MANGO AND TOMATO CURRY

Mango adds a delicious sweetness to this vegetarian curry. Enjoy this dish in winter by using preserved mangoes in juice or syrup

INGREDIENTS

• 2 tablespoons sunflower oil
• 1 teaspoon black mustard seeds
• 3 teaspoons good-quality medium curry powder
• 2 teaspoons ground turmeric
• 50g fresh ginger, grated
• 1 long green chilli, deseeded, thinly sliced
• 10 fresh curry leaves (see note)
• 4 cardamom pods, lightly crushed
• 2 garlic cloves, sliced
• 1 onion, thinly sliced
• 1 large mango, sliced or 700g preserved mango, drained and dried
• 6 tomatoes, core and seeds removed, cut into wedges
• 400ml coconut milk
• 2 tablespoons chopped coriander leaves
• 1/3 cup toasted cashews, roughly chopped
• Steamed white medium grain rice, to serve

• METHOD

  • 1
    Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.
  • 2
    Stir through coriander and cashews, then serve the curry with steamed rice.
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WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

Replacing conventional tacos for lettuce cups and serving them with a 'green veganaise' that's bursting with healthy ingredients means this is one recipe you don't have to feel bad about enjoying. Recipe: Fish 'tacos' with green veganaise and kraut

INGREDIENTS

• 8 skinless flathead fillets (or other flaky white fish), pin-boned
• 1/2 tsp each smoked paprika (pimenton), ground cumin and ground coriander
• 1/4 cup (60ml) extra virgin olive oil
• 1 flour tortilla, cut into small pieces
• 1 butter lettuce, leaves separated
• Sauerkraut, sliced cucumber and micro coriander, to serve

Green veganaise

• 1 tbs extra virgin olive oil
• 1 cup (120g) frozen peas, blanched, refreshed
• 80g silken tofu
• Juice of 1 lime
• 1 bunch coriander, leaves picked
• 2 tbs oregano leaves
• 1 jalapeno, finely chopped
• 1 garlic clove, finely chopped
• 1 tbs apple cider vinegar

• METHOD

  • 1
    Place flathead, spices and 2 tbs oil in a bowl. Set aside to marinate for 10 minutes.
  • 2
    For veganaise, whiz all ingredients in a food processor until smooth. Season.
  • 3
    Heat a large non-stick frypan over medium heat. Add remaining 1 tbs oil and tortilla pieces. Cook, turning, for 5-6 minutes or until golden. Remove and drain on paper towel.
  • 4
    Season fish with salt and add to pan. Cook, turning once, for 6-7 minutes or until cooked through.
  • 5
    Serve fish on lettuce with veganaise, sauerkraut, cucumber, micro coriander and tortilla.

Nothing says comfort food quite like slow-cooked chicken for dinner. Full of flavour and guaranteed to please.

SLOW-COOKED CHICKEN WITH BROWN RICE AND AVOCADO

INGREDIENTS

• 1 tbs olive oil
• 1 whole chicken, quartered (use kitchen scissors or poultry shears to do this)
• 1 onion, chopped
• 1 bunch coriander, leaves picked, roots cleaned and chopped
• 4 garlic cloves, peeled
• 1 tsp each dried oregano, ground cumin and dried chilli flakes
• 1 1/2 tsp smoked paprika (pimenton)
• 2 tbs tomato paste
• 6 roma tomatoes, roughly chopped
• 500ml chicken stock
• Steamed brown rice, sliced avocado, shredded spring onion, micro coriander and canned tomatillo (Mexican tomatoes – from selected grocers), to serve 

• METHOD

  • 1
    Heat the oil in a large saucepan over medium-high heat and season chicken with salt. Cook chicken pieces, skin-side down, for 6 minutes or until skin is golden. Turn, then cook for a further 4 minutes or until golden. Remove from pan and set aside.
  • 2
    Add the onion, coriander root and garlic to the same pan and cook, stirring, for 5 minutes or until softened. Add dried oregano, spices and tomato paste, and cook, stirring, for 2 minutes or until fragrant. Add tomato and stir to coat, then add stock and bring to the boil.
  • 3
    Return chicken to pan, cover with a lid and reduce heat to medium-low. Simmer, stirring occasionally, for 1 hour 30 minutes or until chicken is very tender. Remove chicken from pan and set aside. Increase heat to medium and simmer, uncovered, for a further 15 minutes to thicken. Season.
  • 4
    Remove skin from chicken, then shred the meat, discarding bones. Return chicken to sauce, stirring to warm through.
  • 5
    Serve with rice, avocado, tomatillo, and mixed micro coriander and spring onion.

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.