so let's plan it then eat it

0:15  Prep   0:15  Cook   6  Servings INGREDIENTS 10g butter, melted (for greasing) 200g 70% cocoa dark chocolate, chopped 150g butter, chopped 1/3 cup brown sugar 1/4 cup Nestle Top 'n' Fill 1/2 teaspoon sea salt flakes 4 eggs, lightly beaten 1/4 cup plain flour 2 teaspoons icing sugar mixture 6 scoops vanilla ice-cream, to serve METHOD Step 1 Preheat oven to 200C/180C fan-forced. Grease six 4.5cm-deep, 8cm (base), 1/2-cup-capacity ovenproof ramekins with melted butter. Line bases with baking paper. Place on a baking tray. Step 2 Place chocolate, butter and sugar in a large heatproof bowl set over a saucepan of simmering water (make sure base of bowl does not touch water). Heat, stirring occasionally, for 3 minutes or until melted and smooth. Remove bowl from heat and set aside to cool for 2 minutes. Step 3 Meanwhile, combine Top 'n' Fill and salt in a small bowl (don’t overmix). Step 4 Add eggs to chocolate mixtu...

0:25  Prep   0:35  Cook   Makes  24 INGREDIENTS 500g sausage mince 2 tablespoons tomato sauce 2 tablespoons barbecue sauce 3/4 cup fresh breadcrumbs 2 teaspoons mustard powder 1 small brown onion, grated 1 medium carrot, peeled, grated 3 sheets frozen puff pastry, partially thawed Tomato sauce, to serve METHOD Step 1 Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Step 2 Combine mince, tomato sauce, barbecue sauce, breadcrumbs, mustard powder, onion and carrot in a bowl. Step 3 Cut each pastry sheet in half. Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Using fingertips, pinch pastry to seal. Cut into quarters. Place, seam side down, on 1 prepared tray, 5mm apart. Repeat with remaining mince mixture and pastry. Step 4 Bake for 35 minutes or until golden and cooked thr...

0:15  Prep   0:20  Cook   Makes  10 INGREDIENTS 1 tablespoon olive oil 1 medium brown onion, finely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika 1/4 teaspoon cayenne pepper 500g beef mince 400g can crushed tomatoes 10 jumbo taco shells 4 large iceberg lettuce leaves, shredded 2 medium tomatoes, chopped 1 1/2 cups grated tasty cheese METHOD Step 1 Preheat oven to 180°C/160°C fan-forced. Step 2 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Step 3 Meanwhile, heat taco shells following pac...

Healthier Peanut Butter Balls makes about 20 pieces adapted from  this recipe Ingredients: Peanut Butter Filling: 3/4 cup natural crunchy peanut butter (preferably organic) 1/4 cup honey (*see note below for a sugar-free option) 1/2 cup  coconut flour pinch of sea salt Chocolate Coating: 4 oz. dark chocolate, melted 1 teaspoon coconut oil *Note: For a sugar-free option, use  liquid stevia  to taste, and reduce the coconut flour. Directions: In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter. Using a  cookie scoop , drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to se...

0:45 Prep 0:20 Cook 4 Servings INGREDIENTS 2 tablespoon peanut oil 1 large red onion, sliced into thin wedges 2 cloves garlic, crushed 1 tablespoon finely grated ginger 1 long red chilli, seeded, finely sliced 1 tablespoon brown sugar 500g Lilydale Free Range Chicken mince 1 red capsicum, thinly sliced 175g green beans, cut into 3cm lengths 4 cups jasmine rice, cooked, cooled (1 1/3 cups (265g) uncooked rice) 1/4 cup sweet chilli sauce 2 tablespoons fish sauce 2 tablespoons soy sauce Juice of 1 lime, plus extra wedges, to serve Thai basil leaves, to serve Coriander leaves, to serve Step 1 Heat the oil in a wok over medium-high heat. Stir fry the onion for 2-3 minutes until softened. Add the garlic, ginger, chilli and sugar, and cook for a further minute until fragrant. Add the chicken mince and cook, breaking up lumps with a wooden spoon, for 10 minutes or until browned. Add the capsicum and bean...

0:45  Prep   0:20  Cook   Makes  24 INGREDIENTS 500g chicken mince 1 garlic clove, crushed 2cm piece fresh ginger, peeled, finely grated 3 fresh kaffir lime leaves, finely chopped 1 tablespoon chopped fresh mint leaves, plus extra sprigs to serve 1 tablespoon chopped fresh coriander leaves 2 tablespoons fish sauce 1 tablespoon lime juice 1 tablespoon brown sugar 1 small red chilli, seeded, finely chopped 1 tablespoon peanut oil Lime wedges, to serve METHOD Step 1 Combine mince, garlic, ginger, kaffir lime leaves, mint and coriander in a bowl. Step 2 Using clean hands, roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 30 minutes. Step 3 Meanwhile, place fish sauce, lime juice, sugar and chilli in a small bowl. Stir until sugar dissolves. Step 4 Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, in 2 batches...

Serves 4 INGREDIENTS 1 tbs olive oil 1 whole chicken, quartered (use kitchen scissors or poultry shears to do this) 1 onion, chopped 1 bunch coriander, leaves picked, roots cleaned and chopped 4 garlic cloves, peeled 1 tsp each dried oregano, ground cumin and dried chilli flakes 1 1/2 tsp smoked paprika (pimenton) 2 tbs tomato paste 6 roma tomatoes, roughly chopped 500ml chicken stock Steamed brown rice, sliced avocado, shredded spring onion, micro coriander and canned tomatillo (Mexican tomatoes – from selected grocers), to serve METHOD 1 Heat the oil in a large saucepan over medium-high heat and season chicken with salt. Cook chicken pieces, skin-side down, for 6 minutes or until skin is golden. Turn, then cook for a further 4 minutes or until golden. Remove from pan and set aside. 2 Add the onion, coriander root and garlic to the same pan and cook, stirring, for 5 minutes or until softened. Add dried oregano, spices and tomato paste, and cook, stirring...

0:20  Prep   1:35  Cook   8  Servings INGREDIENTS 2 tablespoons olive oil 1.5kg diced lamb 2 medium brown onions, chopped 2 medium carrots, peeled, chopped 2 celery stalks, chopped 2 garlic cloves, crushed 2 cups Massel beef stock 2 x 400g cans diced tomatoes 500g orange sweet potato, peeled, cut into 2cm pieces 250g cauliflower florets 1 1/2 cups couscous 20g butter, chopped 1 1/2 cups boiling water 1/4 cup chopped fresh flat-leaf parsley leaves METHOD Step 1 Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Step 2 Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any j...

0:20  Prep   0:20  Cook   4  Servings  INGREDIENTS 500g lamb mince 1/4 cup Patak's rogan josh curry paste 1/4 cup chopped fresh coriander leaves 1/2 cup fresh breadcrumbs 1 egg, lightly beaten 1 tablespoon vegetable oil 1 medium brown onion, halved, thinly sliced 2 garlic cloves, crushed 400g can diced tomatoes 1/2 cup Massel chicken style liquid stock 1/3 cup Tamar Valley Greek Style Yoghurt Steamed Basmati rice, to serve Pappadums, to serve Coriander leaves, to serve METHOD Step 1 Combine mince, paste, 2 tablespoons coriander, breadcrumbs and egg in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes, if time permits. Step 2 Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a large plate. Cover to keep ...

Makes 24 dumplings, serves 6 For the dumplings 250   g   lean chicken mince 4   cloves   garlic   finely chopped Thumb size   piece   ginger   peeled and finely chopped 2   stalks   fresh lemongrass 2   shallots 1   tsp   sesame oil 2   tsp   soy sauce or tamari 2   tsp   hot chilli sauce pinch   salt 24   round gow gee / gyoza wrappers 1   tbsp   olive oil ½   cup   water For the dipping sauce 1   tbsp   fresh ginger 1   finely chopped shallot 1   tbsp   soy sauce 1   tsp   sesame oil 1   tsp   fish sauce 1   tbsp   water A squeeze of fresh lemon juice. Finely mince the garlic, ginger, lemongrass and shallots and place into a bowl. Add the chicken mince, sesame oil, soy sauce, salt and chilli and mix well. Lay out your gow gee wrappers and...