Ingredients

2 red capsicums
Olive oil, for brushing
400g lamb mince
Sea salt and cracked black pepper
4 burger buns, halved
Cucumber raita (see recipe below)
Jalapeno relish (see recipe below)
Baby spinach leaves
SERVES 4

Method

Heat a char-grill pan or BBQ over high heat
Brush the capsicum with oil and char-grill or BBQ, turning occasionally, for 20 minutes or until blackened
Place in a bowl, cover with plastic wrap and allow to cool slightly. Peel off the skins, slice and set aside
Place the mince, salt and pepper in a bowl and mix well to combine
Divide into 4 and shape into thin patties
Brush the patties with oil and char-grill or BBQ for 2-3 minutes each side or until cooked through
Brush the bun halves with oil and place on a baking tray
Grill under a preheated hot grill for 1 minute or until golden. Set aside.
Spoon the cucumber raita and jalapeño relish onto the buns
Top with patties, capsicum and baby spinach to serve

Ingredients

1 head cauliflower
Olive oil, for cooking
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
1 large (8-10 bone) lamb rack, French trimmed
Sea salt
10 white anchovies, chopped
1/4 bunch parsley, roughly chopped
1/4 bunch mint, roughly chopped
2 tbsp toasted almonds
1 tbsp olive oil
Zest and juice of 1 lemon
Freshly ground black pepper
4 fresh anchovies
SERVES 4

Method

Preheat oven to 180c
Trim two-thirds of the cauliflower into golf ball sized florets, grate the rest to make up 1 cup and set aside
Drizzle the florets with olive oil and then toss in the fennel, cumin and coriander seeds and the chilli, then place in a roasting tray
Season the lamb rack with sea salt and then seal in a little oil in a hot frying pan until golden brown all over
Lay the rack on top of the cauliflower florets and roast for 10-12 minutes
Combine the grated cauliflower, anchovies, parsley, mint, almonds and olive oil in a bowl
Add the lemon zest and juice to taste. Season well with salt and pepper
Arrange the lamb and florets on a serving plate then sprinkle the grated cauliflower over the top and add an anchovy as garnish

Recipe source: Josh Emett (2013) Cut

Ingredients

2 tbsp olive oil
8x 250g lamb shanks
2 leeks, trimmed and sliced
1 onion, sliced
6 cloves garlic
6 sprigs each thyme and oregano
2 tbsp plain flour
2 cups (500ml) red wine
1 litre beef stock
SERVES 8

Method

Preheat oven to 180c
Heat the oil in a large non-stick pan over high heat. Cook the shanks, in batches, for 1-2 minutes each side or until browned. Remove from pan and place in a baking dish. Set aside
Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2-3 minutes. Add the flour and stir to combine. Cook for a further 1-2 minutes, add the wine and stock and bring to the boil
Pour over the shanks, cover and roast for 2 1/2 hours, turning every 30 minutes
Serve with polenta or mash

Recipe source: Donna Hay (2013) The New Classics

Ingredients

1/2 cup malt vinegar
1/2 cup brown sugar
1 tbsp olive oil
Sea salt and cracked black pepper
1 x 2.5kg lamb shoulder bone in
18 single-cloves of garlic
6 sprigs of rosemary
SERVES 6

Method

Preheat oven to 180c
Place the vinegar, 1/4 cup sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes
Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours 30 minutes
Remove the foil and roast for a further 30 minutes or until lamb is cooked to your liking. Serve with the roasted garlic

Recipe source: Donna Hay (2013) The New Classics

Ingredients

1x 600g rib-eye steak, trimmed and at room temperature
Olive oil, for brushing
Sea salt and cracked black pepper

Porcini and Port Butter
1/2 cup dried porcini mushrooms
1/3 cup boiling water
2 shallots, finely chopped
1/2 cup port
125g unsalted butter, softened
1 tbsp finely chopped flat-leaf parsley leaves
1 tbsp finely chopped thyme
Sea salt and cracked black pepper
SERVES 2

Method

To make the porcini and port butter, place the porcini and boiling water in a bowl and set aside for 10 minutes to soak
Drain, reserving the liquid, and finely chop
Place the porcini, reserved liquid, shallot and port in a small saucepan over medium heat and bring to the boil
Cook for 6-7 minutes or until most of the liquid has evaporated
Place in a large bowl and allow to cool slightly
Place the butter in the centre of a sheet of non-stick baking paper and shape into a 20cm-long long
Roll to enclose, wrap in aluminium foil, twisting the ends to seal, and refrigerate for 30 minute or until firm
Preheat the oven to 200c
Brush the steak with oil and sprinkle with salt and pepper
Heat a large ovenproof frying pan over high heat
Cook the steak for 3-4 minutes each side
Transfer to the oven and cook, turning halfway, for a further 15 minutes for medium-rare or until cooked to your liking
Loosely cover the steak with aluminium foil and set aside to rest for 6-8 minutes
Slice the butter and serve with the steak

Recipe source: Donna Hay (2013) The New Classics

Ingredients

2x 200g sirloin steaks, trimmed and at room temperature
Olive oil, for brushing
Sea salt and cracked black pepper
Pink Peppercorn and Whisky Sauce
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, chopped
2 cloves garlic, crushed
2 cups beef stock
1 tbsp pink peppercorns
1/4 cup single pouring cream
2 tbsp whisky
SERVES 2

Method

To make the pink peppercorn and whisky sauce, heat the oil and butter in a large frying pan over medium heat
Add the shallots and garlic and cook, stirring, for 4 minutes or until softened
Add the stock and cook for 12-15 minutes or until reduced by half
Strain the sauce and return to the pan, discarding the shallot and garlic
Add the peppercorns, salt, cream and whisky and cook for 3 minutes. Set aside
Preheat a char-grill pan or BBQ over high heat
Brush the steaks with oil and sprinkle with salt and pepper
Cook the steaks for 3 minutes each side for medium-rare or until cooked to your liking
Serve the steaks with the peppercorn sauce

Recipe source: Donna Hay (2013) The New Classics

Ingredients

1 x 2kg piece beef brisket, trimmed
1 head garlic, halved
2 cups brown sugar
3 cups beef stock
1 cup white vinegar
2 ancho chillies

BBQ Sauce
2 cloves garlic, crushed
1/4 cup maple syrup
1/4 cup brown sugar
2 tsp smoked paprika
2 tbsp Worcestershire sauce
2 cups tomato puree
1 tsp cayenne pepper
1/4 cup malt vinegar
2 tsp mustard powder
SERVES 6

Method

1. Place the beef, garlic, sugar, stock, vinegar, and chillies in a large, heavy-based saucepan over high heat and bring to the boil
2. Reduce heat to low, cover with a tight-fitting lid, and cook for 4 hours or until tender
3. Remove the beef from the pan, place in a baking dish and set aside. Discard the cooking liquid
4. To make the BBQ sauce, place the garlic, maple syrup, brown sugar, paprika, Worcestershire sauce, tomato puree, cayenne pepper, vinegar and mustard powder in a saucepan over low heat and cook, stirring, for 2-3 minutes or until the sugar is dissolved
5. Increase the heat to high and bring to the boil for 5 minutes or until thickened
6. Pour half the BBQ sauce over the beef and turn to coat, reserving the remaining BBQ sauce
7. Place in the fridge for 1 hour to marinate
8. Preheat the oven to 200c
9. Place the beef on a baking tray and cook, brushing every 5 minutes with the BBQ sauce, for 15-20 minutes or until dark and sticky
10. Slice and serve with the reserved BBQ sauce

Recipe source: Donna Hay (2013) The New Classics

Ingredients

8x 220g chicken thigh fillets, bone in, trimmed
8 cloves garlic, unpeeled
1 cup mixed olives
1/4 cup tomato paste
1 tbsp harissa paste
1 tbsp brown sugar
1/2 cup chicken stock
Sea salt and cracked black pepper
400g truss Roma tomatoes
Gremolata
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1 tbsp lemon juice
1 tbsp shredded lemon zest
2 cloves garlic, crushed
SERVES 4

Method

Preheat oven to 180c
To make the gremolata, place the parsley, coriander, lemon juice and zest and garlic in a bowl and mix to combine. Set aside
Place the chicken, garlic, olives, tomato and harissa pastes, sugar and stock in a large baking dish and sprinkle with salt and pepper
Cover tightly with aluminium foil and roast for 1 hour
Increase temperature to 200c
Remove the foil, add the tomatoes and roast for a further 30 minutes or until the chicken is cooked through
Serve with the gremolata

Recipe source: Donna Hay (2013) The New Classics

Ingredients

1 tbsp olive oil
1 tbsp smoked sweet paprika
1 tsp dried chilli flakes
2x 200g chicken breast fillets, trimmed and sliced lengthways
2 bread rolls, halved
Rocket leaves
Lemon Mayonnaise
1/4 cup mayonnaise
1 tbsp unsalted butter
1 tablespoon lemon juice
SERVES 4

Method

To make the lemon mayonnaise, place the mayonnaise and lemon juice in a bowl and mix to combine
Combine the oil, paprika and chilli and pour over the chicken
Preheat a BBQ or char-grill pan over high heat
Cook the chicken for 2 minutes each side or until cooked through
Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve
Recipe source: Donna Hay (2010) Fast, Fresh Simple

Ingredients

3 long red chillies, deseeded and roughly chopped
25g fresh ginger, peeled and roughly chopped
3 cloves garlic
2 tbsp peanut oil
1 tsp sea salt flakes
1x 1.6kg chicken, butterflied
1 lime, halved
SERVES 4

Method

Preheat oven to 200c
Place the chilli, ginger, garlic, oil and salt in a small food processor and process to form a rough paste
Place the chicken on a roasting tray lined with non-stick baking paper
Rub the paste evenly over the chicken, add the lime to the roasting tray and roast for 35-40 minutes or until golden and the chicken is cooked through
Squeeze over the carmelised lime to serve
Recipe source: Donna Hay (2013) The New Classics

Ingredients

1x 2.8kg (10 bone) pork loin rack
2 tsp Sichuan peppercorns
1 tsp Chinese five-spice powder
2 whole star anise
1 tsp ground cinnamon
1 tbsp sea salt flakes
1 tbsp olive oil
250g fresh ginger, sliced
SERVES 6

Method

Preheat the oven to 220c
Using a small, sharp knife score the pork skin at 1cm intervals
Place the peppercorns, five-spice, star anise and cinnamon in a non-stick frying pan over high heat and cook for 1 minute or until fragrant
Place the spices in a mortar and pestle and pound until well combined
Add the salt and mix to combine
Rub the pork with the oil and half the spice mix, reserving remaining mixture
Place the ginger on a baking tray and top with the pork/li>
Roast for 25-30 minutes
Reduce the temperature to 170c and roast for a further 55-60 minutes or until cooked to your liking
Slice into cutlets and serve with reserved spice mix

Recipe source: Donna Hay (2013) The New Classics

Ingredients

2x 235g pork cutlets, trimmed
Olive oil, for brushing
Sea salt and cracked black pepper
1/4 cup malt vinegar
2 tbsp caster sugar
1 large piece lemon rind
12 sage leaves
Pear and Rocket Salad
1 firm brown pear, very thinly sliced
30g rocket leaves
1/2 cup shaved parmesan
Olive oil, for drizzling
SERVES 2

Method

Heat a frying pan over high heat
Brush the pork with the oil and sprinkle with salt and pepper
Add the pork to the pan and cook for 2-3 minutes each side or until well browned. Set aside
Add the vinegar, sugar, lemon rind and sage to the pan and bring to the boil
Allow to rapidly simmer for 5 minutes or until thickened and slightly syrupy
Return the pork to the pan and cook for 3-4 minutes each side or until the pork is cooked to your liking
Combine the pear, rocket and parmesan and place on serving plates with the pork
Remove the lemon rind from the pan and spoon the sauce over the pork
Drizzle the salad with olive oil

Recipe source: Donna Hay (2010) Fast, Fresh, Simple

Ingredients

1.5kg pork ribs
1 cup whiskey
20g fresh ginger, thinly sliced
2 cloves garlic
1 litre water
BBQ and Ginger Sauce
1/2 cup whiskey
2 cloves garlic
1 tbsp finely grated ginger
1/2 cup brown sugar
1/2 cup malt vinegar
1 cup tomato sauce
SERVES 4

Method

Preheat oven to 200c
Place the ribs, whiskey, ginger, garlic and water in a large saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 1 hour
While the ribs are cooking, make the barbecue and ginger sauce. Place the whiskey, garlic, sugar, vinegar and tomato sauce in a food processor and blend until smooth. Set aside
Drain ribs and pat dry. Place on a large baking tray lined with non-stick baking paper and brush with the barbecue and ginger sauce. Roast for 35-40 minutes at 200c, brushing every 10 minutes with the sauce until sticky and golden.

Recipe source: Donna Hay (2013) The New Classics

Ingredients

2 tbsp grated fresh horseradish
2 cloves garlic, crushed
1x 2.6kg beef rib roast
Sea salt and cracked black pepper
2 bunches sage
1kg mixed beetroot, rinsed and halved
10 shallots, peeled
1/2 cup balsamic vinegar
1 tbsp olive oil
1/4 cup brown sugar
SERVES 6-8

Method

Preheat oven to 220c
Place the horseradish and garlic in a bowl and mix to combine
Rub the beef with the horseradish mixture and sprinkle with salt and pepper
Tie the sage to the underside of the beef using kitchen string and place in a roasting dish
Place the beetroot, shallots, vinegar, olive oil and sugar in a bowl and toss to coat
Add to the roasting dish with the beef and roast for 20 minutes
Reduce temperature to 200c and roast for a further 40-50 minutes
Cover and set aside for 10 minutes to rest before carving
Serve the beef with the beetroot and shallots
Recipe source: Donna Hay (2013) The New Classics

Ingredients

60g unsalted butter, softened
3 cloves garlic, crushed
1 tbsp thyme leaves
Sea salt and cracked black pepper
1 size 14-20 chicken
4 sprigs of thyme, extra
1 lemon, halved
Olive oil and lemon, for drizzling
SERVES 4

Method

Preheat oven to 200c
Place the butter, garlic, thyme, salt and pepper in a bowl then mix well to combine
Gently loosen the skin off the breast meat and push the butter mixture under the skin
Place the chicken on a baking tray with the extra thyme and lemon, drizzle with oil
Roast for 45 minutes, brushing with the pan juices halfway through, or until cooked through and golden
Recipe source: Donna Hay (2013) The New Classics