Anchovy mustard dressing for broccoli salad

Fry 1 clove of garlic, 1/2 red chilli & 4 decent sized anchovy fillets in O oil then mix into 1 Tbsp Dijon mustard & 1/2 Tbsp white wine vinegar.

Served with steamed broccoli, salad leaves & soft boiled egg.

Shepherds' pie

Brown:

1 onion

1 carrot

1 clove garlic

500g mince lamb

Sprig rosemary

Spring oregano

2 Tbsp soy

2 Tbsp balsamic

400g tinned tomato

Topping:

Microwave 1/2 head caulk till soft.

Blitz with knob of butter & pinch of salt or some grated Parmesan till creamy.

Oven to 180C. Bake 30 minutes or until bubbling hot. Serve with a green salad.

Smoked chicken & blue cheese salad

For 4 people

Dressing:

100g soft blue cheese (like Gorgonzola)

100g sour cream

1/2 scant tsp caster sugar

2 tsp white wine vinegar

2 Tbsp water

Salad:

1/2 large iceburg lettuce, cut in wedges

Bunch tarragon leaves

200g red globe grapes, halved

Small Granny Smith sliced & tossed in

Juice of 1/2 lemon

400g smoked chicken breast, shredded

EVO oil, salt & pepper to finish

Kale chips

1 bunch of kale
1/2 lemon
1 Tbsp. maple syrup
1 tsp. salt
1 tsp. tamari
2 Tbsp. olive oil
1/4 cup sesame seeds

Oven at 140C. Use two trays. Cook 25 mins, turning twice.

Harissa citrus chicken

• 1 whole orange, sliced into ½ cm rounds crosswise
• 1 whole lemon, sliced into ½ cm rounds crosswise
• 1 whole chicken (about 1.5kg), halved or spatchcocked
• MARINADE:
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tbsp. fresh lemon juice
• 1½ tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1½ - 2 tbsp. harissa paste
• 1 tbsp. honey/maple syrup
• 1-2 cloves garlic, minced
• ½ tsp. ground cumin
•  1 tsp. salt

1. In a suitable baking dish, arrange the orange and lemon slices in one layer on the bottom. Place the chicken, skin-side-up, on top. Set aside.
2. In a small bowl or jug, whisk together all the ingredients for the marinade. Pour it all over the chicken in the pan. Cover and leave it to marinate in the fridge for half an hour up to overnight.
3. Half an hour before you are ready to cook the chicken, take it out of the fridge to rest and preheat the oven to 200 degrees C.
4. Roast the chicken in the oven for 30-35 minutes until cooked through and skin is golden. If at 25 minutes the skin is still not browning, turn on the broiler (upper grill in the oven) for the final 10 minutes or so. If your broiler is separate from your oven, finish cooking the chicken normally in the oven, then transfer to your preheated broiler just for 5-10 minutes or until skin is brown. Serve on bed if cos lettuce & shredded red cabbage with slices of bread for the juice.

Yoghurt honey cake

• 
  1 cup (170g) whole spelt flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ⅓ tsp. ground cardamom (or other flavouring)
• ¼ tsp. salt
• 2 eggs
• 1 tsp. vanilla extract, or vanilla paste
• ½ cup olive oil
• ½ cup honey
• 180g plain yoghurt
• 1 pear, cored, unpeeled, cut into 8 slices or apple (12 slices)

Oven to 180C. Line 20cm tin.

Whisk dry together. Prepare fruit.

Electric mix eggs & vanilla about 5 mins till really fluffy. Add yoghurt, honey & oil & mix till just combined.

Fold through dry in two batches with as few strokes as possible.

Bake 30-35 minutes or until cooked through. Rest in tin 10 minutes before serving.

Cheesecakelets

Per person:

1 egg

2 tsp sugar

1/3 cup cottage cheese

1 (20ml) Tbsp flour

To serve pp:

1/2 cup strawberries

1/4 tsp balsamic vinegar

1/4 tsp sugar

If using get strawberries mixed first.

Buttery cabbage with apple

2ppl:

40g butter

1/8 red cabbage, sliced

3 small or 2 large granny smith apples

Melt butter in frying pan. Add cabbage. Grate in Apple, leaving some in chunks. Serve (alone or on toast or pancakes) when softened.

Peanut butter granola

2.5 cups oats

2 Tbsp (20ml) sesame seeds

Pinch salt

1/4 cup peanut butter

1/4 cup honey

1/2 tsp vanilla

Oven to 140C.

Microwave honey & peanut butter about 25 seconds. Stir in vanilla. Fold through remaining ingredients & spread on lined baking tray.

Bake 15 minutes, stir & bake another 10. Turn off oven, stir & leave in cooling oven.

Chinese black beer chicken

4 ppl:

8 chicken thighs w bone & skin

1 Tbsp sesame oil

150ml stout

100 ml soy sauce

100 ml Shaoxing wine

40g coconut (or brown) sugar

20gm piece of ginger, thinly sliced

6 garlic cloves, crushed

1 star anise

2 long red chillis, split lengthways

3 spring onions, cut into 5cm batons

1/2 bunch garlic chives, chopped

1/2 cup coriander

Fry chicken in sesame oil until brown. Add remaining ingredients except spring onions, chives & coriander, bring to simmer on low, cover & cook 25 minutes. Remove lid, add spring onion & simmer on low about 50 to an hour. Turn off heat & sprinkle in chives & coriander.

Pumpkin bread

¼ cup milk
6 Tbsp. olive oil
6 Tbsp. rice malt syrup
1 tsp. pure vanilla extract
2 cups pumpkin puree (1/2 large butternut)
2 cups wholegrain spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. fine grain sea salt
2 tsp. ground cinnamon
1 tsp. mixed spice
1 cup pecans, roughly chopped, toasted if possible

Directions:
1. For pumpkin puree, preheat oven 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 40 minutes.
2. Oven at 175°C.
3. Line a standard loaf pan with baking paper.
4. Put the milk, oil, maple syrup, vanilla, and pumpkin in food processor and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill & spread with honey & butter.

Rhubarb & Apple compote

2 Granny Smith apples

Bunch rhubarb

1 cinnamon quill

1 tsp vanilla

1/4 cup water

1/4 cup sugar (used raw)

1 pinch cloves

Stew 45 mins or so.

Roast carrot pizza sauce

450g carrots, diced

1 red onion, cut into 8ths

1 Tbsp Harissa

Roast salted carrots & onion till soft. Blend with Harissa & 1/4 cup water (or more) till paste forms.

Used on cauliflower pizza with mushrooms and haloumi.

Jaffa pudding

2 greedy people:

Grated rind of an orange

65g plain flour

15g Cocoa powder

65g caster sugar

75g butter, softened

3/4 tsp baking powder

1 egg

1 tsp vanilla

2 or 3 big Tbsp marmalade, optional

Oven to 200C. Blitz ingredients together, bake in pyrex dish 20 minutes. Rest 5 minutes.

Godsmark's choc truffle cookies

 

25 cookies:
170g dark chocolate
125g unsalted butter
2 eggs
55g brown sugar
100g castor sugar
¼ tsp vanilla essence
45g plain flour
30g cocoa
6g baking powder
pinch of salt
120g toasted hazelnuts, chopped
115g dark chocolate, chopped
115g milk chocolate, chopped
115g white chocolate, chopped

1. Boil a small amount of water in a pot. Meanwhile chop the dark chocolate into large pieces. Place in a bowl with the butter and fit the bowl in the pot. Turn the heat off and stir the chocolate until all the butter has melted. Remove the bowl from the pot.

2. Beat the eggs on a medium to high speed until fluffy. Add the sugars and vanilla. Continue beating until very light and creamy. Now add half of the melted chocolate and mix slowly to incorporate. Scrape down the sides of the bowl then mix in the other half of melted chocolate.

3. Blend in the sifted dry ingredients and mix for one minute. Now add the chopped nuts and chocolates gently until combined.

4. Spoon cookies on to a nonstick mat (heaped Tbsps) keeping them compact as they will spread a lot. It is better to have a thick cookie so they become crisp on the outside and remain soft in the middle.

5. Bake at 150C for 15 minutes. Allow to cool.

Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.

Spinach, white bean & taleggio pizza

Serves 2 or 4 as a starter

450g pizza dough (used 1/3 HFW's recipe)
2 to 4 teaspoons olive oil
1/4 cup cannellini beans
2 cloves garlic, minced
100g to 150g Taleggio cheese
Parmesan cheese
4 handfuls fresh spinach or baby spinach
 
Preheat the oven to 250°C. Place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.

Roll out the dough and transfer it to baking paper. Spread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.

Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. Gently shuffle the pizza onto the baking sheet. Gently mound the spinach leaves in the centre of the pizza. Close the oven and cook for 10 or 15 minutes, until the crust is brown on the edges and the spinach is wilted.

Could try with cauliflower base?

Roast cinnamon pumpkin

4 serves:
1/2 jap pumpkin
100ml O oil
2 tsp ground cinnamon
1 cup plain yoghurt
Juice of 1/2 lemon
4 Tbsp pine nuts, toasted
1 red chili, sliced
Coriander leaves

Heat oven to 200C.

Cut pumpkin into moons & toss with oil, cinnamon & salt. Bake 30 to 40 minutes or until soft.

Drizzle with yoghurt, sprinkle with pine nuts, chili, coriander and finish with lemon juice.

White beans with lemon, spinach & hazelnuts.

2 people:

2 tins cannelinni beans

Zest of 1 lemon, juice of half

2 big handfuls baby spinach

3 Tbsp sour cream

2 handfuls hazelnuts

Toast hazelnuts at 180 (about 10 minutes).

Put beans, lemon & spinach in saucepan over low heat. Stir to heat through & wilt spinach. Stir in sour cream, salt & lots of pepper. Sprinkle with chopped hazelnuts.

Jeff's chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
900g boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 220. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, hot sauce, olives, fried eggplant, feta, rice, anything you desire.

BBQ carrot salad

ENOUGH FOR 4

1 bunch baby carrots

1 Tbsp balsamic vinegar (caramelised even better)

1 Tbsp soy sauce

2 Tbsp EVO oil

4 handfuls mixed salad leaves

100g fresh goats cheese (or cottage)

1. Heat BBQ.

2. Meanwhile trim and discard carrot tops. Halve carrots lengthwise.

3. Rub with a little oil.

4. Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

5. Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.

6. Turn the carrots and cook for another minute or until cooked to your liking.

7. Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese

Chipotle chicken

400g chicken breast, diced

1 red onion, diced

1/2 tsp cumin

400g tin tomato

Pinch brown sugar

1 Tbsp chipotle in adobe

Salt

Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.

In the same pan, add another small splash of olive oil and fry your onion until it softens.

Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 - 25 minutes until the tomato sauce starts to thicken around the edges of the pan.

Add the chicken back into the sauce and allow to cook for about 5 minutes.

Give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.