Fish & Asparagus Rolls

Chicken Corn & Pasta Soup

Tuna & Sweet Corn Pasta Salad

Chicken Paprika with Shitake Mushrooms

375g FRESH Asparagus (NOT TINNED!!)

1 tablespoon butter, softened

2 tomatoes, peeled and sliced

1/2 cup of fresh mushrooms

1/4 cup thinly sliced celery

1/4 cup chopped onion

1/4 cup freshly squeezed orange juice

1 clove garlic, crushed

1 teaspoon finely chopped mint

Few leaves fresh basil finely sliced

Salt & pepper to taste

Cut fresh asparagus into @15cm lengths. Place asparagus into saucepan with small amount of boiling water.

Simmer, uncovered for about 8 minutes until almost tender then drain.  Brush fish fillets with butter and place asparagus across them.

Roll up and fasten with wooden picks. Place fish rolls, seam side down, in 25cm shallow pan.

Add vegetables, herbs and orange juice, cover tightly and simmer for 7-8 minutes or until fish flakes easily. 

Remove fish to platter and keep warm. Boil remaining vegetable mixture gently, uncovered for @3 minutes until slightly thickened.

Spoon over fish rolls to serve.  Serves 6 for lunch and 4 for dinner.

1 tablespoon tomato sauce

1 tablespoon worcestershire sauce

2 tablespoons finely chopped fresh parsley

2 bacon rashers (140g), chopped finely

24 medium oysters (1.5kg), on the half shell

Beat butter in small bowl until smooth. Stir in sauces and parsley.

Cook bacon on heated oiled barbecue plate,  until crispy; drain on absorbent paper.

Stir bacon into butter mixture and then refrigerated until firm.

Place a heaped teaspoon of bacon butter onto each oyster then cook on heated barbecue until butter is melted then serve.

2 tablespoons of butter

250ml fresh cream

1/2 litre of dry white wine

2 tablespoons of chopped parsley

salt and pepper to taste

First prepare your mussels by washing them and cleaning off any seaweed etc.

Melt the butter in a deep saucepan and add the cream until it is just simmering - do not bring to the boil!

Add in your mussels and wait for them to start opening. When this occurs add in your white wine and parsley and stir. Add salt and pepper to taste.

Serve into bowls using a ladle.  Simply delicious!

1 litre (fresh) tomato sauce or if you don't have this you can use 2 large tins of crushed tomato pieces with juice & all.

1 teaspoon of sugar
2 spring onions

2kg of fresh mussels

2 -4 red chili's seeds removed finely chopped (temper to taste)

1 tablespoon pecorino cheese

1 onion diced

2 tablespoons of parsley

3 garlic cloves crushed
pinch of salt to taste

Prepare & clean mussels. Brown off onions in some olive oil in a deep saucepan, add in chili, garlic cloves and half of spring onions.

Add tomato sauce and sugar and let simmer for at least 45 mins to 1 hour with lid ajar slightly.

When sauce is reduced add pecorino cheese, parsley and salt to taste.  Pour in all of your clean mussels and cook until they open.

Serve in a large deep bowl and garnish with remaining spring onions.

Let people spoon their own portions onto their plates.

Tip - be sure to have another deep bowl to put empty mussel shells into.

1kg kilo baby octopus

1 teaspoon sesame oil

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons of honey

1 teaspoon sugar
1 tablespoon boiling water

1 tablespoon olive oil

Into a large bowl mix together sugar, honey & boiling water until dissolved; then add sesame oil, oyster sauce, soy sauce & olive oil and mix together until combined.

Add in all of your baby octopus cover with clear wrap and refrigerate overnight or at least 1 hour so as octopus can marinate.

Cook octopus on heated barbecue or grill for about 5 -10 minutes and serve in large bowl. Let guests serve their own portions.

Great as an appetiser.

1/2 kilo raw king prawns

2 heaped tablespoons of  butter

4 garlic cloves crushed

1 tablespoon parsley

2 teaspoons honey

1 teaspoon sugar

2 cups rice

3 tablespoons sweet chili sauce or plum sauce

2 teaspoons sugar

1 red chili seeded and finely chopped

2 spring onions

1 tablespoon butter

1 tablespoon of white wine vinegar

2 tablespoons of lemon juice

1 pinch salt

Add prawns, sugar and honey and fry off until cooked @2 -3 minutes.

Fry butter in a large frying pan or wok add spring onions, red chili and sugar. Pour in the cooked rice then add your sweet chili sauce, vinegar, lemon juice and pinch of salt to taste. 

Mix through well and cook for a further 5 - 10 minutes then serve onto plates as a bed for the sweet garlic prawns to relax on.

tip: make the prawns after you have made the chili rice bed as they only take @5 minutes to make!
garnish with parsley - looks & tastes great!

4 large salmon steaks

3 tablespoons olive oil

1 tablespoon chopped parsley

1 tablespoon Cajun powder

1 tablespoon freshly chopped rosemary

1 teaspoon cumin powder
1 tablespoon lemon juice

1 pinch of salt and pepper to taste

Combine olive oil, parsley, cajun powder, chopped rosemary, cumin powder, lemon juice and salt and pepper in a mixing bowl.

Individually pour over and rub in the mixed ingredients to each salmon steak.

Fry the salmon steaks in a very hot shallow frying pan and sear meat on both sides for about 1-2 minutes each side.

Fry on the skin side down first to make  skin crispy.

Serve up with a simple tasty green salad.

2-4 Italian sausages diced or sliced (Depends how much sausage in mix you would like)

100g chopped semi sun dried tomatoes chopped

2 - 3 tablespoons of good quality extra virgin cold pressed olive oil

Salt & Pepper to taste

Parmesan or Pecorino cheese to garnish

Boil pasta until it is soft then strain into a large bowl. 

Fry off diced/sliced sausage in shallow pan and add in the semi sun dried tomatoes in last 2 minutes of frying (just to heat them through).  Mix some good olive oil through the pasta and work through so as all pasta is coated you may need to add more if necessary.

Add in the cooked sausage and sun dried tomatoes and mix through. Then salt and pepper to taste.

Serve in pasta bowls and garnish with pecorino or parmesan cheese.  

Simple but Satisfying!

1 kilo of boneless chicken (skin on for flavour).

1 litre of chicken stock

2 teaspoons of sea salt

1 teaspoon of cumin powder

1 teaspoon of mixed herbs

1 teaspoon of basil

1 teaspoon of oregano

1 tin of sweet corn or alternatively 2 large corn cobs (with corn kernels sliced off)

500g uncooked pasta

1 litre water

1 brown onion chopped

3 eggs

2 large potatoes or 4 small ones diced

Fry off onions in large soup bowl add in all of the herbs including cumin, mixed herbs, basil and oregano.

Add in diced potatoes and try to get them coated in the spices used. Shred up into pieces the previously cooked chicken and add it to mix.

Slowly pour in the chicken stock, salt and litre of water. Bring this to the boil.

When at boiling point add in sweet corn and pasta. Then let simmer for at least 30 to 40 minutes. 

Beat the three eggs together and pour these slowly into the soup being sure to let it go stringy. Stir in gently with a fork to help this process. (you don't want to scramble the eggs just let them go wispy throughout the soup). Then leave to cook for a further 5 minutes.

Serve this soup with crusty bread!

1/2 cup mascarpone cream

1/2 cup finely grated pecorino cheese

1 pinch salt & pepper

2-3 tablespoons extra virgin olive oil

Boil pasta in salted water until soft, strain into a bowl and then stir through mascarpone cream, pecorino (save some pecorino for garnish), salt & pepper and olive oil.

Serve in pasta bowls and sprinkle some more pecorino cheese over pasta when plated up. freshly chopped parsley for garnish (optional).

You could also add in some high quality smoked salmon for an added twist if you like.

1 kilo raw chicken (diced for stir-fry)

200g chopped mushrooms

1 large or 2 small diced onion/s

1/2 cup frozen peas

1 diced carrot

500g thin egg noodles

2-3 tablespoons honey

1 tablespoon of sugar
2-3 tablespoons of sweet soy sauce (kecap manis)

3 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon olive oil

3 tablespoons white wine vinegar
1/4 cup cream - optional

In a large wok fry  the diced chicken pieces & onion till browned. 

Add in chopped mushrooms, carrot & frozen peas stir fry for further 5 minutes then add in honey, sugar, soy sauce, sesame oil, olive oil and white wine vinegar. Simmer dish on low to medium heat with lid on for about 15 to 20 minutes.

Place the egg noodles into a separate large bowl and pour over boiling water from the kettle to soften.

Leave for @5 minutes then drain off all water and add to the wok.

Just before you are ready to serve add in the cream (optional), taste it first to see if you would like to add this. Cook for a further 3-5 minutes and then serve.

4 x 120g boneless chicken breast fillets

1 large onion, peeled and sliced

1 large clove garlic, crushed

2 teaspoons turmeric

2 teaspoons ground coriander

1/2 teaspoon chili powder

1 teaspoon paprika

1 pinch of ground ginger

1 tablespoon lemon juice

1 cup of cream or milk (your choice)

1 teaspoon garam masala

1/2 cup pureed mango

Brown chicken fillets on both sides; remove onto a plate.  Add sliced onion and garlic to pan and cook until soft. Stir  in spices and cook for @3 minutes.

Return chicken pieces to pan and season with salt and pepper.

Combine lemon juice and evaporated milk in a cup and pour over chicken pieces.

Cover pan and cook slowly for 30 minutes or until tender, stir frequently to avoid sticking. Remove chicken pieces and keep warm.

Add pureed mango to pan and mix well. Heat through and pour over chicken fillets to serve.

Serves 8 for lunch or 4 for dinner. (serve with boiled rice)

1 onion, sliced

250g shitake or reishi mushrooms, sliced or diced

1 clove garlic, crushed

2 tablespoons paprika

1 cup chicken stock

1/2 cup natural yoghurt

salt and pepper to taste

Fry off onion and mushrooms for @5 minutes.

Add garlic and paprika; cook for 1 minute then remove mix from pan.

Add chicken to pan and brown well on both sides. Return onion mixture and add chicken stock.

Bring to boil, reduce heat and simmer for 10 minutes, or until chicken is cooked.

Just before serving stir in yoghurt.

Serve with pasta or rice.

1 cup whole meal breadcrumbs

1 tablespoon dried mixed herbs

2 teaspoons powdered thyme

2 teaspoons powdered basil

2 teaspoons powdered oregano

1 crushed garlic clove

500g chicken breasts or 1kg drumsticks

1 cup of natural yoghurt

Salt and pepper to taste

Preheat oven to 200º c.

In a large plastic bag combine breadcrumbs herbs, garlic powde, salt and pepper.

Cover chicken in yoghurt and add to plastic bag, tossing around in crumb mixture. Arrange chicken on tray and bake for approximately 45 minutes, turning every 15 minutes, until cooked through.

Serves 8 for lunch or 4 for dinner. 

serve with rice or potato & gravy.

150g chicken, sliced into bite sized pieces

1 cup rice

1/4 teaspoon turmeric

1 can corn kernels, drained

1 onion, finely chopped

1/2 tin pineapple pieces, drained

1 small red apple, cored and diced

1/2 cucumber, diced, seeds removed

2 sticks celery, sliced

1/2 red capsicum, diced

parsley, chopped

1 cup coleslaw dressing

1 packet of chopped walnuts or peacan nuts. (optional)

Cook chicken and brown on both sides then remove from heat to cool.

Boil rice until soft and ready.

Mix all ingredients together in a large salad bowl and serve a a meal or side salad. 

Substitute rice with pasta as an option.

Garnish with pecorino or romano cheese.

250g baby octopus

250g scallops

500g firm white boneless fish fillets, chopped coarsely

1/2 cup olive oil

1 clove garlic, crushed

1 large red onion, sliced thinly

350g radishes sliced thinly (optional)

250g cherry tomatoes

1 medium green capsicum sliced thinly

250g baby spinach leaves

Mustard Yogurt Dressing

3/4 cup (210g) natural yogurt

1 tablespoon seeded mustard

1 tablespoon lime juice

1 tablespoon water

1 clove garlic, crushed

Shell and devein prawns, leaving tails intact. Remove and discard heads and beaks from octopus. Cut each octopus into quarters.

Combine prawns, octopus, scallops, fish, oil and garlic in large bowl, cover and refrigerate at least 20 minutes before or until required.

Cook seafood on heated oiled barbecue, uncovered until cooked through.

Gently combine seafood in large bowl with onion, radish, tomato, capsicum and spinach.

Mustard yogurt dressing - whisk ingredients in small bowl until combined.

Drizzle salad with mustard yogurt dressing.

3 boiled eggs

1 tin sweet corn

1/2 cup pecorino

300g sour cream

1/2 cup grated normal semi-matured cheese or cheddar

500g pasta uncooked

2 tablespoons cold pressed olive oil

salt & pepper to taste

Boil pasta in salted water until soft then drain and add to a large mixing bowl and stir through olive oil.

Slice up 3 boiled eggs use half to mix through pasta and save the rest for garnishing.

Add in drained tuna, sweet corn, pecorino, sour cream, grated cheese, salt & pepper to taste.

Mix through all ingredients thoroughly serve in large salad bowl and add remainder of pecorino to garnish.

1/2 wombok (chinese cabbage) shredded

6 shallots (spring onions) chopped

100g roasted slivered almonds or pine nuts

Dressing

1/4 cup white vinegar

1 teaspoon sesame oil

1/2 cup olive oil

1/4 cup caster sugar

Shred the wombok (Chinese cabbage), wash and drain well.

Combine the wombok, chopped shallots and almonds in a salad bowl. 

Mix all the ingredients of the dressing in a bowl, stir well until the sugar is dissolved.

Add dressing and mix well just before serving add the noodles and toss thoroughly. 

Add noodles just before serving as these go soggy if left in mix too long!

If you want you could add in hot cooked chicken for a warm salad. very tasty!

100g of roasted almonds or pine nuts

1 small cucumber cut into rings

1 small white onionor red onion (small) cut into rings

cherry tomatoes (optional)

Dressing

1/2 cup of mint leaves chopped

1 tablespoon of sugar

1 clove of garlic crushed

* put sugar on top of the mint and 1 tablespoon of boiling water and that brings out the flavour of the mint.

1/4 cup of white vinegar

1/4 cup of olive oil

Combine in large salad bowl the spinach, almonds, cucumber, onion and cherry tomatoes.

Mix all dressing ingredients of the dressing together and make sure you taste it to see if it tastes any good (taste test).

Toss salad just before serving.

Add the nuts last as they will go soggy if left in the dressing too long.

Great salad to serve with a barbecue!

1/2 cup chicken stock

1 pinch of pepper

1 pinch salt

6 tablespoons of Italian dressing

400g can asparagus or 200g fresh asparagus

1/2 cup sliced celery

1 cup of mixed salad greens or snow pea sprouts

1 mignonette lettuce or coz lettuce

Reduce heat and simmer for 5 minutes. Turn chicken, simmer for another 5 minutes or until tender. test with a skewer.

Drain, cool and cut cooked chicken into strips, place in a bowl. Pour Italian dressing over, toss until coated. Cover and refrigerate for at least 30-50 minutes to allow flavour to develop.

Rinse asparagus, cut off touch ends. Cut stalks in half. Place in a steamer above a pan of boiling water and steam for 10-15 minutes. Plunge into a bowl of iced water, drain well.

Fold asparagus and celery into chicken mixture. add salad greens and torn lettuce.
Serve chilled.

2 thick slices of ham

2 zucchini

400g can of mixed beans

1 tablespoon tomato juice

1 cup of shredded cabbage

1/4 cup of French dressing

Slice spring onions diagonally.

Cut ham into 2 cm pieces and slice zucchini finely. 

Drain and rinse beans under cold water.

Heat tomato juice in a large saucepan and sauté onions, ham and zucchini for 3 minutes.  Add cabbage to pan, toss until heated through then stir in beans. 

Mix until combined, drizzle with dressing and turn into a salad bowl for serving.