Harissa citrus chicken

• 1 whole orange, sliced into ½ cm rounds crosswise
• 1 whole lemon, sliced into ½ cm rounds crosswise
• 1 whole chicken (about 1.5kg), halved or spatchcocked
• MARINADE:
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tbsp. fresh lemon juice
• 1½ tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1½ - 2 tbsp. harissa paste
• 1 tbsp. honey/maple syrup
• 1-2 cloves garlic, minced
• ½ tsp. ground cumin
•  1 tsp. salt

1. In a suitable baking dish, arrange the orange and lemon slices in one layer on the bottom. Place the chicken, skin-side-up, on top. Set aside.
2. In a small bowl or jug, whisk together all the ingredients for the marinade. Pour it all over the chicken in the pan. Cover and leave it to marinate in the fridge for half an hour up to overnight.
3. Half an hour before you are ready to cook the chicken, take it out of the fridge to rest and preheat the oven to 200 degrees C.
4. Roast the chicken in the oven for 30-35 minutes until cooked through and skin is golden. If at 25 minutes the skin is still not browning, turn on the broiler (upper grill in the oven) for the final 10 minutes or so. If your broiler is separate from your oven, finish cooking the chicken normally in the oven, then transfer to your preheated broiler just for 5-10 minutes or until skin is brown. Serve on bed if cos lettuce & shredded red cabbage with slices of bread for the juice.

Yoghurt honey cake

• 
  1 cup (170g) whole spelt flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ⅓ tsp. ground cardamom (or other flavouring)
• ¼ tsp. salt
• 2 eggs
• 1 tsp. vanilla extract, or vanilla paste
• ½ cup olive oil
• ½ cup honey
• 180g plain yoghurt
• 1 pear, cored, unpeeled, cut into 8 slices or apple (12 slices)

Oven to 180C. Line 20cm tin.

Whisk dry together. Prepare fruit.

Electric mix eggs & vanilla about 5 mins till really fluffy. Add yoghurt, honey & oil & mix till just combined.

Fold through dry in two batches with as few strokes as possible.

Bake 30-35 minutes or until cooked through. Rest in tin 10 minutes before serving.

Cheesecakelets

Per person:

1 egg

2 tsp sugar

1/3 cup cottage cheese

1 (20ml) Tbsp flour

To serve pp:

1/2 cup strawberries

1/4 tsp balsamic vinegar

1/4 tsp sugar

If using get strawberries mixed first.

Buttery cabbage with apple

2ppl:

40g butter

1/8 red cabbage, sliced

3 small or 2 large granny smith apples

Melt butter in frying pan. Add cabbage. Grate in Apple, leaving some in chunks. Serve (alone or on toast or pancakes) when softened.

Peanut butter granola

2.5 cups oats

2 Tbsp (20ml) sesame seeds

Pinch salt

1/4 cup peanut butter

1/4 cup honey

1/2 tsp vanilla

Oven to 140C.

Microwave honey & peanut butter about 25 seconds. Stir in vanilla. Fold through remaining ingredients & spread on lined baking tray.

Bake 15 minutes, stir & bake another 10. Turn off oven, stir & leave in cooling oven.

Chinese black beer chicken

4 ppl:

8 chicken thighs w bone & skin

1 Tbsp sesame oil

150ml stout

100 ml soy sauce

100 ml Shaoxing wine

40g coconut (or brown) sugar

20gm piece of ginger, thinly sliced

6 garlic cloves, crushed

1 star anise

2 long red chillis, split lengthways

3 spring onions, cut into 5cm batons

1/2 bunch garlic chives, chopped

1/2 cup coriander

Fry chicken in sesame oil until brown. Add remaining ingredients except spring onions, chives & coriander, bring to simmer on low, cover & cook 25 minutes. Remove lid, add spring onion & simmer on low about 50 to an hour. Turn off heat & sprinkle in chives & coriander.

Pumpkin bread

¼ cup milk
6 Tbsp. olive oil
6 Tbsp. rice malt syrup
1 tsp. pure vanilla extract
2 cups pumpkin puree (1/2 large butternut)
2 cups wholegrain spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. fine grain sea salt
2 tsp. ground cinnamon
1 tsp. mixed spice
1 cup pecans, roughly chopped, toasted if possible

Directions:
1. For pumpkin puree, preheat oven 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 40 minutes.
2. Oven at 175°C.
3. Line a standard loaf pan with baking paper.
4. Put the milk, oil, maple syrup, vanilla, and pumpkin in food processor and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill & spread with honey & butter.

Rhubarb & Apple compote

2 Granny Smith apples

Bunch rhubarb

1 cinnamon quill

1 tsp vanilla

1/4 cup water

1/4 cup sugar (used raw)

1 pinch cloves

Stew 45 mins or so.

Roast carrot pizza sauce

450g carrots, diced

1 red onion, cut into 8ths

1 Tbsp Harissa

Roast salted carrots & onion till soft. Blend with Harissa & 1/4 cup water (or more) till paste forms.

Used on cauliflower pizza with mushrooms and haloumi.

Jaffa pudding

2 greedy people:

Grated rind of an orange

65g plain flour

15g Cocoa powder

65g caster sugar

75g butter, softened

3/4 tsp baking powder

1 egg

1 tsp vanilla

2 or 3 big Tbsp marmalade, optional

Oven to 200C. Blitz ingredients together, bake in pyrex dish 20 minutes. Rest 5 minutes.