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
- 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