Spinach, parmesan and chicken noodle soup

Serves: 4

INGREDIENTS

2 each carrots, onions and leeks (white part only), chopped

1 tbs olive oil

1.6kg whole chicken, rinsed, dried

2 celery stalks, chopped

4 bay leaves

1 parmesan rind, plus nely grated parmesan to serve

Finely grated zest and juice of 1 lemon, plus extra nely grated zest to serve

2 bunches English spinach

300g egg noodles, cooked according to packet instructions

METHOD

Preheat oven to 200°C. Place carrot, onion and leek on a baking tray and drizzle with oil. Roast for 30 minutes or until light golden. Transfer to a large stockpot.

Add chicken to pot with celery, bay leaves and 3L (12 cups) water and bring to the boil over high heat. Reduce heat to low and simmer for 50 minutes or until chicken is cooked through. Shred meat from bone.

Reserve meat and carcass. Strain stock, discarding solids, then return to pot with chicken carcass and parmesan rind. Cook for a further 50 minutes or until slightly reduced. Strain, discarding carcass and parmesan rind. Stir lemon zest and juice, spinach and chicken into soup. Season.

To serve, stir noodles into soup, then divide among serving bowls. Top with extra lemon zest and grated parmesan.

Recipe credit: Delicious 

Chorizo sausages with pumpkin and potato mash

Serves: 4

INGREDIENTS

400g butternut pumpkin, peeled and chopped

1kg King Edward potatoes, peeled

2 tbs milk

40g unsalted butter

4 fresh chorizo sausages

1 bunch English spinach, trimmed

2 tbs capers in brine, drained and chopped

1 cup flat-leaf parsley, finely chopped

Juice of 1 lemon

1/3 cup (80ml) extra virgin olive oil

Smoked paprika & micro parsley to serve (optional)

METHOD

Place pumpkin in a microwave-safe bowl and microwave on high for 12 minutes or until tender. (Alternatively, steam for 20-25 minutes.) Drain.

Place potatoes in a pan and cover with cold, salted water. Bring to the boil and cook for 20 minutes or until tender. Drain.

Place milk and butter in a pan over medium heat. Bring to a simmer. Combine potato and pumpkin and mash, gradually adding milk mixture until smooth. Season.

Meanwhile, heat a non-stick frypan over medium heat. Add sausages and cook, turning, for 10-12 minutes until cooked through.

Add spinach to the pan and cook for 2 minutes or until wilted.

Combine capers, parsley, lemon juice and olive oil in a bowl and season.

Arrange sausages on mash with the spinach and caper mixture. Top with paprika and micro parsley to serve.

Recipe credit: Delicious 

Quick stir-fried lamb fillet with crispy onions

Serves: 4

INGREDIENTS

1⁄2 cup (125ml) sunflower oil

2 small red onions, cut into rings

2 eggwhites, lightly beaten

1/2 cup (65g) rice flour

2 x 300g lamb backstraps

100ml oyster sauce

1 tbs sesame oil

2 garlic cloves, crushed

11⁄2 cups (300g) brown rice, cooked

1 cup (200g) frozen soya beans or podded broad beans, blanched

4 radishes, thinly sliced

Micro coriander & black sesame seeds to serve (optional)

METHOD

Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour.

Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.

Coat lamb in 1⁄4 cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.

Add sesame oil and garlic to the pan and cook for 1 minute or until fragrant then add the rice and stir to coat. Add the remaining oyster sauce and cook, tossing for 2-3 minutes, then divide between bowls.

Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds.

Recipe credit: Shannon Bennett via Delicious