Bulgogi

Bulgogi

A Korean classic with ripe pears in the marinade to tenderise the meat and add a distinct taste of sweetness.
 
Total Time: 75 minutes
Prep: –
Cook: –
 
Ingredients Serves 3
Bulgogi
Boneless sirloin or tenderloin
450g
Garlic cloves
4
Pear, pealed
1 cup
Onion, chopped
¾ cup
Ginger, chopped
1 tsp
Scallion, chopped
1
Soy sauce
2 tbsp
Roasted sesame oil
1 tbsp
Light brown sugar/honey
1 tbsp
Black pepper
½ tsp
Sesame seeds, toasted
1 tsp
Method
Bulgogi

Step 01

Cut beef across grain into thin slices. Cook in a skillet.
Step 02
In a food processor, place garlic, pear, onion, ginger and blitz until the blend is smooth and creamy. This is the marinade.
Step 03
In a bowl or sealable bag, combine beef slices, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper. Mix them well.
Step 04
Cover and refrigerate for at least 30 minutes. (Overnight is best for a deeper flavour).
Step 05
Cook the meat on high heat in a pan, stirring constantly until the liquid has evaporated and meat begins to brown around the edges.
Step 06
Sprinkle sesame seeds.

Eat as the Koreans would with lettuce leaf and rice, or go Mexican with tortilla wraps!

Chicken Panini

Chicken Panini

A delicious solution to the busy-weeknight-dinner-dilemma!
 
Total Time: 35 minutes
Prep: –
Cook: –
Ingredients Serves 4
Chicken Panini
Extra virgin olive oil
5 tbsp
Skinless, boneless chicken thighs
350g
Salt & pepper
To taste
Onions, sliced thinly
2
Monterey Jack cheese, grated
1 cup
Dinner rolls, cut in half
4
Lemon juice
1 tbsp
Romaine lettuce, torn to pieces
1
Japanese cucumber, thinly sliced
½
Method
Chicken Panini

Step 01

In a large pan, heat 2 tablespoons olive oil over medium heat.
Step 02
Season the chicken with salt and pepper. Add to the pan and cook, turning occasionally until golden.
Step 03
After 6-8 minutes, transfer to a plate. Let it cool before slicing the chicken meat.
Step 04
In the same pan, heat 1 ½ tablespoons olive oil over medium heat.
Step 05
Add onions, seasoning with salt and pepper. Cook until golden for 7 minutes.
Step 06
Divide the chicken mixture among the rolls.
Step 07
Using a sandwich maker press, cook the sandwiches for a couple of minutes until grill lines appear.
Step 08
In a large bowl, juice lemon and add 1 ½ tablespoons olive oil.
Step 09
Add in the romaine lettuce, cucumber and toss. Season with salt and pepper and serve with the sandwich.

Fun fact: In Italy the term 'panino' refers to a small bread roll and its plural is 'panini'.

Roasted Leg of Lamb

Roasted Leg of Lamb

Nothing says “dinner is served” like this delicious classic English meal!
 
Total Time:
1 hour 50 mins
Prep: –
Cook: –
Ingredients Serves 5
Roasted Leg of Lamb
Lamb leg
3.5kg
Olive oil
3 tbsp
Cloves garlic
7-8
Fresh rosemary
3-4 stems
Method
Roasted Leg of Lamb

Step 01

Set the lamb in a rack inside a roasting pan, before rubbing the lamb with olive oil. Season with salt and pepper for a balanced flavour.
Step 02
Broil the lamb for 5 minutes or until lamb leg looks seared and browned. Position a rack below so that the top of the meat is a few inches from the broiler element. Flip it over and broil the other side for another 5 minutes.
Step 03
Mince the garlic and rosemary. This is the marinade.
Step 04
Top it with garlic and rosemary, remove the lamb out from the oven and set oven to 160˚C. Reposition the oven rack to the middle of the oven.
Step 05
Flip the lamb leg over and again rub the top with the marinade. Cover loosely with foil and cook for an hour.
Step 06
Remove the foil after an hour, set temperature to 50-80˚C, and let it rest inside the oven for another 20 minutes making it medium-rare to medium. Allow to rest for 15 minutes before carving it.

Take the chilled lamb out of the refrigerator an hour before cooking. This enables the lamb to cook faster.

Panko Crusted Salmon

Panko Crusted Salmon

An easy, elegant dinner meal with a crunchy crust.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Panko Crusted Salmon
Salmon fillets with skin
4
Panko
2/3 cup
Minced fresh parsley
2 tbsp
Grated lemon zest
1 tsp
Olive oil
2 tbsp
Dijon mustard
2 tbsp
Vegetable oil
2 tbsp
Salt and pepper
To taste
Lemon wedges
4
Method
Panko Crusted Salmon

Step 01

Preheat oven to 200°C.
Step 02
In a bowl, mix panko, parsley, lemon zest, ½ teaspoon salt and ½ teaspoon pepper. Drizzle olive oil and stir until the crumbs are evenly coated. Set aside.
Step 03
Place salmon fillets skin side down. Generously brush the top of fillets with mustard and sprinkle with salt and pepper. Coat each salmon fillet with panko.
Step 04
Heat vegetable oil over medium heat, on a cast iron skillet or oven proof pan. Adding salmon fillets skin side down, sear for 4 minutes – without the skin turning brown.
Step 05
Transfer pan to hot oven for 5-7 minutes until salmon is cooked and panko is browned.
Step 06
Remove from oven and cover with aluminium foil, allowing it to rest for 5-10 minutes.
Step 07
Serve with lemon wedges.

Serve this with a side of glazed baby carrots and mashed potatoes for a balanced meal.

Lamb Rogan Josh

Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 2
Lamb Rogan Josh
Canola oil
¼ cup
Boneless lamb shoulder, cut into 1-inch pieces
1kg
Kosher salt
To taste
Onions, thinly sliced
2
Minced fresh ginger
2 tbsp
Garlic cloves, minced
2
Madras curry powder
1 tbsp
Turmeric
1 tsp
Cayenne pepper
½ tsp
Bay leaves
2
Tomato puree
One 400g can
Plain whole-milk yoghurt
1 cup
Water
2 cups
Garam masala
1 tsp
Cilantro leaves, for garnish
1 tsp
Method
Lamb Rogan Josh

Step 01

Heat the oil in a large enameled cast-iron casserole.
Step 02
Season the lamb with salt and cook over high heat. Stir occasionally over 12 minutes or until the lamb is browned. Use a slotted spoon to transfer onto a plate.
Step 03
Add the onions to the casserole and cook over moderate heat until lightly browned.
Step 04
Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 05
Add the tomato, yoghurt and water; bring to a boil. Season with salt.
Step 06
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender
Step 07
Stir in the garam masala and cook for 5 minutes.
Step 08
Discard the bay leaves, garnish with cilantro.

Serves best with either rice or naan.

Shepherd’s Pie

Shepherd’s Pie

A classic dish that’s great for meals, supper and even as comfort food.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 4
Shepherd’s Pie
Dripping
25g
Large onion, finely chopped
1
Olive oil
2 tbsp
Minced lamb
500g
Plain flour
1 tbsp
Bay leaves
2
Fresh thyme
2 sprigs
Chopped tomatoes
400g
Worcestershire sauce
2 tsp
Chicken stock
450ml
Salt and freshly ground black pepper
To taste
Potatoes, peeled and cut into halves or quarters
700g
Milk
55ml
Butter
75g
Egg yolk
1
Method
Shepherd’s Pie

Step 01

In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
Step 02
Heat a little olive oil in a frying pan and fry the mince lamb and break up any lumps with the back of the spoon. Stirring until browned all over.
Step 03
Stir onions and add the flour to help thicken the juice.
Step 04
Mix well and add the bay leaves, thyme, and stir. Add the chopped tomatoes, Worcestershire sauce, and stock (keep a little aside).
Step 05
Add the cooked mince, then pour the stock mixture into empty mince pan.
Step 06
Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper. Let it simmer for about 45 minutes, stirring regularly.
Step 07
Preheat the oven to 200°C.
Step 08
For the mash, boil potatoes for about 10 minutes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
Step 09
Pour the meat into an oven-proof dish and spread the mash on top, smooth over and mark with a spatula.
Step 10
Bake until the surface is golden-brown

You may use either chicken, beef or lamb stock to your liking.

Italian Stuffed Chicken

Italian Stuffed Chicken

Quick, easy and simple dish for that late night snack.
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Italian Stuffed Chicken
Chopped olives or sundried tomatoes
2 tbsp
Garlic clove, crushed
1
Dried mixed herbs
½ tsp
Full-fat soft cheese
200g
Plump boneless, skinless chicken breasts
4
Ripe tomatoes, sliced
4
Olive oil
3 tbsp
Method
Italian Stuffed Chicken

Step 01

Heat oven to 220°C.
Step 02
Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese.
Step 03
Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
Step 04
Stuff each chicken breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray.
Step 05
Season the top of the chicken, then place tomato slices over the top of each piece of chicken. Season, then top with the remaining herbs. Drizzle with some olive oil.
Step 06
Roast until the chicken is golden around the edges, and the tomatoes look a little shrivelled.

You may serve this dish with a green salad and crusty bread to mop up the juices.

Rosemary Mackerel

Rosemary Mackerel

A fresh and tasty way to enjoy a fish meal.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Rosemary Mackerel
Olive oil
2 tbsp
Unsalted butter
2 tbsp
Mackerel fillet
1
Fresh rosemary, chopped finely
1 sprig
Salt & ground black pepper
To taste
Lemon
½
Fresh basil leaves
For garnishing
Olives, pitted
100g
Garlic, chopped finely
1 clove
Olive oil
2-3 tbsp
Method
Rosemary Mackerel

Step 01

Heat pan. Add butter and some oil (so that the butter doesn’t burn).
Step 02
Add mackerel fillet and sprinkle it with rosemary, adding salt and black pepper.
Step 03
Fry for approximately 2 minutes on each side, or till it turns opaque.
Step 04
Squeeze lemon over it, and remove from the pan.
Step 05
Blitz olives, garlic and olive oil for the dressing.
Step 06
Pour dressing over the fillet and garnish with fresh basil leaves.

Serve this alongside a lovely leafy salad for a balanced meal!

Hearty Lamb Stew

Hearty Lamb Stew

Warm your family members’ hearts with this traditional Irish recipe.
 
Total Time:
3 hours 45 mins
Prep: –
Cook: –
Ingredients Serves 4
Hearty Lamb Stew
Celery, sliced
2 sticks
Medium sized onions, chopped
2
Carrot, sliced
2
Rosemary
3 sprigs
Olive oil
2-3 tbsp
Diced stewing lamb, cubed
500g
Plain flour
1 tbsp
Lamb or vegetable stock
500ml
Tomato, chopped
350g
Salt & pepper
To taste
Method
Hearty Lamb Stew

Step 01

Using a stockpot on medium heat, fry all vegetables with olive oil and rosemary for 10 minutes.
Step 02
Add meat and flour.
Step 03
Pour in the stock together with the tomatoes.
Step 04
Keep stirring, and season with salt and pepper.
Step 05
Bring to a boil and put the lid on for a slow simmer, or cook in an oven for two and a half hours.
Step 06
Remove lid for the final half an hour, adding a splash of water if it looks dry.
Step 07
Cook until the meat is tender.

You may also prepare this a day ahead, refrigerate, and heat it up the following day.

Mussels in White Sauce

Mussels in White Sauce

Impress your guests with this easy-to-prepare classic French recipe.
 
Total Time: 65 minutes
Prep: –
Cook: –
Ingredients Serves 4
Mussels in White Sauce
Mussels, scrubbed and cleaned
900g
Dry white wine
1/2 cup
Butter
2-3 tbsp
Minced shallots
1/4 cup
Minced garlic
1 tbsp
Flour
2 tsp
Parsley, minced
1/4 cup
Method
Mussels in White Sauce

Step 01

Place mussels in a bowl of salted water (1 tablespoon of salt for every 4 cups of water) for 10-15 minutes.
Step 02
Put ½ cup of dry white wine in a large pot, and add mussels. Cover and bring to a boil.
Step 03
Let the wine reduce in 5-7 minutes. (Don’t overcook!)
Step 04
Remove the shells from the pot, but don’t discard the water.
Step 05
Let the water in the pot settle for a minute before gently pouring out the cooking water in a measuring cup. Leave the grit in the pot to discard later. Use a sieve to remove the grit.
Step 06
Melt butter in a medium sized pan, add shallots and cook until translucent.
Step 07
Add garlic and cook for a minute.
Step 08
Add a teaspoon or two of flour to make the gravy thick, stirring to combine.
Step 09
Slowly add a cup of filtered mussel cooked water, creating a smooth sauce, add minced parsley.
Step 10
Place mussels in serving bowls. Pour the sauce over the mussels, and serve with crusty bread for sauce dipping!

Pair these mussels with a frisée salad dressed with red wine vinaigrette for a balanced meal!