Placeholder Content Image

Boost your veggie intake with a sweet potato chickpea burger

<p><span style="font-weight: 400;">Up your veggie intake with ease thanks to these sweet potato and chickpea burgers.</span></p> <p><span style="font-weight: 400;"><strong>Makes:</strong> 4</span></p> <p><span style="font-weight: 400;"><strong>Prep time:</strong> 20 + 30 mins chill</span></p> <p><span style="font-weight: 400;"><strong>Cooking time:</strong> 35 mins</span></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;">600g sweet potato, peeled, halved lengthways</span></li> <li><span style="font-weight: 400;">400g can chickpeas, rinsed, drained</span></li> <li><span style="font-weight: 400;">1 small red onion, finely chopped</span></li> <li><span style="font-weight: 400;">2 garlic cloves, crushed</span></li> <li><span style="font-weight: 400;">1/2 lemon, juiced</span></li> <li><span style="font-weight: 400;">2 tbs smokey chipotle spice blend or fajita seasoning</span></li> <li><span style="font-weight: 400;">1/2 cup flat-leaf parsley leaves, finely chopped</span></li> <li><span style="font-weight: 400;">1 cup fresh breadcrumbs</span></li> <li><span style="font-weight: 400;">¼ cup raw couscous</span></li> <li><span style="font-weight: 400;">olive oil cooking spray</span></li> <li><span style="font-weight: 400;">hamburger buns </span></li> <li><span style="font-weight: 400;">Wedges iceberg lettuce</span></li> <li><span style="font-weight: 400;">Onion jam &amp; chipotle mayonnaise, to serve</span></li> </ul> <p><strong>Methods</strong></p> <ol> <li><span style="font-weight: 400;">Chop the sweet potato into 3cm chunks. Place onto a microwave-safe plate. Cover with a damp paper towel. Microwave 7-8 minutes or until just tender when tested with a skewer. Drain any excess water.  Smash with a fork then transfer to a bowl. Cool 15 minutes.</span></li> <li><span style="font-weight: 400;">Combine chickpeas, onion, garlic, lemon juice and spice in a food processor. Season, process until mixture almost comes together. Add to the sweet potato with the parsley, breadcrumbs and raw couscous. Shape mixture into 4 patties. Place on a lined baking tray, cover and refrigerate for 30 minutes to firm up if time permits. </span></li> <li><span style="font-weight: 400;">Place a flat tray into the oven. Preheat oven and tray 220°C fan forced. Spray both sides of the patties with oil. Place onto the hot tray. Cook 15 minutes, turn and cook for a further 10 minutes until light golden.</span></li> <li><span style="font-weight: 400;">To serve, spread onion jam over the base of burger buns. Top with lettuce and sweet potato pattie. Drizzle with chipotle mayonnaise. Serve.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe credit of <a href="http://australiansweetpotatoes.com.au/">Australian Sweet Potatoes</a>.</span></em></p>

Food & Wine

Placeholder Content Image

Pumpkin and chickpea salad

<p>This salad is tasty enough to enjoy as a main meal or serve as a side to roasted meals.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 tablespoon olive oil, with extra for greasing</li> <li>1 x 400g can chickpeas, drained rinsed</li> <li>½ butternut pumpkin, skin and seeds removed, cut into 2cm pieces</li> <li>60g spinach</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon sweet paprika</li> <li>1 tablespoon red wine vinegar</li> <li>Salt and pepper to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat oven to 200°C.</p> <p>2. Lightly grease large roasting pan with olive oil. Arrange pumpkin pieces in pan and sprinkle with cumin and paprika. Season with salt and pepper. Toss around so pumpkin pieces are well-coated.</p> <p>3. Roast, turning vegetables once, for 20 to 25 minutes, until golden and tender.</p> <p>4. Add the chickpeas to pan and roast a further five to eight minutes. Remove from the heat. Add spinach and toss together.</p> <p>5. Whisk olive oil and vinegar together. Drizzle over pumpkin and chickpeas. Combine together and serve.</p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/chicken-lettuce-cups/">Chicken lettuce cups</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a></strong></span></em></p>

Food & Wine

Placeholder Content Image

Roasted broccolini, kale and chickpeas with herbed ricotta

<p>The beauty of this dish lies in the grilling – don’t be afraid to char the broccoli a little, as it delivers a great flavour. You can serve this as an individual starter, or as a main with grilled ciabatta.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350 g broccolini, stems cut in half lengthways</li> <li>400 g tin chickpeas</li> <li>1 garlic clove, crushed</li> <li>60 ml olive oil, plus extra for drizzling</li> <li>1 bunch Tuscan kale, about 550 to 600 g, cut into 2.5 cm pieces</li> <li>250 g smooth ricotta</li> <li>2 tablespoons finely chopped dill</li> <li>2 tablespoons finely chopped basil</li> <li>1 teaspoon grated lemon zest</li> <li>1 tablespoon lemon juice</li> <li>Pinch of chilli flakes</li> <li>2 teaspoons sea salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced). Preheat the grill (broiler) to medium.</li> <li>In a mixing bowl, toss the broccolini, chickpeas and garlic with 2 tablespoons of the olive oil. Spread the mixture onto a baking tray.</li> <li>In another bowl, toss the kale with the remaining olive oil, then spread over another two baking trays.</li> <li>Place the broccolini mixture under the grill and cook for 4 to 5 minutes, then turn the broccolini over and cook for a further 4 to 5 minutes, until nicely chargrilled. Remove from the heat and set aside to cool.</li> <li>Meanwhile, transfer the kale trays to the oven and bake for 3 to 4 minutes, or until starting to brown, then turn the kale over and bake for a further 2 minutes, or until crisp. Remove from the oven and set aside to cool.</li> <li>In a small bowl, combine the ricotta, dill, basil, lemon zest, lemon juice and chilli flakes. Season with salt and mix together with a spoon.</li> <li>Smear the ricotta mixture onto a serving plate and top with the kale and broccolini and mixture.</li> <li>Drizzle with a little extra olive oil and serve.</li> </ol> <p><img width="123" height="172" src="https://oversixtydev.blob.core.windows.net/media/7265262/the-vegetable-cover_123x172.jpg" alt="The Vegetable Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate nature<em> by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

Food & Wine

Placeholder Content Image

Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

<p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> <p><em>To make 1 ¼ cups spiced chickpeas</em></p> <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> <p class="Default"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes.</p> <p>2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.</p> <p>3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.</p> <p>4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas.</p> <p><em>To make 1 ¼ cups of spiced chickpeas</em></p> <p>1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat</p> <p>2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.</p> <p><em><strong><img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

Food & Wine

Placeholder Content Image

Chickpea salad

<p>Here's a salad to convert people who say they don't like chickpeas – it's fast, easy, tasty, and can be doubled or tripled to serve a crowd. It's also a good portable lunch, but remember it tastes best slightly warm or at room temperature rather than fridge-cold.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>500g diced pumpkin</li> <li>2 cloves garlic</li> <li>1 x 400g tin chickpeas, drained and rinsed</li> <li>10 sun-dried tomatoes</li> <li>1 1/2 tablespoons red wine vinegar</li> <li>1/2 cup diced feta</li> <li>1/2 cup finely chopped fresh flat-leaf parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the oven to 200°C. </li> <li>Put the pumpkin, olive oil, and garlic in a bowl and mix well, then tip on to a baking tray.</li> <li>Roast for 20 minutes, then add the chickpeas and sun-dried tomatoes and cook for another five minutes. Remove from the oven and set aside to cool slightly.</li> <li>While you're waiting, squeeze the garlic cloves into a serving bowl. </li> <li>Add the vinegar and a pinch of salt and whisk together. </li> <li>Add the chickpea and pumpkin mixture and stir gently. </li> <li>Fold through the feta and parsley and serve.</li> </ol> <p><em>Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Lucy Corry / Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

Placeholder Content Image

Bengal chickpea curry with yoghurt

<p>This fresh, fragrant curry gets its flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, turmeric and fenugreek seeds is revived with creamy yoghurt, all on a bed of pillowy rice. Divine!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Two teaspoons olive oil</li> <li>1/2 brown onion, finely sliced</li> <li>Two tablespoons Bengal curry paste</li> <li>400g sweet potato, cut into 2cm cubes</li> <li>Zucchini, cut into 1 cm thick chunks</li> <li>400g or 1 tin of chickpeas, drained &amp; rinsed</li> <li>1/4 cup warm water</li> <li>100g Greek yoghurt</li> <li>3/4 cup basmati rice, rinsed well</li> <li>Three cups water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for three minutes, or until soft.</li> <li>Add the Bengal curry paste and cook, stirring, for one minute, or until fragrant.</li> <li>Add the sweet potato and zucchini and cook, stirring, for five minutes, or until just tender. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and stir through half of the Greek yoghurt.</li> <li>Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.</li> <li>To serve, divide the rice and curry between bowls.</li> <li>Dollop with the remaining Greek yoghurt. Enjoy!</li> </ol> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <div></div> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

Placeholder Content Image

Vege burgers with chickpea and spinach patties

<p>These tasty vegetarian patties are super-quick to make in a food processor. Begin making them at least an hour ahead so they have time to firm up in the fridge before frying.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g can chickpeas, rinsed and drained</li> <li>⅔ cup cooked and very well-drained spinach</li> <li>1 small onion, finely chopped</li> <li>2 cloves garlic, crushed</li> <li>½ cup panko breadcrumbs</li> <li>1 egg, lightly beaten</li> <li>2 tablespoons chopped parsley</li> <li>2 tablespoons chopped mint</li> <li>1 teaspoon ground cumin</li> <li>½ teaspoon hot smoked paprika</li> <li>½ teaspoon flaky sea salt</li> <li>Oil for frying</li> <li>6 burger buns</li> </ul> <p><em>Filling suggestions</em></p> <ul> <li>Hummus</li> <li>Slices of oven-baked beetroot</li> <li>Shaved cabbage, or sauerkraut</li> <li>Slices of red onion</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, place all the patty ingredients in a food processor and pulse to combine.</li> <li>The mixture should still be a little chunky.</li> <li>Form into six patties and refrigerate for an hour or more before cooking. </li> <li>Fry patties in oil until golden and cooked through, about three minutes each side.</li> <li>Serve in grilled buns with a selection of the suggested fillings. </li> </ol> <p>Have you ever tried vege burgers? What’s your favourite BBQ dish? Let us know in the comments.</p> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/"><span style="text-decoration: underline;"><em><strong>Pulled pork and coleslaw burgers with chipotle mayo</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/vegetarian-beetroot-burger-with-avocado/"><strong><em><span style="text-decoration: underline;">Vegetarian beetroot burger with avocado</span></em></strong></a></p> <p><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/"><span><em><strong>Turkey and sage burgers with onion and fennel relish</strong></em></span></a></span></p>

Food & Wine

Placeholder Content Image

Easy chickpea masala curry

<p>This is a quick, easy and healthy curry. I can have this on the table in 20 minutes.</p> <p>If you already own a well-stocked spice rack, then you will have most of the ingredients on hand.</p> <p>If good tomatoes are in season, you can use them instead of the tin for a fresher flavour - just cook it a bit longer and add some more liquid if need be.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 chopped onion</li> <li>2 cloves garlic, finely chopped or crushed</li> <li>½ teaspoon ground coriander</li> <li>½ teaspoon ground turmeric</li> <li>½ teaspoon cumin</li> <li>½ teaspoon garam masala</li> <li>¼ teaspoon ground chilli</li> <li>1 can chickpeas, washed and drained</li> <li>1 can chopped tomatoes</li> <li>Salt, to taste</li> <li>Small piece fresh ginger, grated</li> <li>Handful fresh coriander, roughly chopped</li> <li>Natural yoghurt, to serve (optional)</li> <li>Rice for four people</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Get the rice cooking first as it will take around 20 minutes.</li> <li>Meanwhile, gently fry the onion and garlic in a large saucepan just until soft. Add dry spices and cook for two minutes.</li> <li>Add the chickpeas and coat well in the spices. Add tomatoes and salt to taste and simmer for 10 minutes.</li> <li>If desired, stir in the ginger and coriander and serve on the rice with a dollop of yoghurt.</li> </ol> <p>Do you love curry? What’s your favourite type? Let us know in the comments.</p> <p><em>Written by Emma Robertson. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/sri-lankan-chicken-curry/"><strong><em><span style="text-decoration: underline;">Sri Lankan chicken curry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/potato-and-cauliflower-masala-dosa/"><em><span style="text-decoration: underline;"><strong>Potato and cauliflower masala dosa</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/red-lentil-coconut-dhal-kaffir-lime-and-lemongrass/"><span style="text-decoration: underline;"><em><strong>Red lentil and coconut dhal with kaffir lime and lemongrass</strong></em></span></a></p>

Food & Wine

Placeholder Content Image

Chickpea salad with roasted pumpkin, sun-dried tomato and feta

<p>Here's a salad to convert people who say they don't like chickpeas – it's fast, easy, tasty, and can be doubled or tripled to serve a crowd.  It's also a good portable lunch, but remember it tastes best slightly warm or at room temperature rather than fridge-cold.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2 to 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>500g diced pumpkin</li> <li>2 cloves garlic</li> <li>400g tin chickpeas, drained and rinsed</li> <li>10 sun-dried tomatoes</li> <li>1 ½ tablespoons red wine vinegar</li> <li>½ cup diced feta</li> <li>½ cup finely chopped fresh flat-leaf parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, heat your oven to 200°C. </li> <li>Put the pumpkin, olive oil, and garlic in a bowl and mix well, then tip on to a baking tray.</li> <li>Roast for 20 minutes, then add the chickpeas and sun-dried tomatoes and cook for another five minutes. Remove from the oven and set aside to cool slightly.</li> <li>While you're waiting, squeeze the garlic cloves into a serving bowl. </li> <li>Add the vinegar and a pinch of salt and whisk together. </li> <li>Add the chickpea and pumpkin mixture and stir gently. </li> <li>Fold through the feta and parsley and serve.</li> </ol> <p>What a tasty sounding salad? Do you think you’re going to try it, or do you have a similar recipe that you like? Let us know in the comments below.</p> <p><em>Written by Lucy Corry. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/bacon-and-potato-meatloaf/"><span style="text-decoration: underline;"><em><strong>Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/"><span style="text-decoration: underline;"><em><strong>Turkey and sage burgers with onion and fennel relish</strong></em></span></a></p> <p><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/05/potato-and-cauliflower-masala-dosa/"><em><strong>Potato and cauliflower masala dosa</strong></em></a></span></p>

Food & Wine

Placeholder Content Image

Kale and pine nut tart with chickpea crust and lemon crème fraîche

<p>This delicious kale and pine nut tart recipe from Maggie Beer was created to support World Osteoporosis Day – Serve Up Bone Strength!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Chickpea Crust</em></p> <ul> <li>1.5 cups cooked chickpeas (135g dried chickpeas, soaked in cold water overnight, cooked)</li> <li>35g brown rice flour</li> <li>2 tablespoons cornflour</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon baking powder</li> <li>¼ cup Extra Virgin Olive Oil</li> </ul> <p><em>Filling</em></p> <ul> <li>¾ cup currants</li> <li>½ cup Verjuice</li> <li>¼ cup Extra Virgin Olive Oil</li> <li>40g butter</li> <li>4 round shallots</li> <li>½ tsp crushed garlic</li> <li>¼ cup Verjuice</li> <li>½ cup pine nuts, toasted</li> <li>1 tablespoon preserved lemon rind, finely chopped</li> <li>2 bunches cooked kale</li> <li>4 eggs</li> <li>Sea salt and pepper</li> <li>¾ cup sour cream</li> </ul> <p><em>To garnish</em></p> <ul> <li>100g <span>crème fraîche</span></li> <li>100ml Extra Virgin Olive Oil</li> <li>¼ cup reserved Verjuice soaked currants</li> <li>¼ cup toasted pine nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak the currants in ½ cup of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.</li> <li>Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and cover with 4 times the amount of water to chickpeas. Bring to the boil, turn down to a simmer and cook for 30minutes or until tender (not falling apart). Skim any foam that rises to the top of the pan off. Once cooked drain well and set aside to cool.</li> <li>Pre heat a fan forced oven to 180°C.</li> <li>Place the pine nuts on a tray and roast for 6 minutes or until golden.</li> <li>Place the chickpeas in a food processor and pulse until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder, add to the food processor with the chickpeas, pulse. Add the olive oil and just bring together, turn mix onto the bench and shape into a rectangle 20x10cm.</li> <li>Grease 35cmx 13cm rectangular non-stick fluted tart dish, place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan. Once the tart base is evenly covered with the crust, place into the pre heated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack.</li> <li>Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.</li> <li>Melt the butter with the oil in a large frying pan. Add the shallot and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add ¼ cup verjuice and cook, stirring, until the verjuice has evaporated.</li> <li>Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.</li> <li>Place the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the toasted pine nuts and preserved lemon in a large bowl and stir until well combined.</li> <li>In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.</li> <li>Carefully pour the filling into the tart shell and bake for 25 minutes or until just set in the centre.</li> <li>Remove from the tin, slice a piece approximately 6cm across and place on the plate. Serve straightaway scattered with a few extra pine currants, a generous tablespoon of <span>crème fraîche</span> and a drizzle of Extra Virgin Olive Oil.</li> </ol> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/"><em><strong><span style="text-decoration: underline;">Potato and cheese tart</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/bega-valley-brunch-cheese-tart/"><strong><em><span style="text-decoration: underline;">Bega Valley brunch cheese tart</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/pea-basil-and-eggplant-tart/"><strong><em><span style="text-decoration: underline;">Pea, basil and eggplant tart</span></em></strong></a></p>

Food & Wine

Placeholder Content Image

Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad

<p>This free-form bacon and potato meatloaf is served sliced, hot or cold with a salad of roasted red and yellow capsicums.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>500g pork mince</li> <li>500g beef mince</li> <li>150g chopped rindless bacon</li> <li>3 cloves garlic, finely chopped</li> <li>4 tablespoons chopped flat-leafed parsley</li> <li>2 tablespoons very finely chopped rosemary leaves</li> <li>Zest of 1 lemon</li> <li>1 teaspoon salt</li> <li>1/2 teaspoon freshly ground black Pepper</li> <li>4 medium potatoes, peeled, diced 2cm, boiled until just tender, well drained and cooled</li> <li>1/2 cup grated parmesan</li> </ul> <p><em>For the spicy roasted capsicum and chickpea salad</em></p> <ul> <li>2 red and 2 yellow capsicums, chargrilled, cored and thinly sliced</li> <li>400g can chickpeas, well drained</li> <li>4 tablespoons extra virgin olive oil</li> <li>2 tablespoons capers</li> <li>1/2 red chilli, thinly sliced</li> <li>2 tablespoons red wine vinegar</li> <li>Salt and freshly ground black pepper</li> <li>Handful flat-leafed parsley sprigs</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Preheat the oven to 190°C. Oil a 23cm x 12cm loaf tin with olive oil and line the base with baking paper, with enough sticking out each end so the cooked loaf will be easy to lift out.</li> <li>Mix all the ingredients, except the potatoes and parmesan, together well and divide the mixture in half.</li> <li>Press half the meat mixture into the base of the tin and sprinkle half the potatoes on top. Press the other half of the meat mixture on the potatoes then press the remaining potatoes into the top of the meat. Sprinkle the parmesan on top. Place in the oven and bake for 50-60 minutes or until a skewer inserted into the middle shows clear (not red or pink) juices running out.</li> <li>To make the spicy roasted capsicum and chickpea, place all ingredients in a bowl and mix well.</li> <li>Remove meatloaf from the oven and allow to cool for 10 minutes then remove the loaf from the tin, peel off the paper and place on a serving plate. Serve in slices with the salad.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span><span style="text-decoration: underline;">.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/"><strong><em><span style="text-decoration: underline;">Thai green beef curry</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/"><strong><em><span style="text-decoration: underline;">Chicken, mushroom and macadamia stir-fry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/"><strong><em><span style="text-decoration: underline;">Lamb, tomato and spinach curry</span></em></strong></a></p>

Food & Wine

Placeholder Content Image

Falafel chicken with cucumber, chickpea and orange salad

<p>Try this twist on the classic chicken salad, with a hint of Middle-Eastern flavour.</p> <p><strong><span style="text-decoration: underline;">Serves: </span></strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 chicken breast fillets</li> <li>2 cups natural yogurt</li> <li>1x 200g packet falafel mix</li> <li>olive oil spray</li> <li>1 tablespoon tahini</li> <li>1 tablespoon lemon juice</li> <li>2 Lebanese cucumbers</li> <li>1 orange, segmented and juice retained</li> <li>400g can chickpeas, rinsed and drained</li> <li>2 tablespoons chopped mint</li> <li>1 spring onion, finely sliced</li> <li>salt and pepper, to taste</li> <li>1 tablespoon olive oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Slice chicken breast lengthways into 2 thin steaks.</li> <li>Place 1 cup yogurt into a shallow bowl and whisk in a small amount of water until it to reach the consistency of thickened cream. Dip chicken into the yogurt mixture, shaking off the excess and then coat in falafel mix.</li> <li>Arrange crumbed chicken on a baking paper lined oven tray and spray with oil. Bake at 200⁰C for 10 minutes, then carefully turn over and cook for a further 5 minutes or until golden and cooked through.</li> <li>Combine remaining yogurt with tahini and lemon juice to make a sauce.</li> <li>To create the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion. Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yogurt.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas.</span> </a></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a></strong></em></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/classic-bacon-and-egg-quiche/"><em>Classic bacon and egg quiche</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/broccoli-and-parmesan-pasta/"><em>Broccoli and parmesan pasta</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/salmon-quiche/"><em>Salmon quiche</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/08/cheesy-chicken-potato-casserole/"> </a></em></strong></span></p>

Food & Wine

Placeholder Content Image

Pumpkin, chickpea, black bean, and zucchini burger

<p>Please any burger loving vegetarian with these delicious, healthy pumpkin and chickpea burgers.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>600g butternut pumpkin, peeled and chopped</li> <li>1 400g can of chickpeas, drained and rinsed</li> <li>200g of black beans</li> <li>1 zucchini, grated</li> <li>1 egg</li> <li>2 tablespoons of flour</li> <li>1 teaspoon of paprika</li> <li>1 teaspoon of ground cumin</li> <li>Salt and pepper</li> <li>1 tablespoon of olive oil</li> <li>Buns, lettuce, tomato, etc. to serve.</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Boil pumpkin for 10 minutes until pumpkin becomes tender. Rinse under cold water.</p> <p>2. In a bowl, mash pumpkin and chickpeas together. Add black beans, zucchini, egg, flour, paprika, cumin and salt and pepper to taste and stir.</p> <p>3. In a frying pan, heat oil over medium-high heat. Create patties with mixture and add to pan, cooking for about four minutes per side or until patty begins to brown and grow crisp.</p> <p>4. Serve on hamburger buns with desired toppings.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/"><span style="text-decoration: underline;"><em><strong>Spicy prawn fried rice</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/"><span style="text-decoration: underline;"><em><strong>Crispy mashed potato balls</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/"><span style="text-decoration: underline;"><em><strong>Red pesto pasta</strong></em></span></a></p>

Food & Wine

Placeholder Content Image

Chickpea and chorizo stew

<p>For an appetiser with flair, try this Spanish-inspired dish that’s best served with a side of crusty bread.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoon extra-virgin olive oil</li> <li>4 chorizos, casing removed</li> <li>1 red onion, finely diced</li> <li>2 garlic cloves, sliced</li> <li>400g can chickpeas, drained</li> <li>Salt and pepper, to season</li> <li>Fresh flat-leaf parsley, to garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Heat oil in large frying pan over medium heat. Add chorizo, breaking up in pan as it cooks. Remove chorizo once it is cooked and beginning to crisp. Reserve oil in pan.</p> <p>2. Add onion and garlic and cook until softened. Add chickpeas and cook for five minutes until warmed through. Stir in chorizo and season with salt and pepper. Sprinkle with parsley and serve with crusty bread.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/thai-prawn-curry/">Thai prawn curry</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/broccoli-cheese-soup/">Slow-cooked broccoli and cheese soup</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/chicken-picatta/">Chicken picatta</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Baked spiced chickpeas

<p>This crunchy snack takes a delicious mix of spices to give you a guilt-free snack you’ll keep coming back for.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 x 400g cans chickpeas</li> <li>1 ½ tablespoons olive oil</li> <li>2 teaspoons sugar</li> <li>1 ½ teaspoons ground cumin</li> <li>1 ½ teaspoons paprika</li> <li>½ teaspoon ground allspice</li> <li>½ teaspoon salt</li> <li>1 teaspoon cayenne pepper</li> <li>½ garlic powder</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat your oven to 220˚C and line a large baking tray with baking paper.</li> <li>Drain and wash the chickpeas. Gently dry between layers of paper towel.</li> <li>Mix all of the spices in a bowl until well combined.</li> <li>Pour the dried chickpeas into a large bowl and toss with the olive oil.</li> <li>Add two to three teaspoons of the spice mix and toss to coat.</li> <li>Spread the chickpeas over your lined tray and bake for around 40 minutes, or until brown and crunchy. This could take up to an hour, depending on your oven – so watch them as they burn quickly.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/beetroot-chips/">Try our baked beetroot and rosemary chips</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/beetroot-hummus/">Or our delicious beetroot hummus</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/baked-banana-chips/">These baked banana chips make a sweet snack</a></strong></em></span></p>

Food & Wine

Our Partners