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Seafood risoni paella

prep + cook time 1 hour | serves 4 In this twist on the classic Spanish dish of paella we’ve used risoni pasta instead of rice, creating a wonderful textured base that showcases the seafood at its best. A great communal meal, serve the paella straight from the pan at your table. 2 tbsp olive oil 1 small onion (80g), finely chopped 4 garlic cloves, crushed 500g risoni pasta pinch saffron threads 1 cup (250ml) dry white wine 6 small tomatoes (540g), seeded, coarsely chopped 2 tbsp tomato paste 1 tsp finely grated orange rind 4 sprigs fresh marjoram 4 cups (1 litre) chicken stock, warmed salt and freshly ground black pepper 1 1 ⁄ 2 cups (180g) frozen peas 1 ⁄ 3 cup (80g) finely chopped drained char-grilled capsicum (pepper) 500g pot-ready mussels (see tips ) 4 large uncooked king prawns (280g), peeled, deveined, leaving heads and tails intact 1 large cleaned squid hood (150g), cut into 1cm thick rings 1 ⁄ 3 cup (6g) coarsely chopped fresh flat-leaf parsley lemon wedges, to serve 1 Heat th...
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Wholemeal spaghetti with mushrooms and almonds

vegetarian | prep + cook time 35 minutes | serves 4 Crunchy roasted almonds and earthy mushrooms are paired together in this nutritious pasta dish. You can use your favourite variety of mushrooms; button and cap mushrooms will work well. 375g wholegrain spaghetti 2 tbsp olive oil 400g Swiss brown mushrooms, sliced 400g portobello mushrooms, sliced 2 shallots (50g), coarsely chopped 2 cloves garlic, coarsely chopped salt and freshly ground black pepper 1 ⁄ 2 cup (80g) coarsely chopped roasted almonds 150g baby spinach leaves 1 ⁄ 2 cup (40g) finely grated pecorino cheese 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Cook the pasta in a large saucepan of boiling salted water until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. Remove the pasta from the pan; set aside and cover to keep warm. 2 Add the olive oil to the same pan over a high heat; cook the mushrooms and shallots, stirring occasionally, for 5 minutes or until the mushrooms are lightly golden and the shal...
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Super-green vegetable curry

Vegan | prep + cook time 55 minutes | serves 4 Fresh and fragrant this delicious Thai-inspired green curry is full of flavour and packed with nutritious greens. Serve accompanied with steamed basmati rice and topped with toasted flaked coconut. 1 ⁄ 2 cup (125ml) grapeseed oil 4 garlic cloves, peeled 1 cup (20g) fresh basil leaves 5cm piece fresh ginger, finely chopped 1 fresh long green chilli, seeded, thinly sliced 1 bunch fresh coriander, stalks and roots reserved 200g kale, washed, sliced 120g baby spinach leaves 600g baby aubergines, cut into 1.5cm slices 670ml canned coconut milk, shaken well 2 cups (500ml) vegetable stock 1 cup (200g) pearl barley, rinsed 150g green beans 1 cup (120g) frozen peas, thawed 150g sugar snap peas salt and freshly ground black pepper lime wedges, to serve 1 Process half the oil, the garlic, basil, ginger, chilli, coriander stalks and roots, half the kale, and half the spinach until a smooth paste forms; reserve 1 ⁄ 4 cup (75g) curry paste. 2 Heat the r...
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Bacon, cider, and fennel mussels

prep + cook time 15 minutes | serves 2 Fresh, flavoursome, and so quick to make, this one-pot dish will become a firm favourite. Serve these mussels steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with thin chips and mayonnaise. 1 tbsp olive oil 1 rindless bacon slice (80g), chopped 2 garlic cloves, thinly sliced 1 baby fennel bulb (130g), thinly sliced, fronds reserved 1kg pot-ready mussels (see tip ) 3 ⁄ 4 cup (180ml) dry cider 1 Heat the olive oil in a large saucepan over a medium heat. Cook the bacon, garlic, and fennel, stirring, for 3 minutes or until browned. 2 Add the mussels and cider to the pan; bring to the boil. Cover the pan with a lid; cook, shaking the pan occasionally,for about 5 minutes or until the mussels start to open. 3 Serve the mussels topped with the reserved fennel fronds, and accompanied with bread. tip Pot-ready or pre-bagged mussels are generally sold cleaned and ready to use. If you have bought loose mussels, scr...
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Cheat’s dhal with curry sprinkles

Vegetarian | prep + cook time 25 minutes + standing | serves 4 Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like. 1 tbsp coconut oil or ghee 2 small sweet potatoes (500g), coarsely grated 4 green onions (spring onions), thinly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tsp brown mustard seeds 400g can brown lentils, drained, rinsed 400g can diced tomatoes salt and freshly ground black pepper 1 cup (280g) Greek-style yogurt curry sprinkles 1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds 1 tbsp pepitas (pumpkin seeds) 1 tbsp raisins 2 tsp pure maple syrup 2 tbsp fresh curry leaves 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp curry powder 1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside...
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Spanish chicken and chorizo stew

prep + cook time 40 minutes | serves 6 So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like. 1 cup (250ml) chicken stock pinch saffron threads 340g cured chorizo sausage, thickly sliced 1.5kg chicken drumsticks 2 tsp olive oil 1 medium onion (150g), thickly sliced 1 medium red capsicum (pepper) (200g), thickly sliced 2 tsp smoked paprika 2 x 400g can chopped tomatoes 1 ⁄ 2 cup (60g) pitted black olives 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Combine the stock and saffron in a bowl. Reserve until required. 2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel. 3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan. 4 Heat the olive oil in the same pan; cook the ...
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Balsamic tomato and mushroom chicken

prep + cook time 25 minutes | serves 4 Golden chicken thighs are married with Mediterranean flavours in this super easy and nutritious dish that makes a great midweek meal. Serve with crusty bread or mashed potatoes, if you like. 2 tbsp olive oil 8 x 125g chicken thighs 2 garlic cloves, sliced 8 sprigs fresh thyme 4 flat mushrooms (320g), sliced 250g cherry tomatoes 1 tbsp balsamic vinegar 80g feta, crumbled 1 ⁄ 4 cup (5g) coarsely chopped fresh flat-leaf parsley 1 Heat the olive oil in a large, heavy-based pan over a high heat. Cook the chicken, in batches, for 2 minutes each side or until browned. Remove from the pan. 2 Reduce the heat to medium. Cook the garlic, thyme, and mushrooms, stirring occasionally, for 5 minutes or until browned. browned. Add the tomatoes to the pan; cook, stirring, for 1 minute. Return the chicken to the pan; cook, covered, for 10 minutes or until cooked through. 3 Drizzle the chicken with the balsamic vinegar; sprinkle with the feta and parsley.
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