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.

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.

Wasabi-coated salmon with cucumber salad

Ingredients (serves 4)

• 1 telegraph cucumber, halved lengthways, seeds scooped out, thinly sliced
• 2 cups (160g) bean spouts, trimmed
• 1/2 loosely packed cup coriander leaves
• 1/2 loosely packed cup mint leaves
• 1 small red onion, thinly sliced
• 1 tsp fish sauce
• 2 tbs sweet chilli sauce
• 1 tbs lime juice, plus lime wedges to serve
• 1/4 cup (60ml) peanut oil
• 150g wasabi peas (see note), ground to fine powder in a food processor or spice grinder
• 1/2 cup (75g) plain flour
• 2 eggwhites, lightly frothed
• 4 x 180g skinless salmon fillets, pin-boned

 

Method

1. Place cucumber, sprouts, herbs and onion in a bowl. Combine sauces, juice and 1 tbs oil in another bowl. Set both aside.
2. Mix ground peas with flour in a shallow bowl, and place eggwhite in another bowl. Season fish with salt, then dip in eggwhite, followed by pea mixture to coat well.
3. Heat remaining 2 tbs oil in a large non-stick frypan over medium heat. Cook fish for 2-3 minutes each side until golden (if browning too quickly, transfer to a 180°C oven for 2-3 minutes to finish cooking). Toss salad with dressing, then serve with the fish and lime wedges.

 

Notes

• From Asian food shops.

Orange salad

Ingredients (serves 8)

• 4 large oranges, peeled, pith removed and discarded, sliced into 2cm rounds
• 1 red onion, finely sliced
• 3 tbs finely chopped flat-leaf parsley
• 1/4 cup (60ml) olive oil
• 1 tbs orange juice
• 2 tsp orange blossom water*
• 2 tbs slivered pistachios, to serve

 

Method

1. Lay oranges on a platter. Sprinkle with onion and parsley. Combine oil, juice and blossom water and season. Dress salad just before serving and season with freshly ground pepper. Garnish with nuts.

 

Notes

• * From gourmet food stores and selected supermarkets.

Baked kibbeh

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East. 

Preparation Time

40 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 120g (2/3 cup) Naytura Cracked Wheat
• 400g lamb mince
• 1 brown onion, coarsely grated
• 2 tbs chopped fresh mint
• 1/2 tsp ground allspice
• 2 tsp toasted pine nuts
• 1/4 tsp sumac
• Olive oil, to grease
• Natural yoghurt, to serve
• Lebanese bread, to serve
• Lemon wedges, to serve

• Cucumber salad

• 4 Lebanese cucumbers, peeled, quartered lengthways, coarsely chopped
• 4 tomatoes, coarsely chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh continental parsley leaves
• 1 tbs fresh lemon juice
• 2 tsp extra virgin olive oil
• 1 garlic clove, crushed
•  

Method

1. Place cracked wheat in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain through a fine sieve, pressing to remove excess moisture.
2. Place 350g mince and half the onion in a large bowl. Add the cracked wheat, mint and half the allspice, and season with salt and pepper. Use wet hands to mix until well combined.
3. Cook remaining mince in a non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the remaining onion and cook for 2 minutes or until the mince is cooked and the onion is soft. Stir in the pine nuts, sumac and the remaining allspice. Season with salt and pepper. Set aside to cool completely.
4. Preheat oven to 200°C. Brush a baking tray with oil to grease. Divide the cracked wheat mixture into 16 even portions. Roll 1 portion into a ball. Holding the ball in the palm of your hand, press your index finger into the centre of the ball to make a cup shape. Place 1 teaspoon of the pine nut mixture in the cavity. Bring the edges together to seal, then roll into a slightly elongated egg shape. Repeat, in 15 more batches, with the remaining cracked wheat mixture and pine nut mixture.
5. Place the kibbeh on the prepared tray. Bake in oven, turning halfway through cooking and brushing occasionally with juices, for 30 minutes or until cooked.
6. Meanwhile, to make the cucumber salad, combine the cucumber, tomato, onion and parsley in a bowl. Whisk together the lemon juice, oil and garlic in a small bowl. Season with salt and pepper. Add the lemon dressing to the cucumber mixture and toss to combine.
7. Serve the kibbeh balls with cucumber salad, yoghurt, bread and lemon wedges.

Notes

You can also serve these kibbeh balls as part of a mezze meal, which is a favourite in Lebanon. This "grazing" meal consists of a series of small dishes that are set out for guests to nibble on. Simply halve the size of the kibbeh and reduce the cooking time to 15 minutes. Serve with hummus, baba ghanoush, labne and Lebanese bread for a magnificent meal.

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East.