SALMON ROULADE WITH CRAB SAUCE

They may look complicated but these delicate and impressive salmon rolls are surprisingly easy to prepare.

INGREDIENTS

• 6 (about 120g each) skinless salmon fillets, pin-boned
• 3 tablespoons (1/4 cup) plain flour, plus 2 teaspoons extra for sauce
• 1 tablespoon sweet paprika
• 1 tablespoon dried thyme
• 2 tablespoons extra virgin olive oil
• 2 cups grape tomatoes, halved
• 1/2 teaspoon cayenne pepper
• 150ml dry white wine
• 1 cup (250ml) thick cream
• 250g fresh crabmeat
• 2 tablespoons basil leaves, finely sliced, plus extra leaves to garnish

• METHOD

  • 1
    To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
  • 2
    Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
  • 3
    Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
  • 4
    Preheat oven to 160°C.
  • 5
    Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other flat side, then place on a tray in the oven for 5 minutes until just cooked.
  • 6
    Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
  • 7
    Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.

CRUNCHY SPROUT SLAW

The bite you get from this slaw’s raw elements brings some welcome freshness to the table.

INGREDIENTS

• 600g brussels sprouts
• 2 carrots, different colours if possible, peeled
• 1 kohlrabi, peeled
• 8 radishes, different colours if possible
• 2 small red onions
• 2 tsp red wine vinegar
• 1 tsp English mustard
• 1/4 cup (60ml) extra virgin olive oil
• 1 long red chilli, seeds removed, finely chopped
• 1 bunch chervil, half finely chopped
• 1/4 cup (25g) flaked almonds

• METHOD

  • 1
    Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, kohlrabi and radishes. Combine in a large bowl and set aside.
  • 2
    Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly.
  • 3
    In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chilli and finely chopped chervil.
  • 4
    Place almonds in a frypan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside.
  • 5
    When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds and top with remaining chervil.

PALEO NACHOS

INGREDIENTS

• 2 large sweet potatoes, thinly sliced lengthways using a mandoline
• 1/3 cup (80ml) extra virgin olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, chopped
• 1 red capsicum, finely chopped
• 1 small eggplant, finely chopped
• 350g lean beef mince
• 2 tsp ground cumin
• 1 tsp ground chilli
• 2 tsp dried oregano flakes
• 21/2 tsp smoked paprika (pimenton)
• 400g can chopped tomatoes
• 11/2 tsp Worcestershire sauce
• 1/2 cup (125ml) coconut cream, chilled
• Juice of 1 lime
• Charred jalapenos, halved avocado and coriander leaves, to serve

Tomato salsa

• 250g cherry tomatoes, halved
• 1/3 cup coriander leaves, roughly chopped
• 1 garlic clove, crushed
• Juice of 2 limes

• METHOD

  • 1
    Preheat the oven to 150°C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with 2 tbs oil. Bake for 15 minutes or until beginning to dry out. Reduce oven to 110°C and bake, turning and swapping trays every 15 minutes, for a further 1 hour or until crisp. Remove from oven and cool.
  • 2
    Combine salsa ingredients in a bowl, season with salt and set aside.
  • 3
    Heat 1 tbs oil in a large frypan over medium heat. Cook the onion, garlic and capsicum for 8 minutes or until softened. Remove onion mixture from pan and set aside. Add eggplant and remaining 1 tbs oil to pan. Increase heat to high and cook for 8 minutes or until tender and golden. Remove the eggplant from pan using a slotted spoon and set aside. Add mince, cumin, chilli, oregano and 2 tsp paprika to pan. Cook, stirring, for 5 minutes or until meat is browned. Add the tomato, Worcestershire sauce and 2 cups (500ml) water, then return onion, garlic, capsicum and eggplant to pan. Cook for 15 minutes or until thick and reduced. Season to taste.
  • 4
    Meanwhile, combine coconut cream, lime juice and remaining 1/2 tsp paprika in a bowl. Season with salt and set aside.
  • 5
    Arrange sweet potato chips in a serving dish and top with the spicy beef mixture, charred jalapenos, avocado, coriander, tomato salsa and coconut cream dressing.

BEEF-CHEEK MINESTRONE

Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this beef-cheek minestrone.

INGREDIENTS

• 2 tablespoons olive oil
• 500g beef cheeks (see note), trimmed, chopped into 2cm pieces
• 2 each carrots, celery stalks and garlic cloves, finely chopped
• 1 onion, finely chopped
• 1/3 cup (95g) tomato paste
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1L (4 cups) beef stock
• 125g risoni pasta (orzo)
• 100g baby spinach leaves
• Parmesan, pesto and grissini to serve

• METHOD

  • 1
    Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.
  • 2
    Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.
  • 3
    Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

  • NOTES

    -

    Order beef cheeks from your butcher.
  • 
    

LAMB AND POTATO CURRY

This hearty winter Lamb curry is perfect for curing the Winter blues

INGREDIENTS

• 225g unsalted butter
• 1kg onions, chopped
• 100g fresh ginger, finely chopped
• 100g garlic cloves, chopped
• 4 medium-hot red chillies, finely chopped
• 1 tbs crushed pasilla chillies* or dried chilli flakes
• 2 x 400g cans chopped tomatoes
• 2 tbs ground turmeric
• 2 tbs ground cumin
• 2 tbs ground coriander
• 4 tbs sweet paprika
• 2kg lean lamb (such as leg),
• skin and excess fat trimmed, cut into 4cm pieces
• 400ml can coconut milk
• 1kg small waxy potatoes
• (such as kipfler or nicola), peeled, cut into 2-3cm pieces
• 2 tbs sunfl ower or canola oil
• 2 tbs black mustard seeds
• 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish

• METHOD

  • 1
    Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic, red chilli and crushed pasilla chillies or dried chilli flakes and cook, stirring occasionally, for 20-30 minutes until the onion mixture is soft and lightly browned.
  • 2
    Spoon the onion mixture into a blender or food processor and blend to a smooth paste. Return to the pan and add the tomatoes, spices, lamb, coconut milk, 300ml water and 4 teaspoons salt, then bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 11/4 hours. Stir in the potatoes, cover and continue to cook for 20-25 minutes until potatoes are tender. (If you’re making this curry the day before, cool to room temperature, then refrigerate until needed.)
  • 3
    Shortly before serving, heat the oil in a small saucepan over medium heat. Add the mustard seeds and leave them to sizzle vigorously for a few seconds. Add them to the piping-hot curry and stir in with the coriander and more seasoning, if necessary. Sprinkle with extra coriander leaves to garnish.

  • NOTES

    -

    This curry tastes all the better if it has been allowed to stand for a day. Allow it to cool, then store in an airtight container in the fridge. Pasilla chillies are available from specialty spice shops.

ROASTED CARROT SOUP WITH GOAT'S CHEESE TOAST

INGREDIENTS

• 1kg carrots, halved, cut into 3cm pieces
• 3cm piece ginger
• 100ml extra virgin olive oil, plus extra
• 1½ tsp cumin seeds
• 1 tsp coriander seeds
• 8 sprigs thyme, leaves picked
• 2 onions, skin on and whole
• 200g speck, rind removed
• 1 large bulb garlic plus 1 clove minced
• 1L chicken or vegetable stock
• 400g can chickpeas, drained and rinsed
• Micro coriander to serve (optional)
• 4 slices sourdough, toasted
• 150g goat’s cheese

• METHOD

  • 1
    Preheat oven to 200ºC
  • 2
    Place the carrots and ginger in a casserole, then add 2 tbs oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and ½ tsp cracked pepper. Toss to combine.
  • 3
    Add the onions, speck and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender.
  • 4
    Add the stock and 1 cup (250ml) water to the pan and cook for a further 10 minutes or until hot.
  • 5
    Remove from oven. Squeeze garlic from the bulb and peel the onion. Use a stick blender to process the contents of the casserole until smooth. Return to oven or place on stovetop to heat if required.
  • 6
    Heat ¼ cup (60ml) oil in a frypan over medium-high heat. Add chickpeas and ½ tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp. Drain, then season with salt. Top soup with chickpeas and coriander. Serve with sourdough spread with goat’s cheese.

SPICED MAPLE PUMPKIN WITH COCONUT YOGURT AND LIME

A nutritional side dish that is not only healthy but the whole family will enjoy.

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1/2 tsp ground cinnamon (we used Woolworths Select)
• 1.5kg Jap pumpkin, cut into wedges
• Coconut yoghurt, lime wedges and coriander leaves, to serve

Maple and cinnamon dressing

• 1 tbs tamarind puree
• 2 tbs maple syrup
• 1 tbs light soy sauce
• 1 tsp ground cinnamon (we used Woolworths Select)
• Juice of 1/2 lime
• 1/4 cup (60ml) olive oil

• METHOD

  • 1
    Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
  • 2
    Whisk oil and cinnamon in a small bowl. Season, then rub all over the pumpkin to coat. Place pumpkin wedges upright on tray so skin is in contact with tray.
  • 3
    Roast for 40 minutes or until tender and edges are slightly charred.
  • 4
    Meanwhile, for the dressing, combine tamarind, maple syrup, soy, cinnamon and lime juice in a small bowl. Gradually whisk in the oil until well combined.
  • 5
    Place the pumpkin on a large platter, drizzle over dressing and serve with yoghurt, lime and coriander.

 MODERN CHICKEN STROGAN OFF

INGREDIENTS

• 1 tsp smoked paprika
• 1 tbs extra virgin olive oil
• 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms
• 4 sprigs oregano
• 2 garlic cloves, sliced
• 1⁄2 cup (125ml) white wine
• 1⁄2 cup (125ml) sour cream
• 1 tbs Dijon mustard
• 2 bunches broccolini, blanched
• Micro radish, to serve (optional)

• METHOD

  • 1
    Season the underside (not skin) of the chicken with paprika, salt and pepper.
  • 2
    Drizzle oil in a frypan then place chicken skin side down in the cold pan.
  • 3
    Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through.
  • 4
    Remove from the pan and keep warm, keeping fat in the pan. Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
  • 5
    Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
  • 6
    Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.

PEPPER SALMON ESCALOPES WITH DILL PESTO

A fast and fresh salmon dish served with an easy dill dressing. Healthy with a zing of delicious

INGREDIENTS

• 800g salmon fillet (skin on), pin-boned
• Finely grated zest and juice of 1/2 lemon
• 2 tbs extra virgin olive oil
• 1/2 tsp ground white pepper
• Micro basil, to serve

Dill Pesto

• 1/2 cup dill, finely chopped
• 11/2 cups chopped flat-leaf parsley leaves
• 1/3 cup (25g) finely grated parmesan
• 150ml extra virgin olive oil
• 1/3 cup (55g) almonds, chopped
• 2 anchovy fillets in oil, drained, finely chopped
• 1 garlic clove, grated
• Juice of 1/2 lemon

• METHOD

  • 1
    For the pesto combine all the ingredients in a bowl and season to taste. Set aside.
  • 2
    Slice salmon on a 45-degree angle into 2cm-thick slices. Combine lemon zest and juice, oil, pepper and 1/2 tsp salt in a bowl.
  • 3
    Brush over salmon. Heat a non-stick frypan over medium-high heat. In batches, cook salmon, skin-side down, for 11/2 minutes or until crisp, then turn and cook for a further 30 seconds or until cooked to your liking.
  • 4
    Scatter with basil and serve with pesto.