Crafty Meals – easy recipes for healthy meals

Bouillabaisse
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
Pinch of saffron threads.
1 tablespoon olive oil.
1 leek, pale part only, sliced thinly.
750ml fish stock.
3/4 cup white wine.
500 grams tomato passata.
400 gram can diced tomatoes.
300 gram firm white fish fillets (such as ling), cut into 3cm cubes.
12 green king prawns, peeled, deveined, tails intact.
Salt and cracked black pepper.
1/4 cup chopped parsley.
Capsicum Rouille (sauce)
4 slices white bread, crusts removed.
100 grams roasted capsicum, drained.
1 birdseye chili, deseeded.
2 large garlic cloves, crushed.
1 tablespoon extra virgin olive oil.
Salt & cracked black pepper.
Crusty bread, to serve.

Method
Place the saffron in a small bowl and add 1 tablespoon hot water.
Set aside for 5 minutes.
Place a large saucepan over medium heat and add the oil.
Add the leek and cook for 2-3 minutes until tender.
Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally for 10 minutes.
To make the capsicum rouille, place the bread in a large bowl and cover with cold water.
Allow to soak for 2 minutes, then using your hands, squeeze the excess water from the bread.
Place soaked bread in the bowl of a food processor or blender.
Add the capsicum, chili, garlic, oil, salt and pepper, and process until smooth. Remove to a serving bowl.
Add saffron mixture to the tomato broth and cook for 5 minutes.
Add fish and prawns and cook for a further 3 minutes until seafood is just cooked.
Add the parsley and gently stir through.

Serving
To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.

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Pork with Pears and Prosciutto
Serves 4
Prep time : 8 minutes
Cooking time : 15 minutes
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Ingredients
8 pork medallions or 4 pork butterfly steaks, trimmed.
20 grams unsalted butter.
2 corella pears, skin on, cored and sliced.
2 tablespoons chicken stock.
2 tablespoons apple juice.
4 slices prosciutto, cut into thick strips.
2 teaspoons rosemary leaves.
Salt and pepper.

Method
Place a frying pan over medium-high heat and add a little olive oil.
Cook the pork for 3-4 minutes or until golden and cooked to your liking.
Remove to a plate and cover with foil to keep warm.
Increase heat to high.
Add the butter and, when melted, add the pear and cook for 2 minutes.
Add chicken stock and apple juice and allow to simmer for 3 minutes.
Add the prosciutto, rosemary, and salt and pepper and cook for further 2-3 minutes.

Serving
To serve, divide the pork among plates and top with the pears, prosciutto and some pan juice. Serve with steamed vegetables, if desired.

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Strawberry and Coconut Panna Cotta
Serves 8
Prep time : 7 minutes
Cooking time : 2 minutes
For conversions, click here to use our handy guide.

Ingredients
270ml can coconut cream.
1/2 cup warm water.
4 tablespoons sugar.
3 teaspoons gelatin.
1 teaspoon vanilla essence.
400 gram tub strawberry yoghurt.
300 grams strawberries.

Method
Combine water, sugar and gelatin in a heat proof jug and microwave on High for 30 seconds.
Remove and allow to cool for 5 minutes.
To a bowl add vanilla, coconut cream and yoghurt, and stir to combine.
Add the gelatin mixture to the bowl and whisk until smooth.
Pour into 8, 1/2 cup capacity moulds, and chill until set.

Serving
Serve with fresh strawberries.

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