Sunday Herald Sun - Stellar - - On Sunday -


2 tbs harissa paste 2 tbs honey Juice of 2 lemons cup (80ml) olive oil ½ 2 tbs tahini 2 Le­banese cu­cum­bers, ¼ Pre­heat the oven to 200°C. Line 2 bak­ing trays with bak­ing pa­per. Score chicken 2-3 times through the thick­est part of the breasts and legs. Place the chicken, skin-side up, on 1 of the pre­pared trays. Com­bine harissa, honey, half the lemon juice, half the gar­lic and 2 tbs olive oil in a bowl. Pour three-quar­ters of harissa mix­ture all over chicken and sea­son. Roast, bast­ing reg­u­larly, for 40-50 min­utes


or un­til cooked through. Set aside to rest, loosely cov­ered with foil, for 15 min­utes. Com­bine pepi­tas, chick­peas and re­main­ing harissa mix­ture in a bowl, then trans­fer to sec­ond pre­pared tray and bake for 20-25 min­utes or un­til crisp. Set aside. To pre­pare the salad, whisk to­gether the tahini, 2 tbs wa­ter and re­main­ing gar­lic and lemon juice. Sea­son and set aside. Place chick­pea mix­ture, to­mato, cu­cum­ber, spring onion and herbs in a large serv­ing bowl. Add tahini dress­ing and toss to com­bine. Us­ing a cleaver or kitchen scis­sors, cut the chicken into 8 pieces and serve with chick­pea salad.

1 ½ tbs co­conut oil 2 gar­lic cloves, crushed ½ ex­tra small leaves to serve 2 tbs red curry paste 2 ½ Juice of 1 lime Chopped red chilli and toasted co­conut Heat the oil in a large saucepan over medium heat. Add onion, gar­lic, ginger and co­rian­der roots and stalks, and cook for 5 min­utes or un­til soft. Add curry paste and palm su­gar, and cook for 1-2 min­utes or un­til fra­grant. Add lentils, stock and three-quar­ters co­conut milk. Bring to the boil, re­duce to a sim­mer and cook for 30 min­utes or un­til lentils are ten­der and start­ing to break down. Re­move from heat sauce and lime juice. Sea­son. Di­vide among serv­ing bowls and driz­zle over re­main­ing 100ml co­conut milk. Scat­ter over chilli, co­conut, if us­ing, and ex­tra co­rian­der leaves to serve. 2 tbs soy sauce 2 tbs rice wine vine­gar, plus ex­tra 2 tbs 2 tbs mirin Juice of ½ 1 tsp sesame oil 1 green chilli, seeds re­moved, re­moved, cut into 1cm pieces 1 nashi pear, cut into thin slices sliced on an an­gle, leaves re­served ½ 2 spring onions, thinly sliced 1 sheet shred­ded nori, toasted sesame seeds and shichimi tog­a­rashi Com­bine soy, rice wine vine­gar, mirin, lime juice, sesame oil and chilli in a bowl. Add the salmon, gen­tly stir to com­bine and set aside to mari­nade. Heat rice ac­cord­ing to packet in­struc­tions and set aside to cool slightly. Place nashi pear, cel­ery stalk and leaves, pe­cans and spring onion in a bowl with ex­tra rice wine and toss to com­bine. Di­vide rice among serv­ing bowls and top with salmon, nashi pear mix­ture and shiso leaves. Driz­zle over salmon mari­nade and scat­ter over nori, sesame seeds and shichimi tog­a­rashi to serve.


½ cup (100g) tri- colour quinoa ¼ cup (60ml) olive oil, plus ex­tra ¼ cup (60ml) ½ 1 tsp each turmeric, pa­prika and ground co­rian­der Seeds of 1 pome­gran­ate 200g baby spinach leaves 1 bunch mint, leaves picked, roughly chopped, smaller leaves re­served to serve ¼ cup (60ml) cider vine­gar 1 tsp honey Cook quinoa ac­cord­ing to packet spices and pome­gran­ate seeds, spinach, spring


600g Aus­tralian calamari, cleaned, tubes cut into 5mm rings, ten­ta­cles cut into 4 pieces Juice of ½ lemon cup (80ml) olive oil 2 tbs sherry vine­gar 1 gar­lic clove, crushed 2 x 400g cans can­nellini beans, drained, rinsed 10 pit­ted green olives, chopped 1 tbs baby ca­pers 300g cherry toma­toes, halved ½ picked, roughly chopped, plus ex­tra small leaves ½ bunch pur­ple basil (sub­sti­tute basil), leaves picked 2 (200g) dried chorizo, chopped Grilled sour­dough baguette (op­tional), to serve


Feel the fas­ci­na­tion with our de­light­ful range of come- hither hats and fas­ci­na­tors.


Steer ac­ces­sories to the el­e­gant side to fin­ish your race day out­fit in style.

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