Courtney Roulston makes a simple and delicious roast pumpkin dish that can work as a main or a side
And on Wednesday, Courtney Roulston made a simple and delicious dish that can work as a main or a side.
See recipe:
SERVES 4-6 AS A SIDE
Recipe By Courtney Roulston for Sunrise Feat Kent Pumpkin 23rd July
This can be served as a side dish or a vegetarian main. This technique with the pumpkin has minimal prep involved and heroes the shape and sweetness of Kent pumpkin. Leaving the skin on to roast it to protect the flesh, but to also keep in all the nutrients.
The chilli dressing makes more than you need for this recipe, but it can be used for dumplings, noodles, fried eggs etc.
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
1 whole medium sized Kent pumpkin
Sea salt and pepper to taste
2 tablespoons olive oil
1 cup Greek yoghurt to serve
1 cup fresh mint, leaves picked (you can also use coriander, parsley or chives)
¼ cup dill sprigs to serve
Chilli dressing
1 tablespoon dried chilli flakes
1 teaspoon whole cumin seeds, gently crushed
2 cloves garlic, finely chopped
1/3 cup (80ml) light olive oil
¼ cup roast almonds, roughly chopped
Pickled onions
2 red onions, peeled, sliced
¾ cup white wine vinegar
2 tablespoon white sugar
Method
Step 1. Pre heat the oven to 180 degrees C. Slice the pumpkin in half horizontally, Scrape out the seeds with a spoon then place onto a lined oven tray flesh side up. Sprinkle with oil and a pinch of salt and pepper then roast in the oven for 50 minutes, or until he pumpkin is tender on the inside and caramelized on the outside.
Step 2. While the pumpkin is cooking, toss 1 teaspoon of salt through the sliced onions then place them into a heat-proof bowl or jar. Heat the vinegar, sugar and 1/3 cup of water in a small saucepan until nearly boiling. Pour the hot mixture over the onions then set aside to pickle at room temperature for 15-20 minutes.
Step 3. For the chilli dressing, heat the oil in a small pot over a medium heat. Place the chilli flakes, cumin seeds, garlic and a pinch of salt into a heat-proof bowl. Carefully pour the hot oil over the mixture for it to bubble and infuse. Stir through the almonds then set aside to cool.
Step 4. Remove the pumpkin from the oven and place onto a serving platter. Use a knife to cut some slits into the flesh then drizzle over the yoghurt. Drain some of the onions from the pickling liquid then place them over the top. Spoon over some of the chilli dressing the garnish with dill and mint sprigs before serving.
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7NEWS
2 days ago
- 7NEWS
Courtney Roulston makes a simple and delicious roast pumpkin dish that can work as a main or a side
Everybody loves pumpkin. And on Wednesday, Courtney Roulston made a simple and delicious dish that can work as a main or a side. See recipe: SERVES 4-6 AS A SIDE Recipe By Courtney Roulston for Sunrise Feat Kent Pumpkin 23rd July This can be served as a side dish or a vegetarian main. This technique with the pumpkin has minimal prep involved and heroes the shape and sweetness of Kent pumpkin. Leaving the skin on to roast it to protect the flesh, but to also keep in all the nutrients. The chilli dressing makes more than you need for this recipe, but it can be used for dumplings, noodles, fried eggs etc. Prep time: 15 minutes Cook time: 60 minutes Ingredients 1 whole medium sized Kent pumpkin Sea salt and pepper to taste 2 tablespoons olive oil 1 cup Greek yoghurt to serve 1 cup fresh mint, leaves picked (you can also use coriander, parsley or chives) ¼ cup dill sprigs to serve Chilli dressing 1 tablespoon dried chilli flakes 1 teaspoon whole cumin seeds, gently crushed 2 cloves garlic, finely chopped 1/3 cup (80ml) light olive oil ¼ cup roast almonds, roughly chopped Pickled onions 2 red onions, peeled, sliced ¾ cup white wine vinegar 2 tablespoon white sugar Method Step 1. Pre heat the oven to 180 degrees C. Slice the pumpkin in half horizontally, Scrape out the seeds with a spoon then place onto a lined oven tray flesh side up. Sprinkle with oil and a pinch of salt and pepper then roast in the oven for 50 minutes, or until he pumpkin is tender on the inside and caramelized on the outside. Step 2. While the pumpkin is cooking, toss 1 teaspoon of salt through the sliced onions then place them into a heat-proof bowl or jar. Heat the vinegar, sugar and 1/3 cup of water in a small saucepan until nearly boiling. Pour the hot mixture over the onions then set aside to pickle at room temperature for 15-20 minutes. Step 3. For the chilli dressing, heat the oil in a small pot over a medium heat. Place the chilli flakes, cumin seeds, garlic and a pinch of salt into a heat-proof bowl. Carefully pour the hot oil over the mixture for it to bubble and infuse. Stir through the almonds then set aside to cool. Step 4. Remove the pumpkin from the oven and place onto a serving platter. Use a knife to cut some slits into the flesh then drizzle over the yoghurt. Drain some of the onions from the pickling liquid then place them over the top. Spoon over some of the chilli dressing the garnish with dill and mint sprigs before serving.
The Advertiser
01-07-2025
- The Advertiser
The Greek Islands Cookbook: simple sunkissed recipes
It may be winter here, but it's definitely summer over in Greece! So why not get a bit of it onto your tabele? Packed with the tastes and memories of sunshine and holidays, this food produces big flavours using only the freshest ingredients. Ingredients To serve Method Rinse the rice under cold running water, then drain in a colander and set aside to dry. Blanch the tomatoes in hot water, then remove the skins and seeds. Place the tomato flesh in a food processor and blend until smooth. You should have about 800-850ml of tomato purée. If necessary, blanch and blend a few more tomatoes to reach this quantity. Set aside. Heat the olive oil in a large pan with a lid over a medium heat. Once hot, add the onion with a pinch of salt and sauté, stirring continuously, until the onions soften. Add the garlic, thyme, bay leaf, whole dried or fresh chilli and sugar (if using), then stir for a further 1 minute. Stir the tomato paste into the other ingredients in the pan. Pour the reserved tomato purée into the pan along with 800ml of the hot vegetable stock. Season with salt and black pepper to taste. Cover the pan with the lid and bring the contents to a simmer. Once simmering, reduce the heat and let everything cook gently, covered, for about 25-30 minutes, adding more stock if needed. Remove and discard the thyme sprigs, bay leaf and chilli. Using a handheld stick (immersion) blender, blitz the soup in the pan until smooth. Taste the soup and adjust the seasoning, if necessary. Add the rice to the pan and cook the soup over a low heat for a further 10-15 minutes or until the rice is cooked. Ladle the soup into deep bowls and serve topped with 1 or 2 teaspoons of Greek yogurt, a few toasted pine nuts, some chopped basil, a drizzle of olive oil and plenty of black pepper. Note: Avoid storing fresh tomatoes in the fridge as they lose their texture and juices, and never ripen properly. Let them ripen at room temperature, stem side up. If you can't find juicy fresh tomatoes, opt for high-quality jarred or canned ones. Serves 4 Ingredients To serve Method Cut the potatoes into rough 1.5 cm cubes. Place them in a bowl of cold water with a pinch of salt and let them soak for 15 minutes. Drain in a colander and pat dry with paper towels. Meanwhile, slice the sausages into 1 cm thick rounds. Heat a large, deep, non-stick frying pan (skillet) with a lid over a medium heat and drizzle in a little oil. Once hot, add the sliced sausages and cook for a few minutes, turning occasionally, until lightly browned on all sides. Leaving any oil behind in the pan, transfer the sausages to a plate and keep warm. Using the same pan, add enough oil to reach a depth of 3 cm to cover the potatoes. Turn up the heat to medium-high. Once the oil reaches 180°C, add the diced potatoes and fry until crisp and golden - this typically takes 8-12 minutes depending on the variety of potato. For the first 6-7 minutes, avoid stirring the potatoes to allow them to cook evenly. Once they start to crisp up, gently stir to ensure even cooking. While the potatoes are frying, crack the eggs into a bowl, add the mint and season with plenty of salt and black pepper. Lightly beat until just combined. Once the potatoes are crispy, carefully ladle or pour off some of the oil (about 1/3 cup) from the pan. Return the pan to a medium-low heat. Arrange the cooked sausages over the potatoes in the pan and pour over the beaten eggs. Cover with the lid and cook for 6 minutes, or until the eggs are set. Using a spatula, transfer the fourtalia to a serving platter. Sprinkle over the crumbled feta, if using, immediately before serving. Serves 2 - 4 Ingredients For the sauce Method Chop the artichokes into rough 1.5 cm pieces. Brush a deep baking dish (I use one 30 x 23cm) with olive oil. Place a large, deep pan over a medium-high heat. Add the olive oil, then add the leek, onion and spring onions and sauté until soft. Add the carrots and courgettes, then season with a little salt and pepper and cook, stirring occasionally, for 10 minutes or until softened. There should be no liquid left in the pan; if there is, drain off any excess liquid or cook for a bit longer until it evaporates. Transfer the vegetables to the oiled baking dish, spreading them out evenly with the back of a spoon or a spatula. Preheat the oven to 180°C/160°C fan. In a separate bowl, beat the eggs until frothy and then mix in the crème fraiche and milk. Set aside half of the Parmesan for the topping, then stir all three cheeses into the sauce. Pour the cheese sauce over the vegetables and scatter over the remaining Parmesan. Bake the gratin in the hot oven for 50-60 minutes or until the sauce is bubbling and the top is golden. Serves 6 Ingredients To serve Method If using bamboo skewers, soak them in water for at least 30 minutes. If you are planning to barbecue the skewers, you may want to use metal the pork from the fridge 30 minutes before grilling to reach room temperature. Cut the meat into rough 2 cm cubes and place in a bowl. Add the olive oil, oregano and salt to the pork, mix well. Thread the meat onto the skewers, ensuring there is an equal amount on each one, then set aside. Prepare the barbecue or place a griddle pan over medium-high heat. Once hot, grill the skewers for about 5 minutes or until browned on one side. Turn the skewers and cook on the other side until browned. Turn them onto the remaining uncooked two sides for about 1 minute each to ensure even cooking. Meanwhile, grill the pita breads for a couple of minutes on each side. If there's enough space on the barbecue, place them alongside the skewers or you can place them on top of the meat for extra flavour. If you plan to use them as wraps, don't overcook them as they will dry out and break. Brush the pita breads with a little olive oil and sprinkle them lightly with dried oregano and salt. Transfer the grilled souvlaki to a platter and serve with the pitas, either whole or quartered, if you're planning to wrap them. Serve the sliced tomatoes, onions, and yogurt or tzatziki on the side along with some fried potatoes. To wrap the souvlaki, remove the meat from the skewers and place it in the centre of a warm pita. Add 3 or 4 slices of tomato and onion on top. Dollop on some yogurt or tzatziki, sprinkle with a pinch of paprika and wrap it tightly. Neatly seal the wraps in food wrapping paper to keep them well-contained. Makes 6 It may be winter here, but it's definitely summer over in Greece! So why not get a bit of it onto your tabele? Packed with the tastes and memories of sunshine and holidays, this food produces big flavours using only the freshest ingredients. Ingredients To serve Method Rinse the rice under cold running water, then drain in a colander and set aside to dry. Blanch the tomatoes in hot water, then remove the skins and seeds. Place the tomato flesh in a food processor and blend until smooth. You should have about 800-850ml of tomato purée. If necessary, blanch and blend a few more tomatoes to reach this quantity. Set aside. Heat the olive oil in a large pan with a lid over a medium heat. Once hot, add the onion with a pinch of salt and sauté, stirring continuously, until the onions soften. Add the garlic, thyme, bay leaf, whole dried or fresh chilli and sugar (if using), then stir for a further 1 minute. Stir the tomato paste into the other ingredients in the pan. Pour the reserved tomato purée into the pan along with 800ml of the hot vegetable stock. Season with salt and black pepper to taste. Cover the pan with the lid and bring the contents to a simmer. Once simmering, reduce the heat and let everything cook gently, covered, for about 25-30 minutes, adding more stock if needed. Remove and discard the thyme sprigs, bay leaf and chilli. Using a handheld stick (immersion) blender, blitz the soup in the pan until smooth. Taste the soup and adjust the seasoning, if necessary. Add the rice to the pan and cook the soup over a low heat for a further 10-15 minutes or until the rice is cooked. Ladle the soup into deep bowls and serve topped with 1 or 2 teaspoons of Greek yogurt, a few toasted pine nuts, some chopped basil, a drizzle of olive oil and plenty of black pepper. Note: Avoid storing fresh tomatoes in the fridge as they lose their texture and juices, and never ripen properly. Let them ripen at room temperature, stem side up. If you can't find juicy fresh tomatoes, opt for high-quality jarred or canned ones. Serves 4 Ingredients To serve Method Cut the potatoes into rough 1.5 cm cubes. Place them in a bowl of cold water with a pinch of salt and let them soak for 15 minutes. Drain in a colander and pat dry with paper towels. Meanwhile, slice the sausages into 1 cm thick rounds. Heat a large, deep, non-stick frying pan (skillet) with a lid over a medium heat and drizzle in a little oil. Once hot, add the sliced sausages and cook for a few minutes, turning occasionally, until lightly browned on all sides. Leaving any oil behind in the pan, transfer the sausages to a plate and keep warm. Using the same pan, add enough oil to reach a depth of 3 cm to cover the potatoes. Turn up the heat to medium-high. Once the oil reaches 180°C, add the diced potatoes and fry until crisp and golden - this typically takes 8-12 minutes depending on the variety of potato. For the first 6-7 minutes, avoid stirring the potatoes to allow them to cook evenly. Once they start to crisp up, gently stir to ensure even cooking. While the potatoes are frying, crack the eggs into a bowl, add the mint and season with plenty of salt and black pepper. Lightly beat until just combined. Once the potatoes are crispy, carefully ladle or pour off some of the oil (about 1/3 cup) from the pan. Return the pan to a medium-low heat. Arrange the cooked sausages over the potatoes in the pan and pour over the beaten eggs. Cover with the lid and cook for 6 minutes, or until the eggs are set. Using a spatula, transfer the fourtalia to a serving platter. Sprinkle over the crumbled feta, if using, immediately before serving. Serves 2 - 4 Ingredients For the sauce Method Chop the artichokes into rough 1.5 cm pieces. Brush a deep baking dish (I use one 30 x 23cm) with olive oil. Place a large, deep pan over a medium-high heat. Add the olive oil, then add the leek, onion and spring onions and sauté until soft. Add the carrots and courgettes, then season with a little salt and pepper and cook, stirring occasionally, for 10 minutes or until softened. There should be no liquid left in the pan; if there is, drain off any excess liquid or cook for a bit longer until it evaporates. Transfer the vegetables to the oiled baking dish, spreading them out evenly with the back of a spoon or a spatula. Preheat the oven to 180°C/160°C fan. In a separate bowl, beat the eggs until frothy and then mix in the crème fraiche and milk. Set aside half of the Parmesan for the topping, then stir all three cheeses into the sauce. Pour the cheese sauce over the vegetables and scatter over the remaining Parmesan. Bake the gratin in the hot oven for 50-60 minutes or until the sauce is bubbling and the top is golden. Serves 6 Ingredients To serve Method If using bamboo skewers, soak them in water for at least 30 minutes. If you are planning to barbecue the skewers, you may want to use metal the pork from the fridge 30 minutes before grilling to reach room temperature. Cut the meat into rough 2 cm cubes and place in a bowl. Add the olive oil, oregano and salt to the pork, mix well. Thread the meat onto the skewers, ensuring there is an equal amount on each one, then set aside. Prepare the barbecue or place a griddle pan over medium-high heat. Once hot, grill the skewers for about 5 minutes or until browned on one side. Turn the skewers and cook on the other side until browned. Turn them onto the remaining uncooked two sides for about 1 minute each to ensure even cooking. Meanwhile, grill the pita breads for a couple of minutes on each side. If there's enough space on the barbecue, place them alongside the skewers or you can place them on top of the meat for extra flavour. If you plan to use them as wraps, don't overcook them as they will dry out and break. Brush the pita breads with a little olive oil and sprinkle them lightly with dried oregano and salt. Transfer the grilled souvlaki to a platter and serve with the pitas, either whole or quartered, if you're planning to wrap them. Serve the sliced tomatoes, onions, and yogurt or tzatziki on the side along with some fried potatoes. To wrap the souvlaki, remove the meat from the skewers and place it in the centre of a warm pita. Add 3 or 4 slices of tomato and onion on top. Dollop on some yogurt or tzatziki, sprinkle with a pinch of paprika and wrap it tightly. Neatly seal the wraps in food wrapping paper to keep them well-contained. Makes 6 It may be winter here, but it's definitely summer over in Greece! So why not get a bit of it onto your tabele? Packed with the tastes and memories of sunshine and holidays, this food produces big flavours using only the freshest ingredients. Ingredients To serve Method Rinse the rice under cold running water, then drain in a colander and set aside to dry. Blanch the tomatoes in hot water, then remove the skins and seeds. Place the tomato flesh in a food processor and blend until smooth. You should have about 800-850ml of tomato purée. If necessary, blanch and blend a few more tomatoes to reach this quantity. Set aside. Heat the olive oil in a large pan with a lid over a medium heat. Once hot, add the onion with a pinch of salt and sauté, stirring continuously, until the onions soften. Add the garlic, thyme, bay leaf, whole dried or fresh chilli and sugar (if using), then stir for a further 1 minute. Stir the tomato paste into the other ingredients in the pan. Pour the reserved tomato purée into the pan along with 800ml of the hot vegetable stock. Season with salt and black pepper to taste. Cover the pan with the lid and bring the contents to a simmer. Once simmering, reduce the heat and let everything cook gently, covered, for about 25-30 minutes, adding more stock if needed. Remove and discard the thyme sprigs, bay leaf and chilli. Using a handheld stick (immersion) blender, blitz the soup in the pan until smooth. Taste the soup and adjust the seasoning, if necessary. Add the rice to the pan and cook the soup over a low heat for a further 10-15 minutes or until the rice is cooked. Ladle the soup into deep bowls and serve topped with 1 or 2 teaspoons of Greek yogurt, a few toasted pine nuts, some chopped basil, a drizzle of olive oil and plenty of black pepper. Note: Avoid storing fresh tomatoes in the fridge as they lose their texture and juices, and never ripen properly. Let them ripen at room temperature, stem side up. If you can't find juicy fresh tomatoes, opt for high-quality jarred or canned ones. Serves 4 Ingredients To serve Method Cut the potatoes into rough 1.5 cm cubes. Place them in a bowl of cold water with a pinch of salt and let them soak for 15 minutes. Drain in a colander and pat dry with paper towels. Meanwhile, slice the sausages into 1 cm thick rounds. Heat a large, deep, non-stick frying pan (skillet) with a lid over a medium heat and drizzle in a little oil. Once hot, add the sliced sausages and cook for a few minutes, turning occasionally, until lightly browned on all sides. Leaving any oil behind in the pan, transfer the sausages to a plate and keep warm. Using the same pan, add enough oil to reach a depth of 3 cm to cover the potatoes. Turn up the heat to medium-high. Once the oil reaches 180°C, add the diced potatoes and fry until crisp and golden - this typically takes 8-12 minutes depending on the variety of potato. For the first 6-7 minutes, avoid stirring the potatoes to allow them to cook evenly. Once they start to crisp up, gently stir to ensure even cooking. While the potatoes are frying, crack the eggs into a bowl, add the mint and season with plenty of salt and black pepper. Lightly beat until just combined. Once the potatoes are crispy, carefully ladle or pour off some of the oil (about 1/3 cup) from the pan. Return the pan to a medium-low heat. Arrange the cooked sausages over the potatoes in the pan and pour over the beaten eggs. Cover with the lid and cook for 6 minutes, or until the eggs are set. Using a spatula, transfer the fourtalia to a serving platter. Sprinkle over the crumbled feta, if using, immediately before serving. Serves 2 - 4 Ingredients For the sauce Method Chop the artichokes into rough 1.5 cm pieces. Brush a deep baking dish (I use one 30 x 23cm) with olive oil. Place a large, deep pan over a medium-high heat. Add the olive oil, then add the leek, onion and spring onions and sauté until soft. Add the carrots and courgettes, then season with a little salt and pepper and cook, stirring occasionally, for 10 minutes or until softened. There should be no liquid left in the pan; if there is, drain off any excess liquid or cook for a bit longer until it evaporates. Transfer the vegetables to the oiled baking dish, spreading them out evenly with the back of a spoon or a spatula. Preheat the oven to 180°C/160°C fan. In a separate bowl, beat the eggs until frothy and then mix in the crème fraiche and milk. Set aside half of the Parmesan for the topping, then stir all three cheeses into the sauce. Pour the cheese sauce over the vegetables and scatter over the remaining Parmesan. Bake the gratin in the hot oven for 50-60 minutes or until the sauce is bubbling and the top is golden. Serves 6 Ingredients To serve Method If using bamboo skewers, soak them in water for at least 30 minutes. If you are planning to barbecue the skewers, you may want to use metal the pork from the fridge 30 minutes before grilling to reach room temperature. Cut the meat into rough 2 cm cubes and place in a bowl. Add the olive oil, oregano and salt to the pork, mix well. Thread the meat onto the skewers, ensuring there is an equal amount on each one, then set aside. Prepare the barbecue or place a griddle pan over medium-high heat. Once hot, grill the skewers for about 5 minutes or until browned on one side. Turn the skewers and cook on the other side until browned. Turn them onto the remaining uncooked two sides for about 1 minute each to ensure even cooking. Meanwhile, grill the pita breads for a couple of minutes on each side. If there's enough space on the barbecue, place them alongside the skewers or you can place them on top of the meat for extra flavour. If you plan to use them as wraps, don't overcook them as they will dry out and break. Brush the pita breads with a little olive oil and sprinkle them lightly with dried oregano and salt. Transfer the grilled souvlaki to a platter and serve with the pitas, either whole or quartered, if you're planning to wrap them. Serve the sliced tomatoes, onions, and yogurt or tzatziki on the side along with some fried potatoes. To wrap the souvlaki, remove the meat from the skewers and place it in the centre of a warm pita. Add 3 or 4 slices of tomato and onion on top. Dollop on some yogurt or tzatziki, sprinkle with a pinch of paprika and wrap it tightly. Neatly seal the wraps in food wrapping paper to keep them well-contained. Makes 6 It may be winter here, but it's definitely summer over in Greece! So why not get a bit of it onto your tabele? Packed with the tastes and memories of sunshine and holidays, this food produces big flavours using only the freshest ingredients. Ingredients To serve Method Rinse the rice under cold running water, then drain in a colander and set aside to dry. Blanch the tomatoes in hot water, then remove the skins and seeds. Place the tomato flesh in a food processor and blend until smooth. You should have about 800-850ml of tomato purée. If necessary, blanch and blend a few more tomatoes to reach this quantity. Set aside. Heat the olive oil in a large pan with a lid over a medium heat. Once hot, add the onion with a pinch of salt and sauté, stirring continuously, until the onions soften. Add the garlic, thyme, bay leaf, whole dried or fresh chilli and sugar (if using), then stir for a further 1 minute. Stir the tomato paste into the other ingredients in the pan. Pour the reserved tomato purée into the pan along with 800ml of the hot vegetable stock. Season with salt and black pepper to taste. Cover the pan with the lid and bring the contents to a simmer. Once simmering, reduce the heat and let everything cook gently, covered, for about 25-30 minutes, adding more stock if needed. Remove and discard the thyme sprigs, bay leaf and chilli. Using a handheld stick (immersion) blender, blitz the soup in the pan until smooth. Taste the soup and adjust the seasoning, if necessary. Add the rice to the pan and cook the soup over a low heat for a further 10-15 minutes or until the rice is cooked. Ladle the soup into deep bowls and serve topped with 1 or 2 teaspoons of Greek yogurt, a few toasted pine nuts, some chopped basil, a drizzle of olive oil and plenty of black pepper. Note: Avoid storing fresh tomatoes in the fridge as they lose their texture and juices, and never ripen properly. Let them ripen at room temperature, stem side up. If you can't find juicy fresh tomatoes, opt for high-quality jarred or canned ones. Serves 4 Ingredients To serve Method Cut the potatoes into rough 1.5 cm cubes. Place them in a bowl of cold water with a pinch of salt and let them soak for 15 minutes. Drain in a colander and pat dry with paper towels. Meanwhile, slice the sausages into 1 cm thick rounds. Heat a large, deep, non-stick frying pan (skillet) with a lid over a medium heat and drizzle in a little oil. Once hot, add the sliced sausages and cook for a few minutes, turning occasionally, until lightly browned on all sides. Leaving any oil behind in the pan, transfer the sausages to a plate and keep warm. Using the same pan, add enough oil to reach a depth of 3 cm to cover the potatoes. Turn up the heat to medium-high. Once the oil reaches 180°C, add the diced potatoes and fry until crisp and golden - this typically takes 8-12 minutes depending on the variety of potato. For the first 6-7 minutes, avoid stirring the potatoes to allow them to cook evenly. Once they start to crisp up, gently stir to ensure even cooking. While the potatoes are frying, crack the eggs into a bowl, add the mint and season with plenty of salt and black pepper. Lightly beat until just combined. Once the potatoes are crispy, carefully ladle or pour off some of the oil (about 1/3 cup) from the pan. Return the pan to a medium-low heat. Arrange the cooked sausages over the potatoes in the pan and pour over the beaten eggs. Cover with the lid and cook for 6 minutes, or until the eggs are set. Using a spatula, transfer the fourtalia to a serving platter. Sprinkle over the crumbled feta, if using, immediately before serving. Serves 2 - 4 Ingredients For the sauce Method Chop the artichokes into rough 1.5 cm pieces. Brush a deep baking dish (I use one 30 x 23cm) with olive oil. Place a large, deep pan over a medium-high heat. Add the olive oil, then add the leek, onion and spring onions and sauté until soft. Add the carrots and courgettes, then season with a little salt and pepper and cook, stirring occasionally, for 10 minutes or until softened. There should be no liquid left in the pan; if there is, drain off any excess liquid or cook for a bit longer until it evaporates. Transfer the vegetables to the oiled baking dish, spreading them out evenly with the back of a spoon or a spatula. Preheat the oven to 180°C/160°C fan. In a separate bowl, beat the eggs until frothy and then mix in the crème fraiche and milk. Set aside half of the Parmesan for the topping, then stir all three cheeses into the sauce. Pour the cheese sauce over the vegetables and scatter over the remaining Parmesan. Bake the gratin in the hot oven for 50-60 minutes or until the sauce is bubbling and the top is golden. Serves 6 Ingredients To serve Method If using bamboo skewers, soak them in water for at least 30 minutes. If you are planning to barbecue the skewers, you may want to use metal the pork from the fridge 30 minutes before grilling to reach room temperature. Cut the meat into rough 2 cm cubes and place in a bowl. Add the olive oil, oregano and salt to the pork, mix well. Thread the meat onto the skewers, ensuring there is an equal amount on each one, then set aside. Prepare the barbecue or place a griddle pan over medium-high heat. Once hot, grill the skewers for about 5 minutes or until browned on one side. Turn the skewers and cook on the other side until browned. Turn them onto the remaining uncooked two sides for about 1 minute each to ensure even cooking. Meanwhile, grill the pita breads for a couple of minutes on each side. If there's enough space on the barbecue, place them alongside the skewers or you can place them on top of the meat for extra flavour. If you plan to use them as wraps, don't overcook them as they will dry out and break. Brush the pita breads with a little olive oil and sprinkle them lightly with dried oregano and salt. Transfer the grilled souvlaki to a platter and serve with the pitas, either whole or quartered, if you're planning to wrap them. Serve the sliced tomatoes, onions, and yogurt or tzatziki on the side along with some fried potatoes. To wrap the souvlaki, remove the meat from the skewers and place it in the centre of a warm pita. Add 3 or 4 slices of tomato and onion on top. Dollop on some yogurt or tzatziki, sprinkle with a pinch of paprika and wrap it tightly. Neatly seal the wraps in food wrapping paper to keep them well-contained. Makes 6
7NEWS
23-06-2025
- 7NEWS
How to make delicious one-pan chicken shawarma that can be served in a range of delectable ways
Katie Lolas is a content creator and recipe developer. Many of her recipes were handed down to her by her mum who she refers lovingly to as 'Mama Lolas'. Today, Katie is making her one pan chicken shawarma. One Pan Chicken Shawarma Serve with rice, couscous or use to fill wraps, this One Pan Chicken Shawarma is flavourful guaranteed to be a hit with the entire family. Let me know if you give it a try! Ready in: 45 mins (marinate time is extra15 mins - 2hrs ideally) Serves: 4-5 Ingredients 700g boneless skinless chicken thighs 2 red onion, cut into wedges 1/2 tbsp sumac. Fresh parsley, finely chopped (garnish) Seasoning Drizzle olive oil 3 tbsp plain Greek Yogurt 2 tbsp tomato paste 1 large lemon, juiced 6 garlic cloves, minced 1 tbsp thyme 1 tbsp paprika 1/2 tsp cinnamon 1 tsp cumin 2 pinches salt and pepper Cucumber Sauce: 3/4 cup plain Greek yogurt 1 cucumber, diced finely 3 tbsp fresh dill, finely chopped ½ lemon, juiced Pinch of lemon and salt Method Step 1. Place chicken in a large bowl. Add seasoning ingredients, mix really well and marinate for ideally 2hrs, but a minimum of 15 mins. Step 2. Preheat oven to 220C. Line a baking tray and add the chicken to the tray, ensuring not to overcrowd the tray. Add onion around the chicken on the tray. Drizzle with more olive oil and sprinkle with about 1/2 tbsp sumac. Place in oven and cook for 35-40 mins. Step 3. Combine sauce ingredients in a small bowl and set aside. Step 4. Remove chicken from the oven, top with a few dollops of the sauce, lots of fresh herbs of choice, diced cucumber, another dusting of sumac, and fresh lemon juice.
