Central Coast Home & Lifestyle Magazine Autumn 2026

vegetables

and other starchy foods

Easy and Tasty Slow

Simple and Tasty Chicken Punjabi Curry

Cooked Beef Diane

Serves 2-3 INGREDIENTS

METHOD: 1. Heat oil on medium heat and add cumin seeds, once change colour add the onion and saute 5 mins. 2. Add ginger and garlic cook another 5 mins or until onions brown. 3.Add tomato paste, chillies, tomato, tumeric, garam masala and stir to mix then add water. 4. Bring to boil then simmer 5 mins. (Gravy should be thick not watery) 5. Add chicken, mix well and cook on low heat 40 mins or until tender. Garnish with coriander and serve with rice. METHOD Preheat oven to 180C fan-forced. 1. Season both sides of the chicken with salt and pepper. 2. Add a splash of extra virgin olive oil to a deep heavy based pot over medium heat, then add chicken skin side down. Brown on both sides and set aside. 3. Add a splash of oil to the same pan and add capsicums and mushrooms and sweat down for a few minutes. Add bay leaves and rosemary. 4. Add olives, oregano and tomato or red pepper paste and stir through. 5. Add red wine, stock and chopped tomatoes. 6. Return the chicken and juices to the pot and mix through gently. Cook on simmer for 40 - 50 mins or until the chicken is tender. Serve with rice or mashed potato. Enjoy! METHOD: 1. Heat oven 160c fan forced. Cover an oven tray with baking paper and spread out the cauliflower florets and garlic cloves on the tray and coat with oil. 2. Bake 160C approx 40 minutes or until golden brown then set aside. 3. On the stove in a deep pot add oil and butter and cook onion and potato to soften. 4. Add the cooked cauliflower and garlic to the pot and mix well, adding the cumin, cream and stock. 5. Season with salt and pepper and blend smooth with a stick blender or food processor. Decorate with roasted cauliflower on top. 13

1 kilogram beef chuck steak 1 tablespoon olive oil 4 cloves garlic, crushed 1 large brown onion, chopped finely 425 gram can tomatoes 1/2 cup (125ml) beef stock 2 tablespoon worcestershire sauce ingredients

method

4-6 Chicken thighs whole 2 tablespoons oil or gee 1 teaspoon cumin seeds 4 Cloves minced garlic 1-2 onions finely chopped 2 tablespoons grated ginger 1 small tomato, chopped 1 tablespoon tomato paste 1 tablespoon garam masala 1 tablespoon tumeric 1-2 green chillies, chopped 1 cup water 1 small tomato

Meat, fish, eggs, beans and other non-dairy sources of protein 1. Cut beef into 3cm pieces. Heat oil in large saucepan; cook beef, in batches, stirring, until browned. 2. Add garlic and onion; cook, stirring, until onion is soft. 3. Add undrained crushed tomatoes, stock and sauce; simmer, covered, about 1½ hours or until beef is tender.

Milk and dairy foods

Foods and drinks high in fat and/or sugar

Tempt your tastebuds with our tasty stirfry - Beef with leeks and snow Peas Tempt your tastebuds with our tasty stirfry - Beef with leeks and snow Peas 1/2 cup (125ml) cream 2 tablespoon coarsely chopped fresh parsley 1 tablespoon brandy (optional) Add mushrooms if desired 4. Add remaining ingredients; simmer, uncovered, about 5 minutes or until thickened slightly. 5. Serve with mashed potatoes or pasta and sprinkled with extra chopped parsley, if desired. ingredients method Serves 4 Meat, fish, eggs, beans and other non-dairy sources of protein

Milk and dairy foods

© Crown copyright 2013

Foods and drinks high in fat and/or sugar

Public Health England in association with the Welsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland

enjoy!

© Crown copyright 2013

Public Health England in association with the Welsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland

Easy Stove top - Chicken Cacciatore

Serves 4 INGREDIENTS 6 bone-in chicken thighs Salt & pepper 4 tbsp extra virgin olive oil 1 red capsicum, chopped 1 green capsicum, chopped 350 g mushrooms, chopped 1 stem rosemary 2 bay leaves 1 cup of mixed kalamata and green olives 1 tsp dried oregano 2 tblsp tomato or red pepper paste 1 cup red wine 2 cups chicken stock 400g chopped tomatoes

Serves 4

- Rice bran oil for high heat cooking - 375 g rump steak, cut into very thin strips - 2 Cloves garlic, finely chopped - 1 stem lemon grass, white part only, finely chopped - 1 leek, white part only, thinly sliced - 2 celery sticks, thickly sliced - 6 spring onions, diagonally sliced - Rice bran oil for high heat cooking - 375 g rump steak, cut into very thin strips - 2 Cloves garlic, finely chopped - 1 stem lemon grass, white part only, finely chopped - 1 leek, white part only, thinly sliced - 2 celery sticks, thickly sliced - 6 spring onions, diagonally sliced - 150g snow peas, halved - 100g mushrooms, halved - 2 tblsp kecap manis - 2 tblsp sweet chilli sauce - 2 tblsp lime or lemon juice - 3 Kaffir lime leaves, finely shredded - 1 tblsp fish sauce - 150g snow peas, halved - 100g mushrooms, halved - 2 tblsp kecap manis - 2 tblsp sweet chilli sauce - 2 tblsp lime or lemon juice - 3 Kaffir lime leaves, finely shredded - 1 tblsp fish sauce

Delicious - Roasted Cauliflower Soup LOOK GOOD & FEEL GOOD | SPRING 2015 4. Add the combined kecap manis, chilli sauce and lime or lemon juice to the wok, bring to the boil. Return all the beef and vegetables to the wok and stir-fry for 1-2 minutes, or until beef has heated through and ensure all ingredients are well coated with the sauce. 5. Toss the shredded kaffir lime leaves through the mixture and sprinkle with fish sauce, to taste. Serve. 1. Heat the wok or pan until very hot, add 1 tblsp oil and swirl to coat sides 2. Stir-fry the beef strips, garlic and lemon grass in 2 to 3 batches over high heat for 1-2 mins or brown, remove from pan, set aside. 3. Reheat the wok, add 1 tblsp of oil, add the leek, celery and spring onions, cook 2 mins. Add the snow peas and mushrooms and stir-fry 1-2 mins or until tender. Remove the vegetables from pan, set aside. 4. Add the combined kecap manis, chilli sauce and lime or lemon juice to the wok, bring to the boil. Return all the beef and vegetables to the wok and stir-fry for 1-2 minutes, or until beef has heated through and ensure all ingredients are well coated with the sauce. 5. Toss the shredded kaffir lime leaves through the mixture and sprinkle with fish sauce, to taste. Serve. 1. Heat the wok or pan until very hot, add 1 tblsp oil and swirl to coat sides 2. Stir-fry the beef strips, garlic and lemon grass in 2 to 3 batches over high heat for 1-2 mins or brown, remove from pan, set aside. 3. Reheat the wok, add 1 tblsp of oil, add the leek, celery and spring onions, cook 2 mins. Add the snow peas and mushrooms and stir-fry 1-2 mins or until tender. Remove the vegetables from pan, set aside. 13

ingredients method

LOOK GOOD & FEEL GOOD | SPRING 2015

INGREDIENTS: 1 whole Cauliflower (cut into small florets) 1 whole head of garlic (broken into cloves) 1 litre chicken stock 1 large onion diced Knob of butter 1/2 tsp ground cumin 2 potatoes sliced Extra Virgin Olive Oil Salt & Pepper 1/2 cup cream (optional)

28 Home & Lifestyle Magazine | Autumn 2026