Serves 4 as a side
Prep time 15 min
Cook time 10 min

Ingredients
     4 ears of fresh corn, husked
     3 tbsp Olivado Organic E.V. Olive oil
     1 tsp chilli powder
     Salt and pepper to taste
     4 tbsp plain Greek yogurt 
     ½ avocado, mashed until smooth
     Salt and pepper to taste
     ½ cup grated parmesan cheese
     1/4 cup fresh coriander, chopped
     2 tbsp mayo
     ½ tbsp chipotle sauce
     2 tbsp dried olive crumbs (optional)
     1 lime cut into wedges

Method
 
Brush each ear of corn with olive oil.

In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.

Combine the Greek yogurt with the avocado. Set aside.

Combine the mayo and chipotle. Set aside

Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.

​When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
 
Serve with lime wedges on the side.
 
 

​Makes 2 cups
Prep time 5 min
Cook time 5 min
 
Ingredients
     3 tbsp Olivado Avocado oil
     1 tsp fennel seeds
     ½ tsp cumin seeds
     ½ tsp brown mustard seeds
     5 garlic cloves, finely sliced
     10 tomatoes, chopped
     1 tsp salt
     2 tsp sugar
     1 tsp chilli powder
     2 tsp finely grated ginger
     2 small green chillies, de-seeded and finely sliced
 
Method
 
Heat the oil in a medium size saucepan and fry the fennel, cumin and mustard seeds over a moderate heat until the mustard seeds begin to pop.
 
Add the garlic to the pan and fry for 2 minutes until fragrant and softened, then add the tomato, salt, sugar, chilli powder and ginger and give it a good stir.
 
Cook over a low heat until the tomato softens and begins to break down. 4-5 minutes. Add the green chilli and combine. Remove from heat and allow to cool.
 
 

The tastiest salad ever...This is one of my all time favourites - the dish that started my career.

Serves 4 (entrée size) 
Prep time 10 min
Cook time 10 min
 
Ingredients
     1/4 cup rice- roasted until golden, then ground.
     400g minced chicken
     1/2 cup water
     Black pepper to taste
     1 cup mint- finely sliced
     1 cup coriander- finely sliced
     2-3 dried chillies- ground
     4 kaffir lime leaves-finely sliced
     2 tbsp fish sauce
     1 shallot, finely diced
     ½ red onion diced
     Juice 1 lemon
     Juice ½ lime

To Serve
     10 lettuce leaves
     15 beans- blanched
     ½ cucumber- de-seeded and sliced.
      
Method
​
Dry roast the rice in a small saucepan until golden. Remove and set aside to cool. When cool grind into a fine powder in a mortar & pestle.

Place minced chicken into a large saucepan on a medium/low heat, add the water and gently simmer for 4-5 minutes or until chicken is cooked through. Season with black pepper. You want the chicken to almost stew.

As soon as the chicken is cooked remove the pan from the heat and add remaining ingredients, including ground rice. Check seasoning and serve with cucumber, beans and lettuce.

Serves 4 - 6 as a side
Prep time 15 min plus soaking time
Cook time 5 - 10 min


Ingredients
     250g chana dal
     4 dried red chillies
     1 tsp fennel seeds
     1 tsp cumin seeds
     1 ½ onions – diced
     2cm knob of ginger – sliced finely
     1 clove of garlic - smashed
     ½ cup curry leaves – sliced
     salt and pepper to taste
     1 cup Olivado Avocado oil for frying

Serve with tomato chutney.
 
Method
 
Place the chana dal into a bowl with the chillies, fennel and cumin and cover with water.
Let steep for at least 3 hours or overnight if you have the time. Drain into a sieve discarding the water. Remove about ¼ cup of the dal and set aside. Place the remaining dal, chillies and seeds into a blender and blend into a coarse paste.
 
Transfer the paste to a bowl and add the remaining ingredients including the reserved dal. Combine with slightly wet hands to shape a golf ball size` portion into a round disc. These are your vada.
 
Heat a small fry-pan and add the Avocado oil. When oil is hot, carefully add the vada and cook until golden (about 4 minutes) turn and continue to cook until golden. Remove and drain onto a paper towel. Season with salt.
 
 

Quick, easy and super tasty mid week chicken dinner - kids will love it.

​Serves 2 to 4
Prep time 5 min plus marinating time
Cook time approx 25 min

Ingredients
     1 tbsp Olivado Avocado Oil
     2 tbsp honey
     4 cloves garlic, crushed with the flat blade of a knife
     4 tbsp soy sauce
     Salt and freshly ground black pepper
     4 large chicken thighs, skinned and boned 

Method
Place the oil, honey, garlic, soy sauce, salt and pepper in a shallow dish and mix well
Add the chicken and turn to coat, rubbing the marinade into the flesh. Cover the dish with plastic wrap and refrigerate for at least 1 hour, turning once during the marinating period.

Preheat the oven grill to hot and line the grill pan with tinfoil.

Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade. Place the chicken under the grill and cook, turning from time to time and basting with the marinade every 5 minutes for 25 minutes or until cooked through and browned on all sides.

Remove from the oven, rest for a few minutes then cut into pieces if desired.

Serve with a side salad of julienned chilli, ginger, green capsicum, spring onions, mint and coriander, dressed with a touch of oil and soy sauce. You can add a side of rice if you're feeling hungry.

Fruit for dessert has to be good for you ....right? Well maybe not when combined with lashings of caramel sauce and delicious ice cream! Another street food special from Thailand, this recipe is one for the kids - they will LOVE it.

Serves 4–6
Prep time 10 min
Cook time 20 min
 
Ingredients

     1 litre vegetable oil
     6 small bananas
 
     Batter
     1 cup rice flour
     ¼ cup arrowroot
     3 tbsp palm sugar
     ¾ cup water
     3 tbsp shredded coconut
     ½ cup sesame seeds
     ½ tsp salt


Make the caramel sauce as below.
Heat the vegetable oil in a wok or deep fryer to 190°C.
 
Peel and slice each banana lengthwise, then in half.
 
Combine all the batter ingredients and stir until just mixed together. Dip each piece of banana into the batter and deep-fry until golden brown. Remove from the oil and drain on paper towels for a few seconds. Serve straight away with coconut ice cream and the caramel sauce.
 
Caramel Sauce 
     1 cup sugar
     90 g salted butter, cut into 6 pieces
     ½ cup cream
     ½ teaspoon salt
 
Method
 
Place the sugar in a large saucepan over a medium heat and cook, without stirring, until it becomes a thick amber-coloured liquid. Don’t let it burn.
 
When the sugar has completely melted, immediately add the butter – be careful as the caramel will bubble rapidly. Stir the butter into the caramel until completely melted, about 2–3 minutes.
 
Drizzle in the cream very slowly while stirring. Again be careful as the mixture will rapidly bubble and/or splatter. Boil the mixture for 1 minute. It will rise in the pan as it boils.
 
Remove from the heat and stir in the salt. Cool before using .
This caramel will last a week in an airtight container.

 
 

 

This year we've had a bumper crop of basil in the garden and what better way to use it up than in some simply delicious pesto. Jack loves it in his sandwiches, Tracey loves it on pasta... this tasty bowl will be keeping the whole family happy, and I gotta share the love. Fresh basil, Pecorino and great quality olive oil make this dish sing.
 
Ingredients
     2 tbsp pine nuts
     1 tsp salt
     1 garlic clove, peeled
     2 bunches fresh basil, leaves picked, thick stems removed (2 packed cups)
     6-8 tbsp Olivado Organic olive oil
     1⁄4 cup Parmigiano-Reggiano, grated
     1⁄4 cup Pecorino, grated

Method
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.

Top tip: For a quicker and chunkier style pesto throw all the ingredients in a food processor and whizz up. 
 
 

A specialty in the McGregor house when I was growing up. There were always rotten bananas to be used up and where better than in a loaf. I always loved it with a good spreading of butter . . . still do. It’s perfect with a cup of tea. This is fantastic for kids’ lunches and will keep for a few days in an airtight container. 
 
Prep time 15 minutes
Cook time 40-50 minutes
Makes 10 slices
 
Ingredients

     1¾ cups self-raising flour
     ½ tsp baking soda
     ½ tsp ground cinnamon
     ¼ tsp salt
     ½ cup sugar
     2 eggs
     ¼ cup milk
     75g butter, melted and cooled
     1 cup mashed banana
 
Preheat the oven to 180ºC. Grease a 22cm loaf tin or line it with baking paper.
Sieve the flour, baking soda, cinnamon and salt together. Combine with the sugar in a large bowl.
In another bowl whisk the eggs lightly, then stir in the milk, banana and butter (make sure the butter is not too hot or it will scramble the egg). Quickly add this to the dry ingredients and combine.
Pour into the loaf tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
 
Top tips
·       Throw some walnuts or macadamia into the mix.
·       Finely chopped dates are also a great addition.

These oysters are sure to put a smile on your face. The superb ponzu and ginger sauce takes them next level, and will keep you coming back for more.   

Serves 4 -6
Prep time 10
 
Ingredients
 
     8 tbsp ponzu sauce
     ½ spring onion, thinly sliced
     4 tsp grated ginger
     4 tsp mirin
     2 tsp toasted sesame oil
     ½ tsp salt
     24 fresh oysters, opened, cleaned and chilled on ice
     4 tbsp pickled ginger (optional)
 
Method
 
Combine the ponzu, spring onion, ginger, mirin, sesame oil and salt in a small bowl.
 
Serve oysters in the half shell and drizzle with the sauce. Garnish with a little pickled ginger.
 
Top tip
 
This dipping sauce is also great with dumplings and keeps in the fridge for up to a week, so prepare it early, adding the spring onions just before serving.

Super easy, super tasty soda bread makes a perfect side for nearly any dish - or just enjoy it on its own straight from the oven.

Serves 4
Prep time 10 min
Cook time 30 min approx 
 
Ingredients
 
     170g self-raising wholemeal flour
     170g plain flour
     ½ tsp salt
     ½ tsp baking soda
     290 ml buttermilk
     1/2 cup raisins (optional)
 
Method
 
Preheat the oven to 200C.
 
Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
Make a well in the centre and pour in the buttermilk, and raisins (if using) mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
 
Turn onto a lightly floured surface and knead briefly.
 
Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.