Healthy living explained

01/16/2023

Crab salad with white soy dressing

INGREDIENTS
2 x 750g live MV Dubrovnik Main Beach spanner crabs or local live spanner crabs
2 cos lettuce hearts, halved
150g green beans, blanched, sliced
2 tbs toasted white sesame seeds
Micro mint & trout roe, to serve
DRESSING
1 egg yolk
1 tsp mustard
1/2 garlic clove, finely grated
1 tsp white soy sauce (substitute apple cider vinegar)
1 tsp nutritional yeast flakes (from health food stores)
1 tsp fish sauce
Juice of 1/2 a lemon
1/4 cup (60ml) grapeseed oil

METHOD
1.Freeze crabs for 30-60 minutes to put them to sleep. Bring a large pan of water to the boil.
2.Place the crabs face-down on a chopping board. Holding the body with a tea towel and using the point of a sharp knife, make an incision through each eye of the crabs, about 5cm deep; this is the most humane way to dispatch them.
3.Boil for 10 minutes, then transfer to a wire rack and freeze for 15 minutes to stop the cooking process. Remove shells, then remove crab meat from body and claws, discarding shells.
4.For the dressing, combine egg yolk, mustard, garlic, soy, yeast, fish sauce and lemon juice in a bowl. Slowly add oil, whisking to combine. Set aside.
5.Brush cos with dressing and place on plates. Top with beans, crab and a little more dressing. Season. Top with sesame, mint and roe to serve.

01/15/2023

Kelp noodles with poached chicken and miso

INGREDIENTS
1L (4 cups) chicken stock
1 bunch coriander, leaves picked, roots reserved
10cm piece ginger, halved
1 tbs fish sauce
4 x 200g skinless chicken breast fillets
2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )
1 tbs coconut oil
Juice of 1 lime
2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained
2 cups (100g) bean sprouts
2 long red chillies, thinly sliced on an angle
4 spring onions, thinly sliced on an angle
1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle
4 sprigs Thai basil, leaves picked

METHOD
1.Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
2.Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
3.Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.

01/14/2023

Steamed rock lobster with sake and eggwhite ribbons

INGREDIENTS
1-1.5kg live Australian rock lobster
1/2 bunch spring onions, cut into 3cm pieces
3 garlic cloves, thinly sliced
2cm (10g) piece ginger, cut into matchsticks
200ml sake
1/4 cup (60ml) extra virgin olive oil
Large pinch of ground white pepper
1 lemon, cut into wedges
1 cup (250ml) chicken stock
1/4 cup (60ml) white soy sauce (from Asian food shops) or 2 tbs soy sauce
3 eggwhites, lightly beaten
1/2 bunch coriander sprigs
Steamed jasmine rice, chopped long red chilli, finely chopped ginger, Sichuan pepper and soy sauce, to serve

METHOD
1.Place lobster in the freezer for 45 minutes (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to expose the under-surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the halves. Remove and discard the dark intestinal vein, stomach sac and gills.
2.Place lobster on a plate, flesh-side up. Arrange spring onion, garlic and ginger over, then drizzle with sake and oil. Season with pepper. Place lemon next to the lobster and place in a steamer over a wok or a saucepan of simmering water. Steam for 7-10 minutes or until shell is orange and flesh is white and tender. (If lobster halves don’t fit in your steamer, steam in two batches.)
3.Set the lobster aside and transfer the remaining liquid to a saucepan over medium-high heat. Add stock and soy, and bring to a simmer. Stir, then add eggwhite, continuing to stir constantly, and cook for 1 minute or until ribbons form.
4.Place lobster halves on a serving platter. Top with broth and scatter with coriander, then serve with rice, steamed lemon wedges and combined chilli, ginger, Sichuan pepper and soy.

01/13/2023

01/13/2023

Jamie Oliver's brown rice and smoked salmon sushi bowls

INGREDIENTS
150g brown rice
2 tbs rice vinegar
1 tsp mirin
1 tbs soy sauce
1/2 tbs each white and black sesame seeds, plus extra to serve
11/2 tbs mayonnaise
1 tsp Sriracha
Juice of 1/2 lime, plus lime wedges to serve
1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
140g smoked salmon
1/2 avocado, cut into thin slices
200g frozen edamame pods, blanched
2 tsp pickled ginger

METHOD
1.Cook the rice according to packet instructions, then drain and set aside.
2.Combine the rice vinegar, mirin and soy sauce in a bowl. Add the rice and toss to coat, then sprinkle in the sesame seeds. Set aside.
3.Combine the mayonnaise, Sriracha, lime juice and coriander in a small bowl. Divide the rice among two serving bowls and top with smoked salmon, spicy mayonnaise, avocado, edamame, ginger and extra coriander leaves
4.Sprinkle over extra sesame seeds and serve with lime wedges to squeeze over.

01/12/2023

Soy-poached chicken with lemongrass brown rice

INGREDIENTS
1.6kg whole chicken
1 garlic bulb, halved diagonally
100g ginger (unpeeled), thinly sliced
1 red onion, halved
4 kaffir lime leaves, bruised
1 lemongrass stalk (white part only), halved lengthways
2 cups (500ml) soy sauce
1 cup (250ml) rice wine vinegar
1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
2 long green chillies, halved lengthways, plus extra thinly sliced to serve
Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve
LEMONGRASS RICE
2 cups (400g) brown rice
1 lemongrass stalk (white part only), bruised
4 thin slices ginger
2 kaffir lime leaves, bruised

METHOD
1.Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.
2.Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.
3.Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour or until the chicken is cooked through.
4.Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.
5.Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.
6.Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges

01/11/2023

Check for the Vegan and Gluten free options in the store.....

01/11/2023

Beef tagliata with cavolo nero dressing

INGREDIENTS
2 tbs extra virgin olive oil
1 garlic clove, crushed
2 x 300g rump steaks
Green salad to serve
CAVOLO NERO DRESSING
1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
¼ cup (60ml) extra virgin olive oil
½ garlic clove, crushed
2 tbs white balsamic vinegar or white wine vinegar

METHOD
1.For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
2.Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
3.Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
4.Slice steak, top with cavolo nero dressing and serve with green salad.

01/10/2023

Miso butter chicken with roast carrots and spaghetti

INGREDIENTS
1.4kg whole chicken, butterflied
1/3 cup (105g) white (shiro) miso paste
100g unsalted butter, softened
3 garlic cloves, chopped
1 large bunch baby (Dutch) carrots, blanched, trimmed, tops reserved
400g spaghetti (we used Woolworths Macro organic spaghetti)

METHOD
1.Preheat oven to 200°C. Place chicken on a baking tray. Combine miso and 70g butter in a bowl with two-thirds garlic. Run your fingers under the skin of the breast and thigh to loosen, being careful not to tear skin. Rub butter mixture under skin onto breast and thigh. Season.
2.Place carrots around chicken and roast for 35 minutes or until juices run clear when thigh is pierced. Cook pasta in a pan of boiling salted water according to packet instructions.
3.Melt remaining 30g butter in a frypan over medium heat. Cook remaining garlic, stirring, for 2 minutes or until fragrant.
4.Roughly chop carrot tops, add to pan and cook for 2 minutes or until wilted. Season with salt. Pour chicken roasting juices into pan and scrape any remaining miso on tray into pan.
5.Add pasta and toss to coat. Cut the chicken into pieces and remove from bone. Serve with pasta and carrots.

01/09/2023

01/09/2023

Roast miso mushrooms with g*i lan

INGREDIENTS
75g unsalted butter, softened
1 tbs white miso paste
2 garlic cloves, crushed
16 small or 8 large portobello mushrooms
2 bunches g*i lan (Chinese broccoli, or other Asian greens)
2 tsp grated ginger
2 tbs kecap manis
2 tsp sesame oil
2 tsp sesame seeds, to serve
Steamed rice, to serve

METHOD
1.Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
2.Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the g*i lan. Cook for 1 minute. Drain and squeeze out any excess water.
3.Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and g*i lan. Sprinkle with sesame seeds and serve with rice.

01/07/2023

Sweet Chilli Salmon with Edamame

INGREDIENTS
1 tbsp olive or canola oil
200g frozen edamame, baby broad beans or peas
1 × 320–350g pack stir-fry vegetables
160g sweet chilli hot smoked salmon, or any hot smoked or poached salmon, skin removed, flaked into large chunks
1 tbsp dark soy sauce, to serve
Dash sriracha or Tabasco (optional), to serve

METHOD
1.Heat the oil in a large frying pan or wok over a high heat. Add the edamame and cook for 1 minute, or until beginning to thaw. Add the mixed vegetables and stir-fry for 3 minutes.

2.Add the salmon to the pan and cook for 1–2 minutes, or until hot, turning everything gently to avoid breaking up the fish too much.

3.Serve in warmed bowls sprinkled with the soy sauce and sriracha or Tabasco, if using.

01/06/2023

Zucchini Fritters

INGREDIENTS
3 (about 400g) medium zucchini
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated, plus extra to serve
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
1/4 cup fresh continental parsley, chopped
2 teaspoons dried oregano leaves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon olive oil

METHOD
1.Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

2.Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.

01/05/2023

01/05/2023

Chickpea & Herb Fatteh

INGREDIENTS:
350g dried chickpeas
2 1/2 tsp bicarb soda
1 round white or whole-wheat pita (about 100g), pocket opened up, torn into rough 2-3cm pieces
100ml olive oil
1 tbs za’atar
3/4 cup coriander leaves and tender stems, roughly chopped
2/3 cup flat-leaf parsley leaves and tender stems, roughly chopped
2/3 cup chives, roughly chopped
2 1/2 tbs fresh lemon juice
2 garlic cloves, crushed
1 tsp cumin seeds, toasted, crushed
TAHINI SAUCE
1/3 cup (90g) hulled tahini
1 1/2 tbs fresh lemon juice
1 garlic clove, crushed
CHILLI OIL
2 1/2 tbs olive oil
1/2 tsp chilli flakes
1/4 tsp sweet paprika

METHOD:
1.Place the dried chickpeas and 11/2 tsp bicarb soda in a large bowl. Top with enough cold water to cover by about 3cm, and soak at room temperature for at least 8 hours or overnight. Preheat oven to 190°C.

2.Drain the chickpeas well and add them to a large saucepan with the remaining 1 tsp bicarb soda. Add 6 cups (1.5L) water. Bring to a simmer over medium-high heat, then lower the heat to medium and cook until chickpeas are soft but retain a slight bite, 30-35 minutes. (The cooking time can vary greatly depending on your chickpeas, so check them at 20 minutes to determine how long you need.) Add 11/4 tsp salt and continue cooking until the chickpeas are super tender, 5-10 minutes more. Use a slotted spoon to set aside 2/3 cup (100g) strained cooked chickpeas. Keep the rest warm on a low heat until ready to serve.

3.Meanwhile, prepare the toppings. Toss the pita with 2 tbs oil, za’atar, 1/4 tsp salt and a good grind of pepper, and spread out on a lined baking tray. Toast until golden and crisp, tossing halfway through, about 12 minutes. Set aside to cool.

4.For the tahini sauce, place tahini in a medium bowl. Add the lemon juice and garlic with 75ml water and 1/4 tsp salt and whisk until smooth and pourable. The tahini sauce will thicken as it sits.

5.For the chilli oil, add the oil and chilli flakes to a small frypan. Heat over medium until gently bubbling and fragrant, about 3-4 minutes, then add the paprika and remove from heat. Set aside.

6.When ready to serve, add reserved chickpeas to a food processor with the fresh herbs, lemon juice, garlic, cumin, 1/4 tsp salt, a good grind of pepper and the remaining 1/4 cup (60ml) oil. Whiz until smooth, then transfer to a large mixing bowl.

7.Drain warm chickpeas using a sieve set over a bowl. Add chickpeas and 3/4 cup (180ml) of their liquid to the herb mixture, mixing well to combine. You want the chickpeas to be well coated and mixture to be saucy (but not overly wet), so add a couple more tablespoons of chickpea liquid if you wish (discard the remaining).

8.Transfer to a large platter. Drizzle lightly with some of the tahini sauce, then all of the chilli oil. Sprinkle with half of the pita and serve warm, with the remaining tahini and toasted pita alongside.

01/04/2023

🍲 Why Are Black Eyed Peas Good Luck 💸
The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. Originally they were used as food for livestock and later as a food staple for slaves in the South. Because of their lowly reputation, the Union Army troops of General Sherman ignored the fields of black-eyed peas while razing or stealing other crops. During harsh winters, the Confederate soldiers survived on the remaining black-eyed peas, promoting this humble and nourishing legume into a symbol of fortune and prosperity in the American South.

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01/04/2023

Bacon, ginger and edamame fried rice

INGREDIENTS
1/4 cup (60ml) peanut oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
6 rashers bacon, rind removed, chopped
4 cups (580g) cooked jasmine rice or other long-grain rice
1/4 cup (70g) pickled ginger, chopped
1/4 cup (80g) chilli paste with soybean oil (we used Pantai brand)
1 cup podded edamame, blanched and refreshed
2 eggs
2 tsp fish sauce
Seasoned nori, wasabi & soy sauce, to serve (optional)

METHOD
1.Heat oil in a wok over medium-high heat. Add onion, garlic and bacon and cook for 3-4 minutes until fat has rendered from bacon. Add rice, ginger and chilli paste, and stir for 5-6 minutes to coat rice. Add edamame and stir to warm through. Lightly whisk eggs and fish sauce together. Scoop rice to one side of wok, add egg and cook for 2 minutes. Break up omelette and stir it into rice. Serve with nori, wasabi and soy.

01/03/2023

You can have your pizza, chicken wrap, roast pork, and cheese patties and still lose weight with these fresh and easy recipes from 101 Favourite Weight-Loss Recipes by WeightWatchers.

01/03/2023

15-min Jacked Sweet Potatoes

INGREDIENTS
4 x 350g sweet potatoes (skin-on)
400g can chickpeas, rinsed, drained
2 tbs harissa paste
150g marinated feta, drained, crumbled
2 truss tomatoes, roughly chopped
1/2 bunch coriander, leaves chopped
1 tbs finely chopped preserved lemon rind, white pith removed
2 tbs extra virgin olive oil

METHOD
1.Pierce potatoes all over with a fork. Place on a plate and microwave on high, turning halfway, for 8 minutes or until tender.
2.Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes or until crisp.
3.Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. Place on a baking tray. Top with chickpeas and feta. Grill for 4 minutes or until golden.
4.Combine tomato, coriander, preserved lemon and oil in a bowl. Season.
5.Top potatoes with salsa to serve.

01/02/2023

Quick filo fish pie

INGREDIENTS
1 cup (250ml) milk
2 eggs, lightly beaten
1 tablespoon dill, chopped
1/2 cup (140g) thick Greek-style yoghurt
1/2 teaspoon smoked paprika (pimenton)
16 green prawns, peeled, deveined
2 x 150g hot-smoked salmon fillets, flaked
1 cup (120g) frozen peas, thawed
1 baby fennel bulb, very finely chopped
8 sheets filo pastry
100g unsalted butter, melted, cooled slightly
Lemon wedges, to serve

METHOD
1.Preheat the oven to 180C.
2.Combine the milk, eggs, dill, yoghurt and paprika in a bowl. Divide the prawns, salmon, peas and fennel among four 350ml ovenproof dishes, then pour in the milk mixture. Lay 2 sheets of filo on a clean work surface. Brush with butter, then scrunch together and lightly place on top of a pie filling. Repeat with remaining filo and pies.
3.Bake for 30 minutes or until pastry is golden and crisp, and prawns are just cooked. Cool slightly. Serve pies with lemon wedges.

01/01/2023

01/01/2023

Cured kingfish with pickled baby beetroot

INGREDIENTS
1 tsp each black peppercorns, coriander seeds and fennel seeds, crushed
1/2 cup (110g) sea salt fakes
1/2 cup (110g) caster sugar
1/2 cup chopped dill, plus sprigs to serve
500g skinless sashimi-grade kingfish fillet
100g sour cream
1/3 cup (80ml) milk
2 tsp lemon juice
Flat-leaf parsley leaves, to serve
PICKLED BABY BEETROOT
1/3 cup (80ml) white wine vinegar
2 bay leaves
1 tsp coriander seeds
2 tbs caster sugar
3 tsp lime juice
1 bunch raw baby beetroot, peeled, very thinly sliced

METHOD
1.Combine the spices, salt, sugar and dill in a bowl. Add fish and turn to coat. Cover and chill for 3-4 hours. Rinse and pat dry.
2.For the beetroot, combine vinegar, bay, coriander seeds, sugar, 1/3 cup (80ml) water and 2 tsp salt in a pan over medium heat. Bring to the boil, then remove from heat and stir in lime. Place beetroot in a bowl and pour over pickling liquid. Season with pepper. Stand for 2 hours to pickle. Drain.
3.Whisk sour cream, milk and lemon juice in a bowl until combined. Season.
4.Thinly slice fish and serve with beetroot, dill and parsley drizzled with dressing.

12/31/2022

Chilli prawn and sesame fried rice

INGREDIENTS
350g uncooked prawns, peeled with tails left intact, deveined
2 tsp sesame oil
1/3 cup (80ml) oyster sauce
2 tbs peanut oil, plus extra for brushing
1 onion, finely chopped
1/3 cup (45g) finely chopped ginger
2 garlic cloves, finely chopped
1 tsp dried chilli flakes
4 cups (about 580g) cooked jasmine rice or other long-grain rice
100g fried fish cake, sliced, (optional; from Asian food shops)
2 tbs Asian plum sauce, plus extra to serve
2 eggs, lightly beaten
1/4 bunch shiso leaves or coriander leaves
Toasted sesame seeds, to serve

METHOD
1. Place prawns, 1 tsp sesame oil and 1 tbs oyster sauce in a bowl and set aside to marinate. Heat peanut oil in a wok over high heat and add onion, ginger and garlic. Stir-fry for 5-6 minutes until softened and light golden. Add prawns and stir-fry for 2 minutes or until just coloured. Add remaining sesame oil and oyster sauce, chilli flakes, rice, fish cake, and plum sauce and stir-fry for 5-6 minutes until caramelised and golden.

2. For omelette, brush a non-stick frying pan with extra peanut oil and place over medium heat. Add egg and cook for 2 minutes, then flip and cook for a further minute or until just cooked through. Remove from heat and cool, then roll up and slice into long strips. Toss omelette through the fried rice and scatter with shiso and sesame seeds. Serve with extra plum sauce.

12/30/2022

Cream cheese, smoked salmon and smoked trout pasta sauce

INGREDIENTS
250g cream cheese, softened
100g smoked salmon, finely chopped
140g hot smoked ocean trout or salmon, skin removed, flaked
Zest & juice of 1 lemon, plus extra wedges to serve
1 bunch dill, leaves picked, chopped
2 tbs baby capers
1 tsp freshly ground black pepper
400g spaghettini
Lemon wedges, to serve

METHOD
1.Combine all ingredients except the spaghettini in a large bowl and mix well to combine. Season with salt.
2.Meanwhile, place a large saucepan three-quarters full of salted water over high heat and bring to the boil. Add the spaghettini and cook according to packet instructions. Drain the cooked pasta and reserve 1 cup (250ml) of pasta water.
3.Add the pasta to the cream cheese mixture with 1/2 cup (125ml) reserved water and toss until the sauce becomes creamy and coats the pasta. Add more water to loosen if needed. Season to taste and serve with lemon wedges.

12/29/2022

Smoked salmon fish cakes with dill and cornichon mayonnaise

INGREDIENTS
1kg desiree potatoes, quartered
1/2 bunch dill, finely chopped
1/2 bunch finely chopped flat-leaf parsley
Finely grated zest of 1 lemon, plus extra wedges to serve
100g fresh breadcrumbs
1 egg, lightly beaten
250g hot-smoked salmon or trout, skin removed, flaked
1/3 cup (50g) plain flour
Extra virgin olive oil, to shallow-fry
1/4 cup (45g) chopped cornichon
1/2 cup (150g) whole egg mayonnaise
Watercress or rocket, to serve

METHOD
1.Place potato in a saucepan of cold salted water over high heat. Bring to the boil and cook for 20-25 minutes until potatoes are very tender. Drain and cool, then roughly mash. Place in a bowl and add half the dill, parsley, lemon zest, breadcrumbs and egg, and mix to combine. Fold in the salmon, then season. Shape fish cake mixture into 12 patties and chill in the fridge for 30 minutes, or if you’re pressed for time, place in the freezer for 10 minutes.
2.When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 5mm oil in a large frypan over medium-high heat and fry fish cakes for 2-3 minutes on each side until golden. Transfer to paper towel to drain.
3.Combine cornichons, mayonnaise and remaining dill in a bowl. Season. Serve fish cakes with dill and cornichon mayonnaise, watercress and lemon wedges.

12/28/2022

Whole baked snapper with ginger and chilli

INGREDIENTS
4 lemons, sliced, plus wedges to serve
6cm piece ginger, thinly sliced
2 garlic cloves, thinly sliced
2 long red chillies, sliced
1 cup coriander leaves, plus extra to serve
1/3 cup (80ml) olive oil
2 whole snapper, cleaned (ask your fishmonger to do this), skin scored
Thinly sliced spring onion & mint leaves, to serve

METHOD
1.Preheat a barbecue or chargrill to high.
2.Place 2 sheets of foil on a workbench and top each with a sheet of baking paper.
3.Divide half the lemon slices, ginger, garlic, chilli, coriander and oil between the paper and top with the fish. Cover with remaining lemon slices, ginger, garlic, chilli, coriander and oil, then season. Seal the parcels and cook on the barbecue for 25-30 minutes until cooked.
4.Open the parcels and top with spring onion, herbs and lemon wedges.

12/27/2022

12/27/2022

Fish with yoghurt tartar sauce and grain salad

INGREDIENTS
1 egg, chilled
1 cup (150g) arrowroot
1 tsp ground turmeric
Finely grated zest of 1 lemon, plus 2 tbs lemon juice
1 cup (280g) low-fat thick Greek-style yoghurt
2 tbs low-fat mayonnaise
16 cornichons, finely chopped
2 tbs chopped dill, plus extra sprigs, to serve
2 tbs baby capers, rinsed, drained, chopped
1 cup (200g) wholemeal couscous
1 tbs finely chopped flat-leaf parsley leaves
1/2 red onion, thinly sliced
Coconut or sunflower oil, to deep-fry
8 x 110g flathead fillets
Lemon wedges, to serve

METHOD
1.Lightly whisk the egg, arrowroot, turmeric, 2 tsp lemon zest, a pinch of salt and 1/2 cup (125ml) iced water in a bowl. Set aside.
2.To make the yoghurt tartar sauce, combine the yoghurt, mayonnaise, lemon juice, cornichons, dill and capers in a bowl and season. Set aside.
3.Cook the couscous according to packet instructions, then fluff with a fork. Add the parsley, onion and remaining lemon zest, then season and stir to combine. Cover and keep warm.
4.Half-fill a large saucepan with the oil and heat to 160°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Season the fish, then dip in the batter, shaking off any excess. Deep-fry for 2-4 minutes until golden and cooked through. Drain on paper towel.
5.Divide lemon couscous among serving plates and top with fish. Serve with the sauce, extra dill and lemon wedges.

12/26/2022

The Watermelon Hedgehog! 🍉☀️
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12/26/2022

Chermoula kingfish with moroccan beans

INGREDIENTS
4 x 180g skinless kingfish fillets
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
720g can mixed beans, rinsed, drained
1/4 cup sliced roasted capsicum
1/2 cup (125ml) chicken stock
1/2 cup coriander leaves
CHERMOULA
2 teaspoons sweet paprika
1 teaspoon finely grated ginger
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground all spice
2 tablespoons lemon juice
1/4 cup (60ml) olive oil

METHOD
1.For the chermoula, place all the ingredients in a large bowl and stir to combine.
2.Add the kingfish to the chermoula and toss to coat well. Set aside to marinate for 15 minutes.
3.Heat 1 tablespoon oil in a large saucepan and add the onion. Cook, stirring, for 2-3 minutes until softened, then add the garlic and cook for a further 2 minutes or until fragrant. Remove from heat.
4.Place 1/2 cup mixed beans in a food processor and whiz until smooth. Add the bean puree to the saucepan with the capsicum, chicken stock and remaining beans. Cook for a further 2-3 minutes until warmed through. Keep warm.
5.Heat the remaining 1 tablespoon oil in a frypan over medium heat. Cook the kingfish fillets for 2-3 minutes each side until just cooked through.
6.Serve the kingfish with the Moroccan bean mixture and garnish with coriander

12/24/2022

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

INGREDIENTS
400g orecchiette or other short dried pasta
1/3 cup (80ml) white wine
1/3 cup (80ml) white wine vinegar
2 eschalots, finely chopped
175g chilled unsalted butter, chopped
1 cup (120g) frozen peas
250g hot-smoked salmon or trout fillets, skin removed, flaked
2 tbs thickened cream
2 tbs chopped dill, plus extra sprigs to serve

METHOD
1.Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.

2.Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep warm. Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.

3.Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.

12/24/2022

Ribs recipe

INGREDIENTS

RIBS:

4 pounds (2 kg) baby back pork ribs

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons paprika

2 teaspoons salt

1 teaspoon cracked black pepper

1/2 teaspoon cumin

1 teaspoon chili or Cayenne powder (optional)

2 tablespoons olive oil

SAUCE:

2 cups (500ml) barbecue sauce

3 tablespoons minced garlic

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1/2 - 1 tablespoon cayenne pepper (optional for heat)

1 teaspoon salt

INSTRUCTIONS

Preheat oven to 350°F (180°C).

Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).

Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.

During the last 5 minutes of cook time, mix together sauce ingredients.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).

Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

Enjoy!