STICKY QUINOA AND CHICKEN MEATBALL LETTUCE CUPS

With twice the protein of other grains and all essential amino acids to keep you healthy, these tasty meatballs make the perfect mid-week dinner.

INGREDIENTS

• 1/2 cup (100g) quinoa
• 500g chicken mince
• 2 tbs finely chopped Thai basil, plus extra whole leaves to serve
• 1 tbs finely grated ginger
• 2 garlic cloves, crushed
• 2 slices stale wholegrain bread, very finely chopped
• 2 tbs sunflower oil
• 100ml kecap manis (Indonesian sweet soy sauce)
• 2 tbs rice wine vinegar
• 2 baby cos lettuces, leaves separated
• 3 cukes, thinly sliced into ribbons
• 4 small red chillies, very thinly sliced on an angle
• Chopped peanuts, to serve

• METHOD

  • 1
    Place quinoa and 3/4 cup (185ml) water in a small pan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until all water is absorbed.
  • 2
    Spread quinoa over a baking tray and chill for 10 minutes to cool completely. Place quinoa in a bowl with chicken, basil, ginger, garlic and bread. Season, then stir to combine. Form into walnut-sized balls.
  • 3
    Heat oil in a frypan over medium-high heat. Add the meatballs and cook, turning, for 6-8 minutes until golden and almost cooked through. Add kecap manis, rice vinegar and 1/4 cup (60ml) water and cook, swirling pan, for a further 2-3 minutes until reduced, sticky and meatballs are cooked.
  • 4
    Serve meatballs in lettuce cups with cukes, chilli and peanuts

CHOPPED CHILLI CHICKEN STIR FRY

Which came first? Chicken and egg come together in this easy weeknight fix.

INGREDIENTS

• 1/4 cup (60ml) peanut or sunflower oil
• 250g purple eggplants, chopped if large
• 100g pea eggplants (from Asian grocers), blanched
• 1 bunch spring onion, sliced
• 1/4 cup (75g) fermented chilli bean paste (from Asian grocers)
• 2 long red chillies, thinly sliced
• 1 bunch Thai basil, leaves picked
• 500g chicken mince
• Steamed rice and fried eggs, to serve

• METHOD

  • 1
    Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  • 2
    Divide rice, chicken and eggs among plates. Top with remaining basil and chilli.

PEAR AND GORGONZOLA SALAD

This sophisticated salad is ready in minutes.

INGREDIENTS

• 3 large ripe pears or 6 pear halves, drained and dried
• 1/2 lemon, juiced
• Baby salad leaves
• 4 tablespoons good-quality bought vinaigrette
• 300g Gorgonzola cheese, crumbled

• METHOD

  • 1
    Slice the pears thinly and toss in the lemon juice.
  • 2
    Combine salad leaves with the vinaigrette, divide among the plates, and top with the pear and crumbled cheese.

CHICKEN AND APRICOT TAJINE

Unlock exotic aromas and fabulous flavours with this tantalising chicken tagine.

INGREDIENTS

• 1 small chicken or 2 spatchcock, cut into pieces
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 2 onions, thinly sliced
• 500ml chicken stock
• 1/2 teaspoon saffron threads
• 3 cloves garlic, crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 300g apricot halves
• 2 bay leaves
• 200g instant couscous
• 2 tablespoons chopped pistachio nuts
• Fresh coriander, to garnish

• METHOD

  • 1
    Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.
  • 2
    Add onion to the pan and cook for 3-4 minutes until golden.
  • 3
    Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.
  • 4
    Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.
  • 5
    Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander

MANGO AND TOMATO CURRY

Mango adds a delicious sweetness to this vegetarian curry. Enjoy this dish in winter by using preserved mangoes in juice or syrup

INGREDIENTS

• 2 tablespoons sunflower oil
• 1 teaspoon black mustard seeds
• 3 teaspoons good-quality medium curry powder
• 2 teaspoons ground turmeric
• 50g fresh ginger, grated
• 1 long green chilli, deseeded, thinly sliced
• 10 fresh curry leaves (see note)
• 4 cardamom pods, lightly crushed
• 2 garlic cloves, sliced
• 1 onion, thinly sliced
• 1 large mango, sliced or 700g preserved mango, drained and dried
• 6 tomatoes, core and seeds removed, cut into wedges
• 400ml coconut milk
• 2 tablespoons chopped coriander leaves
• 1/3 cup toasted cashews, roughly chopped
• Steamed white medium grain rice, to serve

• METHOD

  • 1
    Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.
  • 2
    Stir through coriander and cashews, then serve the curry with steamed rice.
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WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

Replacing conventional tacos for lettuce cups and serving them with a 'green veganaise' that's bursting with healthy ingredients means this is one recipe you don't have to feel bad about enjoying. Recipe: Fish 'tacos' with green veganaise and kraut

INGREDIENTS

• 8 skinless flathead fillets (or other flaky white fish), pin-boned
• 1/2 tsp each smoked paprika (pimenton), ground cumin and ground coriander
• 1/4 cup (60ml) extra virgin olive oil
• 1 flour tortilla, cut into small pieces
• 1 butter lettuce, leaves separated
• Sauerkraut, sliced cucumber and micro coriander, to serve

Green veganaise

• 1 tbs extra virgin olive oil
• 1 cup (120g) frozen peas, blanched, refreshed
• 80g silken tofu
• Juice of 1 lime
• 1 bunch coriander, leaves picked
• 2 tbs oregano leaves
• 1 jalapeno, finely chopped
• 1 garlic clove, finely chopped
• 1 tbs apple cider vinegar

• METHOD

  • 1
    Place flathead, spices and 2 tbs oil in a bowl. Set aside to marinate for 10 minutes.
  • 2
    For veganaise, whiz all ingredients in a food processor until smooth. Season.
  • 3
    Heat a large non-stick frypan over medium heat. Add remaining 1 tbs oil and tortilla pieces. Cook, turning, for 5-6 minutes or until golden. Remove and drain on paper towel.
  • 4
    Season fish with salt and add to pan. Cook, turning once, for 6-7 minutes or until cooked through.
  • 5
    Serve fish on lettuce with veganaise, sauerkraut, cucumber, micro coriander and tortilla.

Nothing says comfort food quite like slow-cooked chicken for dinner. Full of flavour and guaranteed to please.

SLOW-COOKED CHICKEN WITH BROWN RICE AND AVOCADO

INGREDIENTS

• 1 tbs olive oil
• 1 whole chicken, quartered (use kitchen scissors or poultry shears to do this)
• 1 onion, chopped
• 1 bunch coriander, leaves picked, roots cleaned and chopped
• 4 garlic cloves, peeled
• 1 tsp each dried oregano, ground cumin and dried chilli flakes
• 1 1/2 tsp smoked paprika (pimenton)
• 2 tbs tomato paste
• 6 roma tomatoes, roughly chopped
• 500ml chicken stock
• Steamed brown rice, sliced avocado, shredded spring onion, micro coriander and canned tomatillo (Mexican tomatoes – from selected grocers), to serve 

• METHOD

  • 1
    Heat the oil in a large saucepan over medium-high heat and season chicken with salt. Cook chicken pieces, skin-side down, for 6 minutes or until skin is golden. Turn, then cook for a further 4 minutes or until golden. Remove from pan and set aside.
  • 2
    Add the onion, coriander root and garlic to the same pan and cook, stirring, for 5 minutes or until softened. Add dried oregano, spices and tomato paste, and cook, stirring, for 2 minutes or until fragrant. Add tomato and stir to coat, then add stock and bring to the boil.
  • 3
    Return chicken to pan, cover with a lid and reduce heat to medium-low. Simmer, stirring occasionally, for 1 hour 30 minutes or until chicken is very tender. Remove chicken from pan and set aside. Increase heat to medium and simmer, uncovered, for a further 15 minutes to thicken. Season.
  • 4
    Remove skin from chicken, then shred the meat, discarding bones. Return chicken to sauce, stirring to warm through.
  • 5
    Serve with rice, avocado, tomatillo, and mixed micro coriander and spring onion.