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.
BANH MI STYLE HOT DOGS
RECIPE DEVELOPED FOR WOOLWORTHS
Quick Pickle
1 cup rice wine vinegar
1 cup water
3/4 cup sugar
1 carrot, peeled using julienne peeler
1/4 large white radish*, peeled using julienne peeler
1 packet Woolworths Classic Cumberland Pork Sausages 500g
1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open
3 tbs Woolworths Sriracha mayo
1 cucumber, cut in eighths
1 large red chili, sliced
2 spring onions, sliced
1/2 cup coriander, leaves only
Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.
Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.
Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.
Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.
*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.
HOW TO PEEL PRAWNS
THIS IS HOW TO PEEL PRAWNS….
PALOMA (NEW) OLD FASHIONED
RECIPE DEVELOPED FOR STARWARD WHISKY
60ml Starward Two-Fold
2 small spoons simple syrup
Grapefruit Soda
Grapefruit, half moon
Mint, sprigs
To a tall glass add ice, pour over Starward Two Fold, mix to chill, add simple syrup, mix again and then pour over grapefruit soda. Garnish with grapefruit and mint. Enjoy
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.
CHICKEN CAESAR LAYER SALAD
MEXICAN 7 LAYER SALAD
STEAK AU POIVRE
1 eschallot, finely chopped
1 tbs coarsely cracked black pepper
2 tbs brandy
1/4 cup heavy cream
Method
Step 1. Watch the video above, it’s super simple!
STEAK W/ DIANE SAUCE
Pan juices
2tbs butter
1 small onion, diced
2 cloves garlic, crushed, chopped
1 tbs tomato sauce
1 tbs Worcestershire sauce
1/2 cup pouring cream
Method
Step 1. Watch the video, it’s really easy…
STEAK W/ CAFE DE PARIS
2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped
Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.
Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.
Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.
Step 4. Cook your steak and serve w/ Cafe de Paris medallion
CREAMY SUNDRIED TOMATO & PRAWN PASTA
RECIPE DEVELOPED FOR GRANT BURGE WINES
400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt
Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve
Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.
Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.
Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.
Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.
SMASH BURGER
RECIPE DEVELOPED FOR WOOLWORTHS..
1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn
Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).
Step 2. Toast the buns lightly in the pan until lightly golden.
Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.
NONNI'S 7 LAYER SALAD
Nonni's 7 Layer Salad 🥗
1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese
Step 1.) Into a large glass container place the lettuce then sprinkle the next ingredients on top in layers in the order listed, ending with the bacon.
Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.
Step 3.) Sprinkle the cheeses over the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.
CAMPERVAN CURRY
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.
CRISPY POTATOES W/ BLUE CHEESE WHIP
This recipe was developed for Castello Mild Blue Cheese
Prep 00:10
Cook 00:45
Serves 4 as part of a shared meal
Super Easy
4 large russet potatoes, peeled and cut in half
Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste
Blue Cheese Whip
150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste
Chives, finely chopped, to garnish
Method
Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.
Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese.
MOROCCAN CHICKEN FLATBREADS
RECIPE DEVELOPED FOR WOOLWORTHS
The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.
Prep 00:25
Cook 00:45
Serves 6
Super Easy
Ingredients List
Macro Free Range Boneless Moroccan Butterflied Chicken
Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil
Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste
3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve
Method
Breads
Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.
Step 2. 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) on a floured surface 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.
Step 3. 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 1-2 mins each side or until golden and beginning to puff up.
Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
Chicken + Tahini Yoghurt Sauce
Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.
Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.