Having these whole food master recipes in your cooking repertoire will save you so much time in the kitchen. Delicious, simple and family friendly, I know my favourite whole food master recipes will soon become yours too.
I have a confession to make. During the week, I really only cook about three or four recipes. I have a handful of favourites that are so versatile, I can change the flavours easily or serve them in a variety of different ways. It saves me time thinking about what to make for dinner and time in the kitchen following laborious, complicated recipes. Here are a few of my favourites.
My favourite whole food master recipes
Roast Lamb Shoulder
I have not always been a meat eater, but recently I have been challenging myself to experiment with new ways to prepare different cuts of meat. My roasted butterflied lamb shoulder is so easy and so versatile – here is how I make it…
Butterflied lamb shoulder – around 1.3 kg
2 onions, roughly chopped
2 carrots, roughly chopped
3-4 sticks of celery, roughly chopped
6 cloves of garlic
1 1/2 cups of lamb, beef or vegetable stock
Freshly cracked pepper
What to do:
Preheat oven to 180C.
In a large baking dish, arrange the chopped vegetables and garlic to cover the bottom.
Lay the lamb shoulder (or shoulders, I do two smaller ones) over the vegetables, fat side up. Score the lamb fat, drizzle generously with olive oil, season well with oregano, salt and pepper and then pour the stock into the baking dish around the edges, not over the top of the lamb.
Cover tightly with foil and place into the oven.
Immediately turn the oven down to 150C
Bake for around three hours, until the lamb is very tender.
Turn the oven to the grill setting, and finish off the lamb by grilling it for around 5 minutes, or until the top layer is golden and crisp.
Allow the lamb to rest before removing from the baking dish and serving it.
You can make a gravy or a sauce from the pan juices if you wish – delicious!
Different ways to serve slow roasted lamb shoulder
There are so many ways to enjoy this lamb, here are a few ideas:
- Simply serve it for lunch on the weekend with a big greek salad and a glass of good red wine
- Serve with vegetables like roast pumpkin and steamed beans
- Use leftovers to make an almightily lamb sandwich with pickles and salad greens
- Make a shepherd’s pie with any leftovers
- Reheat the leftover lamb gently and combine with baby spinach leaves, sliced red onion, feta and pine nuts for a delicious warm salad
- Use to top a cauliflower or traditional pizza – our favourite is lamb, eggplant, cherry tomato, spinach and goat cheese.
I also have a whole food master recipes for oven baked chicken and bolognese sauce.
Easy oven Baked Chicken
The recipe for my easy oven baked chicken can be found here. And here are some ideas of how to change up the master recipe to add different flavours and fun to your meal times.
Different ways to serve easy oven baked chicken
- Greek style – marinate the chicken in lemon juice and oregano and serve with roasted baby potatoes and greek salad.
- Go Italian style by marinating the chicken in olive oil, garlic and dried Italian herbs. Serve along side fresh, crusty sour dough bread and a large green salad.
- Try marinating with orange slices and juice and honey and a sprinkle of sesame seeds and serve with steamed beans and bok choy.
- Remove any leftover chicken from the bone and add it to your favourite salad, sandwich or wrap.
The master of all whole food master recipes – Bolognese sauce
So easy to pack full of nourishment, the good old bolognese sauce is a favourite in my whole food kitchen. You can find out how I make my bolognese sauce here.
Ways to serve bolognese sauce
- Spaghetti bolognese served with a fresh, green garden salad (can be served with zucchini noodles instead of pasta)
- Lasagna made with vegetable layers (zucchini + eggplant) and a creamy cauliflower white sauce
- Individual shepherd’s pies topped with creamy sweet potato mash and grated tasty cheese
- Bolognese served on top of cauliflower rice or cauliflower mash and steamed greens
- Reheated with a tin of beans added in to make a chilli con carne and served as nachos, tacos or on top of sweet potato with cultured cream and guacamole
- Reheated with some peas stirred through and made into Mini pies
- Sunday night Jaffle – toasted with cheese and served with a bowl of soup or a fresh green salad
As for something sweet, I make my grain free banana maple muffins over and over again! Sometimes I’ll add blueberries or raspberries, sometimes grated apple or pear and often chocolate! You can find the recipe here.
I hope you are inspired to experiment with a few new master recipes or perhaps you already have a list of your own? I’d love to hear about them in the comments below.
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