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Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
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Barbecued Seafood Platter with Lemon & Saffron Aioli

Barbecued Seafood Platter with Lemon & Saffron Aioli

SERVES
6
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Barbecue, Christmas, Easter, Seafood
Collections Special occasion, Summer

INGREDIENTS

  • 3 Blue Swimmer crabs, halved
  • 500g green prawns, shell on
  • 500g mussels, de-bearded
  • 2 squid tubes, cleaned, cut into 5cm squares and scored
  • 4 flathead fillets
  • 500g Pipi's, drained
  • salt flakes
  • freshly ground pepper
  • Lemon wedges, to serve
  • Lemon, chilli & garlic dressing
  • 4 cloves garlic, peeled & crushed
  • 2 long red chillis (optional), deseeded and finely chopped
  • 1/2 cup (125ml) lemon juice
  • 1 cup (250ml) olive oil
  • 1/3 cup parsley leaves, finely chopped
  • salt flakes
  • freshly grated black pepper
  • Lemon & Saffron Aioli
  • 1/4 cup (60ml) lemon juice
  • pinch saffron strands
  • 2 egg yolks
  • 1 tspn Dijon mustard
  • 1 clove garlic, roasted & crushed
  • salt flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) vegetable oil

METHOD

  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.

Print Recipe
Barbecued Seafood Platter with Lemon & Saffron Aioli
Recipe Notes
  1. For the dressing, combine garlic, chilli, juice, oil, parsley, salt and pepper together in a medium sized screw top jar. Seal lid firmly, before shaking vigorously to combine.
  2. Place the prepared seafood in individual bowls and evenly divide half the dressing between the bowls, tossing gently to combine. Cover each bowl with plastic wrap and refrigerate for 30 minutes, to allow seafood to marinate.
  3. For the aioli, place lemon juice and saffron together in a small bowl and leave to stand for 5 minutes. Meanwhile, place yolks, mustard, roasted garlic, salt and pepper together in a small food processor and pulse to combine. With the motor going, slowly add oils until mixture becomes thick. Slowly add lemon juice and saffron, blending until combined. Spoon into a serving bowl and set aside until required.
  4. Preheat barbecue to high.
  5. Place crab onto the grill or grill plate and cook for 5 minutes each side, or until cooked through. Remove from heat quickly to avoid overcooking and place on a serving platter, cover in foil to keep warm.
  6. Repeat step 5 with prawns for 2 minutes each side or until cooked through.
  7. Repeat step 5 with mussels for 2-3 minutes or until mussels start opening.
  8. Repeat step 5 with marinated squid, pipi’s and fish fillets for 1-2 minutes or until opaque or pipis start opening.
  9. To serve seafood platter, drizzle remaining dressing over the barbecued seafood and serve with lemon and saffron aioli and lemon wedges.
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Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

SERVES
4
COOK TIME
15
PREP TIME
15
DIFFICULTY
Easy
Tags Dinner, Spaghetti, Zucchini
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g spaghetti
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled & finely sliced
  • 1/2 tsp dried chilli flakes
  • 3 anchovies
  • 2 zucchinis, grated
  • 1 lemon, juice & zest
  • 1/3 cup flat leaf parsley, chopped
  • 70 g baby rocket leaves
  • sea salt & freshly ground black pepper
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft. Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts. Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our, 1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls of mixture, in batches.

Print Recipe
Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan
Recipe Notes
  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft.
    Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts.
    Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over
    a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped
    tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook
    for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our,
    1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves
    & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls
    of mixture, in batches.
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Sticky pork ribs with pomegranate salsa

Sticky pork ribs with pomegranate salsa

SERVES
6
COOK TIME
3
PREP TIME
30
DIFFICULTY
Easy
Tags Pomegranate, Ribs
Collections Autumn, Family, Meat Poultry & Seafood

INGREDIENTS

  • 2 kg pork spare ribs
  • 1 L pomegranate juice
  • 1 brown onion, peeled & quartered
  • 4 cm piece ginger, sliced into 5mm thick pieces
  • 3 star anise
  • 1/4 cup chopped coriander root
  • sweet & sour sauce
  • 3/4 cup pomegranate molasses
  • 1/2 cup soft brown sugar
  • 1/2 cup tomato sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp dry mustard powder
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cloves
  • salsa
  • 3 spring onions, finely sliced
  • seeds of a large pomegranate
  • 1 long red chilli, finely chopped
  • juice of a lime
  • 2 tbsp finely chopped coriander

METHOD

  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

  1. Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves. Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.

Print Recipe
Sticky pork ribs with pomegranate salsa
Recipe Notes
  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

  1. Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves.
    Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.
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Thai style deep fried snapper

Thai style deep fried snapper

SERVES
4
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas, Easter, Snapper, Thai
Collections Special occasion, Summer

INGREDIENTS

  • 800-1000 g whole snapper, cleaned, rinsed and dried
  • 1/2 cup fine rice flour
  • 1.5 L vegetable oil, to deep fry
  • 1 long red chilli, de-seeded and sliced, to serve
  • 1/4 cup fried shallots, to serve
  • juice of lime, to serve
  • Thai sweet & sour sauce
  • 2 coriander roots, washed and roughly chopped
  • 3 long red chillies, de-seeded and roughly chopped
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 3 red eschalots, peeled and roughly chopped
  • 1 tbsp vegetable oil
  • 1/4 cup tamarind paste
  • 1 tbsp palm or brown sugar
  • 1 tbsp fish sauce

METHOD

  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty. Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.
To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

Print Recipe
Thai style deep fried snapper
Recipe Notes
  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty.
    Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.

To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

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