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Sunday Herald Sun - Stellar - - Delicious. On Sunday - Ccel­e­bratelb iin stylel – withih our hhelp.l Wh­what­ever theh oc­ca­sion,i knows how to im­press your guests with crowd-pleas­ing recipes

BUCKWHEAT AND FARRO SALAD WITH DATES, POMEGRANATE SERVES: 6 (AS A SIDE)

¾ cup (120g) roasted farro ¾ cup (135g) buckwheat ker­nels 1 tbs ex­tra vir­gin olive oil 1 tsp ground cumin 8 Med­jool dates, pit­ted, sliced 1 cup (150g) pis­ta­chios, chopped Seeds of 1 pomegranate Tahini dress­ing 2 tbs tahini 1½ tbs lemon juice Place farro and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover and re­duce heat to low. Sim­mer for 18 min­utes or un­til all water is ab­sorbed and grains are ten­der. Drain. Mean­while, place buckwheat and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover with a lid and re­duce heat to low. Sim­mer for 12 min­utes or un­til all the water has been ab­sorbed and grains are ten­der. Drain. Place drained buckwheat and farro in a bowl. Toss to com­bine. Set aside to cool. For the tahini dress­ing, com­bine the tahini and lemon juice in a bowl to form a paste. While whisk­ing, slowly add ¼ cup (60ml) water. Sea­son to taste. Add olive oil, cumin and 2 tbs dress­ing to buckwheat and farro, and toss to com­bine. Fold through dates, pis­ta­chios, pars­ley and onion. Scat­ter pomegranate seeds over the top of the salad and driz­zle with re­main­ing dress­ing to serve.

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CHARGRILLED GAR­LIC SERVES: 4- 6

3cm pieces cup (80ml) ex­tra vir­gin olive oil plus ex­tra wedges to serve 1 long red chilli, seeds re­moved, 2 cups wa­ter­cress sprigs lemon zest, chilli and gar­lic. Cover with plas­tic wrap and chill for 2 hours to mar­i­nate. When ready to cook, pre­heat bar­be­cue with salt, then bar­be­cue, turn­ing, for 2 min­utes or un­til lightly charred and just cooked through. pars­ley in a bowl, then trans­fer to a plat­ter and top with wa­ter­cress. Serve with lemon wedges to squeeze over.

HASSELBACK POTA­TOES WITH PEANUT, MINT

1kg small Dutch cream pota­toes cup (80ml) ex­tra vir­gin olive oil Mi­cro herbs, to serve (op­tional) Peanut, mint and co­rian­der salsa ¼ cup (35g) salted, roasted peanuts 1 bunch co­rian­der, leaves picked, chopped ½ bunch mint, leaves picked 2 gar­lic cloves, chopped 1 tbs brown sugar Finely grated zest of ½ lime and the juice of 1 lime cup (80ml) ex­tra vir­gin olive oil Pre­heat oven to 220°C. Add pota­toes to a saucepan of cold salted water and place over medium-high heat. Bring to the boil, then cook for 5 min­utes or un­til slightly ten­der. Drain. Once cool enough to han­dle, use a small, ser­rated knife to make deep scores in the pota­toes 2mm apart (do not slice the en­tire way through). Spread pota­toes, cut-side up, in a sin­gle layer over a pa­per-lined bak­ing tray and driz­zle with Sea­son and roast for 50-60 min­utes un­til golden and crisp. Mean­while, for the salsa, place all in­gre­di­ents in a small food pro­ces­sor and whiz to a coarse puree. Sea­son to taste. Place pota­toes on a plat­ter. Driz­zle over salsa and scat­ter with mi­cro herbs to serve.

LAMB SLIDERS WITH HARISSA

1.8kg lamb shoul­der (bone in) 2 tbs harissa, plus ex­tra to serve 2 cups (500ml) chicken stock 1 onion, quar­tered 1 gar­lic bulb, halved 1 lemon, halved cup (100g) may­on­naise 10 small brioche buns, par­tially split through the top Mint leaves and snow pea sprouts, to serve Pre­heat oven to 160°C. Place lamb in a deep roast­ing pan and rub all over with harissa. Add chicken stock, onion, gar­lic and lemon to the pan. Roast for 4 hours or un­til lamb is very ten­der. Cool, then shred lamb into pieces, dis­card­ing bone. Spread the may­on­naise in­side the buns, leaves and snow pea sprouts. Serve warm. WOOLWORTHS SHOP­PING LIST

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