Recipes

A simple take on the traditional Chinese hot pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Prep Time

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

Ingredients

For the hotpot:

    •    8 cups chicken stock
    •    4 cloves garlic, minced
    •    1/2 tbsp sesame seed oil
    •    1 yellow onion, thinly sliced
    •    2 tbsps low sodium soy sauce
    •    1 tsp McCormick® Ground Ginger
    •    1 tsp McCormick® Ground Turmeric
    •    salt and fresh ground pepper, to taste
    •    1 tbsp Thai Kitchen® Red Curry Paste

For the dippers:

    •    14 ounces firm tofu, cubed
    •    1 large red bell pepper, sliced
    •    8 ounces Chinese style noodles, cooked
    •    3 boneless, skinless chicken breasts, thinly sliced
    •    3 cups Chinese cabbage leaves, sliced 1 inch thick
    •    8 ounces green beans, trimmed and cut into 2 inch pieces
    •    1 bunch swiss chard, trimmed and sliced into 2 inch wide ribbons

Method

For the hotpot:

1. Heat oil in 6-quart stockpot or dutch oven over medium-high heat.
2. Add onion and cook for 3 minutes, or until tender.
3. Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
4. Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.
5. Reduce heat to low; cover and simmer for 20 minutes.

For the dippers:

1. In the meantime, prepared your dippers and transfer them to small serving bowls or plates.
2. When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.
3. Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.
4. Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles. Serve
   

This great family recipe is thanks to Diethood Recipes at https://diethood.com/easy-chinese-hot-pot-recipe/

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 2 hours & 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 bay leaf
    •    1 cup beef stock
    •    1/2 cup boiling water
    •    1 tbsp all-purpose flour
    •    3 garlic cloves, crushed
    •    1 tbsp extra virgin olive oil
    •    1 1/2 tbsp balsamic vinegar
    •    Rosemary sprigs, to garnish
    •    3 tbsps tomato paste or puree
    •    Coarse salt and ground pepper
    •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
    •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
    •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
    •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half

Method

1. Preheat oven to 175°C (350°F).
   
   
2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.
   
   
3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.
   
   
4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.
   
   
5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe

With crispy sage & melted Cheddar cheese.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    800g potatoes
    •    2 prigs of fresh sage
    •    40g Cheddar cheese
    •    4 slices of high-welfare prosciutto
    •    400g piece of higher-welfare pork fillet

Method

1. Preheat the grill to high.
   
   
2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.
   
   
3. Meanwhile, put a shallow casserole pan on a high heat.
   
   
4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.
   
   
5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
   
   
6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.
   
   
7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.
   
   
8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.
   
   
9. Rest for 2 minutes, then slice the pork and dish up.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin/

This simple and light take on peas à la Française works well with pan-fried fish.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    juice of 1 lemon
    •    1 tbsp baby capers
    •    100g butter, chopped
    •    150g sugar snaps, trimmed
    •    2 baby cos, halved lengthways
    •    1/2 cup (60g) frozen baby peas
    •    2 shallots, thinly sliced into rings
    •    4 x 150g barramundi fillet, skin on
    •    1/4 cup finely chopped flat-leaf parsley

Method

1. Blanch sugar snaps and peas in a saucepan of salted boiling water for 1 minute or until just tender. Drain, refresh in iced water, drain and slice sugar snaps in half. Set aside.
   
   
2. Heat 1 tbs oil in a large frying pan over high heat and fry fish skin-side down for 6 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until just cooked. Place on a plate, cover loosely with foil and set aside to rest. Wipe out pan, heat remaining oil, add lettuce and cook for 2 minutes or until golden, then turn and cook for a further minute. Add to plate with fish to keep warm.
   
   
3. For brown butter, heat butter in the same pan over medium heat for 3-4 minutes or until it begins to turn golden. Add shallot and capers, and cook for 1-2 minutes or until butter is browned. Add lemon juice, sugar snap, peas, lettuce and parsley, cook for 1 minute to heat through and season. Serve fish with sugar snap, peas and lettuce, and top with brown butter mixture.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crisp-barramundi-brown-butter-capers-recipe/vhs50jmi

Seared Scallops with Pink Grapefruit-Brown Butter Sauce are ready in just 30 minutes and are pan-tastic! Just sear scallops in a skillet, and then pour on the flavor with our brown butter-citrus sauce.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

    •    1 tbsp olive oil
    •    1 large pink grapefruit
    •    1 tsp all-purpose flour
    •    1/4 cup unsalted butter
    •    1 tbsp chopped fresh chives
    •    1/2 tsp freshly ground black pepper, divided
    •    12 to 16 ounces large sea scallops (about 10)

Method

1. Peel grapefruit, and cut into sections with a knife. Squeeze rind and remaining pulp to yield 1/4 cup juice.
2. Cook butter in a large saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until it turns a golden color and smells nutty. Stir in flour; cook, whisking constantly, 1 minute. Gradually stir in grapefruit juice. Cook 1 to 2 minutes or until thickened. Stir in grapefruit segments and 1/4 teaspoon each sea salt and black pepper. Pour into a bowl; cover and keep warm.
3. Sprinkle scallops with remaining 1/4 teaspoon each sea salt and black pepper. Heat oil in a large heavy skillet over medium-high heat until hot. Add scallops, and sear 3 minutes on each side or until scallops are browned.
4. Drizzle scallops with grapefruit sauce; sprinkle with chives.

This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/seared-scallops-pink-grapefruit