INGREDIENTS

1 kg round steak, trimmed and sliced very thinly (see Cook’s note below)

1/3 cup plain flour

½ teaspoon salt

¼ teaspoon ground white pepper

2 teaspoons smoked sweet paprika

¼ cup vegetable oil

300g button mushrooms, sliced

3 cloves garlic, chopped

¼ cup tomato paste

½ cup beef stock

2 tablespoons Worcestershire sauce

300ml sour cream

METHOD

STEP 1 | In a large bowl, combine the flour, salt, pepper and paprika.  Toss the beef strips thoroughly through the mixture.

STEP 2 | In a large, non-stick chef’s pan, heat ¼ of the oil over high heat until it is just smoking.  Place 1/3 of the beef mixture into the pan and toss for 2 minutes until it is golden brown.  It is important to have a large enough pan and not to overcrowd it.  Repeat this process with remaining oil and beef mixture.

STEP 3 | Reduce the heat to medium high.  Place the last of the oil in the pan and sauté the mushrooms and garlic until softened.  Add tomato paste and stir for a further minute.  Add stock, Worcestershire sauce and sour cream to the pan.  Return the beef and stir for a minute or two until well combined and warmed through.

STEP 4 | Serve with pasta or rice, and steamed green beans or broccoli.

COOK’S NOTE | It is critical that the beef is sliced very thinly for this recipe. To make this easier, place the steak flat in the freezer for half an hour to an hour, until firmed but not frozen through. After slicing allow the meat to return to room temperature before cooking.

 

 

Ingredients

3 tbsp extra virgin olive oil

1 knob of ginger, peeled and cut into matchsticks

1 shallot, finely sliced

2 cloves garlic, finely sliced

1 red chilli, finely sliced

1 green chilli, finely sliced

1 Thai orange chilli, finely sliced

200g Kangaroo rump

1tsp red curry paste

Salt & pepper

1 tbsp chilli shrimp paste

2 cups wombok cabbage

2 cups fresh rice noodles

1 bunch coriander, chopped

1 bunch Thai basil, chopped

2 spring onion, chopped

2 tbsp soy sauce

 

To serve

Crispy fried garlic

Fried shallots

Method

Add extra virgin olive oil to a hot frypan. Add ginger, shallots, garlic and chillies to the pan, stir to combine and add salt and pepper.

In a bowl, mix the red curry paste with the kangaroo meat. Add to the pan and sear the kangaroo, then mix through curry shrimp paste, cabbage and rice noodles. Allow to simmer for 1-2 minutes.

Add herbs and spring onion to the pan with the soy sauce, and toss through.

Serve with crispy fried garlic and fried shallots.

 

Ingredients

2 x (400g) cans diced tomatoes

1 tsp chilli flakes

1 tsp smoked paprika 

Salt & pepper

1 bag spinach

4 eggs

Method

Add tomatoes, chilli and paprika to a saucepan over medium heat, simmer for 2-3 minutes stirring occasionally. 

Season with salt and pepper, and gently stir through spinach until it begins to wilt. 

Create 4 wells in the sauce, crack an egg into each well. Cover with a lid and cook until the whites have set. Season to taste with salt and pepper before serving
.

Ingredients

300g mussels, beards removed

3 shallots, finely chopped

¾ cup white wine

2 x 250g barramundi fish fillets, skin on 

Salt & pepper

4 tbsp extra virgin olive oil

250g fresh scallops

12 oysters in shell

250g prawns

2 tbsp butter

1 tbsp noilly pratt 

Hand full snow peas, sliced 

1 bunch asparagus, sliced 

1 bunch dill

1 bunch chives

1 bunch chervil

Method

Put the mussels into a large pot with one of the chopped shallots and ½ cup of white wine on medium-high heat. Cook until the shells open up and transfer to a bowl. Once cooled, take the mussels out of their shells.

In a hot pan over medium-high heat add half the extra virgin olive oil and seasoned barramundi skin side down. Cook until the skin is crispy and turn over to the other side until meat is almost cooked through. Remove from the pan. 

In the pan, add the remaining olive oil, remaining two shallots, butter and prawns and cook over medium heat for a minute. Add the remaining ¼ cup of white wine and the noilly pratt to the pan and allow the prawns to poach in liquid. Add the asparagus and snow peas to the pan and stir through.

Add the scallops at the last minute to the pan as they cook quickly, then toss through the mussels and oysters. Add the barramundi to the pan to heat up and absorb juices from the sauce. Take out the pan and add to a plate to rest.

Add in the remaining herbs to the pan, stir through until combined and transfer to the plate with the barramundi.

 

Ingredients

For potato topping

4 large potatoes, peeled and boiled  

1 tbsp fresh thyme 

¼ cup non-dairy milk

 

For filling

1 tbsp extra virgin olive oil 

1 brown onion, chopped

3 garlic cloves, microplaned

2 carrots, chopped

10 mushrooms, sliced

2 tbsp fresh thyme leaves, chopped

1 can lentils 

1 can four bean mix

2 cans chopped tomatoes 

1 cup frozen peas 

2 tbsp soy sauce 

¼ cup BBQ sauce

 

To serve 

Seeds

Method

Preheat the oven to 200°C.

In a large pot of water boil potatoes.

In a large frying pan over medium heat sauté olive oil, onion, garlic, carrots and mushrooms until softened. Add lentils, beans, peas, tomatoes, soy sauce, BBQ sauce and thyme and cook for a further 10 minutes.

Place the filling mixture into a casserole dish. 

Drain potatoes and mash with oat milk, thyme, salt and pepper. Spread mash evenly over the top.

Bake in the oven for 20-25 minutes. 

Sprinkle with seeds and fresh thyme.

Ingredients

1½ tbsp olive oil

1 brown onion, halved, thinly sliced

250g button mushrooms, sliced

¼ cup spelt flour

700g lean lamb stir-fry strips

1 cup beef stock, salt reduced

2 tbsp worcestershire sauce, gluten-free

¼ cup flat leaf parsley

4 tbsp. full cream yoghurt

spelt pasta, cooked, to serve

steamed green beans, to serve (optional)

Method

Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat, add the onion and cook for 3 minutes. Increase heat to high and then add the mushrooms. Cook for 4 minutes, or until tender.

In a large bowl lightly coat the lamb strips in flour. Add the lamb into the frypan with the onion and mushrooms. Add stock and worcestershire sauce. Bring to the boil and then reduce heat to medium-low and simmer till the sauce has thickened slightly. Remove from heat and then stir in yoghurt and parsley.

Serve with pasta and steamed green beans.

 

Ingredients(14)

300 g	tagliatelle — uncooked
1	onion — chopped
3	garlic — cloves, finely chopped
2	baby marrows — thinly sliced
500 g	spinach — washed and roughly chopped
3	tomatoes — cubed
1	knorr creamy garlic and herb bake
	fresh basil — chopped
1	lemon
	salt — to taste
	pepper — to taste
100 g	feta cheese — crumbled
	fresh rocket leaves — to garnish
50 g	pine nuts — toasted

Method:

Cook the pasta according to the instructions on the packet.

 

While the pasta is cooking, heat the oil in a large pot and gently fry the onion, garlic and baby marrow for about 6 minutes, or until softened.

 

Add the spinach, cover the pot with a lid, and simmer for a few minutes until the spinach has wilted (add a little water if necessary).

 

Stir in the contents of the sachet of KNORR Creamy Garlic and Herb Potato Bake, add the chopped tomatoes and cook for a few more minutes, stirring occasionally.

 

Quickly drain the tagliatelle and tip it into the pot containing the vegetables. Add the basil, lemon zest and lemon juice and gently mix everything together.

 

Season to taste with salt and pepper and serve piping-hot, sprinkled with feta cheese, rocket leaves and (optional) toasted pine nuts.