Crafty Meals – easy recipes for healthy meals

Fish with Mustard Butter
Serves 4
Prep time : 5 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
1kg desiree potatoes, chopped roughly.
50 grams butter, chopped.
1/2 cup milk.
2 tablespoons plain flour.
4 firm white fish fillets.
2 tablespoons olive oil.
125 grams butter, softened.
1 1/2 tablespoons sweet mild mustard.
1/2 small lemon, juiced.
1 green onion, chopped finely.
Baby rocket, to serve.

Method
Place 125 grams softened butter, mustard, 1 tablespoon lemon juice and chopped green onion in a bowl.
Season with salt and pepper and mix well.
Place the mustard mixture onto a piece of plastic wrap and roll into a 2cm wide log.
Chill for 15 to 20 minutes, until firm.
Remove plastic wrap, and slice into 1cm thick slices.
Chill until ready to serve.
Cook potatoes in a large saucepan of boiling, salted water until tender.
Drain and place potatoes back into saucepan.
Add milk and butter, and roughly mash.
Season with salt and pepper.
Place a large frying pan over medium-high heat and add oil.
Cover fish fillets in flour.
Once oil is to temperature, cook fish fillets for 4 minutes on each side, until cooked through.

Serving
Serve fish topped with mustard butter, mashed potatoes and rocket.

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Orange Macadamia Crusted Ham
Serves 10 +
Prep time : 5 minutes
Cooking time : 120 minutes
For conversions, click here to use our handy guide.

Ingredients
7kg leg of ham.
2 cups macadamia nuts, chopped finely.
1/4 cup mandarin or orange marmalade.
2 large oranges, rind grated finely.
1/4 cup creamed honey.
1 teaspoon ground cinnamon.

Method
Preheat oven to 150 C.
Line a large roasting pan with 2 sheets of baking paper.
Remove the rind from the ham.
Place ham in the lined roasting pan.
Place chopped macadamia nuts in a bowl and add marmalade, orange rind, honey and cinnamon. Mix thoroughly.
Press the nut mixture onto the ham, using moistened fingers.
Bake for 60 minutes.
Increase oven temperature to 200 C and cook for 45 to 60 minutes, until crust is crisp and golden.

Serving
Slice and serve warm or cold.

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Olive Bread
Serves 8
Prep time : 30 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
2 1/4 cups bread and pizza plain flour.
2 teaspoons instant dried yeast.
2 teaspoons caster sugar.
1 teaspoon sea salt.
1 cup warm water.
2 green onions, sliced thinly.
1 cup pitted kalamata olives, halved.
2 teaspoons milk.

Method
Into a large bowl, sift 2 cups flour .
Stir in yeast, sugar and salt and make a well in the centre.
Add water and mix in well to form a soft dough.
Turn out onto a lightly floured surface and knead for 10 minutes, gradually adding remaining flour if required. Dough should be smooth and elastic.
Place dough in a lightly oiled bowl and cover with lightly greased plastic wrap.
Set to one side in a warm place for 1 hour or until doubled in size.
Preheat oven to 190°C and grease a large baking tray.
Place olives on paper towel and pat dry to absorb any liquid.
Using your fist, punch dough down.
Turn out onto a floured board.
Add onions and olives and knead until combined.
Shape dough into a 20cm round and place on prepared tray. Brush the top with milk. Bake for 35 to 40 minutes until golden brown and hollow when tapped on top.
Allow to stand on tray for 5 minutes.
Remove to a wire rack to cool.

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Hot Spiced Apple Cider
Serves 4
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
1 1/4 litres non-alcoholic apple cider.
2 cinnamon sticks.
6 cardamom pods, crushed.

Method
Place a saucepan over medium-low heat and add apple cider, cinnamon and cardamom.
Bring to a simmer and cook for 5 minutes.
Strain into a jug.

Serving
Serve hot.

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Macadamia, White Chocolate and Raspberry Muffins
Makes 6
Prep time : 8 minutes
Cooking time : 20-25 minutes
For conversions, click here to use our handy guide.

Ingredients
1/2 cup white chocolate buds.
3/4 cup caster sugar.
2 cups self-raising flour.
1/2 cup coarsely chopped macadamias.
1 cup frozen raspberries, chopped roughly.
1 egg, whisked lightly.
1/2 cup macadamia oil. (see notes)
3/4 cup buttermilk. (see notes)

Method
Preheat oven to 200°C.
Grease a six 3/4-cup (185ml) capacity Texas muffin pan.
In a large bowl combine the white chocolate, sugar, flour and macadamias.
Add the raspberries, and stir to combine.
Make a well in the centre.
In a small jug, whisk the egg, oil and buttermilk.
Pour into the flour mixture and gently stir until just combined.
Spoon the mixture into the muffin pan holes evenly.
Bake for 20 to 25 minutes, until cooked through.
Remove from oven and allow to stand in the pan for 5 minutes, before turning out onto a wire rack to cool.

Serving
Serve warm for an appetizing desert.

Notes
Substitute peanut oil for the macadamia oil and full cream milk for the buttermilk. Original ingredients are more tasty, the substitutes still produce and excellent muffin.

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Mulled wine
Serves 4
Prep time : 2 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
10 cloves.
2 cinnamon sticks.
1/4 cup caster sugar.
1 nutmeg, grated roughly.
2 cups water.
1 orange, rind grated roughly.
1 apple, chopped roughly (skin on).
750ml light, fruity red wine (such as a merlot).

Method
Place a large saucepan over medium heat and add cloves, cinnamon, sugar, nutmeg, water, orange rind.
Bring to the boil, then reduce heat to low and simmer for 10 minutes.
Add red wine and simmer for a further 5 minutes.
Remove from heat.
Strain into a jug.

Serving
Serve hot.

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Moroccan Chicken
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons olive oil.
1/4 cup lemon juice.
2 tablespoons Moroccan seasoning.
4 chicken breast fillets, halved length ways.
1 1/2 cups couscous.
1/3 cup currants.
1 1/2 tablespoons balsamic vinegar.
200 grams grape tomatoes, halved.
75 grams baby spinach.

Method
In a shallow glass or ceramic bowl, combine oil, lemon juice and seasoning.
Add chicken and stir to coat.
Place a saucepan over high heat and add 1 1/2 cups cold water.
Bring to the boil and remove the pan form the heat.
Stir in the couscous, cover and allow to stand for 5 minutes. All of the liquid should be absorbed.
Use a fork to lightly stir to separate the grains.
In a small bowl, place currants, vinegar and 1 tablespoon cold water, and cook in Microwave for 1 to 2 minutes on Medium, until heated through.
To the couscous, add the currant mixture, tomatoes and spinach.
Season with salt and pepper and stir lightly to combine.
Brush chicken with oil marinade and place on a greased barbecue plate or grill.
Cook chicken for 2 minutes each side, until cooked through.

Serving
Serve chicken with couscous.

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Mini Chicken and Veg platter
Serves 4
Prep time : 7 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
1/4 cup soy sauce.
1/4 cup tomato sauce.
1 tablespoon honey.
12 chicken drumettes.
125 grams sugar snap peas, trimmed.
1 large carrot, cut into sticks.
2 stalks celery, cut into sticks.

Method
Preheat oven to 200 C.
Line a tray with foil.
In a bowl, combine soy sauce, tomato sauce and honey.
Add chicken and toss to coat.
Arrange chicken in a single layer on foil lined tray and bake for 30 minutes. Chicken should be golden and cooked through.
Allow to cool, then chill.

Serving
Pack chicken and vegetables in lunchboxes. Great for school or picnics.

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Lamb Cutlets with Couscous Salad
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
1 1/2 teaspoons hot piri piri seasoning.
2 teaspoons lemon rind, grated finely.
1/4 cup lemon juice.
2 cloves, garlic, crushed.
8 lean lamb cutlets.
Canola cooking spray.
1 cup couscous.
1 cup frozen sliced green beans.
1 cup boiling water.
2 green onions, sliced thinly.
1 red capsicum, sliced.
420 gram can four bean mix, drained, rinsed.
1/4 cup French olive oil vinagrette.

Method
To a large shallow glass or ceramic dish, add seasoning, lemon rind, lemon juice and garlic. Stir to combine.
Add lamb and turn to coat.
Cover and chill for 15 minutes.
Place couscous and green beans in a bowl and add boiling water.
Cover and stand until liquid has been absorbed. Stir with a fork to separate the grains.
Add onion, capsicum, bean mix and vinagrette and toss to combine.
Heat a barbecue grill over medium-high heat and spray with oil.
Cook lamb for 4 minutes on each side for medium, or until cooked as desired.
Cover with foil and allow to rest for 2 minutes.

Serving
Serve lamb with couscous salad.

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