As autumn creeps up on us, CW food writer Libby Kimber has compiled two ‘lazy Sunday’ recipes – the perfect companions for a relaxing weekend in.
Recipe and image from The Long Life Plan, New Holland Publishers RRP $35, available from all good book retailers or online at newhollandpublishers.com
Prep: 5 mins
Cook: 15-20 mins
- 1/4 cup pumpkin, cooked and puréed
- 3 Tbsp almond milk
- 1 Tbsp of maple syrup, plus extra to serve
- 3 eggs
- 1 Tbsp vanilla bean extract
- 1/4 cup coconut flour
- 1 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp baking soda
- Coconut yoghurt and blueberries, to serve
Place all the dry ingredients together, add wet ingredients and whisk until smooth.
Heat the pan, add a little coconut oil and place a blob of pancake mixture in the middle. Cook until the pancake starts to bubble and rise before turning over.
Serve with coconut yoghurt and fresh blueberries. Drizzle with extra maple syrup.
Chestnut and chicken meatballs
Recipe and image courtesy of Australian Chestnuts | chestnutsaustralia.com.au
Prep: 25 mins (plus chilling time and chestnut prep time)
Cook: 20 mins
- 350g fresh chestnuts or 250g cooked and peeled chestnuts, finely chopped
- 500g chicken mince
- 1 small brown onion, finely grated
- 2 garlic cloves, finely chopped
- 1 tsp finely grated lemon zest
- 1 egg, lightly beaten
- 1/3 cup flat-leaf parsley leaves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 Tbsp Dijon mustard
- 200ml reduced fat sour cream
- 50g baby spinach leaves
- Pasta, mashed potatoes or rice, to serve
Preheat oven to 200°C (180°C fan-forced).
Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open.
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.
Combine chestnuts, chicken, onion, garlic, lemon zest, egg and parsley in a large bowl. Mix until well combined. Roll mixture into 18 meatballs. Place onto a tray, cover and chill for 20 minutes.
Heat oil in a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning often, for 5 minutes until evenly browned. Remove meatballs from pan and set aside.
Add wine to pan and cook for 1 minute. Stir in stock, mustard and sour cream until well combined. Add meatballs to pan. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 8-12 minutes until meatballs are cooked through. Toss through spinach. Season to taste.
Serve with pasta, mashed potatoes or rice.