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Beetroot Patties for Meat Free Week

Recipes by Susan’s Sumptuous Suppers

Makes 8

Ingredients:

  • 2 cups grated fresh beetroot
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup chickpea (besan) flour
  • 1 tablespoon butter or oil


Method:

– Combine the grated beetroot, salt and pepper. Set aside for at least 15 minutes to infuse. Add the chickpea flour and mix with a fork till thoroughly combined.
– Melt some of the butter in a non-stick frying pan on a medium low heat. Arrange dollops of the beetroot mixture in the pan, fixing the edges so the patties are round. Gently cook for about five minutes. When the bottom is crisp and the patty holds together, gently flip the patties over and cook on the other side. You want them to be crisp and golden on both sides.
– Remove from the pan and set aside in a warm place till you’re ready to serve.

I would recommend serving these at brunch topped with a poached egg and sprinkled with a little za’atar or sumac. For lunch serve them topped with fresh goat cheese and rocket. I would particularly recommend the goat feta in brine produced by Leaning Oak. For dinner they’d be delicious with Cypress Valley’s hot smoked trout.

Maple Glazed Sausages with Seeded Mash & Caramelised Onion

Recipe by Katherine Brown of Debacle

Ingredients:

  • 150ml maple syrup
  • 4 tbs honey wholegrain mustard
  • 1 onion, halved, thinly sliced
  • 16 (about 500g) beef chipolata sausages
  • 4 pontiac potatoes, peeled, halved
  • 30g unsalted butter
  • 1/3 cup (80ml) thin cream
  • 2 tbs chopped flat-leaf parsley


Method:

– Preheat the oven to 180°C.
– In a small bowl, combine the maple syrup with 2 tablespoons of the honey mustard and 1/3 cup (80ml) water.
– Sprinkle the onion over the base of a baking tray. Place the sausages on top and pour over the maple-syrup mixture. Roast for 30 minutes, basting with the pan juices from time to time and turning the sausages halfway through cooking.
– Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, then drain well. Return to the pan with the butter and cream, and mash well. Season to taste with salt and freshly ground black pepper. Stir in the parsley and the remaining mustard.
– Serve the sausages on the mustard mash, topped with the onions and drizzled with pan juices.

Grilled Lamb Cutlets on a Fresh Rocket & Grilled Peach Salad

Recipe by Katherine Brown of Debacle

Ingredients:

  • 200g plain yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  • Salt & ground black pepper, to taste

Rocket Salad

  • 12 lamb cutlets, trimmed
  • 1 bunch rocket, washed, dried, roughly shredded
  • 2 ripe tomatoes, halved, de-seeded, chopped
  • 3 ripe peaches, cut in to 8th 1 red onion, chopped
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1/2 lemon, juiced
  • Salt & ground black pepper, to taste


Method:

– Combine yoghurt with the ground cumin and coriander, garlic, lemon rind and juice, mint, fresh coriander, salt and pepper in a large glass or ceramic dish. Add the lamb cutlets and turn to coat with the marinade. Cover and place in fridge for 1 hour.
– To make the rocket salad, combine the rocket, tomatoes and red onion in a bowl. Combine the olive oil, balsamic vinegar, lemon juice, salt and pepper in a screw-top jar and shake well. Pour dressing over rocket mixture and toss well.
– Preheat grill on medium.
– Cook the lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking. Serve lamb cutlets with the rocket salad.

Fried Calamari with a Pea & Mint Salad and Lime Dipping Sauce

Recipe by Katherine Brown of Debacle

Ingredients:

  • 1 1/2 cups (150g) dry breadcrumbs
  • Finely grated zest of 2 lemons, plus juice of 1/2 lemon
  • 1 cup (150g) plain flour
  • 3 eggs, lightly beaten
  • 400g cleaned squid tubes, sliced into 1cm rings
  • 1 cup (300g) whole egg mayonnaise
  • 1 small garlic clove, crushed
  • 4 cornichons, chopped
  • Sunflower oil, to deep-fry

Pea & mint salad

  • 1 tbs red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (120g) frozen peas, blanched, refreshed
  • 2 Lebanese cucumbers, chopped
  • 250g punnet vine-ripened cherry tomatoes, halved
  • 1 bunch mint leaves


Method:

– Combine breadcrumbs and half the lemon zest in a bowl and season. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for 15 minutes.
– Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.
– For the salad, whisk together the red wine vinegar and olive oil and season with sea salt and pepper. Toss remaining salad ingredients with the dressing.
– Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the calamari for 1-2 minutes until golden. Drain on paper towel.
– Serve the fried calamari immediately, with the salad and lemon aioli.

Belgium Steamed Black Mussels with Fresh Bread

Recipe by Katherine Brown of Debacle

Ingredients:

  • 1 tbs olive oil
  • 1 celery stalk, thinly sliced on an angle
  • 1 small leek (white part only), halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 cup (250ml) low-carb beer
  • 1 bay leaf
  • 2 tbs lemon juice
  • 6 thyme sprigs
  • 1kg black mussels, scrubbed, debearded
  • 1/4 cup chopped flat-leaf parsley
  • 400g grainy bread, to serve


Method:

– Heat oil in a large pan over medium-high heat.
– Cook celery, leek and garlic for 1 minute until leek softens. Add beer, bay, juice and thyme. Bring to a boil.
– Add mussels, cover and cook for 5 minutes until mussels open (discard any that don’t).
– Stir in parsley.
– Serve with bread.

Asian Prawn & Mango Noodle Salad

Recipe by Karen McGuire of The Gods Cafe ANU

Ingredients:

  • 400gms King Prawns
  • Salt and ground black pepper
  • 250gms Thick rice noodles
  • 1 Large ripe Mango
  • 1/2 small red Onion thinly sliced
  • 2 Long red Chillies, halved,deseeded and sliced thinly
  • 1/2 cup Mint, roughly chopped
  • 1 cup Coriander, roughly chopped
  • 1/4 cup roasted Peanuts
  • Lime wedges to serve

Sweet chilli dressing

  • 1/3 cup sweet chilli sauce
  • 2 tbls lime juice
  • 1 tbls fish sauce


Method:

– Pre heat a greased char-grill or non stick frypan lightly season the cleaned and shelled prawns and fry for 2/3 minutes each side. When cooked transfer to a plate and cover and set aside.
– Place Noodles in a heat proof bowl and cover with boiling water and allow to stand for 3-5 minutes until tender. Drain well. Gently separate the noodles and place in a large bowl.
– Peel mango and slice of the cheeks. Slice mango cheeks into wedges lengthways. Add the mango, thinly sliced onion, chillies, mint, coriander and peanuts to the noodles. Slice the prawns in half length ways if desired and add to the salad.
– Combine dressing ingredients in a bowl and mix well until all combined. Drizzle dressing over salad, gently toss to combine and serve with a slice of lime.

Asian Fresh Spring Rolls

Recipe by Karen McGuire of The Gods Cafe ANU

Ingredients:

  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 300g cooked chicken tenderloins thinly sliced
  • 2 cucumbers cut into matchsticks
  • 1 carrot cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Dipping sauce

  • 200ml hoisin sauce
  • 1 tbls sugar
  • 50 ml water


Method:

– Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
– Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 15gm of sliced chicken along the centre of the rice paper sheet. Add a little of the noodles, cucumber, carrot, peanuts, a mint leaf and a coriander leaf. Fold in the ends and roll firmly to enclose filling. Repeat to make 20 spring rolls.
– Arrange on a platter with the dipping sauce and serve.