Marie Claire Australia — June 2017

176 marieclaire.com.au

GREEN GODDESS

GAZPACHO WITH

TURMERIC CREAM

AND DUKKAH

SERVES 6

1 small head of iceberg

lettuce, cored and roughly

chopped (trimmed

weight 450g)

200g baby spinach leaves

2 Lebanese cucumbers,

roughly chopped

3 garlic cloves, peeled

2 long green chillies, trimmed

and roughly chopped

3cm piece of ginger, peeled

1 bunch of parsley,

roughly chopped

1 cup mint leaves,

plus extra to serve

21 / 2 cups (625ml) cold

vegetable stock

2 chilled avocados

(^1) / 4 cup (60ml) lemon juice
olive or avocado oil,
to drizzle
1 tbsp dukkah
handful of edible flowers
(optional)
TURMERIC CREAM
(^1) / 2 cup (125ml) thick cream
or Greek-style yoghurt
3 tsps turmeric, grated, or
1 tsp ground turmeric

1. Using a blender and
   working in batches, blend
   the lettuce, spinach,
   cucumber, garlic, green
   chilli, ginger, parsley, mint
   and vegetable stock until
   smooth. Strain mixture
   through a fine-mesh sieve
   into a large jug, using the
   back of a spoon to press
   out as much liquid as
   possible. Cover the jug and
   refrigerate for 1 hour. (Don’t
   throw away the pulp, as you
   can freeze it and thaw it out
   to use in green smoothies
   or soups. 2. To make the
   turmeric cream, place the
   cream and turmeric in a
   small bowl and stir gently
   until combined. Cover
   and refrigerate. Return
   the chilled gazpacho to a
   clean blender jug. Add the
   avocado and lemon juice
   and blend until smooth.
   Make sure you blend the
   avocado just before serving,
   as it oxidises when left to
   rest. 3. Season with salt and
   pepper to taste. Serve with
   a drizzle of olive or avocado
   oil and a sprinkle each of
   dukkah, mint leaves and
   edible flowers. Swirl the
   turmeric cream through
   the gazpacho to serve.

Roze (left) loves

farm-to-table fare,

favouring ingredients

plucked straight from

the garden. Below:

at home in Byron

Bay with her husband,

My Kitchen Rules

guest judge Darren

Robertson, and

baby Archie.

BYRON BIBIMBAP

SERVES 4

400g rump steak or 200g

tempeh (soy product),

cut into thin strips

1 garlic clove, crushed

1 tbsp soy sauce

1 tbsp sesame oil

pinch of brown or

rapadura sugar

2 cups (400g) brown rice

1 tbsp of sesame or

grapeseed oil

100g shiitake mushrooms,

sliced

1 spring onion, finely chopped

250g spinach, roots trimmed,

leaves and stems roughly

chopped

1 tsp sesame seeds, toasted

2 small carrots, cut into

matchsticks

splash of olive oil

4 eggs

1 cup (80g) bean sprouts

kimchi, to serve