This week, food writer Libby Kimber brings you some nourishing recipes to kick-start the New Year in the best way possible, with delicious, healthy food!
Overnight summer oats with roasted nectarines
Recipe courtesy of Australian Summer Stonefruit | @aussiesummerstonefruit
- Serves: 4
- Prep: 10 mins
- Cook: 15 mins
- 2/3 cup natural sliced almonds
- 1 cup rolled oats
- 1 large Granny Smith apple
- 2 cups unsweetened almond milk, plus extra to serve (optional)
- 1/2 cup sultanas
- 1/4 cup currants
- 3 nectarines, cut into 12 wedges
- 1/4 cup maple syrup, plus extra to drizzle
Roughly chop ⅓ cup almonds and place into a bowl. Add rolled oats, apple, almond milk, sultanas and currants. Stir until combined. Cover and refrigerate overnight.
Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Combine nectarine wedges and maple syrup in a bowl. Spread on prepared baking tray and bake for 15 minutes or until nectarines are golden and softened. Spread remaining almonds on a second tray and bake for the last 5 minutes of cooking.
Stir extra milk into porridge, if you like, and spoon into serving bowls. Top with roasted nectarines and almonds. Drizzle with extra maple syrup.
Moroccan sweet potato chickpeas and couscous with chermoula
The second recipe to help kick-start the New Year is from, Community: New Edition by Hetty McKinnon, published by Plum, RRP $39.99. Photography by Luisa Brimble.
- 5 sweet potatoes (about 2.5kg), peeled and cut into 1cm cubes
- 3 Tbsp extra-virgin olive oil
- Sea salt and black pepper
- 400g couscous
- 2 tsp vegetable stock powder
- 30g butter, cubed
- 500g cooked chickpeas (about 2 cans) drained
- 1 Tbsp finely chopped preserved lemon rind
- 1/2 cup flaked almonds, lightly toasted
- 2 garlic cloves
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- Grated zest and juice of 1 lemon
- 1 tsp sea salt
- 3 Tbsp extra-virgin olive oil
- 1/2 cup flat-leaf parsley leaves, finely chopped
- 1/2 cup coriander leaves, finely chopped
Preheat oven to 200°C. Place the sweet potato cubes on a baking tray and toss them with 2 tablespoons of the olive oil and a good pinch of salt and pepper. Roast for about 20 minutes, stirring once, until tender.
To make the chermoula, pound together the garlic, cumin, paprika, cayenne, lemon zest, lemon juice and salt using a mortar and pestle. Transfer to a bowl and whisk in the olive oil until well combined. Stir in the parsley and coriander. Alternatively, you can use a food processor to mix together all the ingredients.
Reduce the oven temperature to 120°C. Place the couscous in a shallow heatproof bowl, along with the remaining olive oil. Mix the vegetable stock into 600ml of boiling water and pour over the couscous, stirring well. Cover the bowl with plastic wrap and let stand for 10 minutes. Uncover and dot the couscous with the butter, then cover with foil and heat in the oven for 5 minutes. Remove from the oven and fluff up the grains with a fork.
Combine the sweet potato with the couscous, chickpeas and preserved lemon and gently fold through the chermoula. Transfer to a large serving dish and sprinkle over the flaked almonds.