Instructions

1. Preheat air fryer to 400 degrees. If your air fryer doesn't have a preheat setting, just turn it to 400 and give it about 3-5 minutes to come to temperature.

2. In a small bowl, whisk together olive oil, rosemary, thyme, salt and pepper. Set aside.

3. In a large bowl, combine root veggies and red onion. Pour olive oil mixture over the veggies and toss well to combine.

4. Spread veggies on your air fryer tray (or basket) in an even layer. If you have a smaller air fryer, you'll need to do two batches.

5. Air fry 18-20 minutes until veggies are tender and you start to see browning in a few spots. Allow 1-2 minutes to cool and serve immediately.

Instructions

1. Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

2. Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.

3. Add 2 tablespoons of Enchilada Seasoning, broth and tomato. Stir to combine.

4. Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.

5. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.

6. Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.

7. In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.

8. Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.

9. Preheat oven to 180°C/350°F.

10. Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.

11. Bake 20 – 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Instructions

1. Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).

2. Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

3. Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).

4. Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.

5. Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.

6. Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.

7. Warm tortillas using chosen method.

8. Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

Instructions

Sear the Chicken

1. Heat 1 1/2 tablespoons of oil in a large (11 inches or larger), deep skillet over medium-high heat. Meanwhile, season the chicken on both sides with 1 teaspoon of kosher salt.

2. Gently swirl the oil in the pan to coat the bottom of the skillet, then add the chicken breasts in a single layer. If you have a splatter guard, use it. Let cook on one side, until golden brown and the chicken releases from the pan, 4 to 6 minutes. Use tongs to flip the chicken and cook until browned on the other side, about 4 minutes.

3. Transfer the chicken to a plate and cover with foil—it will not be cooked through. Lower the heat to medium; do not wipe out the pan.

Cook the vegetables

1. Add the remaining 1/2 tablespoon of oil to the pan followed by the shallots and 3/4 teaspoon salt and sauté until beginning to turn translucent, 1 to 2 minutes.

2. Add the green beans and garlic and toss until fragrant, about 1 minute. Add the ginger and stir, then add the broth. Scrape the bottom of the pan to release any stuck-on bits.

Finishing

1. Add the coconut cream and stir to combine. Add the chicken back to the pan, nestling it among the green beans so it is as submerged as possible. Bring to a simmer and cook, turning the chicken occasionally and stirring the sauce, until the chicken registers 165°F in the thickest parts, 7 to 10 minutes.

Serving

1. Turn off the heat. Add the lime zest and the lime juice and stir. Taste, adding more juice and/or salt as needed. Top with fresh cilantro and serve sprinkled with coconut and lime wedges on the side, if desired, along with rice.

2. Store leftovers in an airtight container in the fridge for up to 4 days.

Instructions

1. Season the chicken with salt, garlic powder and pepper.

2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.

4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife.

8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.

10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.

11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.

12. Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Instructions

Making Dough

1. In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the plastic blade, place the flour, xanthan gum, (optional Expandex), yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.

2. Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together.

3. Turn the mixer to high speed or your food processor on and process until the dough is no longer a ball but has begun to appear whipped (about 3 minutes). This is designed to add air to the dough, which will make it easier to handle after chilling, and rise better in the oven.

4. Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl, spray lightly with cooking oil spray, and cover tightly.

5. Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.

6. When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 400°F.

7. If you’ve refrigerated the dough, work with it straight from the refrigerator. If you haven’t, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as it’s easiest to work with when it’s chilled.

8. With floured fingers, roll the first piece of dough into a ball and then press it into a disk. Begin pressing the dough from the center toward the edges with floured fingers to create a disk with a raised edge.

9. Continue pressing the dough with floured fingers toward the edge until you have about a 10-inch round. Move the dough frequently, sprinkling with more flour as necessary to prevent sticking.

Bake the Pizza

1. Place a large piece of unbleached parchment paper onto the pizza peel or cutting board that you plan to use to transfer the pizza dough to the oven. Lift the dough gently onto the paper on top of the pizza peel.

2. While the dough is on the paper use a small rolling pin or pizza roller to smooth out the dough where there are uneven marks from your fingers. The dough will end up about 11- to 12-inches in diameter.

3. Use a pastry brush or your fingers to paint the top of the dough with olive oil, making sure to coat the edges generously.

4. Transfer the dough to the pizza peel or baking sheet in the preheated oven. Bake the dough plain for 5 to 7 minutes, or until the crust has begun to crisp on the underside.

5. Remove the crust from the oven using a pizza peel or large spatula. At this point, the parbaked crust can be cooled completely, wrapped tightly and frozen for at least one month. Simply defrost at room temperature, and then continue with the recipe as written.

6. To continue preparing the dough, add your favorite toppings to the parbaked crust, and return the pizza to the hot oven until any cheese is melted and the edges have browned and puffed (another 5 to 7 minutes).

7. Remove the pizza from the oven using a pizza peel or large spatula, and allow it to set for 5 minutes before slicing and serving.

Instructions

1. Pour the yogurt into a large bowl. Stir in the salt.

2. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours.)

3. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping.

Instructions

1. Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.

2. Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.

3. Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.

4. Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.

5. Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.

6. Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this after adding the sauce).

7. To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining 2/3 of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.

8. Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.

9. Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!