1 small baguette
1 tablespoon Dijon mustard
6 slices lean roast beef
6 leaves oak leaf lettuce
½ cup (75g) chargrilled capsicum
8 rosemary sprigs (about 20 cm long)
700g lamb rump, diced
8 slices bacon rashers, rind removed
2 tablespoons caramelised balsamic vinegar
salt and pepper, to taste
Spicy capsicum dip
1 red capsicum
1 long red chilli
1 clove garlic
2 teaspoons caster sugar
1/2 cup olive oil
750g chat or kipfler potatoes, skin on, cut into medium pieces
8 small chicken thighs on the bone, skin on
2 teaspoons sweet paprika
2 red onions, peeled and quartered
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
3 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
salt and pepper
400g can diced tomatoes
12 black olives
chopped flat-leaf parsley, to serve
1 cup crumbled feta, to serve
1 tablespoon olive oil
3 medium lamb shanks
salt and pepper, to taste
2 cloves garlic
1 onion, diced
300ml red wine
2 medium carrots, peeled
4 cups chicken stock
400g can diced tomatoes
1 fresh bay leaf
1 sprig fresh oregano
grated parmesan cheese and crusty bread, to serve
8 small lamb shanks
4 tablespoons Herbie's Spices Tagine Mix
2 tablespoons oil
2 parsnips, peeled and cubed
4 carrots, chopped
3 onions, chopped finely
6 prunes
3-4 black peppercorns, crushed
2 tablespoons garlic puree
2 tablespoons tomato paste
400g can peeled tomatoes
4 cups (1 litre) water
2 cups (500ml) orange juice
One-and-a-half teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons hot paprika
2 tablespoons vegetable oil
4 beef rumpsteaks [1kg]
Dhal
1 tablespoon vegetable oil
1 medium brown onion [150g], chopped finely
4 cloves garlic, crushed
1cm piece fresh ginger [5cm], grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 litre [4 cups] water
2 medium tomatoes [300g], chopped coarsely
1-and-a-half cups [300g] red lentils
quarter-of-a-cup coarsely chopped fresh coriander
2 skinless chicken breasts
1 cup (250ml) chicken stock
2 cup (500ml) water
250g rice vermicelli noodles
100g smooth peanut butter
2 tablespoons water
2 tablespoons sweet chilli sauce
2 tablespoons toasted sesame oil
1 teaspoon peanut oil
extra water
1 carrot, peeled and cut into thin strips
4 green onions, cut into thin strips
1 telegraph cucumber, deseeded and cut into thin strips
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds, toasted
coriander sprigs, to serve
lime wedges
1 cup (150g) plain flour
Half a teaspoon salt
1 cup (250ml) chilled beer
oil for deep frying
4 medium cooked coliban potatoes, thickly sliced acrossways
8 flathead fillets, skin off
sea salt
lemon wedges
saffron aioli
pinch saffron
1 cup whole egg mayonnaise
1 clove garlic, crushed
salt and pepper
2 large ripe bananas (460g)
2 tablespoons maple syrup
2 tablespoons Bailey's Irish Cream
1/2 cup (125ml) thickened cream, whipped
2 teaspoons icing sugar
2 tablespoons shredded coconut
600g piece scotch fillet
2 cloves garlic, crushed
quarter cup (60g) lemon juice
one and a half teaspoons ground cumin
half teaspoon cayenne pepper
2 tablespoons olive oil
200g char-grilled capsicum, cut into strips
12 small flour tortillas
375g jar chunky salsa
Guacamole
2 medium avocados (500g)
2 medium tomatoes (300g), seeded, chopped finely
1 small red onion (80g), chopped finely
2 tablespoons lime juice
2 tablespoons coarsely chopped fresh coriander
4 frenched lamb cutlets (200g)
'Frenched' means the fatty tail bit of the chop's been cut off
3 lamb fillets (300g)
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 think lamb snags (320g)
4 small egg tomatoes (240g), halved
4 medium flat mushrooms (320g)
4 baby eggplants (240g), halved lengthways
8 baby brown onions (200g), halved
2 cloves garlic, crushed
200g piece lamb liver, sliced thinly - go on, it's good for ya
2 tablespoons plain flour
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano leaves
700g beef rump steak, cut into cubes
18 baby onions (200g), halved
2 tablespoons olive oil
1/4 cup (60ml) balsamic vinegar
1 tablespoon fresh rosemary leaves
12 lamb cutlets
Flavoured butters are a quick and easy way to add real zing to barbecued meat or seafood. For best results form the butter into a thick sausage-sized log, wrap in cling film and bung it in the fridge.
The following marinades make enough for 4 thick sirloin steaks.
2 teaspoons coriander seeds, crushed
1.5kg cleaned baby octopus — that's a lot of little ones, not some huge freak baby cephalopod
1/3 cup (80ml) olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons sweet chilli sauce
100g watercress, trimmed — that's green stuff found in the vegie section
1 medium lemon (140g), cut into wedges
1/4 cup (60g) sour cream
1 tablespoon baby capers, rinsed, drained
2 teaspoons finely chopped fresh dill
2 teaspoons horseradish cream
1 teaspoon lime juice
4 thick salmon fillets (880g)
4 thick blue-eye fillets (1.2kg) – some people call blue-eye a cod; it’s not, and they're idiots
2 tablespoons soy sauce
Grilled corn salsa
2 corn cobs (800g), silk and husks removed
250g cherry tomatoes, halved
1 small red onion (100g), sliced thinly
1 fresh small red thai chilli, sliced thinly
2 medium avocados (500g), chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup (80ml) lime juice
1 tablespoon olive oil
4 small pizza bases
1/3 cup (85g) bottled tomato pasta sauce
2 chorizo sausages (340g), sliced thinly – it's a spicy Spanish sausage; use salami if you can't find any
1 medium white onion (150g), sliced thinly
1 medium red capsicum (200g), sliced thinly
1/2 cup (60g) seeded black olives, sliced thickly
2 tablespoons coarsely chopped fresh basil
200g bocconcini cheese, sliced thinly
800g beef sausages, chopped coarsely
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
3 cloves garlic, crushed
1 large red capsicum (350g), chopped coarsely
1 teaspoon dried chilli flakes
300g can red kidney beans, rinsed, drained
2 x 400g cans chopped tomatoes
2 tablespoons coarsely chopped fresh oregano
