HUEVOS RANCHEROS WITH BEANS

This is a take on the Mexican dish of eggs and spicy tomato sauce on tortillas. Capsicum gives sweetness and the chorizo lends a lovely smoky flavour. It’s brilliant for a late brunch.

INGREDIENTS

• 4 wholemeal tortillas, cut into small triangles
• 1 tbs olive oil
• 1 dried chorizo (about 170g), casing removed, crumbled
• 2 garlic cloves, thinly sliced
• 1 each red and yellow capsicum, seeds removed, thinly sliced
• 1 bunch spring onions, thinly sliced, plus extra to serve
• 2 long red chillies, thinly sliced, plus extra to serve
• 400g can chopped tomatoes
• 400g can mixed beans
• 2 cups (70g) baby spinach leaves
• 4 eggs
• Juice of 1 lime, plus lime wedges to serve
• Thinly sliced avocado, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Grease a baking tray and line with baking paper. Spread tortilla pieces over prepared tray and bake for 8-10 minutes or until golden.
  • 2
    Meanwhile, heat oil in a large frypan with a lid over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until starting to crisp. Add garlic, capsicum, spring onion and chilli, and cook, stirring regularly, for 10 minutes or until the vegetables have softened and caramelised.
  • 3
    Add tomato and beans, together with the canning liquid. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir through the baby spinach for 1 minute or until just wilted.
  • 4
    Using a spoon, make 4 small wells in the mixture, then carefully crack an egg into each. Cover and cook for 3-4 minutes or until eggs are cooked to your liking.
  • 5
    Drizzle lime juice over beans and eggs, and serve immediately with crisp tortillas, lime wedges, extra spring onion and sliced chilli, and the avocado slices.

TACO RICE WITH GRILLED CHICKEN AND GREEN CHILLI SALSA

The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

INGREDIENTS

• 2 tbs finely chopped chipotle chillies in adobo sauce
• 1 tbs white vinegar
• 4 chicken thigh fillets (skin on)
• 1 tbs olive oil
• 2 garlic cloves, thinly sliced
• 1 1/2 cups (300g) long-grain rice, rinsed, drained
• 1 cup (250ml) milk
• 2 1/2 cups (625ml) chicken stock
• 1/2 iceberg lettuce, sliced
• Coarsely grated Black Jack cheddar, coriander sprigs, radish wedges and lime wedges, to serve

Tomato salsa

• 2 ripe tomatoes, seeds removed, cut into 1cm pieces
• 1/2 white onion, chopped
• 1/2 bunch coriander, leaves picked, roughly chopped
• 1/2 cup (75g) pistachios, roughly chopped
• Juice of 1 lime

Green chilli salsa

• 3 long green chillies, roughly chopped
• 1 garlic clove
• 1 tbs white vinegar
• Juice of 1 lime
• 1 tsp caster sugar

• METHOD

  • 1
    To marinate chicken, combine the chipotle, vinegar and chicken in a bowl. Cover and refrigerate for at least 4 hours or overnight.
  • 2
    For the tomato salsa, combine all ingredients in a bowl. Set aside.
  • 3
    For the green chilli salsa, using a mortar and pestle, pound chillies, garlic and a pinch of salt to a coarse paste. Add vinegar, lime juice and sugar, and stir to combine. Set aside.
  • 4
    To make the rice, heat the oil in a heavy-based saucepan over low heat. Add garlic and cook, stirring occasionally, for 3 minutes or until softened. Stir in rice, milk and stock. Increase heat to high and bring to the boil.
  • 5
    Cover, reduce heat to low and cook, stirring occasionally, for 15 minutes or until rice is tender. Turn off heat and set aside with the lid on to keep warm.
  • 6
    Heat a barbecue or chargrill pan over high heat. Add chicken, skin-side down, and cook for 6 minutes or until grill marks are visible. Turn and cook for a further 2 minutes or until chicken is just cooked through.
  • 7
    To serve, thickly slice chicken. Divide rice among serving plates and top with lettuce, chicken and tomato salsa. Serve with green chilli salsa, cheddar, coriander sprigs, radish and lime wedges.

SPICY CHORIZO ENCHILADAS

Healthy and high in flavour, these enchiladas are perfect for any meal.

INGREDIENTS

• 1 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 1/2 long red chillies, finely chopped
• 1 chorizo, casing removed, crumbled
• 1 tsp each smoked paprika (pimenton), ground cumin, ground coriander seeds and dried oregano
• 400g can lentils, rinsed, drained
• 2 x 400g cans chopped tomatoes
• 300g fresh ricotta
• 2 tbs finely grated parmesan, plus extra to serve
• Micro parsley and micro red vein sorrel, to serve

Chickpea omelettes

• 6 eggs, lightly beaten
• 1/2 cup (75g) chickpea flour (besan)
• 1 1/2 tbs olive oil

• METHOD

  • 1
    To make the omelettes, whisk eggs and chickpea flour in a bowl with 1/2 cup (125ml) water and 1 tsp salt until smooth. Set aside for 10 minutes to thicken slightly.
  • 2
    Line a baking tray with baking paper.
  • 3
    Heat 1 tsp oil in a 22cm non-stick frypan over medium heat. Add 1/3 cup (80ml) batter, swirling to coat pan and form a very thin pancake. Cook for 2-3 minutes on one side, then turn out onto prepared tray. Repeat with remaining oil and batter to make six pancakes. Set aside until needed.
  • 4
    To make the filling, heat oil in a large frypan over medium heat. Add onion, garlic, carrot and celery, and cook, stirring frequently, for 15 minutes or until softened and light golden. Add chilli and chorizo. Cook, stirring, for a further 5 minutes or until chorizo has broken down. Add spices, oregano, lentils, tomatoes and 1 cup (250ml) water. Cook, stirring frequently, for 50 minutes or until liquid has almost evaporated. Season, and set aside.
  • 5
    Preheat oven to 200°C. Spread one half of each pancake with ricotta, then divide lentil mixture among each. Fold in half to enclose and place on a baking tray. Top with grated parmesan and bake for 15 minutes or until crisp.
  • 6
    Top with micro herbs and extra parmesan to serve.

CRAB SALAD WITH WHITE SOY DRESSING

This salad is all about the beautiful, fresh crab. Recipe by chef Ryan Squires

INGREDIENTS

• 2 x 750g live MV Dubrovnik Main Beach spanner crabs or local live spanner crabs
• 2 cos lettuce hearts, halved
• 150g green beans, blanched, sliced
• 2 tbs toasted white sesame seeds
• Micro mint and trout roe, to serve

Dressing

• 1 egg yolk
• 1 tsp mustard
• 1/2 garlic clove, finely grated
• 1 tsp white soy sauce (substitute apple cider vinegar)
• 1 tsp nutritional yeast flakes (from health food stores)
• 1 tsp fish sauce
• Juice of 1/2 a lemon
• 1/4 cup (60ml) grapeseed oil

• METHOD

  • 1
    Freeze crabs for 30-60 minutes to put them to sleep. Bring a large pan of water to the boil.
  • 2
    Place the crabs face-down on a chopping board. Holding the body with a tea towel and using the point of a sharp knife, make an incision through each eye of the crabs, about 5cm deep; this is the most humane way to dispatch them.
  • 3
    Boil for 10 minutes, then transfer to a wire rack and freeze for 15 minutes to stop the cooking process. Remove shells, then remove crab meat from body and claws, discarding shells.
  • 4
    For the dressing, combine egg yolk, mustard, garlic, soy, yeast, fish sauce and lemon juice in a bowl. Slowly add oil, whisking to combine. Set aside.
  • 5
    Brush cos with dressing and place on plates. Top with beans, crab and a little more dressing. Season. Top with sesame, mint and roe to serve.

NOODLES WITH POACHED CHICKEN

KELP NOODLES WITH POACHED CHICKEN AND MISO

kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

INGREDIENTS

• 1L (4 cups) chicken stock
• 1 bunch coriander, leaves picked, roots reserved
• 10cm piece ginger, halved
• 1 tbs fish sauce
• 4 x 200g skinless chicken breast fillets
• 2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )
• 1 tbs coconut oil
• Juice of 1 lime
• 2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained
• 2 cups (100g) bean sprouts
• 2 long red chillies, thinly sliced on an angle
• 4 spring onions, thinly sliced on an angle
• 1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle
• 4 sprigs Thai basil, leaves picked

• METHOD

  • 1
    Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
  • 2
    Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
  • 3
    Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.

STEAMED ROCK LOBSTER WITH SAKE AND EGGWHITE RIBBONS

Inspired Recipes

   

This Asian flavoured steamed lobster dish is guaranteed to impress at your next dinner party. Recipe by chefs Mike Eggert and Jemma Whiteman.

INGREDIENTS

• 1-1.5kg live Australian rock lobster
• 1/2 bunch spring onions, cut into 3cm pieces
• 3 garlic cloves, thinly sliced
• 2cm (10g) piece ginger, cut into matchsticks
• 200ml sake
• 1/4 cup (60ml) extra virgin olive oil
• Large pinch of ground white pepper
• 1 lemon, cut into wedges
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) white soy sauce (from Asian food shops) or 2 tbs soy sauce
• 3 eggwhites, lightly beaten
• 1/2 bunch coriander sprigs
• Steamed jasmine rice, chopped long red chilli, finely chopped ginger, Sichuan pepper and soy sauce, to serve

• METHOD

  • 1
    Place lobster in the freezer for 45 minutes (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to expose the under-surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the halves. Remove and discard the dark intestinal vein, stomach sac and gills.
  • 2
    Place lobster on a plate, flesh-side up. Arrange spring onion, garlic and ginger over, then drizzle with sake and oil. Season with pepper. Place lemon next to the lobster and place in a steamer over a wok or a saucepan of simmering water. Steam for 7-10 minutes or until shell is orange and flesh is white and tender. (If lobster halves don’t fit in your steamer, steam in two batches.)
  • 3
    Set the lobster aside and transfer the remaining liquid to a saucepan over medium-high heat. Add stock and soy, and bring to a simmer. Stir, then add eggwhite, continuing to stir constantly, and cook for 1 minute or until ribbons form.
  • 4
    Place lobster halves on a serving platter. Top with broth and scatter with coriander, then serve with rice, steamed lemon wedges and combined chilli, ginger, Sichuan pepper and soy.

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.