Recipes
SPICED LAMB SHANKS WITH QUINCE AND CHICKPEAS
The arrival of cooler autumn evenings signals the start of slow cooking, filling the home with mouthwatering aromas.
Recipe
The arrival of cooler autumn evenings is a signal for slow cooking to begin, filling the home with mouthwatering aromas.
This dish only takes a couple of hours for the meat to fall off the bone, become meltingly tender and absorb the warm spice tones of cardamom, cumin and cinnamon.
The sour-sweetness of the pomegranate molasses and quince adds a tartness to balance out the richness of the lamb. The meal can be made ahead, refrigerated and will taste even better the next day (see note). Serve with a green salad.
Serves 4
Heat 2 tablespoons of olive oil in a heavy-based pot, just large enough to lay the shanks side by side (an enamel cast iron casserole is good), over a medium-high heat.
Add the shanks and cook for 8 minutes, turning meat every 2 minutes to brown well all over. Remove the shanks to a plate and wipe out the pot with paper towel. Reduce heat to medium. Add the remaining oil and onions and cook for 5 minutes until softened, stirring occasionally.
Add the spices, stirring until aromatic, about a minute. Add the stock, pomegranate molasses, lemon juice and lemon peel, salt and a generous grinding of pepper and gently stir to combine ingredients. Add the quince and bring to a gentle low simmer, reducing the heat if necessary, as the quince flesh can break up if cooked too rapidly.
Cook for 15-20 minutes until quince are just tender when pierced with a point of a knife, then using a slotted spoon transfer to a plate and set aside. Stir the tomatoes into the pot, then arrange the shanks to sit side by side, cover the surface with a piece of baking paper, then with a tight-fitting lid.
Increase the heat and bring to a simmer, then reduce heat to low and cook at a gentle simmer for 11/2 hours, turning the meat 2-3 times. Remove lid, add the chickpeas and continue cooking for 30 minutes.
At this stage the meat should be almost falling off the bone, if preferred the meat can be removed and returned to pot, discarding the bone, or leave with the bone intact. Add the quince segments and cook for 2 minutes to heat through.
Taste and add extra salt, if necessary.
To serve, ladle into serving bowls. Scatter over coriander to garnish.
Note: If making a day ahead of serving, cool to room temperature and refrigerate overnight. The next day remove any solidified fat from the surface and discard. Reheat over a low-medium heat to warm through.
Ingredients
60ml (¼ cup) olive oil
4 lamb shanks
1 onion, finely sliced
5 cardamom pods, gently crushed to split
2 teaspoons ground cumin
1 teaspoon ground allspice
1 cinnamon stick
11/2 teaspoons sea salt
black pepper
750ml (3 cups) chicken or vegetable stock
2 tablespoons pomegranate molasses
Juice of a lemon
peel of a lemon, pith removed
2 quince, peeled, quartered and core removed
420g can crushed tomatoes
1 cup cooked chickpeas (or 420g can, drained)
1/3 cup coriander leaves, roughly chopped
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PARSNIP AND CELERIAC MASH
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves.
Recipe
As the days cool down during autumn, parsnip and celeriac hit the fresh produce market shelves. The colder the evening the sweeter the taste, as the sugar content increases. For anyone unfamiliar with celeriac, creating a mash is a wonderful introduction and an alternative to potatoes.
Cooking parsnips and celeriac in a half-half combination of milk with stock creates an earthy, sweet, smooth and creamy texture. Serve with your next slow cook, like a lamb shoulder or osso bucco and you won’t be disappointed.
Serves 6 as a main or 4-6 as a side.
Peel the parsnips, cut into quarters lengthways and remove the centre core (this can be woody). Slice parsnip into 2cm-3cm pieces.
Using a sharp knife, cut away the knobbly base of the celeriac and peel the skin. Place the cut side down on the chopping board and cut into roughly 1cm dice.
Heat the butter and oil in a large heavy based frying pan over a medium heat. Add the chopped celeriac and parsnip and cook for 5 minutes, stirring occasionally to prevent sticking to base of pan. Add the milk, stock or water, garlic, sage sprigs and a teaspoon of salt in a medium saucepan. Increase heat to medium-high and bring to the boil, then immediately reduce heat to low and cover with a tight-fitting lid.
Cook for about 12 minutes or until very tender and easily pierced with a fork. Remove from the heat. At this stage most of the liquid will have been absorbed, remove the lid and allow any excess liquid to evapourate, about 5 minutes if necessary. Discard the bay leaf and sage. Ignore the milk curds throughout the vegetables, this all adds flavour and blends into the mash.
Transfer cooked parsnip, celeriac and garlic to a food processor and add the crème fraiche then blend until smooth. Season with salt, if needed. Alternatively, for a rustic coarse style mash, simply add the creme fraiche to the pan of vegetables and crush with a potato hand masher to the desired consistency.
Serve in a bowl garnished with fresh sage leaves and a drizzle of extra olive oil, to pass around
Ingredients
650g parsnips
650g -700g celeriac
30g unsalted butter
2 tablespoons extra virgin olive oil, plus extra for drizzling
125ml (1/2 cup) milk
125ml (1/2 cup) vegetable or chicken stock (or water)
1 garlic clove, peeled
6 sprigs sage leaves, plus extra sage leaves for garnish
sea salt flakes
200g crème fraiche
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MEDITERRANEAN CHICKEN TRAY BAKE
A comforting one-dish tray bake that’s big on flavour with little preparation.
Recipe
A comforting one-dish tray bake that’s big on flavour with little preparation. Let the oven do the work and you’ll be rewarded with moist tender chicken and vegetables. Serve with rice or crusty bread to sop up the delicious cooking juices
Serves 4
Pre-heat the oven to 185°C (165°C fan-forced). Have ready a roasting tray about 25cm x 20cm.
Add all the vegetables and thyme to the roasting tray. Drizzle ¼ cup of olive oil and a tablespoon of balsamic over the top, and sprinkle with salt and a good grinding of pepper, then gently toss to coat well and spread vegetable out evenly to cover the base. Brush the chicken chops all over with more olive oil and place on top of the vegetables, skin-side up. Drizzle over the remaining balsamic vinegar and pour in the wine.
Place the tray in the oven and bake for 30 minutes, then remove and baste the chicken with the cooking juices. Return the tray to the oven and bake a further 30-35 minutes, or until the chicken is cooked through.
Remove from the oven and transfer to the table to serve.
Ingredients
2 large tomatoes, each cut into 6 wedges
2 medium zucchini, cut into 3-4cm pieces
2 red capsicums, core and seeds removed, each cut into 8 strips
1 red onion, cut into 6 wedges
10-12 sprigs of thyme, plus extra for garnish
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar (or red wine vinegar)
1 ½ teaspoons sea salt flakes
black pepper
4 chicken chops with skin on (thigh with bone-in), about 260g each
½ cup white wine
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ROASTED GRAPE AND OLIVE OIL CAKE WITH HONEYED RICOTTA CREAM
A cake to celebrate the autumn season.
Recipe
A cake to celebrate the autumn season. Roasting the grapes helps concentrate the fruit sugars for a pop of sweet juicy delight in each mouthful. The olive oil creates a moist cake that keeps well for a few days. Serve with a dollop of honeyed ricotta, a coffee and time to enjoy.
Serves 8-10
Line a baking tray with baking paper. Spread grapes over the lined tray and place in the oven, then turn temperature setting to 180°C (160°C fan-forced). Roast the grapes for 15 minutes, remove from the oven and set aside to cool for 10 minutes. Leave the oven on.
Grease and line the base of a 24cm spring form cake tin.
In an electric mixer beat the eggs, sugar, oil and zest for 2 minutes on medium-high speed. Mix in the milk. Sift the dry ingredients over the wet mixture, then stir in to mix well. Stir in half the grapes to combine well.
Pour the batter into the prepared tin. Scatter over the remaining grapes. Bake for an hour or until a skewer comes out clean. Cool in the tin for 10 minutes, before removing the sides. Transfer to a wire rack to cool completely.
To make the honeyed ricotta, place ricotta, cream and honey in a small food processor and blend until smooth, scraping down the sides of bowl occasionally. Refrigerate until needed.
Dust the cake with icing sugar. Cut into wedges and serve with a spoonful of honeyed ricotta.
Ingredients
2 cups (300g) red or black grapes
2 eggs
140g (2/3 cup) caster sugar
125ml (1/2 cup) extra virgin olive oil
Finely grated zest of an orange
125ml (1/2 cup) milk
150g (1 cup) plain flour
120g (1 cup) almond meal
1 ½ teaspoon baking powder
Pinch sea salt flakes
Honeyed ricotta:
300g fresh ricotta
150ml thickened cream
2 tablespoons warmed honey
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WARM PEAR, DATE & WALNUT CAKE
Here’s a play on sticky date pudding with some autumn goodies, pear and walnuts.
Recipe
Here’s a play on sticky date pudding with some autumn goodies, pear and walnuts. Made with olive oil, the cake is perfect for dairy free friends. Like all heartwarming puddings it’s best served warm with pouring cream or ice-cream. Wrap in baking paper and store in an airtight container in the fridge for up to 4 days, or it’s suitable for freezing too. Reheat in a microwave, or foil covered in a 140°C oven.
Serves 8-10
Preheat oven to 180°C (160°C fan-forced). Grease a 22cm-23cm round cake tin with extra oil and line the base and sides with baking paper. Boil a kettle of water.
Place the dates and bi-carbonate of soda in a medium bowl. Pour over 250ml (1 cup) of boiling water. Leave to soak for 20 minutes.
Peel two pears, cut in half lengthways, then cut each half into four wedges, removing the core. Set aside. Coarsely grate the remaining pear into the date mixture, discarding the core.
Meanwhile, using electric beaters mix the oil, sugar and vanilla extract until creamy and the sugar has dissolved, about 2-3 minutes. Add the eggs one at a time beating well after each addition. Gently stir in the date mixture and walnuts, if using, to combine. Sift the flour, baking powder and spices over the oil mixture, then gently stir in to combine well.
Pour the batter into the prepared cake tin. Arrange the pear wedges in a circle over the surface. Bake for 45 minutes or until a skewer comes out clean when inserted. Leave for 10 minutes, before removing from the tin.
Cut the warm cake into wedges. Serve with cream or a scoop of ice cream.
Ingredients
60ml (1/4 cup) extra virgin olive oil, plus extra for greasing
150g fresh medjool dates, pitted and roughly chopped (7-9 dates depending on size)
1 teaspoon bi-carbonate of soda
3 firm ripe Beurre Bosc pears
150g (3/4 cup) brown sugar
1 teaspoon vanilla extract
2 eggs
35g (1/3 cup) coarsely chopped walnuts (optional)
225g (1 ½ cups) plain flour
2 teaspoons baking powder
2 teaspoon ground ginger
½ teaspoon mixed spice
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ZUCCHINI, CORN AND FETA MUFFINS
These muffins are a winner for the lunch box.
Recipe
These muffins are a winner for the lunch box. Filled with a combination of late summer, early autumn vegetables, herbs, cheese and eggs. Make a batch for the week ahead and pop in the freezer, to grab and go each day. Otherwise, eat and enjoy on the same day of baking.
Makes 12 muffins
Pre-heat the oven to 190°C (170°C fan-forced). Line twelve ½ cup muffin holes with paper cups, alternatively brush the inside of each hole with olive oil to grease well.
Coarsely grate the zucchini into a sieve sitting over a bowl. Sprinkle the salt over the zucchini and toss to mix. Set aside for 15 minutes, then take small handfuls and squeeze out excess water.
Run a sharp knife along edge of the corn cob to remove the kernels. Discard cob and set the kernels aside.
Sift the flour and baking powder into a large bowl. In a separate bowl, whisk the eggs, melted butter, yoghurt and milk to combine well. Stir in the corn, zucchini, fetta spring onions and herbs. Make a well in the centre of the dry ingredients then pour in the wet mixture. Stir gently with a spatula until just combined, avoid over mixing, the batter should still be a little lumpy.
Spoon the batter into prepared paper cups. Bake for 25 minutes, until golden and a skewer comes out clean. Cool for 5 minutes, then transfer to muffins to a wire rack to cool.
Tip: Substitute the plain flour with wholemeal or spelt flour.
Ingredients
olive oil for greasing
250g zucchini (1 medium size)
½ teaspoon sea salt
1 sweetcorn cob, husks and silk removed
300g (2 cups) plain flour
4 teaspoons baking powder
1 egg
90g unsalted butter, melted
½ cup (125g) Greek natural yoghurt
½ cup (125ml) milk
60g feta, crumbled
2 spring onions, finely chopped
2 tablespoons chopped coriander (or dill or flat-leaf parsley)
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TRAY BAKED SPICED CHICKEN WITH QUINCE AND RICE
One pot cooking is all about maximum flavour, oven to table eating and the bonus, minimal cleaning up.
Recipe
One pot cooking is all about maximum flavour, oven-to-table eating and the bonus, minimal cleaning up. Here, the spice-infused rice has a light crust on top and is fluffy underneath. It acts as a bed for the chicken and quince, keeping the flesh moist while baking.
Pat the chicken dry with paper towel, then season with salt and grinding of pepper. Heat the olive oil in a large heavy based frying pan or deep sided baking dish (20cm x 30cm) over a medium-high heat.
Add the chicken skin side down, cook until dark golden brown, about 6-7 minutes. Flip over and cook other side for 5 minutes. Transfer the chicken to a plate. Spoon out half of the rendered fat (discard or save for other cooking uses).
Return the pan to the heat, add the onion and garlic and cook for 5 minutes, stirring occasionally until onions are soft and lightly golden. Stir in the rice and spread out evenly. Scatter over the lemon peel, cardamom seeds, ground cumin, cinnamon quill and a teaspoon of salt.
Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Carefully transfer to the oven and bake for 30 minutes. Remove from the oven and take off the foil (be careful of the escaping steam). Return to the oven for a further 15 minutes to finish cooking. Transfer the hot baking dish to bench and set aside 5 minutes before serving.
Serve scattered with fresh coriander sprigs.
Ingredients
8 chicken thighs with skin and bone in (also called chicken chops)
1 teaspoon sea salt
Black pepper
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 garlic, chopped
300g (1 ½ cups) long grain rice, rinsed and drained
Peel and juice of a lemon
seeds from 3 crushed cardamom pods
1 teaspoon ground cumin
1 cinnamon quill
625ml (2 ½ cups) chicken or vegetable stock, warmed to a simmer
1 quince (about 220g), cut into 6 wedges and cores removed
Handful of coriander sprigs, for garnish
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STOUT BRAISED BEEF AND POTATO POT PIE
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day.
Recipe
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day. Serve with a crunchy fresh salad like the winter green slaw recipe.
Remove the meat from the refrigerator 20 minutes before cooking. Pre-heat the oven to 150°C (130°C fan-forced).
Cut the beef into 4cm chunks. Season with salt and a grind of pepper. Heat the oil in a medium-sized, heavy-based casserole dish over a high heat. Add a third of the beef, cook for about 2 minutes until browned and turn over to cook other side. Transfer to a plate and cook the remaining beef in two more batches. Set plate of meat aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes, stirring occasionally until just softened. Add the carrot and celery and cook for 5 minutes, stirring occasionally, until lightly golden. Return the meat to the pot. Sprinkle over the flour and paprika, stir to combine and cook for a minute. Pour in the Worcestershire sauce, stock and stout, bring to the boil, then remove from the heat. Stir in the tomato paste, orange peel, thyme and bay leaves. Cover the surface with a piece of baking paper then with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until the beef is very tender and breaks up easily with a fork. Discard the thyme sprigs and bay leaves. Season with salt and a grind of pepper.
Meanwhile to make the mash potato, place potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat and cook until tender, about 20 minutes. Drain the potatoes and return to the pan. Add the cream and butter and mash until smooth (for extra creamy mash pass the potatoes through a mouli first).
Season with salt and grinding of pepper, to taste.
Increase the oven temperature to 200°C (180°C fan-forced). When ready to serve, transfer the cooked meat to a deep sided 1.5 litre capacity baking dish (alternatively use the same pot holding the cooked meat). Top with the potato and spread to cover the surface. Bake until golden brown and the sauce is bubbling around the edges, about 15-20 minutes.
NOTE: The braised beef can be made up to 3 days ahead, cooled and stored in an airtight container in the fridge. To serve, reheat covered in a medium saucepan over a medium heat.
Ingredients
1kg beef chuck or oyster blade steak
sea salt
black pepper
2 tablespoon olive oil
1 brown onion, finely chopped
1 medium carrot, cut into 2cm dice
2 celery sticks, tough strings removed, cut into 1cm dice
1 tablespoon plain flour
1 tablespoon Spanish smoked paprika
2 tablespoons Worcestershire sauce
500ml (2 cups) beef stock
330ml stout or other dark beer
2 tablespoons tomato paste
peel from 1 orange, pith removed
6 thyme sprigs
2 bay leaves
1kg potatoes, peeled and chopped into roughly 4cm pieces
300ml thickened cream
50g butter, softened
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CAULIFLOWER AND LEEK SOUP WITH CHEDDAR CHEESE & CROUTONS
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Recipe
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Heat half the oil in a large saucepan over a medium heat. Add the leek and cook for 10 minutes, stirring occasionally, until softened, but not allowing to brown. Add the chopped cauliflower and potato to the saucepan and cook for 5 minutes, stirring occasionally.
Pour the stock and water over the vegetables. Tie the thyme, parsley and bay leaf together in a bundle with kitchen string then add to the pot. Increase the heat to high. Add a teaspoon of salt, stir to combine and bring to the boil. Reduce the heat to a low simmer and cook for 25 minutes or until all the vegetables are very tender.
Meanwhile to make the croutons, pre-heat the oven to 180° (160°C fan-forced). Toss the bread in the remaining oil in a medium bowl. Spread the oiled bread in a single layer over a baking paper lined baking tray. Bake for 20-30 minutes until golden and crisp. Set aside.
To finish the soup, remove the herb bundle and discard. Stir in the sour cream and half the cheese. Using a hand-held blender, or food processor, puree the soup until smooth. Season to taste.
To serve, ladle soup into warmed soup bowls and scatter over the croutons and remaining cheese.
STORAGE: The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Ingredients
80ml (1/3 cup) olive oil
2 leeks, white section, halved lengthways, finely sliced
2 large cauliflower, broken into florets and then coarsely chopped
500g potato, peeled, cut into 2cm chunks (try Sebago or Dutch Cream)
1.25 litres (5 cups) vegetable or chicken stock
½ litre (2 cups) water
6 sprigs of thyme
4 sprigs parsley
1 bay leaf
sea salt, or to taste
4 thick slices sourdough bread, torn into 3cm pieces (a good way to use up stale bread)
200g sour cream
200g (2 cups) aged cheddar, coarsely grated
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WINTER GREEN SLAW
Slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Recipe
The cooler months are a time when we tend to eat heavier foods, slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Using a mandolin or sharp knife, finely cut the cabbage and fennel into 1mm-2mm-wide slices. Cut the apple into 3mm-thickround slices then slice across the rounds into 3mm-wide lengths. Place the apple in a large bowl and toss with a ½ tablespoon of lemon juice to coat pieces well (this will stop it browning). Then add the vegetables, tossing again to mix all together.
To make the dressing, place the lemon zest, olive oil, honey, coriander, mint, reserved fennel fronds and the remaining lemon juice in a small food processor and blend until all the ingredients are finely chopped.
When ready to serve, pour the dressing over the vegetable mixture and gently toss to combine. Season with a little sea salt and scatter with the extra herbs and pomegranate seeds, if using.
Ingredients
1/4 savoy cabbage (or 1/2 sweetheart cabbage), tough outer leaves removed
1 fennel bulb, fronds reserved
1 Granny Smith apple
2 tablespoons lemon juice
finely grated zest of ½ lemon
1/3 cup (80ml) extra virgin olive oil
1½ teapoons honey
½ cup coriander leaves, plus a few extra for garnish
½ cup mint leaves, plus a few extra for garnish
sea salt
¼ cup fresh pomegranate seeds (optional)
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Broccolini and Chilli Spaghetti with Pangrattato
The perfect vegetarian dish for spaghetti lovers.
Recipe
Preheat the oven to 180°C.
Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs then set pangrattato aside.
Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.
Meanwhile, heat the remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through the remaining parsley and half the parmesan.
Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan and serve with lemon wedges and extra chilli if you like it spicy!
Ingredients
4 SLICES SOURDOUGH BREAD
2 TBSP OLIVE OIL
3 GARLIC CLOVES, FINELY CHOPPED
1 CUP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
500G SPAGHETTI
2 BUNCHES BROCCOLINI, TRIMMED, HALVED
1 LONG RED CHILLI, DESEEDED, FINELY CHOPPED
GRATED ZEST OF 2 LEMONS, PLUS WEDGES
1 CUP (80G) GRATED PARMESAN
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Minestrone served with Parmesan Toast
A hearty, delicious Sunday night winter meal.
Recipe
Heat a large saucepan over high heat. Add the oil, onion, garlic, carrot, celery and fennel and cook for 4-5 minutes or until tender. Add the tomato, stock and water, reduce the heat to low, cover with a lid and simmer for 35 minutes. Stir through the beans, salt and pepper and cook for a further 5 minutes or until the beans are tender.
Just before serving, brush the sourdough slices (2 per person) with olive oil. Grate Parmesan cheese to cover each slice generously and sprinkle with salt and pepper. Grill for 2-3 minutes or until grilled to your liking. Ladle minestrone into bowls and serve with warm Parmesan toast.
Ingredients
2 TABLESPOONS OLIVE OIL
1 BROWN ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, CRUSHED
1 CARROT, PEELED AND CHOPPED
1 STALK CELERY, TRIMMED AND CHOPPED
1 BULB BABY FENNEL, CHOPPED
2 X 400G CANS CHOPPED TOMATOES
1 LITRE (4 CUPS) CHICKEN STOCK
2 CUPS (500ML) WATER
100G GREEN BEANS, TRIMMED AND CHOPPED
1 X 400G CAN WHITE (CANNELLINI) BEANS, DRAINED SEA SALT AND CRACKED BLACK PEPPER
1 X LOAF OUR SOURDOUGH THINLY SLICED
GRATED PARMESAN CHEESE
OLIVE OIL TO BRUSH ON BREAD
SALT AND PEPPER
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Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli
A beautiful Sunday night winter meal.
Recipe
Preheat the oven to 200°C (390°F)
To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.
Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.
Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined. Brush the lamb with the oil and rub with three quarters of the cumin mixture.
Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.
Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture.
Ingredients
2 TEASPOONS CUMIN SEEDS
1 TABLESPOON SEA SALT
CRACKED BLACK PEPPER
2 X 400G LAMB RACKS
OLIVE OIL FOR BRUSHING
PUMPKIN MASH
1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED
500G SEBAGO POTATOES, PEELED AND CHOPPED
50G BUTTER
¼ CUP DOUBLE THICK CREAM
½ TEASPOON GROUND CUMIN
½ TEASPOON GROUND CORIANDER
SEA SALT AND CRACKED PEPPER
BROCCOLI
1 HEAD OF BROCCOLI CUT INTO FLORETS
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Pesto Pasta with Autumn Greens
A beautiful week night dinner, filled with colour and flavour!
A beautiful week night dinner, filled with colour and flavour!
Recipe by GH Nutrition
Ingredients
1.5 cups basil leaves
1 cup spinach leaves
3 garlic cloves
1⁄2 cup parmesan
1⁄4 cup pine nuts
1⁄2 cup extra virgin olive oil
Salt and pepper to taste
4 serves of spaghetti
1/3 cup extra pine nuts for toasting
Handful green beans
2 bunches broccolini
3 cups baby spinach leaves
150ml cream
Juice of 1⁄2 lemon
Equipment
food Processor
2 x pots
Medium Pan
Recipe
To make the pesto, add the basil, spinach, garlic, pine nuts, parmesan and olive oil into a food processor. Blend until it forms into a smooth paste. Add more olive oil if you prefer a looser style pesto.
Put a large pot of water on boil with a good pinch of salt. Once boiling, add the pasta and cook following the packet instructions or until al dente. Drain once cooked.
In another pot of boiling water, add the green beans and broccolini. Boil for 4-6 minutes for a crunchy but tender texture. Strain once cooked.
Heat the pesto in a medium pan. Once simmering, add the cream and stir until well combined.
Add the spinach, green beans, broccoli and pasta to the pesto sauce. Stir until well combined. Season with salt and pepper to taste and juice of 1⁄2 lemon.
In a small pan, toast the remaining pine nuts until slightly golden.
Serve the pesto pasta, adding the golden pine nuts and drizzle with olive oil on top.
Roast Tomato & Basil Soup
Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season!
Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season! You won’t want to go back to the canned stuff after you try this homemade recipe.
Recipe by GH Nutrition.
Ingredients
1kg truss tomatoes, cut into quarters
½ bulb garlic, cloves separated, skin on
5 fresh thyme sprigs, keep stalks
2 tbsp extra-virgin olive oil
Pinch of sea salt
Pinch of ground black pepper
1L salt-reduced vegetable stock
1 bunch fresh basil leaves, reserve some for garnish
Fresh sourdough or crusty bread, to serve
Equipment
Oven Tray
Medium Saucepan
Recipe
Pre-heat oven to 200 degrees celsius. Put tomatoes, garlic and thyme in a large oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss and place in the oven for 30 minutes or until tomatoes are soft.
Once cooked, remove from the oven and allow to cool slightly. Remove thyme stalks and garlic skins by squeezing garlic out from the skin.
Transfer the tomatoes, garlic and any juices to a medium saucepan. Add veggie stock. Bring to the boil and let simmer for 20-25 minutes or until tomatoes start to break down. Take off the heat and add basil leaves.
Using a stick blender, blend until smooth. Put the saucepan back on low heat uncovered and simmer gently for 20 minutes until soup slightly thickens.
Serve in bowls and garnish with reserved basil leaves, cracked black pepper and fresh sourdough.
Autumn Apple Salad
This apple salad is a wonderful side to any dish!
This apple salad is a wonderful side to any dish!
Ingredients
1x red apple, thinly sliced
1x green apple, thinly sliced
2x Radicchio heads
75g blue cheese
1⁄4 cup walnuts, slightly crushed
1⁄2 red onion, thinly sliced
Dressing ingredients:
2 tbsp verjuice
1⁄2 tsp raw sugar
3 tbsp extra virgin olive oil
Salt and pepper to taste
Equipment
Jar
Small Pan
Recipe
To make the dressing, add all ingredients into a jar and shake until well combined.
In a small pan, toast the walnuts until slightly golden.
On a serving platter, add a layer of radicchio leaves. Top with sliced apple, red onion, toasted walnuts and blue cheese.
Drizzle the dressing over the top.
Warm Pumpkin and Dutch Carrot Salad
A perfect salad to share, showing all the autumn colours!
A perfect salad to share, showing all the autumn colours!
Ingredients
Half butternut pumpkin, cut into wedges
10x Dutch carrots (mixed colours), halved lengthways
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp garlic powder
Salt and pepper
1⁄2 tsp cumin powder
4 tbsp Greek yoghurt
Juice of 1⁄2 lime
1⁄4 cup slivered almonds
Coriander, roughly chopped
Equipment
2 x Baking Tray
SMALL BOWL
Recipe
Preheat the oven to 180C.
On a large baking tray, add the pumpkin wedges. Drizzle with half olive oil, half sweet paprika, half garlic powder, salt and pepper. Mix until the pumpkin is well coated. Bake in the oven for 40 minutes or until softened.
On another baking try, add the Dutch carrots and coat with the remaining olive oil, sweet paprika, garlic powder, salt and pepper.
Bake in the oven for 20 minutes or desired texture.
In a small bowl, combine the Greek yoghurt, cumin powder and lime juice. Season with salt and pepper.
To serve, spread the yoghurt mixture on the base of a serving platter. Place the baked pumpkin and carrot on top. Garnish with slivered almonds, chopped coriander and a drizzle of extra virgin olive oil.
Caramelised Pumpkin, Walnut & Goat's Cheese Salad
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own.
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own. Pumpkins are a great source of fibre, which helps keep you feeling full and promotes healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 / 2 Kent (Jap) pumpkin, cut into wedges
2 tbsp extra-virgin olive oil
1 / 2 tsp ground paprika
1 / 2 cup fresh sage leaves
100g spinach leaves, rinsed
1 / 2 cup walnuts, roughly chopped
1 / 4 cup pepitas, lightly toasted
100g goat’s cheese, crumbled
2 tbsp maple syrup
Equipment
BAKING TRAY
Recipe
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and arrange pumpkin in a single layer on the tray. Drizzle pumpkin with 1 tbsp olive oil and paprika. Season with salt and pepper and bake for 30 minutes in the oven, or until tender.
When there are 5 minutes left for the pumpkin, sprinkle over the sage leaves and roast for a further 5 minutes or until sage is crisp and the pumpkin is ready.
While pumpkin is cooking, prepare a serving plate with the spinach leaves, walnuts, pepitas and goats cheese.
For the dressing, combine the remaining olive oil and maple syrup in a small bowl.
Top salad with pumpkin and drizzle over dressing.
Baked Fish in Tomato Sauce with Crusty Sourdough
A hearty and easy recipe to impress this Autumn!
A hearty and easy recipe to impress this Autumn!
Ingredients
4x white fish fillets (i.e. orange roughy or ling)
6-8 large tomatoes, diced OR 2-3x tinned tomatoes
1x red onion, diced
4x garlic cloves, crushed
Olive oil
1/3 cup Kalamata olives, pipped and halved
1 lemon, thinly sliced
Zest of 1 lemon
Salt and pepper to taste
Parsley for garnish
Sourdough bread, sliced
Equipment
Medium - large baking dish
Recipe
To make the sauce, heat the olive oil on medium heat. Add the diced red onion and sauté, stirring occasionally, until caramelised. Add the garlic and a pinch of salt. Stir until fragrant.
Add the diced tomatoes and stir until well combined. Bring to a simmer for 20 minutes or until the tomatoes have softened. Once softened, add the halved olives and lemon zest. Season with salt and pepper to taste.
Preheat the oven to 180oC.
In a medium to large baking dish, add half of the tomato sauce. Arrange the fish in the baking dish and cover with the remaining tomato sauce, ensuring the fish is covered. Place the sliced lemon on the fish pieces.
Bake at 180oC for about 15 minutes or until the fish is cooked through (this may change depending on the fish sizes).
While the fish is cooking, toast or grill the sourdough slices in a grill pan with a drizzle of olive oil.
Remove from the oven and garnish with parsley leaves. Serve with charred sourdough.
Choc Chip Zucchini Bread
This zucchini bread is a great way to sneak more veggies into your day!
This zucchini bread is a great way to sneak more veggies into your day! Grated zucchini, mixed into the batter, brings lovely moisture to this bread! Once you have a bite, you will be pleasantly surprised!
Recipe by GH Nutrition
Ingredients
2 cups wholemeal flour
3/4 tsp baking powder
3/4 tsp bicarb soda
1 tsp cinnamon
Pinch sea salt
1 cup honey
3/4 extra-virgin olive oil
1 tsp vanilla essence
2 free-range eggs
3 medium zucchini, grated
1/2 cup choc chips
Equipment
LOAF TIN
Recipe
Pre-heat oven to 160 degrees. Line loaf tin with baking paper
Mix flour, baking powder, bicarb soda, cinnamon and salt. In a separate bowl, whisk honey, oil, vanilla and eggs.
Add zucchini and choc chips to flour mixture and toss to coat. Add wet ingredients and stir until well combined.
Pour into prepared tin and bake for approximately 50 minutes to 1 hour.
Let bread cool for 15 minutes in loaf tin, then transfer to cooling rack and serve warm or completely cool.