Surry Hills Sausage and Apple Slaw Salad

Preparation Time: 30 minutes

Serve: Main 4, Entree 8


2 teaspoons wholegrain mustard

2 tablespoons honey

500 g thick chicken sausages (your choice) sliced diagonally

750 g chat potatoes

250 g broccoli, cut into small pieces

½ small red cabbages, shredded

2 celery stalks, thinly sliced diagonally

¼ bunch of shallots, thinly sliced diagonally

1 granny smith apple, cut into matchsticks

½ cup ranch or 1000 island dressing (or similar)

¼ cup roasted almond kernels, roughly chopped


1. Combine mustard and honey in a small bowl and toss sausage pieces until covered. Heat a large non-stick frying pan over medium-low heat. Add sausages. Cook and turn until browned, sticky and cooked through. Put aside in large bowl.

2. Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Boil for 8-10 minutes or until just tender. Drain. Refresh under cold water. Cut into quarters and add to the sausages.

3. Place the broccoli in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Add broccoli, cabbage, celery, onion, apple to the sausages and potatoes.

4. Toss to combine and season to taste. Serve drizzled with dressing and sprinkle with almonds.


Surry Summer Salsa

Preparation Time: 15 minutes

Serves:  8 as a dip


2 avocados, chopped

2 teaspoon of lime juice

1 tablespoon chopped fresh coriander leaves

200ml tub light sour cream/natural unsweetened yoghurt

¾ cup bottle mild salsa

¼ cup grated reduced fat tasty cheese

Salt reduced corn chips, to serve

Salt & pepper


Place avocado in a bowl and mash until smooth

Stir in the lime juice and coriander

Place the avocado mixture in the base of 4-cup capacity glass bowl.

Top with sour cream/yoghurt

Followed by the salsa and cheese

Serve with corn chips

Snags with Onions cooked in Beer

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 12


6 red onions, thinly sliced

250 mls lager

½ firmly packed cup of brown sugar

80 mls balsamic vinegar

2 tablespoons olive oil

12 chipolata sausages

12 small bread rolls, or 2 long bread sticks

Mustard & rocket leaves to serv


1. Place onion in a deep fry pan with the lager, sugar, balsamic, oil and ½ cup water. Bring to a simmer over medium-high heat.

2. Reduce heat to low and cook until thick and rich, stir occasionally to prevent onion catching on the base of the pan. (Caramelised onions will keep in an airtight container in the fridge for up to a 1 month).

3. Meanwhile, preheat a barbecue or char grill pan to medium-high. Cook the sausages, turning, for 6-8 minutes or until cooked through.

4. Warm the bread rolls, or bread sticks on the rack on the barbecue or in a low over, when ready to fill split through the middle, without slicing all the way through.

5. Fill the rolls with mustard, sausage, caramelised onion and rocket. If using bread stick cut into 30 cm pieces.

Greek Village Risotto

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serve: 4 entree, 2 main


500 grams diced lamb

1 large red onion (sliced)

I large red capsicum (de-seeded and sliced finely)

2 garlic cloves (crushed)

2 cups of Arborio rice, rinsed

1 litre of vegetable or meat stock

I cup of pitted olives

2 tablespoons of chopped parsley

250 grams of kefalotiri grated

250 grams of feta cheese (roughly broken up)

Zest & juice from 1 lemon

½ cup of olive oil

Salt & pepper to taste


1. Use ½ olive oil in saucepan and fry lamb and capsicum until brown and almost cooked, remove and put aside

2. Add balance of oil to saucepan along with onion and garlic and saute, then add rice to saucepan and mix thoroughly

3. Stir rice whilst adding 80% of the stock by the ladleful; be mindful of not burning the rice

4. Stir until 80% cooked, taste the risotto, it should be soft to the touch

5. At this point season to taste, add half the grated kefalotiri

6. Return lamb and capsicum to mixture and continue until cooked

7. Stir in lemon juice & zest, olives, parsley and feta

8. Plate as desired and serve with crusty bread

Greek Pizza

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serve: 4


2 tablespoon olive oil

½ cup diced onion

2 cloves of garlic, minced

½ bunch of spinach leaves

¼ cup basil chopped

½ lemon juice

½ teaspoon dried oregano

Ground black pepper to taste

1 Large pita bread

2 cups of shredded mozzarella cheese

1 large tomato, thinly sliced

1 cup shredded mozzarella cheese

¾ cup feta cheese


1. Preheat oven to 200c.

2. Heat 1 tablespoon olive oil in large frypan: cook and stir onion and garlic until tender, about 5 minutes

3. Add spinach and continue to cook and stir until wilted, about 5 minutes

4. Remove from heat and add basil, lemon juice, oregano and pepper

5. Add the other tablespoon of olive oil and heat the pita bread on one side

6. Place the mixture on the uncooked side

7. Top the mixture with I cup of mozzarella cheese and arrange the sliced tomatoes on top

8. Add the remaining mozzarella and feta cheese

9. Cook in the oven until the cheese has melted, for around 5-10 minutes

Lentil Keftedes

Preparation Time: 20 minutes

Cooking: 20 minutes

Serves: 4 main, 6-8 entree



300 ml of olive oil

4 cups of baby spinach leaves

400 grams of brown lentils, rinsed, drained

2 eggs

½ cup dill leaves, chopped

¼ cup parsley leaves, chopped

100 grams feta, crumbed

100 grams dry breadcrumbs

Salad leafs to garnish


1. Heat 50 grams of oil in saucepan over medium-low heat.

2. Add spinach and cover the lid, then reduce heat to low and cook for 3-4 minutes until wilted.

3. Transfer to a colander to drain and cool slightly.

4. Squeeze out the excess liquid, then rouble chop and set aside

5. Whiz the lentils in a food processor to a paste and add 1 egg and whiz until smooth.

6. Transfer to a bowl with dill, parsley, feta, breadcrumbs, drained spinach and the remaining 1 egg, and combine well.

7. Heat remaining oil in a large frypan over medium heat in batches, scoop tablespoon portion of Keftedes mixture into hot oil, flattening slightly, and cook for 3-4 minutes each side until golden and cooked through.

8. Serve hot with green salad and if you wish serve with tzatziki or skordalia and a wedge of lemon

Lemon & Garlic Kebabs with Greek Salad

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Serve: 4



8 x 15 cm stalks fresh rosemary

800g lamb fillets, cut into 3 cm

3 cloves of garlic, crushed

2 tablespoons olive oil

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice


Greek Salad

375 grams baby Roma tomatoes, halved, cut into wedges

2 Lebanese cucumbers (260g), halved lengthways, sliced thinly

1 medium red capsicum, chopped coarsely

1 medium red onion, sliced thinly

¼ cup pitted black olives

200grams fetta, crumbled coarsely

2 teaspoons small fresh oregano leaves

1.4 cup olive oil

2 tablespoons cider vinegar


1. Thread lamb onto skewers. Brush kebabs with combined rosemary, garlic, oil, lemon rind and juice. Cover and refrigerate until ready to cook.

2. To make the Greek salad, combine ingredients in a large bowl: toss gently.

3. Cook kebabs on a heated oiled grill plate or BBQ for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.

4. Serve kebabs with Greek salad.

Greek Keftedes (Fritters)

Preparation Time: 20 minutes

Cooking:  20 minutes

Serves:  6-8. Makes about 30 fritters


750 grams zucchini, trimmed and grated

2 bunches spring onions, including green stems, finely chopped

200grams feta cheese, crumbed

500 grams kefalotiri, parmesan or similar hard cheese

2 eggs, beaten

4 tablespoons finely chopped fresh dill

4 tablespoons finely chopped fresh mint

250 grams plain flour

Salt and freshly ground black pepper

Olive oil for frying

1/2 lemon

Keftedes can be made with almost anything, such as; minced lamb, chicken, chickpeas eggplant and leeks.


1. Mix the zucchini, spring onions, cheeses, eggs and herbs together in a large bowl.

2. Add the flour to the mixture, season to taste with salt and pepper and stir well.

3. Then cover and refrigerate for at least 30 minutes. 

4. Heat abut 1 cm of olive oil in a heavy bottomed frying pan.

5. Shape the mixture into round, flat fritters, adding a little more flour if the mixture is too wet.

6. Cook several fritters at a time for 5 minutes on each side until golden brown.

7. Transfer to paper towels to drain, keep warm and cook remaining mixture.

8. Top with a squeeze of lemon

Chicken Breast Simmered in Coconut Milk, Chilli Jam and Kaffir

Image Source:  Recipe by Karin Slade of  Catering By Design

Image Source:

Recipe by Karin Slade of Catering By Design

Prep Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4

Recipe by Karin Slade of Catering By Design


For the Chicken

500g of chicken breast or thigh cut into bite size pieces

2 cups of peeled sweet potato cut into 2cm pieces

1 bunch of choy sum or similar leafy greens, washed and cut lengthways into quarters

For the Poaching Liquid

½ tsp white peppercorns

2 cloves of freshly peeled garlic

1 birds eye chilli, chopped – including seeds

2 tbsp coriander root, washed and chopped

1 tbsp of vegetable oil

1 cup of coconut milk

1 cup of chicken stock

1-2 tbsp of fish sauce

2 tbsp of palm sugar (or normal sugar)

1 tbsp of Thai chilli jam

2 stalks of lemongrass, outer layer removed, cut into 5cm pieces

5 slices of galangal

6 kaffir lime leaves

2 tbsp fresh lime juic


1. In mortar and pestle grind the peppercorns, then add the garlic, chilli and coriander root (or use small food processor)

2. In a large saucepan, wok or frypan fry for a minute. This will release the flavour

3. Add the coconut milk, stock, fish sauce, palm sugar, chilli jam, lemongrass, galangal and lime leaves.

4. Bring to the boil then reduce a simmer. Add the sweet potato and cook for 5 minutes until just starting to soften.

5. Add the chicken and continue to cook on a gentle simmer for another 5 minutes until the chicken is just cooked.

6. Add the choy sum or other leafy greens and cook until just wilted. Stir in the fresh lime juice to finish.

7. Serve with white or brown jasmine rice. 

Parsnip and Bacon Penne with Parmesan and Butter

Preparation Time: 15 minutes

Cooking: 15 minutes

Serves:  4


8 slices of smoky streaky bacon, roughly diced

1 handful of rosemary or thyme leaves

4 knobs of butter

2 cloves of garlic, peeled and finely sliced

2 parsnips, peeled, halved and finely sliced lengthways

450 grams of penne

2 cups of grated Parmesan cheese

Sea salt and ground black pepper


1. In a large pan stick frying pan fry the bacon and herbs in half of the butter for 2 minutes.

2. Add the garlic and parsnips and cook for a further 2 minutes on a medium heat, until the bacon is slightly golden and the parsnip have softened.

3. Cook the penne in salted boiling water (check the package cooking times), reserve a little of the cooking water)

4. Mix the penne with the parsnips and bacon.

5. Stir in the rest of the butter and half of parmesan.

6. Add a little of the cooking water to loosen the mixture and to make it creamy and shiny.

7. Plate and garnish with the rest of the parmesan

8. Serve with salad and crusty bread and Season to taste.