It’s slow-cooker season and these delicious lamb shanks are the perfect winter-warmer. Serve up a hearty plate and watch the flavoursome juices soak into the steamed Jasmine rice. INGREDIENTS 4 Lamb Shanks 2 tbs cornflour 1 tbs canola oil 1
Tag: receipe
Chicken, pea and sweet potato pot pies
INGREDIENTS 2 tablespoons olive oil 650g chicken thigh fillets, trimmed, thinly sliced 1 leek, trimmed, coarsely chopped 2 garlic cloves, crushed 4 thyme sprigs, leaves picked 300g gold sweet potato, peeled, coarsely chopped 505g jar honey mustard chicken cooking sauce
Crispy Salmon Red Curry
INGREDIENTS 2 tablespoons olive oil 4 (200g each) salmon fillets, skin on 1 brown onion, finely chopped 1/3 cup (100g) red curry paste 2 teaspoons fish sauce 1 lime, juiced 400ml can coconut milk Cooked jasmine rice, to serve Steamed
CHICKEN CHIPOTLE TACOS
INGREDIENTS 2 tbs olive oil 2 corn cobs, husks and silk removed 2 red onions, cut into thin wedges 500g Chicken Breast Fillets, cut into 2cm pieces 435g pkt One Night In Mexico Smokey Chipotle Taco Kit 60g Baby Leaf
GRILLED SALMON WITH MANGO CUCUMBER AND MINT SALSA
INGREDIENTS 4 x skin-on salmon fillets Salt and fresh ground black pepper to taste 2 x mangos, peeled, pitted and diced 1/2 cucumber, seeds scooped out and diced 3 tablespoons finely chopped red onion 1 jalapeño, stemmed, seeded and minced (or 1 x chilli as an alternative)
Prawn and lime rice salad bowl
INGREDIENTS 500g raw prawn cutlet meat 2 tablespoons Soy & Sesame Dressing 1 tablespoon olive oil 2 x 250g pkts Coconut Chilli Lime Rice 1/4 red papaya, peeled, thinly sliced 2 avocados, stoned, peeled and thinly sliced 1 Lebanese cucumber,
Lemon-pepper bbq fish with greens and salsa
INGREDIENTS 2 large vine-ripened tomatoes, finely chopped 1/2 red onion, finely chopped 1 long green chilli, seeded, finely chopped (optional) 2 tablespoons drained baby capers, chopped 2 tablespoons mint leaves, finely shredded 1 tablespoon olive oil 4 white fish fillets
Watermelon chicken salad
INGREDIENTS 8 Chicken Thigh Fillets 1 tablespoon olive oil 1 tablespoon Moroccan seasoning 1 cup mint leaves 3/4 cup (210g) Greek yoghurt 1/4 watermelon, thinly sliced, cut into wedges 2 red radishes, thinly sliced 1 Lebanese cucumber, cut into ribbons