Pizza Omelette

Pizza omelette

Ingredients (4 servings) 8 eggs, beaten 1 tsp oregano 1 tbsp olive oil 4 tbsp tomato passata sauce (from a jar) handful of stoned black olives 85g vegetarian cheddar, grated Method Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, [Continue Reading]

Barbecued chicken with balsamic and honey

Barbecued chicken with balsamic and honey

Ingredients (8 servings) 2 x ±1.3kg chickens, butterflied 1 tablespoon olive oil 1 cup balsamic vinegar 2 tablespoons honey 2 tablespoons brown sugar 4 garlic cloves, crushed 2 long red chillies, finely chopped 2 oranges, peeled, sliced (optional) ¼ cup fresh mint leaves Method Preheat a barbecue (with hood) hot plate on medium, with hood [Continue Reading]

Tomato, red onion and balsamic salsa

Tomato, red onion and balsamic salsa

Ingredients (4 servings) 2 ½ tablespoons extra-virgin olive oil 1 garlic clove, crushed 1 tablespoon balsamic vinegar 500g grape or mini tomatoes, roughly chopped 1 small red onion, finely diced ¼ cup flat-leaf parsley leaves, chopped Method Place oil, garlic and vinegar in a bowl. Add tomatoes, onion and parsley. Season with salt and pepper [Continue Reading]

Balsamic garlic beans

Balsamic garlic beans

Ingredients (8 servings) 500g green beans, trimmed 2 garlic cloves, crushed 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon balsamic vinegar 2 teaspoons olive oil Method Cook beans in a saucepan of boiling water for 2 to 3 minutes or until tender. Drain. Place garlic, parsley, vinegar and oil in a screw-top jar. Secure [Continue Reading]

Herb and lime marinated chicken

Herb and lime marinated chicken

Ingredients (6 servings) 12 chicken thigh fillets, trimmed 6 limes, plus extra wedges to serve 2 tablespoons olive oil 1 green chilli, seeds removed, finely chopped, plus extra to serve Handful mint leaves, finely chopped Handful coriander leaves, finely chopped, plus extra leaves to serve Method Finely grate the zest of 2 limes into a [Continue Reading]