chicken, prawn and tomato paella

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1 tablespoon olive oil 1 x 200g chicken breast fillet, trimmed and chopped 200g green (raw) prawns (shrimp), tails intact 1 small brown onion, chopped 2 cloves garlic, crushed teaspoon chilli flakes teaspoon smoked paprika cup (150g) medium-grain rice 1 x 400g can diced tomatoes 1 cup (310ml) chicken stock flat-leaf parsley leaves and lemon wedges, to serve Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and prawns and cook for 45 minutes or until golden and cooked through. Set aside and keep warm. Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 2025 minutes or until the rice is cooked. Stir through the chicken and prawns and cook for a further 1 minute. Top with parsley and serve with lemon wedges. Serves 2.

angel hair pasta with pesto and goat's curd

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400g angel hair pasta cup store-bought pesto 1 tablespoon lemon juice cup finely grated parmesan sea salt and cracked black pepper 125g goat's curd+ extra-virgin olive oil, for drizzling Cook the pasta in a saucepan of salted, boiling water for 2 3 minutes or until al dente. Drain and return to the pan. Add the pesto, lemon juice, parmesan, salt and pepper and toss until well combined. Divide between serving plates, top with goats curd and drizzle with oil to serve. Serves 4. + You can buy fresh goats curd from specialty food stores and delicatessens. If u navailable, substitute with soft goats cheese.

red wine osso buco

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8 x 200g osso buco (veal shin) sea salt and cracked black pepper plain (all-purpose) flour, for dusting cup (60ml) olive oil 1 brown onion, chopped 2 cloves garlic, crushed cup (90g) tomato paste 2 cups (500ml) red wine 2 cups (500ml) beef stock hot buttered toast, to serve chopped parsley leaves, to serve Heat a large deep frying pan over medium heat. Sprinkle the osso buco with salt and pepper and lightly dust in the flour. Add the oil and cook the veal, in batches, for 2-3 minutes each side or until browned. Set aside. Add the onion and garlic and cook for 2 minutes or until the onion is softened. Add the tomato paste, wine and stock, bring to the boil and cook, stirring, for 1 minute. Return the osso buco to the pan, reduce the heat to low, cover and simmer for 1 hour. Remove the lid and simmer for a further hour or until the meat is tender and sauce has thickened. Sprinkle with the parsley and serve with hot buttered toast. Serves 4.

chicken and leek pie

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1 tablespoon olive oil 6 x 150g chicken thigh fillets, chopped 40g butter 2 small leeks, sliced 2 cloves garlic, crushed 2 tablespoons thyme leaves cup (35g) plain (all-purpose) flour 2 cups (500ml) milk sea salt and cracked black pepper 2 x quantities shortcrust parmesan pastry (see below) 1 x quantity eggwash (see below) shortcrust parmesan pastry 2 cups (300g) plain (all-purpose) flour 1 cup (80g) finely grated parmesan 150g cold butter, chopped 1 teaspoon sea salt flakes 1 egg 1 tablespoon cold milk

eggwash 1 egg, lightly beaten 2 tablespoons single (pouring) cream

To make the eggwash, place the egg and cream in a bowl and mix to combine. To make the shortcrust parmesan pastry, place the flour, cheese, butter and salt in the bowl of a food processor and process for 1 2 minutes or until the mixture resembles fine breadcrumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 180C (350F). Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 45 minutes or until golden. Remove from pan, set aside and keep warm. Add the butter, leeks, garlic and thyme to the pan and cook for 7 8 minutes or until softened. Add the flour and cook for 2 minutes. Add the milk, salt and pepper and cook for a further 3 minutes or until thickened. Return the chicken to the sauce and refrigerate until cooled completely. Roll half the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 31cm-round lightly greased pie tin with the pastry. Fill with the chicken mixture. Roll the remaining pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Place on top of the pie and trim the excess pastry. Brush with the eggwash and bake for 35 40 minutes or until the pastry is golden. Makes 4.

slow-cooked beef ragu pasta

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1kg beef brisket, cut into 4 pieces plain (all-purpose) flour, for dusting cup (60ml) olive oil 1 brown onion, thickly sliced 3 cloves garlic, peeled 1 cup (250ml) dry red wine 2 cups (500ml) beef stock 1 cup (250ml) water 1 x 400g can cherry tomatoes 4 bay leaves 2 tablespoons tomato paste 1 tablespoon caster (superfine) sugar 400g caserecci+ pasta sea salt and cracked black pepper cup basil leaves finely grated parmesan, to serve Preheat oven to 180C (350F). Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 23 minutes each side or until browned. Remove from the pan and set aside. Reduce heat to low, add the remaining oil, onion and garlic and cook for 6 8 minutes or until softened. Increase heat to high.Add the wine and cook, scraping the bottom of the pan, for 2 3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove the lid and roast for a further 30 minutes. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside. Cook the pasta in a large saucepan of salted boiling water for 1012 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve. Serves 4 6. + Caserecci is a rustic rolled tube of pasta available from Italian grocery stores and delicatessens. You can also use rigatoni, if desired.

blueberry tart
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1 sheet ready prepared shortcrust pastry 1 egg, lightly beaten 2 teaspoons white sugar 1 cup (240g) sour cream cup (60g) brown sugar teaspoon vanilla extract 2 cups (300g) fresh blueberries icing (confectioner's) sugar, to serve Preheat oven to 180C (355F). Trim the edges of pastry to form a square and place on a baking tray lined with non-stick baking paper. Brush with the egg and sprinkle with the white sugar. Bake for 15 minutes or until golden. Mix the sour cream, brown sugar and vanilla until just combined. Spread over the pastry, top with the blueberries and dust with the icing sugar to serve. Serves 46.

apple, rhubarb and cinnamon pan pies

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8 large Granny Smith (green) apples, peeled, cored and chopped 4 stalks rhubarb, trimmed and chopped 1 tablespoon lemon juice cup (110g) caster (superfine) sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 tablespoons cornflour (cornstarch) 1 tablespoon water 2 sheets store-bought puff pastry 1 egg, lightly beaten 2 tablespoons granulated sugar teaspoon ground cinnamon, extra store-bought vanilla custard, to serve Preheat oven to 200C (400F). Place the apple, rhubarb, lemon juice, sugar, cinnamon and vanilla in a bowl and toss to combine. Divide the mixture between 2 x 14cm frying pans with a heatproof handle and cover with aluminium foil. Place over medium heat and cook for 6 8 minutes or until just tender. Remove from heat. Combine the cornflour and water, divide between pans, and stir through the apple mixture. Cut 2 x 20cm rounds from the pastry and make a small cut in the top of the pastry. Place on top of the apple mixture and pinch the edges to seal. Brush the pastry with egg. Combine the granulated sugar and extra cinnamon and sprinkle over the pastry. Bake for 2530 minutes or until golden and crisp. Serve with custard. Serves 46.

hummingbird slice
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cup (140g) brown sugar cup (125ml) vegetable oil 2 eggs cup canned crushed pineapple, drained 1 banana, mashed 1 cup grated carrot (about 2 carrots) cup (115g) self-raising (self-rising) flour, sifted teaspoon bicarbonate of (baking) soda, sifted 1 teaspoon ground cinnamon cup (20g) shredded coconut cup (30g) chopped pecans honey, to serve Preheat oven to 160C (320F). Place the sugar, oil and eggs in a bowl and whisk to combine. Add the pineapple, banana and carrot and mix to combine. Add the flour, bicarbonate of soda, cinnamon, coconut and pecans and mix to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 45 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Slice and serve with honey. Serves 68.

roast tomato soup

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12 large vine-ripened tomatoes (2kg), halved 1 head garlic, whole and unpeeled 2 tablespoons olive oil sea salt and cracked black pepper 3 cups (750ml) chicken stock 23 teaspoons sugar Preheat the oven to 180C (350F). Place the tomatoes and garlic on two baking trays lined with non-stick baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes or until very soft. Allow to cool slightly. Squeeze the garlic flesh from its skin and process in a blender with the tomatoes and any juice from the baking trays in two batches until smooth. Cook the tomato mixture, stock and sugar in a saucepan over medium heat for 6 minutes, stirring occasionally. To serve, ladle into bowls or mugs and top with a spoonful of mint pesto (see below). Serves 46. Mint pesto: Roughly chop 1 cup mint leaves, cup flat-leaf parsley, cup toasted pine nuts and cup finely grated parmesan cheese in a blender or food processor. Add cup (60ml) olive oil and blend until combined. Serve spoonfuls on top of tomato, lentil or vegetable soups.

lemon and broccoli soup

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50g butter 1 leek, rinsed and sliced 2 cloves garlic, crushed 1 head broccoli, chopped 4 cups (1 litre) vegetable stock 100g baby spinach leaves 1 cup (250ml) single (pouring) cream 1 tablespoon lemon juice sea salt and cracked black pepper 80g fresh ricotta Heat a deep, medium saucepan over high heat. Add the butter, leek and garlic and cook, stirring, for 5 minutes or until the leek is tender. Add the broccoli and stock, bring to the boil and cook for 810 minutes or until the broccoli is tender. Add the spinach and cook for a further 12 minutes. Use a hand-held blender to blend the soup until smooth. Stir in the cream, lemon juice, salt and pepper. Ladle into bowls and top with ricotta to serve. Serves 4.

chicken and pumpkin stir-fry

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2 tablespoons peanut oil 2 onions, sliced 2 small red chillies, seeds removed and chopped teaspoon cracked black pepper 4 chicken breast fillets, sliced 600g pumpkin, peeled and thinly sliced 3 tablespoons fish sauce cup basil leaves Heat the oil in a preheated frying pan or wok over medium to high heat. Add the onion, chilli and pepper and cook for 1 minute. Add the chicken and cook for 3 minutes or until browned. Add the pumpkin and fish sauce, cover and cook for 34 minutes, stirring occasionally, until the pumpkin is just soft. Stir through the basil and serve with steamed jasmine rice. Serves 4.