Rub 2T olive oil on 1 cauliflower.  Salt and roast for 90 mins.

Sautee 1 leek and 2 rashers bacon. Add cauliflower and 1L low salt stock. Simmer 20 mins and blend.

6 eggs, lightly beaten

1 green onion, chopped

2 rashers of bacon, sliced

1 small zucchini, shaved into ribbons using a peeler

2 tablespoons self-raising flour

2 tablespoons milk

Salt and cracked black pepper

1/3 cup grated tasty cheese

8 cherry or grape tomatoes, halved

Chopped flat-leaf parsley, to serve
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Step 1

Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.

Step 2

Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese.

Step 3

Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

Energy

985kj

Fat Saturated

6kj

Fat Total

15g

Carb. Sugars

2g

Carb. Total

6g

Dietary Fibre

0g

Protein

19g

Cholesterol

0g

Sodium

533.03mg

Ingredients

• 2 tbs sesame seeds
• 4 x 220g Barramundi pieces
• 4cm piece ginger, peeled, cut into very thin strips (or ginger from a jar)
• 2 garlic cloves, thinly sliced (or garlic from a jar)
• 2 long red chillies, seeds removed, cut into thin strips
• 80ml soy sauce
• 1 tbs rice vinegar
• 1 tbs sesame oil
• 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
  

  Sauce

1. Heat oil in pan over medium heat, Cook garlic, ginder and chilli for a couple of minuted, do not burn the garlic and ginger
2. Add soy, vinegar and sesame oilHeat for a few minutes
   

   Fish

1. Rub barramundi with olive oil, then season with salt and pepper
2. Put splash olive oil in frypan and heat
3. Put barra skin side down into hot pan and cook until it looks cooked to halfway on the side, then 5 more minutes
4. Flip barra and cover pan and cook through, separate with a fork to check of its cooked
5. Put on plates, scatter spring onion (or deep fried shallots) and a few sesame seeds, then drizzle with a little sauce

Will Serve 4.

• 200g butter, at room temperature
• 1 garlic clove, crushed
• 2 drained anchovy fillets, finely chopped
• 2 tsp Dijon mustard
• 1 tsp baby capers, rinsed, drained
• 1 tbs chopped fresh chives
• 1 tbs chopped fresh continental parsley
• 6 beef sirloin steaks
• Olive oil spray

1. Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
2. Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
3. Preheat a barbecue grill or chargrill on high. Season steaks with salt and pepper. Spray with oil. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.

750g chicken (I used thigh)
2 red chillies (seeded)
2 red onions
3 tsp ginger
2 tbl sp lemon juice
1.5 tsp salt
2 tbl sp light soy
2 tbl sp dark soy
2 tbl sp sesame oil
2 tbl sp palm sugar
0.5 cup coconut milk

use blender and blend chillies, onions, ginger, lemon juice, salt, and soy
sauce. Blend until smooth. Pour into bowl and stir in palm sugar and sesame oil. Add chicken and stir until coated. Refrigerate for a few hours.

If want to make skewers: thread chicken onto skewers soaked for 2 hours in cold water after marinated.

Cook chicken under grill or on bbq until cooked.

Pour remaining marinade into small saucepan add coconut milk and simmer until smooth and thickened stirring constantly. Pour into small bowl and serve with the  chicken.

Apple & cabbage slaw

• 2 small Pink Lady apples, cored, quartered, cut into thin wedges
• 1/4 small (about 300g) green cabbage, hard core removed, finely shredded
• 65g (1/4 cup) S&W Whole Egg Mayonnaise
• 75g (1/4 cup) light sour cream
• 1 tablespoon fresh lemon juice
• 40g (1/4 cup) salted baby capers, rinsed
• 2 teaspoons Dijon mustard

1. Step 1

   Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

2. Step 2

   Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.

3. Step 3

   Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.

• 500G Broccoli, chopped
• 3 x Short cut bacon rashers
• 1 x Onion, diced
• 1L Low Salt chicken Stock
• 1T Garlic
• 1 x Sweet Potato, cubed

Cook Bacon, Garlic and Onion in pan medium heat in 1T oil, don’t brown onion.

Add sweet potato and cook 2-3 mins.

Add stock and bring to boil.

Simmer 10 mins.

Blend