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Articles by Martyna Candrick
Lamb Shank and Mango Chutney Pies
I spent a rainy afternoon making these pies and the house smelled like slow-cooked lamb for hours. Two lamb shanks seasoned with paprika, cumin, pepper, and salt, browned in olive oil, then braised in the oven at 160 degrees C (320 degrees F) with sauteed onion, garlic, and beef stock for three hours until the meat fell off the bone. Shredded and mixed with mango chutney. Spooned onto puff pastry circles, sealed, and baked at 200 degrees C (390 degrees F) for 20 to 25 minutes until golden.
Crispy Corn Fritters with Coconut Flour
Corn fritters made with coconut flour and rice flour instead of wheat. The batter is two eggs, water, cayenne pepper, ground cumin, and a pinch of salt mixed with the flours, then fresh corn kernels, diced red capsicum, and spring onion folded in. Fried in coconut oil until crispy on both sides. They are small and crunchy. The coconut flour gives them a slight sweetness that works with the corn, and the cayenne and cumin give them a warm heat you notice after the first bite.
Easy Green Curry Recipe
A 15 minute number that is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you don’t have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer. If we are especially hungry I add a thinly sliced organic chicken breast to the curry and let it poach for a few minutes.
Spiced Plum Streusel Cake
Quarrels over its exact origins aside, I like to think that my Spiced Plum Streusel Cake is a touch healthier than its original. Have you seen them? Curvy and of dark burgundy and rich violet skin. The abundance with which plums are gracing the shelves of grocers’ from early March (or August as it happens in the Northern hemisphere) is mesmerizing. It’s a sure sign that Autumn is here and it’s Autumn that holds some of the most cherished food memories of mine.
Flourless Coffee Chocolate and Raspberry Brownies
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Basic brownies are great, but coffee and raspberry only serve to enhance the chocolatey flavors in these super rich and fudgey treats.
48-Hour Lamb Shoulder Nachos
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This dish requires a lot of forethought, but not a lot of effort for a major payoff in terms of tenderness and flavor.
Basque Octopus Salad
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon While flash frying is great for baby octopus, poaching medium to large octopus is a much better choice to achieve a soft, non-rubbery texture.
How to Make Your Own Ranch Dressing
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This simple ranch dressing is light and tangy, and a perfect topping for salads or dipping your favorite vegetable sticks into.
Quick and Easy Satay Chicken
By Martyna Candrick This One Pot Satay Chicken dish is the perfect candidate for a mid-week dinner because all the ingredients are cooked at the same time in one pot in the oven. A classic takeaway favourite made that much easier and healthied up with some greens too! I have to say, I’m quite impartial to a good satay chicken. And even though Matt doesn’t like peanut butter itself, he is a big fan of this satay sauce.
Spiced Silverbeet and Pumpkin Hash
I think the inspiration for this dish came from a dining experience at A Tavola a little while back. The red cabbage slaw, served as a side, came dotted with a good handful of raisins, a Sicilian tradition I’m told, and was dressed with dolce latte – sweetened condensed milk. Rather than recreate an exact copy, partly because the sugar amount in sweetened condensed milk scares me, I thought I’d use silverbeet in mine and sweeten it slightly with cubes of pumpkin.
Caramelised Pork Chops with Braised Greens
Five-spice pork chops braised in soy and rice syrup with a pile of soft, sesame-scattered greens alongside: this is a genuinely satisfying dinner. The oven does most of the work while the pork slowly absorbs that sweet-savory braising liquid, and the result is tender meat with enough caramelized glaze to make it feel like a restaurant plate. Good over steamed rice. Even better as leftovers the next day.
Smoky Chipotle Lime Prawn Salsa on Avocado Mash
If you can’t get your hands on smoky chipotle sauce, feel free to use (gluten-free) Worcestershire sauce with ¼ tsp smoky paprika. 1 medium avocado Juice from 1/4 lemon 12-15 large cooked peeled prawns (about 500g [2lb] unpeeled, or 250g 1lb] peeled) 1 medium tomato, diced 1-2 sprigs coriander, roots trimmed and the rest chopped finely (or parsley if you prefer) Juice from 1 lime 1 tbsp finely chopped red onion 1-2 tbsp smokey chipotle chilli sauce Mash avocado with lemon juice.
Chocolate and Peanut Butter Cookies
Now, if you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good. clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate.
Nachos with Quinoa and Pico de Gallo
These Quinoa Nachos with Pico de Gallo are a great starter, main meal or a salad lunch. You can make the quinoa and salsa a couple of days ahead. Feel free to add other fresh veggies to the mix: cucumber, raw zucchini, blanched green beans or tinned red kidney beans.
Poached Barramundi Fish with Greens
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This simple 15-minute poached barramundi recipe is a tasty and nutritious idea for a weeknight meal, served with steamed greens.
Weekend Breakfast – Noodle Baked Eggs Recipe
During the week, as I was catching up on life, work and everything in between, I found myself craving carbs. And lots of them. My carbs of choice have always been noodly: pasta, rice noodles, organic soba. So, when it came to my breakfast baked eggs this morning, it was a no brainer; I made them noodly! What better way to find a little break than by mopping up that runny egg yolk, slurping up your favourite noodles and enjoying a little morning read with your feet up. Bliss.
Baked Spring Rolls
Spring rolls are one of our favourite Chinese take out dishes, but in this version they are made more wholesome with only a vegetable filling and baked until crisp. Feel free to experiment with your own fillings on top of this vegan suggestion. Capsicum, Asian mushrooms, carrot and zucchini are all great fillings. Make sure to pack the ingredients right in for a more nutritious and satisfying roll. For a non-vegan version you could mix in some shredded chicken or barbecue duck.
Cabbage, Bean and Crispy Kale Soup
Kale is so en vogue right now! Everyone is talking about it, cooking it and eating it and now so can you. But why should you? Because, in a nutshell, it is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale also contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties and it is said to help the body in a natural detocification process. And the soup itself is very satisfying no matter the season.
Fried Egg, Tomato and Chilli Spaghetti
Mid-week dinners do not have to be complicated, but they must be tasty. And sometimes you just have to make do with whatever leftovers you may find at the back of your fridge. This meal is no exception, but it looks and tastes great. Stove to table in just 10 minutes. I actually prefer the lightness of spaghettini (angel hair spaghetti) in this dish, but if you like your pasta slightly thicker, feel free to use traditional spaghetti.
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