Monday 18th August Recipes

Ingredients

• 1 cup rice
• 3 spring onions
• 3 cloves of garlic
• 4.5 tbs canola oil
• 200g salmon fillet or chicken thighs
• 4 tbs maple syrup
• 1 avocado
• ¼ cabbage
• 1 carrot
• Sesame seeds

Directions

1. Rice: Cook 1 cup of rice. If needed, instructions are on the final page.
2. Oil: Finely slice 1 spring onion. Finely dice 3 garlic cloves. Add the spring onions & garlic to a heat proof bowl. Heat 4 tbs canola oil to ahigh heat, and once smoking, pour over the garlic and onions, it will sizzle. Stir and set aside.
3. Protein: Slice your protein into squares. Heat a large pan to mediumheat and add 1 tsp canola oil. Cook the protein for 3-4 minutes per side(try not to touch them to allow the edges to crisp up). Drizzle 4 tbsmaple syrup in the pan and coat each piece of protein well.
4. Toppings: Slice 1 avocado, shred ¼ cabbage and grate 1 carrot.
5. Assemble: Divide rice between two bowls. Top with glazed salmon or chicken, avocado, cabbage and carrot. Drizzle with garlic & spring onion oil. Sprinkle over sesame seeds.

Ingredients

• 2 large potatoes
• 2 tbs canola oil
• 3 tsp salt
• 1 medium onion
• 2 tsp brown sugar
• 200g lean beef mince
• ½ cup canned lentils
• 1 tsp smoked paprika
• 1.5 tsp garlic powder
• 3 tbs mayonnaise
• 1 tbs tomato sauce
• 1 tsp yellow mustard
• 1 tsp pickle juice
• 1 avocado
• 1 cup shredded iceberg lettuce

Directions

1. Fries: Preheat oven to 220°C. Slice 2 potatoes into matchsticks and lay on a lined baking tray. Drizzle with 1 tbs canola oil and 1 tsp salt. Bake for 25–30 minutes, turning halfway, until golden and crispy.
2. Caramelised onions: While fries bake, heat 1 tbs olive oil in a pan over medium-low heat. Finely slice 1 onion and add to the pan along with 1 tsp salt and 2 tsp brown sugar. Cook slowly, stirring occasionally, until golden and soft. Remove from heat.
3. Cook the beef: In a separate pan over medium heat, cook 200g beef mince until browned. Rinse & drain ½ cup lentils, then mash lightly with a fork and add to the beef. Stir in smoked paprika, garlic powder, salt, and pepper. Cook together for 5 more minutes until heated through and combined.
4. Make the sauce: Whisk together 3 tbs mayonnaise, 1 tbs tomato sauce, 1 tsp mustard, 1 tsp pickle juice and 1 tsp salt together in a small bowl. Taste and adjust seasoning if needed.
5. Assemble: Divide fries between two plates. Top each with half the beef & lentil mince, a generous spoonful of caramelised onions, diced avocado, and shredded lettuce. Drizzle with the In-N-Out style sauce. 

Ingredients

• 1 small red onion
• ¼ cup vinegar
• ½ tsp sugar
• 200g baby potatoes
• 200g Brussels sprouts
• 2 tbs butter
• 2 tsp crushed garlic
• 1.5 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 boneless, skinless chicken thighs
• 1 cup Green yogurt
• ¼ cup basil pesto
• 1 cup baby spinach
• ¼ cup grated parmesan cheese

Directions:

1. Pickle the onions: Finely slice 1 red onion. Add to a bowl with ¼ cup vinegar, ½ tsp salt and ½ tsp sugar. Add a splash of boiling water. Mix and set aside.
2. Tray bake: Preheat oven to 200°C fan bake. Line a tray with baking paper or foil. Chop 200g baby potatoes and 200g brussels sprouts in half and lay on the baking tray.
3. Make garlic butter: Melt 2 tbs butter and stir in 2 tsp crushed garlic, 1 tsp garlic powder, 1 tsp salt and 1 tsp pepper. Pour half over vegetables.
4. Chicken: Pat thighs dry, season with 1 tsp salt and 1 tsp pepper, and brush with the remaining garlic butter. Place on an oven rack that will go above the veg so juices drip down.
5. Cook : Roast for 30–35 minutes, or until chicken is cooked through and veg is golden and crisp.
6. Make the yogurt base: Splat Greek yogurt on a plate and swirl through pesto.
7. Assemble: Layer roasted veg and sliced chicken over the yogurt. Top with baby spinach and pickled onions. Finish with parmesan cheese

Ingredients

• 250g lamb mince
• 2 tsp crushed garlic
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• 1 tsp dried mint
• 1 tsp olive oil
• 1/2 cup hummus
• 1 cup cherry tomatoes
• 1 small cucumber
• 1 small red onion
• 1 cup baby spinach
• 2 wholegrain pita breads

Ingredients

1. Koftas : In a bowl, combine 250g lamb mince, 2 tsp garlic, 1 tsp cumin, 1/2 tsp paprika, ½ tsp salt, and 1 tsp dried mint. Mix well, then shape into 6 small koftas (oval shape). Heat a drizzle of olive oil in a pan over medium heat. Cook koftas for 8–10 minutes, turning to brown all sides, until cooked through.
2. Assemble : Splat a heaped spoonful of hummus on the side of your serving bowl. Halve 1 cup of cherry tomatoes. Finely slice 1 small cucumber. Finely slice 1 red onion. Lay spinach on the bottom of the bowl and top with chopped vegetables. Add cooked koftas and sprinkle with red onion.
3. Finish off : Warm the pitas in the toaster, and serve with extra hummus on the side. Enjoy!

Ingredients

• 200g baby potatoes
• ½ cauliflower
• 3 tbs canola oil
• 2 tsp salt
• 2 tsp pepper
• 2 pieces of scotch fillet steak
• 2 cups baby spinach
• ½ cup grated parmesan cheese
• 3 tbs sour cream
• 1 tbs fresh or dried chives 
• 1 tsp lemon juice
• ½ tsp sugar
• ½ tsp garlic powder

Directions

1. Potatoes: Bring a large pot of water to a boil. Cook the baby potatoes for 10 minutes to partially soften. Preheat the oven to 200ºC fan bake and line a baking tray. Place the potatoes on the oven tray and carefully smash them using a plate or the bottom of a cup. Chop ½ cauliflower and add to the oven tray. Drizzle with 1 tbs canola oil, 1 tsp salt and 1 tsp pepper. Pop in the oven for 20-25 minutes, flipping halfway.
2. Dressing : In a bowl, combine 3 tbs sour cream, 1 tbs chives, 1 tsp lemon juice, ½ tsp sugar and ½ tsp garlic powder. Taste and adjust seasoning. Set aside.
3. Steak : When the potatoes have 12 minutes left, bring a large pan to high heat. Add 2 tbs canola oil. Season steaks with 1 tsp salt & 1 tsp pepper. Cook steaks for 3-4 minutes per side, until they reach desired done-ness. Remove & rest, then slice.
4. Assemble : Grab a large bowl and add the smashed potatoes, roasted cauliflower, baby spinach, salad dressing, grated parmesan cheese and sliced steak. Toss gently, then serve with extra parmesan cheese.