Asparagus and potato frittata
Heat the oil in a large frying pan over a moderate heat. Cook the potatoes for 7-8 minutes, tossing occasionally. Add the asparagus and 1/3 cup of water, sprinkle with salt, cover and steam for 10-12 minutes, or until the asparagus and potatoes ... [... more]
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Artichoke crostini
In a medium bowl, combine the artichokes, tomatoes, olives, parsley, oil and garlic with salt and pepper to season. Cover and keep in the fridge until ready to serve. Cut the crusty end off the ciabatta, then cut eight slices, each about 1 cm ... [... more]
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Teriyaki swordfish kebabs
If using wooden skewers, soak them in cold water for at least 30 minutes. Preheat the grill to high. Cut the swordfish into 24 bite-sized pieces. Mix together the marinade ingredients in a bowl, add the fish and toss to coat. Thread the fish onto ... [... more]
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Asian-inspired Turkey on Sesame Spring Onion Toast
In a large saucepan over medium heat, whisk together hoisin sauce, barbecue sauce, ginger and 1 tablespoon of nthe sesame oil. Mix in turkey, salt, pepper and 2 of the spring onions, gently tossing until all ingredients are well blended. Cook ... [... more]
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Chicken Hariyali Tikka
In a food processor blend the coriander, mint, ginger, garlic, lemon juice, chilli and salt. Place the chicken in a large bowl, add the spicy mixture and toss to coat. Cover, and refrigerate 2 to 3 hours. Place the chicken in the baking dish and ... [... more]
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Chicken sausage and coleslaw pita pockets
Mix together the soy sauce, tomato sauce, mustard and sugar and lightly brush over the sausages. Set aside. Put the sultanas in a large bowl and sprinkle with 1 teaspoon of the lemon juice. Remove any discoloured leaves and the core from the ... [... more]
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Taco burgers
Put the burghul in a small bowl, then cover with the boiling water. Let stand until softened, about 30 minutes. Drain through a fine-meshed sieve, squeezing out as much liquid as possible from the burghul. Transfer to a large bowl. Add the beef ... [... more]
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Teriyaki chicken & vegetable kebabs
Combine chicken and half the teriyaki baste in a small bowl. Refrigerate, covered, 30 minutes. Preheat grill or barbecue to medium-hot. Thread chicken, zucchini, capsicum, spring onion and water chestnuts on eight 30 cm metal skewers, finishing ... [... more]
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Bread salad with roasted capsicums and feta
Grill capsicums (or place directly on barbecue or stovetop gas hotplate turning regularly with tongs) till skin is blackened. Place in plastic bag to sweat, then remove skin. Wipe any remaining skin with paper towels Cut flesh into thin strips. ... [... more]
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Thai beef salad
Place steak, 1/4 cup soy sauce, garlic and 2 tablespoons lime juice in a large bowl. Leave 10 minutes. Preheat grill to high heat; cook steak 2 minutes each side. Set aside. Place broccoli in a steamer basket. Fill a large pan with boiling water ... [... more]
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Butter beans and bacon on toast with red leaf salad
To make the salad, put the oil, lemon juice and honey in a salad bowl and add pepper. Whisk together. Add the radicchio and lettuce to the bowl and set aside (do not toss yet). Preheat the grill to high. Melt the margarine in a large nonstick ... [... more]
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Tandoori-style chicken breasts
Preheat the grill to high. To make the yogurt marinade, place all the marinade ingredients in a large bowl and whisk together well. If you prefer, place the ingredients in a blender or food processor and process until well blended. Transfer to a ... [... more]
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