Indiabite – Food Recipes

Ingredients (serves

Method

1. Place a small bowl of good-quality extra virgin olive oil and a bowl of sea salt and black pepper on a serving platter.
2. Surround with blanched baby vegetables, salad leaves and fresh herbs.

Ingredients (serves 4)

• 650g baby coliban (chat) potatoes
• 375g (about Peppercorn Extra Lean Sausage Italian Style
• Olive oil spray
• 1 x 200g punnet grape tomatoes
• 70g (1/4 cup) low-fat yoghurt
• 1 tbs wholegrain mustard
• 1 tbs fresh lemon juice
• 1 tsp honey
• 1 garlic clove, crushed
• 4 celery sticks, ends trimmed, thinly sliced
• 60g (1/3 cup) marinated split green olives
• 100g baby spinach leaves

Method

1. Cook the potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. Drain. Cut in half and place in a large heatproof bowl.
2. Meanwhile, heat a barbecue flatplate or large frying pan on high. Spray the sausages with olive oil spray. Cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Spray the tomatoes with olive oil spray and season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.
4. Whisk together the yoghurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper.
5. Cut the sausages into 1cm-thick slices. Add the sausage, tomatoes, celery, olives and spinach to the potato and gently toss to combine. Pour over the dressing and toss to coat. Serve.

Notes & tips

• Make it super healthy: Omit the wholegrain mustard and marinated green olives. Per serve: 19g protein, 8.5g fat (3g saturated fat), 36g carb, 6.5g dietary fibre, 1235kJ (295 cals).

• More options

  Spicy sausage, pumpkin & spinach salad: Replace the potatoes with 700g butternut pumpkin, deseeded, peeled, cut into 3cm pieces. Replace the Italian-style sausages with 6 (about 500g) Spicy Lamb Sausages North African Style. Replace the honey with 1 tbs tomato chutney. In step 1, cook the pumpkin in a large saucepan of salted boiling water for 7-10 minutes or until tender. Drain. Transfer to a large heatproof bowl. Add 1 tbs chopped fresh mint to the dressing in step 3. Week 3

• Italian sausages with tabouli & yoghurt: Omit the potatoes, mustard and honey. Replace the grape tomatoes with 3 egg tomatoes, finely chopped. Finely chop the celery and olives. Replace the baby spinach with 1 cup chopped fresh continental parsley leaves and 1 cup chopped fresh mint leaves. Omit step 3. Prepare 170g (1 cup) burghul following packet directions or until tender. Drain. In step 4, combine the burghul, tomatoes, lemon juice, garlic, celery, olives, parsley and mint in a large bowl. Season with salt and pepper. Divide among serving plates and serve with the sausages and yoghurt.
• Chicken sausages with sweet potato & beetroot: Omit the tomatoes and celery. Replace the potatoes with 600g orange sweet potato (kumara), peeled, cut into 4cm wedges. Replace the Italian sausages with 8 chicken sausages. In step 1, cook the sweet potato in a large saucepan of salted boiling water for 7-10 minutes or until tender. Drain. Transfer to a large heatproof bowl. In step 5, add the olives, spinach and 1 x 400g can whole baby beetroots, drained, cut into quarters, to the sweet potato and toss to combine. Divide the sweet potato mixture among serving plates and drizzle over the dressing. Serve with the sausages.

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sea salt

Method

1. Combine oil, vinegar and salt in a screw-top jar. Secure lid. Shake until well combined.

Ingredients (serves 4)

• 500g lean beef mince
• 1 small red onion, grated
• 2 garlic cloves, crushed
• 1/2 cup fresh white breadcrumbs
• 1/3 cup basil leaves, finely chopped
• 1/3 cup grated parmesan cheese
• 1 egg, lightly beaten
• 700g bottle (2 3/4 cups) tomato pasta sauce with basil
• 4 cups chicken stock
• 1/2 cup risoni pasta
• 2 zucchini, diced
• 150g green beans, trimmed, cut into thirds
• 1/3 cup grated parmesan cheese and
• crusty Italian bread, to serve

Method

1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.

Ingredients (serves 4)

• 2 tbs olive oil
• 2 fresh Italian-style sausages
• 2 leeks, trimmed, chopped and washed
• 2 garlic cloves, crushed
• 2 tsp dried oregano
• 2 tsp dried basil
• 6 chat (new) potatoes, unpeeled and halved
• 2 carrots, peeled, cut into batons 1.5cm in diameter and 4cm long
• 2 celery sticks, chopped
• 1 400g can peeled whole tomatoes, drained and chopped
• 750mls (3 cups) beef stock
• 250mls (1 cup) water
• 2 zucchini, cut diagonally in 1cm-thick slices
• Salt and freshly ground black pepper
• Shaved parmesan, to garnish
• Continental parsley sprigs, to garnish

Method

1. Heat 1 tbs of the olive oil in a large saucepan over a medium heat and fry the sausages for about 8 minutes or until cooked through and browned. Remove sausages from the saucepan and drain on paper towel.
2. Heat remaining 1 tbs olive oil in the saucepan over a medium heat and cook leek, garlic, oregano and basil for 5 minutes or until the leek is soft.
3. Add the potatoes and cook for 8 minutes, stirring constantly. Add carrot, celery and tomatoes and stir to combine. Add beef stock and water, bring to boil over medium heat, then reduce to a simmer.
4. Cut the sausages diagonally into 2cm-thick slices and add to the soup with the zucchini. Simmer for about 5 minutes or until the vegetables are tender. Season to taste with salt and pepper.
5. Serve garnished with shaved parmesan and parsley sprigs.

Notes & tips

• Accompanied by a green salad and some crusty wood-fired bread, this soup makes for a winter meal to remember.
• Drink suggestion: Penfolds Koonunga Hill Red 1994

Ingredients (serves 4)

• 50g dried lima beans
• 1.25L (5 cups) good-quality chicken stock
• 12 strands saffron
• 60ml (1/4 cup) olive oil
• 4 (about 500g) chicken thighs (with bone)
• 450g wild rabbit pieces or about 4 (400g) chicken lovely legs
• 120g Italian flat beans, topped, tailed, cut into 1.5cm lengths
• 1 brown onion, finely chopped
• 1 x 400g can whole peeled Italian tomatoes, undrained, roughly chopped
• 440g (2 cups) arborio rice (like SunRice brand)
• 2 tsp ground smoked paprika (pimenton) – see note
• 1 tsp sea or table salt

Method

1. Soak lima beans in cold water overnight. Drain, rinse, then drain well again. Assemble all remaining ingredients before beginning to cook.
2. Combine stock and saffron in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Boil, covered, for 10 minutes. Reduce heat to low. Hold at a simmer, covered, while cooking paella in steps 3 and 4. Hot stock is added to ensure faster, even cooking.
3. Place oil in a 24cm (base measurement) non-stick paella pan for 4 people. Alternatively, use a 4cm-deep, non-stick medium-weight frying pan. It should be wide (to allow excess moisture to evaporate), shallow and not too thick (so it doesn’t retain too much heat and cooks evenly). The pan should sit on a large hotplate or gas burner for even cooking. If available, a gas wok burner will deliver good, even heat. Heat oil in pan over medium-high heat for 2 minutes. Add chicken and rabbit. Cook, turning occasionally, for 6 minutes or until light golden brown. Transfer to a plate.
4. Cook the Italian beans in a small saucepan of boiling water for 3 minutes. Drain and set aside. Reduce heat under paella pan to low. Add onion and cook, stirring, for 3 minutes or until soft (do not brown). Add tomatoes, rice, paprika, salt and lima beans. Mix well, push any rice around edge of pan into mixture, and pat down. Return chicken, rabbit and juices to pan. Push gently into rice.
5. Add about 3 ladlesful (375ml/1 1/2 cups) of hot stock evenly over the paella. The liquid level will be close to the rim of the pan and cover the surface of the mixture. From this point on, do not stir the paella during cooking. If necessary, occasionally use a spoon to gently move rice that looks drier and a little whiter to the areas of more moisture. Cook over high heat, uncovered, for 5 minutes. Reduce heat to medium and simmer, uncovered, for 25 minutes. Watch the paella closely, as the stock will be absorbed into the rice quite quickly. As the stock is absorbed and the rice begins to look dry, pour about a ladleful (125ml/1/2 cup) gradually and evenly over those areas that look a little dry, particularly around the edge of the pan. Add more stock when necessary. Rotate pan during cooking if paella appears to be cooking unevenly. Taste the rice after about 15 minutes of cooking and every 5 minutes or so from then on to determine when the rice is cooked. Taste from the outside edge, as rice in this area will be cooked last due to the direct heat underneath the centre of the pan. When ready, the rice should be tender yet firm to the bite. The final cooking time and amount of stock added will vary, depending on the absorption capacity of the rice, the heat source (gas or electric) and pan thickness and depth, but as a general guide, the total amount of stock added should be about 1.125L (4 1/2 cups).
6. Push cooked beans gently into the rice. Cook for a further 5 minutes. Paella should now look slightly moist, but not soupy (if it is, the heat is too low). Remove pan from heat, and cover with 2 clean tea towels. Set aside for 10 minutes. During this time, extra moisture will be absorbed by the rice. A light golden crust, known as socarrat and considered the most tasty and desirable part of the paella, should have developed under the rice. With stovetop cooking, the crust will probably form in the centre of the pan, due to the heat concentration in this part of the pan. It should be deep golden, not burnt. It is characteristic for the finished paella to fill the pan, creating a visual feast! Take to the table and serve immediately.

Notes & tips

• Note: Ground smoked paprika (pimenton) is produced in Spain. A variety of dried red peppers are ground into a powder that has a wonderful smoky aroma and flavour. Smoked paprika is available from specialty food stores and spice merchants. If unavailable, use mild paprika in its place.
• Variations: (based on the basic paella valenciana recipe, this page) Chicken & mussel paella: Replace chicken thighs and rabbit pieces with 8 (about 850g) chicken lovely legs or small skinned drumsticks. Brown chicken as in step 3, and transfer to a plate. Add 1/2 large green capsicum, deseeded, cut into 1cm pieces, with rice and other ingredients in step 4. Push chicken gently into paella mixture. Follow steps 4-5 to cook paella. Add 16 (about 325g) black mussels, scrubbed and debearded, after first 15 minutes of cooking in step 5, and push the seam edges carefully into the rice. Cook for a further 15 minutes. Finish as in step 6. Rabbit & chorizo paella: Replace chicken with 250g chorizo sausage, cut into 1.5cm pieces. Cook the chorizo in the paella pan at the beginning of step 3, turning once, for 3 minutes. Transfer to a plate. In step 4, add 3 tsp chopped fresh rosemary and 90g (1/2 cup) of drained bottled paprika (capsicum) fillets, sliced, with the rice and other ingredients. Add the chorizo with the rabbit pieces. Finish as in steps 5 and 6.

Ingredients (serves 4)

• 750g desiree potatoes, peeled, cut into 2cm pieces
• 12 Italian sausages
• 125g (1/2 cup) whole-egg mayonnaise
• 2 green shallots, ends trimmed, thinly sliced
• 1 1/2 tbs wholegrain mustard
• 2 tsp white wine vinegar
• 2 tsp warm water
• 2 baby cos lettuces, leaves separated, washed, dried, torn
• 1/4 cup fresh continental parsley leaves

Method

1. Cook the potato in a large saucepan of boiling water for 8 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
2. Meanwhile, heat a large frying pan over medium heat. Add the sausages and cook for 3-4 minutes each side or until cooked through.
3. Combine the mayonnaise, shallot, mustard, vinegar and water in a bowl.
4. Place the potato in a large bowl. Add the mayonnaise mixture and toss until well combined. Add the lettuce and parsley and gently toss until just combined. Divide the salad and sausages among plates to serve.

Notes & tips

• Tip: To get ahead you can make the baby cos & potato salad up to 6 hours earlier. Transfer to an airtight container and store in the fridge.
• Sausages with mustard mash & red cabbage: Omit the mayonnaise, vinegar, water and baby cos lettuces. Add 20g butter, 125ml (1/2 cup) milk and mustard to the potato at the end of step 1. Use a potato masher to mash until smooth. Heat 1 tbs olive oil in a large frying pan over medium heat. Add 1/4 red cabbage, hard core removed, finely shredded, and cook for 2 minutes or until softened slightly. Stir in the green shallots and parsley. Serve the sausages with the mustard mash and braised red cabbage.
• Rigatoni with Italian sausage, tomato & parsley: Omit the mayonnaise, vinegar and water. In step 1, replace the potatoes with 350g dried rigatoni pasta and cook in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan. At the end of step 2, cut the sausages into 2cm pieces and add to the pasta along with the green shallot, wholegrain mustard and 1 x 750ml btl passata (tomato pasta sauce). Place pan over medium heat and cook, stirring, for 5 minutes or until sauce is heated through. Sprinkle with parsley and serve with the lettuce.
• Italian sausage wraps with avocado & red onion: Omit the potatoes. At the end of step 3, place 4 pieces Lebanese bread on a clean work surface. Top with the sausages, mayonnaise mixture, lettuce, parsley, 1 avocado, halved, stone removed, peeled, sliced, and 1/2 red onion, thinly sliced. Roll up to enclose the filling. Serve.