Cooking For a Cause Recipe Booklet

THANK YOU For

FOREWORD from OzHarvest Executive Chef Travis Harvey.

We have designed this booklet and the recipes within to thank you for your contribution to the community and for providing assistance in producing such great quality meals. It is a collection of recipes we love to cook, meals our recipients love to receive, and ideas that offer both flexibility in approach (so you can reduce your wastage at home) and a sense of accomplishment that comes from cooking delicious food.

For many, the meals they receive through Cooking For A Cause are often the best quality they will experience. The intention that comes from respecting the ingredients, and thinking of those who will receive the food is core to the outcome of the meal. We hope that you will share these recipes with friends, and enjoy the process of putting your best into what you make.

So, go forth and cook! Don’t be afraid to experiment and substitute, and remember that every stalk and stem can be just as delicious as the more recognisable elements we are used to seeing.

Waste nothing and cook with Love.

Thank you again for allowing us to guide you through your Cooking For A Cause experience, and for all your help in feeding those in need. We hope to see you in the kitchen again soon.

Trav Harvey Executive Chef OzHarvest

Ingredient Substitute

Bacon Pancetta, chorizo, speck

Bakers flour Plain flour

Baking powder 1 tsp = 1/2 tsp cream of tartar + ¼ tsp bicarb soda

Basil (for pesto) Parsley, rocket, baby spinach

Beef mince Pork, veal, chicken, lamb mince

ButtermilkYoghurt OR 1 tbsp vinegar or lemon juice added to 1 cup milk

Celeriac Parsnips, swedes, sweet potato, cauliflower

Cheese - tasty Mozzarella, bocconcini, brie, camembert

Chick peas Red, green, brown lentils

Coconut cream Coconut milk, thickened cream

Dates Sultanas, raisins

Fresh Apple Pear, apricots, berries, plums, peaches

Fresh BreadcrumbsDry breadcrumbs, cornflake crumbs, Panko crumbs, blended rolled oats

Fresh coconut Desiccated or shredded coconut

Fresh corn Frozen or tinned corn kernels

Fresh herbsDried equivalent – ¼ of suggested fresh quantity, where appropriate (coriander, basil, parsley, mint, dill, rosemary)

Fresh Milk Cream, powdered milk, reconstituted, evaporated milk

Fresh TomatoesTinned tomatoes, tomato puree, tomato paste mixed with water or sun dried tomatoes blended with water

Ingredient Substitute

Galangal Ginger

Harissa PasteHarissa dried spice mix blended with water, chilli paste, sun dried tomato pesto and chilli to taste

Honey 1 cup = 1 ¼ cups sugar + ¼ cup water

Lemongrass Lemon zest

Nuts – generalAlmonds, walnuts, macadamias, pistachio, pepita seeds, sunflower seeds

Onion Shallots, leek, eschallot, spring onions

Palm sugar Brown sugar,

Pasta flour Plain flour

Pine nuts Almonds, walnuts, pistachio, pepita seeds

Porcini mushrooms Dried shitake mushrooms

Potato Sweet potato, pumpkin

Preserved lemon Lemon or lime zest

Silverbeet Rocket, rainbow chard, English spinach

Sour creamYoghurt OR 1 tbsp Lemon juice added to 1 cup cream

SR Flour 1 cup plain flour + 2 tsps baking powder

Tamari Soy sauce

White BreadWholemeal, sourdough for savoury Fruit bread, croissants for sweet

Substitute Ingredient List

Recipes cooked with love

AMAZING ASIAN CUISINE ................ 5

CREATIVE CURRIES ...........................8

DISHES WITH DOUGH .......................15

MIGHTY MEATY MEALS ....................19

MAGIC MIDDLE EASTERN ................ 23

PASTA PERFECTION .........................28

VERY GOOD VEGETARIAN ................31

DELIGHTFUL DESSERTS ................... 37

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5

AMAZING ASIAN CUISINE

6

CHICKEN SATAYPreparation Time Marinade: 10 minutes Sauce: 15 minutes

Cooking Time Marinade: 20 minutes Sauce: 15 minutes

Serves 6

Ingredients:2 tsp oil6 cloves garlic4 eschallots4 red chillies2 tsp sweet paprikaWhite pepper1 tbsp ground coriander1 tbsp ground nutmeg2 tsp ground cumin4 tbsp light soy4 tbsp kecap manis1kg chicken thighs cut in half

Peanut Sauce:1 tbsp oil2 cloves garlic2 eschallots3 red chillies1/2 cup peanut butter (smooth)1 cup coconut milk¼ cup kecap manis1 tbsp Worcestershire sauce1/2 tbsp soy sauce¼ cup unsalted peanutsJuice 1 lime

Preparation:

Satay Combine all ingredients except chicken in wok. Cook for 5 minutes. Allow to cool. Place in bowl and add chicken pieces. Marinate 30 minutes.

Cook on grill and baste with marinade during cooking.

Serve hot with peanut sauce and nasi goreng.

Peanut Sauce Heat oil in pan and cook garlic, eschallot and chilli until soft. Add peanut butter, coconut milk, kecap manis, Worcestershire sauce, soy and salt to taste.

Simmer 10 minutes, add peanuts, lime and 1 cup water. Simmer a few minutes more, remove from heat.

Serve at room temperature.

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Fight food waste: Use leftover peanut sauce in a stir fry or as a salad dressing!

Nutritional tip: Peanuts are a good source of omega-3, fibre, vitamin E and antioxidants.

7

Nasi GorengPreparation Time 15 minutes

Cooking Time 15 minutes

Serves 6

Ingredients:3 cups cooked long grain rice 1 tbsp honey 2 tbsp tamari or soy sauce 1 tbsp sweet chilli sauce 1 tbsp oil1 onion, thinly sliced 2 garlic cloves, crushed 1/2 tsp chilli sambal 1 carrot, peeled, finely chopped 250g chicken or pork mince optional 4 shallots, thinly sliced 1/8 small wombok, finely shredded

To serve:2 eggs 1 cucumber seeded and diced2 tbsp crispy fried shallots

Preparation:

Combine honey, soy sauce and sweet chilli sauce in a bowl and set aside.

Heat oil in a wok over high heat. Add onion, garlic, sambal, and carrot. Stir-fry for 1 minute or until fragrant and onion is translucent.

Add chicken or pork to wok. Stir-fry for 2 to 3 minutes or until starting to brown.

Add cooked rice, honey and soy mix, shallots and wombok. Stir-fry for 5 minutes or until rice is heated through.

Mix eggs, cook in lightly oiled frypan (as you would an omelette). Remove from heat. Finely shred egg and cool.

Serve nasi goreng, topped with shredded cooked eggs, sliced cucumber, crispy shallots and chillies (optional).

Fight food waste: Got excess vegetables sitting in your fridge? Stir fry them in with this recipe!

Nutritional tip: Sambal is a low sodium alternative to standard bottled chilli sauces.

Nasi Goreng literally means “fried rice” in Indonesian.

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CREATIVE CURRIES

9

CHICKEN KORMAPreparation Time 30 minutes

Cooking Time 60 minutes

Serves 6

Ingredients:

750g chicken thighs – skinless2.5cm fresh ginger, grated 3 cloves garlic, crushed 150g plain yoghurt 1 tbsp ghee or oil 1 tbsp ground coriander 1 tsp black pepper 1 tsp ground turmeric 1 tsp garam masala 1 tbsp ground cumin 1 dried red chilli, finely chopped 1 onion, finely chopped 1/2 cup ground cashews or almonds Juice 1 lemon 200ml cream Salt to taste

Preparation:

Cut the chicken into bite size pieces. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade as you prepare the other ingredients.

Heat the ghee or oil in a pan. Add the ground coriander, ground black pepper; turmeric, garam masala and cumin and stir-fry for about 1 minute over a low heat. Turn up the heat, add chilli and onion and stir fry for 10 minutes.

Add the chicken and the marinade and continue to stir-fry for another 10 minutes. Add enough water to just cover the chicken and bring to the boil, Stir in the ground cashews or almonds.

Reduce heat to low, cover the pan and simmer until the chicken is tender (30 to 40 minutes). Remove from heat; add lemon juice, cream and salt to taste. Mix well.

Nutritional tip: Curry spices such as turmeric, cumin and cardamon contain strong anti-bacterial properties.

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10

COCONUT & VEGETABLE CURRYPreparation Time 30 minutes

Cooking Time 45 minutes

Serves 6

Ingredients:2 tbsp oil1 large yellow onion, finely diced4 medium cloves garlic, minced1 piece fresh ginger, peeled and finely grated 1 tbsp ground coriander1 1/2 tsp ground cumin3/4 tsp ground turmeric1 tbsp tomato paste500ml vegetable stock250ml light coconut milk1 cinnamon stickFine sea salt Freshly ground black pepper1 small cauliflower, broken into florets (4 cups)500g sweet potatoes, peeled and diced2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 1/2 cups)2 large carrots, peeled and cut into rounds 1 tin chickpeas, drained and rinsed4 lightly packed cups baby spinach2 tbsp fresh lime juice1 tsp finely grated lime zest2 tbsp chopped coriander

Preparation:In a heavy pot, heat the oil over medium-high heat. Add the onion and cook, until beginning to brown, 3 to 4 minutes.

Reduce the heat to medium and cook until the onion is richly browned, 5 to 7 minutes.

Add garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics.

Add stock, coconut milk, cinnamon stick, 1 tsp salt, and ¼ tsp pepper and bring to a boil. Reduce to low heat and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Increase heat and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until spinach has wilted. Season to taste with salt. Serve garnished with coriander.

Fight food waste: Save cauliflower leaves for soups and stir fries. Simply trim off the woody parts.

Nutritional tip: Cauliflowers contain Vitamins C, folate and dietary fibre important for blood cell formation and immunity.

11

MASSAMAN CURRYPreparation Time 30 minutes

Cooking Time 25 minutes

Serves 6

Ingredients:Paste: 2 tbsp coriander seeds1 tbsp cumin seeds4 cloves2 nutmegs4 cardamom pods6 large red chillies6 red shallots4cm piece galangal1 stalk lemongrass4 coriander roots2 kaffir lime leaves¼ cup fried peanuts 1 tsp salt

For the curry:1kg chicken thigh8 kipler potato, peeled 85g unsalted peanuts 750ml coconut cream4 cardamom pods3 bay leaves50g palm sugar100ml coconut cream2 tbsp fish sauce3 tbsp tamarind water

Preparation:

Pound the paste ingredients one by one in a pestle and mortar, making sure each is well incorporated before adding the next. You can use a food processor, but you won’t get quite the same result.

Colour the chicken in a pan using vegetable or peanut oil then set aside.

Place the 750ml coconut milk in a pot with the cardamom and bay, add the chicken, potato and simmer until cooked through and tender. Reserve.

Heat the 100ml coconut cream and palm sugar in a wide based pan wait for it to “crack”. Add the curry paste and fry until golden.

Add the liquid from the cooked chicken and season with tamarind and fish sauce.

Add chicken and potato and serve.

Fight food waste: Made too much curry? Put it in the freezer and eat it later!

Nutritional tip: Potatoes don’t need to be peeled. Their skin is edible and contains lots of nutrients.

12

NaAN BREAD Preparation Time 1 hour

Cooking Time 15 minutes

Serves 6

Ingredients:

75ml warm (hand hot) milk1 tsp yeast1 tsp castor sugar225g plain flour¼ tsp salt1/2 tsp baking powder1 tbsp Vegetable oil75ml natural yoghurt1/2 egg, lightly beaten

Preparation:

Combine milk, yeast and sugar in bowl and set aside to activate.

Place flour, salt, baking powder, oil, yoghurt and egg in bowl. Add yeast mixture to bowl and mix until a dough is formed.

Turn onto bench and knead for approx. 5 minutes or until dough is springy.

Place dough in bowl, cover and leave in warm place until dough has doubled in size.

Knead again for a few minutes and divide into 8 to 10 equal size pieces. Roll into naan shape loaves (oval).

Brush naan with oil and cook on hot baking trays in hot oven until golden brown and puffed.

Fight food waste: Bread is the most wasted food in Australia, so only buy what you need.

13

PORK CURRYPreparation Time 20 minutes

Cooking Time 90 minutes

Serves 6

Ingredients:750g of pork, cubed 3 tsp crushed black pepper 8 cardamom pods, cracked ¼ tsp fenugreek 1 tsp roasted curry powder 2 tsp salt 1 stick of cinnamon, broken up Ghee 1 sprig of curry leaves 3cm piece ginger, roughly chopped 1 medium onion, sliced 4 cloves of garlic, crushed 500ml coconut cream Water to cover

Carrot Sambol:1 carrot, grated 1 small onion, finely diced Juice of 1 lime 1/2 cup coconut 1 sprig curry leaves, finely chopped Salt and pepper

Preparation:

Place the pork in a bowl with the spices. Using your hands, massage the spice mix into the pork. Set aside to marinate.

Meanwhile, prepare the dough for the pol roti.

Once the dough has been prepared, cook the pork. Heat the ghee in a pot over high heat and add the curry leaves. Fry until fragrant, add the ginger, onions and garlic. Fry, stirring occasionally, until the onions are translucent.

Add pork and enough water to cover, add the coconut milk. Bring to the boil, reduce the heat, leave to simmer for 90 minutes, or until the pork is tender.

Carrot Sambol:

Combine all the ingredients in a small bowl and season with salt and pepper.

Ingredients:

300g Atta (wholemeal) flour 30g ghee 1/2 small onion, finely chopped 1/2 cup up freshly grated coconut 1 1/2 cups warm water 1 tsp salt 100 ml oil, to fry

Preparation:

In a large bowl, place the flour, ghee, onion, curry leaves and coconut. Add the water and salt and knead to form a smooth dough. Break the dough into balls, place into a bowl and set aside until ready to fry. Using your fingers, form each ball into a thin disc.

Heat a small amount of the oil in a flat pan over high heat. Place a disc onto the heat, frying one side until it is loose enough to come off the pan. Flip and cook the other side until lightly crisped. Repeat with remaining dough.

14

ROTI CHANA Preparation Time 15 minutes

Cooking Time 15 minutes

Serves 6

Ingredients:

300g plain flour1 egg, lightly whisked1 tsp salt1 tsp sugar

Ingredients

¼ cup water¼ cup milk100g ghee or oil

Preparation:

Put flour in a large bowl. Make a well in the middle for the egg. Using your fingertips, rub egg evenly throughout flour so mixture becomes crumbly.

Dissolve salt and sugar in water then combine with milk. Pour in a bit at a time into flour mixture till the dough is able to be gathered into a ball.

Knead for about six minutes or till the surface is relatively smooth.

Divide the dough into eight or nine balls, coat each generously with ghee.

Flatten the balls evenly in the palm of your hand or with a rolling pin. Gently stretch the edges of the circle outwards as far and as thinly as you can (so it is like tracing paper and about 60 to 70 centimetres in diameter), and before holes start to appear. (you can sprinkle in chopped spring onion greens at this point). Pick the pancake up by one end and lower into a spiral in the palm of your other.

Further tease out to flatten the spiral disk into a 12 to 15 centimetre circle. Over a medium heat, grease a pan with ghee or the vegetable oil roti rested in. Fry until golden brown on both sides and dough in the centre is cooked. Flip the roti onto a chopping board, wrap your palms around the edges and smash your hands together so the roti bunches up and flakes. Serve immediately with curry.

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DISHES WITH DOUGH

16

Please click here if you’d like to support OzHarvest with a donation ♥ To volunteer, click here. Donating your time is invaluable to our mission! ♥ For more information on fighting food waste click here.

BEEF AND CHEESE PIDEPreparation Time Dough: 55 minutes Filling: 20 minutes Assembly: 15 minutes

Cooking Time 20 minutes

Serves 6 pides

Dough Ingredients:

4 cups plain flour 1 tsp caster sugar 300ml water 2 tsp instant dried yeast 3 cups plain flour 1 1/2 tsp salt Oil

Filling Ingredients:

Olive oil 2 onions, finely diced 3 cloves garlic, crushed 500g minced beef 1 red capsicum, finely diced 2 tbsp tomato paste Spinach, shredded (optional)

Ingredients

Sumac or paprika Mint, finely chopped Salt and pepper Cheddar cheese, grated Egg, beaten

Preparation:

Dough Combine the sugar and lukewarm water in a bowl. Sprinkle in yeast and mix to dissolve. Combine flour and salt in a bowl, add yeast mixture then stir until coarse dough forms.

Turn out onto a lightly floured surface and knead for 5 minutes, place in an oiled bowl. Cover the bowl with plastic wrap, leave in warm place for 45 minutes.

Filling In large pan fry onions and garlic in olive oil until soft. Add beef and cook until brown.

Add capsicum, tomato paste and spinach (if using). Season with sumac or paprika, mint, salt and pepper. Remove from heat when mixture is cooked through and allow to cool.

Divide into 6 even-sized pieces. Roll out thinly into circles. Extend each piece from the sides, using your hands to get an oval shape and brush with oil. Place beef filling onto dough. Top with grated cheese.

Fold 1cm of dough up all around the sides and bring together at either end to form a boat shape.

Brush with beaten egg, place on lined trays and bake in 200C oven for 15 to 20 minutes or until golden brown.

17

SPINACH AND CHEESE FATAYERPreparation Time Dough: 35 minutes Filling: 10 minutes Assembly: 15 minutes

Cooking Time 10 minutes

Serves 8 – 10

Dough Ingredients:

4 cups plain flour 1/2 cup of yoghurt ¼ cup olive oil Pinch of salt 2 1/2 tsp dried yeast 1 tsp sugar 275ml warm water

Filling Ingredients:

1 onion, finely diced 2 cloves garlic, crushed Ground turmeric Juice 1 lemon 1 bunch silverbeet, shredded200g ricotta200g feta 2 eggs beaten Sesame seeds

Preparation:

Dough Mix the water, sugar and yeast together and let sit for 2 to 4 minutes to foam. Add yoghurt to yeast mixture.

Meanwhile, mix olive oil into the flour and salt.

Combine yeast mixture with flour mix and knead dough until smooth and warm. Let rest for 30 minutes to prove.

Filling Sauté onion and garlic in olive oil, add turmeric and lemon juice to taste.

Remove from heat, stir in shredded silverbeet and cheeses.

Divide the dough into 8 to 10 pieces. Roll out the dough into rounds, fill and shape into fatayers.

Brush with beaten egg and sprinkle with sesame seeds.

Bake at 190C for 8 to 10 minutes or until golden brown.

Nutritional tip: Silverbeet is a good source of vitamins A, C, B6 and K.

18

TURKISH FLAT BREADPreparation Time Marinade: 10 minutes Sauce: 15 minutes

Cooking Time Marinade: 20 minutes Sauce: 15 minutes

Serves 6

Ingredients:1 tsp caster sugar 400ml warm water2 tsp instant dried yeast 4 cups plain flour 1 1/2 tsp salt

Preparation:

Combine the sugar, lukewarm water and yeast in a bowl. Combine the flour and salt, add the yeast mixture then stir until coarse dough forms.

Turn out onto a lightly floured surface then knead for 5 minutes then place in an oiled bowl. Cover the bowl with plastic wrap, leave in warm place for 30 minutes.

Divide into 16 even-sized pieces. Using a rolling pin, roll each out each piece into a round.

Heat a large non-stick frying pan over medium heat then cook the flatbreads in the pan, on at a time, for 3 minutes on each side or until cooked through and just coloured.

Fight food waste: Use leftover flatbread with dips and spreads.

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MIGHTY MEATY MEALS

20

MUSHROOM, BACON AND BARLEY RisoTtoPreparation Time 30 minutes

Cooking Time 45 minutes

Serves 6

Ingredients:500g pearl barley2L chicken stock250g bacon or salami or pancetta, chopped100g butter2 large onions, finely diced6 cloves garlic, crushedThyme sprigs1kg Swiss brown or button mushrooms, slicedSalt and pepper200ml verjuice or white wineParmesan cheese

Nutritional tip: Mushrooms are low in calories and fat and cholesterol-free.

Preparation:

Bring 2 litres of water to the boil, add barley and simmer for 15 minutes. Drain well.

Bring chicken stock to boil, reduce heat and keep warm on low heat.

Heat large pan, add bacon, salami or pancetta and fry for 5 minutes or until bacon starts to get crispy. Add butter, onions and garlic and fry until softened.

Add thyme sprigs and mushrooms, season and cook until mushrooms have softened.

Add barley and verjuice and cook until verjuice has almost evaporated.

Add a few ladles of hot stock and keep adding as stock is absorbed, stirring well as you go.

Cook risotto until barley is tender but still a little chewy and most of the liquid is absorbed.

When risotto is cooked remove from heat, stir in grated cheese and extra butter. Adjust seasoning to taste with salt and pepper. SPREAD THIS

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21

BEEF KOFTAPreparation Time 30 minutes

Cooking Time 25 minutes

Serves 6

Ingredients:2 tbsp olive oil1 white onion, finely diced4 garlic cloves, minced1kg beef mince1/2 cup fresh breadcrumbs2 tbsp tomato paste 1 tbsp ground cumin1 tbsp ground coriander2 tsp oreganoPepper and salt 2 eggs

Roast Apple Cous Cous:3 cups cous cous 4 1/2 cups vegetable stock or water2 tbsp butter2 green apples, diced and roasted with olive oil, fennel seed and sea salt 100g currants or raisins60g pumpkin seeds, toasted1/2 bunch chopped mint 1/2 bunch chopped parsleySumacOlive oil and lemon juice to dress

Preparation:

Gently sauté the onion and garlic in oil until translucent. Allow to cool. Combine mince with all other kofta ingredients. Season well.

Shape ¼ cup beef mixture into 6cm long sausages.

Preheat a lightly greased chargrill plate on a medium-high heat.

Cook the kofta, turning when browned on each side, until cooked through (approximately 10 minutes on each side)

Roast Apple Cous Cous Heat oil in pan and cook garlic, eschallot and chilli until soft. Add peanut butter, coconut milk, kecap manis, Worcestershire sauce, soy and salt to taste.

Simmer 10 minutes, add peanuts, lime and 1 cup water. Simmer a few minutes more, remove from heat.

Serve at room temperature.

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Fight food waste: Make your own bread crumbs by whizzing up stale bread.

Nutritional tip: Couscous is a good source of plant-based protein, which can be included in vegetarian diets.

22

Porcini Polpette MeatballsPreparation Time 25 minutes

Cooking Time 15 minutes

Serves 6

Ingredients:30g dried porcini mushrooms (soaked in 100ml warm water for 30 minutes)2 tbsp extra virgin olive oil50g bacon, finely chopped1 onion, finely diced4 cloves of garlic, crushed1 kg beef mince2 eggs1 cup breadcrumbsSalt and pepper

Preparation:

Drain the porcini and reserve the liquid. Chop mushrooms finely.

Heat the olive oil in a wide based fry pan over a medium heat. Add bacon and cook until lightly coloured.

Add the onion, garlic, salt and pepper and cook gently until the onion is translucent. Reduce the heat and add the porcini and reserved porcini stock.

Reduce to a thick syrupy glaze then cool.

Combine all the remaining ingredients and mix well and add the onion and bacon mix. Adjust seasoning. Form into tablespoon size balls.

Fry the balls off in a little olive oil at a medium heat until cooked through or alternatively brush with olive oil and roast at 190 C degrees until done.

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Fight food waste: Make your own bread crumbs by whizzing up stale bread.

Nutritional tip: Couscous is a good source of plant-based protein, which can be included in vegetarian diets.

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23

MAGICAL MIDDLE EASTERN

24

CHICKEN TAGINEPreparation Time 20 minutes

Cooking Time 60 minutes

Serves 6

Ingredients:1kg chicken thighs, halved, fat trimmed2 onions, finely diced6 cloves garlic, crushed2 tsp salt¼ cup olive oil600g tinned tomatoes300g chickpeas (soaked overnight)1 tbsp honey

Preparation:

Cut the chicken into bite size pieces. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade as you prepare the other ingredients.

Heat the ghee or oil in a pan. Add the ground coriander, ground black pepper; turmeric, garam masala and cumin and stir-fry for about 1 minute over a low heat. Turn up the heat, add chilli and onion and stir fry for 10 minutes.

Add the chicken and the marinade and continue to stir-fry for another 10 minutes. Add enough water to just cover the chicken and bring to the boil, Stir in the ground cashews or almonds.

Reduce heat to low, cover the pan and simmer until the chicken is tender (30 to 40 minutes). Remove from heat; add lemon juice, cream and salt to taste. Mix well.

Fight food waste: Store garlic in a dark, cool, dry and well ventilated place. They can be kept for up to one year.

Nutritional tip: Garlic contains Vitamin C, potassium and dietary fibre.

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25

Harissa, Cumin and Preserved Lemon ChickenPreparation Time Harissa: 15 minutes Marinade: 45 minutes

Cooking Time 45 minutes

Serves 6

Ingredients:1kg chicken thighsFresh bay leaves

Marinade:125ml olive oil Finely grated rind of 4 lemons 1 tbsp finely chopped ginger 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tsp ground turmeric 1 tbsp sugar 1 tbsp harissa Salt and pepper 1/2 tsp smoked paprika 1/2 tsp ground cardamom 60ml lemon juice 60ml water 2 onions, halved and finely sliced 4 cloves garlic, finely chopped 2 fresh bay leaves (or 4 dry) 2 preserved lemon wedges, skin only finely chopped

25g small red chillies 2 red capsicums, grilled and skinned 2 cloves garlic 2 tsp cumin seeds 1/2 tsp coriander seeds Salt Olive oil

Chop chillies coarsely, retaining the seeds. Slice capsicums thinly.

Process chillies and seeds with garlic, cumin, coriander and salt to taste. Add olive oil until a smooth paste forms...

...Add capsicum and continue to mix until well blended and smooth. Season to taste.

Store in sterilized jar covered with olive oil. Seal and refrigerate.

Preparation:

Prepare harissa mix.

Prepare marinade. Whisk oil, lemon zest, ginger, all dry spices, sugar, harissa, salt, pepper, paprika and cardamom together in a large bowl. Mix in lemon juice and water. Add onion, garlic and bay leaves. Stir and combine.

Add chicken thighs to marinade and coat well.

Leave to marinate for 30 to 45 minutes.

Line a large baking tray with baking paper. Tip chicken and marinade into tray, spread evenly, sitting chicken on top of sliced onions.

Roast chicken for 35 to 40 minutes at 190C or until chicken is tender and well browned.

Serve garnished with coriander, accompanied by rice or cous cous.

HARISSA MIX

26

Lamb, Apricot & Date Tagine Preparation Time 25 minutes

Cooking Time 15 minutes

Serves 6

Ingredients:125g dried apricots1 boned lamb shoulder or neck chops3 carrots, peeled¼ cup olive oil1 onion sliced

Tagine Spice Mix:1/2 tsp cayenne pepper 1/2 tsp ground saffron 1 tsp ground ginger 1 tsp ground turmeric 2 cinnamon sticks 1 tbsp tomato paste 1 tbsp honey1 tbsp orange flower water ¼ cup pitted dates, halvedSalt and pepper2 tbsp chopped coriander 2 tbsp chopped parsley

Preparation:

Soak dried apricots in hot water for 10 minutes.

Make tagine spice mix. Combine all ground spices.

Cut lamb into 2cm cubes. Cut carrots into batons.

Heat the olive oil in a large heavy based pot and cook the lamb in batches until lightly browned.

Fry onion in remaining oil until soft. Add carrots, spice mix and cinnamon sticks. Cook until mixture smells fragrant.

Return lamb to pan and pour in enough water or stock to just cover. Bring to boil, stir in tomato paste and simmer gently for 1 hour or until lamb is tender.

Drain apricots and add to pan with honey, orange flower water and dates and season with salt and pepper. Simmer for 15 minutes.

Place into serving dish, top with chopped coriander and parsley and serve with cous cous.

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Nutritional tip: Apricots are rich in Vitamin A, antioxidants and fiber.

27

Moroccan Chicken PiesPreparation Time Dough: 25 minutes Filling: 20 minutes Assembly: 15 minutes

Cooking Time 10 minutes

Serves 8 – 10

Dough Ingredients:125g dried apricots4 cups of all-purpose flour1/2 cup of yoghurt¼ cup olive oilPinch of salt2 1/2 tsp dried yeast1 tsp sugar275ml warm water

Filling Ingredients:1/2 cup flour2 tsp cinnamon1 tsp turmeric1kg chicken thighs or fillet, cut into large cubesOlive oil1 onion, finely chopped2 cloves garlic, finely chopped2cm piece fresh ginger, peeled and grated 1/2 cup dried apricots, chopped1/2 cup green olives, pitted, sliced300ml chicken stock1 tbsp preserved lemon, finely chopped1/2 bunch coriander, finely choppedSalt and pepper

Dough:

Mix the water, sugar and yeast together and let sit for 5 to 10 minutes to foam. Meanwhile, rub the olive oil into the flour and salt.

Add the yoghurt to the yeast mixture and mix through, add the flour and knead the dough until smooth and warm. Let rest for 30 minutes to prove.

Chicken Filling:

Combine flour, cinnamon and turmeric, coat chicken in flour mix.

Cook onion and garlic in oil until soft, add chicken and brown lightly.

Add apricots, olives, stock and preserved lemon, simmer 10 minutes or until sauce is thick, season with salt and pepper.

Assemble pies when filling is cool. Divide the dough into 8 to 10 pieces. Roll out the dough into rounds, fill, and shape into fatayers. Brush with beaten egg and sprinkle with sesame or cumin seeds.

Bake at 190C for 8 to 10 minutes or until golden brown.

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28

PASTA PERFECTION

29

BEEF LASAGNAPreparation Time 20 minutes

Cooking Time 60 minutes

Serves 6

Dough Ingredients:300g pasta flour3 eggsSalt

Meat Sauce Ingredients:2 cloves garlic, crushed1 onion, finely diced1 carrot, peeled, finely diced1 stalk celery, finely diced500g beef minceFresh rosemary or oregano3/4 cup stock400g tin peeled tomatoes2 tbsp tomato paste

Béchamel:40g flour500ml milk40g butterSalt and pepper1/2 cup mixture of cheddar / parmesan / mozzarella cheeseExtra mozzarella cheese, grated

Preparation:

Make a well with the flour in the middle of the bench and add the eggs. Incorporate the flour a little at a time until the dough comes together.

Turn out onto a bench and knead lightly until smooth. Wrap with cling film then rest for 30 minutes. Cut into fist size balls, flour and roll through pasta maker.

Meat Sauce:

Cook crushed garlic, onion, carrots and celery in a little olive oil until soft, add meat and cook until it changes colour and starts to brown. Add herbs, stock, tomatoes and tomato paste and simmer for 30 minutes. Remove from heat, season with salt and pepper.

Béchamel:

Melt butter in a large pot, add flour and cook until lightly golden. Add milk a little at a time stirring to avoid lumps. Season, add cheese and reserve.

Assemble:

Place a layer of pasta sheets in tray, top with ¼ meat sauce, then béchamel sauce. Repeat twice more. Finish with béchamel. Top with extra grated mozzarella cheese and bake uncovered at 190C for 30 minutes or until golden brown.

30

POTATO GNOCCHIPreparation Time 25 minutes

Cooking Time 15 minutes

Serves 6

Gnocchi Ingredients:1.1kg Desiree potato2 eggs, lightly beaten200g ‘00’ flourSea saltPinch of nutmeg

Tomato Sugo Ingredients:100ml olive oil1 medium onion, finely chopped2 cloves garlic, crushedHalf-cup fresh basil leaves torn into small piecesSalt and pepper to taste1.2kg peeled Italian plum tomatoes – drained, seeded and chopped

Spinach Pesto:1/2 cup grated parmesan50g baby spinach leaves1/2 cup walnuts, chopped2 cloves garlic, crushed100 to 150ml olive oil

Preparation:

Place the potatoes (skin on) in a large tray. Bake at 180C for 1 hour or until tender.

Peel skins from the potato and process through a ricer or tammis.

Weigh out 1kg and place on a bench. Add sea salt, ground nutmeg, eggs and flour. Gently incorporate the ingredients and work until smooth but as little as possible.

Place a large pot of water on to boil.

Place a little extra flour on the bench and cut the gnocchi mix into 8 equal size portions. Roll out each gnocchi portion into a 1.5cm tube. Cut at 2cm intervals and gently place on a flat tray.

Drop them into the simmering water and remove them when they float. Lightly oil them and let cool if serving later or baking, or simply serve straight away with a fresh sauce.

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Fight food waste: Remove potatoes from plastic bags and store unwashed in a cool, dark, dry place away from onions.

Nutritional tip: Potatoes are rich in Vitamin C. They also contain potassium and dietary fibre.

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31

VERY GOOD VEGETARIAN

32

VEGETARIAN LASAGNAPreparation Time 40 minutes

Cooking Time 60 minutes

Serves 6

Dough Ingredients:

300g pasta flour3 eggsSalt

Tomato Sauce Ingredients:

3 cloves garlic, crushed1 onion, finely diced1 carrot, peeled, finely diced1 stalk celery, finely diced3/4 cup stock400g tin peeled tomatoes

Béchamel Ingredients:

40g flour500ml milk40g butterSalt and pepper1/2 cup mixture of cheddar / parmesan / mozzarella cheeseExtra mozzarella cheese, grated

Filling Ingredients:

1 butternut pumpkin, peeled and diced1 tsp ground coriander1 tsp chilli powderSalt and pepperOlive oil1 eggplant, diced1 bunch silverbeet, washed and shreddedFresh oregano, choppedRicotta

Preparation:

Make a well with the flour in the middle of the bench and add the eggs. Incorporate the flour a little at a time until the dough comes together.

Turn out onto a bench and knead lightly until smooth. Wrap with cling film then rest for 30 minutes. Cut into fist size balls, flour and roll through pasta maker.

Filling:

Mix pumpkin with coriander, chilli powder, salt, pepper and enough olive oil to coat. Roast at 180C for 30 minutes or until soft and lightly caramelised.

Tomato Sauce:

Cook finely chopped garlic, onion, carrots, celery and garlic in a little olive oil with oregano until soft, add stock and tomatoes and simmer until thickened for 20 minutes. Add pumpkin and eggplant and cook further for 10 minutes. Add silverbeet and cook until just wilted.

Assemble:

Place a layer of pasta sheets in tray, top with ¼ tomato sauce, then béchamel sauce. Repeat twice more. Finish with béchamel. Top with extra grated mozzarella cheese and bake uncovered at 190C for 30 minutes or until golden brown.

33

BAKED POTATO SKINSPreparation Time 60 minutes

Cooking Time 15 minutes

Serves 6

Ingredients:1kg whole Pontiac or Desiree potatoesOlive oil Sea salt or celery salt Freshly ground pepperSeasoning

Seasoning:Mediterranean Seasoning Oregano, marjoram, thyme, rosemary, za’atar

Middle Eastern Seasoning Sumac, ground cumin, ground coriander, turmeric, baharat, smoked paprika

Mexican Seasoning Chilli powder or flakes, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, cumin

Preparation:

Bake whole potatoes (skin on) for 45 to 60 minutes or until tender. Remove flesh and use for gnocchi or mashed potato.

Place potato skins back onto the paper lined baking tray and drizzle with olive oil, sea salt, pepper and seasoning of choice.

Bake in oven at 180C for approximately 15 minutes or until potato skins are golden brown and crispy.

Serve with aioli, chipotle mayonnaise, sour cream, guacamole, or tahini and herb yoghurt.

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Nutritional tip: The skin is the most nutritious part of vegetables.

34

TOMATO PILAF Preparation Time 10 min

Cooking Time 20 minutes

Serves 6

Ingredients:

1/2 cups medium grain rice 3 ripened vine tomatoes, grated, skins discarded 2 tbsp butter 1 1/2 tsp salt 1 1/2 cups water

Preparation:

Wash the rice several times under running cold water, until milky water turns clear. Drain the rice thoroughly.

Grate the tomatoes into a saucepan, add butter, cook on medium heat until tomato is fully cooked. Add salt and 2 cups of cold water, boil on high heat and add the rice.

Cook on medium heat for up to 7 minutes with lid closed. Check after 5 minutes to see if water is almost absorbed.

When water is absorbed, simmer with lid closed for another 5 minutes.

Throughout this process DO NOT stir the rice.

Turn the heat off, place a tea towel on top of the pan and close the lid tightly.

Rest 10 minutes.

Fight food waste: Tomatoes of any shape or size make a great pasta sauce, or can be added to chilli, curry, tomato soup or salsa.

Nutritional tip: Tomatoes are a great source of vitamin C, potassium, folate and vitamin K.

35

LENTIL & CELERIAC SHEPHERD’S PIEPreparation Time 20 minutes

Cooking Time 50 minutes

Serves 6

Ingredients:2 cups lentils¼ cup olive oil1 onion, finely chopped2 cloves garlic, chopped2 celery stalks, chopped1 carrot, chopped1 tsp caraway seedsRosemary sprigs and bay leavesThyme sprigs100g button mushrooms10g dried mushroom mix (optional)1 tbsp balsamic vinegar1 tbsp tomato paste400g canned tomatoes, choppedFinely grated zest of 1 lemon100g green beans, finely choppedParsley

Celeriac and Potato Mash:1/2 celeriac, peeled chopped4 floury potatoes, peeled, chopped100g butter150ml milk1/2 cup Parmesan or grated tasty cheeseNutmeg

Preparation:

Cover lentils with 5cm water in pot, bring to boil, reduce heat and simmer for 15 mins or until just tender.

Drain and reserve cooking liquid.

Heat oil, add onion and garlic and cook until translucent.

Add celery, carrot, caraway seeds, rosemary, bay leaves and thyme, cook for 5 minutes.

Add fresh mushrooms and dried (if using), cook 5 minutes. Add vinegar and cook until evaporated.

Add tomato paste and tomatoes, cook further 2-3 mins. Stir in lemon zest, beans, cooked lentils and reserved cooking liquid. Season and simmer for 10 minutes until thick. Remove rosemary, bay leaves and thyme sprigs.

Pour mixture into baking trays.

Top with mash and bake for 15 minutes or until golden.

Celeriac and Potato Mash Preparation:

Place chopped celeriac and potatoes in large pot, cover with salted water and boil until tender.

Drain and return pan to stove and shake over low heat to remove any excess moisture.

Mash celeriac and potato, gradually mix in butter and milk until smooth. Stir in cheese and season with nutmeg.

Nutritional tip: Celeriac is high in fiber and low in fat.

36

Pea & Broad Bean FalafelPreparation Time Soak chickpeas overnight 15 minutes

Cooking Time 30 minutes

Serves 6

Ingredients:300g dried chickpeas300g podded broad beans1 red onion, finely chopped2 cloves garlic, crushed1 bunch parsley1 tbsp baking powder1 tbsp ground cumin1 tbsp ground coriander2 tsp ground allspice1 tsp chilli powder1 tbsp saltVegetable oil for frying (grapeseed, canola, and peanut oil work well)

Preparation:

Soak chickpeas overnight.

Drain soaked chickpeas and pulse in food processor until they resemble coarse breadcrumbs.

Add remaining ingredients and blend until the mixture forms a rough paste.

Deep fry tablespoons of mixture until golden brown and cooked through.

Drain well and serve with yoghurt and tahini dressing.

Fight food waste: Combine leftovers with falafel to make a wrap or salad.

Nutritional tip: Chickpeas are loaded with calcium, iron, phosphorus, zinc, folate, potassium, B vitamins and magnesium.SHARE ME

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37

DELIGHTFUL DESSERTS

38

Apple & BERRY CRUMBLEPreparation Time 30 minutes

Cooking Time 30 minutes

Serves 6

Ingredients:6 large granny smith apples1 tsp mixed spice300g mixed berries, defrosted

Crumble Ingredients:125g butter3/4 cup whole meal or white plain flour2 cups rolled oats1/2 cup brown sugar2 tsp cinnamon1/2 cup slivered almonds or Chopped walnuts

Preparation:

Peel, core and slice apples, sprinkle with mixed spice, cover with foil and bake in oven at 180C for 20 minutes.

Alternatively combine apple slices, mixed spice and ¼ cup water, place in pan and cook over low heat until apples are tender.

Add defrosted berries (raspberries, blueberries, blackberries, strawberries or a mixture of any of these).

Place apple and berries in oven proof tray. Top with crumble mix and bake in oven at 180C for 30 minutes.

Crumble:

Rub butter into flour in bowl until mixture resembles coarse breadcrumbs. Add rolled oats, brown sugar, cinnamon and mix well. Stir in almonds or walnuts.

Fight food waste: Apples are best stored in the fridge. Cut out any bruises and bake or poach them!

Nutritional tips: Berries are loaded with antioxidants and are high in fibre!

39

Preparation Time 20 minutes

Cooking Time 45 minutes

Serves 8 to 10 slices

Ingredients:1/3 cup sunflower or olive oil1/2 cup brown sugar2 eggs4 to 5 mashed ripe bananasFew drops vanilla essence1 cup plain wholemeal flour1 cup self raising flour1 tsp bicarbonate of soda1/2 tsp ground cinnamon1/3 cup chia seeds, or seeds* or chopped nuts of your choice, extra for sprinkling1/2 cup milkJuice of half a lemon

Preparation:

Preheat oven to 180C and grease and line a loaf tin.

Mix sugar, oil, bananas, eggs and vanilla together.

Add in dry ingredients (flours, spices and seeds).

Mix in milk and lemon juice.

Stir until combined (but not over mixed).

Spoon into tin.

Sprinkle with extra nuts or seeds.

Bake in oven for about 45 minutes. Test with a skewer or butter knife (inserted into centre of bread).

Fight food waste: Store your brown bananas in the freezer. Pop them in smoothies, porridge or muffins.

Nutritional tip: Bananas are packed full of potassium and dietary fibre!

*Use seeds if someone you know has nut allergies.

BANANA BREAD

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40

BREAD & BUTTER PUDDINGPreparation Time 20 minutes

Cooking Time 30 to 40 minutes

Serves 6

Ingredients:6 eggs1/2 cup castor sugar250ml cream250ml milk1 vanilla pod3 croissants, stale30g slivered almonds30g cranberries10g chopped dried apricot

Preparation:

Place eggs and sugar into a large bowl and whisk until pale and frothy.

Place cream, milk and vanilla into a heavy based pot and bring to a simmer.

Pour simmered milk mixture into the egg mixture, whisking continuously.

Pass this mixture through a strainer, place into a bowl. Use a small ceramic dish or lined spring form tin around 22cm wide.

Preheat an oven to 160C.

Slice the croissants in half as if to fill them. Submerge each piece in the egg mixture and squeeze lightly to soak through. Place each croissant piece in the prepared tin, sprinkling the almonds and fruit between each layer.

Pour over the remaining custard. Cook in a water bath for 30 to 40 minutes until the custard is just set.

Fight food waste: Save some dough – you can use this same recipe with any type of bread or pastry!

Bread is the most wasted

food in Australia

41

Preparation Time 15 minutes

Cooking Time 20 minutes

Serves 12 muffins

Ingredients:2 cups grated carrot (3 large carrots)1 cup walnut pieces3 eggs1 cup castor sugar2/3 cup vegetable oil1 tsp vanilla essence1 1/3 cups SR flour1 tsp bicarb soda1 tsp cinnamon1/2 tsp nutmeg

Preparation:

Peel and grate carrots. Chop walnuts into small pieces.

Whisk eggs, sugar, oil and vanilla until well mixed. Add carrots and walnuts.

Fold in sifted flour, bicarb soda and spices.

Pour into muffin molds and bake in oven at 180C for 15 to 20 minutes.

Optional: Ice with cream cheese or lemon icing when muffins are cool.

Fight food waste: Carrots can be revived by trimming and placing in a glass of water until crisp.

Nutritional tip: Carrots are a great source of Vitamin A. They also contain folate and fibre.

CARROT CAKE MUFFINS

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THANK YOU for helping ozharvest support our community.

On behalf of OzHarvest, I want to thank you for your time spent with us during Cooking for a Cause and the beautiful meals you created. Those meals went on to nourish those who are most vulnerable in our communities, giving them a chance at a better life. Your impact was felt, and you should be proud.

I hope that your time spent with us also inspired you to make an impact for good in your own personal world, finding opportunities to make it a better place, no matter how big or small. Our power to create change is limitless! And our power grows when we come together.

If you’d like to continue to support OzHarvest, there are many volunteer opportunities with our amazing yellow army or you can make a donation to keep our wheels turning. We would love to welcome you back to OzHarvest and I do hope I see you in our kitchens again soon!

With my gratitude, from my family to yours, Ronni Kahn