Recipes

Ingredients

1 1/2 tablespoons olive oil
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
1 medium brown onion, chopped
2 garlic cloves, crushed
340g jar fire-roasted pepper strips, drained
230g tub diced antipasto chargrilled eggplant, drained (see note)
1 1/2 cups tomato pasta sauce
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
100g mozzarella cheese, thinly sliced
1/3 cup fresh breadcrumbs
Basil leaves, to serve

Method

Step 1. Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.

Step 2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.

Step 3. Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.

Step 4. Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Ingredients

6 portobello mushrooms
10 fresh thyme sprigs, plus extra small sprigs to serve
25g butter, chopped
1/4 cup extra virgin olive oil
2 large brown onions, sliced
2 tablespoons brown sugar
2 teaspoons balsamic vinegar
50g goat’s cheese, crumbled
2 tablespoons finely grated parmesan

Method

Step 1. Preheat oven to 200C/180C fan-forced. Place mushrooms and 4 thyme sprigs in a roasting pan. Dot with butter. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 15 minutes or until softened slightly.

Step 2. Meanwhile, remove leaves from remaining thyme sprigs. Heat remaining oil in a large frying pan over medium heat. Add onion. Cover and cook, stirring occasionally, for 10 minutes or until onion has softened. Cook, uncovered, stirring occasionally, for a further 5 minutes or until golden. Add sugar and thyme leaves. Cook, stirring occasionally, for 5 minutes or until onion is caramelised. Stir in vinegar. Cook for 2 minutes. Season with salt and pepper.

Step 3. Spoon caramelised onion mixture into mushrooms. Top with goat’s cheese and parmesan. Bake for 10 minutes or until cheese is light golden. Serve sprinkled with extra thyme sprigs.

Ingredients

1/2 cup white quinoa, rinsed
1 chicken stock cube, crumbled
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g turkey mince
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch ground cloves
2 ripe tomatoes, finely chopped
400g bottle tomato passata
1 red capsicum, finely chopped
2 tablespoons red wine vinegar
2 dried bay leaves
1/4 cup raisins
400g can red kidney beans, drained, rinsed
1/3 cup pitted green olives, sliced
2 tablespoons finely chopped fresh coriander leaves
4 chargrilled corn cobs, to serve
Sour cream, to serve

Method

Step 1. Bring quinoa, stock cube and 1 cup water to the boil in a saucepan over high heat. Reduce heat to low. Cook, covered, for 15 minutes or until quinoa is tender. Stand, covered, for 10 minutes. Fluff with a fork.

Step 2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned. Add cinnamon, cumin and cloves. Cook, stirring, for 1 minute or until fragrant. Add tomato, passata, capsicum, vinegar, bay leaves, raisins, beans, olives and ½ cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 to 20 minutes or until thickened. Sprinkle with coriander. Serve with corn and sour cream.

Ingredients

1 Tablespoon olive oil
2 Cups Arborio rice
200g Button mushrooms, halved
1 Large chicken breast (Skin Off), cut in to smal cubes
1 Large Brown Onion (finely diced)
6 Cups of Chicken stock
Parmesan Cheese

Method

Step 1. Heat chicken stock in saucepan and simmer. Take off heat and set aside.

Step 2. Heat learge heavy based saucepan over medium- high heat

Step 3. Add oil and onion and cook for one minute

Step 4. Add Aborio rice and cook, stirring for one minute.

Step 5. Add one cup of stock at a time to the rice, adding one cup each time the stock has absorbed.

Step 6. Around the 10 minute cooking time, add the chicken and stir in well

Step 7. When all of the stock has been absorbed, stir through the mushrooms.

Step 8. Serve immediatly, adding parmesan cheese.

Ingredients

350g mixed medley tomatoes, halved
600g Chicken Tenderloins
2 tbs dukkah
350g Kaleslaw salad Kit
1/2 cup (130g) green olive dip

Method

Step 1. Preheat oven to 220°C. Place tomato in a baking dish. Bake for 5 mins.

Step 2. Meanwhile, place the chicken in a large bowl. Add the dukkah and seed mix from the salad kit. Toss until well combined. Heat a large non-stick frying pan over medium-high heat. Cook the chicken for 2 mins each side or until browned all over.

Step 3. Arrange chicken over tomato in the dish. Bake for 10 mins or until chicken is cooked through and tomato begins to collapse. Transfer chicken to a heatproof plate. Add salad mix to the tomato in the dish. Gently toss to combine.

Step 4. Place the dressing sachet from the salad kit in a bowl. Stir in the dip until well combined. Top the tomato mixture with the chicken. Drizzle with the dressing mixture to serve.

Ingredients

2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
3 garlic cloves, finely chopped
2 whole cloves
400g can diced tomatoes
400g can brown lentils, rinsed, drained
1/4 cup chopped fresh continental parsley
1 bunch kale, stalks removed, leaves torn
Baked kale leaves, to serve (optional, see tip)

White Sauce

50g butter
40g (1/4 cup) plain flour
625ml (2 1/2 cups) milk
30g parmesan, finely grated
1 egg, lightly whisked

Method

Step 1. Heat 1 tbs oil in a saucepan over medium-high heat. Add onion, carrot, garlic and cloves. Cook, stirring often, for 2-3 minutes, until vegies are soft. Stir in tomato, lentils, parsley and 125ml (1/2 cup) water. Season. Simmer for 8-10 minutes, until thickened. Set aside.

Step 2. Heat remaining 1 tbs oil in a large frying pan over high heat. Add kale. Season. Cook, stirring, for 4-5 minutes, until wilted. Set aside.

Step 3. For the white sauce, melt the butter in a small saucepan over medium-high heat until foaming. Add flour and stir for 1 minute or until mixture bubbles. Remove from heat and gradually stir in milk until smooth. Stir over medium heat until mixture comes to the boil and thickens. Stir in the parmesan until melted and combined. Stir in the egg. Remove from the heat and stir until the sauce is smooth.

Step 4. Preheat the oven to 180C/160C fan forced. Lightly grease a 1.5L (6 cup) baking dish. Spread half the lentil mixture over base of prepared dish. Top with half the wilted kale. Repeat with the remaining lentil mixture and wilted kale. Spoon the white sauce over the top. Smooth the surface. Bake the moussaka for 35-40 minutes or until golden. Scatter the baked kale leaves on top, if using.

Ingredients

1 1/2 cups (135g) rolled oats
1/2 cup (100g) pepitas (pumpkin seeds)
1/2 cup (65g) dried cranberries
1/4 cup (35g) sunflower seeds
2 tbs chia seeds
1/3 cup (80ml) honey
1/3 cup (80g) coconut oil
1 tsp vanilla extract
1/4 cup (35g) white chocolate melts, melted
1 tsp chia seeds, extra

Method

Step 1. Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

Step 2. Combine the oats, pepitas, cranberries, sunflower seeds and chia seeds in a heatproof bowl.

Step 3. Melt the honey and coconut oil in a small saucepan over medium heat for 3 mins or until combined. Bring to the boil. Cook for 2 mins or until light golden. Remove from heat. Stir in the vanilla.

Step 4. Pour honey mixture over oat mixture. Stir until well combined. Press into prepared pan. Place in the fridge for 3 hours or until firm.

Step 5. Cut into pieces. Drizzle with chocolate. Sprinkle with extra chia seeds. Store in an airtight container in the fridge for up to 1 week.

Ingredients

2 tablespoons dry sherry
1 tablespoon salt-reduced soy sauce
2 teaspoons honey
500g pork fillet, thinly sliced
1 large red onion, cut into thin wedges
2 garlic cloves, crushed
1 teaspoon freshly ground black pepper
2 large celery sticks, thinly sliced
300g broccoli, trimmed, cut into small florets
1 red capsicum, cut into strips
2 tablespoons water
1/2 cup fresh basil leaves
2 cups steamed SunRice Brown Rice, to serve
Extra fresh basil leaves, to serve

Method

Step 1 . Combine the sherry, soy sauce and honey in a small bowl. Stir until combined. Heat a large non-stick wok over high heat. Spray with oil. Add the pork and stir-fry, in 2-3 batches, for 1-2 minutes or until golden. Transfer to a plate.

Step 2 . Heat wok over high heat. Spray with oil. Add the onion and stir-fry for 2 minutes or until golden. Add garlic and pepper. Stir-fry for 30 seconds or until aromatic. Add celery, broccoli, capsicum and water. Stir-fry for 2 minutes or until tender crisp.

Step 3 . Add the pork, sauce and any resting juices. Stir-fry for 1-2 minutes or until combined and heated through. Stir in the basil leaves. Serve with steamed brown rice and sprinkle with the extra basil leaves.

Ingredients

1/2 (about 800g) butternut pumpkin, peeled, sliced crossways into 1.5cm pieces
1 1/2 tablespoons olive oil
2 red onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary
75g (1/2 cup) plain flour
1/2 teaspoon baking powder
6 eggs, lightly whisked
40g butter, melted
150g fresh mozzarella, coarsely grated
100g gruyere, coarsely grated
Fresh rosemary leaves, to serve

Method

Step 1. Preheat oven to 220C/200C fan forced. Lightly oil a large baking tray. Arrange the pumpkin in a single layer on the tray. Drizzle with 2 tsp of the olive oil and season. Bake for 30 minutes or until tender.

Step 2. Meanwhile, heat the remaining olive oil in a large frying pan over medium-low heat. Cook the onion and garlic, stirring often, for 25 minutes or until caramelised. Stir through the chopped rosemary.

Step 3. Place the flour, baking powder, eggs and butter in a large bowl and whisk until smooth. Season.

Step 4. Reduce heat to 180C/160C fan forced. Lightly grease the base of a 20cm (base measurement) springform pan and line with baking paper. Combine the mozzarella and gruyere in a bowl. Arrange half the pumpkin and half the onion in the prepared pan. Top with one-third of the cheese. Top with the remaining pumpkin and onion and half the remaining cheese. Pour over batter. Sprinkle with the remaining cheese. Bake for 20 minutes or until set. Sprinkle with the rosemary leaves.

Ingredients

1 tablespoon olive oil
1 brown onion, coarsely chopped
2 teaspoons ground cumin
1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
Dollop of natural yoghurt
1 garlic clove
4 slices Turkish bread, to serve
2 teaspoons extra virgin olive oil, to drizzle on bread
1 teaspoon dukkah, to sprinkle

Method

Step 1. Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.

Step 2. Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.

Step 3. Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.