2019-08-01 Eat Well

Cashew & Hemp Pesto

Recipe / Jacqueline Alwill

We usually have a variety of herbs in our fridge

throughout the week, but by the end what’s left often

looks a little weary. So rather than pop them in the

bin or compost, I try to make use of what remains by

whipping up a scrumptious pesto. While a traditional

pesto calls for pine nuts, ricotta, Parmesan and olive

oil, I’ve swapped them for hemp oil and cashews, which

create a beautiful earthy but creamy flavour. Serve with

your favourite pasta — ours is pulse pasta — and some

extra green vegies such as peas and you have a really

delicious, wholesome meal.

Serves: 4

1 cup raw cashews

2 cups mixed fresh herbs

125mL hemp oil

1 clove garlic

2 tbsp lemon juice

1 tbsp nutritional yeast

2 tbsp water

Sea salt & black pepper

Place all ingredients in

high-speed food processor

or blender and blitz until

green and smooth.

Serve tossed through

fresh pasta and peas,

if desired.

Enjoy immediately.

Indian Spiced Roast Chook with Biryani

Hemp Stuffi ng & Roasted Vegetables

Recipe / Keira Rumble

A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense

vegies and a delicious biryani stuffing with a hemp twist.

Serves: 3–4

Chicken

1 whole chicken

½ cup tikka masala

curry paste

1 bunch coriander, stalks

chopped & leaves torn

1 bunch parsley, stalks

chopped & leaves torn

Biryani Stuffing

½ brown onion,

finely diced

6 cloves garlic, finely

diced

½ red chilli, finely diced

Olive oil

1 cup cooked basmati rice

1 tsp ground cardamom

1 tsp ground coriander

1 lemon, juiced & rind

sliced into thin strips

¼ cup almonds, roughly

chopped

½ red chilli, finely diced

¼ cup hemp seeds

1 tbsp olive oil

Large pinch sea salt

flakes

Large pinch cracked

pepper

Roasted Vegetables

½–1 full cauliflower, cut

into floret-sized bits

(including stalk)

6 potatoes, quartered

½ brown onion,quartered

1 tbsp apple-cider

vinegar

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp olive oil

Large pinch sea salt

flakes

Large pinch cracked

pepper

Prepare chicken and pat

dry with paper towel.

Massage in curry paste

and set aside for at least

an hour to marinate.

To make stuffing, sauté

onion, garlic and chilli in

olive oil in a pan over low

heat until onion becomes

translucent.

Add remaining

ingredients to pan and

cook for 1 min. Remove

from heat and let cool

slightly. If it is too dry, add

a bit of water to the mix.

Once cooled, stuff

chicken cavity with rice

mixture. Close cavity up

with a piece of lemon and

toothpicks. Any leftover rice

mix can be served warm on

the side of the meal.

Preheat oven to 180°C

fan-forced.

Place cauliflower and

potatoes on a baking

tray and toss with other

vegetable ingredients,

as well as parsley and

coriander stalks.

Place chicken directly

onto bars in middle of

oven, and place tray

of vegies underneath

chicken, so juices can be

caught and poured over

vegies.

Roast in oven for

approximately 1 hour

30 mins–1 hour 45 mins

(until it is beautiful and

golden and everything is

cooked). Turn vegies over

at the halfway mark.

Once cooked, toss

through coriander and

parsley leaves with

cooked vegies.

Let chicken rest on

top of cooked vegetables

for 5–10 minutes before

serving.

Slice and enjoy.

Indian Spiced Roast Chook with Biryani

Hemp Stuffing & Roasted Vegetables

Cashew & Hemp Pesto

58 | EatWell

RECIPES

cooking with hemp

EWL026_050-059 CR Cooking with Hemp Seeds_NEW-PR.indd 58EWL026_050-059 CR Cooking with Hemp Seeds_NEW-PR.indd 58 5/08/2019 2:39:36 PM5/08/2019 2:39:36 PM

Cashew&HempPesto

Recipe/ JacquelineAlwill

Weusuallyhavea varietyofherbsinourfridge

throughouttheweek,butbytheendwhat’sleftoften

looksa littleweary.Soratherthanpoptheminthe

binorcompost,I trytomakeuseofwhatremainsby

whippingupa scrumptiouspesto.Whilea traditional

pestocallsforpinenuts,ricotta,Parmesanandolive

oil,I’veswappedthemforhempoilandcashews,which

createa beautifulearthybutcreamyflavour.Servewith

yourfavouritepasta—oursis pulsepasta—andsome

extragreenvegiessuchaspeasandyouhavea really

delicious,wholesomemeal.

Serves: 4

1 cuprawcashews

2 cupsmixedfreshherbs

125mLhempoil

1 clovegarlic

2 tbsplemonjuice

1 tbspnutritionalyeast

2 tbspwater

Seasalt& blackpepper

Placeallingredientsin

high-speedfoodprocessor

orblenderandblitzuntil

greenandsmooth.

Servetossedthrough

freshpastaandpeas,

if desired.

Enjoyimmediately.

IndianSpicedRoastChook with Biryani

HempStuffing&Roasted Vegetables

Recipe/ Keira Rumble

A foolproofwaytocooktheperfectroast chicken, loaded with nutrient-dense

vegiesanda deliciousbiryani stuffing with a hemp twist.

Serves: 3–4

Chicken

1 wholechicken

½cuptikkamasala

currypaste

1 bunchcoriander,stalks

chopped& leavestorn

1 bunchparsley,stalks

chopped& leavestorn

BiryaniStuffing

½brownonion,

finelydiced

6 clovesgarlic,finely

diced

½redchilli,finelydiced

Oliveoil

1 cupcookedbasmati rice

1 tspgroundcardamom

1 tspgroundcoriander

1 lemon,juiced & rind

slicedintothin strips

¼cupalmonds, roughly

chopped

½redchilli,finely diced

¼cuphempseeds

1 tbspoliveoil

Largepinchsea salt

flakes

Largepinchcracked

pepper

Roasted Vegetables

½–1 full cauliflower, cut

into floret-sized bits

(including stalk)

6 potatoes, quartered

½ brown onion,quartered

1 tbsp apple-cider

vinegar

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp olive oil

Large pinch sea salt

flakes

Large pinch cracked

pepper

Preparechickenandpat

drywithpapertowel.

Massageincurrypaste

andsetasideforatleast

anhourtomarinate.

Tomakestuffing,sauté

onion,garlicandchilliin

oliveoilina panoverlow

heatuntilonionbecomes

translucent.

Addremaining

ingredientstopanand

cookfor1 min.Remove

fromheatandletcool

slightly.If it is toodry,add

a bitofwatertothemix.

Oncecooled,stuff

chickencavitywithrice

mixture.Close cavity up

witha pieceof lemon and

toothpicks.Any leftover rice

mixcanbeserved warm on

thesideofthemeal.

Preheatoven to 180°C

fan-forced.

Placecauliflower and

potatoesona baking

trayandtosswith other

vegetableingredients,

aswellasparsley and

corianderstalks.

Placechicken directly

ontobarsinmiddle of

oven,andplace tray

ofvegiesunderneath

chicken,sojuices can be

caught and poured over

vegies.

Roast in oven for

approximately 1 hour

30 mins–1 hour 45 mins

(until it is beautiful and

golden and everything is

cooked). Turn vegies over

at the halfway mark.

Once cooked, toss

through coriander and

parsley leaves with

cooked vegies.

Let chicken rest on

top of cooked vegetables

for 5–10 minutes before

serving.

Slice and enjoy.

Indian Spiced Roast Chook with Biryani

Hemp Stuffing & Roasted Vegetables

Cashew & Hemp Pesto

58 | EatWell

RECIPES

cooking with hemp