Dairy-free family dinners

Ingredients

• potatoes — 500g
• cauliflower — 1 head
• turmeric — 1 tsp
• cumin — 1 tsp
• garlic — 2 cloves
• naan — 4

Method

1. Cube potatoes, cut cauliflower into florets.
2. Fry garlic, turmeric and cumin.
3. Add veg, cover and cook 15-18 min, stirring occasionally, until tender.
4. Serve with warm naan.

Ingredients

• chicken breast — 500g
• eggplant — 2
• tahini — 2 tbsp
• garlic — 1 clove
• lemon — 1
• pita bread — 4

Method

1. Char eggplant whole under the grill or over a flame until collapsed and smoky, about 15 min.
2. Scoop out flesh, mash with tahini, garlic and lemon juice.
3. Season chicken and pan-fry or grill until cooked through.
4. Warm pita.
5. Serve chicken with baba ganoush and warm pita.

Ingredients

• sausages — 8
• potatoes — 600g
• pumpkin — 400g
• red onion — 1
• olive oil — 2 tbsp

Method

1. Everything on one tray, oil and season.
2. Bake 200°C 40 min, turning once.

Ingredients

• barramundi fillets — 4
• mixed salad leaves — 1 bag
• lemon — 1
• cherry tomatoes — 200g
• olive oil — 2 tbsp

Method

1. Pan-fry barramundi skin-side down until crisp, flip briefly.
2. Toss salad with tomatoes and olive oil.
3. Serve fish with salad and a lemon wedge.

Ingredients

• chicken thighs — 800g
• bbq sauce — 1 cup
• burger buns — 8 small
• coleslaw mix — 1 bag
• mayonnaise — 1/4 cup

Method

1. Simmer chicken thighs in a little water or stock until cooked through, about 20 min.
2. Shred chicken, toss through BBQ sauce.
3. Toss slaw mix with mayonnaise.
4. Pile chicken and slaw into slider buns.

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chuck steak — 800g
• coconut cream — 800ml tin
• rendang curry paste — 4 tbsp
• kaffir lime leaves — 4
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry rendang paste in a little coconut cream until fragrant and the oil separates.
3. Add beef, stir to coat and brown lightly.
4. Pour in remaining coconut cream and lime leaves.
5. Simmer uncovered on low, stirring occasionally, 1.5-2 hours.
6. Continue cooking until the sauce reduces right down and turns deep brown and thick, coating the beef.
7. Stir in palm sugar in the last 10 min, season to taste.
8. Cook rice, serve rendang over the top.

Ingredients

• beef mince — 400g
• rice — 2 cups
• carrot — 1
• spinach — 1 bunch
• eggs — 4
• gochujang — 2 tbsp
• sesame oil — 1 tbsp

Method

1. Cook rice.
2. Fry beef mince with a little soy sauce until browned.
3. Blanch spinach, julienne and quickly sauté carrot.
4. Fry eggs sunny-side up.
5. Arrange rice in bowls topped with beef, carrot, spinach and a fried egg.
6. Serve with gochujang and a drizzle of sesame oil, mix at the table.

Ingredients

• bratwurst sausages — 6
• sauerkraut — 400g jar
• potatoes — 600g
• wholegrain mustard — 2 tbsp

Method

1. Boil potatoes.
2. Pan-fry sausages until browned and cooked through.
3. Warm sauerkraut through.
4. Serve together with mustard.

Ingredients

• pork mince — 500g
• rice vermicelli — 250g
• fish sauce — 3 tbsp
• lime — 1
• carrot — 1
• lettuce — 1
• mint — 1/2 bunch

Method

1. Mix pork mince with a splash of fish sauce, form into small patties.
2. Pan-fry or grill patties until charred and cooked through.
3. Cook vermicelli, rinse under cold water.
4. Whisk remaining fish sauce with lime juice and a little water for dipping sauce.
5. Julienne carrot, shred lettuce.
6. Serve patties over noodles with herbs and dipping sauce.

Ingredients

• white fish — 4 fillets
• jerk seasoning — 2 tbsp
• tortillas — 8
• coleslaw mix — 1 bag
• mayonnaise — 1/4 cup
• lime — 1

Method

1. Rub fish with jerk seasoning, pan-fry until cooked through.
2. Flake fish.
3. Warm tortillas.
4. Assemble tacos with fish, slaw, mayo and a squeeze of lime.

Ingredients

• lamb shoulder — 1.2kg
• jerk seasoning — 3 tbsp
• sweet potato — 600g
• onion — 1
• chicken stock — 500ml
• rice — 2 cups

Method

1. Rub lamb all over with jerk seasoning, ideally a few hours ahead or overnight.
2. Brown lamb on all sides in a heavy pot.
3. Add onion, stock and sweet potato chunks.
4. Cover and cook low 3 hours until lamb is falling apart.
5. Shred lamb, reduce the sauce if too thin.
6. Cook rice, serve lamb and sauce over the top.

Ingredients

• chickpeas — 800g tin
• diced tomatoes — 400g tin
• onion — 1
• garam masala — 2 tsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Sauté onion and garlic with garam masala.
2. Add tomatoes and chickpeas, simmer 15 min.
3. Cook rice, serve curry over the top.

Ingredients

• chicken thighs — 800g
• soy sauce — 1/3 cup
• white vinegar — 1/4 cup
• garlic — 4 cloves
• bay leaves — 2
• rice — 2 cups

Method

1. Combine chicken, soy sauce, vinegar, garlic and bay leaves in a pot.
2. Bring to a simmer, cover and cook 30 min.
3. Uncover, simmer a further 15 min to reduce and thicken the sauce.
4. Cook rice, serve chicken and sauce over the top.

Ingredients

• chicken thighs — 400g
• carrot — 2
• celery — 2 stalks
• onion — 1
• chicken stock — 1.5L
• risoni — 1 cup

Method

1. Sauté onion, carrot, celery.
2. Add stock and chicken, simmer 20 min.
3. Shred chicken, add risoni, cook 10 min.

Ingredients

• chicken thighs — 800g
• mushrooms — 300g
• diced tomatoes — 400g tin
• white wine — 1/2 cup
• onion — 1
• tarragon — 1 tsp
• potatoes — 600g

Method

1. Brown chicken thighs, set aside.
2. Soften onion and mushrooms in the same pan.
3. Add wine, simmer 2 min, then tomatoes and tarragon.
4. Return chicken, cover and simmer 25 min until cooked through.
5. Boil potatoes, serve alongside.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• japanese curry roux — 1/2 packet
• rice — 2 cups

Method

1. Flatten chicken breasts, crumb through flour, egg then breadcrumbs.
2. Shallow-fry until golden and cooked through, rest then slice.
3. Simmer curry roux with water per packet instructions until thickened.
4. Cook rice.
5. Serve sliced katsu over rice with curry sauce.

Ingredients

• chicken thighs — 500g
• egg noodles — 400g
• stir-fry vegetables — 500g
• oyster sauce — 3 tbsp
• garlic — 2 cloves

Method

1. Soften noodles.
2. Stir-fry chicken then veg and garlic.
3. Toss with noodles and sauce.

Ingredients

• chicken thighs — 600g
• peanut butter — 3 tbsp
• kecap manis — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cube chicken and thread onto skewers.
2. Whisk peanut butter, kecap manis, garlic and a little water for the sauce.
3. Brush skewers with some sauce, grill or pan-fry, turning, until cooked through.
4. Cook rice.
5. Serve skewers with remaining sauce, rice and sliced cucumber.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• mixed salad leaves — 1 bag
• cucumber — 1

Method

1. Flatten chicken, crumb via flour-egg-crumbs.
2. Shallow fry until golden.
3. Serve with salad.

Ingredients

• chicken breast — 500g
• stir-fry vegetables — 500g
• soy sauce — 3 tbsp
• garlic — 2 cloves
• ginger — 1 knob
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until golden.
3. Add veg, garlic, ginger, soy.
4. Serve over rice.

Ingredients

• chicken thighs — 800g
• bacon — 150g
• mushrooms — 300g
• red wine — 1 cup
• chicken stock — 500ml
• onion — 1
• garlic — 2 cloves
• plain flour — 1 tbsp
• potatoes — 600g

Method

1. Fry bacon until crisp, set aside.
2. Brown chicken thighs in the bacon fat, set aside.
3. Soften onion and garlic in the same pan.
4. Stir in flour, cook 1 min.
5. Add wine, scraping up any browned bits, then stock.
6. Return chicken and bacon, bring to a simmer.
7. Cover and cook low 45 min.
8. Add mushrooms in the last 15 min.
9. Meanwhile boil and mash or steam potatoes.
10. Reduce sauce if needed, serve chicken over potatoes.

Ingredients

• egg noodles — 400g
• eggs — 3
• bacon — 150g
• stir-fry vegetables — 400g
• soy sauce — 3 tbsp

Method

1. Soften noodles.
2. Fry bacon, push aside and scramble eggs.
3. Add veg and noodles, toss with soy sauce.

Ingredients

• red lentils — 2 cups
• onion — 1
• garlic — 2 cloves
• berbere spice — 2 tbsp
• tomato paste — 2 tbsp
• bread — 1 loaf

Method

1. Soften onion and garlic.
2. Stir in berbere and tomato paste, cook 1 min.
3. Add lentils and enough water to cover generously.
4. Simmer 20-25 min, stirring occasionally, until thick and lentils are soft.
5. Serve with bread for scooping.

Ingredients

• pork belly — 600g
• tamarind soup mix — 1 sachet
• green beans — 200g
• eggplant — 1
• tomato — 2
• onion — 1
• rice — 2 cups

Method

1. Simmer pork belly in water with onion and tomato 45 min until tender, skimming as needed.
2. Stir in tamarind soup mix.
3. Add eggplant, simmer 10 min.
4. Add green beans, cook a further 5 min until just tender.
5. Taste and adjust sourness/seasoning.
6. Cook rice, serve alongside the soup.

Ingredients

• fish fillets — 4
• frozen chips — 750g
• frozen peas — 2 cups
• lemon — 1

Method

1. Oven chips per packet.
2. Bake or pan-fry fish.
3. Boil peas, serve with lemon.

Ingredients

• rice — 2 cups
• eggs — 3
• bacon — 150g
• frozen peas and corn — 1.5 cups
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Use day-old rice if possible.
2. Scramble eggs, set aside.
3. Fry bacon, add rice, veg, soy.
4. Fold through egg and spring onion.

Ingredients

• lamb mince — 300g
• chickpeas — 400g tin
• lentils — 1 cup
• diced tomatoes — 400g tin
• celery — 2 stalks
• cumin — 1 tsp
• bread — 1 loaf

Method

1. Brown lamb mince with cumin.
2. Add celery, tomatoes, chickpeas, lentils and enough water to make a thick soup.
3. Simmer 30 min until lentils are soft.
4. Season to taste, serve with warm bread.

Ingredients

• salmon — 400g sashimi-grade
• soy sauce — 3 tbsp
• sesame oil — 1 tbsp
• rice — 2 cups
• cucumber — 1
• avocado — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Cube salmon, toss with soy sauce and sesame oil.
3. Slice cucumber and avocado.
4. Bowl up rice topped with salmon, veg and sesame seeds.

Ingredients

• chicken drumsticks — 1kg
• honey — 3 tbsp
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups
• broccoli — 1 head

Method

1. Marinate drumsticks in honey, soy, garlic.
2. Bake 200°C 40 min.
3. Serve with rice and broccoli.

Ingredients

• chicken thighs — 800g
• soy sauce — 1/4 cup
• brown sugar — 3 tbsp
• ginger — 1 knob
• garlic — 2 cloves
• rice — 2 cups
• pineapple pieces — 225g tin

Method

1. Whisk soy sauce, sugar, ginger and garlic for the glaze.
2. Grill or pan-fry chicken, basting with glaze as it cooks.
3. Cook rice.
4. Warm pineapple pieces through.
5. Serve chicken over rice with pineapple.

Ingredients

• chicken thighs — 800g
• jerk seasoning — 3 tbsp
• rice — 2 cups
• kidney beans — 400g tin
• coconut cream — 200ml tin
• spring onion — 3

Method

1. Rub chicken thighs generously with jerk seasoning.
2. Grill or pan-fry chicken until charred and cooked through.
3. Cook rice with coconut cream and kidney beans instead of plain water.
4. Serve chicken over the rice and peas, scattered with spring onion.

Ingredients

• rice — 3 cups cooked
• kimchi — 1 cup
• bacon — 150g
• eggs — 2
• spring onion — 3
• sesame oil — 1 tbsp

Method

1. Fry bacon until crisp.
2. Add rice and kimchi, fry until heated through.
3. Push aside, fry eggs.
4. Top rice with egg, spring onion and a drizzle of sesame oil.

Ingredients

• beef mince — 500g
• soy sauce — 3 tbsp
• brown sugar — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cook rice.
2. Fry mince, garlic, soy and sugar until sticky.
3. Serve over rice with sliced cucumber.

Ingredients

• steak — 600g thinly sliced
• soy sauce — 4 tbsp
• brown sugar — 2 tbsp
• garlic — 3 cloves
• sesame oil — 1 tbsp
• rice — 2 cups
• spring onion — 3

Method

1. Whisk soy sauce, sugar, garlic and sesame oil.
2. Marinate beef in the mix at least 20 min (or overnight for more flavour).
3. Cook rice.
4. Sear beef in a hot pan in batches until caramelised.
5. Serve over rice, scattered with spring onion.

Ingredients

• chicken wings — 1kg
• cornflour — 1 cup
• gochujang — 3 tbsp
• soy sauce — 2 tbsp
• honey — 2 tbsp
• garlic — 3 cloves
• sesame seeds — 1 tbsp

Method

1. Pat wings very dry, toss in cornflour to coat.
2. Shallow or deep fry in batches until golden and crisp, about 8-10 min each batch.
3. Drain on paper towel, let rest 5 min.
4. Fry wings a second time briefly for extra crunch.
5. Meanwhile whisk gochujang, soy sauce, honey and garlic in a saucepan, simmer until glossy.
6. Toss hot wings through the sauce.
7. Scatter with sesame seeds and serve immediately.

Ingredients

• sweet potato noodles — 250g
• beef mince — 300g
• spinach — 1 bunch
• carrot — 1
• soy sauce — 4 tbsp
• sesame oil — 2 tbsp

Method

1. Soak noodles until soft, drain.
2. Blanch spinach briefly, squeeze dry.
3. Fry beef mince until browned, set aside.
4. Stir-fry carrot until just tender.
5. Toss noodles, beef, spinach and carrot with soy sauce and sesame oil.

Ingredients

• chicken breast — 500g
• peanuts — 1/3 cup
• capsicum — 1
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cube chicken, stir-fry until browned.
2. Add capsicum and garlic, stir-fry 2 min.
3. Add soy sauce and peanuts, toss to coat.
4. Cook rice, serve chicken over the top.

Ingredients

• lamb chops — 8
• potatoes — 800g
• broccoli — 1 head
• olive oil — 2 tbsp

Method

1. Roast potatoes 200°C 40 min.
2. Grill chops 4 min a side.
3. Steam broccoli.

Ingredients

• whole chicken — 1.6kg
• rice — 2 cups
• beef mince — 300g
• almonds — 1/4 cup
• cinnamon — 1 tsp
• allspice — 1 tsp
• onion — 1

Method

1. Simmer whole chicken in water with onion and spices 45-60 min until cooked through.
2. Remove chicken, reserve the poaching stock.
3. Shred chicken meat off the bone once cool enough to handle.
4. Fry beef mince with cinnamon and allspice until browned.
5. Toast almonds separately until golden.
6. Cook rice in the reserved chicken stock for extra flavour.
7. Fold shredded chicken and spiced mince through the rice.
8. Top with toasted almonds to serve.

Ingredients

• prawns — 400g
• chicken breast — 300g
• laksa paste — 4 tbsp
• coconut cream — 400ml tin
• rice noodles — 250g
• bean sprouts — 200g
• fish sauce — 1 tbsp
• lime — 1

Method

1. Fry laksa paste in a splash of oil until fragrant, about 3-4 min.
2. Add coconut cream and 2 cups water, bring to a simmer.
3. Poach chicken breast in the broth until cooked through, about 12 min, then slice.
4. Add prawns, cook until just pink.
5. Season broth with fish sauce and a squeeze of lime.
6. Soak and blanch rice noodles separately.
7. Divide noodles into bowls, ladle over broth with chicken and prawns.
8. Top with bean sprouts to serve.

Ingredients

• chuck steak — 800g
• massaman curry paste — 4 tbsp
• coconut cream — 800ml tin
• potatoes — 500g
• peanuts — 1/2 cup
• tamarind paste — 2 tbsp
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry curry paste in a little coconut cream until the oil separates and it smells fragrant.
3. Brown the beef in the paste.
4. Add remaining coconut cream, bring to a simmer.
5. Cover and simmer low 1.5-2 hours until beef is fork-tender, stirring occasionally.
6. Add potatoes in the last 30 min, cook until soft.
7. Stir in tamarind paste, palm sugar and peanuts.
8. Taste and adjust seasoning — should be rich, sweet, sour and salty.
9. Cook rice, serve curry over the top.

Ingredients

• steak — 600g sliced
• cornflour — 1/3 cup
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• garlic — 2 cloves
• spring onion — 4
• rice — 2 cups

Method

1. Toss beef strips in cornflour.
2. Shallow-fry beef in batches until crisp, set aside.
3. Simmer soy sauce, sugar and garlic in the pan until syrupy.
4. Toss beef back through the sauce with spring onion.
5. Cook rice, serve beef over the top.

Ingredients

• chicken thighs — 800g
• dried apricots — 1/2 cup
• chickpeas — 400g tin
• cinnamon — 1 tsp
• cumin — 1 tsp
• preserved lemon — 1
• onion — 1
• almonds — 1/4 cup
• couscous — 1.5 cups

Method

1. Brown chicken thighs in a heavy pot, set aside.
2. Soften onion in the same pot with cinnamon and cumin.
3. Return chicken, add apricots, chickpeas, preserved lemon and enough water to almost cover.
4. Bring to a simmer, cover and cook low 45-60 min, stirring occasionally.
5. Toast almonds in a dry pan until golden.
6. Prepare couscous.
7. Taste tagine, adjust seasoning — should be fragrant, sweet and savoury.
8. Serve over couscous, scattered with toasted almonds.

Ingredients

• white fish — 4 fillets
• diced tomatoes — 400g tin
• capsicum — 1
• cumin — 1 tsp
• paprika — 1 tsp
• preserved lemon — 1
• couscous — 1.5 cups

Method

1. Soften capsicum with cumin and paprika.
2. Add tomatoes and preserved lemon, simmer 10 min.
3. Slide in fish fillets, cover and poach 8-10 min until just cooked.
4. Prepare couscous, serve fish and sauce over the top.

Ingredients

• beef mince — 500g
• cumin — 2 tsp
• diced tomatoes — 800g tin
• eggs — 4
• couscous — 1.5 cups
• coriander — 1/2 bunch

Method

1. Mix mince with cumin, roll into small meatballs.
2. Simmer tomatoes with a little water in a wide pan.
3. Add meatballs to the sauce, cover and simmer 15 min.
4. Crack eggs into wells in the sauce, cover and cook until just set.
5. Prepare couscous, serve alongside scattered with coriander.

Ingredients

• lamb mince — 500g
• couscous — 1.5 cups
• cumin — 2 tsp
• cinnamon — 1 tsp
• sultanas — 1/4 cup
• almonds — 1/4 cup
• mint — 1/2 bunch

Method

1. Fry lamb mince with cumin and cinnamon until browned.
2. Stir in sultanas, cook 2 min.
3. Prepare couscous.
4. Toast almonds until golden.
5. Fold lamb through couscous, top with almonds and mint.

Ingredients

• rice — 3 cups cooked
• chicken breast — 300g
• eggs — 2
• kecap manis — 2 tbsp
• spring onion — 3

Method

1. Fry chicken until cooked, set aside.
2. Fry rice with kecap manis.
3. Return chicken, push aside and fry eggs.
4. Top rice with egg and spring onion.

Ingredients

• veal shanks — 4
• plain flour — 2 tbsp
• white wine — 1 cup
• diced tomatoes — 400g tin
• carrot — 2
• celery — 2 stalks
• onion — 1
• beef stock — 500ml
• parsley — 1/4 bunch

Method

1. Dust veal shanks in flour, brown well on all sides in a heavy pot, set aside.
2. Soften onion, carrot and celery in the same pot.
3. Add wine, scrape up browned bits, simmer 2 min.
4. Return shanks, add tomatoes and enough stock to almost cover.
5. Cover and simmer low 2-2.5 hours until meat is falling off the bone, turning occasionally.
6. Uncover for the last 20 min to thicken the sauce.
7. Scatter with chopped parsley to serve.

Ingredients

• rice noodles — 250g fresh
• chicken breast — 400g
• chinese broccoli — 1 bunch
• eggs — 2
• soy sauce — 2 tbsp
• oyster sauce — 2 tbsp

Method

1. Stir-fry chicken until cooked.
2. Push aside, scramble eggs.
3. Add noodles, broccoli, soy and oyster sauce.
4. Toss until noodles are charred in spots, serve.

Ingredients

• rice noodles — 250g
• chicken breast — 400g
• eggs — 2
• bean sprouts — 200g
• peanuts — 1/4 cup crushed
• tamarind paste — 2 tbsp
• fish sauce — 2 tbsp
• spring onion — 3

Method

1. Soak rice noodles in warm water until pliable, drain.
2. Slice and stir-fry chicken until cooked, push to the side.
3. Crack eggs into the pan, scramble briefly.
4. Add noodles, tamarind paste and fish sauce, toss to combine.
5. Fold through bean sprouts and spring onion.
6. Serve topped with crushed peanuts.

Ingredients

• rice noodles — 250g
• chicken breast — 300g
• carrot — 1
• cabbage — 1/4 head
• soy sauce — 3 tbsp
• lemon — 1

Method

1. Soak noodles until soft.
2. Stir-fry chicken until cooked, add carrot and cabbage.
3. Add noodles and soy sauce, toss through.
4. Serve with a squeeze of lemon.

Ingredients

• potatoes — 800g
• chicken breast — 500g
• diced tomatoes — 400g tin
• smoked paprika — 2 tsp
• garlic — 2 cloves
• mayonnaise — 1/3 cup

Method

1. Roast or fry potato chunks until crisp.
2. Pan-fry chicken, slice.
3. Simmer tomatoes with paprika and garlic for the sauce.
4. Serve potatoes and chicken with sauce and a dollop of mayonnaise.

Ingredients

• beef bones — 1kg
• steak — 400g
• rice noodles — 400g
• star anise — 3
• cinnamon stick — 1
• ginger — 1 knob
• onion — 2
• bean sprouts — 200g
• thai basil — 1/2 bunch
• fish sauce — 2 tbsp

Method

1. Char onion and ginger under the grill until blackened in spots.
2. Simmer beef bones in a large pot of water, skimming scum, for 20 min.
3. Drain and rinse bones, return to a clean pot with fresh water.
4. Add charred onion, ginger, star anise and cinnamon.
5. Simmer gently, uncovered, 2-3 hours to build a clear, fragrant broth.
6. Season broth with fish sauce, strain out solids.
7. Soak rice noodles until soft, then blanch briefly in boiling water.
8. Slice raw steak paper-thin.
9. Divide noodles into bowls, top with raw beef.
10. Ladle over boiling hot broth — this cooks the beef.
11. Serve with bean sprouts, basil, lime and chilli on the side.

Ingredients

• pork shoulder — 1.2kg
• orange — 1
• garlic — 3 cloves
• tortillas — 12
• coriander — 1/2 bunch
• lime — 2

Method

1. Cut pork into large chunks, place in a pot with garlic and orange juice plus enough water to cover.
2. Bring to a simmer, cover and cook low 2.5-3 hours until fork-tender.
3. Drain pork (reserve a little liquid), shred with two forks.
4. Crisp shredded pork under a hot grill or in a hot pan until edges are golden.
5. Warm tortillas.
6. Serve pork in tortillas with coriander and a squeeze of lime.

Ingredients

• chicken thighs — 800g
• piri piri sauce — 1/3 cup
• garlic — 2 cloves
• lemon — 1
• potatoes — 600g
• mixed salad leaves — 1 bag

Method

1. Mix piri piri sauce, garlic and lemon juice, coat chicken.
2. Marinate 20 min if time allows.
3. Grill or bake chicken 200°C 30-35 min until cooked through.
4. Roast or boil potatoes alongside.
5. Serve with salad.

Ingredients

• white fish — 600g
• prawns — 300g
• diced tomatoes — 800g tin
• onion — 1
• capsicum — 1
• smoked paprika — 2 tsp
• bread — 1 loaf

Method

1. Soften onion and capsicum with smoked paprika.
2. Add tomatoes and a cup of water, simmer 15 min to build the base.
3. Cut fish into large chunks.
4. Add fish to the simmering sauce, cook gently 5 min.
5. Add prawns, cook until just pink — don't overcook the seafood.
6. Season to taste, serve with crusty bread.

Ingredients

• prawns — 400g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• frozen peas — 1 cup
• smoked paprika — 2 tsp

Method

1. Fry chorizo, add rice and paprika.
2. Add stock gradually, no stirring.
3. Add prawns and peas last 8 min.

Ingredients

• chicken thighs — 800g
• diced tomatoes — 400g tin
• olives — 1/2 cup
• garlic — 3 cloves
• thyme — 1 tsp
• potatoes — 600g

Method

1. Brown chicken thighs, set aside.
2. Soften garlic in the same pan.
3. Add tomatoes, olives and thyme, return chicken.
4. Cover and simmer 30 min until chicken is cooked through.
5. Boil potatoes, serve alongside.

Ingredients

• eggplant — 1
• zucchini — 2
• capsicum — 1
• diced tomatoes — 400g tin
• garlic — 2 cloves
• bread — 1 loaf

Method

1. Chop all vegetables into chunks.
2. Sauté garlic, then vegetables until softened.
3. Add tomatoes, simmer 15 min.
4. Serve with crusty bread.

Ingredients

• whole chicken — 1.6kg
• potatoes — 800g
• carrot — 3
• pumpkin — 400g
• olive oil — 2 tbsp
• rosemary — 2 sprigs

Method

1. Roast chicken 190°C ~75 min.
2. Roast veg in oil last 45 min.
3. Rest chicken 10 min, carve.

Ingredients

• salmon — 4 fillets
• teriyaki sauce — 1/3 cup
• rice — 2 cups
• broccoli — 1 head
• sesame seeds — 1 tbsp

Method

1. Cook rice, steam broccoli.
2. Pan-fry salmon, glaze with teriyaki sauce in the last minute.
3. Serve over rice with broccoli, sprinkle sesame seeds.

Ingredients

• pork mince — 500g
• iceberg lettuce — 1
• water chestnuts — 227g tin
• hoisin sauce — 3 tbsp
• spring onion — 3
• rice — 1 cup

Method

1. Fry mince, add chestnuts and hoisin.
2. Spoon into lettuce cups.
3. Rice on the side.

Ingredients

• pork schnitzel — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• potatoes — 600g
• mayonnaise — 1/3 cup
• spring onion — 3

Method

1. Boil potatoes until tender, cool slightly and cube.
2. Toss potatoes with mayonnaise and spring onion for the salad.
3. Crumb schnitzels through flour, egg, then breadcrumbs.
4. Shallow-fry schnitzels until golden and cooked through.
5. Serve with the potato salad.

Ingredients

• chuck steak — 800g
• potatoes — 600g
• carrot — 3
• onion — 1
• beef stock — 500ml
• tomato paste — 2 tbsp
• plain flour — 2 tbsp

Method

1. Toss beef in flour, brown.
2. Everything in slow cooker, low 7 hours.
3. Season and serve with bread.

Ingredients

• pork shoulder — 1.5kg
• bbq sauce — 1 cup
• burger buns — 6
• coleslaw mix — 1 bag
• mayonnaise — 1/2 cup

Method

1. Slow cook pork in BBQ sauce 8 hours.
2. Shred, pile into buns with slaw.

Ingredients

• lamb shoulder — 1.5kg
• garlic — 4 cloves
• rosemary — 3 sprigs
• potatoes — 800g
• carrot — 3
• olive oil — 2 tbsp

Method

1. Cut small slits in the lamb, push in garlic slivers and rosemary.
2. Rub with olive oil and season well.
3. Roast 160°C covered, 3 hours, until very tender.
4. Add potatoes and carrot around the lamb for the last 1 hour, uncovered, to roast and crisp.
5. Rest lamb 15 min before shredding or carving.
6. Serve with the roasted vegetables and pan juices.

Ingredients

• chicken thighs — 600g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• smoked paprika — 2 tsp

Method

1. Brown chicken and sliced chorizo, set aside.
2. Soften capsicum, stir in paprika and rice.
3. Return chicken and chorizo, add stock.
4. Simmer covered 20 min until rice is tender and liquid absorbed.

Ingredients

• beef mince — 500g
• breadcrumbs — 1/2 cup
• eggs — 1
• diced tomatoes — 400g tin
• smoked paprika — 1 tsp
• rice — 2 cups

Method

1. Mix mince, breadcrumbs and egg, shape into meatballs.
2. Brown meatballs, set aside.
3. Simmer tomatoes with paprika, return meatballs and cook through 12 min.
4. Cook rice, serve meatballs and sauce over the top.

Ingredients

• steak — 600g thinly sliced
• tofu — 300g
• shiitake mushrooms — 200g
• napa cabbage — 1/2 head
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• eggs — 4
• rice — 2 cups

Method

1. Slice tofu, mushrooms and cabbage into large pieces.
2. Whisk soy sauce, sugar and a cup of water for the broth.
3. Bring broth to a simmer in a wide shallow pot.
4. Add cabbage and mushrooms, simmer a few minutes.
5. Add beef slices in batches, cooking briefly until just done — don't overcook.
6. Add tofu, warm through.
7. Crack an egg into each bowl for dipping, if desired.
8. Cook rice, serve everything family-style with rice on the side.

Ingredients

• pork shoulder — 500g cubed
• cornflour — 1/2 cup
• pineapple pieces — 225g tin
• capsicum — 1
• tomato sauce — 1/3 cup
• white vinegar — 2 tbsp
• rice — 2 cups

Method

1. Toss pork in cornflour, shallow-fry in batches until golden and cooked through.
2. Whisk pineapple juice (reserved from the tin), tomato sauce, vinegar and a little sugar for the sauce.
3. Stir-fry capsicum briefly.
4. Add sauce and pineapple pieces, simmer until glossy and thickened.
5. Toss pork through the sauce.
6. Cook rice, serve alongside.

Ingredients

• chicken thighs — 600g
• teriyaki sauce — 1/2 cup
• rice — 2 cups
• cucumber — 1
• carrot — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Pan-fry chicken, glaze with teriyaki.
3. Serve over rice with ribboned cucumber and carrot, sprinkle sesame.

Ingredients

• beef mince — 500g
• thai basil — 1 bunch
• garlic — 3 cloves
• fish sauce — 2 tbsp
• soy sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry garlic, then mince until browned.
3. Add fish and soy sauce, toss through basil.
4. Serve over rice.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• chicken thighs — 600g
• green curry paste — 3 tbsp
• coconut cream — 400ml tin
• green beans — 200g
• eggplant — 1
• fish sauce — 1 tbsp
• thai basil — 1/2 bunch
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a splash of the coconut cream until fragrant.
3. Add chicken, brown on all sides.
4. Pour in remaining coconut cream, simmer 10 min.
5. Add beans and eggplant, cook until tender.
6. Season with fish sauce, finish with basil, serve over rice.

Ingredients

• white fish — 4 fillets
• red curry paste — 3 tbsp
• coconut cream — 400ml tin
• capsicum — 1
• kaffir lime leaves — 4
• fish sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a little coconut cream until fragrant.
3. Add remaining coconut cream and lime leaves, simmer 5 min.
4. Add capsicum, cook 3 min.
5. Gently slide in fish fillets, poach 6-8 min until just cooked.
6. Season with fish sauce, serve over rice.

Ingredients

• prawns — 400g
• mushrooms — 200g
• lemongrass — 2 stalks
• lime — 2
• fish sauce — 2 tbsp
• chicken stock — 1L
• thai chilli — 2

Method

1. Bruise lemongrass and simmer in stock 10 min to infuse.
2. Strain or leave lemongrass in for extra flavour (remove before serving).
3. Add mushrooms, simmer 5 min.
4. Add prawns, cook until just pink.
5. Season with fish sauce, lime juice and sliced chilli to taste.

Ingredients

• red lentils — 1.5 cups
• onion — 1
• carrot — 1
• cumin — 1 tsp
• chicken stock — 1L
• lemon — 1
• bread — 1 loaf

Method

1. Sauté onion and carrot with cumin.
2. Add lentils and stock, simmer 20 min until soft.
3. Blend until smooth, add a squeeze of lemon.
4. Serve with bread.

Ingredients

• potatoes — 400g
• cauliflower — 1/2 head
• frozen peas — 1 cup
• coconut cream — 400ml tin
• garam masala — 2 tsp
• cashews — 1/4 cup
• rice — 2 cups

Method

1. Sauté garam masala briefly to release aroma.
2. Add potatoes and cauliflower, stir to coat.
3. Add coconut cream and a splash of water, simmer 15 min until vegetables are tender.
4. Stir through peas and cashews, warm through.
5. Cook rice, serve curry over the top.

Ingredients

• rice — 3 cups cooked
• eggs — 3
• frozen peas and corn — 1.5 cups
• carrot — 1
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Scramble eggs, set aside.
2. Stir-fry carrot and frozen veg.
3. Add rice and soy sauce, fry until heated through.
4. Fold through egg and spring onion.

Ingredients

• pork belly — 600g
• fish sauce — 3 tbsp
• brown sugar — 3 tbsp
• eggs — 4
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice and boil eggs, peel.
2. Melt sugar in a pot until deep amber caramel.
3. Add pork and garlic, stir to coat.
4. Add fish sauce and enough water to cover, bring to a simmer.
5. Add boiled eggs, simmer uncovered 40 min until pork is tender and sauce has reduced.
6. Serve over rice.

Ingredients

• chicken thighs — 600g
• lemongrass — 2 stalks
• garlic — 2 cloves
• fish sauce — 2 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Finely chop lemongrass and garlic, rub over chicken with fish sauce.
3. Pan-fry chicken until charred and cooked through.
4. Slice, serve over rice.

Ingredients

• rice paper — 12 sheets
• prawns — 300g cooked
• rice vermicelli — 100g
• carrot — 1
• cucumber — 1
• mint — 1/2 bunch
• hoisin sauce — 1/2 cup

Method

1. Cook vermicelli, julienne carrot and cucumber.
2. Dip rice paper briefly in warm water to soften.
3. Layer prawns, noodles, veg and mint, roll tightly.
4. Serve with hoisin dipping sauce.

Ingredients

• pork mince — 400g
• dumpling wrappers — 30
• spring onion — 4
• ginger — 1 knob
• chicken stock — 1.5L
• soy sauce — 2 tbsp
• bok choy — 2

Method

1. Mix pork mince with finely chopped spring onion, ginger and a splash of soy sauce.
2. Place a small spoonful of filling in the centre of each wrapper.
3. Wet edges and fold into parcels, pressing out any air.
4. Bring stock to a simmer with remaining soy sauce.
5. Cook wontons in batches in the simmering stock until they float and are cooked through, about 4-5 min.
6. Add bok choy in the last 2 min.
7. Ladle broth, wontons and bok choy into bowls to serve.

Ingredients

• yakisoba noodles — 400g
• pork belly — 300g sliced
• cabbage — 1/4 head
• carrot — 1
• yakisoba sauce — 1/3 cup

Method

1. Stir-fry pork until browned.
2. Add cabbage and carrot, stir-fry 3 min.
3. Add noodles and sauce, toss to combine and heat through.