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This Month's Recipes.
Two terrific recipes from this months newsletter:
Apple, Quinoa & Lentil Salad with Maple Pork (or Chicken).
Serves 4 Prep Time: 5mins Cook Time: 30 mins
Serves 4 Prep Time: 5mins Cook Time: 30 mins
Ingredients:
2 small red apples, cut into thin wedges
1 large red onion, cut into thin wedges
2 teaspoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon water
1⁄4 teaspoons dried chilli flakes
450g pork fillet / chicken breast
100g (1/2 cup) quinoa, rinsed
185ml (3/4 cup) water
400g can brown lentils, rinsed, drained
1/2 cup continental parsley leaves, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
2 celery sticks, cut into matchsticks
Baby herbs, to serve
Lemon wedges, to serve
Method:
1.Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray.
Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender.
2. Combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken.
3.Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes or until water is absorbed and quinoa tender.
4.Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges
2 small red apples, cut into thin wedges
1 large red onion, cut into thin wedges
2 teaspoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon water
1⁄4 teaspoons dried chilli flakes
450g pork fillet / chicken breast
100g (1/2 cup) quinoa, rinsed
185ml (3/4 cup) water
400g can brown lentils, rinsed, drained
1/2 cup continental parsley leaves, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
2 celery sticks, cut into matchsticks
Baby herbs, to serve
Lemon wedges, to serve
Method:
1.Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray.
Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender.
2. Combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken.
3.Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes or until water is absorbed and quinoa tender.
4.Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges
Ricotta, Apple and Cinnamon Hotcakes
Serves 4 Preparation Time: 15 minutes
Ingredients
4 green apples
1/3 cup caster sugar, plus 2 tbs extra
3/4 cup firm reduced-fat ricotta (from the deli section)
3/4 cup Milk
1 tsp vanilla
2 eggs, separated
1 cup wholemeal self-raising flour, sifted
1 tsp ground cinnamon
1 tbs margarine
2/3 cup low-fat natural yoghurt
Method:.
- Core and cut two apples into eights. Coarsely grate the remaining two apples.
- Combine apple wedges and ⅓ cup caster sugar in a medium saucepan. Add just enough water to cover the apples. Bring to the boil over high heat. Reduce heat to medium-low and simmer gently for 10-12 minutes or until apples are just tender. Remove apples and set aside. Return poaching liquid to high heat. Boil for 8-10 minutes or until a light syrup formsCore and cut two apples into eights. Coarsely grate the remaining two apples.
- Place the ricotta, milk, vanilla and egg yolks in a medium bowl. Use a spatula to combine and press out any lumps. Stir through grated apple. Mix in flour, ground cinnamon and remaining two tbs caster sugar until just combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold egg whites through ricotta mixture.
- Melt margarine in a large frypan over medium-low heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes or until bubbles appear and hotcakes are golden underneath. Flip and cook for a further minute. Remove hotcakes from the pan and keep warm. Continue cooking the remaining mixture
- Spread yoghurt between serving plates. Top with hotcakes and poached apples. Finish with a drizzle of the poaching liquid syrup.
More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page
