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

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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

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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

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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

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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

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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

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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

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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

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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 🍜👇

GREEN PEA & BACON SOUP

250g streaky bacon, cut in strips
1 medium brown onion
3 stalks celery, chopped
2 cloves garlic

1L chicken stock
500g green peas
1 1/2 cup sour cream
Sea salt and pepper, to taste

Bacon bits + sour cream, to serve

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Step 1. Starting with a medium low heat, cook the bacon until crispy. Remove from the pan, setting aside to serve, use a strainer to strain off the bacon fat, reserving a little in the pan to cook the onion, celery and garlic. Cook until aromatic and softened.

Step 2. Add stock and bring to a rapid boil. Once boiling add peas and cook for 2-3mins or just tender. Allow to cool slightly before transferring to the blender along with seasonings and sour cream. Blend until smooth.

Step 3. Serve with a dollop of sour cream and crispy bacon bits.

THAI PUMPKIN & COCONUT SOUP

1/2 Kent Pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 brown onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle

1 x 400ml can coconut milk
500ml vegetable stock

To serve
Chili oil
Crispy shallot
Coriander

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Step 1. Preheat oven to 180C. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil. Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30-40mins or until pumpkin is soft and tender.

Step 2. Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.

Step 3. Serve and top with your favourite toppings, I used chili oil, crispy shallot and coriander.

CREAM OF MUSHROOM SOUP

I DIDNT HAVE A PHOTO OF THE FINISHED DISH, SO HERE ARE THE VIDEOS 🥲😂

6 portabello mushrooms, stalks removed
4 cloves garlic, crushed
½ tbs dried thyme leaves
6 cubes butter (approx. 1/2 tbs each)
Olive oil
Salt and pepper, to taste

1 cup (~50g) dried mixed mushrooms*
1L water
250ml pouring cream
Finely chopped chives, to garnish

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Step 1. Roast the Mushrooms. Preheat oven to 220°C
Arrange portabello mushrooms on a baking tray. Scatter over garlic and add butter cube to each of the mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Roast for 25–30 minutes, or until mushrooms are softened completely.

Step 2. Make a mushroom stock. Add dried mushrooms to a small pot with 1 litre of water, cover and gently simmer.

Step 3. Blend together. Transfer the roasted mushrooms and garlic (along with any juices) into a blender or large pot. Add strained mushroom stock and cream and blend until smooth. (If using a pot, use an immersion blender.)

Step 4. Gently simmer the Soup: Pour the blended mixture into a large saucepan if not already using one. Bring to a gentle simmer over medium heat.
Taste and adjust seasoning with salt and pepper if needed.

Step 5. Serve. Ladle soup into bowls and garnish with finely chopped chives.
Serve with crusty bread or a swirl of cream for an extra touch.

* you don't need to make your own mushroom stock, you can use vegetable stock as an option.

SOME MORE COSY WINTER DISHES HERE

CAVALO NERO MISO PASTA

Your favorite pasta, cooked in salted boiling water
1 bunch cavolo nero, hard stems removed
3 cloves garlic
1 tsp chili flakes
1 tbs white miso paste
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste

Step 1. Blanch greens, garlic and chili. Shock in ice bath. Drain, add all to blender along with a few spoonfuls of pasta water. Blitz until super smooth

Step 2. Add pasta to a large skillet over medium heat, pour over greens mix, add cheese, season and toss to combine.

Step 3. Serve and enjoy

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SPAGHETTI MEATBALLS

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs

Red Sauce

1 brown onion, diced

5 cloves garlic, crushed and chopped

2tbs olive oil

2 tsp dried oregano

2 tsp fennel seeds

2 (400g) Australian diced tomatoes

Meatballs

1/2 brown onion, finely diced

2 cloves garlic, crushed and finely chopped

1 tsp fennel seeds

1 tsp dried oregano

1/2 cup Coarse Breadcrumbs

2 tbs milk

500g Pork & Beef Mince

2 whole eggs

Olive oil, for cooking

Spaghetti, cooked as per packet instructions

Parmigiano Reggiano, grated, to serve

Fresh basil, to serve

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Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.

Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.

Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.

Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.

MORE PASTA DISHES 👇🍝

VEGEMITE, CHEESE & CARROT SCROLL

Recipe created and developed for VEGEMITE

Back to School with my Vegemite, carrot and cheese scrolls 🥕🧀👇

4 sheets, puff pastry

4 tbs VEGEMITE

4 carrots, grated

4 cups grated tasty cheese + 1/2 cup for sprinkling

1 egg, beaten

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Step 1. Preheat oven to 200C. On a clean worksurface, roll out the puff pastry one sheet at a time. Start by spreading 1 tbs of VEGEMITE onto the sheet, followed by a generous sprinkling of carrot and cheese, ensuring you have enough of each for the remaining sheets of puff pastry.

Step 2. Working gently so as not to damage the pastry, roll the sheet in a loose roll away from you. Using a sharp knife, cut the roll into thirds and then each third cut in half so that you have 6 scrolls. Repeat the process for the remaining sheets of pastry. This may need to be done in batches depending on the size of your oven.

Step 3.. Place scrolls cut size up onto baking trays. Brush gently with the beaten egg.. Bake for 15mins and sprinkle over the remaining cheese, place back into the oven for a further 10-15mins or until puffed, golden and the cheese is well melted.

Step 4. Remove from the oven and allow to cool slightly before serving. If you are not eating right away, allow to cool completely before storing in an airtight container.

SLOW COOKED BEEF CHEEKS

Slow cooker season is with us here in Sydney today! It is cold, it’s wet and it is raining hard, the perfect time for a comforting meal like these beef cheeks.
Feel free to use lamb shanks or even osso buco as an alternative to the cheeks, it will work just as well.

4 x 220g beef cheeks, trimmed
2 tbs Extra Virgin Olive Oil
1 brown onion, cut in chunks
2 head, Australian garlic, skinned whole bulbs
2 carrots, roughly chopped on angle
1 stick celery, roughly chopped on angle
2 tbs tomato paste
25g whole dried shiitake mushrooms
2 bottles dark beer
2 cup good quality beef or veal stock (I used my mate @chefmattmoran new "My Perfect Stock")
4 sprig thyme
2 dried bay leaf
1 sprig rosemary
Sea salt, to taste
Pepper, to taste

To serve
Fresh parsley, finely chopped
Lemon zest
Polenta, cooked as per packet instructions 

Step 1. Preheat oven to 160ºC. Using a medium cast iron pot, heat over a medium high heat and cook the beef cheeks in the oil for 3-5 minutes on each side or until nicely coloured. Transfer to a plate and set aside. 

Step 2. Add the onion, carrot, celery to the pan and cook for 3 mins or until lightly coloured and fragrant. Add the garlic, shiitake and herbs. Return the beef cheeks to the pot and cover with dark beer and stock, season well with salt and pepper. Bring to the boil, cover and place in oven for 3-5 hrs or until the cheeks are super tender and falling apart. 

Step 3. Serve beef cheeks with creamy polenta, parsley and lemon zest. 

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GREEK STYLE WRAP (THINGY)

WATCH RECIPE HERE 👇

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GARLIC & PRAWN FRIED RICE

RECIPE DEVELOPED FOR WOOLWORTHS

1/2 tbs rice bran oil

1 packet Woolworths Raw Prawns with Garlic and Herb Marinade

150g snow peas, cut in half on angle

2 tbs homemade chili oil (or your favourite fried rice seasoning)

6 cloves garlic, finely sliced

3 shallot, finely sliced

4 cups, cooked white rice*

3 eggs, beaten

1/2 cup Woolworths Frozen peas

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Step 1. Heat a wok over high heat, once hot, add rice bran oil and then prawns and snow peas. Stir fry until prawns are just cooked through. Remove from pan and set aside until later.

Step 2. Add more oil to the pan (in my case I used my homemade chili oil) and quickly saute off the garlic and shallot. Once aromatic and ensuring not to burn add the rice and stir fry until the rice is coated with the oil and the garlic and shallot is mixed through.

Step 3. Push rice to the side and add a little more oil to the exposed pan. Pour egg mix into oil and mix constantly over heat until just before the eggs set, then add back in the prawns and snow peas along with the frozen peas and toss well to combine.

Step 4. Serve hot with another helping of chili oil and enjoy.

Notes

* the rice is best the day after it has been cooked.

LOVE RICE? YOU’LL LOVE THESE 👇

SPICED LAMB W/ GARLIC LEMON SAUCE

RECIPE DEVELOPED FOR WOOLWORTHS

This delectable spiced lamb straight from Hayden Quinn’s kitchen features tender lamb infused with aromatic spices, complemented by a tantalising garlic lemon sauce.

1 tbs ground cumin

1/2 tbs ground turmeric

1 tsp garlic powder

1 tsp chilli powder

1/4 cup extra virgin olive oil

4 lamb forequarter chops

1/4 bunch coriander, leaves picked

1/4 bunch mint, leaves picked

2 tsp sumac

1 lemon, cut into wedges

1/2 cup Greek-style natural yoghurt

1/4 cup hulled tahini

1 lemon, juiced

1 tbs extra virgin olive oil

1 tbs honey

2 cloves garlic, crushed

Step 1. Combine cumin, turmeric and powders in a large bowl. Stir in oil and mix well. Add lamb and toss to evenly coat. Cover and refrigerate for 30 minutes to marinate.

Step 2. Preheat a barbecue grill or chargrill pan over medium-high heat. Add lamb and cook, brushing occasionally with any marinade left in the bowl, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.

Step 3. To make sauce, combine yoghurt, tahini, lemon juice, oil, honey and garlic in a bowl.

Step 4. Place lamb on a plate and top with coriander and mint. Sprinkle with sumac, season with freshly cracked black pepper and serve with sauce and lemon.

#lamb #recipe #sauce #bbq

CRUMBED STEAK SANDWICH W/ HERBED MAYO

RECIPE DEVELOP FOR WOOLWORTHS

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Prep 00:12

Cook 00:05

Makes 2

Easy

1 packet Macro Grass Fed Beef Sizzle Steaks 275g

2 eggs, beaten

1 cup plain flour

1 packet Woolworths Panko Bread Crumbs

Woolworths Rice Bran Oil, for frying

Herby Mayo

1 cup Woolworths Whole Egg Mayonnaise

4 shallot, sliced

1/2 cup dill, leaves only, roughly chopped

2 lemons, zested

1 Woolworths Soft White Loaf (unsliced)

Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.

Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.

Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.