GRILLEDLAMBSALAD
PREP + COOK TIME 25 MINUTES (+ STANDING)
SERVES 4⅓ cup (100g) quince paste
1 tablespoon water
1 medium red onion (170g),
sliced thinly
1 teaspoon caster sugar
2 tablespoons white wine vinegar
600g lamb backstrap
2 lebanese cucumbers (260g)
250g haloumi, torn
1 cup fresh coriander leaves, torn
100g mesclun or other salad mix
½ cup (75g) pomegranate seedsLEMON DRESSING
⅓ cup (80ml) extra virgin olive oil
¼cup (60ml) lemon juice1 Stir quince paste and the water in
a small saucepan over medium heat
until smooth and heated through.
2 Combine onion, sugar and vinegar
in a large bowl.
3 Brush lamb with quince paste
mixture. Cook lamb on a heated, oiled
grill plate (or grill or barbecue) over
medium−high heat for 3 minutes each
side for medium−rare or until cooked
to your liking. Remove from heat;
rest, covered, for 10 minutes, then
slice thinly diagonally.
4 Meanwhile,make lemon dressing.
5 Drain most of the vinegar from
onion mixture. Using a vegetable
peeler, peel cucumbers into long, thin
ribbons. Add cucumber to onion
mixture with haloumi, coriander,
mesclun, pomegranate seeds and half
the dressing; toss gently to combine.
Layer salad and lamb on a large platter;
drizzle with remaining dressing.LEMON DRESSING
Whisk ingredients in a small jug;
season to taste.CHICKEN&CHILLIPASTA
WITH DUKKAH CRUMBS
PREP + COOK TIME 35 MINUTES SERVES 4
1 litre (4 cups) water
300g chicken breast fillets
375g dried spaghetti
2½ cups (175g) coarsely torn
sourdough bread
½ cup (125ml) olive oil
1 medium brown onion (150g),
chopped finely
3 cloves garlic, crushed
2 long fresh red chillies,
chopped finely
8 drained anchovy fillets (45g),
chopped finely
120g baby rocket leaves
2 tablespoons pistachio dukkah
spice mix
1 Bringthewatertotheboilin
a medium saucepan. Add chicken,
return to the boil. Reduce heat;
simmer, partially covered, for
10 minutes or until chicken is
just cooked through. Remove the
chicken from water; cool for
10 minutes, then shred coarsely.
2 Meanwhile, cook pasta in a large
saucepan of boiling water until just
tender. Drain, reserving ½ cup
(125ml) of the cooking liquid.
Return pasta to pan.
3 Blend or process the bread until
finely chopped.
4 Heat 2 tablespoons of the oil in a
medium frying pan over medium heat;
cook onion, stirring, for 5 minutes or
until softened. Add garlic, chilli and
anchovies; cook, stirring, for 1 minute
or until fragrant. Add chilli mixture to
pasta with chicken, rocket and reserved
cooking liquid; toss to combine.
5 Heat 2 tablespoons of the remaining
oil in same frying pan over medium
heat. Add breadcrumbs; cook, stirring,
for 5 minutes or until golden. Stir in
dukkah. Sprinkle pasta with dukkah
crumbs. Drizzle with remaining oil.
GRILLED WHITING
WITH CHIMICHURRI
PREP + COOK TIME 30 MINUTES SERVES 48 whole small whiting (1.2kg)
1 tablespoon extra virgin olive oil
2 medium lemons (280g), halved
275g baby roma truss tomatoes
2 stems fresh bay leavesCHIMICHURRI
2 tablespoons red wine vinegar
½cup (125ml) extra virgin olive oil
2 cloves garlic, chopped finely
1 teaspoon driedchilli flakes
1 teaspoon sea salt flakes
1 cup coarsely chopped fresh
flat−leaf parsley
2 tablespoons coarsely chopped
fresh oregano1 Make chimichurri.
2 Wash fish inside and out; pat dry
with paper towel. Score fish twice
through the thickest part on both
sides. Place fish on a tray; rub ⅓ cup
(80ml) of the chimichurri over fish
and into cuts. Brush with oil; season.
Cook fish, on a heated, oiled grill
plate (or grill or barbecue) over
medium−high heat for 4 minutes
each side or until just cooked
through. Transfer fish to a serving
platter; cover with foil.
3 Cook lemon halves, tomatoes and
bay leaves on heated grill plate until
lemons are charred and tomatoes are
just softening. Season tomatoes. Serve
fish with tomatoes, lemon halves, bay
leaves and remaining chimichurri.CHIMICHURRI
Combine ingredients in a medium
bowl;seasontotaste.
Cover surface directly
with plastic wrap.What’s For Dinner?
77