Recipes
Bolognese Sauce
Rich, hearty, and full of depth, this bolognese is a classic comfort dish made even better with a touch of red wine and herbs. Perfect for batch cooking, it’s just as good the next day—or straight from the freezer for an easy weeknight meal. INGREDIENTS: 1 tbsp olive oil 2 cloves garlic, crushed 500gm premium mince 1/2 cup red wine 1 tsp oregano, dried 1 tsp thyme, dried 1 tsp rosemary, dried 1 can brown lentils, drained and rinsed 2 tbsp tomato paste 1 tsp worcestershire sauce 1 tbsp brown sugar (optional) 2 can tomatoes, crushed 1 cup beef stock Black pepper INSTRUCTIONS: In a large pot place olive oil and garlic and cook over medium heat for 2-3 minutes Add the mince and continue to cook until mince has browned Add red wine and stir through the mince Stir through the oregano, thyme and rosemary and cook for 3-4 minutes Add the lentils, tomato paste, worcestershire sauce and brown sugar then stir until well combined Add the canned tomatoes and stock then bring to a boil. As soon as the bolognese sauce has reached a boil, reduce heat to low and simmer for 1 ½ until sauce has thickened. Stir occasionally to prevent sticking to the bottom of the pot Serve immediately with pasta and topped with cheese, or allow to cool then portion up the sauce and freeze in airtight containers. NOTE: Remember to name and date anything going into the freezer.
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Beef Koftas
Tender, spiced, and full of Middle Eastern flavour, these beef koftas are simple to make and perfect for sharing. Serve them with fresh salad, flatbreads, and minted yoghurt for an easy, satisfying meal. Serves 4 Makes 16 koftas INGREDIENTS: 500gm beef mince 2 garlic cloves (2 tsp crushed garlic) 1 tbsp ras el hanout ½ c bread crumbs (wholemeal or wholegrain) 1 egg Salt Ground black pepper Olive oil, to brush INSTRUCTIONS: Preheat the oven to 200 Mix all together in a bowl. Cover and chill in the fridge for 30 minutes. Remove mixture from the fridge and roll a dessert-spoon sized piece into a ball then lengthen into an oblong shape if you wish. Place each kofta onto a lined baking tray. Brush with olive oil and bake for 10 minutes, turning half-way through Serve with cucumber, tomato and bean salad and minted yoghurt. NOTES: Other serving suggestions - with flatbreads or sweet potato Info on what Ras Al Hout is
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Slow Cooked Mexican Chook Tacos
The best thing about this recipe is that you can put it all together in the slow cooker in less than 30 minutes and just let the hard work be done during the day whilst you are out and about or at work. INGREDIENTS: 1 cup dried cannellini beans, rinsed 5 tomatoes, chopped 1 green pepper, chopped 1 garlic clove, chopped 2 green chillies, chopped 2 red chillies, chopped 1 red onion, chopped 600gm boneless, skinless chicken thighs Coarse salt and ground pepper INSTRUCTIONS: In a slow cooker pot, layer the beans, tomatoes, pepper, garlic and chillies. Arrange chicken thighs on top of and sprinkle with the chopped red onion and salt and pepper Cover and cook on a low heat for 8 hours (or on auto for 6 hours) Do not open the lid during cooking. Once the time is up, remove the lid and break chicken apart with two forks and stir through the vegetable salsa Serve with the following to assemble your tacos: Corn soft taco shells 1/4 cup chopped fresh coriander Fresh Lime Pickled vegetables (see below) Mix together 1 grated carrot, 1 grated zucchini and red wine vinegar (about 1/4 cup) and place in an airtight container. This can be served on top of the tacos or eaten alone. Keeps for 2-3 days in the fridge.
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Pork and Cabbage Dumplings
Delicate, flavourful, and full of savoury goodness, these pork and cabbage dumplings are a true comfort food classic. Whether steamed, boiled, or pan-fried, they’re perfect for sharing and sure to impress. Makes 28 INGREDIENTS: 400g pork mince 70g wombok, tough stalks removed and finely chopped 1 garlic clove, crushed 2.5 cm fresh ginger, grated 1 egg yolk 2 carrots, peeled and thinly sliced 300g dumpling pastry To serve Chilli Oil Soy sauce INSTRUCTIONS: In a large bowl, combine the pork mince with the wombok, garlic, ginger and egg yolk. Prepare the steamers with thinly sliced carrots across the bottom to prevent the dumplings from sticking. Set aside. Lay out the dumpling wrappers on a breadboard or clean, dry bench and make sure you have a small dish with a little water handy. Add a teaspoon of filling to each wrapper. Wet your finger and moisten around the edge of the wrapper. Fold the wrapper by pinching the sides together then press in the edges to make a T shape, then fold one edge down, sealing with a little water. (For in depth dumpling wrapper guidance, check out the video here) Once the dumplings are all sealed, place them on top of the carrots in the steamer, leaving a little space between them so they don’t stick together. Using a wok or a saucepan, bring 1 inch of water to the boil. Place the bamboo steamer over the water, being mindful that the water doesn’t touch the bottom of the steamer, and make sure that it has water at the edge so the bamboo doesn’t scorch. Steam the dumplings for 10 minutes. Repeat until all the dumplings are cooked. Serve hot with chilli oil and soy sauce. NOTE: You can also boil or pan-fry dumplings depending on your taste preference. Take a look at the links below for more guidance on both of these cooking methods.
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Ricotta, Lemon & Greens Pasta
This dish is bursting with fresh flavours from the lemon and greens, complemented by the creamy ricotta sauce. It's a relatively quick and straightforward dish to prepare, perfect for a weeknight meal or whenever you're short on time but still want something delicious and nutritious. Serves: 3-4 INGREDIENTS: 250g pasta of your choice 1 large zucchini, grated Handful of spinach, chopped 250g ricotta cheese 1 lemon, zest and juice ½ cup pasta water Cracked black pepper, to taste Chilli oil, to drizzle (optional) INSTRUCTIONS: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining the pasta, reserve about ½ cup of pasta water. Set aside. While the pasta is cooking, grate the zucchini and chop the spinach. In a small mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and creamy. Season with cracked black pepper to taste. Once the pasta is cooked and drained, return it to the pot. Add the grated zucchini and chopped spinach to the pot with the hot pasta. Pour in the prepared ricotta sauce and reserved pasta water. Gently toss until well combined. Divide between serving plates. Drizzle with chilli oil for an extra kick of flavor, if desired. This dish is not only quick and easy to prepare but also bursting with fresh flavors from the lemon and greens, complemented by the creamy ricotta sauce. It's perfect for a satisfying weeknight meal or a light lunch option.
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Chicken Pesto Pasta
When you’re looking for a very quick dinner that also has a good serve of comfort, this is your go-to meal. To keep it simple use pesto from the supermarket, however if you do have time at the end of summer, you can also make your own pesto using my recipe here. This recipe also works well for your lunchbox the next day. Serves 4 Time 25 mins INGREDIENTS: 300g pasta 1 tbsp olive oil 2 cloves garlic, crushed 500g chicken ¼ cup pesto 80g green beans, chopped into 2.5 cm pieces 2 handfuls of spinach roughly chopped NSTRUCTIONS: Bring a full pot of water to the boil and add the pasta and cook for 1-2 minutes less than usual so it is still slightly firm. While the pasta cooks, heat the olive oil and garlic in a saucepan over a medium heat. Add the chicken and brown, then add the pesto. Take two ladles of pasta cooking water while the pasta still cooks and add this to the chicken and pesto mix. Drain the pasta and add to the chicken. Stir well to coat the pasta in pesto sauce. Add the green beans to the chicken and once they start to cook, add the spinach until it wilts Divide into serving bowls and top with parmesan cheese to serve.
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Winter Beef Stew
Italian inspired flavours in this beef stew provide a delicious warmth and comfort on a winter’s evening. Serves 6 - 8 INGREDIENTS: 1 kg beef (chuck or gravy) ¼ cup plain flour 3 carrots, peeled and chopped 3 potatoes, peeled and chopped 4 cloves garlic, crushed ¼ cup fresh sage, chopped ¼ cup fresh rosemary, chopped 1 can of tomatoes, crushed 2 cups beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Cracked pepper To serve Parmesan cheese, grated Garlic bread or crusty sourdough INSTRUCTIONS: Trim any excess fat, toss the beef in the flour, set aside Add the carrots, potatoes, garlic and herbs to the slow cooker. Heat 1 tbsp oil in a large fry pan over a medium-high heat and quickly sear the beef to seal it on all sides. Add the beef straight into the slow cooker, then pour the tomatoes and stock on top. Mix the brown sugar and apple cider vinegar in a small bowl so the brown sugar begins to dissolve and then add to the slow cooker as well Top with fresh cracked pepper, then put the lid on and set the slow cooker to low for 8 hours. Stir a couple of times if possible across the cook time, or even just closer to the end will do. Prior to serving, remove the lid and let cook for another 30 minutes as the sauce begins to thicken. The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. Serve immediately into warm bowls, top with grated parmesan and serve with either garlic bread or crusty sourdough. NOTES: The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. You can make this ahead (overnight) and then reheat at dinner time. The stew will be a lot thicker the day after cooking. This stew also can be frozen. To freeze make sure the stew has cooled completely then portion into freezer friendly bags or containers. Remember to label and date.
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Thai Style Pumpkin Soup
Creamy, fragrant, and gently spiced, this Thai-inspired pumpkin soup is the ultimate comfort in a bowl. With coconut milk and green curry paste, it’s full of warmth and flavour—perfect for cosy nights or easy entertaining. Serves 6 Time 50 mins INGREDIENTS: 2 cloves garlic, crushed 1 onion, chopped 1 red chilli, finely chopped (optional) 3 tbsp green curry paste 1 kg pumpkin, chopped to 5cm pieces 1 large sweet potato (orange), chopped to 5cm pieces 2-3 cups water 1 can coconut milk To serve: Natural yoghurt Coriander Chilli flakes (optional) INSTRUCTIONS: Heat the olive oil in a large pot over a medium heat Add the onion and crushed garlic and chilli (optional) and saute until the onion is soft Add the green curry paste and stir to form a thicker paste Add the pumpkin and sweet potato and fill with 2-3 cups of water or until ¾ of the vegetables are covered Bring to the boil, then reduce to a simmer for about 20 minutes or until the pumpkin and sweet potato is cooked through Remove the pot from the stove and use a potato masher to combine the vegetables into a chunky soup, or use a stick blender to puree the soup smooth Place the soup back on a low heat and stir in the coconut milk Serve topped with natural yoghurt, coriander and chilli flakes (optional)
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Slow Cooker Beef Tacos
The slow cooker does a great job of turning cheaper cuts of meat into the most delicious dish. This recipe uses gravy beef and with the addition of apple cider vinegar and brown sugar, breaks down into the most tender beef perfect for layering into soft taco shells. Mexican food is the ultimate combination of salt, fat, acid & heat to get the perfect meal. Serves 6-8 Time INGREDIENTS: 1 tbsp olive oil 1 kg gravy beef 4 garlic cloves, crushed 1 cup beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Salt & pepper to taste Spice mix 1 tbsp chipotle chilli 2 tsp oregano, dried 1 tsp smoked paprika 1 tsp coriander, ground ½ tsp cumin, ground To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream INSTRUCTIONS: Combine all spices into a small bowl and mix well. Heat oil in a fry pan over a high heat, sear beef in batches quickly on each side and sprinkle with some of the spice mix. Transfer the beef straight into the slow cooker. Continue this step until all pieces of beef are done. Add the garlic, beef stock and remaining spice mix into the slow cooker pot. In a small jug, mix the brown sugar and apple cider vinegar together, until brown sugar starts to dissolve. Pour this over the beef. Cover and cook on low for 8 hours. Once the time is up, take a slotted spoon and spoon the beef into a bowl. Take two forks and gently break up the beef mixture. Pour a few spoonfuls of sauce from the slow cooker over the beef and you’re ready to serve. To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream NOTES: If you’re short on time, you can cook this on high in the slow cooker for 4 hours. If you’re serving for a dinner party, I suggest making this the day before and reserving extra liquid from the slow cooker at the end. Add the extra liquid to the beef just before re-heating to prevent it drying out.
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Tomato, Chorizo and White Bean Soup
Hearty, smoky, and full of rich flavour, this soup combines spicy chorizo with tender beans and a tomato base for the perfect winter warmer. Serve with crusty bread for a simple, satisfying meal. Serves: 6 Prep time: 20 min Cook time: 30 min INGREDIENTS: 1 tbsp oil 2 garlic cloves, crushed 3 red capsicum, diced 2 tsp smoked paprika, ground 2 cans of tomatoes, crushed 1 L vegetable stock 6 chorizo sausages, sliced 1 can cannellini beans, drained and rinsed Fresh parsley to serve INSTRUCTIONS: Heat oil in a large pot over a low heat. Add garlic and red capsicum, stirring occasionally, for 3-4 minutes or until soft. Add smoked paprika, and cook for 1 minute or until aromatic. Add canned tomatoes and stock and simmer until capsicum has softened Whilst simmering the tomato mixture, heat a fry pan over a medium heat and cook the chorizo on all sides so each piece is sealed. Set aside on a paper towel lined plate. Remove the tomato mixture from the heat and blend with a stick blender. Return the pot to the heat and add the chorizo and beans Simmer for 5-10 minutes and season to taste. Top with some parsley and serve with crusty bread
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Loaded Kumara Fries with Spicy Bean
This recipe combines the natural sweetness of kūmara with the robust flavors of spicy beans, melted mozzarella, and creamy guacamole, making it a satisfying meal. Serves: 4-6 Time: 45mins INGREDIENTS: 900g kūmara (purple), cleaned and sliced into fries 420g can spicy beans Mozzarella cheese, grated Guacamole (for topping) Fresh coriander, chopped (for garnish) INSTRUCTIONS: Preheat your oven to 200°C (390°F). Place the sliced kūmara fries on a baking tray lined with baking paper. Spread the fries out in a single layer on the tray. Drizzle with a little olive oil. Bake the kūmara fries in the preheated oven for 25-30 minutes, turning them halfway through, until they are golden and crispy. While the kūmara fries are baking, heat the spicy beans in a small saucepan over medium heat until warmed through. Once the kūmara fries are done, remove them from the oven and transfer to a serving dish. Spoon the heated spicy beans over the top of the fries. Sprinkle grated mozzarella cheese generously over the beans. Place the dish back in the oven for a few minutes until the cheese is melted and bubbly. To serve: Top the loaded kūmara fries with dollops of guacamole and a sprinkle of fresh coriander. Serve immediately and enjoy this delicious, hearty dish!
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Red Rice, Broccoli and Bacon Salad
This recipe is a more substantial version of my Broccoli and Bacon Salad. The red rice gives a nice nutty flavour and you can serve this as a main on it’s own or as a side. This also keeps fresh for up to 2 days in the fridge. Serves 4-6 INGREDIENTS: ½ cup red rice 1 cup water 1 large head of broccoli, chopped into small florets 100g bacon, cooked and chopped ⅓ cup sunflower seeds Dressing ⅓ cup mayonnaise 2 tbsp lemon juice INSTRUCTIONS: Cook red rice according to package instructions. If using a rice cooker, wash red rice and add 1 cup of water to cook. Once rice is cooked, allow it to cool. This is something you can prepare ahead of time. Place broccoli florets in a large bowl and cover with boiling water for 5 minutes. Drain and then rinse under cold water. In a mixing bowl combine the rice, broccoli, bacon and sunflower seeds. Mix with a fork. In a small bowl whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the salad and mix with a fork until everything is covered in dressing. Serve immediately with your choice of protein. NOTES: If you’d like to make a vegetarian version you can substitute the bacon for 70g of feta. If doing this, crumble the feta and add it at the very end.
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