Recipes
Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.
Recipe by GH Nutrition.
Ingredients
2kg leg of lamb
1/4 cup extra-virgin olive oil
Large sweet potato, skin on, halved and cut into half-moons
2 carrots, skin on, halved and cut into half-moons
2 tbsp extra-virgin olive oil, to drizzle over vegetables
2 x 400g cans chickpeas, drained, rinsed
70g chermoula spice
Mint & Couscous Salad:
400g couscous
2 tbsp extra-virgin olive oil, for the couscous
400ml boiling water
4 oranges
1/4 cup extra-virgin olive oil, for the salad
2 + 1/2 tbsp caramelised balsamic vinegar
1/2 tsp ground cinnamon
3/4 cup finely chopped dates
1/2 cup slivered almonds, toasted
1/2 bunch fresh mint, leaves picked, to serve
Equipment
Large Roasting Pan
Recipe
Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.
With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.
While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork.
Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.
Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.
Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Recipe by GH Nutrition.
Ingredients
2 tbsp extra-virgin olive oil
1 brown onion, diced
3 garlic cloves, crushed
2 large carrots, skin left on, diced
2 zucchini, diced
2 celery sticks, diced
1 swede, skin left on, diced
1.5 cups dry soup mix, rinsed and drained
8 cups salt-reduced chicken stock
1kg chicken legs
Sea salt and cracked black pepper
Fresh sourdough, to serve
Equipment
Large Saucepan
Recipe
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.
Add carrot, zucchini, celery and swede. Cook for 2 minutes.
Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.
Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.
Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.
Season with sea salt and cracked black pepper.
Serve with warm, fresh sourdough.
Lemon & Mustard Milk-Braised Chicken
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece.
Adding lemon, mustard and milk to your traditional roast chicken turns it from something special to a succulent masterpiece. If you desire, add cut up veggies such as red onion, carrot and potato to the dish and let them cook slowly in the juices.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
Extra-virgin olive oil
1 x 1.5kg whole chicken, tied at the legs
1 / 2 cup Dijon mustard
2 tsp mustard powder
2 cups milk
1 + 1 ⁄ 2 cups salt-reduced chicken stock
2 tsp fennel seeds
2 lemon’s worth of zest
8 sprigs fresh oregano
Sea salt and cracked black pepper, to season
Equipment
LARGE heavy-based ovenproof saucepan
Recipe
30 minutes before cooking, bring chicken out to room temperature. Marinate with olive oil, sea salt and cracked black pepper. Tie legs together with string. Preheat oven to 200 degrees Celsius.
Heat a generous drizzle of olive oil in a large heavy-based ovenproof saucepan. Add saucepan to high heat and place chicken in, cooking and turning for 10 minutes or until golden.
While the chicken is cooking, combine the mustard, mustard powder, milk and stock in a large jug and whisk to combine. Add the mixture to the pan and sprinkle over the fennel seeds, lemon zest and oregano leaves.
Place the saucepan in the oven and cook, with the lid on, for 1 hour and 30 minutes or until chicken is tender and cooked through. The lid can be kept on or off, but we prefer on for extra moist chicken.
Note, oven tray was only used for the photograph. Use a large heavy-based ovenproof saucepan to cook the chicken.
Roasted Plum and Frekkeh Salad with Chicken and Feta
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups.
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. Low in fat and high in protein and fibre, frekkeh is a good option for those focused on weight loss, as it will keep you feeling fuller for longer.
RecipeRecipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
6 plums, halved, stones removed
70mL extra-virgin olive oil
150g frekkeh
150g feta, crumbled
1 barbeque chicken, shredded
1 punnet baby shiso red (or substitute for any baby micro herb)
1/2 cup lat-leaf parsley, torn
60g pistachios, chopped
Juice of 2 lemons and zest of 1 lemon
Equipment
BAKING TRAY
SAUCEPAN
Recipe
Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.
Meanwhile, cook frekkeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.
Combine frekkeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine.
Top with feta and serve.
Eggs are a natural superfood with 11 different vitamins and nutrients packed into only 300kJ.