Chargrilled Chicken Escalopes

Ingredients

  • 2 tablespoons olive oil, plus extra to drizzle
  • 2 tablespoons honey, warmed
  • 1 tablespoon thyme leaves
  • Zest and juice of 1 lemon
  • 4 x 180g chicken breast fillets
  • 2 zucchini, thinly sliced lengthways
  • 100g rocket leaves
  • Crusty bread, to serve
  • Extra lemon wedges, to serve

Cooking Time

4 Mins Prep, 6 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat a chargrill or barbecue to high. Combine oil, honey, thyme and lemon zest in a bowl. Season.

Step 2

Slice each chicken breast at an angle into 3 thin escalopes. Brush honey mixture over chicken and zucchini. Cook chicken for 2 minutes each side or until lightly charred and just cooked. Set aside to rest. Cook zucchini for 11/2 minutes each side or until lightly charred and tender.

Step 3

Place the rocket and zucchini in a bowl. Drizzle over lemon juice and extra oil, then toss to combine.

Step 4

Serve the zucchini salad topped with chicken, with crusty bread on the side.

 

 

Recipe Source: www.taste.com.au


Lamb with Sprout Salad and Smashed Sweet Potato

Ingredients

  • 800g gold sweet potatoes, peeled, coarsely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • 8 Australian Lamb Loin Chops
  • 150g brussels sprouts, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/2 cup mint leaves
  • 1/4 cup (40g) pine nuts, toasted

Cooking Time

20 Mins Prep, 15 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

 

Instructions

Step 1

Boil, steam or microwave the sweet potato until tender. Use a fork to lightly mash the sweet potato. Season. Cover to keep warm.

Step 2

Meanwhile, preheat a barbecue grill or chargrill on high. Combine the oil, vinegar, mustard and garlic in a small bowl. Season. Place the lamb in a large shallow ceramic or glass dish. Pour over half the oil mixture and turn to coat the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

Step 3

Combine the brussels sprout, spring onion, mint and pine nuts in a large bowl. Toss to combine. Drizzle with the remaining oil mixture.

Step 4

Serve the lamb with the smashed sweet potato and salad.

 

 

Recipe Source: www.taste.com.au


Family Roast Beef with Crispy Potatoes

Ingredients

  • 2 tablespoons wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh rosemary leaves, plus extra 1 sprig rosemary
  • 2 garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 1.8kg Slow-cook Beef Family Roast
  • 1kg white potatoes, cut into 1cm-thick slices
  • 3 garlic bulbs, halved crossways
  • 1 chicken stock cube, crumbled
  • 2 tablespoons lemon juice
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve

Cooking Time

15 Mins Prep, 4.05 Hours Cook

Difficulty

Easy

Serving

6 Servings

 

Instructions

Step 1

Preheat oven to 160C/140C fan-forced. Grease a large baking dish.

Step 2

Combine mustards, chopped rosemary, crushed garlic, pepper and oil in a bowl. Season with salt. Reserve 2 teaspoons of mustard mixture. Rub remaining mustard mixture over beef. Top with extra rosemary sprig.

Step 3

Place potato and garlic bulbs in base of prepared dish. Combine reserved mustard mixture, stock cube, lemon juice and 1/4 cup water in a small bowl. Drizzle over potatoes. Top with beef. Cover tightly with foil. Roast for 4 hours. Remove foil. Roast for a further 30 minutes or until beef is browned and tender.

Step 4

Transfer beef to a large platter. Cover loosely with foil for 15 minutes to rest.

Step 5

Meanwhile, increase oven temperature to 220C/200C fan-forced. Return potatoes to oven and cook for 10 to 15 minutes or until golden and crisp.

Step 6 

Serve beef with potato, garlic, salad leaves and lemon wedges.

 

 

Recipe Source: www.taste.com.au


Creamy Chicken, Pea and Spinach Penne

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 tablespoons tomato paste
  • 250g cherry tomatoes, halved
  • 2 cups Massel chicken style liquid stock
  • 3 cups dried penne
  • 2/3 cup frozen peas
  • 1/2 cup thickened cream
  • 2 tablespoons wholegrain mustard
  • 2 cups shredded cooked chicken
  • 80g baby spinach
  • 1/4 cup chopped fresh flat-leaf parsley

Cooking Time

10 Mins Prep, 20 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Heat oil in a large heavy-based saucepan or flameproof casserole dish over medium-high heat (see note). Add onion. Cook, stirring, for 5 minutes. Add paste, tomato, stock and 1 1/2 cups cold water. Cover. Bring to the boil.

Step 2

Add penne. Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 15 minutes or until pasta is tender and sauce has almost thickened, adding peas in the last 2 minutes of cooking. Season with salt and pepper. Stir in cream, mustard and half the chicken. Remove from heat.

Step 3

Stir in spinach. Serve topped with remaining chicken and parsley.

 

 

Recipe Source: www.taste.com.au


Tasty Teriyaki Chicken with Ramen Noodles

Ingredients

  • 2 teaspoons sesame oil
  • 6 Chicken Thigh Fillets, thinly sliced
  • 1 red birdseye chilli (optional), seeded, finely chopped
  • 3/4 cup (185ml) teriyaki sauce
  • 180g ramen noodles
  • 200g snow peas, thinly sliced
  • 1 carrot, peeled, cut into long matchsticks
  • 1/2 cup coriander leaves

Cooking Time

10 Mins Prep, 10 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Heat half the oil in a wok over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken. Add the chilli to the wok, if desired, and stir-fry for 30 secs. Return chicken to the wok with the teriyaki sauce and bring to the boil. Cook for 1-2 mins or until heated through. Remove from heat.

Step 2

Meanwhile, cook the ramen noodles following packet directions, adding the snow peas in the last 30 secs of cooking. Refresh under cold water. Drain well. Transfer to a large bowl. Add the carrot and remaining oil. Toss to combine.

Step 3

Divide the noodle mixture among serving plates. Top with chicken. Sprinkle with the coriander and drizzle with pan juices to serve.

 

 

Recipe Source: www.taste.com.au


Lamb with Chunky Babaganoush and Roasted Cauliflower Tabouli

Ingredients

  • 700g cauliflower, cut into small florets
  • 70ml olive oil
  • 5 (about 1.1kg) lamb eye of loin (backstraps)
  • 1 1/2 teaspoons ground cumin
  • Vegetable oil, to shallow-fry
  • 1 large (about 600g) eggplant, peeled, cut into 1cm-thick slices
  • 1 garlic clove, crushed
  • 2 tablespoons lemon juice
  • 1 cup fresh continental parsley leaves
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon sumac
  • Farmers Union Greek Style Yogurt, to serve

Cooking Time

25 Mins Prep, 40 Mins Cook

Difficulty

Easy

Serving

6 Servings

 

Instructions

Step 1

Preheat oven 200C. Combine cauliflower and 1 tablespoon olive oil on a large baking tray. Season. Roast, turning once, for 20 minutes or until golden and tender.

Step 2

Meanwhile, combine the lamb, 1 teaspoon cumin and 2 teaspoons remaining olive oil in a large bowl. Season. Heat a frying pan over medium-high heat. Cook the lamb for 2-3 minutes each side or until browned. Transfer to a baking tray and roast for 7 minutes for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.

Step 3

Add vegetable oil to a large, deep frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Cook eggplant, in 3 batches, for 3 minutes each side or until browned and tender. Transfer to a plate lined with paper towel. Tear and place in a large bowl. Use a fork to coarsely mash. Stir in the garlic, half the lemon juice and the remaining cumin. Season.

Step 4

Combine the cauliflower, parsley, onion, sumac, remaining lemon juice and remaining olive oil in a large bowl. Season.

Step 5

Thickly slice the lamb. Serve with eggplant mixture, cauliflower mixture and yoghurt.

 

 

Recipe Source: www.taste.com.au


Bacon-wrapped Chicken with Parmesan Stuffing

Ingredients

  • 1 cup fresh white breadcrumbs
  • 1 garlic clove, crushed
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  • 3 drained anchovy fillets, finely chopped (optional)
  • 1/3 cup finely grated parmesan
  • 20g butter, melted
  • 4 (175g each) chicken breast fillets
  • 4 middle bacon rashers, trimmed
  • 1 tablespoon olive oil
  • 2 baby cos lettuce, leaves separated
  • Shaved parmesan and caesar dressing, to serve

Cooking Time

20 Mins Prep, 30 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2

Combine breadcrumbs, garlic, parsley, anchovies, parmesan and melted butter in a bowl. Season with salt and pepper.

Step 3

Using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide breadcrumb mixture between pockets and press to secure. Wrap 1 bacon rasher around each chicken breast and secure with a toothpick. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to prepared baking tray. Bake for 20 minutes or until cooked through. Stand 5 minutes.

Step 4

Slice chicken. Divide lettuce between plates. Top with sliced chicken and sprinkle with parmesan. Serve with dressing.

 

 

Recipe Source: www.taste.com.au


Japanese-style Beef with Miso Mash and Daikon Salad

Ingredients

  • 1/3 cup Japanese barbecue marinade and stir-fry sauce
  • 800g beef rump steak, trimmed
  • 750g orange sweet potato, peeled, roughly chopped
  • 40g butter
  • 2 tablespoons miso paste
  • 3 green onions, thinly sliced
  • Daikon salad
    • 1 teaspoon salt
    • 2 tablespoons rice wine vinegar
    • 2 teaspoons caster sugar
    • 150g daikon (white radish), peeled cut into thin ribbons
    • 1 carrot, cut into thin ribbons
    • 1 Lebanese cucumber, cut into thin ribbons
    • 1/2 cup fresh coriander leaves
    • 1 tablespoon sesame seeds, toasted

Cooking Time

45 Mins Prep, 25 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Place marinade in a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 30 minutes.

Step 2

Meanwhile, place sweet potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain well. Return to saucepan. Add butter and miso paste. Using a potato masher, mash until smooth. Fold in green onion.

Step 3

Heat a large non-stick frying pan over medium-high heat. Drain steak from marinade. Discard marinade. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.

Step 4

Meanwhile, make Daikon salad: Whisk salt, vinegar and sugar in a large bowl. Add veg, coriander and sesame seeds. Toss to coat. Slice steak. Serve with mash and salad.

 

 

Recipe Source: www.taste.com.au


Southern baked chicken with coleslaw, mashed potato and gravy

Ingredients

  • 1 1/2 cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 chicken drumsticks
  • 3/4 cup cornflake crumbs
  • Olive oil cooking spray
  • 1kg desiree potatoes, peeled, chopped
  • 1/4 cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 1/2 green cabbage, white core removed, finely chopped
  • 1 large carrot, coarsely grated
  • 1/4 cup instant gravy powder
  • 3/4 cup boiling water

Cooking Time

20 Mins Prep, 50 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note). Cover with plastic wrap. Refrigerate for 6 hours to marinate.

Step 2

Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cornflake crumbs in a shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining chicken and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until chicken is cooked through.

Step 3

Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake pan over medium heat for 1 minute or until excess moisture evaporates. Remove from heat. Add half the remaining buttermilk and mash well. Using a wooden spoon, beat in remaining buttermilk. Season.

Step 4

Combine yoghurt, sugar and mustard in a large bowl. Add cabbage and carrot. Mix until combined. Season with salt and pepper. Whisk gravy powder and boiling water together in a heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.

Recipe Source: www.taste.com.au


Chicken and Chorizo Minestrone

Ingredients

  • 1 chorizo sausage, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, ends trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 cups (500ml) chicken stock
  • 1 large (about 220g) chicken breast fillet
  • 1/2 cup (110g) risoni pasta
  • 40g spinach leaves, finely shredded
  • Lemon zest, to serve
  • Flat-leaf parsley leaves, to serve
  • Crusty bread, to serve

Cooking Time

15 Mins Prep, 30 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 5 mins or until browned. Use a slotted spoon to transfer to a plate.

Step 2

Add the onion, carrot, celery, zucchini and garlic to the pan and cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan. Add the tomato, stock and chicken breast. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until chicken is cooked through. Transfer the chicken to a plate and coarsely shred.

Step 3

Add the pasta and shredded chicken to the soup. Cook, stirring occasionally, for 6-7 mins or until pasta is tender. Remove from heat. Stir in the spinach and season with salt and pepper.

Step 4

Ladle soup among serving bowls. Sprinkle with lemon zest and parsley and serve with crusty bread.

Recipe Source: www.taste.com.au