Western News: September 14, 2023
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10<br />
Thursday <strong>September</strong> <strong>14</strong> <strong>2023</strong><br />
Lighter bites for warmer days<br />
Herby chicken dippers<br />
This is the perfect recipe to make<br />
when zucchini is in season. Serve<br />
with a fresh green salad for dinner<br />
or make smaller dippers to share<br />
as nibbles at a party or barbecue.<br />
Dippers - makes 24<br />
2 medium zucchini<br />
500g chicken mince<br />
½ cup breadcrumbs<br />
1 egg<br />
2 spring onions, finely chopped<br />
2 cloves garlic, crushed<br />
2 Tbsp finely chopped mint<br />
2 Tbsp finely chopped fresh<br />
parsley<br />
1 tsp ground cumin<br />
1 tsp salt<br />
¼ tsp cracked black pepper<br />
Minty dipping sauce<br />
¾ cup Greek yoghurt<br />
1 handful fresh mint, finely<br />
chopped<br />
1 tsp finely grated lemon zest<br />
1 Tbsp lemon juice<br />
¼ tsp salt<br />
Method<br />
• Coarsely grate the zucchini on<br />
to a clean tea towel. Pull up the<br />
edges and wring out as much<br />
liquid as possible.<br />
• Transfer to a large mixing<br />
bowl. Add all the remaining<br />
ingredients and mix until<br />
combined.<br />
• Roll the mixture into about 24<br />
balls about the size of golf balls.<br />
Place on a plate, flatten slightly<br />
with the palm of your hand and<br />
chill for 10 minutes to firm up.<br />
• To make the minty dipping<br />
sauce, combine the ingredients<br />
in a bowl and chill until needed.<br />
• Cook the chicken dippers on a<br />
hot barbecue for 15-20 minutes<br />
until nicely browned and cooked<br />
through.<br />
• Serve with the sauce on the<br />
side, and garnish with extra<br />
mint.<br />
Notes<br />
This mixture could also be made<br />
into chicken burger patties.<br />
To save time I use a pull chopper<br />
to finely chop my herbs and<br />
spring onion together.<br />
Lemon and blueberry loaf<br />
This is a lovely, light loaf, perfect<br />
for morning tea that just looks so<br />
pretty when glazed.<br />
Loaf<br />
150g butter, melted<br />
1 cup white sugar<br />
1 Tbsp finely grated lemon zest<br />
½ cup lemon juice<br />
2 eggs, whisked<br />
2 cups plain flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
¾ cup frozen blueberries, thawed<br />
Lemon glaze<br />
1 cup icing sugar<br />
1 tsp finely grated lemon zest<br />
2 Tbsp lemon juice<br />
Method<br />
• Preheat the oven to 170°C fan<br />
bake. Line a 27 x 13 cm loaf tin<br />
with baking paper.<br />
• Mix together the butter and<br />
sugar in a large bowl. Stir in the<br />
lemon zest and juice. Add the<br />
eggs and mix again.<br />
• Sift in the flour, baking powder<br />
and soda. Fold together until just<br />
combined.<br />
• Pour one-third of the batter<br />
into the lined tin. Scatter half of<br />
the blueberries on top. Repeat<br />
with one-third more of the<br />
mixture and the remaining<br />
blueberries. Finish with the<br />
remaining loaf mixture and<br />
smooth the top.<br />
• Bake for 50-60 minutes, until<br />
a skewer inserted into the centre<br />
comes out clean. Allow to cool.<br />
• To make the lemon glaze, mix<br />
the icing sugar, lemon zest and<br />
juice. Add the boiling water a<br />
little at a time until a drizzling<br />
consistency is achieved.<br />
• Drizzle the lemon glaze over<br />
the cooled loaf. Allow to set<br />
before slicing and serving. Store<br />
in an airtight container in the<br />
pantry.<br />
Notes<br />
Use fresh blueberries if they are<br />
in season.<br />
RECIPES: VANYA INSULL<br />
PHOTOS: MELANIE JENKINS