fabulousfood
Go Nahural
fora sustainable w orld
...
O r g a n i c ^
natural
gardening
products
Com post 2 2 0 bin
natural recycler
• aerated
p—
• compact
• enclosed
See us at the
Melbourne
International
Flower &
Garden Show
r
1
At Garden Centres & Hardware Stores
www.gonaturalgardening.com.au or Ph 1300 292 818
1 long green chilli, finely
sliced
1 Tbsp sherry vinegar
'/ 2
red onion, finely chopped
2 tsp celery seeds
1 Put lemon juice,
garlic,
cumin, pepper, oil and chicken
in a large dip-lock bag.
Refrigerate for 30 minutes or
overnight, if time permits.
2 Combine quinoa
and 1
Tbsp extra oil in a large bowl.
Put stock in a medium pan
over a medium heat and bring
to the boil. Add quinoa mixture,
reduce heat and cook, stirring,
for 10-15 minutes or until
tender. Remove from heat, add
butter and set aside, covered,
for 5 minutes. Stir with a fork.
Season and leave to cool.
3 Finely grate zest
from 1
orange into a large bowl. Peel
remaining orange. Remove
pith from oranges and cut into
segments. Add to bowl with
tomato, chilli, vinegar, onion,
celery seeds and remaining oil.
4 Preheat grill plate
to hot.
Skewer chicken onto 12 pre-
soaked bamboo skewers. Cook
for 3 minutes on each side or
until cooked through.
5 Pile quinoa mixture
on
a platter. Top with orange
mixture. Serve with skewers.
■ Per serve:
2725kJ; protein 35g;
total fat 38.5g (sat fat 10.5g); carbs
4 1g; sodium 515mg; Gl estimate low
Three-m inute sp o n ge
with jam and cream
Preparation time: 5 mins
Cooking time: 20 mins
Serves 8-10
Melted butter, for greasing
1 cup self-raising flour
1 tsp cornflour
1 cup caster sugar
3 Tbsp milk
Extra 2 Tbsp melted butter
3 x 60g eggs
Finely grated zest of
V
2
lemon
1 tsp baking powder
FILLING
4 Tbsp raspberry jam
200m l thickened cream,
whipped
Icing sugar, for dusting
Fresh raspberries, to serve
1 Preheat oven
to 190°C.
Grease two 20cm round cake
tins with melted butter, then
line each with baking paper.
2 Sift flours
into the large
bowl of an electric mixer. Add
sugar, milk, extra butter, eggs
and zest and whisk on high
for 3 minutes or until light and
fluffy. Fold in baking powder.
3 Pour mixture
into prepared
tins. Bake for 18-20 minutes
or until golden and cooked
when tested with a skewer.
4 Remove cakes
from oven
and leave in tins for 5 minutes.
Turn out onto wire racks. Cool.
5 Spread jam
over 1
cake.
Spread cream over jam, then
top with other cake. Dust
with icing sugar, top with
raspberries and serve.
■ Per serve:
1234kJ; protein 4g;
total fat 14g (sat. fat 8.5g); carbs
40g; sodium 105mg; Gl estimate
high (does not include ‘to serve' item)
Stockists: Tunisian carrot, potato
and egg salad: Salad server, Safari
Living, (03) 9 5 1 0 4500. Flower
plate. Husk, (03) 982 7 700.
Plates, Market Import, (03) 950 0
0764. Table, Perfect Pieces,
(03) 9 8 1 3 1 300. Ploughman's
Lunch with Kasundi: Fabric; plates;
glasses. Market Import. Marinated
chicken skewers with orange and
tomato quinoa: Platter; bowl; plate;
bird ornament, Husk. Salad server,
Safari Living. Table, Perfect Pieces.
For Nutritional Analysis Guide,
see Better You News
go to bhg.com.au for
more Karen Martini recipes
Photography Marina Oliphant; styling and food preparation Caroline Velik; nutritional analysis Joanne Turner - information is approximate and a guide only
