Each recipe has an excess amount of one element so you can get to know each other a little better and use it later in the week in another meal.
Indian-style Butter Pumpkin with Rice
Serves 4 with leftover pumpkin
Prep 20 mins Cooking 50 mins
We all love butter chicken, so why can’t we have that tasty sauce smothered over a deliciously roasted piece of gnarly pumpkin? I’ve made sure there’s extra pumpkin for you to play with. Use the leftovers to make a tasty frittata! Just whack it in a shallow pan with some beaten eggs and milk.
- 100 g raw cashews
- 50 g butter
- 3 tsp garam masala
- 1 tsp each ground turmeric, cardamom and mild chilli powder
- 1 cup (250 ml) thick Greek-style yoghurt
- 1.6 kg crown pumpkin, cut into 3 cm thick wedges
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp finely grated ginger
- 1 bunch coriander, leaves picked, stems and roots finely chopped
- 1 tbsp brown sugar
- 700 g tomato passata
- 400 ml canned coconut cream
- steamed basmati rice to serve
Tomato Onion Salad
- 3 tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1 Lebanese cucumber, peeled and chopped
- juice of 1 lemon or lime
- 1 tsp mustard seeds, toasted
Place cashews in a bowl and cover with water. Soak until required. Preheat oven to 200°C. Heat the butter in a flameproof roasting pan or large ovenproof frypan over high heat. Add spices and cook, stirring constantly, for 1 minute or until fragrant. Add yoghurt and mix to combine. Transfer to a bowl and brush over pumpkin pieces to coat. (This can be done the day before and left to marinate.) Return pan to heat and add oil, garlic, ginger, coriander stems and roots, and cook for 1 minute to soften. Add brown sugar, tomato passata, coconut cream and strained cashews and bring to a simmer. Use a stick blender to whiz mixture and finely chop cashews into sauce. Carefully place pumpkin, cut side up in the pan and transfer to the oven. Bake for 45 minutes or until pumpkin is cooked through and sauce has reduced.
Meanwhile for the salad, toss all ingredients in a bowl.
Serve butter pumpkin scattered with coriander leaves, some of the onion from the salad and remaining salad and rice alongside.
Crispy Onion Rings with Iceberg Wedge Salad
Serves 4 with leftover satay sauce
Prep 20 mins Cooking 10 mins
Begin this recipe 1 day ahead (if you can be bothered)
- 1 cup (250 ml) buttermilk
- ½ tsp mild chilli powder (sub with smoked paprika if you don’t like spice)
- 2 brown onions, thickly sliced (approx. 2 cm)
- 4 eggs
- 200 g green beans, halved
- 1 cup (150 g) plain flour
- sunflower oil to shallow fry
- ½ iceberg lettuce, cut into wedges
- 1 avocado, cut into wedges
- 2 carrots, peeled into ribbons
- 1 punnet cherry tomatoes, halved
- 3 baby cucumbers, chopped
- fresh herbs, lime wedges and chopped roasted peanuts to serve
Peanut dressing (makes plenty – 2 cups)
- 250 g crunchy peanut butter
- 2/3 cup coconut milk
- ¼ cup (60 ml) kecap manis
- 2 tbsp maple syrup
- 2 tbsp fish sauce
- 2 tbsp apple cider vinegar
- 1 long red chilli, seeds removed, finely chopped
- 1 garlic clove, finely grated
Combine buttermilk, chilli powder or paprika and 1 teaspoon each salt and pepper in a shallow dish. Add onion rings, cover and chill for up to 24 hours. (I understand many of you will ignore this and continue with the recipe in real time. But I truly think the brining of the onion rings takes them to another level!)
To make the dressing, combine all ingredients in a jar.
Bring a saucepan of water to the boil. Add eggs and cook for 7 minutes. Add the beans in the last 2 minutes. Strain and refresh eggs and beans under a tap of cold running water. Use the running tap to help peel the eggs and stand until required.
Heat 2 cm oil in a wide saucepan over medium-high heat to 180°C. Working in batches, drain onion rings and toss in flour. Fry for 3–4 minutes or until golden and crisp. Drain on paper towel sprinkling with salt and pepper as soon as you can so it catches to the batter.
To serve, arrange salad and halved eggs on a large platter. Pile onion rings on top and serve with satay dressing and lime wedges alongside for guests to make up their own salad bowls.
Garlic and Lemon Potato Souvas
Serves 4 with leftover potatoes
Prep 15 mins Cooking 1 hour 10 mins
- 4–6 fresh souva pitta breads
- 2 cups shredded lettuce
- ½ bunch parsley, leaves picked and roughly chopped
- 2 tomatoes, roughly chopped
- ½ cup thick Greek-style yoghurt or tzatziki
- chilli sauce to serve
- Roasted Garlic and Lemon Potatoes
- ½ cup (125 ml) extra virgin olive oil
- 10 garlic cloves, bruised
- 2 kg floury potatoes, scrubbed, cut into wedges (we used Ilam Hardy)
- 2 cups (500 ml) chicken stock
- finely grated zest and juice of 1 lemon
- 2 tbsp dried oregano
- 150 g feta, crumbled
Preheat oven to 180°C. Heat the oil in a flameproof roasting pan or large ovenproof frypan over high heat. Add garlic and cook until aromatic. Add potatoes and stir until coated. Add stock, zest, lemon juice and dried oregano. Season. Bring to the boil, then transfer to the top shelf of the oven. Roast for 1 hour or until stock has been absorbed, and potatoes are tender and golden.
Increase oven to 220°C. Wrap pitta bread in foil and place in the bottom of the oven to warm for 5 minutes. Scatter potatoes with feta and return to oven for 5 minutes or until cheese is golden and melted.
To serve, arrange potatoes over pitta bread and top with lettuce, parsley and tomato. Wrap, enclosing the souva with paper as you go. Finish with a dollop of yoghurt, chilli sauce and spoon over any cooking juice from the potato pan. Serve immediately with lemon wedges alongside.
Kumara Burgers with Sweet Dill Slaw
Serves 4 with leftover sweet potato
Prep 15 mins Cooking 30 mins
- 100 g unsalted butter, melted
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1/3 cup (80 ml) maple syrup
- 2 extra large kumara, cut into 2 cm thick rounds
- 4 baps or white rolls, halved
- 2/3 cup (160 ml) whole egg mayonnaise
Sweet Dill Slaw
- 2 (100 g) pickles, thinly sliced
- ¼ white cabbage, finely shredded
- 100 g red grapes, sliced
- 1 bunch dill, sprigs picked
- ¼ cup pickling juice from pickles
Preheat oven to 190°C. Combine butter, oil, paprika and maple syrup in a bowl. Divide between 2 baking trays. Add kumara to trays and turn to coat in butter mixture. Roast, turning halfway, for 30-40 minutes or until tender and golden. Add rolls to oven in the last
2 minutes to warm.
Meanwhile, combine sweet slaw ingredients in a bowl and toss to combine. Stand to pickle slightly.
Divide mayonnaise between rolls and spread over the base and tops. Arrange slaw and ‘patties’ over the bases and finish with tops, pushing down slightly. Wrap with paper to secure and serve.
Samantha Parish is latitude’s newest contributor and brings with her a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of flavour, minimum of fuss, producing beautiful recipes that show off how smart you can cook when you cook simply. Mofmof.space
RECIPES & STYLING Samantha Parish
Images Charlie Jackson