Pumpkin Risotto

Serves 4

• 1/2 butternut pumpkin, diced
• 1tsp olive oil
• 2 cups of arborio rice
• 1L chicken stock, hot
• 1 cup of dry white wine
• 1 tbsp of parsley, finely chopped
• 1 tbsp of chives, finely chopped
• 1 cup of parmesan
• 1/2 clove of garlic

1. Preheat oven to 220C. Lightly brush base of a baking tray with olive oil. Spread pumpkin over it and put in oven. Bake for 20 minutes or until soft and a little brown.
2. Heat the rest of the oil and sautee garlic and then rice for 2 minutes. Add the wine. Cook until reduced.
3. Slowly add hot stock 1/2 a cup at a time, stirring and waiting for each bit to reduce until adding more.
4. When rice is soft and stock absorbed. Set aside for five minutes.
5. Add herbs and cheese to taste (you will not need all the parmesan).
6. Serve with remaining parmesan and a green salad.

Vegetarian Stir Fry

Serves: 4

• 1 red capsicum, diced
• 1 zucchini, cut in half and then sliced to 0.5cm
• 1 bunch broccolini, cut into 3cm sticks, set the stalks aside from the heads
• 1 carrot, diced to 1cm cubed and blanched in boiling water for 5mins then drained.
• 2cm of ginger, finely sliced into batons
• 1 small clove of garlic finely diced (you could use garlic flavoured oil when cooking the vegetables instead of fresh garlic)
• 1tsp of fish sauce
• 1 tsp of soy sauce
• 1 tsp of sugar
• 1 tbsp of lime or lemon juice
• 1 birds-eye chilli, de-seeded and finely diced
• 1 handful of fresh coriander leaves
• 4 eggs very lightly beaten
• vegetable oil
• 1 tbsp of peanut oil

1. Mix fish sauce, soy, sugar, juice and chilli. Set aside.
2. In a wok or large fry pan heat up sufficient vegetable oil to fill to 1cm. When very hot, pour in the egg. Swirl in the pan to make an omelette. Turn when brown on bottom. When cooked, remove from oil onto a paper towel.
3. Empty pan of oil and reheat dry pan. Return omelette to pan to crisp upon both sides. Remove, roll, slice into ribbons and set aside.
4. Heat up peanut oil in pan. When very hot add the carrots and broccolini stalks. Fry for 2 mins. Add 1tbsp of hot water and place lid on pan until it has steamed off and vegetables are just soft.
5. Add remaining vegetables and stir fry until cooked and a little blackened.
6. Add sauce, egg and coriander. Taste and adjust the sauce seasonings (the fish sauce and juice can vary in their flavour so the measurements above are a guide only).

Fried Rice

Serves 6

• 3 cups of cooked brown rice (preferably cooked the night before)
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 carrot, diced (cooked with a little water in microwave for 3 minutes, drain)
• 1/2 cup of corn kernels (you could use fresh, canned or frozen)
• 4 eggs, very lightly beaten
• 2 birds-eye chilli, de-seeded and finely sliced
• 1 clove of garlic, crushed
• 2 cm of ginger, finely grated
• 2tbsp of light soy
• 1 bunch of chives, finely chopped
• 1 handful of finely chopped coriander (optional)
• 1/2 tbsp of sesame oil
• 1/2 tbsp of vegetable oil
• vegetable oil

1. In a wok or large fry pan heat up sufficient vegetable oil to fill to 1cm. When very hot, pour in the egg. Swirl in the pan to make an omelette. Turn when brown on bottom. When cooked, remove from oil onto a paper towel.
2. Empty pan of oil and reheat dry pan. Return omelette to pan to crisp upon both sides. Remove, roll, slice into ribbons and set aside.
3. Heat up the sesame and vegetable oil until hot. Add vegetables and toss. When they are cooked and a little brown at the edges add the rice.
4. Toss until a little browned. Add soy, herbs and omelette and toss together. Adjust soy to taste.

Alternatives:  The vegetables here can be varied as you wish (I usually make it from left over odds and sods). Broccolini is a good for example. You could also also add some meat for a non-vegetarian version - lap cheong chinese sausage, bacon and chicken are all good. It is best to fry it separately and add towards the end. Some prawns could also be added towards the end of cooking.

Potato Salad

Serves 4

• 8 med potatoes (you could use 16 cocktail potatoes), washed and quartered
• 1 tbsp of greek yogurt (you could use cream or sour cream)
• Juice of 1/2 lemon
• 1 tsp of dijon mustard
• 1/2 tbsp of olive oil
• 1 tbsp of capers, finely chopped
• 1tbsp chives, finely chopped
• 2 rashers of bacon, diced

1. Place potatoes in a shallow microwave safe dish with 1/2tsp of water. Cover with plastic film and microwave on high 2 minutes at a time until just cooked (takes 4-6 minutes).
2. While potatoes are cooking fry the bacon until crispy and shake all other ingredients together in a jar for dressing. Season and adjust ingredients in the dressing to taste.
3. Mix cooked potatoes, dressing and bacon thoroughly. 
4. Refrigerate and serve cold.

Frittata

Serves 3 - 4 for a light meal

• 1 red capsicum, diced small
• 1 zucchini, diced small
• 4 rashers of bacon, diced
• 2 birds-eye chillies, deseeded and finely diced
• 1 clove garlic, crushed (you could use garlic oil instead)
• 2 med-large desiree potatoes, washed and diced
• 4 eggs
• 2 tbsp milk
• 1 tbsp olive oil
• 1 tbsp diced chives
• 1/2 cup of grated tasty cheese

1. Pre-heat grill.
2. Put potatoes in a microwave safe bowl, covered with glad wrap and microwave for 3 minutes or until just soft.
3. Heat oil in a large non-stick fry pan. Add potatoes, bacon, garlic, zucchini, capsicum and chilli. Fry off on high heat until potatoes start to show some colour.
4. Sprinkle over the chives and the cheese evenly. Pour eggs on top. Tilt pan to make sure eggs have spread around the whole pan.
5. Let cook for 5 minutes on high.
6. Place pan under grill (if a plastic handled pan, be careful not to melt it!) until browned on top.
7. Serve with a green salad and some crusty bread

Alternatives: You could substitute some FF chorizo sausage for the bacon for a more authentic spanish taste.

Beef Chilli

Serves 4

• 500g blade steak - cut into 2cm cubes
• 1 carrot - finely diced
• 2 sticks celery - finely diced
• 1/2 jar Masterfoods Mexican Spices (a mixture of cummin, sweet paprika, chilli, tumeric)
• 1tsp smoked paprika
• 1tsp hot sauce (I use tabasco sauce)
• 2 capsicums, diced
• 1 cup of canned kidney beans
• 1/2 tbsp olive oil
• 500 ml beef stock (I use Massell brand)
• 250 ml crushed tomatoes
• 1 bunch Coriander, ripped up
• 1 lime, juiced
• greek yogurt/sour cream to serve

1. Heat the olive oil in a large saucepan. Sautee the carrot and celery. Reduce heat and sweat until soft.

2. Add meat and the spices. Stir until combined and meat a little brown. Add tomatoes, hot sauce, beef stock and beans.

3. Bring to boil, and then reduce heat to simmer for 2 hours, stirring occasionally. Add extra water if needed.

4. When meat is falling apart, add capsicums. Cook for a further 20 minutes on low.

5. The dish can be set aside at this point if needed.

6. Just before serving add coriander and lime. Serve with rice and Greek yogurt on the side. 

Alternatives: you could use this mixture in tacos or burritos (using corn tortillas).