Provencale fish recipe

Ingredients recipe (serves 4)

4 x 180g skinless blue-eye fillets
1 tbs olive oil
1 large red onion, finely sliced
1 garlic clove, crushed
1 tbs tomato paste
425g canned chopped tomatoes
1/2 cup (125ml) white wine
1 roasted red capsicum (about 75g), cut into strips (see note)
12 pitted kalamata olives, halved
1 tbs chopped flat-leaf parsley
Steamed chat potatoes, to serve

Method of recipe


1.Preheat the oven to 200°C. Place fish in a lightly greased baking dish. Season, cover with foil and bake for 10-15 minutes until just cooked through.

2.Meanwhile, for sauce, heat oil in a frypan over medium heat. Add onion and stir for 1-2 minutes until it starts to soften. Add garlic and stir for a few seconds. Add tomato paste, tomatoes and wine, then cook for 5 minutes until thickened. Add capsicum and olives, then season. Place fish on serving plates and pour over sauce. Top with parsley and serve with potatoes.

Notes
Shopping tip: Capsicum is available ready-roasted from supermarkets and delis.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion.

The best spaghetti carbonara recipe

Ingredients recipe (serves 4)

400g spaghetti
1 tbs olive oil
200g sliced flat pancetta, cut into 1cm-wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
100ml thickened cream
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tbs chopped flat-leaf parsley leaves

Method of recipe


1.Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.

2.Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.

Pappardelle with Snap Peas recipe

Ingredients recipe  (4 servings)

Kosher salt
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 pound sugar snap peas, roughly chopped
1 jalapeno pepper, seeded and minced
1 cup roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 pound dry pappardelle pasta

3/4 cup crumbled ricotta salata or grated pecorino cheese

Directions of recipe

1.Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add thescallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
2.Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
3.Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

Mahi Mahi With Asparagus and Almond Sauce recipe

Ingredients recipe  (4 servings)

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon mustard
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions of recipe


1.Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

2.Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

3.Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Honey Mustard Chicken Recipe

Ingredients recipe  (Serves 4-6)

1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs (or legs)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper

Method of recipe

1.Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
2.Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
3.Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
4.Sprinkle some freshly ground black pepper over the chicken before you serve.