good enough FOR GUESTS
Autumn brings with it cooler evenings and the need for more kitchen-warming recipes. These weeknight wonders will hit the hot spot and have you feeling toasty in no time at all
CLASSIC LAMB MOUSSAKA
SERVES 6 PREP 30 MINUTES COOK 1 HOUR 20 MINUTES
¼ cup extra virgin olive oil 2 eggplants, trimmed, thickly sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 500g lamb mince 400g can diced tomatoes ½ cup dry red wine 2 teaspoons dried oregano ½ cup finely grated parmesan Mixed salad leaves, to serve Bechamel Sauce 3 cups milk 1 brown onion, halved 1 dried bay leaf 3 whole cloves ½ teaspoon ground cinnamon Pinch of ground nutmeg 50g butter ¹⁄³ cup plain flour
1 Make Bechamel Sauce Combine milk, onion, bay leaf, cloves, cinnamon and nutmeg in a saucepan over medium heat. Bring to a simmer. Remove from heat. Set aside for 30 minutes to infuse. 2 Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat. Add ¼ of the eggplant slices. Cook for 1 to 2 minutes each side or until golden and tender. Transfer to a plate. Repeat 3 more times with remaining eggplant, adding more oil when needed. 3 Add onion, garlic and any remaining oil to pan. Cook, stirring, for 5 minutes or until onion softens. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomatoes, wine and oregano. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Season with salt and pepper. 4 Melt butter in a large saucepan over high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until well combined. Remove from heat. Strain the milk mixture, discarding solids. Gradually whisk into the flour mixture. Return to heat. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper. 5 Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup-capacity ovenproof dish. Spoon ½ the lamb mixture over base of dish. Layer with ½ the eggplant slices. Continue layering with remaining lamb and eggplant. Pour over the bechamel sauce and sprinkle with parmesan. Bake for 30 minutes or until golden brown and heated through. Serve with salad leaves. NUTRITION: (per serve) 2045kj; 29.5g fat; 12.7g sat fat; 28.1g protein; 22.3g carbs; 5.7g fibre; 81mg chol; 366mg sodium.
THYME ROASTED CHICKEN AND CAULIFLOWER
SERVES 4 PREP 10 MINUTES COOK 40 MINUTES
1 tablespoon extra virgin olive oil 4 chicken marylands 8 kipfler potatoes, washed, halved lengthways ½ head cauliflower, cut into florets 2 red onions, cut into wedges ½ cup dry white wine ½ cup chicken stock 1 tablespoon horseradish 1 tablespoon Dijon mustard ¼ bunch fresh thyme 200g steamed green beans, to serve
1 Preheat oven to 200°C/180°C fan-forced. 2 Heat oil in a flameproof roasting pan over medium heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a bowl. 3 Add potato to pan. Cook, turning occasionally, for 1 to 2 minutes or until golden. Transfer to bowl. Add cauliflower and onion. Cook, turning occasionally, for 1 minute or until golden. Return chicken and potato to the pan. 4 Combine wine, stock, horseradish and mustard in a jug. Pour over chicken. Sprinkle with thyme sprigs. Season with salt and pepper. Transfer to oven. Roast for 25 to 30 minutes or until chicken is cooked through. Serve with steamed green beans. NUTRITION: (per serve) 2673kj; 33.5g fat; 9.1g sat fat; 55.7g protein; 26.7g carbs; 7.2g fibre; 150mg chol; 628mg sodium.
PEARL BARLEY MINESTRONE WITH ITALIAN SAUSAGE
SERVES 4 PREP 15 MINUTES COOK 35 MINUTES
4 Italian-style sausages 1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 4 slices pancetta, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 zucchini, finely chopped 2 tomatoes, finely chopped ½ cup pearl barley 1 litre chicken stock 2 tablespoons tomato paste 1 bunch English spinach, trimmed, finely shredded Finely grated parmesan, to serve 1 Remove and discard casings from sausages. Roughly chop sausage meat. 2 Heat ½ the oil in a large saucepan over high heat. Add ½ the sausage. Cook, stirring occasionally, for 2 to 3 minutes or until golden brown. Using a slotted spoon, transfer sausage to a bowl. Repeat with remaining sausage. 3 Add remaining oil to pan. Add onion, pancetta, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add zucchini, tomato, barley and sausage. Cook, stirring, for 2 minutes or until zucchini softens slightly. Add stock and tomato paste. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until barley is tender and soup thickens slightly. Season with salt and pepper. 4 Add spinach to soup. Stir to combine. Remove from heat. Serve soup topped with parmesan. NUTRITION: (per serve) 1694kj; 19.6g fat; 6.2g sat fat; 24.8g protein; 27g carbs; 9.3g fibre; 47mg chol; 2255mg sodium.
CAULIFLOWER PASTA WITH CRUNCHY CHILLI AND PARSLEY CRUMBS
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES
250g dried orecchiette pasta ½ head cauliflower, cut into small florets ¼ cup extra virgin olive oil 1½ cups fresh breadcrumbs 2 garlic cloves, crushed 2 long red chillies, seeded, finely chopped 2 anchovy fillets, drained, finely chopped (optional) ¼ cup slivered almonds, toasted 1 cup roughly chopped fresh flat-leaf parsley leaves Shaved pecorino and mixed salad leaves, to serve
1 Cook pasta following packet directions, adding the cauliflower in the last 5 minutes of cooking time. Drain well. 2 Meanwhile, heat oil in a large frying pan over medium heat. Add breadcrumbs. Cook, stirring, for 5 minutes or until golden brown and crisp. Add garlic, chilli and anchovy, if using. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Add pasta, cauliflower, almonds and parsley. Gently toss to combine. Season. 3 Divide pasta among serving bowls. Top with pecorino and serve with salad leaves. NUTRITION: (per serve) 2210kj; 22.5g fat; 4.1g sat fat; 17.1g protein; 60.7g carbs; 6.7g fibre; 9mg chol; 390mg sodium.
INDIAN-SPICED CHICKEN QUINOA PILAF
SERVES 4 PREP 15 MINUTES (PLUS 5 MINUTES
STANDING) COOK 35 MINUTES
1 tablespoon extra virgin olive oil 500g chicken thigh fillets, cut into 2cm pieces 1 brown onion, finely chopped 2 garlic cloves, crushed 4cm piece fresh ginger, finely grated 1 long green chilli, seeded, finely chopped 1 teaspoon cumin seeds 1 teaspoon ground coriander ½ teaspoon black mustard seeds ½ teaspoon fennel seeds ½ teaspoon ground turmeric 2 cups quinoa 1 litre chicken stock 1 cup frozen peas ½ cup cashews, toasted ½ cup roughly chopped fresh coriander, plus extra sprigs to serve Plain yoghurt, to serve
1 Heat oil in a large saucepan over medium-high heat. Add ½ the chicken. Cook, turning occasionally, for 5 to 7 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with remaining chicken. 2 Add onion to pan. Cook, stirring, for 5 minutes or until onion softens and begins to brown. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric. Cook, stirring, for 1 minute or until fragrant. Return chicken to pan with quinoa and stock. Bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes or until liquid is absorbed and quinoa is tender. 3 Remove pan from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes or until peas are tender. Add cashews and coriander. Gently toss until just combined. Serve pilaf with yoghurt, topped with extra coriander. NUTRITION: (per serve) 2963kj; 26.7g fat; 5.2g sat fat; 43.3g protein; 67.4g carbs; 10.3g fibre; 105mg chol; 1237mg sodium.