FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

CRISPY ONION BHAJIS

SERVES 6 20 MINS 5 SIMPLE STEPS

Ingredients• 1 onion, halved and sliced• 100g plain flour• 1 tsp baking powder• 2 tsp chilli powder• 1 tsp ground cumin

• 1 tsp ground turmeric• Pinch of salt• Vegetable oil• Water

Method1. Slice onions and set aside, then mix the flour, spices and salt in a bowl. 2. Gradually mix in enough water to make a thick, sticky batter, then add

onions and combine.3. Heat the oil to 180°C. To check if the oil is hot enough, drop in some of

the batter. It should start sizzling immediately, but not too much.4. Roll the batter into 6 balls and deep fry until golden brown, turning

halfway through.5. Drain on paper towel and serve!

Sophie Budd Recipe

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

CUCUMBER RAITA

SERVES 4 10 MINS 3 SIMPLE STEPS

Ingredients• ½ cup yoghurt• ½ cucumber, grated with seeds removed• 2 gloves garlic• 1 handful mint, finely shredded

Method1. Finely chop garlic and shred mint leaves. 2. Cut cucumber in half, remove seeds and then grate.3. Mix all of the ingredients together and enjoy!

Sophie Budd

Recipe

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

HOMEMADE TORTILLAS

SERVES 8 25 MINS 4 SIMPLE STEPS

Ingredients• 2 cups all-purpose flour• ½ tsp salt• ¾ cup water• 3 Tbps olive oil

Method1. Combine flour and salt in a large bowl, then slowly stir in water and oil. 2. Place the mixture onto floured surface and knead 10 -12 times, adding

a little flour or water if needed to achieve a smooth dough. Rest for 10 minutes.

3. Divide dough into 8 portions and roll each into a flat circle.4. Coat a large pan with cooking spray, then cook tortillas over medium heat

for 1 minute on each side or until lightly browned. Keep warm and enjoy!

Sophie Budd Recipe

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

CHILLI CON CARNE

SERVES 8 45 MINS FAMILY MEAL

Ingredients• 2 chillies, dried• 2 red onions, large• 4 cloves garlic, crushed• 1 bunch of coriander, chopped• 3 red chillies, fresh• Extra virgin olive oil• 2 carrots, chopped• 11/5 Tbsp sweet smoked paprika• 1 cinnamon stick

Method1. Cover the dried chillies with boiling water and leave to

rehydrate in a bowl.2. Chop the onions, garlic and coriander stems (pluck the leaves),

then deseed and finely slice the fresh chillies.3. Heat a large saucepan over a medium heat, then add 1 Tbsp of

oil, followed by the onions, garlic, coriander stalks and most of the fresh chilli. 4. Add carrots, paprika, cinnamon stick and half the cumin seeds to the pan and fry for 5 minutes.5. Drain and finely slice the rehydrated chillies, reserving the water. Stir into the pan, along

with all the mince and cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.

6. Add the reserved chilli water and tinned tomatoes and bring to the boil. Then, reduce to a simmer and leave for 1 to 2 hours, or until thickened.

7. Char capsicum by carefully holding them with tongs over a gas flame until blackened. Then, place in a bowl, cover with clingfilm and leave to steam. Once cool, peel the skin, deseed, cut into strips and add to the mix.

8. With about 5 minutes to go, heat a large, dry pan and toast the remaining cumin seeds for 1-2 minutes. Then, add a drizzle of oil and beans to the pan and fry until crispy.

9. Remove cinnamon stick from the chilli, season and serve with fried beans, reserved fresh chilli, coriander leaves and sour cream. Serve with homemade

tortillas or corn chips

for a tasty family meal.

TipTASTY

• 1 Tbsp cumin seeds• 500g minced beef• 500g minced pork• 4 x 400g tins of

plum tomatoes• 3 mixed colour capsicum• 2 x 400g tins of kidney

beans, drained• Sour cream

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

TAGINE L’GHANMI B’TAMRA (LAMB TAGINE WITH DATES)

SERVES 6 90 MINS WINTER WARMER

Ingredients• 2 Tbsp extra virgin olive oil• 1 Tbsp butter• 2 Tbsp plain flour• 1kg lamb leg or shoulder,

chopped into cubes • ½ tsp salt • ½ tsp black ground pepper • 1 large brown onion, finely

chopped• 2 cups of beef or vegetable

broth or water• 1/3 cup flat-leaf parsley,

chopped • ¼ cup coriander, chopped• 1 tsp ground cinnamon

Method1. Heat oil in a large pot over medium heat, then add seasoned lamb in batches and sear

until just brown.2. Remove lamb from pot (reserving juices), then fry onions in butter until tender. 3. Add flour, followed by the broth, herbs and spices.4. Place lamb back into the pot and bring to a rolling simmer.5. Once simmering, cover pot, reduce heat to low and leave for 1 hour or until lamb is tender.6. After 1 hour, stir in dates, chickpeas, and honey, then simmer for another 15 minutes. 7. Transfer mix to a tagine or deep platter to serve and garnish with oranges and almonds.

Add dried apricots

and pomegranate for

a fruity twist!TipTASTY

• 1 tsp ginger, chopped • 1 tsp cumin powder • 1/8 tsp saffron threads,

crushed • 100g pitted dates,

quartered • 1 ¾ cups canned

chickpeas, rinsed and drained

• 2 Tbsp honey • 2 oranges, peeled and

cut into sections (optional)• ¼ cup sliced almonds,

toasted (optional)

Sophie Budd Recipe

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

JEWELLED COUSCOUS SALAD

SERVES 4 20 MINS 3 SIMPLE STEPS

Ingredients• 2 cups couscous• ½ cup dried cranberries• 2 oranges, segmented• 1 star anise• 1 cinnamon stick• 2 Tbsp honey• 2 Tbsp extra virgin olive oil• ½ cup pistachios, chopped• 1 cup fresh coriander leaves• fresh coriander sprigs (to serve)

Method1. Boil couscous until tender, then drain

and set aside to cool.2. Segment oranges, then chop

cranberries, pistachios and coriander and add to couscous mix.

3. Mix honey and olive oil with spices and drizzle over the salad to serve.

Serve with

lamb tagine

for a family

meal full

of flavour.TipTASTY

Sophie Budd

Recipe

FRESH MEALS TO WARM UP THE

FAMILYWINTER

edition

MAKES 12 EASY TO FREEZE 6 SIMPLE STEPS

Ingredients• 200g lamb mince• 1 onion, finely diced• ½ chilli, finely diced• 2 cloves garlic, pureed• Extra virgin olive oil• 50g feta, crumbled by hand• 1 handful fresh mint leaves• 1 tsp lemon, zested• 1 Tbsp pine nuts• 1 tsp parsley, chopped• Butter, melted• 1 egg wash• 6 sheets of filo pastry

DIP• 200ml yoghurt• 1 clove garlic, chopped• 2 Tbsp mint, roughly chopped • 2 Tbsp coriander, roughly chopped

Method1. Fry the onion, garlic, chilli and meat for approximately 5 minutes or until lightly brown.2. Place meat mixture in a bowl, then add all the fresh ingredients and season well.3. Lay the filo out flat and cut in half, length-ways. Then, brush every few layers with butter.4. Fill the filo with the mix on one side, sealing the edges as you go to form one long cigar.5. Brush with butter and egg wash and bake in oven for 20 minutes or until golden brown.6. Once slightly cooled, slice into portions and serve with yogurt dip.

Serve with yoghurt

dip for a hit of

freshness.TipTASTY

BRIQUAT B’KEFTA (LAMB FILLED FILO CIGARS)

Sophie Budd Recipe