Terry Doyle

The original style Puttanesca recipe!
INGREDIENTS
100ml extra virgin olive oil
4 garlic cloves, thinly sliced
6 good-quality anchovies in oil, drained
80g tomato paste
1 tsp brown sugar
400g can whole peeled tomatoes
1/4 cup (60ml) red wine
1/2 tsp dried oregano
1/2 cup (75g) pitted kalamata olives
1/4 cup (50g) capers in vinegar, drained
400g bucatini pasta, cooked to packet instructions

METHOD
1.Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.

2.Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.

Iceberg with dried oregano dressing and creamy sheep's milk cheese recipe!
INGREDIENTS
2 iceberg lettuces, outer leaves removed
1 bunch chives, snipped
1/2 bunch dill, fronds picked
50-70g creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)
VINAIGRETTE DRESSING
30g thinly sliced eschalot
50ml agrodolce-style white wine vinegar (if you can’t find that, add 2 tsp honey to regular white wine vinegar)
1 tsp salt
1 1/ 2 tsp dried oregano
120ml extra-virgin olive oil

METHOD
1.First, make your vinaigrette. In a small bowl or jar with a lid, combine the eschalot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.

2. Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

Lemon Chicken with Vegetables and Rice Recipe!
INGREDIENTS
1 tsp cornflour
1 tsp dark soy sauce
Finely grated zest & juice 1/2 small lemon
2 tsp coconut or canola oil
1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
1 capsicum, any colour, deseeded and sliced
1 medium carrot (around 80g), trimmed and thinly sliced
100g broccoli, cut into small florets
150ml chicken stock (made with 1/2 Massel Plant Based Chicken Stock cube)
4 spring onions, trimmed and thickly sliced

METHOD
1.Mix the cornflour with the soy sauce and lemon juice in a small bowl.

2.Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.

3.Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.

4.Sprinkle with grated lemon zest and serve with rice.

Tomato vodka rigatoni recipe will put you in good spirits!
INGREDIENTS
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced
3/4 cup (210g) tomato paste
1/2 cup (125ml) vodka
1/4 cup (60ml) thickened cream
1/2 cup (40g) finely grated parmesan
400g rigatoni, cooked to packet instructions, 1/4 cup (60ml) cooking water reserved

METHOD
1.Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.

2.Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.

Salmon Silverbeet fatteh with sumac yoghurt and chickpeas recipe!
INGREDIENTS
2 cups (400g) dried chickpeas, soaked overnight
3 large pieces Lebanese bread, cut into 4 large triangles
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 bunch silverbeet, stalks removed
1 cup each mint leaves & flat-leaf parsley leaves, roughly chopped
1/2 cup (80g) toasted pine nuts
200g good-quality, hot smoked trout or salmon, flaked

METHOD
1.Place chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce to medium and simmer for 40-45 minutes until cooked. Keep warm.

2.Preheat oven to 180°C. Place Lebanese bread on a baking tray, drizzle with olive oil and sprinkle with extra za’atar. Bake for 10-12 minutes until golden and crisp.

3.For the yoghurt dressing, place yoghurt, za’atar, garlic, sumac and lemon in a bowl. Season to taste and mix to combine.

4.For the pomegranate dressing, place all the ingredients in a bowl, season to taste and stir to combine.

5.Preheat a chargrill pan or barbecue to high. Drizzle silverbeet with extra oil, season and chargrill for 4-5 minutes until wilted and a little charred. Roughly chop and place in a bowl with chickpeas and herbs. Drizzle over pomegranate dressing, season and toss to combine.

6.Place pita on a serving plate, spoon over yoghurt dressing and layer with silverbeet salad. Scatter over pine nuts and smoked trout to serve.

Sesame Beef with Gochujang Udon Noodles Recipe!
INGREDIENTS
400g skirt beef steak
2 tsp sesame oil
400g udon noodles
50g unsalted butter, chopped
150g mixed Asian mushrooms, sliced
1/4 cup gochujang (Korean fermented chilli paste)
1 tbs tomato sauce
120g baby spinach leaves
1 bunch broccolini, cut in half on the diagonal, blanched
Chopped nori & toasted sesame seeds, to serve

METHOD
1.Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

2.Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.

3.Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.

4.Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.

5.Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
6.Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.

Recipe for Sticky Sweet Chilli Salmon with Green Tea Noodles!
INGREDIENTS
1/2 cup (125ml) peanut oil
1 tbs finely chopped ginger
3 long green shallots, thinly sliced
1 lemongrass stalk (white part only), finely grated
1 1/2 tbs runny honey
2 tbs extra virgin olive oil
80g chilli paste in soybean oil
600g whole skinless salmon fillet, pin-boned
240g packet dried green tea noodles
1/3 cup (80ml) lime juice
2 1/2 tsp caster sugar
2 tsp fish sauce
1/2 tsp chilli flakes, plus extra to serve
Toasted sesame seeds & micro shiso leaves, to serve

METHOD
1. Preheat oven to 220°C. Heat peanut oil in a small saucepan over low heat. Add ginger, long green shallot, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until long green shallot is very soft but not coloured. Remove from heat and cool.

2. Meanwhile, combine honey, olive oil and chilli paste in a bowl. Stir to combine. Line a baking tray with baking paper and add salmon. Rub honey mixture over salmon to coat, then season. Roast for 12-15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.

3. Cook noodles according to packet instructions. Drain and rinse briefly with warm water.

4. Whisk lime juice, sugar, fish sauce and chilli flakes into the shallot oil mixture. Place noodles in a large bowl with three quarters of the shallot oil, season and toss to combine. Arrange on a serving platter and flake salmon over the top. Drizzle over remaining shallot oil and scatter with extra chilli flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled.

Garlicky Fried Rice with Crisp Pork Recipe!
INGREDIENTS
1/3 cup (80ml) peanut oil
4 garlic cloves, thinly sliced
300g minced pork
1/4 cup (80g) chilli bean sauce
1 bunch garlic chives, chopped
4 cups (580g) cooked jasmine rice or other long-grain rice
Fried eggs, to serve

METHOD
1.Heat oil in a wok over medium-high heat. Add garlic and cook for 2-3 minutes until golden. Remove using a slotted spoon and set aside. Add pork to the garlic oil in the wok and cook, breaking up mince with a wooden spoon, for 6-7 minutes until lightly caramelised. Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add chives and rice and cook, tossing in the pan, for 3 minutes or until coloured. To serve, top with fried eggs and scatter with crisp garlic.

Crab and Chilli Linguine Recipe!
INGREDIENTS
500g linguine
1/2 cup (125ml) olive oil
4 tbs unsalted butter
2 eschalots, finely chopped
4 garlic cloves, finely chopped
2 red chillies, finely chopped
400g spanner crab meat
Zest & juice of 1 lemon
1 cup loosely packed flat-leaf parsley, finely chopped
2 tsp chilli flakes

METHOD
1. Cook the linguine according to the packet instructions. Drain, reserving half a cupful of the cooking water.

2. Meanwhile, heat oil and butter in a large frying pan and gently cook the shallots, garlic and chillies until slightly softened and fragrant. Add the linguine and pasta water and toss gently to completely coat.

3. Fold in the crab meat. Stir in the lemon juice and half the parsley and season to taste. Serve in bowls, sprinkled with the remaining parsley, lemon zest, chilli flakes and freshly ground black pepper.

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