If you're looking for something delicious and different to cook this week, try one of these three gourmet dishes that can be whipped up in a flash.
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Sumac lamb racks with pumpkin and sesame salad
Zucchini black olive and goat's cheese tart
Tarragon Chicken thighs with crisp prosciutto, fennel and cabbage
1. sumac lamb racks with pumpkin and sesame salad
Prep time: 20 mins / Cook time: 30 minutes / Serves: 4 - 6
3 Small garlic cloves, finely grated
1 Tsp sumac
1 Tsp ground allspice
80 ml Olive Oil with extra for drizzling
4 Lamb racks, each with 3 cutlets
1 Small pumpkin (about 1.2 kg), peeled and cut into pieces
½ Red onion, thinly sliced
½ Cup loosely packed flat-leaf parsley
½ Garlic clove, grated
60 ml Extra-virgin olive oil
1½ Tbsp lemon juice
2 Tsp pomegranate molasses
Toasted sesame seeds
Preheat the oven to 220°C. Combine garlic, spiced and half the olive oil in a large bowl. Massage into lamb and leave for a few minutes. Spread pumpkin on a baking tray, drizzle with olive oil and roast for 15 - 20 minutes, turning occasionally caramelised. Cool briefly.
Meanwhile, hear remaining olive oil in a large oven proof frying pan oven medium-high heat, add lamb racks and brown well over for 4 -5 minutes. Transfer to oven and roast until cooked to your liking. Rest for 5 minutes.
For pomegranate dressing, whisk ingredients together in a bowl and season for to taste. Gently toss pumpkin with onion, herbs and sesame seeds, crumble in the feta, drizzle with dressing and serve with lamb and lemon wedges.
Left over roasted pumpkin makes the salad even speedier.
2. zucchini black olive and goat's cheese tart
Prep time: 15 mins / Cook time: 20 minutes / Serves: 4 - 6
2 Squares (about 25 cm) shortcrust pastry
½ Cup pitted black olives
1 Anchovy fillet, chopped
1 Garlic clove, chopped
1 Tsp finely chopped thyme
2 Tsp extra-virgin olive oil, extra for drizzling
100 g Goats curd, crumbled
2 Small zucchinis, thinly sliced
1 Egg yolk, beaten
1 Tsp aged red wine vinegar
½ Cup loosely packed basil leaves
Process olives, anchovy, garlic, thyme and half the oil to a course paste in a food processor. Add the goats curd, blend to combine and season to taste. Spread the mixture over pastry, leaving a 1.5 cm boarder. Top each tart with a quarter of the zucchini, brush boarders with egg yolk, drizzle a little extra oil and season to taste.
Slide onto to the heated trays and bake, rotating and swapping trays partway through cooking until golden brown. This should tale 18 - 20 minutes. Toss the remaing zucchini and oil in a bowl with vinegar and basil, season to taste, pile onto tarts and serve.
3. tarragon chicken thighs with crisp prosciutto, fennel and cabbage
Prep time: 20 mins / Cook time: 20 minutes / Serves: 4
1kg Skinless, boneless chicken thighs (about 8 pieces)
2 Tbsp olive oil, extra for drizzeling
3 Garlic cloves, finely grated
1 Tbsp finely chopped tarragon
2 Thin slices prosciutto
For the fennel and cabbage salad
60 ml extra-virgin olive oil
1 Tbsp white wine vinegar
½ Garlic clove, finely grated
Grated rind and juice of ½ a lemon
1 Tsp finely chopped tarragon
450 g White cabbage, thinly shaved
1 Fennel bulb, thinly shaved
2 Small shallots, thinly shaved
½ Cup loosely packed flat leaf parsley
½ Cup loosely packed mint
Preheat oven to 220°C. Combine chicken, olive oil, tarragon and garlic in a large bowl and season. Heat a large oven proof frying pan over high heat, drizzle chicken with extra-virgin olive oil and fry until browned. Transfer to oven and roast for 5 minutes or until cooked through, then transfer to a plate, cover loosely with foil and rest for 5 minutes.
Meanwhile, bake prosciutto on an oven tray, lined with baking paper for 5 - 7 minutes until crisp. For fennel and cabbage salad, whisk olive oil, vinegar, garlic, tarragon and lemon juice in a large bowl. Add cabbage, fennel, shallot and herbs. Toss to combine, season to taste and served with chicken topped with shards of crisp prosciutto.
For a variation on the dish, skip the frying step, wrap the chicken in prosciutto and throw them straight into the oven.