HERB&PEASALADWITH
POACHED FISH FILLETS
PREP+ COOK TIME35 MINUTES SERVES 4
4 x 200g white fish fillets, skin
removed
10cm stick fresh lemon grass (20g),
halved lengthways
1 lime, sliced thickly
HERB & PEA SALAD
100g snow peas, sliced finely
150g sugar snap peas
50g baby asian greens
½ cup loosely packed fresh
coriander leaves
⅓ cup loosely packed fresh
vietnamese mint leaves
⅓ cup loosely packed mint leaves
⅓ cup loosely packed fresh dill sprigs
ASIAN DRESSING
¼ cup (60ml) lime juice
2 tablespoons fish sauce
2 teaspoons peanut oil
2 teaspoons grated palm sugar
1 fresh small red thai chilli,
chopped finely
1 clove garlic, chopped finely
1 Place fish, lemon grass and lime in
a large frying pan; barely cover fish
with cold water. Bring slowly to a
gentle simmer. Remove from heat;
stand pan, covered, for 10 minutes.
Remove fish from liquid; drain.
2 Meanwhile, make herb and pea
salad, then asiandressing. Add half
the dressing to the salad; toss gently
to combine.
3 Serve fish topped with salad;
drizzle with remaining dressing.
HERB & PEA SALAD
Place ingredients in a medium bowl;
toss gently to combine.
ASIAN DRESSING
Place ingredients in a screw−top jar;
shake well.Season to taste.
LAMB & EGGPLANT PIES
PREP + COOK TIME 30 MINUTES SERVES 42 teaspoons vegetable oil
1 medium red onion (170g),
chopped finely
1 clove garlic, chopped finely
500g lamb mince
1 medium eggplant (300g),
chopped coarsely
2 teaspoons ground cumin
4 medium roma (egg) tomatoes
(300g), chopped coarsely
1 tablespoon lemon juice
¼ cup (40g) pine nuts
100g fetta cheese, crumbled
3 sheets fillo pastry (see tip)
cooking oil spray1 Preheat oven to 180°C/1 0°C
fan. Grease four 10cm−wide, 1−cup
(250ml) ovenproof dishes; place
on an oven tray.
2 Heat oil in a large deep frying pan
over medium−high heat; cook onion
and garlic, stirring, for 3 minutes or
until soft. Add lamb; cook, stirring,
for 5 minutes or until browned. Add
eggplant and cumin; cook, covered,
stirring occasionally, for 5 minutes
or until eggplant is soft. Stir in
tomato, juice and pine nuts; season
to taste. Spoon mixture into dishes;
top with cheese.
3 Place one sheet of pastry on a
clean, flat surface. Spray with cooking
oil; place another pastry sheet on
top. Repeat with remaining pastry
sheet. Cut pastry down the short
side into 1cm−wide strips. Roughly
scrunch pastry strips over the top
of the lamb mixture.
4 Bake the pies for 10 minutes
or until heated through and pastry
is golden.7
SPICY EGGPLANT WITH
SOFT-BOILED EGGS
& LABNE
PREP + COOK TIME 30 MINUTES SERVES 42 tablespoons extra virgin olive oil
1 large eggplant (500g), cut into
2.5cm pieces
1 large brown onion (200g), chopped
coarsely
1 fresh long red chilli, sliced thinly
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
400g can chickpeas, drained, rinsed
800g can diced tomatoes
1 cup (250ml) vegetable stock
8 eggs
1 loaf turkish bread (430g), halved
160g drained labne
80g baby spinach leaves
½ teaspoon sumac1 Heat half the oil in a large
saucepan over high heat; cook
eggplant, stirring, until browned
and tender. Remove from pan.
2 Heat remaining oil in same pan;
cook onion and chilli, stirring, until
soft. Add garlic, cumin and coriander;
cook, stirring, until fragrant.
3 Return eggplant to pan with
chickpeas, tomatoes and stock; simmer,
covered, for 15 minutes. Season.
4 Meanwhile, place eggs in another
saucepan; cover with cold water. Cover
pan with lid; bring to the boil. Boil
eggs, uncovered, for 2 minutes. Drain
immediately. Run eggs under cold water
until cool enough to handle; peel.
5 Preheat a grill plate (or grill or
barbecue) over high heat. Toast
bread, cut−side down, on grill plate
until browned lightly.
6 Divide eggplant mixture between
shallow serving bowls; top with
halved eggs, labne and spinach
leaves. Sprinkle with sumac; serve
with torn grilled bread.