Say no more to Lock-downs and hello to the festive season with this delicious prawn and salmon stew.
4 x 150g skinless salmon fillets
500g medium green prawns, peeled, deveined, tails intact
1 lemon, rind finely grated, juiced
1 tbsp finely chopped fresh continental parsley
2 garlic cloves, sliced
1 celery stick, thinly sliced
1 carrot, peeled, finely chopped
1 small fennel, trimmed, finely chopped
1 leek, trimmed, halved, thinly sliced
400g can baby roma tomatoes
1 long fresh red chilli, finely sliced
2 tbsp baby capers, drained
4 anchovies, drained, finely chopped
125ml (1/2 cup) white wine
750ml (3 cups) Massel vegetable stock
Crusty bread, to serve
Small basil leaves, to serve
Extra lemon zest, to serve
Extra baby capers, to serve
Place the salmon, prawns, lemon rind and parsley in a large sealable glass or plastic container.
Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.
This family friendly dinner is quick to prep and delicious, the sesame chicken is tender and juicy, served on a bed of fried rice.
1 1/2 tbs peanut oil
8 chicken thigh fillets
1/3 cup (80ml) sweet chilli sauce
2 tbs honey
2 tbs soy sauce
2 free-range eggs, lightly whisked
2 x 240g pkts Seeds of Change Brown Rice Pilau with a Hint of Turmeric
80g snow peas, halved lengthways
1 cup (150g) frozen broad beans, thawed, peeled
100g green beans, trimmed, halved lengthways if preferred
1 tbs sesame seeds, toasted
Preheat oven to 200°C. Line a roasting pan with baking paper. Heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook the chicken, in batches, for 2 mins each side or until browned. Transfer to the lined pan.
Add sweet chilli sauce, honey and soy sauce to the frying pan. Bring to the boil. Cook for 2 mins or until the mixture reduces slightly. Drizzle over the chicken in the lined pan. Bake for 10-15 mins or until the chicken is golden and cooked through.
Meanwhile, wipe the frying pan clean. Add the remaining oil and heat over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 3 mins or until light golden underneath and just set. Turn onto a clean work surface. Roll into a log and thinly slice crossways. Add the rice to the pan. Cook, stirring, for 2 mins or until heated through. Add the snow peas, broad beans and beans and cook, stirring, for 2 mins or until tender.
Divide rice mixture among serving plates. Top with the chicken and egg. Drizzle with pan juices and sprinkle with sesame seeds to serve.
This is an easy tuna recipe, perfect for a summer afternoon.
150g (or 1 medium) brown onion
1/4 cup Plain flour
2 cups Milk (warmed)
150g Baby spinach leaves
425g Can of tuna in spring water
2tbsp Lemon juice
400g Potatoes (coarsely chopped)
300g Celeriac (coarsely chopped)
1/4 cup Grated parmesan cheese
Potato and Celeriac Mash: Boil, steam or microwave potato and celeriac separately until tender then drain. Combine the potato and celeriac in a large bowl, mash with milk and butter until smooth. Stin in cheese and cover to keep warm.
Melt butter into a medium size saucepan, cook the onion and stir for about five minutes or until softened. Add flour and stir the mixture until it thickens and bubbles. Gradually add the milk, stir until the mixture boils and thickens. Remove from heat and stir in the spinach, tuna and lemon juice.
Spoon the tuna mixture into a shallow heatproof dish (which can hold 1.5 litres). Top with potato and celeriac mash. Grill until lightly golden.
The perfect way to warm up this winter with an easy slow cooked pork red curry.
1 tablespoon olive oil
2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
1/4 cup (60g) red curry paste
400ml can coconut milk
2 teaspoons fish sauce
600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Coriander leaves, to serve
Steamed long grain rice, to serve
Lime wedges, to serve
Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over.
Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker. Cook, covered, on low for 6 hours or on high for 4 hours, adding the beans in the last 30 mins of cooking time.
Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.
2 stalks lemongrass (white part only), finely chopped
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1.5kg piece pork belly (see note)
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tablespoon white vinegar
Steamed white long-grain rice, to serve
Lemon wedges, to serve
Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180C/160C fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200C/180C fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240C/220C fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.