10 Chefs' Recipes



Ed's Barbecued Moroccan Chicken and Bitter Leaf Salad

Prep time: 15 mins. Cooking time: 20 mins. Serves 6.

Created by: Ed Halmagyi

Product Used: Paul Newman’s Own Whole Egg Mayonnaise

Ingredients

  • 1 whole chicken (approx. 1.5kg)
  • 2 Tbsp Moroccan seasoning *
  • 1 Tbsp vegetable oil
  • Salt flakes and freshly-milled black pepper
Sauce
  • 150ml Paul Newman’s Own Whole Egg Mayonnaise
  • 1 Tbsp tomato paste
  • ½ tsp chilli flakes
  • 150g roast capsicum
  • 1 head Treviso radicchio, leaves separated
  • 1 head Witlof, leaves separated
  • 1 stick celery, finely sliced
  • 1 bunch parsley leaves
  • 1 long red chilli, finely sliced
  • lemon wedges, to serve

Recipe

  1. Chop the chicken into pieces, then toss in the Moroccan seasoning and vegetable oil. Cover and refrigerate overnight to marinate.
  2. Season the chicken generously with salt and pepper, then arrange on a hot barbecue grill and cook for 20 minutes, turning often until just firm.
  3. Combine the capsicum, Paul Newman’s Own Whole Egg Mayonnaise, tomato paste and chilli in a blender and purée until smooth.
  4. Toss the leaves, celery, parsley and chilli in a bowl. Tear the chicken into pieces (removing bones - just serve skin and flesh) and mix through the salad. Dress with sauce. Serve with lemon wedges.

* If Moroccan seasoning is not available, why not make your own blend with 1 tsp ground cinnamon, 2 tsp ground turmeric, 2 tsp smoked paprika, ½ tsp celery seeds and 1 tsp ground cumin.

Maggie's Warm Potato, Belly Bacon and Soft Poached Egg Salad with Light Honey Mustard Dressing

Prep time: 20 mins. Cooking time: 45 mins. Serves 4.

Created by: Maggie Beer

Product Used: Paul Newman’s Own Light Honey Mustard Dressing

Ingredients

  • 600g waxy potatoes, medium size
  • 200g golden shallots
  • 120g black pig belly bacon rashers, rind removed (or other high quality bacon product)
  • 4 free range eggs
  • 1 Tbsp verjuice (or vinegar)
  • 4 Tbsp Paul Newman’s Own Light Honey Mustard Dressing
  • 6 Tbsp extra virgin olive oil, plus extra for serving
  • 2 Tbsp flat leaf parsley, roughly chopped
  • Sea salt & freshly ground black pepper

Recipe

Pre-heat a fan forced oven to 200°C
  1. Cook unpeeled potatoes in simmering water until cooked through. Strain off water and set aside to cool just until you can handle them.
  2. Meanwhile, cut the golden shallots in half lengthways, leaving the skin on, place onto a baking tray and drizzle with 2 Tbsp of the olive oil, rub in well then place into oven for 15 minutes or until soft and cooked through. Remove the skins and set aside.
  3. Cook bacon rashers in a hot non-stick frying pan for 2-3 mins on each side. Place onto on kitchen paper towel and leave to cool. Once cool break into pieces.
  4. Once the potatoes have just cooled enough to handle, peel away the skin, then break the potatoes into bite size pieces and place into a mixing bowl.
  5. Dress potatoes with the dressing & extra virgin olive oil and mix in the roasted golden shallots, parsley, bacon and season with sea salt & freshly ground black pepper to taste, toss gently to coat all the potatoes in the dressing.
  6. Poach 4 eggs in 500ml of water and 2 Tbsp of verjuice in a pot of simmering water for 4 minutes.

To serve, divide the warm potato salad onto 4 serving plates then place the soft poached egg on top and drizzle with extra virgin olive oil.

Margaret's Seafood, Roasted Onion and Garlic Tomato Risotto

Prep time: 15 mins. Cooking time: 30 mins. Serves 3-4.

Created by: Margaret Fulton

Product Used: Paul Newman’s Own Roasted Onion & Garlic Pasta Sauce

Ingredients

  • 2½ cups chicken stock
  • 60g butter
  • 1 Tbsp extra virgin olive oil
  • 1 cup (200g) arborio rice
  • 1 cup Paul Newman’s Own Roasted Onion & Garlic Pasta Sauce
  • 3/4 cup frozen peas
  • 60g freshly grated parmesan, plus extra, for serving
  • 6 basil leaves, shredded
  • 1 Tbsp olive oil (extra), 400g
  • 400g green prawns, peeled, tails left on
  • salt and pepper

Recipe

  1. Bring the stock to a simmer in medium pan on low heat.
  2. In another heavy-based pan on medium heat melt half the butter with the oil. Add rice and cook, stirring, for 30 seconds to coat grains thoroughly.
  3. Reduce heat to low, add a ladleful of stock and stir constantly to keep the rice from sticking to the pan. Continue this process adding a ladleful of stock at a time and stirring until the pan is dry again. When there is just a ladleful of stock left and rice is tender but still firm to the bite, stir in the Paul Newman’s Own Roasted Onion & Garlic pasta sauce and the peas with the last of the stock. Cook, stirring, for a few more minutes.
  4. Add the remaining butter, cheese and basil, stir, and taste for salt and pepper. In a medium-hot frying pan, heat the extra olive oil and cook the prawns for a couple of minutes until each side is cooked. Ladle risotto into bowls, place prawns on top and serve with extra parmesan if desired.

Alastair's Caesar Salad, Parmesan and Roasted Garlic Dressing

Prep time: 15 mins. Cooking time: 25 mins. Serves 4.

Created by: Alastair McLeod

Product Used: Paul Newman’s Own Parmesan and Roasted Garlic dressing

Ingredients

  • 4 baby gem or cos lettuces
  • 1 small ciabatta loaf
  • Olive oil
  • 12 slices pancetta
  • Maple syrup
  • 4 soft-poached eggs (keep warm)
  • Salt and freshly milled black pepper
  • 12 fresh anchovy fillets (we used anchovies in oil in a jar)
  • Parmesan cheese shavings
  • 100ml Paul Newman’s Own Parmesan and Roasted Garlic dressing
  • Sea salt

Recipe

  1. Preheat the oven to 180°C. Cut the baby lettuces lengthways into quarters.
  2. Cut four thick slices of ciabatta and drizzle with oil. Chargrill or toast and place them in the bottom of a large serving bowl.
  3. Lay the pancetta slices on a piece of greaseproof paper on a baking tray and cover with another sheet. Place a heavy baking tray on top to weigh it down, and bake in the preheated oven until golden and crisp. Remove the top baking tray and the greaseproof paper, and brush the pancetta slices with a little maple syrup.
  4. Toss the baby lettuces with the dressing and place on and around the ciabatta slices. Season warm poached eggs and place on top with the pancetta slices and anchovy fillets.
  5. Scatter with fresh parmesan and a little more dressing.

Ian's Beef and Roasted Vegetable Salad

Prep time: 30 mins. Cooking time: 30 mins. Serves 4.

Created by: Ian Parmenter

Product Used: Paul Newman’s Own South West dressing

Ingredients

  • 500g beef fillet
  • 2 tsp extra virgin olive oil
  • At least an hour before cooking, remove beef from refrigerator and smear with the oil. Allow to stand.
Salad ingredients
  • 1 small eggplant
  • 1 or 2 small zucchinis
  • 1 large capsicum, cut into four pieces, discard stem and seeds
  • 7 or 8 cherry tomatoes, halved
  • 1 corn on the cob
  • Extra virgin olive oil
  • 2 tsp grated lemon rind
  • A handful of basil leaves, roughly torn
  • 4 Tbsp Paul Newman’s Own South West dressing
  • Black pepper and Sea salt

Recipe

  1. Slice zucchini and eggplant lengthways in 1 cm slices. Score flesh with knife in criss-cross fashion on both sides. Brush them, the capsicum pieces and the corn on the cob with a little olive oil mixed with lemon rind. Season. Bake on baking tray in 200°C oven until cooked (about 20 minutes – if the eggplant is tender, the other vegetables will be cooked as well.)
  2. Sear beef in very hot pan for 2 or 3 minutes each side, remove and allow to rest before carving into thin slices. Beef should be rare.
  3. Allow vegetables to cool a little before serving. Cut kernels of corn away from central stem. Cut tomatoes in half. Toss the eggplant, zucchini, capsicum, and corn with tomatoes and basil. Place on individual plates. Top with the beef slices and drizzle over generous amounts of Paul Newman’s Own South West Dressing.

Stefano's Slow Cooked Lamb in Red Wine Tomato Sauce

Prep time: 10 mins. Cooking time: 4 hours. Serves 6.

Created by: Stefano de Pieri

Product Used: Paul Newman’s Own Red Wine Bolognese Pasta Sauce

Ingredients

  • 1kg lamb shoulder (cut into 2-3 large pieces).
  • 1 carrot, 1 onion, 1 large garlic clove and 1 celery stick, all coarsely chopped
  • Juice of 2 oranges
  • 2 glasses hot water
  • 1/4 jar Paul Newman’s Own Red Wine Bolognese Pasta Sauce
  • Handful of small black olives

Recipe

  1. Heat 4 Tbsp of olive oil in a large casserole dish or pot.
  2. Sear the meat and set aside. Add all chopped vegetables and cook to tender and slightly brown.
  3. Add the meat, red wine, orange juice and water and cook for 20 minutes gradually adding the Paul Newman’s Own Red Wine Bolognese Pasta Sauce.
  4. Cover the pot and continue cooking turning over occasionally for 3 - 3 ½ hours.
  5. During the last 1/2 hour add some small black olives and take the lid off to evaporate excessive liquid ( if there is not enough liquid to keep the meat moist add water or stock).
  6. Remove the meat and skim fat from the top. Or place sauce in the fridge (when cool), let the fat set and remove. (Meat can be reheated in the sauce, even the day after.)

Serve with polenta or mashed potatoes scattered with a handful of parsley leaves, coarsely chopped, a little grated orange peel on top and a slurp of extra virgin olive oil.

Adam's Vietnamese Chicken & Prawn Salad with Paul Newman's Own Classic Asian Dressing

Prep time: 15 mins. Cooking time: 15 mins. Serves 4.

Created by: Adam D’Sylva

Product Used: Paul Newman’s Own Classic Asian dressing

Ingredients

  • 2 cups cooked and shredded chicken breast
  • 1 cup cooked medium prawns, peeled, deveined and left whole
  • 2 shallots finely sliced
  • 1 Tbsp ground roasted peanuts
  • 1 red banana chilli, seeded, finely sliced
  • 1 green banana chilli, seeded, finely sliced
  • 1 carrot, peeled, julienned
  • ½ wombok (chinese cabbage) finely sliced
  • ¼ red cabbage, finely sliced
  • 5 sprigs of coriander leaves
  • 5 sprigs Vietnamese mint leaves (used Asian mint, or spearmint)
  • 200ml Paul Newman’s Own Classic Asian dressing
  • ½ cup fried eschalots

Recipe

  1. In a large mixing bowl, add chicken, prawns, cabbages, carrot, mint, coriander, peanuts, chilli and fresh shallots.
  2. Toss with Paul Newman’s Own Classic Asian dressing.
  3. Garnish with the fried shallots and serve.

Dominique's Sicilian Lamb Shanks with Spinach and Parmesan Gnocchi

Prep time: 15 mins. Cooking time: 2 1/2 hours. Serves 4.

Created by: Dominique Rizzo

Product Used: Paul Newman’s Own Homestyle Bolognese Sauce

Ingredients

  • 4 lamb shanks
  • 2 Tbsp olive oil
  • 1 Tbsp White Wings plain flour
  • salt and pepper
  • 1 brown onion, diced
  • 120g Italian sopressa salami, diced (Optional, you can also use ham, bacon or pepperoni)
  • 1 x 680g Paul Newman’s Own Homestyle Bolognese Sauce
  • 150g Sicilian green olives
  • 500g potato gnocchi
  • 1 Tbsp butter
  • 1 Tbsp water
  • 80g baby spinach
  • 2 Tbsp grated parmesan

Recipe

  1. For the shanks, heat the oil in a large casserole dish or pot on the stove. Combine the seasoning with the flour and dust the shanks all over.
  2. Brown the shanks for 3-4 minutes on each side until golden, remove from the pot and set aside. Add in the diced onion and salami and sauté for 3 minutes, pour in the sauce, refill the jar with water, replace the lid and give it a good shake, add this to the sauce. Replace the shanks into the sauce and bring to a boil. Reduce the heat to a simmer and replace the lid.
  3. Cook for 1 hour, add in the olives remove the lid and cook for a further hour or until the meat is tender and falling off the bone. Adjust the seasoning and set aside.
  4. For the gnocchi, follow instructions on the pack, heat the butter and water in a large frypan and add the spinach, toss in the cooked gnocchi and season with a little salt and pepper. Stir through the parmesan and serve with the shanks still on the bone.

Luke's Crab Meat Pasta with Tomato and Basil Sauce

Prep time: 15 mins. Cooking time: 15 mins. Serves 6.

Created by: Luke Mangan

Product Used: Paul Newman’s Own Tomato and Basil Pasta Sauce

Ingredients

  • 375g good quality spaghetti
  • 680g Paul Newman’s Own Tomato and Basil Pasta Sauce
  • 125ml chicken stock
  • 300g cooked crab meat
  • 200g fresh breadcrumbs
  • 1 lemon, zested
  • 50ml extra virgin olive oil
  • 50g unsalted butter
  • 40g parsley, roughly chopped
  • Cracked black pepper and sea salt

Recipe

  1. Place the pasta in a large saucepan of boiling water and cook until almost tender. Drain. In the meantime, add the extra virgin olive oil and butter to a medium hot pan. Once melted, add the breadcrumbs and start toasting for a few minutes. Add the lemon zest, chopped parsley, tarragon and cook until the bread is golden brown.
  2. Take out and place it on absorbent paper and season. Wipe out the pan, add the sauce, stock and bring it to a simmer, stirring occasionally. Season.
  3. Add the cooked, drained pasta and stir through, tasting to check seasoning.
  4. Add the crab meat and half of the bread crumb mix and fold through lightly, to ensure the crab doesn’t break up too much.
  5. Divide onto 6 plates and sprinkle the remaining breadcrumbs on top.

Pete's Crumbed Flathead with Lime & Chilli Mayonnaise

Prep time: 15 mins. Cooking time: 10 mins. Serves 3-4

Created by: Pete Evans

Product Used: Paul Newman’s Own Lime and Chilli Mayonnaise

Ingredients

  • 60g White Wings plain flour
  • 2 free-range eggs, lightly beaten
  • 50g cornflake crumbs
  • about 700g flathead fillets, skin and bones removed (or any firm white-fleshed fish)
  • 125ml grapeseed oil
  • Paul Newman’s Own Lime & Chilli Mayonnaise
  • lemon wedges to serve

Recipe

  1. Put the flour in a shallow bowl, the egg in another and the cornflake crumbs in a third. Lightly season the fish with some sea salt, then dust lightly with flour and coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.
  2. Heat the oil in a frying pan and fry the fish for 30–45 seconds until golden and crispy, then turn over and cook for a further 30 seconds until crispy on that side.
  3. Drain on paper towel and serve with lemon wedges, Paul Newman’s Own Lime & Chilli Mayonnaise and a fresh green salad.