Roasted Beetroot with Garlic and Greens
Preheat the oven to 180 C. Wash the beetroot thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beetroot in a small baking dish or roasting tin, and toss with 2 tablespoons of ... [... more]
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Mediterranean lentils with mushrooms
To make the marinade, combine the oil, lemon zest and juice, thyme, oregano and pepper in a large bowl. Add the mushrooms to the marinade and toss to coat well. Leave to marinate at room temperature for about 1 hour. Meanwhile, rinse the lentils ... [... more]
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Mediterranean Lemon and Oregano Chicken
In a medium sized baking dish, grate the peel from 1/2 the lemon, squeeze out all the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed. Remove skin from chicken pieces and discard. Coat ... [... more]
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Warm lentil and roasted capsicum salad
Preheat a grill to a high heat. Pour 3 cups of water into a large saucepan, add the lentils and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, or until the lentils are tender, but still holding their shape. Meanwhile, place ... [... more]
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Mediterranean fish stew
Heat the oil in a large heavy-based saucepan. Add the onion and leek and cook over a moderate heat, stirring frequently, for 5 minutes, until beginning to soften. Stir in the garlic and celery and cook for 2 more minutes. Add the tomatoes, tomato ... [... more]
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Mediterranean chicken with oaty crumble
Preheat the oven to 190°C. Loosen the skin on each chicken breast and tuck a sprig of rosemary underneath, between the skin and the flesh. Place the chicken in a large roasting tin and roast for 5 minutes. Combine the eggplant, zucchini and red ... [... more]
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Cauliflower Provencal
Cut off the leaves and stalk from the cauliflower, then break or cut the florets from the core. Arrange the florets in the top of a steamer over boiling water, cover and steam for 9-10 minutes or until almost tender. Meanwhile, in a saucepan ... [... more]
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Lemon and Thyme Lamb Chops
Stir together olive oil, lemon juice and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and toss with the olive oil mixture. Marinate for 1 hour. Lightly oil cooking grill hotplate. Place lamb ... [... more]
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Provençal pizza
Put the flour in a large bowl and stir in the yeast and a pinch of salt. Make a well in the centre and add 1/2 cup of tepid water and 3 teaspoons of the olive oil. Mix with a round-bladed knife until the mixture forms a soft dough, adding a ... [... more]
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Mediterranean lamb stew
Using a sharp knife, trim all the fat and cartilage from the lamb, then cut the meat into 2.5-cm cubes. In a flameproof casserole dish, heat 1 tablespoon of the oil over moderate heat. Add the onions and garlic and sauté for about 10 minutes or ... [... more]
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Mediterranean Black Olive Bread
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in ... [... more]
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Mediterranean chicken with olives
Heat the oil in a large, heavy flameproof casserole dish or deep frying pan. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden. Add the chorizo and capsicums and cook over a ... [... more]
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