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Micro Italian Meatballs

Breadcrumbs make the ingredients go further and also lighten them a little.Meatballs: 500g lean minced beef1 egg1/2 cup fresh breadcrumbs, optional1 small onion, diced4 stuffed green olives, finely diced1/4 cup grated parmesan cheeseflourSauce: 400g can tomato purée2 tablespoons tomato paste2 cloves garlic, crushed1/4 teaspoon each: dried oregano, basil, thymeCombine the minced beef, egg, breadcrumbs if using, onion, olives and cheese. Form into 10-12 meatballs. Roll each one for seve...

Mussels & Chorizo Steamed in Sauvignon Blanc

Scrub the mussels prior to cooking and remove the beards.1 tablespoon olive oil70g smoked chorizo, thinly sliced3 shallots, diced1/2 cup oil-packed sundried tomatoes, drained and julienned3 each: cloves garlic, crushed, thyme sprigs20-24 greenshell mussels in their shells1 cup sauvignon blanc1/2 cup creamflaky salt and freshly ground black pepper to tasteHeat the olive oil in a saucepan large enough to hold the mussels in a double layer.Sauté the chorizo, until lightly browned. Remove to one si...

Red Bush Lamb

This caffeine-free tea from the South African rooibos bush, has a smoky flavour that complements lamb perfectly. I used a small boneless leg roast but the rub can be enjoyed on any lamb cut.8 bags red bush rooibos tea2 tablespoons brown sugar1 teaspoon salt1/2 teaspoon freshly ground black pepper400g boneless lamb leg roastEmpty the tea bags and combine the contents with the sugar, salt and pepper.Sprinkle onto the lamb and rub into the flesh. Cover and refrigerate for at least 2 hours to absorb...

Rosemary Roast Pork with Cranberry & Pineapple Sauce

Cranberry & Pineapple Sauce: 2 cups each: frozen cranberries, diced fresh pineapple1 1/4 cups sugar6 whole cloves1/4 cup water2 teaspoons cornflourRosemary Roast Pork: 4 cloves garlic1/2 teaspoon salt2 tablespoons finely chopped rosemaryfreshly ground black pepper to taste1-2 teaspoons olive oil1.2kg pork rack (about 6 cutlets)To make the sauce, combine the cranberries, pineapple, sugar, cloves and water in a saucepan. Simmer over low heat until the cranberries split and the juices are...

Rum Jerk Lamb

Florida is home to numerous Jamaican eateries. The preparation of Jerk — meat marinated in hot spices, dark rum and onions then grilled or barbecued — supposedly originated with runaway slaves who used the mixture to preserve wild meats without refrigeration.2 racks lamb, about 8 cutlets eachJerk mixture: 2 tablespoons olive oil4 each: spring onions, garlic cloves, small bay leaves1 large onion, diced1-4 small chillies, seeded and diced1/2 teaspoon each: drie...

Slow-cooked Mediterranean Pot Roast

To obtain the best flavour, I prefer to lightly brown the meat and veggies before placing them in the slow cooker. However, if time is limited this step can be eliminated. But it is important to pre-cook onion either by sautéeing in a frying pan or in the microwave. Raw onion can sometimes dominate the flavours. Two diced parsnips or carrots could be added to this pot roast.1.3kg piece beef bolarfreshly ground black pepper to taste4-5 rashers streaky bacon2 tablespoons olive oil1 large onion, s...

Summer Herb-Crusted Salmon

1 cup mixed fresh herbs eg parsley, mint, coriander, basil1/4 cup chopped chives1/2 cup fresh breadcrumbs250g boneless salmon loins2 tablespoons each: olive oil, lime or lemon juice Preheat the oven to 180°C.Chop the mixed herbs finely. Combine with the chives and breadcrumbs. Press on top of each salmon loin. Place in a baking pan. Drizzle with 1 tablespoon of the oil. Bake for 10 minutes or until cooked through. Alternatively, cover and cook in a non-stick frying pan for 6-7 minutes on medium...

Tamarillo & Blue Cheese-stuffed Chicken Breasts

Pear makes an excellent substitute for the avocado, if preferred. 2 large skinned and boned chicken breasts3-4 tamarillos, peeled and sliced40g creamy blue cheese, sliced4-6 rashers streaky baconfreshly ground black pepper to taste1 tablespoon olive oil1/2 large avocado, peeled and slicedbalsamic glaze to garnish Make a pocket in the chicken breasts cutting almost the entire length of each breast.Line 2-3 slices of tamarillo along the pockets. Top with the blue cheese. Fold the chicken over to e...

Tex-Mex Chicken Basket with Kiwifruit Salsa

4 round multigrain wrapsFilling: 1 tablespoon canola oil1 medium onion, diced500g skinned and boned chicken, cubed1 teaspoon diced chilli420g can tomatoes with chilli400g can kidney beans, rinsed and drained1 cup whole corn kernelschopped coriander or parsley to garnish4 cups cooked long grain riceKiwifruit Salsa: 3 kiwifruit, peeled and diced1 teaspoon lemon juice3 tablespoons finely chopped mintsalt and pepper to tastePreheat the oven to 180°C. Meanwhile, warm the wraps through in the mi...

Tri-Quinoa, Amaranth & Cauliflower Cheese Bake

I used a combination of amaranth and the three colours of quinoa — red, cream and black.1 cup tri-quinoa & amaranth mix2 cups water1 cup ricotta cheese200g cauliflower, finely chopped2 tablespoons finely sliced mint leaves3 eggs, lightly beatensalt and freshly ground black pepper to tastePlace the quinoa and amaranth mix in a fine sieve and wash under cold water. Place in a saucepan with the 2 cups of water. Bring to the boil, then simmer gently for about 15 minutes or until cooked and the...

Zesty Mexican-style Soup

1 tablespoon olive oil1 medium onion, diced4 cloves garlic, chopped1-2 red chillies, seeded and diced1 each: medium red pepper (capsicum), courgette, diced3 cups chicken or vegetable stock1 cup each: finely chopped cabbage, frozen corn kernels1 400g can each: diced tomatoes, red kidney beans, drained1 teaspoon each: dried oregano, ground cumin1/2 cup each: chopped coriander, chopped pumpkin seedssalt and pepper to tasteHeat the oil in a medium saucepan. Sauté the onion, garlic, chillies and red...

Tortellini Green Salad

Vinaigrette: 1/4 cup red wine vinegar2 teaspoons Dijon-style mustard1/2 cup extra virgin olive oilSalad: 3-4 rashers, streaky bacon125g round green beans300g packet fresh tortellini4 cups (65g) baby spinach leaves or torn spinach leaves1/4 cup chopped dillfreshly ground salt and pepper to tasteTo prepare the vinaigrette, whisk the vinegar and mustard until smooth. Gradually whisk in the olive oil. Grill or microwave the bacon until crisp. Cut into large pieces. Blanch the bea...

Spanish Omelette

This makes a great summer dinner and leftovers can be served cold in your lunch box either 'as is' or between sliced ciabatta.400g spinach1 large onion, diced3 tablespoons olive oil1-2 cloves garlic, crushed2 large potatoes, cooked, peeled and finely sliced8 large eggssalt and pepper to tasteWash and chop the spinach. Place in a bowl then slowly pour boiling water over the top. When wilted, drain and refresh under cold water. Squeeze out the liquid and set aside.Sauté the onion in the oil in a ...

Pumpkin & Coconut Prawn Soup

1.5kg pumpkin2-3 tablespoons olive oil1 leek, washed and finely sliced2 stalks celery, diced2 teaspoons each: crushed garlic, grated root ginger, lemon grass paste6 cups chicken stock2 kaffir lime leaves400ml can coconut creamfreshly ground black pepper to taste8 raw, shelled prawnsGarnish: coriander leavestoasted long thread coconutPeel, seed and cube the pumpkin.Heat the oil in a large saucepan. Sauté the leek, celery, garlic, ginger and lemon grass paste, until the leek has softened.Add...

Iman Balyildi

1 medium purple eggplant4 tablespoons olive oil1 medium red onion, diced2 cloves garlic, crushed1 teaspoon each: ground cinnamon, cumin, paprikapinch chilli flakes400g can chopped tomatoes in juice4 tablespoons pine nuts or slivered almonds1/2 cup flat-leaf parsley, choppedPreheat the oven to 190°C.Halve the eggplants lengthways. Score the flesh almost through to the skin. Brush well with olive oil. Place in a baking pan. Cover loosely. Roast for 20 minutes, until soft.Meanwhile, sauté the oni...

Hot Cross Buns Eggs Benny

An Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.Hollandaise Sauce: 3 egg yolks1 1/2 tablespoons lemon juice1/4 teaspoon salt200g butter, meltedBuns: 4 eggs1 cup finely sliced spinach1 tablespoon maple syrup8 rashers streaky bacon4 hot cross buns Place the egg yolks, lemon juice and salt into a blender. With the motor running, pour the warm melted butter into the blender in a thin stream.Keep the sauce warm by standing the blender in a bow...

Forbidden Black Rice Salad With Prawns & Avocados

1 cup black rice2 cups boiling watersalt and pepper to taste500g shelled, raw prawns with tails25g butter2 cloves garlic crushed1 teaspoon chopped rosemary2 each: oranges, large avocados2 cups mixed baby salad greens3 tablespoons each: extra virgin olive oil, lemon juiceRinse the rice in cold water. Cook in the boiling water, until tender. Drain well and cool.Meanwhile, season the prawns. Melt the butter, with the garlic and rosemary in a frying pan. Pan-fry the prawns until the tails are pink.P...

Crusty Penne & Broccoli

A diced red pepper can also be added to the mixture before baking.250g penne1 red onion, diced300g broccoli florets1 vegetable stock cube1 tablespoon cornflour2 teaspoons Dijon-style mustard150g sour cream100g tasty cheddar or blue vein, grated1/4 cup each: chopped parsley, fresh breadcrumbs, grated Parmesan cheese1/2 teaspoon mixed dried herbsCook the pasta — together with the onion — according to the packet instructions. Add the broccoli florets during the last 3 minutes of cooking...

Corn, Coconut & Coriander Fritters with Peach Salsa

Fritters: 2 cups whole kernel corn2 eggs, separated1/2 cup coconut milk1/2 cup coriander leaves, finely choppedsalt and pepper to taste3 tablespoons self-rising flour1-2 tablespoons rice bran oilPeach Salsa: 2 ripe peaches, halved, stoned, peeled and thinly sliced1 tablespoon lemon juice2 tablespoons finely chopped rocketpinch sugar1/2 teaspoon chilli pasteBlanch and drain the corn. Cool. Combine with the egg yolks, coconut milk, coriander, salt, pepper and flour.Heat the oil in a larg...

Cannellini Beans & Roasted Vegetable Salad

Garlic Dressing: 1 large clove garlic, crushed 1/2 cup extra virgin olive oilSalad: 2 cups French bread cubes250g tub cherry tomatoes, halved3 tablespoons extra virgin olive oilsalt and freshly ground black pepper to taste125g each: green beans, asparagus, trimmed and halved crosswise3 tablespoons each: balsamic vinegar (preferably white), capers400g can cannellini beans, rinsed and drained500g fresh mozzarella, cut into 1cm dice3/4 cup basil leavesPreheat the oven to 220°C.To ma...

Baked Mushroom Risotto

This delicious risotto is prepared in an untraditional way but it does give you time to clean up and make a salad to serve alongside.15g dried porcini mushrooms3/4 cup boiling water50g butter1 medium onion, diced2 cloves garlic, crushed2 cups chicken stocksalt and freshly ground black pepper to taste1 cup Vialone Nano risotto rice or similar1/2 cup dry white wine250g portabello mushrooms, sliced1/4 cup each: finely grated parmesan cheese, finely chopped parsleysqueeze lemon juicePlace the porcin...

Avocado Brunch

4 tablespoons each: lime juice, avocado oil flaky sea salt and freshly ground black pepper to taste2 avocados4 thick slices ciabatta, toasted1/4 cup chopped coriander leavesWhisk the lime juice, oil and seasonings.Halve, stone and peel the avocados. Cut each half into 3 wedges.Place 3 wedges on top of each piece of hot toasted ciabatta, drizzle with the dressing and sprinkle with the coriander. Serve immediately. Serves 4....

Asparagus Caesar Salad

2 slices brown bread2 tablespoons garlic-infused rice bran oil250g asparagus4 cups torn cos lettuce leaves1 cup cherry tomatoes, halved1/2-3/4 cup good Caesar salad dressing1/2 cup finely grated Parmesan cheesePreheat the oven to 200C.Cut the bread into 1cm cubes. Toss with the rice bran oil. Place in a roasting pan and bake for about 10 minutes, until crisp and golden, stirring once or twice during cooking. Drain on paper towels.Trim the asparagus – peel any thick ends with a potato peeler. S...

Smoked Salmon Spring Rolls

From Marlborough on the Menu 200g Regal Cold Smoked Salmon12 round rice paper wrappers1/4 telegraph cucumber, cut into sticks1/2 red pepper (capsicum), seeded and julienned2 cups thinly sliced iceberg lettuce1/2 cup each: mint leaves, coriander leavesDipping sauce: 1/4 cup each: lime or lemon juice, sweet chilli sauceCut the salmon into 1cm wide strips.Place 1 sheet of rice paper in a dish of warm water, until just softened. Place on a board.Place a slice or two of the salmon, the...

Pacific-Style Marinated Fish

From Celebrate Marlborough Sauvignon Blanc. 500g skinned and boned white fish1/2 cup lemon juice1/4 teaspoon salt1 each: small green or red chilli, red pepper (capsicum), seeded and diced1 small red onion, diced4 tablespoons chopped coriander1/2-3/4 cup light coconut milksalt and freshly ground black pepper to tasteCut the fish into 2-3cm cubes. Combine with the lemon juice in a glass or ceramic bowl. Sprinkle with salt. Add a little water if there is not enough juice. Mix well. Refrig...