Tea for two
Scaling down recipes
Lamb & lemon shanks with herb & pea couscous
Lamb shanks, casseroled to melting perfection, become a satisfying meal without being too hearty when teamed with Israeli couscous and fresh herbs.
3 tbsp olive oil
2 lamb shanks
1 small onion, finely chopped
2 cloves garlic, thinly sliced
1 small leek, halved lengthwise, white part thinly sliced
2 bay leaves
2 lemons, zest peeled into
strips, juiced
1 cinnamon quill
11⁄2 cups chicken stock
3⁄4 cup white wine
1⁄3 cup Israeli couscous
1⁄2 cup frozen peas
1 tbsp extra virgin olive oil
1⁄4 cup mint, finely chopped
1⁄4 cup flat-leafed parsley, finely
chopped, plus extra to garnish
Preheat the oven to 180C. Heat 1 tablespoon of the olive oil in a heavy-bottomed casserole dish or saucepan over medium-high heat. Brown the lamb shanks on all sides then remove and set aside. Add the remaining 2 tablespoons olive oil to the casserole, then add the onion and garlic and fry, stirring, for 10 minutes or until softened.
Add leek and continue to cook for 5 minutes or until softened. Return the shanks to the dish, along with the bay leaves, lemon zest, juice and cinnamon. Finally, pour the stock and wine over everything and season with salt. Cover and transfer to the oven for 2 hours or until the lamb is very tender and falling off the bone.
When the lamb has 20 minutes remaining, add the couscous to a saucepan of boiling water and boil for 5 minutes or until al dente. In the last minute, add peas. Drain the couscous and peas, drizzle with the extra virgin olive oil and toss through the chopped mint and parsley. Divide couscous between plates, then top with the shanks, leek mixture and cooking liquid. Garnish with parsley. Serves 2
Pumpkin & coconut fritters with apple & kale salad
This vegetarian combo is sure to be popular – who doesn’t enjoy a golden fritter? 1 apple, cored, cut into matchsticks 2 kale leaves, finely shredded
1⁄ small red onion, finely chopped 14 ⁄ cups coriander leaves
14
1⁄4 cup Greek-style yoghurt
1 tsp smoked paprika
2 eggs
1⁄4 cup coconut cream
1 small carrot, peeled, grated 200g pumpkin, peeled, deseeded, grated
2 spring onions, finely sliced
1⁄4 cup desiccated coconut
50g flour
2 tsp coriander seeds, toasted, ground
1⁄2 tsp cumin seeds, toasted, ground 1⁄4 tsp chilli flakes
2 tbsp olive oil
Juice of 1 lime, plus wedges to serve 1 tsp extra virgin olive oil
50g cashew nuts, toasted, chopped
Combine the apple, kale, onion and 1⁄4 cup coriander in a bowl. Set aside. In a separate bowl, mix together the yoghurt and 1⁄2 teaspoon paprika.
Whisk the eggs and coconut cream together in a bowl. Coarsely chop the remaining coriander leaves then stir into the egg mix, along with the carrot, pumpkin, spring onions and coconut. Sift the flour over the top then sprinkle with the ground coriander, cumin, chilli flakes and remaining 1⁄2 teaspoon paprika. Season generously with sea salt, then mix gently to combine.
Heat the olive oil in a large frying pan over medium heat, then add heaped tablespoonfuls of the pumpkin mix and fry for 2-3 minutes each side or until golden. Keep warm in a low oven while you repeat with the remaining mixture.
Whisk the lime juice and extra virgin olive oil together and season with salt and freshly ground black pepper. Use to dress the apple mixture, then sprinkle with cashew nuts.
Serve fritters with salad, paprika yoghurt and lime wedges. Serves 2
Teriyaki chicken with miso slaw
This Japanese-influenced recipe makes a quick and really tasty midweek meal served with rice.
1 heaped tbsp brown sugar 50ml cooking sake
50ml soy sauce, plus 1 tsp extra 4 skinless, boneless chicken thighs Flour for dusting
1 tbsp olive oil, plus 1 tsp extra 2 green cabbage leaves, finely
shredded
1 small carrot, peeled, cut into
matchsticks
1 spring onion, finely sliced, plus
extra to serve
2 tbsp sesame seeds
1 tsp miso paste
1 tsp rice wine vinegar Steamed brown rice to serve
Put the sugar, sake, 50ml soy sauce and 50ml water in a saucepan. Bring to the boil, then reduce the heat and simmer for about 10 minutes or until the sauce has reduced by about a quarter and is starting to thicken.
Meanwhile, dust the chicken in flour and heat 1 tablespoon of the oil in a frying pan over medium heat.
Add the chicken and brown on both sides before adding the sake mix. Cover and cook for 10 minutes. Uncover and cook for a further 3 minutes or until the chicken is cooked and the liquid has reduced to a sticky sauce.
While the chicken is cooking, combine the cabbage, carrot, spring onion and sesame seeds in a bowl.
Whisk together the miso, vinegar, remaining soy sauce and remaining oil, then pour the dressing over the slaw.
Remove the chicken from the pan, reserving the sauce. Rest for 5 minutes before slicing across the grain and transferring to plates. Top sliced chicken with spring onions and drizzle with the sauce. Serve with rice and slaw. Serves 2