Home & Lifestyle Summer 2019

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Ingredients 2 cups rock salt 24 oysters, shucked 2 tblsp Worcestershire sauce 175 g thin rahers rindless bacon, diced 2 tblsp flat-leaf parsley leaves, chopped lemon wedges to serve Method: 1. Pre-heat grill on medium- high heat. Oysters Kilpatrick

Serves 4

Olive tapenade chicken

Place rock salt, in a thick layer, on a baking tray or heatproof dish. Arrange oysters (in their half shells) on rock salt. 2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 mins or until bacon is crisp.

Ingredients 200g pitted green olives (1 1/2 cups) 2 garlic cloves chopped 1/4 cup extra virgin olive oil

1/4 cup chopped parsley 3 tblsp minced shallots 1 lemon, zested and juiced 4 chicken breasts, skin on

Method Pre-heat oven 200c. Line a large roasting pan with baking paper. 1. In food processor add olives, 2 tblsp olive oil, parsley, shallots, lemon zest, salt and pepper, garlic and lem- on juice. Process to a smooth paste. 2. In grill pan, cook chicken skin side down over medium-high, 3 minutes per side until golden. 3.Place skin side up in prepared pan. Spread olive tapenade over chicken and roast in oven for 6 to 8 mins until cooked through. 5. Place the rice, onion mixture, lentils, fetta, baby spinach and walnut in a large bowl and stir to combine. Season. 6. Use a spoon to remove pumpkin seeds and membrane and discard. Scoop out flesh, leaving a 2cm-thick shell. 7. Divide rice mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter. Cut into slices and serve with tomato chutney. Transfer to platter and allow to rest.

Salmon with pomegranate and herb crumb

Sprinkle with parsley. Serve with lemon.

Ingredients: 1/2 pomegranate Boneless salmon fillets 4 tblsp extra virgin olive oil salt and freshly ground black pepper 1/3 cup flat leaf parsley shredded 1/2 cup walnuts, toasted, roughly chopped Finely grated, lemon zest and juice of 1 lemon 1/2 long red chilli, finely diced Method: 1. Using a wooden spoon tap pomegranate over large bowl to capture seeds and juice. 2. Pre-heat oven 180 c - Line oven tray with baking paper. Arrange salmon on prepared tray in a single layer and drizzle over 1/2 oil. Season. Bake 10 mins. 3. Meanwhile to make the crumb put onion, mint, parsley and walnuts in a bowl, stirring to combine. 4. To make dressing, put lemon zest and juice, chilli and remaining oil in a jug. Add pomegranate seeds and juice, mixing to combine. 1/2 red onion, very finely diced 1/3 cup mint leaves shredded

Rice & Feta stuffed pumpkin

INGREDIENTS 2kg butternut pumpkin, halved lengthways 2 tbs olive oil 1/2 cup (50g) walnuts 1/2 cup (100g) brown rice 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 tsp finely chopped rosemary Pinch of ground cinnamon 400g can lentils, rinsed, drained 100g fetta, crumbled 30g baby spinach leaves, chopped Tomato chutney, to serve METHOD 1. Preheat oven to 190°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with half the oil.

Roast for 1 1/4 hours or until just tender. Set aside to cool.

2. Meanwhile, arrange the walnuts on a baking tray and roast with the pumpkin for 3-5 mins or until toasted. Set aside to cool. Coarsely chop. 3. While the pumpkin is cooking, cook the rice in a saucepan of boiling water for 30 mins or until tender. Drain well. 4. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the rosemary and cinnamon.

5. Drizzle over salmon fillets then spoon crumb onto each piece.

Serve with lemon, yoghurt and remaining dressing on the side.