SIMPLE PORK RISSOLES

Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious. 

Prep 00:20

Cook 00:10

Serves 4

Easy 

Ingredients 

500g pork mince 

1/2 brown onion, finely diced  

3 cloves garlic, minced

1 tbs finely chopped fresh rosemary

1 tbs fennel seeds 

1 egg

1 tbs honey 

1/2 cup breadcrumbs 

Plain flour to coat 

Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles. 

Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.  

Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.

SALMON, SWEET POTATO FISH CAKES

RECIPE FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT? 

750g sweet potato, cut into 3cm pieces

2 x 180g pieces salmon, skin removed and pin-boned

100g frozen peas, thawed

Finely grated zest of ½ lemon

1½ cups (100g) fresh rye breadcrumbs

1 egg, beaten

¼ cup (60ml) olive oil

Lemon wedges, watercress and cornichons to serve (optional)

Herbed yoghurt

1 cup (280g) thick Greek-style yoghurt

1 tbs each finely chopped dill and flat-leaf parsley

Finely grated zest of 1 lemon

PUTTING IT ALL TOGETHER: 

1. Bring a saucepan of water to the boil over medium heat. Add the sweet potato and cook for 8 minutes, then place a steamer basket on top with the salmon. Cover basket and cook for 3-4 minutes until almost cooked, then remove from the heat. Drain potato and set aside to steam cool.

2. Flake fish into a bowl. Add the potato, peas, zest, crumbs, egg, then season and fold through mixture to combine.

3. Use lightly oiled hands to form into 12 patties, then place on a baking tray lined with baking paper. Chill for 30 minutes.

4. For the herbed yoghurt, combine all ingredients in a bowl and chill.

5. Heat ¼ cup oil in a frypan over medium high heat. In batches, cook the patties for 2-3 minutes a side until lightly golden and warmed through, then drain on paper towel.

6. Season, then serve with lemon wedges, watercress, cornichons and herbed yoghurt.

RECIPE FROM DELICIOUS. ON SUNDAYS

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FISH IS THE BEST! MORE FISH RECIPES HERE...

GREEN FRITTATA

RECIPE FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT? 

1 cup basil leaves

1 cup flat-leaf parsley leaves

2 cups baby spinach

6 eggs

500g ricotta

¼ cup (20g) parmesan

2 tbs extra virgin olive oil, plus extra to serve

1 onion, sliced

2 garlic cloves, crushed

1½ cups baby kale, plus extra leaves to serve

1 zucchini, shaved in strips using a vegetable peeler

4 stalks asparagus, shaved into strips with a vegetable peeler

Lemon juice, to serve

PUTTING IT ALL TOGETHER: 

Preheat oven to 180°C.

Place the herbs and spinach in a food processor and whiz until finely chopped. Add the eggs, ricotta, parmesan and season, then whiz until smooth.

Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute until fragrant. Add the baby kale and zucchini strips. Remove from the heat.

Add the egg mixture and stir to combine and distribute the ingredients in the pan.

Place in the oven and cook 20-25 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, then slide out of the pan.

Serve topped with asparagus, extra kale leaves and drizzle with lemon juice and olive oil.

RECIPE FROM DELICIOUS. ON SUNDAYS

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MORE GREEN GOODNESS HERE...

JAX'S ZUCHINNI LASAGNE

IN OUR KITCHEN THERE IS ALWAYS A FIGHT TO SEE WHO GETS TO COOK FOR THE NIGHT, ON THIS EVENING, JAX WON! AND FOR THAT I AM THANKFUL...

THIS AMAZING VEGETARIAN DISH IS SUPER SIMPLE AND PERFECT TO FEED A LARGE NUMBER OF PEOPLE WITH SOME VERY SIMPLE INGREDIENTS... 

MAKES: 6 people to share

WHAT'S IN IT? 

2 x tubs Low fat cottage cheese

4 whole eggs, lightly beaten

700ml Tomato passata sauce 

2 tbs basil leaves, roughly chopped

8-10 medium zucchini 

4 tbs Parmesan, 3 tbs reserved to serve 

PUTTING IT ALL TOGETHER:

1. Preheat oven 200C. Cut zucchini into coins and place between two dish towels to remove excess water.

2. Purée cottage cheese with eggs (1 tub of cottage cheese =2 eggs) and fresh pepper and basil.

3. Lightly oil baking dish or pan (we used our shallot cast iron pan). Cover the bottom with a thin layer of tomato passata. Arrange zucchini in concentric circles so no tomato is showing through. Next, add a layer of purée and cover with zucchini. Repeat steps alternating between tomato and zucchini. The layer under the top will be the purée. Finally cover top with zucchini and grate Parmesan on top.

4. Cook in oven for one hour or until the center bounces back when touched. 

MORE SHARING RECIPES HERE...

QUICK CHORIZO BOLOGNESE

MAKES: 4

WHAT'S IN IT?

3 x 125g chorizo, cases removed and chopped

1 tbs extra virgin olive oil, plus extra to drizzle

2 tbs thyme leaves

400g bottle tomato passata

400g pappardelle or other long pasta

500g cherry tomatoes, halved

Chopped flat-leaf parsley leaves and grated parmesan to serve

PUTTING IT ALL TOGETHER:

Place chorizo in a food processor and pulse until nely chopped. Place in a cold frypan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.

Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.

Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.

Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley and parmesan.

RECIPE FROM DELICIOUS. ON SUNDAYS

TUNA & CHICKPEA SALAD IN A JAR

MAKES: one large jar (serves one hungry Hayden or two normal people)

WHAT'S IN IT?

1 soft boiled egg.

2 tbs olive oil

2 tbs apple cider vinegar

Salt and Pepper

½ small red onion, finely sliced.

1 (400g) can chickpeas, washed and drained

1 large can MSC certified pole and line caught tuna*

1/4 cup baby spinach

1/4 cup parsley and mint, roughly chopped

PUTTING IT ALL TOGETHER:

Do all of the below prior to setting off on your adventure (or work or uni or what ever it may be, [this is the perfect work lunch]) be sure to prep all your ingredients.

When I soft boil and egg I use this method; bring egg to boil in a small saucepan. As soon as the water is boiling, start your timer for 3mins, remove immediately from the water and cool under running water or in a large bowl of water. Set aside until time to serve lunch (keep refrigerated).

Grab a large jar (about 600ml or so) and start by layering in all the elements, first up the “dressing” olive oil, apple cider vinegar, salt and pepper. Next, add the red onion, then chickpeas, mint and parsley, and finally the baby spinach. Close the lid and take your jar with you on your adventure*.

To serve, just pour out into a bowl, shell your egg and enjoy!

NOTES AND TIPS:

*MSC Certified pole and line caught tuna is the most sustainable choice when it comes to canned tuna. Have a look at GreenPeace Canned Tuna Guide for more information. 

*Remember – egg and tuna are perishable. So if you are going to be out and about walking around for a while (or at work) be sure to keep the jar in some sort of refrigeration i.e. an esky or fridge.

MORE SHARING RECIPES...

MIE GORENG

PREP TIME: 10MINS

COOKING TIME: 10MINS

MAKES: Enough for two hungry lads (like me and Bennetts)

WHAT'S IN IT?

1 tbs vegetable oil

3 cloves garlic, crushed

1/2 shallot, finely sliced

2 eggs (one scrambled, one reserved for the final fried egg)

1/4 cup cabbage, finely sliced

1/4 cup Asian greens, shredded

1/4 cup carrot, julienned

450g packet, thin Hokkien Noodles

1 tbs oyster sauce

1 tbs soy sauce

1 tbs kechap manis

1 tbs tomato sauce

Salt and Pepper

Butter

PUTTING IT ALL TOGETHER 

This dish is all about quick hands, high heat and getting everything turning!

Add garlic and shallot to a super hot wok with a little vegetable oil. Cook quickly stirfrying until aromatic. Add whisked egg and continue to stirfry.

Next add cabbage, Asian greens and carrot and continue to stirfry. Add 1/4 cup of water.

Add noodles and top with all your sauces. Stirfry to combine and coat noodles in sauce.

Fry off remaining egg in a little butter, flip quickly so yolk is still runny in the center.

Serve noodles out onto a plate and top with fried egg. Enjoy.

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ZUCCHINI SCRAMBLED EGGS

This is one of my favourite breakfast meals and something I cook regularly in the morning to kick start my day. I recently shared this dish with the amazing team (family) from Buena Vista Farm on the South Coast of NSW, Australia

WHAT'S IN IT?

1 tbs olive oil

1 small red onion, finely sliced

1 clove of garlic, crushed

1 medium zucchini, cut in half and finely sliced

3 of the best eggs you can get

1/3 cup milk, cream or riccotta (I love ricotta best!!!)

1/2 cup fresh basil, roughly chopped

Salt

1 lemon, juiced

Olive oil, to serve

Parmesan cheese, grated

Pepper, to taste

PUTTING IT ALL TOGETHER:

Heat a heavy based skillet / fry pan (I am obsessed with good cast iron) over a medium heat, adding oil, onion and garlic. Cook for 1-2mins to soften. Once soften, increase the heat and add the zucchini and stir. 

While the zucchini is cooking bring together the egg mix by combining eggs and your choice of dairy (either milk, cream or ricotta; what ever you have in the fridge) with a pinch of salt. You can also leave this out if you wish, you just wont get those amazingly super fluffy and creamy eggs.

Pour egg mix over zucchini along with chopped basil (or if you have fresh pesto, even better). Gently stir the eggs until they set and become light and fluffy.

Spoon out onto plates and serve by adding a drizzle of lemon juice, olive oil and a generous grating of parmesan and pepper to taste.

MORE SHARING MEALS...