SALMON FISHCAKES

SALMON FISHCAKES

INGREDIENTS

• 2 x 200g cans smoked salmon fillets, well drained
• 2 eggs, separated
• 2 tablespoons mayonnaise
• 2 teaspoons wholegrain mustard
• 1 tablespoon chopped dill
• 1 teaspoon mild paprika
• 4 spring onions, finely sliced
• Grated rind and juice of 1 lemon
• 2 cups (120g) soft white breadcrumbs
• 1-2 tablespoons sunflower oil
• Low-fat tzatziki and lemon wedges, to serve

• METHOD

  • 1
    Preheat the oven to 180°C.
  • 2
    Place salmon, yolks, mayonnaise, mustard, dill, paprika, onions, lemon rind and juice, and half the crumbs in a food processor. Process to a coarse mixture and use your hands to shape 12 small patties.
  • 3
    Beat eggwhites lightly with a fork. Dip each patty into whites, then into remaining breadcrumbs. Refrigerate for 15 minutes.
  • 4
    Heat oil in a non-stick frypan over medium heat and cook patties for 1 minute each side until golden.
  • 5
    Transfer to a baking tray and bake for 5 minutes to warm through. Serve with tzatziki and lemon.

CHUNKY HUMMUS DIP

This hummus dip by recipe writer Mandy Biffin tastes fantastic with vegetable sticks or even spread on small toasted breads.

INGREDIENTS

• 800g canned chickpeas, rinsed, drained
• 1/4 cup (125ml) lemon juice (from about 3 lemons)
• 1/3 cup (80ml) olive oil
• 1 garlic clove, chopped
• 1 tablespoon tahini*
• Vegetable or taro chips* and carrot sticks, to serve

• METHOD

  • 1
    Place the chickpeas, juice, oil, garlic, tahini and 2 tablespoons water in a food processor and process to a chunky puree. Serve with chips and carrot sticks.

We'll turn anything with love into something "Australian"

HEALTHY SUMMER 'CHIKO' ROLLS THAT ARE WEEKNIGHT WORTHY

We'll turn anything with love into something "Australian". Ye olde chiko roll was stuffed with cabbage and deep-fried in batter. Instead, we’re wrapping rice paper around tangy, crunchy coleslaw and tucking in some roast chicken for a bit more chook in your chiko.

INGREDIENTS

• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 2 x 180g chicken breast fillets
• 1 carrot, cut into matchsticks
• 1 long red chilli, seeds removed, cut into matchsticks
• 1 Lebanese cucumber, seeds removed cut into matchsticks
• 1 tablespoon caster sugar
• 1/4 cup (60ml) rice vinegar
• 150g red cabbage, shredded
• 3 spring onions, thinly sliced
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 2 corn cobs, kernels removed
• 12 large rice paper wrappers
• Handful each picked coriander, mint and basil leaves
• Sweet chilli sauce, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Combine garlic and oil in a bowl, then season. Brush mixture over chicken to coat well. Place on a baking tray and roast for 15 minutes or until cooked through. Set aside to cool.
  • 2
    Combine carrot, chilli, cucumber, sugar and vinegar in a bowl with a pinch of salt. Set aside for 15 minutes to pickle. Drain.
  • 3
    Shred the roast chicken and add to the pickled vegetables with cabbage, spring onion, fish and soy sauce, and corn.
  • 4
    To assemble, dip 1 rice paper wrapper into a shallow bowl filled with warm water for 5 seconds, then place on a clean workbench. Pick up a small handful of filling, squeeze out any excess liquid, and place on the lower third of the rice paper. Top with coriander, mint and basil leaves. Fold in ends and roll up firmly to enclose filling.
  • 5
    Repeat with remaining wrappers and filling. Serve with sweet chilli sauce.

FRUIT LOAF WITH PASSION FRUIT SYRUP

Make breakfast extra special with a drizzle of passion

fruit syrup - it's perfect on ice cream and yogurt, too!

INGREDIENTS

• One slice fruit loaf or raisin toast
• Fresh ricotta
• Banana, sliced

Passion

fruit syrup

• 4 passionfruit
• 1/2 cup (110g) caster sugar
• 1 cup water

• METHOD

  • 1
    To make passionfruit syrup, place 1/2 cup (110g) caster sugar and 1 cup (250ml) water in a saucepan over low heat and simmer, stirring, for 5-8 minutes until syrupy.
  • 2
    Place the pulp of 4 passionfruit in a food processor and pulse for a couple of seconds. Stir into the syrup, then set aside to cool.
  • 3
    Toast a thick slice of fruit loaf and spread generously with ricotta. Top with sliced banana and drizzle with passionfruit syrup to serve.

SUMAC CHICKEN AND HUMMUS WRAPS

Perfect for picnics, these sumac chicken and hummus wraps are packed with fresh flavors.

INGREDIENTS

• 4 x 170g chicken breast fillets
• 1 1/2 tablespoons sumac
• 2 tablespoons olive oil
• 8 mountain bread wraps
• 200g mixed salad leaves
• 4 tomatoes, sliced
• 2 large avocados, sliced
• 1/2 cup coriander leaves
• 2/3 cup (160g) low-fat hummus

• METHOD

  • 1
    Halve the chicken breasts through the centre to make 8 thin fillets. Place in a bowl with sumac and oil. Season with salt and pepper and rub well into the chicken.
  • 2
    Heat a chargrill pan on medium-high heat. Cook the chicken, in batches, for 3-4 minutes on each side until cooked through and charred. Cover with foil and rest for 5 minutes.
  • 3
    Place the bread on a flat surface. Arrange the salad leaves, tomato, avocado and coriander in the centre of each. Dollop hummus over, then cut chicken into thin slices and place on top. Wrap to enclose, then serve immediately.

  • NOTES

    -

    Sumac is a lemony Middle Eastern spice from supermarkets and delis.

CARROT DIP

Start your dinner party with a Middle Eastern surprise sensation of carrot dip

INGREDIENTS

• 1kg carrots, peeled, cut into 2cm pieces
• 2/3 cup (165ml) extra virgin olive oil
• 2 teaspoons harissa (see note)
• 1 teaspoon ground cumin
• Pinch ground ginger
• 2 garlic cloves, roughly chopped
• 2 tablespoons red wine vinegar

• METHOD

  • 1
    Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve.

  • NOTES

    -

    Harissa is available from gourmet food shops.

CRUDITÉS WITH TUNA AND BEAN DIP

The crudites you use are dependant entirely on what you grow and find. Serve one larger bowl for sharing, or four small ones

INGREDIENTS

• 1 each red and yellow capsicum, thickly sliced, seeds removed
• 4 baby (Dutch) carrots, ends trimmed
• 4 snow peas
• 1 red witlof (Belgian endive), leaves separated (smaller inner leaves only)

Tuna & bean dip

• 400g can cannellini beans, rinsed, drained
• 185g can tuna in springwater, drained
• 1/2 teaspoon paprika, plus extra to garnish
• 1 tablespoon capers, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• A few thyme sprigs, to garnish

• METHOD

  • 1
    For the dip, place the beans, tuna, paprika, capers and lemon juice in a food processor or blender with some salt and pepper. Process briefly until a rough paste forms.
  • 2
    Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.