SWEET POTATO, AVO AND QUINOA SALAD
Slide this Sweet Potato, Avo and Quinoa Salad down next to your fav BBQ items and it is sure to be a winner. The creamy dressing is a hit for all and the mix of quinoa and nuts gives a cracking texture..
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MAPLE GLAZED SALMON & GREENS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1 tbs maple syrup
1 tbs wholegrain mustard
1 tbs tamari sauce
400g piece skinless salmon, pin-boned
½ tsp each black & white sesame seeds, mixed, plus extra to serve
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed, thicker stems cut in half lengthways
2 tbs avocado oil (or extra virgin olive oil)
Juice of ½ lemon, remaining cut into wedges, to serve
1½ cups coriander & mint leaves
Mixed salad leaves & sauerkraut (optional), to serve
PUTTING IT ALL TOGETHER:
Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.
Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.
To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.
Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
HERE FISHY FISHY FISHY….
BUTTERMILK SCHNITZEL WITH BITTER LEAF SALAD AND SWEET POTATO CHIPS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
1 cup (250ml) buttermilk
2 tsp Dijon mustard
1 tsp each ground cumin and smoked paprika (pimenton)
3 small (500g total) chicken breasts, sliced in half horizontally
2 eggs, lightly beaten
½ packet (75g) corn cakes, crumbled
¾ cup (135g) rice flour
Sunflower oil, to shallow-fry
Lemon wedges, to serve
Bitter leaf salad
½ cup (125g) buttermilk
3 tsp Dijon mustard
Juice of ½ lemon, plus wedges to serve
1 bunch rocket, trimmed
1 each red and white witlof, leaves picked
1 green apple, thinly sliced
4 dill sprigs, leaves picked
Sweet potato chips
800g small sweet potatoes, cut into thin wedges
2 tbs extra virgin olive oil
½ tsp smoked paprika (pimenton)
PUTTING IT ALL TOGETHER:
1. For the chips, preheat oven to 200°C. Line two large oven trays with baking paper. Toss sweet potato with olive oil and paprika. Season. Divide between trays, and roast, turning twice, for 35 minutes or until crisp.
2. For schnitzel, combine buttermilk, mustard, spices and 1 tsp salt in a shallow bowl. Add chicken and turn to coat.
3. Marinate in fridge for at least 20 minutes, then drain chicken, reserving marinade.
4. Lightly whisk egg with reserved marinade in a bowl. Whiz corn cakes in a food processor until they resemble coarse crumbs, then place in a shallow dish. Place rice flour in another shallow bowl. Dust chicken first with rice flour, then dip into egg mixture, and finally coat with corn crumbs, pressing firmly. Chill for 10 minutes.
5. For salad dressing, combine buttermilk, mustard and lemon juice in a screw-top jar, season, seal and shake to combine. Place salad leaves, apple and dill in a bowl.
6. Heat 2cm sunflower oil in a large frypan over medium heat. Pan-fry schnitzel, in batches, until golden. Drain on paper towel and season. Keep warm.
7. Toss salad with dressing, and serve with schnitzel, chips and lemon wedges.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MORE CHHHHHHICKEN RECIPES HERE...
PRAWN, CHORIZO AND CORN SPAGHETTI
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
2 (260g) dried chorizo, roughly chopped
400g gluten-free spaghetti
2 corn cobs
600g green prawns, peeled, deveined, halved lengthways
2 garlic cloves, crushed
Juice of 1 lemon
150g mixed grape tomatoes, halved
1 bunch basil, leaves picked
¼ cup (60ml) extra virgin olive oil, plus extra to serve
PUTTING IT ALL TOGETHER:
1. Place chorizo in a food processor and whiz until finely chopped. Set aside.
2. Cook spaghetti in a large pan of salted boiling water according to instructions. Add corn cobs to pasta for the final 6 minutes of cooking. Drain, reserving 1/3 cup (80ml) cooking liquid. Allow corn to cool slightly, then slice kernels from the cob. Set aside.
3. Heat a large frypan over medium-high heat and cook chorizo, stirring regularly, for 5 minutes or until golden. Add prawns and garlic, and cook, stirring, for 3 minutes, then add lemon juice, tomato, basil (reserving a few leaves to serve), spaghetti, corn, reserved cooking liquid and olive oil, season, and toss to combine.
4. To serve, divide pasta among serving bowls, drizzle with extra olive oil, and garnish with reserved basil leaves.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
LOVE PASTA? TRY THESE...
SKIRT STEAK FAJITAS WITH CHIMICHURRI
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
2 tsp each ground coriander, smoked paprika (pimenton) and dried oregano
¼ cup (60ml) extra virgin olive oil
600g skirt steak, trimmed
2 red onions, sliced into wedges
1 red capsicum, sliced into 1cm strips
1 yellow capsicum, sliced into 1cm strips
1 tbs red wine vinegar
8 gluten-free corn tortillas, warmed
Sour cream, avocado, lime wedges, to serve
Chimichurri
1 bunch coriander, leaves chopped
1/3 (80ml) cup extra virgin olive oil
2 tbs red wine vinegar
1 red chilli, seeds removed, chopped
1 garlic clove, crushed
PUTTING IT ALL TOGETHER:
1. Combine spices, oregano and 2 tbs olive oil in a shallow dish. Season well. Add steak, coat well and marinate for 20 minutes.
2. For the chimichurri, combine ingredients in a small bowl, season and set aside.
3. Combine red onion and capsicum in a bowl, add remaining olive oil, season and toss to coat. Heat a barbecue or grill pan to a high heat. Cook steak for 6-8 minutes each side for medium-rare. Rest on a plate, loosely covered with foil.
4. Heat a frypan over high heat and cook onion and capsicum for 3 minutes, or until charred and tender. Deglaze with vinegar.
5. Thinly slice steak. Divide onion mixture among warm tortillas, top with steak and drizzle with chimichurri. Serve with sour cream, avocado and lime wedges.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MORE MEXICAN FLAVOURS HERE
TAMARIND AND COCONUT FISH CURRY
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
2 tbs coconut oil
4 whole dried chillies
1 tbs brown mustard seeds
½ tbs coriander seeds, lightly crushed
2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
1 onion, thinly sliced
3 garlic cloves, crushed
1½ tsp ground turmeric
½ tbs tomato paste
400ml coconut milk
300ml fish or vegetable stock
1½ tbs tamarind puree
600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces
150g cherry tomatoes, halved
¼ bunch coriander, leaves picked
Steamed brown basmati rice and lime wedges, to serve
PUTTING IT ALL TOGETHER:
1. Heat coconut oil in a large heavy-based saucepan over a medium-low heat, add dried chillies and mustard and coriander seeds, and cook for 1-2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and garlic, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.
2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock, and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavours have developed. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.
3. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
LOVE A CURRY? GIVE THESE A GO
Featured
MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
200g wide rice noodles
½ cup (125ml) tamari
¼ cup (60ml) mirin (sweet rice wine)
2 tsp sambal oelek (chilli sauce – optional)
2 tsp sesame oil
500g firm tofu, cut into 1cm-thick cubes
2 tbs rice wine vinegar
2 Lebanese cucumber, sliced
1 small red onion, thinly sliced into rings
1 red chilli, thinly sliced (optional)
1 small pineapple, peeled, cut into discs
1 tbs caster sugar
Coconut oil spray
4 mint sprigs, leaves picked
¼ cup (40g) tamari almonds, chopped
PUTTING IT ALL TOGETHER:
1. Cook noodles according to packet instructions. Drain and cool under cold running water, then drain well and set aside.
2. Combine tamari, mirin, sambal oelek (if using) and sesame oil in a bowl, add tofu, and turn to coat. Marinate for 15 minutes.
3. Combine rice wine vinegar and ½ tsp salt in a bowl. Add cucumber, onion and chilli (if using), toss to coat. Set aside. Sprinkle pineapple with sugar, turning to coat. Preheat a barbecue or grill pan over high heat. Drain tofu and reserve marinade. Lightly grease tofu and pineapple with oil spray and grill for 3 minutes each side or until tofu is charred and pineapple caramelised. Cool pinepple slightly, then slice into wedges. Add pineapple and mint to cucumber mixture, and toss to combine.
4. To serve, toss reserved marinade with noodles, then divide among serving bowls. Top with tofu and cucumber and pineapple mixture, then scatter with almond.
