Asparagus and prosciutto bruschetta
Preheat a cast-iron ridged grill pan. Brush the asparagus spears with 1 tablespoon of the olive oil and season with freshly ground black pepper, then place in the pan with the cherry tomatoes. Grill for about 8 minutes, turning a few times, until ... [... more]
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Almond-Crusted Flounder
In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Simmer until liquid has almost evaporated. Stir in cream, and simmer until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a ... [... more]
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Chicken burgers with tropical fruit salsa
Peel, core, slice and chop the pineapple (you need 2 cups) and place in a bowl. Mix in the mango, onion, coriander, lemon juice and oil. Cover and set aside. Mix the chicken, apple and breadcrumbs in another bowl until blended. Divide the mixture ... [... more]
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Aubergine and Red Capsicum Parmesan Sandwiches
Preheat the grill. Place the eggplant and capsicum on a baking tray, and season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the stove over medium ... [... more]
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Tuna Melt a la Pixi
Toast one slice of the bread. When toasted, put half the tin of tuna on the bread, then put 3 or 4 slices of cheese on the tuna so it's covered. Take out of grill, add the rest of tuna & cheese as before and cook again untill the second lot of ... [... more]
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Vietnamese Sandwich
Preheat the oven's griller without the griller pan. Place the pork chops on the griller pan and set under the griller. Cook for about 5 minutes on each side turning once until browned on each side. Open the French rolls and spread mayonnaise on ... [... more]
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Teriyaki-glazed prawn salad
To make the glaze, place all the ingredients in a small bowl and stir to dissolve the sugar. Set aside. Preheat the grill to high and line the grill tray with foil. Cut each slice of prosciutto lengthways into three strips, so you have 12 long ... [... more]
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Vegetarian nut and bean burgers
Preheat the grill to hot and set the shelf to the lowest position. Cover a baking tray with foil and grease it lightly with oil. Combine the nuts, carrots, parsley, garlic, lemon zest and ground coriander in a food processor and process until ... [... more]
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Beef, onion & capsicum fajitas
Combine steak, onion and capsicum in a shallow baking dish. Whisk together garlic, lime juice, oil, vinegar, cumin, salt, pepper and chilli in a small bowl. Pour over steak mixture; toss to coat. Refrigerate, covered, for 1 to 2 hours. Preheat ... [... more]
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Broccoli and salmon frittata
Blanch the broccoli in a saucepan of lightly salted, boiling water for 4 minutes or until almost tender. Drain well and set aside. Beat the eggs lightly with the chives and season with freshly ground black pepper. Heat the oil and butter in a ... [... more]
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Swordfish with salsa dressing
Prepare the salsa dressing at least 20 minutes (or up to 8 hours) before serving. Finely grate the zest from the orange and squeeze out 1/3 cup (80 ml) juice. Put the zest and juice in a large bowl and add the tomatoes, spring onions, capsicums, ... [... more]
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Warm lentil and roasted capsicum salad
Preheat a grill to a high heat. Pour 3 cups of water into a large saucepan, add the lentils and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, or until the lentils are tender, but still holding their shape. Meanwhile, place ... [... more]
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