Bolognese with Pappardelle

Transcription

1 Lamb & Bottle of Red Bolognese with Pappardelle Golly, I just love playing around with old favourites, giving them a new lease on life. Do not be alarmed by the whole bottle of red thingy, you do not have to use a $20 bottle of wine, you do however need to use a good one. This is how I got the inspiration for this dish. Aldi. Did you know that you can get really good reds from Aldi for under $6? Like, I m talking Argentinian Malbec and fancy French wines that still have a cork! Seriously good reds for a fraction of the price and certainly good enough to throw in a lowly bolognese. With the addition off this bottle of red, your lowly bolognese will become a highly regarded family fave, I can assure you of that. Best crack open a 2nd bottle to have with

2 You can read more about how awesome their wine is below (Geez, I should be getting paid for this plug -wines-judged-among-best-at-sydney-international-winecompetition/news-story/eb163e6f8d5e9b85a5522a8d1b622d50 Prep time: 20 Minutes but the longer the better Serves 4-6 for 2 Meals (Yippeee) Olive oil for frying 1 kg of lamb mince 2 brown onions, finely diced 6 garlic cloves, finely minced 2 bay leaves 1/2 bunch of thyme 1/2 bunch of oregano 1/2 bunch of rosemary 1 bottle of red 700gm bottle of passata 400gm tin of diced tomatoes 1 tbs of good balsamic vinegar 1/2 tsp of sugar Cooking time: $ Low Budget 1 Hour

3 1/2 a bunch of chopped Italian parsley Sea salt and cracked pepper 500gm of pappardelle pasta, cooked according to packet instructions Freshly grated parmesan to serve Heat a large, heavy based fry pan and add a little olive oil. Lightly fry the onion for 3-4 minutes or until soft and then add the garlic. Fry for a minute or so, turn up the heat to nice and high and brown off the lamb mince. Sometimes lamb mince can be a little fatty so if you get heaps of excess oil in the pan just lift it out with a spoon and discard. Tie the rosemary, thyme and oregano together in a nice little bundle with a piece of kitchen string and add it to the pan with the bay leaves, while the mince is browning. Once the mince is brown all over, pour in the bottle of wine. Reduce the heat to a simmer and reduce the wine by about half for about minutes. Once reduced, pour in the passata, tin tomatoes and balsamic vinegar. Season well with salt and pepper and add the sugar. Stir to combine, allow the mixture to come to the boil and then reduce the heat to a simmer. Simmer the bolognese for a good 40 minutes (the longer the better) or until nice and thick and rich. I found by doing it this way, there was no need to add tomato paste. Stir periodically. Sprinkle in 2/3rds of the chopped parsley just before serving, reserving 1/3rd for garnish Drain the pappardelle and pour half of the bolognese sauce in with the pasta. Toss to combine and divide between serving

4 bowls, placing a nice smattering of parmesan on top. Sprinkle over the remaining parsley and serve. Don t forget to freeze the other half of the sauce for another meal! If you have leftover oregano, rosemary and thyme you may like to cook these recipes: kin-sweet-potato-smash-balsamic-roast-tomatoes/ Slow Roasted Lamb Shoulder Peking Duck Breast with Shiitake & Brown Fried Rice

5 Woah. This was an Em s Food creation that I thought about incessantly for about a week. I started off thinking noodle salad, moved to pancake, contemplated omelette and ended up with fried rice. What better marriage than Duck and shiitake mushrooms? Who doesn t love the classic flavours of peking duck with that amazing cucumber and shallot topper? I was pretty chuffed with this result. Prep time: 30 Minutes $$ Medium Budget It was gold! Cooking time: 1 Hour Serves 4 4 x Duck breasts, skin lightly scored on the diagonal about 1/2cm apart

6 1 tsp of Chinese 5 spice 1 tsp of salt 2 tbs of shoaxing wine 2 tbs of char sui sauce 2 tbs of hoi sin sauce 1/4 cup of rice wine vinegar 1 tbs of honey Juice of 1 orange 1 cinnamon stick 2 lebanese cucumbers, peeled with a potato peeler, discard the seeds 1 green onion, julienned) very finely sliced diagonally (almost 1 tbs of rice wine vinegar 1/2 tsp of caster sugar For the Fried Rice: 1 cup of Brown rice (I used medium grain but whatever you have will do), cooked according to packet instructions 2 cups of water 3 green onions sliced into 2.5cm batons 1 punnet of shiitake mushrooms, sliced

7 2cm piece of ginger, grated 2 cloves of garlic, finely minced 2 tbs of soy sauce 1 cup of coriander leaves Preheat the oven to 125 Place the shoaxing wine, char sui sauce, hoi sin sauce, rice wine vinegar, honey, orange juice & cinnamon stick in a small saucepan. Stir to combine and bring to the boil. Once boiling, reduce the heat to a simmer and allow to reduce for approximately 5 minutes or until nice and syrupy. Remove from the heat while the duck is cooking but reheat just before serving. Once you have scored the duck breasts, pat them dry with paper towel. Place the 5 spice and salt in a mortar and pestle and grind until the salt is nice and fine. Sprinkle each duck breast liberally, on the skin side with the spice mix. Heat a large, heavy based pan until almost smoking and place the breasts in skin side down. Cook for 4 minutes until nice and crispy and the fat has rendered out. Turn and cook them on the other side for approximately 1 minute, baste the skin side with the sauce and then transfer to the oven. Cook for 50 minutes and baste the skin side with the Peking sauce every 10 minutes. Remove from the oven and allow to rest for 5 minutes. Place the cucumber and green onion in a bowl of iced water.

8 This will really crisp it all up. Just before serving drain and add the vinegar and sugar, tossing lightly to help the sugar dissolve. Heat a wok and add a little oil. When it is nice and hot add the mushrooms, ginger and garlic and stir fry for 1-2 minutes, add the green onion and rice and toss with a couple of spatulas on a nice high heat so that all ingredients are nice and hot. Add the soy sauce and coriander, tossing to combine. To serve, place a nice pile of fried rice on 4 serving plates. Place the duck breasts on a board and slice on the diagonal along the score marks. Use your knife blade to slide under the breasts and lay the duck across the rice. Drizzle some of the remaining peking sauce over the breast and around the plate (just cause it looks good). Place a nice pile of the fresh cucumber salad on top and serve! Slow Cooked Beef, Pumpkin & Chickpea Curry with Spinach & Brown Rice Pilaf

9 We all know I love a good curry. For me they are the perfect mid week meal as they can be cooked low and slow or nice and quick. This is a beautifully fragrant curry, simple but by no means lacking in flavour. The rice pilaf was a gorgeous accompaniment too, healthy and subtly spiced it just added another dimension to the dish so that every mouthful was a serious explosion of flavour. Prep time: 30 Minutes $$ Medium Budget Serves 4 For the Curry: Orgasmic. Cooking time: 3 Hours

10 Oil for frying 700gm of gravy beef, cut into 2-3cm chunks 300gm of butternut pumpkin, cut into 2cm chunks 400gm tin of chickpeas, drained and rinsed 1 large brown onion, finely diced 4 garlic cloves, minced 4cm piece of ginger, grated or minced 1 tbs of ground coriander 1 tbs of ground cumin 1 tsp of turmeric 1/2 tsp of chilli powder 1 cinnamon stick 2 whole star anise 2 cups of chicken stock 400gm tin of crushed tomatoes 1 tbs of honey Sea salt and cracked pepper 1/2 cup of chopped coriander Greek yoghurt and coriander sprigs for garnish For the Pilaf:

11 20gm of butter 1 tbs of Olive oil 1 small brown onion, very finely diced 6 cardamom pods, bruised with the flat of your knife 4 cloves 1 tsp of cumin seeds 1 cup of Brown Basmati rice 2 cups of water A good pinch (1/2 tsp) of sea salt and a sprinkle of black pepper 50gm of baby spinach leaves, roughly chopped (about half a bag) 1/2 cup of chopped coriander Pre heat the oven to 160 Heat a large, heavy based fry pan or oven proof casserole and add a little oil. Brown the beef in batches until golden, place in a bowl and set aside. In the same pan, add a little more oil if needed and fry the onion on a medium heat until soft. Add the garlic and ginger and fry for one minute until aromatic and then add the coriander, cumin, turmeric, chilli, star anise and cinnamon stick. Stir to combine and then pour in the stock, tomatoes and honey. Season with salt and pepper and return the beef, juices and all to the pan. Stir and then cover with a piece of baking paper and top with a tight fitting lid. Place the curry in the oven for 2 hours,

12 stirring every half hour or so. Place the pumpkin on a lined baking tray and drizzle with a little olive oil. season with salt and pepper and bake it on the top shelf of the oven for minutes until roasted and golden. Remove from the oven and set aside until later. After 2 hours remove the curry from the oven and place on the stove top. Remove the lid and simmer on low to reduce a little and stir through the pumpkin and chickpeas. If it looks a little dry add a bit of water and pop the lid back on. Stir the coriander through the curry just before serving. Begin making the Pilaf approximately 45 minutes before serving. Heat a large sauce pan and add the olive oil and butter. Once melted and bubbling fry the onion until soft. Add the cumin seeds, cardamom pods and cloves and fry until aromatic. Add the rice and stir over the heat to toast slightly, stirring continually until all the grains are covered in the oil and butter (approximately 1 minute). Pour in the water and season generously with salt and pepper. Allow the mixture to come to the boil, stirring with a fork periodically to break up the grains. Once boiling, reduce heat to a low simmer, pop on a tight fitting lid and cook for 25 minutes. After 25 minutes, turn off the heat, quickly remove the lid and toss in the baby spinach leaves. Place the lid back on and don t worry about stirring the spinach through the rice at this point. You just want the steam from the rice to wilt it. Allow the rice to steam for approximately 7 minutes. Once steamed, pop in the coriander and stir it and the spinach through the rice with a fork.

13 To serve, place some rice in 4 bowls and top with the curry. Place a nice dollop of yoghurt on top and garnish with coriander sprigs. Serve with pappadum or roti bread. Greek Lamb & Haloumi Burgers with Herb Yoghurt Greek food is a particular favourite of mine and luckily so is a good burger! These juicy patties were spiked with finely chopped kalamata olives and a hint of cinnamon that took them to a seriously high level on the Em s Food flavour scale.

14 Paired with salty, molten haloumi and a fresh, herb packed yoghurt, they were the absolute gear. Perfect for a crowd, gentle on the purse strings and to top it off, deliciously healthy. Prep time: 40 Minutes $$ Medium budget Cooking time: 20 Minutes Serves 8 1/4 cup of extra virgin olive oil 1kg of lamb mince 225gm of Haloumi, thinly sliced (16 slices) 2 cloves of garlic, finely minced 16 pitted kalamata olives, very finely chopped 1/2 tsp of cinnamon 1 tbs of tomato paste 2 tsp of dried oregano 4 sprigs of fresh oregano, leaves removed and finely chopped, stalks discarded 1 egg Sea salt and cracked pepper 1-2 large eggplant, sliced top to bottom approximately 1/2 cm thick (ends removed) 4 ripe tomatoes, sliced

15 1 red onion, thinly sliced 1 bag of baby rocket 8 Turkish rolls, halved lengthways round are fine) (I used long ones but For the Herb Yoghurt: 1 cup of Greek Yoghurt 2 tbs of finely chopped dill 1 tbs of finely chopped mint A squeeze of lemon juice 1 clove of garlic, finely minced Sea salt and pepper Preheat the oven to 180. Line a large baking tray with baking paper (you may need two) and place the eggplant slices on it in a single layer. Brush each slice with a little olive oil and season lightly with salt and pepper. Bake in the oven for minutes or until golden, remove and set aside for later. This can be done ahead as the eggplant can be at room temperature for these burgers. Place the mince, garlic, olives, dried and fresh oregano,

16 tomato paste, cinnamon and egg in a generously with salt and pepper and Using wet hands, shape the mince did them in an oblong shape rather the long rolls. large mixing bowl. Season use your hands to combine. into 8 burger patties. I than round as I was using Place the Greek yoghurt, herbs, garlic and lemon juice in a small bowl, season with salt and pepper and mix to combine. Set aside. Heat a Barbecue plate or frypan, add a touch of oil and fry the burger patties. Use a spatula to flatten them as much as possible and cook for approximately 4-5 minutes each side or until cooked through. Set aside to rest and then fry the haloumi until golden on both sides, using the spatula to lift the haloumi on top of the patties. Toast or grill the burger buns until lightly charred and smokey. To assemble the burger, place the rocket, eggplant, tomatoes and red onion on the bottom half of the bun. Top with a burger patty and haloumi and then use a spoon to spread a generous dollop of the yoghurt across the top half of the bun. You may need to cut these babies in half and a roll of kitchen paper will come in very handy! If you have leftover Dill, Mint or Oregano you may be interested in these recipes:

17 moked-salmon/ sted-cauliflower-quinoa-salad/ Cajun Pork with Grilled Corn & Black Bean Salad

18 What is not to love about this dish? Tender, Cajun spice rubbed pork fillets resting on a fresh, zesty salad of smokey grilled corn, protein packed black beans and sweet grape tomatoes. It would have been pretty good if I had stopped there but I felt it just needed a little something more. Not a sauce as such, nor a mash but a light and creamy blend of avocado, coriander and lime to really bind the dish together. Have I ever mentioned just how much I love food? The Cajun spice mix will be more than you need (awesome) so store the leftover in an airtight container for future use. Prep time: 30 Minutes Minutes $$ Cooking time: 40 Medium Budget Serves 4 2 tbs of olive oil 600gm of pork fillet 2 tsp of sea salt 2 tsp of garlic powder 1 tsp of onion powder 3 tsp of paprika 1 tsp of ground black pepper 1/2 1 tsp of cayenne pepper (depending on how much heat you like)

19 11/2 tsp of dried oregano 11/2 tsp of dried thyme 1/2 tsp of dried chilli flakes Lime wedges to serve For the Salad: 2 fresh corn cobs, skin and strings removed 400gm tin of black beans, drained and rinsed 1 punnet of assorted grape tomatoes, halved (I adore the merino brand from Coles) 1/2 red onion, finely sliced top to bottom 1 green chilli, sliced (seeds removed if you like less heat) 1 cup of coriander leaves Sea salt and pepper A drizzle of extra virgin olive oil Juice of 1 lime For the Avocado Cream: 2 small ripe avocados, skin and seed removed 3 sprigs of coriander, roots removed but stems and leaves intact

20 Juice of 1/2 a lime 1 tbs of sour cream Sea salt and pepper Preheat the oven to 180 Heat a griddle pan or Barbecue grill and cook the corn on all sides until charred and tender. Set aside to cool before running your knife down the side of the corn from top to bottom to remove the husks. Try and cut nice and close to the cob so that the corn comes off in clumps rather than individual little pieces. Place it in a large mixing bowl and add the black beans, tomatoes, onion, chilli and coriander leaves. Toss gently to combine and set aside to dress just before serving. Place the avocado, coriander, sour cream, lime juice and salt and pepper in a small food processor. Process until the mixture is well combined and light and fluffy, using a spatula at various intervals to scrape down the sides. Place all of the spices in a mortar and pestle and grind lightly until the salt flakes have become fine. Place the pork fillets on a sheet of baking paper and rub a little oil over them. Sprinkle the Cajun spice blend over them (about a tablespoon for each fillet) and rub the pork all over with your hands until there is no spice mix left on the paper. Heat a large fry pan or Barbecue plate and add a little oil.

21 Fry the pork for 1-2 minutes on all sides until golden. Either close the lid of the Barbecue and turn the heat down or place the fillets on a lined baking tray and bake in the oven for approximately minutes or until cooked through. Remove from the oven once cooked and allow to rest for 5-7 minutes. Dress the salad with lime juice and extra virgin olive oil and season with salt and pepper. To serve, divide the avocado mixture between four serving plates by placing a dollop right on the centre of the plate. Use the back of a spoon to flatten the mixture out. Divide the salad between the plates, making sure you get a nice glimpse of the avocado cream. Slice the pork fillets on the diagonal and place on top of the salad. Drizzle over any remaining pan juices and serve with a wedge of lime. Green Curry Crab Noodles with Sprout & Coconut Salad

22 This is definite Em s signature dish. A little fusiony (I am aware that is not a word but I just made it one) and with the ever present crunchy Asian style salad on top. You may be getting sick of this style of dish but personally, I never will. It was almost like eating a creamy pasta with the slippery fettuccine-like rice noodles, coated in a fresh and zesty, made-from-scratch green curry sauce. It was really quick and tasted so much better than the jar variety. Making the paste from scratch also allows you to control the chilli content as sometimes the green variety can be rather lip swelling (in my Son s experience). Crab can also be a little expensive but a little goes a really long way and no fear, you do not have to pick the crab meat from the crab. Your fishmonger sells it in a handy tub! I really loved this dish. If you can t get crab or don t like it, this would be really nice with chopped prawns, about gm of prawn meat ought to do it.

23 Prep time: Minutes Serves 4 30 Minutes $$ Medium Budget Cooking time: 15 (perfect for a wee dinner party) 220gm tub of crab claw meat (available at most seafood shops) 400gm tin of coconut cream Juice of 1 lime 2 tbs of fish sauce 1 level tbs of palm or slightly less of brown sugar 4 serves of flat rice stick noodles 150gm of snow peas, strings removed and julienned (sliced thinly top to bottom) For the Curry Paste: 2 garlic cloves 3 cm piece of ginger, roughly chopped 1 stalk of lemon grass, finely chopped 2 spring onions, roughly chopped 4 Kaffir lime leaves 3 long green chillies, roughly chopped (I removed the seeds

24 but optional) 1 bunch of coriander roots and stems, very well washed to get rid of any grit 1 tsp of dried shrimp paste 2 tbs of fish sauce 1 tsp of palm or brown sugar For the Crunchy Topper: 1 cup of bean sprouts A handful of snow pea sprouts, bottoms trimmed and discarded 2 spring onions, finely sliced on the diagonal 1/2 cup of toasted coconut flakes Place all the ingredients for the curry paste in the food processor and pulse until you have a nice fine paste. half for this dish and freeze the rest for later use. Reserve Place the bean sprouts, snow pea sprouts and spring onions in a small bowl and cover with iced water. Drain just before serving and toss through the toasted coconut. Bring a large pot of water to the boil and cook the noodles for 6-8 minutes. Drain and run under hot water to rinse.

25 Heat a wok or large pot and add a little oil. Fry the curry paste for 1-2 minutes or until aromatic. Add the coconut cream, fish sauce, lime juice and sugar and stir to combine. Bring the mixture to a simmer. Simmer for 5 minutes before adding the crab and snow peas, stir and cook for a further 2 minutes before adding the drained noodles. Toss well to combine. Divide the crab curry between four serving bowls and place a nice pile of the crunchy salad on top to serve. Chicken, Preserved Lemon & Green Olive Meatballs with Fetta, Mint & Pistachio Crumble

26 I will admit, I am a huge fan of a meatball. There is something so satisfying about biting into these little morsels that can be flavoured with pretty much anything. I am also a lover of bowl/fork food. One pot wonders that are packed full of flavour and are extremely lenient on the purse strings. I am sure it stems from our days when my husband was a full time Uni student and we had two little mouths to feed. Back in the day it was the stock standard meatball, today they are taken to new heights with the exotic flavours of Morocco and an exciting topping that exceeded all our expectations. Really yum. Prep time: 30 minutes $$ Medium Budget Serves 4-5 Cooking time: 25 Minutes

27 500gm of chicken mince 2 cloves of garlic, finely minced 2 wedges of preserved lemon, flesh removed and discarded and skins finely chopped 10 pitted sicilian olives, finely chopped 1/4 cup of raisins 1 tsp of ground cumin 1 tsp of ground coriander 1/2 tsp of paprika 1/2 tsp of chilli flakes (optional if you are making them for little people) 1/2-1 cup of breadcrumbs (use half at first and if the mixture is still quite sticky add a little at a time) 1 egg Finely chopped stems of 1 bunch of coriander Cracked black pepper Cous cous or rice to serve For the Sauce: Olive oil for frying 2 cloves of garlic, finely minced

28 1 brown onion, halved and sliced 1 tsp of ground cumin 1 tsp of ground coriander 1/2 tsp of chilli flakes Grated zest and juice of 1 lemon 1 cup of chicken stock 400gm tin of diced tomatoes 2 tbs of tomato paste 1 tsp of sugar Sea salt and pepper 1 cup of chopped coriander leaves For the Crumble: 100gm of fetta, crumbled 1/4 cup of pistachios, roasted in a dry pan and chopped roughly 2 tbs of chopped fresh mint Heat a large heavy based pan and add a little oil. Fry the onion until soft and then add the garlic. Fry for a further minute before sprinkling over the spices. Stir for approximately 1 minute and then add the lemon rind and juice. Scrape the bottom of the pan to lift the spices before pouring in the stock, tomatoes and tomato paste. Season with

29 salt, pepper and sugar and stir to combine. Bring the mixture to the boil and then reduce to a simmer while you make the meatballs. Place the chicken, garlic, preserved lemon, chopped olives, raisins, spices, coriander stems, breadcrumbs, egg and ground black pepper in a large mixing bowl and use your hands to combine the mixture. When combined, wet your hands and roll golf ball sized meatballs, adding them to the sauce as you go. When you have finished, gently spoon sauce over them and place a lid on. Cook for 15 minutes, turning the meatballs once until they are cooked all the way through. I usually test one by cutting it in half, part of the privilege of being the cook is that you then get to eat that meatball. Place the crumble ingredients in a small bowl and toss gently with your fingers to combine. To serve, divide cous cous between 4 serving bowls. Top with the meatballs and sauce and sprinkle over the crumble. Enjoy

30 Beef Brisket Lasagne & Porcini I have been meaning to do something with the fabulous cut of beef brisket for quite a while. Why? Cheap, full of flavour and just like the Pulled Pork Lasagne on the website, it is largely a set and forget type meal. Bung it in the slow cooker in the morning, come home to a house where the smell makes you drool as you enter the door and all you have to do is make a béchamel, pull the beef apart and assemble the lasagne. Brilliant! Your kids will also love you for this one and if they don t like mushrooms, don t tell them they are in it and believe me, they will never know. Forgive the photo, it fresh from the oven. I photo you see on this heartily tuck into. No is really hard to photograph lasagne do pride myself on the fact that every website is of the meal I am about to food styling here, just the real deal!

31 Prep time: on low 40 Minutes $ Low Budget Cooking time: 8 Hours Serves 8 large Em style portions (control not my strong suit but you can freeze the leftovers for another meal :0) Olive oil for frying 1.2kg of beef brisket, trimmed of excess fat but leave some for flavour 4 cloves of garlic, finely minced 1 large brown onion, diced 20gm of dried porcini mushrooms, soaked in boiling water for 15 minutes 2 large portobello mushrooms, diced 1/2 bunch of thyme, tied with string 1.5 cups of red wine 700ml of tomato pasta 1/2 cup of tomato paste 1 tbs of balsamic vinegar 1 tsp of sugar Sea salt and cracked pepper 1 1/2 packets of Latina fresh lasagne sheets (freeze the leftover in a ziplock bag for next time)

32 1 cup of tasty cheese 1/2 cup of grated parmesan 1 tsp of paprika for dusting A sprinkle of dried oregano for garnish For the Béchamel: 80gm of butter 1/2 a cup of plain flour 4 cups of milk 1/2 tsp of grated nutmeg (fresh is best but dried will do) 1/2 a cup of freshly grated parmesan Sea salt and black pepper Once the porcini s have soaked for 15 minutes, drain them and set aside the liquid for later use. and set aside. Finely chop the porcini Heat a large heavy based frypan. Rub the brisket with a little oil and season generously with salt and pepper. Place it in the pan and allow to caramelise for 4 minutes either side or until golden. Remove from the pan and place it in the slow cooker. Set the temp to high, just to get it going and then turn to low when you add the sauce.

33 In the same pan, add a little more oil if needed and lightly fry the onion until soft. Add the garlic, mushrooms and porcini along with the bundle of thyme (yes, throw the whole lot in) and continue to fry until the mushrooms are softening. Pour in the wine and allow to reduce for 3-4 minutes before adding the passata, 1 cup of the porcini liquid, balsamic vinegar and the tomato paste. Season with salt, pepper and sugar and stir to combine. Allow the mixture to simmer for 5 minutes. Give the sauce another stir and then pour it over the top of the brisket in the slow cooker. Place a sheet of baking paper on top of the sauce, this helps to keep the moisture in. Pop the lid on and leave for 8 hours. I you are home, give it an occasional stir but if not just make sure the brisket is fully immersed in the sauce. To make the bechamel, melt the butter in a large saucepan. While the butter is melting, season with salt and pepper and add the grated nutmeg. Once the butter is melted and bubbling, sprinkle over the flour. Mix well with a whisk and allow the mixture to cook for a minute or two, before adding the milk a little at a time and continuing to whisk. The mixture will thicken very quickly so keep whisking to avoid lumps. When all the milk is added to the mixture, allow it to come up to a simmer before adding the parmesan. Stir right into the corner of the pan until the cheese has melted and set aside. To pull the beef apart, remove the beef (leaving the sauce behind) from the slow cooker and place it in a shallow baking dish. Remove the thyme sprigs too and discard. All of the leaves will be left behind in the sauce. Use a couple of forks to pull the pork apart into nice mouth manageable chunks so that it is lovely and stringy. It should literally fall apart. Once shredded, return the beef to the sauce in the

34 slow cooker and stir well to combine. Pre heat the oven to 180. To assemble the lasagne, coat the bottom of a large lasagne dish with a little olive oil. Lay the lasagne sheets on the bottom in a single layer (I cut my sheets to fit so there are no gaps) and top with a third of the beef mixture, spread out evenly. Top with more lasagne sheets and spread over a third of the bechamel. Top with lasagne and repeat the process two more times so the top layer is bechamel. Sprinkle over the cheeses, a light smattering of paprika and a sprinkle of oregano and bake in the oven for minutes or until golden brown and bubbling. Remove the lasagne from the oven and allow it to rest for approximately 5-10 minutes (cover with a piece of foil if you wish). Allowing it to rest makes it a lot easier to serve. Divide the lasagne into 8 generous portions and serve with a crisp green salad. You can also do the beef in the oven, same process but in a casserole dish with a tight fitting lid. Pop the oven on about 150 C a cook for 41/2-5 hours, stirring and turning the beef periodically. falls apart. The brisket is ready when it literally

35 Pork, Pancetta & Sage Pot Pies with Parsnip Topper Well this is an extremely exciting moment for me. Recipe Number 400!! That is a whole lot of foodie love, a hell of a lot of eating, cooking, writing, insomnia and a lot of blood, burns, sweat & tears. There have been a few failures along the way and I have to say that since the start of this food obsession of mine, my skills in the kitchen have improved somewhat and I can happily say that the successes far outweigh the failures. So happy to be able to share this moment with you and I have realised my main goal for this website is to get people cooking healthy, interesting food. We are blessed my friends, with an abundance of fresh produce, a melting pot of cultures and the ability to be able to source recipes and ingredients from around the globe with a few clicks on a keyboard. I am right now thanking my lucky stars!

36 So..onto recipe number 400 (I get all tingly just writing that). Slow cooked pork, pancetta and sage in a rich, white wine laced gravy. Fabulous. Topped with a creamy parsnip mash. Fabulouser (I just made up that word). The ingredient that really made this dish (in my eyes) is the little pieces of apple that gave the dish the perfect balance. Prep time: 30 Minutes $$ Medium Budget Cooking time: Serves 4 800gm of pork scotch fillet, cut into 2.5cm pieces 8 slices of flat pancetta, chopped 1/2 a bunch of sage, stems removed and chopped finely 1 green apple, peeled, cored and chopped 1 large brown onion, diced 2 cloves of garlic, finely minced 11/2 tbs of plain flour 1 cup of dry white wine 11/2 cups of chicken stock 1 tbs of good quality balsamic vinegar Sea salt and cracked black pepper For the Parsnip Mash: 3 Hours

37 2 large parsnips, peeled and chopped into large chunks 2 medium cream delight potatoes, peeled and chopped into chunks 40gm of butter 100ml of pure cream Sea salt and pepper 1 tbs of chopped fresh sage 1/2 cup of grated parmesan cheese to sprinkle on top Heat a large heavy based pan and add a little oil. Brown the pork in batches, on all sides until golden and caramelised. Remove from the pan and set aside. In the same pan, fry the pancetta until golden. Remove from the pan and then fry the onion until soft. Add the garlic and sage leaves, fry for a couple of minutes and then add the chopped apple. Stir to combine and then return the pork and pancetta to the pan. Sprinkle over the flour and allow the flour to cook for a minute or so in the pan juices. Don t worry if the bottom of the pan is brown and caramelised. Add the wine, balsamic and stock and use a wooden spoon to lift all of that goodness from the bottom. Season with a little salt and a good sprinkling of pepper and stir on a low heat until the sauce starts to thicken and simmer. Place a tight fitting lid on and cook for 11/2 hours (still on a low heat), stirring occasionally. Lift the lid from the pan and allow the sauce to reduce for another 30 minutes.

38 Preheat the oven to 180 C Place the parsnips and potatoes in a large pot of salted water. Pop a lid on and bring to the boil for 20 minutes or until the veggies are tender when pierced with a knife. Drain and roughly mash with a potato masher before using a wooden spoon to beat in the butter, cream and sage. Season well with salt and pepper. Use a large pie dish or 4 small individual pie dishes. Place the pork mixture in the bottom of the dish/dishes and then top with the creamy mash. Use a fork to spread the mash to the edges and top with a sprinkling of parmesan cheese. Bake in the oven for minutes until golden. Allow the pies to rest for 5-10 minutes before eating as they will be piping hot. Serve with steamed greens. Seared Salmon with Ginger Rice & Peanut Lime Leaf Dressing

39 I knew exactly how I wanted this dish to taste. Fresh and light but with a dressing that packed a punch. A punch it did. Gorgeous pan seared salmon on fragrant rice with a dressing that took just minutes to make this dish was so easy and had every element that great Asian food delivers. sour, sweet, salty, crunch. Perfection on a plate.. Prep time: 25 Minutes $$ Medium Budget Cooking time: Serves 4 Peanut oil for frying (vegetable will also do) 4 x 200gm salmon fillets, skinned and boned 20 Hot, Minutes

40 1 cup of jasmine rice 11/2 cups of water A sprinkle of sea salt 1 tsp of grated ginger 2 spring onions, the white part finely sliced (up to abut the half way point) green part reserved for garnish 1 clove of garlic, roughly chopped 1 long red chilli, roughly chopped (remove the seeds if preferred but a little heat really makes the dish) 1.5 cm piece of ginger, roughly chopped 4 sprigs of coriander, roughly chopped 2 sprigs of mint, leaves removed & stalks discarded 4 Kaffir lime leaves, rolled together and roughly sliced Juice of 2 limes 2 tbs of fish sauce 2 tbs of rice wine vinegar 11/2 tbs of caster sugar 1/2 a cup of granulated peanuts, toasted in a dry pan until golden Steamed baby bok choy to serve Place the garlic, ginger, chilli, coriander, lime leaves & mint in a small processor or blender and blitz until you have a dry pesto like consistency.

41 Place the fish sauce, lime juice, rice wine vinegar and caster sugar in a small bowl. Whisk until the sugar dissolves. Add the asian aromatics from the processor and stir to combine. Have a little taste and adjust any seasoning to your liking. It should be hot, salty, sweet & sour. Set aside. Slice the leftover green part of the spring onions very finely from top to bottom and place in a bowl of iced water. They will go curly and make a lovely garnish. Place the rice, water and ginger in a saucepan and add a good pinch of sea salt. Bring to the boil, stirring occasionally and once boiling reduce heat to a simmer and place a lid on. Simmer for 12 minutes and then remove from the heat. Quickly remove the lid and pop in the sliced spring onions, place the lid back on and allow to rest for 5 minutes. The spring onions will wilt and be just cooked so you won t have that raw onion flavour. Heat a griddle or fry pan to nice and hot. Drizzle a little peanut oil over the salmon fillets and massage the oil into the fish. Cook on a high heat for approximately 4 minutes on each side until golden for medium. Just leave the fish in the pan longer if you like it well done. Stir the spring onions through the rice with a fork and fluff the rice. Divide the rice between four serving plates, placing the rice on one side of the plate. Lay the steamed Baby Bok Choy along side the rice and then place a piece of salmon on each plate diagonally over the rice and greens.

42 Spoon over the dressing and sprinkle over the roasted peanuts. Drain the green onions and place a lovely little pile on top and serve. Mexican Braised Lamb Shanks & Black Beans with Sweet Onion Salsa There is a rather complicated, traditional dish in Mexico

43 called Mole` that uses dark chocolate as its sweetening agent. The dish really appeals to me but because of its complexity I have resisted making it. I am also not in Mexico so figure it is totally OK to put an Em s Food spin on all of my global dishes. I am bone lazy. Why go to all of that effort when you can create something amazing just using some of the ingredients? This was delicious. Rich but extremely satisfying and really easy to make. Yes I used chocolate and WOW, what a standout! Prep time: 30 Minutes $$ Medium Budget Serves 4 Oil for frying 4 lamb shanks 2 dried chipotle chillies* 3 cloves of garlic 1 brown onion, roughly chopped 2 tsp of coriander seeds 2 tsp of cumin seeds 1 heaped tsp of dried oregano 1 cup of red wine 2 tbs of red wine vinegar 400gm tin of diced tomatoes Cooking time: 3 Hours

44 1 cup of beef stock 400gm tin of black beans, drained and rinsed 80gm of good quality dark chocolate (at least 70% cocoa) Juice of 1 lime Sea salt and cracked pepper 4 tbs of sour cream Steamed brown rice to serve (or white) For the salsa: 1 red onion, peeled, halved and sliced finely top to bottom 1 green chilli, finely sliced (seeds removed optional to reduce the heat) 1 cup of coriander leaves Juice of 1 lime 1 tsp of caster sugar Sea salt and cracked pepper Preheat the oven to 160 C Place the chipotle chillies in a small bowl or jug and cover with boiling water for 15 minutes.

45 Using a small frypan, dry fry the cumin and coriander seeds until fragrant. Heat a large oven proof pot and add a little oil. Season the lamb shanks on all sides and brown in the pot for about 6-8 minutes or until golden. Remove and set aside. Using a Ninja, Nutri Bullet or food processor, place the chipotle chillies (removing any stalks) with half of the water, onion, garlic, spices, oregano, tomatoes, vinegar and red wine and blitz until you have a paste like consistency. Using the same pot, add the paste and fry for about 4-5 minutes or until the paste has thickened and changed colour. Be careful adding it to the pot as it will splash so reduce the heat slightly before adding it. Add the stock and black beans and stir to combine. Bring the mixture to a simmer and then add the chocolate, a couple of pieces at a time and stir until melted and combined. Add the lime juice, season with salt and pepper and stir. Have a taste and adjust any seasoning to your liking. Return the shanks to the pot and spoon over the sauce so they are all covered and then place a piece of baking paper on top, tucking the sides down so it is nice and snug. Pop a lid on and bake in the oven for 21/2 hours, stirring and turning the shanks 3-4 times. If the sauce needs thinning, use the leftover chipotle water. For the salsa, place the lime juice and sugar in a small bowl

46 and stir until the sugar has dissolved. Add the onion and chilli, season with salt and pepper and stir to coat. Add the coriander leaves just before serving. To serve, divide rice between four serving plates. Top each plate with a lamb shank and spoon over the sauce. Place a dollop of sour cream on top and then a nice little bundle of the onion salsa and serve Miso & Ginger Chicken with Asian Mushrooms

47 Well this was good. I have never cooked with Miso before, not sure why it just wasn t on my radar. I will definitely be using it again. Tender breast fillets marinated in a mixture of fragrant Asian condiments and topped with gorgeously earthy Asian mushies. Topped with the ever present Asian herbs that are signature Em s Food, this dish will impress family and friends alike! Prep time: 20 Minutes Marinating time: 30 Mins Minimum Cooking time: 30 Minutes $$ Medium Budget Serves 4 Peanut oil for frying 4 x chicken breast fillets (trim the tenderloins and freeze for later use) 3cm piece of ginger, finely julienned (I use my peeler to peel strips and then use the knife to finely slice) 1 clove of garlic, finely minced 2 tbs of white miso paste 1 tbs of sambal oeleck (chilli paste) 2 tbs of honey 1/4 cup of rice wine vinegar 2 tsp of sesame oil 1 punnet of oyster mushrooms, halved 1 punnet of shitake mushrooms, sliced

48 1 cup of coriander leaves 2 spring onions, sliced diagonally 2 tbs of toasted sesame seeds Steamed Asian greens & steamed rice to serve Sesame oil for drizzling Pre heat the oven to 200 C In a jug or bowl, use a whisk to combine the miso, honey, chilli paste, rice wine vinegar, samba oeleck and sesame oil. Add the garlic and ginger and stir to combine. Score the breast fillets lightly, on the diagonal about 1.5cm apart with a sharp knife and place them in a shallow baking dish. Pour the miso marinade over the fillets, cover and refrigerate for at least 30 minutes. I marinated for about 2 hours but you could do it overnight if you like. Place the coriander leaves and spring onions in a bowl of iced water, drain just before serving. Remove the fillets from the marinade (save it for later), shaking off any excess and place on a lined baking tray. Bake in the oven for 30 minutes or until cooked right through. Heat a frypan and add a little oil. Fry the mushrooms for 3-5

49 minutes or until golden and then add the marinade. Allow the sauce to simmer on low for 8-10 minutes, adding a little water if it gets too reduced. Remove the breast fillets from the oven and allow to rest for a couple of minutes. Once rested, slice them on the score lines. For nice presentation I spoon rice into a small ramekin and invert onto the plates. Place your steamed greens beside the rice and fan the chicken over the top. Spoon over the mushrooms and sauce and top with the coriander and spring onion. Sprinkle over the sesame seeds and drizzle with a small amount of sesame oil (a few drops is enough) and serve. This would look really good on a large platter in the centre of the table too, with the rice on the side. Mediterranean Style Prawn & Chorizo Linguine

50 I made this a couple of weeks ago for my Mum & Partner but when I went to photograph it, my camera battery was flat. When I told them my ideas for the ingredients they both kind of gave me a bit of a What the? look, but once they were tucking in they were pretty impressed! I have to say, I was a little partial to this combo too so it was no drama at all to cook it again so that I could get the money shot. Not your traditional pasta combo but a seriously tasty one at that! Prep time: Minutes 30 Minutes Cooking time: $$ Medium Budget 20 Serves gm of linguine, cooked according to packet instructions

51 (about 8 minutes for al dente`) 1/4 cup of extra virgin olive oil 2 chorizo sausages, diced 200gm of raw prawn meat, chopped 2 garlic cloves, finely minced 1 small red onion, diced 1 baby fennel bulb, diced (be sure to remove the hard centre core) 1 small eggplant, diced 1 bag of baby spinach leaves Zest and juice of 1 lemon 1/2 a cup of dry white wine 1 tsp of chilli flakes 1 heaped tsp of smoked paprika 2 tbs of finely chopped continental parsley 100gm of soft goat s cheese (or feta if you prefer) Freshly grated parmesan and a drizzle of extra virgin for garnish Heat a large frypan to nice and hot and fry the chorizo until golden and a little crispy. Remove from the pan and place on a plate lined with paper towel until later. Using the same pan, reduce the heat to medium and add the

52 olive oil. Lightly fry the onion, fennel and eggplant until soft and then add the garlic, chilli flakes and lemon rind and fry for a further 1-2 minutes. Return the chorizo to the pan and sprinkle over the smoked paprika, stir to combine and then add the lemon juice and white wine. Reduce the heat to low and simmer for a few minutes. If the mixture looks like it is drying out add a couple of tablespoons of pasta water. When the pasta is almost done, add the prawns and baby spinach leaves to the pan. Cook for a couple of minutes until the spinach has wilted and the prawns have changed colour and then add half the chopped parsley. Drain the pasta and add it to the pan, again using a bit of the pasta water if needed. Toss well to combine. Divide the pasta between four or five serving bowls. Top with a smattering of parmesan, parsley and crumble over the goat s cheese. Finish with a little drizzle of extra virgin olive oil and enjoy! Warm Asian Beef, Noodle & Tomato Salad with Chilli Tamarind Dressing

53 Oh wow! Loved this dish. Inspiration came from Gourmet Traveller s latest Slow Food Cookbook, however heading into Spring I just didn t feel like slow cooking. I loved the idea of the tomato salad (and the beef) but thought it would better suit my food mood if it was cooked on a nice hot grill. Really difficult to pick the stand out in this dish as every ingredient married so well together.. it was seriously good. A definite favourite in the warmer months. Prep time: 30 Minutes Marinating time: Min 30 Mins Cooking time: 20 Minutes $$ Medium Budget Serves 4 2 x 300gm Porterhouse steaks (approximately inches

54 thick) 2 tbs of Kecap Manis (Indonesian sweet soy) 2 tbs of light soy sauce 2 tbs of Sriracha chilli sauce (any hot chilli sauce will do but not sweet) 400gm of assorted tomatoes, sliced, halved or wedged (I did all 3 purely for aesthetics) 200gm of snow peas, strings removed and sliced top to bottom 1 cup of coriander leaves 1/2 cup of Thai basil leaves (mint, vietnamese mint or normal basil will do if you can t get it) 1/2 a red onion, thinly sliced top to bottom 200gm of rice stick noodles Deep fried shallots, for garnish For the Chilli Tamarind Dressing: 2 tbs of peanut oil (grapeseed oil, vegetable oil will also do) 2 tbs of tamarind concentrate (or paste dissolved in the water) 80ml of boiling water 1 garlic clove, finely minced 2 long red chilli s, seeds removed and very finely minced (you can use a small processor for this and the garlic)

55 1 red eschallot, finely diced 2 tbs of fish sauce 3 tbs of coconut sugar (brown will do but halve the quantity) Juice of 1 lime Mix the kecap manis, soy and sriracha sauce together in a small bowl and pour over the steaks in a shallow dish. Make sure the steaks are well covered in the marinade and set aside for at least 30 minutes. Mix the tamarind concentrate and boiling water together and stir well. Strain the mixture through a fine sieve and discard any leftover pulp. Heat a medium sized saucepan and add the oil. Fry the garlic, chilli and eschallot on a low to medium heat for approximately 10 minutes. Add the coconut sugar and fry for a further 3-5 minutes or until caramelised. It will probably split but don t worry, it will come together again when the liquid is added. Pour in the tamarind liquid and fish sauce and stir to combine. Simmer for a couple of minutes and then remove from the heat. Allow to cool a little and then stir in the lime juice. Have a taste, it should be slightly hot, sweet and sour. Place the snow peas in a small bowl and cover with boiling water. Allow to stand for 2-3 minutes and then drain and run under cold water. Place them, the tomatoes, red onion, coriander leaves and thai basil leaves in a large bowl and toss gently to combine.

56 Heat a BBQ grill or griddle pan to a nice high heat. Cook the steaks for approximately 4 minutes either side for medium rare (cooking time will depend on thickness of steak). Remove from the grill and set aside to rest for 4 minutes. Slice the steaks across the grain about 1/2cm thick. Place the noodles in a large pot of boiling water for 6 minutes. Drain and rinse under hot water, place them back in the pot and pour a little of the leftover steak marinade in the pot. Toss to combine. To serve, divide the noodles between four serving plates. Using your hands, grab a nice pile of the tomatoes and place it beside the noodles. Scatter the sliced steak over the top and then spoon over the dressing (you may have leftover dressing). Sprinkle over some crispy shallots and serve. Quinoa & Green Veggie Detox Soup

57 I will admit, I am rather partial to a few too many wines. Most weekends. We also lead quite busy social lives so the weekends are usually full of indulgent food, less sleep than is probably good for us and we are not getting any younger etc etc. So, come Monday and particularly in the winter I crave goodness. A whole big bowl of it. Life is all about balance after all. There are no hard and fast rules for this soup. Use whatever greens (broccoli, asparagus, beans etc) you may have in the bottom of the crisper or if you have a veggie garden, raid it. I am just giving you my version of what I had at the time. Prep time: Minutes 15 Minutes Cooking time: $ Low Budget 15

58 Serves 2 2 cups of vegetable or chicken stock 2 cups of water 1/3 cup of quinoa 1/2 a red onion, finely diced 1 clove of garlic, finely chopped Grated rind of 1 lemon 1/2 cup of baby peas 3 broccolini stalks, chopped 1 zucchini, diced 2 celery stalks, chopped 2 cups of chopped kale 2 tbs of chopped fresh parsley 2 tbs of freshly grated parmesan cheese (optional but fab flavour) 1 tsp of chilli flakes Sea salt and cracked pepper Lemon wedges to serve Place the stock, water, onion, garlic, quinoa and half the grated lemon rind in a medium sized saucepan and bring to the boil. Pop a lid on and reduce to a simmer for approximately 8 minutes or until the quinoa is almost cooked.

59 Remove the lid and pop in all of the vegetables except the kale. Place the lid back on and allow the veggies to blanche for a further 2-3 minutes. Place the kale in the pot and cook for approximately 1-2 minutes or until just wilted. Season with salt and pepper and stir the kale through. Divide the soup between two bowls and sprinkle over the parmesan, parsley and chilli flakes and serve. Pork & Prawn Wombok with Red Curry Sauce Rolls

60 If you ve been following me a while you must realise by now that I like to mix things up a bit. Think a little outside the box. So when I came up with this idea for Asian inspired cabbage rolls it was a rather tense Em s Food Kitchen moment. There is always a chance that these fusion style recipes will be a dismal failure and that is not a feeling I am entirely comfortable with. No one likes to be a failure and for me, especially in my kitchen. No fear! I am pleased to say they were a success, the kids and dog were allowed to re-enter the kitchen and I am confident that I can pass the recipe on and even the most basic of cooks will be able to master these little bundles of sheer delight! They were delish! Prep time: 45 Minutes $$ Medium Budget Cooking time: Serves 4 Oil for frying (peanut or vegetable) 16 Wombok cabbage leaves 500gm of pork mince 250gm of green prawn meat, chopped 2.5cm piece of ginger, peeled and roughly chopped 2 garlic cloves, roughly chopped 6 coriander stems, roughly chopped 1 lemon grass stalk (white part only) 1 red chilli, deseeded and roughly chopped 30 Minutes

61 1 egg, whisked 2 tbs of red curry paste 400ml tin of coconut cream 2 tbs of fish sauce 2 tsp of caster sugar Juice of 1/2 a lime 1 cup of bean sprouts 1 cucumber, deseeded and finely diced 1 cup of coriander leaves Steamed jasmine rice to serve To prepare the cabbage leaves, use a sharp knife to cut the hard vein out of the bottom of the leaves in a V shape. Take half of the hard stems and finely chop them and set aside and discard the rest (or munch on them like I did). Heat a large pot of water to boil. Using a pair of tongs, dunk the cabbage leaves in the boiling water for about 10 seconds and then place them in a sink of cold water. Place the ginger, garlic, chilli, coriander stems and lemon grass in a small food processor and blitz until they are chopped nice and fine. Place half the mixture in a large bowl and set aside the rest for the sauce. Place the prawns, pork mince, egg, the chopped cabbage stems and one tablespoon of the red curry paste in the bowl with the aromatics and mix well to combine.

62 Spread out two cabbage leaves on a board with the cut out V ends in the centre and overlapping so there are no gaps. Place two tablespoons of the pork mixture in the centre, pull the sides in and roll the cabbage leaves until you have nice sealed bundles. Repeat with the remaining leaves and mixture. Don t worry if they are not perfect just try to have as few gaps as possible. Place two cups of water in a wok with bamboo steamers (stacked) or a metal steamer that lays flat (the kind that fold out) and place the cabbage rolls on it. Cover with a lid and bring the water to a simmer. Steam the cabbage rolls for approximately minutes. The cabbage rolls are cooked when they are nice and firm when pressed gently. Heat a large pot and add a little oil. Lightly fry the remaining aromatics until fragrant before adding a tablespoon of red curry paste. Fry for 30 seconds before adding the coconut cream, fish sauce, sugar and lime juice. Stir to combine and bring to a simmer. In a bowl combine the sprouts, cucumber and coriander leaves. Toss gently to combine. Divide steamed rice between four serving plates. Top each plate with two cabbage rolls and spoon over the sauce. Garnish with a nice handful of the sprout salad and serve.

63 Pesto Chicken Meatball & White Bean Hot Pot with Bocconcini Toasts Mmmmmmmm.this was good. Another concoction thought of in the wee hours of the morning. Pesto laden chicken meatballs in a rich, protein packed, hearty bean stew. It would have been low carb but I just couldn t go past the thought or molten bocconcini on crunchy toasts to mop up the sauce. Winner, winner. Prep time: 30 Minutes $$ Medium Budget Cooking time: 1 Hour

64 Serves 4 500gm of chicken mince 1 cup of Em s pesto (click on link below for recipe) 1 egg 1 cup of bread crumbs 1 brown onion, peeled and finely diced 2 garlic cloves, finely minced 6 slices of flat pancetta, diced 1 tsp of dried oregano 1 tsp of chilli flakes 2 x 400gm tins of butter beans, drained and rinsed 1 cup of dry white wine 1 punnet of assorted cherry or grape tomatoes 400ml of tomato puree 1 tsp of sugar Sea salt and cracked pepper Freshly grated parmesan for sprinkling 2 tbs of chopped fresh parsley 8 slices of Italian bread or sourdough 6 Bocconcini, sliced

65 Extra virgin olive oil for drizzling Place the chicken mince, pesto, egg and breadcrumbs in a large mixing bowl and mix well to combine. Heat a large heavy, based pan and add a little oil. Wet your hands and using a soup spoon, scoop out rounds of the chicken mixture and shape into golf ball sized meatballs (you may need to re-wet your hands as they were sticky little suckers!). Cook in the pan in batches until golden on both sides and place on a plate lined with paper towel. As there is cheese in the pesto it is best to use a non stick pan if you have one. In the same pan, add a little more oil and fry the pancetta until golden. Remove and set aside. Fry the onion until soft and then add the garlic, oregano, chilli flakes. Fry for a further minute or so, being careful not too burn the garlic. Add the pancetta back to the pan and pour in the wine. Allow to reduce by about half before adding the butter beans, cherry tomatoes, tomato puree and sugar and stir to combine. Season with a little salt and pepper and bring to a simmer. Return the meatballs to the pan and gently spoon the sauce over them. Pop on a lid and simmer for 30 minutes before removing the lid and allowing the mixture to reduce on a low heat for 15 minutes. Heat your grill to nice and hot. toaster until golden and place Drizzle the toasts with a little the slice bocconcini between the Cook the sliced bread in a on a lined baking tray. olive oil and then divide toasts. Place under the

66 grill until golden and bubbling. To serve, divide the stew between four Sprinkle over chopped fresh parsley and before finishing off with a final drizzle olive oil. Serve with toasts and a green broccolini. Quick Beef Pho serving bowls. grated parmesan of extra virgin salad or steamed

67 Since I started this website I have had quite a few requests to produce my version of this aromatic Vietnamese beef soup. What the hell was I waiting for! Tender beef strips cooked in a gorgeously scented Asian broth and topped with crunchy aromatic sprouts and herbs with slippery strands of rice noodle.simply sensational. This will be a Mum I feel sick soup, a new comfort food that is not only light on the waistline but is so simple to make it is almost ridiculous. Beef Pho, where have you been all my life? Prep time: 20 Minutes $$ Medium Budget Cooking time: 30 Minutes Serves 4 400gm of beef fillet* 1 litre of beef stock 1 litre of water 5cm piece of ginger, sliced 3 cloves of garlic, peeled and bruised with the flat of your knife 1 onion, peeled and cut into quarters 3 Star anise 2 cinnamon sticks 2 tbs of caster sugar 1/3 cup of fish sauce

68 350gm of flat rice stick noodles 3 handfuls of been sprouts 1 large red chilli, seeds removed, halved and thinly sliced 1/2 cup of mint leaves 1/2 cup of coriander leaves 1/2 cup of vietnamese mint leaves (thai basil or normal basil will substitute) 3 spring onions, very finely sliced diagonally Place the stock, water, ginger, garlic, onion, star anise, cinnamon sticks, caster sugar and fish sauce in a large stock pot. Bring to the boil, reduce to a simmer and cover with a lid for 30 minutes. You can definitely do this for longer and I am quite sure the flavours will intensify but I am just giving you the quick version. After 30 minutes strain the stock and discard all of the aromatics. Return the stock to the pot and make sure it is nice and hot before ladling over the soup as it will literally cook the thin strips of beef. Slice the beef into wafer thin strips. A good tip is to freeze the beef first and slice it when it is defrosting. In a large bowl place the bean sprouts, chilli strips, coriander, mint, vietnamese mint and spring onions and toss gently with your fingers. Cook the rice noodles according to packet instructions. Drain

69 and run through a little hot water. Divide the noodles among four serving bowls. Top with the beef strips and ladle over the hot broth. Top the soup with the crunchy sprout mix and serve immediately. *I prefer to use beef fillet because it is so tender but by all means use sirloin if it better suits your budget. Just remove the fat from the edge before slicing into thin strips. Dukkah Crumbed Schnitty Subs with Carrot Salad & Harissa Aioli

70 Love it when State of Origin comes around (Australian Rugby League competition between QLD & NSW) but not for the footy. I know, I know I will probably offend some as it is a much loved game but for me it has lost its appeal over the years. I do however love coming up with Footy Food recipes. Big, hearty burgers and the like where the juices run down your chin while you have a gob full of food and you are yelling out Come on Ref!!. Nothing beats it. Mates, beer, footy & food. Tops. Prep time: Minutes Serves 4 30 Minutes Cooking time: $-$$ Low to Medium Budget 20

71 Oil for frying 2 large chicken breasts 2 tbs of store bought dukkah 2 cups of panko crumbs 2 eggs, whisked 2 tbs of milk Sea salt and cracked pepper 4 turkish sub rolls, halved lengthways 2 large carrots, finely julienned 1 cup of coriander leaves, roughly chopped 1 small red onion, halved and sliced top to bottom very finely 12 little gem lettuce leaves 1 cup of store bought aioli 2 tbs of harrisa paste A squeeze of lime juice Sea salt and pepper I served this with chargrilled corn cobs but you could serve with chips if you prefer Preheat the oven to 180 C. Lay each breast fillet flat on a chopping board and run your knife through the middle sideways (on the flat). Lay the

72 chicken between two pieces of cling wrap and bash them lightly with a rolling pin to flatten them out. Pour the crumbs on a plate and add the dukkah. Mix with your hands so the dukkah is dispersed evenly through the crumbs. Whisk the milk into the eggs and season the flour with salt and pepper. Set up an assembly line. Dust the chicken lightly in seasoned flour, dip in the egg and then press into the crumbs so that both sides have a generous coating of crumbs. For better schnitzel results you can pop the crumbed schnitzels in the fridge for half an hour. Heat enough oil in a large pan to coat the bottom and once the oil is nice and hot, fry the schnitzels on both sides until golden. Pop on a rack, inside a baking tray and place in the oven for 5-10 minutes. Combine the carrot, coriander and onion in a small bowl, season with salt and pepper and toss well. Place the aioli, harissa paste and lime juice in a bowl and stir to combine. Lay the halved turkish rolls on a baking tray and drizzle with a little olive oil. Bake in the oven for 5 minutes or until just golden. To assemble the burger, lay three of the lettuce leaves on the bottom half of the bun. Top with a generous helping of the

73 carrot salad. Lay a schnitzel on top and spoon over the aioli before placing the top of half of the bun on top. Serve on a large plate with plenty of paper towel! Korean Slow Braised Beef with Carrot Pickle I am always looking for new Asian cuisine to cook and have always been fascinated by the lesser known cuisines of Korea & Cambodia. We always seem to have the staple Thai, Chinese & Malaysian so when I found a recipe for Korean beef ribs, I knew I had to take the basis of it and add a little Em s Food spin. For starters, I didn t have ribs. I had a big wad of

74 gravy beef that I knew would work really well cooked low and slow in gorgeous Asian aromatics. I also love how the Korean cuisine often uses pickles (Kimchi is the new food fad in Oz) and there is a well known Korean dish called Bibimbap that uses beef, rice and pickled carrot, among other things. It is often eaten for breakfast so has an egg on top. Well this was not breakfast and it is not traditional but it has all the elements of a sensational Korean feed. Pretty happy with the outcome, pretty happy indeed. This could definitely go in the slow cooker or thermo. Brown the beef for more intense flavour and cook on high for 5-6 hours. Keep an eye on the liquid and add water periodically if the mixture is looking too dry. Prep time: 20 Minutes $-$$ Low to Medium Budget Cooking time: Serves 4 Peanut or vegetable oil for frying 800gm of gravy beef, cut into 2.5cm chunks 4cm piece of ginger, finely grated 3 garlic cloves, finely chopped or crushed 2 green onions, sliced into 2cm batons 2 long red chillies. seeds removed and julienned 1 bay leaf 2.5 Hours

75 2 tbs of sambal oeleck (or Korean chilli paste if you happen to have it) 1/2 cup of light soy sauce 1/3 cup of firmly packed brown sugar 1/2 cup of beef stock 1-2 cups of water 2 medium carrots, peeled, halved and finely julienned (use a mandolin or julienne peeler if possible) 1/2 cup of rice wine vinegar 1/4 cup of caster sugar 2 green onions finely sliced diagonally 1/2 bunch of coriander, roughly chopped 2 tbs of toasted sesame seeds Sesame oil, for drizzling Steamed rice and Asian greens to serve Preheat the oven to 160 C Heat a large oven proof frypan and add a little oil. Brown the beef in batches and set aside. In the same pan, add a little more oil if needed and fry the garlic, ginger and chilli for 60 seconds or until aromatic. Pop in the green onion batons and fry for a further minute and then add the bay leaf, samba oeleck, soy, brown sugar and beef stock. Stir to combine and then return the beef to the pan, juices and all. Bring to a simmer and then lay a sheet of baking paper over

76 the top of the beef, tucking the sides in. Pop on a tight fitting lid and place in the oven for approximately 2.5 hours. Check the beef every half an hour and add a little water each time. Remove the lid for the last half an hour and allow the mixture to reduce slightly. Place the spring onion and coriander in a bowl of ice cold water. This will really crisp and freshen everything up. Drain before serving. Place the carrot, vinegar and sugar in a small bowl and stir to combine until the sugar has dissolved. sit and infuse for half an hour. Allow the carrot to To serve, divide steamed rice between four bowls and top with the beef mixture, making sure to use all of the sauce. Top the beef with a nice pile of carrot pickle and garnish with the coriander and spring onion. Sprinkle over the sesame seeds and a small drizzle of sesame oil (be careful not to use too much as it can over power) and tuck in.

77 Sri Lankan Goat Curry with Lemon Pickle I have always wanted to cook with goat. Apart from being one of my favourite animals (love the goat videos) they are by far the unsung hero in the meat department. It has a gorgeously subtle flavour, far less fat than a lamb shoulder and it is the perfect meat for carrying heavy spices. This would have to be in my top 5 curries, in fact I would even go so far as to say it is numero uno. Big call but I do believe it was the flavour of the meat that took this curry to its grand heights because it was different, not your everyday. Outside the box.a little like myself Goat may not be as difficult to get as you think. Ask your local butcher or get online and see how it is sourced in your area. If you are in the Hunter I found gorgeous rolled and boned goat shoulders from Hunter Valley Chicken & Game. I

78 also used a Sri Lankan spice blend for this curry that I got from Herbies online (use link below) so there are no excuses that you can t get the ingredients. If by some chance you can t get any goat then by all means use lamb shoulder. nkan-curry-special-blend-45g/ Prep time: Hours 20 Minutes $$ Medium Budget Cooking time: 2.5 Serves 6 2 tbs of oil 1 tbs of unsalted butter 1.2 kg boned goat shoulder, diced into 2.5cm chunks 3 cloves of garlic, finely chopped 5cm piece of ginger, finely grated 4 sprigs of curry leaves, leaves removed and stalks discarded 1 large brown onion, peeled, halved and sliced top to bottom 1 square of shrimp paste (or 1 teaspoon) 2 tbs of Sri Lankan curry powder 1 tsp of coriander seeds, ground in a mortar & pestle 2 tsp of chilli powder (more if you like it hot)

79 1 tbs of turmeric 1 tsp of salt & a good sprinkle of black pepper 400ml of coconut milk 400ml of water Juice of 1/2 a lemon 12 eschallots, peeled and left whole 2 large green chillies, seeds removed and roughly sliced (not too finely) Extra butter and oil for frying the eschallots and chillies (1 tsp of butter, 1 tbs of oil) A good handful of coriander, roughly chopped Greek yoghurt and steamed basmati rice to serve For the Lemon Pickle: 2 tbs of olive oil 1 whole lemon, quartered and very finely sliced (any seeds that you can get at removed) 2 tsp of mustard seeds 1 tsp of turmeric 1 red chilli, deseeded and finely sliced Sea salt

80 Heat a heavy based pan or pot to a medium heat and add the butter and oil (you can use ghee if you prefer). Once melted add the onion, garlic, ginger and curry leaves. Fry for approximately 5 minutes until the onion is soft and then add the goat. Fry the goat until is starting to colour from the heat, turning it over all the time. Once browned add the spice blend, turmeric, chilli powder and salt, again stirring continuously to stop the spices sticking to the bottom until gorgeously aromatic. Pour in the lemon juice, coconut milk and water and then crumple the shrimp paste into the sauce before stirring to combine. Allow the mixture to come to a simmer then place on a tight fitting lid. Simmer for approximately 1.5 hours, stirring occasionally. To make the pickle, heat a small fry pan and add the oil. Once warm add the mustard seeds and when they start to pop and sizzle add the lemon, chilli, turmeric, salt and pepper. Stir well to combine and keep on the heat for about 20 seconds giving the pan bit of a shake. Remove from the heat and allow to cool. Heat another pan and add the extra butter and oil. Once sizzling pop in the eschallots and fry them for about 5 minutes, turning and basting periodically until golden. Add the chilli when they are almost done and the add them to the curry. Gently fold them through and then simmer the curry with the lid off for a further 30 minutes. Have a taste of the curry and adjust any seasoning if necessary. I like to serve this kind of curry banquet style. Rice, pickle, yoghurt, pappadum, flatbreads and even a nice green salad in the centre of the table or kitchen bench with the curry proudly taking centre stage. It s nice to see people

81 heading back for seconds and even nicer when they are too polite and there are leftovers. Braised Chicken in Red Wine with Parsnip Mash

82 Nothing speaks of winter more than a slow braise with rich red wine on a creamy mash. This could be called a variation of a traditional Coq Au Vin although I added a few ingredients to really bolster the flavour. Such awesome comfort food, perfect for a cold, blustery night. The beauty of this is it can be on your table within an hour without compromising on flavour. Prep time: 25 Minutes $$ Medium Budget Cooking time: Serves 4 Olive oil for frying 8 Chicken thigh fillets, excess fat trimmed 1 Hour

83 8 slices of pancetta, roughly chopped 3 cloves of garlic, finely minced 1 brown onion, peeled and diced 1 carrot, peeled and diced 2 celery stalks, halved lengthways and chopped 8 thyme sprigs, leaves removed from stems 2 sprigs of rosemary, leaves removed from stems and roughly chopped 1 bay leaf 2 cups of good quality red wine 1 cup of chicken stock 11/2 tbs of plain flour Sea salt and cracked pepper 2 tbs of chopped fresh parsley For the Parsnip Mash: 2 parsnips, peeled and chopped 2 large cream delight potatoes, peeled and chopped 40gm of butter 100ml of pure cream Sea salt and cracked pepper

84 Pre heat the oven to 180 C Heat a large, oven proof pan and add a little olive oil. Season the chicken on both sides and fry on both sides until golden. Remove from the pan and set aside. Add a little more oil if needed and fry the pancetta until golden. Add the onion, garlic, thyme, bay leaf and rosemary until the onion is starting to soften and then pop in the carrot and celery. Fry until the vegetables are softening and then sprinkle over the flour. Cook the flour off for 1-2 minutes before pouring in the wine. Stir continuously to eradicate any lumps before adding the stock. Continue stirring until the sauce is nice and thick. If you feel it is too thick just add a little water until you have a nice rich gravy. Return the chicken to the pan, juices and all, and spoon the sauce over so that the chicken is nestled in the sauce. Tear off a sheet of baking paper, lay it on the chicken, tucking the sides down. Place a tight fitting lid on and place the chicken in the oven for 45 minutes. To make the mash, place the parsnip and potatoes in a large pot of salted water, cover and bring to the boil. Boil gently for minutes or until tender when pierced with a knife. Once cooked, drain and return to a low heat. Use a potato masher to mash the parsnip and spuds until lump free and then stir in the butter, cream and a generous sprinkle of salt and pepper. Whip until creamy. To serve, divide the mash between four serving plates. Make a well in the centre of the mash with the back of a wooden spoon

85 and place 2 thigh fillets in the centre. Spoon over the sauce and top with a generous smattering of chopped fresh parsley. Serve with a side of steamed greens, pour yourself a lovely glass of light red and enjoy! Slow Cooked Chermoula Lamb Shanks with Apricot & Pistachio Cous Cous How good are lamb shanks? Oh my lordy lord, I just love them.

86 Particularly when you can just set and forget after minimal prep, come home to a house smelling of rich spices, whack together a quick side and dinner is served. This one is for the slow cooker my friends, or a good 3-4 hours in a 170 C oven covered with a tight fitting lid. This is an Em s Food creation that has made me quite proud! The lamb shanks were marinated in a Chermoula Spice Paste (Em Style see link below) overnight to really maximise flavour. It is a brilliant one to make a double batch of as it is perfect for loads of Middle eastern style dishes. Prep time: time: 20 Minutes after marinating 7 hours on low $$ Medium Budget Serves 4 Oil for frying 4 decent lamb shanks, french trimmed 4 tbs of Chermoula Paste (click on link below) 1 cup of beef stock Juice of 1/2 a lemon 1 x 400gm tin of crushed tomatoes 2 tbs of honey 4 tbs of greek yoghurt Cooking

87 Sea salt and cracked pepper Parsley leaves and crushed pistachios for garnish For the Cous Cous: 1 cup of cous cous 1 cup of chicken stock, warmed grated rind of 1 lemon Juice of 1/2 a lemon 1/2 cup of chopped apricots 1/2 cup of toasted pistachios, crushed 1 bag of baby spinach leaves Sea salt and cracked pepper Place the lamb shanks in a shallow baking dish and place a tablespoon of chermoula paste on each shank. Use your hands to really massage the chermoula into the shanks, cover and refrigerate overnight if possible but for a minimum of 2 hours. Remove the shanks from the fridge and use a spatula to scrape off any excess chermoula paste. Heat a large frypan and add a little oil. Fry the shanks on all sides until golden and then place in the slow cooker. In the same pan, fry the scraped chermoula paste for a couple of minutes until fragrant. Pour in the lemon juice, stock and tomatoes and season with salt

88 and pepper. Add the honey and stir to combine. Bring the mixture to a simmer and once boiling, pour the sauce over the shanks. Tear off a piece of baking paper and place it on top of the shanks and sauce, tucking the sides down. Pop the lid on and cook on low for 7 hours or until the meat is falling off the bone. If you are home while they are cooking, baste occasionally but this is not essential. Toast the pistachios in a dry pan until they are just starting to go golden. Cool slightly before chopping them roughly or pulsing them in a mini food processor. Heat the stock in the microwave or on the stove until simmering. Remove from the heat and pour in the cous cous and pop the lemon rind in. Cover with a tight fitting lid and allow to stand for approximately 5 minutes. Heat a fry pan and add a little oil. Fry the apricots and spinach leaves until they have just wilted. Remove the lid from the cous cous and fluff with a fork. Stir through the apricots, spinach and 3/4 of the pistachios and season with a little salt and pepper. Divide the cous cous between four serving plates. Carefully, using a large spoon, remove the shanks from the slow cooker (trying to keep the meat intact purely for aesthetic purposes) and place on top of the cous cous. Stir the sauce in the slow cooker and spoon over the shanks before topping each plate with a dollop of greek yoghurt, a smattering of the pistachios and a few extra parsley leaves. Serve immediately and enjoy!!

89 Chermoula Paste This traditional Moroccan spice paste is perfect for slow cooking, grilling, barbecuing and marinating. Fragrant, spicy and fresh it is perfect with red meat, chicken and fish. I actually double the batch and freeze half for next time. Prep time: 10 Minutes $ Low Budget Makes 1 cup (approximately) Cooking time: 2 Minutes

90 11/2 tsp of cumin seeds 1 tsp of coriander seeds 1 brown onion, coarsely chopped 1/4 cup of lemon juice 1/2 cup of chopped, fresh coriander 1/2 cup of chopped, fresh continental parsley 2 cloves of garlic, roughly chopped 2 tsp of grated ginger 1 tbs of paprika 2 tsp of ground turmeric 1/4 tsp of cayenne pepper Sea salt and cracked pepper 1-2 tbs of water Place the cumin and coriander seeds in a dry pan and heat until fragrant and the seeds start to pop slightly. Place the coriander, parsley, seeds, lemon juice, onion, garlic, ginger, paprika, turmeric and cayenne pepper in a small food processor, season with salt and pepper and pulse until you have a fine paste adding a little water if needed. Store in a jar in the fridge for up to two weeks or freeze in a zip lock back for up to 3 months.

91 Crispy Salmon with Mushrooms, Greens & Asian Noodle Broth Inspiration for this dish came from one of my Facebook followers (you know who you are) who had a similar dish at a restaurant (I think) and asked me to come up with it. I am fairly certain the dish she had was a poached salmon fillet but I like the idea of that super crunchy salmon skin as a contrast to the softness of the other ingredients. Slippery noodles, tender mushrooms and Asian greens immersed in a fragrant broth topped with a juicy salmon fillet.it doesn t get much better than that. Prep time: 30 Minutes Cooking time: 30

92 Minutes $$ Medium Budget Serves 4 4 x 150gm Salmon Fillets (skin on) 1 litre of vegetable stock 1 litre of water 1/2 cup of soy sauce 1/4 cup of shaoxing wine (chinese rice wine) 1 tbs of rice wine vinegar 1 tbs of mirin seasoning 3cm piece of ginger, roughly sliced 3 garlic cloves, bruised 1 stalk of lemon grass, bruised with the back of your knife 1 chilli, sliced down the centre leaving the end intact 3 spring onions, halved 3 coriander roots and stems (washed thoroughly) 3 star anise 1 punnet of asian mushrooms (I used enoki and shimeji but shitaki would also be good) 1 bunch of gai larn, ends removed and slice into 3cm batons 4 x portions of rice vermicelli noodles 2 spring onions, finely sliced on the diagonal (place in iced

93 water to crisp and curl) 1 cup of coriander leaves 2 tsp of sesame oil Sea salt and cracked pepper Place the stock, water, ginger, chilli, garlic, lemon grass, star anise, spring onions, coriander stems & roots, soy sauce, shoaxing wine, rice wine vinegar and miring in a large stock pot and stir to combine. Bring to a simmer and allow the broth to simmer for approximately 30 minutes until aromatic. Use a slotted spoon or strainer to remove the aromatics so that you have a nice clear broth. Place the vermicelli in a bowl and cover with cold water. Allow to soak for 8 minutes or until just tender. They will cook further in the broth. Drain, run under hot water and divide among four serving bowls. Break up the mushrooms roughly with your fingers and divide among the bowls. They will also cook in the broth. Heat a frypan to smoking hot and rub a little oil into the skin of the salmon. Season generously with salt and pepper and place the fillets in the pan, skin side down for 4-5 minutes or until the skin is nice and crispy. Flip and cook on the other side for 2-3 minutes if you like your salmon medium or for longer if you like it cooked through.

94 Bring the broth up to a decent boil again and pop the greens in. They will wilt instantly, cook for 1 minute and then remove with a slotted spoon and place them in the bowls on top of the noodles. Carefully transfer each salmon portion to the bowls, skin side up and then ladle over the hot broth. Top the salmon with the spring onion and coriander leaves and drizzle over a little sesame oil. Serve immediately. Little Beef Welly s with Cauliflower Puree and Red Wine Jus

95 I have always wanted to cook this delectable 70 s dinner party dish but was not too confident as to how it would turn out. With my Husband, Sister and Brother-in-law as guinea pigs I felt that all would be forgiven after a few vino s if they turned out to be a dismal failure. I am utterly stoked to say they were a huge success! Tender beef wrapped in glorious mushroom duxelle and thin slices of prosciutto prevented the golden, buttery pastry from becoming a soggy lump on the plate. Accompanied by a light but creamy cauliflower puree and topped with a rich red wine reduction (pause as I am salivating just thinking about it) these immensely satisfying bundles of joy were a sensation! Although a little fiddly and time consuming, I don t believe this dish requires a huge amount of cheffy skill. Just be patient, don t worry about getting your hands dirty. Grab a glass of wine and enjoy the process!

96 Prep time: 1 Hour Cooking time: 45 minutes $$_$$$ Moderately expensive (but so worth it) Serves 4 Olive oil for frying 20gm of butter 4 x 200gm pieces of centre cut beef fillet* 4 sheets of puff pastry 250gm of swiss brown mushrooms, whizzed up in a processor to breadcrumb consistency 1 small brown onion, finely diced 6 thyme sprigs, leaves removed from stem 8 slices of prosciutto 2 egg yolks, whisked Sea salt and pepper Thyme leaves for garnish For the Red Wine Jus: 3 cups of good red wine 1 cup of beef stock 2 thyme sprigs

97 80gm of butter, diced For the Cauliflower Puree: 1/2 a cauliflower (approx 400gm), roughly chopped 1/2 a cup of chicken stock 20gm of butter 100ml of cream sea salt and pepper This can be made ahead to the point where all you have to do is bake in the oven. I just popped the Welly s in the fridge and covered with a damp tea towel to keep the pastry moist. Pre heat the oven to 220 C Heat a frypan and add a little oil and butter. Add the onion and fry until translucent before adding the thyme leaves and mushrooms. Fry the mushrooms on a high heat, stirring occasionally for 10 minutes or until they are cooked through and any water has evaporated. Season with salt and pepper once cooked. Remove the mushrooms from the pan and place in a bowl for later. Wipe the pan out and return to the heat. Drizzle a little olive oil over the beef fillets and season with salt and

98 pepper. Rub the oil evenly into the beef and then sear for approximately 1 minute on each side or until browned all over. You don t want to over cook the beef at this stage (or any stage) as it will cook properly in the oven. Lay a sheet of pastry on the bench and place 2 slices of the prosciutto in a cross pattern in the centre of the pastry. Spoon over a few tablespoons of the mushroom mixture, keeping it on the prosciutto. Once you have spread it out evenly, place a beef fillet in the centre of the cross and grab the ends of the prosciutto to wrap it up all four sides of the beef. Don t panic too much if it tears, just try and keep it as neat as possible. Lift the edge of pastry closest to you and lift it up and over the beef, overlapping with the other side so you have a cylinder shape. Press firmly to seal the seam underneath and tuck the edges down with your hands. Trim the edges and seal with your thumbs and then tuck the outside edges under the parcel so that all of the seams are hidden underneath. Use the leftover pastry to cut out 3 leaf patterns and place them on top. Use a pastry brush to glaze the pastry with the egg yolk. Repeat with the remaining Welly s. Once they are all done either pop them in the fridge with a damp tea towel or place them in the hot oven, 20 minutes for medium rare. To make the cauliflower (can also be made ahead and reheated later), place the cauliflower in a saucepan with the butter and stock and season with salt and pepper. Cover with a lid and bring to the boil. Simmer for approximately minutes or until the cauli is really tender when pierced with a knife. Add the cream, stir and use a stick blender or normal blender to puree the mixture until smooth. Have a taste and adjust

99 any seasoning if necessary. For the Jus, pour the red wine into a shallow pan (preferably the one you seared the beef in still with all of the brown bits on the bottom) and add the thyme sprigs. Bring the wine to the boil, reduce to a simmer and allow the wine to reduce by about half. Add the stock and again reduce by half until you have approximately 2 cups of liquid. Once reduced, strain the liquid through a sieve and discard the thyme leaves then return the liquid to the pan. Just before serving, season with salt and pepper and whisk the butter in a little at a time until you have a lovely, glossy sauce. To serve, place a large dollop of cauliflower puree on one side of the plate and smear it across with the back of a spoon. place the Welly in the centre, drizzle over the Jus and scatter over a few thyme leaves. Serve with a side of steamed greens and sit proudly while your guests moan with utter delight! *I bought two whole fillets and cut the centre pieces out myself. I set aside the leftovers for another meal. If you don t want to do it that way ask your butcher for the centre cut about inches thick for each piece French Lentil & Scallop Salad

100 with Chorizo Crumbs This was the starting line-up for a dinner party I had last weekend in celebration of my Hubbies birthday. It would make an equally gorgeous lunch dish for the ladies. Divine scallops sat proudly on a bed of french green lentils, rocket and pine nuts, drizzled with a tangy, warm lemon vinaigrette and topped with crispy chorizo crumbs and toasted pine nuts, it made an impressive starter. Looked great, tasted better. Aaaaaahhhh food. Prep time: Minutes Serves 4 20 Minutes $$ Cooking time: Medium Budget 30

101 12 large, fat juicy scallops (I prefer roe off in this dish) 1 chorizo sausage 1/2 cup of Puy lentils (french green lentils) 11/2 cups of water 1/2 cup of toasted pine nuts 1 bag of baby rocket 2 tbs of chopped fresh chives Sea salt & Pepper For the Dressing: 1/3 cup of extra virgin olive oil 1/4 cup of good red wine vinegar Juice of 1/2 a lemon 1 tsp of dijon mustard 1 tsp of caster sugar Sea salt & Pepper Place the lentils in a saucepan with the water and season with salt. Bring the pot to the boil and reduce to a simmer for approximately minutes or until the lentils are tender. You may need to top up with a little more water. Once cooked drain and rinse with hot water. Place in a bowl and set

102 aside. To make the chorizo crumbs, remove the skin casing from the sausage by making an incision down one side. Peel the layer of skin off, discard and chop the chorizo meat roughly. Place it in a food processor and pulse until you have what resembles bread crumbs. Heat a frypan and add the chorizo, frying and breaking it up with a wooden spoon until the chorizo is well cooked and crispy. Place the crumbs on a plate topped with paper towel to absorb any excess oil. Combine all of the dressing ingredients in a small bowl and whisk well to get rid of any lumps of mustard. Heat the dressing in the microwave for 30 seconds just before serving. Wipe the chorizo pan out with paper towel and reheat for the scallops. Pat the scallops dry on both sides with paper towel and add them to the searing hot pan. Fry for 1-2 minutes on each side and add a little oil at the last minute, just to glaze them. To serve, place a handful of rocket leaves to four serving plates. Spoon over the lentils and drizzle over a tablespoon of the dressing. Top with 3 scallops per plate before sprinkling over the pine nuts, chorizo crumbs and another good tablespoon of the dressing. Garnish with the chopped chives and serve.

103 Thai Basil, Stir Fry Beef & Cashew Gosh I love a good stir fry and the simpler the better. There is absolutely no need to overload them with content, in my opinion less is more. The peppery, aniseed flavour of Thai Basil was was the perfect addition to tender beef fillet, lightly marinated in fish sauce and loaded with classic Asian aromatics of garlic, ginger, chilli and lemon grass. Exemplary mid-week fare! Prep tim: $$ 25 minutes Medium Budget Cooking time: 15 Minutes

104 Serves 4 Peanut or vegetable oil for frying 500gm of beef fillet, finely sliced across the grain 2 cloves of garlic, finely minced 2cm piece of ginger, grated 1 red chilli, finely chopped (deseeded if you prefer) 1 stalk of lemon grass, finely chopped 4 Kaffir lime leaves, rolled and sliced very finely 1 brown onion, halved and sliced top to bottom 150gm of snow peas, topped and halved diagonally 1 cup of Thai basil leaves 1 cup of coriander leaves 4 tbs of fish sauce 1/4 cup of soy sauce 3 tbs of oyster sauce 1 tbs of rice wine vinegar 1 tbs of mirin (japanese rice wine)* 1/2 cup of roasted, chopped cashews 1 red chilli, deseeded and finely sliced for garnish Steamed rice to serve

105 Place the sliced beef in a bowl and stir through two tablespoons of the fish sauce. Set aside to marinate while you prepare the other ingredients. Combine the oyster sauce, soy, miring, vinegar and remaining fish sauce in a jug or bowl. Heat a wok to nice and hot and stir fry the beef in batches until golden. Place in a bowl and set aside. To the hot wok add the onion and cook until just starting to soften and then add the garlic, chilli, ginger, lemongrass and half of the shredded kaffir lime leaves. Stir for a couple of minutes before adding the beef back to the wok along with the pak choy. Keep the heat really high, tossing the contents of the wok with a wooden spoon evenly. so that everything cooks quickly but Just before serving pour in the sauces and stir through the basil and coriander leaves. Divide the stir fry between four bowls on top of a good helping of steamed rice. Scatter over the remaining kaffir lime leaves, chilli and sprinkle over the peanuts. Serve immediately. *Mirin is available in the Asian section of most supermarkets. It adds just the right amount of sweetness to balance out the sharpness of the other sauces. You could use 2 tsp of caster sugar instead if you can t find it.

106 Spinach & Ricotta Chicken Bake Stuffed After returning from another indulgent holiday I really felt like something light and tasty. The girth had rather expanded so I thought a protein packed, low-carb option should definitely be on the cards. This one pan wonder was just the ticket. Tender chicken breasts, deeply scored and stuffed with a mixture of spinach, ricotta, lemon and basil baked in a lightly spiced tomato sauce was deeply satisfying and resting on a bed of chargrilled greens it was low-carb heaven! If you ve had a long day and can t be bothered with chargrilling the veggies, steamed would be equally nice. I

107 just like the smokey flavour from the grill. If you didn t want to go the low-carb option then this would be awesome with some mash to mop up the sauce. Prep time: Minutes 25 Minutes Cooking time: $$ 30 Medium Budget Serves 4 Olive oil for frying 4 x gm chicken breast fillets 200gm of frozen spinach, thawed and any excess water squeezed out 200gm of ricotta 1/2 cup of parmesan, finely grated 6 basil leaves, rolled and finely sliced grated rind of 1/2 a lemon 2 cloves of garlic, finely minced 1 tsp of chilli flakes Juice of 1/2 a lemon 1/2 cup of dry white wine 700gm jar of tomato passata 1 tsp of sugar Sea salt and cracked pepper

108 1 bunch of broccolini, each halved lengthways 1 zucchini, sliced diagonally half a centimetre apart Shredded basil, extra virgin olive oil and grated parmesan to serve Preheat the oven to 200 C Place the ricotta, parmesan, shredded basil, spinach and lemon rind in a small bowl. Season with salt and pepper and mix to combine. Place the breast fillets on a board so they are nice and flat and score them deeply with a sharp knife at 1.5cm intervals on the diagonal. Be careful not to slice all the way through. Pull the scored areas apart and spoon the ricotta mixture into the cavities. set aside while you make the sauce. Heat a large oven proof casserole or pan and add a little oil. Lightly fry the garlic and chilli flakes until aromatic and then add the lemon juice and white wine. Reduce by about half before adding the passata and sugar, season with salt and pepper and stir to combine. Bring the mixture to a simmer and then using an egg slide, gently lift the chicken breasts from the board and lay them in the sauce. Pop a lid on and allow to simmer for approximately 10 minutes before transferring the pan to the oven, removing the lid first, for a further 20 minutes or until the ricotta mixture is golden. While the chicken is cooking heat a griddle pan to nice and

109 hot. Lay the vegetables in the pan (you may need to do in batches) until they are nice and charred and cooked through. Divide the veggies between four serving plates. Remove the chicken from the oven and spoon some of the sauce over the vegetables before carefully lifting the breast fillets from the pan and placing them on top. Spoon over any remaining sauce and sprinkle over the parmesan cheese, shredded basil and a good drizzle of extra virgin olive oil. Bellissimo! Pork Vindaloo with Toasted Coconut Bananas

110 I just adore Indian Curries made from scratch. This Goan classic (with a few Em s tweaks) was as simple as they come and not too fiery so perfect for the family. Slow cooked, tender pork in a fragrant, spice packed sauce was delicious on its own but topped with sweet, toasted coconut bananas and a dollop of creamy yoghurt it was a perfectly balanced meal. Yum. Prep time: 30 Minutes Cooking time: 2.5 Hours Mins (minimum) marinating time $$ Medium Budget Serves 4 Olive oil for frying 800gm of pork scotch fillet, cut into 2cm chunks 2 tsp of yellow mustard seeds 1 tsp of cumin seeds 2 tsp of coriander seeds 3 cloves 1 brown onion, peeled and cut into chunks 3cm piece of ginger, peeled and cut into chunks 3 garlic cloves 2 tbs of apple cider vinegar 2 tsp of paprika 1 tsp of chilli powder + 30

111 1 tsp of turmeric 1/2 tsp of garam masala 1 litre of water Juice of 1/2 a lime 1 tsp of sugar Sea salt and a good sprinkling of pepper 1 bag of baby spinach leaves 1/2 a bunch of coriander, roughly chopped 4 tbs of greek yoghurt, coriander sprigs and lime wedges for garnish Brown or white rice and pappadums to serve For the Bananas: 2 ripe but firm bananas, sliced 1 cup of shredded coconut, toasted in a hot, dry pan juice of 1/2 a lime Place half the mustard seeds, all of the cumin and coriander seeds and the cloves in a dry hot pan and toast for approximately 1-2 minutes or until fragrant. Once cooled slightly place them in a mortar and pestle or spice grinder with a pinch of salt and grind until nice and powdery.

112 Pop the spices, onion, ginger, garlic, vinegar, paprika, chilli powder and 1/4 of the water in a blender and blend until you have a fairly smooth paste. Place the pork in a bowl with 2 tbs of the spice paste, the turmeric and a good sprinkling of black pepper and mix until the pork is well coated. Cover and place in the fridge for at least half an hour. Heat the oil in a pan and once hot add the remaining mustard seeds. When they start to pop add the remaining spice paste and fry on a medium heat for 5-6 minutes or until it changes colour to light brown. Add the pork and take the heat up a notch. Stir until the pork is starting to brown (4-5 minutes) and then pour in the remaining water. Stir to combine, cover with a tight fitting lid and reduce the heat to a simmer. Cook for 11/2 hours or until the pork is nice and tender. Remove the lid and allow the liquid to reduce on a low heat for another half an hour. Add the sugar, lime juice and garam masala, season with salt and stir to combine. Have a taste and adjust any seasoning if you think it is necessary. Just before serving add the spinach and chopped coriander and stir through to wilt. Place the bananas in a small mixing bowl and squeeze over the lime juice. Just before serving stir the coconut gently through the bananas. You don t want to do this too early as the coconut will go soggy. To serve, divide the curry between four plates topped with rice of your choice. Put a nice dollop of yoghurt on top and

113 then spoon the bananas on top of the yoghurt. Garnish with coriander sprigs and lime and serve with crispy pappadums. Moroccan Lamb, Carrot Soup Chickpea & I absolutely love the change of seasons and by the end of summer I have a serious hankering for hearty soups and stews. This was one hearty soup I can tell you, and so will the six humungous manboys I fed it to. Molten lamb, protein packed chickpeas and sweet carrots immersed in a rich, spiced broth.

114 Out of 10 on the flavour scale, I ll give it 12. You could do this in the slow cooker. Brown the shanks first (for flavour) and place on low for 8 hours. Prep time: Serves Minutes $ Low Budget Cooking time: 3-4 Hours (perfect for a crowd otherwise halve the recipe) 4 lamb shanks, trimmed of any excess fat 2 brown onions, diced 4 garlic cloves, finely minced 2cm piece of ginger, grated 3 wedges of preserved lemon, flesh removed and discarded and skin finely diced Juice of 1 lemon 1 tbs of honey 1-2 tsp of chilli flakes (depending how hot you like it) 2 tbs of Ras El Hanout own recipe) (see link at bottom of page for Em s 4 large carrots, peeled and sliced 2 x 400gm tins of crushed tomatoes 1 litre of chicken stock

115 1 litre of water 2 x 400gm tins of chickpeas, rinsed and drained 100gm of baby spinach 1 cup of coriander leaves, roughly chopped 1 cup of parsley leaves, roughly chopped Greek yoghurt, coriander sprigs and toasted turkish bread to serve Heat a large casserole or soup pot and add a little oil to the bottom. golden. Fry the shanks on all sides, as best you can, until Remove and set aside. In the same pot, add a little more oil and lightly fry the onion until soft before adding the ginger, garlic, chilli flakes and preserved lemon. Fry for 1-2 minutes until aromatic and then add the spice mix. Be careful not to burn them but allow them to cook for a minute, stirring continuously. Pour in the stock, water and tomatoes, stir to combine and place the shanks back in the pot. Bring to a simmer, turn the heat down and place a lid on. Simmer, stirring occasionally for approximately hours or until the lamb is starting to fall off the bone. Once the meat is falling off the bone, remove the shanks and place them in a tray. Pop the carrots and chickpeas in the soup and continue to simmer. Using tongs, shred the meat from the shank bones and discard the bones (once you ve had a little gnaw). Chop the meat, keeping it a little chunky as it will continue to break up in the soup. Season the soup with

116 salt and pepper and add the lemon juice and honey. have a taste, adjust any seasoning if necessary. Stir and While you are toasting your bread etc and just before serving place the spinach, coriander and parsley to the soup and stir until just wilted. Ladle a generous helping into serving bowls and top with a dollop of yoghurt and a sprig of coriander. Season with pepper and serve. Ras El Hanout Soy Chilli Chicken Cucumber Salad with

117 I will admit when I posted a photo of this on Instagram as it was cooking, I entitled it Sticky Soy & Chilli Chicken. Didn t quite go as planned but hey! I m only human. The result was not that sticky but I can tell you it still tasted fantastic and the juices from the marinade were so good poured over the chicken and absorbed through the rice. The fresh, crunchy salad on top completed this winning combo and this was deemed the new family favourite! You can marinate the chicken all day if you prefer as it will be a lot more moist but this step is optional. Prep time: 20 Minutes $ Low Budget Cooking time: 25 Minutes

118 Serves 4 4 x chicken breast fillets, lightly scored diagonally on top about 1.5cm apart 2 cloves of garlic, finely minced 1 tbs of freshly grated ginger 1-2 long red chilli, sliced diagonally (seeds removed if you prefer) 2/3 cup of soy sauce 2 tbs of brown sugar 2 tbs of rice wine vinegar 1 tsp of sesame oil Steamed Jasmine rice to serve For the Cucumber Salad: 2 Lebanese cucumbers, sliced with a potato peeler, rotating the cucumber (discard the seeds once you get to them on all sides) 2 handfuls of bean shoots 1 cup of coriander leaves 1 cup of mint leaves 1 red chilli, deseeded and finely shredded 1/2 a small red onion, finely sliced top to bottom

119 2 tbs of toasted sesame seeds Preheat the oven to 200 C Combine the soy, brown sugar, rice wine vinegar, chilli, garlic, ginger and sesame oil in a jug and whisk until the sugar has dissolved. Place the breast fillets in a shallow baking dish and pour the marinade over the top. Marinate if you have time for the best results. Place in the oven for 25 minutes, basting the chicken every 10 minutes. While the chicken is in the oven, peel your cucumber into a bowl and add the bean shoots, coriander and mint leaves, onion and chilli. Toss well with your hands to combine. Remove the chicken from the oven and allow to rest for 5 minutes. Slice each breast on the diagonal (where the score marks are) and place it in a fan like fashion around some steamed rice. Spoon the marinade from the chicken over the chicken and the rice reserving a little for the salad (1-2 tablespoons). Por the remaining marinade over the salad and toss gently before placing a generous helping on top of the chicken. Scatter over the toasted sesame seeds and serve.

120 Bruschetta Trio I served this delectable trio of simple Bruschetta s as an entree but it would also make a sensational lunch dish. Perfect for vegetarians, it was refreshing, light and delish! The beauty of this is that you can do one or all of these flavour combinations for a simple yet show stopping starter. Prep time: 30 Minutes $$ Medium Budget Cooking time: 20 Minutes Serves ciabatta loaves, sliced 1cm apart and chargrilled on both sides (you want 18 slices if you are doing the trio for 6)

121 For the Tomato Bruschetta: 1 punnet each of yellow & red grape or cherry tomatoes (any colourful, tasty variety would do) 1 cup of basil leaves 1 clove of garlic, finely crushed Sea salt and pepper Extra virgin olive oil Place the tomatoes, garlic, a good lug of olive oil and a good sprinkle of sea salt and pepper in a bowl and stir to combine. Cover and set aside until needed, no need to refrigerate as tomatoes are always better at room temperature. if you do want to pop them in the fridge take them out a half hour before serving. Just before serving, finely slice the basil leaves and add them to the mixture. Pile the tomatoes on the toasts and drizzle with extra virgin olive oil. For the Artichoke Bruschetta: 1 x 400gm tin of Artichoke hearts in brine, halved and sliced thinly 1/2 small red onion, finely sliced top to bottom 1 tbs of finely chopped fresh dill 1 tbs of finely chopped fresh Italian parsley

122 Juice of 1/2 a lemon Sea salt and pepper Extra virgin olive oil Combine all of the ingredients in a bowl and stir gently to prevent the artichokes breaking up too much. Pile a generous mound on the ciabatta toasts and drizzle with extra virgin. For the Mushroom & Kale Bruschetta: 1 punnet of Swiss brown mushrooms, finely sliced 2 cups of baby kale, roughly chopped Grated rind of 1 lemon 1/2 tsp of chilli flakes Juice of 1/2 a lemon Sea salt and pepper Extra virgin olive oil Heat a frypan to nice an hot and add a little oil. Fry the mushrooms until nice and golden and then add the lemon rind and chilli flakes. Stir and then pop in the kale, frying until just wilted before squeezing over the lemon juice and seasoning well with salt and pepper. Allow the mixture to come to room temperature and then drizzle over a little more extra virgin. To serve place a nice, generous tablespoon on the remaining toasts.

123 Spiced Mango Chicken with Chickpea & Spinach Pilaf I often do curries for large crowds as they are sure to impress with all of the yummy condiments, salads and flatbreads that go with them. I do however find that I am often left with jars of mango chutney and lime pickles etc that just sit in the fridge for months until I do a clean out. Not so this time! I came up with this idea for the mango chutney and it did not disappoint. Tender thigh fillets marinated in spices and yep, mango chutney. What a masterstroke..no more out of date chutney in my house

124 Prep time: 30 Minutes Cooking time: $-$$ Low to Medium Budget Serves 4 8 boneless chicken thigh fillets 3 tbs of mango chutney (I used Sharwoods brand) Juice of 1 lemon 1 tsp of ground cumin 1 tsp of ground coriander 1/2 tsp of turmeric 1/2 tsp of chilli powder 1/2 tsp of ground cardamom 1/2 cup of toasted slivered almonds Greek yoghurt and coriander sprigs to serve For the Pilaf: 2 tbs of olive oil 20gm of butter 11/2 cups of basmati rice, rinsed and drained 21/2 cups of chicken or vegetable stock 35 Minutes

125 1 x 400gm tin of chickpeas, drained and rinsed 1 small brown onion, finely diced 2 cloves of garlic, finely minced 2cm piece of ginger, peeled and grated 5 cardamom pods, bruised with the flat of your knife 6 whole cloves 2 tsp of cumin seeds 1 tsp of coriander seeds A good pinch of saffron 1 cinnamon stick 1/2 cup of currants 100gm of baby spinach 1 cup of coriander leaves, roughly chopped Preheat the oven to 180 C In a large bowl combine the chutney, lemon juice and spices and stir to combine. Place the thigh fillets in the bowl and if you re not too squeamish, massage the marinade into the thighs so they are totally coated in the sticky mixture. Heat a non stick frypan (if you don t have non stick use a little oil or the BBQ would be great) to nice and hot and fry the chicken, in batches (you don t want to overcrowd the pan as you really want the chicken seared), on both sides until

126 golden. Transfer to a lined baking tray and place them in the oven to cook through while you prepare and cook the rice. Heat a large, heavy based saucepan and add the oil and butter. Once the butter has melted add the onion and fry until soft and then pop in the garlic and ginger. Fry until aromatic and then add the whole spices and continue frying on a medium heat for 2-3 minutes. Pour in the rice and stir, making sure that all of the grains are coated in the buttery mixture before adding the chickpeas and currents. Pour in the stock, stir to combine and bring to a simmer. Once simmering pop on a tight fitting lid and allow the rice to absorb the liquid for 12 minutes. After 12 minutes, turn the heat off, lift the lid and quickly place the spinach leaves & chopped coriander top of the rice in the pot. Return the lid and allow the rice to steam and the spinach to wilt for at least five minutes. Once the spinach has wilted stir it through the rice with a wooden spoon. To serve, divide the rice and chickpeas between four serving plates (there may be leftovers) and place two thigh fillets per plate on top. Dollop over the yoghurt and pour over the juices from the chicken pan. Sprinkle with the toasted almonds and garnish with fresh coriander sprigs. your family and a glass of your favourite wine Enjoy with

127 Poached Coconut Salmon This dish was inspired by the latest Donna Hay magazine (and my Sis as she cooked it first) but I decided to put my little twist on it and poach the salmon rather than oven bake it. I am sure it was fine the other way, I just loved the idea of a gentle poach and as with most of my Asian style dishes I just had to whack that crunchy, aromatic salad on top. To me it just rounds off the meal and cuts through the richness of both salmon and coconut milk to leave you with a fresh palate and a lighter tummy. Prep time: Serves 4 Hmmmmm, delish! 20 Minutes $$ Medium Budget Cooking time: 20 Minutes

128 4 x salmon fillets, skinned and boned 1 cup of dessicated coconut 1 x 400ml tin of coconut milk 2 tbs of fish sauce Juice of 1 lime 1 tbs of brown sugar 3 kaffir lime leaves 1 bunch of Gai Larn or Baby Choy Sum Steamed rice to serve For the Garnish: 2 spring onions, sliced thinly on the diagonal 1 red chilli, halved, seeds removed and thinly sliced 1 cup of coriander leaves 2 kaffir lime leaves, rolled and very finely sliced Preheat the oven to 220 C Place the coriander leaves, spring onion, chilli and sliced kaffir lime leaves in a small bowl and cover with iced water. Set aside and drain the water off just before serving. This

129 will ensure the garnish is lovely and crisp. Place the coconut milk, fish sauce, lime juice, sugar and lime leaves in a shallow casserole or oven proof pan (if you don t have oven proof you can always wrap the handle in tin foil to protect it from the heat of the oven). Bring the mixture to a low simmer, stirring to dissolve the sugar. Once simmering, place the salmon fillets in the pan and cover with a lid. Poach the salmon on a low heat for approximately 5-7 minutes. Remove the lid and divide the coconut on top of the pieces of salmon. Place in the oven for a further 5 minutes or until the coconut is toasted and golden. Steam the Gai Larn or Baby Choy Sum for 3-4 minutes or until just cooked through and still bright green in colour. To serve, divide the Asian greens on four serving plates and carefully top with a piece of salmon. Use an egg slide to lift the fish out so that you don t lose any coconut. Divide the sauce over and around the salmon and top with a handful of the crunchy garnish. Serve with steamed rice.

130 Prosciutto Wrapped Pork with Parmesan Mash & Peach & Basil Salsa This was an Em s Food moment that I was pretty proud of. No inspiration here folks just a whole lot of dreaming and some ripe peaches in a bowl. Some may think it a little strange but the combination surely was a winner in my taste bud book. Tender pork fillet with a light smattering of seeded mustard rolled in gorgeous, thin strips of prosciutto. Sweet peaches and aromatic basil cut right through that richness giving the dish that perfect balance of flavours that I work so hard to achieve. Seriously yum. I know pork fillets can be a little on the expensive side so try and grab them on special. If you have Joe s Meat Market

131 near by they always have pork fillets for around $20 a kilo. Otherwise, halve the recipe and give the kids something else.perfect for date night! Prep time: 25 Minutes $$ Medium Budget Cooking time: 30 Minutes Serves 4 2 large pork fillets 16 slices of thin prosciutto (cheaper if sliced in the deli) 2 tbs of seeded mustard Cracked pepper Extra virgin olive oil for drizzling For the Salsa: 3 ripe peaches (if you can t get fresh you could use tinned but make sure you get natural juice, not sweetened) 1 cup of basil leaves, thinly shredded just before serving to prevent it going brown 1 red chilli, seeds removed and finely diced 1/2 a small red onion, finely diced 2 tbs of extra virgin olive oil

132 1 tbs of white balsamic vinegar* 1 tbs of red wine vinegar Sea salt and cracked pepper For the Mash: 4 medium potatoes, peeled and cut into chunks 40gm of butter 1/2 cup of milk 1/2 cup of grated parmesan cheese Sea salt and cracked pepper Preheat the oven to 190 C Make a small cross incision in the top and bottom of each peach and place them in a large bowl. Cover with boiling water for minutes and then remove and allow to cool slightly. Use a small paring knife to peel away the skin, being careful not to remove any peach. It should pull away really easily. Halve the peaches and remove the stone. Dice the peaches into small chunks and set aside in a bowl. Add the onion, chilli, vinegar and oil and stir gently to combine. Shred the basil and add just before serving. Place a sheet of Baking paper on your bench top approximately 35-40cm long. Place 8 slices of the prosciutto from top to

133 bottom, overlapping each piece so there are no gaps and then spread a tablespoon of the mustard from left to right across the centre of the prosciutto. Lay the pork fillet across the prosciutto and mustard and the use the bottom of the baking paper to lift the prosciutto over the pork fillet, pressing down gently with your hands. Continue to roll it away from you so that you have a nice tight bundle. Transfer the pork to a lined tray and repeat with the next lot of prosciutto and pork. Drizzle the pork with a little olive oil and bake in the oven for 25 minutes. Turn them once during this time so they are evenly cooked all over but be careful not to tear the prosciutto. Remove from the oven and allow to rest for about 5-7 minutes. Place the potatoes in a large pot of water and bring to the boil. Boil for approximately 20 minutes or until tender when pierced with a knife. Drain and mash with a potato masher before adding the milk, butter, parmesan and season generously with salt and pepper. Pop back on a low heat and stir well with a wooden spoon to whip the potato and melt the cheese. Slice the pork fillets on the diagonal about 1 inch apart, dividing each fillet into 6 slices. Spoon the mash onto serving plates and top with 3 slices of pork, using your knife to slide under it and transfer it to the plate. Spoon over the salsa and drizzle over any juices from the baking tray and the peach salsa. Serve with steamed greens or a green salad. I really hope you enjoy this one! *You can buy white balsamic at Woolies or Coles but if you can t get it then just use the red wine vinegar with 1/2 a tsp of sugar.

134 Mexican Braised Beef & Black Beans with Coriander & Lime Rice All the flavours of Mexico were present in this melt in your mouth, slow cooked beef stew. I pimped up the rice a little to take it up an Ems Food notch and topped it with creamy

135 avocado, sour cream and crunchy, sweet red onion. Served with soft tortillas it was a delicious, budget friendly meal that I really have Valli Little (Delicious Magazine) to thank for the inspiration! Prep time: 30 Minutes $$ Medium Budget Cooking time: 3 Hours This would be suitable for the slow cooker, however I would either halve the stock amount or transfer to a saucepan and reduce on the stove to thicken. Serves 6 1.2kg of gravy beef cut into large chunks 1 dried chipotle chilli (available on line at herbies.com.au if unavailable in store) 2 brown onions, roughly chopped 4 cloves of garlic, roughly chopped 1 tsp of sweet paprika 1 tsp of ground coriander 1 tsp of ground cinnamon 1 tbs of ground cumin 1 tbs of dried oregano 2 tbs of olive oil

136 1/4 cup of coconut sugar (or 2 tsp of brown sugar) 2 x 400gm tins of diced tomatoes 2 cups of beef stock 400gm tin of black beans, drained and rinsed (available in the Mexican section of the supermarket) 1 cup of coriander leaves Sea salt and cracked pepper 6 tbs of sour cream 1 avocado diced 1 small red onion, peeled, halved and finely sliced top to bottom Coriander sprigs for garnish Chargrilled tortillas, lime wedges and a crisp green salad to serve For the Coriander & Lime Rice: 2 cups of Basmati rice 3 cups of water Sea salt and pepper 1 green chilli, roughly chopped 1/2 a bunch of coriander Juice of 1 lime

137 Place the chipotle chilli in a small bowl of boiling water and allow to soak for 30 minutes. Drain and reserve 1/2 a cup of the liquid. Pre heat the oven to 150 C. Place the chipotle chilli, onions, garlic, spices and oregano in a small food processor or blender and blitz to a fine paste. Add the reserved chilli water if the mixture is too thick and dry. Heat a large oven proof casserole dish and add the oil. Fry the paste on a low heat for approximately 5-6 minutes or until aromatic, stirring regularly. Add the beef and stir until the beef is browned all over and then add the tomatoes, stock and sugar. Season with salt and pepper and stir to combine. Cover with a tight fitting lid and place in the oven for 2 hours, stirring occasionally. Your kitchen will smell amazing! After 2 hours, remove the lid from the casserole and stir in the drained black beans. Increase the heat to 180 C and allow the casserole to reduce for approximately 30 minutes. You can remove it from the oven and reduce on the stove top if you prefer. Stir through the coriander leaves just before serving. Place the rice and water in a medium sized saucepan, season with salt and bring to the boil, occasionally stirring with a fork. Reduce the heat to a simmer and cover with a tight fitting lid and cook for 12 minutes. Turn the heat off and allow the rice to steam for at least five minutes, making sure

138 you leave the lid on. Place the coriander, chilli and lime juice in a blender and blend until you have a nice paste. Stir the mixture through the rice just before serving. To serve, divide the rice between 6 serving plates. Top with the beef mixture, a dollop of sour cream and scatter over the onion, avocado and remaining coriander. serve with warm tortillas and lime wedges. Sublime. Herb Crumbed Cutlets with Pumpkin & Sweet Potato Smash & Balsamic Roast Tomatoes

139 Meat and Veg were taken to new heights with just a few simple ingredients in this tasty pub style meal. Who doesn t love a crumbed cutlet, crispy on the outside, tender and juicy on the inside? Sweet, caramelised roasted tomatoes were an explosion of flavour with every mouthful and creamy pumpkin smash to mop up every last bit of juice. There were some happy campers at the table when we had this meal! Prep time: 30 Minutes $$ Medium Budget Cooking time: 30 Minutes Serves 4 Oil for frying 8-12 lamb cutlets (depending on size and I always buy these

140 babies on special) 2 tbs of plain flour 1 egg, whisked with a dash of milk 2 cups of panko crumbs (I prefer these as the I think the result is crispier but any crumb will do) 2 sprigs of rosemary, leaves removed and finely chopped 8 thyme sprigs, leaves removed and finely chopped 1 clove of garlic, finely minced Sea salt and cracked pepper For the Pumpkin & Sweet Potato Smash: 1/2 small butternut pumpkin, peeled and cut into chunks 2 small sweet potatoes, peeled and cut into chunks A drizzle of extra virgin olive oil Sea salt and cracked pepper For the Balsamic Tomatoes: 1 punnet of red grape tomatoes 1 punnet of yellow grape tomatoes (any variety of cherry or grape will do) 1 small red onion, cut into wedges

141 8 thyme sprigs A drizzle of extra virgin olive oil 1/4 cup of good quality balsamic vinegar Sea salt and cracked pepper Pre heat the oven to 200 C. I always set myself up with a little assembly line when crumbing and I line plates with baking paper to save on washing up (except for the egg). Whisk the egg and milk together in a shallow bowl. Place the flour on a lined plate and season with salt and pepper and place the crumbs, herbs and garlic on another lined plate and gently combine with your hands. Flatten the cutlets a little with a meat mallet or rolling pin and then dust lightly in flour, dip in the egg and then in the crumbs, pressing down gently with your finger tips to ensure they are well coated. Repeat with the remaining cutlets and then pop them on a plate and put them in the fridge while you prepare the rest of the ingredients. Place the pumpkin and sweet potato in a steamer and steam for minutes or until tender. Transfer to a lined baking tray and mash roughly with a potato masher or fork. Drizzle with a good lug of olive oil and a generous sprinkling of sea salt and pepper. Place in the oven for 20 minutes or until golden. If you prefer you can just boil until tender and mash in the normal method. Place the tomatoes in another lined tray and stab each tomato

142 with a sharp knife. Scatter over the red onion and thyme and drizzle over the olive oil and balsamic vinegar. Season and place in the oven for minutes or until the tomatoes have started to blister. Heat a large frypan and place enough oil in to cover the base of the pan. Fry the cutlets on both sides for approximately 4 minutes or until golden, transfer to a lined tray and place in the bottom of the oven to keep warm. To serve, divide the pumpkin and sweet potato smash into four portions and scoop out with an egg slide onto each plate. Top with a couple of cutlets and then spoon over the tomatoes. Spoon any juice from the tomato tray over the top and serve with steamed green beans or a green salad. Five Spice Duck Breast with Orange & Ginger

143 If you are looking for your next impressive dinner party dish then look no further. Restaurant quality, quick and easy and magnificently tasty. The stand out flavours of five spice and ginger really stand out in this Asian take on the traditional French marriage of duck and orange. Sublime. Four duck breasts will set you back about $40. Not too bad considering that is what you would pay for one serve for a dish of this quality in a restaurant. Prep time: Serves 4 25 Minutes $$ Medium Budget Cooking time: 20 Minutes

144 4 duck breasts 1 tbs of Chinese five spice 1 tsp of sea salt Zest of 1 orange*, finely julienned 2cm piece of ginger*, finely julienned Juice of 3 oranges 1 tbs of brown sugar 1/4 cup of red wine vinegar 1/4 cup of soy 1/4 cup of chicken stock 2 star anise 1 cinnamon stick 1 red chilli, halved, deseeded and finely sliced 2 spring onions, sliced thinly on the diagonal 1 cup of coriander leaves 1 bunch of baby bok choy, each one quartered lengthways Steamed jasmine rice to serve Preheat the oven to 180 C Place the orange juice, zest, ginger, chilli, red wine vinegar, stock, soy, star anise, cinnamon and sugar in a small saucepan. Bring to a simmer, stirring until sugar has

145 dissolved. Allow the mixture to simmer on a low heat until reduced and slightly syrupy. Put the sliced green onion and coriander leaves in a bowl and fill with cold water and a little ice. Set aside and drain before serving. Pat the duck breasts dry with paper towel and lightly score the skin on the diagonal at 1cm intervals. Be careful not to cut too deeply as you don t want to cut the flesh. Mix the five spice and salt together and use your fingers to grind the salt. Sprinkle the mixture liberally over the duck breasts and rub into the skin with your hands so they are evenly coated. Heat a large, ovenproof fry pan until nice and hot (if you don t have an ovenproof one make sure you have a tray in the oven that is nice and hot). Place the duck breasts skin side down in the pan and fry for four minutes. Don t worry if they smoke a little, you want the skin to be nice and crispy and for a lot of the fat to render out of the breasts. Turn the breasts and cook skin side down for approximately 1-2 minutes (1 for medium, 2 for slightly over). Transfer the duck breasts to the oven and cook for a further 4 minutes. It is important to have a really hot tray if you are transferring from the pan as you don t want to lose residual heat. Remove the duck from the oven and set aside to rest for at least 4 minutes. Steam the bok choy for approximately 3 minutes or until bright green in colour.

146 Remove the cinnamon stick and star anise from the sauce. Slice the duck breasts along the score lines. Divide steamed jasmine rice between four serving plates (I spoon the rice into a ramekin and then invert onto a plate, makes for really nice presentation). Place the bok choy next to or on top of the rice. Arrange the duck breasts in a fan like fashion and spoon over the sauce. Top with the combined spring onion and coriander leaves and serve. *If you don t have a zesting tool use your peeler to slice thin strips of orange and ginger, making sure there is no pith from the orange as it is bitter. I then layer them in piles and slice thinly with a sharp knife. Pesto Chicken with Panzanella Salad

147 So I had a little ciabatta lying around and I loathe waste. I have seen multiple renditions of this traditional Italian salad but thought I would turn it into a meal by adding a little pesto coated chicken. The result was sensational. Tender chicken thighs coated in Em s Food pesto sat proudly on top of one of the yummiest salads I have made to date. Now that is a big call as I have made quite a few but every mouthful of this was pure delight. Italians just know how to get it right. Prep time: Minutes Serves 4 Bellissimo (finger kiss)! 30 Minutes $ Low Budget Cooking time: 35

148 2 tbs of olive oil 8 Chicken thigh fillets, excess fat trimmed 2 heaped tbs of pesto, see below for Em s Food recipe Juice of 1/2 a lemon For the salad: 1/2 a loaf of day old ciabatta bread A good lug of extra virgin olive oil for drizzling 1 punnet of heirloom tomatoes (any type will do just make sure they are lovely and ripe) 1 cucumber, halved, deseeded and sliced 1/2 a cup of kalamata olives, halved 1 cup of roasted capsicum, sliced into strips (I use them out of a jar, good shortcut) 1 small red onion, very thinly sliced 1 bunch of basil, leaves removed and kept whole 1 clove of garlic, finely minced 1 red chilli, seeds removed and finely chopped 2 anchovy fillets 1 tbs of baby capers 1/4 cup of extra virgin olive oil

149 1/4 cup of red wine vinegar 2 tsp of caster sugar 1/2 cup of freshly grated parmesan Sea salt and cracked pepper Pre heat the oven to 200 C. Cut or tear the bread into bite sized chunks and place on a lined baking tray. Drizzle over olive oil and salt and pepper and toss the tray so that the bread is evenly coated. Place in the oven for approximately minutes or until toasted and golden. Remove from the oven and set aside. In a small bowl place the olive oil, red wine vinegar, anchovy fillets, sugar, a small pinch of salt and a good sprinkling of pepper and whisk until the anchovy fillets have dissolved. Add the sliced onion and capers and stir to coat the onion. Set aside to marinate. Place the pesto, lemon juice and a little olive oil in a shallow baking dish. Use your hands to coat the chicken evenly in the pesto mixture. Make sure to wash your hands after handling the chicken. Heat a large frypan until nice and hot and fry the chicken in batches on both sides until golden. Place on a lined baking tray and pop them in the oven to continue cooking for 15 minutes. Place the sliced tomatoes, cucumber, olives and capsicum in a

150 large mixing bowl. Give the tomatoes a light squeeze to release some of those delicious, sweet juices. Add the ciabatta bread, 2/3 of the basil leaves and pour over half the dressing with onions. Toss the salad so that it is evenly coated and divide it between four serving plates. Spoon over the remaining dressing and top each plate with two pesto coated thigh fillets. Sprinkle over the remaining basil leaves, a light smattering of freshly grated parmesan and a drizzle of good quality extra virgin olive oil. Em Style Albondigas (Spanish Meatballs)

151 Traditionally a Tapas dish in Spain, these melt in your mouth, tender and flavour packed meatballs were a main course in my house. Firstly because I did not want to share and secondly, these babies are too good to just have one or two. Served with brown rice and a crisp green salad they were a simple, tasty meal that the entire family loved.. Prep time: 25 Minutes $ Low Budget Serves 6 For the Meatballs: Cooking time: 30 Minutes

152 Olive oil for frying 1kg of beef & pork mince (available at Coles otherwise use 600gm of beef and 400gm of pork) 2 cloves of garlic, finely minced 1/2 tsp of dried chilli flakes 1 tbs of smoked paprika 1 tbs of fresh thyme leaves (about 12 sprigs, leaves removed and stalks discarded) 1 tbs of tomato paste 1 egg 1/2 cup of breadcrumbs Sea salt and cracked pepper For the sauce: 2 cloves of garlic, roughly chopped 1 small brown onion, roughly chopped 2 x 400gm tins of tomatoes 1 cup of store bought roasted capsicum (preferably in oil, not brine) 1/2 tsp of sweet paprika A squeeze of lemon 1/2 tsp of sugar

153 Sea salt and cracked pepper 1/2 cup of chopped fresh parsley, some reserved for garnish Sour cream and brown or white rice to serve In a large mixing bowl place the mince, garlic, smoked paprika, thyme leaves, chilli flakes, tomato paste, egg and bread crumbs. Season generously with salt and pepper and get your hands in there to really combine the mixture. Rinse your hands and with your hands a little wet, roll the meatballs between your palms about the size of a golf ball. Heat a large, heavy based fry pan and add a little olive oil. Fry the meatballs, in batches until golden. Don t worry if they are not cooked all the way through, they will continue to cook in the sauce. Remove from the pan and set aside. Place the garlic, onion, paprika, tomatoes, roasted capsicums, lemon, sugar and salt and pepper in a food processor, blender or Nutri Ninja (I now have one and it is great for blending sauces!). Blend the contents until you have a nice smooth sauce that still has a little texture. Add the sauce to the same pan as the meatballs and bring to a simmer. Pop the meatballs back in the pan, stirring gently so they are all covered in the sauce, place a lid on and allow the mixture to simmer for approximately 15 minutes. Remove the lid and allow the mixture to reduce for approximately 5 minutes. Gently stir 2/3 of the parsley through the meatballs just before serving. Divide the rice between serving plates and top with the

154 meatball mixture. Place a generous dollop of sour cream on top and sprinkle over the remaining parsley. Serve with a crisp green salad or steamed greens. Buen provecho! Black Pepper Pork with Rice Noodles I will admit I nearly blew my family s heads off with this recipe so to prevent you doing the same, I will halve the chilli. A good buddy of mine made us Black Pepper Crab on New Years Eve and it was awesome. The flavour was out of this

155 world but being the practical person that I am I thought you guys would have a lot more use for this recipe if it was a little more accessible. Pork was the gear. A perfect, flavour packed mid week stir fry that would rival any Chinese restaurant! Prep time: 20 Minutes Cooking time: $$ Low to Medium Budget 20 Minutes Serves 4 Oil for frying 800gm of pork fillet, thinly sliced (try and buy them on special or you could use chicken) 2cm piece of ginger, finely grated 2 garlic cloves, finely minced 1 long red chilli, seeds removed and finely chopped 1 tbs of cracked black pepper Stems of 1 bunch of coriander, rinsed well and finely chopped 1 brown onion, halved and sliced top to bottom 3 green onions, sliced into 2cm batons, green tops thinly sliced and reserved for garnish 100gm of sugar snap peas, tops and strings removed 100gm of snow peas, tops and strings removed 1 red capsicum, sliced

156 1/2 cup of kecap manis (Indonesian sweet soy) 1/4 cup of oyster sauce 2 tbs of soy 1 tbs of rice wine vinegar 1 tsp of sesame oil Rice noodles (cooked according to packet instructions or rice would be equally yum) 1 tbs of toasted sesame seeds 1 cup of coriander leaves, some reserved for garnish 1 sliced red chilli (this is optional for garnish but will make it spicy) Heat a wok until nice and hot and add a little oil (I used peanut). Stir fry the pork fillet in batches until almost cooked through and set aside. In a small bowl combine the recap manis, oyster sauce, soy, sesame oil and rice wine vinegar. Add a little more oil to the wok if needed and add the garlic, chilli, ginger and coriander stems. Fry for a minute or until aromatic and add the onion. Fry until just starting to soften and then add the green onion and pepper. This might make you cough so don t breath in! Continue to toss the mixture with a wooden spoon over a high heat and then pop the pork back to the pan. Stir to combine before adding the snow peas and sugar snap peas. Keep your heat nice and high and stir

157 continually until the veggies start to change colour to a nice deep green and then pour in the sauce mixture. Continue stirring and tossing the mixture until it is evenly coated in the sauce and cooked through. Just before serving add 2/3 of the coriander leaves, stir and then remove from the heat. Divide the rice noodles among serving bowls and top with the pork mixture. Garnish with the remaining coriander leaves, sliced spring onions, sesame seeds and extra chilli if you so desire.. Lamb & Rosemary Rissoles with Quince & Red Wine Gravy

158 It may be the middle of Summer over here but that doesn t mean on the cooler days you can t have the ultimate comfort food. These flavour packed rissoles just like Nanna used to make were topped with a sweet, herb and onion packed gravy, heavily laced with red wine to bring that sweetness down a notch or two. The whole family will love these bundles of pure delight! Prep time: 20 Minutes $ Low Budget Cooking time: 25 Minutes Serves 4 (makes about 10 rissoles enough for leftovers) 1kg of lamb mince 6 slices of streaky bacon or pancetta, finely chopped

159 3 cloves of garlic, finely minced 2 large sprigs of rosemary, leaves removed and finely chopped, stalks discarded 1 brown onion, finely diced or grated 1 tbs of dijon mustard 1 tbs of tomato paste 1/2 cup of breadcrumbs 1 egg Sea salt and cracked pepper Sweet potato mash to serve Rosemary and thyme leaves for garnish For the Gravy: Pan juices from the rissoles 2 tbs of olive oil 1 red onion, halved and sliced 1 clove of garlic, finely chopped 1 sprig of rosemary, leaves removed and finely chopped 4 thyme sprigs, leaves removed and chopped 1 tbs of flour 1 cup of red wine 11/2 cups of beef stock

160 1 tbs of balsamic vinegar 1 tbs of quince paste, chopped into little pieces Place the lamb mince, bacon, garlic, onion, rosemary, mustard, tomato paste, breadcrumbs and egg in a large mixing bowl and season with salt and pepper. Use your hands to combine the mixture and then form patties about the size of a tennis ball. Place them on a piece of baking paper and gently press on them to flatten out out slightly. Heat a large frypan and add a little oil. Fry the rissoles on both sides for about 6 minutes or until golden and almost cooked through. Remove from the pan and set aside while you make the gravy. Use the same pan and add a little more olive oil if needed. Lightly fry the onion until soft before adding the garlic and herbs and frying for a further minute or so. Sprinkle the flour over the onion and stir, cooking the flour for about 1 minute on a medium heat. Pour in the red wine and beef stock and whisk until all the lumps have disappeared. Bring the mixture to a simmer before adding the balsamic and quince paste and stirring until the quince paste has dissolved. Season with salt and pepper and return the rissoles to the pan. Simmer for minutes until the gravy has reduced and thickened and the rissoles are cooked through. To serve divide sweet potato mash (or any other mash of your choice) between 4 serving plates. Top the mash with a couple of rissoles and spoon over the gravy. Sprinkle with thyme and rosemary leaves and serve.

161 Hot Smoked Salmon, Quinoa & Poached Egg Breakfast Bowls I must admit I am totally loving the whole Superfoods movement even though I think it is a bit of a rort. My love of these foods does not stem from how fantastically good they are for you but more from the combination of flavours. Nutty quinoa and peppery watercress are the Superfood stars in this little ensemble with the punchy flavour of hot smoked salmon, the earthy goodness of dill and a protein packed poached egg. It may be a rort but gee whizz, you can t help but feel amazing starting the day with a meal like this! Prep time: 20 Minutes Cooking time: 20

162 Minutes $$ Medium Budget Serves 4 Extra virgin olive oil for frying and drizzling 1 cup of quinoa 11/2 cups of water 250gm portion of Hot Smoked Salmon, skin removed and flaked apart 1/2 a bunch of watercress, roughly chopped 1/2 a red onion, very finely sliced 6 zucchini flowers, sliced (1 small zucchini is fine) 1/4 cup of pepitas, toasted 2 tbs of finely chopped dill 4 eggs 1 tbs of vinegar Juice of 1 lemon Sea salt and cracked pepper Lemon wedges to serve Place the quinoa and water in a medium saucepan, sprinkle with a little sea salt and bring to the boil, stirring occasionally. Once boiling reduce the heat to a simmer, cover with a lid and allow the quinoa to absorb the water for 12

163 minutes. Remove from the heat and set aside to rest for 5 minutes. Remove the lid, fluff with a fork and allow to cool slightly. Heat a small frypan and add a little oil. Lightly fry the sliced zucchini and flowers until golden and tender. Place the watercress, red onion, zucchini flowers, toasted pepitas, two thirds of the dill and the salmon in a large mixing bowl. Once the quinoa has cooled a little add it, the lemon juice and a good drizzle of olive oil to the bowl. Season well with salt and pepper and gently toss with two large spoons using a folding motion and then divide the mixture between four serving bowls. Heat a large saucepan of boiling water and add the vinegar. Crack the eggs into 4 small ramekins or cups (this makes it easier to place the eggs in the water). Once the water is boiling, reduce the heat and stir the water with a spoon so you have a nice gentle whirlpool going. Pop the eggs in one at a time and simmer for approximately 4 minutes or until the eggs float to the surface. Remove the eggs from the water with a slotted spoon and place them on top of the quinoa mixture. Drizzle with a tiny bit more olive oil and sprinkle over the remaining dill. Serve with extra lemon wedges and a nice smattering of cracked pepper.

164 Moroccan Chicken, Carrot & Cous Cous Salad with Orange & Tahini Dressing This recipe was inspired by Donna Hay but tweaked a little in the Em s Food way as I was missing some of the ingredients and I also like to put my own spin on the food that I cook. My Husband was mighty impressed with this combo and it was a nice healthy change after weeks of Christmas cheer. Full of flavour and texture, it was awesome! Prep time: Minutes 25 Minutes $ Low Budget Cooking time: 15

165 Serves 4 3 chicken breast fillets, halved down the middle 2 tbs of olive oil 2 wedges of preserved lemon, flesh removed and discarded and the rind finely diced 1 tsp of coriander seeds, crushed 2 tbs of Ras el Hanout (see link below for Em s own recipe) For the Salad: 1 cup of cous cous 1 cup of boiling water 2 carrots peeled and very finely julienned (to save time you can use a fine grater attachment on a food processor, a peeler or a mandolin) 1/2 a bunch of watercress (substitute rocket leaves or baby spinach if you like) 1 bunch of coriander, roughly chopped 1/2 cup of currants 1/4 cup of flaked almonds, lightly toasted for garnish Sea salt and Pepper

166 For the Dressing: 2 tbs of extra virgin olive oil Juice of 1 orange 2 tbs of white wine vinegar 1 tbs of tahini paste Sea salt and Pepper Preheat the oven to 220 C Place the breast fillets on a lined baking tray. Place the oil, coriander seeds, preserved lemon rind and Ras el Hanout in a small bowl and stir to combine. Spoon the mixture over the breast fillets and then massage into the fillets with your hands so that they are covered all over with marinade. Pop the tray in the oven and bake for 15 Minutes or until cooked through. Place the cous cous in a large sized bowl and pour over the boiling water. Sprinkle with a little sea salt and cover with plastic wrap. Set aside for 5 minutes before removing the wrap and fluffing the cous cous with a fork allowing it to cool a little. Once cooled slightly pop in the currants, carrots, watercress and coriander. Don t toss it until just before serving as you don t want the greens to wilt too much from the heat.

167 In a small bowl whisk the oil, tahini, orange juice and vinegar until the tahini is well combined and lump free. Season with salt and pepper. To serve, spoon half of the dressing over the salad and toss well (I use fingers) to combine. Place four neat piles of the salad in the centre of four serving plates. Slice the chicken on the diagonal into slices about 1.5cm in size. Scatter the chicken on top of the salad and again, toss gently so that you bring some of the salad to the top (this is purely for aesthetics and not entirely necessary..it just looks better!). Scatter the toasted almonds over the top along with any remaining juices from the chicken (particularly the little bits of preserved lemon) and serve * Baked Camembert with Chorizo & Tomatoes

168 I made this festive platter for our street Christmas party this year and was rather pleased with the result. It really stood out in looks but was also a winner on the flavour front. Who doesn t love camembert laced with dry white wine and herbs, baked until just melting? Popped on a piece of fresh bread or a cracker with a slice of spicy, charred chorizo and a pop of fresh cherry tomato, it was a festive treat to be sure! Prep time: Minutes 10 Serves a Party! the recipe) Minutes Cooking time: $$ 15 Medium (to make for a smaller gathering just halve

169 2 x wheels of good quality camembert 4 tbs of dry white wine 8 thyme sprigs 2 chorizo sausages, halved and sliced diagonally 1 punnet of red grape or cherry tomatoes 1 punnet of yellow grape or cherry tomatoes 2 cups of baby spinach leaves Extra virgin olive oil, for drizzling Sea salt and pepper Preheat the even to 180 C Tear off two pieces of baking paper (approximately 30cm x 30cm) and two slightly larger squares of tin foil. Place the baking paper on top of the foil pieces and put the camembert wheels in the centre. Stab the cheese all over the top with a fork and pour 2 tbs of wine on each, gradually so the wine sinks in somewhat. Scatter over the thyme sprigs and bring the edges of the foil together and roll up so that each camembert is tightly sealed in a loose parcel. Place them in the oven for approximately 15 minutes or until soft in the centre when pressed lightly with your fingers. Heat a large frypan until nice and hot and cook the chorizo on both sides until golden and lightly charred.

170 Place the baby spinach leaves on the bottom of a large platter. Remove the camembert from the oven and gently remove from the baking paper (thyme sprigs included) with an egg slide and place them in the centre of the platter. Drizzle any left over juice on top of the camembert and scatter the tomatoes and chorizo around the outside. Drizzle extra virgin over the cheese, tomatoes and chorizo and season with salt and pepper. Serve with slices of crusty baguette or crackers of your choice. Chia & Coconut Breakfast Puds with Berries & Toasted Coconut

171 Aaaahhhh Summer. The perfect time for a light, healthy breakfast. Little bubbles of chia joy were immersed in creamy coconut, laced with honey and a hint of lime. Topped off with the most stunning seasonal berries you couldn t help but feel good after these babies. Healthy = Happy (It also means bacon is on the menu tomorrow morning..all about balance, right?) Prep time: Fridge 2 Minutes $$ Setting time: Medium Budget Overnight in the Serves 4 400ml tin of coconut milk (I prefer to not use light) 1/3 cup of chia seeds

172 1 tbs of honey, warmed A squeeze of lime Assorted berries or fruit of your choice 1/2 cup of toasted coconut flakes* Place the honey in the bottom of a medium sized bowl and zap it in the microwave for 20 seconds. Pour in the coconut milk and add a little squeeze of lime and whisk until the ingredients have combined. Dip your finger in and have a little taste. Yum. Pour in the chia seed, stir to combine and use a spatula to clean the sides of the bowl. Cover with cling wrap and place in the fridge for at least 4 hours but overnight is probably better. Stir once or twice so that the Chia on top also gets immersed in the liquid. To serve, divide the pudding mix between 4 serving bowls or glasses and top with toasted coconut, berries or fruit of your choice and then another sprinkle of coconut. * Toast the coconut in a dry pan, moving it around in the pan frequently until golden. Allow to cool before serving. Greek Barbecued Lamb Chops

173 with Cauliflower Skordalia, Asparagus & Tomatoes I got to thinking.what would other cultures eat if they were to have the standard Meat & Three Veg? It was quite fun actually and my first attempt at a Greek version was rather pleasing. Plump and tender Curly tails marinated in red wine, garlic & herbs were grilled to perfection on the BBQ. They rested on a bed of silky cauliflower skordalia (a Greek version of mash) with chargrilled asparagus and sweet, oven roasted tomatoes. It may not be authentic but it was yum! Prep time: Minutes 25 Minutes $ Low Budget Cooking time: 30

174 Marinating time: 2 Hours but the longer the better Serves 4 8 x lamb loin chops 2 tbs of EV olive oil + extra for drizzling 1 cup of red wine 1 tbs of balsamic vinegar 2 cloves of garlic, finely sliced Grated rind of 1 lemon 8 thyme sprigs 2 sprigs of rosemary, leaves removed 6 sprigs of oregano 2 bay leaves 1 cinnamon stick, bruised with your knife sea salt and cracked pepper 8 baby truss tomatoes 2 bunches of asparagus unavailable) For the Skordalia: 60 ml (¼ cup) olive oil (broccolini would be nice if asparagus

175 400gm cauliflower (about ½ small cauliflower), roughly chopped 1 eschallot, thinly sliced 1 garlic clove, minced 150ml milk 4 thyme sprigs 1 fresh bay leaf Sea salt and cracked pepper In a mixing bowl combine the two tablespoons of olive oil, garlic, thyme, oregano, rosemary, lemon rind, balsamic vinegar, cinnamon stick and bay leaves and season with salt and pepper. Give the herbs and garlic a really good squeeze with your hands, munching them up and releasing all of the oils and flavours. Wash your hands and pour in the red wine, stirring to combine. Place the lamb chops in a shallow dish and pour the marinade over the top, again massaging with your hands to get all of those flavours really penetrating the meat. Cover and refrigerate for at least 2 hours. Heat a large saucepan for the skordalia and add the olive oil. Once hot lightly fry the cauliflower, eschallot and garlic on a fairly low heat for 8-10 minutes or until the cauliflower is tender. Add the milk, bay and thyme leaves and season generously with salt and pepper. Place a lid on, reduce the heat to low and simmer for about 15 minutes or until the cauliflower is really tender. Once super tender use a stick blender or food processor to process the mixture until it is silky smooth. I made this ahead and reheated just before use.

176 Pre heat the oven to 180 C. Place the truss tomatoes on a lined baking tray and drizzle with EV olive oil and season with salt and pepper. Place them in the oven and bake for minutes or until the skin is blistering. Heat a barbecue grill or griddle pan. Trim the woody ends of the asparagus and place on the grill for about 6 minutes, turning halfway. When the asparagus is nice and bright green in colour move to the side to keep warm. Place the chops on the BBQ plate and cook on both sides for about 5 minutes for medium. Once the chops have seared and caramelised on either side you can pour over the remaining marinade a little at a time. You don t want to drown them as the chops will broil and won t have that lovely charred flavour. Remove from the BBQ and pop on a plate to rest for a few minutes. To plate up, divide the skordalia between four plates making a nice well in the centre. Lay the asparagus across the centre and top with a couple of curly tails. Place the tomatoes on top and drizzle over any remaining juices.

177 Barbecued Salsa Verde Tuna Steaks with Edgell + 1 Bean and Artichoke Salad The fourth recipe in the Edgell + 1 campaign to get everyone on the road to eating healthier is a stunning yet simple dish of seared tuna on a fresh and light bean and artichoke salad. Lightly marinated in tangy salsa verde and seared on a smoking hot barbie this was a sizzling summer meal that even the most basic of cooks could master! Prep time: Minutes 20 Minutes $$ Cooking time: Medium Budget 15

178 Serves 4 4 x 150gm tuna steaks 1/2 cup of mint leaves 1/2 cup of basil leaves 1/2 cup of flat leaf parsley leaves 1 tbs of baby capers Juice of 1/2 a lemon 1 tbs of white wine vinegar 1/4 cup of extra virgin olive oil Sea salt and cracked black pepper Lemon wedges to serve For the salad: 200gm of green beans, ends trimmed and sliced in half diagonally 1 x 400gm tin of Edgell cannellini beans, drained and rinsed 4 artichoke hearts in brine, quartered 1/2 small red onion Juice of 1/2 a lemon A drizzle of extra virgin olive oil Sea salt and cracked black pepper

179 Place the basil, mint, parsley, capers, lemon juice, vinegar and olive oil in a blender or food processor. Season with salt and pepper and pulse or blend until you have a paste like consistency. Have a taste and adjust any seasoning, set aside. Place the green beans in a small bowl and cover with boiling water. Allow to sit for 2-3 minutes then drain and rinse under cold water. Place them in a larger bowl with the cannellini beans, artichokes and red onion. Drizzle with lemon juice and a little extra virgin olive oil, season with salt and pepper and toss lightly with your fingers to combine. Heat a BBQ grill or plate and brush the tuna steaks with a little of the salsa verde mixture. Grill on high for approximately 2-3 minutes on each side. This will cook the tuna rare so if you like it cooked more then leave it on the grill for longer. Remove the Tuna from the grill and set aside to rest. Divide the salad mixture between four plates. Slice the tuna in half and arrange it on top of the salad. Place a dollop of the salsa verde on top and serve with lemon wedges. Whole Cauliflower Au Gratin

180 I have placed this show stopping side dish in my basics section as really, everyone should know how to make a great Cauliflower Au Gratin. It is a staple with roasts and on special occasions in our house and this recipe is exactly the same as if you broke up the little florets of the cauliflower. The major difference with this one is that it looks so darn good when you place it in the centre of the table and it is so nice for everyone to cut a big chunk off..the ultimate share plate! Unfortunately for this recipe I only have a before it went in the oven photo. The reason for this is that everyone hoed in before I could get a photo after it was cooked. Yep, it is that good! Prep time: 25 Minutes $ Low Budget Cooking time: 1 Hour

181 Serves 6 1 whole medium sized cauliflower, with the leaves still on for presentation purposes and to help hold in all that cheese sauce 50gm of unsalted butter 1 tbs of plain flour 1 bunch of chives, finely chopped 11/2 cups of milk 1/4 cup of cream 1 cup of grated parmesan cheese A pinch of nutmeg Sea salt and cracked black pepper A sprinkle of paprika for garnish Preheat the oven to 180 C Place the cauliflower in a large steamer (you could use a bamboo one over a wok) with about 2cm of water in the bottom. Bring to a simmer and place a lid on and steam the cauliflower for approximately 20 minutes or until just tender. Melt the butter in a saucepan and season with the nutmeg, salt and pepper. Add the flour and stir for a minute or so before

182 adding the milk and whisking, bit by bit until the sauce starts to thicken and you have no lumps. Add the cream and half of the parmesan and stir to combine, constantly, to prevent the sauce sticking on the bottom of the pan. Allow to come up to a very low simmer before removing from the heat and stirring in half of the chives. Remove the cauliflower from the steamer (I used a couple of tea towels as it was a bit awkward) and place it in a baking dish. Pour the sauce over the cauliflower, holding back the leaves a little so that the sauce runs down the inside. Sprinkle over the remaining cheese and chives and dust with a light sprinkling of paprika. Place it in the oven for approximately 30 minutes or until golden and bubbling. Remove from the oven and serve in the centre of the table with a large knife and serving spoon. Spanish Pork Cutlets with Chorizo, Edgell + 1 Chickpea & Rocket Salad

183 Proud to say this is the third recipe in the Edgell + 1 campaign that I feel so privileged to be a part of! It really does prove that eating well is easy and that you can make such incredibly tasty meals with ingredients that are a pantry staple. Tender and tasty marinated pork cutlets fight for centre stage with a delicious salad of Edgell chickpeas, chorizo, capsicum and rocket. Take a wander over to the Edgell + 1 website to check out this and loads more recipes Prep time: 2 hrs 20 minutes Cooking time: 20 minutes (2hrs Marinating time) $$ Low to Medium Budget Serves 4 4 x pork cutlets 1/2 cup of extra virgin olive oil 2 cloves of garlic, finely chopped