Scallops & Sweet Peas

Scallops & Sweet Peas

Ingredients

  • tablespoon dried thyme leaves
  • cups shelled fresh peas (3 pounds unshelled), or frozen peas
  • 1 1/2 pounds large dry sea scallops, (about 12), tough muscle removed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • cups pea shoots, (optional; see Tip)
  • tablespoons extra-virgin olive oil
  • teaspoon freshly grated lemon zest
  • tablespoon lemon juice

Directions

  1. Working over a small bowl, rub thyme leaves between your palms until finely powdered. Place a large steamer basket in a Dutch oven; add water to just below the steamer bottom. Add peas to the steamer; top with scallops in a single layer, touching each other as little as possible. Sprinkle with the powdered thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Cover the pot and place over high heat. When steam begins to escape, start timing. Steam for 3 minutes. Add pea shoots (if using), cover and continue steaming until the scallops are just cooked through, 2 to 3 minutes more. Remove from the heat.
  3. Meanwhile, whisk oil, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Spoon the scallops, peas and pea shoots (if using) onto a serving platter, drizzle with the dressing and serve immediately.
  4. Tip: Shopping Tip: Pea shoots, sometimes called “pea tendrils” or “pea sprouts,” are the tender vines and leaves of pea plants. Sweet in flavor, with a delicate crisp texture, they can be found in the spring at farmers’ markets, Asian markets and some supermarkets. They’re best used immediately, but can be refrigerated for up to 2 days. Or use small sprouted pea plants (they resemble large, straight alfalfa sprouts), labeled “pea shoot” or “pea sprout,” found with the produce in well-stocked supermarkets.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 305 cal., 12 g total fat (2 g sat. fat), 56 mg chol., 646 mg sodium, 15 g carb. (4 g fiber), 32 g pro.

Couscous tabouli with Moroccan lamb

Couscous tabouli with Moroccan lamb

INGREDIENTS

  •  2/3 cup (130g) couscous
  •  2/3 cup (160ml) boiling water
  •  2 x 250g Coles Australian Lamb Backstraps
  •  1 tablespoon Moroccan seasoning
  •  1 green cucumber, finely chopped
  •  250g cherry tomatoes, halved
  •  2 spring onions, thinly sliced
  •  1 cup flat-leaf parsley leaves
  •  1/2 cup mint leaves
  •  2 tablespoons olive oil
  •  1 lemon, rind finely grated, juiced
  •  200g beetroot dip

 METHOD

  • Step 1
    Place the couscous and boiling water in a heatproof bowl. Cover with plastic wrap and set aside for 5 mins. Use a fork to separate the grains.
  • Step 2
    Meanwhile, heat a barbecue grill or chargrill on medium-high. Lightly spray the lamb with olive oil spray and sprinkle with Moroccan seasoning. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  • Step 3
    Add the cucumber, tomato, spring onion, parsley and mint to the couscous and toss to combine. Add the oil, lemon rind and 2 tbs lemon juice and toss to combine. Season.
  • Step 4
    Divide the couscous tabouli among serving plates. Top with lamb and dip.
Sweet and Spicy Edamame-Beef Stir-Fry

Sweet and Spicy Edamame-Beef Stir-Fry

Directions

  1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set beef aside.
  2. In a nonstick wok or large skillet heat 2 teaspoons of the canola oil over medium-high heat. Add ginger; cook and stir for 15 seconds. Add broccoli and sweet pepper to wok. Cook and stir about 4 minutes or until crisp-tender. Remove vegetables from wok.
  3. Add the remaining 2 teaspoons oil to wok. Add beef and edamame; cook and stir about 2 minutes or until beef is desired doneness. Return vegetables to wok.
  4. In a small bowl combine hoisin sauce, vinegar, and chile paste. Add to beef mixture, tossing to coat. Heat through. Serve over rice.
The Perfect Roasted Chicken

The Perfect Roasted Chicken

 

Ingredients

  • 1 3-4 pound whole chicken
  • 2 carrots, peeled and chopped into 1/2-inch pieces
  • 2 parsnips, peeled and chopped into 1/2-inch pieces
  • 1 yellow onion, quartered
  • 6 small red potatoes, quartered
  • 4 tablespoons olive oil, divided
  • Salt
  • Ground pepper
  • 1 tablespoon dried thyme
  • Butcher’s twine, for trussing

 Nutrition Facts

For 1 serving out of 4

  • Calories1321
  • Protein83 g
  • Carbs80 g
  • Fiber11 g
  • Sugars11 g
  • Sodium1218 mg
  • Fat74 g
  • Saturated19 g

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss vegetables with 1 tablespoon olive oil and a pinch of salt and pepper, and spread evenly across the bottom of a large cast iron pan or large baking dish.
  3. Season chicken cavity with salt and pepper. Use butcher’s twine to truss chicken.
  4. Brush 3 tablespoons olive oil over outside of chicken. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and thyme. Place chicken on top of vegetables.
  5. For a 3 to 3 1/2 pound chicken, cook for 75 to 80 minutes. For a 3 1/2 to 4 pound chicken cook for 80 to 90 minutes.
  6. To check if chicken is done cooking, remove from the oven and insert an instant-read thermometer into the meat between the leg and the breast. The thermometer should read 165 degrees F.
  7. When chicken is cooked through, remove from the oven and let rest for 10 minutes before serving.
Juicy And Spicy Ceviche

Juicy And Spicy Ceviche

Ingredients

  • 1 avocado – peeled, pitted and diced
  • 1 bunch cilantro, chopped
  • 1 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 1/2 tsps. cayenne pepper
  • 2 tbsps. tomato paste
  • 1 tbsp. hot pepper sauce
  • 2 tbsps. Worcestershire sauce
  • 1 small red onion, diced
  • 2 roma (plum) tomatoes, diced
  • 1 cup lime juice
  • 1 1/2 pounds cooked seafood mix (like shrimp, octopus, squid, and surimi)

Directions

  • Stir the lime juice and seafood mixture together in a large-size, non-metallic bowl; allow it to stay still within about ten minutes. Fold in the diced onion and tomatoes; cover, and put the mix into the fridge within half an hour. Whisk together the chili powder, cumin, cayenne pepper, tomato paste, hot pepper sauce, Worcestershire sauce, and salt into a small-size bowl. Cover, and put the mix into the fridge within half an hour.
  • After half an hour, gently stir the seafood mixture to blend with ½ of the tomato paste mixture. Cover the seafood mixture and the rest of the tomato paste mixture. Keep both in the fridge within half an hour.
  • After another half an hour, gently stir the ceviche into rest tomato paste mix, cover, and put it into the fridge within half hour more.
  • Before serving the dish, gently stir the diced avocado and cilantro into the ceviche.

 

Flavorful Cauliflower Fried Rice With Prawns Recipe

Flavorful Cauliflower Fried Rice With Prawns Recipe

Ingredients

  • 1 large cauliflower, separated into florets
  • 2 tablespoons coconut oil
  • 4 rashers of bacon or slices of ham, diced
  • 1/2 pound peeled and deveined wild caught raw prawns or shrimp
  • 4 free-range eggs
  • 2 splashes of fish sauce
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 red capsicum, diced (optional)
  • 1 inch piece of ginger, finely grated
  • 3 tablespoons tamari
  • Himalayan salt
  • Freshly ground white pepper
  • 2 spring onions, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 1 handful of bean sprouts, trimmed
  • Lime wedges, to serve

Procedure

  1. Pulse the cauliflower in a food processor until it resembles rice.
  2. Melt a little coconut oil in a large wok or frying pan over high heat. Add the bacon or ham and fry until crispy. Remove and set aside.
  3. Wipe the pan clean, add a little more coconut oil and sauté the prawns or shrimp over high heat for two minutes, or until lightly golden and almost cooked through. Remove from the pan and set aside.
  4. Wipe the pan clean again, add a little more coconut oil and heat over medium-high heat. Whisk the eggs with a splash of fish sauce and pour into the pan. Tilt the pan to evenly distribute the eggs and cook for a couple of minutes to make a silky omelette. Remove, slice into thin strips and set aside.
  5. Heat the remaining oil in the pan over high heat. Add the onion and garlic and cook for three minutes or until softened. Stir in the capsicum if using and ginger and cook three to five minutes. Add the cauliflower and cook for a few minutes until tender.
  6. Add the tamari, salt and pepper, spring onion, herbs, bean sprouts, bacon or ham, prawns or shrimp and omelette strips and stir fry for one minute until well combined and heated through.
  7. Serve with a splash of fish sauce and lime wedges.
Supergreen broccoli pasta bowl

Supergreen broccoli pasta bowl

 

Ingredients

  • linguine 150g
  • broccoli 1 head, floret ends cut off (save the stalk for soup or stock)
  • olive oil
  • garlic 1 clove, sliced
  • pine nuts 2 tbsp

Method

  • STEP 1

    Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.

  • STEP 2

    Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and heat through. Add the drained pasta, a splash of the cooking water and toss. Drizzle with olive oil to serve.

Lemongrass Fish Noodle Soup

Lemongrass Fish Noodle Soup

INGREDIENTS

THE BROTH:

  • 1 whole Fish
  • 200 grams Shrimp heads
  • 200 grams Chicken bone
  • 4 cloves Garlic
  • 2 centimeters Ginger
  • 4 sticks Lemongrass
  • 2 centimeters Galangal
  • 1 litre Water
  • 2 tablespoons Fish Sauce
  • 1 tablespoon crushed Black Peppercorn

THE BROTH:

  • 1 whole Fish
  • 200 grams Shrimp heads
  • 200 grams Chicken bone
  • 4 cloves Garlic
  • 2 centimeters Ginger
  • 4 sticks Lemongrass
  • 2 centimeters Galangal
  • 1 litre Water
  • 2 tablespoons Fish Sauce
  • 1 tablespoon crushed Black Peppercorn

THE NOODLE & GARNISH:

  • Fish Fillet (from the whole fish)
  • 1 cup Bean sprouts
  • 4-6 servings boiled Rice Vermicelli noodle (or any Rice Noodle)
  • 4 cloves minced Garlic
  • 6 tablespoons Vegetable Oil
  • 1 teaspoon Paprika Powder/Annatto Powder
  • 1 teaspoon Salt
  • 2 Lime
  • 1 Red Chilli
  • Fresh Herbs

METHOD

  1. THE BROTH:
  2. Fillet the fish, debone and chop the head off. In a pot, put in fish head & bone, chicken bones and shrimp heads. Add in galangal, garlic, ginger and bashed lemongrass
  3. Pour in water and boil on medium heat with lid on for 15 minutes. Add in crushed peppercorn and fish sauce. Continue to boil for 45 minutes to 1 hour on low heat.
  4. Once soup is ready, scoop out the ingredients from the pot
  5. When ready for serving, turn the stove on high heat and make sure the soup is boiling hot
  1. THE NOODLE & GARNISH:
  2. Slice the fish fillet into thin slices. Cut lime in wedges and slice up red Chilli
  3. In a frying pan, add vegetable oil, minced garlic and paprika powder. Stir-fry it until garlic turns translucent and oil turns bright red. Sprinkle on salt to taste. Pour oil red oil and set aside
  4. Place rice vermicelli noodle in a serving bowl. Place sliced fish slices on top. Add in bean sport around the bowl. Pour the soup on the fish slices, the soup must be boiling hot
  5. Garnish with fresh herbs, lime wedges and sliced red Chilli. Drizzle on red oil
  • Fish Fillet (from the whole fish)
  • 1 cup Bean sprouts
  • 4-6 servings boiled Rice Vermicelli noodle (or any Rice Noodle)
  • 4 cloves minced Garlic
  • 6 tablespoons Vegetable Oil
  • 1 teaspoon Paprika Powder/Annatto Powder
  • 1 teaspoon Salt
  • 2 Lime
  • 1 Red Chilli
  • Fresh Herbs
METHOD
  1. THE BROTH:
  2. Fillet the fish, debone and chop the head off. In a pot, put in fish head & bone, chicken bones and shrimp heads. Add in galangal, garlic, ginger and bashed lemongrass
  3. Pour in water and boil on medium heat with lid on for 15 minutes. Add in crushed peppercorn and fish sauce. Continue to boil for 45 minutes to 1 hour on low heat.
  4. Once soup is ready, scoop out the ingredients from the pot
  5. When ready for serving, turn the stove on high heat and make sure the soup is boiling hot
  1. THE NOODLE & GARNISH:
  2. Slice the fish fillet into thin slices. Cut lime in wedges and slice up red Chilli
  3. In a frying pan, add vegetable oil, minced garlic and paprika powder. Stir-fry it until garlic turns translucent and oil turns bright red. Sprinkle on salt to taste. Pour oil red oil and set aside
  4. Place rice vermicelli noodle in a serving bowl. Place sliced fish slices on top. Add in bean sport around the bowl. Pour the soup on the fish slices, the soup must be boiling hot
  5. Garnish with fresh herbs, lime wedges and sliced red Chilli. Drizzle on red oil

 

THE MAGICAL VEGETABLE PIE

THE MAGICAL VEGETABLE PIE

Ingredients

  • 2 cups chopped broccoli florets
  • 1/3 cup finely diced onion (I use frozen diced onion, thawed)
  • ½ cup diced red bell pepper
  • 1 small zucchini, thinly sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • ½ cup Bisquick mix (or other similar all-purpose baking mix)
  • 1 cup milk (I used 2%)
  • ½ teaspoon salt
  • 2 eggs

Instructions

  1. Heat oven to 400 degrees F. Spay a deep 9-inch pie plate with cooking spray and set aside.
  2. Place broccoli florets in a microwave-safe dish. Add a splash of water, cover, and microwave for about 2 ½ – 3 minutes, or just until crisp-tender.
  3. In a large bowl, stir together steamed broccoli, onion, red bell pepper, zucchini, and cheese. Transfer vegetable mixture to prepared pie plate.
  4. In a separate bowl, whisk together Bisquick, milk, salt, and eggs until completely combined (the batter will still be lumpy, which is fine).
  5. Pour batter over vegetables in pie plate.
  6. Bake for 35-45 minutes, or until golden brown and a knife inserted in center comes out clean. Allow to cool for at least 5 minutes before slicing and serving.
  7. Serve warm, or at room temperature.
Warm Squid Salad

Warm Squid Salad

 

Ingredients

  • freshly ground black pepper and salt to taste
  • 3 tbsps. fresh lemon juice, plus more for drizzling
  • 1/3 cup olive oil, plus more for drizzling
  • 1 (15 ounces) can cooked white beans, rinsed and drained
  • 4 cups baby arugula, lightly packed
  • 1 tsp. kosher salt
  • 1 jalapeno chile pepper, seeded and sliced
  • 1 tsp. packed light brown sugar
  • 1 pinch cayenne pepper
  • 1/2 tsp. chipotle chile powder
  • 1/2 tsp. red pepper flakes, plus a pinch for garnish
  • 1 tbsp. vegetable oil
  • 1 pound cleaned squid (tentacles and tubes)

Directions

  • Cut in half larger tentacle pieces. Cut squid tubes into a quarter-inch rings. Put squid within a bowl. Add salt, jalapeno slices, brown sugar, cayenne pepper, chipotle powder, red pepper flakes, and oil. Mix thoroughly all ingredients together.
  • Put beans and arugula in another bowl. Toss with pepper, salt, lemon juice, and olive oil. Separate among four servings bowls.
  • Over high heat, heat cast iron skillet till smoking. Place squid to a skillet; cook and stir within two minutes or till the squid could lose its translucency. Remove right away from heat.
  • Spoon squid over beans and arugula. Drizzle with lemon juice and olive oil. Use one pinch of pepper flakes to season for taste.