Apple and blackberry pie

Ingredients (serves 6)

• 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
• 200g frozen blackberries
• 75g (1/3 cup) raw sugar
• 1 tbs finely chopped glace ginger
• 2 tsp ground cinnamon
• 1 tbs plain flour
• 1 egg white, lightly whisked
• 1 tbs raw sugar, extra
• Double cream, to serve

• Pastry

  
  
• 525g (31/2 cups) plain flour
• 215g (1 cup) caster sugar
• 250g chilled butter, chopped
• 1/4 tsp salt
• 2 eggs

Method

1. To mak
   e the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 180°C. Combine the apple, blackberries, sugar, ginger, cinnamon and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.
4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.
5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.

Smoky barbecue spice mix

Ingredients

• 1 tbs smoked paprika
• 1 tbs brown sugar
• 3 tsp ground coriander
• 1 tsp coarsely ground black pepper
• 1 tsp chopped fresh thyme
• 1 tsp salt

• Method

  
  

  1. Combine the paprika, sugar, coriander, pepper, thyme and salt in a small bowl.

  Notes

  • How to use it: Combine the spice mix with tomato sauce and use as a glaze for barbecued pork spare ribs.
    Toss chicken drumsticks with the spice mix, crushed garlic, honey and olive oil. Roast until golden and cooked through.
    For smoky barbecue chicken, preheat a barbecue grill or chargrill on high. Sprinkle the spice mix over chicken breast fillets. Cook on grill until cooked. Thickly slice. Serve with jacket potatoes and salad leaves.

Turkey bolognaise

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 medium green capsicum, chopped
• 1 small eggplant, chopped
• 1/2 cup semi-dried tomatoes
• 500g Inghams turkey mince
• 1/4 cup tomato paste
• 400g can chopped tomatoes
• 2/3 cup chicken stock
• 1/2 cup fresh basil leaves, torn cooked rigatoni pasta and small basil leaves, to serve

• Method

  
  

  1. Heat half the oil in a large frying pan over medium-high heat. Add onion, garlic, capsicum, eggplant and semi-dried tomatoes. Cook, stirring, for 5 to 7 minutes or until vegetables have softened. Transfer to a heatproof bowl.
  2. Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Return vegetables to pan. Stir in tomato paste, tomato, stock and torn basil. Season with salt and pepper. Simmer, covered, for 30 minutes or until thickened. Serve with pasta and basil.
  • .

Pan-toasted ham and cheese sandwich

Ingredients

• 50g butter, softened
• 4 thick slices white bread
• 2 teaspoons dijon mustard
• 100g thinly sliced leg ham
• 80g gruyere cheese, thinly sliced
• dressed salad leaves, to serve

• Method

  
  
  1. Set 30g butter aside. Place 2 slices bread on a board. Combine mustard and remaining 20g butter in a small bowl. Mix well. Spread over bread. Top with ham and cheese. Season with salt and pepper. Spread remaining bread with mustard butter and sandwich together. Press down firmly.
  2. Heat half the reserved butter in a non-stick frying pan over medium heat. Place 1 sandwich in pan (see note). Cook for 2 minutes each side or until golden. Repeat with remaining butter and sandwich. Serve with salad.

Meatball subs

Ingredients (serves 4)

• 400g pork and veal mince
• 2 garlic cloves, crushed
• 1/4 cup dried breadcrumbs
• 1 egg, lightly beaten
• 1/2 teaspoon dried mixed herbs
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 small carrot, peeled, finely grated
• 1 celery stalk, finely chopped
• 1 cup tomato passata
• 1/2 teaspoon caster sugar
• 4 hot dog rolls, split, toasted
• 1/3 cup reduced-fat grated tasty cheese

• Method

  
  
  1. Combine mince, garlic, breadcrumbs, egg and dried herbs in a bowl. Season with pepper. Using 2 teaspoons at a time, roll mince mixture into balls. Place on a plate.
  2. Heat 1 teaspoon oil in a large, non-stick frying pan with lid over medium-high heat. Cook meatballs, in batches, for 4 minutes or until browned. Transfer to a plate. Cover to keep warm.
  3. Reduce heat to medium-low. Add remaining oil to pan. Add onion, carrot and celery. Cook, stirring occasionally, for 8 minutes or until vegetables start to soften. Add passata and sugar. Season with salt and pepper. Stir to combine. Simmer for 2 minutes or until slightly thickened. Return meatballs to pan. Stir to combine. Cover. Simmer for 5 minutes or until meatballs are cooked through.
  4. Divide mixture between rolls. Top with cheese. Serve.

Rice salad

Ingredients (serves 6)

• 1 cup long-grain white rice
• 2 celery stalks, trimmed, finely chopped
• 1 small red capsicum, finely chopped
• 2 green onions, thinly sliced
• 1/2 cup sultanas
• 2/3 cup dried diced apricots
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon curry powder
• 1 teaspoon caster sugar

• Method

  
  
  1. Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool completely.
  2. Combine rice, celery, capsicum, onion, sultanas, apricots and almonds in a bowl. Place olive oil, lemon juice, vinegar, curry powder and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Pour oil mixture over rice mixture. Toss to combine. Serve.

Barbecued prawns with papaya and chilli relish

Ingredients (serves 12)

• 48 (about 1.8kg) medium green king prawns, peeled with head and tail left intact, deveined
• 2 tbs peanut oil
• Salt & freshly ground black pepper

• papaya & chilli relish

  
  
• 1.2kg papaya, halved, peeled, deseeded, finely diced
• 3 green shallots, trimmed, finely chopped
• 1/2 bunch coriander, leaves picked, finely chopped
• 1/2 bunch mint, leaves picked, finely chopped
• 2 fresh red birdseye chillies, deseeded, finely chopped
• Salt & freshly ground black pepper
• 60ml (1/4 cup) fresh lemon juice
• 1 tbs finely grated palm sugar
• 1 tbs peanut oil
• 2 tsp fish sauce

Method

1. To make papaya & chilli relish, place papaya, green shallots, coriander, mint and chillies in a large bowl. Taste and season with salt and pepper. Stir until well combined. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavours.
2. Meanwhile, thread each prawn lengthways onto a bamboo skewer.
3. Brush a barbecue grill or chargrill with half the peanut oil to grease and preheat on high.
4. Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or chargrill turning occasionally, for 3-4 minutes or until prawns change colour and are just cooked through. Use tongs to transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining oil and prawns.
5. Divide the prawns among 2 serving platters and serve immediately with the papaya & chilli relish.

Bondi burger

Ingredients (serves 4)

• Olive oil spray
• 4 x 125g skinless blue-eye fillets
• 4 ciabatta rolls, split
• 1 carrot, peeled, grated
• 1 small, raw beetroot, peeled, grated
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 1/2-2 cups shredded iceberg lettuce
• 2 tbs low-fat mayonnaise
• 2 tbs sweet chilli sauce

• Method

  
  
  1. Preheat a barbecue or chargrill pan on high heat.
  2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
  3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
  4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.

Sushi

Ingredients

• 1 cup short-grain rice
• 1 tbs caster sugar
• 5 tbs rice vinegar
• 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
• 1 small Lebanese cucumber, peeled
• 1/2 avocado
• 4 nori sheets
• Wasabi*, to taste
• Pickled ginger, to serve
• Japanese soy, to serve

• Method

  
  
  1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
  2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.
  3. Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.
  4. Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.
  5. Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.
  6. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.

Indian korma lamb shanks

Ingredients (serves 6)

• 1 tbsp olive oil
• 6 lamb shanks, french trimmed
• 1 brown onion, halved, cut into thin wedges
• 1/3 cup Pataks Korma curry paste
• 2 tsp finely grated fresh ginger
• 2 cups beef stock
• 400g can diced tomatoes
• 1 1/2 cups frozen peas
• 2 tbsp shredded fresh mint
• Steamed basmati rice, to serve
• Raita or tzatziki, to serve

• Method

  
  
  1. Heat half the oil in a large stock pot over medium-high heat. Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
  2. Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
  3. Add the stock and tomatoes, and bring to the boil. Reduce heat to low. Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
  4. Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
  5. Divide the rice among serving plates. Top with the lamb and drizzle with the sauce. Serve with raita or tzatziki dip.

Three-cheese pie

Ingredients (serves 6)

• 2 tsp olive oil
• 200g rindless bacon, coarsely chopped
• 1 leek, pale section only, thinly sliced
• 2 tsp chopped fresh rosemary
• 650g fresh ricotta
• 40g (1/2 cup) finely grated parmesan
• 3 eggs, lightly whisked
• 1/4 cup chopped fresh continental parsley cream cheese pastry
• 115g (3/4 cup) plain flour
• 50g unsalted butter, chilled, chopped
• 125g cream cheese, chilled, chopped

• Method

  
  
  1. To make cream cheese pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add the cream cheese and process until mixture just comes together. Transfer to a lightly floured surface. Knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until almost crisp. Add leek and cook, stirring, for 2 minutes or until soft. Stir in the rosemary. Set aside to cool slightly.
  3. Preheat oven to 200°C. Preheat a baking tray in oven. Combine the bacon mixture, ricotta, parmesan, egg and parsley in a bowl. Season with salt and pepper. Roll out the pastry on a lightly floured surface to a 30cm disc. Line the base and side of a round 22cm (base measurement) springform pan with pastry. Add the ricotta mixture and smooth the surface. Fold in the edge of the pastry to partially enclose the filling. Bake on the prepared tray for 45 minutes or until crisp.
  4. Set aside for 5 minutes to cool slightly.

Chilli garlic prawns

Ingredients (serves 4)

• 100g butter, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 3 red cayenne chillies, thinly sliced
• 1kg medium green king prawns, peeled (tails intact), deveined
• 1 medium tomato, deseeded, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• crusty bread and lemon wedges, to serve

• Method

  
  
  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
  2. Stir in tomato and parsley. Serve with crusty bread and lemon wedges.

  
  

Sweet spiced ribs

Ingredients (serves 4)

• 2/3 cup sweet fruit chutney
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 garlic cloves, crushed
• 2 tablespoons Alfa One rice bran oil
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1.5kg (4 racks) Aussie-style pork ribs (see note)
• Lemon wedges and coleslaw or mixed salad, to serve

• Method

  
  
  1. Combine chutney, parsley, garlic, oil, cumin and ginger in a bowl. Place ribs in a large, shallow glass or ceramic dish. Rub with chutney mixture. Cover. Refrigerate for 30 minutes for flavours to develop.
  2. Preheat oven to 200°C/180°C fan-forced. Place ribs in 2 roasting pans. Season with salt and pepper. Cook for 1 hour or until browned and cooked through, turning ribs halfway during cooking (cover with foil if over-browning). Serve with lemon wedges and coleslaw or salad.

Long Island iced tea

Ingredients (serves 6)

• 55g (1/4 cup) caster sugar
• 60ml (1/4 cup) water
• 3 cups ice cubes
• 80ml (1/3 cup) chilled vodka
• 80ml (1/3 cup) tequila
• 80ml (1/3 cup) white rum
• 80ml (1/3 cup) gin
• 60ml (1/4 cup) Cointreau liqueur
• 60ml (1/4 cup) fresh lemon juice
• 250ml (1 cup) chilled cola

Method

1. Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 3 minutes or until syrup thickens. Remove from heat and set aside for 15 minutes to cool.
2. Divide the ice evenly among serving glasses. Pour over the vodka, tequila, rum, gin, Cointreau, sugar syrup, lemon juice and cola. Serve immediately.

Spanish tortilla

Ingredients (serves 6)

• 500g lady christl potatoes, peeled, thinly sliced
• 6 eggs
• 1/3 cup milk
• 1 tablespoon Lupi extra virgin olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 150g roasted red capsicum, thinly sliced
• 1 teaspoon sweet paprika

• Method

  
  
  1. Cook potato in a large saucepan of boiling water until just tender. Drain. Whisk eggs and milk together in a jug. Season with pepper.
  2. Preheat grill to medium-high. Heat oil in a 5cm-deep, 20cm (base) non-stick, flameproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add potato, capsicum, paprika. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg mixture over potato mixture. Gently shake pan to allow egg mixture to evenly spread in pan.
  3. Cook, without stirring, for 5 to 6 minutes or until base and edges are firm. Remove from heat.
  4. Place pan under grill. Cook for 5 minutes or until top is golden and set. Serve.

Baked salmon

Ingredients (serves 4)

• 750g chat potatoes
• olive oil cooking spray
• 8 slices white bread, crusts removed
• 1/3 cup basil leaves
• 1/3 cup grated parmesan cheese
• 1 1/2 tablespoons olive oil
• 4 salmon steaks, skin on, bones removed
• dressed salad leaves, to serve

• Method

  
  
  1. Preheat oven to 200°C. Lightly grease an oven tray. Grease a 6cm deep, 20cm x 28cm (base) baking dish with oil.
  2. Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil.
  3. Meanwhile, place bread in a food processor and process until roughly chopped. Add basil and parmesan. Process to a fine breadcrumb mixture. With motor still running, add oil and process until combined.
  4. Place salmon, skin side down, in prepared dish. Sprinkle crumb mixture over top.
  5. Place potatoes in oven on top shelf and fish on the shelf below. Bake for 25 to 30 minutes (depending on thickness of fish) or until potatoes are golden and fish is cooked through. Serve with salad.

Cheese and bacon rolls

Ingredients

• 1 quantity cob loaf dough (see related recipe)
• 200g rindless shortcut bacon rashers, finely chopped
• 1 1/3 cups grated cheddar cheese

• Method

  
  
  1. Follow steps 1, 2 and 3 of cob loaf recipe.
  2. Grease 2 baking trays well with olive oil cooking spray or olive oil. Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart, on prepared trays.
  3. Follow step 5 of cob loaf recipe. Top with bacon and cheese. Bake for 20 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.

Lamb kebabs

Ingredients (serves 4)

• 600g lamb leg steaks
• 1 lemon, rind finely grated, juiced
• 1 tablespoon honey
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 700g orange sweet potato, peeled, cut into 1cm-thick slices
• 70g rocket leaves, trimmed
• lemon wedges, to serve

• Method

  
  
  1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
  2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
  3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
  4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
  5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.