FISH, PEA & HERB ORZO
Fish, Pea & Herb Orzo - for those days when it is still hot outside but you feel like something, cosy, comforting and all cooked in one pan! Creamy orzo, zesty fish, it’s bright, balanced and absolute perfection.
Read MoreFish, Pea & Herb Orzo - for those days when it is still hot outside but you feel like something, cosy, comforting and all cooked in one pan! Creamy orzo, zesty fish, it’s bright, balanced and absolute perfection.
Read MoreThis is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe and it is devilishly SPICY!!
Read MoreRECIPE 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
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.
Recipe developed for Apollo Campervans
This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.
Prep 00:10
Cook 00:15
Serves 2
Easy
Ingredients
1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish
Method
Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.
Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.
Step 3. Serve curry over rice and garnish with coriander. Enjoy.
An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.
Prep 00:15
Cook 00:20
Serves 4-6
Easy
Ingredients
3 cups cooked white long grain rice, warm
1 tsp saffron threads
4 tbs hot water
1/4 cup rice bran oil
40g butter
6 spring onions (white part only), finely sliced
3/4 cup broad beans, peeled
1/4 cup dried cranberries
1/4 cup smoked almonds, roughly chopped
1/4 cup roasted pistachios, roughly chopped
1/3 cup fresh mint, chopped
1/3 cup flat leaf parsley, chopped
1/3 cup dill, chopped
60g persian feta
1/4 cup red wine vinegar
Method
Step 1. Heat the oil and butter in a pan and gently fry the shallots until golden. Use a slotted spoon to remove the shallots and set aside. Keep the shallot oil aside also.
Step 2. Soak the saffron* in the hot water for around 5 minutes. Stir the saffron water and shallot oil through the rice, using a fork to fluff up the grains.
Step 3. Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.
Step 4. Mix through all remaining ingredients, season with salt and serve on a platter.
Notes
* To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.
My love for fried rice is never ending and the love for Leftover Fried Rice is high on the fried rice list! I love that time of the week where I have a bucket load of rice leftover and then a whole heap over other bits and pieces that will come together perfectly in the wok!
Read MoreFun little twist on one of my favourite dishes - the risotto!
Read More1 cauliflower (about 1.5kg), cut into florets, smaller leaves reserved
1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling
8 slices (200g) streaky bacon, 4 left whole, remainder chopped
1/4 cup sage leaves
4 cups (1 litre) chicken or vegetable stock
50g butter
1 leek, halved horizontally, washed then thinly sliced
2 sticks celery, finely chopped
1 1/2 cup (330g) Arborio rice
1/2 cup (125ml) dry white wine
120g soft marinated goat’s cheese, plus extra to serve
Preheat oven to 220°C. Line a large baking tray with baking paper. Spread cauliflower florets on tray, season, drizzle with half the oil and drape bacon slices over the top. Roast for 20 minutes or until cauliflower is tender and bacon is crisp. Scatter cauliflower leaves and sage over the bacon and cauliflower, drizzle with a little extra oil and roast for a further 5 minutes.
Meanwhile, place stock and 1 cup (250ml) water in a saucepan, bring to the boil, then reduce to barely to a simmer.
Heat half the butter and remaining oil in a heavy-based saucepan over medium heat. Add leek, celery and chopped bacon and fry, stirring regularly, for 5 minutes or until softened. Add rice, stir until coated with oil, then add wine and boil for 3 minutes or until reduced by half.
Reduce heat to medium-low and add stock a ladleful at a time, stirring until absorbed before adding the next. Continue for 15-18 minutes until stock is all used and rice is al dente. Fold in remaining butter and half the goat’s cheese, remove from heat, cover and stand for 4 minutes to steam.
Serve risotto topped with roast cauliflower, cauliflower leaves, bacon and sage, extra goat’s cheese and a drizzle of extra olive oil.
¼ cup (60ml) olive oil
2 tsp brown sugar
2 tsp smoked paprika
1½ tbs Cajun spice mix
800g piece salmon, skin removed, pin-bones removed
1 lemon, halved
2 chorizos (about 250g), thinly sliced
1 large onion, finely chopped
2 cobs sweetcorn, husks removed, kernels sliced off with a sharp knife
2 bay leaves
2 cups (360g) long-grain rice
1 cup flat-leaf parsley, coarsely chopped, plus extra to serve
1 cup mint, coarsely chopped, plus extra to serve
150g grape tomatoes
120g can black beans, drained and rinsed
2 spring onions, finely chopped, plus extra to serve
Green chilli (optional), to serve
Combine 2 tbs oil, sugar, smoked paprika, half the spice mix and 2 tsp salt flakes on a large plate. Add salmon and turn to coat all over. Set aside for 10 minutes. Heat a large frying pan to medium-high heat and cook salmon for 4 minutes or until charred, then turn and cook 2 minutes more for mediumrare or until cooked to your liking. In the same pan cook lemon halves cut-side down for 1 minute or until charred. Set aside.
For dirty rice, heat remaining 1 tbs oil in a heavy-based saucepan over medium heat. Add chorizo and fry for 3 minutes or until browned on both sides. With a slotted spoon, transfer to a plate. In same pan, fry onion and corn kernels in cooking juices for 5 minutes or until softened. Add remaining Cajun spice and cook for a minute. Add rice, stir well to coat in onion mixture, and cook for a further 1-2 minutes until lightly toasted. Add bay leaves and 3 cups (750ml) water, bring to the boil, then reduce to low, cover and cook for 12 minutes. Remove from heat and, without uncovering, leave to steam for 10 minutes. Uncover, fluff up with a fork and fold in chorizo and half the herbs.
Meanwhile, for a salsa, mix tomatoes, black beans, spring onion, remaining herbs and juice from half the charred lemon in a bowl and season.
Place rice on a platter, top with salmon, scatter with salsa, chilli and extra herbs and squeeze remaining charred lemon over.
3 green bullhorn peppers (substitute green capsicum), halved, seeded
2 jalapeño chillies, halved lengthways, seeds removed
1/3 cup (80ml) olive oil
2 spring onions, finely chopped
2 garlic cloves, crushed
½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve
1 tsp ground cumin
1 tsp ground coriander
1½ cups (270g) long-grain white rice, rinsed
2 cups (500ml) chicken stock
1 (around 120g) cured chorizo, thinly sliced
1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife
400g uncooked prawns, peeled, halved
Juice of 1 lime, plus wedges to serve
TO SERVE
Sliced cucumber
Coriander
Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.
Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.
Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.
Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.
SERVES: 4
16 extra-large prawn
100g butter, melted
1½ tbs harissa (or other chilli paste)
1 tbs soy sauce
Juice of 2 limes
2 bunches broccolini, trimmed
6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
2 tbs rice bran oil
2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
¼ bunch coriander, chopped
PUTTING IT ALL TOGETHER:
1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.
2. Heat a barbecue or grill pan to medium-high heat.
3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.
1½ cups (270g) medium-grain rice, rinsed
2 tbs sunflower oil
750g chicken mince
200g small shiitake mushrooms (or larger halved or quartered)
2 tbs finely grated ginger
3 garlic cloves, crushed
3 spring onions, chopped, plus extra to serve
¾ cup (180ml) chicken stock
¼ cup (60ml) red miso paste
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
1 tsp sesame oil
1 packet (200g) Qukes (baby cucumbers), quartered lengthways
1 small red onion, thinly sliced into rings (we used a mandolin)
1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)
2 soft-boiled eggs, halved
Sliced long red chilli, coriander sprigs and lime wedges, to serve
1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.
2. Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.
3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.
4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside
1⁄2 cup (125ml) kecap manis
1 tbs sambal oelek, plus extra to serve
1 tsp ground turmeric
8 chicken drumsticks
1 butter lettuce, leaves separated
1 cucumber, sliced
1 lime, cut into wedges
1⁄4 bunch coriander
2 tbs roasted peanuts, chopped
Coconut rice
2 cups (400g) long-grain rice, rinsed
3⁄4 cup (180ml) coconut milk
1. Preheat oven to 200°C. Line a large baking tray with baking paper. Combine kecap manis, sambal oelek and turmeric in a bowl, add drumsticks and turn to coat. Place in a shallow dish to marinate for 20 minutes, or longer if time allows, turning once. Place on a wire rack in prepared tray, pour half the marinade over and roast for 35-40 minutes, basting every 10 minutes with remaining marinade, until cooked through and well browned. Loosely cover with foil to rest for 10 minutes.
2. Meanwhile, for coconut rice, place rice, coconut milk and 2 cups water in a saucepan. Bring to the boil, then reduce heat to low, cover and cook for 12 minutes. Remove from heat and stand for 10 minutes without uncovering. Fluff up with a fork.
3. Divide rice and chicken among 4 plates along with lettuce, cucumber and lime wedges, scatter with coriander and peanuts, and serve with extra sambal oelek.
1/3 cup (80ml) soy sauce
¼ cup (60ml) mirin
2 garlic cloves, crushed
1 tbs finely grated ginger
2 tsp sesame oil
1 long red chilli, thinly sliced (optional)
500g firm tofu, cut into 12 x 1cm-thick slices
2 bunches broccolini, trimmed
1 bunch spring onions, trimmed
2 x 250g packets microwaveable brown, wild and red rice
Olive oil spray
½ cup (80g) sunflower seeds, toasted
1 bunch shiso, leaves picked (optional)
1. To make the marinade, combine soy, mirin, garlic, ginger and sesame oil in a bowl.
2. Halve the marinade. To one half, add chilli (if using) and set aside. Place remaining marinade in a large shallow dish. Add tofu in a single layer, turning to coat. Marinate for 20 minutes, if time allows.
3. Place broccolini and spring onions in a large bowl and cover with boiling water. Steep for 2 minutes, then drain.
4. Heat rice according to packet instructions. Heat a barbecue or chargrill to high heat. Drain tofu, discarding marinade. Lightly spray tofu, broccolini and spring onions with oil and cook, in batches, for 2 minutes each side or until lightly charred.
5. To assemble, divide rice among serving bowls and top with broccolini and spring onions. Cut tofu in half diagonally and place on top. Drizzle with soy and chilli mixture and scatter with sunflower seeds and shiso.
1½ cups sushi rice (from supermarkets)
1 cup frozen edamame beans, thawed and podded
2 spring onions, thinly sliced
1 tbs rice vinegar
1 baby cucumber (or small Lebanese cucumber), sliced
1 carrot, thinly sliced into ribbons (we used a julienne peeler)
¼ red cabbage, cut into thin wedges
1 cup coriander leaves
400g hot-smoked salmon, skin removed, roughly flaked
Black and white sesame seeds, to serve
Dressing
¼ cup (40g) peanuts, salted, roasted and chopped
1 long red chilli, seeds removed, finely chopped
2 tbs grated palm sugar
2 tbs fish sauce
Finely grated zest and juice of 1 lime
1. Cook sushi rice according to packet instructions. Leave for 10 minutes to cool slightly, then place in a bowl with edamame, spring onion and vinegar. Stir gently to combine, then set aside.
2. For the dressing, place ingredients in a sealable jar. Shake to combine.
3. Divide rice mixture among serving bowls, top with cucumber, carrot, cabbage, coriander and flaked salmon, drizzle with dressing, and sprinkle with sesame seeds.
1½ cups long-grain rice
1-2 tbs sambal oelek (depending on desired heat)
2 tsp sesame oil
2 tbs rice bran oil
100g shiitake mushrooms, trimmed, halved
2 tbs soy sauce
2 x 250g rump steaks
4 fried eggs, avocado wedges and watercress sprigs, to serve
Quick Pickles
½ cup (125ml) rice wine vinegar
2 tbs sugar
½ bunch baby (Dutch) carrots, trimmed, thinly sliced (we used a mandoline)
1 bunch radishes, trimmed, thinly sliced (we used a mandoline)
1 Lebanese cucumber, halved horizontally, seeds removed, sliced
1. Cook rice according to packet instructions.
2. For quick pickles, place vinegar, sugar, ½ cup (125ml) water and 2 tsp salt in a pan over high heat. Bring to the boil and simmer for 1 minute or until sugar and salt dissolve. Remove from heat and set aside to cool. Place vegetables in a container, pour in cooled liquid, and turn to coat. Leave to pickle for at least 10 minutes.
3. To make a chilli sauce, combine sambal and sesame oil in a small bowl. Set aside.
4. Heat 1 tbs rice bran oil in a large non-stick frypan over medium-high heat. Add mushrooms and cook for 2 minutes. Deglaze pan with 1 tbs soy sauce, then transfer mushrooms to a plate and cover loosely with foil. Heat remaining oil in the same pan. Cook steaks 2 minutes each side for medium-rare or to your liking. Deglaze pan with remaining soy sauce. Transfer steaks to the plate with mushrooms. Rest for 5 minutes, loosely covered with foil.
5. Thinly slice steaks. Drain pickles. Divide rice among serving bowls and top with pickles, steak, mushrooms, egg, avocado and watercress, and serve with chilli sauce.
2 tbs coconut oil
4 whole dried chillies
1 tbs brown mustard seeds
½ tbs coriander seeds, lightly crushed
2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
1 onion, thinly sliced
3 garlic cloves, crushed
1½ tsp ground turmeric
½ tbs tomato paste
400ml coconut milk
300ml fish or vegetable stock
1½ tbs tamarind puree
600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces
150g cherry tomatoes, halved
¼ bunch coriander, leaves picked
Steamed brown basmati rice and lime wedges, to serve
1. Heat coconut oil in a large heavy-based saucepan over a medium-low heat, add dried chillies and mustard and coriander seeds, and cook for 1-2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and garlic, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.
2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock, and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavours have developed. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.
3. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
MAKES: 4
PREP TIME: 20 mins
COOKING TIME: 12 mins
WHAT'S IN IT?
1 brown onion, sliced
1/2 tbs rice bran oil
500g Lilydale chicken mince
2 cloves garlic, finely chopped
1tbs Mexican spice seasoning*
Salt, to taste
400g can corn kernels, rinsed and drained
400g can black beans, rinsed and drained
2 tbs red wine vinegar
2 tbs extra virgin olive oil
Sea salt, to taste
350g mixed grape tomato medley, halved
2 avocados, cut in 1cm cubes
1 large red chili, finely chopped
1 lime, cut into quarters
1/2 cup fresh coriander, leaves only
1 packed (230g) white corn chips
Sour cream, optional
PUTTING IT ALL TOGETHER:
1. In a large non-stick fry pan over a high heat cook off the onion in oil until aromatic and slightly coloured. Add in chicken mince and using a wooden spoon break up into small pieces. As the chicken begins to colour add in your garlic and Mexican spice mix. Once chicken has cooked, remove from pan and allow to cool.
2. Toss together the beans, corn, vinegar, oil and salt. Set aside until needed.
3. Make up your lunch box by adding your food in different sections add your cooled chicken mince, brown rice, bean and corn mix, tomatoes, corn chips, chili, lime, coriander and a dollop of sour cream (optional).
Recipe Notes and Tips:
* Look for a good quality Mexican spice mix in your local grocer or market. Even better make your own, think of spices and herbs like; ground coriander, cumin, chili, paprika, oregano!
2 tbs olive oil
1 red onion, thinly sliced
2cm piece (10g) ginger, finely grated
2 green chillies, seeds removed, finely chopped, plus extra to serve
2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve
3 garlic cloves, crushed
2 tbs garam masala
2 x 400g cans crushed tomatoes
250g okra, trimmed
8 eggs
Steamed basmati rice, naan bread, yoghurt, coriander to serve
1. Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft. Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
2. Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.
3. Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.
4. Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
1 avocado, flesh removed
1 bunch coriander, leaves picked
4 spring onions, chopped
1/3 cup (80g) sour cream
1 tbs pickled jalapenos, plus extra to serve
Juice of 1 lime, plus extra wedges to serve
2 truss tomatoes, chopped
400g can black beans, drained, rinsed
300g can corn kernels, drained
1/3 cup (80ml) olive oil
600g ling or other firm white fish
2 tbs Mexican spice mix
450g packet microwave brown rice
Lettuce, cut into wedges (we used radicchio), to serve
1. To make the dressing, place avocado, half the coriander leaves, half the spring onion, sour cream, jalapenos, half the lime juice and 2 tbs water into a small food processor. Whiz until smooth, and season.
2. To make the salsa, chop remaining coriander, and place in a bowl with remaining spring onion, tomatoes, beans, corn, 2 tbs oil and remaining lime juice. Season and combine. Set aside.
3. Place fish, spice mix and 1 tbs oil into a medium bowl. Turn to coat. Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Cook fish, turning, for 3-4 minutes until charred and just cooked through. Drain onto paper towel. Season.
4. Heat rice according to packet instructions and divide between serving bowls.
5. To serve, flake fish and place on top of rice with salsa, dressing, extra jalapenos, lettuce and lime wedges.