Aromatic Chicken Curry with Coconut Cream by Nici Wickes

Ingredients

4 cloves garlic, roughly chopped
5cm piece fresh ginger, roughly chopped
3 shallots, roughly chopped
1–3 red chillies (according to taste), deseeded and chopped
2 teaspoons tamarind purée
1 tablespoon brown sugar
2 teaspoons soy sauce
3 tablespoons fish sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
400ml can coconut milk
1 tablespoon light cooking oil
4 whole cloves
2 star anise
1 cinnamon stick
20 fresh curry leaves (optional)
750g chicken pieces, bone in
toasted shredded coconut to garnish
fresh coriander leaves to garnish  

Directions

Place the garlic, ginger, shallots, chillies, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and coconut milk into a food processor and process to form a purée. Put the oil in a large heavy-based saucepan. Add the cloves, star anise, cinnamon stick and curry leaves, if using. Stir-fry for 1–2 minutes over medium heat.

Add one-third of the coconut milk mixture to the pan and bring to the boil. Add the chicken pieces and turn to coat them. Cook the chicken for 5 minutes then add the remaining coconut milk mixture. Bring to a simmer then lower the heat and continue to simmer uncovered for 50 minutes, stirring frequently to prevent it from sticking, until the chicken is cooked through.
Continue to cook for a few more minutes, stirring every minute, until the sauce is reduced enough to form a thick coating on the chicken. Garnish with toasted coconut and coriander leaves and serve with rice.

Serves 4

Creme Brulee by Nici Wickes

Ingredients

800ml cream
1 vanilla pod, split
8 egg yolks
6 tablespoons caster sugar
extra caster sugar to ‘burn’  

Directions

Preheat oven to 150°C. Put eight 150ml-capacity ramekins or one 1.2 litrecapacitydish in a roasting tray.Heat the cream and vanilla pod to near boiling.Meanwhile, whisk the egg yolks and sugar together until pale, light andcreamy. Slowly pour the hot cream in a steady stream into the egg andsugar mix. Whisk quickly to prevent curdling and to avoid lumps forming.Pour the custard mixture into prepared ramekins or dish.

Pour boilingwater into the roasting tray so that the water level comes two-thirds of theway up the sides of the ramekins or dish.Bake for 30–40 minutes until the custards have set – they will still be a bitsoft but will set more firmly in the fridge.To serve, remove from the fridge and sprinkle caster sugar over the top ina thin layer and place under a very hot grill. Watch carefully until the sugarmelts, then just begins to bubble and burn. Refrigerate again for 30 minutes.

Serves 8

Butterflied Citrus Rosemary Roast Chicken by Nici Wickes

Ingredients

1 Tegel Whole Bagged Chicken, fresh or frozen (thawed)
3 cloves garlic, crushed
1/4 cup orange juice
1 tbsp honey
2 tbsp lemon juice
2 tbsp finely chopped fresh rosemary
2 tbsp olive oil
Salt and pepper

Directions

Using a pair of kitchen scissors, cut along each side of the backbone of the chicken. Discard the backbone. Place the chicken on a flat surface and press down to flatten it. Cut slashes into the skin of the thighs and drums.

Combine the garlic, orange juice, honey, lemon juice, rosemary, olive oil and salt and pepper. Place the chicken into a large dish and cover with the marinade. Cover and refrigerate for 1 hour for the flavours to infuse the chicken.

Preheat the oven to 180˚C. Place the chicken into a roasting dish and cook according to directions on pack, or until the chicken is well browned and cooked through. Baste frequently.Serve with pasta and a roast vegetable salad or potato wedges and a green salad.  Perfect with the potato gratin recipe below!

Serves 4-6

Potato Gratin by Nici Wickes

Ingredients

75 g butter
8 medium –large potatoes (floury variety), thinly sliced
1 large onion
Salt and freshly ground pepper
400ml vegetable or chicken stock
1 cup grated cheese (optional)

Directions

Preheat oven to 180°C. Grease or butter an ovenproof dish and arrange sliced potatoes and onions in layers. Dot with butter and pour in the stock (heat stock first in a pot to decrease the oven cooking time if you’re in a hurry). Season with S+P. Ensure that the potatoes are completely submerged in the stock, pressing them down if you need to. Bake for 45 minutes or until potatoes are just tender and beginning to go golden brown on top. Sprinkle cheese on top and grill until golden.

Italian Bread Salad by Nici Wickes

Ingredients

250g Italian bread (ciabatta or similar), very stale
1 large red onion, diced finely
3 sticks celery, roughly dices
½ telegraph cucumber, peeled, halved lengthwise, de-seeded and sliced
Handful of fresh basil leaves, roughly torn
400g ripe tomatoes, chopped roughly
Salt and freshly ground black pepper
100ml olive oil, best quality you can afford
2 tablespoons red wine vinegar  

Directions

Chop the bread into large cubes and soak in cold water for about 30 minutes. While this is soaking prepare your vegetables. Once the bread has soaked and softened squeeze out the water and put in a bowl or on a platter.Add the onion, celery, cucumber, basil leaves and tomatoes and mix gently with your hands.

If you are intending to serve the salad within the hour add the salt and pepper and the oil and vinegar at this stage, toss well and then refrigerate until required.

If you are not serving it within an hour or so, refrigerate without adding the oil and vinegar and instead add these just before serving. Adding these two ingredients too far ahead can turn the salad to mush and we don’t want that!  Serve garnished with a few basil leaves.

Serves 6

Chicken Schnitzel stuffed with Mozzarella Red Capsicum Basil by Nici Wikes

Ingredients

8 slices of Tegel Lean & Lite Premium Schnitzel
1 red capsicum, roasted and cut into strips
75g mozzarella, cut into strips
1/4 cup fresh basil leaves
1 tbsp oil
Toothpicks  

Directions

Preheat the oven to 200˚C.

Lay each side of schnitzel out flat. Place a few strips of red capsicum, some of the mozzarella and a few of the basil leaves on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.

Serves 4

Lazy Tiramisu by Nici Wickes

Ingredients

18 sponge fingers, store bought are fine
2 cups strong espresso, cooled
500g mascarpone
½ cup caster sugar
100mls fresh cream, lightly whipped
Cocoa to sprinkle on top  

Directions

Begin by dipping each sponge finger in the espresso and placing two at  the base of each cup/ramekin. Whisk together the mascarpone and sugar until it is smooth. Spoon one heaped tablespoon into each dish and spread roughly over the espresso sponge base.  Mix the lightly whipped cream with the remaining mascarpone, whisk well and set aside. Dip the rest of the sponge fingers in espresso and add another layer to each dish.

Top with the cream/mascarpone mixture and refrigerate until required. Serve dusted with cocoa powder.

Serves 6

Note - I like to make these in little espresso glasses or cups. They can be prepared the day before your need them.

Creamy Pesto Chicken with Pappardelle by Nici Wikes

Ingredients

250g fettuccine or pappardelle
1 tbsp olive oil
500g Tegel Lean & Lite Skinless Breast Fillets, cut into chunks
1/4 cup basil pesto
3/4 cup cream
1/4 cup finely grated parmesan
Basil leaves to garnish

Directions

Cook the fettuccine or pappardelle following the packet directions. Heat the oil in a frying pan. Add the chicken and cook over high heat until it is golden brown. Add the pesto and cream to the pan and cook over medium heat for a further 3 to 4 minutes or until the sauce is thick and creamy and the chicken is cooked through. Stir the drained pasta through the hot sauce. Place into serving bowls and top with the grated parmesan and basil leaves.

Serve with a green salad.

Serves 4

Fried Sesame Bananas by Nici Wickes

Ingredients

6 finger bananas (or 3 larger green bananas) – peeled and cut diagonally into thick slices
½ c rice flour
¼ tapioca flour (can use regular flour)
1 tablespoon sugar
2 tablespoons sesame seeds
¼ cup coconut milk
¼ cup water
1 cup oil for frying, rice bran is good.

Directions

In a bowl mix the flours, sugar and sesame seeds with the water and coconut milk to a smooth batter. How thick? Not too thick. Not too thin! In a small pot, heat the oil to just smoking. When it begins to smoke, lower the heat slightly.  Watch it carefully! Batter each slice of banana and add carefully to the oil. Don’t overcrowd the pot. Fry until they are golden brown and turn each with tongs if you need to.

Serve sprinkled with sesame seeds and with yoghurt and honey.

Serves 6

Easy Pad Thai by Nici Wickes

Ingredients

250g flat dried rice noodles
1 tablespoon tamarind pulp (soaked in a bit of warm water to loosen)
2 tablespoons fish sauce
3 tablespoons palm sugar, shaved
Juice of one lime or lemon
2 tablespoons cooking oil
3 fresh red chillies (or green ones if you want a hotter dish)
3 tablespoons coarsely chopped garlic
3 eggs

3 handfuls fresh bean sprouts
4 spring onions, sliced diagonally and thinly, use the green bits too
handful fresh coriander sprigs
½ c coarsely chopped roasted peanuts for garnish
Lime or lemon wedges to serve

Directions

To make it easier on yourself soak the noodles and make the sauce in advance. Here’s how: Place rice noodles in a bowl and pour boiling water over them to cover. Leave for at least 20minutes until softened, then rinse and drain and set aside. They should be firm to the bite because don’t forget they will be cooked more in the pan.  Whilst these are soaking get the sauce ready. In a small pot, mix together tamarind pulp, fish sauce, sugar and lime juice and bring it a simmer.
Now you are ready to start the fast and furious cooking of Pad Thai! Heat a wok or thin bottomed pan over high heat. When it is hot, add the oil. To the pan add the chillies and garlic, and stir-fry for one minute.Add the drained rice noodles and stir fry until hot, before adding the sauce. Cook for 3-4 minutes, keeping the noodles moving around the pan to avoid sticking and to get them coated in the sauce.

If the sauce evaporates too quickly and your noodles aren’t quite ready, add a bit of water and keep stirring. Add a bit of oil if the noodle still sticks together. When the noodles are nearly ready (firm to bite and coated in tasty sauce) push them aside in the pan and crack your eggs into the space. Cook these, stirring with a fork, until set. Stir through the noodles then add bean sprouts and spring onions and continue to stir-fry for 1-2 minutes.Take off the heat and turn onto a plate.

Garnish with crushed nuts, wedges of lime (or lemon) and corriander.  

Note:  If you're adding chicken take Tegel Lean & Lite skinless and boneless breast fillets sliced in to strips and add to pan or wok after the garlic and chilli has been cooked.  Saute until it's cooked through before adding the rice noodles.  You could add some shrimps too.

Serves 6-8

Fragrant Chicken Curry with Tamarind Kaffir Lime by Nici Wickes

Ingredients

1 tbsp oil
500g Tegel Lean & Lite Skinless Breast Fillets, chopped
1 onion, chopped
1 tbsp mild curry paste (see recipe below)
50g palm sugar, grated
2 tbsp tamarind puree
1 cup water
4 kaffir lime leaves, finely shredded
1 tbsp soy sauce
1 400ml can coconut cream
1/2 cup roasted peanuts, finely chopped
Chopped coriander to garnish

Directions

Heat the oil in a frying pan. Add the chicken and brown over high heat until golden. Remove the chicken and set aside. Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the curry paste and palm sugar and cook for a further minute, stirring.

Add the chicken back to the pan along with the tamarind puree, water, kaffir lime leaves, soy sauce and coconut cream. Simmer for 10 minutes or until the chicken is cooked through.

Garnish with the peanuts and coriander leaves and serve with rice and steamed bok choy.

Serves 4

Chicken with Creamy Mushroom Sauce by Nici Wickes

Ingredients

4 chicken supreme (breast with wing attached)
2 Tablespoons olive oil
½ cup white wine
1 onion, sliced
25 g butter
500g white button mushrooms, sliced quite thinly
½ cup crème fraiche
Salt and pepper

Directions

Brown chicken in oil.  Cover and cook for about 20 minutes or until juices run clear and the chicken is cooked through. Set the chicken aside.  In the same pan, sauté sliced onions and mushrooms until tender.  Stir in wine and butter.  Stir in the ½ cup of crème fraiche and bring to a gentle simmer.  Return the chicken to the pan, cover and heat through for a further 1-2minutes.  Season well with salt and pepper.  

Serves 4

French Caramelised Apple Tarts by Nici Mickes

Ingredients

1 sheet flaky pastry
½ cup caster sugar
70mls water
100ml (almost ½ cup) cream
20g butter
5 medium apples – any variety – peeled and chopped into ¼’s

Directions

For the pastry: Pre-heat oven to 180°C. Cut four pastry squares, measuring about 10cm x 10cm each. Put these on an oven tray (either lightly floured or lined with baking paper). Run a knife about 1cm in from the edge around the border of each square, not cutting all the way through the pastry though. This creates a rim when the pastry puffs up (hopefully).  Cook at 180°C until golden brown. Remove and allow to cool. These can now be stored in an airtight container until required.

Make the caramel: Put sugar and water in a small heavy based saucepan over a medium heat. Dissolve the sugar completely by swirling the pot and only then bring it to the boil. Try not to stir it, instead move the pot to get the contents swirling if you need to. Cook to a golden brown – about 5-7 minutes and watch it like a hawk as it tends to go from clear to brown/burnt very quickly!

Once golden, remove from the heat, add the cream and return it to the heat (it will spit when the cream goes in so be careful). Stir to get rid of any lumps then add the butter and allow it to melt. Add the chopped apples and cook gently until they begin to soften slightly, about 2-3 minutes. Don’t overcook them as they will continue to cook in the hot sauce. Now set aside until required.

To assemble: Place a pastry square on individual plates and top with the warmed caramelized apples. Serve with vanilla ice-cream.

Serves 4

Michelin Star Chicken with Tarragon & Cream Sauce & Watercress Salad by Nici Wickes

Ingredients

4 chicken breasts, skinned and boned
2 Tablespoons olive oil
25g butter
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon (or 1 Tablespoon dried)
1 teaspoon French mustard
1 teaspoon lemon juice
½ cup cream
¼ cup dry white wine (optional)
Salt and pepper to season

Directions

In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it.
Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned.  Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes. Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates.

Now stir in the cream and allow to simmer and thicken for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.  Serve with a side of long grain rice or the simple watercress salad below.


Watercress Salad

Ingredients

2 cups watercress, big stalks removed
Juice from one lemon
2 tablespoons good quality avocado or olive oil
¼ cup unsalted, roasted almonds – chopped roughly

Directions

Mix all ingredients together just before serving.

Serves 4

Chicken Soup with Coconut Cream & Lemon Grass by Nici Wickes

Ingredients

1 400 ml can coconut cream
1 cup chicken or vegetable stock (make your own or try to find a salt reduced one)
2 cups water
2 stalks lemon grass, smashed with a rolling pin but left whole
2 cm piece fresh ginger, smashed with a rolling pin
3 kaffir lime leaves, thinly sliced
500 g skinned and boned chicken breasts, sliced into thin strips
200 g small button mushrooms
2 medium tomatoes, cut into wedges
1 large red chilli, de-seeded and finely chopped (add more if you like it hot)
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh coriander

Directions

Place the coconut cream, stock, water, lemon grass, ginger and kaffir lime leaves into a large saucepan. Bring to the boil and simmer for 5 minutes. If desired strain the mixture and remove the lemon grass, kaffir lime and ginger. I leave them in for the remaining cooking time but do let your guests know that they’re not expected to each these bits – they’re for flavour only.

To this fragrant broth, add the chicken, tomatoes, mushrooms and chilli to the saucepan. Simmer for a further 10 minutes or until the chicken is just cooked. Add the lime juice and fish sauce.

Ladle into bowls and garnish with the coriander.

Serves: 4

Apple and Mint Punch by Giada De Laurentiis

Ingredients

2 cups water
4 green tea bags
1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
1 cup Mint Simple Syrup, recipe follows
1/4 cup fresh lemon juice (from 1 large lemon)
1 cup sparkling water, chilled
Ice

Directions

Garnish: fresh mint sprigs, optional

In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.

To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.

Mint Simple Syrup:

Ingredients

1 cup water
1/2 cup sugar
1 packed cup fresh mint leaves

Directions

Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

Salmon Cakes with Lemon-Caper Yogurt Sauce by Giada De Laurentiis

Ingredients

Salmon:
1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Patties:
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature

Sauce:
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Directions

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.

Cook's Note:

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes

Penne with Butternut Squash and Goat Cheese by Giada De Laurentiis

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Tomato-Basil Bread Pudding by Giada De Laurentiis

Ingredients

Filling:
Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan

Custard:
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.

Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

Roasted Halibut with Pea & Mint Salad by Giada De Laurentiis

Ingredients

Fish:
Vegetable oil cooking spray
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) center-cut skinless halibut fillets

Salad:
3 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 large or 2 small shallots, thinly sliced
1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
1 1/2 cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves

Directions

Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.

Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

Blueberry & Thyme Collins by Giada De Laurentiis

Ingredients

1 1/3 cups apple-thyme simple syrup, recipe follows
1 cup gin (recommended: Bombay Sapphire)
1/4 cup fresh lemon juice (about 1 large lemon)
Ice
1/4 cup blueberry jam
Club soda, chilled
Fresh thyme sprigs, for garnish
Special equipment: a 2 1/2 cup-capacity martini shaker

Directions

In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients.

Apple-Thyme Simple Syrup:

Ingredients

20 (4-inch) long sprigs fresh thyme
1 cup sugar
1 1/2 cups 100 percent apple juice (recommended: Martinelli's)

Directions

Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.

Chicken Parmesan by Giada De Laurentiis

Ingredients

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Lobster Tails with Clarified Butter by Giada De Laurentiis

Ingredients

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes

Directions

Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.

Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.

Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:
3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
3 lemons, zested
In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.

Yield: 1 1/4 cups

Caponata Panini by Giada De Laurentiis

Ingredients

4 sourdough demi-baguettes or rolls, halved lengthwise
4 slices provolone cheese, halved
1 1/3 cups caponata, recipe follows
Special Equipment: a panini grill
Preheat a panini grill.

Directions

Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.

Caponata

1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

Cinnamon-Espresso Churros by Giada De Laurentiis

Ingredients

Cinnamon-Espresso Sugar
1/2 cup sugar
2 tablespoons ground cinnamon
1 tablespoon instant espresso powder
Churros
1 cup all-purpose flour, plus extra for dusting
1 cup water
6 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
2 teaspoons instant espresso powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature, beaten
Canola oil, for frying
Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)

Directions

Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.

Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

Notes
The churro dough can also be piped into 4-inch long pieces directly into the hot oil.

Tuscan White Bean and Garlic Soup by Giada De Laurentiis

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes.

Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Chicken, Tomato and Potato Curry by Ray McVinnie

Ingredients

8 free-range chicken thighs, skinned, boned
1 tsp ground turmeric
5 cloves garlic, finely chopped
5cm piece ginger, peeled and finely chopped
5 tbsp vegetable oil
1 onion, chopped
1 cinnamon stick
1 1/2 tbsp cumin seeds, toasted in a dry pan until fragrant and slightly darkened
large pinch chilli flakes or to taste
700g Agria potatoes, peeled and cut into 3 cm chunks
400g can crushed Italian tomatoes
1 1/2 cups water
1/2 tsp salt
2 tbsp coriander, chopped

Directions

Toss the chicken in the turmeric until the chicken is well coated with turmeric. Reserve.

Pound the garlic and ginger together with a mortar and pestle until you have a coarse paste, or finely chop each.

Heat the oil in a large frying pan over moderate heat and add the garlic, ginger, onion, cinnamon stick, cumin seeds and chilli flakes. Brown gently for 10 minutes until the onion is soft.

Add the chicken thighs and fry until they have coloured all over, then add the potatoes, tomatoes, water and salt, mix well and bring to the boil. Cover and simmer for 15 minutes.

Uncover and simmer for 5 minutes or until the sauce is thick. Taste and adjust the seasoning. Remove from the heat and let stand 5 minutes then stir in the coriander.

Tips

Other vegetables such as pumpkin or kumara can be added to this dish.

Always use agria potatoes as they are floury and will absorb the curry flavour.

Whenever using dry spices always toast well in a saucepan or oven to release the flavours.

Roast Rack of Wild Pork by Josh Emett

Ingredients

1 large wild pork rack
flaked sea salt
3 Granny smith apples, quartered, cores removed, roughly sliced
100ml honey
100ml calvados
1 sprig lemon thyme, leaves picked
chardonnay vinegar
rock salt
1 kumara, peeled, cut into bite sized natural shapes
Lupi olive oil
50g Mainland butter, divided into two portions of 25g
1/2 Savoy cabbage, finely sliced
1 white onion, brunoise
1/4 bunch watercress (picked)
50g Mainland butter

Directions

Preheat oven to 180C. Score the skin of the pork rack, rub lightly with Lupi Olive oil and rub flaked sea salt into the skin. Lay the apple slices in the base of a baking tray, drizzle with honey, calvados and sprinkle with lemon thyme. Lay the pork on top then bake for approximately 40 minutes .

Remove the pork from oven once cooked and carefully lift the pork off the apples. Set aside to rest for 15 minutes. Pass the apple mix and juices through a chinois and season with chardonnay vinegar and salt to taste to use as sauce.

Heat a medium frying pan over medium high heat and sauté the kumara in Lupi Olive oil until golden brown, then add 25g of Mainland butter to the pan. Set aside.

Bring a medium sized saucepan of well salted water to the boil and blanch the cabbage until soft. Heat a medium sized frying pan over medium heat and sweat down the onion slowly in 25g Mainland butter with no colour, add the blanched cabbage and then the picked watercress leaves.

To serve, lay the cabbage as a base, slice the pork and place on top, followed by the roasted kumara. Serve apple sauce on the side.

Serves 6

Tips

Score and salt the skin of the pork rack to help get crispy.

Cover apples and bones of rack so they don't color during cooking process.

Once pork is cooked place under grill until crackling turns crispy.

Pass apples through sieve  and use as a sauce for the pork.

Crispy Roast Duck in Sweet Spices, Mandarin Puree and Kumara Mash by Simon Wright

Ingredients

3 x size 18 ducks
salt and freshly ground black pepper
five spice
duck fat

Mandarin Puree
450g Homebrand sugar
600ml water
4 mandarins

Orange Syrup
500ml orange juice
125ml Brancott red wine
100g Homebrand sugar

Kumara Puree
700g kumara, peeled
150g Mainland butter, chopped into small pieces
50ml warm Anchor milk
600ml duck jus
6 small bok choy

Preheat oven to 160C. Remove the winglets from the ducks and smooth the breasts down with your hands so the breastbone is in a straight line. Using a sharp knife, cut along one side of the brestbone, come down the wishbone and cut through the wing joint. Turn the duck on its side and carefully take the breast off the bone up to the leg. Twist the leg from the socket and remove the leg from the carcass, keeping as much fat as possible. You should be left with half of the duck in one piece. Remove the wing bone and thigh bone and trim the fat off the breast. Run a knife around the tendons of the drumstick, scrape the bone away from you to clean and then chop off the joint with a sharp heavy knife. Trim the inside of the duck of any sinew or cartilage, then season with salt, pepper and five spice. repeat until you have six prepared duck halves.

Line a small deep roasting tray or brasing dish with baking paper.  Spread a boned duck half onto a work surface, skin side down, roll the breast up and encase it in the leg fat, keeping it as tight as possible using your hands. Place the rolled duck into the roasting tray and repeat with the remaining ducks, packing them tightly together so that they do not move during cooking. Season with more salt, pepper and five spice. Cover with enough duck fat to comeabout three-quarters of the way up the drumstick, cover with another piece of baking paper and then cover the roasting tray with tin foil. Place in the oven for three hours or until the duck meat by the drumstick is soft to the touch. Allow ducks to cool in the fat and then carefully remove, place in a container, strain the fat over the ducks to cover and store in the fridge until ready to reheat.

For the mandarin puree, bring the Homebrand sugar and water to the boil to make a stock syrup, simmer until the sugar has dissolved then remove from the heat. Place mandarins in a small saucepan, cover with water and bring to the boil. Strain the mandarins, cover again with cold water and repeat the process another seven times. Once the blanching is complete, cover in stock syrup and simmer for two hours. Remove from the heat and allow the mandarins to cool in the syrup. Once cooled, place the mandarins and about 100mls of the poaching syrup into a liquidiser and blend to a smooth paste. Pass the puree through a fine chinois and store in the fridge until required.

To make the orange syrup, place the orange juice, Brancott red wine and Homebrand sugar into a small saucepan, bring to the boil and reduce the liquid until it reaches a very syrupy consistency. Pass the syrup through a fine chinois and store in the fridge until required.

For the kumara mash, cut the kumara into small, even pieces, place in a saucepan with salt and cover with water. Bring the kumara to the boil and cook until soft. Drain the kumara well, allow to steam dry and place in a food processor with the butter. Process the kumara to a smooth puree, slowly adding the warm milk to get a silky consistency. Correct seasoning and keep warm.

To reheat the ducks, preheat oven to 220C. Place the ducks with a small amount of the fat in a large roasting tray, making sure they are well separated. Place in the oven and cook the ducks until they have gone crispy (about 15 minutes), basting with fat at regular intervals.

Bring duck jus to the boil and reduce by half. Add enough of the orange syrup to sweeten the sauce, being careful not to add too much as you don't want the sauce to be overly rich.

Bring a medium sized saucepan of salted water to the boil and cook the bok choy for a few minutes, drain, butter and season. Reheat the kumara mash.

To serve, spoon some of the kumara mash on a plate with the bok choy next to it. Place the duck in the middle with a spoonful of mandarin puree to the side. Pour the sauce on the plate.

Serves 6

Tips

- When boning the duck, leave as much fat around the leg as possible to encase the breast.

- Always ensure the inside of the duck is well seasoned as you can not add extra seasoning later on.

- Taste the water when cooking eg, with kumara, make sure the water is well salted so the kumara absorbs the flavour.

- Blanch mandarins or any other  citrus fruit in water to remove the bitterness from the pith.

- When reheating the duck it is extremely important to keep basting with duck so that the skin crisps up evenly.

Pizza Margherita, Pizza Dough & Meatballs by Ray McVinnie

Ingredients

1/2 recipe pizza dough (see recipe)
200ml tomato sauce (see recipe)
Meatballs (see recipe)
200g cherry tomatoes, halved
200g Buffalo Mozzarella, thinly sliced
Perfect Italiano parmesan
basil leaves

Directions

Preheat the oven to 220C and place two pizza stones on the separate shelves. Roll the dough out on a floured surface into a disc about 20cm in diameter. Spread half the cooked tomato sauce on each.

Arrange half the cherry tomatoes and half the mozzarella on each pizza. Grate over a little fresh Parmesan. Tear a few basil leaves and place on top.

Slide the pizza onto the pizza stone in the oven and cook 10 minutes or until well cooked.

Remove from the oven, garnish with extra fresh basil leaves if desired, and eat immediately.

Tips

- The pizza is named after Queen Margerhita of Savoy, made in honor of her visit to Pizzeria  Brandi in Naples, the pizza maker made a pizza with tomatoes, basil and mozzarella which represented the colours of the Italian flag.

- Give yourself plenty of time to make the pizza dough as the dough may be slow to rise.

- Add lukewarm water to the yeast, if the water is too hot the yeast will die but if too cold, it will not wake up and make the dough rise.

- In Naples they say a good pizza is digestible, you should be able to eat a whole one without feeling uncomfortable, so keep the dough thin and crisp and the topping simple

- To insure a perfect crust on a pizza at home, always use a pizza stone

Pizza Dough

250ml lukewarm water
1 tbsp dried yeast
1/2 tsp Homebrand sugar                          
400g Homebrand high grade flour
100g fine Italian semolina
1 tsp salt

Directions

Put the water into a mixing bowl and add the yeast and sugar. Let stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.

Place the Homebrand flour, semolina and salt in a large mixing bowl. Add the yeast mixture and mix well. Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl. Cover with cling film and place in a warm place to rise until doubled in bulk. (About 40 minutes).

Tips

- Always add lukewarm water to the yeast. If the water is too hot the yeast will die but if too cold, it will not wake up and make the dough rise.

- If using an electric mixer use the dough hook, it will take care of the kneading.

- You can also use this pizza dough recipe for Foccacia.

- Don't worry if you have any dough leftover, it will keep in the fridge for a few days.

Meatballs

30g Prosciutto di Parma, minced
30g minced pork cheek or pork mince
20g spicy salami, minced
salt and pepper

Directions

Place all the minced meat in a bowl and mix together. Season, then roll the mixture into small balls by hand, approximately 2cm, and set aside.

Tips

- If you do not have a mincer, place the meatball ingredients a food processor and process until they are almost a paste.

- You can replace the salami with prosicutto

Mushroom Risotto with Tempura Anchovy by Simon Gault

Ingredients

Risotto
1 litre Campbells Real Stock vegetable stock
3 tbsp Sunrice basmati rice
50g Mainland butter
3 tbsp Lupi extra virgin olive oil
4 medium shallots, finely diced
2 medium garlic cloves,  minced
1 1/2 cups Carnaroli rice (can substitute Sunrice Arborio)
200ml Brancott white wine
600g mushrooms, chopped
80g Perfect Italiano parmesan, grated
1 tbsp chives, finely chopped
freshly ground black pepper
2 tbsp Mainland butter
salt

Tempura batter
175ml iced-cold soda water
1 egg
9 tbsp tempura flour, chilled

Tempura anchovy
12 large fresh sage leaves
6 good anchovy fillets
3 tbsp Homebrand plain flour
250ml tempura batter
300 ml canola oil (for frying)

Directions

In a saucepan bring the Campbells Real Stock Vegetable, Sunrice basmati rice and the Mainland butter to the boil. Once the stock has come to the boil allow to stand off the heat for five minutes, strain through a fine sieve and retain the resultant rice stock. Discard the Sunrice basmati rice at this point.

In a saucepan heat the Lupi Olive oil to a shimmer, add the shallots and garlic and sauté until soft, add the Carnaroli rice and sauté for three minutes, stirring continuously with a wooden spoon.  Add all of the Brancott wine and stir over a moderate heat until the rice absorbs the wine. Then add half a cup of hot rice stock, continuously stirring to ensure it does not stick to the bottom of the saucepan.

Once the liquid has been absorbed, continue adding the stock 1/2 cup at a time until all the stock has been absorbed. This process should take 25 - 30 minutes and the rice should be al dente (slightly firm to the bite).

Whilst your risotto is cooking, heat 2 tbsp of the Lupi Olive oil in a separate frying pan to a shimmer and quickly sauté the mushrooms until tender. Once the risotto has taken on all the stock add the sautéed mushrooms, Perfect Italiano parmesan, chopped chives, black pepper to taste and finally, the 2 tbsp of Mainland butter, fold through carefully and place back on the heat for two minutes to warm through. Season with salt to taste.

For the tempura batter, combine the water and egg in a bowl. Mix well with a fork then add the flour. Still using the fork, mix in the flour, ensuring that little bubbles of flour remain evenly distributed through the batter. During cooking, these bubbles expand and disintegrate, creating lightness and assisting in the crispness.

Lay six sage leaves out on the bench, underside up, and place one anchovy fillet on each, lay another sage leaf on top, rib side to the anchovy; repeat for all leaves. Lightly squeeze each anchovy parcel to bind them.

Heat canola oil to 180C. Lightly dust each parcel with the Homebrand plain flour then dip into the tempura batter, allowing any excess to run off, and carefully lower into the hot oil. Cook for 1 minute on each side and drain on kitchen paper. Keep warm.

To serve, divide the risotto evenly amongst six bowls, making sure that each plate has an even mix of mushrooms, lay a tempura anchovy on each and garnish with Perfect Italiano shaved parmesan.

Serves 6

Tips

- Make arancini or risotto cakes with leftover risotto

- For vegetarians, dip the sage leaf in tempura batter and fry in oil

- Toasting the rice gives the risotto a nutty flavour

- Consistency of your risotto should ooze onto the plate like a lava flow.

- It is important to have the ingredients chilled for the batter. When cool batter hits the hot oil, this makes the finished fritter crispy.

Tomato Sauce by Ray McVinnie

Ingredients

100ml Lupi extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 x 400g cans crushed Italian tomatoes in juice
140g tomato paste, mixed with 1/2 cup hot water
Salt and freshly ground black pepper
Perfect Italiano Parmesan for serving (if serving with pasta)

Directions

In a medium sized frying pan, heat the Lupi extra virgin olive oil over moderate heat and add the onions and garlic. Fry gently, without browning, for about 10 minutes until the onion is soft.

Add the tomatoes and tomato paste and mix well. Simmer for 20 minutes until the mixture is thick and jammy. Taste and season with salt and pepper.

If serving with pasta, toss the sauce through the hot pasta and serve immediately sprinkled with freshly grated Parmesan


Tips

- cook the tomato sauce until thick and jammy.

- use plenty of extra virgin olive oil to slow cook the onion and garlic.

- use a good quality canned whole peeled tomatoes in juice

- most importantly cook the sauce out slowly to insure the flavour is well developed

- allways keep your parmesan rind, great for flavouring oils and soups.

- allways store parmesan in a linen cloth inside a plastic container in the fridge.

-if serving with pasta make sure the water for the pasta is as salty as the dead sea (salt the water until it tastes like sea water)

Pina Colada by Gary Mehigan

Ingredients

1 small ripe pineapple, peeled, core removed, chopped
1 lime, rind finely grated, juiced
60ml white rum
4 ice cubes
180ml coconut milk
40ml chilled sugar syrup (see below)
Crushed ice
Pineapple spear, slice lime & maraschino cherry, to serve

Sugar syrup
1/4 cup white sugar
1/4 cup water

Directions

Combine pineapple, lime rind, lime juice, rum and ice cubes in a blender, blend until smooth. Add the coconut milk and sugar syrup and blend to combine. Taste, adding more sugar syrup and coconut milk if needed

Pour half mixture into a cocktail shaker quarter filled with crushed ice. Shake vigorously. Strain into a large chilled glass. Garnish with pineapple, lime and cherry. Drizzle with a little extra rum if desired. Repeat to make a second cocktail.

If you don’t have a cocktail shaker, strain the mixture at the end of step 1 and serve over a little crushed ice.

To make sugar syrup: combine the sugar and water in a small saucepan and stir over medium heat until sugar has dissolved. Bring to the boil, boil for 5 minutes without stirring. Allow to cool.

Makes 2 drinks

Bruschetta with Favetta and Pecorino by Gary Mehigan

Ingredients

4 slices sourdough bread
olive oil, for drizzling
2 garlic cloves
200g double peeled broad beans
50g pecorino, finely grated, plus extra for garnish
½ lemon, zest finely grated

Directions

Heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil. Char-grill for 2-3 minutes each side. Rub with 1 of the garlic cloves.

Add garlic, a pinch of salt and a drizzle of olive oil to a mortar and pestle. Pound to a paste. Add the broad beans, lemon zest and pecorino. Roughly pound, adding a little more olive oil.

To serve, top toasted sourdough with broad bean mixture, and some grated pecorino.

Roast Rib Eye with Yorkshire Puddings and Onion Gravy by Gary Mehigan

Ingredients

4-cutlet rib eye
10 thyme sprigs, half leaves picked
1/2 cup olive oil, plus extra for drizzling
400g beef brisket trimmings, chopped into small pieces
5 potatoes, peeled, cut into 2cm slices, lengthways
4 parsnips, peeled, quartered, core removed
4 brown onions, thinly sliced
2 fresh bay leaves
splash cider vinegar
1-2 tbs plain flour
1 cup heated beef stock
40g butter
1 cup frozen peas
300g baby spinach
1 garlic clove, finely chopped

Yorkshire Puddings
1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g lard

Directions

For the Yorkshire puddings, add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. Preheat oven to 220°C

Meanwhile, using kitchen string, tie in between each rib of the rib eye, this will ensure it will hold its shape during cooking. Season well with sea salt, pepper and thyme leaves. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat and brown beef on all sides, fat-side down first. Add brisket pieces to the pan, cook until browned and caramelised.

Arrange the briskets pieces in the centre of the pan. Top with the rib-eye roast, ensuring it doesn’t touch the bottom of the pan. Season with sea salt. Roast in the oven for 35 minutes for rare. Remove beef from the oven and baste with pan juices. Set aside for 15 minutes to rest, reserving pan juices and brisket trimmings.

Meanwhile, place potatoes in a saucepan and cover with cold water. Season with salt. Bring to the boil and cook for 8-10 minutes or until just tender. Drain. Roughen up the edges by tossing potatoes in a colander.

Heat 1 tablespoon of the oil in a large roasting pan over medium-high heat. Caramelise the parsnips, remove and set aside. Heat 2 tablespoons of the oil, then add the potatoes, half of the thyme sprigs and sea salt. Cook for 4-5 minutes until potatoes are evenly golden. Transfer to an oven set at 165°C and cook for about 5-10 minutes. Remove from the oven and turn the potatoes. Add the parsnips, drizzle with olive oil and season with sea salt. Return to the oven and cook until golden.

To finish the Yorkshire puddings, divide the lard evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.

Meanwhile, heat the remaining oil in a deep frying pan over medium-low heat. Add onions, and cook until softened. Add remaining thyme and 1 of the bay leaves. Cook for 20-30 minutes or until caramelised, stirring occasionally. Add a splash of the cider vinegar.

Place the beef roasting pan back over medium-high heat, then add the flour, stir to combine. Cook for 1-2 minutes, than add the hot beef stock, 2 torn thyme sprigs and bay leaf. Season well with sea salt and pepper and add any juices from the meat. Strain gravy through a fine sieve into the onion mixture. Cook for a further 2-3 minutes or until the gravy has thickened.

Melt butter in a large frying pan over medium heat, then add the peas, spinach and garlic. Cook for about 4 minutes or until the spinach has wilted. Season with salt and pepper.

Serve rib eye with onion gravy, roasted vegetables, Yorkshire puddings, spinach and peas

Sausage Rolls with Hidden Vegetables by Gary Mehigan

Ingredients

1 tbs unsalted butter
1 large carrot, peeled, grated
1 tbs olive oil
1 small brown onion, finely chopped
4 thyme sprigs
1 bay leaf
2 garlic cloves, crushed
350g beef mince
350g pork mince
1 tbs wild oregano
2 cups fresh breadcrumbs
2 x 375g packers Careme frozen puff pastry, thawed, halved
3 egg yolks, lightly whisked
Poppy and sesame seeds, to garnish
Tomato or BBQ sauce, to serve

Directions

Preheat oven to 180°C.

Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely.

Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely.

Combine minces, ¼ cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25cm log. Place pastry sheet onto a floured work surface and roll to about 4mm thick. Slice each pastry sheet in half lengthways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure.

Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through.

Slice rolls on an angle, about 2cm wide. Serve with either tomato or BBQ sauce.

Jam Donuts with Lavender Sugar and Clotted Cream Custard by Gary Mehigan

Ingredients

440ml milk
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam
clotted cream, to serve

2 tsp lavender flowers
100g caster sugar

Directions

Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.

Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.

Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.

Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Serve donuts with clotted cream.

Classic Baked Cheesecake by Donna Hay

Ingredients

Base
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Strawberries and raspberries, to decorate

Directions

Preheat oven to 150°C.

To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

Butter Chicken by Jimmy Seervai

Ingredients

Tandoori Chicken
600g chicken thigh fillets, cut in three
Juice of 1 lime
1 tablespoon Kashmiri chilli powder
½ teaspoon salt
½ cup thick Greek yoghurt
1 teaspoon garlic paste, minced on microplane
1 teaspoon ginger paste, minced on microplane
1 teaspoon garam masala
½ teaspoon dried fenugreek leaves
1 tablespoon sunflower oil

Butter sauce
2 tablespoons sunflower oil
1 large brown onion, chopped
1 teaspoon ginger paste
½ green chilli, finely chopped
3 green cardamom pods, lightly crushed
2g blade mace
2 tablespoons cashew paste
600g vine ripened tomatoes, chopped
50ml tomato puree
1 cup chicken stock
½ teaspoon salt
1 teaspoon honey
1 teaspoon garam masala
1 teaspoon Kashmiri chilli powder
1 teaspoon dried fenugreek leaves
50g unsalted butter
100ml pure cream
Green chillies, fresh coriander and cream for garnishing

Directions

For tandoori chicken, add all ingredients for marinade except oil to a bowl and mix well. Coat chicken with marinade and refrigerate for 3 hours or overnight.

Preheat oven grill, and place chicken on the grill rack, with a tray underneath to collect the drippings. Grill for 8-10 minutes, brush with oil, turn chicken over and grill for another 4-5 minutes until the chicken is cooked. Keep aside.

For butter sauce, heat oil in a frying pan over medium heat, add onion and cook until translucent. Add ginger paste, green chillies, cardamom, mace and cashew paste and fry for a further 2 minutes.

Add tomatoes, tomato puree, stock and salt and simmer, stirring, occasionally for 5 minutes. Remove from heat and set aside to cool.

Once cool, blend to a puree to make a smooth sauce. Strain through a sieve. Return sauce to pan and cook over low heat. Add the honey, followed by the tandoori chicken and drippings. Stir and simmer for 3-4 minutes.

Sprinkle over garam masala, Kashmiri chilli powder and dried fenugreek leaves. Add the butter and stir until it melts. Finally stir in cream and take off heat. Garnish with green chillies, fresh coriander and cream. Serve with rice or naan bread.

Asian Coconut Chicken Noodles from Food In A Minute Recipes

Ingredients

125g thin rice vermicelli noodles
350g Tegel Thin Cut Chicken Breast
1 Tbsp Gourmet Garden Lemongrass
1 tsp Gourmet Garden Garlic
2 tsp Gourmet Garden Mild Chilli
2 tsp Ayam Fish Sauce
2-3 spring onions, sliced
4-5 cups shredded wong bok (or any Chinese cabbage)
270ml can Ayam Light Coconut Cream or Ayam Light Coconut Milk
1/4 cup chopped roasted peanuts

Directions

Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.

In a large saucepan place Tegel Thin Cut Chicken Breast and 1 cup water, Gourmet Garden Lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.

Into the stock add Gourmet Garden Mild Chilli , Ayam Fish Sauce , spring onion and wong bok. Cook for 2 minutes then add in the Ayam Light Coconut Cream or Ayam Light Coconut Milk , chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.

Serve in bowls garnished with roasted peanuts.

Boysenberry and Pear Shortcake from Food In A Minute Recipes

Ingredients

1 1/4 cups flour
1 1/2 tsps baking powder
1/2 cup semolina
1/2 cup caster sugar
175 g butter
1 egg, beaten
2 Tbsp cold water or milk
1/2 cup Craig’s Boysenberry Jam
410g can Wattie’s Pear Quarters in Clear Fruit Juice, drained and thickly sliced

Directions

 Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowluntil the mixture resembles crumbs.

Cut in beaten egg and water or milk and mix until the mixture forms small moist balls ofdough. Take 2/3 of the mixture, lightly knead and press out to fit a 20 x 30cm slice tin.

Spread with Craig’s Boysenberry Jam , arrange sliced Wattie’s Pear Quarters evenlyover jam. Scatter with remaining crumbled dough.

Cook at 180°C for 25-30 minutes or until golden. Cool on a wire rack, cut into 12pieces.Serve warm as a dessert with custard, yoghurt or cream, any leftoverswill make popular lunch box fillers

Apple and Nectarine Slice from Food In A Minute Recipes

Ingredients

2 x 400g packets frozen sweet short pastry, defrosted
1/2 cup finely chopped hazelnuts
410g can Wattie's Nectarine Slices in Fruit Juice, well drained
400g can Wattie's Simply Diced Apple
2 eggs
1/4 cup sugar
1/2 cup cream
1 tsp vanilla essence

Directions

On a lightly floured board, put both blocks of pastry together and knead in the ground hazelnuts.

Divide in half and roll one piece out large enough to cover the base and sides of a 20cm x 30cm well-greased slice tin.

Scatter the Wattie’s Nectarine Slices and Wattie’s Simply Diced Apple over the base of the pastry evenly.

In a bowl mix together the eggs, sugar, cream and vanilla essence and pour over the top of the fruit.

Roll out the remaining pastry portion large enough to cover the top of the slice tin. Roll on top, pressing the edges together.

Bake at 190°C for 40 minutes or until nicely browned. Stand 5 minutes before cutting into squares to serve.

Serve with custard on the side or whipped cream.