8 x 100 gram thin lamb leg steaks
1 ½ teaspoons dried oregano leaves
1 teaspoon cinnamon
1 teaspoon sea salt
2 bay leaves
3 cloves garlic, peeled and crushed
4 tablespoons olive oil
4 tablespoons white wine
4 x 1.5 cm thick slices eggplant
4 x 1.5 thick slices tomato
Béchamel
100 grams butter
150 grams plain flour
approx 700 ml milk
1 cup grated parmesan
pinch nutmeg
2 tablespoons very finely chopped parsley
2 teaspoons vegetable oil
1-2 teaspoons sesame oil
¼ cup Thai red curry paste
4 large pieces washed banana leaf, softened first over BBQ
4 fresh, thick fillets barramundi
¼ cup coconut cream
Grated palm sugar to taste
1 tablespoon fish sauce
1 lime, juiced
1 bunch fresh coriander, picked
1-2 long red chillies, sliced thinly
Fried shallots or garlic to garnish
2 sides American style pork ribs (1.7kg)
1 tablespoon instant coffee powder
¼ cup (60ml) warm water
1 cup (250ml) tomato sauce
¼ cup (60ml) Worcestershire sauce
¼ cup (60ml) honey
¼ cup (55g) brown sugar
¼cup (70g) American mustard
2 cloves garlic, crushed
1 teaspoon smoked paprika
½ teaspoon chilli powder
¼cup (60ml) olive oil
2 large onions, finely sliced
2 tablespoons balsamic vinegar
4 minute steaks, such as sirloin, fillet, blade or round
8 thick slices ciabatta or sourdough bread
½ cup (150g) dijonnaise or mayonnaise
2 cups baby rocket
4 tomatoes, sliced
1 small baguette
1 tablespoon Dijon mustard
6 slices lean roast beef
6 leaves oak leaf lettuce
½ cup (75g) chargrilled capsicum
8 rosemary sprigs (about 20 cm long)
700g lamb rump, diced
8 slices bacon rashers, rind removed
2 tablespoons caramelised balsamic vinegar
salt and pepper, to taste
Spicy capsicum dip
1 red capsicum
1 long red chilli
1 clove garlic
2 teaspoons caster sugar
1/2 cup olive oil
750g chat or kipfler potatoes, skin on, cut into medium pieces
8 small chicken thighs on the bone, skin on
2 teaspoons sweet paprika
2 red onions, peeled and quartered
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
3 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
salt and pepper
400g can diced tomatoes
12 black olives
chopped flat-leaf parsley, to serve
1 cup crumbled feta, to serve
1 tablespoon olive oil
3 medium lamb shanks
salt and pepper, to taste
2 cloves garlic
1 onion, diced
300ml red wine
2 medium carrots, peeled
4 cups chicken stock
400g can diced tomatoes
1 fresh bay leaf
1 sprig fresh oregano
grated parmesan cheese and crusty bread, to serve
8 small lamb shanks
4 tablespoons Herbie's Spices Tagine Mix
2 tablespoons oil
2 parsnips, peeled and cubed
4 carrots, chopped
3 onions, chopped finely
6 prunes
3-4 black peppercorns, crushed
2 tablespoons garlic puree
2 tablespoons tomato paste
400g can peeled tomatoes
4 cups (1 litre) water
2 cups (500ml) orange juice
One-and-a-half teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons hot paprika
2 tablespoons vegetable oil
4 beef rumpsteaks [1kg]
Dhal
1 tablespoon vegetable oil
1 medium brown onion [150g], chopped finely
4 cloves garlic, crushed
1cm piece fresh ginger [5cm], grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 litre [4 cups] water
2 medium tomatoes [300g], chopped coarsely
1-and-a-half cups [300g] red lentils
quarter-of-a-cup coarsely chopped fresh coriander
2 skinless chicken breasts
1 cup (250ml) chicken stock
2 cup (500ml) water
250g rice vermicelli noodles
100g smooth peanut butter
2 tablespoons water
2 tablespoons sweet chilli sauce
2 tablespoons toasted sesame oil
1 teaspoon peanut oil
extra water
1 carrot, peeled and cut into thin strips
4 green onions, cut into thin strips
1 telegraph cucumber, deseeded and cut into thin strips
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds, toasted
coriander sprigs, to serve
lime wedges
1 cup (150g) plain flour
Half a teaspoon salt
1 cup (250ml) chilled beer
oil for deep frying
4 medium cooked coliban potatoes, thickly sliced acrossways
8 flathead fillets, skin off
sea salt
lemon wedges
saffron aioli
pinch saffron
1 cup whole egg mayonnaise
1 clove garlic, crushed
salt and pepper
2 large ripe bananas (460g)
2 tablespoons maple syrup
2 tablespoons Bailey's Irish Cream
1/2 cup (125ml) thickened cream, whipped
2 teaspoons icing sugar
2 tablespoons shredded coconut
600g piece scotch fillet
2 cloves garlic, crushed
quarter cup (60g) lemon juice
one and a half teaspoons ground cumin
half teaspoon cayenne pepper
2 tablespoons olive oil
200g char-grilled capsicum, cut into strips
12 small flour tortillas
375g jar chunky salsa
Guacamole
2 medium avocados (500g)
2 medium tomatoes (300g), seeded, chopped finely
1 small red onion (80g), chopped finely
2 tablespoons lime juice
2 tablespoons coarsely chopped fresh coriander
4 frenched lamb cutlets (200g)
'Frenched' means the fatty tail bit of the chop's been cut off
3 lamb fillets (300g)
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 think lamb snags (320g)
4 small egg tomatoes (240g), halved
4 medium flat mushrooms (320g)
4 baby eggplants (240g), halved lengthways
8 baby brown onions (200g), halved
2 cloves garlic, crushed
200g piece lamb liver, sliced thinly - go on, it's good for ya
2 tablespoons plain flour
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano leaves
700g beef rump steak, cut into cubes
18 baby onions (200g), halved
2 tablespoons olive oil
1/4 cup (60ml) balsamic vinegar
1 tablespoon fresh rosemary leaves
12 lamb cutlets
Flavoured butters are a quick and easy way to add real zing to barbecued meat or seafood. For best results form the butter into a thick sausage-sized log, wrap in cling film and bung it in the fridge.
The following marinades make enough for 4 thick sirloin steaks.
2 teaspoons coriander seeds, crushed
1.5kg cleaned baby octopus — that's a lot of little ones, not some huge freak baby cephalopod
1/3 cup (80ml) olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons sweet chilli sauce
100g watercress, trimmed — that's green stuff found in the vegie section
1 medium lemon (140g), cut into wedges
