Donna Hay - Recipes. Roasted potatoes with chimichurri sauce 1.5kg large sebago (starchy) potatoes, peeled and chopped 2 tablespoons olive oil sea salt and cracked black pepper 100g wild rocket (arugula) leaves, to serve chimichurri sauce ⅓ cup chopped flat-leaf parsley 1 tablespoon chopped oregano 2 teaspoons chopped rosemary 1 teaspoon smoked paprika ½ teaspoon dried chilli flakes 1 clove garlic, crushed 1 bay leaf 3 tablespoons red wine vinegar 3 tablespoons olive oil sea salt and cracked black pepper To make the chimichurri sauce, place the parsley, oregano, rosemary, paprika, chilli flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.Preheat oven to 220°C (425°F). Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 10 minutes or until the potato is just tender. Donna Hay - Recipes. Pork and apple meatloaf with sage crumbs 2 tablespoons olive oil 1 large brown onion, finely chopped 2 Granny Smith (green) apples, peeled, cored and chopped 400g pork mince 400g pork sausages, skins removed ¼ cup finely chopped sage ¼ teaspoon grated nutmeg 1 egg sea salt and cracked black pepper 2 cups (150g) fresh sourdough breadcrumbs 1 tablespoon finely grated lemon rind 1 clove garlic, crushed Preheat oven to 180°C (350°F).
Line a lightly greased 22cm x 8cm x 7cm tin with non-stick baking paper and set aside. Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add the onion and apple and cook for 6–8 minutes or until softened. Cool completely and place in bowl with the mince, sausage, 2 tablespoons sage, nutmeg, egg, salt and pepper and mix well to combine. Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. Donna Hay - Recipes. Herby mustard chicken with olive oil mash 1 cup chopped flat-leaf parsley leaves 2 teaspoons hot English mustard 2 cloves garlic, crushed 1 tablespoon chopped rosemary leaves ½ cup (125ml) olive oil 2 tablespoons white wine vinegar sea salt and cracked black pepper 8 x 120g chicken thighs, bone in and skin on olive oil mash 1.2kg sebago (starchy) potatoes, peeled and chopped 2 cloves garlic, crushed ½ cup (125ml) extra-virgin olive oil To make the mash, place potato in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender.
Drain and return to pan. Add the garlic, oil and salt and mash until smooth. Combine parsley, mustard, garlic, rosemary, oil, vinegar, salt and pepper. Heat a large non-stick frying pan over medium heat. Donna Hay - Recipes. Lemon chicken sandwiches 12 slices white bread butter, for spreading 2 cups (320g) chopped cooked chicken ¾ cup (225g) whole-egg mayonnaise 2 tablespoons lemon juice 2 tablespoons chopped basil leaves 2 tablespoons shredded mint leaves sea salt and cracked black pepper whole-egg mayonnaise, extra, for spreading finely chopped chives Spread one side of each bread slices with butter.
Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine. Divide chicken mixture between half the bread slices and top with remaining bread. Cut sandwiches into small triangles and brush one side with the extra mayonnaise. Press the mayonnaise into the chives to serve. This recipe was featured on the Oprah Winfrey Show. Donna Hay - Recipes. Roasted rosemary chicken with lentils ¼ cup chopped rosemary leaves 2 cloves garlic, crushed ¼ cup (60ml) olive oil sea salt and cracked black pepper 1.5kg whole chicken, cut into pieces 2 red onions, quartered 2 x 440 g cans lentils, drained and rinsed 1 cup (120g) black pitted olives ½ cup (125ml) chicken stock Preheat oven to 200ºC (390ºF) Place the rosemary, garlic, oil, salt and pepper in a bowl and stir to combine.
Place the chicken and onions in a baking dish and pour over the rosemary mixture. Roast for 30 minutes. Add lentils, olives and stock and cook for a further 30 minutes or until chicken is golden and cooked through. Donna Hay - Recipes. Spicy lentil and chorizo soup 2 tablespoons olive oil 1 brown onion 2 cloves garlic, crushed 2 x 150g chorizo sausages, sliced ½ teaspoon chilli flakes 1 cup (200g) lentils 2 x 400 g cans chopped tomatoes 1 litre chicken stock sea salt and cracked black pepper crusty bread, to serve Heat a large saucepan over medium heat. Add the oil, onion, garlic, chorizo and chilli and cook for 8–10 minutes or until the onion is tender and the chorizo is golden. Add the lentils, tomato, stock, salt and pepper, bring to the boil and cook for 15 minutes or until the lentils are tender. Donna Hay - Recipes.
Minted lamb leg ¼ cup (60ml) olive oil ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch round mint, leaves picked and chopped 1.5kg lamb leg, bone in sea salt and cracked black pepper 2 bunches green asparagus, trimmed and blanched 2 bunches white asparagus, trimmed and blanched mint sauce ⅓ cup (80ml) malt vinegar 2 tablespoons brown sugar 1 bunch spearmint, leaves picked and chopped To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine. Place the oil, vinegar, sugar and mint in a bowl and stir to combine.
Donna Hay - Recipes. Donna Hay - Recipes. Onion, anchovy and olive tart 5 brown onions, sliced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 375g ready prepared puff pastry ¼ cup (20g) finely grated parmesan 9 anchovy fillets, drained ¼ cup black olives, halved 2 tablespoons oregano leaves Preheat oven to 200°C (400°F). Place the onion and oil in a frying pan over medium heat. Cook, stirring, for 10 minutes or until the onion is soft and golden.
Add the balsamic and sugar and cook for 2 minutes, then set aside to cool. Roll out the pastry on a lightly floured surface until 4mm thick. Donna Hay - Recipes. Eggplant ricotta and parmesan bake 1 x 450g eggplant (aubergine), thinly sliced ¼ cup (60ml) olive oil 250g ricotta 1 cup (80g) finely grated parmesan 3 eggs 1 cup (250ml) single (pouring) cream ½ cup chopped basil leaves ½ cup (40g) finely grated parmesan, extra Preheat oven to 200°C (390°F). Place the eggplant and oil in a bowl and toss to combine.
Heat a large non-stick frying pan over high heat. Cook the eggplant, in batches, for 1–2 minutes each side or until browned. Set aside. Place the ricotta, parmesan, eggs, cream and basil in a bowl and mix well to combine. Donna Hay - Recipes. Roasted pumpkin, feta and nutmeg soup 1.5kg Japanese pumpkin, peeled and thinly sliced 1 brown onion, thinly sliced 4 cloves garlic, unpeeled ¼ cup (60ml) agave syrup (nectar) or maple syrup, plus extra, for drizzling ¼ cup (60ml) extra virgin olive oil sea salt and cracked black pepper 3½ cups (875ml) chicken stock ¼ teaspoon freshly ground nutmeg, plus extra, to serve 200g crumbled feta and thickened cream, to serve Preheat oven to 220ºC (425ºF). Place the pumpkin, onion and garlic on a large lightly greased baking tray lined with non-stick baking paper, pour over the agave syrup and oil, sprinkle with salt and pepper and toss to combine.
Roast for 25–30 minutes or until the pumpkin is tender and golden. Squeeze the garlic from its skin and place in a medium saucepan with the pumpkin, onion, stock and nutmeg. Bring to the boil over medium heat, remove from the heat and blend until smooth. Donna Hay - Recipes. Donna Hay - Recipes. Smoked salmon on herb frittatas 2 eggs, lightly beaten 2 tablespoons pouring (single) cream 1 tablespoon finely chopped dill leaves 1 teaspoon finely grated lemon rind sea salt and cracked black pepper 60g cream cheese, softened 1 tablespoon lemon juice 2 teaspoons salted capers, rinsed, dried and chopped 4 slices smoked salmon, cut into thirds ¼ red onion, finely sliced Preheat oven to 150°C (300°F). Place the eggs, cream, dill, lemon rind, salt and pepper in a bowl and whisk to combine. Pour the egg mixture into 12 x 2-tablespoon-capacity greased non-stick mini-muffin tins.
Cook for 6–8 minutes or until just set. Cool in the tins for 3 minutes before removing. Combine the cream cheese, lemon juice and capers. Donna Hay - Recipes. Spinach, fetta and pine nut baked risotto 1 ½ cup arborio (or risotto) rice 4 ½ cups chicken stock 1 cup finely grated parmesan 40g unsalted butter sea salt and cracked black pepper 50g baby spinach leaves 100g fetta, crumbled ½ cup pine nuts, toasted Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente. Donna Hay - Recipes. Donna Hay - Recipes. Char-grilled asparagus and parsley pesto pasta 300g green asparagus, trimmed ¼ cup (60ml) olive oil, plus extra, for brushing sea salt and cracked pepper 2 cups flat-leaf parsley leaves 2 cloves garlic, crushed 10 white anchovy fillets ½ cup (40g) finely grated parmesan, plus extra, to serve 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 400g spaghetti micro parsley leaves, to serve (optional) Preheat a char-grill pan over high heat.
Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Donna Hay - Recipes.
Donna Hay - Recipes. Chicken, haloumi and preserved lemon skewers 2 x 200g chicken breast fillets, trimmed and cut into pieces 500g haloumi, cut into pieces ¼ cup (60ml) lemon juice 2 tablespoons olive oil 2 tablespoons chopped preserved lemon, flesh removed and rind rinsed 2 cloves garlic, crushed sea salt and cracked black pepper 2 tablespoons olive oil, extra 1 bunch oregano pita bread. to serve baby spinach leaves, to serve lemon wedges, to serve Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine.
Cover and refrigerate for 30 minutes. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach leaves and lemon wedges. Serves 4. Donna Hay - Recipes. Quinoa-crumbed schnitzels with prosciutto and sage 8 sage leaves 4 x 150g veal schnitzel steaks 8 slices prosciutto sea salt and cracked black pepper plain (all-purpose) flour, for dusting 1 egg, lightly beaten 2 cups (380g) cooked quinoa 2 tablespoons olive oil mashed potato, rocket (arugula) leaves and lemon wedges, to serve Press a sage leaf onto each side of the schnitzels and top with the prosciutto slices.
Sprinkle with salt and pepper, dust in the flour, dip into the egg and press into the quinoa, shaking to remove excess. Heat the oil in a large frying pan over high heat, add the schnitzels and cook for 3–4 minutes each side or until cooked through and golden. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes.
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