Family Mess Hall - whole food meals dinners recipes

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...

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.

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...

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 ...

Cauliflower, bean and carrot bechamel bake Here is a lusciously creamy cauliflower, bean and carrot side dish to roast or bbq meats. It's more delicate in flavour and lighter in calories than classic cauliflower cheese due to the complete omission of cheese. The result is a gently sweet and creamy steamed vegetable bake that sits perfectly beside heavily spiced, salted (eg corned beef) or marinated meats. Ingredients: 2 carrots (sliced) 1/2 large head of cauliflower (cut into florets) 200 grams green beans (topped and tailed then halved) 500 mL whole milk 50 grams butter 50 grams all purpose flour ((2 tbsp and a bit)) 1/2 tsp nutmeg or mustard powder Method: 1. Preheat oven to 180C / 350F. Make the bechamel (white) sauce Melt the butter in a saucepan and then whisk in flour to make a roux (thickening paste).  Continue to whisk and cook for a minute. At a medium high heat, add the milk to the roux and whisk until the sauce has thickened. This may take ten minutes o...

Ants Climbing Trees - Spicy szechuan noodles with beef and green beans Ingredients: Stir fry 1 large handful green beans ((topped, tailed and halved)) 400 grams ground beef mince 1 tsp soy sauce 1/2 tsp sesame oil 2 spring onions (chopped) 1 tsp minced ginger 1 tsp minced garlic 1 tsp chinese chilli bean paste (toban jian) 1 handful dried shiitake mushrooms ((rehydrated and finely chopped)) 1 package chinese bean thread / glass noodles Sauce 1 tbsp soy sauce 1 tbsp shaoxing rice wine 1 tsp sugar 1 tsp sesame oil 250 ml chicken stock Method: Soak noodle in water for 10 minutes. Heat 1 tbsp oil in a pan.  Add green beans and shallow fry until wrinkly.   Add all other stir fry ingredients and cook until the beef is well browned. Add drained noodles and sauce ingredients to the pan and continue to stir fry until the noodles have softened and the sauce has reduced and thickened.  Add salt to taste. Serve with rice and other chinese side dishes. 

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.  

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

 Roasted pumpkin and vegetable soup Ingredients: Method:

Here's a Chinese street food recipe that I love for it's crispy, oniony and yes, oily flavour.  It's definitely a family favourite in our household and is special to me as my very own grandmother taught me the correct way to shape them.  Ingredients: 2 cups plain flour 2 tblsp vegetable oil 0.5 cup boiling water 0.5 tsp salt 2 spring onions (finely chopped) 3 tblsp sesame oil vegetable oil for cooking Method: Make a dough  1. Combine dry ingredients and boiling water to form a dry dough. 2. Knead well (10 minutes). Wrap in waterproof food wrap and rest for 15 minutes. 3. Finely chop 2 stalks of spring onion. Form pancakes 1. Divide dough into 6 equal sized pieces.  Roll into balls. 2. Take one ball of dough and flatten to 2mm thin to make a circle.  3. Drizzle a half teaspoon of sesame oil over the dough and rub to coat the surface. Sprinkle over a large pinch (1.5 tablespoons) of chopped spring onions and a pinch of salt. 4. Roll your pastry disc into a ci...

This classic Chinese side dish is deliciously fresh and simple.  The flavour and aroma of ginger, sesame, spring onion and soya sauce infuse the cold silken tofu and provide contrasting texture. This recipe is vegan and vegetarian friendly and can be served with rice and a simple stir fry. Ingredients: 1 small package of silken tofu 1 spring onion chopped 2 tsp ginger (julienned) 4 tbsp fresh coriander (chopped) 2 tsp soy sauce 1 tsp sesame oil 2 tbsp vegetable oil 0.5 tsp roast sesame seeds Method: 1. Drain your silken tofu and place in a serving dish.  2. Prepare all other ingredients and place on top of tofu. 3. Heat 2 tablespoons of vegetable oil in a small pan until smoking hot. 4. Carefully drizzle the hot oil over the tofu and toppings. It will sizzle and pop! 5. Drizzle over sesame oil and soya sauce and sprinkle with sesame seeds. 6. Serve with rice and other  dishes. 

  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...