Data Center College of the Philippines
Hotel and Restaurant Management and Services Programs
Laoag City

In Partial Fulfillment for the Requirement
In
Food Selection and Preparation with Nutrition

Compilation of Different Recipes

Presented by:
Alejandro, Joanne Mae E.
Ranga, Juvilyn
BS HRM I-B

Presented to:
Mr. Joe Allan Mark Tumamao
Instructor HRM/HRS

Meat

Corned Beef Hash

Ingredients: * 2 to 3 tablespoons butter * 2 cups cooked corned beef, finely chopped * 3 cups cooked, chopped potatoes * 2 tablespoons minced onion * 2 tablespoons chopped parsley, optional * salt, pepper and brown gravy
Procedures:
1. Melt butter in a large skillet over medium-low heat.
2. Add corned beef, potatoes, and minced onion; spread evenly in the skillet
3. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned.
4. Drain off excess fat and moisten with 3 or 4 tablespoons of brown gravy or beef gravy.
5. Sprinkle with salt and pepper, to taste.
6. Garnish with parsley, if desired.

Candied Meat Loaf

Ingredients: * 1 lb. ground sirloin * 1/2 cup bread crumbs * 1 medium onion * 1/2 small bell pepper * 2 cloves garlic * 2 tablespoons parsley flakes * Salt and pepper, to taste * 1 egg
Topping:
* 1/2 cup chili sauce * 4 tablespoons brown sugar * 2 tablespoons dry mustard
Procedure:
1. Preheat/bake Oven: 350F. 2. Mix first 8 ingredients; form meat loaf 3. Make candy topping with remaining ingredients. 4. Mix together; spread over top of raw meat loaf 5. Bake for 30 minutes. 6. Reapply topping; continue to bake for 20-30 minutes. 7.

Batter Fried Pork Chops

Ingredients: * 1 c. flour * 1/2 c. bread crumbs * 1 c. milk * 1 egg, beaten * 1 tsp. salt * * 1/2 tsp. paprika * 1/4 tsp. oregano * 6 loin pork chops (1/2 to 3/4 inch thick) * Hot oil
Procedures:
1. Combine flour, bread crumbs, milk, egg, salt, oregano, and paprika. 2. Dip each chop into batter; brown chops on both sides in oil heated to 350 degrees 3. Drain on paper towels.

Beef Brisket

Ingredients: * 5 lb fresh beef brisket, trimmed * 1 tsp salt * 1/2 cup ketchup * 1/4 cup white vinegar * 1 tbs worcestershire sauce * 1-1/2 tsp liquid smoke * 1/4 tsp pepper 1/2 cup finely chopped onion * 1 bay leaf
Procedures:
1. Heat oven to 325 degrees. 2. Rub surface of beef with salt. 3. Place in ungreased rectangular pan, 13x9x2 inches. 4. Mix remaining ingredients; pour over beef. 5. Cover and bake about 3 hours or until beef is tender. 6. Cut thin diagonal slices across grain at an angle from 2 or 3 sides of the beef. 7. Spoon any remaining pan juices over sliced beef if desired. 8. Remove bay leaf.

9.

Spicy Meat Loaf

Ingredients: * 2 lbs. deer burger (with suet) * 1 pack dry onion soup mix * 1 can diced Ro-Tel (Mexican food section) * 1/4 c. ketchup * 1 tbsp. Worcestershire sauce * 2 eggs * 1/2 tsp. salt * 1 tsp. pepper * 4 slices bread (cut into sm. cubes)

Procedures:

1. In a large bowl mix all ingredients until thoroughly combined. 2. Put meat in loaf pan and pat down to remove any air pockets. 3. Bake for 1 hour in a 350 degree preheated oven. 4. Let stand 15 minutes before cutting.

Chili Con Carne

Ingredients: * 1 lb Ground Beef * 1 cup Chopped Onion * 1 cup Chopped Green Pepper * 2 cups Canned Tomato * 1 Clove Minced Garlic * 2 tsp Chili Powder * 1 tsp Salt * 1 Dash Cayenne * 1 Dash Paprika * 1 Medium Can Kidney Beans

Procedures:

1. Pan fry ground beef, onion and green pepper in skillet until meat is brown. 2. Drain fat. 3. Add remaining ingredients except beans and bring to a boil. 4. Reduce heat, cover and simmer until thick (about 1 hour). 5. Stir in beans and heat. 6. For dried kidney beans; use 1/2 lb (for standard serving size). 7. Wash, and cover with boiling water. 8. Cook 2 minutes and remove from heat. 9. Soak for 1 hour then bring to a boil, reduce heat and simmer till tender.

Corn-Bread Topped Pork Casserole

Ingredients: * olive oil * 1 medium onion, diced * 2 garlic cloves, minced * 2 pounds pork pieces, cut into 1-inch chunks * 1 28-ounce can whole tomatoes * 1 4-ounce can chopped green chilies, drained * 1/2 cup water * 2 teaspoons brown sugar * salt * 1/2 cup all-purpose flour * 1/2 cup cornmeal * 2 tablespoons sugar * 1 1/2 teaspoons double-acting baking powder * 1/3 cup milk * 1 egg

Procedures: 2 HOURS BEFORE SERViNG 1. In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. 2. Using a slotted spoon, remove onion mixture and set aside. 3. In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned. 4. Return onion mixture to pan. 5. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt. 6. Bring to a boil, stirring to loosen brown bits from bottom of skillet. 7. Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.
Corn-bread topping:5 minutes before pork is done, prepare topping. 1. Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. 2. Whisk in milk, egg, and 2 tablespoons olive oil just until blended. 3. Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. 4. Spread corn-bread batter evenly over top of pork mixture in casserole. 5. Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean. 6. Serve immediately.

Yakamish

Ingredients: * 2-1/2 pounds steak, pork or ham * 1 head cabbage * 1 small onion * 3 medium carrots * 3 cups rice, cooked * Salt and pepper to taste * Soy sauce to taste

Procedures:

1. Pre-cook rice ahead of time. 2. Dice meat and brown in skillet, (in a little oil or nonstick cooking spray). 3. Chop cabbage into bitesized pieces. 4. Dice onions and slice carrots into thin slices. 5. Add cabbage, onions and carrots to meat just before meat is done. 6. Cook together until tender. 7. Add cooked rice and mix well. 8. Simmer about 15 minutes. 9. Season as desired.

Venison Roll-Ups

Ingredients: * 1 back strap of venison * 1 block Monterey Jack cheese with jalapeno peppers * Regular or turkey bacon * Sliced jalapenos * Salt, red pepper and garlic powder, to taste
Procedures:
1. Pre heat, oven to 350F. 2. Trim off all white fascia on back strap. 3. Rinse back strap and pat dry. 4. Slice back strap into 1/4-inch thick medallions. 5. Using a meat mallet, lightly pound each medallion of the meat to tenderize and flatten. 6. Season each one to taste with salt, red pepper and garlic powder. 7. Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. 8. Cut strips of bacon in half crosswise. 9. Place stick of Monterey Jack cheese and one small slice of jalapeno pepper onto center of back strap medallion and roll up. 10. Wrap bacon around rolled tip medallion and secure with one or two toothpicks. 11. Cook roll-ups on barbecue pit or in oven with rack until bacon is cooked, about 8 to 10 minutes.

Jerk pork

Ingredients: * 1 side of lean pork * 1 tablespoon kosher salt * 1 tablespoon brown sugar * 6 hot red peppers (or 2 habaneros), chopped * 2 teaspoons paprika * 4 cloves garlic, minced * 2 red onions, chopped * 1/2 cup green onions, chopped * 2 teaspoons cinnamon * juice of 1 lime * 1 tablespoon ground allspice * olive oil

Procedures:

1. In a large stockpot, scald pork, then remove all fat and sinews. 2. Combine remaining ingredients, adding enough olive oil to make a paste. (A blender may be used, pouring in just a little olive oil after other ingredients are processed.)
Note: be careful when handling hot peppers and keep hands away from your face and eyes! You may want to wear gloves and cover blender with a towel. 3. Spread paste over pork and marinate overnight, under refrigeration, wrapped up well in foil or Press-n-Seal. 4. The next day, grill pork over indirect heat (not directly over coals or burner) or in a smoker. Temperature should be relatively low; in the vicinity of 300°F degrees on the grill or 240°F if using a smoker. 5. Cook over low heat, until pork reaches 160°F. Allow to sit for 15 minutes before carving. 6. Pork will be cooked in 1 1/2-2 hours if using a grill or 4 or more hours if using the lower temperature of a smoker/barbecue pit, more or less, depending upon weight and temperature used.

Poultry

Apple Country Chicken

Ingredients: * 2 to 1 teaspoon curry powder * 1 golden delicious apple, cored and chopped * 1 onion, finely chopped * 1 tablespoon lemon juice * 4 ounces mushrooms, sliced * 1 teaspoon chicken bouillon granules * 2 cups apple juice, or apple cider * 1 1/2 pounds skinless boneless chicken thighs * 1 tablespoon flour * 2 tablespoons sliced green onions * low-fat sour cream, or yogurt (optional)

Procedures:

1. Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. 2. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. 3. Increase heat to high and bring to a boil. 4. Rinse chicken and pat dry. 5. Add to pan. Reduce heat, cover and simmer until meat near bone is no longer pink (about 30 minutes). 6. Transfer chicken to a platter and keep warm 7. In small bowl, blend flour and remaining 1/2 cup apple juice. 8. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. 9. Pour over chicken. 10. Garnish with green onions and sour cream or yogurt.
Cheesy Chicken Rolls

Ingredients: * 1 tablespoon chives, snipped * 1 tablespoon plain lowfat yogurt * 1 tablespoon parsley, snipped * 1/4 cup plain lowfat yogurt * 2 1/2 cups mushrooms, sliced * 1 tablespoon pimiento strips, chopped * 1 pound skinless boneless chicken breast * 1 tablespoon dry bread crumbs, fine * 1/2 cup lowfat mozzarella cheese, shredded * 1/8 teaspoon paprika

Procedures:

1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento. 2. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. 3. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. 4. Sprinkle lightly with salt and pepper. 5. Spread some of the filling on each chicken breast half. 6. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. 7. Combine bread crumbs and paprika. 8. Brush chicken with the 1 Tbs yogurt; sprinkle with crumb mixture. 9. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.

Chicken w/ Caramelized Onions

Ingredients: * 1/2 teaspoon salt * 1/4 teaspoon dry thyme * 1/4 teaspoon ground red pepper * 1/4 teaspoon black pepper * 1/2 cup chicken broth * 1/4 cup balsamic vinegar * 1 large onion sliced * 1 pound chicken breast
Procedures:
1. Coat large skillet with cooking spray and place over medium heat until hot. Add onion. 2. Cover and cook 10 minutes until deep golden stirring often. combine salt, thyme, red pepper and black pepper. 3. Sprinkle half the mixture over onions. Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently. 4. Add 6 tablespoon broth and cook until liquid evaporates. Repeat procedure with remaining broth. 5. Add vinegar and cook an additional 2 minutes or until most of the liquid evaporates. 6. Remove from pan and keep warm. 7. Rub chicken with remaining spice mixture. 8. Coat skillet with cooking spray and heat. 9. Add chicken and cook for 2 minutes on each side. 10. Serve with onions.

Chicken-Chile Rolls

Ingredints: * 1 pound boneless skinless chicken breast * 4 green chile, roasted and peeled * 2 ounces reduced-fat Monterey jack cheese * 1/2 cup fine dry bread crumbs * 1 tablespoon chili powder * 1 teaspoon ground cumin * 1/4 teaspoon salt * 1/4 teaspoon garlic powder * 1/3 cup skim milk
Procedures:
1. Place chicken breasts between two pieces of plastic wrap and pound thin. 2. Cut cheese into four rectangular pieces. 3. Combine bread crumbs and all spices. 4. Place a chile and one piece of cheese on each chicken breast and roll up enclosing the chile and cheese. 5. Tie with a string to keep it all together. 6. Dip in skim milk, then roll in bread crumb mixture. 7. Bake at 400 degrees for 30 minutes or until done

Grilled Balsamic Chicken

Ingredients: * 1 pound boneless skinless chicken breast * 1/4 cup chicken broth * 1/2 cup balsamic vinegar * 1/3 cup chopped scallions * 2 tablespoons Dijon mustard * 1 tablespoon minced garlic * 1 tablespoon sugar * 2 teaspoons Worcestershire sauce * 1 teaspoon dry mustard * 1 teaspoon cracked black pepper
Procedures:
1. Rinse chicken pieces and pat dry. 2. Put in a large zip lock baggie. 3. In measuring cup combine remaining ingredients. 4. Pour over chicken, seal bag and refrigerate for 24 hours, turning occasionally. 5. Grill chicken basting with marinade.

Garlic Butter Cheddar Chicken

Ingredients: * 1/2 cup butter * 4 cloves garlic, minced * 3/4 cup dry bread crumbs * 1/2 cup freshly grated Parmesan cheese * 1 1/2 cups shredded Cheddar cheese * 1/4 teaspoon dried parsley * 1/4 teaspoon dried oregano * 1/4 teaspoon ground black pepper * 1/8 teaspoon salt * 8 skinless, boneless chicken breast halves - pounded thin
Procedures:
1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. 3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt 4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. 5. Arrange the coated chicken breasts in a 9x13 inch baking dish. 6. Drizzle with any remaining butter and top with any remaining bread crumb mixture. 7. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Chicken Quesadilla

Ingredients: * 2 10-inch flour tortillas * 2 Tablespoons butter, softened * 1 cup diced chicken * 1/3 cup shredded monterey jack cheese * 1/3 cup shredded cheddar cheese * 1/2 medium tomato, chopped * 2 teaspoons diced onions * 1 teaspoon diced canned jalapeno * 1 slice bacon, cooked * 1/4 teaspoon finely chopped cilantro * 1 dash salt For serving as toppings * Sour cream * Guacamole * Salsa Procedures: 1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla. 2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around. 3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese. 4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients. 5. Sprinkle the cilantro and a dash of salt over the other ingredients. 6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up. 7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time. 8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. 9. Serve hot with sour cream, guacamole, and salsa on the side.

Chicken Parmesan Recipe

Ingredients: * 3/4 cup Bisquick baking mix * 1 teaspoon dried Italian seasoning * 2 Tablespoons grated Parmesan cheese * 1 egg * 4 boneless skinless chicken breasts (4 oz each) * 3 Tablespoons olive or vegetable oil * 2 cups tomato pasta sauce (from 26-oz jar) * 1/4 teaspoon dried basil * 1/4 teaspoon dried oregano * 1/8 teaspoon garlic powder * 1 cup shredded Mozzarella cheese (4 oz)
Procedures:
1. In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. 2. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture. 3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. 4. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate. 5. Add pasta sauce to skillet. Add basil, oregano and garlic to sauce, stir well. Heat for 1 minute. 6. Place chicken on top of sauce. Sprinkle with Mozarella. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Chicken Scampi

Ingredients: * 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6), cut into cubes * Kosher salt and freshly ground black pepper * 2 Tablespoons unsalted butter * 2 teaspoons minced garlic * 1/4 cup dry white vermouth * 1 Tablespoon freshly squeezed lemon juice * 2 teaspoons finely chopped parsley leaves * 1/4 teaspoon grated lemon zest * hot cooked pasta
Procedures:
1. Put the chicken on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the chicken so it lays flat and is evenly spaced. 2. Heat a large skillet over medium heat. Season the chicken with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of chicken over the pan so the pieces fall into the pan all at once. 3. Cook the chicken, until no longer pink (about 7 minutes). Add the garlic and cook for 1 minute. Turn the chicken over and cook for 2 minutes more. 4. Transfer the chicken to a bowl. 5. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. 6. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. 7. Pour the sauce over the chicken, season with salt and pepper to taste and toss to combine. 8. Serve over hot cooked pasta.

Chicken Omelette

Ingredients: * 3 eggs (1 yolk, 2 whites) * 1 chicken breast (diced small) * 1 Bacon piece diced * 1/2 onion diced * Mixed herbs * milk * 1 tablespoon of Low fat cheese
Procedures:
1. Add your chicken & onion to a hot pan and brown 2. Add in your bacon cook for another 1 minute 3. Place your eggs into a small bowl with the herbs and a dash of milk, beat till combined 4. Put frying pan on low heat 5. Pour egg mixture over the chicken & bacon, place a lid (if you have one) over the pan 6. Cook slowly for 5-8 minutes 7. Sprinkle the cheese on top of the omelette 8. Place the whole pan under your oven grill to brown the top of the omelette

Fish and Shellfish

Hot Crabmeat or Shrimp Dip

Ingredients: * .1/2 large white onion, finely chopped * 1 small green onion, finely chopped * 6 tablespoons butter * 1 (8 ounce) package cream cheese * 1 lb white crabmeat (or combo of both) or 1 lb cooked shrimp (or combo of both) * 1/2 teaspoon cayenne pepper * 1 dash paprika * salt, if needed
Procedures:
1. Place first 4 ingredients in microwavable-safe dish and heat until cream cheese and butter melt, about 5 minutes. 2. Sift through crabmeat with fingertips and remove any remaining cartilage. Add crabmeat or shrimp, cayenne and paprika, stirring to combine. 3. Microwave, stirring occassionally, until heated through, about 5 minutes.

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

Ingredients: * Crunchy Corn Relish * 1 tablespoon butter * 1/4 cup water * 4 ears corn, kernels cut from the cob * 1/4 cup minced red pepper * 1/4 cup minced green onion * 2 tablespoons half-and-half * salt and pepper Southern Cornmeal-Crusted Catfish * 4 u.s. farm-raised catfish fillets * 1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt * 1/2 teaspoon hot sauce * 1/2 cup cornmeal * 2 tablespoons butter * 1 tablespoon olive oil * salt and pepper

Procedures: 1. To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. 2. To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste. 3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.
Crab Rangoon Cups

Ingredients: * 8 ounces crabmeat, drained (can use imitation) * 8 ounces reduced-fat cream cheese, room temperature * 1/2 teaspoon A-1 Steak Sauce * 1/4 teaspoon garlic powder * 24 wonton wrappers * 1/4 cup Chinese duck sauce
Procedures:
1. Preheat oven to 350 degrees. 2. Mix first four ingredients together. Set aside. 3. Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin. 4. Place a heaping teaspoon of crab mixture in each cup. 5. Bake 12-15 minutes. 6. Remove from oven and top each with 1/2 teaspoon duck sauce.

Baked Salmon

Ingredients: * 2 garlic cloves, minced * 6 tablespoons light olive oil * 1 teaspoon dried basil * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 tablespoon lemon juice * 1 tablespoon fresh parsley, chopped * 2 (6 ounce) salmon fillets
Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. 2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. 3. Marinate in the refrigerator about 1 hour, turning occasionally. 4. Preheat oven to 375 degrees F (190 degrees C). 5. Place fillets in aluminum foil, cover with marinade, and seal. 6. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Baked massaman snapper

Ingredients: * 2 tbs massaman curry paste (see note) * 2 tbs peanut oil * 4 x 200g pieces snapper fillet, pin-boned, skin on * 300g green beans, trimmed * 80g butter, chopped * 250g shiitake mushrooms, quartered * 2 cloves garlic, thinly sliced * 1 small red capsicum, seeded, finely chopped * 1 lime, juiced * 1 tbs caster sugar * Greek-style yoghurt (optional), to serve
Procedures:
1. Preheat oven to 220C. Line an oven tray with baking paper. Whisk curry paste and oil in a small bowl. 2. Place fish, skin-side down, on tray and brush with paste mixture. Season with salt and pepper. Bake for 15 minutes or until just cooked. Rest for 5 minutes. 3. Meanwhile, blanch the beans in a saucepan of boiling salted water for 1 1/2 minutes or until slightly softened. Drain, refresh in iced water, then drain again. 4. Heat butter in a large, heavy-based frying pan over high heat. Add mushrooms and garlic, then stir-fry for 3 minutes. Add beans, capsicum, lime juice and sugar, then stir-fry for a further 2 minutes or until mushrooms are tender. 5. Divide stir-fry among plates and top with fish. Serve with yoghurt, if using.

Beer-battered fish and chips

Ingredients: * 4 large (about 200g each) unpeeled desiree potatoes, cut into wedges * 2 tsp olive oil * 225g (1 1/2 cups) self-raising flour * 1 egg, lightly whisked * 375ml (1 1/2 cups) chilled light beer * Salt & freshly ground black pepper * Vegetable oil, to deep-fry * 8 (about 120g each) white fish fillets (such as flathead or whiting) * Sea salt flakes, to serve * Lemon wedges, to serve
Tartare sauce * 1 egg yolk * 1 tbs fresh lemon juice * 2 tsp mustard powder * 250ml (1 cup) light olive oil * 2 tbs drained capers, finely chopped * 8 baby gherkins (cornichons), finely chopped * 2 green shallots, ends trimmed, finely chopped * 2 tbs finely chopped fresh continental parsley * 1 tbs finely chopped fresh dill * 2 tbs finely chopped fresh chives * Salt & freshly ground black pepper
Procedures:
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown. 2. Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest. 3. To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper. 4. Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches. 5. Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.

Crispy fish schnitzels

Ingredients: * 1/2 cup cornflake crumbs * 2 tablespoons plain flour * 1 egg * 8 (350g) whiting fish fillets * 2 tablespoons Alfa One rice bran oil * Mixed salad and tartare sauce, to serve
Procedures:
1. Place crumbs and flour on separate plates. Using a fork, whisk egg in a shallow dish. 2. Dip 1 fish fillet in flour, shaking off excess. Dip in egg. Coat in crumbs. Place on a large tray or plate. Repeat with remaining fish fillets, flour, egg and crumbs. Refrigerate for 30 minutes, if time permits. 3. Heat oil in a non-stick frying pan over medium heat. Cook fish, in batches, for 1 minute 30 seconds each side or until cooked through. Transfer to a plate lined with paper towel to drain. Serve with salad and tartare sauce.

Angel hair pasta with prawns and asparagus

Ingredients: * 350g angel hair pasta * 600g banana prawns, peeled, deveined leaving tails intact * 1 bunch asparagus, trimmed, cut into 2cm lengths * 2 garlic cloves, crushed * Sea salt & freshly ground pepper * 2 tsp olive oil * 4-5 anchovy fillets, drained, chopped * 1/2 cup (125ml) white wine * 4 vine-ripened tomatoes, chopped * 1 red bird's eye chilli, deseeded, finely chopped (optional) * 1/2 cup fresh basil leaves, torn * Shaved parmesan, to serve
Procedures:
1. Cook the pasta according to packet instructions. Drain and return to the pan. 2. Meanwhile, combine the prawns, asparagus and garlic. Season with salt and pepper. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the prawn mixture and cook, for 1-2 minutes. Transfer to a bowl and set aside. 3. Add the anchovies to the frying pan and cook, stirring for 30 seconds. Add the white wine and simmer until reduced by half. Stir in the tomatoes and chilli and simmer for 3-4 minutes. Return the prawns to the pan and cook for a further 2 minutes. 4. Toss the tomato mixture and basil through the pasta. Top with parmesan and serve immediately.
Chargrilled harissa fish

Ingredients: * 1 1/2 tablespoons harissa * 4 x 200g blue-eye fillets, skin removed * 1 red capsicum, cut into quarters, deseeded * 2 x 400g cans chickpeas, drained, rinsed * 1/2 cup flat-leaf parsley leaves * 4 green onions, thinly sliced * 1 lemon, juiced * olive oil cooking spray * 1/3 cup low-fat natural yoghurt
Procedures:
1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits. 2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl. 3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine. 4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
Marinated barbecue prawns with summer salad

Ingredients: * 24 green king prawns, peeled leaving tails intact, deveined * 1 1/2 tbs rice vinegar * 3 tsp sesame seeds * 1 tsp sesame oil * 1 tsp finely grated fresh ginger * 1 garlic clove, crushed * 1 fresh red birdseye chilli, halved, deseeded, finely chopped * 1/2 tsp Chinese five spice * Lemon wedges, to serve
Summer salad * 1 carrot, peeled * 1 Lebanese cucumber * 1 x 100g pkt baby Asian greens * 100g bean sprouts * 1 x 250g punnet cherry tomatoes, halved * 1/4 cup firmly packed fresh coriander leaves * 1 1/2 tbs rice vinegar * 3 tsp fresh lemon juice * 2 tsp light olive oil * 1 tsp sesame oil * 1 1/2 tsp fish sauce

Procedures: 1. Thread 3 prawns onto each skewer and place in a glass or ceramic dish. Combine the vinegar, sesame seeds, sesame oil, ginger, garlic, chilli and five spice in a small bowl, and spoon over prawns. Turn prawn skewers to coat in the marinade. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours. 2. Meanwhile, to make the salad, use a vegetable peeler to slice the carrot and cucumber lengthways into thin ribbons. Place in a large bowl. Add the baby Asian greens, bean sprouts, tomato and coriander, and gently toss to combine. Place the vinegar, lemon juice, olive oil, sesame oil and fish sauce in a screw-top jar and shake until well combined. 3. Preheat a barbecue or chargrill on medium-high. Add the prawn skewers and cook for 3 minutes each side or until prawns change colour. Transfer to serving plates. 4. Drizzle salad with dressing and toss to combine. Divide salad among serving bowls and serve with prawn skewers.

Fruits and Vegetables

Green Beans with Hazelnuts and Lemon
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| View All » left 1 of 15 right Ingredients * 1 1/2 pounds fresh green beans, washed and trimmed * 2 tablespoons olive oil * 1 1/2 teaspoons lemon zest * 1/3 cup chopped toasted hazelnuts * salt and pepper to taste

Procedures: 1. In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl. 2. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

Cranberry-Barbecue Meatballs

Ingredients:

-2 16 ounce package frozen cooked plain meatballs, thawed (32 meatballs each) -1 16 ounce can jellied cranberry sauce -1 cup barbecue sauce

Procedures: 1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat. 2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours. Makes 64 meatballs.

3. Corned beef with horseradish béarnaise

Ingredients * 1kg piece corned silverside (uncooked) (see note), rinsed * 2 bay leaves * 4 thyme sprigs * 5 dried juniper berries * 2 tsp peppercorns * 1 onion, quartered * 1 carrot, roughly chopped * 2 tbs malt vinegar * Chopped mustard fruits (see note), baby vegetables (see related recipe) and chopped parsley, to serve
Horseradish bearnaise * 2 tbs each tarragon vinegar (see note) & white wine * 2 eschalots, chopped * 3 egg yolks * 6 tbs (120g) unsalted butter, softened * 1-2 tbs fresh horseradish (see note), to taste * 1 tbs chopped tarragon leaves
Procedures:
1. Place beef in a large saucepan with herbs, spices and vegetables. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer for 3 hours, skimming surface occasionally, until meat is very tender. 2. About 30 minutes before beef is done, make the bearnaise. Place vinegar, wine and eschalot in a pan over medium heat. Cook for 2-3 minutes or until reduced to 1 tbs. Strain into a heatproof bowl, then cool slightly. Add egg yolks, then set bowl over a pan of simmering water (don't let bowl touch water). Whisk until pale, then slowly whisk in butter, 1 tablespoon at a time, until mixture thickens. Remove bowl from heat, then stir in horseradish and tarragon. Season, then keep in a warm place until ready to serve. 3. Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with baby vegetables and sauce, scattered with mustard fruits and parsley.

Fructose-free ham and mushroom pizza

Ingredients: * 50g small Swiss brown mushrooms, thinly sliced * 100g thinly sliced double-smoked leg ham * 1/4 cup torn fresh basil leaves * 100g mozzarella cheese, sliced into rounds * 1 tablespoon olive oil * Small fresh basil leaves, to serve
Pizza base * 1 1/2 cups gluten-free cornflour * 8g sachet instant dry yeast * 1 tablespoon caster sugar * 1/4 cup milk, warmed * 2 tablespoons olive oil
Procedures:
1. Preheat oven to 220°C/200°C fan-forced. Grease a 30cm round pizza tray. 2. Make pizza base: Sift cornflour into a bowl. Combine yeast, sugar and milk in a jug. Add yeast mixture, oil and 1/4 cup warm water to cornflour. Season with salt and pepper. Mix until firm dough forms. Turn onto a lightly-floured surface. Knead lightly for 2 minutes or until smooth. Shape into a 15cm round. 3. Press dough onto prepared tray. Top with mushroom, ham, torn basil and cheese. Drizzle with half the oil. Season with salt and pepper. Bake for 20 to 25 minutes or until edges are golden and cheese melted. Drizzle with remaining oil. Top with basil. Serve.

Vegetable lasagne

Ingredients * 300g low-fat fresh ricotta * 1 tbs olive dip (Verdale Olive Estate brand) or tapenade * 4 (200g) fresh lasagne sheets (Latina brand) * 250mls (1 cup) tomato pasta sauce (like Five Brothers Roasted Garlic & Onion) * 250g (1/2 small) butternut pumpkin, peeled, deseeded, cut into thin slices * 1/4 tsp ground nutmeg * Cracked black pepper, to taste * 6 small (about 350g) egg tomatoes, sliced * 1 bunch English spinach, washed, stems removed
Procedures:
1. Preheat oven to 200°C. Cover a baking tray with nonstick baking paper. 2. Combine the ricotta and olive dip or tapenade in a small mixing bowl with a fork. 3. Place a sheet of pasta on the lined baking tray. Spoon 60mls (1/4 cup) of pasta sauce over the pasta and spread evenly. Layer half of the pumpkin slices over the sauce. Sprinkle over half of the nutmeg and some pepper. Top with half of the tomato slices and half of the spinach. 4. Top with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Spread the ricotta mixture evenly over the top of the sauce 5. Layer with another sheet of pasta and spread with 60mls (1/4 cup) of pasta sauce. Layer with the remaining pumpkin slices and sprinkle with the rest of the nutmeg and some pepper. Top with the remaining spinach. 6. Spread the remaining pasta sauce over the spinach and top with a final layer of pasta. Top with the remaining tomato slices. 7. Bake in preheated oven for 45 minutes or until the pumpkin is tender when tested with a skewer.

Cauliflower fritters

Ingredients: * 850g cauliflower, trimmed, cut into florets * 2 cups self-raising flour * 1 garlic clove, crushed * 1/4 cup flat-leaf parsley leaves, chopped * 1 cup grated parmesan cheese * 2 eggs, lightly beaten * olive oil, for shallow-frying * fruit chutney, to serve
Procedures:
1. Preheat oven to 150°C. Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain. Transfer to a board and roughly chop. Place in a bowl. Set aside to cool. 2. Sift flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms. 3. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using 1/4 cup of mixture per fritter, spoon ritters, 5 at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden and cooked through. Transfer to a wire rack. Place in oven to keep warm while cooking remaining fritters. 4. Serve fritters hot or cold with chutney.

Fruit couscous

Ingredients: * 450g (2 1/3 cups) couscous * 375ml (1 1/2 cups) vegetable stock * 375ml (1 1/2 cups) fresh orange juice * 2 tsp ground cinnamon * 2 tsp salt * 2 tbs extra virgin olive oil * 80g (1/2 cup) dried apricots, coarsely chopped * 85g (1/2 cup) pitted dates, coarsely chopped * 65g (1/3 cup) raisins * 6 green shallots, ends trimmed, chopped * 2 garlic cloves, crushed * 2 tsp finely grated lemon rind * 60ml (1/4 cup) fresh lemon juice * 1 bunch fresh coriander, leaves picked, coarsely chopped * Freshly ground black pepper
Procedures:
1. Place couscous in a large heatproof bowl. Place stock, orange juice, cinnamon and salt in a saucepan and bring to the boil over high heat. Pour stock over couscous while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. 2. Add oil, apricot, dates, raisins, shallot, garlic, lemon rind and juice, and coriander to the couscous and toss to combine. Taste and season with pepper to serve.

Tomato Quiche Tartlets

Ingredients:

* 2 2.1 ounce package baked miniature phyllo dough shells (30 shells) * 1/2 cup finely snipped dried tomato (not oil packed) * 2 eggs, slightly beaten * 3 tablespoons half-and-half, light cream, or milk * 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed * Dash salt * Dash ground black pepper * 3/4 cup finely shredded Swiss cheese (3 ounces)

Procedures: 1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside. 2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese. 3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

Pomegranate-Pepper Preserves

Ingredients:

-1/2 cup pomegranate juice -1 1/2 cups pomegranate seeds (from 1 large pomegranate) -1 1/4 cups granulated sugar 1 medium tart cooking apple, cored, and chopped -1/2 - 1 teaspoon crushed red pepper
Procedures:
1. In a saucepan heat pomegranate juice to boiling; reduce heat. Simmer 3 to 5 minutes or until reduced to 1/4 cup. 2. Add remaining ingredients; return to boiling. Reduce heat. 3. Boil gently, uncovered, for 20 to 25 minutes, stirring occasionally, until liquid portion is consistency of honey (mixture will thicken as it cools). 4. Remove pan from heat; cool completely. 5. Transfer preserves to a covered container; refrigerate up to 1 month. 6. Makes 1-1/2 cups (12, 2-tablespoon servings).

Bagna cauda with vegetables

Ingredients: * 8 celery sticks * 1 red capsicum, seeded, thickly sliced * 1 yellow capsicum, seeded, thickly sliced * 1 baby fennel bulb, trimmed, core removed, thickly sliced * 200g green round beans, trimmed, blanched * 1 bunch baby (Dutch) carrots, trimmed * 1 bunch radish, trimmed * 250ml (1 cup) extra virgin olive oil * 75g butter, chopped * 3 garlic cloves, finely chopped * 10 drained anchovy fillets, finely chopped
Procedures:
1. Arrange vegetables on a serving platter. 2. Cook the oil and butter in a small saucepan over low heat, stirring, until the butter melts and starts to foam. Use a spoon to skim the surface 3. Add the garlic and cook for 30 seconds to 1 minute or until just soft. Add the anchovy and cook, stirring, for 1 minute or until the anchovy dissolves slightly. Season with pepper. Transfer to a serving bowl and serve with the vegetables.

Rice Dishes

Spring Herb Rice

Ingredients: * 1 3/4 cups water * 1 cup short-grain rice * 1 cup chopped onion * 1 tablespoon olive oil * 1 tablespoon butter or margarine * 1 cup sliced celery * 1 cup sliced fresh mushrooms * 1/2 teaspoon salt * 1/4 teaspoon pepper * 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme) * 1 teaspoon snipped fresh rosemary
Procedures:
1. In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes. 2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.
Caramel Rice Pudding

Ingredients: 3. 1/2 cup arborio rice or short-grain rice 4. 1 tablespoon butter or margarine 5. 3 cups milk 6. 1/2 teaspoon ground cinnamon 7. 1teaspoon vanilla 8. 1/3 cup caramel ice cream topping 9. 1/3cup sugar 10. 2 drops hot water
Procedures:
1. In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes. Carefully stir in milk and cinnamon (mixture may spatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.) Remove saucepan from heat. Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. Keep warm. 2. In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Do not stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color. Remove pan from heat. Stir in the 2 drops hot water. Quickly drizzle topping over each serving of rice pudding. Makes 4 servings.

Sarah's Rice Pilaf

Ingredients: * 2 tablespoons butter * 1/2 cup orzo pasta * 1/2 cup diced onion * 2 cloves garlic, minced * 1/2 cup uncooked white rice * 2 cups chicken broth

Procedures: 1. Melt the butter in a lidded skillet over medium-low heat. 2. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. 3. Mix in the rice and chicken broth. 4. Increase heat to high and bring to a boil. 5. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. 6. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Seven-Spice Rice Pilaf

Ingredients: * * 1 small onion, chopped (1/3 cup) * 1 tablespoon cooking oil or olive oil * 1 cup long-grain rice * 1/2 teaspoon ground cardamom * 1/2 teaspoon paprika * 1/4 teaspoon ground coriander * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground cumin * 1/4 teaspoon black pepper * 1/8 teaspoon ground nutmeg * 1 14 ounce can vegetable broth (1-3/4 cups) * 1/4 cup water * 1 cup chopped fresh spinach * 1/4cup golden raisins * 1/4 cup sliced almonds * 1/4 - 1/2 teaspoon rose water (optional) * Small fresh spinach leaves (optional)

Procedures: 1. In a medium saucepan cook onion in hot oil until tender, but not brown. Stir in uncooked rice, cardamom, paprika, coriander, cinnamon, cumin, pepper, and nutmeg. Cook and stir over medium heat about 5 minutes or until rice is golden. Add vegetable broth and water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. 2. Remove from heat; let stand, covered, for 5 minutes. Stir in chopped spinach, golden raisins, and almonds. Sprinkle with rose water, if desired. Garnish with small fresh spinach leaves, if desired. Makes 4 to 6 side-dish servings.

Basmati Rice Pilaf

Ingredients: * * 1 1/2 cups chicken stock * 1 tablespoon vegetable oil * 1/4 cup finely diced onion * 1 bay leaf * 1 cup uncooked basmati rice * salt to taste * 1 tablespoon unsalted butter
Procedures:
1. Heat chicken stock in a saucepan until boiling; keep hot until ready to use. 2. Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes. 3. Stir basmati rice into onion mixture until rice is coated with oil. 4. Pour hot chicken stock into the rice mixture. Season with salt; sir. 5. Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes. 6. Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Rice Pilaf with Raisins and Veggies

Ingredients: * 3 cups chicken broth * 2 tablespoons olive oil * 4 stalks celery, chopped * 1/2 large onion, diced * 4 green onions, white and green parts separated and sliced * 3 cloves garlic, minced * 1 teaspoon curry powder * 1/2 teaspoon salt * 1 1/2 cups uncooked white rice * 1/2 cup golden raisins

Procedures: 1. Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. 2. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. 3. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes 4. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. 5. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

Indian Rice Pilaf

Ingredients: * 1/4 cup water * 1 (14.5 ounce) can chicken broth * 1 cup long grain rice * 1 teaspoon curry powder * 1/2 teaspoon garlic powder * 1/4 teaspoon ground cinnamon * 1/8 teaspoon paprika * 2 pinches ground cloves * 1 small onion, coarsely chopped

Procedures: 1. Bring water and chicken broth to a boil. 2. Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

Cashew Raisin Rice Pilaf

Ingredients: * 1 /4 cup margarine * 1 1/2 cups uncooked long grain white rice * 1 chopped onion * 1 cup chopped carrot * 1 cup golden raisins * 3 cups chicken broth * 3/4 cup uncooked wild rice * 2 cups frozen green peas * 1 (4 ounce) jar diced pimento peppers, drained * 1 cup cashews * 1 teaspoon salt * ground black pepper to taste

Procedures: 1. Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes. 2. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside. 3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

Appetizers

Fish cakes

Ingredients; * 300g roughly chopped fish fillets, such as snapper or barramundi * 1 egg white * 1 1/2 teaspoons red curry paste * 1 teaspoon fish sauce * 2 small finely shredded kaffir lime leaves * 3 green beans (about 20g), chopped into 5mm lengths
Procedures:
1. Place fish in the bowl of a food processor or blender with egg white and process until coarsely chopped and roughly combined. Transfer to a large bowl. 2. Add curry paste, fish sauce, kaffir lime leaves and green beans and mix together until well combined. 3. Using damp hands, shape heaped tablespoonfuls of mixture into small flat cakes. 4. Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 fish cakes and cook for 3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. 5. Repeat in batches with remaining fish cakes. Serve with lime wedges and cucumber salad, if desired.

Oysters with mignonette jelly

Ingredients: * 1 cup (250ml) white wine * 1/3 cup (80ml) red wine vinegar * 2 eschalots, very finely chopped * 3 gold-strength gelatine leaves (see note) * 24 freshly shucked Sydney rock oysters * Micro herbs, to serve (see note)
Procedures:
1. Combine wine, vinegar and eschalot in a saucepan over medium-high heat. Bring to a simmer, then remove from heat and stand for 30 minutes to infuse. Strain into a pan and gently reheat over low heat. 2. Meanwhile, soak gelatine in cold water for 5 minutes. Squeeze excess water from gelatine, then add gelatine to the saucepan, stirring to dissolve. Pour into a shallow container and chill for 3-4 hours until firm and set. 3. Cut the wine jelly into small cubes. Arrange oysters on plates of crushed ice, then top with the jelly cubes and micro herbs, and serve immediately.

Crumbed eggplant with mint yoghurt dip

Ingredients; * * 600g eggplant, trimmed, cut into 5mm-thick slices * 2 tbs salt * 260g (1 cup) Greek-style natural yoghurt * 1/2 cup chopped fresh mint * 1/4 garlic clove, crushed * 2 tsp fresh lemon juice * 150g (1 cup) plain flour * 3 eggs * 80ml (1/3 cup) milk * 180g (2 cups) dried (packaged) breadcrumbs * Olive oil, to shallow-fry

Procedures: 1. Place the eggplant in a large bowl and sprinkle with the salt. Set aside for 30 minutes. Rinse the eggplant and pat dry with paper towel. 2. Meanwhile, combine the yoghurt, mint, garlic and lemon juice in a small bowl. Season with salt and pepper. 3. Place the flour in a shallow bowl. Season with salt and pepper. Whisk the eggs and milk in a shallow bowl. Place the breadcrumbs in a shallow bowl. Dip the eggplant in flour mixture and shake off excess. Dip in the egg mixture, then in breadcrumbs, pressing to coat. 4. Add oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-low heat. Cook 4 eggplant slices for 1 minute each side or until golden. Transfer to a baking tray lined with paper towel. Repeat, in 5-6 more batches, with remaining eggplant, reheating the oil between batches. 5. Serve with the mint yoghurt dip.

Oysters on a bed of salt

Ingredients * 24 fresh natural oysters * Saxa rock salt, to serve
Pancetta and chive dressing * 2 pancetta slices, finely chopped * 1 tablespoon Worcestershire sauce * 2 tablespoon finely chopped fresh chives
Tomato dressing * 1 vine-ripened tomato * 2 teaspoons balsamic vinegar * 1 tablespoon extra virgin olive oil * 1 tablespoon finely shredded basil
Green shallot dressing * 1 green shallot, very thinly sliced * 1 tablespoon light soy sauce * 2 teaspoons black vinegar * 1 teaspoon caster sugar * 1 tsp sesame oil * Toasted sesame seeds, to sprinkle

Procedures: 1. To make the pancetta dressing, place the pancetta in a small frying pan over medium heat. Cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Divide evenly among one-third of the oysters. Drizzle with Worcestershire sauce and sprinkle with chives. 2. To make the tomato dressing, use a small sharp knife to cut a shallow cross in the base of the tomato. Blanch the tomato in a saucepan over boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of iced water. Remove the skin. Cut the tomato in half, remove the seeds with a spoon. Finely chop. Combine the tomato, vinegar, oil and basil in a small bowl. Spoon over half of the remaining oysters. 3. To make the green shallot dressing, combine the green shallot, soy sauce, vinegar, sugar and oil and in a small bowl. Spoon over the remaining oysters. Sprinkle with sesame seeds. 4. Place the rock salt on a large serving platter. Arrange the oysters over the salt to serve.

Chicken and corn tacos

Ingredients: * * 1 corn cob, husks and silks removed * 8 large taco shells * 2 teaspoons olive oil * 1 red onion, finely chopped * 2 cups coarsely shredded Steggles roast chicken * 2 green shallots, ends trimmed, thinly sliced * 1 x 30g pkt taco seasoning * 1/2 cup (80g) coarsely grated tasty cheese * Mixed salad leaves, to serve * 1 avocado, mashed * 2 teaspoon lime juice * 1 fresh red chilli, seeded, chopped

Procedures: 1. Use a sharp knife to cut the kernels from the corn cobs. 2. Preheat oven to 180°C. Place the taco shells on an oven tray. Bake in preheated oven for 5 minutes or until crisp. 3. Meanwhile, heat the oil in a large frying pan. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken, corn and taco seasoning and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Add the shallots and toss to coat. 4. To make the guacamole, combine the avocado, lime juice and chilli in a small bowl. Taste and season with salt and pepper. 5. Spoon the chicken mixture among taco shells. Sprinkle with cheese and dollop with guacamole. Serve immediately with mixed salad leaves, if desired.

Soup

1. Vegetable, bacon and risoni soup

Ingredients: * * Nutrition * 1 tablespoon olive oil * 1 brown onion, finely chopped * 125g 97% fat-free bacon, chopped * 2 garlic cloves, crushed * 2 carrots, peeled, chopped * 1 parsnip, peeled, chopped * 1 celery stick, chopped * 2 small zucchini, chopped * 6 cups reduced-salt beef stock * 400g can diced roma tomatoes * 1/3 cup dried risoni pasta * 1/3 cup flat-leaf parsley leaves, roughly chopped

Procedures: 1. Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes. 2. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft. 3. Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

2. Spicy roasted pumpkin soup

Ingredients: * 1.5kg butternut pumpkin, peeled, cut into 3cm pieces * 1 large red onion, chopped * 4 garlic cloves, halved * 2 celery stalks, trimmed, chopped * 500g lady christl potatoes, peeled, cut into 3cm pieces * 1 teaspoon dried chilli flakes * 1 1/2 tablespoons olive oil * 5 cups chicken stock * 1/3 cup pure cream
TO SERVE * Pure cream * Chopped fresh chives * Garlic bread

Procedures: 1. Preheat oven to 200C (180C fan-forced.) 2. Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper. 3. Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender. 4. Transfer to a large saucepan over high heat. 5. Add the stock. Bring to the boil. Reduce heat to low. 6. Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream. 7. Sprinkle chives over soup. Serve with garlic bread.

3. Potato and leek soup

Ingredients: * * 60ml (1/4 cup) olive oil * 1 brown onion, halved, chopped * 1 garlic clove, crushed * 4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes * 2 leeks, pale section only, washed, dried, thinly sliced * 1.25L (5 cups) vegetable stock * 3 thick slices day-old white bread, crusts removed, cut into 2cm cubes * 125ml (1/2 cup) thickened cream * Pinch of salt * 2 tbs finely chopped fresh chives

Procedures: 1. Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens. 2. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool. 3. Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside. 4. Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture. 5. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt. 6. Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.

Pea & ham soup

Ingredients: * 1 x 500g pkt green split peas * 1 tbs olive oil * 2 brown onions, coarsely chopped * 3 carrots, peeled, coarsely chopped * 3 celery sticks, ends trimmed, coarsely chopped * 1 large (about 750g) ham hock (see note) * 2.75L (11 cups) water * Turkish bread, toasted, to serve
Bouquet garni * 3 sprigs fresh thyme * 2 dried bay leaves * 4 black peppercorns

Procedures: 1. Place the split peas in a large bowl and cover with cold water. Set aside for 6 hours or overnight to soak. Drain. 2. To make the bouquet garni, place the thyme, bay leaves and peppercorns in a small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure. 3. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, bouquet garni, ham hock and water. Cover and bring to the boil. 4. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat. 5. Use tongs to remove the ham hock from the pan. Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup. (To freeze, see notes.) 6. Stir the soup over low heat for 4-5 minutes or until heated through. Serve with toasted Turkish bread.

Mexican chicken soup with avocado salsa

Ingredients: * 2 small chicken breast fillets * 1 chicken stock cube * 1 litre water * 1 tbsp olive oil * 1 red onion, finely chopped * 1 tbsp ground cumin * 1 tsp chilli powder * 400g can diced tomatoes * 400g can red kidney beans, rinsed, drained * 1 large avocado, halved, peeled, coarsely chopped * 420g can corn kernels, drained * 1/2 cup fresh coriander leaves, coarsely chopped * 1 tbsp fresh lime juice * Corn chips, to serve

Procedures: 1. Place the chicken and stock cube in a small frypan and cover with the water. Bring to a gentle simmer over low heat. Cook for 5 minutes each side or until cooked through. Use tongs to transfer the chicken to a plate and reserve the liquid. Allow chicken to cool slightly and then shred the flesh. 2. Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and chilli, and cook, stirring, for 30 seconds or until aromatic. Add the reserved liquid and tomatoes to the pan and bring to the boil. 3. Add the shredded chicken and kidney beans and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes or until soup thickens. Taste and season with salt and pepper. 4. Meanwhile, combine the avocado, corn, coriander and lime juice in a small bowl. Ladle soup into serving bowls. Top with avocado salsa and serve with corn chips.

Italian-style risoni soup

Ingredients: * 1 tbs olive oil * 1 medium fennel bulb, ends trimmed, finely chopped * 1 large carrot, peeled, finely chopped * 1 large zucchini, ends trimmed, finely chopped * 2 garlic cloves, crushed * 3 x 500ml ctns chicken consomme (Campbell's brand) * 75g (1/3 cup) risoni * 85g (1/2 cup) shelled fresh peas * 1 tbs finely chopped fresh tarragon * Salt & freshly ground black pepper * Sliced ciabatta, to serve
Procedures:
1. Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and tender. Remove from heat. 2. Add the tarragon and stir to combine. Taste and season with salt and pepper. 3. Ladle the soup among serving bowls, and serve with ciabatta.

South Indian pumpkin & coconut soup

Ingredients: * 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base * 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped * 750ml (3 cups) water * 185ml (3/4 cup) coconut cream * 1 tbs coconut cream, extra, to serve * 1 tbs finely chopped fresh chives
Procedures:
1. Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly. 2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through. 3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.

Butterbean soup

Ingredients: * * 2 tablespoons olive oil * 1 brown onion, chopped * 2 garlic cloves, crushed * 4 tomatoes, roughly chopped * 3 stalks celery (including leaves), chopped * 400g can butterbeans, drained, rinsed * 3 cups chicken stock * 3 teaspoons rosemary leaves, chopped * 4 slices rye bread * 60g Swiss cheese, coarsely grated * 100g green beans, trimmed, thinly sliced * 1/2 cup flat-leaf parsley leaves, chopped

Procedures: 1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and tomatoes. Cook, stirring, for 3 minutes or until soft. Add celery (including leaves), butterbeans, stock and rosemary. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 10 minutes. 2. Meanwhile, preheat a grill on medium-high heat. Place bread on a baking tray and sprinkle with cheese. Grill for 3 to 4 minutes or until golden. Cut into fingers. 3. Add green beans to soup and simmer for 2 minutes or until beans are tender. Season with salt and pepper. Ladle soup into bowls. Top with parsley. Serve with cheese toast.

Cauliflower soup with brioche crumbs

Ingredients: * 50g unsalted butter * 1 onion, chopped * 1 cauliflower, cut into florets * 2 cups (500ml) chicken or vegetable stock * 300ml milk * 300ml pure (thin) cream * 1 small brioche, torn * 1 garlic clove, roughly chopped * 1 tbs finely chopped flat-leaf parsley
Procedures:
1. Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper. 2. Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 min.

Chicken dumplings in chilli and ginger soup

Ingredients: * * 200g dried rice stick noodles * 3 single chicken breast fillets, coarsely chopped * 1 egg white * 1 small fresh red chilli, coarsely chopped * 6cm-piece fresh ginger, peeled, finely grated * 1L (4 cups) chicken stock * 80ml (1/3 cup) fresh lime juice * 2 tbs kecap manis * 1 large fresh red chilli, thinly sliced * 1-2 tbs dry sherry * 1 bunch baby pak choy, leaves separated, washed

Procedures: 1. Prepare the noodles following packet directions or until tender. Drain. 2. Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture. 3. Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through. 4. Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.