Ingredients (serves 4)
4 single chicken breast fillets
2 tsp piri piri seasoning
Olive oil spray
1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
1 tbs fresh lemon juice
2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
1/4 cup (45g) Sunbeam currants
1/4 cup fresh continental parsley leaves
1/4 cup shredded fresh mint
Salt & freshly ground pepper
Lemon wedges, to serve
Method
Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
Whisk the yoghurt and lemon juice in a small bowl until smooth.
Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.
Sunday, November 9, 2008
Monday, November 3, 2008
Orange & date tart
Ingredients (serves 6)
250g plain flour
110g pure icing sugar
110g unsalted butter, chilled
1 egg
16 fresh dates, pitted, halved
5 egg yolks
100g caster sugar
450ml cream
1 orange, zested
Cardamom syrup
10 green cardamom pods
1 orange, zested
6 oranges, juiced
225g caster sugar
2-3 tbs brandy
Method
Preheat oven to 190°C. Place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a floured surface and use to line a 26cm tart pan with removable base. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to oven for 10 minutes until crisp and golden. Place halved dates in pastry case.
Reduce oven temperature to 160°C. Beat egg yolks and caster sugar in a bowl until combined. Stir in cream, then strain. Stir in zest and pour over dates. Bake for 30 minutes or until just set. Set aside to cool.
Meanwhile, to make the syrup, use a mortar and pestle or rolling pin to lightly crush cardamom pods. Remove seeds and discard pod. Place seeds in a pan with remaining ingredients and cook over low heat, stirring, to dissolve sugar. Simmer over low heat for 10 minutes. Set aside to cool before serving with the tart.
250g plain flour
110g pure icing sugar
110g unsalted butter, chilled
1 egg
16 fresh dates, pitted, halved
5 egg yolks
100g caster sugar
450ml cream
1 orange, zested
Cardamom syrup
10 green cardamom pods
1 orange, zested
6 oranges, juiced
225g caster sugar
2-3 tbs brandy
Method
Preheat oven to 190°C. Place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a floured surface and use to line a 26cm tart pan with removable base. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to oven for 10 minutes until crisp and golden. Place halved dates in pastry case.
Reduce oven temperature to 160°C. Beat egg yolks and caster sugar in a bowl until combined. Stir in cream, then strain. Stir in zest and pour over dates. Bake for 30 minutes or until just set. Set aside to cool.
Meanwhile, to make the syrup, use a mortar and pestle or rolling pin to lightly crush cardamom pods. Remove seeds and discard pod. Place seeds in a pan with remaining ingredients and cook over low heat, stirring, to dissolve sugar. Simmer over low heat for 10 minutes. Set aside to cool before serving with the tart.
Chicken caesar baguettes
Ingredients (serves 8)
8 slices prosciutto
1 tbs olive oil
4 single chicken breast fillets, halved horizontally
1 x 45g can anchovy fillets, drained
250g (1 cup) good-quality whole egg mayonnaise
2 tbs fresh lemon juice
2 tsp Worcestershire sauce
2 tsp Dijon mustard
2 (about 340cm each) large baguettes (French breadsticks)
3 baby cos lettuces, leaves separated, washed, dried
80g shaved parmesan
Method
Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.
Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.
Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.
8 slices prosciutto
1 tbs olive oil
4 single chicken breast fillets, halved horizontally
1 x 45g can anchovy fillets, drained
250g (1 cup) good-quality whole egg mayonnaise
2 tbs fresh lemon juice
2 tsp Worcestershire sauce
2 tsp Dijon mustard
2 (about 340cm each) large baguettes (French breadsticks)
3 baby cos lettuces, leaves separated, washed, dried
80g shaved parmesan
Method
Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.
Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.
Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.
Tuesday, October 28, 2008
Prawn Fried Rice
Preparation Time 10 minutes
Ingredients (serves 6)
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce
Method
Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
Add the shallot and bean sprouts and stir-fry for 1 minute or until combined.
Enjoy
Chef Nathan
Ingredients (serves 6)
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce
Method
Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
Add the shallot and bean sprouts and stir-fry for 1 minute or until combined.
Enjoy
Chef Nathan
Monday, October 20, 2008
Ricotta and lime pancakes
Ingredients (serves 2)
3/4 cup plain flour
1/2 teaspoon baking powder
1 tablespoon brown sugar
1 egg, separated
2 tablespoons low-fat ricotta
200ml skim milk
1 small lime, rind finely grated, juiced
olive oil cooking spray
1/4 cup low-fat vanilla yoghurt
1 tablespoon honey
2 passionfruit, halved
lime wedges, to serve
Method
Sift flour and baking powder into a bowl. Stir in sugar. Make a well in the centre. Whisk egg yolk, ricotta, milk, lime rind and 1 tablespoon lime juice in a bowl until well combined. Add to flour and whisk until batter is smooth. Cover and set aside for 20 minutes to rest.
Whisk eggwhite in a bowl until firm peaks form. Fold gently into batter.
Heat a non-stick frying pan over medium-high heat. Spray with oil. Pour 1/3 cup batter into centre of pan and tilt to spread. Cook for 2 to 2 1/2 minutes or until small bubbles appear on surface.
Carefully turn and cook for a further 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, spraying pan with oil before cooking each pancake.
Place 3 pancakes on each plate. Top with yoghurt and drizzle with honey. Spoon over passionfruit pulp. Serve with lime wedges.
3/4 cup plain flour
1/2 teaspoon baking powder
1 tablespoon brown sugar
1 egg, separated
2 tablespoons low-fat ricotta
200ml skim milk
1 small lime, rind finely grated, juiced
olive oil cooking spray
1/4 cup low-fat vanilla yoghurt
1 tablespoon honey
2 passionfruit, halved
lime wedges, to serve
Method
Sift flour and baking powder into a bowl. Stir in sugar. Make a well in the centre. Whisk egg yolk, ricotta, milk, lime rind and 1 tablespoon lime juice in a bowl until well combined. Add to flour and whisk until batter is smooth. Cover and set aside for 20 minutes to rest.
Whisk eggwhite in a bowl until firm peaks form. Fold gently into batter.
Heat a non-stick frying pan over medium-high heat. Spray with oil. Pour 1/3 cup batter into centre of pan and tilt to spread. Cook for 2 to 2 1/2 minutes or until small bubbles appear on surface.
Carefully turn and cook for a further 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, spraying pan with oil before cooking each pancake.
Place 3 pancakes on each plate. Top with yoghurt and drizzle with honey. Spoon over passionfruit pulp. Serve with lime wedges.
Sunday, October 12, 2008
Barramundi with Summer Vegetables
Ingredients (serves 4)
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 zucchini, chopped
1 red capsicum, chopped
1 eggplant, chopped
3 Roma tomatoes, chopped
1/4 teaspoon caster sugar
1/4 cup chopped basil leaves
4 (700g) barramundi fillets
olive oil cooking spray
lemon wedges,
crusty bread
Method
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook for 20 minutes, or until tender. Stir through basil. Season with salt and pepper. Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through. Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.
Notes & tipsNote: Perch or ling are also suitable white-fleshed fish suitable for pan frying.
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 zucchini, chopped
1 red capsicum, chopped
1 eggplant, chopped
3 Roma tomatoes, chopped
1/4 teaspoon caster sugar
1/4 cup chopped basil leaves
4 (700g) barramundi fillets
olive oil cooking spray
lemon wedges,
crusty bread
Method
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook for 20 minutes, or until tender. Stir through basil. Season with salt and pepper. Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through. Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.
Notes & tipsNote: Perch or ling are also suitable white-fleshed fish suitable for pan frying.
Sunday, October 5, 2008
Sausage risoni
Ingredients (serves 4)
1/4 cup olive oil
500g gourmet peppered
beef sausages (see tip)
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
1 green capsicum, thinly sliced
700g bottle Italian tomato passata sauce (see note)
500g packet risoni pasta
1 tablespoon oregano leaves, chopped
80g baby rocket
25g parmesan cheese, shaved
Method
Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.
Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.
Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.
Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.
Notes & tips
Tip: Chicken, pork or chorizo sausages would all be suitable in this recipe.
Note: Tomato passata is a concentrated sauce made from sieved tomatoes, available from the supermarket.
SourceSuper Food Ideas - June 2006 , Page 69
1/4 cup olive oil
500g gourmet peppered
beef sausages (see tip)
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
1 green capsicum, thinly sliced
700g bottle Italian tomato passata sauce (see note)
500g packet risoni pasta
1 tablespoon oregano leaves, chopped
80g baby rocket
25g parmesan cheese, shaved
Method
Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.
Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.
Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.
Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.
Notes & tips
Tip: Chicken, pork or chorizo sausages would all be suitable in this recipe.
Note: Tomato passata is a concentrated sauce made from sieved tomatoes, available from the supermarket.
SourceSuper Food Ideas - June 2006 , Page 69
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