Soy, honey and ginger roast chicken

Soy, honey and ginger roast chicken

Ingredients (4 servings) 1/3 cup soy sauce 1/4 cup honey 3cm piece fresh ginger, peeled, finely grated 2 garlic cloves, crushed 1 teaspoon sesame seeds 4 large quarter chicken pieces Method Combine soy sauce, honey, ginger, garlic and sesame seeds in a glass or ceramic dish. Add chicken. Toss to coat. Cover. Refrigerate for 2…

Cheat's slow-roasted tomatoes

Cheat’s slow-roasted tomatoes

Ingredients (2 cups) 6 x 400g cans whole peeled tomatoes 6 garlic cloves, peeled, halved 8 sprigs fresh oregano 8 sprigs fresh thyme 2 tablespoons extra virgin olive oil 1 teaspoon sea salt ½ teaspoon cracked black pepper Olive oil, to store Method Preheat oven to 140C/120C fan-forced. Drain tomatoes. Cut each tomato in half…

Tomato & coriander salsa

Tomato & coriander salsa

Ingredients 1 x ±200g punnet grape tomatoes, quartered ½ red onion, finely chopped 1/3 cup chopped fresh coriander 2 teaspoons fresh lime juice ½ teaspoon finely chopped fresh red chilli (optional) Method Combine the tomato, onion, coriander, lime juice and chilli, if desired, in a bowl. Cover with plastic wrap and set aside for 1…

Grilled fish with banana, mango and chilli salsa

Grilled fish with banana, mango and chilli salsa

Ingredients (4 servings) 1 tablespoon olive oil 4 x ±150g firm white fish fillets (like hake) 2 medium bananas, finely chopped 1 medium mango, finely chopped 1 long red chilli, seeded, finely chopped (optional) 1/4 cup finely chopped fresh coriander leaves 1 tablespoon lime juice Mixed salad leaves and lime wedges, to serve Method Heat…

Broccoli frittata

Broccoli frittata

Ingredients 300g sweet potato, peeled, cut into 2cm cubes 300g broccoli, florets removed and halved lengthways, stem cut into 1cm pieces Olive oil spray 8 Eggs, lightly beaten 2 garlic cloves, crushed 60g roasted red capsicum strips 1/4 cup (60ml) milk 1/3 cup (40g) parmesan, grated Salt and pepper 60g rocket 2 teaspoons balsamic vinegar…

Beetroot hummus

Beetroot hummus

Ingredients (makes 1½ Cup) 150g fresh beetroot, cooked until tender, peeled 400g can chickpeas, drained and rinsed 1 clove garlic 2 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon cumin 6 large fresh mint leaves Extra virgin olive oil, to serve Method Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, ½…

Baked fish with roast onion and tomato

Baked fish with roast onion and tomato

Ingredients (4 servings) 2 x ±240g punnets cherry tomatoes 2 large red onions, cut into thin wedges 2 tablespoons olive oil 4 (about 150g each) white fish fillets – Hake 80g (1/3 cup) bought basil pesto Method Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2…

Roasted vegetable salad

Roasted vegetable salad

Ingredients (4 servings) 400g cauliflower, cut into florets 1 red capsicum (bell pepper), thickly sliced 400g pumpkin, peeled, cut into thin wedges 1 tablespoon extra virgin olive oil 250 packet cooked whole baby beetroot, quartered 60g baby spinach ¼ cup walnuts, toasted, chopped 2 tablespoons dried cranberries 2 teaspoons orange zest ¼ cup fresh mint…

Barbecued garlic and herb mushrooms

Barbecued garlic and herb mushrooms

Ingredients (4 servings) 2 tablespoons Olive oil 2 garlic cloves, crushed 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 4 (150g each) large flat mushrooms Lemon wedges, to serve Method Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush mushrooms with oil mixture.…