Bechamel sauce

Ingredients

• 500ml (2 cups) milk
• 1 brown onion, halved, coarsely chopped
• 4 fresh parsley stalks
• 4 whole black peppercorns
• 2 dried bay leaves
• 2 whole cloves
• 40g butter
• 2 tbs plain flour
• Pinch ground nutmeg
• Salt & ground white pepper

Method

1. Combine the milk, onion, parsley stalks, peppercorns, bay leaves and cloves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse. (Infusing allows the flavours to develop.)
2. Strain milk mixture through a fine sieve into a large jug. Discard solids.
3. Melt butter in a saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from side of pan. (When making a sauce that contains flour, it's important to cook the flour. If you don't the sauce will taste floury and may have a grainy texture.) Remove from heat.
4. Pour in half the milk gradually (otherwise the sauce will become lumpy), whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined. (If sauce becomes lumpy, strain through a fine sieve, pressing with the back of a spoon to remove any lumps.)
5. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Taste and season with nutmeg, salt and pepper. Serve immediately.

Beef osso bucco

Ingredients (serves 4)

• 4-6 pieces beef osso bucco
• plain flour, for dusting
• salt and cracked black pepper
• 2 tablespoons olive oil
• 1 onion, chopped roughly
• 1 carrot, chopped roughly
• 1 stick celery, chopped roughly
• 2 cloves garlic, finely chopped
• 4 cups (1L) beef stock
• 1/3 cup (80ml) red wine (optional)
• 400g can chopped tomatoes
• 1/3 cup chopped flat-leaf parsley
• instant polenta or mashed potato, to serve

• Method

  
  
  1. eat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
  2. Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
  3. Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.

Mexican salad

Ingredients (serves 4)

• 4 light flour tortillas
• Olive oil cooking spray
• 1 corn cob, husk and silk removed
• 420g can red kidney beans, drained, rinsed
• 1 medium avocado, roughly chopped
• 1 tablespoon sweet chilli sauce
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 medium tomato, chopped
• 1/2 small white onion, finely chopped
• 1 tablespoon chopped fresh coriander leaves

• Method

  
  
  1. Preheat oven to 180°C/160°C fan-forced. Lightly spray 4 holes of a 3/4 cup-capacity texas muffin pan. Gently push 1 tortilla into each prepared muffin hole. Lightly spray with oil. Bake for 8 minutes or until golden. Remove from oven. Cool in pan.
  2. Heat a chargrill pan over high heat. Cook corn, turning, for 10 minutes or until cooked through. Cut kernels from cob.
  3. Place corn kernels, beans and avocado in a bowl. Combine sweet chilli sauce, lemon juice and oil in a jug. Add to corn mixture. Toss to combine.
  4. Combine tomato, onion and coriander in a bowl. Transfer tortilla cups to plates. Divide corn mixture between cups. Serve with tomato mixture.

Pork chops and papaya

Ingredients (serves 4)

• 3 garlic cloves, finely chopped
• 1/2 cup olive oil
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 4 pork chops (250g each)

• Papaya mojo

  
  
• 2 shallots, finely chopped
• 1 small red chilli, finely chopped
• Grated zest and juice of 1 lime, plus extra wedges to serve
• 1 red papaya (500g), cut into 1cm cubes
• 1/4 cup coriander leaves, roughly chopped
• 440g can black beans, rinsed, drained
• 2 tbsp extra-virgin olive oil

• Method

  
  

  1. Combine garlic, olive oil, sugar and paprika in a small bowl to form a paste. Season chops and coat in the paste. Preheat barbecue to medium high.
  2. For the mojo: Combine the shallots, chilli, lime zest and juice, papaya, coriander, beans and extra-virgin olive oil in a bowl. Season well.
  3. Grill chops for 4 minutes on each side until cooked through – watch them carefully as they easily burn.
  4. Keep warm, resting for 2 minutes, then serve with the mojo and lime wedges.

  Notes

  • Taste tip: If you can't find papaya, you can use a large mango. And if you'd prefer seafood, swap the pork for prawns.

Seafood lasagne

Ingredients (serves 6)

• 40g butter
• 1 medium leek, trimmed, halved, washed, thinly sliced
• 2 medium carrots, peeled, finely chopped
• 1 teaspoon fresh lemon thyme leaves
• 2 garlic cloves, crushed
• 1/3 cup plain flour
• 2 cups chicken stock
• 2 cups milk
• 1 tablespoon dijon mustard
• 1 cup grated tasty cheese
• 500g salmon fillets, cut into 2cm pieces
• 200g ling, cut into 2cm pieces
• 12 (400g) green king prawns, peeled, deveined
• 2/3 cup panko breadcrumbs
• 1 tablespoon olive oil
• 6 fresh lasagne sheets
• Green salad, to serve

• Method

  
  
  1. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.
  2. Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.
  3. Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.

Crumble cake with berries

Ingredients (serves 6)

• 170g plain flour
• 85g caster sugar
• 85g unsalted butter
• 1 egg yolk
• 900g apples, peeled, cored, roughly chopped
• 110g light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 250g fresh or frozen mixed berries (redcurrants, raspberries, blueberries, strawberries)

• Topping

  
  
• 1 1/2 cups (225g) plain flour
• 150g unsalted butter
• 110g demerara sugar
• 2 tsp poppy seeds
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground coriander

• Berry sauce

  
  
• 1/2 cup (110g) caster sugar
• 250g mixed berries

• Method

  
  
  1. Preheat the oven to 200°C. Butter and line the base of a 24cm springform cake pan.
  2. To make the base, place flour, caster sugar and butter in a food processor and whiz until you have fine crumbs. Add the egg yolk and continue processing until the mixture comes together in a smooth ball (you may need to add a little chilled water). Wrap in plastic wrap and place in fridge for 30 minutes.
  3. When ready, press the mixture into the base of the prepared cake pan, refrigerate for a further 15 minutes, then bake in the oven for 15 minutes.
  4. Remove from oven and reduce oven temperature to 180°C.
  5. Place the apples, light brown sugar, cinnamon and ginger in a saucepan with 2 tablespoons cold water and cover. Cook over low heat until soft.
  6. Cool, then spread over the pastry base. Sprinkle with the mixed berries.
  7. For the topping, process the flour, butter, demerara sugar, poppy seeds, ground cinnamon, ginger and coriander with 1 tablespoon cold water, until you have a rough crumb mixture. Spoon over the top of the berries, patting down well. Bake for 25-30 minutes, then cool in the pan.
  8. For the berry sauce, place the caster sugar in a saucepan with 1/4 cup (60ml) of water over medium heat. Stir until the sugar dissolves. Add the mixed berries and cook for 2 minutes, breaking the berries up with a spoon.
  9. Allow to cool, then puree in a blender.
  10. If you prefer a smooth sauce, pass it through a sieve.
  11. To serve, cut the crumble cake into slices and drizzle with berry sauce and cinnamon custard (see related recipe).

Chargrilled harissa fish

Ingredients (serves 4)

• 1 1/2 tablespoons harissa
• 4 x 200g blue-eye fillets, skin removed
• 1 red capsicum, cut into quarters, deseeded
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup flat-leaf parsley leaves
• 4 green onions, thinly sliced
• 1 lemon, juiced
• olive oil cooking spray
• 1/3 cup low-fat natural yoghurt

Method

1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.

Bolognaise sauce

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g beef mince
• 700g jar Italian tomato pasta sauce
• 1/2 cup beef stock
• 1/4 teaspoon white sugar
• 2 bay leaves

Method

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring, for 5 minutes or until browned.
2. Add pasta sauce, stock, sugar and bay leaves. Stir to combine. Reduce heat to low. Partially cover. Simmer, stirring occasionally, for 45 minutes. Season with salt and pepper. Remove bay leaves. Toss with pasta. Serve.

Antipasto pizza

Ingredients

• 1/2 cup (125ml) tomato sugo (tomato sauce)
• 6 prosciutto slices, coarsely torn
• 4 marinated artichokes, quartered
• 100g char-grilled capsicum, thickly sliced
• 1/2 cup (85g) green olives
• 50g semi-dried tomatoes
• 8 bocconcini, coarsely torn
• Baby rocket leaves, to serve

• Pizza dough

  
  
• 3/4 cup (185ml) warm water
• 1 tsp dried yeast
• 1/2 tsp caster sugar
• 2 tbs extra virgin olive oil
• 2 cups (300g) plain flour
• 1/2 tsp salt

  Method

  
  

  1. To make dough, combine water, yeast and sugar in a jug. Set aside for 5 minutes or until foamy. Add oil and stir to combine. Combine flour and salt in a bowl. Add water mixture; use a round-bladed knife to mix until well combined. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside for 30 minutes or until dough rises by a third.
  2. Preheat oven to 240°C. Divide dough into 2 even portions. Roll each to a 40cm round disc; place on 2 oven trays. Spread sugo over each base. Arrange prosciutto, artichokes, capsicum, olives and tomatoes over each pizza. Top with bocconcini. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown and cooked through. Remove from oven. Top with rocket; serve.
  • 
    

Butter chicken

Ingredients (serves 4)

• 1 1/2 tbs light olive oil
• 600g chicken thigh fillets, excess fat trimmed, quartered
• 20g butter
• 1 brown onion, cut into thick wedges
• 2cm-piece fresh ginger, peeled, shredded
• 2 garlic cloves, crushed
• 1 x 7cm cinnamon stick (see note)
• 2 tsp ground paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chilli powder
• 185ml (3/4 cup) passata (tomato pasta sauce)
• 125ml (1/2 cup) chicken stock
• 150g green round beans
• 2 tomatoes, coarsely chopped
• 80ml (1/3 cup) thickened cream
• 60ml (1/4 cup) natural yoghurt
• 2 tsp cornflour
• 25g (1/4 cup) flaked almonds, toasted
• Natural yoghurt, extra, to serve
• Fresh coriander sprigs, to serve
• Saffron rice or steamed rice, to serve

Directions

1. Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
2. Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
3. Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
4. Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
5. Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.

Notes

• Cook's tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes. If cinnamon sticks are unavailable, use 1 tsp ground cinnamon

Fish rissoles

Ingredients (serves 4)

• 750g redfish fillets
• 1/4 cup red curry paste
• 2/3 cup coriander leaves
• olive oil cooking spray
• steamed rice, to serve

• Dipping sauce

  
  
• 1/3 cup sweet chilli sauce
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 tablespoon finely chopped coriander leaves

Directions

1. Place fish, curry paste and half the coriander in a food processor. Process to a paste. Shape into 12 rissoles.
2. Heat a non-stick frying pan over medium heat. Spray both sides of rissoles lightly with oil. Cook rissoles for 3 to 4 minutes each side, or until cooked through. Transfer to a plate. Cover with foil to keep warm.
3. Make sauce: Combine all ingredients in a bowl. Serve with rissoles, steamed rice and remaining coriander

Bacon and avocado burgers

Ingredients (serves 4)

• 1 large ripe avocado, chopped
• 1/2 small lime, juiced
• 350g Primo shortcut bacon rashers
• 4 eggs
• 4 Turkish bread rolls, split
• 1 baby cos lettuce, trimmed, leaves separated

Directions

1. Place avocado in a bowl. Drizzle with 1 tablespoon lime juice. Season with salt and pepper. Using a fork, roughly mash. Cover surface with plastic wrap.
2. Preheat a greased barbecue plate on medium-high heat. Barbecue bacon for 2 minutes each side or until just crisp. Transfer to a plate lined with paper towel. Crack eggs on barbecue plate and cook for 2 minutes for soft yolk or until cooked to your liking.
3. Toast or grill Turkish bread rolls until crisp. Place bases on serving plates. Spread with mashed avocado. Top with lettuce, egg and bacon. Season with pepper. Cover with roll tops. Serve.

Carrot and ginger soup with yoghurt

Ingredients (serves 4)

• 
  
• Olive oil spray
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 500g sweet potato (kumara), peeled, coarsely chopped
• 4 large (about 600g) carrots, peeled, coarsely chopped
• 1L (4 cups) water
• 1 tsp Massel Salt Reduced Chicken Style stock powder
• 130g (1/2 cup) low-fat natural yoghurt
• Chopped fresh chives, to serve

Directions

1. Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
2. Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
3. Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
4. Ladle the soup among serving bowls. Top with yoghurt and chives to serve.

Chicken bennelong

• 
  

• Ingredients (serves 6)

  • 
    
  • 350g dried spaghetti pasta
  • 1 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 celery stick, trimmed, thinly sliced
  • 1 small green capsicum, halved, seeded, coarsely chopped
  • 125g mushrooms, thinly sliced
  • 125g salami, cut into 1cm pieces
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 310ml (1 1/4 cups) chicken stock
  • 250g can diced tomatoes
  • 2 tbs salt-reduced tomato paste
  • 2 tbs pouring cream
  • 2 tsp fresh thyme leaves
  • Olive oil, to grease
  • 125g coarsely grated cheddar
  • 1 Woolworths Country Style Roast Chicken, skin and bones removed, meat shredded

  • Directions

    
    
    1. Cook pasta in a saucepan of boiling water following packet directions. Drain.
    2. Meanwhile, heat 3 teaspoons of oil in a frying pan over medium heat. Cook the onion, garlic, celery, capsicum and mushroom for 8 minutes. Transfer to a bowl. Heat remaining oil in pan. Cook salami for 3 minutes. Add to the bowl.
    3. Melt butter in pan over medium-high heat. Stir in flour. Cook for 1 minute. Add stock, tomato, tomato paste and cream. Stir for 3 minutes or until thick. Add onion mixture and thyme. Reduce heat to low. Simmer for 20 minutes.
    4. Preheat oven to 180°C. Grease a 3L (12-cup) capacity baking dish with oil. Place one-third of the pasta in the dish. Top with one-quarter of the cheddar, one-third of chicken and one-third of sauce. Continue layering with remaining pasta, cheddar, chicken and sauce, finishing with cheddar. Bake for 30 minutes or until cheddar melts.

Barbecue Shoulder Steak Skillet

Ingredients
3-4 tablespoons oil
1 teaspoon seasoning salt or white salt
1 teaspoon fresh ground black pepper
2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
2 medium onion, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
1 1/2 cups water (can use beef broth)
1 1/2 cups tomato sauce
5-6 tablespoons lemon juice
6 tablespoons ketchup
2-3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1/2 teaspoon mustard powder

Directions
1. Heat oil in a large skillet or electric frying pan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
3. Brown both sides of the steask in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.