YOTAM OTTOLENGHI'S CHARGRILLED ZUCCHINI AND SORREL SALAD
Serves 4 as a side, Vegetarian, Gluten-Free
• 60ml (¼ cup) olive oil
• 40g baby capers, rinsed, drained and patted dry with paper towel
• 1½ tablespoons pine nuts
• 5 zucchinis (a mix of green and yellow, if possible), trimmed and cut diagonally into 1cm thick slices
• 1 teaspoon sea salt
• freshly ground black pepper
• 20g finely grated parmesan
Salsa:
• 60ml (¼ cup) olive oil
• 2 teaspoons lemon juice
• finely grated zest of ½ lemon
• 1 garlic clove, crushed
• 1 tablespoon coarsely chopped tarragon
• ½ cup shredded sorrel
• sea salt and freshly ground black pepper
1│Heat 2 tablespoons olive oil in a small saucepan over high heat, add capers and fry for 2 minutes or until they have opened up. Remove with a slotted spoon; drain on paper towel. Add pine nuts to pan; fry for 15–20 seconds or until lightly golden. Remove with a slotted spoon and add to the capers. Discard the oil.
2│Heat a chargrill pan over high heat. Place the zucchini slices, salt, a good grinding of pepper and the remaining olive oil in a bowl and toss to coat. When the pan is very hot, grill the zucchini in batches for about 45 seconds each side. You want both sides to have dark grill marks but the zucchini should still have a good bite. Transfer to a bowl.
3│To make the salsa, place all the ingredients in a bowl and stir to combine. Add the salsa to the grilled zucchini and toss well. Spread out on a platter and sprinkle over the fried capers, pine nuts and parmesan. Serve warm or at room temperature.
FRITTATA CUPS
Makes 12, Vegetarian, Gluten-Free
At Two Good we provide healthy, nutritious food for school breakfast clubs for disadvantaged kids around Sydney. These help to ensure the kids start the day right.
• 200g pumpkin, peeled and cut into small cubes
• 2 red capsicums, seeded and cut into small cubes
• olive oil, for drizzling
• sea salt and freshly ground black pepper
• 50g baby spinach leaves
• 8 eggs
• 1 cup (250 ml) pouring cream or milk
1│Preheat the oven to 200°C (180°C fan-forced). Place the pumpkin and capsicum on separate baking trays, drizzle with olive oil and season with salt. Toss to coat well, then roast for 15–20 minutes or until golden and tender. Allow both to cool, then toss in a bowl with the baby spinach.
2│Reduce the oven temperature to 170°C (150°C fan-forced). Lightly oil 12 holes of a regular muffin tin. Whisk together the eggs and cream, season well and pour into a jug. Place a spoonful of the vegetable mixture in each muffin hole, then pour in the egg mixture until the holes are three-quarters full. Bake for 10 minutes or until golden and puffed. Serve warm or cold.
GREEN BEAN, HAM AND POTATO SALAD
Serves 4–6, Gluten-Free
This is a terrific salad to make post-Christmas, after you’ve glazed a whole ham and have plenty of meat left on the bone. It’s perfect for sharing at a picnic.
• 700g new potatoes, cut into 1.5cm thick slices
• 500g baby green beans, trimmed
• 400g shaved leg ham
• 1 bunch of chives, finely chopped
• 1 butter lettuce, coarsely torn
Picked Onion:
• 100ml apple cider vinegar
• 1 tablespoon caster sugar
• ½ teaspoon black mustard seeds
• 1 small red onion, thinly sliced
Dressing:
• 1½ tablespoons wholegrain mustard
• 2 teaspoons honey
• 2½ tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
1│To make the pickled onion, place the vinegar, sugar, mustard seeds and 100ml water in a small
saucepan and bring to the boil, stirring until the sugar has dissolved. Add the onion and stir to combine, then remove from the heat and set aside for 1 hour.
2│Meanwhile, bring a saucepan of lightly salted water to the boil over high heat. Add the potato, then reduce the heat to low and simmer for 8–10 minutes or until just tender. Just before the potatoes are ready, add the green beans and blanch for a minute or two. Drain the potato and beans and set aside.
3│For the Dressing, place all the ingredients in a small bowl and whisk to combine. Place the potato, beans, ham, chives and lettuce in a large bowl. Pour over the dressing and gently toss together. Drain the pickled onion and scatter over the top.
CORONATION CHICKEN SALAD
Serves 6, Gluten-Free
This classic salad is one of our bestsellers, probably because it gives people a link to childhood. We include retro dishes from time to time as a nod to older styles and traditions.
• 600g chicken breast fillets
• 2 bay leaves
• 6 thyme sprigs
• 1.25kg desiree potatoes, peeled and cut into 2 cm cubes
• 6 celery stalks, thinly sliced
• ½ bunch of coriander, leaves picked and chopped
• ½ bunch of chives, finely chopped
• 1 baby cos lettuce, larger leaves torn
Dressing:
• 100g mayonnaise
• 50g mango chutney
• ½ teaspoon curry powder
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
1│Place the chicken, bay leaves, thyme and a large pinch of salt in a saucepan and cover well with cold water. Bring to the boil over high heat, then reduce the heat to as low as possible and simmer very gently for 15 minutes or until the chicken is firm to the touch. Remove from the heat and allow the chicken to cool in the poaching liquid. Drain, then use your fingers to coarsely shred the meat.
2│Meanwhile, place the potato and a good pinch of salt in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10–12 minutes or until tender. Drain in a colander and set aside to cool.
3│To make the dressing, place all the ingredients in a small bowl and stir to combine. Place the chicken, potato, celery, coriander, chives and lettuce in a large bowl. Pour over the d
BLISS BALLS
Makes about 40, Vegan
Our bliss balls have become a bit of a signature sweet treat so we couldn’t publish a cookbook without including them. (Also, our founder, Rob, has become completely addicted to them.) This recipe can be easily adapted to suit whatever dried fruit and nuts you have on hand. You can also use any nut butter you like – try almond or macadamia.
• 4½ cups (300 g) shredded coconut
• 600g dried fruit (include a mixture of pitted dates, cranberries, raisins and apricots)
• ¼ cup (40g) raw cashews and/or almonds
• 300g smooth peanut butter
• 2 cups (200g) rolled oats
• ½ cup (50g) almond meal
• 1¼ cups (130g) cocoa powder
• 130g pepitas (pumpkin seeds)
• 190g golden syrup
• 75g chia seeds
• 75g coconut oil, melted
1│Place the shredded coconut in a food processor and blitz into smaller shreds. Sprinkle twothirds of the coconut over a tray for rolling and tip the rest into a large bowl.
2│Add the dried fruit and nuts to the food processor and blitz until finely chopped. Add to the coconut in the bowl, along with all the remaining ingredients, and mix well with your hands.
3│Using damp hands, roll the mixture into small bite-sized balls. Roll the balls in the reserved shredded coconut to coat well. Place on a baking tray lined with baking paper and refrigerate for 1 hour or until firm. Store in an airtight container in the fridge for up to 1 month.
CHEWY WHITE CHOOLATE AND MACADAMIA COOKIES
Makes 20-25 (Depening on how much raw cookie dough you eat!), Vegetarian
• 1 cup (230 g) brown sugar
• ⅓ cup (80 g) caster sugar
• 200g unsalted butter, melted
• 1 large egg
• 1 egg white
• 315g plain flour
• 1 teaspoon bicarbonate of soda
• 1⅓ cups (200g) good-quality white chocolate chips
• 40g (¼ cup) unsalted macadamias
• sea salt flakes, for sprinkling
1│Place the brown sugar and caster sugar in a large bowl and stir to combine well. Whisk in the hot melted butter, then stand for 10 minutes to allow the butter to cool.
2│Add the egg and egg white to the butter mixture and whisk until well combined. Sift the flour and bicarbonate of soda into a separate bowl, then add it to the butter mixture and stir well to combine. Cover and refrigerate the dough for at least 30 minutes (this is so the chocolate chips don’t melt when you add them).
3│Add the chocolate chips and macadamias to the dough, then refrigerate for another 30 minutes or until it is quite firm to handle.
4│Meanwhile, preheat the oven to 175°C (155°C fan-forced) and line two baking trays with baking paper. Roll golf-ball-sized pieces of dough into balls and place on the prepared trays, leaving about 5cm between each one to allow for spreading. Using the palm of your hand, flatten each ball into a disc about 1cm thick. Bake for 10 minutes or until light golden, then remove from the oven and sprinkle each cookie with a little flaked salt. Cool slightly on the trays, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
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