dried dill in a bowl; mix well.

Method

Place chicken into a large saucepan.

Add water, quartered onion, and chopped celery.

Bring to boil, reduce heat, simmer covered 2 hours.

Add potatoes for last hour

Remove chicken from stock; reserve all the stock, discard vegetables.

Shred chicken and place in another dish, cover.

In a separate pan, melt butter, add extra onion and celery, carrots and zucchini.

Saute gently until onion is soft.

Add flour, stir until combined.

Remove saucepan from heat.

Add reserved stock to pan all at once, stir until combined.

Return pan to heat; stir until sauce boils and thickens a little.

Reduce heat and simmer gently for 2 minutes.

Season with salt, pepper, spices and stock powder.

Cover pan and simmer gently for 1 hour.

Just before serving add chicken and cream to pan, heat through gently. Stir in parsley.

Method

Dry-fry the chorizo until a little browned.

Add the garlic and fry.

Add the other ingredients and cook.

Method

Wet the stale bread with the water until it’s well soaked, then add all the well-chopped ingredients. Blend thoroughly. You can strain it, but I quite like it unstrained.

Chill.

For a garnish, very finely chop some cucumber and tomato and sprinkle on top.

The original recipe had ¼ cup of vinegar - I found it much too tart. Because I've reduced the quantity, it might be necessary to add more liquid. I added some dry sherry and thought it was much better.

Method

Cook the onions, garlic, and ginger in a little oil in a large pan.

Add the curry paste and cook.

Add the other ingredients.

Method

The method is a mystery!

Method

Heat the oil in a wok over a high heat. Add the finely sliced onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.

Toss in the grated carrot and shredded cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in 6 tablespoon fish sauce, 6 tablespoon soy sauce and some seasoning. Add cooked chicken.

Fry the egg and place on top.

Method

Guanciale - Cut into 0.5cm thick slices then into batons.

Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

Cook pasta - Bring 4 litres of water to the boil with the salt. Add pasta and cook per the packet directions.

Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.

Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add ½ cup pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute.

Method

Bring a large pot of water to a boil. When it starts boiling, add salt and cook pasta according with package directions.

Meanwhile, prepare the sauce. In a large frying pan add olive oil, chili pepper and anchovy fillets. Turn on the heat on medium-low and stir for a few seconds until the anchovies are completely dissolved.

Turn the heat on medium, add the onions and cook for 5 minutes so that they start to turn translucent.

Deglaze the bottom of the pan with white wine and wait for it to be absorbed.

Add cherry tomatoes, capers, olives and canned tuna. Cook on medium-low for 8 to 10 minutes. If the sauce becomes too dry, you can add half a ladleful of pasta water.

When pasta is al dente, drain it and transfer it to the pan with the sauce along with oregano.

Toss everything together for 60 seconds, then turn off the heat and serve.