BRING THE HEAT
PULSES, GRAINS AND LEGUMES ARE SPICED UP FOR PERFECT SPRING EATING. @ chefmattmoran @ chefmattmoran
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.
SPICED LAMB AND CAULIFLOWER
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
CANNELLINI BEAN, CALAMARI
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
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