This a favourite for all my family which results in absolutely no left overs.
So from now on I make two because a slice of meat loaf the next day is one of life’s little treasures.
3 carrots
olive oil
100g breadcrumbs
500g minced pork
2 tsp dried oregano
30g feta cheese
1 egg
3 fresh red chillies (optional)
1 onion
2 cloves garlic
1 700ml jar of passata
50g cheddar cheese

Heat the oven to 200c. Peel carrots and quarter lengthways and place them in a roasting pan with some olive oil for 10 minutes. In a bowl, mix together the pork, half the oregano, breadcrumbs, feta, egg and salt and pepper. Shape into a loaf. Take the pan with the carrots out of the oven and place the meatloaf in the middle of the tray. Cook for a further 25 minutes.

Meanwhile, halve the chillies and put them in a pan on a low heat with some olive oil for 2 minutes. Add finely chopped onion and garlic with the remaining oregano to the pan. Scoop out the chillies and reserve for later. Once the onion has softened, pour in the passata and a splash of water. Simmer until the time is up on the meatloaf. Season to taste.

Remove the tray from the oven and pour the sauce around the meatloaf. Grate some cheddar cheese on top and back in the oven for around 10 minutes. Mash the chillies and add back to the sauce before serving.

Meatloaf can be accompanied by some cooked pasta or some steamed vegetables.
Please note you can omit the chilli step if it’s not your thing…

Not your average rissole, these little guys pack a massive amount of flavour, delicious with the coleslaw and they also can be accompanied by some rice.
Don’t be turned off by the list of ingredients – have all these spices in your pantry and you can whip these up anytime. Yum!

600g pork mince
1/2 tsp five spice powder
2 tbsp hoisin sauce
1 tbsp soy sauce
2 cloves garlic, crushed
2cm piece of fresh ginger, grated

Asian Coleslaw
2 tbsp white vinegar
2 tbsp peanut oil
1/2 tsp sesame oil
1 tbsp soy sauce
1 tsp brown sugar
225g packet fresh coleslaw (without dressing), or you can make your own
1/2 small red onion, sliced thinly
1/2 cup fresh mint leaves,optional

Combine all the rissole ingredients. Divide the mixture into eight and shape into balls.
Cook in an oiled frypan until brown on both sides and cooked through.
Asian Coleslaw: Combine the vinegars, oils, soy sauce, and sugar in a bowl.
Add the remaining ingredients and toss well to combine.

My hairdresser is passionate about food and finding good recipes and she told me of a great cookbook that I must go out and buy. So I did. This is the first meal I made out of Karen Martini’s Everyday Food book. I had never heard of Ponzu before but now I make sure I always have
a bottle in the pantry for this beautiful salad recipe.Thanks Karen!

270g soba noodles
150ml Ponzu *
100ml extra virgin olive oil
2 tsp sesame oil
2 tbsp toasted sesame seeds
2 bunches broccolini
5cm knob of ginger grated or finely diced
10 button mushrooms, sliced
1/2 roast or BBQ chicken, shredded or torn
5 spring onions
2 handfuls of coriander leaves
1 tspn sea salt

Cook the noodles in boiling water for 3 minutes. Drain and refresh under cold water. Coat lightly with 1 teaspoon of sesame oil. Cook broccolini in salted boiling water for 3 minutes. Drain. Combine the sesame seeds, remaining sesame oil ,olive oil and ginger in a large bowl.
Add mushrooms and allow to marinate for 5 minutes. Add everything else, season with
salt. Toss to combine.

Hold everything! This is the best, tastiest soup you are ever going to make. Rich in fantastic flavour and great with a few crunchy pappadums on the side, this is definitely a hearty meal you’ll make more than once. It does have quite a list of ingredients, but it all goes in the one pot, making it super easy on the washing up detail.

1 red onion , roughly chopped
1 carrot , roughly chopped
1 red capsicum, roughly chopped
6 garlic cloves, thinly sliced
thumb sized piece of ginger, finely chopped
bunch of coriander, stalks finely chopped, sprigs picked
1 long red chilli, seeds removed, finely chopped
2 tbs Madras curry powder
1 tbs tomato paste
200g beef mince
2 x 400g cans of tomatoes
2 cups beef stock
2 handfuls of basmati rice

Place a large pan over medium heat. Heat plug of olive oil and cook the onion, carrot, capsicum, garlic, ginger, coriander stalks and most of chilli for 10 minutes or until soft.

Add the curry powder and tomato paste and cook, stirring,for 2 minutes. Add the beef, tomatoes, beef stock, salt and pepper. Break mince and tomatoes up with a wooden spoon. Bring to the boil and simmer over a low heat for 1 1/4 hours . Add rice , bring back to the boil and cook over low heat for a further 15 minutes or until rice is tender.

Serve in bowls with a spoonful of yoghurt, remaining chilli and coriander sprigs.

 

Oh my goodness, you are going to love this recipe. I stumbled across it whilst flicking through a magazine and from memory, it was an advertisement for stock. This is a casserole that is perfect to make all year round because it is light and vibrant compared to other heavy duty stews.

2 tbs olive oil
1 kg chicken thighs
1 chorizo, thinly sliced
1 brown onion, finely chopped
1 red capsicum, chopped
1 carrot, peeled and chopped
2 garlic cloves, crushed
2 tsp mild paprika
1/2 cup dry sherry
1 x 440g tin diced tomatoes
1 cup chicken or vegetable stock
2 tbs tomato paste
2 dried bay leaves
1/2 cup green pitted olives
2 tbs parsley

Preheat oven to 200c. Heat oil in a frying pan over a medium heat. Add 1/3 of the chicken and cook until brown, about 4 minutes. Transfer to a bowl and continue with the remaining two batches. Reduce heat to medium. Add chorizo, onion, garlic, carrot and cook for 5 minutes until vegetables soften. Add the paprika and cook for 1 minute. Add sherry and cook until well combined. Add chicken, tomato, stock, tomato paste and bay leaves. Transfer to an ovenproof dish and bake in the preheated oven for 1 hour or until chicken is tender. Remove from oven and add olives. Bake uncovered for a further 20 minutes. Sprinkle with parsley and serve.