Speedy Balsamic Roast Chicken

Keep dinner fast, interesting and tasty with these bulk-buy items.

Serves: 4

Time to prep: 10 minutes

Time to cook: 50 minutes

Ingredients

• 1 tablespoon balsamic vinegar
• 2 garlic cloves, crushed
• 1/4 cup olive oil
• 1 bunch beetroot, trimmed, peeled, cut into thin wedges
• 2 carrots, peeled, halved, cut into 3cm pieces
• 2 medium red onions, cut into wedges
• 1.5kg mixed chicken pieces, trimmed
• 2 tablespoons chopped fresh rosemary leaves

Method

• Preheat oven to 220ºC/200ºC fan-forced. Combine vinegar, garlic and 2 tablespoons oil in a jug. Place beetroot, carrot and onion in a roasting pan. Toss through vinegar mixture. Roast for 10 minutes.
• Meanwhile, using a sharp knife, cut slits in chicken. Heat remaining oil in a frying pan over medium-high heat. Cook chicken in batches, turning, for 10 minutes or until browned. Add to roasting pan.
• Top with rosemary. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is cooked through and vegetables are tender. Serve.

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Roast capsicum hommus Recipe

Photography by Rob Palmer

You may not be a master chef, but you still like to entertain. Here's a foolproof, easy-to-make recipe that's set to impress and fire up your inner cook!

Time to prep: 10 minutes

Ingredients

• 400g can chickpeas, drained, rinsed
• 1 1/2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, quartered
• 1/2 cup chopped chargrilled capsicum
• 2 tablespoons olive oil

Method

• Process chickpeas, tahini, lemon juice, garlic and capsicum until almost smooth. Season with salt and pepper. Add oil and 1 tablespoon cold water. Process until combined. Serve with herb and salt crisps (see related recipe).

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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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