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!
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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
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
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.
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
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
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
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
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 👇🍝
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.
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.
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
Nonni's 7 Layer Salad 🥗
1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese
Step 1.) Into a large glass container place the lettuce then sprinkle the next ingredients on top in layers in the order listed, ending with the bacon.
Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.
Step 3.) Sprinkle the cheeses over the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.
CRISPY POTATOES W/ BLUE CHEESE WHIP
This recipe was developed for Castello Mild Blue Cheese
Prep 00:10
Cook 00:45
Serves 4 as part of a shared meal
Super Easy
4 large russet potatoes, peeled and cut in half
Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste
Blue Cheese Whip
150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste
Chives, finely chopped, to garnish
Method
Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.
Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese.
MOROCCAN CHICKEN FLATBREADS
RECIPE DEVELOPED FOR WOOLWORTHS
The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.
Prep 00:25
Cook 00:45
Serves 6
Super Easy
Ingredients List
Macro Free Range Boneless Moroccan Butterflied Chicken
Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil
Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste
3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve
Method
Breads
Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.
Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.
Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
Chicken + Tahini Yoghurt Sauce
Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.
Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.
PULLED PORK BOWL
RECIPE DEVELOPED FOR WOOLWORTHS
I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl.
Prep 00:15
Cook 00:40 (or 6 mins if using microwave)
Serves 4
Easy
Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder
3 cups cooked Woolworths Brown Rice
Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce
To garnish
1 cup Woolworths Light Tasty Shredded Cheese
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve
Method
Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.
Step 2. To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth.
Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges.
MORE MEX 👇🏻👇🏻
BEEF CHEEKS, GREMOLATA, MASH
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
BEEF CHEEKS
Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.
POTATO MASH
Prep 00:05
Cook 00:25
Serves 4
Super Easy
Ingredients
1.5kg Woolworths Mashing Potatoes, peeled and quartered
3/4 cup milk
175g butter
Sea salt, to taste
Step 1. Cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.
GREMOLATA
Prep 00:10
Cook N/A
Super Easy
Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl
Step 1. Combine all ingredients and serve to table.
TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.
CHARRED CAPSICUM SALAD
RECIPE DEVELOPED FOR WOOLWORTHS TABLE
Prep 00:10
Cook 00:15
Serves 4-6 (as a shared side)
Easy
Ingredients
3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed
1/3 cup Woolworths walnuts, roasted and roughly chopped
1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven
1/2 cup Woolworths Sicilian Pitted Olives, sliced in half
2 tbs Woolworths Red Wine Vinegar
2 tbs Woolworths Extra Virgin Olive Oil
2 sprigs fresh oregano, leaves only
1/2 cup fresh parsley, roughly chopped
1/2 cup fresh mint leaves
Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.
BEEFED UP BOLOGNESE
RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK
Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.
Prep 00:15
Cook 00:25
Serves 4
Easy
Ingredients
2 tbs extra virgin olive oil
1 x brown onion, finely diced
4 x cloves garlic, crushed
1 x large carrot, peeled and diced
1 x bulb fennel, diced
1 x zucchini, diced
150g cup mushrooms, diced
250g bolognese mince (mix of pork and beef)*
2 x 400g can lentils, rinsed and drained
1 tsp fennel seeds
1 tsp chili flakes
1 tsp dried oregano
2 x 400g can crushed tomatoes
Sea salt & crushed black pepper, to taste
400g you pasta of choice, cooked as per packet instructions*
Extra virgin olive oil, to serve
Parmesan cheese, to serve
Basil, leaves only, to serve
Method
Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.
Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.
Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.
Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.
Notes
* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.
* for the mince, you can use only pork or only beef depending on your preference and availability.
*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.
