WHat's cooking. By Tra cy Fou l k e s

WHat's cooking A P R I L 2 0 1 3 r e c i p e c a r d s By Tra cy Fou l k e s

01 RUSTIC POTATO CHIPS 8 large organic potatoes (or 16 small) ¼ cup olive oil 2 tbsp NoMU Roast Rub 1 tsp Preheat the oven to 180 C. Slice the potatoes into ½ cm slices and place in a roasting tray. Drizzle with olive oil and season with salt and NoMU Roast Rub. Toss well to coat. Roast in the oven for 40 minutes or until golden brown and crispy. Remove them from the oven and serve immediately. Serves 6 You can use any of your favourite NoMU Rubs on these. For spicy chips, try NoMU Peri-peri, Cajun or Spanish Rub. You can also toss in 3 smashed cloves of garlic, wedges of onion or a few slices of lemon. These are also delicious with NoMU Tomato & Herb Pesto drizzle: Stir 2 tablespoons NoMU Tomato & Herb Pesto Mix into into 4 tablespoons hot water. Leave to rehydrate for 5 minutes, then add 2 tablespoons olive oil. Drizzle over the chips or place in a bowl and use as a dipping sauce.

02 Quinoa and halloumi TABBOULEH 1 cup quinoa 1 litre water 1 tbsp NoMU Vegetable Fond 60ml extra virgin olive oil 2 tbsp lemon juice Zest of 1 lemon (optional) ½ tsp sugar NoMU Black Pepper 2 small Mediterranean cucumbers 1 red pepper 1 cup Italian Parsley 250g halloumi cheese Place the quinoa in 1 litre water with the NoMU Vegetable Fond. Bring to the boil and simmer until the grains are cooked but still have some bite to them. Remove from the heat and drain well in a colander. Place in a large mixing bowl to cool. Make a dressing by whisking together the olive oil, lemon juice, lemon zest and sugar. Season to taste with salt and pepper. Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds. Thinly slice each half on the diagonal and add to the quinoa. Halve and de-seed the red pepper and slice into chunks. Add to the quinoa along with the roughly chopped Italian parsley. Pour over the dressing and toss well. Finally, slice the halloumi and fry in a pan or griddle pan until nicely browned. Add to the salad and serve immediately. Serves 6 You can add any of your favourite roasted vegetables such as butternut, peppers, shallots, baby marrows, eggplant or artichokes.

03 LAMB CHOPS WITH CHIMICHURRI Chimichurri sauce 50g fresh parsley, stalks removed 2 sprigs of mint 1 tbsp thyme, stalks removed 1 mild red jalapeno, deseeded 3 garlic cloves, crushed ½ cup of olive oil Zest of 1 lemon 1 tbsp sherry vinegar ¼ tsp sugar 12 lamb chops Olive oil 1 tbsp NoMU Lamb or Roast Rub NoMU Black Pepper Preheat the oven to 200 C. To make the sauce, finely chop the parsley, mint, thyme and chillies. Combine with the garlic, olive oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with salt. Drizzle the lamb with olive oil and season with salt, pepper and NoMU Lamb Rub. Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5 10 minutes until cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes. Serve with chimichurri sauce and rustic potato chips. Serves 4 Loin of lamb chops or sliced rack of lamb chops will give you the most succulent and tender result. Ask your butcher to trim off excess fat and to clean the bones if using rack of lamb. See the recipe for Rustic Potato Chips on Page 1

04 500ml hot water 3 tbsp NoMU Chicken Fond 16 free range chicken thighs, deboned ¼ cup flour, to dust 2 tbsp vegetable oil 2 brown onions, finely chopped 3 cloves garlic, finely crushed INDIAN CHICKEN CURRY 1 green chilli, finely diced (optional) 1 tbsp freshly grated ginger 4 tbsp NoMU Indian Rub 1 tin crushed tomatoes 125ml coconut milk or cream 1 tbsp NoMU Garam Masala Rub ½ cup coriander, roughly chopped In a jug, stir the NoMU Chicken Fond into the hot water to make the stock. Season the chicken thighs with salt then dust with flour, shaking off any excess. Heat the oil in a heavy-based pan and brown the chicken in batches until golden brown all over. Remove and set aside. In the same pan, fry the onion until soft and translucent. Add the garlic, chilli, ginger, salt and NoMU Indian Rub and sauté until well mixed and the spices have begun to release their essential oils. Return the chicken to the pan and fry for another minute or two, ensuring that it is well coated with the onion and spice mixture. Add the tomatoes and chicken stock and simmer, covered, for 1 hour. If at any time during cooking the sauce becomes too thick, simply add a splash of water. Skim off any excess oil that may float on the top. Once the chicken is tender, add the coconut milk and NoMU Garam Masala Rub and simmer for another 10 minutes. Finally, check the seasoning, stir in the coriander and serve with deliciously fluffy Basmati rice. Serves 4 This recipe is absolutely delicious using lamb knuckles instead of chicken. Be sure to brown the lamb really well and extend the cooking time to 2 hours. You can also substitute the NoMU Chicken Fond with NoMU Lamb Fond.

05 8 chicken thighs and/or legs Flour to dust 1 tbsp olive oil 1 onion, finely diced 2 tsp NoMU Moroccan Rub 2 garlic cloves, finely chopped 2 tbsp ginger, grated 1 cup chickpeas, cooked Zest of 1 orange Moroccan Chicken Tagine 18 soft Turkish apricots 2 tbsp NoMU Chicken Fond 500ml hot water ½ cup coriander leaves, roughly chopped Couscous 1 cup couscous 250ml hot water 1 tsp NoMU Vegetable Fond Preheat the oven to 180 C. Season the chicken with salt and dust liberally with flour. Heat a dash of olive oil in a tagine pot or heavy-based casserole dish, add the chicken and brown very well on both sides. Remove and set aside. (The chicken does not need to be fully cooked at this stage.) Using the same pot, pour off the oil and add a glug of fresh olive oil. Add the onion and sauté until soft and lightly golden. Add the NoMU Moroccan Rub, garlic and ginger and stir for a further 2 minutes. Add the chicken back to the pot, along with the chickpeas, orange zest and apricots. Combine the NoMU Chicken Fond with the hot water to make half a litre of chicken stock. Add the stock to the tagine, cover with the lid and bake in the oven for 1 hour. While the tagine is in the oven, make the couscous. Place the couscous granules in a bowl. Stir the NoMU Vegetable Fond into the cup of hot water and pour over the couscous. Cover with cling film and leave for 10 15 minutes. Once all the water is absorbed, run a fork through the couscous to loosen it. Once the tagine is cooked, serve hot with couscous and roughly chopped corainder. Serves 4 You can try adding dates instead of apricots. You can also add 2 cups cubed butternut to make it more substantial.

06 Spanish almond cake with orange and sherry syrup 250g unsalted butter 250g caster sugar 6 eggs, separated 1 tsp NoMU Vanilla Extract 250g ground almonds 1 tbsp NoMU Sweet Rub Zest of 2 oranges 150g plain flour 100g flaked almonds, toasted 1 tbsp icing sugar Orange and sherry syrup 250ml freshly squeezed orange juice (strained) 125g caster sugar Zest of 2 oranges 125ml medium cream sherry Preheat your oven to 180 C and grease a 32cm rectangular baking dish. Cream the butter and sugar together until pale and creamy. Add the egg yolks and NoMU Vanilla Extract and mix well. Stir in the ground almonds, NoMU Sweet Rub and orange zest. Beat the egg whites to soft peak stage and gradually add to the mixture. Sift in the flour and mix with a wooden spoon until everything is just combined. Pour the mixture into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean. While the cake is baking prepare the orange and sherry syrup. Place the orange juice, caster sugar, orange zest and sherry in a saucepan, bring to the boil and simmer until the sugar is dissolved and the mixture becomes thick and syrupy. Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar. Serve with whipped cream and a generous drizzle of orange and sherry syrup. Serves 12

07 Double Chocolate Biscuits 125g NoMU Decadent Hot Chocolate pieces 125g unsalted butter ¾ cup brown sugar 1 egg 1 tsp NoMU Vanilla Extract 1 cup flour, sifted 3 tbsp NoMU Cocoa powder, sifted 1 tsp bicarbonate of soda ½ tsp salt 100g NoMU Decadent Hot Chocolate pieces 100g white chocolate, roughly chopped (optional) Preheat the oven to 160 C. Line a baking tray with baking paper. Place the chocolate in a bowl on top of a saucepan of simmering water and allow to melt. Set aside. Beat the butter and sugar together with an electric beater until pale and creamy. Add the egg and NoMU Vanilla Extract and beat thoroughly. Stir through the flour, cocoa, bicarbonate of soda and salt, followed by the melted chocolate. Mix through thoroughly. Finally add the dark and white chocolate chunks and mix briefly to combine. Place tablespoons of the cookie dough on the lined baking tray, leaving space around each cookie to allow them to spread. Dip your fingertips into water and flatten the dough slightly. Bake for 10 12 minutes. Cool on a wire rack. Makes 16 cookies

08 Lemon Creams 250ml double or single cream 100g caster sugar 2 tbsp freshly squeezed and strained lemon juice To serve: Lightly whipped cream Zest of lemon Butter biscuits to serve (See 1-2-3 butter biscuits in Recipe Mailer Vol43) Place the cream and sugar in a saucepan and heat gently whilst stirring to dissolve the sugar. Bring to the boil, then reduce the heat and simmer for 3-5 minutes. Remove from the heat and stir in the lemon juice. Pour into 6 sherry glasses and refrigerate for 3-4 hours or until set. I usually prepare these the day before so that there is one less thing to do before guests arrive. Remove from the fridge and top with lightly whipped cream and zest of lemon and serve with fine butter biscuits. Serves: 6 Make a brûlée topping by sprinkling the surface of the chilled lemon cream with caster sugar. Melt the sugar with a kitchen blow torch until golden and caramelized. You can also replace the lemon juice and rind with orange, grapefruit or limes.