It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 6th - 30th May


Carrot, Fennel and Feta Fritters

Thank you Alice Storey via Gourmet Traveller

Fritters are a week-night staple, and any leftovers make for a great sandwich filling the next day.
Serves 4

Ingredients
• 400 gm canned chickpeas, drained and rinsed
• 125 ml olive oil, plus extra to serve (optional) (½ cup)
• 1 small fennel bulb, coarsely grated
• 4 carrots (about 420gm), coarsely grated
• ½ cup (loosely packed) coriander, finely chopped, plus extra to serve
• 50 gm plain flour, sieved
• 2 eggs, lightly beaten
• 1 tsp ground cumin
• 2 spring onions, thinly sliced into rounds
• 70 gm feta, crumbled
• Mint leaves, Greek-style yoghurt and lemon wedges, to serve

Method
1. Preheat oven to 220C. Combine chickpeas and 2 tbsp olive oil in a bowl, season generously and spread on an oven tray lined with baking paper. Roast, shaking occasionally, until browned and crisp (15-20 minutes).
2. Meanwhile, combine fennel, carrot, coriander, flour, egg, cumin and spring onion in a bowl, and stir until mixture just comes together. Stir in feta and season to taste.
3. Heat half the remaining oil in a frying pan over medium heat, add ⅓-cup portions of fritter mixture in batches and fry, turning once, until golden brown and cooked through (4-5 minutes), wiping out pan with paper towels and adding remaining oil between batches.
4. Scatter fritters with chickpeas, extra coriander and mint, and serve warm with yoghurt and lemon wedges.

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Satay Vegetable Curry with Quinoa

Thank you FoodMatters via The Whole Food Collective

Satay fans rejoice! This vegetarian dish is extremely satisfying. And of course, as with all curries, if you like extra spice, add as much heat as you need to keep your sweat glands happy!
Gluten Free, Paleo,
 Make time: 45 minutes | serves 4

Ingredients
• ½ head cauliflower, cut into small florets
• ½ head broccoli, cut into small florets
• 1 medium sweet potato, peeled and cut into bite-sized cubes
• 1 red capsicum, sliced thinly
• 3 cups baby spinach
• 2 tbsp extra-virgin olive oil
• 1 tsp fine salt
• 2 cups quinoa
Sauce
• 2 garlic cloves, peeled
• 1 small piece fresh ginger, peeled
• 1 medium fresh red chilli, roughly chopped
• 1 tsp turmeric
• ½ red onion, peeled and roughly chopped
• ¼ cup natural peanut butter
• Zest and juice of 1 lime
• ½ cup fresh coriander
• 2 tbsp sesame oil
• 1 tbsp tamari
• 1 tbsp maple syrup
• 400ml can coconut cream
• 125ml vegetable stock
Extra chilli and roughly chopped peanuts (we've substituted cashews) to garnish

Method
1. Preheat the oven to 200°C and line a tray with non-stick baking paper.
2. Place the broccoli, cauliflower and sweet potato onto the prepared tray. Toss gently with olive oil and sea salt until well coated. Roast for 25 – 30 mins, or until tender.
3. Wash quinoa under cold, running water in a fine mesh strainer, gently rubbing the seeds to ensure that any saponins have been removed. Saponins are just natural forming insecticides that can give the quinoa a slightly bitter taste if not removed.
4. Combine 2 cups quinoa with 3 cups water and a pinch of salt into a large saucepan and bring to the boil.
5. Once boiling, reduce the heat to very low and cover. Simmer for 10 – 15 minutes or until all the water has been absorbed. Allow it to rest for 5 minutes, then fluff with a fork.
6. Meanwhile, puree the sauce ingredients (except for the coconut cream and stock) in a food processor until a paste is formed. Add the coconut milk and stock and blend until smooth. Set aside until the vegetables are cooked.
7. When the vegetables are finished, remove the tray from oven and add spinach and capsicum. Add the sauce and stir to distribute evenly. Return to oven for 10 – 15 minutes or until sauce is warmed through.
8. Serve with quinoa, chopped peanuts and extra chilli if desired.

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Country Chicken Sweet Potato Pie

Thank you FoodMatters via The Whole Food Collective

Ingredients
• 1kg Chicken deboned
• 2 tsp Salt
• 2 Tbsp Oil
• 1 Onion, finely chopped
• 2 Garlic cloves, finely chopped
• 1 Carrot, sliced
• 1 Celery, sliced
• 1 Leek, sliced
• 1 cup Chicken Stock
• 2 Tbsp White wine vinegar
• 2 tsp Black pepper, ground
• 3 sprigs Thyme
• 2 sprigs Rosemary
• 1 Bay leaf
• Parsley
• 2 Medium Sweet potato, peeled and cubed evenly
• 1/4 cup Almond Milk
 
Method
1. Preheat oven to 180 degrees C.
2. Line a baking tray with baking paper. Place chicken on top sprinkle with one teaspoon of salt and drizzle with one tablespoon of oil and cook in the oven for 12-15 minutes or until tender.
3. Remove from oven and discard skin and allow to cool for 5 minutes. Using two forks shred the meat making sure it is still chunky, set aside.
4. Add the remaining oil to a medium saucepan on high heat. brown the onion and garlic before adding the carrots, celery and leek.
5. Once browned add the chicken, stir for one minute before deglazing with the stock.
6. Next add the white wine vinegar, pepper, thyme, rosemary bay leaf and remaining salt.
7. Turn the heat to low, cover and allow to simmer for 30-40 minutes or until stock has reduced.
8. Meanwhile in another saucepan add the sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6-8 minutes or until a knife pierces flesh easily.
9. Drain sweet potato and allow to dry out for two minutes before putting in a blender with the almond milk and processing till smooth. Remove and set aside.
10. Preheat the grill to medium/high.
11. Spoon the chicken mix into an ovenproof dish. Spoon the sweet potato mix on top and spread around evenly to get it smooth. Place under the grill for 5 minutes or until the top changes colour.

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Vegan Lentil Soup

Thank you Cookie and Kate

Prep Time: 10 mins
Cook Time: 45 mins
Serves 4 - 6
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe makes four large bowls of soup, or six more modest servings.

Ingredients
• ¼ cup extra virgin olive oil
• 1 medium gold onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 can (400g) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch chilli flakes
• Freshly ground black pepper
• 1 cup chopped kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Method
1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavour.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavours really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

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