Katherine's Daily Wellness

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Chicken quesadillas with chipotle relish and mango salsa recipe!INGREDIENTS1 1/2 tablespoons olive oil1 large onion (200...
02/25/2022

Chicken quesadillas with chipotle relish and mango salsa recipe!
INGREDIENTS
1 1/2 tablespoons olive oil
1 large onion (200g), finely chopped
8 garlic cloves, finely chopped
2 tablespoons chopped chipotle chillies in adobo (smoked, pickled jalapenos in sauce)
400g can chopped tomatoes
1/4 cup (70g) tomato paste
1 cup (250ml) malt vinegar
120g caster sugar
2 mangoes, flesh cut into 2cm cubes
1 avocado, flesh cut into 2cm cubes
1 long red chilli, seeds removed, finely chopped
Juice of 1/2 lime, plus extra lime wedges to serve
1 cup finely chopped coriander, plus extra leaves, to serve
8 flour tortillas
1 small barbecued chicken, meat shredded, skin and bones discarded
2 1/2 cups (250g) grated mozzarella

METHOD
1.Heat oil in a pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add chipotle, tomato, paste, vinegar, sugar, 1 cup (250ml) water and 2 teaspoons salt. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 45 minutes or until reduced and thickened. Cool. If not using immediately, transfer to a sterilised jar, seal and store in the fridge for up to 2 weeks.
2.Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
3.Preheat an oiled barbecue or large frypan to high. Spread half the tortillas with chipotle relish and top with chicken and mozzarella. Sandwich with remaining tortillas, then cook, weighted with a heavy pan or pressing down with a spatula, in batches if necessary, for 2 minutes each side. Cut quesadillas into quarters and serve with mango salsa, extra coriander leaves and lime wedges.

Fish tacos with avocado salsa recipe!INGREDIENTS600g skinless white fish fillets (such as flathead), pin-bonedLarge pinc...
02/24/2022

Fish tacos with avocado salsa recipe!
INGREDIENTS
600g skinless white fish fillets (such as flathead), pin-boned
Large pinch of cayenne pepper
1 teaspoon ground cumin
1 tablespoon olive oil
8 taco shells
1 baby cos lettuce, finely shredded
Coriander leaves, to serve

SALSA
2 ripe tomatoes
1 green capsicum, finely chopped
1 avocado, flesh finely chopped
1 tablespoon pickled sliced jalapeño chillies, drained, finely chopped
1/2 red onion, thinly sliced
2 tablespoons coriander leaves
1 garlic clove, crushed
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon olive oil

METHOD
1.Preheat the oven to 180°C.
2.For salsa, halve the tomatoes, squeeze out and discard the seeds and juice, then finely chop the flesh. Place in a bowl with the remaining salsa ingredients, season with salt and pepper and mix to combine.
3.Stack taco shells upright in a baking dish and heat in the oven for 5 minutes.
4.Meanwhile, dust the fish with the cayenne, cumin, salt and pepper. Heat oil in a non-stick frypan and sear the fish for 1-2 minutes on each side until just cooked through.
5.Fill each taco shell with a layer of cos lettuce, top with the fish and spoon the avocado salsa over the top. Scatter with the coriander leaves and serve.

Garlic and spinach gnocchi with lemon and pecorino recipe!INGREDIENTS900g evenly sized maris piper or King Edward potato...
02/23/2022

Garlic and spinach gnocchi with lemon and pecorino recipe!
INGREDIENTS
900g evenly sized maris piper or King Edward potatoes
100g garlic cloves
200g baby spinach
300g Tipo 00 flour, plus extra for dusting
2 large egg yolks
75g butter
Juice of 1/2 lemon
50g pecorino, plus extra to serve

METHOD
1.Preheat oven to 180°C. Wash the potatoes and dry well, then prick all over with a fork. Place in a roasting pan and bake for 1 hour or until cooked through.
2.Meanwhile, sit a steamer over a pan of boiling water. Add garlic, then cover and steam for 8 minutes. Add 75g spinach and steam for a further 2 minutes or until garlic is tender and spinach is wilted. Transfer to food processor and whiz to a puree. If mixture feels too wet, spoon into a muslin or clean tea towel and squeeze out excess liquid. Set aside.
3.Cool potatoes slightly, then peel and pass through a potato ricer while hot onto a clean work surface. (The potatoes need to be hot or the gnocchi will be stodgy.) Pile the flour on top of the potato, in a mound, and season generously. Make a well in the middle. Whisk the egg yolks and garlic puree together, then pour into the well. Using your hands, lightly bring all the ingredients together (don’t overwork the mixture or it will become tough). As soon as it comes together, clean and dry your hands and worktop for the next step.
4.Roll out gnocchi on a lightly floured surface to a rectangle, 1cm thick. Cut into 2cm strips, then cut into 2cm pieces.
5.Bring a large pan of salted water to the boil. Shred remaining 125g spinach leaves. Melt butter in a frypan over low heat and add the spinach. Cook gnocchi in two batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and add to the frypan of spinach. Repeat with remaining gnocchi. Add lemon juice, grate over pecorino, season and toss together. Serve with extra pecorino.

Quick and easy chicken cacciatore recipe!INGREDIENTS1 tbs olive oil4 chicken thigh cutlets, skin on and bone in1 onion, ...
02/22/2022

Quick and easy chicken cacciatore recipe!
INGREDIENTS
1 tbs olive oil
4 chicken thigh cutlets, skin on and bone in
1 onion, chopped
2 garlic cloves, crushed
2 tsp chopped rosemary leaves
1 red capsicum, cut into strips
1 cup (120g) pitted green olives, halved
1 cup (250ml) red wine
400g can chopped tomatoes
1 tbs chopped flat-leaf parsley leaves
1 cup (170g) instant polenta, cooked to packet instructions (optional)

METHOD
1.Heat oil in a large, deep frypan over medium heat. Pat the chicken dry with paper towel, then season and place, skin-side down, in the pan. Cook for 4 minutes or until skin is golden, then turn and cook for a further 1 minute or until browned. Transfer to a plate.
2.Return the pan to medium heat with the onion and cook, stirring, for 2 minutes or until softened. Add the garlic and rosemary, then cook for a further 1 minute or until fragrant. Add the capsicum, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half. Add tomato, then return the chicken, skin-side up, to the pan. Bring to a simmer and cook for 12 minutes or until chicken is cooked through.
3.Garnish with parsley and serve with polenta, if desired.

Valli Little's rolled rice noodles with crispy chilli tofu recipe!INGREDIENTS100ml sunflower oil400g banh cuon rolled ri...
02/21/2022

Valli Little's rolled rice noodles with crispy chilli tofu recipe!
INGREDIENTS
100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve
SESAME DRESSING
2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

METHOD
1.Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

Delicious & Easy Fish Curry Recipe!INGREDIENTS2 tbs coconut oil1/4 cup finely chopped ginger1 bunch spring onions, white...
02/21/2022

Delicious & Easy Fish Curry Recipe!
INGREDIENTS
2 tbs coconut oil
1/4 cup finely chopped ginger
1 bunch spring onions, white part finely chopped, green part thinly sliced
3/4 cup fresh curry leaves, plus extra fried leaves to serve
2 long green chillies, finely chopped
1 tsp each ground turmeric & whole cardamom pods
4 Roma tomatoes, roughly chopped
400ml can coconut milk
800g skinless firm white fish, such as ling or blue-eye trevalla, cut into 10cm chunks
2 tbs fish sauce
1 tbs lime juice, plus wedges to serve
1 tsp caster sugar
Store-bought roti, to serve

METHOD
1.Heat oil in a large pan over medium heat. Add ginger and white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes or until slightly reduced.
2.Add the fish and cook for a further 8-10 minutes until fish is just cooked. Season with fish sauce, lime juice and sugar.
3.Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.

Mixed mushroom noodles with tea-marbled eggs recipe!INGREDIENTS1 tsp Chinese five-spice powder1/2 cup (125ml) dark soy s...
02/20/2022

Mixed mushroom noodles with tea-marbled eggs recipe!
INGREDIENTS
1 tsp Chinese five-spice powder
1/2 cup (125ml) dark soy sauce
2 tsp brown sugar
3 star anise
2 black tea bags (we used English breakfast)
4 eggs
500g yang chun dried wheat noodles (from Asian grocers)
1 bunch bok choy, quartered lengthways
1/3 cup (80ml) peanut oil
500g mixed Asian mushrooms, such as enoki, oyster and shiitake
2 garlic cloves, crushed
Black sesame seeds and micro radish, to serve
GINGER DRESSING
1 garlic clove, crushed
2 tbs each rice vinegar and peanut oil
1 tbs soy sauce
2 tsp each sesame oil, chilli oil and finely grated ginger
1 tsp caster sugar

METHOD
1.Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.For the dressing, combine all the ingredients in a bowl and set aside.
5.Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.

Broad bean and pecorino bruschetta recipe!INGREDIENTS2kg fresh broad beans, podded (to give about 400g) (see Notes)1/3 c...
02/19/2022

Broad bean and pecorino bruschetta recipe!
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved

METHOD
1.Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
3.Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
4.Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
5.Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.

Char siu beef with broccolini recipe!INGREDIENTS100g thin rice noodles1 tablespoon sunflower oil2 garlic cloves, chopped...
02/18/2022

Char siu beef with broccolini recipe!
INGREDIENTS
100g thin rice noodles
1 tablespoon sunflower oil
2 garlic cloves, chopped
400g beef mince
2cm piece ginger, grated
1/4 cup (60ml) Chinese rice wine (shaohsing)(see note)
1/4 cup (60ml) char siu sauce (Chinese barbecue sauce)(see note)
2 bunches broccolini, trimmed, blanched, refreshed
1/3 cup (50g) unsalted roasted peanuts, chopped
1 long red chilli, sliced
Coriander leaves, to serve

METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.

Thai red fish curry with noodles recipe!INGREDIENTS200g Pad Thai rice noodles1/4 cup (60ml) peanut oil600g firm boneless...
02/17/2022

Thai red fish curry with noodles recipe!
INGREDIENTS
200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve
METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

Seared tuna with Fijian-Style potato curry recipe!INGREDIENTS800g sebago potatoes, peeled, cut into 4cm pieces2 tbs ghee...
02/16/2022

Seared tuna with Fijian-Style potato curry recipe!
INGREDIENTS
800g sebago potatoes, peeled, cut into 4cm pieces
2 tbs ghee
1 onion, finely chopped
1 long green chilli, seeds removed, finely chopped, plus extra to serve
2cm piece ginger, grated
1 garlic clove, crushed
1 tsp mild curry powder
1 tsp ground turmeric
3 tsp brown mustard seeds
1/2 tsp chilli powder
10 fresh curry leaves, plus extra fried leaves (optional), to serve
11/2 tsp caster sugar
1/3 cup (60ml) rice vinegar
1 red onion, thinly sliced into rounds
4 x 180g tuna steaks
Coriander leaves, to serve

METHOD
1.Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
2.Heat the ghee in a frypan with a lid over medium heat.
3.Add onion and cook, stirring, for 2-3 minutes until softened.
4.Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
5.Add the potatoes, curry leaves and 1 cup (250ml) water.
6.Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
7.Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
8.Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
9.Add red onion and toss to combine. Set aside.
10.Heat a chargrill pan or barbecue to high.
11.Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
12.Remove from pan. Rest, loosely covered with foil, for 5 minutes.
13.Drain red onion. Add coriander leaves and toss to combine. Season.
14.Divide tuna and potato curry among plates.
15.Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.

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830 NE Holladay Street
Portland, OR
97232

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