Chinese-style Steamed Sea Cucumber with Tofu


1 pre-soaked sea cucumber about 6 oz
1 pack (10 oz) tofu
1 eggplant
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 stalk green onion, chopped


1-1/2 tbsp light soy sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
dash of chili oil and sesame oil


  1. Rinse tofu and then put on a heat-proof dish.
  2. Cut eggplant into sections and then thick strips. Arrange on the sides of tofu. Steam until done. Pour away water and keep warm.
  3. Blanch sea cucumber in boiling water and then rinse. Cut into slices.
  4. Heat 1 tbsp oil in a wok. Saute ginger, garlic and shallot until fragrant. Add sea cucumber and seasonings. Bring to a boil and cook until sea cucumber is tender. Thicken sauce with some cornstarch solution. Sprinkle with green onion. Pour over steamed tofu and eggplant. Serve hot.

Source: Lisa Yam’s Low Cholesterol Recipes

Roasted Pork Belly with Peach Salsa


1.2 kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups chicken stock
micro parsley, to serve

Peach Salsa

3 ripe peaches, halved, stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chili, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar


  1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
  2. Toast the spices in a small dry fry pan over medium heat for 1-2 minutes until fragrant.
  3. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
  4. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp.
  5. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender.
  6. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
  7. to make the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred.
  8. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
  9. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup pan juices to salsa and toss to combine.
  10. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.

Makes 6 servings.

Source: delicious. magazine

Braised Veal Osso Bucco with Beans


1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained


  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay

Greek-style Meatless Savoury Pies with Spinach and Cheese


1 tbsp olive oil
I small onion, finely chopped
10 oz spinach, stalks removed
2 oz butter, melted
4 sheets filo pastry, about 18- x 10-inch
1 egg
large pinch of grated nutmeg
3/4 cup crumbled feta cheese
l tbsp grated Parmesan cheese
salt and freshly ground black pepper


  1. Preheat the oven to 190ºC/375ºF.
  2. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened.
  3. Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid evaporated. Leave to cool.
  4. Brush four 4-inch diameter loose-based tartlet tins with a little melted butter.Take two sheets of the filo pastry and cut each into eight 4-1/4-inch squares. Keep the remaining sheets covered.
  5. Brush four squares at a time with melted butter. Line the first tartlet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging.
  6. Place the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins.
  7. Beat the egg with the nutmeg and seasoning, then stir in the cheeses and spinach. Divide the mixture among the tins and level smooth. Fold the overhanging pastry back over the filling.
  8. Cut one of the remaining sheets of pastry into eight 4-inch rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips.
  9. Gently twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for about 30-35 minutes, until golden. Serve hot or cold at room temperature.

Makes 4 pies.

Source: Delicious and Fresh Essential Vegetarian

Indian-style Broiled Haddock Fillets


1-1/2 lb haddock fillets, skinned
lemon wedges, to garnish


1-1/4 cups plain unsweetened yogurt
2-1/2 tablespoons lemon juice
1 small onion, peeled and finely chopped
1-1/4 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1-1/4 teaspoons ground cumin
1-1/4 tablespoons tomato paste
freshly ground black pepper
1 bay leaf


  1. 1. Mix together all the sauce ingredients.
  2. Place the fish in a shallow dish. Pour over half the sauce, cover and leave in the refrigerator to marinate for at least 2 hours. Refrigerate the reserved sauce.
  3. Heat the broiler to moderate and line the pan with foil. Remove the fish and broil for 6 minutes on each side.
  4. Heat the sauce through gently in a small saucepan.
  5. Garnish the fish with lemon wedges and serve the sauce separately. Serve with rice, broiled poppadoms and chutneys.

Makes 4 servings.

Source: Cooking Naturally