May 022019
Beef Rissoles with Sweet Potato Salad Recipe

Who doesn’t love a rissole? They are an Australian staple at any BBQ. This delicious recipe has beef rissoles, served with a grilled sweet potato salad. Make a few extra rissoles and you can make a healthy homemade hamburger for lunch the next day. These rissoles freeze well, so why not make a big batch to have on hand when then next impromptu BBQ is called.

Beef rissoles with sweet potato salad

Cook Time30 mins

Servings: 4


  • 500 gm minced beef organic/grass fed
  • 1 red onion finely chopped
  • 1/4 cup rice crumbs
  • 1 egg
  • sea salt and pepper
  • handful fresh parsley
  • olive oil for cooking
  • 1 medium sweet potato peeled and diced
  • 1 cup cherry tomatoes halved
  • 1 cup mixed salad leaves
  • 1/4 cup feta crumbled


  • In a large bowl combine the mince, ¾ of the onion, rice crumbs, egg, salt, pepper and half of the parsley. Use your hands to mix everything together and form them into 4 patties.

  • Heat the olive oil in a frying pan and place the patties in the pan. Cook the patties for 3-5 minutes on each side until they are cooked through.

  • Meanwhile, bring a saucepan of water to the boil and cook the sweet potato for around 10 minutes, or until they are tender.

  • Strain the potato from the water and whilst they are still warm stir the feta gently through the potato so that it melts and forms a creamy dressing. Season the potatoes with sea salt, pepper and remaining parsley.

  • To make the relish add the remaining onion and diced tomato to the pan that the rissoles were cooked in and sauté the tomatoes for a few minutes until they are tender. Season them with a little pepper.

  • Serve the rissoles topped with the relish and a side of sweet potato and salad leaves.

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May 012019
Coconut Chicken Skewers with Asian salad recipe

This Coconut Chicken Skewers with Asian Salad recipe is a refreshing salad and it is quick and easy to make. It is a great way to include some nutritious Chinese vegetables into your diet. Variety is key to a nutritionally balanced diet, especially when it is so easy to fall into the trap of cycling through the same recipes each week.

Coconut Chicken Skewers with Asian Salad

Cook Time28 mins

Servings: 2


  • 350 gm chicken breast
  • 1/4 cup shredded coconut
  • 4-6 bamboo skewers
  • 1/4 wombok cabbage thinly sliced
  • 1 carrot cut into matchsticks
  • 1/2 red capsicum thinly sliced
  • 1/4 cup cashew nuts
  • 1 lime cut into wedges
  • 2 Tbs coconut oil
  • handful fresh coriander


  • Cut the chicken into strips and thread the chicken onto the skewers.

  • Put the coconut in a shallow bowl and press chicken onto the coconut to coat it.

  • Heat the coconut oil in a frying pan and when it is quite hot place the chicken into the pan

  • Cook the chicken for 3 minutes on each side, or until the chicken is cooked through. Try to only turn the chicken once to prevent the coconut from falling off.

  • In the last few minutes of cooking add the cashew nuts to gently roast them.

  • Toss together the cabbage, carrot and capsicum and give it a squeeze of lime juice. Top the salad with the roasted cashew nuts.

  • Serve the chicken skewers on a bed of salad and a lime wedge on the side and sprinkle with fresh coriander

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May 012019
Lemon chicken with fennel salad recipe

This Lemon Chicken and Fennel Salad recipe is a great mid-week dinner that is quick and easy to make. Fennel is such a zesty addition to the salad to make it really stand out from your typical salad. If fennel isn’t for you, then asparagus or corn would be a great substitute.

Lemon Chicken and Fennel Salad

Cook Time20 mins

Servings: 2


  • 350 gm chicken breast
  • 1 lemon juiced and zest
  • 1 fennel bulb small
  • 1/2 avocado diced
  • 1 cup baby spinach
  • olive oil
  • sea salt and pepper


  • Heat the olive oil in the frying pan. 

  • Slice the chicken in half, width wise. Give them a squeeze of lemon juice and season with sea salt and pepper.

  • Place the chicken in the frying pan and cook them on each side for around 5 minutes, or until they are cooked through.

  • Zest the lemon to get around 1 teaspoon of zest.

  • Toss together the salad leaves, fennel and avocado. Divide it onto the serving plates.

  • Top the salad with the cooked chicken and sprinkle with the lemon zest and basil leaves.

Make an extra serve and lunch will be done for tomorrow.

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