SALMON DURBAN CURRY

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

INGREDIENTS

• 2 tbs sunflower oil
• 11/2 tsp each mustard seeds and cumin seeds
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tbs grated ginger
• 12 curry leaves
• 2 tbs masala or madras curry powder
• 11/2 tbs tamarind puree
• 2 tbs tomato paste
• 400g can whole tomatoes
• 4 truss tomatoes, cut into wedges
• 800g skinless salmon fillet, pin-boned, cut into 3cm pieces
• 150g sugar snap peas, blanched
• Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

• METHOD

  • 1
    Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.
  • 2
    Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.
  • 3
    Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.
  • 4
    Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.
  • 5
    Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.

I love that I don't have to pre-cook the pasta for this Bacon and Beef Pasta Bake

Bacon and Beef Pasta Bake

All Time Best Recipes

I love that I don't have to pre-cook the pasta for this Bacon and Beef Pasta Bake. I have made this a few times now and it's the kids' favorite.

Ingredients

• 1 tbs olive oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 4 bacon rashers chopped
• 500 g beef mince
• 550 g tomato pasta sauce
• 2 cups beef stock (liquid)
• 1 cup mixed vegetables
• 250 g spirals pasta shapes
• 1 1/2 cups cheese grated
• 1/2 tsp salt and pepper *to taste

• Equipment

  • 1 heavy-based oven tray
  • 1 saucepan

  • Method

    • STEP 1Grease a 12-cup capacity ovenproof dish with a lid.
    • STEP 2Heat oil in large saucepan and add bacon, onion and garlic. Cook until onion is soft.
    • STEP 3Add mince, stirring occasionally for 5 minutes, or until beef changes colour.
    • STEP 4Add pasta sauce, stock, vegetables, salt and pepper. Bring to the boil. Simmer for 5 minutes.
    • STEP 5Add uncooked spiral pasta. Stir to combine and pour into an oven proof dish.
    • STEP 6Bake, covered, at 180C for 30 minutes. Remove from oven, stir, sprinkle with cheese and bake, uncovered, for a further 30 minutes.

    • Notes

      For the vegetables I've used grated carrot, grated zucchini, chopped capsicum or chopped champignons depending on what I have at home at the time. I use the Leggos large spiral pasta with the red wine for flavour and I have also added herbs.

Apricot and Chilli Chicken Kebabs

Apricot and Chill Chicken Kebabs

An easy and delicious way to eat chicken

Ingredients

• 80 g chicken pieces cubed
• 1 red capsicum broken into chunks
• 1 yellow capsicum broken into chunks
• 200 g cherry tomato halved
• 1 onion medium chopped
• 2 tbs parsley chopped fresh
• 2 tsp apricot jam
• 1/2 cup sweet chilli sauce
• 1 garlic clove grated

• Method

  • STEP 1Mix apricot jam, sweet chilli sauce, garlic and 1 tablespoon of parsley, then add in chicken pieces.
  • STEP 2Marinate chicken for 1-2 hours.
  • STEP 3Using wooden skewers layer ingredients 1 after the other until skewer is full.
  • STEP 4Place kebabs on a tray and garnish using the left over parsley.
  • STEP 5Cook for 10-15 minutes or until chicken is cooked through.

  • Notes

    I served these with steamed vegetable and baked potatoes. I also cooked them in a fan forced oven but they would be wonderful on the BBQ. Use 7 pieces of chicken per person.
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Easy to prepare meatballs that are delicious to serve at a party - hot or cold

Greek Meatballs

Ingredients

• 600 g lean beef mince
• 1 1/2 cups parsley finely chopped
• 1 egg
• 3 cups fresh breadcrumbs
• 1/2 cup mint chopped
• 1 tsp oregano
• 1/2 cup cold water
• 1 garlic clove crushed
• 1 lemon juiced

• Equipment

  • 1 baking tray
  • 1 bowl

  • Method

    • STEP 1Preheat oven to 220C.
    • STEP 2Put all ingredients, except lemon, into a mixing bowl and mix thoroughly.
    • STEP 3Form mixture into walnut-sized balls and place on a lightly greased baking tray.
    • STEP 4Bake for 30 minutes or until well-browned
    • STEP 5Sprinkle with lemon juice to serve.

    • Notes

      Goes very well with a yoghurt-based or sweet chilli dip to serve.

Coconut and Date Balls

No-bake coconut balls contain just two ingredients and they are super healthy. Pop them into lunch boxes, snack on them after exercise and use them to satisfy your sweet tooth.

Ingredients

• 3 cups desiccated coconut
• 2 cups pitted dates

• Method

  • STEP 1Place 2 cups of coconut and the dates into a blender or food processor.
  • STEP 2Process on high speed for 3-4 minutes, pausing to scrape down sides as needed.
  • STEP 3Remove from processor and roll teaspoon-sized balls. Roll in remaining 1 cup of coconut.
  • STEP 4Pack in portions for snacks, to put in lunch boxes and keep on hand to satisfy a sweet tooth in a healthy way.

  • Notes

    The coconut in this recipe turns to cocoa butter as it is processed with the dates and binds them together.
    You can roll these in more crushed nuts, sesame seeds or even sifted cocoa powder.

This quick chicken casserole is so tasty and simple that you will make it a regular on your family menu plan.

Quick Chicken Casserole

Ingredients

• 2 tbs olive oil
• 1 kg chicken breasts cut into pieces
• 850 g cream of chicken condensed soup
• 1 cup chicken stock (liquid)
• 500 g frozen mixed vegetables
• 1 tbs thyme
• 2 tbs parsley chopped

• Method

  • STEP 1Preheat oven to 200°C (180°C fan-forced).In a frying pan, heat the olive oil and fry the chicken until it is slightly browned on the edges.
  • STEP 2Add the stock and soup with the thyme and mix. Stir in the frozen vegetables. Bring to the boil and pour into a casserole dish.
  • STEP 3Bake for 45 minutes. Sprinkle with chopped parsley to garnish.

Christmas in July dessert is sorted with this classic fruity pudding, topped with lashings of creamy custard.

Christmas Pudding

Ingredients

• 375 g mixed peel
• 150 g sultanas
• 125 g glace ginger chopped
• 75 g dried apricots chopped
• 2 tbs orange rind finely grated
• 250 mls orange juice
• 80 mls brandy
• 150 g plain flour
• 150 g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp ground nutmeg
• 75 g macadamias chopped
• 250 g unsalted butter melted cooled
• 220 g caster sugar
• 3 eggs lightly beaten
• 1 carton Pauls Vanilla Custard *to serve
• 1 packet fresh strawberries *to serve
• 2 tbs icing sugar *to decorate

• Method

  • STEP 1Grease a 2L (8 cup) metal pudding steamer (with lid) with butter. Double-line the base with rounds of baking paper.
  • STEP 2Place mixed peel, sultanas, ginger, dried apricots or pineapple, orange rind and juice in a saucepan. Cook over medium heat for 10 minutes or until the fruit is softened. Set aside for about 30 minutes to cool. Add the brandy and stir to combine.
  • STEP 3Sift the flours, bicarb, cinnamon, mixed spice and nutmeg into a large bowl. Stir in the macadamias, butter, sugar, eggs and fruit mixture until well combined. Gently spoon the mixture into prepared pudding steamer. Smooth surface and secure the lid.
  • STEP 4Place steamer in a large saucepan and add enough boiling water to the pan to reach halfway up the side of the steamer. Cover the pan and bring to the boil over medium heat. Boil gently for 31⁄2-4 hours, topping up with more boiling water as needed. The pudding is cooked when a skewer inserted into the centre comes out clean.
  • STEP 5Remove the steamer from the pan. Stand the pudding for 10 minutes to cool slightly before turning out to serve.
  • STEP 6Serve pudding with Pauls Vanilla Custard, berries and a dusting of icing sugar.