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Teddy’s Yummy Pork (or chicken) nuggets 

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Teddy’s Yummy Pork (or chicken) nuggets 

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1 zucchini
1 carrot
1 egg
3/4 cup bread crumbs
1 cup cheddar cheese
Salt/pepper/oregano to taste

Place all ingredients in a food processor and blend. Scoop tablespoons onto fry pan until cooked through and crispy. Carrot and Zucchini can be substituted with any of your favourite veg.

We serve with salad and tomato sauce, or in a lunchbox on the go.

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Ingredients…

-1 large brown onion
-2 medium sweet potatoes
-3 medium carrots
-2 sticks of celery with leaves
-150 grams washed red lentils
-2 tablespoons of Massel Chicken Stock Powder
-4 tablespoons of olive oil
-1.7 litres of boiling water

Method…

-Dice the vegetables.
-Add olive oil and onion to the pot and brown.
-Add the vegetables and braise for a few minutes.
-Add the washed red lentils and mix well.
-Add the water. Make sure the vegetables are generously    covered.
-Add stock powder, stir and place a lid on the pot.
-Simmer for approximately 1 hour.
-Season to taste.

Enjoy!

Serves 4

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Silky smooth savoury steamed egg custard

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Ingredients
Eggs
Dashi stock (can substitute with chicken or vegetable stock)
1 tsp Light soy sauce
1 tsp Mirin
Carrot
Edamame
Prawn or chicken
Shitake or Enoki Mushroom
Kamaboko fish cake or imitation crab stick

Let's get started
1. Crack the eggs into a measuring cup and beat it.
2. Depending on the amount of eggs you get, add about 2.5 the amount of Dashi stock. Egg to stock ratio should be 1 to 2.5 or can be 1 to 3.
3. Add a dash of soy sauce and mirin then mix
4. Strain the egg mixture to get rid of any stringy strands of egg whites
5. In a large pot or steamer, boil enough water to create a hot water bath but not higher than half of the height of your bowl or cup then once it boils turn down the heat to low
4. Pour the egg mixture into the bowls or cups about 3/4 the way
5. Put the bowls or cups of egg mixture into the pot or steamer (again make sure the hot water doesn't go higher than your bowls or cups and a reminder that the more you put in the more the water will rise)
6. Steam for about 5-7 mins on gentle heat until it starts to solidify on the surface then place the other ingredients (prawn, edamame, mushroom, carrot, fish cake) on the surface of the egg mixture (you can add or substitute these ingredients to your own liking but don't go crazy and add too much)
7. Continue steaming for another 3-5 mins until the egg solidifies and serve (caution: the bowls or cups are really hot so be careful)

Most of the ingredients other than the eggs of course are interchangeable to your preference and you might want to experiment with different ingredients for a different taste or also depends on what you have in your fridge. The important thing to note is because the cooking time isn't long make sure the ingredients you are adding don't take long to fully cook. For example if you wanted to add broccoli, make sure to par boil the broccoli and slice it in half to reduce cooking time and if using frozen ingredients make sure to thaw to room temperature. It is also very customisable such that you can add carrots for someone that loves carrots and exclude it for someone else that hates it to cater to the different taste palates in the household.

Another thing to note is to use gentle heat the whole way through. If the heat is too high, it will explode just kidding but the egg will start to rise and deform. If you're not sure if it's cooked through, I usually do a jiggly test and you can tell when the egg is cooked when it's jiggly but you can't see the water ripple effect.

Sorry I don't really have measured or strict quantities for the ingredients because it depends on the size of the eggs you use and how many people you're catering for and how big your bowl or cup is but mainly because I wing it all the time.

Hope you guys enjoy it!

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Ingredients

1 onion (finely chopped)

3 garlic cloves (finely chopped)

1 carrot (peeled and chopped)

1 cup dried yellow split peas (washed)

1 litre boiling water

1 teaspoon dried thyme

1 smoked pork hock (optional, skin peeled and meat removed and chopped)
1 slice wholegrain bread

Method

1.Heat a large pot, add olive oil.

2.Sauté the onion in a large pot, add the garlic and carrot.

3.Add the split peas, boiling water, thyme and pork hock meat and bone (if using).

4.Boil for around 30 minutes until the split peas have broken down to a creamy consistency.
5.Serve with toasted bread

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3 ripe bananas
1/3 cup melted butter
1/2 teaspoon bi carb soda
Pinch of salt
1/4 cup honey
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups plain flour

Method
Mash the bananas
Add the melted butter and mix
Mix in bi carb soda  & salt. Stir in honey, beaten egg, & vanilla extract. Mix in the flour.
Pour into loaf tin
Place in oven for 45mins or until cake skewer comes out clean

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Serves 6

1kg chicken breast cut into 2cm chunks
Salt and black pepper
2 tbsp grapeseed oil
50g butter/3 tbsp olive oil
2 onions, finely diced
2 stalks celery, finely diced
5 cloves garlic, chopped
1 tbsp fresh thyme leaves
2 cups basmati rice
300g mushrooms thickly sliced
2 cups chopped spinach
0.5tsp ground black pepper
1tsp salt
3.25 cups chicken/vegetable stock
2 dried bay leaves

To serve:
Finely chopped fresh parsley
Squeeze of lemon juice
Toasted pine nuts
Crème Fraiche

This is a one pot dish if you have a flameproof casserole dish which is also suitable for the stovetop :)

Otherwise use a frying pan and then transfer to a lidded casserole dish.

1. Preheat oven to 180deg C or 170deg C fan forced. Set a rack just below oven centre. Cut a sheet of baking paper slightly larger than shape of oven dish (to prevent too much liquid evaporating).

2. Place fry pan/flameproof dish over high heat. Season chicken all over with salt and pepper. When pan hot add grapeseed oil and brown chicken both sides. Set aside.

3. Reduce heat to medium and add butter or olive oil. Add onion and celery and cook for approx 5 mins till soft and translucent. Add garlic and thyme and cook for 2 mins. Add rice with a bit more grapeseed oil and cook for a couple of mins until the rice smells nutty. Add mushroom, spinach, salt and pepper and cook for another minute. Add chicken back to the pan with stock and bay leaves. Turn heat up to high and bring to the boil uncovered. Remove from heat.

4. Either transfer everything to casserole dish or use your existing flameproof dish and lay baking paper over the top and cover with lid. Bake in the oven for 40 mins.

5. Remove from oven, let it sit for 15 mins then season to taste with salt and pepper, lemon juice and parsley. Serve with a dollop of crème fraiche and toasted nuts.
Enjoy!

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A recipe designed to meet at the junction, of cost, Austrasian and speed.

Basa is a fish that maintains its shape very well, and requires only a short cook time.  Overcooking, will cause it to break up and flake.

Fresh, tasty and fast.  For the little ones, drop the chilli.  For the heat lovers....double it.  The key is in the pre prep and high wok temperature.

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

3 Basa fillets sliced in half and cut into 2cm slices
1 Medium onion, halved and sliced into 1cm pieces
2 cloves of garlic or a generous teaspoon of crushed garlic
3 instant noodle blocks
1 capsicum (whatever colour you like), quartered and thinly sliced
1 carrot, julienned
2 baby bok choy
2 red chilli sliced
1 tablespoon vegetable oil
1 tablespoon chilli oil
1 tablespoon sesame oil

Method:

Add sesame and chilli oil to basa fillet, and season to taste. Set aside.

Soak noodles for two minutes in boiling water, then drain and set aside.

Heat vegetable oil in a hot wok until smoking.  Add onion, capsicum, carrot, chilli and garlic.  Cook on high temperature for 4 to 5 minutes while stirring constantly.

Maintain a high heat and add basa  fillets.  Stir constantly for 4 minutes then add bok choy.  Stir until bok choy wilts, then add noodles.

Lower heat to low, and ensure the noodles are well coated, and incorporated.

Serve hot and enjoy!

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Ingredients
Pasta of choice (eg high fibre rainbow spirals)
Chicken or turkey mince 500g
1 onion, roughly chopped
4 cloves garlic, peeled & chopped
1 carrot, peeled & chopped
1/2 zucchini, peeled & chopped
Big handful white mushrooms
Sachet tomato paste
Approx 350ml tomato Passata
Splash red wine
Splash of milk
1 tablespoon Chicken bone broth powder (eg nutraorganics)
Optional - small tin of chickpeas
Salt & seasoning of choice
Olive oil

Method
Sauté onion & garlic in oil
Add all remaining veggies and cook until soft
Remove from pan and set aside to cool a bit
Warm oil in same pan and cook mince over medium heat until just coloured, season generously & add tomato paste
Meanwhile, purée your veggie mix (eg in a NutriBullet) - it will make a light brown purée - you can add chickpeas to the purée if you like
Add veggie purée to meat mixture
Stir through bone broth, wine, milk, passata and let simmer gently for approx 30-45 mins
Add some water if needed
Meanwhile, cook pasta, strain and stir through the sauce
Serve with Parmesan cheese
Enjoy!

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Marshall Family 5CB

Ingredients

500gm sausage mince

1 large grated onion

1 large grated carrot

1 cup breadcrumbs

1 tbsp parsley

1 egg for glazing

2 tsp Worcestershire sauce

2 tsp Tomato sauce

3 sheets puff pastry

Dried Herbs for seasoning

Method

1. Mix all ingredients together

2. Cut pastry sheets in half

3. Place mixture along one side of pastry and roll up

4. Cut into size desired and brush with egg wash
5. Place on greased tray

6. Cook in hot oven - 200c for 1/2 hour

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Pauline Ward’s - OSSO BUCCO WITH GREMOLATA

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Pauline Ward’s - OSSO BUCCO WITH GREMOLATA

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INGREDIENTS:
4 pieces of osso bucco
White flour to flour the meat
1 knob of butter
4 tablespoons extra virgin olive oil
1 onion
1 celery stick
2 carrots
3/4 cup of beef stock
3/4 cup of dry white wine
1 tablespoon of tomato paste.
black pepper and salt

FOR THE GREMOLATA
chopped parsley
chopped lemon zest
garlic and/ or anchovies

METHOD:
⁃ bring meat to room temp
⁃ flour the meat
⁃ chop onion, carrot, celery.
⁃ heat butter and oil in large pan
⁃ add the floured meat and brown
⁃ remove the meat from the pan
⁃ brown veggies
⁃ place the meat back into the pan
⁃ sprinkle with salt and pepper
-   Blend with white wine and cook
until wine evaporates
-   Add tomato and broth
-   Cover and cook 60 mins on low
-    Add more broth if necessary.
GREMOLATA:
Chop parsley, garlic and lemon zest
Add to meat with 5 minutes to go.

Serve with risotto, polenta mashed potatoes.
Enjoy!!

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Chicken with creamy mushroom sauce (serves four)

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Chicken with creamy mushroom sauce (serves four)

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Crispy chicken
2 large chicken breasts
1/2 tsp salt
black pepper
1/4 cup flour
1 tbsp unsalted butter

Mushroom sauce
2 tbsps unsalted butter
300g mushrooms
2 garlic cloves
3/4 cup chicken stock
1 cup thickened cream
1/2 cup grated parmesan cheese

For serving
2 tbsp chives or parsley
Mashed potatoes or rice

Instructions
Cut each breast in half horizontally to form 4 thin steaks in total. Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface. Melt butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.

In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges. Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden. Add 1/4 cup of chicken stock - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan to deglaze the pan. Add remaining chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly. Stir in parmesan, taste and add more salt and pepper if needed.

Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives or parsley and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives / parsley.

Ideal served with mashed potato or rice – something to soak in that amazing sauce!

Miotello family

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Ingredients:
1 onion

2 carrot

1 celery
1 tsp garlic mince

1 tbsp olive oil

1 cleaned chicken

2 chicken stock cubes

200g frozen peas

200g frozen sweetcorn

Method:
Finely chop the onion, carrots, add the garlic mince and fry in the oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don’t let it brown. Tip into a casserole dish.

Sit the chicken on top of the onion and carrot mixture, add the stock cubes and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through – the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. Strip the remaining meat off the bones and chop it all into cubes small enough to sit on a soup spoon.

Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don’t season it until you are happy with the flavour. Stir in the peas and sweetcorn and bring back to a simmer. Add back the chicken meat.
Enjoy!