Pan-fried pork cutlets with sauteed red cabbage

Cooking Time: 25 minutes

Ingredients (serves 4)

• 2 tbs olive oil

• 2 bacon rashers, rind removed, coarsely chopped

• 500g red cabbage, hard core removed, thinly sliced

• 2 tbs apple cider vinegar

• 2 tbs brown sugar

• 4 (about 200g each) pork loin cutlets

• 2 sprigs fresh thyme, leaves picked

Method

Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until browned. Stir in the cabbage, vinegar and sugar, and scrape the base of the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to low. Cover and cook, stirring occasionally, for 20 minutes or until cabbage is tender. Season with salt and pepper.

Meanwhile, season both sides of the pork with salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the pork and cook for 4-5 minutes each side for medium or until cooked to your liking.
Divide the cabbage mixture and pork among serving plates. Sprinkle with thyme and serve with mash potato.

Variations

Beef with wholegrain mustard & red cabbage: Replace the pork with beef scotch fillet steaks. Serve with wholegrain mustard.

Chicken with red cabbage & sweet potato mash: Replace the pork with single chicken breast fillets. Replace the potato mash with sweet potato puree. Replace the thyme with 2 tbs chopped fresh tarragon. In step 2, cook the chicken over medium heat for 5 minutes each side or until cooked through.

Grilled eggplant with feta, walnuts & honey dressing

Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients (serves 6)
• 1kg Lebanese eggplant, trimmed, halved lengthways
• 2 tbs olive oil
• 2 bunches rocket, ends trimmed
• 60g (1/2 cup) walnut pieces, coarsely chopped
• 175g feta, crumbled
• Honey dressing
• 1 tsp cumin seeds
• 3 tsp tomato paste
• 2 tbs honey
• 2 tbs red wine vinegar
• 2 garlic cloves, finely chopped
• 160ml (2/3 cup) extra virgin olive oil

Method
To make the honey dressing, heat a small frying pan over low heat. Cook the cumin seeds, shaking the pan, for 3 minutes or until aromatic. Use a mortar and pestle, or a coffee or spice grinder, to coarsely crush the seeds. Whisk the cumin, tomato paste, honey, vinegar and garlic in a small bowl. Gradually add the oil in a thin, steady stream, whisking constantly until well combined. Season with salt and pepper.

Preheat a barbecue grill or chargrill on medium. Use a sharp knife to score the eggplant flesh diagonally. Brush the eggplant with the oil. Cook for 3 minutes each side or until lightly charred and tender. Transfer to a serving bowl.

Add the rocket and half the dressing. Toss to combine. Drizzle over the remaining dressing and top with the walnut and feta. Season with pepper.

Cauliflower soup

Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 head (1.3kg) cauliflower, cut into florets
• 500g sebago potatoes, peeled, chopped
• 1 litre chicken stock
• 1/2 cup pure cream

Method
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

Blend, in batches, until smooth. Return to pan over low heat. Add cream. Cook, stirring, for 2 minutes or until heated through. Serve.

Notes
• You could replace chicken stock with beef, vegetable or salt-reduced stock.
• Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
• Serve soup with crusty bread, bread rolls or pappadums.
• To blend soup, use a stick blender, jug blender or food processor.

Sticky mandarin loaves

Makes: 12

Ingredients
• 125g butter, softened
• 1 cup (215g) caster sugar
• 3 eggs
• 1 tbs finely grated mandarin rind
• 1/2 cup (55g) almond meal
• 3/4 cup (115g) plain flour
• 1/2 tsp baking powder
• 1/3 cup (60g) natural yoghurt
• 1/2 cup (100g) caster sugar, extra
• 1/4 cup (60ml) lemon juice
• 1/4 cup (60ml) mandarin juice
• White sugar, to sprinkle
• Shredded mandarin peel, to decorate

Method
Preheat oven to 160°C. Grease twelve 1/2 cup (125ml) capacity loaf or friand pans. Place on an oven tray.

Electric mix butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add mandarin rind, almond meal, flour, baking powder and yoghurt and stir to combine. Spoon evenly among pans and smooth over. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.

Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens. Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve.

Garlicky squash

Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients (serves 12)
• 1kg yellow squash, halved
• 1 tbs extra virgin olive oil
• 3 garlic cloves, crushed
• 4 green shallots, ends trimmed, thinly sliced

Method
Cook the squash in a large saucepan of boiling water for 4-5 minutes or until just tender. Drain well.
Heat the oil in a large frying pan over medium heat. Add garlic and cook for 30 seconds or until aromatic. Add the squash and cook, stirring, for 2 minutes or until heated through. Add the shallot and cook, stirring, for 1 minute or until combined. Transfer to a bowl to serve.

Notes
Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 just before serving the main.

Broccoli and purple kumara soup

Ingredients (serves 4)
• 1 tablespoon olive oil
• 20g butter
• 1 brown onion, finely diced
• 2 garlic cloves
• 300gms purple kumara, peeled and diced into 2cm squares
• 700gms broccoli, trimmed, cut into small florets
• 1 litre chicken stock
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• 2 slices bacon, rind removed and finely diced
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons parmesan cheese, finely grated

Method
Heat the oil and butter in a large saucepan over a medium-low heat. Add the onion, garlic and kumara and cook, stirring, for 8-10 minutes or until soft.

Add the broccoli, stock, bay leaf and nutmeg and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until vegetables are tender.

Remove from the heat and using a stick blender, process soup until smooth. (If using a food processor or blender, process the soup in batches until smooth). Season with salt and pepper.

Meanwhile, cook the bacon in a small frying pan over medium to high heat until crispy and golden, drain on paper towel.

French Onion Soup

Preparation Time - 10 minutes
Cooking Time - 50 minutes

Ingredients (serves 6)
• 80g butter
• 4 large brown onions, sliced crossways into rings
• 2 garlic cloves, crushed
• 2 tsp plain flour
• 1.5L (6 cups) beef stock
• 125ml (1/2 cup) dry red wine
• 1 bouquet garni sachet
• Salt & freshly ground black pepper
• 1 30cm baguette (French stick), cut crossways into 12 slices
• 55g (1 cup) finely shredded gruyere cheese

Method
Heat the butter in saucepan over med heat. Add the onions & garlic, & cook, stirring for 10 min until onions soft & light golden. Add the flour & cook, stirring, for 1 minute until flour bubbles & comes away from the side of the pan. Add the stock, wine & bouquet garni. Bring to the boil over med-high heat. Reduce heat to low & simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni. Taste & season with salt & pepper.

Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill & cook until light golden. Remove from grill & sprinkle each slice evenly with the cheese. Place under grill & cook until the cheese melts.

To serve, ladle soup into serving bowls & top with the baguette slices.

Savoury scones

Ingredients (serves 8)
• 4 cups (600g) self-raising flour
• Pinch cayenne pepper
• 100g chilled unsalted butter, cubed, plus extra to serve
• 150g ham, finely chopped
• 6 spring onions, finely chopped
• 1/2 red capsicum, finely chopped
• 1/2 green capsicum, finely chopped
• 2 cups (240g) finely grated tasty cheese
• 1 1/2 cups (375ml) milk, plus extra to brush


Method
Preheat the oven to 180°C fan-forced (200°C conventional). Grease and flour a baking tray.

Sift the flour into a large bowl, add the cayenne pepper and rub the butter with your fingertips until it resembles fine breadcrumbs. Stir in the ham, spring onion, ham, capsicums and 1 1/2 cups of the tasty cheese, and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined - do not overmix.

Place the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. Cut into eight wedges, then separate wedges slightly. Brush the top of the scones with extra milk and sprinkle over the remaining cheese. Bake for 20-25 minutes or until golden.

Serve warm, spread with extra butter.

Goi ga (chicken & cabbage salad)

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients (serves 8)
• 2 (about 250g each) single chicken breast fillets
• 1/4 savoy cabbage, finely shredded
• 110g (2 cups) bean sprouts
• 1 carrot, peeled, cut into thin matchsticks
• 1/2 cup fresh Vietnamese mint leaves
• 1/2 cup fresh coriander leaves
• 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
• Dressing
• 60ml (1/4 cup) fresh lime juice
• 2 tbs finely chopped palm sugar
• 2 tbs fish sauce
• 2 tbs rice wine vinegar
• 4 green shallots, ends trimmed, thinly sliced
• 1 fresh chilli, deseeded, finely chopped
• 1 garlic clove, finely chopped

Method
• Dressing: combine lime juice, palm sugar, fish sauce, vinegar, shallot, chilli & garlic in a screw-top jar. Shake until well combined.
• Place the chicken in frying pan & cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
• Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
• Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

Notes
Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.

Baked ricotta with roast tomatoes and bacon

Ingredients (serves 6)
• 3 potatoes (about 350g), peeled, halved
• 250g prosciutto slices
• 2 eggs
• 1kg fresh ricotta, drained
• 1/3 cup (25g) grated parmesan
• 1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
• 250g vine-ripened cherry tomatoes
• Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve
• 1 cup wild rocket leaves
• Extra virgin olive oil and balsamic vinegar, to drizzle

Method
• Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper.
• Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.
• Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.
• While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
• Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

Notes
To make bacon curls as in the photo, wrap rindless streaky bacon (without the eye) around round-handled metal spoons or kitchen utensils and bake in a 200°C oven for 5 minutes, then slide the bacon off the handle.

Pumpkin & spinach salad

Preparation Time - 10 minutes
Cooking Time - 30 minutes

Ingredients (serves 6)
• 600g pumpkin, deseeded, peeled, cut into wedges
• 2 tsp olive oil
• 2 tsp honey (Organic of course!)
• 2 tsp sesame seeds
• 1 tbs fresh lemon juice
• 1 tbs honey, extra
• 2 tbs extra virgin olive oil
• 2 tsp wholegrain mustard
• 1 x 150g pkt baby spinach leaves
• 1 x 75g pkt toasted pine nuts

Method
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.

Banana yoghurt muffins

Ingredients (Makes 12)
• 1 3/4 cups self-raising flour
• 1/2 cup caster sugar
• 1 cup natural yoghurt
• 1 egg
• 2/3 cup vegetable oil
• 2 large bananas, mashed

Method
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan. Sift flour and sugar into a bowl.

Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually add dry ingredients, stirring until just combined.

Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.

Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.

Potato roesti with smoked salmon

Ingredients (serves 4)
• 800g potatoes, peeled
• 1/3 cup (80ml) olive oil
• 1/2-1 tsp horseradish cream, or to taste
• 100g spreadable cream cheese
• 1 bunch rocket, leaves torn
• 200g sliced smoked salmon
• 1 tbs finely chopped chives

Method
Coarsely grate potatoes into a sieve placed over a bowl. Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.

Heat 1 tbs oil in a frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.

Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.

Warm chickpea & pumpkin dip

Ingredients (serves 4)
• 400g pumpkin, deseeded, peeled, cut into 2cm pieces
• 1 x 400g can chickpeas, rinsed, drained
• 90g (1/3 cup) 99 per cent fat-free natural yoghurt
• 2 tsp curry powder
• Salt
• Lebanese bread
• 2 tbs fresh coriander leaves, to garnish

Method
• Cook the pumpkin in a large saucepan of boiling water over medium heat for 10-12 minutes or until tender. Drain. Return to pan with chickpeas, yoghurt and curry powder. Use a potato masher or fork to mash until just combined. Taste and season with salt. Cover to keep warm.
• Heat Lebanese bread in oven until crisp. Break up for serving
• Spoon the dip among serving bowls and sprinkle with coriander to garnish. Serve with the broken Lebanese bread.

Caramelised pineapple

Ingredients (serves 4)
• 1/2 fresh pineapple, peeled, cut crossways into 8 x 1cm slices
• 1 tbs brown sugar
• 20g butter
• 2 tbs Malibu coconut liqueur
• 4 scoops lemon gelato
• Fresh passionfruit pulp, to serve

Method
Sprinkle both sides of the pineapple with the sugar. Melt the butter in a non-stick frying pan over high heat until foaming. Add the pineapple and cook for 2 minutes each side or until golden brown. Add the Malibu and bring to the boil. Remove from heat.

Divide pineapple among serving plates. Drizzle over the pan juices. Top with lemon gelato and passionfruit pulp and serve.

Barbecued corn with tomato & almond salad

Ingredients (serves 4)
• 200g cherry or grape tomatoes, quartered
• 1 eschalot, halved, thinly sliced
• 2 tbs olive oil, plus extra to brush
• 1 tbs red wine vinegar
• 4 fresh corn cobs, husks removed
• 1/2 cup basil leaves
• 1/4 cup flaked almonds, toasted

Method
Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.

Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.

Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.

Divide the corn among plates, top with salad and serve immediately.

Celery, rocket & pear salad with blue cheese dressing

Ingredients (serves 4)
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 80g soft blue cheese, coarsely chopped
• 80ml (1/3 cup) buttermilk
• 1/2 cup pale yellow celery leaves
• 3 celery sticks, ends trimmed, thinly sliced
• 80g rocket leaves, ends trimmed
• 1 large pear, quartered, cored, thinly sliced
• 35g (1/3 cup) walnuts, coarsely chopped

Method

1. Place the vinegar, mustard, blue cheese and 60ml (1/4 cup) of buttermilk in the bowl of a food processor and process until well combined. Transfer to a small bowl. Stir in the remaining buttermilk and season with pepper.
2. Place the celery leaves, celery, rocket, pear and walnuts in a large bowl and gently toss until just combined.
3. Divide the celery salad among serving bowls. Drizzle over the dressing to serve.

BBQ Pepper and Eggplant Salad

Ingredients
- 2 green peppers
- 2 red peppers
- 2 large Eggplants
- Extra Virgin Olive Oil
- Balsamic vinegar
- Sea Salt & freshly ground black pepper

Method
• Pre-heat your bbq.
• To prepare the peppers, trim the ends, halve and remove the seeds, then cut each half into 3 pieces.
• To prepare the eggplants, trim the ends and slice lengthways, abut 1cm thick.
• Coat all the vegetables liberally in olive oil and salt and place onto the bbq.
• Cook the vegetables until well coloured and slightly caramelized, remove from the heat and serve on a large platter.
• Finish with a splash of extra virgin olive oil, balsamic vinegar and some sea salt and freshly ground pepper.

Warm cauliflower salad

Ingredients (serves 4)
• 600g cauliflower, trimmed, cut into florets
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground cinnamon
• 1/2 cup toasted pine nuts
• 1/2 cup raisins
• 50g baby spinach
• lemon wedges, to serve

Method
1) Cook cauliflower in a saucepan of boiling water for 10 minutes or until just tender. Drain. Set aside.

2) Heat a large frying pan over medium-high heat. Add spices. Cook, stirring, for 1 minute or until fragrant. Add cauliflower. Cook, stirring, for 5 minutes or until golden. Remove from heat. Stir in pine nuts, raisins and spinach. Season with salt and pepper. Serve with lemon wedges.