RAW ZUCCHINI SALAD W/ BURRATA
My Zucchini Salad with Burrata, fresh, delicious, and made for summer.
Read MoreFiltering by Tag: MEDITERRANEAN
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
PEA & PROSCIUTTO LASAGNE PASTA
This is a handy way to use up (or just have fun with) lasagne sheets, giving you decadent and thick noodles that catch all the sauce and ingredients in this Pea & Prosciutto Lasagne Pasta (or any sauce you choose to use!)
Read MoreBAKED FISH
Rich, tasty, packed full of flavour and easy as to make, this Baked Fish dish is so so good, and even better that it is a one pan wonder and can be made for one or made for a 100!
Read MoreROASTED MULLET WITH CANNELLINI BEANS
SERVES: 4
WHAT'S IN IT?
3 truss tomatoes, chopped
1 tbs balsamic vinegar
400g tin cannellini beans, rinsed and drained
4 x 180g mullet fillets, skin on (or other firm, white fish)
Charred lemon, micro parsley (or flat-leaf parsley) to serve
2 x 100g dried chorizo, finely chopped
1 tbs olive oil
1 red onion, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp chilli powder
400g jar passata
PUTTING IT ALL TOGETHER:
1. Preheat oven to 200°C. Place chorizo and olive oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until crisp and the fat has rendered.
2. Remove half the chorizo with a slotted spoon and set aside. Add the onion, garlic, paprika and chilli and cook for 2-3 minutes until fragrant. Add the passata, tomatoes, balsamic and beans and cook for a further 8 minutes or until reduced and thickened. Season to taste.
3. Season the mullet and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 minutes or until just cooked through. Serve with beans and top with reserved chorizo, lemon and micro parsley.
WATCH THE BEHIND THE SCENES FROM THIS PHOTO SHOOT HERE...
RECIPE FROM DELICIOUS. ON SUNDAYS
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BURGER
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BUTTER
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CHEESE
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CHICKEN
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COCKTAIL
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CURRY
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DELICIOUS MAGAZINE
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- Apr 3, 2017 CHILI CRAB WITH EGG NOODLES
- Feb 5, 2017 CHICKEN LARB SALAD W. LIME DRESSING
- Feb 5, 2017 WILD RICE & HALOUMI SALAD
- Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
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DIP
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DRESSING
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DRINK
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EGGS
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- Jul 3, 2022 EGG SABICH SANDWICH
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FRENCH
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GLUTEN FREE
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- Mar 20, 2018 SKIRT STEAK FAJITAS WITH CHIMICHURRI
- Mar 20, 2018 TAMARIND AND COCONUT FISH CURRY
- Mar 20, 2018 MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
-
GREEK
- Aug 20, 2025 STRAPATSADA
- Jul 11, 2025 PALAK PANEER SPANAKOPITA
- Jul 1, 2025 GREEK STYLE WRAP (THINGY)
-
HAM
- Jan 29, 2025 CHRISTMAS HAM W/ MANGO CHILI GLAZE
-
HAYDEN QUINN SOUTH AFRICA
- Jan 24, 2017 VENISON RICE NOODLES
- Jan 21, 2017 BILTONG, FIG & BRIE MINI PIZZA
- Jan 19, 2017 FRESH CHICKEN SALAD ROLL
- Jan 14, 2017 DURBAN FISH CURRY
- Dec 15, 2016 OSTRICH STEAK SANDWICH
- Oct 15, 2016 GOATS CHEESE, PEA AND LEMON RISOTTO
- Sep 15, 2016 SMOKED FISH + GREENS
- Sep 9, 2016 TOMATO SALAD
-
HEALTHY
- Nov 27, 2022 SUMMER FRITTATA
- Oct 17, 2019 MAPLE GLAZED SALMON & GREENS
- Oct 17, 2019 ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
- May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
- May 21, 2018 KINGFISH CEVICHE TACOS
- May 21, 2018 BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD
- May 21, 2018 CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH
- May 20, 2018 PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
- Apr 30, 2018 CLASSIC RAW BOWL W/ AVOCADO TAHINI DRESSING
- Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
- Aug 29, 2017 SPRING VEGETABLE TART
- May 15, 2017 WHOLE ROAST CAULIFLOWER W/ TAHINI & HAZELNUTS
- Apr 3, 2017 STEAMED GINGER FISH FILLETS
- Feb 22, 2017 YELLOW TAIL CRUDO
- Feb 5, 2017 CHICKEN LARB SALAD W. LIME DRESSING
- Feb 5, 2017 WILD RICE & HALOUMI SALAD
- Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
- Feb 5, 2017 SALMON, SWEET POTATO FISH CAKES
- Feb 5, 2017 GREEN FRITTATA
- Jan 21, 2017 JAX'S ZUCHINNI LASAGNE
- Jan 21, 2017 LEFTOVER CURRY SAUCE SCRAMBLED EGGS
- Jan 16, 2017 CHICKEN SOUP (FOR THE SOUL)
- Oct 5, 2016 ROAST MISO MUSHROOMS W/ GAI LAN
- Sep 15, 2016 SMOKED FISH + GREENS
- Sep 9, 2016 TOMATO SALAD
- Mar 31, 2016 GRILLED SALMON, RICE & BARLEY BOWL
- Mar 26, 2016 PRAWN, QUINOA, AVOCADO & KALE SALAD
- Mar 24, 2016 ZUCCHINI SCRAMBLED EGGS
-
HONEY
- Jun 15, 2023 STICKY HONEY BOURBON RIBS
-
INDIAN
- Jan 27, 2026 TANDOORI PRAWNS W/ MANGO COCONUT SALSA
- Aug 7, 2025 CRISPY TINNED POTATOES W/ TANDOORI DIP
- Jul 11, 2025 PALAK PANEER SPANAKOPITA
- Jul 10, 2025 PALAK PANEER PIZZA
- Jul 9, 2025 PALAK PANEER
- Sep 27, 2024 CAMPERVAN CURRY
- Jul 23, 2023 CAULI-BLOSSOM W/ CREAMY CURRY WHIP
- May 25, 2023 LENTIL DHAL W/ BURNT CABBAGE FRY
- Jul 26, 2019 MOROCCAN FISH & CHICKPEA CURRY
- Jul 26, 2019 DHAL W/ TOMATO, TAMARIND & CAULIFLOWER
- Sep 7, 2018 BUTTER CHICKEN
- Mar 20, 2018 TAMARIND AND COCONUT FISH CURRY
- Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
- Jul 10, 2017 BUTTER CHICKEN
- May 15, 2017 INDIAN LAMB SHANK POT ROAST
- Jan 14, 2017 DURBAN FISH CURRY
- Mar 24, 2016 SHANTI HOME BUTTER CHICKEN
-
ITALIAN
- Aug 20, 2025 STRAPATSADA
- Aug 2, 2025 PUMPKIN LASAGNE
- Jul 1, 2025 CAVALO NERO MISO PASTA
- Jul 1, 2025 SPAGHETTI MEATBALLS
- Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
- May 15, 2017 ROASTED MULLET WITH CANNELLINI BEANS
- Jan 31, 2017 ANG'S LEMON SWEET CORN PASTA
- Jan 21, 2017 JAX'S ZUCHINNI LASAGNE
- Oct 15, 2016 GOATS CHEESE, PEA AND LEMON RISOTTO
- Oct 5, 2016 QUICK CHORIZO BOLOGNESE
-
JAPANESE
- Jul 1, 2025 CAVALO NERO MISO PASTA
- Oct 5, 2022 TAHINI AND SOY DRESSING (SAUCE)
- Oct 2, 2022 CHARRED CABBAGE WITH MISO BUTTER
- Jul 31, 2022 MISO CARAMEL EGGPLANT
- Jul 28, 2022 RAMEN RISOTTO
- Aug 25, 2021 SOY POACHED CHICKEN
- Mar 26, 2018 JAPANESE BENTO BOX
- Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
- Nov 29, 2016 JAPANESE CRISPY CALAMARI BURGER
- Oct 5, 2016 ROAST MISO MUSHROOMS W/ GAI LAN
-
KETO
- Oct 17, 2019 MAPLE GLAZED SALMON & GREENS
- Oct 17, 2019 ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
- Oct 14, 2019 EASY KETO OMELETTE
- Oct 14, 2019 KETO LAMB SKEWERS
-
KOREAN
- Feb 2, 2018 KOREAN FRIED CHICKEN BURGER
- Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
- Oct 5, 2016 CHILLI BEAN PORK TACOS
-
LAMB
- Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
- Aug 12, 2025 CURRIED KIDNEYS
- Jul 1, 2025 GREEK STYLE WRAP (THINGY)
- Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
- Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
- May 6, 2023 BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
- Apr 28, 2023 LEMONGRASS LAMB CUTLETS
- Sep 7, 2020 MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD
- Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
- Oct 14, 2019 KETO LAMB SKEWERS
- Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
- Oct 16, 2018 MAPLE GLAZED MEATLOAF
- May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
- Apr 30, 2018 MIDDLE EASTERN LAMB BOWL
- May 15, 2017 LAMB MINI ROAST W/ KALE AND BRUSSEL SPROUT SALAD
- May 15, 2017 INDIAN LAMB SHANK POT ROAST
-
LUNCHES
- Jan 27, 2026 SESAME BEEF MEATBALLS W/ SOBA NOODLES
- Jul 1, 2025 VEGEMITE, CHEESE & CARROT SCROLL
- Jul 1, 2025 GREEK STYLE WRAP (THINGY)
- Feb 18, 2025 CRUMBED STEAK SANDWICH W/ HERBED MAYO
- Jan 29, 2025 BANH MI STYLE HOT DOGS
- Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
- Sep 18, 2024 PULLED PORK BOWL
- Aug 22, 2023 VEGEMITE CHARRED CHICKEN WRAP
- Aug 3, 2023 Crispy Light Australian Hoki Sandwich
- Apr 15, 2023 MEATBALL SUB
- Dec 11, 2022 PEA, BEAN & HERB SALAD WITH FETA
- Aug 28, 2022 TOMATOES ON TOAST
- May 15, 2020 RISONI W/ SNAPPER, TOMATO & FENNEL
- May 7, 2020 CHICKEN W/ WHITE WINE, BAY & MUSTARD
- May 5, 2020 HOT SMOKED SALMON & POTATO SALAD
- Apr 13, 2020 FISH PIE
- Apr 13, 2020 CHICKEN POT PIE
- Nov 22, 2019 EASY VEGETARIAN PASTA
- Nov 22, 2019 FISH TACOS
- Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
- Nov 22, 2019 CHORIZO, MOZZARELLA & PEACH SALAD
- Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
- Jun 3, 2019 MEXICAN MEATBALL SOUP
- Jun 3, 2019 GREEN RICE W/ PRAWNS
- Jun 3, 2019 SMOKY CHICKEN ENCHILADA
- Jun 3, 2019 SPICED PORK TACOS W/ PINEAPPLE SALSA
- Jun 3, 2019 DROWNED SANDWICH (TORA AHOGADA)
- Apr 8, 2019 CHICKEN AND APRICOT TAGINE
- Feb 17, 2019 CALAMARI W/ POTATOES AND SALSA VERDE
- Feb 17, 2019 LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT
- Feb 17, 2019 T-BONE STEAK W/ ASIAN STYLE MUSHROOMS
- May 20, 2018 PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
- Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
-
MEDITERRANEAN
- Feb 18, 2026 RAW ZUCCHINI SALAD W/ BURRATA
- Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
- Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
- Sep 5, 2022 BAKED FISH
- May 15, 2017 ROASTED MULLET WITH CANNELLINI BEANS
- Jan 13, 2017 SMASHED AVO, CHERRY TOMS, GOATS CHEESE TOATS
- Nov 29, 2016 GRILLED OCTOPUS SALAD
- Nov 8, 2016 SQUID PAELLA
- Mar 24, 2016 OCTOPUS PASTA SALAD
- Mar 24, 2016 HOW TO PREPARE: OCTOPUS
-
MEXICAN
- Jan 28, 2026 RANCH WATER
- Oct 20, 2025 CHILAQUILES
- Jan 29, 2025 MEXICAN 7 LAYER SALAD
- Sep 18, 2024 PULLED PORK BOWL
- Feb 15, 2024 SPICY WATERMELON MARGARITA
- Feb 15, 2024 KINGFISH TOSTADA
- Dec 7, 2023 Cubanos (Cuban Sandwich)
- Dec 3, 2023 SWEET CORN WITH HOT CHILLI HONEY BUTTER
- Nov 28, 2023 HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
- May 24, 2023 CHORIZO & BEAN DIP
- Mar 20, 2023 CHICKEN AL PASTOR TACOS
- Mar 6, 2023 Coca-Cola Pulled Pork Tacos
- Feb 15, 2023 BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE
- Jan 30, 2023 VEGAN FRIED TOMATO TACO
- Jan 18, 2023 CARNE ASADA W/ SALSA VERDE TACO
- Jan 4, 2023 LEFT OVER ROAST CHOOK TACO
- Jan 2, 2023 HARD SHELL TACOS
- Aug 25, 2021 ASIAN STYLE BEEF NACHOS
- Nov 23, 2020 AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE
- Sep 21, 2020 CARNITAS TORTILLA POCKETS
- Aug 4, 2020 VEGETARIAN NACHOS
- Jul 20, 2020 CHICKEN MOLE TACOS
- Nov 22, 2019 FISH TACOS
- Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
- Jul 26, 2019 MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA
- Jun 3, 2019 MEXICAN MEATBALL SOUP
- Jun 3, 2019 GREEN RICE W/ PRAWNS
- Jun 3, 2019 SMOKY CHICKEN ENCHILADA
- Jun 3, 2019 SPICED PORK TACOS W/ PINEAPPLE SALSA
- Jun 3, 2019 DROWNED SANDWICH (TORA AHOGADA)
- May 21, 2018 KINGFISH CEVICHE TACOS
- Mar 20, 2018 SKIRT STEAK FAJITAS WITH CHIMICHURRI
- Jan 24, 2018 CHICKEN TACO BOWL
- Aug 29, 2017 FISH, BEAN AND RICE BOWL WITH SPICY GREEN DRESSING
- Nov 8, 2016 CHORIZO NACHOS
- Nov 8, 2016 JAX'S ROADSIDE CHICKEN BURGERS
- Oct 5, 2016 CHILLI BEAN PORK TACOS
-
MIDDLE EASTERN
- Mar 5, 2026 SPICED RUMP STEAK SKEWERS
- Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
- Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
- Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
- Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
- May 6, 2023 BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
- Apr 26, 2023 LOADED RICE SALAD
- Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
- Oct 14, 2019 KETO LAMB SKEWERS
- Feb 17, 2019 HARISSA BUTTER PRAWNS W/ WILD RICE AND BROCCOLINI
- Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
- May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
- Apr 30, 2018 MIDDLE EASTERN LAMB BOWL
- Mar 26, 2018 ONE PAN ZA'ATAR ROASTED DRUMSTICKS
- Mar 26, 2018 CHICKEN KEBAB BOX
- Jul 10, 2017 ZUCCHINI TURKISH GOZLEME
- May 15, 2017 MIDDLE EASTERN ROAST CHICKEN W/ COUS COUS
-
MINCE
- Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
- Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
- Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
- Oct 16, 2018 MAPLE GLAZED MEATLOAF
-
MUSHROOM
- Jul 1, 2025 CREAM OF MUSHROOM SOUP
- May 8, 2024 MUSHROOMS & POLENTA
- Nov 10, 2023 Sausage and Mushroom Pizza w/ Hot Honey
- Feb 17, 2019 T-BONE STEAK W/ ASIAN STYLE MUSHROOMS
-
NOODLES
- Jan 27, 2026 SESAME BEEF MEATBALLS W/ SOBA NOODLES
- Jul 1, 2025 LAKSA NOODLE SOUP
- Oct 5, 2022 TAHINI AND SOY DRESSING (SAUCE)
- Jul 10, 2022 DAN DAN NOODLES
- Jul 22, 2019 COCONUT, PUMPKIN & TOFU NOODLE SOUP
- Apr 8, 2019 CHICKEN AND APRICOT TAGINE
- Apr 8, 2019 SPEEDY CHICKEN & COCONUT NOODLE BROTH
- Oct 18, 2018 SATAY PORK NOODLES
- Aug 30, 2018 ASIAN CHICKEN MEATBALLS W/ NOODLES
- Mar 20, 2018 PRAWN, CHORIZO AND CORN SPAGHETTI
- Mar 20, 2018 MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
- Aug 29, 2017 THAI CHICKEN MEATBALLS
- Apr 3, 2017 CHICKEN WONTON NOODLE SOUP
- Apr 3, 2017 CHILI CRAB WITH EGG NOODLES
- Jan 24, 2017 VENISON RICE NOODLES
- Mar 26, 2016 MIE GORENG
-
OFFAL
- Aug 12, 2025 CURRIED KIDNEYS
-
PASTA
- Jan 28, 2026 SPAGHETTI WITH CLAMS
- Aug 2, 2025 PUMPKIN LASAGNE
- Jul 23, 2025 CHILI OIL MAC N CHEESE
- Jul 1, 2025 CAVALO NERO MISO PASTA
- Jul 1, 2025 SPAGHETTI MEATBALLS
- Jan 29, 2025 CREAMY SUNDRIED TOMATO & PRAWN PASTA
- Jun 14, 2024 BEEFED UP BOLOGNESE
- Mar 30, 2023 "4" INGREDIENT PRAWN PASTA
- Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
- Jun 2, 2020 SAUSAGE KALE PASTA
- Nov 22, 2019 EASY VEGETARIAN PASTA
- Oct 18, 2018 CHORIZO & CHICKPEA PARPADELLE
- Mar 20, 2018 PRAWN, CHORIZO AND CORN SPAGHETTI
- Jan 31, 2017 ANG'S LEMON SWEET CORN PASTA
- Oct 5, 2016 QUICK CHORIZO BOLOGNESE
-
PIE
- Jul 11, 2025 PALAK PANEER SPANAKOPITA
- Sep 2, 2020 CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY
- Jul 31, 2020 STOUT, BEEF & KIDNEY PIES
- Apr 13, 2020 FISH PIE
- Apr 13, 2020 CHICKEN POT PIE
- Sep 22, 2017 JON SNOW'S PORK PIES!
-
PIZZA
- Jul 10, 2025 PALAK PANEER PIZZA
- Feb 7, 2024 BBQ CHICKEN PIZZA WITH SPICY MAYO
- Feb 5, 2024 SAUSAGE & KALE PIZZA
- Feb 4, 2024 HAM & PINEAPPLE PIZZA
- Nov 10, 2023 Sausage and Mushroom Pizza w/ Hot Honey
- Aug 15, 2023 VEGEMITE SMASHED AVO PIZZA
-
PORK
- Jul 1, 2025 SLOW COOKER CHILI CON CARNE
- Jul 1, 2025 NO SMOKER BBQ RIBS
- Jul 1, 2025 SPAGHETTI MEATBALLS
- Jan 29, 2025 BANH MI STYLE HOT DOGS
- Jan 29, 2025 CHRISTMAS HAM W/ MANGO CHILI GLAZE
- Sep 18, 2024 PULLED PORK BOWL
- Jun 14, 2024 BEEFED UP BOLOGNESE
- Feb 5, 2024 SAUSAGE & KALE PIZZA
- Feb 4, 2024 HAM & PINEAPPLE PIZZA
- Jan 21, 2024 BEAN, KALE & CHORIZO SOUP
- Jan 21, 2024 HOW TO PREPARE A CHRISTMAS HAM
- Dec 7, 2023 Cubanos (Cuban Sandwich)
- Dec 5, 2023 PEKING PORK PANCAKES
- Nov 28, 2023 HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
- Nov 10, 2023 Sausage and Mushroom Pizza w/ Hot Honey
- Jul 18, 2023 SIMPLE PORK RISSOLES
- Jun 15, 2023 STICKY HONEY BOURBON RIBS
- Jun 8, 2023 BUFFALO DIP
- May 24, 2023 CHORIZO & BEAN DIP
- Apr 15, 2023 MEATBALL SUB
- Mar 6, 2023 Coca-Cola Pulled Pork Tacos
- Jan 2, 2023 HARD SHELL TACOS
- Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
- Nov 9, 2022 LEFTOVER FRIED RICE
- Oct 30, 2022 SMOKEY SAUSAGE AND EGG BREAKFAST MUFFIN
- Jul 10, 2022 DAN DAN NOODLES
- Aug 25, 2021 ASIAN STYLE BEEF NACHOS
- Nov 23, 2020 AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE
- Sep 21, 2020 CARNITAS TORTILLA POCKETS
- May 21, 2020 ROAST CAULI & BACON RISOTTO
- Nov 22, 2019 CHORIZO, MOZZARELLA & PEACH SALAD
- Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
- Jun 3, 2019 SPICED PORK TACOS W/ PINEAPPLE SALSA
- Jun 3, 2019 DROWNED SANDWICH (TORA AHOGADA)
- Apr 8, 2019 SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW
- Apr 8, 2019 MUSSELS W/ CHORIZO, SHERRY AND FLATBREADS
- Feb 17, 2019 HERBY PORK AND VEAL BURGER W/ AVOCADO AIOLI
- Oct 18, 2018 SATAY PORK NOODLES
- Oct 18, 2018 CHORIZO & CHICKPEA PARPADELLE
- Mar 20, 2018 PRAWN, CHORIZO AND CORN SPAGHETTI
- Sep 22, 2017 JON SNOW'S PORK PIES!
- Jul 10, 2017 SWEET & SOUR PORK
- Apr 3, 2017 CHAR SUI PORK
- Jan 31, 2017 ANG'S LEMON SWEET CORN PASTA
- Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
- Nov 8, 2016 CHORIZO NACHOS
- Nov 8, 2016 STICKY PORK RASHERS
- Oct 5, 2016 CHILLI BEAN PORK TACOS
- Mar 31, 2016 PULLED PORK ROLLS W/ SPECIAL CHILI SAUCE
- Mar 24, 2016 MARMALADE GLAZED HAM
SMASHED AVO, CHERRY TOMS, GOATS CHEESE TOATS
WHAT'S IN IT?
MAKES: 1
1 slice soy linseed sourdough bread, toasted
1/2 avocado, roughly mashed
3 cherry tomatoes, sliced
1/4 cup basil, roughly chopped
1/3 cup goats cheese, crumbled
Olive oil, to taste
Salt and pepper, to taste
PUTTING IT ALL TOGETHER
1. Layer avocado, tomatoes, basil and goats cheese onto freshly toasted bread, top with drizzle of olive oil, salt and pepper.
MORE SHARING RECIPES HERE...
GRILLED OCTOPUS SALAD
Perfect for Australian barbecues and dinner parties, this delicious grilled octopus salad is finished to perfection with a garlic, paprika and Hellmann’s Real Mayonnaise dressing.
Recipe Serves: 6 as a part of a shared meal | Prep Time: 25 mins | Cook Time: 1.5 hr, plus cooling time
WHAT'S IN IT?
Octopus
2.5 kg large octopus, cleaned
2 bay leaves
2 tsp black peppercorns
1 cup red wine
1 cup water
Octopus marinade
4 tbs olive oil
2 tbs balsamic vinegar
2 tsp smoked paprika
2 tsp dried oregano
Zest of one lemon
500g kipfler potatoes
Mayo dressing
½ cup Hellman’s Real Mayonnaise
1 head of garlic
1 tbs olive oil
1 tsp smoke paprika
1/2 cup pitted green olives, halved
To serve
Olive oil
1 lemon, cut into wedges
Salt and pepper, to taste
¼ cup continental parsley, finely chopped (keeping some leaves to garnish)
¼ cup mint leaves
¼ cup dill, sprigs only
PUTTING IT ALL TOGETHER:
1. Preheat oven to 180C. Place the whole head of garlic on some foil, drizzle with olive oil, wrap and roast for 1 hr. Remove and set aside.
2. In a large pot, add octopus, spices, red wine and water. The octopus will not be covered but the aim here is to cook the octopus in its own juices. Simmer for 1-1.5 hrs until tender.
3. Remove from pot to a large bowl, cool slightly, then cover with olive oil, balsamic vinegar, smoked paprika, dried oregano and lemon zest and cover and place in the fridge to chill. This makes it easier to cook on the grill.
4. Boil potatoes for 10-12 mins or until tender. Strain and set aside.
5. Preheat BBQ or griddle pan to a high heat. Cook the octopus for 4-5mins or until nicely charred (the octopus is already cooked, this gives it a beautiful, rich colour).
6. To make the mayonnaise dressing, squeeze out the cooled roasted garlic from the skins, mix with the olive oil, Hellmann’s mayo and season with paprika, salt and pepper. This adds a creamy decadent touch to compliment the fresh and citrusy dish.
7. Serve to a large board or serving plate with scatterings of the octopus, halved potatoes and olives, then dressed liberally with the lemon juice, olive oil and salt and pepper.
8. Sprinkle over the herbs and serve the fragrant roasted garlic mayonnaise on the side or in dollops on the board itself. Add a wedge of lemon and remaining roasted garlic bulbs to the board too for those who appreciate stronger flavours.
SQUID PAELLA
SERVES: 4
WHAT'S IN IT?
600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces
1 1⁄2 tsp smoked paprika, plus extra to sprinkle
1⁄4 cup (60ml) extra virgin olive oil
1 red capsicum, seeds removed, sliced
1 onion, chopped
3 garlic cloves, crushed
1 pinch saffron threads
500g bomba rice (or arborio rice)
1.25L chicken stock
1 cup (120g) frozen peas
1⁄2 bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve
PUTTING IT ALL TOGETHER:
Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid.
Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.
Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan.
Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.
RECIPE FROM DELICIOUS. ON SUNDAYS
OCTOPUS PASTA SALAD
This is a dish which I had while in Mozambique, it was fresh, zingy and packed full of seafood goodness! And, so simple!!!!
MAKES: Enough for 6
WHAT'S IN IT?
1 large octopus, pre-prepared
1 each, green, red and yellow capsicum, cut into strips
2 cloves garlic, crushed
olive oil
1 packet large spiral pasta, cooked
Olive oil, to dress
White vinegar, to dress
Pinch salt
Peri Peri Sauce
4 birds eye (small) red chili’s, roughly chopped, seeds in
1 large red chili, roughly chopped, seeds in
2 cloves garlic, crushed
1 small carrot, grated (or half a large carrot)
2cm knob ginger, finely grated
1 lemon, zested
Pinch salt
1/4 cup vinegar
1/4 cup olive oil
PUTTING IT ALL TOGETHER:
Follow instructions to prepare you octopus.
In a large bowl, coat your octopus with a drizzle of olive oil along with the crushed garlic. Massage into the octopus. Allow to sit while your BBQ is getting nice and hot.
Onto a hot BBQ add the octopus (remember this is already pre-cooked and you are just looking to get colour on the outside) along with the capsicum.
Once you have a nice colour on both the octopus and the capsicum, remove from the heat and allow to cool slightly. Slice the octopus tentacles into nice thin disks, set aside to be added to the pasta. Cut the capsicum into 2cm chunks and add to the pasta also.
Toss and season with salt , dress well with olive oil and white vinegar. To finish, garnish with parsley and your home made peri peri sauce.
Enjoy with a cold beer and friends this summer…
HOW TO PREPARE: OCTOPUS
This is really quite simple and the best thing to do is to try and get your fish monger to do as much work as possible for you.
Ask them to clean, gut and remove the eyes and beak from the octopus.
Once you are at home you can then get to work on the more fiddly bits.
These following steps are generally not needed for the smaller varieties of octopus.
First up is peeling off the skin. This is a little tricky and you may need a good set of nails to get this done but it make the meat so much more tender when you do. Get in there and pull off as much as you possibly can, the skin is quite tough, so dont hold back, get right in there, you wont hurt the flesh.
Next you want to tenderise the flesh. To tenderise the meat you need to give it a good whacking. I used the back of a large heavy metal spoon. You want to use the flat of an object so that you dont pulverise the meat. Do this for about 5 mins all over.
Give the octopus a good wash in fresh water.
Heat a large pot on hight heat filled half with water. Add a good and decent pinch of salt and cook at a steady simmer for 45mins – 1hr.
Allow to cool and you are ready to get into your Octopus Pasta Salad