Euro burgers with red wine sauce

enough for: 2
takes: 10 minutes
400g (14oz) minced (ground) beef
1/3 cup red wine
2 – 3 tablespoons tomato paste
2 generous tablespoons unsalted butter
mixed salad leaves, to serve

1. Preheat a large frying pan or skillet on high.

2. Form beef into 2 patties.

3. Sprinkle a scant teaspoon salt on the hot pan and place burgers on top.

4. Sear burgers for about 3 minutes on each side. Remove meat and rest on 2 warm dinner plates.

4. Add wine and tomato paste to the pan. Simmer for a minute or so, stirring to scrape up and burger bits into the sauce.

5. Stir in butter until melted. Taste and season sauce.

6. Serve burgers with sauce poured over and green salad on the side.

French potato salad

With smoked trout and hard-boiled eggs

Halve 1kg kipfler potatoes lengthwise and boil these waxy beauties until they are just cooked. Drain and leave to cool in your serving bowl. Top with quartered hard-boiled eggs, 500g of flaked smoked trout and a fine dice of a blanched red onion. Dollop on the dressing and garnish with dill.

Dressing: cut the tops off a bunch of dill and reserve to garnish. Chop up the rest and stir generously into creme fraiche that’s been loosened to a dolloping consistency with lemon juice and spiked with a little Dijon mustard and salt.

CHRISTMAS GINGER BEER-GLAZED HAM

4kg half leg ham on the bone

Ginger Beer Glaze

1 firmly packed cup brown sugar
1/2 cup soy sauce
3 whole cloves
1cm piece ginger, peeled, sliced
3/4 cup ginger beer
2 kaffir lime leaves
2 star anise
1 cinnamon quill
1 garlic bulb, halved horizontally
1/2 cup (250ml) red wine
1 tsp mustard seeds

Melon salad:

1/2 rockmelon, seeds removed, cut into wedges
handful basil, leaves picked
1/2 tsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Tbs white wine vinegar

For the glaze, combine all ingredients in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook for 40 minutes or until reduced by two-thirds. Set aside to cool completely. Strain glaze into a bowl, discarding solids.

Preheat oven to 150°C. Using a small sharp knife, cut around ham shank in a zigzag pattern, then carefully run knife under skin, around the edge of the ham.

Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on a rack set in a large roasting pan. Roast ham, basting with remaining glaze every 20 minutes, for 1.5 hours or until caramelised.

Slice the ham and serve with salad.

Lebanese Roast Ratatouille with Hummus

enough for: 2
takes: 40 minutes
2 med eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve

1. Preheat your oven to 250C. Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.

2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.

3. Divide hummus between 2 plates. Top with roast veg and salad leaves.

5 spice chicken salad

enough for 2:
Takes about 10 minutes.
2 teaspoons Chinese 5-spice
1-2 small red chillies, chopped
450g (1lb) chicken thighs fillets or breasts, sliced into thumb sized pieces
1-2 limes
4 handfuls washed salad leaves

(Add spring onions, red capsicum)

1. Pop a frying pan or wok on a medium-high heat.

2. Combine 5-spice, chilli with 2 tablespoons of oil (I used macadamia but any neutral flavoured oil is good) and a little salt. Toss chicken to coat in the oil.

3. Cook chicken for about 2 minutes on the first side.

4. Turn and cook, covered for another 2 minutes or until the chicken is cooked through.

5. Remove from the heat and squeeze over some lime juice.

6. Divide salad between 2 plates. Top with hot chicken and serve with lime on the side.

Asian pork & broccoli

enough for: 2
takes: 15 minutes
2 smallish heads broccoli, chopped
450g (1lb) pork and fennel sausages, skins removed, meat crumbled
1-4 small red chillies, chopped
4 tablespoons hoisin sauce
handful cashews (optional)

1. Preheat a wok or frying pan on a medium high heat. Add broccoli and stir fry until the broccoli is bright green and no longer crunchy. About 5 minutes.

2. Place cooked broccoli in a clean bowl then add a little more oil. Stir fry the sausages until browned and cooked through.

3. Add chilli and return broccoli to the pan. Add hoisin sauce and stir fry another minute or until everything is hot.

4. Taste and season with more hoisin sauce. Serve in bowls with cashews on top (if using).

Coriander split peas with chicken

enough for: 2
takes: 40 minutes
250g dried split peas
450g chicken thigh fillets, sliced
1/2 teaspoon turmeric
1 can tomatoes (400g )
1 bunch coriander

Dollop sour cream

1. Bring a medium pot of water to the boil. Add split peas and simmer for 30 minutes or until tender. Drain.

2. Meanwhile heat another medium pan on a medium high heat. Add a little oil and cook chicken, stirring every few minutes until the chicken is browned.

3. Add the turmeric (if using) and tomatoes and bring to a simmer.

4. Add the drained split peas to the tomato mixture and bring back to a simmer. Taste and season with salt and pepper.

5. Whizz one bunch of coriander with 4 tablespoons extra virgin olive oil to make a coriander oil.

6. Serve split peas with the remaining whole coriander leaves, sour cream and the coriander oil drizzled over.

Baked tahini yoghurt

Oven at 180C

Combine

2 cups thick Greek yoghurt
1 tin sweetened condensed milk
1/2 tsp vanilla paste
2 tsp tahini

Pour into baking dish. Drop temp to 160C & bake 30 minutes. Cool, refrigerate & serve with toasted almonds.

(Could be good with grilled apricots!)

Cheese & onion chickpeas

enough for 2-3
takes 30 minutes
2 onions, peeled & sliced
4 tablespoons cream
2 handfuls grated melting cheese
2 cans chickpeas (14oz/400g each), drained
1 bag salad leaves

1. Preheat oven to 180C.

2. Heat a little olive oil in a medium saucepan and cook onion on a medium heat until the onion is soft. About 10 minutes.

3. Remove from heat stir in the cream, half the cheese and the chickpeas. Divide between two 2 cup oven proof dishes.

4. Sprinkle over remaining cheese and bake for 15-20 minutes or until golden brown.

5. Serve hot chickpeas with salad on the side.

Sesame pork stir fry

Enough for: 2
Takes: 15 minutes
3 tablespoons tahini
2 tablespoons soy sauce
1 head broccoli

1 red capsicum

2 spring onions
450g (1lb) minced (ground) pork
1 red chillies

1. Stir tahini and soy sauce together in a small bowl.

2. Heat a wok on a super high heat. Add a little oil and stir fry veg for a few minutes or until it’s just wilted.

3. Remove bok choy and divide between two bowls.

4. Add a little more oil to the wok. Add pork and stir fry for about 5 minutes or until the pork is cooked.

5. Add the tahini mixture and chilli and cook for another minute or so. Taste and season with more soy if needed.

6. Serve pork on top of the bok choy.

Pork kebabs with zucchini tzatziki

enough for: 2
takes: 10 minutes
2 teaspoon ground cumin
2 teaspoon smoked paprika
1-2 cloves garlic, finely chopped
450g (1lb) pork fillet, diced
1 small zucchini
10 tablespoons natural yoghurt
1 bag salad leaves, to serve

1. Combine cumin, paprika, most of the garlic and 3 tablespoons olive oil in bowl. Toss in the pork to coat each piece and leave to marinate while you heat the grill (broiler).

2. Place 2 wooden skewers in water to soak.

3. Preheat an overhead grill (broiler) on the highest heat. Thread pork onto the skewers.

4. Cook pork under the grill for about 3 minutes each side, or until cooked to your liking.

5. While the pork is cooking, coarsely grate the zucchini and mix with the yoghurt and remaining garlic and season well.

6. Serve skewers with tzatziki and salad leaves on the side.

Lazy Caccitore

enough for: 2
takes: 60 minutes
4-6 chicken drumsticks
1.5 cups tomato passata
2 tablespoons butter
1 handful black olives
2 medium zucchini

Preheat your oven to 200C. Place chicken, tomato and butter in an ovenproof dish large enough to hold the chicken in one layer. Cover with foil and bake for 30 minutes.

Remove the foil, turn the chicken, add the olives and bake uncovered for another 20-30 minutes or until the chicken is cooked through. Taste and add extra salt if needed (the olives will bring some so you may not need it).

While the chicken is cooking slice the zucchini into ribbons using a vegetable peeler, mandoline or spiralizer. Season with salt and allow the ‘noodles’ to stand at room temp to warm up and soften slightly.

To serve divide zucchini noodles between 2 plates and top with chicken, olives and sauce.

Harissa tomato soup

enough for: 2
takes: 20 minutes
2 onions
1 jar tomato passata (700mL)
1 can coconut cream
2 tablespoons harissa (optional)
2 handfuls hazelnuts, roasted

1. Heat a little oil in a medium saucepan. Dice onion and add to the pot. Cover and cook on a medium heat, stirring every few minutes until the onion is soft but not browned. About 10 minutes.

2. When the onion is soft, add the passata / puree (not concentrated tomato paste) and coconut cream. Bring to the boil and simmer for 5 minutes to allow the flavours to mingle.

3. Remove from the heat and puree using a stick blender or regular blender. Add harissa. Taste and season with salt, pepper and more harissa if needed.

4. To serve, divide between two bowls and top with roasted hazelnuts.

sweet potato fritters

enough for 2
takes: 60 minutes
500g (1lb) sweet potato
100g (3.5oz) almond meal

1/4 tsp cinnamon

1 egg
6 tablespoons sour cream
chilli sauce
salad leaves, to serve

1. Preheat oven to 200C (400F). Roast whole sweet potato until tender. About 40 minutes.

2. Combine peeled sweet potato, almonds, cinnamon and egg in a large bowl. Season and using your hands form into 2 patties and place on a large plate.

3. Heat a pan on a medium heat. Add a little oil and carefully slide the burgers into the pan.

4. Cook for 3-5 minutes on each side, being super careful when you turn because the burgers do have a tendency to fall apart. Burgers are done when they’re a deep golden brown colour on both sides.

5. Serve burgers topped with sour cream, hot sauce (if using) and salad leaves on the side.

PB & J muffins

For 6 modest muffins

Dry:
2/3 cup plain flour
1 tsp baking powder
2 Tbsp almond meal
2 Tbsp brown sugar
Pinch salt

Wet:
1/3 cup peanut butter
1 egg
1 Tbsp olive oil
1/2 tsp vanilla

6 strawberries, sliced

Bake at 180C for 18 to 20 minutes.

Coconut poached chicken

serves 2
takes: 30 minutes
1 can coconut milk (400mL / 14oz)
4 chicken thigh fillets
2 large handful green beans, stalks trimmed
2 tablespoons lime juice
1 tablespoon fish sauce

cashews or peanuts

bunch thai or regular basil, leaves picked

1. Bring the coconut milk to the boil in a pan just large enough to fit the chicken in a single layer snugly.

2. Add chicken and turn to coat in the coconut milk. Then place the beans on top. Simmer for 10 minutes.

3. Cover the pot and remove from the heat. Stand for 15 minutes.

4. When the 15 minutes are up combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid, discarding the remaining poaching liquid. Taste and season with more fish sauce, lime or coconut milk as needed.

5. Toss beans in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving.

Beef strog

750g chuck steak, diced in big cubes
2 small or 1 large onion, diced
3 cloves garlic, sliced
1/2 tsp paprika
1 carrot, grated
15 ml seed mustard
400g tin crushed tomato
3 big handfuls button mushrooms
Tub sour cream

Oven at 160. Brown meat, set aside & soften onion. Add garlic then paprika, return meat & all remaining ingredients except sour cream. Cook in oven covered for 1 hr 20, uncovered 40. Stir through sour cream & salt.

Torta caprese al limone

200g unsalted butter, chopped

• 200g white chocolate, coarsely chopped
• 5 eggs, separated
• 215g (1 cup) caster sugar
• 4 tablespoons finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 1 teaspoon vanilla essence
• 355g (3 1/2 cups) almond meal
• 250g ctn mascarpone
• 150ml thickened cream
• Pure icing sugar, to dust
  
  
  • Step 1
    Preheat oven to 200°C. Grease a round 22cm (base measurement) cake pan &/ line base and side with non-stick baking paper.
  • Step 2
    Place butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.
  • Step 3
    Use an electric beater to beat egg yolks and sugar in a bowl until thick and pale. Add rind, juice and vanilla. Beat until combined. Stir in almond meal and chocolate mixture.
  • Step 4
    Use a clean electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold half of the egg white into lemon juice mixture until just combined. Fold in the remaining egg white until just combined. Pour into prepared pan. Bake for 10 minutes. Reduce oven to 150°C. Bake for a further 55-60 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Turn out onto a wire rack to cool completely.
  • Step 5
    Meanwhile, whisk mascarpone and cream in a bowl until well combined and thickened.
  • Step 6
    Dust cake with icing sugar. Cut into slices and serve with mascarpone cream.

Pea pasta

enough for: 2
takes: 15 minutes
200g (7oz) pasta
4 tablespoons butter
3 handfuls frozen peas
mint small bunch (optional), leaves picked
1-2 tablespoons lemon juice

Serve with salmon

1. Bring a big pot of salted water to the boil. Add pasta and set your timer according to the packet directions.

2. Meanwhile, warm butter in a small saucepan on a medium heat. Add peas and cook for a minute or until the peas are hot. The less cooking the fresher everything will taste.

3. Remove peas from the heat and mash using a stick blender or a fork until you have a chunky saucy puree.

4. When the pasta is cooked, drain and toss into the peas along with the mint and 1 tablespoon lemon juice. Taste and season with more lemon, salt and pepper if needed.

Chicken curry

enough for: 2
takes: 15 minutes
4 tablespoons massaman curry paste
4 tablespoons peanut butter
1 can coconut milk
450g (1lb) chicken thigh fillets, chopped
1 bag baby spinach

Fish sauce

Coriander

1. Place curry paste, peanut butter, coconut milk and chicken in a medium saucepan.

2. Bring to a simmer and cook gently for 5 minutes or until the chicken is just cooked through. If you’re not sure, cut into a piece of chicken to make sure there are no pink bits.

3. Stir in the baby spinach to wilt with the sauce. Taste. Season with salt if needed. Serve in bowls.

Chorizo & spinach

enough for: 2
takes: 15 minutes
2-4 chorizo, sliced
1 packet frozen spinach (250g / 9oz), defrosted
2 tablespoons lemon juice
handful pine nuts (optional)

1. Heat a large frying pan on a medium high heat. Add a little oil and cook chorizo for about 3-4 minutes on each side or until well browned and cooked through.

2. Push chorizo to the side of the pan and add the spinach. Cook for a few more minutes or until the spinach is just hot.

3. Remove from the heat and stir in lemon juice. Taste and season with salt and more lemon as needed.

4. To serve divide between two plates and top with pine nuts (if using).

Lentil risotto

enough for: 2
takes: 30 minutes

brown onion

2 cloves garlic
300g red lentils
3 cups chicken or veg stock

2 handfuls semi dried tomatoes
large handful grated parmesan
handful basil leaves (optional) to serve

1. Preheat your oven to 220C (450F).

2. Soften onion & garlic. Place lentils, stock and tomatoes in an oven proof dish. Drizzle with olive oil, season with salt. Cover and bake for 25 minutes or until lentils are tender and the stock had been absorbed.

3. Stir in parmesan and serve with basil leaves (if using) on top.

Cabbage soup

enough for: 2
takes: 30 minutes
6 slices bacon, chopped
1 onion, peeled & diced
1/2 small cabbage
3 cups chicken stock
2-3 tablespoons sherry or wine vinegar
shaved parmesan cheese, to serve

1. Heat a large saucepan on a medium high heat. Add a little oil and your bacon and cook, uncovered, stirring every now and then for 5 minutes or until the bacon is crispy.

2. Remove bacon from the pan, leaving behind the oil. 

3. Pop your onion in the pan (add more oil if you think it needs it). Cover and cook, stirring periodically until the onion is soft and golden. About 10 minutes.

4. While the onion is cooking finely slice your cabbage. Then add to the pot when your onion is soft.

5. Add stock and bring to a simmer. Cook, uncovered until the cabbage is no longer crunchy – around 15 minutes.

6. Remove from the heat. Add 2 tablespoons vinegar. Taste and season with extra vinegar, salt and pepper as needed. Remember you’re going to serve with salty bacon and cheese.

7. Divide soup between two bowls. Top with parmesan and bacon.

Herby roast chicken

Enough for: 2
Takes: 30 minutes
1 bunch coriander (cilantro), leaves & stems
1/2 bunch flat leaf parsley, leaves & stems
 1 red chilli

1 garlic clove
2 tablespoons soy sauce
6-8 tablespoons neutral flavoured oil, (I used rice bran oil)
4 chicken thigh fillets, bone out (about 450g / 1lb)
2 limes, halved, to serve
4 handfuls baby spinach, to serve

1. Preheat your oven to 200C (400F).

2. Whizz coriander, parsley, chilli, garlic, soy sauce and oil until you have a chunky paste.

3. Toss chicken in the herb mixture. Marinate for up to 36 hours or cook straight away.

4. Lay chicken fillets out flat in an oven proof dish and pour over the herb mixture.

5. Bake for 20-25 minutes or until chicken is no longer pink in the middle.

6. Serve on a bed of baby spinach with lime on the side.

Lamb yoghurt kofta

enough for: 2
takes: 30 minutes
2 onions, peeled and sliced
450g (1lb) lamb mince (ground lamb), or beef
3 teaspoons garam masala
250g (9oz) natural (unsweetened) yoghurt
1 bunch coriander (cilantro)
cauliflower ‘rice’ or steamed rice, to serve

1. Place onion and a little oil in a medium saucepan. Cover and cook on a medium heat until the onion is soft. Stir every now and then to make sure it doesn’t brown too much.

2. While the onion is cooking, season the meat well and roll into little bite sized balls.

3. When the onion is soft, add the garam masala and cook for a minute or so. Add yoghurt. Stir then add the meatballs. 

4. Pick a few of the coriander leaves to serve and reserve them. Chop the remaining coriander leaves and stems and add to the pot.

5. Bring the meatballs to a simmer and cook for 10-15 minutes, or until just cooked through.

6. Taste sauce and season with salt and pepper. Serve meatballs and sauce on a bed of cauli ‘rice’or steamed rice with the reserved coriander leaves on top.

Baked sweet potato with chorizo

• 4 x 350g sweet potatoes (skin-on)
• 1 red capsicum, halved lengthways, seeds removed
• 2 dried chorizo, split lengthways
• 4 unpeeled garlic cloves
• 2/3 cup (160g) sour cream
• Juice of 1/2 lemon
• 1 red onion, finely chopped
• 1/2 bunch flat-leaf parsley, leaves chopped
• 1 teaspoon smoked paprika (pimenton)

• 1
  Preheat the oven to 200°C.
• 2
  Pierce the sweet potatoes with a fork, then place on a large baking paper-lined baking tray. Roast for 60 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes or until sweet potatoes are cooked through and chorizo is crisp.
• 3
  Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
• 4
  Squeeze garlic from their skins and mash with the sour cream and lemon juice.
• 5
  Slice sweet potatoes lengthways, leaving them attached to form a ’pocket’. Spoon in the garlic sour cream, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve.

Buck's yoghurt cake

Line small cake tin. Chopped pear & blackberries on the bottom.

Oven to 180C

3/4 cup yoghurt

1/2 x 3/4 cup O oil

1/4 cup brown sugar

1/2 tsp vanilla

1 egg

2 x 3/4 cup flour

1 tsp baking powder

Sprinkle top with raw sugar.

Bakes about 30mins

Quince brandy tart

WINGREDIENTS

• 200g quince paste*
• 20ml (1 tablespoon) lemon juice
• 1 small orange, rind grated
• 1 small lemon, rind grated
• 1 teaspoon ground cinnamon
• 40ml (2 tablespoons) brandy
• 230g blanched almonds, processed but still with some texture
• 115g unsalted butter
• 75g caster sugar
• 2 eggs
• Thick cream, to serve

Pastry

• 250g plain flour, sifted
• 110g unsalted butter, cubed, chilled
• 110g pure icing sugar
• 1 egg

• 1
  To make pastry, place flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap; refrigerate for 30 minutes.
• 2
  Preheat oven to 180°C. Grease a 24cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes.
• 3
  Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
• 4
  Stir paste, juice and 2 tablespoons water over low heat until smooth. Spread over pastry base. Mix zest, cinnamon, brandy and almonds in a bowl. Beat butter and sugar in another bowl until pale, then add eggs, one at a time, until just combined.
• 5
  Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.

Spiced porridge

Per adult:

1/3 cup oats

2 Tbsp chia

1/8 tsp cinnamon

1/8 tsp turmeric

1/8 tsp cardamom

1/2 tsp maple syrup

1/2 cup milk

Spinach tart

Feeds about 3 ppl, using just the bottom of pie dish:

Pastry
150G white spelt
75g cold unsalted butter
1/2 Tbsp lemon juice
25g water (or was it 13g?)
1/4 tsp salt
Sprinkle of rolled oats to roll out

Filling
Two huge handfuls baby spinach, blanched & chopped
1 brown onion, fried in rings
3 eggs
200g block feta
1/2 cup frozen peas, thawed
Dash garlic oil

(This quantity of pastry can be done with stick blender attachment.)

Refrigerate the pastry for 30 minutes before rolling.

Blind bake with weights at 180C for 10 minutes.
Remove weights and bake another 5.

Fill tart and bake 35 minutes.