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Roast Lemon Chicken
Ingredients:
2 large lemons
3 garlic cloves, crushed
2 tablespoons olive oil
1kg chicken nibbles
600g pontiac potatoes, scrubbed, cut into wedges
3 sprigs rosemary, leaves removed
400g steamed green beans, to serve
Method:
1.Preheat oven to 200°C. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.
2.Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
3.Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.
Parmesan-crumbed Baked Fish
Ingredients:
1/2 cup fresh multi-grain breadcrumbs
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 cup finely grated parmesan cheese
1 teaspoon finely grated lemon rind
1 teaspoon olive oil
4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
olive oil cooking spray
steamed green beans, boiled chat potatoes and lemon wedges, to serve
Method:
1.Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
2.Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
3.Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.
Pumpkin and sweet potato soup
Ingredients:
60ml (1/4 cup) olive oil
1 large brown onion, finely chopped
1 tbs finely grated fresh ginger
1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
500g sweet potato (kumara), peeled, coarsely chopped
1 tbs ground cumin
1L (4 cups) vegetable stock
125ml (1/2 cup) water
2 pieces Lebanese bread
1/3 cup chopped fresh coriander
1 long fresh red chilli, halved, deseeded, finely chopped
2 tbs shredded coconut
Greek-style natural yoghurt (optional), to serve
Method:
1.Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
2.Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.
3.Meanwhile, preheat oven to 200°C. Combine the remaining oil and cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake in oven for 5 minutes or until the bread is crisp. Break the bread into large pieces. Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
4.Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.
Rhubarb and Apple Crumble
Ingredients:
4 small granny smith apples, peeled, cored, cut into wedges
1 bunch rhubarb, ends trimmed, coarsely chopped
1/4 cup (55g) caster sugar
150g anzac cookies, crushed
1 cup (90g) rolled oats
1/2 cup (35g) shredded coconut
1/4 cup (55g) brown sugar
1/4 cup (40g) plain flour
50g butter, softened
Vanilla ice-cream, to serve
Method:
1.Preheat oven to 180°C. Place the apple and rhubarb in a roasting pan and sprinkle with caster sugar. Bake in preheated oven for 20 minutes or until apple is tender and rhubarb releases juices. Remove from oven.
2.Spoon the apple mixture evenly among six 1-cup (250ml) capacity shallow ovenproof dishes.
3.Combine the cookie crumbs, oats, coconut, brown sugar and flour in a medium bowl. Add the butter and use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs.
4.Sprinkle the crumble mixture evenly over the apple mixture. Place dishes on an oven tray and bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately with ice-cream, if desired.
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