Low-Cholesterol

Satay chicken pie

Australian Womens Weekly — Season the flour with salt and pepper. Toss chicken in flour to coat, shake off any excess. Heat oil in a large wok or frying pan over a high heat, cook chicken in batches until browned all over. Stir in onions, mushrooms, satay sauce, peanut ...More…

Chicken parmigiana

Australian Womens Weekly — Gently bash chicken with a meat mallet until flattened slightly. Toss chicken in flour, shake off any excess. Dip chicken in egg then into breadcrumbs. Heat a little of the oil in a large frying pan. Cook chicken on both sides until golden brown ...More…

Beef chow mein

Australian Womens Weekly — Heat oil in a large wok or frying pan, stir-fry mince, onion and garlic in small batches, until browned all over. Stir in curry powder, carrot, celery, mushrooms, stock and sauces, simmer for 5 minutes or until sauces have thickened slightly and ...More…

Herbie's traditional roast beef

Australian Womens Weekly — Heart friendly, Lactose free, Low Carb, Low cholesterol, Nut free Combine Crusting Mix, sugar and oil and rub evenly over roast. Place beef on a rack in roasting pan, lean side up, cook 15 minutes. Remove, turn fat side up and return to ...More…

Chicken pasta primavera

Australian Womens Weekly — Heat oil in a large deep frying pan over a medium high heat. Cook chicken until browned on both sides. Add stock, juice and rind, potatoes. Cover, simmer for 20-25 minutes or until chicken is just cooked through and potatoes are ...More…

Dukkah mayonaise dip

Australian Womens Weekly — Place mayonnaise into a serving bowl and sprinkle over dukkah. Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian Pukara Estate extra virgin olive oil, to drizzle Drizzle with oil and serve with crissini sticks. 270g jar Pukara Estate ...More…

Con's seafood risotto

Australian Womens Weekly — Peel and devein prawns and leave the tails on. Heat oil in a large saucepan over medium high heat and add prawn shells and heads. Cook 2-3 minutes, crushing the shells with the wooden spoon. Add leek, celery and carrot and cook a further 2 ...More…

Seared scallops with chorizo, Jerusalem artichoke and ...

Australian Womens Weekly — To garnish; roasted diced artichokes, baby herbs, extra olive oil For the puree; Melt butter in a pan over medium heat and add artichoke. Cook gently for 10 minutes, covered until artichokes are soft. Stir in cream and increase heat to medium ...More…

Monday night pasta

Australian Womens Weekly — Cook pasta in a large pan of boiling water according to packet instructions. Drain and set aside. Gently stir through flaked salmon with a fork and season with freshly ground black pepper Toss pasta and salmon sauce together until evenly coated ...More…

Mountain style brown trout

Australian Womens Weekly — Heat the oil in a large frying pan. Dust the fish with seasoned flour and add to the hot oil. Cook the trout until golden and crisp on one side, then turn over, add the butter and cook until it turns nut brown. Add the garlic and cook for a ...More…

Tuscan seafood stew

Australian Womens Weekly — To make aioli, place saffron in hot water for 2-3 minutes. Place yolks and garlic in a food processor, add the saffron mixture and blend until creamy. Slowly drizzle in the oil, with the motor still running until the mixture is thick and ...More…

Lemon semifreddo with vodka syrup

Australian Womens Weekly — Boil the sugar, lemon rind and juice in a saucepan over medium-high heat for 8-10 minutes until it reaches 110°C on a sugar thermometer or until syrupy. Using an electric mixer, beat the egg yolks for 5-6 minutes until light and creamy. With the ...More…