FINE DINING MONSTER

  Grilled Pizza Bread Ingredients 1 large loaf, halved 1 15-oz. jar pizza sauce 3 c. shredded mozzarella 1/3 c. pepperoni 1/4 c. black olives 1/2 red onion, cut into thin half moons 1 Green Bell Pepper, chopped pinch of crushed red pepper flakes Directions Step 1 Scoop out the middles from both bread halves to create shallow boats. Spread pizza sauce onto each half then top with mozzarella, pepperoni, black olives, red onion, green bell pepper, and red pepper flakes. Step 2 Wrap bread loosely with aluminum foil and place over campfire (or on a hot grill) and cook until the cheese is melty and the crust is toasted, 10 to 15 minutes. Step 3 Let cool for about 10 minutes until slicing.

  Bacon Weave Pizza Ingredients 12 slices thick-cut bacon 1/2 c. pizza sauce  1 c. shredded mozzarella 1 c. sliced green bell pepper 1/4 medium red onion, sliced 1/4 c. sliced black olives 1/4 c. grated Parmesan Directions Step 1 Preheat oven to 400°. Line a large baking sheet pan with parchment paper. To form a bacon weave, line six bacon slices side-by-side on the baking sheet. Lift up and fold back every other bacon slice, then lay a seventh slice on top in the center. Step 2 Lay folded-back slices on top of seventh slice, then fold back the alternate slices. Place eighth slice on top, next to the seventh slice, weaving like you did before. Repeat this process four more times to complete the weave. Step 3 Place an inverted, oven-proof cooling rack on top of the bacon slices. This helps them stay flat. Step 4 Bake 23 to 25 minutes, or until bacon starts to crisp. Step 5 Remove baking sheet from oven and pour off as much fat as you can. Carefully remove rac

  Ham, Egg, & Cheese Breakfast Pizza Ingredients 1 lb. store-bought pizza dough, thawed if frozen 1 tbsp. extra-virgin olive oil, plus more for greasing pan 2 c. shredded mozzarella 1 c. diced ham 5 large eggs Freshly ground black pepper Fresh parsley, for garnish Directions Step 1 Preheat oven to 425°. Roll out pizza dough on a lightly greased pizza pan. Spread olive oil on top, then sprinkle evenly with mozzarella and ham. Crack eggs on top and sprinkle with pepper. Step 2 Bake until crust is golden brown and eggs are set, but still slightly soft, 15 minutes. Remove from the oven and slice warm. Garnish with parsley and serve.  

  Garlicky Grilled Chicken Pizza Ingredients Vegetable oil, for grill 2 (6-oz.) boneless skinless chicken breasts 2 tbsp. extra-virgin olive oil 2 tsp.  Garlic Seasoning, plus more for sprinkling All-purpose flour, for dusting 1 lb. store-bought pizza dough, room temperature 2 1/2 c. shredded mozzarella cheese 1/2 tsp. dried basil 1/4 small red onion, very thinly sliced 1/2 c. fresh baby spinach 3 oz. crumbled goat cheese Directions   Step 1 Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. Brush the chicken with some olive oil and season all over with seasoning. Add chicken to the grill, until just cooked through, about 6 minutes per side. Remove to a work surface and let cool slightly, then thinly slice the chicken. Step 2 Meanwhile, cut the dough into two pieces and stretch each piece into a 12-inch circle on a lightly floured work surface or use a rolling pin to roll the dough into the circle. Lightly flour the b

  Primavera Skillet Pizza Ingredients 2 bell peppers, sliced 1/2 head broccoli, florets removed 1/4 small red onion, thinly sliced 1 c. cherry tomatoes extra-virgin olive oil kosher salt Freshly ground black pepper All-purpose flour, for dusting surface 1 lb. pizza dough, at room temperature 1 c. ricotta 1 c. shredded mozzarella See All Nutritional Information   Step 1 Heat oven to 400°. On a large baking sheet, toss peppers, broccoli, onion, and cherry tomatoes with olive oil and season with salt and pepper. Step 2 Roast until tender and tomatoes are bursting, 18 to 20 minutes. Remove and increase oven temperature to 500°. Step 3 Meanwhile, brush an oven-proof skillet with olive oil. Step 4 On a floured work surface, use your hands to roll out dough until it's the circumference of your skillet. Transfer to skillet and brush dough all over with olive oil. Step 5 Leaving a 1/2" border for crust, dollop spoonfuls of ricotta on dough and spri

  Slow cooker lamb shank korma 6 French-trimmed lamb shanks 1 brown onion, thinly sliced 4cm piece fresh ginger, peeled, finely grated 3 garlic cloves, crushed 1/2 cup korma paste 3 tomatoes, roughly chopped 300ml pure cream 1 cinnamon stick 2 tsp poppy seeds 1/2 cup loosely packed fresh coriander sprigs 1 long green chilli, thinly sliced 1/3 cup roasted unsalted cashews, roughly chopped Steamed basmati rice, to serve Mini pappadums, to serve Step 1 Place shanks, onion, ginger, garlic, paste, tomato, cream, cinnamon, poppy seeds and 1/2 cup water in the bowl of a 5.5-litre slow cooker. Season with salt and pepper. Cover. Cook on LOW for 8 hours (or HIGH for 4 hours) or until shanks are tender. Using a large metal spoon, skim excess fat. Step 2 Combine coriander, chilli and cashews in a small bowl. Transfer shanks and sauce mixture to a serving dish. Sprinkle with coriander mixture. Serve with rice and pappadums.  

    Slow cooker teriyaki beef 1 tbsp olive oil 1.5kg piece blade or topside beef 250ml (1 cup) Massel beef style liquid stock 80ml (1/3 cup) light soy sauce 60ml (1/4 cup) mirin seasoning 60ml (1/4 cup) cooking sake 2 tbsp brown sugar 2 garlic cloves, crushed 2 tsp finely grated fresh ginger Toasted sesame seeds, to serve Sliced green shallots, to serve Step 1 Heat the oil in a large non-stick frying pan over medium-high heat. Add the beef and cook, turning often, for 10 minutes or until browned. Transfer to the slow cooker. Step 2 Place the stock, soy sauce, mirin, sake, sugar, garlic and ginger in a jug. Stir to dissolve the sugar. Pour over the beef. Cover and cook on Low, turning the meat occasionally, for 8 hours or until very tender. Step 3 Transfer the beef to a large plate. Use 2 forks to coarsely shred. Return the beef to the slow cooker to cover in sauce. Divide beef among serving plates. Sprinkle with sesame seeds and shallots. Serve with

  Baileys cheesecake 250g pkt plain sweet biscuits 150g butter, melted 750g cream cheese, at room temperature, chopped 215g (1 cup) caster sugar 3 eggs 190g (3/4 cup) Bulla Light Sour Cream 80ml (1/3 cup) Baileys Irish Cream Liqueur, plus extra, to drizzle Baileys topping 250g tub sour cream 2 tbsp caster sugar 1 tbsp Baileys Irish Cream Liqueur Step 1 Place the biscuits in a food processor and process until resembles fine crumbs. Add the butter and process until combined. Press the mixture over the base and side of a 24cm springform pan. Place in the fridge for 30 minutes to chill. Step 2 Preheat oven to 170C/150C fan forced. Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Beat in the eggs, 1 at a time. Add the sour cream and Baileys. Beat until combined. Pour the filling over the base and smooth the top. Bake for 1 hour or until just set. Set aside for 15 minutes to cool slightly. Step 3 Meanwhile, to make the Ba

  Honey mustard chicken sausage rolls 2 x 500g packets chicken sausages (see note) 2 tbsp honey 1 tbsp wholegrain mustard 2 tsp Dijon mustard 25g (1/4 cup) dried (packaged) breadcrumbs 2 tsp fresh thyme leaves 3 sheets frozen puff pastry, just thawed 1 egg, lightly whisked Step 1 Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Step 2 Remove the sausage meat from the casings. Place the sausage meat in a bowl. Add the honey, wholegrain and Dijon mustards, breadcrumbs and thyme. Mix until well combined. Step 3 Cut the pastry sheets in half. Arrange one-sixth of the chicken mixture lengthways down the centre of each pastry piece. Brush 1 long edge of pastry with a little egg. Fold pastry over filling, pressing to seal and form a roll. Cut each roll into 5 even pieces. Place pieces, seam-side down, on prepared trays. Step 4 Bake for 25-30 minutes or until golden and cooked through. Serve sausage rolls hot.  

  Pie maker cheesy potato gem and bacon bites 3 eggs 2 tbsp Bulla Light Sour Cream 1 tbsp chopped fresh chives 72 (760g) frozen potato gems 2 tsp extra virgin olive oil 3 middle bacon rashers, finely chopped 1 cup grated pizza cheese Sour cream, to serve Sweet chilli sauce, to serve Chopped fresh chives, to serve Step 1 Whisk eggs, sour cream and chives together in jug until well combined. Season with salt and pepper. Step 2 Preheat pie maker. Arrange 6 potato gems in each hole. Close lid. Cook for 10 minutes or until tender and just golden. Step 3 Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook bacon, stirring occasionally, until browned. Remove from heat. Step 4 Sprinkle about 2 teaspoons of bacon around potato gems in each hole. Top each with 1 tablespoon egg mixture, then 1 tablespoon cheese. Close lid. Cook for 1 to 2 minutes or until tops are golden and just set. Carefully transfer to a plate. Repeat with remaining potato

    Choc Kahlua cappuccino custard pie 150g (1 cup) plain flour 30g (1/4 cup) cocoa powder, plus extra, to dust 60g (1/ 3 cup) pure icing sugar 125g unsalted butter, chopped, chilled 4 eggs 2 tsp vanilla extract 250ml (1 cup) milk 100g (1/2 cup) caster sugar 500ml (2 cups) thickened cream 100g milk chocolate, chopped 1 tbsp cornflour 125ml (1/2 cup) Kahlua Step 1 Place the flour, cocoa, icing sugar and a pinch of salt into the bowl of a food processor. Process until well combined. Add the butter and process until the mixture resembles coarse crumbs. Lightly whisk 1 egg in a small bowl. With the motor running, add the egg and 1 teaspoon of the vanilla and process until the dough just comes together. Gather the dough together into a disc. Cover with plastic wrap. Place in the fridge for 2 hours to rest. Step 2 Preheat oven to 200C/180C fan forced. Remove the dough from the fridge. Roll out between 2 sheets of baking paper until 4mm thick. Use to line the

  'Mr Whippy' cheesecake cones 750g cream cheese, at room temperature, chopped 150g (1 cup) icing sugar, sifted 2 tsp vanilla extract 300mls thickened cream 12 vanilla ice-cream cones 6 (30g each) Cadbury Flake Bars, halved crossways Step 1 Use electric beaters to beat the cream cheese until smooth. Add the sugar and vanilla and beat until combined. Gradually beat in the cream until mixture has thickened. Place in the fridge for 30 minutes. Step 2 Place the cheesecake mixture into a piping bag fitted with a large star nozzle. Pipe the cheesecake mixture into the cones to fill, then continue piping to achieve a large swirl on top. Step 3 Insert the flakes into the cheesecake to serve.  

  Chicken salt potato balls 1.5kg sebago potatoes, washed 100g grated cheddar 60ml (¼ cup) cream 2 tsp chicken salt, plus extra, to serve 2 eggs 50g (1 cup) panko breadcrumbs 40g (¼ cup) plain flour ¾ cup crushed cornflakes Sunflower or vegetable oil spray Mayonnaise, to serve Step 1 Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth. Step 2 Stir in the cheese, cream, half the chicken salt, 1 egg and half the breadcrumbs until well combined. Line a large baking tray with baking paper. Step 3 Use a fork to whisk the remaining egg in a bowl. Place the flour and remaining chicken salt in a shallow bowl. Combine the remaining breadcrumbs and cornflake crumbs in a large bowl. Step 4 Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allow

  Easy Caramilk blender mousse 55g (¼ cup) caster sugar 1 tbsp water 2 eggs 300g Caramilk chocolate, broken into pieces 300ml thickened cream, whipped to firm peaks Double cream, to serve Extra Caramilk chocolate, shaved into curls, to serve 100g milk chocolate, shaved into curls Step 1 Place sugar and water in a saucepan. Bring to the boil. Cook, stirring occasionally, until the sugar has melted. Remove from the heat. Set aside to cool slightly. Step 2 Place the Caramilk and eggs in a blender and blend until combined. Remove the pouring cap from the blender lid and pour in the hot syrup. Blending for 2-3 minutes or until mixture is cool. Step 3 Fold one-third of the thickened cream through the Caramilk mixture. Fold in remaining thickened cream until smooth. Step 4 Transfer mixture to serving glasses and place in the fridge to chill for 2-3 hours or until set. Serve mousse with a dollop of double cream and top with Caramilk curls and milk chocolate curl

  Citrus cream pastry horns 2 sheets butter puff pastry, just thawed 2 eggs, whisked 600ml thickened cream 160g (1/2 cup) lemon curd 55g (1/3 cup) pistachio kernels, finely chopped Step 1 Preheat oven to 200C. Line 2 baking trays with baking paper. Cut pastry sheets into 2.5cm-wide strips. Spray five 9cm-long metal cream horn moulds with oil. Wrap the pastry, overlapping slightly, around the moulds. Brush with whisked egg. Bake for 12-15 minutes or until golden. Slide pastry off the moulds. Set aside to cool completely Repeat, in 4 batches, with remaining pastry. Step 2 Whisk cream until soft peaks form. Swirl in lemon curd. Place in a piping bag fitted with a 1.5cm round nozzle. Fill the horns with cream mixture and top with finely chopped pistachio kernels. Serve immediately.  

  Neapolitan muffin pan scrolls 500g (3 1/3 cups) plain flour, plus extra, to dust 70g (1/3 cup) caster sugar 2 tsp (7g sachet) dried yeast 1/2 tsp salt 250ml (1 cup) milk 60g unsalted butter, chopped 1 tsp vanilla bean paste 1 egg filling 60g unsalted butter, at room temperature 100g (1/2 cup, firmly packed) brown sugar 2 tbsp cocoa powder 1 tsp ground cinnamon icing 100g cream cheese, at room temperature 90g unsalted butter, chopped, at room temperature 195g (1 1/4 cups) icing sugar, sifted 1 tbs Strawb’ry & Cream flavouring Pink liquid food colouring, to tint Step 1 Combine the flour, caster sugar, yeast and salt in a stand mixer fitted with a dough hook. Place the milk, butter and vanilla in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until the butter is just melted. Set aside to cool for 2-3 minutes. Add the egg and whisk to combine. Mix the milk mixture into the flour mixture until dough starts to come together.

  Air fryer wontons 250g pork mince 150g prawn meat, diced 1/2 tbsp finely grated fresh ginger 2 garlic cloves, crushed 1 tbsp finely chopped green shallots 1 tbsp light soy sauce 2 tsp caster sugar 1 tsp salt 1 egg, lightly beaten 30 gow gee wrappers Honey sesame dipping sauce 2 tbsp light soy sauce 1 tbsp Chinese rice wine 1 tsp sesame oil 1 tbsp honey 1 tsp toasted sesame seeds Step 1 To make the dipping sauce, combine all ingredients in a bowl and set aside. Step 2 Combine the pork, prawn, ginger, shallot, garlic, soy, sugar and salt in a bowl. Place 1 tsp mixture in the centre of a wonton wrapper. Brush edge with egg and fold over wrapper to seal. Pinch edge together to make a wonton shape. Repeat with the remaining mixture and wrappers. Step 3 Place half the wontons in an air fryer basket and spray with oil. Air fry at 180C for 10 minutes. Repeat with remaining wontons. Step 4 Serve hot with little bowls of dipping sauce on the side

    Ricotta and spinach spaghetti pie 350g dried thin spaghetti pasta 1 tbs olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 800g can crushed tomatoes 150g drained roasted capsicum, finely chopped 3 eggs, lightly whisked 90g (11 ⁄4 cups) finely grated parmesan 130g cherry truss tomatoes Fresh oregano leaves, to serve (optional) Ricotta filling 120g baby spinach 250g fresh ricotta 1 green shallot, thinly sliced 20g (1 ⁄4 cup) finely grated parmesan 1 egg Bechamel 25g butter 1 tbs plain flour 125ml (1 ⁄2 cup) milk 2 tbs finely grated parmesan Step 1 Preheat oven to 180°C/160°C fan forced. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan. Step 2 Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the canned tomatoes and capsicum. Cook, stirring occa

Cheesy garlic bread with chicken parmigiana 150g dried spaghetti pasta 100g butter, melted 2 garlic cloves, crushed 2 tbsp chopped fresh continental parsley leaves 18cm cob loaf 400g jar Barilla Napoletana pasta sauce, warmed 255g (2 1/2 cups) coarsely grated three cheese mix Fresh basil leaves, to serve crumbed chicken rissoles 2 slices white bread, crusts removed 125ml (1/2 cup) milk 500g chicken mince 40g (1/2 cup) shredded parmesan 1 green shallot, finely chopped 1 garlic clove, crushed 2 tbsp chopped fresh continental parsley leaves 4 eggs 40g (1/4 cup) plain flour 125g (2 1/2 cups) panko breadcrumbs Vegetable oil, to shallow-fry Step 1 To make the rissoles, line 2 baking trays with baking paper. Combine bread and milk in a bowl. Soak for 5 minutes. Squeeze bread to release excess milk. Discard milk and place bread in a bowl. Add mince, parmesan, shallot, garlic, parsley and 1 egg to the bowl. Mix until well combined. Roll tablespoonfuls

  Chequerboard wafer cake 375g (2 1/2 cups) plain flour 1/2 tsp baking powder 1/4 tsp bicarbonate of soda 230g unsalted butter, at room temperature 430g (2 cups) caster sugar 6 eggs 1 tbsp vanilla extract 250g sour cream Pink gel or liquid food colouring, to tint 2 x 175g packet creme wafer minis buttercream 5 egg whites 270g (1 1/4 cups) caster sugar 340g unsalted butter, chopped, at room temperature 2 tsp vanilla extract Step 1 Preheat the oven to 160C/140C fan forced. Lightly grease two 7cm deep, 14 x 24cm (base size) loaf pans and line base and sides with baking paper, allowing the 2 long sides to overhang. Step 2 Sift the flour, baking powder and bicarb into a bowl. Use electric beaters to beat the butter and sugar in a separate bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and beat until combined. Gently fold the flour mixture into the butter mixture, alternating with the sour cream,

  Crab Cakes Ingredients 1/3 c. mayonnaise 1 large egg, beaten 2 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce Kosher salt Freshly ground black pepper 1 lb. jumbo lump crabmeat, picked over for shells 3/4 c. panko bread crumbs (or saltines) 2 tbsp. freshly Chopped Parsley Canola oil, for frying Lemon wedges, for serving Tartar sauce, for serving Directions   Step 1 In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. Step 2 In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. Step 3 In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Step 4 Serve with lemon and tartar sauce.  

    Grilled Halibut Ingredients FOR THE HALIBUT 4 (4-6-oz.) halibut steaks 2 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper FOR THE MANGO SALSA 1 mango, diced 1 red pepper, finely chopped 1/2 red onion, diced 1 jalapeno, minced 1 tbsp. freshly chopped cilantro Juice of 1 lime Kosher salt Freshly ground black pepper Directions Step 1 Preheat grill to medium-high and brush halibut with oil on both sides then season with salt and pepper.  Step 2 Grill halibut until cooked through, about 5 minutes per side. Step 3 Make salsa: Mix together all ingredients in a medium bowl and season with salt and pepper. Serve salsa over halibut.  

  Tuscan Butter Shrimp Ingredients 2 tbsp. extra-virgin olive oil 1 lb. shrimp, peeled, deveined, and tails removed Kosher salt Freshly ground black pepper 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. halved cherry tomatoes 3 c. baby spinach 1/2 c. heavy cream 1/4 c. freshly grated Parmesan 1/4 c. basil, thinly sliced Lemon wedges, for serving (optional) Directions   Step 1 In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside. Step 2 Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Step 3 Stir in heavy cream, Parmesan and

  Baked Cod Ingredients 4 cod filets, about 1" thick Kosher salt Freshly ground black pepper 4 tbsp. extra-virgin olive oil, plus more for baking dish 1 c. cherry tomatoes 1 lemon, sliced, plus more for garnish 2 garlic cloves, smashed but not peeled 2 sprigs thyme 2 tbsp. freshly chopped parsley, for garnish Directions Step 1 Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper.  Step 2 Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9"-x-13" baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish.  Step 3 Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets.  Step 4 Serve garnished with parsley, more lemon juice, and pan sauce.  

  Cold Avocado and Coconut Soup with Prawn Kebabs INGREDIENTS Avocado 2, pitted and peeled Garlic 1 clove Chicken stock 600 ml Coconut milk 200 ml Cucumber 1, deseeded and diced Lime juice Wasabi paste Prawns 4 king, ready to cook Olive oil 2 tbsp Tomatoes 2 peeled and diced Coriander to garnish Preparation Puree together the avocado and the garlic with a little stock. Add the coconut milk, half the cucumber and stock until the desired consistency is achieved. Season to taste with lime juice, salt and a little wasabi paste. Chill for at least one hour. Skewer the prawns onto kebab sticks, season with salt and ground black pepper and fry in hot oil for 1-2 min. Transfer the soup into bowls, sprinkle with the tomatoes and the remaining cucumber, place the prawn kebabs on top and garnish with coriander.    

  Cold Kefir soup with Basil and Radish INGREDIENTS Kefir 800 ml Basil 1 bunch Pine nuts 50 g Parmesan cheese 1 tbsp Salt Pepper Radishes 1 young, white (approx. 10-15 cm long) Parmesan cheese Basil leaves Preparation Wash the basil and shake dry. Put the Parmesan, the pine nuts and a little kefir into a blender and puree well. Then add the basil leaves and 3-4 tbsp kefir and puree briefly. Add to the remaining kefir, mix and season to taste with salt and pepper. Chill. Peel the radish and slice very thinly, using a mandoline slicer if available. Sprinkle with salt and leave to stand for about 10 minutes to draw off some of the moisture. Then drain. Ladle the soup into bowls and garnish with radish slices and basil leaves. Shave a little Parmesan over and serve. Serve with fresh white bread.  

  Cold Melon and Pepper Soup INGREDIENTS Lentils 300 g, yellow Vegetable stock 2250 ml Apricots 150 g, dried organic, chopped Extra virgin olive oil 2 tablespoons Onion, 1 large, thinly sliced Bell Peppers 1 red and 1 yellow, seeded and finely diced Tomatoes 300 g, fresh, diced Paprika 1 tablespoon Cinnamon 1/2 teaspoon Cardamom 1/4 teaspoon, ground Cayenne pepper 1/4 teaspoon Kosher salt to taste Melon 1 medium Cantaloupese seded and scooped into melon balls Shrimps55 g, baby, cooked and chopped Basil 2 tablespoons, fresh, chopped Preparation Rinse lentils in a strainer under cold running water for 1 to 2 minutes. Remove any stones or stems. Combine lentils and stock in a medium-sized pot; bring to a boil. Reduce heat. Simmer, covered, for 20 minutes. Add apricots; simmer another 15 minutes. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and peppers. Sauté 5 minutes or until just softened. Add tomatoes, spices an

    Cold Tomato soup with Salmon Canapés INGREDIENTS Bread 3 - 4 slices, crusts cut off Tomatoes 1 kg, skinned and quartered Red pepper 1, peeled and chopped Onion 1, diced Olive oil 2 - 3 tbsp Garlic 2 cloves, diced Cream 100 ml Vegetable stock 200 - 250 ml Lemon juice 1 - 2 tsp Pepper cayenne Salmon 4 slices, sashimi quality Tuna 100 g, sashimi quality, diced Lemon juice Manchego Cheese shaved Caviar Tomatoes 4 strips, yellow Mint leaves Preparation Soften the bread in a little water. Sieve the tomatoes to retain the juice. Wring out the bread and place it in a blender with the tomatoes, juice, pepper, olive oil, onion, garlic and the cream and purée well. Add approx. 250 ml cold vegetable stock until the desired consistency is achieved. Cover and chill for at least one hour in the fridge. Season with lemon juice, salt and cayenne pepper. To make the tartar, line 4 serving rings with the salmon and place in the freezer for one h

  Slow cooker satay pork 1 tbsp olive oil 1.5kg piece pork scotch fillet, cut into 4-5cm pieces 1 brown onion, cut into thin wedges 2 garlic cloves, crushed 2 tsp finely grated ginger 90g (1/3 cup) natural crunchy peanut butter 160ml can coconut milk 125ml (1/2 cup) Massel chicken style liquid stock 60ml (1/4 cup) light soy sauce 1 tbsp sweet chilli sauce 1 red capsicum, deseeded, thinly sliced 2 tbsp coarsely chopped unsalted peanuts Fresh coriander leaves (optional) Steamed rice, to serve Lime wedges, to serve Step 1 Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/3 of the pork and cook, turning occasionally, for 5 minutes or until golden. Transfer to the slow cooker. Repeat in 2 more batches. Step 2 Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut

  Corned silverside slow cooker 1.5kg piece uncooked corned silverside, fat removed, rinsed 1 stalk fresh flat-leaf parsley 3 bay leaves 3 cloves garlic, sliced 2 medium brown onions, coarsely chopped 2 stalks celery, coarsely chopped, leaves included 250g peeled butternut pumpkin, cut into 4cm pieces 500g sweet potato, cut into 4cm pieces 3 medium potatoes, halved 3 medium carrots, cut into 4cm pieces 1 cup (250ml) malt vinegar 3 cups (750ml) water 12 whole peppercorns 500g steamed green beans, to serve Fresh thyme, to garnish Mustard sauce 20g Coles Butter Pat Salted 1 tsp finely chopped fresh thyme leaves 2 tbsp wholegrain mustard 300ml Coles Thickened Cream Step 1 Place silverside into the bowl of a 5 litre slow-cooker. Add herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water and peppercorns. Step 2 Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender. Step 3 Remove silverside

    Slow cooker beef and mushrooms with mash 10g dried shiitake mushrooms 400g Swiss brown mushrooms, thickly sliced 6 shallots, sliced 6 garlic cloves, chopped 10g fresh thyme sprigs, tied with kitchen twine 2 x 1kg Coles Australian beef blade roasts Plain flour, for coating 1 tbsp olive oil 1/2 cup (125ml) dry white wine 4 Crème Royale potatoes, or brushed potatoes (about 700g), peeled, cut into 5cm pieces 4 parsnips (about 550g), peeled, cut into 5cm pieces 60g butter, cubed, at room temperature 1 cup (250ml) thickened cream, warm 2 tsp fresh flat-leaf parsley, chopped Step 1 Using a clean coffee grinder or spice mill, grind the shiitake mushrooms to a powder. (If you don’t have a spice mill, choose sliced rather than whole dried shiitake mushrooms, and don’t grind them to a powder.) Transfer the powder to a slow cooker. Add the sliced mushrooms, shallots, garlic and thyme and toss to combine. Step 2 Season the beef generously with salt and pepp

  Slow cooker roast lamb with winter vegetables 1 tbsp extra virgin olive oil 2kg Coles Australian Whole Lamb Leg Roast 2 tsp cracked black pepper 3 rosemary sprigs 8 garlic cloves, peeled 1 cup (250ml) chicken stock 600g baby potatoes, halved 1 bunch Dutch carrots, trimmed Steamed greens, to serve Step 1 Heat the oil in a large frying pan over high heat. Add the lamb and cook for 4 mins each side or until browned all over. Step 2 Transfer the lamb to a 5.5L slow cooker. Sprinkle with cracked black pepper. Season. Place rosemary, garlic and stock around lamb in slow cooker. Season. Cover and cook on high for 4 hours. Reduce heat to low. Add potato and carrots. Cook for a further 2 hours or until the lamb and vegetables are tender. Step 3 Serve lamb with vegetables and steamed greens.