Recipes Archive

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Cold beetroot soup

1 hour

Jewish holiday

Easy potato latkes

20 minutes

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Latin American Christmas turkey

2 hour

Saffron buns

10 minutes

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Strawberry shortcake

15 minutes

Lamb recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

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Chicken with quinoa

20 minutes

Chicken with quinoa

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

8 portions free-range chicken
Maldon sea salt and freshly ground black pepper, to taste
Olive oil, to drizzle
4-6 fresh dates

For the sauce

2 T runny honey
½ cup chicken broth
Grated zest of 1 orange
½ cup freshly squeezed orange juice
¼ cup verjuice or dry white wine
1 clove garlic, crushed
Chopped coriander or Italian parsley, to serve
500 ML water
250 ml quinoa

Method

1. Preheat the oven to 200ºC.

2. Season and lightly oil the chicken. Arrange in a single layer in an oiled baking tin, skin side up. Tear the dates and tuck them beneath the chicken.

3. Combine the sauce ingredients, then pour over the sauce and bake, one shelf above the centre, for about 40 minutes, basting once or twice, until the chicken is nicely browned and tender.

4. To make the quinoa, combine the water and quinoa and boil until cooked, about 20 minutes.

Cook's note: Quinoa is rated as a superfood. It’s a complete protein, and very high in minerals. Often thought to be a grain, it is actually a seed. Not a quinoa fan? Couscous will work too.

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Cold beetroot soup

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Rolled leg of lamb with vegetable bake

Chicken with quinoa

Chicken with quinoa

Ingredients

Method