​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.
 
 

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. 
 
 

Prep time: 15
Cook time: 30
Serves: 4
 
Ingredients
       For the pork
       1 pork tenderloin, fat and sinew removed
       3 slices prosciutto
       6 sage leaves
       Freshly ground pepper
       300g small potatoes, halved
       olive oil, for brushing

       For the sauce
       1/4 cup white wine
       2 shallots, roughly chopped
       2/3 cup chicken stock
       1 Tbsp wholegrain mustard
       1 tsp. Dijon mustard
       2 Tbsp. chopped sage leaves
       1/4 cup mascarpone
       salt and pepper to taste

Instructions
     For the pork

1. Pre-heat oven to 220° c and place the rack in the centre of oven.
2. Tuck thin end of tenderloin underneath to make it all the same thickness and place sage leaves on top of pork, evenly spaced along the meat. Grind over some pepper, no need to use salt as the prosciutto will do that for us.
3. Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe pan or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
4. Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won’t brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
5. Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 65 degrees. (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the grill. Place pan back in the oven and allow to cook under the grill until the prosciutto crisps up. Remove and rest for at least 5 minutes before cutting/eating.

   
      For the sauce

1.  Remove pork to a cutting board and cover loosely with foil. Remove the spuds and set aside. Keep the tasty juices and return the pan to a med/high heat.
2.  Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and mascarpone and allow to cook, until reduced by 1/3. Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.

Prep time: 15 min + marinating
Cook time: 10 min
Serves: 4
 
I love the name of this dish, it conjures up many different thoughts, but rest assured no tigers wept while this dish was being cooked . . . unless they could smell but not taste its deliciousness.

Ingredients

       For the beef
       4 tbsp fish sauce
       2 tbsp oyster sauce
       2 tbsp soy sauce
       4 cloves garlic, chopped
       2 tbsp vegetable oil
       2 tsp sugar
       2 tbsp whisky
       4 sirloin steaks
 
       For the dipping sauce
       1 red chilli, finely sliced
       1 shallot, finely chopped
       2 good handfuls of fresh coriander,chopped
       2 tbsp fish sauce
       6 tbsp lime juice
 
       To serve
       1 spring onion, sliced
       2 cups rice, cooked as directed
       2 limes, sliced
       ½ cucumber, sliced
 
Instructions

1. Place the fish, oyster and soy sauces, garlic, oil, sugar and whisky in a bowl and combine. Add the steaks and massage the marinade into the beef. Cover and set aside at room temperature for 1 hour or overnight in the fridge if you have time.
2. Meanwhile, in a small bowl combine the chilli, shallot, a quarter of the chopped coriander, fish sauce and lime juice. Add a teaspoon of sugar if you like it a little sweeter.
3. Heat your barbecue to high and when sizzling hot, grill the beef for about 3 minutes on each side, or to your liking. Remove to rest for 2 minutes.
4. When ready, slice the beef thinly, place a handful of chopped coriander and sliced spring onions on top and drizzle with the sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.