Sweetcorn Fritters with Avocado Salsa Recipe

Sweetcorn Fritters with Avocado Salsa

These colourful fritters are surprisingly easy to make and don’t take long. They are very healthy and packed with vitamins, minerals and fibre.

SERVES 2
PREP 15 MINUTES
COOK 10 MINUTES

Ingredients:
✔ 100g/4oz (½ cup) canned sweetcorn kernels, drained
✔ 75g/3oz (½ cup) self-raising (self-rising) flour
✔ 1 medium egg, separated
✔ 1–2 tbsp milk
✔ 1 bird’s eye red chilli, deseeded and diced
✔ ¼ red onion, finely chopped
✔ few sprigs of coriander (cilantro), finely chopped
✔ 2 tbsp groundnut (peanut) oil
✔ salt and freshly ground black pepper
✔ sweet chilli sauce, to serve
✔ lime wedges, to serve

Avocado salsa:
✔ 1 ripe avocado
✔ 2 tomatoes, diced
✔ ½ red onion, diced
✔ 1 hot chilli, diced
✔ 1 garlic clove, crushed
✔ few sprigs of coriander (cilantro), chopped
✔ juice of 1 lime

Directions:
1. Make the avocado salsa. Halve, stone (pit) and peel the avocado and cut it into dice, then mix with all the other salsa ingredients in a bowl and set aside while you make the fritters.

2. Put the sweetcorn in a small pan and cover with a little water. Bring to the boil and cook for 2 minutes. Drain well.

3. Sift the flour into a bowl, add some salt and pepper and make a well in the centre. In a separate bowl, whisk the egg yolk and milk and then beat into the flour until you have a stiff batter.

4. Whisk the egg white in a clean, dry bowl until stiff. Using a metal spoon, fold it gently into the batter in a figure-of-eight movement. Gently stir in the sweetcorn, chilli, red onion and coriander, distributing them evenly throughout the batter.

5. Heat the oil in a non-stick frying pan (skillet) over a high heat. When the pan is hot, add small spoonfuls of the mixture, flattening them a little with a spatula, and cook in batches for about 2 minutes until golden brown underneath. Flip them over and cook the other side.

6. Serve the hot fritters, drizzled with sweet chilli sauce, with the avocado salsa and lime wedges.

OR YOU CAN TRY THIS…
– Use whole corn cobs and simmer for 6–7 minutes before stripping off the kernels and mixing with the other ingredients.
– Substitute finely sliced spring onions (scallions) for the red onion.
– If you don’t have any groundnut oil use sunflower (corn) oil instead.
– You can also mix some diced avocado into a tub of ready-made salsa.

How to Make Lemon Parsnip Mash Recipe

Lemon Parsnip Mash
SERVES 4
PREP 10 minutes
COOK 25 minutes

Ingredients:

• 800g floury potatoes (such as coliban), coarsely chopped
• 400g parsnips, coarsely chopped
• 1 tablespoon vegetable or olive oil
• 2 cloves garlic, crushed
• ⅓ cup extra-light sour cream
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons finely grated lemon zest, plus extra strips, to serve

Directions:

1. Boil potato and parsnip in a large saucepan for 20 minutes or until tender. Drain; return to pan. Mash over low heat until almost smooth.
2. Meanwhile, heat oil in a frying pan over moderate heat. Add garlic; cook and stir for 30 seconds or until fragrant.
3. Stir the garlic, sour cream, parsley and zest through mash. Season. Top with lime strips to serve.

Roast Garlic and Parsnip Soup Recipe

Roast Garlic & Parsnip Soup
SERVES 6
PREP 25 minutes
COOK 55 minutes
COST $3.45 a serve

Ingredients:

• 3 heads garlic
• ¼ cup vegetable or olive oil
• 20g butter, plus 80g extra, chopped
• 1 onion, finely chopped
• 1.2kg parsnips, coarsely chopped
• 1.5 litres boiling water
• 3 large chicken stock cubes
• 1 cup cream
• ¼ cup sage leaves
• 2 tablespoons lemon juice
• Purple sage flowers (optional), to serve

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Place garlic on a large sheet of foil. Drizzle with 1 tablespoon of the oil. Wrap to enclose garlic. Place on an oven tray. Roast for 30 minutes or until tender. Cool. Squeeze garlic from skins. Discard skins; set flesh aside.
2. Meanwhile, heat butter and remaining oil in a large heavy-based saucepan over moderate heat. Cook and stir onion and parsnip for 6 minutes or until soft and golden. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, covered, for 45 minutes or until parsnip is tender. Add garlic and cream. Remove from heat. Using an electric stick mixer, process soup until smooth.
3. Heat extra butter in a frying pan over moderate heat until it foams. Add sage leaves; cook and stir for 2 minutes or until crisp. Drain on paper towel. Add juice to pan. Bring to the boil. Remove from heat. Serve soup scattered with sage flowers, if using. Drizzle soup with sage butter.

Spicy Pork Larb Cups Recipe

Spicy Pork Larb Cups

SERVES 4
PREP 15 minutes
COOK 10 minutes

Ingredients:

• ¼ cup freshly squeezed lime juice
• 1 tablespoon fish sauce, plus 2 teaspoons extra
• 2 teaspoons sesame oil
• 2 teaspoons brown sugar
• 2 teaspoons vegetable or peanut oil
• 500g pork mince
• 2 tablespoons kecap manis
• 1 clove garlic, crushed
• 2 green onions, thinly sliced diagonally
• 1 fresh long red chilli, thinly sliced
• ½ cup bean sprouts, trimmed
• ¼ cup chopped coriander
• 8 iceberg lettuce cups, trimmed with scissors
• ½ lebanese cucumber, peeled, seeded, finely chopped
• Lime wedges, to serve

Directions:

1. Whisk juice, fish sauce, sesame oil and sugar in a small bowl. Set dressing aside.
2. Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry mince, in batches, breaking up lumps, for 2 minutes or until cooked. Return all mince to wok. Add extra fish sauce, kecap manis, garlic, onion and chilli; stir-fry for 1 minute or until heated. Remove from heat. Add bean sprouts and coriander to mince mixture; toss to combine.
3. Place lettuce cups on a serving platter. Fill with pork mixture. Add cucumber. Spoon over a little of the dressing. Serve with lime wedges and remaining dressing.

Bean, Bacon and Rice Slice Recipe

Bean, Bacon and Rice Slice

SERVES 6
PREP 35 minutes
COOK 35 minutes + cooling

Ingredients:

• 10 eggs, at room temperature
• ⅓ cup plain flour
• ⅔ cup grated tasty cheese
• 2 tablespoons lemon thyme leaves
• 450g packet microwave brown rice
• 1 tablespoon vegetable or olive oil
• 2 cloves garlic, thinly sliced
• 500g middle bacon, rind removed, diced
• 400g green beans, trimmed to 7cm lengths, plus 150g extra, to serve
• 1 lemon, zest cut into thin strips, juiced
• ¼ cup chopped flat-leaf parsley

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Whisk eggs and flour in a large bowl. Add the cheese, lemon thyme and rice. Season.
2. Heat oil in a large frying pan over moderate heat. Cook garlic for 2 minutes or until golden. Transfer to a heatproof plate; set aside. Add the bacon to pan; cook and stir for 5 minutes or until bacon is crisp.
3. Transfer half the rice mixture to prepared pan; level surface. Top with beans. Top with half the bacon, then remaining rice mixture; level surface. Bake for 25 minutes or until just set at centre. Cool in pan.
4. Cook extra beans in a saucepan of boiling water for 3 minutes or until just tender. Drain; refresh under cold water. Place in a bowl. Add remaining bacon, garlic, zest, juice and parsley. Season; toss salad to combine. Serve warm slice topped with bean salad.

Cheesy Chicken, Mushroom and Leek Slice Recipe

Cheesy Chicken, Mushroom and Leek Slice

SERVES 6
PREP 25 minutes
COOK 30 minutes + cooling
COST $3.50 a serve

+ TOP TIP You’ll need 1 cup of shredded silverbeet for this recipe.

Ingredients:

• 1 small whole cooked chicken
• 25g butter
• 1 leek, pale section only, thinly sliced
• 200g button mushrooms, halved
• 1 tablespoon chopped tarragon
• 6 eggs, at room temperature
• 300ml thickened cream
• 3 silverbeet leaves, white stems discarded, leaves shredded
• 100g tasty cheese, finely chopped
• Cooking oil spray
• Baby spinach leaves, to serve

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2. Remove whole chicken breasts; set aside. Remove remaining meat from carcass; shred finely; set aside. Heat butter in a frying pan over moderate heat. Add leek; cook and stir for 3 minutes or until soft. Add mushroom; cook and stir for a further minute or until tender. Add tarragon. Remove from heat.
3. Whisk eggs and cream in a large jug. Add shredded chicken, leek mixture and silverbeet. Season. Transfer to prepared pan; level surface. Scatter over cheese; gently push into surface. Slice chicken breast (with skin on) into 5mm-thick slices; arrange over top of slice. Lightly spray with oil. Bake for 25 minutes or until just set at centre. Cool in pan. Serve warm with spinach leaves.

Chorizo and Zucchini Slice Recipe

Chorizo and Zucchini Slice

SERVES 6
PREP 25 minutes
COOK 30 minutes + cooling
COST $3.40 a serve

Ingredients:

• 1 cured chorizo sausage, coarsely chopped
• 1 cup soft fresh breadcrumbs
• 5 large zucchini, coarsely grated
• 5 eggs, at room temperature
• ⅓ cup plain flour
• 3 green onions, thinly sliced
• 100g fetta, crumbled
• ¼ cup chopped flat-leaf parsley
• 20g baby rocket leaves
• Balsamic vinegar, to serve

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2. Place chorizo in a small food processor; pulse until finely chopped. Transfer chorizo to a large frying pan. Cook and stir over moderate heat for 2 minutes. Add breadcrumbs; cook and stir for a further 3 minutes or until toasted and golden.
3. Using hands, squeeze excess liquid from zucchini. Whisk eggs and flour in a bowl until smooth. Add zucchini, onion, fetta and parsley; stir to combine. Season. Spoon into prepared pan; level surface. Bake for 15 minutes. Sprinkle with chorizo crumb mixture; bake for a further 10 minutes or until just set at centre. Cool in pan. Serve warm topped with rocket and drizzled with vinegar.

Truffle Macancini Recipe

Truffle macancini

These bites of cheesy heaven have just the right ratio of pasta, cheese, truffle and crumb (it’s a science, really it is). Serve with cocktails – they’re a true crowd-pleaser!

MAKES 15-20
PREP 30 mins plus at least 1 hr chilling
COOK 25 mins
A LITTLE EFFORT

Ingredients:

• 150g macaroni
• 1 tbsp butter
• 1 garlic clove, crushed
• 1/2 tsp English mustard powder
• 100g plain flour, plus 1 ½ tbsp
• 250ml full-fat milk
• 100g mature cheddar, grated
• 30g Gruyère (or vegetarian alternative), grated
• 50g Parmesan (or vegetarian alternative), grated, plus extra to serve
• 1 tbsp good-quality white trufle oil
• 2 eggs, beaten
• 250g dried breadcrumbs
• flavourless oil, for frying
• tomato sauce, to serve

Directions:

1. First, cook the macaroni in a large pan of salted water for 6 mins, or 1-2 mins less than it says on the packet. Drain and set aside.
2. Meanwhile, make the sauce. Melt the butter in a large saucepan and add the garlic and mustard powder, stirring for 1 min. Tip in 11/2 tbsp of plain four and stir for 1 min. Gradually pour in the milk, whisking until the sauce is lump-free, then simmer for 5 mins, whisking constantly until it thickens and becomes glossy.
3. Add the cheeses, trufe oil and seasoning, then stir through the macaroni. Spread over a large baking sheet and leave to cool. Cover with cling flm and put in the fridge to chill for at least 1 hr, or overnight.
4. Weigh the chilled macaroni cheese into 30g portions, roll into 15-20 balls and put back on the baking sheet.
5. Tip the four onto a plate and season with salt. Pour the beaten eggs into a bowl and tip the breadcrumbs into a dish. Coat each ball in the four, tapping of any excess, then dip in the egg and roll in the breadcrumbs. Dip the coated balls back in the egg mix and roll in the breadcrumbs again for a super-crispy coating. If making ahead, they can now be left in the fridge overnight or frozen for up to 3 months (defrost before cooking).
6. Heat the oil in a deep-fat fryer or large saucepan until it reaches 160C on a temperature probe, or a piece of bread browns in 40 secs. Heat the oven to low. Fry the macancini in batches for 2-3 mins until golden and piping hot in the centre. Drain on kitchen paper and transfer to the oven to keep warm while you fry the rest. Serve immediately with a good grating of Parmesan, and tomato sauce for dipping.

Sticky Pork Belly Bao Buns Recipe

Sticky Pork Belly Bao Buns

MAKES 10
PREP 40 mins
COOK 2 hrs
A LITTLE EFFORT

For the pork

• 1 tbsp sunflower oil
• 800g piece boneless pork belly, cut into thick slices
• 4 tbsp light muscovado sugar
• 3 garlic cloves, sliced
• thumb-sized piece ginger, sliced
• 2 star anise
• 100ml Shaosing rice wine
• 2 tbsp dark soy sauce
• large pinch of five-spice

For the buns

• 250g plain flour, plus extra for dusting
• 1 tbsp white caster sugar
• 1 tsp baking powder
• 2 tsp fast-action dried yeast
• 50ml milk
• 1 tbsp sunflower oil, plus extra for greasing

For the crushed chilli peanuts

• handful roasted peanuts
• 1 tsp togarashi spice mix

To serve

• coriander leaves
• cucumber batons
• shredded spring onions

Directions:

1. Heat oven to 160C/140C fan/gas 3. Heat the oil in a fameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
2. Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the fve-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
3. To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
4. For the buns, tip the dry ingredients and a large pinch of salt into a food mixer ftted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr).
5. Tip the dough onto a foured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
6. Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until pufed up. Split the buns and stuf each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.

Thai Minced Pork Salad (Larb Moo)

Thai Minced Pork Salad (Larb Moo)

Minced pork in combination with lemongrass, coriander and classic Thai seasoning.
Serves: 4
Time: 20 minutes

Ingredients:

• 1 lb. minced pork
• 1-inch ginger, peeled and minced
• 1 red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 green chili, chopped and seeded
• 1 stalk lemongrass, trimmed and outer layer removed
• 1 tablespoon brown sugar
• 4 tablespoons lime juice
• 4 tablespoons chopped coriander
• 4 tablespoons fish sauce
• 1 teaspoon white vinegar
• 4 tablespoons chopped mint leaves
• 10 baby lettuce leaves
• Some crushed peanut, to serve

Directions:
1. Heat peanut oil in a skillet. Add the pork and cook until browned.
2. In a food blender combine the ginger, lemongrass, and chili. Process until blended.
3. Add to the pork and cook for 2 minutes. Add the onion and cook for 2 minutes.
4. Add the fish sauce, sugar, lime juice and vinegar. Cook for 4 minutes.
5. Remove from the heat and stir in mint and coriander.
6. Serve the pork mince with baby leaves and crushed peanuts.

Green Papaya Salad (Som Tum Thai)

Green Papaya Salad (Som Tum Thai)

The classic salad you can find on the streets of Bangkok. It is fresh, crispy and just amazing.
Serves: 6
Time: 10 minutes

Ingredients:

• 3 tablespoons packed palm sugar
• 10 cherry tomatoes, halved
• 2 tablespoons fish sauce + 2 teaspoons
• 5 tablespoons lime juice
• 3 Chinese long beans, halved crosswise
• 1.5 lb. green papaya, peeled, seeded
• 1 cup chopped fresh cilantro
• 4 garlic cloves, minced
• 1 red Thai chile, seeded and chopped
• 2 tablespoons dried shrimps, chopped
• 2 green onions, sliced
• 2 tablespoons chopped peanuts

Directions:
1. In a bowl whisk the lime juice, palm sugar, fish sauce, dried shrimps and garlic.
2. Cook Chinese beans in a pot of salted boiling water until crisp-tender.
3. Rinse under cold water and cut into small pieces.
4. Using a julienne peeler, peel the papaya. You can also grate using a grater.
5. Place the papaya in a bowl and add the remaining ingredients.
6. Pour over prepared lime juice dressing and toss to combine. Serve immediately.