Winter Sides
Chorizo potato tray bake
700g potatoes, halved (or quartered if large)
2 red capsicums, cut into large wedges
1 red onion, cut into wedges
200g cherry tomatoes
120g chorizo, sliced
1 × 400g tin chickpeas, drained & rinsed
3 garlic cloves, smashed & peeled
2 tsp smoked paprika
1 tsp dried oregano
Extra virgin olive oil, for generous drizzling
4-5 anchovy fillets, finely chopped
1 red chilli, finely chopped
1 tbsp capers, drained
½ cup pitted black olives
Zest of 1 lemon + squeeze of juice
Sea salt and black pepper
Flat-leaf parsley, chopped, to serve
Preheat oven to 200°C (fan). Line a large baking tray with baking paper.
Combine the potatoes, capsicum, onion and chickpeas in a large bowl. Drizzle generously with olive oil and add smoked paprika, oregano, garlic, salt and pepper. Toss well to coat and spread out onto lined baking tray.
Scatter the chorizo slices evenly over the tray — they’ll crisp and release flavour into the veg. Scatter with the chopped chilli.
In a small bowl, mix chopped anchovies, and capers with 1 tablespoon olive oil. Drizzle over the tray.
Bake for 45 minutes, then turn the veg. Add the olives, cherry tomatoes and return to the oven for another 10–15 minutes, or until the potatoes are crisp-edged and the peppers and tomatoes are caramelised.
Remove from the oven and grate over lemon zest, add a squeeze of juice, and scatter with parsley.
Baked vegetable frittata
10 eggs
3/4 cups cream or milk, full fat
1/2 tsp salt and pepper, each
1 1/2 cups shredded cheddar cheese
100g mushroom, sliced (optional)
100g feta, crumbled (optional)
Herb Garlic Roasted Vegetables
2 tbsp olive oil
2 garlic cloves, minced
3/4 tsp salt
1/2 tsp pepper
1.5 tsp mixed dried herbs
350g pumpkin , butternut or sweet potato, cut into 1.5cm cubes
2 zucchinis, sliced 1.25cm thick rounds
1 large red capsicum, sliced
Preheat oven to 220°C (200°C fan). Toss vegetables on tray with oil, garlic, herbs, salt and pepper and spread out. Roast 25 minutes, without touching. Remove from oven and cool for at least 5 minutes before using.
Lower oven to 180°C (160°C fan). Grease and line a 20 x 30cm pan lightly with oil, then line with parchment paper with overhang.
Whisk eggs, cream, salt and pepper in a bowl. Spread 2/3 of the roasted vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
If using mushrooms and feta, top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
Bake 40 minutes until centre is just set. Rest frittata for 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
If serving later, cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Easy bean salad
400g can each of chickpeas, cannellini beans and kidney beans, all rinsed and drained
½ small red onion, finely chopped
1 red capsicum, deseeded, finely chopped
250g cherry tomatoes, quartered
1 avocado, finely chopped
1/2 cup chopped fresh continental parsley
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp pure maple syrup
Combine chickpeas, cannellini beans, kidney beans, onion, capsicum, tomato, avocado and parsley in a large bowl. Season with salt and pepper. Whisk lemon juice, oil and maple syrup in a jug. Add to the bean mixture and gently toss to combine. Serve.
Spinach, haloumi and potato salad
500g small kipfler potatoes, scrubbed, halved lengthways
1/3 cup (80ml) extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp white balsamic vinegar
1 tbsp honey
1 French shallot, chopped finely
250g haloumi, sliced
200g spinach, trimmed, rinsed and dried
¼ cup flat-leaf parsley leaves
Boil potatoes in a medium saucepan of salted water until just tender; drain.
Combine half the olive oil, balsamic, mustard, honey and shallot in a screw-top jar. Shake well to combine.
Heat remaining oil in a large frying pan and cook potatoes, turning, for 10 minutes or until golden. Remove from pan.
Cook haloumi in same pan for 1 minute each side or until golden and crisp.
Combine potato, haloumi and spinach leaves on a serving platter; drizzle over dressing. Top with parsley.
Crispy potato salad with aioli
1kg baby red potatoes
1/3 cup (80ml) extra virgin olive oil
2 medium (340g) red onions, each cut into 8 wedges
100g thinly sliced pancetta, slices torn in half
½ cup (125ml) store bought aioli
1 tsp red wine vinegar
20 small basil leaves
Preheat oven 220°C (200°C fan forced). Line a large oven tray with baking paper.
Cook the potatoes in a medium saucepan of salted water until almost tender; drain. Transfer potatoes to the prepared tray. Using the bottom of a glass or measuring cup, squash the potatoes gently to break the skin and flatten slightly. Season with sea salt and freshly ground black pepper; drizzle with the olive oil. Roast for 40 minutes or until golden. Turn the potatoes and add the red onion wedges to tray, roast for a further 20 minutes.
Place the torn pancetta pieces on top of the potatoes. Return to oven for a further 10 minutes or until pancetta is crispy.
Meanwhile, combine aioli, vinegar and 1 tablespoon water in a large bowl.
Transfer roast potatoes, onions and pancetta to a serving bowl; scatter with basil leaves and drizzle with aioli mixture.
Source:
https://www.goodchefbadchef.com.au/recipes/spanish-chorizo-potato-tray-bake
https://www.recipetineats.com/wprm_print/baked-vegetable-frittata
https://www.taste.com.au/recipes/easy-dense-bean-salad-recipe/yk6c7oqg?r=recipes/28qhmdzl
