PORK LETTUCE CUPS

Ingredients:

1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
500g extra lean pork mince
8 button mushrooms, thinly sliced
1 carrot, peeled, coarsely grated
1 zucchini, ends trimmed, coarsely grated
1 teaspoon of Chinese five spice
8 iceberg lettuce leaves

Method:
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for
5 minutes or until the onion softens.
Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour and is cooked through.
Step 2
Add the mushroom, carrot and zucchini, and cook for 2 minutes or until the carrot is tender.
Add the Chinese five spice and cook for 2 minutes or until the mixture is heated through.
Step 3
Spoon the pork mixture evenly among lettuce cups and serve.

Thai Beef and Sweet Potato Curry

Ingredients (serves 8 )
1-1.5kg lean beef for casseroling
1 tsp each salt and ground black pepper
2 onions, peeled and diced
3 Tbsp Thai-style red curry paste
2 tsp minced garlic
2 medium, orange-fleshed kumara (sweet potato), peeled and diced
400g can coconut milk
1½ cups beef stock
1-1½ cups frozen peas
2 Tbsp chopped fresh coriander

Method

Cut the beef into 2-2.5cm pieces and season with salt and pepper.
Brown the meat in a dash of oil in a hot frying
pan; this is best done in 2-3 batches.
With the last batch of meat, add the onions and curry paste and cook until fragrant.
Put the beef mixture into a casserole dish with the garlic, kumara,
coconut milk and stock, and cover with the lid.
Cook on low for 3-4 hours, stirring ocassionally, then stir in the peas and coriander,
re-cover and continue cooking on
high for a further 15-20 minutes. Serve on a bed of cauliflower mash.

Spruce Up Your Vegetables

Having the same old veg with your meat and fish can just be plain boring – spruce up your vegies and get adventurous!  There are heaps of ways to make your greens more exciting and here are 3….

Brussel Sprouts with Walnuts & Sage

Ingredients (serves 4)
20 brussel sprouts
1 clove of garlic, crushed
1 handful of walnuts, gently crushed
4 sage leaves, finely chopped
1 tbsp olive oil
salt and pepper to taste

Method
Prepare the brussel sprouts by chopping off the ends, removing the outer leaves
(which you will use) and then slicing them into discs.
Heat the olive oil in a frying pan and add the garlic and sage. Gently fry for
a couple of minutes then add the brussel sprouts and the outer leaves.
Toss them ocassionally for a few minutes until softened, add the walnuts and
cook for a further minute. Serve.

Broccoli with bacon and chilli

Ingredients (serve 4)
1 large head of broccoli, steamed until slightly soft, but not cooked through
2-4 rashers of shortcut bacon, cubed
1 clove garlic, crushed (optional)
1 tsp of chilli flakes

Method
Heat some olive oil in a pan and add the garlic and bacon and cook through
(3-5 minutes).  Add the steamed broccoli and toss to combine and warm
through.  Sprinkle the chilli flakes and stir through before serving.

Green beans with feta, cracked pepper and lemon juice

Ingredients
Green beans (approx one handful per person)
100g soft feta cheese
lemon juice from half a lemon
cracked pepper

Method
Steam the green beans until soft, but slightly al dente.
Sprinkle the feta cheese over the beans, squeeze the lemon juice
and stir through gently.  Crack fresh black pepper over the beans
and serve.

Barbecue lamb with minted guacamole

Ingredients
6 Quality lamb leg steaks (or loin chops), fully trimmed

For the Minted Guacamole
1 cup fresh coriander leaves
½ cup fresh mint leaves
1 avocado, mashed
2 Tbsp lemon juice
1 garlic clove, peeled and crushed
Salt and pepper to taste

Method

Combine all the marinade ingredients in a large dish. Marinate the meat for 1-2 hours
(or baste the meat with marinade during cooking for a quick alternative).
Make the guacamole by combining all the ingredients in a bowl. Keep in the fridge until required.
Remove lamb from the marinade and drain, removing excess juice and kiwi fruit.
On a lightly oiled medium-hot barbecue, grill the lamb steaks 3-4 minutes per side,
or 4-5 minutes per side if using loin chops.
Serve with the minted guacamole and your choice of salad or vegies.

Lamb Meatloaf

Ingredients:
1 onion, finely chopped
1 garlic clove, crushed
1 tbs oil
1 kg lamb mince
1 tbs chopped fresh rosemary
3 tbsp tomato paste
1 egg

Method:
Preheat oven to 200 degrees celcius. Fry onion and garlic in oil until soft. Transfer to a large bowl. Cool for 5 mins.
Add mince,rosemary, tomato paste and egg to bowl. Mix well.
Transfer mixture to a six-cup loaf tin and place on a baking tray.
Bake for 1 hr until cooked through. Drain off excess liquid.
Remove from tin and slice into thick pieces. Serve with fresh steamed vegies or salad.

Stuffed Chicken Breast with Spinach and Ricotta

Ingredients (per person)

1 x Chicken Breast, butterflied
1 small handful Baby Spinach Leaves
2-3 teaspoons ricotta cheese
1/4 teaspoon Ground Cumin
1/4 teaspoon Ground Coriander
1/4 teaspoon Crushed Garlic
Lemon Zest and more garlic to top
Salt & pepper to taste

Method
In a bowl, combine the ricotta, spices and garlic and mix together.
Place the spinach leaves and cottage cheese mix inside the chicken breast.
Secure with 3-4 toothpicks along the open edge to help keep its shape and sprinkle lemon zest and garlic on top and
drizzle witha little olive oil..
Place in oven and bake for approx 30mins.
Mix up your favourite garden salad and serve.

Smoked Salmon and Avocado Timbales

Ingredients
3 avocados, 1 mashed, 2 chopped
1 tsp wasabi
1 dash Tabasco sauce
juice and zest of 2 lemons, finely grated
400 g smoked salmon, sliced
50 g baby rocket
2 tbsp extra virgin olive oil

Method

Mix together mashed and chopped avocados, wasabi, Tabasco Add the lemon zest and half the juice gradually to your preference.
Season to taste.
Line 6 x ramekins or dariole moulds with plastic wrap. Ease 2 slices smoked salmon into each mould, allowing ends to overhang.
Fill each mould with avocado mixture, pressing down lightly. Fold over salmon ends to enclose filling.
Cover and refrigerate for 1 hr, or until firm.
Place rocket in a bowl. Add oil and remaining lemon juice and toss to combine.
Invert salmon moulds onto serving plates. Top with extra dill. Serve with rocket salad.

Satay Chicken

Ingredients (serves 6):

2-3 Chicken Breasts, sliced
1 x teaspoon Crushed Chilli
1 x teaspoon Ground Cumin
2 x teaspoon Crushed Garlic
1 x teaspoon Ground Coriander
1/2 Spanish Onion, finely chopped
1.5 x tablespoons Coconut Oil
Juice of half a fresh Lime
3 x tablespoons Natural Crunchy Peanut Butter
3 x tablespoons Shredded Coconut
1 x teaspoon Soy Sauce (optional)
I – 2 cups water

Heat fry pan, add the coconut oil, coriander, cumin, garlic and red onion and fry for about 30seconds.
Add the peanut butter, chilli, lime juice, coconut and soy sauce and stir. This will form a paste.
Gradually add the water, about 1/2 cup at a time until you get the sauce to a consistency that you like.
Simmer for a few minutes and turn heat off and set aside.

Soak some skewers in warm water for 15 minutes (this will stop them burning on the bbq),
then thread the chicken onto the skewers and cook on the bbq.  Be careful not to
over cook them because the chicken will become dry.
Place the skewers on a serving plate, dress with satay sauce and serve.

Delicious Berry Breakfast Smoothie

We’re usually pretty busy at this time of year and might skip breakfast in our mad rush to get out of the house.
This breakfast is fast, contains everything you need to start the day
(protein, fats and carbs) and will keep you going until your next meal.

Ingredients (serves 1):
1 cup of frozen blueberries
A small handful of cashews or almonds (about ten)
1 scoop of protein powder
1 scoop of 180 protein powder
200ml of milk (you can mix half milk, half water if you prefer)

Blend all ingredients together to make a delicious breakfast.

San Choy Bow

Serves 3

500gm Turkey Mince
1 x large Brown Onion
1 x large Zucchini
1 x large Carrot
1 x heaped teaspoon Crushed Garlic
1/2 tsp Crushed Ginger
Sprinkle of Sesame Oil

2 x Tablespoons Sesame Seeds
1/2 bunch Fresh Coriander Leaves
1 x Iceberg Lettuce (remove leaves carefully to use as cups)

Finely chop onion, carrot and zucchini and set aside.
Heat a non stick fry pan and cook mince until browned.
Add onion, carrot, zucchini, garlic, ginger,
and sesame oil and stir, cooking for approx 4-5mins.
Turn heat off and add the coriander & sesame seeds
and allow coriander to wilt.
Once wilted, stir through and serve in lettuce cups.