Ravioli With Chicken, Mushroom, Sun-Dried Tomato and Basil

Ravioli may seem a bit daunting to you the first time, but believe me it isn't as hard as you think, or a headache. With a little bit of prep work and keeping your calm you will be rolling ravioli out regularly for yourself and those around you. WIth this and any of my ravioli recipes you will need to make up about 400g of pasta. 

This recipe is something I came up with on my first attempt of making a ravioli, and without any clue of what kind of filling I wanted. It turned out beyond anything I could have expected, and has been an absolute hit with others who I have had give it a shot. I served this ravioli with a Neapolitan tomato sauce.

Preparation time: 80 minutes 

Cooking time: 10 minutes

Ingredients

• 300g chicken mince
• 250g mushrooms, finely chopped
• 80g sun-dried tomatoes, finely chopped
• 3 french shallots, finely chopped
• 1/3 cup parmesan
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil

Method

1. Heat the oil in a frying pan over medium heat and cook the chicken mince and shallots for 5 minutes or until just cooked. Stir in the mushrooms.
2. Remove from heat. Stir in the sun-dried tomatoes, basil and parmesan. Season to taste with salt and pepper if you like and let cool.
3. Place one pasta sheet on a well-floured work surface. Place heaped teaspoons of filling at 5cm intervals in 2 rows, on the sheet leaving a 2cm border around edges. Brush around the filling with water. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets.
4. Cut between the filling to make 5cm square ravioli. Transfer the ravioli to a floured tray or wire rack, continue with the remaining pasta and filling.
5. Cook half the ravioli in a large saucepan of salted boiling water for 3-4 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining ravioli.
6. Plate ravioli evenly and then spoon over sauce as desired and serve garnished with fresh basil leaves.
7. Eat!

Black Bean Chilli Con Carne

While a chilli con carne will traditionally have red kidney beans, I decided to give some black beans a try to change things up and it worked out a treat. 

This meal is more than plenty of spice for your mouth, it is incredibly filling and great for you in general. It is a hit in any household, and will surely be one in yours.

Preparation time: 20 minutes (plus beans soaked overnight)

Cooking time: 150 minutes approx

Ingredients

• 225g dried black beans
• 400g can chopped tomatoes
• 500g braising steak, diced
• 300ml beef stock
• 2 tbsp vegetable oil
• 1 tbsp paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp hot sauce
• 2 onions, chopped
• 1 dried red chilli, crumbled
• 1 fresh green chilli, seeded and finely chopped
• 1 garlic clove, crushed
• 1 red capsicum, seeded and chopped
• Salt
• Fresh coriander, to garnish
• Boiled rice, to serve

Method

1. To prepare the beans you will need to put them in a large pan, cover with cold water, bring to the boil and leave boiling vigorously for about 10 minutes. Drain, tip into a bowl, cover with cold water and leave to soak overnight.
2. Preheat the oven to 150°C. Heat the oil in a large, flameproof casserole. Add the onion, garlic, and green chilli and cook for 5 minutes until soft. Transfer the mixture to a plate.
3. Increase the heat to high, add the meat the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
4. Add the tomatoes, beef stock, dried red chilli, and hot pepper sauce. Drain the beans and add them, with enough water to cover, and also adding the plated mixture. Bring to the simmering point, cover and cook in the oven for about 2 hours. Stir occasionally and add extra water, if necessary, to prevent the casserole from drying.
5. Season the casserole with salt and add the capsicum. Replace the lid, return to the oven and cook for about 30 minutes more, or until the meat and beans are tender. Sprinkle over the fresh coriander and serve with the boiled rice.
6. Eat!

Fried Baby Barramundi with Avocado

This fishy dish is as easy as they come to put together, but don't let that fool you because this is one delicious meal. 

I suggest trying the fish and avocado in one bite, you will see why. Also, if you don't think it will be filling enough, just serve with a small side of rice.

Preparation time: 15 minutes (plus marination time of about 2-3 hours)
Cooking time: 15-20 minutes

Ingredients

• 4 baby barramundis, prepared
• 1 large lemon
• 1 lime, sliced for garnishing
• 2 avocados
• 4 cooked corn sliced widthways
• 3 tbsp spice seasoning
• Fresh parsley, chopped
• Oil
• Plain flour

Method

1. Squeeze the lemon juice inside and outside the fish, and sprinkle with spice seasoning. Place the fish in a cool shallow dish, cover and set aside in a cool place to marinate for 2-3 hours.
2. Lift the marinated fish out of the dish and dust thoroughly with the flour, shaking off any excess. Heat the oil in a large non-stick frying pan over a medium heat. Add the fish and fry gently for 7-10 minutes on each side. 
3. Meanwhile, cut the avocados in half, remove the stones and cut in half again. Peel away the skin and cut the flesh into thin strips.
4. When the fish are cooked through and the skin is crisp and brown, transfer them to warmed serving plates. Add the avocados and corn slices. Garnish with the chopped parsley and lime slices, and serve immediately.
5. Eat!

Chicken Stock

Obviously a recipe required for the Pho Gá, but so much more useful than just for that. This chicken stock is handy whether on a cold winters night, you're feeling sick or even recovering in the hospital from giving birth to twins.
This simple yet tasty stock will amaze you at just how easy it is to make, so much so you will wonder why you have been wasting money at the grocery store buying that rubbish they serve the masses.
Oh and feel free to experiment with "secret" ingredients, like octopus, prawns and whatever else, as it can make it that little bit different and special.

Preparation time: 10 minutes
Cooking time: 5 hours

Ingredients

• 3.15kg bony chicken parts (necks, wings, back)
• 1 large onion, unpeeled
• 7.5cm piece fresh ginger, unpeeled
• 45g light brown palm sugar
• 1.5 tbsp sea salt

Method

1. Preheat oven to 180ºC. Place onion and ginger in a roasting tin and roast for about an hour, until onion is soft and beginning to ooze. Remove from the oven and let the onion and ginger cool. Peel the onion and cut in half. Slice the unpeeled ginger into coins about 5mm thick.
2. While the onion and ginger are roasting, blanch the chicken bones: To ensure the pan is large enough to blanch the bones without boiling over, put the bones in the pan and add water to cover by 2.5cm. Remove the bones, set aside, and bring the water to the boil. When water is at a rolling boil, add the bones, return the water to boil and leave for 3 minutes. Drain the bones into a colander and rinse under cold running water. Rinse the pan and return the rinsed bones to the pan.
3. Add the onion halves, ginger slices, salt, sugar and 8 litres of fresh water to the pan and bring to the boil over a high heat, skimming off any scum that forms on the surface. Lower the heat so the liquid is at a gentle simmer and allow to simmer for 4 hours, skimming as need to remove any scum from the surface.
4. Remove the pan from the heat and, using a spider strainer or a slotted spoon, remove and discard the large solids. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes (or overnight), then skim most of the fat from the surface (leave some, your mouth will thank you). Season to taste with salt.
5. Use immediately, or let cool completely, then transfer to containers and refrigerate for up to 3 days or freeze up to 3 months.

Pho Gá

Simply put, Pho is the shit. If like me you enjoy noodles, meat and hot soups/broths, then there is no reason for you to not have at least tried Pho once in your life.
This Pho with chicken is amazing, and will have you going back for more and possibly wanting to whip this up once a week. Although I haven't placed it in the menu, you can always spice this up with some chilli flakes, which I do all the time.

Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients

• 1.35kg whole chicken
• 6 whole spring onions
• 1 bunch spring onions, trimmed and thinly sliced
• 1 bunch coriander, chopped
• 1 thumb-sized piece of ginger, crushed
• 1 tbsp sea salt
• Crispy fried shallots
• 3-4 litres chicken stock
• Fish sauce, for seasoning
• 450g packet of dried rice vermicelli, cooked as packet instructs

Garnishes

• Thai basil sprigs
• Bean sprouts
• Limes, cut into wedges
• Jalapeño chillies, stemmed and thinly sliced into rings

Method

1. Bring a large pan of water to the boil over a high heat. Add the chicken, spring onions, ginger, and salt, and boil for 15 minutes, then turn off the heat, cover the pan and let stand for 15 minutes. If chicken is larger then let it stand for 10 minutes longer.
2. Just before the chicken is ready, prepare a large ice-water bath. As soon as the chicken is done, remove it from the pan (discarding the cooking liquid) and immediately submerge in the ice bath. Keep it there for about 20 minutes, until the chicken is cool enough to handle, remove from the water and pat dry. Pull the meat from the bones, discarding bones and skin. Shred using your fingers and you should have about 900g of meat.
3. In a large saucepan, bring the stock to the boil over a high heat.Taste for seasoning and add fish sauce, if needed.
4. Prepare the garnishes on a platter and place on table.
5. Divide the rice noodles evenly among warmed soup bowls. Top each serving with the shredded chicken, then divide the sliced spring onions and coriander evenly between the bowls. Ladle the hot stock over the top and springle with fried shallots. Serve immediately, accompanied by the garnishes.
6. Eat!

Sweet Chilli Sauce

What person on this planet doesn't enjoy a nice sweet chilli sauce at the best of times? There isn't anybody, which is exactly why I decided to share this handy recipe for sweet chilli sauce with you. You'll be amazed at just how easy and tasty this is, and wonder why you bother buying that rubbish at the supermarket to begin with.

Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients

• 2 long red chillies, deseeded and roughly chopped
• 1-2 bird's eye chillies (scuds) - optional
• 2 small coriander roots, cleaned
• 1 large garlic cloce, peeled
• 1/3 cup white sugar
• 1/3 cup vinegar
• 1/3 cup water
• 1 tbsp cornflour, mixed with 1tbsp water - optional for thickening

Method

1. Using a pestle and mortar, pound the chillies to a paste with the salt, coriander roots and garlic.
2. Transfer chilli paste to a saucepan, add the vinegar and water, then simmer to make quite a thick syrup - this should take about 5 minutes. If it threatens to become too thick, add a few extra tablespoons of water, or if threatens to become too watery add the cornflour mix slowly and stir in.
3. Allow to cool before serving.
4. Eat

Moroccan Pumpkin Soup

This easy to make soup is a wonderful tummy filler for those cold wintery nights stuck inside. With minimal effort you can throw this together in no time.

Serves: 4

Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• 1.1kg pumpkin, cut into small pieces
• 750ml chicken stock
• 750ml milk
• 1/2 cup cooked white rice
• 2-3 teaspoons sugar
• 1 teaspoon ground cinnamon, to garnish
• salt and ground black pepper

Method

1. Add stock, milk, pumpkin, sugar and seasoning to a large saucepan and bring to the boil, then reduce heat and simmer for about 20 minutes until the pumpkin is tender.
2. Drain the pumpkin, reserving the liquid, and puree it in a blender/food processor, then return to the pan with the liquid.
3. Bring the soup back to the boil again, throw in the rice and simmer for a few minutes, until grains are reheated. Check the seasoning.
4. Pour into bowls and dust with cinnamon. Serve piping hot, with chunks of fresh, crusty bread.
5. Eat!