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 🍜👇

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.

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 👇

BANH MI STYLE HOT DOGS

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RECIPE DEVELOPED FOR WOOLWORTHS

Quick Pickle
1 cup rice wine vinegar 
1 cup water
3/4 cup sugar 
1 carrot, peeled using julienne peeler 
1/4 large white radish*, peeled using julienne peeler 

1 packet Woolworths Classic Cumberland Pork Sausages 500g

1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open 
3 tbs Woolworths Sriracha mayo 
1 cucumber, cut in eighths 
1 large red chili, sliced 
2 spring onions, sliced 
1/2 cup coriander, leaves only  

Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.

Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.

Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.

Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.

*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.

CHRISTMAS HAM W/ MANGO CHILI GLAZE

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Recipe developed for Woolworths

1 Woolworths Half Leg Ham

Mango Chili Glaze
1 tin Woolworths Mango slices, in syrup
1 tbs chili flakes
3 tbs sweet chili sauce
1 tbs coriander powder
2 tbs white wine vinegar
Lime leaf

Step 1. Preheat oven to 170°C, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove ham from its packaging and  using a sharp knife, cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around just the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place ham on a rack in a roasting pan lined with foil or baking paper.

Step 3. Make the Mango Chili Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.

Step 4. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes, until the glaze thickens and is sticky and glossy.

Step 5. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.

Step 6. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling and garnish with fragrant lime leaf threads.

PEKING PORK PANCAKES

RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK

Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake.. 

Prep 00:05

Cook 00:05

Serves 8 as part of a shared meal

Super Easy

Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated

1 tsp Chinese Five Spice

1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar

16 Peking pancakes*

2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water

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Method

Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine. 

Toss the shredded pork in the marinade coating well. 

Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.

Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions. 

Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.

Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!

MORE GREAT PORK RECIPES BELOW….

SALT BAKED CORAL TROUT

RECIPE DEVELOPED FOR MURRAY RIVER SALT

I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout! 

Prep 00:20

Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)

Serves 2-4 as part of a shared meal

Capable Cooks

Ingredients 
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt 

6 egg whites

1/2 cup water

4 lime leaves

2 stalks lemongrass 

1 bunch coriander

Ginger Shallot Oil
2 cups neutral vegetable oil

1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped

1 tsp sesame oil

Murray River Sea Salt, to taste

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Method 

Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt. 

Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out. 

Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week). 

Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy

Notes: 

* Cooking time may vary depending on the thickness of the salt crust and the size of the fish. 

MORE GREAT SEAFOOD RECIPES

LEMONGRASS LAMB CUTLETS

A fragrant marinade takes the delicious lamb chop to the next level.

Prep 00:15 

Cook 00:20

Serves 2-4

Easy 

Ingredients 

8 lamb cutlets 

Marinade*

3 lemongrass stalks (white part only), roughly chopped 

3 garlic cloves 

1 eschalot, roughly chopped 

2 inch piece fresh ginger, peeled and roughly chopped 

1 long red chilli, chopped 

2 birdseye chillies, chopped 

1 large handful fresh coriander  

1 tsp turmeric powder 

1 tsp salt 

1 tbs oil

400g green beans, trimmed 

To serve 

Cooked rice

Fresh coriander 

Lime wedges 

Method

Step 1. Slowly heat a griddle pan or BBQ to high heat. Add all of the marinade ingredients except the coriander to a mortar and pestle* and pound together to form a paste. Add the coriander and pound it into the paste. Add a little more oil to loosen. 

Step 2. Rub the lamb with the marinade and cook for 2-3 minutes on each side. Allow to rest. 

Step 3. Cook the beans on the griddle pan or BBQ until charred and tender. Season with salt. Serve with lime, fresh coriander and rice. 

Notes: 

*Try this marinade on fish or as a base for a curry. 

* If you don’t have a mortar and pestle, the marinade can be mixed in a food processor. 

CHICKEN AND APRICOT TAGINE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

5 green cardamom pods, bruised

1 tbs ground coriander

1 tbs cumin

2 tsp ginger

2 tsp ground cinnamon

6 chicken thigh cutlets, skin on

2 tbs olive oil, plus extra for drizzling

½ cup (115g) dried apricots, halved

Juice of 2 lemons

Pared zest of 1 lemon

1½ cups Israeli couscous

2 red onions, finely chopped

3 carrots, diced

½ cup (60g) pitted green olives

2 tomatoes, chopped

1 cup (250ml) chicken stock

TO SERVE

Coriander leaves

Chopped toasted almonds

Harissa

PUTTING IT ALL TOGETHER: 

Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.

Bring apricots and lemon juice to the boil in a small saucepan, then set aside.

Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.

Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.

Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE EPIC CHICKEN DINNERS

SPEEDY CHICKEN & COCONUT NOODLE BROTH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs coconut oil

¼ cup (60ml) yellow curry paste

400ml can coconut milk

4 cups (1 litre) chicken stock

2 small (about 400g) chicken breasts

150g snow peas, halved diagonally

¼ cup (55g) brown sugar

¼ cup (60ml) fish sauce

Juice of 1 lime

1 packet dried rice noodles, cooked according to packet instructions

TO SERVE

Thai basil

Coriander

Chopped roasted peanuts

Crisp shallots

Thinly sliced green chilli

PUTTING IT ALL TOGETHER: 

Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.

Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 t-bone beef steaks (about 300g each), at room temperature

¼ cup (60ml) rice bran oil

600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)

1 cup coriander

1 cup mint leaves

½ bunch garlic chives, plus extra to serve

4 sticks celery, thinly sliced diagonally

2 carrots, cut into matchsticks (we used a julienne peeler)

200g sugar snaps, thinly sliced diagonally

½ small red onion, thinly sliced

SOY AND MIRIN DRESSING

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

2 tbs rice vinegar

1 long red chilli, seeded, finely chopped

2 tsp finely grated ginger

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

1. For the dressing, shake all the ingredients in a small screw-top jar to combine.

2. Heat a barbecue or grill-pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.

3. To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.

4. Serve steaks topped with mushrooms and scattered with extra garlic chives.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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TIME TO BEEF IT UP!

SATAY PORK NOODLES

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g fresh wheat noodles

2 tsp sesame oil

1½ cups (375ml) chicken stock

1/3 cup (80ml) soy sauce

¼ cup Chinese black vinegar (or cider vinegar)

2 tbs crunchy peanut butter

1 tsp sambal oelek (optional)

2 tbs peanut oil

1 tbs finely grated ginger

3 garlic cloves, crushed

700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground

2 tbs hoisin sauce

2 tbs Chinese rice wine (Shaoxing)

Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve

PUTTING IT ALL TOGETHER: 

1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.

2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHO DOESN’T LOVE NOODLES