Mediterranean Chicken Rissoles

Makes 6 - 8 rissoles

400g raw chicken and/or turkey mince

1 egg, lightly beaten

3 garlic cloves, crushed

50g fresh, wholemeal breadcrumbs

2 tbsp freshly torn basil leaves

1 tsp finely grated lemon zest

2 tbsp caper berries

30g finely grated parmesan cheese

plain flour for dusting

1 tbsp olive oil for frying

1.  Combine the mince, egg, garlic, breadcrumbs, basil, lemon zest, capers and parmesan in a bowl, or pulse to mix in a food processor.

2.  Flour your hands and shape the mixture into 6 or 8 rissoles, coating them with flour. Place on a lightly floured plate and cover with clingfilm.  Refrigerate for at least 30 minutes.

3.  Preheat the oven to 180ºC. Heat the olive oil in a frying pan and cook rissoles on medium heat for a couple of minutes until browned on both sides.  Transfer to an oiled baking tray and bake in the oven for about 10 minutes or until cooked through.

Chicken, Mushroom & Chorizo Yoghurt Quiche

Using yoghurt instead of cream in this recipe makes it slightly healthier!

Makes two quiches (I freeze one)

for which you need two 23 cm (9") flan tins

600g shortcrust pasty

1 tbsp chilli olive oil/olive oil

1 medium onion, sliced

250g mushrooms, sliced

250g cooked chicken, diced

75g chorizo, diced

250 ml natural yoghurt

6 large eggs

Good pinch of cinnamon

Good grate of nutmeg

Salt and black pepper

1.  Preheat the oven to 180°C (355°F).

2.  Divide the pastry into two equal halves and roll each half out to fit a 23 cm (9") flan tin. Prick the base of the pastry with a fork, then line with tin foil and baking beans and bake blind for 10 minutes. Remove from oven, trim off excess pastry, allow to cool. Do not remove from flan tins.

3.  In the meantime, heat the oil in a frying pan and gently fry the onion for a couple of minutes, then add the mushrooms and fry for a further few minutes until cooked through. Remove to a sieve or colander to drain. Lower the heat and add the chorizo to the pan. Allow to heat slowly to sweat out any excess fat and brown lightly. Remove from the pan and drain on kitchen paper. 

4.  Whisk the eggs together well in a large bowl, then mix in the yoghurt. Finally, stir in the cooled onion, mushroom and chorizo together with the diced chicken, cinnamon and nutmeg. Season with salt and black pepper. Divide the mixture equally between the two pastry cases.

5.  Bake in the centre of the oven for 30 - 40 minutes, just until the middle of the quiche is not wobbly and the pastry is golden.

Serve either warm or cold.

Today, I had cooked chicken, mushrooms and chorizo in the fridge to be used up, but it's up to you what you use in your quiche. Just make sure whatever you use, it is well drained and not wet, otherwise you will end up with a soggy, wet quiche. A metal flan tin and baking the pastry case blind will also help reduce the risk of soggy pastry.

Garlicky Prawn, Spinach & Mushroom Flatbread Pizzas

Serves 4

Easy Flatbread dough (see Link)

FOR THE SAUCE

1 tbsp butter or margarine
4 rounded tsp plain flour
scant ¼ tsp dried mustard powder
scant ¼ tsp cayenne pepper
¼ tsp salt

1 cup milk

¼ cup finely grated parmesan cheese

2 cloves garlic, minced

FOR THE TOPPING

1 tbsp olive oil

1 cup fresh sliced mushrooms

3-4 cups fresh baby spinach

2 cloves garlic, minced

200g cooked, frozen prawns, defrosted

Sliced Light Havarti cheese, or similar

Dried oregano

1.  Make the flatbread dough, making into four rounds (add a couple of finely sliced garlic cloves instead of the green chilli). Cook as per instructions.

2.  For the sauce, melt butter or margarine in a small saucepan. Add flour, mustard, pepper and salt, and cook until bubbling. Add milk and garlic and cook, stirring continuously, until thickened. Remove from heat and add the parmesan cheese, stirring until cheese is melted. Spread the sauce over the pizza bases.

3.  For the topping, fry the mushrooms and garlic in olive oil over medium heat for two minutes. Add the spinach, cooking until it wilts. Remove from heat and spread over the sauce. Add prawns, and top with Havarti cheese. Sprinkle with dried oregano.

4.  Bake in the oven, preheated to 220ºC, for 10-15 minutes or until cheese is melted and golden.

Moroccan Zaalouk of Cauliflower & Moroccan Aubergine Salad

Zaalouk of Cauliflower, left, and Aubergine Salad, right

Each recipe serves 6 as a side dish

ZAALOUK OF CAULIFLOWER

1 large head of cauliflower

2 ripe tomatoes, chopped

6 cloves garlic, crushed

¼ cup olive oil

2 tbsp each of chopped fresh parsley and coriander

2 tsp cumin

1 tsp paprika

1 tsp salt

½ tsp crushed black pepper

2 tbsp lemon juice

1.  Break the cauliflower into small florets, boil in water until tender enough to mash. Drain, return to saucepan and mash with a potato masher.

2.  Cook the tomatoes with half the olive oil in a frying pan on a medium heat for about 10 minutes, until the tomatoes are very soft. Mash the tomatoes with a wooden spoon and add the garlic, cooking for another minute or so.

3.  Transfer the tomatoes and garlic to the saucepan and mix with the cauliflower, together with the remaining olive oil, parsley, coriander, spices and lemon juice.

4.  Cook on a low heat, stirring, for 10 minutes, or until any juices have been absorbed. Check seasoning.

Serve warm drizzled with extra virgin olive oil.

MOROCCAN AUBERGINE SALAD

1 kg aubergines

5 cloves of garlic, crushed

1½ tsp cumin

1 tsp salt

1 tsp paprika

½ tsp cayenne pepper

3 tbsp olive oil

½ cup water

2 tbsp each of chopped fresh parsley and coriander

3 tbsp lemon juice

1.  Peel and chop the aubergine into 1 cm cubes. Place in a saucepan with the garlic, spices, olive oil and water. Cover and cook on a medium heat for 20 minutes, stirring occasionally, adding a little water if necessary.

2.  Mash the aubergine with a potato masher, then add the parsley, coriander and lemon juice. Cook for a few minutes to reduce any liquids, then remove from the heat.

3.  Serve at room temperature or chilled.

These dishes can be served together as a vegetarian main course with couscous, or as side dishes to Moroccan Tagine. They are delicious eaten as dips with flatbread.