THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
03
NO. W E E K LY P L A N N E R R E C I P E S Welcome to the Fête/Life Project – a collection of helpful, useful and practical articles that can be applied to life at any time, but especially now. Sourced from the many magazines we have released, our message has never been more relevant or needed by our community today… let’s embrace the simple life and treasure what is truly important – human connection, community, self care and pure acts of kindness. SUPPORT WHEN YOU NEED IT MOST /
If you think these stories can uplift or help someone else, please share our project and spread the love.
FETELIFE.COM.AU / INSTAGRAM.COM/FETE_LIFE / #THEFETELIFEPROJECT
104
FETEPRESS.COM.AU / ISSUE NO. 18
photographs / intro duction J A N E C A M E R O N
F O O D / W E E K LY P L A N N E R Health coach, Erica Amari Rushbrook, sees it first hand – strung-out, time poor people wanting to make healthy choices but not knowing how make positive changes in their lives. Her weekly plan of weeknight meals is a great place to start – nutritious, delicious and easy enough for the kitchen novice (or exhausted mum!). ERICAAMARIWELLNESS.COM
ALMOND CRUSTED PORK SCHNITZELS / S T E A M E D B E A N S / G O L D E N M AYO N N A I S E / Recipe by Erica Amari Rushbrook INGREDIENTS
METHOD
800G PORK SCHNITZELS
Lay the schnitzels on a chopping board and pat dry with paper towel. Season well on both sides with salt and pepper.
S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 3/4 CUP ALMOND MEAL OR BREADCRUMBS (THIS WOULD MAKE THE MEAL NON-GLUTEN-FREE) 1 TEASPOON GROUND CORIANDER 1 TEASPOON GROUND CUMIN 3/4 CUP COCONUT FLOUR OR PL AIN FLOUR (THIS WOULD MAKE THE MEAL NON-GLUTEN-FREE) 2 EGGS, BEATEN 1 / 2 C U P B E S T-Q U A L I T Y S T O R E-B O U G H T O R H O M E-M A D E M AY O N N A I S E 1/2 TEASPOON GROUND TURMERIC 1/2 CUP COCONUT OIL 500G GREEN BEANS TO SERVE 1 LEMON, QUARTERED SERVES 4 / KILOJOULES PER SERVE / 4810KG TOTAL FAT PER SERVE / 83.6G SODIUM PER SERVE / 301MG CARBOHYDRATES PER SERVE / 12.7G PROTEIN PER SERVE / 69.3G
In a bowl mix together the almond meal (or breadcrumbs), with the coriander and cumin. To crumb the schnitzels begin by coating each schnitzel with coconut flour (or plain flour). Next, dip each schnitzel – one at a time – into the egg mixture. Then coat with the almond meal mix. Ensure each schnitzel is well coated with almond meal, before placing on a clean plate. Repeat this process until all the schnitzels are crumbed with the almond meal mixture. Place the schnitzels in the fridge until ready to cook. They can be prepared the day before. While the schnitzels chill, prepare the golden mayonnaise by mixing the mayonnaise with the turmeric and stirring well. Set aside. To cook the schnitzels heat the oil in a deep frying pan, over medium- high heat. When the oil is hot gently transfer the schnitzels into the oil. This is best done in batches. Cook the schnitzels for 3-4 minutes before gently flipping. Cook for another 2 minutes on the other side or until golden brown, crispy and the pork is cooked through. Place on a plate to rest.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
While cooking the schnitzels, bring 5cm of water to boil in a medium saucepan. Place the beans in a steamer basket for 3-5 minutes. Remove from the heat, drain and serve with the schnitzels and a generous tablespoon of golden mayonnaise and a quarter of lemon if desired.
food / W E E K LY P L A N N E R R E C I P E
LEMON ROASTED CHICKEN / POTATOES AND HERBY PEAS / Recipe by Erica Amari Rushbrook
INGREDIENTS
METHOD
4 LARGE CHICKEN MARYLANDS
Bring the chicken pieces to room temperature by sitting on the bench for 10-30 minutes.
OR CHICKEN THIGHS ON THE BONE S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 2 TABLESPOONS BUT TER + EXTRA 2 TABLESPOONS BUT TER 4 L ARGE ROASTING POTATOES, CHOPPED
Season well with salt and pepper. Preheat the oven to 220oC.
2 TEASPOONS MIXED HERBS, CHOPPED (MINT, PARSLEY, CORIANDER)
Melt the butter in a heavy frypan. When melted lay the chicken pieces in the frypan, skin side down. Cook for 3-4 minutes until the skin is brown and crisp. Turn each piece over and brown on the other side for a further 3-4 minutes.
1 CUP CHICKEN STOCK
Transfer the chicken to a roasting dish.
1 TEASPOON DIJON MUSTARD
Add the potatoes to the frypan and allow to brown for several minutes. When the potatoes have a slight brown colour arrange them in the roasting dish around the chicken pieces.
(PLUS AN ADDITIONAL 4 POTATOES FOR THURSDAY’S DINNER) 1 TABLESPOON OLIVE OIL 4 SPRINGS LEMON THYME
1/2 LEMON, JUICE 2 CUPS FROZEN PEAS SERVES 4 / WITH YOGHURT KILOJOULES PER SERVE / 2210KG TOTAL FAT PER SERVE / 26.6G SODIUM PER SERVE / 13400MG CARBOHYDRATES PER SERVE / 44.6G PROTEIN PER SERVE / 17.3G
Drizzle the chicken and potatoes with a little olive oil and a generous amount of fresh lemon thyme. Put the chicken and potatoes into the oven and cook for 30-35 minutes, turning after 15 minutes, basting occasionally with the pan juices. At this point you may also like to peel the additional 4 potatoes for the Fish Pie recipe on Page 111 and add them to the oven for roasting on a separate tray. Mix the remaining 2 tablespoon of butter with chopped herbs and mustard. Set aside. When the chicken and potatoes are cooked, transfer to a warm plate to rest. In the roasting tray remove any stalks of lemon thyme from the pan juices and place the roasting tray on the stove over a medium heat. Add the chicken stock, mustard and lemon juice. Stir until well combined. Allow the juices to simmer for 3-4 minutes. Cook the peas in boiling water, following packet instructions. Drain. Add in the butter. Stir until the peas are well coated with the herb butter. Serve the chicken with the potatoes, peas and a drizzle of the sauce.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
ISSUE NO. 18 / FETEPRESS.COM.AU
107
food / W E E K LY P L A N N E R R E C I P E
PEA AND CAULIFLOWER SOUP / PESTO AND CHEESE TOASTIES / Recipe by Erica Amari Rushbrook
INGREDIENTS
METHOD
3 TABLESPOON BUT TER
In a large pot gently melt 1 tablespoon of butter over medium heat. Add the onion and then garlic. Sauté until soft for approximately 5 minutes. Add the stock and bring to the boil. Add the peas and cauliflower and return to the boil.
+ EXTRA 3 TABLESPOONS BUT TER 1 M E D I U M B R O W N O N I O N, F I N E LY D I C E D 2 GARLIC CLOVES, MINCED 7 5 0 M L H O M E-M A D E O R Q U A L I T Y S T O R E-B O U G H T C H I C K E N S T O C K 750G FROZEN PEAS 250G FROZEN CAULIFLOWER S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 8 SLICES WHOLEGRAIN SOURDOUGH BREAD, SLICED 2 TABLESPOONS BASIL PESTO 1 CUP COLBY CHEESE, GRATED
TO SERVE FRESH MINT TO GARNISH (OPTIONAL) 4 TABLESPOONS NATURAL GREEK YOGHURT SERVES 4 / KILOJOULES PER SERVE / 1960KG TOTA L FAT P E R S E R V E / 21.1G SODIUM PER SERVE / 1320MG CARBOHYDRATES PER SERVE / 38.8G PROTEIN PER SERVE / 24.2G
When the vegetables are just cooked remove the pot from the heat. Add in the 2 tablespoons of remaining butter and season to taste. Blend the soup with a stick blender or in batches in a blender until velvety smooth. Keep warm on low heat while you make the toasted sandwiches. To make toasties generously coat 8 slices of sourdough with 3 tablespoons butter. Spread four slices of bread, on their non-buttered side, with pesto, and then sprinkle with grated cheese. Top with the remaining four slices of bread to make the sandwich, buttered side facing outward. Heat a fry pan to medium, place the sandwiches in the pan. Gently flip after 2 minutes. The toasties are ready when the bread is golden and crispy and the cheese is melted. Serve the toasties along with bowls of the soup, garnished with yoghurt and mint if desired.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. T am Breakfast Bowl in Black $14.95, countryroad.com.au 03. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 04. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
ISSUE NO. 18 / FETEPRESS.COM.AU
109
110
FETEPRESS.COM.AU / ISSUE NO. 18
food / W E E K LY P L A N N E R R E C I P E
SALMON AND SWEETCORN PIE / Recipe by Erica Amari Rushbrook
INGREDIENTS
METHOD
2 TABLESPOONS BUT TER
Preheat the oven to 180oC.
2 TABLESPOONS PL AIN FLOUR (OR PL AIN GLUTEN-FREE FLOUR) 6 0 0 M L F U L L-C R E A M M I L K 1 TEASPOON DIJON MUSTARD 1/2 CUP COLBY CHEESE, GRATED + EXTRA 4 TABLESPOONS CHEESE 200G CAN CREAMED CORN 1/2 CUP FROZEN SWEET CORN 2 X 200G TINS SKINLESS, BONELESS WILD-CAUGHT PINK SALMON 1 ZUCCHINI, GRATED 4 COLD ROASTED POTATOES (FROM THE LEMON ROASTED CHICKEN RECIPE ON PAGE 106) OR 2 CUPS POTATO MASH S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
TO SERVE F L AT-L E A F PA R S L E Y, C O A R S E LY C H O P P E D FRESH BREAD, SLICED SERVES 4 / DOES NOT INCLUDE BREAD KILOJOULES PER SERVE / 2710KG TOTAL FAT PER SERVE / 22.3G SODIUM PER SERVE / 573MG CARBOHYDRATES PER SERVE / 67.8G P R OT E I N P E R S E R V E / 40.4 G
Start the pie by making a white sauce – over low heat, melt the butter in a saucepan. Add in the plain flour. Mix until the flour and butter form a ball. Slowly add in 100ml of milk whisking vigorously until the whole mix becomes a smooth sauce. Repeat with the remaining milk, adding 100ml at a time to the sauce. Once all the milk has been incorporated into the roux, allow the mix to thicken by bringing it to the boil. Remove from heat. Mix in mustard, grated cheese, creamed corn, sweetcorn, well-drained salmon and grated zucchini. Stir until well combined. Taste and season. Pour this mix into a baking dish. Top the pie with thinly sliced roast potatoes or mashed potato. Cook the pie for 15 minutes until the potatoes are crispy and the salmon mixture is bubbling. Top with 4 tablespoons grated cheese and allow to brown for 5 minutes in the oven. Sprinkle with parsley before serving. If desired, serve with a green salad, dressed with a simple vinaigrette or slices of fresh bread.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. T am Breakfast Bowl in Black $14.95, countryroad.com.au 03. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 04. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
food / W E E K LY P L A N N E R R E C I P E
TURKEY FA JITAS / GUACAMOLE / SL AW Recipe by Erica Amari Rushbrook
FRESH INGREDIENTS
METHOD
1/4 G R E E N C A B B A G E , F I N E LY S H R E D D E D
Prepare the slaw by adding both the cabbages to a large bowl. Top with the mayonnaise and mustard. Mix well, season and set aside.
1/4 R E D C A B B A G E , F I N E LY S H R E D D E D 4 TA B L E S P O O N S B E S T-Q U A L I T Y S T O R EB O U G H T O R H O M E-M A D E M AY O N N A I S E 1 TEASPOON DIJON MUSTARD S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 1 MEDIUM AVOCADO 1/2 LIME, JUICED + EXTRA 1/2 LIME, JUICED 800G TURKEY BREAST FILLETS, SLICED INTO 1CM WIDE STRIPS 2 TEASPOON SWEET PAPRIKA 2 TEASPOON GROUND CORIANDER 2 TEASPOON GROUND CUMIN 2 MEDIUM ONIONS 4 TABLESPOONS COCONUT OIL
TO SERVE 1 PACKET CORN FA JITAS 1 CUP COLBY CHEESE, GRATED FRESH CORIANDER, TO GARNISH SERVES 4 / DOES NOT INCLUDE SLAW KILOJOULES PER SERVE / 6570KG TOTAL FAT PER SERVE / 62G SODIUM PER SERVE / 932MG CARBOHYDRATES PER SERVE / 150G PROTEIN PER SERVE / 77.6G
Next prepare the guacamole, by mashing the avocado in a bowl with the juice of 1/2 lime, salt and pepper. Cover in the fridge. To prepare the turkey, mix the turkey slices with the paprika, coriander, and cumin. Finely cut the onion into strips and add to the turkey. In a large frypan over medium high heat, melt the coconut oil. Add in the turkey and onion mix, stir well. You may need to turn the heat down to medium to stop the spices burning. After 5-6 minutes, or until the turkey is cooked and the onions are soft, squeeze in the juice of the remaining 1/2 lime. Cook for another minute. Take the turkey off the heat and transfer to a warm bowl to rest. Just before serving, warm the fajitas in the microwave or in a low oven, following the instructions on the packets. Serve the fajitas at the table with turkey, guacamole, slaw, grated cheese and fresh coriander leaves.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au
ISSUE NO. 18 / FETEPRESS.COM.AU
113