Ham, tomato and rocket pizza

INGREDIENTS
o 300g shaved ham
o 4 large wholemeal pitta bread 
o 500g halved cherry tomatoes 
o ½ thinly sliced small red onion
o 2/3 cup low-fat ricotta cheese 
o 60g baby rocket leaves 
o 1/3 cup finely shredded fresh basil

METHOD
 Preheat oven to 200°C/180°C fan-forced. 
 Place 4 large wholemeal pitta bread on oven trays; spread 1 tablespoon tomato paste over each
bread. 
 Divide 300g shaved ham, 500g halved cherry tomatoes and ½ thinly sliced small red onion
between bread; dollop 2/3 cup low-fat ricotta cheese between pizzas. 
 Bake about 10 minutes. Serve sprinkled with 60g baby rocket leaves and 1/3 cup finely shredded
fresh basil.

Snapper with spicy tomato sauce

INGREDIENTS

o 2 tablespoons olive oil

o 3 cloves garlic, crushed
o 3 shallots (75g), chopped finely
o 425g can diced tomatoes
o 1 tablespoon dry sherry
o 1 tablespoon soy sauce
o 1 teaspoon sambal oelek 
o 2 teaspoons white sugar
o 4 snapper fillets (1kg)
o 75g baby spinach leaves
o 2 teaspoons red wine vinegar 
METHOD

 Heat half the oil in small frying pan; cook garlic and shallot, stirring, about 1 minute or until
shallot softens. Stir in undrained tomatoes, sherry, sauce, sambal and sugar; bring to the
boil. Reduce heat; simmer, uncovered, about 10 minutes or until liquid has reduced by half.

Meanwhile, cook fish, uncovered, in heated oiled large frying pan about 10 minutes or until
cooked as desired. 

Place spinach in medium bowl with combined vinegar and remaining oil; toss gently. Serve
fish with spicy sauce and spinach salad.
 Pasta with zucchini lemon garlic sauce
INGREDIENTS
375g farfalle (bow tie pasta or other short pasta)
3 medium (280g) green zucchini
3 medium (280g) yellow zucchini or squash
30g butter
1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup (80ml) vegetable stock
½ cup (125ml) cream
2 teaspoons finely grated lemon rind
75g baby spinach leaves
1/3 cup coarsely chopped fresh chives
shaved parmesan cheese, for serving

METHOD
 Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain.
Return to the pan to keep warm.
 Meanwhile, halve zucchini lengthways and slice thinly on the diagonal. 
Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high
heat, stirring, until zucchini is just tender. Add stock; bring 
to the boil. Reduce heat, add cream,  rind, spinach and chives. Stir until hot. Season to taste with
salt and pepper.
 Add pasta to zucchini mixture in pan; toss gently to combine.
 Serve topped with parmesan cheese and with a tomato salad, if desired. 

Orecchiette boscaiola
INGREDIENTS
375g orecchiette pasta
60g butter
135g pancetta, chopped finely
150g mushrooms, sliced thinly
1 clove garlic, crushed
1 teaspoon cracked black pepper
300ml cream
½ cup (40g) finely grated parmesan cheese
METHOD
 Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
 Melt butter in medium frying pan; cook pancetta, stirring, 5 minutes. Add mushrooms and garlic;
cook, stirring, 3 minutes.
 Add pepper and cream; simmer, uncovered, about 5 minutes or until sauce reduces by half
 Add cheese; stir over low heat, 2 minutes or until cheese melts. Combine pasta and sauce in
large bowl
 Mexican pork cutlets with avocado salsa
INGREDIENTS
2 tablespoons taco seasoning mix
¼ cup (60ml) olive oil
4 x 230g pork cutlets
3 small (270g) tomatoes, seeded, 
chopped finely
1 small (200g) avocado, chopped finely
1 (130g) Lebanese cucumber, seeded, chopped finely
1 tablespoon lemon juice
240g packet wholegrain tortillas
lime wedges and mixed salad leaves, 
for serving
METHOD
 Combine seasoning, 2 tablespoons of the oil and pork in a large bowl. Turn pork to coat.
 Cook pork on a heated oiled grill plate until browned on both sides and just cooked through.
 Meanwhile, combine remaining oil in a medium bowl with tomato, avocado, cucumber and
juice. Season to taste with salt and pepper. 
 Serve the pork cutlets with avocado salsa, tortillas warmed according to pack instructions, lime
wedges and mixed salad leaves, if desired.

Chicken and chorizo salad with garlic mayonnaise

INGREDIENTS
1 (170g) chorizo, sliced thinly
garlic mayonnaise
600g chicken breast fillets
½ cup (150g) quality egg mayonnaise
¾ cup (110g) pimiento-stuffed green olives
1 clove garlic, crushed
3 pieces (125g) bottled roasted red 
½ teaspoon sweet or smoked paprika
capsicum, sliced thinly
1 tablespoon lemon juice
½ small (50g) red onion, sliced thinly
salt and freshly ground black pepper 
2 cups loosely packed fresh flat-leaf 
to taste
parsley leaves
1/3 cup (55g) toasted almond kernels
lemon wedges, for serving

METHOD
 GARLIC MAYONNAISE: Combine all ingredients in a small bowl. 
 Heat a medium frying pan on medium-high heat, cook chorizo in the pan until crisp on both
sides. Remove from pan; drain on absorbent paper.
 Sprinkle the chicken with salt; cook chicken in same pan in fat from chorizo until browned on
both sides and just cooked through. Remove chicken from pan, cover to keep warm. 
 Meanwhile, combine olives, capsicum, onion, parsley, almonds and chorizo in a large bowl.
 Divide salad among serving plates, top with sliced chicken and Garlic Mayonnaise. Sprinkle with
pepper and serve with lemon wedges, if desired
 Cajun Spiced Chicken Burgers
INGREDIENTS
1 trimmed (100g) celery stick, sliced thinly
600g chicken mince
2 green onions (green shallots), 
salt and freshly ground black pepper
sliced thinly
2 tablespoons plain flour
2 tablespoons coarsely chopped fresh 
1 tablespoon Cajun seasoning 
flat-leaf parsley
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1 medium (200g) green capsicum, 
1 teaspoon wholegrain mustard
sliced thinly
1 loaf (430g) Turkish bread
1 medium (150g) tomato, quartered, 
4 butter lettuce leaves
sliced thinly
2 tablespoons mayonnaise
METHOD
 Combine the mince, salt and pepper in a medium bowl. Shape the mixture into four large
patties. Coat the patties in combined flour and Cajun seasoning; discard the excess flour
mixture.
 Heat a large non-stick frying pan; add the oil and patties, cook until browned 
on both sides and cooked through. 
 Meanwhile, combine capsicum, tomato, celery, onion, parsley, vinegar, mustard and salt to
taste in a medium bowl.
 Cut the bread into four pieces crossways; split the bread pieces in half. Toast, cut side up, under
a preheated grill. 
 Layer four toasted bread pieces with lettuce, capsicum mixture, patties and mayonnaise. Top
with the remaining bread slices.

Chicken Piccata with Pasta & Mushrooms

PREPARATION
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6
minutes or according to package directions. Drain and rinse.  INGREDIENTS
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. 6 ounces whole-wheat angel hair pasta
Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon 1/3 cup all-purpose flour, divided
salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a 2 cups reduced-sodium chicken broth
large nonstick skillet over medium heat. Add the chicken and cook until browned 1/2 teaspoon salt, divided
and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; 1/4 teaspoon freshly ground pepper
cover and keep warm. 4 chicken cutlets, (3/4-1 pound total),
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add trimmed
mushrooms and cook, stirring, until they release their juices and begin to brown, 3 teaspoons extra-virgin olive oil, divided
about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook 1 10-ounce package mushrooms, sliced
until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, 3 large cloves garlic, minced
lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, 1/2 cup white wine
stirring, until the sauce is thickened, about 5 minutes. 2 tablespoons lemon juice
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup 1/4 cup chopped fresh parsley
of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. 2 tablespoons capers, rinsed
Serve the pasta topped with the chicken and the reserved sauce. 2 teaspoons butter