Spray a frying pan with oil. Heat over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.
Reduce heat to medium-low. Add remaining oil and vegetables. Cook, stirring, for 5 minutes or until vegetables are tender. Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.
Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over pork. Cover.Set aside.
Meanwhile, place potatoes and 1/4 cup water in a heatproof,
microwave-safe dish. Cover. Microwave on HIGH (100%) for 6 minutes.Add zucchini and capsicum. Microwave for 3 minutes. Drain.
Butter Chicken
3 tsp garam masala
1 tsp chilli powder
2 tsp ground ginger
2 tsp ground coriander
2 tsp lemon juice
2 tsp tomato paste
1/2 cup plain yoghurt
1kg chicken thigh fillets, trimmed, quartered
75g butter, chopped
1 brown onion, halved, thickly sliced
2 garlic cloves, crushed
1 cinnamon stick
3 cardamom pods, bruised
2 tsp smoked paprika
1 cup chicken stock
1 1/2 cups tomato passata
1/2 cup pure cream
Steamed rice to serve
Method
Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.
Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.
Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.
Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.
Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.
Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.
Chargrilled Chilli Beef with Avacado
Ingredients (serves 4) 4 x 150g lean rump steaks
1 garlic clove, crushed
1/3 cup (80ml) red wine
1 tsp dried chilli flakes
2 small avocados (about 200g each), flesh sliced
1/2 cup small basil leaves
1 Lebanese cucumber, chopped
1 small red onion, thinly sliced
1 tsp olive oil
1 1/2 tbs red wine vinegar
Method Place the steaks in a bowl with the garlic, red wine and chilli flakes. Toss to coat, then cover and refrigerate for 10 minutes to marinate.
Meanwhile, for the avocado salad, combine the avocado, basil, cucumber and red onion in a bowl. Add the olive oil and vinegar, then toss to coat.
Heat a lightly oiled chargrill over medium-high heat. When hot, add the drained steak and cook for 5 minutes on each side for lightly charred on the outside and cooked to medium-rare inside. Divide the avocado salad between 4 plates and top with steak.
Beef and Hokkien Noodle Stir Fry
Ingredients (serves 4) 750g beef rump steak, trimmed, cut into 1cm-thick slices
1/3 cup shao hsing Chinese cooking wine (see note) or sweet sherry
600g fresh hokkien noodles
1/4 cup peanut oil
230g can water chestnuts, drained, thickly sliced
1 teaspoon sesame oil
6 green onions, cut into 6cm lengths
2 garlic cloves, finely chopped
1/2 cup oyster sauce
1/4 cup chicken stock
Method Combine beef and wine or sherry in a large glass or ceramic dish. Stand for 10 minutes.
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until noodles soften. Drain. Separate noodles with a fork. Set aside.
Heat 1 tablespoon of peanut oil in a wok over high heat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Remove to a plate. Repeat with oil and remaining beef.
Heat remaining peanut oil in wok. Add chestnuts, sesame oil, green onions and garlic. Stir-fry for 1 minute. Return beef to wok. Add oyster sauce, stock and noodles. Stir-fry for 1 to 2 minutes or until warmed through. Divide between bowls and serve.
Steak Chilli Con Carne
Ingredients (serves 2) 2 tbs vegetable oil
1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot)
1 tsp ground cumin
2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
2 x 125g cans red kidney beans, drained, rinsed
2 vine-ripened tomatoes, roughly chopped
2 tbs finely chopped coriander leaves, plus extra sprigs to serve
Boiled basmati rice and guacamole, to serve
Method Place the vegetable oil, paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.
Corned beef
Ingredients (serves 4)
* 1.5kg corned silverside (see note)
* 8 whole cloves
* 1 brown onion, peeled, root intact
* 1 tablespoon golden syrup
* 8 small pickling onions
* 4 large carrots, cut into 12 pieces
* 1 minicab, cut into quarters (see note)
* 5 desiree potatoes, cooked, mashed, to serve
Method
Place silverside into a large saucepan. Cover with cold water. Press cloves into onion. Add to saucepan.
Place saucepan over low heat. Bring to the boil, uncovered. Use a spoon to skim fat from surface and discard. Partially cover saucepan. Cook a further 30 minutes.
Add syrup, onions and carrots to saucepan. Partially cover. Cook a further hour. Add cabbage. Cover and cook a further 10 minutes or until cabbage is tender.
Remove cabbage, onions and carrots. Keep warm. Remove corned beef. Cover and stand for 15 minutes before thinly slicing. Serve with vegetables or on a sandwich.
Chicken Breast fillets filled with coriander, almond and chilli
Ingredients (serves 6)
1 bunch fresh coriander
1 garlic clove, roughly chopped
1 teaspoon salt
2/3 cup blanched almonds
juice of 1 lemon
2 small red chillies, deseeded, roughly chopped (see note)
1/3 cup olive oil
6 chicken breasts fillets with skin on
Method Preheat oven to 200°C. Line a baking tray with baking paper.
Wash coriander well and pat dry. Roughly chop leaves and roots. Place into the bowl of a food processor. Add garlic, salt, almonds, lemon juice and chillies. Process until finely chopped. With the food processor running, slowly pour oil down feed tube to form a thick paste.
Gently lift skin from chicken flesh. Spread coriander paste between skin and flesh. Smooth skin over paste. Place onto oven tray. Bake for 20 to 25 minutes or until golden and cooked through. Serve immediately with the Warm Vegetable Platter. (see related recipes)
Chicken Stroganoff
Ingredients (serves 4)
2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
steamed white long-grain rice and finely chopped fresh chives, to serve
Method Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a flameproof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.
Reduce heat to medium. Heat remaining oil in pan. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add paprika. Cook, stirring, for 1 minute. Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).
Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives. Serve with steamed rice.
RECIPES 
