Creacipes

Author: Gary

  • Extremo-Style Chilli Sauce

    Extremo-Style Chilli Sauce

    Oporto was bringing back its 1986 price for the Bondi Burger, selling it for just $2.86, and that was too good to pass up.

    Rather than grabbing chips to go with it, I decided to make some crispy potato wedges at home. And if I was making the wedges, I wanted a spicy sauce for dipping too.

    This is my homemade take on an Extremo-style sauce, aiming for that creamy, garlicky, tangy and properly spicy flavour. It’s not meant to be an exact copy of Oporto’s recipe, just my version based on the flavours I associate with it.

    So what started with a $2.86 burger somehow turned into making my own wedges and sauce to go with it.

    Extremo-Style Chilli Sauce

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    Ingredients

    • 150 g whole-egg mayonnaise
    • 1½ tbsp lemon juice
    • 1 tbsp white vinegar
    • 2 tsp minced garlic
    • 2 tsp hot chilli sauce
    • 1 tsp cayenne pepper
    • 1 tsp sweet paprika
    • ½ tsp smoked paprika
    • ½ tsp chilli flakes finely crushed
    • ½ tsp salt
    • ½ tsp sugar
    • 1 –2 tbsp water to thin

    Method

    1. Add the mayonnaise, lemon juice and vinegar to a bowl and whisk until smooth.
    2. Add garlic, chilli sauce, cayenne, sweet paprika, smoked paprika, chilli flakes, salt and sugar.
    3. Whisk thoroughly until completely combined.
    4. Add water 1 tsp at a time until it reaches that slightly loose burger-sauce consistency.
    5. Refrigerate for at least 1 hour, preferably a few hours, before tasting again.
    6. Adjust with extra cayenne/chilli for heat, lemon or vinegar for sharpness, or a tiny amount more sugar if the acidity is too aggressive.

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  • Chilli Pancetta Tomato Spaghetti

    Chilli Pancetta Tomato Spaghetti

    I bought some chilli pancetta on clearance and needed an excuse to use it.

    I could have bought guanciale from my local Woolies and made something closer to a traditional Amatriciana, but guanciale is bloody expensive and the discounted pancetta was sitting right there.

    So I went with what I had: chilli pancetta slowly rendered until crispy, canned tomatoes and high-protein penne. The pancetta brings plenty of salty, fatty flavour and already has some chilli in it, while the pasta water helps bring the rendered fat and tomato together into the sauce.

    It’s definitely Amatriciana-inspired rather than traditional, but for an easy dinner made from a discounted ingredient, that’s completely fine with me.

    Chilli Pancetta Tomato Spaghetti

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    Ingredients

    • 375 g high-protein penne
    • 250 G Chilli pancetta diced
    • 400 g canned whole or crushed tomatoes
    • ½ small onion finely diced, optional
    • 1 –2 cloves garlic minced, optional
    • ¼ –½ tsp chilli flakes only if the pancetta needs more heat
    • Black pepper
    • 50 Pecorino Romano finely grated
    • Pasta water
    • Salt only as needed

    Method

    1. Put the pancetta into a cold pan, then bring it up to medium heat. Let the fat slowly render until the pancetta is browned and beginning to crisp.
    2. Remove some pancetta and reserve for the top if you want some crispy pieces at the end.
    3. If using onion, cook it gently in the rendered pancetta fat for 2–3 minutes. Add garlic for only the final 30 seconds.
    4. Add the tomatoes. Break them up if whole and simmer for 10–15 minutes until slightly reduced.
    5. Meanwhile, cook the high-protein penne until just under al dente. Reserve at least 1 cup pasta water.
    6. Transfer the pasta into the tomato sauce with about 100 ml pasta water.
    7. Toss over medium heat for another 1–2 minutes. The starch from the pasta and pasta water should emulsify with the rendered pancetta fat and tomato rather than leaving you with a watery tomato sauce.
    8. Turn the heat off and mix through most of the cheese. Add more pasta water if it becomes too tight.
    9. Taste before adding salt. Pancetta and Pecorino can already make this quite salty.
    10. Finish with black pepper, remaining cheese and the reserved crispy pancetta.

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  • Leftover Cauliflower & Grass Carp Stir-Fry

    Leftover Cauliflower & Grass Carp Stir-Fry

    This recipe started with leftovers from a Chinese seafood restaurant.

    We’d ordered grouper stir-fried with organic cauliflower, but by the next day almost all of the fish was gone and I was left with mostly vegetables and sauce. Rather than treating it as a side dish, I had some grass carp in the freezer that I’d already sliced and coated with cornstarch, so I decided to use the leftovers as the base for another meal.

    I stir-fried the grass carp separately first to set the cornstarch coating and give the fish a little colour, then gently tossed it through the reheated cauliflower and remaining sauce.

    It’s less of a recipe from scratch and more of an example of how I like to use leftovers: keep the good part of the original dish, add what’s missing, and turn it into another meal instead of simply reheating it.

    Leftover Cauliflower & Grass Carp Stir-Fry

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    Servings 2 people
    Course Whole Meal
    Cuisine Chinese Inspired

    Ingredients

    • 300 –400 g leftover Chinese stir-fried cauliflower and remaining sauce
    • 250 g grass carp sliced
    • 1½ tsp cornstarch if the fish isn’t already coated
    • 1 tbsp neutral cooking oil
    • 1 –2 tbsp water or chicken stock as needed
    • Light soy sauce or salt only if needed
    • White pepper optional

    Method

    1. Prepare the fish
    2. Thaw the grass carp completely. If it has already been coated with cornstarch, leave the coating intact. Otherwise, lightly coat the fish with about 1½ tsp cornstarch.
    3. Heat the wok
    4. Heat a wok or frying pan over medium-high to high heat. Add the oil.
    5. Stir-fry the grass carp
    6. Add the fish in a single layer. Leave it undisturbed for about 1–2 minutes so the cornstarch coating can set.
    7. Turn gently
    8. Flip the pieces and cook for another 1–2 minutes, until lightly coloured and almost cooked through. Avoid tossing too aggressively because the fish can break apart. Remove and set aside.
    9. Reheat the leftovers
    10. Add the leftover cauliflower and all of its remaining sauce to the same wok. Add 1–2 tbsp water or stock if the sauce has become thick in the fridge.
    11. Bring everything up to temperature
    12. Stir-fry until the vegetables and sauce are thoroughly reheated and the sauce is simmering.
    13. Return the fish
    14. Add the grass carp back to the wok. Gently fold it through the cauliflower rather than vigorously stir-frying.
    15. Finish
    16. Cook for another 30–60 seconds, or until the fish is just cooked through and coated in the original sauce.
    17. Taste before seasoning
    18. The takeaway sauce may already provide enough seasoning. Only add a small splash of light soy sauce, salt or white pepper if it actually needs it.

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  • Chorizo in Red Wine

    Chorizo in Red Wine

    This is probably the richest dish I’m planning for Monday Night Tapas, which is exactly why it only needs to be served in a small portion.

    The chorizo is browned first to release some of its paprika-spiced oil, then simmered with red wine, garlic and bay leaf until the wine reduces into a glossy sauce.

    There aren’t many ingredients, so the chorizo and wine really are the dish. Serve it with toothpicks and some bread nearby for whatever sauce is left at the bottom.

    Chorizo in Red Wine

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    Course Tapas
    Cuisine Meditterranean-inspired

    Ingredients

    • 300 g Spanish-style cooking chorizo
    • 150 ml dry red wine
    • 2 tsp minced garlic
    • 1 bay leaf
    • 1 tsp extra virgin olive oil only if needed
    • Black pepper
    • 1 tbsp chopped parsley

    Method

    1. Slice the chorizo into approximately 1–1.5 cm rounds.
    2. Place in a cold frying pan and bring to medium heat. This gives the fat time to render.
    3. Cook for 3–4 minutes, turning occasionally, until lightly browned.
    4. If the pan is very oily, remove a little of the rendered fat. If your chorizo is unusually lean, add the teaspoon of olive oil.
    5. Add the garlic and cook for about 20–30 seconds.
    6. Add the red wine and bay leaf.
    7. Bring to a gentle simmer and cook for approximately 8–12 minutes, turning the chorizo occasionally.
    8. Stop when the wine has reduced substantially and forms a glossy sauce around the chorizo. Don’t reduce it completely dry.
    9. Remove the bay leaf, add black pepper and scatter over parsley.
    10. Serve warm with toothpicks and crusty bread.

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  • Whipped Feta with Roasted Capsicum & Herbs

    Whipped Feta with Roasted Capsicum & Herbs

    With several hot dishes planned for Monday Night Tapas, I wanted something cool and creamy sitting in the middle of the table.

    Feta is quite intense by itself, so I blend it with Greek yoghurt and olive oil until it becomes smooth and spreadable, then top it with roasted capsicum, herbs and black pepper.

    It’s also one of the easiest dishes of the night because it can be made ahead and pulled straight from the fridge when everything else is ready.

    Whipped Feta with Roasted Capsicum & Herbs

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    Ingredients

    • To serve
    • Toasted pita or crusty bread

    Method

    1. Add feta, Greek yoghurt, olive oil, lemon juice and black pepper to a food processor.
    2. Blend until smooth and creamy. Scrape down the sides as necessary.
    3. Spread onto a shallow serving plate, creating a few swirls with the back of a spoon.
    4. Scatter roasted capsicum over the top.
    5. Finish with parsley, oregano and a drizzle of olive oil.
    6. Add chilli flakes and lemon zest if wanted.
    7. Refrigerate until needed, but take it out about 10–15 minutes before serving.
    8. Serve with warm toasted pita or crusty bread.

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  • Patatas Bravas

    Patatas Bravas

    If I’m doing a tapas night, crispy potatoes were always going to make an appearance.

    For my version of Patatas Bravas, I air fry the potatoes rather than deep frying them, then serve them with a smoky tomato and paprika bravas sauce and a simple garlic aioli.

    The potatoes stay fairly simple because the two sauces do most of the work. You get crispy potato, spicy smoky tomato and cool creamy garlic in the same bite.

    Patatas Bravas

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    Ingredients

    • Potatoes
    • 600 g potatoes
    • 1 tbsp olive oil
    • ½ tsp salt
    • Black pepper
    • Bravas Sauce
    • 200 g crushed tomatoes or passata
    • 1 tbsp extra virgin olive oil
    • 2 tsp minced garlic
    • 1 tsp sweet paprika
    • ½ tsp smoked paprika
    • ¼ tsp chilli flakes or to taste
    • 1 tsp red wine vinegar
    • ¼ tsp salt
    • Black pepper
    • Quick Garlic Aioli
    • 100 g whole-egg mayonnaise
    • 1 tsp minced garlic
    • 1 tsp lemon juice
    • Black pepper

    Method

    1. Cut the potatoes into approximately 2–3 cm pieces.
    2. Soak in cold water for 20–30 minutes if you have time, then drain and dry extremely well.
    3. Toss with olive oil, salt and pepper.
    4. Air fry at 180°C for 15–18 minutes, shaking several times.
    5. Increase to 230°C for 5–8 minutes until deeply golden and crisp.
    6. Meanwhile, heat 1 tbsp olive oil over medium-low heat and briefly cook the garlic.
    7. Add sweet paprika, smoked paprika and chilli and stir for about 15–20 seconds without letting the spices burn.
    8. Add tomatoes and simmer for 8–10 minutes until thickened. Finish with red wine vinegar, salt and pepper.
    9. Mix the mayonnaise, garlic, lemon and black pepper separately.
    10. Spoon the bravas sauce over the crispy potatoes and drizzle or dollop with garlic aioli immediately before serving.

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  • Greek Chicken Souvlaki Bites with Tzatziki

    Greek Chicken Souvlaki Bites with Tzatziki

    I wanted one of the five dishes for Monday Night Tapas to be simple grilled meat without another heavy sauce or smoky paprika marinade.

    These chicken souvlaki bites use lemon, garlic, oregano and olive oil, with a cool homemade tzatziki alongside. I use chicken thigh because it stays juicy when cooked hard enough to get some colour around the edges.

    It’s simple Mediterranean cooking and a good contrast to the richer dishes on the table.

    Greek Chicken Souvlaki Bites with Tzatziki

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    Course Side Dish
    Cuisine Meditterranean-inspired

    Ingredients

    • Chicken
    • 500 g boneless skinless chicken thigh cut into bite-sized pieces
    • 1 tbsp extra virgin olive oil
    • 1½ tbsp lemon juice
    • 2 tsp minced garlic
    • 1 tsp dried oregano
    • ¾ tsp salt
    • ½ tsp black pepper
    • Zest of ½ lemon
    • Tzatziki
    • 150 g Greek yoghurt
    • ½ Lebanese cucumber grated
    • 1 tsp extra virgin olive oil
    • 1 tsp lemon juice
    • ½ tsp minced garlic
    • 1 tbsp chopped dill or parsley
    • Pinch of salt
    • Black pepper

    Method

    1. Combine the olive oil, lemon juice, garlic, oregano, salt, pepper and lemon zest.
    2. Add the chicken and coat thoroughly. Refrigerate for 30 minutes to 4 hours.
    3. For the tzatziki, grate the cucumber and squeeze out as much water as possible.
    4. Mix cucumber with yoghurt, olive oil, lemon, garlic and herbs. Season and refrigerate until needed.
    5. Thread chicken onto small skewers, or cook as individual bites.
    6. Air fry at 190°C for 10–12 minutes, turning halfway, until cooked through.
    7. Finish at 220–230°C for 2–3 minutes for some charred edges.
    8. Serve hot with cold tzatziki and a squeeze of lemon.

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  • Garlic, Feta & Herb Stuffed Mushrooms

    Garlic, Feta & Herb Stuffed Mushrooms

    I wanted another vegetable dish for my Monday Night Tapas spread, but something a little more substantial than simply putting out grilled vegetables.

    These mushrooms are filled with feta, Greek yoghurt, garlic, red onion, oregano and parsley, with a little lemon to keep the filling fresh. The mushrooms soften and become juicy while the feta filling gets warm and lightly browned on top.

    They’re simple enough to prepare ahead and throw into the air fryer just before serving, which is exactly what I want when I’m trying to get five different tapas dishes onto the table at roughly the same time.

    Garlic, Feta & Herb Stuffed Mushrooms

    170kcal
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    Servings 2 people
    Course Tapas
    Cuisine Meditterranean-inspired

    Ingredients

    • 10 –12 medium-large cup mushrooms
    • 80 g feta
    • 2 tbsp Greek yoghurt
    • 2 tsp minced garlic
    • 2 tbsp finely chopped red onion
    • 1 tbsp chopped parsley
    • ½ tsp dried oregano
    • 1 tsp lemon juice
    • 1 tsp extra virgin olive oil
    • Black pepper
    • Optional: ¼ tsp chilli flakes
    Optional Garnish
    • Lemon zest
    • Parsley

    Method

    1. Remove the mushroom stems and finely chop about half of them. Mix the chopped stems with feta, Greek yoghurt, garlic, red onion, parsley, oregano, lemon and plenty of black pepper. You probably won’t need salt because of the feta.
    2. Lightly coat the mushroom caps with the olive oil, fill generously, then air fry at 180°C for about 8–10 minutes. Finish at 210–220°C for 2–3 minutes to get some colour on the filling.
    3. I’d serve them warm with a little lemon zest and parsley.

    Nutrition

    Calories170kcalCarbohydrates8gProtein11gFat11gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol36mgSodium470mgPotassium396mgFiber2gSugar3gVitamin A355IUVitamin C8mgCalcium237mgIron1mg

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  • Basic Potato Wedges

    Basic Potato Wedges

    These are the kind of potato wedges I make when I don’t want the seasoning on the potatoes to be the main event.

    I originally made them because I had some leftover KFC gravy and wanted something crispy to dip into it. Rather than loading the wedges with paprika, garlic, herbs or Parmesan, I kept them deliberately simple with just potatoes, olive oil, salt and black pepper.

    They get cooked first at a moderate temperature to soften the middle, then finished at high heat in the air fryer for a crisp, golden outside. They’re a basic side, but that’s the point. Sometimes you just want a really good crispy potato to go with whatever you’re serving alongside it.

    Basic Potato Wedges

    122kcal
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    Prep 20 minutes
    Cook 25 minutes
    Servings 2 people
    Course Side Dish
    Cuisine Universal

    Ingredients

    • 250 g potatoes
    • 1 tsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp Corn Starch

    Equipment

    • 1 Air Fryer

    Method

    1. Cut the potatoes lengthways into fairly even wedges. Leave the skin on.
    2. Soak them in cold water for 20–30 minutes if you have time. This removes some surface starch and helps them crisp.
    3. Drain and dry extremely well.
    4. Toss with olive oil, salt and black pepper.
    5. Preheat your air fryer to 180°C.
    6. Air fry pointed side up at 180°C for 15 minutes, turn.
    7. Increase to your air fryer’s 230°C maximum and cook another 5 minutes. Turn to remaining side
    8. Air fryer at 230°C and cook another 3 minutes.
    9. Taste before adding any more salt, since the KFC gravy or what ever sauce you have may already be quite salty.

    Nutrition

    Calories122kcalCarbohydrates23gProtein3gFat2gSaturated Fat0.3gPolyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol2mgSodium94mgPotassium548mgFiber3gSugar1gVitamin A6IUVitamin C25mgCalcium18mgIron1mg

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  • Garlic Lemon Paprika Prawns Penne

    Garlic Lemon Paprika Prawns Penne

    This started as a simple Mediterranean-inspired prawn dish, but I had a packet of Vetta High Protein Penne in the cupboard and decided to turn it into a complete meal.

    The prawns are cooked quickly with garlic, sweet and smoked paprika and oregano, then tossed through the penne with a little pasta water. Lemon and parsley go in at the end to keep everything fresh and stop the paprika and garlic from becoming too heavy.

    With 500 g of prawns and 375 g of high-protein pasta, there’s already plenty of protein without needing cream, cheese or a heavy sauce. It’s simple, filling and exactly the kind of experiment I created Creacipes to remember.

    Garlic Lemon Paprika Penne

    621kcal
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    Servings 3 people
    Course Whole Meal
    Cuisine Meditterranean-inspired

    Ingredients

    • 375 g Vetta High Protein Penne
    • 500 g peeled prawns tails off
    • 6 tbsp Pasta Water
    • 1 tbsp olive oil
    • 2 tbsp minced garlic or 6 fresh cloves
    • 2 tsp Sweet Smoked paprika
    • ½ tsp dried oregano
    • ¼ tsp chilli flakes optional
    • ½ tsp salt or less to taste
    • Black pepper
    • 1 tbsp lemon juice
    • Zest of ½ lemon
    • 2 tbsp chopped parsley

    Method

    1. Pat the prawns very dry first. That’s particularly important after defrosting or they’ll release water and steam.
    2. Mix the prawns with ½ tbsp olive oil, sweet paprika, smoked paprika, oregano, pepper and salt. I’d leave the garlic out initially so it doesn’t burn.
    3. Get a large pan very hot. Add the remaining ½ tbsp oil and prawns in a single layer. Cook about 60–90 seconds, flip, then add the garlic and chilli. Cook another 60–90 seconds, just until the prawns are opaque and curled. If using tomatoes, blister them in the pan before the prawns and add them back at the end.
    4. Turn the heat off and immediately add lemon juice, zest and parsley. Toss everything through the paprika-garlic oil.

    Nutrition

    Calories621kcalCarbohydrates67gProtein62gFat9gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol251mgSodium693mgPotassium458mgFiber14gSugar3gVitamin A938IUVitamin C7mgCalcium141mgIron2mg

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