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MasterChef star turned restauranteur Mindy Woods has shared the go-to dishes she prepares for dinner parties, how to shop on a budget and her five kitchen rules. 

The talented chef won fourth place on Season 4 of MasterChef Australia in 2012 and is now the owner of the popular Karkalla Byron Bay Restaurant in Byron Bay. 

Mindy told FEMAIL her family is currently obsessed with macadamia butter chicken with lemon myrtle flatbread, and she often hosts ‘curry parties’. 

‘There is always something for everyone and curries are generally cheap to make and are an absolutely flavour bomb,’ she said. 

She’s also a fan of preparing dahl and Italian chilli tuna pasta when on a tight budget.

Mindy Woods is a whiz in the kitchen and landed in fourth place on Season 4 of MasterChef Australia in 2012

Mindy Woods is a whiz in the kitchen and landed in fourth place on Season 4 of MasterChef Australia in 2012 

At home she hosts 'curry parties' with family and one of her favourite dishes to cook is Macadamia Butter chicken with lemon Myrtle flatbread

At home she hosts ‘curry parties’ with family and one of her favourite dishes to cook is Macadamia Butter chicken with lemon Myrtle flatbread

Mindy has also partnered with Australian Macadamias to create two native infused recipes - The Original Macas Burger (pictured) and Mylkshake

Mindy has also partnered with Australian Macadamias to create two native infused recipes – The Original Macas Burger (pictured) and Mylkshake 

When money is tight, Mindy recommends first looking what’s in your pantry and freezer before going to the supermarket. 

‘Cooking with canned food and out of jars can deliver huge on the flavour front, without breaking the bank,’ she said.  

‘My go-to pantry dish is a weekly special at home is tinned tomato and Italian chilli tuna pasta. Cooked down in a pan and tossed through packet spaghetti with capers and olives – a delicious meal with everything out of the cupboard.’ 

Leftovers – or ‘best overs’ as Mindy calls them – often taste better than next day and can be used for work lunches.  

‘Being creative with leftover vegetables, meats, curries and casseroles allows you to create a whole next dining experience out of the very same ingredients,’ she said. 

‘Think of turning last night’s curry into a pot pie by simply reheating it in the oven with a puff pastry top, creating delicious tacos or enchiladas by adding Mexican spices and seasonings to leftover roast meats and vegetables. I love the creativity leftovers can inspire.’ 

When sticking to a budget, Mindy recommends buying local and shopping and farmers markets. 'Hands down the BEST most flavoursome produce is direct from the farmer and at the best price,' she said

When sticking to a budget, Mindy recommends buying local and shopping and farmers markets. ‘Hands down the BEST most flavoursome produce is direct from the farmer and at the best price,’ she said

Mindy also recommends buying local and shopping at farmers markets for seasonal produce. 

‘Hands down the BEST most flavoursome produce is direct from the farmer and at the best price,’ she said. 

‘You will find everything from locally grown fruit, vegetables, meat and nuts to locally made cheeses, pastas and more. It’s a great way to become part of your greater community.’ 

She added how ‘weirdly’ shaped fruit and vegetables tend to go on special at farmers markets, but taste the same.   

‘They may look funny but they’ll certainly save you money! Imperfect fruit and vegetables will not just save you money, they will support Aussies farmers and importantly help the environment by reducing food waste.’ 

What are Mindy’s kitchen rules? 

1. Always use sharp knives and learn how to sharpen them. Sharp knives are safe knives and learning the skill of knife sharpening means you are respecting your tools and working safe in the kitchen.

2. Lift and stir away – Condensation and steam forms inside hot pots and pans. To avoid burns, splatters and spills, tilt the lid away from you when you open it from a hot pot or pan and always stir away from not towards your body.

3. Cut down on clutter on your kitchen bench. Kitchen benches should be used for food preparation not for storing or displaying utensils and food. A clean organised kitchen bench helps ease of cooking and helps create a clean and safe cooking environment.

4. Cover the pot when bringing water to a boil. There’s a reason we choose high heat when bringing water to a boil – the faster water is able to heat up, the faster it will boil. Covering the pot to trap in the heat, will cut down on the time and energy needed to bring the water to a boil. 

5. MAKE IT FUN! It breaks my little chef heart when people consider cooking a chore over choice!

Overthinking or complicating meals tends to be the biggest mistake people make in the kitchen, according to Mindy. 

Instead of preparing complex menus and dishes to impress family or friends, she recommends keeping it simple.  

‘Simplicity doesn’t mean boring when it comes to food. Buy ingredients in season and at the height of their flavour and prepare them in a way that helps them shine,’ she said. 

When budgeting she turns to a Tarka Dal recipe which is often described as a ‘warm hug in a bowl.’

‘It is so cheap to make and will feed a crowd. It also freezes well,’ she said. 

The vegan, vegetarian, and gluten-free dish consists of onions, garlic, tomatoes, ginger, potatoes and tumeric along with spices and herbs to bring the dish to life. 

Instead of preparing complex menus and dishes to impress family or friends, she recommends keeping it simple. 'Simplicity doesn't mean boring when it comes to food. Buy ingredients in season and at the height of their flavour and prepare them in a way that helps them shine,' she said

Instead of preparing complex menus and dishes to impress family or friends, she recommends keeping it simple. ‘Simplicity doesn’t mean boring when it comes to food. Buy ingredients in season and at the height of their flavour and prepare them in a way that helps them shine,’ she said

The Macas Mylkshake (pictured) can be made at home using Australian Macadamias

The Macas Mylkshake (pictured) can be made at home using Australian Macadamias 

Mindy has also partnered with Australian Macadamias to create two native infused recipes – The Original Macas Burger and Mylkshake.

Both can be made at home using native ingredients, with the taste of macadamia nuts being the hero of both dishes. 

‘Most Aussies don’t even realise that the Queen of all nuts; the Macadamia is native to Australia. It is our very own world-famous nut and one we should all embrace cooking with at home,’ Mindy said. 

‘Not only are macadamias good for you, delicious and great for snacking they are incredibly versatile in cooking and can be used in both sweet and savoury applications.’ 

HOW TO MAKE THE ORIGINAL MACAS BURGER:

Ingredients: 

Native salt and pepper seasoning

  • 1 teaspoon ground native pepperberry
  • 4 teaspoons sea salt

Burger sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 teaspoons ground bush tomato
  • 2 teaspoons sriracha-style chilli sauce
  • 2 tablespoons tomato sauce

 Burger patty: 

  • 200g kangaroo mince
  • 300g beef mince
  • 1 free range egg
  • 4 tablespoons macadamia pieces, roasted, salted
  • and chopped
  • 1 brown onion, finely chopped or grated
  • 4 tablespoons spicy tomato sauce
  • 3 teaspoons pepper leaf
  • 1 teaspoon ground pepperberry
  • 2 teaspoons native basil
  • 2 teaspoons salt
  • 4 tablespoons macadamia oil

To serve: 

  • 4 brioche burger rolls
  • 4 slices burger-style cheese
  • 12 slices burger pickles
  • 8 small slices tomato or 4 large slices
  • 4 cos lettuce leaves, trimmed

Method: 

For the seasoning, dry roast pepperberry and salt in a pan and grind in a spice blender or mortar and pestle. Set aside.

For the sauce, mix all ingredients well to combine. Set aside.

For the patties, place mince, egg, macadamias and onion in a large bowl. Season with spicy tomato sauce, pepper leaf, pepperberry, native basil and a good pinch of salt. Mix by hand, squishing together until well combined. Divide evenly into 4 portions. 

Carefully flatten each portion into a 9cm diameter patty.

Transfer the patties to a large baking tray, lined with paper. Refrigerate for 20 minutes to allow the flavours to develop and the patties to ‘set’.

Press a thumb into the centre of each patty to create a small indent to ensure the patties will cook through evenly and remain flat. 

Drizzle a large non-stick frying pan with the macadamia oil and heat over a medium-high heat. 

Add the patties and season with the native salt and pepper mix. Cook, for 2 to 3 minutes on each side, until charred and cooked through. 

Transfer to a plate, season again with the native salt and pepper mix and cover with foil to keep warm. Repeat with the remaining patties.

To serve, heat the burger buns in a warm clean pan with the insides facing onto the base of the pan. Place the bun bases on plates and spread with one generous tablespoon of the sauce.

Top with the patty, cheese, pickles, tomato and lettuce. Finish with a layer of sauce, then the burger top. Serve.

Source: Australian Macadamias  

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Post source: Daily mail