VEGETABLE TAGINE SALAD (VEGETARIAN)

INGREDIENTS

• 1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)
• 1 carrot, sliced 2cm thick
• 1 zucchini, sliced 2cm thick
• 400g can chickpeas, rinsed, drained
• 2 tbs Moroccan seasoning
• 1/3 cup (80ml) olive oil
• 1 cup (200g) couscous
• 1 1/2 cups (375ml) vegetable stock, heated
• Grated zest and juice of 1 lemon
• 250g punnet cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1/2 bunch mint, leaves picked
• 1/2 bunch coriander, leaves picked
• 2 tbs flaked almonds, toasted
• 170g tub tzatziki

• METHOD

  • 1
    Preheat the oven to 200°C and line a baking tray with baking paper.
  • 2
    In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.
  • 3
    Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate.
  • 4
    Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
  • 5
    Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
  • 6
    Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.
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SWEET POTATO AND TALEGGIO STACK (VEGETARIAN

The mild flavour of the Taleggio cheese gives the veggies and herbs room to shine in this vegetarian dish.

INGREDIENTS

• 1 large (about 300g) potato, cut into 2cm pieces
• 2 small (about 700g) sweet potatoes, cut into 2cm pieces
• 1 garlic clove, chopped
• 2 tablespoons olive oil
• 2 tablespoons thyme leaves
• 1/2 cup (125ml) thickened cream
• 250g Taleggio, rind removed, chopped
• 12 fresh cannelloni sheets or lasagne sheets cut into 10cm x 15cm pieces
• 1/3 cup (110g) onion jam

• METHOD

  • 1
    Preheat oven to 200°C and line a large baking tray with foil.
  • 2
    Toss potato, sweet potato, garlic, oil and 1 tablespoon thyme together, then spread out on the baking tray. Season with sea salt and freshly ground black pepper, then bake for 25-30 minutes until golden and slightly crisp.
  • 3
    Meanwhile, stir cream, 100g Taleggio and remaining 1 tablespoon thyme in a saucepan over medium-low heat until Taleggio has melted. Season and cool slightly.
  • 4
    Blanch the pasta sheets in pan of boiling, salted water for 30 seconds, then drain. Place 4 pasta sheets on a baking paper-lined baking tray. Spread with half the onion jam and top with half the roasted vegetables and 75g Taleggio. Repeat layers, then top with remaining 4 pasta sheets. Pour over cheese sauce and bake for 8-10 minutes until golden and bubbling. Serve immediately.

  • NOTES

    -

    Taleggio is a washed-rind Italian cheese from delis. Cannelloni sheets are available from supermarkets.
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MATT MORAN'S SUPER EASY WINTER BEAN SOUP

SUPER EASY WINTER BEAN SOUP

This soup is perfect for those chilly winter evenings.

INGREDIENTS

• 100g smoked pancetta, rind removed and chopped
• 1 tbs extra virgin olive oil
• 5 sage leaves, chopped
• 2 carrots, chopped
• 1 red onion, chopped
• 2 celery sticks, chopped
• 4 garlic cloves, chopped
• 400g can diced tomatoes
• 400g can cherry tomatoes
• 1L reduced salt chicken stock
• 400g can cannellini beans, rinsed and drained
• 400g can borlotti beans, rinsed and drained
• 100g ditalini (or other small pasta)
• ½ bunch cavolo nero, stalks removed and chopped
• Toasted ciabatta, chopped flat-leaf parsley and grated parmesan to serve

• METHOD

  • 1
    Place the pancetta and oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until golden.
  • 2
    Add the sage and cook for a further minute. Add the carrot, onion, celery and garlic and cook for 3-4 minutes until softened, then add the tomatoes and chicken stock. Season and cook for 10 minutes.
  • 3
    Add the beans, pasta and 1 cup (250ml) water. Bring to a simmer and cook for 6-8 minutes until pasta is tender. Add the cavolo nero and cook for a further 2 minutes.
  • 4
    Season to taste, top with parsley and parmesan, then serve with toasted ciabatta.

Mince Curry

A quick and tasty curry that's low in fat and easy to throw together mid-week.

Ingredients

• 200 g beef mince
• 2 tsp garlic
• 1 tsp ginger
• 1 onion finely chopped
• 1 zucchini grated
• 1 carrot grated
• 400 g Indian-style canned chopped tomato
• 200 g water
• 5 tsp curry powder

• Method

  • STEP 1Fry the onion, zucchini, carrot, garlic and ginger until onion is soft and transparent.
  • STEP 2Add curry powder and cook for 1-2 minutes.
  • STEP 3Add the mince and continue frying until mince is browned and broken up.
  • STEP 4Stir in can of tomatoes along with a half can measure of water.
  • STEP 5Reduce temperature and allow to simmer for 15 minutes.

  Notes

  I use Watties tomatoes. This can be served with rice, or mashed or baked jacket potato. Add any other vegetable you like such as beans or peas. Use any mince e.g. chicken or pork. Plain canned tomato can also be used.

CHORIZO CASSOULET

INGREDIENTS

• 2 tbs olive oil
• 3 each good-quality pork and fresh chorizo sausages* (see Cook’s Notes)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp tomato paste
• 1 tsp hot paprika
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1 cup (250ml) chicken stock
• 1 tbs thyme leaves
• 400g can each cannellini and red kidney beans, rinsed, drained
• 1 cup (70g) fresh breadcrumbs
• 1 tbs lemon zest
• Salad leaves, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Heat 1 tbs oil in a flameproof casserole over medium-high heat, then add sausages and cook, turning, for 3-4 minutes until browned. Remove from pan and set aside.
  • 2
    Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 minutes until softened. Add three-quarters of the garlic and cook for 1 minute or until fragrant. Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 minutes until slightly reduced. Add tomatoes, stock and 2 tsp thyme, then simmer for 5-6 minutes until slightly thickened.
  • 3
    Thickly slice the sausages and return to the casserole with the beans, then transfer to the oven and bake for 25 minutes.
  • 4
    Meanwhile, combine breadcrumbs and zest with remaining garlic, 1 tbs oil and 2 tsp thyme.
  • 5
    Scatter crumbs over cassoulet then bake for a final 15 minutes or until golden. Serve with salad leaves.

Twice Cooked Pork Belly

Pork belly has a lovely texture and is delicious especially when cooked slowly. The sweet, gentle aroma of the star anise goes wonderfully well with the pork belly. The pork skin is crisp and melts in your mouth.

Ingredients

• 1 kg pork belly whole
• 6 star anise
• 2 onion peeled sliced
• 1 tsp sea salt
• 3 tbs vegetable oil
• 1 cup water

Sauce

• 1/2 cup brown sugar
• 1 cup chicken stock (liquid)
• 1/3 cup red wine vinegar
• 1/2 cinnamon stick
• 1 orange juiced
• 3 strips orange rind

• Method

  • STEP 1Score the skin of the pork belly with a very sharp knife.
  • STEP 2Rub oil over pork belly.
  • STEP 3Rub sea salt into the pork skin and set aside for a few minutes.
  • STEP 4Preheat oven to 250C.
  • STEP 5In a deep roasting pan, place the onion, star anise and approximately 1 cup of water.
  • STEP 6Place pork belly onto a wire rack which fits into the roasting pan and place over onion and star anise mixture.
  • STEP 7Cook for 30 minutes.
  • STEP 8Reduce the oven temperature to 150C and slow cook for 2 hours. Remove from oven. Do not baste the pork during cooking.
  • STEP 9Reserve pan juices, fat skimmed off. Set onions aside for serving. Reserve star anise.
  • STEP 10When ready to serve, place into oven at 160C and cook for 1 hour.
  • STEP 11During the last 10 minutes, increase temperature to 220C and place pork near the top of the oven, so that the skin browns and crisps. Do not allow to burn.
  • STEP 12Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices.
  • STEP 13Cook, stirring over medium heat, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes or until syrupy.
  • STEP 14Stir in chicken stock and simmer for another 5 minutes or until slightly reduced.
  • STEP 15Add the orange juice and peel, reduce the heat to low and simmer gently until syrupy.
  • STEP 16Season to taste.

  Notes

  Keep an eye out for the pan juices, adding water to the pan as needed. This makes the pork juicy and the star anise permeates into the pork meat. Serve with the cooked onions, steamed rice or a crisp salad.

KIMCHI FRIED RICE WITH BACON AND EGGS

A tasty meal spiked with the flavours of Korea that can be made quickly and easily.

INGREDIENTS

• 1 tbs rice bran oil, plus extra to shallow-fry
• 1 small onion, finely chopped
• 4 bacon rashers, finely chopped
• 1 tbs ginger, grated
• 2 garlic cloves, crushed
• 1 cup (120g) fresh peas, or frozen peas
• 1 cup (190g) kimchi, roughly chopped,
• 2 tbs kimchi juice
• 4 cups white rice, cooked, cold
• 4 eggs
• 2 tsp sesame oil
• 2 tsp soy sauce
• 30g unsalted butter
• Thinly sliced garlic chives, to serve

• METHOD

  • 1
    Heat the rice bran oil in a wok over medium-high heat. Add onion and bacon, and cook, stirring, for 3-4 minutes until onion is soft and bacon is starting to crisp. Add ginger and garlic, and cook for 30 seconds or until fragrant. Add peas, kimchi and rice, then cook, stirring, for 1-2 minutes until heated through. Set aside.
  • 2
    Heat 2cm rice bran oil in a frypan over medium-high heat. Carefully break 2 eggs into oil and fry until cooked to your liking. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
  • 3
    Return wok to medium-high heat. Add sesame oil, soy sauce, butter and reserved kimchi juice, and stir to warm through.
  • 4
    Divide rice among bowls and top each with a fried egg and garlic chives to serve.