DINNER PARTY

19 Pins

Brooke Kelly

The juiciest, melt-in-your mouth porchetta with extra crackle! Using Vic’s Meat pre-rolled porchetta that's hand-tied and stuffed with white pepper, garlic, oregano and fennel. Served with celeriac remoulade, a punchy salsa verde and fresh rocket in a toasted ciabatta bun.A somewhat fresher approach to the traditional hot roast, or a great way to use up all those Christmas leftovers! Be sure to let your porchetta dry out in the fridge for at least 2 days prior to cooking to ensure that extra crispy crackley layer. Celeriac Remoulade, Cooking Avocado, Christmas Leftovers, Mushroom Toast, The Beauty Chef, Egg Salad Sandwiches, Ciabatta Bread, Pickled Onions, Herb Butter

Christmas Porchetta Roll with Celeriac Remoulade & Salsa Verde - Brooke Kelly Nutrition

The juiciest, melt-in-your mouth porchetta with extra crackle! Using Vic’s Meat pre-rolled porchetta that's hand-tied and stuffed with white pepper, garlic, oregano and fennel. Served with celeriac remoulade, a punchy salsa verde and fresh rocket in a toasted ciabatta bun.A somewhat fresher approach to the traditional hot roast, or a great way to use up all those Christmas leftovers! Be sure to let your porchetta dry out in the fridge for at least 2 days prior to cooking to ensure that extra crispy crackley layer.

a white plate topped with mashed potatoes covered in greens and other toppings next to a cup of coffee

Roasted Fennel on Whipped Ricotta with Agrodolce - Brooke Kelly Nutrition

Something magical happens to fennel when you roast it with plenty of olive oil until it's so tender, sweet and caramelised. Great as is or just that little bit better on a bed of whipped lemony ricotta, that's topped with the fronds (use it all!) and the most delicious Agro Dolce (translating to ‘sweet-and-sour sauce’ in Italian) bursting with currants and pine nuts. Mop it up with some warmed focaccia and you got yourself an excellent side or share plate for your next intimate gathering.

a white bowl filled with food and garnished with green leafy leaves on top

Moroccan Chicken with Green Olives, Apricots & Saffron - Brooke Kelly Nutrition

Originally I set out to make a Moroccan tagine, however I couldn't find my clay pot...so instead I settled on this stew/tagine hybrid. Whilst it may lack in tradition, it most certainly makes up for in flavour - bursting with juicy sweet apricots, aromatic saffron and just the right amount of saltiness from briney green olives. It's best served up in a big bowl with a mountain of couscous and a dollop of minty yogurt.You may notice this recipe calls for lemon rind in place of the more traditional preserved lemon, for which I prefer as I do find they can get quite bitter the longer you cook them. I've also used bone broth for added gut health benefits, however you could totally use chicken stock here if you desire. An excellent meal-prep or one pot wonder for your next dinner party and I qu

Sam & Brooke's Aussie Burger & Olive Oil Fries - Brooke Kelly Nutrition

This is what happens when a Nutritionist and a Chef do burger night...this Aussie burger with olive oil fries is nearly an exact replica of the famous McOz burger but a million times better! As a Nutritionist, I love a burger from time-to-time, especially when every ingredient is of good quality and free of junk or additives.When Sam first presented the idea of making everything from scratch (including the buns), I wasn’t sure I had it in me after a long week of work. However, when I munched into that juicy beef patty sandwiched in between layers of smokey and sweet burger sauce with garlicky roasted pickled beets, crunchy lettuce, heirloom tomato, melty cheddar and pickles...I was in absolutely burger heaven!It's safe to say i'm now a complete homemade burger convert and I feel there is a

a white plate topped with meat and veggies on top of a black table

Sundried Tomato Pesto

Sumac Lamb with Turmeric Roasted Vegetables & Tahini - Brooke Kelly Nutrition

Arguably, when executed well, this cut of lamb could give a prime fillet steak a run for its money! Lamb back strap is a cut that's prized for its tenderness and flavour. Unlike other cuts of lamb, it's incredibly easy to prepare and is best when seared at high temperatures for a short period of time.This fool-proof, perfectly pink and tender lamb back strap is glazed in a soy-butter sauce and finished with sumac for a citrusy lift. It's served sliced and with all it's delicious pan jus alongside some turmeric roasted vegetables, lashings of sweet tahini sauce and fresh mint.

Midweek dinner's don't have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems 'simple', it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).I strongly hate overcooked greens and prefer them on the colder / crunchier side - so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour. Sauteed Vegetables Recipe, Venison Roast, Super Salad, Delicious Food Image, Deer Recipes, Leftover Steak, Holiday Favorite Recipes, Silver Fern

Sauteed Vegetables Recipe

Holiday Favorite Recipes

Silver Fern

Steak with Cold Crunchy Greens in Sicilian Olive Dressing - Brooke Kelly Nutrition

Midweek dinner's don't have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems 'simple', it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).I strongly hate overcooked greens and prefer them on the colder / crunchier side - so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour.

Baked Conchiglie with Sausage Ragu & Rye Pangrattato - Brooke Kelly Nutrition

Kinda like sausage ragu meets lasagne! This is one of my partner's famous pasta recipes that he taught me using Conchiglie, which is Italian for

a white bowl filled with meat, rice and greens on top of a black table

Braised Sumac Beef with Chickpeas & Eggplant - Brooke Kelly Nutrition

A seriously good melt-in-your-mouth braised sumac beef with chickpeas and eggplant that’s cooked twice until tender and juicy. Finished with loads of lemon and fish sauce which really lifts things up and keeps things feeling light this time of year.Serve it with steamed rice, a dollop of greek yogurt and a scattering of fresh coriander / steamed greens for extra fibre. You can even add some flatbreads into the mix to make things extra special (I would).

a white plate topped with meat and veggies

Pistachio Dressing

Summer Christmas Table

Christmas Table Centrepiece

Grilled Peach, Farro & Buffalo Mozzarella Salad with Pistachio Dressing - Brooke Kelly Nutrition

My festive grilled peach and farro salad is the perfect summer Christmas table centrepiece! Grilled peaches that are macerated in sumac and sherry vinegar, paired with radicchio, farro and fresh buffalo mozzarella, then dressed with a zesty pistachio dressing. A true celebration of stone fruit in all it's glory.

Spigarello is an Italian heirloom variety of broccoli, similar to kale. It has a ‘meatier’ texture meaning that it doesn’t just disappear into complete mush when cooked and rather acts as a vessel in soaking up all the saucey sausagey goodness of this orecchiette.Like most brassica vegetables, it’s an excellent source of vitamin A, C, E and K which are crucial in wound healing and overall skin health. It’s also rich in minerals calcium and potassium which assist in the formation of strong bones and skeletal muscle tissue.To cut through the fattiness of the sausage meat, I like to add a little lift of acidity in the form of white wine, tomato passata, loads of lemon and just a little Calabrian chilli for kick.If you can’t find yourself a spigarello, it’s all good because kale or cavolo nero Pasta With Salami, Salami Bread, Orecchiette Recipes, Ny Times Recipes, Sprouting Broccoli, Bread Crumbs Recipe, Nyt Recipes, Cheap Meals To Make, Quick Pasta Dishes

Sausage & Spigarello Orecchiette - Brooke Kelly Nutrition

Spigarello is an Italian heirloom variety of broccoli, similar to kale. It has a ‘meatier’ texture meaning that it doesn’t just disappear into complete mush when cooked and rather acts as a vessel in soaking up all the saucey sausagey goodness of this orecchiette.Like most brassica vegetables, it’s an excellent source of vitamin A, C, E and K which are crucial in wound healing and overall skin health. It’s also rich in minerals calcium and potassium which assist in the formation of strong bones and skeletal muscle tissue.To cut through the fattiness of the sausage meat, I like to add a little lift of acidity in the form of white wine, tomato passata, loads of lemon and just a little Calabrian chilli for kick.If you can’t find yourself a spigarello, it’s all good because kale or cavolo nero

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Cod with Jammy Tomatoes & Sourdough Crust - Brooke Kelly Nutrition

Luscious and flaking apart murray cod, in a sauce made from new season baby heirloom tomatoes, cooked down with Calabrian chilli, anchovy, shallots, garlic and sherry vinegar until ‘jammy’, then finished with a scattering of toasted sourdough breadcrumbs and fresh basil. When I’m tired and lacking energy, I love a meal that requires minimum effort and most importantly, the least amount of washing up. This is a simple, yet impressive one-pan meal, perfect for when you’re in need of homely food that still feels a tad ‘special’. If you can’t get your hands on Murray cod, any type of white fish will do - some of my favourites are goldband snapper, ling, blue eye cod or even flathead. Serve this with a little side salad or even some extra crusty bread to mop up all that sauce.

a white plate topped with rice and vegetables

Vegetable Stock Cubes

Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing - Brooke Kelly Nutrition

I'm a firm believer that vegetables are just as worthy of being the main dish - especially when you've got thick wedges of pumpkin, roasted with Aleppo pepper until soft and caramelised, then placed on a bed of perfectly tender buckwheat that's adorned with torn buffalo mozzarella and topped with a hot buttery hazelnut, garlic and crispy sage dressing. This warm salad covers all textural contexts and makes for a great table centrepiece at your next dinner party or meat-free meal.

Cooking The Perfect Steak

The Perfect Steak

Canned Butter

Fillet Steak with Miso Butter Bean Mash & Gremolata - Brooke Kelly Nutrition

Melt-in-your mouth fillet steak on top of a miso butter bean mash that’s finished with a punchy gremolata.I love making mash from legumes! They’re high in protein and make the perfect carrier for umami and buttery goodness without being too rich or heavy. This is a super fun and easy alternative to mashed potatoes and is also full of prebiotic fibre for good gut health.When it comes to cooking the perfect steak, it’s important to let it come down to room temp first before you season it, sear it (in a hot pan), base it, rest it (for at least 5 mins) and then serve it!

a white plate topped with yellow rice and vegetables

Moroccan Lamb Chops with Saffron Rice - Brooke Kelly Nutrition

Sticky glazed Moroccan lamb chops on top of a fragrant saffron rice that’s cooked in chicken bone broth for an added boost of umami and gut health benefits. Topped off with dollops of tahini spiked yogurt, crushed pistachios and loads of herbs...a very moreish dinner party or weeknight dish to add to your repertoire. Adding bone broth to your rice is not only an incredible flavour hack, it’s also high in glutamine which helps to nourish and repair the gut lining. This is the food I love to cook!

a white plate topped with pasta and meat covered in sauce, garnished with parsley

Eggplant Conchiglia with Tahini & Dukkah - Brooke Kelly Nutrition

This is my little twist on ‘Pasta Alla Norma' - Conchiglia is tossed through a tender and juicy Sicilian eggplant sauce with grated parmigiano and a little pasta water until glossy, then served straight from the pan and finished with lashings of tahini, dukkah, extra virgin olive oil and fresh parsley. The meatiness of the eggplant gives ragu vibes without the meat or hours of cooking making it a great dish for the vegetarian folk!