“Appealing to tastebuds of all ages, these simple recipes are flavourful enough to suit the adults and fun enough to get the kids tucking in”
Matt Moran’s family dinners.
PASTA ALL’AMATRICIANA SERVES: 4
200g speck, rind removed, cut into
5mm-thick pieces 1 red onion, sliced 3 garlic cloves, chopped 1 tsp dried chilli flakes (optional) 2 x 400g cans whole cherry tomatoes ½ bunch basil, leaves picked, stalks tied 400g penne or other short pasta Grated pecorino or parmesan to serve
Put the speck in a cold, deep frypan then place over medium heat. When the speck begins to sizzle, cook for 2-3 minutes, tossing, until the fat has rendered.
Add the onion and cook for 2-3 minutes until softened then add the garlic and chilli and cook for a further 1-2 minutes until fragrant. Add the tomatoes, basil stalks and half the leaves and 1 cup (250ml) water, and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta according to packet instructions. Drain, reserving 1/ cup (80ml) cooking
3 liquid. Discard the basil stalks then add the pasta to the sauce with the reserved water and toss to combine. Serve topped with pecorino and remaining basil leaves. NUTRITION • 25G PROTEIN • 3G SAT FAT • 80G CARB • 8G SUGARS • 1020MG SODIUM • 525 CAL (2190KJ)
PORK SAN CHOY BOW SERVES: 4
2 tbs peanut or sunflower oil ½ bunch spring onions, white and light green finely chopped, dark green sliced at an angle 1 carrot, finely grated 2 tbs massaman curry paste 2 tbs kecap manis, plus extra to drizzle 500g pork mince Juice of 1 lime, plus extra wedges to serve ½ bunch Thai basil, leaves picked 1 little gem lettuce or baby cos lettuce,
leaves separated Sliced red chilli and crispy onion to serve
Heat oil in a wok over a high heat, add white and light green spring onion and cook for 1 minute, then add the carrot and cook a further 2-3 minutes until softened.
Add the curry paste, kecap manis and pork mince and cook, tossing for 5-6 minutes until fragrant and combined.
Add the lime juice, half the Thai basil and ½ cup (125ml) water and cook for a further 5-6 minutes until all liquid has evaporated and pork is caramelised.
Serve in lettuce cups topped with extra basil, chilli, crispy onion, spring onion greens, and drizzle with extra kecap manis. NUTRITION • 28G PROTEIN • 6G SAT FAT • 7G CARB • 5G SUGARS • 1155MG SODIUM • 340 CAL (1430KJ)
CARROT, GINGER, CORIANDER AND GOAT’S CURD FRITTERS
3 (500g) large carrots, coarsely grated
1 tsp coriander seeds, crushed
6 spring onions, chopped
300g goat’s curd or other soft goat’s
1 bunch coriander, leaves and stalks
½ cup (75g) plain flour
1/ cup (80ml) extra virgin olive oil, plus
extra to drizzle
Sliced avocado, lemon wedges and
watercress to serve
Place the carrot into a bowl with the crushed coriander seeds, spring onion, 150g goat’s curd, chopped coriander, eggs and flour. Season with salt and pepper then mix together.
Heat 1 tbs olive oil in a frypan over medium heat then, using about ¼ cup of mixture for each, form 3 fritters. Cook the fritters for 2-3 minutes then turn and cook for a further 2-3 minutes on the other side until golden. Remove from the pan and keep warm. Repeat with remaining oil and mixture to make 12 fritters.
Serve fritters warm with the remaining goat’s curd, avocado, lemon wedges and watercress, and drizzle with extra oil. NUTRITION • 20G PROTEIN • 14G SAT FAT • 22G CARB • 8G SUGARS • 360MG SODIUM • 505 CAL (2115KJ)
QUICK CHICKEN PARMIGIANA SERVES: 4
2 cups panko breadcrumbs
1 tbs finely chopped thyme leaves
2 tbs chopped oregano leaves,
plus extra leaves to serve
½ cup (75g) plain flour
2 eggs, lightly beaten
4 x 180g chicken breasts
Sunflower oil, to shallow fry
80g provolone cheese
500g vine cherry tomatoes
Extra virgin olive oil to drizzle
Combine the panko, thyme, oregano and 1 tsp salt in a bowl then place the flour and egg in separate bowls. Flatten the chicken breasts slightly with a rolling pin, then individually coat in the flour, then the egg and then the panko mix. Preheat oven grill to high.
Heat 1½cm oil in a frypan over medium-high heat. Add the chicken and cook for 4 minutes a side or until golden. Drain on paper towel.
Place the chicken on a baking tray lined with baking paper. Top with torn pieces of cheese then add tomatoes to the tray, drizzle with a little oil and season.
Place under the grill and cook for 4-5 minutes until golden and bubbling and tomatoes are starting to collapse. Serve scattered with extra oregano. NUTRITION • 55G PROTEIN • 7G SAT FAT • 39G CARB • 4G SUGARS • 485MG SODIUM • 615 CAL (2570KJ)
12 lamb cutlets 7 tbs extra virgin olive oil, plus extra
to drizzle ¼ cup (30g) dukkah, plus extra to serve Finely grated zest and juice of 1 lemon,
plus extra wedges to serve 400g can chickpeas, drained, rinsed
and patted dry ¼ cup (60ml) pomegranate seeds 1 bunch each mint and coriander,
sprigs picked 150g feta, crumbled
Drizzle lamb with 1 tbs olive oil. Season and cover in dukkah and lemon zest to create a crust. Heat 2 tbs oil in a large frypan over medium heat. Cook cutlets for 3-4 minutes a side until just cooked through. Remove from the pan and set aside to rest, lightly covered with foil.
Heat 2 tbs oil in a small frypan over medium-high heat. Add the chickpeas, season and cook for 4-5 minutes until crispy. Drain on paper towel and cool.
To make the salad, combine chickpeas, pomegranate and herbs then top with feta. Combine the remaining 2 tbs oil, lemon juice and resting juices from the lamb then season and drizzle over the salad.
Serve lamb with salad and extra dukkah, and drizzle over extra oil.