Recipes

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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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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Vegetarian, Autumn, Salads Hannah Titmarsh Vegetarian, Autumn, Salads Hannah Titmarsh

Warm Pumpkin and Dutch Carrot Salad

A perfect salad to share, showing all the autumn colours!

A perfect salad to share, showing all the autumn colours!

Ingredients

Half butternut pumpkin, cut into wedges 

10x Dutch carrots (mixed colours), halved lengthways 

2 tbsp extra virgin olive oil 

1 tsp sweet paprika 

1 tsp garlic powder 

Salt and pepper 

1⁄2 tsp cumin powder 

4 tbsp Greek yoghurt 

Juice of 1⁄2 lime 

1⁄4 cup slivered almonds 

Coriander, roughly chopped 

 

Equipment

2 x Baking Tray

SMALL BOWL

Recipe

Preheat the oven to 180C. 

On a large baking tray, add the pumpkin wedges. Drizzle with half olive oil, half sweet paprika, half garlic powder, salt and pepper. Mix until the pumpkin is well coated. Bake in the oven for 40 minutes or until softened. 

On another baking try, add the Dutch carrots and coat with the remaining olive oil, sweet paprika, garlic powder, salt and pepper. 

Bake in the oven for 20 minutes or desired texture. 

In a small bowl, combine the Greek yoghurt, cumin powder and lime juice. Season with salt and pepper. 

To serve, spread the yoghurt mixture on the base of a serving platter. Place the baked pumpkin and carrot on top. Garnish with slivered almonds, chopped coriander and a drizzle of extra virgin olive oil. 

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Breakfast Hannah Titmarsh Breakfast Hannah Titmarsh

Porridge with Chai Poached Pears

Seasonal pears poached in chai tea and warming spices, makes this porridge dish the perfect start to Canberra’s cooler mornings.

Seasonal pears poached in chai tea and warming spices, makes this porridge dish the perfect start to Canberra’s cooler mornings.

Recipe by GH Nutrition.

Ingredients

1 CUP ROLLED OATS

2 cupS milk of choice

2 Beurre Bosc pear, peeled 

500mL water

1 chai tea bag

1 cinnamon stick

2 cardamon pods, crushed 

Greek yoghurt, to serve

Pepitas and pistachios, to serve 

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

 

Recipe

Place the water, tea bag, cinnamon and cardamom in a medium saucepan over high heat.  Bring to the boil.  Remove the tea bag and add the pears.  Reduce the heat to low and simmer for 30 minutes (or until pears are soft), turning halfway through cooking for even colour.  Carefully remove the pears from the syrup and set aside.  Increase the heat to medium and cook for a further 10 minutes, or until the syrup is slightly thickened.  

While syrup is thickening, combine oats and milk in a small saucepan over medium heat.  Bring to the boil.  Cook, stirring for 3-5 minutes, until oats are cooked through and nice and creamy.

To serve, divide oats between bowls and top with poached pears, syrup, Greek yoghurt, pepitas and pistachios.

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