FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Fried Chicken

4 tbs paprika

4 tsp garlic powder

2 tsp sea salt

2 cups buttermilk

1 egg

4 x Lilydale chicken thigh fillets

1 cup plain flour

1/3 cup cornflour

Sunflower oil, to deep fry

Habanero Mayo

2 tbsp habanero hot sauce 

1 cup whole egg mayonnaise 

1/2 lime juiced

Green Chili Jam

8 long green chili, tops removed and roughly chopped 

1 clove garlic

1/2 cup water

1/2 cup rice wine vinegar

2 cups white sugar

Assembly 

4 brioche buns, lightly toasted 

1/4 iceberg lettuce shredded 

Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.

Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve. 

Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice. 

Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. 

Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

Step 6.  Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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BURGERS BURGERS BURGERS

MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

Marinade

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange

Juice, 1 orange
1 tbs sea salt

1 Lilydale Free Range Whole Chicken, butterflied*

Coriander Jalapeno Crema

1 bunch coriander, torn (stems and leaves only)

4 jalapeno, roughly chopped 

250g sour cream

1 ripe avocado

1 tbs water

1 tbs australian extra virgin olive oil

Juice, 1 lime

Sea salt, to taste 

To serve

12 mini Corn tortilla, charred on BBQ

4 jalapeno, charred on BBQ

Lime, to serve 

Coriander, to serve

90g fetta, finely crumbled, to serve

Step 1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked. 

Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve. 

Step 3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

AVOCADO HUMMUS W/ RAW SPRING VEGETABLES

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:30

COOK 00:10

SERVES 6

Easy

INGREDIENTS

Avocado Hummus 

1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)

2 large Australian Avocados 

½ cup coriander, roughly chopped + more for garnishing 

1 garlic clove, minced 

2 tablespoons tahini 

½ teaspoon ground cumin 

1 lemon, juiced 

¼ cup extra virgin olive oil 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

To serve

¼ cup roasted almonds, roughly chopped, for serving 

1 bunch radish, washed well and sliced into quarters 

1 bunch dutch carrots, cleaned and sliced in half longways 

2 medium Lebanese cucumbers, sliced into quarters, longways 

150g sugar snap peas, ends trimmed and sliced in half longways 

2 large pita bread, sliced into triangles 

METHOD

Step1. Preheat the oven to 180C. 

Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden. 

Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds. 

Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:20

COOK 03:30

SERVES 6

Capable Cooks

INGREDIENTS

Avo Ale Braised Pulled Pork 

1.5 kg boneless pork shoulder, trimmed

1 tablespoon brown sugar 

2 teaspoons cumin 

2 teaspoons smoked paprika 

1 teaspoon sea salt

2 tablespoon extra virgin olive oil 

1 large brown onion, roughly chopped

4 garlic cloves, crushed 

375ml Grassy Knoll Aussie Avo Cream Ale 

500ml beef stock

Avocado Hot Sauce 

1 jalapeño pepper, stems removed, deseeded

1 habanero pepper, stems removed, deseeded

2 medium Australia Avocados

1 lime, juiced

1 clove garlic, crushed 

¼ cup of olive oil

To serve

12-18 corn tortillas, warmed  

¼ wedge purple cabbage, finely sliced 

1 small red onion, finely sliced 

1 large mango, flesh chopped into cubes 

1 cup coriander, roughly chopped

METHOD

Step 1.  Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices. 

Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender. 

Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens. 

Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like. 

Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers. 

Note: 

If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce. 

For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets

2 tsp smoked paprika

1 tsp cayenne Pepper 

1 tsp cumin 

1 tsp sea salt

1 tbs Australia extra virgin olive oil 

Peri Peri Sauce 

1 red capsicum, chopped into 4cm chunks

1 small carrot, chopped into 1cm half moons

1 small red onion, chopped into 3cm chunks

4 cloves garlic, skins left on

1 tsp dried oregano 

5 birds eye (small) red chili’s, roughly chopped, seeds in

2 large red chili, roughly chopped, seeds in

5cm knob ginger, finely grated

2 lemon, zested

1/4 cup  white wine vinegar

1/4 cup olive oil

Sea salt, to taste

BBQ Corn Salad

6 corn on the cob, husks removed 

1/2 cup coriander, leaves only, roughly chopped 

1/4 cup mint, leaves only roughly chopped 

1 tbs Australian extra virgin olive oil 

Sea salt, to taste

METHOD

Step 1.  Preheat oven to 180 degrees. For the peri peri, add capsicum, onion, carrot and the garlic still in their skins to a baking tray. Sprinkle over oregano, a pinch of salt and a good glug of olive oil. Toss to coat the veggies, then bake for 25-30 minutes*. In the last 10 minutes add the chillies. Bake until the veggies are softened. Squeeze garlic from it’s skins into a food processor and add the roasted veggies with the remaining ingredients. Pulse until you form a chunky paste. Set aside. 

Step 2. Pre heat hooded BBQ on high. In a small bowl mix together spices for chicken, combining well.  Place chicken thighs on a large plate or tray, drizzle with olive oil and sprinkle over the spices, rub well to coat chicken.

Step 3. Cook corn on BBQ until slightly charred on all sides, remove and cover with foil to keep warm. Cook chicken skewers turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes

Step 4. Remove corn kernels from the cob by carefully slicing down the length of the cob with your knife, toss kernels with coriander, mint and olive oil, seasoning with sea salt. Serve with grilled chicken skewers, corn salad and peri peri sauce. 

Notes

* The roasting of the veg for the peri peri sauce can also be done on a hooded BBQ - this will add a nice charred element to the sauce, be sure to turn the veg frequently so as not to burn. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

CARNITAS TORTILLA POCKETS

RECIPE BROUGHT TO YOU BY OLD EL PASO

PREP 00:10

COOK 03:00

SERVES 6

Easy 

Ingredients List

1 x Old El Paso Tortilla Pockets Kit

1/3 cup Australian Extra Virgin Olive Oil

1.5 kg boneless pork shoulder, trimmed

1 large brown onion, roughly chopped

5 garlic cloves, crushed

Packet of seasoning mix from Tortilla Pocket Kit

1/2 tbs chipotle chili powder

1 tbs dried oregano 

1 tsp cumin seeds

1/4 cup apple cider vinegar

Packet of salsa from Tortilla Pocket Kit

Peel of 1 orange

Juice of 2 oranges

1.5 litres (52 fl oz/6 cups) veal or beef stock

Sea salt and pepper to taste 

To serve

1 small white onion, finely diced

1/4 cup coriander, finely chopped 

2 limes, cut in wedges, to serve

90g fetta, finely crumbled, to serve

1 packet, store bought Mexican Rice

1 can Old El Paso black beans, rinsed and drained 

METHOD

Step 1. Preheat the oven to 180C. To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and cook, stirring, for 3-4 minutes, until softened. Add remaining olive oil, garlic, tortilla pocket seasoning mix and extra spices over low heat. Cook, stirring for 1-2  minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through. Add the the salsa, orange peel, orange juice and stock. Season well with salt and pepper. 

Step 2. Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place with lid on in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.

Step 3. Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid. 

Step 4. To serve, fill your Old El Paso Tortilla Pockets in layers of rice, beans, herbs, pork and cheese until full. 

Notes

* This pulled pork recipe is a great staple to add to tacos, nachos, tortilla, burritos etc. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD

GRAB THE FULL RECIPE HERE

Recipe created and developed for Australian Lamb and their new Lamb Legends Campaign.
Do you know a legend who would love a bit of Aussie lamb? Find a heap more recipes and inspiration here…

MORE GREAT LAMB RECIPES HERE…

CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:20

COOK 00:35

Makes 1 family size pie

Capable Cooks

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces 

1/2 tbs olive oil

2 tbs butter

1 leek

1 clove garlic, crushed

1 sprig thyme

1/4 cup tarragon, leaves, finely chopped 

1/2 tbs dijon mustard

Sea salt, to taste

Pepper, to taste

1/4 cup plain flour

1/4 cup cream

1/4 cup good quality chicken stock 

Sourcream & Parmesan Pastry

225g plain flour

200g butter

25g grated parmesan cheese

125ml sour cream

Sea salt, to taste 

1 egg, beaten

METHOD

Step 1. Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins. 

Step 2.  Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside. 

Step 3. To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper. 

Step 4. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish. 

Step 5. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving. 

Notes

* If the sauce is looking thick, do not worry, this will loosen slightly when pie is baked in the oven. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

VEGETARIAN NACHOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends! 

PREP 00:15

COOK 00:30

SERVES: 4

WHAT'S IN IT?

Bean Mix

1 tbs veg oil

1 small brown onion, roughly chopped

1 packet Old El Paso Nachos Spice Mix

1 (400g) can Old El Paso Black Beans, rinsed and drained

1 (400g) can Old El Paso Mexe Beans

250ml vegetable stock

10 pack Old El Paso hard taco shells, cooked as per packet instructions

2 cup shredded cheese (tasty)* 

Toppings 

2 ripe avocados, cut into chunks

6 tbs (xx cups) sour Cream*

1/4 iceberg lettuce, shredded

200g grape tomatoes, halved 

Shredded cheese, to serve

Hot sauce of choice, to serve

Coriander, to serve

Lime wedges, to serve

PUTTING IT ALL TOGETHER

Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.

Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends! 

Notes

* Choose vegan alternatives to cheese and sour cream to make this a vegan dish. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN MOLE TACOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

SERVES: 4

WHAT'S IN IT?

Mole Spice Mix

2 tbs Australian extra virgin olive oil

1 brown onion, roughly chopped

3 cloves garlic, crushed

1 packet Old El Paso Taco Spice Mix

1/2 tbs chipotle chili powder (or other Mexican chili powder)

1 tbs dried oregano

1/2 tsp cinnamon powder

Zest, 1 orange

Juice, 1 orange

250ml chicken stock

50g dark chocolate

8 Free Range Chicken thighs 

Purple Cabbage Slaw

1/4 head purple cabbage, finely shredded

Juice, 1 lime 

1/4 cup coriander, leaves only

Sea salt, to taste

To serve

10 pack Old El Paso Mini Flour Tortilla

Coriander, to serve

Lime, to serve

Sour cream, to serve 

PUTTING IT ALL TOGETHER

Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly. 

Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.

Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime. 

CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN SOUP

RECIPE CREATED FOR YAHOO! LIFESTYLE

If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!

Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour. 

Prep 00:15

Cook 03:00

Easy

WHAT’S IN IT?

1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these 

1 tbs Cobram Estate extra virgin olive oil

1 brown onion, roughly chopped

2 medium carrots, roughly chopped

2 stalks celery, roughly chopped

1 whole head garlic, cut in half 

 5 cm knob ginger, roughly chopped

2 star anise 

8 pepper corns 

Soft herbs - whatever you may have leftover in the fridge 

Anything else that is looking a bit rough in your fridge

PUTTING IT ALL TOGETHER: 

Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.

Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked. 

Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with. 

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Recipe notes and tips: 

* You pot will need to be big enough to hold a whole chicken plus liquid.

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SOUP TO KEEP YOU WARM…

SIMPLE FLATBREADS

RECIPE CREATED FOR YAHOO! LIFESTYLE

These breads are so versatile and easy to make you will be whipping them up for every meal. Perfect for that Indian feed you have been craving, or using them as a wrap for grilled chicken, even as little pizza bases. These flat breads are perfect.

Prep 00:10 (plus 30mins resting time*)

Cook 00:10 

Makes 6

Easy

WHAT’S IN IT?

250g self raising flour

250g natural yoghurt

1 tbs Cobram Estate extra virgin olive oil

1 tbs sea salt

Ghee / Butter / Oil, to cook

PUTTING IT ALL TOGETHER: 

In a large bowl combine all ingredients, mixing well to come together to form a rough dough. Remove from bowl and knead for 5mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30mins. 

Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread. 

Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2mins each side or until golden and beginning to puff up. 

As you cook your breads wrap them in a tea towel to keep warm while you cook remaining dough. 

Recipe notes and tips: 

* The resting time is not necessary, but it will give you the best results. 

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CURRY FOR YOUR FLATBREADS!

ROAST CAULI & BACON RISOTTO

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 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

PUTTING IT ALL TOGETHER: 

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.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

RISONI W/ SNAPPER, TOMATO & FENNEL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) olive oil

1 baby fennel bulb, thinly sliced

2 garlic cloves, thinly sliced

1 1/4 cup (250g) risoni pasta

400g can chopped tomatoes

500ml vegetable stock

Finely grated zest of 1 lemon & juice of 1/2

4 small fillets snapper (about 600g in total), pin boned

3/4 cup (90g) pitted green olives, roughly chopped

3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

PUTTING IT ALL TOGETHER: 

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.

Scatter olive mixture over risoni to serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

CHICKEN W/ WHITE WINE, BAY & MUSTARD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

1.5kg chicken, cut into 6 pieces

1 bulb garlic, halved horizontally

1 cup (250ml) dry white wine

8 shallots, peeled

600g small kipfler potatoes, scrubbed then halved lengthways

4 fresh bay leaves, torn

2 cups (500ml) chicken stock

2 tbs wholegrain mustard

1 1/2 cups (180g) frozen peas

1/2 bunch kale, stalks discarded, leaves torn

PUTTING IT ALL TOGETHER: 

Preheat oven to 200°C.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.

Remove from oven and allow chicken to rest for 5 minutes before serving.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WINNER WINNER CHICKEN DINNER!

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

CHICKEN POT PIE

RECIPE FROM the project

SERVES: 4

PREP 00:15 

COOK 00:25

Easy

WHAT'S IN IT?

2 tbsp Cobram Estate Extra Virgin olive oil

4 Lilydale Free Range chicken thigh fillets, cut into small pieces

2 tsp roast chicken seasoning

80g butter

1/2 cup flour

1 small onion, diced

2 cups chicken stock

2 cups milk

3 carrots, cut into discs 

1 1/2 cups frozen peas

1 sheet puff pastry*

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Over medium high heat cook chicken pieces in fry pan with a little olive oil and roast chicken seasoning until lightly golden. Once cooked set chicken aside.

Step 2. Add butter and onion into pan, once onion is soft add flour. Cook for 2 mins. Add chicken stock and milk. Stir and cook until sauce thickens. 

Step 3. Add chicken into white sauce pot along with carrots, and peas*. Season to taste. 

Step 4. Pour into your choice of dish, it can be a pie dish, baking dish, small ramikins - anything that can go into the oven and be baked. Top with puff pastry. Mix 1 egg with ½ cup water in a bowl. Bush on top of the pastry. Bake for 25mins or until puffed and golden. Remove from oven and allow pie to rest for 5-10mins before serving. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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ALLLLLL THE CHICKEN RECIPES HERE…

EASY VEGETARIAN PASTA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green zucchini, cut lengthways into 4mm slices

2 bunches asparagus, trimmed

2 sweetcorn cobs, husk and silks removed

1/3 cup (80ml) extra virgin olive oil, plus extra to serve

400g curly fettuccine

3 shallots, thinly sliced

2 cloves garlic, crushed

1 tbs lemon thyme leaves

½ cup (125ml) dry white wine

1½ cups (375ml) pure cream

Finely grated zest of 1 lemon, juice of ½

½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve

Finely grated parmesan, to serve

PUTTING IT ALL TOGETHER: 

Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.

Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA!

FISH TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) extra virgin olive oil

5 Roma tomatoes, halved

2-3 jalapeño chillies, halved

1 small white onion, sliced into 1cm-thick rings

1 garlic clove, crushed

¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve

Juice & finely grated zest of 1 lime, plus wedges to serve

1 tbs Cajun spice mix

1 tsp brown sugar

600g monkfish (or other firm white fish), cut into 10cm pieces

4 soft small tortillas, warmed

Sliced avocado, thinly sliced red cabbage & sour cream, to serve

PUTTING IT ALL TOGETHER: 

For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.

Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.

Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.

Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.

Serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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