Hmm another dose of yummy recipes (from our favourite food Blogger Recipe tin) to try for your cheat day or holiday break.
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Garlic herb butter Turkey
Garlic herb butter Turkey Recipe
This GARLIC HERB BUTTER TURKEY will be the talk of the holidays!!! All that buttery garlicky herby goodness…. golden skin and juicy turkey… . Garlic Herb Butter Roast Turkey Breast | Serves 8 – 10 . INGREDIENTS 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED 1/2 tsp salt Black pepper Small bunch of fresh herbs - 4 rosemary sprigs , 8 sprigs sage, 10 thyme sprigs 12 garlic cloves , smashed with side of knife (see video) Butter: 150 g / 5 oz (10 tbsp) unsalted butter, softened 1 1/4 tsp table salt or 1 1/2 tsp kosher salt, PLUS 1/2 tsp black pepper 4 large garlic cloves , minced 1 tbsp EACH finely fresh chopped sage, rosemary, thyme and parsley . DIRECTIONS 1. Mix Butter ingredients. Put smashed garlic and herbs in pan. 2. Pat turkey with paper towel. Smear most of butter under skin – reserve 3 tbsp. Flip and smear about 2 tbsp underneath. Put in pan, skin side up, smear remaining butter on surface (not too much, cause herb & garlic burns). 3. Bake in 180C/350F oven for 1 hr 40 minutes or until meat thermometer inserted in thickest part is 74C/165F (I check in several places). Baste every 30 minutes, cover with foil when skin is deep golden (1h 15min for me), starting check internal temp at 1 hr 15 minutes. 4. Rest covered with foil for 20 minutes, then slice thinly and serve with pan juices - EPIC STUFF!!!
Easy cheesy potato bake
EASY, creamy, cheesy potato bake. So much better than Scalloped Potatoes cause cream wins over flour-milk roux every day of the week and 10 million times over on Thanksgiving! Bonus: No losing the skin off your fingers or the ends off you nails slicing potato on a mandolin. . Easy Cheesy Potato Bake | Serves 8 - 10 . INGREDIENTS 1.25 - 1.5 kg/ 2.5 - 3lb potatoes, not waxy red potatoes (Aust dirt brushed potatoes, US Russet, Yukon Gold) 2/3 cup / 160 ml milk (full or low fat) 3/4 cup / 185 ml thickened cream (heavy cream) 1/3 cup mayonnaise, preferably whole egg (or 1/4 cup cream) 1 1/2 tsp fresh thyme leaves, plus more for garnish (or 1 tsp dried) 2 large garlic cloves, minced 3/4 tsp salt Black pepper 200 g / 2 cups shredded cheese, for mixing (gruyere is my fave, or cheddar, tasty, Monterey Jack, Colby) 100 g / 1 cup shredded mozzarella cheese (or more of other cheese, for topping) . DIRECTIONS 1. Peel and cut potatoes into 1.5 cm / 2/3” cubes. Place in bowl and mix through all other ingredients except Mozzarella cheese, pour into 3L/Qt (22cm/9” square) dish. 2. Cover tightly with foil, bake at 180C/350F for 1 hour or until potatoes are fork tender. There will still be liquid and it may look a bit split, it will reduce down in next step. 3. Top with mozzarella cheese, bake for a further 20 minutes until bubbly and golden. Stand for 5 – 10 min before serving, garnished with extra thyme leaves. Reheats great – microwave is best, takes ages in oven because it’s so dense!
Lemon Honey Glazed Salmon
Currently a little obsessed with this Lemon Honey Glazed Salmon. NO it’s not too sweet! There’s only 2.5 tbsp honey across 4 servings. . Australia - remember to ask your fish shop if they are selling @Huonsalmon because they are the GOOD guys down there in Tassie - no seals suffering antibiotics pumped into salmon , FRESHEST salmon in Australia because the time from leaving the water and being in the shops is almost a day faster than others. . LEMON HONEY GLAZED SALMON | Serves 4 . INGREDIENTS 4 salmon fillets, 180g/6oz each, skinless and boneless 1 tsp olive oil 50G / 3.5 tbsp butter, salted 1 large garlic clove, finely chopped 2 ½ tbsp honey 2 tbsp lemon juice, fresh Seasoning: 3 tbsp flour, 1 tsp paprika, ½ tsp garlic powder, ½ tsp mustard powder (not critical) 1/2 tsp salt, ½ tsp black pepper Garnishes (optional): Finely chopped parsley or chives Lemon slices . DIRECTIONS 1. Mix Seasoning ingredients. Coat salmon in the Seasoning, shaking off excess well. 2. Place oil and about 1 tsp of the butter in a large non stick skillet over medium high heat. 3. Cook salmon for 3 min, or until it’s a beautiful bronzed golden brown. Turn and cook for 1 min. 4. Add remaining butter, garlic and honey. Swirl the mixture around the pan as the butter melts. 5. Simmer for 1 min - the honey butter mixture will start to bubble like caramel and turn golden. Add lemon juice, shake pan to disperse. Taste sauce – adjust salt, pepper and lemon to taste. 6. Turn salmon over to coat in the sauce, then remove from heat immediately. Place salmon on plates and drizzle over sauce. Garnish with parsley and fresh lemon, if desired.
Homemade CHICKEN DONER KEBAB!!!!
It’s practically un-Australian, if you haven’t done the midnight post-pub kebab run…. Try this homemade version! You won’t have to wonder what’s in it or how long it’s been sitting there . Homemade Chicken Doner Kebab | Serves 4 – 5 . INGREDIENTS 1 kg / 2 lb chicken thighs , skinless and boneless Olive oil , for drizzling Marinade: 1 cup plain yoghurt , unsweetened (I use Greek) 3 garlic cloves minced 1 1/2 tsp coriander powder, onion powder, salt 2 tsp each cumin powder, paprika 1 tsp cayenne pepper , optional 1/2 tsp black pepper 2 1/2 tbsp tomato paste 1 tbsp lemon juice 2 tbsp olive oil . DIRECTIONS 1. Mix Marinade, add chicken, marinade 3 – 24 hours. 2. Thread half chicken onto 2 skewers per video. Repeat with remaining chicken. 3. Line pan with foil, prop skewers on edges of pan. Drizzle with olive oil, bake 220C / 430F (standard) or 200C / 390F (fan / convection) 35 minutes. 4. Baste with pan juices, turn, drizzle with oil, bake 20 – 30 minutes until nicely browned. 5. Remove, baste, rest 5 minutes, slice thinly per video. 6. Doner Kebabs: Warmed Lebanese bread / flatbread, spread with hummus, top with shredded lettuce, tomato slices, tabbouleh, chicken, chilli sauce (I use sriracha, it’s perfect). Roll up tightly, wrap in foil. Enjoy!
BAKED MAC AND CHEESE
I figured out how to make BAKED MAC AND CHEESE ahead so it’s almost - ALMOST as good as piping hot freshly made!! Just make the cheese sauce, cook pasta and toss in butter then cool, and make topping. Then store everything in the fridge, then toss it all together just before cooking (you will need to reheat the sauce to loosen, maybe even add splash of milk/water), assemble in pan and BAKE!!! . BAKED MAC & CHEESE | Serves 5 – 6 (or 8 as side) . INGREDIENTS 250 g / 8 oz macaroni (elbow pasta) 1 tbsp / 15 g butter (or 2 tsp oil) Topping: 2/3 cup / 40g panko breadcrumbs + 2 tbsp / 30 g butter + 1/4 tsp salt Sauce: 60 g / 4 tbsp unsalted butter 1/3 cup / 50g plain flour (all purpose flour) 3 cups / 750 ml milk, warmed 2 cups / 200g shredded cheese (my favourites are Monterey, Gruyere, cheddar and tasty) 1 cup / 100g shredded mozzarella cheese, or more other cheese of choice 3/4 tsp salt Seasonings (optional): 1 tsp garlic powder + ½ tsp onion powder + ½ tsp mustard powder . DIRECTIONS 1. Cook macaroni per packet MINUS 1 minute. Drain, return into empty pot, stir through butter (this stops pasta bloating). Cool while making sauce. 2. Mix Topping together. 3. Sauce: Melt butter over medium heat in ovenproof skillet, add flour and cook, stirring, for 1 min. Slowly add milk, stirring as you go to incorporate. Add salt and Seasonings if using. Cook for 5 – 8 min, stirring regularly at first then constantly, until sauce coats spoon (see video). Use whisk if needed to remove lumps. 4. Remove from heat, stir through cheeses (doesn’t need to melt), then pour into pasta pot. Quickly mix with pasta, then pour back into skillet. Top with Topping, bake 25 min @ 180C/350% until top is LIGHT golden. Serve immediately! . .
VIETNAMESE CARAMEL PORK
Have you tried this Vietnamese Caramel Pork?? It’s has gone viral!!! . VIETNAMESE CARAMEL PORK | Serves 4 - 5 . INGREDIENTS 1/2 cup brown sugar 1 tbsp water 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces 1 1/4 cups / 375 ml coconut water 1 eschallot / shallot , very finely sliced 2 garlic cloves , minced 1 1/2 tbsp fish sauce 1/4 tsp white pepper . DIRECTIONS 1. Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients. 2. Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove). 3. Stir once or twice while cooking. 4. When the liquid has reduced down and the pork is tender, the fat will separate (see video). 5. Stir and the pork will brown and caramelise in the fat. 6. Once the liquid is all gone and it's now stuck on the pork pieces, it's ready. 7. Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Mexican Red Rice
Ever wondered how to make Mexican Red Rice like what you get at Mexican restaurants?? Here’s how! It’s FLUFFY and beautifully seasoned so you can even eat it PLAIN! Seriously, I swear that’s how tasty it is! . Ps to all those people fired up about me calling this Mexican Rice, if you visited my website you’d see that I explain how authentic versions are made and why I make mine slightly differently and that the end result is JUST AS TASTY! . MEXICAN RED RICE . INGREDIENTS 1 1/2 tbsp olive oil 2 garlic cloves , minced 1/2 small white onion , finely chopped 1 cup white rice , long grain, uncooked 1 3/4 cups / 435 ml chicken or vegetable broth 2 1/2 tbsp tomato paste 1/4 tsp salt 1 serrano or jalapeno pepper , whole (optional) 1 sprig coriander / cilantro . DIRECTIONS 1. Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent (not browned / golden). 2. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. 3. Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently. 4. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check). 5. Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. 6. Fluff with fork then serve! (Optional: garnish with extra coriander)
Creamy Garlic Prawn/ Shrimp Pasta
When nothing but a creamy pasta will do… . This is luscious and indulgent but it’s not crazy rich! That creamy garlic infused sauce is everything…. though the plump juicy deserve a special mention too. . Creamy Garlic Prawn/ Shrimp Pasta | Serves 3 - 4 . INGREDIENTS 8 oz / 250g fettuccine , or other long strand pasta of choice 30 g / 2 tbsp butter , separated 300 g / 10 oz small peeled prawns / shrimp, raw 3 garlic cloves , minced 1/4 cup / 65 ml dry white wine (or chicken broth) 1 cup / 250 ml heavy / thickened cream 1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium 3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) (freshly grated) 2 tbsp finely chopped parsley Black pepper Parmesan , for serving . DIRECTIONS 1. Cook pasta per packet MINUS 1 minute. 2. Scoop out 1 cup of pasta cooking water, drain pasta. 3. Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns, cook for 1 1/2 minutes on each side until just cooked through. Remove. 4. Add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds. 5. Add wine and stir, simmer for 2 minutes until wine mostly reduces (see video). 6. Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly. 7. Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta. 8. Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy. 9. Serve immediately, garnished with remaining parsley and parmesan if desired.
Asian Beef Bowls
Recipe of the day! Quick one for you to kick off the week - Asian Beef Bowls. If you love Chinese food, you will love this! Sometimes I like to add a grated or finely sliced cabbage. Deeeeelish!! . Asian Beef Bowls | Serves 4 . INGREDIENTS Sauce: 1 tbsp Hoisin Sauce (or sub with Oyster) 2 tbsp Oyster Sauce (or sub with 1 1/2 tbsp Hoisin) 1 tbsp Chinese cooking wine (or dry sherry, sake or any rice wine) 2 1/2 tbsp dark soy sauce 2 tsp white sugar 1/2 tsp sesame oil 1/4 tsp white pepper (or sub with black) Stir Fry: 1 tbsp oil 2 garlic cloves, minced 1 small onion, finely chopped 500 g /1 lb beef mince (ground beef) (lean is good) 1/2 cup shallots / scallions, sliced, plus more for garnish . DIRECTIONS 1. Mix Sauce together in a bowl. 2. Heat oil in a large skillet over high heat. Add garlic and onion, cook for 1 minute or until onion starts browning. 3. Add beef and cook, breaking it up as you go. 4. Once the beef has all changed from red to brown, add Sauce. Cook for a further 2 minutes, or until Sauce has evaporated and beef is cooked. If you want the beef cooked more, add a splash of water and keep cooking (I don't do this). 5. Stir through shallots, then serve over rice, garnished with more shallots and sesame seeds, if desired. PS If you can’t consume alcohol, use ¼ cup chicken stock/broth instead, will take 2 minutes longer for the sauce to evaporate.