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.
Jump to a recipe:
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.
TIP: 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.
TIP: For a variation on the dish, skip the frying step, wrap the chicken in prosciutto and throw them straight into the oven.