New Idea — 14 August 2017

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side dish

THE PERFECT

A

ussies love hot chips anytime,

anywhere! So McCain has done it

again, with its new range of Rustic

Skin-on oven baked chips. With

no artificial colours or flavours, just the

delicious taste of natural potato, you can

have the tasty side ready to serve with

any meal at any time, and you know it’ll

be a hit with the whole family. Or make

them the feature and load ’em up! The

Rustic range comes in thin or chunky cut

and is ideal for home cooks who want

wholesomeness and convenience in one.

Whether you’re frying, roasting or toasting, there’s one side dish that goes

with absolutely everything – Rustic Skin-on deliciously crisp hot chips!

1 Cook the chips according

to packet instructions.

2 To make falafel: Use a food processor,

or stick blender to pulse chickpeas, tahini,

egg, lemon zest, cumin, garlic, lemon

juice, coriander, chilli powder and salt until

mostly smooth, but still chunky. Transfer

to a medium-sized mixing bowl, and stir in

flour, onion, parsley, and baking powder.

3 Roll falafel mixture into

walnut-sized pieces.

4 In a frypan, heat up some olive oil over

a medium-high heat and shallow fry the

falafel until they are brown and crispy.

5 Remove falafel from the frypan onto

a plate lined with paper towel.

6 To make yoghurt sauce: Combine all

ingredients in serving bowl. Season with

salt and freshly ground pepper.

7 To make the Israeli

salad, combine all

ingredients together.

8 On a large platter, pile

up falafel,

chips and

salad. Serve

the yoghurt

sauce on

the side.

Advertising

Rustic Chips

are an easy way

to spruce up a

weekday meal

EMMA’S FALAFEL WITH ISRAELI SALAD

1 pkt McCain Rustic Skin On Thin Cut Chips

FALAFEL

1 can chickpeas, rinsed and drained

3 tbsp tahini

1 egg

2 tbsp lemon zest

1½ tsp ground cumin

1 garlic clove, minced

1 tsp lemon juice

1 tsp ground coriander

½ tsp chilli powder

¼ tsp salt (or to taste)

2 tbsp onion, finely chopped

2 tbsp parsley leaves, chopped

¾ cup all-purpose flour

½ tsp baking powder

Extra virgin olive oil, to fry

YOGHURT SAUCE

1 cup plain yoghurt

3 tbsp coriander, chopped

1 lemon, zested and juiced

1–2 tsp ground cumin

ISRAELI SALAD

2 Lebanese cucumbers, diced

2 fresh tomatoes, diced

2 spring onions, sliced

½ capsicum, seeded and diced

2 garlic cloves, chopped

½ cup parsley leaves, chopped

¼ cup mint leaves, minced

¼ cup extra virgin olive oil

1 tbsp fresh lemon juice

Salt and freshly ground pepper mymarketkitchen.com.au

THE

NATURAL

GOODNESS OF

POTATO WITH

THE SKIN

LEFT ON

NIL_37904_Rustic_chips_subbed.indd 2 24/07/2017 4:02 PM