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.

Indian parsnip soup

A colourful array of root vegetables proves to be versatile riches in this tasty recipe. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 30g butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 long green chilli, seeded, finely chopped
• 6 fresh curry leaves
• 4 parsnips, peeled, coarsely chopped
• 1 potato, peeled, coarsely chopped
• 1 litre vegetable or chicken stock
• 1/2 cup coconut cream
• Natural yoghurt, to serve

• Coriander sambal

• 2 tbsp flaked coconut
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 tbsp lemon juice

 

Method

1. Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
2. Set aside for 5 minutes to cool slightly.
3. Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
4. To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
5. Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
6. Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
7. Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.

Arrabiata sauce

Spicy Arrabiata sauce is a simple but tasty addition to any pasta dish.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 small red chillies, halved, deseeded, finely chopped
• 1 tablespoon tomato paste
• 2 x 400g cans whole peeled tomatoes
• 2 teaspoons balsamic vinegar
• 40g baby rocket leaves

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste. Cook for 1 minute.
2. Add tomatoes. Cook, stirring often, for 15 minutes or until sauce thickens. Stir in vinegar. Season with salt and pepper. Toss with pasta. Add rocket and serve

Steak sandwich

Ingredients (serves 4)

• 1 large brown onion, halved, sliced
• 2 tablespoons olive oil
• 1/3 cup whole-egg mayonnaise
• 1 garlic clove, crushed
• 4 (150g each) beef rump steaks
• 1 Turkish bread loaf
• 80g baby rocket
• 2 tomatoes, sliced

 

Method

1. Preheat a barbecue plate and grill or a chargrill pan on medium heat. Place onion and 1 tablespoon of oil in a bowl. Toss to combine. Add onion to barbecue plate. Cook, stirring, for 5 to 6 minutes or until softened and light golden. Remove to a plate and cover to keep warm.
2. Meanwhile, combine mayonnaise and garlic in a small bowl. Set aside.
3. Brush steaks with remaining oil and season with salt and pepper. Grill for 2 minutes on each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.
4. Cut bread crossways into 4 pieces. Cut pieces in half lengthways. Grill both sides of bread for 30 seconds to 1 minute or until toasted. Spread garlic mayonnaise over toasted sides of bread. Top bread bases with rocket, tomato, steak, onion and bread tops. Serve.

Vegetable sung choi bao

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 1 425g can young corn cuts, drained
• 1 280g can mushrooms, drained
• 1 230g can water chestnuts, drained
• 3 green shallots, trimmed, chopped
• 2 tsp olive oil
• 1 garlic clove, crushed
• 3 tsp soy sauce
• 1 tsp finely chopped fresh ginger
• 4 whole iceberg lettuce inner leaves, washed, dried
• Coriander leaves, to serve

 

Method

1. Place the corn, mushrooms, water chestnuts and green shallots in the bowl of a food processor. Process until roughly chopped.
2. Heat the oil in a wok or medium non-stick frying pan over medium-high heat. Add the vegetable mixture, garlic, soy sauce and ginger, and stir-fry for 2-3 minutes or until heated through.
3. Divide the mixture among the lettuce cups. Sprinkle with the coriander leaves and serve immediately.

Honey and five spice chicken legs

Ingredients (serves 8)

• 1/2 cup honey, warmed
• 1 teaspoon Chinese five spice powder
• 1 garlic clove, crushed
• 1 tablespoon soy sauce
• 16 (2kg) chicken drumsticks
• 1 tablespoon sesame seeds

 

Method

1. Combine honey, five spice, garlic and soy sauce in a jug.
2. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours.
3. Preheat oven to 200°C/180°C fanforced. Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. Cool. Refrigerate in an airtight container.

 

Notes

• At work: Place chicken, in a single layer, on a large microwave-safe plate. Microwave on medium (50%) for 5 minutes or until heated through. Serve.

Mediterranean meatloaf

 

Ingredients (serves 4)

• 1/2 cup brown rice
• 1 small red onion, grated
• 350g lean beef mince
• 1 carrot, peeled, grated
• 60g low-fat feta cheese, crumbled
• 2 tablespoons tomato sauce
• 1 tablespoon worcestershire sauce
• 1 egg, lightly beaten
• 2 tablespoons basil leaves, shredded
• 1 zucchini, thinly sliced
• 375g cherry tomatoes
• 1 garlic clove, crushed
• olive oil cooking spray

 

Method

1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
3. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
4. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.