LAMB AND POTATO CURRY

This hearty winter Lamb curry is perfect for curing the Winter blues

INGREDIENTS

• 225g unsalted butter
• 1kg onions, chopped
• 100g fresh ginger, finely chopped
• 100g garlic cloves, chopped
• 4 medium-hot red chillies, finely chopped
• 1 tbs crushed pasilla chillies* or dried chilli flakes
• 2 x 400g cans chopped tomatoes
• 2 tbs ground turmeric
• 2 tbs ground cumin
• 2 tbs ground coriander
• 4 tbs sweet paprika
• 2kg lean lamb (such as leg),
• skin and excess fat trimmed, cut into 4cm pieces
• 400ml can coconut milk
• 1kg small waxy potatoes
• (such as kipfler or nicola), peeled, cut into 2-3cm pieces
• 2 tbs sunfl ower or canola oil
• 2 tbs black mustard seeds
• 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish

• METHOD

  • 1
    Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic, red chilli and crushed pasilla chillies or dried chilli flakes and cook, stirring occasionally, for 20-30 minutes until the onion mixture is soft and lightly browned.
  • 2
    Spoon the onion mixture into a blender or food processor and blend to a smooth paste. Return to the pan and add the tomatoes, spices, lamb, coconut milk, 300ml water and 4 teaspoons salt, then bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 11/4 hours. Stir in the potatoes, cover and continue to cook for 20-25 minutes until potatoes are tender. (If you’re making this curry the day before, cool to room temperature, then refrigerate until needed.)
  • 3
    Shortly before serving, heat the oil in a small saucepan over medium heat. Add the mustard seeds and leave them to sizzle vigorously for a few seconds. Add them to the piping-hot curry and stir in with the coriander and more seasoning, if necessary. Sprinkle with extra coriander leaves to garnish.

  • NOTES

    -

    This curry tastes all the better if it has been allowed to stand for a day. Allow it to cool, then store in an airtight container in the fridge. Pasilla chillies are available from specialty spice shops.

ROASTED CARROT SOUP WITH GOAT'S CHEESE TOAST

INGREDIENTS

• 1kg carrots, halved, cut into 3cm pieces
• 3cm piece ginger
• 100ml extra virgin olive oil, plus extra
• 1½ tsp cumin seeds
• 1 tsp coriander seeds
• 8 sprigs thyme, leaves picked
• 2 onions, skin on and whole
• 200g speck, rind removed
• 1 large bulb garlic plus 1 clove minced
• 1L chicken or vegetable stock
• 400g can chickpeas, drained and rinsed
• Micro coriander to serve (optional)
• 4 slices sourdough, toasted
• 150g goat’s cheese

• METHOD

  • 1
    Preheat oven to 200ºC
  • 2
    Place the carrots and ginger in a casserole, then add 2 tbs oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and ½ tsp cracked pepper. Toss to combine.
  • 3
    Add the onions, speck and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender.
  • 4
    Add the stock and 1 cup (250ml) water to the pan and cook for a further 10 minutes or until hot.
  • 5
    Remove from oven. Squeeze garlic from the bulb and peel the onion. Use a stick blender to process the contents of the casserole until smooth. Return to oven or place on stovetop to heat if required.
  • 6
    Heat ¼ cup (60ml) oil in a frypan over medium-high heat. Add chickpeas and ½ tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp. Drain, then season with salt. Top soup with chickpeas and coriander. Serve with sourdough spread with goat’s cheese.

SPICED MAPLE PUMPKIN WITH COCONUT YOGURT AND LIME

A nutritional side dish that is not only healthy but the whole family will enjoy.

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1/2 tsp ground cinnamon (we used Woolworths Select)
• 1.5kg Jap pumpkin, cut into wedges
• Coconut yoghurt, lime wedges and coriander leaves, to serve

Maple and cinnamon dressing

• 1 tbs tamarind puree
• 2 tbs maple syrup
• 1 tbs light soy sauce
• 1 tsp ground cinnamon (we used Woolworths Select)
• Juice of 1/2 lime
• 1/4 cup (60ml) olive oil

• METHOD

  • 1
    Preheat oven to 220°C. Grease and line a large baking tray with baking paper.
  • 2
    Whisk oil and cinnamon in a small bowl. Season, then rub all over the pumpkin to coat. Place pumpkin wedges upright on tray so skin is in contact with tray.
  • 3
    Roast for 40 minutes or until tender and edges are slightly charred.
  • 4
    Meanwhile, for the dressing, combine tamarind, maple syrup, soy, cinnamon and lime juice in a small bowl. Gradually whisk in the oil until well combined.
  • 5
    Place the pumpkin on a large platter, drizzle over dressing and serve with yoghurt, lime and coriander.

 MODERN CHICKEN STROGAN OFF

INGREDIENTS

• 1 tsp smoked paprika
• 1 tbs extra virgin olive oil
• 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms
• 4 sprigs oregano
• 2 garlic cloves, sliced
• 1⁄2 cup (125ml) white wine
• 1⁄2 cup (125ml) sour cream
• 1 tbs Dijon mustard
• 2 bunches broccolini, blanched
• Micro radish, to serve (optional)

• METHOD

  • 1
    Season the underside (not skin) of the chicken with paprika, salt and pepper.
  • 2
    Drizzle oil in a frypan then place chicken skin side down in the cold pan.
  • 3
    Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through.
  • 4
    Remove from the pan and keep warm, keeping fat in the pan. Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
  • 5
    Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
  • 6
    Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.

PEPPER SALMON ESCALOPES WITH DILL PESTO

A fast and fresh salmon dish served with an easy dill dressing. Healthy with a zing of delicious

INGREDIENTS

• 800g salmon fillet (skin on), pin-boned
• Finely grated zest and juice of 1/2 lemon
• 2 tbs extra virgin olive oil
• 1/2 tsp ground white pepper
• Micro basil, to serve

Dill Pesto

• 1/2 cup dill, finely chopped
• 11/2 cups chopped flat-leaf parsley leaves
• 1/3 cup (25g) finely grated parmesan
• 150ml extra virgin olive oil
• 1/3 cup (55g) almonds, chopped
• 2 anchovy fillets in oil, drained, finely chopped
• 1 garlic clove, grated
• Juice of 1/2 lemon

• METHOD

  • 1
    For the pesto combine all the ingredients in a bowl and season to taste. Set aside.
  • 2
    Slice salmon on a 45-degree angle into 2cm-thick slices. Combine lemon zest and juice, oil, pepper and 1/2 tsp salt in a bowl.
  • 3
    Brush over salmon. Heat a non-stick frypan over medium-high heat. In batches, cook salmon, skin-side down, for 11/2 minutes or until crisp, then turn and cook for a further 30 seconds or until cooked to your liking.
  • 4
    Scatter with basil and serve with pesto.

SHANNON BENNETT'S QUICK STIR-FRIED LAMB FILLET WITH CRISPY ONIONS

INGREDIENTS

• 1⁄2 cup (125ml) sunflower oil
• 2 small red onions, cut into rings
• 2 eggwhites, lightly beaten
• 1/2 cup (65g) rice flour
• 2 x 300g lamb backstraps
• 100ml oyster sauce
• 1 tbs sesame oil
• 2 garlic cloves, crushed
• 11⁄2 cups (300g) brown rice, cooked
• 1 cup (200g) frozen soya beans or podded broad beans, blanched
• 4 radishes, thinly sliced
• Micro coriander and black sesame seeds to serve (optional)

• METHOD

  • 1
    Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour.
  • 2
    Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.
  • 3
    Coat lamb in 1⁄4 cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.
  • 4
    Add sesame oil and garlic to the pan and cook for 1 minute or until fragrant then add the rice and stir to coat. Add the remaining oyster sauce and cook, tossing for 2-3 minutes, then divide between bowls.
  • 5
    Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds.

GOAT'S CHEESE TART WITH CHIA SEED PASTRY

INGREDIENTS

• 1 2/3 cups (250g) plain flour
• 175g chilled unsalted butter, chopped
• 2 tablespoons black chia seeds
• 4 eggs, plus 1 egg yolk
• 2 red onions, thinly sliced
• 1 tablespoon chopped thyme leaves
• 1 1/2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 300ml pure (thin) cream
• 300g soft goat's cheese
• Fresh seasonal produce, to top

• METHOD

  • 1
    Place flour, 125g butter and 1/2 tsp salt in a food processor and process until mixture resembles fine crumbs. Add chia seeds, 1 egg and 1 tbs iced water, and pulse until mixtures comes together in a smooth ball. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes. Melt remaining 50g butter in a frypan over medium-low heat. Add onion and thyme, and cook, stirring occasionally, for 30 minutes or until onion is soft. Add sugar and vinegar, then cook for a further 5 minutes or until onion is caramelised. Set aside to cool.
  • 2
    Grease a 26cm loose-bottom tart pan. Roll out pastry on a lightly floured work surface to 3mm thick, then use to line prepared pan. Chill for 15 minutes.
  • 3
    Preheat the oven to 190°C.
  • 4
    Prick pastry base with a fork, then line with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5-6 minutes until the pastry is pale golden. Reduce the oven temperature to 170°C.
  • 5
    Meanwhile, place the remaining 3 eggs and yolk in a clean food processor with the cream and goat's cheese. Season and whiz until smooth. Spread onion mixture over pastry base, spread over the goat's cheese mixture, then return tart to the oven for 25 minutes or until filling is just set. Cool in the pan for 10 minutes.
  • 6
    To serve, top with the beetroot, fig and pomegranate salad with goat’s cheese.