Gujerati Cabbage with Mustard Seeds Recipe

Ingredients

• 1 1/2 tablespoons sunflower oil
• 1 green chilli, sliced
• 2 tablespoons brown mustard seeds
• 1 tablespoon cumin seeds
• 1 onion, thinly sliced
• 500g shredded savoy cabbage
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 6 dried red chillies, crumbled
• 2 tomatoes, chopped
• 2 tablespoons chopped coriander
• 1 tablespoon shredded coconut
• Juice of 1 lime, plus wedges to serve
• 4 eggs, fried
• 1 teaspoon nigella seeds

Method
Step 1. Heat oil in a large frypan over medium-high heat. Add green chilli and mustard and cumin seeds. Cook, stirring, for 1 minute or until the mustard seeds start to pop. Add the onion and cook, stirring, for 5 minutes or until softened.

Step 2. Reduce heat to medium, add cabbage, turmeric, cumin, dried chilli and tomato, then cook, tossing, for 3 minutes.

Step 3. Reduce heat to low, add 150ml water, then cover and cook for 5 minutes or until the cabbage softens. Season. Stir in coriander, coconut and lime juice, then divide among serving plates. Top with fried eggs and nigella seeds, then serve with lime wedges.

Crying Lamb Recipe

Ingredients

• 4 medium sebago potatoes, cut into 4cm pieces
• 1 large red capsicum, thickly sliced
• 1 large green capsicum, thickly sliced
• 1 large eggplant, cut into 4cm pieces
• 2 tablespoons olive oil
• 1 bulb garlic, halved crossways
• 1/3 cup mint jelly, warmed
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh thyme leaves
• 8 lamb loin chops, trimmed

Method
Step 1. Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.

Step 2. Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.

Step 3. Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.

Banana, Strawberry and Nutella Delight Recipe

Ingredients

• 1 tablespoon Nutella
• 4 Arnott’s Vita-Weat Original crisp breads
• 1 small banana, thinly sliced
• 4 strawberries, hulled, thinly sliced

Method
Step 1.
Spread nutella evenly over the Arnott’s Vita-Weat Original crisp breads. Top with banana and strawberry slices. Serve.

Coconut Lentil Dhal with Saffron Pilaf Rice Recipe

Ingredients

• 1/2 cup (100g) yellow split peas
• 1 tbs ghee
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp brown mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 cup (100g) brown lentils
• 1/2 cup (100g) red lentils
• 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1/2 small cauliflower, cut into small florets
• 400g can diced tomatoes
• 400ml can coconut milk
• 2 tsp garam masala
• Coriander leaves, to serve

Saffron rice

• 2 tbs ghee
• 1 brown onion, finely chopped
• 2 cups (400g) SunRice basmati rice
• 1 tsp saffron threads
• 3 cups (750ml) water
• Mint yoghurt, to serve
• Naan bread, to serve

Method
Step 1. Place the split peas in a bowl and cover with cold water. Set aside overnight to soak. Rinse under cold running water, drain well.

Step 2. Heat the ghee in a large saucepan. Add the onion; cook, stirring, for 10 minutes or until onion is golden. Add the garlic, ginger, cumin, coriander, mustard, turmeric and cinnamon; cook, stirring for 1 minute or until fragrant. Add the split peas, brown and red lentils, pumpkin, cauliflower, tomato and coconut milk. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 30 minutes or until lentils are tender. Add the garam masala and stir to combine. Season with salt and pepper.

Step 3. Meanwhile, to make the saffron rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring for 10 minutes or until onion is golden. Add the rice and saffron; stir to combine. Add the water; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to rest. Use a fork to separate the grains.

Step 4. Divide the rice among serving plates. Top with dhal and sprinkle with coriander.

Blackened Salmon on Dirty Rice Recipe

Ingredients

• 1 tbs sweet paprika
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground white pepper
• 4 (about 150g each) salmon fillets
• 1 tbs olive oil
• Lime wedges, to serve

Dirty rice

• 1 corn cob, husks and silks removed
• 1 tbs olive oil
• 1 white onion, finely chopped
• 1 green capsicum, seeded, finely chopped
• 1 celery stick, finely chopped
• 1 1/2 cups (300g) SunRice long grain rice
• 1 tsp smoked paprika
• 2 1/4 cups (560ml) water
• 2 green onions, thinly sliced
• 400g can black beans, rinsed, drained
• 2 roma tomatoes, de-seeded, finely chopped
• 2 tbs lime juice
• 1 cup coarsely chopped coriander

Method
Step 1. Combine the paprika, oregano, thyme, cumin, fennel and pepper in a shallow bowl. Season well with salt and pepper. Add salmon and turn to coat in spice mix. Set aside for the flavours to develop.

Step 2. To make the dirty rice salad, use a small sharp knife to release kernels. Heat oil in a large saucepan over medium heat. Add the onion, capsicum and celery; cook, stirring for 5 minutes or until onion softens. Add the corn, Sunrice long grain rice and paprika stir to combine. Pour over water and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until rice is tender and liquid absorbed. Set aside for 5 minutes to rest. Set aside to cool

Step 3. Add the green onion, black beans, tomato, lime and coriander to the rice; toss to combine.

Step 4. Heat the oil in a large frying pan over high heat. Add salmon; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.

Step 5. Divide rice among serving plates, top with salmon. Serve immediately with lime wedges, if desired.

Double-choc Mousse Tart Recipe

Ingredients

• 250g packet choc ripple biscuits
• 125g butter, melted chocolate curls, to serve
• Dark chocolate mousse
• 100g dark chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar
• White chocolate mousse
• 100g white chocolate, chopped
• 1/3 cup thickened cream
• 1 egg, separated
• 1 tablespoon caster sugar

Method 
Step 1. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.

Step 2. Make Dark chocolate mousse: Place dark chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into prepared case. Smooth surface. Refrigerate for 2 hours or until just set.

Step 3. Make White chocolate mousse Place white chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes to cool. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. Add egg yolk and half the cream to melted chocolate. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. Beat egg white for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture onto dark chocolate mousse in prepared case. Smooth surface. Refrigerate for 4 hours or overnight, if time permits. Top with chocolate curls. Serve immediately.

Turkey & Cashew Noodle Stir-fry Recipe

Ingredients

• 350g turkey breast steaks, thinly sliced
• 1 stem lemongrass, pale section only, finely chopped
• 1 tablespoon fish sauce
• 2 teaspoons finely grated fresh ginger
• 350g pkt shelf-fresh Singapore noodles
• 2 tablespoons rice bran oil
• 1 carrot, cut into matchsticks
• 1 bunch broccolini, cut into florets, stems sliced diagonally
• 4 shallots, trimmed, cut into 5cm lengths
• 100g snow peas, trimmed, halved diagonally
• 2 tablespoons kecap manis
• 80g (1/2 cup) unsalted roasted cashews

Method
Step 1. Combine the turkey, lemongrass, fish sauce and ginger in a bowl. Cover and place in the fridge for 10 minutes to marinate.

Step 2. Meanwhile, prepare the noodles following packet directions.

Step 3. Heat 2 teaspoons of oil in a wok over high heat. Stir-fry half the turkey for 2-3 minutes or until cooked through. Transfer to a bowl. Repeat with 2 teaspoons of oil and remaining turkey. Heat remaining oil in wok. Stir-fry carrot and broccolini stems for 1-2 minutes. Add broccolini florets and shallot. Stir-fry for 1 minute. Add turkey mixture, noodles, snow peas and kecap manis. Stir-fry for 1-2 minutes or until vegetables are tender crisp and the mixture is heated through. Divide among serving bowls. Top with cashews.

Apricot Muesli Balls Recipe

Ingredients

• 2 cups toasted muesli
• 1 cup dried apricots
• 1/4 cup honey
• 60g butter, melted
• 3/4 cup shredded coconut

Method
Step 1. Place muesli, apricots, honey and warm, melted butter in a food processor. Process for 2 to 3 minutes or until well combined.

Step 2. Place coconut in a shallow dish. Roll tablespoons of muesli mixture into balls. Coat balls in coconut. Set aside to cool for 15 minutes before serving.