- 5 garlic cloves, crushed
- 1 tablespoon paprika
- 1 large lemon, juiced
- 1/4 cup olive oil
- 1.5kg boned lamb leg, butterflied
- olive oil cooking spray
- jacket potatoes, to serve
Green olive mayonnaise
- 3/4 cup whole-egg mayonnaise
- 1/2 cup stuffed green olives, chopped
- 1 teaspoon paprika
- 1/2 small lemon, juiced
- Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
- Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
- Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
- Serve lamb with green olive mayonnaise and jacket potatoes.
- 3 1/2 cups cornflakes
- 2 teaspoons ground paprika
- 2 teaspoons lemon pepper
- 1 teaspoon garlic salt
- 1/2 cup plain flour
- 3/4 cup buttermilk
- 8 large chicken drumsticks, skin removed
- olive oil cooking spray
- steamed vegetables, to serve
- Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
- Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
- While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
- Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.
- 2 x 185g cans tuna in oil with chilli
- 1 small onion, chopped
- 1 1/2 cups (375ml) fish stock
- 350g arborio rice
- 100ml white wine
- 1/4 cup grated parmesan
- Grated rind and juice of 1 lemon, plus extra zest to serve
- 50g wild rocket
- Drain the tuna, reserving 1 tablespoon of the oil, and flake to separate.
- In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
- Mix the fish stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
- Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
- When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.
- 500g dried penne pasta
- 2 teaspoons olive oil
- 3 green onions, finely chopped
- 2 garlic cloves, crushed
- 2 sticks celery, finely chopped
- 250g cherry tomatoes, quartered
- 120g baby spinach
- 1/4 cup basil pesto
- 1 cup light evaporated milk
- 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style
- 1/2 cup grated light mozzarella cheese
- mixed salad leaves, to serve
- Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
- Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
- 4 x 120g skinless salmon or ocean trout fillets
- 1/3 cup (80ml) light soy sauce
- 2cm piece ginger, very finely shredded
- 1/3 cup (80ml) sweet chilli sauce
- Steamed rice, to serve
- 4 spring onions, thinly sliced on the diagonal
- Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.
- Cover with foil and bake for 8 minutes, or until just cooked through.
- Serve fish on rice, drizzled with sauce and garnished with spring onion.
- 2 tablespoons light soy sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 600g chicken breast fillets, trimmed, thinly sliced
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 2 eggs, lightly beaten
- 3 cups cold cooked rice (see note)
- 1 cup Thai basil leaves
- 4 green onions, sliced diagonally
- 1/4 cup fried shallots
- Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
- Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice.
- Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.
- 375g bowtie (farfalle) pasta
- 100g butter, chopped
- 2 zucchini, coarsely grated
- 2 yellow zucchini, coarsely grated
- 1 garlic clove, crushed
- 2 cups shredded cooked chicken
- 2 green onions, thinly sliced
- 1 large lemon, rind finely grated, juiced
- 1/4 cup chopped flat-leaf parsley leaves
- grated parmesan cheese, optional, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
- Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
- Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.
- 375g dried spaghetti pasta
- 1/4 cup olive oil
- 250g shortcut rindless bacon rashers, thinly sliced
- 3 garlic cloves, crushed
- 2 large zucchini, grated
- 2 teaspoons finely grated lemon rind
- grated parmesan cheese, to serve
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan. Cover to keep warm.
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring, for 3 minutes or until browned. Add garlic and zucchini. Cook, stirring, for 1 minute. Add bacon mixture to pasta. Add lemon rind, reserved liquid and remaining oil. Toss to combine. Top with parmesan. Serve.
- 1 tbs olive oil
- 1 medium onion, finely chopped
- 150g mild pancetta or bacon, chopped
- 2 (approx 300g) small single chicken breast fillets, diced
- 1 garlic clove, crushed
- 300g long-grain white rice
- 1 x 500g jar good-quality tomato passata or pasta sauce
- Salt and pepper
- 1 tbs chopped fresh basil leaves (plus a few extra to garnish)
- 200g brie cheese, sliced
- Preheat oven to 180°C.
- Heat the oil in a medium ovenproof frying pan or casserole dish over medium heat. Add the onion and cook for 1-2 minutes or until just starting to soften. Add pancetta and cook for 2 minutes. Add the chicken and garlic, and cook, stirring, until chicken is lightly browned. Stir in the rice, tomato passata and 500ml water. Season with salt and pepper and bring to the boil. Cover the pan with a lid or some foil and place in preheated oven to bake for 30 minutes or until most of the liquid has been absorbed. Stand the pan, covered, on the bench for 5 minutes to absorb excess liquid. Stir in the basil.
- Preheat grill to high. Place the brie, slightly overlapping, on top of the rice and place under the grill for 5 minutes until the cheese starts to melt and turn golden. Garnish with the basil leaves.
- 500g fresh potato gnocchi
- 1 cup light thickened cream
- 1/4 cup sun-dried tomato pesto
- 150g chargrilled capsicum, finely chopped
- 150g baby spinach
- 1/2 cup grated parmesan cheese
- Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on medium-high.
- Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.
- Add gnocchi to cream mixture. Toss to combine. Transfer to a greased 6cm-deep, 8 cup-capacity baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.
- 450g fresh thin Hokkien noodles
- 1 tablespoon peanut oil
- 3cm piece ginger, peeled, finely chopped
- 2 garlic cloves, crushed
- 2 small red chillies, deseeded, finely chopped
- 6 cups reduced-salt chicken stock
- 500g chicken breast fillets, trimmed
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 3 teaspoons brown sugar
- 4 green onions, thinly sliced diagonally
- 1 bunch baby bok choy, chopped
- finely shredded green onions, to serve
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
- Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
- Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
- Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.
- 250g spiral pasta
- 3 cobs corn, kernels removed (see note)
- 250g green beans, trimmed, cut into 3cm pieces
- 250g lean leg ham, cut into short strips
- 1 red capsicum, cut into thin strips
- 3 ripe tomatoes, chopped
- 1/4 cup flat-leaf parsley leaves, finely chopped
- 1 small avocado, peeled, stone removed, chopped
- 1/4 cup 99% fat-free salad dressing
- Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
- Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
- Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.
- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- 3 (750g) potatoes, peeled, roughly chopped
- 4 cups (1 litre) chicken stock
- 2 corn cobs
- 500g gourmet marinara mix
- 200ml thickened cream
- Sea salt & freshly ground black pepper, to taste
- 2 tbs chopped fresh chives
- 2 tbs chopped fresh parsley
- Crusty French bread
- Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
- Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
- Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
- Stir through chives and parsley. Serve immediately with bread.
- 500g lean beef mince
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 1/2 cup fresh white breadcrumbs
- 1/3 cup basil leaves, finely chopped
- 1/3 cup grated parmesan cheese
- 1 egg, lightly beaten
- 700g bottle (2 3/4 cups) tomato pasta sauce with basil
- 4 cups chicken stock
- 1/2 cup risoni pasta
- 2 zucchini, diced
- 150g green beans, trimmed, cut into thirds
- 1/3 cup grated parmesan cheese and
- crusty Italian bread, to serve
- Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
- Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
- Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
- Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.
- 1 x Basic roast chicken ingredients (see related recipe)
- 400g dried tortiglioni or rigatoni pasta
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 small red onion, finely chopped
- 500g jar tomato pasta sauce
- 2 cups grated mozzarella cheese
- 100g baby spinach leaves
- Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
- Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
- Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.
- 900g pumpkin, peeled, cut into 1cm cubes
- 1/4 cup (60ml) olive oil
- 1/2 tbs honey, plus extra to drizzle
- 850ml vegetable stock
- 1 onion, chopped
- 2 celery stalks, finely chopped
- 2cm piece ginger, grated
- 1 cup (220g) arborio rice
- 2/3 cup (160ml) white wine
- Juice of 1/2 lemon
- 1/2 cup chopped flat-leaf parsley, plus extra to garnish
- 2 tbs mascarpone, plus extra to serve
- Preheat the oven to 220°C.
- Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
- Place stock in a saucepan and keep at a simmer over low heat.
- Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
- Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.
