Nadia Lim - Whats for Dinner?: 80 Weeknight Favourites

Its rewarding to know that so many families, couples and individuals throughout New Zealand and Australia are cooking and enjoying our goodness. We love that our recipes and our ingredients are being shared around the table, that our recipes are teaching children cooking skills and that people feel were helping to make healthier, delicious, seasonal food accessible and easy. Nothings more motivating than that! This is our second cookbook and, like the first it is crammed full of our customers highest-rated favourites. All of our recipes are a collaboration: the perfect blend of your feedback mixed with recipe testing and tweaking by our team of chefs and nutritionists. Your calls, emails and messages help connect us to each of you. All the time were trying to make our recipes more delicious and easy, and your feedback is always taken on board we deliver the goodness, the wow factor and the perfect amount of zing every night.

Weve divided this book into four colourful sections, to make it a little easier to find a yummy recipe to perfectly fit the season, from a warming winter soup to a summer barbecue. Our recipes are easy to follow, with few steps and a clear indication of time; even the smallest family member or most junior foodie will be able to learn and grow in the kitchen, gaining skills and knowledge for the future. At the heart of all our recipes is Nadias Nude Food philosophy. Less cheeky than it sounds, Nude Food is all about stripping food back to the basics and ignoring the fads and media hype around how we should or shouldnt be eating. Nude Food is about eating naturally, with ingredients straight from the sea, the land and the sky. Food kept simple and fresh and less tampered with.

It is this philosophy that guides our choice of ingredients and suppliers as well as the recipe design for our Food Bags. We like to think of this as good food, instinctively. Its all focused on the best produce from each season, free-range, sustainably farmed and locally grown. Every week we deliver recipes just like these ones, with all of the ingredients required, so families, couples and individuals can enjoy tasty and nutritionally balanced meals. If you havent yet tried My Food Bag, wed love you to give it a go! On the front flap youll find a special promotional code that will give you a taste of our goodness with recipes just like these, and all of the ingredients delivered to your door. We hope that through this cookbook youll never get stuck answering the whats for dinner? question again.

Happy cooking and eating! The My Food Bag team

THAI PORK PATTIES WITH COCONUT RICE AND CUCUMBER RADISH SALAD Serves 45
ready in: 35 minutes
prep time: 20 minutes
Cook time: 20 minutes Thai Pork Patties 600g pork mince 1 teaspoon salt 2 teaspoons finely grated ginger 1 tablespoon sesame oil 1 tablespoons sweet chilli sauce 1 teaspoon fish sauce 2 kaffir lime leaves, central stem removed, leaves very finely sliced cup chopped coriander leaves 2 spring onions, white part only (reserve green part for garnish), finely sliced then roughly chopped 1 egg 1 cup panko breadcrumbs Cucumber Radish Salad telegraph cucumber 23 handfuls mung bean sprouts 2 spring onions, green part only, finely sliced 3 baby radishes, thinly sliced 100g snow peas, tips and stringy bit removed, finely sliced cup torn coriander leaves Dressing 2 teaspoons runny honey 1 tablespoons lemon juice teaspoon fish sauce 1 teaspoons sesame oil 3 tablespoons olive oil teaspoon salt To Serve steamed extra torn coriander leaves and sliced spring onion 1 lime, cut into weges Start by making the coconut rice. While rice is cooking, combine all Thai pork patty ingredients in a large bowl and mix well, using your hands. Divide mixture and roll into 810 balls then flatten slightly. Heat a drizzle of oil in a large fry-pan on low to medium heat and cook patties in batches for 23 minutes each side until golden brown and cooked through. Take care not to let patties burn. While patties cook, prepare salad.