1 Tbsp Olive oil
1 Tsp Salt
2 Cups Macaroni
4 Tbsp Plain Flour
2 ½ Cups Milk
1 Garlic Clove Grated
½ Tsp Nutmeg
2 Tsp Dijon Mustard
2 Shallots Finely Chopped
50g Honey Glazed Ham Cut into Strips
2 Tbsp Semi Dried Tomatoes Chopped
1 ½ Cups Tasty Cheese Grated
1/3 Cup Parmesan Cheese
3 Tbsp Danish Feta Crumbled
¼ Cup Panko Bread Crumbs (optional)
Salt and Pepper to season
1. In a medium saucepan fill with water 2/3 of the way add salt and olive oil and bring to boil over a med – high heat, add macaroni and cook until a little soft but still a bit firm as the pasta will finish cooking in the oven.
2. In a separate pot melt butter over a med – low heat, add flour and whisk it and remove from heat, put back over heat and add garlic keep whisking, once the garlic is aromatic slowly start adding milk bit by bit constantly whisking to get a smooth consistency.
3. Once the Bachamel sauce is smooth and creamy add nutmeg, Dijon and salt and pepper to taste, keep whisking for a further 2 minutes. Add shallots and 2/3 of Tasty Cheese and 2/3 of Parmesan Cheese and whisk until cheese has melted through and smooth.
4. Pre heat oven at 200 Degrees Celsius on bake, add Ham, Semi Sun Dried Tomatoes and Macaroni and stir to combine and cook for a further 2 – 3 minutes over a low heat.
5. Transfer mixture to oven proof dish and top with remaining Tasty cheese, Parmesan Cheese and Danish Feta. Sprinkle over Panko Bread Crumbs if you like extra crunch. Bake in oven for 15 minutes or until top is golden brown.
1 tbsp olive oil
1/2 cup green lentils
4 chicken thighs
3 cups chicken stock
4 cups water
1 can diced tomatoes 440g
1 onion diced
2 celery sticks chopped
2 carrots chopped
1 leek chopped
1 garlic glove grated
1 bay leaf
1 tsp turmeric
2 tsp cumin
Salt n pepper to season
Flat leaf parsley to serve
1. In a small pot of water add lentils and bring to boil, remove from heat. Rinse under cold water and set aside.
2. Heat olive oil on a med low heat, add onion and garlic and cook until soft. Add turmeric, cumin and bay leaf and cook until aromatic
3. Add chicken, stock, water, tomatoes, celery, carrot, leek and lentils and bring to boil. Reduce heat to med – low and cook for 35 – 45 minutes or until the lentils are soft and but a little firm to bite.
4. Remove chicken thighs from soup. Remove from bone and shred the chicken meat. Return chicken to pot and season with salt and pepper. Serve with torn flat leaf parsley
Serves 4 People
Heat Rating: Mild
2 Cups Long Grain Rice (preferably cooked the night before or at least three hours before)
2 ½ Tbsp Kecap Manis
1 Tbsp Soy Sauce
1 Tbsp Sweet Chilli Sauce
¼ Cup Peanut Oil
1 Tsp Sambal Olek
1 Tsp Shrimp Paste
5 Shallots Thinly Sliced
2 Garlic Cloves Finely Grated
1 Large Carrot Cut into Match Sticks
1 Wombok Finely Shredded
3 Spring Onions Finely Sliced
1 Cup Bean Sprouts
3 Boneless Chicken Thighs Diced
6 Slices Shortcut Bacon
¼ Cup Fried Shallot
2 Red Chili Finely Sliced
Small Handful Coriander Leaves
1. In a large saucepan add 2 cups of rice. Add twice the amount of water. Bring to boil then turn down low. Cook for about 18-25mins. Drain and set aside to cool overnight or for at least 3 hours to cool completely.
2 Add oil to a large wok over a medium – high heat. Add half the chicken thighs and cook for 3 minutes or until brown. Transfer to a bowl and repeat with the remaining chicken thighs. Add the bacon to the wok and cook for 2 minutes until brown and crisp. Transfer to a bowl.
3.Add remaining oil to wok over a medium heat. Add the shallots and garlic and stir-fry for 2 minutes or until shallots are soft and translucent. Add the carrot, and stir-fry for 3 minutes or until carrot is tender
4.Return cooked chicken and bacon to the wok with wombok, and stir-fry for 3 minutes or until cabbage wilts. Add rice, bean sprouts, half the fried shallots, the kecap manis, soy sauce, sweet chili sauce, sambal olek and the shrimp paste. Stir-fry for 2 – 3 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.
5.Heat a large non-stick frying pan over low – medium heat. Crack 2 eggs into the pan and cook for 2 minutes or until the white sets. Transfer to a plate and repeat with remaining eggs.
6.Spoon nasi goreng into serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots, chilli and coriander leaf.
1 tbsp Olive Oil
1 Medium Onion Sliced
500g Beef Mince
1 tsp Crushed Garlic
1/4 tsp Crushed Chilli
1 tbsp Malt Vinegar
1 tbsp Tomato Paste
1 Jelly Cube of Beef Stock (we use Continental Stock Pot)
1 tbsp Worcestershire Sauce
2 tbsp Bbq Sauce
1/2 tbsp Soy Sauce
Good pinch of raw sugar ( or normal sugar )
1 cup of Water
1 packet of Maggi Roast Meat Gravy
1/2 cup of Mixed Frozen Vegetables
Salt and pepper
6 – 8 potatoes (Peeled)
1 Jelly Cube of Chicken Stock (we use Continental Stock Pot)
2 tsp Butter
1/4 cup Milk
Salt and pepper
1/2 cup of Grated Extra Tasty Cheese
1. In a large pot heat olive oil on medium heat. Add your onions, garlic and chilli and cook for 2 minutes.
2. In another medium pot, fill with water and add your chicken stock and bring to boil
3. Add your peeled potatoes and cook until they break apart with a fork.
4. Add your mince to the onions/garlic/chilli mixture and break it up as fine as you can with a wooden spoon.
5. Add your malt vinegar, tomato paste, beef stock, whochestershire sauce, BBQ sauce, soy sauce, a good pinch of sugar and water. Turn heat to low and simmer for 20 – 30 minutes.
6. Add mixed vegetables and maggi roast meat gravy. Let it simmer for 15 minutes but stir every few minutes making sure the sauce doesn’t stick to the bottom of the pot.
7. Pre heat the oven to 220 degrees Celsius.
8. Drain the potatoes but leave about a tbsp of stock. Mash the potatoes.
9. Add the 1 tbsp of stock (from the potatoes) and butter. Mix and add a little bit of milk at a time until you get a nice creamy texture.
10.Season with salt and pepper.
11. In a 30cm x 15cm oven proof dish make a layer of mince 3cm deep, evenly spread mash potato over the mince.
12. Sprinkle grated cheese over the top of mash.Put in oven for 30 minutes or until cheese is golden brown.
Serves 4-6 people
1.5 kg Pumpkin
1 large shallot or 2 small shallots
1 1/2 garlic cloves
2 tsp mild Indian curry powder
1 tsp Leaf masala ( or 1 tsp garam masala and a good pinch of chilli powder )
500ml Chicken stock
500ml Vegetable stock
1 Tbsp olive oil
Sour Cream ( To serve )
Chop Continental Parsley ( To serve )
Chop Red Chilli ( To serve )
1. Peel and deseed pumpkin and chop it into cubes.
2. Heat oil in large pot add onion. Cook onions until soft then add garlic and curry powders. Stir and cook for 1 minute.
3. Add pumpkin and stock. Bring to boil then turn down heat and simmer for 30 minutes.
4. Turn off heat and let the soup sit for 20 minutes. Use a stick blender to blitz soup. Garnish with sour cream, parsley and chilli
Serves: 4 people
500g Rump steak
4x Vietnamese Bread Rolls (or any medium sized bread rolls)
2 cups continental parsley
1/4 cup coriander
1/2 cup extra virgin olive oil
4 tbsp red wine vinegar
3 tbsp lemon juice
3 tsp crushed garlic
1 tsp chilli flakes
1 tsp dried oregano
1 tsp salt
1 tsp cracked pepper
More salt if needed to balance
Method: To make the chimichurri sauce, put all ingredients in a bowl and use a stick blender. Blitz until you get a nice thick consistency.
1 egg (don’t use an egg with a broken yolk)
1/2 cup vegetable oil
1 tsp Dijon Mustard
1/2 lime juice
1 tbsp pickled jalapeño
Good grind of salt and pepper
Method: To make the jalapeño mayo, put all ingredients into a jug and blitz with a stick blender until you get a nice thick consistency
1/4 cup of finally diced red onion
1/4 cup of finally diced red capsicum
1 tomato de seeded and diced
1 tbsp lime juice
1 tsp white wine vinegar
1 tbsp of chopped fresh coriander
Good grind of salt
Method: To make the salsa criolla, put all ingredients into bowl and mix well.
1. Heat your frying pan over a high heat and add a tablespoon of good quality olive oil
2. Season both sides of the steak. Place the steak in the frying pan. Cook both sides for approx 2 1/2 minutes each.
3. Let the steak rest for about 5 minutes
4. Cut steak into thin slices and set aside
5. Cut your bread roll in the middle about halfway through
6. Generously smear some jalapeño mayo on one side of the roll
7. Add approximately 2 tablespoons of salsa to your roll
8. Next fill the bread roll with the slices of steak
9. Drizzle some chimichurri sauce on top.
Heat Rating: Mild
Serves: 4 people
600g Lean Lamb, cut into small cubes
1 tspn Ground cumin
1 tspn. Ground allspice
1 tspn Ground Coriander
1 tspn Sweet Paprika
1 tspn Turmeric
1 tspn Leaf Masala or Garam Masala
1 Fresh chili, finely diced
Sea salt & freshly ground pepper to taste
1 medium Onion, finely chopped
2 large Garlic cloves, crushed
300g Basmati rice
3-3½ cups Chicken Stock
1 tbsp. chopped fresh Coriander
1-2 tbsp. Pine Nuts, toasted
100 g Fresh Spinach
1-2 tbsp. Raisins
Sour Cream to serve
Heat the oil in a large frying pan over medium-high heat. Add half the lamb and cook, stirring occasionally, for 2-3 minutes or until brown all over. Transfer to a plate. Repeat with the remaining lamb, reheating pan between batches.
Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the ginger, coriander, cumin, leaf masala or garam masala, chili, all spice, turmeric and paprika and cook, stirring, for 1 minute or until aromatic. Add the lamb and rice, and stir until well coated in spice mixture. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the liquid is absorbed. Remove from heat. Sprinkle the lamb mixture with baby spinach leaves, toasted pine nuts and raisins. Cover and set aside for 10 minutes to steam
Use a fork to stir the spinach into the rice mixture and separate the grains. Spoon the pilaf among serving plates. Serve immediately with Sour Cream.