Terry Doyle

The original style Puttanesca recipe!
INGREDIENTS
100ml extra virgin olive oil
4 garlic cloves, thinly sliced
6 good-quality anchovies in oil, drained
80g tomato paste
1 tsp brown sugar
400g can whole peeled tomatoes
1/4 cup (60ml) red wine
1/2 tsp dried oregano
1/2 cup (75g) pitted kalamata olives
1/4 cup (50g) capers in vinegar, drained
400g bucatini pasta, cooked to packet instructions

METHOD
1.Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.

2.Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.

Iceberg with dried oregano dressing and creamy sheep's milk cheese recipe!
INGREDIENTS
2 iceberg lettuces, outer leaves removed
1 bunch chives, snipped
1/2 bunch dill, fronds picked
50-70g creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)
VINAIGRETTE DRESSING
30g thinly sliced eschalot
50ml agrodolce-style white wine vinegar (if you can’t find that, add 2 tsp honey to regular white wine vinegar)
1 tsp salt
1 1/ 2 tsp dried oregano
120ml extra-virgin olive oil

METHOD
1.First, make your vinaigrette. In a small bowl or jar with a lid, combine the eschalot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.

2. Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

Lemon Chicken with Vegetables and Rice Recipe!
INGREDIENTS
1 tsp cornflour
1 tsp dark soy sauce
Finely grated zest & juice 1/2 small lemon
2 tsp coconut or canola oil
1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
1 capsicum, any colour, deseeded and sliced
1 medium carrot (around 80g), trimmed and thinly sliced
100g broccoli, cut into small florets
150ml chicken stock (made with 1/2 Massel Plant Based Chicken Stock cube)
4 spring onions, trimmed and thickly sliced

METHOD
1.Mix the cornflour with the soy sauce and lemon juice in a small bowl.

2.Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.

3.Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.

4.Sprinkle with grated lemon zest and serve with rice.

Sesame Beef with Gochujang Udon Noodles Recipe!
INGREDIENTS
400g skirt beef steak
2 tsp sesame oil
400g udon noodles
50g unsalted butter, chopped
150g mixed Asian mushrooms, sliced
1/4 cup gochujang (Korean fermented chilli paste)
1 tbs tomato sauce
120g baby spinach leaves
1 bunch broccolini, cut in half on the diagonal, blanched
Chopped nori & toasted sesame seeds, to serve

METHOD
1.Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

2.Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.

3.Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.

4.Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.

5.Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
6.Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.