AVOCADO HUMMUS W/ RAW SPRING VEGETABLES

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:30

COOK 00:10

SERVES 6

Easy

INGREDIENTS

Avocado Hummus 

1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)

2 large Australian Avocados 

½ cup coriander, roughly chopped + more for garnishing 

1 garlic clove, minced 

2 tablespoons tahini 

½ teaspoon ground cumin 

1 lemon, juiced 

¼ cup extra virgin olive oil 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

To serve

¼ cup roasted almonds, roughly chopped, for serving 

1 bunch radish, washed well and sliced into quarters 

1 bunch dutch carrots, cleaned and sliced in half longways 

2 medium Lebanese cucumbers, sliced into quarters, longways 

150g sugar snap peas, ends trimmed and sliced in half longways 

2 large pita bread, sliced into triangles 

METHOD

Step1. Preheat the oven to 180C. 

Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden. 

Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds. 

Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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VEGETARIAN NACHOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends! 

PREP 00:15

COOK 00:30

SERVES: 4

WHAT'S IN IT?

Bean Mix

1 tbs veg oil

1 small brown onion, roughly chopped

1 packet Old El Paso Nachos Spice Mix

1 (400g) can Old El Paso Black Beans, rinsed and drained

1 (400g) can Old El Paso Mexe Beans

250ml vegetable stock

10 pack Old El Paso hard taco shells, cooked as per packet instructions

2 cup shredded cheese (tasty)* 

Toppings 

2 ripe avocados, cut into chunks

6 tbs (xx cups) sour Cream*

1/4 iceberg lettuce, shredded

200g grape tomatoes, halved 

Shredded cheese, to serve

Hot sauce of choice, to serve

Coriander, to serve

Lime wedges, to serve

PUTTING IT ALL TOGETHER

Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.

Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends! 

Notes

* Choose vegan alternatives to cheese and sour cream to make this a vegan dish. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

BEETROOT SALAD W/ HORSERADISH DRESSING

SERVES 6 (as a side salad)

WHAT’S IN IT?

250g peeled and cooked baby beetroots*, quartered

2 cups cooked buckwheat

1/2 cup parsley, roughly chopped

1/2 cup mint, roughly chopped

1/2 cup chives, finely choppedHerbs

1/2 cup pistachio nuts, toasted and roughly chopped

Extra virgin olive oil, to dress

Sea salt and pepper, to taste

Horseradish Dressing

1 tbs jar horseradish 

3 tbs creme fraiche 

2 tbs yoghurt

Drizzle, extra virgin olive oil

1 tbs chives, finely chopped

Sea salt and pepper, to taste

PUTTING IT TOGETHER:

1. Start by making your dressing. Whisk together all dressing ingredients in a small bowl or jar and set aside until needed. 

2. Into a large serving bowl add your buckwheat, top with beets, toss very gently. Scatter over herbs and pistachio, again gently toss. Drizzle with olive oil and season with salt. Toss again. 

3. Drizzle with horseradish dressing and serve. 

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SALADS GALORE…

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

CHICKEN POT PIE

RECIPE FROM the project

SERVES: 4

PREP 00:15 

COOK 00:25

Easy

WHAT'S IN IT?

2 tbsp Cobram Estate Extra Virgin olive oil

4 Lilydale Free Range chicken thigh fillets, cut into small pieces

2 tsp roast chicken seasoning

80g butter

1/2 cup flour

1 small onion, diced

2 cups chicken stock

2 cups milk

3 carrots, cut into discs 

1 1/2 cups frozen peas

1 sheet puff pastry*

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Over medium high heat cook chicken pieces in fry pan with a little olive oil and roast chicken seasoning until lightly golden. Once cooked set chicken aside.

Step 2. Add butter and onion into pan, once onion is soft add flour. Cook for 2 mins. Add chicken stock and milk. Stir and cook until sauce thickens. 

Step 3. Add chicken into white sauce pot along with carrots, and peas*. Season to taste. 

Step 4. Pour into your choice of dish, it can be a pie dish, baking dish, small ramikins - anything that can go into the oven and be baked. Top with puff pastry. Mix 1 egg with ½ cup water in a bowl. Bush on top of the pastry. Bake for 25mins or until puffed and golden. Remove from oven and allow pie to rest for 5-10mins before serving. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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ALLLLLL THE CHICKEN RECIPES HERE…

EASY VEGETARIAN PASTA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green zucchini, cut lengthways into 4mm slices

2 bunches asparagus, trimmed

2 sweetcorn cobs, husk and silks removed

1/3 cup (80ml) extra virgin olive oil, plus extra to serve

400g curly fettuccine

3 shallots, thinly sliced

2 cloves garlic, crushed

1 tbs lemon thyme leaves

½ cup (125ml) dry white wine

1½ cups (375ml) pure cream

Finely grated zest of 1 lemon, juice of ½

½ cup each mint & flat-leaf parsley, roughly chopped, plus extra to serve

Finely grated parmesan, to serve

PUTTING IT ALL TOGETHER: 

Heat a barbecue or grill pan to high heat. Lightly brush zucchini, asparagus and corn with half the oil and season. Grill corn for 10 minutes or until lightly charred all over. Cool briefly, then slice off kernels. Grill asparagus and zucchini for 3-4 minutes until charred and just tender. Cool slightly. Cut asparagus into bite-size pieces.

Bring a large saucepan of salted water to the boil and cook pasta for 2 minutes less than packet instructions. Drain, reserving ¾ cup water. Return pasta to pan and drizzle with a little extra oil and toss to coat.

Heat remaining 2 tbs oil in a frying pan over medium heat, add shallot, garlic and thyme and cook for 4 minutes or until soft. Add wine and reduce by half, then add cream and zest and simmer for 2-3 minutes. Add pasta, reserved cooking water, lemon juice, corn, zucchini and asparagus and cook for a minute to warm through. Take off heat, season and stir in herbs. Serve scattered with parmesan and drizzled with extra olive oil.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA!

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