2019-08-01 Eat Well

Photography: Meg Thompson, Jacqueline Alwill

Vegetarian

Cypriot

Sausages

Vegetarian Cypriot Sausages

Recipe / Jacqueline Alwill

If you’ve followed my work for a while, you’ll know I love the challenge of

a meat-for-vego swap and this take on Cypriot sausages, which usually

incorporate pork, is an absolute winner. I’ve focused on the traditional

flavours of red onion and parsley and made the meat-for-vegie swap

with quinoa, lentils and eggs. Wholesome and delicious.

Makes: 12 sausages

½ cup quinoa, rinsed

400g cooked lentils, rinsed

& drained

2 (325g) red onions, peeled

& roughly chopped

1 bunch parsley, chopped

2 tbsp psyllium husks

2 eggs

1 tbsp extra-virgin olive

or coconut oil

Sea salt & black pepper

Cook quinoa with 1 cup water until

tender. Rinse well.

Place all ingredients in food

processor and blitz until consistent

in texture.

Press 2 tbsp mixture between

hands to form sausage shape.

Drizzle frying pan with oil to

coat, place on medium heat and

fry sausages for 8–9 mins, tossing

every 3 mins to cook evenly.

Serve with good squeeze of

lemon and big salad.

Enjoy immediately.

Rainbow Chard Rice Wraps

Recipe / Meg Thompson

I love these little green parcels that I first made using

a Stephanie Alexander recipe. These have a different filling

that bursts with the flavours of Cyprus.

Serves: 4–6

8 large rainbow chard or

silver beet leaves

2 tbsp olive oil

1 small onion, peeled

& diced

3 cloves garlic, peeled

& chopped

½ tsp ground cinnamon

½ tsp ground coriander

½ cup basmati rice

1¼ cups water

2 pinches salt

1 tbsp capers

½ cup chopped parsley

¼ cup chopped dill

½ cup pine nuts or sunflower

seeds

¾ cup passata or tinned

tom atoes

1 tbsp lemon juice

Preheat oven to 180°C.

Slice stems from chard leaves, placing leaves aside

for later.

Slice stems into small pieces as for celery, and add to

saucepan with oil, onion and garlic. Cook on low–medium heat

until onion is soft.

Add spices and cook for another min.

Add rice and cook for 2 mins, stirring frequently. Add water

and salt and bring to simmer.

Turn heat to low, put lid on and cook for 12–15 mins.

Once cooked, stir through capers, herbs and half of pine

nuts or sunflower seeds.

Bring large saucepan of water to boil and, using tongs,

plunge each leaf into boiling water for 2–3 secs, removing and

laying out on dry clean tea towel, to make leaves easy to roll

without breaking. (If chard is already beginning to soften, skip

this step.)

Take 1 leaf and place 2 tbsp of rice mixture at one end. Roll

up like sushi, gently but firmly, and place in baking dish.

Continue with remaining leaves and rice mixture so that all

rolls are nestled in dish together.

Combine tomato and lemon juice and pour over rolls.

Bake for 30 mins. Cover halfway through cooking if rolls are

starting to look dry. Serve with reserved pine nuts or sunflower

seeds. Enjoy!

Rainbow Chard

Rice Wraps

88 | EatWell

RECIPES

cypriot style

EWL026_086-093 CR Cypriot Style-PR.indd 88EWL026_086-093 CR Cypriot Style-PR.indd 88 5/08/2019 3:16:13 PM5/08/2019 3:16:13 PM

Photography: Meg Thompson, Jacqueline Alwill

Vegetarian

Cypriot

Sausages

VegetarianCypriotSausages

Recipe/ JacquelineAlwill

If you’vefollowedmyworkfora while,you’llknowI lovethechallengeof

a meat-for-vegoswapandthistakeonCypriotsausages,whichusually

incorporatepork,is anabsolutewinner.I’vefocusedonthetraditional

flavoursofredonionandparsleyandmadethemeat-for-vegieswap

withquinoa,lentilsandeggs.Wholesomeanddelicious.

Makes: 12 sausages

½cupquinoa,rinsed

400gcookedlentils,rinsed

& drained

2 (325g)redonions,peeled

& roughlychopped

1 bunchparsley,chopped

2 tbsppsylliumhusks

2 eggs

1 tbspextra-virginolive

orcoconutoil

Seasalt& blackpepper

Cookquinoawith1 cupwateruntil

tender.Rinsewell.

Placeallingredientsinfood

processorandblitzuntilconsistent

intexture.

Press2 tbspmixturebetween

handstoformsausageshape.

Drizzlefryingpanwithoilto

coat,placeonmediumheatand

frysausagesfor8–9mins,tossing

every3 minstocookevenly.

Servewithgoodsqueezeof

lemonandbigsalad.

Enjoyimmediately.

Rainbow Chard Rice Wraps

Recipe / Meg Thompson

I love these little green parcels that I first made using

a Stephanie Alexander recipe. These have a different filling

that bursts withtheflavours of Cyprus.

Serves:4–6

8 large rainbow chard or

silver beet leaves

2 tbsp olive oil

1 small onion, peeled

& diced

3 cloves garlic, peeled

& chopped

½ tsp ground cinnamon

½ tsp ground coriander

½ cup basmati rice

1¼ cups water

2 pinches salt

1 tbsp capers

½ cup chopped parsley

¼ cup chopped dill

½ cup pine nuts or sunflower

seeds

¾ cup passata or tinned

tom atoes

1 tbsp lemon juice

Preheat oven to 180°C.

Slice stems from chard leaves, placing leaves aside

for later.

Slice stems into small pieces as for celery, and add to

saucepan with oil, onion and garlic. Cook on low–medium heat

until onion is soft.

Add spices and cook for another min.

Add rice and cook for 2 mins, stirring frequently. Add water

and salt and bring to simmer.

Turn heat to low, put lid on and cook for 12–15 mins.

Once cooked, stir through capers, herbs and half of pine

nuts or sunflower seeds.

Bring large saucepan of water to boil and, using tongs,

plunge each leaf into boiling water for 2–3 secs, removing and

laying out on dry clean tea towel, to make leaves easy to roll

without breaking. (If chard is already beginning to soften, skip

this step.)

Take 1 leaf and place 2 tbsp of rice mixture at one end. Roll

up like sushi, gently but firmly, and place in baking dish.

Continue with remaining leaves and rice mixture so that all

rolls are nestled in dish together.

Combine tomato and lemon juice and pour over rolls.

Bake for 30 mins. Cover halfway through cooking if rolls are

starting to look dry. Serve with reserved pine nuts or sunflower

seeds. Enjoy!

Rainbow Chard

Rice Wraps

88 | EatWell

RECIPES

cypriot style