Family Mess Hall - whole food meals dinners recipes

Ethiopian Berbere spice mix is a complex combination of herbs and spices.  It's perfect for spicing up a basic roast chicken.  Serve with a refreshing cold salad or with hot roasted vegetables and cous cous. Ingredients: 1 whole chicken 2 tblsp olive oil 1-2 tsp salt Berbere Spice Mix 3 tblsp paprika 2 tblsp red pepper flakes / chilli powder 2 tsp ground cumin 4 cardamom pods (seeds removed and crushed) 2 tsp dried basil 1 tsp ground coriander 1 tsp ground fenugreek 1 tsp ground cinnamon 1 tsp ground black pepper 1/2 tsp ground cloves 1/2 tsp allspice 1/2 tsp nutmeg 1/2 tsp ground ginger Method: 1. Preheat oven to 180C. 2. Combine spices to create spice mix. 3. Rub 2 - 3 tblsp of spice mix onto chicken. 4. Drizzle with olive oil and sprinkle with salt. 5. Roast chicken for 1 hour or until chicken is cooked to 75C in the thigh. 6. Rest for 15 - 30 minutes then carve and serve.    

  San choy bao is a delicious Chinese entree or main meal that you can make with any leftover meat you have on hand.  Simply finely dice the meat and stirfry with a mix of fresh crunchy vegetables.  Add condiments and spices and wrap and fresh crunchy lettuce leaf. San Choy Bao Ingredients: 2 baby cos lettuce 1 small onion (finely chopped) 3 dried shiitake mushrooms (soaked in hot water) 1 medium carrot (finely diced) 1 cup leftover cooked meat (pork, beef or chicken all work) 1 tblsp oyster sauce 1 tbsp shaoxing rice wine 2 tsp soy sauce 0.5 tsp Chinese five spice 1 tsp sesame oil 0.25 cup of toasted peanuts / cashews (coarsely crushed) 1/4 cup of fresh coriander including stalks (finely chopped) Method: 1. Wash lettuce and separate into individual leaves.  Set aside. 2. Heat one tablespoon oil in a fry pan and stir fry onion, carrot and mushrooms until softened and fragrant. 3. Add the meat and flavourings and continue to cook until vegetables are cooked through an...

  Ingredients: 500g ground beef 0.5 tsp salt  0.5 tsp ground black pepper 1 tsp dried oregano 1 cup orzo / risoni 1 cup vegetable / chicken stock 1 tin crushed tomatoes 1 tsp oregano 1 tsp basil 1 small onion (finely diced) 1 tblsp olive oil 2 cloves crushed garlic 1 carrot (1cm dice) 1 medium zucchini (sliced) 0.5 eggplant (1cm dice) 1 punnet cherry tomatoes (halved) 0.5 - 1 cup grated cheese Method: Make the meatballs 1. Combine ground meat, salt, pepper and oregano. 2. Form small teaspoon sized balls.  Set aside.  Assemble the orzo bake 1. Pour dried orzo into a baking dish and top with vegetables.   2.  Combine stock and crushed tomatoes with oregano, basil and garlic and gently pour over the orzo. 3.  Top with raw meatballs and cheese. Cover with foil. 4. Bake in 180C oven for 30 minutes then a further 15 minutes un covered.

Use your sourdough starter to create a quick and easy sandwich loaf which cuts like a dream. This sliceable grainy sourdough includes tasty seeds and grains to increase our intake of healthy fats and protein.   Grainy sourdough sandwich bread loaf Ingredients: Sponge: 2 tbsp fed sourdough starter 132g water 132g plain flour Bread dough: All sponge 304g water 2 tbsp oil & sugar 2.5 tsp salt 408g flour 40g wheat germ 86g potato flour 4 tsp bread improver 4 tsp yeast 100g seed mix (combination of sunflower, pumpkin, sesame, chia, linseed and ground almonds) Method: Make the sponge 1. Combine sponge ingredients in a bowl.  Cover and set aside in a warm spot to ferment.  It's ready when many bubbles have formed under the surface. Make the bread dough. 1.  Combine all ingredients including the levain and knead for five minutes. Form a soft ball. 2. Drizzle with 2 tsp olive oil and cover.  Set aside in warm spot to rise for 1.5 - 2 hours. 3. Prepare large loaf...

A chocolate cake like no other, panforte is packed with dried fruits and nuts and has a rich chewy, chocolatey flavour. Chocolate panforte - Italian Christmas cake Ingredients: 1/2 cup plain flour 1/4 cup cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon finely ground black pepper 1 cup hazelnuts or pecans 1 cup roasted almonds 1 cup candied mixed peel 2/3 cup coarsely chopped dried figs 1/3 cup dried currants, cranberries or apricots 1/2 cup honey 3/4 cup soft brown sugar 30 grams butter 1/2 cup icing sugar (for serving) Method: Preheat the oven to 150°C/130°C fan-forced. Grease a 20cm springform tin and line the base with baking paper. Sift the flour, cocoa and spices into a large bowl. Add the nuts and fruit; toss to combine. Place the honey, sugar and butter in a small saucepan; stir over a medium heat until the sugar is dissolved. Bring to a simmer for about 45 seconds. Pour the h...

Here's a spicy, crunchy dinner salad packed with healthy proteins and flavourful vegetables. Warm salad of roasted cauliflower, sweet potato and chickpeas with spiced beef crumble Ingredients: 1/2 cup natural yoghurt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp cinnamon 1 tin drained chickpeas 2 cups cauliflower florets 1 medium sweet potato ((diced into 1 cm cubes)) 400 g ground beef / lamb 1/2 - 1 tsp ground cumin 1/2 tsp ground coriander 1/2 onion ((finely diced)) 1 tsp minced garlic 1 bunch fresh coriander leaves 2 cups baby spinach leaves 2 cups blanched green beans extra greek yoghurt (to serve) Method: Preheat oven to 200 degrees c. In a bowl, combine chickpeas, spices, yoghurt, cauliflower and sweet potato until all ingredients are evenly coated. Season with salt and pepper and roast on an oiled baking tray for 30 minutes or until sweet potato is cooked through. While the chickpeas are roasting, cook beef, spices and onion in a fry pan on...

Tender veal meatballs with ricotta and pinenuts drenched in rich tomato sauce. Ricotta meatball in tomato sauce Ingredients: 500 grams veal, beef or pork mince 1 cup ricotta cheese 1/4 cup toasted pine nuts 1 egg 1/2 cup breadcrumbs 1/4 cup chopped fresh basil 1/2 tsp salt 1/2 tsp pepper 1/2 large jar passata 1 tin crushed tomatoes 1 large onion ((finely diced)) 2 cloves crushed garlic 1 large carrot ((finely diced)) 2 tbsp olive oil 1/2 cup white wine Method: Combine veal, breadcrumbs, egg, ricotta, basil, pine nuts, salt and pepper in a bowl. Roll into golf ball sized balls and placed in a pre-heated and oiled fry pan. Cook on medium heat until golden. Add diced onion, garlic, and carrot the pan and gently stir until vegetables have softened. Deglaze pan with white wine then add crushed tomatoes and passata. Cover the pan with a lid and simmer on medium low heat for 20 - 30 minutes. Season the sauce to taste and serve with al dente pasta of your choice.

Bircher Muesli Oats soaked in apple juice and mixed with fruit and nuts. 2 cups traditional oats 4 cups apple juice 1 granny smith apple (grated) 1/2 cup chopped dried, fresh or frozen berries 1/2 cups toasted nuts / seeds (e.g. almonds, peanuts, pepita, sunflower seeds) 1/2 tsp cinnamon 1 cup greek yoghurt (to serve ) Except yoghurt, mix all ingredients in a lidded container. Cover and place in the fridge overnight. Serve with a dollop of yoghurt and extra fresh fruit if required.

Lighter eggplant parmigiana Ingredients: 2 large eggplants 1/4 cup olive oil 500 g ricotta cheese 1 egg 4 tbsp parmesan cheese 1 large jar pasta sauce / passata 1 bunch basil salt and pepper Method: Preheat oven grill to 200 degrees C. Slice eggplant into 0.5 - 1cm round slices and place on baking tray. Change oven setting from grill to fan forced oven. Lower temperature to 180 degrees C. Brush eggplant with olive oil on both sides, season with salt and pepper and grill for 5 - 7 minutes on each side until golden and softened. In a bowl, mix together ricotta, egg, julienned basil. Season with salt and pepper. In an oven proof dish, layer eggplant with ricotta mixture and passata. Top with parmesan cheese and bake for 40 - 45 minutes until golden on the top and bubbly around the edges.

Yellow chicken curry - Malaysian style This most basic yellow chicken curry is mildly spiced but packed with flavour. Any yellow curry blend can be used but I love this combination of turmeric, fenugreek, coriander, chilli celery and black pepper. It's a quick and easy one-pot curry that's great for weeknight dinners and includes a good serve of low cost vegetables.  Ingredients: 1 tbsp vegetable oil 2 medium onions ((roughly chopped)) 2 tsp garlic ((minced)) 2 tsp fresh ginger ((minced)) 1/4 tsp belanchan ((optional)) 2 kg bone-in thighs or drumsticks 2 tbsp Keen's curry powder ((or your own favourite yellow curry blend)) 3 medium carrots ((sliced 0.5cm thick, skin on)) 5 medium potatoes ((4cm / 1 1/2 inch dice, skin on)) 2 stalks lemon grass ((left whole)) 1 cinnamon stick 1 cup reduced fat coconut milk 2 tbsp tamarind paste ((optional)) 1 cup stock 1 tsp salt 1 tsp sugar 1/2 cup roasted peanuts ((optional garnish)) 1 cup fresh coriander leaves ((optional ...

Festive stuffed pumpkin with rice, bacon, dried fruit and spice This stuffed pumpkin with rice, bacon, dried fruit and spice is absolutely delicious and luscious.  It's an amazing addition to your festive spread and can be served either warm as a salad or hot from the oven.    Ingredients: Roasted pumpkin 1/2 large pumpkin (approx 4kg) ((ie. use 2kg of pumpkin) ) 2 tbsp olive oil 1 tsp salt 1 tsp cinnamon 1 tsp dried thyme 1/2 tsp allspice 1/2 tsp ground coriander Rice stuffing 1 cup rice 1 rasher fatty bacon ((chopped) (optional)) 2 tbsp butter 1 tbsp honey 1 onion ((finely diced)) 1/4 cup mixed dried fruit ((raisins, currants, sultanas, citrus peel)) 1/4 cup chopped nuts ((almonds, pecans, walnuts)) 1 cup water / stock 1 cup plain greek yoghurt ((for dressing)) 1 cup fresh coriander leaves ((for garnish)) Method: Preheat oven to 180C / 350F Slice your 4kg pumpkin in half horizontally and scoop out the seeds to create a bowl shaped cavity.  Driz...

Garlic mushroom and almond quinoa pilaf This garlic mushroom and almond quinoa pilaf make a delicious quick, vegetarian lunch or fabulous side dish.  It's a great substitute to stuffing and can be served with roast meats during the festive season.  It's extremely versatile and can be served hot or cold.   Ingredients: 1 cup dried quinoa ((prepared as per packet instructions)) 2 tbsp extra virgin olive oil 1 lemon ((zested and juiced)) 1/4 cup flat leaf parsley ((finely chopped)) 1/4 cup silvered almonds ((toasted in dry pan until golden)) 2 tbsp butter 2 tsp garlic ((finely chopped)) 400 grams mushrooms ((roughly chopped)) 1/4 cup parmesan cheese ((grated)) Method: Prepare quinoa as instructed on the package.  1 cup yields approximately 3 cups of cooked quinoa.  Fluff the quinoa and dress with lemon juice, zest, olive oil and parsley. In a hot frypan, melt and brown butter then add garlic and mushrooms.  Saute until the mushrooms are softened and golde...

Vegetarian Indian spiced cauliflower, potato and pea pastie These tasty potato, cauliflower and pea pasties are flavoured with Indian spices and a little tomato for a sweet and sour kick. They're conveniently portable and great addition to a lunchbox or picnic spread.  Make the curried cauliflower and potato filling Ingredients: 1/2 head cauliflower ((cut into small florets)) 4 potatoes ((1cm dice)) 1 tbsp oil / ghee 1 onion ((chopped)) 3/4 cup peas 1 tsp mustard seeds 1 tsp nigella seeds 1 tsp ground cumin 1 tsp Keen's curry powder 1/2 tsp ground coriander 1 tsp fennel powder 1/2 cup tomato passata 1/2 cup fresh coriander ((chopped)) Method: Place chopped cauliflower and potato in a microwave safe dish and add a 1/4 cup of water.  Cover and microwave on high for 6 minutes.  Drain well. In a frypan on medium high heat, saute onions and spices in 1 tbsp oil for five minutes. Add drained potato, cauliflower and peas.  Continue to stir fry until fragrant (approximately ...

Classic Spaghetti Bolognese Ragu (rich pasta sauce) There's nothing fancy about this spaghetti Bolognese ragu recipe but it's oh so good! This classic Italian recipe includes all your pantry favourites; tomato passata, white wine, dried oregano. Also add the holy trinity of flavour bases - onion, carrot and celery.  Nutritional analysis is for sauce only.  It does not include parmesan cheese. Ingredients: 4 tbsp olive oil 1 large onion ((finely diced)) 1 stick celery ((finely diced)) 1 large carrot ((finely diced)) 1 tsp garlic ((minced)) 1/4 cup flat leaf parsley ((finely chopped)) 2 bay leaves 250 grams ground veal mince 250 grams ground pork mince 1 cup dry white wine 700 grams tomato passata (or 2 tins crushed tomatoes) 1 tsp oregano 1 cup water 1 tsp sugar 1/2 tsp nutmeg 1/2 cup milk 1/2 bunch fresh basil (for garnish) 1/2 cup grated parmesan cheese (for garnish) 1/4 cup pine nuts (for garnish - optional) Method: In a large chef's pan, heat olive oil and saute on...

Ricotta, cinnamon and apple muffins It's always a challenge to find tasty lunchbox recipes that pack nutritional punch.  These apple, ricotta and almond muffins are delicious to eat and are packed with fresh fruit, protein, dairy and superfood (almonds).  They're gently spiced with cinnamon and fragrant with lemon zest.   Ingredients: 2 cups all purpose flour 1/4 cup brown sugar 2 tsp baking powder 1 tsp cinnamon 1/2 tsp salt 1 egg 150 mL milk 1/4 cup vegetable oil 1/3 cup honey 2 cups ricotta 1 tsp lemon zest 1 cup diced apple ((0.5cm cubes with skin on)) 1/2 cup flaked almonds Method: Preheat oven to 180 C / 350 F Place dry ingredients in a mixing bowl and then add wet ingredients excluding apples and almonds. Mix to combine. Gently fold through apples and almonds.   Bake muffins for 25 minutes or until golden and inserted skewer comes out clean.  

This simple creamy roasted tomato soup and caramelised onion grilled cheese toastie offers the ultimate comfort after a long day. You'll spend fifteen minutes in the kitchen and the rest of the time with your feet up! Creamy roasted tomato soup and caramelised onion grilled cheese toastie This simple creamy roasted tomato soup and caramelised onion grilled cheese toaastie offers the ultimate comfort after a long day. You'll spend fifteen minutes in the kitchen and the rest of the time with your feet up!  I recommend putting potato chips onto your grilled cheese sandwich once it has been toasted for additional salty crunch. 1 kg fresh tomatoes ((halved)) 1 large carrot ((chopped and microwave steamed for 5 minutes)) 1 large onion ((quartered)) 4 tbsp olive oil 1 tsp garlic ((minced)) 1 tsp dried oregano 1 tbsp tomato paste 3 cups stock 1/4 cup cream Caramelised onion grilled cheese toastie 1-2 onion ((thinly sliced - approx 2 cups)) 1 tbsp butter 1/2 tsp caraway seeds ((optional...

Caesar Salad with asparagus This epic chicken caesar salad has a light but extremely tasty Caesar dressing  1- 2 heads baby cos (romaine) lettuce ((roughly shredded)) 4 slices sourdough bread ((cut into strips)) 1 large skinless chicken breast ((poached or rotisserie)) 10 spears asparagus ((halved and blanched)) 1 handful bean sprouts 3 rashers bacon 4 eggs ((poached, boiled or fried)) 2 tbsp Vietnamese fried shallots ((optional)) Dressing 1/2 cup greek yoghurt 3 tbsp whole egg mayonnaise 4 tbsp parmesan cheese ((finely grated)) 1 tbsp lemon (juice and zest) 1 tbsp worcestershire sauce 1- 2 tsp minced garlic 1 anchovy ((optional - substitute for more cheese)) 1/2 tsp salt 1/2 tsp black pepper Preheat oven grill (broiler) to 200 C / 390 F Poach a large skinless chicken breast in simmering water for 15 minutes with a lid on.  Transfer chicken to a bowl and cool.  Shred and set aside.   Place sourdough fingers and bacon rashers on a large tray....

This traditional one bowl Christmas cake is richly laden with dried fruit, nuts and seeds and bittersweet caramel tones.  Bake it four to ten weeks in advance of Christmas to ensure that the flavours can mature, the whiskey can absorb, and the alcohol can evaporate. One bowl, whiskey soaked Christmas cake This traditional one bowl Christmas cake is richly laden with dried fruit, nuts and seeds and bittersweet caramel tones. Bake it four to ten weeks in advance of Christmas to ensure that the flavours can mature. 400 grams sultanas 150 grams raisins 150 grams currants 100 grams dried cranberries 100 grams dried apple ((finely chopped)) 100 grams candied orange / lemon peel ((finely chopped)) 50 gram glace cherries ((halved)) 1 large orange ((zest and juice)) 1 large lemon ((zest and juice)) 250 grams butter 200 grams brown sugar 150 mL your favourite whiskey ((plus extra for feeding)) 2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp ground coriander 1/4 tsp all spice 1/4 ...

This tasty and super simple chargrilled chicken is broiled under the oven grill for 40 minutes until juicy and tender.  You only need four ingredients (besides salt and pepper) and most are pantry staples.  Season your chicken with fresh lemon, lemon zest, sage, olive oil and chilli. Chicken alla diavolo - Butterflied and broiled This tasty and simple chargrilled chicken is broiled under the oven grill for 40 minutes until juicy and tender. Lemon, sage, olive oil and chilli 1 whole chicken (medium size) ((butterflied)) 2 lemons ((one juiced and zested) (one sliced)) 2 tbsp olive oil 2 tsp garlic ((minced)) 1/2 - 1 tsp chilli powder 6 sage leaves 1 tsp salt 1 tsp ground black pepper Preheat oven grill / broiler to 230 C / 445 F If the chicken has been refrigerated, take it out and place it on the bench for thirty minutes to raise the temperature closer to room temperature.  This will speed up the cooking time.   Place butterflied chicken on...

Pulled pork - 6 hour slow cooked This spice crusted pork shoulder is slow cooked in the oven for 6 hours until  tender and succulent.  A punnet of cherry tomatoes add sweet and sour liquor to the braised liquid and form that base of the ketchup-y barbecue sauce.  Shred your pork and serve on tortilas, on a burrito, with rice or baked potatoes.. the options are almost endless.   Ingredients: 1.5 kg pork shoulder 1/4 cup brown sugar 1 tbsp ground coffee 2 tbsp paprika 2 tsp oregano 1 tsp thyme 1 tsp cumin 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp garlic powder 1 tsp rosemary ((finely chopped)) 1-2 tsp salt 1 tsp ground black pepper 1-3 tsp chilli powder or flakes ((optional)) 1 punnet grape or cherry tomatoes (500g) 1 cup water 1/4 cup apple cider vinegar BBQ Sauce pan juices 1/4 cup barbecue sauce 1/4 cup tomato ketchup 1 tbsp worcestershire 1 tsp chilli powder ((optional)) Method: Preheat oven to 130 C /  265 F Sprinkle all spices, herbs, gro...