Here's a list of our favourite recipes by good mate Jack Ovens.
Honestly, it was hard to chose just 6 so here's a link to all of his recipes.
Coconut Chickpea Curry
Servings: 4 People
Calories: 886kcal
Ingredients
- 2 Tbsp (40ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 1 - Red Bell Pepper (Capsicum)
- 5 - Garlic Cloves, Minced
- 2 Tbsp (10g) - Ground Cumin
- 1 Tbsp (8g) - Sweet Paprika
- ½ tsp - Cayenne Pepper (Optional)
- ½ Cup (125ml) - Vegetable or Chicken Stock
- 1 Can (400ml-14.1oz) - Coconut Milk
- 1 Can (400ml-14.1oz) - Diced Tomatoes
- 2 Tbsp (25g) - Brown Sugar
- 2 Cans (800g-1.76lbs) - Chickpeas
- 1 ½ Cups (70g) - Baby Spinach
- Seasoning To Taste
Rice
- 1 Cup (200g) - Basmati Rice, Washed
- 2 Cups (500ml) - Cold Water
- Salt To Taste
- 1 - Star Anise (Optional)
- 2 - Green Cardamom Pods (Optional)
- 1 - Dried Bay Leaf (Optional)
Garnish & Serving
- Greek Yogurt To Serve (Optional
- Coriander (Cilantro) To Serve (Optional)
- Red Chilli, Thinly Sliced To Serve (Optional)
- Lime Wedges To Serve
Instructions
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Place a pot over medium-high heat, add in the olive oil and onion and saute for 2 minutes. Add in the garlic and red bell pepper (capsicum) and continue sauteing for 3 minutes, mixing regularly.
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Add in the cumin, sweet paprika, cayenne pepper (optional) and salt to taste. Saute for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
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Add in the coconut milk, diced tomatoes, brown sugar and chickpeas. Mix well to combine, check seasoning levels, adjust accordingly and bring it all to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, mixing regularly.
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To cook the rice, place a saucepan over high heat, add in the rice, cold water, salt and optional spices, mix to combine and bring to a boil. Reduce the heat to low, place on a lid and cook for 14 minutes undisturbed. 14 minutes later, turn off the heat, leave the lid on for a final 4 minutes then remove and fluff up the rice with a fork. Serve.
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Once the curry has been cooking for 15 minutes, add in the baby spinach, mix well to combine and allow to wilt for 30 seconds. Check and adjust seasoning levels then remove from the heat.
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Serve the curry over the rice, spoon over greek yogurt (optional), garnish with coriander (cilantro) (optional), thinly sliced red chilli (optional) and a wedge of lime(optional). Dig in.
Red Wine Beef Casserole
Servings: 6 People
Calories: 764kcal
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 1.4kg (3lbs) - Beef Bolar Roast, Large Diced (See Notes Below)
- 70g (2.4oz) - Plain (All Purpose) Flour
- 3 - Brown (Yellow) Onions, Quartered, Roots Intact
- 3 - Carrots, Washed & Thickly Sliced
- 3 - Celery Ribs, Washed & Thickly Sliced
- 6 - Garlic Cloves, Crushed
- 5g (0.3oz) - Thyme
- 1 Cup (250ml) - Red Wine or Beef Stock (See Notes Below)
- 2 ½ Tbsp (35g) - Concentrated Tomato Paste
- 2 ½ Tbsp (50ml) - Balsamic Vinegar
- 1 Litre (4 Cups) - Beef Stock
- 3 - Dried Bay Leaves (Optional)
- Seasoning To Taste
- Flat Leaf Parsley, Roughly Chopped To Garnish
Instructions
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Preheat oven to 180°c - 350°f.
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Place the diced beef into a large mixing bowl with the plain (all-purpose) flour and mix to combine, shaking off any excess flour. Place on a plate.
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Place a large high rimmed pan or pot over high heat. Add in 1 Tbsp (20ml) of olive oil and sear the floured beef in batches for 4-5 minutes or until golden all over and a slight crust has formed. Remove and set aside.
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Reduce heat to medium-high, add in the remaining olive oil along with the onions, carrots, celery garlic and thyme. Saute for 3 minutes, mixing regularly.
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Add in the wine or beef stock (see notes) and deglaze for 1 ½ minutes, season to taste and mix well.
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Add the seared beef back in along with the balsamic vinegar and stock, check for seasoning, adjust accordingly, mix well and bring to a simmer. Place on a lid or wrap the pan or pot in foil if you don't have a lid, transfer it to the preheated oven and braise for 1 ½ hours. Remove the lid after 1 ½ hours and allow it to braise uncovered for a final 30 minutes before removing it from the oven.
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Serve in bowls, plates or whatever you like, garnish with chopped flat-leaf parsley. Dig in.
Crispy Chicken “Twister” Wraps
Servings: 6 People
Calories: 795kcal
Ingredients
11 Herbs & Spices
- 1 Tbsp - Salt
- 1 Tbsp - Celery Salt
- 2 Tbsp - Garlic Powder
- 2 Tbsp - Paprika
- 1 Tbsp - Ground Black Pepper
- 1 Tbsp - Ground White Pepper
- 1 Tbsp - Mustard Powder
- 1 Tbsp - Ginger Powder
- 1 Tbsp - Dried Oregano
- ½ Tbsp - Dried Basil
- ½ Tbsp - Dried Thyme
Pepper Mayonnaise
- ½ Cup - Mayonnaise
- 1 Tbsp - Ground White Pepper
- 30 - Cracks Black Pepper
- ¼ - Lemon, Juiced
- Salt To Taste
Tortillas and Filling
- 1 ½ Cup Buttermilk
- 2 - Large Chicken Breasts, Sliced into Strips
- 1 Cup - Plain (All Purpose) Flour
- 4-6 - Flour Tortillas, Warmed
- 1-2 - Tomatoes, Large Diced
- 3 - Romaine Lettuce Leaves, Sliced
- Oil for Frying
Instructions
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Add the herbs and spices to a bowl and whisk to combine.
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Add the sliced chicken to a bowl with the buttermilk and 3 Tbsp of the herbs and spices mix. Allow to marinate for 30 minutes up to 24 hours.
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Add all the pepper mayonnaise ingredients in a bowl and combine. Adjust seasoning levels to taste.
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Pour enough vegetable oil into a large-rimmed pan to fill it in half. Heat to 180℃ - 350℉
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Dredge the chicken in plain flour and fry it in hot oil for 4-5 minutes or until golden and crispy. Set aside and repeat any remaining batches.
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Warm the tortillas in a microwave or oven. Spread with pepper mayo, lettuce, tomato and chicken. Drizzle over more of the pepper mayo and fold. Dig in.
Honey Chicken Meal Prep
Servings: 5 People
Calories: 460kcal
Ingredients
Chicken & Seasoning
- 1 Tbsp (20ml) - Peanut Oil
- 1 kg (2.2lbs) - Boneless & Skinless Chicken Thighs, Diced
- 1 tsp (3g) - Onion Powder
- 4 - Garlic Cloves, Grated
Honey Sauce
- 70g (2.4oz) - Honey
- 50g (1.7oz) - Sriracha Sauce
- 30g (1.06oz) - Apple Cider Vinegar
- ½ Tbsp (10ml) - Sesame Oil
Cous Cous
- 1 ½ Cups (320ml) - Low Sodium Chicken Stock or Water
- 1 ½ Cups (280g) - Cous Cous
- 2 - Garlic Cloves, Grated
- 1 - Spring Onion (Scallion), Thinly Sliced
Stir Fried Veggies & Garnishes
- ½ Tbsp (10ml) - Peanut Oil
- 3 - Baby Boy Choy, Chopped & Washed
- 2 - Pak Choy, Chopped & Washed
- 1 ½ Tbsp (14g) - Black & White Sesame Seeds
Instructions
Cous Cous
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In a saucepan, add chicken stock, extra virgin olive oil and garlic. Mix well and bring to a boil. Add cous cous, stir to combine and cover with a lid. Steam for 10 minutes until the cous cous has absorbed the stock. Remove lid and fluff the cous cous with a fork to separate the grains. Mix through the spring onion (scallion) and check seasoning.
Honey Chicken
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In a bowl, add the chicken thigh, onion powder, minced garlic and seasoning to taste. Mix well to combine.
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In a separate bowl, combine the honey, sriracha sauce, apple cider vinegar and sesame oil. Whisk to combine.
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Place a large pan over medium-high heat. Add in the peanut oil and sear the chicken for 10 minutes. Add in the honey sauce and cook for 2 minutes to reduce the sauce, creating a glaze that will coat the chicken well. Add in the black and white sesame seeds, check seasoning level, mix to combine and remove from the heat.Online cooking classes
Stir Fried Veggies
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Place a clean pan or wok over medium-high and add in the peanut oil, baby bok choy and pak choy and stir fry for 4-5 minutes or until the bok and pan choy is slightly charred and al dente. Season to taste. Mix well and remove from the heat.
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Serve in meal prep containers evenly distributing each element of the dish between 5 containers. Dig in.
Chilli Loaded Sweet Potatoes
Servings: 5 People
Calories: 547 kcal
Ingredients
Sweet Potato
- 2 tsp (10ml) - Olive Oil
- 5 - Small Sweet Potatoes, Washed
- Seasoning To Taste
Chilli Con Carne
- 1 1/2 tbsp (30ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 3 - Garlic Cloves, Minced
- 1 - Jalapeño, Diced (Optional)
- 500g (1.1lbs) - Beef Mince (Ground Beef) I Used 10% Fat
- 1 Tbsp (18g) - Concentrated Tomato Paste
- 2 tsp (5g) - Ground Cumin
- 2 tsp (4g) - Dried Oregano
- 1 tsp (2.5g) - Smoked Paprika
- 1/2 tsp (1g) - Cayenne Pepper (Optional)
- 3/4 Cup (180ml) - Beef Stock
- 1 Can (400g-14.1oz) - Crushed or Diced Tomatoes
- 1 Can (400g-14.1oz) - Kidney Beans, Washed
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped (Optional)
- Seasoning To Taste
Toppings
- Cheddar or Mozzarella Cheese (Amount Up To You)
- Spring Onion (Scallion)
- Coriander (Cilantro)
- Sour Cream
Instructions
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Preheat oven to 200°c - 390°f. Line a baking tray with parchment paper.
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Poke holes in the sweet potato, place them onto the prepared baking tray, drizzle with oil and seasoning and bake for 1 hour.
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Place a pot over medium-high heat, add in olive oil and onion and saute for 3 minutes. Add in the garlic and jalapeno, and saute for 1 minute.
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Add in the beef mince, season to taste, and fry for 8 minutes, mixing regularly until browned all over. Add in the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Mix to combine and cook for 2 minutes.
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Add in the beef stock and cook for 1 minute. Add in the crushed tomatoes and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes. Remove the lid, and add in the kidney beans, flat-leaf parsley, and seasoning to taste. Cook for a final 20 minutes, and remove.
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Remove the potatoes from the oven and let them cool for 10 minutes. Make a slice across the potato, lengthways, and push down on the sides to open it up. Load the potatoes with the chilli con carne, top with the cheese, and bake under the grill/broiler for 5-6 minutes or until the cheese has melted to your liking.
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Portion into meal prep containers or serve them as a regular meal. Top with spring onion (scallion), coriander (cilantro), and sour cream. Dig in.
Crispy Bacon Jalapeño Poppers
Servings: 6 People
Calories: 480 kcal
Ingredients
- 12 - Jalapeños, Halved & Deseeded
- 6 - Bacon Rashers, Diced
- ½ Cup (25g) - Panko Breadcrumbs
- 220g (7.76oz) - Cream Cheese, Softened
- 80g (2.82oz) - Cheddar Cheese, Freshly Grated
- 2 - Spring Onion (Scallion) Thinly Sliced & Separated
- 2 - Garlic Cloves, Minced
- 3g (0.11oz) - Coriander (Cilantro), Roughly Chopped (Optional)
- Smoked Paprika To Taste
- Small Drizzle Olive Oil
- Seasoning To Taste
Honey Mustard Mayonnaise
- 1 - Whole Egg (You can use pasteurised if needed)
- 2 ½ tsp (15ml) - White Vinegar
- 1 tsp (10g) - Dijon Mustard
- 200ml (210g) - Neutral Flavoured Oil
- 3 Tbsp (60g) - Honey
- 2 Tbsp (60g) - Dijon Mustard
- Seasoning To Taste
Instructions
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Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
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Remove the stems from the jalapeños, slice them in half and scoop out the pith and seeds.
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Place a pan over medium heat and whilst cold, add in the bacon and fry until very lightly golden. Remove and place into a mixing bowl along with the panko bread crumbs. Mix to combine.
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In a separate bowl, add the softened cream cheese, cheddar cheese, ¾ of the bacon and panko bread crumb mix, spring onion (scallion) root ends, coriander (cilantro), garlic and seasoning to taste. Mix well until smooth.
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Stuff the jalapeños with the cream cheese mixture and place them onto the lined baking tray. Sprinkle over the remaining bacon and panko bread crumbs mix, cracked black pepper and a small drizzle of olive oil.
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Bake in the preheated oven for 10-12 minutes or until golden and soft.
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Serve with the honey mustard mayonnaise and garnish with spring onion (scallion)
Honey Mustard Mayonnaise
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Place the whole egg, white vinegar, dijon mustard and oil into a tall jar or container. Blend with an immersion blender until smooth and thick.
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Add in the honey, additional dijon mustard and seasoning to taste, blend again and store in the fridge.
