Moroccan pumpkin soup

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve

 

Method

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

 

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

Moroccan apricot chicken

Buy chicken in bulk and make meals to eat now or freeze for later. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 4 (150g each) chicken breast fillets, trimmed
• 1 medium brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning mix
• 1 tablespoon tomato paste
• 2 tablespoons honey
• 400g can whole peeled tomatoes
• 1 cup chicken stock
• 1 cup dried apricots
• 400g can chickpeas, drained, rinsed
• Fresh coriander leaves and couscous, to serve

 

Method

1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
2. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
3. Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.

 

Notes

Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.
If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.
When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.

Moroccan briouats

Preparation Time

25 minutes

Cooking Time

30 minutes

Makes

30

Ingredients

• 1/3 cup (55g) pistachio kernels
• 500g lamb or beef mince
• 1 onion, finely chopped
• 1/2 cup chopped coriander
• 2 tsp sweet paprika
• 1 tsp cinnamon, extra for dusting
• 1 tsp ground cumin
• 1/2 tsp hot paprika
• Salt & freshly ground pepper
• 2 tablespoons vegetable oil
• 2 eggs
• 15 sheets filo pastry
• 80g butter, melted
• Extra vegetable oil for frying

 

Method

1. Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
2. Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.
3. Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
4. Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

Lamb and beetroot pizza

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 2 tbs Moroccan spice mix (see note)
• 1 Turkish pide, split lengthways
• 2 cups (160g) grated pizza cheese
• 100g feta, crumbled
• 2 tsp caraway seeds
• 1 x 450g tin baby beetroot, drained, coarsely chopped
• 1 tbs lemon juice
• 1 cup (250g) Greek-style yoghurt
• 1 cup small mint leaves

 

Method

1. Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
2. Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
3. Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
4. Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

 

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.

Moroccan-flavoured Scotch eggs

Pine nuts and juicy currants give this British dish a Moroccan makeover. 

Preparation Time

20 - 25 minutes

Cooking Time

30 minutes

Ingredients (serves 6)

• 7 eggs
• 500g lamb mince
• 1 small red onion, finely chopped
• 45g (1/4 cup) currants
• 45g (1/4 cup) pine nuts
• 2 tsp sumac
• 1/4 cup chopped fresh coriander
• 40g (1/4 cup) plain flour
• 25g (1/4 cup) dried (packaged) breadcrumbs
• Canola oil, to deep-fry
• Tomato chutney, to serve

 

Method

1. Place 6 eggs in a saucepan of cold water. Heat over medium heat, gently stirring in 1 direction until water comes to a gentle simmer. Cook for 7 minutes. Use a slotted spoon to remove eggs. Set aside for 5 minutes to cool slightly. Peel.
2. Meanwhile, place the mince, onion, currants, pine nuts, sumac, coriander and remaining egg in a medium bowl. Use your hands to mix until well combined.
3. Divide the mince mixture into 6 equal portions. Place flour and breadcrumbs in separate bowls. Roll 1 boiled egg in flour to lightly coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place the egg in the centre of the mince mixture. Shape mince mixture around the egg and press firmly to seal. Roll in the breadcrumbs to lightly coat. Repeat, in 5 more batches, with remaining eggs, flour, mince mixture and breadcrumbs to make 6 scotch eggs.
4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 160°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 30-35 seconds). Add half the scotch eggs to the oil and cook, turning occasionally, for 10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining Scotch eggs. Serve with tomato chutney.

 

Notes

Bring eggs to room temperature before boiling to prevent the shell from cracking.

Iced lemon tea with herb & flower ice cubes

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits. 

Preparation Time

15 minutes

Makes

2 litres

Ingredients

• 1/3 cup fresh mint leaves
• 2 tbs chopped fresh lemon thyme leaves
• 1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
• 6 lemon-scented black tea bags
• 100g (1/2 cup) caster sugar
• 2L (8 cups) boiling water
• 60ml (1/4 cup) fresh lemon juice
• 1/2 lemon, thinly sliced

 

Method

1. Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
2. Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
3. Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

 

Notes

• If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
• Allow 4 hours freezing and 10 minutes standing time.

Lemon meringue pie

Traditional lemon meringue pie is a classic crowd pleaser. 

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 225g (1 1/2 cups) plain flour
• 55g (1/2 cup) almond meal
• 60g (1/3 cup) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

• Lemon filling

• 5 eggs, lightly whisked
• 300ml thin cream
• 155g (3/4 cup) caster sugar
• 1 tbs finely grated lemon rind
• 125ml (1/2 cup) fresh lemon juice

• Meringue

• 3 egg whites
• 100g (1/2 cup) caster sugar

 

Method

1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

 

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Apricot and muesli sesame balls

Everyone deserves a little treat with their morning or afternoon cuppa, and these apricot and muesli sesame balls are low GI and low fat. Perfect! 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Makes

26

Ingredients

• 140g (3/4 cup, firmly packed) dried apricots
• 125ml (1/2 cup) cold water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1 x 30g pkt sesame seeds
• 215g (2 cups) natural muesli

 

Method

1. Combine the apricots, water, cinnamon, nutmeg and cardamom in a saucepan and bring to the boil over medium heat. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 minutes or until apricots soften. Uncover and set aside for 20 minutes to cool.
2. Meanwhile, place sesame seeds in a saucepan and toss over medium heat for 2-3 minutes or until golden. Set aside.
3. Place the muesli in the bowl of a food processor and process until finely chopped. Add the apricot mixture and process until a stiff dough forms (add a little extra water if required). Transfer to a bowl and use your hands to knead until well combined.
4. Use your hands to roll 2 teaspoonfuls of mixture into a ball. Repeat with the remaining mixture. Toss balls in sesame seeds to lightly coat.

Coffee granita with kahlua syrup

Smooth chocolate cream and icy crystals create sensational texture in each mouthful. 

Preparation Time

20 - 120 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 375ml (1 1/2 cups) water
• 155g (3/4 cup) caster sugar
• 1 vanilla bean, split lengthways
• 500ml (2 cups) freshly brewed espresso coffee, cooled
• 80ml (1/3 cup) Kahlua liqueur
• 300ml ctn Bulla Thickened Cream
• 1 tsp cocoa powder

 

Method

1. Stir 250ml (1 cup) water, 100g (1/2 cup) sugar and the vanilla bean in a saucepan over low heat until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 3-4 minutes or until the syrup thickens slightly. Remove the vanilla bean and reserve.
2. Pour the syrup into a 20 x 30cm shallow metal cake pan. Set aside to cool completely. Add coffee. Place in freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer, using a fork to scrape into coarse crystals every 20 minutes, for a further 40 minutes.
3. Meanwhile, stir Kahlua and remaining water and sugar in a small saucepan over low heat. Add reserved vanilla bean. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Simmer for 5-10 minutes or until syrup thickens slightly. Set aside to cool.
4. Beat the cream in a bowl until soft peaks form. Sift over the cocoa powder and fold to create a marbled effect.
5. Divide granita among serving glasses. Top with a dollop of the cream mixture and drizzle over the Kahlúa syrup.

Rhubarb and berry mascarpone trifle

Busy all week, but love getting into the kitchen at weekends for a bit of cooking therapy? Try your hand at this gutsy flavoured, Mediterranean-inspired dessert. 

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

• 2 bunches rhubarb, trimmed, cut into 4cm lengths
• 250g fresh or frozen blueberries
• 110g (1/2 cup) caster sugar
• 2 oranges, juiced, 1 zested
• 10 wide sponge fingers (savoiardi), halved widthwise
• 1 lemon, juiced
• 8 ginger nut biscuits, crushed

• Custard

• 300ml pouring cream
• 6 egg yolks
• 2 tbs caster sugar
• 1 tsp vanilla paste or extract

• Mascarpone mixture

• 3 egg yolks
• 110g (1/2 cup) caster sugar
• 750g (3 cups) mascarpone
• 300ml pouring cream
• 2 oranges, zested

 

Method

1. Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
3. To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
4. To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
5. Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
6. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.

Madras fish with turmeric & vegetable rice

Preparation Time

5 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 500ml (2 cups) water
• 240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
• 1/4 tsp ground turmeric
• 270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
• Salt & freshly ground black pepper
• 1 1/2 tbs Madras curry paste (Patak's brand)
• 2 tsp fresh lemon juice
• 4 (about 150g each) firm white fish fillets (like silver warehou or ling)
• 1 tbs olive oil
• 1 lemon, cut into wedges, to serve

 

Method

1. Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

Yoghurt panna cotta with watermelon and rosewater

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat. 

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• Vegetable oil, to grease
• 250ml honey-flavoured yoghurt
• 250ml (1 cup) thickened cream
• 2 tbs caster sugar
• 1 tbs hot water
• 2 tsp gelatine powder
• 500g seedless watermelon, peeled, cut into 5mm pieces
• 10 strawberries, washed, hulled, cut into 5mm pieces
• 3 tsp rosewater
• Honey, to serve

 

Method

1. Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
2. Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
3. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
4. Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
5. Combine the watermelon, strawberry and rosewater in a medium bowl.
6. Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.

 

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.

Mediterranean pasta salad

Spicy Italian sausages are the hidden delight in this traditional Mediterranean salad. 

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 250g San Remo Large Shells No. 29
• 4 Italian-style sausages
• 2 green zucchini, halved lengthways, thinly sliced crossways
• 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
• 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
• 145g (1 cup) pitted kalamata olives
• 150g feta, crumbled
• 1/2 cup loosely packed finely shredded fresh basil
• 2 tbs olive oil
• 2 tbs red wine vinegar
• Salt & freshly ground black pepper

 

Method

1. Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
2. Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
3. Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Mediterranean chicken casserole

If it's comfort food you're after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it! 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 8 chicken lovely legs
• 1 large brown onion, halved, thinly sliced
• 3 celery sticks, trimmed, cut into 2cm-thick slices
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 2 x 400g cans diced Italian tomatoes
• 1 chicken stock cube (Massel brand)
• 150g (1 cup) frozen broad beans, thawed, peeled
• 1 tbs fresh thyme leaves
• Freshly ground black pepper
• 200g dried spiral pasta, optional, to serve

 

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Mediterranean pickled lemons with paprika

Preparation Time

15 minutes

Makes

20 slices

Ingredients

• 2 lemons
• 21/2 tbs table or sea salt
• Sweet paprika, to sprinkle
• Olive oil, to fill jar

 

Method

1. Cut the lemons into 5mm-thick slices and place in a single layer on a wire rack over a tray. Sprinkle each slice generously with the salt. Place in the freezer for 2 hours or until frozen.
2. Remove the lemons from the freezer and set aside at room temperature for 12 hours to draw out the moisture.
3. Preheat oven to 100°C. Wash a 250ml (1-cup) jar well and then rinse. Place upside down in the oven for 5 minutes or until completely dry.
4. Remove jar from oven. Layer the lemon slices in the jar, sprinkling with a little paprika after each layer. Fill the jar with olive oil, making sure the lemons are completely covered.
5. Seal the jar and set aside at room temperature for 3-4 weeks to mature - the lemon rind will become soft and the flavours will mellow.

 

Notes

• makes: about 20 slices (enough to fill a 250ml/1-cup jar)
• prep: 15 mins (+ 2 hours freezing, 12 hours standing and 3-4 weeks maturing time)
• This pickle has quite a bite to it - a pleasant tartness from the lemons with a salty slant. If you find the salty flavour too overpowering, simply rinse the slices before using. Use this pickle sparingly to accompany chargrilled or barbecued chicken, lamb or fish, or finely chop a small amount and combine with butter to spread under the skin before roasting chicken.
• Freezing the lemons before salting them speeds up the maturation process by 2-3 weeks - a trick that can also be applied to traditional Moroccan-style preserved lemons. This pickle will keep, unopened, for up to 1 month. Once opened, keep in the fridge for up to 2 months.

Black Russian

This decadent coffee-flavoured cocktail has plenty of kick. 

Preparation Time

5 minutes

Makes

2

Ingredients

• 1 lime, quartered
• 80ml Tia Maria liqueur
• 40ml Absolut vanilla vodka
• Ice cubes, to serve
• Cola, chilled, to serve

 

Method

1. Squeeze half the lime wedges into a serving glass. Repeat with another serving glass and the remaining lime wedges. Divide the squeezed lime wedges between glasses.
2. Divide the Tia Maria and vodka among the glasses and combine. Add ice cubes. Top with cola and serve immediately.

Heirloom tomato salad

'Heirloom' tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, and have great flavour compared to many commerical varieties. Look out for tomatoes such as ox-heart, Black Russian, and Chef's Choice at growers' markets and some greengrocers, or pay a visit to the nursery and grow them yourself over summer. 

Ingredients (serves 6)

• 1kg mixed heirloom tomatoes, sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of caster sugar
• Small basil leaves, to garnish

 

Method

1. Lightly whish the olive oil, vinegar and sugar. Season well with salt and pepper. Lay tomatoes on a platter, drizzle the dressing over and scatter with basil.

Beef and mushroom stroganoff

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal. 

Ingredients (serves 4)

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

 

Method

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Salmon coulibiac

Our twist on the classic Russian fish pie is good for entertaining or a casual, comforting midweek meal. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 sheets filo pastry
• Olive oil
• 250g pkt Uncle Ben’s Express Chinese Style Rice
• 400g pkt Woolworths Fresh Traditional Stir-Fry Vegetables
• 4 (about 200g each) skinless salmon fillets

 

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
2. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Top with another filo sheet. Brush with oil. Repeat with another 2 filo sheets and oil to make a 4-sheet stack.
3. Place one-quarter of rice in centre of filo stack. Top with one-quarter of the vegetables. Top with the salmon. Season with salt and pepper. Fold in the sides to enclose. Place, seam-side down, on prepared tray. Repeat with oil and remaining filo, rice, vegetables and salmon to make 4 parcels.
4. Brush with oil. Bake for 30 minutes or until golden and crisp.

Russian iced tea

Here's a tea-licious way to wind down, sip back and take it easy! 

Ingredients (serves 4)

• 3 lady grey tea bags
• 1 cinnamon stick
• 4cm piece fresh ginger, sliced
• 2 whole cloves
• 4 cups boiling water
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• Lemon slices and ice cubes, to serve

 

Method

1. Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
2. Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.

Figs & biscotti with honey cream

Preparation Time

20 minutes

Ingredients (serves 4)

• 150ml thickened cream
• 2 tbs honey
• 100ml Greek-style natural yoghurt
• 22 almond biscotti (Unibic brand)
• 6 fresh figs, cut lengthways into 5mm-thick slices

 

Method

1. Use an electric beater to whisk to the cream and honey in a medium bowl until soft peaks form. Add the yoghurt and whisk until mixture thickens.
2. Place the biscotti in a plastic bag and use a meat mallet or rolling pin to crush the biscuits until mixture is coarsely crumbled.
3. To serve, place 1 tbs of cream mixture in each glass and top with 1 tbs of crushed biscotti then 3-4 slices of fig. Repeat layers.

Greek-style lamb wraps

Once you've cooked the lamb, put the kids in charge of topping the tortillas with the ingredients then wrapping them up. 

Preparation Time

10 - 15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 500g lamb fillets
• 2 tsp olive oil
• 6 flour tortillas
• 150g (2/3 cup) bought tzatziki
• 100g Woolworths Complete Greek Salad

 

Method

1. Preheat a barbecue flat plate or chargrill on medium-high. Brush lamb with oil. Season with salt and pepper.
2. Reduce heat to medium. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.
3. Place tortillas on a clean work surface. Spread each tortilla with 1 tablespoon of tzatziki. Divide the salad and lamb among the wraps. Drizzle over remaining tzatziki.
4. Fold in the sides and roll up firmly to enclose the filling.

Greek rissoles

Ingredients (serves 4)

• 400g lamb mince
• 1 tablespoons chopped fresh oregano leaves
• 2 teaspoons finely grated lemon rind
• 2 tablespoons sliced black olives, chopped
• 100g Greek feta, cut into 12 cubes
• steamed rice, shredded baby cos lettuce leaves and tzatziki dip, to serve

 

Method

1. Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.
2. Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.
3. Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.

Greek-style pasta

Throw out the rule book to midweek cooking and try out creative combinations, like this Greek-style pasta. 

Ingredients (serves 4)

• 2 tbs olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• Grated zest of 1 lemon
• 1 tbs tomato paste
• 600g lamb mince
• 1 tsp dried oregano
• 400g can chopped tomatoes
• 1/2 cup (125ml) red wine
• 250g punnet cherry tomatoes, halved
• 400g spaghetti
• 100g feta, roughly crumbled
• 1/2 cup (75g) pitted kalamata olives, roughly chopped
• 1/2 cup mint leaves, roughly chopped

 

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and lemon zest, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook, stirring, for 1 minute. Add the lamb mince and cook, stirring, for 2-3 minutes until browned.
2. Add oregano, canned tomatoes and wine, season well, then cook, stirring occasionally, for 10 minutes until the sauce is slightly thickened. Add cherry tomatoes and cook for 5 minutes or until softened and just starting to break down.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain.
4. Divide the pasta between bowls and top with the lamb sauce. Scatter with the feta, olives and mint, then serve.

Classic Greek salad

Write a classic - shopping list - and enjoy this 'timeless' Greek salad. 

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh oregano leaves
• 250g cherry tomatoes, halved
• 1 large Lebanese cucumber, quartered lengthways, chopped
• 1 small red onion, chopped
• 1 small red capsicum, chopped
• 1/2 cup kalamata olives
• 100g Greek feta cheese

 

Method

1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

 

Notes

Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.

Rhubarb and yoghurt fool

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 bunch rhubarb, leaves discarded
• 2 tablespoons caster sugar
• 1 teaspoon ground nutmeg
• 4 x 150g tubs low-fat French vanilla yoghurt
• 8 pieces almond bread, to serve

 

Method

1. Trim both ends of rhubarb and discard. Wash stalks well. Chop into 1cm pieces. Place in a saucepan over medium heat. Drizzle with 1 tablespoon water. Add sugar. Cover and bring to the boil. Remove lid and simmer, stirring occasionally, for 5 minutes or until soft and pulpy. Transfer to a bowl. Stir in nutmeg. Cover and refrigerate for 1 hour or until chilled.
2. Layer yoghurt and rhubarb mixture in small serving bowls. Use a spoon to swirl together. Serve with almond bread.

Tuna brown rice salad

Ingredients (serves 4)

• 450g packet brown rice in
• 2 1/2 minutes
• 310g can corn kernels, drained
• 250g cherry tomatoes, quartered
• 425g can tuna in springwater, drained, flaked
• 6 green onions, thinly sliced
• 1/4 cup 100% fat-free French salad dressing

 

Method

1. Microwave rice following packet directions. Transfer to a large bowl. Using a fork, stir to separate grains. Set aside for 5 minutes to cool.
2. Add corn, tomato, tuna and three-quarters of the onion to rice. Season with salt and pepper. Add dressing. Toss to combine. Serve topped with remaining onion.

 

Notes

Budget tip: Use 4 cups cooked brown rice instead of instant rice and save around $2.68 in total.
Variation: You could use balsamic dressing instead of French.

Fruity French toast with strawberries

Now this looks like a very good way to get your weekend started! 

Preparation Time

20 minutes

Ingredients (serves 4)

• 2 eggs
• 80ml (1/3 cup) milk
• Melted butter, to grease
• 4 slices raisin bread
• 125ml (1/2 cup) thickened cream
• 1 tbs icing sugar mixture
• 1/2 tsp ground cinnamon
• 1 x 250g punnet strawberries, washed
• Espresso coffee, to serve

 

Method

1. Preheat oven to 160°C. Use a fork to whisk together the eggs and milk in a medium bowl.
2. Heat a non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Dip 1 slice of bread into the egg mixture to evenly coat. Cook for 2 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, with the remaining bread and egg mixture, greasing and reheating pan between batches.
3. Meanwhile: use a balloon whisk to whisk the cream, icing sugar and cinnamon in a medium bowl until soft peaks form.
4. Cut toast in half crossways and divide among plates. Top with cinnamon cream and strawberries, and serve with espresso.

French onion soup

A regular on bistro menus, this hearty soup gets extra flavour from fresh thyme sprigs. 

Ingredients (serves 4)

• 1 tbs olive oil
• 60g butter
• 1kg brown onions, halved, thinly sliced
• 1 tsp brown sugar
• 2 tbs plain flour
• 750ml (3 cups) salt-reduced beef stock
• 125ml (1/2 cup) white wine
• 2 sprigs fresh thyme
• 2 Woolworths Petit Pain
• Bake-at-Home crusty bread rolls, cut into 1cm-thick slices
• 40g (1/3 cup) coarsely grated gruyere or Swiss cheese
• Fresh thyme sprigs, extra, to serve

 

Method

1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.
2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.
3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.
4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.
5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

 

Notes

Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

French dressing

Makes

1/2 cup

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon caster sugar
• 1/2 cup olive oil

 

Method

1. Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined.
2. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.

Chai panna cotta

A spiced indian take on a classic dessert. 

Makes

8

Ingredients

• 3 cardamom pods, bruised
• 2cm piece ginger, peeled, grated
• 2 chai and vanilla tea bags
• 1/2 cup boiling water
• 1 litre buttermilk
• 3/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon powdered gelatine
• 1/4 cup chopped pistachio kernels
• 1 tablespoon orange zest

 

Method

1. Place cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boiling water. Set aside for 30 minutes for flavours to develop. Strain mixture into a bowl. Discard cardamom, ginger and tea bags.
2. Place buttermilk, sugar, cinnamon, vanilla and tea mixture in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved and buttermilk is just warmed through. Remove from heat.
3. Place remaining boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture, stirring constantly until combined. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.
4. Divide pistachios and orange rind between glasses. Serve.

Indian lamb cutlets with coriander and coconut rice

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 cups basmati rice, rinsed
• 1 small bunch coriander
• 2 long green chillies, deseeded, chopped
• 1 cup plain natural yoghurt
• 2 tablespoons desiccated coconut
• 2 tablespoons Indian curry powder
• 12 (100g each) French trimmed lamb cutlets
• 2 tablespoons olive oil

 

Method

1. Place rice in a medium saucepan. Cover with 1 1/2 cups of cold water. Add a pinch of salt. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender.
2. Meanwhile, place coriander and chillies in a food processor. Process until coarsely chopped. Combine yoghurt and 2 tablespoons of coriander mixture in a small bowl. Combine remaining coriander mixture and coconut in a small bowl.
3. Spoon curry powder over a plate. Press cutlets into powder to coat. Shake off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until cooked to your liking.
4. Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

Chicken korma with chickpeas

With a few pantry staples and a little creativity, we've stirred up these curry pots to fill your kitchen with the aroma of Indian cuisine. 

Preparation Time

20 minutes

Cooking Time

30 minutes

Ingredients (serves 6)

• 2 tbs canola oil
• 6 chicken breast fillets, cut into 3cm pieces
• 2 brown onions, halved, cut into wedges
• 3 tbs Patak’s Korma Paste
• 800g Butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 400g can diced tomatoes
• 500ml (2 cups) chicken stock
• 400g can chickpeas, rinsed, drained
• 200g snow peas, trimmed
• Fresh coriander sprigs, to serve
• Tzatziki, to serve
• Roti bread, warmed, to serve

 

Method

1. Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionally, for 3-4 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
2. Add the onion and remaining oil to the pan and cook, stirring, for 5 minutes or until the onion is soft. Add the chicken and curry paste and cook, stirring, for 2 minutes or until well combined. Add the pumpkin, tomato and stock and stir until well combined. Cover and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until the pumpkin is tender.
3. Add the chickpeas and snow peas and simmer, uncovered, for 5 minutes or until the snow peas are bright green and tender crisp and the sauce thickens slightly. Spoon the curry among serving bowls. Top with coriander and tzatziki. Serve with roti.

Indian-style gazpacho

Spain's famous chilled tomato and vegetable soup, made Indian with fresh chilli, ginger and pappadums, is the perfect start to your night. 

Preparation Time

10 - 70 minutes

Ingredients (serves 6)

• 250g vine-ripened tomatoes, quartered
• 1/2 red onion, coarsely chopped
• 1/2 red capsicum, deseeded, coarsely chopped
• 10cm-piece Lebanese cucumber, peeled, deseeded, finely chopped
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger
• 1 small fresh red chilli, deseeded, finely chopped
• 1 tbs chopped fresh coriander
• 2 small cooked pappadums, coarsely broken
• 250ml (1 cup) chilled vegetable stock
• 1 tbs white wine vinegar
• 1 tsp caster sugar
• Natural yoghurt, to serve
• Coriander leaves, to serve

 

Method

1. Place the tomato, onion, capsicum, cucumber, garlic, ginger, chilli and coriander in the jug of a blender and blend until almost smooth. Add pappadum and blend until the mixture thickens slightly.
2. Transfer the tomato mixture to a large bowl. Stir in the stock, vinegar and sugar. Season with salt and pepper. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to chill.
3. Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to serve.

Little Indian-spiced vegetable pies with raita

Ingredients (serves 4)

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp dried chilli flakes
• 1/2 tsp garam masala
• 60ml (1/4 cup) olive oil
• 1 large parsnip, peeled
• 1 onion
• 2 zucchini, ends trimmed
• 1 small sweet potato, peeled
• 2 garlic cloves, sliced
• 6 fresh curry leaves*
• 120g cherry tomatoes, halved
• 4 (25 x 25cm) shortcrust pastry sheets
• 1 egg, lightly beaten
• 1/2 tsp mild paprika
• Mango chutney and raita*, to serve

 

Method

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5. Bake for 25 minutes until golden. Serve with chutney and raita.

 

Notes

• * Curry leaves are available from good greengrocers. Raita is available from Indian takeaways or use sour cream.

Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums. 

Preparation Time

20 - 30 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• 2 tbs olive oil
• 1 small brown onion, finely chopped
• 1 tbs Sharwood's Tikka Masala Curry Paste
• 150g (3/4 cup) basmati rice
• 500ml (2 cups) water
• 45g (1/4 cup) currants
• 2 tbs chopped pistachio kernels
• 2 tbs chopped fresh coriander
• 12 (3 x 250g pkts) baby red capsicums (see note)
• 260g (1 cup) Greek-style natural yoghurt
• 1/4 cup shredded fresh mint

 

Method

1. Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.
2. Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.
3. Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.
4. Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

 

Notes

• You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
• Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Indian kofta

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 4)

• 500g lean beef mince
• 2cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 1 small onion, finely grated
• 1 tablespoon tandoori paste
• 1 tablespoon mango chutney

• Yoghurt sauce

• 1 cup thick natural yoghurt
• 1/2 cup fresh mint leaves, roughly chopped
• 1 tablespoon mango chutney
• 1 teaspoon salt
• steamed basmati rice, to serve
• pappadams, cooked, to serve
• mint leaves, to garnish

 

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Combine mince, ginger, garlic, onion, tandoori, chutney, and salt and pepper in a large bowl. Mix with clean hands until well combined. Roll tablespoonfuls of mixture into balls. Place onto baking tray. Bake for 20 to 25 minutes or until cooked.
3. To make yoghurt sauce: Place 1/2 cup yoghurt and mint leaves into the bowl of a food processor. Process until mint is finely chopped and sauce is green. Transfer to a bowl. Add remaining yoghurt, chutney and salt. Stir to combine.
4. Serve kofta with basmati rice, pappadams and yoghurt sauce. Garnish with mint leaves.

Indian beetroot dip

Makes

1 cup

Ingredients

• 1/2 bunch beetroot (2 beetroot)
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• pinch chilli powder
• 1 1/2 tablespoons flaked coconut
• 1/2 cup plain yoghurt
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons chopped fresh coriander leaves

 

Method

1. Trim beetroot stems and leaves. Wearing gloves, peel and grate beetroot.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Add ground coriander, cumin and chilli. Cook, stirring, for 1 minute or until fragrant. Add beetroot, coconut and 1/2 cup cold water. Reduce heat to medium-low. Simmer, uncovered, stirring, for 10 minutes or until beetroot is just tender. Transfer to a bowl. Cool for 15 minutes. Add yoghurt, mint and coriander leaves. Stir to combine. Serve.

 

Notes

You could serve dip as a side with curries, naan and pappadums.