Spiced yoghurt chicken
Place the chicken in a shallow dish. Combine the garlic, yoghurt, tomato paste, cumin, ground coriander, turmeric, chilli powder, garam masala, ginger, fresh coriander, a pinch of salt and some freshly ground pepper in a small bowl. Pour over the ... [... more]
All Recipes AU |
Venezuelan Spice Marinade
SERVES 12 , 3 1/2 cups In a glass bowl, combine all ingredients & mix well. Use immediately as a marinade - try with tofu. 2 cups tomatoes, finely diced 1/4 cup onion, finely diced 1/8 teaspoon ground pepper 1 red bell pepper, finely diced 1 cup ... [... more]
International Vegetarian Union |
Avocado & orange salad
Whisk together the oil, orange juice, mustard and some freshly ground pepper in a small bowl to form a vinaigrette. Peel the oranges and remove all the white pith with a sharp knife. Cut in slices and then halve. Blanch the asparagus for 1 minute ... [... more]
All Recipes AU |
Parsley & Bocconcini Chicken with Watercress Salad - ...
Using a small sharp knife, slit a pocket in one side of each chicken fillet, taking care not to cut all the way through. Season the chicken fillet with a little freshly ground pepper. Divide the bocconcini, parsley and garlic between the pockets, ... [... more]
Australian Womens Weekly |
Parmesan vinaigrette
Combine mustard and vinegar until combined. Add remaining ingredients and mix well. Salt freshly ground pepper 1/2 tsp English mustard powder 1 tablespoon champagne vinegar 3 tablespoons double cream 1 tablespoon grated parmesan [... more]
Australian Womens Weekly |
Vinaigrette
Combine all ingredients in a screw-top jar; shake well before dressing salad. Alternatively the ingredients can be combined in a small bowl and whisked to emulsify and combine. Sea salt and freshly ground pepper 4 tablespoons (1/3 cup) extra ... [... more]
Australian Womens Weekly |
Chuck's Chilli Squid - DAVID STRASSMAN
Dip squid in lime juice to coat and sprinkle with ground pepper and chilli. Roll in cornflour. Mix 'Louisiana Seafood Cocktail Sauce' ingredients together. Serve with squid. Clean squid and cut into bite size pieces. Drop in hot oil (deep fryer) ... [... more]
Australian Womens Weekly |
Parmesan Tuiles
Mix together cheese, rosemary and lots of freshly ground pepper. Place approx 1 teaspoon of mixture onto non stick baking sheets. Spread out to approx 8cm circles. Bake for 5 minutes or until bubbling and golden. Remove from oven; working ... [... more]
Australian Womens Weekly |
Chicken And Macadamia Parcel- LIZ HUDSON
Preheat oven to 190°C. Heat margarine in a medium saucepan. Add dry roasted macadamia nuts, diced mushrooms, and diced garlic and ground pepper. Stir constantly until golden; remove from heat. Flatten chicken thighs; spread filling on chicken ... [... more]
Australian Womens Weekly |
Roast Beetroot, Chickpea, Bacon and Spinach Salad
Freshly ground pepper Saute bacon pieces in a little olive oil until crisp. Remove bacon from the pan and drain on absorbent paper. Set aside until required. 150g Kaiserfleisch (smoked bacon), cut into strips 125ml (1/2 cup) walnut oil To ... [... more]
Australian Womens Weekly |
Cumin Salt Crust Chicken - GENEVIEVE MAYNARD, ...
Roughly chop the tomato and mix together with the coriander, a pinch of salt, vinegar and ground pepper. Set aside while you prepare the rest of the dish. Put the oil in a frying pan and heat on high until the oil is very hot, almost smoking. ... [... more]
Australian Womens Weekly |
Veal scaloppine with sage & lemon
Preheat the oven to 120°C. Sprinkle the flour onto a large plate and season with a little salt and freshly ground pepper to taste. Press a sage leaf firmly onto each piece of veal, then turn in the flour until well coated. Heat the oil over ... [... more]
All Recipes AU |
