COLD CHICKEN SALAD WITH DIJONNAISE

Perfect for a weekday packed lunch or a summer picnic, the fresh flavours of this chicken salad will shine

INGREDIENTS

• 1 x 250g cold poached chicken breast, sliced into thin shreds
• 1 carrot, peeled, halved, thinly sliced
• 1 small red apple, cubed
• 8 -10 walnuts
• 1 celery stalk, thinly sliced
• 1 tbs whole-egg mayonnaise
• 1 tbs Dijon mustard
• 1 cup shredded green cabbage
• Lemon juice, to taste

• METHOD

  • 1
    Combine the shredded chicken, carrot, apple, walnuts and celery in a bowl. Stir through the mustard and mayonnaise and season with salt and pepper to taste.
  • 2
    Divide the shredded cabbage between two plates, then squeeze over a little lemon juice and pile the chicken salad on top.

CHICKEN ZEBRA SANDWICHES

INGREDIENTS

• 2 cups (320g) shredded cooked chicken
• 3 tablespoons whole-egg mayonnaise
• 1 tablespoon chopped flat-leaf parsley
• 2 celery stalks, finely chopped
• 6 slices each rye and multigrain bread

• METHOD

  • 1
    Mix filling ingredients in a bowl. Season, then spread filling over rye bread and top with multigrain. Remove crusts and cut each sandwich in half.

DULCE DE LECHE BANANA BREAD

Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

INGREDIENTS

• 1 1/4 cup (300g) sour cream
• 100ml thickened cream
• 1 tsp bicarbonate of soda
• 125g unsalted butter, melted, cooled
• 250g caster sugar
• 2 eggs, lightly beaten
• 1 tsp ground cinnamon
• 2 cups (300g) plain flour, sifted
• 1 tsp baking powder
• 50g dark chocolate chips
• 2 large ripe bananas, mashed
• 1 cup (100g) walnuts, toasted, chopped
• 1/3 cup (110g) dulce de leche (South American milk caramel)
• 125g pure icing sugar, sifted
• 11/2 tbs espresso, cooled

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a 28 x 12cm loaf pan with baking paper.
  • 2
    Combine sour cream, thickened cream and bicarb in a large bowl. Set aside for 10 minutes or until bubbles appear on the surface. Add butter, sugar and eggs, and stir to combine. Stir through cinnamon, flour and baking powder, then add choc chips, bananas and half the walnuts. Swirl through dulce de leche. Spread into pan and bake for 1 hour or until a skewer inserted into the centre comes out clean (cover loosely with foil if browning too quickly). Cool for 10 minutes, then turn out onto a wire rack to cool completely.
  • 3
    Combine icing sugar and espresso until a soft icing forms. Drizzle over banana bread and top with remaining walnuts.

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.