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...

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 ...

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...

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...

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...

As a family of four we rarely finish a whole chicken in one sitting.  It's good to know then, that there are so many ways to re-purpose leftover chicken.  This easy chicken pot pie recipe creates a delicious meal with leftover roast chicken. Chicken pot pie with cheese scone crust Cheese scone crust 1 1/2 cup all purpose flour 3/4 cup grated cheese ((plus extra for the top if you desire)) 3 tsp baking powder 1 egg 3/4 cup milk 1 tsp thyme 1/2 tsp ground black pepper Pot pie filling 1 1/2 cup potatoes ((1.5cm (1/2 inch) dice)) 1 1/2 cup large sweet potato ((1.5cm (1/2 inch) dice)) 1 1/2 cup carrots ((1.5cm (1/2 inch) dice)) 1 cup peas 1 tbsp butter 2 tbsp all purpose flour 1 cup milk 1/2 cup cream 1/2 whole cooked chicken (rotisserie, roast or bbq) ((shred skin and meat)) 1 onion ((chopped)) 1 tbsp dijon mustard 1 tsp thyme 1 chicken stock cube salt and pepper to taste Make the cheese scone topping In a bowl, mix together the wet ingredients, thyme and grated cheese.  Si...

My dad is a huge fan of seafood so when the family gathers, there's usually at least one seafood dish on the table. With all of our family around during the school holidays, I made this delicious and simple one pot seafood stew for everyone.  It's much like Italian-American cioppino which calls for wine, tomatoes and a mixture of regionally sourced seafood. Family seafood stew This family seafood stew with tomatoes and fennel is a delight to eat.   It consists of  fish fillets, mussels, calamari and prawns (shrimp) gently simmered in a tomato, white wine and fish stock broth.  It's delicious served with buttered sourdough bread.  Use it to mop of the broth as you eat.  Ingredients: 3 tbsp virgin olive oil 1 stalk leek (white stalk only) ((thinly sliced)) 2 tsp garlic ((minced)) 1 medium bulb of fennel ((thinly sliced)) 1 red capsicum (bell pepper) ((finely sliced)) 1 chorizo sausage ((finely diced)) 1 cup white wine 1 litre fish or chicken stock...

Roast pumpkin, romaine and miso salad I love this salad so much.  The combination of sweet roasted pumpkin with lemon and miso is a delight.  This dressing is not for the faint hearted though.  It's deeply sour, salty and umami and perfectly complements the caramelly pumpkin.   Make the lemon miso dressing Ingredients: 1/2 lemon ((juiced and zested)) 1 sachet instant miso soup ((or pure miso paste for vegetarians)) 1-2 tsp sugar 1 tsp sesame oil Method: 1. Mix together the dressing ingredients in a small bowl and set aside.  If you find it too strong, you can add a teaspoon of hot water. The salad Ingredients: 750 grams pumpkin or butternut squash (cut into thin 1cm (1/2 inch) slices) 1/2 lemon ((juice only)) 2 spring onions ((chopped)) 1/4 head cauliflower (in florets) ((microwaved steamed for 6 minutes)) 1 - 2 baby romaine / cos lettuce 1 tbsp extra virgin olive oil 1/4 cup roasted almonds ((roughly chopped or flaked)) 1 tsp roasted sesame seeds 1/4...

Toad in a hold Hop over to merry old England to enjoy a spot of Toad in a Hole today. Dress up your pork chipolatas in crispy popover batter and onion gravy. Make the yorkshire pudding / popover batter Ingredients: 1 cup all purpose flour 1 cup milk 4 eggs 1/2 tsp salt 1/2 tsp dried thyme 12 tsp oil / animal fat ((eg lard or beef fat)) 600 grams pork chipolata sausages ((one package usually contains 680g - 16 sausages)) Make the onion gravy Ingredients: 1 tbsp butter 1 onion ((finely sliced)) 2 tbsp all purpose flour 1/2 cup red or white wine 1.5 cups stock ((beef or chicken)) 1/2 tsp dried or fresh thyme 1 tsp dijon mustard Method: Melt the butter in a small saucepan and heat to medium high heat then add onions and cook until soft. Add the flour to make a roux (thickening paste).  Stir and continue to cook for a minute then deglaze with wine while whisking vigorously.  Add the stock, thyme and mustard.   Continue simmering and whisking for five minutes to ...

The ultimate family lasagne This ultimate, classic family lasagne will feed the masses.  It includes unexpected superfoods such as olive oil, leafy greens and tomatoes.  Classic bechamel add creaminess and eight type of vegetables make it nutrient dense. Make the tomato beef sauce Ingredients: 2 onions ((chopped)) 4 cloves garlic ((chopped)) 1 large carrot ((finely diced)) 1 red capsicum (bell pepper) ((finely diced)) 1 kg ground beef mince 2 cups mushrooms ((sliced) optional) 1 medium eggplant ((diced)) 1 stalk celery ((chopped)) 1/2 cup white or red wine 1 bottle tomato passata 1 tin crushed tomatoes 1 tsp each of dried oregano and basil ((use fresh if available)) 1 bay leaves 10 pork chipolata or spicy italian sausage (optional) ((cooked and sliced)) 1 tsp each of sugar, salt and ground pepper Method: Heat a large saucepan to medium high heat.  In a little oil, cook the onions, capsicum and carrots until they have softened.  Add the ground beef and brown well...

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...

Blistered cherry tomato and basil farfalle pasta Here's a quick and easy recipe for flavourful stir through cherry tomato and basil farfalle pasta. Get this delicious meal on the table in 30 minutes. Ingredients: 2 small punnets cherry or grape tomatoes 1 packet farfalle pasta (approx 500g) 2 tbsp salt (for pasta water) Basil and garlic oil 4 tbsp extra virgin olive oil 4 tbsp parmesan cheese 2 tbsp pine nuts 2 cloves garlic 1/2 tsp sea salt 1/2 tsp ground black pepper 1 cup basil leaves (loosely packed) 2 tbsp capers Method: Preheat oven grill / broiler to 200C / 390F. Place whole grape tomatoes on a baking tray.   Douse in olive oil and season with salt and pepper.  Place tray of tomatoes in the oven and grill for 25 minutes until sunken and blistered but not blackened. Blend basil and garlic oil ingredients briefly to combine.  Leave ingredients a little chunky. Prepare pasta as directed on the package then drain, leaving a few tablespoons of salty pasta water in ...

Chard, cauliflower, dill and ricotta rolls There may be no better use store-bought frozen puff pastry than to make spinach and cheese rolls or rather, this enhanced version - chard, cauliflower, dill and ricotta rolls. Ingredients: 250 grams chard leaves (shredded) (microwave steamed for 5 minutes) 1/4 head cauliflower (cut into small florets) (microwave steamed for 5 minutes) 375 grams ricotta cheese 1/2 cup parmesan cheese (grated) 1 egg (whisked) 1/2 tsp ground nutmeg 1/4 cup dill (chopped) 1 tsp sea salt 1 tsp ground black pepper 4 sheets frozen puff pastry 1 egg (for egg wash) 3 tbsp toasted pine nuts ((optional)) 1/4 cup dried currants ((optional)) Method: Preheat your oven to 200 C / 390F Steam chard and cauliflower in the microwave for five minutes in covered container.  Set aside to cool for 15 minutes.  Stir regularly to speed up the process. In a bowl, combine ricotta and parmesan cheese, egg, nutmeg, pine nuts, currants and salt, pepper, dill and when well cooled, ...

Shiitake, chard and leek egg tart Ingredients: Short crust pastry (pate brisee) 250 grams butter 2 1/2 cups all purpose flour 1 tsp salt 1/4 cup cold water Quiche filling 1 cup chard ((finely shredded)) 1/2 leek ( (thinly sliced)) 5 dried shiitake mushrooms ((rehydrated then finely chopped)) 1 tbsp soy sauce 2 tbsp shiitake mushroom soaking liquid 3 tbsp fresh coriander ((chopped)) 2 tsp Japanese dashi stock granules 8 large eggs ((whisked)) 3 tbsp grated parmesan cheese 1/4 cup cream 2 tbsp all purpose flour Method: Make the pastry In a bowl, rub the cold butter into the flour until is resemble fine breadcrumbs.  Add salt. Add water and mix to form a soft dough.  Wrap / cover and refrigerate while you prepare the filling. Make the quiche Chop your vegetables and set aside. Whisk eggs in a bowl with mushroom stock, dashi granules, soy sauce, parmesan cheese, flour and cream.   Line an oven safe dish (diameter 30cm / 12 inches) with baking paper.  Roll out the sh...

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.