Great recipes

Marinated Chicken Wings

24 chicken wings, halved 2 cloves garlic, chopped 2cm piece green ginger, roughly chopped cup soy sauce cup olive oil 2/3 cup honey 1/2 teaspoon Chinese five spice powder pepper to taste. 1. Place chicken wings into a baking dish and pierce skin with a skewer. 2. Place remaining ingredients into a small bowl. 3. Using the StickMaster, process until smooth. Pour over chicken wings and allow to marinate for approximately 2 hours. 4. Pre-heat oven to 180°C. Bake for approximately 30 minutes, until dark golden in colour. Baste chicken throughout cooking.


1 egg 1 tablespoon Dijon mustard pinch sea salt 1 tablespoon lemon juice 3/4 cup vegetable oil 1. Place all ingredients except oil into a bowl. 2. Using the StickMaster, process until combined. 3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action. 4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS. 5. Store in refrigerator, in an airtight container for 2 weeks.

Mustard and Parsley Rack of Lamb

4 racks of lamb with 3 Iamb chops in each, trimmed of excess fat 1 clove garlic 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs 1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined. 2. Spread mixture over back of lamb. 3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb. 4. Place in a baking dish with coated side upwards. 5. Bake in oven, More >

Peach Yogurt Mousse

825g can peaches, drained 1/4 cup caster sugar 1/4 cup cream 200g natural yogurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 1. Place peaches and sugar into a large bowl. 2. Using the StickMaster process until smooth. 3. Add cream, yogurt and dissolved gelatine. Process until combined. 4. Pour into individual serving dishes and refrigerate for several hours or until set. 5. Serve decorated with whipped cream and grated chocolate.


1 cup tightly packed fresh basil leaves 50g pinenuts, toasted 40g parmesan cheese, grated 2 cloves garlic, peeled 125m1 olive oil 2 teaspoons lemon juice Fresh ground black pepper and sea salt to taste 1. Place all ingredients into the chopper bowl and process until smooth. Makes 1 cup

Red Chilli Paste

100g fresh long red chillies, stem removed and roughly chopped 1 red onion. chopped 5 cloves garlic, peeled 2 stalks lemongrass, trimmed, pounded and sliced 1/4 cup olive or vegetable oil 1. Place all ingredients into the chopper bowl and process until smooth. Makes 1 cup Perfect to use in curries and for laksa.

Red Salmon Spread

1 x 210g can red salmon, drained and removed 125g butter, melted 1 teaspoon dry mustard 1. tablespoon mayonnaise 6 slices pickled cucumber Pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into serving dish and serve with fresh crusty bread.

Ricotta Puddings

375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract 1. Preheat oven to 180°C. 2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups. 3. Bake for 25 minutes or until firm. Serve warm or cold.

Roast Pumpkin Soup

1.5 kg pumpkin 2 tablespoons olive oil sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock ‘/3 cup cream or sour cream to serve (optional) 1. Preheat oven to 200°C. 2. Remove skin and seeds from pumpkin and cut into even sized chunks. 3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and More >


Rogan Josh

Ingredients (serves 4)
  • 1 tablespoon canola oil
  • 1kg diced lamb
  • 2 brown onions, peeled and roughly chopped
  • 1 teaspoon grated ginger
  • 2 cloves garlic, finely chopped
  • 1 tablespoon store bought curry paste (medium heat)
  • 400g can chopped tomatoes
  • coriander leaves, to serve
  • steamed rice, to serve
  • pappadums, if desired, to serve
    1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
    2. Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook More >