Rocket Salsa Verde Linguine with Chicken Recipe

Ingredients

• 2 teaspoons olive oil
• 500g chicken thigh fillets, trimmed, thinly sliced
• 500g dried linguine pasta
• Rocket salsa verde
• 1 cup chopped rocket (see note)
• 1 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons drained baby capers
• 1 garlic clove, crushed
• 1/4 cup finely grated lemon rind
• 1/4 cup lemon juice
• 1 bird’s eye chilli, deseeded, thinly sliced
• 1/2 cup extra-virgin olive oil

Method
Step 1. Make salsa verde Place rocket, parsley, chives, oregano, capers, garlic, lemon rind, lemon juice, chilli and oil in a bowl. Stir to combine. Season with salt and pepper.

Step 2. Heat oil in a large frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until cooked through.

Step 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. mains herbs Reserve 1/4 cup liquid. Drain. Return to pan. Add chicken, salsa verde and reserved liquid to pan. Toss to combine. Serve.

Turkey & Cashew Noodle Stir-fry Recipe

Ingredients

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Method
Step 1. Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

Step 2. Meanwhile, prepare the noodles following packet directions.

Step 3. Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.

Paprika and Chilli Kale Chips

Ingredients

• 1 bunch (about 250g) curly kale
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried red chilli flakes
• Sea salt, to serve

Method
Step 1. Preheat oven to 180°C or 160°C fan forced. Line 2 large baking trays with baking paper.

Step 2. Trim centre stems from kale, tear into small bite size pieces. Combine olive oil, paprika and chilli in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.

Step 3. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.

Apricot Muesli Balls Recipe

Ingredients

• 2 cups toasted muesli
• 1 cup dried apricots
• 1/4 cup honey
• 60g butter, melted
• 3/4 cup shredded coconut

Method
Step 1. Place muesli, apricots, honey and warm, melted butter in a food processor. Process for 2 to 3 minutes or until well combined.

Step 2. Place coconut in a shallow dish. Roll tablespoons of muesli mixture into balls. Coat balls in coconut. Set aside to cool for 15 minutes before serving.

Crying Lamb Recipe

Ingredients

• 4 medium sebago potatoes, cut into 4cm pieces
• 1 large red capsicum, thickly sliced
• 1 large green capsicum, thickly sliced
• 1 large eggplant, cut into 4cm pieces
• 2 tablespoons olive oil
• 1 bulb garlic, halved crossways
• 1/3 cup mint jelly, warmed
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh thyme leaves
• 8 lamb loin chops, trimmed

Method
Step 1. Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.

Step 2. Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.

Step 3. Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.

Lamb and Snake Bean Rogan Josh with Mustard Seed Rice Recipe

Ingredients 
1 tbs peanut oil
800g lamb leg, cut into 3cm pieces
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1/2 cup (125ml) rogan josh curry paste
400g can diced tomatoes
1/4 cup (70g) Greek-style yoghurt
1 bunch snake beans, cut into 6cm lengths
Coriander leaves, to serve
Mustard seed brown rice
1 tbs ghee
1 brown onion, finely chopped
1 tsp brown mustard seeds
1 tsp cumin seeds
12 curry leaves
1 1/2 cups (300g) SunRice brown rice
3 cups (750ml) water

Method
Step 1. Heat oil in a large heavy based saucepan over medium-high heat. Add one-quarter of the lamb; cook, turning, for 5 minutes or until lamb is brown all over. Transfer to a bowl. Repeat with remaining lamb in 3 more batches.

Step 2. Add the onion to the pan; cook, stirring, for 10 minutes or until onion is golden. Add the garlic and ginger; cook, stirring, for 1 minute or until fragrant. Return the lamb with the curry paste. Cook for 1 minute or until fragrant. Add the tomatoes and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hour or until lamb is very tender.

Step 3. Remove 1/2 cup of cooking liquid and place in a bowl. Add yoghurt and stir to combine. Return yoghurt mixture to the lamb and stir to combine. Add the snake beans; cook for a further 10 minutes or until beans are tender and sauce thickens slightly. Taste and season with salt and pepper.

Step 4. Meanwhile, to make the mustard seed rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens. Add the mustard seeds,
cumin and curry leaves; cook for 1 minute or until fragrant. Add the rice and water. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid absorbed. Remove from heat and set aside, covered, for 10 minutes to rest.

Step 5. Divide rice among serving bowls. Top with lamb curry and sprinkle with coriander leaves. Serve immediately.

Coconut Poached Chicken and Jasmine Rice Salad Recipe

Ingredients

• 2 large (about 200g each) chicken breast fillets
• 400ml can coconut milk
• 1 cup (200g) Sunrice jasmine rice
• 2 tbs fish sauce
• 2 tbs lime juice
• 1 tbs brown sugar
• 1 red birdseye chilli, finely chopped
• 1 tsp sesame oil
• 1 small wombok, finely shredded
• 2 carrots, peeled, cut into matchsticks
• 2 green onions, cut into matchsticks
• 1 cup bean sprouts
• 1/2 cup Vietnamese mint leaves
• 1/2 cup coriander leaves
• 1 tbs toasted sesame seeds

Method
Step 1. Combine the chicken, coconut milk and ginger in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap, place in the fridge for 1 hour or until cooled completely.

Step 2. Meanwhile, cook the Sunrice jasmine rice following packet directions. Set aside to cool completely.

Step 3. Combine the fish sauce, lime juice, brown sugar, chilli and sesame oil in a small bowl.

Step 4. Drain chicken for coconut milk and coarsely shred. Place in a large bowl. Add the rice, wombok, carrot, green onion, bean sprouts, mint and coriander leaves in a large bowl. Add the dressing and gently toss to combine. Divide among serving plates. Sprinkle with sesame seeds to serve.

Coconut Lentil Dhal with Saffron Pilaf Rice Recipe

Ingredients

• 1/2 cup (100g) yellow split peas
• 1 tbs ghee
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 cup (100g) brown lentils
• 1/2 cup (100g) red lentils
• 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1/2 small cauliflower, cut into small florets
• 400g can diced tomatoes
• 400ml can coconut milk
• 2 tsp garam masala
• Coriander leaves, to serve

Saffron rice

• 2 tbs ghee
• 1 brown onion, finely chopped
• 2 cups (400g) SunRice basmati rice
• 1 tsp saffron threads
• 3 cups (750ml) water
• Mint yoghurt, to serve
• Naan bread, to serve

Method
Step 1. Place the split peas in a bowl and cover with cold water. Set aside overnight to soak. Rinse under cold running water, drain well.

Step 2. Heat the ghee in a large saucepan. Add the onion; cook, stirring, for 10 minutes or until onion is golden. Add the garlic, ginger, cumin, coriander, mustard, turmeric and cinnamon; cook, stirring for 1 minute or until fragrant. Add the split peas, brown and red lentils, pumpkin, cauliflower, tomato and coconut milk. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 30 minutes or until lentils are tender. Add the garam masala and stir to combine. Season with salt and pepper.

Step 3. Meanwhile, to make the saffron rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring for 10 minutes or until onion is golden. Add the rice and saffron; stir to combine. Add the water; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to separate the grains.

Step 4. Divide the rice among serving plates. Top with dhal and sprinkle with coriander.