Zoey-bingley-pullin

Meatballs With Fettucine And Tomato Sauce Recipe

The big chill has set in and so too has our appetite for warming and hearty meals. What better way to satisfy cravings than with this delicious meatballs with fettucine recipe from Zoey Bingley-Pullin? Containing fresh herbs for antioxidants and a homemade tomato sauce to minimise any nasties, it’s the perfect dinner option to fight off those winter blues.

RELATED: Lamb And Vegetable Samosa Pie With Sweet Potato Recipe

Serves 4-5

Ingredients

Meatballs

500g pork and beef mince

1/2 onion, finely diced

1 clove garlic, minced

1 tbsp finely chopped oregano leaves

1/4 tsp salt

Pinch black ground pepper

Tomato sauce and fettucine

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

1 carrot, grated

1 can chopped tomatoes

1 can diced tomatoes

1/4 cup roughly torn basil leaves

2 tbsp finely chopped oregano leaves

400g fettuccine

Salad

2-3 handfuls baby spinach leaves

1 truss tomato, roughly chopped

1 tbsp shaved parmesan cheese

Dressing of your choice

To serve

1/4 cup shaved parmesan cheese

2 tbsp torn basil leaves

Method

  1. Combine all meatball ingredients in a medium-size bowl and mix well. Use clean, damp hands to roll mixture into small balls (about 2 teaspoons per ball). Set aside.
  2. Heat oil in a large fry-pan on medium heat. Sauté onion and garlic for 2-3 minutes, until soft. Add carrot and cook until softened, 2-3 minutes.
  3. Stir through tomatoes, basil and oregano and bring to a simmer (use the back of a wooden spoon to break up tomatoes). Add meatballs to the sauce, reduce heat to low, cover and cook for 10 minutes or until meatballs are cooked through. Turn meatballs once during cooking. Season with salt and pepper.
  4. While the meatballs and sauce are cooking, bring a large pot of salted water to the boil. Cook fettuccine in boiling water for 8 minutes or until just tender. Drain.
  5. Toss salad ingredients together in a large bowl.
  6. To serve, spoon fettuccine into bowls, top with a few meatballs and tomato sauce. Sprinkle with cheese and basil leaves. Serve salad on the side.

Recipe courtesy of My Food Bag

Irish Chicken, Sweet Potato and Cherry Tomato Hot Pot Recipe

With the cold weather well and truly setting in as winter approaches, keep warm with Zoey Bingley-Pullin’s hearty Irish hot pot recipe. It’s great for anyone who’s pressed for time as it’s relatively simple to make, and containing only fresh and whole ingredients, it’s also perfect for those that are health conscious. Really, what more could you want?

RELATED: Quick And Easy Winter Vegetable Soup

Serves 2

Ingredients

Hot Pot

300g chicken breasts

1 tbsp olive oil C

1 brown onion, finely sliced

2 cloves garlic, minced

1/2 red chilli, seeds removed, finely diced

2-3 tsp smoked paprika

1 cups chicken stock

1/4 cup water

1 sweet potato, peeled and cut into 1.5cm cubes

200g cherry tomatoes, halved

1/4 cup continental parsley, roughly chopped

To serve

1/4 cup continental parsley, roughly chopped

Method

  1. Pat chicken dry with paper towels, cut into 3cm pieces and season with salt.
  2. Heat olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Brown chicken for 1-2 minutes each side (chicken doesn’t have to be cooked through), remove from pan and set aside.
  3. Add a drizzle of oil to the pan and cook onion for 2-3 minutes until softened. Add garlic, chilli and paprika and cook for a further minute until fragrant.
  4. Add the chicken stock and water and bring to the boil. Add chicken and sweet potato and cook, covered, for 10-12 minutes or until tender.
  5. Add the tomatoes and half the parsley and cook for a further 3 minutes.
  6. To serve, divide hot pot between plates and garnish with parsley.

Chicken, Quinoa Salad With Orange Vinaigerette Recipe

Just because the salad season has nearly passed, doesn’t mean you can’t enjoy an Autumn variation! Zoe Bingley-Pullin’s chicken quinoa salad recipe is the perfect solution to those post-summer blues, and is packed full of vegetables to ensure you meet those daily nutritional requirements.

RELATED: Pineapple, Chilli And Sweet Chicken Curry

Serves 4

Ingredients

Quinoa Salad

1 cup tri-colour quinoa

2 cups water

1/4 tsp salt

175g green beans

1 bunch asparagus

Red capsicum

Orange Vinaigrette 

1 tablespoon finely chopped parsley leaves

Zest and juice of orange

1 tsp runny honey

1/4 cup extra virgin olive oil

1 tbsp balsamic vinegar

Chicken

1 x 3 pack chicken breasts

1 tbsp olive oil

Method

  1. Bring a full kettle to the boil.
  2. Combine quinoa, water and salt in a small pot. Bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let steam, still covered, for a further 5 minutes. Drain any remaining liquid and set aside to cool slightly.
  3. While the quinoa is cooking, prepare the vinaigrette. Combine parsley, orange zest and juice, honey, olive oil and balsamic vinegar in a small bowl. Mix well, season to taste with salt and pepper and set aside.
  4. Pat chicken dry with paper towels and slice into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through the middle horizontally to make 2 thin steaks. Heat oil in a large fry-pan on medium heat. Season chicken with salt and pepper and fry in batches until cooked through, 2-3 minutes each side. Set aside to rest for a few minutes, then slice.
  5. While the chicken is cooking, prepare the remaining salad ingredients. Trim green beans and halve lengthways; trim asparagus ends and cut into 4cm pieces; cut capsicum into thin strips. Set capsicum aside. Place beans and asparagus into a small bowl, cover with boiling water, leave for 1-2 minutes, drain and refresh in cold water.
  6. Toss all quinoa salad ingredients with chicken and vinaigrette in a large bowl.
  7. Divide salad between plates and serve.

Recipe courtesy of My Food Bag

Lamb And Vegetable Samosa Pie With Sweet Potato Recipe

If you’re a fan of Indian samosas, then you’re going to love Zoey Bingley-Pullin’s modern lamb and vegetable samosa pie spin-off. Packed full of nutrition, this recipe can also be altered to suit the littlies, by opting to leave out the spicy ingredients. Who said kids couldn’t enjoy nutritious food!?

RELATED: Tofu Stir-Fry With Almond Miso Sauce Recipe

Serves 4-5

Ingredients

Pie top

3 sweet potato, peeled and cut into

3-4cm cubes

1 tbsp olive oil

1 can brown lentils, drained and rinsed

Pie Filling

1 tbsp olive oil C

2 cloves garlic, minced

1 onion, finely chopped

2 teaspoons ground cumin (optional, adults)

1/2 tsp grated ginger

3 tsp bombay curry powder (optional, adults)

500g lamb mince

200g green beans, ends trimmed and cut into 1cm pieces

1 carrot, grated

1 can tomatoes

1 egg, whisked

Salad

1 sweet gem lettuce, broken into leaves

1 lebanese cucumber, diced

Salad dressing of your choice

Method

  1. Preheat oven to 220°C. Bring a large pot of salted water to the boil.
  2. Cook sweet potato in the pot of boiling water for 10-12 minutes, until very soft.
  3. Heat olive oil in a large fry-pan on medium-high heat. Add the garlic and onion and cook for 2 minutes, until softened. Add the cumin, ginger and Bombay curry powder and cook, stirring constantly for a further minute, until fragrant.
  4. Add the lamb mince and cook, stirring with a wooden spoon to break up the mince, for 5-6 minutes, until browned. Stir through the green beans, carrot and can of tomatoes and cook for 4-5 minutes, until the beans are tender. Allow to cool slightly, stir through the whisked egg.
  5. Drain the sweet potato and roughly mash with olive oil and lentils.
  6. Season to taste with salt and pepper.
  7. Pour lamb filling into an oven-proof pie or casserole dish and top with mashed sweet potato lentil mixture. Bake for 15-20 minutes until the pie is bubbly and sweet potato starts to colour.
  8. While the pie is cooking, toss the salad ingredients together.
  9. Spoon pie onto plates and serve salad on the side.

Recipe courtesy of My Food Bag

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