so let's plan it then eat it

Serves 4 Ingredients     1 tablespoon olive oil     1 onion, finely chopped     2 garlic cloves, crushed     1 tablespoon ground coriander     2 teaspoons ground cumin     1 teaspoon ground chilli powder     500g extra trim beef mince     400g can diced tomatoes     1/2 cup water     420g can red kidney beans, rinsed, drained     1 1/3 cups Basmati rice (see note)     1/3 cup extra light sour cream, to serve     fresh coriander leaves, to serve Method Heat oil in a large frying pan over medium heat. Cook onion and garlic for 5 minutes, or until onion softens slightly. Add coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Increase heat to high and add mince. Cook for 4 to 5 minutes until browned. Add tomatoes, water and beans to pan. Simmer, covered, over low heat for 5 to 10 minutes. Meanwhile, cook ri...

Servings 4 Ingredients  Meatballs 700g lean beef mince 2 eggs ¼ cup tomato paste 1 tablespoon dried oregano 1 onion, finely chopped 2 tablespoons chopped flat-leaf parsley 2 tablespoons olive oil Sauce 1 teaspoon olive oil 1 clove garlic 2 tablespoons chopped red capsicum 2 400g tinned crushed tomatoes ½ cup beef stock ¼ cup basil Method To make the meatballs, mix all ingredients except oil in a large bowl Roll tablespoonsful of mixture into balls and set aside Heat oil in large frying pan over high heat, carefully add meatballs and cook, turning occasionally for 8 to 10 minutes or until cooked through Remove from pan and drain on paper Repeat with remaining uncooked meatballs, do not overcrowd pan when cooking or meatballs will stew For the sauce, heat oil in a small saucepan over medium heat, add garlic and capsicum and cook stirring occasionally for 3 minutes or until capsicum is soft Add tomato and stock, then reduc...

Serves 4 Ingredients      400g Button, Cup or Flat Mushrooms     3 green onions, roughly chopped     3 tbs vegetable oil     2 tbs coriander paste or lightly dried coriander     400g pork mince     2 tbs red curry paste     1 egg     1 cup fresh breadcrumbs     Vegetable oil, for cooking     Iceberg lettuce, sweet chilli sauce and lime wedges, to serve Method Finely chop mushrooms by hand or alternatively, pulse in a food processor Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined Shape into balls with damp hands. Place onto a t...

Serves 4 Ingredients 500 g chicken mince 1 lime, zested and juiced 1 red capscicum, freshly chopped 1 small onion, diced 3 tablespoons plain flour 1 large egg 1 tablespoon Chilli, Hot Stir-In Paste, Gourmet Garden 1 teaspoon Lemongrass Stir-In Paste, Gourmet Garden Burger buns, sliced tomato, rocket, cheese, beetroot and mayonnaise or aioli, to serve Method Mix chicken, lime zest and juice, capsicum, onion, flour, egg, chilli and lemongrass together in a large bowl.  Then mould into 4 patties with your hands. Grease and heat a large frying pan and fry patties off.  Once they have browned on the first side flip, let them brown off on the second side.  Continue flipping the patties until they are cooked through. Serve on a fresh burger bun with sliced tomato, rocket, cheese, beetroot and mayonnaise or aioli.

Servings 4 Ingredients 2 red capsicums, halved and seeded 2 tablespoons olive oil 1 large onion 2 cloves garlic 1 tablespoon tomato paste 750g ripe tomatoes, roughly chopped 2 cups vegetable stock 1 handful basil, torn Method Preheat oven to 180° Place capsicums in a shallow baking dish skin side up and drizzle with half the oil. Roast for 25 minutes or until softened Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh Heat remaining oil in a large saucepan over medium heat, add onion and sauté until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly Add capsicum, tomato and stock, then cover and simmer for 15 minutes Allow to cool slightly, then puree using a blender or hand held processor. Season to taste

Serves 4 Ingredients 4 teaspoons peanut oil 1 red capsicum, thinly sliced 1 small zucchini, thinly sliced 4 tablespoons Thai red curry paste 2 (300g) chicken breast fillet, thinly sliced 1 cup jasmine rice 2 cup Massel chicken style liquid stock 2/3 cup coconut milk 100g green beans, trimmed, sliced 2 tablespoon chopped fresh coriander leaves 4 teaspoons lime juice 2 teaspoon fish sauce Method Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened.  Add paste. Cook until fragrant.  Add chicken. Cook for 4 to 5 minutes or until browned.  Add rice. Stir to coat. Add stock and coconut milk. Bring to the boil.  Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through.  Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat.  Stir in coriander, lime juice and fish sau...

Serves 4  Ingredients 5 sprays olive oil  1 large chopped onion  4 garlic clove, crushed  1 tbsp curry powder  200 g dried red lentils  200 g tomato, chopped  1.2 Litres vegetable liquid stock  360 ml warm water  Method Spray a medium saucepan with olive oil and heat over medium heat. Add the onion and garlic and cook for 1-2 minutes or until onion is soft. Add the curry powder and cook for 15 seconds or until fragrant.   Add the lentils, tomato, stock and warm water. Bring to the boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until soup has thickened and lentils are cooked and soft. Remove from heat. If you prefer a smoother soup, allow the soup to cool slightly then blend with a handheld blender or in a food processor.

Serves 4 Ingredients  3 cups chicken stock 1 cup water 1kg butternut pumpkin, peeled and chopped 1 large onion, roughly chopped 2 carrots, roughly chopped 3 sticks celery, roughly chopped 2 cloves garlic 1 teaspoon paprika ½ teaspoon turmeric ½ teaspoon ground coriander ½ teaspoon ground nutmeg 1 cup coriander leaves Method In a large saucepan, bring chicken stock and water to a boil Add vegetables and spices and bring back to a boil Reduce heat and simmer for 20 minutes or until vegetables soft Allow to cool then puree using a blender Season to taste

Serves 6 Ingredients 225g chicken breast fillests 175g piece bacon 2 tablespoons olive oil 1 large onion, peeled and chopped 2 garlic cloves 2 sticks celery, diced 1 teaspoon fresh thyme or ½ teaspoon dried thyme 1 teaspoon mild chilli powder ½ teaspoon ground ginger 2 teaspoons tomato paste 2 dashes of Tabasco sauce 750ml chicken stock 300g easy-cook rice 115g chorizo sausage, sliced 2 tablespoon chopped fresh flat leaf parsley Method Cut the chicken into 2.5 cm cubes Trim any fat of the bacon and then cut into 1 cm cubes Heat 1 tablespoon of the olive oil in the pan, add the onion and fry gently for 5 minutes Add the garlic, celery, thyme, chili powder and ginger and cook for 1 minute, transfer to slow cooker and set to high Heat the remaining oil in the pan, add the chicken pieces and fry until lightly browned and transfer to slow cooker, add bacon Add the tomato paste and tabasco sauce to the chicken stock and stir well...

Servings 4 Ingredients 1 iceberg lettuce 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon cornflour ½ small red chilli 1 egg, beaten 2 tablespoons olive oil 8 shiitake mushrooms, sliced 2 cloves garlic, finely sliced 1 x 2cm piece ginger, julienne 500g lean pork mince 6 water chestnuts, finely chopped 50g dried rice noodles, soaked in hot water then roughly chopped 2 ½ tablespoons hoisin sauce 4 spring onions Method Discarding the outer leaves, carefully cut whole leaves from the lettuce head, trimming them to form cups In a bowl, mix oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg. Set aside Heat oil in a large frying pan over high heat. Add mushrooms, garlic and ginger and cook, stirring, for 1 minute Add pork and cook, stirring to break up any clumps of meat that form for 8-10 minutes or until brown and cooked. Drain off any excess liquid Return pan to heat then add wa...

Servings 4 Ingredients 320 g lean lamb mince  50 g feta cheese  1 chopped red onion  1 garlic clove, crushed  8 sprays olive oil  4 small sourdough roll  4 tsp wholegrain mustard  Cos lettuce  2 small tomato, finely sliced  Method Heat a non-stick frying pan. Add the onion and garlic and gently stir-fry for about 1 minute. Place the lamb mince in a medium size bowl. Crumble the feta into the bowl and using your fingers combine the mixture together.  Add the cooked onion and garlic and mix together. Roll the mince mixture into a ball then gently squash into a patty.   Spray the same frying pan or a barbeque grill with olive oil and cook the patty for approximately 4-5 minutes on each side or until cooked through. Spread the mustard onto the roll. Layer the tomato and lettuce onto the roll and top with the burger patty

Week 1 Lamb and feta burgers  Spicy chicken jambalaya  Red chicken curry  Tacos Week 2 Rogan Josh lamb meatballs   Thai basil and chicken fried rice F - Jamaican Chicken burgers  Pulled pork Week 3 F - Pork and mushroom meatballs  F - Green chicken curry  Sang chow bow Chilli beans  Week 4 Pulled pork F - Chicken and mushroom risotto  Thai chicken meatballs  F - Meatballs in capsicum sauce

Serves 8 Ingredients  3 tbs paprika  2 tbs salt  2 tsp black pepper  1 tsp chilli powder  1 tsp garlic powder  1/2 tsp dried thyme  1/2 cup honey  1/4 cup red wine vinegar  3 tbs olive oil  1 onion peeled halved  2 kgs shoulder roast (pork)  1/2 cup barbecue sauce  Method  Mix together all the spices with a fork, stir in the honey, vinegar and oil to make a paste.  Place onion in slow cooker and top with the pork. Pour the honey paste over the pork, allowing it run down the sides.  Turn slow cooker to low and cook for 7-8 hours, or until the meat is tender enough to shred off with a fork.  Once the pork is cooked, pour the liquid into a saucepan and allow to cool, skimming off the fat as it rises.  When pork is cool enough to handle, remove the skin and fat. Using two forks, flake the meat into small pieces. Place the pork pieces in a bowl.  Combine ...