Satay Sauce

This easy Satay Sauce recipe can be added to a stir-fry with rice or served with kebabs. You can also serve in a jug for satay lovers to add pour over the protein of their choice.

Ingredients

·         2 Tbsp oil

·         Optional – 1 clove garlic, or 1 tsp crushed or garlic powder

·         ½ cup peanut butter (crunchy preferred)

·         1 Tbsp chilli sauce

·         1 Tbsp soy sauce

·         1 Tbsp lemon juice, or vinegar

·         1 Tbsp brown sugar

·         Optional - ¾ cup coconut cream

·         Salt to taste

Method

Heat oil over a medium heat in a saucepan, add garlic and cook until just beginning to clear.  Add peanut butter, chilli sauce, soy sauce, lemon juice/vinegar and sugar.  Stir well while peanut butter melts.  Reduce heat slightly if it is sticking to the pan.  Add coconut cream (or water if you don’t have coconut cream) and bring to the boil, stirring constantly.  Add salt to taste.  Add more sugar if required. 

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Fennel and Apple Salad

Ingredients

·         1 fennel bulb

·         1-2 apples

·         ½ bunch celery

·         Optional – 2 Tbsp diced walnuts or cashews, 2 Tbsp raisins or sultanas

·         2 Tbsp apple cider vinegar

·         1 Tbsp oil

·         ½ tsp brown sugar

·         Salt and pepper to taste

·          

Method

Trim and finely slice fennel.  Core and finely slice apples.  Slice celery.  Combine all in a large bowl.  In a small bowl whisk together remaining ingredients and toss through the slices fruit and vegetables.

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Homemade Burgers with Wedges

Wedges

 Get the wedges in the oven baking first, then while they cook you can make the burgers.

  • 1 medium potato per person dining

  • 1 Tbsp flour

  • 1 tsp salt

  • 2 Tbsp oil

  • 1 tsp mixed herbs (optional)

    Scrub potatoes, leave skins on.  Slice potatoes into wedges and place in a plastic bag.  I reuse bread bags for this, as they are thicker, they work quite well.  Put flour, salt and herbs (if using) into the bag with the potatoes and shake so they are covered in flour.  Add oil to the bag and shake until wedges are covered in oil.  Spread in a single layer in the base of an oven proof or roasting dish.  Bake in oven at 200 degrees for 30 minutes.  Turn the wedges over 2-3 times during cooking to crisp evenly and avoid sticking to the base of the pan.

    Meat patties (you can use pre-made if you have in your freezer, or below are instructions to make your own)

  • 100g beef mince for each person dining

  • 1 egg

  • 1 Tbsp breadcrumbs for each person dining (if you don’t have breadcrumbs ground Weetbix can be used)

  • Salt and pepper to taste

  • Optional flavour boosters – 1 Tbsp tomato sauce, 1 tsp mixed herbs, 1 tsp paprika, 1 tsp garlic (crushed or granules)

  • For a vegetarian option you could make a chickpea patty or grill some cheese, such as Havarti. 

  • Put mince in a bowl.  Add other ingredients and mix well.  You can use your hands to mix, if you find this easier.  You want this to be well combined, but not too wet to easily form into a patty shape, so add more breadcrumbs (Weetbix) if you need to make it drier.  Roll into the number of patties required, then flatten until approx. 2 cm thick.  Put in an oven proof dish and bake at 180 degrees for approx. 20 minutes.  Turn over half way through cooking so they are brown on each side.  When cooked the juices will run clear if you poke it in the middle.

    Coleslaw

  • ½ cabbage

  • 2-3 carrot

  • 1 Tbsp mayonnaise

Finely slice the cabbage, grate the carrot and combine in a bowl, with the mayonnaise (if using). 

Burgers

  • 1 burger bun per person (if you don’t have buns you can just use bread and make a chunky sandwich, pop the bread in the toaster)

  • 1 scoop coleslaw

  • 1 squirt tomato sauce or relish (optional)

Split the burger bun and put on an oven tray.  Heat at 180 degrees for 5 minutes. 

To assemble spread the tomato sauce/relish (if using) on the bottom bun.  Place the patty on this, then top with coleslaw.  Top with the other bun.  You can also add a slice of cheese, beetroot slices, pineapple, grated carrots, gherkins or any of your other burger favourites during the assembly phase. 

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Kiwi Marinated Steak with Creamed Greens and Mash

Ingredients

·         1 steak per person dining (ribeye or rump would be good choices)

·         2 kiwifruit

·         2 Tbsp soy sauce

·         1-2 cloves garlic

·         1 Tbsp brown sugar

·         1 Tbsp tomato sauce

·         1 Tbsp oil

·         1 leek

·         Optional – 1 clove garlic or 1 tsp crushed or garlic granules, 1 tsp nutmeg

·         1 bunch silverbeet

·         3 Tbsp flour

·         2 cup milk

·         ½ cup grated cheese (or parmesan)

·         1 potato per person

·         2-3 Tbsp milk

·         1 Tbsp butter

Method

To make marinade, peel and finely dice kiwifruit.  Place in a small bowl.  Add soy sauce, garlic (crushed), brown sugar and tomato sauce.  Mix well.  Place steaks in a shallow dish and pour marinade over top, until well covered.  Leave in the fridge to marinade for at least an hour, but this can be prepped the day before to marinade if you want a stronger flavour and more tender meat.  The acid in the kiwifruit helps break down the meat leading to a more tender texture. 

Peel and chop potatoes, place in a large pot.  Cover with water and boil for approx 20 minutes, until soft.  Remove from heat, drain and mash.  Add milk and butter for a creamier consistency.

In a large fry pan, heat oil over medium heat.  Dice and add leek and garlic (if using).  Cook until begins to appear clear.  Rinse, dry then finely slice silverbeet (you could slice in a food processor if you like it very small and creamy).  Add to the frying pan and cook until wilting down well.  Once greens have wilted down add nutmeg (if using).  Add flour to pan and stir through until forming a roux base consistency with the greens.  Add milk, stirring throughout to avoid lumps.  Bring to the boil, then add cheese.  Cook for 6-8 minutes until creamy. 

In another pan (or clean and reuse the greens pan), heat to a medium heat and fry steaks on both sides until you reach your desired level of cooking.

Creamy Spinach (or Silverbeet) Risotto

Ingredients

·         1 Tbsp butter

·         ½ onion

·         Optional – 1 clove garlic

·         1 cup rice (arborio preferred, but just use what you have on hand)

·         1 cup white wine, chicken or vegetable stock

·         3 cups water

·         1 small bunch spinach

·         1 cup cream, or sour cream

·         Optional – ¼ cup parmesan cheese

·         Salt and pepper

Method

In a large pot melt the butter.  Finely dice and add onion and garlic. Cook on medium heat until they are becoming clear.  Add the rice, stir for a few seconds to coat each grain with butter.  Add wine or stock. Bring to a boil and let half of the liquid evaporate.  In the meantime, blend the water with spinach as if you are making a water and spinach smoothie. Add this mixture approximately ¼ cup at a time, stirring well.  This should take about 15 minutes.

Add the cream or sour cream and salt and pepper to taste.  Stir and keep cooking approx. 10 minutes until the rice is done.  Serve with parmesan cheese, if using.

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Moroccan Beef

Ingredients

·         100 g stewing or casserole beef per person

·         3 Tbsp flour

·         ½ onion

·         2 medium potatoes

·         1-2 carrots

·         1 Tbsp curry powder

·         Optional flavour boosters – 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, if you like some heat ½ tsp cayenne pepper, ½ cup raisins.

·         1 tsp salt

·         3 cups beef stock (or 2 cups beef stock and 1 cup red wine)

·         1 tin tomatoes

Method

Remove fat and slice beef into 2 cm cubes.  Place in a large casserole dish.  Sprinkle flour over and toss beef through until well coated in flour.  Dice onion and add.  Peel and slice potatoes and carrots, add to the dish.  Add all remaining ingredients and stir through.  Cover and bake at 180 degrees for 1 ½ to 2 hours.  It is cooked when the meat is tender and cooked through.  The sauce should self-thicken during the cooking process.  Serve with cous cous.

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Spanish Style Pork and Fennel

Ingredients

·         Optional – 1 chorizo sausage

·         100 g pork schnitzel per person

·         Salt and pepper to taste

·         1 tsp paprika

·         1 fennel (bulb and stalks)

·         2-3 courgettes

·         Optional – 1 Tbsp lemon juice

·         1 glass white wine

·         100 ml chicken or vegetable stock

Method

Slice chorizo and fry on a medium heat, in a large non-stick fry pan, for 3-4 minutes, until browning on outside.  Remove from pan and set aside.  Slice schnitzel into 1 cm wide slices, season well with salt and pepper, then cook in the same pan, with the cooking juices from the chorizo.  Once the pork is browning, remove from the pan and set aside.  Slice fennel bulb, stalks and courgettes then add to the pan.  Saute for 2-3 minutes, then return the meats to the pan with the vegetables.  Stir together and check if further seasoning is required.  Add lemon juice, wine and stock to the pan and bring to the boil.  Simmer for 3-4 minutes.  Serve with pasta or crusty bread.  I like this with risoni pasta, as the small granules of pasta pick up the lovely flavours quite well.

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Baked Salmon, Fennel and Celery with Orange Dressing

Ingredients

·         1 fennel bulb

·         6 celery stalks

·         2 oranges

·         2 Tbsp oil

·         Salt and pepper to taste

·         1 salmon fillet per person

·         1 tsp brown sugar

·         1 tsp rosemary

·         ½ bunch kale

Method

Pre-heat oven to 200 degrees Celsius.  Finely slice fennel bulb.  Slice celery stalks into 4 cm lengths.  Cut orangs in half.  Place all in a large oven proof dish and toss through with oil.  Sprinkle with salt and pepper to taste.  Bake in oven for approx. 8 minutes, until fennel and celery are softening.  Nestle salmon fillets into the fennel and celery, and return to oven for 12-14 minutes, until salmon is just cooked. 

Squeeze juice and pulp from the oranges into a small bowl.  Whisk with brown sugar and rosemary, to form a dressing.  Set aside.

To serve, rinse and tear kale leaves.  Use kale as a bed and serve fennel, celery and salmon on top of this.  Dress lightly with the orange dressing.

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Chinese Style Chicken and Corn Soup

·         1 L chicken stock

·         200 g chicken

·         ½ onion

·         2 cobs of sweetcorn

·         Optional – extra corn either 1 cup frozen or a tin of kernels

·         2 sticks of celery

·         2 Tbsp corn flour

·         3 Tbsp water

·         Optional – 1 tsp sesame oil

·         Optional – 2 egg

Method

Bring stock to the boil in a large saucepan.  Finely dice or shred chicken and add to the pot.  You can use precooked shredded chicken or finely dice a raw portion, just be sure to cook it through.  Finely dice ½ onion and add to the pot.  Remove the kernels from the sweetcorn and add to the pot.  Finely dice celery and add.  If you would like more vegetables you can add extra corn, or finely dice other vegetables you have on hand and add to the soup pot.  Simmer for 5 minutes.  Mix corn flour with water and stir though the soup mixture to thicken slightly.  Add sesame oil if using.  Continue to simmer.  If you like the Egg Drop style soup, beat egg and use a spoon to add small amounts into the soup mixture.  The heat of the soup will cook the egg drops as you add.

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Kumi Kumi (or pumpkin) and Bacon Carbonara

Ingredients

·         1 Tbsp oil

·         300 g bacon

·         ½ onion

·         Optional – 1 clove/tsp crushed garlic or 1 tsp garlic flakes or salt

·         ½ kumi kumi (or pumpkin) (peeled and cut into 1 cm cubes)

·         3 Tbsp flour

·         2 ½ cups milk

·         2 eggs

·         ½ cup pasta per person dining

·         Optional 1-2 Tbsp parmesan cheese

·         Salt and pepper to taste

Heat oil in large fry pan and add diced bacon, onion and garlic (if using).  Once onion is beginning to appear clear, add kumi kumi and fry for 7-10 minutes until beginning to soften.  As the kumi kumi is cooking, cook pasta in a pot in accordance with packet instructions.  Sprinkle flour over the kumi kumi and mix through.  Add the milk to the fry pan and whisk well.  Bring slowly to the boil, continuing to whisk to avoid milk burning on the bottom.   Whisk egg in a cup, then add to the milk, whisking continuously to keep the sauce smooth.  Add parmesan, salt and pepper to taste.  When the sauce has reached your desired consistency, drain and stir through pasta and serve.

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Honey Roasted Turnips

Ingredients

2 Tbsp oil

1/4 cup honey

1 bunch turnips

Salt and pepper to taste

Optional – 1 tsp dried thyme or ¼ tsp cinnamon or nutmeg

 Method

Remove turnip tops, wash and cut into wedges.  Put turnips in a bowl and stir through with olive oil and honey.  Add to an oven proof pan.  Sprinkle over salt and pepper and thyme or cinnamon/nutmeg.  Toss vegetables so well covered with seasoning.  Bake in oven at 180 degrees Celsius for 30-40 minutes.  Turn 3-4 times during the cooking process to ensure they are cooking evenly.  Once the vegetables are soft through this can be served as a warm roast salad, or as a side. You can also add other chopped root veges to this dish, such as carrots, parsnips and beetroot to give more variety.

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Chicken Teriyaki

Ingredients

¼ cup soy sauce

½ cup water

1 Tbsp corn flour

3-5 Tbsp honey or brown sugar

(The above will create a nice basic teriyaki sauce. If you like a richer flavour add 1-2 cloves crushed garlic, 1 tsp ground ginger root and 1 Tbsp rice wine or apple cider vinegar.)

100g chicken breast or thigh per person dining.

½ cup rice

Method

In a small pot whisk together soy sauce, water and corn flour.  Heat over a medium-high heat.  As the sauce is warming add honey or brown sugar and stir through.  Add additional ingredients now, if you want a richer sauce. Continue to stir rapidly and bring pot to the boil.  Reduce to a medium heat and stir until the desired consistency is reached. If it thickens too quickly, prior to reaching boiling, add a further 1/4 cup water.  Remove from heat.  Do not leave on heat unattended as the sugar content means this sauce can burn quickly.

Cook rice in accordance with packet instructions.

 Cut chicken into strips.  Fry until browning and cooked through.  As it is cooked, pour the teriyaki sauce over the chicken and stir through. 

Serve the chicken and sauce over the rice.  Steamed vegetables make an excellent side dish with this for a complete meal and can be stirred through the sauce with the chicken if you prefer. Sliced spring onion and sesame seeds also make a tasty garnish.

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Summer Sweetcorn Salad

2 cobs of sweetcorn

1 capsicum

½ cucumber

1 beetroot

Method

Cut to remove kernels from sweetcorn.  Place in a bowl.  Dice capsicum and cucumber into cubes and add to the bowl.  Peel and grate raw beetroot and stir through the remaining vegetables.  The beetroot provides a sweetness and moisture to this salad, so no dressing is required.  If you have tomatoes available they can be diced and added to create a sweetcorn salsa style recipe. Avocado is also a welcome addition. If you have many mouths to feed, you could cook and add cooled rissoni to this for a vegetable/pasta salad.

It can be used as a vegetable accompaniment to tacos or wraps and also makes a great side to our vegetable fritters and fish cakes. It is also great, easy side for a BBQ meal.

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Cauliflower Fish Cakes

  • ½ head cauliflower

  • 1 clove garlic (crushed or finely diced)

  • 75 g white fish per person dining (blue cod, ling, monkfish etc) or 1 tin smoked tuna or salmon

  • 1 tsp dill (optional)

  • Salt and pepper to taste

  • ½ onion, finely diced

  • 1 egg

  • 1 Tbsp cornflour

  • 1 Tbsp milk

  • 1-2 Tbsp oil (for frying)

Method 

Chop cauliflower into small florets and boil until soft.  Mash.  Wash and chop fish into small pieces, or open and drain the tin of fish. 

Combine all of the ingredients, excluding the oil, together in a large bowl.  Mix together. 

Heat oil in frying pan, over medium heat.  Add mixture in 1 tablespoon lots.  Fry until golden on one side, then flip until golden on the other side.  Remove from the frying pan and put on a plate with a paper towel to drain.  Serve with remaining broccoli.

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Radish and Apple Salad

Ingredients

·         1 bunch of radish bulbs

·         2 apples

·         1 carrot (optional)

·         1 Tbsp oil

·         1 Tbsp lemon juice

·         1 Tbsp orange juice

·         1 tsp honey

·         1-2 Tbsp grated parmesan or cheddar to serve (optional)

 

Method

Slice radishes and apples into small wedges.  Grate carrot (if using).  Toss together in a bowl.  To make dressing the wet ingredients can be whisked together in any combination, such as if you don’t have lemon or orange juice, just omit and combining oil and honey together can work just as well.  Or if you don’t have fresh citrus at home you could use some bottled orange and/or lemon juice.  Drizzle over the radish and apple mixture.

The flavour of cheese and apple together is a popular combination, so you can add parmesan or cheddar, sprinkled over the top to serve.

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Easy 3 Egg Quiche

3 eggs

½ cup flour

1 tsp baking powder

1 cup milk

½ cup grated cheese

2 cups diced/sliced or grated vegetables (Silverbeet, spinach, broccoli, potato, carrots, capsicum, corn, zucchini and onion are great.  Just put together any combinations you like up to around 2 cups of veges.

50 g ham, bacon or salmon, or a tin of salmon (optional)

Whisk eggs.  Add flour and baking powder and whisk again.  Add milk and continue to whisk to ensure any flour lumps are broken down.  Add cheese and vegetables and meat/fish (if using).  Grease a quiche dish and pour the mixture into this.  Bake for 30-40 minutes at 180 degrees.  It is cooked when the centre has become firm and top of quiche is beginning to brown.

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Savoury Muffins

Makes 12 medium sized muffins

2 cups flour

½ cup grated cheese

4 tsp baking powder

1 ½ cups chopped and grated vegetables (silverbeet, spinach, carrots, broccoli, zucchini, onion, corn, capsicum all work well, but be creative)

1 egg

50 g butter

1/2 to 2/3 cup milk

Put flour, cheese and baking powder in a bowl and stir together.  Add vegetables and stir though again.  Put butter in a small microwave proof dish and melt.  This will take 20-30 seconds and it is a good idea to cover it, as it may spatter as it heats.  Re-use your flour cup and beat egg with a fork in this.  Add ½ cup of milk to the egg and beat together.  Add the butter, egg and milk to the dry ingredients and mix through.  You may need to use a little extra milk if the mixture is too dry.  You want this to be similar to a damp scone mix consistency, or with all components wet, but firm.

Grease 12 muffin tins, spoon the mixture into these (divided evenly) and bake at 200 degrees until cooked through and browning on top.

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Silverbeet and mince pasta

1 Tbsp oil

1 onion

1 clove garlic, or 1 tsp garlic granules/powder (optional)

500 g beef mince

1 beef stock cube

1 tsp dried basil

1 tsp dried oregano

1 grated carrot (or zucchini)

1 tin tomatoes

1 bunch silverbeet

2 cups pasta

Cook pasta according to package instructions.  Time it so the pasta is ready at the same time as your mince and vegetables.

Heat oil over a medium heat in a large frying pan.  Dice onion (and garlic if using) and cook until beginning to soften.  Add mince and cook through.  Sprinkle stock cube, basil and oregano over the mince and stir through.  Add carrot and tomatoes and stir.  Chop silverbeet and add to the frying pan.  Stir through so the heat can help wilt all leaves.  It is ready to serve when the silverbeet is wilted. 

I add the pasta to the frying pan and serve all together, but you can also put the pasta on the bottom and cover with the meat and vegetable mixture, if you prefer.

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Minestrone Soup

Ingredients

1 Tbsp oil

½ onion

½ bunch celery

1 carrot

1 broccoli stalk (diced and optional if you have some to use, rather than composting)

1 tin tomatoes

1L stock (vegetable or chicken)

Salt to taste (can also add 1tsp of paprika, basil and oregano for flavour and 1/2 tsp of chili powder)

½ cup red lentils (optional)

½ cup pearl barley (optional)

1 cup pasta (or diced potato)

Method

In a large pot, heat oil.  Dice onion and cook until it begins to soften.  Dice celery and carrot, broccoli stalk and add to the pot.  Stir together until it begins to soften.  Add tomatoes, salt (paprika/oregano) and stock to the pot and bring to the boil. Add lentils and barley (if using).  Simmer for 20 minutes.  Add pasta (or potatoes) to the pot and simmer for a further 15 minutes.

You can either grill some cheese on toast to serve with this, or make a batch of easy cheese scones. Any left-over scones can make the start of a great lunch for the following day.

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Leek and Potato Soup

2 onions

2 cloves of garlic (or 1 large tsp of crushed garlic)

2 leeks

100 g finely chopped bacon (optional)

5 medium potatoes

olive oil

2 cubes chicken or vegetable stock (or 1.8L liquid stock)

Peel and dice the onions. Peel and crush the garlic.

Cut the ends off the leeks, halve lengthways, wash under running water, then cut into thin slices.

Heat 1 tablespoon of oil in a large pan on a high heat.  Omit oil if using a non-stick pan.  Add onion, garlic, leeks and bacon (optional).  Cook until softened, stirring regularly.  This will take about 10 minutes.

As the onion etc are cooking, peel the potatoes and cut them into cubes (approx. 1cm).

Add the potatoes to the onion, garlic and leeks.  Stir through to combine.

Dissolve stock cubes in 1.5 litres of boiling water, then add to the vegetables.

Cover the pan, bring to the boil, then simmer for 10 minutes.

Season to taste with salt and pepper.  The soup can be served chunky, or blend until smooth, based on your preference.

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