ONE-BOWL VEGETARIAN KIBBEH WITH VINE LEAVES

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing

SERVES

8

PREP TIME

10 mins

COOK TIME

45 mins

INGREDIENTS

13

DIFFICULTY

Easy

INGREDIENTS

• 2 tbs olive oil
• 1 onion, finely chopped
• 3 tsp ground allspice
• 1 tsp ground coriander
• 1/2 tsp sweet paprika
• 1/2 cup (70g) finely chopped vine leaves in brine, plus extra whole vine leaves to serve
• 2 large eggplants, roughly chopped
• 2/3 cup (100g) pine nuts
• 225g haloumi, grated
• 1 cup (160g) burghul (cracked wheat – from grocers)
• 1 red onion, thinly sliced
• 2 tbs red wine vinegar
• Pomegranate seeds, marinated labneh and baby parsley leaves, to serve

METHOD

• 1
  Preheat oven to 180°C. Grease a 20 x 30cm lamington pan and line with baking paper.
• 2
  Heat oil in a frypan over medium heat. Add onion and cook for 3 minutes or until softened. Add spices and chopped vine leaves, and stir to combine. Transfer to a large bowl and set aside to cool.
• 3
  Place eggplant in a food processor and whiz until finely chopped. Add to onion mixture with pine nuts, haloumi, burghul and 1 tbs salt flakes. Toss to combine, then press into prepared pan.
• 4
  Using a sharp knife, make a criss-cross pattern on top for easy portioning. Bake for 30 minutes, then increase heat to 220°C and bake for a further 15-20 minutes or until golden.
• 5
  Meanwhile, place the red onion in a bowl with 1 tsp salt. Add vinegar and set aside for 5 minutes to pickle slightly.
• 6
  Transfer kibbeh to a platter. Serve with pickled onion, pomegranate, labneh, baby parsley leaves and extra vine leaves.

ROASTED BUTTERNUT PUMPKIN WITH HERB OIL AND GOAT'S CHEESE

Perfect as a side dish or as a meat-free main, these butternut pumpkins are packed with flavor

INGREDIENTS

• 2 butternut pumpkins, halved
• 100g goat’s cheese, crumbled
• 50g pepitas (pumpkin seeds), toasted
• Micro herbs to serve (optional)

Herb oil

• 100ml extra virgin olive oil
• 2 garlic cloves, crushed
• 10 sprigs thyme, leaves pickled
• 3 sprigs rosemary, leaves picked
• ½ bunch sage

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Score pumpkin halves with a diagonal cut, making sure you don’t go through the skin. Place on a large, lined baking, cut sides facing up.
  • 3
    Place all the herb oil ingredients into a food processor. Season and whiz until well combined. Rub half the herb oil over the pumpkin. Roast for 1 hour at 180°C or until the flesh is tender.
  • 4
    Serve topped with goat’s cheese, toasted pepitas, micro herbs and remaining oil.
  • 
    

Honey-Garlic Slow Cooker Chicken Thighs

"I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables."

Ingredients

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup

• 1/3 cup honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

Directions

1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3. Cook on Low for 6 hours.

Slow Cooker Lemon Garlic Chicken

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter

• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Directions

• Prep
  15 m
• Cook
  3 h 15 m
• Ready In
  3 h 30 m

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
4. 
   

Greek Style Garlic Chicken Breast

Ingredients

•  4 skinless, boneless chicken breast halves
• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 teaspoons crushed garlic

• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1/3 teaspoon paprika

HOW TO MADE IT

• Prep
  10 m
• Cook
  25 m
• Ready In
  1 d 35 m

1. Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2. Preheat grill for medium heat, and lightly oil grate.
3. Cook chicken on grill until meat is no longer pink and juices run clear.

SALMON ROULADE WITH CRAB SAUCE

They may look complicated but these delicate and impressive salmon rolls are surprisingly easy to prepare.

INGREDIENTS

• 6 (about 120g each) skinless salmon fillets, pin-boned
• 3 tablespoons (1/4 cup) plain flour, plus 2 teaspoons extra for sauce
• 1 tablespoon sweet paprika
• 1 tablespoon dried thyme
• 2 tablespoons extra virgin olive oil
• 2 cups grape tomatoes, halved
• 1/2 teaspoon cayenne pepper
• 150ml dry white wine
• 1 cup (250ml) thick cream
• 250g fresh crabmeat
• 2 tablespoons basil leaves, finely sliced, plus extra leaves to garnish

• METHOD

  • 1
    To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
  • 2
    Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
  • 3
    Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
  • 4
    Preheat oven to 160°C.
  • 5
    Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other flat side, then place on a tray in the oven for 5 minutes until just cooked.
  • 6
    Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
  • 7
    Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.

CRUNCHY SPROUT SLAW

The bite you get from this slaw’s raw elements brings some welcome freshness to the table.

INGREDIENTS

• 600g brussels sprouts
• 2 carrots, different colours if possible, peeled
• 1 kohlrabi, peeled
• 8 radishes, different colours if possible
• 2 small red onions
• 2 tsp red wine vinegar
• 1 tsp English mustard
• 1/4 cup (60ml) extra virgin olive oil
• 1 long red chilli, seeds removed, finely chopped
• 1 bunch chervil, half finely chopped
• 1/4 cup (25g) flaked almonds

• METHOD

  • 1
    Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, kohlrabi and radishes. Combine in a large bowl and set aside.
  • 2
    Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly.
  • 3
    In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chilli and finely chopped chervil.
  • 4
    Place almonds in a frypan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside.
  • 5
    When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds and top with remaining chervil.