8 DELICIOUS MEALS
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2 tbsp olive oil ½ spanish onion, finely diced 1 garlic clove, finely chopped finely grated zest and juice of 1 lemon 180g quinoa 400ml hot vegetable or chicken stock 8 eggs, at room temperature 2 beetroot, peeled and coarsely grated coarsely chopped mint, flatleaf parsley and coarsely chopped or slivered pistachios, to serve For the tahini yoghurt • 200g greek-style yoghurt • 2 tbsp extra-virgin olive oil • 1½ tbsp tahini • juice of 1 lemon, or to taste • ½ garlic clove, finely chopped
1. Heat the oil in a large saucepan over medium-high heat, add onion, garlic and lemon zest, season to taste and sauté until tender (3-4 min). Add quinoa and stir to coat in oil, then add hot stock and bring to the boil. Reduce heat to medium-low, cover with a lid and cook for 15 min. Remove from heat, remove lid, cover with a clean tea towel, replace the lid and leave to stand for 5 min to steam. Season to taste and stir in lemon juice.
2. Meanwhile, boil eggs (7 min for soft yolks), drain, refresh under cold running water, peel, halve and set aside.
3. For the tahini yoghurt: In a bowl, combine all the ingredients with 2tbsp hot water and season to taste.
4. Spread a little tahini yoghurt in the bases of serving bowls, spoon the quinoa pilaf on top, top with beetroot and eggs, scatter with herbs and pistachio nuts, season to taste and serve with extra tahini yoghurt. 460g (2 cups) sushi rice, rinsed 1½ tsp matcha (see note) 90ml rice vinegar 1 tsp castor sugar 70ml grapeseed oil 1 tbsp soy sauce 1 garlic clove, finely chopped 1½ lebanese cucumbers, seeds removed, thinly sliced • 2 tbsp pickled ginger, julienned • 2 spring onions, thinly sliced • 200g smoked trout, coarsely
flaked • roasted sesame seeds, to serve
1. Bring rice, matcha, 600ml cold water and a pinch of salt to the boil in a saucepan set over high heat. Boil for 2 minutes, stirring occasionally. Cover with a lid, reduce heat to low and simmer for 8 min. Remove from heat. Combine 50ml vinegar and sugar in a bowl, drizzle over rice, cover and set aside for 5 min. Tip rice onto a tray
1 Quinoa pilaf with beetroot, egg and tahini yoghurt Serves 4 Prep & cooking time: 30 min
2 Matcha rice with smoked trout, cucumber and pickled ginger Serves 4 Prep time plus cooking: 30 min
and spread out to cool briefly.
2. Whisk grapeseed oil, soy sauce, garlic and remaining vinegar in a bowl.
3. Toss cucumber, pickled ginger, spring onion and a little dressing in a bowl to coat.
4. Serve matcha rice topped with trout, cucumber salad, sesame seeds and extra dressing.
Note: Matcha, a powdered green tea, is available from Japanese supermarkets.
3 Barbecued T-bones with rough rocket salsa verde and crushed potato salad Serves 4 Prep time plus cooking: 30 min •8OOg chat potatoes, peeled and
halved • 80ml (1/3 cup) buttermilk • 2 tbsp extra virgin olive oil, plus
extra for drizzling • 1 tbsp white wine vinegar • finely grated zest and juice of
half a lemon • 2 tsp dijon mustard • 1 garlic clove, finely chopped • ½ cup coarsely chopped mixed herbs such as mint, flatleaf parsley and chervil • 2 spring onions, thinly sliced • 4 T-bone steaks (about 250g
each), at room temperature For the rough rocket salsa verde • 2 cups (firmly packed) rocket • 80ml extra virgin olive oil • 80ml olive oil • 20g finely grated parmesan • finely grated zest and juice of 1 lemon • 1 garlic clove, coarsely chopped
1. Boil potatoes in a large saucepan of salted water until tender (10-15 minutes). Drain, transfer to a bowl and coarsely crush with a fork or potato masher. Add buttermilk, olive oil, vinegar, lemon zest and juice, mustard and garlic. Season to taste and toss to combine. Just before serving, add herbs and spring onion and stir to combine. 2. For the rough rocket salsa verde, pulse ingredients in a food processor to a coarse paste, season to taste and set aside.
3. Heat a char-grill pan or barbecue to high heat. Season steaks well, drizzle with oil and grill, turning occasionally, until cooked to your liking (6-7 min for medium-rare). Transfer to a plate to rest for a couple of minutes, then serve with potato salad and the rough rocket salsa verde.
4 Spiced chicken with carrot, chickpea and green chilli salad Serves 4 Prep time plus cooking: 35 min • 2 tbsp olive oil • 2½ tbsp vegetable oil • 1 tbsp finely grated ginger • 1 tsp ground chilli • 1 tsp ground coriander • 1 tsp ground turmeric • 1 tsp garam masala • juice of 1 lime • 2 garlic cloves, finely chopped • 8 chicken thigh fillets, skin on • thick plain yoghurt, to serve For the carrot, chickpea and green chilli salad 60ml (¼ cup) vegetable oil 1 long green chilli, thinly sliced 1 sprig curry leaves 1 garlic clove, finely chopped 800g canned chickpeas, drained and rinsed 2 carrots, julienned juice of 2 limes, or to taste ¾ cup coarsely chopped coriander
1. Preheat the oven to 200ºC. Combine oils, ginger, spices, lime juice and garlic in a bowl and season to taste. Add chicken, mix to coat well and leave to stand for 10 min to marinate.
2. Meanwhile, for the salad, heat
oil in a frying pan over medium-high heat, add chilli and curry leaves and fry until fragrant (30 sec). Remove from heat and stir in garlic. Tip into a large bowl, add chickpeas, carrot and lime juice, season to taste and toss to combine. Just before serving, add coriander and toss together.
3. Heat a large frying pan over medium-high heat, add chicken skin-side down and cook until browned and the fat renders (4-5 min). Turn, brown the other side (1-2 min). Transfer to an oven tray and roast until cooked through (3-4 min). Serve hot with carrot, chickpea and green chilli salad, and yoghurt. 5 Tomato and ricotta tart Serves 4-6 Prep time plus cooking: 30 min 375g shortcrust pastry (see note) 200g firm ricotta 20g finely grated parmesan ¼ cup coarsely chopped mixed herbs such as basil, flatleaf parsley, mint and chervil, plus extra leaves to serve finely grated zest of 1 lemon, juice of half 1 egg, lightly beaten 1 large ripe oxheart tomato, cut into wedges • 200g mixed cherry tomatoes,
halved or quartered • 60ml (¼ cup) extra virgin olive oil • 1 tbsp red wine vinegar
1. Preheat oven to 200ºC. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming the edges to fit. Combine the ricotta, parmesan, herbs, lemon zest and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won’t need it all), then bake, turning the tray occasionally, until golden brown (15-20 min).
2. Meanwhile, combine the tomatoes, extra virgin olive oil, vinegar and lemon juice in a bowl and season to taste. Pile on top of the tart, scatter with extra herbs and serve warm.
Note: Use any good shortcrust pastry. 6 White-bean dip with pita crisps Serves 4-6 as a snack Prep time plus baking: 10-15 min 800g canned white beans, drained, rinsed 2 tbsp extra-virgin olive oil, plus extra for drizzling juice of 1½ lemons, or to taste 1 garlic clove, finely chopped 1 lebanese cucumbers, cut into batons 200g roman beans, cut into batons 1 bunch radishes, scrubbed For the pita crisps • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp smoked paprika, plus extra
to serve • 3 pita bread, cut into wedges • 1½ tbsp olive oil
1. For the pita crisps, preheat oven to 180ºC. Combine spices in a bowl with a good pinch of salt. Mix well. Spread pita wedges on baking trays lined with baking paper, drizzle with oil and season with spice mix. Turn, and repeat. Bake until golden brown (3 min). Cool and store in an airtight container; they’ll keep up to 3 days.
2. Blend beans, oil, lemon juice and garlic in a food processor until smooth, season and place in a bowl. Top with a little extra olive oil and paprika. Serve with pita crisps and vegetables.
7 Pork skewers with young coconut and pineapple salad Serves 4 Prep time and cooking: 30 min • 50g palm sugar, coarsely chopped
• 2 tbsp finely chopped fresh coriander, root and stem • 3 garlic cloves, coarsely chopped • 2 tsp white peppercorns • 1½ tbsp fish sauce • 1½ tbsp soy sauce • 1½ tbsp lime juice • 800g skinless pork shoulder, cut into bite-sized pieces • 100ml coconut milk • lime halves, to serve For the young coconut and pineapple salad • 500g slightly underripe pineapple, peeled and cut into chunks • flesh from 1 young coconut, torn
(reserve water for another use) • ½ cup (loosely packed) fresh
coriander • ½ cup (loosely packed) mint • 2 small red shallots, thinly sliced
• 1 tbsp palm sugar • 1 tbsp fish sauce • 1 tbsp lime juice • 1 garlic clove, finely chopped • 1 tsp roasted chilli flakes
1. Heat a barbecue or char-grill pan to medium. Using a mortar and pestle, pound palm sugar, coriander, garlic and peppercorns to a paste, then stir in fish sauce, soy sauce and lime juice. Place pork in a bowl, pour over marinade, mix to coat and leave to marinate while you make the salad (marinate overnight for deeper flavour).
2. For the salad, combine the pineapple, coconut, herbs and shallots in a bowl. In a separate bowl, dissolve the palm sugar in 1 tbsp hot water, add the remaining ingredients and stir to combine. Adjust the balance of flavours so the dressing is sour, sweet, salty and hot. Just before serving, drizzle the dressing over the pineapple
mixture and toss to combine. 3. Thread the pork onto skewers and grill, brushing with coconut milk and turning occasionally, until browned and cooked through (5-7 min). Serve hot, with coconut and pineapple salad and lime halves. 8 Lamb salad with peas, courgette and olives Serves 4 Prep time plus cooking: 20 min • 2 tbsp olive oil • 1 tbsp finely chopped thyme • juice and finely grated zest of
half a lemon • 1 garlic clove, finely chopped • 600g lamb backstrap For the pea, courgette and olive salad • 200g frozen peas • 2 courgettes, thinly sliced into rounds • 80g black olives • 100g feta, crumbed • 2 tbsp coarsely chopped dill • 2 tbsp coarsely chopped flatleaf parsley • 2 tbsp coarsely chopped mint • 2 spring onions, thinly sliced • 60ml (¼ cup) extra virgin olive oil • juice of half a lemon, or to taste • 1 tbsp red wine vinegar • ½ garlic clove, finely chopped 1. Toss oil, thyme, juice, zest, garlic and lamb in a bowl; season to taste and leave to marinate. 2. Meanwhile, for the pea, courgette and olive salad, blanch peas until bright green and tender (1-2 min). Drain and refresh in ice cold water, drain again, then place in a bowl with courgette, olives, feta, herbs and spring onion. Shake the remaining ingredients in a jar to combine; season to taste. Just before serving, drizzle dressing over the salad and toss.
3. Heat a barbecue or char-grill pan to high. Drain the lamb from the marinade; grill until browned and cooked to your liking (2-3 min for mediumrare). Rest for a couple of minutes, then thinly slice and add to salad. Toss to combine, and serve. ✤
WHITE-BEAN DIP WITH PITA CRISPS
BARBECUED T-BONES WITH ROUGH ROCKET SALSA VERDE AND CRUSHED POTATO SALAD
QUINOA PILAF WITH BEETROOT, EGG AND TAHINI YOGHURT
RECIPE ON RPAECGIEPE00O0N PAGE 92 PORK SKEWERS WITH YOUNG COCONUT AND FIGGY FRIAPNINDSEAPPLE SALAD
TOMATO AND RICOTTA TART