Ingredients

Serves 4

Portobello Mushroom Burgers with Sweet Potato Chips
1kg sweet potato, peeled, cut into 1cm batons
Olive oil spray
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp chopped fresh continental parsley
1 tbsp fresh oregano leaves, chopped
1 garlic clove, crushed
4 large portobello mushrooms, stems removed
4 bread rolls, split
2 tbsp reduced-fat natural yoghurt
1 small tomato, sliced
1 cup baby spinach leaves

 

Pork Chops with Chorizo Migas and Fresh Salsa
8 stale hot dog or crusty bread rolls, torn into 4cm pieces
4 pork chops, bone in
6 garlic cloves, finely chopped
1 red onion, halved
1 red capsicum, seeded, thinly sliced
3 large truss tomatoes, seeded, thinly sliced
1 long fresh red chilli, finely chopped
1 bunch coriander, chopped
White wine vinegar, to drizzle
Extra virgin olive oil, to drizzle
60ml (¼ cup) olive oil
15cm chorizo sausage, halved lengthways, thickly sliced
20 pitted black olives, coarsely chopped
2 tsp olive oil, extra
2 tbsp paprika
20g butter

Method

Portobello Mushroom Burgers with Sweet Potato Chips
Recipe from Home Cook of the Year Finalist, Dana Twycross from Victoria.

With a vegetarian in the family I'm always looking for ways to cook something healthy and that everyone in the family can enjoy. Here’s a failsafe recipe that’s tasty, and quick and easy to make, too.

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the sweet potato, in a single layer, on the tray. Spray with olive oil. Bake, turning once halfway through cooking, for 30 minutes.
2. Meanwhile, whisk the oil, lemon juice, parsley, oregano and garlic in a small shallow baking dish. Season with salt and pepper. Add the mushrooms and turn to coat. Set aside, turning occasionally, for 15 minutes to marinate.
3. Preheat a chargrill on medium-high. Add the mushrooms and cook, brushing with the marinade occasionally, for 3-5 minutes each side or until tender.
4. Toast the bread. Divide the yoghurt, mushroom, tomato and baby spinach among the bread bases. Top with remaining bread. 

Per serve 16g protein • 7.5g fat (1g saturated fat) • 60g carb • 10g dietary fibre • 1555kJ (370 Cals)

 

Pork Chops with Chorizo Migas and Fresh Salsa
Recipe from Home Cook of the Year Finalist, Katarina Ebejer from Revesby, NSW

Migas is a Portuguese bread stuffing and this recipe is a family heirloom. Apart from how yummy it is – this version is chunky, sticky and soft – it’s a great way to use up stale bread, so there’s no waste. Plus, being a mum, I need dishes that can be whipped up in no time – this one-pan dish is perfect.

1. Place the bread in a large colander over a bowl. Pour over enough cold water to cover the bread completely, using your hands to incorporate until the bread is completely saturated.
2. Season the pork with salt and pepper. Rub with half the garlic. Place on a plate. Cover and place in the fridge for 20 minutes to marinate. 
3. Meanwhile, coarsely chop 1 onion half and thinly slice the remaining half. Combine the sliced onion, capsicum, tomato, chilli and half the coriander in a bowl. Drizzle over white wine vinegar and extra virgin olive oil. Season with salt and pepper. Toss to combine. Place in the fridge for 15 minutes to chill.
4. Heat the olive oil in a large non-stick frying pan over high heat. Add the chorizo and chopped onion. Cook for 3 minutes or until the onion is soft but not browned. Squeeze the bread to remove some of the moisture. Add to the chorizo mixture. Add the olive and the remaining garlic and remaining coriander. Stir to combine. Season with salt and pepper. Press down on the mixture to flatten slightly. Cook for 3 minutes or until the base is crisp. Turn the migas, in chunks, and cook, pressing down, for 3 minutes. Continue cooking and turning for 3-4 minutes or until golden.
5. Heat the extra oil in the pan over medium heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Sprinkle with the paprika and add the butter. Cook the pork for a further 10 seconds each side to coat in the butter.
6. Divide the migas among serving plates. Top with the pork and salsa.

Serving tip: Serve with lemon wedges for a touch of citrus.

Per serve 43g protein • 45g fat (13g saturated fat) • 70g carb • 9.5g dietary fibre • 3575kJ (855 Cals)