Culture Street

PIZZETTES WITH OLIVES, FETA, OREGANO OIL AND GREEK SALAD
SERVES 4-5
READY IN: 35-40 MINUTES
PREP TIME: 25 MINUTES
COOK TIME: 20-25 MINUTES

PIZZETTES
1 cup tomato pizza sauce
4 small wholemeal pita breads, cut in half horizontally to make 8 thin pizza bases
2 ½ cups grated mozzarella
2 handfuls baby spinach leaves
½ cup Kalamata olives
1 red capsicum, thinly sliced
150g marinated artichokes, roughly chopped

OREGANO OIL
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon finely chopped oregano

GREEK SALAD
2 Lebanese cucumbers, cut in half lengthways and thinly sliced
1 punnet cherry tomatoes, cut in half
½ small red onion, thinly sliced
100g feta, crumbled
1 tablespoon finely chopped oregano leaves
1-2 tablespoons extra virgin olive oil
1-2 tablespoons vinegar (e.g. red wine, white wine, balsamic)

TO GARNISH
¼ cup roughly chopped basil leaves
PREHEAT oven to 220°C. Line two baking trays with
baking paper.
1. If you are using home-made pizza sauce, start by making
this first.
2. Lay pita breads, cut-side-up, on prepared trays. Spread
each base with tomato sauce and sprinkle over 1 cup of
the mozzarella cheese. Scatter over spinach leaves, olives,
capsicum and artichokes.
3. Mix extra virgin olive oil, garlic and oregano together and
drizzle over each pizzette.
4. Sprinkle with remaining mozzarella. Bake for 12-15 minutes
until bases are crispy, and cheese is melted and golden brown
- you may have to move the pizzas around in the oven to
ensure they cook and crisp up evenly.
5 While pizzas are cooking, prepare Greek salad. Toss all
ingredients together and season to taste with salt and pepper.
TO SERVE garnish pizzettes with fresh basil leaves and place
1-2 pizzettes on each plate. Serve Greek salad on the side.
ENERGY 2342kJ (558kcal)
CARBOHYDRATE 29.5g
PROTEIN 26g
FAT 36.8g
Medium Time |Veg

SPICED LAMB WITH ROAST VEGETABLES, KASUNDI AND CORIANDER YOGHURT
SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 30-35 MINUTES

ROAST VEGETABLES
6 red yams, cut in half lengthways
400-500g kumara (skin on), cut lengthways into long 2cm-thlck wedges
½ head cauliflower, cut into large florets
2 tablespoons olive oil
2 large handfuls baby spinach leaves

LAMB
600g lamb loin or leg steaks (at room temperature)
2 tablespoons Turkish spice rub

CORIANDER YOGHURT
¼ cup chopped coriander
1/3 cup Greek yoghurt
juice of 1 lemon
TO SERVE
½ cup kasundi
PREHEAT oven to 200°C.
1. Toss yams, kumara and cauliflower with olive oil in a
roasting dish, and season with salt and pepper. Roast for
30-35 minutes until vegetables are soft inside and a little
crispy on the outside.
2. While vegetables are roasting, make the kasundi and
prepare the rest of the meal. Pat lamb dry with paper towels.
Rub lamb with spice rub and season with salt. With 10
minutes of cooking time to go for the vegetables, cook the
lamb. Heat a drizzle of olive oil in a fry-pan on high heat and
cook lamb for 2-3 minutes each side for medium-rare, or
until cooked to your liking. Set aside to rest for 5-10 minutes,
before slicing.
3. While lamb is resting, scatter spinach over roasting
vegetables and return to oven for a few minutes until
spinach has wilted.
4. Mix coriander, yoghurt and lemon juice together.
Toss roasted vegetables with wilted spinach.

TO SERVE place some vegetables onto each plate and top with
slices of lamb. Drizzle over coriander yoghurt and serve with
a spoonful of kasundi on the side.
ENERGY 2103kJ (501kcal)
CARBOHYDRATE 54.2g
PROTEIN 35g
FAT 15.4g
Medium Time | Gluten Free•

THYME-STUFFED CHICKEN, BUTTERNUT AND SPINACH WITH MUSHROOM SAUCE
SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES

CHICKEN
4 boneless chicken breasts (skin on)
3 cloves garlic, minced
2 tablespoons chopped
fresh thyme leaves
30g softened butter

BUTTERNUT AND SPINACH
800-900g butternut (skin on), cut in half lengthways and cut into 1 cm-thick slices
1 ½ tablespoons maple syrup or runny honey
1 tablespoon olive oil
4-5 cups baby spinach leaves or chopped spinach

MUSHROOM SAUCE
¼ cup white wine
1 tablespoon olive oil
1 onion, diced
250g button mushrooms, stalks removed and quartered
1 tablespoon soy sauce
½ cup cream
juice of ½ lemon
PREHEAT oven to 200°C. Line an oven tray with baking paper.
1. Pat chicken dry with paper towels. Mix garlic, thyme and
butter together. Divide flavoured butter into four and push
under the skin of each chicken breast, distributing the butter
evenly by squishing it around with your fingers.
2. Season chicken breasts with salt. Heat a drizzle of oil in
a large fry-pan on medium heat. Add chicken, skin-side down,
and cook for 3 minutes or until skin is golden brown.
Flip breasts over and transfer to a roasting dish (but don't
wash the pan).
3. Lay butternut pieces on prepared oven tray and drizzle
over maple syrup or honey and olive oil. Season with salt
and pepper. Roast chicken and butternut in oven for about
25 minutes or until chicken is cooked through (when the
juices from the chicken run clear when pierced with a knife)
and butternut is soft and slightly caramelised. Remove
chicken from oven and leave to rest in roasting dish while
you make the sauce.
4. Place the same fry-pan you cooked the chicken in back on
medium heat. Add wine to hot pan and use a wooden spoon
to rub the bottom of the pan to release pan brownings into
the liquid while the wine bubbles away. Add olive oil and cook
onion until soft, 3-4 minutes. Add mushrooms and cook for
a further 2-3 minutes. Add soy sauce, cream and lemon juice.
Simmer sauce for 2-3 minutes until slightly thickened
(it will thicken more as it cools).
5. Wash spinach and shake off excess water. Scatter spinach
on top of butternut and return to oven until spinach has
wilted, 2-3 minutes.
TO SERVE divide butternut and spinach between plates,
top with a chicken breast and spoon over sauce.
ENERGY 2241kJ (534kcal)
CARBOHYDRATE 27.1g
PROTEIN 41.8g
FAT 26.6g
Medium Time | Gluten Free – use gluten free soy sauce