Curried Chickpea Salad
This chickpea salad is lightly spiced with curry flavours, just enough to give it character without overpowering the salad. Feel free to tweak all the spiced to your own tastes by adding more or less ginger, curry powder or turmeric.
Ingredients
250 g cooked chickpeas, or 1 400g can, drained and rinsed.
3 spring onions, thinly sliced.
90 g red bell pepper, finely chopped.
15 g coriander leaves, fresh, finely chopped.
3 tablespoons homemade mayo, or store bought.
1 clove garlic, minced.
1/2 teaspoon ginger, fresh, grated.
1/2 teaspoon turmeric, ground.
1/4 teaspoon curry powder.
1 teaspoon fresh lemon juice.
1/4 teaspoon fine sea salt.
Freshly ground black pepper.
Cayenne pepper (optional).
Directions
1. In a large bowl, mash chickpeas with a potato masher until flaked in texture.
2. Stir in the spring onions, bell pepper, coriander, mayonnaise, garlic, ginger, turmeric and curry powder until combined.
3. Stir in the lemon juice, salt and black pepper, adjusting quantities to taste. Add a dash or two of cayenne if you want some heat.
4. Serve with toasted bread, with crackers, on wholemeal wraps, or on top of a basic leafy green salad. The salad will keep in an airtight container in the fridge for 3–4 days. Stir well before serving.
For Lemon-Dill Chickpea Salad: Omit the coriander, ginger, turmeric and curry powder. Replace it with 1 1/2 teaspoons yellow mustard and 2 teaspoons minced fresh dill, and increase the lemon juice to 1 1/2 to 3 teaspoons, to taste.
Hot Smoked Trout, Watercress, Pomegrante + Avocado Salad
This salad combines classic Nordic flavours of hot-smoked trout and crisp rye breadcrumbs to create a nutritious yet simple dish that can be ready at the table in 20 minutes. The recipe comes from Signe Johansen’s How To Hygge lifestyle book, which promotes the Danish lifestyle of finding pleasures in the everyday rituals of life, such as cooking a beautiful meal!
Ingredients
6 smoked rainbow trout fillets.
200 g watercress.
seeds of 1 pomegrante.
3 ripe avocados, chopped.
2 unwaxed lemons, zest and juice.
Handful of pumpkin seeds.
Assorted pickles.
1 small rye bread loaf (about 400g), thinly sliced and toasted in a low oven until completely dry to form chunky breadcrumbs.
Directions
1. Clean the hot smoked trout of skin and any bones before flaking into bite-sized pieces. Divide the watercress between six plates and add the hot smoked trout pieces.
2. Sprinkle over the pomegrante seeds, avocado, lemon zest and juice and pumpkin seeds, and add the assorted pickles before toping with the rye breadcrumbs.
Poh’s Butterflied Lamb Leg
This butterflied lamb leg recipe from Poh Ling Yeow on behalf of the Beef + Lamb Team is served with a anchovy sauce and a fresh green salad. The anchovy sauce is filled with 15 anchovy fillets and eight garlic cloves, so is definitely worth giving a go for the delicious flavour hit!
Ingredients
1 boned, butterflied leg of lamb, fat trimmed (about 1kg)
4 cloves garlic, peeled, halved
1/4 cup roughly chopped flat-leaf parsley
1 teaspoon sal
2 tablespoons olive oil
1 lemon, juice and zest
Freshly cracked black pepper
Anchovy Cream Sauce
8 garlic cloves, peeled
1/2 cup milk
15 small anchovy fillets in oil, drained
100 g unsalted butter
100 ml olive oil
60 ml cream
Zucchini + Beans
200 g stringless beans
300 g small zucchini, ends cut away, quartered lengthways
2 cloves garlic, peeled, bashed
1 cup fresh mint leaves picked
3 tablespoons olive oil
1/2 lemon, juice and zest
Directions
1. To make the marinade, pound the garlic, parsley and salt with a mortar and pestle. Mix with the olive oil, lemon juice, zest, and pepper. Pour over the lamb and rub thoroughly, then cover with cling film and marinate in the fridge for 30–60 minutes.
2. Preheat the oven or a BBQ with a lid to 180ºC. Place the lamb on a large roasting pan. Saturate the meat with the marinade using a brush then cook for 40 minutes for a medium done result. Cover the meat with foil and rest the meat for 15 minutes before slicing.
3. To make the anchovy cream sauce, combine the garlic and milk in a small saucepan. Cover and simmer very gently until the garlic is soft enough to squash easily between your fingers. Add the anchovies and stir over low heat until dissolved. Add the olive oil and butter and blitz in a blender until smooth. Add the cream and stir to combine. Keep warm.
4. Bring a large pot of salted water to the boil. Add the zucchini and green beans and blanch for about 10 seconds (so they retain a nice crunch). Rinse with cool water and drain in a colander, then transfer to a large salad bowl. Add the garlic, mint, olive oil, lemon juice and zest and toss until mixed through.
5. To serve, slice the lamb and serve on a board. Drizzle some of the anchovy sauce over the lamb and the remainder in a gravy boat on the side. Leave the zucchini and beans in the bowl with servers for guests to help themselves.
Savoury Spinach Pancakes
We’ve added a bunch of nutritious spinach to turn our Gluten-Free Pancake mix into a delicious savoury breakfast. Top with eggs, bacon and snow pea tendrils for a wholesome weekend brunch.
Ingredients
2 eggs.
1 cup milk of your choice (full fat, almond, oat, rice).
1 cup buckwheat flour.
1 cup almond meal.
1 teaspoon baking powder.
4 cups baby spinach leaves, roughly chopped.
Butter or coconut oil, for frying.
To serve
Fried eggs.
Fried bacon.
Snow pea tendrils.
Directions
1. Heat a frypan over medium heat. Add in a little butter and spinach. Stir until spinach is wilted. Remove from the heat and allow to cool. Place eggs and milk into a large mixing bowl. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. Add in the cooked spinach and stir through until evenly combined.
3. Heat a large frypan over medium heat brasil-libido.com. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Serve pancakes with a fried egg, bacon and snow pea tendrils.
Turkey San Choy Bow
We love the fresh, crispy taste of San Choy Bow. Here we’ve skipped the sticky sauce but kept in the crunchy veggies and added some turkey mince.
Ingredients
50 g vermicelli noodles
1 tablespoon coconut oil
2 spring onions, finely sliced
3cm piece ginger, finely grated
250 g turkey mince
1 small (100g) carrot, grated
1 small (100g) zucchini, grated
2 tablespoons tamari
2 teaspoons fish sauce
Juice of 1 lime
6 large iceberg lettuce leaves, washed and dried (you can also use cos/romaine lettuce).
1/4 cup coriander leaves.
1 long red chilli, finely sliced.
Directions
1. Pour boiling water over noodles and soak for 5 minutes, until soft, then drain. Cut into 5cm lengths.
2. Heat oil in a frying pan over high heat. Add spring onions, ginger and mince and cook for 5 minutes, or until browned, breaking up any lumps of mince with the back of a wooden spoon. Add carrot and zucchini. Cook for about 2 minutes. Add tamari, fish sauce, lime juice and noodles and stir to combine.
3. Spoon mixture into the 6 lettuce cups and divide between two plates. Garnish with coriander and chilli.