Chicken and Vegetable Risoni (Healthy Food Guide)


Ingredients (serves 4)
  • 2 cups risoni pasta
  • 2 tbsp sun-dried tomato paste
  • Oil Spray
  • 400g lean chicken, cut into strips
  • 1 1/2 tsp Tuscan seasoning
  • 4 cups mushrooms, sliced or diced
  • 4 tomtoes, chopped
  • 1/2 cup frozen peas
  • 4 cups rocket

Method
  1. Cook pasta until tender. Dain. Toss in pesto and set aside
  2. Heat pan with oil
  3. Toss chicken in seasoning and then cook until golden
  4. Add chicken to pasta
  5. Wipe out pan and heat some more oil and add veg, except rocket, and cook for 4-5 mins until lightly cooked
  6. Return chicken to pan with pasta
  7. Add rocket
  8. Heat through
  9. Season with pepper

Mince with Kumara Mash (Healthy Food Guide)


Ingredients (serves 4)
  • 1 golden kumara, cut into chunks
  • 4 medium potatoes, cut into chunks
  • 4 tbsp trim milk
  • Oil Spray
  • 500g lean beef or lamb mince
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2tbsp sun-dried tomato pesto
  • 1 cup salt-reduced beef stock

Method
  1. Oven at 190
  2. Place kumara and potatoes in boiling salted water and cook for 15mins untiltender
  3. To make filling, spray oil in pan and cook mince until brown
  4. Add onion and carrot and cook until softened
  5. Add pesto and cook for 2 mins
  6. Add stock and cook for 5 mins
  7. Drain kumara and potato and mash with milk
  8. Spoon mince into large ovenproof dish, top with mash, and bake for 15 mins or until brown

Beef Casserole (Healthy Food Guide)


Ingredients (serves 4)
  • 2 tsp olive oil
  • 600g chuck steak, cut into 4cm peices
  • 1 onion, cut into thin wedges
  • 2 carrots, sliced
  • 400g diced tomatoes
  • 1 tsp dried mixed herbs
  • 1 tbsp cornflour
Method
  1. Heat oil in frying pan over medium-high heat
  2. Brown beef and trasnfer to a warm plate
  3. Add onion and carrots and cook for 8 mins until onion soft
  4. Add tomatoes, herns, 1 1/2 cups of water and bring to boil
  5. Return beef to pan, reduce heat to medium-low, partially cover and simmer for 1 1/2 hours until meat tender
  6. Combine cornfour and 2 tbs water, and add to csserole to thicken
  7. Serve with green beans and mash

Tom Yum Soup (Thailand Chef)


Ingredients
  • 10g Lemongrass slice
  • 10g Galangal slice
  • 10g Kafir Lime Leaf
  • 10g Shallots (red onions)
  • 5g Chilli
  • 3g Parsley
  • 1tbs Shrimp fat
  • 4 cups stock
  • 3 tbsp falcom cream milk
  • 4tbsp lime juice
  • 3 tbs fish sauce
  • 1/2 tbs sugar
  • 2 peices Blue River Prawns
  • 5g roasted chilli paste
  • 20g mushrooms
  • 2 leaf of corainder to garnish

Method
  1. Bring stock to boil and put in lemongrass, galangal, shallots and the chilli
  2. Add the roast chilli paste, kafir lime leaf and prawns
  3. Once the prawns are in, leave it to boiul until prawns are cooked - do not stir
  4. Now add mushrooms, fish sauce, lime juice, the shrimp fat and cream milk
  5. Bring to boil once more and decorate it with coriander

Chocolate Cake


Ingredients
  • 1 cup water
  • 1 1/2 cup caster sugar
  • 125g butter
  • 1/4 cup cocoa powder
  • 1 1/4 se;f-raising flour
  • 1/3 cup plan flour
  • 2 eggs
  • 50g butter
  • 2 tbs water
  • 1/4 cup caster sugar
  • 3/4 cup icing sugar
  • 2 tbs cocoa powder

Method
  1. Combine water, sugar, butter and cocoa in saucepan over low heat until sugar dissolves
  2. Heat on high, bring to boil, stirring
  3. Reduce heat and simmer for 5 mins uncovered
  4. Pour into bowl and leave to cool to room temp
  5. Grease 20cm square cake tin
  6. Oven at 160
  7. Add sifted flours and eggs to colled mixture
  8. Beat misture until smooth then put in cake tin
  9. Bake for 45 mins
  10. To make frosting, combine butter, water, caster sugar in pan on low heat until sugar dissolved
  11. Sift icing sugar and cocoa into a bowl
  12. Add mixture, gradually stirring
  13. Cover and refridgerate for 1 hour
  14. Beat mixture and spread over cold cake

Lemon Tart


Ingredients
  • 1 cup plain flour
  • 1/4 cup caster sugar
  • 60g cold butter
  • 2 egg yolks
  • 2 tsp iced water
  • 2 tsp finely grated lemon rind
  • 1/4 cup lemon juice
  • 4 eggs
  • 3/4 cup cream
  • 1/3 cup caster sugar

Method
  1. Sift Flour and make well in centre
  2. Place sugar, butter and egg yolks into well
  3. Use fingers to mix, add enough water to make it cling together.  Make into ball
  4. Refrigerate for 30mins
  5. Oven at 160
  6. Roll pastry and put in dish, refrigerate for 30mins
  7. Cover with baking paper, fill with rice, blind bake for 15mins, remove paper, bake for 15 mins
  8. Make filling - whisk lemon rind, lemon juice, eggs, cream, and caster sugar together
  9. Pour filling into base and bake for 30mins
  10. Cool tart

Pavolva


Ingredients
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp cornflour
  • 1 tsp malt vinegar
  • 300ml cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 1 pomegranate

Method
  1. Oven at 140C
  2. Grease and line a baking tray
  3. Draw an 18cm circle on it
  4. Beat egg whites to form soft peaks
  5. Gradually add sugar
  6. Fold in cornflour and vinegar
  7. Spread in a circle and bake for 1 1/4 hrs
  8. Turn off oven and leave pavlova to cool in oven
  9. Beat toegther cream and icing sugar
  10. Spread over cooled meringue
  11. Put pomegranate and juice on top

Blueberry Pancakes


Recipe 1 Ingredients
  • 1 cup flour
  • 1/4 cup sugar
  • 1 cup milk
  • 1 egg
  • 30g melted butter
  • Pinch of salt
  • 1 cup blueberries

Recipe 1 Method
  1. Sift dry ingredients, add eg, butter and milk
  2. Beat well
  3. Let stand for a few mins, then stir in blueberries
  4. Cook in pan

Recipe 2 Ingredients (Matts handwritten recipe)
  • 3/4 cup milk
  • 3/4 rolled oats
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 tsp melted butter
  •  

Lemon Curd


Ingredients
  • 45g butter
  • 1/2 cup (110g) caster sugar
  • 1 egg, beaten lightly, strained
  • 1 tsp finely grated lemon zest
  • 2 tbsp lemon juice

Method
  1. Combine all ingredients in a small heatproof bowl
  2. Place bowl over small saucepan of simmering water
  3. Cook, stirring constantly, for about 20 mins or until mixture coats back of spoon
  4. Remove bowl from saucepan immediately
  5. Cover curd with plastic wrap, cool to room temperature

Chocolate Brownies (2 recipes)


Recipe 1 Ingredients
  • 200 g dark chocloate, chopped
  • 250g butter
  • 1 3/4 cups brown sugar
  • 4 eggs
  • 1 cup plain flour
  • 1/4 tsp baking powder
  • 1/3 cup cocoa powder
Recipe 1 Method
  1. Oven at 180
  2. Place chocolate and butter in a small saucepan over low heat and stir until smooth
  3. Place sugar, eggs, flour, baking powder, cocoa and choclate mixture in a bowl and mix to combine
  4. Line base of 20cmx30cm cake tim with baking paper
  5. Pour in chocolate mixture and bake for 30mins or until set
  6. Cut into 24 squares

Recipe 2 Ingredients
  • 150g butter
  • 1 cup cocoa
  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla essence
  • 3/4 cup plain flour
  • 1 tsp baking powder
Recipe 2 Method
  1. Oven at 160C
  2. Line a 27cmx18cmx3cm tin with baking paper
  3. Melt butter and stir in cocoa powder, allow to cool
  4. Beat in eggs, stir in sugar and vanilla
  5. Sift flour and baking powder together, and add to mixture and stir thoroughly until mixed
  6. Bake for 45-50mins
  7. Leave in tin for 20mins then turn out on rack

Warm Lamb Salad (Nigella Lawson)

Ingredients
  • 1 shoulder lamb (approx 2.5kg)
  • 4 shallots, halved but not peeled
  • 6 cloves garlic left whole
  • 1 carrot, peeled and halved
  • Malden Salt
  • 500ml boiling water
  • Small handful of freshly chopped mint
  • 1 pomegranate
  • Pita bread, hunnus, and red onion to serve

Method
  1. Oven at 140C
  2. On the hob, brown the lamb, fat side down, in a lrage roasting tin.  Remove from pan
  3. Fry the vegetables for 2 mins, sprinkled withsalt
  4. Pour the water over and then replace the lamb
  5. Let the liquid in the pan come to a bubble, then tent with foil and put in oven
  6. Cook overnight or at 170C for 5 hrs or so
  7. Remove lamb from tin 1 hour before eating
  8. Pull it to peices, sprinkle with some mint
  9. Put half pomegranate seeds and half juice on it
  10. Serve on rocket, or on a warm pitta bread, hunnus, warm lamb, mint, black pepper and red onion

Tuna Cakes


Ingredients
  • 2 x 225 tins of tuna
  • 1 cup mashed potato
  • 1 tbs parsley
  • 1 egg
  • 1 lemon
  • Breadcrumbs
  • Olive oil

Method
  1. Combine tuna, mashed potato, parsley and egg
  2. Add zest of lemon and juice, season, mix thoroughly
  3. Form tuna mix into small cakes
  4. Roll in breadcrumbs
  5. Cook in pan with oil

Lemon, Garlic & Rosemary Chicken


Ingredients
  • 2 chicken breast fillets
  • 1 lemon, zested and juice
  • 2 cloves garlic, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp olive oil

Method
  1. In a bowl, combine lemon juice, zest, garlic, rosemary and oil
  2. Add chicken, cover with plastic wrap, and refrigerate for 2 hrs
  3. Heat BBQ or chargrill pan and cook 6 mins each side

Asian Beef Salad with Lime Dressing


Ingredients
  1. 1/4 cup lime juice
  2. 1 tbs brown juice
  3. 1 tsp minced chilli
  4. 2 tbs chopped mint
  5. 2 tbs black bean sauce
  6. 2 tbs chopped corainder

Method
  1. Mix all together
  2. Cook steak, cut, and then mix in this dressing
  3. Serve on crunchy asian salad of beansprouts etc

Thai Prawn Fritters


Ingredients
  • 1/2 cup self raising flour
  • 1/2 cup rice flour
  • 1 cup coconut cream
  • 1 egg white
  • 1 tsp salt and pepper
  • Tumeric
  • 1 tbsp minced ginger
  • 2 tbsp sweet chilli sauce
  • Greens of 1 spring onion, finely chopped
  • Small handful of finely chopped coriander
  • 1 medium-large kumara, about 180g, peeled and grated
  • 300g raw de-shelled prawns, cut in half or quarters
  • Vegetable oil to fry

Method
  1. In a lrage bowl combine flours with coconut cream, egg white, salt, ppepper, tumeric, ginger, chilli sauce, spring onion and coriander
  2. Mix to a smooth batter
  3. Add grated kumara and chopped prawns and mix evenly
  4. Rest for 5 mins
  5. Heat about 3cm oil in a pan and cook small spoonfuls of batter over medium heat for a couple of minutes each side, turning as they brown and bubbles start to form on the top
  6. Drain well on paper towles
  7. Serve with sweet thai sauce for dipping

Beef & Vegetable Stroganoff (Healthy Food Guide) - SLOW COOKER


Ingredients
  • 900g Blade Steak, cut into chunks
  • 2 tbs tomato paste
  • 1 onion, thinly sliced
  • 2 green capsicum, chopped
  • 2 carrots, chopped
  • 1 1/2 cups salt reduced beef stock
  • 420g condensed mushroom soup
  • 1 tsp smoked paprika
  • 1 tbs HP steak sauce
  • 2 bay leaves
  • 1 cup frozen peas
  • 200g button mushrooms, chopped
  • 1/4 cup philidelphia cream for cooking light
  • 1/3 cup chopped parsley

Method
  1. Place ingrediants in slow cooker except mushrooms, peas, cream and parsley
  2. Stir well
  3. Cook on high for 4 hrs or on low for 7-8hrs
  4. Season to taste with salt and pepper
  5. Add mushrooms and peas 1 hour before serving
  6. Stier through cream 20 mins before serving
  7. Garnish with parsley
  8. Serve with pasta or rice

Bacon Egg Pie


Ingredients
  • 2 sheets puff pastry
  • 1 onion
  • 200g mushrooms
  • Olive oil
  • 4 rashers bacon
  • 8 eggs
  • 1 tbs chives
  • 2 tomatoes

Method
  1. Oven at 200C
  2. Oil dish
  3. Line dish with pastry - 1 sheet
  4. Cook bacon
  5. Cook onion, then add mushrooms
  6. Put in dish
  7. Sprinkle over tomatoes and chives
  8. Put enggs on top
  9. Season with pepper
  10. Cover with pastry
  11. Bake for 25 miins

Bean & Prawn Salad (Fish Cooking School)


Ingredients
  • 2 limes
  • 1 tbs palm sugar
  • 1 tbs sweet chilli sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp ginger
  • 2 tbs coriander
  • 1/4 peanut oil
  • 400g cannellini beans
  • 200g chick peas
  • 200g baby spinach
  • 1 red onion
  • 1 avacado
  • 24 prawns
  • salt and pepper

Method
  1. Mix 1 lime with sugar until dissolved
  2. Add chilli sauce, fish sauce, ginger and coriander
  3. Add peanut oil
  4. Put spinach, beans, chick peas, onion and avacado in a bowl
  5. Cook prawns, with lime and salt and pepper
  6. Put in salad with dressing

Hot Smoked Salmon and Potato Gratins


Ingredients
  • 600g waxy potatoes - jersey benne
  • 300g hot smoked salmon
  • 2 tbs olive oil
  • small knob of butter
  • 3 spring onions
  • 1 tsp finely chopped rosemary or thyme
  • 2 cloves garlic
  • 1 bag baby spinach, roughly chopped
  • 3 eggs
  • 1/2 cup cream
  • 1/2 sour cream
  • 1 tbs Dijon mustard
  • 2 tbs chopped chives
  • 2 tbs capers
  • salt and pepper
  • 6 x 1cup capacity baking dishes

Method
  1. Oven at 180C
  2. Cook potatoes, and cut into large bite sized peices
  3. Break salmon into bit sized peices
  4. Heat oil and butter in frying pan and cook spring onions, garlic, rosemary and salt for 2 minutes
  5. Add spinach and turn to wilt - cool
  6. Whist eggs, cream, sour cream and mustard in a bowl and season well
  7. Fold in the chives, capers, salmon, spinach and potatoes - dont mash the salmon
  8. (the mixture can be doen 1 day in advance - cover and refrigerate here)
  9. Place in remekins and put on baking tray
  10. bake for about 25-30mins until puffed and golden

Vegetarian Lasagne


Ingredients
  • 1 eggplant
  • 2 yellow capsicum
  • 2 courgettes
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp fresh basil
  • salt and pepper
  • 15 black olives, pitted and chopped
  • 1 tbsp capers, chopped
  • 425g tomato pasta sauce
  • 300g ricotta
  • 200g feta
  • Lasagne sheets
  • 2 tbsp grated parmesan

Method
  1. Chop all veg into 2cm cubes
  2. Place in roasting dish with garlic and oil, basil and salt and pepper
  3. Bake in oven at 180C for 45 mins, stirring occasionally
  4. Stir through olives, capers, and tomato sauce
  5. Combine ricotta and feta in food rpocessor until smooth
  6. Place lasagne sheets in base of lasgane dish
  7. spread 1/3 veg in tom sauce
  8. Repeat twice more with lasagne sheet and veg in tom sauce
  9. Finish with lasagne sheet and ricotta sauce, and grated parmesan
  10. Bake in 180C oven for 45 mins

Beef with Marsala Sauce


Ingredients
  • 3 cloves garlic
  • 250g mushrooms
  • 50g butter
  • 1/2 cup beef stock
  • 1/2 cup marsala
  • 1 tsp salt
  • pepper
  • 2 tbs chopped parsley
  • Steak to serve

Method
  1. Finely chop garlic
  2. Slice mushrooms
  3. Melt butter in pan
  4. Add garlic and mushrooms
  5. cook for 3-4 mins
  6. Add stock and boil for 3 mins
  7. Add marsala and simmer until reduced by half
  8. Add salt, pepper and parsley
  9. If not thickened, add 1/2 tsp cornflour mixed with water
  10. Serve on steak

Spaghetti Bolognese


Ingredients
  • 500g mince
  • Onion, chopped
  • Capsisum, chopped
  • Mushroom, quatered
  • Courgette, sliced
  • Tomatoe paste
  • Canned tomatoes
  • Worcesterhsire Suace
  • Italian Herbs - basil and oregano, dried
  • Cooked spaghetti to serve

Method
  1. Heat saucepan of salty water and put spaghetti in to cool
  2. Heat oil in frying pan and cook onion tuntil soft
  3. Add mince and cook until brown
  4. Add tomatoe paste and worcestershire sauce and herbs
  5. Add canned tomatoes
  6. Add vegetables
  7. Cook for 20 mins
  8. Serve with spaghetti

Shepherds Pie


Ingredients
  • Potatoes - mashed with milk and butter
  • 500g mice beef or lamb
  • Onion, chopped
  • Capsicum, chopped
  • Mushrooms, quartered
  • Frozen mixed veg
  • A can of tomatoe soup

Method
  1. Make mash potato
  2. Heat oil in frying pan
  3. Cook onion until soft
  4. Add mince - cook until brown
  5. Add tomatoe soup
  6. Add veggies
  7. Cook until all cooked
  8. Put mince mixture in an oven proof dish, and top with mash
  9. Put in oven to brown if you like  or eat straightaway!

Steak & Mixed Veg CousCous


Ingredients
  • Steak
  • Couscous
  • A salad dressing of your choice
  • Capsicum
  • Mushrooms
  • Potato
  • Kumara
  • Pumpkin
  • Carrots
  • Frozen peas and corn

Method
  1. Put all the vegetables in the oven to roast
  2. Add 1/2 cup water to 1/2 cup couscous nand leave for 1 min to cook
  3. Cook frozen veg in microwave
  4. Cook steak, the slice it up
  5. Mix couscous, frozen veg and roasted veg together
  6. Mis in a salad dressing or lemon juice to taste
  7. Put slices of beef on top

Steak with Pea Puree, Sliced Potatoes, and Baked Tomato (Weight Watchers!)


Ingredients (serves 1) (4 1/2 WW points :) )
  • 1 small potato, thickly sliced
  • 2 roma tomatoes, halved
  • 1 cup frozen peas
  • 1/4 cup mint leaves
  • 120g lean beef steak
  • 1 tsp dijon mustard
  • 1 tsp balsamic vinegar
Method
  1. Oven at 200C
  2. Place potatoes and tomatoes on a lined baking tray
  3. Coat lightly with spray oil and bake for 30 mins
  4. Place peas in saucepan, ass 2 tbsp water and simmer for 5 mins
  5. Stir in mint then transfer to blender - blend until smooth.  Season to taste.
  6. Smear steak with mustard
  7. Spray oil on frying pan and cook for 2-3 mins each side
  8. Rest for 2 mins, then slice thickly
  9. Place pea puree on plate, top wiith steak and drizzle with balsamic vinegar
  10. Serve with tomatoes and potatoes

Chicken Fajitas


Ingredients (serves 2)
  • 1 chickem breast, sliced into strips
  • 1/2 packet Old El Paso Fajita Seasoning
  • Oil
  • Red Capsicum, sliced
  • Onion, Sliced
  • 200g mushrooms, sliced
  • 4 Tortillas
  • Sour Cream
  • Tomatoe Salsa
  • Mashed avacado mixed with finely chopped red onion
  • Lettuce
Method
  1. Put chicken in a bowl with the Fajita seasoning whilst you prepare the veggies
  2. Heat frying pan with oil
  3. Cook onion until soft
  4. Add chicken until nearly cooked
  5. Add capsicum and mushrooms and cook until soft
  6. Heat Tortillas
  7. Put chicken misture in a bowl
  8. Serve with sides of sour cream, salsa and avacado
  9. Spoon sides onto tortilla and then put chicken mixture in.  Add lettuce then wrap

Pink Salmon Pie

 
Ingredients
  • 800g mashing potatoes, peeled and cut into chunks
  • 1/2 cup warmed milk
  • 20g butter, melted
  • Salt and pepper
  • 1/2 head brocolli, cut into small florets
  • 1 leek, sliced finely
  • 1 cup frozen mixed veg
  • 425 can sealord pink salmon, drained and broken
  • 2 tbs cornflour
  • 2 tbs cold water
  • 2 cups milk
  • 1/4 cup sour cream
  • 3 tbs chopped parsley
  • Salt and pepper
 
Method
  1. Make mash potatoes with milk, butter and salt and pepper
  2. Steam brocoli for 3 mins and place in bottom of ovenproof dish
  3. Scatter sliced leek, mixed veg, and salmon over brocoli
  4. Mix cornflour and water, then combine in a suacepan with milk
  5. Brink to boil, whisking continuously until thick
  6. Whisk in sour cream and parsley and season with salt and pepper
  7. Pour sauce over veg and salmon. 
  8. Top with mash
  9. Bake in oven at 200C for 40mins until golden brown

One-Dish Fish Bake with Potatoes and Peppers (Healthy Food Guide)


Ingredients (serves 2)
  • 2 floury potatoes, sliced
  • 2 tomatoes, thickly sliced
  • 1 orange capsicum, in chunks
  • Oil spray
  • 2 frozen Dory fillets
  • 4 tbs breadcrumbs with cheese and mixed herbs
  • 2 tbs grated parmesan cheese

Method
  1. Oven at 220C
  2. Cook potatoes in boiling water and drain
  3. Place potatoes, tomatoes and peppers in a lightly greased baking dish
  4. Place fish on top
  5. Spray with Oil
  6. Prinkle with crumbs
  7. Bake for 20mins
  8. Add parmesan
  9. Bake for 10 more mins

Pan-fried Hapuku, Crushed Herbed Potato Salad and Crisp Procuitto


Ingredients
  • 6 slices of proscuitto
  • 900g small new potatoes, boiled until tender
  • 75ml extra virgin olive oil
  • 4 tbsp lemon juice
  • zest of 1 lemon
  • Salt and pepper
  • 1/4 cup each of mint, basil leaves
  • 3 spring onions
  • 3 tbsp capers
  • 1/2 cup green olives
  • 500g asparagus, blanched for 3mins
  • 600g skinned hapuku, cut into 3cm peices (or use another meaty fish)
  • Flour for dusting
  • Olive oil for frying
  • Lemon wedges for squeezing 
Method
  1. Oven at 200C
  2. Spread procuitto on a baking tray and bake for 5mins
  3. Put potatoes in a bowl and crush them with a fork
  4. Add olive oil, lemon juice, zest, salt and pepper, mint, basil, spring onions, capers, olives and asparagus - mix carefully but well
  5. Dust peices of fish with flour and pan fry in a little olive oil until well browned and just cooked through
  6. Arrange fish on potatoe mixture
  7. Add shards of proscuitto, and any leftover herbs

Custard (Edmonds Recipe)


Ingredients
  • 2tbs custard powder
  • 1 tbsp sugar
  • 2 cup milk

Method
  1. Mix 2 custard powder with sugar and 1/4 cup milk in a saucepan
  2. Stir in 1 3/4 cup milk into mixture
  3. Heat to boiling, then simmer for 2-3mins or until thickened - stir constantly
  4.  

Lancashire Hot Pot (Healthy Food Guide)


Ingredients
  • 1 tbs oil
  • 800g lean lamb shoulder, cut in 3cm peices
  • 2 onions, chopped
  • 3 carrots, chopped
  • 1 red capsicum, chopped
  • 200g button mushrooms, halved or quartered
  • 1 tbs finely chopped fresh thyme
  • 1 tbs flour
  • 1 tbs woecestershire sauce
  • 2 cups salt-reduced beef stock
  • 2 bay leaves
  • 500g desiree potatoes, peeled, thinly sliced
  • Oil spray

Method
  1. Oven at 180C
  2. Oil in a large saucepan over medium high heat
  3. Brown lamb in batches
  4. Add remianing oil to pan and heat over medium heat
  5. Cook onions, carrots, capsicum, mushrooms and thyme for 5-7mins until softened
  6. Aff flour to coat
  7. add worcestershire sauce and stock slowly
  8. Bring to boil
  9. Add bay leave and lamb - stir to combine
  10. Transfer lamb mixture to casserole dish with lid
  11. Arrange potatoe slices on top
  12. Cover and transfer to oven - cook for 1 1/4 hours
  13. Increase oven to 220c - spray oil on top and season with pepper
  14. Cook uncovered for 10-15mins until golden

Creamy Chicken & Vegetable Korma (Healthy Food Guide)


Ingredients (serves 4)
  • Oil spray
  • 1 onion, chopped
  • 1 red capsicum, cut into 3cm peices
  • 500g chicken, cut into 3cm peices
  • 3 tbsp Korma paste
  • 400g chopped tomatoes
  • 300g kumara, chopped into 1cm peices
  • 150g green beans, halved
  • 1 cup corn kernels
  • 3/4 cup coconut milk light
  • 3 cups cooked rice

Method
  1. Oil in suacepan, add onion and capsicum, cook for 5 mins until soft
  2. Oil in frying pan, and fry chicken until brown - add to saucepan
  3. Curry paste in frying pan - cook for 1 min
  4. Add tomatoes and stir until boiling
  5. Add to saucepan
  6. Add kumara to saucepan
  7. Bring to mixture to boil and reduce heat to low
  8. Simmer covered for 30 mins until kumara tender
  9. Add beans and corn and cook for 5 more mins
  10. Add coconut milk and stir until warm
  11. Serve with rice

Lasagne (San Remo Recipe)


Ingredients
  • 250g lasagne sheets
  • 2tbsp oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped (or grated)
  • 1 clove garlice
  • 500g beef mince
  • 5 tbs tomato paste
  • 2 x 400g canned tomatoes (i use one, and then see if another is needed)
  • salt and pepper
  • 2 tbs butter
  • 2 tbs flour
  • 2 cups milk (warmed)
  • 125g mozarella or cheddar cheese

Method
  1. Heat oil in a pan, add onion, carrot and garlic and cook until soft
  2. Add mince, and cook until brown
  3. Stir in tomato paste and canned tomatoes
  4. Season with salt and pepper and cook gently for 20mins
  5. Melt butter in a separate pan
  6. Add flour and cook for 2 mins
  7. remove from heat and stir in milk
  8. return to heat and stir until thick
  9. Add cheese
  10. Oven at 180C
  11. 1/2 cup meat sauce on bottom of lasagne dish
  12. Lasagne Sheets
  13. Cheese sauce
  14. Do 3 or 4 layers, ending with with cheese sauce
  15. Sprinkle with extra cheese and bake for 35-40mins

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