Crunchy Thai chicken sausage rolls

Makes 24

3 tsp grated palm sugar or brown sugar
1 Tbsp fish sauce (use to dissolve sugar first)
350g chicken mince
3/4 cup toasted peanuts, chopped
1/2 cup breadcrumbs
1 Tbsp red Thai curry paste
1 Tbsp lime juice
2 fresh kaffir lime leaves, shredded
2 Tbsp sweet chili sauce
2 Tbsp chopped coriander
2 sheets puff pastry
1 egg
sesame seeds

Oven at 180.
Combine sausage ingredients. Shape into 4 logs on the pastry. Roll, glue with egg wash, cut. Egg wash and sprinkle with sesame seeds.

Bake 20 minutes or until crisp & golden.

Serve with extra sweet chili.

Eggplant & oregano

2ppl:
1 large eggplant
1/2 tsp chili flakes
2 cloves garlic
2 anchovy fillet
Handful fresh oregano
15 ml capers
1/2 cup white wine
40ml balsamic vinegar
40g parmesan, grated
150g fresh ricotta (or cottage cheese)
250g dried pasta (like orecchiette)

1. Cook the eggplant in boiling salted water for 10 minutes. Drain well, gently pressing out any excess moisture.

2. Cook the pasta in plenty of boiling salted water until just al dente.

3. Meanwhile, in a wide-based pot over medium heat, heat 2 Tbsp O oil for two minutes. Add the garlic, chilli, capers, anchovies and oregano and cook for two minutes. Add the eggplant, stir through, add the wine and cook until almost dry. Drizzle over the balsamic and cook out for a couple of minutes.

4. Drain the pasta, reserving a little of the cooking water, and add to the pot. Stir through the pasta, adding a little of the cooking water and/or oil if needed. Adjust the seasoning if necessary, and stir through half the parmesan.

5. Serve in shallow bowls with the ricotta crumbled over the pasta and the remaining parmesan on the side.

Served with green beans.

Mango smoothie

1/2 banana
3/4 cup frozen mango
2 Tbsp oats
1 Tbsp hemp seeds
1/2 Tbsp psyllium
1/4 tsp cardamom
1/2 tsp vanilla
milk

BJs Baklava

Orange French toast

Mix:

2 eggs

60ml milk

1/4 tsp cinnamon

Zest 1 orange

Soak 2 thick slices of bread, 2 mins each size

In a small saucepan simmer 2 Tbsp marmalade, juice of orange & Tbsp sugar till thick.

Heat butter in frypan & cook bread few mins each side. Serve with syrup & yoghurt.

Cinnamon scrolls

Serves 7
Dough:
2 cups whole spelt flour (plus extra for kneading)
1 sachet dry yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil, softened

Filling (made a bit too much):
1/2 cup figs, just covered with boiling water
1/2 cup rice bran syrup
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup toasted hazel nuts

Maple syrup to glaze

1. In a large bowl sift together the dry ingredients.
2. In a small saucepan combine applesauce, and coconut oil until just warm and coconut oil is melted (do not overheat or you will kill the yeast when you add it to the dry ingredients). Add applesauce and coconut oil to flour mixture. Stir with a wooden spoon until the dough comes together.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Place dough in a bowl lightly greased with coconut oil; turn dough once to grease surface. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
4. Make the filling. Chop figs into chunks. Cover with water to soften. Whizz in rice bran syrup, cinnamon, cardamom and salt. Set aside to cool.
5. Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped nuts.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even slices to create seven rolls. Place rolls in a round baking dish (le crusset).
5. Bake for 30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup.

Serve with yoghurt.

Little carrot cakes

2 or 3 people:

70g coconut sugar

3 (20ml) Tbsp olive oil

1/2 tsp cinnamon

1/2 tsp vanilla

1 egg

85g almond meal

85g grated carrot

Oven at 180. Grease ramekins. Mix sugar with oil, cinnamon & vanilla, then egg, then almond, then carrot.

Bake 35 to 40 minutes. Serve with vanilla yoghurt or ice cream.

Spiced sweet potato with eggs

2 ppl:
O oil
1 red onion, diced

2 tsp cumin seeds
2 tsp coriander seeds
Chili flakes

Fresh coriander

1 sweet potato, diced
4 eggs
Avocado
Lime wedges

Fry spices a minute then add onion & salt, fry till soft. Toss sweet potato through & add 1/2 cup water or stock. Cover & cook 15 minutes till soft. Add eggs, cover & cook another 3 to 5 minutes. Garnish & serve.

Fig & sesame smoothie

Blend per person:
3 Tbsp sesame seeds

Pinch salt

Frozen banana

2 (15ml) Tbsp hemp seeds

3 dried figs

Pinch clove

1/2 tsp cinnamon

Grating of nutmeg

Cup of milk

1/2 tsp lemon juice

Caramel cake with peanut butter ganache

Enough for about 10 ( so I made half)
100g butter
250g white chocolate broken into chunks
6 eggs, separated
200g brown sugar
250g almond meal
1. Preheat your oven to 160C. Grease a 24cm springform pan.
2. Melt butter in small saucepan. Remove from the heat and add chocolate chunks. Allow to stand while the chocolate melts.
3. Meanwhile, whisk the egg whites until super light and foamy. Gradually beat in brown sugar until well combined.
4. When the chocolate has melted stir and add egg yolks to the mixture.
5. Add the chocolate mixture and almond meal to the egg whites and fold gently until just combined.
6. Carefully transfer the mixture to your prepared tin.
7. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.
8. Remove cake from the oven. Cover with a plate and allow to cool and steam for at least an hour.

Ganache:
150g cream
250g white chocolate (with real cocoa butter)
300g natural peanut butter (with no added sugar)

1. Bring cream almost to a simmer in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the cream.
2. Stand for about 5 minutes to allow the chocolate to melt.
3. Stir well then add the peanut butter. Stir again.
4. Allow to cool to room temperature to thicken before using to decorate your cake. Will take a few hours.

Quick rissoles

450g beef mince
2 spring onions
1 garlic clove
Sprinkle smoked salt
Tbsp mirin
1 egg
handful of panko

Amaretti

Makes approx 22:

200g raw almonds

1 cup caster sugar

2 egg whites

1 tsp vanilla extract

1/4 cup plain flour

Oven at 180C.

Blitz almonds & sugar. Add remaining ingredients & blitz again. Roll 1 Tbsp balls onto baking sheet. Bake 15 minutes or until slightly brown.

Miso dressing

1 garlic clove, minced
1 teaspoon miso paste
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil

Banana cream pie oats

Yield: 2 serving

 

 

 

2/3 cup old fashioned rolled oats & rye

2 tsp. chia seeds

Pinch of salt

2 Dash of ground cinnamon

1 Dash of grated nutmeg

2/3 cup milk

1/3 cup plain greek yogurt

1 tsp. vanilla extract

Seeds scraped from ½ vanilla bean

2 ripe banana, divided

Chopped nuts such as walnuts or pecans, for serving

Directions

In a jar, combine the oats, chia seeds, salt, cinnamon, and nutmeg. Add in the milk, yogurt, vanilla extract and vanilla bean seeds (if using).  Divide the banana into thirds.  Mash two thirds of it well with a fork and add to the jar with the oats. Slice the remaining third and add this to the jar as well. Place the lid on the jar and shake vigorously until the mixture is evenly combined (this may take a minute or two). Refrigerate overnight.

Remove the jar lid, sprinkle nuts and/or sugar over oatmeal as desired. Serve.

 

Beetroot brownie

enough for 6:
150g unsalted butter
150g dark chocolate 70%, chopped (OR 100g dark, 50g white)
150g  cooked beets
2 eggs
2 teaspoons vanilla extract, optional
150g (5oz) brown sugar
150g (5oz) almond or hazelnut meal

2 pinches salt

 

1. Preheat your oven to 180C and line a loaf pan with baking paper.

2. Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.

3. Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.

4. Add melted butter and chocolate and again whizz until combined.

5. Spread mixture over the base of your pan and bake for 30 minutes or until firm on the top but still squidgy in the middle.

6. Cool in the tin and serve sliced with vanilla ice cream or double cream.

Roast cabbage with bacon

For 2:
1/2 cup cooked brown rice & barley
1/2 Savoy cabbage
3 rashes bacon, trimmed & chopped
1 garlic clove, sliced finely
Handful parsley
Handful pine nuts
2 Tbsp apple cider vinegar

Instructions
Preheat the oven to 200°C.
Cut the cabbage into quarters vertically, carve out the core and slice crosswise thinly.
Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
Meanwhile fry bacon bits. After turning cabbage, add garlic to the bacon. After another 5 minutes, add parsley, rice & barley, pine nuts & stir to heat. Add apple cider vinegar & lots of pepper.

Slow-roasted lamb shoulder with pears and cumin

4 ppl:
2 brown onions, skin on and sliced into rounds
1 lamb shoulder (bone in), semi-cut into portions (ask your butcher to do this)
2 tbsp cumin seed
2 1 tbsp black peppercorns
5 cloves garlic
2 tbsp flaked salt
1 tbsp olive oil
7 sprigs thyme, leaves only
4 beurre bosc pears, skin on and cut in half (if available, you can also use 3 quinces, peeled and cut into cheeks)
3 tbsp raw sugar
2 tbsp red wine vinegar

1. Preheat oven 160C fan-forced (180C conventional).
2. Place onion in base of a heavy ovenproof dish.
3. Trim and slightly score top of lamb.
4. Crush cumin and peppercorns with a mortar and pestle, then add garlic and salt. Crush to a paste and add oil. Smother paste over lamb, rubbing between bones as well. Place lamb on top of onions, scatter with thyme and add pear halves. Sprinkle with sugar and vinegar and pour in 80 millimetres of water.
5. Cover dish in a double layer of foil and roast for four hours, then remove foil and skim some of the fat. Return lamb to oven and raise temperature to 180C fan-forced. Baste lamb a little and cook for another 35 minutes or until golden brown.
Served with sautéed beetroot leaves.

Maybe try a little more time covered at lower temp, and more time uncovered, also lower. Pears quartered & core out, possibly added a little bit later.

Beetroot & trout salad

Roast beetroot, (2 or 3 pp)
Drizzle with balsamic & EVO oil
Top with smoke trout (1/4 fish pp) & dollop with sour cream mixed with horseradish.
Chives and black pepper to finish.

Roast beef with horseradish cream, dutch carrots, yorkies & blue cheese.

Get Dutch carrots in at 200C.

Horseradish cream (5ppl):
5 tablespoons natural yoghurt
2.5 tablespoon horseradish
sea salt
freshly ground black pepper
1/2 lemon
extra virgin olive oil

Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add juice. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.

Make a crunchy green salad.

Yorkies (makes 5):
vegetable oil
1 large free-range egg
50 g plain flour
50 ml milk
sea salt
freshly ground black pepper

After the beef. Oven to 225°C. In a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Beef (800g fillet):

Preheat oven to 200°C. In a large non-stick pan, heat olive oil over a high heat. Season beef fillet, and sear on all sides until golden brown. Roll in chopped rosemary.

Place beef on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking. Rest for 10-15 minutes before slicing (slice against the grain).

Sprinkle with crumbled blue cheese.

Sweet potato with maple & pecans

4 generous serves:
2 sweet potatoes (about 850g in total)
3 tbsp olive oil
35g pecan nuts
4 spring onions, roughly chopped
4 tbsp roughly chopped flat-leaf parsley
2 tbsp roughly chopped coriander
¼ tsp dried chilli flakes
35g sultanas
salt and pepper

Dressing:

4 tbsp olive oil
2 tbsp maple syrup
1 tbsp sherry vinegar
1 tbsp lemon juice
2 tbsp orange juice
2 tsp grated fresh ginger
½ tsp ground cinnamon

(Sweet potato took a little longer to cook.)

From "Ottolenghi"

Pumpkin curry

2 BIG serves:
1 Tbsp garam masala

1/2 tsp chilli flakes

1 tin tomatoes

165ml tin coconut milk

Salt

1 tin chickpeas

1/4 kent pumpkin, roasted w chilli & cumin seeds
1/4 cauliflower, riced

1. Heat a little oil in a medium frying pan. Add spices and cook for about 20 seconds.
2. Add tomatoes and simmer for 5 minutes or until the sauce has reduced a little.
3. Stir in chickpeas and coconut milk. Taste and season.
4. Add butternut chunks and bring back to a simmer.
5. Serve on bed of steamed cauliflower rice

Spiced lamb with hummus

ENOUGH FOR 3
2 onions, peeled & diced
500g minced beef
2 teaspoons baharat
handful pine nuts
8 large tablespoons hummus

1. Heat a generous glug of oil in a large frying pan. Cook onion over a medium heat for about 5 minutes, until starting to soften but not brown.

2. Add beef and increase the heat to high. Cook, stirring often until the beef is well browned all over.

3. Add the baharat and stir fry for another minute or so. Taste, season.

4. Served on a bed of hummus, with a piece of barley wrap underneath and pine nuts & chilli oil sprinkled over the top, with a lemony green salad.

Lamb & prune "tagine"

Enough for 4.
4 lamb shanks
4 red onions, quartered lengthwise
200g pitted prunes
1 can tomatoes (400g)
1 stick cinnamon



1. Place lamb, onions, prunes, tomatoes and cinnamon in slow cooker with 1/2 cup water.

2. Cook on low for 10 hours.

3. Taste and season. Serve on cous cous or mash.




Next time: up the cinnamon

Baked chicken with tomato, olive & caper salsa

2 people:
4 skinless chicken thigh fillets
1 T olive oil
salsa:
1/3 cup pitted kalamata olives (used garlic & herb marinated)
3/4 cups cherry tomatoes
2 garlic cloves, crushed
1 T capers
1 t caper juice
2 T good quality olive oil
1/4 large red onion, diced
1 to 2 T chopped fresh basil
salt and pepper


Pre heat the oven to 180C.
Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until golden. Remove and set aside in a medium size roasting tray.
Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
Roast for 25 minutes until cooked through.

Served with cauliflower rice.

Kraken good bananas

2 serves:

1 Tbsp butter

2 ripe bananas, halved lengthwise, then crosswise

1 Tbsp packed brown sugar

4 Tbsp dark rum (preferably Kraken)

1 Tbsp water

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

2 tablespoons sliced or chopped toasted nuts

Whipped ream or vanilla ice cream to serve

 

Melt butter in a skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove from heat and sprinkle brown sugar & rum around banana. Return to heat and continue to sauté, shaking, until sugar begins to melt, about 30 seconds.

Add water, nutmeg, cinnamon and cook over moderate heat, shaking occasionally, until sauce is slightly thickened, 1 to 2 minutes.

Serve banana hot, sprinkled with nuts.

(Could this be a tart?)

 

Sausage supper

serves 2:
2 brown onions, peeled & cut into 6 segments
4 parsnips, trimmed & cut into batons
1 small head garlic, broken into individual cloves
5 thick pork sausages
1 cup chicken stock

1. Preheat the oven to 200C. Place the veg in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.

2. After about 40 minutes, give everything a stir and add the stock.

3. Bake for 50 mins or so until the veg and bangers are brown and the stock has reduced to almost nothing.

Jeff's herbed BBQ lamb leg

Leg of lamb, roughly 2.75kg (6lbs)

For the herb oil:
150ml olive oil
2tbsp freshly ground black pepper
1tsp ground cumin
Few sprigs each fresh thyme, rosemary and marjoram leaves
2tbsp chilli powder (optional)

For the baste:
2tbsp olive oil
3 cloves garlic, peeled and smashed
Zest and juice of 1 lemon
2tbsp honey
Small bunch of fresh flat-leaf parsley, chopped

For the dressing:
6tbsp olive oil
Small bunch fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper

METHOD
Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep.
Mix and crush the herb oil ingredients in a large bowl.
Add the meat and leave for at least 3 hours, or up to 24 hours in the fridge.

Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C.
Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
Meanwhile, combine the baste ingredients. Baste the meat every 15 minutes, cooking for a further 30 for blushing meat, or until done to your liking.
Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.

Onion & white bean bake

For 4 as a side:
3 brown onions, sliced
2 tins cannellini beans, drained & rinsed
4 sprigs thyme, leaves picked
90g cheddar cheese
1/3 cup chicken/veg stock (optional)

Oven at 200C. Slice onions and fry in oil until soft & golden brown. Stir through thyme leaves & layer in casserole with beans and cheese, finishing with cheese. Pour over stock (if remembered.) Bake about 25 minutes, until golden.

8 hour baked beans

400g dried cannellini, haricot or northern beans (about 2 generous cups)
2 onions, peeled & chopped
800g tinned tomato
3 Tbsp worcestershire sauce
1 Tbsp honey
1 ham hock (skin off)
2.5 cups water

In slow-cooker on low for 8 hours. Season well & serve.

Roast Brussel sprouts

300g brussel sprouts
Olive oil
2Tbsp fish sauce
1 Tbsp sherry or rice wine vinegar
pinch sugar
1/2 tsp chilli flakes
Small handful pinenuts

1. Preheat oven to 200C and get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

(Also works with can of lentils stirred through.)

Spinach, yoghurt & chickpea salad

For 4 serves:

3/4 cup Greek yoghurt

1/4 cup EVO oil

1/2 small red onion, finely sliced

1/2 clove garlic, grated

Zest & juice of a lemon

Pinch salt

2 tins chickpeas, washed & drained

Bag of baby spinach

2 handfuls flaked almonds, toasted

Mix yoghurt, oil, garlic, onion, lemon juice & zest, pinch of salt. Stir in chickpeas. Lay onto spinach bed, sprinkle with almonds & drizzle with extra EVO oil.

Jeff's BBQ spiced lamb leg

1 leg lamb
6 sprigs rosemary, leaves picked
3 cloves garlic, peeled & chopped
4 Tbsp olive oil
2 Tbsp baharat
4 lemons, halved crosswise

Combine rosemary, garlic, spices and oil and season well. Rub marinade over the surface of the lamb and place in a ceramic bowl and cover. Marinate at room temp for 2 hours or as long as you’ve got (if longer than 2 hours best to refrigerate and remove a couple of hours before cooking).

Heat a BBQ until very hot. Cook lamb for 3mins each side and place lemon halves cut side down. Reduce heat to medium low and continue to cook for 10 to 15 mins or until cooked to your liking. Remove lemons when slightly charred and keep warm. When meat is cooked, wrap in foil and allow to rest for at least 15 mins before carving. Serve with bbq lemon halves alongside.

Broccoli & parmesan soup

2 heads broccoli, chopped including tender stalks
1 small piece of parmesan rind, optional, + shaved parmesan to serve
1 tablespoon soy sauce
1 tablespoon lemon juice

1. Bring 2 cups water to boil in a medium saucepan.
2. Add broccoli, parmesan rind, if using and soy sauce.
3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.
4. Puree in the saucepan with a stick blender until smoothish.
5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top or stir through & pop a fried egg on top.

Cabbage & yoghurt salad

6 tablespoons natural yoghurt
2 tablespoons lemon juice
1/4 small clove garlic very finely chopped
1/4 small white cabbage

1. Whisk together yoghurt, garlic and lemon. Season generously.
2. Remove outer leaves from the cabbage and slice the remaining cabbage as finely as possible.
3. Toss cabbage in the dressing. Serve now or keep in the fridge until you’re ready.

Would go really well with a rich tomatoey curry.

Chorizo & butter beans

1 chorizo

1 tin butter beans, drained & rinsed

1 cup passata

1 Tbsp red wine vinegar

Chives

S & P

Serve on toast

Amazeballs meatballs

For the balls:

2 slices white bread, soaked in

60ml milk

Grated rind of 1 lemon

1 small onion finely diced

2 cloves garlic, crushed

3 Tbsp parsley, finely chopped

1 egg

60g grated Parmesan

For the sauce:
Passata
Black olives
Capers

Cornbread muffins

For 6:

1/4 cup polenta
3/4 cup self-raising flour
scant 1/4 cup caster sugar
pinch of salt
75 g butter, melted
1 egg
1.5 tsp psyllium husk, with 3 tsp water
1/2 cup creamed corn
1/2 cup milk

Oven to 180C & grease muffin tray. Whisk dry ingredients together, whisk wet ingredient together. Mix together, spoon into muffin tray & bake 20 minutes or so.

Jeff's Middle Eastern lentils

Serves 4:
6 tbsp olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup rice, washed and drained
1 cup plain yoghurt
Fresh mint sprigs, to garnish

Heat 2 tablespoons oil in large saucepan over medium heat.

Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.

Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.

Season well with salt and pepper.

Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.

Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

Vietnamese chicken salad

For 4 serves:

1 crappy (or 1/2 good) Chinese cabbage, sliced

2 carrots, grated

2 big handfuls coriander, chopped

1 big handful mint, chopped

Handful toasted peanuts, chopped

4 spring onions, chopped & fried

Poached chicken

Blitz:

1 chilli

3 cloves garlic

Small knob of ginger

2 spring onions

2 Tbsp (15ml) brown sugar

3 Tbsp EVO oil

Stir through:

2 Tbsp fish sauce

1 Tbsp rice wine vinegar

3 Tbsp lemon or lime juice

Spicy Aussie pork burgers

6 burgers:
750g pork mince

1 Tbsp curry powder

1 egg

1 Tbsp tomato paste

1/4 cup desiccated coconut

3 garlic cloves

Salt

Mix, shape into 6 big flat patties and BBQ or fry.

Serve with well-cooked onion and grilled pineapple.

Blueberry cheesecake french toast

For 4 sandwiches:
8 slices day old brioche (or white bread)
150g cream cheese
2 Tbsp (20ml) caster sugar
1 tsp vanilla
1/2 cup blueberries
1 egg
1/2 cup milk
1/2 cup cream
1 tsp cinnamon
Butter for frying
Icing sugar, maple syrup and fresh blueberries to serve

Mix cream cheese, sugar and vanilla. Stir through blueberries and spread on half the bread. Top with the other half.

Heat a frying pan with a knob of butter. Beat milk, cream, egg and cinnamon together. Rest each side of the sandwiches in the mixture for about 30 seconds. Fry about 4 minutes each side until golden brown.

If using, garnish with fresh berries. Dust with icing sugar & drizzle with maple syrup.