Jamie Oliver's Festive Fiesta Tacos

Recipe adapted from "Jamie Oliver's Christmas with Bells On" TV show aired on 20th December 2012

Serves 2

Ingredients

1 teaspoon sweet smoked paprika
1 teaspoon fennel seeds
200g pork belly, skin off and cut into 1cm dice
1 tablespoon olive oil
1 ripe avocado, halved and destoned
1 large ripe tomato
1 fresh red chilli, de-seeded (optional)
200g tinned haricot beans, drained
1-2 limes,
Sea salt and freshly ground pepper
1 teaspoon honey
6 taco shells
½ bunch fresh coriander, leaves picked and chopped
Fat-free natural yoghurt, to serve

Method

In a bowl, combine the sweet smoked paprika and fennel seeds then toss with the diced pork belly.
Pop a large pan over a medium heat, add 1 tablespoon oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
Meanwhile, use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomato. Finely chop the chilli, then toss it together to make a sort of crude salsa.
By this point the pork will be lovely and gnarly so drain and add the haricot beans, and cook for a further 2 to 4 minutes, or until thick and combined.
Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
Get yourself a big board or plate for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.

Notes & Tips

If haricot beans are unavailable, substitute with navy beans or white beans. I used a tin of Ol El Paso Mexe-Beans

Chilled Mango Cheesecake

Ingredients: 
Base: 
170g Nice biscuits 
60g unsalted butter, melted
 
Filling: 

250g light cream cheese (softened at room temperature) 
60g caster sugar (sifted) 
1 tablespoon lemon juice 
1 teaspoon mango essence (optional) 
350g mango purée (strained)
1 tablespoon gelatin powder 
3 tablespoons boiling water 
200ml thickened cream + 2 tablespoons icing sugar 
1 mango, diced- 2cm cubes (optional)

Topping: 
200g mango purée (strained) 
2 teaspoons gelatine powder
2 tablespoons boiling water

Decoration:
100ml thickened cream
1 tablespoon icing sugar
Mango strips

Method:

1. Line base of 20cm/8" spring form cake pan with baking paper.
2. To make the base, crush biscuits in a food processor. Add the melted butter and process to combine. 
3. Using the back of a metal spoon press biscuit mixture down firmly onto base of cake pan. Chill in the fridge for use later- approx. 30 minutes.
4. Whip thickened cream with 2 tablespoons icing sugar till about 70% stiff or mousse state. Cover and keep chilled.
5. Dissolve gelatine powder in 3 tablespoons boiling water. Keep warm but not hot for use later.
6. Cream cheese, sugar, lemon juice and mango essence together till smooth and creamy.
7. Add the warm gelatine solution to mango purée and mix well.
8. Add mango mixture into cheese mixture and combine till well mixed. Fold in the whipped cream. Stir in the cubed mango pieces (optional).
9. Pour cheese mixture onto cake base. Cover and chill for at least two hours.
10. Dissolve gelatin powder with boiling water and stir this into mango purée. Pour gently onto chilled cheesecake. Refrigerate for at least 3-4 hours before serving (best overnight to allow it to set better).

Notes & Tips 

You will need approx. 3 very ripe large Kensington mangoes for this recipe 

Mushroom and spinach risotto

Recipe adapted from Super Food Ideas Magazine, April 2012 issue, page 35

Ingredients

1 litre chicken stock
2 tablespoons olive oil
1 medium brown onion or shallots, finely chopped
2 garlic cloves, finely chopped
3 sprigs fresh thyme
200g Swiss brown mushrooms, sliced
15g dried porcini mushrooms, sliced
1½ cups arborio rice
½ cup dry white wine
50g baby spinach
½ cup finely grated parmesan cheese
40g butter, chopped

Method

1. Rehydrate the porcini mushrooms with 1 cup hot water for 20 minutes.
2. Place stock and mushroom water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
3. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic, thyme leaves and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
4. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender (stir every minute for approx 16 to 18 minutes).
5. Remove pan from heat. Stir in spinach, parmesan and butter. Season with salt and pepper and add a splash more stock if needed. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.

Notes & Tips

Adding more than 1/3 cup stock at a time will make the risotto cook too quickly, and the rice will not be tender. Make sure the stock is hot when adding it to the pan.

Thai Red Duck Curry with Pineapple & Lychees

Ingredients

1 tablespoon vegetable oil
1-2 tablespoons red curry paste
250ml chicken stock
270ml coconut cream
2 tablespoons fish sauce
1 tablespoon brown or palm sugar
1 small red capsicum, seeded and chopped into 2cm pieces
¾ cup chopped fresh pineapple, cut into 2cm pieces
½ cup fresh or canned lychees, halved
10 cherry or grape tomatoes
2 duck breasts, trimmed
2 teaspoons lime juice
2 tablespoons whole Thai basil leaves
½ teaspoon finely shredded Kaffir lime leaves
Steamed jasmine rice, to serve

Method

1. Heat oil in a saucepan over medium heat, add the curry paste and stir fry for 1 minute. Stir in the chicken stock, coconut cream, fish sauce and brown sugar. Bring to a boil then reduce the heat to low. Add the capsicum and cook for 2 minutes then add the pineapple, lychees and tomatoes and cook, stirring, for 3-4 minutes.
2. Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Cook the duck breasts for 3-4 minutes each side or until golden brown and cooked to your liking. Remove from heat and drain on paper towel. Cover and keep warm. (Rest the duck)
3. Thickly slice the duck. Stir lime juice through red curry mixture and divide among serving bowls. Top with duck and sprinkle with basil leaves and kaffir lime leaves. Serve with rice.

Notes & Tips

You can substitute duck breasts with ½ Chinese barbecue duck. Remove skin and bones, shred the flesh and place on an oven tray. Place in a 180°C oven and cook for 10 minutes or until duck is warmed through.

To help release the fat from duck breasts, prick skin all over with a fork before adding to the pan.

Thai Green Chicken Curry

I love a good curry- it's sweet, rich, spicy and warming to the belly. Making curry from scratch makes the best tasting curry but if you don't have the time, using a good brand of pre-made curry paste and coconut milk can still taste just as good.
Curry is also great to prepare the night before to allow the flavours to build up and intensify. Just make sure that when you reheat it, do it slowly so that you don't allow the coconut milk to boil or you'll end up curdling it- which is what happened to mine when I made this curry for a family dinner on Xmas day! It doesn't affect the flavour too much but doesn't make your curry look very attractive since you'll have small uneven lumps floating on the surface.

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1-2 tablespoons Thai green curry paste
1kg boneless & skinless chicken thigh fillets, cut into 3cm pieces
4 tablespoons fresh basil leaves
6 kaffir lime leaves, shredded
1 lemongrass stalk, bruised
400ml coconut milk
250ml chicken stock
2 tablespoons Thai fish sauce
1 tablespoon brown or palm sugar
1 tablespoon lime juice
1 small baby eggplant- halved lengthways, cut into 2cm pieces
1 small carrot, coarsely chopped or 1 large zucchini, coarsely chopped
1 small broccoli, trimmed, cut into florets or 100g beans, topped
50g baby corn- halved lengthways
Sliced red chilli, Thai basil leaves & finely shredded kaffir lime leaves to garnish
Steamed jasmine rice, to serve

Method

1. Heat oil in a large saucepan over a high heat, add onions and cook for 3 minutes or until golden. Stir in curry paste and cook for 2 minutes or until fragrant.
2. Add chicken, basil, lime leaves, lemongrass, coconut milk, chicken stock, fish sauce, brown sugar and lime juice and bring to the boil. Reduce heat, add all the vegetables and simmer for 12-15 minutes or until chicken is tender and sauce is thick. Serve garnished with chilli, basil and kaffir lime leaves. Serve with steamed rice

Notes & Tips

Depending on the brand of curry paste you use it can vary in heat and flavour intensity. I've used anywhere between 1 tablespoon to half a jar! It depends on how hot you like your curry and how familiar you are with the brand you use. Experiment until you find the right one for you.

I prefer to use the Maesri brand green curry paste but it's very, very hot! So use no more than 1 tablespoon if you like your curry mild.

Make ahead tips:

If making the curry the night before, do not add the lime juice until right at the end when ready to serve

Add the chicken and vegetables during reheating to keep chicken moist and vegetables crisp

Reheat the curry over a low temperature to avoid coconut milk from curdling

Chicken & Sweet Potato Pasta Salad

Ingredients

600g sweet potato or pumpkin, chopped into 2.5cm pieces
1 tablespoon olive oil
400g spiral pasta
½ bbq chicken, shredded
1 punnnet, cherry tomatoes
50g baby spinach leaves
40g (1 mini tub) Philadelphia cream cheese 
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil

Method

Preheat oven to 200°C. Place sweet potato, olive oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside. Allow to cool.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, tomatoes, sweet potato and baby spinach leaves.

• Spoon the salad into a serving bowl then toss over the cream cheese, mustard and extra virgin olive oil.  Serve warm or cold. 

Taj Indian Masala

North & South Indian Thali $13.90

I have wanted to visit this place for a while since every time I walk past the restaurant I can see many Indians eating inside- makes me think- this place must be authentic!

I finally got the chance when Hubby and I stopped by this place after watching a movie. We were on our way back to the car when we spotted the restaurant was still open so we decided to venture in and try the thali. We ordered one North Indian and one South Indian thali- this was a great way to try all their different curries, condiments/sauces and breads. I loved the variety that was presented to us as well as the quality & quantity of food. I found it all very delicious and quite spicy! I'd love to try the other dishes on their menu if I'm in the area again.

Located in Parramatta Westfields, this small takeaway restaurant is opposite Coles supermarket.

Glazed Lamb Rumps

Recipe from Coles Magazine, November 2012 issue, page 44

Ingredients

1 tablespoon olive oil

2 garlic cloves, crushed

2 teaspoons rosemary, chopped

8 lamb rump steaks

¼ cup maple syrup, plus extra to serve (optional)

200g green beans, trimmed, blanched

White Bean Mash

2 x 400g cans cannellini beans, rinsed, drained

¼ cup olive oil

1 garlic clove, crushed

2 tablespoons lemon juice

Method

1. To make white bean mash, process all ingredients in a food processor until smooth. Season. Transfer to a small saucepan and heat on low.
2. Mix together oil, garlic and rosemary. Rub over lamb. Heat a large frypan on high and cook for 2-3 minutes each side, for medium, or  until cooked to your liking. Pour over maple syrup and swirl to coat.
3. Serve lamb steak with bean mash and green beans. Drizzle over pan juices, serve with extra maple syrup, if using.

Pesto Chicken Pasta

Coles Magazine November 2012 issue, page 38

Ingredients

350g penne pasta
1 tablespoon olive oil
250g grape or cherry tomatoes
500g chicken thigh fillets, trimmed and chopped
190g basil pesto
300ml light cooking cream
1 cup frozen peas
shaved Parmesan, to serve

Method

1. Cook pasta in a large pot of boiling water according to packet directions, or until al dente. Meanwhile, heat oil in a large deep frypan, and cook tomatoes over medium heat for 2-3 mins, until just softened. Transfer to a bowl and set aside.
2. Reheat pan and cook chicken in 3 batches, turning occasionally, until golden brown. Return all chicken to pan, add pesto, cream and peas. Stir to combine, and bring to just boiling. Reduce heat and simmer for 5 mins.
3. Drain pasta and add to pan, along with tomatoes. Turn gently to combine. Serve with shaved Parmesan.

Pork Cutlets with Mango Salad

Recipe adapted from Coles Magazine November 2012 issue, page 18

Serves 4

Ingredients

1 small red onion, roughly chopped
2 garlic cloves
½ teaspoon each ground cinnamon, nutmeg and all spice
¼ cup lime juice
1 tablespoon vegetable oil
4 pork cutlets, fat trimmed
1 large or 2 small mangoes, diced
80g Four leaf Salad Mix

Dressing:

2 tablespoons peanut oil
1 tablespoon lime juice
½ teaspoon finely grated ginger
pinch salt
pinch brown sugar

Method

1. Combine in a small food processor onion, garlic, spices, lime juice and oil (until smooth paste). Rub over cutlets, and marinate in fridge for at least 1 hour, or up to 4 hours. Remove from fridge 15 minutes before cooking.
2. Preheat a char-grill pan, barbecue grill or fry pan on medium-high. Cook cutlets for 5 minutes each side, or until cooked through. Transfer to a plate and rest for 5 minutes.
3. Meanwhile, place dressing ingredients in a small screw top jar and shake to combine.
4. Arrange mango and salad leaves on serving plates, drizzle with dressing. Serve with pork.