Recipes - Lunch

(Most recently added recipes display first.)

Creamy Cauliflower Chowder


  • 1 leek, chopped
  • ½ cauliflower cut into florets
  • 1 teaspoon fresh oregano chopped
  • Pinch of cayenne pepper
  • ½ cup quick cooking oats
  • 3 cups chicken stock
  • ½ cup crème fraiche
  • Salt & pepper to taste


  • 1 tablespoon fresh chives, chopped

Makes 4 cups


Place chopped leeks in the base of a 2 litre ovenable glass jug and microwave cook on HIGH (100%) for 1 ½ minutes.
Stir in cauliflower, oregano, cayenne, oats and chicken stock. Cover container and cook on HIGH (100%) for 15 minutes, stirring several times.
Uncover, cool slightly then using a hand blender, puree until very smooth.
Season to taste, stir in crème fraiche and reheat on HIGH (100%) for 2 minutes.
Serve hot, garnished with chives.


Tuna Pilaf


  • 1 tbsp olive oil
  • 1 medium brown onion, finely chopped
  • 300 g basmati rice
  • Cayenne pepper
  • 400g can cherry tomatoes
  • 400 mls chicken stock,
  • 2 x 200g cans tuna, drained,
  • 200g green beans trimmed and blanched
  • 2 tbsps fresh coriander, finely chopped


  • Preheat the oven to 200 degrees
  • Heat the oil in a heavy based container and sauté the onion until golden
  • Add the rice and a pinch of cayenne stirring to coat in oil
  • Stir in the tomatoes and stock, seasoning to taste
  • Bring to the boil
  • Cover and cook in the oven 18 -20 minutes or until the rice is cooked and the liquid has been absorbed
  • Stir through tuna and beans, and garnish with coriander to serve

Frozen peas can be used in place of blanched green beans

Gingered Steamed Scallops


  • ½ tsp finely grated ginger
  • 1 tsp oyster sauce
  • 1 tblsp Chinese rice wine or dry sherry
  • ½ tsp sugar
  • 250g scallops, cleaned
  • 2 spring onions finely chopped

Serves 4


  • Place ginger, oyster sauce, wine and sugar in a small glass jug and zap on HIGH (100%) for 30 seconds.
  • Marinate the scallops in a shallow microwave safe container for 15 minutes.
  • Scatter with spring onion, cover container and zap on MED HIGH (80%) for 2 ½ minutes.
  • Stir through and serve in lettuce cups.

Turkey Waldorf Salad *


  • ½ cup raisins
  • 3/4 cup brandy
  • 3 granny smith apples peeled and cored
  • ½ cup walnut halves, toasted
  • 3 stalks of celery, thinly sliced
  • 500g turkey breast, poached and cubed
  • 500 ml mayonnaise
  • 1 tblsp flat leaf parsley, chopped
  • celery leaves for garnishing

Serves 4 – 6

Omit turkey, use 500g chicken breasts, poach as directed, cool dice and add to salad.
Replace raisins with chopped dried apricots
Omit walnuts, add toasted blanched almonds
Combine 1 cup each mayonnaise and natural yoghurt together for a lighter dressing.


  • Place raisins and brandy in a small Pyrex jug, cover and  heat on High (100%) for 2 ½ minutes or until the brandy is absorbed.
  • Set aside to cool.
  • Cut apples lengthwise into 3mm thick slices.
  • In a bowl combine the walnuts, celery, apples, turkey and half the raisins  with enough mayonnaise to coat.
  • Season to taste and toss well to combine.
  • Divide mixture among the plates, sprinkle with remaining raisins and parsley.
  • Garnish with celery leaves to serve.

To poach the turkey breast, place it in a microwave safe container with some peppercorns, a celery and parsley stalk and 2 spring onions. Cover with warm chicken stock, then cover the container and microwave on MED (50-60%) for 9 minutes, turning over halfway through cooking time.

This dish may be prepared a day ahead and kept refrigerated.

BBQ Prunes with Poached Oysters


  • 12 small fresh oysters
  • Juice ½ lemon
  • 1½ cups chicken stock
  • 12 large pitted prunes
  • 6 slices prosciutto cut in half lengthwise
  • Spray oil
  • Sprigs of Rosemary

Serves 4. Preparation Time: 15 minutes


  • Drizzle oysters lightly with lemon juice
  • Heat chicken stock in a pan on the range top until simmering
  • Poach oysters gently for 1 ½ – 2 minutes
  • Remove with a slotted spoon, drain and cool
  • Place a poached oyster in the centre of each prune
  • Roll a slice of prosciutto around each prune and secure with a tooth pick
  • Spray lightly with oil and sprinkle with a few rosemary leaves
  • Place prepared prunes on hot BBQ with a few sprigs of rosemary and cook for 3 -5 minutes

To plump prunes simply cover with water, liquor or other liquids and allow to stand for an hour or two