- Combine onion salt, garlic, turmeric, paprika, dried oregano and yogurt in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 1 hour.
- Combine Kumato® tomato salad ingredients in a bowl. Season and cover. Set aside for 1 hour.
- Preheat barbeque plate on medium high. Remove chicken from marinade, discarding the marinade. Place two chicken thighs onto a board, one over the other. Insert 4 skewers, repeat twice more. Drizzle both sides with a little oil. Barbeque for 5-8 minutes each side or until lightly charred and cooked through. Remove to a board, stand for 5 minutes and then cut between skewers.
- Place flatbreads onto serving plates. Spoon over yoghurt and drizzle with chilli sauce. Top with chicken and Kumato® tomato Serve with lemon wedges.
Tip: To cook without skewers, barbecue or pan fry uncut chicken thigh until cooked through.
- Sprinkle paprika, salt and pepper over both sides of the chicken. Heat 1 tbs oil in an ovenproof frying pan over medium-high heat. Cook the chicken in batches for 3-4 minutes or until browned. Transfer to a plate.
- Reduce the heat to medium. Add remaining oil, onions and garlic to the pan. Cook, stirring for 2 minutes. Add vinegar and sugar and cook, stirring for 2 minutes until slightly reduced. Add the can of cherry tomatoes and bring to a simmer. Return the chicken to the pan.
- Press a piece of baking paper onto the surface of the pan and cover with a lid. Cook on medium-low for 10 minutes. Add olives and Broccolini® and return the baking paper to the surface to cover. Cook for 3-4 minutes until Broccolini® is bright green. Remove the cover.
- Preheat grill on medium-high. Scatter bocconcini over the chicken. Grill for 3-4 minutes until cheese softened. Scatter over parsley. Serve with garlic bread.
Tip: Delicious served over pasta or mashed potatoes.
Tip: If you don’t have an oven proof frying pan, complete steps 1-3 in a frying pan. For step 4, transfer to an overproof dish.
- Heat a large frying pan over medium-high heat. Using 1 tablespoon of oil, rub over both sides of the salmon. Season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Transfer to a plate, skin-side up and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, heat a wok over high heat until hot. Add the remaining oil. Add the Broccolini® and Fioretto® and stir-fry for 2 minutes until almost tender. Remove to a plate.
- Add all the ponzu ginger sauce ingredients to the hot wok and bring to the boil. Simmer for 2 minutes until reduced slightly. Return the Broccolini® and Fioretto® to the wok and stir-fry for 2 minutes until the vegetables are well coated.
- Pile the vegetables and sauce onto serving plates and top with salmon. Sprinkle with sesame seeds, chilli and shallots.
Tip: Yuzu is a Japanese citrus. The juice is available in Asian grocery stores. Once opened, store in the fridge. You can use grapefruit or pomelo juice as a replacement.
- Combine the chilli, garlic, lemon rind, cashews, sugar and 1 tablespoon oil in a small processor. Process until finely chopped. Alternatively you can use a mortar and pestle.
- Heat a wok over high heat until hot. Add remaining oil and swirl to coat the wok. Add the Broccolini® and stir-fry for 3 minutes until bright green. Add the Minicaps® and chilli mixture, stir-fry for 2-3 minutes or until Broccolini® is tender.
Serving Suggestion: Serve as a side to chicken, beef or lamb. Enjoy as a vegetarian meal with rice or noodles.
- Cook noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.
- Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface. Add half the prawns and stir-fry for 1 minute or until they turn pink. Remove to a plate. Repeat with oil and remaining prawns.
- Add 2 teaspoons of oil and the Broccolini® to the hot wok, stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.
- Add stir-fry paste, cook for 30 seconds. Return the Broccolini® and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions, stir-fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.
Tip 1: This meal is best served as a side.
Tip 2: For a chicken and Broccolini® pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.
- For the dressing, stir the miso and ginger pickling liquid together to a smooth paste. Stir in the ginger and mayonnaise. If the dressing is too thick, add a little cold water to adjust the consistency.
- Carefully cut one chicken breast at a time, in half horizontally to form two thinner fillets. Place onto a sheet of baking paper on a board and flatten with a meat mallet.
- Spoon flour and breadcrumbs onto plates. Whisk the eggs and a little cold water in a shallow dish. Dip the chicken into the flour, egg, then breadcrumbs. Pressing the crumbs on to secure.
- Cover the base of a large frying pan with oil. Heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board and cut into thick pieces.
- Meanwhile, blanch, microwave or steam the Broccolini® and Fioretto® until just tender. Drain and refresh in cold water. Drain well.
- Spoon the rice into the base of 4 serving bowls. Arrange the Broccolini®, Fioretto®, chicken, lettuce, avocado and Qukes® in the bowls. Drizzle over the dressing and serve.
Tip: This is a great dish to pack for lunch. Arrange in a bowl and wrap tightly with plastic. Dress just before serving.
Vego option – for a vegetarian option replace the chicken with firm tofu and follow steps above.
- Heat a large frypan on medium heat, add olive oil, garlic and basil stalks and cook 2-3 minutes.
- Add Broccolini® and zucchini and gently toss with garlic, basil and oil for 4-5 minutes.
- Zest 1 teaspoon of lemon rind and sprinkle over the Broccolini® mix and season with sea salt and black pepper.
- Gently toss again, then pop onto a serving dish or divide between two bowls with the rocket leaves goats cheese, and a big squeeze of lemon. Roughly tear basil over the Broccolini® fettuccine and enjoy.
Recipe by Nutritionist, Jacqueline Alwill
- Whisk the corn flour and cooking wine in a bowl until smooth. Stir in the soy and sugar. Add the pork and stir to coat. Cover and refrigerate for 15 minutes if time permits.
- Meanwhile, for the sauce, stir the corn flour and water together in a small saucepan until smooth. Add the remaining ingredients and cook, stirring constantly over medium-high heat until the sauce comes to the boil. Set aside.
- Heat a wok over high heat until hot. Drain any marinade from the pork. Add 2 teaspoons of oil to the hot wok and swirl to coat Add one-third of the pork, making sure each piece comes in contact with the hot work. Stir-fry for 1 minute until seared. Remove to a plate. Repeat with the remaining pork in two batches, adding more oil as required.
- Wipe the wok clean and heat again over high heat until hot and add the remaining oil. Add the Broccolini®, Fioretto® and Minicaps® and stir fry for 2 minutes until almost tender. Return the pork to the wok, pour over the sweet and sour sauce and stir-fry for 1 minute until hot. Serve with rice.
Speedy Tip: You can use pre-made sweet and sour sauce, you will need 1/2 cup.
- Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways.
- Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.
- Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.
- Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve.
Tip: You can add shredded chicken or chopped prawns to turn this salad into a main meal.
- To make rissoles, combine mince, cheese, onions, egg, breadcrumbs and oregano in a large bowl. Season with salt and pepper. Mix well to combine.
- Using a 1/4-cup mixture per rissoles, shape into rounds, 6cm in diameter. Press 2 Solanato™ tomato halves cut-side up into the top of each rissole.
- Heat a well-greased non-stick frying pan over a medium heat. Cook rissoles in 2 batches, for 3 minutes on each side, or until golden. Transfer to a baking tray, tomato side up. Transfer to the oven and cook a further 8 minutes or until cooked through.
- Combine Qukes®, Solanato™ tomatoes, cos and feta. Spoon over dressing, toss gently to combine.
- Serve the rissoles with salad and crusty bread if desired.
Tip: Rissoles are delicious served with barbecue sauce or tzatziki.
- Preheat the oven to 220˚C. Place the chickpeas, garlic, cumin, paprika, turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).
- Drizzle the Broccolini® with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the Broccolini® and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the Broccolini® and lemon immediately from the heat and set aside.
- To make the dressing, squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mint, shallots, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.
- Place the Broccolini® on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and pecorino.
Recipe created by @arthurstreetkitchen for Perfection Fresh
- Heat an oven to 150˚C. Place the Kumato® on a small baking dish and scatter over the sumac, garlic and oil. Season with sea salt and black pepper and slow roast for 1 hour (or longer if you have the time and patience).
- Place the quinoa in a medium saucepan and cover with vegetable stock. Cook for 15 minutes, until the quinoa is translucent and tender. Set aside.
- Meanwhile, prepare the rest of the salad. Cut the long stems off the Broccolini® and cut these into 1cm pieces (keep the florets intact). Heat a frypan on high heat. When hot, add a drizzle of olive oil, along with the stems and Broccolini® florets. Season with sea salt and cook for 2 minutes, until charred and just tender. Remove immediately from the heat.
- To assemble the salad, combine the quinoa with the Qukes®, fresh Kumato®, parsley, mint, dill, shallots, allspice, sumac, lemon juice, 1/4 cup of extra virgin olive oil and seeds. Toss to combine and season with sea salt and black pepper. Taste, and add more oil, citrus, salt or pepper until it is seasoned to your liking. Lastly, add the slow roasted Kumato® and Broccolini® and toss. Serve immediately or allow to sit for 30 minutes* to allow the flavours to meld.
Tip: Once you season your tabbouleh, the fresh tomatoes and herbs will release some moisture which can make your tabbouleh soggy. There are three ways of combatting this wetness – firstly, eat straight away! Secondly, you can salt your fresh tomatoes and parsley for about 20 minutes before adding to the final salad (drain off the excess liquid before assembling the salad). Lastly, you can assemble your salad, dress it, let it sit for 20-30 minutes, and then drain the entire salad in a colander before transferring back to a serving plate.
- Preheat the oven and a large flat tray to 180°C fan forced. Shred the silverbeet, you should have about 4 cups of shredded leaves.
- Process the biscuits to fine crumbs. Add butter and 1 egg. Process until combined. Spoon into x 3cm deep; 24cm (base) tart pan with removable base. Press the biscuit mixture over the side and base. Refrigerate for 15 minutes.
- Place the tart onto the hot tray and bake for 10 minutes (see tip). Meanwhile, heat half the oil in a non-stick frying pan over medium heat. Add onions and chilli and cook, stirring for 3 minutes or until the onion is soft. Add the paprika and silverbeet and cook, stirring for 1 minute until just wilted. Transfer to a large bowl and cool for 10 minutes.
- Add remaining oil to the pan and heat over high heat. Add the Bello Rosso® baby roma tomatoes and season. Cook, shaking the pan for 3-4 minutes or until they start to soften and colour.
- Crumble the ricotta over the silverbeet. Lightly whisk the remaining 4 eggs together, add to the silverbeet and season with pepper. Mix well. Spoon into biscuit shell. Spoon over the Bello Rosso tomatoes, gently pressing into filling. Return to the oven and bake for 30-35 minutes until set in the centre. Cool for 10 minutes then remove carefully from the tart pan.
- Cut into wedges and serve warm sprinkled with parmesan.
Tip: As the base bakes in step 3 a cheesy foam appears on the surface, this is just the cheese from the biscuits melting, it will be reabsorbed by the biscuit base.