MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange plus juice of ½

1kg skinless chicken thigh fillets

CHARRED TOMATO SALSA

2 tbs extra virgin olive oil

6 Roma tomatoes, halved

2-3 jalapeño chillies (according to taste), halved, plus extra sliced, to serve

1 white onion (or ½ brown onion), sliced into 1cm-thick rings

2 cloves garlic, roughly chopped

1 bunch coriander, roughly chopped

Juice of 1 lime

½ tsp sugar

TO SERVE

Warmed tortillas

Thinly sliced red cabbageSour cream

Coriander leaves

Lime wedges

PUTTING IT ALL TOGETHER: 

To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.

For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season. Grill mixture for 5-7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.

Grill chicken skewers, turning once, for 8-10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEX IS BEST

CAJUN DIRTY RICE W/ BLACKENED SALMON

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

¼ cup (60ml) olive oil

2 tsp brown sugar

2 tsp smoked paprika

1½ tbs Cajun spice mix

800g piece salmon, skin removed, pin-bones removed

1 lemon, halved

2 chorizos (about 250g), thinly sliced

1 large onion, finely chopped

2 cobs sweetcorn, husks removed, kernels sliced off with a sharp knife

2 bay leaves

2 cups (360g) long-grain rice

1 cup flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup mint, coarsely chopped, plus extra to serve

150g grape tomatoes

120g can black beans, drained and rinsed

2 spring onions, finely chopped, plus extra to serve

Green chilli (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine 2 tbs oil, sugar, smoked paprika, half the spice mix and 2 tsp salt flakes on a large plate. Add salmon and turn to coat all over. Set aside for 10 minutes. Heat a large frying pan to medium-high heat and cook salmon for 4 minutes or until charred, then turn and cook 2 minutes more for mediumrare or until cooked to your liking. In the same pan cook lemon halves cut-side down for 1 minute or until charred. Set aside.

For dirty rice, heat remaining 1 tbs oil in a heavy-based saucepan over medium heat. Add chorizo and fry for 3 minutes or until browned on both sides. With a slotted spoon, transfer to a plate. In same pan, fry onion and corn kernels in cooking juices for 5 minutes or until softened. Add remaining Cajun spice and cook for a minute. Add rice, stir well to coat in onion mixture, and cook for a further 1-2 minutes until lightly toasted. Add bay leaves and 3 cups (750ml) water, bring to the boil, then reduce to low, cover and cook for 12 minutes. Remove from heat and, without uncovering, leave to steam for 10 minutes. Uncover, fluff up with a fork and fold in chorizo and half the herbs.

Meanwhile, for a salsa, mix tomatoes, black beans, spring onion, remaining herbs and juice from half the charred lemon in a bowl and season.

Place rice on a platter, top with salmon, scatter with salsa, chilli and extra herbs and squeeze remaining charred lemon over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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RICE IS THE BEST SIDE? NO?

MOROCCAN FISH & CHICKPEA CURRY

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil, plus extra to serve

1 onion, thinly sliced

2 cloves garlic

1 tbs finely grated ginger

2 tbs ras el hanout (Moroccan spice blend)

400g can chopped tomatoes

2 tsp honey

Finely grated zest plus juice of 1 lemon

500g firm white fish fillet (such as blue-eye, ling or kingfish), cut into 4cm chunks

400g can chickpeas, drained and rinsed

2 cups flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup (200g) pearl couscous

2 cups mint, coarsely chopped, plus extra to serve

TO SERVE

Toasted flaked almonds

Pared lemon zest

Harissa

Steamed rainbow chard

PUTTING IT ALL TOGETHER: 

Heat oil in a wide heavy-based pan over medium heat. Add onion and cook for 5 minutes. Add garlic, ginger and ras el hanout and cook for 2 minutes, then add tomato, honey, zest and 1 cup (250ml) water, bring to the boil, reduce to a simmer, season and cook for 7 minutes or until sauce thickens slightly. Add fish and chickpeas and cook for 3-4 minutes until fish is just cooked. Remove from heat and gently stir in half the herbs and half the lemon juice.

Cook couscous according to packet instructions. Drain, combine in a bowl with remaining herbs and lemon juice. Season. Scatter curry with extra parsley, mint, almonds and lemon zest and serve with pearl couscous, harissa and rainbow chard.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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IF FISH IS YOUR FLAVOUR

DHAL W/ TOMATO, TAMARIND & CAULIFLOWER

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1½ cups (280g) yellow split peas

1/3 cup (80ml) ghee

4 whole dried red chillies

1 cinnamon quill

12 curry leaves, plus 3 sprigs, to serve

3 tsp mustard seeds

3 tsp fennel seeds

3 tsp cumin seeds

1 onion, thinly sliced

3 garlic cloves, crushed

1 tsp ground turmeric

1 cauliflower, trimmed, cut into small florets

3 ripe tomatoes (300g), chopped

2 cups (500ml) vegetable stock (or water)

1/3 cup (80ml) tamarind paste

1 cup coriander leaves, coarsely chopped, plus extra leaves to serve

Juice of 1 lime

Yoghurt plus warmed roti, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover split peas with water, bring to the boil, then reduce to a simmer and cook, skimming foam from surface, for 15 minutes. Drain, reserving 1 cup (250ml) of cooking liquid.

Heat half the ghee in a wide heavy based saucepan over medium heat, add chillies, cinnamon, curry leaves and half the mixed seeds and cook for a minute until fragrant and seeds start to pop. Add onion, garlic, turmeric and 1 tsp salt flakes. Cook, stirring regularly, for a further 7 minutes or until softened, then add split peas and their cooking liquid, cauliflower, tomato, stock and tamarind paste, stirring to combine. Bring to the boil, then reduce to a simmer. Cook covered for 5 minutes, then remove lid and cook, stirring often, for a further 10 minutes or until split peas and cauliflower are tender. Remove from the heat and stir in coriander and half the lime juice.

Meanwhile, for the temper, heat the remaining ghee in a small frying pan over medium heat. Add remaining spices and curry sprigs, cook for 1 minute or until fragrant and seeds start to pop, then add remaining lime juice and remove from heat.

Divide dhal among serving bowls, spoon temper on top and scatter with extra coriander. Serve with yoghurt and roti.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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VEGO OPTIONS

COCONUT, PUMPKIN & TOFU NOODLE SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs coconut oil

1 onion, thinly sliced

2 tbs finely grated ginger

2 garlic cloves, crushed

1 cinnamon quill

2/3 cup (200g) massaman curry paste

2 x 400ml cans coconut cream

4 cups (1 litre) vegetable stock (or water)

800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces

180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes

150g snow peas, trimmed, thinly sliced

Juice of 1 lime

¼ cup (60ml) fish sauce

1 packet (375g) dried rice noodles

TO SERVE

Bean sprouts

Thai and purple basil leaves

Crisp fried shallots

PUTTING IT ALL TOGETHER: 

Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.

Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOUP ME UP

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?