Innholdsfortegnelse for Midweek dinners i delicious. Cookbooks

MIDWEEK MEALS ARE all about maximum flavour and satisfaction with minimum fuss. They’re what we want to eat after a hectic day, the signal to our minds and bodies that it’s time to stop and relax. And that’s what this cookbook is all about. We’ve created a collection of recipes that fit the bill, whatever you need. Fancy a meal that’s quick and light, but still knocks it out of the park? What about something hearty slow cooking in the oven, or slow-cooker ready to make dinnertime easy? Need something impressive yet effortless? This cookbook ticks all those boxes. Light meals start on page 8. From simple seafood and warming soups to gourmet jaffles and wrap stars, they’re all here. If you like to work your barbecue year round (and…

PREPARE AN ASSORTMENT OF SIDES, EACH DESIGNED TO SHOW OFF BEAUTIFULLY GRILLED WHOLE SNAPPER. THEN ALL YOU NEED IS A STACK OF TORTILLAS AND COLD DRINKS SPICED LAMB SKEWERS WITH CAULIFLOWER TABBOULEH SERVES 4-6 This recipe blitzes cauliflower into rice-like grains to use in the tabbouleh in place of the usual bulgur. 500g lamb leg, diced¼ cup (60ml) extra virgin olive oil2 tsp each ground cumin and corianderJuice of 1½ lemons, remaining half reserved1 small head cauliflower, cut into florets, small leaves reserved200g cherry tomatoes, halved2 long green shallots, finely chopped1 bunch flat-leaf parsley, stalks and leaves finely chopped2 cups mint leaves, finely chopped½ tsp ground cinnamon⅓ cup (90g) tahini Place the lamb, 1 tbs oil, cumin, coriander and juice of ½ lemon in a bowl. Season with salt flakes…

THIS GLORIOUS BAKE IS ALL CREAMY AND INDULGENT. THEN JALAPENO COMES TO THE PARTY WITH PLENTY OF KICK CREAMY, SAUCY ELEMENTS LIFT SATISFACTION LEVELS IN A SNAP. TAKE THIS GREEN GODDESS DRESSING THAT INSTANTLY UPGRADES GRILLED VEG SPICED MUSHROOM MOUSSAKA WITH HALOUMI BÉCHAMEL SERVES 8 10g dried mushrooms⅔ cup (100g) plain flour2 medium (about 800g) eggplants, cut into 8mm-thick slices⅓ cup (80ml) extra virgin olive oil, plus extra to shallow-fry1 each onion, carrot and celery stalk, finely chopped140g tomato paste4 garlic cloves, roughly chopped400g Swiss brown mushrooms1 bunch oregano800g canned whole tomatoes2 cups (500ml) vegetable stock1½ tsp each allspice and dried chilli flakes2 tsp each ground coriander and smoked paprika50g unsalted butter, chopped HALOUMI & OREGANO BÉCHAMEL 60g unsalted butter60g plain flour800ml milkPinch ground nutmeg250g haloumi, coarsely grated1 tbs dried…

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WEEKDAY ENTERTAINING With our get-ahead tricks and fuss-free prep, deliver a stunner of a dinner for midweek guests. Roasted tomato & capsicum soup with feta, p 88 Gruyere, potato, caramelised onion and rocket tart, p 74 Roasted chicken in tomato and tarragon ragu, p 65 Oregano pickled red cabbage, p 35 Chai latte honey mousse, p 126 SEAFOOD BANQUET Look to the ocean to provide the goods for an indulgent menu that transforms dinner into a special occasion. Pancetta & clams, p 24 Roast snapper with crispy sage breadcrumbs, p 104 Maple-glazed salmon & greens, p 14 Lime & chilli calamari, p 55 Atayef with ashta (Lebanese pancakes with cream), p 129 HOME-STYLE ITALIAN Get cosy and put feel-good food front and centre with dreamy Italian flavours. Asparagus risotto with…

SLIGHTLY CRISPY, FRAGRANT RICE SERVES AS THE IDEAL BASE FOR FRESHLY PICKED CRAB AND DELICATELY BALANCED FLAVOURS IN THIS EASY DISH GARLICKY FRIED RICE WITH CRISPY PORK SERVES 4 ⅓ cup (80ml) peanut oil4 garlic cloves, thinly sliced300g pork mince¼ cup (80g) chilli bean sauce1 bunch garlic chives, chopped4 cups (580g) cooked long grain or jasmine riceFried eggs, to serve Heat oil in wok over medium-high heat. Add the garlic and cook for 2-3 minutes until golden. Remove garlic using a slotted spoon and set aside. Add mince to the wok with the garlic-infused oil and cook, breaking up mince, for 6-7 minutes until lightly caramelised. Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add the chives and rice and cook, tossing in the pan,…

LET THE OVEN WORK ITS MAGIC FOR THIS WEEKNIGHT SPREAD. SIMPLY ARRANGE THE INGREDIENTS ON TRAYS, BAKE AND DINNER IS SERVED! PORK BELLY AND HARISSA TAGINE SERVES 6 Our cover recipe includes two methods for cooking: either slow-braising in the oven or cooking in the slow cooker. Either way, make sure to marinate the pork first for at least 4-5 hours. Begin this recipe at least 7 hours ahead. 1.25kg skinless pork belly, cut into 5cm pieces70g good-quality harissa paste2 tbs extra virgin olive oil, plus extra to drizzle2 red onions, thinly sliced3 garlic cloves, crushed20g baharat spice mix¼ cup (35g) plain flour4 cups (1L) good-quality beef stock½ bunch flat-leaf parsley, finely chopped400g can chickpeas, drained, rinsed½ bunch silverbeet, stalks removed, cut into 5cm pieces Place the pork and harissa…

CHEESE TOASTIE FOR DINNER? SIGN US UP! GIVE IT AN UPGRADE WITH HERBY PESTO, SAUERKRAUT AND AN OUTRAGEOUS AMOUNT OF CHEESE SLOW-COOKED LAMB IS THE STAR OF THESE GENEROUSLY FILLED PITAS, WITH BASIL THE SECRET WEAPON IN THE MUST-MAKE TZATZIKI MAPLE-GLAZED SALMON & GREENS SERVES 4 1 tbs maple syrup1 tbs wholegrain mustard1 tbs tamari sauce400g piece skinless salmon, pin-boned½ tsp each black and white sesame seeds, mixed, plus extra to serve1 bunch asparagus, trimmed1 bunch broccolini, trimmed, thicker stems cut in half lengthways2 tbs avocado oil (or extra virgin olive oil)Juice of ½ lemon, remaining cut into wedges, to serve1½ cups mixed coriander and mint leavesMixed salad leaves and sauerkraut (optional), to serve Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl.…

LAMB SHANKS ARE SLOW BRAISED WITH THE PUMPKIN TO MAXIMISE FLAVOUR AND CREATE AN OUT-OF-THIS-WORLD RAGU PRAWN, COD & MUSSEL RAGU SERVES 4-6 2 tbs extra virgin olive oil100g unsalted butter, chopped4 eschalots, thinly sliced3 garlic cloves, finely chopped2 medium fennel bulbs, trimmed, finely chopped1 tbs finely chopped chives and dill, plus extra dill sprigs, to serve½ cup (125ml) white wine60g plain flour6 cups (1.5L) good-quality fish or vegetable stock1½ cups (120g) finely grated parmesan16 large pot-ready black mussels, drained16 large green king prawns, peeled, deveined, tails intact700g skinless blue eye trevalla fillets or other firm white fish, cut into 5cm pieces400g fresh lasagne sheets, cut into 5cm-wide strips, or thick pasta, cookedWarmed baguette, to serve Heat the oil and butter in a large heavy-based saucepan over medium-high heat. Add…

ADD EXTRA DEPTH AND DIMENSION TO MUD CAKE WITH THIS CARAMEL SPIN, WHICH IS AIDED AND ABETTED BY THE FLAVOURS OF SWEET BANANA AND RICH PEANUT BUTTER SPICED PEAR STRUDEL SERVES 8-10 Begin this recipe 1 day ahead. ¼ cup (40g) raisins½ cup (80g) sultanasFinely grated zest of 1 lemon and 1 orange¾ cup (105g) currants1 tsp each ground cinnamon and ground mixed spice½ tsp ground nutmeg90g brown sugar¼ cup (60ml) dark rum¼ cup (35g) slivered almonds250g unsalted butter, melted70g fresh breadcrumbs1 tbs plain flour16 sheets filo pastry½ cup (50g) flaked almondsIcing sugar, to dustCream, to serve STEWED APPLES & PEARS 30g unsalted butter2 Granny Smith apples, peeled, cored and sliced3 Packham or Beurre Bosc pears, peeled, cored and sliced150g caster sugar Combine the raisins, sultanas, lemon and orange zest,…