Our Top 3 Recipes for October
October’s here, and we’re diving spoon-first into the top recipes so far that we can’t get enough of! Think vibrant greens, snappy herbs, and flavours so fresh you’ll wonder why you ever settled for store-bought anything!! From zesty salads to cozy bowls, these three fan-favorite recipes are a love letter to the freshest picks of the October season so far. Ready to feast on pure garden-to-table goodness? Let’s dig in
Lamb chops with grilled zucchini and tahini
15 min
10 min
4 pers
Savoury
Australia
Ingredients
- 8 thick-cut mid-loin lamb chops
- 8 sprigs Rosemary & Bay Leaves + 2 tbsp of chopped Rosemary
- 600 gm zucchini (about 4) halved length ways
- 80 ml extra virgin olive oil
- 2 tbsp Tahini
- 2 1/2 tbsp lemon juice
- 1 tsp ground cumin
- 1 garlic clove crushed
- 1 tbsp chopped Dill
- Lemon Wedges
Method
Step 1
Heat a char-grill pan or barbecue over medium-high heat. Place a sprig of rosemary and bay leaves inside the tail section of each chop then secure tail with a toothpick or skewer. Brush chops and zucchini with 1 tbsp oil, season to taste, and sprinkle with rosemary leaves. Grill chops and zucchini until charred and tender (4 minutes each side).
Step 2
Whisk remaining oil, tahini, lemon juice, cumin, garlic and dill in a jug to combine and season to taste.
Step 3
Serve chops with zucchini, tahini dressing and lemon wedges.
Italian Sausage Skewers
15 min
15 min
4 - 6 pers
Savoury
Australia
Ingredients
- 4 Chicken Thigh Fillets (approx 200gm each) cut into 24 pieces
- 6 Thick Italian sausages (about 600 gm) cut into 24 pieces
- 4 3 cm thick slices of Ciabatta cut into 16 pieces
- 60 ml extra virgin olive oil
- Finely grated rind & juice of 1 lemon
- fresh Bay Leaves for skewering
- 1/2 a small Radicchio leaves separated
- 80 gm of Rocket
- Shaved Parmesan to serve
- Lemon wedges to serve
Salsa Verde
- 1 tbsp of Capers finely chopped
- 1/4 cup finely chopped Basil
- 1/4 cup finely chopped Flat-Leaf Parsley
- Juice of 1 Lemon
- 60ml of extra virgin olive oil
Method
Step 1
Combine chicken, sausages, bread, oil, lemon rind and juice in a large bowl. Toss to combine. Thread onto 8 metal skewers alternating between meats and bay leaves.
Step 2
Preheat a lightly greased char-grill pan over medium-high heat. Add skewers and cook, turning frequently, until charred and meats are cooked through (12-15 minutes).
Step 3
Meanwhile, for salsa verde, place ingredients in a bowl, season to taste and whisk to combine.
Step 4
For salad, combine radicchio, rocket and parmesan in a serving bowl with lemon wedges. Serve skewers on a platter, drizzled with a little salsa verde with remaining on the side.
Seared Tuna with Baby Spring Greens
15 min
5 min
4 pers
Savoury
Australia
Ingredients
- 800 gm piece of Tuna Loin
- 1/4 cup (loosely packed) Dill Sprigs finely chopped
- 4 mixed Baby Heirloom Radishes trimmed & shaved on a Mandolin
- 5 Baby Cucumbwers shaved lengthways on Mandolin
- 2 Baby Fennel trimmed and shaved on a Mandolin, fronds reserved
- 50 gm green leaves such as Broadbean or Pea Tendrils
- Roasted Sunflower Seeds to serve
Dressing
- 100 ml Lemon Juice
- 1 tbsp Dijon Mustard, plus extra for coating
- 2 tsp Caster Sugar
- 1 tbsp finely chopped Dill
- 125 ml extra virgin olive oil
Method
Step 1
Place a large frying pan over high heat. Drizzle tuna loin with extra oil and season liberally. Sear in pan, turning frequently, until outside is golden and brown but rare in the middle (3-5 minutes). Rest on an oven tray until cool enough to handle. Coat tuna with as much extra Dijon mustard as you like then scatter over dill ensuring entire surface of tuna is coated. Stand at room temperature and slice when ready to serve.
Step 2
For dressing, place ingredients in a small bowl, season to taste and whisk to combine.
Step 3
Place radish, cucumber, fennel, greens and half tuna in a large bowl. Drizzle with half of the dressing, season to taste and toss to combine. Divide salad among plates and top with remaining sliced tuna, scatter with sunflower seeds and fennel fronds. Drizzle with a little dressing and serve remaining dressing on the side.
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