Monday 11th August Recipes

Ingredients

• 1 cup white rice
• 250g beef rump
• 1½ tbs cornflour
• 1 tbs canola oil
• 1 red capsicum
• 1 onion
• 1 stalk celery
• 2 tsp crushed garlic
• 3 tbs soy sauce
• 1 tbs hoisin sauce
• 1 ½ tbs brown sugar
• 2 tbs water
• 2 spring onions (optional, sliced for garnish)

Directions

1. Rice: Cook 1 cup of rice. If needed, instructions are on the final page of recipes.
2. Beef : Finely slice 250g beef rump. Add to a bowl and coat with 1.5 tbs corn flour and 1 tbs canola oil. Set aside for 5 minutes.
3. Vegetables : Slice 1 red capsicum, 1 onion and 1 celery stalk into 0.5cm thick pieces. Set aside.
4. Sauce : In a small bowl, whisk together 2 tsp crushed garlic, 3 tbs soy sauce, 1 tbs hoisin 1.5 tbs brown sugar and 2 tbs water. Mix well.
5. Cook beef : Bring a large pan or wok to medium-high heat. Sear beef for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside. Add chopped vegetables to the pan, and cook for 3-4 minutes. Return beef to the pan, pour in the sauce, and toss to coat. Stir-fry for another 1–2 minutes until sauce thickens slightly and beef is cooked through.
6. Serve : Serve over cooked rice and top with finely sliced spring onion. Enjoy!

Ingredients

• 80g prosciutto
• 2 eggs
• ¾ cup grated parmesan cheese
• 1 tsp crushed garlic
• 1 courgette
• 150g orzo pasta
• 2 tbs butter
• 2 cups baby spinach
• 1 tsp salt
• 1 tsp pepper
• Fresh basil, for serving
• 1 burrata

Directions

1. Crispy prosciutto: Preheat the oven to 210ºC fan bake. Line a baking sheet and lay prosciutto in an even layer. Cook for 8-10 minutes, until crisp.
2. Egg mixture: Meanwhile, whisk together 2 eggs, ¾ cup grated parmesan, and 1 tsp garlic in a large bowl. Grate 1 courgette and set aside.
3. Orzo: Bring a large pot of salted water to a boil. Cook orzo as per packet instructions. When there are 2 minutes left, remove ½ cup pasta water and add the grated courgette.
4. Carbonara: Immediately add the hot orzo to the egg/cheese mixture, tossing quickly until the sauce thickens and creates a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.
5. Serve: Serve orzo with torn crispy prosciutto, ripped burrata and extra parmesan cheese. 

Ingredients

• 2 large chicken thighs
• 100g brown mushrooms
• 1 tsp canola oil
• ½ tsp salt & pepper
• 2 tsp crushed garlic
• 1 cup baby spinach
• 1 tsp butter
• 1 large onion
• 1 tbs fig jam or honey
• 75g cream cheese
• 1 egg
• ¼ cup grated cheese
• 1½ tsp wholegrain mustard
• 1 sheet puff pastry
• 1 tbs milk 

Directions:

1. Chicken & mushrooms:  Heat a pan to high heat. Slice 2 chicken thighs into bite sizes pieces. Thinly slice 100g mushrooms. Add 1 tsp canola oil to the pan, along with the sliced chicken. Season with ½ tsp salt and ½ tsp pepper. Cook for 5-7 minutes, until partially cooked, then remove. Add sliced mushrooms and 2 tsp crushed garlic, and cook for 5 minutes until softened. Stir through 1 cup baby spinach and stir until wilted. Remove from the heat.
2. Caramelised onions : Heat 1 tbs butter in a pot over medium heat. Finely slice 1 onion. Add to the butter, and cook for 5-10 minutes, to soften. Stir through 1 tbs fig jam/honey.
3. Filling: Grab the spinach/mushroom mix, and add in cooked chicken, 75 g cream cheese, 1 egg, ¼ cup grated cheese and 1.5 tsp mustard.
4. Pastry : Unroll pastry on baking tray. Spread filling evenly, leaving 3cm border. Top with caramelisedonions. Fold pastry edges over filling, pressing corners to seal. Brush with milk. Bake 20–25 mins until pastry is puffed and golden. Cool 5 mins.

Ingredients

• 1 large chicken breast
• ⅓ cup plain flour
• 1 egg
• ½ cup panko breadcrumbs
• ⅓ cup desiccated coconut
• ¼ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• ¼ cabbage
• 1 small carrot
• 1 small capsicum
• 1 spring onion, thinly sliced
• 2 tbs sesame dressing
• 3 tbs canola oil
• Lime wedges, to serve
• 1 tsp sesame seeds 

Directions

1. Chicken:  Slice 1 chicken breast to create thin tenders. Add ⅓ cup flour to one bowl. Add 1 egg to another bowl. Add ½ cup panko, ⅓ cup coconut, ¼ tsp garlic powder, ½ tsp salt, and ½ tsp pepper in a shallow bowl, and mix. Coat chicken in flour, then egg, then press into coconut-panko mixture. Set aside.
2. Slaw:  Finely shred ¼ cabbage, 1 carrot and 1 capsicum. Add to a bowl with 1 sliced spring onion. Pour sesame dressing over slaw, toss well, and set aside.
3. Cook the Chicken:  Heat oil in a large pan over medium heat. Cook chicken 3–4 minutes each side, until golden and cooked through.
4. Serve: Divide slaw between plates, top with chicken, sprinkle sesame seeds, and serve with lime wedges.

Ingredients

• 1 cup white rice
• ½ cup frozen edamame, shelled
• 1 large chicken breast
• 1 tsp canola oil
• ⅓ cup satay sauce
• ¼ cabbage
• 1 carrot
• 1 capsicum
• 1 spring onion
• 1 tsp sesame seeds
• 1 red onion

Directions

1. Cook rice & edamame:  Cook 1 cup of white rice. Instructions are on the final page of recipes. Cook the edamame as per packet instructions.
2. Chicken:  Slice 1 chicken breast into strips. Heat 1 tsp oil in a pan over medium heat. Add chicken and cook for 5–6 minutes, stirring, until golden and cooked through. Stir through the satay sauce and cook for 1–2 minutes until heated through.
3. Vegetables:  Finely shred ¼ cabbage, 1 carrot, 1 capsicum and 1 spring onion.
4. Serve:  Divide rice between 2 bowls. Add edamame, cabbage, carrot, and capsicum. Spoon satay chicken over the top, drizzle with any extra sauce from the pan. Garnish with sesame seeds, and finely sliced red onion. Drizzle extra satay sauce, if desired.