MEXICAN MEATBALL SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil, plus extra to serve

1 onion, finely chopped

1 capsicum, cored and finely chopped

1 clove garlic, crushed

2 tsp dried oregano

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

400g can finely chopped tomatoes

200g mung bean sprouts

500ml (2 cups) beef stock

Juice of 1 lime

Corn chips, to serve (optional)

MEATBALLS

500g beef mince

250g fresh chorizo, skins removed

½ cup firmly packed mint leaves, finely chopped, plus extra to serve

¾ cup (60g) breadcrumbs

2 garlic cloves, crushed

1 tsp smoked paprika

2 tbs olive oil

PUTTING IT ALL TOGETHER: 

For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.

For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.

Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

GREEN RICE W/ PRAWNS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green bullhorn peppers (substitute green capsicum), halved, seeded

2 jalapeño chillies, halved lengthways, seeds removed

1/3 cup (80ml) olive oil

2 spring onions, finely chopped

2 garlic cloves, crushed

½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve

1 tsp ground cumin

1 tsp ground coriander

1½ cups (270g) long-grain white rice, rinsed

2 cups (500ml) chicken stock

1 (around 120g) cured chorizo, thinly sliced

1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife

400g uncooked prawns, peeled, halved

Juice of 1 lime, plus wedges to serve

TO SERVE

Sliced cucumber

Coriander

PUTTING IT ALL TOGETHER: 

Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.

Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.

Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.

Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

SMOKY CHICKEN ENCHILADA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 store-bought barbecued chicken, bones and skin removed, meat shredded

400g can pinto or kidney beans, drained and rinsed

500g spreadable cream cheese

¼ cup (60ml) chipotle in adobe sauce (we used La Costena, available from Woolworths)

10 white tortillas

ENCHILADA SAUCE

2 tbs olive oil

2 tbs flour

2 x 400g cans chopped tomatoes

3 garlic cloves, crushed

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

2 tsp onion powder

1 tsp chilli flakes

Juice of 1 lime

1 cup coriander leaves, chopped

TO SERVE

Pickled jalapeños

Coriander

Diced avocado

PUTTING IT ALL TOGETHER: 

For enchilada sauce, heat oil in a saucepan over medium heat, add flour and cook, stirring continually, for 1 minute. Add tomato, garlic, spices and chilli flakes. Season well. Bring to a simmer and cook for 8 minutes, stirring often. Remove from heat and stir in lime juice and coriander.

Combine chicken, beans, cream cheese and chipotle sauce in a bowl and season.

Preheat oven to 200°C. Lightly grease a 30cm ovenproof frying pan, spoon a third of the sauce over the base, cover with 5 tortillas, overlapping slightly, then spread with half the chicken filling followed by another third of the sauce. Scatter with half the cheese, cover with remaining tortillas, remaining chicken filling and remaining sauce, ensuring it covers the filling, and top with remaining cheese. Bake for 35 minutes or until golden, then stand for 10 minutes.

Serve topped with pickled jalapeños, coriander and avocado.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

SPICED PORK TACOS W/ PINEAPPLE SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 sweetcorn cobs, husk and silk removed

¼ red cabbage, thinly sliced

Juice of 1 lime, plus wedges to serve

1 tsp ground cumin

1 tsp Mexican chilli powder

1 tsp dried oregano

1/2 cup (80ml) olive oil

2 pork fillets (about 800g), trimmed

1 small pineapple, skin removed, cored, cut into 12 long wedges

12 tortillas, warmed

1 cup coriander leaves

TO SERVE

Sour cream

Pickled jalapeños

Hot sauce

PUTTING IT ALL TOGETHER: 

Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.

Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.

Heat the barbecue or grill pan to high. Combine spices, oregano, ½ tsp salt flakes and 2 tbs oil in a dish, add pork fillets and turn to coat well. Grill, turning regularly, for 8 minutes or until cooked through. Transfer to a plate, loosely cover with foil and set aside to rest.

Meanwhile, lightly brush corn and pineapple with 1 tbs oil. Grill pineapple for 5 minutes, turning halfway, until charred. Grill corn, turning regularly, for 8 minutes or until lightly charred all over. Cool briefly, then slice off kernels with a sharp knife.

Slice the pork. Spread tortillas with sour cream, top with cabbage, pork, pineapple, corn, jalapeños and coriander and serve with lime wedges and hot sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

DROWNED SANDWICH (TORA AHOGADA)

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

400g can finely chopped tomatoes (or passata)

¼ cup (60ml) chipotle in adobo sauce (we used La Costena, available from Woolworths)

1 garlic clove, crushed

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

6 radishes, thinly sliced

¼ cup cider vinegar

1 tsp caster sugar

500g store-bought slow-cooked pulled pork

400g can refried black beans

½ cup coriander leaves, roughly chopped, plus extra sprigs, to serve

4 long crusty rolls, warmed, split in half lengthways but not all the way through

TO SERVE

Finely grated manchego (or parmesan)

Chilli sauce

PUTTING IT ALL TOGETHER: 

For the salsa, place tomato, 2 tbs chipotle sauce and garlic in a small saucepan, bring to the boil, then reduce to a simmer and cook for 5 minutes until thickened slightly. Set aside.

Combine onion, radish, vinegar, sugar and ½ tsp salt flakes in a bowl.

Reheat pulled pork according to packet instructions. Combine black beans, coriander and remaining 1 tbs chipotle sauce in a small microwavable container and heat on high for 2 minutes, stirring halfway through.

Spread each roll with black bean mixture, top with pulled pork, drained onion and radish mixture and coriander sprigs. Sandwich them with the lids. Place on a serving plate and ladle salsa over. Scatter with manchego (or parmesan) and serve immediately with your favourite hot sauce. 

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SPICE UP YOUR REPERTOIRE WITH THESE

CHICKEN AND APRICOT TAGINE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

5 green cardamom pods, bruised

1 tbs ground coriander

1 tbs cumin

2 tsp ginger

2 tsp ground cinnamon

6 chicken thigh cutlets, skin on

2 tbs olive oil, plus extra for drizzling

½ cup (115g) dried apricots, halved

Juice of 2 lemons

Pared zest of 1 lemon

1½ cups Israeli couscous

2 red onions, finely chopped

3 carrots, diced

½ cup (60g) pitted green olives

2 tomatoes, chopped

1 cup (250ml) chicken stock

TO SERVE

Coriander leaves

Chopped toasted almonds

Harissa

PUTTING IT ALL TOGETHER: 

Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.

Bring apricots and lemon juice to the boil in a small saucepan, then set aside.

Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.

Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.

Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE EPIC CHICKEN DINNERS

SPEEDY CHICKEN & COCONUT NOODLE BROTH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs coconut oil

¼ cup (60ml) yellow curry paste

400ml can coconut milk

4 cups (1 litre) chicken stock

2 small (about 400g) chicken breasts

150g snow peas, halved diagonally

¼ cup (55g) brown sugar

¼ cup (60ml) fish sauce

Juice of 1 lime

1 packet dried rice noodles, cooked according to packet instructions

TO SERVE

Thai basil

Coriander

Chopped roasted peanuts

Crisp shallots

Thinly sliced green chilli

PUTTING IT ALL TOGETHER: 

Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.

Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

10-12 premium pork sausages

20g butter

2 red onions, thinly sliced

2 sprigs thyme

1 tbs plain flour

2 tsp brown sugar

2 tbs balsamic vinegar

2 cups beef stock

MASHED POTATO

1kg floury potatoes (preferably sebago), peeled and quartered

½ cup (125ml) milk

150g butter

Pinch of freshly grated nutmeg

BRUSSELS SPROUT SLAW

300g Brussels sprouts, thinly sliced (we used a mandolin)

1 Granny Smith apple, cut into matchsticks

1 cup flat-leaf parsley leaves

2 tbs extra virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.

Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.

For slaw, combine all ingredients in a bowl, season and toss to combine.

Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE QUICK DINNERS HERE…

MUSSELS W/ CHORIZO, SHERRY AND FLATBREADS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

2 onions, finely chopped

2 (about 220g) cured chorizos, thinly sliced

2 garlic cloves, crushed

2 tsp smoked paprika

½ cup (125ml) dry sherry (or dry white wine)

2 x 400g cans chopped tomatoes

400g can chickpeas, drained and rinsed

2kg pot-ready black mussels

¾ cup chopped flat-leaf parsley

Labne, to serve

ZA’ATAR-SPICED FLATBREAD

2 pita breads

2 tbs olive oil

1 tbs za’atar

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

For the flatbread, preheat oven to 220°C. Line a large baking tray with baking paper.

Place pita breads on tray and prick all over with a fork. Combine oil, za’atar and garlic in a small bowl, then drizzle mixture over pita. Bake for 5 minutes or until golden. Cool slightly, then cut into wedges. Loosely cover with foil to keep warm.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GIVE THESE A TRY NEXT…

ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1kg piece rump cap steak, trimmed

1/3 cup (95g) American mustard

1 tbs dried oregano

1 tbs garlic powder

1 tbs smoked paprika

2 tbs olive oil

1 lime, cut into wedges

SALSA CRIOLLA

2 ripe tomatoes, finely diced

1 red capsicum, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

2 jalapeños, finely diced

1 bunch coriander, leaves and stalks finely chopped

1 cup flat-leaf parsley leaves, chopped

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

PUTTING IT ALL TOGETHER: 

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.

2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.

3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GOT BEEF?

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!