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-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.

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.

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.

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.

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.

Farmer in the deli

f you have the same lunch every day, or the kids' sandwiches keep coming back, take heart. With this new idea, lunch will never be the same again!

Ingredients (serves 1)

• 1 tbs mayonnaise
• 1 tsp honey
• 1/2 tsp Dijon mustard.
• 1 wholemeal tortilla
• 2 slices silverside
• 1/2 tomato, sliced
• 25g (1/4 cup) grated cheddar
• Baby spinach leaves

 

Method

1. Combine 1 tbs mayonnaise; 1 tsp honey and 1/2 tsp Dijon mustard. Spread over 1 wholemeal tortilla. Place 2 slices silverside; 1/2 tomato, sliced; 25g (1/4 cup) grated cheddar; and baby spinach leaves along centre. Roll up to enclose filling. Cut in half.

 

Notes

For after: Choc-banana pikelets: Spread pikelets with hazelnut spread. Top with sliced banana. Top with another pikelet.

Moroccan lamb with bean puree

Ingredients (serves 4)

• 47g jar Moroccan seasoning
• 2 tablespoons plain flour
• 12 to 16 lamb cutlets, trimmed
• 500g baby trussed tomatoes
• 1/4 cup olive oil
• 2 x 400g cans butter beans, rinsed and drained
• grated rind and juice of 2 small lemons

 

Method

1. Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
2. Place dish onto the oven's top shelf and bake for 8 minutes.
3. Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
4. Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.

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.

Bocconcini 'eyeball' tarts with olive 'bugs'

Boo! Halloween is almost here, so put on your scariest outfit and invite everyone around for these terrifying treats. 

Makes

24

Ingredients

• 2 cups (500ml) good-quality tomato pasta sauce
• 12 baby bocconcini, halved
• 12 stuffed olives, halved
• 1 large rosemary sprig, leaves picked
• 12 kalamata olives
• 24 ready-made mini savoury tart cases

 

Method

1. Place the tomato sauce in a pan over medium heat and simmer for about 10 minutes until thickened, stirring occasionally to prevent catching.
2. Press half a stuffed olive (pimento-side up) into the rounded side of the bocconcini to create 'eyeballs'. To make the bugs, stick 6 rosemary leaves (3 on each side) into the kalamata olives to form legs.
3. When ready to serve, warm the sauce in a pan over low heat. Spoon into pastry cases, then press a bocconcini half into each one. Serve the eyeballs on a platter surrounded by bugs.

Melted cheese sandwich

Makes

1

Ingredients

• 30g butter
• 2 slices of fresh white bread
• 40g bocconcini, sliced
• 2-3 fresh basil leaves
• 1 small vine-ripened tomato, thickly sliced
• plain flour, to coat
• 1 egg, lightly beaten
• 1 cup of fresh white breadcrumbs

 

Method

1. Use half a tablespoon of butter to lightly butter one side of each slices of bread.
2. Place the bocconcini, basil & tomato on the buttered side of one slice, top with the remaining slice of bread (buttered side down) and gently squeeze the edges of the bread together.
3. Place the flour, egg and breadcrumbs in separate, shallow dishes. Use a pastry brush to brush the top and bottom of the sandwich with a little milk.
4. Carefully dip the sandwich in flour to lightly coat in breadcrumbs. Cover and refrigerate until needed.
5. When ready to cook heat remaining butter and the oil in a non-stick frypan over medium heat.
6. Once the butter starts to sizzle, add the sandwich and fry for 2-3 minutes each side or until golden all over. Serve warm.

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.

Mini meatloaves

The kids will enjoy helping to make these little meatloaves and best of all they will enjoy eating them too. 

Cooking Time

30 minutes

Makes

12

Ingredients

• 2 small carrots, peeled
• 1 small zucchini
• 550g lean beef mince
• 70g (1 cup) breadcrumbs made from day-old bread
• 1/2 small brown onion, coarsely grated
• 55g (1/3 cup) frozen peas
• 2 1/2 tbs tomato chutney
• 1 egg, lightly whisked
• Mashed potato and tomato sauce, to serve

 

Method

1. Preheat oven to 210°C.
2. Kids' task: Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, peas, tomato chutney and egg, and use your hands to mix until well combined.
3. Kids' task: Divide mixture evenly among 12 medium (125ml/1/2-cup) muffin pans, pressing it firmly into each pan and smoothing the tops.
4. Bake in preheated oven for 20 minutes or until golden on top and cooked through. Remove from the pans and serve with the mashed potato and tomato sauce.

 

Notes

These meatloaves are great served with mashed potato and tomato sauce. To freeze, wrap each cooked meatloaf in plastic wrap, seal in a freezer bag and freeze for up to 3 months. To reheat, unwrap the frozen meatloaves and place on a baking tray in an oven preheated to 180°C for 18 minutes or until heated through.

Khoresht-e Bademjan: eggplant and tomato stew

Ingredients:
 
2 large eggplants, peeled, sliced
2 lbs chicken thighs, skins removed
3 tomatoes
2 large onions,
4 cloves of garlic, minced
4 tablespoons oil
1/2 cup of oil + 4 Tblsps
1 (15 ounce) can crushed tomatoes
Juice of 2 limes
1 tsp advieh (a special blend of spices-if you do not have it on hand, replace with ½ tsp cinnamon)
1 tsp turmeric
½ tsp ground saffron, dissolved in 4 Tblsp hot water (optional)
Salt and pepper to taste


Garnish (optional)
 
1 onion, thinly sliced
½ (about 8 oz) can of chopped tomatoes 


Preparation:
 
In a heavy bottom pot-sauté the onions, garlic, and chicken with 4 tablespoons of oil over medium high heat.
Add salt, pepper, turmeric, and saffron. Stir
Add can of crushed tomatoes and lime juice. Cover and cook on low heat for about an hour.
Fry the eggplants on medium high heat in batches using the 1/2 cup of hot oil. Make sure to brown on both sides. Remove and place on paper towels.
Add advieh or cinnamon to the meat and check its salt and pepper.
Pre-heat oven to 375 F.Pour contents into a Pyrex-like casserole dish and arrange the eggplants on top.
For garnishing-sauté the onions for about 5 minutes over medium high heat, then add the half can of chopped tomatoes and let them cook for 10 minutes.
Add garnish on top of the casserole.
Cut the 3 tomatoes in half and place cut side face down onto the contents of the dish and cover with foil.
Bake for 45-50 minutes.

Serve over saffron steamed basmati rice.

Oven-baked tuna and tomato risotto

This oven-baked tuna and tomato risotto will please the family.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 small leek, trimmed, halved, washed, thinly sliced
• 2 garlic cloves, crushed
• 1 1/2 cups arborio rice
• 3 cups salt-reduced chicken stock
• 1/3 cup drained sun-dried tomatoes, thinly sliced
• 250g cherry tomatoes, halved
• 425g can tuna in oil, drained, flaked baby rocket, to serve

 

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based flame-proof casserole dish over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened.
2. Add rice. Stir to coat. Add stock and sun-dried tomato. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes.
3. Remove foil. Top with cherry tomato, cut side-up. Bake for 7 to 10 minutes or until liquid has almost absorbed. Remove from oven. Stir in tuna. Season with pepper. Serve topped with rocket leaves.

Notes

Budget tip: Replace cherry tomatoes with 4 small roma tomatoes, chopped, and save around $1.71 in total.