Beetroot & Chickpea Dip Quinoa, Lentil & Feta Salad Falafels
Summer recipe
ENTERTAINMENT
booklet
Rosemary, Salt & Oat Biscuits Sesame Fish Bites with Dipping Sauce French Lentils, Beetroot & Goats Cheese Tart White Bean Mash
Coconut Prawns with Chilli, Lime & Coconut Mayonnaise
Chicken with Coconut Satay Sauce Coconut Satay Sauce
1 tsp vegetable or peanut oil ½ small brown onion, finely chopped 1 garlic clove, crushed ¼ cup crunchy peanut butter ½ cup water 1 tbsp soy sauce ½ tsp brown sugar ¼ cup McKenzie’s Fine Desiccated Coconut
Serves 4 Prep 20 minutes Cooking 20 minutes
Heat oil in a saucepan over medium heat. Add onion and cook, stirring for 5 minutes or until soft and golden. Add garlic and cook for 1 minute. Remove from heat. Add peanut butter and stir to combine. Place over low heat. Add water, soy sauce, brown sugar and fine desiccated coconut. Cook, stirring, for 3 minutes or until sauce thickens. Set aside.
Chicken 600g chicken tenderloins ½ cup McKenzie’s Rice Flour McKenzie’s Salt & Pepper to taste 4 tbsp Vegetable Oil Combine rice flour, salt & pepper in a bowl. Dip chicken into mix and coat all over Heat oil in pan over medium heat adding chicken once oil is hot. Cook on both sides until lightly browned and chicken is cooked through. Serve with coconut satay sauce.
White Bean Mash 1 cup McKenzie’s Cannellini Beans 6og butter 1 tbs olive oil 1 leek, thinly sliced 2 garlic cloves, finely chopped 750g cauliflower, cut into florets 2 cups milk 1 cup chicken stock 1 tbs lemon juice 2 tsp fresh thyme
Serves 6-8 Prep 20 minutes (not including bean soaking time)
Cooking 20 minutes
(not including bean cooking time)
Cook cannellini beans according to packet directions. Heat the oil and half the butter in a large saucepan over medium heat. Cook the leek and garlic for 4 minutes or until soft. Stir in the cauliflower and cannellini beans. Add milk and stock. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until tender. Drain, reserving 2 tbs of cooking liquid. Return the cauliflower bean mix and reserved cooking liquid to the pan. Season with McKenzie’s Salt & Pepper grinder. Blend with a stick blender until smooth. Heat a small frying pan over medium heat. Cook remaining butter for 2-3 minutes or until golden. Stir in the lemon juice and thyme and spoon sauce over mash.
Quinoa, Lentil & Feta Salad 1 cup quinoa 1 cup McKenzie’s Whole Green Lentils ½ avocado ½ cup natural Greek yoghurt ¼ cup sour cream Finely grated zest and juice of 1 lemon 1 tbs extra virgin olive oil ½ cup walnuts ½ cup raisins ¼ cup McKenzie’s Toasted Desiccated Coconut* Handful wild rocket leaves 150g Danish Feta
Serves 6-8 Prep 15 minutes Cooking 30-40 minutes
Cook Quinoa & whole green lentils (separately) according to pack cooking instructions. Meanwhile, place the avocado, yoghurt, sour cream, lemon zest and juice in a food processor and process until smooth. Season with McKenzie’s Salt & Pepper grinder. Set aside *McKenzie’s Toasted Desiccated Coconut is available at independent supermarkets.
Place the quinoa, lentils and oil in a bowl. Season and toss to combine. Transfer to a serving dish, scatter over the walnuts, raisins, coconut, rocket and feta cheese. Add the avocado dressing and toss to combine.
Falafels 1 cup McKenzie’s Chick Peas Makes 25 balls Prep 10 minutes ½ cup burghul Cooking 5 minutes 2 cloves garlic, chopped (excluding standing time) 1/ 3 cup chopped fresh parsley 1 tsp Ward’s Baking Powder 2 tbs plain flour 1 tsp ground coriander 1 tsp ground cumin ¼ tsp chilli powder 4 tsp lemon juice McKenzie’s Sea Salt Grinder, to taste McKenzie’s Whole Black Peppercorn Grinder to taste Oil for deep frying Place chick peas and 3 cups water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender. Soak burghul in 1 cup of boiling water for 10 minutes and drain well. Process chick peas, burghul, garlic and parsley in a food processor to a coarse paste. Blend in remaining ingredients, except oil. Moisten hands, shape mixture into walnut sized balls. Place on a tray and leave aside for 30 minutes. Deep fry 6 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly. Drain on paper towels and serve.
Rosemary, Salt & Oat Biscuits Olive oil spray 1 ¼ cups plain flour 2 ½ tsp Ward’s Baking Powder 1 ½ cups McKenzie’s Minute Oats 3 tsp fresh rosemary, chopped ½ tsp McKenzie’s Sea Salt Grinder ¼ tsp McKenzie’s Bi-Carb Soda ¼ cup firmly packed brown sugar 100g butter, melted and cooled 2 eggs, lightly beaten
Makes 30 Prep 20 minutes Cooking 15 minutes
Preheat oven to 180oC. Spray 2 baking trays with oil to lightly grease. Combine flour, baking powder, minute oats, rosemary, sea salt and Bi-Carb in a bowl. Combine sugar, butter and egg in a bowl. Add to the flour mixture. Mix until combined. Knead to a firm dough.
For more flavour try sprinkling extra McKenzie’s Minute Oats & Sea Salt on biscuits. Serve on a cheese platter.
Sprinkle a clean surface with minute oats. Turn dough onto the oats. Use a rolling pin to roll out the dough to a 3mm thick disc. Use a 5.5cm diameter round pastry cutter to cut out shapes. Place on a prepared tray. Sprinkle with sea salt. Bake for 10-12 minutes or until light and golden. Transfer to a wire rack to cool.
Beetroot & Chickpea Dip 425g can baby beets, drained 1 ¼ cups McKenzie’s Chickpeas ¼ cup slivered almonds ¼ cup natural Greek yoghurt ¼ cup extra virgin olive oil 2 tbs lemon juice 1 garlic clove, crushed
Makes Approximately 2 ½ cups Prep 10 minutes (does not include chickpea soaking or cooking time)
Prepare chickpeas as per instructions on packet. Once cooked, allow to cool. Process drained baby beets, chickpeas, slivered almonds, Greek yoghurt, extra virgin olive oil, lemon juice and garlic in a food processor until smooth. Season with McKenzie’s Salt & Pepper Grinder. Serve with crunchy pita chips: To make pita chips, cut pita bread into triangles. Spray with cooking oil spray, season with McKenzie’s Iodised Sea Salt (grinder) and bake in a moderate oven for 15 minutes or until lightly brown and crunchy.
Sesame Fish Bites with Homemade Dipping Sauce 200g day old wholemeal bread (crusts on), chopped 4 tbs sesame seeds 4 tbs chopped continental parsley 4 tsp finely grated lemon rind 2/ 3 cup McKenzie’s Rice Flour 2 tsp Clive of India Curry Powder 3 eggs, lightly beaten 600g flathead fillets (or other firm white fish) ½ cup light olive oil
Serves 4 Prep 40 minutes Cooking 40 minutes
Homemade Dipping Sauce ¼ cup tomato sauce ¼ cup mayonnaise 1 tsp lemon juice 2 drops tobassco sauce To make the dipping sauce, mix all ingredients together in a bowl and season with McKenzie’s Salt & Pepper grinder. Set aside. Process bread until fine crumbs form. Transfer to a bowl and stir in sesame seeds, parsley and lemon rind. Mix rice flour and curry powder on a plate. Place egg in a bowl. Coat fish in flour. Shake off excess. Dip the fish, 1 piece at a time, into and egg then into crumb mixture to coat. Heat half the oil in a frying pan over medium heat. Cook half the fish, turning, for 2-3 minutes or until golden and cooked through. Repeat with the remaining oil and fish. Transfer to paper towel to drain. Serve with homemade dipping sauce.
French Lentils, Beetroot & Goats Cheese Tart Serves 6-8 Prep & Cooking time 2 hours (Includes beetroot and lentil cooking time) 1 bunch beetroot (about 5 beets), stalks trimmed ½ cup McKenzie’s French Style Lentils 1 x bay leaf 1 ½ cups water 500g pumpkin, peeled and chopped 500g plain flour 250g butter, cubed ½ - 1 cup (approx) water 1 tsp McKenzie’s Sea Salt Grinder
1 tbsp vegetable oil 4 red onions, thinly sliced 1 tbsp thyme, fresh 2 tbs balsamic vineger 2 tbsp brown sugar 10g butter 120g goats cheese Handful of rocket leaves 1 tbsp olive oil
Bring a large saucepan of water to boil. Add fresh beetroot and simmer for 30 – 45 minutes, until beetroot is tender. Remove from water, allow to cool, then peel and coarsely grate beetroot. Set aside. Add lentils, 1 bay leaf and water to a saucepan. Bring to the boil, reduce heat and simmer until tender (about 20-25 minutes) Place pumpkin on a baking tray, spray with cooking oil and bake in a preheated oven at 18o0C for 30 minutes. Meanwhile to make the pastry, place flour and butter in a food processor and blitz until the mixture resembles breadcrumbs. Combine water and salt and gradually add to food processor, blitzing until the mixture comes together in a ball. Do not add all the water if you do not need to, the pastry should just stick together. Lightly knead, wrap in plastic cling wrap and chill in fridge for 30 minutes. On a lightly floured surface, roll out pastry to 5mm thick and line a 30cm tart pan with pastry. Chill for further 15 minutes in fridge. Line pastry with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15 minutes. Remove baking paper and weights and bake for a further 10 minutes or until tart is golden and crisp. Set aside to cool. Place medium sized saucepan over medium heat, add oil. Once oil is hot, add onions and cook until softened, stirring occasionally. Reduce to low-medium heat add thyme, balsamic vinegar, sugar and butter and cook for a further 15-20 minutes until thick and jam-like consistency is achieved. Mix the grated beetroot, lentils and pumpkin into the onion mix. Set aside. To assemble tart, fill the tart with warm caramelised onion mix, top with goat’s cheese and rocket. Drizzle with olive oil.
Coconut Prawns with Chilli, Lime & Coconut Mayonnaise Serves 6-7 1 cup whole egg mayonnaise Prep 15 minutes ¼ cup McKenzie’s Chilli, Lime & Coconut Sauce* Cooking 10 minutes 1 cup McKenzie’s Rice Flour McKenzie’s Natural Australian Sea Salt Grinder McKenzie’s Whole Black Peppercorns Grinder 3 eggs, lightly whisked 215g McKenzie’s Shredded Coconut 1kg green prawns, peeled and deveined with tails intact Oil for deep frying Combine the mayonnaise and McKenzie’s chilli, lime & coconut sauce. Refrigerate. Place rice flour in bowl and season with salt and pepper. Place egg and coconut in separate bowls. Holding the prawns by the tail, dip them one by one into the flour and shake off excess. Dip prawns into the egg and then press firmly into the coconut to evenly coat. Transfer to a plate. Add enough oil in the frypan to reach a depth of around 6cm. Heat to 170°C on medium-high heat (when the oil is ready, a cube of bread will turn golden in 20 seconds). Add the prawns to the oil in batches and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining uncooked prawns. Place prawns on a serving platter and serve with lime and coconut mayonnaise. *McKenzie’s Chilli, Lime & Coconut Satuce is available at independent supermarkets.
For a lower fat dipping sauce, omit the mayonnaise. Add finely diced spring onion to McKenzie’s Chilli, Lime and Coconut Sauce.
Desserts
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Chicken with Coconut Satay Sauce
White Bean Mash
Quinoa, Lentil & Fetta Salad
vegetable or peanut oil
McKenzie’s Cannellini Beans
quinoa
1 small brown onion
butter
McKenzie’s Whole Green Lentils
1 garlic
olive oil
avocado
crunchy peanut butter
1 leek
natural Greek yoghurt
soy sauce
2 garlic cloves
sour cream
brown sugar
750g cauliflower
1 lemon
McKenzie’s Fine Desiccated Coconut
milk
extra virgin olive oil
600g chicken tenderloins
chicken stock
walnuts
McKenzie’s Rice Flour
lemon juice
raisins
McKenzie’s Salt & Pepper
fresh thyme
McKenzie’s Toasted Desiccated coconut*
Vegetable Oil
wild rocket leaves 150g Danish Feta *McKenzie’s Toasted Desiccated Coconut is available at independent supermarkets.
Falafels
Beetroot & Chickpea Dip
McKenzie’s Chick Peas
Rosemary, Salt & Oat Biscuits
burghul
Olive oil spray
McKenzie’s Chickpeas
garlic
plain flour
¼ cup slivered almonds
fresh parsley
Ward’s Baking Powder
natural Greek yoghurt
Ward’s Baking Powder
McKenzie’s Minute Oats
extra virgin olive oil
plain flour
fresh rosemary
lemon juice
ground coriander
McKenzie’s Sea Salt Grinder
1 garlic
ground cumin
McKenzie’s Bi-Carb Soda
chilli powder
brown sugar
lemon juice
100g butter
McKenzie’s Sea Salt Grinder
2 eggs
425g can baby beets
McKenzie’s Whole Black Peppercorn Grinder Oil (for deep frying)
Sesame Fish Bites with Dipping Sauce
French Lentils, Beetroot & Goats Cheese Tart
Coconut Prawns with Chilli, Lime & Coconut Mayonnaise
wholemeal bread (day old)
bunch beetroot (about 5 beets) McKenzie’s French Style Lentils bay leaf 500g pumpkin plain flour 250g butter McKenzie’s Sea Salt Grinder vegetable oil 4 red onions fresh thyme balsamic vineger brown sugar 120g goats cheese rocket leaves olive oil
whole egg mayonnaise McKenzie’s Chilli, Lime & Coconut Sauce* McKenzie’s Rice Flour McKenzie’s Natural Australian Sea Salt Grinder McKenzie’s Whole Black Peppercorns Grinder 3 eggs McKenzie’s Shredded Coconut 1kg green prawns (peeled)
sesame seeds continental parsley lemon rind McKenzie’s Rice Flour Clive of India Curry Powder 3 eggs 600g flathead fillets (or other firm white fish) light olive oil tomato sauce mayonnaise lemon juice tobassco sauce
*McKenzie’s Chilli, Lime & Coconut Sauce is available at independent supermarkets.