Family Mess Hall - whole food meals dinners recipes

Ingredients: 1 whole raw chicken a 5cm piece of ginger  4 spring onions 1 tsp salt 2 tsp  soya sauce 1/2 bunch fresh coriander 3 star anise 1 cinnamon stick 1 cucumber (sliced) 3 tomatoes (sliced) Method: Make the chicken 1.  Stuff chicken with 1/4 bunch of coriander, 1 whole spring onion and 5 slices of ginger. Place chicken breast side down in large stock pot with cinnamon stick, star anise and salt.   2. Fill pot with water until chicken is submerged. 3. Put the lid on the pot and place the pot on high heat.  When it comes to a rolling boil, reduce to medium high heat and continue to boil for 15 minutes.  4. When 15 minutes has passed, turn off the heat but leave the pot on the hot element for another hour. Do not remove the lid.  The chicken will continue to cook gently. 5. After one hour has passed, remove the chicken from the hot broth and allow to cool.  Optional: Place chicken in an ice bath to rapidly cool the chicken and to improve ...

  You'll need: 5 hours, lamb shoulder, mixed coleslaw vegetables (eg red cabbage, zucchini, celery, broccoli, carrot), potatoes, dried spices and herbs, cocoa powder, plain yoghurt, lemon, garlic Make the spiced lamb shoulder 1. Preheat your oven to 150 degrees C or 300 degrees F. 2. Prepare the spice rub by mixing together 1 teaspoon each of cumin, ground coriander, paprika, brown sugar, cocoa, dried oregano and 1/2 teaspoon of chilli powder in a bowl. 3. Place the lamb shoulder in a lidded casserole dish and massage the spice mix into the meat with a splash of oil. Leave you lamb to marinate for at least 30 minutes at room temperature.  It will reduce the cook time if your meat isn't refrigerator cold. 4. Add one cup of water to the dish and put the lid on.  Place the casserole in the oven and allow the lamb shoulder to cook slowly for 4 hours. Baste the lamb shoulder with juices after two hours. 5. When done, remove the casserole dish from the oven and wait for slaw to...

  You'll need: 1 hour, tomatoes, red capsicum, onion, mixed vegetables (eg carrots, mushrooms, celery, eggplant, zucchini), olive oil, dried italian herbs. 1. Preheat oven to 180c / 325f. 2. Chop a large amount of mixed vegetables.  I used tomatoes, celery, carrot, capsicum, onion, garlic and three sad looking mushrooms.  Eggplant and zucchini are delicious additions and will give your sauce a silky texture. 3. Douse vegetables in olive oil and salt and pepper to taste. 4.  Sprinkle with 1 tsp each of dried oregano and basil. 5. Roast the vegetables 40 - 45 minutes or until the edges are singed and golden. 6. Carefully transfer your roasted vegetables to a blender.  I used my Nutribullet  (which is still going strong after five years) but a  stick blender  will also work well. 7. If you find that your sauce is too thick, add some (or a combination of) olive oil, stock or lemon juice. 8. Serve over hot pasta and top with your choice of cheese,...