Recipes To Do

Chicken

• Lime Marinated Chicken

Seafood

Turmeric Fish

1. Fillet fish and cut into 3 x 5cm pieces. You'll need about 250g of fish per person.
2. Blend lemon juice, shrimp paste, tumeric, galanga, pepper, dill, green shallots and marinate fish for at least an hour.
3. Using a wok, fry half an onion in a little oil. Add fish and fry until cooked. Add a few bits of dill and curly shallots on top.
4. Serve with fresh Asian herbs, Vietnamese lettuce and rice vermicelli and magic sauce (lemon juice, shrimp paste and a few drops of insect essence).

Condiments

• Thai Spiced Dipping Sauce
• Onion Jam
• Beetroot Relish

Spaghetti Aglio e Olio

2 cloves garlic chopped, 1 chopped onion and 2 chopped spring onions in 3 tblspns olive oil. Cook until golden. Add 1/2 teaspoon chilli powder (or to taste), cook 2 minutes. Cook and drain 500g spaghetti. Toss through the sauce and season with salt and pepper. Serve topped with grated parmesan cheese. Serves 4.

Spaghetti With Pesto and Semi-Dried Tomatoes

• 500g spaghetti
• 200g pesto
• 150g semi-dried tomatoes
• salt and cracked pepper
• 200ml cream (optional)

Cook spagetti and drain, reserving 4 tblspns pasta water. Mix pesto with the water then toss with spaghetti until well combined. Add cream for a smoother sauce. Toss through tomatoes. Season with salt and pepper.

Now what else could we add?

• Cheese
• Chicken
• Salami
• Ham
• Beans
• Leak
• Olives
• Capers
• Prawns

Special Boiled Rice

Add 1 cup of rice to 4 cups chicken stock (eg. Campbell's Real Stock), bring to the boil, and simmer until al dente.

Vegetable Patties

500g red lentils
1 large onion, finely chopped
pinch of salt
200g breadcrumbs
30g sweet paprika

1. Place lentils into a saucepan and cover with cold water.
2. Bring to boil and simmer for 25 minutes with lid off.
3. Allow to cool to room temperature then mix in onion, salt, paprika, and breadcrumbs.
4. Fry patties as desired.