ZA'ATAR LAMB MEATBALLS
These are my za’atar lamb meatballs with green harissa sauce…and they’re delicious…RECIPE…
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THAI BEEF SALAD
Spicy, ballsy and delicious - Thai Beef Salad 🌶️🔥 RECIPE 👇
Read MoreRIB EYE STEAK
How I like to cook a big bone in rib eye steak when the BBQ isnt an option!
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
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
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
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.
GREEK STYLE WRAP (THINGY)
WATCH RECIPE HERE 👇
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
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 👇
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.
VEGEMITE & Cheese Mini Quiches
RECIPE DEVELOPED FOR VEGEMITE
Prep 00:15
Cook 01:00*
Makes 12
Super Easy
2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt
1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE
3 eggs
150ml thickened cream
1/2 cup grated tasty cheese
Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.
Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour.
Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked.
Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix.
CHRISTMAS HAM W/ MANGO CHILI GLAZE
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.