Recipes
Turkey Breast Bon Bon with Spicy Plum Sauce
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw.
This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw. Either way, your guests will love this twist on turkey.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 x 500 grams turkey breast (skinned and boned)
1 Packet Filo pastry (fresh)
120 grams butter, melted
Poppy seeds or sesame seeds (optional)
Spicy Plum Sauce:
40 grams butter
1 clove crushed garlic (optional)
1 teaspoon grated fresh ginger
4 spring onions, finely chopped
½ cup plum jam
½ cup whole cranberry sauce
1 bird’s eye chilli finely chopped, (remove seeds for less heat)
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
Equipment
Large BAKING TRAY
Small Saucepan
Recipe
Heat oven at 180 °C.
Line a large baking tray (to fit the turkey breast) with baking paper.
Place turkey breast on a flat surface.
Slice the turkey breast in half lengthways.
Cover the first piece of turkey breast with baking paper and gently pound the breast with a meat mallet to an even thickness (about 1 – 2 cm).
Melt the butter in a small saucepan or microwave.
Lay one sheet of filo pastry on a clean flat surface and brush with the melted butter. Place another sheet of Filo Pastry on top and brush with melted butter. Continue this process five times.
Place the flattened turkey breast on one end of the filo pastry and with both hands roll the turkey breast and pastry to form a roll. Fold the ends of the filo to form a bow shape (like a bon-bon).
Place the turkey breast on the baking tray. Brush with remaining melted butter (add poppy or sesame seeds if desired).
Repeat the above process with the second piece of turkey breast.
Bake in pre heated oven for 35 - 45 minutes (until golden brown and cooked through).
Slice into thick pieces and serve with spicy plum sauce.
Spicy Plum Sauce
Melt butter is a saucepan over medium heat, add garlic, ginger, spring onions and bird’s eye chilli. Cook for 1 - 2 minutes until softened.
Add remaining ingredients and cook for a further 15 – 20 minutes mixing thoroughly until combined.
Choc Chip Zucchini Bread
This zucchini bread is a great way to sneak more veggies into your day!
This zucchini bread is a great way to sneak more veggies into your day! Grated zucchini, mixed into the batter, brings lovely moisture to this bread! Once you have a bite, you will be pleasantly surprised!
Recipe by GH Nutrition
Ingredients
2 cups wholemeal flour
3/4 tsp baking powder
3/4 tsp bicarb soda
1 tsp cinnamon
Pinch sea salt
1 cup honey
3/4 extra-virgin olive oil
1 tsp vanilla essence
2 free-range eggs
3 medium zucchini, grated
1/2 cup choc chips
Equipment
LOAF TIN
Recipe
Pre-heat oven to 160 degrees. Line loaf tin with baking paper
Mix flour, baking powder, bicarb soda, cinnamon and salt. In a separate bowl, whisk honey, oil, vanilla and eggs.
Add zucchini and choc chips to flour mixture and toss to coat. Add wet ingredients and stir until well combined.
Pour into prepared tin and bake for approximately 50 minutes to 1 hour.
Let bread cool for 15 minutes in loaf tin, then transfer to cooling rack and serve warm or completely cool.
Coconut Rice with Orange Spiced Rhubarb
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it.
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it. However, feel free to replace it with any other stewed fruit such as apples or pears, or fresh strawberries.
This better-for-you coconut rice is delicately spiced with rhubarb and orange, making it a delicious partner to creamy rice. Enjoy it warm after dinner.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 x 400mL light coconut milk
1/2 cup basmati rice
1 vanilla bean, split lengthways
1 bunch rhubarb, trimmed into 6cm lengths
1 orange, rind finely grated, juiced
1/2 tsp ground cinnamon
1/2 tsp Chinese five spice
Equipment
Large saucepan
BAKING TRAY
Recipe
Place the coconut milk, rice and vanilla bean in a saucepan over medium heat. Cook, stirring, for 10-15 minutes or until the mixture comes to a simmer. Reduce heat to low and cook, stirring, for 15-20 minutes or until mixture thickens and rice is creamy. Remove from heat.
While the rice is simmering, preheat oven to 180C. Line a baking tray with baking paper. Place the rhubarb in a single layer on the prepared tray. Sprinkle with the orange rind and pour over the orange juice. Sprinkle with the spices. Bake for 25-30 minutes or until rhubarb is tender but still holds its shape.
Divide rice between bowls and top with rhubarb. Drizzle with maple syrup for some extra sweetness.