In a food processor, blend together the almond flour, cornflakes, onion powder, garlic powder and ground turmeric. Season with salt then set aside into a large bowl.
Set up a dredging station with beaten eggs in one bowl, potato starch in another. Slice the chicken into smaller bite-sized pieces and place into the potato starch. Next, carefully lift each piece of chicken and place it into the eggs then into the crispy coating with the almond flour and cornflakes.
Place the chicken on baking paper into the air fryer and drizzle over some olive oil. Air fry the chicken for 10 minutes or until cooked through. Carefully remove and place on a serving dish.
Place a small saucepan over medium heat and add in the butter and the flour. Mix using a whisk then gradually add in the water and stock cube and simmer until the gravy thickens and coats the back of a spoon. For the mayo, mix the pickled cucumber and mayo into a small mixing bowl, season and set aside until ready to serve.
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Remove the moisture out of the tofu using a paper towel and place a heavy object on top for a approx. 10 min.
Mince up the garlic and ginger
In a bowl mix the sugar, soy sauce, rice wine vinegar, fish sauce garlic and ginger, give it a good whirl.
Break up the tofu with your fingers till we get mince meat sized pieces.
Fire up the pan and add 1 tbsp of vegetable and crank it on high heat.
Drop in the tofu and sear it for approx. a minute and then turn down the heat to low/medium.
Add in the sauce and cook till the moisture is gone.
Take off heat and let it cool down.
Lay out the spring roll pastry and add approx. 2-3 tbsp of our tofu in the centre, fold up and roll into spring rolls.
Pop in air fryer and spray with oil. 180 degrees for 10-12 minutes or till pastry is golden brown.
Serve with lettuce, coriander, Vietnamese mint and a simple soy and fresh chili sauce. Roll up the spring roll the traditional Vietnamese way and enjoy.
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Add in the shallots and garlic followed by the capsicum and pineapple. Mix through.
Add in the pork and toss through then pour in the sauce. Allow to simmer and coat the pork for 3-5 minutes before removing from the heat and serving up on a dish.
Garnish with some freshly chopped spring onions and steamed rice of your choice.
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In a frying pan pour in the tin of coconut milk and place on medium heat, stir in 1 tbsp of Thai green curry paste. Add the chicken skewers so they infuse and poach in the milk.
We don’t want to over cook them we just want to ensure they’re almost cooked through. Approx 5-7 min poaching time. Take out and place on a dish, meanwhile keep the curry milk on heat and let it simmer away so it reduces and becomes a thick sauce.
Crank the air fryer on grill mode and pop the chicken skewers in and brush a little curry paste on top for an extra kick! Let them caramelise or sear for approx 3-4 minutes.
Make the salad, heat the rice and char the naan directly on the gas cooktop.
When it comes to serving the vision is to have the naan down first, then the rice on top followed by the skewers, drizzle some of the thickened sauce on top and serve salad either on the side or in a separate bowl.
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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.
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.
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.
Place the chicken onto the pre-heated grill plate of the barbecue. Cover with the lid and cook for 45 minutes.
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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Slice the cooked pork in strips, approx. 3cm long by about 1cm wide and 1cm thick.
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.
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.
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.
Highlight the pork crackling by breaking it up in little pieces and we garnish all over the top of the nachos.
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.
Squeeze lime juice over the dish to taste.
Strawberry Kisses
Line the base of the air fryer with baking paper and squeeze a tbsp of honey into 6 or 8 spots evenly spaced.
Cut the strawberries into love heart shapes
Place the strawberry love heart in the honey and with the blueberries surround the heart.
Cut the frozen puff pastry into 9 even squares and place ontop of the strawberries/blueberries
Pop into air fryer for 8 minutes or till the pastry is golden brown on 180 degrees.
Once they’ve cooled down a little sprinkle icing sugar on top.
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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.
For the tzatziki, combine yoghurt, cucumber, garlic, salt and lemon juice. Mix well. Refrigerate until required.
For the salad, combine the tomatoes, red peppers, olives and a little olive oil.
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.
Serve skewers with tzatziki, salad and souvlaki breads for a make your own chicken souvlaki.
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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
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.
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.
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.
Add the kafir lime leaves, flour and potatoes and stir to coat in the sauce. Addjackfruit 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.
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.
Serve the curry with cauliflower rice, garnished with a handful of fresh herbs and raita on the side.
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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
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.
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.
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.
For the slaw, place all the ingredients into a bowl, season to taste and set aside.
For the glaze, combine ingredients in a bowl.
Steam the bao buns according to packet instructions.
When the pork is done, let it rest for 15 minutes before slicing into 1cm thick pieces. Dip pieces in glaze.
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.
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