Summer Recipes

Butter chicken with jewelled cauliflower rice

2 tbsp ghee
2lbs Chicken Thigh Fillets, halved
1 red onion, halved, sliced
2 garlic cloves, crushed
2/3 cup (200g) korma curry paste
1/4 cup (70g) tomato paste
1 cup (250ml) salt-reduced chicken stock
400ml coconut milk
2 cinnamon sticks or quills
1lb pkt frozen cauliflower rice
3/4 cup (90g) frozen baby peas, thawed
1/3 cup (45g) dried cranberries, finely chopped
1/4 cup (35g) pistachio kernels, chopped
1/3 cup small mint leaves
2 tbsp shredded coconut, toasted

Allergens: Recipe may contain tree nut, sulphites, milk and lactose.

Step 1

Heat half the 2 tbsp ghee in a heavy-based saucepan over medium-high heat. Cook 2lbs Chicken Thigh Fillets, halved, in batches, for 2 mins each side or until browned. Transfer to a plate.
Step 2

Add 1 red onion, halved, sliced and 2 garlic cloves, crushed to pan. Cook, stirring, for 2 mins or until onion softens. Stir in the 2/3 cup (200g) korma curry paste and 1/4 cup (70g) tomato paste. Cook, stirring, for 30 secs or until aromatic. Return the chicken to the pan and turn to coat. Add 1 cup (250ml) salt-reduced chicken stock, 400ml coconut milk and 2 cinnamon sticks or quills. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 3/4 hours or until the chicken is very tender.
Step 3

Uncover and cook for a further 15 mins or until sauce thickens slightly.
Step 4

Meanwhile, heat remaining ghee in a large frying pan over medium-high heat. Add 500g pkt frozen cauliflower rice. Cook, stirring often, for 4 mins or until tender. Add 3/4 cup (90g) frozen baby peas, thawed, 1/3 cup (45g) dried cranberries, finely chopped and 1/4 cup (35g) pistachio kernels, chopped. Toss to combine and heat through. Season. Remove from heat. Add half the 1/3 cup small mint leaves.
Step 5

Serve the cauliflower rice and curry with 2 tbsp shredded coconut, toasted and remaining mint.

https://www.taste.com.au/recipes/butter-chicken-jewelled-cauliflower-rice-recipe/gjcgw5oe

BBQ cajun salmon with mango salsa

1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp onion powder
1 tsp dried oregano
4 skinless salmon fillets
Baby rocket leaves, to serve
Thinly shaved fennel, to serve
Mango and avocado salsa
1 mango, stoned, peeled, finely chopped
1 avocado, stoned, peeled, finely chopped
1 Lebanese cucumber, seeded, finely chopped
1/2 red onion, finely chopped
1 long red chilli, seeded, finely chopped (optional)
1/2 cup coarsely chopped coriander
2 tbsp lime juice

Allergens: Recipe may contain sulphites and fish.

Step 1

Combine the oil, cumin, coriander, paprika, onion powder and oregano in a medium bowl. Add the salmon and turn to coat. Season.
Step 2

Heat a barbecue grill or chargrill on medium-high. Cook salmon for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 3

Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.
Step 4

Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.

https://www.taste.com.au/recipes/bbq-cajum-salmon-mango-salsa/nSuY3YOA

Classic maple-mustard chicken tray bake

1/3 cup (80ml) Maple Flavoured Syrup
1 tbsp Wholegrain Mustard
1lb pkt Roasting Vegetables with Garlic & Rosemary, chopped
1 large pkt (about 2lbs) Chicken Breasts Fillets
0.5 lbs brussels sprouts, halved

Allergens: Recipe may contain mustard and sulphites.

Step 1

Preheat oven to 400 degrees. Line a large baking tray with baking paper. Combine the maple syrup and mustard in a jug. Chop the vegetables and garlic from the roasting kit into 2cm pieces. Place on the lined tray with the rosemary. Add half the maple mixture and toss to coat. Roast for 5 mins.
Step 2

Meanwhile, cut 3 deep slits in each chicken fillet. Season. Heat a large non-stick frying pan over high heat. Cook the chicken for 2 1/2 mins each side or until golden brown.
Step 3

Place the chicken over the vegetables on the tray. Drizzle with the remaining maple mixture. Roast for 10 mins. Add the brussels sprouts to the tray. Roast for a further 10 mins or until the chicken is cooked through and the vegetables are tender.

https://www.taste.com.au/recipes/classic-maple-mustard-chicken-tray-bake-recipe/115c8isd

Chargrilled steak with baby broccoli

4 Beef Fillet Steaks
2 bunches baby broccoli, halved lengthways
0.2lb pkt Baby Rocket
100ml Japanese Style Miso & Sesame Salad Dressing
1/2 cup (80g) smoked almonds, chopped

Allergens: Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.

Step 1

Heat a chargrill on medium-high. Spray the beef with olive oil spray. Season. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2

Meanwhile, lightly spray baby broccoli with olive oil spray. Cook on grill, turning occasionally, for 2-3 mins or until bright green and just tender. Transfer to a bowl with rocket and dressing. Combine.
Step 3

Divide the rocket mixture and beef among serving plates. Season. Sprinkle with almond to serve.

https://www.taste.com.au/recipes/chargrilled-steak-baby-broccoli-recipe/wr04wdjg

https://www.taste.com.au/recipes/one-pan-prosciutto-wrapped-salmon/zFsnyiJf

Thai-style chicken mince with broccolini

1 tbsp peanut oil
1 tbsp ginger, finely grated
1 garlic clove, crushed
1 tbsp lemongrass paste
1 long red chilli (optional), finely chopped
1lb Chicken Mince
1 bunch choy sum, shredded
1 tbsp oyster sauce
2 bunches broccolini
2 spring onions, thinly sliced

Allergens: Recipe may contain gluten, wheat, groundnut and mollusc.

Step 1

Heat the oil in a wok or large frying pan over high heat. Add the ginger, garlic, lemongrass and chilli, if desired, and stir-fry for 1 min or until fragrant.
Step 2

Add the mince and stir-fry for 5 mins or until mince is cooked through. Add the choy sum and oyster sauce and stir-fry for 2 mins or until wilted.
Step 3

Cook the broccolini in a medium saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Drain well.
Step 4

Arrange the broccolini on a serving platter. Top with the mince mixture and sprinkle with spring onions. Serve immediately.

https://www.taste.com.au/recipes/thai-style-chicken-mince-broccolini/ShHy5mjT

Veggie-loaded spiral pasta

1 lb spiral pasta
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, seeded, thinly sliced
0.8lbs Perino tomatoes
2 carrots, peeled, halved lengthways, thickly sliced
2 zucchini, thinly sliced diagonally
1 tsp dried Italian herbs
4 cups (1L) vegetable stock
0.2lbs pkt Baby Spinach
1 long red chilli, thinly sliced (optional)

Allergens: Recipe may contain gluten, wheat and celery.

Step 1

Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups (500ml) water in a large heavy-based saucepan.
Step 2

Place over medium heat and bring to a simmer. Cook, stirring often, for 20 mins or until the pasta is al dente.
Step 3

Add the spinach and chilli, if using, and stir to combine. Season.

https://www.taste.com.au/recipes/veggie-loaded-spiral-pasta-recipe/rpzok13e

Cauliflower rice with lime and chilli chicken

1 lb Birds Eye Cauliflower Veggie Rice
1 Lebanese cucumber, peeled into ribbons
1 carrot, peeled, cut into matchsticks
1 small red onion, thinly sliced
0.2lb pkt 4 Leaf Salad
1/2 cup mint leaves
1/2 cup coriander leaves
1 long red chilli, thinly sliced
2 tbsp roasted peanuts, coarsely chopped
1/4 cup (60ml) lime and chilli dressing
Lime wedges, to serve
Lime & chilli chicken
12 chicken tenderloins
1/4 cup (60ml) lime and chilli dressing

Allergens: Recipe may contain peanuts, tree nuts, fish, shellfish and soy.

Step 1

To make the lime and chilli chicken, place the chicken and dressing in a glass or ceramic dish. Toss to combine. Cover with plastic wrap and set aside for 15 mins to develop the flavours.
Step 2

Cook the cauliflower rice following packet directions. Cover to keep warm.
Step 3

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the chicken for 2-3 mins each side or until cooked through. Thickly slice.
Step 4

Divide the cauliflower rice evenly among serving bowls. Arrange the cucumber, carrot, onion, salad leaves, mint, coriander and chicken on top. Sprinkle with chilli and peanut. Drizzle with dressing. Serve with lime wedges.

https://www.taste.com.au/recipes/cauliflower-rice-lime-chilli-chicken-recipe/gif4us3i

Seared snapper with snow peas, basil and lemon

2 (about 0.5lbs each) Skin-On Snapper Fillets, halved
4 tbsp extra virgin olive oil, divided
1 lemon, rind finely grated, juiced
2 tbsp finely chopped shallots
0.3lbs snow peas, strings removed, thinly sliced lengthways
0.1lb baby rocket leaves
3 radishes, thinly sliced
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup walnuts, toasted, chopped
0.04lbs -piece parmesan
Lemon wedges, to serve

Allergens: Recipe may contain tree nut, milk, lactose and fish.

Step 1

Pat snapper completely dry. Heat a large heavy-based non-stick frying pan over medium-high heat. Add 1 tbs oil. Season snapper all over with salt. Place skin-side down in pan. Cook, pressing down on snapper for the first 2 mins of cooking, for 4 mins or until skin is crisp and golden brown. Turn snapper over. Cook for a further 2 mins. Divide among serving plates, skin-side up.
Step 2

Meanwhile, in a large bowl, whisk lemon rind, 2 tbs lemon juice, shallots and remaining 3 tbs oil. Season with salt and pepper. Toss with snow peas, rocket, radishes, basil, mint and walnuts.
Step 3

Place snow pea salad alongside snapper. Using a fine rasp grater, grate some parmesan over the salad and serve with lemon wedges.

https://www.taste.com.au/recipes/seared-snapper-snow-peas-basil-lemon/mf3wiycx

Red curry beef with cauliflower rice

1 tbsp sesame oil
3 Free Range Eggs, lightly whisked
1lb No Added Hormones Beef Rump Steak
1/4 cup red curry paste
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
0.6 lbs pkt Cauliflower Rice
1 cup frozen baby peas, thawed

Allergens: Recipe may contain egg, sulphites and sesame.

Step 1

Heat half the oil in a frying pan over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 2 mins or until almost set. Transfer to a clean work surface. Roll into a log and thinly slice crossways.
Step 2

Cook the beef in the pan for 2 mins each side. Brush the top of the beef with curry paste. Turn and cook for 1 min. Brush the top with more curry paste. Turn and cook for 1 min for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil.
Step 3

Add the capsicum and garlic to the pan and cook, stirring, for 2 mins or until aromatic. Add the cauliflower rice and peas and cook for 2 mins or until cauliflower starts to soften. Add egg and cook, stirring, for 2 mins or until combined and heated through.
Step 4

Divide the cauliflower rice mixture evenly among serving bowls. Season. Thickly slice the beef. Arrange over the cauliflower rice in the bowls.

https://www.taste.com.au/recipes/red-curry-beef-cauliflower-rice-recipe/lasbws8p

Miso-grilled salmon with ramen noodle salad

1 tbsp miso paste
1 1/2 tbsp honey
4 Deli Fresh Salmon Skin-On
0.3 lbs ramen noodles
0.3 lbs snow peas, thinly sliced lengthways
1 carrot, peeled, cut into long matchsticks
1 bunch radish, thinly sliced
1/4 cup coriander leaves
1 1/2 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil

Allergens: Recipe may contain gluten, wheat, sesame, fish and soybean.

Step 1

Preheat a greased barbecue grill or chargrill on medium-high. Combine the miso paste and half the honey in a medium bowl. Season with pepper. Add salmon and turn to coat.
Step 2

Cook salmon on grill for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3

Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 mins or until just tender. Add the snow pea and cook for 30 secs or until bright green and tender crisp. Refresh the noodles and snow pea under cold water. Drain and transfer to a large bowl.
Step 4

Add carrot, radish and coriander to the noodle mixture. Whisk soy sauce, vinegar, sesame oil and remaining honey in a bowl. Drizzle over noodle mixture. Toss to combine. Serve with salmon.

https://www.taste.com.au/recipes/miso-grilled-salmon-ramen-noodle-salad/n3mTZxwV

Sweet potato crumbed chicken tenders

0.2 lbs packet sweet potato crisps
1/2 cup panko breadcrumbs
2 eggs, lightly beaten
1.7 lbs chicken tenderloins
Olive oil spray
Fresh mint leaves, to serve
Sweet chilli sauce, to serve

Allergens: Recipe may contain gluten, wheat, egg and yeast.

Step 1

Preheat oven to 400 degrees. Line a large baking tray with baking paper.
Step 2

Using hands, break up crisps in a large bowl until coarsely crushed. Stir in breadcrumbs.
Step 3

Place eggs in a separate shallow bowl. Season egg with salt and pepper. Dip chicken in egg, then coat in breadcrumb mixture. Place on prepared tray. Spray with oil. Bake for 25 to 30 minutes or until cooked through.
Step 4

Serve chicken tenders with mint and sweet chilli sauce

https://www.taste.com.au/recipes/sweet-potato-crumbed-chicken-tenders/B0Vfx85Z

Asparagus parcels with prosciutto and poached egg

2 tsp white vinegar
4 Free Range Eggs
4 slices Multigrain Sourdough bread
1 tbsp olive oil
2 bunches asparagus, woody ends trimmed
8 slices prosciutto
1/2 tsp olive oil, extra
.04 lbs baby rocket leaves
1/4 cup shaved parmesan
Spring onion dressing
3 spring onions, trimmed, chopped
1/2 cup mint leaves
1 small garlic clove, finely chopped
1/4 cup (60ml) olive oil
1 tbsp lemon juice

Allergens: Recipe may contain gluten, milk, soy, sesame and egg.

Step 1

To make the spring onion dressing, place spring onion, mint, garlic, oil and lemon juice in a food processor. Process until smooth. Season. Transfer to a bowl.
Step 2

Bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 3

Meanwhile, heat a chargrill on high. Brush the bread with a little of the oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to a plate.
Step 4

Brush the asparagus with the remaining oil. Season. Cook on the grill, turning, for 2-3 mins or until tender. Transfer to a plate.
Step 5

Place 2 prosciutto slices, long sides overlapping slightly, on a clean work surface. Top with one-quarter of the asparagus. Wrap the prosciutto around the asparagus to enclose. Repeat with the remaining prosciutto and asparagus.
Step 6

Arrange the bread on a serving platter. Top with the asparagus parcels and egg. Drizzle with the spring onion dressing and extra oil. Sprinkle with the rocket and parmesan.

https://www.taste.com.au/recipes/asparagus-parcels-prosciutto-poached-egg-recipe/rqtmhbt3

Asian-style baked snapper

4 Snapper Portions
1 red capsicum, seeded, thinly sliced
1/4 cup (60ml) soy sauce
2 tbsp mirin seasoning
2 tsp finely grated ginger
1 garlic clove, crushed
1 tsp sesame oil
1 bunch choy sum, halved
2 spring onions, thinly sliced diagonally
1/2 cup coriander sprigs
Lime cheeks, to serve