It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 26th June - 6th July 2017


Lemon Drizzle Cake

Thank You All Recipes Australia

Ingredients:
125g butter or margarine
125g caster sugar
2 eggs
185g self raising flour
a pinch of baking powder
1 lemon, rind grated and juiced
1/4 cup milk, or as needed
4 tablespoons icing sugar

Method:
1. Grease and line 20cm deep cake tin. Preheat oven to 160 degrees C.
2. Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
3. Put into tin and bake for about an hour until well risen and springy to touch.
4. Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
5. As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it.
6. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.

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Roast Chicken & Leek With Sage Gravy

Thank You Tracey Meharg

Ingredients:
3 leeks, trimmed, thickly sliced
500g mixed mushrooms
8 Chicken thighs
100g butter, chopped
1/4 cup extra virgin olive oil
1/2 cup red wine vinegar
500g butternut pumpkin (original recipe uses kent)
cut into wedges, roasted (skin on) to serve
1 bunch of broccolini
Sage Gravy
1/4 plain flour
3 cups salt-reduced chicken stock
2 tbsp fresh thyme leaves
1/4 cup fresh sage, finely chopped

Method:
1. Preheat oven to 200C/180C fan-forced.
2. Place leek and mushroom in a large flameproof roasting pan. Toss to combine. Arrange chicken over vegetables. Dot with butter. Pour over oil and vinegar. Season.
3. Bake for 50 minutes or until chicken is golden brown and cooked through.
4. Transfer chicken and leek mixture to a serving plate, leaving 1/4 cup pan juices in pan. Cover chicken loosely with foil to rest.
5. Meanwhile, make Sage gravy: Place the roasting pan over medium-low heat. Add flour to pan juices, whisking until smooth and combined. Whisk in stock and sage. Cook, whisking constantly, for 5 minutes or until gravy comes to a simmer and thickens.
6. Stir in thyme. Season with pepper.
Serve chicken and leek mixture with gravy, pumpkin and broccolini.

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Tofu & Chickpea Curry With Spring Greens

Thank You Jamie Oliver

Ingredients:
1 red onion
3 cloves of garlic
200g tofu
1 fresh red chilli
200g thin shallots
1 tbsp olive oil (original recipe uses vegetable)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp cayenne pepper
1 tbsp turmeric
1 400gm of chickpeas
2 tsp paprika
2 tsp garam masala
1/2 a lemon
2 tsp ground cumin (original recipe uses cumin seeds)

Method:
1. Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest.
2. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
3. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
4. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
5. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry.
6. Add the tofu. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
7. When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.

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