EASY ENTERTAINING

Pappa al pomodoro
(bread & tomato soup)
with burrata

FRESH, FUSS-FREE DISHES
90+ SWEET & SAVOURY RECIPES TO SHARE

EASY ENTERTAINING

WELCOME

CONTENTS
EASY ENTERTAINING
MENUS 6
BRUNCH 8
SMALL BITES 24
SALADS 42
VEGIE FEASTS 68
QUICK DINNERS 92
DESSERTS 116
SUBSCRIBE 134
INDEX 135

MENUS

NEW PICNIC
FAVOURITES

6

ITALIAN
BANQUET

WEEKEND
BARBECUE

MAKE EASY ENTERTAINING EVEN EASIER WITH THIS
STELLAR COLLECTION OF MENUS. FROM AL FRESCO
GATHERINGS TO STUNNING FEASTS USING FRESH INGREDIENTS
AND CLEVER TIME-SAVING SHORTCUTS, YOU’RE ALL SET

LAZY SUNDAY
BRUNCH

SEAFOOD
FEAST

MIDWEEK
ENTERTAINING

UPGRADE YOUR BRUNCH WITH THESE
SWEET AND SAVOURY FAVOURITES.
FRITTERS, PORRIDGE AND PANCAKES
ARE JUST SOME OF THE CLASSICS
WE’VE GIVEN A DELICIOUS TWIST –
ALL YOU NEED TO ADD IS THE COFFEE.

BRUNCH

WE’VE SERVED THIS BEAUTIFUL SAVOURY JAM WITH TOAST AND
GOAT’S CHEESE, BUT DON’T STOP THERE! IT’S PERFECT FOR
UPLIFTING AVO OR EGGS ON TOAST OR ON A CHEESE BOARD

FRIED FOR CRISPINESS, THEN BAKED UNTIL
PERFECTLY COOKED, THIS GIANT FRITTER IS A
DREAM VESSEL FOR BACON AND EGGS AND
GREAT FOR FEEDING A CROWD

BREAKFAST

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BREAKFAST

GIVE FAVOURITE RECIPES AN UPGRADE, WHETHER IT’S ADDING
FALAFEL SPICES TO YOUR BLT, A HERBY DRESSING FOR FRITTERS
OR AROMATICS INFUSED INTO A GOLDEN JAR OF HONEY
BRUSSELS SPROUTS, PANCETTA
& POTATO FRITTER WITH
FRIED EGGS & BACON

Cut fritter into quarters. Season
with salt flakes. Top with bacon, fried
eggs and extra chives to serve.

SERVES 4

350g potato, peeled, roughly chopped
150g pancetta, cut into 1cm pieces
260g frozen brussels sprouts, thawed
for 10 minutes, roughly chopped
1/ 2 bunch chives, finely chopped,
plus extra, chopped, to serve
1 tsp smoked paprika
1 egg, lightly beaten
1/4 cup (60ml) extra virgin olive oil
200g shortcut bacon
4 fried eggs, to serve

BLT WITH FALAFEL-SPICED
FRIED GREEN TOMATO
MAKES 4

12 slices streaky bacon
1/ 2 cup (150g) whole-egg mayonnaise
8 slices fresh sourdough
8 butter lettuce leaves
2 ripe avocados, sliced
1/ 3 cup (70g) toum (garlic dip)
Pickled chillies, to serve
FRIED GREEN TOMATOES

Preheat oven to 220°C.
Place potato in a saucepan of cold
salted water, bring to the boil, and cook
for 15 minutes or until tender. Drain. Using
a fork, mash potato, then set aside to cool.
Place pancetta in a non-stick frypan
over medium heat. Cook for 5-6 minutes
until crisp. Drain on a plate lined with
paper towel. Set aside.
Place brussels sprouts, potato,
pancetta, chives, paprika, egg and 1 tsp
salt flakes in a bowl. Season with freshly
ground black pepper and stir to combine.
Heat 2 tbs oil in a 20cm non-stick
ovenproof frypan over medium-high heat.
Add potato mixture, spreading evenly, and
cook for 5-6 minutes. Top pan with a
baking tray and flip both pan and tray to
transfer fritter to the tray. Wipe out pan,
add remaining oil, then slide fritter back
into the pan. Cook for 4-5 minutes. Transfer
to the oven and bake for 12-15 minutes
until fritter is firm and cooked through.
Place bacon in a non-stick frypan over
medium-high heat. Cook, turning, for
3-4 minutes or until crisp.

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Spread mayonnaise on 4 slices of
sourdough and top each with lettuce,
bacon, fried green tomatoes and
avocado. Spread remaining sourdough
with toum and sandwich together.
Serve with pickled chillies.

1/ 2

tsp ground cumin
1 tsp ground coriander
Pinch of cayenne pepper
1 tsp dried oregano
1 tbs sesame seeds
3/4 cup (125g) fine polenta
1/ 2 cup (75g) plain flour
2 eggs, lightly beaten
4 large (500g) green tomatoes,
cut into 2cm thick slices
Vegetable oil, to shallow fry
For the fried green tomatoes, combine
herbs and spices, sesame seeds, polenta,
1/4 tsp pepper and 1/ 2 tsp salt flakes in a
bowl. Place flour and egg in 2 separate
bowls. Coat each tomato slice in flour, dip
in the egg, then press into the polenta
mixture. Heat 2cm oil in a large frypan
over medium heat. In batches, fry tomato
for 3-4 minutes, turning halfway, until
crisp and golden brown. Remove from
pan, drain on paper towel and set aside.
Place bacon in a large frypan over
medium heat and cook, turning, for
3-4 minutes until crisp.

ZUCCHINI & POTATO FRITTERS
WITH GREEN GODDESS DRESSING
SERVES 4

4 cups (480g) frozen diced zucchini,
thawed
3 garlic cloves, crushed
2 potatoes (350g total), grated, liquid
squeezed out
1 egg, lightly beaten
2 tbs plain flour
1 tsp chilli flakes, plus extra to serve
1/ 3 cup flat-leaf parsley leaves, finely
chopped
1/4 cup (60ml) extra virgin olive oil
Rocket leaves and lemon wedges,
to serve
GREEN GODDESS DRESSING

1 garlic clove, crushed
2 tbs each of roughly chopped
chives, tarragon, and flat-leaf
parsley leaves
1 anchovy fillet, chopped (optional)
1/4 cup (60ml) buttermilk
1/ 2 cup (150g) whole-egg mayonnaise
1 tsp white wine vinegar
Drain off any liquid from the thawed
zucchini and pat dry with paper towel,
pushing down lightly to soak up any
excess liquid. Set aside.
For the green goddess dressing, place
all ingredients and 1 tsp salt flakes in a
blender and blend until smooth. Spoon
into a serving bowl and set aside.

BREAKFAST

HANOI-STYLE EGGS

TOMATO JAM

SERVES 4

MAKES 4 X 350ML JARS

Ready in half an hour, this dish is finished
with an easy, flavour-packed dukkah. Make
a double quantity, ready to sprinkle over
grilled fish, chicken and vegies.
1/ 3

cup (80ml) sunflower oil, plus extra
4 eschalots, peeled and thinly sliced
2 garlic cloves, chopped
1 tbs finely grated ginger
1 bird’s eye chilli, chopped
1 lemongrass stalk, white part, chopped
4 truss tomatoes, chopped
400g can whole tomatoes
1 tbs fish sauce
200g firm tofu, cut in 2cm pieces
1/4 cup (50g) rice flour
4 eggs
150g snake beans, cut into batons,
blanched
Mint leaves and crusty bread to serve
VIETNAMESE DUKKAH

1 tbs sesame seeds, toasted
1/4 cup (35g) peanuts, toasted,
chopped
1 tsp coriander seeds, crushed
2 tsp chilli flakes
For the dukkah, combine all inredients
in a small bowl and set aside.
Heat 2 tbs oil in a frypan over medium
heat. Add eschalot and cook, stirring
occasionally, for 2-3 mintues, until
softened. Add garlic, ginger, chilli
and lemongrass. Cook for 1 minute
or until fragrant.
Add fresh and canned tomatoes,
and bring to a boil. Add fish sauce.
Simmer for 15 minutes or until thickened.
Heat 2cm oil in a saucepan over
medium-high heat. Dust tofu in rice
flour, then shallow fry in batches until
golden and crisp. Drain on paper towel
and season.
In a second frypan, heat remaining
2 tbs oil over medium heat and fry eggs
for 2 minutes or until cooked to your
liking. Divide tomato mixture and snake
beans among plates. Top with eggs, tofu,
dukkah and mint. Serve with crusty bread.

2kg roma tomatoes, chopped
2 long red chillies, finely chopped
1 tbs coriander seeds, toasted, crushed
1 onion, coarsely grated
6 garlic cloves, crushed
3 cups (660g) caster sugar
3/4 cup (180ml) red wine vinegar
Sliced toasted sourdough baguette
and goat’s curd, to serve
Place all ingredients in a large heavybased saucepan over high heat and stir
to combine. Add 3 tsp salt flakes and
1/2 tsp freshly ground black pepper.
Bring to just below the boil, then reduce
heat to medium and simmer for 1 hour1 hour 10 minutes or until thickened.
To test if the jam will set, place a dollop
on a saucer that has been chilled in the
freezer. Run a finger through the jam – if
the jam doesn’t run back into the centre,
it’s set. Spoon into sterilised jars and
store in the fridge for up to 1 month.
Serve with toast and goat’s curd.

BACON PORRIDGE WITH
SOFT-BOILED EGGS
SERVES 4

4 cups (1L) chicken stock
250g rindless bacon, thinly sliced
1/2 tsp smoked paprika
2 rosemary sprigs, leaves picked
1 tbs extra virgin olive oil, plus extra
to serve
1 cup (110g) rolled barley flakes
1 cup (90g) rolled oats
100g baby spinach leaves
4 eggs, at room temperature
2 tbs each furikake (from Asian food
shops) and white sesame seeds
Coriander leaves and baby coriander
(optional), to serve
Place stock, bacon, paprika, rosemary and
2 cups (500ml) water in a saucepan and
bring to the boil over high heat. Reduce
heat to low and simmer gently, without
stirring, for 5 minutes for bacon to infuse.

Remove from heat, transfer bacon to
a chopping board and finely chop.
Place bacon and oil in a frypan over
high heat and cook from cold, stirring
regularly, for 4 minutes or until crispy.
Drain on paper towel and set aside.
Return bacon stock to medium heat,
add barley and oats, and cook, stirring
regularly, for 10 minutes or until oats are
tender. Stir through spinach. Stand for
10 minutes to thicken slightly.
Meanwhile, bring a saucepan of water
to the boil. Carefully add eggs and cook
for 6 minutes 30 seconds for soft-boiled.
Transfer to iced water and peel. Combine
furikake and sesame seeds in a shallow
dish and roll eggs in mixture to coat.
Divide porridge among serving bowls.
Top with bacon, halved eggs, coriander
and baby coriander, if using. Scatter with
any remaining furikake mixture to serve.

TUNA CROSTINI WITH CIME DI
RAPA AND GOAT’S CURD
SERVES 4

400g sashimi-grade tuna, cut into
1cm cubes
1 tbs chilli oil
1/2 cup (125ml) extra virgin olive oil, plus
extra to drizzle
1 tbs finely chopped chives
1 garlic clove, bruised
2 tbs salted capers, rinsed, drained
1/2 bunch cime di rapa or cavolo nero,
leaves picked, torn
Juice of 1/2 lemon (or to taste)
8 slices chargrilled sourdough
100g goat’s curd
Combine tuna, chilli oil, 80ml olive oil and
chives in a bowl, then season to taste.
Heat remaining olive oil in a small
saucepan over medium heat. Add garlic
and cook, stirring, for 1-2 minutes until
fragrant. Add capers, cook for 2-3 minutes
until crispy, then drain on paper towel.
Add cime di rapa and cook, stirring, until
wilted. Stir in lemon juice. Season to taste.
Spread sourdough with goat’s curd.
Top with greens, tuna mixture and fried
capers. Drizzle with extra oil to serve.

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BREAKFAST

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TURN REGULAR PORRIDGE ON ITS
HEAD WITH THIS UMAMI-RICH
BACON VERSION, TOPPED WITH EGGS
ROLLED IN A MOREISH SAVOURY
SESAME MIXTURE

SAVOURY MUFFINS ARE
ALWAYS A WINNER FOR A
MAKE-AHEAD BREAKFAST AND
PERFECT FOR TRANSPORTING IF
YOU FANCY AN AL FRESCO
START TO THE DAY

BREAKFAST

PANCETTA & EGG MUFFINS WITH
WHIPPED CHEDDAR BUTTER
MAKES 6

The whipped cheddar butter we’ve made
to serve with the muffins is great for using
leftover cheese. Parmesan or Gruyere
would also work well, or try a vintage
cheddar for extra sharpness. The muffins
are best served on the day they are made.
100g salted butter, softened
50g cheddar cheese, crumbled
1/ 2 tsp smoked paprika
120g pancetta, finely chopped, plus 40g,
thinly sliced
1/4 cup whole sage leaves, plus 1/4 cup,
finely chopped
4 eggs
1 cup (250ml) milk
1/ 2 cup (120g) sour cream
1/4 cup (60ml) extra virgin olive oil
300g self-raising flour, sifted
Preheat oven to 180°C. Grease a 6-hole
Texas muffin pan.
Place butter in the bowl of stand mixer
fitted with the whisk attachment and
whisk for 5 minutes or until light and
fluffy. Fold through crumbled cheddar
and paprika and season with salt flakes.
Set aside until required.
Heat a non-stick frypan over medium
heat. Add chopped pancetta and cook for
3-5 minutes until crispy. Transfer to paper
towel to cool. Repeat with sliced pancetta.
Add whole sage leaves to pan and fry for
30 seconds until crispy. Set aside.
Boil 2 eggs in a small saucepan of
boiling water for 10 minutes or until hard
boiled. Allow to cool, then finely grate.
Break remaining eggs into a small bowl.
Add milk, sour cream, oil and 1 tsp salt
flakes and mix to combine.
In a separate bowl, combine flour,
chopped sage, chopped pancetta and
grated egg. Add milk mixture and mix
until just combined. Divide mixture
evenly among prepared muffin holes.
Bake for 35-40 minutes until golden.
Transfer to a wire rack to cool slightly.
Serve muffins with cheddar butter,
pancetta slices and fried sage leaves.

INDIAN-STYLE FENNEL SEED
PANCAKES WITH WHIPPED
RICOTTA AND ORANGES

11/ 2 cups (375ml) milk
1 tsp baking powder

MAKES 8

For the pancakes, pound cardamom
using a mortar and pestle until the pods
open. Discard the husk, leaving the
seeds. Add fennel seeds and grind to a
powder. Transfer spice mixture to a large
bowl with the remaining pancake
ingredients and a pinch of salt flakes.
Whisk together to a thick batter. Set
aside for 10 minutes to rest.
Meanwhile, finely grate the zest of
2 oranges, then juice them. Segment
the third orange. Set aside.
To make the orange syrup, place 100ml
water and 60g caster sugar in a small

3 oranges
90g caster sugar
250g ricotta
1/4 cup (60ml) ghee or oil
Flaked almonds, toasted, to serve
PANCAKES

2 green cardamom pods
2 tsp fennel seeds
2 cups (300g) plain flour
1/ 3 cup (60g) fine semolina
180g caster sugar

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BREAKFAST

Fill glasses with ice, then pour over
the gin mixture. Top with coconut milk.
Serve with extra lime wedges alongside.

EGGS WITH PANCETTA, KALE
& CHEESY BREAD
SERVES 4

6 x 50g thick slices sourdough
300g brie, thickly sliced
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, roughly chopped
1 onion, finely chopped
1 long red chilli, seeds removed,
thinly sliced
150g pancetta, cut into lardons
1 bunch kale (stalks removed and
discarded), leaves roughly chopped
10 eggs, whisked in a bowl with a pinch
of finely ground black pepper

saucepan over medium heat. Cook until
the sugar dissolves and the mixture
comes to a boil. Add the orange juice
and simmer for 3-4 minutes until syrupy.
To make the whipped ricotta, whisk
ricotta, orange zest and remaining 30g
sugar in a bowl until smooth. Set aside.
Heat a little ghee in a large frypan.
In batches, add about 1/4 cup pancake
batter to the pan and cook over a
medium-low heat. Cook for 3-4 minutes
until browned on the bottom, then flip
over, reduce the heat and cook slowly
for 5-6 minutes until cooked through.
Set aside and keep warm on a plate.
Serve pancakes topped with ricotta,
orange syrup and flaked almonds.

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SPLICE GREEN JUICE
MAKES 700ML (SERVES 2-3)

430g can pineapple rings in juice
Juice of 3 large limes, plus extra
wedges to serve
100g baby spinach
1 Lebanese cucumber, chopped
2 tsp caster sugar or maple syrup
100ml gin
1/4 cup (60ml) coconut milk
Place pineapple rings and juice, lime
juice, spinach, cucumber, sugar and
2 tbs water in a blender and whiz until
very smooth. Strain through a sieve,
discarding the solids. Stir through gin.

Preheat oven grill to high. Place bread
on a baking tray and top evenly with
brie. Season and set aside.
Place 2 tbs oil in a large frypan over
high heat. Add the garlic, onion and
chilli. Cook, stirring occasionally, for
4-5 minutes until onion has softened.
Add the pancetta and cook, stirring
occasionally, for 2-3 minutes until starting
to brown. (Be careful with your seasoning
– the pancetta naturally carries a lot of
salt.) Add kale and stir until wilted.
Season, transfer to a bowl and set aside.
Grill bread on the top shelf of the oven
for 3-4 minutes until the cheese and
edges of the bread are lightly golden.
Set aside and keep warm.
Wipe pan clean, add the remaining
1 tbs oil and return to high heat.
Pour in the whisked eggs – they will
bubble immediately. Cook, stirring gently
and frequently for 1-2 minutes until soft
and pillowy and nearly cooked through
(be careful not to over-stir or they will
look dry and lumpy).
Just before the eggs are fully cooked,
add the kale and pancetta mixture and
stir gently to combine. Cook, occasionally
folding the mixture, for 1-2 minutes until
eggs are cooked through. Serve
immediately with cheesy bread.

WITH THE CLASSIC PAIRING
OF PANCETTA AND DARK
LEAFY GREENS, PLUS BRIE FOR
A LITTLE INDULGENCE, THIS
DISH IS QUICK TO WHIP UP
FOR AN EASY BRUNCH

APPETISERS, NIBBLES, SHARE PLATES
– SMALL BITES ARE A CORNERSTONE
OF ENTERTAINING A CROWD. TAKE
YOURS TO NEW PLACES WITH
GLAMMED-UP DIPS AND SKEWERS,
LUXE SEAFOOD DISHES AND MORE.

SMALL
BITES

MINI SKEWERS WITH SALMON AND SHALLOT GET A FRESH AND
ZESTY SPIN COURTESY OF A MISO-MARMALADE GLAZE THAT’S SO
EASY TO WHIP UP, YOU’LL WANT TO BRUSH IT OVER EVERYTHING

SMALL BITES

delicious.com.au 29

SMALL BITES

1 small red onion, finely chopped
1 cup mixed herbs (we used dill, flat-leaf
parsley and mint) finely chopped,
plus extra to serve
Pinch of ground cinnamon
1/ 2 cup (75g) plain flour, sifted
1/ 2 tsp baking powder
50g Greek feta, crumbled
Vegetable oil, to shallow-fry
Lemon wedges, to serve
Place tomato and 1 tsp salt flakes in
a fine sieve set over a bowl. Set aside for
30 minutes (the salt will help the tomato
release liquid). Discard liquid. Combine
tomato in a bowl with onion, herbs,
cinnamon, flour, baking powder and
feta. Season to taste.
Heat 1cm oil in a large non-stick frypan
over medium heat. In batches, add
heaped tablespoons of tomato keftedes
mixture and cook, turning halfway, for
4-6 minutes until golden. Remove with a
slotted spoon and drain on paper towel.
Scatter keftedes with extra herbs and
serve with lemon wedges alongside.

Prosciutto-wrapped avocado

KOREAN LAVA WRAPS WITH
CRISPY RICE CAKES, AVOCADO
AND JALAPENO
MAKES 18

This dish works best when the rice is
chilled and set overnight, so begin this
recipe a day ahead.

PROSCIUTTO-WRAPPED
AVOCADO
SERVES 8 AS A STARTER
1/2

cup (125ml) extra virgin olive oil
4 large eschalots, finely chopped
1 cup (250ml) white wine vinegar
150ml white wine
160g caster sugar
1/4 cup (40g) sultanas
1 bay leaf
4 avocados, quartered lengthways
16 small slices prosciutto
Micro herbs, to serve

and cook, stirring occasionally, for
12-15 minutes until golden. Add the
vinegar, wine, 150ml water, sugar, sultanas
and bay leaf. Increase heat to high and
bring to the boil, then reduce heat to
medium and simmer for 15-20 minutes
until relish is reduced to 350ml. Remove
from heat, season and set aside to cool.
Wrap each avocado quarter in
prosciutto and place on a serving platter.
Scatter with micro herbs and serve with
cooled relish alongside.

TOMATO KEFTEDES (FRITTERS)
MAKES 12-14

To make the relish, place oil and eschalot
in a medium frypan over medium heat

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300g cherry tomatoes, roughly chopped

4 cups (600g) cooked sushi rice
1 tbs rice wine vinegar
1 tbs mirin
Vegetable oil, for shallow frying
Kewpie mayonnaise, to drizzle
2 x 5g packets roasted seaweed snack
1 Lebanese cucumber, thinly sliced
2 ripe avocados, sliced
1-2 jalapenos, thinly sliced
Black sesame seeds, yuzu juice and
coriander leaves, to serve
Line base and sides of a 20cm square tin
with plastic wrap, with wrap overhanging
on all sides. Mix cooked rice in a bowl
with vinegar and mirin. Press rice into the
prepared tin in an even layer. Fold over

CHICKEN WINGS ARE
A SURE-FIRE WINNER
WHEN FEEDING A CROWD.
FOR FLAVOUR THAT PACKS
A PUNCH, THIS VERSION
COOKS THEM IN A HONEYSOY STOCK BEFORE
ADDING THE GLAZE

SMALL BITES

Place soy sauce, ginger, garlic, 1 cup
(350g) honey and star anise in a large
stock pot with a lid. Add 8 cups (2L) water
and stir to combine. Place over high heat
and bring to the boil. Add the chicken
wings, then turn off the heat and stand,
covered, for 20 minutes or until the
chicken is cooked through. Carefully
remove wings from the stock and set
aside. Strain stock, reserving 2 cups
(500ml), discarding the rest.
Place reserved stock and remaining
1 cup (350g) honey in a small saucepan
over medium heat. Bring to a simmer and
cook for 30 minutes or until the mixture
has reduced to a thick syrup.
Meanwhile, preheat oven to 180°C.
Line 2 large baking trays with baking
paper.
Divide wings between prepared
trays and brush with honey syrup.
Roast, brushing with honey syrup
every 10 minutes, for 30 minutes or
until wings are caramelised. Set aside
for 10 minutes to rest. Season wings
with lime and chilli salt, to serve.

SALMON SKEWERS WITH MISO
& MARMALADE GLAZE
SERVES 6-8 AS A STARTER

You will need small wooden skewers.
500g skinless salmon fillets, cut
into 3cm pieces
4 long green shallots, cut into
4cm batons
80g white (shiro) miso
1 tbs sesame oil
40g orange marmalade
1 tbs black sesame seeds, to serve
Lime wedges, to serve
PICKLED DAIKON

1 daikon, thinly sliced into rounds
2 tbs caster sugar
1/4 cup (60ml) rice wine vinegar
For the pickled daikon, place daikon
in a non-reactive bowl. Place sugar,
vinegar and 1 cup (250ml) water in a small
saucepan over medium heat and bring
to a simmer. Cook for 3-4 minutes until

sugar has dissolved. Allow to cool slightly,
then pour over daikon. Set aside.
Thread a cube of salmon and a piece
of shallot onto a skewer. Repeat with
remaining salmon, shallot and skewers.
Combine miso, sesame oil and
marmalade in a small food processor
and whiz until combined. Using a pastry
brush, brush glaze over skewers on all
sides and place on a baking tray.
Preheat a barbecue or chargrill pan to
medium-high heat. Grill skewers, turning
halfway, for 5-6 minutes until glaze has
caramelised. Scatter with sesame seeds
and serve with pickled daikon and lime
wedges alongside.

CHAR KWAY TEOW
(STIR-FRIED RICE NOODLES)
SERVES 4

600g fresh thick rice noodles
(from Asian grocers)
1/4 cup (60ml) vegetable oil
2 lap cheong sausages, thinly sliced
3 garlic cloves, thinly sliced
200g green prawns, peeled, tails intact
200g steamed fish balls, sliced (from
Asian grocers and supermarkets)
2 eggs, lightly beaten
150g bean sprouts
1/ 2 bunch garlic chives, cut into
5cm lengths
Sliced red chilli, to serve
SAUCE

1 tbs each dark soy sauce, light soy
sauce, kecap manis and oyster sauce
2 tbs shaohsing wine
2 tsp fish sauce
Pinch white pepper
Microwave noodles in a microwave-safe
bowl for 1-2 minutes until soft and pliable.
Gently pull apart and set aside.
For the sauce, place all ingredients in a
small bowl and mix to combine. Set aside.
Heat oil in a large wok over high heat.
Add lap cheong and stir-fry for 1 minute
or until golden. Add garlic, toss to
combine, then add prawns and fish balls
and stir-fry for 1 minute or until almost

cooked through. Add noodles and toss
to combine. Move noodles to the side
of the wok, add the egg and scramble
until cooked through. Add sauce and toss
everything to combine. Toss through
bean sprouts and chives and stir-fry for
1 minute or until just cooked. Top with
sliced red chilli and serve immediately.

FAVA DIP WITH PICKLED RED
ONIONS AND CAPERBERRIES
SERVES 4, AS A STARTER

120ml extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, thinly sliced
300g yellow split peas, rinsed,
drained
600ml vegetable stock
1 bay leaf
2 tbs finely chopped dill leaves
1/4 cup (40g) caperberries, halved
Pita, to serve
PICKLED RED ONION

2 small red onions, thinly sliced
2 tbs white wine vinegar
1 tsp caster sugar
For the pickled onion, place onion in
a small heatproof bowl. Place vinegar,
sugar and 1/4 cup (60ml) water in a small
saucepan over medium-high heat and
bring to the boil. Remove from the heat
and allow to cool slightly, then pour
over the onion. Set aside.
Heat 2 tbs oil in a medium saucepan
over medium heat. Add onion and
garlic. Cook, stirring occasionally, for
8-10 minutes until soft. Add peas and
cook for 4-5 minutes until slightly toasted.
Add stock and bay leaf. Cook for a further
50-55 minutes until the peas are very
soft and broken down.
Meanwhile, combine the dill and
remaining 1/3 cup (80ml) oil in a small
bowl. Set aside.
Remove and discard bay leaf. Use a
stick blender to whiz pea mixture until
smooth. Transfer to a serving bowl, top
with pickled onion, caperberries and dill
oil, and serve with pita alongside.

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SMALL BITES

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SMALL BITES

TUNA ALLA ZINGARA WITH
CUCUMBER AND AVOCADO
SERVES 4

You will need a piping bag with
a plain nozzle for this recipe.
1 avocado
Juice of 1 lime
1 Lebanese cucumber, peeled, julienned
300g sashimi-grade tuna, thinly sliced
12 nasturtium leaves
Extra virgin olive oil, to serve
GREEN CHILLI PASTE

2 long green chillies, seeds removed
1 garlic clove, crushed
1/4 cup (60ml) lemon-infused olive oil
50g baby spinach leaves
1/2 bunch flat-leaf parsley
1 tbs coriander seeds, toasted
1 tsp roasted cumin seeds, toasted
SPICE MIX

2 star anise
10 cardamom pods
1/2 tsp each coriander seeds and
black peppercorns
1/4 tsp fennel seeds
For the green chilli paste, place all
ingredients in a small food processor and
whiz until smooth. Season and set aside.
Place avocado, lime juice, and 1 tsp salt
flakes in a clean small food processor and
whiz until smooth. Transfer to a piping bag
fitted with a plain nozzle and set aside.
For the spice mix, grind all ingredients
together in a spice grinder or using
a mortar and pestle. Set aside.
Season cucumber. Spread green
chilli paste on a serving plate and top
with tuna and cucumber. Scatter with
spice mix and pipe avocado mixture in
between tuna pieces. Top with nasturtium
leaves and drizzle with olive oil, to serve.

SATAY AYAM (SATAY CHICKEN)
SERVES 6 AS A STARTER

You will need about 20 bamboo skewers
for this recipe.
500g chicken thigh fillets, cut into strips

500g beef rump, cut into thin strips
Vegetable oil, to drizzle
2 Lebanese cucumbers, seeds
removed, finely chopped
Lime wedges, to serve
MARINADE

1 tbs brown sugar
1 tbs ground turmeric
2 tsp fennel seeds, crushed
2 tsp ground cumin
1 tsp ground coriander
6 small Asian (red) eschalots, chopped
6 garlic cloves, chopped
1 tsp shrimp paste
1/4 cup (60ml) vegetable oil

In batches, cook chicken skewers
for 8-10 minutes, and beef skewers for
6-7 minutes, turning each halfway.
Transfer skewers to a serving platter,
spoon over some satay sauce and top
with cucumber. Serve with lime wedges
and remaining satay sauce alongside.

CHERMOULA RUMP CAP
SKEWERS WITH PICKLED ONION
SERVES 4-6

You will need 8 metal or wooden skewers.
750g rump cap, cut into 5cm pieces
Rocket leaves, to serve
Lemon wedges, to serve

SATAY SAUCE

PICKLED ONION

6 whole dried chillies, soaked in hot
water for 20 minutes, drained
2 lemongrass stalks, lightly bruised,
thinly sliced
5cm (25g) galangal, finely chopped
1 tsp shrimp paste
2 tbs vegetable oil
2 tbs tamarind paste
1/ 2 cup (125ml) coconut milk
1 cup (150g) roasted peanuts, crushed
2 tsp soy sauce
1 tbs brown sugar, or to taste

1/ 2

For the marinade, place all ingredients
in a small food processor and whiz to a
paste. Divide between two larger bowls,
and add chicken to one and beef to the
other. Toss to coat, then cover and chill
for 2 hours to marinate. Meanwhile, soak
bamboo skewers in water for 30 minutes.
For the satay sauce, place chillies,
lemongrass, galangal, shrimp paste and
1 tbs oil in a small food processor and whiz
to a rough paste. Heat remaining oil in a
small saucepan over medium heat and
add lemongrass mixture. Cook, stirring
frequently, for 5-6 minutes until fragrant.
Add tamarind, coconut milk, peanuts
and 1/2 cup (125ml) water and simmer for
7-8 minutes until thickened. Season with
soy sauce and sugar, and set aside.
Thread chicken and beef separately
onto the skewers. Preheat a chargrill to
high. Drizzle skewers with vegetable oil.

cup (125ml) rice wine vinegar
cup (60ml) chardonnay vinegar
60g caster sugar
1 clove
1 tsp black peppercorns
8 brown pickling onions, peeled, halved
1/4

CHERMOULA

150ml extra virgin olive oil
1/ 2 bunch each coriander and
flat-leaf parsley, leaves picked
3 garlic cloves, chopped
3cm piece (15g) ginger, chopped
1/ 2 tsp each sweet paprika, ground
cumin, ground coriander
1 tbs lemon juice
1 red chilli, roughly chopped
For the chermoula, place all ingredients
in a food processor with 1 tsp salt flakes
and whiz to a paste. Set aside.
For the pickled onion, place vinegars,
sugar, clove and peppercorns in a small
saucepan over medium-high heat. Add
300ml water and 1 tsp salt flakes and
bring to a simmer. Add onion and cook
for 3-4 minutes, then remove from the
heat and set aside to cool in the liquid.
Place rump cap in a bowl with one-third
of the chermoula and turn to coat the
meat well. (Set remaining chermoula
aside to serve.) Season with salt flakes
and freshly ground black pepper, then
chill for 30 minutes to marinate.

delicious.com.au 37

SMALL BITES

simmer. Cook for 20 minutes or until
potato is tender.
Transfer two-thirds of the soup to a
blender with the sour cream and whiz until
smooth. Return to the saucepan with
remaining unblended soup and stir to
combine. Season to taste. Top with extra
sour cream, basil, chives, lemon zest and
juice and extra chilli, to serve.

GRILLED SWORDFISH SANDWICH
WITH CARAMELISED ONIONS
AND SALSA VERDE
SERVES 4

4 x 110g swordfish steaks
Extra virgin olive oil, to drizzle
Juice of 1 lemon
4 x soft buns (we used white potato
buns), halved, toasted
1 bunch rocket
SALSA VERDE
1/ 2

bunch flat-leaf parsley, leaves picked
1/2 bunch coriander, leaves picked
150ml extra virgin olive oil
Juice of 1/2 lemon
2 garlic cloves, peeled
1 red chilli, finely chopped
CARAMELISED ONIONS

1 large red onion, thinly sliced
50ml red wine vinegar
50g brown sugar
1 tsp crushed black peppercorns
Drain pickled onion. Thread alternating
pieces of the meat and pickled onion
onto skewers, so that you have 2 pieces
of each ingredient per skewer.
Preheat a barbecue or chargrill pan
over medium-high heat. Grill skewers for
4-5 minutes on each side until golden
brown. Serve with remaining chermoula,
rocket and lemon wedges alongside.

CORN CHILLI CHOWDER
SERVES 4
1/3

cup (80ml) extra virgin olive oil
100g pancetta, finely chopped
1 onion, finely chopped
5 garlic cloves, finely chopped

38 delicious.com.au

1 small red chilli, finely chopped,
plus extra to serve
1 desiree potato, chopped
4 corn cobs, kernels removed
4 cups (1L) chicken stock
100g sour cream, plus extra to serve
Basil leaves, chopped chives and lemon
zest and juice, to serve
Place oil in a large saucepan over medium
heat. Add pancetta and cook, stirring, for
6-8 minutes until crispy. Using a slotted
spoon, transfer pancetta to a plate. Add
onion, garlic, chilli and potato to pan and
cook, stirring, until onion is translucent.
Return pancetta to pan, add corn and stir
to combine. Add stock and bring to a

TARTARE SAUCE

200g mayonnaise
40g whole lilliput capers, rinsed
40g cornichons, finely chopped
40g eschalots, finely chopped
1 cup flat-leaf parsley, finely chopped
Lemon juice, to taste
For the salsa verde, place all ingredients
in a small food processor and whiz until
smooth. Season. Set aside until required.
For the caramelised onions, place
all ingredients in a large frypan over
medium-low heat. Cook for 12-15 minutes
until onion becomes jammy. Set aside
until required.

MEATY SWORDFISH
IS THE PERFECT
CHOICE FOR THIS
DREAM SAMBO.
PILE IT HIGH WITH
HOMEMADE
TARTARE SAUCE,
CARAMELISED
ONION AND CHILLI
SALSA VERDE

SMALL BITES

For the tartare sauce, combine
all ingredients in a bowl. Set aside
in the fridge until needed.
Place a chargrill pan or frypan over
high heat. Drizzle swordfish with oil
and season with salt flakes. Cook for
2-3 minutes on each side until cooked
through. Drizzle fish with lemon juice.
To assemble, spread toasted buns with
tartare sauce. Top with caramelised
onions, rocket, grilled swordfish, salsa
verde and bun tops, and serve.

SCALLOP SALAD WITH THAI
HERBS, COCONUT AND POMELO
SERVES 6 AS A STARTER

1 tbs rice bran oil
18 scallops, cleaned, 6 shells reserved
1 pomelo (from Asian food shops –
substitute grapefruit), peeled,
segmented, roughly chopped
2 tbs firmly packed finely grated
fresh coconut
1/ 2 bunch each Thai basil, leaves picked,
and coriander, sprigs picked
Thinly sliced red chilli and lime
wedges, to serve
PALM SUGAR & LIME DRESSING

1 small garlic clove, crushed
1 makrut lime leaf, deveined,
very finely shredded
1 small red chilli, finely chopped
(seeds removed – optional)
Juice of 11/ 2 limes
3 tsp finely grated palm sugar
1 tbs fish sauce
For the palm sugar and lime dressing,
place all ingredients in a screw-top jar and
shake until combined. (Dressing will keep,
covered in the refrigerator, for up to 3 days.)
Heat oil in a frypan over high heat. Add
scallops and cook for 1 minute, then turn
and cook for 30 seconds or until just
cooked through. Transfer to a bowl. Add
pomelo, coconut, basil, coriander and
three-quarters of dressing. Toss gently.
Place reserved scallop shells on a
serving platter and arrange scallop
mixture on top. Drizzle over remaining

dressing and scatter with chilli. Serve
immediately with lime wedges.

500g baby cucumbers, halved
lengthways

BABY CUCUMBER
‘PICCALILLI’ PICKLES

Place mustard seeds, turmeric, nutmeg,
eschalot, bay leaves, mustard oil, vinegar
and sugar in a saucepan over high heat.
Bring to the boil, then remove from the
heat and stir in 1 tbs salt flakes. Set aside
to cool slightly.
Place cucumber in a large sterilised
jar and pour vinegar mixture over to
completely submerge (add more vinegar
if required). Cover with a lid and invert
to create a heat seal. Turn back upright.
Store for 2-3 days before eating.
Pickles can be stored unopened for up
to 6 months. Refrigerate after opening.

MAKES 1 X 800ML JAR

Begin this recipe at least 2 days ahead.
2 tsp each black and yellow
mustard seeds
1 tsp ground turmeric
Pinch ground nutmeg
2 eschalots, thinly sliced
2 bay leaves
2 tbs mustard oil
2 cups (500ml) white vinegar
1/ 2 cup (110g) caster sugar

delicious.com.au 41

THESE SALADS ALL HAVE ONE THING
IN COMMON: AMAZING FLAVOUR.
FROM LIGHT BOWLS WITH ZINGY
DRESSINGS TO GRILLED GREENS
AND ROASTED VEG, YOUR GUESTS
WILL BE RAVING FOR DAYS TO COME.

SALADS

STORE-BOUGHT BARBECUED
DUCK PROVIDES THE CLEVER
SHORTCUT FOR THESE
FABULOUS LETTUCE CUPS.
LOAD ‘EM UP AND DIG IN!

SALADS

delicious.com.au 47

SALADS

DUCK & GINGER LARB
SERVES 4

10 dried red chillies
2 tbs jasmine rice
1/ 3 cup (80ml) vegetable oil
5cm piece (25g) ginger, peeled,
finely chopped
2 eschalots, finely chopped
4 garlic cloves, finely chopped
1 lemongrass stalk, finely grated
(we used a microplane)
3cm piece (15g) galangal, peeled,
finely chopped
1 tbs soy sauce
3 tsp brown sugar
400g store-bought barbecued duck,
finely chopped (from Chinese
takeaway shops, substitute Peking
duck breasts from supermarkets)
3 long green shallots, thinly sliced
1/ 2 bunch coriander, roughly chopped,
plus extra sprigs to serve
200g snake beans, blanched and
refreshed, cut into 2cm pieces
1 iceberg lettuce, leaves separated
Crispy shallots and lime wedges, to serve

SQUID WITH ‘NDUJA,
ZUCCHINI AND BUTTER BEANS
SERVES 4

This spin on surf and turf pairs tender
squid with spicy, spreadable ‘nduja
and brings it all together with simple
ingredients and zingy lemon. Make sure
to serve immediately – we love it with
crusty bread to soak up the juices.
1/ 3 cup

(80ml) extra virgin olive oil
1 medium zucchini, thinly sliced
into rounds
2 garlic cloves, thinly sliced
4 x 250g squid, cleaned, cut into rough
6cm pieces, tentacles halved
80g ‘nduja, at room temperature

48 delicious.com.au

2 tbs sherry vinegar
400g can butter beans, drained, rinsed
1/ 2 cup flat-leaf parsley, roughly
chopped
Lemon cheeks, to serve
Place a large non-stick frypan over high
heat. Add oil, zucchini and garlic and
cook for 1 minute. Add the squid and
cook for a further 1 minute, then add
the ‘nduja and cook, breaking up ‘nduja
with a wooden spoon, for 2-3 minutes
until squid is cooked and ‘nduja has
broken down.
Add the vinegar, butter beans and
parsley, toss and season to taste. Serve
immediately with lemon cheeks.

Place chillies in a wok over medium
heat and cook, tossing regularly, for
2-3 minutes until fragrant and toasted.
Remove from wok and cool slightly, then
roughly crush one chilli in a mortar and
pestle. Keep remaining chillies whole.
Return wok to medium heat and
add the rice. Cook, tossing regularly,
for 5-6 minutes until rice is browned
all over. Transfer to a mortar and pestle
and crush to a coarse powder.
Return wok to medium heat and add
oil. Add ginger and eschalot and cook,
stirring occasionally, for 2 minutes or until
softened and light golden. Add garlic,
lemongrass and galangal, and cook for
2 minutes or until softened. Add soy sauce,
sugar, duck and ground and whole chillies
and toss to combine. Add long green
shallot, coriander and snake beans and
remove from the heat. Spoon into a bowl,
scatter with crushed toasted rice and
serve with lettuce, extra coriander sprigs,
crispy shallots and lime wedges to serve.

SALADS

WANT TO BOOST THESE SALADS TO MAIN MEAL STATUS?
ADD A SERVE OF FRESH CRUSTY BREAD, OR A BOWL OF NOODLES
OR RICE, PERFECT FOR SOAKING UP ALL THE FLAVOURS

POACHED CHICKEN SALAD
SERVES 4

The coconut poached chicken here is
very versatile. Add it to other salads, serve
in lettuce cups, wraps or sandwiches, or
serve with rice or noodles with simple
steamed greens alongside.
400g coconut poached chicken
(recipe follows)
250g cherry tomatoes, halved
4 long green shallots, thinly sliced
5 makrut lime leaves, thinly sliced,
stems reserved
2 lemongrass stalks, thinly sliced
1/ 2 bunch each coriander, Thai
basil and mint, leaves picked,
stems reserved
1 long red chilli, chopped
1/ 3 cup (50g) roasted cashews
1 tbs crispy shallots, to serve
COCONUT POACHED CHICKEN

2 x 400ml cans coconut milk
200ml fish sauce
100g caster sugar
13cm piece ginger, finely chopped
1 lemongrass stalk, white part only,
finely chopped
1 long red chilli, halved lengthways
Reserved stems from makrut lime
leaves and herbs
600g skinless chicken breast fillets
GREEN CHILLI NAM JIM

2 long green chillies, chopped
2 garlic cloves, chopped
1/4 bunch coriander roots,
chopped
3 tsp caster sugar
1/4 cup (60ml) lemon juice
2 tbs fish sauce

For the poached chicken, place all the
ingredients, except chicken, in a large
saucepan and bring to the boil. Add
chicken, return to the boil, reduce heat
to medium and simmer for 12-15 minutes
until chicken is three-quarters cooked.
Remove chicken and cool completely in
poaching liquid. It will finish cooking while
cooling in the liquid. Remove chicken and
cut or shred as desired. Reserve 1/4 cup
(60ml) poaching liquid in a small bowl.
Meanwhile, for the nam jim, place chilli,
garlic and coriander root in a small food
processor and whiz to a paste. Add the
remaining ingredients and pulse until
combined and finely chopped. Season
to taste. Add the nam jim to the reserved
poaching liquid and set aside.
Combine tomato, shallot, lime leaves,
lemongrass, herbs and chilli in a large
bowl. Add the nam jim dressing, poached
chicken and cashews. Season to taste
and toss to combine.
Transfer salad to a large platter and
scatter with crispy shallots to serve.

SPICY TUNA & GREEN
PAPAYA SALAD
SERVES 4 AS A LIGHT MEAL

2 tsp coriander seeds
2 makrut lime leaves, finely shredded
2 garlic cloves, crushed
2 long green chillies, seeds removed,
finely chopped
1 tbs caster sugar
1/ 3 cup (80ml) fish sauce
Juice of 2 limes
1 tsp sesame oil
1 tbs sunflower oil
500g sashimi-grade tuna, cut into
1cm cubes

Pinch of ground white pepper
1 tbs toasted sesame seeds
2 pink grapefruit or 1 pomelo,
peeled, broken into segments
1 green papaya, finely shredded
(we used a mandoline)
1
1 / 2 cups mint leaves
2 eschalots, finely chopped
1/ 3 cup (50g) roasted salted peanuts,
roughly chopped
Place coriander seeds in a small frypan
over medium heat and cook, swirling pan
regularly, for 1-2 minutes until fragrant.
Transfer warm seeds to a mortar and
pestle and roughly crush. Add lime leaves,
garlic, chilli and sugar, and roughly crush.
Add fish sauce, lime juice, sesame oil and
sunflower oil, and stir to combine.
Place tuna in a bowl and toss with
1/ 3 cup (80ml) dressing. Add white pepper
and sesame seeds, and toss to coat.
Arrange grapefruit, papaya, mint and
eschalot on a serving platter. Top with
tuna, scatter with peanuts, and serve
with remaining dressing alongside.

PRAWNS WITH CASHEWS
AND CARAMELISED CHILLI
& LIME SAUCE
SERVES 4

400g peeled green prawns, deveined,
tails intact
2 tbs sesame oil
1 Lebanese cucumber, thinly sliced
Juice of 1 lime, plus wedges to serve
1 butter lettuce, leaves separated
250g cherry tomatoes, halved
1/ 2 bunch each coriander, mint and
Thai basil, leaves picked
Chopped toasted cashews, to serve

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SALADS

CARAMELISED CHILLI & LIME SAUCE

100ml vegetable oil
4 eschalots, finely chopped
1 tbs finely chopped ginger
4 long red chillies, finely chopped
4 garlic cloves, thinly sliced
2 tbs caster sugar
3 makrut lime leaves, finely shredded
2 tsp belacan (shrimp paste)
2 tbs fish sauce
Juice of 1 lime
For the chilli and lime sauce, heat oil in
a wok over medium heat. Add eschalot,
ginger and chilli and cook, stirring, for
8-10 minutes until translucent. Add garlic,
sugar, lime leaves and shrimp paste, and
cook, stirring, for a further 6-8 minutes
until garlic is lightly golden and mixture
is well combined. Remove from the heat
and stir through fish sauce and lime juice.
Check seasoning and adjust if necessary.
Place prawns in a bowl, toss with sesame
oil and season. Place a chargrill pan over
high heat. Cook prawns for 2-3 minutes
until lightly charred and cooked through.
Transfer to a bowl with a generous spoon
of chilli and lime sauce and toss to coat.
Toss cucumber in a bowl with lime
juice and a pinch of salt flakes.
Arrange lettuce on a serving plate
and top with prawns, tomato, herbs,
cucumber and cashews. Serve with
remaining chilli and lime sauce alongside.

200g thin rice noodles
1/4 white cabbage, finely shredded
1 cup each mint, coriander, Vietnamese
mint and perilla (optional)
1 cup bean sprouts, trimmed
KEWPIE DRESSING
1/ 3 cup

(80ml) Asian plum sauce
cup (150g) Kewpie mayo
Juice of 1 lime

1/ 2

Combine chicken, ginger, garlic, oyster
sauce and plum sauce in a bowl. Season,
then set aside and marinate at room
temperature for 15 minutes.
Place sugar, chilli and rice vinegar
in a bowl. Stir to dissolve sugar then
add pineapple. Set aside.
Heat oil in a large non-stick frypan over
medium heat. In batches, cook chicken for
5-6 minutes each side until caramelised
and lightly charred. Transfer to a plate,
rest for 5 minutes, then thickly slice.
Add noodles to a large saucepan of
boiling salted water and cook according
to packet instructions or until just tender.
Drain and set aside to cool slightly.
For the Kewpie dressing, combine
all ingredients with 1/4 cup (60ml)
pineapple pickling liquid.
Toss cabbage and noodles with Kewpie
dressing. Arrange on serving plates with
herbs and sprouts and top with chicken
and pineapple to serve.

STICKY CHICKEN & CHILLI
PINEAPPLE SALAD

PICKLED BEETS AND RICOTTA

SERVES 4

You can use any amount of full-cream
milk you have, just adjust the recipe
accordingly. The ratio is 2:1 (two parts
milk, one part buttermilk).

700g chicken thigh fillets
5cm piece (25g) ginger, peeled
and finely chopped
3 garlic cloves, finely chopped
1/4 cup (60ml) oyster sauce
1/4 cup (60ml) Asian plum sauce
1 tsp caster sugar
1 long red chilli, finely chopped
1/4 cup (60ml) rice vinegar
1/3 (about 500g) ripe pineapple,
cut into long matchsticks
(we used a mandoline)
2 tbs sunflower oil

52 delicious.com.au

SERVES 4-6 AS A LIGHT MEAL OR SIDE

4 cups (1L) full-cream milk
2 cups (500ml) buttermilk
2 tbs extra virgin olive oil
PICKLED BEETROOTS

6 medium-sized beetroots, stems and
leaves separated
1 cup (250ml) whey (from ricotta, recipe
above – if you don’t have enough,
make the rest up with water)

2 cups (500ml) apple cider vinegar
2 tbs caster sugar
VINAIGRETTE

1 tsp Dijon mustard
1 tsp runny honey
1/4 cup (60ml) beetroot pickling liquid
(from pickled beetroots, recipe above)
1/3 cup (80ml) rice bran oil (or any
neutral-flavoured oil)
To make the ricotta, place milk, buttermilk
and 1 tsp salt flakes in a saucepan
over low heat and slowly warm, stirring
very gently and occasionally, for 8-10
minutes until you see the whey (the liquid
separated from the cheese) become
clearer. Once it has curdled, turn the
heat off and stand for 5 minutes. Using
a perforated spoon, gently scoop the
curds from the whey and strain through
a fine sieve. Save the curds and the whey.
Preheat oven to 200°C.
For the pickled beetroots, wrap
beetroots in foil and roast for 1 hour1 hour 30 minutes until cooked and
a skewer inserted in the centre pushes
through with ease. Remove from the oven
and cool slightly. Peel and cut beetroots
into rough wedges and set aside in
a heatproof bowl. Cut the reserved
stems into 1cm lengths.
Combine whey, vinegar, sugar and
1 tsp salt flakes in a saucepan over high
heat and bring to the boil. Pour over the
cooked beetroot and raw stems and set
aside to cool. (Store pickled beets and
stems in sterilised jars in the fridge
for up to 3 months.)
For the vinaigrette, combine all
ingredients into a jar with a lid and
shake until emulsified. Season to taste.
Heat 2 tbs oil a large deep frypan
over medium-high heat. Cook the
beetroot leaves, stirring frequently,
for 30-60 seconds until wilted. Transfer
to a bowl with some of the pickled
beets and stems and drizzle with
vinaigrette. Season to taste.
Place on a serving platter, spoon the
ricotta around the plate and drizzle with
a small amount of vinaigrette to serve.

MAKE A DOUBLE
BATCH OF THESE PICKLED
BEETS, READY TO ADD TO
SALADS AND SANDWICHES
OR SERVE ON THE SIDE WITH
GRILLED MEATS TO ADD
THEIR SIGNATURE TANG

SALADS

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SALADS

DON’T HOLD BACK FROM ADDING BIG FLAVOURS TO YOUR
SALADS. PARMESAN, BLUE CHEESE, DRIED CHERRIES, TAHINI
AND ZINGY HERBS ALL PACK A WELCOME PUNCH HERE
CHARRED GREEN & GOLD
ZUCCHINI SALAD WITH A MINT
BREAD DRESSING
SERVES 4

Serve this salad as a substantial side dish
to accompany fish, chicken and lamb, or
turn it into its own meal by flaking through
some hot-smoked fish or grilled tofu.
800g mixed zucchini (we used green
and white)
1/ 3 cup (80ml) extra virgin olive oil
100g white sourdough, torn into
coarse crumbs
50g baby rocket
1 punnet zucchini flowers
1/4 cup (20g) finely grated parmesan
1/4 cup (50g) tart dried cherries, chopped
MINT BREAD DRESSING

120g white sourdough, crusts removed
(about 60g), cut into cubes
1/4 cup (60ml) milk
2-3 young garlic shoots, roughly
chopped
1/4 cup (60ml) extra virgin olive oil
Zest and juice of 1/ 2 lemon
1/4 cup (60ml) verjuice
1 cup each mint and flat-leaf parsley
leaves, plus extra to serve
For the mint bread dressing, place bread
and milk in a blender. Stand for 5 minutes.
Add remaining ingredients to the blender
and blend until smooth. Season to taste.
(It needs to be the consistency of pouring
cream, so add a little more verjuice if you
think it’s too thick.)
Preheat a barbecue or chargrill pan
to high. Slice zucchini into 1cm-thick long
strips and drizzle with 2 tbs oil. Place
zucchini diagonally into the pan, and cook
for 2-3 minutes on each side until char
lines form and zucchini is tender.

56 delicious.com.au

Heat remaining oil in small frypan
over medium heat. Add the torn
sourdough and cook for 4-5 minutes
until golden and crisp. Drain on paper
towel and season with salt flakes.
In a large bowl, toss the zucchini, rocket
and a little of the bread dressing. Arrange
on a serving platter and dress with a little
more dressing. Tear over the zucchini
flowers and sprinkle over the parmesan,
cherries and fried bread. Serve with
the remaining dressing alongside.

SMASHED CUCUMBER AND
DUKKAH-CRUMBED FATTOUSH
SERVES 6, AS A SIDE

There’s a lot of tearing and smashing
involved here, and while you’re welcome to
slice if all of this rough stuff isn’t quite your
bag, this might be a good time to let off
some steam, in salad form. Feel free to add
radishes, avocado, marinated peppers and
salad leaves to bulk it out, and if you only
have bigger Lebanese cucumbers, maybe
just give them a zebra peel before
chopping into chunks.
250g (2-3 rounds) pita bread
2 tbs olive oil, plus extra to drizzle
1 tbs dukkah
500g baby cucumbers
250g yellow cherry tomatoes, halved
1 small yellow capsicum, finely sliced
1 bulbous spring onion, thinly sliced
Juice of 1 lemon
1/4 teaspoon ground sumac
1/ 2 cup mint leaves
1/4 cup (35g) currants
DRESSING

1 tbs tahini
1/ 3 cup (90g) natural yoghurt
1 tsp runny honey
1-2 garlic cloves, crushed

Preheat oven to 180°C.
Place the pita breads on a baking
tray and brush both sides with oil.
Sprinkle with dukkah and salt flakes.
Bake for 8-10 minutes until bread is
crispy. Set aside to cool.
On a sturdy chopping board, smash
up the sides of the cucumbers with a
rolling pin or the back of a knife, then
transfer to a large bowl. Add the tomato,
capsicum, spring onion and lemon juice.
Toss to combine and season with salt
flakes and freshly ground black pepper.
For the dressing, place all the
ingredients in a small bowl with
2 tbs water and mix until smooth.
Season to taste and set aside.
Break the dukkah pita into smaller
pieces and, just before serving, add to
the cucumber salad and toss to combine.
Transfer salad to a serving bowl or
platter. Drizzle over the dressing and
sprinkle over the sumac, mint and
currants to serve.

BFF (AKA: BREAD, FIGS,
FUNK) SALAD
SERVES 4-6

If you’d prefer to ease off on the
blue-cheese funk, then you can make
this Tuscan-style salad with blobs of
goat’s cheese. If radicchio is not your
thing, 100g of fresh washed rocket
would work a treat.
200g stale rye fruit bread, thickly
sliced
75g salted butter, softened
500g figs, halved
2 tsp olive oil, plus extra to drizzle
1 radicchio, leaves separated, torn
1/ 3 cup chervil leaves
100g gorgonzola dolce
100g sliced prosciutto

Chargrilled
lettuce &
sprouts with
caper caesar
dressing

SALADS

VINAIGRETTE

2 tbs sherry vinegar
2 tbs runny honey
1 tbs finely chopped chervil
Preheat oven to 180°C. Line a baking tray
with baking paper.
Generously butter the fruit bread slices.
Tear into rough 2cm pieces. Arrange
bread on prepared tray with half the figs,
then dot with any remaining butter.
Drizzle with olive oil and season with salt
flakes and freshly ground black pepper.
Bake for 20 minutes or until bread is
golden brown and figs have softened.
Check halfway through and use tongs
to flip the toasty squares, so that they
all crisp up evenly. Allow to cool slightly.
For the vinaigrette, mix all the
ingredients in a bowl and season
to taste. Set aside.
Arrange the radicchio, toasted figs
and bread and fresh figs on a platter and
drizzle over half the vinaigrette. Scatter
over chervil, crumble over gorgonzola
and top with prosciutto. Drizzle with oil
and season to taste. Serve immediately
with remaining vinaigrette alongside.

PIEL DE SAPO, CUCUMBER
& RICOTTA SALAD
SERVES 4 AS A SIDE
1/ 2

piel de sapo melon (substitute
honeydew), peeled, seeds
removed, chopped
1/ 2 telegraph cucumber, thinly sliced
1/ 3 cup picked mint leaves
1 tbs runny honey
2 tbs chardonnay vinegar
2 tbs extra virgin olive oil
1/4 cup ricotta salata, crumbled
Combine melon, cucumber and mint
leaves in a bowl. Whisk honey, vinegar
and oil together in a second bowl and
season with salt flakes and freshly
ground black pepper. Gently toss
dressing with melon mixture.
Scatter ricotta on a serving plate
and top with melon mixture to serve.

GRILLED LETTUCE & SPROUTS
WITH CAPER CAESAR DRESSING
SERVES 4

4 cos lettuce hearts, halved
2 tbs extra virgin olive oil
300g brussels sprouts, thinly sliced
1 cup flat-leaf parsley and
chervil leaves
CAPER CAESAR DRESSING

2 tbs baby capers in vinegar, drained
1/2 cup (150g) whole egg mayonnaise
4 anchovies
1/2 cup (40g) finely grated parmesan
1 tbs Dijon mustard
2 tsp white wine vinegar

For the caper caesar dressing, place all
ingredients in a small food processor and
process until smooth. Season with freshly
ground black pepper and set aside.
Preheat a barbecue grill or chargrill pan
to high. Drizzle cut side of lettuce with
half the oil, and place, cut side down,
on the grill for 1 minute or until lightly
charred but still crisp. Set aside.
Toss brussels sprouts in the remaining
oil and grill for 2 minutes or until lightly
charred and just softened.
Arrange lettuce on a serving plate.
Drizzle with the dressing and top with
brussels sprouts and herbs. Season with
salt flakes and freshly ground black
pepper. Serve.

delicious.com.au 59

SALADS

Grilled bitter greens
with olive oil and
salted cheese
(p 63)

60 delicious.com.au

Braised lentils with grilled radicchio
and salami (p 64)

GRILLING THE RADICCHIO ADDS CHARRED, SWEET NOTES
TO THIS SALAD THAT TIE IN BEAUTIFULLY WITH THE RICH
LENTILS, PEPPERY SALAMI AND CREAMY BURRATA

SALADS

GRILLED BITTER GREENS WITH
OLIVE OIL AND SALTED CHEESE
SERVES 6 AS A SIDE
1/ 3

cup (80ml) extra virgin olive oil
4 stalks cime di rapa (from selected
greengrocers and Italian delis –
substitute 1 bunch broccolini)
6 stalks chicory
1/ 2 cup loosely packed dandelion
leaves (substitute rocket)
Finely grated ricotta salata and
lemon wedges, to serve
Heat oil in a frypan over medium heat
for 2 minutes or until warm. Transfer
to a bowl and toss through cime di rapa,
chicory and a pinch of salt flakes and
freshly ground black pepper.
Heat a barbecue or chargrill pan to
high heat. In batches, grill chicory mixture
for 2-3 minutes or until grill marks appear.
Transfer to a serving platter and scatter
with the dandelion leaves and ricotta
salata. Serve immediately with lemon
wedges alongside.

BURRATA WITH CHARRED
LONG GREEN SHALLOTS
SERVES 4 AS A SIDE
1/4

firmly packed cup each flat-leaf
parsley and basil, leaves picked
1/ 2 garlic clove, crushed
100ml extra virgin olive oil, plus
extra to serve
Finely grated zest of 1/ 2 lemon
and juice of 1 lemon
1/ 2 tsp Dijon mustard
3 zucchini, quartered lengthways
1 bunch long green shallots, trimmed
1 burrata (substitute buffalo mozzarella)
Roasted chopped hazelnuts, to serve
Place parsley, basil, garlic, 1/4 cup (60ml)
oil, lemon zest, half the lemon juice and
mustard in a food processor and whiz to
a paste. Transfer to a bowl, cover surface
directly with plastic wrap and set aside.
Heat a barbecue or chargrill pan to
high heat. Toss zucchini, shallot and
remaining 2 tbs oil in a bowl. Grill

1/4

zucchini and shallot for 3-5 minutes each
side or until charred and just tender.
Transfer zucchini and shallot to a
platter. Top with burrata, drizzle with salsa
verde, extra oil and remaining lemon
juice. Scatter with hazelnuts to serve.

cup (20g) ricotta salata (hard
salted ricotta – substitute
pecorino), finely grated
1 tbs almonds, roasted, chopped
Flat-leaf parsley, mint and coriander
leaves, to serve

PUMPKIN, SALTED RICOTTA
AND HONEYCOMB

Preheat oven to 200°C. Grease a large
baking tray and line with baking paper.
Rub pumpkin with half the oil, place
on prepared tray and roast for 40 minutes
or until soft.
Arrange pumpkin on a serving platter
and drizzle with lemon juice and
remaining 1 tbs oil. Top with honeycomb
and scatter with lemon zest, ricotta,
almonds and herbs to serve.

SERVES 6 AS A SIDE

1.2kg kent pumpkin, seeds removed,
cut into 3cm-thick wedges
2 tbs extra virgin olive oil
Finely grated zest and juice of 1/ 2 lemon
20g fresh honeycomb (from good grocers
– substitute 1 tbs runny honey)

delicious.com.au 63

SALADS

A GREAT SALAD REQUIRES LAYERS OF FLAVOUR AND TEXTURE,
STARTING WITH A CRUNCHY BASE, BE IT REFRESHING ICEBERG
LETTUCE, BITTER RADICCHIO OR BRIGHT FENNEL

ICEBERG AVOCADO ‘TOAST’
SERVES 4-6

This is intended to be sliced into wedges
and served in the middle of the table.
1 small iceberg lettuce
1/4 cup (60ml) extra virgin olive oil,
plus extra to drizzle
3 ripe avocados
300g heirloom tomatoes, chopped
1/ 2 cup loosely packed basil leaves
1 tbs capers in vinegar
2 baby red radishes, shaved
on a mandoline
1 pomegranate, seeds removed
Micro herbs and goat’s cheese,
to serve
ONION & CHILLI PICKLE

1 cup (250ml) apple cider vinegar
1 tbs runny honey
1 red onion, thinly sliced
1 long red chilli, thinly sliced

Place avocado in a bowl and roughly
mash using the back of a fork or a whisk,
then season with salt flakes and freshly
ground black pepper.
Drain onion and chilli pickle. Toss
tomato, pickle, basil, capers and radish
in a bowl with olive oil.
Top iceberg steaks with smashed
avocado and tomato mixture. Scatter
with pomegranate, micro herbs and
goat’s cheese to serve.

BRAISED LENTILS WITH GRILLED
RADICCHIO AND SALAMI
SERVES 4

1 radicchio, cut into 8-10 wedges
2 tbs extra virgin olive oil
100g salami, sliced into thin rounds
1 cup each flat-leaf parsley and
mint leaves
125g burrata

for 30 minutes or until lentils are tender
and liquid has been almost all absorbed.
Add remaining oil, vinegar and parsley
and stir to combine. Season to taste.
Set aside until required.
Preheat a chargrill pan over high
heat. Drizzle radicchio with oil and
season. Grill, turning halfway, for 4-5
minutes until lightly charred and tender.
Heat a small frypan over high heat,
add the salami and cook, stirring
occasionally, for 4-5 minutes until crisp.
Toss grilled radicchio and braised
lentils together in a serving bowl with
the herbs. Top with salami and burrata
to serve.

BAY LOBSTER WITH
FENNEL & FINGER LIME SALAD
SERVES 6 AS A STARTER

Lobster brings something special to this
salad, but cooked prawns would also
work well, if you prefer.

BRAISED LENTILS

For the onion and chilli pickle, place the
vinegar, 1 cup (250ml) water, honey and
1 tsp salt flakes in a medium saucepan
over high heat and bring to the boil.
Meanwhile, place onion and chilli in
a sterilised heatproof jar with a lid.
When the liquid comes to a boil, pour
over onion and chilli. Set aside to cool
completely and pickle. (Once cooled,
pickle can be covered and stored in
the refrigerator for up to 2 weeks.)
Using a sharp knife, remove outer
leaves from the lettuce and cut through
the centre, slicing about 2cm-thick round
iceberg ‘steaks’. Carefully transfer each
slice to a plate. Generously drizzle with
oil and season with salt flakes and freshly
ground black pepper.

64 delicious.com.au

1/3

cup (80ml) extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, crushed
1/2 bunch thyme
250g puy (French green) lentils
3 cups (750ml) chicken or
vegetable stock
2 tbs balsamic vinegar
1/2 cup flat-leaf parsley leaves,
finely chopped
For the braised lentils, heat half the oil
in a medium saucepan over medium
heat. Add eschalot, garlic and thyme and
cook, stirring occasionally, for 3-4 minutes
until eschalot has softened. Add lentils,
stir to combine, then add stock. Bring to
the boil, reduce to a simmer and cook

6 Australian Bay lobsters (Moreton
Bay bugs)
1 small fennel bulb, thinly sliced
4 radishes, thinly sliced
4 long green shallots, thinly sliced
3 finger limes, pearls removed
2 avocados, chopped
2 cups mixed soft herb leaves, chopped
(we used dill, parsley, tarragon, fennel
fronds and chives)
2 tbs sour cream
Juice of 1 lemon
Extra virgin olive oil, to drizzle
Bring a large saucepan of salted water
to the boil. Add lobsters and cook for
6 minutes or until the shells turn orange.
Quickly refresh in iced water and, as soon

LOBSTER IS THE STAR OF THIS LUXE SALAD,
SERVED ATOP A TANGY MIX OF FENNEL
AND HERBS, WITH JOYFUL POPS OF
FINGER LIME THROUGHOUT

SALADS

as they are cool, drain on a towel. Using a
large, sharp knife, split the lobsters in half
lengthways. Clean the heads and remove
the vein. Chill until ready to serve.
Place fennel, radish, shallot, finger lime,
avocado and herbs in a large bowl with
the sour cream and lemon juice and
gently mix to combine. Season with salt
flakes and freshly ground black pepper
and drizzle with olive oil.
Arrange salad and lobster on a large
platter. Top with extra herbs to serve, or
any nice leaves and herbs you might have
flowering or growing in your garden.

PEAR, CELERIAC &
GRUYERE SALAD
SERVES 6-8 AS A SIDE

This light salad is perfect for garden
parties, or any kind of entertaining
for that matter.
Juice of 1/ 2 lemon
1/ 2 head celeriac, trimmed, peeled,
sliced into shards
2 pears, thinly sliced lengthways
1/ 2 cup (60g) shaved Gruyere
1 head witlof (Belgian endive), leaves
separated
1 cup firmly packed picked watercress
sprigs
CHAMPAGNE VINEGAR DRESSING
1/4

cup (60ml) extra virgin olive oil
2 tbs Champagne vinegar (from delis –
substitute white wine vinegar)
1 garlic clove, bruised

SCORCHED CARROTS WITH
HAZELNUTS AND CAPERS
SERVES 6-8 AS A SIDE

For the Champagne vinegar dressing,
place all ingredients in a screw-top jar
and shake until combined. Set aside
until required.
Add lemon juice to a bowl of cold
water, adding celeriac and pear as you
peel and slice to prevent discolouring.
When ready to serve, working quickly,
drain and pat dry celeriac and pear
with paper towel. Place in a bowl with
Gruyere, witlof and watercress. Drizzle
with dressing, discarding garlic, and
toss. Spread onto a serving platter
and serve immediately.

This is a simple, quick and easy way with
carrots that everyone will love.
3 bunches baby (Dutch) carrots, washed,
trimmed, 2cm stalks left intact
60g unsalted butter, chopped
1 tbs olive oil
1 garlic clove, crushed
Finely grated zest of 1/ 2 orange
1/ 2 cup (75g) hazelnuts, toasted
chopped
2 Asian (red) eschalots, finely chopped
1 tbs baby capers, rinsed, drained,
patted dry

Blanch carrots in a saucepan of boiling
water for 3 minutes or until slightly tender,
then drain and refresh in iced water.
Melt one-third of the butter with
one-third of the oil in a large frypan over
medium-high heat. Add one-third of the
carrots and cook, stirring occasionally, for
5 minutes or until carrots are starting to
colour, then transfer to a plate and set
aside. Repeat cooking process two more
times. Once final batch of carrots is done,
return all carrots to pan with the garlic
and orange zest, and cook, turning
gently, for 2 minutes or until fragrant.
Arrange carrots on a serving platter
and top with hazelnuts, eschalot and
capers to serve.

delicious.com.au 67

PUT VEG IN THE SPOTLIGHT WITH
GENEROUS MAINS THAT MAXIMISE
FLAVOUR. HAND-ROLLED PASTA,
MOROCCAN SOUP AND SPEEDY
DHAL ARE JUST A FEW OF THE
VEGIE-PACKED RECIPES ON OFFER.

VEGIE
FEASTS

THIS MAIN-MEAL SOUP
HAS A BOOST FROM
CREAMY LABNEH, TART
POMEGRANATE AND
COUSCOUS, WHICH
MATCH WITH THE
SWEET, NUTTY AND
CITRUSY FLAVOURS

Moroccan roast
carrot soup with
spiced couscous
and labneh (p 74)

Roasted tomato
& capsicum soup with
pesto (p 74)

VEGIE FEAST

French onion soup with Gruyere
croutons (recipe p 77)

delicious.com.au 73

VEGIE FEAST

MOROCCAN ROAST CARROT
SOUP WITH SPICED COUSCOUS
AND LABNEH

ROASTED TOMATO & CAPSICUM
SOUP WITH PESTO
SERVES 4

SERVES 4

1kg carrots, halved, chopped into
3-4cm pieces
1 large onion, cut into wedges
1 head garlic
2 tbs harissa
1/ 2 cup (125ml) extra virgin olive oil
1 cup (200g) couscous
7 cups (1.75L) vegetable stock
2 tbs ras el hanout (Moroccan spice
blend – from Middle Eastern food
stores and selected grocers)
1/3 cup (55g) golden raisins, chopped
1/ 3 cup (45g) slivered almonds, toasted
1 cup each mint and coriander leaves,
roughly chopped, plus extra to serve
Juice of 1 lemon
50g unsalted butter, roughly chopped
Pomegranate molasses, to drizzle
1 cup (240g) labneh or thick natural
yoghurt, to serve
Preheat oven to 200°C and line a large
baking tray with baking paper.
Place carrot, onion, garlic and harissa in
a bowl with 1/4 cup (60ml) oil. Toss to coat.
Season. Place on prepared tray, cover
with foil and roast for 45-50 minutes,
until vegetables are soft and starting
to caramelise. Allow to cool slightly.
Meanwhile, place couscous in a small
heatproof bowl. Place 1 cup (250ml) stock
in a saucepan over high heat and bring to
the boil. Whisk through 2 tsp ras el hanout
and pour over the couscous. Cover with
a plate and set aside for 10 minutes. Fluff
couscous with a fork. Transfer to a large
bowl. Mix through raisins, almonds,
herbs, lemon juice and 2 tbs oil.
Squeeze roast garlic from the skins.
Working in batches, blend garlic, roast
vegies and any oil from the tray, with
remaining stock and ras el hanout.
Transfer soup to a large saucepan over
medium-high heat. Add butter and bring
to a simmer. Adjust seasoning to taste.
Serve soup with couscous, pomegranate
molasses, labneh and extra herbs.

74 delicious.com.au

1kg over-ripe tomatoes, halved
600g red capsicums, seeds removed,
cut into large pieces
2 / 3 cup (165ml) extra virgin olive oil
1 red onion, sliced
2 garlic cloves, finely chopped
3 cups (750ml) vegetable stock
11/ 2 tsp raw sugar
PANGRATTATO

100ml extra virgin olive oil
150g coarse sourdough breadcrumbs
1/ 2 tsp smoked paprika
PESTO (MAKES 180G)

1 bunch basil, leaves picked
1/ 2 garlic clove, finely chopped
1 tbs pine nuts, toasted
30g parmesan, finely grated
100ml extra virgin olive oil
Preheat oven to 180°C. Line 2 baking
trays with baking paper.
Place tomato and capsicum on
prepared trays, drizzle with half the oil
and season. Bake for 30-40 minutes until
blistered and starting to caramelise.
Remove from the oven and set aside.
Place remaining 1/3 cup (80ml) olive oil
in a large saucepan over medium heat.
Add the onion and garlic and cook for
5-6 minutes, stirring constantly, until
translucent and tender. Add in the baked
tomatoes and capsicum and stir through,
then pour over the stock and stir in the
sugar. Bring to a simmer and cook for
10-12 minutes. Season to taste. Remove
from the heat and, using a stick blender,
whiz the soup until smooth. Strain and
return to the pan to keep warm.
For the pangrattato, place oil in a
medium frypan over medium-high heat.
Add the breadcrumbs and paprika, and
cook, stirring regularly, for 7-8 minutes
until golden.
For the pesto, place all ingredients in a
blender and whiz until completely broken
down. Season to taste. (Store extra pesto

in an airtight container in the fridge
for up to 1 week.)
Spoon soup into bowls, drizzle with
pesto and top with pangrattato to serve.

SWEETCORN DHAL WITH GRAPE
TOMATOES, CHICKPEAS, TAHINI
AND SUMAC
SERVES 4

4 corn cobs
1/ 3 cup (80ml) extra virgin olive oil
1 onion, finely diced
2 cloves garlic, chopped
1 tbs mild curry powder
11/ 2 cups (300g) dried red lentils
4 cups (1L) vegetable stock
400g can coconut milk
1 punnet grape tomatoes, halved
400g can chickpeas, rinsed, drained
1 tbs pomegranate molasses
1 tsp sumac
1 cup each coriander and flat-leaf
parsley, roughly chopped
1/4 cup (70g) tahini
Using a box grater, grate 2 corn cobs into
a bowl to make a corn puree, keeping all
the juices and corn together. Cut corn
from the remaining cobs and combine
with the grated corn. Set aside.
Heat 2 tbs oil in a large saucepan over
medium heat. Add onion, garlic and
1 tsp salt flakes and cook, stirring
occasionally, for 3-4 minutes until onion
is soft. Add corn and curry powder and
cook, stirring occasionally, for 3-5 minutes
until the corn has softened.
Stir through lentils and stock. Bring to
the boil. Reduce heat to low and simmer,
stirring regularly, for 10 minutes or until
thickened. Add coconut milk, reduce heat
to low and cook for 5 minutes or until
lentils are very soft and mixture is thick
and creamy.
Place tomatoes and chickpeas in
a bowl. Add remaining 2 tbs oil,
pomegranate molasses, sumac and
herbs. Season and gently toss to coat.
Spoon dhal into bowls and spoon over
the tomato and chickpea salad. Drizzle
with tahini to serve.

VEGIE FEAST

HAND-ROLLED CAVATELLI
WITH NONNA’S SUGO,
BASIL & RICOTTA
SERVES 4

You will need a ridged gnocchi board
for this recipe.
11/ 3 cups (200g) 00 flour, plus extra to dust
11/ 3 cups (200g) semolina flour (from
specialty grocers)
10g salt flakes
Fresh ricotta and extra virgin olive oil,
to serve
NONNA’S SUGO

800g large vine-ripened tomatoes
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 bird’s-eye chilli, finely chopped
1/ 2 bunch basil, leaves picked,
plus extra to serve
1 tsp caster sugar
25g unsalted butter, chopped
1/ 2 cup (40g) finely grated parmesan
To make the cavatelli, place flours and
salt in a large bowl. Make a well in the
centre and add 170ml water. Using a
wooden spoon, bring the ingredients
together into a dough. Add additional
water if required. Transfer to a floured
work surface and knead for 5-10 minutes
to a smooth, soft dough. Wrap in plastic
wrap and set aside to rest for 1 hour.
Cut dough into six portions. Work with
one portion at a time, keeping remaining
dough covered. Using your palms, roll
dough out on a clean, lightly floured work
surface to create a long log, about 2cm
thick. Cut into 1-2cm pieces and dust
lightly with flour to prevent sticking.
Place a piece of dough at the top of the
gnocchi board and, using your thumb,
push the dough down the board to create
an elongated, ridged curl. Place on a
floured tray and continue with remaining
dough. Cover with a tea towel and set
aside until required.
For Nonna’s sugo, score a small cross
into the skin on the base of each tomato
and place in a large heatproof bowl. Pour

boiling water over the tomatoes and set
aside for 5 minutes. Once skins start to
curl back, drain, peel and discard the
skin. Roughly chop the tomatoes.
Heat oil in a large saucepan over
medium heat. Add onion, garlic, chilli
and half of the basil and cook for
10-12 minutes until soft and lightly
caramelised. Add tomato and remaining
basil, and stir to combine. Bring to a
simmer and cook for 20 minutes or until
the sauce has reduced slightly. Stir
through the sugar and season to taste.
Use a stick blender to whiz until smooth.
When ready to serve, bring a large
saucepan of generously salted water
to the boil. Add the cavatelli, return to
the boil and cook for 3 minutes or until
al dente.
Meanwhile, return sugo to a simmer
and add the butter and parmesan. Drain
cavatelli and add to the sauce, stirring to
coat the pasta well.
Divide cavatelli between bowls and top
with ricotta and extra basil leaves. Season
with salt flakes and freshly ground black
pepper and drizzle with olive oil to serve.

FRENCH ONION SOUP
WITH GRUYERE CROUTONS

ground black pepper. Cook for a further
20 minutes.
Meanwhile, preheat the oven grill to
medium. Slice bread into 4mm-thick
pieces and lightly grill for 2-3 minutes.
Top each piece with Gruyere, dividing the
cheese evenly, and return to the grill until
the cheese has melted.
Divide soup among serving bowls and
top with Gruyere croutons to serve.

ZUCCHINI & RISONI
CACCIATORE
SERVES 4
1/ 3 cup

(80ml) extra virgin olive oil,
plus extra to drizzle
4 medium zucchini, cut into 1cm rounds
1 small onion, finely chopped
2 garlic cloves, finely chopped
Pinch dried chilli, optional
2 tbs tomato paste
1/ 2 cup (125ml) white wine
2 x 400g cans cherry tomatoes
1 cup (190g) risoni pasta
1/ 3 cup (80g) pitted kalamata olives
400g can butter beans, drained,
rinsed well
Roughly chopped flat-leaf parsley,
to serve

SERVES 4

100g unsalted butter
1.2kg onions, finely sliced
2 garlic cloves, finely sliced
4 thyme sprigs
1 bay leaf
1/4 cup (60ml) Madeira (fortified wine)
30g plain flour
8 cups (2L) good-quality hot vegetable
stock
1 small baguette (or a leftover stale
bread roll)
70g Gruyere, grated
Place butter, onion, garlic, thyme and
bay leaf in a medium saucepan over
low heat. Cook for 45 minutes or until
golden brown. Add Madeira and reduce
until syrupy. Stir in the flour and cook
for 5 minutes, then add the hot stock
and season with salt flakes and freshly

Place a large saucepan over medium-high
heat. Add 2 tbs oil, zucchini and a pinch
of salt flakes. Cook zucchini, turning,
for 6-8 minutes, until slightly golden.
Transfer to a plate and set aside.
Add remaining oil, onion, garlic, chilli
and a pinch of salt flakes to the pan.
Reduce heat to medium and cook,
stirring occasionally, for 5 minutes or until
onion is soft. Add tomato paste and cook
for 1 minute, then add wine and cook
for a further 1 minute. Add cherry
tomatoes and 1 cup (250ml) water. Bring
to a simmer, then stir through the risoni
and cooked zucchini. Cover and simmer
for 10 minutes or until risoni is cooked.
The zucchini should be soft but not
falling apart.
Stir through olives, butter beans and
parsley. Season with freshly ground black
pepper and drizzle with extra oil to serve.

delicious.com.au 77

VEGIE FEAST

BAKING THE PANGRATTATO FOR THESE HASSELBACK SWEET
POTATOES IN THE SAME TRAY MEANS THE BREAD SOAKS UP ALL
OF THOSE UMAMI FLAVOURS (AND SAVES ON WASHING UP, TOO)
HASSELBACK SWEET POTATOES
WITH SAGE & WALNUT
PANGRATTATO
SERVES 6

Starchier vegies like sweet potatoes
really respond well to hasselbacking,
which speeds up cooking time and
creates extra crispy bits.
10 (1.6kg) small sweet potatoes
1/3 cup (80ml) olive oil, plus extra
to drizzle
Feta and creme fraiche, to serve
WALNUT PANGRATTATO

1 cup (100g) walnuts, toasted
2 cloves black garlic, peeled (optional,
available from delis and specialist
grocers)
1 garlic clove, peeled
1 tbs baby capers in vinegar,
drained
4 anchovies (optional)
1 bunch flat-leaf parsley, leaves picked,
stems finely chopped, plus extra
leaves to serve, finely chopped
1/2 bunch sage, leaves picked
1/4 cup (60ml) olive oil
Zest and juice of 1/2 lemon
1/2 sourdough baguette, torn into
1cm pieces
SOUSED SHALLOTS

1 tbs red wine vinegar
1 tsp caster sugar
2 eschalots, thinly sliced
Preheat oven to 180°C. Line a large
baking tray with baking paper.
Place a sweet potato on a chopping
board with a chopstick on either side
(to help stabilise and give the knife a
counterpoint). Use a sharp knife to cut

78 delicious.com.au

at 3mm intervals, slicing the potato
three-quarters of the way through, being
careful not to slice all the way through.
Repeat with remaining sweet potatoes.
Place sweet potatoes on the prepared
tray, drizzle with 1/4 cup (60ml) oil and
season with salt flakes and freshly ground
black pepper. Cover with foil and bake
for 45 minutes or until just tender.
Remove the foil, baste the sweet
potatoes with the remaining 20ml oil
and return to the oven to bake for
a further 20 minutes.
Meanwhile, for the walnut pangrattato,
place the toasted walnuts, both garlics,
capers and the anchovies, if using, in a
food processor and whiz to a paste. Add
the parsley and sage, and whiz until
smooth and combined. Add the olive oil
and lemon zest and juice, and whiz to
combine. Finally, add the bread and pulse
until combined and the mixture has
become the size of coarse crumbs.
Season to taste.
Arrange the crumb around the sweet
potato on the baking tray and cook for
a further 15-20 minutes, until the sweet
potato is golden brown and the crumb
is golden and crisp.
Meanwhile, for the soused shallots,
place the vinegar, sugar, 1 tbs boiling
water and 1/4 tsp salt flakes in a small
bowl and stir until sugar dissolves. Add
the eschalot, stir to combine and set
aside until ready to serve.
Arrange sweet potato and walnut
pangrattato on a serving plate, scatter
with extra chopped parsley, top with the
soused shallots and drizzle with extra
olive oil. Season with salt flakes and
freshly ground black pepper. Crumble
over the feta and serve with creme
fraiche alongside.

HERBY ZUCCHINI, LEEK
& POTATO SOUP
SERVES 4

100ml extra virgin olive oil
50g butter
3 leeks, thinly sliced
2 garlic cloves, finely chopped
1 tbs finely chopped rosemary
600g potatoes, peeled and chopped
3 zucchini, thinly sliced
6 cups (1.5L) vegetable stock
1 bay leaf
60g finely grated parmesan, plus 1 rind
50g baby spinach leaves
1/ 2 bunch flat-leaf parsley leaves,
chopped
1/4 cup (60g) sour cream
Sourdough croutons, to serve
2 tbs each chopped chives and dill sprigs
Melt oil and butter together in a large
saucepan over low heat. Add leek and
1/ 2 tsp salt flakes, and cook, stirring
occasionally, for 25 minutes or until very
soft. Add garlic and rosemary, and cook,
stirring, for a further 5 minutes or until
softened and fragrant.
Add potato, zucchini, stock, bay leaf
and parmesan rind, and bring to a simmer.
Cook for 30 minutes or until potato is very
tender. Fold through parmesan, then stir
in spinach and parsley. Remove from
the heat and discard parmesan rind.
In two batches, transfer soup to a
blender and whiz until smooth. Season
to taste.
Combine sour cream with 1 tbs cold
water, to loosen.
Divide soup among bowls and drizzle
with sour cream. Scatter with croutons,
then top with chives, dill and freshly
ground black pepper, to serve.

WITH ROSEMARY, PARSLEY, CHIVES
AND DILL DELIVERING MAXIMUM
HERBY GOODNESS, THIS EASY SOUP
IS A YEAR-ROUND WINNER

VEGIE FEAST

delicious.com.au 81

VEGIE FEAST

3 garlic cloves, roughly chopped
1/ 2 bunch each rosemary and thyme
leaves, finely chopped
1 bunch sage, leaves finely chopped
400g can chickpeas, drained, rinsed
1 cup (150g) semi-dried tomatoes,
drained, chopped
700ml tomato sugo (from supermarkets,
delis and Italian grocers)
1/ 2 cup (125ml) red wine
2 tsp Worcestershire sauce (optional)
400g tagliatelle, cooked according
to packet instructions
Finely grated parmesan, to serve
Heat oil in a large saucepan over medium
heat. Add celery, carrot, onion and fennel
with 1 tsp salt flakes, and cook, stirring
occasionally, for 15 minutes or until
softened and lightly caramelised. Add
garlic and herbs, and cook, stirring, for
2 minutes or until fragrant.
Add chickpeas, semi-dried tomatoes,
sugo, wine, 1/2 cup (125ml) water and
Worcestershire sauce, and reduce heat
to low. Simmer, stirring occasionally, for
25 minutes or until thick and reduced.
Season to taste.
Stir cooked pasta through sauce and
scatter with freshly ground black pepper
and parmesan to serve.
Orecchiette
with walnut &
pea pesto

VIBRANT CHICKPEA BURGERS
MAKES 6

ORECCHIETTE WITH WALNUT
& PEA PESTO
SERVES 4

1 cup (100g) walnuts, roasted and cooled,
plus extra, chopped to serve
1
1 / 2 cups (180g) frozen peas, blanched
and refreshed
3 tsp dried Italian herbs
3/4 cup (60g) finely grated parmesan
2 garlic cloves, crushed
Juice of 1/ 2 lemon
1 cup (250ml) extra virgin olive oil
400g orecchiette
Place walnuts, peas, herbs, parmesan,
garlic, lemon juice and 200ml oil in a

82 delicious.com.au

blender, and whiz to a coarse paste.
Season to taste and place in a large bowl.
Cook pasta in a large saucepan of
boiling salted water according to packet
instructions. Drain, reserving 2 /3 cup
(160ml) cooking water. Add pasta to the
pesto with the reserved cooking water.
Stir to coat. Top with extra chopped
walnuts to serve.

CHICKPEA BOLOGNESE
SERVES 4-6
1/ 2

cup (125ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
1 each onion and fennel, finely chopped

1/4

cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 large carrot, grated
2 tsp ground cumin
1 tsp garam masala
1/4 tsp red chilli powder
400g can chickpeas, drained
and rinsed
400g can black beans, drained
and rinsed
11/ 2 tbs tomato passata
50g panko breadcrumbs
6 brioche burger buns, halved, toasted
1/ 2 iceberg lettuce, sliced
2 large vine-ripened tomatoes, sliced
Indian mixed pickles, to serve

VIBRANT HERB MAYO

1 bunch coriander, leaves and stalks
chopped
1/ 2 bunch mint, leaves picked, chopped
1/4 cup (60ml) lemon juice
2 garlic cloves, crushed
1 cup (300g) mayonnaise
1/4 cup (35g) pistachios, toasted
Place 2 tbs oil in a large non-stick frypan
over medium-high heat. Add onion and
cook for 7-8 minutes until caramelised.

Add garlic and cook for a further minute,
then add the carrot, spices, chickpeas,
black beans and passata. Season to taste.
Cook, mashing with the back of the
spoon, for 5-8 minutes until the mixture
comes together and starts to hold its
shape. Add 40g panko breadcrumbs and
stir until mixture is well combined.
Allow mixture to cool slightly, then
shape into 6 evenly-sized burgers. Coat
in the remaining breadcrumbs. Set aside
until ready to cook.

Meanwhile, for the vibrant herb
mayo, place all ingredients in a small
food processor and whiz until smooth.
Season to taste and set aside.
Place remaining 1 tbs oil in a clean
large non-stick frypan over medium
heat. Cook chickpea burger patties,
in 2 batches, for 3-4 minutes on each
side until golden brown.
To assemble, spread mayo on the cut
sides of each bun and top with lettuce,
tomato, chickpea patties and pickles.

RICOTTA GIVES THESE
GNOCCHI-LIKE
DUMPLINGS A LIGHT
TOUCH. PAIR THEM
WITH A RICH AND
TANGY BURNT BUTTER
SAUCE FOR AN
INDULGENT PLATE

Dill ricotta gnudi with
caper burnt butter

VEGIE FEAST

DILL RICOTTA GNUDI WITH CAPER
BURNT BUTTER
SERVES 4

200g baby spinach, blanched
500g fresh ricotta, well drained
1 cup (80g) finely grated parmesan
3/4 cup (110g) plain flour, sifted
1/ 3 cup (65g) fine semolina, plus
1/4 cup (50g) extra to dust
2 eggs, lightly beaten
1/4 cup finely chopped parsley leaves
1/4 cup finely chopped dill leaves, plus
extra to serve
150g unsalted butter, chopped
1 small lemon, thinly sliced
4 garlic cloves, thinly sliced
1 tbs baby capers, drained
2 tbs pine nuts
Squeeze any excess water from the
spinach, then finely chop. Combine
spinach, ricotta, parmesan, flour, semolina,
egg and herbs in a bowl. Add 1 tsp salt
flakes, season with freshly ground black
pepper and mix well to combine.
Dust a large tray with extra semolina.
Use 2 spoons to shape the mixture into
quenelle-shaped dumplings, place on
the prepared tray and refrigerate for
1 hour or until firm.
Bring a large saucepan of salted water
to the boil. Add gnudi, in batches, and
cook for 2 minutes or until just cooked
through. Remove using a slotted spoon
and set aside on a plate. Reserve 1/4 cup
(60ml) cooking water.
Heat butter in a large frypan over high
heat. Cook, swirling pan, for 4-5 minutes
or until nutty brown. Add lemon, garlic,
capers and pine nuts and cook for
2-3 minutes until fragrant. Remove from
the heat, add reserved pasta water and
the gnudi and gently toss to warm through.
Divide gnudi and sauce between bowls
and top with extra dill to serve.

RED WINE & ROSEMARY RISOTTO
SERVES 4
1/4

cup (60ml) extra virgin olive oil
4 garlic cloves, thinly sliced

Red wine & rosemary
risotto

3 rosemary sprigs, leaves picked
60g unsalted butter
1 onion, finely chopped
11/ 2 cups (330g) arborio rice
2 cups (500ml) red wine
4 cups (1L) good-quality vegetable
stock, warmed
1 cup (80g) finely grated parmesan,
plus extra to serve
Mascarpone, to serve
Heat oil in a large deep frypan over low
heat. Add garlic and rosemary and cook
for 2-3 minutes until golden. Remove
using a slotted spoon and set aside.
Increase heat to medium and add half
the butter to the pan. Add onion, season

well and cook for 18-20 minutes or until
onion is very soft but not coloured. Add
rice and stir to coat, then add wine and
cook for 8-10 minutes until completely
absorbed. Stir in the hot stock, 1 cup
(250ml) at a time, stirring continuously
and allowing stock to be absorbed before
the next addition, until all stock has been
used, the rice is cooked and the mixture
is thick (18-20 minutes). Remove from the
heat when you add the last cup of stock
and stir through the parmesan and
remaining butter. Stand, covered, for
5 minutes to steam. Season to taste.
Divide between bowls and top with a
dollop of mascarpone and the crisp garlic
and rosemary. Serve with extra parmesan.

delicious.com.au 85

VEGIE FEAST

Roasted chickpea
& cauliflower salad
(p 90)

86 delicious.com.au

Mixed beans with olives,
greens and feta (p 90)

VEGIE FEAST

OYSTER MUSHROOM ‘STEAKS’
WITH DUCK YOLK SAUCE
SERVES 2
1/4

cup (55g) table salt
2 duck eggs
250g unsalted butter, softened, chopped
30ml chardonnay vinegar
2 tbs Dijon mustard
1/ 3 cup (80ml) olive oil
1 garlic clove, crushed
1kg oyster mushrooms
8 thyme sprigs
1 large bunch watercress
Lemon cheeks, to serve
Place 1 tbs salt in a heap on a small tray.
Press with the back of the spoon to make
an indent to nest an egg yolk in. Crack a
duck egg, separate the white (keep the
whites, they make a great pavlova) and
place the yolk in the salt. Gently spoon
2 tsp more salt over the top of the yolk.
Repeat with remaining salt and the
second egg. Cure in the salt for at least
1 hour (2 hours is ideal). Once eggs have
been salted, gently pick them up and
wash the salt off in a small bowl of water.
Cook butter in a small frypan over
medium heat for 5-6 minutes until nutty
and brown. Turn off the heat and leave
to cool to room temperature.
Place salted yolks in a jug and add
vinegar and mustard. Gradually add the
butter and use a stick blender to blend
until thick and incorporated (like making
a mayonnaise). Season. Set aside at room
temperature for up to 2 hours.
Preheat oven to 200°C. Line a large
baking tray with baking paper.
Combine oil and garlic in a small bowl.
Arrange mushrooms, keeping any
clusters together, in a single layer on
4 separate quadrants of the prepared tray
(this is to create a ‘steak’ shape out of the
mushrooms). Leave space around each
group of mushrooms. Drizzle with garlic
oil and top with thyme sprigs. Season
generously with salt flakes and freshly
ground black pepper. Top mushrooms
with baking paper, then a second baking
tray, squashing the mushrooms flat. Roast

for 30 minutes or until mushrooms are
tender and caramelised.
Increase oven to 220°C, remove the
top baking tray and paper and cook for
a further 10 minutes or until mushrooms
are crispy.
Serve mushroom ‘steaks’ with duck
yolk sauce, watercress and lemon
cheeks alongside.

ROAST SAVOY CABBAGE WITH
NORI SAUCE, CONFIT GINGER
& SHALLOT
SERVES 2-4 AS A SIDE DISH

2 tbs extra virgin olive oil
500g savoy cabbage, cut into 2 wedges

NORI SAUCE

20g nori sheets
11/2 tbs brown sugar
1/2 cup (75g) toasted sesame seeds
100ml tamari
1/4 cup (60ml) rice wine vinegar
2 tbs sesame oil
CONFIT GINGER & SHALLOT

200ml grapeseed oil
50g fresh ginger, finely grated
4 long green shallots, finely chopped
Preheat oven to 200°C. Line a large
baking tray with baking paper.
Heat oil in a large frypan over medium
heat. Add cabbage to pan, cut-side

delicious.com.au 89

VEGIE FEAST

INGREDIENTS LIKE MUSHROOMS, CAULIFLOWER AND LENTILS
ARE IDEAL FOR HEARTIER SALADS, AND EASY TO MATCH WITH
LIGHTER, CLEAN FLAVOURS, SO EVERY MOUTHFUL IS A DELIGHT

down, and cook for 5-6 minutes on each
side until golden brown and crispy.
Season with salt flakes.
Place cabbage on prepared tray and
roast for 15 minutes or until cabbage is
tender. The cabbage should be soft but
still hold its shape.
For the nori sauce, place all ingredients
and 100ml water in a small food
processor and pulse until you have a
thick, dark sauce. Set aside until required.
For the confit ginger and shallot, place
oil and ginger in a small saucepan over
low heat and cook for 10 minutes or until
lightly golden. Add shallot, stir and
remove from the heat.
Spread nori sauce over a serving
platter, top with cabbage and drizzle
over confit ginger shallot to serve.

MIXED BEANS WITH OLIVES,
GREENS AND FETA
SERVES 4-6 AS A SIDE

1 small red onion, finely chopped
2 small Lebanese cucumbers, finely
chopped
400g can mixed beans, rinsed, drained
150g green olives, pitted, halved
2 tsp preserved lemon rind, thinly sliced
400g can lentils, rinsed, drained
100ml extra virgin olive oil
1 cup shredded cavolo nero
1/4 cup (60ml) red wine vinegar
1 tbs Dijon mustard
100g feta, crumbled
Pinch of chilli flakes, to serve
Combine onion, cucumber, beans, olives,
preserved lemon and half the lentils in a
bowl. Season to taste.
Heat 1 tbs oil in a small non-stick frypan

90 delicious.com.au

over medium-high heat. Add remaining
lentils and cook for 4-6 minutes until
crisp. Drain on paper towel and set aside.
Wipe pan clean, add 1 tbs oil and cavolo
nero and cook for 4-5 minutes until crispy.
Whisk vinegar, mustard and remaining
oil together in a small jug. Drizzle over
bean salad, tossing to combine.
Arrange cavolo nero on a serving
platter and top with bean salad, feta,
crispy lentils and chilli flakes to serve.

Meanwhile, place currants, vinegar
and shallot in a large bowl. Set aside
for 30 minutes.
Cool cauliflower for 10 minutes,
then add to the currant mixture with
the chickpeas, parsley, mint and
remaining oil. Season, then serve.

ROASTED CHICKPEA &
CAULIFLOWER SALAD

200g pearl barley
1/ 3 cup (80ml) extra virgin olive oil
100g unsalted butter
500g mixed mushrooms (we used button,
Swiss browns, shiitake), sliced
6 garlic cloves, thinly sliced
1 onion, finely chopped
6 sprigs thyme, plus extra to serve
5 cups (1.25L) vegetable stock
100g sour cream, plus extra to serve
100g enoki mushrooms

SERVES 4

1 small (1kg total) cauliflower
1/ 3 cup (80ml) extra virgin olive oil,
plus extra to serve
1/ 2 tsp each ground turmeric and
sweet paprika
400g can chickpeas, rinsed, drained
1/ 3 cup (75g) currants
1/4 cup (60ml) red wine vinegar
1 banana shallot, thinly sliced
2 cups mixed herbs, leaves picked,
finely chopped (we used flat-leaf
parsley and mint)
Preheat oven to 180°C. Line 2 baking
trays with baking paper.
Cut cauliflower, with leaves still
attached, into 6 pieces. Place on one
prepared tray. Drizzle with 1/4 cup (60ml)
oil and sprinkle with turmeric and paprika,
tossing to coat. Season.
Place chickpeas on remaining tray.
Drizzle with remaining 1 tbs oil and
season with salt flakes.
Roast the chickpeas and cauliflower
for 45-50 minutes or until cauliflower
is golden and tender.

MUSHROOM, BARLEY
& THYME SOUP
SERVES 4

Cook barley in a saucepan of boiling
water for 45 minutes or until tender,
then drain and set aside.
Heat oil and half the butter together
in a large saucepan. Add mushrooms
and cook for 6 minutes or until golden
and crisp. Remove using a slotted spoon
and set aside.
Add remaining butter to the pan
with the garlic, onion and thyme. Cook,
stirring occasionally, for 6-8 minutes until
very soft and lightly caramelised. Add
cooked barley, stock and mushrooms.
Simmer for 15 minutes until slightly
reduced. Add sour cream and season.
Place enoki mushrooms in bowls,
pour over the hot soup and top with
extra thyme and sour cream, to serve.

FROM EASY STIR-FRYS AND SOUPS
TO SEAFOOD IN A FLASH, THESE
MAINS ARE ALL SHORT ON PREP TIME,
BUT WILL MAKE YOUR GUESTS THINK
THAT YOU’VE BEEN COOKING ALL
DAY. WE WON’T TELL IF YOU DON’T!

QUICK
DINNERS

QUICK DINNERS

delicious.com.au 97

QUICK DINNERS

GIVE YOUR NEXT ROAST CHICKEN DINNER A MEXICAN TWIST
WITH FRESH, LIFTED FLAVOURS. BUTTERFLYING THE CHICKEN SAVES
PREP AND COOK TIME – ASK YOUR BUTCHER TO DO IT FOR YOU

CRISPY CHICKEN TACOS WITH
TOMATILLO & JALAPENO SALSA

PRAWN & RED BEAN CHILLI
SERVES 4-6

SERVES 4

1.4kg whole chicken, butterflied
3 tsp paprika
4 garlic cloves, crushed
2 tbs extra virgin olive oil
1 avocado, thinly sliced
1 small bunch of radishes, thinly sliced
1/2 curly endive (frisée lettuce), washed
8 small corn tortillas
TOMATILLO & JALAPENO SALSA

790g can tomatillos, drained (from
specialty food stores)
3 jalapenos, finely chopped
Juice of 2 limes, plus extra wedges
to serve
2 /3 cup (50g) finely grated parmesan
1 cup coriander leaves, plus extra
leaves to serve
2 tbs extra virgin olive oil
Preheat oven to 200°C.
Place chicken breast-side up on a
baking tray. Rub paprika, garlic and 1 tsp
salt flakes all over the skin and drizzle with
oil. Roast for 35-40 minutes until chicken
is golden, crisp and cooked through.
Meanwhile, for the salsa, combine
tomatillo, jalapeno, lime juice, parmesan,
coriander, oil and 1 tsp salt flakes in a small
food processor and whiz to combine.
Remove chicken from oven and rest
for 10 minutes, then carve into pieces.
Divide avocado, chicken, radish and
endive between tortillas. Drizzle liberally
with the salsa and top with extra
coriander leaves, to serve.
Note: Store remaining salsa in an airtight
container in the fridge for up to 5 days.

98 delicious.com.au

MOHINGA (BURMESE FISH
NOODLE SOUP)
SERVES 4

2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 red capsicum (seeds removed),
finely chopped
2 chipotle chillies in adobo sauce,
chopped, plus 2 tbs adobo sauce
2 tbs tomato paste
2 tsp each ground cumin and smoked
paprika
1 cup (250ml) fish or chicken stock
400g can chopped tomatoes
500g green prawns, peeled,
chopped
400g can red kidney beans, rinsed,
drained
Coriander, sour cream, flour tortillas
and lime wedges, to serve

2 eschalots, chopped
4 garlic cloves
1 lemongrass stalk, thinly sliced
1 long red chilli, chopped
1 tsp belacan (roasted shrimp paste)
5cm piece (25g) ginger
1 tsp ground turmeric or 3cm piece
(15g) fresh
100ml vegetable oil
1/3 cup (50g) chickpea flour
4 cups (1L) fish stock
800g ling fillet, cut into 3cm pieces
1 tbs each fish sauce and lime juice
1 tbs caster sugar
150g cooked rice vermicelli noodles
Boiled eggs, chopped tomato, coriander
and lime wedges, to serve

Heat oil in a large saucepan over medium
heat. Add onion and garlic and cook,
stirring occasionally, for 5-6 minutes until
onion has softened.
Add capsicum and cook, stirring
occasionally, for 3-4 minutes until
capsicum has softened. Add chilli, adobo
sauce and tomato paste and cook,
stirring occasionally, for 2-3 minutes until
lightly caramelised.
Stir in cumin, paprika, stock and
chopped tomatoes and bring to a
simmer. Cook for 12-15 minutes until
thickened and reduced. Add prawns and
beans, and simmer for 5 minutes until
prawn is cooked through.
Season to taste with salt flakes and
freshy ground black pepper. Scatter with
coriander and serve with sour cream,
tortillas and limes wedges alongside.

Place eschalot, garlic, lemongrass, chilli,
belacan, ginger, turmeric and oil in a food
processor and whiz to a paste.
Heat a large non-stick saucepan over
medium heat and add the spice paste.
Cook, stirring constantly, for 10 minutes
or until fragrant and the oil from the
paste splits.
Stir in the chickpea flour and cook,
stirring constantly, for 2 minutes. Add
fish stock and bring to a simmer. Simmer
for 20 minutes or until the stock is rich
and flavoursome.
Add the ling and cook for 4-5 minutes
until just cooked through. Season with
fish sauce, lime juice and sugar.
Divide noodles among bowls. Ladle
over fish soup and top with halved boiled
eggs, tomato and coriander leaves. Serve
with lime wedges alongside.

QUICK DINNERS

TAKE ADVANTAGE OF SHORTCUT INGREDIENTS THAT DON’T
COMPROMISE ON QUALITY – WE’RE TALKING MICROWAVE RICE
AND STORE-BOUGHT FAVES LIKE TORTILLAS, SALSA AND PICKLES
CHICKEN & BLACK BEAN
BURRITO WITH MOJO VERDE
SERVES 4

700g chicken thigh fillets, thinly sliced
2 tbs tomato paste
1 tsp each ground coriander, ground
cumin and smoked paprika
1/2 tsp ground chilli
1/3 cup (80ml) extra virgin olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
400g can black beans, rinsed, drained
450g packet microwave long grain rice,
cooked to packet instructions
2 avocados
Juice of 1 lime, plus extra lime halves
to serve
2 cups white cabbage, finely shaved
(we used a mandoline)
4 large tortillas, warmed
1/2 cup (130g) store-bought tomato salsa
Coriander leaves, to serve
MOJO VERDE

1 bunch coriander
1/2 bunch fresh oregano, leaves picked
4 garlic cloves, roughly chopped
1 tsp ground cumin
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil
For the mojo verde, combine all the
ingredients in a blender and whiz until
smooth. Season to taste.
Place chicken, tomato paste and spices
in a bowl and stir to completely coat. Set
aside for 20 minutes to marinate. Season
with salt flakes.
Heat oil in a large non-stick frypan over
medium heat. Add onion and garlic and
cook, stirring, for 3-4 minutes until
softened. Add chicken and increase heat
to medium-high. Cook, turning chicken

regularly, for 12-15 minutes until chicken is
lightly caramelised and cooked through.
Add beans and rice, and stir to completely
coat and warm through. Season to taste.
Combine avocado and half the lime
juice in a bowl and coarsely mash. Season
to taste. Toss cabbage with remaining
lime juice in a bowl.
Spread tortillas with avocado. Top with
chicken mixture, salsa, cabbage, mojo
verde and coriander. Serve immediately
with extra lime alongside.

Add chickpeas, tomatoes, coconut milk,
curry leaves and 400ml water and bring to
a simmer. Return chicken to pan. Return to
a simmer and cook for 30 minutes or until
chicken is cooked through, and sauce is
thick and reduced. Season with fish sauce.
Serve with rice, lime pickle, yoghurt
and fried curry leaves.

BEEF PHO
SERVES 4
1/4

CHICKEN, CHICKPEA
& COCONUT CURRY
SERVES 4

2 tbs coconut oil
600g chicken thigh fillets
1 onion, finely chopped
4 garlic cloves, crushed
4cm piece (20g) ginger, finely grated
1 tbs curry powder
2 tbs tomato paste
1 tsp ground turmeric
400g can chickpeas, drained, rinsed
400g can chopped tomatoes
400ml can coconut milk
2 large sprigs curry leaves, plus extra
fried leaves to serve
2 tsp fish sauce, or more to taste
Steamed rice, lime pickle and natural
yoghurt, to serve
Heat oil in a non-stick frypan over
medium heat. Season chicken and add to
pan. Cook for 2-3 minutes on each side
until golden. Transfer to a plate.
Add onion to pan and cook, stirring
regularly, for 3 minutes or until softened.
Add garlic and ginger and cook for 1-2
minutes until fragrant. Stir in curry powder,
tomato paste and turmeric and cook for
2 minutes or until lightly caramelised.

cup (60ml) vegetable oil
6 eschalots, thinly sliced
8 cups (2L) beef stock
1 cinnamon quill
6 star anise
2 tbs brown sugar
6 whole dried shiitake mushrooms
6 garlic cloves, bruised
5cm piece (25g) ginger, sliced
100ml light soy sauce
600g beef eye fillet, at room temperature
200g dried rice noodles, cooked
1/2 white onion, thinly sliced into rounds
Mint, coriander, Vietnamese mint, Thai
basil and bean sprouts, to serve
Lemon wedges, to serve
Heat 2 tbs oil in a deep saucepan over
medium heat. Add eschalot and a pinch
of salt flakes, and cook, stirring regularly,
for 10-12 minutes until eschalot is lightly
caramelised. Add stock, cinnamon, star
anise, sugar, mushrooms, garlic, ginger
and soy sauce. Bring to a simmer and
cook for 45 minutes until stock is rich and
infused with flavour. Strain, leaving a few
eschalots in the stock.
Season beef all over with salt. Heat
remaining 1 tbs oil in a frypan over
medium-high heat. Sear beef, turning
frequently, for 8-10 minutes until deep
brown and caramelised on the outside

delicious.com.au 101

QUICK DINNERS

until lightly golden. Add roasted chicken
bones, vegetables, corn cob and 3.5L
water. Bring to the boil, then reduce to a
gentle simmer and cook for 1 hour-1 hour
30 minutes, skimming off any impurities
that rise to the top, until fragrant and
the chicken is very tender.
Once cooked, remove corn and
marylands and set aside until cool
enough to handle. Shred meat from
the chicken, discarding bones, and slice
corn kernels from the cob, discarding the
cob. Strain and reserve the stock,
discarding any solids.
Return stock to a large saucepan and
bring to a simmer. Add pasta and cook
for 6-8 minutes until cooked. Stir through
the shredded chicken, corn, herbs and
shallot. Season to taste and drizzle with
olive oil, to serve.

TUNA & CAPER PASTA WITH
CRISPY BREADCRUMBS
SERVES 4

Chicken & corn
noodle soup

for rare or until cooked to your liking.
Rest, loosely covered with foil, for 20
minutes, then thinly slice.
Divide noodles among bowls and ladle
over the soup. Top with beef, onion,
herbs and bean sprouts and serve with
lemon wedges alongside.

1 corn cob, cut into 3 pieces
150g angel hair pasta, broken
into 5cm pieces
1/2 bunch flat-leaf parsley, chopped
1/4 bunch tarragon, chopped
2 long green shallots, finely sliced
Olive oil, to drizzle

CHICKEN & CORN NOODLE SOUP

Preheat oven to 200°C.
Place chicken bones on a baking tray
and drizzle with 2 tbs grapeseed oil.
Roast for 15-20 minutes until the bones
are golden brown.
Place remaining 2 tbs grapeseed oil
in a large saucepan over medium-high
heat. Season chicken marylands and
cook, turning halfway, for 5-6 minutes

SERVES 4

1kg leftover roast chicken bones
1/3 cup (80ml) grapeseed oil
4 chicken marylands
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped

102 delicious.com.au

150ml extra virgin olive oil
1 cup (70g) coarse day-old breadcrumbs
2 tsp dried Italian herbs
2 garlic cloves, finely chopped
2 tsp fennel seeds
1/3 cup (65g) capers in vinegar, drained
1/2 tsp chilli flakes
3 x 95g cans good-quality tuna in oil
Finely grated zest and juice of
11/2 lemons, or more to taste
300g angel hair pasta, cooked to
packet instructions
Heat half the oil in a non-stick frypan
over medium heat. Add breadcrumbs
and dried herbs. Cook, stirring, for
4-5 minutes until crisp and golden.
Transfer to a bowl and set aside.
Wipe pan clean and return to medium
heat. Add remaining 75ml oil then add
garlic and fennel seeds. Cook, stirring, for
2-3 minutes until fragrant and garlic has
softened. Add capers, chilli flakes, tuna
and tuna oil, lemon zest and juice, and stir
for 1 minute to heat through. Stir pasta
through the sauce and season. Scatter
with crispy breadcrumbs to serve.

A SCATTERING OF GOLDEN HERBY
BREADCRUMBS IS THE PERFECT
FLOURISH FOR THIS CLASSIC
PASTA FAVOURITE, MADE SIMPLE
WITH CANNED TUNA

Tuna & caper pasta with
crispy breadcrumbs

QUICK DINNERS

delicious.com.au 105

One-pot zurra fish with
spiced lemongrass &
pepperberry broth

QUICK DINNERS

MIDWEEK DINNER GUESTS? NO WORRIES! CHOOSE SEAFOOD
THAT COOKS IN A FLASH, THEN LAYER UP THE FLAVOURS WITH
IRRESISTIBLE AROMATIC HERBS AND SPICES

ONE-POT ZURRA FISH WITH
SPICED LEMONGRASS &
PEPPERBERRY BROTH
SERVES 4
1/4

cup (60ml) extra virgin olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
6cm (30g) piece ginger, thinly sliced
2 lemongrass stalks, white part
thinly sliced
1 tsp whole pepperberries
1 tsp pepperberry leaf (whole or ground)
2 bay leaves
1/2 head celery, roughly chopped
Handful of fresh sea parsley, plus extra
to serve (substitute flat-leaf parsley)
1kg whole snapper, cleaned and scaled
Steamed white rice, to serve
Heat oil in a large, wide saucepan over
medium heat. Add onion, garlic, ginger,
lemongrass and whole pepperberries
and cook, stirring occasionally, for
7-8 minutes until onion has softened.
Add 8 cups (2L) water, pepperberry
leaf, bay leaves, celery and sea parsley.
Season with salt flakes and bring to the
boil. Boil for 10-12 minutes. Reduce heat
to low and add the snapper. Cook for
8-10 minutes until fish is cooked through.
Scatter broth with extra parsley and
serve with steamed rice alongside.

PIPIS IN SPICY LEMONGRASS
TOMATO BROTH
SERVES 4
1/3

cup (80ml) vegetable oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
1 lemongrass stalk, halved and bruised

2 makrut lime leaves
5cm piece (25g) ginger, thinly sliced
5cm piece (25g) galangal, finely grated
1/2 bunch coriander, stems finely
chopped, leaves picked and
finely chopped
1 long red chilli, finely chopped,
plus extra to serve
2 tbs fish sauce
2 tbs sambal oelek
500g ripe tomatoes, finely chopped
200g grape tomatoes
1kg pot-ready pipis, purged
Lime wedges, to serve
Heat oil in a wok over high heat. Add
eschalot, garlic, lemongrass, lime leaves,
ginger, galangal, coriander stems and
chilli, and stir-fry for 5-6 minutes or until
caramelised and fragrant. Add fish sauce,
sambal oelek and tomatoes, and stir-fry
for 6-8 minutes until softened and juicy.
Add pipis, cover with a lid and cook
for 6-7 minutes until the pipis have
opened. Discard any unopened pipis.
Serve topped with extra chilli,
coriander leaves and lime wedges.

PAPPA AL POMODORO (BREAD
& TOMATO SOUP) WITH WHITE
ANCHOVY AND BURRATA
SERVES 4-6

This soup is very simple, so it’s vital to use
good-quality olive oil and ripe tomatoes.
120ml extra virgin olive oil, plus extra
to serve
6 garlic cloves, thinly sliced
1 tsp fennel seeds
1/2 cup basil leaves, plus extra to serve
1.5kg ripe truss tomatoes, chopped
into large pieces

500g ripe cherry tomatoes
6 thick slices ciabatta, torn
1/4 tsp dried chilli flakes
2 balls burrata, torn, and white
anchovies, to serve
Place 1/3 cup (80ml) oil in a large, deep
frypan over high heat. Add garlic and
fennel seeds and cook for 30 seconds
or until toasted. Add basil and tomatoes
and stir to combine. Season and bring to
a simmer. Reduce heat to medium-low
and cook, stirring occasionally, for 30
minutes or until thickened and rich.
Remove from the heat, add half the
ciabatta, stir to combine and stand
for 10 minutes or until the bread has
softened and started to fall apart.
Preheat oven to 200°C. Line a baking
tray with baking paper.
Place remaining ciabatta in a bowl
with remaining 2 tbs oil and chilli flakes.
Season and toss to combine. Place on
prepared tray and cook, tossing, for
15-20 minutes until golden and crisp.
Divide soup between bowls, top with
toasted ciabatta, torn burrata, a few white
anchovies and extra basil leaves. Drizzle
with extra olive oil to serve

DRUNKEN CHICKEN, BABY CORN,
GREENS & CHILLI
SERVES 4-6

4 garlic cloves, crushed
5cm piece (25g) ginger, finely grated
2 tbs finely chopped coriander and
Vietnamese mint
140g tom yum paste
2 tbs sesame oil
800g skinless chicken thigh fillets,
cut into 3cm pieces

delicious.com.au 107

QUICK DINNERS

1 butterflied chicken (about 1.8kg),
thighs and breast slashed
6 long green shallots, trimmed
3 corn cobs, silks removed
2 tbs extra virgin olive oil, to drizzle
1/ 2 tsp smoked paprika
2 limes, halved
1/ 2 small iceberg lettuce, thinly shredded
1/ 2 small white cabbage, thinly shredded

Drunken chicken,
baby corn, greens &
chilli (p 107)

BUTTERMILK DRESSING
1/ 2

cup (125ml) buttermilk
2 tbs each mayonnaise and extra virgin
olive oil, plus extra to drizzle
2 long green shallots, coarsely chopped
1 garlic clove, finely chopped
Juice of 1 lime

21/ 2 tbs peanut oil
1 onion, thinly sliced
1/ 2 cup (125ml) Chinese rice wine
(shaohsing – from Asian grocers)
2 x 125g punnets baby corn
1 bunch gai lan, trimmed, stems cut
into batons, leaves torn
1 long red chilli, thinly sliced, to serve
(optional)

onion and stir-fry for 1-2 minutes until
starting to soften. Add chicken and stir-fry
for 5-6 minutes until starting to brown.
Add shaohsing and toss chicken to coat.
Add baby corn and gai lan and stir-fry for
5-6 minutes until chicken is cooked and
vegetables are tender but still crisp.
Transfer to a large platter and serve
with chilli, if using, alongside.

Place garlic, ginger, herbs, tom yum
paste, sesame oil and chicken in a large
bowl. Season and toss well to combine.
Marinate for 1 hour at room temperature
or, if time permits, overnight in the fridge.
Heat peanut oil in a large wok or
high-sided frypan over high heat. Add

GRILLED CHILLI CHICKEN
WITH ICEBERG SLAW

108 delicious.com.au

SERVES 4

2 tbs each hot sauce and maple syrup
1 tbs chipotle in adobo, finely chopped
1 garlic clove, finely chopped

Combine hot sauce, maple syrup,
chipotle and garlic in a large bowl.
Add chicken and massage to coat
well. Cover and set aside at room
temperature for 1 hour to marinate.
For the buttermilk dressing, place
all ingredients in a food processor
and whiz to combine. Season to
taste and set aside.
Heat a barbecue or chargrill with a
lid to medium-high heat. Drizzle long
green shallots and corn with 1 tbs oil
and season with smoked paprika and salt
flakes. Grill, turning occasionally, until
charred and tender (2-3 minutes for long
green shallots, 6-8 minutes for corn).
Finely chop long green shallot and
remove kernels from corn cobs.
Remove chicken from marinade and
drizzle with remaining 1 tbs oil. Place
on the barbecue, close the lid and grill,
turning occasionally, for 45-50 minutes
until charred and cooked through. Set
aside, covered loosely with foil, for
20 minutes to rest. Add lime halves to
the grill, cut-side down, and grill until
lightly charred. Set aside.
Combine lettuce, cabbage, corn and
long green shallot in a bowl, and drizzle
with buttermilk dressing to taste. Toss
lightly to combine.
Arrange grilled chicken and lime on a
serving platter with iceberg slaw. Drizzle
slaw with a little extra dressing to serve.

QUICK DINNERS

to combine. Place half the mixture in
a small saucepan over medium heat,
stirring until melted. Brush fish liberally
with melted butter mixture and season.
Place fish in the steamer basket and
cover with the lid. Steam for 8-10 minutes
until cooked through. Set aside for
5 minutes to rest.
Meanwhile, in a separate large
saucepan of boiling salted water, cook
the beans, peas and asparagus for
2-3 minutes until just cooked. Drain
and place in a large bowl with half the
remaining butter mixture. Add eschalot
and parmesan and toss well to combine.
Season to taste.
Divide bean mixture among plates.
Top with the fish and spoon over
remaining butter mixture. Serve with
extra lemon wedges alongside.

ROASTED PEPPER & PRAWN
SAGANAKI WITH GREMOLATA
SERVES 4-6

STEAMED BLUE-EYE TREVALLA,
LEMON PEPPER, PARSLEY BUTTER
You will need a 35cm bamboo steamer
fitted with a lid.

100g fresh or frozen peas
1 bunch asparagus, trimmed
3 eschalots, shaved (we used
a mandoline)
1/ 3 cup (25g) finely grated parmesan

250g unsalted butter, at room
temperature
4 garlic cloves, crushed
21/ 2 tbs lemon pepper
1/4 bunch flat leaf-parsley, leaves picked,
finely chopped
Zest and juice of 1 lemon, plus extra
wedges to serve
4 (220g each) blue-eye trevalla fillets,
(skin on), pin-boned
250g baby green beans, trimmed

Fill a large wok or saucepan (big enough
to fit a steamer on top) three-quarters
full with water and place over high heat.
Bring to the boil, then top with steamer
and leave to boil until ready to steam fish.
Place butter in the bowl of a stand
mixer fitted with the whisk attachment
and whisk until light and fluffy. Transfer
to a medium bowl and stir in the garlic,
lemon pepper, parsley and lemon zest
and juice. Season to taste and stir well

SERVES 4

110 delicious.com.au

400g banana peppers
500g roma tomatoes
1/ 3 cup (80ml) extra virgin olive oil,
plus 1 tbs extra
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1/ 2 cup (125ml) passata
250g medium green prawns, peeled,
deveined, tails intact
90g Greek feta, crumbled
1 tbs Greek oregano
Chargrilled baguette, to serve
PARSLEY GREMOLATA

Zest and juice of 1/ 2 lemon
1/ 2 bunch flat-leaf parsley, leaves picked,
finely chopped
2 tbs extra virgin olive oil
Preheat oven to 200°C. Line 2 baking
trays with baking paper.
Place peppers and tomatoes on
prepared trays, drizzle with 2 tbs oil and
season with salt flakes and freshly ground
black pepper. Bake for 1 hour or until
peppers and tomatoes are blistered and
starting to caramelise. Remove from the

LET THE BEEF FOR THIS DISH
SLOW-COOK WHILE YOU GET
ON WITH YOUR DAY, THEN
DIAL UP THE FLAVOURS WITH
A HOMEMADE SPICE PASTE

QUICK DINNERS

delicious.com.au 113

QUICK DINNERS

BEAN STEW WITH CHICKEN AND
LEMON SALSA VERDE

THAI-STYLE CHILLI BASIL CHICKEN
SERVES 4

SERVES 4

Begin this recipe 1 day ahead.
300g dried cannellini beans, soaked
overnight, drained
1 onion, finely chopped
1 celery stalk, finely chopped
2 bay leaves
3 desiree potatoes, peeled, cut into
large chunks
6 cups (1.5L) chicken stock
1.3kg whole chicken
Roasted cherry tomatoes, to serve
LEMON SALSA VERDE (MAKES 11/2 CUPS)

1 tbs finely chopped preserved lemon,
flesh removed
2 eschalots, finely chopped
1 tbs capers in brine, drained, finely
chopped
1 cup (250ml) extra virgin olive oil
1 cup firmly packed flat-leaf parsley,
finely chopped
1/4 cup chives, finely chopped
Juice of 1 lemon
Place drained cannellini beans, onion,
celery and bay leaves in a large saucepan.
Cover with water and bring to the boil.
Reduce heat to medium and simmer for
45 minutes or until tender. Drain. Set aside.
Meanwhile, place potato, stock and
1.5L water in a large saucepan and bring
to the boil. Cook for 20 minutes or until
potato is tender. Using a slotted spoon,
transfer potato to a bowl and set aside.
Return stock to the boil. Add chicken,
breast-side down, reduce heat to
medium-low and simmer for 20-25 minutes
until partially cooked. Remove from the
heat, cover with a lid and leave to cook in
the residual heat of the pan for 3 hours.
Remove chicken from the pan and, when
cool enough to handle, shred the meat.
For the lemon salsa verde, place all
ingredients in a bowl and stir to combine.
Divide cannellini mixture, chicken and
potatoes among bowls. Spoon over the
hot broth. Season to taste. Top with salsa
verde and roasted tomatoes to serve.

114 delicious.com.au

2 tbs rice bran oil
2 red bird’s-eye chillies, thinly sliced
2 long red chillies, halved lengthways,
seeds removed, cut into 1.5cm lengths
3 garlic cloves, finely chopped
2 Asian (red) eschalots, halved,
thinly sliced
600g chicken thighs, trimmed,
cut into 2.5cm pieces
225g can bamboo shoot strips,
drained and rinsed well
2 tbs each fish sauce and soy sauce
2 tsp rice vinegar
2 tsp raw sugar
150g snake beans, cut into 5cm pieces
1/ 2 bunch Thai basil, leaves picked
Steamed rice, to serve
Place oil in a wok over high heat. Add
chillies, garlic and eschalot. Using the
back of a large spoon, push down on
the ingredients to crush and release
flavour. Stir-fry for 1 minute or until
fragrant and lightly golden.
Add chicken and stir-fry for 3 minutes
or until browned. Add bamboo shoots,
fish sauce, soy sauce, vinegar and sugar.
Stir-fry for 2 minutes. Add snake beans
and stir-fry for a further 1-2 minutes, until
sauce coats the chicken and beans are
tender. Stir in the Thai basil, reserving a
few leaves to serve, until combined.
Scatter stir-fry with remaining basil
and serve with steamed rice alongside.

NASI LEMAK WITH SPICED
COCONUT BEEF
SERVES 4-6

1kg beef chuck, cut into 4cm pieces
8 dried chillies, soaked in hot water
for 20 minutes, drained
6 Asian (red) eschalots, chopped
5cm piece (25g) each ginger and
galangal, peeled, chopped
2 lemongrass stalks, thinly sliced
1/ 2 tsp ground turmeric
2 tbs ground coriander
1 tbs ground cumin

1/ 2

cup (125ml) vegetable oil
3/4 cup (45g) shredded coconut, toasted
400ml can coconut milk
2-3 tbs grated palm sugar
Hard boiled eggs, sliced cucumber and
sambal oelek, to serve
COCONUT RICE

11/ 2 cups (300g) white long-grain rice
400ml can coconut milk
CRISPY ANCHOVIES

1 tbs vegetable oil
1/ 3 cup (25g) ikan bilis (dried anchovies,
from Asian grocers), washed and
drained well
1 cup (150g) roasted peanuts
Place beef and 1 tsp salt flakes in a
medium saucepan and cover with cold
water. Place over high heat and bring to
the boil, then cover with a lid and reduce
heat to low. Simmer for 2 hours-2 hours
30 minutes until meat is very tender.
Remove beef from cooking liquid and
cool slightly before shredding with a fork.
Place soaked dried chillies, eschalot,
ginger, galangal, lemongrass, turmeric,
coriander, cumin and 2 tbs water in a small
food processor and whiz to a paste. Heat
oil in a wok over medium-high heat. Add
spice paste and cook, stirring, for 7-8
minutes until fragrant. Add beef, shredded
coconut, coconut milk and sugar. Bring to
a simmer. Cook, stirring and scraping the
base of the wok, for 20 minutes or until
liquid has almost evaporated.
Meanwhile, for the coconut rice, place
rice, coconut milk, 350ml water and a
pinch of salt flakes in a medium saucepan
over high heat. Bring to the boil, cover and
reduce heat to low. Cook for 15 minutes
or until rice is cooked and the liquid has
evaporated. Set aside for 5 minutes.
For the crispy anchovies, heat oil in
a small frypan over high heat. Add
anchovies and cook, stirring frequently,
for 1-2 minutes until crisp. Add peanuts
and cook for 1 minute or until toasted.
Drain on paper towel.
Serve curry with rice, eggs, cucumber,
anchovies and sambal oelek alongside.

NEED SOMETHING SWEET TO FINISH
A FEAST? THIS CHAPTER IS FULL OF
UTTERLY IRRESISTIBLE TREATS, FROM
HOMEMADE GELATO AND EASY
MUFFINS TO SHOW-STOPPING
PAVLOVA, PANNA COTTA AND MORE.

DESSERTS

DESSERTS

MACADAMIAS AND LEMON MYRTLE MAKE
THIS FRAGRANT CAKE SOMETHING REALLY
SPECIAL. A SCATTERING OF EDIBLE PETALS
IS ALL THE DECORATION IT NEEDS

delicious.com.au 121

DESSERTS

VANILLA & MANGO FRO-YO WITH
CANDIED MACADAMIAS
SERVES 4

Begin this recipe at least 3 hours ahead.
You will need an ice cream machine and
piping bag with 2cm star nozzle.
Flesh of 1 large mango, roughly
chopped
1/3 cup (75g) caster sugar
YOGHURT SORBET

1 cup (220g) caster sugar
1/4 cup (90g) runny honey
750g Greek-style yoghurt
2 tsp vanilla bean paste
Finely grated zest of 1 lime
CANDIED MACADAMIAS

150g macadamias, toasted
1/3 cup (120g) runny honey
Place mango and sugar in a small
saucepan over medium heat and bring
to a simmer. Cook for 7-8 minutes until
thickened and mango is soft. Transfer
to a small food processor and whiz until
smooth. Chill for 1 hour or until
completely cool.
Meanwhile, for the yoghurt sorbet,
place sugar, honey and 1 cup (250ml)
water in a small saucepan over medium
heat. Bring to a simmer and cook for
3-4 minutes until sugar has dissolved and
mixture has thickened slightly. Chill for
1 hour or until cooled completely.
Place yoghurt, vanilla, lime zest and
cooled sugar syrup in a bowl and whisk
to combine. Transfer to an ice cream
machine and churn for 1 hour-1 hour
15 minutes until thickened. Transfer
to a bowl and freeze for 1 hour or until
almost firm. Add mango puree and swirl
to combine. Quickly transfer to a piping
bag fitted with a 2cm star nozzle. Freeze
for 20 minutes if needed to firm again.
Meanwhile, for the candied
macadamias, line a small baking tray with
baking paper. Place macadamias on the
prepared tray. Heat honey in a small
saucepan over medium heat. Cook for
4 minutes or until dark golden. Pour over

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nuts and sprinkle with salt flakes. Cool
completely. Roughly break up, place
in a clean small food processor and
process until finely chopped.
To serve, pipe yoghurt sorbet into
cups and top with crushed macadamias.
Alternatively, place yoghurt sorbet in
a container in the freezer instead of a
piping bag, and scoop into cups to serve.

DAVIDSON PLUM PARFAIT
WITH RIBERRY GRANITA

Squeeze excess water from gelatine
and add to the warm syrup, stirring
to dissolve. Place syrup, riberries and
lime juice in a blender and whiz until
smooth. Pass through a sieve. Pour
mixture into a container and freeze
for 6 hours, or overnight. Once fully
frozen, scrape with a fork into crystals.
Freeze again before serving.
To serve, turn out the parfait and cut
into slices. Cover each slice generously
with granita. Serve immediately.

SERVES 6-8

Begin this recipe 1 day ahead.

YOGHURT PANNA COTTA WITH
HONEYED NECTARINES

8 egg yolks
250g caster sugar
150ml Davidson plum puree (from
specialist grocers)
Finely grated zest of 1 lime
150ml pure (thin) cream
500g mascarpone

MAKES 6

RIBERRY GRANITA

1 cup (220g) caster sugar
1 leaf gold-strength gelatine, soaked
in cold water for 5 minutes
4 cups (500g) fresh or frozen riberries
(from specialist grocers or online)
200ml lime juice
Lightly grease a 20cm x 12cm (1.5L) loaf
pan and line with 2 layers of plastic wrap.
Place egg yolks, sugar, plum puree and
lime zest in a heatproof bowl set over a
saucepan of gently simmering water (do
not let the bowl touch the water). Whisk
for 6-8 minutes until mixture is thick and
tripled in size, and has reached ribbon
stage (when you lift the whisk the batter
should form a ribbon and hold it’s shape).
Remove from the heat and continue
whisking until cool.
In a separate bowl, whisk cream to
soft peaks. Fold whipped cream and
mascarpone into the cooled plum
mixture. Pour into prepared pan and
freeze for 8 hours or overnight until firm.
Meanwhile, for the riberry granita,
place sugar and 11/2 cups (375ml) water
in a small saucepan over medium heat.
Bring to a boil to dissolve the sugar.

Begin this recipe 4 hours ahead. You
will need six 1-cup (250ml) dishes or
ramekins.
11/2 cups (375ml) pure (thin) cream
2 tbs caster sugar, plus 2 tsp extra
1/4 cup (90g) runny honey
Zest of 1 orange
3 titanium-strength gelatine leaves,
soaked in cold water for 5 minutes
500g Greek-style yoghurt
1 tsp vanilla bean paste
3 small yellow nectarines, halved, pitted
Place cream, 2 tbs sugar, 1 tbs honey and
orange zest in a saucepan over medium
heat and bring to a simmer, then cook
for 3-4 minutes until sugar has dissolved.
Remove from the heat.
Squeeze excess water from gelatine,
add to the warm cream mixture, and stir
until dissolved. Allow to cool, then gently
fold through the yoghurt. Divide among
six 1-cup (250ml) capacity baking dishes
and chill for 4 hours or until set.
Combine vanilla and remaining 2 tbs
honey in a large bowl and set aside.
Heat a chargrill pan over medium heat.
Press cut-side of nectarines into extra
sugar and place in pan, cut-side down.
Grill for 3-4 minutes until slightly charred.
Transfer nectarines to the honey-vanilla
mixture and toss until completely coated.
To serve, top each panna cotta with
a nectarine half and drizzle with any
remaining honey-vanilla syrup.

WITH A STREAK OF MANGO SWIRLED THROUGH AND
A SCATTERING OF CANDIED NUTS TO FINISH, THESE
CREAMY FRO-YO CUPS ARE A DREAM COME TRUE

DESSERTS

Pistachio gelato
(p 127)

124 delicious.com.au

DESSERTS

REVANI (GREEK SEMOLINA CAKE)
SERVES 10-12

5 eggs
1 cup (220g) caster sugar
1 cup (180g) fine semolina
1 cup (90g) desiccated coconut
1 cup (150g) self-raising flour
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 orange
250g unsalted butter, melted, cooled
ORANGE SYRUP

1 cup (220g) caster sugar
3 cloves, plus extra to serve
Pared rind and juice of 1 lemon and
1 orange
Preheat oven to 180°C. Grease a 20cm x
30cm lamington pan and line base and
sides with baking paper.
For the syrup, place all ingredients
and 1/2 cup (125ml) boiling water in a small
saucepan over medium heat, stirring to
dissolve the sugar. Bring to the boil and
cook for 8-10 minutes until syrupy. Set
aside to cool completely.
Place eggs and sugar in the bowl of
a stand mixer fitted with the paddle
attachment. Beat until light and fluffy,
then add semolina, coconut, flour, baking
powder, vanilla and orange zest and beat
until combined. Fold through the melted
butter and pour into the prepared pan.
Bake for 35-40 minutes until a skewer
inserted into the centre comes out clean.
While the cake is hot, use a small knife to
cut the cake diagonally into diamonds.
Stud each diamond with a clove, then
pour over the cooled orange syrup. Set
aside for 5-10 minutes before serving.
(You could also serve the cake cool with
hot syrup poured over the top.)

LEMON MYRTLE CAKE
SERVES 6-8

1 cup (140g) whole macadamias
180g unsalted butter, softened
150g caster sugar
2 eggs

300g plain wholegrain stone-ground
flour (from health food stores
or specialty grocers)
2 tsp baking powder
1 tsp bicarb soda
185ml buttermilk
2 tsp ground lemon myrtle (from
speciality grocers or online)
Edible flower petals, to decorate
ICING

3 egg whites
210g caster sugar
210g unsalted butter, softened,
chopped
2 tsp ground lemon myrtle

medium-high speed for 3-4 minutes,
until the mixture has cooled slightly
and thickened to firm peaks.
Swap to the paddle attachment and
add the butter, 1-2 pieces at a time,
beating well in between each addition.
Once all the butter has been added,
reduce speed to low and beat for
4-5 minutes until the mixture has cooled
and thickened. Add the lemon myrtle
and mix through.
Spread icing over the top and side
of the cake and decorate with flower
petals, to serve.

PISTACHIO GELATO
SERVES 6-8

Preheat oven to 160°C. Grease the base
and side of a 20cm cake pan and line
with baking paper.
Spread macadamias on a baking tray
and roast for 12 minutes or until golden.
Set aside to cool completely, then place
in a small food processor and whiz until
fine crumbs.
Increase oven to 170°C.
Place butter in the bowl of a stand
mixer fitted with the paddle attachment
and beat for 3-4 minutes until smooth.
Add sugar and beat for 5 minutes or
until pale and creamy. Add the eggs one
at a time and beat for a further 5 minutes,
or until combined. Fold in flour, baking
powder, bicarb, buttermilk, lemon
myrtle and macadamias until combined.
Pour into prepared pan and bake for
55 minutes-1 hour until a skewer insterted
in the centre comes out clean. Cool in
pan for 10 minutes, then turn out onto
a wire rack to cool completely.
For the icing, quarter-fill a medium
saucepan with water and bring to a
gentle simmer over medium heat. Place
egg whites and sugar in the heatproof
bowl of a stand mixer and set over the
saucepan (don’t let the bowl touch the
water). Whisk constantly until mixture
has heated through and the sugar has
dissolved. (Check by rubbing the mixture
between your fingers to check for any
sugar granules.) Remove from heat and,
using the whisk attachment, whisk on

You will need an ice cream machine
for this recipe. Begin this recipe at least
6 hours ahead.
4 egg yolks
1/2 cup (110g) caster sugar
2 cups (500ml) milk
1 cup (250ml) thickened cream
2 tbs pistachio paste (from specialty
supermarkets)
1/3 cup (55g) pistachios, blitzed to a fine
crumb, plus extra to serve
Place egg yolks and sugar in a large
bowl and whisk until pale.
Place the milk, cream, pistachio
paste and pistachio in a small saucepan
over medium-low heat and cook until
warmed through. Set aside for 10 minutes
to infuse.
While whisking constantly, slowly pour
milk mixture over the egg mixture until
smooth. Return to the pan over mediumlow heat and cook for 10 minutes or until
thickened and mixture coats the back of a
wooden spoon. Cover surface with plastic
wrap. Chill until cooled completely.
Strain mixture through a fine sieve,
discarding pistachios. Transfer to an
ice cream machine and churn for 1 hour
30 minutes or until thickened. Place
ice cream in a large baking dish, cover
and freeze for 6 hours or overnight until
frozen.
Scatter with extra pistachio to serve.

delicious.com.au 127

DESSERTS

COLOURFUL, FRAGRANT AND SWEET, STRAWBERRIES ADD
IMMEDIATE STAR POWER TO ANY DESSERT. MAKE SURE THEY’RE AT
ROOM TEMPERATURE WHEN SERVED, FOR THE BEST FLAVOUR

STRAWBERRY, CREME FRAICHE
AND MACADAMIA PAVLOVA
SERVES 4-6

55g egg whites (about 2 eggs), at room
temperature
Pinch of bicarb soda
1/2 cup (110g) caster sugar
1 tsp white wine vinegar
200ml creme fraiche
200ml pure (thin) cream
1 vanilla bean, split, seeds scraped
2 tbs pure icing sugar, sifted
100g macadamias, roasted, finely
chopped
250g strawberries, thinly sliced
FOR THE SUMAC SYRUP

100g caster sugar
1 tbs sumac
Preheat oven to 110°C. Line a baking tray
with baking paper.
Place the egg whites and bicarb in the
bowl of a stand mixer fitted with the whisk
attachment. Whisk on high speed until
soft peaks begin to form. Slowly add the
caster sugar, 1 tbs at a time, ensuring
each addition is well incorporated before
adding the next. Continue whisking at
high speed, scraping the side of the bowl
with a spatula as required, until all the
sugar has dissolved. The meringue
should be firm, smooth and glossy.
Add the vinegar and continue to whisk
until well combined.
Spoon mixture onto the prepared tray
and spread evenly to about 1cm thick.
Bake for 45-55 minutes until the meringue
is crispy and firm to the touch, rotating
the tray halfway through the cooking
time so it’s evenly cooked.

128 delicious.com.au

Cool the meringue in the oven for
30 minutes with the oven door slightly
ajar. Store in an airtight container until
ready to serve.
For the sumac syrup, combine the
sugar, 200ml water and sumac in a small
saucepan over medium heat and bring
to the boil. Reduce to a gentle simmer
and cook until the mixture has reduced
by half, then set aside to cool.
Meanwhile, combine creme fraiche,
cream, vanilla seeds and icing sugar in
a bowl and whisk to soft peaks. Chill
until required.
Break the meringue into individual
serves. Spread the cream mixture over
the meringue to about 1cm thick then
sprinkle over the macadamia. Top with
strawberries and drizzle over the sumac
syrup to serve.

Preheat oven to 190°C. Grease an 8-hole,
3/4 cup-capacity mini loaf pan.
Sift flour and baking powder into a
large bowl. Add sugar and cocoa, stirring
to combine. Make a well in the dry
ingredients and add coconut cream,
butter, egg and chocolate. Stir until just
combined. Fold in raspberries.
Divide mixture evenly among prepared
pans. Bake for 30-35 minutes or until a
skewer inserted in the centre comes out
clean. Stand in pan for 5 minutes, then
transfer to a wire rack to cool completely.
For the chocolate drizzle, sift icing
sugar and cocoa into a bowl. Stir in
enough boiling water until mixture is
smooth and thin enough to drizzle.
Stand for 5 minutes.
Spoon drizzle over muffins and top
with coconut flakes. Set aside for 30
minutes before serving.

RASPBERRY LAMINGTON
MUFFINS WITH CHOCOLATE
DRIZZLE

COCONUT CUSTARD WITH
STRAWBERRIES

MAKES 8

SERVES 4

Begin this recipe 1 day ahead.
21/2 cups (375g) self-raising flour
1 tsp baking powder
3/4 cup (165g) caster sugar
1/4 cup (25g) Dutch cocoa, sifted
400ml can coconut cream
75g butter, melted, cooled
1 egg, beaten
100g milk chocolate, finely
chopped
1 cup (150g) frozen raspberries
Coconut flakes, to serve

250g strawberries, hulled,
thickly sliced
1 bunch mint, leaves picked
1 bunch basil, leaves picked
1 tbs extra virgin olive oil
STRAWBERRY JUICE (MAKES 80ML)

300g strawberries, hulled, sliced
1 tsp caster sugar
COCONUT CUSTARD

CHOCOLATE DRIZZLE

11/2

cups (180g) icing sugar mixture
cup (25g) Dutch cocoa
1
1 /2 -2 tbs boiling water

1/4

70g caster sugar
70ml boiling water
375g coconut cream
375g coconut milk

1/2

21/2

1/ 2

DESSERTS

delicious.com.au 131

DESSERTS

WHETHER YOU’VE STASHED SOME POPSICLES IN THE FREEZER,
USED A HANDY PACKET MIX OR BAKED A BATCH OF NUTTY
ITALIAN TOZZETTI, THESE RECIPES MAKE DESSERT SUPER EASY
COCONUT YOGHURT & MATCHA
GREEN TEA POPSICLES
MAKES 10

Begin this recipe a day ahead. You will
need 10 popsicle moulds and sticks.
500g coconut yoghurt
1 cup (250ml) milk
1 small ripe banana
2 tbs runny honey
100g white chocolate, melted
1/2 cup (25g) toasted coconut flakes
MATCHA SWIRL

1 tsp matcha powder
1 tbs pure cream
1 tsp icing sugar
1 tsp milk
Place yoghurt, milk, banana and honey
in a blender and blend until smooth.
For the matcha swirl, combine all
ingredients in a small bowl and whisk
until smooth.
Divide yoghurt mixture and matcha
swirl mixture among popsicle moulds,
alternating between each to create the
swirl. Insert popsicle sticks and freeze
for 8 hours, or overnight, until firm.
Remove popsicles from the moulds,
dip the ends in white chocolate and
sprinkle with coconut flakes. Serve
immediately, or return to the freezer
until ready to serve.

APEROL-SOAKED CARROT
MUFFINS WITH LABNEH
FROSTING
MAKES 6

We made these muffins in lined coffee
cups, so they came out lovely and tall, but
you can use a regular muffin pan. Begin
this recipe 1 day ahead.

132 delicious.com.au

350g Greek-style yoghurt
2 medium (220g total) carrots
1 x packet delicious. Carrot Cake
baking mix
3 large eggs
185ml vegetable oil
1/4 cup (30g) pecans, roughly chopped

Place labneh in a bowl with the
reserved icing mix and mix to combine.
Top muffins with labneh frosting and
carrot peel, and drizzle with remaining
syrup to serve.

ALMOND & CHOCOLATE TOZZETTI
MAKES 40

APEROL SYRUP
3/4
1/4

cup (165g) caster sugar
cup (60ml) Aperol

To make the labneh, line a fine sieve with
muslin or a clean Chux cloth and set over
a bowl. Add yoghurt, fold up the edges of
the muslin to cover, then chill overnight
until labneh is thick and whey has drained.
Preheat oven to 170°C. Grease a 6-hole
3/4 cup-capacity muffin pan and line with
baking paper cases.
Peel carrots, reserving peel in a bowl
of water. Coarsely grate carrots. Prepare
Carrot Cake baking mix according to
packet directions (reserve the icing mix),
stirring pecans into the batter. Divide
evenly among prepared muffin holes.
Bake for 30-35 minutes until a skewer
inserted in the centre comes out clean.
Meanwhile, for the Aperol syrup, place
sugar, 1/3 cup (80ml) water and Aperol in
a saucepan over medium heat, stirring to
dissolve sugar. Drain carrot peel and add to
the syrup. Increase heat to high and bring
to the boil, then reduce heat to low and
simmer gently for 6-8 minutes until syrup
thickens and carrot peel is translucent. Set
aside for 5 minutes. Using tongs, carefully
transfer peel to a plate, reserving the syrup.
Line a wire rack with baking paper.
Pour half the syrup over the warm muffins
in the pan. Stand for 5 minutes to soak.
Carefully transfer muffins to prepared
rack and cool for 15 minutes.

2 eggs, plus 3 egg yolks
350g caster sugar
1 tsp vanilla extract
3 cups (450g) self-raising flour, sifted
20g unsalted butter, melted
200g blanched almonds
150g dark chocolate chips
Preheat oven to 190°C and line a large
baking tray with baking paper.
Place eggs, egg yolks, sugar and vanilla
in the bowl of a stand mixer fitted with
the paddle attachment and beat until
pale and creamy. Add flour, butter and
a pinch of salt flakes, and mix to combine.
Stir in the almonds and chocolate chips.
Using floured hands, shape dough into
two 20cm logs. Place on prepared tray,
spaced well apart to allow for spreading,
and bake for 30 minutes or until well
risen and pale golden.
Set aside for 5 minutes to cool slightly at
room temperature. Using a sharp serrated
knife, cut logs on an angle into 1cm-thick
slices. You will notice the inside of the
biscuits are still a little wet – this is fine.
Reduce oven temperature to 140°C.
Arrange slices flat on the lined tray and
bake, turning halfway, for 20-25 minutes
or until crisp and golden. Set aside to
cool to room temperature.
Serve with gelato, coffee or dessert
wine. Any leftover tozzetti will keep in
an airtight container for up to 2 weeks.

Almond & chocolate
tozzetti

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RECIPE
INDEX

Braised lentils with grilled radicchio
and salami..............................................64

chickpeas, tahini and sumac ................. 74
Vibrant chickpea burgers..........................82

Burrata with charred long green shallots ..63
Charred green & gold zucchini salad

Zucchini & risoni cacciatore ......................77

BRUNCH

with a mint bread dressing ...................56
Duck & ginger larb ....................................48

QUICK DINNERS
Bean stew with chicken and lemon

Bacon porridge with soft-boiled eggs..... 17

Grilled bitter greens with olive oil and

BLT with falafel-spiced fried
green tomato.........................................14

salted cheese.........................................63
Grilled lettuce & sprouts with caper

Beef pho ..................................................101
Chicken & black bean burrito with

Brussels sprouts, pancetta & potato
fritter with fried eggs & bacon .............14

caesar dressing......................................59
Honey daikon salad...................................49

mojo verde...........................................101
Chicken, chickpea & coconut curry........101

Eggs with pancetta, kale & cheesy bread 22
Hanoi-style eggs .......................................17

Iceberg avocado ‘toast’ ............................64
Pear, celeriac & gruyere salad...................67

Chicken & corn noodle soup ..................102
Crispy chicken tacos with tomatillo

Indian-style fennel seed pancakes with
whipped ricotta and oranges ...............21

Pickled beets and ricotta ..........................52
Piel de sapo, cucumber & ricotta salad ...59

& jalapeno salsa.....................................98
Drunken chicken, baby corn, greens

Pancetta & egg muffins with whipped

Poached chicken salad..............................51

& chilli...................................................107

cheddar butter ......................................21
Splice green juice ......................................22

Prawns with cashews and caramelised
chilli & lime sauce ..................................51

Grilled chilli chicken with iceberg slaw...108
Mohinga (Burmese fish noodle soup) ......98

Tomato jam................................................17
Tuna crostini with cime di rapa

Pumpkin, salted ricotta and honeycomb ..63
Scorched carrots with hazelnuts

Nasi lemak with spiced coconut beef .... 114
One-pot zurra fish with spiced

and goat’s curd...................................... 17
Wild fermented honey ..............................15

and capers .............................................67
Smashed cucumber and

lemongrass and pepperberry broth ..107
Pappa al pomodoro (bread & tomato soup)

Zucchini & potato fritters with green
goddess dressing..................................14

dukkah-crumbed fattoush ....................56
Spicy tuna & green papaya salad .............51

with white anchovy and burrata .........107
Pipis in spicy lemongrass tomato broth 107

Squid with ‘nduja, zucchini and butter
beans......................................................48
Sticky chicken & chilli pineapple salad.....52

Prawn & red bean chilli .............................98
Roasted pepper & prawn saganaki
with gremolata..................................... 110
Steamed blue-eye trevalla, lemon
pepper, parsley butter ........................ 110
Thai-style chilli basil chicken .................. 114

SMALL BITES
Char kway teow (stir-fried rice noodles)...33
Chermoula rump cap skewers with
pickled onion.........................................37
Corn chilli chowder ...................................38

VEGIE FEASTS
Chickpea bolognese .................................82

salsa verde ........................................... 114

Cucumber ‘piccalilli’ pickles......................41
Fava dip with pickled red onions and
caperberries ..........................................33
Grilled swordfish sandwich with
caramelised onions and salsa verde.....38
Korean lava wraps with crispy rice
cakes, avocado and jalapeno ...............30
Prosciutto-wrapped avocado ...................30
Salmon skewers with miso & marmaade
glaze.......................................................33
Satay ayam (satay chicken)........................37
Scallop salad with Thai herbs,

Dill ricotta gnudi with caper burnt
butter .....................................................85
French onion soup with Gruyere
croutons .................................................77
Hand-rolled cavatelli with Nonna’s
sugo, basil & ricotta ..............................77
Hasselback sweet potatoes with sage
& walnut pangrattato ............................78
Herby zucchini, leek & potato soup .........78
Mixed beans with olives, greens and feta 90
Moroccan roast carrot soup with
spiced couscous and labneh ................ 74

DESSERTS
Almond & chocolate tozzetti ..................132
Aperol-soaked coconut muffins with
labneh frosting ....................................132
Coconut custard with strawberries ........128
Coconut yoghurt & matcha green
tea popsicles........................................132
Davidson plum parfait with riberry
granita..................................................122

coconut and pomelo.............................41
Soy & honey chicken wings with lime
chilli salt .................................................32
Tomato keftedes (tomato fritters).............30
Tuna alla zingara with cucumber and
avocado .................................................37

Mushroom, barley & thyme soup .............90
Orecchiette with walnut & pea pesto ......82
Oyster mushroom ‘steaks’ with duck
yolk sauce ..............................................89
Red wine & rosemary risotto ....................85
Roast savoy cabbage with nori
sauce, confit ginger & shallot ...............89
Roasted chickpea & cauliflower salad......90
Roasted tomato & capsicum soup
with pesto .............................................. 74
Sweetcorn dhal with grape tomatoes,

Lemon myrtle cale...................................127
Pistachio gelato .......................................127
Raspberry lamington muffins with
chocolate drizzle..................................128
Revani (Greek semolina cake) .................127
Strawberry, creme fraiche and
macadamia pavlova.............................128
Vanilla & mango fro-yo with candied
macadamias.........................................122
Yoghurt panna cotta with honeyed
nectarines ............................................122

SALADS
Bay lobster with fennel & finger
lime salad...............................................64
BFF (AKA: bread, figs, funk) salad............56

Tuna and caper pasta with crispy
breadcrumbs .......................................102

delicious.com.au 135

delicious.

EDITORIAL DIRECTOR
Kerrie McCallum
EDITOR
Krysia Bonkowski
CREATIVE DIRECTOR
Hayley Incoll
FOOD DIRECTOR
Kim Coverdale
EDITORIAL
Assistant Editor Corinne Parkes
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ART
Contributing Art Director Jill Henderson
Managing Director, National Sales Lou Barrett
National GM, News Amp Renee Sycamore
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Director of Communications Sharyn Whitten
Head of Retail Marketing, Retail Sales & Marketing Rohan Smith
Subscription Enquiries 1300 656 933; subs@magsonline.com.au
CREDITS
WELCOME Photography Brett Stevens Styling Kirsten Jenkins

CONTENTS Photography Nigel Lough Styling Vivien Walsh
OPENERS Photography Chris Court, Ben Dearnley, Nigel Lough, Jeremy Simons, Brett Stevens, Getty Images
Styling Kirsten Jenkins
BREAKFAST Recipes Anjum Anand, Shannon Bennett, Samantha Coutts, Kim Coverdale, Georgie Esdaile, Sharon Flynn,
Mark LaBrooy, Massimo Mele, Warren Mendes, Helena Moursellas, Photography Guy Bailey, Chris Court, Ben Dearnley,
Nigel Lough, William Meppem, Jeremy Simons Styling Vanessa Austin, Kirsten Jenkins, Hannah Meppem, David Morgan
LIGHT BITES Recipes Joel Bennetts, Charlotte Binns-McDonald, Georgie Esdaile, Colin Fassnidge, Johnny Kelly, Matt
Moran, Helena Moursellas, Matt Preston, Anthony Puharich, Darren Robertson, Cade Turland, Clint Turland, Guy Turland,
Joseph Vargetto Photography Chris Court, Ben Dearnley, Nigel Lough, Mark Roper, Anson Smart, Brett Stevens Styling
Kirsten Jenkins, Steve Pearce, Vivien Walsh SALADS Recipes Jeff Bennett, Shannon Bennett, Charlotte Binns-McDonald,
Jacqui Challinor, Samantha Coutts, Rinaldo Di Stasio, Georgie Esdaile, Johnny Kelly, Mark LaBrooy, Chris Lucas, Kylie
Millar, David Moyle, Luke Powell, Darren Robertson, Alanna Sapwell, Chris Sorrell, Matt Stone, Maurice Terzini, Cade
Turland, Clint Turland, Guy Turland, Tom Walton, Phoebe Wood, Alice Zaslavsky Photography Chris Court, Ben Dearnley,
Mark Roper, Brett Stevens Styling Kirsten Jenkins, Emma Knowles, David Morgan, Montana Valich, Phoebe Wood QUICK
DINNERS Recipes Olivia Andrews, Nornie Bero, Silvia Colloca, Georgie Esdaile, Emma Knowles, Matt Moran, Helena
Moursellas, Dominic Smith, Phoebe Wood Photography Chris Court, Ben Dearnley, Nigel Lough, Mark Roper, Jeremy
Simons, Brett Stevens Styling Kirsten Jenkins VEGIE FEAST Recipes Anjum Anand, Joel Bennetts, Georgie Esdaile, Matt
Moran, Darren Robertson, Laura Sharrad, Matt Stone, Tom Walton, Phoebe Wood, Alice Zaslavsky Photography Chris
Court, Ben Dearnley, Mark Roper Styling Kirsten Jenkins, David Morgan DESSERTS Recipes Jacqui Challinor, Silvia
Colloca, Kim Coverdale, Georgie Esdaile, Helena Moursellas, Brent Savage, Matt Stone Photography Chris Court, Ben
Dearnley, Nigel Lough Styling Kirsten Jenkins, David Morgan, Justine Poole, Vivien Walsh

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Distributed by Ovato Retail Distribution.
No material may be reproduced without prior written permission of the publisher.

ISSN 1448-4455

Cover image Nigel Lough
Cover recipe Georgie Esdaile
Cover styling Kirsten Jenkins
Back cover image Jeremy Simons
Back cover recipe Phoebe Wood
Back cover styling Kirsten Jenkins

FRESH, FUSS-FREE DISHES
Entertaining is easier than ever with this collection of simple yet impressive recipes.
From indulgent brunch ideas and light bites to share plates, fabulous salads, speedy
mains and dreamy desserts, this cookbook is jam-packed with everything you need
to put on a crowd-pleasing spread. Fresh flavours take a starring role, so you can
make the most of amazing spring and summer produce. Plus there are plenty of clever
shortcuts and make-ahead ideas, so you can kick back and relax once guests arrive.
For effortless entertaining everyone will love, make it delicious.
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