A Pretend Chef

A very easy side salad that can be served with or without the cheese. An ideal accompaniment to a BBQ.  Ingredients 2 to 3 bunches of asparagus (approximately 20 to 30) 100gm baby spinach 1tbs olive oil (for grilling) 50gm to 70gm shaved parmasen cheese (my preference is reggiano) 2tbs extra virgin olive oil 1tbs good quality balsamic vinegar salt & pepper to taste Method After washing the asparagus, gently bend each piece till they snap and discard the woody base segment. Mix the asparagus in a large mixing bowl with the olive oil and cook over a high heat BBQ grill for 2-3 minutes then turnover and cook for another 2-3 minutes until they are lightly grilled, being careful not to burn them. Transfer the cooked asparagus pieces back to the mixing bowl and allow to cool slightly for a couple of minutes. Arrange the spinach on a large flat serving platter then layer the cooked asparagus pieces over the top. Sprinkle with the cheese. Drizzle over the extra virgin

I saw this recipe, or something very similar, in a food magazine a couple of years ago that I have since lost. The candied feta gives it an interesting twist. This makes an excellent side salad to accompany barbecued meat. Ingredients 4 zucchini cut diagonally into 1/2 cm wide pieces small handful fresh oregano leaves small handful pine nuts lightly toasted 100gm firm feta cheese 1 tbs extra virgin olive oil for grilling the zucchini 2 tbs extra virgin olive oil for the salad dressing 1 tbs aged red wine vinegar 1/2 tsp sugar salt & pepper for seasoning to taste Method Pre-heat a fan forced oven to 120C. Crumble the feta onto a sheet of baking paper on a flat baking tray and sprinkle over with the sugar. Place in the oven for 30 to 35 minutes, remove and allow to cool for 10-15 minutes.  Mix the 1 tbs of oil in a bowl with the zucchini pieces and BBQ over a hot grill until soft, turning frequently ensuring it doesn't burn. Once cooked remove

I tried something similar to this at Barbuto's in New York. I'm now officially addicted to it. This salad recipe is from a website I found whilst trying to discover the recipe for Barbuto's kale salad. I gave this one a try and didn't go any further. I've tweaked it ever so slightly to suit my taste.  You'll enjoy this Caesar salad if you don't like anchovies - it's an anchovy free zone! The original recipe can be found here:  CoolCookStyle.com Ingredients 1 bunch kale, washed thoroughly, stems removed and cut into thin 1/2 cm wide ribbons 1/2 cup Panko bread crumbs 2 tbs  olive oil (for sauteing the breadcrumbs) 1 clove garlic sliced 1/2 cup Parmesan cheese (Reggiano) grated 4 Tbs extra virgin olive oil Juice of 1 lemon 1/2 teaspoon dried chilli flakes (optional) Pepper to taste Method Place the garlic, cheese (leaving a little left aside to sprinkle over the finished salad) extra virgin olive oil, lemon juice and chilli flakes i

Serves 6 As the name suggests, it's not pretty, but it tastes damn good. Originating from a Jamie Oliver recipe, you can experiment with different ingredients such as adding pitted olives or cooked onions. It's great served hot or at room temperature, so ideal for picnics. Best eaten with your hands! The finished product! Ingredients For the dough 600gms strong flour 2 x 7gm packets dried yeast 400ml warm water 30ml extra virgin olive oil 20ml milk 1 tsp sugar 1/2 tsp sea salt extra flour on hand for kneading and dusting For the stuffing 12 slices prosciutto 12 slices mild salami 4 hard boiled eggs 1 handful washed basil leaves 1/2 punnet cherry tomatoes, halved 8 baby bocconcini 1 cup grated cheddar cheese 1 cup grated provolone cheese 1/2 cup grated parmesan cheese Method Pour 100ml of the warm water into a small bowl and add the yeast and sugar. Stir thoroughly and allow to stand for 30 minutes. Place flour

Serves 4-5 This is a variation on a recipe published by food writer Katrina Meynink that I found here;  www.dailylife.com.au/dl-food/food-blogs/blogs/the-kitchen-coquette/the-ultimate-comfort-food-20120508-1yaah.html It's a beautifully rich dish that is perfect for cold winter nights, however not too bad on a chilly spring evening either. I have tweaked it to my own taste and that of my family by using lamb in place of chicken as well as changes to some of the ingredients and the cooking times / method. Ingredients 2 tbsp olive oil 1 onion finely chopped 2 cloves garlic finely chopped 2 x 400g tins chopped / crushed tomatoes 1 tsp brown sugar 1/2 punnet of cherry tomatoes, halved 4 eggs 100gm goat's feta a small handful of parsley leaves chopped a small handful of coriander leaves chopped For the Meatballs 1Kg minced lamb 1 red onion finely chopped 2 tsp ground coriander 1 tsp sumac 1 tsp ground cumin 1/2 tsp ground chilli powder (optional) 1

Serves 4 A satisfying and super-healthy salad that can be served as a mid week main course. Easy to prepare and tastes amazing. You can also leave out the salmon and use this as a side salad to accompany barbecued meats. Ingredients 500gm salmon fillets (skin off) 2tbs olive oil (for frying fish) 100gm quinoa 1 brown onion finely chopped 2 cloves garlic finely chopped 1 stalk celery finely chopped 3 spring onion finely sliced 1 cup of rinsed tinned chickpeas 1 handful mint finely chopped 2 handfuls parsley finely chopped 2 Lebanese cucumbers, skinned, de-seeded and finely sliced 1 avocado, diced Juice of 1 lemon 4 tbs extra virgin olive oil Salt & pepper to taste 1 x freshly chopped, de-seeded chilli (optional) Method Heat 1tbs olive oil over a medium heat in a saucepan and add the onion, garlic and celery. Fry till soft, approximately 4-5 minutes, stirring constantly.  Add quinoa and pour in enough water (or stock) to cover by just over a centimetr

This is an easy mid-week vegetarian dinner and is also great served at room temperature so ideal to pack for picnics. This recipe happens to include parsley and basil, however I generally throw in whatever herbs I have fresh on hand. The measurements don't need to be exacting and you can mix it up with the cheeses used. For instance, in place of provolone you can use cheddar or another firm cheese. I sometimes add a few pieces of feta just to add some additional flavour if desired. Ingredients 200gm Broccoli florets (cut into halves) 6 Whole eggs 6 Egg whites 70gm Provolone cheese (shredded) 90gm Parmesan cheese (shredded) 25gm Parsley finely chopped 25gm Basil finely chopped 1/2 Red onion finely chopped 1 Clove garlic finely chopped 1 tbs. olive oil Sea salt & pepper for seasoning Method Steam the broccoli florets until just cooked. You don't want them soft, just offering a little resistance when you bite. If you don't have a ste

This dish is so simple and yet has an amazing amount of flavour. It's healthy and can be served hot immediately once cooked, or cooled and served as a side salad at room temperature.  Ingredients 900gm Borlotti beans (un-podded) 2 tbs. Olive oil 1 Onion diced 2 Cloves of garlic thinly sliced 1 Small handful of continental parsley chopped 2.5 Cups of vegetable stock Sea salt and pepper to taste Method Pod the beans into a bowl, discarding any that are mouldy or appear to have spoilt. Heat the oil in a heavy based, deep frying pan. Add the garlic and onion and fry on a medium heat for approximately 5 minutes until soft. Add the parsley (saving a small amount for garnish) and fry for a further minute. Pour in the stock and then add the beans. Bring to the boil and reduce heat to medium / low. Add salt and pepper to taste and simmer for between 30-35 minutes until most of the liquid is absorbed.  Serve hot or at room temperature, whatever your preference.

I became addicted to chimichurri when I spent time in Argentina in 2009. The locals eat this sauce of finely chopped herbs with any kind of meat. Considering they eat meat with almost every meal, this is consumed in huge quantities. I love it. Every restaurant in Buenos Aires seems to have their own special recipe, however the common ingredients are parsley, garlic, onion, vinegar and olive oil. It's my favourite accompaniment to steak or any kind of sausage. I tend to make a batch every couple of weeks and it keeps in the refrigerator until I make my next batch when supplies run low. I've tried a few variations however this is my preferred recipe. You can hold off on the chilli if it's too hot. I like it hot. Ingredients 1 large bunch of continental parsley finely chopped 1 large bunch of oregano finely chopped 1 large bunch of coriander finely chopped 1 clove of garlic finely chopped 1 small red onion finely chopped 120ml red wine vinegar 200ml

Serves 4 This is a great BBQ combination. Everything works well together and the toasted bread in the fattoush salad is a very effective way to get my kids to enjoy a healthy salad.  I've experimented with various ways to make Hummus. It's dead easy and the below recipe will leave you with enough for other meals. It will last for a week in the fridge. Usually Hummus is made with raw garlic. I make mine with roasted garlic which imparts a subtle nutty sweetness to the paste and doesn't leave you with garlic breath. Ingredients 1kg lamb fillet cut into 2 cm cubes 1 tspn. each of cumin seeds, fennel seeds and coriander seeds 1/2 tspn. sea salt 1 tbsp. extra virgin olive oil For Hummus 1 whole head of garlic 2 x 400gm tins of chick peas (rinsed thoroughly and drained) 1/2 cup tahini 3/4 cup water Juice of 1 lemon 1 tspn. sea salt Extra virgin olive oil for drizzling  A pinch of smokey paprika or cumin for topping For Fattoush Salad 100gm Turkish or 

Serves 4 (with sides)   My kids go nuts over these stuffed chicken breasts. Serve them with a large salad, or if the weather is chillier, some roast vegetables. I have teamed them with a broad bean and herb salad as well as a simple rocket salad (Baby rocket mixed with some olive oil and balsamic vinegar). Ingredients 650 to 700gm of chicken breast fillets (2 to 3 fillets) 200gm sliced prosciutto (about 8 to 10 thin slices) 100gm baby spinach finely chopped 100gm Feta cheese 10 to 12 pitted black Kalamata olives, chopped Small handful, toasted pine nuts Leaves from 2 sprigs of fresh oregano, finely chopped 1 Tbsp extra virgin olive oil Pepper for seasoning stuffing Method Pre-heat the oven to 180C (fan forced) Toast the pine nuts in a pan over a low heat. It’s important you keep stirring them and don’t let them burn. As soon as they start to brown lightly, pour them out into a bowl to cool. For the stuffing mix the spinach, oregano, olives,

There’s no need to buy packaged muesli off the supermarket shelf when you can make it in your own kitchen. This literally takes 5 minutes to make and is the healthiest way to start your day. I usually exercise every morning and this is the perfect breakfast to refuel after a workout and easily takes me through to lunch. All the ingredients listed are readily available at the local supermarket. Served with skim milk, low fat natural yoghurt and some fresh fruit and you have the perfectly balanced, healthy energy breakfast! This recipe makes more than enough muesli to last one person well over a week or more. Ingredients 1Kg x wholegrain rolled oats 70gm of dried blueberries (or large handful) ¼ cup of dried cranberries ¼ cup of dried, diced apricots ¼ cup of dried, diced prunes 1 small handful of dried goji berries 1 x small handful pepitas ¼ cup of linseeds 100gm of slivered or blanched sliced almonds ¼ cup of sunflower seeds 1 handful each of hazel

Serves 4 I prepare this salad as a dinner for my family during the week as it’s easy to do and is super heal thy. You can do so many variations on this with whatever happens to be in the fridge vegetable drawer. For instance I've added chopped capsicum, sprouts, spring onions etc. It’s a good recipe for experimentation. Leave the olives out if you are not a fan. I sprinkle mine with some dried chilli flakes to add some heat. Ingredients For Salad Mix 2 x free-range chicken breasts (approximately 600gms to 700gms) 1.5L chicken stock (or slightly salted water) 1 x 400gm tin of chickpeas (rinsed well and drained) 1 x large head of broccoli cut into small florets (use the main stem as well, cutting   away the hard outer skin and dicing the core) Handful of black, pitted Kalamata olives 1 tspn. cumin seeds 2 x cloves of garlic sliced 2 x tbsp. Extra Virgin Olive Oil 1 bunch continental parsley (finely chopped) 1 bunch coriander (finely chopped) 1 bunch mint