BOTANIST BOWL
Serves 4 Preparation & Cooking 50 minutes (Plus Standing)
● 4 cups chicken stock
● 1 teaspoon whole black peppercorns
● 1 bay leaf
● 400g chicken breast fillets
● 200g Brussels sprouts, halved
● 2 tablespoons extra virgin olive oil
● 250g green kale, stems discarded, shredded finely
● 1 medium avocado, cut into wedges
● 2 tablespoons roasted almonds, chopped coarsely
Almond pesto (see tip):
● ½cup firmly packed basil leaves
● ½ cup finely chopped green kale leaves
● ¼ cup roasted almonds
● 2 tablespoons finely grated parmesan
● 2 teaspoons lemon juice
● 1 small garlic clove, crushed
● 1/3 cup extra virgin olive oil
➤ Preheat oven to 200°C. Line an oven tray with baking paper.
➤ Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken (if stock doesn’t completely cover chicken, add a little water). Bring to the boil, reduce heat to low and simmer, uncovered, for 4 minutes. Cover pan and turn off the heat. Stand for 30 minutes.
➤ Place Brussels sprouts on tray and drizzle with half the oil; toss to coat. Turn Brussels sprouts cutside up, then season. Roast for 20 minutes or until crisp and golden.
➤ Almond pesto. Process basil, kale, almonds, parmesan, lemon juice and garlic until finely chopped.With motor operating, gradually add oil in a thin, steady stream; process until smooth. Season to taste.
➤ Place kale and remaining oil in a large bowl and season with sea salt. Using your hands, rub oil and salt into kale until kale softens.
➤ Remove chicken from the poaching liquid; shred coarsely.
➤ Divide kale among bowls. Top with Brussels sprouts, chicken, avocado, almonds and pesto.
SILVERBEET & MUSHROOM TART
Serves 4 Preparation & Cooking 1 Hour (Plus Refrigeration)
● ¾ cup wholemeal plain spelt flour
● ¾ cup white plain spelt flour
● 1 teaspoon fennel seeds
● ¼ cup extra virgin olive oil
● 1 egg, plus 2 extra, beaten lightly
● 1 tablespoon chilled water
● 20g reduced-fat spread
● 1 shallot, sliced thinly
● 3 large portobello mushrooms, sliced thinly
● 750g silverbeet, trimmed, chopped
● 1 garlic clove, crushed
● 50g goat’s cheese
● 2 tablespoons firmly packed flat-leaf parsley leaves
➤ Process flours and seeds until combined. Add oil, egg and water; process until ingredients just come together. Shape dough into a disc, then enclose in plastic wrap and refrigerate for 30 minutes.
➤ Melt spread in a large frying pan over high heat. Cook shallot and mushroom, stirring occasionally, for 8 minutes or until tender and excess liquid evaporates. Stir in silverbeet and garlic. Cook, stirring, for 2 minutes or until wilted. Season with pepper; cool.
➤ Preheat oven to 180°C.
➤ Roll pastry between sheets of baking paper until 30cm round and about 3mm thick. Remove top sheet of paper. Transfer pastry on base sheet of paper to an oven tray (see tip). Spoon mushroom mixture onto pastry, leaving a 6cm border. Gently fold pastry edges over filling, pleating at 5cm intervals.
➤ Brush pastry border with a little of the extra egg, then pour remaining extra egg over mushroom mixture. Bake for 40 minutes or until pastry is crisp and lightly golden.
➤ Serve tart sprinkled with cheese and parsley.
BUCKWHEAT SOBA NOODLES WITH MISO SALAD
Serves 4 Preparation & Cooking 30 Minutes (Plus Refrigeration)
● 270g buckwheat soba noodles
● 1 tablespoon white miso paste
● 1 tablespoon rice wine vinegar
● 1 tablespoon rice malt syrup
● 1 tablespoon vegetable oil
● 2 x 280g salmon fillets, skin removed
● 8 spring onions, trimmed, halved, plus 1 extra, sliced thinly
● 150g snow peas
● 1 tablespoon finely grated fresh ginger
● 1/4 cup soy sauce
● 2 tablespoons mirin
● 1 teaspoon sesame oil
● 1 teaspoons black sesame seeds
➤ Preheat oven to 200°C.
➤ Cook noodles in a large aucepan of boiling, salted ater for 3 minutes or until just tender. Drain noodles and keep warm.
➤ Combine miso, vinegar, syrup and half the vegetable oil in a large bowl.Add salmon; toss to coat. Arrange spring onions, side-by-side, on an oven tray and place salmon on top. Drizzle with remaining vegetable oil. Roast for 10 minutes or until salmon is cooked as desired.
➤ Boil, steam or microwave snow peas until just tender; drain. Refresh in a bowl of iced water, then drain.
➤ Place noodles in a medium bowl with ginger, soy sauce, mirin and sesame oil; toss to coat. Flake salmon onto noodles, add cooked spring onion and snow peas, then toss gently to combine. Serve topped with extra sliced spring onion and sesame seeds.
➤ Heat rice according to packet directions.
➤ Combine chopped asparagus and courgette in a food processor; pulse a few times until coarsely chopped. Transfer asparagus mixture to a large bowl with the rice, asparagus tips, onion, broad beans, rocket and herbs. Toss with oil and rind.
➤ Sprinkle croutons and crumbled prosciutto over salad and top with soft-boiled eggs. Spoon mayonnaise dressing over salad to serve.
SWEET & SOUR SILVERBEET WITH ROSEMARY LAMB
Serves 4 Prepartion & Cooking 35 Minutes (Plus Refrigeration)
● 2 tablespoons coarsely chopped rosemary
● 1 garlic clove, crushed
● ¼ cup extra virgin olive oil
● 12 French-trimmed lamb cutlets
● 3 spring onions, sliced thickly, plus 2 extra, cut into thin strips (see tip)
● 1/3 cup sherry vinegar
● 2 sprigs thyme
● 2 tablespoons honey
● ¼ cup currants
● 500g silverbeet, trimmed
● 2 tablespoons toasted pine nuts
➤ Combine rosemary, garlic and 2 tablespoons of the oil in a large bowl; season. Reserve 1 tablespoon of the oil mixture in a small bowl for serving; cover and refrigerate. Add lamb to the large bowl; turn to coat. Cover and refrigerate for 1 hour or overnight.
➤ Heat half the remaining oil in a small saucepan over low heat. Cook sliced spring onion, stirring occasionally, for 1 minute or until softened. Add vine ar and thyme, then bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until vinegar is reduced by half. Remove from heat and discard thyme. Stir in honey and currants. Cool.
➤ Separate silverbeet leaves from stems. Chop stems coarsely, shred leaves coarsely. Heat remaining oil in a large deep frying pan over medium heat. Cook silverbeet stems for 3 minutes or until just softened. Add silverbeet leaves and cook, stirring, for 3 minutes or until just wilted. Season to taste.Transfer to a platter, drizzle with the vinegar mixture and sprinkle with pine nuts. Cover to keep warm.
➤ Season lamb. Cook lamb on a heated oiled grill plate (or grill or barbecue) over mediumhigh heat for 2 minutes each side for medium or until cooked as desired.
➤ Drizzle lamb with reserved oil mixture. Serve topped with silverbeet and extra spring onion.
SALMON & COURGETTE BURGERS WITH GREEN HUMMUS
Serves 4 Preparation & Cooking 40 Minutes (Plus Refrigeration)
● 1 courgette, grated
● ¼ teaspoon salt
● 500g skinless salmon fillet, chopped
● 6 spring onions, chopped
● 2 garlic cloves, crushed
● 1 egg
● 1 teaspoon ground cumin
● 1/3 cup each chopped fresh mint, parsley, dill
● 2/3 cup fresh wholemeal breadcrumbs
● ½ cup hummus
● 2 tablespoons Greek-style yoghurt
● 2 tablespoons olive oil bread rolls, lettuce, sliced tomato to serve
➤ Combine courgette and salt in a small bowl; stand for 5 minutes. Squeeze excess liquid from courgette.
➤ Pulse salmon in a food processor into 1cm pieces. Add courgette, onion, garlic, egg, cumin and half the combined herbs. Pulse in short bursts until well combined. Add crumbs, puls until combined, then seaso (the mixture will be quite wet but will firm on chilling. Using damp hands, shape mixture into four 10cm patties. Place on a baking paper-lined tray, cover and chill for 30 minutes.
➤ Process hummus and remaining herbs in a food processor until smooth. Add yoghurt; pulse until combined.
➤ Heat oil in a large frying pan over medium heat. Coo patties for 3 minutes each side or until just cooked through.
➤ Split rolls. Top bases with lettuce, patties, hummus, tomato and roll top.
COURGETTE, ASPARAGUS & RICE SALAD
Serves 2 Preparation & Cooking 25 Minutes
● 2 slices soy & linseed bread
● 1 tablespoon finely grated parmesan
● 4 thin slices prosciutto
● 2 eggs
● 125g microwave brown rice & quinoa
● 85g asparagus, trimmed (tips reserved), chopped coarsely
● 1 small courgette, chopped coarsely
● ½ small red onion, cut into thin wedges
● 50g peeled frozen broad beans
● 75g baby rocket leaves
● ½ cup loosely packed mint leaves
● ½ cup loosely packed basil leaves
● 2 teaspoons extra virgin olive oil
● ½ teaspoon finely grated lemon rind
Mayonnaise dressing:
● 1 tablespoon reduced-fat mayonnaise
● 2 teaspoons extra-light sour cream
● 1 tablespoon lemon juice
● 1 small garlic clove, crushed
➤ Preheat oven to 200°C.
➤ Tear bread into 1cm pieces, spread over oven tray; sprinkle with parmesan. Add prosciutto to tray; bake for 6 minutes or until croutons and prosciutto are crisp. Cool on tray.
➤ Mayonnaise dressing. Whisk ingredients in a small bowl until smooth; season.
➤ Cook eggs in a small saucepan of boiling water for 6 minutes. Drain. Run eggs under cold running water. When cool, discard shells, then cut eggs in half.
➤ Heat rice according to packet directions.
➤ Combine chopped asparagus and courgette in a food processor; pulse a few times until coarsely chopped. Transfer asparagus mixture to a large bowl with the rice, asparagus tips, onion, broad beans, rocket and herbs. Toss with oil and rind.
➤ Sprinkle croutons and crumbled prosciutto over salad and top with soft-boiled eggs. Spoon mayonnaise dressing over salad to serve.
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