Quick, easy and delicious

Accredited dietician, recipe developer and food stylist Amanda Maiorano (@made.by.mandy) has created recpies for some of the world’s most well-known brands, including Sanpellegrino, KitchenAid and Le Creuset. Here, she creates five delicious, easy-to-prepare dishes using local, fresh produce available from Norwood Place.

LAMB KOFTAS WITH PICKLED CUCUMBER AND LABNEH

Serves 4 / 30 Minutes / Bos Taurus Butchery

INGREDIENTS FOR KOFTAS

500g lamb mince
1/2 brown onion, grated or very finely chopped
2 garlic cloves, minced
20g breadcrumbs
2 tbsp parsley, finely chopped
1/2 tsp ground cumin or cumin seeds
1 tsp chilli powder
Pinch of salt and black pepper, to season

METHOD

(1) For the pickling liquid, combine water, vinegar, sugar and salt in a large bowl. Whisk until the sugar and salt dissolves. Add the shaved cucumber and sliced red onion, ensuring they are fully submerged. Set aside until ready to serve.

(2) In a large bowl, combine the kofta ingredients and mix well with your hands. Divide the meat into eight portions, mould into ovals around each skewer and lightly brush with olive oil. Cook koftas on a barbecue, skillet or under the grill for four to five minutes on each side until golden brown and cooked through.

(3) Meanwhile, heat the pizza bases as per packet instructions.

(4) To serve, spread a dollop of labneh on a plate, followed by the shaved cucumber. Place the koftas on top and garnish with pickled onions, mint, dill and a drizzle of extra virgin olive oil. Serve with heated pizza bases.

Perfect Pairing: Match the spicy lamb kofta with a full-bodied red, like the Hentley Farm The Beast Shiraz 2020 from Parade Cellars.

CREAMY PUMPKIN RIGATONI

Serves 4 / 20 Minutes / Norwood Foodland

INGREDIENTS

2 tbsp extra virgin olive oil
1 brown onion, diced
2 garlic cloves, sliced
550g butternut pumpkin, diced
200ml vegetable stock
1 bay leaf
Pinch of salt and black pepper, to season
125ml cooking cream
1/4 tsp freshly grated nutmeg
400g rigatoni
Freshly grated parmesan, to serve
Fresh basil leaves, to serve
Pepper, to season

METHOD

(1) Heat olive oil in a pan over medium-high heat. Once hot, add onion and garlic and sauté for four to five minutes or until slightly softened. Add the pumpkin, vegetable stock, bay leaf and season with salt and pepper. Continue cooking for 12–14 minutes, or until the pumpkin is soft.

(2) Transfer the contents of the pan to a blender and blend on high speed until smooth. Return sauce to the pan over low heat and stir in the cream and grated nutmeg. Season as needed.

(3) Meanwhile, bring a pot of salted water to boil and cook rigatoni until al dente. Once cooked, use a slotted spoon to transfer the rigatoni to the sauce, along with 1/2 cup of pasta cooking water. Continue cooking over medium-high heat for another two to three minutes until the sauce coats the pasta.

(4) Divide pasta between bowls and garnish with cracked black pepper, freshly grated parmesan and fresh basil.

Perfect Pairing: Rich whites like oaked chardonnay pair perfectly with creamy pumpkin pasta. Try XO Wine Co Chardonnay from Parade Cellars.

TERIYAKI SALMON PARCELS WITH STEAMED GREENS

Serves 4 / 30 Minutes / Seafood on Parade

METHOD

(1) Preheat the oven to 180°C. Cut four 30cm x 45cm rectangles of baking paper and set aside.

(2) In a small bowl, combine the ginger, soy sauce, mirin, sesame oil and honey (or maple syrup).

(3) Divide the sliced lime between each paper parcel, arrange the salmon on top, then brush over the teriyaki dressing. Fold each end of the parcel to enclose (stapling if needed), then place on a baking tray and bake for 15–20 minutes.

(4) Meanwhile, steam the broccolini, bok choy and sugar snap peas until tender. Transfer to a bowl of iced water to maintain crispness. Once cooled, drain and transfer to a serving dish. Drizzle with olive oil and season with a pinch of sea salt.

(5) Garnish salmon with spring onions, chilli and sesame seeds, and serve with steamed greens and rice.

Perfect Pairing: A fruity pinot noir is the perfect wine to pair with Japanese-style salmon. Alternatively, try a dry riesling, like the Pikes Traditionale Riesling 2023 from the Clare Valley. Available from Parade Cellars.

ONE PAN HARISSA CHICKEN WITH CARROTS & DATES

Serves 4 / 40 Minutes / Chicken Made Easy

METHOD

(1) Preheat oven to 200°C. In a large bowl, combine the harissa paste, one tablespoon of olive oil, salt and pepper. Add the chicken thighs and toss to coat.

(2) Heat the remaining tablespoon of olive oil in an oven-proof dish over medium-high heat. Once hot, add the chicken thighs, skin-side down.

(3) Use kitchen tongs or a spatula to press the chicken evenly into the pan to encourage browning. Cook for four to six minutes, or until the skin is golden and crispy. Transfer chicken to a plate.

(4) To the same dish, add the onion and garlic and cook, stirring occasionally, until softened. Deglaze the pan with white wine and cook for another five minutes or until the wine has evaporated. Add the dates, carrots and half the lemon peel and continue cooking for six to eight minutes. Season with salt and pepper as needed.

(5) Return the seared chicken thighs to the dish, skin-side up, nestled amongst the carrots. Cover and transfer to the oven for 15 minutes, then remove the lid and cook for another 10–20 minutes, or until the chicken is cooked through.

(6) To serve, garnish with dollops of Greek yoghurt, dill, pomegranate seeds and remaining lemon peel.

Perfect Pairing: White meat pairs well with a sauvignon blanc or a chardonnay. Lighter reds, like a pinot noir, or other fruit-forward varieties with low tannins and good acidity are also good options. We love Penfolds Max’s Chardonnay from Parade Cellars.

APPLE RHUBARB CRUMBLE

Serves 5–6 / 1 Hour / Metro Fresh Norwood

METHOD

(1) Preheat oven to 180°C. In a large skillet or baking dish, combine all filling ingredients and toss to coat.

(2) In a large bowl, combine the flour, sugar, oats, cinnamon and salt. Pour the melted butter into the dry mixture and use your hands to mix until it holds together when pressed.

(3) Spoon the crumble mixture evenly over the filling and bake for 40–45 minutes, or until the apples are soft and the crumble is golden.

(4) Serve warm with vanilla ice cream or cream.

Notes

The skillet used in this recipe is 26cm in diameter, but a baking dish can also be used.

The unbaked crumble can be assembled up to two days ahead. Cover and refrigerate until ready to bake.

All of these ingredients can be found at Norwood Place at 161 The Parade, Norwood.