A light and easy sushi bowl to help kickstart your week of healthy eating.

 BROWN RICE AND SMOKED SALMON SUSHI BOWLS

INGREDIENTS

• 150g brown rice
• 2 tbs rice vinegar
• 1 tsp mirin
• 1 tbs soy sauce
• 1/2 tbs each white and black sesame seeds, plus extra to serve
• 11/2 tbs mayonnaise
• 1 tsp Sriracha
• Juice of 1/2 lime, plus lime wedges to serve
• 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
• 140g smoked salmon
• 1/2 avocado, cut into thin slices
• 200g frozen edamame pods, blanched
• 2 tsp pickled ginger

• METHOD

  • 1
    Cook the rice according to packet instructions, then drain and set aside.
  • 2
    Combine the rice vinegar, mirin and soy sauce in a bowl. Add the rice and toss to coat, then sprinkle in the sesame seeds. Set aside.
  • 3
    Combine the mayonnaise, Sriracha, lime juice and coriander in a small bowl. Divide the rice among two serving bowls and top with smoked salmon, spicy mayonnaise, avocado, edamame, ginger and extra coriander leaves
  • 4
    Sprinkle over extra sesame seeds and serve with lime wedges to squeeze over.

SOY-POACHED CHICKEN WITH LEMONGRASS BROWN RICE

This fragrant dish is not only easy to make

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, but it's also downright tasty too.

INGREDIENTS

• 1.6kg whole chicken
• 1 garlic bulb, halved diagonally
• 100g ginger (unpeeled), thinly sliced
• 1 red onion, halved
• 4 kaffir lime leaves, bruised
• 1 lemongrass stalk (white part only), halved lengthways
• 2 cups (500ml) soy sauce
• 1 cup (250ml) rice wine vinegar
• 1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
• 2 long green chillies, halved lengthways, plus extra thinly sliced to serve
• Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve

Lemongrass rice

• 2 cups (400g) brown rice
• 1 lemongrass stalk (white part only), bruised
• 4 thin slices ginger
• 2 kaffir lime leaves, bruised

• METHOD

  • 1
    Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.
  • 2
    Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.
  • 3
    Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour or until the chicken is cooked through.
  • 4
    Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.
  • 5
    Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.
  • 6
    Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.

A great green sauce for a great steak.

BEEF TAGLIATA WITH CAVOLO NERO DRESSING

INGREDIENTS

• 2 tbs extra virgin olive oil
• 1 garlic clove, crushed
• 2 x 300g rump steaks
• Green salad to serve

Cavolo nero dressing

• 1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
• ¼ cup (60ml) extra virgin olive oil
• ½ garlic clove, crushed
• 2 tbs white balsamic vinegar or white wine vinegar

• METHOD

  • 1
    For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
  • 2
    ombine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
  • 3
    Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
  • 4
    Slice steak, top with cavolo nero dressing and serve with green salad.

Sometimes the most simple recipes are the most delicious. Try this modern take on the roast chicken served with pasta, you won't be disappointed.

MISO BUTTER CHICKEN WITH ROAST CARROTS AND SPAGHETTI

Sometimes the most simple recipes are the most delicious.

INGREDIENTS

• 1.4kg whole chicken, butterflied
• 1/3 cup (105g) white (shiro) miso paste
• 100g unsalted butter, softened
• 3 garlic cloves, chopped
• 1 large bunch baby (Dutch) carrots, blanched, trimmed, tops reserved
• 400g spaghetti (we used Woolworths Macro organic spaghetti)

• METHOD

  • 1
    Preheat oven to 200°C. Place chicken on a baking tray. Combine miso and 70g butter in a bowl with two-thirds garlic. Run your fingers under the skin of the breast and thigh to loosen, being careful not to tear skin. Rub butter mixture under skin onto breast and thigh. Season.
  • 2
    Place carrots around chicken and roast for 35 minutes or until juices run clear when thigh is pierced. Cook pasta in a pan of boiling salted water according to packet instructions.
  • 3
    Melt remaining 30g butter in a frypan over medium heat. Cook remaining garlic, stirring, for 2 minutes or until fragrant.
  • 4
    Roughly chop carrot tops, add to pan and cook for 2 minutes or until wilted. Season with salt. Pour chicken roasting juices into pan and scrape any remaining miso on tray into pan.
  • 5
    Add pasta and toss to coat. Cut the chicken into pieces and remove from bone. Serve with pasta and carrots.

A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

ROAST MISO MUSHROOMS WITH GAI LAN

A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

INGREDIENTS

• 75g unsalted butter, softened
• 1 tbs white miso paste
• 2 garlic cloves, crushed
• 16 small or 8 large portobello mushrooms
• 2 bunches gai lan (Chinese broccoli, or other Asian greens)
• 2 tsp grated ginger
• 2 tbs kecap manis
• 2 tsp sesame oil
• 2 tsp sesame seeds, to serve
• Steamed rice, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
  • 2
    Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.
  • 3
    Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.

PEAR AND BLUEBERRY WAFFLES WITH CHOCOLATE SAUCE AND CUSTARD

Don't save waffles for breakfast, this chocolate drizzled version with fresh blueberries makes the perfect easy weeknight dessert.

INGREDIENTS

• 100g dark chocolate, chopped
• 300ml pure (thin) cream
• 8 large store-bought waffles
• 4 poached pears or 800g can pear halves
• 125g punnet blueberries

Vanilla custard

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• 1 cup (250ml) milk
• 300ml pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 5 large egg yolks
• 1/3 cup (75g) caster sugar

• METHOD

  • 1
    For the custard, heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  • 2
    Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  • 3
    Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.
  • 4
    To make the chocolate sauce, combine dark chocolate and cream in a small saucepan and stir over medium-low heat until the chocolate is melted.
  • 5
    Toast waffles according to packet instructions, then place on serving plates. Slice pears into wedges and place on waffles. Drizzle with the custard, then top with blueberries and warm chocolate sauce

ANZAC CRUMBLE PEACH PARFAIT

ANZAC CRUMBLE PEACH PARFAIT

Valli Little decided to try it for herself, adding an Aussie Anzac biscuit twist.

INGREDIENTS

• 8 Anzac biscuits, broken into pieces
• 3/4 cup (110g) slivered almonds, lightly toasted
• 2 eggwhites
• 1/2 cup (110g) caster sugar
• 1/2 teaspoon vanilla extract
• 8 canned peach halves in syrup or 4 ripe peaches, peeled (see note), halved
• 30g unsalted butter, softened
• Vanilla custard and vanilla ice cream, to serve

• METHOD

  • 1
    Preheat the oven to 180°C.
  • 2
    Whiz Anzac biscuits and almonds in a food processor until the mixture resembles breadcrumbs. Set aside.
  • 3
    Whisk eggwhites with electric beaters for 2-3 minutes until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, whisking constantly. Fold in biscuit mixture and vanilla until just combined.
  • 4
    Place peach halves, cut-side up, on a baking tray. Top the peaches with the biscuit mixture, then dot the tops with butter. Bake for 20 minutes or until the crumble is set and golden.
  • 5
    Drizzle peaches with custard and serve warm with vanilla ice cream.