Nightshade recipes Archives

Pie recipes

Lemony garlic chicken-and-potato bake

45 minutes

Five-ingredient recipes

Abi’s Christmas potatoes three ways

20 minutes - 1 hour

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Chicken recipes

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

25 minutes

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Christmas recipes

Sliced roast potatoes

20 minutes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the caponata-style brinjals:

3 T olive or macadamia oil
1 pack Woolworths baby brinjals, cut into thirds
3 cloves garlic, crushed
1 red Serenade chilli, finely chopped
2 t smoked paprika
sea salt and freshly ground black pepper, to taste
¼ cup green olive brine

For the macadamia yoghurt-and-green olive sauce, mix:

1 cup plain yoghurt
2 T macadamia butter
2 cloves garlic, crushed
15 g parsley, finely chopped
15 g chives, finely chopped
1 lemon, zested and juiced
sea salt, to taste

For the noodles:

1 x 350 g pack Woolworths baby marrow spaghetti
1 x 250 g pack Woolworths Carb Clever spinach noodles
green olives, sliced, for serving
pea shoots or parsley, for serving
toasted mixed sesame seeds, for serving

Method

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

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Lemony garlic chicken-and-potato bake

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Abi’s Christmas potatoes three ways

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Potato salad with herbed chilli dressing

Sliced roast potatoes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

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Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Ingredients

Method