Lentil, herb & mushroom rolls
Ready in 1 hour | Makes 12 large rolls
3 sheets frozen flaky pastry 1½ cups roughly chopped mushrooms 1 onion, roughly chopped 2 cloves garlic, roughly chopped 3 Tbsp chopped fresh herbs (we used 1 Tbsp each rosemary, thyme and parsley) 400g can lentils, drained (about 1¾ cups) ½ cup cashews 2 eggs, plus 1 beaten egg for egg wash 3 cups breadcrumbs 1½ cups grated cheese Handful spinach or kale Black sesame seeds, for sprinkling
1 Preheat oven to 190°C. Remove pastry sheets from freezer and cover with a damp tea towel.
2 Place mushrooms, onion, garlic, herbs, lentils and cashews in a food processor. Break in the 2 eggs and blitz for a few minutes until everything is finely chopped and egg is incorporated.
3 Transfer mixture to a medium-sized bowl. Add breadcrumbs and cheese and stir through until combined. Divide mixture into 3 portions.
4 Place a pastry sheet on a lightly floured bench, with a long edge nearest to you. Leave about 3-4cm of pastry along this edge bare; just above it place 1 portion of mushroom mixture, forming it into a log shape running the length of the pastry.
5 Arrange a few leaves of spinach or kale across the top of the filling.
6 Trim 4cm of pastry from the edge furthest from you (keep this piece to decorate the rolls) then brush a 2-3cm strip of egg wash along this top edge (to seal the roll together).
7 Using both hands, curl the edge closest to you over the filling and roll up completely to contain the filling. Press along pastry seam to make sure the egg wash sticks the pastry together. Cut roll into 4 large pieces (or smaller pieces if you wish). Repeat process with remaining sheets of pastry and filling. Transfer to a lined oven tray and space out evenly.
8 Decorate rolls with pastry trimmings if you wish and brush tops with egg wash. Sprinkle with sesame seeds.
9 Bake for 25-30 minutes or until golden. Serve with chutney or sauce.
> This filling also makes great vegetarian slider patties. Place tablespoonfuls of mixture into greased muffin tins and flatten so they are about 2cm thick. Bake for 15-20 minutes at 190°C.
> Or turn this recipe into a vegetarian meatloaf by placing the lentil mixture in a greased and lined loaf tin and baking for 30-40 minutes at 190°C.
Ready in 40 minutes | Serves 4 | GF
3 cups popped popcorn ½ cup cashews 1 cup walnuts 1 cup coconut chips or shredded coconut ½ cup pumpkin seeds ½ cup sunflower seeds 1 tsp cinnamon ½ tsp mixed spice ½ tsp nutmeg 50g butter ½ cup pure maple syrup 1 tsp vanilla extract ¼ tsp baking soda 1 cup dried fruit (we used mango, banana and melon)
1 Preheat oven to 150°C. Line a large oven tray with baking paper.
2 Thoroughly mix together the popcorn, nuts, coconut, seeds and spices, then spread evenly over the tray.
3 In a small saucepan over medium heat, gently melt butter and maple syrup together until bubbling and turning deep brown (about 5 minutes).
4 Have a whisk at the ready. Remove pan from heat, stir in vanilla and baking soda and whisk vigorously. Be warned: the mixture may fizz and bubble so take care.
5 Quickly pour hot maple liquid over popcorn mixture and use a spoon or spatula to mix and coat as much of it as you can. Place tray in oven and bake for 20 minutes, turning occasionally, until golden brown all over.
6 Remove from oven. Once cooled, stir through the dried fruit. Store in an airtight container.
> This scroggin can also be used as a delicious crumble topping on unsweetened yoghurt or preserved fruit for breakfast or dessert.
Honey soy chicken drumsticks
Ready in 35 minutes plus marinating time | Makes 10 | DF | GF
6 chicken drumsticks, skin on 1 clove garlic, crushed 1 tsp fresh ginger, grated ½ tsp Chinese five spice ½ cup soy sauce* 2 Tbsp honey Sesame seeds, to garnish (optional)
1 Place drumsticks in a medium-sized baking dish and arrange so they fit snugly side by side.
2 Combine the other ingredients (except sesame) and pour over chicken. Cover and place in fridge to marinate for at least 2 hours or overnight.
3 When ready to cook, preheat the oven to 180°C. Bake drumsticks for 20-25 minutes, turning once, until chicken juices run clear when meat is pierced with a skewer or knife tip.
4 Sprinkle with sesame seeds before serving, if desired. These tasty drums are delicious served hot or cold.
Honey soy chicken drumsticks.
Lentil, herb & mushroom rolls.