You will need to start this recipe 1 day ahead.

INGREDIENTS:

1 stick lemongrass, roughly chopped
4cm piece ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
4 coriander roots, chopped
2 tbsp smooth tamarind paste
2 tbsp fish sauce
2 tsp brown sugar
1kg pork fillet, diced into 4cm cubes
4 wooden skewers
1/2 bunch fresh flat-leaf parsley, roughly chopped
1/2 bunch fresh mint, finely chopped
1/2 bunch fresh coriander, roughly chopped
100g cherry tomatoes, quartered
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
Juice of 1 lemon
2 tbsp sweet chilli sauce, plus extra to serve
2cm piece ginger, finely grated
1/4 cup granulated peanuts

PREPARATION:

  1. Using either a pestle and mortar or food processor, grind together lemongrass, ginger, garlic and coriander roots.
  2. Add the tamarind, fish sauce and brown sugar and continue mixing until you have a smooth paste.
  3. Pour marinade over pork and cover. Leave to marinade overnight. Soak skewers in water for a few hours or overnight to prevent them burning.
  4. When you are ready to cook, preheat top oven element.
  5. Once pork is ready, thread pieces evenly onto skewers. Cook under a hot grill for 5 minutes either side, or until beginning to char. Alternatively, you can cook these on the BBQ.
  6. Serve warm with salad and extra sweet chilli sauce.
  7. For salad, combine parsley, mint, coriander, tomatoes, red onion and capsicum in a bowl. Whisk together lemon juice, sweet chilli and ginger and pour over salad.
  8. Transfer to a plate and scatter with peanuts.
Published in Pork

INGREDIENTS:

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

PREPARATION:

  1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
  2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
  3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
  4. Heat sunflower oil in a large roasting pan over medium high heat.
  5. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
  6. Just before serving, spread chopped herbs on a large sheet of baking paper.
  7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
  8. Serve thickly sliced, and garnish with shiso if desired.
Published in Beef

INGREDIENTS:

4 boneless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 tbsp vegetable oil
1/2 cup chicken broth
2 tbsp chives, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp lime or lemon juice
1 tsp fresh basil leaves, finely chopped
1 tsp Dijon mustard
salt and pepper to taste

PREPARATION:

  1. Wash chicken and pat dry.
  2. Flatten chicken breasts evenly with a mallet.
  3. Sprinkle salt and pepper over it.
  4. Heat 1 tbsp butter and 1 tbsp oil in a pan.
  5. Cook and stirring chicken over medium-high heat for 8-10 minutes on both side or until juices run clear.
  6. Remove from the platter and keep warm.
  7. Heat remaining 1 tbsp of butter and oil in another pan.
  8. Stir chicken broth, chives, fresh parsley, lemon juice, chopped basil leaves, Dijon mustard.
  9. Cook and stir until butter is melted.
  10. Pour this sauce over chicken.
  11. Chicken with herb Sauce is ready now.
  12. Serve hot with rice or pasta.
Published in Poultry

A simple, yet classic, Spaghetti Carbonarra.

INGREDIENTS

400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste

PREPARATION

  1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

  2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

  3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

  4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

  5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Published in Pasta

This recipe packs a punch with contrasting flavours and textures.

Fragrant from the herbs, crunchy from the almonds, soft and savoury from the onion and potato, salty and sharp from the olives and hot and spicy from the chilli.

Give this picturesque bake a go and enjoy the beautiful flavours and fragrances.

INGREDIENTS:

100g blanched almonds, roughly chopped
100g pitted kalamata olives, roughly chopped
1 bunch continental parsley, chopped
1 bunch basil, chopped
1 green chilli
a little extra virgin olive oil
4 chicken marylands (or drumsticks)
1 long red chilli
2 cloves garlic
1 lemon, zest and juice
1 tablespoon dijon mustard
4 – 5 large potatoes, skin on, sliced
2 brown onions, peeled and sliced into rings
125mL white wine

PREPARATION

  1. Preheat your oven to 200 degrees celsius.
  2. First make your green herb marinade. In a bowl combine the almonds, olives, parsley, basil, green chilli, salt’n'pepper and a little olive oil to combine. Set aside.
  3. Next make your red/yellow marinade. Combine the red chilli, garlic, mustard, lemon juice and zest. Coat your chicken pieces in the red/yellow marinade and set aside for 10 minutes.
  4. Meanwhile in the bottom of a baking tray, lay your slices of potato and onion. Season with salt and pepper and lightly coat in a little olive oil.
  5. Heat a frying pan with a little oil and brown your chicken pieces.
  6. Place the browned chicken pieces on top of the potato and onion mixture. Top the chicken with the green herb marinade.
  7. Pour the white wine into the tray to moisten the potato and onion mix.
  8. Cover the tray with foil and bake for 25 minutes. After this time, remove the foil and bake for a further 15-20 minutes until brown and cooked through
Published in Poultry

A simply delicious, quick and easy salmon recipe. Herb Crusted Salmon zips up a simple piece of fish into a special supper dish.

Imperative to this dish are shallots, do not substitute with onion as the flavour will be too strong. Shallots have a soft, sweetness that supports the dish rather than overwhelms.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4

Ingredients:

  • 150ml extra virgin olive oil
  • ½ teaspoon coriander seeds, crushed
  • 4-5 shallots, finely sliced into rings
  • 1 garlic clove, lightly crushed but still whole
  • 4 tbsp fresh flat leaf parsley, roughly chopped
  • 2 very ripe tomatoes, peeled, deseeded and finely chopped
  • 4 tbsp roughly chopped fresh flat leaf parsley
  • 1 lemon, zest and juice
  • For the oat crust:
  • 6 tbsp porridge oats
  • 2 tbsp medium oatmeal
  • 3 tbsp roughly chopped fresh chives
  • 1 free-range egg
  • 2 tbsp olive oil4 x 175g salmon fillets

Preparation:
Preheat the oven to 220C/425F/Gas 7.

  • First make the sauce base. Place the olive oil into a small pan over a low heat. Add the coriander seeds, shallots and garlic and cook gently for ten minutes without colouring. Remove the garlic clove from the sauce, then stir in the chopped tomatoes, a good squeeze of lemon juice (keeping some back for drizzling on the salmon) and 2 tbsp of the chopped parsley and set aside while you prepare the salmon.
  • To make the herb crust, place the oats, oatmeal, chives, the remaining parsley, 1 tablespoon of lemon zest and egg in a food processor and blitz for 20-30 seconds until damp and crumbly-looking.
  • Next heat the oil in an ovenproof non-stick frying pan over a high heat. Season the salmon fillets and place into the hot pan, skinned side uppermost. Sear the salmon for one minute then turn over. Quickly press the herb mixture on top of the salmon, drizzle with lemon juice, then transfer to the oven and cook for 4-5 minutes (depending on thickness), until the salmon is just cooked through and the crust is golden and crisp.
  • When cooked remove from the oven and place a salmon steak onto each serving plate, spooning the sauce around. Serve with buttered new potatoes.
Published in Seafood