SummerrecipebookletENTERTAINMENT

Beetroot & Chickpea Dip

Sesame Fish Bites with Dipping Sauce

White Bean Mash

Quinoa, Lentil & Feta Salad

Falafels

Rosemary, Salt & Oat Biscuits

French Lentils, Beetroot & Goats Cheese Tart

Coconut Prawns with Chilli, Lime & Coconut Mayonnaise

Chicken with Coconut Satay SauceServes 4

Prep 20 minutes Cooking 20 minutes

Chicken600g chicken tenderloins½ cup McKenzie’s Rice FlourMcKenzie’s Salt & Pepper to taste4 tbsp Vegetable Oil

Coconut Satay Sauce1 tsp vegetable or peanut oil½ small brown onion, finely chopped1 garlic clove, crushed¼ cup crunchy peanut butter½ cup water1 tbsp soy sauce½ tsp brown sugar¼ cup McKenzie’s Fine Desiccated Coconut

Heat oil in a saucepan over medium heat. Add onion and cook, stirring for 5 minutes or until soft and golden. Add garlic and cook for 1 minute.

Remove from heat. Add peanut butter and stir to combine.

Place over low heat. Add water, soy sauce, brown sugar and fine desiccated coconut. Cook, stirring, for 3 minutes or until sauce thickens. Set aside.

Combine rice flour, salt & pepper in a bowl. Dip chicken into mix and coat all over

Heat oil in pan over medium heat adding chicken once oil is hot. Cook on both sides until lightly browned and chicken is cooked through.

Serve with coconut satay sauce.

1 cup McKenzie’s Cannellini Beans6og butter1 tbs olive oil1 leek, thinly sliced2 garlic cloves, finely chopped750g cauliflower, cut into florets2 cups milk1 cup chicken stock1 tbs lemon juice2 tsp fresh thyme

1 cup quinoa1 cup McKenzie’s Whole Green Lentils½ avocado½ cup natural Greek yoghurt¼ cup sour creamFinely grated zest and juice of 1 lemon1 tbs extra virgin olive oil½ cup walnuts½ cup raisins¼ cup McKenzie’s Toasted Desiccated Coconut*Handful wild rocket leaves150g Danish Feta

Cook cannellini beans according to packet directions.

Heat the oil and half the butter in a large saucepan over medium heat. Cook the leek and garlic for 4 minutes or until soft. Stir in the cauliflower and cannellini beans. Add milk and stock. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until tender. Drain, reserving 2 tbs of cooking liquid.

Return the cauliflower bean mix and reserved cooking liquid to the pan. Season with McKenzie’s Salt & Pepper grinder. Blend with a stick blender until smooth.

Heat a small frying pan over medium heat. Cook remaining butter for 2-3 minutes or until golden. Stir in the lemon juice and thyme and spoon sauce over mash.

Cook Quinoa & whole green lentils (separately) according to pack cooking instructions.

Meanwhile, place the avocado, yoghurt, sour cream, lemon zest and juice in a food processor and process until smooth. Season with McKenzie’s Salt & Pepper grinder. Set aside

Place the quinoa, lentils and oil in a bowl. Season and toss to combine. Transfer to a serving dish, scatter over the walnuts, raisins, coconut, rocket and feta cheese. Add the avocado dressing and toss to combine.

Serves 6-8 Prep 20 minutes

(not including bean soaking time) Cooking 20 minutes

(not including bean cooking time)

Serves 6-8 Prep 15 minutes

Cooking 30-40 minutes

Quinoa, Lentil & Feta Salad

White Bean Mash

*McKenzie’s Toasted Desiccated Coconut is available at

independent supermarkets.

1 cup McKenzie’s Chick Peas½ cup burghul2 cloves garlic, chopped1/ 3 cup chopped fresh parsley1 tsp Ward’s Baking Powder2 tbs plain flour1 tsp ground coriander1 tsp ground cumin¼ tsp chilli powder4 tsp lemon juiceMcKenzie’s Sea Salt Grinder, to tasteMcKenzie’s Whole Black Peppercorn Grinder to tasteOil for deep frying

Olive oil spray1 ¼ cups plain flour2 ½ tsp Ward’s Baking Powder1 ½ cups McKenzie’s Minute Oats3 tsp fresh rosemary, chopped½ tsp McKenzie’s Sea Salt Grinder ¼ tsp McKenzie’s Bi-Carb Soda¼ cup firmly packed brown sugar100g butter, melted and cooled2 eggs, lightly beaten

Place chick peas and 3 cups water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender.Soak burghul in 1 cup of boiling water for 10 minutes and drain well.

Process chick peas, burghul, garlic and parsley in a food processor to a coarse paste. Blend in remaining ingredients, except oil.

Moisten hands, shape mixture into walnut sized balls. Place on a tray and leave aside for 30 minutes.

Deep fry 6 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly.

Drain on paper towels and serve.

Preheat oven to 180oC. Spray 2 baking trays with oil to lightly grease. Combine flour, baking powder, minute oats, rosemary, sea salt and Bi-Carb in a bowl.

Combine sugar, butter and egg in a bowl. Add to the flour mixture. Mix until combined. Knead to a firm dough.

Sprinkle a clean surface with minute oats. Turn dough onto the oats. Use a rolling pin to roll out the dough to a 3mm thick disc. Use a 5.5cm diameter round pastry cutter to cut out shapes. Place on a prepared tray. Sprinkle with sea salt. Bake for 10-12 minutes or until light and golden.

Transfer to a wire rack to cool.

Makes 25 ballsPrep 10 minutes

Cooking 5 minutes (excluding standing time)

For more flavour try sprinkling extraMcKenzie’s Minute Oats & Sea Salt

on biscuits. Serve on a cheese platter.

Makes 30Prep 20 minutes

Cooking 15 minutes

Falafels

Rosemary, Salt & Oat Biscuits

Beetroot & Chickpea Dip

Sesame Fish Bites with Homemade Dipping Sauce

425g can baby beets, drained1 ¼ cups McKenzie’s Chickpeas¼ cup slivered almonds¼ cup natural Greek yoghurt¼ cup extra virgin olive oil2 tbs lemon juice1 garlic clove, crushed

200g day old wholemeal bread (crusts on), chopped4 tbs sesame seeds4 tbs chopped continental parsley4 tsp finely grated lemon rind2/ 3 cup McKenzie’s Rice Flour2 tsp Clive of India Curry Powder3 eggs, lightly beaten600g flathead fillets (or other firm white fish)½ cup light olive oil

Homemade Dipping Sauce¼ cup tomato sauce¼ cup mayonnaise1 tsp lemon juice2 drops tobassco sauce

Prepare chickpeas as per instructions on packet.

Once cooked, allow to cool.

Process drained baby beets, chickpeas, slivered almonds, Greek yoghurt, extra virgin olive oil, lemon juice and garlic in a food processor until smooth. Season with McKenzie’s Salt & Pepper Grinder.

Serve with crunchy pita chips: To make pita chips, cut pita bread into triangles. Spray with cooking oil spray, season with McKenzie’s Iodised Sea Salt (grinder) and bake in a moderate oven for 15 minutes or until lightly brown and crunchy.

To make the dipping sauce, mix all ingredients together in a bowl and season with McKenzie’s Salt & Pepper grinder. Set aside.

Process bread until fine crumbs form. Transfer to a bowl and stir in sesame seeds, parsley and lemon rind.

Mix rice flour and curry powder on a plate. Place egg in a bowl. Coat fish in flour. Shake off excess. Dip the fish, 1 piece at a time, into and egg then into crumb mixture to coat.

Heat half the oil in a frying pan over medium heat. Cook half the fish, turning, for 2-3 minutes or until golden and cooked through. Repeat with the remaining oil and fish. Transfer to paper towel to drain. Serve with homemade dipping sauce.

Makes Approximately 2 ½ cupsPrep 10 minutes

(does not include chickpea

soaking or cooking time)

Serves 4Prep 40 minutes

Cooking 40 minutes

French Lentils, Beetroot & Goats Cheese TartServes 6-8 Prep & Cooking time 2 hours (Includes beetroot and lentil cooking time)

1 bunch beetroot (about 5 beets), stalks trimmed½ cup McKenzie’s French Style Lentils1 x bay leaf1 ½ cups water500g pumpkin, peeled and chopped500g plain flour250g butter, cubed½ - 1 cup (approx) water1 tsp McKenzie’s Sea Salt Grinder

1 tbsp vegetable oil4 red onions, thinly sliced1 tbsp thyme, fresh2 tbs balsamic vineger2 tbsp brown sugar10g butter120g goats cheeseHandful of rocket leaves1 tbsp olive oil

Bring a large saucepan of water to boil. Add fresh beetroot and simmer for 30 – 45 minutes, until beetroot is tender. Remove from water, allow to cool, then peel and coarsely grate beetroot. Set aside.

Add lentils, 1 bay leaf and water to a saucepan. Bring to the boil, reduce heat and simmer until tender (about 20-25 minutes)

Place pumpkin on a baking tray, spray with cooking oil and bake in a preheated oven at 18o0C for 30 minutes.

Meanwhile to make the pastry, place flour and butter in a food processor and blitz until the mixture resembles breadcrumbs. Combine water and salt and gradually add to food processor, blitzing until the mixture comes together in a ball. Do not add all the water if you do not need to, the pastry should just stick together. Lightly knead, wrap in plastic cling wrap and chill in fridge for 30 minutes. On a lightly floured surface, roll out pastry to 5mm thick and line a 30cm tart pan with pastry. Chill for further 15 minutes in fridge.

Line pastry with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15 minutes. Remove baking paper and weights and bake for a further 10 minutes or until tart is golden and crisp. Set aside to cool.

Place medium sized saucepan over medium heat, add oil. Once oil is hot, add onions and cook until softened, stirring occasionally. Reduce to low-medium heat add thyme, balsamic vinegar, sugar and butter and cook for a further 15-20 minutes until thick and jam-like consistency is achieved. Mix the grated beetroot, lentils and pumpkin into the onion mix. Set aside.

To assemble tart, fill the tart with warm caramelised onion mix, top with goat’s cheese and rocket. Drizzle with olive oil.

Coconut Prawns with Chilli, Lime & Coconut Mayonnaise1 cup whole egg mayonnaise¼ cup McKenzie’s Chilli, Lime & Coconut Sauce*1 cup McKenzie’s Rice FlourMcKenzie’s Natural Australian Sea Salt GrinderMcKenzie’s Whole Black Peppercorns Grinder3 eggs, lightly whisked215g McKenzie’s Shredded Coconut1kg green prawns, peeled and deveined with tails intactOil for deep fryingCombine the mayonnaise and McKenzie’s chilli, lime & coconut sauce. Refrigerate.

Place rice flour in bowl and season with salt and pepper. Place egg and coconut in separate bowls. Holding the prawns by the tail, dip them one by one into the flour and shake off excess. Dip prawns into the egg and then press firmly into the coconut to evenly coat. Transfer to a plate.

Add enough oil in the frypan to reach a depth of around 6cm. Heat to 170°C on medium-high heat (when the oil is ready, a cube of bread will turn golden in 20 seconds). Add the prawns to the oil in batches and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining uncooked prawns.

Place prawns on a serving platter and serve with lime and coconut mayonnaise.

*McKenzie’s Chilli, Lime & Coconut Satuce is available at independent supermarkets.

Serves 6-7Prep 15 minutes

Cooking 10 minutes

For a lower fat dipping sauce, omit the mayonnaise. Add finely diced spring onion to McKenzie’s Chilli,

Lime and Coconut Sauce.

Desserts

For some delicious dessert recipes, visit us on Facebook to receive your free copy of our ‘home made’ Baking Cookbook

Beetroot & Chickpea Dip

Sesame Fish Bites with Dipping Sauce

White Bean Mash Quinoa, Lentil & Fetta Salad

Falafels Rosemary, Salt & Oat Biscuits

quinoa

McKenzie’s Whole Green Lentils

avocado

natural Greek yoghurt

sour cream

1 lemon

extra virgin olive oil

walnuts

raisins

McKenzie’s Toasted Desiccated coconut*

wild rocket leaves

150g Danish Feta

*McKenzie’s Toasted Desiccated Coconut is available at independent supermarkets.

McKenzie’s Cannellini Beans

butter

olive oil

1 leek

2 garlic cloves

750g cauliflower

milk

chicken stock

lemon juice

fresh thyme

McKenzie’s Chick Peas

burghul

garlic

fresh parsley

Ward’s Baking Powder

plain flour

ground coriander

ground cumin

chilli powder

lemon juice

McKenzie’s Sea Salt Grinder

McKenzie’s Whole Black Peppercorn Grinder

Oil (for deep frying)

Olive oil spray

plain flour

Ward’s Baking Powder

McKenzie’s Minute Oats

fresh rosemary

McKenzie’s Sea Salt Grinder

McKenzie’s Bi-Carb Soda

brown sugar

100g butter

2 eggs

wholemeal bread (day old)

sesame seeds

continental parsley

lemon rind

McKenzie’s Rice Flour

Clive of India Curry Powder

3 eggs

600g flathead fillets (or other firm white fish)

light olive oil

tomato sauce

mayonnaise

lemon juice

tobassco sauce

425g can baby beets

McKenzie’s Chickpeas

¼ cup slivered almonds

natural Greek yoghurt

extra virgin olive oil

lemon juice

1 garlic

Chicken with Coconut Satay Saucevegetable or peanut oil

1 small brown onion

1 garlic

crunchy peanut butter

soy sauce

brown sugar

McKenzie’s Fine Desiccated Coconut

600g chicken tenderloins

McKenzie’s Rice Flour

McKenzie’s Salt & Pepper

Vegetable Oil

French Lentils, Beetroot & Goats Cheese Tartbunch beetroot (about 5 beets)

McKenzie’s French Style Lentilsbay leaf500g pumpkinplain flour250g butterMcKenzie’s Sea Salt Grindervegetable oil4 red onionsfresh thymebalsamic vinegerbrown sugar120g goats cheeserocket leavesolive oil

Coconut Prawns with Chilli, Lime & Coconut Mayonnaisewhole egg mayonnaiseMcKenzie’s Chilli, Lime & Coconut Sauce*McKenzie’s Rice FlourMcKenzie’s Natural Australian Sea Salt GrinderMcKenzie’s Whole Black Peppercorns Grinder3 eggsMcKenzie’s Shredded Coconut1kg green prawns (peeled)

*McKenzie’s Chilli, Lime & Coconut Sauce is available at independent supermarkets.