Recipes

Mains, Summer, Beef Hannah Titmarsh Mains, Summer, Beef Hannah Titmarsh

Spiced Beef Brisket Tacos

There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away!

There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away! Cook this delicious and tender meat overnight, then all you have to do is grab your choice of salad, soft taco wraps and assemble!

Recipe by Ang Quinlan from GH Nutrition

Ingredients

500 - 600 grams beef brisket

1 tablespoon olive oil

Rub:

1 tablespoon dry chilli flakes

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

½ celery salt

1 teaspoon cumin

1 teaspoon ground coriander

Salt and pepper to taste

4 cups beef stock

2 tablespoons apple cider vinegar

 

Equipment

SLOW COOKER

LARGE FRYPAN

Recipe

Rub the dry chilli, cayenne, smoked paprika, celery salt, cumin and coriander over the meat and rest for two hours or overnight.

Turn on slow cooker to high. Add beef stock, apple cider vinegar, salt, and pepper.

Heat large pan over medium heat and add oil. Sear the meat each side until golden and add brisket. Cook for 7 – 8 hours, until the meat is tender and falls apart.

Pull brisket with two forks and serve with soft tacos, your choice of salad and a creamy dressing.

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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

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

Autumn Apple Salad

This apple salad is a wonderful side to any dish!

This apple salad is a wonderful side to any dish!

Ingredients

1x red apple, thinly sliced 

1x green apple, thinly sliced 

2x Radicchio heads 

75g blue cheese 

1⁄4 cup walnuts, slightly crushed 

1⁄2 red onion, thinly sliced 

Dressing ingredients: 

2 tbsp verjuice 

1⁄2 tsp raw sugar 

3 tbsp extra virgin olive oil 

Salt and pepper to taste 

 

Equipment

Jar

Small Pan

Recipe

To make the dressing, add all ingredients into a jar and shake until well combined. 

In a small pan, toast the walnuts until slightly golden. 

On a serving platter, add a layer of radicchio leaves. Top with sliced apple, red onion, toasted walnuts and blue cheese. 

Drizzle the dressing over the top. 

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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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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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Summer, Salads Hannah Titmarsh Summer, Salads Hannah Titmarsh

Peach & Prosciutto Salad with Buffalo Mozzarella

Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit.

Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit. In their peak from November to April, now is the time to embrace peaches for all their flavour and goodness, as they make for a versatile addition to both sweet or savoury dishes.

When picking your peaches, most should smell the way you want them to taste. Choose ones that are yellow and deep golden and leave to ripen at room temperature.

Recipe by GH Nutrition

Ingredients

4 yellow peaches, stones removed, cut into quarters 

Extra-virgin olive oil, for drizzling 

2 cups watercress sprigs 

1 cup spinach leaves 

1⁄2 cup basil leaves, torn  

2 tbsp lemon zest 

2 tbsp lemon juice 

8 slices prosciutto 

200g buffalo mozzarella, torn 

Sea salt and cracked black pepper, to season

 

Equipment

CHAR-GRILL PAN

OR BBQ

Recipe

Preheat a char-grill pan or BBQ over medium heat. Drizzle the pan with olive oil and when hot, add the peaches. Grill for 3 minutes each side, or until slightly charred. Set aside.

On a salad platter, scatter over the watercress, spinach, basil, lemon zest and juice.

Top salad with the peaches, prosciutto and buffalo mozzarella. Drizzle with olive oil and season with sea salt and cracked black pepper.

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

Caramelised Pumpkin, Walnut & Goat's Cheese Salad

This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own.

This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own. Pumpkins are a great source of fibre, which helps keep you feeling full and promotes healthy digestion.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

1 / 2 Kent (Jap) pumpkin, cut into wedges

2 tbsp extra-virgin olive oil

1 / 2 tsp ground paprika

1 / 2 cup fresh sage leaves

100g spinach leaves, rinsed

1 / 2 cup walnuts, roughly chopped

1 / 4 cup pepitas, lightly toasted

100g goat’s cheese, crumbled

2 tbsp maple syrup

 

Equipment

BAKING TRAY

Recipe

Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and arrange pumpkin in a single layer on the tray. Drizzle pumpkin with 1 tbsp olive oil and paprika. Season with salt and pepper and bake for 30 minutes in the oven, or until tender.

When there are 5 minutes left for the pumpkin, sprinkle over the sage leaves and roast for a further 5 minutes or until sage is crisp and the pumpkin is ready.

While pumpkin is cooking, prepare a serving plate with the spinach leaves, walnuts, pepitas and goats cheese.

For the dressing, combine the remaining olive oil and maple syrup in a small bowl.

Top salad with pumpkin and drizzle over dressing.

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

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.

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