Recipe - Potato and Pea Frittata

Ingredients

• 6 baby Red Royale or baby white potatoes, thinly sliced
• 1 cup (120g) frozen peas
• 8 Eggs
• 80g goat’s cheese, crumbled
• 120g pkt 4 Leaf Salad

Method

1. Heat a greased 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Add one-quarter of the potato. Cook for 1 min each side or until light golden and tender. Transfer to a plate. Repeat in 3 more batches with remaining potato.
2. Meanwhile, cook the peas in a medium saucepan of boiling water until tender. Drain well.
3. Lightly whisk the eggs in a medium bowl. Season.
4. Preheat grill on medium. Arrange half the potato over the base of the frying pan. Top with half the peas and half the goat’s cheese. Continue layering with the remaining potato, peas and goat’s cheese. Pour over the egg and gently swirl the pan to cover the potato mixture. Cook over medium heat for 6 mins or until almost set.
5. Cook under grill for 5 mins or until just set. Cut into wedges.

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Recipe - Daal

Ingredients:

• 1 cup yellow split peas
• 4 cups of water
• salt to taste
• 1/2 tspn. tumeric powder
• 1 small egg plant - chopped
• 1/2 tomato - chopped
• 1/4 inch ginger)
• 1 cloves garlic ) minced
• 1/4 onion )
• hot pepper - to taste

For Tempering (forun)

• 1/4 onion
• 1 clove garlic
• 1/2 tspn. cumin seeds
• 1/2 tspn. mustard seeds
• curry leaves - approx. 6
• 1 tblspn. oive oil (or any other)

Method: 

1. In a medium size pot, put in daal & water and bring to boil on medium heat without lid on.
2. Add salt, tumeric, eggplant, hot pepper, tomato and the minced ingredients.
3. Cook on medium heat, uncovered for 30 minutes then place lid on.
4. Add more water if needed.
5. Cook until daal becomes mushy and soft.
6. Cooked daal should have a thick soup consistency.
7. Lastly cook forun in oil in a small pot, on medium heat until seeds crackle and onions get slightly browned.
8. Add forun in daal and stir.
9. Serve with rice and any chutney.

Serves 3 or 4 people.

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Recipe - Dressings Perfect for Slaws

Vietnamese Salad Dressing

• 13ml soy sauce
• 10ml asian rice wine vinegar
• 10ml lime juice
• 1 tsp honey
• 2g ginger, grated
• 5g mint leaves
• 8ml sesame oil
• 8ml olive oil
• 6ml water

Miso Ginger Dressing

• 8ml soy sauce
• 8ml rice wine
• 15ml lime juice
• 5g honey
• 8g red miso (reduced salt)
• 4g ginger, grated
• 8ml sesame oil
• 8ml olive oil

Joanne Turner's Pad Thai Inspired Dressing

• 2 tbsp light peanut butter
• 1 tbsp soy sauce
• 1 tsp fresh ginger
• 1 tbsp lime juice
• 2 tbsp tamarind paste
• Water (just add a bit at a time till you get the right consistency)

Garlic, Lime, Mayo Taco Sauce 

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice from 1 medium lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce or to taste

Recipe: Tray Baked Stuffing

Note: Pictured is half the recipe, full recipe serves 8

Ingredients

• 1 bunch sage leaves
• ½ bunch marjoram leaves
• 60g butter, plus extra for greasing
• 2 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 100g pancetta, finely chopped
• 2/3 cup (90g) prunes, chopped
• 30g parmesan, finely grated
• 350g Sourdough bread, torn into chunks
• 180g pecans
• 2 cups (500ml) Vegetable or Chicken Liquid Stock

Method

1. Finely chop half the herbs. Heat butter and oil in a large frypan over medium heat. Add chopped herbs, onion, garlic and pancetta, cook for 4 – 5 minutes until softened. Transfer to a bowl and toss with remaining ingredients, except the herb leaves. Set aside to soak for 10 minutes.
2. Preheat oven to 180C. Grease a 20 x 30cm baking dish. Add stuffing mixture and top with remaining herb leaves. Bake for 1 hour until golden.

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Recipe - Christmas Rocky Road

Ingredients:

• 250g Dark chocolate
• 150g Milk chocolate
• 100g Cherry ripe
• 100g Apricot log pieces
• 100g Brazil nuts
• 100g Macadamia nuts
• 100g Nougat
• 100g Mini marshmellows
• 50g Amaretto Biscuits
• 175g Butter, soft
• 4 tbsp Golden syrup

Method:

1. Crush the Cherry ripe, Apricot log pieces, Brazil nuts, Macadamia nut, Nougat, Amaretto Biscuits in whichever way works for you i.e a food processor, cutting them methodically or smashing them with a mallet (great for Christmas frustrations!)
2. Melt the chocolates, butter and golden syrup
3. Place the crushed ingredients in a tray making sure they're all mixed up and add the mini marshmallows
4. Pour the melted chocolate over
5. Set by placing in the fridge
6. When the Rocky Road is nearly set, cut it into pieces (it's easier to cut when not rock hard)

Recipe - Herb, Pistachio & Cumin Sauce

Ingredients 

• ¼ cup loosely packed fresh parsley
• ¼ cup loosely packed fresh corriander
• ¼ cup unsalted pistacios
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp red wine vinegar
• As little or as much chili as you like
• ⅓ cup extra-virgin olive oil
• Salt and pepper to taste

Method

• Whiz it all up in the food processor

Notes

• Makes about 1/2 cup
• This accompaniment is great on all meats and fish
• You could replace chillies with jalapenos 
• You could replace red wine vinegar with sherry vinegar or lime juice