Recipes

Mains, Winter, Pork Hannah Titmarsh Mains, Winter, Pork Hannah Titmarsh

Orecchiette with Sausage and Cavolo Nero

This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.

This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.

Recipe by GH Nutrition

Ingredients

1/4 cup Extra Virgin olive oil

1 brown onion, diced

3 garlic cloves, finely chopped

6 sage leaves, plus extra to serve 

Pinch of dried chilli flakes, plus extra to serve 

300g pork and fennel sausages, casings removed

400g canned crushed tomatoes

150g cavolo nero (1 bunch), stems removed, washed and roughly chopped

3 cups dried orecchiette 

Grated parmesan, to serve

Sea salt and freshly ground black pepper, to serve

 

Equipment

Large Saucepan

Large Frypan

Small Frypan

Recipe

Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.  

In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.  

Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes. 

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Mains, Winter, Vegetarian Hannah Titmarsh Mains, Winter, Vegetarian Hannah Titmarsh

Miso Corn and Potato Soup

The flavour of miso is a delicious addition to this simple corn and potato soup.

The flavour of miso is a delicious addition to this simple corn and potato soup. Creamy, hearty, yet packed with plenty of vegetables, this is one soup we recommend adding to your repertoire.

Recipe by GH Nutrition

Ingredients

2 tbsp Extra Virgin olive oil

3 cloves garlic, minced

1 brown onion, diced

2 stalks celery, thinly sliced

2-3 medium potatoes (400g), washed and diced (keep skin on for extra fibre)

4 cups salt reduced vegetable stock

1 tbsp white miso paste

3 corn cobs, kernels removed, reserve 1/2 cup for serving

1 cup milk

Salt and freshly ground black pepper, to taste

Fresh coriander leaves, to serve

1 red chilli, finely sliced, to serve

1 fresh lime, quartered, to serve 

 

Equipment

Large Saucepan

Recipe

Place oil in a large saucepan over medium heat. Add garlic, onion and celery and cook for 4-5 minutes, until softened.  

Add potatoes, stock and miso paste and stir to combine. Cook for 20 minutes, or until the potatoes are tender. Pour half the soup into a blender and blitz until a creamy consistency. Pour back into the pan and stir through. Stir in corn and milk and cook for 10 minutes. Season to taste.  

Serve into bowls and garnish with coriander, chilli and a squeeze of lime. 

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Mains, Beef, Winter Hannah Titmarsh Mains, Beef, Winter Hannah Titmarsh

Homemade Sausage Rolls

Sausage rolls are the epitome of a good Aussie get together or celebration.

Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

5 sheets of puff pastry

500 grams beef sausage mince 

1 large zucchini, grated

1 large carrot, grated

1 large potato, grated

1 generous tablespoon of finely chopped flat leaf parsley

Salt and pepper, to taste

½ teaspoon dried chilli flakes

½ teaspoon smoked paprika

1 tablespoon good quality tomato relish (available from Deli Planet)

1 egg (to brush the pastry)

 

Equipment

BAKING TRAY

Recipe

Thaw the pastry on your bench in its package.

Heat oven at 180 degrees. Line baking trays with grease proof paper. 

Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl. 

Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.

Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves. 

Place the mixture down the centre of each half (width of about 1 – 1.5 cm). 

Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).

Place pieces onto large lined baking trays, ensuring you leave room between pieces.

Beat egg, and using a pastry brush, brush each piece with the egg mixture.

Place in oven and bake for 40 – 45 minutes until golden brown.

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Mains, Winter, Chicken Hannah Titmarsh Mains, Winter, Chicken Hannah Titmarsh

Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad

Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!

Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!

Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.

Recipe by GH Nutrition.

Ingredients

2kg leg of lamb 

1/4 cup extra-virgin olive oil 

Large sweet potato, skin on, halved and cut into half-moons 

2 carrots, skin on, halved and cut into half-moons 

2 tbsp extra-virgin olive oil, to drizzle over vegetables 

2 x 400g cans chickpeas, drained, rinsed 

70g chermoula spice

Mint & Couscous Salad:

400g couscous 

2 tbsp extra-virgin olive oil, for the couscous 

400ml boiling water 

4 oranges 

1/4 cup extra-virgin olive oil, for the salad 

2 + 1/2 tbsp caramelised balsamic vinegar 

1/2 tsp ground cinnamon 

3/4 cup finely chopped dates 

1/2 cup slivered almonds, toasted 

1/2 bunch fresh mint, leaves picked, to serve

 

Equipment

Large Roasting Pan

Recipe

Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.

With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.

While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork. 

Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.

Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.

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Mains, Winter, Chicken Hannah Titmarsh Mains, Winter, Chicken Hannah Titmarsh

Hearty Chicken and Vegetable Soup

Hearty Chicken and Vegetable Soup

Recipe by GH Nutrition.

Ingredients

2 tbsp extra-virgin olive oil

1 brown onion, diced

3 garlic cloves, crushed

2 large carrots, skin left on, diced

2 zucchini, diced

2 celery sticks, diced

1 swede, skin left on, diced

1.5 cups dry soup mix, rinsed and drained

8 cups salt-reduced chicken stock

1kg chicken legs

Sea salt and cracked black pepper

Fresh sourdough, to serve

 

Equipment

Large Saucepan

Recipe

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.  

Add carrot, zucchini, celery and swede. Cook for 2 minutes.

Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.

Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.

Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.

Season with sea salt and cracked black pepper.

Serve with warm, fresh sourdough.

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Mains, Vegetarian, Winter Hannah Titmarsh Mains, Vegetarian, Winter Hannah Titmarsh

Thai Pumpkin and Chickpea Curry

This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.

This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.

Recipe by GH Nutrition.

Ingredients

500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on

1 tbsp extra-virgin olive oil

1 medium brown onion, diced

1/4 cup Thai yellow curry paste

400mL light coconut milk

1 tbsp fish sauce

400g tin chickpeas, drained and rinsed

1 dozen cherry tomatoes, washed

Large handful of baby spinach leaves, rinsed

Fresh coriander leaves, roughly chopped, to garnish

1 long red chilli, thinly sliced, to garnish

Steamed white rice, to serve

 

Equipment

Oven Tray

Large Frypan

Recipe

Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.

With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.

Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.

Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli. 

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Mains, Winter, Chicken Hannah Titmarsh Mains, Winter, Chicken Hannah Titmarsh

Lemon & Mustard Milk-Braised Chicken

Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece.

Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece. If you desire, add cut up veggies such as red onion, carrot and potato to the dish and let them cook slowly in the juices.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

Extra-virgin olive oil

1 x 1.5kg whole chicken, tied at the legs

1 / 2 cup Dijon mustard

2 tsp mustard powder

2 cups milk 

1 + 1 ⁄ 2 cups salt-reduced chicken stock 

2 tsp fennel seeds

2 lemon’s worth of zest

8 sprigs fresh oregano 

Sea salt and cracked black pepper, to season 

 

Equipment

LARGE heavy-based ovenproof saucepan

Recipe

30 minutes before cooking, bring chicken out to room temperature. Marinate with olive oil, sea salt and cracked black pepper. Tie legs together with string. Preheat oven to 200 degrees Celsius.

Heat a generous drizzle of olive oil in a large heavy-based ovenproof saucepan. Add saucepan to high heat and place chicken in, cooking and turning for 10 minutes or until golden. 

While the chicken is cooking, combine the mustard, mustard powder, milk and stock in a large jug and whisk to combine. Add the mixture to the pan and sprinkle over the fennel seeds, lemon zest and oregano leaves.

Place the saucepan in the oven and cook, with the lid on, for 1 hour and 30 minutes or until chicken is tender and cooked through. The lid can be kept on or off, but we prefer on for extra moist chicken. 

Note, oven tray was only used for the photograph. Use a large heavy-based ovenproof saucepan to cook the chicken. 

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Winter, Mains, Vegetarian Hannah Titmarsh Winter, Mains, Vegetarian Hannah Titmarsh

Mediterranean Crusted Eggplant

Adding a tin of chickpeas to this dish makes it a complete and nutritious meal.

Adding a tin of chickpeas to this dish makes it a complete and nutritious meal. Chickpeas are a rich source of protein, as well as fibre, vitamins and minerals. Ensure you rinse your chickpeas thoroughly to make them easier to digest.

Recipe by Georgia Houston from GH Nutrition

Ingredients

1 tbsp extra-virgin olive oil

1 medium brown onion, finely chopped

1 garlic clove, crushed

400g tin cherry tomatoes

250g tin chickpeas, drained and rinsed

1 cup water

2 tbsp tomato paste

1/2 tsp dried chilli flakes

Black olives, pitted and torn

100g goat’s cheese, crumbled

Handful of basil leaves, torn

Sea salt and cracked black pepper, to season

Crusted Eggplant Ingredients:

1/2 cup parmesan, grated

1/2 cup breadcrumbs

2 tsp dried oregano

1 free-range egg, whisked

1 large eggplant (600g), cut into 1cm rounds

2 tbsp extra-virgin olive oil

Sea salt and cracked black pepper, to season

 

Equipment

Medium Saucepan

Large frypan

Recipe

To prepare the sauce, add the oil to a medium saucepan. Once hot, add the onion. Cook for 2-3 minutes, until translucent. Add the garlic. Cook for another minute. 

Add the cherry tomatoes, chickpeas, water, tomato paste and chilli flakes. Season with sea salt and cracked black pepper. Let simmer for 15-20 minutes.  

To prepare the eggplant, combine the parmesan with the breadcrumbs and oregano leaves in a shallow bowl. Whisk egg in a separate shallow bowl.

Dip each eggplant into the egg and then breadcrumb mixture. Coat completely and set aside onto a large plate or tray.

Heat oil in a large frypan. When the oil is hot, add the eggplant and cook, in batches, for 1-2 minutes on both sides, until golden. Set aside.

To serve, place eggplant on a plate, slightly overlapping. Top with the tomato mixture and scatter over the olives, goat’s cheese and basil leaves. Season with sea salt and cracked black pepper. 

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Winter, Mains, Pork Hannah Titmarsh Winter, Mains, Pork Hannah Titmarsh

Baked Pork and Oregano Meatballs

Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals.

Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals. Ask our butchers to trim off the external fat, or alternatively trim your meat at home, for a healthier meat choice.

Recipe by Georgia Houston from GH Nutrition

Ingredients

1/3 cup fine burghul

3/4 cup boiling water

1kg lean pork mince

2 free-range eggs

1 + 1/2 cups oregano leaves, roughly chopped

2 tsp ground cumin

1/3 cup balsamic vinegar

Sea salt and ground black pepper, to season

2 tbsp extra-virgin olive oil

4 cloves garlic, crushed

3 cups passata

2 cups mozzarella, grated

1/4 cup parmesan, grated

Oregano leaves, to serve

 

Equipment

Medium Saucepan

Large frypan

Recipe

Preheat oven to 200C. Place the burghul and water in a large bowl and mix to combine.

Cover with glad wrap and let sit for 15 minutes, until it soaks up all the water and expands.

Add the mince, eggs, oregano, cumin and vinegar to the bowl and mix well to combine.

Season with sea salt and cracked black pepper. Using wet hands, roll mixture into 2 tbsp balls and lay out on a plate.

Heat 1 tbsp of the oil in a large frypan over medium-high heat. Cook the meatballs, in batches, for 5-7 minutes, or until cooked through and browned. Once cooked, place in a large ovenproof dish and set aside. Repeat with remaining meatballs.

Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Add the passata and season with sea salt and cracked black pepper. Bring to the boil and cook for 5 minutes, or until slightly reduced.

Pour the sauce over the meatballs. Top with mozzarella and parmesan. Bake for 10 minutes. Top with oregano leaves and serve.

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Winter, Mains, Lamb Hannah Titmarsh Winter, Mains, Lamb Hannah Titmarsh

Slow-Roasted Oregano and Anchovy Lamb with Duck Fat Roasted Potatoes

Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour.

Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour. Anchovies are a great source of readily available omega-3 fatty acids, which are well known for health benefits, including reducing heart disease risk, dementia, age-related macular degeneration and inflammatory conditions.

Recipe by Georgia Houston from GH Nutrition

Ingredients

3 cloves garlic, crushed

3 anchovy fillets, drained and finely chopped

1/3 cup oregano leaves, stems removed and finely chopped

1/4 cup brown sugar

2 tbsp balsamic vinegar

2kg leg of lamb, bone in

1/2 cup white wine

2 tbsp extra-virgin olive oil

Sea salt and cracked black pepper


Duck Fat Potatoes:

1kg Dutch cream potatoes, skin on, cut into quarters

100g duck fat

1 garlic head, cloves separated

2 tbsp rosemary leaves

 

Equipment

ROASTING TRAY

Roasting Pan

Recipe

Preheat oven to 200C. Place the garlic, anchovy and oregano in a mortar and pestle to a rough paste. Add the sugar and vinegar and mix to combine. Rub marinade over lamb.

Line a roasting tray with two sheets of baking paper and place lamb on top. Drizzle over wine, olive oil and season with salt and pepper.

Cover with foil and fold the paper and foil to enclose tightly. Bake in the oven for 3 hours or until lamb is tender.

Remove the foil and cook for a further 15 minutes or until the marinade is golden brown and caramelised.

With 1 hour remaining on the lamb, place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.

Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes). Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).

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Vegetarian, Winter, Mains Hannah Titmarsh Vegetarian, Winter, Mains Hannah Titmarsh

Lentil Korma Curry with Tray Roasted Pumpkin

Owing to their beautiful orange colour, pumpkins are a great source of beta carotene, which when converted to vitamin A in the body is needed for healthy vision.

Owing to their beautiful orange colour, pumpkins are a great source of beta carotene, which when converted to vitamin A in the body is needed for healthy vision.

Pumpkins are also a great source of vitamin C, which supports the body’s immune system.

This recipe is also made healthier by swapping cream for Greek yoghurt, which helps to lighten up the kilojoules without compromising on the creamy, comfort food flavour.

Recipe by Georgia Houston from GH Nutrition

Ingredients

1 red onion, peeled and cut into thin wedges

800g Japanese pumpkin, peeled and cut into small cubes

1/3 cup korma curry paste

1/2 cup hot water

400g can lentils, drained and rinsed

1/2 cup plain or Greek yoghurt, plus extra to serve

1/4 cup flaked almonds, toasted

1/2 cup mint leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

Steamed jasmine rice, to serve

 

Equipment

ROASTING TRAY

Recipe

Cook rice as per packet instructions.

Preheat oven to 240C. Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water and cover tightly with foil. Cook for 10 minutes.

Remove the foil, add the yoghurt and lentils and cook for a further 40 minutes.

Top the curry with the almonds, mint and coriander.

Serve with rice and yoghurt.

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Vegetarian, Winter, Salads Hannah Titmarsh Vegetarian, Winter, Salads Hannah Titmarsh

Roast Cauliflower Salad with Pearl Couscous and Tahini Dressing

Pearl couscous, za’atar spice, fresh parsley and a creamy tahini dressing fill this cauliflower salad with contrasting textures and flavours

Pearl couscous, za’atar spice, fresh parsley and a creamy tahini dressing fill this cauliflower salad with contrasting textures and flavours. A delicious side dish to go with any meal.

Recipe by GH Nutrition

Ingredients

1/3 cup Extra Virgin olive oil

3/4 cup pearl couscous

1 medium cauliflower, cut into thin steaks through the stem

1.5 cups salt-reduced vegetable stock

2 tbsp za’atar  

1 tbsp freshly squeezed lemon juice

1/2 cup almonds, roughly chopped

Sea salt and freshly ground black pepper, to season

Fresh parsley, to serve

1 tbsp lemon zest, to serve

Crusty sourdough bread, to serve 


Tahini dressing:

1/4 cup unhulled tahini

1/4 cup Greek yoghurt

1/3 cup water 

2 tbsp fresh lemon juice

1 garlic clove, minced

Sea salt and freshly ground black pepper, to season

 

Equipment

saucepan

Large Frypan

Recipe

Heat 1 tbsp olive oil in a saucepan over medium heat. Add couscous and toss to coat (1 minute). Add vegetable stock and bring to the boil. Reduce heat to low, cover and simmer until cooked (8-10 minutes). Set aside. 

Meanwhile, heat remaining olive oil in a large frying pan over medium-high heat. Add cauliflower steaks and cook for 15 minutes, turning occasionally, until golden brown. While the cauliflower is cooking, prepare the tahini dressing.  

Once cauliflower is cooked, add za’atar to the frying pan and toss to coat the cauliflower. Add almonds and couscous, tossing to combine.  

Plate up and serve with fresh parsley, lemon zest and sourdough. Drizzle over tahini dressing and season to taste. 

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Winter, Vegetarian, Salads Hannah Titmarsh Winter, Vegetarian, Salads Hannah Titmarsh

Caramelised Tomato and Pearl Couscous Salad

Take advantage of seasonal tomatoes with this delicious and healthy salad recipe.

Take advantage of seasonal tomatoes with this delicious and healthy salad recipe. Adding a whole wheat couscous not only provides a delicious nutty flavour to the meal but it also amps up the fibre intake, meaning that it will keep you feeling fuller for longer.

Recipe by GH Nutrition

Ingredients

500g cherry tomatoes, washed and drained

1 red onion, sliced into wedges

3 cloves garlic, crushed

1 tbsp extra-virgin olive oil

1 tbsp caramelised balsamic vinegar

2 cups whole wheat pearl couscous

2 cups boiling water

1 vegetable stock cube

1/4 cup pitted olives

1/2 cup parsley leaves, torn

1/2 cup flaked almonds

1/4 cup soft goats cheese, crumbled

Sea salt and cracked black pepper, to season

 

Equipment

BAKING TRAY

LARGE SERVING PLATTER

Recipe

Preheat a fan-forced oven to 180 degrees celsius.

Add the cherry tomatoes and onion wedges to a baking tray lined with baking paper.  Drizzle over the olive oil, vinegar and season with sea salt and cracked black pepper.  Bake in the oven for 30 minutes, or until the tomato skins start to split and the onion is cooked and caramelised.  

While the tomato mixture is cooking, add the couscous, boiling water, stock cube and garlic to a medium bowl.  Mix to combine and cover with a lid or chopping board, for 12-15 minutes, or until liquid has evaporated.  Use a fork to fluff up.  

On a large serving platter, scatter the couscous, roasted tomatoes and onion.  Top with the almonds, parsley, flaked almonds, goats cheese and season with sea salt and cracked black pepper.

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Winter Hannah Titmarsh Winter Hannah Titmarsh

Duck Fat Roasted Potatoes

Potatoes roasted in duck fat and seasoned with rosemary and sea salt are widely recognised as the crispiest, tastiest and the best in the world.

Potatoes roasted in duck fat and seasoned with rosemary and sea salt are widely recognised as the crispiest, tastiest and the best in the world. Follow this simple recipe and pair the potatoes with a protein dish of your choice.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

1kg Dutch cream potatoes, skin on, cut into quarters

100g duck fat

1 garlic head, cloves separated

2 tbsp rosemary leaves

 

Equipment

LARGE SAUCEPAN

LARGE ROASTING PAN

Recipe

Place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.

Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes).

Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).

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Chicken, Winter, Salads Hannah Titmarsh Chicken, Winter, Salads Hannah Titmarsh

Roasted Plum and Frekkeh Salad with Chicken and Feta

Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups.

Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. Low in fat and high in protein and fibre, frekkeh is a good option for those focused on weight loss, as it will keep you feeling fuller for longer.

RecipeRecipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

6 plums, halved, stones removed

70mL extra-virgin olive oil

150g frekkeh

150g feta, crumbled

1 barbeque chicken, shredded

1 punnet baby shiso red (or substitute for any baby micro herb)

1/2 cup lat-leaf parsley, torn

60g pistachios, chopped

Juice of 2 lemons and zest of 1 lemon

 

Equipment

BAKING TRAY

SAUCEPAN

Recipe

Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.

Meanwhile, cook frekkeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.

Combine frekkeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine. 

Top with feta and serve.

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Breakfast, Winter Hannah Titmarsh Breakfast, Winter Hannah Titmarsh

Winter Porridge with Cinnamon Apple Topping

The best thing about porridge is you can add your favourite toppings. Here we’ve combined creamy oats with seasonal apples, cinnamon and vanilla for a real morning treat.

The best thing about porridge is you can add your favourite toppings. Here we’ve combined creamy oats with seasonal apples, cinnamon and vanilla for a real morning treat.

Recipe by GH Nutrition.

Ingredients

1 CUP ROLLED OATS

2 cups milk or water or half/half, milk adds a delicious creaminess to this recipe

1 tsp chia seeds 

1 tsp LSA mix

1 green apple

1 tbsp rice malt syrup

1⁄2 tsp ground cinnamon

1⁄4 tsp vanilla bean paste

1/4 cup walnuts, chopped, optional

All ingredients sourced from Market Health Food at the Fyshwick Markets.

 

Recipe

Peel the apple, core and cut into eighths. In a bowl, add the apple, rice malt syrup, cinnamon, vanilla and walnuts and toss to coat. Let marinate for 15 minutes, if time permits. 

Heat a medium frypan over medium-high heat. Add the cinnamon apple mixture and cook, stirring occasionally, for 5 minutes, or until the apple is tender and caramelised.

Meanwhile, heat a small saucepan over medium heat. Add the oats, milk, chia seeds and LSA and stir to combine. Once simmering, turn heat down to low, and allow the oat mixture to continue to simmer away for about 5 minutes, or until cooked.

Divide the mixture between bowls and top with the cinnamon apples.

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Seafood, Winter Hannah Titmarsh Seafood, Winter Hannah Titmarsh

Fish and Vegetable Pie

This simple fish pie recipe is quick and easy to prepare for those midweek family meals.

This simple fish pie recipe is quick and easy to prepare for those midweek family meals.

Recipe from GH Nutrition

Ingredients

150g unsalted butter 

50g wholemeal flour 

500ml milk 

25g parmesan, grated 

1 brown onion, diced 

300g smoked cod fillet, skin removed, cut into chunks 

300g salmon fillet, skin and bones removed, cut into chunks

300g snapper fillet, skin and bones removed, cut into chunks 

100g baby spinach 

200g mixed frozen vegetables i.e. peas, cauliflower, broccoli 

Puff pastry sheets, frozen or fresh 

Fresh rocket leaves, washed, to serve 

Lemon wedges, to serve

 

Equipment

Large Saucepan

Small Saucepan

Baking Dish

Recipe

Preheat oven to 180 degrees Celsius. Melt 50g butter in a large saucepan over medium-heat. Add the flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook for 5 minutes, or until thick. Add the parmesan and stir to combine. Season with sea salt and cracked black pepper. Set aside. 

In a small saucepan melt 25g butter over medium heat, add the onion and cook for 5 minutes, or until tender. Add the onion to the white sauce along with diced fish, baby spinach and mixed frozen vegetables. Season with salt and cracked black pepper. 

Pour mixture into a baking dish. Top with pastry. Melt remaining butter and brush over the pastry. Bake for 20-35 minutes, or until golden. 

Serve with rocket and lemon wedges.

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Seafood, Winter, Mains Hannah Titmarsh Seafood, Winter, Mains Hannah Titmarsh

Fragrant Fish and Lentil Curry

Aside from being a flavour bomb, this homemade curry powder brings with it a range of health benefits.

Aside from being a flavour bomb, this homemade curry powder brings with it a range of health benefits, including anti-inflammatory properties from the turmeric. Rich in protein and full of vegetables, this recipe makes for a nourishing and hearty meal best shared around the table.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

Extra-virgin olive oil, to drizzle

1 sweet potato, skin on, cut into 2cm chunks

1 carrot, skin on, coarsely chopped

1 brown onion, diced

4cm knob of fresh ginger, grated

3 cloves garlic, grated

1 long red chilli, finely chopped

Seat salt and cracked black pepper, to season

2 tsp ground turmeric

1 + ½ tsp cumin seeds

1 + ½ ground cumin

1 + ½ ground coriander 

1 tsp garam masala

Seeds from 3 cardamom pods, crushed

2 vegetable stock cubes, crushed

6 small Roma tomatoes, finely diced

150g lentils, soaked in cold water for 1 hour, rinsed and drained

5 cups of water

600g barramundi, or another firm white fish, cut into 2cm chunks

1 large handful baby spinach

Juice of 1 lemon

1 cup uncooked brown rice

1 cup unsweetened Greek yoghurt, to serve

Fresh coriander leaves, to serve

 

Equipment

BAKING TRAY

Large saucepan

Recipe

Pre-heat oven to 200 degrees Celsius.

Place sweet potato and carrot on a baking tray lined with baking paper and drizzle with olive oil. Season with sea salt and cracked black pepper. Bake for 20-30 minutes, or until tender.  

Meanwhile, heat olive oil in a large saucepan over medium heat. Cook the onion, ginger, garlic and chilli until golden. Add the spices and stir until fragrant. Add the tomatoes and cook for 5 minutes. Add the stock cubes, lentils and water and bring to the boil. Turn down the heat and simmer for 30 minutes, or until the lentils are cooked and the sauce begins to thicken.  

While sauce is simmering, place 1 cup uncooked brown rice in a medium saucepan. Add 2 cups of water and turn heat to high to bring to the boil. Reduce heat and simmer, covered, for 25 minutes. Remove from heat and stand, covered, for 5 minutes.    

Once the sweet potato and carrot is cooked, add to the curry mixture and stir to combine. Add the barramundi and gently simmer for 5 minutes, or until the fish is just cooked through. Add the spinach leaves and lemon juice and stir through. Season with sea salt and cracked black pepper.  

Serve the curry with brown rice, Greek yoghurt and fresh coriander. 

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Seafood, Winter, Mains Hannah Titmarsh Seafood, Winter, Mains Hannah Titmarsh

Pipis with Rice, Lemon and Parsley

Pipis are a low fat, high protein seafood choice.

Pipis are a low fat, high protein seafood choice. Full of healthful minerals and vitamins, such as selenium, zinc, iron, magnesium and B vitamins and filled with omega-3 fatty acids, pipis help to manage and reduce heart disease risk.

Purchase your fresh, quality seafood from either Ocean Fresh Seafoods or Sea Harvest at the Markets.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

350g arborio rice

2 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

1kg pipis, from either Sea Harvest or Ocean Fresh Seafoods 

200mL dry white wine

1/2 cup flat-leaf parsley, chopped

Zest and juice of 2 lemons

Fresh crusty bread, to serve

 

Equipment

Large saucepan

Recipe

Gently scrub pipis under cold running water. Place them in a bowl of salted water until you are ready to use them.

Cook rice in a large saucepan of boiling salted water until al dente (12-15 minutes), drain and return to pan.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion and garlic and stir occasionally until fragrant (4-5 minutes).

Heat a separate saucepan over high heat. Add pipis and wine, cover with a lid and shake pan occasionally until pipis open (2-3 minutes). Remove from heat.

Transfer pipis with a slotted spoon to onion mixture, strain cooking liquid over pipis. Add parsley and lemon zest and lemon juice. Season to taste. Add mixture to the rice and stir to combine. 

Serve with fresh crusty bread to mop up the remaining juices.

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Snacks & Desserts, Winter Hannah Titmarsh Snacks & Desserts, Winter Hannah Titmarsh

Chocolate Pots

Who among us does not love a deliciously creamy chocolate mousse!

Who among us does not love a deliciously creamy chocolate mousse! Well, these delightful and easy chocolate pots fit the bill. They are smooth and ever so chocolatey with a hint of chewy nougat. They are simply divine, take no time at all to make and look sensational in a jar or retro teacup to serve!

Recipe by Ang Quinlan from GH Nutrition

Ingredients

600 ml thickened cream

360-gram bar of Toblerone

Pinch of salt

 

Equipment

Saucepan

Serving Jars or Teacups

Recipe

Place cream and Toblerone in a saucepan over low heat mixing until thoroughly combined. 

Add a tiny pinch of salt and mix well.

Pour mixture into serving jars or teacups as desired.

Refrigerate overnight.

Serving suggestions:

· Add whipped cream and chocolate chards

· A shot of coffee and top with chocolate-coated coffee beans

· Persian fairy floss or 

· Hint of orange liqueur or Baileys Irish cream.

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