This rump steak recipe is sure to become a family favourite.

Cook Time: 1 Hour |  Serves: 4

Ingredients

Method

1. Preheat oven to 200C for the potatoes.
2. Line a baking tray with baking paper.
3. Combine melted butter, parsley, garlic, parmesan, salt and pepper in a small bowl.
4. Use a knife to cut potatoes into slices about 1 centimetre thick. Trim the sides off the potatoes so that you end up with a square shape. Carefully cut slits into the potato being careful not to cut all the way through to the bottom. Rotate potato 90 degrees and repeat so that you end up with a waffle pattern. Repeat with remaining potato slices.
5. Place potato slices onto the baking tray and brush with the butter and parsley mixture. Flip to butter the other side. Bake in the oven for 20 minutes, then brush all over with more butter. Return to oven for a further 20 minutes and cook until golden brown and crisp.
6. While potatoes are cooking, prepare the steaks and chimichurri.
7. Season steaks with a splash of olive oil and a pinch of salt and pepper.
8. Add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lime juice to a food processor and blend until well combined.
9. Heat a grill plate over high heat and add steaks. Cook to your liking and then remove from heat and leave to rest for at least 5 minutes.
10. Serve steaks with chimichurri sauce and waffle cut potatoes.

Say “hello” to the ultimate lamb roast. Full of flavour thanks to an herby marinade and a quintessentially Greek stuffing, it is served with a zingy lemon anchovy mayonnaise that brings another element of taste to this divine dish.

Cook Time: 2 Hours + Marinating Time |  Serves: 6

Ingredients

Method

1. In a small bowl, combine garlic, lemon juice, oregano and 1 tbsp of olive oil. Rub all over the lamb. Cover and refrigerate for at least 2 hours. Remove lamb from the fridge 30 minutes before cooking.
2. Make stuffing by mixing feta, pistachios and olives in a bowl. Use a sharp paring knife to cut into the thickest part of the lamb, making a pocket for the stuffing. Fill the pocket with stuffing and tie kitchen twine tightly around the lamb to close the pocket.
3. Preheat oven to 220C.
4. Lay the lemon slices in the center of a roasting pan and place the lamb on top. Drizzle with remaining olive oil and season with salt and pepper. Place in the oven and cook for 20 minutes. Reduce heat to 190C and cook for 60 minutes, basting the lamb a couple of times throughout. Remove from the oven, cover with foil and leave to rest for 20 minutes before carving. While lamb rests, mix the mayonnaise, garlic, anchovy, mustard, and lemon zest and juice. Serve lemon anchovy mayonnaise with the sliced lamb.

We all know that breakfast is the most important meal of the day but when faced with the choice between an extra 20 minutes in bed or starting our day right, many of us choose to snooze! Well now you can enjoy the extra sleep and breakfast too with our clever hack that will have creamy, tasty scrambled eggs cooked in 15 seconds.  The trick to fast scrambled eggs is cornflour.  Our recipe below serves one:

Serves: 1

Ingredients

Method

Crack 3 eggs into a medium bowl. Then in a separate bowl whisk together the milk and cornflour until it is lump free. Add milk and cornflour mix to eggs and beat until smooth. Season with salt. Heat a non-stick fry-pan over high heat until hot, then add the butter. When butter is melted and bubbly add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up and then remove the pan from the heat and start stirring the eggs, making one full circle per second. Stir for 15 seconds and then transfer to a plate and enjoy.

Gooey goodness!

Cook Time: 35 Minutes |  Serves: 10

Ingredients

Method

1. Place cheese in an oven safe dish and drizzle honey on top
2. Bake at 180C for 15 minutes or until hot and bubbly
3. Remove from oven and serve with pear slices

Creamy and crispy, this will become a firm family favourite.

Cook Time: 1.5 Hours |  Serves: 6

Ingredients

Method

1. Preheat oven to 200C.
2. Add olive oil tomatoes, garlic, oregano, paprika, chilli and capsicum to a baking dish, season with salt and pepper and stir to combine. Cook for 10 minutes.
3. Slice Lemnos Haloumi Cyprus Style Cheese at half centimetre intervals, taking care to stop about two-thirds of the way through so that the block remains together. Repeat with remaining blocks of cheese.
4. Remove baking dish from oven and stir. Place haloumi into the sauce, season the top with salt and pepper and return to the oven for 45 minutes or until the haloumi has softened and is golden.
5. Serve scattered with lemon zest and parsley.

This is a great alternative to a roast chook. It’s hearty without being heavy; the lemon and herbs create a vibrant freshness that balances the creaminess beautifully.

A large Dutch oven or pot, at least 5 litres capacity is best for this recipe.

Cook Time: 2 Hours |  Serves: 4

Ingredients

Method

1. Pre-heat oven to 220C.
2. Prick the lemon with a knife in several places and insert the lemon into the chicken’s cavity. Place the chicken inside a large Dutch oven or baking dish.
3. Mix the melted butter, garlic powder, paprika, 1 teaspoon salt and ½ teaspoon of pepper and rub the mix all over the chicken. Add the rosemary, garlic and chicken stock to the pot, cover with a lid and roast for 1 hour.
4. Remove from the oven and add the potatoes, cream, oregano, tarragon, and white wine. Gently stir to combine, return to the oven and cook, uncovered, for 45 minutes or until the chicken is cooked.
5. Garnish with parsley and serve.

Full of flavour and fragrance, this Asian-inspired soup will become a firm family favourite

Cook Time: 45 Minutes |  Serves: 4

Ingredients

Method

1. Boil water in the kettle. Place noodles in a bowl and cover with boiling water. Leave to soften, then drain.

2. In a saucepan combine stock and 1 cup of water and bring to the boil. Add ginger, galangal, lemongrass and chicken and reduce heat to a simmer. Simmer until the chicken is cooked. Transfer chicken to chopping board. Using two forks shred chicken meat and set aside. Remove stock mixture from heat and strain through a sieve into a saucepan. Discard solids. Add spring onion, chilli and fish sauce and heat over low heat for 2-3 minutes. Add lime juice and then taste and season with salt if desired.

3. Divide noodles between four bowls, top with shredded chicken and then ladle soup over. Serve topped with fresh coriander.

Get the kids out of the rain and into this kitchen this school holidays.

Prep Time: 25 Minutes  | Cook Time: 20 Minutes |  Makes: 12

Ingredients

Method

1. Preheat oven to 180C/160C fan forced. Line twelve 80ml muffin holes with paper cases.

2. Sift the flour and brown sugar into a bowl. Stir in the Milo. Make a well in the centre. Whisk the milk and eggs together in a jug. Add to the flour mixture with the butter and banana. Fold until just combined.
3. Divide the batter evenly among the prepared muffin holes. Bake for 20 minutes or until the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.

Full of flavour, lamb shanks come from the lower end of the leg and are best slow-cooked to achieve their favoured falling-off-the-bone consistency. These Greek-style lamb shanks are tasty, filling and oh-so-good. Browning the meat guarantees a rich flavour and helps to seal in the juices. In the unlikely event you have leftovers, remove the meat from the bone and store it in an airtight container in the fridge for up to three days or in the freezer for up to one month.  This is a great recipe for your slow cooker or you can cook them in a large ovenproof casserole dish with a tight fitting lid.

Cook Time: 6 Hours |  Serves: 4

Ingredients

Method

1. Heat oil in a frying pan and brown shanks on all sides

2. Transfer shanks to a slow cooker or casserole dish

3. Add onion to frying pan and cook, stirring for 5 minutes.

4. Add coriander seeds and cook for 1 minute.

5. Stir in flour, add the stock, sherry, bay leaves and honey.

6. Season with salt and pepper.

7. Bring to the boil and then pour over lamb shanks.

8. Cover with lid and cook in slow cooker on high for 5 to 6 hours or until the meat is almost falling off the bone. If cooking in a casserole dish, cook at 140C for 5 to 6 hours.

9. Transfer lamb to a serving bowl, cover and keep hot.

10. Carefully pour the contents of the slow cooker or casserole dish into a saucepan and boil rapidly to reduce the liquid by half.

11. Remove bay leaves and spoon the sauce over the lamb shanks to serve.

Mediterranean flavours abound in this simple one-pan dish using budget-friendly chicken thighs. Serve with crusty bread, to dip in the flavourful sauce on your plate.

Cook Time: 1 Hour |  Serves: 4-6

Ingredients

Method

1. Combine chicken thighs, oregano, garlic, lemon zest and the oil in a large bowl. Add ½ teaspoon of salt and ¼ teaspoon of pepper and toss to coat thoroughly with mixture.

2. Heat a large heavy-based frying pan or casserole dish over medium-high heat. Place the chicken skin-side down in the pan and cook until dark golden brown and crispy, about 8 minutes. Turn and cook for a further 4 minutes. Remove from pan and set aside.

3. Reduce heat to medium, add artichoke hearts, both types of beans and lemon slices to the pan. Season with a generous pinch of  salt and pepper and sprinkle over paprika. Stir and cook for 3 minutes before adding chicken stock. Add 75 grams of the feta and then return chicken to the pan, skin side up. Reduce heat to medium-low and cook, covered, for a further 10 minutes or until the chicken is cooked through.

4. Remove from heat and sprinkle remaining feta and parsley over the top before serving.