“Recently, in an attempt to have less meat in our diet, I’ve been trying to create vegetarian and vegan recipes that still satisfy me and pack a punch of flavour and texture. My favourite would have to be mushroom parmigiana. Right up there with the chicken version! One dish we eat heaps of is Bolognese or Chilli con carne and I’ve started using half beef, half lentils to great effect. I still wanted to do a vegan version, so started experimenting with this recipe. My aim was to get a dish that felt like you were eating the original and still had heaps of complex flavours. The fact that my carnivorous husband loves it means it must be a success. This is a good recipe for doing in bulk and freezing for later. Enjoy!”
1 carrot, diced
1 onion, diced
1 stick of celery, diced
4 cloves of garlic, diced
1 tsp star anise powder
2 tbsp cumin
1 tbsp sweet paprika
4 tbsp tomato paste
2 cups red wine
1 x 400g can of tomatoes
1 x 400g can of lentils
1 x 400g can of chick peas
1 x 400g can of black or red beans
4 tbsp Kecap manis (sweet soy sauce)
4 tbsp balsamic vinegar
Salt and pepper
1/4 cup Barbecue sauce (optional)
100g pecans, finely diced
Cook the carrot, onion, celery and garlic in a large frypan until soft.
Add the tomato paste, star anise, cumin and paprika and cook off for a few minutes.
Add the red wine and tomatoes then let it simmer for 15 minutes.
Put the mushrooms in a food processor until diced. You want to keep a bit of texture. Do the same with the chick peas.
Put mushrooms, lentils, beans and chickpeas in a large stockpot or slow cooker. Pour in the tomato and red wine mixture and combine. Allow this to sit on low heat for at least an hour. If the mixture gets too dry, add more red wine or vegetable stock.
Add the kecap manis (or dark soy sauce) and balsamic vinegar, and season with salt and pepper to taste. If you want a smokey flavour add the barbecue sauce.
Stir in the pecans just before you serve for added texture.
Serve with the pasta of your choice and parmesan cheese.
“I’ve just returned from doing ten days of cooking demos in Townsville. I had to do four recipes a day that the audience could try then replicate with basic ingredients. I made this chili con carne several times and got a great reaction from everyone who tried it. It’s pretty much a staple in our house which is used in tacos and nachos and in a ridiculous mix of cultures even when making lasagne or cannelloni. This recipe makes a huge amount that I cook up in my slow-cooker then freeze for later. For a more modest amount just halve the recipe. The amount of chili is to my taste but feel free to add or subtract the spices to your own palette. Enjoy!”
(Photo by Gary Corbett)
2 brown onions
6 cloves garlic
1.5kg lean beef mince
500g pork mince
140g tomato paste
4 heaped tbsn sambal oelek (or chopped chillies)
2 tbsp chili powder
2 tbsp ground cumin
2 x 40g tins tomatoes
2 x 400g tins red kidney beans
Salt and Pepper
Dice onions and fry off in a hot pan with some oil for 5 minutes.
Add the finely chopped garlic and chopped bacon and cook for 5 minutes.
Add the beef and pork mince and cook for 15 minutes, making sure to break up with the back of a spoon.
When all the meat is cooked through add the tomato paste, sambal oelek, chili powder and cumin and stir to combine.
Add the remaining ingredients and let simmer on a low heat for at least an hour.
(I usually let the mixture cook in a slow-cooker for up to three hours.)
A few times during the cooking process use a large spoon to remove any fat that has risen to the top.
Serve with corn chips, guacamole, re-fried beans, sour cream and jalapenos.
“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.
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!