Donna Hay Shares 3 New Recipes (2024)

Serves

Step 1

To make the lemon, garlic and rosemary marinade, combine the rosemary, oil, garlic, lemon juice and lemon rind in a large bowl.

Step 2

Add the chicken pieces, salt and pepper and mix to combine. Allow to marinate for 5 minutes.

Step 3

Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.

Step 4

Thread the chicken, haloumi and lemon onto 8 metal skewers and place on the prepared tray. Grill for 13-–15 minutes, or until golden and cooked through.

Step 5

Serve with basil leaves, lemon wedges and olive and lemon brown rice salad.

Step 6

Serve With: Olive & Lemon Brown Rice Salad
Heat a small saucepan over low heat. Add 1 cup (60g) pitted and sliced green Sicilian olives, 2 tablespoons shredded lemon rind and ¼ cup (60ml) extra virgin olive oil and cook for 3-–4 minutes. Add 2 tablespoons lemon juice and stir to combine. Mix 3 cups (495g) cooked brown rice, 1 cup (20g) basil leaves and the lemon olive dressing and toss to combine.

Serves

Step 1

Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.

Step 2

To make the spicy peanut sauce, place the peanut butter, hoisin, soy sauce, sesame oil, chilli oil and honey in a bowl and whisk to combine.

Step 3

Heat a large frying pan over medium-high heat.

Step 4

Add half the spicy peanut sauce, the garlic and green onion and cook for 1 minute. Add the mince and cook for 7-–8 minutes or until well browned.

Step 5

Place the stock in a small saucepan over medium-low heat. Cook for 5 minutes or until hot. Add the remaining spicy peanut sauce and stir until heated through and combined.

Step 6

To serve, divide the spicy peanut sauce between bowls and add the hot noodles. Top with the mince, extra green onion, red chilli and roasted peanuts.

Serves

Step 1

To make the crispy crumb, preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.

Step 2

Combine the breadcrumbs, oil and chilli flakes. Place on the prepared tray and bake for 5–8 minutes or until golden, stirring occasionally. Set aside.

Step 3

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.

Step 4

Whisk the cream, yolk and parmesan together in a bowl to combine.

Step 5

Return the pan over low heat. Add the parmesan cream mixture and cook for 2 minutes, stirring gently with a spatula, until silky and slightly thickened, but not scrambled. Sprinkle with salt and pepper.

Step 6

Add the pasta and cook for 1–2 minutes, stirring, until it is coated in the sauce and heated through. Stir through the rocket and rind.

Step 7

Divide the pasta between serving bowls and sprinkle with the crispy crumb, the extra rocket and extra parmesan.