1. Cook onions and steak on BBQ until cooked to your liking.  Allow meat to rest for 5-10 mins.  Meanwhile, place a cut side of the avocado on the grill.  BBQ for 3 mins.
2. Meanwhile, add vinegar, lime juice, honey, coriander leaves, garlic, salt and pepper to a food processor, blitz.  Slowly add in oil until emulsified.  This is the dressing for the salad.
3. Line a large salad bowl with the red oak lettuce leaves.  Fill the bowl with spinach leaves.  Scatter over carrot and radish.  Top with grilled avocado and drizzle over dressing.  Scatter over pumpkin seeds.
4. Serve steak topped with grilled onions and salad.

Per serve:  2550kJ, 57g protein, 35.9g fat (9.7g saturated), 10.8g carbs (9.4g sugars)

1. Combine ginger; garlic; sweet chilli, fish and 1/4 the coriander leaves.  Divide mixture in half. Add the coriander root, lime rind and soy sauce to one half.  Marinate the chicken in this for 4 or more hours (overnight is great!).  Add the remainder to a jug with the lime juice, this is the dressing.
2. When ready to eat.  Cook the chicken on the BBQ.
3. Meanwhile, cook pumpkin & beans in the microwave or stove-top until tender.  Soak the noodles in boiling water according to instructions.
4. Mix noodles, pumpkin, beans, capsicum, tomatoes, remainder of the coriander leaves, mint and nuts.  Season to taste. Serve the noodle salad, chicken and dressing to drizzle over.

Per serve:  2100kJ, 28.4g protein, 30g fat (8.7g saturated), 27.6g carbs (16.1g sugars)

1. Spray a non-stick pan or BBQ with oil and heat to medium-high heat.  Cook the steak in 1-2 large pieces until cooked medium rare (approx 3-4 mins per side) or until cooked to your liking.  Place on a plate, cover with foil and allow to rest for 5 mins while making salad.
2. On 4 plates, scatter spinach leaves, kidney beans, corn kernals, tomato, avocado, cucumber, capsicum and coriander.
3. Slice beef across the grain and layer on top of salad.  Top with yoghurt and serve.

1. Combine  thyme, 2 tblsp balsamic, 1 tblsp oil in a glass dish, add steak and turn to coat.  Cover and refirgerate for 30 mins.
2. Toast bread until crunchy and brown.   Rub cut garlic on toast while still warm and cut in to bit size pieces.
3. Heat oil in non-stick frypan or BBQ until medium-high heat.  Cook steaks 2-4 mins or per side or until cooked to your liking.  Place on a plate, cover with foil and rest for 5 mins.
4. Add onion to pain with extra oil if required and cook for 8-10 mins until softened.
5. Meanwhile, divide rocket, tomatoes, parmesan between plates.  Scatter over bread croutons.
6. Place steaks and onions on plates, serve.

Thai Chicken Salad                                                                                   Makes 4 serves (plus extra for lunches!)               

100g trimmed snow peas                                      250g bean shoots

100g baby Asian greens                                         1 Lebanese cucumber, sliced

½ cup fresh coriander leaves                               50g Chang’s crunchy noodles

2 mandarins, segmented                                      1 red capsicum, sliced

1 cooked BBQ chicken, skin and stuffing removed, meat shredded

1 ½ tablespoons sesame seeds, toasted             ½ cup crunchy peanut butter

150mls coconut milk                                                1 ½ tablespoons fresh lime juice

1 ½ tablespoons kecap manis                               1 ½ tablespoons sweet chilli sauce

1 ½ teaspoons curry powder

To make the peanut sauce, combine peanut butter, coconut milk, lime juice, kecap manis, chilli sauce and curry powder in a saucepan.  Stir over medium heat for 5 minutes until smooth and heated through.  Set aside and keep warm.

Meanwhile, cook snow peas in saucepan of boiling water for one minute.  Refresh under running water and drain.

Combine snow peas, bean shoots, capsicum, Asian greens, cucumber and coriander in a bowl.  Heap mixture onto a large serving platter and sprinkle with the noodles.

Top with mandarins and chicken.  Drizzle with peanut sauce and sprinkle with sesame seeds.  Serve

1 teaspoon cumin

500g eye of loin lamb fillets                                     200g green beans, halved

Olive oil spray                                                              2 cobs corn, de-husked

250g cherry tomatoes                                                 1 bag rocket or baby spinach

Lemon wedges to serve                                              1 cucumber, sliced into batons

In a small bowl, combine oil, garlic and cumin.  Season with salt and pepper.

Rub into the lamb.  Heat a char grill pan to medium-high and cook the lamb to your liking.  Set aside on a plate covered with foil for 5 minutes before slicing.

Meanwhile, cook the beans in a saucepan of boiling water for 2 to 3 minutes or until tender.  Drain and refresh under cold running water.

Lightly spray the cherry tomatoes and corn with olive oil spray and season with salt and pepper.  Add the corn to the grill and cook for approximately 7 to 10 minutes, or until it blackens slightly.  Cut either side of hard core to remove kernels.

Add tomatoes to grill and cook for 5 minutes or until slightly softened.

Combine lamb, corn, beans, cucumber, tomato and rocket/spinach in a large bowl.  Serve with lemon wedges.

1. Blend the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, oils and soy sauce until finely chopped.
2. Thread the prawns on to skewers (3 per small skewer) and place in a glass dish.  Cover the prawns with the spice mixture and turn to coat.  Marinate for 30 mins in the refrigerator.
3. To make the dressing:  whisk all ingredients and season to taste.
4. Heat a BBQ or char-grill on high.  Cook prawns for ~4 mins, turning occasionally until they change colour.
5. Can be served with a salad of baby Asian greens mixed with fresh mint if desired.

1. Preheat oven to 180 degrees Celsius.  Spray an oven tray with oil and lay eggplant in one layer over tray.  Spray again with oil.  Roast eggplant for 20 mins or until golden.  Remove from oven and allow to cool.
2. Place the eggplant, beef, parsley, mint, garlic, lemon rind, fetta and pepper in a bowl.  Stir until well combined.
3. Roll tablespoons of mixture into balls.  Spray a non-stick pan with oil over medium heat.  Add the meatballs and cook for 3-4 mins or until browned.  Repeat with all meatballs.
4. Place on a baking tray and cook for 5-6 mins or until cooked through.
5. Serve with tzatiki and a salad if desired.

Eat Smart’s Holly loves this recipe as it is simple, great tasting, always tender when eaten and has the addition of vegetables, fruits and spices in the stuffing to give it a high antioxidant concentration.

Joseph’s favourite recipes – Entertaining with a Healthy Kick!

Eat Smart’s Joseph enjoys cooking savoury meals and foods with a hot chili kick!  They are always a hit with friends at BBQ’s and for those who only like a mild heat you can use a sweet red chilli instead.
Expert Tip: “Light Mozzerella” has less fat than a regular Light Cheese, and only a small amount will add the texture required.

Try these next time you are hosting a BBQ or watching the Footy (perfect timing for Origin this week!)

Jalapeno Stuffed Beef Burgers                                     (Serves 4)

4 Whole Grain bread rolls

500g lean beef mince

1 egg

100 g Pickled Jalapeno Chilies (+ one Habanero for those looking for extra heat and flavour!)

¼ cup Light Philadelphia cream cheese

¼  cup Light mozzarella cheese

1 tsp Cummin

1 tsp Paprika

1 tabspoon worstershire sauce.

Salads to top the burger (Tomato, cucumber, lettuce, pineapple all go well.

1. To make burger filling: roughly chop jalapenos and combine with mozzarella philli cheese into a thick paste. (Add habanero to taste/heat tolerance)
2. To make Burgers:

• Combine beef mince, cumin, paprika, worstershire sauce and egg in a large mixing bowls. Mix well with hands until all ingredients are uniform, and divide into 4 allotments
• Take each allotment and further separate into approx. 2/3 “base” and 1/3 “lid
• Kneed the base of the burger out to approx. 5mm 10cm diameter, and spoon ¼ of the chili mixure onto it.
• Apply the mince lid and pinch corners to seal.
• Puncture lid with a fork to allow steam to escape whilst cooking.
• Repeat for remaining burgers

3.  Cook burgers on a medium heat for 3-5min on each side. Allow to rest covered in foil for 5min (the molten centre will retain a lot of heat).

4.  Construct burger with Multigrain bread rolls and lots of salad.

 
Author: Joseph Spelta

1. Heat a non-stick frying pan over medium-high heat.  Spray lamb with oil and season to taste.  Add lamb to the frying pan.  Cook for 3-4 mins each side, or until cooked to your liking.  Transfer to a plate, cover with foil and let rest for 10 mins.  Slice across the grain.
2. Meanwhile, using a vegetable peeler, make ribbons of cucumber lengthwise down the cucumber.  Cut mango flesh in to cubes.
3. Mix yoghurt and chutney in a screw top jar.
4. Arrange rocket and snow peas on a platter, top with cucumber and mango.  Arrange lamb on top. Sprinkle with pecans.

1. Put the quinoa in a heat proof bowl and over with boiled water and cover with a lid.
2. Finely chop the chilli and spring onion.  Finely chop (kitchen scissors works well!) the coriander and mint.
3. Toss the chicken with the spices and season to taste.  Put in a hot frying pan or on the BBQ to cook until blackened and cooked through. (Pierce with a knife, if juices run clear its cooked)  Remove once cooked, allow to rest for 5 mins then slice.
4. Cut the capsicum into large strips and add to the frying pan or BBQ.
5. Chop the mango flesh and avocado in to cubes.
6. Drain the quinoa well.  Mix the chilli, onion, herbs and lime juice in to the quinoa.
7. Arrange the spinach on a large platter or serving bowl.  Top with quinoa mixture, avoado and mango.  Top with capsicum and chicken.
8. Crumble over fetta and dollop yoghurt.  Serve!

1. Place the soy sauce, mirin, sugar, vinegar and ginger in a glass bowl and stir until the sugar dissolves.  Reserve half the mixture.  Add the chicken to the remaining mixture and stir to combine.  Cover with plastic wrap and refrigerate for 4 hours to marinate.
2. Soak 8 skewers in water while the chicken marinates.
3. Thread the chicken, capsicum, shallot, mushroom & eggplant on to the skewers.
4. Preheat BBQ grill on medium.  Add the skewers and cook for 15 mins, turning occasionally.
5. Meanwhile, place the reserved soy sauce mixture in a small saucepan over medium heat.  Bring to the boil and simmer until sauce thickens.
6. Serve cooked skewers with sauce.

1. Combine lemon myrtle, spice mix, rosemary, garlic and macadamia oil.  Coat the kangaroo fillets and marinate, refrigerated for at least 1 hour or overnight.
2. Heat BBQ to high.  Add the kangaroo and cook for 2-3 mins each side or until cooked medium rare (or to your liking).  Transfer to a plate and rest, covered with foil for 5 mins to rest.
3. Meanwhile, whisk the mustard, vinegar and oil in a bowl until combined.
4. Combine the leaves, onion, capsicum and macadmias.  Slice kangaroo in 1cm slices and arrange on top.  Pour over dressing and serve immediately.

Dressing: 2 tablespoon red wine vinegar, 1 tablespoon olive oil

1.  Remove rind from watermelon and cut into 1cm thick slices
2.  Preheat a char grill or BBQ on high
3.  Cook watermelon slices for 1 minute each side or until charred
4. Arrange watermelon on serving plates
5. Top with prawns, onion, feta and mint
6. Whisk dressing ingredients together and season with salt and pepper
7. Drizzle dressing over the top of salad
8. Serve immediately