CALAMARI W/ POTATOES AND SALSA VERDE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g small kipfler potatoes, scrubbed

750g medium calamari, cleaned, cut into 5mm-thick rings, tentacles, halved

1 lemon, halved

1 tbs olive oil

200g truss cherry tomatoes

1 bunch rocket, trimmed

SALSA VERDE

2 cups mixed herbs (we used parsley, basil and mint), plus extra to serve

½ cup (125ml) olive oil

1 tbs baby capers, drained

1 tbs red wine vinegar

2 tsp Dijon mustard

1 garlic cloves, crushed

PUTTING IT ALL TOGETHER: 

1. Place potatoes in a saucepan of salted water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until tender. Drain, cool and halve or cut into thick slices.

2. For salsa verde, whizz all the ingredients in a food processor until finely chopped, then season.

3. Combine 2 tbs salsa verde with calamari in a bowl and leave to marinate for 10 minutes. Meanwhile, combine potato with half the remaining salsa verde.

4. Heat a barbecue or grill pan to high. Brush cut sides of lemon with ½ tsp olive oil and cook cut-side down for 3 minutes until charred. Brush remaining oil all over tomatoes, season and grill for 3 minutes, turning once, until skin starts to blister. Grill calamari for 2-3 minutes until lightly charred and just cooked through.

5. Arrange potato and rocket on a platter. Top with calamari and tomatoes, scatter with extra herbs and serve with remaining salsa verde and charred lemon.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SEAFOOD?

LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

Juice of ½ lemon

2 tsp dried oregano

2 garlic cloves, crushed

100ml extra virgin olive oil

10 chicken thigh fillets (around 1kg), cut into 4cm pieces

1 large eggplant, cut into wedges

DATE AND SMOKED ALMOND SALAD

5 medjool dates, pitted and chopped

½ cup (80g) smoked almonds, toasted, chopped

2 tbs extra virgin olive oil

Juice of ½ lemon

TO SERVE

Warmed flatbreads

Sliced apple

Flat-leaf parsley

Mint

Hummus

PUTTING IT ALL TOGETHER: 

1. Combine lemon juice, oregano, garlic and ¼ cup (60ml) oil in a large bowl, season, add chicken and toss to coat. Thread chicken onto 8 metal skewers. Place on a tray, cover and refrigerate for 10 minutes to marinate (or longer if time allows).

2. Heat a barbecue or grill pan to mediumhigh. Brush eggplant with remaining oil. Grill for 3 minutes each side or until charred and tender. Place on a plate and cover loosely with foil to keep warm. Grill skewers, turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes.

3. For salad, place all the ingredients in a bowl and stir to combine.

4. Place flatbreads on a platter, spread with hummus, top with eggplant, skewers, apple slices, date salad and herbs, and serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE GREAT CHICKEN RECIPES

T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

800g sweet potatoes (skin on), cut into thin wedges

¼ cup olive oil

800g mixed veal and pork mince

1 egg, lightly beaten

¾ cup (55g) dried breadcrumbs

½ bunch chives, finely chopped

1 cup flat-leaf parsley leaves, chopped

½ tbs chopped tarragon leaves

2 tbs green Tabasco (or other chilli sauce)

1½ tbs rice bran oil

4 slices provolone

2 zucchini, thinly sliced horizontally (we used a mandolin)

4 brioche burger buns, halved, toasted

1 butter lettuce, leaves, separated

AVOCADO AIOLI

½ cup (125ml) garlic aïoli

1 avocado, chopped

½ bunch chives, finely chopped

½ cup flat-leaf parsley leaves, chopped

1 tsp tarragon leaves, chopped

2 tbs green Tabasco (or other chilli sauce)

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. To make oven baked sweet potato chips, spread potato wedges on 2 oven trays lined with baking paper, drizzle with olive oil, season well and toss to coat. Roast, turning halfway, for 40 minutes or until tender and crisp on the outside. Lightly cover with foil. Return to oven for 5 minutes before serving.

2. Combine mince, egg, breadcrumbs, herbs and Tabasco in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.

3. For avocado aïoli, whizz all ingredients in a blender until smooth and season.

4. Heat a barbecue or grill pan to medium high. Lightly brush patties all over with 1 tbs oil and cook for 4-5 minutes each side until cooked through. Top each with a slice of cheese and let residual heat melt it. Set aside to rest for 2 minutes loosely covered with foil. Place zucchini slices on a tray, brush both sides with remaining oil and grill, turning once, for 2 minutes or until charred and tender.

5. Spread the cut sides of the buns with 1 tbs avocado aïoli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aïoli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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DID SOMEONE SAY STEAK?

HERBY PORK AND VEAL BURGER W/ AVOCADO AIOLI

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

800g sweet potatoes (skin on), cut into thin wedges

¼ cup olive oil

800g mixed veal and pork mince

1 egg, lightly beaten

¾ cup (55g) dried breadcrumbs

½ bunch chives, finely chopped

1 cup flat-leaf parsley leaves, chopped

½ tbs chopped tarragon leaves

2 tbs green Tabasco (or other chilli sauce)

1½ tbs rice bran oil

4 slices provolone

2 zucchini, thinly sliced horizontally (we used a mandolin)

4 brioche burger buns, halved, toasted

1 butter lettuce, leaves, separated

AVOCADO AIOLI

½ cup (125ml) garlic aïoli

1 avocado, chopped

½ bunch chives, finely chopped

½ cup flat-leaf parsley leaves, chopped

1 tsp tarragon leaves, chopped

2 tbs green Tabasco (or other chilli sauce)

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. To make ovenbaked sweet potato chips, spread potato wedges on 2 oven trays lined with baking paper, drizzle with olive oil, season well and toss to coat. Roast, turning halfway, for 40 minutes or until tender and crisp on the outside. Lightly cover with foil. Return to oven for 5 minutes before serving.

2. Combine mince, egg, breadcrumbs, herbs and Tabasco in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.

3. For avocado aïoli, whizz all ingredients in a blender until smooth and season.

4. Heat a barbecue or grill pan to medium high. Lightly brush patties all over with 1 tbs oil and cook for 4-5 minutes each side until cooked through. Top each with a slice of cheese and let residual heat melt it. Set aside to rest for 2 minutes loosely covered with foil. Place zucchini slices on a tray, brush both sides with remaining oil and grill, turning once, for 2 minutes or until charred and tender.

5. Spread the cut sides of the buns with 1 tbs avocado aïoli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aïoli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE BURGERS

HARISSA BUTTER PRAWNS W/ WILD RICE AND BROCCOLINI

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

16 extra-large prawn

100g butter, melted

1½ tbs harissa (or other chilli paste)

1 tbs soy sauce

Juice of 2 limes

2 bunches broccolini, trimmed

6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)

2 tbs rice bran oil

2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions

¼ bunch coriander, chopped

PUTTING IT ALL TOGETHER: 

1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.

2. Heat a barbecue or grill pan to medium-high heat.

3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.

4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.

5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.

6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SATAY PORK NOODLES

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g fresh wheat noodles

2 tsp sesame oil

1½ cups (375ml) chicken stock

1/3 cup (80ml) soy sauce

¼ cup Chinese black vinegar (or cider vinegar)

2 tbs crunchy peanut butter

1 tsp sambal oelek (optional)

2 tbs peanut oil

1 tbs finely grated ginger

3 garlic cloves, crushed

700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground

2 tbs hoisin sauce

2 tbs Chinese rice wine (Shaoxing)

Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve

PUTTING IT ALL TOGETHER: 

1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.

2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHO DOESN’T LOVE NOODLES

MISO & SHITAKE CHICKEN BOWL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1½ cups (270g) medium-grain rice, rinsed

2 tbs sunflower oil

750g chicken mince

200g small shiitake mushrooms (or larger halved or quartered)

2 tbs finely grated ginger

3 garlic cloves, crushed

3 spring onions, chopped, plus extra to serve

¾ cup (180ml) chicken stock

¼ cup (60ml) red miso paste

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

1 tsp sesame oil

1 packet (200g) Qukes (baby cucumbers), quartered lengthways

1 small red onion, thinly sliced into rings (we used a mandolin)

1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)

2 soft-boiled eggs, halved

Sliced long red chilli, coriander sprigs and lime wedges, to serve

PUTTING IT ALL TOGETHER: 

1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.

2. Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.

3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.

4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOME MORE DELIGHTS!

CHORIZO & CHICKPEA PARPADELLE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g pappardelle

100ml extra virgin olive oil

6 fresh chorizos (400g), casings removed

¾ cup (180ml) dry white wine

400g can chickpeas, rinsed and drained

1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped

½ tsp smoked paprika

Juice of 1 lemon

1 cup coarsely chopped flat-leaf parsley

Finely grated pecorino, to serve

PUTTING IT ALL TOGETHER: 

1.  Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.

2. Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes. Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.

3. Serve topped with pecorino.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MAKE PASTA FASTA WITH THESE QUICK DISHES

LAMB KOFTA W/ TAHINI SAUCE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb mince

2½ tsp each ground cumin and ground coriander

½ tsp each ground chilli and sumac

1 egg, lightly beaten

¼ cup (25g) dried breadcrumbs

2 tbs each finely chopped flat-leaf parsley and mint

2 tbs olive oil

Pita bread and lemon wedges, to serve

TAHINI SAUCE

½ cup (125ml) Greek-style yoghurt

¼ cup (60ml) tahini

Juice of 1 lemon

1 tbs olive oil

½ tsp sumac

TOMATO SALAD

½ cup each of flat-leaf parsley and mint

200g mixed cherry tomatoes, halved

1 Lebanese cucumber, sliced

½ cup (60g) green pitted olives, halved

2 shallots, thinly sliced

2 tbs each red wine vinegar and olive oil

PUTTING IT ALL TOGETHER: 

1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.

2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.

3. Toss salad ingredients in a bowl, season and place in a serving bowl.

4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

MAPLE GLAZED MEATLOAF

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 8

WHAT'S IN IT?

12 prosciutto, slices

24 sage leaves, 12 whole and remainder finely chopped

2 tbs rice bran oil

1 large red onion, finely chopped

3 cloves garlic, crushed

2 tsp fennel seeds

1 tsp chilli flakes

500g beef mince

500g pork mince

1 cup (75g) dried breadcrumbs

2 eggs, lightly beaten

2 tbs Worcestershire sauce

1 tbs wholegrain mustard

2 tbs maple syrup

Pickles, mustard, salad leaves and sliced baguette, to serve

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.

3. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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YOU GOT BEEF? WE GOT BEEF TOO…

BUFFALO CHICKEN BURGER

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: 4

Prep time: 30 mins

Cooking time: 20 mins

WHAT'S IN IT? 

Chicken & Breading

6 x Lilydale Free Range Chicken thigh fillets, boneless, skinless

1 cup plain flour

1/3 cup cornflour

2 tsp sea salt

2 cups buttermilk

2 tsp paprika

1 egg, beaten

Sunflower oil, to deep fry

Carrot & Celery Slaw

2 carrots, peeled, julienned*

2 sticks celery, thinly sliced on angle

1 tbs white vinegar

Blue Cheese Mayonnaise

60g blue cheese, crumbled into small pieces

1 cup Hellmans mayonnaise

1/2 cup natural yoghurt

1 lemon, juiced

Salt, to taste

Buffalo Sauce

1 bottle Franks Red Hot Sauce*

3/4 cup butter

2 tsp garlic powder

Assembly & to serve

4 x seeded brioche buns, toasted

8 slices burger cheese

1/4 head iceberg lettuce, shredded

Fries, cooked as per packet instructions, to serve

Extra blue cheese mayonnaise, to serve

Extra buffalo sauce, to serve

PUTTING IT ALL TOGETHER: 

1. Prepare the buttermilk by adding paprika and egg, mix well to combine, place chicken into large bowl and pour over butter milk. Combine the flours and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs.

2. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. Place two slices of cheese on top of chicken to melt. Repeat.

3. While cooking chicken, make blue cheese mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

4. Make your carrot and celery slaw by combining all ingredients in a medium sized bowl. Toss well.

5. To make the buffalo sauce, melt butter in a small saucepan over a gentle heat. Add garlic powder and hot sauce and whisk well to combine. Keep warm.

6. Assemble the burger with lashings of blue cheese mayo, followed by a layer of lettuce and slaw. Next place two pieces of fried chicken on top of one and other and drizzle generously blue cheese mayo and buffalo sauce, top with the seeded brioche bun.

Recipe Notes and Tips:

*If you want some extra spice and heat on your burger, add chili powder to the breading mix.

*Julienned is a cutting technique where you cut into matchsticks. This can be easily done with a “julienne peeler”.

*Franks Red Hot sauce can be found in all major supermarkets or online.

MORE EPIC BURGERS HERE... 

BUTTER CHICKEN

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Serves: 4

Prep time: 20 mins

Cooking time: 50 mins (plus cooling time)

WHAT'S IN IT? 

Chicken

Juice, 1 lemon

1 tbs tandoori curry paste

1 tbs natural yoghurt

1 tbs vegetable oil

650g Lilydale Free Range Chicken thigh fillets

3 cm knob ginger, grated

5 cloves garlic, grated

Butter Chicken Sauce

1 tbs ground coriander

1 tbs garam masala*

1kg tomatoes, roughly chopped

3/4 cup raw cashew nuts

3/4 cup water

1/3 cup butter

Salt, to taste

1/2 cup butter

1/2 cup pouring cream

2 brown onions, roughly chopped

3 cloves garlic

3 green cardamom pods

5 black cardamom pods (optional)*

1/2 cup dried fenugreek leaves (optional)*

1 cinnamon quill

5 cloves

2 tsp paprika

1 tsp chili powder (optional)*

1 tsp mace (optional)*

1 tsp turmeric

To serve: 

Naan breads, to serve

Cooked basmati rice, to serve

Coriander, to garnish

Cashew nuts, roughly chopped, to garnish

PUTTING IT ALL TOGETHER:

1. Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.

2. In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.

3. While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed.

4. Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.

5. Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through.

6. Serve, with rice and naan breads, garnishing with coriander and cashew nuts.

Recipe notes and tips:

*Optional items can be used with availability; however these are the elements which really make this butter chicken the real deal. Try and source these from specialist Indian supermarkets or online. You can also find great Butter Chicken spice mixes from you local supermarket which can be used as a replacement to your spice mix.

*Garam Masala is an Indian spice blend usually made up of black and white pepper, cloves, cinnamon, cumin, coriander, plus others depending on where you buy your spices.

*If you do not have a pressure cooker, this step can be done in a large pot over low heat on the stove top with the lid on. Cooking time will vary, aim to simmer for approx. 45mins. or until tomatoes are falling apart.  

CRAZY FOR SOME CHICKEN?

MORE RECIPES HERE... 

ASIAN CHICKEN MEATBALLS W/ NOODLES

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: approx. 30 small meatballs (Serves: 4 - 6)

Prep time: 20 mins

Cooking time: 15mins

WHAT'S IN IT? 

Meatballs

2 tbs coriander root, finely chopped

1 lemongrass stalk, finely chopped

1 egg, beaten

1 cup breadcrumbs

500g Lilydale Free Range Chicken Mince

1/4 cup (60ml) sweet chilli sauce

Juice and finely grated zest of 1 lime

3 cm piece ginger, finely grated

2 cloves garlic, finely grated

Noodles

1 red onion, cut into wedges

3 tbs black bean sauce

1 (450g) packet thick Hokkien noodles

1 tbs vegetable oil

To serve: 

1 1/2 cup (150g) sugar snap peas, blanched

1 stalk lemongrass, finely sliced

1/2 cup raw peanuts, toasted

Chili flakes, to garnish

Sesame seed, to garnish

2 tbsp sweet chili sauce

Juice, 1 lime

2 spring onion, thinly sliced

1/2 bunch coriander stalks, reserving some to garnish

1/2 bunch Thai basil

1/2 bunch round mint

PUTTING IT ALL TOGETHER:

1. Combine chicken, ginger, garlic, lemongrass, coriander root, egg and breadcrumbs, mix well to bring together. Roll mixture into small, even balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.

2. Meanwhile, in wok over high heat cook noodles in oil with onion and black bean sauce.

3. To cook meatballs, heat oil in a non-stick pan over low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through.

4. Combine sweet chili sauce and lime in a small bowl, whisking well to loosen sauce. Set aside until serving.

5. Serve to a large sharing plate or platter. Add noodles, meatballs, herbs, nuts, sugar snap peas. Drizzle meatballs with sweet chili and lime dressing, and then garnish with chili flakes, sesame seeds and coriander leaves.

OODLES OF NOODLES!

MORE RECIPES HERE...

CHICKEN SOUP

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Serves: 4

Prep time: 10 mins

Cooking time: 60 mins (plus cooling time)

WHAT'S IN IT? 

Broth/Soup

5cm piece ginger, roughly chopped

6 sprigs, thyme

1 bunch parsley stalks, roughly chopped

2 tsp black pepper corns

3 tbs apple cider vinegar

Salt, to taste

1.5kg Whole Lilydale Free Range Chicken

2 tbs olive oil

2 brown onions, quartered

3 carrots, roughly chopped

3 celery stalks, roughly chopped

1 head garlic, halved

To finish

1/4 cup parsley leaves, to garnish

Extra virgin olive oil, to garnish

1 carrot, peeled, thinly sliced on angle

1 celery stick, thinly sliced on angle

2 tbs chives, finely sliced, to garnish

PUTTING IT ALL TOGETHER:

1. Heat a large stock pot over a medium low heat, drizzle olive oil and brown the chicken all over. Remove chicken. Add onion, carrots, celery, garlic and ginger and cook until aromatic. Place chicken back in pot adding thyme, parsley stalks, black pepper, cover with water and add apple cider vinegar. Season to taste with salt.

2. Bring to the boil, then reduce to a simmer and cook for 1hr. Allow chicken to cool in liquid slightly. Carefully remove chicken and set aside, once cool enough to handle, pick the chicken meat in to small pieces.

3. Strain cooking liquor through a sieve lined with muslin, discarding solids.

4. Return soup to a clean pot adding the fresh carrot and celery. Cook for a further 8-10 mins or until carrot is just cooked. 

5. To serve, add chicken to bowls pouring over soup and topping with chives, parsley and a drizzle of extra virgin olive oil.

Recipe notes and tips:

* You can add rice, pearl barley, egg noodles, potato, dumplings, matzo balls etc. to bulk out the soup.

CRAZY FOR SOME CHICKEN?

MORE RECIPES HERE... 

STICKY CHICKEN DRUMSTICKS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1⁄2 cup (125ml) kecap manis

1 tbs sambal oelek, plus extra to serve

1 tsp ground turmeric

8 chicken drumsticks

1 butter lettuce, leaves separated

1 cucumber, sliced

1 lime, cut into wedges

1⁄4 bunch coriander

2 tbs roasted peanuts, chopped

Coconut rice

2 cups (400g) long-grain rice, rinsed

3⁄4 cup (180ml) coconut milk

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Combine kecap manis, sambal oelek and turmeric in a bowl, add drumsticks and turn to coat. Place in a shallow dish to marinate for 20 minutes, or longer if time allows, turning once. Place on a wire rack in prepared tray, pour half the marinade over and roast for 35-40 minutes, basting every 10 minutes with remaining marinade, until cooked through and well browned. Loosely cover with foil to rest for 10 minutes.

2. Meanwhile, for coconut rice, place rice, coconut milk and 2 cups water in a saucepan. Bring to the boil, then reduce heat to low, cover and cook for 12 minutes. Remove from heat and stand for 10 minutes without uncovering. Fluff up with a fork.

3. Divide rice and chicken among 4 plates along with lettuce, cucumber and lime wedges, scatter with coriander and peanuts, and serve with extra sambal oelek.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE RECIPES WITH AN ASIAN FLARE...

LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

3 bunches mixed baby (Dutch) heirloom carrots, trimmed and scrubbed

1 can (400g) chickpeas, rinsed and drained

¼ cup (60ml) olive oil, plus extra to serve

1 tbs za’atar (a Middle Eastern spice blend), plus extra to serve

4 x 250g lamb rumps, trimmed

100g butter

1/3 cup (50g) pine nuts

Juice of ½ lemon

Yoghurt Dressing

1 cup (250ml) Greek-style yoghurt

Finely grated zest and juice of ½ lemon

¼ bunch each parsley and mint, leaves chopped, plus extra sprigs to serve

½ tbs honey

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. Line 2 baking trays with baking paper.

2. Place carrots and chickpeas on one tray, drizzle with 2 tbs olive oil and scatter with za’atar. Toss to coat. Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.

3. Heat remaining oil in a frying pan over high heat. Season lamb and cook, turning often, for 6 minutes or until browned all over. Place in second tray and roast for 12-15 minutes for medium rare. Cover loosely with foil and rest for 5 minutes.

4. For dressing, combine ingredients in a bowl, season and refrigerate until required.

5. Place the butter into a small frying pan over a medium-low heat, add the pine nuts and cook, swirling pan occasionally, for 2-3 minutes or until butter and pine nuts are lightly browned. Remove from heat and stir in lemon juice.

6. Slice lamb and place it on a warm platter with the carrot and chickpea mixture. Spoon the warm butter and pine nut mixture over, scatter with extra za’atar, parsley and mint leaves and drizzle with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB...

KINGFISH CEVICHE TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

Juice of 1 lime

1 tsp caster sugar

½ tsp salt flakes

1 red bird’s eye chilli, seeded, finely chopped

300g kingfish, skin, pin-bones and bloodline removed, thinly sliced

¼ head red cabbage, thinly sliced (we used a mandoline)

1 tbs olive oil

1 tbs sherry vinegar

Warmed mini tortillas, sliced avocado, sour cream and lime wedges, to serve

Black Bean and Corn Salsa

2 sweetcorn cobs, husks and silk removed

½ can (200g) black beans, drained and rinsed

2 ripe tomatoes, finely diced

1 small green chilli, finely chopped

2 spring onions, finely chopped

¼ bunch coriander, leaves and root chopped, plus extra leaves to serve

Juice of 1 lime

1 tbs chipotle chilli sauce (optional)

PUTTING IT ALL TOGETHER: 

1. Place lime juice, sugar, salt and chilli in a bowl and stir until sugar and salt dissolve. Add kingfish, gently stir to coat and set aside for 10 minutes.

2. For the salsa, cook the corn in a saucepan of boiling salted water for 2 minutes. When cool enough to handle, cut the kernels off the cobs. Combine all ingredients in a bowl and season. Place the cabbage, oil and vinegar in a bowl, season and toss to combine.

3. Drain ceviche and serve with tortillas, dressed cabbage, salsa, avocado, sour cream, extra coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEX VIBES...

BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1kg beef rump, trimmed, cut into 3cm cubes

120g butter, softened

2 tbs horseradish cream

Watercress tips, to serve

Beetroot, radish and grain salad

½ cup (100g) quinoa

½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline)

1 red apple, thinly sliced (we used a mandoline)

¼ bunch dill, leaves finely chopped, plus fronds to serve

Horseradish Vinaigrette

¼ cup extra-virgin olive oil

2 tbs red wine vinegar

1 tsp horseradish cream

PUTTING IT ALL TOGETHER: 

1. For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.

2. Thread beef onto 8 metal skewers. Mix butter and horseradish cream in a small bowl and season. Spread half the butter over beef. Heat a barbecue or grill pan to high and cook skewers in batches, turning often, for 3-5 minutes or until charred and medium rare. Place on a platter, brush with remaining horseradish butter, cover loosely with foil and rest for 3 minutes.

3. For the vinaigrette, shake ingredients together in a jar.

4. Add half the vinaigrette to the salad and toss to coat. Place on a platter, top with beef skewers, drizzle with remaining vinaigrette, if desired, and top with watercress and fennel fronds.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEAT MEAT MEAT!!!!

CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

100g butter

¼ cup (60ml) extra-virgin olive oil

2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices

Pomegranate seeds and parsley, to serve

White Bean Puree

1 can (400g) butter beans, drained and rinsed

¼ cup (60ml) hulled tahini

Juice of ½ lemon

1 garlic clove, crushed

1 tsp ground cumin

Almond Tabbouleh

1 cup (120g) blanched almonds, toasted and chopped

2 tomatoes, seeds removed, diced

1 bunch flat-leaf parsley, finely chopped

½ bunch mint, leaves finely chopped

1 small shallot, finely chopped

¼ cup (60ml) extra-virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat the oven to 180°C.

2. Heat butter and oil in a non-stick frying pan over medium heat and cook cauliflower in batches for 4 minutes each side until golden. Place on an oven tray lined with baking paper, season and roast for 8-10 minutes until just tender.

3. For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.

4. For the almond tabbouleh, combine the ingredients in a large bowl and season.

5. Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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FOR ALL THE PLANY EATERS....