Recipes - Mains

(Most recently added recipes display first.)

Fresh Fish in a Flash *

Ingredients

  • 200g fillet of firm white fish
  • Juice of ½ lemon
  • Pepper to taste
  • 1 tablespoon mayonnaise
  • 1 teaspoon capers
  • finely chopped chives to garnish

Serves 1


Choose salmon or blue eye fillet or replace fish with a chicken breast

Preparation

  • Place room temperature fish on a plain dinner plate, sprinkle with lemon juice & season with pepper.
  • Spread with mayonnaise and sprinkle with capers.
  • Cover loosely with plastic wrap and Zap on High for 2 minutes.
  • Serve garnished with chives

Green Vegetables In Oyster Sauce

Ingredients

  • 1 bunch Chinese broccoli, or 2 bundles of asparagus
  • 1 tblsp peanut oil
  • 2 tblsps oyster sauce
  • 1 tsp sugar

Serves 4

Preparation

  • Wash and trim vegetables.
  • Place into a microwave safe container drizzle with oil, cover and zap on HIGH (100%) for 2 minutes.
  • Vegetables should be a vibrant green.
  • Stir oyster sauce and sugar together in a small jug and zap on HIGH for 30 seconds.
  • Cut vegetables into bite sized pieces, arrange on a serving dish, pour over sauce, and serve at lunch or dinner.

Tip
Scallops maybe replaced by prawns, pork with chicken and broccoli with bok choy.

Lemon Rosemary Seafood Marinade

Ingredients

  • 1 clove garlic crushed
  • 1 -2 sprigs of rosemary finely chopped
  • 1 small red chili, finely chopped (optional)
  • Juice l large lemon
  • ¾ cup virgin olive oil
  • Salt and pepper to taste
  • 250 g prawns peeled and cleaned

Makes ¾ cup

Preparation

  • In a glass jug whisk together the first 6 ingredients.
  • Add the prawns and marinate for at least a half hour tossing occasionally.
  • Cook on a medium hot grill for 2 minutes each side and then plate up while still hot over a crispy noodles, and a green salad.

Gluten Free Beef Noodle Balls

Ingredients

  • 1kg beef mince
  • Thick stem of broccoli, trimmed and grated
  • 1 carrot, grated
  • 2 x spring onions finely sliced
  • 1 x red capsicum, finely diced
  • 1 pk Singapore noodles, soaked in boiling water for 5 mins then drained **
  • 1 cup gluten free cornflakes, finely crushed
  • Handful of parsley, chopped (can also use coriander)
  • 2 eggs, to bind
  • Slosh of sweet chilli sauce
  • Sea salt and cracked black pepper, to taste
  • Sweet chilli sauce, additional

Preparation

  • Put all ingredients (except the additional sweet chilli sauce) into a bowl then using disposable food handling gloves mix thoroughly squeezing the mixture slightly to bind.  Mixture should be pliable not sloppy to form up small balls (size of a golf ball).  If mixture is still too wet add more crushed cornflakes to acquire the right consistency.
  • Place one ball in the microwave for one minute to taste test.  Adjust seasoning if necessary.
  • Pour additional sweet chilli sauce into a small bowl then gently toss each ball separately in the sauce to coat.
  • Transfer to an oven tray lined with baking paper.
  • Repeat process until all balls are coated, then bake at 180°C for approximately 30 minutes or until golden.
  • If making the balls to hamburger size, flatten tops a little and bake for 40-45 minutes.
  • These balls can be made ahead and stored either cooked or uncooked in your freeze.
  • If storing in freezer (whether cooked or uncooked) place a piece of baking paper between each layer so that the balls or hamburgers don’t stick to each other.
  • This recipe can also be used as a meatloaf.  Simply follow as above then spray a loaf tin/orange cake tin with cooking oil then line with baking paper.  Press mixture into tin then lightly “flood” the top with sweet chilli sauce (to form a glaze in the top).  Bake at 180°C for approximately 1 hour.  Slice and serve with some Tomato, Coriander and Chilli Jam.

Tip
Can use vermicelli rice noodle to create a “spidery” effect – again, soak in boiling water before use.

Recipe Courtesy of Passion in the Pantry Pty Ltd
Contact: Lynlea Brumley: 98171359 / 0411 862 122

Butterflied Lemon Thyme Chicken

Ingredients

  • 1 chicken, butterflied (about 1.5 kg)
  • 2 lemons quartered
  • 12 sprigs fresh thyme
  • 1 knob garlic

Preparation

  • Preheat the oven to 200° Celsius
  • Place prepared chicken into a roasting pan
  • Squeeze juice from lemon quarters over the bird and sprinkle with thyme; season to taste.
  • Tuck several peeled cloves of garlic into the bird’s flesh and then place the knob in the pan.
  • Roast until chicken is golden, and the juices run clear when thigh is pierced with a skewer – about 25 minutes.
  • Serve hot with roasted root vegetables and a green salad.

Tip 
Zap a lemon in the microwave for 30 seconds on High to yield maximum juice