“I love recipes that you can cook in bulk, freeze then whip out for a quick mid-week meal. I always have containers of Bolognese, chilli con carne and pesto in my freezer and also this super easy roast tomato and capsicum sauce. It all bakes in one tray then gets blitzed up for later use. I’ve also included a few recipes I make using the sauce. Enjoy”
3 red onions
6 cloves of garlic
Halve and de-seed 6 capsicums and put them in a deep baking dish.
Halve and core 6 tomatoes and put them inside the capsicums.
Quarter 3 red onions and sprinkle them between tomatoes and capsicums.
Peel 6 cloves of garlic and throw them in the pan.
Douse in olive oil and sprinkle with salt.
Cover in foil.
Bake in a 180c oven for an hour.
Allow to cool in the pan with the foil on.
Depending on the strength of your food processor you can remove the skins from the tomatoes and capsicums. I have a Thermomix so this isn’t needed. Place in a food processor and blitz until smooth.
Pour into a saucepan and heat on low. Add Balsamic and white sugar to taste.
Pour into containers and store in the freezer.
Recipe for soup
Heat up a few cups of soup with some veggie or chicken stock and stir until smooth
Blitz some pine nuts, lemon zest and fresh basil to make a gremolata.
Serve the soup with a spoonful of sour cream, some gremolata and toasted sourdough
Recipe for pasta sauce
Chop an eggplant into 1cm cubes, douse in olive oil and salt and bake in a 180c oven for 20 minutes.
Fry some chopped onions and mushrooms in a pan until soft. Add a few cups of sauce and the roasted eggplant.
Stir in some fresh basil.
Serve with pasta and Parmesan cheese.
Recipe for baked chicken (for 2 people)
Pour some sauce in a small baking dish and add 2 whole chicken breasts. Cover with more sauce.
Cover dish with foil and bake in a 200c oven for 20 minutes.
Blitz some bread with herbs and Parmesan cheese.
Remove the chicken from the oven and take off the foil.
Cover with your breadcrumb mix and bake for another 5-10 minutes uncovered.
Serve with quinoa, roasted potatoes and green veggies.
“As part of my push to lose weight and get fit and healthy I’ve been redesigning some of my favourite recipes with less fattening ingredients. Obviously I want to do this without losing the flavour hit that comes with high fat foods and cooking techniques so I can confuse my taste-buds into thinking they’re still being spoilt. I have a recipe from my classical music range called “Nutcracker Chicken”. It consists of a chicken breast that’s been filled with a combination of goats cheese, blue vein and pistachios, coated in macadamia and panko crumbs, then fried and baked. I serve it with roast capsicum sauce, roast potatoes, asparagus spears and honeyed pine nuts. YUM! I’m getting hungry just thinking about it! …but for now here is a much healthier alternative that packs a huge amount of flavour in the sauce and chicken filling. Enjoy!”
Stuffed chicken breast ingredients
4 garlic cloves
150g sun-dried tomatoes
Splash of white wine
zest and juice from half a lemon
1/3 cup pine nuts
1/2 cup basil leaves
6 chicken breasts
12 slices of prosciutto
Clean the leek then quarter and dice. Add to the pan with a small amount of olive oil. Cook until leeks have softened slightly.
Finely dice the garlic and add to the pan for a few minutes.
Dice the mushrooms and sun-dried tomatoes and add to the pan with the white wine.
When liquid has reduced to almost nothing remove from the heat and stir in the pine nuts and diced basil. Set aside to cool.
Cut a cavity in the chicken breast and put stuffing inside.
Wrap 2 slices of prosciutto around chicken to keep the stuffing in and refrigerate until ready to cook.
Heat a small amount of light olive oil in a pan and on medium heat cook the chicken on each side until prosciutto has cooked (about 1 minute per side)
Transfer to a baking dish and cover with foil. Bake for 20 minutes at 180 degrees c or until chicken is cooked all the way through.
Roast Tomato and Capsicum Sauce
2 red capsicums
Light olive oli
3 tbsp kecap manis
Cut the tomatoes into quarters and remove stem end.
Cut capsicums into quarters and remove stem ends and seeds.
Peel and quarter onion.
Place all in a roasting dish and drizzle with light olive oil and some salt
Roast for 30 minutes in a 220 degree c oven or until capsicum skins start to blacken.
Let cool slightly and transfer to a blender adding the kecap manis. Don’t throw out any of the remaining juices from the pan as you will use them later!
Blend on high until smooth. Season to taste. (If you want a smoother sauce pass the mixture through a drum sieve)
12 asparagus spears
Peel and cut carrots into battens and transfer to the roasting dish you cooked the tomatoes in and coat with the juices. Add a little more olive oil and salt in needed.
Bake in a 200 degree c oven for 30 minutes stirring occasionally.
Cut asparagus into thirds and steam until cooked.
Plating up the dish
Gently reheat the sauce and put a generous smear on the plate.
Cut the chicken breast into 3 rounds and lay onto of the sauce (You can save the off-cuts for lunch tomorrow!)
Put a pile of asparagus and carrots on the plate and garnish with 2 basil leaves.
“I’ve had this recipe on my catering menu for a while now and always get great comments about the brilliant combination of flavours. We all know that beef and horseradish are a match made in heaven but with the addition of the roast capsicum sauce and cucumber it becomes a party in your mouth with every bite! Enjoy!”
50g Horseradish cream
100g Sour cream
4 tbsp Kecap Manis
600g Rump steak
Ground black pepper
French bread stick
Olive oil spray
Sprigs of tarragon
Combine horseradish cream with sour cream. Set aside.
Cut and de-seed capsicums, drizzle with olive oil and salt and roast in a hot oven until flesh is soft and skin is starting to blacken.
Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
Place capsicums and juices in a blender with kecap manis and blend until smooth. Season to taste and set aside.
Peel and de-seed the cucumber and cut into 5cm battens. Set aside.
Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side. Set aside.
Grind pepper and salt onto one side of the beef and cook in a griddle pan until medium rare. Repeat with the other side and leave to rest. When cool cut into 1cm strips.
Assemble by spreading the French stick slices with the horseradish mixture. Wrap some cucumber and semi-dried tomato in a beef strip and place on top. Finish with a dollop of the roast capsicum sauce and a sprig of tarragon.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!