Tunisian carrot, potato
and egg salad
Preparation time: 10 mins
Cooking time: 1 5 mins
Serves 6
4 carrots, peeled, cut
into thick slices
4 kipfler potatoes, peeled,
cut into thick slices
Sea salt and freshly ground
black pepper, to season
3 large eggs
100ml extra virgin olive oil
Juice of 1 lemon
2 tsp ground caraway seeds
1 green chilli, seeded,
finely chopped
Kasundi
Preparation time: 1 5 mins
plus 30 mins soaking time
Cooking time: 1 hour 5 mins
Makes 10 cups
500ml apple cider vinegar
2 1/2 Tbsp brown mustard
seeds
250g fresh ginger,
peeled, chopped
20 cloves garlic,
peeled
5 radishes, halved
3 Tbsp baby capers
1 handful kalamata olives
Extra sliced green chilli,
to serve
Hot chilli sauce, to serve
(optional)
Lemon cheeks, to serve
Flatbread, to serve
1 Put carrot and potato in a
large pan, cover with water and
add a pinch of salt. Bring to the
boil over a medium heat and
cook for 10 minutes or until
tender. Drain, then cool slightly.
2 Bring a small pan of water to
the boil, add eggs and cook for 5
40ml olive oil
2 Tbsp nigella or cumin
seeds
2 Tbsp turmeric
6 Tbsp ground cumin
2 Tbsp coriander seeds
2 tsp chilli powder
6-12 large fresh chillies,
seeded,chopped
2 large brown onions,
finely diced
5 x 410g cans crushed
tomatoes
8 Granny Smith apples,
peeled, cored, quartered
6 cloves
250g brown sugar
50g fine table salt
1 Put vinegar in a small
pan and bring to a simmer
over a low heat. Remove
pan from heat. Add mustard
seeds and leave to soak
for 30 minutes.
minutes or until semi-hard-boiled.
Drain. Put eggs in a small bowl of
cold water to cool. Peel eggs, cut
into quarters and set aside.
3 Combine oil, lemon juice,
caraway seeds and chilli in a
large bowl. Season. Add carrot
and potato. Toss to combine.
4 Put carrot mixture, egg,
radish, capers and olives on a
platter. Top with extra chilli and
chilli sauce, if using. Serve with
lemon and bread.
■ Per serve:
1003kl; protein
5.5g; total fat 19g (sat fat 3g);
carbs 1 1g; sodium 270mg; Gl
estimate low (does not include
‘to serve' items)
2 Put mustard seed
mixture, ginger and garlic
in a blender and blend
until smooth.
3 Heat oil in a large wide
pan over a high heat for 1
minute. Add nigella or cumin
seeds, turmeric, ground
cumin, coriander seeds and
chilli powder, and cook for
20 seconds.
4 Add mustard seed
mixture, chilli and onion
to pan. Bring to a simmer
over a medium heat, then
add tomato, apple, cloves,
sugar and salt. Reduce heat
to low and cook, stirring
occasionally, for 1 hour.
5 Remove from heat and
pour into sterilised jars.
■ Per Tbsp:
192kJ; protein
0.9g; total fat 1.1g (sat. fat
0 .1g); carbs 7g; sodium
280mg; Gl estimate medium
Ploughm an’s lunch
with Kasundi
Preparation time: 5 mins
Cooking time: nil
Serves 4-6
1 loaf bread, thickly sliced
1 50g vintage cheddar
1 50g soft goat’s cheese
Fresh fruit (such as grapes),
to serve
1 cup Kasundi (see recipe,
below left)
250g sliced leg ham off
the bone
Cherry tomatoes, halved,
to serve
Watercress leaves, to serve
Assorted olives, to serve
Pickled onions, to serve
1 Put bread, cheddar, goat’s
cheese, fruit and Kasundi on
a bread board. Divide ham
between plates. Put tomato and
watercress in a bowl. Put olives
and onions in 2 more separate
bowls. Serve all dishes together
and let guests help themselves.
■ Per serve:
2015kJ; protein 28g;
total fat 19g (sat. fat 9.5g); carbs 45g;
sodium 1740mg; Gl estimate medium
(does not include ‘to serve’ items)
Marinated chicken
skewers with orange
and tomato quinoa
Preparation time: 20 mins
plus 30 mins chilling time
Cooking time: 25 mins
Serves 6
Juice of 1 lemon
3 cloves garlic, finely chopped
2 Tbsp ground cumin
1 Tbsp cracked black pepper
2 Tbsp extra virgin olive oil
800g chicken thigh fillets,
cut into 3cm pieces
300g quinoa
Extra 100ml extra virgin
olive oil
650m l chicken stock
50g unsalted butter, softened
Salt and freshly ground
black pepper, to season
2 oranges
2 ripe tomatoes, finely
chopped
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BETTER HOMES AND GARDENS, APRIL 2011 bhg.com.au
