Author Archives: Helen Jackson

pumpkin and halloumi

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Ingredients

  • 2 cups couscous
  • 3 cups boiling water
  • 1 red capsicum, grilled
  • 400g can chickpeas, drained
  • 3/4 cup pistachio nuts, toasted and roughly chopped
  • 3 courgettes, sliced and pan fried
  • 3 spring onions, sliced
  • 3 tablespoons mint leaves
  • salt and freshly ground black pepper
  • 3 teaspoons ground cumin
  • 2 cloves garlic, crushed
  • 1 red chilli, seeds removed and chopped
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil

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Gingerbread Tray Bake

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Serves 12
Prep 20 minutes
Cook 35 minutes

Ingredients

  • 250g self-raising flour
  • 3 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 125g Billingtons Molasses sugar
  • 2 tbsp golden syrup
  • 125g butter
  • 2 eggs, beaten
  • 1 cup milk
  • juice 1 lemon
  • 1 Tbsp golden syrup
  • 275g icing sugar
  • 4 pieces crystallized ginger, diced

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Thai Chicken with Basil

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Ingredients

  • 200g rice vermicelli noodles
  • 4 chicken breasts, skinned and boned
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai green curry paste (more or less depending on intensity of paste)
  • 2 cups coconut cream
  • 2 tablespoons fresh chopped coriander
  • 1 1/2 cups basil leaves, torn into pieces

 

 

 

 

Pork in Egg Nets

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Ingredients

  • 6 eggs
  • 1- 2 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 1 red chilli, seeds removed and finely chopped
  • 2 cm piece of ginger, finely grated
  • 2 teaspoons sesame oil
  • 500 g pork mince
  • 1 medium carrot, chopped
  • 1 tablespoon fish sauce
  • ½ cup hoisin sauce
  • 4 sring onions, sliced
  • 1 ½ cups mung bean sprouts, ends trimmed as needed

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