unstuffed cabbage [serves 5, prep 5-10 mins, cooking 30 mins]

this is super simple with very few ingredients but it tastes really good. 

ingredients
1tbspn olive oil
500g turkey mince
1 onion, finely diced
1 clove garlic, minced in the mincer
1 tspn dried oregano
1 tin chopped tomatoes
450ml chicken stock
100ml white wine
1 savoy cabbage, diced
1/2 teaspoon paprika
salt and pepper, a pinch each

Method
In a pan with the olive oil, brown the mince for about 5 minutes until it's broken up.
Add all the other ingredients and simmer for 25 minutes.

simples!

Chicken Schwarma and cauliflower: (serves 4, prep 5-10 mins, cooking 40 mins)

a family crowd pleaser, stolen from The Five O'Clock Apron...

Ingredients
chicken mini fillets (or thighs, but my family prefers mini fillets)
4 tablespoons of natural yoghurt
1 tsp ground ginger (tastes better than fresh for some reason)
1/2 tsp ground turmeric
3 garlic cloves, unpeeled and whole

1 large cauliflower
olive oil
1 garlic clove minced
2 teaspoons of fennel seeds

Method
CHICKEN: 2-4 hours before cooking, marinade the chicken in the yoghurt and spices. When ready to cook, lay flat on a baking tray covered in the marinade and oven cook for about 35 mins on 180 C

CAULIFLOWER: dice it then boil for 2 mins. drain. heat the olive oil in a pan and on the lowest possible heat, slow fry the cauliflower and garlic with the lid on for 20 mins. Add the fennel seeds and continue for another 20 mins. then serve.

Uber Healthy Falafel: serves 4 (20 mins prep, 15 - 30 mins cooking)

these falafels are the best healthiest i've found...

Ingredients
3 tbspn olive oil
1 large onion, finely diced
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp ground cumin

1 can chickpeas, drained and rinsed
1 can green lentils, drained and rinsed
1 egg, beaten
2 tablespoons parsley, chopped
1 tablespoon tahini paste
[optional - 100g gruyere cheese]

Method
Heat 1 tbsp olive oil in a frying pan and cook the chopped onion over a low-medium heat until soft but not coloured.
Add the garlic, ground cumin and cayenne for another 30 seconds or so.

Tip the chickpeas and lentils into a food processor (or use a hand blender) to blend them until coarse. Add the contents of the frying pan (onion mix), the tahini, egg and the parsley and blend again until nearly smooth.
(Add the cheese here if you're using it and stir well)

then form the mixture into patties,  and either pan fry or bake in the oven at 180 C for 25 - 30 mins.

Red lentil and cauliflower stew: serves 6 (prep 10 mins, cooking 45 mins)

this is comfort food at its best...

Ingredients

·       4 tablespoons olive oil

·       2 medium yellow onions

·       6 cloves garlic, minced in a garlic crusher

·       8 stalks celery

1    1 tablespoon ground cumin

·       1 teaspoon turmeric

·       2 teaspoons ground cinnamon

·       2 teaspoons cayenne pepper

·       2 cans chickpeas, drained

·       2 cans chopped tomatoes

·       2 cauliflowers, diced

·       2.5 litres chicken stock

·       2 cups of red lentils

·       2 bay leaves

method

1.     Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened (about 5-10 mins). Finely dice the celery while the onions and garlic are sautéing, then add to the pot and continue to fry gently for 2-3 minutes more.

2.     Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

3.     Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower. Stir the pot until everything is well mixed.

4.     Add the stock and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup / stew simmer on low, with the lid, for 30 minutes.

5.     After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste.

Eastern Bean Stew - prep 10 mins, cooking 50 mins, serves 12

Adapted from none other than Yotam Ottolenghi, this is one of my favourites...

Ingredients

2 tins chickpeas, drained

2 tins butterbeans, drained

3 onions, diced

5 garlic cloves, minced in the garlic crusher

1 tsp turmeric

450g yellow split peas

4 litres chicken stock

70g parsley, chopped

30g dill, chopped

70g coriander, chopped

300g fresh baby spinach

200g spring onions, sliced

3 tablespoons of white wine vinegar

juice of 4 limes

Method

In a large cooking pot, add a small amount of olive oil and sweat the diced onions and garlic over a low heat for up to 10 minutes.

Stir in the turmeric.

Add the chickpeas, butterbeans, split peas and stock to the pan and simmer for 30minutes.

Add the herbs, spinach, spring onions and white wine vinegar and cook for 15 more minutes.

At the very end, add the juice of the 4 limes and stir well.