Family Mess Hall - whole food meals dinners recipes

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...

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...

Creamed corn fritters Use your pantry staples to make these delicious creamed corn fritters.  Serve them with poached eggs and bacon for a delicious breakfast or brunch. Ingredients: 3/4 cup cornmeal / fine polenta 1 1/4 cup plain flour 1 eggs 1 tin corn kernals ((approx 400 grams)) 1 tin creamed corn ((approx 400 grams)) 1/2 - 1 tsp salt 1/2 tsp ground black pepper 1/4 cup fresh coriander leaves 1 stalk spring onion ((chopped)) Method: Combine all ingredients in a mixing bowl. Heat 2 - 4 tbsp oil in a fry pan on medium high heat.   Dollop in spoonfuls of creamed corn fritter batters and fry until golden one side.  Turn fritters and continue to cook for approximately 2 - 3 minutes or until cooked through, golden and crisp. Drain the fritters on a wire rack to help them crisp up.  Serve hot.

This fun and tasty meal is delicious throughout the warmer months of the year and will please all members of the family.  The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken.  Baked satay chicken wings with slaw rice paper rolls This tasty meal is delicious throughout the warmer months of the year and will please all members of the family. The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken.   Calories include chicken wings only. 1 kg chicken wings ((approximately 10)) Satay chicken wing marinade 1 tsp ground turmeric 1/2 tsp ground cumin 1 tsp ginger ((minced)) 1 tsp garlic ((minced)) 1 tbsp sesame oil squeeze of lemon ((juice only)) 4 tbsp peanut butter ((melted in the microwave 20 seconds)) 2 tbsp soy sauce 1 stalk spring onions ((chopped)) 1 handful...

Here's a highly nutritious sweet treat to take with you as you go about your business.  Superfood honey oat bars are loaded with dried blueberries, pumpkin and sunflower seeds, coconut, almonds and fibre rich oats.  You'll enjoy the honey butter flavour and the mild scent of cinnamon.  Moreover, the chocolate chips take the yum factor through the roof! Superfood honey oat bars These honey oat bars are packed with delicious superfoods and will provide you with a sweet, tasty and highly nutritious snack.   2 cups oats 1/2 cup desiccated coconut 1/2 cup sunflower seeds 1/2 cup flaked almonds 1/2 cup dried blueberries ((or other dried fruit)) 1/2 cup chocolate chips 50 g butter ((melted but cool)) 2/3 cup honey 1/4 cup soft brown sugar 1/2 tsp salt 1/2 tsp ground cinnamon Preheat oven to 180 C / 350 F. Lined a 30cm (12 inch) square oven proof dish.  Combine all dry ingredients together in a bowl.   Combine cooled melted butter with honey, brown su...

Pork Adobo Pork Adobo is an extremely flavoursome braised meat dish that plays on sweet, sour, deeply savoury and creamy flavours. Soy sauce provides the salty and savoury base while the creamy, sweet coconut cream offsets the sour vinegar. Whole peppercorns add a little spice and bay leaves, an earthy herbal aroma. Ingredients: 1 kg pork shoulder (1 inch dice) 80 mL soy sauce 80 mL Chinese black (Chinkiang vinegar) 2 - 4 tbsp brown sugar (add to taste) 1 cup water 1 tin coconut milk 10 whole black peppercorns 2 bay leaves 1 tsp minced ginger 2 tsp minced garlic Method: Marinate the pork in all other ingredients except 1 cup of water, over night. Heat a wide pan to medium high heat. Add a little oil and brown the pork in the pan to seal. Add all ingredients (or the saved marinade plus water) to the pork and bring it to a simmer. Cover the pan with a lid for 20 minutes then remove the lid and continue to simmer for another ten minutes or until the sauce is well reduced, thickened and in...

Mex-tinged chicken schnitzel rice bake Ingredients:  Chicken schnitzel 2 skinless chicken breasts 1 1/2 cups breadcrumbs 3/4 cup flour 2 eggs (beaten) 1/2 tsp each of ground cumin, coriander and paprika (chilli powder to taste is optional) 1/2 tsp salt Mexican spiced tomato sauce 1 tin crushed tomatoes 1 tsp garlic (minced) 1 tsp each of ground cumin, coriander and paprika 1 tsp cocoa powder 1 tsp sugar Rice and vegetable mixture 3-6 cups cooked rice (cold or hot) (adjust this amount to suit your own rice to vegetable ratio) 1/4 cup fresh coriander (chopped) 1 onion (chopped) 1 green capsicum (chopped) (Option: dice or slivers) 1 tin black or red beans (drained and rinsed) 1 tin corn kernals (or 1 cup fresh from the cob) Optional toppings 1-2 cups grated cheese (Adjust the amount of cheese to your liking) 1 cup sour cream or plain yoghurt 1/4 cup fresh coriander (chopped) tabasco sauce (to increase the the chilli factor) Method: Preheat your oven to 180 degrees C / 350 degrees F. M...

Pork broth congee Ingredients: 1 kg pork ribs 3 litres water 1 cup rice 4 tbsp chopped scallions 1 tsp salt 4 tsp fried shallots (optional) 4 tsp fresh ginger (finely julienned) (optional) 4 tbsp roasted peanuts (optional) Method: Fill water large stock pot three quarters full with boiling water.  Boil the pork ribs in the pot for 30 minutes.  Ensure the ribs are covered with water. Add rice to the pot and stir.  Simmer for 1 hour 30 minutes uncovered.  Check the pot every thirty minutes. Stir the rice and ensure the pot doesn't simmer dry.   When the rice has broken down, the broth has reduced and congee has thickened to a porridge-like consistency, it is ready to serve.  

Chinese bbq pork ribs recipe Ingredients: 1 1/2 kg pork ribs 2 star anise 3 tbsp raw / brown sugar 1/4 cup hoisin sauce 1/4 cup oyster sauce 4 tbsp Worcestershire sauce 3 tbsp korean bibimbap sauce (or 1 tsp gochujang) 1 tbsp sesame oil 1 tbsp sesame seeds 1 tbsp minced garlic 1 tsp chinese five spice Method: Boil water and two star anise in a large stock pot.  Add ribs to the pot and boil on medium heat for 30 minutes. Ensure ribs are covered with water. Reserve pork stock for pork congee or other recipe. Combine all other ingredients in a bowl to make the sauce. Transfer ribs to a lined baking tray and baste generously with two thirds of the sauce.  Save remaining third for basting ribs when grilling. Marinate ribs overnight or for at least three hours. Preheat oven grill to 200 degrees C / 395 degrees F.  Grill ribs for 30 minutes. Regularly baste ribs with leftover sauce and turn to avoid burning.  Ribs will be slightly charred and meat should be softened and fal...

Korean bibimbap - vegetarian rice bowl Ingredients: steamed rice for four people 1 cup zucchini (julienned) 1 cup red capsicum (julienned) 1 cup butternut pumpkin (julienned) 2 cups shredded silverbeet or spinach 5 dried shiitake mushrooms 4 eggs Korean bibimbap sauce ((store bought ok)) sesame oil salt 1-2 tbsp kimchi per person (optional) Homemade bibimbap sauce (less spicy to be child friendly) 1 tbsp gochujang ((add up to three tablespoons as you prefer)) 1/2 tbsp sesame oil 1 tsp sugar 2 tbsp hot water 1 tsp minced garlic 1 tsp rice or apple cider vinegar 1 tsp sesame seeds Method: Prepare steamed rice as per packet instructions. In a fry pan, separately stir fry batches of vegetables in a tsp of sesame oil until fragrant and wilted.  Season each batch with a little salt to taste. Serve rice in large bowls.  Place cooked vegetables in little piles on top of the rice keeping each vegetable separate from the other. Fry eggs in oil keeping yolks running. Top rice and vegetab...

One pot ricecooker chicken, shiitake and lup cheong rice recipe Ingredients: Chicken marinade 500 grams boned chicken thigh fillet ((chopped into bite sized pieces)) 1 tbsp soya sauce 1 tbsp corn flour 1 tbsp shaoxing rice wine 1 tsp ginger (minced) 1 tsp garlic (minced) 1/2 tsp sugar One pot ricecooker chicken, shiitake and lap cheong rice 3 cups rice 5 dried shiitake mushrooms ((soaked in 1 cup boiling water)) 3 lup cheong (Chinese cured sausages) (thinly sliced at a diagonal angle) Sauce (for pouring over once rice is cooked) 2 tbsp soya sauce 1 tbsp shaoxing rice wine 1 tsp sugar 1/2 tsp garlic (minced) 1/2 tsp ginger (minced) 1 tsp sesame oil 1 spring onion ((finely chopped)) Method: Combine marinade ingredients together in a bowl and stir through chicken.  Allow to marinate for minimum 15 minutes. In the ricecooker bowl, place three cups of rinsed and drained rice.  Fill bowl with mushroom soaking liquid and water until the water level is 2cm above the top ...

Roast sweet potato and black bean quesadillas These vegetarian sweet potato and black bean quesadillas are inspired by the flavours of Mexican cuisine.  Each bite hums with the aroma of cumin, coriander, cheese and lime.  Skip the side of greek yoghurt and opt for vegan cheese to make these vegan friendly..  If you're gluten free, simply substitute wheat tortillas with corn tortillas for an easy fix. Ingredients: Mexican spiced black beans 1 onion ( (chopped)) 2 tsp garlic ( (minced)) 1 tin black beans ((400g)) 1/2 tin crushed tomatoes ((200g)) 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander seed 1/2 tsp chilli powder or cayenne pepper Roasted sweet potato and black bean quesadillas 1 sweet potato (halved lengthways) 1 tsp ground cumin 1/2 tsp ground coriander 1 tbsp olive oil 1 spring onion (finely chopped) 1 green capsicum (finely diced) 1 cup grated cheese 200 grams corn kernels ((tinned or fresh)) 1 packet wheat / corn tortillas ((12 pieces)) 1 cup gree...

Mini lunchbox pumpkin frittata Ingredients: 1 tsp olive oil 6 eggs 1 tbsp plain flour 1 cup pumpkin or butternut squash ((<1cm cubes)) 3 tbsp grated parmesan cheese 2 tbsp chopped parsley (or other fresh herb) Method: Preheat oven to 180 degrees C / 350 degrees F.  Grease your silicone muffin tray with 1 tsp of olive oil. Dice pumpkin into cubes (<1cm). Divide diced pumpkin into 12 muffin cups and season with salt and pepper. Roast for 20 min in the oven. Whisk eggs with plain flour and 2 tbsp water until combined.  Remove muffin tray from the oven and evenly pour egg mixture into muffin cups. Top with parsley and parmesan cheese. Return tray to the oven. Bake mini frittata for approximately 10 more minutes or until the egg is puffed and set.

Caprese Salad Ingredients: 6 roma tomatoes (sliced) 1 punnet grape tomatoes (halved) 200 grams baby bocconcini cheese (halved) 1-2 tbsp balsamic vinegar (thick and sticky variety) 2 tbsp extra virgin olive oil 1/2 bunch fresh basil (leave torn) Method: Cover the base of a serving platter in sliced roma tomatoes. Dot with grape tomatoes and halved bocconcini. Drizzle with vinegar and olive oil. Season with salt and cracked black pepper and top with torn basil.   Serve at room temperature.  

Mini lunchbox macaroni cheese Ingredients: 250 grams elbow macaroni 1/2 cup grated parmesan cheese 1/2 cup chopped bacon (optional: for non-vegetarians) 1/2 cup chopped parsley 1 tsp dried oregano 1 cup cooked mashed pumpkin (other leftover vegetables can be used) 1 tsp olive oil 1 cup thick bechamel (white) sauce (see below) 3 eggs (whisked) 1/2 cup grated cheddar / tasty cheese 1/2 cup panko crumbs (optional) Beschamel sauce 1 cup milk 1 tbsp butter 1 tbsp all purpose flour Method: Make a bechamel sauce In a small pot, melt butter then whisk in flour to make a roux (paste).  Whisk and cook over medium heat for 1 minute.  Add milk and continue to whisk until the sauce has thickened. Make mini lunchbox macaroni cheese Par boil your pasta until 80% cooked.  I do this in my microwave pasta container.  Pour boiling water over pasta and microwave on high uncovered for 9 minutes. Stir half way through.  Rinse and drain pasta to help it cool faster. Stir parmesan chee...

Spaghetti puttanesca  Ingredients: Method:

Cheat's Aloo Gobi (Indian spices potatoes and cauliflower) Ingredients:  Method:

 Roasted pumpkin and vegetable soup Ingredients: Method: