Chilli chicken stir-fry

Serving size: Serves 4

Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken
Convenience recipes: Budget

Ingredients
2 cups (400g) jasmine rice
3 cups (750ml) water
2 tablespoons peanut or vegetable oil
500g baby buk choy
600g chicken thigh fillets, trimmed, cut
into thin strips
4cm piece fresh ginger, peeled, sliced thinly
2 cloves garlic, sliced thinly
1 fresh long red chilli, seeded, sliced
1 bunch green onions (green shallots), cut into 3cm lengths
1/2 cup (125ml) sweet chilli sauce
1/4 cup (60ml) soy sauce
1 teaspoon cornflour
2 tablespoons white vinegar

Method
1.
2.

3.

4.

Place rice in a microwave-safe container with the water. Cover with lid; microwave on HIGH (100%) for
18 minutes or until tender.
Meanwhile, heat a teaspoon of oil in a wok over high heat; stir-fry buk choy with a splash of water for 1
minute or until wilted.
Remove from wok. Add another teaspoon of oil to wok, stir-fry 1/4 of the chicken until cooked. Remove
from wok and repeat until all chicken is cooked.
Reduce the heat to medium; add 2 teaspoons oil. Stir-fry the ginger, garlic and chilli until softened and
fragrant. Return the chicken to the wok with sauces and onions. Stir cornflour and vinegar in small bowl;
add to the wok. Cook, stirring, for about 1 minute or until the sauce is thickened and darkened. Stir in
the buk choy.
Serve stir-fry immediately with jasmine rice.
Not suitable to freeze. Stir-fry not suitable to microwave.

Balsamic steak with tomato pasta salad

Ingredients
200g dried penne pasta
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed
4 (150g each) beef sirloin steaks
olive oil cooking spray
250g cherry truss tomatoes
1/4 cup small fresh basil leaves
50g baby rocket

Method
1.
2.
3.

4.
5.

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
Transfer to a bowl. Add 1 tablespoon oil. Toss to combine.
Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add
steak. Turn to coat.
Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes
each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5
minutes.
Meanwhile, cook tomatoes for 2 to 3 minutes or until softened.
Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to
combine. Serve steaks with pasta salad.

Creamy mushroom fettuccine

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta

Ingredients
1/2 cup (40g) desiccated coconut
1 cup (250ml) milk
1/2 cup (110g) caster sugar
1 teaspoon powdered gelatine
1 tablespoon cold water
4 egg yolks
300ml thickened cream
1 fresh coconut, optional
4 passionfruit

Method
1.
2.

3.
4.

5.

6.

7.

Place the desiccated coconut in a small frying pan. Cook, stirring, over medium heat until coconut is
browned lightly.
Place the milk in a small heavy-based saucepan over a very low heat; add the toasted coconut and
sugar. Bring the milk to just simmering; barely simmer milk for 15 minutes, stirring occasionally to
dissolve sugar. Strain the milk mixture into a bowl through a fine sieve. Using the back of a large spoon,
press coconut in sieve to remove as much liquid as possible. Discard the coconut.
Sprinkle the gelatine over the water in a small bowl.
Whisk the egg yolks in a medium bowl until paler in colour; whisk in the warm milk mixture. Pour mixture
into a clean medium saucepan; stir over a medium heat for about 8 minutes or until the mixture coats
the back of the spoon. Remove from the heat; add the softened gelatine, stir until dissolved. Strain the
custard through a fine sieve into a jug. Refrigerate, stirring occasionally, until cool but not cold.
Beat the cream in a small bowl with an electric mixer until soft peaks form. Fold the whipped cream into
the cooled custard mixture in two batches. Divide the mixture between six serving bowls or glasses.
Cover with plastic wrap; refrigerate for 3 hours or overnight until set.
If using coconut, pierce the eyes of the coconut with a thick metal skewer. Drain out the liquid. Hit the
coconut sharply with a hammer; open coconut. Remove outer husk. Using a vegetable peeler, peel flesh
into thin strips.
Spoon passionfruit pulp over the bavarois, top with coconut, if desired.

Not suitable to freeze or microwave.

Ham and capsicum muffin pizzas

Ingredients
4 wholemeal English muffins, split
80ml (1/3 cup) pizza sauce
1 small red capsicum, deseeded, thinly sliced crossways
100g shaved ham, thinly sliced
100g (1 cup) mozzarella, coarsely grated
fresh basil leaves to serve

Method
1.
2.

3.

Preheat grill on high. Place 4 wholemeal English muffins, split, on a baking tray. Cook under grill for 1-2
minutes each side or until toasted.
Spread 80ml (1/3 cup) pizza sauce over the cut side of the muffins. Top with 1 small red capsicum,
deseeded, thinly sliced crossways, 100g shaved ham, thinly sliced, and 100g (1 cup) coarsely grated
mozzarella. Cook under grill for 1 minute or until the mozzarella melts.
Sprinkle with fresh basil leaves to serve.

Chilli beef hot pot

Serving size: Serves 4
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef

Ingredients
1/4 cup (35g) plain flour
11/2 tablespoons ground cumin
1 teaspoon chilli powder
1 teaspoon smoked paprika
2 tablespoons olive oil
1kg gravy beef or shin beef, cut into 4cm pieces
1 large (200g) brown onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
3 long green chillies, seeded, chopped
2 cups (500ml) beef stock
400g can chopped tomatoes
1 tablespoon sugar
1 teaspoon salt

Method
1.
2.

3.
4.

Preheat the oven to 160C (140C fan-forced). Combine flour and spices in a large bowl; season
generously with salt and ground white pepper. Toss beef in flour mixture to coat. Shake off excess.
Heat a large heavy-based flameproof pan or baking dish. Add 1/2 tablespoon oil; cook beef, in batches,
adding oil as needed over medium-high heat until browned (3-4 minutes per batch). Remove from the
pan.
Heat a further 1/2 tablespoon oil in same pan; cook onion and garlic, stirring, for about 5 minutes or until
soft but not coloured. Add tomato paste and chilli; cook, stirring, for a further minute.
Return beef to pan with stock, undrained tomatoes, sugar and salt. Bring to simmer and put lid on, or
cover tightly with foil. Bake for 2 to 21/2 hours or until the beef is tender and falling apart. Season to
taste with salt and pepper. Serve the beef topped with sliced green chillies and fried tortillas, sour cream
and tomato salsa, if desired.

Suitable to freeze. Not suitable to microwave.

Japanese beef rolls

Ingredients
6 beef minute steaks
12 stalks asparagus
12 spring onions
1 carrot
60ml (1/4 cup) light soy sauce
2 tbs sake (see Top tips) or dry sherry
2 tbs mirin (see Top tips)
2 tsp caster sugar
2 tbs vegetable oil
40g butter
100g button mushrooms, thinly sliced
Steamed rice, to serve

Method
1.

2.

3.

4.

5.
6.

Bring a saucepan of water to the boil over mediumhigh heat. Meanwhile, halve beef widthwise. Place
half the beef side by side between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound
until 4mm thick. Repeat with remaining beef.
Trim asparagus and onions to 8cm lengths. Cut carrot into 12 x 8cm-long batons. Blanch asparagus and
carrot in boiling water for 30 seconds. Add onions, then blanch for a further 30 seconds. Drain, refresh in
iced water, then drain again. Pat dry with paper towel.
To assemble rolls, place 1 piece of beef lengthwise on a work surface. Lay 1 asparagus stalk, 1 carrot
piece and 1 onion widthwise along bottom edge. Roll up beef to enclose vegetables. Secure with a
toothpick. Repeat with remaining beef and vegetables.
Combine soy sauce, sake, mirin and sugar in a bowl. Add beef rolls and turn to coat. Heat 1 tbs oil in a
frying pan over medium heat. Add half the rolls and cook, turning, for 5 minutes or until browned and just
cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tbs oil and rolls.
Wipe pan clean and reserve remaining marinade.
Return pan to heat with butter. Melt butter, then add mushrooms. Cook, tossing, for 3 minutes or until
browned. Stir in reserved marinade, bring to a simmer, then remove from heat.
Divide beef rolls among bowls. Drizzle with mushroom sauce and serve with steamed rice.

Pork and fennel sausage risotto

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pork

Ingredients
6 (380g) pork and fennel sausages
1 tablespoon olive oil
20g butter
1 medium (150g) brown onion, chopped finely
1 medium (300g) fennel bulb, trimmed, chopped finely
1 clove garlic, crushed
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) dry white wine
3 1/2 cups (875ml) chicken stock
2 cups (500ml) water
1/2 cup (60g) frozen peas
1/2 cup (40g) finely grated parmesan
2 teaspoons finely chopped fresh thyme

Method
1.
2.

3.
4.

Cook sausages in a heated 6-litre (24-cup) pressure cooker until browned. Remove from cooker; slice
thinly.
Heat oil and butter in cooker; cook onion, fennel and garlic, stirring, until vegetables soften. Add rice; stir
to coat in butter mixture. Add wine; simmer, uncovered, until liquid is absorbed. Add stock and the water;
secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 7 minutes.
Release pressure using the quick release method; remove lid. Add sausage and peas; cover, stand 5
minutes. Stir in half the parmesan and thyme; season to taste.
Serve risotto sprinkled with parmesan.

Not suitable to freeze or microwave.

Lemon chicken drumsticks with citrus chilli salt

Serving size: Serves 4-6
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Ingredients
1 large fresh red chilli, seeded, sliced thinly
1/2 cup sea salt flakes
1 teaspoon finely grated lime rind
2 teaspoons finely grated lemon rind
3 teaspoons finely grated orange rind
2 tablespoons lime juice
1/4 cup (60ml) lemon juice
1/3 cup (80ml) orange juice
1/4 cup (60ml) extra virgin olive oil
2 tablespoons honey
12 (1.8kg) chicken drumsticks
12 basil leaves

Method
1.

2.

3.

Preheat oven to 180C (160C fan-forced). Pound chilli, salt and rinds in a mortar and pestle or process
until fine flakes form. Spread the salt mixture out on a small oven tray. Bake for about 5 minutes or until
dry. Cool; store in an airtight jar or container.
Whisk the juices, oil and honey in a large bowl until combined. Add drumsticks; stir to coat. Transfer
drumsticks and marinade into a baking dish. Add basil. Bake for about 50 minutes or until cooked
through, turning occasionally. Cool.
Transfer chicken and pan juices to storage container. Refrigerate until ready to serve. Serve sprinkled
with the citrus salt.

Suitable to freeze. Not suitable to microwave.

Beef stroganof
Serving size: Serves 4
Cooking time: 15mins
Course: Main
Favourite flavours: Chicken

Ingredients
250g dried fettuccine
1 tablespoon olive oil
600g rump steak, thinly sliced
20g butter
1 large brown onion, thinly sliced
2 garlic cloves, crushed
200g button mushrooms, thinly sliced
1 tablespoon paprika
1 cup sour cream
1/2 cup beef stock
1 tablespoon lemon juice
2 tablespoons finely chopped fresh chives

Method
1.
2.

3.
4.

Cook fettuccine in a saucepan of boiling, salted water following packet directions, until tender. Drain.
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3
minutes or until browned. Transfer to a bowl. Melt butter in pan. Add onion and garlic to pan. Cook,
stirring, for 5 minutes or until softened. Add mushrooms. Cook for 5 minutes or until mushrooms are
tender.
Add paprika. Cook for 1 minute or until fragrant. Add sour cream and stock. Cook, stirring, over low heat
for 2 minutes or until combined. Return beef to pan. Stir to combine. Stir in lemon juice.
Divide pasta between bowls. Spoon over stroganoff mixture. Sprinkle with chives. Serve.

Chinese-style braised pork ribs

Serving size: Serves 4
Cuisine type: Chinese
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Pork
Convenience recipes: four or less

Ingredients
1.5kg pork spare ribs (pork belly rashers)
3 cups (750ml) water
1 teaspoon five spice powder
5cm piece (25g) fresh ginger, peeled, sliced finely
10-12 cloves garlic, crushed
1/4 cup (60ml) soy sauce
1/4 cup (60ml) oyster sauce
1/2 cup (110g) firmly packed brown sugar
1/2 teaspoon chilli powder
2 tablespoons cornflour
1/4 cup (60ml) water, extra

Method
1.

2.
3.
4.

Place the pork and water in a large saucepan over high heat. Stir in five spice, ginger, garlic, sauces,
sugar and chilli. Bring to the boil. Reduce the heat, simmer, covered loosely, for about 1 hour or until the
pork skin is gelatinous and the meat is tender.
Remove pork from the pan; bring liquid to the boil. Boil, uncovered, for about 5 minutes or until the
sauce is reduced by about half.
Stir cornflour and extra water together in a small bowl until smooth; stir into the sauce. Simmer,
uncovered, for about 2 minutes or until the sauce is thick.
Smother the pork in sauce. Serve with sliced green onions, large red chillies, steamed rice and Asian
greens, if desired.

Suitable to freeze. Not suitable to microwave.