Super simple flatbreads

I like to call these flatbreads, but you can also call them Roti. Essentially they are a super easy, cheap and fresh way to make a type of wrap that goes so well with curries, stews, sauces, dips and grilled falafel or other protein. Give them a go and you will be surprised at just how easy they are to make yourself!

Super simple flatbreads

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes

Ingredients

  • 1.5 cups plain flour
  • 1.5 teaspoons baking powder
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1/2 cup warm water (approx)

Directions

1. Sift flour and baking powder into a bowl then sprinkle over oil and salt.
2. Add in water slowly whist mixing until dough comes together and is soft but not sticky.
3. Knead until soft, then rest covered in a greased bowl for about 30min.
4. Split mixture into 6 and roll into small balls. Roll out each ball with a rolling pin and fry in a very hot non-stick pan. When they starts to bubble and brown they can be flipped.
5. Serve warm with falafel, curry or use as wraps.

Mango, Corn & Coriander Salsa

This yummy summer salsa is fresh and tasty and makes the most of the seasonal fruit and veg! We had it with grilled jerk chicken and brown rice, but it goes well with wraps, mexican or a classic kiwi BBQ meal.

Mango, Corn & Coriander Salsa

Serves 4
Prep time 10 minutes
Cook time 6 minutes
Total time 16 minutes

Ingredients

  • 2 corn cobs
  • 2 handfuls cherry tomatoes (or 2 large tomatoes)
  • 1 mango
  • 1/4 cucumber
  • 1 handful fresh coriander
  • 1 lemon (juices)

Directions

1. Leaving the corn in the cobs, steam in the microwave for 6 minutes. Leave to cool whilst prepping the other ingredients.
2. Dice tomatoes, cucumber and mango and roughly chop coriander.
3. Cut the corn off the cobs and then mix with the other ingredients. Dress with lemon juice and enjoy!

‘Creamy’ Cashew Nut Pasta

Nut butters are a great source of protein and healthy oils, and are really great to use as part of a dish.  This recipe starts from scratch, with the whole cashew nuts, which are great for turning into a really creamy sauce for pasta dishes.  You have to persevere with the blender to get the nuts to release the oils, but it’s well worth it.  This is also a very quick recipe to make, with minimal ingredients.

‘Creamy’ Cashew Nut Pasta

Serves 2
Prep time 15 minutes
Dietary Vegetarian

Ingredients

  • 1.5 cups unsalted cashew nuts
  • 2 cloves garlic (skins on)
  • 1 cup trim milk
  • 2 tablespoons chopped parsley
  • 2 handfuls baby spinach
  • seasoning
  • 3 cups cooked pasta

Directions

1. In a frying pan dry toast the cashew nuts and whole garlic cloves (still in their skins), by tossing them in the heat. Allow them to get slightly golden, but not too dark, around 5 minutes.
2. Remove the skins from the garlic cloves and add along with the still warm nuts to a food processor. (Keeping the nuts warm will help release their oils).
3. This next part can take anywhere between 5-15 minutes, depending on the efficiency and sharpness of your blender. Process the nuts and garlic until they form a paste. To start with they will resemble fine breadcrumbs, and depending on your blade it may take a while for them to reach the next stage. You will also need to stop the blender to scrape down the sides. Keep persevering, it does happen! Don't be tempted to add a little oil or water; this is not needed and may turn the mixture gluggy. Eventually the nuts will start to form an oily paste on the sides of your blender and move around the bowl; keep going until smooth. You have now successfully made garlic cashew nut butter!
4. Add the milk to the processor and blitz one more time to make a 'creamy' sauce.
5. Transfer the cashew sauce to a pan, add the parsley and spinach and warm through until the spinach has wilted. Season to taste and then add the cooked pasta and stir through to completely cover with the sauce.
6. Serve warm with any other vegetables you desire!

Spiced Lamb Meatballs and Turkish Flatbreads

This is a great family fun recipe or fantastic for entertaining. People can enjoy creating their own flatbreads exactly how they want them. It is full of flavour and a fresh and yummy dinner option.

Spiced Lamb Meatballs and Turkish Flatbreads

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes

Ingredients

  • 1 packet turkish flatbread

Meatballs

  • 400g lamb mince
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 cloves garlic (minced)
  • 1 egg

Garnish

  • 1/2 cucumber
  • 1/2 red onion
  • 1g capsicum
  • 1 packet feta
  • handful of fresh parsley and mint
  • greek yoghurt

Directions

1. Mix all meatball ingredients in a large bowl, roll into small balls and then bbq or pan fry in a good non stick pan for 5-10mins until cooked through.
2. Using a vegetable peeler slice cucumber into strips long ways and slice red onion and capsicum.
3. Cube feta cheese and then finely chop parsley and mint (however mint can be left whole if leaves are small enough).
4. When serving up, use a turkish flatbread as the base, add your meatballs and vegetables, garnish with feta, mint and parsley and finish with a dollop of thick greek yoghurt.

Salmon and Asparagus Fettucine

This dish is a lovely ‘rich’ pasta without the heavy cream sauce.  The salmon, garlic, lemon and parmesan gives it its distinct flavours, and using fresh seasonal asparagus is a real treat. Get all the ingredients for this delicious meal in store at Raeward Fresh!

 

Salmon and Asparagus Fettucine

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes

Ingredients

  • 500g salmon fillet
  • 1 white onion
  • 4 cloves garlic
  • 1 bunch asparagus
  • 1 drizzle oil
  • 1 cup milk
  • 1 cup frozen peas
  • 400g fresh fettucine pasta
  • 2 lemons (zest and juice)
  • 3 egg yolks
  • parmesan cheese

Directions

1. Preheat oven to 180 degrees C.
2. Season the salmon fillets and cover with tinfoil and bake for 15-20 minutes, depending on the thickness of your fish. Set aside.
3. Place a pot of water on to boil for the pasta.
4. Chop up the onion, crush the garlic and cut the asparagus in two, trimming the ends. Cook the onion in a frying pan with a drizzle of oil, until translucent. Then add the garlic and asparagus, heat through for a further two minutes to soften slightly.
5. Add milk to the pan and bring it to a light simmer, then add the frozen peas.
6. Put the fresh pasta on to cook for 3-4 minutes.
7. Add the lemon zest and 3-4 tablespoons of the pasta water to the sauce to help thicken it. Then drain the pasta and add to the sauce.
8. Reduce to a low heat and add in all the egg yolks, taking care to immediately stir through the sauce (if you do this too slowly, or the heat is too high you may risk curdling the dish). Continue to allow the dish to warm through for a few more minutes.
9. Add the lemon juice, and again stir this through relatively quickly.
10. Flake the salmon into good bite-sized pieces and carefully fold through the pasta and season.
11. Garnish with grated parmesan.

Tandoori Inspired Chicken and Capsicum Skewers, with Turmeric Rice

With capsicums back in season this is a great recipe to try. It’s colourful and vibrant and has plenty of vitamin C and antioxidants from both the capsicums and tomato.

Tandoori Inspired Chicken and Capsicum Skewers, with Turmeric Rice

Serves 4
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes

Ingredients

  • 2 cups basmati rice
  • 2 white onions
  • 1 teaspoon ground cumin (+ 1 tablespoon for the paste)
  • 3 cloves crushed garlic
  • 2 teaspoons turmeric
  • 1 tablespoon smoked paprika (+ 1/2 tsp for sauce)
  • 1 teaspoon ground chilli (optional for those who like heat)
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons natural yoghurt (+ 1/2 cup for sauce)
  • 500g chicken tenderloins
  • 3 red capsicums
  • 1 lemon (for the sauce)
  • 8 skewers

Directions

1. Rinse the rice through a sieve until the water runs clear.
2. In a pan, cook off the chopped onion in a little oil. Add 1 teaspoon of the ground cumin and 1 clove of the crushed garlic, and cook through for 2-3 minutes.
3. Add the rice, mix well and then add 1 teaspoon of the turmeric, mix through and cook for a further 3-4 minutes, stirring often.
4. Add 4 cups of water to the rice, cover and cook on low for 20 minutes.
5. Whilst the rice is cooking; in a bowl mix together the remaining cumin, garlic and turmeric, along with the paprika, chilli, finely grated fresh ginger, tomato paste and yoghurt.
6. Cut up the tenderloins so that they are roughly two inches long, and slice the capsicums to match their size.
7. Add the chicken and capsicum to the yoghurt spice mix, and using your hands, completely coat them in the paste.
8. Thread the chicken and capsicum pieces onto 8 skewers, then set under a grill to cook for 4-5 minutes. Turn them over and cook for a further 5 minutes until the chicken is cooked through (you may need to check a piece to make sure).
9. If you wish to make the sauce, mix together the juice of 1 lemon, ½ cup natural yoghurt and ½ teaspoon of smoked paprika.
10. Serve the skewers over the rice and drizzle the sauce over the top.

Lamb with Eggplant Rollatini

Eggplant is widely used in Southern Europe, traditionally in moussakas, ratatouilles and the dip babaganoush. Rollatini is a recipe from Italy, and pairs nicely with the butterflied lamb to make a delicious Mediterranean inspired meal. Go instore to Raeward fresh to get all of theses delicious ingredients! 

Lamb and Eggplant Rollatini

Serves 4
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes

Ingredients

  • 1 butterfly lamb leg (600g)
  • drizzle olive oil
  • 1 sprig fresh rosemary (or teaspoon of dry)
  • 3 eggplants
  • 3 cups baby spinach
  • 1 egg
  • 250g cottage cheese
  • 4 tablespoons grated parmesan
  • 2 cloves garlic
  • 1 can tomatoes

Note

Optional: for a hungry family serve alongside couscous or polenta

Directions

1. Preheat oven to 180 degrees C.
2. Remove the ends from the eggplants and then slice them lengthways, about ½ cm thick. Place them on a lined baking tray and bake for 5 minutes.
3. While they are cooking, prepare the filling. In a bowl, mix the spinach, cottage cheese, egg and 1 clove of diced garlic and then season.
4. When eggplants are softened, add 2-3 teaspoons of the spinach mixture to each of the slices at one end and roll up.
5. Place the rollatinis in a lined baking tray, rolled side down, pour over the can of tomatoes, distributing evenly, then sprinkle over the parmesan. Cover with foil and bake for 20 minutes.
6. While the eggplant is cooking, chop a garlic clove in half and rub down the lamb. Drizzle the lamb with olive oil, then sprinkle over the roughly chopped rosemary and season. BBQ the lamb on a medium heat for 5-6 minutes on each side (for medium rare), or to your liking. Alternatively roast the lamb at 180 degrees C for 8 minutes each size.
7. Leave to rest and then slice to serve with the eggplant.

Sweet Potato Lasagne

Lasagne is a great family favourite, it takes a little bit of effort but it’s definitely worth the time.  The extra layers of sweet potato make it go further, and adds a Kiwi twist to this Italian classic. Head into Raeward Fresh to get all the ingredients you need! 

Sweet Potato Lasagne

Serves 4-6
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 3 carrots
  • 3 tablespoons olive oil
  • 500g premium mince
  • 1/2 teaspoon cinnamon
  • 1 can tomatoes
  • 1 cup trim milk
  • 2.5 cups edam cheese for sauce (includes 1/2 cup to sprinkle on top)
  • 4 tablespoons wholemeal flour
  • 2 sheets fresh lasagne
  • 2-3 large sweet potatoes

Directions

1. Preheat oven to 200 degrees C.
2. Dice the onion, mince the garlic and grate the carrots. In a large frying pan heat 1 tablespoon of the olive oil, and add the onion and garlic and cook until soft. Add in the premium mince and cook until coloured, breaking up any chunks.
3. Add the grated carrots to the mince mixture and cook until softened, then add in the canned tomatoes.
4. Season the mixture, and add the cinnamon. Simmer for 5 minutes.
5. To make the cheese sauce: add the remaining 2 tablespoons of olive oil to a small pan and place on a medium heat, add the flour and stir until it absorbs the mixture. Add in the milk a small amount at a time, whisking as you go to avoid lumps. When you have added in all the milk, allow to thicken whilst stirring (around 4-5 minutes), then add the grated cheese (reserving some for the top layer) and whisk until smooth.
6. Scrub and chop the sweet potato into ½ cm thick rounds, and then you can assemble the lasagne.
7. First place a layer of pasta in the bottom of a 22 x 33 cm baking dish, then cover with half the mince, followed by a layer of sweet potato rounds. Top the sweet potato with half the cheese sauce and place a layer of pasta on top. Add another layer of the mince, then rounds of sweet potato, and coat with the remaining cheese sauce. Sprinkle with cheese and put in the oven to bake for 30 minutes.
8. For best results, allow to cool for 5-10mins before slicing, and serve with a small green side salad.

Asian Pork and Bok Choy Stir-Fry

Pork is a good source of iron, vitamin Bs and of course protein. The thing to watch is it’s fat content, so try to choose lean cuts when possible. This tasty quick recipe pairs up pork nicely with the classic Asian flavours of ginger, soy, lime and chilli. To get all the ingredients you need head in-store to Raeward fresh.

Asian Pork and Bok Choy Stir-Fry

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 2 packets brown rice noodles
  • drizzle of olive oil
  • 500g pork mince
  • 5 cm piece of fresh ginger (peeled and finely grated)
  • 2 cloves garlic
  • 1 Small broccoli head
  • 1 fresh chilli (halved lengthways, de-seeded and thinly sliced)
  • 1/4 cup salt reduced soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 3 Small bunches of baby bok choy
  • 4 tablespoons coarsely chopped fresh coriander (2 for the dish, 2 for garnish)

Directions

1. Follow the packet instructions to soften the noodles, separate with a fork, drain and set aside.
2. Mince the garlic, and slice the broccoli into florets.
3. Heat the oil in a wok or large frying pan. Add the pork, break up any lumps and stir-fry for 3-4 minutes until the mince is evenly seared.
4. Add the ginger, garlic, broccoli and chilli and stir-fry for 1-2 minutes.
5. Add the soy sauce and sugar and bring to the boil, then add the bok choy and stir-fry until just wilted.
6. Toss through 2 tablespoons of the chopped coriander and lime juice.
7. To serve, distribute the noodles between four bowls, top with the mince, and use the remaining coriander as garnish.

Wasabi and Sesame Salmon Bowl

There are many reasons why salmon should be a part of a varied diet.  It not only contains good sources of omega-3s, calcium, and vitamin D as well as other nutrients, it’s versatility means it can be baked, smoked, fried, grilled or eaten raw.  And it’s quick cooking time makes it a perfect nutritious source of protein for busy people. Head in-store to Raeward Fresh to grab some fresh salmon, and all the other ingredients you will need.

Wasabi and Sesame Salmon Bowl

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes

Ingredients

  • 4 salmon fillets
  • 2 teaspoons wasabi paste
  • 4 tablespoons sesame seeds
  • 2 cups brown rice
  • 3 tablespoons vinegar
  • 1/4 red cabbage
  • 2 carrots
  • 2 spring onions
  • 1 juice lemon
  • 2 tablespoons peanut oil
  • soy sauce (optional)

Directions

1. Preheat oven to 180 degrees C.
2. Put the brown rice in a pot with the 4 cups of water, bring to the boil, and simmer covered for 15 minutes. Turn off the heat and leave covered for at least 15 minutes.
3. When rice is cooked add the 3 tablespoons of vinegar and 1 tablespoon of peanut oil and set aside.
4. Prepare salmon by first de-boning and then brushing with wasabi paste and sprinkling with sesame seeds (to adjust spiciness wasabi paste can be thinned down with water).
5. Bake on a lined oven tray for 10-15 minutes until cooked through.
6. While the rice and salmon are cooking slice the cabbage thinly, ribbon the carrots with a vegetable peeler, and thinly slice the spring onions, then place in a large bowl. Mix together the lemon juice and the remaining tablespoon of peanut oil and toss with the vegetables.
7. To assemble, place the rice and salad next to each other in a bowl, and top with the baked salmon. A little soy sauce can be added if desired.