Recipe Lemon Myrtle Fish

Ingredients:

• 1 cup white rice
• ½ teaspoon turmeric
• 10 strands saffron
• 250g fillet barramundi
• 50g butter
• ½ cup plain flour
• 6 cherry tomatoes
• 10g baby spinach

Sauce:

• 10 g Butter
• ½ cup thickened cream
• dried, ground lemon myrtle
• ½ cup white wine
• lemon

Method:

1. Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.
2. Press rice into mould (optional) and set aside.
3. Coat the barramundi fillet with a dusting of flour.
4. Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.
5. Cook until golden brown, then turn and cook for a further minute.
6. Transfer to an oven tray and place into a pre heated oven at 180°C for 5 to 10 minutes while you prepare the white wine sauce.
7. Quarter cherry tomatoes, place in pan with spinach until wilted.
8. To serve, turn out rice onto a heated plate with spinach and tomatoes.
9. Place the barramundi fillet on the plate and cover with sauce.

Sauce:

1. Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
2. Add the white wine and reduce by half.
3. Before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.

Warm Roasted Vege Salad

Ingredients:

• 500g baby red rascal potatoes, washed, halved
• 500g sweet potato, peeled, cut into 4cm pieces
• 4 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• 1 large (185g) red capsicum, thickly sliced
• 1 large (180g) red onion, cut into thick wedges
• 1/4 cup toasted pine nuts
• 80g baby rocket leaves

Dressing:

• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 2 tablespoons chopped fresh oregano leaves

Method :

• Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
• Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
• Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
• Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.

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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.