WAGON SLICE

WAGON SLICE

sugar Free

INGREDIENTS

• 180g almond meal
• 80g shredded coconut
• 100ml rice malt syrup
• 1 egg, lightly beaten
• 1 cup (250ml) coconut oil, melted, cooled
• 2 titanium-strength gelatine leaves
• 2 cups (500ml) coconut cream
• 2 cups (200g) raw cacao powder, plus 1 tsp extra to dust
• strawberry chia jam
• 250g strawberries, hulled, chopped
• 1/2 cup (125ml) rice malt syrup
• 1 tsp vanilla bean paste
• 1/4 cup (40g) white chia seeds

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line the base and sides of a 12cm x 22cm x 5cm-deep baking pan with baking paper.
  • 2
    To make the base, combine almond meal, shredded coconut, rice malt syrup, egg and 1/3 cup (80ml) coconut oil in a bowl, then press evenly into base of pan. Bake for 20 minutes or until light golden. Remove from oven and cool.
  • 3
    For the strawberry chia jam, place strawberries, malt syrup and vanilla in a saucepan over medium heat and cook for 10 minutes or until slightly broken down. Remove from heat and fold through the chia seeds. Set aside to cool completely, then spread over the biscuit base. Chill for 30 minutes to softly set.
  • 4
    Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the coconut cream in a saucepan over medium heat. Squeeze excess water from the gelatine and add to pan, stirring until melted and combined. Strain into a bowl and cool completely to room temperature. Stir, then pour over chia jam and chill for a further 3 hours or until firm and set.
  • 5
    Combine cacao and remaining 170g melted coconut oil in a bowl and stir until smooth. Using baking paper, gently remove slice from baking pan and place on a wire rack set over a tray. Pour cacao mixture evenly over the top, then working quickly before it sets, tilt rack from side to side slightly to allow cacao mixture to evenly coat the edges. Set aside at room temperature for 20 minutes to set.
  • 6
    Dust with extra cacao, then serve.

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.