Mexican Chicken with Black Bean Salsa

Ingredients

  • 8 Chicken Thigh Fillets
  • 40g pkt Mexican seasoning
  • 425g can black beans, rinsed, drained
  • 2 avocados, stoned, peeled, finely chopped
  • 2 tomatoes, finely chopped
  • 200g corn chips

Cooking Time

15 Mins Prep, 10 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Place the chicken and Mexican seasoning in a large bowl and toss to combine.

Step 2

Heat a greased barbecue grill or chargrill on high. Cook chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 3

Meanwhile, combine the beans, avocado and tomato in a medium bowl. Season.

Step 4

Arrange corn chips on a serving platter. Top with the bean mixture and chicken. Serve immediately.

 

Recipe Source: www.taste.com.au


Scotch fillet steaks with oregano and cumin seed rub

Ingredients

  • 4 x 180g scotch fillet steaks, fat trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • Zest and juice of 1 lemon plus extra wedges, to serve
  • 1 large eggplant
  • 2 x 250g packets microwave brown rice & quinoa
  • 1 tablespoon caramelised balsamic vinegar
  • 4 heirloom tomatoes, cut into wedges
  • 1 Lebanese cucumber, diced
  • 1/4 cup coriander leaves
  • 80g goats cheese, crumbled
  • 1 pomegranate, seeds removed

Cooking Time

35 Mins Prep, 10 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Cut a few slits in eggplant and place directly over a gas flame using tongs (see tip if you don’t have a gas flame). Cook for 10 minutes, rotating every few minutes as the skin chars and eggplant softens. Place on a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.

Step 2

Preheat a char-grill pan or barbecue to high. Brush steaks lightly with half the oil, season then sprinkle oregano, cumin, fennel and lemon zest over steaks. Cook for 3 to 4 minutes per side, or until cooked to your liking, brushing steaks with half the lemon juice while cooking to prevent spice rub burning. Remove steaks from heat, loosely cover with foil and allow to rest for 5 minutes.

Step 3

Meanwhile, prepare quinoa and rice according to packet instructions. Place in a large bowl. Finely chop drained eggplant and add to bowl with remaining oil, balsamic vinegar and remaining lemon juice, stirring until combined. Stir through tomato, cucumber, coriander, goats cheese and half the pomegranate seeds. Season and top with remaining pomegranate seeds.

Step 4

Serve steaks with eggplant quinoa salad and lemon wedges.

 

Recipe Source: www.taste.com.au


Beef and Mushroom Noodle Soup

Ingredients

  • 250g very thinly sliced beef rump (make sure it is sliced across the grain)
  • 8 whole dried shiitake mushrooms
  • 6 cups beef stock
  • 1/4 cup light soy sauce
  • 4 spring onions, coarsely chopped, plus extra, thinly sliced, to serve
  • 5cm piece ginger, peeled and coarsely chopped, plus extra, finely grated, to serve
  • 1 head of garlic, halved
  • 4 small bok choy, cut into 3cm pieces
  • 2 tablespoon mirin (see notes)
  • 300g dried udon noodles
  • Sesame seeds, to serve
  • Sesame oil, to seve

Cooking Time

15 Mins Prep, 15 Mins Cook

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base. Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan. Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.

Step 2

Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.

 

 

Recipe Source: www.taste.com.au


Sesame Chicken with Broccolini Rice

Ingredients

  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 3cm piece fresh ginger, grated
  • 1 garlic clove, crushed
  • 1 tablespoon sesame oil
  • 4 small chicken marylands, trimmed
  • 450g packet 2 1/2-minutes jasmine rice, unheated
  • 1 bunch broccolini, trimmed
  • 1/2 cup frozen peas
  • 2 green onions, shredded
  • 2 teaspoons sesame seeds, toasted

Cooking Time

10 Mins Prep, 50 Mins Cook

Difficulty

Easy

Serving

4 Servings

 
 
 
 

Instructions

Step 1

Preheat oven to 180C/160C fan-forced. Line a large baking tray with sides with baking paper.

Step 2

Combine sugar, soy sauce, ginger, garlic and 1/2 the sesame oil in a jug. Place chicken on prepared tray. Pour over soy sauce mixture. Bake for 40 minutes, turning halfway through cooking.

Step 3

Turn chicken and push to one side of the tray. Spoon rice onto empty side of tray. Top with broccolini. Drizzle broccolini with remaining oil. Sprinkle with peas. Bake for a further 10 minutes or until rice is heated through and broccolini is just tender. Serve sprinkled with green onion and sesame seeds.

 

 

Recipe Source: www.taste.com.au


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