VEGETARIAN NACHOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends! 

PREP 00:15

COOK 00:30

SERVES: 4

WHAT'S IN IT?

Bean Mix

1 tbs veg oil

1 small brown onion, roughly chopped

1 packet Old El Paso Nachos Spice Mix

1 (400g) can Old El Paso Black Beans, rinsed and drained

1 (400g) can Old El Paso Mexe Beans

250ml vegetable stock

10 pack Old El Paso hard taco shells, cooked as per packet instructions

2 cup shredded cheese (tasty)* 

Toppings 

2 ripe avocados, cut into chunks

6 tbs (xx cups) sour Cream*

1/4 iceberg lettuce, shredded

200g grape tomatoes, halved 

Shredded cheese, to serve

Hot sauce of choice, to serve

Coriander, to serve

Lime wedges, to serve

PUTTING IT ALL TOGETHER

Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.

Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends! 

Notes

* Choose vegan alternatives to cheese and sour cream to make this a vegan dish. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN MOLE TACOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

SERVES: 4

WHAT'S IN IT?

Mole Spice Mix

2 tbs Australian extra virgin olive oil

1 brown onion, roughly chopped

3 cloves garlic, crushed

1 packet Old El Paso Taco Spice Mix

1/2 tbs chipotle chili powder (or other Mexican chili powder)

1 tbs dried oregano

1/2 tsp cinnamon powder

Zest, 1 orange

Juice, 1 orange

250ml chicken stock

50g dark chocolate

8 Free Range Chicken thighs 

Purple Cabbage Slaw

1/4 head purple cabbage, finely shredded

Juice, 1 lime 

1/4 cup coriander, leaves only

Sea salt, to taste

To serve

10 pack Old El Paso Mini Flour Tortilla

Coriander, to serve

Lime, to serve

Sour cream, to serve 

PUTTING IT ALL TOGETHER

Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly. 

Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.

Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime. 

CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN SOUP

RECIPE CREATED FOR YAHOO! LIFESTYLE

If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!

Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour. 

Prep 00:15

Cook 03:00

Easy

WHAT’S IN IT?

1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these 

1 tbs Cobram Estate extra virgin olive oil

1 brown onion, roughly chopped

2 medium carrots, roughly chopped

2 stalks celery, roughly chopped

1 whole head garlic, cut in half 

 5 cm knob ginger, roughly chopped

2 star anise 

8 pepper corns 

Soft herbs - whatever you may have leftover in the fridge 

Anything else that is looking a bit rough in your fridge

PUTTING IT ALL TOGETHER: 

Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.

Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked. 

Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with. 

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Recipe notes and tips: 

* You pot will need to be big enough to hold a whole chicken plus liquid.

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SOUP TO KEEP YOU WARM…

SAUSAGE KALE PASTA

RECIPE CREATED FOR YAHOO! LIFESTYLE

This is a complete staple in my house, if i don't have this once a week with a big glass of red wine; I am in trouble! So simple, so tasty - you will just want to keep eating and I promise you it will be your new go to dish!

Prep 00:10

Cook 00:20

Makes 4

Easy

WHAT’S IN IT?

2 tbs extra virgin olive oil

500g pork mince

5 cloves garlic 

1 tbs fennel seeds

1/2 tbs chili flakes (or to your liking)

Sea salt, to taste 

350g casarecce pasta (or any short pasta, like fusili) 

1 bunch, kale, washed, leaves removed from stem and torn into 5cm x 5cm pieces

To serve

Cobram Estate extra virgin olive oil

Chili flakes, to taste

Parmesan, grated 

Sea salt, to taste

PUTTING IT ALL TOGETHER: 

Step 1. Place a large pot of salted water over high heat and bring to the boil. In a large non stick fry pan heat olive oil over high heat. Add pork mince and cook for 10-15mins until pork is super crispy and golden. 

Step 2. Once water is boiling rapidly add your pasta and cook as per packet instructions or until al dente. Before straining your pasta, reserve one cup of pasta water (this is the starchy water that the pasta has been cooking in, be sure to use a mug or heat proof cup). 

Step 3. To the pork add garlic, chili, fennel and season well with sea salt. Stir well to combine and reduce heat to low and cook until garlic is just softened and fragrant (1-2mins)

Step 4. Add kale to mince and stir through, add in strained pasta along with 2 tbs of pasta water and a good glug of olive oil. Mix well to combine. 

Step 5. Serve to large bowls. Top with chili, parmesan and olive oil to your liking.

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MORE PASTA!!!!

SIMPLE FLATBREADS

RECIPE CREATED FOR YAHOO! LIFESTYLE

These breads are so versatile and easy to make you will be whipping them up for every meal. Perfect for that Indian feed you have been craving, or using them as a wrap for grilled chicken, even as little pizza bases. These flat breads are perfect.

Prep 00:10 (plus 30mins resting time*)

Cook 00:10 

Makes 6

Easy

WHAT’S IN IT?

250g self raising flour

250g natural yoghurt

1 tbs Cobram Estate extra virgin olive oil

1 tbs sea salt

Ghee / Butter / Oil, to cook

PUTTING IT ALL TOGETHER: 

In a large bowl combine all ingredients, mixing well to come together to form a rough dough. Remove from bowl and knead for 5mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30mins. 

Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread. 

Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2mins each side or until golden and beginning to puff up. 

As you cook your breads wrap them in a tea towel to keep warm while you cook remaining dough. 

Recipe notes and tips: 

* The resting time is not necessary, but it will give you the best results. 

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CURRY FOR YOUR FLATBREADS!

ROAST CAULI & BACON RISOTTO

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 cauliflower (about 1.5kg), cut into florets, smaller leaves reserved

1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling

8 slices (200g) streaky bacon, 4 left whole, remainder chopped

1/4 cup sage leaves

4 cups (1 litre) chicken or vegetable stock

50g butter

1 leek, halved horizontally, washed then thinly sliced

2 sticks celery, finely chopped

1 1/2 cup (330g) Arborio rice

1/2 cup (125ml) dry white wine

120g soft marinated goat’s cheese, plus extra to serve

PUTTING IT ALL TOGETHER: 

Preheat oven to 220°C. Line a large baking tray with baking paper. Spread cauliflower florets on tray, season, drizzle with half the oil and drape bacon slices over the top. Roast for 20 minutes or until cauliflower is tender and bacon is crisp. Scatter cauliflower leaves and sage over the bacon and cauliflower, drizzle with a little extra oil and roast for a further 5 minutes.

Meanwhile, place stock and 1 cup (250ml) water in a saucepan, bring to the boil, then reduce to barely to a simmer.

Heat half the butter and remaining oil in a heavy-based saucepan over medium heat. Add leek, celery and chopped bacon and fry, stirring regularly, for 5 minutes or until softened. Add rice, stir until coated with oil, then add wine and boil for 3 minutes or until reduced by half.

Reduce heat to medium-low and add stock a ladleful at a time, stirring until absorbed before adding the next. Continue for 15-18 minutes until stock is all used and rice is al dente. Fold in remaining butter and half the goat’s cheese, remove from heat, cover and stand for 4 minutes to steam.

Serve risotto topped with roast cauliflower, cauliflower leaves, bacon and sage, extra goat’s cheese and a drizzle of extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

RISONI W/ SNAPPER, TOMATO & FENNEL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) olive oil

1 baby fennel bulb, thinly sliced

2 garlic cloves, thinly sliced

1 1/4 cup (250g) risoni pasta

400g can chopped tomatoes

500ml vegetable stock

Finely grated zest of 1 lemon & juice of 1/2

4 small fillets snapper (about 600g in total), pin boned

3/4 cup (90g) pitted green olives, roughly chopped

3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

PUTTING IT ALL TOGETHER: 

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.

Scatter olive mixture over risoni to serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

CHICKEN W/ WHITE WINE, BAY & MUSTARD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

1.5kg chicken, cut into 6 pieces

1 bulb garlic, halved horizontally

1 cup (250ml) dry white wine

8 shallots, peeled

600g small kipfler potatoes, scrubbed then halved lengthways

4 fresh bay leaves, torn

2 cups (500ml) chicken stock

2 tbs wholegrain mustard

1 1/2 cups (180g) frozen peas

1/2 bunch kale, stalks discarded, leaves torn

PUTTING IT ALL TOGETHER: 

Preheat oven to 200°C.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.

Remove from oven and allow chicken to rest for 5 minutes before serving.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WINNER WINNER CHICKEN DINNER!

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

CHICKEN POT PIE

RECIPE FROM the project

SERVES: 4

PREP 00:15 

COOK 00:25

Easy

WHAT'S IN IT?

2 tbsp Cobram Estate Extra Virgin olive oil

4 Lilydale Free Range chicken thigh fillets, cut into small pieces

2 tsp roast chicken seasoning

80g butter

1/2 cup flour

1 small onion, diced

2 cups chicken stock

2 cups milk

3 carrots, cut into discs 

1 1/2 cups frozen peas

1 sheet puff pastry*

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Over medium high heat cook chicken pieces in fry pan with a little olive oil and roast chicken seasoning until lightly golden. Once cooked set chicken aside.

Step 2. Add butter and onion into pan, once onion is soft add flour. Cook for 2 mins. Add chicken stock and milk. Stir and cook until sauce thickens. 

Step 3. Add chicken into white sauce pot along with carrots, and peas*. Season to taste. 

Step 4. Pour into your choice of dish, it can be a pie dish, baking dish, small ramikins - anything that can go into the oven and be baked. Top with puff pastry. Mix 1 egg with ½ cup water in a bowl. Bush on top of the pastry. Bake for 25mins or until puffed and golden. Remove from oven and allow pie to rest for 5-10mins before serving. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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ALLLLLL THE CHICKEN RECIPES HERE…

EASY VEGETARIAN PASTA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green zucchini, cut lengthways into 4mm slices

2 bunches asparagus, trimmed

2 sweetcorn cobs, husk and silks removed

1/3 cup (80ml) extra virgin olive oil, plus extra to serve

400g curly fettuccine

3 shallots, thinly sliced

2 cloves garlic, crushed

1 tbs lemon thyme leaves

½ cup (125ml) dry white wine

1½ cups (375ml) pure cream

Finely grated zest of 1 lemon, juice of ½

½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve

Finely grated parmesan, to serve

PUTTING IT ALL TOGETHER: 

Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.

Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA!

FISH TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) extra virgin olive oil

5 Roma tomatoes, halved

2-3 jalapeño chillies, halved

1 small white onion, sliced into 1cm-thick rings

1 garlic clove, crushed

¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve

Juice & finely grated zest of 1 lime, plus wedges to serve

1 tbs Cajun spice mix

1 tsp brown sugar

600g monkfish (or other firm white fish), cut into 10cm pieces

4 soft small tortillas, warmed

Sliced avocado, thinly sliced red cabbage & sour cream, to serve

PUTTING IT ALL TOGETHER: 

For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.

Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.

Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.

Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.

Serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHAT YOU TACO-ING ABOUT…

HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 tbs harissa

½ cup natural Greek yoghurt

100ml extra virgin olive oil

4 lamb forequarter chops (about 800g in total)

Juice of ½ orange & ½ lemon, remaining halves reserved

4 carrots (about 480g), peeled and julienned (we used a julienne peeler)

½ cup (85g) raisins

½ cup (90g) pistachios, toasted and roughly chopped

½ cup flat-leaf parsley leaves

½ tsp cumin seeds, toasted

Grilled pita breads, to serve

PUTTING IT ALL TOGETHER: 

Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate

Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.

Grill the orange and lemon halves for a minute or until charred. Set aside.

Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

CHORIZO, MOZZARELLA & PEACH SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

100ml extra virgin olive oil

1½ tbs red wine vinegar

1 tsp Dijon mustard

1 clove garlic, half crushed, half reserved

4 large peaches, quartered

2 cured chorizos (about 250g in total), halved lengthways

½ baguette, slices diagonally

1 bunch large-leaf rocket, trimmed

1 large (about 125g in total) mozzarella ball, torn

¼ cup (25g) walnuts, toasted, chopped

1 cup basil leaves

PUTTING IT ALL TOGETHER: 

Preheat the barbecue or a grill pan to medium-high heat.

To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screw top jar, season, secure with lid and shake to combine. Set aside.

Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.

Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE SALADS FOR YOUR SUMMER BBQ

MEXICAN STYLE CLUB SANDWICH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 small (about 510g) chicken breasts

2 tbs sunflower oil

¼ chipotle in adobo sauce (available in select supermarkets)

¾ cup (180g) sour cream

200g rindless bacon rashers

12 large slices sourdough bread

2 avocados, coarsely mashed

4 iceberg lettuce leaves

2 ripe tomatoes, thinly sliced

200g refried beans (available in select supermarkets), warmed

½ cup (100g) pickled jalapeño, drained

Corn chips & pickles, to serve

PUTTING IT ALL TOGETHER: 

Cut each chicken breast into 3 lengthways. Combine 1 tbs oil and 1 tbs chipotle in a bowl and season. Add chicken, turn to coat and leave to marinate for 10 minutes (or longer if times allows).

Combine remaining chipotle and sour cream in a small bowl and refrigerate.

Heat a barbecue or grill pan to medium/high heat. Line a tray with paper towel. Grill bacon, turning once, for 4 minutes or until crisp and browned. Place on prepared tray.

Grill chicken, turning once, for 6 minutes or until cooked through. Place on tray with bacon, loosely cover with foil and leave to rest. Brush bread with remaining oil and grill for 1 minute each side until charred.

To assemble, spread half the chipotle sour cream on 4 slices of toast, top with bacon, avocado, lettuce and tomato. Top each with another slice of toast, then refried beans, chicken and jalapeño. Spread remaining chipotle sour cream on remaining slices of toast and top the sandwiches cream-side down. Secure with cocktail sticks and serve with corn chips and pickles.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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BURGER TOWN…

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

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HERE FISHY FISHY FISHY….

ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 small head broccoli, cut into florets

2 tbs avocado oil (or extra virgin olive oil)

1 onion, finely chopped

1 small fennel bulb, finely chopped, fronds reserved

4 garlic cloves, crushed

Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges

2 fresh bay leaves, torn

6 cups (1.5 litres) chicken bone broth

1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped

½ barbecued chicken, meat shredded, skin and bones discarded

PUTTING IT ALL TOGETHER: 

Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required

Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.

Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOUPS

EASY KETO OMELETTE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

8 eggs

¾ cup (180ml) pure cream (or water)

1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

1½ tbs ghee

3 spring onions, finely chopped, plus extra thinly sliced to serve

2 zucchini, cut into rounds

1 garlic, crushed

¾ cup frozen peas

2 cups leafy greens, such as baby spinach or chopped silverbeet

12 medium cooked wild prawns, peeled and cleaned

1 avocado, cut into wedges

Thinly sliced green chilli & lime wedges, to serve

PUTTING IT ALL TOGETHER: 

Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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EGGS, SO HEALTHY, SO FILLING

KETO LAMB SKEWERS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb leg, diced

¼ cup (60ml) avocado oil (or extra virgin olive oil)

2 tsp each ground cumin & coriander

Juice of 1½ lemons, remaining half reserved

1 small head cauliflower, cut into florets, small leaves reserved

200g cherry tomatoes, halved

2 spring onions, finely chopped

1 bunch flat-leaf parsley, stalks and leaves finely chopped

2 cups mint leaves, finely chopped

½ tsp ground cinnamon

1/3 cup (90g) tahini

PUTTING IT ALL TOGETHER: 

Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.

Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.

Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.

To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.

Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB