Barbecue Chicken With Carrot-Zucchini Slaw

For a balanced and tasty family meal, try this barbecue chicken and carrot-zucchini slaw recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 30 minutes

Ingredients

• 2 teaspoons olive oil, plus 1 tablespoon extra
• 1/4 small-medium brown onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup Cornwall's cider vinegar
• 1/2 cup Coles Brand tomato sauce squeezy
• 1/3 cup water
• 2 tablespoon Coles Brand brown sugar
• 1 1/2 teaspoons Coles Brand worcestershire sauce
• 1 1/2 teaspoons Coles Brand dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of Coles Brand cayenne pepper
• 400g (about 2 small-medium) chicken breast fillets, each sliced through the centre lengthways into 2

Carrot-Zucchini Slaw

• 1/4 cup Coles Brand whole egg mayonnaise
• 3 teaspoons Cornwall’s cider vinegar

• 1 medium (180g) zucchini, cut into thin matchstick-size strips
• 2 medium carrots (200g total), cut into thin matchstick-size strips
• 1/2 medium red onion, very thinly sliced
• 1/4 bunch fresh coriander, leaves and stems separated, leaves coarsely chopped

Method

• In a small heavy saucepan, heat 2 teaspoons of the oil over medium heat. Add the onion and cook, stirring often, for 4 mins, or until tender. Stir in the garlic and cook for 1 min or until garlic is tender.
• Stir in the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper and cayenne. Bring to a simmer over high heat. Reduce heat to medium-low and simmer uncovered, stirring often, for 15 mins or until the sauce reduces and thickens slightly. Remove from heat. Reserve 1/4 cup sauce for basting. (See Note.)
• Heat the barbecue on medium-high. Coat chicken with remaining tablespoon oil and season with salt and pepper. Place chicken on the grill, close the hood for hooded barbecues, and cook chicken, basting occasionally with reserved 1/4 cup barbecue sauce, for 2-3 mins each side or until cooked through and slightly charred on the outside but still juicy.
• Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
• Using your hands, gently toss the zucchini, carrots, onion and coriander leaves and stems in a large bowl to combine. Toss the slaw with enough dressing to coat. Season to taste with salt and pepper.
• Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.

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Crunchy Carrot Salad with Pan-fried Barramundi Recipe

Tempt the taste buds with this delightfully crisp and crunchy carrot salad served with pan-fried barramundi.

Serves: 4

Time to prep: 20 minutes

Time to cook: 10 minutes

Ingredients

• 2 teaspoons pure olive oil
• 4 x 150g barramundi fillets
• 2 bunches Hatters coloured carrots, cut into matchsticks
• 2 oranges, segmented
• 1/2 cup torn flat-leaf parsley
• 1/3 cup chopped macadamias, toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoons lemon juice

Method

• Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
• Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
• Serve fish with the salad.

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Carrot, Zucchini and Parsnip Frittata Fingers

Photography by Mark O'Meara

Makes: 12 fingers

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• Melted butter, to grease
• 2 tsp light olive oil
• 80g (1/2 cup, firmly packed) grated green zucchini
• 60g (1/2 cup, firmly packed) Grated carrot
• 50g (1/2 cup, firmly packed) grated parsnip
• 2 green shallots, ends trimmed,finely chopped
• 3 eggs, lightly whisked
• 40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
• 2 tbs finely chopped fresh parsley
• 1 tbs plain flour, sifted

Method

• Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
• Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
• Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
• Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

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Honey-roast Carrot Salad with Paprika-spiced Fish

Photography by Chris Chen

The sweet honey-roasted carrot pairs perfectly with the smoky Middle-Eastern flavours of this spiced fish recipe.

Time to prepare: 10 minutes

Time to cook: 20 minutes

Serves: 4

Ingredients

• 4 carrots, peeled, sliced diagonally
• 2 tbs honey
• 1 tsp caraway seeds
• 2 tbs olive oil
• 4 (about 130g each) white fish fillets (see note)
• 1 tsp sweet paprika
• 1 tbs lemon juice
• 1 bunch flat-leaf parsley, leaves picked
• 1/2 red onion, thinly sliced
• 100g feta, crumbled

Method

• Preheat oven to 180°C. Line an oven tray with baking paper. Place carrot on tray and drizzle with half the honey. Sprinkle with caraway and season with salt and pepper. Bake, turning occasionally, for 15 minutes until tender and golden. Remove from oven and set aside for 5 minutes.
• Heat 1 teaspoon of oil in a frying pan over high heat. Sprinkle fish with half the paprika. Season with salt and pepper. Cook for 1-2 minutes each side or until golden and cooked through.
• Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
• Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss. Serve salad with fish immediately.

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Roast Delight Potato, Beetroot and Carrot Salad

Ingredients

• 650g (approx. 4 medium) Red Delight Potatoes, cut into 2cm-thick rounds
• 2 bunches baby carrots, scrubbed, ends trimmed
• 4 large garlic cloves, skin on
• 2 tablespoons olive oil
• Sea-salt flakes and freshly ground black pepper
• 500g (5 medium) beetroot, peeled, ends trimmed, quartered
• 150g baby salad leaves (like rocket spinach)
• 1/3 cup flaked coconut, toasted
• 100g marinated goat’s cheese
• Dressing
• 3 tablespoons extra virgin olive oil
• 3 tablespoons orange juice
• 2 tablespoons honey
• 1–2 teaspoons grated horseradish

Method

• Preheat oven to 200°C fan forced. Lightly grease a large roasting pan and a small roasting pan. Combine potatoes, carrots and garlic in the large pan. Drizzle over half the olive oil and season with salt and pepper, then turn to coat. Place beetroot into smaller pan, drizzle with remaining olive oil, season with salt and pepper and turn to coat. Place potatoes just above centre position in the oven and beetroot underneath. Roast both for about 30–40 minutes, turning occasionally until light golden and tender. Set aside to cool slightly.
• To make dressing, combine all the ingredients in a screw top jar. Shake well to combine.
• Arrange salad leaves on a large serving platter. Top with roast vegetables then sprinkle over coconut. Crumble over goat’s cheese and drizzle with dressing.

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