Foodiz Recipes

Ingredients Chicken Skewers: 1 clove garlic, crushed 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander Finely grated zest of 1 lemon 1 tablespoon olive oil 400g lean chicken breast, diced Pre soaked bamboo skewers Roast Vegetable Salad: 500g Kent pumpkin, skin on 1 red onion, cut into wedges 1 red capsicum, halved, seeded, thickly sliced lengthways 2 teaspoons olive oil 2 bunches asparagus, trimmed 200g rocket 120g pomegranate arils (seeds) (about ½ pomegranate) Pomegranate dressing: ½ garlic clove 1 tablespoon pomegranate molasses 1 tablespoon lemon juice 1 tablespoon pomegranate arils (seeds) 1 teaspoon pure maple syrup 2 tablespoons olive oil Method ​In a bowl, combine garlic, ginger, turmeric, cumin, coriander, lemon zest and olive oil. Add chicken and mix until well coated. Preheat oven to 180°C. Line 2 baking trays with baking paper. Cut pumpkin into chunks, red onion into quarters and capsicum into thick slices. Spread vegeta

Weeknight Shrimp Boil This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies. Ingredients 3 quarts water ¼ cup Old Bay seasoning (see Tip) 3 tablespoons lemon juice, plus lemon wedges for serving 8 ounces baby potatoes 8 ounces unpeeled raw shrimp (21-25 per pound) 5 ounces andouille chicken sausage, cut into 1-inch pieces 2 ears corn, husked and cut in half 1 large leek, sliced Melted butter for serving (optional) Preparation Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes. Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if d

Grilled Skirt Steak with Corn-Tomato Relish Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over. Ingredients 1 pound skirt steak or sirloin steak ¾ teaspoon kosher salt, divided ¾ teaspoon ground pepper, divided 1 ear corn, husked 3 tablespoons extra-virgin olive oil, divided ½ cup halved cherry tomatoes ¼ cup thinly sliced red onion 2 tablespoons torn fresh basil 1½ tablespoons rice vinegar 1 serrano chile, seeded and minced Preparation Preheat grill to medium-high. Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil. Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cut