Natural selections
Fresh, wholesome, wholefood ingredients are the building blocks for these easy and delicious creations, writes NZ House & Garden’s Sally Butters.
Red slaw with mango and orange dressing
Take the time to cut the vegetables finely and evenly for this colourful, crunchy salad.
Red slaw
1⁄4 cup raw peanuts
1⁄4-1⁄2 red cabbage (depending on size) 1 each small red and yellow capsicums, sliced into long thin strips
20g coriander leaves
Dressing
1⁄4 cup peeled and finely diced
mango
1⁄4 cup fresh orange juice
1 tsp finely grated orange zest
1⁄4 cup extra virgin olive oil
1 tsp agave nectar (or maple syrup
or honey)
1 tsp very finely chopped fresh
red chilli
Heat oven to 180C and roast peanuts 10-15 minutes. Keep an eye on them as they can burn quickly. Rub off skins if necessary, cool and chop.
Slice cabbage thinly and evenly. Toss with capsicums and coriander.
For the dressing: Combine ingredients in a bowl and spoon over slaw. Toss gently and sprinkle with chopped nuts.
Serve without delay.
Serves 4-6
Roast chilli chicken with coriander butter
Spreading flavoured butter under the skin before baking chicken is a simple way to dress it up while making the meat succulent and tasty.
50g butter
4-5 sprigs coriander, chopped
(save a little for garnish) 4 chicken thighs (bone in,
skin on)
4 cloves garlic, peeled and halved 1 tbsp chilli flakes (or more
to taste)
2 whole bulbs garlic, halved
horizontally (optional)
Heat oven to 180C.
Cut off 4 small knobs of butter and set aside. Mix coriander into remaining butter using a mortar and pestle.
Push coriander butter under skin on chicken.
Place thighs in a roasting dish with half a garlic clove under each one, sprinkle with chilli flakes and salt to taste and pop the knobs of butter on top. Place garlic bulb halves in between chicken and add a little water to the base of the dish.
Roast for 45 minutes or until chicken juices run clear when meat is pierced in the thickest part. Baste chicken with pan juices once or twice during cooking to keep it moist.
Sprinkle over reserved coriander and serve with roasted garlic. Serves 4
Nutty apple crumble
This quick-cooking, gluten-free version of apple crumble differs from regular crumble in that the topping consists almost entirely of nuts. Enjoy it with whipped cream or vanilla icecream.
1⁄3 cup sultanas
2-3 granny smith apples
3 tbsp coconut sugar Ground cinnamon (for sprinkling) 8 small knobs butter
3⁄4-1 cup almonds, coarsely chopped 3⁄4-1 cup walnuts, coarsely chopped 1⁄4 cup thread coconut
2 tbsp coconut oil
Cover sultanas with cool water and soak overnight, or cover with boiling water for a few minutes.
Heat oven to 180C. Grease four 10-12cm ramekins.
Peel apples and cut into very thin slices, either by hand or with a mandolin. Divide between ramekins. Sprinkle with coconut sugar, drained sultanas and a dash of cinnamon.
Place a couple of knobs of butter on each and put in oven to bake for 10 minutes.
Place almonds, walnuts, coconut and coconut oil in a bowl and mix by hand to combine. Take ramekins from oven and sprinkle nut mixture over apples.
Return to oven for 3-5 minutes or until nuts are golden. Serve warm.
Serves 4