SUNDAY ROAST LAMB WITH CAULIFLOWER COUSCOUS

INGREDIENTS

• 1/2 cup (125ml) extra virgin olive oil
• 2kg lamb shoulder (bone in)
• 1 onion, chopped
• 2 each celery stalks and carrots, chopped
• 2 garlic cloves, chopped
• 1kg ripe tomatoes, chopped
• 1 cup (250ml) white wine
• 2 cups (500ml) chicken or veal stock
• 1 small cauliflower, cut into florets
• 1 small bunch mint leaves, chopped
• 1 bunch spring onions, finely chopped
• Juice of 1 lemon
• Micro radish, to serve

• METHOD

  • 1
    Preheat oven to 160°C. Heat 2 tbs oil in a flameproof casserole over medium-high heat. Season lamb, then cook, turning, for 6-8 minutes until browned all over. Remove and set aside. Reduce heat to medium.
  • 2
    Add onion, celery and carrot, and cook for 3-4 minutes until softened. Add garlic and cook for a further 1-2 minutes until fragrant. Add tomatoes, wine and stock, scraping the bottom of the pan with a spoon. Return lamb to casserole. Bring to a simmer, cover surface with a circle of baking paper and lid. Bake for 3 hours or until tender. Remove lamb from casserole and rest, loosely covered with foil,until ready to serve.
  • 3
    Return the casserole to medium heat, bring sauce to a simmer and cook for 15 minutes or until thick.
  • 4
    Meanwhile, to make couscous, place cauliflower in a food processor and whiz until it resembles small crumbs. Combine with the mint, onion, lemon juice and remaining 1/3 cup (80ml) oil. Season.
  • 5
    Place in a frypan over medium heat and toss for 3-4 minutes until warm. Serve the lamb with couscous, micro radish and reduced sauce.
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DUKKAH-ROLLED EGGS WITH FREEKEH AND BEETROOT

INGREDIENTS

• 3/4 cup (125g) freekeh
• 1 large raw beetroot, peeled, grated
• 1 tablespoon pomegranate molasses
• 1/4 cup (60ml) extra virgin olive oil
• Juice of 1 lemon
• 1 bunch English spinach, trimmed, blanched
• 8 soft-boiled eggs, peeled

Dukkah

• 1 1/2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon whole black peppercorns
• 80g unsalted pistachios, toasted
• 80g unsalted almonds, toasted
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground turmeric
• 1/4 cup (35g) sesame seeds, toasted

• METHOD

  • 1
    Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.
  • 2
    Meanwhile for the dukkah, place coriander seeds, cumin seeds and peppercorns in a dry frypan over high heat, tossing for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, toasted spice mix and sesame seeds, then pulse to combine.
  • 3
    Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.

VEGETABLE SAMOSA PIES (VEGETARIAN)

INGREDIENTS

• 500g potatoes, peeled, cut into 1cm cubes
• 350g kumara, peeled, cut into 1cm cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground ginger
• 2 teaspoons mild curry powder
• 2 garlic cloves, crushed
• 1 cup (120g) frozen peas
• 400g can chopped tomatoes, drained of excess liquid
• 2 tablespoons chopped coriander leaves
• 1 egg, beaten
• 1 tablespoon lemon juice
• 8 sheets filo pastry
• 80g unsalted butter, melted
• 1 1/2 tablespoons sesame seeds
• Mango chutney, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Place a baking sheet in the oven to heat (this will give the pies a crisp base), and grease 6 individual pie dishes.
  • 2
    Cook the potato and kumara in boiling salted water until tender, then drain well and set aside.
  • 3
    Heat the oil in a deep frypan over medium heat, add the onion and cook, stirring, for 2 minutes or until soft.
  • 4
    Add the cumin seeds, ground ginger and curry powder and stir for 1 minute or until fragrant. Add the garlic, peas, tomatoes, potato and kumara and cook, stirring, for 2 minutes. Stir in the coriander, then remove from the heat and set aside to cool. Stir the egg and lemon juice into the cooled mixture and season to taste.
  • 5
    Place the pastry on a work surface and cover with a damp tea towel. Lay out one sheet and brush with melted butter, then place another sheet of pastry on top, repeating until you have 4 layers. Use scissors to cut into six 14cm squares and use to line the dishes, leaving some overhanging. Fill the pastry with the vegetable mixture.
  • 6
    Place another sheet of filo on the bench, then place another sheet of pastry on top, repeating with remaining pastry. Using scissors or a round pastry cutter, cut six 14cm-diameter circles and place on top of each pie. Fold the excess pastry over the lids and pinch to secure. Brush the tops with extra butter and sprinkle with sesame seeds. Place pies on the preheated tray and bake for 20 minutes or until golden. Serve warm with mango chutney.

QUICK CHICKEN ROAST

QUICK CHICKEN ROAST

Serve up a golden roasted chicken with this simple one-tray bake recipe.

INGREDIENTS

• 6 thyme sprigs, leaves picked
• 4 anchovies in oil, drained, chopped
• 2 teaspoons dried oregano
• 1 teaspoon chilli flakes
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• Finely grated zest of 1 lemon
• 8 chicken thighs (bone in, skin on)
• 800g baby kipfler potatoes, halved lengthways
• 100g speck or streaky bacon, cut into 5mm-thick batons
• 250g baby truss tomatoes

• METHOD

  • 1
    Preheat the oven to 200C.
  • 2
    Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
  • 3
    Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
  • 4
    Squeeze over roasted lemon juice to serve.
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VEGETABLE CASSEROLE WITH SIMMERED EGGS (VEGETARIAN)

INGREDIENTS

• 125ml (1/2 cup) olive oil
• 1 onion, peeled, chopped
• 2 potatoes, peeled, chopped
• 2 carrots, peeled, chopped
• 1 garlic clove, crushed
• 500g zucchinis, cut into 1cm pieces
• 1 1/2 cups tomato passata*
• 1 teaspoon dried oregano
• 20ml (1 tablespoon) red wine vinegar
• 3-4 free-range eggs
• 4 tablespoons grated parmesan cheese
• Crusty bread, to serve

• METHOD

  • 1
    Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden. Add the garlic and zucchini and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 3 cups of water. Season.
  • 2
    Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
  • 3
    Make 3-4 small indents in casserole and break in 3-4 eggs. Partially cover and cook for 10 minutes or until eggs have set.
  • 4
    Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.

  • NOTES

    -

    * Tomato passata (or sugo) is sieved tomatoes. From greengrocers and delis.

ALMOND BUTTER CHICKEN SATAY WITH ASIAN SLAW

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

INGREDIENTS

• 2 tbs coconut oil
• 1 lemongrass stalk (inner core only), finely chopped
• 2 garlic cloves, finely grated
• 5cm piece ginger, finely grated
• 1/2 red onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tsp coconut sugar
• 2 tsp tamarind paste
• 2 tbs tamari
• 1/2 cup (125g) almond butter
• Juice of 3 limes
• 1/2 Chinese cabbage (wombok), finely shredded
• 1/4 red cabbage, finely shredded
• 2 kale leaves, finely shredded
• 1/4 cup (35g) sesame seeds, toasted
• 2 tsp sesame oil
• 8 (800g) chicken thigh fillets, cut in half

• METHOD

  • 1
    To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  • 2
    Place all cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  • 3
    Preheat a barbecue or chargrill pan to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

  • NOTES

    -

    You will need 16 small metal skewers. If using wooden skewers, soak in cold water for 15 minutes.

BEETROOT RISOTTO WITH GOATS' CHEESE AND WALNUTS (VEGETARIAN)

We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.

INGREDIENTS

• 450g can whole baby beetroot
• 600ml vegetable stock
• 50g unsalted butter
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 2 teaspoons chopped fresh thyme leaves
• 150ml red wine
• 75g walnuts, roughly chopped
• 125g soft goats' cheese
• Wild rocket leaves, to serve

• METHOD

  • 1
    Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
  • 2
    Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
  • 3
    Add the rice and thyme and stir to coat the rice grains in the butter.
  • 4
    Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
  • 5
    Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
  • 6
    Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
  • 7
    To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.