CHICKEN AND MUSHROOM RISOTTO Ingredients

400g mushrooms (sliced) 1 kg chicken breast (cut in small pieces) 4 tablespoons olive oil 2 tablespoon butter 1 onion (finely diced) 3 cloves of garlic (crushed) 2 cups Arborio rice 1L chicken stock (heated) ½ cup Parmesan cheese (grated) ¼ cup cream (optional) Parsley to garnish

Method

1. Using half the oil and butter, lightly brown and soften the mushrooms. Remove from pan and set aside.

2. Soften onion and garlic with a pinch of salt and the remaining butter and oil, over medium heat. Do not colour the onion, just let it sweat out and soften.

3. Add rice and stir on low heat for a few minutes until opaque. 4. Gradually add hot stock a ladle at a time, continuously stirring. When you have used

half the stock add the raw chicken and mushrooms as well as any liquid that has come from the mushrooms.

5. Continue adding the remainder of the stock. 6. Taste the rice to see if its cooked through. It can be al-dente as it continues to soften

as it stands. Add boiling water if you need more liquid to finish cooking the rice. 7. Add parmesan cheese and stir through as well as cream for a richer creamier finish. 8. Serve immediately.

ARANCINI Ingredients

Cold Risotto Panko bread crumbs Baby Bocconcini cheese Oil for deep frying

ROCKET WALNUT AND PEAR SALAD Ingredients Salad

Bag of Rocket leaves Shaved Parmesan 1/3 cup Walnut pieces 1 pear

Dressing

• 2 tablespoons olive oil • 1 tablespoon red wine vinegar • ½ teaspoon of seeded mustard • Large pinch of salt • Large pinch of sugar

APPLE PASSIONFRUIT CRUMBLE Serves 6 Ingredients Filling

6 Granny Smith Apples – cored and sliced 1 tin Passionfruit or 6 passionfruit plus ½ cup sugar Squeeze of lemon juice

Crumble Topping

1 cup plain flour ½ cup caster sugar 1 cup coconut (desiccated or shredded) 1 cup rolled oats 200g butter

Method

1. Preheat Oven to 180 degree. 2. Mix apple, passionfruit and lemon juice in the oven proof dish 3. To make crumble, place all ingredients in a bowl and mix with hands to combine,

ensuring butter is distributed throughout. 4. Top apples with crumble mixture. The chunkier the better. 5. Bake for 40-45 mins until the crumble is golden and apples soft.

Serve with Ice Cream

SMOKY PULLED PORK Ingredients

1kg pork shoulder – rind removed and trimmed 1 tablespoon Olive Oil 1 cup tomato puree (passata) 1 cup beef stock 1 cup water 1 cup apple cider or juice ¼ cup malt vinegar ¼ cup maple syrup 4 cloves garlic – sliced 2 teaspoons smoked paprika ½ teaspoon dry chilli flakes

Method

1. Preheat oven to 180 degrees 2. Heat the oil in a large ovenproof heavy base saucepan over high heat. Season the pork

with salt and pepper and cook for 5 minutes on each side until well browned. 3. Add the puree, stock, water, vinegar, maple syrup, cider/juice, garlic, paprika and

chilli flakes. Stir and bring to a simmer. 4. Cover with tight fitting lid and transfer to oven for 1 hour and 30 minutes. 5. Turn the pork over and return to the oven and cook covered for another 1 hour and 30

minutes or until tender. 6. Remove the pork from the sauce and shred the meat, discarding any fat. 7. Return the pork to the sauce and serve.

TACOS *Using Smoky Pulled Pork Recipe Ingredients

12 small flour tortillas 1 quantity pulled pork 2-3 cups shredded lettuce 1 red onion, thinly sliced ½ cup sliced jalapenos 1 avocado thinly sliced Lime wedges to serve

Method

1. Heat the tortillas in a frypan and serve.

EASY PORK EMPANADAS *Using Smoky Pulled Pork Recipe Ingredients

5 Sheets of store-bought shortcrust pastry 1 quantity pulled pork ½ red capsicum, diced finely 1 egg 2 teaspoons sesame seeds

Method

1. Preheat oven to 200 degrees. 2. Add capsicum to shredded pork 3. Cut 4, 12cm rounds from each pastry sheet 4. Place 2 tablespoons of the pork mixture in the centre of each round and brush edges

with egg. 5. Fold pastry over to enclose and seal edged by pinching to create a ruffle or pressing

with a fork. 6. Place empanadas on lined baking tray, brush with egg and sprinkle with sesame seeds. 7. Bake for 20-25 minutes until golden.

PULLED PORK AND SLAW SLIDERS *Using Smoky Pulled Pork Recipe Ingredients

1 quantity pulled pork 4 cups shredded cabbage 1 carrot, grated 1 apple, finely shredded 1 cup mayonnaise 1 tablespoon red wine vinegar Large pinch of salt Large pinch of sugar

Method

1. Combine all salad ingredients in a bowl and mix well. 2. Serve on brioche buns with pulled pork.

SPICY PUMPKIN AND LENTIL SOUP Ingredients

1 ½ cups red lentils 1 tablespoon olive oil 1 brown onion, died 2 garlic cloves, crushed 3 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon chilli powder 1 teaspoon turmeric 1.5kg butternut pumpkin, peeled, deseeded, cut into 1 cm pieces 8 cups stock (vegetable or chicken) Salt and pepper

Method

1. Place the lentils in a sieve and rinse under cold water 2. Heat the oil in a large heavy based saucepan over medium-high heat. Add onion and

stir for 5 minutes until soft. 3. Add garlic, cumin, coriander, chilli powder and turmeric and cook for 30 seconds. 4. Add lentils and stir through. Stir in pumpkin and stock and bring to boil. 5. Cook on medium to low, simmering for 20-30 min until the pumpkin and lentils are

soft. 6. Blend smooth or use a potato masher to roughly mash.

Serve garnished with parsley/coriander and a dollop of sour cream.

EASY FLATBREAD Ingredients

2 cups yoghurt 2 cups self-raising flour

Method 1. Combine yoghurt and flour and knead until smooth. Cover and let it rest at room

temperature for 20 min. 2. Divide into 6-8 portions, roll out to about the size of a side plate. 3. Heat a heavy based pan and cook for 20-30 seconds on each side until golden spots

appear on the cooked side.

CLASSIC CRÈME BRULEE Serves 8 Ingredients

1 teaspoon vanilla extract 1 litre pouring cream 1 ¼ cups caster sugar 12 egg yolks

Method

1. Preheat fan forced oven to 140 degrees. 2. In a bowl place cream, vanilla, eggs and ¾ cup of the sugar. Whisk all together. 3. Divide the mixture into 8 moulds/soufflé dishes/ ramekins. Place the moulds into a

large roasting pan. Take the pan to the oven, then fill the pan with boiling water to reach halfway up the sides of the moulds.

4. Bake for 45 minutes. Chill the brulees in the fridge. 5. Just before serving, sprinkle the surface of each brulee evenly with a tablespoon of

sugar. Use a blowtorch to melt the sugar or place them under the grill until the sugar is melted and bubbling.