Category Archives: health

Chicken, Coriander and Corn Dumplings

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I think we have already established that I am a bit of an Asian food fanatic and my latest escapades in the kitchen definitely do not suggest otherwise! Though these little morsels may look complicated and perhaps more effort than they’re worth..think again!! Once you’ve got all the ingredients in front of you they are actually super easy to prepare and only take a few minutes to cook!  And the best part? You can alter the filling ingredients all you like to keep things interesting! I’m thinking adding some seafood into the mix may be next on my list of things to try! These dumplings are the perfect party starters or as a delicious little meal on their own!

Chicken, Coriander and Corn Dumplings

(Makes 20-25 dumplings. Serves 5-6 for Entree)

What you need…IMG_5143

  • 250g chicken breast mince
  • 1 tsp crushed garlic
  • 1 tsp minced ginger
  • ¼ bunch coriander, finely chopped, plus extra to garnish
  • 2 shallots finely chopped
  • kernels from 1 large corn cob
  • ½ packet round wonton wrappers

For the dipping sauce:

  • 2-3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil

What to do…

For the dipping sauce, place all ingredients in a small serving bowl and stir to combine. Set aside until ready to serve.

For the dumplings, place all the filling ingredients in a large mixing bowl and mix well to combine. Place a heaped teaspoon of filling onto one half of each wrapper. Then run a damp finger around the edge of the wrapper before folding and pleating the

edges to seal. Set aside under a damp cloth until ready to cook.

Place a large steamer lined with baking paper over a large saucepan or wok of simmering water. Steam the dumplings in batches for 4-5 minutes or until cooked through. Transfer to a serving plate to cover and keep warm.

Serve with the homemade dipping sauce and enjoy with friends over a lovely glass of Pinot Gris or crisp lager.

Enjoy!

A

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Home-made Tandoori Paste

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IMG_4681Sick of buying commercial marinades that are more often than not loaded with artificial flavours, preservatives and additives? Why not try whipping up your own? This easy peasy tandoori paste recipe takes just minutes to prepare and pretty much leaves those store bought pastes for dead when it comes to flavour and overall nutritional value!

What you need…

–       1 tsp coriander seeds

–       1 tsp black mustard seeds

–       1 tsp fennel seeds

–       1 tsp cumin

–       2 tsp paprika

–       1 tsp turmeric

–       1 tsp cayenne pepper

–       1 tsp dried chilli

–       2 garlic cloves

–       juice of a lemon

What to do…

Throw all the ingredients into a mortar and pestle and bash and grind away until the mixture forms a thick paste. Note: You may need to add a dash of water to help it come together.

Smear the marinade over your favourite cut of lamb, pork or chicken and you will have the smells of India wafting through your kitchen in minutes! Deeelish!

NOTE: you may also like to mix a dollop of natural yoghurt through the marinade for a slightly more subtle, creamier texture!

Enjoy!

A

Zucchini Noodles with Healthy Bolognaise

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IMG_4663MMMmmm MMMMMmmm a big bowl of steaming spag bol on these chilly winter nights? Yes please!!! Traditionally not always considered the healthiest of evening meals, my healthy spag bol is low in fat, “carb friendly” and packed full of veges making it sure to please even the most health conscious of guests! Swapping the traditional wheat based spaghetti for some green goodness this veggie based “pasta” dish is gluten free and looooaaaded with fibre and essential nutrients to help keep us looking and feeling our best from winter’s beginning til end! Give it a whirl..I promise it wont disappoint!

Zucchini Noodles with Healthy Bolognaise

(Serves 4 people)

 

–       4x zucchinis

–       1 large red chilli, seeds removed, finely diced

–       2 cloves garlic, crushed

–       1 brown onion, diced

–       400g lean beef or pork mince

–       2 tbsp salt reduced tomato paste

–       1 can diced tomatoes

–       1 large carrot, grated

–       ¾ cup brown lentils

–       ½ capsicum, diced

–       1 cup mushrooms, chopped

–       ½ cup torn basil leaves

 

Firstly, to prepare your zucchini noodles use either a peeler, julienne peeler or mandolin. For wide fettuccini style “pasta” use a standard vegetable peeler. Spaghetti-like noodles can be achieved using a julienne peeler or mandolin.

Whichever you choose, cut the ends off the zucchinis and start peeling lengthways. When you approach the seeds, turn the zucchini and continue slicing. Discard the middle section with the seeds, as they will prevent the noodles from holding together. Once you have finished, set the noodles aside until ready to serve. Note: You do not need to cook the noodles, as the hot bolognaise sauce should warm them up nicely!

Place a large heavy based saucepan over high heat on the stove and add a dash of oil before browning the mince. Remove mince from the saucepan before returning pan to the heat.

Next sauté the onion until soft before adding the crushed garlic and the chilli. Once fragrant, add the mince back in and cook over medium heat for 1-2mins.

Then add the mushrooms, carrot and capsicum, followed by the tomato paste. Stir to combine and then add the tin of crushed tomatoes. Throw in the lentils and allow to simmer on low heat for as long as you desire. Just before you are ready to serve, season well with salt and pepper and add in the basil leaves.

Serve on a bed of fresh zucchini noodles and garnish with some fresh parsley and parmesan cheese if desired.

Enjoy!

A

 

Gluten Free Zucchini Crust Pizza

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IMG_4137Wow this pizza may not look like much but boy was it tasty!!! Though the base tastes nothing like normal pizza dough…I have to say I think it taste a whole lot better!! Packed full of flavour with all the herbs and spices and with a lovely chewy texture this pizza crust is perfect for all those die hard pizza fans out there who are unlucky enough to have a gluten intolerance! Though I am do not have coeliac disease myself, I really enjoy trying and creating gluten free alternatives for some of our usual not so gluten free friendly favourites so that no one has to miss out!

The base was super easy to whip up and then the toppings??…well that is entirely up to you but I will give you an idea of what tasty morsels I sprinkled over my pizza last night to make my pizza so irresistibly tasty! This recipe below makes 2 decent sized pizzas, but I must warn you..dont expect any leftovers as you are likely going to be able eat a whole one on your own they are just so delicious!

What you need…

For the base:

  • 2 large zucchinis, grated
  • 1/4cup almond meal (or you could use brown rice flour)
  • 1/2 tsp chilli flakes (you can adjust this based on your spice preference!)
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh or dried oregano
  • salt n pepper
  • 1 egg

Suggested Toppings:

  • 90g smoked salmon
  • 2 button mushrooms, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 punnet cherry tomatoes, halved
  • 1/4 red capsicum, thinly sliced
  • bunch of fresh basil
  • 1/3 cup tomato paste
  • 1 clove garlic, crushed
  • 50g fetta cheese
  • fresh argula leaves and some homemade basil pesto to garnish

What to do…

IMG_4126Preheat the oven to 200 degrees Celsius (fan forced).

For the base, place the grated zucchini in a bowl sprinkle over about 1/2 tsp salt and mix well. Allow to sit for 20mins to draw the moisture out. Then place the zucchini in a clean cheese cloth (chux cloth) and squeeze out as much of the moisture as you can. Note: You want your zucchini to be as dry as possible so that the base doesn’t become soggy!

Next throw all the base ingredients together in a bowl and mix well to combine before turning the mixture out on a piece of baking paper. Use you fingers to press the mixture down to form a large flat circle about 1/2 an inch thick.

 

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You need to pre-cook the base before adding your toppings, so when ready, carefully slide the pizza base on the baking paper onto a rack in the oven and cook for 8-10mins or until nicely browned around the edges. Once cooked remove from the oven and allow to cool.

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While your base is in the oven, crack on with preparing your toppings…whatever they might be! I have included what I threw on my pizza last night in the ingredients list above but go crazy and throw on what ever toppings you like! That is really the best thing about pizzas…there is just ENDLESS possibilities of tasty topping combinations, making it possible to tailor each pizza to suit the palette (and cravings) of each and every diner! So let your imagination run wild and throw on whatever you can find in your garden, pantry and fridge!

 

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Once you have concocted your ultimate pizza combo, slide the pizza (still on the baking paper) onto a tray and into the oven and cook on high heat for 5-8mins or until your toppings are cooked to your liking.

Remove from the oven, top with some fresh argula leaves, slice and dice your pizza and you’re good to go!

Oh and don’t forget to team your meal with a lovely glass of red if you’re looking for the ultimate Italian feast experience!!

Enjoy!

A

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