RIB EYE STEAK

How I like to cook a big bone in rib eye steak when the BBQ isnt an option!

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MORE BBQ FAV’S BELOW…

CURRIED KIDNEYS

Would you eat lambs kidney? 🐑🫘

These are my Curried Kidneys

This is something I grew up eating as a kid and is honestly one of my favourite comfort foods that is sure to fill you up and warm you on a cold morning (for some reason we would always have them for breakfast). Don't knock it till you try it 🤗

4 rashers streaky bacon, cut in strips

1 small brown onion, diced

2 tbs butter

1 tbs Keen’s curry powder

1 tbs plain flour

4 lambs kidneys, cleaned and cut in chunks

2 1/2 cups whole milk

White bread, for toast, to serve

Step 1. In a large saucepan cook off the bacon until most of the fat has rendered out, add onion and stir well cooking until softened and aromatic.

Step 2. Add butter and curry powder (I like to use the classic Keens curry powder for this dish) mix well to coat and activate the spices in the pan. Pop in the flower along with the kidneys and gently stir to coat in flour. Cook out for 2-3 mins.

Step 3. Add the milk a little at a time until you acquire the desired consistency (feel free to add more or less milk depending on your liking). Cook kidneys for 5mins over a gentle simmer.

Step 4. Serve over toasted white bread (has to be white bread haha) and enjoy.

This makes enough for me to smash all on my own but would be plenty for 2x people.

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

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

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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

CHILI OIL MAC N CHEESE

Recipe developed and written for Starward Whisky

375g macaroni elbows, cooked in salted boiling water
6 tbs (85g) butter
2 tsp garlic powder
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed
3 cups cheese (1 cup parmesan, 1 cup gruyere, 1 cup cheddar)
2 cups panko breadcrumbs
Chotto Motto x Starward Crispy Chili Oil

WATCH THE VIDEO HERE

Step 1. Preheat oven to 180C. Melt butter in saucepan over medium heat. Add garlic powder, cook 1 minute. Next whisk in flour, cook for a further 1-2 minutes (this is the roux).

Step 2. Slowly add milk, whisk until smooth. Bring to a gentle simmer, cook until thickened. Remove from heat, stir in Parmesan, Gruyère, Cheddar until melted (this is an important step, you dont want to add the cheese while on the heat.)

Step 3. In a large bowl combine cooked and strained macaroni elbows and cheese sauce, mix well ensuring all pasta is coated.

Step 4. For the topping, place a skillet over low to medium heat and add a couple of spoonfuls of the chili oil, mix with Panko breadcrumbs and gently toast until coated with the oil and crispy.

Step 5. Transfer mac n cheese to baking dish, top with breadcrumb mix and bake for 25-30 mins or until golden and bubbling. Allow to stand for 5mins and then serve with extra chili oil and a Starward (New) Old Fashioned

CHICKEN PARMIGIANA

This recipe was written and developed for Woolworths.

The age old question 🍗 Parmi? Or Parma? 🙋🙅 RECIPE 👇

1 x packet Woolworths Pub Style Chicken Breast Schnitzels

1 x tin diced Italian tomatoes with onion, garlic and basil

1/2 cup grated mozzarella

1/2 cup grated parmesan

To serve

Your favourite potato salad (I have a great one on my website!)

Rocket leaves

Lemon wedge

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Step 1. Preheat oven to 200C. Place chicken on a wire rack over a baking tray and bake for 15mins.

Step 2. While the chicken is cooking, prepare the tomato sauce. Add tinned tomatoes to a small saucepan and bring to a gentle simmer for 5mins. Remove from heat and using a stick blender, blend tomatoes until smooth.

Step 3. Take chicken out of the oven, remove the wire rack and place chicken directly onto baking paper. Spoon tomato sauce over chicken and top with generous serves of the cheese. Place back into the oven and bake for a further 15mins or until the cheese is melted, golden and bubbling.

Step 4. Serve hot out of the oven alongside your favourite potato salad, fresh rocket and a wedge of lemon.

MORE FAMILY CHICKEN RECIPES

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MORE FAMILY CHICKEN RECIPES 〰️

PALAK PANEER

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I love Palak Paneer, Saag Paneer, however it comes really - my goto order when it comes to Indian food but also a favourite of mine to make at home ‘cause it is pretty simple, doesnt take long and PACKS in the flavour. My recipe below…

Ingredients
200g paneer, cut into cubes
2 tbs ghee
1 tbs whole cumin seeds
2 red onions, finely slices (reserve some for serving)
5cm thumb ginger, finely dices
6 cloves garlic, crushed and finely chopped
2 green chili, finely sliced
2 tbs ground cumin
1 tbs ground coriander
2 tsp chili powder (add as much or as little as you like)
1/2 tbs turmeric powder
2 bunches, washed english spinach
1 bunch fresh coriander
3 tbs plain yoghurt

Method
Step 1. Using a medium heat, fry off the paneer cubes in a little ghee until golden brown on all sides. Remove from pan and set aside until needed.
Step 2. Next using the remaining ghee, fry off cumin seeds along with onion until onion softens. Next add in your ginger, garlic and chili, fry off until aromatic and follow with the spices, combining well and gently toasting. Remove from heat and set aside.
Step 3. Add spinach to pot of boiling water and blanch quickly until vibrant and green, strain in a colander and along with coriander add to ice water to stop the cooking process.
Step 4. Blend spinach and coriander with a little water until smooth, add half the onion mix and blend again, finally add yoghurt and blend for a final time until silky.
Step 5. Add the paneer back to the pan with the onions, pour over the spinach mix and warm through. Serve with rice and breads.