Lamb Dopiaza

Ingredients:

• 10 cm of cinnamon stick
• 1 tsp whole cloves
• 4 tsp coriander seeds
• 1 tsp turmeric
• 1 tsp black peppercorns
• 2 tsp cumin seeds
• 6 green cardamom pods, bruised
• 10 dried Kashmiri chillies
• 6 cloves (30g) garlic
• 3cm's (30g) ginger
• 500g lamb shoulder
• 1kg onions
• 500ml (500g) natural yogurt
• 6 tbsp ghee
• 250g water

Method:

Place all ingredients into a deep pan, mix together, cover then simmer for 2 hours or until most of the liquid has been absorbed and lamb is tender.  Add roasted shredded coconut after an hour of simmering.

Mushroom and pancetta spaghetti

Ingredients

• 400g dried spaghetti pasta 
• 2-3 cloves garlic, sliced
• 1/4 cup olive oil
• 400g cup mushrooms, chopped
• 8 slices (75g) pancetta, chopped
• 3 eggs
• 1/4 cup flat-leaf parsley leaves, chopped
• 50g parmesan cheese, finely grated

Method

1. Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
2.  Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and pancetta and cook, until pancetta is crisp. Add mushrooms and cook till most of the moisture disappears.
3. Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.
4. Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.

Coke-braised pork ribs with mustard slaw

Ingredients

• 1.5kg Pork Ribs
• 1 onion, coarsely chopped
• 3 star anise
• 2 teaspoon dried chilli flakes
• 2 cinnamon quills or sticks
• 750ml Coca-Cola
• 2/3 cup (160ml) pineapple juice
• 1/4 cup (55g) brown sugar
• 2/3 cup (170g) tomato puree
• 200g red cabbage, thinly sliced
• 200g white cabbage, thinly sliced
• 100g carrot, grated
• 2 spring onions, thinly sliced
• 1/2 cup whole egg mayonnaise
• 20g wholegrain mustard
• 1 lemon, juiced

Method

1. Preheat oven to 140C. Combine the pork ribs, onion, star anise, chilli flakes and cinnamon in a large roasting pan. Add the Coca-Cola. Cover with foil. Bake for 1 1/2 hours.
2. Transfer the pork to a plate. Strain the cooking liquid into a medium saucepan. Add the pineapple juice, sugar and tomato puree and bring to the boil. Cook, stirring occasionally, for 20 mins or until sauce thickens slightly.
3. Meanwhile, combine the red and white cabbage, carrot, spring onion, mayonnaise, mustard and lemon juice in a large bowl. Season with salt and pepper.
4. Preheat a barbecue or chargrill pan over medium heat. Brush the ribs with the sauce to coat. Cook, turning and basting with the sauce, for 5 mins or until sticky and heated through. Divide ribs among serving plates. Serve with the slaw and the remaining sauce on the side.

Thai Chicken Risotto

Ingredients

• 1 tablespoon peanut oil
• 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 onion, finely chopped
• 1 long red chilli, seeds removed, thinly sliced
• 2 garlic cloves, crushed
• 4 kaffir lime leaves, stems removed, finely shredded (see note)
• 1 1/2 cups (330g) Arborio Risotto Rice
• 1/4 cup (75g) Thai red curry paste
• 2 cups (500ml) chicken stock
• 1 cup (250ml) coconut cream
• 2 tablespoons fish sauce
• 200g green beans, trimmed, chopped
• Coriander sprigs, fried Asian shallots (see note) and lime halves (optional), to serve

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the casserole and set aside.
3. Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.
4. Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
5. Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.

Pumpkin Soup (And Variations)

Ingredients:

• 1.5 kg butternut pumpkin, peeled, cut into 3cm pieces
• 1 knob garlic, broken into individual pieces, unpeeled
• 2 tablespoons olive oil
• Smoky praprika 
• 20g butter
• 1 medium leek, sliced
• 2 carrots, chopped
• 1 litre Chicken Stock
• Nutmeg
• Cooking (thin) cream
• Chopped fresh chives
• Asian style fried shallots

Method:

1. Pre heat oven to 200C (conventional) / 180C (fan force). Combine pumpkin, garlic and olive oil.  Spread over a tray in a single layer and sprinkle with smoky paprika.  Bake for 40-50 minutes or until pumpkin tender.  Set aside to cool.
2. Heat butter in pot over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add carrots. Cook, stirring, for 5 minutes.
3. Add stock and 2 cups cold water. Season with pepper and a pinch of nutmeg. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until carrot is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
4. Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with fried shallots and chives.  

Asian Style Pumpkin Soup

Ingredients:

• 1 large shallot (about 50g), peeled, cut in half
• 1 long red chilli (about 10g), cut in half
• 8cm-piece fresh ginger (about 30g), peeled, coarsely chopped
• 3 cloves garlic, peeled
• 2 limes, zest and juice separated
• 1/2 punnet fresh coriander (about 8g), leaves and stems separated
• 1 tablespoon vegetable oil
• 3 medium carrots, peeled, sliced
• 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces
• 5 cups chicken stock or water
• 400ml can coconut milk

Method:

1. In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
2. Step 2
   Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 minutes or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 minutes or until vegetables are tender.
3. Step 3
   Using a blender, and working in batches, purée the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.

Sweet Potato And Chickpea Salad

Ingredients:

• 300g orange sweet potato, peeled, chopped into 2cm cubes
• 1/2 teaspoon ground cumin
• 1 garlic clove, crushed
• olive oil cooking spray
• 250g cherry tomatoes
• 600g firm white fish fillets (such as snapper or barramundi)
• 40g low-fat feta cheese, crumbled
• 1/2 cup canned chickpeas, drained, rinsed
• 100g baby spinach

      Yoghurt dressing

• 1/2 cup low-fat yoghurt
• 1/2 lemon, juiced
• 1 small garlic clove, crushed
• 2 tablespoons coriander leaves, finely chopped

Method:

1. Preheat oven to 200°C. Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper. Spray with oil. Toss to coat. Roast for 30 minutes. Add tomatoes. Roast for a further 15 to 20 minutes or until sweet potato is tender. Set aside.
2. Make yoghurt dressing: Combine yoghurt, 1 tablespoon lemon juice, garlic, coriander and salt and pepper in a bowl. 
3. Preheat barbecue plate on high heat. Season fish with salt and pepper. Spray lightly with oil. Barbecue for 4 to 5 minutes each side or until just cooked through. 
4. Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to combine. Spoon salad onto plates. Serve with yoghurt dressing. 

Goes well with grilled or fried fish