Trade Recipes

This amount serves 1 and can be easily doubled or tripled. You can use a chicken breast, or a piece of skinless salmon for this recipe. It is super healthy and so easy!

Ingredients

• piece of salmon or chicken
• 200g rice noodles, separated
• 1/4 capsicum, washed and sliced
• handful chopped coriander

Dressing

• 1/2 long red chilli, sliced
• 1cm ginger, sliced
• 2 garlic cloves, crushed
• 1-2 tbs lime juice
• 1/6 cup soy sauce
• 1/6 cup water
• 1 tsp fish sauce
• good pinch brown sugar

Extras

• handful snow peas
• handful bean sprouts

Directions

1. Preheat the oven to 200C. Make a foil parcel by first folding about 1m of foil in half widthways. Next, fold up either side about 3 times until a seal is formed and the top is left open.
2. Now comes the fun part! Place the chicken or fish in the parcel along with the noodles and capsicum and coriander. Mix the dressing ingredients together and then pour into the parcel.
3. Place on a baking tray and cook in the oven for about 20 minutes, or until meat is cooked.
4. Meanwhile, cook the snow peas in the microwave for about 60 seconds.
5. When the meat is cooked, pour the noodles etc. into a bowl and toss the snow peas and bean sprouts through. Serve with a little extra coriander if desired.

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I made this recipe last night based one the one previously listed. It was delicious, so try either one you prefer.

Ingredients

• 1 leek, sliced
• 2 carrots, diced
• 2 sticks celery, diced
• 3 cups sliced mushrooms
• 2 cloves garlic, crushed
• 500g chicken breast, cut into 1 inch cubes
• 2 tbs flour
• 1 cup evaporated milk
• 1 cup chicken stock
• handful of parsley, chopped
• salt and pepper
• 1 sheet of puff pastry

Directions

1. Preheat the oven to 200C. In a non stick pan over medium heat, cook the leek, carrot, celery and mushroom in oil or butter until soft. Add the garlic and mix through, then place the vegetables in a bowl and set aside.
2. In the same pan, seal the chicken breast. Once the chicken is lightly brown, but not cooked through, put the vegetables back in the pan and stir through the flour. Pour in the chicken stock and evaporated milk and bring to the boil.
3. Pour mixture into a pie dish and place into the oven. Bake for about 40 minutes or until pastry is golden.

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Just a note - I haven’t made this recipe yet, so I may make adjustments once I have made it on the weekend. Keep your eyes peeled!

Ingredients

• 1 onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 cups sliced mushrooms
• 40g plain flour
• 2 tsp chicken stock powder
• 1 cup water
• 1 cup evaporated milk
• the meat from bought 1 roast chicken, shredded
• handful fresh parsley, chopped
• salt and pepper
• 1 sheet puff pastry

Directions

1. Preheat the oven to 200C.
2. Melt a bit of butter in a saucepan and seal the chicken. Once sealed, put on a plate and set aside.
3. In the same saucepan, melt a bit more butter and cook the onion, celery, mushrooms and carrot over a medium heat until soft. Add flour and mix through. Add chicken stock powder, water and evaporated milk and stir until sauce thickens. Add the chicken back into the pan and bring the mixture to the boil and simmer for about 5 minutes. Stir through parsley and salt and pepper.
4. Pour mixture into a 23cm pie dish and top with puff pastry. Trim edges and cut a small slit in the centre to allow steam to escape.
5. Place in the oven and cook for about 40 minutes or until pastry is golden.

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Ingredients

• 250g camembert
• 5 small garlic cloves, blanched
• splash red wine
• sprig fresh thyme, chopped
• cracked black pepper
• crusty bread, to serve

Directions

1. Preheat oven to 200C.
2. Place the camembert in a baking dish. Pierce the camembert with a small knife and place the garlic in the holes.
3. Splash a couple of tablespoons of good red wine on the top, sprinkle on the thyme and cracked pepper.
4. Cook in the oven for about 15 minutes, or until the top is lightly browned and the centre has melted. Serve with fresh, crusty bread and a good glass of wine.

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I made this sauce last night and served with with steak (of course!). Stuart calls it Steak and Diane, but I don’t think he knows about Jack. Serves 2.

Ingredients

• 2 pieces quality steak
• 1 cup red wine
• a few sprigs of fresh thyme and rosemary
• 3 cloves garlic
• 8 button mushrooms
• brown sugar
• 2 tsp cornflour, mixed with 1/2 cup water
• salt and pepper

Directions

1. I marinated the steak in the wine, herbs and garlic for about an hour. While the steak is marinating, cook the mushrooms in a small pan until tender and set aside.
2. When the steak is on the bbq, pour the marinade into the saucepan with the mushrooms and bring it to the boil. Add the cornflour, a good pinch of brown sugar and plenty of salt and pepper and cook for a few minutes, until the sauce has thickened slightly.
3. Serve with steak, mashed potato and steamed vegetables.

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Serves 4. Delicious served on it’s own or with grilled steak or chicken.

Ingredients

Salad

• 8 small new potatoes
• 6 cups mixed salad leaves
• 1 medium cucumber, diced
• 3 tomatoes, diced
• 1/2 cup walnuts, toasted
• 20 black olives
• 150g blue cheese

Dressing

• 2 tbs olive oil
• 1 tbs walnut oil
• 1 tbs sherry vinegar
• salt and pepper

Directions

1. Steam the potatoes for about 15 minutes, or until tender.
2. Mix the salad ingredients together. Place in a bowl with the potatoes and cover with dressing.