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KORMA ZUCCHINI AND CHICKPEA BURGERS

Serves 4

  • 1 onion, finely chopped
  • 25g/1oz butter
  • 1 garlic clove, crushed
  • 2 medium-sized zucchini, finely diced or grated
  • 225g/8oz carrots, coarsely grated
  • 397g/14oz can chickpeas, drained and rinsed
  • 75g.3oz fresh breadcrumbs
  • 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
  • 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
  • 1 medium egg yolk
  • 3 tablespoons chopped fresh parsley
  • Sea salt and freshly ground black pepper

TO SERVE

  • 4 wholemeal or ciabatta bread rolls, halved
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • a few crisp green salad leaves
  • 2 tomatoes, thinly sliced

Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft.  Leave to cool.

Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.

Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required.  (You can make the discs small if you prefer).

Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side.  If preferred you can cook them in a frying pan inside.

Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.

This recipe is from Ainsley Harriott’s Barbecue Bible.

 

 

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POTATO, LEEK AND SILVERBEET GRATIN

Prep time: 25 mins, cook 1 hour 15 minutes

Serves 4-6

This gratin is a meal in itself and is great served with a crisp green salad and crusty bread. You can cook in advance if you like, then add the breadcrumb topping and warm it through just before serving.

  • 1 bunch silverbeet (about 850 gm), trimmed, half the stalks reserved.
  • 50ml olive oil
  • 80gm butter, coarsely chopped
  • 1 leek, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2kg waxy potatoes, such as kipflers
  • 800ml pouring cream
  • 80gm coarse fresh breadcrumbs
  • 3 tsp thyme
  • Finely grated rind of 1 lemon

TO SERVE: Crisp green salad and crusty bread

Preheat oven to 180C. Coarsely chop silverbeet leaves and thinly slice the reserved stalks, and set aside separately.

Heat oil and 20gm butter in a large saucepan over medium-high heat until foaming, add leek, silverbeet stalks and two thirds of the garlic and stir occasionally until tender (3-4 minutes). Add silverbeet leaves, stir occasionally until tender and wilted (2-3 minutes), season to taste, then transfer to a colander to drain excess liquid.

Meanwhile, thinly slice potato on a mandolin, combine in a bowl with cream to prevent discolouring, season to taste and set aside.

Spread silverbeet mixture in the base of a buttered 2-litre baking dish, then arrange potato in overlapping layers on top, seasoning well as you go. Pour over enough cream to just cover, dot with 20gm butter, place on a baking tray and bake until bubbling and golden around the edges (45-50 minutes).

Meanwhile, melt remaining butter combine in a bowl with breadcrumbs, thyme and rind, season to taste. Scatter over gratin, bake until crumbs are golden and potato is tender when pierced with a skewer (8-10 minutes. Serve hot with a crisp green salad and crusty bread.

This recipe is from Gourmet Traveller – The French Issue July 2011

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CHILLI BEAN BURRITOS WITH CORN SALSA

Serves 4

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • Pinch of Cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 x 400g(14oz) tins chopped tomatoes
  • 2 x 400g (14oz) tins kidney beans, rinsed
  • Juice of 1 lime
  • 2 tablespoons chopped fresh coriander

TO SERVE: Totillas, Corn salsa, Natural yoghurt

Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and celery and cook, stirring occasionally, for 6-7 minutes until the vegetables are slightly soft. Add the garlic, chilli and spices and cook, stirring, for 1-2 minutes until fragrant.

Add the tomatoes and stir well. Add the kidney beans and bring to the boil, then reduce the heat to very low and simmer, stirring frequently, for 15 minutes, or until thick. Stir in the lime juice and the coriander.

CORN SALSA  – Serves 4

  • 11/2 tablespoons olive oil
  • 300g(101/2oz or 11/2cups) corn kernels, cut from the cob if you can’t get fresh use frozen
  • 1 celery stalk, diced
  • 4 spring onions, finely chopped
  • Small handful fresh coriander leaves
  • 1 tablespoon lime juice
  • 1 long green chilli, seeded and finely chopped
  • Sea salt
  • Freshly ground black pepper

Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the corn and cook, stirring frequently, for 3-4 minutes. Tip the corn into a large bowl and stir through the celery, spring onion, coriander, lime juice, chilli and remaining oil. Season with sea salt and freshly ground black pepper.

To serve: Spoon some bean mixture down the middle of each tortilla and then wrap up firmly. Serve with corn salsa and a spoonful of yoghurt.

This recipe is from Every Day by Bill Granger

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TOFU AND CASHEW BURGERS

I am not a big fan of tofu however, these are delicious, try them you will be surprised.

Serves 4 Preparation: 30 minutes Cooking: 30 minutes

  • 450g/1lb firm tofu, drained
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried basil or thyme
  • 1 medium carrot, peeled and grated
  • 1 tablespoon soy sauce
  • 2 tablespoon smooth peanut butter (I have used tahini too which works well)
  • 100g/4oz fresh breadcrumbs
  • 75g/3oz cashew nuts, toasted and finely chopped
  • 2 tablespoon chopped fresh parsley
  • Sea salt and freshly ground black pepper

Place the tofu between 2 layers of kitchen paper and press out any excess water. Transfer to a bowl and mash well with a fork.

Heat the oil in a frying pan and cook the onion and garlic for 4-5 minutes until softened. Stir in the basil or thyme and carrot and cook for a further 3 minutes.

Mix the contents of the frying pan into the tofu along with the soy sauce, peanut butter (or tahini), breadcrumbs, cashew nuts and parsley. Season. Shape the mixture into individual burgers (approximately 8).

Preheat the oven to 200C/400F/Gas 6. Place the burgers on a baking sheet lined with baking paper and bake for 15-20 minutes or until golden brown. Remove the burgers from the oven and serve hot with a salad.

This recipe is from BBC Vegetarian Food Magazine from a long time ago.

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SPANAKOPITA PIES

Serves 4

Spanakopita is a creamy, spinach pie, wrapped in small crisp filo pastry parcels. You can also make a large pie from this recipe – use a medium-sized pie dish that will serve four people.

  • 1 bunch English spinach, leaves only
  • Olive oil
  • 1 leek, thinly sliced
  • 2 eggs, lightly beaten
  • 150g/5oz ricotta cheese
  • 150g/5oz Greek feta cheese, crumbled
  • Handful of herbs (dill, parsley, maybe a little mint), chopped
  • Sea salt and pepper
  • 8 sheets filo pastry, thawed
  • Melted butter

Wash the spinach leaves (don’t dry them) then place in a large microwave-proof bowl, cover with cling wrap and cook in the microwave for a few minutes or until well wilted. Allow to cool then squeeze out excess water and chop roughly.

Heat some oil in a frying pan and cook leek for a few minutes or until softened but not browned.

In a large bowl combine eggs, cheeses, herbs, salt and pepper. Add cooked spinach and leek and stir well to combine.

Grease 4 individual pie tins. Brush two sheets of pastry with melted butter then cut them through the middle to form four squares. Pile the four squares on top of each other then place over a pie dish and press carefully so the pastry fits the mould, and there is plenty of pastry overhanging around the tin. Repeat with remaining pastry and pie dishes.

Spoon the spinach filling into the four dishes then fold the overhanging pastry over the top, bringing one side in at a time so that the pies have a thick pile of pastry on top. Brush with a little more melted butter.

FREEZE: When the butter has hardened, wrap the pies in cling film or store in a plastic container and freeze.

DEFROST: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave.

COOK: Bake in 180C/350F oven for about 30 minutes or until hot throughout and the pastry is golden brown and crisp.

SERVE: Remove the pie tins then serve the spanakopita with your favourite salad.

This recipe is from Frost Bite by Susan Austin

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SPAGHETTI WITH GARLIC AND SPINACH

Serves 4 

  • 400g Spaghetti (spelt or wholewheat pasta is great)
  • 80ml extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • Sliced red chilli, to taste (1-2 small ones)
  • 80ml white wine
  • 90g baby English spinach
  • Sea salt
  • Small handful finely chopped fresh flat-leaf parsley

 TO SERVE: Grated Parmesan cheese

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well.  Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.

This recipe is from Everyday by Bill Granger

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SPICED PUMPKIN AND LENTIL SOUP

Serves 4-6
  • 1.5kg butternut pumpkin, peeled, cut into 3cm cubes
  • 750g tomatoes, quartered
  • 6 garlic cloves, peeled
  • 1 small carrot, chopped
  • 60ml/1/4 cup olive oil
  • 1/2-1 teaspoon dried chilli flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1.25 litres (5 cups) vegetable or chicken stock
  • 180g/3/4 cup red lentils

TO SERVE:  Yoghurt, sumac and crusty bread

Preheat the oven to 180C. Put the pumpkin, tomatoes, garlic and carrot into a large flameproof casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. Cover the dish and bake for 11/2 hours, or until the vegetable are soft.

Roughly mash the vegetables with a fork or potato masher and stir in the stock. Put the casserole dish on the stovetop over medium heat and bring the soup to the boil.

Add the lentils, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Add a little extra stock or water if the soup becomes too thick. Season and ladle into bowls. Top with a dollop of yoghurt and a sprinkle of sumac and serve with crusty bread.

This recipe is from Bill’s Basics by Bill Granger

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CHICKPEA BURGERS

Serves 4

– 2 x 400g cans chickpeas, drained and rinsed
– 11/2 cups (105g) fresh breadcrumbs
– 1/2 cup flat-leaf parsley leaves
– 150g goats cheese
– 1/2 cup polenta for coating
– Olive oil, for brushing
– 40g butter
– 2 garlic cloves, sliced
– 200g silver beet (Swiss chard), trimmed and chopped
– 4 slices crusty bread, whole-egg mayonnaise and store-bought caramelized onions to serve

Place the chickpeas, breadcrumbs, parsley and cheese in a food processor and process until combined. Shape mixture into 4 equal sized patties – I made 8 smaller patties I found them easier to cook. Pour the polenta into a bowl and evenly cover the patties, refrigerate for 30 minutes. Heat a non-stick frying pan over a medium heat. Brush the patties with oil and cook for 4 minutes each side until golden. Set aside.

Melt the butter in a non-stick frying pan over a medium heat. Add the garlic and sliver beet and cook until just wilted. Top bread with mayonnaise, patties, onion and silver beet to serve.

This recipe is from the Donna Hay Magazine – April/May 2011Issue

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SPANAKOPITA/SPINACH PIES

Serves 4

  • 1 bunch English spinach, leaves only
  • Olive oil
  • 1 leek thinly sliced
  • 2 eggs, lightly beaten
  • 150g/5oz ricotta cheese
  • 150g/5oz Greek feta cheese, crumbled
  • Handful of herbs (dill, parsley, mint) chopped
  • Sea salt and freshly ground black pepper
  • 8 sheets filo pastry, thawed/fresh
  • Melted butter

Wash the spinach leaves (don’t dry them) then place in a large microwave-proof bowl, cover with cling wrap and cook in the microwave for a few minutes until wilted. Allow to cook then squeeze out excess water and chop roughly.

Heat some oil in a frypan and cook leeks for a few minutes or until softened but not browned.

In a large bowl combine eggs, cheeses, herbs, salt and pepper. Add cooked spinach and leek and stir well to combine.

Grease four individual pie tins. Brush two sheets of pastry with melted butter then cut them through the middle to form four squares. Pile the four squares on top of each other then place over a pie dish and press carefully so the pastry fits the mould, and there is plenty of pastry overhanging around the tin. Repeat with remaining pastry and pie dishes.

Spoon the spinach filling into four dishes then fold the overhanging pastry over the top, bringing one side in at a time so that the pies have a thick pile of pastry on top. Brush with a little more melted butter.

FREEZE: When the butter has hardened, wrap the pies in cling wrap or store in a plastic container and freeze.

DEFROST: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge)

COOK: Bake in 180C/350F oven for about 30 minutes or until hot throughout and the pastry is golden brown and crips.

TO SERVE: Remove the pies from their tins and serve with your favourite salad.

This recipe is from Frost Bite by Susan Austin (this is a great book)

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PUY LENTIL SOUP WITH PARMESAN TOASTS

Puy lentils cook quickly, and hold their texture during the cooking process, where larger lentils tend to turn to dhal. 

Serves 4

  • 50g/11/2 oz butter
  • 1 tablespoon olive oil
  • ½ cup chopped carrots
  • ½ cup chopped Spanish onions
  • ½ cup sliced leeks, white part only
  • ½ cup chopped celery
  • 4 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 400g (13oz) tin chopped Italian tomatoes
  • 1 litre (32oz) vegetable stock, or water
  • 2 bay leaves
  • 2 tablespoons chopped fresh oregano
  • ½ cup lentils du Puy
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ½ cup finely chopped parsley

TO SERVE: Parmesan toasts 

Melt butter and oil in a large saucepan over medium heat. Add carrots, onion and leeks and cook for 10 minutes, stirring occasionally. Add celery, garlic and chilli and cook for a further 5 minutes. Add chopped tomatoes, stock (or water), bay leaves, oregano and lentils and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, and stir through parsley.

Ladle into serving bowls and serve with Parmesan toasts. 

PARMESAN TOASTS

  • ¼ cup (2 fl oz) extra virgin olive oil
  • 2 cloves garlic
  • ½ baguette
  • Sea salt
  • Freshly ground black pepper
  • ¾ cup finely grated Parmigiano Reggiano Cheese

 Place oil and garlic in a blender and process until smooth.

Slice the baguette into thin slices. Lay the slices in one layer on a baking tray. Using a pastry brush, brush each piece of baguette with the garlic oil. Bake the toasts for 15-20 minutes, or until they are brown and crisp. Serve at room temperature. Makes 20pieces. Note: Toast will keep in an airtight container for up to 1 week.

This recipe is from Sydney Food by Bill Granger

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