Roasted Pumpkin & Haloumi Salad

Ingredients

500g butternut pumpkin, peeled, thinly sliced

1/2 x 250g packet haloumi, sliced

150g baby spinach

1/2 cup macadamias

2 tablespoons sesame seeds

1/4 cup torn fresh flat-leaf parsley leaves

1 tablespoon red wine vinegar

1 tablespoon olive oil

Method

Preheat oven to 180 degrees. Drizzle oil over pumpkin and place on a baking tray. Bake for 15-20 mins or until pumpkin is tender.

Meanwhile place Haloumi in a frying pan over a medium heat and gently fry until golden.

In a large bowl add haloumi, spinach, macadamias, sesame seeds, parsley and pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Creamy Chicken & Corn Soup

Ingredients

2 litres chicken stock
1 cup cold water
4 spring onions, sliced finely
1/4 cup thickened cream
420g creamed corn
2 cups cooked chicken, shredded (alternatively cut up raw chicken breasts and cook in the stock)
1/2 tsp dried thyme
salt and pepper
60g butter

Method

Melt butter in pot or large saucepan and fry onions until translucent.

Gradually add stock and water, stirring constantly. Bring to boil.

Reduce heat to medium and add cream, thyme, creamed corn and chicken.

Simmer for 20 mins stirring occasionally. Season with salt and pepper.

Caesar Salad

Ingredients (serves 4)
2 baby cos lettuces, leaves seperated
1/2 loaf ciabatta
2 cloves garlic, crushed
1/3 cup olive oil
4 eggs
1 cup flaked parmesan cheese
Bottle Caesar dressing
Method
Pre heat oven to 180 degrees.
Cut bread into 2cm pieces. Combine garlic and oil in large bowl. Add bread and toss through mixture.
Place bread in a single layer on oven tray. Cook in oven until browned lightly.
Bring water to boil in small saucepan and carefully lower whole eggs into water. Cover pan. Cook for 2-3 minutes.
Remove eggs from water, allowing them to cool. Once cool enough to handle peel shell off and halve lengthways.
Add lettuce, cheese, croutons and eggs to bowl.
Pour dressing over salad just before serving.

Prawn and Dumpling Soup

Ingredients

2 tsp olive oil
3 garlic cloves, crushed
2 tsp crushed ginger
2 x 500ml chicken consomme
2 cups cold water
3 tbls soy sauce
250g green prawns
1 packet frozen steamed Yum Cha dumplings
1 carrot, peeled, cut into matchsticks
100g snowpeas, trimmed, finely shredded
1/4 wombok cabbage, finely shredded
4 green shallots, ends trimmed, finely sliced
1 tsp chines 5 spice
1 tbls oyster sauce
1 x 220g packet Hokkien noodles

Method

Heat oil in large pan or pot over medium heat. Add garlic and ginger and cook, stirring for 1 min. Add carrots.

Cook for a further 2 mins, add consomme, water, soy and oyster sauce and chinese 5 spice and bring to boil.

Reduce heat to low and simmer for 5 mins. Add snow peas, cabbage and half of the shallots. Cook for 3-4 mins.

Add prawns and dumplings. Cook for further 5 mins until prawns are cooked.

Ladle into serving bowls and sprinkle with remaining shallots to serve.

Fish Chowder

Ingredients (Serves 4)

1 tsp olive oil
10g butter
6 pieces rindless bacon, coarsley chopped
2tbs plain flour
1 leek, sliced (white part only)
3 cups chicken stock
2-3 medium potatoes, peeled and cut into 1cm cubes
4-5 sprigs fresh thyme
420g tin corn kernals
1/2 cup thickened cream
500g white fish fillets, cut into 2cm pieces
Parsley (fresh or dried) to serve

Method

Melt the butter and oil in a large saucepan or pot over medium-high heat. Add bacon and leek and saute until just cooked.

Add flour, stirring. Cook for 1 minute until bacon and leek are coated and remove from heat.

Gradually stir in stock and place back on medium heat. Cook for further 5 minutes, stirring until mixture has thickened slightly.

Reduce heat to low. Add potatoes and thyme. Simmer for further 15 mins or until potatoes are tender.

Add corn, fish and cream, stirring. Cook for 5-10 mins until fish is cooked. Season with salt and pepper and parsley.

Spicy Cauliflower Soup

Ingredients

1 tbs olive oil
1 medium brown onion, finely chopped
2 garlic clove, crushed
80ml (1/3 cup) mild curry paste (Sharwood’s brand)
1.5kg cauliflower, trimmed, coarsely chopped
1L (4 cups) vegetable stock
500ml (2 cups) cold water
250ml (1 cup) coconut cream
2 tbs roughly chopped fresh continental parsley leaves
Salt
Garlic & Herb salt
1 tsp curry powder
6 pieces warm naan bread, to serve

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until fragrant.

Add the cauliflower, stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the cauliflower is tender. Set aside for 5 minutes to cool.

Transfer half the cauliflower mixture to a clean saucepan. Blend or process the remaining cauliflower mixture, in batches, until smooth. Add to saucepan with un-blended cauliflower mixture.

Add coconut cream and curry powder and stir over medium heat for 5 minutes. Remove from heat, stir in parsley and season with salt and garlic and herb salt. Serve with naan bread.

Creamy Chicken & Corn Soup

Ingredients

2 litres chicken stock
1 cup cold water
4 spring onions, sliced finely
1/4 cup thickened cream
420g creamed corn
2 cups cooked chicken, shredded (alternatively cut up raw chicken breasts and cook in the stock)
1/2 tsp dried thyme
salt and pepper
60g butter

Method

Melt butter in pot or large saucepan and fry onions until translucent.

Gradually add stock and water, stirring constantly. Bring to boil.

Reduce heat to medium and add cream, thyme, creamed corn and chicken.

Simmer for 20 mins stirring occasionally. Season with salt and pepper.

Fresh Tuna Nicoise-style Salad

Ingredients

4 small tuna steaks
150g frozen beans, cooked and cooled
4 eggs, hard boiled and peeled
1 tbsp olive oil
1 stick celery, finely sliced
1/2 punnet cherry tomatoes, halved or quartered
2 baby cos lettuces, leaves torn up
salt and pepper

Dressing

2 tbs garlic aioli
1 1/2 tsp wholegrain mustard
2 tbs lemon juice

Heat oil in frying pan over med-high heat. Season tuna with salt and pepper and cook for approximately 1 minute on each side for medium rare or to your liking.

Set aside to rest. In the meantime, arrange lettuce, tomoatoes, celery and beans in serving bowl.

Cut tuna into bite size pieces and arrange on top of salad.

Cut each egg into quarters lengthways and place on top of tuna

Mix all ingredients for dressing in a bowl and drizzle over the top using a spoon. Serve immediately.