IPAddr

Thai Chicken (Serves 4)Top
Oil and coconut milk are common ingredients in Thai cooking but they are high in fat. This recipe gives the flavour of Thai cooking without the fat.
  • 4 skinned chicken breasts
  • 1 red pepper, finely sliced
  • 6 spring onions, finely chopped
  • 6 plump tomatoes, skinned, seeded and diced
  • 1 green chilli, seeded and finely chopped
  • Zest and juice of 2 limes
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cornflour
  • 300ml pineapple juice
  • salt and freshly ground black pepper
  • chopped fresh coriander to garnish
  • Preheat the oven to 190C, 375F
  • Place the chicken breasts in an oven proof dish and season well on both sides with salt and pepper
  • Place the red pepper, onions and tomatoes in a bowl. Add the chilli, lime juice and zest, garlic, cumin and coriander and combine well.
  • Dissolve the cornflour with the pineapple juice and pour over the vegetables. Mix well and season with plenty of salt and pepper.
  • Pour over the chicken and bake in the oven for 30-35 minutes.
  • Garnish with the coriander and serve with Jasmine rice.

Cottage Pie with Leek and Potato Topping (Serves 4)Top
  • 450g lean minced beef
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 tablespoons plain flour
  • 300ml stock
  • 1 tablespoon tomato puree
  • 1 tablespoon of mixed, dried herbs
  • salt and freshly ground black pepper
For the topping
  • 675gm potatoes, peeled and chopped
  • 2 leeks, sliced
  • 2 tablespoons skimmed milk
  • 50gm low-fat Cheddar Cheese, grated
  • salt and freshly ground black pepper
  • Preheat the oven to 190C, 375F
  • Boil the potatoes until softened, adding the leeks 5 mins before the end of cooking
  • Dry-fry the mince for 3-4mins in a non-stick fry pan.
  • Remove the mince from the pan and drain.
  • Discard the liquid and put the meat to one side.
  • Wipe out the pan
  • Return the meat to the pan
  • Add the onions and carrots and stir in the flour
  • Gradually add the stock, tomato puree and dried herbs.
  • Bring to the boil and stir until thickened
  • Season well with salt and black pepper
  • Transfer to an ovenproof dish
  • Drain the potatoes and leeks and mash with a little milk and half the cheese
  • Season to taste
  • Place on top of the minced meat
  • Sprinkle with the remaining cheese
  • Bake in the oven until golden brown.

Mediterranean Fish Stew with Saffron Top
  • 2 tablespoons extra virgin olive oil (plus 2 extra)
  • 750g Ling (or similar) fish cut into 4 cm cubes
  • 1 large leek, rinsed and thinly sliced
  • 4 cloves garlic, chopped
  • 1 cup white wine
  • 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
  • 4 medium ripe tomatoes, peeled and chopped (soak in boiling water and peel off skins)
  • 3 tablespoons chopped continental parsley
  • Heat 2 tablespoons oil in a large fry pan.
  • When hot (not smoking) add the fish.
  • Saute for 2 mins until sides are seared.
  • Remove from pan and and set aside.
  • Add more oil to pan, cook leak until soft for about 4 mins (not browned).
  • Add garlic, cook for 2 mins, stir in wine and saffron in its soaking liquid and cook for further 2 mins.
  • Add tomatoes and parsley and cook uncovered until the sauce thickens, about 10 mins.
  • Return fish to pan and simmer (low heat) until cooked through.
  • Serve with Basmati rice and/or crusty bread.

Stir-Fried Honey Chicken Top
  • 2 teaspoons Sesame Oil
  • 1 large Onion, peeled and cut into wedges
  • 400gm skinless chicken stir-fry pieces (chicken breast)
  • 250gm green beans, trimmed
  • 200gm Honey Snap Peas (or Snow Peas)
  • 1 Red Capsicum, seeded and sliced
  • 1 teaspoon chopped, fresh ginger
  • 1 Tablespoon Honey
  • 1 Tablespoon Salt-Reduced Soy Sauce
  • 1 TableSpoon Lemon Juice
  • 1/2 cup of Orange Juice
  • Heat oil in non-stick Wok and cook onion and chicken, turning frequently until chicken is brown (6-8 mins)
  • Add beans, peas, Capsicum and Ginger and stir fry for another 3-4 minutes
  • Combine hone, soy sauce and juices and add to the wok. Stir until boiling. Serve at once with Steamed Rice

Potato & Leek Soup Top
  • 4 cups Chicken Stock
  • 750gm Potatoes, peeled
  • 1 medium leek, washed & Sliced
  • 3 Bay leaves
  • 1 Teaspoon Mixed Dry Herbs
  • 3/4 cup Skim Milk Powder
  • Pinch Nutmeg
  • 1 TableSpoon Chopped Dill
  • Combine stock, potatoes, leek, bay leaves and herbs in a large saucepan, bring to the boil, cover and simmer for 15-20 minutes or until potatoes are tender.
  • Remove Bay Leaves
  • Blend Soup with skim milk powder and nutmeg until smooth. Return to saucepan, heat, stirring constantly (take care to not let it burn when it sputters)
  • Serve topped with Dill.

Herbed Butternut Pumpkin Soup Top
  • 2 teaspoons Olive Oil
  • 1 medium Onion, chopped
  • 1 kg peeled butternut pumpkin (use a 1.3kg pumpkin) cut into 3cm cubes
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 4 cups Chicken Stock or Water
  • 1/2 cup low-fat natural yogurt (for the topping)
  • 1 tablespoon chopped parsley
  • Freshly Ground Black Pepper
  • Heat oil in a large saucepan and gently cook onion for 3-4 minutes.
  • Add Pumpkin and dried herbs, mix well and stir over moderate heat for 2-3 minutes
  • Add Stock, bring to the boil, cover and simmer until pumpkin is soft
  • Blend Soup until smooth and filter out the herbs through a wire strainer
  • Serve topped with the yogurt, parsley & pepper

Chicken Chasseur Top
  • 4 Chicken Breasts
  • 1 Onion cut into chunks
  • 1 Apple cut into chunks
  • 200gm fresh mushrooms, sliced
  • 1 clove Garlic
  • cup White Wine
  • 2 cups commercial pasta tomato pasta
  • Remove the skin from the chicken pieces and place the chicken into a casserole dish.
  • Sprinkle with black pepper and brown in a 200C oven for 10 minutes.
  • Spoon off fat carefully and arrange the onion, apple, mushrooms & garlic around the chicken.
  • Pour in wine and tomato sauce and bake at 180C for 40 minutes.
  • Serve on a bed of rice with steamed vegies.

Fresh Tomato Soup Top
  • 1 onion, sliced & diced
  • 1 carrot, sliced and diced
  • 1 tablespoon of flour
  • 750gm tomatoes, peeled and quartered
  • 3 cups chicken or vegetable stock
  • 1 bay leaf
  • pinch of ground mace
  • freshly ground black pepper
  • garnish with fresh rosemary
  • Cook the onion and carrot in a large pan for about 8 minutes.
  • Remove the pan from the heat and stir in the flour.
  • Add the tomatoes, stock, bay leaf & mace and season to taste.
  • Bring to the boil and simmer for 20-30 mins.
  • Puree the soup in a blender or through a sieve and return to the rinsed out pan.
  • Reheat before serving and garnish with fresh rosemary.

Oriental Pan-Cooked Pork Top
  • 2 Tablespoons Sharwood Plum Sauce
  • 1 Teaspoon Soy Sauce
  • 225gm lean Pork tenderloin, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red chilli, finely sliced
  • 1 celery stick, cut into strips
  • 100gm pak Choy or Bok Choy, quartered or shredded
  • 4 Spring Onions, sliced
  • Salt and Freshly Ground Pepper
  • Mix together the plum sauce and soy sauce in a bowl.
  • Dry-fry the pork, garlic and chilli is a large non-stick wok or saucepan for 3-4 minutes or until browned.
  • Add the celery and cook for a further 1-2 minutes
  • Add the remaining ingredients and cook for another 1-2 minutes.
  • Drizzle with the plum sauce mixture and serve with Jasmine Rice
Maryann says to try marinading the pork in the plum sauce first and to use twice as much plum sauce

Fantastic Pad Thai (serves 2) Top
  • 1 Packet (100g) of Fantastic Pad Thai Noodles
  • 1 Fantastic Pad Thai Sauce sachet
  • 100g chicken or pork, sliced thinly
  • 100g cooked and peeled prawns
  • 4 spring onions, cut in 2cm lengths
  • 2 tablespoons vegetable oil
  • 1 teaspoon chopped garlic
  • 2 eggs, lightly beaten
  • 150g bean sprouts
  • 1 red chilli, finely sliced
  • 2 tablespoons coarsely chopped unsalted roasted Peanuts
  • 1 lime
  • Cover Noodles with boiling water for 5-10 minutes or until soft, drain and rinse with cold water.
  • Heat 1 tablespoon of vegetable oil in a wok, slowly pour in beaten eggs and allow to set.
  • Slice eggs into strips and place aside.
  • Heat remaining oil in wok and add garlic and and fry until golden brown
  • Add meat and stir-fry until pink colour disappears.
  • Add prawns followed by noodles and toss lightly to coil with oil.
  • Add the fantastic liquid sauce sachet, reduce heat to medium and fold the noodles frequently until the sauce is absorbed.
  • Add the egg slices, spring onions, bean sprouts and stir the mixture for 2 minutes to warm through.
  • Serve hot, garnished with chilli, peanuts and line juice.

Thai Chicken Burgers Top
  • 500g lean chicken mince
  • 1 cup fresh breadcrumbs
  • 125g can Edgell Capsicum (drained)
  • 1/4 cup copped fresh coriander
  • 1 teaspoon chopped mint
  • 1 teaspoon minced red chilli
  • 1/2 teaspoon minced ginger
  • 1 clove garlic (crushed)
  • 1/4 teaspoon salt
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • zest of 1 lime
  • 1 egg white
  • 4 cups mixed salad greens
  • 125g can Edgell Super Sweet Corn (drained)
  • Place all of the ingredients except lettuce and corn in a mixing bowl
  • Mix together thoroughly and shape into 8 patties
  • Heat in a non-stick fry pan
  • Cook chicken burgers until browned on both sides and cooked through
  • Meanwhile arrange salad greens onto serving plates and sprinkle with corn
  • When chicken burgers are cooked place on top of the salad and squeeze lime juice over to taste

Herbed Chicken Rice Paper Rolls Top
  • 200g chicken tenderloins
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 1 medium carrot (120g)
  • 1/2 medium red capsicum (100g)
  • 1/2 Lebanese cucumber (65g) seeded
  • 16cm-square rice paper sheets
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon grated fresh ginger
    • Combine chicken, basil, mint and vinegar in medium bowl and refrigerate covered for at last 10 minutes
    • Cut carrot, capsicum and cucumber into thin strips
    • cook chicken on heated, lightly oiled grill plate (or BBQ) until lightly browned all over and cooked through.
    • Stand chicken for 5 minutes and then slice thinly
    • using hands, dip rice paper sheets, one at a time, in medium bowl of warm water until just softened
    • dry carefully with absorbent paper
    • Divide chicken, carrot, capsicum and cucumber along centre of each rice paper sheet
    • scatter peanuts over filling
    • Roll Rice paper sheets to enclose filling, folding in sides after first complete turn
    • Serve rolls with dipping sauce made with remaining ingredients.

    Flathead with Crispy Capers and Citrus Sauce Top
    • 8 flathead fillets
    • 1 1/2 tablespoons butter
    • 1 table soon olive oil
    • 2 tablespoons lilliput (small) capers, drained
    • 1 teaspoon finely grated orange rind
    • 2 tablespoons orange juice
    • 3 tablespoons lemon juice
    • cracked black pepper
    • 1 tablespoon chopped flat leaf parsley
    • Wipe fillets over with damp kitchen paper and set aside
    • heat the butter and oil in a frying pan over a medium-high heat and fry the capers until crisp
    • Use a metal scoop to remove to a side plate
    • add the flathead fillets to the frying pan and cook for 2-3 minutes each side depending on thickness
    • remove fish from pan to side plate
    • to the pan juices, add the orange rind, orange and lemon juices and capers
    • Stir to combine and season to taste
    • Return fillets to the frying pan and spoon over the sauce.
    • Just before serving add the parsley to the sauce
    • serve with steamed potatoes and vegetables or a crisp salad
    • (alternative fish: Coral Trout, Morwong, Silver Perch, Barramundi or Snapper)