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Chicken / Recipes

Ingredients 4 chicken breasts 1/3 cup loosely packed fresh coriander 2 lemon grass stems, pale section chopped 2 birdseye chillies, deseeded 2 tbs peanut oil 1 tsp sesame oil 2 garlic cloves 2 tsp fresh ginger 1 lime, juice and rind Steamed rice and steamed or stir fried vegetables to serve Directions Preheat oven to 220C. Place all ingredients (except chicken) in a whizzer and process until a paste forms. Place paste in a bowl with the chicken and allow to marinate for a couple of hours. Place chicken on a baking tray and bake in the oven for about...

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Curries / Recipes / Vegetarian

Ingredients 2/3 cup dried split red lentils 1 tbs vegetable oil 1 brown onion, finely chopped 3 tsp brown mustard seeds 2 tbs balti curry paste 4 garlic cloves, crushed 2 cups vegetable stock 1/4 cup water 25 fresh curry leaves salt and pepper 1kg desiree or nicola potatoes, peeled, cut into 4cm chunks 3 tbs chopped fresh coriander Directions Wash lentils in a sieve. Heat oil in a saucepan, add onion and cook until it softens. Stir in the mustard seeds and cook until they begin to pop, add curry paste and garlic and cook for a further minute....

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Appetisers / Recipes / Seafood

Ingredients 300g redfish fillets 3cm piece fresh ginger, grated 1 lime, juice and rind 1 egg white 1 tsp fish sauce 1/2 cup fresh coriander leaves 4 green shallots, trimmed, chopped 2 tbs olive oil Directions Process fish fillets, ginger, lime juice, egg white and fish sauce in a food processor until smooth. Add coriander and shallots, process until just combined. Shape mixture into 8 patties. Heat oil in a non stick fry pan over a medium heat and cook for about 3 minutes each side. Serve with sweet chilli sauce or the Vietnamese dipping sauce.


Recipes / Side Dishes / Vegetarian

Ingredients 2 tsp ground cumin 1/2 tsp ground tumeric 1/4 tsp cayenne pepper (optional) 1/2 tsp salt 1/2 tsp pepper 2 corn cobs, husks and silks removed, each cut into 3 pieces 450g cauliflower florets 2 tbs vegetable oil Coriander yoghurt 3 coriander roots with stems and leaves attached 1/2 cup thick, natural yoghurt 2 tbs lime juice salt and pepper Directions Preheat oven to 200C. Cut baking paper or foil into 40cm lengths. Combine corn, cauliflower, spices and oil in a bowl and toss to coat. Distribute vegetables evenly among the pieces of baking paper or foil. Fold in...

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Lamb / Recipes / Salads

You could use eggplant, Spanish onion and pumpkin for this recipe as well. Ingredients 1/3 cup toasted pine nuts 500g lamb backstrap 2 zucchini, sliced lengthways 1 red capsicum, quartered, deseeded, cut into thin strips baby spinach 50g parmesan shavings (or feta) Turkish bread, to serve Dressing 1/4 cup olive oil 1/2 cup fresh basil leaves 1 tbs balsamic vinegar 2 tsp honey 2 cloves garlic salt and pepper Directions Place dressing ingredients in a whizzer and process until combined. Set aside. Cook lamb on a preheated bbq grill until cooked to your liking. Remove, cover with foil and allow...

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