Lentil fritters with labne

What you need

2/3 cup plain flour 

1 tsp baking powder

Good pinch cayenne pepper

1 teaspoon ground cumin 

1 teaspoon ground coriander 

2 eggs separated 

150 ml milk

400g can brown lentils 

2 tblsp flat leaf parsley chopped

Olive oil to fry

1 tomato chopped

1 teaspoon toasted cumin seeds

Labne:

400g natural yogurt 

1 teaspoon dried mint

1tbs chopped fresh mint leaves

What you need to do

For labne, mix together yogurt mint salt and pepper. Place in a fine sieve Lind with muslin cloth. Place over a bowl and cover with plastic wrap then place in fridge overnight. The next day transfer to a clean bowl, cover and chill until needed.

Sift flour, baking powder and spices into a bowl. Lightly whisk in egg yolks then slowly incorporate the milk. Stir in lentils chopped parsley salt and pepper. In a separate bowl whisk egg whites to soft peaks then gently fold into batter.

Heat oil in fry pan. Add one tablespoon of batter for each fritter and fry couple minutes each side. Drain on paper towel as you continue to cook in batches.

Serve topped with labne, rocke tomato cumin seeds, splash or olive oil and pomegranate molasses if desired. 

Spaghetti with fish

What you need

1fillet white fish such as blue eye cod or trevalley Chopped into pieces

1 anchovy fillet chopped

1 clove garlic crushed 

1 red chilli chopped (or dried chilli flakes)

1 tomato chopped

Flat leaf parsley chopped

Tablespoon capers chopped

Olive oil 

Salt and pepper

Spaghetti 

What to do

Bring pan of water to boil and cook your spaghetti. Meanwhile heat olive oil in fry pan, add garlic, anchovies and chilli and fry for a minute then add capers and tomato continue to cook for a few minutes then add the fish, stir and keep cooking. Add a little of the pasta water to create the sauce. Toss in the cooked spaghetti and parsley stir and dress with squeezed lemon juice, salt and pepper and drizzle olive oil. Serve with a salad. 

Lamb and Risoni Bake

What you need 

500 g diced lamb 

1 onion diced

Juice of 1 small lemon 

3 teaspoon dried oregano 

2 teaspoon ground cumin 

1 teaspoon Smokey paprika 

2 whole dried chillies 

1 cup chicken stock

2 cups tomato passata ( or tined tomato and spoon tomato paste)

Pinch sugar

1 cup dried Risoni 

Cherry tomatoes roasted to serve

Chopped parsley to serve

Thick Greek yogurt to serve

What to do

Heat oven 170 degrees. 

Put all ingredients in chasseur or casserole dish excluding Risoni and ingredients to serve. Cook in oven about 2 hours, stir occasionally check you have enough liquid. Add Risoni and cook another 20 mins Risoni should be tender and sauce thickened. Serve with cherry tomatoes parsley and yogurt. 

Chicken Cacciatore

What you need

1 chicken cut into pieces 

Olive oil 

Flour for dusting chicken

1 opinion diced

1 clove garlic crushed 

1 red capsicum diced

250 g Button mushrooms chopped 

1/4 cup wine

700g jar tomato passata 

2 cups chicken stock

1 sprig thyme

1 bay leaf

1 teaspoon dried oregano 

1 tablespoon chopped parsley 

1 tablespoon brown sugar

1 tablespoon balsamic vinegar 

Kalamata olives

What you need to do

Preheat oven to 170 degrees 

Heat oil in a chassure casserole dish and brown flour dusted chicken pieces, remove chicken, add vegetable and cook to soften.

Add the wine and cook until almost absorbed.

Add tomato, stock, herbs, sugar and vinegar and stir. Return chicken to the pan, cover and bake 1 hour or until chicken is tender and sauce thickened. Stir in the olives and serve garnished with parsley. 

Mexican Inspired Meatballs in Tomato Sauce

Smokey Mexican Meatballs with Black Bean Rice

What you need - meatballs

400 g beef mince

Teaspoon ground cumin 

Teaspoon Smokey paprika 

1 red onion diced 

Fresh coriander chopped 

1red chilli finely chopped 

Dash Frank hot sauce 

Salt and pepper 

Tomato sauce 

1red onion finely chopped 

1/2 capsicum finely diced

1 tablespoon tomato paste 

1 cup chicken stock 

1 tin tomatoes 

1 teaspoon paprika, sugar 

Salt and pepper to taste

Splash red wine vinegar

Rice n beans

1/2 cup brown rice cooked

1/2 cup white rice cooked

1 tin black beans drained

What to do 

Combine all ingredients for the meat balls and refrigerate for at least one hour to develop flavour.

For the sauce swet red onion in olive oil is saucepan. Add diced capsicum and tomato paste, fry off paste for a minute. Add splash of chicken stock and cook to swet down capsicum. Add tin tomato and remaining chicken stock, paprika, sugar, salt and pepper. Cook about 20 mins or until thickened. Finish with a splash of red wine vinegar.

Meanwhile heat heavy based fry pan, add olive oil and cook your meatballs. When cooked add tomato sauce to your meatballs and stir to combine, cook for a few minutes. 

Combine your rice and beans, reheat in microwave. 

Serve your Mexican flavoured inspired meatballs and rice topped with fresh coriander.

Enjoy