QUICK FIX

Cuisine - - CHOP CHOP -

TURK­ISH-SPICED LAMB PATTIES & WARM CAR­ROT SALAD In a food pro­ces­sor blitz 500g lamb mince with 2 cloves gar­lic thinly sliced, ½ a small chopped onion, ½ tea­spoon turmeric, ¼ tea­spoon chilli flakes, 1 tea­spoon each ground cumin, dried mint, oregano and salt, 2 ta­ble­spoons cur­rants and ¼ cup chopped pis­ta­chios. Add a beaten egg and mix through. Shape into patties. Fry for 3-4 min­utes each side to cook. For the car­rot salad, peel and slice 5 medium car­rots (ap­prox 700g) and fry in olive oil un­til start­ing to darken. Add 2 cloves gar­lic, 1 tea­spoon cumin seeds, 1-2 ta­ble­spoons harissa, and a dash of wa­ter. Fry stir­ring oc­ca­sion­ally un­til the car­rots are ten­der. Add a dash of red wine vine­gar, sea­son with salt and add chopped fresh co­rian­der to fin­ish.

Steamed fish with co­conut and lemon­grass sauce Bruise a lemon­grass stem with the side of your knife. Put into a pan with kaf­fir lime leaves, a splash of fish sauce, a pinch of turmeric, dried chilli, lime juice, and co­conut milk. Sim­mer gen­tly for 5 min­utes, then steam fil­lets of fish above the sauce un­til cooked through. Ad­just the sea­son­ings of the sauce if re­quired and serve the fish with rice noo­dles, driz­zled with the sauce, some steamed greens and topped with fried shal­lots.

Crisp sesame-crusted tofu Com­bine some corn­flour and sesame seeds then add a pinch of five spice pow­der, black pep­per and salt. Slice firm tofu into 1 cm pieces and coat in the spice mix­ture. Heat oil in a fry­ing pan and cook tofu on each side un­til golden. Scat­ter the tofu with fresh red or green chilli, spring onions and serve with bok choy that has been stir fried with sliv­ers of gar­lic, ginger, and driz­zled with soy sauce and sesame oil. Serve with rice. Grilled sal­mon & per­sim­mon salsa Make a salsa of ripe, diced per­sim­mon with lime zest and juice, chopped red or green chilli, a splash of fish sauce and a dash of sesame oil. Serve with grilled sal­mon and a shred­ded cab­bage and kale slaw with flat­bread.

But­ter bean hum­mus with roasted Jerusalem ar­ti­choke salad & lamb Roast scrubbed Jerusalem ar­ti­chokes in a hot oven un­til ten­der. Mean­while fry gar­lic with cumin, add a can of drained but­ter beans and just enough wa­ter to cover, and warm through. Drain and re­serve the wa­ter. Blitz beans in a food pro­ces­sor with some tahini, harissa, salt, lemon juice, ex­tra vir­gin olive oil and enough of the re­served wa­ter to make a smooth hum­mus. Dust lamb leg steaks with ground cumin and co­rian­der and pan­fry for a few min­utes each side. While the lamb is rest­ing add baby spinach to the pan and cook un­til wilted. Toss the spinach with the Jerusalem ar­ti­chokes, add chopped fresh pars­ley, a squeeze of lemon and a driz­zle of ex­tra vir­gin olive oil. Serve with the lamb and hum­mus.

Late au­tum­nal beef salad Thinly slice fen­nel and put onto a bak­ing tray with wedges of radic­chio. Driz­zle with olive oil and roast un­til ten­der. Dress while warm with a pomegranate dress­ing. Grill and slice beef steak and toss into the salad with any meat juices, rocket leaves, sliced buf­falo moz­zarella and toasted al­monds. Serve with grilled sour­dough.

Veni­son with potato & sil­ver­beet smash Boil cubes of peeled potato in salted wa­ter un­til ten­der, then drain. Blanch sil­ver­beet leaves in boil­ing salted wa­ter (or add to the potato pot while cook­ing) for a few min­utes un­til wilted. Fry gar­lic and an­chovies in ex­tra vir­gin olive oil, add lemon zest and chilli flakes, add the sil­ver­beet and cook for 5 min­utes. Add the drained pota­toes to the pan and lightly mash to­gether, adding lemon juice and sea­son­ing to taste. Serve with medal­lions of veni­son and a quick pan sauce of red wine, chicken stock and a knob of but­ter.

But­ter­nut & chick­pea curry

Fry cumin and mus­tard seeds, add onion and gar­lic and fry un­til soft. Add curry pow­der, cubes of diced but­ter­nut and cook for a few min­utes. Add a can of toma­toes, some veg­etable stock and canned drained chick­peas. Sim­mer gen­tly un­til the but­ter­nut is cooked, add sugar if nec­es­sary to sweeten, some salt and tamarind paste and fresh co­rian­der to fin­ish. Serve with rice.

LEMON­GRASS PORK

SERVES 4-6 / PREPA­RA­TION 15 MIN­UTES PLUS MAR­I­NAT­ING/ COOK­ING 4-6 MIN­UTES

2 cloves gar­lic

1 shal­lot

½ tea­spoon black pep­per­corns 2 lemon­grass stems

2 kaf­fir lime leaves, shred­ded 1 small dried chilli

1 ta­ble­spoon palm or brown sugar 1 tea­spoon soy sauce

1 ta­ble­spoon sun­flower oil 2 ta­ble­spoons fish sauce

4 pork scotch fil­lets

In a mor­tar and pes­tle (or use a food pro­ces­sor) make a paste of the gar­lic, shal­lot, pep­per­corns, lemon­grass, lime leaves and chilli. Add the sugar, soy sauce, oil and fish sauce. Flat­ten the pork fil­lets to a 1 cm thick­ness. Mar­i­nate the pork in the lemon­grass mix, ide­ally overnight - or a min­i­mum of 30 min­utes. Pan­fry 2-3 min­utes on each side, then rest for a few min­utes. Make a ver­mi­celli salad by mix­ing soaked ver­mi­celli with thinly sliced radishes, cu­cum­ber and hand­fuls of herbs such as Viet­namese mint, Thai basil, mint, basil and per­illa leaves dressed with lime juice, fish sauce, sugar, chopped chilli and gar­lic. Slice the pork, add to the salad and serve in ice­berg leaves.

LEMON­GRASS PORK

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.