San choy bow

Ingredients:

• 4 x 180g salmon fillets
• 2 tablespoons extra virgin olive oil

Salsa verde:

• 2 garlic cloves, finely chopped
• Finely grated rind and juice from 1 lemon
• 1 cup flat leaf parsley
• 1 cup basil
• 2 teaspoons capers, rinsed
• 180ml extra virgin olive oil
• Salt and pepper
• 1 lemon, sliced

Ingredients:

• 400g can pink salmon, drained, skin and bones removed, flaked
• 3 eggs
• ¼ cup self-raising flour
• ¼ cup coriander, chopped
• 4cm piece ginger, peeled, grated
• ½ cup extra virgin olive oil
• 100g sugar snap peas
• 100g peas
• 1 head of broccoli, chopped

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 onion, washed, chopped
• 2 garlic cloves, finely chopped
• 4 sprigs thyme
• 2 heads broccoli, roughly chopped
• 4 cups salt reduced chicken stock
• ¼ cup cream
• 100g cheddar cheese
• ¼ teaspoon black pepper

Ingredients:

• 1 tablespoon peanut oil
• 2 large brown onions, cut into thin wedges
• 2 garlic cloves, finely chopped
• 2/3 cup massaman curry paste
• 1kg gravy beef, chopped coarsely
• 1 cup natural yoghurt
• 1 cup chicken stock
• 1 cinnamon stick
• 3 medium sweet potatoes, chopped coarsely (optional)
• 2 tablespoons light brown sugar
• 1 tablespoon fish sauce
• 1 cup peanuts, lightly toasted
• 1/3 cup lightly packed fresh coriander leaves
• 1 lime, cut into wedges

Ingredients:

• 1 tablespoon olive oil
• 8 large field mushrooms
• 250g haloumi, sliced into 4 pieces
• 1 large avocado
• Juice ½ lemon
• 2 beetroots, peeled, grated
• 2 tomatoes, sliced
• 2 tablespoons mayonnaise
• 50g rocket

Ingredients:

• 500g chicken thigh fillets, chopped into bite-size pieces
• 100mL can coconut cream
• 100g peanut butter
• 2 garlic cloves, finely chopped
• 2 teaspoons soy sauce
• 1 tablespoon peanut oil

Peanut sauce:

• 2 garlic cloves, finely chopped
• ½ cup peanut butter
• 300mL coconut cream
• ½ teaspoon soy sauce
• Juice of 1 lime
• ¼ cup roasted peanuts, chopped

Ingredients:

• 2 teaspoons sesame oil
• 2 garlic cloves, finely chopped
• 2 cm ginger, peeled, grated
• 2 teaspoons soy sauce
• 2 chicken breast fillets, skin removed, sliced
• 2 cups snow peas
• 2 red capsicums
• 100g cashews, lightly toasted
• 4 green onions, sliced
• ¼ cup coriander
• 2 tablespoons fresh basil

Ingredients:

• 1 onion, chopped
• 3 garlic cloves
• ½ cup white wine
• 500g firm white flesh fish
• 10 tomatoes, chopped
• 2 cups fish stock
• 1 bunch parsley, leaves removed, finely chopped
• 1 bay leaf
• Juice and zest of 1 lemon
• 2 tablespoons extra virgin olive oil

Ingredients:

• 450g firm tofu, sliced 1cm thickness, excess liquid removed
• 1 teaspoon sea salt
• 3 tablespoons corn flour
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 red chilli, finely sliced
• 4 green onions, thinly sliced
• 2 Lebanese cucumbers, very thinly sliced

Ingredients:

• 2 tablespoons smoked paprika
• 2 tablespoons cumin
• 1 tablespoon brown sugar
• ¼ tsp cayenne pepper
• 2 cups Beef stock
• 3 garlic cloves, peeled
• 2 bay leaves crushed
• 12 eschallots, peeled
• ½ bunch thyme
• 1.2 kg beef brisket

Ingredients:

• 12 eggs
• 1 cup pure cream
• ½ cup tasty cheese, grated
• 100g ham off the bone
• 50g kale, chopped
• 200g heirloom tomatoes, sliced

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1.8kg pork shoulder, quartered (skin can stay on and be removed end of cook time)
• ½ cup soy sauce
• 1 cup sake
• 1 cup mirin (Japanese sweet rice wine)
• 1 tablespoon brown sugar
• 4 green onions, chopped
• 3cm piece ginger, peeled, halved
• 8 garlic cloves, peeled