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    Lamb Biryani (diced lamb)

    This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tsp chilli powder
        •    1 tsp ground turmeric
        •    3 tsps ground coriander
        •    3 garlic cloves, chopped
        •    2 tbsps fresh lemon juice
        •    80g (1/2 cup) frozen peas
        •    Salt & ground black pepper
        •    2 large brown onions, halved, thinly sliced
        •    185ml (3/4 cup) Massel vegetable liquid stock
        •    3cm piece fresh ginger, peeled, finely chopped
        •    500g Trim Lamb leg steaks, cut into 3cm pieces
        •    natural yoghurt mixed with diced cucumber, to serve


    1. To cook the rice, combine saffron and hot water in a small bowl, and set aside. Heat oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring often, for 10 minutes or until light golden. Add the cumin, cardamom and cinnamon, and cook, stirring, for 30 seconds or until aromatic. Remove from the heat.

    2. Rinse rice under cold running water until water runs clear. Drain. Add the rice, saffron mixture and stock to pan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 18 minutes. Remove from heat and set aside, covered, for 10 minutes.

    3. Meanwhile, combine coriander, turmeric and chilli powder in a medium bowl. Add lamb and toss to coat. Cover and set aside.

    4. Combine stock, onions, garlic, ginger, salt and pepper in a medium saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes or until onions are soft. Add lamb mixture, peas and lemon juice. Cook, covered, stirring often, for 5 minutes or until lamb is just cooked. Remove from heat.

    5. Place 1/2 the rice in a heatproof serving dish. Spoon over 1/2 the lamb mixture. Repeat with the remaining rice and lamb mixture. Serve with the cucumber yoghurt.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-biryani-2/43572aff-6695-4f2c-b34a-2d8f474414c0

      Roast Chicken with Carrots and Apples

      The perfect one-pan meal

      Prep Time

          •    Prep time: 15 minutes, plus marinating and resting time
          •    Cook time: 25 minutes
          •    Yield: Serves 4-6


      For the Chicken:

          •    ¼ cup olive oil, divided
          •    1½ tbsps Sweet Nigella spice blend
          •    One 4-pound chicken, broken down into 8 pieces
          •    Kosher salt and freshly ground black pepper, to taste

      For the Carrots:

          •    4 thyme sprigs
          •    5 garlic cloves, smashed
          •    2 tbsps pomegranate molasses
          •    2 tbsps sweet nigella spice blend
          •    4 medjool dates, pitted and roughly chopped
          •    1½ pounds multicolor carrots, cut into ¾-inch pieces
          •    Kosher salt and freshly ground black pepper, to taste
          •    1 Granny Smith apple, cored and cut into ½-inch pieces


      1. Prepare the chicken: In a large bowl, toss the chicken with 2 tablespoons of the olive oil and the spice blend. Cover the bowl in plastic wrap and let marinate in the refrigerator for 1 hour.

      2. Meanwhile, prepare the carrots: In a medium bowl, toss all of the carrot ingredients together and set aside.

      3. Preheat the oven to 400º. In a 12-inch cast-iron skillet or a small roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear, flipping once, until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate, add the carrot mixture to the searing-hot pan, then return the chicken over the carrots.

      4. Roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before carving. Let the carrots continue to roast in the oven while the chicken rests, 5 minutes.

      5. Remove the carrot mixture from the oven and transfer to a platter. Top with the roasted chicken, then serve.

      This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/roast-chicken-carrots-apples-recipe

      Lightly Baked Huon Ocean Trout with Wild Rice

      This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning Huon Ocean Trout dish that will make guests stop and stare!

      Prep Time

          •    Prep time: 8 hours
          •    Cook time: 30 minutes
          •    Yield: Serves 4


          •    800g Butter
          •    1 Clove Garlic
          •    3 Stalks Blight
          •    200g Wild Rice
          •    500ml Fish Stock
          •    Cooked Wild Rice
          •    20g Coastal Rocket
          •    150g Coastal Parsley
          •    15g Salt Bush Leaves
          •    Coastal Parsley Powder
          •    30ml Chardonnay Verjus
          •    16 Coastal Rocket Flower
          •    4 x 200g Huon Ocean Trout portions


      1. Coastal Parsley Powder: Spread the Parsley throughout a food dehydrator and dry on medium heat about 50c this can be achieved in an oven at the same temp with the door slightly left open. Once dehydrated (about 6-8 hrs), crush into a powder and pass through a sieve, store in a dry area.

      2. Wild Rice: Rince the Wild Rice under cold running water for 2 minutes, strain and transfer rice to a cold pot on stove top, add the Stock and Garlic, bring to a boil and cook till Rice is tender, strain. Tip rice into a metal bowl and mix in the coastal parsley powder, serve once trout is ready.

      3. To Finish: Preheat oven to 140 degrees, place the trout on a tray lined with baking paper. Put 20g butter on each piece of trout and bake till your desired temperature is reached. To plate, divide the wild rice mix between the four plates, place a fillet of trout alongside, garnish with the coastal green and flowers, season the dish and finish by dressing with the chardonnay verjus.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/lightly-baked-huon-ocean-trout-with-wild-rice/

      Barramundi with Tomato Caperberry Sauce and Mash

      Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •    40g butter
          •    2 tbsps tomato paste
          •    Potato mash, to serve
          •    1/2 cup dry white wine
          •    2 garlic cloves, crushed
          •    400g can diced tomatoes
          •    4 (150g each) barramundi fillets
          •    1 medium red capsicum, thinly sliced
          •    1 medium brown onion, finely chopped
          •    1/4 cup caperberries (see note), drained, rinsed
          •    Shredded fresh flat-leaf parsley leaves, to serve


      1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
      2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

      Italian Meatball Hoagie Braid

      Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 8


          •    1 egg, slightly beaten
          •    1 cup tomato-basil pasta sauce
          •    1/4 cup grated Parmesan cheese
          •    1 cup shredded mozzarella cheese (4 ounces)
          •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
          •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half


      1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
      2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
      3. Bake 15 to 20 minutes or until golden brown.

      This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/italian-meatball-hoagie-braids/2c5dc234-865e-4f82-8fc2-82251db40d63