organic mushroom salad
This delicious salad makes a lovely vegetarian – indeed vegan – main course. Or use it as a side dish for grilled meats or fish.
Watch this video to see how to cook mushroom salad
Serves 4 to 6
Prep time 15 mins
Equipment Sharp knife; large mixing bowl; small jug or bowl; tongs
400g button mushrooms, stems discarded, caps sliced finely
150g red radish, trimmed and sliced finely
50g fl at-leaf parsley, chopped roughly
3 green onions (shallots), cut into julienne
1/2 cup finely shredded mint leaves cup organic extra virgin olive oil
1/2 cup lemon juice
2 tbsp organic tamari (Japanese soy sauce)
1/2 tsp sea salt flakes Pinch ground white pepper
1 Combine salad ingredients in bowl. Mix together oil, lemon juice, tamari, salt and pepper. Pour over salad and toss to combine. Serve.
tandoori lamb cutlets with dahl
You could use the tandoori marinade on pieces of ocean trout or chicken breast then, just before cooking, thread onto skewers.
Serves 4 Prep time 15 mins
Cooking time 25 to 30 mins
Ingredients Large glass, ceramic or stainless steel bowl; sieve; cling wrap; large heavy-based saucepan; grill pan, oven or barbecue
Juice of 1 lemon or lime
2 heaped tsp tandoori paste
12 lamb cutlets
1 tbsp olive oil
1 brown onion, chopped finely
1 garlic clove, crushed
3cm piece fresh ginger, peeled & grated
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp hot chilli powder
2 tsp ground coriander
250g dried red lentils, washed in sieve until water runs clear, drained
875ml vegetable stock Salt & freshly ground black pepper Juice of 1/2 a lemon or lime
1 cup freshly chopped coriander Mango chutney & naan, roti or rice
1 Marinate cutlets Mix juice and tandoori paste in bowl. Add cutlets and mix well to coat. Cover with cling wrap and place in fridge – the longer the better, especially if cutlets are fatty as the citrus will break down the fat and flavours will infuse the lamb.
2 Prepare dahl Heat oil in saucepan and fry onion and garlic until softened. Add ginger and spices and cook for 1 min until fragrant. Add lentils and stock; cover and bring to boil. Reduce heat and simmer, uncovered, until lentils are soft, approx 20 to 25 mins.
3 Cook cutlets While dahl cooks, fry, oven-bake, grill or barbecue lamb cutlets to your liking. When dahl is cooked, remove from heat. Add seasoning, lemon/lime juice and coriander just before serving.
4 Serve lamb cutlets and dahl with breads/chutney/rice.
spaghetti & meatballs
Make extra meatballs to freeze.
Prep time 20 mins
Cooking time 20 mins
Watch this video to see how to cook spaghetti and meatballs
Equipment Food processor; large mixing bowl; baking tray; frying pan; large saucepan; colander; tongs
2 cloves garlic
1 stick celery
500g mince (preferably half pork, half veal)
1/2 cup breadcrumbs
1 cup grated parmesan, Salt & cracked black pepper, to taste
1 cup chopped fresh oregano &/or basil, or dried herbs to taste
400g jar tomato puree or passata
400g tin chopped tomatoes
Shaved parmesan to serve
1 Preheat oven to 180C (160C fan). Place onion, garlic, celery and carrot in bowl of food processor and process until chopped finely.
2 Make meatballs Place half the vegetable mixture into bowl with mince, breadcrumbs, egg, parmesan, salt and pepper, and herbs. Mix together well with clean hands. Roll into small meatballs. Place meatballs onto lightly oiled baking tray and bake for 10 mins or until just browned, so they don’t fall apart when added to sauce.
3 Make sauce Put some olive oil in frying pan and gently fry other half of onion, garlic, celery and carrot mixture. Add puree/ passata and chopped tomatoes and cook on medium heat for 10 mins. Transfer meatballs to sauce and cook for 20 mins on low to medium heat. Keep stirring to make sure sauce doesn’t catch on bottom of pan.
4 Cook spaghetti & serve Meanwhile, cook spaghetti in lightly salted water according to packet instructions; drain. Top spaghetti with meatballs and sauce. Sprinkle with parmesan cheese.
nasi goreng (indonesian fried rice)
You could cook the rice well ahead of time and store in the fridge until needed.
Watch this video to see how to cool nasi goreng
Serves 4 to 6
Prep 15 mins
Cooking time 30 mins
Equipment Whisk; non-stick frying pan; wok; wooden spoon
2 cups white rice (to make 6 cups cooked rice)
2 eggs (to make omelette) Salt & black pepper, to taste
3 tbsp peanut oil
2 medium brown onions, sliced finely
2 cloves garlic, minced
1/2 tsp belachan (dried shrimp paste)
3 tbsp mild chilli paste or red capsicum paste
200g chicken fillets (thigh or breast), cut into strips
1 tbsp soy sauce
1 tbsp butter
1 cucumber, sliced
1 tomato, sliced
1 Cook rice and set aside.
2 Make omelette Meanwhile, whisk eggs and season with salt and pepper. Pour egg into a lightly oiled frying pan and make omelette. Set aside.
3 Bring wok to medium heat and add peanut oil. Fry onions and garlic until light yellow in colour. Add shrimp paste, some salt and chilli/capsicum paste. Fry until red chilli oil appears.
4 Add chicken and keep stirring until it changes colour. Add cooked rice and stir to combine with onion mixture, then add soy sauce and butter. Stir well until rice is hot and evenly coated. Season to taste.
5 Serve immediately, with sliced omelette as garnish and cucumber and tomato on the side.