served

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Salt

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

Sticky chicken drumsticks

Soy sauce

Worcestershire sauce

Sweet chilli sauce

Oyster sauce

Tbsp Sesame oil

Tbsp Honey

Garlic clove, crushed

Chicken legs, or 16 wings (Main)

sprinkle Black sesame seeds, optional

Coriander,

Mix soy, Worcestershire, chilli and oyster sauces with sesame oil, honey and garlic in a large ziplock bag or a glass dish.

Slice through the drumstick skin in diagonal slashes. Add the chicken to the marinade and really work the marinade into the chicken. Leave the chicken in the marinade overnight or for at least 1 hour in the fridge.

Line a baking dish with baking paper. Take the chicken out of the bag or dish and arrange the legs on the baking paper in a single layer.

Place the tray into the oven and cook for 15 minutes. Remove carefully and, using tongs, turn the chicken legs over. Return to the oven for another 15 minutes to cook.

These look and taste delicious if sprinkled with black sesame seeds and scattered with coriander leaves.

Use any number of vegetables to create a delicious raw-style salad. You will need to use a spiraliser or a julienne peeler or a mandolin to create long skinny strips of the vegetables. Courgette, cucumber, carrot, thinly sliced red cabbage, capsicum and red onion is a great combination, but play with whatever you find in the vege box of your fridge (if it's not limp and sad).

Dress the salad with options such as balsamic vinegar and olive oil; lime juice and peanut oil; rice vinegar, sesame oil, olive oil, garlic and chilli.

Ginger soy salmon on noodles

Runny honey

Tamari

Tbsp Fresh ginger, grated

Tbsp Mirin

Water

Salmon, approx. 150 grams each (Main)

Bok choy

Edamame beans

Noodles,

Tbsp Seaweed, dried, optional

Tbsp Chopped chives, optional

Combine the honey, tamari, ginger, mirin and water in a bowl. Place the salmon in a flattish dish and pour over the honey mixture. Let it marinate for at least 20 minutes, turning once.

Shake off the excess marinade and bake the salmon for 15 minutes or till done to your liking, depending on the thickness.

While the salmon cooks, heat the marinade in a pot, adding another cup of water. Cook the bok choy and edamame.

To serve place some noodles in a bowl, top with greens and salmon. Spoon over the liquid. Garnish with seaweed and chopped chives.

Zaatar and feta pinwheels

Butter

Za'atar,

Tbsp Extra virgin olive oil

g Feta, Crumbled (Main)

Egg, Lightly beaten

Tbsp Parmesan cheese, Grated

½ tsp Sumac powder, Optional

In a bowl mix the za'atar and the olive oil and keep aside.

Take each sheet of puff pastry (lightly thawed till it is pliable). Place on work bench and apply about 1-1/2 to 2 tbsp of the za'atar mixture. Spread / brush evenly in a thin layer. Leave 1 cm of one end of the pastry uncovered.

Sprinkle ½ a portion of the crumbled feta cheese on top of the za'atar. Brush the uncovered portion of the pastry with a little water. Roll the pastry to form a log.

Repeat with the 2nd sheet of puff pastry.

Wrap the za'atar rolls in cling wrap or the plastic that separates each sheet of pastry and keep in the freezer for about 15-20 minutes. This allows the pastry to firm up and makes it easier to cut.

Preheat your oven to 200 deg C. fan (Refer to package instructions for temperature and cooking time).

Remove the rolls from the fridge and cut in ½ "rings. (I get 18 pinwheels per sheet).

Place the pinwheels on your baking trays lined with baking paper. Lightly brush egg over the pinwheels.

Mix the sumac and grated parmesan together. Sprinkle a wee bit over each pinwheel. Put the trays in the oven to bake (should take around 15-20 minutes).

Remove from oven and cool on a cake rack. Store in an airtight container once cool.

Cheap Cheerful Beef Cheeks

kg Beef cheek (Main)

Garlic, chopped

tins Tomatoes

Red wine

Pumpkin, chopped

Tbsp Standard flour

thyme

Pepper

tsp Olive oil

tsp Parsley, chopped

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!

Slow roast spiced leg of lamb with pan gravy

Garlic

tsp Ground coriander

Sweet paprika

Lemons,

Tbsp Olive oil

Leg of lamb, boned, about 2.5kg (Main)

Chicken stock

Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.

Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.

Serve with roasted vegetables, cauliflower cheese and minted peas.

Lambs' fry with bacon

350 g Lamb's fry (Main)

Bacon,

Onion, thinly sliced (Main)

Tbsp Butter

Tbsp Flour

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.

Lemon yoghurt cake

125 g Butter, softened

Caster sugar

Eggs

Greek yoghurt, and extra to serve

Lemon,

½ cups Self raising flour

½ tsp Baking soda,

Sugar

Lemon juice

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

Chimichurri

parsley

coriander

oregano

clove

Tbsp Ground cumin

Chilli flakes

100 ml Olive oil

ml Red wine vinegar

Place all the ingredients in a food processor and blitz until a roughish paste.

Taste and season with sea salt and freshly ground black pepper. Refrigerate until required.

Ginger cured salmon gravlax

g Fresh ginger, grated

side Salmon, skin on, bones out

Cucumbers,

Chives,

Edible flowers

Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.

Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.

Gently wash off cure under cold running water and pat dry with paper towels.

Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.

Cover with plastic food wrap and refrigerate.

To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.

Top 11 served recipes from across the web

The most viewed served recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese beef curry

Side of salmon

Sticky chicken drumsticks

Ginger soy salmon on noodles

Zaatar and feta pinwheels

Cheap Cheerful Beef Cheeks

Slow roast spiced leg of lamb with ...

Lambs' fry with bacon

Lemon yoghurt cake

Chimichurri

Ginger cured salmon gravlax

Top 11 served recipes from across the web

The most viewed served recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese beef curry

Side of salmon

Sticky chicken drumsticks

Ginger soy salmon on noodles

Zaatar and feta pinwheels

Cheap Cheerful Beef Cheeks

Slow roast spiced leg of lamb with ...

Lambs' fry with bacon

Lemon yoghurt cake

Chimichurri

Ginger cured salmon gravlax

The most viewed served recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine