HOT HONEY HALOUMI COCONUT BITES
These are fun, tasty little morsels! The combination of the super savoury Riverina Dairy Haloumi and the sweet spiciness of the hot honey make you want to dive back for more and more!
Read MoreZA'ATAR LAMB MEATBALLS
These are my za’atar lamb meatballs with green harissa sauce…and they’re delicious…RECIPE…
Read MoreTHAI BEEF SALAD
Spicy, ballsy and delicious - Thai Beef Salad 🌶️🔥 RECIPE 👇
Read MoreRED WINE AND MAPLE FLANK W/ CHIMMI BEANS
THIS RECIPE WAS DEVELOPED FOR LAITHWAITES WINES AND OUR COW
Red Wine & Maple Flank w/ Chimi Beans
Steak + Marinade
500g Our Cow Flank Steak
1 cup Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz
1/4 cup maple syrup
2 tsp whole cumin seeds
2 cloves garlic, crushed
1 tbs sea salt
2 tbs oil
Chimi Beans
2 x cans canellini beans, rinsed and drained
1 cup parsley, finely chopped
1 cup coriander, finely chopped
2 long red chili, finely diced
1 clove garlic, finely diced
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Sea salt and pepper, to taste
Step 1. Heat up your BBQ over a medium high heat (I am using charcoal in this recipe, but perfect for a gas BBQ or even if you have a griddle pan inside). While the BBQ is heating, marinade the steak in a shallow dish covering with wine, maple, spices, sea salt and oil. Use your hands to get it mixed and coating the steak well. You can do this ahead of time, and keep in the fridge until ready to cook.
Step 2. Cook the steak to your liking, for a cut like flank I light to have it cooked medium rare, even closer to the rare side of things. Turn the steak frequently to ensure even cooking and a nice char all over (thats why you want the high heat). Remove from the BBQ and allow it to rest for 5 minutes or so.
Step 3. While the steak is resting, toss together the bean salad - simply grab a large bowl and give it all a good toss. Again, this can be made ahead of time as it will hold well.
Step 4. To serve, slice the flank steak in 1cm thick pieces and then serve to a large platter on top of a bed of the chimi beans. A great sharing dish that is the perfect addition to your summer BBQ table. Serve with a glass of the Laithwaites The Black Pig 'The Prize' Mclaren Vale Shiraz, if its hot, I don't mind this wine slightly chilled.
Hashbrown, Bacon, Egg & Cheese Muffins
I recently cooked this recipe on Ch7 Sunrise for Starlight Foundation in support of their Tour De Kids Challenge. A cycling challenge during the months of October where participants set cycling goals and raise money for Starlight to help support sick kids and their families during their hospital stay and through their incredible Starlight Wish program.
These Hash Brown, Bacon, Egg & Cheese Muffins are perfect after a big cycle, or as a morning snack or even for the kids lunchboxes after morning or afternoon sports!
RECIPE BELOW
Prep 00:15
Cook 00:20
Makes 12
Super Easy
6 eggs
200ml thickened cream
6 hashbrowns, par cooked, cut in quarters
3/4 cup cooked crispy bacon bits
3/4 cup grated tasty cheese
Step 1. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture about half way up the muffin tin, slide in a hashbrown half, top the egg mix with bacon and cheese and place into the oven for 20mins or until the eggs are set and the cheese is golden.
RIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
MORE BBQ FAV’S BELOW…
CHILAQUILES
RECIPE IN VIDEO BELOW
MORE MEXICAN VIBES HERE
Featured
STRAPATSADA
RECIPE DEVELOPED FOR LEGGO’S
Twist up your classic breakfast scrambled eggs with this Greek inspired Strapatsada.
It is quick, easy and adds a nice kick to the morning routine.
Serves 1-2
Cook 15mins
1 tbs butter
1/2 jar Leggo's Gourmet Tomato & Adelaide Hills Chardonnay Pasta Sauce 390g
5 whole eggs, whisked
Extra virgin olive oil, to dress
Parsley, finely chopped, to garnish
Dill, finely chopped, to garnish
Wedge of lemon, to serve
Feta, crumbled, to serve
Fresh bread or crusty toast, to serve
Step 1. Place a medium fry pan or skillet over a medium high heat. Add butter and then the Leggo’s Gourmet Tomato & Adelaide Hills Chardonnay Pasta sauce. Now you want to cook this for 5-10mins to reduce nicely, thicken slightly and really enhance those flavours.
Step 2. Reduce the heat slightly and add the eggs, stir through the sauce until fully incorporated and keep stirring until eggs have just set.
Step 3. To serve, dish out on plates, top a drizzle of olive oil, add herbs and cheese to your liking and eat with fresh or crusty bread!
MORE BREAKFAST OPTIONS
CURRIED KIDNEYS
Would you eat lambs kidney? 🐑🫘
These are my Curried Kidneys
This is something I grew up eating as a kid and is honestly one of my favourite comfort foods that is sure to fill you up and warm you on a cold morning (for some reason we would always have them for breakfast). Don't knock it till you try it 🤗
4 rashers streaky bacon, cut in strips
1 small brown onion, diced
2 tbs butter
1 tbs Keen’s curry powder
1 tbs plain flour
4 lambs kidneys, cleaned and cut in chunks
2 1/2 cups whole milk
White bread, for toast, to serve
Step 1. In a large saucepan cook off the bacon until most of the fat has rendered out, add onion and stir well cooking until softened and aromatic.
Step 2. Add butter and curry powder (I like to use the classic Keens curry powder for this dish) mix well to coat and activate the spices in the pan. Pop in the flower along with the kidneys and gently stir to coat in flour. Cook out for 2-3 mins.
Step 3. Add the milk a little at a time until you acquire the desired consistency (feel free to add more or less milk depending on your liking). Cook kidneys for 5mins over a gentle simmer.
Step 4. Serve over toasted white bread (has to be white bread haha) and enjoy.
This makes enough for me to smash all on my own but would be plenty for 2x people.
CRISPY TINNED POTATOES W/ TANDOORI DIP
Crispy *Tinned* Potatoes w/ Tandoori Dip 🔥RECIPE👇
Yeh, they’re tinned potatoes, and I like them….
3-4 dried chili, stalks removed
2 capsicum, core removed, cut in chunks
1 brown onion, cut in chunks
2 red chili, halved
2 cans tinned potatoes
Oil
Sea salt
1 tbs tandoori spice blend (for this recipe I used @raginisspice)
1/2 tbs turmeric
1 cup raw cashews
1 tbs olive oil
1/2 cup fresh coriander leaves
2 tbs plain yoghurt
Sea salt, to taste
Crumbled paneer, to serve
Fresh coriander leaves, to serve
Olive oil, to dress
Step 1. Preheat oven to 230C. Steep dried chili in a small bowl with boiling water, allow to sit and soften. On a large oven tray place the capsicum, onion and chili, dress with olive oil and season with salt, give a good toss to coat. Place in oven and cook until slightly charred and softened (about 20mins)
Step 2. On another lined baking tray place the potatoes, with your hand, gently squish the potatoes so you get some nice cracks and edges which will become crispy. Drizzle with oil and season with salt, toss to coat. Place into oven and cook for 25-30mins or until crispy and golden.
Step 3. Once capsicum, onion and chili is cooked add to a blender along with steeped dried chili, plus about 2 tbs of the steeping liquid, add the spice mix, turmeric, cashews, oil, coriander and yoghurt and season well with salt to taste. Blitz to a nice chunky dip (you don't want this too smooth or too watery!)
Step 4. Serve it all up with a layer of the capsicum dip, the potatoes and then top with crumblings or paneer, coriander leaves and a drizzle of olive oil to dress.
MORE INDIAN INSPIRED DISHES
Featured
PUMPKIN LASAGNE
Pumpkin Lasagne
Serves 4 (increase qty to make larger tray)
1/2 medium Kent Pumpkin, skin removed, cut into chunks
1 brown onion, diced
1 sprig rosemary, whole
2 leaves sage, whole
Olive oil
Sea salt, to season
Bechamel
6 tbs (85g) butter
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed with rosemary, bay & sage
2 cups cheese (1 cup parmesan / 1 cup cheddar - or melting cheeses of your choice), reserve a little cheese for topping the lasagne
Walnut Ricotta
1/2 cup walnuts
500g fresh ricotta
Rosemary & Sage, finely chopped
Sea salt, to taste
5 fresh lasagne sheets
Step 1. Preheat an oven to 180C. Drizzle pumpkin pieces with olive oil and season with salt. Toss to coat and then place onto a roasting tray and into the oven for 20-25 mins or until pumpkin is soft.
Step 2. While the pumpkin is cooking, saute the onion in a little olive oil along with rosemary and sage. As you cook your onion, begin the walnut ricotta by quickly blitzing the nuts in a blender and then adding to a large bowel with the ricotta, herbs and sea salt. Set aside until needed.
Step 3. For the bechamel starting with butter, then adding flour and cooking out for 1-2mins, then add the warmed, herb milk a little at a time working with a whisk to get a super smooth sauce. Add cheeses and if needed any extra milk to ensure the correct silky smooth consistency.
Step 4. Blitz together the pumpkin and onion mix (remove rosemary stalk) until a chunky puree (you don't want to turn the pumpkin into soup). Now it is time to build, you can really choose your own adventure here but I start with some bechamel, then lasagne sheet, followed by the pumpkin, another lasagne sheet, ricotta walnut mix, topped with bechamel, then lasagne sheet again, more pumpkin, a further lasagne sheet, then again the ricotta mix, topped finally with a last sheet of lasagne and topped with bechamel and cheese.
Step 5. Into the preheated oven and bake for 25mins or until hot, bubbling and golden on the top.
MORE PASTA
CHILI OIL MAC N CHEESE
Recipe developed and written for Starward Whisky
375g macaroni elbows, cooked in salted boiling water
6 tbs (85g) butter
2 tsp garlic powder
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed
3 cups cheese (1 cup parmesan, 1 cup gruyere, 1 cup cheddar)
2 cups panko breadcrumbs
Chotto Motto x Starward Crispy Chili Oil
WATCH THE VIDEO HERE
Step 1. Preheat oven to 180C. Melt butter in saucepan over medium heat. Add garlic powder, cook 1 minute. Next whisk in flour, cook for a further 1-2 minutes (this is the roux).
Step 2. Slowly add milk, whisk until smooth. Bring to a gentle simmer, cook until thickened. Remove from heat, stir in Parmesan, Gruyère, Cheddar until melted (this is an important step, you dont want to add the cheese while on the heat.)
Step 3. In a large bowl combine cooked and strained macaroni elbows and cheese sauce, mix well ensuring all pasta is coated.
Step 4. For the topping, place a skillet over low to medium heat and add a couple of spoonfuls of the chili oil, mix with Panko breadcrumbs and gently toast until coated with the oil and crispy.
Step 5. Transfer mac n cheese to baking dish, top with breadcrumb mix and bake for 25-30 mins or until golden and bubbling. Allow to stand for 5mins and then serve with extra chili oil and a Starward (New) Old Fashioned
CHICKEN PARMIGIANA
This recipe was written and developed for Woolworths.
The age old question 🍗 Parmi? Or Parma? 🙋🙅 RECIPE 👇
1 x packet Woolworths Pub Style Chicken Breast Schnitzels
1 x tin diced Italian tomatoes with onion, garlic and basil
1/2 cup grated mozzarella
1/2 cup grated parmesan
To serve
Your favourite potato salad (I have a great one on my website!)
Rocket leaves
Lemon wedge
Step 1. Preheat oven to 200C. Place chicken on a wire rack over a baking tray and bake for 15mins.
Step 2. While the chicken is cooking, prepare the tomato sauce. Add tinned tomatoes to a small saucepan and bring to a gentle simmer for 5mins. Remove from heat and using a stick blender, blend tomatoes until smooth.
Step 3. Take chicken out of the oven, remove the wire rack and place chicken directly onto baking paper. Spoon tomato sauce over chicken and top with generous serves of the cheese. Place back into the oven and bake for a further 15mins or until the cheese is melted, golden and bubbling.
Step 4. Serve hot out of the oven alongside your favourite potato salad, fresh rocket and a wedge of lemon.
MORE FAMILY CHICKEN RECIPES
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MORE FAMILY CHICKEN RECIPES 〰️
PALAK PANEER SPANAKOPITA
2 bunches English spinach, roots removed, rinsed, roughly chopped
1 tbs sea salt
1 bunch coriander, roughly chopped
Palak Sauce (recipe here)
1 egg
200g Paneer, crumbled
1 packet filo pastry
4tbs butter, melted
Cumin seeds, to garnish
Step 1. Preheat oven to 200C. Toss chopped spinach with sea salt and combine well. Place in a colender over a bowl and allow to sit for 10-15mins. This begins the process of removing some of the moisture from the spinach. Place in a tea towel and then wring out as best as you can to try and get as much water out as possible (check the video, it’s not as easy as it looks!!!)
Step 2. Mix together the spinach, coriander, palak sauce (see recipe here), the egg and the paneer. Give it a good going over so that it is well incorporated.
Step 3. On a baking tray, begin laying out sheets of filo, be sure to cover the filo sheets you are not using with a damp cloth and butter between each of the layers. I used the whole packet of filo for this pie, so half the layers on the bottom and then half for the lid. Once you get the bottom layers down top with the spinach mix ensuring you leave a good border.
Step 4. Repeat the layering process with the lid and then give a final brush of butter and garnish with cumin seeds, then into the oven for 20 mins or until golden and crispy!
PALAK PANEER PIZZA
See my Palak Paneer Recipe for the base sauce recipe and ingredients!
Ingredients
Pizza base, you can make your own like I did or go for store bought (would also be fun on a naan bread!!!)
Palak Sauce (recipe here)
200g Paneer, cut into cubes
Olive oil
1 tsp whole cumin seeds
2 tbs plain yoghurt
1/4 red onion finely sliced
1/4 cup coriander, roughly chopped
Method
Step 1. Preheat oven (as hot as it can go) or pizza oven (to 400C). Spread your pizza bases with the palak sauce. Top with paneer cubes. Drizzle pizza crust with olive oil and then sprinkle with cumin seeds.
Step 2. Cook in your choice of oven until puffy, bubbling and bases begin to char slightly.
Step 3. Remove from oven and garnish with yoghurt, red onion and coriander.
MORE PIZZAS
PALAK PANEER
I love Palak Paneer, Saag Paneer, however it comes really - my goto order when it comes to Indian food but also a favourite of mine to make at home ‘cause it is pretty simple, doesnt take long and PACKS in the flavour. My recipe below…
Ingredients
200g paneer, cut into cubes
2 tbs ghee
1 tbs whole cumin seeds
2 red onions, finely slices (reserve some for serving)
5cm thumb ginger, finely dices
6 cloves garlic, crushed and finely chopped
2 green chili, finely sliced
2 tbs ground cumin
1 tbs ground coriander
2 tsp chili powder (add as much or as little as you like)
1/2 tbs turmeric powder
2 bunches, washed english spinach
1 bunch fresh coriander
3 tbs plain yoghurt
Method
Step 1. Using a medium heat, fry off the paneer cubes in a little ghee until golden brown on all sides. Remove from pan and set aside until needed.
Step 2. Next using the remaining ghee, fry off cumin seeds along with onion until onion softens. Next add in your ginger, garlic and chili, fry off until aromatic and follow with the spices, combining well and gently toasting. Remove from heat and set aside.
Step 3. Add spinach to pot of boiling water and blanch quickly until vibrant and green, strain in a colander and along with coriander add to ice water to stop the cooking process.
Step 4. Blend spinach and coriander with a little water until smooth, add half the onion mix and blend again, finally add yoghurt and blend for a final time until silky.
Step 5. Add the paneer back to the pan with the onions, pour over the spinach mix and warm through. Serve with rice and breads.
SLOW COOKER CHILI CON CARNE
RECIPE DEVELOPED & CREATED FOR WOOLWORTHS
Warming up this winter just got easier, and more delicious with my hearty slow cooker Chili Con Carne
500g beef mince
500g pork mince
2 large brown onion
5 cloves garlic
3 long red chilis
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 stick cinnamon
1 tablespoon dried oregano
pinch salt
3 (400g) can crushed tomatoes
1 cup beef stock
1 tablespoon brown sugar
2 (400g) can red kidney beans, drained
To serve, mix and match the below:
Sour cream
Fresh coriander
Grated cheese
Avocado
Jalapenos
Red onion
Lime
Steamed rice
Tortilla’s and/or tortilla chips
Step 1. Place all chilli ingredients into slow cooker, stir well to combine, cover and cook for a minimum 4hrs but for as long as 8hrs. It really is that simple. Serve with your choice of base, toppings and sides!
NO SMOKER BBQ RIBS
2 x racks pork ribs (prepped, membrane removed etc)
Spice Rub
4 tbs smoked paprika
2 tbs ground cumin
1 tbs ground coriander
2 tsp ground chipotle
1/2 tsp ground cayenne pepper
1 tbs garlic powder
1 tbs dried oregano
2 tbs salt
2 tbs brown sugar
Glaze
Jar of your fav bbq sauce (or make your own) *i like the Lillie’s Q sauce
2 tbs butter
Serve
Coleslaw
Fries / chips
Step 1. Preheat oven to 160C. Combine really well all the spices, I used a fork and give it a good once over or you could put it through a spice grinder or even in a blender to get it really mixed together. You just don't want lumps, especially the sugar.
Step 2. Rub down the ribs with a generous helping of the spice mix. Coat all sides well and then warp each rack separately in foil and place on oven tray. Cook for 2 hrs covered in the oven.
Step 3. Remove from oven and carefully open foil, brush over generous helping of your bbq sauce and then recover with foil and cook for a further hour.
Step 4. Final step, remove ribs from oven, open foil and brush on more bbq if needed and add butter to create nice shine. Cook uncovered for a further 30mins or until sticky and shiny. Remove from oven, allow to rest, ribs should be falling off the bone. Serve with more bbq sauce, coleslaw and chips / fries.
SWEET CORN & CHICKEN SOUP
3 chicken thigh fillets
3 ears corn, husked and shelled, reserve cobs
1 brown onion, copped
2 stalks celery, chopped
2 cloves garlic, crushed
5cm thumb ginger, finely grated
3 brushed potatoes, peeled and chopped in chunks
1L chicken stock
Sea salt and pepper, to taste
Sour cream, to serve
Chives, to serve
Step 1. Season and brown off chicken thigh in a heavy based pot or casserole over medium heat. Once browned on both sides remove and set aside. Add onion, celery, garlic and ginger and cook for 3-5 mins.
Step 2. Add corn cobs, potato and browned chicken thigh. Cover with chicken stock, season well and bring to a gentle simmer, cook for a minimum 30mins until both chicken and potato are tender.
Step 3. Remove chicken and corn cobs. Set chicken aside to cool, and once cooled pull the chicken into bite size pieces. Using an immersion blender, blitz together the soup until it is nice and smooth.
Step 4. To serve, lay down chicken pieces, ladle over soup and garnish with sour cream and chives. Enjoy
LAKSA NOODLE SOUP
1 tbs oil
1/2 brown onion, cut into wedges
1 stick lemongrass, finely sliced
5cm thumb ginger, julienned
1 large green chili, sliced
3 cloves garlic, chopped
2 tbs curry laksa paste (I use this one: Tean's Gourmet Tumisan Kari Laksa Paste For Curry Laksa)
2 cans 400ml coconut milk
To serve
Fresh egg noodles
Soft boiled eggs
Sliced green chili
Coriander
Step 1. Saute onion, lemongrass, ginger, chili and garlic in a little oil. Cook gently until aromatic and onion is softened slightly. Add the laksa paste and cook out for 3-5minutes.
Step 2. Add coconut milk and stir well to combine all the laksa paste. Cook, gently simmering for 15-20mins or until the sauce has “split” (i.e. you will see the delicious orange oil forming on the top of the soup).
Step 3. Serve over freshly cooked egg noodles, and top with your toppings - I used egg, chili and coriander, but I also love to add fried tofu puffs to the soup as well!
MORE SOUPS 🍜👇
