ROASTED SALMON WITH NEW POTATOES & GREEN BEANS
Put 400g halved new potatoes on a baking paper-lined lipped baking tray, drizzle with oil, season with salt and bake in a 200°C oven for 20 minutes. Mix the grated zest of 1 orange with ¼ cup orange juice, 2 tablespoons herbs such as chives, parsley or dill and a tablespoon each of wholegrain mustard and extra virgin olive oil. After 20 minutes, add the thinly sliced skin of ½ a preserved lemon, ¼ cup green olives and 200g trimmed green beans to the tray and mix well with the potatoes. Nudge aside some space on the tray and add 2 pieces of salmon, skin side down. Drizzle the dressing over the salmon and veges and roast for another 12-15 minutes depending on the size of the salmon pieces.
Fish stew with chickpeas Fry chopped onion, garlic and red capsicum until soft, add ground cumin, coriander, smoked paprika and a pinch of saffron or turmeric. Cook for a minute, then add a can each of chopped tomatoes and chickpeas and a little fish stock. Cook for 20 minutes or until thickened, put bite-sized fish pieces on top, cover and steam until cooked through. Serve with plenty of chopped fresh coriander.
Ham & spinach gozleme Make a dough of 250g flour, 1 teaspoon salt, 1 tablespoon olive oil and 150ml water. Mix and knead together until soft and smooth. Put into an oiled bowl, cover loosely with plastic wrap and set aside for an hour. Fry sliced spinach or other greens with garlic until wilted. Cool then mix with chopped ham, chopped mint, toasted pine nuts and feta. Divide the dough into six pieces and roll into balls. On a lightly floured bench, roll one ball out to 20cm diameter. Spread over one-sixth of the filling, brush the edges with water, fold over to a semicircle and put on a semolina-lined tray. Repeat for the remaining five breads. Oil a hot plate or a frying pan over low-medium heat and cook for 3 minutes on each side until golden.
Chilled soba noodles with beef
Make a dressing of 3 tablespoons each mirin and soy sauce, 1 tablespoon each rice wine vinegar and sesame oil and 2 teaspoons finely grated ginger. Blanch soba noodles, drain well and rub the noodles gently with your hands to remove excess starch. Dress with the dressing. Quickly grill rump, sirloin or skirt steak to rare, rest and thinly slice. Toss with the noodles along with sliced cucumber, blanched green beans or asparagus, shredded carrots, spring onions, cherry tomatoes and toasted sesame seeds.
Lamb burgers with tzatziki Combine lamb mince with finely chopped garlic, onion, ground cumin, finely chopped preserved lemon, chilli flakes and fresh oregano and season well. Shape into patties. Cook, then serve in buns or pita pockets with a tzatziki of yoghurt (or labneh), mint, grated cucumber and salt. Add sliced beetroot and crisp cos.
Leeks, mussels & fennel tagliatelle
Steam mussels with white wine. Reserve the cooking liquid and remove the mussels from the shells. Cut into smaller pieces if very large. Fry sliced leeks and fennel in a mix of butter and oil until very soft. Add a pinch of chilli flakes, the grated zest of a lemon, the mussels and reserved liquid to heat through, then toss with cooked tagliatelle (add a splash of pasta cooking water if it’s a little dry). Add chopped parsley or chives and a squeeze of lemon to serve.
Lamb chops with salmoriglio & lentil
& tomato salad Make a salmoriglio by pounding together oregano or marjoram with garlic, salt, lemon juice and enough olive oil to loosen. Thinly slice a red onion and mix with red wine vinegar, salt and extra virgin olive oil. Cook puy lentils, drain and add to the red onion while warm. When ready to serve, add chopped cherry tomatoes and cucumber. Grill or fry lamb chops and drizzle with the salmoriglio.