Category: Recipes

Mediterranean Grilled Chicken with Roasted Vegetables & Olive Tapenade

 
Cooking time: 60 minutes
Serves: 3-4 people

Ingredients

Grilled chicken and roast vegetables

  • LaIonica Whole Chicken
  • Extra virgin olive oil
  • Murray River Salt, to taste
  • 1 tbsp mixed dried herbs (oregano, thyme, rosemary and parsley)
  • 4 large zucchinis, sliced in half lengthways
  • 1 capsicum, deseeded and quartered

Olive tapenade

  • 50g Always Fresh kalamata olives, pitted
  • 30g Always Fresh sundried tomatoes in strips
  • 30g Always Fresh capers in vinegar, drained
  • 2 cloves of garlic
  • Juice of 1 lemon
  • 60ml extra virgin olive oil 

Method

  1. Preheat both the oven and Ziggy BBQ to 180C. 
  2. Butterfly the chicken and drizzle liberally with olive oil. Season with salt and sprinkle over the dried herbs. Rub ingredients into the chicken and set aside.
  3. For the vegetables, arrange zucchini and capsicum in a foil lined roasting pan. Sprinkle with thyme, olive oil and salt. Roast in the oven for 25 minutes or until cooked through.
  4. For the olive tapenade, place all the ingredients, except the oil into a food processor and blitz into a coarse paste. Drizzle in the oil whilst still mixing to form a paste. Set aside until ready to serve.
  5. Place the chicken onto the pre-heated grill plate of the barbecue. Cover with the lid and cook for 45 minutes.
  6. To serve, place the chicken and vegetables on a large serving platter and accompany with the olive tapenade and fresh basil leaves.
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Upside Down Pork Nachos & Strawberry Kisses

 
Cooking time: 20 minutes
Serves: 1-3 people

Ingredients

Upside Down Pork Nachos

  • 1 Riverview Farms Roast Pork  – Ready to Eat 
  • 1 cup tasty grated cheese
  • 3-4 cups Mission corn chips 
  • 2 avocados
  • ¾ cup chopped coriander
  • ½ a purple or red onion
  • 1 lime
  • ½ tsp smoked paprika
  • 2 teaspoons salt
  • 2 tomatoes
  • 1 tablespoons olive oil
  • 2 fresh birdseye chillies

Strawberry Kisses

 

Method

Upside Down Pork Nachos

  1. Slice the cooked pork in strips, approx. 3cm long by about 1cm wide and 1cm thick.   
  2. Drop approx. ¾ of a cup full in a frying pan on low to medium heat. Wait for them to crisp up, no oil necessary.
  3. Drop in the cheese and let it start to melt around the edges to which we add the corn chips on top, sprinkle smoked paprika and salt on top. It will only take about another 60 seconds and then we take them off heat. 
  4. Pop a serving plate or funky chopping board on top and then flip it over.  We dress with some lime wedges and a little coriander. 
  5. Highlight the pork crackling by breaking it up in little pieces and we garnish all over the top of the nachos.
  6. For the guac mash up the avo, tomatoes, coriander and red onion.  Add a tsp of salt and keep mixing till it’s all infused. 
  7. Squeeze lime juice over the dish to taste.

Strawberry Kisses

  1. Line the base of the air fryer with baking paper and squeeze a tbsp of honey into 6 or 8 spots evenly spaced.
  2. Cut the strawberries into love heart shapes
  3. Place the strawberry love heart in the honey and with the blueberries surround the heart.
  4. Cut the frozen puff pastry into 9 even squares and place ontop of the strawberries/blueberries
  5. Pop into air fryer for 8 minutes or till the pastry is golden brown on 180 degrees.
  6. Once they’ve cooled down a little sprinkle icing sugar on top.

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Tofu Scramble & Mixed Berry Smoothie

Cooking time: 5 minutes
Serves: 1-2 people
Dietaries: Vegan, vegetarian

 

Ingredients

Tofu

Smoothie

 

Method

Tofu Scramble

  1. Place a fry pan over medium heat and drizzle in some oil.
  2. Add in the tofu and mash it up with a spatula.
  3. Add in the rest of the ingredients and combine to coat.
  4. Cook for 3 minutes then remove and serve with some toast.

Smoothie

  1. Place all the ingredients into the Ninja Bullet and blend until smooth.
  2. Place it into a takeaway mug or drink bottle to have on the go.

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Home-Made Barbequed Chicken Souvlaki

Cooking time: 10-12 minutes
Makes: 6 Souvlaki

Ingredients

Chicken

  • 750g La Ionica chicken thighs cut into 3cm cubes
  • 2 tbs olive oil
  • Salt and pepper per taste
  • 3 garlic cloves, minced
  • 1 tbs oregano
  • Juice from one medium lemon

Tzatziki

  • 1½ cups natural yoghurt
  • ½ cup grated cucumber (juice extracted)
  • 1 garlic clove minced
  • ½ tsp salt to taste
  • A couple of squeezes of lemon juice

Salad

Bread

Method

  1. Combine chicken in a bowl with the olive oil, salt, garlic, oregano and lemon juice. Toss well and set aside covered in the refrigerator for 2 hours, or overnight.
  2. For the tzatziki, combine yoghurt, cucumber, garlic, salt and lemon juice. Mix well. Refrigerate until required.
  3. For the salad, combine the tomatoes, red peppers, olives and a little olive oil.
  4. Pre-heat a bbq or grill plate and lightly spray with oil. Cook chicken skewers 3-4 minutes each side or until cooked through. In the meantime, heat a large frying pan, drizzle with some oil and heat souvlaki breads for 1 minute each side or until puffed and scorched. Keep warm wrapped in foil whilst cooking the remainder.
  5. Serve skewers with tzatziki, salad and souvlaki breads for a make your own chicken souvlaki.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Jackfruit Massaman Curry, Cauliflower Rice and Raita

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Dietaries

  • Vegetarian

Ingredients

  • 2 tablespoons sesame oil
  • 1 onion, peeled and roughly chopped
  • 1/3 cup massaman curry paste
  • 3 kaffir lime leaves, torn
  • 1 tablespoon plain flour
  • 3 cups roughly cubed potatoes
  • 600g cooked jackfruit
  • 2 cups vegetable stock
  • 2/3 cup Ayam coconut milk
  • 2 cups, blitzed cauliflower
  • Small handful of coriander and mint leaves, for garnish.
  • For the cucumber yoghurt raita
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ cup coarsely grated cucumber
  • Pinch of Murray River salt
  • ¾ cup Meredith Dairy plain yoghurt
  • 1 tablespoon grated onion
  • Small handful freshly picked mint
  • Small handful freshly picked coriander
  • 1 tablespoon Cockatoo Grove extra virgin olive oil
  • 1 tablespoon lime juice

Method

    1. For the raita, toast seeds in a dry pan over a medium heat for a minute or two or until fragrant. Remove from heat. Place grated cucumber in a bowl and sprinkle with salt. Set aside. 
    2. Place yogurt and onion in a bowl. Crush seeds in a mortar and pestle and add to the yogurt. Squeeze excess liquid out of the cucumber and add to the yogurt. Finely chop herbs, add to the yogurt and stir to combine. Drizzle with a little oil, a pinch of salt and lime juice. Cover and place in the fridge until needed.
    3. For the Massaman curry, heat the sesame oil in a large saucepan over a medium heat. Add the onion and cook, while stirring, for 2-3 minutes. Add the massaman curry paste and continue to cook for a further 2 minutes to open up the flavours from the paste. 
    4. Add the kafir lime leaves, flour and potatoes and stir to coat in the sauce. Add jackfruit and stock. Bring to the boil and reduce to a gentle simmer for 20-25 minutes or until the potatoes are tender. Add the coconut milk and bring to a simmer, then remove from heat.
    5. Meanwhile, place the cauliflower in a microwave safe container, add 1cm of water in the bottom and microwave on high for 5 minutes. Once ready strain out any remaining water and loosen with a fork.
    6. Serve the curry with cauliflower rice, garnished with a handful of fresh herbs and raita on the side.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Pork Belly Bao with Papaya Slaw

Preparation time: 35 minutes
Cooking time: 75 minutes
Serves: 8

Ingredients

  • 500g St Bernard’s boneless pork belly, skin dried out in the fridge overnight
  • 2 teaspoons five spice powder
  • Murray river salt
  • 8 bao buns
  • 3 stalks of spring onions, thinly sliced, for garnish
  • ½ bunch of coriander leaves, for garnish
  • Sticky glaze
  • 1 tablespoon kecap manis
  • 1 tablespoon light soy sauce
  • Juice of 1 lime
  • Spicy green papaya slaw
  • ½ a green papaya, julienne (substitute with green mango if unavailable)
  • 1 medium carrots, peeled and sliced into ribbons
  • 1 medium red onion, thinly sliced
  • 1 long red chili, thinly sliced
  • Pinch Murray River salt

Method

  1. For the pork belly, preheat oven to 180°C. Place the pork, skin side down on a wire rack fitted into a baking tray. Season liberally with five spice powder. Turn pork over so it is skin side up.
  2. Cover the skin with a drizzle of olive oil and a generous coating of salt. Pour boiling water about 1cm deep into the pan and roast in the oven for 45 minutes. 
  3. Increase the oven to 200°C. Brush the salt crust from the pork, transfer pork to a flat oven tray and roast for 30-40 minutes or until skin has puffed and crackled.
  4. For the slaw, place all the ingredients into a bowl, season to taste and set aside.
  5. For the glaze, combine ingredients in a bowl.
  6. Steam the bao buns according to packet instructions.
  7. When the pork is done, let it rest for 15 minutes before slicing into 1cm thick pieces. Dip pieces in glaze.
  8. To assemble, place some of the green papaya slaw in the bao, then some spring onions and coriander and finish each with a piece of pork. Arrange on a serving platter.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Poke Bowls with Salmon and Broccoli

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

  • 2 x 250g packets Tilda pure basmati
  • 1 x 11.3g packet Ceres seaweed snacks, shredded
  • 2 x 150g packet Tassal Hot Smoked Tassie Salmon
  • 1 avocado, peeled and deseeded, flesh thinly sliced
  • 200g Japanese seaweed salad, optional
  • 200g edamame beans
  • 1 telegraph cucumber, thinly sliced
  • Sesame Broccoli
  • 300g broccoli florets
  • 2 teaspoons Cockatoo Grove organic olive oil
  • 2 teaspoons Ayam sesame oil
  • 2 teaspoons toasted sesame seeds
  • Pickled carrot and red onion
  • 150ml white vinegar
  • 150ml rice vinegar
  • 2 tablespoons fish sauce
  • 50g rice malt syrup
  • 1 small red chilli, thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 2 carrots, cut julienne
  • ½ medium red onion, peeled and cut into thin wedges
  • Tahini soy dressing
  • 2 tablespoons unhulled tahini
  • 1 tablespoon Ayam Light soy sauce
  • ½ clove garlic, minced
  • 2 teaspoons rice malt syrup
  • 2-3 tablespoons water, to thin sauce

Method

    1. For sesame broccoli, heat a frying pan over a high heat, add the oils and when very hot add the broccoli and stir fry for 2-3 minutes. Sprinkle over sesame seeds and remove from heat.
    2. For the pickled carrot and onion, place vinegar, rice vinegar, fish sauce and rice malt syrup in a medium saucepan and bring to the boil, stirring occasionally. Add the chilli and garlic and stir to combine. Remove from heat. Place julienne carrot into one jar and the onion slices into a second jar. Pour over the hot liquid, evenly dividing between the jars and fit with a lid. Shake well, leave to pickle and once cool place in the fridge.
    3. For tahini dressing, place all ingredients in a bowl and whisk until smooth, gradually adding water to reach a sauce consistency.
    4. Cook the edamame beans according to packet instructions.
    5. To prepare bowls, cook rice according to packet instructions. Divide between 2 serving bowls. Working in wedges around the bowl, fill each wedge with a topping, finish with shredded ceres seaweed snacks and drizzle with a little tahini dressing to serve. Excess of toppings can be stored in air tight containers in the fridge for up to 1 week and the jars of pickles for up to 3 weeks.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Cauliflower Pizza with Chick’n’Chives Sausage and Kale Pesto

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves / Makes: approximately 1L of Liquid Mixture

Dietaries:

  • Vegan
  • Dairy Free
  • Gluten Free

Ingredients

  • 4 x Unrealco plant-based chicken and chive sausage, cut into 4-6 slices
  • 8-10 cherry tomatoes, halved
  • 200g packet Bio Cheese Pizza Shred

Kale Pesto 

  • ½ bunch (approx. 100g) kale, leaves removed from stems and stems discarded
  • 2 tablespoons lemon juice or water
  • 100ml Cockatoo Grove Organic olive oil, plus extra for serving
  • 50g dry roasted almonds, roughly chopped
  • 2 cloves garlic, peeled and crushed
  • 125g packet Bio Cheese Parmesano
  • ½ teaspoon Murray river salt

Cauliflower Base:

  • 1 teaspoon flax meal
  • 3 tablespoons water
  • 3 cups cauliflower florets
  • 1 tablespoon corn starch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon dried oregano

Method

    1. For the cauliflower base, pre-heat oven to 200°C. Combine flax meal and water in a small bowl and leave for 5 minutes.
    2. Place cauliflower florets in a food processor and process until it resembles ‘rice’. Transfer to a bowl. Add the flax meal (flax egg) and remaining ingredients and mix to combine. Divide mixture in half, shape into a ball and press onto 2 baking paper lined oven trays to 1cm thick and 16-18cm in diameter.
    3. Bake for 20 minutes or until golden brown.
    4. Meanwhile prepare the pesto, place all ingredients in a food processor and process until smooth. 
    5. Remove bases from the oven and spread with 2-3 tablespoons of kale pesto. Top with sliced sausages and cherry tomato halves and sprinkle over cheese. 
    6. Bake for 15 minutes. Alternatively turn on the grill and when hot place under the hot grill, to grill for 3-5 minutes.
    7. To serve, place a spoonful of pesto in a bowl, add a good glug of olive oil and mix to combine. Drizzle a few spoonful’s over each pizza and cut into wedges. Finish with a side salad if desired.

    Note: Any remaining pesto can be placed in a storage container or zip lock bag and kept in the fridge for up to 1 week. Alternatively spoon it into a storage bag, flatten the bag and seal, make some indents in the pesto with the side of your hand to create a criss-cross pattern and freeze. The pattern will help you to ‘break off’ chunks of pesto and simply defrost to use.


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Spring Vegetable Risotto

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 2-3

Dietaries

  • FODMAP Friendly
  • Low Lactose

Ingredients

  • Cockatoo Grove Australian Extra virgin olive oil
  • 1 cup Arborio risotto rice
  • 4 cups Fodmapped for you Chicken Stock
  • ½ cup blanched spinach, roughly chopped
  • ½ cup green beans, sliced into 1-2cm lengths
  • ½ cup broccolini florettes, sliced into 1-2cm lengths
  • ½ cup roughly chopped flat leaf parsley
  • ½ cup roughly chopped mint
  • Zest of half a lemon
  • Murray river salt 
  • Freshly cracked pepper
  • Handful freshly grated parmesan, plus extra for serving
  • 50g salted butter

Method

  1. Place a saucepan over a low heat, pour in 2 tablespoons of Cockatoo Olive oil and when hot add the rice. Toast for 5 minutes or until translucent.
  2. Pour the chicken stock into a second saucepan placed over a medium high heat and bring to a strong simmer. Add a cup of the hot stock into the pot and start stirring. Once the stock is absorbed add another cup and so on until the rice is al dente (to the tooth).
  3. Add the blanched spinach, green beans, broccolini, lemon zest, parmesan, butter and one final ladle of stock, a good pinch of salt and pepper and stir to combine. Pop a lid on the pot and allow it to sit for five minutes.
  4. Remove the lid and taste for seasoning. Stir in the herbs and enjoy right away with extra parmesan cheese as desired.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

Green Pork Curry with Wholegrain Rice and Broccolini

Preparation time: 10 minutes
Cooking time: 1 hour 40 minutes
Serves: 4

Dietaries:

  • FODMAP Friendly
  • Dairy/Lactose Free
  • Gluten Free

Ingredients

  • 1 tablespoon Cockatoo Grove Signature extra virgin olive oil
  • 800g St Bernard’s pork shoulder, cut into 3 cm cubes
  • 1 stalk lemongrass, bruised
  • 5 kaffir lime leaves, stripped from the vein
  • 2 cups Fodmapped for you chicken stock
  • 2 x 200g packet Fodmapped for you green curry simmer sauce
  • 1 bunch broccolini, cut into 3cm lengths
  • 200ml coconut milk
  • 1 packet Tilda wholegrain basmati rice, cooked as per pack instructions
    Handful of freshly picked coriander, roughly chopped and extra for garnish

Method

  1. Pre-heat oven to 190°C.
  2. Place a large deep, frying pan over a high heat. When very hot, pour in oil, followed by the pork. Cook for 8-10 minutes, stirring occasionally, until browned on all sides. You may need to do this in batches if your pan isn’t large.
  3. Add the bashed lemongrass and torn kaffier lime leaves and toss. Pour in chicken stock and green curry paste and stir to combine. Fit with a lid and bake for 90 minutes. 
  4. Remove from the oven and place over a medium low heat, add the broccolini and coconut milk and cook for 1-2 minutes or until the broccolini is cooked to your liking.
  5. Serve immediately spooned over steamed wholegrain basmati rice and finish with fresh coriander.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!