Tried and tested dinner suggestions from the Triangle Team. Who can resist a simple pumpkin soup followed by Bhagya’s new favourite chicken dish and finishing up with the ever-popular Lemon Delicious Pudding. All winter favourites that are comforting and perfect for sharing.
Chicken marinade: 1.6 kg chicken thighs, bone in Kosher salt and freshly-ground pepper ¾ cup full-fat Greek yoghurt 2 tablespoons fresh lemon juice 1 teaspoon ground turmeric
https://thetriangle.org.au/wp-content/uploads/2021/05/913c257Sheet-pan-chicken-with-chickpeas-cumin-and-turmeric.jpg486389Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2021-05-31 16:58:002021-05-31 16:58:00Chicken with chickpeas, cumin and turmeric
Ingredients: 80g butter, softened 175g caster sugar Finely grated rind of a large lemon 4 eggs, separated 1 cup milk 3 tbsp (50g) SR flour, sifted 4 tbsp lemon juice
Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in … Read more »
1 cup pitted dates ½ cup tahini 2 tablespoons coconut oil (room temperature) ½ teaspoon ground cardamom (optional) sprinkling of flakes of sea salt
Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste. Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle … Read more »
1 tsp each ground turmeric, ground chilli and coriander seeds 3 garlic cloves, finely chopped 1 kg watermelon flesh, cut into 2 cm cubes 1 tbsp vegetable oil 1 tsp cumin seeds 10-12 fresh curry leaves Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound … Read more »
1 tbsp shiro (white) miso 2 tbsp light soy sauce 1 tbsp sunflower oil ½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C. Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.
Chicken with chickpeas, cumin and turmeric
/in Mains, Recipes /by Debbie WorganChicken marinade:
1.6 kg chicken thighs, bone in
Kosher salt and freshly-ground pepper
¾ cup full-fat Greek yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground turmeric
Chickpeas:
2 cans … Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie WorganIngredients:
80g butter, softened
175g caster sugar
Finely grated rind of a large lemon
4 eggs, separated
1 cup milk
3 tbsp (50g) SR flour, sifted
4 tbsp lemon juice
Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in … Read more »
Roast Pumpkin Soup
/in Recipes, Soups /by Debbie Worgan1 kg peeled, deseeded pumpkin
1 medium parsnip, peeled
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely chopped
2 cloves garlic, minced
generous pinch ground nutmeg
1 teaspoon ground cumin
Salt and pepper to taste
1 litre chicken or vegetable stock
Cream, sour cream or yoghurt for serving
Method:
Chop pumpkin and parsnip into evenly sized pieces. Place on a baking tray, … Read more »
Tahini-Date Salted Fudge
/in Desserts, Recipes /by Bhagya½ cup tahini
2 tablespoons coconut oil (room temperature)
½ teaspoon ground cardamom (optional)
sprinkling of flakes of sea salt
Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste.
Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle … Read more »
Watermelon curry
/in Mains, Recipes /by Bhagya3 garlic cloves, finely chopped
1 kg watermelon flesh, cut into 2 cm cubes
1 tbsp vegetable oil
1 tsp cumin seeds
10-12 fresh curry leaves
Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound … Read more »
Miso roasted pumpkin
/in Mains, Recipes /by Bhagya2 tbsp light soy sauce
1 tbsp sunflower oil
½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C.
Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.