THE POWER OF ONE
“There’s no need to get every dish in the house dirty. For the ultimate in relaxed cooking, just use one pot”
“Squid is cheap, sustainable and tasty” SERVES: 4
600g baby squid, tentacles attached, cleaned, (or squid tubes), cut into 3cm pieces 1½ tsp smoked paprika, plus extra to
sprinkle ¼ cup (60ml) extra virgin olive oil 1 red capsicum, seeds removed, sliced 1 onion, chopped 3 garlic cloves, crushed 1 pinch saffron threads 500g bomba rice (or arborio rice) 1.25L chicken stock 1 cup (120g) frozen peas ½ bunch flat-leaf parsley, leaves chopped Dill sprigs and lemon wedges to serve Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil.
Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid.
Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant.
Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan. Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon. NUTRITION • 37G PROTEIN • 3G SAT FAT • 105G CARB • 3G SUGARS • 1715MG SODIUM • 740 CAL (3095KJ)
JAX’S ROADSIDE CHICKEN BURGER
“I may have stolen this from my girlfriend” SERVES: 4
1.6kg chicken, butterflied 1 tsp each chilli powder, dried oregano,
ground cumin ½ tsp cinnamon 100ml orange juice 2 tbs apple cider vinegar 3 garlic cloves, whole 1 cup (280g) thick Greek-style yoghurt 4 slices mild cheddar cheese 4 soft burger buns, split 1 red onion, sliced 8 lettuce leaves (we used baby gem) 2 large truss tomatoes, sliced
Preheat oven to 200ºC. Place chicken, skin side up, on roasting tray. Combine spices with 1 tsp salt. Rub over the chicken. Pour over orange juice and vinegar. Roast for 20 minutes then add garlic to the pan and roast for a further 30 minutes or until cooked through and skin is dark and crispy.
Remove from oven and rest 10 minutes lightly covered in foil. Separate the meat from the carcass, keeping the skin intact.
Squeeze garlic from its skin and mash with a fork. Combine with yoghurt and season.
Set oven to its grill setting. Add a slice of cheese to each bun base, then place in the oven with the bun lids, cut side up, for 2-3 minutes until the cheese is melted and buns are slightly toasted.
Assemble the burger with lettuce, tomato, chicken, onion and garlic yoghurt. NUTRITION • 73G PROTEIN • 18G SAT FAT • 49G CARB • 15G SUGARS • 910MG SODIUM • 915 CAL (3825KJ)
VEGO TOM YUM NOODLES
“A fragrant dish with a hint of spice” SERVES: 4
1 tbs peanut or sunflower oil 2 tbs tom yum paste 3 kaffir lime leaves, 2 whole, one
shredded to garnish 2 stalks lemongrass, bruised 5cm piece ginger (25g), sliced 250g button mushrooms, halved 2L vegetable stock 250g cherry tomatoes, halved 2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated 200g rice vermicelli noodles (or other
rice noodles) Juice of 2 limes 150g silken tofu, cut into 2cm pieces
Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for 1-2 minutes until fragrant. Add kaffir lime, lemongrass and ginger and stir to coat. Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for flavours to infuse.
Add the tomatoes, lime juice and gai lan and cook for 2-3 minutes until slightly softened. Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.
NUTRITION • 13G PROTEIN • 2G SAT FAT • 39G CARB • 5G SUGARS • 2230MG SODIUM • 295 CAL (1235KJ)
STICKY PORK RASHERS
“The sort of dish to eat with your hands” SERVES: 4
8 (750g) boneless pork rashers
1/3 cup (80ml) hoisin sauce 2 tbs each soy sauce, honey 2 tsp sesame oil 3 lebanese cucumbers, sliced into thin
ribbons ½ wombok cabbage, shredded ¼ cup crispy shallot ½ bunch mint, leaves picked 1 tbs each peanut oil and rice wine
Preheat oven to 200ºC fan-forced. Place the pork in a single layer on a tray and roast for 15 minutes, turning halfway, or until it is light golden.
Combine the hoisin, soy sauce, honey and sesame oil. Remove pork from oven and coat with half the glaze. Roast, turning and basting pork with remaining glaze every 10 minutes, for a further 30 minutes or until caramelised and cooked through.
To make the salad, combine the cucumber, cabbage, shallot and mint and drizzle with peanut oil and vinegar. Serve with pork rashers. NUTRITION • 42G PROTEIN • 9G SAT FAT • 28G CARB • 24G SUGARS • 1175MG SODIUM • 525 CAL (2200KJ)