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.

SHANNON BENNETT'S QUICK STIR-FRIED LAMB FILLET WITH CRISPY ONIONS

INGREDIENTS

• 1⁄2 cup (125ml) sunflower oil
• 2 small red onions, cut into rings
• 2 eggwhites, lightly beaten
• 1/2 cup (65g) rice flour
• 2 x 300g lamb backstraps
• 100ml oyster sauce
• 1 tbs sesame oil
• 2 garlic cloves, crushed
• 11⁄2 cups (300g) brown rice, cooked
• 1 cup (200g) frozen soya beans or podded broad beans, blanched
• 4 radishes, thinly sliced
• Micro coriander and black sesame seeds to serve (optional)

• METHOD

  • 1
    Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour.
  • 2
    Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.
  • 3
    Coat lamb in 1⁄4 cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.
  • 4
    Add sesame oil and garlic to the pan and cook for 1 minute or until fragrant then add the rice and stir to coat. Add the remaining oyster sauce and cook, tossing for 2-3 minutes, then divide between bowls.
  • 5
    Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds.

GOAT'S CHEESE TART WITH CHIA SEED PASTRY

INGREDIENTS

• 1 2/3 cups (250g) plain flour
• 175g chilled unsalted butter, chopped
• 2 tablespoons black chia seeds
• 4 eggs, plus 1 egg yolk
• 2 red onions, thinly sliced
• 1 tablespoon chopped thyme leaves
• 1 1/2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 300ml pure (thin) cream
• 300g soft goat's cheese
• Fresh seasonal produce, to top

• METHOD

  • 1
    Place flour, 125g butter and 1/2 tsp salt in a food processor and process until mixture resembles fine crumbs. Add chia seeds, 1 egg and 1 tbs iced water, and pulse until mixtures comes together in a smooth ball. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes. Melt remaining 50g butter in a frypan over medium-low heat. Add onion and thyme, and cook, stirring occasionally, for 30 minutes or until onion is soft. Add sugar and vinegar, then cook for a further 5 minutes or until onion is caramelised. Set aside to cool.
  • 2
    Grease a 26cm loose-bottom tart pan. Roll out pastry on a lightly floured work surface to 3mm thick, then use to line prepared pan. Chill for 15 minutes.
  • 3
    Preheat the oven to 190°C.
  • 4
    Prick pastry base with a fork, then line with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5-6 minutes until the pastry is pale golden. Reduce the oven temperature to 170°C.
  • 5
    Meanwhile, place the remaining 3 eggs and yolk in a clean food processor with the cream and goat's cheese. Season and whiz until smooth. Spread onion mixture over pastry base, spread over the goat's cheese mixture, then return tart to the oven for 25 minutes or until filling is just set. Cool in the pan for 10 minutes.
  • 6
    To serve, top with the beetroot, fig and pomegranate salad with goat’s cheese.

LEEK, ALMOND AND BRUISED TOMATO GALETTE

'Use it, don't lose it' is the motto of no-waste warrior Phoebe Wood, who comes to the rescue with this upcycled leek, almond and bruised tomato galette recipe.    

INGREDIENTS

• 5 over-ripe or bruised truss or roma tomatoes, chopped
• 3 leeks, thinly sliced
• 1/2 bunch hard herbs, such as thyme or rosemary
• 1/3 cup (80ml) extra virgin olive oil
• 1 bunch micro basil, leaves picked
• 1/3 cup (55g) roasted almonds, chopped
• 2/3 cup (50g) finely grated parmesan, plus extra to serve
• 2 tbs baby capers in vinegar, drained
• 1 egg, lightly beaten
• Sliced mixed heirloom tomatoes and vine-ripened cherry tomatoes, to serve

Spelt pastry

• 22/3 cups (400g) white spelt flour
• 200g cold unsalted butter, chopped
• 1/4 cup (60ml) apple cider vinegar

• METHOD

  • 1
    For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until the dough comes together. Enclose in plastic wrap and chill for 3 hours.
  • 2
    Preheat oven to 200°C. Line a baking tray with foil and place bruised tomato, leek and hard herbs on top. Drizzle with oil and season. Roast for 40 minutes or until leek is very tender. Transfer mixture to a colander set over a bowl and set aside to drain and cool, reserving the liquid. Discard the herb sprigs.
  • 3
    Meanwhile, roughly chop half the basil leaves and place in a bowl with almonds, parmesan and capers. Roll out pastry on a lightly floured work surface until 3mm-thick, 30cm round and place on a baking paper-lined baking tray. Scatter over basil mixture, leaving a 7cm border, and top with leek mixture. Fold over pastry border to partially enclose filling. Brush with egg and cook for 50 minutes or until pastry is crisp and golden. Cool slightly.
  • 4
    Serve tart topped with sliced heirloom tomatoes,cherry tomatoes, remaining basil leaves and extra parmesan. Drizzle with reserved roasting juices and serve. 

SPICED TOMATO AFGHAN PIZZA

Using Afghan bread as a base, this recipe beats pizza delivery, on speed and taste. There's a sneaky serve of vege, too.

INGREDIENTS

• 1 large Afghan bread
• 100ml extra virgin olive oil
• 3 garlic cloves, crushed
• Finely grated zest of 1 lemon, plus extra wedges to serve
• 11/2 tbs dukkah
• 250g cherry tomatoes, sliced if large
• 3 vine-ripened tomatoes, sliced
• 2 small zucchinis, sliced
• 150g feta, crumbled
• 1/2 bunch flat-leaf parsley leaves, chopped

• METHOD

  • 1
    Place a baking tray in oven and preheat to 240°C. Place bread on a piece of baking paper. Combine oil, garlic, zest and dukkah in a bowl. Brush half over bread. Place tomatoes and zucchini in a bowl, toss with remaining oil mixture, then scatter over bread with feta. Transfer to preheated tray.
  • 2
    Reduce heat to 220°C. Bake for 20 minutes or until crisp and tomatoes collapse.
  • 3
    Top with parsley and serve with lemon.
  • 
    

PRAWNS WITH ROASTED CAPSICUM AND BUTTER BEANS

This simple, stylish seafood starter is a warm weather entertaining winner.

INGREDIENTS

• 3 large red capsicums, quartered
• 200g baby green beans
• Ice for an ice bath
• 2 x 300g cans butter beans, rinsed, drained
• 2 garlic cloves, finely chopped
• 1/4 large red onion, very thinly sliced
• Squeeze of lemon juice, to taste
• 2 tbs shredded basil
• 100ml extra virgin olive oil
• 80g unsalted butter
• 1kg green prawns, peeled (tails intact), deveined
• 1 small red chilli, finely chopped

• METHOD

  • 1
    Preheat grill to high and cook capsicum, skin-side up for 4-5 minutes until they blister and blacken. Remove, cover with a tea towel and leave for a few minutes, then remove skins. Slice one third into thin strips and finely chop the rest.
  • 2
    Blanch green beans in boiling, salted water for 3 minutes. Drain, then plunge into iced water to set their bright colour. Dry in a tea towel when cool and set aside.
  • 3
    In a bowl, mix butter beans, garlic, onion, lemon juice, basil, 1/4 cup (60ml) olive oil, capsicum strips, salt and pepper.
  • 4
    Heat butter and remaining oil in a deep frypan over medium-high heat. Cook prawns for 2-3 minutes, turning, until just cooked. Add chopped capsicum and chilli to warm through, season, then serve piled on the salad mixture.