Vegetable Crisps

This is a really easy way to make delicious chips that are so much healthier than anything that you buy. You can add whatever spices you like to flavor the chips, or keep them simple with salt. I used root vegetables but it works equally well with potatoes, just pat them dry with paper towels before you put them on the baking try. You can slice the vegetables thinly by hand, but a mandolin makes light work of it. If you are using beetroot, wear gloves while you handle them or there will be telltale purple on your hands for the rest of the day. Make more than you think because they are seriously addictive!

2 parsnips, in ribbons (use a peeler to do this)

1 sweet potato, peeled and sliced thinly

2 beetroot, peeled and sliced thinly

oil spray (I used rice  bran oil)

salt (I always use Maldon flakes)

cinnamon

cumin

1 tbspn maple syrup

Preheat oven to 170 C. Place parsnip ribbons in a bowl. Add 1 tbsn oil, maple syrup and a generous pinch of salt. Toss to combine, then lay out on a lined baking try, taking care not to overlap the pieces. Bake for 10-15 minutes or until golden. For the sweet potato and beetroot, place rounds on lined baking trays (one for each potato, one fore beetroot). Spray with oil, sprinkle with salt. Sprinkle sweet potato with a touch of cinnamon and a smattering of salt. Sprinkle beetroot with a touch of cumin and salt. Bake for 10-15 mins or until crisp and golden.

Heirloom Carrot Salad with Fresh Figs and Maple Walnuts

This salad looks so pretty, you may just want to keep it on the table to look at. But once you try it you will see it is even more delicious than it looks. With the gorgeous hues of the carrots and pomegranate against the stark whiteness of the cheese and the pale flesh of the figs, you might initially think this salad is just about contrast of colour. But I like to roast some of the carrots and keep some raw to get a great contrast in texture too. With the crunch and sweetness of the walnuts again the delicacy of the figs and the creaminess of the cheese, every mouthful is a party.

2-3 bunches heirloom carrots (try to get different colours)

4 figs 

Seeds of half pomegranate

1/2 cup walnuts - maple roasted

handful of parsley, leaves only, chopped

handful of mint, leaves only, shredded

goats curd - as little or as much as you like

Dressing

1/4 cup peppery olive oil

1/2 tspn honey

salt & pepper

1 tbspn red wine vinegar

For maple walnuts, preheat oven to 170 deg. Place walnuts on a lined tray and roast for 8 mins. Remove from oven, drizzle with 2 tspn maple syrup, toss to combine and return to oven  for another 5 minutes. Remove and set aside to cool.

Increase oven temp to 190 degrees. Scrub or peel carrots. Place two thirds of the carrots on baking trays and drizzle or spray with olive oil and season with salt. Roast for 15 - 20 mins or until just tender. Remove from oven and allow to cool. Finely slice the remaining carrot longways (you can use a peeler and shave ribbons off the carrots alternatively).

Arrange carrots (cooked and raw) on a platter. Scatter over figs, pomegranate seeds, walnuts, herbs and dot with goats curd.

Combine ingredients for dressing and taste it. Adjust seasoning and vinegar and sweetness to your taste. Drizzle over salad. Admire your artwork. Dig in and enjoy.

Zucchini Soup with Fennel and Basil

This soup takes less than 10 minutes to prepare and about 15 minutes to cook so you can be eating a steaming bowl of this within 30 minutes of being home. It is really fast food that is really good.

4 zucchini, sliced into rounds

1 fennel, quartered and finely sliced

vegetable stock

Large handful of fresh basil leaved, shredded

In a medium saucepan, heat 1 tbsp olive oil and sauté fennel til tender (about 5 mins). Add zucchini and a generous amount of salt and pepper and toss to combine. Pour over stock to almost cover zucchini. Bring to the boil. Cover and simmer until zucchini is tender. Add basil and blend until smooth. Taste and adjust seasoning. Serve with toast with goats cheese and more fresh basil.  

Middle Eastern Meatballs (Two Ways)

There is nothing better for dinner on a cold night than these deliciously tender meatballs fragrant with middle eastern spices with a tangy lemon sauce. Enjoy them alone or serve on a bed of cous cous, quinoa or rice. For an alternative you can make the meatballs without the sauce and bbq them like small kebabs and serve with hummus, pita and fresh parsley and tomato.

Meatballs

500g mince beef

½ red onion, diced

2 tbspn parsley

2 slices of bread, crusts removed, torn into small pieces

1 egg

zest of ½ a lemon

1 tspn salt

½ tspn cumin

½ tspn cinnamon

½ tspn paprika

½ tspn pepper

Sauce

1 tbspn olive oil

½ red onion finely diced

½ tspn paprika

½ tspn ground turmeric

½ tspn cumin

½ tspn cinnamon

¼ tspn cayenne pepper

1½ cups chicken stock

2 tbspn coriander leaves, chopped

Garnish

handful parsley leaves, finely chopped

handful coriander leaves, finely chopped

juice of half a lemon

preserved lemon (skin only) or lemon zest (both optional)

For meatballs, put onion and parsley in a food processor and pulse until finely chopped. Add bread and egg and pulse again. Add meat, zest and spices and process to a thick paste.

Moisten hands and shape into small ball and place on a tray lined with baking paper. Cover and refrigerate for at least 30 mins.

To make the sauce, heat oil over low heat and slowly cook the onion until soft and golden. Add the spices and stir for a minute. Add the stock and coriander and bring to the boil. Add the meatballs to the pan, gently shaking so the are immersed in the sauce. Cover and simmer for 45 minutes. Transfer to a platter or bowl, drizzle with lemon juice, scatter over parsley, coriander and preserved lemon or zest if you desire.

Note – if you are making the meatballs to bbq, finely dice the onion and fry it in a tbspn of oil until it is soft and golden. Finely chop the parsley. Omit the bread. And mix everything in a bowl by hand instead using a food processor. Moisten hands to roll the mixture into balls, small patties or kebab shapes and refrigerate for at least 30 mins before putting them on a well oiled bbq.