By James Reason.

Sweet potato & chickpea roast

Ingredients
Sweet potato mix 2 large sweet potato 200g chickpeas (soaked overnight) 100g mixed olives 100g sun-dried tomatoes 1/2 bunch curly parsley 1/2 bunch basil

Method
Soak chickpeas in cold water overnight to soften then boil until just cooked. Leave a little hardness in the middle because they will be cooked again in the roasting pan. Roast sweet potatoes in a hot oven at 230 for 30 minutes with some light olive oil and salt and pepper. Dice olives, sun dried tomatoes, parsley and basil. Add to baking dish with sweet potatoes and soft chickpeas. Place back in oven for about 10 minutes or until heated through. Dressing

Ingredients
100ml light olive oil 100ml white wine vinegar 2 shallots

Method
Finley dice shallots and add to bowl with white wine vinegar and olive oil. Squeeze shallots in your hand before adding to release juices. Pour over sweet potato roast and serve.

Lamb Shanks

Ingredients
4 lamb shanks 2 shallots 2 clove of garlic 2 celery sticks 2 carrots 1/2 segment of star anise 1/2 cup of parsley 2 bay leaves 1/2 cup of red wine 3tbsp Kecap manis 375 ml of stout beer

Method
Heat pan and sear lamb shanks in oil with some salt and pepper, when browned remove from pan and rest. Add diced shallots, garlic, celery, carrots and parsley. Sear for about 1 minute and ad star anise, bay leaves, red wine and Kecap manis. Bring to boil and ad lamb shanks back to pan. Cook for about 2 minutes to allow lamb to soak up sauce mix. Pour over bottle of stout and add water to cover lamb. Cover pan and cook in hot oven at 180 degrees for about 1 and 1l2 hours. Serve with some mash potatoes or by its self

Beef Satay

Ingredients
300g scotch fillet 100g peanut butter 1 onion 2 clove garlic 1 tsp shrimp paste 1 tsp tamarind paste 2 tsp fish sauce 1 knob of ginger 1 tin of coconut milk 200g mix frozen vegetables

Method
Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce, tamarind paste and coconut milk. Mix all ingredients. Heat a large pan and add contents of the bowl. Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into the mix and bring to the boil. Add frozen veg mix and heat through. Serve on a bed of steamed rice with some coriander as a garnish.

Steamed Mango Pudding

Ingredients
Puddings 6 eggs 300g s/r flour 4 mangos (tinned or fresh) 100ml honey a pinch of bi-carb

Method
Blend eggs, flour, 50ml honey & 2 mashed mangos. Line ramekins with sliced mango and add a spoon of honey in the bottom. Pour over blended ingredients to 1/2 way. Place in bain marie (deep enough to cover) & bake for 45 minutes.

Ingredients
Sauce 100g of unsalted butter 1 Tin of mangos 2 tbsp of honey 100ml of thickened cream

Method
Melt butter in saucepan. Add tin of mangos and all the syrup. Add honey and cream and blend with a bar mix. Heat up and serve over steamed puddings.

Banana Doughnuts

Ingredients
This recipe is designed to use an older banana that is maybe past its prime. 2 bananas 2 whole eggs 2 egg yolks 150g rice flour 100g icing sugar 1litre of canola oil (for deep frying) Sauce 150 ml thickened cream 3 tbs drinking chocolate splash of baileys

Method
Blend bananas and eggs till smooth, fold in the rice flour and sugar. Preheat oil to @ 180 (a deep fryer is ideal but the oil must be brand new as any previously fried food may taint the banana). Fry a spoonful of mix at a time. Lightly whip the cream till just firm, fold in baileys and drinking chocolate. Dip crispy hot banana doughnuts in the sauce!!!

Tortilla Frittata

Ingredients
6 tortilla 4 eggs 1 tomato 1 tsp of paprika 1/2 a Spanish onion 2 large potatoes 2 cloves of garlic 1/2 cup of fresh basil 100g grated cheddar 100ml thickend cream

Method
Finely slice potatoes, Spanish onion, tomato and garlic. In a large bowl mix your eggs, basil, garlic and half your cheese and mix well. Take a round baking dish and place 1 tortilla in the base, layer it with sliced potato, Spanish onions and tomatoes. Cover with egg mix and repeat with another layer. Keep going until your ingredients run out. Sprinkle remaining cheese on top with some paprika and cook in a hot oven at 220C for 15 minutes or until the top goes golden.

Green Eggs and Ham

Ingredients
6 egg yolks 50g pesto 30 ml of cream 100g sliced ham (medium-thick, not shaved) Toasted bread 1 large tomato 50g brie Knob of butter

Method
Mix egg yolks and pesto in a bowl with cream and give it a good mix. In a pan heat some butter and cook ham until brown. In another pan heat some more butter and pour in eggs. Stir eggs regularly with a wooden spoon. Eggs will start to thicken and scramble. Serve scrambled eggs with brie, ham and fresh tomato on some toasted bread.

BBQ Chicken Balls

Ingredients
(Chicken Balls) 1/2 a bunch of coriander 1 bunch of spring onions 1 red chilli 1 clove of garlic 2 eggs 300g of minced chicken 2 tbsp of rice flour 2 tbsp of olive oil. (Dip) 1/2 a grated cucumber 1 tbsp of Dijon mustard 200g of natural yogurt

Method
Finely dice coriander, spring onions, garlic and chilli. Place all ingredients in a large bowl and mix together. Roll small sized balls and cook on your BBQ until they are golden brown. Grate cucumber into a small bowl and mix with Dijon mustard and yogurt. Serve as finger food at your next BBQ.

Chicken Fried Rice

Ingredients
500g of chicken 2 tsp of garlic paste 2 tsp of chilli paste 4 spring onions 5 coriander stalks 1 tin of bamboo shoots Always Fresh Roasted Peppers 200g of basmati rice 2 cups of Frozen Peas 5 coriander stalks sesame oil

Method
Baste chicken with 1 tsp garlic and 1 tsp chilli, place in an oven dish and half fill with water, cover the top with foil and bake at 220C for about 20 minutes. Remove the foil, pour off the stock and place back in a hot oven at full speed for another 10 minutes. Use the stock from the chicken to cook rice (follow directions on pack). Chop the chicken, spring onions, bamboo shoots, coriander stalks and stir-fry with 1 tsp garlic paste and 1 tps chilli paste. Add in rice, Frozen Peas, Roasted red peppers and stir through. Cover and cook for about 2 minutes or until peas are hot. Serve with a garnish of coriander. 10

Big Red Cheese Cake

Ingredients
1 Can of condensed tomato soup 250g smooth ricotta 4 eggs 1 cup grated parmesan 1 punnet of cherry tomatoes Splash of white balsamic vinegar 1 sheet of shortcrust pastry

Method
1. Line a flan case with shortcrust pastry and blind bake at 200C for 5-8 minutes. 2. In a large bowl combine eggs, ricotta, Big Red soup and parmesan cheese and mix well. 3. Pour this mix into your blind baked pastry case and bake at 200C for 20 minutes. 4. Remove from the oven, place cherry tomatoes on top and splash with wine vinegar then return to oven at 230C for a further 10 minutes.

11

Banana Boysenberry T Cake

Ingredients
3 bananas 1 can of boysenberries 4 eggs 150g melted butter 200g self raising flour 100g castor sugar 50g moist coconut flakes

Method
1. Place flour, sugar, butter, coconut, bananas, eggs and half the can of boysenberries into a food processor and blend untill all combined. 2. Pour into cake tin and bake at 200C for around 30 minutes. 3. Place the other half can of boysenberries into a small pan and boil until a syrupy consistency is achieved (about ten minutes but watch it as it can burn quickly). 4. Allow cake to cool then pour over syrup.

12

Apple Crumble

Ingredients
500g apples (your choice of make) 350g Plain flour 250g unsalted butter (1cm cubes.) 350g Castor sugar 1 tsp. Mixed spice 2 tbsp. Maple syrup Juice of 1 lemon

Method
1. Core and peel apples, then chop apples into 1 cm cubes, pour into mixing bowl and toss in lemon juice. 2. Combine 250g of castor sugar with the plain flour and the cubed butter then rub between your fingers until a sandy texture is achieved. This is the crumble mix. 3. Sprinkle the apples with the mixed spice and 100g of caster sugar, then pour in the maple syrup and mix well. 3. Place mixture in an oven -proof dish, then top with the crumble mix. Bake in hot oven (220 degrees) for approximately 40 minutes or until the top is crispy.

13

Chocolate Coconut Cookies

Ingredients
250g plain flour 250g caster sugar 125g softened butter 1 egg 1 tsp bi-carb soda 100g desiccated coconut 100g chocolate chips

Method
1. Place all ingredients in your food processor and mix until combined. 2. Roll mix into a log, cut into cookie size and place on baking paper (makes approx 30 serves). Bake at 200C for 15-20 minutes 3. Allow to cool on cake rack, these will keep in airtight container for 1 week (if you can wait that long).

14

Vegetable Curry Puffs

Ingredients
1 brown onion 1 carrot 1 stick of celery 1 zucchini pumpkin 2 medium potatoes 1 small red capsicum 1 small green capsicum 1 red chilli 1 green chilli 2 tsps curry powder 1 can coconut cream 4 sheets of puff pastry 1 egg

Method
1. Dice all ingredients to the same size (1cm cubes) then fry in a wok with curry powder for 2 minutes. Add the coconut cream, bring to a boil then simmer for 15 minutes. 2. Allow the vegetable mix to cool before stuffing and folding your curry puffs. 3. Cut pastry sheet into quarters, place a tsp of vegetable mix on one half then fold over, seal with egg wash and press the edges down with a fork. 4. Deep fry in canola oil at 180C for 2-3 minutes or until golden brown.

15

Suon Nuong

Ingredients
1 spring onion 2 tbsps of fish sauce 1 clove of garlic 2 tbsps of oyster sauce 2 stalks of lemongrass 1 tbsp of honey half a cup of olive oil 1kg of pork chops

Method
1. Bash the pork lion chops, with a meat mallet and set aside. 2. Combine the oyster sauce, fish sauce, honey, sugar, lemon grass, spring onions, garlic and vegetable oil in a bowl and mix well. Add the lion chops to the bowl and refrigerate overnight. 3. Place the chops on a preheated chargrill pan. Cook for 2 minutes, then turn the chops 90 degrees(on the same side) and cook for another 2 minutes. This should create a crisscross pattern on the meat. Turn the chops over and repeat this process on the other side. 4. Once cooked, place on a cutting board and cut into 1 cm wide pieces with a heavy cleaver. Arrange the pieces of pork lion on a serving platter and spoon over the spring onion oil, sliced chilli and coriander. Serve with jasmine rice and dipping sauce.

Treacle Tart
16

Ingredients
2 sheets short crust pastry 500ml golden syrup 150g fresh breadcrumbs (crusts from the freezer vitamised) Juice and zest of two lemons Juice and zest of one lime

Method
1. Line a tart case with one sheet of pastry and cut the second piece into strips. 2. In a saucepan, on a low heat, warm the syrup, combine the breadcrumbs and citrus then gently mix until all smooth. 3. Pour the syrup mixture into the pastry case and top with the pastry strips, bake at 180 degrees for 50 minutes. 4. Serve warm with ice cream.

Garlic Prawns
17

Ingredients
300g raw prawn tails 3 cloves garlic, finely chopped glass of white wine cup of chopped chives 300ml thickened cream Olive oil Salt and pepper

Method
1. Toss together the prawns, garlic, chopped chives and a touch of salt & pepper. 2. Splash oil in a pan, wait until red hot and sear the prawns until they just start to change colour, then pour in the white wine and boil. 3. Remove the prawns from the pan and pour in the cream, boil the sauce until thickened then re-introduce the prawns to the sauce and serve with sprinkle of chives.

Thai Green Prawn Salad

18

Ingredients
300g raw prawn tails 2 tbsp Thai green curry paste 1 cucumber 100g raw peanuts 2 red chillies finely sliced 1 carrot peeled and shredded cup mint leaves, torn cup basil leaves, torn cup flat leaf parsley, torn 6 spring onions, finely chopped shredded iceberg lettuce Spanish onion finely sliced 1 tsp caster sugar 1 tbsp fish sauce 3 tbsp white balsamic vinegar Splash of sesame oil

Method
1. Toss the raw prawns in the curry paste and allow to marinate for at least 1 hour. 2. Slide the raw peanuts into an oven pre-heated to 180 degrees for 10 -15 minutes then allow to cool before crushing in the mortar and pestle. 3. In a large bowl toss together the chilli, carrot, spring onion, lettuce and all the herbs. 4. Heat a wok and very quickly toss the prawns until they just turn pink, turn off the heat and leave for 2 minutes while you make the dressing. 5. Combine the sugar, fish sauce, vinegar and sesame oil in a bowl then add the sliced Spanish onion and squeeze together. 6. Toss the warm prawns through your salad mix, sprinkle with crushed roast peanuts and pour over the dressing.

Tomato and Basil Pasta

19

Ingredients
250g pasta 500g tomatoes peeled and seeded 1 clove of crushed garlic 1 anchovy cup shredded basil finely chopped Spanish onion glass white wine cup freshly grated parmesan Olive oil Salt & pepper

Method
1. Cook pasta in lots of boiling water as per the instructions on the pack. 2. In a large fry pan heat some olive oil then fry the anchovy, garlic and Spanish onion until soft, pour in the wine and reduce by half. 3. Toss in the roughly chopped tomatoes and cook until tomatoes are just hot then stir through the pasta (take from water with tongs so that you get pasta stock as this forms the sauce), shredded basil and serve with parmesan.

Sweet Potato Gnocchi

20

Ingredients
1kg sweet potato 30g melted unsalted butter 300g plain flour 4 eggs Salt and pepper 6 slices prosciutto cup sage leaves 70g butter 50g shaved parmesan lemon juice

Method
1. Pre-heat your oven to 220 degrees and roast the whole sweet potatoes for one hour (make sure you put the sweet potato on a baking tray as they always leek). Allow to cool, peel and blend until really smooth. 2. Mix in the flour, melted butter, eggs and salt and pepper then knead until a smooth ball is formed. Place onto a lightly floured bench top, cut into 4 and roll into a sausage about 5 cm in diameter. Cut 2cm pieces and press with a fork to form gnocchi. 3. Cook in lots and lots of rapidly boiling salted water for 3-5 minutes or until they float. 4. Place 70g butter in a pan and fry prosciutto until crispy then toss in sage leaves and butter and a squeeze of lemon. Cook until butter starts to brown then tumble in gnocchi, stir until gnocchi is coated in butter and sage then serve topped with shaved parmesan.

Deli stuffed chicken wings

21

Ingredients
1 kg chicken wings 100g black olives 100g fire roasted red pepper strips 100g marinated mushrooms 6 anchovies 100g char grilled eggplant 100g Plain flour 1 egg 220g breadcrumbs 50g grated Parmesan

Method
1. Make a small cut in the side of each chicken wing and stuff with an assortment of the deli ingredients (your choice of mixes but I like to keep them separate, mushroom in one, olives in another etc..). Make sure that you firmly press the edges together. 2. Pass the stuffed wings through flour, egg, then the breadcrumbs with the parmesan mixed through, and deep fry at 180 degrees for 5-8 minutes or until crispy brown. 3. Alternatively, give them a light spray with canola oil place on a lined tray and bake in an oven set at 200 degrees for 20 minutes.

Tomato with Prosciutto and Egg (Posh Breakfast)

22

Ingredients
4 large tomatoes 8 slices of prosciutto 4 eggs 1 large field mushroom extra virgin olive oil salt and pepper

Method
1. Peel and de seed the tomatoes but keep them whole, just take off a lid. 2. Place the egg into the scooped out tomato and wrap with two slices of prosciutto. 3. Place wrapped tomatoes onto an oven tray, drizzle lightly with oil and bake at 250 degrees for 10 minutes. 4. Slice the field mushroom into strips of about 1 cm thick and quickly fry in olive oil. Season with salt and pepper. 5. Serve the tomato on top of the mushroom slices.

Banana Bread
23

Ingredients
4 bananas 100ml maple syrup 500g plain flour 1 tsp sugar 1 tsp salt tsp dried yeast 150ml warm milk 1 tbsp pumpkin seed (pepitas)

Method
1. Combine the flour, salt, sugar and yeast in a blender and mix well. 2. Pour in the warm milk gradually while mixing, thenknead well until the dough is smooth. 3. Cover and allow to prove for at least one hour in a warm spot. 4. Place bananas in a blender, until smooth, add the maple syrup. 5. Once the dough has doubled in size, pour the banana mix in til blended. Place the dough into loaf tin and sprinkle with pumpkin seeds. 6. Bake at 180 degrees for 45 -55 minutes.

Stuffed Mushrooms
24

Ingredients
200g button mushrooms 200g pate 100g plain flour 2 eggs, beaten 200 g breadcrumbs 100gmayonnaise 1 tbsp horseradish 1 tbsp chopped parsley Squeeze of lemon juice Salt and pepper Canola oil, for deep frying

Method
1. Remove the stalks from the mushrooms (pop them in a freezer bag and into the freezer for later.) and using a teaspoon stuff pate into the cavity, pressing it in but not too firm as you may break the mushroom. 2. Pass the stuffed mushrooms through flour, egg and breadcrumbs(season breadcrumbs with salt and pepper) until they are completely coated. 3. Deep fry at 180 degrees for 5 minutes or until brown and crispy 4. Combine the mayonnaise, horseradish, parsley and lemon juice and serve as dip for mushrooms.

Lamb Mignon

25

Ingredients
500g lamb cutlets 100g fire roasted red peppers cup large basil leaves 200g cream cheese Squeeze of lemon juice 1 tsp chopped capers tsp paprika

Method
1. Wrap a basil leaf around each lamb cutlet, then a strip of red pepper followed by a strip of streaky bacon (buy middle bacon and cut off the eye and you are left with streaky bacon, just make sure you remove the rind.) and secure with a toothpick. 2. Combine the softened cream cheese with the lemon juice, capers and paprika. 3. Fry the cutlets on both sides then slide into an oven set at 200 degrees for 5 minutes. 4. Serve with a swirl of cream cheese (use a piping bag).

Bread & Butter Pudding

26

Ingredients
6 eggs 250ml milk 1 vanilla pod 250g butter 250g caster sugar 200mlthickened cream 1 loaf of day old bread (sliced) 100g dried figs

Method
1. Pour the milk into a small sauce pan add the scored vanilla pod and 50g of caster sugar, simmer for 10 minutes, then allow to cool. 2. Using 50g of butter lightly spread each side of the sliced bread. 3. Mix the eggs into the cooled milk and vanilla, then stir through 100ml of cream. 4. (Caramel) Place 200g of butter, 200g of caster sugar into a saucepan and melt. Once the butter and sugar have melted together pour in the cream and bring to a boil. Stir vigorously til caramel consistency is achieved. Then allow to cool. 5. Lay buttered bread into an oven tray with a few dollops of caramel and top with egg mix, then repeat the process until the tray is full. 6. Bake at 200 degrees for 50 minutes.

Crepe Suzette
27

Ingredients
4 eggs 500g plain flour 450ml milk 50g caster sugar 6 oranges 50mlCointreau

Method
Copy1. Combine the milk, egg and plain flour in a large bowl and whisk until smooth. 2. Zest and juice 2 oranges, peel and segment the others for (squeezing the pith and skin into the juice.) 3. In a hot pan make thin pancakes (I have a pan that is only used for crepes but a non-stick pan is ideal.) 4. For each portion place 2 tbsp. caster sugar in a fry pan, add 3 tbsp. orange juice and zest, 10 orange segments and heat until the sugar melts. 5. Add the folded crepes to the pan a splash of Cointreau and flame as you serve.

Jade Roast Pork

28

Ingredients
1 pork fillet 4 kiwi fruit, peeled bunch of mint, remove stalks bunch sage, remove stalks 1 clove of garlic Splash of Midori 500ml water 1 roasted sweet potato (500g) 100ml milk 50g butter Curly parsley, garnish

Method
1. Place the kiwi fruit, the herbs and garlic into a blender and blend until smooth. Add the Midori and half the water, then pour this mixture into a large bowl, place the trimmed pork fillet in and allowtomarinate for at least 1 hour (but no longer than 3 hours.) 2. Place the pork fillet and the marination liquor into an oven-proofdish, then straight into the oven set at 220 degrees for 30-45 minutes. 3. Peel the roasted sweet potato and place into a saucepan with the milk and butter, gently simmer until the butter melts then blend with Mr. Buzzy until smooth. 4. Serve pork on the sweet potato puree, garnish with parsley.

Babaganoush

29

Ingredients
1 kg eggplant 100g tahini paste 2 clove of garlic 100g plain yoghurt Salt and pepper Juice of 1 lemon Continental parsley

Method
1. Grill the eggplant until they are softened and blackened, remove and allow to cool. 2. Finely chop the garlic, peel the eggplant, then mix all other ingredients together. 3. This dip/sauce will keep in the fridge for up to a week.

Chinese Chicken Satay

30

Ingredients
300g Chicken breast Metal skewers 100ml Kikkomans Lime, lemon grass and soy marinade 100ml Kikkomans Honey soy marinade 1 long red chilli, seeded and finely chopped 1 long green chilli, seeded and finely chopped 3 spring onion, finely chopped 1 tsp crushed garlic 1 tbsp sesame oil 1 can(400ml) coconut cream

Method
1. Combine all marinades with the chillies, onions and garlic, mix well and add the sesame oil. 2. Cut the chicken into even sized pieces about 2cm square and toss into the marinade. 3. Marinate the chicken in the fridge for at least 1 hour. 4. Thread onto skewers and grill on a very hot grill plate for about 3-5 minutes each side, turning once. 5. Place the left over marination into a saucepan, add one can of coconut cream and bring to a vigorous boil. Simmer for 5 minutes. (I know this bit isnt Chinese but I like the flavour!) 6. Serve on steamed rice, pour over coconut sauce.

Mushroom Schnitzel

31

Ingredients
2 field mushrooms, trimmed of stalk 100g plain flour 150g breadcrumbs 2 eggs, beaten cup chopped mint cup chopped basil 1 tsp crushed garlic 5 tbsp extra virgin olive oil Splash of white wine 100g roquet finely sliced brown onion Splash of red wine vinegar

Method
1. Combine the mint, basil and olive oil and marinate the mushrooms for about an hour. Fry with the marinade until the mushroom starts to soften, (keep on low flame) then de glaze the pan with the white wine. Remove the mushrooms from the pan and allow to cool. 2. Continue to reduce marinade to about half. While the pan is still warm add the sliced onions and the red wine vinegar, boil, then turn the pan off and set aside. 3. Once the mushrooms have cooled, pass them through flour, egg and breadcrumbs. Return to egg, then breadcrumbs again. 4. Place mushrooms, gill side down, on a baking tray. Bake at 250 degrees for 15-20 minutes or until the breadcrumbs are crispy. 5. Toss the roquet with the cooled onion and herbs in the pan and serve with the mushroom.

Chocolate Mud Cake

32

Ingredients
500g dark cooking chocolate 6 eggs 250g plain flour 200g caster sugar 300g unsalted butter 100g chocolate chips 100g almondmeal

Method
1. In a large bowl whisk together the eggs and sugar until light and fluffy. 2. Melt 300g of chocolate with 200g of butter then fold in the chocolate chips, almond meal and flour. 3. Fold the eggs and sugar into the chocolate and flour mixture, then pour the whole mix into your cake tin and bake at 180c for 1 hour. 4. Remove from the oven and allow to cool on a cake rack. 5. Melt together the remaining amounts of the chocolate and butter. Mix well and allow to cool. Pour the ganache over the cooled mud cake.

Very Gan Cabbage

33

Ingredients
Savoy cabbage 200g button mushrooms, chopped into quarters 1 Spanish onion, 1 carrot 2 medium potatoes 200g green beans 2tsp crushed garlic bunch coriander, finely shredded bunch mint, finely shredded 10 sage leaves, finely shredded 100ml Organic soy sauce

Method
1. Fill a large pot with water and bring to the boil. 2. Separate cabbage into individual leaves and blanche. Remove leaves and set aside. 3. Dice all the vegetables (approx. 2cm cubes). 4. Blanch the potatoes first, then add the mushrooms, beans, carrots, onions, crushed garlic and herbs and cook for 15 minutes or until the potatoes are softened, strain off the water (keep for later usage,) and allow to cool. Pour the soy sauce into the vegetables, mix well. 5. Wrap a cabbage leaf around a serving spoon full of potato mixture, place on an oven tray and bake at 220c for 15 minutes. 6. Serve with a basil and tomato salad.

Banana and Brie Savoury Muffin

34

Ingredients
4 eggs 250g self raising flour 150g melted butter 2 bananas, chopped 125g Brie, chopped

Method
1. Mix the melted butter into the 4 eggs, then fold in the flour. 2. Stir in the chopped bananas and Brie into the muffin mixture. 3. Fill each muffin tin and bake at 200c for 20 minutes.

Hi-Lo Chicken Stuffed Loaf

35

Ingredients
1 High fibre-low G.I. loaf 500g chicken mince Spanish onion, finely chopped 100g roasted red peppers, chopped 1 tspVegeta chicken stock powder 1 egg 50 g breadcrumbs (made from bread trimmings) 1 tsp hot English mustard cup grated Parmesan cheese cup basil, shredded

Method
1. Cut a circular hole into the end of the loaf. Using a pair of tongs, remove the soft bread from inside the loaf. Keep the lid for later. Make breadcrumbs out of the soft bits taken from the inside of the loaf, by giving a quick pulse in a blender. 2. Combine the chicken with onion, peppers, mustard, stock, egg, basil, Parmesan and breadcrumbs. 3. Turn the loaf on its end and stuff with the chicken mixture. 4. Wrap with foil and bake at 200C for 45-55 minutes.

Beef Tempura with Red Capsicum Salsa

36

Ingredients
500g eye fillet of beef 100g cornflour 100g plain flour 1 tsp wasabi paste 1 tsp ground ginger 1 tsp dried hot chilies 2 eggs 2 cups of ice cold soda water Salsa 50g fire roasted peppers 4 spring onions 150-200ml natural yoghurt 1 long green chili 1 clove garlic 1 small Lebanese cucumber

Method
1. Finely slice spring onions, garlic, chili and cucumber then combine in a large bowl. Then pour over the yoghurt and stir through the red peppers. 2. Combine cornflour, ginger, chilies and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour. 3. Slice your eye fillet into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about 1-2 minutes or until crispy and serve immediately.

Fruity Club Hi-Lo

37

Ingredients
1 High fibre-low G.I. loaf, sliced lengthwise 1 punnet of strawberries, sliced 4 kiwi fruit, sliced 1 can of mango cheeks, sliced 1 tsp Gelatine (dissolved in 2tsp water)

Method
1. Lay the first slice of bread on a suitable tray (a flat one that fits in the fridge,) then brush with gelatine. Cover the first slice with strawberries, then brush with gelatine. Place another slice of bread on top, then brush with gelatine and lay down the sliced kiwi fruit, then brush with more gelatine then a layer of sliced mangos. 2. Repeat this process until all slices are used, then wrap the whole loaf firmly with cling wrap and place in the fridge over night 3. Using a sharp knife slice into wedges and serve.

Veal schnitzel parme

38

Ingredients
500g veal fillet 1/2 tsp ground ginger 100g Plain flour 1 egg (beaten) 200g breadcrumbs 1/2 cup grated Parmesan cheese Extra light olive oil Salt and pepper Canola oil 250g baby bocconcini 100g prosciutto, shredded 2 tomatoes, skinned and chopped cup basil leaves, finely shredded

Method
1. Add Parmesan cheese, ground ginger and salt and pepper to the breadcrumbs. 2. Slice the veal fillet into thin medallions, then pass fillets through the flour, then egg and then the breadcrumbs. (Make sure you press the crumbs down well.) 3. Shallow fry veal schnitzel until golden, drain onto absorbent paper. 4. Chop the bocconcini in half, mix with the basil, tomato and prosciutto. Drizzle a little oil, mix together, then place on top of schnitzels and serve.

Banana Pancakes with Minty Chocolate Yoghurt

39

Ingredients
4 bananas 200g rice flour 100g arrowroot 1 tsp baking powder 1 egg 100ml milk 200ml natural yoghurt cup shredded fresh mint cup grated milk chocolate Always Fresh Extra virgin olive oil spray

Method
1. In a food processor mix together the bananas, rice flour, arrowroot, baking powder, egg and milk and blend until all combined. 2. Allow the batter to rest in the fridge for at least and hour. 3. Mix together the chopped mint with the yogurt and chocolate 4. In a non stick pan spray a little oil then pour in a tablespoon of batter and fry until bubbles start to appear, then flip the pancake and cook the second side until golden brown 5. Serve with the chocolate minty yoghurt.

Mother and Child Stack

40

Ingredients
100g smooth ricotta 5 eggs cup grated Parmesan 1 chicken breast 100g char grilled eggplant 100g roasted red peppers 50g mayonnaise Salt and pepper

Method
1. Grind salt and pepper onto the chicken breast. Roast in an oven set to 200C for 15 minutes, then set aside. 2. Combine the eggs, ricotta and parmesan cheese and mix until smooth. Pour about 2 tbsp. of egg mix into each muffin container and bake at 200C for 3-5 minutes. 3. Chop the chicken breast and toss with the eggplant and peppers in the mayonnaise then layer alternately with the small omelettes, serve with crisp green salad.

41

Southern Fried Chicken Fingers with Green Peppercorn Mayonnaise

Ingredients
4 chicken fillets, unskinned cup milk 2 eggs, lightly beaten 1 tablespoon lemon juice 1 cup plain flour 1 tablespoon dried thyme (ground, if available) 2 teaspoons rosemary 2 teaspoons paprika 1 teaspoon salt teaspoon garlic salt peanut or canola oil, for deep frying Green Peppercorn Mayonnaise Make 1 cups 1 cup mayonnaise cup sour cream 2 spring onions, finely chopped 1 tablespoon green peppercorns, crushed 1 tablespoon snipped chives 2 teaspoons capers, finely chopped 1 teaspoon French mustard

42

Method
Cut chicken fillets into long strips and soak in milk for 1 hour. Drain the chicken, reserving the milk. Whisk reserved milk, eggs and lemon juice together. Combine flour with spices and salt. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour. Heat the oil in a wok or large saucepan and deep fry chicken until golden brown. Drain on absorbent paper. To achieve an extra crispy crust, quickly deep fry again before serving, if desired. Serve with Green Peppercorn Mayonnaise. Green Peppercorn Mayonnaise Combine all ingredients for Green Peppercorn Mayonnaise together and refrigerate until required.

43

Ginger Fried Calamari

Ingredients
1kg calamari, cleaned and scored 1 tsp crushed garlic 2 tbsp grated fresh ginger finely chopped lemon grass 2 tbsp olive oil Juice of one lime Freshly ground pepper 100g rice flour 1 tbsp white balsamic vinegar 2 tbsp caster sugar

Method
1. Toss the calamari together with the garlic, ginger, lemon grass, lime juice, vinegar, sugar and olive oil and allow to sit for an hour. 2. Remove from the marinade and dust in the rice flour before barbequing until curled and crisp. 3. Serve with a salad of Watercress tossed with vine ripened tomatoes extra virgin olive oil and the juice of a lime.

44

Teacup Cheese Souffls

Ingredients
40g butter 2 tablespoons (40g) flour 1 cup milk 1 tablespoon Dijon mustard 4 eggs, separated 125g grated Tasmanian Heritage St Claire cheese sea salt and white pepper, to taste steamed asparagus, for serving lemon and olive oil, for dressing

Method
Butter 6 x 1 cup ovenproof cups or souffle dishes and place on a tray. Melt the butter in a saucepan, add the flour and cook, stirring for 2 minutes. Add the milk all at once, whisking continuously until thickened. Cool slightly, add mustard, and then beat in yolks one at a time. Stir in cheese and season to taste. Whisk egg whites until soft peaks form. Fold one spoonful of egg whites to cheese mixture to loosen, then fold in remaining egg whites. Quickly spoon into cups and bake 180C 2530 minutes or until puffed and golden. Serve immediately with stalks of steamed asparagus dressed with olive oil, lemon, salt and pepper.

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Sausage Curry

Ingredients
1 kg sausages 1 Spanish onion 1 red capsicum 1 green capsicum 200g mushroom 1 stick of celery 1 carrot 2 medium potatoes 4 tsp curry powder tsp fennel seed tsp mustard seed 2 tbsp tomato paste 1 tbsp Vegeta chicken stock 100ml thickened cream Olive oil 1 Lt water

Method
1. Place the sausages into a saucepan, cover with water and bring to a boil, once boiled place on a lid turn off the heat and allow the sausages to cool in the pan. 2. Chop all vegetables into a 2 cm dice. 3. Splash some oil into a wok. Place the fennel and mustard seeds in first and stir, allowing the flavour to infuse into the oil. Stir through the curry powder, then toss in the vegetables until they start to soften. Then add the Vegeta followed by the tomato paste. 4. Pour about a litre of the sausage water into the curry and bring to a boil. 5. Slice the sausage into 4 cm chunks and fry until crispy, then add to the curry sauce and simmer for an hour. 6. Finish with the cream and serve on steamed rice. 46

B.B.Q. Squid salad

Ingredients
1 kg fresh squid cleaned and scored 1 cucumber 1 punnet cherry tomatoes bunch of spring onions 100g mixed lettuce leaves 1 bunch watercress 1 red capsicum 1 tbsp. horseradish 1 tsp. paprika Juice of 1 lemon 2 tbsp. olive oil 1 tbsp. French mustard

Method
1. Marinade the scored squid in horseradish and lemon juice for about an hour 2. Finely slice the celery and spring onions, chop the tomatoes in half, shave the cucumber and julienne the red capsicum. 3. Grill the drained squid on a hot BBQ until it curls up 4. Toss the salad leaves with all the cut vegetables and the watercress and top with the grilled squid 5. Mix together the mustard and olive oil into a dressing and pour over the salad

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McMummy Burgers

Ingredients
500g beef or lamb mince cup dried breadcrumbs 1 carrot, finely grated 1 onion, grated 1 egg teaspoon salt 1 tablespoon oil buns, lettuce, tomato and cheese, for serving Extra Special Sauce cup tomato sauce 2 tablespoons mayonnaise 1 teaspoon French mustard

Method
Combine all ingredients except oil together and form into burgers with wetted hands. Heat oil in a large non-stick frying pan and cook burgers, covered, for 5 minutes or until golden brown on underside. Turn over and cook, covered, for a further 3 minutes until cooked through. Serve in buns with lettuce, tomato, cheese and Extra Special Sauce Combine all ingredients together and use as required.

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Crme Caramel for Rosemarie

Ingredients
3 eggs 1 egg yolk 200g caster sugar 200ml thickened cream tsp vanilla essence water

Method
1. In a large mixing bowl, combine the eggs and sugar. Whisk until creamy and the sugar has all dissolved. 2. Add the vanilla essence and cream and lightly whisk. 3. Pour the crme caramel mixture into 4 ceramic ramekins to a little over half- way mark. 4. Place the ramekins into a baking tray and half fill with water. (Ensure that the water does not go into the ramekins.) 5. Place into a pre- heated oven at 180C for 45-50 minutes. (If you find they are getting too much colour, too quickly in your oven, turn down temp. to 150C.) 6. Sprinkle 1 tablespoon of caster sugar over the top of each crme caramel, then melt the sugar under a medium grill until the sugar caramelizes. (If you have a kitchen blow-torch, that works well.)

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Crispy Skinned Chicken Teriyaki

Ingredients
500g chicken thigh (skin on) 1 bottle Teriyaki marinade red cabbage, finely shredded 2 tbsp red wine vinegar cup dried mushrooms (re-hydrated with boiling water) 6 spring onions, sliced 2 tsp crushed garlic 2 tbsp caster sugar Light olive oil 1.5lt canola oil

Method
1. Mix the garlic, teriyaki and sugar in a large bowl, then add the chicken skin side down and pop in the fridge to marinate for at least an hour. 2. Drain the mushrooms and finely slice. Splash oil in a wok and quickly fry the mushrooms until almost crispy.Then add the cabbage and spring onions into the wok and fry for 2 minutes then pour in the red wine vinegar and boil. Set aside. 3. Take the chicken and marinade from the fridge, place it all in a saucepan and simmer for 15 minutes. Remove the chicken thighs from the saucepan, and continue to simmer the marinade until reduced. Pat drythe chicken, then deep fry in canola oil at 180C until crispy. 4. Serve crispy skinned chicken on a bed of cabbage, with the marinade reduction.

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Honey Soy Chicken Wings

Ingredients
1.5kg chicken wings 100ml Kikkoman Organic Soy Sauce 100ml honey 2 tbsp white wine vinegar 3 large field mushrooms 1 Spanish onion Salad 1 head broccoli bunch chives, chopped into 3cm batons 1 celery heart, chopped roughly 2 oranges, segmented Spanish onion, finely sliced 3 sprigs mint, finely shredded

Method
1. Cut the wing tips off the and place into a boiling water for 15- 20 minutes 2. Combine the Soy sauce Honey and vinegar together and toss the chicken wings in and allow to sit for 10 minutes 3. Lay the sliced onion and mushroom on the bottom of your oven tray then pour the chicken and marinade in. Bake at 180 for 20 minutes.

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Salad 1. Chop the broccoli into florets and peel the stalk and chop into chunky strips. 2. Place the broccoli florets and stalks into the boiling stock left over from the chicken wings. Cook for 1 minute. Add the celery heart to the stock water and cook with the broccoli for a further minute, then remove. 3. In a mixing bowl, combine the cooked broccoli, celery, chives, mint, Spanish onion and orange. Toss together with the pan juices from the chicken wings.

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