so let's plan it then eat it

INGREDIENTS 800g mixed sweet potatoes, cut into thin wedges 100ml extra virgin olive oil 1 large dried chorizo, sliced on an angle 100g sour cream 1 garlic clove, crushed Juice of 1 small lemon 1 bunch watercress, leaves picked 1 avocado, chopped 1/2 cup (80g) almonds, chopped METHOD 1 Preheat the oven to 220°C. Place sweet potatoes on a baking paper-lined baking tray and drizzle with oil. Season. Roast for 20 minutes, then add chorizo and roast for a further 35 minutes or until crisp. Remove from oven, drain off oil. Cool potato. 2 To make the dressing, combine the sour cream, garlic, lemon juice and 1 tbs water in a bowl. 3 Combine potato, chorizo and remaining ingredients. Drizzle with dressing to serve. https://www.delicious.com.au/recipes/quick-mid-week-supper-chorizo-sweet-potato-salad/6f1c2f0e-e284-4790-ab48-ce2414a464f6?current_section=recipes

200g at pancetta (from Italian delis), rind removed, finely chopped 2 tbs extra virgin olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped 2 tbs finely chopped sage leaves, plus extra fried whole leaves to serve 2 tsp fennel seeds, crushed 2/3 cup (60g) rolled oats 1kg rindless pork belly, minced (ask your butcher) 3 egg yolks 11/4 cups (100g) grated parmesan 21/2 cups (250g) grated mozzarella METHOD 1 Place the pancetta and oil in a cold frypan over medium heat. When sizzling, cook for 2-3 minutes until fat renders. Add the onion and cook, stirring, for 3-4 minutes until softened. Add garlic, sage and fennel. 2 Season. Cook, stirring, for 2-3 minutes until fragrant. Remove from heat and cool. Whiz oats in a small food processor until finely chopped. Transfer to a bowl and combine with pork, egg and pancetta mixture. Using 1/4 cup per meatball and working with wet hands, form into 20 balls. Chill slightly. 3 Preheat oven to 200°C. Fo...

INGREDIENTS 2 cups (400g) medium-grain rice 1 tbs olive oil 2 garlic cloves, finely chopped 2 tsp grated ginger 500g pork mince 1/2 cup (125ml) Chinese rice wine (shaohsing) or dry sherry 2 tbs brown sugar 1/3 cup (80ml) char siu sauce 2 tbs dark soy sauce 1 bunch broccolini, trimmed, blanched 1/2 cup (75g) unsalted roasted peanuts, chopped 1 long red chilli, seeds removed, finely shredded METHOD 1 Cook the rice according to the packet instructions. 2 Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar, char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender. 3 Serve with rice and garnish with chopped peanuts and shredded chilli. https://www.delicious.com.au/recipes/stir-fried-cha...

1/3 cup softened butter  (80 grams) 1/3 cup coconut sugar  (70 grams) 3 teaspoons vanilla extract  (15 mls) 1 cup wholemeal self-raising flour  (120 grams) 75 grams of dark chocolate bits 150 grams of dark chocolate (70%) 1 teaspoon coconut oil  (5 mls) Method 1. Mix softened butter, coconut sugar and vanilla extract together in a bowl until well combined. 2. Add flour and dark choc bits and combine until a crumbly dough mixture forms. 3. Wet your hands and using a teaspoon to measure, roll the cookie dough into 20 individual balls on a lined tray. Place in freezer for 10 minutes. 4. Melt the dark chocolate and coconut oil in the microwave – approximately 1 minute. 5. Take the cookie dough balls out of the freezer, roll each ball through the melted chocolate and replace on the tray until all balls are covered. 6. Decorate with crushed nuts or desiccated coconut. 7. Return to the freezer for a couple of minutes until set and then enjoy. ...

Servings  patties INGREDIENTS 1.25   cups   shredded coconut 2   tbsp   dried cranberries 1   tbsp   coconut oil   melted 1   tbsp   rice malt syrup 60   grams   dark chocolate   70% cacao or higher 1   tbsp   pepitas   finely chopped INSTRUCTIONS Line a small tray with baking paper and set aside. Blitz coconut and cranberries together until crumbly (approx. 15 seconds). Add coconut oil and rice malt syrup and blitz again until combined. Press VERY FIRMLY into mini silicone moulds and place in the fridge or freezer to set until they are hard. Once they have set, melt the chocolate using your preferred method. Using two forks, dip the patties into the melted chocolate, place on the tray then sprinkle with pepitas and pop back in the fridge/freezer to set. Can be stored in the fridge or freezer in an airtight ...

INGREDIENTS 1 garlic bulb 100ml extra virgin olive oil 500g sweet potato, peeled, grated 1 tsp each ground cumin, coriander seeds and dried chilli flakes 1 cup (100g) almond meal 2 eggs 1/2 cup (140g) tahini Juice of 1 lemon, plus lemon wedges to serve 2 chorizo, skins removed, crumbled Toasted flaked almonds, amaranth leaves and micro radish, to serve METHOD 1 Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside. 2 Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add mo...

INGREDIENTS 1 cup (150g) plain flour 1 teaspoon baking powder 1 tablespoon caster sugar 2 eggs 1/2 cup (125ml) milk 2 corn cobs, husks removed, kernels sliced 1/4 cup chopped flat-leaf parsley leaves 1/2 cup chopped spring onion 1 red capsicum, chopped 1/2 cup chopped coriander 2 avocados, chopped Juice of 1 lime 1/3 cup (80ml) sunflower oil 12 slices flat pancetta, grilled Roasted cherry truss tomatoes, to serve METHOD 1 Sift flour, baking powder, sugar and 1/2 teaspoon salt into a bowl. Place the egg and milk in a separate bowl and whisk to combine, then add to the dry ingredients and stir to combine. Add the corn, parsley, spring onion and half the capsicum and coriander, then season and fold to combine. 2 To make the salsa, combine the avocado, lime juice and remaining capsicum and coriander in a bowl. Set aside. 3 Heat 1 tablespoon oil in a frypan over medium-high heat. In 3 batches, add 2 tablespoonfuls batter for each fritter to frypan and c...