Each week, the recipes for the meals made as part of the International Student Meals program will be added to the website. This means if you loved a meal, you can make it again to enjoy with your friends or family.
Beetroot and Orange Salad with Chickpeas
2 medium whole beetroots washed and roasted
1 medium orange peeled and chopped
1 400g can of chickpeas, drained and rinsed
1 cup pomegranate seeds
1 handful fresh mint leaves chopped
1 handful fresh Thai basil leaves chopped
3 handfuls walnuts roasted
For the dressing:
1 juice fresh orange
1/2 tsp zest of a fresh orange
1 tsp maple syrup
1 tsp Dijon mustard
3 tsp extra virgin olive oil
salt and pepper to taste
Wash the beetroots and roast them in the oven for about 40 minutes at 180 C.
Spread the chickpeas on a baking tray and bake them for 15 minutes until they are a little crispy on the outside but still moist in the inside.
When the beetroots and chickpeas are cooked set them aside to cool.
Prepare the remaining ingredients and make the dressing.
Combine ingredients in a mixing bowl.
Mix in the dressing and garnish with a few pieces of orange.
Hearty White Bean Stew
2 tbs extra virgin olive oil
3 garlic cloves, crushed
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 tsp fennel seeds
4 thyme sprigs, leaves picked
2 tsp dried oregano
2 bay leaves
2 tbs sherry vinegar
4 x 400g cans cannellini beans, drained, rinsed
6 cups (1.5L) chicken stock
1 parmesan rind
1/2 bunch kale, stalks removed, roughly shredded
1 slice sourdough bread, finely torn (no crust)
50g unsalted butter
100g sourdough bread, torn into 1cm pieces
1 tbs finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
Dried chilli flakes
Heat oil in a large saucepan over medium heat. Add garlic, onion, celery and carrot. Cook, stirring occasionally until onion is softened. Stir in the fennel seeds and herbs and cook for 1-2 minutes. Stir in the vinegar, beans, stock and parmesan rind. Bring to the boil, reduce the heat, cover and simmer for 35-40 minutes, stirring occasionally.
Stir in the kale. Remove parmesan rind and discard. Add sourdough and simmer for 8-10 minutes or until soup is thickened. Season to taste and add a little more vinegar, if desired.
To prepare the croutons: heat a medium frypan over high heat. Add butter and swirl in pan for 30 seconds or until foaming. Add the breadcrumbs, parsley and lemon zest, and cook, tossing often, until croutons are golden and crisp. Season to taste.
To serve: divide stew among serving bowls and top with croutons, extra parsley leaves and shaved Parmesan. Drizzle with oil and scatter with chilli flakes.
6 firm ripe tomatoes, chopped
3 Lebanese cucumbers, chopped
1 red onion, sliced into rings
1 red capsicum, halved, deseeded, chopped
200g marinated Greek olives
220g marinated feta, chopped
1 tsp dried Greek oregano
1 tsp salt
125ml olive oil
60ml white vinegar
Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.
Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.
Spinach and Pumpkin Lasagne
600g English spinach, stems trimmed
1/2 cup thickened cream
350g fresh ricotta cheese
2 egg yolks
150g parmesan cheese, finely grated
250g fresh lasagne pasta sheets
600g butternut pumpkin, cut into 3mm-thick slices
200g mozzarella cheese, thinly sliced
Preheat oven to 180°C.
Rinse spinach in cold water. Place, with water clinging, in a large saucepan over a medium heat and cook until wilted. Allow to cool for 5 minutes, then drain, squeeze to remove excess water, then set spinach aside.
Combine cream, ricotta, egg yolks and 1 cup parmesan in a bowl. Season with salt and pepper. Stir until well combined.
Grease a 10-cup capacity, 5cm-deep, 16cm x 25cm (base) rectangular baking dish. Cover base with 1-layer of pasta sheets, cutting to fit. Top with one-third of the ricotta mixture. Top with half the spinach and half the pumpkin. Repeat layers, finishing with remaining ricotta mixture. Cover with another layer pasta sheets. Top with mozzarella and remaining parmesan.
Bake, uncovered, for 50 minutes or until pumpkin is tender. Stand lasagne for 5 minutes, then slice and serve.
4 extra large eggs
400g plain flour
Pinch of salt
If you have a food processor then put all the ingredients in and blend together until it forms a ball of dough. Or by hand put all the ingredients in a bowl and mix with your fingers until it mostly comes together. Take it out and knead on the bench until it is a smooth dough. If the mix is a little bit sticky add some more flour and if the mix is a bit dry just add a touch of water or olive oil. This will always depend on the eggs as they vary in size.
This is a basic recipe but it can be adapted.
ROLLING THE PASTA
Wrap the dough in cling wrap and put in the fridge for at least ½ hour to rest. Take it out and squash it down into a rectangular shape to make it easier to put through the machine. Set the machine on the thickest setting and begin to roll through. Once it is rolled through fold it over double and go through on the thickest setting again, repeat this at least 4 times. This is strengthening the dough and making sure it has no lumpy bits. Then roll down one number at a time until you reach one from the end, depending on the make of machine though as they all have different numbers on them. For flat pasta like tagliatelle roll one from the end but for filled pasta it will need to be even thinner. Once rolled is time to cut or fill.
- Spinach, warrigal & ricotta - Pick off warrigal leaves. Shred the silverbeet - thin stalk & thick leaf. Roll in pasta sheet as shown. Lay in baking tray, cover with cream, nutmeg & parmesan.
- Ricotta and spinach - Drain the ricotta, season well with salt, pepper, parmesan and fresh herbs. Make a simple white sauce. Wash the spinach and wilt well, add to the ricotta.
- Carbonara – Pan fry some cut pancetta until golden, tip out the oil, in the same pan fry a few cloves of crushed garlic, add some cream, salt and pepper, toss through the pasta, remove from heat, mix though a few egg yolks and parmesan and chopped parsley.
- Pesto - Chop 2 x cups of nuts (hazelnuts, pine nuts & almonds) and toast until golden, bash in pestle and mortar with 2 cloves garlic, ½ cup parmesan and 3 x cups basil leaves, bash first then add olive oil salt and pepper.
- Roasted tomato, bocconcini and basil – roast the baby cherry tomatoes in oil, salt and pepper, when they start to burst mash them so all the juice comes out, tip into a pan and toss your pasta or gnocchi though, rip the bocconcini and toss through with fresh basil at the last min
- Roasted cherry tomatoes & olive sauce - Roast tomatoes in olive oil, salt & pepper until soft, squash into sauce. Cut cheeks off 20 olives & add to the sauce. Pick 10 leaves of basil from the garden to finish off sauce.
Pangrattato – Fry bread crumbs in oil and butter until golden and crispy, grate in the zest of one lemon.
Roast pumpkin ravioli in sage butter - Roast some jap pumpkin in olive oil, salt and pepper until soft, mash and cool for filling. - Drain some ricotta and season with salt and pepper, bake until dried out and crumbly. Combine the two and cool this is your filling
Fry lots of butter and add sage leaves until all goes brown and nutty, add pasta at this moment and toss
Corn, asparagus and zucchini risotto - At the final stage of the risotto add fresh corn, sautéed zucchini and asparagus, spring onions, and anything else fresh and green, finish with parmesan, butter, fresh mint and sprinkle with pangrattato
Pangrattato – Fry bread crumbs in oil and butter until golden and crispy, grate in the zest of one lemon.
Pureed celeriac – peel and dice, boil until soft, puree with salt, pepper and a little cream
Sorrento sauce either for pasta or boiled gnocchi - Roasted tomato, bocconcini and basil – roast the baby cherry tomatoes in oil, salt and pepper, when they start to burst mash them so all the juice comes out, tip into a pan and toss your pasta or gnocchi though, rip the bocconcini and toss through with fresh basil at the last min
Carbonara – Pan fry some cut pancetta until golden, tip out the oil, in the same pan fry a few cloves of crushed garlic, add some cream, salt and pepper, toss through the pasta, remove from heat, mix though a few egg yolks and parmesan and chopped parsley, done!
Purees – For all the purees, boil the cauli, sweet potato, parsnip,Jerusalem artichoke etc until tender, blend with butter and cream and season to taste
Ricotta and spinach cannelloni - Drain the ricotta, season well with salt, pepper, parmesan and fresh herbs. Make a simple white sauce. Wash the spinach and wilt well, add to the ricotta.
Pesto - Chop 2 x cups of nuts (hazel, pine, almond) and toast until golden, bash in pestle and mortar with 2 cloves garlic, ½ cup parmesan and 3 x cups basil leaves, bash first then add olive oil salt and pepper
Chop up carrots, parsley stalks, leek tops, celery tops, bay leaf, into water, boil for ½ an hour and that is a nice easy simple stock using bits you would normally throw away
- ALWAYS HAVE YOUR SAUCE READY BEFORE YOU COOK YOUR PASTA
2 1/2 tbsp olive oil
1.5kg beef chuck steak, cut into 5cm pieces
1 large brown onion, finely chopped
200g shortcut bacon, cut into 1cm strips
2 garlic cloves, finely chopped
1 cup red wine
1/2 cup beef stock
1 tbsp tomato paste
16 small pickling onions, peeled
400g small button mushrooms
Salt & pepper
Heat 2 tbsp olive oil in a large casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium and add remaining oil. Add onion and bacon and cook, stirring occasionally until onion has softened. Then add garlic and cook for 1 minute.
Return beef and juices to pan, add wine and bring to the boil. Add stock and tomato paste, bring back up to the boil, reduce heat and simmer (covered) for 1 hour and 15 minutes. Add pickling onions and mushrooms and cook and for an additional 30 minutes until meat and onions are tender. Season with salt and pepper.
Serve with green beans and mashed potato.
Masala Vegetable Curry
2 tbsp olive oil
1 large onion diced
1 large carrot chopped
2 tbsp tomato paste
1 tbsp freshly grated ginger
4 cloves garlic minced
2 tsp garam masala
2 tsp ground turmeric
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
3 cups cauliflower florets
1 cup vegetable broth
1 28 oz tinned tomatoes
1 15 oz tin chickpeas, rinsed and drained
1/2 cup coconut milk
1 tbsp fresh lemon juice
1/4 cup chopped fresh coriander leaves
Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook until tender.
Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook gently for 1 to 2 minutes.
Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil then reduce the heat and simmer for 20 minutes until the cauliflower is tender.
Stir in the chickpeas, coconut milk and lemon juice and cook until heated through.
Garnish with fresh coriander and serve with basmati rice and naan bread.
Mixed Bean Salad
750g tin four bean mix
1/2 large red capsicum
1 large red onion
1 stick celery
1 tablespoon fresh chives, chopped
Salt and pepper
2 tbsp sugar
1/3 cup extra virgin olive oil
1 tbsp vinegar
Drain the beans and place in a large bowl. Chop capsicum, onion, and celery and add to beans. Stir through chopped chives.
To make the dressing: dissolve the sugar in the vinegar and whisk in the oil.
Pour the dressing over the bean mix. Stir to combine, season to taste with salt and pepper then serve.
Brown Rice Salad
500g butternut pumpkin, cut in 2cm pieces
1 tbsp extra virgin olive oil
300g brown rice
70g pecans, toasted, coarsely chopped
75g dried cranberries
3 spring onions, thinly sliced
1 cup, loosely packed, fresh basil leaves
Salt and pepper to taste
80ml extra virgin olive oil
80ml fresh orange juice
1 1/2 tbsp white wine vinegar
Preheat oven to 200C. Place the pumpkin in a single layer in a baking dish. Drizzle with oil and roast for 40 minutes or until tender.
Add rice to a large saucepan of boiling water, reduce the heat and boil, uncovered, for 30 minutes. Drain and set aside to cool.
To make dressing: combine all the ingredients in a jar with a screw-top lid and shake to combine.
Combine the pumpkin, rice, pecans, cranberries, and dressing in a large bowl. Toss to combine and season to taste.
Sprinkle with spring onions and basil leaves and serve.
West Australian Mendolia Salmon Fishcakes
Recipe by Don Hancey, WA Food Ambassador
500g potatoes washed, skin on
440g marinated Australian salmon OR any WA fish fillets lightly steamed, broken into small chunks
1 small onion, peeled, finely chopped
2 medium sized carrots finely chopped
2 celery sticks, finely chopped
1 tablespoon chopped fresh dill
half a cup of chopped parsley
1 teaspoon grated lemon rind
20ml (1 tablespoon) lemon juice
2 eggs, lightly beaten
40ml (2 tablespoons) milk
2 cups plain flour
3 cups panko breadcrumbs
Rice bran oil or WA canola oil, to fry
Mayonnaise, to serve
Cut the potatoes into petite chunks. Boil or steam until tender, then mash/smash until semi smooth. Transfer to a large bowl to cool.
Drain the salmon, or any other WA fish fillets, flake into smallish pieces once the fish is steamed.
Cool down fish & add to the potatoes with the onion, celery, carrot, dill, parlsey and lemon rind and juice. Season with WA salt and pepper. Mix well together, then use your hands to form into 8 smallish fish cakes. Refrigerate for 30 minutes.
Lightly fry till golden brown in WA canola oil or rice bran oil.
Sprinkle with salt.
Add a little lemon mayo on top.
This is a great way to get kids to eat healthy WA fish and veg in a small cake
Add a little guacamole on top of fish cake, or fine diced cucumber on top of the mayo
Add a bit of fresh chopped chili to the mix to spice up your day
3 large aubergines
1 onion, finely chopped
1 clove garlic, peeled and finely sliced
1 tsp dried oregano
1kg fresh ripe tomatoes
freshly ground black pepper
1 large handful fresh basil
3 large handfuls Parmesan cheese, freshly grated
2 handfuls dried breadcrumbs
a little fresh oregano, leaves chopped
150 g buffalo mozzarella
Heat 2 tablespoons olive oil in a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes until soft.
To peel the tomatoes: Score the skin, plunge into boiling water for 40 seconds. Remove and put them into a bowl of cold water for 30 seconds. Then peel the skin off, gently squeeze out the seeds and cut up the flesh. Add the tomato flesh to the onion mix, give it a good stir, cover, and simmer slowly for 15 minutes.
Preheat griddle pan. Cut eggplant into 1cm thick slices and grill on both sides until lightly charred – you may have to do them in batches.
When the tomato sauce is reduced, season it carefully with salt, pepper, and a splash of wine vinegar, and add the basil.
In a large baking dish, layer a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of eggplant. Repeat these layers finishing with tomato sauce and another good sprinkling of Parmesan.
Panfry the breadcrumbs in olive oil with a little freshly chopped oregano then sprinkle on top of the Parmesan and finish with torn-up mozzarella.
Bake at 190°C for 30 minutes until golden, crisp, and bubbly. Enjoy!
Moroccan Couscous with Roasted Vegetables Chickpeas and Almonds
1 red capsicum, cored and diced
2 carrots, halved lengthwise, sliced thinly
1 red onion, roughly diced
1 courgette, halved lengthwise, sliced
4 tbsp olive oil, divided
2 tbsp fresh lemon juice
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 1/3 cups dry couscous
430ml chicken broth
1/2 tsp turmeric
1/2 cup raisins
1 tin chickpeas, drained and rinsed
1/2 cup slivered almonds, toasted
3 tbsp minced fresh coriander
2 tbsp minced fresh mint
Preheat oven to 250 C. Drizzle 1 tbsp olive oil over capsicum, carrots, onions, and zucchini, season with salt and toss to evenly coat. Roast for about 15 minutes until tender, tossing once halfway through roasting.
To make dressing: in a small mixing bowl whisk together remaining 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon, season with 1/4 tsp salt and set aside.
Bring chicken broth, 1/2 tsp salt and turmeric to a boil.
Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl, and let rest for 5 minutes.
Add roasted vegetables, chickpeas, almonds, cilantro, mint, and dressing to couscous and toss to evenly coat.
Season to taste and serve warm.
The Best Potato Salad
1.5 kg baby potatoes
3 spring onions, finely diced
1 cup mayonnaise
1/2 cup sour cream
1 tbsp seeded mustard
salt and pepper to taste
Cut the potatoes in half and add to a pot of salted boiling water to cook.
Heat a little oil in a frying pan and cook spring onions and lightly sauté.
Drain the cooked potatoes and place into a large serving bowl.
Add the spring onions, mayonnaise, sour cream, mustard, and salt and pepper.
Carefully mix until all the ingredients have combined.
Cover the bowl and place into the fridge until ready to serve.