Beef, bacon and mushroom kebabs

Makes

12 kebabs

Equipment

You will need 12 bamboo or metal skewers

Ingredients

• 6 (about 690g) beef fillet steaks, cut into 2.5cm pieces
• 24 (about 700g) shortcut bacon rashers, halved lengthways
• 48 dried bay leaves
• 12 button mushrooms, halved

Method

1. Preheat your barbecue or char grill on medium-high.
2. Thread bacon, beef, bay leaves and mushroom onto 1 skewer, wrapping the bacon around the beef.
3. Repeat to make 12 kebabs.
4. Cook the kebabs for about 2-3 minutes each side for medium or cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Sesame coleslaw

Ingredients (serves 4)

• 1/2 small (300g) wombok (Chinese cabbage), shredded
• 1/2 small (500g) red cabbage, shredded
• 1 carrot, peeled, cut into matchsticks
• 2 green onions, thinly sliced diagonally
• 1 cup beansprouts, trimmed
• 1 tablespoon sesame seeds, toasted
• 1/3 cup fresh coriander leaves
• 1/4 cup natural yoghurt
• 2 tablespoons whole-egg mayonnaise
• 1 tablespoon Trident sweet chilli sauce
• 1 teaspoon lime juice

Method

1. Place wombok, cabbage, carrot, onion, beansprouts, sesame seeds and coriander in a bowl.
2. Whisk together yoghurt, mayonnaise, sweet chilli sauce and lime juice in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

Serves 4 as a side dish.
You can prepare Sesame coleslaw up to 3 hours ahead. Add yoghurt mixture just before serving.

Pea & pea shoot soup with coriander and sweet chilli cream

Ingredients (serves 4)

• 2 tbs olive oil
• 20g unsalted butter
• 1/2 tsp ground cumin
• 2 tsp grated ginger
• 1 onion, finely chopped
• 1 potato, peeled, chopped
• 1/2 bunch coriander, stems cleaned and chopped, leaves picked
• 500g frozen peas
• 50g pea shoots (see note), plus extra to garnish
• 3 cups (750ml) chicken stock
• 2 tbs sweet chilli sauce
• 200ml creme fraiche or sour cream
• Juice of 1 lemon

  Method

  1. Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
  2. Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
  3. Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
  4. Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.

Crepes with citrus sauce

Ingredients (serves 4)

• Crepes

• 1 cup plain flour
• 1 1/2 cups milk
• 2 eggs
• 80g butter, melted

• Citrus sauce

• 60g butter, chopped
• 1/4 cup caster sugar
• 5 large oranges, rind shredded, juiced
• 1 large lemon, rind shredded, juiced
• 2 tablespoons Cointreau, optional
• cream or ice-cream, to serve

  Method

  1. Make crepes Sift flour into a large bowl. Using a fork, whisk milk, eggs and 3 tablespoons butter in a jug. Add to flour and whisk until a smooth batter forms. Cover and set aside for 30 minutes.
  2. Heat an 18cm (base) crepe pan over medium heat. Brush with butter. Pour 2 tablespoonfuls batter into center of pan and swirl quickly to coat base. Cook for 2 minutes or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Top with a sheet of baking paper.
  3. Repeat with remaining batter, greasing pan between crepes if necessary. Continue to layer crepes between baking paper.Cool completely. Cover with plastic wrap and refrigerate until required.
  4. Preheat oven to 180°C. Place crepes in a stack on a large sheet of foil. Wrap securely. Place on a baking tray and bake for 15 to 20 minutes or until heated through.
  5. Make citrus sauce: Melt butter in a large, non-stick frying pan over medium-low heat. Add sugar, rinds, 1 1/4 cups orange juice, 1/4 cup lemon juice and liqueur, if using. Stir until sauce is hot and sugar dissolves.
  6. Fold heated crepes into quarters. Place crepes on plates. Pour over 1/3 cup hot sauce. Serve with cream or ice-cream.

  Notes

• Crepes can be made up to 3 days in advance. Wrap tightly in greaseproof paper and foil and refrigerate. Sauce can be made up to 1 day in advance. Place plastic wrap on surface and store in the fridge.

Peach and coconut cup cakes

Makes

8

Equipment

You will need 8 muffin cases.

Ingredients

• 125g unsalted butter, chopped
• 3/4 cup dessicated coconut
• 1 1/2 cups icing sugar, sifted, extra for dusting
• 1 1/4 cup self raising flour, sifted
• 1 egg, lightly beaten
• 4 egg whites
• 2 peaches, stone removed and flesh chopped

• Method

  1. Preheat oven to 170°C. Place butter in a saucepan over medium heat. Heat until fully melted. Remove and set aside.
  2. Place coconut, icing sugar and flour in a large bowl and make a well in the center. Fold egg, egg whites and melted butter into the mix until fully combined then fold through peaches.
  3. Line a 3/4 cup capacity 12-hole muffin pan with 8 muffin cases. Spoon the mixture into each lined hole and bake for 25-30 minutes or until golden and cooked through. Remove from oven and cool completely. Dust with icing sugar before serving if desired.
   

Mexican chicken and guacamole wraps

Preparation Time

10 minutes

Ingredients (serves 6)

• 1 large Woolworth country-style roast chicken
• 2 ripe avocados, halved, stone removed, peeled
• 2 tsp fresh lemon juice
• 1/2 tsp Tabasco sauce
• 6 Mountain Bread white wheat wraps
• 100g baby spinach leaves
• 6 small ripe tomatoes, thinly sliced

Method

1. Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.
2. Place the avocado, lemon juice and Tabasco sauce in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.
3. Place wraps on a clean work surface. Divide the avocado mixture among the wraps. Top with chicken, spinach and tomato. Roll up firmly to enclose filling. Wrap in non-stick baking paper to serve.

Indian lamb rissoles

Ingredients (serves 4)

• 750g lamb mince
• 1 cup fresh white breadcrumbs
• 1 brown onion, grated
• 1 lemon, rind finely grated, juiced
• 1/4 cup mild curry paste
• 1 egg, lightly beaten
• 2/3 cup mint leaves, finely chopped
• 2/3 cup thick, natural yoghurt
• 1 Lebanese cucumber, finely diced
• olive oil cooking spray
• 4 naan breads, halved
• 100g baby spinach leaves, to serve

Method

1. Combine mince, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
2. Combine yoghurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate and cover to keep warm.
4. Spray both sides naan with oil. Barbecue for 1 to 2 minutes each side or until toasted. Serve rissoles with toasted naan, minted yoghurt and spinach.

Tandoori chicken salad

Preparation Time

15 minutes

Cooking Time

6 minutes

Ingredients (serves 4)

• 2 tbs tandoori curry paste
• 3/4 cup (210g) fat-free natural yoghurt
• 400g chicken tenderloins
• 1/4 cup chopped fresh mint
• 1 tbs fresh lime juice
• Salt & freshly ground pepper
• Olive oil spray
• 200g Woolworths fresh sweet iceberg
• 200g grape tomatoes, halved lengthways
• 1 Lebanese cucumber, peeled into ribbons
• 80g snow pea sprouts
• Pappadums, to serve (optional)

Method

1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Pad Thai

Ingredients (serves 4)

• 250g packet rice stick noodles
• 2 lemons, juiced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

Method

1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

Thai Ginger Chicken

 
What u Need

• 1 bunch fresh cilantro, stems removed
• 3 jalapeños, seeded and chopped
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 3 tablespoons olive oil $
• 1 medium yellow onion, sliced $
• 1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise $
• 2 13.5-ounce cans unsweetened coconut milk
• 2 tablespoons soy sauce $
• 1 1/2 teaspoons kosher salt
• 1 pound boneless, skinless chicken breasts, 1/2 inch thick $
• 2 cups cooked white rice $

Preparation

1. Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
   
   Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer. Add the reserved cilantro mixture, the remaining salt, and the chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.
   
   Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.

Thai rissoles

Ingredients (serves 4)

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 2 teaspoons grated palm sugar
• 2cm piece fresh ginger, peeled, grated
• 2 garlic cloves, crushed
• 350g firm tofu, drained, cut into 4 slices
• bread rolls, baby rocket, cucumber ribbons and sweet chilli sauce, to serve

Method

1. Combine sauces, sugar, ginger and garlic in a shallow glass or ceramic dish. Add tofu. Turn to coat. Cover and refrigerate for 1 hour (if time permits), turning occasionally.
2. Cook tofu, in a large frying pan sprayed with oil, over medium-high heat, for 2 to 3 minutes each side or until golden.
3. Serve in rolls with rocket, cucumber and sweet chilli sauce.

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