Chicken with chickpeas, cumin and turmeric

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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

Chickpeas:
2 cans chickpeas, drained … Read more »

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Watermelon curry

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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 until … Read more »

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Miso roasted pumpkin

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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.

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Moodji Garden Vegetable Fritters

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Bermagui Preschool

‘We grow vegetables and plants in the Moodji Garden. We harvest what we grow and make yummy food to eat.’ Micah

Here’s what you will need:
2 potatoes, grated
1 carrot, grated
2 zucchini, grated
Kernels from 2 fresh corn cobs
1 onion, chopped
½ cup SR flour
½ teaspoon salt
¼ cup chopped parsley
3 eggs separated
2 tablespoons olive oil

Here’s what to do:

Peel potatoes and … Read more »

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Zucchini and pea fritters

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Jody Vassallo

1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint

Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.

Heat oil in a frying pan … Read more »

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Marinated chicken with coconut chutney

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Jody Vassa

A few things about these drummies. Firstly, to ensure they cook evenly on the BBQ, make sure you score the thickest part of the leg. A couple deep diagonal cuts will do. Dilute the yoghurt a little as it helps the marinade stay on the chook. Lastly, make extra chutney as it is divine and tastes  great on everything, and it is suitable for all doshas, which is a bonus!

1kg chicken drumsticks, scored … Read more »

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