Chicken & Lentil Cacciatore

Serves:  4
Prep: 15 min
Cook: 30 min

Ingredients

1 brown onion, diced
2 cloves garlic
1 red capsicum, cut into short strips
5 chicken thighs, cut into thirds
1.5 cups of red lentils
fresh thyme, half a bunch, stripped
2 cups chicken stock
500g can diced tomato
2 tablespoons tomato paste
kalamata olives, handful
red chilli flakes - to taste
salt & pepper - to taste

What we are doing: brown veges --> brown meat --> add remaining and simmer --> add olives

Step 1

Brown the onions

Step 2

Add garlic and capsicum, brown and soften.

Step 3

Add chicken, brown.

Step 4

Add chicken stock, cook for two minutes

Step 5

Add lentils, cook for two minutes

Step 6

Add tomatoes, tomato paste, thyme, salt & pepper, chilli flakes. Simmer for 15-20 minutes.

Step 7

When lentils and chicken are just about done, add in olives, simmer for a minute or two then take off heat and serve.

Philippe's secret recipe ribs

Serves: 4
Prep: 30 mins + overnight marinade
Cook 90 mins

Ingredients:

3 x good size pork spare ribs

for marinade:
250 mls - Worcestershire sauce
50 mls - Soy Sauce
2 tablespoons oil
2 garlic cloves
3 tablespoons tomato sauce
2 teaspoons mustard
3 tablespoons sugar
pepper & paprika to taste
3 large ziploc bags

What we are doing: Prepare meat > Make Marinade > Marinade > BBQ

Step 1 (24-48 hours beforehand)

On the underside of the ribs, cut off the tough white membrane. With the right cut, you should be able to peel it off.

Step 2

Mix marinade ingredients together.
If preparing 3 ribs, then divide into 3 portions of marinade.

Step 3

Combine each Rib & Marinade into ziploc bags.
Marinate in fridge, turning occasionally.

Step 4

When ready to BBQ, take ribs and cover in foil. (Keep marinade)
BBQ in foil over slow heat for 1 hour (approx).

Step 5

While BBQing, Add 3 further tablespoons of sugar to the marinade.

Step 6

Take ribs out of foil, recoat in marinade (the intention is to give the ribs a caramelised outer coating)
BBQ ribs for approx 2 - 3 mins over a higher heat per side.

Special Fried Rice

Serves:  4
Prep: 15 min
Cook: 15 min

Ingredients

250 gms (1 cup ) Microwave Smart Rice
2 eggs, whisked
2 small chicken breast , diced very small
2 rashers bacon
1 cup corn kernels
1 cup peas
2 cloves garlic
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons chilli flakes
200 grams Asian sitr fry mix (shredded carrot, cabbage, shallots, broccoli stem)
Bunch spring onions (sliced thinly)
Small dried prawns (get from Asian supermarket)

What we are doing:

Microwave rice ---> brown meat ---> add rice ---> add veges & sauces---> add eggs

Step 1

Microwave the rice, set aside

Step 2

Slightly brown the chicken and bacon in a large deep frying pan
Add the garlic, and onions

Step 3

When the meat is somewhat brown, add the rice, fry

Step 4

Add the remaining veges and dried prawns
Stir in the oyster sauce, soy sauce, and chilli sauce

Step 5

Stir the mixture to one side in the pan
Add the eggs and cook omelette style
When the eggs harden somewhat, separate egg into small slices and stir through the rice
Serve when done

Portuguese Piri Piri BBQ Chicken

Serves: 4


Prep: 15 mins
Cook : 15 mins


Ingredients:


4 Long red chillies, chopped finely (2 de-seeded)
1 teaspoon dried chilli flakes
2 cloves garlic, minced
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1kg chicken thigh fillets


What we are doing: mash all ingredients together --> marinate chicken --> BBQ --> drizzle with lime juice


Step 1:


Using a mortar & pestle, combine the chillies, garlic, & salt to form a paste


Step 2:


Combine paste with oil, sugar & vinegar to form marinade


Step 3:


Marinate chicken as long as possible


Step 4:


BBQ!


Step 5:


Drizzle with Lime Juice (essential) and serve...

Easy Italian Veal Casserole

Easy Italian Veal Casserole

Serves: 4

Prep: 15 mins

Cook: 120 mins

Ingredients:

600-700g diced veal

1 medium onion, chopped

2 cloves garlic, crushed

400g can tomatoes

100g tomato paste

100g black olives, seeded, sliced

1 green capsicum, chopped

1 red capsicum, chopped

1 yellow capsicum, chopped

3 tablespoons mixed herbs

500 ml chicken stock

1 cup red wine

1 bunch parsley

What we are doing:

Brown onions --> add remaining ingredients to casserole pot --> slow cook 2 hours

Step 1:

Preheat oven 200c / 180c fan forced

Soften onions in creuset pot on stove top,

add garlic for a bit.

Step 2:

Add all the remaining ingredients, except parsley

bring to boil

Step 3:

Take off boil

place in oven

Leave to cook 2 hours, stir every half hour

Slow cooked Tomato Braised Lamb Shanks, with sweet potato mash and spinach

Slow cooked Tomato Braised Lamb Shanks

Serves: 2

Prep: 30 mins

Cook: 180 mins

Ingredients:

4 Lamb shanks*

1 Large red onion

1 clove garlic

2 tablespoons tomato paste

1 cup dry red wine

2 cups chicken stock

1 cup water

400g can diced tomatoes

2 tablespoons coarsely chopped rosemary

Ingredients - side dish:

2 large sweet potatoes

1 bunch english spinach

* Can cook up to 8 lamb shanks without needing to change the quantities of the remaining ingredients

What we are doing:

Brown onions --> add wine & reduce --> slow cook 3 hours

Step 1:

Preheat oven 200c / 180c fan forced

Soften onions in creuset pot on stove top,

add garlic,

add tomtato paste & wine

bring to boil

Step 2:

Take off boil

Add in lamb shanks

add in water, chicken stock, canned tomatoes, rosemary,

place in oven

Step 3:

Leave to cook 3 hours, turn meat every half hour

Step 4:

Serve - suggest mashed sweet potato & spinach

Curried Barley With Lentils and Chicken

Curried Barley With Lentils and Chicken

Serves: 4

Prep: 10 min

Cook: 35 min

Ingredients:

teaspoon olive oil

1 brown onion, chopped

2 cloves garlic

2 carrots, chopped

1 red capsicum, chopped

4 teaspoons fresh ginger, grated

2 teaspoons curry powder

1 red chilli, finely chopped

1 litre chicken stock

1 cup pearl barley

1/2 cup red lentils

1 large chicken breast, cut into bite size pieces

250 grams frozen spinach

2 tomatoes, diced

1/2 bunch coriander

What we are doing:

Brown onions --> add spices & first round of veges --> add stock, chicken, barley --- > add lentils ---> add tomato & spinach

Step 1

Brown the onions

add the capsicum and carrots

add ginger, garlic, curry powder, chilli

Step 2

add the chicken stock, then barley & chicken

bring to boil then simmer for 15 mins

Step 3

add the lentils

simmer for further 10 mins

Step 4

add the tomatoes and spinach

simmer for 5 mins

Step 5

mix in the coriander and serve.

Simple Spaghetti Bolognese

Serves: 4

Prep: 15 min

Cook: 30 min

Ingredients

Olive Oil

250 gms pork mince

250 gms beef mince

1.5 brown onions (diced)

2 cloves garlic

2 tablespoons paprika

1 tablespoon marjoram

2 or 3 teaspoons chilli flakes (to taste)

bunch parsley

750 mls tomato passata

2 tablespoons tomato paste

What we are doing:

brown onions --> start pasta --> add meat --> add herbs ---> add passata & tomato paste

The aim is to brown the onions before adding the meat, and then browning the meat before adding the tomato.

Step 1

Add the onion to a fry pan lightly covered in olive oil. When starting to sweat - add 1 clove worth of garlic. Brown.

Step 2

Start the pasta, it should then be finished around the same time as the meat. Add cracked pepper when drained.

Step 3

On a low to medium heat, add the meat. Separate and combine with the onion. Start browning

Step 4

Add the herbs & spices and the other garlic clove, continue browning

Step 5

Add the passata and the tomato paste - turn the heat up to medium.

When done, combine with pasta and serve with parsely

Ragu

Serves: 4

Prep: 15 min

Cook: 120 min

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 small carrot, finely chopped

1/2 cup parsely, finely chopped

500g, chuck steak on bone, cut into rough pieces

2 pork spare ribs, cut into rough pieces

2 x 750 ml bottles tomato passata

Salt, Pepper

1/4 teaspoon nutmeg

small bunch basil leaves

1/2 cup red wine

freshly grated parmesan

500gm pasta (large penne / rigatoni)

What we are doing:

Brown onions, garlic, carrots --> add beef, pork, passata --> slow cook 2 hours --> cook pasta

Step 1

In a large pot / casserole, brown onions in olive oil

add garlic & carrots, brown a little further trying not to burn garlic

Step 2

Add beef, pork, 1/2 parsley, passata and red wine

Season with salt and pepper

Slow cook for 120 mins, covered but with lid askew to let air vent

Stir occasionally, let the meat break up

Step 3

With about 30 mins to go, add the basil leaves and remaining parsely

Step 4

With about 20 mins to go, cook some pasta (and garlic bread)

Step 5

Serve Ragu with Pasta and top with parmesan

Vegetable and Chickpea Curry

Serves 4
Prep 10 mins
Cook 30 mins

Ingredients:

Spices/Seasoning:
1 tablespoon olive oil
3 tsp cumin
3 tsp coriander powder
3 tsp turmeric
2 tbs grated peeled fresh ginger
2 garlic cloves, minced
4 green chiles, seeded and minced
1 cup vegetable stock

Vegetables:
2 thinly diced onions
2 sliced thinly carrots
1 can chickpeas
1 diced sweet potato
1/2 cup peas
2 red capsicums sliced thin 1cm pieces
1 cup (1-inch) cut green beans
2 can diced tomatoes, undrained
1 bunch fresh baby spinach


What we are doing:

Brown hard veges in spices --> cook in tomato/stock --> add soft veges --> add spinach

Step 1

brown onions, carrots, sweet potato
add garlic , 1/2 chile, cumin, coriander, turmeric,
fry until aromatic

Step 2

add tomatoes, chile, ginger, chickpeas
add 1/2 vegetable stock
bring to boil
Simmer
add remaining vegetable stock only if food is drying out.

Step 3


When sweet potato almost ready, add capsicum, peas
after 4 mins, stir in chopped spinach
when spinach wilted, take off heat and serve

Chunky Beef Minestrone

Serves: 4
Prep: 5 min
Cook: 30 min

Ingredients

1 tablespoon olive oil
300g scotch fillet steak, cut into thin strips
1 brown onion, finely chopped
2 celery stalks, finely diced
1 large carrot, peeled, finely diced
2 gloves garlic, crushed
700g Passata (tomato) sauce
2 cups reduced salt beef stock
1 cup dried macaroni pasta
1/4 small green cabbage, finely shredded
10g freshly grated parmesan
Crusty bread
herbs  - oregano & parsely


What we are doing:

Brown meat --> Brown onion etc --> add tomatoes, stock & water --> add Macaroni --> add cabbage

Step 1

Heat half the oil in a large deep saucepan over medium heat
Add half the beef
Cook for 3-4 minutes or until browned
Transfer to a large plate
Cook remaining beef and transfer to plate

Step 2

Heat remaining oil in same pan over medium heat
Add onion, celery and carrot
Cook, stirring occasionally for 8 - 10 minutes or until tender
Add garlic
Cook for 1 minute
Add Passata, stock & 3 cups water
Bring to the boil then simmer for 3 minutes

Step 3

Add macaroni
Cook stirring occasionally for 10 minutes or until pasta is cooked
Add cabbage and cook for 1 - 2 minutes or until tender
Ladle soup into bowls
Top with parmesan
Serve with crusty bread

Tomato & cannellini bean soup

Serves - 4
Prep time - 20 minutes
Cook time - 40 minutes

Ingredients

5 (about 500g) vine-ripened tomatoes
1 tbs olive oil
1 brown onion, halved, coarsely chopped
2 celery sticks, finely chopped
1 carrot, peeled, finely chopped
5 slices (about 100g) prosciutto, coarsely chopped
2 garlic cloves, crushed
1L (4 cups) chicken stock
250ml (1 cup) water
1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
1 x 400g can cannellini beans, rinsed, drained
1 cup frozen peas
1/4 cup coarsely chopped fresh continental parsley
30g (1/3 cup) coarsely grated parmesan
Crusty bread, to serve

What we are doing:

Skin tomatoes --> brown onions, veges & meat --> add liquids & remaining ingredients --> boil --> simmer --> add beans & peas

Step 1

Cut a small cross in the base of each tomato.
Place tomatoes in a heatproof bowl and cover with boiling water.
Set aside for 5 minutes to lift skin.
Drain.
Use your fingers to remove the skin.
Cut tomatoes in half.
Remove and discard seeds.
Coarsely chop the flesh.

Step 2

Heat the oil in a large saucepan over medium heat.
Add the onion, celery, carrot, prosciutto and garlic and cook for 5 minutes or until onion is soft.
Add the stock, water, cabbage and tomato and bring to the boil.
Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are soft.

Step 3

Add the beans and cook for 2 minutes or until heated through.
Season with salt and pepper.
Ladle the soup into serving bowls.
Top with parsley and parmesan and serve with bread.

Beef, Barley & Vegetable soup

Serves: 3 - 4
Prep time: 10 minutes
Cook time: 1 hour

Ingredients

1 tablespoon olive oil
350g steak, cut into 1.5cm pieces
1 brown onion
2 garlic cloves
1 teaspoon oregano
6 cups water (1.5 litres)
3 teaspoon chicken stock powder
½ cup pearl barley
1 large potato, coarsely chopped
1 large carrot, coarsely chopped
2 celery sticks, coarsely chopped
1 large ripe tomato, coarsely chopped

What we are doing:

Brown Meat & set aside → Brown Onions & Garlic → Add all ingredients → Boil then simmer → add tomato

Step 1

Heat half the oil in a large saucepan over high heat
Add beef and cook until browned (2-3mins)
Transfer beef to a plate

Step 2

Add remaining oil to pan
Add onion, garlic & oregano
Cook until slightly browned, 5 mins

Step 3

Add beef, water, stock powder, pearl barley, potato, carrot & celery.
Bring to boil
Skim the surface with a metal spoon to remove any scum
Reduce heat to low
Cook, partially covered for 1 hour or until the beef is tender

Step 4

Add the tomato
Cook for 5 minutes or until heated through

Step 5

Serve
Season with salt and pepper

Fish with Lentil and Spinach Salad

Pan Fried Fish with Lentil and Spinach Salad

Serves 4
Prep 20 minutes

Ingredients

250 butternut pumpkin cut into 1cm cubes
4 x 170g flathead fillets
2 x 400gm can lentils, drained, rinsed
2 medium tomatoes, diced
80 g baby spinach
1 1/2 tables spoons red wine vinegar

What we are doing:

Roast pumpkin --> Fry fish --> Make salad

step 1

Preheat oven to 200c
Place pumpkin on baking tray
spray with oil
bake for 15 minutes or until tender

Step 2

Meanwhile, spray non stick frying pan with oil
Add fish
cook over medium heat for 6-7 minutes or until cooked through

Step 3

Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl
Toss to combine
Serve with fish fillets and lemon wedges

source: Australian Healthy Food Guide May 2009

Mexican Style Chicken and Chorizo Soup

Mexican Style Chicken Soup

Serves 4
Prep 5 Min
Cook 15 min

Ingredients:

1 raw chorizo
2-3 chicken breasts
1 red onion, halved, thinly sliced
1 teaspoon mexican chilli powder
2 x 400g cans chopped tomatoes
400g can red kidney beans
1 cup corn kernels canned (or corn cob, fried on stove for extra flavour)
lemon squeezed generously
fresh coriander

real corn chips
avocado (optional)

What we are doing:

Brown meat --> Add vegetables & water --> cook soup

Step 1

Spray a large saucepan with oil.
Place over meidum heat.
Add chicken, chorizo, onion and chilli.
Cook stirring for 5 - 7 minutes or until onion is golden

Step 2

Add tomatoes and 4 cups of water
Stir to combine
Bring to the boil
Add beans and corn.
squeeze in lemon generously
Cook for two minutes or until heated through

Step 3

Crumble in some corn chips for textre
Serve in bowls, add chilli, coriander or avocado to taste.

source: Australian Healthy Food Guide June 2009

Thai Beef Salad

Philippe's notes:

make 3 times the sauce indicated, add bean sprouts, forget about the peanuts.

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Preparation Time - 15 minutes
Cooking Time - 10 minutes

Ingredients (serves 4)

* 1 1/2 tbs fresh lime juice
* 1 tbs finely chopped dark palm sugar
* 1 tbs fish sauce
* 2 tsp sesame oil
* 1 tsp soy sauce
* 2 tsp finely grated fresh ginger
* 1 garlic clove, crushed
* 1 (about 680g) beef rump steak
* 1 x 200g pkt grape tomatoes, halved
* 1 continental cucumber, halved lengthways, thinly sliced diagonally
* 1 red onion, halved, cut into thin wedges
* 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
* 1 bunch fresh mint, leaves picked, large leaves torn
* 1 bunch fresh coriander, leaves picked
* 1 bunch fresh Thai basil, leaves picked, large leaves torn
* 55g (1/3 cup) toasted peanuts, coarsely chopped
* 4 kaffir lime leaves, centre veins removed, finely shredded

What we are doing:

Make dressing --> Marinate Steak --> Cook Steak --> Make Salad --> Combine Steak & Salad

Step 1

Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
Place the steak in a glass or ceramic dish.
Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.

Step 2

Preheat a barbecue grill or chargrill pan on high.
Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate.
Cover with foil and set aside for 10 minutes to rest.

Step 3

Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl.
Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss to combine.
Divide salad among bowls and serve immediately.

source: http://www.taste.com.au/recipes/3216/thai+beef+salad