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Broccoli and cheese pasta bake

<p>An easy, satisfying dish that the whole family can enjoy, this cheesy, vegetarian broccoli pasta bake is sure to be a hit.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1L of milk</li> <li>2 garlic cloves, crushed</li> <li>2 bay leaves</li> <li>500g of pasta</li> <li>350 g of broccoli, cut into small florets</li> <li>75g of butter</li> <li>75g of flour</li> <li>1 teaspoon of mustard powder</li> <li>A few parsley leaves, chopped</li> <li>200g of grated Italian cheese mix</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. In a small saucepan, bring milk, garlic and bay leaves to a boil. Remove from heat and let sit.</p> <p>2. Boil pasta until al dente. Add broccoli during the last two minutes of boiling. Drain.</p> <p>3. In a pan, heat butter. Add flour, stirring for about one minute. Strain milk mixture. Add to pan in small portions at a time, stirring constantly. Let simmer for one to two minutes, forming a sauce.</p> <p>4. Remove sauce from heat and stir in mustard powder and parsley as well as ¾ of the cheese.</p> <p>5. Mix together with pasta and broccoli in a casserole dish. Sprinkle remaining cheese over top.</p> <p>6. Cook under grill on high for two to three minutes or until top becomes golden. Let cool and serve.</p> <p><em>Images: Getty</em></p>

Food & Wine

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3 recipes using tinned fish

<p>Tinned fish has always been the friend of the impecunious, which hasn't done much for its reputation. But it can be luxurious too, as anyone who has been seduced by beautifully packaged French sardines that sell for more than five times' their budget supermarket counterpart will tell you.</p> <p>Whatever your financial situation, I like to think there's a tinned fish that suits everyone. Here are three ways to get you started.</p> <p><strong>1. Mackerel and kumara fishcakes (pictured above)</strong></p> <p>These are not those strange, bouncy fishcakes of dubious origin that often turn up in Thai restaurants. These are superfood fishcakes, with gentle spice, nuggets of oily fish and sweet kumara.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 3-4 as a light meal</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 medium kumara, peeled, cut into chunks</li> <li>1 tablespoon olive oil, plus more for frying</li> <li>2 red onions, finely chopped</li> <li>2 cloves garlic, finely chopped</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1½ teaspoons garam masala</li> <li>finely grated zest of 1 lemon</li> <li>½ cup finely chopped fresh parsley</li> <li>2 eggs</li> <li>420g can mackerel or smoked fish, well drained</li> <li>1 cup panko breadcrumbs</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Boil or steam the kumara until just soft, then drain and mash roughly. Tip into a large bowl and set aside.</li> <li>Heat the oil in a large frying pan, then add the onion, garlic and ginger. Cook for 5 minutes, stirring often, then add the garam masala, a pinch of salt and some cracked black pepper. Cook for a minute or two, then add to the kumara, along with the lemon zest, parsley, one of the eggs and the fish. Stir together gently, then shape into palm-sized cakes.</li> <li>Beat the remaining egg in a shallow dish and put the panko crumbs into another shallow dish. Dip the fishcakes into the egg, then into the crumbs, then set aside.</li> <li>Wipe out the frying pan, then set it over medium heat. Pour a couple of tablespoons of oil into the pan, then cook the fishcakes in batches, turning to ensure a crisp crust on all sides. Remove to a plate and keep warm in a low oven until they are all cooked. Serve immediately with salad greens and aioli.</li> </ol> <p><strong>2. Sophie's pasta with tuna, currants and olives</strong></p> <p>This recipe is probably the most lasting souvenir I have of a trip to England in 1999. I gleaned the basic idea from watching a cooking show featuring Sophie Grigson, who sported carrot-coloured hair and earrings made from miniature soup ladles. It's gradually evolved to this version, which makes a great fast dinner for two.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 red onion, finely chopped</li> <li>3 tablespoons red wine vinegar</li> <li>1 x 180g tin of good-quality tuna in olive oil</li> <li>⅔ cup currants</li> <li>⅔ cup roughly chopped toasted almonds (use sunflower seeds as a budget alternative)</li> <li>1 cup kalamata olives, stoned</li> <li>1 cup finely chopped fresh parsley</li> <li>250-300g dried spaghetti</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Put the onion and red wine vinegar in a small bowl and leave to steep while you get on with organising everything else.</li> <li>Put the water on to boil for the pasta, and add everything except the spaghetti to the onion mixture, including a tablespoon or so of the oil that the tuna came in. Toss together and season with salt and freshly ground black pepper to taste, adding more olive oil if necessary.</li> <li>Cook the spaghetti until it is al dente and drain, then toss it through the sauce.  Divide between two bowls and serve immediately.</li> </ol> <p><strong>3. Creamy salmon and chilli dip</strong></p> <p>If you have smoked-salmon tastes on a tinned-salmon budget, this dip is a godsend. I remember an old friend making something similar for her 21st birthday, daringly served with crostini and celery sticks. In a world of chips 'n' reduced cream dip, this was haute cuisine indeed. It's also good as a sandwich filling or piled on crusty toast for breakfast.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> About 2 cups</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 cup cream cheese, softened</li> <li>finely grated zest of 1 lemon, plus some of the juice</li> <li>1-2 teaspoons hot chilli sauce (tabasco, sriracha etc)</li> <li>1 tablespoon finely chopped fresh mint</li> <li>1 cup (about a 200g tin) red salmon</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Put the cream cheese, lemon zest and chilli sauce in a small bowl and beat with a fork until smooth. Flake the salmon, then gently fold it into the cream cheese mixture with the mint. Add a little lemon juice if it seems a bit stiff. Taste again for seasoning – add some salt and freshly cracked black pepper until the balance is right. Use immediately or cover and store in the fridge for up to 3 days.</p> <p><em>Images: Getty</em></p>

Food & Wine

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From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p> <p dir="ltr">Created by Northern Rivers resident Naz de Bono,  Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn &amp; Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back.  </p> <p dir="ltr">As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind.</p> <p dir="ltr">Seared Tuna with Asian Slaw &amp; Naz's Sesame Dressing.</p> <p dir="ltr">Serves 1</p> <p dir="ltr">Ingredients:</p> <p dir="ltr">● ¼ whole red capsicum, finely sliced</p> <p dir="ltr">● ½ cup wombok or white cabbage, shredded</p> <p dir="ltr">● ½ cup sprouts, assorted</p> <p dir="ltr">● 1 whole spring onion, finely sliced</p> <p dir="ltr">● ½ tsp peanut oil</p> <p dir="ltr">● 1 whole tuna fish steaks (about 160g each, about 2cm thick)</p> <p dir="ltr">● ⅛ tsp salt</p> <p dir="ltr">● ⅛ tsp cracked black pepper</p> <p dir="ltr">● 1 tbsp Naz’s sesame dressing</p> <p dir="ltr">● 1 tsp pickled ginger, shredded</p> <p dir="ltr">● ½ tsp sesame seeds, white</p> <p dir="ltr">● ⅛ whole nori seaweed sheet, very finely shredded</p> <p dir="ltr">Method:</p> <p dir="ltr">1. In a medium bowl, place red capsicum, wombok or white cabbage, sprouts of your choice and spring onions.</p> <p dir="ltr">2. Heat a grill pan over medium-high heat. Brush both sides of tuna with oil, season, and cook until medium rare, about 3-5 minutes either side, depending on your preference.</p> <p dir="ltr">3. Remove tuna from the pan, allow it to cool enough so you can break up the fish in your hands.</p> <p dir="ltr">4. Transfer the cooked tuna to the bowl with the salad, then toss with Naz’s Sesame Dressing the place into a serving bowl. Top with pickled ginger, white sesame seeds and very finely shredded nori seaweed.</p> <p dir="ltr">Naz's Sesame Dressing.</p> <p dir="ltr">Everyone always asks for this one, so here it is! The toasted sesame oil really gives it a unique and more-ish flavour! Having a big batch of this on hand assures more delicious salads and avoid any premade nasty dressings and sauces! Keep it in your cupboard, take it to work but be careful all your friends will want some! Naz.</p> <p dir="ltr"><strong>Yields:</strong> about 300 ml</p> <p dir="ltr"><strong>Serving size: </strong>about 10 ml per person</p> <p dir="ltr">Ingredients:</p> <p dir="ltr">● 125ml sesame oil, toasted</p> <p dir="ltr">● 10ml apple cider vinegar</p> <p dir="ltr">● 7 ½ ml tamari</p> <p dir="ltr">● 1 garlic clove, to taste</p> <p dir="ltr">● ½ tsp chilli flakes</p> <p dir="ltr">● ⅛ tsp salt, to taste</p> <p dir="ltr">● ⅛ tsp cracked black pepper, to taste</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Add all the ingredients into a blender and blend on high for 1 minute.</p> <p dir="ltr">2. Pour over your fresh salads, steam vegetables or use as a marinade.</p> <p><span id="docs-internal-guid-a170747b-7fff-dfca-867d-9b2d6b67ba61"></span></p> <p dir="ltr">3. Store back in a sealed bottle out of direct sunlight or chill. Use within 7 days.</p> <p dir="ltr"><em>Image: Supplied</em></p>

Food & Wine

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Life of Pi actor dies at 53

<p><span>Indian Bollywood heavyweight Irrfan Khan, who starred in movies that broke through to the western cinematic barrier and made its own place among some of the great classics, including Slumdog Millionaire and Life of Pi, has passed away at the age of 53.</span><br /><br /><span>Khan’s death was confirmed on Wednesday in a brief statement given by a spokesman.</span><br /><br /><span>“He fought the many battles that came with it,” the spokesman said, referring to the diagnosis of Khan’s rare cancer in 2018.</span><br /><br /><span>He was diagnosed with a neuroendocrine tumour in 2018 and underwent extensive treatment in London.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B_ksvwPhKNB/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B_ksvwPhKNB/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by DesiBolly (@desibolly)</a> on Apr 29, 2020 at 10:41am PDT</p> </div> </blockquote> <p><br /><span>Khan became one of the first Indian actors to make a name for himself in western cinema and was soon considered a legend in Bollywood.</span><br /><br /><span>The star had Hollywood success in “Jurassic World”, “The Amazing Spider-Man”, “The Namesake” and “Inferno”.</span><br /><br /><span>After being diagnosed with cancer, he became well enough to shoot for his last film, Angrezi Medium, which was unfortunately cut short when the coronavirus spread.</span><br /><br /><span>Khan was admitted into intensive care on Tuesday at Mumbai’s Kokilaben hospital with a colon infection.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B_kseHCFRuE/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B_kseHCFRuE/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by FIlmoment (@filmoment)</a> on Apr 29, 2020 at 10:35am PDT</p> </div> </blockquote> <p><br /><span>The star was born Sahabzade Irfan Ali Khan in the western desert state of Rajasthan, into a family that had no ties to cinema.</span><br /><br /><span>He recalled in interviews that he and his siblings were not permitted to watch movies as children</span><br /><br /><span>The only exception was when a visiting uncle took them to the theatre.</span><br /><br /><span>“An incredible talent,” Bollywood superstar said of Amitabh Bachchan, among the numerous tributes on Twitter.</span><br /><br /><span>“A gracious colleague. A prolific contributor to the world of cinema .. left us too soon creating a huge vacuum.”</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/B_knsbRjnFv/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/B_knsbRjnFv/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by good movie quotes (@gofites)</a> on Apr 29, 2020 at 9:53am PDT</p> </div> </blockquote> <p><br /><span>Director Karan Johar, wrote, “Thank you for raising the bar as an artist … Thank you for enriching our cinema… We will miss you terribly, Irrfan.”</span><br /><br /><span>Khan is survived by his wife Sutapa and sons Babil and Ayan.</span></p>

Movies

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Perfect summer meal: Barbecued tuna steaks with walnut sauce

<p><em>Serves 4. </em></p> <p>This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria.</p> <p>Freshness is the key and Californian walnuts work best for this moreish sauce.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> <p><strong>Walnut Sauce</strong></p> <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> <p><strong>Directions</strong></p> <p>1. Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.</p> <p>2. Heat a barbecue or char-grill plate.</p> <p>3. Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.</p> <p>4. Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.</p> <p>5. Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.</p> <p><strong>Tips</strong></p> <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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A perfect lunch: Tuna and broccoli pies

<p>Canned tuna is a good source of omega-3 fats and tastes terrific in these easy filo-topped pies.</p> <p>Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a href="http://www.heartfoundation.org.au/recipes">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 tsp olive oil*</li> <li>1 onion, sliced</li> <li>2 1/2 cups reduced fat milk* </li> <li>2 1/2 tbs cornflour</li> <li>2 tsp wholegrain mustard</li> <li>1/2 cup reduced fat tasty cheese*</li> <li>400g broccoli, cut into small florets</li> <li>425g can tuna chunks in spring water, drained and flaked*</li> <li>1/2 cup frozen green peas*</li> <li>8 sheets filo pastry* </li> <li>Olive oil spray*</li> <li>Garden salad, to serve</li> </ul> <p><em>*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick</em></p> <p><strong>Directions</strong></p> <p>1. Heat oil in a medium saucepan, add onion and sauté until light golden. Stir in 2 cups of the milk and heat to just below boiling point. <br /><br />2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly until sauce boils and thickens. Remove from heat and stir in mustard and cheese.<br /><br />3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200°C (180°C fan-forced).<br /><br />4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking spray. Repeat with remaining filo to cover all four pies.<br /><br />5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden.  <br /><br />6. Serve with garden salad.</p> <p><strong>Tips</strong></p> <p>Can be made as four portion-sized pies or as one large pie. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/tuna-and-broccoli-pies.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Make this delicious tuna nasi goreng on a cold night in!

<p><strong>Time to prepare 15 mins | Cooking Time 24 mins | Serves 4</strong><br />A great alternative to fried rice for a mid-week meal.</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cup rice</li> <li>2 cups chicken stock</li> <li>2 eggs, lightly beaten</li> <li>1 teaspoon oil</li> <li>1 shallot, diced</li> <li>1 garlic clove, crushed</li> <li>1 cup Birds Eye Country Harvest – Peas, Corn and Capsicum</li> <li>2 x 95g cans John West Indonesian Sambal Chilli Tuna</li> <li>1 cup bean shoots</li> <li>Kecap manis, for serving</li> </ul> <p><strong>Directions:</strong></p> <p>1. Place rice, stock and 1 cup water into a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until rice is cooked and liquid has evaporated. <br /><br />2. Heat a non-stick wok over medium heat. Pour in egg, cook and break up until scrambled to your liking. Remove from wok and set aside.<br /><br />3. Increase heat to medium-high and add oil. Sauté onion and garlic for 1 minutes or until softened. Add Birds Eye Vegetables and stir-fry for 2 minutes. Add undrained John West Indonesian Sambal Chilli Tuna, bean shoots, egg and rice. Stir to combine. Spoon into serving bowls and drizzle with kecap manis. Serve immediately.</p> <p><strong>Tips:</strong></p> <p>Cooking the rice in stock adds flavour to the dish. Chicken, vegetable or fish stock can be used.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/tuna-nasi-goreng.aspx"><em>Wyza.com.au</em></a></p>

Food & Wine

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Broccoli and rocket soup

<p>This thick, creamy soup is fresh and full of flavour – perfect for a cool night or a rainy day.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 brown onion, roughly chopped</li> <li>1 leek, pale section, roughly chopped</li> <li>2 teaspoons olive oil</li> <li>1 brushed potato, peeled and roughly chopped</li> <li>1 cup rocket, finely chopped</li> <li>2 cloves garlic, crushed</li> <li>½ cup dry white wine</li> <li>1 large head of broccoli, stems included, roughly chopped</li> <li>1 litre vegetable stock</li> <li>Natural yoghurt/sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the olive oil in a large saucepan over a medium heat. Cook the onion, potato, leek and garlic, stirring for five minutes.</li> <li>Add the white wine to the pan and cook for an additional minute. Add the stock and bring to the boil. Simmer and cook for two minutes.  </li> <li>Add the broccoli and rocket to the pot and bring to the boil again. Turn the heat down and allow the soup to simmer for about 15 minutes, or until the broccoli is tender. Turn off the heat and allow to cool for 10 minutes.</li> <li>Add the soup to a blender and blend until smooth (alternatively, use a stick blender to pulse until smooth). Return to the saucepan and heat over a low setting. Season with fresh salt and pepper</li> <li>Serve with crusty toasted bread and a hearty dollop of fresh yoghurt or sour cream.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/asparagus-soup/">If you like this, you’ll love our asparagus soup</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/clam-chowder/">This New England clam chowder will warm you from the inside out</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/cauliflower-mash/">As an alternative to potatoes, try our cauliflower mash</a></strong></span></em></p>

Food & Wine

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Cherry Pie

<p>Try out this delicious, easy dessert classic yourself to bring sweetness and colour to your tabletop.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 cup of sugar (adjust according to the sweetness of your cherries)</li> <li>4 cups of sweet cherries, pitted</li> <li>¼ cup of flour</li> <li>½ teaspoon of cinnamon</li> <li>One double-crust pie crust</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>In a large zip-loc bag, add cherries, flour, sugar and cinnamon and toss.</li> <li>Preheat oven to 220°C.</li> <li>Place pastry in pie pan. Add tossed filling.</li> <li>Place top crust over pie. Cut ventilation slits and flute pie edges. Bake for 25 minutes.</li> <li>Reduce heat to 175°C and bake for an additional 25 to 30 minutes.</li> <li>Let cool – length of time with depend if you want to serve warm or cool. Cut and serve.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/08/pumpkin-pie/">Classic pumpkin pie</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/07/apple-butterscotch-pie/">Apple and butterscotch pie</a></span></strong></em></p> <p><a href="/lifestyle/food-wine/2015/07/pecan-pie/"><em><strong><span style="text-decoration: underline;">Pecan pie</span></strong></em></a></p>

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Tuna, corn and capsicum jacket potatoes

<p>A simple winter warmer that’s sure to fill you up, our tuna, corn and capsicum jacket potatoes are just too tantalisingly tasty for words.  </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 large potatoes</li> <li>425 can tuna in springwater, drained and flaked</li> <li>310g corn kernels, drained</li> <li>1 red capsicum, diced</li> <li>2 spring onion, chopped</li> <li>¼ cup mayonnaise</li> <li>Salt and pepper to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180°C.</p> <p>2. Scrub potatoes and prick with fork six times. Wrap in foil and bake for one hour or until tender. Remove from oven and leave to rest in foil.</p> <p>3. Mix tuna, corn, capsicum and mayonnaise in a bowl. Season with salt and pepper.</p> <p>4. Remove foil from potatoes and cut a cross across top of each potato.<br />  </p> <p>5. Top with tuna mixture. Garnish with spring onions.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/spinach-and-lentil-soup/">Spinach and lentil soup</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/vegetable-sausage-rolls/">Vegetable sausage rolls</a></strong></em></span></p>

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Broccoli quiche

<p>Hearty and healthy, this broccoli quiche is packed full of wholesome goodness and has plenty of flavour to boot.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>20g butter</li> <li>2 leeks, white part only, washed and thinly sliced</li> <li>300ml cream</li> <li>3 eggs</li> <li>2 egg yolks</li> <li>1/2 cup grated cheddar</li> <li>250g broccoli, cut into florets</li> <li>1 ¼ cups plain flour</li> <li>¼ cup polenta</li> <li>125g chilled butter, chopped</li> <li>1 egg</li> <li>2 teaspoons cold water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. To make the pastry, process flour, polenta and butter in a food processor until the mixture resembles breadcrumbs. Add egg and water and process until dough forms. Shape into a circle and wrap in plastic wrap. Place in the refrigerator for 20 minutes.</p> <p>2. Meanwhile, in a frying pan on medium heat, melt butter. Cook leek for five to eight minutes, stirring, until softened but not brown. Set aside to cool.</p> <p>3. Grease a loose-based tart tin. Roll pastry on a lightly floured surface until three-mm thick. Ease into prepared tin. Trim edges and prick the base with a fork. Chill for 10 minutes.</p> <p>4. Preheat oven to 200°C. Line pastry with baking paper and fill with rice (or pastry weights). Blind bake for 15 minutes. Remove paper and rice (or weights) and bake for another five minutes, until pastry is dry.                    </p> <p>5. To make filling, whisk together cream, eggs and egg yolks. Season. Spread leek over pastry shell. Scatter over half of the cheddar and then the broccoli. Carefully pour over the egg mixture and top with remaining cheddar. Bake for 10 minutes. Reduce oven to 180°C (or 160°C fan) and bake for another 30 minutes or until set. Serve warm. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2014/12/quiche-lorraine/">Quiche Lorraine</a> </strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/01/mini-smoked-salmon-quiches/">Mini smoked salmon and parsley quiches</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a></strong></em></span></p>

Food & Wine

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Broccoli salad with almonds and feta

<p>On a recent trip to Wellington reader Pam Shackleton visited the Ti Kouka Cafe on Willis St for lunch.</p> <p>Shackleton was impressed by its crisp and zesty broccoli salad. "It's the best I have ever tasted."</p> <p>We contacted the cafe and it happily supplied the recipe. </p> <p><strong> <span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 broccoli heads</li> <li>50ml olive oil</li> <li>1 teaspoon chilli flakes </li> <li>2 garlic cloves </li> <li>1 lemon, zested</li> <li>½ preserved lemon, thinly slice the skin only</li> <li>60g goat’s feta</li> <li>40g sliced almonds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Cut broccoli into desired size and blanch in boiling water with a pinch of salt for 30 seconds. Remove and cool. Heat pan to smoking point and add broccoli in one layer, sear for one minute or until slightly burnt looking. Allow to cool.</p> <p>2.  Combine the olive oil, chilli and garlic to create a dressing. In a large bowl top broccoli with dressing, feta, almonds, lemon zest and season. Serve at room temperature. </p> <p><em>Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p> </p>

Food & Wine

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Savoury Christmas mince pies

<p>A darling old friend once asked how people made the mince taste so sweet in Christmas mince pies… the inspiration for this savoury version!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>1 onion, finely chopped</li> <li>1 tablespoon cumin seeds</li> <li>3 cloves garlic, crushed</li> <li>500g lamb mince</li> <li>⅓ cup dried apricots, finely chopped</li> <li>3 tablespoons finely chopped rosemary</li> <li>1 teaspoon ground cumin</li> <li>2 tablespoons flour</li> <li>½ cup lamb stock</li> <li>¼ cup red wine</li> <li>2 teaspoons Worcestershire sauce</li> <li>900g ready-rolled savoury shortcrust pastry</li> <li>1 egg</li> <li>1 tablespoon whole milk</li> <li>2 tablespoons sesame seeds (optional)</li> <li>½ cup good-quality apricot chutney</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat the oil in a large, heavy-based saucepan, add the onion and cumin seeds, season with salt and freshly ground black pepper and cook over a gentle heat for 10 minutes or until softened but not coloured. Add the garlic and cook for 2 minutes. Add the lamb mince and increase the heat to medium. Cook for 5 minutes, breaking up the mince with a fork.</li> <li>Add the apricots, rosemary and ground cumin and cook for another 5 minutes, stirring occasionally. Sprinkle in the flour and cook, stirring well, for 2 minutes. Add the stock, wine and Worcestershire sauce and mix to combine. Bring to a simmer and cook for another 20 minutes, stirring occasionally, then remove from the heat and cool completely.</li> <li>Preheat the oven to 200˚C and spray two 12-hole muffin tins with baking spray. Cut circles in the pastry 1cm larger than the diameter of the tops of the holes. Press into the tins and fill with the lamb mixture. Top with pastry lids or go wild decorating with pastry cut-outs.</li> <li>Whisk the egg with the milk and brush over the pies, sprinkling with sesame seeds if desired. Bake for 25 minutes or until golden. Serve with apricot chutney.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Tamara West/Stuff.</em></p>

Food & Wine

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Fruit mince pies

<p>Christmas wouldn’t be complete with out some fruit mince pies. Luckily Anne Taylor shares this fab recipe that has gorgeous star tops for the pies. Very festive indeed.</p> <p><strong>Makes:</strong> 20</p> <p><strong>Preparation time:</strong> One hour</p> <p><strong>Cooking time:</strong> 25 minutes</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>750 g seeded raisins</li> <li>125g mixed peel</li> <li>1kg cooking apples</li> <li>375g currants</li> <li>250g sultanas</li> <li>185g shredded suet</li> <li>½ teaspoon mixed spice</li> <li>4 tablespoons lemon juice</li> <li>Finely grated rind of 2 lemons</li> <li>3 cups sugar</li> <li>6 tablespoons rum, brandy or sherry</li> </ul> <p><em>Pastry</em></p> <ul> <li>4 cups of self raising flour</li> <li>250g butter</li> <li>1 egg separated</li> <li>¾ cup of milk </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Finely chop or mince the raisins and peel. Peel core apples and chop or mince the apples (do this in my kitchen wiz). </li> <li>Place raisins and apples in a large bowl with the other fruit, suet and spice (I melt suet in the microwave and pour over the mixture). Add lemon juice, rind, sugar and brandy.</li> <li>Mix thoroughly and leave to stand overnight.</li> <li>To make pastry, mix butter and flour in a kitchen wiz. While still turning put in half a cup of milk and egg yolk. If this amount is not enough I put in another quarter of a cup of milk. </li> <li>Turn pastry mix onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.</li> <li>Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry. The egg white can be used as a glaze for the top of the pies. </li> <li>Line a 20-capacity muffin pans with pastry discs. Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20 to 25 minutes or until light golden. Set aside in the pans for five minutes to cool before transferring to a wire rack to cool completely.</li> </ol> <p>NOTE: You can put fruit filling into sealed containers in the fridge for a couple of months or even freeze if you wish.</p> <p><em>To read more of Anne’s recipes you can visit her blog <span style="text-decoration: underline;"><strong><a href="http://aussie-products.com.au/category/recipes/">here</a></strong></span> or her Facebook page <span style="text-decoration: underline;"><strong><a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a></strong></span>.</em></p>

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Tuna and olive empanadas

<p>An empanada is a popular pastry in Latin America and Spain. The name comes from the Spanish verb empanar which means to wrap or coat in bread.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 20-24</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span> </strong><br /> <em>For the smoked paprika pastry</em></p> <ul> <li>420g flour</li> <li>1 teaspoon sweet smoked paprika</li> <li>1 teaspoon salt</li> <li>150g unsalted butter, diced</li> <li>75g cream cheese</li> <li>1 egg, lightly beaten </li> <li>1 tablespoon cider vinegar</li> </ul> <p> </p> <p><em>For the filling</em></p> <ul> <li>425g can tuna in oil</li> <li>1 onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>½ red chilli, finely chopped</li> <li>2 anchovies, chopped</li> <li>½ teaspoon sweet smoked paprika</li> <li>1 roasted red pepper (from a jar), chopped</li> <li>2 tablespoons capers</li> <li>¼ cup olives, pitted, roughly chopped</li> <li>2 tablespoons finely chopped flat-leafed parsley</li> <li>3 eggs, 2 hard-boiled and roughly chopped, </li> <li>1 lightly beaten with a little water </li> <li>Chutney to serve (optional)</li> </ul> <p> </p> <p><strong><span style="text-decoration: underline;">Method:</span> </strong></p> <p><em>For the smoked paprika pastry</em></p> <p>1. Sift the flour, paprika and salt together then put into a food processor with the butter and cream cheese. Blitz briefly to a coarse crumb so bits of butter are still visible. <br /> <br /> 2. Add the egg and vinegar and enough iced water for it to just come together (start with ¼ cup then add by the tablespoon as necessary, up to about ½ cup). <br /> <br /> 3. Tip onto a clean bench and bring together. Wrap in plastic wrap and refrigerate for at least 30 minutes. <br /> <br /> 4. Divide the dough in 2 and roll out each piece between 2 layers of baking paper, lightly dusting with flour, to 3mm thick.<br /> <br /> 5. Cut the pastry into 12cm rounds, re-rolling the scraps and cutting again. Refrigerate the pastry rounds for at least 30 minutes before using.<br /> <br /> <em>For the filling</em></p> <p>1. Drain the oil from the tuna, reserving 2 tablespoons. Heat a frying pan, add the reserved tuna oil and the onion and fry for 10 minutes or until soft. <br /> <br /> 2. Add the garlic, chilli and anchovies and fry for a few more minutes then add the paprika and cook for another minute. <br /> <br /> 3. Add the roasted pepper, capers, olives and tuna and stir to combine. Remove from the heat and stir in the parsley and hard-boiled eggs. Cool before using.<br /> <br /> 4. Spoon 1 tablespoon of filling into each pastry round and brush the edges with egg wash. Fold the pastry upwards at 3 evenly spaced points so they meet in the middle. (It's easiest to bring 2 sides together, pinch together, then bring up the third side.) <br /> <br /> 5. Seal the edges tightly to prevent them from opening during baking. Alternatively, you can fold the rounds in half into semicircles and crimp the edges together. <br /> <br /> 6. Put the empanadas onto a baking paper-lined tray and refrigerate until ready to cook – it's best if they can have 30 minutes in the fridge before baking. </p> <p>When ready to bake, preheat the oven to 200°C and brush the empanadas with the egg wash. Bake for 20-25 minutes or until the pastry is golden. Serve with chutney, if desired.</p> <p><em>Written by Ginny Grant. First appeared on<a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><strong> Stuff.co.nz.</strong></span></a></em></p>

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Spiced lamb and eggplant pies

<p>These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking). </p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 14</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>850g lean lamb mince</li> <li>2 teaspoons cumin seeds</li> <li>1 red onion, finely chopped</li> <li>2 small eggplant, cut into 3cm pieces</li> <li>4 cloves garlic, crushed</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>½ teaspoon cinnamon</li> <li>2 tablespoons plain flour</li> <li>400g tin crushed tomatoes</li> <li>¼ cup currants</li> <li>½ teaspoon chilli flakes</li> <li>½ cup pine nuts</li> <li>7 sheets (1kg) ready rolled puff pastry</li> <li>1 egg, whisked</li> <li>2 tablespoons sesame seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes.</p> <p>2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool.</p> <p>3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base.</p> <p>4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney.</p> <p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Tuna with potatoes

<p>With the current fashion for serving tuna rare, traditional Mediterranean long-cooked tuna dishes, which treat this meaty fish like chicken or veal, seem to have been forgotten.</p> <p>The following is such a dish, with slices of tuna braised in the oven on a flavour base of slow-fried vegetables and herbs and sliced potatoes. All it needs to complete the meal is a green salad to follow. This is a gluten-free recipe.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 tablespoons olive oil</li> <li>2 onions, finely chopped</li> <li>1 small carrot, finely diced</li> <li>2 stick celery, thinly sliced</li> <li>1 large sprig fresh thyme</li> <li>2 cloves garlic, finely chopped</li> <li>Zest of 1 large lemon</li> <li>3 tablespoons capers</li> <li>6 anchovy fillets, chopped</li> <li>100ml white wine</li> <li>Salt and freshly ground black pepper</li> <li>800g floury potatoes, peeled and sliced 1cm</li> <li>700g skinned and boned tuna, sliced 3cm thick</li> <li>350ml chicken stock</li> <li>2 tablespoons butter</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 190°C. Heat the oil in a large frying pan over moderate heat and add the onion, carrot, celery, thyme, garlic, lemon zest, capers and anchovies. Fry gently without browning for about 15 minutes or until the onion is soft.</li> <li>Add the wine and let it bubble for about 20 seconds.</li> <li>Season with salt and pepper.</li> <li>Put half the sliced potatoes into an ovenproof casserole then place half the onion mixture on top. Put the tuna slices in next in an even layer. Top with the remaining onion mixture then the remaining potato slices.</li> <li>Pour the stock over everything, dot with the butter and cover tightly. Place in the oven for 45 minutes until the tuna is well cooked and the potatoes tender. Uncover and allow the top potatoes to brown.</li> <li>Remove from the oven and allow to stand for 5 minutes. This is good with a dollop of home-made aioli or garlic mayonnaise.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Kieran Scott.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.</span></strong></em></p>

Food & Wine

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Macadamia chicken with green pea and broccoli mint smash

<p><em><strong>Nutritionist Joanna McMillian shares her recipe for macadamia chicken with green pea and broccoli mint smash.</strong></em></p> <p>This one is sure to become a family favourite. The crunchy nut and seed topping is divine with the chicken, but the real winner is the smash. Even the kids ask for extra veggies when I serve them this way! Bigger eaters can simply take two pieces of chicken. You could further boost the plant content by adding steamed leafy greens or a simple green leaf salad.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 rosemary sprigs, leaves picked</li> <li>1 garlic clove</li> <li>Grated zest of 1/2 lemon</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tarragon, finely chopped</li> <li>200g broccoli, chopped</li> <li>140g frozen peas</li> <li>2 handfuls mint, leaves roughly chopped</li> <li>6 basil leaves, finely shredded</li> <li>Freshly ground black pepper</li> <li>2 tablespoons grated parmesan cheese</li> <li>2 x 200 g skinless chicken breast fillets</li> <li>40g goat’s cheese</li> <li>400g small potatoes in their skins (chat or kipfler are ideal)</li> <li>1 tablespoon extra-virgin olive oil (see note)</li> <li>40g raw macadamia nuts</li> <li>30g raw almonds</li> <li>2 tablespoons sunflower seeds</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>Pinch of salt flakes</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to fan-forced 180°C. Line a baking tray with baking paper.</li> <li>Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour.</li> <li>Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.</li> <li>Cut the chicken breasts horizontally to give you four chicken fillets.</li> <li>Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.</li> <li>Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan.</li> <li>Cook for two to three minutes, or until soft enough to mash.</li> <li>Strain any water from the vegetables, then mash roughly with a fork.</li> <li>Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine.</li> <li>Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.</li> </ol> <p>Note – Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10g per serve.</p> <p><img width="175" height="230" src="https://oversixtydev.blob.core.windows.net/media/35184/book-cover_get-lean-stay-lean_joanna-mcmillan_175x230.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (1)" style="float: right;"/></p> <p>How delicious! Do you think you’ll try this recipe?</p> <p><em>Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Spicy tuna pasta bake

<p>All you need for this spicy tuna pasta bake dish is a few items that are likely in your pantry.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>500g penne pasta</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>2 garlic cloves, crushed</li> <li>175g of corn</li> <li>700g jar tomato passata</li> <li>1 tablespoon dried Italian mixed herbs</li> <li>2 teaspoons white sugar</li> <li>11/2 teaspoons salt</li> <li>1 to 2 teaspoons dried chilli flakes</li> <li>425g can tuna in olive oil, drained, flaked</li> <li>1/2 cup grated mozzarella cheese</li> <li>1/2 cup grated tasty cheese</li> <li>Finely chopped fresh flat-leaf parsley, to serve</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat the oven to 180ºC.</p> <p>2. Cook the pasta al dente in accordance with packet instructions. Drain and then return to pan.</p> <p>3. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for three minutes or until lightly browned. Add the herbs, passata, corn, sugar and salt. Season with pepper. Add chilli, to taste. Bring to a simmer. Reduce heat to low. Simmer for 3 minutes.</p> <p>4. Pour sauce over pasta in pan. Add tuna. Toss to combine.</p> <p>5. Transfer mixture to a baking dish. Sprinkle with cheeses. Bake for 25 minutes or until cheese is melted and golden.</p> <p>6. Divide between serving bowls and sprinkle parsley.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</strong> <strong><span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

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